Chef Magnus Nilsson Makes King Crab And Almost Burnt Cream
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- Опубліковано 19 гру 2014
- In this online exclusive, chef Magnus Nilsson prepares king crab served with almost burnt cream.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season three, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Edward Lee and Magnus Nilsson, airing Saturday, September 6th on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
For the first time ever, the new episodes will be available for immediate download and viewing on iTunes, Amazon Instant Video, and Google Play beginning Monday September 8. The last eight episodes of Season Three will also be available to purchase on DVD on ShopPBS.org and other retail outlets starting Tuesday December 9.
Google Play:
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Magnus Nilsson bio: to.pbs.org/1yGtDGI
Check your local listings for air times here: to.pbs.org/Z0rfcq - Розваги
This is one of the most amazing dishes I have ever eaten in my life. It may not look like munch, but it's seriously amazing.
For everyone talking about the size of the dish, king crab is very expensive and hard to catch; and the cream they use there comes from one farm of just a few dairy cows, which he only uses a couple a year.
Also, the meal is like 30 courses and 4 hours long, you are full beyond comprehension by the end of it, it can't be any larger than that.
qwertyismymom where's he's restaurant?
In the north part of Sweden. Very close to the norwegian border.
Might be nitpicking a bit now but the restaurant is actually located more in the middle of Sweden rather then the "north part". The location is approximately 100 miles north of the middle of Sweden =).
King crab is plentiful and cheap in America
@@pjgreen1786 well he's not in fkin America is he
Love the simplicity ... Crab of any kind is sweet and delicate and shouldnt be messed with or over garnished he's letting the quality of the ingredient speak for itself whilst cooking it with lots of skill love and attention paying the crab the ultimate respect
I had this dish in 2015. I still remember how amazed i was about it, it tastes like crab, just crab. nothing else yet it's so complex and rich and balanced. It's the 1 dish out of 30 i can actually still taste
small portion small portion... all you people saying that sound like idiots and don't understand what this realm of food is about. its about a deeper experience and connection to your taste and the relationships of different flavors and textures guided by a master chef. this isn't a 10 dollar chicken shawarma plate meant to make you full as fuck. these kinda of restaurants are something everyone should experience but just dont think that you are going to red lobster.... enjoy it. don't let your fixation ruin an amazing tasting for you.
Kyle Paul they don't realize that's just ONE dish of probably 8 other courses...
Actually its one of 30
8 ??? its like 30 and trust me you will be full as fuck at the end like @kyle paul said about the chicken
Well I think part of the reason that some of the comments on here come off as so angry is that there are many many people on here who will really never be able to afford food like this. It's truly not in the realm of what these people will ever be able to experience.
I think we should change that.
@@tobiasmaiermaus There was a TV show in the UK recently -- either the BBC or Channel 4 or something -- in which a chef opened up a restaurant in a Northern town, just outside Liverpool, in which no restaurant had operated for decades. He tried to introduce food, not quite like this, but good bistro fare -- think Keller's _Bouchon_ . It went surprisingly well, and he made it affordable by using local sourcing.
I agree with you entirely. It can absolutely be changed, and should.
I'd be happy to eat the leftover edges of that crab lol.
You can see it in the face of one of his customers when she smiled, how much she adores that bite of food. Don't judge everything by portion or complexity. There are few people who can capture the simplicity of good food enough for people to smile about it.
the music fits the scene perfectly
love him
What's the metal song that was used??
wonder why the end bits are left out and if i can just take them all home with me in a doggy bag after dinner please
that's a chefs snack.
@@TempleSpeedWay I keep seeing the name Pepe Silvia! Who is Pepe Silvia!
@@matthewchow4991 you're a legend
In reality the reasons are most likely:
1. Texture, the open ends of the meat might not be as tender as the middle section.
2. Consistency. He's playing a few dozen of them, it would drive Chef Magnus NUTS if they were different because he cannot control the consistency. That's what stars and accolade are about.
3. Chef testing bites/training notes.
Does it make sense to most? No. Then again most people aren't paying 3k to travel to a 1k dinner lol
He's my hero.
It's so crazy, what possessed him to pair it with almost burnt cream...I wish he told us the genesis of that dish...amazing.
Crusteasians go well with creamy rich stuff, butter, cream, creme friach and even mayo
Saw XI looks great so far!
Love when the thrash metal starts playing, anyone know what song?
Underworld by Peter Jordan and Marc Steinmeier
I'm so used to classical music or whatever for food documentaries but coming from working in kitchens, it's more metal than anything else.
Came to ask this too
Intense flavours, I am sure the portion is enough to relay the experience. The culture of full plate has a place, and the culture of experiencing deep flavours has this resturant. Bravo, you make me want to try
beautiful shots and a great dish
+Mind of a Chef hey what's the music from 0:20
I'd do it like that to keep the ends for my staff.
Shot gun the end bits!
This video need more comments like: Wow. Ahhhh. Mmmmmmm
+Gabriel Ducharme Hmm... If it was one huge plate of perfectly crusted and glossy king crab meat then i might say that. But with just one piece it kinda looks more pathetic then appetizing tbh.
you get like 20 dishes in a sitting there, in a pretty quick succession so...
that looks fucking phenominal
"King crab" me: oohhh "and burnt cream" me: huh?... "we want to get the cream caramelized" me: oohh "we do not stir the cream" me: but, but, but, *brain frying noise*
Holy Communion !!! Good to post on Facebook though. Then you drive through for a burger and fries not to sleep on an empty stomach.
THE WHAT KIND OF VINEGAR???? LOL PLEASE I HAVE NO IDEA WHAT HE SAID
Luca Trombini He said Ättika-vinegar. Acetic acid and water
@italian_kid We make "vinegar" from booze, ättika
on minute 01:25 we can see some black ingredient over the cream... Whats that?
the burnt milk solids
Magnus is his pseudo name. His real name is Peter
so, does the entire restaurant get the courses at the same time? sure looked that way
+daan compas Yes, there is only 1 seating per night (at 7pm) for the restaurant, everyone gets the same dishes at the same time.
Incredulous that anyone would be ignorant enough to critique this dish based on its size. It's a tasting menu, not an all-you-can-eat buffet! At least pretend to understand context.
As for the actual dish, every time I make this for someone new, they can't believe how two familiar ingredients with almost no accoutrement can produce something completely novel and delicious. The time, money and effort to enjoyment quotient is at the top of the range.
ah have my baby magnus. din snorre in min mun!
For so fancy and I know the food and taste is the main thing but at this level, service is terrible. Right side table Burt cream placed on the right hand, left side table burnt cream on the Left hand side?
portion size is masive. cant stand portion sizes this large...
I really want to know what that dish costs :P
Neil M that would be about 1.5 times my monthly salary :P
its a third of mine
I made that much today, and I'd still never spend that on a meal unless it was my 60th Anniversary or something. Jiro's sushi bar would be similar. I'll bet it's damn tasty, though.
Not exactly a dry pan if you put butter on the crab instead of in the pan
what the heck is that??
Sounds interesting but also way too expensive.
you don't experience these things every day ...but you should at least once, and for the amount of work, hours and 30 plates it's not expensive
Then don't go.
Holy fk is that a course... Its so tiny are we feeding ants?
+relafen66 The whole point of this restaurant is a tasting menu where the whole restaurant gets the same courses at the same time. The courses might be tiny, but there are a lot of them. Trust me, you will get full. People seem to like it, they are fully booked many months in advance.
What a sad little portion..
I just don't like the way it is presented - it makes the food look miserable. You can still serve a large number of small dishes and make them look plentiful.
Fäviken is rated as one of the best resturants in the world. I think they know what theý are doing
I've seen many of the videos from this particular chef and most of his dishes are indeed very nicely looking. It's just this one that looks bad.
Also, please use your own judgement. Do You think it looks nice?
bovko The idea of the resturant is to let 1 ingrident speak for itself. It's a hard thing to add some greens for them, kinda makes so the dish doesnt belong anymore
HOW IS THIS FOOD
I dont know about "almost burnt" cream but cream reduced to a thick paste is delicius, and so is king crab claw, like a lobster tail but more tender and sweet.
Taking into consideration that is is one dish of the 25+ dishes tasting meny at Favikes, I see nothing strange with it
I understand the idea of food being art in the right hands, but there has to be value for money else its nothing but exploitation.
a set menu consisting of 30 dishes prepared from let's say 15 chefs doing the preparation for the menu and then serving it, menu consisting of some of the most expensive and seasonal ingredients, add the waiters the sommelier the stewards that they need to roll so many plates (chefs most probably working from day to night ) and so many other things to consider, slowly you get where the value of your money goes to satisfy the person that will eat there, also they don't have the luxury for any mistakes at a thing like this ,not even one
such a small portion.
+John Cloud An average meal at Faviken is more than 20 courses, so...
+John Cloud Having made this at home after seeing the video i will have to agree with Magnus on the portion size. The burnt cream is incredibly fat and sweet, and does make for a very nice savoury taste, but eating any more than is on that plate... would be overrated.
+PipeSmokingBearGuzzlingBassist did you come to any conclusions regarding proportions between the amount of cream, size of pan and the temperature?
30 dishes .................
The problem with this is after eating that small super expensive portion, you would still be left with a grumbling stomach..
+achilles dick You would never leave hungry. Magnus's restaurant usually serves about 14 courses. Enough to keep you from pooping for a couple of days.
+achilles dick he serves about 20 portions, plus appetizers and desserts after with cigars and teas; everyone remarks how Stuffed they are leaving there
+John Smith so ah how's Pocahontas? Lol
+achilles dick or Meeko
SOOO this IS NOT about the food so much as it is about the experience??...Wish I had that kind of pompus in my personality
it's all about the food, and the experience and the sheer dedication and precision that is required to pull of 30 plates timed at exact minutes continuous for each dish for almost 4 hours and its not only one table ..... multiply that by let's say only 10 tables ,his team must work like an orchestra one mistake and that's it.and trust me after 30 plates even in so small portions you will be fool
So pompous and pretentious! That is not a meal, I appreciate the quality of the food I really do but places like this you're just paying for the name and pompous experience.
Can you point to a place with comparable food and dining experience for much less? This isn't Smith and Wollensky's. It's closer to Ultraviolet in Shanghai. It's not a value proposition. You ARE paying for the experience. What you call pompous, someone with a bigger bankroll calls unique. The 1% have to spend their money on something, after all.
You're right, that is not a meal, thats one of about 30 dishes that you get served during the course of the meal.
So pompous and pretentious........... I say to you so stupid and ignorant!!! this menu consists of 30 dishes try to eat 30 plates with bigger quantity and you will be disgusted in the middle of the menu, one more thing .have you ever been inside a professional kitchen before ???? guess not because you wouldn't criticize like that. try to do what he and his team are doing and then say pretentious because if you saw the video you would have noticed the countdown clock, all 30 plates are timed at exact minutes between them lasting 4 hours long ,and they don't fix only one table ...... you should challenge yourself to do it for only one person and if you can pull it off you will come and wright the same comment again :)
He fried one thing in one pan, and one thing in another pan. How much simpler can you get? What is pompous or pretentious about that? Do you even know what those words mean? Or do you just have to find something to whine about, and you can't come up with any actual criticism of this?
If you're not interested in good food, why are you watching a video about it?
@@babyhuey6342 The irony is that when people misuse the word "pretentious" they become the pretentious ones.