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  • I'm Alvin Cailan, chef owner of Excellent Amboy Unit 1 20 our new pop up here in New York City.

  • Called Chess Club Counter.

  • Our breakfast sandwich is kind of like your master's degree in breakfast sandwiches.

  • It's just all one crazy, gooey sandwich, and I think when you eat a next let's sandwich and you take a bite out of it, you want it to be something memorable that you have for the rest of the day.

  • The way we cook, the Fairfax is always with a cold pan.

  • Crack cold eggs into the cold pan, throw number of butter and steer it before you even put it on the heat.

  • And once you see that the yolks and the whites have created somewhat of, ah, uniform color, that's what you want to throw it out to the heat way.

  • Use a spatula so that it doesn't like agitate the proteins in the bag so it comes out naturally velvety.

  • When you're mixing it, you're scraping the bottom of the pound so that you're folding the eggs over so you're creating almost like layers.

  • Hey, when you're cooking in the pan, it starts a peel off the pan and when it starts to, like, not get loose and it just starts like, say, together, the eggs are basically telling you we're done.

  • Chives and eggs, like are so amazing.

  • It's like ham and cheese or peanut butter and jelly.

  • I literally use it instead of pepper when it's not plenty we're taking out of the pan because of the pans hot.

  • Keep cooking it.

  • It's gonna ruin that last 25 minutes that you tried making amazing hags.

  • You could have the most expensive ingredients in between two pieces of bread.

  • But if the bread is not perfectly warmer cooked, it ruins the whole thing.

  • Repair it with Suraj a Mayo and then, you know, we had a really nice melted cheese and we do a caramelized onion way.

  • Cook it for eight hours low and slow, so it brings up the natural sweetness at the other day.

  • Once it's like all put together and you're like, Well, this is This is actually really, really good, and I think that that's really why it's become our number one selling salad because I took the time to learn how to be a decent line cook and how to be a decent cook.

  • In general, I've been able to focus more on becoming a chef because I've slowed it down.

  • Yes.

  • When they say you put love into it because you took the time Dad patients and you made something amazing.

I'm Alvin Cailan, chef owner of Excellent Amboy Unit 1 20 our new pop up here in New York City.

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完璧な卵のサンドイッチ、アルビン・カイランによると|フードスキル (The Perfect Egg Sandwich, According to Alvin Cailan | Food Skills)

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    林宜悉 に公開 2021 年 01 月 14 日
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