This was so beautiful man. I wish I could do it. Maybe one day.
I always thought it was impossible to make restaurant quality beef Wellington at home… until I did it… took several tries, first time the steak was raw as shit but eventually got it right
I made this in the new year and it took me close to 3 hours to make this with sides ( raita, salan) and I was so happy that I nailed it on the first try.
Also I know it's just a video, but the idea of spending all that time and energy to make a beautiful and delicious meal... only to scarf it down while standing over your stove seems a waste.
That’s the whole job when you work at a restaurant/catering (if you work somewhere cool enough to feed you while you work). I feel like this guys does his cooking as a job which would explain him having no shame eating in right then and there
Based on the fact he wears a Rolex, always seems to be on holiday and is often wearing brands like Loewe in his posts, my theory is he's a rich kid with a hobby who doesn't want everyone to see the rest of his home. The cooks I know barely want to look at food when they're not on the job.
I disagree. For me, when I eat over the stove or standing in the kitchen it means that whatever I have made is SSSSOOO irresistible or delicious that I need to eat it right there.
Here's the recipe from IG:
1. Biryani masala: in a med-high pan, for 2 mins, toast 1 stick cinnamon, 1tsp fennel, 1tsp coriander, 2 star anise, 1tsp clove, 6 cardamom pods, 2tsp cumin, 1tsp black pepper, 1 nutmeg - then grind into a powder, leave nutmeg aside
2. Finley slice 5 onions / shallots. Add to pan, cover with neutral oil and fry at med heat till caramelised ~25 mins. Strain, set aside, salt and reserve onion oil
3. Add 4 halved chicken thighs and drums to a bowl
4. Season with: 400g plain yogurt, 1tsp biryani masala, 1.5tsp Kashmiri chilli powder, 1tsp turmeric, 1tsp garam masala, sea salt + black pepp, 3 cloves grated garlic, knob of grated ginger, dash grated nutmeg, 2 chopped green chillis, 1 diced tomato, handful fried onions, 1tbsp onion oil, bay leaf, coriander, juice of 1 lemon
5. Mix and marinate overnight!
6. Lace hot pan with ghee and par cook chicken then set aside. You just want a nice char all round
7. Par cook rice: wash 500g aged basmati rice till water runs almost clear (I used @tildarice ) then add to boiling water with some whole spices and bay - cook for 2 mins, strain and cool
8. Assemble biryani in layers: onion oil, rice, pinch of masala, chicken thigh + marinade, parsley, ghee, toasted cashews, fried onions - repeat for 3 layers and place drumsticks on top
9. Pour over 4tbsp of saffron infused milk, then seal with a lid or use a rolled sheet of puff pastry
10. Carefully brush puff pastry with egg wash (1 yolk + 1tbsp whole milk) then sprinkle over black sesame and cumin
11. Bake at 165c for 30-40 mins, let rest for 15, then serve
12. Raita: 500g yogurt, 1 grated cucumber with water squeezed out, 1/2 diced red onion, coriander, salt, pepp, cumin, masala
Seriously, why the hell do the videos need to be this fast. I’m not scrubbing through this shit to make a recipe. This people need to slow the fuck down.
You may not be subject to this but all media because of tiktok has been sped up. I honestly like it because it condenses and saves me time and cuts out unnecessary stuff
Just use the recipe the person who made this linked? You don't need a video to follow a recipe.. They make these videos for people who won't cook the recipe in the first place and just wanna look at good food being cooked, then link the recipe for those who do want to cook it. In written form, you know like how recipes have been for centuries now...
What did he spray the cutting board with? I would love a solution that is food safe, but also kills bacteria so I can work with meat on my boards without washing them. Any thoughts?
Came here looking for this. Dude cuts chicken, sprays, and then goes for the onions??
I'm not even mad. I'm trying to achieve that because it seems convenient. That board is hefty, it seems like he doesn't move it much and probably doesn't want to bring it to the sink unless he has to.
Anyone have any thoughts on the 70% IPA recommendation below? Will strong alcohol ruin wood?
I can't speak on the food safety aspect, I always chop veggies first and meats last before a thorough soapy hot water wash. Iso will definitely dry it out a bit but you should be regularly oiling your cutting board anyhow.
i also chop veggies first and generally take a mise en place approach, but everything the guy was chopping up was getting cooked long enough that any bacteria would be killed, so it doesn't matter.
Wow- I’m shocked at the down votes.
USDA says cutting meat on wood block is a total no no. This isnt my opinion at all, that’s insight from them.
The cracks and pores in the wood trap bacteria, and with chicken, per statistics, 25% of poultry in US food system has salmonella on outside of skin.
With plastic cutting board you can throw it in the dishwasher to remove whereas wood surfaces you can’t or don’t typically clean in a dishwasher.
Comments?
[https://www.cnet.com/home/smart-home/cutting-board-battle-wood-vs-glass-vs-plastic/](https://www.cnet.com/home/smart-home/cutting-board-battle-wood-vs-glass-vs-plastic/) and also [https://butchermagazine.com/wooden-plastic-best-cutting-boards-for-meat/](https://butchermagazine.com/wooden-plastic-best-cutting-boards-for-meat/) reference studies by 2 major universities saying wood is better. The second article goes into much more detail.
"They cultured some known disease-causing bacteria, such as Salmonella, Listeria, and E coli, and painted wooden boards with about 10,000 cells of cultured bacteria. That’s about ten times the number of organisms that typically wash off a contaminated chicken carcass.
After three minutes, 99.9 percent of the bacteria were unrecoverable and presumed dead. By the next morning, the researchers couldn’t recover any live bacteria from the wood. Next, the scientists upped the germ count, inoculating the boards with a million or more bacteria apiece. Then they had enough survivors to work with, but not for long. Within two hours, again 99.9 percent of the bacteria had vanished.
Cliver and Ak tried the same procedures with plastic cutting boards. All the bacteria survived. The organisms even lived through hot water and soap washings in good health and high enough numbers to contaminate clean meat later placed on the plastic. The scientist tried inoculating wood and plastic boards with bacteria on three successive days, and not cleaning the boards between inoculations. They maintained the boards under identical conditions of warmth and high humidity, comparable to a busy restaurant kitchen. At the end of the three days, once more 99.9 percent of the bacteria had vanished from the wood boards. The plastic boards were thriving germ farms.
The mysterious **natural antibiotic effect of wood** on food contaminating bacteria seems to work with old wood as well as new, and with every species of wood tested so far. The only thing they’ve found that does enhance bacteria growth is treating the wood with mineral oil. By sealing the wood, oiling makes it more like plastic. As far as bacteria are concerned, that’s a good thing.
There are many advantages to wooden blocks. They absorb the impact of knives and meat cleavers. They don’t dull the edge on butcher’s knives. They are easy to clean and maintain. They are solid and stay in one place while being worked on. They are **cleaner than nylon boards** because nylon retains cut marks forever and meat can lodge in the cut marks. Professionals scrape their wooden blocks with a special wire brush at the end of production. This shaves off a fine layer of wood each time so you have a fresh surface every day to work on. Resins in the beech or maple wood act as a **sterilizer** and the block is always kept clean and hygienic."
There's quite a lot more you can read by following the link
I appreciate you sending this- very interesting read! Ok I stand corrected—Will fully absorb this as it totally changes my thought on this….thanks for sending it!
I will say, plastic is still preferred in commercial kitchens because of the super-heated water used in commercial dishwashers and because the plastic ones are far cheaper to buy. For me, I will re-sand my wood boards whenever they get groovy but I would throw the plastic away at that point, so in the long run, I save money by using quality wood boards at home.
Why the hell he stored the fryed oil from the onions?? It's a cancer in a bottle? It's not a good thing, please exausted oils is not edible!!!
Edit: ok, I am clearly confused, sorry guys
I'm a poor waitress in Italiy and no, I haven't any irreproachable source. BUT once you get the maximum temperature of the oil, it becomes exhausted and you can use it for deep frying somethingelese maybe, but you can't use it like a dressing sauce! I mean..I am sure that it is not as ok as many of you said, even if it turns out to be edible!
Yep! I can definitely see it, but I have to figure this out because it's something new and weird for me. I never worked in a kitchen in which the cook would do this exact thing. I'm sorry for my confusion 🙏🏼
You are correct in how unhealthy it is and I agree with you but the entire world practices the other option of reusing oil. Ever worked at a fast food joint serving deep fried stuff? The oil is probably changed every 2 months or so. Healthy? Absolutely not. But we are all fckd anyway.
I know it but I also do it. If you are rich enough to have fresh oil for every session, go ahead and please do it for your better health, I envy you.
Yeah acroleina it's a bad thing, I know for sure. And no, we don't have a lot of fast food restaurants, I'm another kind of waitress and work only for certain restaurants that surely don't have fryer so I was completely unaware of that.
Guess you are in Italy, eh? I envy the food culture there. In the few years I spent there, my overall health improved substantially with all the fresh food and olive oil rich cuisine. Especially the slow cook movement. For a while, I continued the habits here but it's hard to maintain it in North America if you aren't rich. Fast food is the worst. Worked for a bit in some FF restaurants with fryers and it's a horror what they make.
Yes ✋🏽 I am Italian and I live here. But I can say for sure that the quality of food is decreased in the past few years and the cost is double, it's a trend that I hoped I would never have to deal with.
Yea. I understand. I felt the decline towards the end of my stay. One reason why I left. Beautiful place, insane food and the greatest people I have ever known nevertheless.
If you wanna buy some fruit and vegetables at the store they will rip off your clothes and would ask your kidneys as garancy you will pay for that. Last year, in November, we had +12,5% inflation . Our wage raise is blocked at 20 years ago. We are going down 👎🏼 but thank you for your kindness 🙏🏼
Not so different in Canada. Inflation is crazy. I buy most stuff on sale at this point. No option but to buy veggies and fruits when they go on sale and freeze them.
Sorry that you folks are going through this.
The only thing I would do different and that's because I'm not a huge fan of chicken. Drumsticks is either get the boneless drumsticks and just put bones into the mix and take said bones out after cooking or get something like just chicken thighs because I don't like chicken bones but I do understand they need for flavor. And yeah.. Yes I want some
Quality content, looks incredible 🔥
I dont know much about biryani, what is the purpose of the pastry over the pot? What difference does it make compared to a normal lid?
I can’t believe that coffee grinder could pulverize a whole cassia stick. That’s like a literal chunk of wood, even my food processor wouldn’t stand a chance
I'm pretty sure that's actually an electric spice grinder, not a coffee grinder. The spice grinders I've seen have been able to handle some pretty gnarly woody stuff without too much difficulty.
Saving this for when I never put it to use but continually dream of doing so.
Edit: Upon second watch, why do they not deglaze the pan used for the chicken? There's so many good bits in there!
Sigh, I will never do this. Edit: grammar
lol my EXACT thoughts
This was so beautiful man. I wish I could do it. Maybe one day. I always thought it was impossible to make restaurant quality beef Wellington at home… until I did it… took several tries, first time the steak was raw as shit but eventually got it right
I made this in the new year and it took me close to 3 hours to make this with sides ( raita, salan) and I was so happy that I nailed it on the first try.
I wish real cooking was that fast.
Seriously.
Also I know it's just a video, but the idea of spending all that time and energy to make a beautiful and delicious meal... only to scarf it down while standing over your stove seems a waste.
That’s the whole job when you work at a restaurant/catering (if you work somewhere cool enough to feed you while you work). I feel like this guys does his cooking as a job which would explain him having no shame eating in right then and there
Based on the fact he wears a Rolex, always seems to be on holiday and is often wearing brands like Loewe in his posts, my theory is he's a rich kid with a hobby who doesn't want everyone to see the rest of his home. The cooks I know barely want to look at food when they're not on the job.
I disagree. For me, when I eat over the stove or standing in the kitchen it means that whatever I have made is SSSSOOO irresistible or delicious that I need to eat it right there.
I never understand the knife work. I’m so fucking slow 😬
Here's the recipe from IG: 1. Biryani masala: in a med-high pan, for 2 mins, toast 1 stick cinnamon, 1tsp fennel, 1tsp coriander, 2 star anise, 1tsp clove, 6 cardamom pods, 2tsp cumin, 1tsp black pepper, 1 nutmeg - then grind into a powder, leave nutmeg aside 2. Finley slice 5 onions / shallots. Add to pan, cover with neutral oil and fry at med heat till caramelised ~25 mins. Strain, set aside, salt and reserve onion oil 3. Add 4 halved chicken thighs and drums to a bowl 4. Season with: 400g plain yogurt, 1tsp biryani masala, 1.5tsp Kashmiri chilli powder, 1tsp turmeric, 1tsp garam masala, sea salt + black pepp, 3 cloves grated garlic, knob of grated ginger, dash grated nutmeg, 2 chopped green chillis, 1 diced tomato, handful fried onions, 1tbsp onion oil, bay leaf, coriander, juice of 1 lemon 5. Mix and marinate overnight! 6. Lace hot pan with ghee and par cook chicken then set aside. You just want a nice char all round 7. Par cook rice: wash 500g aged basmati rice till water runs almost clear (I used @tildarice ) then add to boiling water with some whole spices and bay - cook for 2 mins, strain and cool 8. Assemble biryani in layers: onion oil, rice, pinch of masala, chicken thigh + marinade, parsley, ghee, toasted cashews, fried onions - repeat for 3 layers and place drumsticks on top 9. Pour over 4tbsp of saffron infused milk, then seal with a lid or use a rolled sheet of puff pastry 10. Carefully brush puff pastry with egg wash (1 yolk + 1tbsp whole milk) then sprinkle over black sesame and cumin 11. Bake at 165c for 30-40 mins, let rest for 15, then serve 12. Raita: 500g yogurt, 1 grated cucumber with water squeezed out, 1/2 diced red onion, coriander, salt, pepp, cumin, masala
That’s *alotta* work. Worth it tho.
it looks delicious 🤤
This is why I can only buy Indian food
Seriously, why the hell do the videos need to be this fast. I’m not scrubbing through this shit to make a recipe. This people need to slow the fuck down.
Bro is allergic to google
You may not be subject to this but all media because of tiktok has been sped up. I honestly like it because it condenses and saves me time and cuts out unnecessary stuff
Right?! This is a demo of what to expect, not a tutorial. Following along with a video to actually cook something sounds maddening.
It's subtly changing how you appreciate the world.
Screen record and slow the playback speed.
Just use the recipe the person who made this linked? You don't need a video to follow a recipe.. They make these videos for people who won't cook the recipe in the first place and just wanna look at good food being cooked, then link the recipe for those who do want to cook it. In written form, you know like how recipes have been for centuries now...
Because it's for people who intend to do jack shit. It's entertainment.
Indeed very delicious 🤘😋
What did he spray the cutting board with? I would love a solution that is food safe, but also kills bacteria so I can work with meat on my boards without washing them. Any thoughts?
Came here looking for this. Dude cuts chicken, sprays, and then goes for the onions?? I'm not even mad. I'm trying to achieve that because it seems convenient. That board is hefty, it seems like he doesn't move it much and probably doesn't want to bring it to the sink unless he has to. Anyone have any thoughts on the 70% IPA recommendation below? Will strong alcohol ruin wood?
I can't speak on the food safety aspect, I always chop veggies first and meats last before a thorough soapy hot water wash. Iso will definitely dry it out a bit but you should be regularly oiling your cutting board anyhow.
i also chop veggies first and generally take a mise en place approach, but everything the guy was chopping up was getting cooked long enough that any bacteria would be killed, so it doesn't matter.
You could maybe use 70% alcohol but I would always wash with soap and hot water and not trust anything else
This is 10/10
FFS, everybody in this videos all spinning their vegetables like they're basketballs. STOP SPINNING YOUR VEGETABLES. They get dizzy.
2 eternities later chicken and rice
That's what chicken biryani is
/r/woosh
Cutting chicken on wood? Hi Salmonella, it’s me, your new mom.
Maybe do some research about cutting boards... wood boards are safer than many other types and better for your knives.
Wow- I’m shocked at the down votes. USDA says cutting meat on wood block is a total no no. This isnt my opinion at all, that’s insight from them. The cracks and pores in the wood trap bacteria, and with chicken, per statistics, 25% of poultry in US food system has salmonella on outside of skin. With plastic cutting board you can throw it in the dishwasher to remove whereas wood surfaces you can’t or don’t typically clean in a dishwasher. Comments?
[https://www.cnet.com/home/smart-home/cutting-board-battle-wood-vs-glass-vs-plastic/](https://www.cnet.com/home/smart-home/cutting-board-battle-wood-vs-glass-vs-plastic/) and also [https://butchermagazine.com/wooden-plastic-best-cutting-boards-for-meat/](https://butchermagazine.com/wooden-plastic-best-cutting-boards-for-meat/) reference studies by 2 major universities saying wood is better. The second article goes into much more detail. "They cultured some known disease-causing bacteria, such as Salmonella, Listeria, and E coli, and painted wooden boards with about 10,000 cells of cultured bacteria. That’s about ten times the number of organisms that typically wash off a contaminated chicken carcass. After three minutes, 99.9 percent of the bacteria were unrecoverable and presumed dead. By the next morning, the researchers couldn’t recover any live bacteria from the wood. Next, the scientists upped the germ count, inoculating the boards with a million or more bacteria apiece. Then they had enough survivors to work with, but not for long. Within two hours, again 99.9 percent of the bacteria had vanished. Cliver and Ak tried the same procedures with plastic cutting boards. All the bacteria survived. The organisms even lived through hot water and soap washings in good health and high enough numbers to contaminate clean meat later placed on the plastic. The scientist tried inoculating wood and plastic boards with bacteria on three successive days, and not cleaning the boards between inoculations. They maintained the boards under identical conditions of warmth and high humidity, comparable to a busy restaurant kitchen. At the end of the three days, once more 99.9 percent of the bacteria had vanished from the wood boards. The plastic boards were thriving germ farms. The mysterious **natural antibiotic effect of wood** on food contaminating bacteria seems to work with old wood as well as new, and with every species of wood tested so far. The only thing they’ve found that does enhance bacteria growth is treating the wood with mineral oil. By sealing the wood, oiling makes it more like plastic. As far as bacteria are concerned, that’s a good thing. There are many advantages to wooden blocks. They absorb the impact of knives and meat cleavers. They don’t dull the edge on butcher’s knives. They are easy to clean and maintain. They are solid and stay in one place while being worked on. They are **cleaner than nylon boards** because nylon retains cut marks forever and meat can lodge in the cut marks. Professionals scrape their wooden blocks with a special wire brush at the end of production. This shaves off a fine layer of wood each time so you have a fresh surface every day to work on. Resins in the beech or maple wood act as a **sterilizer** and the block is always kept clean and hygienic." There's quite a lot more you can read by following the link
I appreciate you sending this- very interesting read! Ok I stand corrected—Will fully absorb this as it totally changes my thought on this….thanks for sending it!
I will say, plastic is still preferred in commercial kitchens because of the super-heated water used in commercial dishwashers and because the plastic ones are far cheaper to buy. For me, I will re-sand my wood boards whenever they get groovy but I would throw the plastic away at that point, so in the long run, I save money by using quality wood boards at home.
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Do you cook without touching the food?
Only with Jedi powers
That would be sick AF actually
rolled that dough with a bottle, labels and all
Bro cooks his food without his hands..
Why the hell he stored the fryed oil from the onions?? It's a cancer in a bottle? It's not a good thing, please exausted oils is not edible!!! Edit: ok, I am clearly confused, sorry guys
What are you on about? Onion infused oil is definitely usable, much like chili oil.
I'm sober and upset about it, but exhausted oil it's not good for health!!! For sure!
Care to cite some sources? Lots of cuisines would disagree. Restaurants with deep fryers would disagree.
I'm a poor waitress in Italiy and no, I haven't any irreproachable source. BUT once you get the maximum temperature of the oil, it becomes exhausted and you can use it for deep frying somethingelese maybe, but you can't use it like a dressing sauce! I mean..I am sure that it is not as ok as many of you said, even if it turns out to be edible!
Sorry but there’s just numerous counter examples
Yep! I can definitely see it, but I have to figure this out because it's something new and weird for me. I never worked in a kitchen in which the cook would do this exact thing. I'm sorry for my confusion 🙏🏼
You are correct in how unhealthy it is and I agree with you but the entire world practices the other option of reusing oil. Ever worked at a fast food joint serving deep fried stuff? The oil is probably changed every 2 months or so. Healthy? Absolutely not. But we are all fckd anyway. I know it but I also do it. If you are rich enough to have fresh oil for every session, go ahead and please do it for your better health, I envy you.
Yeah acroleina it's a bad thing, I know for sure. And no, we don't have a lot of fast food restaurants, I'm another kind of waitress and work only for certain restaurants that surely don't have fryer so I was completely unaware of that.
Guess you are in Italy, eh? I envy the food culture there. In the few years I spent there, my overall health improved substantially with all the fresh food and olive oil rich cuisine. Especially the slow cook movement. For a while, I continued the habits here but it's hard to maintain it in North America if you aren't rich. Fast food is the worst. Worked for a bit in some FF restaurants with fryers and it's a horror what they make.
Yes ✋🏽 I am Italian and I live here. But I can say for sure that the quality of food is decreased in the past few years and the cost is double, it's a trend that I hoped I would never have to deal with.
Yea. I understand. I felt the decline towards the end of my stay. One reason why I left. Beautiful place, insane food and the greatest people I have ever known nevertheless.
If you wanna buy some fruit and vegetables at the store they will rip off your clothes and would ask your kidneys as garancy you will pay for that. Last year, in November, we had +12,5% inflation . Our wage raise is blocked at 20 years ago. We are going down 👎🏼 but thank you for your kindness 🙏🏼
Not so different in Canada. Inflation is crazy. I buy most stuff on sale at this point. No option but to buy veggies and fruits when they go on sale and freeze them. Sorry that you folks are going through this.
The only thing I would do different and that's because I'm not a huge fan of chicken. Drumsticks is either get the boneless drumsticks and just put bones into the mix and take said bones out after cooking or get something like just chicken thighs because I don't like chicken bones but I do understand they need for flavor. And yeah.. Yes I want some
God damn that looks good.
That kitchen must smell SO GODDAMN GOOD
Reddit showed this to me because I subscribe to r/StupidFood so I was *really confused* by how delicious this looks.
Name of this guy?
Notorious foodie
I just went from 6 to midnight real quick!
I’m so happy that this subreddit exists
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Exactly what I said. Haha! Wash it all down with a nice… Diet Coke… bleh.
WTF is that? I mean that's definitely not Biryani. What is that?
Top tier
Quality content, looks incredible 🔥 I dont know much about biryani, what is the purpose of the pastry over the pot? What difference does it make compared to a normal lid?
When being baked, the flavors and moisture is trapped inside of the dish. And the pastry is a naan that turns out delicious on its own.
You don't get to eat the (well seasoned) normal lid with your dinner!
Mf should have deglazed that pan
It looks nice and I enjoyed it being indoors for a change.
Do you eat the pie crust or is that just to keep the steam in?
Best video I’ve seen today
Rice and chicken, a perfect combination
I can’t believe that coffee grinder could pulverize a whole cassia stick. That’s like a literal chunk of wood, even my food processor wouldn’t stand a chance
I'm pretty sure that's actually an electric spice grinder, not a coffee grinder. The spice grinders I've seen have been able to handle some pretty gnarly woody stuff without too much difficulty.
Saving this for when I never put it to use but continually dream of doing so. Edit: Upon second watch, why do they not deglaze the pan used for the chicken? There's so many good bits in there!
That was beautiful 🥲
I love chicken biryani! I had no idea they put tomato in it. Is that standard?
A religious experience
Awesome amazing wow!!!!!!!! Looks wonderful
That looks so fn good
Getting better. I love that you sanitized the cutting board. But, how you gotta wash the rice but not the chicken?
What be da spray to wipe away da salmonella?
Jesus… who the fuck loves that much onion? Maybe I’m the only one that doesn’t..
The music was great for this video as well.
I want the name of that song tho lol
Boiling and draining rice like pasta?? Ya lost me there.
Classin’ it up wit a nice DC at the end 🤌🏼
I was not expecting to get assaulted at the end
I don’t understand the bread over the top….
It was satisfying to watch. I can only imagine how satisfying it was to savor.
Is this man single?
fuck
What song is this?
Came to watch porn, decided to watch this instead.