Pssh. That's child's play. My personal chefs think this dish is about as classy as chicken mcnuggets. I eat better than this while I'm taking a shit on my gold toilet. These chefs are about as talented as Carrot Top in a coma.
People have to recognize that gastronomy is an expression language like music, photography, painting, cinema, poetry, architecture, design...... Is pointless to compare good food with unique food. One is manufacturing, the nice handmade meal you enjoy in a common restaurant or made by your grandmother over the beautiful Tuscany campaigns but this one is art, is experimentation and concepts studied behind the ingredients, their manipulation and fusion together. When u try a degustation menu from a "michelin star" chef you definitively having an "experience", nothing more nothing less than a creative performance. How ignorant you can be commenting like: "too small portion, too fashion, too nerdy..." I am an italian cook, have big family all over the country, self producing wine, olive oil, vegetables and meat with a very strong gastronomy and food culture and i always eaten best traditional, natural, fresh and quality food in my life but looking at my memories do you know what i could never forget? my michelin star experiences....like a great movie, like a great music concert, like a great composition. Thats created not to feed your body but to feed your soul and mind stimulating curiosity and perception . Forgive my english :/
@@MeatBunFul If you know the basics of cooking, it wouldn't be hard to replicate this. Don't need a centrifuge to make butter, just use a KitchenAid or a small churner. The other machine was a sous vide and you can get them for around $70-80 at Walmart. However, if you don't want to use a sous vide, you can replicate the water bath in a pot on the stove, you'd just have to watch the temp closely.
"Poached lamb loin with cucumber, pepper and caviar oil"- sounds disappointingly normal for The Fat Duck's standards... Oh how wrong was I, absolutely amazing how much work went into this dish.
People think you pay a lot of money in these restaurants just because they're fancy. They don't realize the amount of work that lays behind such dishes
Abu Chaleh the heck are you talking about? This was a chef presenting one of his dishes to you. You want him to go into detail? You want a 30 minuet video? If you weren't able to learn anything from this video then your a real numskull!!
i would really love to see a blind taste test of this food out on the street. fun to know what people think when they dont know who and where the dish has been cooked.
This is good old Canadian home cooking. Lol not really, but it looks amazing. Although Id want a larger portion. I could eat that entire meal in two bights.
I have a question about a lot of these Michelin Star quality restaurants, including The Fat Duck and Restaurant Gordon Ramsay. Do they serve the food hot or cold? They always seem to take a long time between cooking and serving the food, while the presentation of the dish is perfected. And for example the lamb, in this case, is only cooked sous vide at 60C then rested for 10 minutes, surely it would be cool by the time it reaches the diner? Which surely wouldn't be as enjoyable for the diner as eating it piping hot?
fhodngodfn its warm- not hot as u would normally have it at home, unrested. - i know it takes a long time on the show- but they slam it out it service- with 4 people or so prepping each dish. as for resting- yeah- they ll keep it under a light lamp to keep it warm, and often will give it one last sear on a fried dish to heat it up . i often thought the same thing, always hesitant to rest my meat- cos i thought it would just go cold. but the plates are warm, the kitchen is warm , and it stays a pleasant warm temperature.
when they actually cook during a service it's usually like an assembly line style and they would most likely have more of this stuff prepared and stored somewhere by chefs in training, what took this one guy 5 mins to do would probably take the kitchen somewhere around 2 mins to complete as a team
Uh... obviously he used the quad-circuit centrifuge stabilizer calibrated by an inverse sear extraction process. Do you even know how to use a microwave?
thanks for your answer but can you be more simple in your answer .i mean at home how can i make the cucumber be as so green like what he did.of course i know how to use a microwave .help me with this .thanks
Restaurants like these aren't meant to make you full... They're really meant to offer flavors or a combination of flavors you really cant find anywhere else in the world. Or more like a Flavor Adventure from what i heard... But with all the courses they offer, you actually might be full anyways. If you wanna eat somewhere to get full, just go to a 4 star restaurant like a Steak House or a large fast food run.
You should probably stop insulting people that criticize the small portions. Yes, the food is not meant to fill but to provide an experience; however, that does not make it immune to criticism. If people want to complain about the small portions, let them. Regardless of the quality of the food, people still want quantity. That plate is by ALL standards measly. Go to any food calculator and you'll see that this particular dish is less than 500 calories, which is less filling (and by extension less satisfying) than a simple bowl of cereal and a banana.
The fat duck only offers a 7 course tasting menu so even if the dish is 300 calories each that across 7 courses would be 2100 calories, or 100 calories more than a womans entire daily intake of calories in one meal not including the wine. i see your point about the small portion but this dish would never be eaten as a main or even a starter, if you go to a michelin star restaurant that has an a la carte menu the portions are bigger.
love the staff canteen content but the administrator/public relations person who manages the comments section is downright rude and aggressive... how about taking the opportunity to educate people rather than insulting anyone who has anything negative to say about your channel or the chefs presented...
I know this dish will taste absolutely incredible, but watching them cook in this manner just isn't cool like watching a chef work with fire and pans. It's like watching a dissection tutorial in a Science class.
I find it too much ado about simple things (and frankly I do not understand why to pair such tastes as lamb and caviar are), but I do admire the utmost perfection of each component, though. Would be personaly fond of those cucumbers alone. Interesting, interesting, interesting. This whole series is perfect.
You pair those flavors together and you search for those new pairings because you are at The Fat Duck, and your job isn’t to make simple things. Nobody’s denying that simple creations like a carbonara with handmade pasta or a perfectly cooked steak can be sensory experiences all on their own, and really beautiful ones at that, but you don’t go to The Fat Duck to try the simple things. You go there to be wowed with a magic you never knew was even possible!!!
You know this is just for a demonstration, right? That caviar oil and all of those other ingredients are used up in their entirety for many more plates of that same dish which will be served on The Fat Duck’s menu! No wastage here😉
a piece of un marinated meat with sauce. iono i mean cant anyone take a cucumber souved it then fry it then season it i mean its a lot of work but not that much work
who should i listen to? a head chef of a three michelin starred restaurant, rated at one point, the best restaurant in the world. or maybe a random on youtube who claims to be a chef... i think i'll go with a first option.
what a Donkey xell1969, i'd say you have youre meat well done as well, Dining out is meant to be an experience for the guest, and to have something they cant make at home at least thats what i do at my restaurant. You my friend have no taste
I would rather have it medium rare and with roast potatoes and gravy, the cucumber for the salad. You have your tastes and i have mine, period. Bigots like you do not respect peoples opinion.
justyn france you are an immature and an unwary person because you dare to affirm what you actually ignore. But that is your problem, so i wont bother to reply any more, you just need to GROW UP.
If you think it's cancerous,no prob,you just don't have to eat on that restaurant.If this is really harmful to one's health media won't shut up about it considering they're making it public.
But is have one little question,guys...and that is...is there any customer that is saturate,or i don't know the word...it is in harmony with how much he eat and the stomach is full?? Because for me,i think i will need 2-3 portions of that dish!??? or in those restaurants u don't feel full,only u pay money just to taste?
So the only thing to be stove cooked was a cucumber, not even the lamb? A stew and offal too, but most likely braised. Seeing beakers and a centrifuge made my mouth dry up and get flashbacks of smelly chem labs in high school.
with the advent of molecular gastronomy , and the glamorisation of dining, I've seen the face of cooks change so much. 40 years ago chefs were hard drinking, swearing types, then 30 years ago, with marco, they became rock stars, but still hard and real men. now with all the scientific nature- and the fine dining culture, we have these nerdy types who look like they enjoy the precise element, and scientific aspects, rather than standing in front of the grill and ffrying off a big piece of meat, these guys like to play with their toys. its changed so much- from being a working class job i did to literally a prissy, fancy gig for pseudo artists and scientists. i do love it all though- i love food - and appreciate all the chefs that do it- just interesting to me how much its all changed.
30mate thank the church of the drunken kitchen , patron saint of marco, and blessed is he who does rails off the temp waitress' tits in the cold room...
Its not dead tho, ive been working with chefs like that for the last few years now, it just depends on where you work. But in the long run thats no life for anyone, drinking, sweating all day, standing for 14 hours with no brakes etc. etc. I'm glad atleast someone is trying to make an easier life for chefs bringing in "easier" methods
I think I'm going to make this for breakfast before work tomorrow
wtf
James Bond how do you get massaged while you swim?
Pssh. That's child's play. My personal chefs think this dish is about as classy as chicken mcnuggets. I eat better than this while I'm taking a shit on my gold toilet. These chefs are about as talented as Carrot Top in a coma.
The fact that you can swim above 1,064 °C is impressive.
Lol
Damm! I just got rid of my centrifuge...
You can make butter by shaking the cream by hand :)
I find a small Haydron Collider gives a much finer texture.
@@tadgmcloughlin6061 I just use a mobile-controlled black hole. But really tomato or tomato.
My centrifuge is much too big for the kitchen!
Is a leftover from the NASA moon projects.
Hay .
A dish like this, with all its facets, really brings to light my limitations as a chef and a cook, and that's a good thing.
Andrew Tozier keep pushing chef
The cucumber thing is just pure genius. Must be wonderfully fresh.
3:51 we finally know who took Gordon Ramsay's lamb sauce.
People have to recognize that gastronomy is an expression language like music, photography, painting, cinema, poetry, architecture, design......
Is pointless to compare good food with unique food.
One is manufacturing, the nice handmade meal you enjoy in a common restaurant or made by your grandmother over the beautiful Tuscany campaigns but this one is art,
is experimentation and concepts studied behind the ingredients, their manipulation and fusion together.
When u try a degustation menu from a "michelin star" chef you definitively having an "experience", nothing more nothing less than a creative performance.
How ignorant you can be commenting like: "too small portion, too fashion, too nerdy..."
I am an italian cook, have big family all over the country, self producing wine, olive oil, vegetables and meat with a very strong gastronomy and food culture and i always eaten best traditional, natural, fresh and quality food in my life but looking at my memories do you know what i could never forget? my michelin star experiences....like a great movie, like a great music concert, like a great composition.
Thats created not to feed your body but to feed your soul and mind stimulating curiosity and perception .
Forgive my english :/
+Leonardo Albanese (KOL) You just explained to me what I never understood about all the "fizzy fuzzy stuff" of fine dining. Thanks! :)
i understand now. thank you!
it's food not some art it is supposed to be simple
@shiraz khan that's what he said - at a Michelin star restaurant, food is art.
Leonardo Albanese thanks I’ve wanted to say this to all the salty haters
Still trying to wrap my head around this one. Amazing stuff!
Wow just wow. A total mind blower. Have watched it over just to try take it all in. Thx u help me learn and expand my knowledge so much
Thanks Peter glad you enjoyed them
Ok now go buy all those scientific machines and cook overly complicated food
@@MeatBunFul If you know the basics of cooking, it wouldn't be hard to replicate this. Don't need a centrifuge to make butter, just use a KitchenAid or a small churner. The other machine was a sous vide and you can get them for around $70-80 at Walmart. However, if you don't want to use a sous vide, you can replicate the water bath in a pot on the stove, you'd just have to watch the temp closely.
Itd be interesting to sit in on a service there just to see the logistics and how it all comes together. Great stuff all around
Holy s***! That's a lot of work for one dish. My respect to these guys.
"Poached lamb loin with cucumber, pepper and caviar oil"- sounds disappointingly normal for The Fat Duck's standards... Oh how wrong was I, absolutely amazing how much work went into this dish.
glad you enjoyed make sure you subscribe
Fantastic. Maybe someday i will be able to eat there
Tooo much chemistry here fellas
I cant get over how green those cucumbers are.
Stunning
Nailed it. Looks perfect.
This is revolutionary
Hope you guys can upload one new video every day. I love your channel.
wheres the knorr stock pot?
Really Intense, prep and plating. Great techniques !
Fantastic, 100 % motivation , All the work that goes into each element of the dish... Wish he could explain the charcoal oil
Modern cooking is crazy with gastronomy
what did they do in order to get such bright green-ness on the cucumbers?
+Ryan Newman When you vakum them for long enough they get transparent and more green
Hope this video can be enlightening for all those who goes dinner out to understand how much work goes into one this in this type of restauants.
+Cihan K thanks
People think you pay a lot of money in these restaurants just because they're fancy. They don't realize the amount of work that lays behind such dishes
Brilliant!
i´m going to make it tomorrow!
This was by far the worst cooking video i've ever seen.
+Abu Chaleh blimey what do you consider good then
kek
Abu Chaleh the heck are you talking about? This was a chef presenting one of his dishes to you. You want him to go into detail? You want a 30 minuet video? If you weren't able to learn anything from this video then your a real numskull!!
No one asked.
Sick dish.
The Fat Duck always has the most interesting pairings; nice vid!
damn, that's a lot of work and i'm sitting here too lazy to cook a packet of ramen noodle
lol
i love this guy no pretentious shit he litrally turned cream into butter and actually shared a real method to make a quinoa cracker (btw it works!)
i would really love to see a blind taste test of this food out on the street. fun to know what people think when they dont know who and where the dish has been cooked.
Really interesting, how do they keep everything warm by the time it comes to the table though?
Bear in mind these videos are not shot as "Real' so each section would bring their piece to the Hotplate and then dressed together hope this helps
i would need about 50 of those courses to be fed.
I knocked this up for me dinner tonight.
Blimey :)
hahhahahahahahaha I love youtube comments
With "green pepper juice" (together with the cucumber in the sous vide), does he mean green pepper (as in capsicum) or green pepper corns?
Green bell pepper 🫑
Was this restaurant the same one that Heston Blumenthal ran?
a real molecular gastronomy
How many components on that plate? 😮
whoa this guy takes all the fun out of cooking...
was thinking the same. you might as well use robots to cook your meal.
beauty!!!
What is oyster leaf?
other.koppertcress.com/content/oyster-leaves here you go they taste of oysters
Thank you!
Mister blumenthal was wearing the same glasses haha its obligatory the chef of fat duck to wear those glasses lolz
What kind of onions were those?
This is good old Canadian home cooking. Lol not really, but it looks amazing. Although Id want a larger portion. I could eat that entire meal in two bights.
when going to a restaurant such as this one you go through every course... by the end you will not be hungry i'm sure
"This is tahoon cress." That's where I lost it...
This is why I go to restaurants. Trying food that I would never dream of making myself.
Do they do fish and chips?
i thought he was going to turn the caviar puree into caviar pearls! *facepalm
how to make stock becomes a gel ?
***** gellan gum
Agar agar. It's a setting agent.
I have a question about a lot of these Michelin Star quality restaurants, including The Fat Duck and Restaurant Gordon Ramsay. Do they serve the food hot or cold? They always seem to take a long time between cooking and serving the food, while the presentation of the dish is perfected. And for example the lamb, in this case, is only cooked sous vide at 60C then rested for 10 minutes, surely it would be cool by the time it reaches the diner? Which surely wouldn't be as enjoyable for the diner as eating it piping hot?
fhodngodfn its warm- not hot as u would normally have it at home, unrested. - i know it takes a long time on the show- but they slam it out it service- with 4 people or so prepping each dish. as for resting- yeah- they ll keep it under a light lamp to keep it warm, and often will give it one last sear on a fried dish to heat it up . i often thought the same thing, always hesitant to rest my meat- cos i thought it would just go cold. but the plates are warm, the kitchen is warm , and it stays a pleasant warm temperature.
when they actually cook during a service it's usually like an assembly line style and they would most likely have more of this stuff prepared and stored somewhere by chefs in training, what took this one guy 5 mins to do would probably take the kitchen somewhere around 2 mins to complete as a team
taste combination, he is very creative
No hat...... Well done 👍🏻👍🏻
Finally, something for everyday carrerr mothers to cook.
:-)
good job chef you are very nice.i nee to work with you.
I never thought I'd see a centrifuge used to cook something
Fat Duck has a Hadron Collider built in all their restaurants.
This isn't cooking anymore, this is art where the master piece traverse to a multitude of canvases. Kitchen, the plate and the tongue.
can someone let me how he make the cucumber be so green????
Uh... obviously he used the quad-circuit centrifuge stabilizer calibrated by an inverse sear extraction process. Do you even know how to use a microwave?
thanks for your answer but can you be more simple in your answer .i mean at home how can i make the cucumber be as so green like what he did.of course i know how to use a microwave .help me with this .thanks
+foguena blanche it for a couple of secs and then put it in an ice bath.
+foguena Or you can also put a couple of drops of food colouring on you cucumber.
+foguena Or you can also put a couple of drops of food colouring on you cucumber.
There it is! THAT guy stole Ramsay' lamb sauce!
This is like physics in cooking...
how the heck do they keep it hot?
Would love to eat at this restaraunt.
Chemistry 101!
id have to eat 23 of these plates to be full
+Proeda11 you must have a Tapeworm see a doctor
Restaurants like these aren't meant to make you full... They're really meant to offer flavors or a combination of flavors you really cant find anywhere else in the world. Or more like a Flavor Adventure from what i heard... But with all the courses they offer, you actually might be full anyways.
If you wanna eat somewhere to get full, just go to a 4 star restaurant like a Steak House or a large fast food run.
You should probably stop insulting people that criticize the small portions. Yes, the food is not meant to fill but to provide an experience; however, that does not make it immune to criticism. If people want to complain about the small portions, let them. Regardless of the quality of the food, people still want quantity. That plate is by ALL standards measly. Go to any food calculator and you'll see that this particular dish is less than 500 calories, which is less filling (and by extension less satisfying) than a simple bowl of cereal and a banana.
The fat duck only offers a 7 course tasting menu so even if the dish is 300 calories each that across 7 courses would be 2100 calories, or 100 calories more than a womans entire daily intake of calories in one meal not including the wine. i see your point about the small portion but this dish would never be eaten as a main or even a starter, if you go to a michelin star restaurant that has an a la carte menu the portions are bigger.
Like Magus said, you don't go to these restaurants to get full so just go somewhere else and quit complaining about how it won't fill you up lol
This is not a chef and his kitchen, it's a scientist in his chemistry lab!
Just checked definitely a chef thanks 🙈
I agree, takes away the true meaning of good old fashioned hearty food..
@@avsynx1 No one is going to The Fat Duck for comfort food, though.
Then stick it all between 2 slices of bread and serve it up with chips and tea
I see the videos and am like "Wow! I want to that!", then I remember I can't afford that stuff. Lol.
love the staff canteen content but the administrator/public relations person who manages the comments section is downright rude and aggressive... how about taking the opportunity to educate people rather than insulting anyone who has anything negative to say about your channel or the chefs presented...
Even wears Gunnar Shades to go along with their Scientific cooking!
you can see where he gets his spectacle inspiration from
If I didnt know better Id say Heston himself came up with this
Scientific cooking
This is so fantastically overkill I love it
I know this dish will taste absolutely incredible, but watching them cook in this manner just isn't cool like watching a chef work with fire and pans. It's like watching a dissection tutorial in a Science class.
He made like 10 gallons of this caviar oil just to put a few drops on the plate...
Chances are he has this dish on the menu, or used the caviar oil in another dish. No sane chef would let that much caviar go to waste
I find it too much ado about simple things (and frankly I do not understand why to pair such tastes as lamb and caviar are), but I do admire the utmost perfection of each component, though. Would be personaly fond of those cucumbers alone. Interesting, interesting, interesting. This whole series is perfect.
You pair those flavors together and you search for those new pairings because you are at The Fat Duck, and your job isn’t to make simple things. Nobody’s denying that simple creations like a carbonara with handmade pasta or a perfectly cooked steak can be sensory experiences all on their own, and really beautiful ones at that, but you don’t go to The Fat Duck to try the simple things. You go there to be wowed with a magic you never knew was even possible!!!
I added a knorr stock cube, it’s my choice
3:15 we found em
Damn, I thought we were gonna see Heston himself cook it lol
jules11788 hastens busy doing tv- thats why he leaves this super nerd to cook.
jules11788 even if this video was made in 2002 ashley palmer watts would have been cooking it as head chef...
THERE!
THERE IS THE LAMB SAUCE!!!
What is Michelin star? Price for disgusting food? Or most complicated preparing of food?
I honestly coundnt imagine whats the taste would like
Sturgeon dying for six drops on a plate is a real heartbreaker
You know this is just for a demonstration, right? That caviar oil and all of those other ingredients are used up in their entirety for many more plates of that same dish which will be served on The Fat Duck’s menu! No wastage here😉
I am going to this place before i die
Enjoy
I guess this is one of those restaurants you go to for a tasting experience, not to get repleted.
Some people eat this, and some eat what they can get from food banks. What a world we live in.
a piece of un marinated meat with sauce. iono i mean cant anyone take a cucumber souved it then fry it then season it i mean its a lot of work but not that much work
Upon seeing the second chef: "BOWIE LIVES!"
As a chef, i can tell you that theres things that don't work with sous vide....and Lamb loin is one of them.
RossLinden97 and the others?
there's many. like beef, venison some veg etc.
Interesting
indeed
who should i listen to? a head chef of a three michelin starred restaurant, rated at one point, the best restaurant in the world. or maybe a random on youtube who claims to be a chef...
i think i'll go with a first option.
The name The Fat Duck doesnt seem to suit how sophisticated the cuisine is.
Fuck yea!
oh yes
impossible doing that at home hahahah
I would rather have it with roasted potatoes and gravy.
each to their I guess
what a Donkey xell1969, i'd say you have youre meat well done as well, Dining out is meant to be an experience for the guest, and to have something they cant make at home at least thats what i do at my restaurant. You my friend have no taste
I would rather have it medium rare and with roast potatoes and gravy, the cucumber for the salad. You have your tastes and i have mine, period. Bigots like you do not respect peoples opinion.
You have clearly never eaten at a great restaurant or had good food you cheap ass
justyn france you are an immature and an unwary person because you dare to affirm what you actually ignore. But that is your problem, so i wont bother to reply any more, you just need to GROW UP.
Ferran Adria, Heston Blumenthal & Grant Achatz are no chefs they are scientist lol.
If you think it's cancerous,no prob,you just don't have to eat on that restaurant.If this is really harmful to one's health media won't shut up about it considering they're making it public.
But is have one little question,guys...and that is...is there any customer that is saturate,or i don't know the word...it is in harmony with how much he eat and the stomach is full?? Because for me,i think i will need 2-3 portions of that dish!??? or in those restaurants u don't feel full,only u pay money just to taste?
So the only thing to be stove cooked was a cucumber, not even the lamb? A stew and offal too, but most likely braised. Seeing beakers and a centrifuge made my mouth dry up and get flashbacks of smelly chem labs in high school.
with the advent of molecular gastronomy , and the glamorisation of dining, I've seen the face of cooks change so much. 40 years ago chefs were hard drinking, swearing types, then 30 years ago, with marco, they became rock stars, but still hard and real men. now with all the scientific nature- and the fine dining culture, we have these nerdy types who look like they enjoy the precise element, and scientific aspects, rather than standing in front of the grill and ffrying off a big piece of meat, these guys like to play with their toys. its changed so much- from being a working class job i did to literally a prissy, fancy gig for pseudo artists and scientists.
i do love it all though- i love food - and appreciate all the chefs that do it- just interesting to me how much its all changed.
30mate thank the church of the drunken kitchen , patron saint of marco, and blessed is he who does rails off the temp waitress' tits in the cold room...
I hear you, for me this a little OTT, bring on the rockstars........
+Loop Set Check out Francis Mallmann. He is the cheffor you
I think there is a taste for everything and everyone, I could enjoy this plate, but surely come for more food from the angry slightly drunk old chef.
Its not dead tho, ive been working with chefs like that for the last few years now, it just depends on where you work. But in the long run thats no life for anyone, drinking, sweating all day, standing for 14 hours with no brakes etc. etc. I'm glad atleast someone is trying to make an easier life for chefs bringing in "easier" methods
Oh my... Not sure about the rest of you, but that British caviar looks like the dark half of J.B. Weld...