All the Secret Tricks Chefs Don't Want You to Know

Good video
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This is worth à LOT! ❤️

Perfect tricks!!

Good video 👌😁

Woow

Excellent thank you so much

I love good food

Good

Nice, like this a lot

Good video 👌

Nice

😂😂😂

Loved that Intro!

Stopped watching when they said they were gonna sou vide a steak at 135

Always loved this show! Genius and real.

I just need those knives 😍

Awesome video! Love the personal dynamic in conversation! We all learn together! But, bro…come on his mic was never working! Sounds like he is on the phone! 😩

It's sous vide

Noot noot????!

Just FYI…yams are orange and sweet potatoes are pale yellow…or at least that is what I was told.

That kitchen is smaller than a bathroom

We have been doing this out camping prep in ziplock containers and simmer water
/no dishes or pots and pan

Who got the set of knives?

Why is bro on the left such a hater the whole time? I believe you red shirt. 😊

hi . i am william, a chef from botswana in southern africa. i am a die hardest fan of yours. you boys are incredible. you make machillin star cookery look really easy. you rock.

Thank you

Thank you very nice explained 🎉🙏🏻

Lol he said "Quadruple Duce"

Clowns 🤡
🤣🤣🤣

Yall are way cool 😎

Amazing tutorial. I love it! Thanks

I notice that the temperature of your pan when searing the steak was rather low. You need a hotter pan when searing meat that has been sou vide cooked, otherwise you’re going to over cook the meat. It’s easier if you let the meat cool down before searing.

As someone who cooked in a professional kitchen here's my advice, cooking is a skill that's acquired by proper practice and techniques. Always practice your timings, practice makes perfect temps. If the food didn't go as what you expected, it's okay just suck it up and try again, I personally know that for it took me 7 months to put my rotisserie chickens in our menu 😂 With palette it's trainable and will adjust overtime and for plating, too simple is boring and too fancy is pretentious.

It's not sou vide, but sous vide -
"Sous" is French for "Under"
"Vide" id French for "Nothing"

I have an inate ability for mathematics. I call it Diss!

Don't salt the steak when you vacuum seal it for sous vide, salt draws out the juices from meat. Season during searing instead.

Please, for the love of all things holy, stop adding H sounds where they dont belong. The word is "strainer." Not "shtrainer." Please. I beg of you. 🙏🏼

them knives are shite

When you started talking about powders haha I laughed because I instantly thought Doritos as I happened to be snacking on them right now at the end I was cracking up

Thank you so much 😮❤

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.

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

It’s sous vide

This was very helpful and informative. Thank you!

fluid gel is a good name haha. explains exactly what it is

Someone call the Chef Kabal, this man is telling all the secrets the Legion of Doom has kept secret for millenia.

HONESTLY - YOU JUSTTURED ME OFF WITH MOART´S REQUIEM!!

The egg yolk deal…I know an old boss who would love that.

How delicious 😋

Tahat music in teh intro is too much