I mean, generally, it's just a lot of slicing & dicing. I find that a lot of the time people in the kitchen confuse "difficulty" with "time consuming," this really isn't hard, it just takes time & has a few components.
12:30 I am only an amateur cook, but even I can easily see this steak is close to medium well. I think that the problem is in the size of steaks they use, so for the next it would probably be useful to cook a thinner one fully in the pan : that way it willl base more in butter and won't dry out 😉
Should’ve roasted in the cast iron pan. By adding it to a cold sheet pan, you had to have the extra time for the pan to get hot in the oven, that extra time can lead to the over cook
Looks delish, that steak is way over cooked for my taste however. Just a few minutes less and it would have been perfect. I’m sure it’s still tasty though
I'm an amateur home cook and I think this is too much for beginners. The recipes should be simplified in the beginning and they should practice one dish at a time. Instead of whole lobster, start with lobster tail. For the NY steak, I would go with sous vide and reverse sear. More beginner friendly and it frees up time in the kitchen for other things. With the cooking method they used, I see potential problems: - The steaks need to be tempered properly before cooking to ensure even cooking. - Students should use a meat thermometer to monitor cooking steaks in the oven. Only some experienced chefs can cook by feel. Cooking by time alone in an oven is a big mistake. - Even when cooking by temperature, carryover cooking needs to be considered so the meat need to be pulled a bit early. Otherwise, it will overcook while resting. - The teachers need to explain the importance of letting meat rest rather than just briefly mentioning it. Or they can just start with sous vide and reverse sear. It's much easier and almost foolproof.
^^ the seasoning from the steak is wrong, only salt before frying...pepper is a plant and a plant will burn if it is to hot...so the pepper comes after the frying... 🤷
" way " ? ....Just a bit really . I'm sure the timing of the 22 cooks were off , perhaps why the steaks heat continued to cook. They just show how to do it , so why complain Karen .
Drag Queens....Really! The Food Network is losing their minds......Producers, what were you thinking. I wouldn't let my kids watch this season's episodes.
Anne fucks up a lot of things in her recipe demonstrations; the show is more about drama and popcorn entertainment with a thin veneer of cooking. I watched her wax lyrical about how good at medium-rare steak is while serving up a well done burnt one to the contestants during a demonstration. Part of it is the very tight shooting schedule where they can't afford to re-do takes and demonstrations, so if something runs long or mistakes are made which happens, no one is perfect, they just have to roll with it.
gotta say for people who just did their baseline dishes, thats incredibly difficult.
Exactly what I was thinking - there's so many things to go wrong here. No way would I start with seafood or searing a steak for the first dish.
I mean, generally, it's just a lot of slicing & dicing. I find that a lot of the time people in the kitchen confuse "difficulty" with "time consuming," this really isn't hard, it just takes time & has a few components.
That looks deliciously expensive
Because it is
I would want to attend this! lol feels like we can learn lots of stuff
*Really mouth watering!!* 🤤👍😋👍
This show is so awsome an yet funny at times,,,wish yous can load more longer episodes of these,,,👍👍👍👍😁😁😁🌻🌻🌻🍹🍹🍹🍹
I remember learning Chef Ann's method of chopping onions and shallots by Rachel Ray back in her 30 Minute Meals show.
I just bought some Yukon gold potatoes and although I won't use duck fat, I might try this technique.
Good 👍
I can't wait to taste that. Delicious
What the great work for Anne and Cliff! But the worst for cooking by cooks ever!
holy cow this lookds amazing.
12:30 I am only an amateur cook, but even I can easily see this steak is close to medium well. I think that the problem is in the size of steaks they use, so for the next it would probably be useful to cook a thinner one fully in the pan : that way it willl base more in butter and won't dry out 😉
Should have stopped after "amateur."
Should’ve roasted in the cast iron pan. By adding it to a cold sheet pan, you had to have the extra time for the pan to get hot in the oven, that extra time can lead to the over cook
The steak is horribly overcooked.
@@DaebakisAwesome only confirms that you are not far better than these contestants in cooking
@@chebilya they should have had you host this show then. You don't sound like a hack at all.
Marty Cummings learns how to surf and turf!
Nice Dinner
Wow
That looks pretty good 👍 👌 😋
Mmmm like it! 🦇
😍😋
^^ a whole bulb of garlic 😳 does she wanna hunt Dracula 🤔
Chef Anne looks and sounds like she jumped up from sleeping and start filming.
doesn't matter which meat, but put it into aluminium foil when you throw it in the oven and you'll know why to use alu foil 👍
😛🤪❤❤🇵🇰
Drew Conway
Looks delish, that steak is way over cooked for my taste however. Just a few minutes less and it would have been perfect. I’m sure it’s still tasty though
HI
I'm an amateur home cook and I think this is too much for beginners. The recipes should be simplified in the beginning and they should practice one dish at a time. Instead of whole lobster, start with lobster tail. For the NY steak, I would go with sous vide and reverse sear. More beginner friendly and it frees up time in the kitchen for other things. With the cooking method they used, I see potential problems:
- The steaks need to be tempered properly before cooking to ensure even cooking.
- Students should use a meat thermometer to monitor cooking steaks in the oven. Only some experienced chefs can cook by feel. Cooking by time alone in an oven is a big mistake.
- Even when cooking by temperature, carryover cooking needs to be considered so the meat need to be pulled a bit early. Otherwise, it will overcook while resting.
- The teachers need to explain the importance of letting meat rest rather than just briefly mentioning it.
Or they can just start with sous vide and reverse sear. It's much easier and almost foolproof.
^^ the seasoning from the steak is wrong, only salt before frying...pepper is a plant and a plant will burn if it is to hot...so the pepper comes after the frying... 🤷
🤤😋👍👌❣️
The Worst Food!
Then go eat your Tofu.
Fine!
Why does she have to say I have each time?
So sad to cook lobys alive :( they scream in pain
i rather stick a knife in it first.
👍😋😋😋
Noooo the steak is too fatty
I like steak a bit fatty too!
Never !
That steak is WAY overdone. I'd send that back without even tasting it.
" way " ? ....Just a bit really . I'm sure the timing of the 22 cooks were off , perhaps why the steaks heat continued to cook. They just show how to do it , so why complain Karen .
Lol it's not
Tbh theyre not training them to be culinary experts, theyre just teaching them decent cooking.
Kill the lobster before boiling it…
That meat is raw !!! Ewww
This lady should do her hair
Leave her hair alone, her hair is a part of who she is and she is a fabulous chef!
drag queens? wtf has happened to the food network
I know right? Whats next? MARRIAGE EQUALITY? Restroom privileges?!? The audacity.
🤓🖖✌👌👍😎
Why on earth would anyone put a perfectly juicy steak in the oven? Also the steak cannot carmelize w/o sugar.Food crimes lol
The correct term is maillard.
Drag Queens....Really! The Food Network is losing their minds......Producers, what were you thinking. I wouldn't let my kids watch this season's episodes.
your openminded kids would enjoy it more but I guess you are the kind of person who takes the fun out of everything
@@MrAlexman3 she isnt wrong
eww unsubbed.
no need to announce your exit....
Anne fucked up the pulling the lobster claw meat
Anne fucks up a lot of things in her recipe demonstrations; the show is more about drama and popcorn entertainment with a thin veneer of cooking. I watched her wax lyrical about how good at medium-rare steak is while serving up a well done burnt one to the contestants during a demonstration. Part of it is the very tight shooting schedule where they can't afford to re-do takes and demonstrations, so if something runs long or mistakes are made which happens, no one is perfect, they just have to roll with it.
Drew Conway