This recipe was adapted from the written version visible on screen in the season finale - the only addition was white wine to the braise, since chef's only feedback was that the dish needed acid.
The Bear was such an amazing show and really left me feeling properly represented being in the restaurant industry. I tell people that episode 7 is a work of art and the best depiction of being in the weeds there is.
I watched one episode of the Bear and couldnt finish it. Not because it was bad (far from it) but reminded me of my time working in a line kitchen for a short period of time and couldnt hack it. Mad respect to commercial chefs, they really are a completely different breed. Made me realize I work better in my own kitchen rather than in the food industry.
Never beat yourself up about it. You tried. Better than most. I did it for the best part of a decade and now do private events only. The bear makes me want to do it again but I don’t want to work for anyone else doing it. The Michelin game isn’t easy and you have to love the job more than anything else. I used to say it’s a job of passion, it’s not, it’s a religion to food.
There is a YT video of Heston Blumenthal giving an interview; he claims in it that he cannot bring himself to watch The Bear. He said it would be a monstrous stress trigger for him.
One note regarding the sauce reduction: boiling the liquid actually destroys that gelatin that was so beautifully extracted. Gelatin denatures above 180 degrees and quite rapidly at a boil, so a gentle simmer in as wide a pan as possible is the best route to maintain that mouthfeel, which is why I have a lamb sauce recipe at work that requires a 22 hour reduction at a bare simmer! (It's a large batch...) Otherwise, a beautiful recipe and a wonderful video.
So when making a demi glace you want to simmer instead of boil? I was taught that once the bones were removed from the veal stock you could boil the reduction without any loss in quality. From what I could tell it never had any effect on the gelatin, but I could have been taught wrong.
When making Chinese congee, some recipes call for a boiled stock, I believe, resulting in a rather cloudy liquid when assembling the dish. Is that a result of the gelatin having been denatured? The cloudiness, I mean.
Andy, these shorter episodes have been truly fantastic. I'm sure they’re easier to produce on your end, but the nostalgia of quite literally 'simpler days' on your channel present here is amazing. This is so tight and well produced. Please, don't stop!
lol why do I keep seeing this comment? 90% of his videos are about the same length as this one. Most videos over 10 minutes are not binging with babish videos, they're instructional videos like basics, Kendalls, and Lopez videos. Babish videos never changed, maybe you missed the part where they changed this channel's name to BCU?
@@Leto_0 Maybe the length is an illusion, but I do feel the videos have been simpler and stripped back recently the recent Seinfeld episode is when I noticed). For a while they were very *tangential*, and more personality led than recipe led--which is fine, but I prefer it in my Botched over my Binging. Whatever the case may be, he's been doing something recently that I really enjoy!
Finally, an OG-style Babish video. Based on a cooking centric media (The Bear), calm presentation and small jokes sprinkled in. First video I've watched till completion in months, heck years maybe. Keep doing you, but I do miss these kind of videos.
I love this video. I love everything Andrew is doing with his platform to grow his business to give others opportunities, but these classic style Babish videos are always gold. I'm still hoping at the next million subscribers, Andrew spoils us with Reece's Thanksgiving monkfish meal from Malcolm in the Middle.
Babby gotta call you out: Sydney’s risotto is an étouffée base of shellfish, not veal; you can see her making shrimp shell stock for the rice, even if the braise for the beef is cola
The Bear has to be the most accurate showing of the precision and anxieties of working in the restaurant industry. As someone who spent a decade in the back of the house it gave me serious ptsd.
I binged it all in one day while I was moving out of my dorm for culinary school with my roommates, it definitely hit and I'm so excited for season two
I just recently started to watch this show and enjoying it so far. Actually after finishing the 6th episode I wanted to check if you've done anything from the show yet and you certainly didn't disappoint. I love that you picked this dish in particular, it shows just how much work is sometimes required to create a special meal.
Maybe on any day in November, you (or Alvin) make a banquet of food: The Fairly Oddparents- Cupid's Scavenger Hunt Breakfast Buffet Garfield and Friends- Grandma Arbuckle's Thanksgiving Foods Pokemon- Honey Banquet from, "Danger Sweet as Honey", episode etc.
I manage two kitchens in the same town, this show was recommended to me and it was amazing how they were able to make the audience feel the stress of a working kitchen. Beautiful work to capture the food Babish!
If you're looking for something gross to make on Halloween: Krabby Patty with toenail clippings and nose hair Daffy's Powdered Sugar Casserole Breakfast Or Mikey's Pizza from TMNT episode, "Pizza Face"
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
Nice to see Binging back on Tuesdays. I miss the regular schedule. I understand you need rest like anyone andrew and appreciate all you do to entertain!
If you ever want to do another video on drinks, 30 Rock has some great ideas! There’s the Nancy Drew/Hardy Boy, Liz’s Funky Juice, Cooter Burger’s Old Spanish…
What if you made a note that on early Halloween, you make something so gross and unhealthy that it's too scary to eat: Regular Show- Rig Juice Scooby-Doo Mystery Incorporated- Clam-entine Crystal (from Where Walks Aphrodite episode) Steven Universe- Literally All Toppings Pizza Green Eggs and Ham cartoon- The Ham-Egg-Edon The Simpsons- Krusty's Munchy Mouthfuls (Highway to Well episode) etc.
Maybe for Thanksgiving, you could make either one of these banquets: Coraline- Other Mother's Dinner Shrek 2- Royal Dinner (optional to reenact the argument)
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
Yes. That would be a great April fools episode. Just a great episode in general. epically cause he could make home made gunny bears and home made fruit roll ups.
You should totally make the TO THE MAX sandwich from Wizards of Waverly place. At the beginning of the episode it says three of the ingredients being mashed potatoes, chicken stripes and peanut butter. But as the episode plays max mentions ham, bologna, Yogurt and gravy. While his dad mentions how Max complained there was TOO MUCH cheese on one and not enough BBQ sauce on another. Then when the guys who are trying it mention they feel like they ate it before mom mentions there's popcorn on it, and lastly you can see the lettuce on it
Yes, Chef! I've been waiting for this!!!❤️🐻 I'm wondering -- the restaurant reviewer in the show referred to "an unexpected ribbon of brine" in the dish. What do you suppose that is? Whatever it is, this looks tremendous, Chef.
Could we substitute the veal stock for regular beef stock or would that have too significant an impact on the rest of the flavor? Veal has always seemed a bit... unnecessarily cruel for my taste.
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
I work in a kitchen at a movie theater. While it isn’t the same as working at a busy restaurant, it still gets hectic. There have been a few times where I lost my cool. But what makes the experience better is the camaraderie that I gain from the experience.
I have never heard of “The Bear” until this moment. It sounds interesting. I will have to check it out! Thanks Andy! Maybe sometime you can make all those almond butters that Luther ate in Season 3 of Umbrella Academy. Also, for a Halloween episode you can make the Sangulio Dolce (I spelled that wrong) from Hannibal.
I watched this episode when it came out, but hadn't seen any of The Bear at the time. I binged the first season today and was sure you'd made something, so I came and looked again, and was not disappointed 🙂 I was also thinking, while watching The Bear, that when he said it needed acid, wine would probably do it, but didn't remember, again, that you'd done this episode. So, yay me? lol
Ideas for future vids: Sunday gravy in The Godfather The tennis racket pasta in The Apartment French toast in Kramer vs. Kramer Fancy delivery in Mrs. Doubtfire Hydrated Pizza in Back to the Future II Eye ball soup in Indiana Jones and the Temple of Doom
If the gas and electricity prices haven't gone up so much, I'd have tried making this dish for sure. When the broth was reduced by around 90%, I was actively drooling! Can't imagine how that must have tasted.
I personally serve braised sirloin in coke at my restaurant, it makes such a beautiful sweet, but not overwhelmingly sweet glaze to the dish. Definitely need to sear in garlic, pepper, and the marinade. It taste similar to very tender beef jerky. As for the Bear, it induces so much anxiety and soon to be gained ptsd in its near accuracy to running a place. I've binged it four times...
This recipe was adapted from the written version visible on screen in the season finale - the only addition was white wine to the braise, since chef's only feedback was that the dish needed acid.
1:13 what could have possibly prompted you to say it like that sir
2nd
Be careful with acid, Andy. Don't wanna end up leg disabled
*Would you kindly to do any camping dishes from the anime series "Yuru Camp/Laid Back Camp"? Thank you kindly*
I wish you would show the clip where this happens. I like to see more of the show talking about the dish and then you make it.
The Bear is a phenomenal show, episode 7 was one of the most stressful things I've seen.
And shot in a single take. 😮
episode 7 is the most accurate depiction of the anxiety that smothers everyone on a "bad day" in a kitchen
Best episode of the series so far
@@guggie woooaaah how did I miss that?? I'm obsessed with one shots and continous shots but I gotta go back and check that out
remember that next time your food is a little slow coming out!
We use Coka Cola in Korean short-rib recipes all the time. Makes a huge difference in tenderizing the meat!
please give me coke
@@seongjaeoh8742 nah you wrong for that 😭😭😭
@@seongjaeoh8742 NO
in the philippines, we usually use sprite when making braised pork.
Yeah! My mom uses coke in her bulgolgi, it's how she's made it since I can remember
The Bear was such an amazing show and really left me feeling properly represented being in the restaurant industry. I tell people that episode 7 is a work of art and the best depiction of being in the weeds there is.
🙄🙄🙄
@@tonysamosa1717 tf is wrong bruh
@@nonsensenoah8301 pRoPeRly rEprEsEnTeD
Snob
People really hating on you just for saying that you appreciate your profession being accurately depicted in TV smh
Matty is such a treasure. He shines in that show.
a
He's got so much hearth 😆
@@IjeomaThePlantMamagot a great vibe too
I watched one episode of the Bear and couldnt finish it. Not because it was bad (far from it) but reminded me of my time working in a line kitchen for a short period of time and couldnt hack it. Mad respect to commercial chefs, they really are a completely different breed. Made me realize I work better in my own kitchen rather than in the food industry.
Never beat yourself up about it. You tried. Better than most. I did it for the best part of a decade and now do private events only. The bear makes me want to do it again but I don’t want to work for anyone else doing it. The Michelin game isn’t easy and you have to love the job more than anything else. I used to say it’s a job of passion, it’s not, it’s a religion to food.
There is a YT video of Heston Blumenthal giving an interview; he claims in it that he cannot bring himself to watch The Bear. He said it would be a monstrous stress trigger for him.
One note regarding the sauce reduction: boiling the liquid actually destroys that gelatin that was so beautifully extracted. Gelatin denatures above 180 degrees and quite rapidly at a boil, so a gentle simmer in as wide a pan as possible is the best route to maintain that mouthfeel, which is why I have a lamb sauce recipe at work that requires a 22 hour reduction at a bare simmer! (It's a large batch...) Otherwise, a beautiful recipe and a wonderful video.
I never knew this, thank you for sharing!!
Really useful info, thanks!
So when making a demi glace you want to simmer instead of boil? I was taught that once the bones were removed from the veal stock you could boil the reduction without any loss in quality. From what I could tell it never had any effect on the gelatin, but I could have been taught wrong.
When making Chinese congee, some recipes call for a boiled stock, I believe, resulting in a rather cloudy liquid when assembling the dish. Is that a result of the gelatin having been denatured? The cloudiness, I mean.
@@skalle1448 emulsified stock at a rolling boil.
I think we need a Babish cameo in The Bear. I say either as a disgruntled customer or pompous food critic, then an argument with Matty himself.
this needs to happen
What do you mean - Oliver Platt - the original Babish is already in the Bear 😉
No we don’t
@@doricmin You seem fun at parties
i can only imagine the excitement that Babish had at the prospect of a cooking show that got popular
Andy, these shorter episodes have been truly fantastic. I'm sure they’re easier to produce on your end, but the nostalgia of quite literally 'simpler days' on your channel present here is amazing. This is so tight and well produced.
Please, don't stop!
Agreed!
lol why do I keep seeing this comment? 90% of his videos are about the same length as this one.
Most videos over 10 minutes are not binging with babish videos, they're instructional videos like basics, Kendalls, and Lopez videos.
Babish videos never changed, maybe you missed the part where they changed this channel's name to BCU?
@@Leto_0 Maybe the length is an illusion, but I do feel the videos have been simpler and stripped back recently the recent Seinfeld episode is when I noticed). For a while they were very *tangential*, and more personality led than recipe led--which is fine, but I prefer it in my Botched over my Binging.
Whatever the case may be, he's been doing something recently that I really enjoy!
The Bear was absolutely incredible. Glad you featured it here.
Short ribs are absolutely incredible and now I’m craving this dish lol
Was hoping this would be made. The Bear was a fantastic show.
Best food show I've ever seen.
nice profile pic, brother
@@DocRelish Right back at you, brother!
Seeing all the effort that went into making this, the scene where Carmy compliments Sydney on her work feels even more impactful.
Finally, an OG-style Babish video. Based on a cooking centric media (The Bear), calm presentation and small jokes sprinkled in. First video I've watched till completion in months, heck years maybe. Keep doing you, but I do miss these kind of videos.
Fr I can't do the whole culinary universe malarkey
@@albertw38 What is he supposed to do? There's extremely few food-centric fictional television shows.
I love this video. I love everything Andrew is doing with his platform to grow his business to give others opportunities, but these classic style Babish videos are always gold. I'm still hoping at the next million subscribers, Andrew spoils us with Reece's Thanksgiving monkfish meal from Malcolm in the Middle.
This has old Babish vibes… right down the the music and length of the video.. Amazing!
4:39 should have used a brush to keep the sides of the pan clean, that sticky stuff is GOLD
+1
A lotta work to leave so much flavour behind
YESSSS FINALLY, I've been waiting so long for a "The Bear" inspired dish
That timelapse of the stock heating to a boil 🤩
RIGHT?
Babish gave me the motivation to become a chef, thanks for that Babi
Congratulations chef, I hope you have a long and exciting career!
No don't do it!!!
babish really helped reignite my passion for cooking too!
Ngakak 😂😂
Babby gotta call you out: Sydney’s risotto is an étouffée base of shellfish, not veal; you can see her making shrimp shell stock for the rice, even if the braise for the beef is cola
The Bear has to be the most accurate showing of the precision and anxieties of working in the restaurant industry. As someone who spent a decade in the back of the house it gave me serious ptsd.
Love this!
Would love to see every dish featured in The Bear.
Didn’t expect this to be the first dish you’d make from The Bear, but I’m thrilled you are recognizing this awesome show
The Bear was absolutely incredible. Glad you featured it here.. The Bear was a great show,I hope we get another season.
I binged the entirety of The Bear in one day. Such a phenomenal show!
I binged it all in one day while I was moving out of my dorm for culinary school with my roommates, it definitely hit and I'm so excited for season two
This show was absolutely top notch. Ive never seen a movie represent the hectic, chaotic, rutheless enviornment that is the line.
I just recently started to watch this show and enjoying it so far. Actually after finishing the 6th episode I wanted to check if you've done anything from the show yet and you certainly didn't disappoint. I love that you picked this dish in particular, it shows just how much work is sometimes required to create a special meal.
Maybe on any day in November, you (or Alvin) make a banquet of food:
The Fairly Oddparents- Cupid's Scavenger Hunt Breakfast Buffet
Garfield and Friends- Grandma Arbuckle's Thanksgiving Foods
Pokemon- Honey Banquet from, "Danger Sweet as Honey", episode
etc.
‘The Bear’ is such strong storytelling - I love it when the work evident in the fiction inspires you to work harder
i have never been so jealous of babish as when he took his first bite
I love how consistently indecisive Andrew is when it comes to Bay leaves😂
Who is Andrew
@@usernotfound904 him?
@@usernotfound904 Babish.
They are very useless, so I’m with him on that.
Surely there needs to be a full episode of recipes from this show! Please
I always love these non sausage episodes
I manage two kitchens in the same town, this show was recommended to me and it was amazing how they were able to make the audience feel the stress of a working kitchen. Beautiful work to capture the food Babish!
Hope you do a little series of all the recipes from The Bear!
A cookout episode with the Chicago dogs and homemade ectocooler would be awesome!
he needs to make the spaghetti
Maybe not a show accurate Ecto Cooler though…
@@emo6577 As long as the ectocooler is 100% show accurate amirite
Matty Matheson doeslike 4 of them w/ one of the show’s creators
If you're looking for something gross to make on Halloween:
Krabby Patty with toenail clippings and nose hair
Daffy's Powdered Sugar Casserole Breakfast
Or Mikey's Pizza from TMNT episode, "Pizza Face"
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
Nice to see Binging back on Tuesdays. I miss the regular schedule. I understand you need rest like anyone andrew and appreciate all you do to entertain!
The Bear has been my best discovery of 2022 and I recommend it to basically everyone. So when I saw this I HAD to watch.
The Bear is such a great show and deserves more recognition. I think the cola dish is a honour for Grant Achatz
This is probably the first I’m hearing about The Bear, but it’s cool to hear great things about the show from the comments.
If you ever want to do another video on drinks, 30 Rock has some great ideas! There’s the Nancy Drew/Hardy Boy, Liz’s Funky Juice, Cooter Burger’s Old Spanish…
Frank’s window Sun tea
Short ribs are absolutely incredible and now I’m craving this dish lol. Love this!Would love to see every dish featured in The Bear..
What if you made a note that on early Halloween, you make something so gross and unhealthy that it's too scary to eat:
Regular Show- Rig Juice
Scooby-Doo Mystery Incorporated- Clam-entine Crystal (from Where Walks Aphrodite episode)
Steven Universe- Literally All Toppings Pizza
Green Eggs and Ham cartoon- The Ham-Egg-Edon
The Simpsons- Krusty's Munchy Mouthfuls (Highway to Well episode)
etc.
The Bear was a great show,I hope we get another season
One of the higher ups at hulus said its one of their best recieved shows to date so I'd be surprised if no sequel
Supposedly it's already in works last I heard
season 2 was confirmed a few months ago
Maybe for Thanksgiving, you could make either one of these banquets:
Coraline- Other Mother's Dinner
Shrek 2- Royal Dinner (optional to reenact the argument)
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
"Bring to a BEAR simmer."
-Binging With Babish, 2022
Loved this show! Was hoping he'd do the ecto cooler as well, but maybe next time
"Large carrots" was an understatement jesus christ. Those are county fair winning carrots
How about making Nona's Lunch from Sam and Cat episode, "Gettin Wiggy"?
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
It’s braising in the oven right now, and I can’t wait to try it!
How did you do?
This was a truly classic babish episode
I only learned today that most of this episode is a single take, single shot. The show really is mind blowing.
Please do Jake’s gummy breakfast burrito from Brooklyn Nine Nine!
Yes. That would be a great April fools episode. Just a great episode in general. epically cause he could make home made gunny bears and home made fruit roll ups.
Cooking meat with cola has been something my family did since forever. I’m so happy to see it
You should totally make the TO THE MAX sandwich from Wizards of Waverly place. At the beginning of the episode it says three of the ingredients being mashed potatoes, chicken stripes and peanut butter. But as the episode plays max mentions ham, bologna, Yogurt and gravy. While his dad mentions how Max complained there was TOO MUCH cheese on one and not enough BBQ sauce on another. Then when the guys who are trying it mention they feel like they ate it before mom mentions there's popcorn on it, and lastly you can see the lettuce on it
2:49 the anxiety I felt watching him carry that heavy container of 12-hour veal stock using only the edges of his palms…
Finally, been waiting for this one. The Bear is such an incredible show
After watching season 2 and learning why Sydney found Carmy to learn from him. That little smile after he says, “It’s tremendous Chef!” hits so hard.
Yes, Chef! I've been waiting for this!!!❤️🐻
I'm wondering -- the restaurant reviewer in the show referred to "an unexpected ribbon of brine" in the dish. What do you suppose that is?
Whatever it is, this looks tremendous, Chef.
4:33 ContraPoints would be happy to know that someone is finally talking about the ‘mouthfeel’. 🥰
Could we substitute the veal stock for regular beef stock or would that have too significant an impact on the rest of the flavor? Veal has always seemed a bit... unnecessarily cruel for my taste.
5:14
"Tell me when to stop, okay?"
"Okay."
"Stop."
What if you make a note to bake the Halloween Cake from OK KO Let's Be Heroes episode, "Monster Party"
Waheed Abdulla, Silver Slasher, Corviknight Pokemon, Nebraska Storm, and Sassy Cat are all the same person on multiple accounts that literally have recipes ready in advance to upload and like their own comments on specifically videos staring babish and only babish.
I've made this twice, and when I say it's one of my favorite dishes ever....thats not hyperbole
Same
Great job chef! I make short ribs once or twice a year, I’ll be adding a cola to my next iteration. 🤤
I work in a kitchen at a movie theater. While it isn’t the same as working at a busy restaurant, it still gets hectic. There have been a few times where I lost my cool. But what makes the experience better is the camaraderie that I gain from the experience.
I have never heard of “The Bear” until this moment. It sounds interesting. I will have to check it out! Thanks Andy!
Maybe sometime you can make all those almond butters that Luther ate in Season 3 of Umbrella Academy.
Also, for a Halloween episode you can make the Sangulio Dolce (I spelled that wrong) from Hannibal.
just as a note for anyone pouring stock, removing as many solids as you can will save you a lot of stress and frustration in the long run
Skip ad 0:27
I watched this episode when it came out, but hadn't seen any of The Bear at the time. I binged the first season today and was sure you'd made something, so I came and looked again, and was not disappointed 🙂
I was also thinking, while watching The Bear, that when he said it needed acid, wine would probably do it, but didn't remember, again, that you'd done this episode. So, yay me? lol
Please do Andy’s Mouth Surprise (Skittle Sandwich) from Parks & Rec! The actual recipe is so simple, but I’d love to see a fancy Babish version.
Made this at the weekend for 12 people - I pretty much cooked from 7am - 14pm. Incredible though.
It needs acid, Chef
I don’t know if that a reference to the bear but the dry white wine would be the acid component
One of my grandmothers described the state of simmer for making perfect stock as: "It should smile and giggle, but never laugh."
Great video Babish!! Always just what I need to make my day brighter!!!!
Oh man. That little time lapse shot of the gelatinous stock melting down and reducing was pure 😙👌
Am so cool!!!
I watch that show from start to finish at least five times it reminds me of my previous job working at a deli
I love that show
Nobody:
Absolutely nobody:
Babish: an *word that doesn't start with a vowel sound*
A nice video to watch before bed... At 12am
...almost 1am
Spilling stock while pouring it is a key chef move.
Has to be one of your if not the tastiest dish that you've cooked for this entire year.
Ideas for future vids:
Sunday gravy in The Godfather
The tennis racket pasta in The Apartment
French toast in Kramer vs. Kramer
Fancy delivery in Mrs. Doubtfire
Hydrated Pizza in Back to the Future II
Eye ball soup in Indiana Jones and the Temple of Doom
Hey Babish I don't expect you to notice or care especially on a 2 year old video but your content got me into cooking. Thank you so much.
Gotta love the ad that rolls into the sponsored message.
If the gas and electricity prices haven't gone up so much, I'd have tried making this dish for sure. When the broth was reduced by around 90%, I was actively drooling! Can't imagine how that must have tasted.
Dayum... I will never actually put this much effort into cooking a dish, but I can practically taste this through the screen.
That's a lot of work but the reward seemed amazing.
My mouth watered when I saw the meat and veggies caramelize in the oven.
Babish. Thank you. You were a little late but now I have something to make the short ribs I got at my house into
I literally watched this last night. I’m taking credit for this episode happening now.
Just made this tonight for dinner. Came out incredible.
This video almost made me cry with joy
I personally serve braised sirloin in coke at my restaurant, it makes such a beautiful sweet, but not overwhelmingly sweet glaze to the dish. Definitely need to sear in garlic, pepper, and the marinade. It taste similar to very tender beef jerky.
As for the Bear, it induces so much anxiety and soon to be gained ptsd in its near accuracy to running a place. I've binged it four times...
Three days. This recipe takes longer than the animal was alive for
“Veal free” I love it 3:30
This was a needed palate cleanse after watching Max on Tasting History eat a squid ink and fish kinda-frittata with jellyfish.
Does the fact the bones come from veal rather than a full grown steer matter?
I thought the main appeal of veal was the tenderness of the meat.
thank u this is my new christmas eve tradition