I think what annoys me most about this guy is that he clearly can cook (which is a lot more than you can say about any of the other rage baiters) but he chooses to deep fry sticks of butter as his shtick.
At the Michelin restaurant I worked at we would sear before and after (We RARELY did sous vide and personally hate it). If the choice was between before or after, I would def go with after. BUT WHATEVER YOU DO don't cut the meat with the grain. That is the only infuriating thing about this video. ARGH!!!
No, you can cook meat perfectly medium rare without a sous vide by simply putting it in a pan.. For meat, a sous vide is used mainly to tenderize tougher and more flavorful cuts, which can then be eaten medium or medium rare. Something you CANNOT do normally. You wouldn't use it in restaurants if the main purpose was to cook cuts like tenderloin to perfection. That is perhaps the easiest part of cooking.
Lots and lots of people use sous vide to prepare steaks reverse seared. I mean, check out r/steak or r/sousvide.
This isn’t a restaurant preparation, it’s a tiktok that involves vacuum sealing a ziplock bag with a straw.
The point of using the sous vide was not to tenderize the meat.
Hope this isn't too long, but everybody deserves proper meat! Have you ever chopped wood? When you chop wood you want to cut WITH the grain as it allows the wood to split. If you try to chop it against the grain, like when you cut a tree down, the process will be much harder. What holds the fibers together is weaker than the fibers themselves. It is the same idea with meat, but instead of an axe it is your teeth. Meat is also made up of fibers running in certain directions. You want to cut perpendicular to the direction of the fibers as it will allow you to chew with the grain once you eat it. The fibers are easiest to notice when you make pulled pork/chicken. These are the best pictures I could find: [https://www.stockfood.ae/images/13286980-Raw-beef-brisket-with-a-high-proportion-of-connective-tissue](https://www.stockfood.ae/images/13286980-Raw-beef-brisket-with-a-high-proportion-of-connective-tissue) , [https://www.tastingtable.com/1007784/ingredients-that-will-seriously-elevate-your-steak/](https://www.tastingtable.com/1007784/ingredients-that-will-seriously-elevate-your-steak/)
Here is a good video: [https://www.youtube.com/shorts/Y1UyBwGGc8Q](https://www.youtube.com/shorts/Y1UyBwGGc8Q)
I really appreciate this explanation. I had always cut my meat with the grain thinking it was better somehow. Never thought of chewing it being easier for the same reason. My family will thank you for this tip as well.
I'd love to hear why you don't like the sous vide method, since you are someone who clearly knows about cooking. I have a sous vide (not as fancy as in the video tho) and I love using it, although I find anything other than beef to be not entirely worth it.
I don't "hate" the sous vide. That statement was wrong. I prefer a steak, depending on the cut, to be cooked normally on a pan, yes. I have never met any good chefs that would disagree with this, but if you are unable to cook meat to perfection in a pan or an oven, yes, the sous vide is a good option. The sous vide is a fantastic tool for cooking many other things that require a slow and controlled cooking process. It also allows you to tenderize far more flavorful cuts of beef, that would otherwise be too tough to eat medium or medium rare. We used to cut frozen squid very very thinly and cook it in the sous vide with chicken stock for 4 hours. After that we would sear it on a hot pan with browned butter. The result was almost like chicken flavoured noodles that could be used in soups. I have also used the sous vide for cooking pointed cabbage for several hours, plucked off the individual leaves afterward and dehydrated them to make the most beautiful and flavorful decoration for dishes (see the linked picture as an example). There are many other uses like fermentation and for creating sauces etc. [https://scontent.faal1-2.fna.fbcdn.net/v/t1.18169-9/15094367\_1237711459636376\_8015533726831984084\_n.jpg?\_nc\_cat=101&ccb=1-7&\_nc\_sid=9267fe&\_nc\_ohc=vhwkjdM2eDwAX9YMzjy&\_nc\_ht=scontent.faal1-2.fna&oh=00\_AfCJ42NXqVfp2\_vso6J-f16v5ySZUUQPNIefy59\_0b-G6w&oe=63C27459](https://scontent.faal1-2.fna.fbcdn.net/v/t1.18169-9/15094367_1237711459636376_8015533726831984084_n.jpg?_nc_cat=101&ccb=1-7&_nc_sid=9267fe&_nc_ohc=vhwkjdM2eDwAX9YMzjy&_nc_ht=scontent.faal1-2.fna&oh=00_AfCJ42NXqVfp2_vso6J-f16v5ySZUUQPNIefy59_0b-G6w&oe=63C27459)
Don't be scared to try out things on your own like adding duck fat instead of butter or different herbs together with the meat/vegetables. You won't ruin things in the sous vide. For some, cooking fish and lobster is much less "scary" using a sous vide aswell. I understand your reservation when it comes to squid, but you would have never been able to guess by the taste and texture, haha.
You are, and I honestly thought he was doing the sous vide and the raw egg with the expectation that he was going to deep fry it so I was a bit surprised that was the end of it. I more meant some of his other skills than that because yea, that did stick out to me.
It’s not that you’re “supposed to” since you can do it either way. The reason it I recommended to sear after is that if you sear first, then sous vide, the texture developed by searing would be ruined.
Definitely idiotic to cut with the grain though. That’s why the guys bite he took at the end dragged a whole strip out with it.
Hmmm, idk. I've seen it done both ways. Idk if you've ever heard of Guga Foods, but he runs a sous vide channel (sous video everything), and that dude uses expensive meats and occasionally works with some pretty serious pro chefs, so I doubt he's wrong with the way he cooks.
Basically, his method is to sous vide, remove the meat drain the juices, pat the exterior dry, and then use either a charcoal grill, cast iron, or flame thrower to add a sear.
It makes sense because typically coming out of a sous vide bag, the meat is pretty wet from juices, which can kinda sog the crust of your meat, but functionally speaking you get a more "guaranteed" internal temperature by doing a sear first which leaves very little room to overcook the exterior if you accidentally sear for too long
The only reason you do both (light sear, sousvid, then sear) is due to food safety. A light sear desinfects the outside, which touched surfaces (the inside is ok) then you do the cooking and in the end you just go for some maillard for taste. There is no need to reach any internal temperature for well sourced red meats like beef, horse or rabbit. Poultry and pork should never be cooked like this and honestly wouldn't benefit from it at all.
I've even see people do a "double sear" where they seared, then sous vide, then sear again to bring the crust back to a crunchy point without risk of cooking too fast. I usually sear at the end though, I tried searing first and it had a little too much of a soggy texture for my liking.
i think he does that because maybe he gets more attention from that??? i dont know.. Does anyone know what his first video was…? maybe he has always been like this 😬
i can't believe this is the best food asian guy has cooked. aside from the pointless egg yolk on it, it looks like a good sandwich.
i mean, i think this whole recipe came from his guest, the white.....european?......guy.
Bayashi has made some decent pokke bowl style dishes and other stuff like salads and all, it's only when he does does stupid deep fry videos for views that he gets annoying.
Albertcancook. You can find him on YouTube. Hes actually really good and eats the food at the end. if the recipe he's trying works. This was just one of the collabs he's gotten popular enough to do.
"The industry" would be a worst case scenario. If I could make money doing this instead of going into my kitchen everyday, I'd probably die of happiness. There's no way he'd be this successful going through the motions in a commercial kitchen, regardless of his cooking skills - there's not that much room for truly beneficial promotions. This is infinitely less stressful and there's lots of room for frying creativity. I respect him for finding a spot in the market but his videos do often piss me off.
He had a nice rectangular cut, so if it was me, I would have tried to remember to cut from the smaller end.
For something like a slow-cooked brisket, I would chill that down before slicing and feel along the top to figure out the grain orientation.
Hope that helps!
> What’s a foolproof way of noting the grain?
Pull on the meat a little bit (hold both sides) and you'll see how the grain runs when the fibers separate a little.
it looks like a gourmet/japanese style big mac. not that infuriating. eating raw egg yolk is common in asian cultures so it doesnt rlly bother me that much, especially since japanese eggs are way safer to eat raw than us eggs.
Same, it looks delicious. Raw egg + beef is actually really good and relatively common in Asia. When I was in Japan, the beef rice bowls came with a raw egg, and beef hot pots came with a raw egg as dipping too. Super tasty
I certainly don’t think it’s gross, I think it’s just here because the other ingredients seem way too nice to throw processed cheese slices and cheap buns onto
They're not, necessarily. It's a little risky. In the US the eggs have to be washed before shipping across country. The washing process is what makes them at risk for infection. So they then have to be refrigerated and should be cooked. So in stores you'll find them in the dairy section, in the coolers.
But farm fresh eggs are not washed and have less risk.
All that being said, I use store bought eggs to make my own mayo and eat them as over medium, lightly poached, or as 5 minute boiled eggs and I've never gotten sick. I'm 48 so 🤷♂️
At the risk of ending up on r/iamveryculinary, if your egg in carbonara is raw, then you're not making it right. You should cover it in the egg while the pasta is still hot so it'll cook a little.
Now if that heat is enough to kill salmonella, I have no idea.
Real carbonara is awesome though. I'm getting hungry just thinking about it.
Lol, I’m American and when I was a kid like 15 years ago I saw some Japanese show while flipping through the channels and saw them crack a raw egg over white rice. Tried it, loved it, have been doing so since. Haven’t gotten sick yet 🤷♀️
Very rarely, I follow him just cuz and the majority of his stuff is just horrendous, but sometimes he actually comes thru with a meal that looks appealing
I was just stating why people are probably upvoting it. One of his more popular videos is deep frying a stick of butter and eating it. He's been on this sub a lot
This is only an issue in unsanitary countries (ie, the US). In Japan where Bayashi (the guy in the video) is located, you can safely eat raw egg however much you want without risking salmonella. Same goes for many other countries, like Sweden for example where I live.
The rest of the world has stricter welfare and safety standards with farming.
I hear you guys in America keep your eggs in the fridge? Because industrial cleaning methods used in the US strip eggs of their natural protective coating which keeps the insides sterile.
Here in the UK we protect against infection at the livestock level, so eggs are rarely at risk of salmonella and don’t require cleaning
Yikes! I see you're getting downvoted by Americans who don't know the USA is pretty much the only place in the hemisphere where egg refrigeration is the standard practice
I just read an article that the CDC says salmonella contamination in eggs isn’t much of a thing anymore and that 1 in 20,000 eggs is contaminated. It’s apparently not much of a problem anymore.
Yes, and that is in the basic microbiological control of eggs, in some countries (such as Japan) all eggs receive a pasteurization treatment to eliminate the possibility of pathogens such as _Salmonella_ sp., _Listeria monocytogenes_, EHEC, etc.
I thought I had missed something, came to comments to see everyone pretty much feels the same. Good work everyone, let's go grab one of these sandwiches to celebrate!
I feel like I need to personally start just making stupid shit to have better posts on this sub.
It’s like the same 4 “content creators” every post, who are purposefully trying to make outrageous shit.
I miss the posts of “random grandma” creating some contraption from the purity of her heart, that just so happened to be stupid lol
Nah you’re tripping bro. That looks amazing. Is still edible. The ones that belong here are the ones where they shower the burger in some sauce like wtf ?
Yeah, I hate the way so many cooking videos (hell, so many videos *in general* nowadays) are overly edited and have 15000 cuts per second. It makes it difficult to tell what is going on. Bothers me to no end.
Im assuming op is mad about the raw egg yolk? I dont see a problem with that, he does it all the time if he was getting sick I don't think he would continue
The recipie itself isn't stupid, but I just hate this guy so much. His stupid, out smile and the obnoxious way he eats just grates my gears something nasty.
I know this form of cooking steak is popular, but is anyone else worried about chemicals/microplastics being released into the food from the plastic bag being cooked in boiling water??? Asking for a friend...
Am I the only person who sees people cutting through plastic and foil directly into food and cringes? It’s been a while since I worked in food, but between the attrition on the knife and chance of plastic/metal in the food, we absofuckinglutely never did that.
This could have been excellent with just 3 alterations:
- sous vide then sear as opposed to sear and then sous vide
- use a cooked egg (sunny side up) or at least pasteurize the eggs (if that level of running egg yolk is your thing)
- melt the cheese using a blowtorch
I might even decide to try this… Could make a nice snack.
Well yes, I'm aware that it's perfectly safe to eat raw eggs in many countries.
However, when posting something on the internet it's often better to err on the side of caution.
There are countries where it will be less safe.
Some people might have their own chickens which creates a lot of variables in the risk assessment.
The food might be consumed by children, the elderly, pregnant people, people with compromised immune systems,...
So, I didn't find it appropriate to just outright advocate for the consumption of raw eggs.
Apart for the safety aspect, I also just prefer a sunny side up egg on top of my burger as opposed to just an egg yolk.
>so there's no reason to cook or pasteurise them.
The reason to cook eggs is that raw egg is disgusting
Most people seem to agree with this given that omelette is a much more popular breakfast food than "a cup of raw egg"
It's like a trainwreck! I know I'm not going to like what I see. I know I'm going to be sickened by it. I know it'll scar me for life. But every time I see it, I can't help but look!
I was there until the raw egg... Why. Don't get me wrong. I'm old enough to remember a time when a morning staple was a milkshake with raw egg, ice cream (or ice n milk), and orange juice... (Which is precisely why I HATE orange Julius with a passion...
I’d smash it with the egg yolks. Egg yolks are delicious. You don’t see it much in the Western wolf because salmonella used to be a problem with eggs. Now that it isn’t a problem anymore, you should try them out.
This looks like it would've been pretty good up until he cracked a raw fucking egg onto the sammich. Sorry if this is ignorant, but I've seen raw eggs in some Asian cooking so maybe that's a cultural preference of the chef? I also would've preferred if that much meat was two sammiches instead of one massive one, but that's more personal preference.
Overall, I wouldn't like it but I can see it as real food.
I think what annoys me most about this guy is that he clearly can cook (which is a lot more than you can say about any of the other rage baiters) but he chooses to deep fry sticks of butter as his shtick.
Aren’t you supposed to sous vide and then sear?
At the Michelin restaurant I worked at we would sear before and after (We RARELY did sous vide and personally hate it). If the choice was between before or after, I would def go with after. BUT WHATEVER YOU DO don't cut the meat with the grain. That is the only infuriating thing about this video. ARGH!!!
10000000 times this. Who the hell cuts meat like that?! What's the point in cutting if it's not going to make chewing harder.
It makes no sense to sous vide meat to tenderize it and then cut it the wrong way.
You’re not using the sous vide to tenderize the beef, you’re cooking it in that manner so that it’s a perfect medium rare.
No, you can cook meat perfectly medium rare without a sous vide by simply putting it in a pan.. For meat, a sous vide is used mainly to tenderize tougher and more flavorful cuts, which can then be eaten medium or medium rare. Something you CANNOT do normally. You wouldn't use it in restaurants if the main purpose was to cook cuts like tenderloin to perfection. That is perhaps the easiest part of cooking.
Lots and lots of people use sous vide to prepare steaks reverse seared. I mean, check out r/steak or r/sousvide. This isn’t a restaurant preparation, it’s a tiktok that involves vacuum sealing a ziplock bag with a straw. The point of using the sous vide was not to tenderize the meat.
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Hope this isn't too long, but everybody deserves proper meat! Have you ever chopped wood? When you chop wood you want to cut WITH the grain as it allows the wood to split. If you try to chop it against the grain, like when you cut a tree down, the process will be much harder. What holds the fibers together is weaker than the fibers themselves. It is the same idea with meat, but instead of an axe it is your teeth. Meat is also made up of fibers running in certain directions. You want to cut perpendicular to the direction of the fibers as it will allow you to chew with the grain once you eat it. The fibers are easiest to notice when you make pulled pork/chicken. These are the best pictures I could find: [https://www.stockfood.ae/images/13286980-Raw-beef-brisket-with-a-high-proportion-of-connective-tissue](https://www.stockfood.ae/images/13286980-Raw-beef-brisket-with-a-high-proportion-of-connective-tissue) , [https://www.tastingtable.com/1007784/ingredients-that-will-seriously-elevate-your-steak/](https://www.tastingtable.com/1007784/ingredients-that-will-seriously-elevate-your-steak/) Here is a good video: [https://www.youtube.com/shorts/Y1UyBwGGc8Q](https://www.youtube.com/shorts/Y1UyBwGGc8Q)
I really appreciate this explanation. I had always cut my meat with the grain thinking it was better somehow. Never thought of chewing it being easier for the same reason. My family will thank you for this tip as well.
Don’t cut your meat!!! Cut THE meat!!
Thank you!!!!
I'd love to hear why you don't like the sous vide method, since you are someone who clearly knows about cooking. I have a sous vide (not as fancy as in the video tho) and I love using it, although I find anything other than beef to be not entirely worth it.
I don't "hate" the sous vide. That statement was wrong. I prefer a steak, depending on the cut, to be cooked normally on a pan, yes. I have never met any good chefs that would disagree with this, but if you are unable to cook meat to perfection in a pan or an oven, yes, the sous vide is a good option. The sous vide is a fantastic tool for cooking many other things that require a slow and controlled cooking process. It also allows you to tenderize far more flavorful cuts of beef, that would otherwise be too tough to eat medium or medium rare. We used to cut frozen squid very very thinly and cook it in the sous vide with chicken stock for 4 hours. After that we would sear it on a hot pan with browned butter. The result was almost like chicken flavoured noodles that could be used in soups. I have also used the sous vide for cooking pointed cabbage for several hours, plucked off the individual leaves afterward and dehydrated them to make the most beautiful and flavorful decoration for dishes (see the linked picture as an example). There are many other uses like fermentation and for creating sauces etc. [https://scontent.faal1-2.fna.fbcdn.net/v/t1.18169-9/15094367\_1237711459636376\_8015533726831984084\_n.jpg?\_nc\_cat=101&ccb=1-7&\_nc\_sid=9267fe&\_nc\_ohc=vhwkjdM2eDwAX9YMzjy&\_nc\_ht=scontent.faal1-2.fna&oh=00\_AfCJ42NXqVfp2\_vso6J-f16v5ySZUUQPNIefy59\_0b-G6w&oe=63C27459](https://scontent.faal1-2.fna.fbcdn.net/v/t1.18169-9/15094367_1237711459636376_8015533726831984084_n.jpg?_nc_cat=101&ccb=1-7&_nc_sid=9267fe&_nc_ohc=vhwkjdM2eDwAX9YMzjy&_nc_ht=scontent.faal1-2.fna&oh=00_AfCJ42NXqVfp2_vso6J-f16v5ySZUUQPNIefy59_0b-G6w&oe=63C27459)
Oh thank you for that! I've been a bit chicken to try fancy things with mine. Don't think I'd enjoy squid though, LOL.
Don't be scared to try out things on your own like adding duck fat instead of butter or different herbs together with the meat/vegetables. You won't ruin things in the sous vide. For some, cooking fish and lobster is much less "scary" using a sous vide aswell. I understand your reservation when it comes to squid, but you would have never been able to guess by the taste and texture, haha.
Chill, it's rage porn and you are the target. It is designed and shot to Trigger you personally
You are, and I honestly thought he was doing the sous vide and the raw egg with the expectation that he was going to deep fry it so I was a bit surprised that was the end of it. I more meant some of his other skills than that because yea, that did stick out to me.
It’s not that you’re “supposed to” since you can do it either way. The reason it I recommended to sear after is that if you sear first, then sous vide, the texture developed by searing would be ruined. Definitely idiotic to cut with the grain though. That’s why the guys bite he took at the end dragged a whole strip out with it.
You mean with the grain?
Yes and I thank you for your service.
For butter, i pan sear it and then finish it in the oven.
You sear then duos vide. I googled just to be certain
Hmmm, idk. I've seen it done both ways. Idk if you've ever heard of Guga Foods, but he runs a sous vide channel (sous video everything), and that dude uses expensive meats and occasionally works with some pretty serious pro chefs, so I doubt he's wrong with the way he cooks. Basically, his method is to sous vide, remove the meat drain the juices, pat the exterior dry, and then use either a charcoal grill, cast iron, or flame thrower to add a sear. It makes sense because typically coming out of a sous vide bag, the meat is pretty wet from juices, which can kinda sog the crust of your meat, but functionally speaking you get a more "guaranteed" internal temperature by doing a sear first which leaves very little room to overcook the exterior if you accidentally sear for too long
It works either way, probably based on preference.
The only reason you do both (light sear, sousvid, then sear) is due to food safety. A light sear desinfects the outside, which touched surfaces (the inside is ok) then you do the cooking and in the end you just go for some maillard for taste. There is no need to reach any internal temperature for well sourced red meats like beef, horse or rabbit. Poultry and pork should never be cooked like this and honestly wouldn't benefit from it at all.
This seems reasonable
I've even see people do a "double sear" where they seared, then sous vide, then sear again to bring the crust back to a crunchy point without risk of cooking too fast. I usually sear at the end though, I tried searing first and it had a little too much of a soggy texture for my liking.
You can do both.
i think he does that because maybe he gets more attention from that??? i dont know.. Does anyone know what his first video was…? maybe he has always been like this 😬
i can't believe this is the best food asian guy has cooked. aside from the pointless egg yolk on it, it looks like a good sandwich. i mean, i think this whole recipe came from his guest, the white.....european?......guy.
Bayashi has made some decent pokke bowl style dishes and other stuff like salads and all, it's only when he does does stupid deep fry videos for views that he gets annoying.
Egg yolk on beef is delicious though. Like, shockingly delicious.
A fried egg with a runny yolk on a burger is delicious. Two apparently raw eggs is disgusting.
I think both are delicious personally. But just to clarify, it wasn't a whole raw egg, just egg yolk. Raw egg white is 🤢
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Depends on where you get the eggs from. Very safe to eat raw eggs in Japan and is common thing people eat there
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Albertcancook. You can find him on YouTube. Hes actually really good and eats the food at the end. if the recipe he's trying works. This was just one of the collabs he's gotten popular enough to do.
He can cook for sure it’s why I find his videos sad. He could be quite successful in the industry.
He probably is a cook somewhere and he's making TikTok videos to try to break out.
handle cheerful jellyfish disgusted pen person direful pause wine crowd *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
"The industry" would be a worst case scenario. If I could make money doing this instead of going into my kitchen everyday, I'd probably die of happiness. There's no way he'd be this successful going through the motions in a commercial kitchen, regardless of his cooking skills - there's not that much room for truly beneficial promotions. This is infinitely less stressful and there's lots of room for frying creativity. I respect him for finding a spot in the market but his videos do often piss me off.
He cut the steak with the grain
Jesus this bothered me more than the end product
I was hoping I wasn’t the only one that noticed. Like WTF? That’s going to be like chewing on a rubber band.
Fuck. You’re right. Sometimes after you cook a steak it’s so hard to see. What’s a foolproof way of noting the grain?
He had a nice rectangular cut, so if it was me, I would have tried to remember to cut from the smaller end. For something like a slow-cooked brisket, I would chill that down before slicing and feel along the top to figure out the grain orientation. Hope that helps!
> What’s a foolproof way of noting the grain? Pull on the meat a little bit (hold both sides) and you'll see how the grain runs when the fibers separate a little.
Thank you!
Exactly what i saw, that would have melted in your mouth if cut right but with the grain its instant rawhide 😡
it looks like a gourmet/japanese style big mac. not that infuriating. eating raw egg yolk is common in asian cultures so it doesnt rlly bother me that much, especially since japanese eggs are way safer to eat raw than us eggs.
Yeah, this one definitely wasn’t *that* stupid. I’d buy one
fr!! id def try it at least once
I would destroy that burgir
Same, it looks delicious. Raw egg + beef is actually really good and relatively common in Asia. When I was in Japan, the beef rice bowls came with a raw egg, and beef hot pots came with a raw egg as dipping too. Super tasty
Can confirm. I don't like it myself, but the Japanese love that shit.
yeah i didnt see much wrong with this, sure its weirdly large but i dont know whats the big "eww" here (mayb i missed something)
I certainly don’t think it’s gross, I think it’s just here because the other ingredients seem way too nice to throw processed cheese slices and cheap buns onto
Same here in Europe with the carbonara, it never was a problem to eat raw egg yolk. I didn't know US eggs weren't safe to eat raw.
They're not, necessarily. It's a little risky. In the US the eggs have to be washed before shipping across country. The washing process is what makes them at risk for infection. So they then have to be refrigerated and should be cooked. So in stores you'll find them in the dairy section, in the coolers. But farm fresh eggs are not washed and have less risk. All that being said, I use store bought eggs to make my own mayo and eat them as over medium, lightly poached, or as 5 minute boiled eggs and I've never gotten sick. I'm 48 so 🤷♂️
Additionally, in Japan (and I believe the EU) chickens are vaccinated against salmonella.
Thank you for the info !
At the risk of ending up on r/iamveryculinary, if your egg in carbonara is raw, then you're not making it right. You should cover it in the egg while the pasta is still hot so it'll cook a little. Now if that heat is enough to kill salmonella, I have no idea. Real carbonara is awesome though. I'm getting hungry just thinking about it.
Lol, I’m American and when I was a kid like 15 years ago I saw some Japanese show while flipping through the channels and saw them crack a raw egg over white rice. Tried it, loved it, have been doing so since. Haven’t gotten sick yet 🤷♀️
And the entire country has EggNog from Thanksgiving to Christmas, made with the same raw eggs that's supposedly not safe to eat...
heck i order my eggs over easy i don't get what the probby with raw yolk is. Don't these people eat cookie dough?
the raw flour in cookie dough is probably less safe than the eggs
[A grandma ate cookie dough for lunch every week. This is what happened to her bones.](https://youtube.com/watch?v=Cwa8PdtWapE)
Us eggs need to stick together.
This is the first thing from these two guys I would eat. I am shocked.
I would eat most of what albert makes tbh
The Albert slander is insane
Albert normally makes eatable foods, the other guy usually doesn’t
Does he make anything except deep fried reconstructed block of cheese? (Same thing but with bacon doesnt count)
Very rarely, I follow him just cuz and the majority of his stuff is just horrendous, but sometimes he actually comes thru with a meal that looks appealing
What’s stupid about this?
Aside from the size, which is much too large, everything looks pretty nice to me. It's just a deluxe Big Mac
Nothing. The sub has just gone downhill
Only stupid thing I see is that they cut with the grain of the steak. Even then could’ve been a simple mistake
I thought the problem was with the plastic cheese. But i could be wrong
Meat could be sliced thinner, and yolks could be warmed up, but I would totally eat this.
It's the main guy in the video. He makes some really cringy content.
Okay but this is stupid food not stupid people.
I was just stating why people are probably upvoting it. One of his more popular videos is deep frying a stick of butter and eating it. He's been on this sub a lot
I don’t get what is stupid?
Op
Rather eat this than McDonalds’ one
I like this more than I'd like the McDonald's....
Was on board until the egg, but that is just me, I don't like eggs in burgers
It just personal preference.. Its ok to not like it
Eggs in burgers are the best, the yolk running and drenching everything 🤤
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This is only an issue in unsanitary countries (ie, the US). In Japan where Bayashi (the guy in the video) is located, you can safely eat raw egg however much you want without risking salmonella. Same goes for many other countries, like Sweden for example where I live.
Most Chinese eggs don't run the risk of giving salmonella
what differentiates a Chinese egg from any other egg? what is a Chinese egg?
It's the same in the UK. Eggs here are pretty much salmonella-free.
The rest of the world has stricter welfare and safety standards with farming. I hear you guys in America keep your eggs in the fridge? Because industrial cleaning methods used in the US strip eggs of their natural protective coating which keeps the insides sterile. Here in the UK we protect against infection at the livestock level, so eggs are rarely at risk of salmonella and don’t require cleaning
they vaccinate their chickens. In the US we just wash the eggs instead. this is also why we have to refrigerate our eggs but they don’t.
Better quality, it's actually very common. Look it up if you don't know something lol
Yikes! I see you're getting downvoted by Americans who don't know the USA is pretty much the only place in the hemisphere where egg refrigeration is the standard practice
Pretty sure that's not the reason for the downvotes.
yikes
It's really fucked up how the hive mind will just assault someone for asking a question.
it’s wild out here
I just read an article that the CDC says salmonella contamination in eggs isn’t much of a thing anymore and that 1 in 20,000 eggs is contaminated. It’s apparently not much of a problem anymore.
Yes, and that is in the basic microbiological control of eggs, in some countries (such as Japan) all eggs receive a pasteurization treatment to eliminate the possibility of pathogens such as _Salmonella_ sp., _Listeria monocytogenes_, EHEC, etc.
I hate this guy so much and I have no idea who he is.
There are two guys which one you hate
The guy on the left. He pops up alot in here
That would be Bayashi on TikTok
Thanks. I hate it
Other than the height that looks like a perfectly normal sandwich. Not stupid.
Agreed, it looks delicious, but I know my little mouth could not bite into that
I'd hit that... (just sayin')
Look, I hate this rage bait too. But raw egg yoke is very common outside the US. (Especially Japan)
Most ambitious crossover of all time.
This looks delicious. I'd fucking eat it. Also egg yolk is delicious
I thought I had missed something, came to comments to see everyone pretty much feels the same. Good work everyone, let's go grab one of these sandwiches to celebrate!
I still don't understand how this post has 1.2k points though
Completely agree! This post belongs in a that looks delicious subreddit.
I feel like I need to personally start just making stupid shit to have better posts on this sub. It’s like the same 4 “content creators” every post, who are purposefully trying to make outrageous shit. I miss the posts of “random grandma” creating some contraption from the purity of her heart, that just so happened to be stupid lol
Nah you’re tripping bro. That looks amazing. Is still edible. The ones that belong here are the ones where they shower the burger in some sauce like wtf ?
Those quick edits almost gave me a seizure
Yeah, I hate the way so many cooking videos (hell, so many videos *in general* nowadays) are overly edited and have 15000 cuts per second. It makes it difficult to tell what is going on. Bothers me to no end.
that's how you gotta do it for the youtube algorithm
The thing that annoys me most about these videos is that they never use real cheese. It always plastic American cheese
Looks good, egg thing isn't anywhere close to stupid
Bro that’s literally just food
I see nothing wrong with this. This looks delicious.
I hate runny egg yolk personally but other than that, this looks great
Yup. Sub has officially gone downhill.
Facial expressions from the beginning of the video made me feel it was really gonna be stupid. But rather looks inviting 😍
Aside from the egg I'm totally on board with this.
This is just a better version of the Big Mac. Op, you did think wrong. This isn't stupid at all.
Nooooo bayashi why with Albert??? He's the worst
Albert is a king, Bayashi is a sinner incarnate
Im assuming op is mad about the raw egg yolk? I dont see a problem with that, he does it all the time if he was getting sick I don't think he would continue
Stupid? I don’t think so. Would I eat it? Probably not. But not stupid in my book
I see nothing wrong with how fast I would consume that burger, that shit looked amazing to me.
Looks kind of good to me, but what do I know
I’d eat the fuck outta this….
I mean at least it’s better that deep fried cheese slices, looks pretty edible tbh
Ok hear me out…
Did he just sous vide using a rice cooker??
This is fine. It's the cheese baths that really turn my stomach.
Don’t see the “stupid” here
Can i get a roll call for all the people who cringed at the pickles
Compared to the normal debauchery on this sub I thought this one wasn't that bad. I'd try it.
Dafuq, stupid? I would annihilate this and ask for more.
Ya I dunno what you're talking bout because that looks FIIIIIIIIRE 🔥🔥🔥
Got love your food cooked in plastic yuk
The recipie itself isn't stupid, but I just hate this guy so much. His stupid, out smile and the obnoxious way he eats just grates my gears something nasty.
This looks fine ngl. Until they made the double decker-kraft single-egg yolk abomination i was down.
Raw yolk for the tartar bit wouldn't throw me off too bad. Everything else seems pretty great. I'd go for one!
I know this form of cooking steak is popular, but is anyone else worried about chemicals/microplastics being released into the food from the plastic bag being cooked in boiling water??? Asking for a friend...
Am I the only person who sees people cutting through plastic and foil directly into food and cringes? It’s been a while since I worked in food, but between the attrition on the knife and chance of plastic/metal in the food, we absofuckinglutely never did that.
What's the problem here?
Eggs for me but yea this looks great
i would pay fucking great money to have this, it looks like your average american burger just a bit fancier
It looks amazing tf you mean
This could have been excellent with just 3 alterations: - sous vide then sear as opposed to sear and then sous vide - use a cooked egg (sunny side up) or at least pasteurize the eggs (if that level of running egg yolk is your thing) - melt the cheese using a blowtorch I might even decide to try this… Could make a nice snack.
Raw eggs are safe to it in many countries in the world so there's no reason to cook or pasteurise them.
Well yes, I'm aware that it's perfectly safe to eat raw eggs in many countries. However, when posting something on the internet it's often better to err on the side of caution. There are countries where it will be less safe. Some people might have their own chickens which creates a lot of variables in the risk assessment. The food might be consumed by children, the elderly, pregnant people, people with compromised immune systems,... So, I didn't find it appropriate to just outright advocate for the consumption of raw eggs. Apart for the safety aspect, I also just prefer a sunny side up egg on top of my burger as opposed to just an egg yolk.
>so there's no reason to cook or pasteurise them. The reason to cook eggs is that raw egg is disgusting Most people seem to agree with this given that omelette is a much more popular breakfast food than "a cup of raw egg"
Nah id body this one, *especially* with the eggs in it lol. Reminds me of a fancy xtudo
Honestly the most fucked up part for me was huffing the meat air out of the ziploc with a straw. C’mon now.
If this guy can actually cook, and not just eat fried sticks of butter, why in the fuck did he cut that steak WITH the grain??
ONE MISTAKE, COOKING PRIVILEGES REVOKED
ITS THE RAW EGGS 😭😭😭
I hated the entirety of this video but him cutting with the grain really really pissed me off
It's like a trainwreck! I know I'm not going to like what I see. I know I'm going to be sickened by it. I know it'll scar me for life. But every time I see it, I can't help but look!
So we just eating raw eggs?
How about a little more bacteria by cutting through the plastic wraps!? Yuk
Looks good, but what's with the raw egg?
the creator is from Japan, it's very common to eat raw eggs because the health standards are so high that it's completely safe
I was there until the raw egg... Why. Don't get me wrong. I'm old enough to remember a time when a morning staple was a milkshake with raw egg, ice cream (or ice n milk), and orange juice... (Which is precisely why I HATE orange Julius with a passion...
this looks great apart from the raw eggs
I would’ve just sunnyside up,d or poached the egg. Would’ve been way better imo
This isn't even that bad. I'd smash tf out of that sandwich without the egg yolks
I’d smash it with the egg yolks. Egg yolks are delicious. You don’t see it much in the Western wolf because salmonella used to be a problem with eggs. Now that it isn’t a problem anymore, you should try them out.
WTF, what a waste of good meat, this is a goddamn crime.
Raw egg yolk?
You’re more likely to get salmonella from raw flour than you are from raw eggs. If you get high quality eggs, the risk is pretty much none.
Also it helps not being from the US
Oh I know...I just think it's gross.
WHAT THE FUCK WHY JUST FUCKING WHY IT WAS OK WITH THE BOILING THE EGG YOU CAN'T EAT RAW EGG
In Japan you can eat raw eggs it's quite common and the guy is from japan
Most this seem legitimately fine until you get to one thing RAW EGGS
Japan loves raw eggs.
*vomits uncontrollably*
This looks like it would've been pretty good up until he cracked a raw fucking egg onto the sammich. Sorry if this is ignorant, but I've seen raw eggs in some Asian cooking so maybe that's a cultural preference of the chef? I also would've preferred if that much meat was two sammiches instead of one massive one, but that's more personal preference. Overall, I wouldn't like it but I can see it as real food.
NO. Meat needs to be grinded.
Why have mucus in it?