Melt In Your Mouth Chateaubriand From Bo'Vine Glasgow
Vložit
- čas přidán 2. 11. 2016
- Chef Jozsef Banicz of Bo'Vine Glasgow cooks chateaubriand that melts in your mouth.
Book Bo'vine, get offers and read menus here - www.5pm.co.uk/restaurant/glas... - Krátké a kreslené filmy
Absolutely the best I have ever seen and will be doing it your way next time. As to resting time, as one person commented, explain that to a restaurant table who want their meal NOW! Try telling them to wait another 10 minutes for perfection this guy is a brilliant Chef!!
Easy with the right equipment
Before the pandemic we dined at bovine a good few times, it's absolutely superb! They have a Hilton Hotel specific Shiraz called The Pick by Mcguigan from SE Australia that goes really well with the château as well. Highly recommended.
The Matrix steak
best prepared chateaubriand I saw prepared on here...It looked magnifique! :)
godbluffvdgg Thank you so much.
Oh man, looks so good.
harveyjohnny1967 Thank you so much.
Great
Absolutely magnificent
Pppppppppp0ppp0ppp0ppppppppppp0ppppppppppp
Mmmm
BONGAPPETIT MY NUGGGGA
It was going so well until the end where he dumped a lot of potatoes in the middle.....
Needed more resting time for sure.... Other than that it looks great.
I get the reasons for resting meat, but 15 minutes - IT'S GOING TO BE COLD. I JUST DON'T UNDERSTAND HOW THEY CAN SERVE COLD FOOD. DO THEY MICROWAVE IT BEFORE SERVING IT???
i rest my meat for half an hour sometimes, i just put it back in the oven for 2 min or something like that
He keeps it warm in the oven (warming mode)
Reilly and sons on facebook, you cant beat their meat!
I do hope they do the dirty work on their own.
ExclusiveLM: you should learn some manners! This is a traditional recipe and your grasp of science (viz. Japanese longevity) is complete garbage. Mostly, the Japanese live long because (among many other factors) they don't eat too much meat and mostly it is fish and frequently raw. Sorry mate, but you are way off with these rude and ignorant remarks.
Of all the videos I watched on the same subject matter, I somehow fee quite disappointed with this one. ..even the side dishes, the lack of herbal enhancement. The best cut of beef served with potatoe wedges !!! Obviously this chef doesn't believe in sauce and stock.
少川靖男 disagree, the cut of meat itself needs no enhancers.
@@fbksfrank4 then this is the only chateaubriand recipe of its kind in the whole wide world. All chateaubriand use the very very very same quality cut of the beef, may be this is from a sacred. animal.
This garbage looks raw !! This is one of the reasons we white people have such a short life span compared to the Japanese that many live to be over 100 years old. Meat should be cooked completely and not partially. This is sad to watch. This may taste good but it will play havoc with your intestinal good bacteria and your white blood cells. The best way to cook this meat is to cut this meat that is too thick into 4 long strips. Then sear the strips and cook the meat as shown on this video. That way the inner most part of the meat will cook properly. To me, this is just being lazy and not wanting to go through the steps of cutting AND seasoning the meat. He just uses butter. LOL !!! I wish you all could taste the meat I cook. People line up around the block to buy it !!!!!!!!! Again...... this is sad to see
You obviously have no clue about Japanese wagyu and how they're served...
I think japanese eat raw fish explain that one? They also have almost wiped out Whales so maybe we should poison them of with more beef. They actually are also the world leaders in Wagyu beef eaten rare so get a grip before writing about what you know nothing.
shut the fuck up you brain dead sped *spits*
Are you fucking High???
Amazing amount of ignorance regarding the Japanese as well as medical science and cooking. The carcinogens that develop from overcooking are well documented. There have been no studies linking undercooking to harmful effects as long as it's cooked long enough to kill bacteria.