The Mind of a Chef Season 3 Episode 3 Argentina

The Mind of a Chef season 3 episode 3, Argentina, takes viewers on a culinary journey through Argentina with chef Francis Mallmann. Mallmann is known for his use of fire as a cooking tool, so it comes as no surprise that the episode is filled with grilling, roasting, and smoking.

The episode begins at Mallmann's restaurant, Patagonia Sur, in Buenos Aires. Mallmann explains that he wants people to experience true Argentine cuisine, which is why he only uses locally-sourced ingredients. He takes viewers on a tour of the markets where he gets his meat, cheese, and produce. Mallmann stresses the importance of using the best ingredients possible when cooking.

The first dish Mallmann makes is a classic Argentine empanada. He starts by making the dough from scratch, and then prepares a filling of beef, onions, and spices. It's a simple dish, but Mallmann's attention to detail makes it shine. He explains that empanadas are a popular street food in Argentina and can be found everywhere.

Next, Mallmann takes viewers to the countryside for an Asado, or Argentine barbecue. Asados are a big part of Argentine culture and Mallmann is an expert at them. He sets up a traditional grill and lets the coals burn down until they are the perfect temperature. He then prepares various cuts of meat, including ribeye, beef ribs, and sausages. Mallmann explains that the key to a good Asado is cooking the meat slowly over low heat, so that it's tender and flavorful.

After the Asado, Mallmann heads to the mountains to show viewers how he makes Matambre. Matambre is a popular dish in Argentina that translates to "hunger killer." It's made by stuffing a piece of flank steak with vegetables and spices, rolling it up, and cooking it over a fire. Mallmann's version is stuffed with eggplant, bell pepper, onion, and parsley. He then wraps the steak in a cloth and covers it with hot coals. The end result is a juicy, flavorful dish that's perfect for sharing with friends and family.

The episode ends with Mallmann preparing a dessert called Panqueques con Dulce de Leche. It's a simple dish of crepes filled with caramelized milk, but Mallmann puts his own spin on it by grilling the crepes over an open flame. The result is a slightly charred and smoky flavor that compliments the sweetness of the caramel.

Overall, The Mind of a Chef season 3 episode 3 is a love letter to Argentine cuisine. Mallmann's passion for using fire in his cooking is infectious, and viewers will appreciate his dedication to using the best ingredients possible. Whether you're a fan of meat or not, this episode is sure to make your mouth water.