Tom Kerridge 2-Michelin starred chef cooks line caught cod with Jerusalem artichokes

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  • Опубліковано 23 гру 2024

КОМЕНТАРІ • 42

  • @zakariasahlen4004
    @zakariasahlen4004 11 років тому +2

    it's basically to protect the meat from direct heat! contact with the actual metal which can dry out or even score the meat. claude bosi also uses this technique and marco pierre white did it with tin foil with lamb in the harvey days! works a treat!

  • @DominicPannell
    @DominicPannell 5 років тому +2

    Faaaaantastic... I ate my favourite meal hear. Thanks Tom.

  • @aaronmoroney7367
    @aaronmoroney7367 11 років тому +1

    My favourite chef!

  • @liammdowney5868
    @liammdowney5868 11 років тому +2

    Ijust watched this guy on the one show .he is good any1 know if he does beer battered cod in his recipient book? Ty Liam

  • @evolutionlover
    @evolutionlover 14 років тому

    beautifully constructed dish!

  • @white0ne1
    @white0ne1 3 роки тому

    ...that looks lush.

  • @olbas2
    @olbas2 11 років тому +3

    my home town :D

  • @Thestaffcanteen
    @Thestaffcanteen  11 років тому

    Hi Aaron watch out for another video from Tom later this month :-)

  • @aylabwid4206
    @aylabwid4206 5 років тому +1

    Why papertowel in the pan? Sorry for asking. Thank you

    • @balazsbucsku3370
      @balazsbucsku3370 4 роки тому +2

      its parchment paper stops it from sticking

    • @Chzydawg
      @Chzydawg 3 роки тому +1

      It's non stick baking paper, stops from sticking also prevents direct heat creating a sear/drying the fish out. By doing this the fish comes out in a way you might get from lightly poaching/steaming

  • @Damoskinos
    @Damoskinos 7 років тому

    How much would this cost Dish as it looks more like a sample / taste dish.

  • @ricardocardona7829
    @ricardocardona7829 11 років тому +2

    Hi!
    I really want to know why he uses paper (in my country is called "papel encarado") inside the pan when cooking the fish. I've seen this but I have never used in pro kitchens.

    • @animaladam5
      @animaladam5 8 років тому +1

      Keeps from scorching, giving the fish a very blonde color better texture.

    • @coyhutt8022
      @coyhutt8022 6 років тому +3

      So it doesn’t stick. Those are stainless steel , not non-stick pans .

  • @faster770301
    @faster770301 8 років тому +1

    where can i get pans like that? any place or website you recomend?

    • @TNPnl
      @TNPnl 8 років тому +3

      Check your mortgage and your bank first ;-) Shop price about 150 quid each ...... they are brilliant but expensive ...

  • @jc128744
    @jc128744 11 років тому

    very cool

  • @stevenlamb2142
    @stevenlamb2142 6 років тому +13

    Christ he’s lost a lot of weight since then

  • @jeongminjang5946
    @jeongminjang5946 7 років тому +1

    What is the reason of using cooking paper when fish is being cooking

  • @exitcheese
    @exitcheese 13 років тому

    i'd love to eat at his place !

  • @JamesAlexanderBravuraChefs
    @JamesAlexanderBravuraChefs 10 років тому +2

    Use paper when you don't have a non stick. He cooked it in butter and didn't want the color

  • @bygnahzdivad
    @bygnahzdivad 11 років тому +1

    holy shit, he's cooking that kind of food in a kitchen that size...I'm utterly speechless.

    • @hondomclean6759
      @hondomclean6759 3 роки тому +1

      Yet again he has induction tops, combi ovens, a spare kitchen for prep and sauces, a pastry kitchen. This kitchen here is the service kitchen.
      As small as it is, the equipment is top notch.

  • @Ollieewm
    @Ollieewm 12 років тому +2

    Awesome chef, awesome pub - but i'm sure he took the wrong cod out of the fridge!

    • @danielhannay5841
      @danielhannay5841 4 роки тому +2

      Ollieewm it takes two hours to firm up so I presume it would be a COD “He did earlier”

  • @metalgear1977
    @metalgear1977 10 років тому +13

    Love how Tom introduced his staff,great to see them too,amazing chef,you Americans no nothing about food,only junk food! Ha ha

    • @Thestaffcanteen
      @Thestaffcanteen  10 років тому

      metalgear1977 thanks for the comments

    • @remoteloop
      @remoteloop 10 років тому +7

      HaHa! That is funny! Look up Thomas Keller. Cheers!

    • @epyon1983
      @epyon1983 7 років тому +1

      metalgear1977 plz look up Thomas Keller an american three star michelin chef

  • @NymeriaMeliae
    @NymeriaMeliae 10 років тому +2

    Cod is not abundant... it is over-fished

    • @allmyothersubscriptions
      @allmyothersubscriptions 6 років тому +1

      Cod is not abundant in the North Sea; however in Icelandic North Atlantic waters, cod is very abundant!!

    • @vikramkrishnan6414
      @vikramkrishnan6414 5 років тому

      Line caught cod is

  • @kitezzz360
    @kitezzz360 3 роки тому +1

    two sauces on a small dish, 2 stars my arse

    • @zoidburg2975
      @zoidburg2975 3 роки тому +1

      You call olive oil a sauce? 😂 Twat.

  • @darrenburns123
    @darrenburns123 12 років тому

    who, tom? aye right.

  • @tropicalultraman
    @tropicalultraman 11 років тому

    wioth

  • @MrYangf1
    @MrYangf1 11 років тому

    how is sheep sorrel expensive...that shit grows like wildfire here in America ...talk about chefs making everything expensive for the world

  • @dalek3086
    @dalek3086 Рік тому

    Tom has a nerve to sell his fish and chips in Harrods for thirty five pounds - and only a few chips in a pretentious small container on the plate. Part of rip off Britain...having a laugh eh Tom

  • @190577dollars
    @190577dollars 12 років тому

    You fairy. You company man.