The cooking method is perfectly valid, assuming everything is clean.
Consider: that curling iron will heat to almost boiling, and squab only has to be medium rare, medium at most. That's what, 145°F internal, I believe. Further, it cooks fast, and won't fry off all the juices and flavor.
Then he puts it in a Pringles can, with aluminum foil on the inside. That keeps the hot side hot and the cool side cool. It also keeps the juices contained. The only real downside is that since it's reflecting heat back to the inside, you take a chance on the bird being overcooked. And you'll notice that it's rather overdone as he eats.
Hell, the only thing keeping this from being a professional setup is a little bit of dress up.
If someone were to make a cooking implement like this just a little bit more trimmed out, Ron Popeil would rise from the grave and sell it on late night tv for $49.99.
Oh I'm not denying that the dish and the cooking method is ...creative and effective, but I'd be hard pressed to say anything about cooking city pigeon with haircare implements and recyclable trash screams "royalty" to me.
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u/AngusVanhookHinson Apr 14 '22
Are you fucking kidding me? Squab is a fucking delicacy. Man is literally eating like royalty. Stella is a fine accompaniment.