Fantastic. Well done! So how long do you keep itin the fridge for? From the moment you get...
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Fantastic. Well done! So how long do you keep it
in the fridge for? From the moment you get it, to the
moment you serve it to a customer, how long do you keep it - ten days?
15. 15 days. I mean, in London, some people
keep the meat for 200 days. We are doing this 50, 60 years. We know now it's not a good idea.
Right. Because the meat...
less all the juice. And we know we need this juice
inside the meat. When you dry it too much days,
the juices disappear. But you know, it's very interesting, because you are going
completely against the grain, and yet you've done it for so long,
you know what you're talking about. Yeah. This is fascinating,
fascinating
in the fridge for? From the moment you get it, to the
moment you serve it to a customer, how long do you keep it - ten days?
15. 15 days. I mean, in London, some people
keep the meat for 200 days. We are doing this 50, 60 years. We know now it's not a good idea.
Right. Because the meat...
less all the juice. And we know we need this juice
inside the meat. When you dry it too much days,
the juices disappear. But you know, it's very interesting, because you are going
completely against the grain, and yet you've done it for so long,
you know what you're talking about. Yeah. This is fascinating,
fascinating
Full Transcript
00:00:01.000 --> 00:00:02.068
Fantastic. Well done!
00:00:02.068 --> 00:00:04.004
So how long do you keep it
in the fridge for?
00:00:04.004 --> 00:00:07.068
From the moment you get it, to the
moment you serve it to a customer,
00:00:07.068 --> 00:00:10.006
how long do you keep it - ten days?
15. 15 days.
00:00:10.006 --> 00:00:14.000
I mean, in London, some people
keep the meat for 200 days.
00:00:14.000 --> 00:00:17.044
We are doing this 50, 60 years.
00:00:17.044 --> 00:00:21.000
We know now it's not a good idea.
Right.
00:00:21.000 --> 00:00:24.088
Because the meat...
less all the juice.
00:00:24.088 --> 00:00:28.032
And we know we need this juice
inside the meat.
00:00:28.032 --> 00:00:31.072
When you dry it too much days,
the juices disappear.
00:00:31.072 --> 00:00:33.028
But you know, it's very interesting,
00:00:33.028 --> 00:00:35.056
because you are going
completely against the grain,
00:00:35.056 --> 00:00:38.044
and yet you've done it for so long,
you know what you're talking about.
00:00:38.044 --> 00:00:40.072
Yeah. This is fascinating,
fascinating.
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Movie Summary
Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
