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BONE IN STEAK🍖 #gourmetcooking #recipe #meat #steak #meatlovers

Byamazingfoodstv


UNDELICIOUS FOOD

That’s the one thing I will never eat!

No matter how hungry I am, I won’t force myself to eat something that doesn’t taste good. It doesn’t matter what quality ingredients are used, the chef’s status, or how many Michelin stars the restaurant has. If a steak, for example, is tasteless, I won’t eat it, even if it’s sprinkled with gold. 😁

This is how I train my palate and sensitivity to flavors. My taste receptors and sensitivity to aromas are quite well developed, thanks to my profession as a perfumer. I apply the same approach in the culinary world.

I always try food in different countries, making sure to do so in local cafes, high-end restaurants, and street stalls. The most important thing is the taste. 🤌🏻

So when I roll my eyes in my videos, it’s because I’m genuinely enjoying the flavor—don’t doubt it! 😂

What’s the most delicious or unusual dish you’ve tried in an unexpected place? 🌏

▎Recipe: Bone-In Steak with Potato Cubes

▎Ingredients:

• Bone-in steak
• Butter + rosemary
• Edible gold

For the potato cubes:
• 450 g cooked/roasted and peeled potatoes
• 300 ml milk
• 50 g butter
• 2 g agar-agar
• 4 sheets of gelatin
• Salt
• Nutmeg
• Melted butter for greasing the silicone mold

For the potato coating:
• Peeled potatoes
• Water
• Lemon juice
• Frying oil
• Salt

Additional:
• Asparagus
• Mini carrots
• Butter
• Olive oil
• Salt

▎Instructions:

1. Vacuum-seal the steak with butter and rosemary and cook it sous-vide according to the program. After that, cook the meat in a frying barrel.
2. In a saucepan, melt the butter, add milk, salt, nutmeg, agar-agar, and soaked gelatin.
3. In a blender, place the peeled cooked potatoes, pour in everything from the saucepan, and blend until smooth. Then transfer everything to a piping bag and fill the silicone molds (previously greased with butter) and refrigerate.
4. Peel the potatoes, cut them into large pieces, and blend them with water and lemon juice until fine crumbs form. Then squeeze out all the water from the potato crumbs and place them on a towel. Fry the potato crumbs in hot oil and then add salt.
5. Coat the potato cubes in the potato crumbs and place them on a plate.
6. Sauté the carrots and asparagus in olive oil with butter and add salt.
7. Garnish the bone-in steaks with edible gold.

Enjoy your meal!

#BoneInSteak #PotatoCubes #GourmetCooking #SousVide #EdibleGold #FineDining #ChefRecipe #Foodie #CulinaryArt #HomeCooking #SteakLovers #PotatoRecipes
#tomohawk

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45 Comments

  1. UNDELICIOUS FOOD

    That's the one thing I will never eat!

    No matter how hungry I am, I won't force myself to eat something that doesn't taste good. It doesn't matter what quality ingredients are used, the chef's status, or how many Michelin stars the restaurant has. If a steak, for example, is tasteless, I won't eat it, even if it's sprinkled with gold. 😁

    This is how I train my palate and sensitivity to flavors. My taste receptors and sensitivity to aromas are quite well developed, thanks to my profession as a perfumer. I apply the same approach in the culinary world.

    I always try food in different countries, making sure to do so in local cafes, high-end restaurants, and street stalls. The most important thing is the taste. 🤌🏻

    So when I roll my eyes in my videos, it's because I'm genuinely enjoying the flavor—don't doubt it! 😂

    What’s the most delicious or unusual dish you’ve tried in an unexpected place? 🌏

    ▎Recipe: Bone-In Steak with Potato Cubes

    ▎Ingredients:

    • Bone-in steak
    • Butter + rosemary
    • Edible gold

    For the potato cubes:
    • 450 g cooked/roasted and peeled potatoes
    • 300 ml milk
    • 50 g butter
    • 2 g agar-agar
    • 4 sheets of gelatin
    • Salt
    • Nutmeg
    • Melted butter for greasing the silicone mold

    For the potato coating:
    • Peeled potatoes
    • Water
    • Lemon juice
    • Frying oil
    • Salt

    Additional:
    • Asparagus
    • Mini carrots
    • Butter
    • Olive oil
    • Salt

    ▎Instructions:

    1. Vacuum-seal the steak with butter and rosemary and cook it sous-vide according to the program. After that, cook the meat in a frying barrel.
    2. In a saucepan, melt the butter, add milk, salt, nutmeg, agar-agar, and soaked gelatin.
    3. In a blender, place the peeled cooked potatoes, pour in everything from the saucepan, and blend until smooth. Then transfer everything to a piping bag and fill the silicone molds (previously greased with butter) and refrigerate.
    4. Peel the potatoes, cut them into large pieces, and blend them with water and lemon juice until fine crumbs form. Then squeeze out all the water from the potato crumbs and place them on a towel. Fry the potato crumbs in hot oil and then add salt.
    5. Coat the potato cubes in the potato crumbs and place them on a plate.
    6. Sauté the carrots and asparagus in olive oil with butter and add salt.
    7. Garnish the bone-in steaks with edible gold.

    Enjoy your meal!

    #BoneInSteak #PotatoCubes #GourmetCooking #SousVide #EdibleGold #FineDining #ChefRecipe #Foodie #CulinaryArt #HomeCooking #SteakLovers #PotatoRecipes
    #tomohawk

  9. Todo se ve muy majestuoso y además hay mucho lujo e inversión. Es agradable ver todo el proceso de principio a fin, pero pareciera que nada se ensucia durante toda la preparación. La felicito porque sus videos son espectaculares.

  42. Entiendan mujeres que la misma que cocina no es la misma que lava, friega, barre, trapea . Nosotras hacemos de todo eso junto. Magia hacemos nosotras y no sólo una comida. Y eso que ella termina de noche, imagínate las que tienen hijos. Nosotras si somos únicas!

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