Відео

Does it have to be room temp before you sear?

very nice video ty for ur demo keep em coming

very nice video

What a very good video. Very informative

Reduce to half the time. Too much wasted breath. Cut the chemistry lessons.

I enjoyed your video very much. You said what needed to be said and didn’t try to be a comedian, and you spoke clearly, at the right speed and perfect volume. You’re a very good teacher. I wish you much success in life! 2:24 a.m.

❤ Thanks for this great video... I appreciate the tip about letting it rest for 8 minutes per pound... I always feared the protein getting cold..but you've taught me otherwise 🎉. Thank you!

Everyone is BSing about observing drops of water to measure heat ... And then someone just comes up with a termometer.

Thank. You. Thank. You. 😎😎😎😎😎

Nice So many videos using drops of water etc. Ugh. I just bought a surface thermometer like that recently and checked temps ag different settings on my electric stove. Medium is 450 or so. That's basically entering the high heat range.

6:12 What if a fly lands on it though? 🪰😂

Too much oil need more eggs and anchovies

Where are the rest of the seasonings like garlic powder, paprika and onion powder as well as all purpose seasoning like Lawry seasonings?

What if you want it medium well? my 9 year old will not eat it medium rare 😢

How to marinate a goat

Is the medium or high?

Using ir would be a easier way these days

I’m in the Milwaukee WI area. What city are you in for classes and does anyone know of any cooking or grilling classes in my area? Thank you. Jim Edlebeck

Dear Shanny, I hope you are well and doing what you love. I watched this video 2 years ago and it has been a great addition to my lettuce washing skills. I don't know of anything better. I did have a friend show me how to wrap romaine leaves in paper towels after washing and store them in a zip lock but this is so much better! Thanks!

Great presentation with excellent explanations of all steps although I thought you would have covered the rack with olive oil to prevent excessive drying. Maybe searing in oil serves that purpose partly. At what oven temperature did you roast the rack after searing on the pan? Also, if I wanted medium instead of rare, how long should I need to heat and to what internal temp? What would be different if I were using a wet rub--like crushed garlic and maybe some vinegar and/or yogurt?? Thanks in advance.

Just saw Netflix doc Aug 2 2023. I am not sure this would remove ecoli?

Bp157 and tb500 for the knee defo, i healed bicep tendonitis with it

Terrific video. Agree with @williamryan3072 that this is the best one I've seen on how to deal with rutabagas. Thank you!

I put the chicken on a cutting board and punch them. Like Rocky.

You are delightful! This video makes the task of cleaning lettuce seem far less daunting. Thank you!

Brilliant! How-to video is nice and easy to follow.. Excellent presentation. Quick and very educational..

I just use olive oil, salt pepper and garlic. I think tonight I will add Italian herbs.

I like the clock your wearing on your wrist

Pan surface thermometer for black surface nonstick. I want almost instant read like my surface thermometer reads when i shoot the thermometer gun. Works on all clad but not on my non stick black surface pan. I am using my small nonstick as ive gotten older and dont have the strength i did before 85

Hmmm no butter used…😂

I bet you that chicken is bland, flavorless and not very tender. Seasoning a breast like that does not impart any flavor on the inside especially in the very nonchalant way he did it .... Brining in water and salt or soaking the breast in milk or yogurt is the way to go .....

Thank you!

If you don't know how to saute a chicken breast you should not be in a kitchen.

soooooooo, 30 seconds for every ounce, chef? c'mon man. Be precise.

great video, helped me alot, Thank you!

Why is this filmed like a skate video. Good info though.

Yes you did it fast with your big knife but you lost some rutabaga with those thick slices.

Marry me😂❤️Love from Rosie O from Devon England 🇬🇧👏👏

Excellent video! Alternatively, no flour, cook with skin on, and cook in lard or tallow.

I cooked it at 375 for only 20 min and it came out perfect. I let it rest 6 min. 1lb rack

Best instructions I’ve seen

Can you demonstrate how to toss salad?

While I prefer my rack of lamb rare, I can enjoy med rare as well. However, taking it out at 135f will be well done lamb. It will climb about 15f more. Way overcooked. I take it out at 105f-110f and rest for a nice rare.

Chef ramsay says to lay away

Exceptional - for some reason everyone has a recipe for adding some many things to chicken breasts - this looks simple and fab so delicious! Bravo !!

any chef that needs a timer for frying meat in a pan needs to rethink their career choices!!

I like this guy

These guys a selling ng products. Not showing home cooks. I dont have a meat thermometer! Geez

mate you told me how to fry a shady bit of beaten to death chicken - are you fucking shitting me ?

I have never seen a drill surface thermometer before. Something new, Thanks.