How Chef Hillary Sterling Runs Her 120-Seat NYC Restaurant Using Live-Fire Smoke Point
video description
Date: 2022-10-17
Related videos
Comments and reviews: 9
Tylor
That giant porterhouse looks like it's still mooing. It's streight up blue. If that came to me I would send it back. Now, I like medium-rare steak, so that's my bias, but I think most people wouldn't want a steak that underdone.
If you want a perfectly cooked piece of meat, why not just sous vide it first instead of sticking it in that butter with an uncontrolled heat? If you want the meat poached in butter, just add butter to the sous vide bag.
Everything else looks good.
reply
That giant porterhouse looks like it's still mooing. It's streight up blue. If that came to me I would send it back. Now, I like medium-rare steak, so that's my bias, but I think most people wouldn't want a steak that underdone.
If you want a perfectly cooked piece of meat, why not just sous vide it first instead of sticking it in that butter with an uncontrolled heat? If you want the meat poached in butter, just add butter to the sous vide bag.
Everything else looks good.
reply
Big
When she says she can't get the exact same cut of beef as in Italy, I'm kinda happy about that. The beef in Italy for bistecca alla fiorentina is not that good. American, Australian, or Japanese beef is much much better. Don't get the wrong idea that the beef in Italy isn't good, it's still good beef. It's just the other 3 varieties are just significantly better.
reply
When she says she can't get the exact same cut of beef as in Italy, I'm kinda happy about that. The beef in Italy for bistecca alla fiorentina is not that good. American, Australian, or Japanese beef is much much better. Don't get the wrong idea that the beef in Italy isn't good, it's still good beef. It's just the other 3 varieties are just significantly better.
reply
ray
The chef boning out the lamb shoulders would never make it in a butchers, knife skills need improvement. I suppose since they use the bones for their signature stock, then no waste. I would really like to eat there though. Sorry for the negativity in the boning, but doing a butcher's apprenticeship, it's all about clean bones.
reply
The chef boning out the lamb shoulders would never make it in a butchers, knife skills need improvement. I suppose since they use the bones for their signature stock, then no waste. I would really like to eat there though. Sorry for the negativity in the boning, but doing a butcher's apprenticeship, it's all about clean bones.
reply
happy
I love how she gives you a nice portion. I watch these experienced chefs get on here and sell you the process of creating great dishes but the final plate couldn't even feed a toddler. She very generous and I like that.
reply
I love how she gives you a nice portion. I watch these experienced chefs get on here and sell you the process of creating great dishes but the final plate couldn't even feed a toddler. She very generous and I like that.
reply
Joshua
I ve heard of a rare steak and even had one but there s a difference between rare and raw I guess my palate is too uncouth for things like this and the gonads of sea urchins, dead baby pigeons and giant sea roaches
reply
I ve heard of a rare steak and even had one but there s a difference between rare and raw I guess my palate is too uncouth for things like this and the gonads of sea urchins, dead baby pigeons and giant sea roaches
reply
Ben
Much respect and tingling taste buds for this ladies menu. Very interesting ideas. I love the dehydration the reconstitution in flavored liquids. Friggan awesome 11/10
reply
Much respect and tingling taste buds for this ladies menu. Very interesting ideas. I love the dehydration the reconstitution in flavored liquids. Friggan awesome 11/10
reply
Juan
I gotta say it, that salsa verde she used for the pizza bianca is not salsa verde at all. Its a green sauce of some type but its definitely not salsa verde.
reply
I gotta say it, that salsa verde she used for the pizza bianca is not salsa verde at all. Its a green sauce of some type but its definitely not salsa verde.
reply
LeoVomend
i would really hope the high level chef with experience in italy would not say garlic aioli, as if garlic wasnt the main ingredient of aioli
reply
i would really hope the high level chef with experience in italy would not say garlic aioli, as if garlic wasnt the main ingredient of aioli
reply
Alex
not sure how I feel about butter poaching a cut of meat like that when you have such an incredible wood fired grilling system.
reply
not sure how I feel about butter poaching a cut of meat like that when you have such an incredible wood fired grilling system.
reply
Add a review, comment
Other channel videos
6:49
