Been cooking professionally for years and never used a full sized broiler. (Salamanders all day though). About to start a Broiler/Sauté gig at The Capital Grill and this just saved me from looking like a total newb when I walk in the door to start work next week. Thank you!
3:16 the way he delivers that line completely dead inside, slams the steak into broiler, and then shoots the dirty look over to the producer off camera 😂
My chef said I’m going to be working the boiler on my first day. Been working as a pizza chef for the past couple of years, happy to be back in the kitchen cooking as a line chef
If I only knew there were so many heroes in the world. Thank you all for correcting him on caramelization/maillard reaction and what type of steak he has. My god if it wasn’t for your tireless work disproving this demonstration video from 10 years ago, the death toll would be beyond comprehension.
Please try to have at the least a small amount of respect for people just trying to do their job, The chef looks like a professional not a douche bag, Thank you Mr. Smith for the Vid. Rob From Canada
Respect due! But, it's obvious that the the equipment in this "infomercial" is waaaayyyyy too stainless to have ever been used prior to filming. Sorta takes away from the intricacies of having any experience on the matter. I'm not expecting loads carbon build-ups, fire hazards or health violations... Just a sense of reality would be nice. However.... Great video!👍
Dude doesn’t know what he’s trying to teach. Therefore yes. He is a douchbag. I wouldn’t hire him to wash dishes. Let alone distinguish a fork vs spoon
i agree that it is a sirlion and tenderloin together. BUT that meat is not a porterhouse thats a sirlion. How can you pass that as a porterhouse and the filet is not on the there.
Gareth, a lot. Multiple thousands. It's commercial equipment. You couldn't install it in most residences, unless you have the money to build a commercial kitchen (structural, fire suppression) and ability to access the larger NG lines needed to operate the equipment. Any credible equipment dealership would not even talk to you about it.
Nice to have a large Sal, but if it's for steaks, the top should be ribbed to facilitate sear marks on both sides, without having to flip the steak inside the sal. Engineering-wise, both levels should drain into the same receptacle.
True, the only way to prevent juices from running on the plate is to let it "rest" before serving. Although searing does produce a wonderfully, flavorful crust.
I've sold over 25,000 hamburgers for $10+. A sear absolutely locks in the fat. I could should you on video easily if I cared enought too. 350 degrees and lower you can watch the fat drip away. 450+ and all the fat is locked inside. That's why you can get a well done that is still juicy.
Sorry but this steak is cooked not grilled. Grilled steak should be done with heat from the bottom and flip it on both sides. Easy and simple. I am not convinced with what had been Said and shown in this video.
'Maintain the juices'. 'So there's not a lot of blood when they cut into it'... this guy isnt a chef. The more I watch the more i shake my head. This guy hasn't a clue. Seems like a modern day snake oil salesman.
I really can't stand when people refer to food as product I know it's supposed to sound real fancy in corporate but we're talking about stuff that we put in our body to give us nourishment so don't be so surgical with it or sterile please it's a major major turnoff
@@Al-fm8kh yep. This is stuff every pro cook knows. And in fact he’s wrong about a couple things. Like sealing in juices with searing so blood doesn’t go on the plate. Nonsense
Too all the arm chair quaterbacks in the comments. How many restaurants do you own? If you own one, I will issue a challenge that I can clearly show video evidence of how searing locks is juices. But, it will only be for money. $1,000 to a third party who will decide who is right and wrong. Loser, loses their money to a charity of the winners choosing.
Been cooking professionally for years and never used a full sized broiler. (Salamanders all day though). About to start a Broiler/Sauté gig at The Capital Grill and this just saved me from looking like a total newb when I walk in the door to start work next week. Thank you!
3:16 the way he delivers that line completely dead inside, slams the steak into broiler, and then shoots the dirty look over to the producer off camera 😂
"Look at this beautiful stake"
Just yeets it in the broiler.
He doesn't seem satisfied 😄
*steak
Bruh, all I'm gonna say. As a professional cook, is you could offer kobe or wagyu beef on a menu and fuckers will still ask for it well done.
My chef said I’m going to be working the boiler on my first day. Been working as a pizza chef for the past couple of years, happy to be back in the kitchen cooking as a line chef
Howsit going now?
If I only knew there were so many heroes in the world. Thank you all for correcting him on caramelization/maillard reaction and what type of steak he has. My god if it wasn’t for your tireless work disproving this demonstration video from 10 years ago, the death toll would be beyond comprehension.
Everybodypoops 😂😂😂😂
The irony of your comment ....
But shouldn't the right info be out there ?!??
Ppl are STILL watching this years later.
Amazing thank you for how informative you are advertising this Friday you help me a lot I appreciate it.
Amazing product! Thanks very much for this informative video. A unit half this size would do just fine for me :)
Absolutely beautiful!
Please try to have at the least a small amount of respect for people just trying to do their job,
The chef looks like a professional not a douche bag, Thank you Mr. Smith for the Vid.
Rob From Canada
rob greene I love you rob are you from scratchatoon lol
Respect due! But, it's obvious that the the equipment in this "infomercial" is waaaayyyyy too stainless to have ever been used prior to filming. Sorta takes away from the intricacies of having any experience on the matter. I'm not expecting loads carbon build-ups, fire hazards or health violations... Just a sense of reality would be nice. However.... Great video!👍
Dude doesn’t know what he’s trying to teach. Therefore yes. He is a douchbag. I wouldn’t hire him to wash dishes. Let alone distinguish a fork vs spoon
That grill top is super high
That is not a porterhouse steak
It's called a Maillard reaction, not "caramalization" 1:22.
You know what I noticed you never see anyone commenting on these saying they ate here and it was good
That is because they aren't a restaurant. They sale pretty high end commercial kitchen appliances, and this is their test kitchen.
@@tstanley01
Aw snap!!
Steaks do not bleed. It is not blood. Caramelizationis not the same as the Maillard Reaction. Yikes.
... not short people friendly I see... haha
I’m 5’6 and work the montague haha
I like the idea of having a grill and salamander integrated into one piece, but that grill is too high.
The chef is only 4 feet tall.
very good explanation ! thank you !
And you are not going to be able to caramalise any of those cuts unless you add a carbohydrate. The reaction('s) he was referring to is still Millard.
You like hot fudge sundaes? Did you catch the game last night? Is it still hot out there?
a protein in the culinary world means a type of meat whether it being fish, lamb, beef or a cut from any other animal
End of the night I'd be drinking that drip tray like a yard glass!
Muy buena explicación gracias Mrs chef.
So how do you get nice grill marks on the steak?
no chef says theyre gonna caramalise the salt and pepper im not implying tht the milard effect is incorrect
Oh and a bone in NY is called a Delmonico
@Wiz4rd9 well in some foreign countries they call that a porterhouse
Dang Skippy! And it would feed the village!
I'm telling you this thing is not for beginners. This thing is your work wife. You have to know it and pay attention to everything with this thing.
thats not porterhouse that a new york sirloin.lmao
Do you sell one of those for home?
These work great, but the sear plate warps.
i agree that it is a sirlion and tenderloin together. BUT that meat is not a porterhouse thats a sirlion. How can you pass that as a porterhouse and the filet is not on the there.
I want one!!!
Very helpful
Good video! 🥩....
Steak if full on sinew which is the worst cut on a side of rib
It's obviously a NY... a sirloin comes from another part of the cow... it's certainly NOT a Porterhouse or TBone
I was waiting for him to serve it on a plate, cut through it, and eat it. But no.
What is the cost of the grill ?..
Gareth, a lot. Multiple thousands.
It's commercial equipment. You couldn't install it in most residences, unless you have the money to build a commercial kitchen (structural, fire suppression) and ability to access the larger NG lines needed to operate the equipment.
Any credible equipment dealership would not even talk to you about it.
Buy a bluestar
@@craigthrelkeld5335 I'm guessing if someone has to ask, "how much", they can't afford it.
Can you please make a video of how to give the perfect maintenance of my montague broiler
I need one like that . Send to Mexico?
Where can I buy one
most ridiculous thing i've ever seen about a steak. Just put it inside the broiler lol.
You throw that steak just like garbagge
Nice to have a large Sal, but if it's for steaks, the top should be ribbed to facilitate sear marks on both sides, without having to flip the steak inside the sal. Engineering-wise, both levels should drain into the same receptacle.
Oh no a typo, I must be the stupidest person on earth to miss out an 'a'.
For god's sake man, the idea that searing seals in juices has been scientifically debunked many times over.
really . .where?
Get thee to Harold McGee.
True, the only way to prevent juices from running on the plate is to let it "rest" before serving. Although searing does produce a wonderfully, flavorful crust.
I've sold over 25,000 hamburgers for $10+. A sear absolutely locks in the fat. I could should you on video easily if I cared enought too. 350 degrees and lower you can watch the fat drip away. 450+ and all the fat is locked inside. That's why you can get a well done that is still juicy.
That's a non ergonomic working angle
Kkk hat nice
Lmao 😂😂😂😂😂😂😂
How much?
Hi Mr wats the cost
This video is very funny.
1) Searing doesn't seal in the juices. That's a myth.
2) The red juice in meat isn't blood. It's myoglobin.
Yeah this video made me cringe.
yese
I dont know if that hat is politically correct anymore
Sorry but this steak is cooked not grilled. Grilled steak should be done with heat from the bottom and flip it on both sides. Easy and simple. I am not convinced with what had been Said and shown in this video.
He never displayed the finished product.
Sure he did...the product is the broiler and not the actual steak.
What kind of volume does it handle?
Sear In the juices lol. Come on man
Joe Biden, is that you? Still stuck in the basement?
Fail. Searing does not seal in juices.
christian stiltner what keeps juices in? Not fucking with it when it cooks
But searing does give the meat a distinct color and flavor.
That was a horrible cut of steak
didnt even show us the finshed product
Kkk?
'Maintain the juices'. 'So there's not a lot of blood when they cut into it'... this guy isnt a chef. The more I watch the more i shake my head. This guy hasn't a clue. Seems like a modern day snake oil salesman.
I really can't stand when people refer to food as product I know it's supposed to sound real fancy in corporate but we're talking about stuff that we put in our body to give us nourishment so don't be so surgical with it or sterile please it's a major major turnoff
Not that deep they call food product cuz that's what it is
This guy is too clever to be stuck being a chef.
I know this is a 9 year old comment but it still made me angry
@@Al-fm8kh yep. This is stuff every pro cook knows. And in fact he’s wrong about a couple things. Like sealing in juices with searing so blood doesn’t go on the plate. Nonsense
Sear to achieve the maillard reaction
Hearing all those animals called products is pretty disheartening
Thanks for the video all the same
Disliked for not showing us the steak.
@pogisiG Hahah!
He lost me at porterhouse steak
Too all the arm chair quaterbacks in the comments. How many restaurants do you own? If you own one, I will issue a challenge that I can clearly show video evidence of how searing locks is juices. But, it will only be for money. $1,000 to a third party who will decide who is right and wrong. Loser, loses their money to a charity of the winners choosing.
Sorry mate, but that steak looks cheap. Raw and cooked.
Lol i though that was a kkk hat
KKK member
shut up
🤦🏿♂️🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Booo! I'd want a steak off a brand new IR grill! 🥩👍🏻
Chef Craig Smith is an amazing human... blinded if you are still alive, fuck off
@ 05:11 it looks like he's wearing a KKK hood.
you call yorself a chef ha ha its not blod its juices
Carlos Garcerant You need to call (yourself) a grammar teacher😂
That sear sucked
i can cook it better at home
I dont know why this guy reminds me of a kkk member.
Prečo ten steik ste ne rezali ako vizera