*Woo* I'm glad plenty of you enjoyed this. The plan was a really relaxing video showing the process. I don't cook often as you can see from my technique. I appreciate all the feedback you've given. Unfortunately, I can't do this often since the quietness is due to my family being out of town, but in the future I will try to see about making another one. I am primarily a gaming channel so, this is out of the blue for most of my audience.
I don't cook much variety, but I love making beef stew. Alhough right when it's "Done" it's more of soup. I let it keep going on low for another 5 hours or so and it's really thick.
The thumbnail was a joke for people in the hardware section. Don't be scared. There is no talking in the video, and I like it that way.
[hd]http://www.youtube.com/watch?v=OV0SzR80brc[/hd]
cool shots
Indeed, it was hard to focus or stay in the focal plane. Especially during the onion section. But having recently got this 30mm F1.4, I enjoy shooting wide open.
That looked delicious, did you enjoy it?
And you should become a TV Chef, using only your hands.
Yes, I'm still enjoying it. I started cooking at 8 pm. And I went to take it off the heat about 6am. It's now 3pm and I'm having it for lunch :D
I wish I had an island stove, so I could have the camera infront of my. Cutting and cooking around the camera is a pain.
my dad tested the smoke alarms while I was watching this video and then I was like "damn brt has a loud ass alarm"
then i realized why would an alarm be going off because you added onions to beef
My mouth is watering profusely after watching that close-up at the end.
No dumplings, disgraceful. Nice video though, I tend to add a few gravy granules to thicken up the stew when I do it.
[QUOTE=eddy-tt-;36275647]No dumplings, disgraceful. Nice video though, I tend to add a few gravy granules to thicken up the stew when I do it.[/QUOTE]
When I added in the flower, it gobbed up obviously. I ended up whisking it out, but next time i make it I'll make some dumplings.
:3:
Like i said in the other thread, it looks really good and i would eat it.
Holy mother fuck did you guys listen to the sounds. I almost got hard.
When you put the carrots in i was cringing like mad going "oh god it's gonna overflow!!!!!"
Slight miscalculation on m part. :v:
Usually I use the big pot for making for my whole family. I was making this just for me, but then I ended up using all the same amounts of ingredients.
[editline]10th June 2012[/editline]
[QUOTE=exhale77;36275930]Holy mother fuck did you guys listen to the sounds. I almost got hard.[/QUOTE]
And yes, when I was filming I decided to not say anything and to avoid shooting with the AC running when I could. I wanted only the sound to be the stove, the bubbling, and whatever I was working on. I think it really adds to the atmosphere in a way.
If you notice, when it's quiet, it's super quiet, but when the AC is on, my condenser shotgun mic really picks it up.
Fuuuuuuuuuuck
Now im ungry and will only eat beef stew :(
SHIP SOME OVER HERE
I like the hair on your arms.
I loved the part where I was trying to figure out what the ingredients were but the depth of field made it impossible.
Good video, though.
So at what temperature did you leave it for... 10 hours?
[QUOTE=AlphaGunman;36276101]I loved the part where I was trying to figure out what the ingredients were but the depth of field made it impossible.
Good video, though.[/QUOTE]
What were you trying to figure out? Sorry about the blur if it bothered. I got this new lens about 2 weeks ago for a video job at work, and really enjoy how it looks wide open.
[editline]10th June 2012[/editline]
[QUOTE=Bat-shit;36276197]So at what temperature did you leave it for... 10 hours?[/QUOTE]
It was barely a simmer, but I didn't get a temperature reading. When it was done everything but the high starch small potatoes were completely smush-with-tongue soft.
Looks too watery, more like soup than a stew
It does, mostly due to the heat at that point. I let it sit off the heat and within a little while it's much thicker and more... stewish.
I did put too much liquid in though. I'm always changing how I make it. The first time I made it, it was best, but I can't remember exactly how I did it.
Sharpen your knife for gods sake.
It was painful to watch you work through those potatoes and celery.
You son of a bitch. Why would you use canned carrots!
[editline]10th June 2012[/editline]
[QUOTE=Brt5470;36276297]What were you trying to figure out? Sorry about the blur if it bothered. I got this new lens about 2 weeks ago for a video job at work, and really enjoy how it looks wide open.
[editline]10th June 2012[/editline]
It was barely a simmer, but I didn't get a temperature reading. When it was done everything but the high starch small potatoes were completely smush-with-tongue soft.[/QUOTE]
If you really want to thicken up something toss in corn starch, or mix in flour very slowly, or use rice starch.
Rice starch works really, really good.
Make more of these videos, highly entertaining for somereason.
You may be my replacement for the bland Food network.
[QUOTE=Hullu V3;36276571]Sharpen your knife for gods sake.
It was painful to watch you work through those potatoes and celery.[/QUOTE]
The sharpness of the blade isn't the issue with that. The problem with that was friction on the sides of the blade. The chef's knife I have is rather thick, great for small stuff, but when going through tall foods it can cause friction.
The blade can slice through paper like nothing and I hone it after I use it.
[editline]10th June 2012[/editline]
[QUOTE=SFC3;36276660]Make more of these videos, highly entertaining for somereason.
You may be my replacement for the bland Food network.[/QUOTE]
I just need more practice cooking and maybe I will make more. I don't really make many foods. Just Steak & Onions and this. : \
The quietness and the simple, but few and distinct sounds made it almost feel like a short film, you know. One of those abstract animation shorts.
I don't know why but I really enjoyed this
[QUOTE=Jetblack357;36276613]You son of a bitch. Why would you use canned carrots!
If you really want to thicken up something toss in corn starch, or mix in flour very slowly, or use rice starch.
Rich starch works really, really good.[/QUOTE]\
I only had flour and usually I add it earlier and let the heat break it up. I'll stock up on some corn starch though. As for the canned carrots. I don't even like carrots. And usually I just used the canned carrots because after 5-6 hours of cooking the difference is cooked out of it.
But since people like these, I might consider doing all the cutting.
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.
That was peaceful.
the ASMR is high in this one
Sorry, you need to Log In to post a reply to this thread.
