How Chef Jose Luis Chavez Carves Two Meals Out of One Steak - Give a Chef
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- čas přidán 6. 09. 2024
- Chef Jose Luis Chavez takes on the T-bone steak challenge. Watch him work his magic as he turns this common supermarket ingredient into two incredible dishes that celebrate his Peruvian roots: tiradito and chaufa. The tiradito highlights the pan-seared T-bone in an aji amarillo and pineapple sauce. Meanwhile, the chaufa features tender steak complemented by a rich demi-glace, chopped pineapple, and veggies seasoned with sesame oil and soy sauce.
Drink responsibly. Modelo Chelada® Flavored Beer. Imported by Crown Imports, Chicago, IL
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Credits:
Host: Jose Luis Chavez
Producer: Guillermo Riveros
Directors: Guillermo Riveros, Murilo Ferreira
Culinary Producer: Amelia Arend
Production Coordinator: Nicholas Mazzocchi
Camera: Murilo Ferreira, Jake Robbins
Editor: Nicole Boliaux
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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I watched two pre-roll ads for the same product that sponsored this video. Synergy is bigger than all of us.
Capital One. 😡
Modelo 😡
Eater 😡
I had four ads for the beer in this video lol
You took your time and told everyone how to do the dish the right way,the meat worked very well with the other ingredients the sauce worked very well too.
Waited too long and burnt that sesame oil...has a very low smoke point! "This tells me it's medium rare.....a few moments later. Like I said we have a rare". LOL
You’re a lot of fun
8:42 This is medium rare.
10:00 We have a rare meat right here.
😂
Both look delicious though.
Both dishes look amazing but I’m feeling very partial towards the chaufa.
The hearts of palm + pineapple combo 😻😻
Love his energy!
Maybe he's just nervous: first rare then medium rare after rest. Everything screams pro aside from that so I think he can have the benefit of the doubt.
T-bone=NYStrip;Bone;Filet=Tenderloin
He's very flashy but the creativity on this is chef-level. Bringing the Lomo-Saltado demi just break the impro vibe.
That's so delicious😋😍😍
Dios santo q delicia. Se ve increíble 😮
Lo quiero en castellano jejejejej
First 🎉🎉🎉 looks good
Why on earth would you cut the meat off the bone?! Booo
Avoid that guy. He doesn't know the first essential: No jewellery while cooking.
bros kinda sensitive
🍻🍽️👏
Steak is undercooked.
1st,,, or almost 1st
His constant "okay?" is so annoying.
Ya ….he went to the Emril Lagasse school of chef instructions on video … annoying as hell ..
It's his second language, okay?
.
Too mutch mixed flavors
Looks not delicious at all
False: it has been proven consistently by the likes of Harold McGee and others that the "sear" does not seal in juices. That's what amateurs say.
that is what ALL Chefs and Cooks say....Try eating a pale piece of meat vs Seared meat. Most or all will like the sear meat also. It isn't just to seal in the juice as most would say.
@@1flash3571 Of course the Maillard reaction is key to add depth of flavor and texture.
@@1flash3571 Searing does not seal in any juice, at all. It creates flavor only.
Gross that this “chef” didn’t render down the fat. 🤮
gangster thug with a woke man bun.......wow, what am I watching, california style?
#clown 😂😂😂