with the low hum of machinery, the calm voices, the throbbing music, the visuals so crisp you can almost feel the textures of the food... this was like a religious experience :D
Great recipe! I am a big fan of fennel salad. One of my favourites! I use black olives and balsamic vinegar instead. Never tried it with oregano. I will give it a shot next time! Thanks
i think she went for medium to medium rare, similar to the fashion in which you would leave salmon a little pink in the middle, or a tuna steak completely raw in the center, i have no idea about the safety tho
@@uhujoguj5279 you can pasteurize foods at lower temperatures too. the reason why people say cook chicken to 165 is because at 165 it takes 1 second for the bacteria to be killed. but if you cook it at like 145 for a while it will still kill the bacteria. it's about time and temperature.
Billy H. The temperature was intentional, it seems. Sous vide is a form of hyper exact cooking where you can't cook over the set temperature. It's interesting//you should look into it!
with the low hum of machinery, the calm voices, the throbbing music, the visuals so crisp you can almost feel the textures of the food... this was like a religious experience :D
youre a fucking tool
Great recipe! I am a big fan of fennel salad. One of my favourites! I use black olives and balsamic vinegar instead. Never tried it with oregano. I will give it a shot next time! Thanks
Looks amazing! Cant wait to make this dish
Very good technique for the Fish and very nice lite Fennel Salad.
this marta pulini is really cool
small plates seem to be just a way for chefs to charge more for less food.
this looks delicious as hell. the salad and dressing. the swordfish looks a bit undercooked though
its cooked sous vide its fully cooked
i think she went for medium to medium rare, similar to the fashion in which you would leave salmon a little pink in the middle, or a tuna steak completely raw in the center, i have no idea about the safety tho
@@uhujoguj5279 you can pasteurize foods at lower temperatures too. the reason why people say cook chicken to 165 is because at 165 it takes 1 second for the bacteria to be killed. but if you cook it at like 145 for a while it will still kill the bacteria. it's about time and temperature.
GH comes across really patronising in this and many other videos
Gabrielle is very cool. The sword was a titch under done but the marinade, dressing and salad looked fantastic.
Billy H. The temperature was intentional, it seems. Sous vide is a form of hyper exact cooking where you can't cook over the set temperature. It's interesting//you should look into it!