Anne Burrell Makes Ribeye with Pommes Chef Anne and Creamed Spinach | Worst Cooks in America
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- Опубликовано: 24 июл 2024
- Chef Anne prepares full steak dinner, including a rib eye steak, Pommes Chef Anne and creamed spinach.
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Anne Burrell Makes Ribeye with Pommes Chef Anne and Creamed Spinach | Worst Cooks in America | Food Network
• Anne Burrell Makes Rib... 
Хобби
I can tell from the comments some of you don't cook with high heat 😂
I use high heat for steaks
I like when she’s teaching better then others she makes it so simple
did she just use an entire "bottle" of oil for this?
Looks so delicious! And the dry rub made the steak look more burned than it actually was because it was perfect on the inside.
that's called a crust. its far superior than the weak ones with just some grill marks.
I love Chef Anne...she seems so genuine when she's teaching and cooking
Just love all three elements of this meal.
Steak goes in the LEFT OVEN and comes out the RIGHT OVEN.
magic
That's cuz they always pre make the food. Cuz waiting an hour for food to back take to long
it went in/out of the ovens a few times....
@@jlove4eva1234 no steak takes an hour to cook, that's a roast
we can see there was no steak in right oven when she take out potatoes
She left garlic on her neck
Shes worried about vampires 🧛♂️
@@eighthoneknows8273 well she's going to need more than that crumb of garlic
shes so gross
It's funny now ppl say she can't cook and I'm like so.. where is your cooking show??. 🤣🤣
Not all chefs have cooking show tho 😳
@@multimanjazzman8203 Fair enough. How about this one.
"Where are your multiple awards and certifications of either education and/or qualifications?" 😅
Idk, I'm just saying. My husband calls me a chef all the time, like I'm really serious. Love him! 😅❤
Bruh it's like learning how to cook from P!NK, this is so cool 😂🤘
Why does everyone hate her? All I see is love on the other chefs videos?
I don't hate her I just don't think she's the best chef out there. I also don't think she can cook meat right but that is just my opinion.
Because of *sexismmmm*
@@purplypinkpixi21 I doubt that
@@Hummingbird-yu3kt What is the correct way to cook meat, in your opinion?
She reminds me of the chef I worked with Cheyenne. Her and her twin sister are so awesome. The sister is a pasty chef. They both are amazing sisters and survived from a cocaine addict mother. Just love them both. Mother is in a better place with her daughters and they are truly successful.
Something I’ve done to skip a step on the creamed spinach, I just make the White sauce with some garlic and wilt the spinach into it. You can hold back some of the milk if you’re worried about the water the spinach Releases affecting the consistency. You can always add more milk if you need it later. In cooking you can always add, you can’t take away sadly.
That rib eye looked superb!!!
Exactly, people get cut because they try to get that last slice.
if we don't want to waste that last slice, we could save them for the next day and use them in soup! or broth! or do roasted potatoes! or just skip to composting! our options are not "waste the potato" or "slice off fingertips"
I would hate to be the one who cleans after she cooks... that stove was a mess!!
you make cooking look so easy
I made the creamed spinach recently and it is delicious!!!
This looked delicious!
This makes me happy!💙💙💙
Wow she's amazing and love her hair!!
Ribeye steaks are awesome. Started a new tradition last year for Father's Day. A giant, 3lb Cowboy Ribeye, that grilled for 40 minutes on my charcoal grill. Mid rare all the way through, it was amazing. My parents always did sirloin steaks when I was a kid. Tried ribeyes as an adult and I they are, by far, my favorite.
I'm starting your fathers day tradition thanks
@@davidcampos268
Enjoy! I had to use a small cookie sheet as my "plate!"
Did you cook it on direct or indirect heat?
@@retroflashbackdude
Straight over charcoal, the only grilling I do.
Looks perfect
Hi Chef Anne Burrell have fun cooking !
Gordon would be so proud of her using the olive oil
I disagree. She should have used butter to impress Ramsay
@@lqkim9756 She put 2 knobs of butter in the pan with the steak, ya goober.
Yes i want to try it
Yikes! Jus a lil more oil..
that mandolin should have a guard
Pommes Chef Anne looks to be an upscale version of cold fries. Thinly sliced potatoes layered in a pan with oil, fried, flipped over and finished being fried. Done that for quite awhile now. The only difference I saw was the addition of the cheese. Must admit, the whole meal looked great.
To me "Pommes Chef Anne" looks like a downscale version of Pommes Anna.
OMG I thank my doctor going to hate me my blood pressure shot up to 1000 over 80
i want to try this recipe looks SOOOOO GOOD😋😋😋
I think Chef Anne's gonna love Filipino food. I can see that OIL
Why tho? Lmao
@@jhonricmontano265 Filipino love to cook with oil and sometimes Filipino food are oily but delicious
She ysing olive oil though, Filipino food rarely, if not never, use olive oil in their food.
Vinegar is the best part of Filipino cuisine change my mind.
I didn't know porcini only grew in Italy even tho I live there😅
That's the key to a Man's heart!!!
I love it!
Heck yes
Im watching this as i eat my cheap hot fries uwu
Truly ginormous
Brookelynn that's what she said.
I use bacon grease, garlic and onion and don't squeeze the spinach. I pour the cream in with the spinach and make the sauce that way. No flour for keto. It's perfect! If I used olive oil, I'd probably want to squeeze that out, but when it's bacon grease?
Those potatoes look awful. Burnt
They look slightly charred on one side but perfectly cooked on the inside.
Yummy
fair clip!
Cooking on the grill here we season the sides of the meat I guess it is a matter of preference she for sure know's what She's doing...😃
She has Oblivion high elf hair.
By Azura, by Azura, by Azura
Burned potatoes and steak?
yeah she burned the whole thing.
Roo Tehconqueror pretty sure it was the brown sugar on it that burnt and I’m sure the goal was to be crusty
Crusty steak. But too much salt. And too much olive oil on the potatoes and not enough butter. She turned those potatoes into croutons. But only on the outter layer.
She's basically where I'm at and she's been cooking in the kitchen, she needa be removed🍳
Sharon Byrd I wonder what Gordon Ramsey would say about that?
She lost me at the very end with that piece of garlic, damnt, I have trypophobia girlll 😂
No you don’t. It’s a meme
@@nicholasjaworski9368 it's an actual thing ya know
@@mirillis6083 lmao. Crazy that it just started becoming a thing in the last 10-15 years. Almost like people are looking for attention.... Also funny that its not deemed as an actual disorder.... But yea, you're clearly a doctor
Ryan Roberts disorders and phobias are two completely different things
@@Ryodog, damn why are you so salty, like all I said was that it exists, like hun???? Who hurt you, Why are you so butthurt???
Looks yummy 👍🏿
Those potatoes are gross.
Agreed, an oily starchy mess.
Agreed! They need way more seasoning it seems like and less olive oil
Its over 9000.....
....
My blood pressure.
My brothers not the worse cook but not the best cook he knows how to do simple things but he adds smoked paprika in everything ✋😭 he literalky added it into curry
Gordon would have screwed her for letting all the juice out of the steak
I made ribeye today. I seasoned my steak (choice quality) with kosher salt and coarse black pepper only. Then when the center reached about 125 Fahrenheit, I turned the heat on low, added thyme, rosemary (be careful not to add too much) and gave it bath in a compound butter I made with sage and parsley flakes. Then I pulled the steak out and let it rest for at least 5 mins, and boom! Quality steak.
My mother's philosophy regarding steak was: Can you taste the meat. or is it just the seasonings you taste? You want to be able to taste that meat flavor first and foremost. Anything added to it is just decorations and accessories.
0:4:18 am I the only one who saw the garlic on her neck
Why not cook the spinach in the beef fat?
Like a rockstar 🤘🇮🇹
Wow
There are 99 dislikes for this video. It's haunting me to make it 100
She pulled a Peggy Hill and named the potatoes after herself? WTF Ann just cook the dish as it is. She did not add anything new to it so why the change? Notice how Alton made a classic French sandwich in one episode. He did not call it the Le AB Sandwich. LOL
calm down misogynistic ricky
@@katelyn8909 How is this misogynist? I did not base my comment on her being a woman alone rather I mentioned her and Alton Brown in comparison to prove my point. Seek a dictionary and common sense.
That rue was so thin... and the fact that she isn’t stirring her béchamel really disturbs me. There’s going to be so many lumps in there. I don’t even know if she let the butter cook long enough, or the flour.
Roux*
Just a French fresher... pommes means apples in french. Pommes de terre are potatoes.
How much olive oil did she use geez
She named a Pomme after herself when she didn’t change anything to the original lol
The original Pommes Anna doesn't have Parmesan cheese or olive oil in it, just lots of butter (and, according to some recipes, black pepper).
@@seikibrian8641 doesn't change the fact it's not any different from scalloped potatoes. She's just extra. It says it on her hair
clever self advertising
@@MrKhho100 Ugh... you people will complain about literally anything
Shes good at teaching and cooking but, why shorts lol
She's like a female Guy Fieri. Gal Fieri
This 8 minute video exhausted me just thinking about how detailed the process is. I'm not a shitty cook, but definitely a lazy one apparently.
Hooray for coronary artery disease
Hooray for Hypertension
Where is she getting these huge steaks?
Get your butcher to cut them for you.
Huge cows.
So....it's not a Béchamel, it's a Mornay. Cool.
It is a Bechamel, which becomes a mornay after the cheese is added.
@@lisakidwell2661 : Hence, what I said. I know my mother sauces, and their derivatives. It was like saying, "It's not liquid water, it's ice with some lemon zest."
@@argonwheatbelly637 She announced a making the Bechamel as it was a Bechamel prior. At no point did she still call it as such upon adding the cheese (or after). And it'd be appropriate to give her the benefit of the doubt IF she addressed the sauce post Mornay transformation (if she did at all), it was cut in editing per the clip above. Considering her extensive 28 years as a professional chef: CIA education, which she later taught at as an instructor, extensive global training in Tuscany and other countries, multiple high profile stints in NY aka the eastern culinary mecca of the US including being sous chef under Lidia Bastianach at Felidia, executive chef at Savoy, executive chef at Centro Vinoteca, and opened a her own restaurant in NY. Nevermind the myriad of additional jobs, shows, awards, and lauded culinary business ventures across nearly 3 decades. And, even if she were to not call the sauce Mornay (no receipts proving such anyhow) she's human. And probably more qualified than you in any culinary regard.
@@cychan7113 ummmm... I think you killed him
I love her hair
What ever happened to salt and pepper? Especially for a cut like ribeye.
Natrixxvision
Exactly.
I would never pollute a nice ribeye with all that crap.
Salt & fresh ground pepper (peppermill)
I agree salt and pepper is all you need for a good cut of meat
putting that much seasoning on the steak made it burn
Blackened is not burning. But it does look like it.
Thats a Tasty Masterpiece
She used an entire bottle of olive oil!
She look like Malaysian chef name Chef Wan
Lmao had to check it!
Crispy Crunchy BURNED🤣
I think some nice grilled asparagus in lieu of the spinach would be better :)
True but I liked the cream spinach too!
Those ribeyes didn't deserve to have all that rub put on them 😕
did she add enough oil?
Wait, she dabs garlic scene under her ears?
I just finished an amazingly delicious grilled ribeye, 🥩 and wow, I was glad I had after seeing you post this..lol 😘👍❤️
what a story, mark
Alex ..It’s true! I was just saying it would’ve made me so hungry, because it’s my favorite, hence the reason I have them on Sunday’s. There’s always gotta be a Debbie Downer on here. Thanks, Alex!! 🥩🥩🥩🥩🥩🥩🥩
@@Alex-ye1br I got the results back, I definitely have breast cancer.
porcini are growing in Italy.....
Its ribeye. Salt is the only thing you need to put on it. This is sacrilege
This looked so good. I would’ve loosened the spinach with that spinach water instead of the milk, to concentrate the flavor.
No disrespect but who are you to say???
Simon Thomas I’m actually a chef… And I wasn’t insulting her I was just putting in my suggestion of how I would have loosened the sauce. There are 1 million different ways to skin a cat
Finally, someone appreciates the flavorful and vitamin dense spinach juice!
She used a whole bottle of olive oil for some spinach and two ribs…and a bechamel sauce…plus butter.,,
Bruh…. That whole bottle of olive oil is gone… i want to stay fit
Just to be clear how many tablespoons in a sprinky dink?
that was probably 1500 calories worth of oil
1:40 yo?
Great editing job at putting big fat text at the beginning to hide what the cook is presenting.
Once she put the rub on the steak I knew she didn’t know how to make a steak
Yeah... good way to get a nice burnt bitter flavor on your meat like that lol
How should she have cooked it? Genuine question? :)
@@leigh_1983 no sugar, I would use just salt pepper and garlic powder but even then with a pan that hot most spices will burn by the time you develop a nice crust. Avoid that by using just salt, or cook over flame. Or sous vide. Also she used so much ruh it would have been wise to put some oil to help it stick and let it sit for a second because a lot of that rub immediately went into the oil and started to burn. It probably tasted fine but I would have made it way better :)
@@ElonCrusty thanks
why the garlic?
I like pommes Anna made in muffin tins. Nice individual servings. And steaks like that are a beast to get done, the oven is the only way but you get a beautiful sear
You can grill them if you have a grill where you can control the heat. I have a charcoal grill with the charcoal holder can move up and down to control the amount of heat touching whatever you are grilling. Started my 3lb Cowboy Steak nice and close for a good sear and then moved it down and closed the lid (pretty much like an oven). It cooked that way for about 30 minutes. And then, I raised the holder up to cook the rest of the steaks, regular size, and finished it at about the 40 minute mark. Good outside sear and mid rare inside. On a regular gas grill or a standard charcoal grill, it would be an issue.
Gatefan1565 it sounds Iike a good setup. Ever since I perfected cooking my steaks on the cooktop on copper and stainless skillets, I stopped grilling my steaks. I basically use her method although I never buy rib eyes and instead go with strips. On a Webber I couldn't get a sear across the entire side. Your grill appears to have solved this.
@@Kingfisher1215
I would say that I can get the coals around 2 inches from the grill top. Once my coals are hot, I raise them to that level, close the lid, and let it sit for about 5 minutes. Come back, open the lid, and place the steak(s) on and get that fantastic sizzle. Close the lid for a couple minutes, come back, and repeat on all sides. Then, I lower the coals down and close the lid to let it "bake." There is something about that charcoal cook taste that I really enjoy. It just is not the same when it comes to a cooktop, although those can be extremely good as well. I just enjoy charcoal grilling.
HAND GUARD!!!!! Someone call Itchy and Twitchy!!!!
The only thing she didn’t burn was the spinach 🔥
I'm thinking she dont like black pepper. Cuz she didn't use any on anything..
Right? That white sauce was begging for it! And nutmeg!
@@louanne801 white sauce or food with black pepper is a no no that every chef is taught early.
Thank you! I'm no chef, but definitely learned from family cooks that black pepper doesn't belong in "cream" dishes. And yes, there is white pepper. Also, nutmeg IS used in a white, light, or creamy recipe; adds a nutty, spicy hint.
Yeah but guys she made steak n potatoes. Chef or no chef. Pepper goes there. And usually anything creamy that ur pairing with steak and potatoes has pepper n it. Cmon now. What's not ok is the amount of salt she used. That was way too much salt. Way too much.
She dosen't like black pepper. She admitted it at a live show.
So no one is going to mention the surreal amount of salt and oil this woman uses?
That’s the reason why restaurant food is almost always considered better than home cooked
@@blxckyin8633 it's even worse in restaurant wym? Home cooking is always A1
Chef Anne's steak is charred tho...
I cant trust her creamy spinach
Ermmm the potatoes look burnt when she flipped them 😐
Pommes means apple, pommes de terre is potato
She should take off her rings when she cooks. Thats nasty