Jacques Torres taught us to properly temper chocolate.
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- Опубликовано: 12 сен 2024
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No double boiler AND using a hair dryer.
Well from what I’ve seen from every other french person on the internet that’s blasphemy.
I like it!
Well if your doing a big amount, yes double boiler but small amount is fine in the microwave.
No this is alchemy
@@s.r6331there is no problem with tempering big amount of chocolate with microwave. Especially if you use micrio:)
The hair drier trick is so unexpected xD
Makes no sense since double boiler is safe heat meanwhile microwave uses radiation to heat up 😅
What a pleasure i see happiness in his way to cook
Callebaut, the makers of the world's best Belgian chocolate also have a tutorial on their website for tempering chocolate in the microwave. So if a world renowned chocolate maker and chocolatier say tempering with a microwave is acceptable, then ya'll can get off your high horses and accept it too. This is a accessible way for home cooks without expensive tools to learn tempering. Stop gate keeping.
I loved watching his show back in the days!!
Same! This guy was my entire childhood lol
Jacque Torres is THE man!
I guess you could say he nailed it
😂
another example of well thought out content and execution!
We. Need. More. NAILED IT! You’re done!
I used to watch this man make those lollipops when I was little omggggg I'm crying 😭😭 now I'm making chocolate covered strawberries as my passion!!
I’m going to try this method! Thank you Jacque Torres!
Watch this video 50 times and you still won't be able to do it
I can do it 3 Times better before I ever watched this video. However I encourage people to explore how to actually really temper Chocolates and to use maybe some unique different ingredients. Like Dark Chocolate and roasted Habanero and white chocolate and roasted Poblanos. That's how I Temper Chocolates...
He's a chocolatier. One of the best in the industry.
So happy to see Jacques! Grew up watching him on PBS along with Yan Can Cook lol
I had to the good fortune to have attended the French Culinary institute where he was a dean. He opened his chocolate shop on Vesey street while I was in school, and I was one of the students who volunteered to cook hors d’oeuvres for his private grand opening party, handing them off to guests like Bobby Flay. Also Martin Yan did a cooking demonstration in our school’s culinary theatre while I was there. Was surreal after having watched those guys on tv for so long.
OMG ISNT THAT THE GUY FROM THE NETFLIX BAKING SHOW?
Thanks
Once I’ve tempered the chocolate, can I leave it in a warming vessel to keep it at 90° if I have a big amount of things to cover in chocolate?
He didn’t even have to use a candy thermometer
You forgot to vibrate the bubbles out of your mold
Chef your my favorite chef. I been following you for yrs. But my chocolate never comes out beautiful like yours. Can you help me?😢plsssssss
Can I put it back on the stove on low heat for 5-10 seconds if I don’t want to bring my hair dryer into my kitchen?
Hey, it’s the guy from nailed it
Wait why use the torch gun at the end to heat it up again? I’m confused
To heat it up, so it won't set. The chocolate was a little colder then he expected (86 degrees instead of 90), tempered chocolate sets really fast
This pist me off quite a bit, what about baño maria? The baisics of cooking?
The basics of cooking, that's a Lost Art Form, Unfortunately, Hahahahahahahaha 😂!!!
Sir, this is an easier way of doing it. Especially if you’re not using alot of chocolate, this is nicer. If you wanna au bain marie, go ahead lol
COOL BAKKING
Why do my chocolate spoons start to melt as soon as I remove them from the fridge 🫣 im trying to make pretty wedding favours...heeelllppp
this is absolutely not how you temper chocolate
He is probably a 3 Micchellen star Chef now, Hahahahahahahaha 😂!!!
Chef Mic, Strikes again!!!
I’m sorry but I’m not taking any advice from someone who have bubbles all over their chocolate.
Then keep scrolling, byeee
Also needs better more expensive Chocolate and a variety of Chocolate. And Me I would make black Cherry sauce with a spiced Rum finish...
Thats the french joe biden
Wut ?
Lol ur right
But dont insult him like that 😂
"french joe biden" probably would be better at being coherent than the actual joe biden
He would be a better president atleast he can walk up stairs without falling over
Except for that one Sous chef I had one time. I told him to go to the back and boil some water, he came back to me an hour later and said that the Water was Burning, I go back to the back kitchen and Dude is Literally Burning Water in a Crockpot, I would Not have believed it If I had Not seen it with My Own Eyes!!! Hahahahahahahaha!!!
And more Butter...
he fucked up using the microwave...... next
How so
youre soo right he should just use the flamethrower 🔥🔫
@@Ripcstohre a chef would have done it above a real fire source or au bien marie if i spelled it right. They know their tempature by the look and feel. Microwave is in my eyes a fast solution for convenience! Homemade sure but for a business?
@TW Broei it does the job. what's your issue?
@@glaxxico907 there is none each has their own way ofcourse. I was talkin about the difference in heat source not that its wrong.
Or I could just say that every Chef and Sous Chef is Cringing Watching This, Hahahahahahahaha 😂!!!
Needs more better Chocolates, ohh I already said that earlier, my 😔 bad....
another example of well thought out content and execution!