How To Make Crudo, with Chef Dave Pasternack - Savvy Ep. 1
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- Опубліковано 23 вер 2014
- What are the secrets to prepping restaurant grade crudo at home? Barchetta chef Dave Pasternack breaks it down.
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Being a sushi chef and having worked in quite a few michelin starred french restaurants as well, it's fine to use a western fillet knife, as long as it's sharp and you've got the skill. On the other hand, he destroyed the fish. Completely.
I get what you guys are saying about the blades he should use, ideally a good Japanese knife or High End German Knife would be ideal in that order.
But a well seasoned Chef like him has grown accustomed to his Dexter's and he wants to sharpen then on his stones every 3-5 days, that's his issue not ours.
Absolutely right about the olive oils to use and never get too close to the skin when preparing crudo. You've gotta give it a simple presentation to enhance the quality of the fish. Great cut. Big up from Italy.
PS: could we have the title of the background music, please?
Pearl Star in Cincinnati does it RIGHT! YUMMM
Hi Dave, do you have to let it sit for 30 minutes to get the acid do it’s thing ? I just did some flounder I caught in the Manasquan River. ..
Your outro makes me wanna play the sims
fucking awesome
Where is cut in board??
This is basically "Guido Sushi"... lol....
oopopp x you seem to have something against this guy.
Worst way to clean a fish that I ever seen >_
Ngl he looks like kevin from the office
The fish spoiled with all that yapping, flying spit from yapping and warm hands.
He should get some good Japanese knives and not use the same knife he de-bones a lamb leg with on the fish...
The fish at the end looked pretty brutal, not clean-cut like you see with sushi guys.
+oopopp x He actually is extremely skilled with his knife skills, sushi meat is cut to an unnatural shape. His fish is naturally shaped that's why it looks "brutal". A style that showcases the fish's natural shape and flavors, a different direction than the intentions of sushi.