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  • 2 days ago
Transcript
00:00Colors are wild. Gets me thinking.
00:01It takes 12 people to prep that. I plated that every night.
00:04Hold on, 17, Chefs.
00:06There's four sets of plum in there.
00:07What do you mean?
00:08There's plum wine.
00:09Plum wine?
00:10You take a shit ton of bottles of it and you just boil the fuck out of it.
00:12You know, it takes hours.
00:14Two shifts, two different people just watching that shit.
00:17Yes, Chef.
00:17And salt, sugar.
00:19Somebody's got to be stirring that forever so the sugar doesn't burn.
00:22And then your compressed plums, which are these perfect, fresh plums
00:26cut into perfect four centimeter squares that you cover with the reduced plum wine you made.
00:30You vacuum seal it.
00:31And then you take your consummate and you make your gelée.
00:3336, don't...
00:34Which, uh, at this place, the chef wanted the gelée to be like the consistency of Haribo gummy bears,
00:39which we could never do.
00:41Thick and, like, chewy?
00:42One day, a sous-chef, he just hit it.
00:45You know, he spent every minute of, like, a year trying to figure it out.
00:47So how do you do it?
00:48Well...
00:48Feel fat.
00:49What?
00:49Feel fat congeals when it's cold.
00:52Yeah.
00:53No, that's...
00:54That's right.
00:55So fire.
00:56Fuck, man, mission accomplished.
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