just a couple questions. why did you clarify the stock before making a demi? is that a new technique? and by what your saying I guess gravies are the same as sauces huh? another new concept. can you make other kinds of veloute' besides chicken? like maybe a fish veloute' , just wondering.....fine job, and I especially like that deep brown color you got on that meat you used in the red sauce. Lots and lots of flavor, mmmmm.....you are highly skilled, thanks for the new techniques.
very talented. thank you so much alan, you inspire me to cook the sauces. im taking Saucier, and its confusing, but u really broke the steps down for me,and motivate me to cook them, lol. thanks again!
I was kinda confused on the steps because you didn't have breaks in between saying you're really moving on to the next sauce. Otherwise, very instructional. Never knew demi glaze was so much hassle to make.
why you stick your fingerrr in the food. Wrong
candido2101 3 months ago
If you have ever watched the show "Extra Virgin", on the Cooking Channel,
you will know, that Gabriele hates to see garlic smashed and not given
the respect he is passionate about given such an important ingredient. So like
Chef Alan, here in this video...don't be mean to your wonderful garlic! Bravo!
askingsley69 4 months ago
veloute aka gravy
mickslovespuds1 1 year ago
@mickslovespuds1 Not exactly the same thing...
Gouivelious 1 year ago
@Gouivelious spare me the food snobbery. It is the same thing in the contemporary use.
mickslovespuds1 1 year ago
a wire wisk in a teflon pot.........
mickslovespuds1 1 year ago
someone take the knife away before he hurts himself.
Kharver 1 year ago
just a couple questions. why did you clarify the stock before making a demi? is that a new technique? and by what your saying I guess gravies are the same as sauces huh? another new concept. can you make other kinds of veloute' besides chicken? like maybe a fish veloute' , just wondering.....fine job, and I especially like that deep brown color you got on that meat you used in the red sauce. Lots and lots of flavor, mmmmm.....you are highly skilled, thanks for the new techniques.
SuperOlds88 1 year ago
You are such a dirty pig!
TheKaizersorkza 2 years ago
nice job, thanks!
SPIRITOF76goeson 2 years ago
great info, entertaining, real. Thank you!
woofycalling 2 years ago
all I have to say is BOOM GOES THE DYNAMITE! Great info but you MUST get an editor, PAH-LEASE!!!!
ramose801 2 years ago
AHHH! You never poke meat with a fork when cooking! You lose all the juices!
joeroxor 2 years ago
What at dirty stove, dude just clean the stove defore the video filming.
batscuba 2 years ago
yummy teflon is yummy
catucks 2 years ago 2
He uses a anodised aluminium cookware set. It is not Teflon coated, but aluminium treated with high heat to hardened the cookware.
GMonieMD 2 years ago
very talented. thank you so much alan, you inspire me to cook the sauces. im taking Saucier, and its confusing, but u really broke the steps down for me,and motivate me to cook them, lol. thanks again!
Moraleg1 3 years ago
hack
maxbrand2000 3 years ago
he's just trying to be entertaining
johnbourbon 3 years ago
did you go to cooking school?
it looks like it.
brokenbuttersauce 3 years ago
I was kinda confused on the steps because you didn't have breaks in between saying you're really moving on to the next sauce. Otherwise, very instructional. Never knew demi glaze was so much hassle to make.
a012345 3 years ago