Відео

If you do what this guy does it will work… all the explanations and reasoning about science is totally false

Very glad to see that you didn’t throw away all the scraps!

The mushroom definitely came In dehydrated What did you do with that beautiful stock.

Do we know what this does to the nutritional value/accessibility of the meat?

Damn that looks good!

Are those roasted leeks

Xanthan???? Icky!

How much cornstarch with sauce?

I’ve watched this 100x trying to pause the steps😂 bc this looks sooo delicious 🤤I’m definitely going to try to make this !

How long to pass through oil

Great job!

How do you compare it to alla gricia?

even with two ingredients you get shit wrong

Pov: i didnt rinsed the baking soda properly and it tasted chemical

❤❤❤❤❤❤❤ lovely smile 😊😊😊😊😊😊😊😊😊😊😊

Isn’t baking soda basic?

Embarrassing question... But what cut of meat is that?

Your video was incredibly thorough, I really appreciate it. I watched another video on how to do this and it had no measurements provided, no mention of washing the beef, or how long you have to let it sit. That flavor still haunts me.

I guess this is where less bbq got his idea from

Meanwhile everybody think that Les did this first smh

I'm not waistng my oxtail, I'm Ole skool 😂😂😢😢😂😂

Call les my boi yall got some talking too do g

I’m half Cuban my dad kept his mom old recipe for picadillo she fled Cuba in the late 60 to 70’s It’s my favorite recipe it’s literally on a piece of paper that older then me this is pretty similar tho we use white rice cause it’s easier and my dad loved olives and I did not so I would also take them out but this is my favorite meal hands down

Take the watch off why are you wearing that for camera shirts expensive but it's not pleasing to the eye take the watch off

He's not the first to do this give the creator his credit for making this.

Uh oh les bbq done made some too

Yum 😋

Awesome 👍🏼. Love step by step, I subscribed... Wondered how get more tender.. I hope to find out how to use jar black bean garlic sauce for crispy eggplant?

Wow, I just made scrabble this morning. I love it for breakfast with eggs and syrup. Yummy yummy yours looks really good.

You can also highly tenderise beef with pineapple purée or bromelain

THANK YOU

Yo it looks like beef because you washed the tenderising agent off! Leave that shhh on man!

I’m from south Louisiana and we have our own local version of bouillabaisse that is part of our cuisine and is super delicious. It starts by using our local aromatic vegetable blend called the holy trinity and the pope (onion, celery, bell pepper, garlic) as well as Cajun/Creole seasoning, black pepper, tomatoes (and/or tomato products), green onion, bay leaf, lemon, lemon zest, parsley, thyme, white wine and for the fish it’s usually two fish: redfish (red drum) and red snapper and then any of the following seafood is added in any combination or all of them can be added for the ultimate bouillabaisse: gulf shrimp, blue crab crabmeat, small blue crabs called gumbo crabs (cleaned and halved), crawfish (whole or tails) and shucked gulf oysters. Often you may see a vegetable added like potato, sweet potato, mushrooms or black olives. Some families add saffron and some don’t. It’s always served with French bread and rouille.

Meat looks 3 D printed…✨✨✨🏀

nice explanation, very helpful, good job!

We use buttermilk here in India. Softens tye crap out of that breast meat.

Baking soda is so 2004. Papain buddy! PAPAIN!! 😂😂🤪🤪❤❤❤

I can't explain but it sounds like he's rapping the recipe

Yes, tender, but flavorless.

Damn dude

Can I add flour to make thicker?

Honey in picadillo?

I've watched some videos where the baking soda is not rinsed off, it gives a horrible taste if its not rinsed off properly, you did it the right way. Nice recipe! I'll give it a go for sure. Thank you!❤❤❤

Don't rinsed that hard man you'll get tasteless meat

Near the end you say cook it in water or oil ... How does it turn out cooking in water? I want to save calories on the oil. But id imagine the texture would be very different?

The problem is the beef does not have the texture, and taste of beef. this technique is garbage.

Been doing this for awhile, especially with cheaper cuts, and it is FANTASTIC!

Naaaah man no lemongrass that's for asian food

I’m glad to have been somewhat early to the party. You’re going to a million subs fast!! Wonderful content

Made some Philly cheese steak sandwiches with this method … pretty good