@TorkildKahrs
Real chefs leave their ego at the door.
@EXScarecroW
As a chef of 20 years, I still use my thermometer everyday. Protein, sauces, etc. I CAN'T TELL THE TEMPERATURE OF SOMETHING BY JUST LOOKING AT IT! That is all. Thank you.
@SpaceVENTING
Yeah, I dont care what real chefs do.. if it's halibut, I'm using that thermometer every time. I'm not gonna risk fucking up S tier fish like that.
@selewin
I always think it is weird when people think less of craftsmen using more convenient tools.
@simonnn4040
I just finished reading Forbiden Chef Secrets book and it completely explains this. It t's packed with stuff I’ve never seen in regular cookbooks.
@jordango2919
As a chef myself, i found we use probes at the start of our careers, then mid point we gain this ego where we can touch test everything, then when we hit fine dining we realise a probe is about perfection and leave the ego at the door... touch testing is all about ego or an avwragr steakhouse, top of your level as a chef always probe
@jorgeliceaga7460
Real chefs actually do use temp probes. Wrong temps result in plates coming back to the kitchen. That's money. Over the span of a year, could add up to hundreds of $£
@brudzool
im a drummer and i love using a metronome, that way it is the same everytime and im not influenced by people around me. perfection. I love it
@danlowe
This is the only cooking channel I watch. Place I'd want to eat, stuff I'd want to cook, standards I'd want to expect but would never want to lord over someone. Great stuff
@Ray-g3g
4.5 minutes?! No wonder why my fish is always dry. I figured 15 minutes was ideal. Man I need to start researching how to cook ... 😅
@SollowP
Real chefs don't use probes. Real chefs also don't use knifes, we just tear stuff aparts with our hands.
@Samer-sm6nf
This is becoming one of my favorite food channels 😊 Love it!
@austinbiondi8193
Am i missing something? 40 C seems like a really low temp for halibut
@tarkovtxusa6626
Looks delicious. We eat fish like halibut at home. In the restaurants, the portions are small and annoying but at home we can eat our fill. Chefs make the fish a little better but not enough better to justify eating a 300-500 gram piece of fish at home versus 80 gram in the restaurant for the same price.
@PeterStanton
Seeing a video like this makes me realize how lucky I am I can go out and fish for halibut any time I want. I've eaten so much overcooked halibut in my life, but overcooked halibut is still way better than no halibut at all.
@Ealsante
Real chefs use what's needed to get the job done well. Seafood generally isn't tolerant of fuck-ups in timing.
@PineappleLiar
Halibut is an excellent fish! I remember as a kid my grandfather had come home from a fishing trip in alaska, and had a whole cooler’s worth of the fish frozen to use the rest of the year. I was a picky eater then, but he and my grandmother insisted I try it after a simple pan fry in butter, when I visited. It was the first food where I realized that going out of my comfort zone could be really fulfilling, so I always think of it fondly! Wish it wasn’t so expensive though, lol.
@ShithéadOConnor
Cooking with thermometers was a game changer for me. I got a few for doing bbq when I got my first offset smoker, and just started using them in the kitchen for any meat, poultry, or fish. What matters is the product, and if a tool gives you a better, more consistent product, why the hell not?
@MilkPatonai
This makes my grandma’s perfectly pan-fried halibut recipe all the more impressive, I swear she would just feel in her soul when that fish was cooked
@jamescosgrove6680