Llama Inn Chef Erik Ramirez Grills Peruvian Anticucho with Binchotan Charcoal
Вставка
- Опубліковано 29 чер 2016
- Llama Inn Chef Erik Ramirez shows us how to make the perfect Peruvian Anticucho using Binchotan charcoal on a Konro Grill.
Featuring Eric Ramirez, Chef at LLama Inn
Produced by Gigi Dement
Directed by Shandor Garrison
Cinematography by Tony Burns
Art Direction by Alina Uzlov
Food Styling by Rebecca Jurkevich
Still haven’t subscribed to Bon Appetit on UA-cam? ►► bit.ly/1TLeyPn
CONNECT WITH BON APPETIT
Web: www.bonappetit.com
Twitter: / bonappetit
Facebook: / bonappetitmag
Google+: plus.google.com/+bonappetit
Instagram: / bonappetitmag
Pinterest: / bonappetitmag
Tumblr: / bonappetit
The Scene: thescene.com/bonappetit
Want even more? Subscribe to The Scene: bit.ly/subthescene
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Llama Inn Chef Erik Ramirez Grills Peruvian Anticucho with Binchotan Charcoal
Starring: Erik Ramirez
Artist: Jet Stream
Song: Remote Control - Навчання та стиль
Dayum you Eric ! I just ate 30 mins ago but you made me absolutely hungry after watching this. Those colors were magical. I can only imagine the flavor bursts.
I want some now
Was looking for an authentic Anticucho recipe and found this one. Genius! I'm usually NOT a Bon Appetit fan because they spend more time hamming it up for the camera, and I generally do not agree with their approach. This Chef however is the real deal! Thumbs way up for this!!!
Bon Appetit should really feature more Peruvian food. Peruvian cuisine has been consistently voted world best for years in a row...
Muy bien mi amigo erik buenos recuerdos cosinando esos anticuchos juntos espero bolver a trabajar con tigo att trini de mexico.
"This is the one I grew up eating.." Man, I can relate to that. Whtever food that is close to your heart, you cook it very well.
Yummy 🇵🇪😋
QUE RIQUISIMO SE VE ESO, WOW!, Yo me compre la semana pasada un Japanis grill pequenio, muy hermosa. Y a penas me voy a enceniar como uasarlo. y ver lo del carbon. quiero hacerlo bien. Y quiero buenos sasones. Necesito aberiguar mas. Pero este video es buenisomo, Gracias.
Viva Peru!!
How to make konro grill
Best food in Peru
where I can find that kind of those Marined Sauces? thank you. !
if u are in the states . try fiesta market or any latin market aorund ur area . ask for peruvian stuff . and look after aji panka . next to marinate the meat or beef heart . mix half a pound of meat 4 table spoons of aji panca , 3 spoons or vinegar , half spoon of black pepper , cummin , half spoon of oregano . 2 table spoons of fresh garlic paste and salt (really depends of ur taste (the salt))
I grew up eating spaghetti and pot roast. Maybe it why Peruvians are so good looking, and have so much heart..lol
so yummy, one more please, thanks Peru
Perú ❤️
what barbecue grill is this? and where can i buy one?
1.5 hours is the duration of my entire dinners😅
hi . i love to make one grill like youres (Japanese) but not sure what material is made of the walls - soy de Paraguay
Gracias
That Peruvian dish looks so much like Japanese Yakitori. It's like parallelism.
Isn't yakitori rather new compared to the anticucho though?
Whole lot of Japanese descended people in Peru - more than anywhere outside of Japan!
No it's slave food
@@HonusToThe5true. Nikkei cuisine
OK... This grill is mine. Can I add bricks to portion off a smaller section (for smaller jobs,) without damaging the ceramic? I would think so, but, what do I know? I was thinking about buying the smaller grill, but the big one is only a few $USD more.
That is not binchotan
For $20/kg, using binchotan charcoal which burn 4-5 hours to grill only 5-6 stick of chicken? How do you reuse the charcoal?
Extinguish in bucket full of cold water and allow to dry. Re use as per usual method.
When using real binchotan charcoal, you extinguish it in a clay pot with a lid traditionally after finished using. The coals will be extinguished in less than 10 mins but the pot will remain hot for a further 20-30 mins. If you don't have a clay, I use a smaller stainless stock pot with a lid to cut off the oxygen.
Ali
The food looks great, but I really, really don't think that's binchotan. Kishu binchotan (紀州備長炭) is probably the best type; the wood ends look dense and shiny, like some dark metal--they even sound like metal when struck together. There are other inferior binchotan 'copies', but even these do not have the hole in the middle like the charcoal used here. This charcoal must be some sort of briquette.
There's the possibility the restaurant uses a mix of briquettes with binchotan though--but this is hard to see from the video.
Its square charcoal more of like a sumi style or thaan style compressed coal. White binchotan is about 330 for a case of 30lbs
i dont see any real bincho，i use tosa binchotan，this video is bs the chef knows nothing
This is Ogatan. You're getting played chef.
thats a compressed charcoal not proper binchotan
Fist amd yum
The smoke engulfs the protein....Uh, you mean meat???
Dude... at least put 3 or 4 sticks per plate.
Sorry but that is not binchotan, as others have also stated. Shame on the chef if he tells his customers their food was cooked over bincho charcoal, and charges the price for it. Binchotan is not cheap. Thumbs down
Yep you are right...that's the sumi charcoal....made in Vietnam probably. It's sad the chef had to make that false claim
yep first thing I saw, sadly he isn't the first one I've seen on these american restaurants claiming to use binchotan only to drop a hexagon block out lol
The sauces he puts on top are OPTIONAL, since the marinade already gives a lot of flavor to the meat. This cook should not mix so many sauces, too much flavor will confuse the customers who are new to the peruvian cuisine. They have to get to know first how it taste with the basic marinade, why put the aji sauces.... god.
expensive charcoal..
It is, but you don't always need this type of charcoal. Good Lump charcoal is fine. This charcoal here is great for longer grilling sessions.
That charcoal isn't expensive... it's shaped briquettes made in vietnam.... definitely not bincho.
Not binchotan, would be skeptical of a chef who does not even know the difference....
Dibikin tapi ga di makan
This dude trying to make fancy anticuchos ... i think he was raised in the US not here in Peru , My mom makes beautiful big chunks of hearth beef, potatos with a yellow sauce called huancaina and that yellow chilli sauce hes putting looks like a weak version of my Rocoto homemade sauce but anyway good job it looks delicious , put some more skewers per plate though .
that's not true binchotan at all. that's ogatan. a manufactured binchotan alternative.
Pretentious. Adds very little to the internet. I hope you negotiated an ad buy for the special charcoal.
Cooking Peruvian food using Japanese cooking technique isn't pretentious, you twit.
Jalapeños are not Peruvian. This chef ruined that dish
Ají amarillo is not a peruvian chili only. It grows in Chile, Brazil and Bolivia too. Damn peruvian people, always trying to appropriate from other cultures.
Sid Grim Estas mas celoso que una hiena ambrienta, porque tu Pais no figura en el mapa del mundo de los ganadores, and don't lie yourself, aji amarillo is originally from the coast of Peru, not from the jungle at brazil or Bolivia, with more than 4,000 of history has found in the north of the coast of Peru in the Pre-Incas culture ( there's a sample of aji amarillo, been found in the Incas Ceramics ), after the Spanish was taking to Europe and other places in which can grow, but never with the same flavor or size, Bolivia never exist at the time of Incas empire and part of the Amazonian territory of brazil has today , was incas territory known as tahuantinsuyo, you should read the real history before placing your negative comments, hoy en dia el aji anarillo crece hasta en los EE.UU y otros Paises, pero nunca igualable en sabor, constestura y tamaño al aji amarillo original Peruano.
CARLO MONTERO Fuck you too bitch, lmao
Lol.