Two Michelin Starred Simon Rogan cooks milk fed spring lamb, turnips baked in salt
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- čas přidán 5. 09. 2024
- Two Michelin starred chef Simon Rogan from L'Enclume in Cumbria is one of the UK's most influential Chefs. Watch Simon, as he cooks milk fed spring lamb, ramsons, turnips baked in salt and sheep's milk curds,
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Hi Dianne thanks forall your commnents glad you enjoyed the videos
I've been watching Simon on Great British Menu this week and he's a genius. Inventive and unique
Was at L'Enclume last week.. well worth a visit..
Interesting to compare his style, both in cooking and appearance, to his recent video.
Congrats on the 3rd star.
Thanks Simon is a great chef
Great to watch the behind the scenes in the kitchen such as making stock! Thanks staffcanteen!
No hablo inglés pero si me gustaría grabar vídeo
Never seen stock made that quick before. Amazing.
It's the pressure cooker that helps.
It causes the liquid to boil at a higher temperature so the cooking time is significantly reduced.
I've not tasted any particular difference in flavour to cooking it the traditional way but the time it saves is a big plus
@@anthonyaman1488 I agree with you in everything, apart from the taste part, I believe that for that purpose and as a massive name in culinary one of the greatest in UK he knows what he is doing 100% and maybe that's why he did it on a pressure cooker, but I also i know he does stock on the old and traditional way, so it makes a bit confused about the reason😂😂😂. fuck now I can't sleep properly again!
Thanks
lucky you!
He seem nice he was in my college talk about The French in Manchester
fantastique!!!!!
Amazing stuff! On a video spree watching all your videos lol! I would love to work with you guys.
David Tait thanks for the comments appreciate the feedback
StaffCanteen
no worries :) hopefully you'll be doing a video on my food one day ;)
ya me dio hambre jejeje
Buen provecho
Meat and potatoes... seriously though, good chef, looks like a great meal. Like the respect for the animal.
Very lovely dish. It says a lot about you personally how long your guys have been with you. I wish you and the guys continued success. Best wishes.
Everything goes into the water bath??? Please clarify.
Big things are going to happen for this chef...I loved all his dishes on GBM, but can he please make the portions maybe a little larger. My taste buds will be heaven after eating his dishes but I will probably run for a burger afterwards simply because im still hungry and I'm only a lean man.
I just meet him today
Rogan is a GOD
How was he?
I need that pressure cooker. Anyone knows make & model?
I know this is a crazy old video but could somebody tell me what those paper/cloth things he put in the cryo-vac bag with lamb are? I've never seen anything like that before, I'm really curious as to what the purpose of them is.
J-cloths to prevent the bones from puncturing the vac bag
Lol the place I was working at would have loved to have known about those.
j-cloths essentials for any professional kitchen, it's a multiuse puporse cloth, it can make miracles indeed.
I'm gonna venture a guess and say he used rennet to set the milk into curds?
fuck u
not a fuck you!, but this guys you just judged is one of the greatest chefs in UK and already got his name written in the history of the British culinary! do you even know what that means mate?
so the milk just set by it own or what?
This is pretty classical with very few new aged techniques.
"and some ketchup please"
Awkward hugs - see you tonite mate ?
Do tell????
Where's the veg?
whatever he does will make your pants wet!
With all that fannying around,i wonder if the customer ever gets a hot plate of food
sure they do it's much different in service
i would like to see a video of service then
rockpig63 Have you ever work in a restaurant before? Restaurants spend the whole day prepping all the items required for a dish. When it is time for service, everything comes together as fast as possible. This video is showing you a recipe, that's why all the steps that would normally take an entire day to do are shown. Nothing like this goes on in service.
Jin Zhao I have been a chef for 30 years . I have worked in many hotels and restaurants up to 2 rosette standard food,not michelin star like these guys but very good food none the less . I have done the 16 hours days,6 days a week ,giving it all producing good food.No one is doubting the skill of these guys.In my humble opinion as an old school chef who has been at the coalface food these days is played around with far too much and somewhere along the line the heart and soul has been lost,lost in translation if you like.
played around lol? he literally put attention to every single thing on the plate. he cooked each piece of lamb (leg, sweetbread, loin, even the skin) in a way specific to the piece itself. how does he not have heart haha?
What a waste of time and LAMB !!!