Hey Chefsteps! I enjoy all your videos and watch them all the time. I was just wondering if you've ever thought about making a video regarding plating. I love the way you make your dishes simple but elegant. You use many styles, composition, and techniques. Thanks again. Keep up the great work!
Why so many people hated on this video? I love what they were trying to show to us! Chefsteps shares great way to cook and plating like what professional cooks do in the restaurants. If you think this is so unnecessarily, just google sth like "10mins dinner" or grab a food magazine in the market.
Basically, smaller portions, drizzle here and there, and stack the pieces of the dish on top of each other. Garnish is optional. Didn't really need a video on it when its kind of clear when you visit a restaurant. I would have preferred to hear Grant talk like Harry from Kingsman explaining how it works, what works well with what, the kind of plate to serve on, how to present the dish, how to insure the consumer knows that everything is edible instead of leaving the garnish out, and maybe teach us why smaller portions are used when plating in high end restaurants.
Hey ChefSteps! I went to your website where you told us the knives you guys use and I was wondering, regardless of price, what knife do you feel is the best. I know all of them are good and I can't go wrong but just want to make sure I get the best knife I can! Thanks
short answer: a sharp knife is the best. There is no 'best knife'. All knives have their purposes, but in general, a good sharp Chef's Knife is good enough for most of the work you do in a kitchen. For me there's the holy trinity: a small Paring Knife, a big Chef's Knife and a Filleting Knife. I can do about 95% of my work with those three. The other 5% is a bread knife :D There's a whole lot of others that are better suited for particular tasks, but a skilled chef will only need these three. If you are not a professional cook and use knives only at home, I don't advice buying those super expensive ones. They will look nice, but you will not use their potential and waste money. Just get a good sharp one and watch your fingers ;)
nercoG just to add on, learn how to sharpen your knife... learning about your knife and the style you cut is just as important as the knife you use daily.
Absolutely love your presentation of all your food and your ability to transfer knowledge and ideas. Can't wait to watch all your videos. I think it's a great way to learn cooking. Having trawled UA-cam for high quality cooking instruction, this is a cut above the rest. What do we get for Premium?
Years ago I had a line cook who had a lazy eye and for the life of him could not center a damn plate. little did I know he was on to something...something big.
i mean visually it looks good but... why such a big bowl for a pretty much flat dish o.0 even when you plated it differently the plate just stood out soo much o.0
Su vide at 104 degrees Fahrenheit, I presume? I use Celsius, so I have no idea what that means, but I guess that since it's really low heat it's just enough to render some of the fat and cook the meat ever so slightly, making it really tender
Am I supposed to hunt for flavors in my mouth? Because all I can think of is people goin...mmm..".I am getting a little bit of this..and a hint of that."......well because there is only LITTLE BIT of it!
whostolemypants Wow, overreact much? There's no need to be rude. High end doesn't have to mean inaccessible. I love the Chef Steps videos because they're visually appealing and very clean, but this one seems a bit much. Excuse me for daring to voice dissent.
It really doesn't seem to be _that_ bad in terms of salt. It also is a rather coarse sea (probably) salt added, so it isn't like they are caking it heavily in salt (and it also likely adds other flavor/texture components).
Eh, they really never cover the dish in olive oil - the most they do is cover the puree in one of the platings - most of the time the oil is placed around the sauce/puree to act as something you can integrate when getting a bite of the dish.
chris thurston This isn't merely being thrown on the plate for looks though, from how I see it - it allows the person eating to control how much olive oil (and other sauces) they get with each bite.
Personally, I don't like the background style choices for this video. It makes it seem like you're trying too hard. I'd rather see a modernized kitchen setup like you normally use in your videos rather than over produced backgrounds and camera angles.
@made md - point of fine dining when you could get a $1 cheeseburger is kinda like the point of going to a concert or gallery when you could just turn on the radio or open up google images, or the point of driving a luxury or sports car when a second hand honda hatchback will get you from A to B just fine. It's not 'necessary' and it doesn't service anything that the other doesn't suffice, but you enjoy it a shitload more. You benefit from experiencing something about as well as it could be experienced. Things become a joy to experience when done well is the point of fine dining. Or even casual dining. For an extreme comparison if it's a choice between eating a bowl of perfectly crisp and fluffy roast potatoes at a comfortable seat and table, or chowing down on a slurry of oil, water, salt and potato flour on a chair in an alleyway, though the nutritional content is similar and they serve the same function of biomechanical utlility, the difference is clear. Fine dining when done well, is just the other extreme end of this spectrum.
Made md Fine dining isn't for everyone. Just like some people like to buy shoes from Marshalls vs those who buy it from high end retailers. Though it's more often due to affordability rather than personal preference. I'm certain fine dining, at least for you, falls in the former and not the latter.
Hey Chefsteps! I enjoy all your videos and watch them all the time. I was just wondering if you've ever thought about making a video regarding plating. I love the way you make your dishes simple but elegant. You use many styles, composition, and techniques. Thanks again. Keep up the great work!
Lee Herrera We have thought about it and hope to make one in the future. Thanks for your support Lee!
+ChefSteps When is it coming up :)
+Lee Herrera isn't this a video about plating?
Why so many people hated on this video? I love what they were trying to show to us! Chefsteps shares great way to cook and plating like what professional cooks do in the restaurants. If you think this is so unnecessarily, just google sth like "10mins dinner" or grab a food magazine in the market.
Basically, smaller portions, drizzle here and there, and stack the pieces of the dish on top of each other. Garnish is optional. Didn't really need a video on it when its kind of clear when you visit a restaurant. I would have preferred to hear Grant talk like Harry from Kingsman explaining how it works, what works well with what, the kind of plate to serve on, how to present the dish, how to insure the consumer knows that everything is edible instead of leaving the garnish out, and maybe teach us why smaller portions are used when plating in high end restaurants.
This is the fifth most obnoxious thing I've ever said but (for some reason) I really like the use of negative space, in the first plating.
Whats the first?
Renard LeBlanc hey it’s been 6 years but what’s the first most obnoxious thing u have said
I must know please.
I will settle for the fourth.
or the third!
This is art.
Wow, love the plating, especially the colors :) Plating #2's probably my favorite...it has a somewhat 'spring' feel to it!
Canapé plating was gorgeous!
I don't really like fine dining but why does this still look so good!
No he visto nada más hermoso que esto.. es lo más genial!!!
Where do you guys get your plates? They look beautiful !
I know that black slate plate is about 80 dollars from Ming Wo. We use that in our restaurant. A server broke one and got a earful from the GM.
That was achingly beautiful.
Very well done! Thanks
Hey ChefSteps! I went to your website where you told us the knives you guys use and I was wondering, regardless of price, what knife do you feel is the best. I know all of them are good and I can't go wrong but just want to make sure I get the best knife I can! Thanks
short answer: a sharp knife is the best.
There is no 'best knife'. All knives have their purposes, but in general, a good sharp Chef's Knife is good enough for most of the work you do in a kitchen. For me there's the holy trinity: a small Paring Knife, a big Chef's Knife and a Filleting Knife. I can do about 95% of my work with those three. The other 5% is a bread knife :D There's a whole lot of others that are better suited for particular tasks, but a skilled chef will only need these three.
If you are not a professional cook and use knives only at home, I don't advice buying those super expensive ones. They will look nice, but you will not use their potential and waste money. Just get a good sharp one and watch your fingers ;)
nercoG just to add on, learn how to sharpen your knife... learning about your knife and the style you cut is just as important as the knife you use daily.
Absolutely love your presentation of all your food and your ability to transfer knowledge and ideas. Can't wait to watch all your videos. I think it's a great way to learn cooking. Having trawled UA-cam for high quality cooking instruction, this is a cut above the rest. What do we get for Premium?
Awesome Chef.. Nice plating ideas
jamie oliveoil
Thanks a lot, ChefSteps. Now I'm hungry and it is ALL YOUR FAULT.
That looks soooooo good mmmm...
great plating ideas!
Fabulous! Love it all:)
After finish this, i can carry on to cook my comfort food
Mesmerizing
This is just a beautiful video
Years ago I had a line cook who had a lazy eye and for the life of him could not center a damn plate. little did I know he was on to something...something big.
where can i get these beautiful plates?
HA HA HA HOOOOOOO,,HAAAAA.HAAAAAAA HA
last plating ftw.
Very nice
What's going on with the grid at 2:42? Am I missing something?
Plating method.
Oh... okay. Thanks.
How do you guys keep your bench clean even with the chance of having bacteria growing in the tiny cuts? Do you just use super strong cleaning spray?
Are these hour de vours?
What kind of knife is that??
stupid question but the salmon is cooked sou vide until 104?
+hong lee Yes!
Great. But I think you did use little bit much oil. Salmon oil puree oil olive oil..
Anyway I want to do that too and eat them. Good job!
What is the Name of that gorgeous knife ?
It’s a very well-loved Misono UX10 Chef's Knife -Gyuto with a Granton Edge: www.epicedge.com/shopexd.asp?id=86725
красивенькооооо....
Good day! ☼ ((✾◕‿◕✾)) Супер!☼ ★★★★★
What name of micro green you use? 🥹🌱
that'll be $30 thank you!
next time u could use a smaller plate!
But than it won't look as pretty
I dont think i would like it's taste. But it is beautiful.
enough space for chips
Can you guys make honeycomb candy please?
4th service was best.. for me :]
Jaroslav Chmela LOL actually one serve and you'll be full. I had it and the taste was really rich and filling.
No one is gonna talk about bg sound 😂😂 i feel a bit scary
Same
what is the oil?
Very nice, now do 250 in 20 minutes.
Why?
gp vs Because as a chef that's what I do on a regular basis.
Anthraxicus Quality over quantity any day. If your food is amazing people won't mind waiting for it. ;)
Well that is one of the advantages of sous vide, you can do a lot at a high level of consistency
YouthTheBand Therefore a demonstration to put the "proof in the pudding" is not out of order. My request stands. :)
when i saw the first plate i thought "...where's the rest of the food"
I appreciate negative space, but in that case, it was just too much. The second plating was much better in contrast.
i Reallly Really Imean Reallly Love The Knife That U R Using i Would Be So Happy If U Give Me One Plisss!
How many calories in this dish please ?
how to use a quarter of a plate xD
+Galen Mok (Solarknight) Just when I thought we left the whole horror vacui thing behind...
Galen Mok I thought so too!
Step 1, buy small flowers
Done.
If it is only about plating and feeding eyes, good joob. For favor, sorry Im good.
The emptiness...
Broken link to the recipe.
why 4 just make 1 cut the video in half
Annoying music, I would rather hear the guy talk about what he is plating.
i mean visually it looks good but... why such a big bowl for a pretty much flat dish o.0 even when you plated it differently the plate just stood out soo much o.0
Oh oh I see, I can make Hawaii poke now for my Asian taste.. Look yummy. Thanks for the videos.
1st perfect, 2nd too much olive oil, 3rd too much watercress puree
Chefsteps forgot one little detail: to cook the salmon
Su vide at 104 degrees Fahrenheit, I presume? I use Celsius, so I have no idea what that means, but I guess that since it's really low heat it's just enough to render some of the fat and cook the meat ever so slightly, making it really tender
Am I supposed to hunt for flavors in my mouth? Because all I can think of is people goin...mmm..".I am getting a little bit of this..and a hint of that."......well because there is only LITTLE BIT of it!
This was obscene 👨🏻🍳
that’s quite a bit of sauce for a salmon dish
This is so unnecessarily pretentious.
They're professional chefs cooking high-end food. Shut the fuck up.
whostolemypants Wow, overreact much? There's no need to be rude. High end doesn't have to mean inaccessible. I love the Chef Steps videos because they're visually appealing and very clean, but this one seems a bit much. Excuse me for daring to voice dissent.
Saranya Misra
There seems to be a loyalist following that gets rather butthurt when anyone offers constructive criticism.
Captain Crunk You have an interesting concept of constructive criticism.
You can do all of this at home you have been shown the steps! Inaccessible?
Not appealing, too dark pesto on a dark plate...
The fish has been brined,meaning its already seasoned by the process.Why do they still put that much salt on it?
It really doesn't seem to be _that_ bad in terms of salt. It also is a rather coarse sea (probably) salt added, so it isn't like they are caking it heavily in salt (and it also likely adds other flavor/texture components).
Finishing salts are often added to food that's already been seasoned to excite the palette and add texture.
we can never truly understand unless we taste the dish.
In the words of nerd³... COVER IT IN OLIVE OIL REMOVING ALL FLAVOUR AND TEXTURE
Eh, they really never cover the dish in olive oil - the most they do is cover the puree in one of the platings - most of the time the oil is placed around the sauce/puree to act as something you can integrate when getting a bite of the dish.
You realise the flavour, Of a good quality olive oil adds alot to many dishes, its not just something to throw on the plate for looks
chris thurston
This isn't merely being thrown on the plate for looks though, from how I see it - it allows the person eating to control how much olive oil (and other sauces) they get with each bite.
NERDCUBED SQUAD
Personally, I don't like the background style choices for this video. It makes it seem like you're trying too hard. I'd rather see a modernized kitchen setup like you normally use in your videos rather than over produced backgrounds and camera angles.
Hipster food
Whats the point of fine dining? I don't get it. Give me a $1 cheeseburger
@made md - point of fine dining when you could get a $1 cheeseburger is kinda like the point of going to a concert or gallery when you could just turn on the radio or open up google images, or the point of driving a luxury or sports car when a second hand honda hatchback will get you from A to B just fine.
It's not 'necessary' and it doesn't service anything that the other doesn't suffice, but you enjoy it a shitload more.
You benefit from experiencing something about as well as it could be experienced.
Things become a joy to experience when done well is the point of fine dining. Or even casual dining.
For an extreme comparison if it's a choice between eating a bowl of perfectly crisp and fluffy roast potatoes at a comfortable seat and table, or chowing down on a slurry of oil, water, salt and potato flour on a chair in an alleyway, though the nutritional content is similar and they serve the same function of biomechanical utlility, the difference is clear. Fine dining when done well, is just the other extreme end of this spectrum.
Made md Fine dining isn't for everyone. Just like some people like to buy shoes from Marshalls vs those who buy it from high end retailers. Though it's more often due to affordability rather than personal preference. I'm certain fine dining, at least for you, falls in the former and not the latter.
Indians: 🤢🤢these guys are eating RAW fish
have you ever heard of sushi?
If it aint wild pacific salmon I feed it to my cats.
The first one had very poor use of negative space.