The Roux Scholarship 2010 part 2
Loading...
Loading...
4:53
The Roux Scholarship 2010 part 3by RouxScholarship5,606 views- 8:19
The Roux Scholarship 2010 part 1by RouxScholarship8,772 views
- 2:36
Marco Pierre White - Marco Made Easyby orionbooks9,831 views
- 5:42
Thomas Keller chats to Michel Rouxby RouxScholarship7,185 views
- 1:39
michel rouxs service s01e01 hdtv xvid ftpby thesloveneliberator1,944 views
- 8:11
Michelin Star Chefsby MichelinStarChefs167,932 views
- 5:26
Seabass with Fennel recipe - Michel Roux Jrby andiar14,734 views
- 7:37
Lafont Michel Roux Le Gavroche presentationby mrsuchef18,736 views
- 6:05
How I got my job at The French Laundryby RouxScholarship29,933 views
- 6:15
The Waterside Innby thewatersideinn16,584 views
- 4:22
The Roux Scholarship 2010 - The Finalistsby RouxScholarship741 views
- 1:02
What is The Roux Scholarship?by RouxScholarship1,723 views
- 10:29
Okinawa Fresh Sashimi Pt2by hosanichiban73,570 views
- 6:29
Restaurant Training Video: Food Service and Hospitality Trainingby TrainingRestaurant50,655 views
- 5:20
Michel Roux at Le Gavrocheby TheMichelinMen116,286 views
- 5:52
Why enter The Roux Scholarship?.movby RouxScholarship1,582 views
- 1:20
Michel Roux Jr. from Le Gavroche at Taste of Londonby tastevideos4,307 views
- 10:50
Michel Roux Sea Bassby yootubealator21,661 views
- 2:17
Michel Roux Snr on Cookingby Chandos19625,346 views
- 4:50
Michel Roux Jnr - Fresh Pasta with Seafoodby lesterfontayne4,071 views
@alexplayspiano1 this just isn't true. many tests have been done on this. instructors at the CIA firmly stated that searing does not seal in juices. this is not to say that searing does not have benefits, but "sealing in of juices" is not one of them.
njf520 5 days ago
I'm hungry....
sarcee1960 5 days ago
@ahpadt Incorrect Sir. Searing meat causes the natural sugars to rise to the surface and caramelize. This creates a crust which acts to stop the osmosis of liquids from within the meat. This is why, when pan frying duck breast, you add it into the pan cold, with plenty of salt, as to render water and excess fat from the skin. If you were to sear the duck without doing this, then there would be too much moisture and the skin wouldn't crisp. With beef fillet, you want the opposite effect.
alexplayspiano1 1 month ago
Krizziel, I agree to a certain extent about Gordon Ramsay. I included him because he is well-known and he stated that searing meat helps hold in the juices in one of his videos. Now from this video, " by searing, that's the way we get the blood ( juices?) to stay in the meat, all the flavors will be there ". If some people don't think searing helps, fine, I could care less how they cook it. That is certainly a great looking dish.
xebob 1 month ago
@xebob I personally think sous vide would overcook it,because it has to go into the oven aswell to cook the pastery,so sous vide,then searing and then into the oven will overcook it I think.I can't think of a better method of cooking this dish.
MrMGD92 1 month ago
Searing meat does not seal in any juices.
ahpadt 1 month ago
wow they make making puff pastry look so easy peasy.
krizziei 2 months ago
@xebob ..and Alain Roux...and also, pls stop putting Gordon Ramsey alongside the names of these people. He is just NOT in the same league!
krizziei 2 months ago
p3rs, if Michel Roux Jr and Michel Roux Sr and Albert Roux and Gordon Ramsay says it does, then I have to believe it does. Will it hold in ALL the juices? Of course not. Personally I would probably sous vide it and then brown it afterwards and reintroduce it to its juices. This method seems to work fine though, do you have a better method?
xebob 2 months ago
@xebob
Please tell me you don't actually believe that searing meat holds any juices in?!
p3rs0nan0ngrata 2 months ago