Відео

❤

Please Chef, reconsider your cookware. Nonstick pans are as you would describe it, " medicated" pans, consider switching to cast iron or stainless steel

Mignonette isn’t French fyi. It was created in New York City.

Made the bisque myself and it was incredible. Thank you once again

What kind of mac and cheese?

♥️♥️♥️♥️♥️

Excuse me Chef, are you a naturalised French in Canada or a Quebecoise citizen?

thank you, now i learn😀

Roasted. Good idea...never tried. Like potatoe baking ! Only more time. Will try.

you don't put citrus in gravlax!

Excellent job

thank you so much!!! took me a second to do it correctly, youuuu areee the beeest

Very nice chef instrument you are using well done cher

I have been roasting turkeys for holiday for 40+ years. Always turned out marvelously. This video - Oh my Goodness. I've never seen anything like it ( and I worked in great restaurants for many years). My mouth watered during the entire process. It looked so amazing! I found your channel while looking for the 'right' tiramisu recipe, and I will probably never leave this site again. Thank you, Chef!

This recipe is well explained 🎉 Congratulations Chef! I have to prepare it! 😋 Thank you.

How long will it keep on the counter?

Good video

Quel taillage pour le légumes ?

Thank you!

one of the best chefs of our time .👍

Im a month into culinary school and were doing this next week😅

i like ur practical look, i dont know why

Mean small and medium us right for home purpose? Can you please tell the length of small and medium chief knife please?

روعة شيف ابدعت 🌸😍

Bleach🤯. Suggest baking soda or vinegar to clean vegetables. Plus, many municipal/public water systems contain chlorine. Sooo, do we really want to use more chlorin?🤷🏾‍♀️

Just drank beet root water

Man. ! Awesome

I was with you until you covered that delicious fish with mustard. What a shame.

Potato Salad with Sour Cream and Dill 1 pound small red potatoes, cooked with skin 2 large eggs, hard-cooked and diced 1 stalk celery, finely diced 0.25 cup red onion, finely chopped 2 medium green onions, thinly sliced 1 tablespoon pickle gherkins, finely chopped 1 tablespoon capers, finely chopped 1 tablespoon parsley, finely chopped 0.25 cup mayonnaise 2 tablespoons sour cream 1.5 tablespoons red wine vinegar 1.5 tablespoons Dijon mustard 1 tablespoon fresh dill, finely chopped Salt and pepper, to taste 0.5 cup crab or lobster meat, cooked

I’m Russian, and I’ve never seen these in my life.

Like, I knew I wasn’t doing it perfectly, but I didn’t know I was doing it like an idiot.

Thank you Chef. I just needed a kick start.

Why do you peel toward you rather than away from you. Seems like a good way for this gal to accidentally peel a finger

Great instruction

How to chop garlic? Ha, thats newbie stuff. I've been cooking almost daily for about four years and I learned three things from this video. I actually went into the kitchen, chopped up a garlic clove, and ate the germ, just to see what "the big deal was" and yes, absolutely, it is so important you can taste the bitterness of the germ. I will remove the germ from garlic from now on, as you made me promise. Awesome video.

Once again I made another recipe made a reality 4 years later. Thank you for the recipe chef Eric

Can I sub water for chx stock?

What herbs

I used this video to knead my gfs tits. She liked it

LOVE your accent.

Wish I would have seen this before I boiled beets last night. They took like 2 hours to boil. Next time I’m roasting.

Awesome ❤

This is basically how I make every steak with the exception of rib eye, I just sear it until the meat is set somewhere around 95 to 110 internal temp. I didn't know I could slice it up, plate it and call it Tataki.

You are a very good chef

Thank you. This was very informative. I’m enjoying your channel.

Thank you

THE LMON MAKES IT GROSS

super bonne cette salade d'endives

Ça a l'air bon!

Depending on the source, carpaccio was invented by Giuseppe Cipriani at Harry's Bar in Venice, Italy... 1. in 1950 2. in "the 1950s" 3. in 1961 4. in 1963 William the Conqueror - Battle of Hastings → 14-OCT-1066 CE I understand. Inventing carpaccio is not a significant event in history. But, it is recent history. Harry's Bar may have had a TV. And it certainly had a radio and telephone. Culinary historians can't agree on _the year_ even? I don't need the date. Just the year. No one ever claimed that (culinary) history is an _exact_ science. smh lol