3 Michelin-starred chef Pedro Subijana creates a modern steak tartare and a seafood dish.
Вставка
- Опубліковано 30 вер 2024
- 3 Michelin-starred chef Pedro Subijana, creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt.
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
www.thestaffcan...
Come and join us here also
Twitter / canteentweets
Squid dish looks nice, the tartare looks very sad and unappetizing.
+Tom Able was about to write the same thing...squid looked great and cooking it under the hot salt is intriguing
+Tom Able You are probably used to seeing vibrant colors in your tartare. I thought it was creative and looked very good. The pastel colors in the dish brought out a sort of, relaxed and laid back feel to the dish. Not as pretentious as some of these vibrant, all in your face multi-colored variations.
+Darion D'Mello yup
I feel the tartar however isn't presented in a way that makes it the masterpiece. I feel like the souffle seems more important. My opinion though.
I'm really divided regarding the tartar. On the one site, the idea and preparation are really cool. On the other, it ended up kinda looking like just a bed to put the souffle on, and not the hero of the dish. However, after it defrosts a little, as shown in the end of the video, it looks way better. But it still looks like a secondary part of the dish, not the hero component.
honestly the tartare doesn t look good for me
Whenever you need to liquid nitrogen meat to then freeze ground it into a powder.... I just don't know about that man. Food should not require industrial chemicals.
industrial chemicals? Nitrogen? You mean the stuff that is in 70% of the air you breath?
+The Geckomancer As stated, the only industrial part of the nitrogen is its very low temperature. Also, there's an entire field called molecular gastronomy which is all about shock-freezing, turning liquids into solid-skinned bubbles, etc., and this type of dishes.
The Geckomancer industrial chemicals 😂😂😂😂😂
Picks up tiny garnishes and carefully places them on dish.
Proceeds to slap them around with a wet brush.
some of the translation are not right... but very nice video you must check some words... for example he says soy cocinero... the corret translation is im a cook not im a chef... chef is a higher level in the kitchen and Pedro is triying to say that he keeps working directly in the kitchen.
+Hamel1n i was about to say the same thing about the word chef, the fact that he considers himself a cook makes me respect him a lot
The word "cocinero" in Spanish can mean either a cook or a chef. And believe you me, he is definitely both!
Dude just made beef dip'n dots
Jeremy P lmao😂
wonderful... people don't realise yet that putting a tartare in 3 michelin stars it have to be in this way, otherwise you just can't bring this commun raw meat in another level . GREAT GREAT GREAT!
This video is so inspirational. I wanna be a Chef, and I watch this and I'm like "This is what I want to do".
Nice, good luck friend!
vinivasko go for it!
If I was him, I would be more proud of my beard that being a chef.
Genius comment
That's a moustache
you wouldn't say that if you had eaten in his restaurant
So you wouldn't be proud at all.. since the guy has no beard.
LEL S
Oh for Christ's sake I'll just buy a Subway Sandwich...
fucking same dude subways good as fuck XD
IKR!!! Cheaper, yet have more flavour than this shit!!
Don't worry, the reason it's priced that way is so that people like you who don't like it won't be able to afford it anyway. Saves you the effort so you should thank them.
The Tartar is like that because of the technique which is kick ass!! This is not for the beginner or home cook...hes freezing it with liquid nitrogen and making a powder...which dissolves in the mouth with other flavors...pure...mastery!!!
lol don't be pretentious, it looks terrible just off appearance. get off his sack guy
Carlos Villalvazo Puentes
I cant help it, being pretentious is a higher standard little carlos..😎
Glad u like it
Cynics may say it's just for the interview, but I like the way he always say "a dish WE have created" instead of "I have".
They do the same kind of think at the Fat Duck with the waiters. I find that not only very nice, but very honest. The person who serves you your food is very important and can make or ruin the meal for you, so they should be highly valued. As a cartoonist from my country once said, "A person who treats you nicely, but is mean to the waiter cannot be a good person". Also, loved the spectacle of both cooking the dish under the hot salt and seasoning it with the salt "stalactite".
Gordon: Is the dish fresh or frozen?
Chef: It's fresh frozen
Gordon: FUCK ME!
underrated comment lol
I can't stop staring at his glasses.
I'm tired of Chefs continuously use tweezers to pick up food. I understand some foods require it that have really technical presentation, but when it's the first or second item on the dish it should not be difficult placing it on a large dish. I have seen so many videos of a chef picking up a single asparagus to place on a plate. Then he will say his philosophy on the vegetable that was simply boiled in water. Talk about pretentious .
MrYoumitube, your comment alone is what makes someone worth Michelin stars, and someone who will never earn one. When it comes to Michelin stars, every single little detail comes into play and it all matters.
There are many michelln stared restaurant who concentrates more on flavour, wholesome cooking , seasonality, food that comforts the soul that where I plan on dining. These guys with there tweezers who talk about a single vegetable as if it's rocket science, I simply don't care and so does my tummy.
+MrYoumitube but even their food looks like perfection! Why, you may ask? Because they care about how the food is presented. Take a basic culinary class and you'll be taught that, when at a restaurant, presentation is the first thing you see. So why not make it perfect? You'll probably never understand though.
You think that dish he just did looked good? It was drained in sauce and looked a slimey fish crashed on the plate.
+kugensverige because you said "slimy fish" I'm going to take you as the sort of person who doesn't truly appreciate this kind of cooking. Now fuck off
¡Qué comentarios tan mezquinos y llenos de envidia! El maestro Subijana es, sin duda alguna, uno de los mejores chef (aunque él, en esa humildad infinita que lo caracteriza, se llame a sí mismo "cocinero") del mundo. Ya lo dijeron hace algunos siglos claramente: no dar perlas a los cerdos.
Según quien?
are you fucking kidding me lmao.
You geniuses criticizing this molecular Culinary Master have no idea about cooking or never worked in a serious kitchen before....
Not exactly a molecular culinary master. Freezing meat to is something people do all the time to make ground beef at home. Most chefs have no idea about chemistry or biology, actually.
3 Michelin starred restaurant
*serves sand*
Xperia Alpha now thats funny. No offence to that chef and his food though.
great comment
The tartare looks like shit
Did anyone find the lamb sauce yet?
I hope those ant's enjoyed their meal.
You're right. Looks nasty
Why always in small portions?? Man im cheap
Because people go into such restaurants not to eat but to make photos for instagram. Basically hipsters and people that don't know what to spend their money on.
TooBadPing you were talking about shitty new york food with blazing color.. But we are talking about michelin here, not to mention 3 start or the highest. Its totally different level
this is so awesome
did he use tabasco for the steak tartare?
yeah
3stars ....maybe I don't get it..
what's wrong with tabasco?
+Dock Omnicock He's using cheap - ass bottom shelf hot sauce in something that's meant to be fancy and probably costs a ton.
LMAO What is wrong with Tabasco???????? Bottom shelf? Why because it's readily available? Tabasco peppers are super high quality and the mash is aged masterfully. How is tabasco cheap - ass bottom shelf hot sauce?
These are absurd, gimmicky dishes. Dishes at places like NOMA look amazing, but this looks ridiculous. Like a practical joke
Those Michelin chiefs really know how to starve their customers... not even enough to decide if I like the taste of the dish or not...
This is the whatthefuckest steak tartar I’ve ever heard of. And I say heard, cause I didn’t manage to see it.
Is that steak tartare little bit gimmicky,i think the regular steak tartare is gonna taste the same
Maybe,but he's the chef
bet that tartare tastes pretty good, but it looks like crap. that squid dish however! wow!
2:21 That's ridiculous why not just run it over with a car tire and flatten the dish even more.
frozen fresh steak tartar....ok
he doesn't know how to make food.. he is playing by dead animals. this is not cooking
Thats food??
I'd rather have a piece of bread with a cup of tea than eating that shit
Squid dish looks very flavorful would very much like to taste
Well someone stole my taco bell
Lol potato souffle. Zzz That's a fucking chip
Serve bread in baby chopping board holder 😂
The two techniques are astonishing! I wish I could master them...
I'm tellng you! check out Chef Henry Zamora at Madera*
Looks like shit. What you paying for 3 bites?
He wants to do something ,wow,,he forgot about what is the food
Not gonna lie, that tartare looks like dog food.
If I ordered a steak and got that I'd just walk away.
I think out of all the racists, anti semites, Black on white violence and vice versa, and police brutality issues. The worst kind of people are rich people who think poor people are dirt.... I'd bet a KKK member would even hate your kind.
Nada como una torta cubana.
William cruz las tortas cubanas parecen muy buenas
This is a 3 Tyres Chef Michelin..
a STALACTITE of salt HAHAHAHAHA
I don't understand why so much drama just for taste buds! So called "Secret recipe" & top restaurant drama...... don't decorate too much that people forget to eat 😂
Cost is inversely proportional to quantity, well, after all.... Best cuisine to dine. That's why they call Michelin starred restaurants
Pretentious af
Maestro , He is Fantastic , very unique ,Pity not able to understand language problem not English 👍👍👍🇬🇧
This just pisses me off
No, definitely no.
It's True.... When a food that is amazing, even a sufficient is enough... But when the food is no way better, it won't be enough even when it's lots to eat
For this tender beef, we have taken it upon ourselves to take it to the moon feed it wine and have intercourse with it several times before slaughtering it and serving to our precious customers
(Chemical) nitrogen frozen based dish doesn't look very michelin to me hahaha
The squid, yeah I get it, but the frozen tartar? I haven't tasted it, but naw man.
🇪🇸🔝👏
neither of those looked good.... my soy /ginger/teriyaki grilled squid would blow that out of the water
man that will be only be worth the 800$, if i get to keep the toothpicks i use for eating this.
Tartar was a mess.
Squid is such a delicate flavour. I imagine it would be lost in the sheer amount of unavoidable flavours added to the dish.
if ure putting in Thst much work anyways you might as well increase the meal sizes
😨😲😲 ostia tio q platazo
Its FROZEN!!
Amazing. Know Chef Pedro Subjiana's work and it is always amazing.
We agree!
So boring
mmmmm nah
4:55 : "Very FINE* and light beef tartare".
Yeah I think I'll just get a burger
Just wow. Loved this. And I'm Italian. Congrats.
Neither look as good as a grilled thick cut ribeye... But probably cost a ton more. But to each their own.
EW.
The potato souffle looks exquisite. I'd love to know how they make it that particular shape.
Jonathan Rocha They shit it out.
@@maksimvucetic3205 hahaha, bravo brate! 😂😂😂
If I had to guess, I'd say they cut the potatoes to the shape of a mold that can be fried with the potato (as in its heat resistant) so as to force and maintain that shape as the potatoes puff. However, of course, I'm just speculating. Great dishes!!!
MUY BONITO LO QUE DICE "SOY COCINERO ANTES QUE TODO Y ORGULLOSO DE SERLO " YO PIENSO LO MISMO.....
Pass
Yo all haters are crazy
This shit is dope
This is where I get off the food train...
Even the rich are pissed at that tar tar dish
And after this go to McDonald’s so your not hungry anymore
كل الإحترام والتقدير لحضرتكم
Fine dining is an odd thing...
That looks incredible
I see a little bit of something on the plate, where is the food? :D or am i supposed to eat 10 of those to have a normal meal ? :D
Yes. They are likely a part of a tasting menu with something like 10 or more courses. He isn't a chef at Applebee's
Fantastic Awesome!
I'm confused.
talk about being pretentious. soo artsy- fartsy. id rather just have a nice thick ribeye steak flamed grilled with some salt and pepper.
Hes a cook and a magician
WOW, all amazing.
That looks delicious!
Pretentious.
pero que hermosooooo
I actually really like the steak tartare variation. It isn't the glossy tartare, what you get everywhere- but lets face it, why should you go to a 3 star Michelin restaurant to eat something, what you get in any good steak house?
So you're telling me you can get food cooked at this level at a steak house? This is a 3 michelin starred restaurant. Thats one of many many other dishes that part of tasting menus. You eat at places lime this for over 3 hours experiencing food and service at the highest level. You eat like this for special occasions to possibly have the night you will never forget. You should't comment without knowing at all what you're talking about its rude to somelike like my self and many others who dedicate their lives to cooking like this.
adam torres Maybe you misunderstood me!!! For sure you misunderstood, what I commented.
1) I commented, that I _really_ like that version.
2) It isn't the glossy typical steak tartare we all know.
3) I objected (basically with myself), that you wouldn't go to a 3 Star Michelin restaurant, to get the same food, as what you could get in a steak restaurant. I didn't said, that you can get this type of tartare in a steak restaurant! I didn't said, that it is on the same level!
*I meant this cynical if you want*.
dont answer dumbasses like them,they cant read and try to make an argument based on their own stupidity and misunderstanding.i know this is old but i had to say it
adam torres that's not a 3 Michelin stars restaurant, just the chef
Mmmmm k weno
I'll stick to taco bell, thanks
LMAO
“Food”
Wow: no gloves, goggles or rubber apron when handling liquid nitrogen. I secretly wonder if someone already has a minor frostbite from such reckless use of that substance...
Nah, it just boils if it brushes over your hand. Its cold but nothing bad. If you held it in your hand its a different matter. We used to mess about with it all the time in chemistry. You can pour it slow enough so it vapourises before it hits your hand. Dry ice is way worse to get cryo burns with. Done that plenty, never with liquid nitrogen though.
how do you even consume that? do you snort it or what?!
How is the beef dust even edible?