Pro Chef Makes a Meal with $10K+ Caviar | Bon Appétit
Mar 04, 2020What is in the box? You guys have already surpassed my entry. They are fine. Just open the box. How elegant. I'm getting some vibes. Go fishing right now in a fish tank in the East River, on the Hudson River, it's pretty late. The day to start fishing is not Andy, I'm going to fish. I would like a plate of Perce, a circle like 2003, so I say I thought there would be something fancy under the
caviar
, that's what I thought. I'm confused. Are there fish here? No, there's no water there Molly I know what I need to catch.How about Andy read my second clue? Do not get up. You're like giving Andy a compliment. I present. You arrived. A car will pick you up tomorrow morning. at 9:15 a.m. and I will take you to your destination. You are going to be in the car but what happens if the fish falls asleep? I'm feeling something fancy and something fish related and I'm getting
caviar
vibes well guys see you tomorrow 9:15 to go fishing Petrosian my favorite so Petrossian is a family business for the last hundred years and now They are, honestly, synonymous with top-notch caviar in the United States.When I think of caviar, I immediately think of Petrossian, I thought. It's about caviar. They have validated me. I love caviar. I am very excited. They gave me a lot of gifts. Lots of clues. I'm taking a really crazy scavenger hunt. Learn everything there is to know about the ogre, ramp caviar. I just go. in hello oh Jesus Alex hi Molly yeah we're going to have a friend with Kenny oh oh my gosh I wish I had dressed up you look so good well no you know we'll be in the cold environment we'll all be in costume so we're not okay Wow, I love ready caviar, yes, let's go.
Part of what was incredible about that day was that I was able to eat caviar with reckless abandon. I can't even keep a straight face because it was just overwhelming, oh. Wow, this is going to be really cute, so I look like a marshmallow or this is where we mature and all the caviar we can hear is very easy to think about. Do you have four or five types of caviar like soft and civil blowing all that? for five types of carrier or cetra sevruga and within each of those species you have different degrees between four and five degrees depending on the caviar and each degree represents different material periods, so it is very simple to think of it as a basic limitation is the caviar time It is harvested from different species of sturgeon from different countries, it is grown in different countries, all the caviar that you have enjoys its farm raised and we get the caviar from different farms, we buy it in bulk, we bring it here, we mature it and we start to sell it, which comes from Israel from Poland from China from France we import here in the process of stock demonstration and when it is ready we start the sauce, let's say that tomorrow we think we will close Petrossian and we will sell everything that is in this room, what would be the value total? be retailer wholesale retailer retail like for a consumer I couldn't tell you.
I mean, if I sold those retail products this whole row, it would be a brownstone a New York City brownstone retail price seven eight nine ten we have like the equivalent of ten very beautiful Upper West Side brownstones here and this way we're not going to say where we are, I mean, it's kind of fancy, okay, no caviar here, grateful egg, oh yeah, it feels Worman Worman lettuce, but it's not just a feeling, so let's go. to play a little game, a guessing game where you will try to guess what the highest grade is for each species, this is a grade, this is another way to do it, you dig a little deeper, pick it up and test it how much should I take that much How exactly do you want?
It's so good. I wish they could try it with him for real and now the other cool one, I mean they're so different. This tastes similar to basement tea. this is much stronger, it is much more intense and I think you will like to taste its ripeness, so this would be the most ripe, the salt looks a little different because it is not ripe enough, but the flavor is already more robust, it lingers . The more it stays on your tongue a little more fully. Do you always prefer the more mature? It's not necessarily a personal preference.
He is Avidian. This is completely different, as you can see by the look. There is one? You're going to be like me. No. I think you're going to like this, maybe, but no, for some reason the texture of these is more popular if they're sturdier. I mean, I'm not going to help being so sweet before you told me that the riper ones were less salty. because it had been like yes, but it also depends on each caviar, whether the eggs are big or small, everything affects the demonstration process, so it may be more ripe than this, but it is not ready yet, so now I have to guess , I think this one is more mature.
Damn, it just kept going there, you have more debris on your tongue and this really what gives it away, what's the time, how long does caviar stay in this kind of stop fast, yeah, and it evolved, this kind of stays and it remains and persists. Okay, they're lighter in color the more they ripen, not always, but yeah, what's going on, it almost gives me an olive flavor, the salt and they really taste like oil-cured olives, one tastes like parmesan cheese, that's it. what happened, but I I mean, I love doing it, oh, I'm sorry, you're getting it, it's very soft and yeah, nothing, yeah, I think this one is worried, definitely, he's happier than I've ever felt in One session and we're just getting started across the board.
I liked a variety of different levels of the best caviar. I guess what I'm saying is that all caviar is excellent. No, my grandfather started coming. My dad started working in the early 70's and I started working full time in 2004, so even 15 years ago. patent too fast in Mali let's start packing some caviar these are your tools so for the big the small team will open them and remove the broken when we're done that's it and that's your first time in Kenya, okay, don't push. it was hard Wow, first on full ears, the last one we are going to do is the rubber band method, this is the first one we have, it doesn't all involve the machine, is there any reason you would package certain caviar in certain cans ? or it's just a matter of how quickly you're going to go through the client chooses, you know how quickly they're going to go through this and how big they want their team to be every time something standard is caviar in the tin, we're fine and then you take the rubber blades right on the edge and you push them in and with your fingers it is difficult, it is a very strong rubber container because it is airtight, I really couldn't do it, but again I am very sorry because I don't cover both, think so air can enter and that is what
makes
you learn faster.I guess it's like he's been wrapping his gins in rubber bands for 20 years. It hurts so the only problem with you when your teenager opens it up you take a spoon and close it again yeah so there's air there's a big pocket of air in your can that's when it starts to mess you up if you repackage it and You close it correctly, there is no problem and if you have any problems, call me on the street, it's fine, thank you very much. to come, I can't wait to see what you're going to do with this, it's been amazing once again.
I'm alone, I'm taking a taxi, a car, I'm fully loaded with caviar and I'm going back to Test Kitchen now, taxi. Oh, pop the balloons, it's going to be loud, pop caviar low, okay, pop meat caviar, the middle, would make the caviar the highway, God, that's cloud, that's it, we're done, make caviar the Bozz way, okay, I'm going to make a game plan because I have two hours to make something high, something low and something Molly so high. I think we'll do oysters on the half shell and I'll do a champagne mignonette because, of course, and caviar and then low, I want to do like a loaded, smoky baked potato sour cream. salmon, chives, caviar and then for Molly, high and low.
I want to make eight seven-layer sauces. Those layers will be like a lump crab salad. At the bottom, there will be a layer of fresh cream, diced shallot, egg yolks that have been passed through a sieve. chives, egg whites and then cover it with caviar with a big layer of caviar and I will do that in a mold like a ring mold and then I will serve it if I have time, so hot home fries seems like a good plan, I need start cooking, so I'll start by baking my potatoes, boiling my eggs, I'll make my mini champagne, that might appeal to the little one, hey Carla, what was the thickness?
I know you measured, but degrees, millimeters, do you think? It's three thousand Andy and I have a special relationship. I love him a lot and I didn't hate him most of the time either. My little top there, how do you do it? Molly. I don't just love us so that you can. I just leave them out, but I end up dipping them in hot water a few times. I just put them in a bowl of warm water and let them come to temperature, but yeah, we're like test kitchen timer brothers, hey she. Siri, hey, Siri, Siri, listen to us, hey, hey, theory, hey, Siri, I set my timer for 10 minutes.
Siri I set my timer for 10 minutes. I got it, oh boy, why? Because it is so luxurious, desirable and unattainable, rare, yes, and salty, you are salty, woody. What are you going to be? You're going to be before you want to be for no, I don't know if it's greasy, no, maybe I would be, you want to be truffles, no, come on, I'm not that basic, I'll be champagne. I'm going to make crab in the bottom layer of red onion, yeah, did you know this is part of my show wave? That time you drink a martini and sidecars aren't a real martini unless there's a sidecar, that's why I agree, oh my gosh, there's so much going on right now and we did a little bit for the presentation, oh my love, I was just talking about this the other day, right?
Do it, do it now, throw a party. He was already one step ahead of the game. I am always one. one step ahead, so this is, I think, my fifth layer. I am cool. I'm going to start shooting guys. Now I'm going to cover the oysters. Now I'll take the potatoes out of the oven. Sour cream, so here's my big potato caviar. sample I really just want to push the envelope with this, never in a million years would I think I would be here serving you caviar, but here we are presenting my first dish, which is oysters on the half shell, these are Blue Point oysters. with caviar and champagne mignonette, please enjoy, oh, that's a special reserve, Kaluga caviar, this is large potatoes with sour cream, Kaluga smoked salmon, what a hybrid, imperial caviar and dill and lastly, ladies and gentlemen, my seven layer caviar debt, mica, so this has a layer of crab salad. a layer of red Jays onions a layer of symptoms a layer of saved egg whites a layer of chives a layer of fresh cream and a huge amount of caffeine layer I'm trying to eat I think we're boiled by a lot of different foods, but I have, I still have to be like this, this is my pretty special caviar, yeah, yeah, so, I mean, growing up, how often have you done that, oh hell no, I didn't have that growing up, I don't think my Mom either I ever ate caviar or my dad occasionally, animal party in France, maybe on New Year's Eve, maybe maybe I'm an adult, oh yeah, I think the last time I ate it was when Patricia was right, so people who don't eat are definitely heavier. than anyone had ever consumed in one sitting, both based on similar types of caviar but also simply on volume.
I have a lot more and it's all in vacuum sealed cans but what I learned is that once you open the vacuum seal you have to eat it in a day, it's really an argument that when you have caviar you should go, don't leave it in the refrigerator, it gets better if you say that's why it was a small egg, hopefully the conclusion of this episode isn't like, wow, they eat a lot of caviar in their lives because like that it was also a very special experience for us it's unusual if we were a
meal
of luxury that personifies you more I would be the best version of a disability OhIf you have any copyright issue, please Contact