@4490red Oil's cooking qualities improve with use, just drain it through muslin, wait for it to cool and then you can pour it back into its original container and it will be ready to use again.
If it picks up any odours / flavours then just fry a slice of bread in it, that will restore your oil to a neutral taste.
Scrambled in a Bain-Marie the eggs were very nice. However, Ramsey has a video uploaded where they are done in a pan straight on the heat. In my opinion his way was better over all in terms of prep, cooking and taste.
Yeah...don't store the eggs next to a melon or unions. I always store my eggs next to the pound of truffels which is stored next to the kilo buluga kaviar.....
I stumbled upon this video by accident, after seeing Gordon Ramsay poach an egg.
And wow, I thought this would be like a bad episode of foreign-dubbed Sesame Street. Turns out these guys seem like the coolest goddamn chefs in the worlds. Their personality is so perfect for a nice TV show.
@inuyashaspet , "I thought this would be like a bad episode of foreign-dubbed Sesame Street" Funny. They really are cool aren't they? I wish they made cooking shows like this nowadays... it would be great.
These guys are the masters of this field. Ramsay etc are all excellent masters too but these men are the founding fathers for our era....they are like Monet to Impressionism, Cezanne to Post Impressionism, Van Gogh to Post Impressionism/Expressionism.....make no mistake about these experts and how they have been favoured with this global and historical contribution.
This comment has received too many negative votesshow
"eeh you love it don't you?" - "here you are" - "aah" - "ill put my cream in" - "OH good you love cream... don't you?" - "uuh yeah" - "yes you do" ...how perverted. I just lost all my appetite.
Wrong. That omelet will continue cooking even if it is on a plate, it's called carry over heat and it occurs in most foods that are cooked. It might have looked like snot when he presented it but give it a minute and it'll firm up nicely.
How refreshing to see this again and watch the chefs actually COOK in a civilised fashion, as compared to the likes of GR, the loud music and the fff-ing in your face all the time. I know which one I prefer.
when i was a kid i found this show tedious. now im 32 and into cooking, i think they're genius =) and michel has a better sense of humour than i remember
i love the music they play when they show the finished dish, it's like "Victory Music".
whatsinmadrid 2 months ago
the banter between them is hilarious.
thedr00 2 months ago
sure, use $2.00 of oil to cook a ten cent egg.
4490red 3 months ago
@4490red Oil's cooking qualities improve with use, just drain it through muslin, wait for it to cool and then you can pour it back into its original container and it will be ready to use again.
If it picks up any odours / flavours then just fry a slice of bread in it, that will restore your oil to a neutral taste.
thedr00 2 months ago
gavorache is 2 star now no?
retrotw 6 months ago
finaly i can relax to a cooking show very elegant and yet down to earth amazing show
p0giboi 6 months ago
This video is so awesome thank you so much for uploading this!
armyofgardengnomes 7 months ago
Scrambled in a Bain-Marie the eggs were very nice. However, Ramsey has a video uploaded where they are done in a pan straight on the heat. In my opinion his way was better over all in terms of prep, cooking and taste.
mcmeeking83 10 months ago
"its a 3 star michelin scrambled egg"
"yes i can see thats why its taking 10 minutes!"
hahahaha
walshy2089 1 year ago
Yeah...don't store the eggs next to a melon or unions. I always store my eggs next to the pound of truffels which is stored next to the kilo buluga kaviar.....
Za7a7aZ 1 year ago
I stumbled upon this video by accident, after seeing Gordon Ramsay poach an egg.
And wow, I thought this would be like a bad episode of foreign-dubbed Sesame Street. Turns out these guys seem like the coolest goddamn chefs in the worlds. Their personality is so perfect for a nice TV show.
inuyashaspet 2 years ago
@inuyashaspet , "I thought this would be like a bad episode of foreign-dubbed Sesame Street" Funny. They really are cool aren't they? I wish they made cooking shows like this nowadays... it would be great.
SethHesio 1 year ago
These guys are the masters of this field. Ramsay etc are all excellent masters too but these men are the founding fathers for our era....they are like Monet to Impressionism, Cezanne to Post Impressionism, Van Gogh to Post Impressionism/Expressionism.....make no mistake about these experts and how they have been favoured with this global and historical contribution.
unseenocean 2 years ago 4
@unseenocean Why is it that the french came with fine dining and have a real cooking history?
Za7a7aZ 1 year ago
This comment has received too many negative votes show
Why not just eat the eggs raw ? ... That omelet must have essentially every characteristics of nasal mucus... "yummy"
jensbond1978 2 years ago
This comment has received too many negative votes show
"eeh you love it don't you?" - "here you are" - "aah" - "ill put my cream in" - "OH good you love cream... don't you?" - "uuh yeah" - "yes you do" ...how perverted. I just lost all my appetite.
jensbond1978 2 years ago
Wrong. That omelet will continue cooking even if it is on a plate, it's called carry over heat and it occurs in most foods that are cooked. It might have looked like snot when he presented it but give it a minute and it'll firm up nicely.
Zephilindrum 2 years ago
How refreshing to see this again and watch the chefs actually COOK in a civilised fashion, as compared to the likes of GR, the loud music and the fff-ing in your face all the time. I know which one I prefer.
arriesone 2 years ago 10
when i was a kid i found this show tedious. now im 32 and into cooking, i think they're genius =) and michel has a better sense of humour than i remember
5 stars!
unclezoot 2 years ago 3
Haha, "You love it, don't you?"
This is brilliant, I'm going to track some more of these down.
meshen85 2 years ago
Yep I remember the omelettes. i used to work for Albert Roux and made hundreds of those omelettes...no colour or in the bin!!!!!
k3nn3r5 2 years ago 14
what happened to albert? is he just enjoying his retirement?
antsman88 2 years ago 3
@k3nn3r5 That's really cool. What is he like to work for?
SethHesio 1 year ago
@k3nn3r5 When did you work with him?
Chewyfied 1 year ago
@k3nn3r5 How do you cook with no colour? Do you just have no fat in the pan or is it a low heat just to set the protein?
thedr00 2 months ago