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Chef Epic
United States
Registrace 21. 05. 2012
Epic chef driven content focused on sustainability.
A5 Wagyu WHOLE RIBEYE LOIN
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
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Add a comment to ask any questions or recommend any topics for new videos.
Follow @chefepic on Instagram and Facebook
#foodie #knowyoursource #culinaryart
zhlédnutí: 3 371
Video
Seaweed 5 Ways
zhlédnutí 3,5KPřed 2 lety
Chef Cameron Dunlop from Morchella Restaurant in Portland Oregon shows how to use seaweed in many different ways to create a tasting menu. Like and Subscribe! Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook #foodie #knowyoursource #culinaryart
Prosciutto Wrapped Branzino
zhlédnutí 2,5KPřed 2 lety
Chef Brian Malarkey shows how to cook a whole branzino wrapped in prosciutto. This is one of the most famous dishes on his menu at Herb and Wood in San Diego, CA. Like and Subscribe! Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook #foodie #knowyoursource #culinaryart
Beijing Beef - The Upscale Version of Panda Express
zhlédnutí 2,1KPřed 2 lety
Beijing Beef - The Upscale Version of Panda Express
Salmon Full Utilization - Nose to Tail Omakase
zhlédnutí 2,5KPřed 2 lety
Salmon Full Utilization - Nose to Tail Omakase
Crystallized Squash and Date Tare Quail
zhlédnutí 2,8KPřed 3 lety
Crystallized Squash and Date Tare Quail
YELLOWTAIL flavored with its own SPERM
zhlédnutí 4,1KPřed 3 lety
YELLOWTAIL flavored with its own SPERM
OPAH 3 WAYS - Pine smoked | Char Siu | Ceviche
zhlédnutí 4,1KPřed 3 lety
OPAH 3 WAYS - Pine smoked | Char Siu | Ceviche
STRIPPED BASS - How to fillet and PAN SEAR
zhlédnutí 1,6KPřed 3 lety
STRIPPED BASS - How to fillet and PAN SEAR
How to BUTCHER a BEEF TOMAHAWK RIBEYE STEAK
zhlédnutí 17KPřed 3 lety
How to BUTCHER a BEEF TOMAHAWK RIBEYE STEAK
ZERO WASTE technique - HOW to use FISH SCRAPS in your sauce
zhlédnutí 3,4KPřed 3 lety
ZERO WASTE technique - HOW to use FISH SCRAPS in your sauce
1,000 POUNDS of FISH BREAKDOWN - The FISH BUTCHER
zhlédnutí 29KPřed 3 lety
1,000 POUNDS of FISH BREAKDOWN - The FISH BUTCHER
how would we make that dish if you are not leaving the recipe in the description 🤔
Let me clear up some of the questions I see below. The way this works is by a process in which the umami of the Kombu (Japanese kelp) is leached (cured) into the butter while also extracting moisture. It also works for fish, meats and veggies. The Kombu needs to be tight to the surface of the butter for it to work. I'll usually soften the Kombu in a steamer to make it more pliable, because it comes dried and very ridged. (you can also brush it with Japanese sake) After encasing the butter, tightly wrap in cellophane and refrigerate. The amount of time is up to you, but generally speaking a day or two at least and no more than a week. I've never tried butter, but fish gets more firm and the flavors more concentrated. Perfect for sushi.
MERCURY LEVEL .79 PPM. (DEADLY)
Would it be possible to collect the type, brand and length (in mm) of each knife used in this video?
Seen some fish mongers with skils doing swordfish in particular.saw a few moments ,all I needed.the hacking if that was my fish would be unacceptable,as well as your staccato action with your blade.
Can you tell me what Olive oil you use?
No way,YOU DONT NEED TO USE TOWELS,,BE PROFESSIONAL
Uniqueness has no degrees. Something is either unique, or it is not. “Really unique” is not possible. Great video, though.
Very goo but the word Is "Fillett" not Fillay. Unless you are French.
That looks good 👍
Nice job Chef , I have many years experience doing this and you do a better job than most .
ur dead?
Where are you??.....
Where are you now????....
How long did this wagyu fat powder could last in the fridge? And how to store the right way to keep it last long Thank you Chef
Noticeable when the guy knows his shit: meaningful technique + no waste + no added unnecessary ingredients or manipulation
Great work, beautiful knives. I use a deba knife too, incredible knife.
How can u eat it raw ?
Waste of miso
I would love to know what deba that is I need it
Would love to eat every dish presented here- beautiful
What ratio liquid koji / mirin did you use for the onions? I tried it last night it was epic 🙂↕️
NEVER EVER say "underutilized". That's what they said about angel sharks off California in the 1980s, and so they opened a commercial fishery for it... and literally reduced their populations by 90% in less than 5 years. Just... don't.
Thanks just caught my first one going 86
I’m a simple man. This along with just sushi rice on the side. Of course plus the usual condiments, wasabi and soy sauce.. Oh yeah
How to video but doesnt explain shit
I mean what is that nipple on the pig neck?
no anchovies no Tartare
Can the fish be deboned like this and fried with head still on? Or should the head be off if frying?
Bro this looks like straight up cat food. No thanks
Grow up baby mouth
Oh ya!!! I was a Deckhand for Bruce! I was the Torch. I knew Vince. I remember you from G st and Sc Island.
Danny?
Is this the Plan B?
Hell yeah. In Japanese cooking, we call this nanbanzuke. Food is universal love!
I almost starting drooling on my phone🤤
Look amazing
This was peaceful
Excellent video, thank you for sharing!
Nice deba chef 🙌🏾
🇵🇰🇵🇰
"that would be 4000$ sir"
Saw the cutting knew he was master.
I love tako !
Oh I know that taste absolutely divine!
Flavor left the chat!
No descriptions!
Stop being stupid the caption is on the video
What. Do you put to the egg yolk
This is actually super creative. Well done! 🤯
I can do it,
Nice!
Mever had it but id bet it be good woth rice and a egg or made as sushj
Definitely