Скачать с ютуб A5 Wagyu Palace Bowl | Cookin' Somethin' w/ Matty Matheson в хорошем качестве

A5 Wagyu Palace Bowl | Cookin' Somethin' w/ Matty Matheson

WELCOME TO THE PALACE! A5 WAGYU YORKSHIRE PUDDING ALL THE GOOD THINGS IN ONE PALACE BOWL BRING PRIME SEAFOOD PALACE TO YOU EAT IT AT HOME EAT IT IN YOUR TRUCK THANK YOU REGALIS FOODS YOU MAKE WAGYU DREAMS COME TRUE! Join this channel to get access to perks:    / @mattymatheson   INGREDIENTS: YORKSHIRE PUDDING INGREDIENTS 1 ½ cups milk 1 ½ cups flour 4 eggs Kosher salt Beef fat MASHED POTATOES INGREDIENTS 2 large russet potatoes, peeled and cut into 2-inch cubes Half and half Butter Kosher salt and black pepper, to taste BORDELAISE SAUCE INGREDIENTS 3 pieces of bone Marrow ¼ yellow onion, small dice Store-bought demi glace 4 cups Beef Stock 2 cups red wine Kosher salt and black pepper, to taste WAGYU INGREDIENTS A5 Wagyu Kosher salt COOKING METHOD YORKSHIRE PUDDING COOKING METHOD 1. In a large mixing bowl, add milk, flour, eggs and salt and whisk until fully combined. Cover and leave in the refrigerator for at least 4 hours, or overnight. 2. The next day, add beef fat and salt to yorkshire pudding molds and place in the oven. Preheat the oven to 500°F and allow the pan to heat with the oven. 3. Once the pudding molds are hot and beef fat has melted, add ½ cup of batter in each mold. Roast until batter has puffed up and is lightly golden brown. MASHED POTATOES COOKING METHOD 1. Add potatoes to a medium saucepot and cover with water. Add salt and place over medium-high heat. Bring to a boil, then reduce to a simmer and cook until fork tender. 2. Drain the potatoes, then add back to the saucepot and cook over low heat, until the potatoes become chalky and any excess water is evaporated. Add half and half, butter, salt and pepper and gently fold to combine. 3. Taste and adjust seasonings. Cover with a lid until ready to serve. BORDELAISE SAUCE COOKING METHOD 1. In a small casserole dish, add bone marrow, and sliced onions. Cook until onions are translucent and bone marrow is tender. 2. Add red wine, demi-glace, beef stock and stir to combine. Taste and adjust seasonings as needed. 3. Roast until slightly reduced, bubbling, and fully incorporated. Scrap all the bone marrow off the bones into the pot. Strain gravy into the pot. CORN COOKING METHOD 1. In a large pan, add canned corn with butter and cook until melted through over medium-low heat. WAGYU COOKING METHOD 1. Preheat oven to 325F. On a rack set in a rimmed baking sheet, salt both sides of the beef. Place beef into the oven and cook until internal temperature reaches 115F. 2. Pull from the oven once internal temp is reached and let rest. After the beef has rested, slice thinly. ASSEMBLY METHOD 1. Place Yorkshire Pudding in a bowl. Add mashed potatoes into the Yorkshire pudding, top with corn, and layer with the beef. Cover in roasted bone marrow bordelaise.