Anthony Bourdain's Côte De Boeuf | Back to Bourdain E58
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- Опубликовано: 21 июл 2024
- Did I mess up while making this recipe? Yes. Learning to cook Côte De Boeuf from Anthony Bourdain's Les Halles Cookbook.
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📚 Chapters
00:00 - Anthony Bourdain's Côte De Boeuf
01:23 - Prepping The Dish
05:46 - F*cking Up The Béarnaise
07:55 - Comment Of The Week!
08:18 - Plating, Tasting, What I Would Do Different
🍎 Ingredients For Steak
• 1, 34 oz. / 950 g. rib steaks, bone still in
• salt and freshly ground black pepper
• 1 tsp. / 5 ml. olive oil , (I almost always use avocado oil)
• 8 oz. / 225 g. béarnaise sauce
🫕 Equipment For Steak
• roasting pan
• cutting board
• very sharp, bad-ass-looking knife
• serving platter
• novelty apron or vintage Ted Nugent T-shirt
• ramekin (for béarnaise sauce)
🍎 Ingredients For Béarnaise
• ½ cup / 110 ml. sherry vinegar or red wine vinegar
• 2 shallots, finely chopped
• 1 tsp. / 5 g. cracked black pepper corns
• 1 bunch tarragon leaves, finely chopped, plus 1 sprig of tarragon leaves finely chopped
• 8 oz. / 225 g. clarified butter or ghee
• 4 egg yolks
• salt and pepper
🫕 Equipment For Béarnaise
• 2 small pots
• warm metal mixing bowl
• double boiler
• whisk
#anthonybourdain #steak #frenchfood #mitchmai 
Хобби
Dear Mitch, I really enjoy your video's. I think you would like to know that i am a 65 year old (hobby) cook from Leiden (The Netherlands). You made me remember that I had Bourdains book and you inspired me to use it again. I especially enjoy your misstakes and the fact that you keep on thinking for yourself and while doing so are learning pretty quickly Keep up the good work and don't forget to enjoy it. Kindest regards Oscar
Best comment
Thanks Oscar, that's very kind of you and I'm grateful I could get you back trying the book. I'm sure you have some solid tricks up your sleeve with your experience :)
W comment Oscar. Two thumbs up
I have to say, I’m an old fart and have watched a lot of cooking shows in my day. I loved Bourdain’s style and you encapsulate his cooking so well. I’m addicted to watching your videos and believe you will make it big one day! Keep up the good/hard work. We need to get you a new oven (and more space in that kitchen!) although that is half the appeal to these videos. Keep grinding
Haha I appreciate it. Although I'll never replicate what AB brought to the world, I'm happy to convey his message of "not being afraid to look an idiot' :0
I really like your authenticity, the fuckups and the wins when you get the dish right. I’m here for your journey bro! Keep it up!
Thanks man, I appreciate the kind words and the comment
We share a common hobbies. Cooking, and Bourdain. Another successful vid
For baking purposes. Soda spreads and powder puffs. Memorize that difference in the powders. Usually it'll be soda utilized in cooking purposes, though. From tenderize to blanching potatoes. 15 years in the industry and currently a fine dining exec. I enjoy your content and you're doing well. Keep it up, there's no one better to learn from than Saint Anthony.
Awesome to hear a viewer who's also been in the business. Thanks for the tips as well man
Baking SODA should be used to create a craggy exterior on your potatoes and to promote quick browning and more crispy bits and texture on the exterior of the potato. I prefer to drive the pH down with vinegar in the brine boil so that I can fry for longer without over-browning the potatoes. I also like to add sugar to my fry brine to improve browning and flavor. A dash of MSG is also nice to add. If you want to flavor your fries (garlic, for instance) simply add garlic powder to the brine.
As for the fat you work with, if you want to reinforce the beef flavor try using beef tallow for searing off the steak. If you want to have the best fries of your life, toss them in melted beef tallow before baking off and crisping them up.
Bearnaise sauce is a tricky little devil. Don't be afraid to try try again. It's worth the effort.
As for my favorite cut of beef (for steak) inch thick bone-in ribeye is my go-to.
You sir have struck again. Thanks for the solid tips. I'll have to give the vinegar trick a go
It's strange how you can miss a person that you never met, but I miss Anthony Bourdain. Your content is very different from his, but you can tell that he inspires you. I just found out about your channel, and I am enjoying every second!
Happy you found me. And thank you for the kind words :)
There's baking powder which contains both acid and alkaline to react with each other, baking soda which only contains alkaline, and a third ingredient, the more caustic 'baked soda' that you can create by putting baking soda in an oven. Processing baked soda is a necessary step for authentic pretzel, bagel, and curvy ramen noodle dough without handling actual lye.
Baking powder is further divided into single-acting (which reacts at low temperatures) and double-acting versions (with a reaction for low temperatures and another reaction at high temperatures).
If you want a mildly alklaline solution you want baking soda, moderately alkaline you want baked soda.
What great tips. This is a rather thorough break down. Thank you
Baking soda is the pure stuff, an alkyline product. Baking Power is a mixture of starch, baking soda and other additive that help baking good rise.
thanks for the tip!
yeah, never leave the bearnaise unattended! The butter cools it down as you add cold butter so, if you just start with a bit in there the butter melting status will allow to see the temp sorta. I just use the immersion blender method now, but for that it is important to weigh your egg yolks and butter (especially when making small quantities). If the Bearnaise fails you can always make a pan sauce.
amen sir. thank you
Great series!
Subscribed straight away from the first video RUclips suggested.
Very underrated channel, keep it up!
thanks man I appreciate it. Doing the best I can
Bro, you’re videos are so satisfying. Keep doing 'em!
Thanks, will do. glad you think so :)
Talented, funny, handsome, and expertly edited. Love this video. So glad Abstract sent me your way! New sub!
Awesome to hear, and thank you for the kind words :)
Alright, so I have done my fair share of Côte De Boeuf and most importantly Béarnaise sauce.
Let me give you a few pieces of advice.
1. When you create the tarragon reduction use more tarragon. Also if you can find it use tarragon vinegar. You want as much punch as you can.
2. I don't know what Bourdain's book says but I would recommend you actually sift the reduction so the taragon and shallots aren't in there. Just use a spoon to squeeze whatever liquid is in the shallots and tarragon through the sift.
3. When you start with the Béarnaise just whisk the egg yolk and the essense until it's slightly foamy. Don't worry about getting it to a certain temperature, that will happen during the process.
4. Now you start the process of adding in and whisking the melted butter
5. There are 3 things you should do during the whisking process.
- Constantly whisk (but don't do it's frantically)
- If you are worried it's getting too hot don't hesitate taking it off briefly. Whisk and then back on.
- Start with very little, then slowly add ever so bigger portions of butter relative to how much you've added already. (otherwise you will be there forever)
6. If it separates do not throw it out. Put it in another bowl and add an egg yolk and whisk it up again like before and start adding some of the butter you haven't added yet. Once you are further and it's thick, start adding in the separated butter and essense from the other bowl. Also keep in mind lukewarm béarnaise is better than separated. It need to be less hot than you think to still be delicious.
7. Once your consistency is good you add more wonderful chopped tarragon
8. Then a couple of drops of lemon juice and a little Cayenne to give it a little edge.
Now just make sure you don't leave it too long unless your double boiler is guaranteed to not go too hot.
On the actual Côte De Boeuf. I have tried every method under the sun and I never use thermometer. A simple way to get it done is that you first sear it. You can even let leave it for an hour and then when got 15-20 minutes until eating then you put it in. If you want to really spiff it up you end with some butter and tarragon and baste it briefly.
Finally I wouldn't cut it to thick but thats just a preference.
I am certainly no Bourdain, just someone who like to cook, but I have made this enough times in many different scenarios to say that this is more or less fool-proof.
Hope this was helpful.
Good breakdown. I'd like to add that, Mitch left the sauce (to be) on the bain marie, which you should as a rule, not do.
Dude phenomenal tips. Thanks for taking the time to share. I'll have to make some flash cards with this info. Cheers
amen
I have been binging your videos like crazy. Love AB, love your style and the food looks incredible. You really make cooking things that seem really difficult very accessible. Makes me wanna get in the kitchen and cook!
Awesome to hear. I dare say if I my goofy ass can make these dishes, anyone can
I lol’d at the pork apology. fan of your content and of Bourdain-keep goin’ man 🤙🏾
thanks man. glad you found me
I can see you've had lots of advice regarding the bearnaise, and it's all good. When you use a double boiler, be sure that the water is *simmering*, not boiling, and that the water doesn't touch the pan you're cooking in. Anything with eggs, yolks, or otherwise, yeah, start whisking immediately and don't walk away unless the house is on fire!
There's a lot of science involved in cooking, and there's a reason it's baking SODA, not powder but 1) you know that now, and 2) I can't explain that science, but I know it's there!
Great job, you're always imaginative and unafraid, you always learn something, and damn, that steak looked sooo good!
Lastly, I get a kick out of seeing that you're followed by a lot of oldies. I think you remind us of the times when we were young and we didn't know enough to be afraid of failure. Keep on cookin'!
Thanks for the nice words, truly! Glad you like the videos Bethany. I'll keep on doing my thing
I make this often & follow serious eats’ method for the bearnaise!
After reducing the wine/tarragon etc I just add everything into a food processor or stick blender it with the egg yolks and then slowly drizzle the melted butter until it thickens up. After that salt it & I add in the remains of the shallots & herbs from the original reduction with some extra fresh tarragon for color. Give it another try, you got it 🤌🏾🤌🏾
Thanks for the tip man. Definition of working smarter not harder
Mitch - a tip if you break an emulsion like that again. Try ice water next time, it adds liquidity and cools the overall temperature of the fats, making it easier to recombine.
Word thanks for the tip. I'll give it a go. I think I may have been f*cked curdling the yolks from the start, but I'll see about next time. Cheers
Amazing per usual. You’re a king
Highly recomend this one sir
Only recently discovered your channel and I've been binge watching this whole series. You deserve way more subs!
Awesome to hear Thomas. Thanks for the kind words and I'm glad you enjoy
Hey! Through some algorithmic magic you showed up on my youtube feed and I am SO glad. I am a huge Bourdain fan and just know he would have LOVED your take on his recipes. Not pretentious in any way -- just give it a run! Much respect to you Mitch! Keep it up. You are going to blow up on youtube.
Thanks that means a lot. I caught wind of what the man truly was about after his passing, but I love to embrace his 'f*ck it' attitude and just try things. Cheers
Thanks Mitch. I also enjoy watching your vids! I'm a home cook from New Zealand. Love cooking! Bourdain was awesome to watch too. What a waste of a great guy. Have a great year, I look forward to more Vids 😃
Thanks very much for the nice words :) More to come
Baking powder comes with an acid and base in powder form. So water kicks off the reaction to 'leaven' the bakery without needing buttermilk, lemon juice or other additives
So you definitely want soda to up the pH
wordd thanks matt
Loved Bourdain, and I really like that you are doing this. Great work!
thank you, just trying my best :)
I absolutely love your videos. Hopefully one of these days you will own your own restaurant and I will be a delighted customer. 👊
Time will tell. I'm limited physically, but who knows.
Mitch! Your video’s rule man, I’ve only recently found your channel and have been whittling away at your backlog. Hope you’re in good health :))
Hey glad you found me. Hope they do ya justice. I'm doing okay in the health department as well, just chugging along. Happy to have you along for the journey.
Another banger bro! Love it. Dude 12k?! 2 weeks ago i congratulated you on 8k!! Amazing man, super happy and proud for and of you!
Haha I appreciate it brother. Trucking along. Your pep talk and kind words helped it manifest
Love the channel. Thanks for your hard work and dedication.
Thanks. Giving it my best :)
Nice work with the steak, mate. Saying that, as soon as you left the yolks & reduction on the double boiler and walked away I screamed in pain for you. Holly and it's derivatives aren't that tricky once you learn NOT TO WALK AWAY FROM THEM! ;-) Keep it up, loving the videos and tributes to Bourdain. I have a few of his books, but didn't have this one and have now bought it because of your channel. Kudos.
Yup I totally agree. At least now we know the why behind the f*ck up. Next time.
I'm sure tons of people already explained this but here's my spiel on remembering Baking Soda vs Baking Powder.
The best way I remember the use is thinking about those volcanoes everyone makes in elementary science. Add baking soda to vinegar and what happens? A chemical reaction that releases CO2 gas - in the baking world this is called leavening. It's the process that makes baked goods rise. Baking Soda and Baking Powder are both leaveners. The difference is Baking Soda - is just pure sodium bicarbonate - you need to add in an acidic ingredient to activate in the baking process (lemon juice, yogurt, buttermilk, etc). Baking Powder is Sodium Bicarbonate already mixed with Cream of Tartar (an acid), so it's an all in one package, no extra acid needed. Since Baking Powder is cut with Cream of Tartar - you would need to add about 3x the measurement to have reduced the PH of the water to the same amount as Baking Soda.
What you're doing with the potatoes is controlling the breakdown of Pectin by increasing or decreasing the PH of the water. Acidic solutions will help keep that pectin from breaking down, thus allowing for longer cooking times while still keeping the structure of the potato intact. Alkaline solutions will break down the pectin faster - in this case creating a kind of fluffy slurry of oil and potato on the outside, that when roasted becomes super crispy.
Dude phenomenal tips and great explanation. Thanks
That’s looked amazing. Mitch you’re doing great!!!!💋
Thanks Debbie
Hey mitch, been watching you since just after you started this series and its great to see the channels doing well. Boeuf looked great as well, keep on keeping on bud!
Thanks man, gonna keep on going. Chill video coming this Monday. Stay tuned!
baking soda is sodium bicarbonate and what you should use in this case as it’s just a base, whereas baking powder has acid and base in it which combine in the presence of liquid and heat to create co2 and is used in baking as a chemical leavener
great videos btw, I’ve been enjoying them!
Thank you for the comment and the tips!
Another great post, thanks
Thannk YOU
Just jumping in here to say I loved the cook on that meat! Reverse sear is something I have been doing with my beef especially. Well done. happily subscribed to you videos!!
Awesome to hear, always happy to see a comment :) Glad you found me
Mitch, you're the man!
Thanks, just trying my best
Amazing video! I loved the pacing and editing. Anthony bourdaine really got you with the sauce 😂
Straight pwnd.
This series is so good, 100% real, even the screw ups, ha!
Thanks, I appreciate it :)
Awesome vid! For the hollandaise, emulsify clarified butter into the eggs over the double boiler. Constantly whisk until it looks nice and creamy.
Thanks for the tips and comment Hunter :)
Reality show cooking with all the problems etc -love the great work here!
I appreciate it. Thanks for the comment
No critiques. I keep watching your content because I really, really enjoy it. Just keep it up.
Thanks!
he might not know how to make a bernaise, but this guy can cook a killer steak
he thanks you
Love your videos! Your channel is going to be big soon! keep up the good work!
thanks man I appreciate it
Great video Mitch! Emulsions are tricky and take a lot of practice. That hunk O’meat looked incredible.
Thanks a lot. And I must say, your username made me giggle.
Mitch... Great channel! I have come to the rescue with the fire alarm blues. Unless you have an amazing hood vent it will ALWAYS go off, UNLESS.... you put, well, a condom on it in regards to a shower cap! It will stop it from going off. Just remember to remove after. You want it to work incase of a real emergency!
Great advice and thanks for the comment. I'm learning certain things if cooked RIGHT will trigger that thing lol
I just found the channel. I too am trying to get better at cooking. Im also a server in. Fine dining restuarant. I do work as a cook occasionally and have held cook jobs in the past. After binging all the episodes, i have to say that you are a good cook. The food always looks good and it seems like ur technique is good too.
I appreciate it Hunter, the truth is I do a lot of research and make sure to take pics of the food with good lighting. But I'd like to think I've improved over the last year :)
Keep up the good work. Try again with the Bearnaise sauce. It's equally good on some poached eggs and toast as a hollandaise sauce. You totally got this!
Sounds great, I'm with you this recipe is bound to be tried again. Likely for a little dinner party to spoil the boys. Cheers
7:55 for reverse sear you don‘t need that because the juices are at equilibrium or whatever so you could have eaten that nice and warm
Ahhh well said sir.
Beautiful Mitch!
Thanks Stacie! Always can count on ya
Hey Mitch, just to let you know you have inspired me as well and I just bought my copy of Les Halles and as a massive Bourdain fan myself (his parts unknown series was simply brilliant) can't wait to cook some of these recipes!
That's freaking awesome. Happy to hear. And might I rec the mushroom soup to begin. So damn easy and delicious. Thanks for the comment and kind words :)
@@mitchmai You may! Not going to lie some of the recipes are very intimidating to me but a mushroom soup sounds like an excellent first recipe. I keep quail for eggs and the males are probably getting very scared at the minute after I watched the quail & cabbage pie recipe!
Also to one of your other videos, Rabbit is pretty common here and easy to get at a local butcher if you ask. The Spanish also put rabbit in nearly every non-seafood paella as it is so available and cheap (I think it does taste a little more complex than Chicken.. maybe a little more "gamey"). Do agree they are pretty interchangeable in a dish with so much other flavor going on!
Yo Mitch, sweet video as usual that steak looked like money. I’m sure someone else already admonished your sauce-making down in these comments here so I’ll skip that haha
The reason you got that cured, bacon-y flavor when you tried the steak is from the overnight salting, you’ll get a bit of that with any thoroughly brined meat. Sometimes I’m feeling it and sometimes I’m not on these kinds of cuts, salting like half an hour before will avoid that note but you might want to pop some finishing salt on there when it’s sliced or a sauce like the béarnaise if it’s that thick of a cut and you don’t do the dry brine.
Great comment and thanks for the tips! Damn interesting as well.
I just saw your copy of the Les Halles book - I ended up tearing the paper cover on my copy so threw the paper away. Have a look inside the cover and see if you have the same as I do. There's a black skull embossed on the brown book cover with a kitchen knife in it's mouth. Very very cool!
Oh yes. I may have the same. I know there's two copies. One is OG red with the font on the cover. The other I think we may have with the skull embossed on the spine
@@mitchmai Yes - a small one on the top of the spine and a big one on the front. I still think it's the best money I've ever spent on a cookbook and I have an 8' x 4' bookcase full of cookbooks..
It looks delicious
It twas :)
Beautiful cook on the steak. With the bearnaise you can rest the reduction (as you did) and then finish the sauce while the steak is resting. Especially with a monster cut like that. If you've never had bearnaise and steak it is worth a do-over. Maybe try again with a ribeye?
Oh this will be re-done. Mark my damn words
Have you thought about what cookbook you might do next? (might be worth doing multiple series at the same time after this is finished for some more variety)
I've got a few ideas bouncing around :)
Like the other commenters I've been binging your series over the last few days and love all your videos! You have such a rare growth mindset, embracing mistakes and owning up to the things that you don't know, which is refreshing for RUclips. It's going to take you really far!
Speaking of going far, from what I understand there are 110 recipes in AB's Les Halles Cookbook. How will you celebrate getting to the halfway point?
Happy to hear you found me man, and as for celebrating all I can say is it will be a surprise. Stay tuned :0
I so miss Anthony
Have your clarified butter a little warm and ready to go the next time you make a bernaise. Ladle it in a few ounces at a time as you whisk. You didn't curdle your eggs you scrambled them. If you master that sauce give a saboyon a try.
Thanks for the comment. Yup I definitely made some nice scrambled eggs there :-0
Awesome!!! Hungry...
yes.
I love this guy
thank you :)
Good work dude
Thank you!
Great video! Keep it up :)
thanks :)
I’m sure you know this by now, but you can sometimes save a broken sauce with some extra butter and quick whisking. Just couldn’t help thinking you could’ve maybe saved that bernaise.
DANG it. Welp next time
You got over a million views on your channel. I think you can hit 100k this year.
That is quite a benchmark worth celebrating. Time will tell :)
Ya know…. It is very entertaining and engaging watching you do your best with what you have! Emulsions: so temper-amental…. Nice
Thanks! I appreciate the comment as well :)
Love your channel but I have a few questions. Whats with the wood paneling and picture of cardinals seemingly wrapping a dishwasher? What part of the country do you live in and is this a house or apartment? Is this a guest house? Why doesn't your fridge have a light?
Bummer about the sauce - but kudos on the steak! Looked incredible. I'm loving this project.
Thanks man. I'll keep it going
Looks great keep it up. Was the bottom of the bowl touching the water? That caused me issues with various things to begin with.
Thanks, and nope the bowl wasn't touchin the bottom. But there def was some serious heat hitting the eggs
Checked The Food Lab from Kenji, just to make sure. You should add vinegar to the water you boil potatoes in (for fries). It prevents overcooking and helps the potatoes keep it's shape. Kenji reccomends 1 tablespoon each of salt, and vinegar per quart, and to start in cold water in his book.
damn interesting. Never heard of the vinegar trick. Thanks for the comment!
@@mitchmai You used baking powder instead of baking soda. Baking powder is basically baking soda with added acid, so in this specific case I don't think you'd need any more acid.
Anyways, baking powder/soda is pretty interchangeable when doing this roast potato trick, just use a little bit more if it's baking powder as is has a lower pH than baking soda.
Awesome!!! How do you know how to plate so well?
To tell the truth I research. And when that fails, I try a few takes and see what speaks to me. Also lighting. Lighting is huge
So F'n great TV-programing!
Thanks!
Akalinity for sure you have to use baking soda. One of the chemical that baking soda contains is potassium.
Fun fact: If you baked baking soda, you’ll get what is called sodium bicarbonate. Aka alkaline, which is used to make ramen noodles.
You sir are giving a valuable lesson. Thank you :)
Idk what that mark dude is talking about, ur great to watch! Any ideas whos book you might go through next? How about Jacques Pépin? He's legendary or maybe someone not into french cooking?
Thanks for the kind words, I'm not sure yet on the next steps. But it sure will be interesting.
The bearnaise would have taken it next level. Check out fool proof hollondaise methods like kenji’s and serious eats- you could totally adapt to use that method for no fail bearnaise. 🎉🎉🎉
Awesome thanks for the comment. I certainly will
Sorry someone probably said this constructive rant already but here goes anyway. There are at least two ways to F#$k up the bearnaise. If you scramble (cook out) the egg, like you did, there is no way back, its not like split emulsion. Making such a small amount will not need much heating over a water bath if your using that method. For such a small amount I would use very hot butter for the heat source, I'd use a immersion/stick blender and a little egg white in the reduction mix (the speed of the blender can break the emulsion egg white helps with this). Please strain the reduction too, you only want the liquid anything else can be added at the end e.g. more tarragon and some chervil. Making a large reduction beforehand can be a good idea if your going to make the sauce often. this can be stored in jars with tarragon stalks pepper corns and such.
To fix a separation "split sauce" try adding water just off the boil, cold can make it worse. Do this just as you did, very slowly like the butter addition, until the sauce stabilizes and then continue with the butter. A lot of sauces are taken too thick and then finished this way for improved stability it finishes notably less glossy and more pale. I don't like this for bearnaise I like it thick on the steak. If that method doesn't work or even make it worse, then pour the split sauce into a new smaller reduction egg mix as if it were the butter addition (edit) just like you did the aioli in the bourride video but quickly as temp is also a factor.
Wow thanks for the tips! I think next time will be a success. And if it isn't, the next time. And if it isn't, the next time.
Dude I love these so much! I highly suggest going with the occasional drink pairing as well, when you can. It puts the dishes in perspective, so you can try them the way Bourdain enjoyed them. I already cooked most of these dishes, and I found that He had such an enjoyable relationship with gastronomy, it feels refreshing these days. Keep it up!
Happy to hear you enjoy, and more to come. Admittedly I have the same knowledge of alcohol as a kid in high school, but I sure will look into some beverages
Baking powder is a mixture of a base (baking soda) and an acid (cream of tarter a byproduct of making wine its scraped from inside the wine barrels) as such it is balanced and creates lift in baked goods. If you add an acid to potatoes vinegar it sets the starch before they cook and makes them retain their shape. If you add a base baking soda it denatures the startch as they cook makes the potatoes break down more and creates a ruffled exterior which chrisps up as you bake them. Funnily enough, if you were frying them you should have added vinegar, boiled them completely, cooled them, even leave them in the freezer for a few hours then fry at a low temp let them cool and fry at a high temp. If you are baking in the oven add soda boil them for as long as you dare and then bake them, just dont blame me if you make potato soup. Long story short should have added baking soda.
Thank you, and solid user name my friend.
Both baking soda and baking powder have a pH around 8-9
worddd
So baking powder has baking soda in it, and cream of tartar. Baking soda is how you make water more alkaline.
Worrrd. Thank you
I don't even eat meat any more, but I love Bourdain, and this guy is cute af
Well that's nice of you. Unfortunately not much vegetarian going on here, but I do rec the soup au pistou and mushroom soup. Great for this time of the year :)
@@mitchmai I think it highlights how much attention I was paying to the actual food 🤭. To be fair I get a vicarious thrill from watching meat cooking
Hey - your subscription link to youtube doesn't work
Hm I'll look into that. Which link?
I’ve heard of the trick to use baking powder on the outside of your chicken skin to make it crisp up in the oven more? Did you read the old archive article about French steaks?
Also, that part where Ghost of Tony pops up to remind you that “you are definitely gonna fuck this bearnaise sauce up!” 😂😂😂
Nope I have not heard of such things for steaks...
favorite cut by far has to be short ribs
Oof yes it's up there for me
I fucked up my first Bernaise.... come to think of it, I fucked up my second Bernaise... I need to try Bernaise again
It's a mission I am now on.
What's your favorite cut of beef? I may have found mine.
My favorite is tomahawk. I get one from time to time at a butcher shop just outside of my town and my wife and I really like it!
Ribeye.
Pin bone sirloin,
Happy to say I don't have one. Picking a favorite is like choosing between 2 different animals, it depends on what you feel like at the time. Today though, its a hot summers day where I am, so I'll take a Skirt steak over charcoal with chimichurri please.
picanha
this guys up next
woop
What was the mesh surgery for?
hernia repair, way back in my channel you can see some videos on that journey
Nailed that beef
Thank you!
I like this guy
this guy thanks you :)
you can always add and ice cube is the sauce fucks ups
agian.
Interesting, haven't heard of that before
even though you fucked it up, ur still my favorite cooking youtuber:)
Thanks man. I appreciate it. Keepin on
Enjoy your videos very much! Continue the great work. Luis Antonio
Thank you! Will do!
Loved it. Bearnaise sauce can suck it.
lmaoo
I couldn't help but notice in the last few frames of the video some ketchup appeared.... please for the love of all things holy tell me that was just for the french fries!!!!
Rest assured the chup was just for the fries
What the hay was that audio when you threw the peeler
Stolen from Baulder's Gate
No butter bath?
Only on Mondays
4 whole days?!?! Nooooo. But I’m hungry now.
It pains me. But it must be done to stay on schedule :(
@@mitchmai it’s OK, I understand. ❤ I have no right to complain anyway. I’m new. 😊
You forgot the bottle of burgundy!
ik :(
Abstract sent me here (: W video
Mitch appreciates this :) Thanks