3 Michelin star The Fat Duck creates poached lamb loin with cucumber, pepper and caviar oil recipes
Vložit
- čas přidán 18. 12. 2013
- Three-Michelin star The Fat Duck head chef, Jonny Lake, creates a stunning dish of poached lamb loin with cucumber, pepper and caviar oil, the flavour profiles of which carry the same molecular structure as lamb. Watch how Jonny creates the dish all the way for an amazing insight into this world-famous kitchen.
why not view more great lamb recipes here www.thestaffcanteen.com/Lamb-...
You can watch more world class Chefs here www.thestaffcanteen.com/featur... Enjoy!
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? www.thestaffcanteen.com
Come and join us here also
Twitter / canteentweets
Facebook / thestaffcanteen .
Produced by Orama orama.tv/ - Jak na to + styl
I think I'm going to make this for breakfast before work tomorrow
wtf
James Bond how do you get massaged while you swim?
Pssh. That's child's play. My personal chefs think this dish is about as classy as chicken mcnuggets. I eat better than this while I'm taking a shit on my gold toilet. These chefs are about as talented as Carrot Top in a coma.
The fact that you can swim above 1,064 °C is impressive.
Lol
Damm! I just got rid of my centrifuge...
You can make butter by shaking the cream by hand :)
I find a small Haydron Collider gives a much finer texture.
@@tadgmcloughlin6061 I just use a mobile-controlled black hole. But really tomato or tomato.
My centrifuge is much too big for the kitchen!
Is a leftover from the NASA moon projects.
Hay .
3:51 we finally know who took Gordon Ramsay's lamb sauce.
A dish like this, with all its facets, really brings to light my limitations as a chef and a cook, and that's a good thing.
Andrew Tozier keep pushing chef
People have to recognize that gastronomy is an expression language like music, photography, painting, cinema, poetry, architecture, design......
Is pointless to compare good food with unique food.
One is manufacturing, the nice handmade meal you enjoy in a common restaurant or made by your grandmother over the beautiful Tuscany campaigns but this one is art,
is experimentation and concepts studied behind the ingredients, their manipulation and fusion together.
When u try a degustation menu from a "michelin star" chef you definitively having an "experience", nothing more nothing less than a creative performance.
How ignorant you can be commenting like: "too small portion, too fashion, too nerdy..."
I am an italian cook, have big family all over the country, self producing wine, olive oil, vegetables and meat with a very strong gastronomy and food culture and i always eaten best traditional, natural, fresh and quality food in my life but looking at my memories do you know what i could never forget? my michelin star experiences....like a great movie, like a great music concert, like a great composition.
Thats created not to feed your body but to feed your soul and mind stimulating curiosity and perception .
Forgive my english :/
+Leonardo Albanese (KOL) You just explained to me what I never understood about all the "fizzy fuzzy stuff" of fine dining. Thanks! :)
i understand now. thank you!
it's food not some art it is supposed to be simple
@shiraz khan that's what he said - at a Michelin star restaurant, food is art.
Leonardo Albanese thanks I’ve wanted to say this to all the salty haters
"Poached lamb loin with cucumber, pepper and caviar oil"- sounds disappointingly normal for The Fat Duck's standards... Oh how wrong was I, absolutely amazing how much work went into this dish.
glad you enjoyed make sure you subscribe
Wow just wow. A total mind blower. Have watched it over just to try take it all in. Thx u help me learn and expand my knowledge so much
Still trying to wrap my head around this one. Amazing stuff!
Holy s***! That's a lot of work for one dish. My respect to these guys.
Really Intense, prep and plating. Great techniques !
The cucumber thing is just pure genius. Must be wonderfully fresh.
Nailed it. Looks perfect.
Stunning
Brilliant!
Fantastic, 100 % motivation , All the work that goes into each element of the dish... Wish he could explain the charcoal oil
The Fat Duck always has the most interesting pairings; nice vid!
Hope you guys can upload one new video every day. I love your channel.
Itd be interesting to sit in on a service there just to see the logistics and how it all comes together. Great stuff all around
Fantastic. Maybe someday i will be able to eat there
Fantastic
This is revolutionary
beauty!!!
i´m going to make it tomorrow!
Sick dish.
Tooo much chemistry here fellas
damn, that's a lot of work and i'm sitting here too lazy to cook a packet of ramen noodle
lol
I cant get over how green those cucumbers are.
God I love the comments. So many "chefs" and "cook experts" here saying the food sucks without even trying because reasons. Let's forget the fact that he's a 3 star Michelin chef and that most of us here are at the very best a cook with no Michelin star or own top tier restaurant to boast.
I was about to just comment how the procedure is more akin to a chemistry/biology laboratory but the amount of keyboard food experts is just hilarious 😂
Yeap
Do you know it cost between £500 and £600 for a couple to eat here then you have to pay a (discretional) 12.5% service charge on top of that and it also doesn`t include wine...
K
***** Do you know that you're paying for the best ingredients, and being cooked by some of the best chefs in the world with world class service that you don't get at your every day restaurant?
It's not there to go for dinner once a month, it's designed for extremely special occasions.
@@MrFstasfk And when you look at this dish you can see where the money goes, that's a serious amount of work going into just one course of many.
If you want to eat this sort of high end food you've got to pay for it, and imo Heston does this sort of thing at least as well as anyone else, I sometimes get the feeling some restaurants are using gels/foams etc just because they are trendy right now, and they add nothing to the dish, but Heston uses them because he wants that particular taste/texture and they do make the overall dish better and more interesting.
i love this guy no pretentious shit he litrally turned cream into butter and actually shared a real method to make a quinoa cracker (btw it works!)
This was by far the worst cooking video i've ever seen.
+Abu Chaleh blimey what do you consider good then
kek
Abu Chaleh the heck are you talking about? This was a chef presenting one of his dishes to you. You want him to go into detail? You want a 30 minuet video? If you weren't able to learn anything from this video then your a real numskull!!
Modern cooking is crazy with gastronomy
wheres the knorr stock pot?
Hope this video can be enlightening for all those who goes dinner out to understand how much work goes into one this in this type of restauants.
+Cihan K thanks
People think you pay a lot of money in these restaurants just because they're fancy. They don't realize the amount of work that lays behind such dishes
I see the videos and am like "Wow! I want to that!", then I remember I can't afford that stuff. Lol.
Really interesting, how do they keep everything warm by the time it comes to the table though?
Bear in mind these videos are not shot as "Real' so each section would bring their piece to the Hotplate and then dressed together hope this helps
i would need about 50 of those courses to be fed.
whoa this guy takes all the fun out of cooking...
was thinking the same. you might as well use robots to cook your meal.
i would really love to see a blind taste test of this food out on the street. fun to know what people think when they dont know who and where the dish has been cooked.
No hat...... Well done 👍🏻👍🏻
This isn't cooking anymore, this is art where the master piece traverse to a multitude of canvases. Kitchen, the plate and the tongue.
This is why I go to restaurants. Trying food that I would never dream of making myself.
a real molecular gastronomy
"This is tahoon cress." That's where I lost it...
what did they do in order to get such bright green-ness on the cucumbers?
+Ryan Newman When you vakum them for long enough they get transparent and more green
This is good old Canadian home cooking. Lol not really, but it looks amazing. Although Id want a larger portion. I could eat that entire meal in two bights.
when going to a restaurant such as this one you go through every course... by the end you will not be hungry i'm sure
I knocked this up for me dinner tonight.
Blimey :)
hahhahahahahahaha I love youtube comments
This is so fantastically overkill I love it
Was this restaurant the same one that Heston Blumenthal ran?
This is not a chef and his kitchen, it's a scientist in his chemistry lab!
Just checked definitely a chef thanks 🙈
I agree, takes away the true meaning of good old fashioned hearty food..
@@avsynx1 No one is going to The Fat Duck for comfort food, though.
This is like physics in cooking...
With "green pepper juice" (together with the cucumber in the sous vide), does he mean green pepper (as in capsicum) or green pepper corns?
Green bell pepper 🫑
I'm too fat and lack the emotional intelligence to understand food like this...
I never thought I'd see a centrifuge used to cook something
I find it too much ado about simple things (and frankly I do not understand why to pair such tastes as lamb and caviar are), but I do admire the utmost perfection of each component, though. Would be personaly fond of those cucumbers alone. Interesting, interesting, interesting. This whole series is perfect.
You pair those flavors together and you search for those new pairings because you are at The Fat Duck, and your job isn’t to make simple things. Nobody’s denying that simple creations like a carbonara with handmade pasta or a perfectly cooked steak can be sensory experiences all on their own, and really beautiful ones at that, but you don’t go to The Fat Duck to try the simple things. You go there to be wowed with a magic you never knew was even possible!!!
i thought he was going to turn the caviar puree into caviar pearls! *facepalm
How many components on that plate? 😮
Would love to eat at this restaraunt.
Mister blumenthal was wearing the same glasses haha its obligatory the chef of fat duck to wear those glasses lolz
There it is! THAT guy stole Ramsay' lamb sauce!
Finally, something for everyday carrerr mothers to cook.
:-)
id have to eat 23 of these plates to be full
+Proeda11 you must have a Tapeworm see a doctor
Restaurants like these aren't meant to make you full... They're really meant to offer flavors or a combination of flavors you really cant find anywhere else in the world. Or more like a Flavor Adventure from what i heard... But with all the courses they offer, you actually might be full anyways.
If you wanna eat somewhere to get full, just go to a 4 star restaurant like a Steak House or a large fast food run.
You should probably stop insulting people that criticize the small portions. Yes, the food is not meant to fill but to provide an experience; however, that does not make it immune to criticism. If people want to complain about the small portions, let them. Regardless of the quality of the food, people still want quantity. That plate is by ALL standards measly. Go to any food calculator and you'll see that this particular dish is less than 500 calories, which is less filling (and by extension less satisfying) than a simple bowl of cereal and a banana.
The fat duck only offers a 7 course tasting menu so even if the dish is 300 calories each that across 7 courses would be 2100 calories, or 100 calories more than a womans entire daily intake of calories in one meal not including the wine. i see your point about the small portion but this dish would never be eaten as a main or even a starter, if you go to a michelin star restaurant that has an a la carte menu the portions are bigger.
Like Magus said, you don't go to these restaurants to get full so just go somewhere else and quit complaining about how it won't fill you up lol
you can see where he gets his spectacle inspiration from
Chemistry 101!
Damn, I thought we were gonna see Heston himself cook it lol
jules11788 hastens busy doing tv- thats why he leaves this super nerd to cook.
jules11788 even if this video was made in 2002 ashley palmer watts would have been cooking it as head chef...
Fat Duck has a Hadron Collider built in all their restaurants.
impossible doing that at home hahahah
taste combination, he is very creative
Even wears Gunnar Shades to go along with their Scientific cooking!
What kind of onions were those?
If I didnt know better Id say Heston himself came up with this
Do they do fish and chips?
I know this dish will taste absolutely incredible, but watching them cook in this manner just isn't cool like watching a chef work with fire and pans. It's like watching a dissection tutorial in a Science class.
Scientific cooking
Then stick it all between 2 slices of bread and serve it up with chips and tea
Some people eat this, and some eat what they can get from food banks. What a world we live in.
I am going to this place before i die
Enjoy
Sturgeon dying for six drops on a plate is a real heartbreaker
You know this is just for a demonstration, right? That caviar oil and all of those other ingredients are used up in their entirety for many more plates of that same dish which will be served on The Fat Duck’s menu! No wastage here😉
how to make stock becomes a gel ?
***** gellan gum
Agar agar. It's a setting agent.
I have a question about a lot of these Michelin Star quality restaurants, including The Fat Duck and Restaurant Gordon Ramsay. Do they serve the food hot or cold? They always seem to take a long time between cooking and serving the food, while the presentation of the dish is perfected. And for example the lamb, in this case, is only cooked sous vide at 60C then rested for 10 minutes, surely it would be cool by the time it reaches the diner? Which surely wouldn't be as enjoyable for the diner as eating it piping hot?
fhodngodfn its warm- not hot as u would normally have it at home, unrested. - i know it takes a long time on the show- but they slam it out it service- with 4 people or so prepping each dish. as for resting- yeah- they ll keep it under a light lamp to keep it warm, and often will give it one last sear on a fried dish to heat it up . i often thought the same thing, always hesitant to rest my meat- cos i thought it would just go cold. but the plates are warm, the kitchen is warm , and it stays a pleasant warm temperature.
when they actually cook during a service it's usually like an assembly line style and they would most likely have more of this stuff prepared and stored somewhere by chefs in training, what took this one guy 5 mins to do would probably take the kitchen somewhere around 2 mins to complete as a team
THERE!
THERE IS THE LAMB SAUCE!!!
What is oyster leaf?
other.koppertcress.com/content/oyster-leaves here you go they taste of oysters
Thank you!
Fuck yea!
oh yes
how the heck do they keep it hot?
I honestly coundnt imagine whats the taste would like
Ferran Adria, Heston Blumenthal & Grant Achatz are no chefs they are scientist lol.
I added a knorr stock cube, it’s my choice
I guess this is one of those restaurants you go to for a tasting experience, not to get repleted.
I'd pay about a dollar six 80 for this!! Kappa
3:15 we found em
He made like 10 gallons of this caviar oil just to put a few drops on the plate...
Chances are he has this dish on the menu, or used the caviar oil in another dish. No sane chef would let that much caviar go to waste
fml lmao the moment i saw the centrifuge and the pipette it instantly reminded me of when bradley cooper in Burnt crashes into Reece's gastronomy kitchen and tried to kill himself in the sous vide machine
link here:
czcams.com/video/68TlGeqhg9Q/video.html
Somebody tell Gordon Ramsay that the lamb sauce is here
he sure likes mint.
Oh my... Not sure about the rest of you, but that British caviar looks like the dark half of J.B. Weld...
So the only thing to be stove cooked was a cucumber, not even the lamb? A stew and offal too, but most likely braised. Seeing beakers and a centrifuge made my mouth dry up and get flashbacks of smelly chem labs in high school.
They need to have this on the dollar menu at McDonalds
So that's where all the Lamb Sauce went
can someone let me how he make the cucumber be so green????
Uh... obviously he used the quad-circuit centrifuge stabilizer calibrated by an inverse sear extraction process. Do you even know how to use a microwave?
thanks for your answer but can you be more simple in your answer .i mean at home how can i make the cucumber be as so green like what he did.of course i know how to use a microwave .help me with this .thanks
+foguena blanche it for a couple of secs and then put it in an ice bath.
+foguena Or you can also put a couple of drops of food colouring on you cucumber.
+foguena Or you can also put a couple of drops of food colouring on you cucumber.
I’ve found the lamb sauce
Found the lamb sauce.