I LOVE your parmesan crisp and will be using it for accenting dishes. My family cooks cheeses like this and calls them "cheesies". Your plating is incredible and the risotto looked so YUMMY! Thanks you for sharing this video.
You might want to try other dry cheese cause there mostly lactose , a sugar . We will see to publish my spiraled 1,619 one. Kind love and blessing in time of difficulty the braves like you rides , we cook a war economic sanitary of caring peace ❤️🙏❤️🇺🇸❤️🇫🇷❤️🌹🌹🌹
the ris. rice looks so very yummy 9 wish I could have this plate right now. i love food and I can smell the passion you have for food and bringing out the best of your pan on a plate. also the different veggies for this recipe. it is a very classic dish. my cimpliments to you chef. keep on inspiring and God bless you.
just follow the video , my methods and first don't ask question you can answer your self, do not respond other than 'yes Chef', with all my love and kind blessings.
Dear cocolon no it was simply cut in shavings then skin feels smooth and you keep all nutrients, though I love to burn peppers and skin them . I shall make a video with peppers . See u take care .
Question. I’d like to do more with plating. How do you keep the food hot while taking so long to plate? I can even take a picture with food starting to cool off. Thanks!
J G very good question sir... in such vidéos i am taking time to explain and enjoy. Cool... Though there is few precise way to obtain beautiful result how ever it take time to plate. First i will keep your question to answer in details with methods and techniques plus translation french english to obtain hot plating on my web site www.metsamours.com. Though... your question is perfect for me and happy to work on it with you. In a few words and simply said. A pro kitchen is with no cold air breeze. The heat of a kitchen is often over 55 degree Celsius next to the main stove , fourneau. The air is hot enough to cook you alive if you don ´t move and wear professional coton chef clothes. Then we plate on hot plates just under the boiling point. 95 Celsius and reach the dinning room just warm enough to not burn a customer. We plate on a hot plating tables with a clothes. We plate under infra red heating lamp... We us salamander to flash glaze before last platings. Hot Hell and love sir. Finally we are two cooks up to four cooks with chef de parties and brigade with a ratio up to 4 cooks per customer for a three macaron stars michelin. Then it becomes pure technique and training hours and pains with the assembling of each ingredient in respect of the product. For exemple a delicate flower will come in last on the symphonie of movement on building the plate. The sauce in drop or lines in decorative shapes will be dropped on the plate once it is not hot anymore to evaporate it but shine. The meats will have resting times over the hot stove and dropped on the plate synchronized with the Entremetier, the garnish partie chef. Then please consider cooks training for the price of breaking their necks bending over plates for long long days... Training every-movement to a balai of search in perfection that can t be by working in a team like in a military Corps like an army of peace. We are military trained anyway with weapons to keep in harmony. Giving us a right, of creation, We make creations that has no price where no cooks can be really paid for what is done united under a chef humbly the king of no one but his ass. To be modern robin hood kindly taking the money of the most rich who encourage us like formula one in research and development. In this ways we create every day inspiration to care like garden of permaculture , i love pierre raby who worked for all of us to find our gardens back, and real solutions for all of us working the best of the best of the best. More than organic and laws of profit, we serve the alliance of mankind like the American native treaty of peace and promise made to people. In service, we do in silence, arguments and barking are blessed in our fights , inner peace in real action, not the prescription of a doctor but the kind care of a grand ma giving what is needed for the stomach and the soul to be feed , the oldest diplomatique martial art, We Put the knifes in peace. Kindly yours, chef iman bogen. More coming in video... subscribe www.metsamours.com
Because the question is about good qualty of fat and the diversity of your food, not about incriminate just cream and butter. the risotto is there whatch it again. kind regards. thank you for your question.
❤️ chef bogen live video on fb and youtube 12h www.metsamours.com lovely and sexy food ruclips.net/video/S44kOrGA0Nw/видео.html m.ruclips.net/user/acidblue1999 ruclips.net/video/MMFdEciTY30/видео.html facebook.com/theculinarycode/posts/2081199428770031 facebook.com/iman.bogen Com and Sub lovely food here and free hugs.❤️
Dear Heena thank you for your comment it makes me want to cook more. rice takes 17 mn to soak the water and be soft. in this case we cook it al dente: ferme i ll say. it is not about time but checking and tasting. et voilà/
@@imanbogencookingvideo Hi Good morning sir thnks for replaying...I made rissato 2 years ago and found it was little bit raw inside..🤔🤔i cooked for long time still it was...so i am very confused..Should rice be little raw?? please reply...
@@heenakhan7298 litly hard and ferme not raw when you warm it just before serving. keep stiring and adding good stock and flavor you like fromyruffles to basil and enjoye it has you like. it is just rice in a pot lol ...the ingredient very simplemakes it all and do like you enjoy your rice. kindly yours.
@@heenakhan7298 litly hard and ferme not raw when you warm it just before serving. keep stiring and adding good stock and flavor you like fromyruffles to basil and enjoye it has you like. it is just rice in a pot lol ...the ingredient very simplemakes it all and do like you enjoy your rice. kindly yours.
hello dear Chef , you can use baking paper, a silicon cooking sheet or a teflon baking sheet pan.. test it and you have fun, with practice. remember lactose is like sugar, you work warm and can reheat it if it becomes crispy. see for more fun video coming soon.
@@imanbogencookingvideo..thanks alot you are really kind but I didnt mean that got problems doing that, I meant that this dish got some technical problems itself. Being myself a Chef in Italy, I know hot its gonna taste before cooking it.
you did'tn taste lol also i used to tell everyone to season more so they drink more alcool. like you . Now, you can see i am teaching something different. wonder why cowboy?
This is a risotto a classic way, i call it like i want. Rice in a pan ... is good for you? because only Italian can use the name ? you are just making a classic comment to gossip , french chef does the same with their classic dish. be more open minded. by.
Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go. This is, INDEED, risotto. Very well plated and amazing dish.
Good plating
I LOVE your parmesan crisp and will be using it for accenting dishes. My family cooks cheeses like this and calls them "cheesies". Your plating is incredible and the risotto looked so YUMMY! Thanks you for sharing this video.
You might want to try other dry cheese cause there mostly lactose , a sugar . We will see to publish my spiraled 1,619 one. Kind love and blessing in time of difficulty the braves like you rides , we cook a war economic sanitary of caring peace ❤️🙏❤️🇺🇸❤️🇫🇷❤️🌹🌹🌹
رائع 😍
Fati Fati fait fait love 🙏🌹🏹👌👩🍳👨🍳☀️
Good job chef,
🙏🙏🙏❤️🇫🇷
Nice
O Athumani thank u for your encouragement cause it will make me brave to do more video to share cuisine in the world.
Nice plating! I only wish that the chicken had a nice sear.
no you didn't listen to the explanaition about the ligh golden, the reason why...?
the ris. rice looks so very yummy 9 wish I could have this plate right now. i love food and I can smell the passion you have for food and bringing out the best of your pan on a plate. also the different veggies for this recipe. it is a very classic dish. my cimpliments to you chef. keep on inspiring and God bless you.
Shivangi Mahabali 😋😋😋🙏
Nice plating please may i have the recipe
Gabriel Gnyathi just follow the video and follow me on fb 🙏❤️🌹🌎🏹
❤
Merci vous me donnez le courage de continuer en plantant des arbres aujourd’hui.
@@imanbogencookingvideo Chef vous êtes magnifique 🤩 Amanda
So beautiful
Kind Rahul the beauty is in your heart beating cooking, take care. beat it beat it beat it wooo
Sacha beauty full dish thankyou for aplod this resepi
Very beautiful decorations nice pls more video s upload
👌🙏
shrikant yours is great to ... how can I share your cuisine in my network?
How long does this take?
no recipe list???
just follow the video , my methods and first don't ask question you can answer your self, do not respond other than 'yes Chef', with all my love and kind blessings.
Is that bell pepper skinless?
Dear cocolon no it was simply cut in shavings then skin feels smooth and you keep all nutrients, though I love to burn peppers and skin them . I shall make a video with peppers . See u take care .
Awesome❤️❤️
thank you so much for your encouragement, i'll keep faith to cook and bake, kindly yours.
Live starting 12h00 FB live ruclips.net/video/S44kOrGA0Nw/видео.html
Question. I’d like to do more with plating. How do you keep the food hot while taking so long to plate? I can even take a picture with food starting to cool off. Thanks!
J G very good question sir... in such vidéos i am taking time to explain and enjoy.
Cool...
Though there is few precise way to obtain beautiful result how ever it take time to plate.
First i will keep your question to answer in details with methods and techniques plus translation french english to obtain hot plating on my web site www.metsamours.com.
Though... your question is perfect for me and happy to work on it with you.
In a few words and simply said.
A pro kitchen is with no cold air breeze.
The heat of a kitchen is often over 55 degree Celsius next to the main stove , fourneau.
The air is hot enough to cook you alive if you don ´t move and wear professional coton chef clothes.
Then we plate on hot plates just under the boiling point. 95 Celsius and reach the dinning room just warm enough to not burn a customer.
We plate on a hot plating tables with a clothes.
We plate under infra red heating lamp...
We us salamander to flash glaze before last platings.
Hot Hell and love sir.
Finally we are two cooks up to four cooks with chef de parties and brigade with a ratio up to 4 cooks per customer for a three macaron stars michelin.
Then it becomes pure technique and training hours and pains with the assembling of each ingredient in respect of the product.
For exemple a delicate flower will come in last on the symphonie of movement on building the plate.
The sauce in drop or lines in decorative shapes will be dropped on the plate once it is not hot anymore to evaporate it but shine.
The meats will have resting times over the hot stove and dropped on the plate synchronized with the Entremetier, the garnish partie chef.
Then please consider cooks training for the price of breaking their necks bending over plates for long long days...
Training every-movement to a balai of search in perfection that can t be by working in a team like in a military Corps like an army of peace.
We are military trained anyway with weapons to keep in harmony.
Giving us a right, of creation,
We make creations that has no price where no cooks can be really paid for what is done united under a chef humbly the king of no one but his ass.
To be modern robin hood kindly taking the money of the most rich who encourage us like formula one in research and development.
In this ways we create every day inspiration to care like garden of permaculture , i love pierre raby who worked for all of us to find our gardens back, and real solutions for all of us working the best of the best of the best.
More than organic and laws of profit, we serve the alliance of mankind like the American native treaty of peace and promise made to people.
In service, we do in silence, arguments and barking are blessed in our fights , inner peace in real action,
not the prescription of a doctor but the kind care of a grand ma giving what is needed for the stomach and the soul to be feed ,
the oldest diplomatique martial art,
We Put the knifes in peace.
Kindly yours, chef iman bogen. More coming in video... subscribe www.metsamours.com
J G thank you 🙏❤️
Why cream, also the risotto is not in the plate
Because the question is about good qualty of fat and the diversity of your food, not about incriminate just cream and butter. the risotto is there whatch it again. kind regards. thank you for your question.
❤️ chef bogen live video on fb and youtube 12h
www.metsamours.com lovely and sexy food
ruclips.net/video/S44kOrGA0Nw/видео.html
m.ruclips.net/user/acidblue1999
ruclips.net/video/MMFdEciTY30/видео.html
facebook.com/theculinarycode/posts/2081199428770031
facebook.com/iman.bogen
Com and Sub lovely food here and free hugs.❤️
but i think have 100 person order this plate them can waiting how many minute?
wonderfull question and i am sure you have some ideas to aply the dish for a hundred. have fun... please keep the count lol
wonderfull question and i am sure you have some ideas to aply the dish for a hundred. have fun... please keep the count lol
oh its really awesome and mouth watering 😃thnks ,,what does take time for cook rice?please tell me..
Dear Heena thank you for your comment it makes me want to cook more. rice takes 17 mn to soak the water and be soft. in this case we cook it al dente: ferme i ll say. it is not about time but checking and tasting. et voilà/
@@imanbogencookingvideo Hi Good morning sir thnks for replaying...I made rissato 2 years ago and found it was little bit raw inside..🤔🤔i cooked for long time still it was...so i am very confused..Should rice be little raw?? please reply...
@@heenakhan7298 litly hard and ferme not raw when you warm it just before serving. keep stiring and adding good stock and flavor you like fromyruffles to basil and enjoye it has you like. it is just rice in a pot lol ...the ingredient very simplemakes it all and do like you enjoy your rice. kindly yours.
@@heenakhan7298 litly hard and ferme not raw when you warm it just before serving. keep stiring and adding good stock and flavor you like fromyruffles to basil and enjoye it has you like. it is just rice in a pot lol ...the ingredient very simplemakes it all and do like you enjoy your rice. kindly yours.
@@imanbogencookingvideo From where are you belong sir?? thnks for replaying...
When you are putting the Parmesan cheese on the baking tray it won't stick right plz reply
hello dear Chef , you can use baking paper, a silicon cooking sheet or a teflon baking sheet pan.. test it and you have fun, with practice. remember lactose is like sugar, you work warm and can reheat it if it becomes crispy. see for more fun video coming soon.
Good idea, but with some technical problems...sorry.
Tell me if I can help . Take care 🙏
@@imanbogencookingvideo..thanks alot you are really kind but I didnt mean that got problems doing that, I meant that this dish got some technical problems itself. Being myself a Chef in Italy, I know hot its gonna taste before cooking it.
Just beautiful..!! thank you
Sofy Partida 👨🍳😍🌸
exellent
love u guys, wonderfull chefs!!!
@@imanbogencookingvideo la cuisine est un art
very nice!
Rodman Lopez 👨🍳😋👍🏼
1:27 start video
Ya we advertise a little their 😅😘🤪
osham plating please more video upload chef
Dear Osham your kind words will make me brave to keep doing videos, kindly yours.
It nice you presentation but you have to add sauce for chicken as companion
i agree i do when i serve the dish , correct sir.
01:13 is far too long an intro
I agree , working on it... want to help? kind regards.
Mark Doney, Stop winging,
And listen to the whole presentation
تسلم ايدك ومنتظرين الجديد
receive your hands and waiting for the new is the google translate , may you help and translate for all?
Nice plating..❤ this is starter or main course.
dear chef , in a five course menu, this could be a main course after serving some fish and before serving some meat, kindly yours.
This is better to second course... Good job chef proud to be a amazing plating
Why cream...
Because cream is delicious. when i was young we would add wip cream with truffles.
I’ll pass, chicken is probably under seasoned 😊
you did'tn taste lol also i used to tell everyone to season more so they drink more alcool. like you . Now, you can see i am teaching something different. wonder why cowboy?
Plating
💦👍👍👍👍👍
Don't call risotto please,this is just rice.
The platting is good,but the combination attracts more country than others in italy.
This is a risotto a classic way, i call it like i want.
Rice in a pan ... is good for you? because only Italian can use the name ? you are just making a classic comment to gossip , french chef does the same with their classic dish. be more open minded. by.
Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go. This is, INDEED, risotto. Very well plated and amazing dish.
А можно на русском тоже писать
Нурай Жумашева kind est love 🙏❤️🌹🏹👨🍳👩🍳🌈🤣
Drugi put.. ...Second time...
Branko Bolanča what si f... this mean🤪🤪🤪🙏🌹
@@imanbogencookingvideo That was answer for Šumaševa.. Its Ok.
@@brandolino55 you good at that i am still trying to get u ... kind regards
Shit
Ya you seem like a flower 🌸 that smoke a lot of anger shit ❤️🙏🌹🌸😎🌀🌈
Che schifo 🤮.. only in usa
In USA ? This was in France 🇫🇷🤣😋🐌
@@imanbogencookingvideo really horrible dish
🤣🐌🐌🐌 try snails