4 minor mistakes. Once you scrape the vanilla the seeds go into the yolks and the empty pods into the milk. Never pour sugar directly on the yolks without breaking them first. This is a cream and the red spots generated by ovalbumin + sugar become visible at the end. Use a whisk while melting the sugar and a spatula when you bring it on the heat. Temperature of Creme Anglaise must be in between 180 to 185 F. (@ 170 it has eggy aftertaste, over 185 it becomes an omelette)
I don't know if it was the music or the way you talked through it, but your passion for cooking was evident. It helped me out a lot, my creme anglaise was perfect, so thank you.
1. You don't bring the milk mixture to a boil...only the scalding point and that it 180-185 F degrees.
2. Bring the egg & milk mixture to 175, not just 170 F degrees...and until it coats the back of a wooden spoon (nappe)....not just til it "thickens"....that is too vague for a novice to understand.
I went to culinary school, I do not need a lesson from you. I followed this guy's recipe exactly and my creme anglaise was perfect.
Him saying "until it thickens" works just fine. You don't need to get all technical on someone else's video. He did just fine. If you want to get specific, make you own.
This gentleman did ok. Of course he knows what he is doing.
All I wanted to point out was some specifics, so that young students can decipher between the technical parts of cooking and how to do it on your own in the kitchen. This guy was great. But as a teacher, it is important to note that there are students that want to know specifics, that's all.
And btw, a lot of the Chef Instructors at the American LCB schools had maybe one job as a chef, got offered a job to teach, and took it. Just because you happen to have a job teaching, doesn't mean a thing. You want to impress me? What big-name restaurants or hotels have you worked at?
I don't feel that I need to impress anyone. But if you must know, my career has been varied, working at the Four Seasons and at Mortons Steak house.
That said, I don't feel that working in the hotels and restaurants makes a better cook. Just makes an experienced cook. The average person can go to culinary school and be better than most experienced cooks.
As a teacher now, all I was saying is that the information be conveyed correctly to prospective students that are just starting out.
@SerbianEagleCCCC well he's a teacher an to be a taecher in a school you have ta at least worked in an deacent restaurant. and pleas read the commet completely before you blindely comment on othes comment.
Very nice. how would you reheat it to serve?
thasnap 3 months ago
I saw no mistakes buddy. The temperation was perfect. The slow addition of the scolded cream into the yolks is what ensures the right consistency.
Rudeboy1703 1 year ago
4 minor mistakes. Once you scrape the vanilla the seeds go into the yolks and the empty pods into the milk. Never pour sugar directly on the yolks without breaking them first. This is a cream and the red spots generated by ovalbumin + sugar become visible at the end. Use a whisk while melting the sugar and a spatula when you bring it on the heat. Temperature of Creme Anglaise must be in between 180 to 185 F. (@ 170 it has eggy aftertaste, over 185 it becomes an omelette)
iononcentro 1 year ago
I don't know if it was the music or the way you talked through it, but your passion for cooking was evident. It helped me out a lot, my creme anglaise was perfect, so thank you.
Do you happen to teach at any of the schools?
TheNikkiNitrogen 2 years ago
This is great video. I will try this recipe soon for the first time. I hope mine doesn't curdle or split.
I don't have a thermometer so I'm going to have to judge myself using the nappe technique. Wish me luck.
But I feel that watching the video has reassured me and I feel that I can make a delicious creme anglaise.
highEQlevel 2 years ago
lovely
duvy1234 2 years ago
whats up wit the music?
kiwiflyer316 3 years ago
the music is for relaxtion you moron
ossiechamorro 2 years ago
1. You don't bring the milk mixture to a boil...only the scalding point and that it 180-185 F degrees.
2. Bring the egg & milk mixture to 175, not just 170 F degrees...and until it coats the back of a wooden spoon (nappe)....not just til it "thickens"....that is too vague for a novice to understand.
A1Beef 3 years ago
not to date myself, but you're a fun-sucker.
TheNikkiNitrogen 2 years ago
a fun sucker? meaning i am sucking the fun out of this person's video?
i am a culinary arts teacher....it is important to me for people to get it right. It is supposed to be done properly.
Do you need a lesson?
A1Beef 2 years ago
Yeah, that's exactly what it means.
I went to culinary school, I do not need a lesson from you. I followed this guy's recipe exactly and my creme anglaise was perfect.
Him saying "until it thickens" works just fine. You don't need to get all technical on someone else's video. He did just fine. If you want to get specific, make you own.
TheNikkiNitrogen 2 years ago
This gentleman did ok. Of course he knows what he is doing.
All I wanted to point out was some specifics, so that young students can decipher between the technical parts of cooking and how to do it on your own in the kitchen. This guy was great. But as a teacher, it is important to note that there are students that want to know specifics, that's all.
A1Beef 2 years ago
And btw, a lot of the Chef Instructors at the American LCB schools had maybe one job as a chef, got offered a job to teach, and took it. Just because you happen to have a job teaching, doesn't mean a thing. You want to impress me? What big-name restaurants or hotels have you worked at?
TheNikkiNitrogen 2 years ago
I don't feel that I need to impress anyone. But if you must know, my career has been varied, working at the Four Seasons and at Mortons Steak house.
That said, I don't feel that working in the hotels and restaurants makes a better cook. Just makes an experienced cook. The average person can go to culinary school and be better than most experienced cooks.
As a teacher now, all I was saying is that the information be conveyed correctly to prospective students that are just starting out.
A1Beef 2 years ago
@A1Beef You talk some major shit, I bet your nothing but a cowboy who is stuck on fryer or brat pan in some shithouse hole in the wall
Shut the fuck up and make your own video,,,,,prick
SerbianEagleCCCC 1 year ago
@SerbianEagleCCCC well he's a teacher an to be a taecher in a school you have ta at least worked in an deacent restaurant. and pleas read the commet completely before you blindely comment on othes comment.
mamamia322 1 year ago