Veg prepped, it's time to cook. And it all starts with arounda litre of yesterday's oil....
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Veg prepped, it's time to cook. And it all starts with around
a litre of yesterday's oil. Es de ayer, se hecha aqui. So it's yesterday's... Y se anade
un poco mas. It's sunflower oil. Uh-huh. Why not olive oil, Nestor? Olive oil is very strong.
It gives too much flavour? Mucho sabor. Yeah, yeah, yeah. And it goes in cold? Cold oil? Frio?
a litre of yesterday's oil. Es de ayer, se hecha aqui. So it's yesterday's... Y se anade
un poco mas. It's sunflower oil. Uh-huh. Why not olive oil, Nestor? Olive oil is very strong.
It gives too much flavour? Mucho sabor. Yeah, yeah, yeah. And it goes in cold? Cold oil? Frio?
Full Transcript
00:00:01.000 --> 00:00:03.012
Veg prepped, it's time to cook.
00:00:03.012 --> 00:00:06.044
And it all starts with around
a litre of yesterday's oil.
00:00:06.044 --> 00:00:08.052
Es de ayer, se hecha aqui.
00:00:08.052 --> 00:00:11.088
So it's yesterday's... Y se anade
un poco mas. It's sunflower oil.
00:00:11.088 --> 00:00:14.044
Uh-huh. Why not olive oil, Nestor?
00:00:14.044 --> 00:00:17.002
Olive oil is very strong.
It gives too much flavour?
00:00:17.002 --> 00:00:18.084
Mucho sabor. Yeah, yeah, yeah.
00:00:18.084 --> 00:00:20.084
And it goes in cold? Cold oil? Frio?
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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.
