Prawn & Duck: Michelin Star Chips from NOMA Restaurant ⭐️⭐️⭐️
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- Опубліковано 27 вер 2024
- This week I will try to make cool fine-dining chips from the NOMA cookbook. They call it fossilized prawns, basically, it is chips from duck stock and prawns. I have never done it before so it will be a bit of an adventure for me, so I hope you enjoy it.
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And what is your favorite way of eating prawns guys? 😜
raw with shells?
Heavy metals, micro plastics?
Don’t think so!
Chilli & Garlic or in a Curry 👍🏻
From the bbq/ grill, with lemon, garlic, somenfreah herbs and some good oil. Simple, but very yummie.
Or Asian style with soy sauce, and sweet chili. Or just with salt and pepper with fredh pasta, pistachio, and a roux with tarragon
Aaaaaaannnnddd that's why Michelin restaurants cost so much. He used almost a whole duck to make a few chips, hours and hours of work. This is something special.
Yeah that is why closed probably 🤭
@@ChefMajk you need people who can pay to eat almost an entire duck as a chip :))
They use only the duck stock,thé meat you can use it in différentes recipes 🤫
@@Kev_-_company Yes ofc for sure
Im pretty sure they only use the bones and stuck on meat of chickens and duck to make these chips - not like this video where a lot of meat was wasted to make the stock.
I really liked this video. Super interesting to see what thoughts and ideas you have around an unfamiliar dish, and how you approach it.
you are always awesome chef..
A well reduced glacé de viande.... would probably work with chicken glacé too...nice idea though 👍
Best chef on UA-cam ❤
Also do you have cookbook that i can order?
nope
@@ChefMajk I would absolutely buy one if you made a cookbook.
@@JamesChurchill3 same here, i was looking for chef on UA-cam that can introduce me to fine dining since i don’t have cooking school, I’ve been working in kitchen last 6 years and i have been doing very good ( i am 21 ), but i feel like this guy is very good teacher and goes straight to the point, i hope in future he can publish cookbook for us
I also tried some things out from the new NOMA cookbook but I also have to say that the description of the recipes are sometimes a little bit off
Yes I agree, I did 3 things from there and in all of them I had to adjust a steps and times to get recipe working
Great video! I'm renovating my kitchen, and noticed you had Whirlpool appliances. We are thinking about buying the oven you have and the matching microwave/oven combination. Would you recommend?
Im using Gorenje, so far super happy with the stove. Classical look. Oven is great, really great but uses the fan on too many functions.
I don't really have any preference in terms of brands. I did not pick anything in my kitchen yet
So are you going to make the Reindeer Brain pudding and get back to us? :)
Let's see 🤭
Já ti nevím. Pár tisíc zhlédnutí za řadu let práce. Když se podívám na sledovanost Jdemežráta a třeba roma ze severu (Starej fotr) ... Nebylo by smysluplnější, nestálo by za pokus udělat pár videí i v češtině? Jsi úplně jinde než oni. Méně je někdy více.
Views me ani moc nezajimaji, point je v tom ze mi prichazi klienti z Amerika kteri plati za private coaching 20x to co by dali cesi. V cesku by takové jídla vůbec neocenili, s tím mám bohaté zkušenosti z jinych platforem. Plus kazde male dite umi zaklady eng a kdyby nekdo opravdu chtel tak se divat muze, takže ceska videa urcite ne ;)
PS: views nejsou o jazyku ale o stylu, jdeme zrat a fotr delaji domaci jidla a fast foody, to ma dycky hodne views. O fine dining neni takovy zajem...nikdo na youtube nebo jine platforme kdo uci fine dining nema milionove views.
@@ChefMajk OK, díky za odpověď
I rarely comment on UA-cam but I think this might be my favorite video of yours! LOVE the honest experimentation
Thanks for support ;)
one of the most interesting recipes from the book. Thank you for this. Next maybe the apple dish with black beetle fruit leather! Its quite hard as well!
Seems interesting 👌
For sure :)