Cooking the five mother sauces - Part 2 of 2
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9:48
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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
@Gouivelious spare me the food snobbery. It is the same thing in the contemporary use.
mickslovespuds1 1 year ago
@mickslovespuds1 Not exactly the same thing...
Gouivelious 1 year ago
veloute aka gravy
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
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
You are such a dirty pig!
TheKaizersorkza 2 years ago