Chris Hill, Head Chef at The Aldwark Arms shows you how they cook Steak the Sous vide way. To see a full A la carte menu and directions on how to get to North Yorkshire Restaurant The Aldwark Arms please visit www.aldwarkarms....
Пікірлер: 77
@ltippers70294 жыл бұрын
he seared that steak for as long as I would have actually cooked the same steak LOL
@WhiteEmerald19918 жыл бұрын
I bet this guy know he didn't sear well. I think he was just nervous. I bet he is a better chef
@MrKianoush8 жыл бұрын
The way he threw the steak in the pan says everything about this chef.
@robertskinner1799 Жыл бұрын
Not Chef Ramsey :)
@ForsakenShadow199411 жыл бұрын
there is endless amazing chefs in the UK
@stevenalderley90364 жыл бұрын
I think people are being a bit harsh on this lad. I'm guessing this is just to show you the process in a quick simple video. For that reason perhaps he skipped the resting stage and didn't put as much of a sear on the steak as some people expect to see. Still looked nice to me.
@derekng845411 жыл бұрын
Also check out, Alain Roux, Phil Howard , Michel Roux jnr, Tom Kerridge, Tom Aikens, Sat Bains, Mark Hix, Richard Corrigan, Pierre Koffmann, Ollie Dabbous, Glenn Purnell, Atul kochhar, Daniel Clifford, Raymond Blanc, Brett Graham, David everitt-matthias, Simon Rogan. Just to name a few
@AnotherAmateur12 жыл бұрын
Very nice indeed. In my vid, I show how I cook a rib steak with sautéed white mushrooms. I used a grill but I did cook the meat to a medium rare. Hope you take a look sometime. Thanks for the brilliant idea!
@edthelazyboy2 жыл бұрын
I think the steak could use more sear. It looks like the chef didn't pat the steak dry enough after the sous vide and the pan wasn't hot enough. I personally would use cast iron rather than carbon steel pan. Also, he didn't season all the sides of the steak. Maybe in UK, the diners prefer less sear and less seasoning.
@NarcissismSurvivor Жыл бұрын
I thought the same exact thing.
@GuidePrice11 жыл бұрын
Knowing that rump steak is the best steak is great to know when deating out. Thanks
@stevenalderley90364 жыл бұрын
Flavour wise...maybe, dependant on taste. But in terms of best "steak", it's nowhere close.
@i-a-g-r-e-e-----f-----jo--b11 жыл бұрын
Looks great!
@user-kp7ls7ml1h10 жыл бұрын
show some respect , he is a chef at least
@a09000610 жыл бұрын
how do you prepare yourself for a service with this?Do you vacuum them and then in to the water or vacuum the steaks ,in the water ,in the frigo and when the order for a steak comes in ,then in the pan???I wonder,never used these technic in a restaurant,anly for the cathering ,thx
@MrHefnerboy11 жыл бұрын
yeah man, that was good job, steak looks pretty cool! :D
@xwingpielot8 жыл бұрын
How would you do the steaks during dinner service? Would you drop each steak in the water bath to order?
@sweatnosweat8 жыл бұрын
+xwingpielot You can only cook sous vide protein to order if is its small sized. 200grs of meat will take more than 30 minutes... you can cook 100 medium rare steaks sous vide 2-3 days before an event, just regenerate or sear them on site.
@herbertapplebaum98528 жыл бұрын
No, they take far too long to cook. You would have to estimate how many you'll be serving and start some before service and some during depending on the cut of meat
@TysonJM158 жыл бұрын
Assuming this restaurant would guess how many sous vide steaks they would do for service, what would they do with the left over ones that didn't sell? Re-heat once more the next day? I have considered cooking sous- vide steaks at my restaurant but couldn't see the resolution of this issue... Or let the customer know their meal would be 40 mins away?
@123456789397917 жыл бұрын
i have the same question..i would love to hear a professional option
@co_li73007 жыл бұрын
I work as a chef and am about to use sous vide for 90% of my proteins and veggies, so I start searching quite a bit on how could it work for a service, this is what I find from other chef working sous vide, they presear everything (for taste and safety and better end result), you make an estimation of your stock for your service and keep it in warm bath 2 or 3 degrees lower than the exact cooking temperature of your protein and sear as ordered. Everything non ordered goes to a bath ice for 1 hour at the end of service and reheat next service it goes up to 3 days so you can manage (some push up to 4 got to try for yourself). Then again all is a matter of portioning, if the portions are not thick the reheat process form fridge can be very short, 10 to 20 minutes so not everything got to be preheated. Keep in mind that presear the meat before vacuum kills the bacteria so reheating more than once should not be an issue. Hope I helped.
@mikemac28887 жыл бұрын
Sear was a rush job just to show off the inside. If they know it's going to be a rush night, they could have 10 of those cuts ready to eat. The water bath holds at a certain temp, allowing them to say, hold at medium rare. If someone wants a medium, one comes out and hits a grill or flat-top for a few more minutes. and BAM - 10 people all have a steak in an hour, turn the tables and the sous chefs are more busy prepping the sides and salads that go with the cut. One of those could sit in a vac bag for 2 hours before getting cut open, because temp wouldn't be exceeded. Crazy, huh?
@harrymclaughlin74447 жыл бұрын
hey nicolas just getting into sous vide, would u sear steak in cast iron griddle pan with butter and seasoning/herbs before sous vide? and if u cook steak/lamp rump insous vide and cooldown quickly in iced water, wouldu just reheat in sous vide the next day or would u put in a pan? thanks
@jumpgreen12 жыл бұрын
You don't have to let meat that has been sous vide rest.
@hagiang19878 жыл бұрын
Hi Chefs, sorry for chime in . I wonder if You could show some utilities for this sous-vide. Sous vide could be popular in EU or US, but in our country it is quite strange! Im in Hotel and Catering supplying. I would be get to know better this product, especially the Chefs around world. Thanks.
@wahoo20212 жыл бұрын
The idea of resting is to let the juices driven into the centre of the meat through high heat to redistribute themselves evenly. Using sous vide, this step is redundant. Would have been better had he pre seared the steak before cooking though, to better develop the maillard flavours from the caramelisation.
@Dina_tankar_mina_ord11 жыл бұрын
Have you ever heard of Heston Blumenthal, Marco pierre white or the Roux brothers? :) Chek them out.
@ZozyZumZum10 жыл бұрын
What kind of stove top is this? looks like wood fired.
@LawGone111 жыл бұрын
i totally agree with you that this vid is a joke, but c'mon. There's some sick talent in the UK....and thats coming from a fellow American. Check out some of the vids from Staff Canteen. That'll change your mind.
@wahoo20211 жыл бұрын
Yeah, that way it takes less time to colour post sous vide, so less damage is done to the meat.
@tonycanu142210 жыл бұрын
what type of pan is that? steel, iron?
@seikibrian864110 жыл бұрын
Steel, from the look of it. De Buyer Mineral B, Mauviel M'Steel, and Lodge Seasoned Steel are some brands you might want to look at if you're interested in these kinds of skillets.
@samfisher212 жыл бұрын
you are terribly mistaken. searing before sous vide is useless as the caramelization will become soft and tasteless.
@ad11ma10 жыл бұрын
you forgot Heston
@TKM1137010 жыл бұрын
To say Gordon Ramsey is the only UK chef who can cook, only shows you have little to no knowledge of what you're talking about and are probably American.
@Norwegian73310 жыл бұрын
You`re right. Its wrong to say Ramsey is the only UK chef that can cook. Because no one in the UK can cook. Just joking, but its "known" that the british food/kitchen is not the best in the world.
@iscorechicks9 жыл бұрын
Norwegian733 heston? Lee tiernen top 50 chefs in the world
@MegaLouLuo8 жыл бұрын
+Tony McSpadden Gordon Ramsey: "I am not British you donkey. I am Scottish."
@sweatnosweat8 жыл бұрын
+Tony McSpadden It´s Ramsay
@tomb12725 жыл бұрын
You literally don’t have a clue 😂 you realise how many Michelin star resteraunts are in the uk?
@gerbman200411 жыл бұрын
Rump really? Never woulda thunk it
@cat5fan11 жыл бұрын
The only person that can cook from the UK is Gordon Ramsay. Other than him the UK is a culinary wasteland. 30 min in a sous vide will tenderize a rump cut to rival filet? Maillard reaction did not happen in that pan. Better add that bottle of sauce as that rump cut will surely need it,
@tomb12725 жыл бұрын
Ed Flood you clearly don’t know shit about cooking... google Marco Pierre white
@luigim741610 жыл бұрын
Absolute disaster
@pop90957 жыл бұрын
In what sense or senses do you mean that?
@livingsober65984 жыл бұрын
Not very good. Oil splashed, steak broke, slap dash, butter didn't melt, but, I am sure it was lovely.
@apaprene13 жыл бұрын
leav it to rest a bit mate before u cut
@PeterStoreysbutler11 жыл бұрын
Searing the steak before sous vide? Oh dear.
@ltippers70294 жыл бұрын
??? he seared it AFTER you muppet
@risenride85807 жыл бұрын
no proper searing, no steak resting before cutting....nice
@TheGrizzlybear4569 жыл бұрын
The thing this guy does wrong is try to sear the steak after the sous vide , when it was all wet, and it didnt really work. Sear it on an extremely high heat for like 10 seconds before sealing it in the plastic, get the fat rendered down and caramalised and then the burnt flavours will develop when you cook it.
@Dominikmj9 жыл бұрын
***** There is no right or wrong here! Most people do the reverse sear method [the steak is grilled/fried after the sous vide cooking]. I think, he didn't waited until the pan was hot enough, though. Also: 30 minutes seems to be very short for sous vide [especially at a rather low temperature at 55ºC]... didn't help to render the fat down...
@ddd21487 жыл бұрын
no thanks
@mikemac28887 жыл бұрын
Killing me by cutting into it and not letting it rest, but I get it is for demonstration.
@homiedclown7 жыл бұрын
The temperature is even throughout the steak. Sous Vide requires no resting.
@ChangeMyBody948 жыл бұрын
definitely not going if thats how ya'll cook steak there. hardly even a sear mark on that steak sorry. you looked nervous so ill give that to you.
@giggstrafford17 жыл бұрын
Haha 40 minutes for a MR steak,
@Arccanos3 жыл бұрын
What a terrible sear.
@CrocAU5 жыл бұрын
Way to ruin a beautiful steak.... Next time let it cool and dry up for 10min before you give a colour at the
@darioteich10 жыл бұрын
Plastic, plastic, plastic.
@Dominikmj9 жыл бұрын
Dario Teich This is one of the most praised technique in the world of culinary at this point [and since quite a while]. The plastic bag is heat-proof! French chefs are using the technique since the 70's for their foie gras... don't get your point!
@TKM1137010 жыл бұрын
but yes, this video is terrible.
@crm.carpentry10 жыл бұрын
It's doesn't "suck" the air out you pillock! It creates a vacuum (air pressure created) then seals the bag, then when the bag is at normal atmospheric pressure thee machine seems to suck the air but it's the space that was remaining in the bag..... Anyway.... I'll continue watching.....
@seikibrian864110 жыл бұрын
A vacuum isn't "air pressure created," it's air removed. LOW pressure. In other words, IT SUCKS THE AIR OUT. In the case of a chamber vacuum sealer like the one shown, it sucks the air not only out of the bag, like a Food Saver vacuum sealer would, but also out of the ambient air surrounding the bag. This equal low pressure allows liquid-containing materials to be sealed without being squeezed from the bag before the sealing takes place. AFTER the bag is sealed, the chamber is returned to normal pressure. (Before "correcting" someone, you might want to do a little fact checking.)
@crm.carpentry10 жыл бұрын
I'll think you'll find a chamber vaccum works slightly differently so go away and check yourself before correcting a correcting statement bellend...... Pmsl
@seikibrian864110 жыл бұрын
Chris Moxon I know that a chamber vacuum works differently than a small vacuum machine; that's why I wrote "In the case of a chamber vacuum sealer like the one shown, it sucks the air not only out of the bag, like a Food Saver vacuum sealer would, but also out of the ambient air surrounding the bag." BUT IT'S STILL A VACUUM! A vacuum is not INCREASED pressure; it's DECREASED pressure. It's a chamber VACUUM sealer, not a chamber PRESSURE sealer. If a chamber machine increased the pressure before sealing, then when returned to normal pressure the bag would INFLATE LIKE A BALLOON because there would be MORE pressure inside the bag than outside. If you can't understand a simple concept like that, and don't know what the word "vacuum" means, then at least look at the pressure gauge found on many commercial-grade chamber vacuum machines and watch the arrow as it runs. You're calling others pillocks and bellends, but you're only showing your ignorance when you do so.
@crm.carpentry10 жыл бұрын
Go and do a bit more research and come back to me.
@crm.carpentry10 жыл бұрын
I love it when people try and take the moral high ground.... Pmsl
@stevenalderley90364 жыл бұрын
I think people are being a bit harsh on this lad. I'm guessing this is just to show you the process in a quick simple video. For that reason perhaps he skipped the resting stage and didn't put as much of a sear on the steak as some people expect to see. Still looked nice to me.