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== Food == |
== Food == |
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Donna describes a dish she was served while vacationing in Italy with Carmy’s dad. Carmy identifies the sauce as tonnato. ”Tonnato” “refers culinarily to dishes that are somehow prepared with or accompanied by tuna. The most well-known preparation is {{Lang|it|[[vitello tonnato]]}}, which consists of cold, sliced, roasted veal accompanied with a sauce of puréed tuna, anchovy filets, capers, lemon juice and olive oil.”{{Sfnp|Herbst|Herbst|2013|p=779}} |
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Carmy makes a whole roast chicken for Donna, the way he was trained by [[Thomas Keller]] at [[the French Laundry]] in [[Yountville, California]]. In the ”Bouchon” cookbook, Keller recommends brining the chicken for restaurant prep but not for home cooks. Key steps are patting the chicken completely dry, trussing the chicken with kitchen twine. The trussing stage is where the [[Pygostyle|pope’s nose]] comes in.<ref>{{Cite AV media |url=https://www.youtube.com/clip/UgkxAFIUv_TzTiz0EaKM_yIDv6fr_TYcUkc9 |title=✂️ Truss |language=en |access-date=2025-10-01 |via=www.youtube.com}}</ref><ref>{{Cite AV media |url=https://www.youtube.com/watch?v=VxlcSzMOG9o |title=Jacques Pépin Techniques: How To Truss a Chicken for Roasting |date=2015-08-19 |last=KQED Food |access-date=2025-10-01 |via=YouTube}}</ref> Season generously with salt and black pepper, face the breast up and the legs to the back of the oven, and finish by adding fresh thyme leaves to the pan, “and baste the birds several times with the juices and thyme leaves.”{{Sfnp|Keller|Cerciello|Heller|Ruhlman|2004|pp=354–356}} Roast for 10 minutes per {{Convert|1|lb}} at {{Convert|475|F}}.{{Sfnp|Keller|Cerciello|Heller|Ruhlman|2004|pp=354–356}}<ref>{{Cite web |last=MacDonald |first=Katie |date=2019-09-08 |title=The Best Way to Roast a Whole Chicken, According to 5 Chefs |url=https://food52.com/story/23678-how-long-to-roast-chicken-recipes-oven-absolute-best |access-date=2025-10-01 |website=Food52 |language=en}}</ref> |
Carmy makes a whole roast chicken for Donna, the way he was trained by [[Thomas Keller]] at [[the French Laundry]] in [[Yountville, California]]. In the ”Bouchon” cookbook, Keller recommends brining the chicken for restaurant prep but not for home cooks. Key steps are patting the chicken completely dry, trussing the chicken with kitchen twine. The trussing stage is where the [[Pygostyle|pope’s nose]] comes in.<ref>{{Cite AV media |url=https://www.youtube.com/clip/UgkxAFIUv_TzTiz0EaKM_yIDv6fr_TYcUkc9 |title=✂️ Truss |language=en |access-date=2025-10-01 |via=www.youtube.com}}</ref><ref>{{Cite AV media |url=https://www.youtube.com/watch?v=VxlcSzMOG9o |title=Jacques Pépin Techniques: How To Truss a Chicken for Roasting |date=2015-08-19 |last=KQED Food |access-date=2025-10-01 |via=YouTube}}</ref> Season generously with salt and black pepper, face the breast up and the legs to the back of the oven, and finish by adding fresh thyme leaves to the pan, “and baste the birds several times with the juices and thyme leaves.”{{Sfnp|Keller|Cerciello|Heller|Ruhlman|2004|pp=354–356}} Roast for 10 minutes per {{Convert|1|lb}} at {{Convert|475|F}}.{{Sfnp|Keller|Cerciello|Heller|Ruhlman|2004|pp=354–356}}<ref>{{Cite web |last=MacDonald |first=Katie |date=2019-09-08 |title=The Best Way to Roast a Whole Chicken, According to 5 Chefs |url=https://food52.com/story/23678-how-long-to-roast-chicken-recipes-oven-absolute-best |access-date=2025-10-01 |website=Food52 |language=en}}</ref> |
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Donna tells Carmy he needs to wash the chicken first; he replies that washing chicken just splashes [[salmonella]] all over the kitchen sink. According to the USDA is “The best practice is not to wash poultry…Washing, rinsing, or brining meat and poultry in salt water, vinegar or lemon juice does not destroy bacteria.” Poultry needs to be cooked to an internal temperature of {{Convert|165|F}} to “destroy illness-causing bacteria.”<ref>https://www.usda.gov/about-usda/news/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice</ref> |
Donna tells Carmy he needs to wash the chicken first; he replies that washing chicken just splashes [[salmonella]] all over the kitchen sink. According to the USDA is “The best practice is not to wash poultry…Washing, rinsing, or brining meat and poultry in salt water, vinegar or lemon juice does not destroy bacteria.” Poultry needs to be cooked to an internal temperature of {{Convert|165|F}} to “destroy illness-causing bacteria.”<ref>https://www.usda.gov/about-usda/news/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice</ref> |
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Tonnato |
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==Production== |
==Production== |
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Revision as of 04:04, 1 October 2025
TV episode (2025)
“Tonnato” is the ninth episode of the fourth season of the American comedy-drama television series The Bear. It is the 37th overall episode of the series and was written by Joanna Calo & Christopher Storer and directed by Christopher Storer. It was released on Hulu on June 25, 2025, along with the rest of the season.
The series follows Carmen “Carmy” Berzatto (Jeremy Allen White), an award-winning New York City chef de cuisine, who returns to his hometown of Chicago to run his late brother Michael’s failing Italian beef sandwich shop. With the financial backing of his uncle Jimmy (Oliver Platt) and help from his cousin Richie (Ebon Moss-Bachrach), sister Sugar (Abby Elliott), and chef Sydney (Ayo Edebiri), Carmy attempts to remodel the dingy Beef into warm and hospitable fine-dining destination called the Bear.
Plot
Carmy drops the photo book off at Donna’s (Jamie Lee Curtis), and spends time with her at her insistence. Donna tearfully apologizes for the way she treated her family, and tells Carmy she has been sober for nearly a year and wants to be a part of his life again. Carmy makes her the roast chicken he learned at the French Laundry. Ebraheim (Edwin Lee Gibson) tentatively agrees to partner with Albert (Rob Reiner) in expanding the Beef-window business. Albert meets Computer (Brian Koppelman), who agrees that expansion is a good idea. Luca (Will Poulter) casually asks Tina (Liza Colón-Zayas) to make a “test” version of the pasta dish, which she unwittingly completes in just under three minutes. After receiving a call from Food & Wine, Natalie announces that the magazine has named Marcus in their class of Best New Chefs. Pete (Chris Witaske) calls Sydney to tell her that Carmy has written himself out of the updated partnership agreement, leaving the restaurant’s ownership to her, Natalie, and Jimmy.
Food
Donna describes a dish she was served while vacationing in Italy with Carmy’s dad. Carmy identifies the sauce as tonnato. Tonnato “refers culinarily to dishes that are somehow prepared with or accompanied by tuna. The most well-known preparation is vitello tonnato, which consists of cold, sliced, roasted veal accompanied with a sauce of puréed tuna, anchovy filets, capers, lemon juice and olive oil.”
Carmy makes a whole roast chicken for Donna, the way he was trained by Thomas Keller at the French Laundry in Yountville, California. In the Bouchon cookbook, Keller recommends brining the chicken for restaurant prep but not for home cooks. Key steps are patting the chicken completely dry, trussing the chicken with kitchen twine. The trussing stage is where the pope’s nose comes in.[2][3] Season generously with salt and black pepper, face the breast up and the legs to the back of the oven, and finish by adding fresh thyme leaves to the pan, “and baste the birds several times with the juices and thyme leaves.” Roast for 10 minutes per 1 pound (0.45 kg) at 475 °F (246 °C).[5]
Donna tells Carmy he needs to wash the chicken first; he replies that washing chicken just splashes salmonella all over the kitchen sink. According to the USDA is “The best practice is not to wash poultry…Washing, rinsing, or brining meat and poultry in salt water, vinegar or lemon juice does not destroy bacteria.” Poultry needs to be cooked to an internal temperature of 165 °F (74 °C) to “destroy illness-causing bacteria.”[6]
Production
Music
The songs used in this episode are “Save It For Later” by Eddie Vedder, “The Show Goes On” by Bruce Hornsby & The Range, and “New Noise” by Refused.[7]
Critical reviews
References
- ^ ✂️ Truss. Retrieved October 1, 2025 – via www.youtube.com.
- ^ KQED Food (August 19, 2015). Jacques Pépin Techniques: How To Truss a Chicken for Roasting. Retrieved October 1, 2025 – via YouTube.
- ^ MacDonald, Katie (September 8, 2019). “The Best Way to Roast a Whole Chicken, According to 5 Chefs”. Food52. Retrieved October 1, 2025.
- ^ https://www.usda.gov/about-usda/news/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice
- ^ Gomez, Dessi (July 2, 2025). “‘The Bear’ Season 4 Soundtrack: From The Ronettes To Oasis”. Deadline. Retrieved September 23, 2025.
