Grant Achatz Thanksgiving -- Part 1

he's literally burning the turkey bones to make a turkey stock, that's the way how to make a dark stock, I do that every time I'm making a beef stock.

Only person I know that can "carmalize" protein.

"Caramelization" is now a term that has become widely accepted to also encompass Maillard browning. True, this is technically wrong.

Although the words professional cooks/chefs tend to use are not technically correct, believe me: Chef Grant Achatz (and Chef Keller who often "mis-uses" the term) knows it is not caramelization.

well actually the french have been doing this for decades so nobody stole anything here

Clearly Thomas Keller invented sous vide cooking and just wait until he finds out that Grant stole it!

ahahha

Yeah Grant must mention other chefs who have alreday used this turkey cooking method.

I think you should go back and watch the clip again. LISTEN carefully what did Nick exactly ask to Grant and how pretentious Grant ANSWERED the question. I've highlighted the key words for you because you surely need time to think before calling other people idiots!

Why are there so many idiots watching this video? Oh, Thomas Keller wrote on this once so take that Grant! Dude, come on, Keller is his frickin mentor. They have similar techniques. Also, obviously he isn't talking about professionals. This is for regular people. Next time, think before you post.

Because this video is for idiots. Grant should at least credit other chefs rather than making it his own. Do you work at Alinea? I like Per Se much better!