• I tried making a cooking video, in my own style.
    80 replies, posted
I fucking love beef stew. Awesome video, I'm rediculously hungry now.
that was really nice except for one thing those canned carrots man [editline]11th June 2012[/editline] [QUOTE=Thugaim;36278386]I like the part where you are lazy and not peel the potatoes and buy premade carrots[/QUOTE] some people like potato skin, and its also apparently more healthy
noooo your chopping is bad, there is a much more effective way to chop a onion without getting teary eyed and in less time you should of browned the meat to get a nice crust on it if you're gonna use stock cubes then you should by the jelly stock wheres the damn pepper canned pre cut carrots? way too watery of a stew for me
It's was great and relaxing, but for next time, type at the corner of the screen what ingredients do you use at the time you use them. Even type instructions as you perform, like; low temperature.
Brt, I am subscribing solely for these cooking videos. I expect great things from you in the future.
[QUOTE=sami-pso;36277834]Good point! They are pretty much the same thing aren't they?[/QUOTE] Well, a chicken is basically a cow. As for the video, it was ok. You are kind of kitchen awkward, though. Watch some videos on how to use a chef's knife.
The whole time I was waiting for a punchline
[QUOTE=gamefreek76;36283862]Well, a chicken is basically a cow. As for the video, it was ok. You are kind of kitchen awkward, though. Watch some videos on how to use a chef's knife.[/QUOTE] I have watched many. But I'm still mostly uncomfortable using a large knife. But I'm trying to cook as much as I can to practice. [editline]11th June 2012[/editline] [QUOTE=Wingedwizard;36280297]And I'm happy to see someone is interested. I've done my first year in culinary school and doing my summer internship at a resort. So I probably know a bit more than 99% of Facepunch. Searing the meat gives it a nice texture and color. The color is actually developed flavor called the mallard effect. For the onion you used a quick method but a practical one. The one posted above I use but its really for precision cutting for even pieces. [editline]10th June 2012[/editline] Canned carrots most likely have chemicals added to preserve them and it leaches flavor. Supermarket carrots only have a flavor loss from travel. If someone grows carrots locally they are going to the best due to how fresh they are.[/QUOTE] Alright, next time I'll give fresh carrots a try. Thanks again for the criticism. [editline]11th June 2012[/editline] [QUOTE=Vasili;36283052]noooo your chopping is bad, there is a much more effective way to chop a onion without getting teary eyed and in less time you should of browned the meat to get a nice crust on it if you're gonna use stock cubes then you should by the jelly stock wheres the damn pepper canned pre cut carrots? way too watery of a stew for me[/QUOTE] I don't get teary eyed anyways, but I know there are better ways. If I may another one of these I'll do my best to integrate all the suggestions people have given. Also as of now, the stew is really quite thick. [editline]11th June 2012[/editline] [QUOTE=OZPruduction;36283370]It's was great and relaxing, but for next time, type at the corner of the screen what ingredients do you use at the time you use them. Even type instructions as you perform, like; low temperature.[/QUOTE] I wanted to shoot and edit the video so that it was unneeded for that. Hence me taking everything out of the bag and opening those things, then shooting me changing the temp on the stove. I know it's not perfect, but I want to keep the text as little as possible. This is obviously the first one I've done, so I'll think about how to do it more clearly for the next one.
How good were the canned carrots, anyway?
[QUOTE=Brt5470;36284427] I don't get teary eyed anyways, but I know there are better ways. If I may another one of these I'll do my best to integrate all the suggestions people have given. Also as of now, the stew is really quite thick. [/QUOTE] With the chef technique you can really cut it quick and in easier types of thickness, take a look on youtube. Its best to brown your meat give it a crust because it adds extra flavour to your stew, freshly cut carrots because its fresh and has a better taste too. I personally wouldn't add celery into the beef stew but whatever you like it in is fine. I recommend a splash or two of Worcestershire sauce with swede and mushrooms. Also is this a type of ASMR video? Its relaxing to watch you cook anyway.
I just watched this whole thing, and now im getting up and making steak. Thanks man.
[QUOTE=Vasili;36286319]With the chef technique you can really cut it quick and in easier types of thickness, take a look on youtube. Its best to brown your meat give it a crust because it adds extra flavour to your stew, freshly cut carrots because its fresh and has a better taste too. I personally wouldn't add celery into the beef stew but whatever you like it in is fine. I recommend a splash or two of Worcestershire sauce with swede and mushrooms. Also is this a type of ASMR video? Its relaxing to watch you cook anyway.[/QUOTE] When I was taking test video, I thought that the "ASMR" kind of thing would work well. I don't experience it I don't think as I've read about it, but I do find it relaxing so I wanted to do something interesting. Right now only my father is home, not the whole family, so hopefully I can try another video maybe next friday using the advice you all gave me.
[QUOTE=Rommel McD;36278141]You cut the onion wrong [video=youtube;TwGBt3V0yvc]http://www.youtube.com/watch?v=TwGBt3V0yvc[/video][/QUOTE] You really don't need to finely chop anything when you're making a stew.
You should defiantly do more man, that was really interesting.
dude this was great make more, they're awesome and will make you famous
I have an opportunity to make something right now, but I'm not sure what to make. Only other thing I like to cook is a sirloin with onions... I don't have much variety.
I am soooooooooo friggen hungry right now and this looks extremely scrumptious. Nice video :)
[QUOTE=Wingedwizard;36276895]Okay I'm going to give a you a few tips. Never start cooking from a cold pan, often this leads to the item just simmering in its own juices. A good sear on the beef wouldn't have been too bad. Start with onions and aromatics in the pan first, THEN add the beef(seared in a different pan). Sweating it out would bring out the flavor. Celery after that, sweat it out a bit, flavor and what not plus it helps it break down. Then carrots if they were fresh. Use flour here not near the end. 1/2 flour 1/2 fat to make a roux and cook until its blond. Adding flour to hot liquid will seize it up and clump. If it was corn starch then mix it with cold water first so it doesn't do the same. (add beef, taters and stock here). And use Beef stock instead of chicken. Also salt. I dont think you used enough.[/QUOTE] This man knows his stuff :) Always always always sear your beef properly, I silently raged at the amount of pinkness left on the beef. And the way you started from a cold pan, I didn't expect that. I was expecting a fierce sizzle as soon as you threw the beef in. Searing beef gives it a gorgeous taste that we all love! Really loved your video man, wish I had a stove as nice as that. My electric stove sucks balls, and the stupid heating rings stick up off the surface so it's a bitch to clean.
Looks so damn delicious, man that quality is good!
Man. Man I was eating Ham & Cheese Hot Pockets when I watched this, and I started to get really sad, and the opening on my Hot Pocket was making a :( face. I need to learn to cook.
[QUOTE=loopoo;36347462]This man knows his stuff :) Always always always sear your beef properly, I silently raged at the amount of pinkness left on the beef. And the way you started from a cold pan, I didn't expect that. I was expecting a fierce sizzle as soon as you threw the beef in. Searing beef gives it a gorgeous taste that we all love! Really loved your video man, wish I had a stove as nice as that. My electric stove sucks balls, and the stupid heating rings stick up off the surface so it's a bitch to clean.[/QUOTE] The first time I made it I seared the beef, It was a while ago when I had tried to make it. I sear my steaks, never fail.
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