Achatz ThanksGiving Part 2

[TheIcefire72]

Aprilcalldispatch... Read the memoir, you'll understand the egg crack then.

[rjfr76]

Did anyone get the temp of the H2O? and for how long?

[BDubJazz]

I know this is a dorky question on such a great video with such a masterful chef but still, I wonder what kind of knife he's using lol? I've heard he uses the slicer, like Thomas, for most stuff but this almost looks somewhere in-between a chef's knife and a slicer. Just curious. But what an amazing chef with some really insightful things on such a classic meal.

[greatgooglymoogly12]

i feel like achatz is one of those people that you can tell is a genius just by the way he acts. that guy is like a sly wizard scientist.

[aprilcalldispatch]

"well...i've cracked a few eggs" i hope his CIA chef instructor watches this, and hears that. What was her name...

[TheDionysis]

crocpot-----πες του γαστρα να το καταλαβει......χαχαχαχ πλακα κανω...just kidding....he surely knows hes stuff

[jtothe100]

This video is hilarious.... I enjoyed it when Grant rejected the tongs. (because they are rough on food) the best chefs never use tongs.

[coco9419]

160 f for 4 hours.perfect turkey.

[hreynisson]

LOL Grant Achatz doesn't know what a Crockpot is... that makes me feel good about myself :)

He's a brilliant chef... and this is how I'm doing my new years turkey.

[PartyPantsProduction]

hey grant can you come 2 my house?

[Ibalon2012]

slow cooking is more like bbq cuss the low temp make it possible to keep all the juices inside instead of leaking out

[p3rs0nan0ngrata]

Don't use tongs, use a fork!

:o)

[chef1924]

The only thing I tasted that was to salty at the restaurant was the Soy on the chocolate desert.

[chef1924]

I know your Grant Achatz, and I have ate at Alinea twice. Two of the best meals I have ever had in my life. That looked like to much salt to me dude. Nick was it salty?

[TheKpow]

That doesn't look like too much salt, any chef uses a good amount of salt, that's why their food tastes so much better than your mom's

[coco9419]

when using kosher salt,you have to overseason.

[lapptom12]

Too much plastic bags. He talks like those plastic bags are safe to heat. They are not good for your health. I am not going back to Alinea after I have seen how he cooks food.

[nickkokonas]

That is not true. Cooksafe plastic in no way transfers to the food... and most 4-Star restaurants in the world use sous-vide cooking for some of their food. Google and educate before you criticize. And check out Thomas Keller's new book "Under Pressure"

[lapptom12]

I know what sous vide is. I've been to many well known restaurants. Even baby bottles has recently been recalled due to BPA contamination. I am aware that ziploc bags are tested negative for BPA. When sous vide was introduced in late 60s there was no well known studies about plastics and health. I thought it takes some proper training to do it right too. I am just warning people about anaerobic bacterial infection and possible unidentified chemical exposure.

[p3rs0nan0ngrata]

Not just Keller.

Marco Pierre White uses sous vide to cook chicken at home.

But what's most amazing about trying new cooking methods (that work) is that food that seemed perfect before now seems crap.

I use an oven thermometer to roast chicken breasts at precisely 60C. Chicken breasts that I enjoyed before (at home or in a restaurant) now seem dry and overcooked.

[pvtchef66]

As a Personal Chef, It is my opinion that their are far more dangerous health issues(aka: Teflon pans)in ones kitchen than worrying about a plastic bag....

But then again, I've been know to tell a client or two:

"What doesn't kill you, makes you stronger"......

[ilusnst]

There is no proof that modern kitchen plastics are hazardous nor is there proof that aluminum contributes to Alzheimer's disease. Food myths, both. Nickkokonas is right, Google, read many sources and learn before posting.

[elmuneco12]

THEY LOOK DRUNK1!??

[tokajilover]

drunk it woun'd be possible to cook at tghis level

[FlipSnipeZ]

@lapptom12 calm yourself dude, do you think Alinea would be as elite as it is if they didnt know what they were doing? It's a technique that many chefs use. damn

[locoxoco]

Did GA gauge the water temperature? How long did the sous vide components cook for? Thanks for posting ... very fun to watch. :-)

[nickkokonas]

we have a Polder digital thermometer in the water... 175 degrees F.

[locoxoco]

Many thanks and a very Happy Thanksgiving to you sir! - Dean

[nickkokonas]

2.5 to 3 hours depending on size.

recipe available on the AlineaMosaic website ---> forums ---> food in the media

[blondee47]

actually i am certain he is and i have no doubt the restaurant is spotless - just my quirky humour....i would however love to know how long he sous-vides the turkey and at what temperature....

[blondee47]

I'm loving the way grant is wiping the crumbs right onto the floor - only someone whose job it is to clean the kitchen would notice that!

[nickkokonas]

that is not accurate... the guy is a neat freak and is sweeping them into his hand and throwing them into the bowl. He cleans the kitchen at Alinea as much as the next chef.... and they are all responsible for keeping it spotless.

[dustyk]

Bravo.

[artwj]

One thing I don't use in a professional kitchen that I would use at home--a splatter guard.

[atolab]

awesome, i really enjoyed this! any idea when the recipe will be going up on alinea mosaic?

[nickkokonas]

Today...

[atolab]

thanks! i'm looking forward to it.

[consumatron]

These are great! I can't wait to see "A Very Achatz Christmas!"

[JosephBayot]

NK: You've got the diner thing going.

GA: Well...I've cracked a few eggs.

Brilliant.