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NOT RAW IF YOU BOIL IT. useless video

Why does the big Stones not crack from heat

What’s the setting of heat? Med? Med to High? High? Please advise🙏🏻

9 minutes, and not a single useful tip on how to avoid having soggy fries, following the air fry instructions on a bag...

Awesome talent and a well sharpened knife! I like how you used the ribcages to secure the skin. Also, preserving the oysters is definitely a trick I'll try next time I part up a chicken. Thanks for sharing!

WOW.....the chopping/dicing of toppings makes so much sense! and can't wait to try the mayo on grill trick.

Wonderful 😊

you can't shuck up science like that man, it's shellfish

lol the guy in the background at the sink turning when Grant is talking about hand stabbing at 2:32

👍🏼

Vibro is on the shell or in the flesh? Wouldnt cryo or poach sterilize the shell where the bacteria are?

Great video and entertaining gents as well. Cheers!

Make a book, make a book, make a boooook! ❤

I always learn from you guys.

So much effort for such a limited result... why put your cooked steak in a plastic bag and keep it warm in water? Why mash the potatoes and recompose them in fries? Why use a blender to make a sauce?

Is amylase necessary or can it go without?

I built this ~2 years ago and have made dozens of pizzas with it, it's legit. Thank you. I'm looking to build a slightly bigger one now, but will probably keep the same design.

you can use ultra pasteurized milk and your yogurt culture and skip the step of 180 degrees. Put in sous vide at 115 and bam delish yogurt.

I feel like you’ve made the recipe almost too simple, which is good. But now I can’t pretend I spent a million hours perfecting it.

Nice tips. Blanching is definitely more accessible for the home cook. So what other shellfish could benefit from cryo shucking?

Thanks for the video on how to do chuck steak, how would you do cross rib steaks(1.5" thick), is it not a little more tender cut? thanks.

I liked the video. The French make knives specifically for opening oysters directly at the adductor muscle (I call it the French side entry) and they are not pairing knives. The company Déglon makes some great ones and Toadfish in the USA makes a fantastic oyster knife. Most hinge style oyster knifes suck and make it so much harder to open an oyster compared to the French style because they are way too thick. I use a French style knife on the hinge when the side entry(always my first choice) is not working well and the knife slides in much easier. R Murphy makes a beautiful and expensive oyster knife that I find totally worthless because the tip is so thick.

Is there any difference at all to the final product? Why did Sasha want to shuck all your oysters the traditional way when the cryo method was an option?

I really loved your videos pre Sousvide era... The production value, the informations everything was crazy good! But for the newest time your videos seem a little rushed and not on par with your previous standart... Doing a video about 4 different ways of shucking oysters while having not enough time to show one of them the right way... Wearing 2 bracelets in a video about pro cooking and highend cuisine while running your fingers through your hair multiple times feels off. What are those cuts with the blanching method ? 1,5second cut to the ice water, missing the oysters going into the water, even out of focus and then cut back to the big picture. Also: What is going on with that microphone? Felt like hearing Matt through a tin can.

Wearing 2 silver bracelets in the while working that was not standard of pro culinary. They cause obstructions and unhygienic for foods!!!!

Thanks!

Repeatedly running your fingers through *your* hair while you're shucking raw oysters is absolutely repulsive.

i break 3 ball jars using this method when torching

You know Chef Matt might have stabbed himself before the way they looked over as Grant mentioned it.

I’d be interested in seeing the patented method in a non-rushed / impatient manner!

I learned the French reach around differently 😂 love the video

Adductor muscle, not abductor. Good video, though! Most helpful. Thanks!

علي موحان💞💞💕💕💕❤💞❤💞❤💞❤💞❤💞❤💞💕💞❤🧡❤❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡💕🧡❤🧡❤❤🧡🤲

Happy Father's Day to all you Father's out there... First!

Thank You! I love Chuck and now, I will love it even more!

The taste is great but mine rose well and then fell so i think i used too much oil..but was still delicious

I need help. I built this design exactly as shown here. We're on our third time cooking on it now, and the fire generates nothing but smoke, so the pizza is inedible. I'm using seasoned maple and elm, and we've been building wood fires for years in our wood stove. This oven just will not stop smoking, even after it gets up to temperature. Please someone, tell me what I'm doing wrong! We like the idea of this but at this point it's a bunch of money and effort down the drain.

bacterial thickener ohhhh delicious we should use this in every kind of products. produced by ''xanthomonas campestris'' bactery and it is comletely NATURAL. it is also approved by FDA. One of the most trustworthy institutions in the world

The video doesn’t give instructions

If jalapeños is not used what pepper is used in Authentic Banh Mi ☮️❤️🌎🙏 ?

Its called pizza... Two z, just one i.. not piiiiiiiza 😅

Ive cooked in a few fireplaces ❤❤

I’ve NEVER seen anyone layer up their seasoned meats like you did!!!!! Gonna try that out!!!!😘

I think you do a great job of explaining the process of producing SOFT COOK MEATS!!!!!! And! You are friggin HOT!!!😘

What temp. How long

Microwave??????

What's the benefit of the salt if you sprinkle a layer of regular ice ontop anyways? It feels like the salt just has the additional peril of making the food salty if someone knocks it on accidentally.

Will probs never use this, but if i ever do it'll be epic 👍

So... What happened? It seemed like the last video that you posted was some big awesome BBQ that this channel posted in someones backyard where the whole team contributed and then now, posting again.

You talked a lot about pizza but you didn't show how you did the vent in the back!!! That's probably pretty important. Does it run the whole way up? How much vent do you create? Could have been a better 'how to build' by showing how you built it.