- Видео 8
- Просмотров 28 975
Alpine Bistronomy by Tom Gavlas
Австрия
Добавлен 19 апр 2021
red wine sauce / Demi-Glace - from chicken leftovers
Simplified fine dining recipe for home cooking like pro chef. I used all what's left after deboning whole BIO chicken.The video How to debone whole chicken is here ruclips.net/video/9cETtv6vSeU/видео.html The most important ingredient for good sauce is the TIME and passion. You get the taste of roasting, sweet and sour palette from red wine, uplifting taste of vegetables , all of this boosted by reducing and rounded with butter. This sauce is absolute hero for so many dishes. In this video you will learn the most important steps how to make red wine sauce using leftovers from deboning the chicken.
Просмотров: 2 017
Видео
how to debone chicken
Просмотров 1753 года назад
One of the most basic cooking technique. Even amateur cook can make this done under 2 minutes. Use these leftovers to make a basic chicken stock or sauce. This is like chefs from fine dining restaurants cooks. This is second video from 4 about creating fine dining dish: chicken Brest with celeriac puree and red wine jus. Here is the link from previous video ruclips.net/video/31EsehR_FMA/видео.h...
celeriac purée - fine dining recipe (roasted in oven)
Просмотров 24 тыс.3 года назад
Roasted celeriac purée is much more tasty than simple cooked celeriac purée. Master yours cooking skills and cook like a pro. Learn how to make perfect purée like in Michelin star restaurant. It is so easy and intuitive even without xanthan or any emulsifier. In this video is explained all important steps to perfect purée. Turn simple ingredient like celery root into something outstanding. This...
green pea soup - fine dining plating with wild flowers and poached egg
Просмотров 3933 года назад
Great warming soup recipe with poached biological egg, potatoes, croutons, and wild flowers (wild garlic, yellow archangel and goutweed). Level up your creamy soup with more components. Every component bring extra dimension on your pallet crunch from croutons, bite from potatoes, freshness from fresh flowers or herbs... From one liter of this soup you can make 5 proper meals. If you have any qu...
Japanese knotweed and spruce tip gelly recipe - forest marmelade
Просмотров 3673 года назад
Foraging my ingredients. No need for lemon in this recipe. Sustainability in cooking is about using local ingredients from around you.
green herb oil
Просмотров 5293 года назад
This time I am using goutweed and ramson (wild garlic) just because right now they are fully in season and I love to cook with wild herbs, but this recipe works great with any kind of green herb. For extremely vibrant green colour is great to use spinach! If you want to store this oil for longer time, then is important to separate it from juices which sink on the bottom and keep it in fridge. H...
green ravioli with sheep cheese and spring herbs recipe
Просмотров 7423 года назад
Lets take a challenge and cook just from local ingredients. I have managed to get all my ingredients within 30 km! The most important ingredients are love and passion!!! Use different alternative local flours to cook more Sustainably and nature friendly. Forage wild herbs. Goutweed is delicious and incredibly healthy but forgotten vegetable. YOU CAN COOK BETTER FOOD FROM LOCAL MARKET ! Believin...
Wild Garlic pesto recipe - Ramson pesto
Просмотров 5913 года назад
It is too boring just buy Parmesan Cheese, Pine nuts and Basil in supermarket. Find your own local ingredients!!! Steal walnuts from neighbor garden or squirrel nest. Get lost by foraging ramson in forest. And in the end share the story with all who try your delicious, healthy and authentic pesto!!!
Very well done and helpful video :)
I've made this many times but not used corn or potatoe starch to thicken, it usually has the consistency of treacle anyway.
Amazing recipe with lifehacks! Thank you, chef!
Glad you like them!
Many thanks.....
Most welcome!
Yeagh! Amazing.....now!...what goes with it? My chef.
Hi Charles. It goes great with fish or wild.
Thanks..I bought a celeriac and my friend said it was her least favourite vegetable, The challenge is on!
Wonderful!
Beautifully filmed
thank you
I had a bit of a problem, there was a lot of fiber left over in the sieve. Is my blender just too weak?
the Celeriac might be dry or not cooked enough...
Thanks ill try cooking it for way longer, I cooked it till I was able to slice through it with the side of the fork and I ended up adding liquid and it still didnt help. I really think my immersion blender was too weak.@@alpinebistronomybytomgavla2307
@@flopilop4596 one of the important aspect is the moisture in the oven. When I made this video at home, my celeriac was completely soft and and when I had opened the oven, there was a lot of steam. Once I had problem at work same as you in bigger oven... the brown colour of my celeriac chunks was correct but it did not cooked threw and I ended up with fibres in my puree.
Ok amazing it still tasted great but the texture was off :D@@alpinebistronomybytomgavla2307
Thank you! I’m gonna try this for my next dinner with my wife!
hello :) do you have a fixed recipe for this?
no I do not have and I have to say it is always different...
man please continue....
Great presentation sir👌🏻
Great videos, when are you going to do some more? Loved your Celeriac puree. C'mon lets do some more please.
So, how did this masterpiece only get 340 views? Very great video editing and shooting skills! 😁
double cream and flour is what my mum used to do and i didn't like it. honestly you started nicely with the foraged goodies but them frozen peas, double cram and flour and then croutons with potato??? from superhealthy to ... i guess fine dining...whatever that means. i am not intending to be negative, it is just my take on your work. at the end everyone's taste is different but also everyone's state of well being.
Hello, Please can you tell me what “baking oil” is. Can I use olive oil. Thanks
hallo, baking oil is oil which can resist higher temperatures around 175°C. And mostly they have neutral taste. Extra virgin olive oil is not an good option.
I'm thinking of doing this with scallops at Xmas.
Your videos are beyond RUclips, they are for a television series. The production may have overwhelmed you but I would encourage you to do more simple productions and put up some more recipes. It is clear that your skillset could generate 100's of recipes. Hope to see more of you in the future. I love cooking that develops flavours like you do
Wow! thank you soooo much. Yes I definitely flew away on cinematic video making which took too much time to make . I started this channel in lockdown and basically now I run out of the time... I wish to produce again but now I am souschef and father of two kids✌🏻. thank you for your compliment 🙏
the video quality is just great
amazing work! wow
This looks amazing
Why not blanch them first ? I think it makes it even more bright and fresh
i just discovered your channel and i gotta say i love it. apart from the cooking, the videos are beautiful. do u have an instagram account i can follow as well?
Thank you! At the moment I have no Instagram. Life is too short to keep scrolling.
@@alpinebistronomybytomgavla2307 i love that!! thank u for your answer, keep up the work <3
Awesome recipe and video production! Please keep it coming! This channel has a lot of potential
Salt and pepper to taste in the end?
always season already in the beginning. In the end too but just for last touch
Your Videos are underappreciated... One can really tell how much effort goes into editing these beautiful shots!
thank you Patrick
Bautiful Video, Tom. I'm trying this tonight :)
Hey, don’t stop making videos! Keep going
This videos are very cool i was looking for celery puree recipe and i find u, a looked at your channel under the video and i saw 115 but i thought it was 115k because really your videos are at that level that u can have 115k soo keep it up <3
Awesome! Thank you!
Hello chef. I'am a cook from Indonesian, i'am a beginner, but i love the western food, i like to learn more. 🙏
Hope you enjoy
I love Asian food✌🏻😂😂😂
Thanks for your recipe, waiting for your next recipe .
Most welcome 😊
you soo good
Thanks Chef!!
My pleasure!!
I liked videography a lot. I hope you start to upload videos more often.
I used to make celeriac puree in a japanese restaurant. Chef used to get me because of the burnt taste of the purée because of the roasting. So i was looking for getting rid of that burnt taste.
Great
I used to have trouble making this at one of my old jobs. When I made it the first time, it was perfect and my chef was pleased with it. The second time I used to same steps but the this time it was difficult as the puree was hard on the blender. It was always getting too thick at the at the 1st blend, Making it hard for the blade to do its work. I approached many different ways , but ended up with the same problem. It is a great vegetable, goes well with some fish a shellfish.🤙🏾
Man thank you!
Hi I was wondering how last this will keep once made without freezing, is it suitable to make a day or two ahead?
3 days for sure!
No like seriously make more of these, I love the editing
Thank you dc. Making this videos alone is extremely difficult , time and energy consuming. so I took a longer break...
Amazing videos! Hope you do more of these!
thank you I hope too but it is extremely difficult
Amazing recipe. Tried it and worked perfectly. Thanks Tom :-)
Thank you! unfortunately I did not manage to continue with this channel... it took soo much time to plan, cook, film, edit, and upload and repeat the same every single week...
Very helpful!! Love it
Glad it was helpful!
Beautiful video!!
Thank you very much!
Can u do videos based on main course .....
Thank you. I am not continuing with this channel anymore.. I took me tooo much time and energy to film and cook by myself... Have a nice day Suhali
Tq for the recipe brother
So nice of you
Nice :)
thank you
wow! you give us amazing tips to cook like a chef, thanks man! I don't know how I find this channel, but is wonderful. can't wait to the next video :D
Thank you Ana!