THE BEST STEAK IN LONDON | FOOD BUSKER | John Quilter
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- Опубліковано 20 вер 2024
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#London #JohnQuilter
I'm a British chef, entrepreneur and make films about food on UA-cam. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
THE BEST STEAK IN LONDON | FOOD BUSKER | John Quilter
• THE BEST STEAK IN LOND...
John Quilter
/ foodbusker
i like this chef, he understands people have their preferences.
I’m a more medium person but I’m not picky if it’s under or over that. Really just matters how it tastes.
My girlfriend on the over hand, she likes all her meat well cooked (she’s always been super anxious of food poisoning so all her meat is always burnt) so whenever we make any kind of meat, I always try to find ways to make it as juicy as possible but cooked the way she likes it.
Maybe the best series I've ever seen
Interesting to hear a chef say that steak doesn't need to be rare and it's just showing off. Always thought this myself. Looked awesome but ribeye is the best cut!
I proper sous vide steak cooked rare/medium rare is nothing but amazing. Try one and you won't go back.
@@yanney4667 come on stop showing off....
@@schmatever if I was showing off I'd show pictures.
@@yanney4667 hes joking buddy
For me sirloin and ny strip are the best cuts. To each its own.
What a channel, what a chef, what a man. Hella good work mate, keep it up!
My entire cooking ethos in 8.57. Another top one chef, keep increasing the peace
Loving this beef series Chef!!! The storytelling of your videos is getting better and better. Keep up the epic work brother.
Some things just don't need much seasoning. A little salt some pepper and you're golden. Can't wait to see the Irish guy. ;)
Thank you Food Buskey for making my day.
Loved this mini doc chef! Can't wait for part 2!!!!
you seriously need iconic thumbnails that alert us that these videos are coming from you, i didn't even notice this in my sub box
just anything that alerts us it's a foodbusker video and not another buzzfeed spam video
I take it that this man is not the same Richard Turner as the mind-blowing ‘card shark’, Gambling Godfather, or, to use his own terminology, “Playing Card Mechanic” from Las Vegas, whose truly jaw-dropping “USP” I shall not reveal here. Anyone interested in learning more of this man’s truly jaw dropping ability will have to dig for it themselves. You won’t be disappointed.....
It's weird watching youtube videos of a british man talking about meat without utter "quintessential platonic ideal" or "conviviality" or "profound"
Why because you yanks punch each other in the arm shouting yeahhh bro that steak is tightttttt us brits have more of a gentry way of describing our food
@@jgraham3146 that meat show reference went totally over your head didnt it? Hahaha
i hate but also love how pretentious that guy is. i miss him.
Oh you!!!! I can't wait for the next episode!
@@foodbusker You should have seen the unedited comment.? I shouldn't comment when I've drank a bottle of wine and I'm hungry!
I've never ate steak and I don't even cook, but I still like to see your videos man. You can really see the passion in John for cooking, learning and wanting to improve himself even more. It is inspiring to see a man of passion. Keep it up man!!
It’s been 3 years now surely you’ve had a steak in this time😂
Yoda of beef... thanks for the great work of the force
Excuse me but what the hell is that pizza next to your name
Just watched this episode at breakfast time on a Sunday morning and I am now craving beef for breakfast. We have added this program to our free Simply Good Food TV app to help grow its viewer numbers.
great way to kick off the new year! seriously could have spent another hour with the two of you discussing beef, preachin' truth. Eager for next weeks content. (love seeing the FB mobile unit put into service) your food/travel vlogs have always been brilliant, looking forward to more *Food Busker Explores* adventures
Excellent Chef, proper knows what he's talking about
John, please tell me you ate all but the bone of that delicious-looking steak? *I couldn't tell from the editing just before the Chef re-joined you, right before you shook hands and left?
I can vouch for Hawksmoor, the best steak house I've been to and I've been to a few. I was lucky enough to have visited hawksmoor twice. Will be going back very soon.
How much would that porterhouse cost? £100?
@@cgavin1 I'm not sure but its like £8.50/100g
@@cgavin1 Peter Hannon salt aged beef is about the same price per kg as M&S. As Richard says - just add salt and fire.
Me and my family went to London and ate here. Let me tell you, YOU WON'T REGRET IT! The food was so delicious, definitely the highlight of the trip. Me and 3 people shared the 700g chateaubrian, and just wow! I can also recommend the portabello mushrooms, they were the tastiest side order I've ever eaten! (The Mac n cheese side order was also awesome)
“Rare is for people that are showing off.” Agreed!
I had this, it's worth the money. Dipped in the bone marrow sauce, it's almost too good for words.
Glad to see your channel is growing. You deserve it!
Loved that John. Richard Turner talks sense about 'show off rare steaks', we tried them and found them rather flavourless with a phlegmy texture, ah well each to their own. Medium to well is our favourite. Looking forward to the master of dry ageing!
Loved this vid chef 👨🍳 👌
I have just come across your channel glad to see someone taking the time to get to know how to produce something the correct way, respect from jim the butcher.
New to ur page u came up on my recommendations and I ♥️ 🥩 sooooo definitely will subscribe because that chef knows what he’s talking about proud to be British 🇬🇧😘😘😘💯💯💯💯♥️♥️♥️♥️
I ENVYING you. What a beauty of a piece of beef. That’s art
I'm a medium rare person myself, and I usually go for sirloin or ribeye (depending my how much of a budget I have). There's enough of the caramelised flavour, as well as the natural meaty flavour combination.
The steak didn't seem to have much marbling which is one of the two criteria used to grade beef in the United States. It also seemed slightly overcooked. Of the different grades of beef sold in the United States the one invariably encountered in supermarkets is choice. However, in very high end supermarkets, at butchers shops, and now in Costco you can get Prime which has considerably more marbling. The approximate cost of the sirloin side of that porterhouse without the bone which we call New York strip steak as prime is between 13 and 14 dollars a pound at Costco. You can convert that into pounds sterling per kilogram. We eat a lot of beef in the United States. The backyard grill is almost a standard appliance of every house with a backyard and every apartment with a balcony. Most use propane but there are still many who use charcoal briquettes.
Exactly the way i was trained as an apprentice. During my days the theme was natural, the fresher the better , ,freezing food was considered bad. Example these days i watch modern chefs freeze mousses and pates and anything else so they can form shapes such as making pate look like grapes or mousse look like an apple.
Also in my day there was a push to make almost everything yourself so that you could be assured there were no chemicals in the food. These days the chefs take natural food and put the chemicals themselves, they add agar agar and maltdextrose and lectathin and calcium lactate etc etc all in the name of molecular gastronomy.
Watching the food of today and the chefs considered to be the top chefs in the world, it almost seems as though everything i was taught was thrown out and everything i was taught was bad, is the new good.
So it is nice to see someone going back to simplicity and letting quality produce speak for itself.
Yes I do my steak like that. No pepper during the cooking. I have yet to leave the steak for 20 minutes. Superb patience
Love seeing the experts in the comments that know better than the chef in the video, he's only worked under the original Roux brothers and Marco Pierre White. Gotta love youtube.
Mate your a legend creating these series'. It's all very interesting and delivered very well! Thanks
Watching this while hungry ....
You definitely know your meat! Come and see some our grilling videos!!
The way he just use course salt, is the Brazilian way to season the barbecue aka "churrasco brasileiro", im Brazilian and for tge best way to season beef.
That ending was a cliffhanger of the (dry)ages! This series is gonna be awesome
Complete agree with his comment about rare steaks. Medium is best. Not enough tasty charred bits when it's rare.
see this food taster guy is very informative , he is grateful, he really is proud and takes a ton of pride in his practice. tasty fruity super rustic taste . he does not say things like that... he is very informative and down to earth about the steak..and how he describes it. even scientific about it...i would trust his advice..not just because of how absolutely delicious that steak looks and how cool and knowledgeable the chefs are.. but because this guy is so knowledgeable and down to earth about how he describes the steak. i want to go for all three of those reasons
His CV is mighty impressive, working alongside 3 superstar chefs 😯
Amazing looking steak. I nearly always go for ribeye.
Happy 2019, John! This was such a great source of information! I'll forward this to Guga in Florida: "Sous vide everything", on here. 'Cause the reason to watch this: to find the perfect knowledge and technique to cook things. So I'm shameless in sharing this with another channel. We're all here to learn from each other. Simple as that. And with respect, hopefully.
My 2 fave food channels :) oh and obv Guga Foods makes the top 3!
Chef seems like a real cool guy.
Interesting re Max salting. Some chefs say not to salt pre cooking as it only draws the moisture out of the meat. Flipping 20-30 times which goes against possibly old beliefs of leaving it alone. Agree rare and well done are redundant states. Also, what's the deal with only taking it out of the fridge for 10 mins when most would say at least 30-60 mins??
Peter Hannan is a legend
Would be great to see Peter Hammond and how he ages his beef!
www.hannanmeats.com
You need to come in Tuscany .... It will be a learning and useful ( for your job ) experience!
Most honest chef on how a steak should be cooked.
Excellent looking steak here John.......looking forward to part 2 :)
I've been dry aging Prime grade beef Ribeyes and such no blue cheesy taste on mine I use the pink Himalayan salt blocks as well as well as course piles of Himalayan salt my dry age comes out perfect
Best steaks I've had were in the US. Not sure what they do but even a diner seemed to master meat above and beyond some high priced Restaurants in Oz.
That's because of Aussie beef are grass fed, not as tender; and they're butchered differently.
@@Charlie-tb3jp Except for very expensive Wagyu, our steaks just don't seem to be as good as a generalisation.
Just discovered this channel. Really well done, mate! Cheers from Australia.
Refreshing to hear a chef who has the same opinion on rare steak as me!
how do you keep it warm when it rests for 20 mins, i understand tenting with foil might change the properties a bit
I'm usually medium-rare and the most I'll go is medium. It depends on my mood definitely.
The British are the best beef farmers hands down. Without them, we'd have no Black Angus or Hereford gracing our plates.
Japanese probably make the best beef imo
Argentine Angus is a treat, even cheap cuts are something else.
yeah, nice episode. Really fun to watch! Better video and audio quality than before! Keep it up!
I thought porterhouse is filet on the left and new york strip on the right not sirloin?
YES FOOD BUSKER! Hawksmoor is my favourite steak restaurant! Great video 👍🏼
Amazing that attention to simple quality and detail. Thank you for capturing it John
I'm so excited. You are going to a local butcher to me that I've been to before!!!!! Try the hanger steak.
Awesome can’t wait for next episode cheers 🍻
Some folks think this overcooked???? This is perfect
0:17 Artesian meat? Like from a well?
_The Jedi Knight of beef,_ huh? That was freaking awesome! 🍽️
There's a french documentary on steaks called, The Steak Revolution. Hawksmore is rated the number 2 steak in the world according to the film makers.
HNY John, great content yet again! Cheers! Roll on more fantastic videos in 2019.....see you here in Ireland next episode 😁
When I first started to get into steak there seemed to be a lot of snobbery. I like my steak medium now but I started off as a well done person. Gradually just reducing the cooking time and realising it tastes better when it's not over cooked. Plus you've got the quality of the meat to consider.
I have had a good Porterhouse, but Ribeye is my favorite cut!
For me too
I’m there next month for my 40th with a trip to Shepherds Bush Market first. Can’t wait.
This chef demonstrates a humility rarely seen in the restaurant business. The customer is always right. He actually said that in the interview. Personally, I agree that both rare and well done are poor choices for steak preparation. But if someone wants it that way, why argue? Very enjoyable clip. Thanks for posting.
When the chef said the customer is always right, he had a smirk on his face. If I was a chef and someone wanted a nice piece of meat well done, I'd come out of the kitchen with a cleaver!!
Hawksmoor steaks are brilliant plus their Sunday roast beef is equally superb with a fantastic price for a London quality restaurant. Air Street for me.
sitting here eating my costco steak
Excellent as always
Hawksmoor has the best english breakfast. Fully loaded!
maybe one day i can buy one of your steaks they look incredible ! i wish vacation time was sooner than later! got to get my passport up and running !
Have you seen the Umai dry aging bags? To dry age meat in a normal refrigerator
Always love the content FB. Don't always agree with the ideas presented but that's the spice of life, variety. I had the best steak of my life this summer in Esposende. The whole meal (including the steak that fed my family), cost €45!! No joke.
Porterhouse steak! Wow! There is a restaurant in Bixiga, São Paulo, Brazil called the Temple of Beef. It used to be run by Mr. Bassi, now his family is in charge, and they are masters at barbecuing Porterhouse Steaks. I had planned to get some of these steaks and prepare them at home for my Christmas lunch I offered my family, but the price was prohibitive. Nice video! And not too pink inside! Just how I like it!
Happy New Year FB!
That's it, a steak is for dinner. Looks delicious. Btw, channel is really improving, nice work.
Kickin'. Love the process... Eat it, go where it came from.... Cheers bro
Can’t wait for next week John
Interesting to see how Richard’s cooking style has changed over the years. In this clip he states how the branding lines on a steak are silly but that’s exactly how he cooked not long again - see in this clip ua-cam.com/video/PIm-2gp7uQQ/v-deo.html Great to see we are all always learning and improving - even with the humble steak 😊
Seems like he's just trying to be contrarian about everything tbh. He's right about rare steak though, at rare temp it's not hot enough for the fat to "liquefy" and spread through the meat
Finally! Someone says it. Medium to medium well is the way to roll.
he said medium rare as well
7:06 that doesn't look medium / medium well at all. Guess he decided to cook the steak to a more deserving internal temperature even after his spiel about being a plonker. Lost my interest when he said I turn a steak 20 - 30 times to give it the attention it deserves ... wtf is that shit.. more like checks the steak 20-30 times to be sure he hasn't fucked it up. Medium/Medium-well on sous-vide is different though. Good video though.
@@dexmox999 Ah well, I'll make sure to come to YOUR immensely popular restaurant chain instead. What's it called again?
@@bosambo its called "Not Overcooked" look it up dickhead
Its 100% preference but because of science its proven that you get a juicier and more flavorful steak when you cook it to rare/medium rare
Whenever I order rare steak I say rare really loudly and look around for approval.
i do the same when there is lettuce or any greens on my plate, and yell out I AM NO GOD DAMN RABBIT!
and then watch people be impressed
I have my steak "blue". Love the looks and comments from people saying look at that blood. Thing is that it's not blood. It's a substance called Myoglobin. Just happens to be red.
It feels like ages since I have heard your voice! And now its back with some steak.. :D
900g of top quality steak. Man! What a day's gig.
Welcome back John I missed you.....
I had beef when I was in Ireland and the beef in Europe really does taste different It has a more authentic taste.
Happy new Year to you and yours John. Lets make this the best year ever. Before the end of 2019 i will come to London and appear in one of your videos =) Thats either a threat or a promise depending on how you look at it ;-)
Impressive looking steak. Hope you have a Happy New Year. Cheers, Chef John!
Goodman is my favourite steakhouse
Mmm love a good steak. That one looked epic John ! Maybe a holiday to London to try it out....
Maybe one day John. Long way from Australia !
Is bad that I want your videos everyday!! Also would love to see you on Sunday Brunch!
Grilled over coals...The ultimate flavour base.
How much did it cost it looks fantastic
Why did they stop using pepper?
Hawksmoor is one of my favourite restaurant's!!