The bit about quartering the mushrooms is very important. My chef colleagues keep slicing their mushrooms, but I like to have that slight little rubbery bite of a chunk of mushroom. IMO, when you're making an entree like this, the more there is to sink your teeth into, the better.
Pro tip: When dredging any meat in flour, completely cover the meat and give it at least 10 minutes to let the flour stick. Gives much better color when cooking and some texture too.
i really loved your show on youtube ... but then i didn't get a notification of ur videos ... and now you're back ... bonne continuation chef jean pierre et merci pour les videos :)
Chef Jean Pierre if somebody doesn't like to use wine what would be the substitute for wine? Thanks
Safet 1 month ago
The bit about quartering the mushrooms is very important. My chef colleagues keep slicing their mushrooms, but I like to have that slight little rubbery bite of a chunk of mushroom. IMO, when you're making an entree like this, the more there is to sink your teeth into, the better.
Pro tip: When dredging any meat in flour, completely cover the meat and give it at least 10 minutes to let the flour stick. Gives much better color when cooking and some texture too.
Verinvord 1 month ago
i really loved your show on youtube ... but then i didn't get a notification of ur videos ... and now you're back ... bonne continuation chef jean pierre et merci pour les videos :)
corbox 1 month ago in playlist More videos from ChefJeanPierre