Chef Boy Logro tests Rhian Ramos’ spice tolerance! | Idol Sa Kusina - video Dailymotion

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With his hot and spicy Beef Salpicao Y Picante, Chef Boy Logro will see if Rhian Ramos’ spice tolerance is up to scratch!

Transcript

00:00Welcome back to Idol sa Kusina!

00:02Are you guys ready?

00:04We are ready!

00:06Okay!

00:08Let's do this, Rian!

00:10As promised, our next dish is

00:12Beef Salpicao y Picante

00:14Do you know what Picante is?

00:16No.

00:17It's a bit spicy.

00:19Ah!

00:20Rian, do you like spicy food?

00:22I love spicy food.

00:24Wow! So there's no problem.

00:26That means,

00:28Spicy and hot spicy like you!

00:30All of us!

00:32Okay!

00:34Let's start!

00:36Okay.

00:38So this is the Lomo

00:40or Beef Tenderloin

00:42It can be Wagyu, Sirloin,

00:44New York Cut, etc.

00:46Just don't use the top round.

00:48Don't use the Kasim,

00:50and don't use the

00:52Bulalo.

00:54Okay?

00:56This is our Lomo

00:58or Beef Tenderloin.

01:00Wow! It's so tender.

01:02Delicious!

01:04So let's marinate the paprika again.

01:06Of course,

01:08Picante.

01:10Then garlic.

01:12Half a garlic.

01:16Of course, salt.

01:18This is the powder.

01:20Seasoning.

01:22Then,

01:24lemon juice.

01:28Then, this one is

01:30liquid soy sauce.

01:36And then,

01:38red wine.

01:42Okay.

01:44If the wine is already cooked,

01:46does it still make you drunk?

01:48No.

01:50Because it's already

01:52fermented.

01:56So that's it.

01:58Let's marinate it for a few minutes.

02:04While it's marinating,

02:06you can eat this as an appetizer

02:08with rice or entremetes

02:10in Spanish.

02:12Entremetes means

02:14the first meal you give to your client.

02:16Appetizer.

02:18Like French hors d'oeuvres.

02:20Right?

02:22Not body odor.

02:24Hors d'oeuvres.

02:26Or appetizers.

02:28But in Spanish, we call it entremetes.

02:30Okay.

02:32Let's put it here.

02:34Rian, are you ready? Yes.

02:36This is olive oil. We have to fry this one until crispy.

02:40Alright. Okay.

02:42We need to use olive oil

02:44because if it's not salty,

02:46the taste of our salpicado

02:48will be lost.

02:50That's why we need to use olive oil.

02:52You can save money,

02:54but it's better to have quality.

02:56Can you mix it?

02:58I'm afraid of frying.

03:00Are you afraid?

03:02I'm not afraid.

03:04I'll just massage it.

03:06Wow! Thank you.

03:08Muchas gracias, senorita.

03:10At least I feel like I'm helping.

03:12I can feel it.

03:14I can feel it.

03:16She is my daughter.

03:20It's almost cooked.

03:22This one is vinegar.

03:24Why is salpicado delicious?

03:26Because of the garlic,

03:28then red wine,

03:30vinegarette wine.

03:32Wine vinegar.

03:34Right?

03:36Wine vinegar.

03:38It's almost cooked.

03:40Let's add

03:42wine vinegar.

03:44Be careful.

03:48I'm so far away.

03:54Let's add salpicado.

03:56Again, olive oil.

04:00Don't be afraid of olive oil

04:02because it's expensive.

04:06Might as well.

04:08Can I have that onion?

04:10Yes, thank you.

04:12So, brunoise.

04:14I won't look.

04:16Don't look so you won't cry.

04:22Celery?

04:24Just half.

04:26Just one.

04:28Let's peel it.

04:32If you want, you don't have to peel it.

04:34But when you eat it,

04:36it's like...

04:38It's stringy.

04:42Just slice it.

04:48Alright.

04:50Then, garlic.

04:52Chili.

04:54Yes.

05:00Okay, Rian.

05:02Are you ready?

05:04Yes.

05:06Let's wait.

05:08The chili is delicious.

05:16So, it's done.

05:18Let's add brandy.

05:20You know,

05:22Spaniards love brandy.

05:24Domeco.

05:26Yeah!

05:28Woo!

05:30Yeah!

05:32Oh, it's burnt.

05:34It's burnt.

05:38The chef is scared.

05:40Is it hard?

05:42It's called flambé.

05:44Flambé, yes. It's not hard.

05:46Do you know why eating with brandy is delicious?

05:48It's like

05:50an extender.

05:52It's delicious, fragrant,

05:54and it's not dry.

05:56Okay?

05:58But it doesn't have eyebrows.

06:02So, it's done.

06:04Let's add the beef.

06:08Okay.

06:10You and me.

06:12You and me.

06:14Yes!

06:16Yay!

06:20Can you smell it?

06:22Yes. It smells good.

06:24So,

06:28So,

06:32Oh!

06:34Yay!

06:36It's surprising.

06:38So,

06:40let's dry it until it's oily.

06:42Then, afterwards, I'll make a garnish.

06:46While it's there, I'll make a garnish.

06:48Okay.

06:50Do you think I can do flambé, Chef?

06:52Of course.

06:54Isn't it dangerous?

06:56It's not dangerous.

06:58If you say,

07:02At least I did flambé.

07:04It's social.

07:06Your eyebrows are burnt.

07:08So, this is called a piping bag

07:10with a star nozzle.

07:14Let's make it beautiful.

07:16So, I preheated the salamander.

07:20Infrared.

07:22Infrared means

07:24it's placed on top

07:26so it's easy to heat.

07:28Even if you put the meat, it won't dry.

07:30It's crispy

07:32but juicy inside.

07:34Mmm.

07:36Okay?

07:38I have an infrared grill on the roof.

07:40Do you have an infrared grill?

07:42You can grill the beef.

07:46I'll cook the cubes

07:48one by one.

07:50Wow!

07:52Okay.

07:54So, when you're at home,

07:56you can use

07:58a plastic

08:00sandwich bag.

08:10Let's put it

08:12in the infrared.

08:14For it to be brown.

08:16Few minutes.

08:18So,

08:20almost done.

08:22After this, we'll put

08:24our salpicao.

08:26It needs to be brown a bit

08:28for it to look good.

08:30Something flaky.

08:32Is it good? Yes.

08:34While it's cooking, let's cut

08:36the parsley.

08:42Bang! Bang! Bang!

08:46Are you surprised?

08:48Okay, let's put

08:50our potato

08:52in the salamander.

08:54It's already brown.

08:56So, it's better.

08:58But don't touch it because if you touch it,

09:00I might get infrared.

09:02You'll get infrared.

09:04So, here it is.

09:06The color is beautiful.

09:08So, you can see

09:10our sauce.

09:12Then, garlic on the top. Wow!

09:14Are you hungry, Rion?

09:16Yes. Crostini or Milba Toast?

09:18The good thing about this is

09:20you can wrap it and eat it.

09:22Okay, so. Bang! Bang! Bang!

09:24You have your

09:26salpicao.

09:28It's spicy.

09:30Are you hungry?

09:32Yes, we are.

09:38I'll leave you here.

09:40Don't go anywhere.

09:48Are you hungry?

09:50Yes, we are.

09:54Here at Idol sa Kasina,

09:56there's no need to be full.

09:58Let's eat!

10:00Let's eat!

10:04Rion,

10:06let's eat.

10:16Rion, how did you find our salpicao?

10:18It's so delicious, Chef.

10:20I can really taste

10:22the quality of the ingredients.

10:24Wow! Thank you, Rion.

Chef Boy Logro tests Rhian Ramos’ spice tolerance! | Idol Sa Kusina

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