I cooked BEEF FOR 24 HOURS and this happened | Fine Dining Recipe
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- Опубліковано 4 лют 2025
- In this video, I will show you a delicious fine dining recipe with an oyster blade cooked for the whole day, with salsify, beetroot puree, and beetroot sauce. Great winter recipe you can do at home for your friends and family.
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#finediningathome #homecooking #howtocook
This channel is so underrated. I just found it today and I've already learned so much about cooking at a high level.
Thanks, I am happy you like it ;)
the algorithm is not just
Thank you chef for share your experience with us !!! Many thanks for all 👍
You are welcome ;)
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Great video Chef. Cheers from Texas. We got the BEEF! I have known lots of chefs and you are definitely one of them.
Thanks ;)
Merry Christmas, Chef Majk, and everyone!
Thanks, Merry Christmas to you ;)
Very professional!! Always learn a lot from you.
That is great
New subs .watching here in Riyadh Kingdom of Saudi Arabia..i love the way you cooked and explained clearly..thank you Chef...Godbless
Trying this with my new sous vide, keep up the good videos! I watch them every week, really amazing ideas!
Thanks, I will ;)
I really enjoy watching your youtube video, I can more improve also my cooking skill from you.. Thank you, success for u 🎉
You, Sir, are a brilliant Chef. Keep up the good work...your channel will soar.
Hello chef. Can you please inform me of the reasoning behind seasoning the meat after searing instead of before searing? Thank you
There isn't a particular reason for doing it, when you sear meat you can lose some of that seasoning.
Wow 😯. It looks really amazing.
Thanks ;)
Is it possible to substitute for a Chuck roast? Thank you for your amazing content, all explained until the last details of the technique.
Yes you can use different meat for sure
Love you style of cooking and presentation. Great Chef
Please show some more desserts cooking.
Very nice! 🎄🎄🎄
Thanks ;)
Already excited for this!
Great :)
This is a really nice dish. What I have some doubts about is the possible falsification of the taste of the wonderful meat. Therefore I would stew the meat as described or slowly because of the sauce. And later bring the nuances of the beetroot into play with the side dishes. sorry for my know-it-all nature. These are my direct and honest thoughts. Thanks for this once again inspirational video🙏👍🏻👍🏻👍🏻
Awesome Chef!
Chef Mayk chef Majk you are extremely good.
Thanks Roberto :)
What is the name of the water heater unit that is used to cook this dish . As I do not know what to phrase it as. So I can buy one.
Buster
Sous vide machine?
Chef i have food testing for my new kitchen so i make ur menu and plating... Thank you chef ❤ your the best chef in i se in youtub ❤❤❤
Thanks Sooraj ;)
hello may i ask what is the name of the vegetable are you peeling? thank you
Salsify
What cut of beef are you using?
Very nice marry Christmas 🌲🎄 chef
I am mouth watering to much 🤣🤣🤣🤤🤤🤤🤤🤤it make want to try ...
But I sure I will take more then 24hrs I'm a slow cooker 🤣🤣
The meat seemed a bit dry to me honestly. In my opinion I think lower temperatures and times would have been better. To each their own of course! I sous vide myself as well quite a lot but still prefer a pan and or oven above it.
Yes I prefer the oven as well, but I am trying to make different dishes with different techniques so people can get inspiration and learn something new
Hello chef, how is the name of vegetable long and white?
Salsify
Thanks
What beef cut is it?
I'm gonna cook it for New Year! Looks great and simple
Oyster blade
Chef, what are the dark color roots? The roots you wash.
Salsify
Great dish Chef.
Thanks
Hi, Great Video and nice explanataion! I‘d love to get the exact recipe with all indications of quantity. Thanks :)
I see but there is no recipe like this ;)
Hi sir what kind off sugar you are using ?
Doesn't matter at all
what kind of root sassafee cant find translate to my language, can you give me exact name or just link to wiki or smth, cause subtitles not help me
Salsify
how do u keepyour beetroot puree warm? love the colour
Just make it warm before plating and it stays hot in the bottle for a long time
@@ChefMajk cheers chef
@@ChefMajk There is an important point here - the temperature of the beet pure in the bottle will affect the way it flows. I spooned mine in the bottle hot and it flowed too much.
@@chilimartini2076 yes that is normal you have to get a bit of practice with using bottles and purees. And don't make it super hot just warm to eat and you be fine
What's the white powder you added to the pot of salsify?
Sugar
Thankyou Chef, I had never used salsify before so I will try to see if I can grow it or source it here in Japan and use it in my repertoire . We do have a popular similar root vegetable here called gobo/burdock that has a very earthy/root taste. Ps Loving your food and I'm being inspired by it to try some of your cooking techniques such as the beetroot caviar with other produce and dishes.
Glad you like my work ;)
Great content, but the telephone waiting music in the background is a downgrade
@ChefMajk - can you please help me out: you put some seeds to season the meet. But I didn't understand what kind of seeds you mean.
caraway seeds
love the channel but please no clickbait titles :D
Have to do what people / UA-cam likes, this is not my game, I just play by their rules
@@ChefMajk yeah, you're right. Unfortunate for people like me i guess :D keep up the good work man
Mashallah mashallah my favourite recipe Yami.❤❤.
Hi chef I've filled in my details for 121 coaching ....
What is it that you put the beef into cook for 24hours ? In water ?
Ok, I will check it out. What do you mean put beef into? It is just vacuum-sealed and cooked in water yes.
I love how he pronounces 'jewis'^^
What cut of meat is that
What kind of beef is this please ? Rump?
Oyster blade
8:09 had no idea chef Majk likes to wear pink nails :P
My cameraman loves to make nails, yes 😁
good eye! Our chef has great taste
@@zenk8979 taste as tasty as the meals he prepared:)
where is the recipe?
There is none
An homage to Guga?
It can be, I like his channel
The video isn't the best quality. Have you got any natural footage of the quality of the meat.
What do you mean by natural footage? What do you talking about?
Please don't be like that, don't name your video "i cook this every day and my family eat it in a 5 minutes!"
I am experimenting with titles a lot now. Trying to find out what has the best results, then I will use it. I have to give to people and youtube what they want to otherwise I not will grow.