/ck/ - Food & Cooking

His more complex recipes strike me more as masterpieces, check his boeuf bourguignon or this vid from few hours ago https://www.youtube.com/watch?v=mRQzVPu7R5Q

>>12883549
Yeah all of his stuff is S tier

>>12883563
What's S mean? I know it means the best, but where does it come from? All I've seen is A B C D F

>>12883427
I thought the meat would be undercooked, but no, it ended up perfectly.
End of comment.

https://youtu.be/5GDYCcDQ4wU
>18-25
Ok I get it...

I wish i spoke french. This guy is great.

>>12883696
just learn French mate

to be fair his instructions are so simple and concise that you could get by with like 500 words

>>12883696
His French isn't very complicated - at least in the video in the OP.

>>12883549
Not impressed, desu. Looks like a normal stew, except he doesn't brown the garlic at all.
Don't see what's there to learn from this.

>>12883696
get gud

I watch cooking channels to learn something new. Not interested in the most basic home style cooking instructions for retards who never touched a saucepan.

>>12883604
superior

>>12883427
What are numale ingredients, things you don't like solely because they're popular? If so, you're far worse than a numale.

>>12883781
Do you want a gold medal or a chest to pin it on?

yes

>>12884520
yes, keep drinking your titty growing IPAs

>>12886814
>keep drinking your titty growing IPAs
Sounds like the definition of a Chad move to me.

>>12883427
Thanks for giving me content to learn French from OP

>>12886916
you're welcome senpai

>>12883427
I realize YouTube is all about personality and creating a following but the best cooking vids for me involve minimal talking and personality

>>12883427
>quick
>concise
>no meme shit
>no soy shit
>doesn't plate his stuff up under idea lighting (or even post processing)
>no e-celeb shit only does a small intro and outro
Subscribed, thanks for pointing him out OP.
>>12884520
>used due to popularity rather than belonging in the dish
>usually said popularity comes from other soy media (Rick and Morty, capeshit, Game of Thrones, etc)
>fall out of use as soon as the NPC herd moves onto the next thing they're instructed to like
>often "exotic" (read: from non-European cuisines) because "white man bad muh mayo haha now I'm just like my oppressed brown people I'm one of them!" and therefore "exotic" ingredients are inherently better

what kind of pans are these?

>>12884520
Not the guy you're quoting but soi sauce would be one. Just look at that other thread where a retard made stroganoff with tenderloin and soy sauce. It doesn't belong in a stroganoff but he just wanted to put some in it because omg omg omg muh soi sauce I'm an exotic cook now!

>>12883427
this guy sounds like he sucks snails

>>12888469
soi sauce has almost no real flavour, it's just salt. I often use it instead of salt, I dont see the problem.

>>12883427
Miam
I just don't understand why he's not cooking the bavette with butter, it make far better juce than olive oil.
Je comprends pas pourquoi il fait pas la bavette au beurre, ca fait un bien meilleur jus que l'huile d'olive.

>>12889570
god knows juice is the most important thing for a piece of red meat.

>>12888469
I use soy soice in most of my plates and I do not consider it exotic.
Sauce worcestershire is pretty close imo and it's used in most steak tartare sauces.
Just try to put mayonaise with soy sauce, you'll see it does not taste exotic.
Also soy sauce is a must have when you want te "déglacer" a piece of meat, it makes heavenly juces for meat.

>>12887313
Chef Michel lives in Montréal, altough he's french born.

I searched for those pans in the chef shops around Montreal and there you go. It's a thick non stick pan he uses to brown things.

https://www.arescuisine.com/us/orly-cuisine-josef-strauss-prestige-non-stick-fry.html

if this is a youtuber shill thread, I'll have to throw my two cents in for Adam Liaw, he's great for asian foods, and is a pretty relaxing dude to listen to. Plus he knows his shit, won Masterchef Australia, among other things
https://www.youtube.com/user/adamliaw

>>12889814
Shit I forgot about him he's great and really conveys zen. Just checked his channel, I'm about to watch the whole ramen school serie.

>>12889905
it's great, he gets slightly artisinal but jap cooking always seems to carry that hoighty philosophy, so I can't blame him, since he does a great job. His latest one is even about how to make a pack of instant noodles taste great, so it's not just 6-hour broth simmers and 2-day egg cures.

He also carries the vibe of a therapy dog in human form, I can't imagine him being angry at all.

I appreciate the rec

>>12889781
Why montreal?

>>12883427
His vids are the best. Sure, he might not be cooking the most elaborate recipes, but his videos are entertaining and to the point.
Things like the colored knives, the cheering sound effect when he burns the alcohol in the pan and the editing are pure gold.
Best chef on youtube.

HAHAHHAHAHA
His name is Michael Dumbass!
LOL

>>12889938
His Ramen school videos are absolutely 100% legit. I recommend anybody who is interested/doesn't understand the greatness/complexity of ramen to watch them.

>>12892267
pretty nice insight for an orange fool

>>12892217
im not for certain. the videos seem pretty professional in regards to execution and technique. well it's obvious he knows what he is doing. im also not a trained chef,but they look impressive.

>>12883427
>clear, concise instructions without rambling
wtf it's all gibberish. didn't understand a single word he said

>>12883427

>>clear, concise instructions without rambling

> He speaking in gibberish. What the fuck you on about, clear and concise.

>>12883696
If you speak English, learning French isn't all that difficult. My biggest issue is that a lot of French people (like the chef in OP) speak really fast and tend to slur their words together.

>>12892557
Well, it's a clear and concise gibberish :)

>>12889603
We had Maggi sauce thats pretty much soy sauce even when I was a child in Poland 30 years ago, it's really not an exotic flavour and it's mostly salt.