Elevate Your Steak with This Secret Ingredient | Mastering The Techniques of Fine Cooking

Рет қаралды 1,095

4 ай бұрын

Succeed with cooking juicy steaks every time by understanding the how`s and why`s of trehalose
steak cooking explained through adding trehalose to hold juices in the meat like its done in plants explained by a Michelin star chef Walter Trupp
Once you watched this video you will know everything there is to know about how to successfully cook the juiciest meats and steaks.
I demystify trehalose for you and show you every tip and trick as used by the worlds most innovatieve chefs.
The goal is to help You Understand Cooking Techniques and Chemistry In trehalose you to succeed with BBQing and panfrying every time in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
Check out my other video on How to cook bouillabaisse explained through the eyes of a Michelin Star Chef
I Mastered The Worlds Best Bouillabaisse | Think & Cook like A Three Star Chef
• Bouillabaisse | Think ...
Get more great how to cooking videos and subscribe
/ @waltertruppthechefstable
#recipes_by_walter,#cook_with_walter,cooking tips,juicy steak recipe,juicy steak in air fryer,juicy steak recipe pan,juicy steak on stove,juicy steak on grill

Пікірлер: 14

@martins_kreicis 4 ай бұрын

Brilliant and practical, seasoned with the most exquisite sense of humour! Thank you, Walter!

@WalterTruppTheChefsTable 4 ай бұрын

Thank you Martins 😉hope you having a great day Walter

@science2726 2 ай бұрын

You’re ridiculously entertaining. I just found you a month ago and keep coming back

@WalterTruppTheChefsTable 2 ай бұрын

Thank you Appreciate your comment and hope you have a great day 😉

@wwnow2013 27 күн бұрын

Has anyone tried this? Any real time updates? This is so interesting! By any chance is the Trehalose related to Allulose? I’m asking because Dr. Ben Birman has studied Allulose and it has a similar effect on glucose.

@WalterTruppTheChefsTable 27 күн бұрын

yes it definately works an absolute treat, i did it at least over 30 plus times in my cooking school recently and steaks are more juicy and more tender as the fibers can not contract. now allulose i am not familair with but something to research try and test ..... thanks for watching and hope all is well

@victorbenner539 4 ай бұрын

Great video Walter. So surprised I uploaded my first video this week. It's just a short introduction video, no looking. I'll upload a cooking video in a couple of weeks( I'm going to grill some chicken but it's going to be rainy to much to do for awhile) So anyway good news. Let me know what you think. Have a %great day.

@WalterTruppTheChefsTable 4 ай бұрын

Hi Victor How exiting Will do now

@jullenaaiers626 4 ай бұрын

Hello there, what are your thoughts on combining trehalose and salt in a dry brine for steak….Would you start with salt and end with trehalose, or start with them together, or wait to add the trehalose once the salt has done sweating the meat? Also, secondly what would the ideal ratio be? Should it be part of the total weight of salt from, say, an online dry brine calculator? I want to try this very soon!

@WalterTruppTheChefsTable 4 ай бұрын

Hey Thanks for watching No do not salt the meat as you would break open the cells and loose juice What trehalose does is to isolate the juice and entrap it between the meat fibers Salt will have the opposite effect I tried it and it does not work as well but saying that a very very long salting time would draw juices eventually back in but to be honest I have not tried that Simply because the method in the video iWork’s just so well But if you try it let me know how it turned out My thinking is that salt breaks open the cells and once they are open I would doubt trehalose could re isolate the juices in the damaged cells Anyway it’s all a bit technical…….😉 1/2 a teaspoon is plenty per 300-400 gm steak and marinate it for at least 4 plus hours Hope that helps 😉

@jullenaaiers626 4 ай бұрын

@@WalterTruppTheChefsTable thank you again Chef. I consider an 18-24 hour dry brine for large cut of meat or whole poultry. Dry brine, not wet brine, there will be no osmosis with water, only air. Start at room temperature, then after a while move to the fridge. Using a wire rack, added benefit of desiccation of the meat surface during refrigeration overnight? This would help resolve the “patting dry before cooking” given the time for meat to re-absorb moisture and then cure, I guess….If I can pull a few birds for example and experiment with ratios and I can then report back here in the comments.

@WalterTrupp-cz2qr 4 ай бұрын

Hey Julie Yes please let me know how you went Would be very interesting Sounds like you know what you do so good luck and look forward hearing from you All the best 😉

@hausnerr 4 ай бұрын

I have a perfect piece of meat to test it on. Stuie, a cow we raised and then sent to freezer camp. I think he did not like the name and we had all stewing meat.😅. Ordering it now and will report back.

@WalterTruppTheChefsTable 4 ай бұрын

Hi Robert Sure the cow probably got an idea how it will end up. I like that relationship to animals I grew up on a farm in remote Austria We killed chicken cows goats lamb and loads of pigs and the occasional horse We ate it all up and it felt totally normal I mean you tell the average person that you going to kill an animal they are beyond shock ….. but they still eat them😳😳😳😳 You figure it out ….. Anyway thanks for touching base and look forward how trehalose worked for you It’s pretty amazing and not many people got hooked onto it Have a great day 😉