There are no tricks that chefs don't want you to know. It's cooking and I encourage anyone to give it a go. What makes a chef a chef is how they operate in service with consistent care, consistent presentation, working well under pressure, being able to cater at a moments notice. Just because you can cook something delicious means nothing in the industry if you can't make the same dish 10 times over

DO NOT WATCH THIS VIDEO. After I watched this video, some local chefs beat me up and told me if I ever tell anyone about the secrets they would be back. BE CAREFUL!

On keeping it warm: 1. Warm the plate before you serve, all professional kitchens warm their plates so that the food stays warm. 2. Plan, even how you serve it. If you have a picture of your idea you just need to put it together instead of free-styling it. Warmth depends on speed, so you don't want to waste time in between. By planning you can also keep the "staying warm" in mind, e.g. first make the puree and keep it warm until you plate and cook the steak last just before you serve. 3. If you have a drawer under your oven, that's it's function, it is not for storing pans. 4. My mom and granny used to keep food warm in the pot by wrapping the pot in blankets and then putting it into the bed under the covers. It works. Or you can get one of these styrofoam delivery containers to put your pots in. I know you guys are half-pros so you probably know most of this, but maybe other people here can also get some new ideas about keeping food warm.

"Hot food, hot plate. Cold food, cold plate" is what they teach at Culinary school.

I love to cook. All the time. I'm in college right now, and it's so hard to balance out school work, and social life, but when I'm cooking, it's just me and my food. Thank you so much for your channel. Your videos are truly inspiring and I love how relatable both of y'all are :)

"These knives are nice and sharp". Has to use them like a hack saw.

Also when youre frying starchy foods (potatoes, yucca root, sunchoke, ect..) it helps to put them in ice water with lemon for a couple minutes/while youre slicing it. If youre doing batch cookery it also helps keep em from oxidizing while youre cutting. Also a mandolin helps with precise cuts 😉

Great video guys! I'm a self taught cook and I was wondering about this stuff. Thanks a million!

Such a great video! Super informative about techniques I thought I knew the processes of, but apparently didn't. I also appreciate that you guys included the context of how restaurants have the capacity to make these time-consuming dishes that aren't super hard to do, but not really feasible for a single person living at home.

A couples extra tips to anyone that cares, and too both of you if you ever see this comment (I work in a Michelin starred kitchen) 1) Beetroot, you could salt bake the the beet to stop any dryness, plus extra flavouring 2) Microherbs, Microherbs are some of the most important parts of the finish dish, not taste wise, but presentation, when I am plating a dish the difference a couple lemon balm herbs make is insane 3) Chives, PLEASE PLEASE PLEASE TAKE TIME WITH YOUR CHIVES, take your time and get them right, there is NOTHING worst than a thick chive, 4) Foam, you can buy a shipon bottle for $35, some of the foams you can make are just insane

another secret: don't use cast iron to boil your beetroot/grapefruit juice...great way to strip off the protective seasoning and will also give a weird taste to whatever was simmering in it...

LOVE watching you guys work against each other. Such a great vibe.

I'm definitely going to try the egg yolk pickled in salt....that really looks great. I'm delighted that your channel promotes cooking at home...too often restaurants use food technology chemicals (high fructose corn syrup anyone?) that contributes to obesity....greatest thing someone can do for themselves and their family is to cook most of their meals themselves at home. You enable that! Great technique, and I love that you can present gourmet without being pretentious! Keep up the good work. Whoever gets the knife set giveaway is pretty lucky...knives are very important in the kitchen!

Secret trick #1 - 3x as much butter than you think you need.

The first time I saw foam on my food plate, I asked the waiter, what's with the soap? lol. Anyone who loves cooking and entertainment, and can afford it, should get a slicer, OMG is a time saver. Love this video, I learned new things and I love how you teach the real trick to the ameteurs!

Planet earth needs more people like you two! Your cooking is from the heart, so I don't think you need to take advice from any snobs or perfectionists that may come across your awesome videos.

Here is 2 more secrets. We keep our plates in a low oven and we use heat lamps to keep the plate under durring and after plating

Chefs Hate Him! Check Out This One Weird Trick He Uses To Cook Awesome Meals!

I love to cook and you offered me somr great tips. Thank you guys!

Awesome, approachable, decent length of video, perfect variety of skill shares... thanks so much guys I feel inspired.

omg where has this video been all my life! please share more tips and tricks!

As an enthusiastic cook but no professional kitchen xp, this was awesome.

I have returned to this video at least five times now. AMAZING stuff, guys!

Thank you for the video. It's fun, very informative and helpful. 🙏 Btw, I also have the round rock plates which I bought for less than a dollar per piece in a hundred yen shop in Tokyo. I use them to fancy up my dinner scene and as a pot saucer for my bonsai. Just gorgeous. Lol.

Great tips and I’m a home chief, great! So glad I found you two: great team!

If you have to use a sawing motion with your knife to cut through a medium done 1/2 inch steak, this may come as a surprise, but your knife is not sharp. 13:20 Real, forged, maintained, honed, carbon steel chefs knives will do it in one cut with little to no pressing on whatever you are cutting. Also banger job promoting a product from Cutco, AKA the MLM pyramid scheme of knives.

Thanks for your useful knowledge.!

The cast iron pan was not hot enough when you first put the steak in it.

Guys - great video! Really informative and learned a bunch. I like how the video exposes textures and how to create various effects to dishes. I wish you guys made a video on how to pair these textures together and how to use them in the real-world. Of course, puree+crunchy+meat goes well together but looking for more theory and more application simultaneously. For example, what's a good fish dish with puree plus veggie? Or how do actually use those liquid jelly dots? Thanks!@#

I love how real your kitchen looks. Love this video.

This is one of my favourite videos on cooking. I seriously go back to this every time I want to be reinspired.

"these things are nice and sharp" proceed to saw through vegetable

Hey there brothers Green, I've watched some of your videos years ago and loved it, but forgot about it. Now i've refound you and Your videos have gotten even better! Hands up for showing all this great stuff. I myself have gotten into studying being a chef myself, and have found a nice ambitious restaurant. In less than a month im going from the restaurant to the school, to learn the tecnical stuff behind the food and also to make my own dishes/ideas. I have quite some expenses, rented apparment, car, a gf (most expensive) and I'd really love to be able to cook with some awesome knives but can't efford the good quality ones. If anything I definitely subscribed to your channel and email list, and currently looking forward to new awesome videos. happy holidays!

Nice video! I may have learned a few things here. I am not a chef, but i take time to plate up and try to make my dayly dishes look good. Presentation is everything, even if it is nothing special. Nice plating just lifts a dish.

This was a really informative and neat video thanks!

So glad you bruthas just taught me the curing of the egg yolk! I had one the other day at a Yakitori in Japan and was at a complete loss of how it was done.

15:20 and that is the whole reason fancier restaurants are more expensive: skilled manpower to serve food hot and juicy! The video is great for calling the attention to seeing the inidividual components on a plate which could be replicated at home, to a degree anyhow. Perhaps the result will be less than juicy and/or less than hot. Ultimately, making people appreciate restaurants and their food. Restaurants have different chefs, with different roles responsible for their section, each with helper chefs. To serve perfect balanced food quickly and hot. The main chef is akin to an art director. The fancier the restaurant menu, the more complex the menu and the more people, with right skills, are needed. Other 'secrets' worth mentioning, restaurants are always accruing cuts of meat, bones and vegetables to create stocks and sauces! They don't make every stock or reduction fresh. Otherwise it would become an impossible mission.

you guys are amaing, i always was afraid of using anything else than my frying pan, but the rice bowl eggplant video really got me in to all that coking stuff

Great video guys, thanks, I really enjoyed it.

Pro tip. If you want the duck skin to crisp up when pan frying then score the skin with a criss-cross pattern as it helps the fat to escape and the salt to penetrate the skin more.

The secret of the chef ? Nope , we have no secrets , we are sometimes underpaid , working long hours of tough job . All we want it to finish our work , and go back to sleeo

I'm going to totally do this!!!! Thank you!!!

This was very helpful and informative. Thank you!

And the fluid gel will also usually go through a strainer ;-)

That was great, I really enjoyed it.

Amazing tutorial. I love it! Thanks

Wow that looks wonderful! Love your channel! SUBSCRIBED

those knives aint sharp

Guys - I have to say I love your cracked food-processor bowl, the cooked-on stains in your casserole dish, etc. It makes your kitchen feel real.

Amazing video! thanks so much

Always loved this show! Genius and real.

Loving the Mozart lacrimosa in the background

Couple more protips for plating: Put odd numbers of things (blobs of sauce, slices of beet, etc.) and plate asymmetrically. Too much symmetry (four corners, linear patterns) tend to look weird for whatever reason.

New to the channel.. This looks delicious! Thanks guys

Great vid! I learned something new!

Chefs don't keep secrets. They'll happily tell you why their food is good. Their goal is to make you happy.

When doing the puree, you can roast the vegetable of your choice. After peel the skin cut it up into smaller pieces and put it into a pot with cream and flavours and heat it up to a boil. Use an actual blender rather than food processor if you want it to be really smooth. Also while it's getting blended add cold cubes of butter in there. It gives the puree this velvety texture, and ofcourse in the end put it through the sieve. Also for fluid gel, 6-8g of agar agar per 1 litre. It depends on the quality of your product, and yes they differ. And you do have to the precise. Too little, it won't hold. Too much, like in the video it becomes grainy. After blending it should be put through a fine sieve, just so that the final texture that might be left behind is broken.

Hands down the best cooking demonstrator !!! 🧡

Hi, I enjoyed your video. I am from SA and even here eating out at good restaurants is a luxury. Not only do I love cooking dishes from all over the world, but even if it is just my husband and me, I always like to present my food so that it looks like a picture on the plate. I feel insulated when we are invited out to dinner at friends houses and the food is just dumped on the plate. I always strive to make the presentation of my food exciting. Cheryl. Western Cape, South Africa

I love what you guys do for a long time now.. But seriously.. Those knifes are not different to most mass produced stainless steel knifes.. thus already overpriced.. and those silicone gel handle is just god damn awkward to hold, unless you are the type who cuts why having all 4 fingers on the handle and a thumb on the back.. Sorry, it is a thing that you pay premium price for premium product, but I find no worth in paying premium just for an okay product, which is what PRIME turned out to be

I guess they really didnt want us to know because it says the video is not available😫

Dude I Started watching you ever since I was started looking up ait fryer recipes and you popped up.I love your presentation I love the education great job I see why you get tons of views keep the good work

So entertaining guy's. Thank you.

WAAAY too much agar. The rule is 1g Agar per 100ml Fluid.

When using sous vide to cook beef: sear before bag, season after bag during second flash sear.

Enjoyed watching your video !

The only trade with tricks and secrets, is that of the Magician/illusionist. All knowledge comes with years of work and a passion to learn. I have been a chef for 20+ years, and I continue learning new things often.

One of the techniques for keeping things warm is also to warm the plate, if the food served on it also needs to be hot.

Isn't it spelled "sous-vide"?

I loved this video, and definitely got some ideas

the beet tartar is super mind blowing...i tried and it is really amaaaazing ...thanks guys

Hate being *that* guy, but it's *sous* vide

I don't know it seems like most chefs are going out of their way to teach us almost everything these days. From TV stars to Michelin rated restaurants. But I'm sure you know more than they do.

U r amazing guys....I really like your style

Thank you so much for sharing fluid gel with us .

this was pretty on par I gotta say. Working in a kitchen, these are some of the many techniques we use

"BROTHERS WHO COOK AMAZING FOOD IN A CLOSET"

Very good, thank you guys!

Pretty good video guys! Well done!

Hey guys, this was the first video of yours that I have seen. I like that you are making these techniques available to the wider public. You mentioned that you had a little trouble with the temp on certain items (I'm guessing you meant the sous vide). I have never seen sous vide done the way you do it, but my friend introduced me to another great sous vide hack that worked very well and maybe a little easier? All you need is a good insulated cooler (easier with a smaller cooler) and a thermometer. Add water just off the boil and use small amounts of cold water to bring it to whatever temp you desire. Once you shut the lid it will keep at that temp for at least 45min (depending on the cooler). Check periodically depending on how long you want to sous vide, and if it needs a little more water, slowly add more boiling water to bring it back up to temp. Another tip is if you don't have a vacuum sealer use the technique shown here to get the air out of the bag, and then shut lid of the cooler with the zip lock part hanging out keeping your meat submerged without the chance of water leaking in. I also have to comment that those knives really didn't look too sharp. A sharp knife would have gone through any product you had with one effortless slice. In the video you had to saw at some products to cut through them. Also the black oxide "finish" on the knives although appealing is impractical when it comes to sharpening them (sharpening, not honing. and specifically when thinning the blade after multiple sharpening's.) just getting nitpicky because I love kitchen knives. Japanese knives are in my opinion the best out there. Thin profile which will glide through the product and hard enough take on a much thinner edge and keep it. I can not speak of the metal they are made of since I've never heard of "German MoV" steel, but my educated guess is they uses Molybdenum and Vanadium to reach a higher hardness, but they do not mention the HrC rating or any information on the forging process. Sorry to go off on the knives, I just really don't like the mainstream knife industry and how they try to coerce customers into buying something with ambiguous terminology or cool looking blades that make you think its a good product and worth the price. I wish you guys luck with your channel, and I will definitely be back!

As a chef earning my living by doing this kind of work, i will said learning normal people this will only respect the chef little more. We working when everyone is finnish working, we dont get alot of respect we deserve.

Awesome! Thank you.

Thank you very nice explained 🎉🙏🏻

I'm crying. You guys are such a blessing.

"Whatever some French bullshit" - this is exactly why I know these guys know what they're doing. Fallen in love with this channel the last two weeks!

Your guys make the Best cooking videos ever made by anyone.

Beautiful,well done.

enrolled in school for culinary cause of you guys, love it so much!!! 💙💚💛💜

When searing with sous vide get that cast iron skillet ripping hot (use a high smoke point oil...avocado oil is ideal). In this video that steak is so barely searing it is more cooking which defeats the purpose of the sous vide (also, put the herbs in the bag when cooking and not when searing...definitely, dry the meat before searing). Ideally the sear should be about a minute per side and not much more.

Also when youre frying starchy foods (potatoes, yucca root, sunchoke, ect..) it helps to put them in ice water with lemon for a couple minutes/while youre slicing it. If youre doing batch cookery it also helps keep em from oxidizing while youre cutting. Also a mandolin helps with precise cuts

Love your videos, keep it up. Lorraine from Perth

i´m a chef - that´s a cool video guys

I've never seen so many pretentious comments in one place before. XD

Discovered your Channel recently and yeah im totaly satisfied :D. So yep we have alot tiny little hints to get all out of the ingredients. .At the End it´s all about taste Guys!!! Keep up :)

I love how down to earth you guys are😁😁😁

13:46 for the slightest second I thought it said seduction 😂😂

Why isn't the video available for me ?

Damn! Guys! Moreeee moreee films like that! You are the masters. Where to learn that hacks?♥️😍😍😍

Awesome intro.... Super creativity and editing skills 😊😊😊😊😊

who taught you to "sear" the steak in a cold pan?