I think the point of Nikumi's battle was that she did go to excess. When you made this dish, you reigned it in. You reduced the portion size, reduced the amount of meat, and served it with some vegetables, all which helped cut the richness. Nikumi did none of that, and that was why she lost. Her dish was just fat on fat on fat, which is fine for a bite or two, but as a huge bowl of food absolutely was too much. She used a super expensive cut of meat, yes, but didn't do it justice. Souma showed restraint, and added things like contrasting flavors and textures, and elevated and complimented his humbler cut of meat, which is why his dish was better. It was just a lesson that we all must learn as cooks, that good ingredients only take you so far, it is how you use them that makes the difference.
I told my friends to not eat the veggies, which they didn't, not until they tried it. And I agree, portion size is a very real thing but you can't judge a Dish solely based on that. Everyone agreed the A5 was leagues ahead, but they liked the plum rice better
@@Eric-zs6rd unless, of course, you’re Asahi Saiba and can raise the quality of ingredients with your crossed knives skill (still shaking my head at the shortcomings of the BLUE arc).
Actually you made the cheap dish all wrong, it was absolutely incorrectly made and that is why it came out more chewy and tough. The real dish melts in your mouth when done correctly, cooking method, rarity and details all make a difference.. even the onions themselves were important. You completely missed the dish. I tried recreating this long ago and the wagyo lost in a blind taste test as being “too oily and rich” because it does need to be the temperature she mentioned “at the middle edge” cooked “the right way” to be reverse air cooled from the large room. You assumed it was measured from the middle.
@@CHEFPKR the other thing was it was about it being the whole meal not just the meat , her rice couldn’t match the meat and be all one bowl Also it was a little better then a 4 dollar steak he used
I'd like to point out that Nikumi didn't lose on the taste of the dish(or the meat thereof), she lost because it wasn't in the spirit of a rice bowl where everything should be eaten to complete together. In other words, her dish is amazing meat on top of rice, not a rice bowl, which was the theme of the challenge.
@@brotha5114 doubt it, one of the reasons she lost is because she made it too rich. It was a lot of meat and rice, there was nothing on the dish to make it less rich or change the taste. it would taste good at first but after a few bites it would be too much for most people.
It’s also probably a cultural palette preference also: Western countries, especially America, love our heavy and rich flavors, while Eastern countries, like Japan, like more subdued, light, savory flavors. Which would also explain why your friends liked Nikumi’s dish also. Both are delicious, but one caters better to the guest’s preferred palette than the other.
To be honest, cooking it this way removes a ton of the fat from the meat. We tested a single steak the week before with a good ol sear and it was super different.
My personal opinion I think at the end when you told them the price. Personally I think that was a big no-no. Because that could’ve swayed their decision and played a big factor in what they chose. Still thank you for making this video and I do appreciate what you do and I can’t wait to try the cheaper version. It’s not in my budget to get the more expensive dish
yea this man just ruined their objectiveness. Since these people are ignorant about the show. By telling them what the expensive one was first, they tend to just go with the flow, "expensive = better"
@@Soph_Bern the judges on the show are fictional tho, hence less bias to a product's value. Well maybe more bias because the author wants the main guy to win but you get the point LOL.
I usually cook all of my meals in my carbon steel wok and deglaze it with wine so that part didn't really bother me, it did bothered me at the start that you're sticking that Wagyu in the oven but after seeing how it turned out I was no longer bothered. Nice job chef!
@@prodigypenn I think that the worry is that it will damage the seasoning, specifically. Not the steel itself. Plus, if that happens, you would also likely get some off-flavours.
Working in a kitchen where we also first pre-roast steak in a pan, then cook it in an oven; It's a great way to cook steak imo. Requires less skill to do right, and just as delicious as purely pan cooked.
As a whole, when you cook onions, the enzymes make whatever you add the onions to taste sweeter, and can be cooked for longer periods than garlic, which burns quickly and loses it's nice taste. I have never heard of an onion marinade until I saw that episode and found it interesting when you work with even the simplest ingredients to make something taste wonderful! ^^
@@theredheadwiththread1275 be careful with that idea, it works too well an can make your pork into slime, good idea but if you go 12 hours you will be able to drink the ham.
Love your content. Haven't seen anyone else mention this, but your onions were cut quite big for the chaliapin. Although you had cross cut the meat there wasn't much of any onion juice there to tenderize the meat, because the onions were cut so big. It actually works best when you grate a small part of the onion to rub into the steak and wrap it in cling film to let it tenderize (I know that's not how Yukihira does it, but it's the fastest way). Your steak was also a bit thick, chaliapin should be pounded relatively thin. With these changes, your chaliapin steak don might have been more competitive with the A5.
Sounds good! I'll have to try it sometime when I cook steak next. As I don't like the texture of onions I do appreciate how great they can make a meal! ^^
Yeah he was saying "minced onion" but that was definitely "finely chopped onion" as large as those pieces were. If he had properly minced them the cheaper cut of meat would have definitely been more tenderized.
As an over the top home chef myself I really appreciate your videos. I noticed one recipe you have not tried yet from food wars is the risotto and egg stuffed quail "cheeky youngster" style, it's a recipe I've prepared several times now and actually have come to enjoy quite a bit. If you do ever get around to making this recipe a couple of great tips are to partially debone the bird (back, ribs, breast and keel), and to treat the risotto stuffing as its own separate cabbage roll, the tighter the cabbage roll is the less likely it is that the bird will leak during roasting. Another fun thing is to modify the risotto into a wild mushroom version so that it goes even better with the game bird, I also found that serving it alongside something like a parsnip puree is better than the unnecessary extra poached egg, lastly a classic veloute makes a killer secondary sauce to go along with the Madeira reduction. Best of luck with the channel and looking forward to your next video.
Self Food Wars with yourself Chef, you're improving and testing your skills which is fun for us to watch. Can't wait to see you try some of the other dishes in "Restaurant to another world".
I gotta wonder if he cooked the 2nd steak correctly. I remember yukihira adding some special mage stuff to make the meat even more tender which I feel if he didn't add it that would contribute to why it was received as worse when compared to nikumis dish
@@alexanderwindh4830 Acidic food/liquid like wine, red sauce, lemon juice, etc can strip off the seasoning. I usually use my stainless pans if I know I’m going to deglaze it or make a pan sauce. Carbon steel in particular does season as thickly as cast iron so it strips down much easier
@@stephensingiser443 its not really a big deal for a quick deglaze, you just dont want the acid in there too long. i wouldnt do like a slow cookled tomato sauce in carbon steel, but a bit of wine isnt gonna hurt it as long as you wash it immediately after
I started making a version of yuki's rice bowl and I loved it. It was very good. I used cubed steak and it worked incredibly well. Was so yummy but I didn't have all the ingredients so it was basically onions and beef with rice lol simple yet delicious
I don't know if you know about this, but the people behind the Food Wars manga actually did some extra manga chapters about Sanji called Shokugeki no Sanji, with permission with the people from One Piece. There are six chapters in total and they're AH-mazing! You should give them a read.
I've had A5 beef before...too heavy. It's awesome, but wayy too fatty to eat in one sitting. I prefer A4 beef, more balanced with a little bit less marbling but at least i can eat more without having trouble finishing it.
Bro you were supposed to cook the meat with the onions as onions are able soften/ tenderize the meat faster thus taking less time to cook that was the main point which made the cheap meat taste really good as explained in the anime
Hurts my soul seeing how both cuts of meat were treated. Both these steaks were mistreated and while wagyu is more expensive every steak deserves to be treated with care.
A lot of people made good points on why they thought Yukihira's won, but my personal take is that: The point of the whole challenge was to test which bowl was better (as a whole), not based on the steak alone. Perhaps a lot of them chose the more expensive one because the steak was better, but I think overall it was definitely a heavier dish. Idk tho so don't take my word for it ^^'
As an amateur home cook it hurt me to se you throw $700 of A5 beef into the oven. I can only imagine how you felt as a trained chef. At least y'all still seemed to enjoy it regardless. Also yes, I'd absolutely love some of the beef fat from the tray to add to fries.
Based on what feedback was heard, it sounds like the second dish wasn't as good because of the way it was cooked. The point of the onion is for the acid to break down the enzymes making the meat tender, which you did, but it was very clearly cooked to be tougher than the A5. In the show, the judges could break the meat with their chopsticks, which is the ultimate test.
Did misinterpret that episode though The point of the episode was who could make a better home-cooked bowl dish, not better tasting, the one that fit the theme more.
I died a bit inside seeing that price tag. Good lord. Loved the fact you cooked for your friends, it felt a little more fun watching as it was for others.
Paul, there have been worse scenarios involving cooking A5 wagyu beef where cooks literally ruin the texture and flavor of it. So don’t worry about it!
That looks so well done! Must have been tasty. Just sad you weren't as attentive to the cheap steak as with the A5 meat. Which is understandable, because the price is there, but made the second dish seem less good.
While it's true that wagyu is leagues above, the combo with garlic rice can be exhausting without changes of lighter flavour (and sourness is the best for this), especially given the massive portion of Nikumi's dish. In my place, it's not rare to find mutton fried rice stalls that serve acar or pickle, just to break it from the heavy punch of flavours and oil.
I hit the onions with a bit of sake to deglaze instead of red wine. I think the lighter flavor of the sake lets the taste of the beef and onions stand out.
Chef! yukihira finished the onions in the sauce and thickened it with potato starch! and i think it mentioned taking the soy sauce close to burning for a bit of bitterness to balance out the sauce. (maybe you did it off camera i don't know)
The clothing explosion definitely happen outside their mind as other people comment on it. Also, that CRUST ! I would eat just that crust, nothing else needed. It sounded so crispy. Second dish is definitively better with a budget.
After watching this for possibly the 4th or 5th time, the commentary / narration is gold. "... insert that thermometer in the most ecchi way possible." garners a chuckle each time I hear it. Although it'll be a long journey to level up my cooking skills as high as yours, these vids help to keep the spirits up. Keep up the great work. 👍
nice video, but the Chalapin steak looked medium to medium well and when a steak of that type is cooked even a tiny bit over medium, it will fell excessively tough.
I loved Food Wars. I could best describe it as inspiring. You don't even have to become a career chef. The show just gives you ideas and teaches you recipes and what flavors go well together. You don't have to go to expensive stores like artists buying the finest brushes and oil paints. Just go to your local grocery store and let what you learned and your imagination take over. Btw, out of all the meals made, the fried bear croquet is the one I'm most curious about.
Many thoughts watching this episode. 1) I saw the Twitter post about buying the A5. My wallet is crying more now. 2) Huh. I just learned that the transformations in Food Wars were all mental. I thought it was like Yakitate!! Japan (the bread manga? RIP guy who became sentient bowl of soup) were it actually happened. I’m not sure why I thought that but I did. 3) Yummy~~~ 4) Happy Birthday ChefPK!!!! May the next year bring even more cooking adventures! 5) I miss seeing Gandalf and Lucien on screen.
This is one of those things where the narrative definitely overpowered how people would likely actually vote. Soma wins because he has the more complete rice bowl experience with the sour flavor of the plum paste, wine sauce, and onions to cut through the heavy beef. Your guests got smaller portions than the judges in the anime so that does influence it some- one of the things the anime notes is that while they ate all the beef they were served, they didn't eat all of the butter garlic pilaf. The balanced flavor of Yukihira's dish made the judges want to keep eating, the heavy flavors of Miku's dish made them able to leave food behind in the bowl. So in terms of pure flavor, the A5 probably did far surpass the cheap cut of common beef, but the overall experience was different for the judges.
Yeah, I'm gonna be that guy. The usage of the word decimation has changed, but the meaning is to remove 1/10th. The origin was 1/10th of a roman legion being killed "decimated" as a punishment for failure in combat.
Wagyu literally melts in your mouth. I had a tasting of wagyu along with an American wagyu (cross bred wagyu and American Angus) and organic, corn fed American Angus and describing the wagyu as like eating butter is spot on. It's almost too rich, like you need something sharp to cut through that fat as you're eating it.
Well look on the bright side, at least it was $700 spent in the name of science. How else are we supposed to know if Nikumi knows what she's doing? Thank you ChefPK for your valuable contribution
Would love to see this as a truly blind taste test. Split the group in 2, serve dish A first to one group and dish B first to the other and don't tell them one was made of $700 beef until after the vote
More of this kind of serving shokugeki entries to friends please. I’m interested in knowing how people would judge the dishes and decide on the winner.
Wouldn't you would have gotten a better result by cutting all the onions and putting the steaks into them to tenderize in all the juices as they cooked?
Hope you have an amazing birthday Chef PK. So glad I came across your channel and seen it grown little by little each and every day. Your passion for food always inspires me to "keep playing with my food" and trying to experiment with any recipe I try out.
I feel like I am someone who likes rich, savory food, but that was SO MUCH BUTTER ON THAT WAGYU! I feel like I would need a palate cleanser or something to break-up the taste of all that rich flavor.
Maybe. Especially in this case since wagyu fat probably melts at a lower temperature than butter, but I bought a wood smoked ham this week (stay with me) and I'd bought one of those tubs of 'wagyu' tallow and slathered the whole thing in beef tallow then baked it at 250 for an hour, 300 for 30 minutes, 350 for 15, then 400 for about 5-10. Somehow the outer layer not only became just beautifully shatteringly crisp but also the outer layer of pork fat turned a perfect golden brown with about 25% a deeper just short of charred brown and just developed an amazing depth of the smoke flavor and something a little extra. I don't think the gradual temperature increase alone would so perfectly dry the outer layer like this and leave the interior still juicy, there was some magic to the way the beef fat and pork fat worked together.
Oh man, it's really hard to ruin a5 and make it not taste better then other beef. In the anime I was like there's no way in reality you could win that. Your food looked great and amazing. Keep up the great works and happy holidays!
That's why good restaurants serve A5 in small bites, lightly seared. It's not just to make as much money per dish as possible, it's because A5 is so rich, it would be insane to serve it any other way. Small bites, cooked perfectly, lightly salted... that's all that's needed for A5. That 700 dollar slab was insane. It looked amazing.
I love your videos, you've inspired me to cook again you make it more gratifying. And so to answer your question the way I've always described Food Wars to my friends so that they understand that it's not just a porn is as follows. The bursting of clothing and orgasmic sensations moaning etc was their way of exaggerating salivation. Similar in other animes the way an erection is usually portrayed is with a violent nosebleed. Same idea the overwhelming taste of deliciousness is quite literally knocking your socks off and well everything else.
"This is 700 dollars worth of beef." I legit had to hit pause, fall over backwards to lay down AND put a hand on my chest in order to digest that. And maybe make distressed noises.
You just can't beat a great A5. I can't wait to get my hands on some personally, but I may be too nervous that I'll screw it up and actually screw it up. Absolutely nothing would be wasted.
Please buy my Umai Shirt: takudrip.com/ to help me with this Nikumi Meat Selection
Mr.chefpk I am Japanese cook and I wanted to know if The wagyu was the Kobe-gyu or the Matsuzaka-gyu ?
Is it possible to ordet the shirt from EU? D:
@@kibayaiba3893 honestly, I'm not sure off the top of my head! I'll have to ask my butcher
@@hybridpsycho unfortunately the company I use isn't doing UK yet, hoping to fix it soon.
HAPPY BDAY
I think the point of Nikumi's battle was that she did go to excess. When you made this dish, you reigned it in. You reduced the portion size, reduced the amount of meat, and served it with some vegetables, all which helped cut the richness. Nikumi did none of that, and that was why she lost. Her dish was just fat on fat on fat, which is fine for a bite or two, but as a huge bowl of food absolutely was too much. She used a super expensive cut of meat, yes, but didn't do it justice. Souma showed restraint, and added things like contrasting flavors and textures, and elevated and complimented his humbler cut of meat, which is why his dish was better. It was just a lesson that we all must learn as cooks, that good ingredients only take you so far, it is how you use them that makes the difference.
I told my friends to not eat the veggies, which they didn't, not until they tried it. And I agree, portion size is a very real thing but you can't judge a Dish solely based on that.
Everyone agreed the A5 was leagues ahead, but they liked the plum rice better
The main difference is that this is real life where you cannot overcome that kind of difference of quality in ingredients
@@Eric-zs6rd unless, of course, you’re Asahi Saiba and can raise the quality of ingredients with your crossed knives skill (still shaking my head at the shortcomings of the BLUE arc).
Actually you made the cheap dish all wrong, it was absolutely incorrectly made and that is why it came out more chewy and tough. The real dish melts in your mouth when done correctly, cooking method, rarity and details all make a difference.. even the onions themselves were important. You completely missed the dish. I tried recreating this long ago and the wagyo lost in a blind taste test as being “too oily and rich” because it does need to be the temperature she mentioned “at the middle edge” cooked “the right way” to be reverse air cooled from the large room. You assumed it was measured from the middle.
@@CHEFPKR the other thing was it was about it being the whole meal not just the meat , her rice couldn’t match the meat and be all one bowl
Also it was a little better then a 4 dollar steak he used
I'd like to point out that Nikumi didn't lose on the taste of the dish(or the meat thereof), she lost because it wasn't in the spirit of a rice bowl where everything should be eaten to complete together. In other words, her dish is amazing meat on top of rice, not a rice bowl, which was the theme of the challenge.
She lost because it is an anime dawg, she would have won in any real life competition
@@brotha5114 Bro the topic is rice bowl not best steak.it's also about rice too not just meat.
@@brotha5114 doubt it, one of the reasons she lost is because she made it too rich. It was a lot of meat and rice, there was nothing on the dish to make it less rich or change the taste. it would taste good at first but after a few bites it would be too much for most people.
She lost because mc plot armor
@@donaldzuramp4404 🤓
It’s also probably a cultural palette preference also: Western countries, especially America, love our heavy and rich flavors, while Eastern countries, like Japan, like more subdued, light, savory flavors.
Which would also explain why your friends liked Nikumi’s dish also. Both are delicious, but one caters better to the guest’s preferred palette than the other.
To be honest, cooking it this way removes a ton of the fat from the meat. We tested a single steak the week before with a good ol sear and it was super different.
@@CHEFPKR Oooh cool. I can’t cook myself so I always enjoy watching these type of videos and learn a lot from them. I hope you have a happy birthday!
Japan: this is too rich, I'm gonna die
America, land of deep fried butter on a stick: can I get a side of fried Oreos with this?
Something tells me Soma would have cooked a different dish for American judges accounting for that factor!
His friends liked Nukumi's dish better because Wagyu > $4 a lb steak from your local walmart
My personal opinion I think at the end when you told them the price. Personally I think that was a big no-no. Because that could’ve swayed their decision and played a big factor in what they chose. Still thank you for making this video and I do appreciate what you do and I can’t wait to try the cheaper version. It’s not in my budget to get the more expensive dish
But to be fair, the judges in the show also knew the price for both their meats as well
yea this man just ruined their objectiveness. Since these people are ignorant about the show. By telling them what the expensive one was first, they tend to just go with the flow, "expensive = better"
@@Soph_Bern yeah but the judges were expert. They don't biased by the price where regular people does.
@@Qopa ye but they are actual people who know their stuff and go for the flavor and texture not price
@@Soph_Bern the judges on the show are fictional tho, hence less bias to a product's value. Well maybe more bias because the author wants the main guy to win but you get the point LOL.
I usually cook all of my meals in my carbon steel wok and deglaze it with wine so that part didn't really bother me, it did bothered me at the start that you're sticking that Wagyu in the oven but after seeing how it turned out I was no longer bothered. Nice job chef!
Wine is nowhere acidic enough to do anything to steel, especially in such a short time
@@prodigypenn I think that the worry is that it will damage the seasoning, specifically. Not the steel itself. Plus, if that happens, you would also likely get some off-flavours.
Working in a kitchen where we also first pre-roast steak in a pan, then cook it in an oven; It's a great way to cook steak imo. Requires less skill to do right, and just as delicious as purely pan cooked.
Seeing you cook for your friends was definitely fun! Very nice way of changing your content but also keeping to your roots!
Feeding people is honestly my favorite
The weird Japanese onion marinade is amazing. I was totally sceptical for the 6 hours I marinaded it for before I was proven delightfully wrong.
Minced Pineapple also works well for tenderizing cuts of meat.
@@AngryCosmonaut also kiwi! And it is far more subtle, not that pineapple is bad it just tastes heavily… of pineapple.
As a whole, when you cook onions, the enzymes make whatever you add the onions to taste sweeter, and can be cooked for longer periods than garlic, which burns quickly and loses it's nice taste. I have never heard of an onion marinade until I saw that episode and found it interesting when you work with even the simplest ingredients to make something taste wonderful! ^^
@@n0etic_f0x Honestly, pineapple flavor tastes good with pork so pineapple marinading/tenderizing some pork would probably be amazing.
@@theredheadwiththread1275 be careful with that idea, it works too well an can make your pork into slime, good idea but if you go 12 hours you will be able to drink the ham.
Chefpk: "Sorry for who I'm about to offend."
Ramsey: "YOU DONKEY!!!"
Lmao I totally read that in his voice.
@@CHEFPKR wait a minute, was your wagyu aged?
*flashback to the scene where a chef pounded filet mignon*
@@Gearzero00 most all beef that is sold is aged to some degree. Chef actually talked about that in the (N)Ikumi's debut reaction video.
At least it's not RAW
Love your content. Haven't seen anyone else mention this, but your onions were cut quite big for the chaliapin. Although you had cross cut the meat there wasn't much of any onion juice there to tenderize the meat, because the onions were cut so big. It actually works best when you grate a small part of the onion to rub into the steak and wrap it in cling film to let it tenderize (I know that's not how Yukihira does it, but it's the fastest way). Your steak was also a bit thick, chaliapin should be pounded relatively thin. With these changes, your chaliapin steak don might have been more competitive with the A5.
Sounds good! I'll have to try it sometime when I cook steak next. As I don't like the texture of onions I do appreciate how great they can make a meal! ^^
Yeah he was saying "minced onion" but that was definitely "finely chopped onion" as large as those pieces were. If he had properly minced them the cheaper cut of meat would have definitely been more tenderized.
As an over the top home chef myself I really appreciate your videos. I noticed one recipe you have not tried yet from food wars is the risotto and egg stuffed quail "cheeky youngster" style, it's a recipe I've prepared several times now and actually have come to enjoy quite a bit. If you do ever get around to making this recipe a couple of great tips are to partially debone the bird (back, ribs, breast and keel), and to treat the risotto stuffing as its own separate cabbage roll, the tighter the cabbage roll is the less likely it is that the bird will leak during roasting. Another fun thing is to modify the risotto into a wild mushroom version so that it goes even better with the game bird, I also found that serving it alongside something like a parsnip puree is better than the unnecessary extra poached egg, lastly a classic veloute makes a killer secondary sauce to go along with the Madeira reduction. Best of luck with the channel and looking forward to your next video.
Self Food Wars with yourself Chef, you're improving and testing your skills which is fun for us to watch. Can't wait to see you try some of the other dishes in "Restaurant to another world".
I gotta wonder if he cooked the 2nd steak correctly. I remember yukihira adding some special mage stuff to make the meat even more tender which I feel if he didn't add it that would contribute to why it was received as worse when compared to nikumis dish
“Don’t believe in you. Believe in me, who believes in you.”
Such a perfect quote.
That is gurenn lagann quote right?
I’m kind of surprised Chef Cat one and two weren’t climbing up the walls from the wagiu smell coming from the kitchen.
The wine in the carbon steel pan killed me, but it looks like the seasoning held up well
Haha right, I knew some people would be upset about it. I usually season everytime.
What's the matter? I just bought a steel pan
@@alexanderwindh4830 Acidic food/liquid like wine, red sauce, lemon juice, etc can strip off the seasoning. I usually use my stainless pans if I know I’m going to deglaze it or make a pan sauce. Carbon steel in particular does season as thickly as cast iron so it strips down much easier
@@stephensingiser443 its not really a big deal for a quick deglaze, you just dont want the acid in there too long. i wouldnt do like a slow cookled tomato sauce in carbon steel, but a bit of wine isnt gonna hurt it as long as you wash it immediately after
I started making a version of yuki's rice bowl and I loved it. It was very good. I used cubed steak and it worked incredibly well. Was so yummy but I didn't have all the ingredients so it was basically onions and beef with rice lol simple yet delicious
Chef’s Waifu’s Extremely DISAPPROVING scowl for the thumbnail is just absolutely PERFECT.
Isn't it though?
I don't know if you know about this, but the people behind the Food Wars manga actually did some extra manga chapters about Sanji called Shokugeki no Sanji, with permission with the people from One Piece. There are six chapters in total and they're AH-mazing! You should give them a read.
I've had A5 beef before...too heavy. It's awesome, but wayy too fatty to eat in one sitting. I prefer A4 beef, more balanced with a little bit less marbling but at least i can eat more without having trouble finishing it.
Bro you were supposed to cook the meat with the onions as onions are able soften/ tenderize the meat faster thus taking less time to cook that was the main point which made the cheap meat taste really good as explained in the anime
It hurts my soul watching the way that wagyu meat was being treated, but it warms my heart that your friends genuinely enjoyed their dishes!
Hurts my soul seeing how both cuts of meat were treated. Both these steaks were mistreated and while wagyu is more expensive every steak deserves to be treated with care.
A lot of people made good points on why they thought Yukihira's won, but my personal take is that: The point of the whole challenge was to test which bowl was better (as a whole), not based on the steak alone. Perhaps a lot of them chose the more expensive one because the steak was better, but I think overall it was definitely a heavier dish. Idk tho so don't take my word for it ^^'
Please do Lugh's cream stew from The World's Finest Assassin Gets Reincarnated in Another World as an Aristocrat and Denji's toast from Chainsaw Man.
The toast is 100% on my radar after binging the manga
@@CHEFPKR do you have any CSM ships?
Is that an anime or a Fallout Boy song title?
As an amateur home cook it hurt me to se you throw $700 of A5 beef into the oven. I can only imagine how you felt as a trained chef. At least y'all still seemed to enjoy it regardless.
Also yes, I'd absolutely love some of the beef fat from the tray to add to fries.
Based on what feedback was heard, it sounds like the second dish wasn't as good because of the way it was cooked. The point of the onion is for the acid to break down the enzymes making the meat tender, which you did, but it was very clearly cooked to be tougher than the A5. In the show, the judges could break the meat with their chopsticks, which is the ultimate test.
Okay Gordon Ramsay
Did misinterpret that episode though
The point of the episode was who could make a better home-cooked bowl dish, not better tasting, the one that fit the theme more.
I died a bit inside seeing that price tag. Good lord.
Loved the fact you cooked for your friends, it felt a little more fun watching as it was for others.
Clothing explosion was a power of the headmaster
I really liked this. I'd love to see some more videos where you make both dishes from a battle in food wars and have some judges try them
Paul, there have been worse scenarios involving cooking A5 wagyu beef where cooks literally ruin the texture and flavor of it. So don’t worry about it!
That looks so well done! Must have been tasty. Just sad you weren't as attentive to the cheap steak as with the A5 meat. Which is understandable, because the price is there, but made the second dish seem less good.
That thing does not look well done at all especially at 9:09
onions needs to be about 5x more more minced to tenderize the beef properly.
While it's true that wagyu is leagues above, the combo with garlic rice can be exhausting without changes of lighter flavour (and sourness is the best for this), especially given the massive portion of Nikumi's dish. In my place, it's not rare to find mutton fried rice stalls that serve acar or pickle, just to break it from the heavy punch of flavours and oil.
I hit the onions with a bit of sake to deglaze instead of red wine. I think the lighter flavor of the sake lets the taste of the beef and onions stand out.
Also for the cheaper meat, you could've tenderized it before cooking to help add to mouthfeel.
Chef! yukihira finished the onions in the sauce and thickened it with potato starch! and i think it mentioned taking the soy sauce close to burning for a bit of bitterness to balance out the sauce. (maybe you did it off camera i don't know)
Food wars to me. Was the most experienced Anime for any chefs to acknowledge, and try their own take in the recipes from the Series
Explaining Food Wars without making it sound like P* has to be one of the hardest things ever
People really really love food there
@@denos1699 sorry mate, I can still see the possible P* in your sentence
Food makes them hard/wet.
When you look at the show, the portion size is relatively big as if a don bowl but here, it's small
The clothing explosion definitely happen outside their mind as other people comment on it.
Also, that CRUST ! I would eat just that crust, nothing else needed. It sounded so crispy.
Second dish is definitively better with a budget.
Only with people of the Nakiri family, or if the food is so delicious that the Nakiri eating it bestows the gifting.
I think you need to brown the butter first, thats how the anime did, and it supposed to make the significant difference
I can already taste it alone by seeing it. This truly is Food Wars.
After watching this for possibly the 4th or 5th time, the commentary / narration is gold. "... insert that thermometer in the most ecchi way possible." garners a chuckle each time I hear it. Although it'll be a long journey to level up my cooking skills as high as yours, these vids help to keep the spirits up. Keep up the great work. 👍
I believe in your culinary journey. We all start at zero. My first cake was made of donuts.
After seeing this video, I'm convinced that Mikumi should has done a reverse sear and blow torched the outside, for a better temp and crust on the A5.
I think an interesting question would have been which rice did they like better?
Huge massive props for actually going out and spending $700 on a hunk of meat, mad respect
My lord lol the money people waste on decomposing flesh, it's egregious.
@@Ahria256 You're right, he should have went hunting for an A5 wagyu cow!
8:32
One of the most satisfying sounds in the existence. You can’t change my mind.
Never thought I'd see this video happen, but Chef never ceases to surprise!
I'm pretty sure the temp said in the subtitles was a typo, I believe it was meant to be 55 c, which is about 130
nice video, but the Chalapin steak looked medium to medium well and when a steak of that type is cooked even a tiny bit over medium, it will fell excessively tough.
Sge did cook it medium well. The red you see is from the sauce/ glaze or whatever she used as a topper.
I loved Food Wars. I could best describe it as inspiring. You don't even have to become a career chef. The show just gives you ideas and teaches you recipes and what flavors go well together. You don't have to go to expensive stores like artists buying the finest brushes and oil paints. Just go to your local grocery store and let what you learned and your imagination take over.
Btw, out of all the meals made, the fried bear croquet is the one I'm most curious about.
THAT CRUNCH, THAT DAMN CRUNCH!!!! *insert every single meat explosion*
Ngl, I respect the fact that you did something wildly stupid with something that expensive. Good vid.
Many thoughts watching this episode.
1) I saw the Twitter post about buying the A5. My wallet is crying more now.
2) Huh. I just learned that the transformations in Food Wars were all mental. I thought it was like Yakitate!! Japan (the bread manga? RIP guy who became sentient bowl of soup) were it actually happened. I’m not sure why I thought that but I did.
3) Yummy~~~
4) Happy Birthday ChefPK!!!! May the next year bring even more cooking adventures!
5) I miss seeing Gandalf and Lucien on screen.
This is one of those things where the narrative definitely overpowered how people would likely actually vote. Soma wins because he has the more complete rice bowl experience with the sour flavor of the plum paste, wine sauce, and onions to cut through the heavy beef. Your guests got smaller portions than the judges in the anime so that does influence it some- one of the things the anime notes is that while they ate all the beef they were served, they didn't eat all of the butter garlic pilaf. The balanced flavor of Yukihira's dish made the judges want to keep eating, the heavy flavors of Miku's dish made them able to leave food behind in the bowl. So in terms of pure flavor, the A5 probably did far surpass the cheap cut of common beef, but the overall experience was different for the judges.
Yeah, I'm gonna be that guy. The usage of the word decimation has changed, but the meaning is to remove 1/10th. The origin was 1/10th of a roman legion being killed "decimated" as a punishment for failure in combat.
Wagyu literally melts in your mouth. I had a tasting of wagyu along with an American wagyu (cross bred wagyu and American Angus) and organic, corn fed American Angus and describing the wagyu as like eating butter is spot on. It's almost too rich, like you need something sharp to cut through that fat as you're eating it.
“this is the best way of making rice in the world”
the entire continent of asia would like to disagree
Well look on the bright side, at least it was $700 spent in the name of science. How else are we supposed to know if Nikumi knows what she's doing? Thank you ChefPK for your valuable contribution
Alternate Title: How many times can ChefPK say "Onions" in 12 minutes?
Would love to see this as a truly blind taste test. Split the group in 2, serve dish A first to one group and dish B first to the other and don't tell them one was made of $700 beef until after the vote
@7:28 oh cool! You got a seaweed salad! I love that in the summer with a cold green tea 🍵
Additionally; THAT WAGYU 😍😍😍😍🤤🤤🤤🤤
It looked amazing thank you for the experience, love a good cooking video.
Those eyes he gives around 2:56 that is a new level of "i am not angry , i am disappointed"
More of this kind of serving shokugeki entries to friends please. I’m interested in knowing how people would judge the dishes and decide on the winner.
Wouldn't you would have gotten a better result by cutting all the onions and putting the steaks into them to tenderize in all the juices as they cooked?
Hope you have an amazing birthday Chef PK. So glad I came across your channel and seen it grown little by little each and every day. Your passion for food always inspires me to "keep playing with my food" and trying to experiment with any recipe I try out.
"I don't need complaining. I need RESULTS!!!" 😂 😂 😂
this physically hurt me, but thank you chefpk :') happy birthday, my man! have a good one!
I feel like I am someone who likes rich, savory food, but that was SO MUCH BUTTER ON THAT WAGYU! I feel like I would need a palate cleanser or something to break-up the taste of all that rich flavor.
me: doesn't eat meat
also me: oh hell yeah I'd make this for christmas🔥🔥
"insert that thermometer in the most ecchi way possible" I'm laughing so hard
: A5 Nikumi
: half off cheap meat!
Best use of membership perks.
Lmao love it
Food Wars reignited my passion for cooking. I know a lot of it is inaccurate but I still love the show.
Happy Birthday Chef Paul, I hope this video breaks records and funds your next couple of years or at the least does really well
it mean the difference is yukihira and CHEFPK's cooking skill is the key of winning food war
Basting the fattiest steak in the world is like putting a wig on the person with the longest hair.
Right?!
Maybe. Especially in this case since wagyu fat probably melts at a lower temperature than butter, but I bought a wood smoked ham this week (stay with me) and I'd bought one of those tubs of 'wagyu' tallow and slathered the whole thing in beef tallow then baked it at 250 for an hour, 300 for 30 minutes, 350 for 15, then 400 for about 5-10. Somehow the outer layer not only became just beautifully shatteringly crisp but also the outer layer of pork fat turned a perfect golden brown with about 25% a deeper just short of charred brown and just developed an amazing depth of the smoke flavor and something a little extra. I don't think the gradual temperature increase alone would so perfectly dry the outer layer like this and leave the interior still juicy, there was some magic to the way the beef fat and pork fat worked together.
I love watching you cook for friends. There’s something so wholesome about spending time with others in that way
Oh man, it's really hard to ruin a5 and make it not taste better then other beef. In the anime I was like there's no way in reality you could win that. Your food looked great and amazing. Keep up the great works and happy holidays!
That's why good restaurants serve A5 in small bites, lightly seared. It's not just to make as much money per dish as possible, it's because A5 is so rich, it would be insane to serve it any other way. Small bites, cooked perfectly, lightly salted... that's all that's needed for A5. That 700 dollar slab was insane. It looked amazing.
100% agree here
I love your videos, you've inspired me to cook again you make it more gratifying. And so to answer your question the way I've always described Food Wars to my friends so that they understand that it's not just a porn is as follows. The bursting of clothing and orgasmic sensations moaning etc was their way of exaggerating salivation. Similar in other animes the way an erection is usually portrayed is with a violent nosebleed. Same idea the overwhelming taste of deliciousness is quite literally knocking your socks off and well everything else.
"This is 700 dollars worth of beef." I legit had to hit pause, fall over backwards to lay down AND put a hand on my chest in order to digest that. And maybe make distressed noises.
That one guy who didnt raise his hand at all shouldnt be invited again.. u deserve a lot more, senpai!
Kid from restaurant enters a prestigious cooking school and enters a lot of food battles and every gets meatgasms
i love the 2nd 1 but i use baking soda to tenderize it. no crust but it's fine as long as u had some typa salty cracker.
Came for the funny food explosion, stayed for the plot. Best way to describe Food Wars.
The clothes exploding is canon. Erina’s mom literally blasted off everyone’s clothes from her energy
Loved the Gurren quote “Don’t believe in you, believe in me who believes in you”
here after seeing guga's version. good job!
I don't usually like vids cuz I'm lazy but I'm liking for the dedication you have to just throw that A5 meat in the oven respect
CHEFPK's most legendary video yet. I started drooling from the first shot of the A5.
Yukihira pounded the cheap meat extremely thin with a meat tenderize before he used the onion enzymes so you missed a step
I used onions to marinate chicken once. I left it the fridge too long, so by the time I actually used it, it was pretty much a chicken paste.
ok the best way to explain food wars is that the anime takes foodgasms to a new level
Food wars was short, but boy did it shine bright
Doing all the Viewer stuff, so Chef can have a totally smooth birthday! :) have a great one. Glad to have you here^^
You should know that when you’re cooking a big piece of meat, you’re supposed to slightly undercook it, because the temperature rises as it rests
You just can't beat a great A5. I can't wait to get my hands on some personally, but I may be too nervous that I'll screw it up and actually screw it up. Absolutely nothing would be wasted.
can’t beat nikuni waifu too