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Highly technical, yet still VERY classical. Brilliant cooking.
What is the name of the equipment the chef used to make the aerated holandaise?Not the espuma gun, but the container that removed all the bubbles from the hollandaise.
Not 100% sure but it should be some form of a vacuum chamber.
great dish
Awesome!
awesome edit! Just wondering what the music track is?
HI Rhi, just to say that the music is by Emmett Cooke - Reflections in the Glass, source Royalty Free
Latest Video - Midsummer House, Cambridge.
hi,What that container call the one he put the hollandaise in to freeze?
You put the hollandaise in the freezer then what?
I'm sure he goes into the garden in his whites and collects leaves
literally one mouthful.
39devonshire you've got a fucking big mouth then
Big gob
It’s a tasting menu you spastic, not a la carte
all that for asparagus with hollandaise sauce
deconstructed and semi-reconstructed to recrate the classic dish of asparagus with hollandaise sauce
I really want to see you doing 200 covers in this same way...
this is a two-Michelin-starred restaurants not fucking mcdonalds they dont do 200 covers quality over quantity.
Go to Burger King, you scruffy fucking mess.
Why would they want to do 200 covers? Even if they could/wanted to then they probably could do 200 covers, they’re brilliant chefs
Only two asparagus? Jeez.
So much asparagus..........
Phillip Zhong it’s the main element of the dish....
Highly technical, yet still VERY classical. Brilliant cooking.
What is the name of the equipment the chef used to make the aerated holandaise?
Not the espuma gun, but the container that removed all the bubbles from the hollandaise.
Not 100% sure but it should be some form of a vacuum chamber.
great dish
Awesome!
awesome edit! Just wondering what the music track is?
HI Rhi, just to say that the music is by Emmett Cooke - Reflections in the Glass, source Royalty Free
Latest Video - Midsummer House, Cambridge.
hi,
What that container call the one he put the hollandaise in to freeze?
You put the hollandaise in the freezer then what?
I'm sure he goes into the garden in his whites and collects leaves
literally one mouthful.
39devonshire you've got a fucking big mouth then
Big gob
It’s a tasting menu you spastic, not a la carte
all that for asparagus with hollandaise sauce
deconstructed and semi-reconstructed to recrate the classic dish of asparagus with hollandaise sauce
I really want to see you doing 200 covers in this same way...
this is a two-Michelin-starred restaurants not fucking mcdonalds they dont do 200 covers quality over quantity.
Go to Burger King, you scruffy fucking mess.
Why would they want to do 200 covers? Even if they could/wanted to then they probably could do 200 covers, they’re brilliant chefs
Only two asparagus? Jeez.
So much asparagus..........
Phillip Zhong it’s the main element of the dish....