I mean dry age is a fairly subtle flavour, the rich sauce and other vegetables feel like theyd drown out most of the flavour youd get from dry aging, could be wrong i suppose, although i will say that i have used dry aged short ribs for a soup in the past and the difference was minimal, sooo its always worth trying but Id say dont expect it to blow your mind.
Best cooking channel out there. The fact you put everything into one minute whilst still being able to follow almost every ingredient is so satisfying.
I just got to say how amazing you are. All your videos are just incredibly impressive and how you put things together. Keep up the good work I sure enjoy your videos.
My grandmother cooked for a living. I was always intrigued at how delicious the food was. She followed the recipe to a T ! They was very pleased! Love you grandma
Wow😍😍😍Seeing all these unique dishes from all over the world being made🤤🤤🤤Where im from i cant think of any "special dishes" like the ones ive seen... But a favorite of mines is a dish called "Callaloo"...i was born and raised in the Virgin Islands (US) so ive had a variety of different dishes from many cultures living there in STT
Some dry aged burnt ends. Like American BBQ meat candy style. That would be tasty especially with a cut like this, the marbling on this and the picanha that came off it was so nice! Love the videos. Thanks for the content!
PLEASE....could you do a recipe for making homemade authentic Gyros at home? Making the pita bread was SO much easier than I thought it would be,but I'm interested in your expertise! Anyone who is a cook on any level should get to know where each cut of meat comes fr on the animal..it is a great insight on the best method for how to cook it for best results...and to learn as much as you can about seasoning...p.s.your cast iron stew pot is legendary!
Beef Bourguignon is the ultimate S-Tier braising recipe, dry aged beef, would be outta this world. Now that it's winter time down under.. can Andy cook(s) up some of his favourite braised protein to expand my hearty winter culinary options?
Just out of curiosity: why do you sautee the carrots first and not the onion? I think most people would do it other way around to caramellize the onion properly, but I might be wrong! Looks deliscious nonetheless!
Hi chef Andy, can you know " Bun Bo " ( Beef Noodle ), a Viet Nam traditional food, i would be very happy if you can make our Vietnamese a bow, thanks ^^
Surely the difference is huge. I have to try this. Bourguignon is one of my favourite home cook dishes
Make butter chicken indian style
@@a65prachikedare19 pretty sure he's already made butter chicken
I mean dry age is a fairly subtle flavour, the rich sauce and other vegetables feel like theyd drown out most of the flavour youd get from dry aging, could be wrong i suppose, although i will say that i have used dry aged short ribs for a soup in the past and the difference was minimal, sooo its always worth trying but Id say dont expect it to blow your mind.
@@nickthegreat9434 i love you with all my heart
@@danielolguin6495 why?
Chef can you make beef dry aged with rendang sauce
Best cooking channel out there. The fact you put everything into one minute whilst still being able to follow almost every ingredient is so satisfying.
I love watching the prep just as much as the cooking.
I just got to say how amazing you are. All your videos are just incredibly impressive and how you put things together. Keep up the good work I sure enjoy your videos.
Andy and babe are the best thing to happen to Australian cuisine since lamingtons
Is he not from new zealand
I thought Britain lol
@@ebull22 I don’t know about him, but Lamingtons are from NZ.
@@ebull22 Correct, he’s originally from NZ but lives on the Gold Coast Australia
@@swisskihe lives on the Sunshine Coast. Same state, different direction from Brisbane.
Everything you do is just so satisfying I've watched this like 6 times already.
Beef Bourguignon is one of my top 2 favorites!!! I have got to try it with dry aged beef!!! Thank you for this!!
I'm from Ukraine and I look your video every time. A lot of what I have learned is thanks to your videos. Thank you!
Looks sooooo good!!! Also, good editing my man
Day 2: asking Andy to make Vietnamese pho
Pho. What a throwback, I haven’t had that for a good 10 years and now I need to make it again 🤣 incredible dish
I have pho often. Currently working in Hanoi. My favorite is Bun Cha though🤤
Ooh pho with dry aged steak sounds very intriguing 👀👀
thats what i say when i slide it in🤣 PHOOOOOOOO
@@s7ts sounds funny until you realise it’s pronounced fuh
Boeuf Bourguignon is one of my favourite dishes, simple to make and top comfort food.
Also please try and make lithuanian cepelinai
my favorite cooking channel, you never try to make weird food or put something weird in classic food, or put steak on everything 🤣
*gets McDonald's*
This guys a fuckin legend , everything hes been making looks amazing .! Right on Chef
Kia ora! Love the vids bro. Would love to see a vid on your home kitchen essentials, like equipment appliances etc. Cheers!
3D sound effects and sprightly done. Thanks
This is the most comforting dish ever.
I'm from Texas, the best thing you can do to a rump is Sweet and Spicy Bourbon BBQ marinade it for a week and *grill* it to tender perfection 😌😌😌
A week sounds a long time
@@Jack-r2v9b I think it is, please feel free to fix it up to your liking ☺☺ also suck the air out of the bag its in.
Love your content keep it up
I’d love to see your take on bolognese, love the content!
Looks great, man
I love your channel
Also shallots is for sure your favourite ingredient 😄
I like how he made the oil like a little heart for a moment
Thought I was the only one that noticed😅
Your cooking looks amazing you should have cooking classes for your followers. That would be nice.
Wow that looks scrumptious!
My grandmother cooked for a living. I was always intrigued at how delicious the food was. She followed the recipe to a T ! They was very pleased! Love you grandma
That looks so delicious. Pot roast and beef bourguignon is my absolute favorite meal. I bet with that aged beef, it was even more spectacular. 🤗
Andy is an extraordinary Chef and Personality .. This dish has all my senses on fire 🔥
Dry aged brisket, deli style… what would be good to see!
Can you leave a link for the cooking pot/lid ~ love it! Thank you
Can you please do a kitchen walk through with all the kitchens you are currently using?
Wow😍😍😍Seeing all these unique dishes from all over the world being made🤤🤤🤤Where im from i cant think of any "special dishes" like the ones ive seen... But a favorite of mines is a dish called "Callaloo"...i was born and raised in the Virgin Islands (US) so ive had a variety of different dishes from many cultures living there in STT
Some dry aged burnt ends. Like American BBQ meat candy style. That would be tasty especially with a cut like this, the marbling on this and the picanha that came off it was so nice!
Love the videos. Thanks for the content!
Still early for dinner but this made me hungryyyy 😩
French beef stew is naturally an amazing dish. You made this perfectly.
Very nice video, I love the wood cover for your pot, and matching cutting board....
I’d love to get a bite of that. Looks really awesome, especially on a cold and snowy day.
I write comments from France and your Burgundian really makes me want.
Yumm!! That looks soooo bloody delicious 🤤🤤
PLEASE....could you do a recipe for making homemade authentic Gyros at home? Making the pita bread was SO much easier than I thought it would be,but I'm interested in your expertise!
Anyone who is a cook on any level should get to know where each cut of meat comes fr on the animal..it is a great insight on the best method for how to cook it for best results...and to learn as much as you can about seasoning...p.s.your cast iron stew pot is legendary!
Love your knife skills!! Your cookin' ain't bad either. 😊
Omg that looks soooo good
Chef you right up there with Chef Ramsay🤩🤩🤩
Looks delicious. I'll put in a request for dry aged bison steaks! Verry beefy
Love your videos btw
Happy memory for me. My mum made a delicious beef bourguignon when I was a kid.
I have dry Aged bone in leg of lamb with Lamb (mutton)Tallow. I then slow spit-roasted it on a wood fire. Omg... That was so good... 😋 super rich too.
What a wonderful pot!
before you hit milion i was already a proud subrciber! can i request from you a filipino dish called ADOBO? thank you and more power! ✌🏼🙏🏼👍🏼
Done recently.
No mushroom in a bourguignon...
Love your work
Look so much better than mine… I ll definitely try it! 😊
Paella traditional Spanish Dish next!!!
Difference is definitely $$$. As a home cook, my bourguignon is delicious without overspending . Just in the traditional French way.
Love the knife work
Underated as a chef, love beef bourgonion great video brother
Beef Bourguignon is the ultimate S-Tier braising recipe, dry aged beef, would be outta this world. Now that it's winter time down under.. can Andy cook(s) up some of his favourite braised protein to expand my hearty winter culinary options?
I died when the caption translator totally mangled beef bourguignon into " beef booger young" seriously lol
Burgiburginyon ket... kaldirita! Ukitnana kitdi! 💕 Yummy
Can you make pretzel bites with a spicy cheese dip please! 🙏
Looks amazing chef. I have been playing with the idea of dry aging a beef tounge. I love tounge and wonder how it would age. Any thoughts?
Can you make TarTar from dry aged anything? Or even "Rump" ? :-) Love your videos!
Thank you so much to answer to my previous commentary youre definitely the best !!!
Dude that is the shit dreams are made of! Bless you sir!!!
Try making Greek Moussaka, Chef. Keep up the great work, love your channel!
I would eat this ever weekend during the winter. I am so addicted to mushrooms.
I'm very new to this channel and I'm not to sure if you have done it but:
beef Wellington with a dry aged beef tenderloin.
Anyway great content :)
I think it would be interesting if you dry aged garlic and/or tomatoes and see if it impacts the flavor when they are used in a dish.
Wish I had the money to consistently get my hands on some of the cuts of meat you get to work with. They look unreal.
It's easy bro. Just go to your local butcher or meat market. I live in CA and I can get mostly all cuts he gets. Or order Online.
My mouth is watering looking at this. 🤤🤤🤤
Nice dish! Congrats.
Thanks, Andy. I'm beginning.to think about looking for a curing unit.
Would you do a lamb and Guinness stew with dry aged lamb?
Make beef stock with the bones from dry age compared to fresh bones?
And then use it in ramen
@@pettybee3860 genius
Just out of curiosity: why do you sautee the carrots first and not the onion? I think most people would do it other way around to caramellize the onion properly, but I might be wrong!
Looks deliscious nonetheless!
So its a goulash without the peppers right?
Dry aged pastrami would be amazing!
Sorry Andy I saw this and realize you took my dish to the next level. Always killer bro!
Dry aged beef wellington would probably taste amazing.
That looks amazing and delicious.
This makes me miss staff meal. Always the best!
Bravo 👏, you should start your own tour, please let me know when you come in to Portland Oregon 😌
Hey would b cool if u go through process of dry aging in detail.
Looks so good
Hey chef I wanna see your version of chakhchokha it's an Algerian dish . Try some truffles with that 🤤
I'm curious about using dry aged meat on a burger or on bolognese, I think those would be cool. Love the video, btw! 💕
Spezzatino di Manzo.
Bravo Chef!
Shepard’s pie chef!! Half lamb half dry aged beef.
Also, what about dry aging lamb?! Never heard of it.
I'm loving it! And give us a recipe for your version of Gyros with lamb at a home kitchen!
Lengua tacos. One of my favorite dishes and I'd love to see your take on it.
Looks delicious 😋
looks good
Why wouldn't you make a slurry with the flour before adding? Could you potentially end up with a lumpy sauce? Look amazing by the way :)
Can you do video on how to roll up a burrito professionally
Hi chef Andy, can you know " Bun Bo " ( Beef Noodle ), a Viet Nam traditional food, i would be very happy if you can make our Vietnamese a bow, thanks ^^
I don't know if He's Australian or New Zealander but they are so cute when they talk
That looks fucking amazing!!!!
Looks so delicious
I'd love to see you make a prawn ceviche please!!!!
Yo, can you make a Ukrainian dish called borschtsch. Would be really cool to see done by professional
I would love to see you make some south american dishes like Lomo Saltado
Dude. Your amazing