I met you at Chicago NRA I think it was 2011 restaurant show, thank you for an absolutely fabulous your one my heroes I went culinary 25 years ago ACF member since 1987 thank you
Made this tonight, Prime Rib Steak (One rib from Rib Roast) from my butchers. Cost me £16. Had between three people, loved it. I didn't even have to try and cook this as the wood oven did all the work. Do try this guys you feel like you are cheating! I cooked my meat in the oven for about 10 mins or a lil more than that after braising on coals. Got it to be medium rare how I wanted. The Horse Radish too was an eye opener. Going to get it more often!
You are quite right! I'd like to add that some DSLR that place themselves towards the higher end also have a input port for an external microphone... which can be a professional one if you so please.
Hey mate, I am looking to get a DSLR because of the amazing DOF effect they produce. As I am a complete rookie to film and photography ,what would you recommend I get for my first one? Price range around £600-700. Thank's in advance. :)
Halfway building a wood oven. Base built , oven coming this week. Looking forward to this kind of cooking. I used to be a chef as well . Looking forward to the fun!
Jamie you are rocking my world with this. I will try this. I will master this and I will be in gastro heaven......does anyone e know the best type of wood??
Very well presented. Have ever seen Tandoori Oven Cooking? Much more efficient and clean cooking. Food would not look burnt outside but still cooked nicely inside.
Well there are a lot of canon DSLR's which shoot pretty similar video, I'd say get a Canon 550D-600D-650D and invest in some quality glass. I'm sorry to say that 6-700 pounds isn't a lot in this market, but I'd reccomend a 50mm 1.8 lens over the standard kitlens (though you might just get that as well for a walk around lens untill you get the chance to upgrade). The 50mm 1.8 Canon lens is cheap en versitile and great to get that shallow DOF you're craving haha. I Hope I helped
True that, but you can just use a cheap Zoom H1 and problem solved. I don't know if you follow the channel, but they still use DSLRs for filming everything now, but they are much more refined and professional, and they now have great sound.
Pro's of filming with a DSLR, it makes everything look beautiful with the depth of field and what have you. Con is that the audio is just horrible, but that's me as a filmmaker/foodie
it's funny. you say "it's all about the fat dripping on the coals" and here in germany everybody tries to avoid it because of acrylamides which are said to cause cancer... but your right, meat's way better cooked over open fire. what's the point in living forever if you haven't lived with joy anyway?
just curious.. but the first time he put the meat straight in the oven without the rack, wouldn't the charcoal be sticking to the meat from the bottom of the oven? and even with the rack the meat is touching the charcoal. isn't the charcoal bad for our body??
Now I now I am a bit of a "do it yourself nerd" but there is really no problem in building your own garden oven for a tenth of the money. I built mine for around 100€ (except that I didn't pay 100€ because I built it mostly out of my old Terasse)
"Adequate cooking (56°C for 5 minutes) of beef viscera destroys cysticerci. Refrigeration, freezing (-10°C for 9 days) or long period salting is lethal to cysticerci. Inspection of beef and proper disposal of human excreta are also important measures." (ref: Wiki) Usually, mid-rare is cooked until central temp hits... what 63 C? So unless you're eating raw beef, I don't think its going to be a problem.
The problem with coal fire grill with thick steak is--you either put too much oil burning the meat outside and raw inside, or put too little oil and end up with a Beef jerky. Ofc you can manage to get it done perfectly, but the cooking condition (temperature and etc) with wood oven is not consistent and stable, which will most likely get you fraustrated and tons of meat wasted
if you're the master of wood oven, you'll know how to handle it :) my grandma uses fire or coal when cooking dishes and she knows how to control the temp even without a thermometer LD and ofcourse her magic was passed down to me :3
After years of cooking with grills I tried my wood fired oven for steak, never looked back. The high and dry temps give the meat caramelisation like no other, you just need to use the heat cycles correctly and understand the way your oven works. HIGHLY recommended.
That's uruguayan asado. Most of argentinians use coal. Then again, a while back we were all one huge piece of land, so back in the day we all did it that way.
i dont like well done steak but, i dont know why i like burned steak xD I prefer blue or rare but when you mess up and it´s well done Im like...well lets just burn it xD
Gosh Jamie you’re a real gem! I just absolutely love your style!
You're awesome. I get steaks like this every time i go camping with the family and cook over the coals. It's wonderful.
Thanks! You had my mouth watering looking at this delicious steak!
I live your videos Oliver! Keep up the good work!
I am drooly now ...love that...thanks for the video! Bravo
That looks awesome!
that looks amazing
Doooooood! That looks so good!
looks delicious!
Amazing! Great video
A way with words, lovely meal
ameizing cooking good job jamie
Lovely !!!. Much love.!.
I met you at Chicago NRA I think it was 2011 restaurant show, thank you for an absolutely fabulous your one my heroes I went culinary 25 years ago ACF member since 1987 thank you
Great tips.
IT'S FUCKING RRRRAWWWWW!!!!!
Mr. Oliver- thanks for the "Brazilian" flavor. Finally somebody pays justice. All the best.
Made this tonight, Prime Rib Steak (One rib from Rib Roast) from my butchers. Cost me £16. Had between three people, loved it. I didn't even have to try and cook this as the wood oven did all the work. Do try this guys you feel like you are cheating! I cooked my meat in the oven for about 10 mins or a lil more than that after braising on coals. Got it to be medium rare how I wanted. The Horse Radish too was an eye opener. Going to get it more often!
That piece of meat looked amazing!
Awesome Jamie, just finished building mine in Seattle, just to prove us Brits can cook ;)
You are quite right! I'd like to add that some DSLR that place themselves towards the higher end also have a input port for an external microphone... which can be a professional one if you so please.
Wow!! You have invented cooking steak with a little leaf salad! I never knew that you could do that!
i love how he cooks the teflon chemicals directly onto the meat
I am in Brazil, I have that for breakfast!.
Hi can u tell me wear did u buy your clay oven form please thanks Andy
great !!!!
With this video you Olivier have convinced my wife tu buy/build our own wood-oven in the garden. Thanks for help! ;)
Is that wood you are using in the oven or hardwood lump coal?
Hey mate, I am looking to get a DSLR because of the amazing DOF effect they produce. As I am a complete rookie to film and photography ,what would you recommend I get for my first one? Price range around £600-700. Thank's in advance. :)
Here we are people watching an internet show to learn how to cook meat on fire.
in the words of Chef Ramsay "It's RAW, you fucking donkey"
In the words of the same Chef Ramsay ”It's beef, you f**king idiot. Eat tartare! You've never heard of that, have you?"
who are you calling an idiot have you tasted or tried tartare
I was just entering into the quoting game. Don't take it personally because it's not about you. Yes, I've tried tartare, but I prefer rare.
esti romanian?
Yes. Why?
50 quid for a meal at home each week?? he hasn't been to aldi, he hasn't lived mate!
Obviously ppl that go to Aldi cannot afford this type of life. Enjoy your 8 stackes already pre-maronated for 5.50.
Halfway building a wood oven. Base built , oven coming this week. Looking forward to this kind of cooking. I used to be a chef as well . Looking forward to the fun!
Jamie Oliver is a great.
Jamie you are rocking my world with this. I will try this. I will master this and I will be in gastro heaven......does anyone e know the best type of wood??
feels good
Just like Texas Road House, thanks for the video
yum!
I gotta get me that oven
Where I can get such wood fired oven with skid and maybe some door to Close the oven?
i wish i could like this video more than once wow i really want to try that
You should :)
I'd love one of these.
unfortunately I'm one of those who gets lashed every weekend 😔
I love it.!
Eat and text. Don't drive and text.
great
Very well presented. Have ever seen Tandoori Oven Cooking? Much more efficient and clean cooking. Food would not look burnt outside but still cooked nicely inside.
Well there are a lot of canon DSLR's which shoot pretty similar video, I'd say get a Canon 550D-600D-650D and invest in some quality glass.
I'm sorry to say that 6-700 pounds isn't a lot in this market, but I'd reccomend a 50mm 1.8 lens over the standard kitlens (though you might just get that as well for a walk around lens untill you get the chance to upgrade).
The 50mm 1.8 Canon lens is cheap en versitile and great to get that shallow DOF you're craving haha.
I Hope I helped
I will have the middle stack please. A bit rare for most but I will eat anyway.
True that, but you can just use a cheap Zoom H1 and problem solved. I don't know if you follow the channel, but they still use DSLRs for filming everything now, but they are much more refined and professional, and they now have great sound.
Dome 60 i think relates to the opening being 60% of the height of the dome. A standard construction technique for this type of cement/earthen oven.
Dome 60 relates to the internal dimensions of the oven - 60cm
If you let your steak rest, can you then put it back in the oven if you want it more well done?
What does "overcooked livery steak" mean?
nice. ill have te let my dad know about this one ;)
I read an article where they blew the ash off the coals and laid the meat directly on the coals - that's way old school.
Thanks cousin. Much appreciated. Now...how about some Brisket ??
Pro's of filming with a DSLR, it makes everything look beautiful with the depth of field and what have you.
Con is that the audio is just horrible, but that's me as a filmmaker/foodie
That char!
hes so high lol
It's rawwwwwww
Is that fancy chimney just for show? More smoke coming out the entrance.
Oh my lord! That should be the only way you grill meat. Happy days!
it's funny. you say "it's all about the fat dripping on the coals" and here in germany everybody tries to avoid it because of acrylamides which are said to cause cancer... but your right, meat's way better cooked over open fire. what's the point in living forever if you haven't lived with joy anyway?
Won't the charcoal dirty the meat???
just curious.. but the first time he put the meat straight in the oven without the rack, wouldn't the charcoal be sticking to the meat from the bottom of the oven? and even with the rack the meat is touching the charcoal. isn't the charcoal bad for our body??
just LOVE DSLR
I've swallowed about a pint of saliva during my watching of this video. Gorgeous.
We call that Carne Asadaaaaaaaa!!
I attempted eating my monitor.
What type of steak is this? Ribeye double steak?
Actually think it might be a prime rib steak?
his fucking vocabulary makes it sound so fucking goooooooooood.
i see you dont have any idea of making steaks... and this way was awesome!! he made it perfect!
Now I now I am a bit of a "do it yourself nerd" but there is really no problem in building your own garden oven for a tenth of the money. I built mine for around 100€ (except that I didn't pay 100€ because I built it mostly out of my old Terasse)
"Adequate cooking (56°C for 5 minutes) of beef viscera destroys cysticerci. Refrigeration, freezing (-10°C for 9 days) or long period salting is lethal to cysticerci. Inspection of beef and proper disposal of human excreta are also important measures." (ref: Wiki) Usually, mid-rare is cooked until central temp hits... what 63 C? So unless you're eating raw beef, I don't think its going to be a problem.
this guy has just turned into 1 big advertisement for any company who will pay him
...or you can record sound independently, and join audio and video in editing.
it's cooked perfectly, cooked and crisp on the outside, pink and moo on the inside.
You can learn more about it on woodprix website I think.
The problem with coal fire grill with thick steak is--you either put too much oil burning the meat outside and raw inside, or put too little oil and end up with a Beef jerky. Ofc you can manage to get it done perfectly, but the cooking condition (temperature and etc) with wood oven is not consistent and stable, which will most likely get you fraustrated and tons of meat wasted
if you're the master of wood oven, you'll know how to handle it :) my grandma uses fire or coal when cooking dishes and she knows how to control the temp even without a thermometer LD and ofcourse her magic was passed down to me :3
Nonsense. Temperature is too hot for cooking a thick steak. Wrong setup for the job.
After years of cooking with grills I tried my wood fired oven for steak, never looked back. The high and dry temps give the meat caramelisation like no other, you just need to use the heat cycles correctly and understand the way your oven works. HIGHLY recommended.
That's uruguayan asado. Most of argentinians use coal. Then again, a while back we were all one huge piece of land, so back in the day we all did it that way.
vegans would cry at this oh lord
It is raaaaaaaaaaw
SHUT UP!
ITS SO PERFECT!
Did you know you can practically eat raw beef ??!!!
Jon Reid Did you know you CAN eat raw beef it's called tartare.
well as he said, its blue (raw), he cooked it 5 min more what makes it, rare -medium rare and as we know of, he likes it that way ;).
зделай
Eating that steak would be like sex lol
RAW RAW RAW
It's RAW!
"ons gaan nou braai"
how will oven get a job now
So, olive oil is kind of Oliver's Titanium White...
I wonder what that piece of meat cost....
la mayoria de los argentinos usan leña, bo. no confundas con algunos pobres porteños q usan carbón
S and P for me Bud.
I know its beef but its a lill raw for me...not trying to be a hatter im just saing ,still looks delicious
raw
I dont understand why people have well done steak. Blue and rare steak has so much more flavour and is not like a piece of shoe leather
My guess? They think they'll die in horrible pains if the meat is the tiniest shade of pink.
i dont like well done steak but, i dont know why i like burned steak xD I prefer blue or rare but when you mess up and it´s well done Im like...well lets just burn it xD
it looks amazing... again probably wont get the macdonald grownup crowd wich doesnt get anything.
It's raw mate
We need smell'oscreens for this kind of stuff.
It is raw as fuk lol
That smoke is kissing the meat with a poison, you should say.
Overcooked livery steak to the table? No....how about a raw almost still alive steak to the table, lol
But I do love cooking over coals!
not digging that sales pitch in the middle..