Man, this is really professional cooking. I have never tasted lomo saltado, but I have watched a lot of videos on RUclips, and your approach to it just makes perfect sense. I believe you have cooked a real taste-bomb, right there. Keep up the good work, we need people like you, who actually understand how to achieve superb results. Just too bad I can't taste it. Definitely earned my sub! Greetings from Norway/Noruega.
I have cooked this for my Peruvian girlfriend, and she loved it. I’m supposed to make it for her parents over the holidays, and I’m a bit nervous. I’m an experienced cook, but what worries me is the timing on a home stove. I believe their’s is electric. I want it to have that restaurant feel. Small batches, right? How much ginger do you use? Can I do it all in the wok? Small batches until it’s all done then bring it together?
Hello Connor Im glad to hear you made it for someone you care about and now your tasked with a bigger challenge. Yeah, the key here is to do it all in small batches. ( i must mention to be careful with your indoor firealarm) Heat up the pan as much as you possibly can and once its starting to smoke pour a tiny bit of oil, let that oil heat up and sear your beef in small batches (if its for your family i would say 1 batch for every 2 portions) and deglaze the pan after each batch with a tiny bit of pisco. You will need a small blowtorch to flambee the pisco to replace the oil fire taste you will get from a restaurant. Feel free to add a bit of stock to help deglaze the pan, and keep all that juice in a separate bowl. Then repeat the same process for the veggies (when searing veggies, deglazing isnt much a big deal) Yes you can do this all in a wok. Ginger isnt a necessity in Lomo Saltado, but if you enjoy the flavor profile, about half a teaspoon grinded up into a premade sauce for 4-5 portions should be just fine.
I would give this advice to anybody who wants to start one abroad but if you're referring to me, I live in Peru at the moment so I get to try many styles of Lomo Saltado here 👍
Don’t pay the haters any mind. This is by far the best and most authentic video of lomo saltado that I’ve seen, and I appreciate all your tips!
Man, this is really professional cooking. I have never tasted lomo saltado, but I have watched a lot of videos on RUclips, and your approach to it just makes perfect sense. I believe you have cooked a real taste-bomb, right there. Keep up the good work, we need people like you, who actually understand how to achieve superb results. Just too bad I can't taste it. Definitely earned my sub! Greetings from Norway/Noruega.
Lomo saltado l love peruvian food it's delicious
I like a man who can cook.😋
I have cooked this for my Peruvian girlfriend, and she loved it. I’m supposed to make it for her parents over the holidays, and I’m a bit nervous. I’m an experienced cook, but what worries me is the timing on a home stove. I believe their’s is electric. I want it to have that restaurant feel. Small batches, right? How much ginger do you use? Can I do it all in the wok? Small batches until it’s all done then bring it together?
Hello Connor Im glad to hear you made it for someone you care about and now your tasked with a bigger challenge. Yeah, the key here is to do it all in small batches. ( i must mention to be careful with your indoor firealarm) Heat up the pan as much as you possibly can and once its starting to smoke pour a tiny bit of oil, let that oil heat up and sear your beef in small batches (if its for your family i would say 1 batch for every 2 portions) and deglaze the pan after each batch with a tiny bit of pisco. You will need a small blowtorch to flambee the pisco to replace the oil fire taste you will get from a restaurant. Feel free to add a bit of stock to help deglaze the pan, and keep all that juice in a separate bowl. Then repeat the same process for the veggies (when searing veggies, deglazing isnt much a big deal)
Yes you can do this all in a wok.
Ginger isnt a necessity in Lomo Saltado, but if you enjoy the flavor profile, about half a teaspoon grinded up into a premade sauce for 4-5 portions should be just fine.
Thanks. Awesome video
Bro going to try this right now and let you know! Earned my sub👌🏽
Appreciate it! Awesome to know this video is helping ppl try new recipes
Never had it. But will definitely try to make it..
Hope you master the way of cooking and adapt it to your preference and send pictures to the Facebook page 👍
Looks amazing!!!
Excellent. Love lomo saltado,is delicious. (ver los fosforos INTI, me trajo recuerdos de Perú) 😞 Saludos desde NJ.
Los Fosforos Inti Son Los Viejo Confiables Jaja.
Saludos Gianina. Estas En El Peru De Estados Unidos Jaja. Gracias Por Su Preferencia :)
Very Good!
Good job!
Too fast on the sauce I’m slow bruv
Y el arroz pues?
Hola Zone07. Al final en la ultima presentación he puesto su respectivo arrozcito blanco alcostado 💪
@@JoseCooks Ah yes, I was so blinded by that beautiful saltado I missed the arroz. Cheers.
@@zone07 haha. Thanks for the kind words. Cheers!
You didn’t complete the made at home version… not hating… FACT. Didn’t even see the tomatoes or scallions.
My advice: Don't start a Peruvian restaurant! You have never been there right!
I would give this advice to anybody who wants to start one abroad but if you're referring to me, I live in Peru at the moment so I get to try many styles of Lomo Saltado here 👍
That's the most lame lomo saltado ever!!! 🤢🤮
Everyones allowed their opinion. If you can explain how you make it or make it to a video send me a link so I can check it out :)