{"id":65737,"date":"2019-07-18T15:33:38","date_gmt":"2019-07-18T13:33:38","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=65737"},"modified":"2019-07-19T15:39:35","modified_gmt":"2019-07-19T13:39:35","slug":"horecatrends-tips-for-culinary-videos-worth-watching-week-28-2019-2","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/horecatrends-tips-for-culinary-videos-worth-watching-week-28-2019-2\/","title":{"rendered":"Horecatrends | Tips for Culinary videos worth watching \u2013 week 28"},"content":{"rendered":"

YouTube has been a source of inspiration for spotting trends the past few years. Every day, thousands of movies are uploaded with new and interesting content. We too sometimes use videos as a source of inspiration to write about. With this week again a selection of 3 videos which our colleague Manual Imanse<\/a>\u00a0thinks are worth watching.<\/p>\n

This week links about why lobster is so expensive and top chefs who answer questions from the audience. I also found an interesting video with 10 completely different ways sushi can be prepared and served. About some we already wrote articles but still very interesting to watch!<\/em><\/p>\n

<\/p>\n

As a bonus I want to share with you a video that I found that may be slightly harsh for the sensitive viewers among us as it shows images of fish being killed but bear with me it\u2019s a fascinating video! It explains about the flaws in the traditional fishing industry where fish can take hours to die after being caught. During this process the fish tend to be stressed and release large quantities of hormones such as adrenaline into the blood which make the meat more bitter and chewy. If the fish are killed directly when they are caught via a pin in the brain and drained of the excess blood like in this traditional Japanese method, the fish can stay fresh for weeks instead of days when kept cool. The fish can even age just like expensive cuts of meat age which create a much more complex taste pattern. Due to the high cost involved at the moment only high end sushi restaurants all over the world use fish killed this way as the taste is considered far more superior. If your stomach is strong enough, you can watch that video here!<\/a><\/p>\n

Why lobster is so expensive<\/strong><\/h3>\n

Lobster is considered a delicacy, but why? For a long time in history lobster was food for the poorest of people and fed to prisoners as they were considered\u00a0 the \u2018cockroaches of the sea\u2019. But all of the sudden things started to turn around in Europe as seafood started to see an upraise. Nowadays prices are so high due to the high logistical precision involved and their vulnerability to deceases. They need to be alive when prepared in the kitchen and therefore they need to be kept alive during transport.<\/p>\n

Length: 7:00<\/p>\n

Channel: Business Insider<\/p>\n

Date: 06-07-2019<\/p>\n

World class chefs answer questions from the audience<\/strong><\/h3>\n

In this video chefs from Michelin restaurants, like Massimo Bottura, Garima Arora, Anne-Sophie Pic and Yannick All\u00e9no answer questions from the audience. Questions about the past, the future, what is the world\u2019s best cuisine and what they recommend young chefs who are on the verge of their career. It\u2019s interesting to see how passionate and open they tell about their experiences through the years, how they see the future, what they want to say with their dishes and how passionate they are about the things they do.<\/p>\n

Length: 12:39<\/p>\n

Channel: Fine Dining Lovers<\/p>\n

Date: 28-06-2019<\/p>\n