how "The Bear" nails dish creation
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- Опубліковано 3 бер 2024
- A full breakdown of "Sundae", Episode 3 of Season 2 of The Bear on Hulu, from a professional chef's perspective! The description reads, "Sydney searches Chicago for culinary inspiration."
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Not a chef but I can relate to the R&D pasta scene. I spent a couple of nights a week through December and November last year trying to make my own hot chocolate recipe, for fun. Got real sick of tasting so many attempts that were “ok”, maybe even “good”but “not there”. So relieved when I finished it just so I wouldn’t have to test taste anymore. It’s not perfect, but it’s MY recipe.
That's the best!
what was the change that clicked it into place for you? I just had a similar experience with a german chocolate cake filling a couple days ago. For me, the click happened with a squeeze of lemon juice and spoonful of sour cream
I couldn't eat a bite by the time I took it to my family event lmao
@@Rs-rq9fd it wasn’t one big event. I already had an idea of what I wanted, researched online for a base recipe and extra ingredients that could work, and then made 2-3 versions to finalize ingredients. I spent way more attempts getting the amounts used correct. That was where I got tired of it. it was just a measuring game at that point.
23:54 The Ira Glass quote reminds me a bit of a quote by Octavia Butler (SF writer): You don't start out writing good stuff. You start out writing crap and thinking it's good stuff, and then gradually you get better at it. That's why I say one of the most valuable traits is persistence."
It reminded me of this one that i have framed on my wall:
“The advice I like to give young artists, or really anybody who'll listen to me, is not to wait around for inspiration. Inspiration is for amateurs; the rest of us just show up and get to work. If you wait around for the clouds to part and a bolt of lightning to strike you in the brain, you are not going to make an awful lot of work. All the best ideas come out of the process; they come out of the work itself. Things occur to you. If you're sitting around trying to dream up a great art idea, you can sit there a long time before anything happens. But if you just get to work, something will occur to you and something else will occur to you and something else that you reject will push you in another direction. Inspiration is absolutely unnecessary and somehow deceptive. You feel like you need this great idea before you can get down to work, and I find that's almost never the case.”
― Chuck Close
Love Season 2 even more than season 1. Watching the level of creativity was refreshing.
Same page 🙌
So looking forward to episode 7 when Richie does a stage
Saaaame - one of my longest breakdown videos in this season 🙌
🎉 thanks so much! I enjoy hearing all your thoughts as you are such an accomplished chef! Can’t wait for more
Means a ton to have you watching! 🙏
there are ones that are metal. i actually got one, best thing ever.
I can't watch this as i'm behind on season 2 and want to avoid spoilers but there's an interesting video by Logan Guleff on how he builds dishes mixed with art. "The art of Flavor - Logan Guleff - Ted talk". I've no idea who this kid is but i like his style.
This may or may not be relevant to the video content but i saw the title and thought of this.
This is awesome! I'll put it on my list to watch
Because of course, you got to experience Noma and other spots to hone those skills. I can't imagine what your own menu must look like. I'm in Seattle off and on but I always find myself at Canterbury's or the Wing Dome for some reason.
I'm not doing so many pop ups these days - I only did 2 last year and probably won't do any this year. Super focused on content and teaching! But means a lot to hear that, I'll hopefully have opportunities to come eat in a few years...
Isn’t the salt scene more that they left the lettuce or cabbage or whatever marinate in salt too long? That makes more sense than them just putting too much in.
Yeah the salted/cured radicchio? I've totally fallen victim to that, leaving something for too long (might also mirror the over-acidified component from last episode?). But still, I think my confusion still stands...I guess one could argue since they are doing smaller quantities for testing, or because they might've been working on multiple dishes at a time that they lost track of the salting duration. Idk I just think it was another bad dish that needed to play out on screen. Or even the fact that they're trying SO hard to differentiate themselves, they're actually doing techniques that they aren't familiar with, and _that's_ what's screwing them up. I guess my point was that I expected to see flavor combos not working and discussed, not so much seasoning or technical errors.
Remember the braised beef and risotto in Season 1, and Carmy’s critique of perfection? I think they are both being hyper-critical of their food because they’re trying to be the best, which was also mentioned by the one chef to Sydney how she’s always trying to be the best.
In the radicchio salty case, Carmy mentioned it was ALMOST perfect to Sydney, as a callback to Season 1 when Carmy taste tested her cola braised beef, and called it tremendous, instead of perfect…. Also side-note: isn’t this dish used for the focaccia in the last episode?
Culinary school grad in 2003, left the industry right before we rang in 2010. I was still in the era of toxic as fuck kitchens and I was in NY which is competitive af. Loved cooking, hated the environment. Went on to another degree and have much better work life balance, more money, and my back does not hurt. Oh and I do not drink daily anymore. So I'd say that I won. I still help my friends in their businesses when they need someone on the line during the weekends or are catering something but I am glad this isn't my fulltime life anymore.
I like to go out for dinner but the prices for it are trough the roof at moment and with 2 small kids and no babysitter it's tough.
Totally hear you - the wife and I are only gonna make one dinner happen this month with the kiddo! I bring it up in future videos though (Ep. 9 I think) that you can find deals like lunch and even ordering a la carte. Plus I already know you know how to cook, so consider this just a season for you 😉
I’ve been to Kasama a couple times. Not sure what the kitchen layout is, but the dining room is very small. Pretty sure that the dining room isn’t shown more than the one time Sydney is eating there
Can't WAIT to eat there...
They’re at the tippetty top of Chicago dining right now imo
$$$
Yoooo 😎
I have a box of Foodservice Stretch-Tite from Costco and it's been going strong since 2018. 💪💪💪
Only problem is that it has to live on the counter because I have shitty 80s cabinets that fit nothing.
Ha yeah that's definitely a downside! Gotta put mine up above our fridge because it's the only place it reasonably fits - those boxes last for ages, I'm on my second one in 6 years.
Wow uploaded 3mins ago lesssgoooo
Early gang 👊