🦐 200 КГ КРЕВЕТОК! Готовим 1000 бесплатных порций в Магадане

Support the channel 👉 https://boosty.to/chefemel/donate 👉 https://dzen.ru/gadget_chef?donate=true ❗️Become a sponsor on YouTube❗️    / @chefemel   In this episode, I traveled to the very edge of the world – to Magadan! This harsh, yet incredibly beautiful city on the shores of the Sea of ​​Okhotsk greeted us with its unique atmosphere and generous gifts of nature. Together with chef Vitaly Volkov and students from the local college, we set ourselves an ambitious goal: to prepare over 1,000 portions of this exquisite dish right in the open air and feed the city's residents. The centerpiece of our culinary feast was an unusual pink pearl barley simmered in a rich shrimp broth with beetroot juice, and the famous Magadan shrimp in a signature marinade with ginger, garlic, and chili. Accompanying the dish was a fragrant northern herbal tea with honeysuckle and chokeberry. Watch this video to learn how to process 200 kg of shrimp in 2 days, why you should freeze onions for a cauldron, and why even simple pearl barley can become a restaurant masterpiece. Timestamps: 00:00 Greetings from Magadan: A City on the Edge of the Earth 01:52 Meet Chef Vitaly Volkov and His Team 02:55 Festive Menu: Magadan Shrimp and Pink Pearl Barley 04:12 How to Peel 200 kg of Shrimp and Not Give Up 04:36 The Secret of Color: Preparing Beetroot Juice for Grains 05:10 Making Bisque Sauce: A Concentrated Northern Flavor 07:09 Cultural Break: Magadan Museum of Natural History 07:48 Day Two: Preparing Continues 08:39 The Subtleties of Preparing Pearl Barley for Large Volumes 09:15 Adapting the Technology: Why Flash Freeze Onions? 10:57 Smoky Cauliflower: Using a Torch 11:40 Finishing Touches on Bisque Sauce with Tuna Flakes 12:30 Recipe for the Perfect Northern Tea with Honeysuckle and Herbs 3:00 PM Event Day: Firing Up the Cauldrons 3:43 PM Roasting Vegetables and the Secret to Delicious Porridge 4:55 PM Signature Marinade for Magadan Shrimp 7:24 PM Adding Pearl Barley and Cooking in Shrimp Broth 9:48 PM The Magic of Color: Turning Pearl Barley Pink 10:12 PM Serving and Perfect Presentation 10:45 PM Magadan, Time for Lunch! Celebration Opening 25:20 PM Resident Reviews and True Emotions 27:06 PM Experiment Results: The Celebration Was a Success! #Chef #VasilyEmelyanenko #IwillCookYourMood My social media 👉 https://taplink.cc/vasiliyemelyanenko My online store: http://gadgetchef.ru Donations 👉 https://www.donationalerts.com/r/chef... Subscribe to my Telegram https://t.me/chefvasiliy You can become my Sponsor 👉    / @chefemel   Read the written recipes here 👉 https://zen.yandex.ru/gadget_chef?cli... Hello everyone!!! My name is Vasily and I'm a chef. There should be appropriate food everywhere: restaurant-quality food in a restaurant, home-cooked food at home, and interesting food in master classes. I enjoy thinking about food itself, about the desired flavors at any given time—summer, winter, fall—everything has its own character and flavor. But keep in mind that you shouldn't simplify an existing dish; you can't neglect the attention to detail. At the same time, food should be varied and delicious. These are the principles I follow when creating every dish, but I tailor them to my own tastes, and you can simply modify them to suit your own preferences. I'm happy to serve you. Vasily Yemelyanenko Follow my recipes on social media: Zen https://dzen.ru/gadget_chef VKontakte: https://vk.com/chefvasiliyemelyanenko Odnoklassniki: https://ok.ru/chefemelyanenko Rutube: https://rutube.ru/video/person/1269596 Instagram: @vasilytv "Chef Vasily Yemelyanenko"