Its funny because he mentions Dover sole, which is just a wonderful fish to eat. I was a chef in the Savoy grill, and its the only restaurant ive worked it where ive cooked dover sole, we sold alot, and it was so expensive (well, its the savoy). But when i go on holiday to spain, theres some lovely fish restaurants on the coast that serve the biggest bloody dover soles youve ever seen, and theyre not that expensive at all. I love going there.
8 years for a scallop to grow, millions of restaurants serving scallops. Every chef and customer should know this information, respect the ingredients and the cost of the dish.
cook here, i agree with you 100%. theres no way you wouldnt eat this hotate not raw. but you need to ackowledge that cooking a product of this quality also results in an exceptional "steak" of hotate. How delicious is that man??? i wouldnt of steamed it personally but thats ok, theres a dish for every1.
I find that raw scallops don't carry much flavour, and that gently cooking them brings them to life. Also, when you start saying there's only one way of doing things, you limit creativity and close yourself off to new possibilities.
No. You are a complete fool. That animal evolved through aeons of creatures consuming and thus "wasting" each other in order for you to sit there and call it beautiful. Cooking and consuming it is a tribute.
Its funny because he mentions Dover sole, which is just a wonderful fish to eat. I was a chef in the Savoy grill, and its the only restaurant ive worked it where ive cooked dover sole, we sold alot, and it was so expensive (well, its the savoy).
But when i go on holiday to spain, theres some lovely fish restaurants on the coast that serve the biggest bloody dover soles youve ever seen, and theyre not that expensive at all. I love going there.
yes they are
lovely.
love raymond!!
He is a true Master!
Thanks for the reply 10cookman
These short films of this wonderful chef at work were so annoyingly filmed!
Halibut is amazing also , brill too, but dover sole on the bone , wow🤤
I've had Brill at a Michelin-star restaurant before,,, best fish dish ever!
@@netweed09 it was brill? hehe.
a genius
''Firm Fleshed Fish''.
Hah the ''F-word'', take a hike! =D
@Partha Dey Of course they are. They have to be alive to be fresh. If they are dead I think you can get sick...
notice that raymond loves cucumbers~
Are the scallops alive when Raymond is opening the shell? Thanks for the upload!
of course
For this recipe, you will need....
8 years for a scallop to grow, millions of restaurants serving scallops. Every chef and customer should know this information, respect the ingredients and the cost of the dish.
Skin off or on
Off!
Yes but there are scallop aquacultures which grow tens of thousands of them at a time. But still, Ramsay still likes to throw away good food.
These fresh scallops of exceptional quality should be enjoyed as carpaccio sashimi. An utter crime to bring them near heat.
Oh, shut up!
You sound like a wannabe cook.
Gentle word of advice ..
Stick to Spamburgers.
And you sound like a ponce.
cook here, i agree with you 100%. theres no way you wouldnt eat this hotate not raw. but you need to ackowledge that cooking a product of this quality also results in an exceptional "steak" of hotate. How delicious is that man??? i wouldnt of steamed it personally but thats ok, theres a dish for every1.
I find that raw scallops don't carry much flavour, and that gently cooking them brings them to life. Also, when you start saying there's only one way of doing things, you limit creativity and close yourself off to new possibilities.
I know a waste of a beautiful animal, a disgrace i hope you agree.
No. You are a complete fool. That animal evolved through aeons of creatures consuming and thus "wasting" each other in order for you to sit there and call it beautiful. Cooking and consuming it is a tribute.