Adam Perry Lang is a chef, restaurateur and cookbook author. He is the owner of APL restaurant in Hollywood, CA.
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Adam Perry Lang is a chef, restaurateur and cookbook author. He is the owner of APL restaurant in Hollywood, CA.
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13:30 yea he ain’t talking about beef 👀
I am one of the admins for the Facebook group: Dry aged Beef! Come check it out, answer ALL the signup questions and then go to the announcements section and look at the tutorial for building a nice, commercial quality dry aged machine and learn how to age safely and properly! Let’s share the best of the best!
Joe, someone needs to challenge the chef here… low and slow with reverse sear is wonderful for dry aged beef. You don’t only need A salamander or boiler. Come over for a steak, I will blow chefs steak out of the water…. sooo much mediocre information. Have him Join the dry aged beef group and learn the subject in which he is talking about.
You can grind the pellicle and use it for burgers, meatballs and things like that, and the white powder is not like salami mold, it is salami mold, penicillium nalgiovense…
Michel Bras makes his own flatware.
Fuckin joe, pussied out
Have no knowledge of this guy prior to this podcast. Listened to it on a long drive out of town and thoroughly enjoyed it. Was surprised to see all the thumbs down and controversy in the comments.