Top Restaurant Tips That Will Make You A Better Home Cook
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- čas přidán 7. 11. 2022
- In this video, Jack and Will from Fallow show you the best tips to help you cook like the best restaurants while cooking a delicious pork chop dish! We'll teach you the basics of cooking and presenting food so that you can recreate professional-quality dishes in your own home kitchen.
This cooking video is perfect for anyone, whether you're a beginner or a pro. By the end of this video, you'll have the skills you need to cook like a pro in your own kitchen!
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'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter - Jak na to + styl
I started my field to fork journey by watching Scott Rea. You guys have taken my skills to another level. Absolutely love your passion!
Stumbled upon your service GoPro video and haven't looked back since. Absolutely love the videos. Cheers.
Welcome aboard!
These guys are incredible - a true testament to their work. I visited Fallow last weekend and WOW, words cant describe the taste, atmosphere and food.
Really love your videos. Fairly casual homecook myself, but have visited quite a lot of good restaurants and love doing so, and have tremendous respect for the incredibly hard work you chefs put in. Cheers guys!
I would watch this or a full 12 hour service go pro style over any Kitchen Nightmares episode, any day.
Some of the best cooking content I've seen online.
Combine this with all of the great CZcamsrs who make food content and I think you've got your own cooking masterclass.
Love this look at how a dish comes together - the skill, time and and effort is what makes restaurant food so good.
Thank you for that point about the honing steel! I see way too many chefs basically "sharpening" about 4 cm of the blade because they're just brushing the same area repeatedly. The way you do it actually makes sure the entire blade gets honed.
You guys are definitely my favorite CZcams channel. Thank you so much for all the education! I am a chef here in Colorado for an amazing executive chef whome I've worked for for the last 4 years. I hope one day to open my own restaurant but I swear the more I know the more I realize I don't know 😅
These videos you guys are putting out are fantastic and so informative - thank you for sharing the professional knowledge and insights!
I want to clarify chefs about honing steels (yes, its called that for a reason) they do not sharpen the blade, they just clean the metal parts off the blade. You need stone to sharpen it properly, the size would be from 1000 goin down the number, everything above 1000 also works as a fine tuning the blade
I'm sure they know that (although viewers may not), but the honing rod is a great way to maintain in-between sharpening and make the edge last longer
I had this exact meal when we visited, and it was outstanding!
I just found you all on here. I’ve went thru a bunch of videos. I do like seeing you all clean as you go!
Awesome dish. Very balanced, well done, no fuss or pretentiousness. Just good food. Well done.
Great video thanks guys, continuing to learn lots. Any recommendations on keeping everything warm while you're plating up please?
my new favorite channel, keep it up lads!
I noticed around 6:30 you tasted the sauce and then put the tasting spoon back in the saucepan. Isn't this called double dipping and not a good thing to do? Just asking.
don't do that LMAO, always carry plastic spoons with ya or something to taste quickly with that is disposable. bartenders use straws to taste tiny amounts of drinks by using the finger over the hole trick and sucking up a bit of the liquid, taste that and throw out the straw into the trash next to them, in kitchens you will find plenty of trash cans to just throw trash into
Ya that’s as bad as it gets. These guys are hacks, big line of bs.
@@MutantDoctor plastic spoons? are you serious? they have a pot of clean spoons and a pot for dirty ones. dishwasher fills up the clean pot for them and take away the dirty ones too, especially in a high-end place like this. he only double dipped because it was for him and his co-worker to eat, not for customers.
@@MutantDoctoryou can find an American by the way they love using single use plastic when you could easily just use a reusable option
I have only just found this channel and it's fantastic, I hope I can visit the restaurant!
great videos lads. keep em coming.
Great video! Next, would you teach us how you keep food warm? What are your thoughts on warming drawers, heat lamps, salamanders, bain marie and broilers, etc.
You guys are absolutely superb loving the videos thank you.
Just found that channel. Amazing job guys. Love how clean and calm the kitchen is. Even during a busy service everyone is well organised and focused. Will pop in more often.
P.s. Double dip? 😉
You guys are great, & so are your videos! Keep up the great work boys! 👊
I'm in the US and just discovered your channel. I would love to visit your restaurant. After watching all your videos, I feel like I know the place like the back of my hand
Thank you fallow, I will now pursue culinary career. I will definitely come back over to London. Well spent time in bristol with dj buddies. Cheers. 👍🏾😁
I love what you do, guys. I can't wait to eat at Fallow this month.
Love the back and forth here between you two. Thanks for the tips, Chefs!
there guys are so passionate. love it. can't wait to visit fallow one day.
These* guys are ...
Been loving the content, hope to make it to London someday and come eat some good food there!
Perfect.
Love this restaurant
Wow. Next time in London I will definitely visit Fallow. Maybe a meal and some drinks before Ronnie Scott's?
Love your POV videos!
Criminal how few views your channel gets, keep it up guys. The views will come
As much as I love this video (and what you guys do at Fallow), this seems a little bit unachievable for people to replicate at home. I know you're also trying to promote the restaurant and all the home cooking tips are on point, but why not do a dish that also shows people pan cooking next time, or oven roasting - things which people can achieve? Just a thought, love the work and well done.
You don't have dry aged pork chops, pickled onions and thrice cooked pork skins. Oh and 20 hrs of prep already done.
Exactly what I thought
Best cooking channel on youtube
the cooked are cooking ladies and gentlemen
100% awesome video
You guys are my food guru😊❤.
Get it brother!!!
can't wait to eat here, you guys are doign a great good
I would love to stage at this restaurant. I'm a commis in Texas working the grill station. This place would be awesome to train under😊
Thank u chef
Credit where Credit is due, my sauce game has STEPPPED UP. Creating my weekly meals is more diverse, more fun and more tasty, Keep it up! Will be coming to the restaurant too
Great videos!
Sick dish chefs...
Hi guys. Just a quick one, what chefs jackets do you use as im struggling to find them online.
No home cook has ever touched that cut of pork--but thanks.
Lol so true
Hey guys I‘m on vacation and enjoying all your videos!:D I am wondering how I can rest my food at home without having such a professional resting oven. Would you have some tipps and tricks there? Many thanks
You can put your oven onto a low heat if you like. For big cuts of meat,leaving to rest in a warm kitchen is fine. And just pop back in an oven or pan quickly to bring heat back in to it
love the channel, what music is playing in the background of this video ?
I want to know too, they slaying
My dream kitchen would have that infrared salamander.
Can you do a dessert plating tutorial?
Cool! Where can I apply? 😁
I have to ask..where are the chef coats from? 🔥
Hey guys, if I was doing a big joint of beef and wanted it pink in the middle then what internal temperature would I be probing for?
We'd recommend cooking until the probe reads between 40-45c and allowing it to rest. It should come up to between 55-60c which will be a perfect medium rare! Thanks for watching and keep on cooking!
This looks very wonderful, but don't think I can do this at home lol
Would love to dine here and even more work in this place... Looks like there's snow in the workplace
When you said you pressure cooked the skin? Is that just in plain water and the cut skin pieces? We are a household that LOVES pork skin and need to know how to do this. Our butchers gives us the skin so cheap too. Love your work by the way, recently found your channel!
We are coming to eat with you soon!
Love the video! Although the music is way too loud to hear you clearly
Lovely. Brilliant. Stunning. *Insert another chef-ism here*.
What brand of chef's jacket are you guys wearing?
6:32 Why did he put dirty spoon back in saucepan?
Hi guys - can I ask a quicky about the pork skin? 2 hours in a pressure cooker - that seems a long time?
I'll give it a go though. Perhaps 100 gr skin set on a rack inside the cooker, 250 gr water (I have a small 2L Hawkins cooker) - Whistle + 2 hours on say 20% hob setting (~ 2 out of 9)
Don’t think it was pressure cooked. The skin was dehydrated for 24 hours then deep fried
I've never tried pork as low as 52-55, I'll have to give it a go.
What style of knife is that at 1:00?
6:34 double dipper 😮
Disgusting, why would I want another man's saliva in my meal?
Chef's spittle, the best sort of seasoning. Just watch out for the pass!
This is a great video about fine dining and has absolutely nothing to do with home cooking.
Finally I know what to do with all my dry-aged pork and apple ketchup
The double dip spoon at 6:34 😬😬 but everything looks amazing and everything he say is truth
The fact that you're not serving me the pork chop without the bone (ref: 08:00), would make me an unhappy customer :)
Young Tom Hanks
They need better camera work for close ups but yeah great video
Impressive - I would love to dine with you, but too far away.
The difference between restaurants and home cooking is restaurants season more. Proteins especially require fairly liberal seasoning primarily salt.
They also use fresh herbs
Shitloads of butter is the difference in my experience
Can you please give us a apple sauce recipe
Is sharpening the knife over a chopping board not bad because you may get pieces of metal onto it or no?
Technically yes. The blade will also have a bit of steel dust on it after honing, so you might want to wipe it off after honing. The dust wont kill you or even be noticable, but still it'd be cleaner
45 degree angle?
Simple dishes done right are always most impressive. Would love to see a simple roasted chicken.
yo, did any one catch him suckling on the spoon and putting it back in the sauce pot? lol
As a carnivore i cannot stop looking at your food, great!!!
These guys are so earnest.
I'm a minute and 20s in and already there's an issue. Buddy you're honing the edge not sharpening it. Had to get that out there, back to the video i go.
I dig it but gotta say with the video title I expected something more adapted for home cooking. Rather than pre steamed veg and a huge piece of pork with skin
First 15 seconds of the vid, he notice that the 1/9 pan doesnt fit well. He push it immediately. Same as me oc'ness at its finest.
Interesting but why the 'music'?
Is it just me or is Jack worried about the chopping block when Will demonstrate his 'chopping' skill?
6:30 did he just taste and then put the spoon back?
Adds the special extra!
Nduja is made by the Gods.
That other geezer sounds and speaks so much like Bear Grylls 😂
Basically, expect several cooks saliva to be on your food when eating in a restaurant.
Possibly slightly uncoordinated...but very good clinicians. And, perhaps less individuality...But food looks delicious.
What was the tip?
Hey Will you tasted and put the spoon back into the pan? Naughty naughty - this would discourage me from eating at Fallow . Look at 6.31 minutes in and I would welcome your comments. Pete
It' impressive how these guys think they know how to cook more than they actually can.
6:32 Keep the spoon you just had in your mouth the hell out of my sauce.
You want to have it taste it authentic or not? :P
Clean mind 😂
The video was all going well till he tasted the sauce with the spoon and he put the used spoon it back in? 6:30
Am I the only one that sees Paul Walker?
Eung from canada, we can never get access to meat like this.
did buddy rip a lino
I know Fallow prides itself in being environmentally sustainable and using the whole animal and all that, i would look into the damage that microfiber cloths do to our oceans compared to oeganic fibers for wiping work surfaces