Poor guy was so nervous.

@TonecrafteLuthiery

7 жыл бұрын

Dylan Amadon Probably a medical thing. I don't think just being nervous makes you shake that much. I get that way if I'm really active and don't eat anythong for 12 hours or more

@AlamdaABalqhin

7 жыл бұрын

Dylan Amadon poor boy

@AlamdaABalqhin

7 жыл бұрын

George Mason he wouldnt be hired in a place with hot oil and knives with some medical condition like that, my friend.

@Noobhead34DoesMC

7 жыл бұрын

Maybe hes just cold lol

@KU-mg9el

6 жыл бұрын

its meth.

That first guy is beyond nervous looks like he's gonna have a breakdown.

@Cypeq

8 жыл бұрын

+Todd Stewart thats not harmful unless proplonged...

@nextes85

8 жыл бұрын

+Andvari It's like in those cooking shows. Pressure is building up, you have 15 seconds to go ... and you watch a poor guy's hands shaking like he has a serious medical condition try to finish his delicate plating of the food.

@Andvaritas

8 жыл бұрын

+Howmetos I mean, I understand there's a camera and all... But it's just funny, because as a chef you deal with high pressure situations all day every day. And keeping calm is the best thing to do. I wonder what he's like during a busy service? Actually he's probably great if he's familiar with his surroundings. XD

@Aenima308

8 жыл бұрын

He was shaking more than Michael J. Fox

@ramrod132

8 жыл бұрын

I didn't even notice, but who cares? Everyone gets nervous, and it takes time to get used to being on camera.

advice for the host. let the chef explain the food. it's really annoying to hear you explain things in an attempt to prove that you know what's going on.

@darkinertia2

6 жыл бұрын

jbrunnez that guy does it all the time for everything its annoying

You went through all that and DIDN'T EVEN TRY THE FRENCH FRIES? What a waste.

@silvermediastudio

8 жыл бұрын

+Mike Toles Honestly, I've made twice-cooked french fries in the same oil I fried a chicken or turkey... salted a pile of them spread across a 3'x2.5' tray. They were crunchy and steamy and perfect. Not soggy at all, and they didn't get soggy. These guys are out to lunch, literally.

@44lilnugget

8 жыл бұрын

+Mike Toles I wish they had showed them cutting through the steak to see the cooked interior also..

@44lilnugget

8 жыл бұрын

+Lucy Wyman i made that comment before i saw the whole meal plated haha

@shosho107

8 жыл бұрын

+Mike Toles they looked soggy though

@NoOne3234

8 жыл бұрын

I have access to a laboratory sonicator. Why didn't I think of that? Oh, because the stuff we put in there would probably give you cancer.

All that work for 5 chips lol.

@m18376

8 жыл бұрын

+Spacemonkeymojo \but imagine the profit margins on those things (after paying for the machinmes)

@ReallyWemja

8 жыл бұрын

+Spacemonkeymojo its not only the cooking process that involves a lot of science. The portions should be around the amount of calories needed for a person.

@OGSnoberry

8 жыл бұрын

+Wemja The average person's BMR is around 2500 calories. That gives you 830 calories per meal. Last time I ordered steak it was a 7oz porterhouse, which is about 490 calories. + a serving of french fries (around 360 calories) = 850 calories. And that's a LOT more food than this tiny ass serving.

"I'll have some French Fries please." "Ok sir, that will be about 4 hours. Can I throw some wine in the blender for you while you wait?"

three fucking chips? Are you kidding me?

@kifenehma3ak

8 жыл бұрын

its called "fine dining". it takes them a year to make 9 fries, i think it should be half a chip per plate :P :P

@kikisato

8 жыл бұрын

and Will didn't even try any on camera!

@AlamdaABalqhin

7 жыл бұрын

Penndennis AND HE DIDNT EAT ITTTT 😬😬😬😬 FUCK I WAITED THE WHOLE VIDEO FOR IT URRGHHHH

@luxnox9303

6 жыл бұрын

Better learn to appreciate what you've got.

Love the show... but Will never shuts up! really mate, your the presenter, let the people you are interviewing tell it their way! stop saying "so what you mean is...."!!! They already said what they want to tell us!

Max Billet... could be a skit character on Portlandia

Gordon: i will have the cryo steak Waiter: will that be all Gordon: is that from frozen Waiter: ...

@RiyeL

6 жыл бұрын

CharlieKelly FullonRapist hahaha oh my god thats perfect

"and you can do it all at home" Yup, let me get out my Liquid nitrogen, ultrasonic water bath, sous vide bath, vacuum sealer, centrifuge and deep fryer running at two different temperatures. Dinner will be ready in several weeks - have a snack to hold you over... Before I get called out as an ass - What I mean by this comment is that Scientific Gastronomy is sometime better left to the professionals to be enjoyed in a setting that caters to it. Not everything needs to be made at home.

@brucebellak1905

9 жыл бұрын

Can't comment on the Fries because I didn't make them, but I can tell you the Cryo Fried steak was great. All my guests thought so as well and thought it one of the best steaks they had ever had. You can make the steak at home with minimal investment and they same applies to many of the other dishes that they talk about.

@CODomingo

9 жыл бұрын

douglasrmarion Actually sous vide can be done at home. You don't need an expensive bath and vacuum sealer. Some of the new techniques are innovative, while others are just pretentious and a waste of time.

@syn010110

9 жыл бұрын

douglasrmarion sous vide can be done with plastic bags and a pot of water, lol.

@HeyManny69

6 жыл бұрын

Funny ass comment my friend!

@jonwise3419

6 жыл бұрын

An average kitchen already has at minimum a fridge, a freezer, an oven, a stove, an electric kettle, a microwave, a blender, a water supply system, a drainage system, etc. You make it seem like modernist cooking equipment is complicated, when, in reality, it's not. In fact, it makes life a lot simpler, it gives you precise control over cooking process and makes it very easy. Sous vide makes cooking food very fast, because vacuum packed frozen and reheated food doesn't loose it's flavor, so you can cook food a week in advance and then reheat it later and serve. If can eat food that takes hours to cook for breakfast, because you can prepare your meals in batches. Not doing sous vide is a waste of deliciousness and time. You can cook a perfect state every time, make it in batches and then reheat and eat it any time you want. It's precisely what you would want it used at homes, because it doesn't require years of training your intuition and senses to get timing and to get perfectly cooked food that tastes as if it was made by top chefs. Furthermore, your food doesn't get exposed to three large classes of degradation reactions (oxygen, aerobic bacteria, dehydration) until it's on your plate, which makes it taste delicious and provides maximum food safety. And sous vide equipment is less than $100-150. One has to be mad to have a microwave, but doesn't have a vacuum packing machine, which are very cheap and save you money and time by making even food last 5x longer.

After all that you ate the fucking salad!

You can do the same thing at home by par boiling the potatoes after they're cut, take them out, let them cool, rub the surface a bit until it starts to flake/get "fuzzy" and then fry like normal.

@chefykitty

8 жыл бұрын

I wonder what they do with the rest of the steak they don't serve to the customer. Do they use it for another person's dish, put it in a completely separate dish, or what? I highly doubt it goes to the workers.

@GonnaBeTragedy

8 жыл бұрын

+Skeptical_Spatula why would you just par blanch like the rest of the world when you can go buy a $700 fucking wedding ring cleaner and a vacuum packer? this is a massive piece of bullshit.

@chefykitty

8 жыл бұрын

Keith Phillips haha. True

@OGSnoberry

8 жыл бұрын

+Skeptical_Spatula I mean that last chef ate 2 pieces of meat while he was plating it, and only put 5 bites worth on the plate. So he ate 40% of what the customer would get. And he even said "I'll give you more than I'd normally put on the plate"

this is great! love the new tested

- "What does the Maillard reaction actually do?" - "It's all this caramelization of sugar and carbohydrates on the outside of the piece of meat." No. Maillard and caramelization are different things. _"The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, as well as many other foods, undergo this reaction. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes will call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization and subsequently pyrolysis become more pronounced."_

Maxime Billet is such a weird (in a good way) guy! I love how enthused he is when he speaks! Super inspiring!

for those without a sonicator (ie all of us) shaking the chips around in a collander works brilliantly too

i wanted to hear the french fry crunch :(

Modernist Fish and Chips Recipe. Serves 1.... just. Cooking time 52 hours.

@dumyjobby

8 жыл бұрын

+Matthew Brydon and the dish is 2 potatoes and 30g of fish, at 100 bucs

@PugilistCactus

6 жыл бұрын

Modernist? Looks more like a restaurant for dumb 1% that wouldn't know what a good steak was even if the chef slapped them with it. Ie, an expensive money pit with gimmicks to attract the rich. The sous vide however is a pretty cool addition. Its like a slow cooker, but smaller.

"I'm going to give you a little bit more meat than I would normally." ....wow.

I tried MC's frozen steak recipe and I was shocked at how well it worked.

Switch speed to 1.5 much much better!

This is such a great episode. Can we get a 'tested' channel dedicated to just exploring food?

13:30 cook cuts steak after the viewer waits at least 10 min for that moment. puts a piece into his mouth and eats it without any comment. presenter watches him a little shocked: "thanks for tasting!" so hilarious.

I want your job! That looks FABULOUS!!!

The Maillard reaction is not "caramelization of sugar & carbohydrates on the outside." Sorry, Mr. Pretentious. Rather, it's a chemical reaction between an amino acid and a reducing sugar. The only likeness to caramelization is that it's a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and produces a vast collection of aromatic molecules. This process accelerates in an alkaline environment because the amino groups do not neutralize.

@ravidesai5750

3 жыл бұрын

Great, if only you used the same level of analysis to cover the sixers in an unbiased manner. At the least, correctly calling Mitchell’s offensive foul on Ben Simmons as hooking or perhaps showing some of the bad calls/no calls towards the sixers instead of only being one sided towards the overrated loser Jazz team. Stop enabling crybabies like Mitchell, and start giving the sixers their due. Emvpiid is your bball daddy - Go sixers!

The one kitchen in the world that I want to visit! Modernist Cuisine at Home is a fascinating read...

I want a new show with Adam Savage and the Tested team called "Savage Cooking" where you guys learn and create new, futuristic ways of making amazing food

I'd be sad if I only got 3 fries, and 3 bites of my huge steak! How much does a dish like that sell for?

@gutz-Coldrevenge

8 жыл бұрын

+Jennifer Cox TOO freaking much. this is why i dont go to "fancy" restaurants!!

From a cooking perspective, cryofrying is really smart wow. I'm impressed.

What happened to the French fry? All that time and he didn't even taste the potatoes!

@silvermediastudio

8 жыл бұрын

+Justin Mason Because they were cold and actually soggy... if you watch the plating closely the middle one is quite limp.

Great job

What camera are they using to film this series of videos?

im sure someone has already mentioned this but when refering to the steak and mailard, it's actually a reaction of amino acids and carbon. caramelization is only carbohydrates reacting to form long groups from singular rings.

14:15 what the absolute fuck out of that entire steak and all those french fries the final plating is 3 fries and 5 bites of beef? And I noticed the chef eating 2 pieces while he was preparing the dish. So you're getting less than 1/4 of the steak and the chef is eating a good 40% of what you get. How the fuck does this shit fly? If I ordered this and the waiter set down this paltry plate in front of me I'd have words! "Excuse me, what the fuck is this? I ordered steak dinner, not a nibble. Bring me the whole steak." especially considering this plate probably costs at LEAST $500

@Oqtam

8 жыл бұрын

+Streptovsky Well, chances are you are getting 5+ courses so if you wanna whole steak you probably would ruin other courses. And if i am paying fuking 500$ i wanna enjoy all courses as they are, if i wanna big chunk of meat i would make it myself at home for 13$.

@trstmeimadctr

6 жыл бұрын

I am an adult who can decide how I want to eat the $500 food I am paying for; I don't need the restaurant trying to fuck me and nanny me

Good job, Keep it up .

I'd pay a lot of money to punch the presenter !

@1337mas1337

8 жыл бұрын

+Joe Rennard Yup, dafuq is he thinking compare potatoes to the inside of an intestine....

The first guy has shaky hands

@MERKJONES

10 жыл бұрын

That shit is making me nervous

@billysnickers

9 жыл бұрын

bobosynth My mom has shaky hands

@erichbreckoff3405

5 жыл бұрын

Liquid Nitrogen. nuff said

@kuruman1

3 жыл бұрын

They could substitute him for the ultrasonic thingamabob

@15:15 If someone set that plate in front of me at a restaurant I'd be beyond pissed. Plus the last "Chef" says "I gave you more meat than I usually would serve." Well Thanks a pantload Chet! Modernist Cuisine LOL what crap.

That's one hell of an appetizer...

"And now on the chopping block: The man who ate really expensive fries off camera, after talking about them at great length."

That kids hands are shaking do bad, did he do a fat shot of coke right before filming? lol

Where can I get the exact deep fryer used in this 5:55 restaurant?

Head chef would be a perfect Fred Armisen character.

Ooh! I have a largish sonicator. It awesome fry time! 😎

It's baffling to see how half of the comments here are complaining how the techniques used here are a waste of time and effort, WITHOUT having been actually tasted it. What a crazy bunch of people, much much crazier than those chefs who spent countless hours discovering better/tastier techniques and shared to everyone.

The secret to making that steak even better: use ghee. The one thing deep frying a steak loses vs traditional method is the butter flavor

Please someone tell me the menu price of that dish. I need to know.

Did anyone else notice how the chef said," I will give you more steak than usual" and he have him four freaking pieces! Four!

@kevinjoseph517

5 жыл бұрын

wserll for $100 what do YOU expect? [or is it less than 100?]

Holy team shakey hands

Fine dining = $200 per person and leave hungry.

@AlamdaABalqhin

7 жыл бұрын

Winkie Man fine dining is a taste event, not nutrition.

@Philip_J_Hill

7 жыл бұрын

Which is what he just explained with his little equation? Why re-type the same thing in an alternate way???

@raoulhuisman3461

7 жыл бұрын

Philip J. Hill u dumb?

@Philip_J_Hill

7 жыл бұрын

Raoul Huisman With grammar like that I am assuming that you are under the age of 15. Any argument you will try to make is automatically invalid.

@raoulhuisman3461

7 жыл бұрын

Philip J. Hill first of all im 15, second of all if your not willing to enter an argument with someone just because they use internet grammar you really are childish, third of all your comment really was dumb

looks good

This is amazing

HAHAHAHAHAHAH 13:30 His face and the coments "OH THX FOR TASTING" hahueOASHEUOAHEOUAHUOEHAOUEHAUOEHAUOEAE

Fred Armisen should parody this dude. Its in the Pacific NW - right up Portlandia's alley. Either way, I had a fun time imagining it as an Armisen parody.

I tried the wine thing last time it was on the site, it totally works.

Pea vines in salad? Sounds good. (Chinese cooking, pea shoots/pea vines in garlic and oil. It is delicious.)

I love the guy at the end. Clearly passionate.

You do know that this kitchen, founded by Nathan Myrvhold - who apprenticed under Thierry Rautureau - was created specifically to perform research on the physics and chemistry of cooking to supplement the writing of one of the greatest literary works on food ever published. This isn't some lab tasked with creating the next McDonald's burger. The executive chefs - Chris Young and Maxime Bilet - are incredibly talented young chefs from the famous Fat Duck, not some slophouse griddle jockies.

Even Heston Blumenthal doesn't do the whole ultrasonic waves... He just does the traditional blanching process.

I just got the new bernzomatic, the mapp gas torch there using, its amazing i can caramelise a brulee in under 5 seconds...

So many people slagging this cooking. I would eat it, it looks banging.

Now I can do this at home! :D

That made me very hungry!

the guy in green top talks to much and its annoying.

@hyder-0

8 жыл бұрын

Agreed. He just would not shut up.

@NoOne3234

8 жыл бұрын

Really annoying at the start, but got better. I never met the guy he's interviewing. Maybe he's not used to talking on camera (lots of people aren't) and the guy in green felt he needed more prompting.

@Philip_J_Hill

7 жыл бұрын

Well its kind of his job? Ya gotta think there is people who have no clue about any of this technology, yes it is annoying, but he does need to explain it a little more in depth for the people who dont watch tested, or just have no clue about science what so ever

Just throw it on the grill its quicker, cheaper, faster and I bet it'll taste better too

@DeejayHonesT

9 жыл бұрын

then its to dry on the outside and not done on the inside. not perfectly at least

@monsterdilf8259

9 жыл бұрын

***** I have had this problem with people who are just afraid of doing something different; if you truly enjoy good food, you would not talk down on techniques to enhance the quality. It is just a matter of puritans; as for molecular gastronomy, never met a hipster who actually 'knew' what it was. Most of the hipsters I know just eat lots of Sabra hummus, wasabi peas, etc,. Other idiots say this is too complicated, but hey, so is finely crafted music, or paintings, or anything for that matter; just because it requires effort does not mean it is any less valuable. XD

@MostYourBase

9 жыл бұрын

***** How very un-hipster of you to be a self-proclaimed hipster. The problem with hipsters are the fact that they often like things solely for the fact that it's fringe. Hipsters are never experts in anything. They're never truly ever into anything because in the time it takes to really geek out on something and know its ins and outs, it's already become mainstream and uncool. They're cultural nomads that only dabble enough to fancy themselves better than others. That's why people hate hipsters. Because they're so fucking shallow and sit on their high horses because they think they're above other people because they're "ahead of the curve." The fact of the matter is that hipsters are the ultimate poseurs (read: scum).

@monsterdilf8259

9 жыл бұрын

MostYourBase A regurgitation of everything that they think no one has yet to learn about, baked at 450 Fabulous, and served on a stained-silver platter because of their obsession with wabi-sabi. I completely agree with you MYB, bravo.

Maillard reaction actually involves proteins, water, and reducing sugars. Caramelization involves mainly carbohydrates.

"It's so green, it's black..."

7:19 so that's what $50 fries look like.

Oh it only takes 1½hours to prepare my potatoes in an ultrasonic bath - let me just spark up the ol' one I got laying out the back.... After that I'll get my tank of liquid nitrogen and sous vide, and my dual deep fryers... Ill let you know how it went.

Cryo fried steak and ultra sonic fries! It's alive...alive!!!!

what camera did the guy have on 16:04??

i wanna know how to make that green oil,pls

for all the effort that was put into those chips… And you didn't eat them on camera! wtf?

Its so green, its black :O mind blown. This is some seriously high tech cooking. wow. Never would have thought stuff like this was going on.

The ultrasonic fries are AMAZING

How long in the immersion circulator at 57C? Above 56C the collagen is going to break down so it would be nice to know.

what is the recepe for the spinach butter?

Daniel Bouloud, Jacques Pepin, Eric Ripert, Gordon Ramsay, Joel Robuchon, Michel Richard, just to name a few.

Genius!

Wonder if fast food chains could adopt this ultra sonic surface treatment technique.. As far as i know they first wash the potato sticks to get rid of the starch on the outer layer and coat them with dextrose + sodium hydrogen phosphate in a bath later on. The dextrose creates the crispy and brown looking texture when fried.. I guess if you use a ultra sonic bath and scale up the power a lot, you might be able to treat them inline and get rid of these extra ingredients? Could save money + yield a better result!

Next Episode: 4 hours and 23 steps is all you need to make the perfect fairy bread

looks pretty dam good

Mouthgasm!

I like how that salad chef was eating that steak irresistibly, it means that the food was really good. Its way better than having some one "ummm, humm, sooo goood!" all day. You guys might not know this, but a lot of cooks out there don't even eat the thing they cooked.

@dumyjobby

8 жыл бұрын

+MegaLouLuo good cooks always taste the food they make. i worked in a restaurant for 5 years and i workeed with a few different cooks ( i was a humble dishwasher and sometimes i was helping the chef) and i realise that the best ones always taste the food and make suttle changes to it

YUM!!!!!!!

you know, this happend twice already; I heard about a, to me, new, cool thing (this and coffee home roasting) and want to look it up and BAM, Will and Norm have already covered it. So that's neat.

"I'm going to give you more meat than usual" Dang that's like 3 oz of meat, how generous.

how do u get full of that

I could have made the best cheeseburger you'd ever eat, eat it, watch a movie and take a nap in the time it took home boy to make three french fries.

the chef is really nervous look at that stage fright hands

@Will-yf6tj

8 жыл бұрын

If he messed up, his boss would probably do to him what he did to that steak.

This is kinda like Chef Steps with everyone being socially awkward and 80% more pretentious

@MegaLouLuo

8 жыл бұрын

+Hapi djus you haven't check out chef steps' early videos have you? one of them was a strawberry. They are just not as used to being in front of a camera as chef steps are.

@respberry123

8 жыл бұрын

+Hapi djus this is much more than sous vide, plus Chef Steps make a whole lot of videos of conventional cooking too

@returnhappy8054

6 жыл бұрын

What do you mean pretentious? Hes like doing and saying what he wants to say? That word and ignorant and arrogant are words that people say without having knowledge on it

@MrVoswald

6 жыл бұрын

Actually Maxime Billet wrote the Modernist Cuisine compendium together with Nathan Myhrvold, the founder of Chef Steps, who also was CTO from Microsoft before.

Give the poor guy a break

I'm so hungry!

Instead of the jewlery ionic buiness, could i just roughen the edges up with a stainless steel bristle brush?

I mean, sure... The portion size is quite small, that's fine. Time and money invested into techniques to elevate a simple classic meal to a new level (In theory). Smaller meal size means larger appetite to order and enjoy more food, solid business strategy. But if I order a Ribeye or Strip, I expect a damn Ribeye or Strip on my plate. I don't care how you slice it up or clean it up for presentation, but if you serve me 1/3rd of my steak and call it a cut/steak, I won't be returning... Or just by watching currently, even attending at all.

Good vid

These guys are like the string theorists of gastronomy.

Oh for goodness-sake Mr man in the green t-shirt on a video. The whole point of cooling down the outside a lot (using something extremely cold - ooh-er boiling CO2) is that when you subsequently use something realy hot, i.e. boiling oil, it will not overcook the inside by a similar degree, it won't overcook it because the outside was made really cold in the same way it will now be made really hot. Forget the expensive technology and the science-tricks, it is ONLY real-life, children. Enjoy UR life and have fun BBs!

Great video, but that final chef, ferkrist. Every third sentence. "It's really nice-ah." "Delicious-ah." Drives me mental-ah.Like a Triple H promo-ah.