I sat through ten minutes of a guy making stew without commenting on anything or mentioning the ingredients, with only the background noise as the audio.
Really well made, wish more cooking videos were like this.
(yes reposting from sipwicket 'cause I don't have anything else to say about it)
You're supposed to use the near end of the knife for big things and the tip for small delicate things. Knifes are balanced to the middle.
I hope you didn't use the same knife that you use to open the meat to cut your vegetables. That would be unsafe.
[QUOTE=stawicki;36277230]I hope you didn't use the same knife that you use to open the meat to cut your vegetables. That would be unsafe.[/QUOTE]
It's pretty clear he didn't, he used a smaller one to open the packages.
I know it's been said before, but no commentary and just the sound of you making the dish makes this awesome. You should definitely make more.
Love how you did the jump cuts.
Mixing chicken stock and beef bullion cubes?
That must've been salty as a mothafucka.
That was really relaxing
[QUOTE=Mad Chatter;36277668]Mixing chicken stock and beef bullion cubes?
That must've been salty as a mothafucka.[/QUOTE]
Good point! They are pretty much the same thing aren't they?
That was profoundly peaceful to watch, especially after a long day at work. Thanks!
Mmmm, them sounds
I'm so fucking hungry right now. The quality of the sound and texture and everything just made me imagine eating that, and how it would feel, how it would smell, how relaxing it would be to just sit down and eat it.
Make food for me.
What camera did you shoot with?
You cut the onion wrong
[video=youtube;TwGBt3V0yvc]http://www.youtube.com/watch?v=TwGBt3V0yvc[/video]
Watched the whole thing without realizing it.
I love the editing, what were the two things you dropped in at 9:17?
[QUOTE=l l;36278193]Watched the whole thing without realizing it.
I love the editing, what were the two things you dropped in at 9:17?[/QUOTE]
bullion cube
[QUOTE=GameDev;36278114]What camera did you shoot with?[/QUOTE]
He used Canon 60D w/ Magic Lantern 11.12.22
Pfft, so long and boring
My cooking is much more exciting
[video=youtube;KJ-m0tf1u-o]http://www.youtube.com/watch?v=KJ-m0tf1u-o[/video]
(Seriously though, your video is really good)
1337mJöLk360N0-SCOPE~~~
[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]
Thanks for that, I will be doing this next time. I had an idea that I needed to sear the beef before hand. And yes, I agree, I needed some more salt.
I really appreciate the feedback on that. I only cook because I eat so much fast food that cooking my own meals really feels good.
That was great. I'll happily watch others if you plan to make any.
[QUOTE=stawicki;36277230]I hope you didn't use the same knife that you use to open the meat to cut your vegetables. That would be unsafe.[/QUOTE]
I did, but the knife was cleaned in between with soap and water, I simply cut that out. I would think the cooking as well would help to kill anything around. I brought it to a boil before capping it.
I like the part where you are lazy and not peel the potatoes and buy premade carrots
[QUOTE=Rommel McD;36278141]You cut the onion wrong
[video=youtube;TwGBt3V0yvc]http://www.youtube.com/watch?v=TwGBt3V0yvc[/video][/QUOTE]
I've seen that video, only about 2-3 weeks ago. At the time I forgotton and just did what I could to cut it up and get it in the pot. For this though I don't think it matters, others can correct me. But it's cooking so long I can't even see onions in the final dish, it's a blended liquid.
[editline]10th June 2012[/editline]
[QUOTE=Thugaim;36278386]I like the part where you are lazy and not peel the potatoes and buy premade carrots[/QUOTE]
Aren't all carrots basically premade? :v: And again, this is how I've made it many times before. I went to the store prepared to make it before I considered making the video.
I enjoy potatoe skins, wasn't simply laziness.
I really enjoyed it but I think the shallow focus style is a bit overused nowadays.
[QUOTE=Brt5470;36278352]Thanks for that, I will be doing this next time. I had an idea that I needed to sear the beef before hand. And yes, I agree, I needed some more salt.
I really appreciate the feedback on that. I only cook because I eat so much fast food that cooking my own meals really feels good.[/QUOTE]
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]
[QUOTE=Brt5470;36278392]Aren't all carrots basically premade?[/QUOTE]
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.
Dude if this was on food network I'd bet it'd be huge
Or at least have a cult following
Seriously, pretty awesome.
Jesus Christ your strainer is terrifying.
I fucking love beef stew. Awesome video, I'm rediculously hungry now.
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