Coq Au Vin - Bruno Albouze
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- Опубликовано: 1 окт 2024
- Coq Au Vin, now a staple at fine dining restaurants, was originally considered peasant food and featured Rooster...
To get the full recipe go to www.brunoalbou...
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I need a pregnancy test after watching
Didn’t know RUclips is a porn channel
Me neither, the video litterally starts with the word "cock" and some bukkake footage... this is outrageous !
You know us ... French can be offensive. It is legal over there and we are proud of it :-D
Kid: "Dad, I'm hungry. What's for dinner?" 😩
Bruno: "Coq au vin!" 😁
Three days later.
Kid: "Is it ready yet?" 😩
Thank you
I like the thoroughness of this guy. When he does something he goes to the full extent to do it well
this is exactly what i make every time i want a quick and tasty snack
So quick and easy 😁
Ramen is more fast...
Simple eays and quick exactly what this recepie is
Only takes two days! 😂
But seriously, reducing your own stock, letting it set overnight, skimming the fat the next day and reducing again: there's nothing like it. One way to cheat would be to make a big batch of red wine Demi glace with chicken and beef. Cool, skim fat and reduce until it's almost a thick black sludge, then freeze into ice cubes. When you want a nice pan sauce, take one out and throw it in the pan. They're thick with collagen so it won't make your sauce runny at all.
Marinating the meat, making stock, and making the sauce is the secret to amazing sauces. The flavors you get are not the same with something made in 10 min. You don’t make a coq au vin every day. Usually when you have guests, people you want to please and give them a great dish to eat. It’s not for the vegans or veggies, that’s for sure.
Every time I watch one of Bruno's video, I get a Michelin star.
Holy shit ive been making this the lazy way. I gotta try one day to do it properly like this. Cant wait to blow my family away. Thanks King Bruno!!!
The only man I trust to handle coq.
Stephane from French Cooking Academy did it fairly well imo.
@@wojciechwolak2832 r/woooosh
Just eaten this - it really is out of this world. I started on wednesday and finished tonight ( friday). It is a lot of work, and a hell of a lot of washing up, but the taste really is amazing. The chicken falls apart when you touch it with a fork, it melts in your mouth. Not greasy at all - the broth and sauce are skimmed after chilling, so it really is silky smooth. I had far too much sauce, but it is so nice I will use it tomorrow with another dish - I reckon it will be amazing on roast potatoes...
The mashed potato whipped up like that with butter and warm milk is the perfect addition to the dish.
This is my third recipe from Bruno's channel, and the third hit with my family !
Thanks !!!
TonyS Locks Bravo!
In my experience you can never go wrong with his recipes. He is brilliant.
@@cjhsshjc4959 yup, I have to agree - I have done a few more since. The chocolate truffles were awesome !
Have yummy batard or baguette handy for that extra sauce!!
@@cjhsshjc4959 i can't find this recipe though
Removing alcohol before marinating is an excellent tip. I didn't know that.
Been watching your videos for the last week or so. You're absolutely brilliant. My parents enjoy your cooking as well.
@B W BTW the phrase "too much butter" cannot be translated into French.
Not only does not tenderize, but it adds a weird, not very pleasant flavor to the meat if you do not evaporate the alcohol first. If you remove the alcohol, it becomes the complete opposite. Beer makes exceptional marinades and other recipes to die for.
@@David_P132 I'm french and I approved this message :D
@@calahan59 :-)
Explains in 6 minutes such a complicated process, while it takes others 10+ minutes to explain how to make pancakes.
I like someone who values my time!
The universal snap of "this right here is the shit"
I still don’t understand why Bruno hasn’t hit a million subs yet. He’s been in the foodtube game longer than most AND his food is amazing.
Cuz he is cringe af
@@etacrif666 that's part of his charm. I laugh every time
well now he has
Bruno's videos make cooking meat so glamorous that they could turn a die hard vegan into a carnivore.
I would disagree but I was once a vegetarian, now I try some of his recipes with meat about once or twice a month :D
I never fail to laugh with Bruno. The onion pop killed me.
You have made a lot of people think im way better than I really am with your recipes, thank you Bruno!
5:29 When the bone gets out of the way of its own volition you know it's gonna be great
I had no idea you should boil out alcohol from marinade. Great piece of advice
me neither and I study a lot of cooking stuff!
Is the best process inside the marinade, because you have only the active chemistries principles of the red wine, and the marinade lets the correct flavor!
We really need a system upgrade where YT can give us some smell sensation too!!!😋😋😋
I want the food itself 😁
The more i see his recipies, the more i just love this man. 😆💪
Me too👍
B W you know it really costs nothing to just be nice on the internet to strangers.
@@rangoonlenlai7481 👍😘
@@rangoonlenlai7481 The reason it costs nothing is because it's worth nothing. Got anymore worthless tidbits to share?
Max Stalworth like your phone number?
Very similar to your bourgignon, which I did this weekend, I ended up depressed since it ended up too fatty. Next day I actually stored the solids and the liquid separated and scrapped the fat like you just did, came out amazing. So I guess if I'm gonna do this dish... I'll serve it a day after.
HI bruno im a big fan , could you make brazilian food someday ?=D
You are a ray of light in this dark world sir!
Thank you for all your hard work
It's the chicken who did the hard work for that food. That chicken bore the pain of killing then only it tasted good . 🤢🤢
That narration is like a documentary or story telling.... It's calming
I did it and it was wonderful.
I wish RUclips had taste-a-vision!! You make every dish look amazing and easy!!
@B W Really? Go to another restaurant, then, because it should! Taste is the purpose of those recipes, looking fancy is just a bonus.
I have made this from this very recipe and I have never had better! It's the most amazing chicken dish I have ever eaten, well worth the time and effort! Thank You, Bruno!
If Chez Bruno with his cleaver and Thor were in the same room together, I think Thor would be scared.
That is porn in so many ways!
This video is such a turn on.. I dont know if its the accent, enthusiasm or the cooking techniques..
Damn Bruno you amaze me every time. When are you gonna open up a restaurant?!
I can’t tell what’s better, the food or Bruno 😏
Bruno is truly elite. "The Real Deal" is almost a modest moniker.
Bruno my man you are intensely satisfying to watch.
Pretty ridiculous that this guy doesn't have at least a million subscribers.
was a bit chaotic. but bruno is always the king
I would like to see Brunos version of smoked salmon sandwich cake ♥️
look at that PAPA....oui bruno..respect
What's the purpose of putting the casserole in the oven? I know French people do that, but, I dont know whats the point. Fabulous job! I will copy you this weekend.
You get a more tender meat by first searing your meet and transferring it to the oven. Plus, instead of transferring it and losing some of the flavour that's in the dutch oven pot, you keep everything together! It's kind of like a cast iron pot, it's made to go from stove top to the oven for many recipes!
Preordered this from a Michelin Star place nearby (they’re doing collections given we’re in national lockdown in the UK). That is my control sample. Then, I’ll try and make it myself using this recipe 👌🏻
Here I thought I was Mr big chef only to find out from Bruno that I was doing it all wrong 😂.
Fantastic!! This was totally done justice with the respect it deserves!!
Your recipe looks so delicious. The shape is so pretty and I'm learning so well.Thank you so much for sharing delicious recipes.Have a nice day today.I will make it if I have a chance next time.See you Again.
So does the alcohol really fully evaporate during cooking, what is your opinion?
Totally. Alcohol evaporates before 80°C. Anything boiling will kill all the alcohol
so smooth how you prepare it and looks so yummy... you inspired me to your style of cooking that's why I created my own channel so while cooking I can share it to the world how to prepare it. but my channel focus on Chinese and Filipino cuisine... i hope the people like it also like your channel. thank you for inspiring me..:)
He’s got such a sweet smile
Did he say he’s going to French the chicken legs? 😘🐔0:53
yes, it means triming the bone
Amazing you are. I am becoming an an amazing chef thanks to you Chef Bruno. All my skills came from you. And I never went to culinary shool. My mother and sister did. So I have had all of you'll. To fromm the caribbean and you french. By the the way I am french creole. And very proud.
Back in the days when the poor would eat coq au vin and the rich bourgeois would eat white bread and pastries :)
When you fail as a porn actor, but you are good at cooking. Hes really good, but can't stand the continuous "overadjetivation"...
overadjetivation is not an English word you silly person.
@@flashladderacrobat I know, its there to make you feel clever, Who am I fooling? You aren't.
I wanna taste your coq Bruno
Why do I miss when he drops the fork/spoon after his first bite lol
Hi Bruno, love your channel. Everything you cook is divine! This made me think of our very best French restaurant in Orlando, Le Coq Au Vin. If you are ever in this city I hope you get to experience it... maybe you already have. They have been open 44 years and never disappoint. Thank you for all you do. You’re the best!
Hello,
How nice of you to mention this restaurant.
After multiple visits to this place my daughter fell in love with French food to the point that she married French boy.
Too bad that he does not know how to cook....
This is just a joke, he says she has convinced him over the years that he doesn’t know how to cook .:)
Wonderful guy, beautiful family and the best ever French food. While you are in Saint Maxime visit la préserve restaurant and order everything and anything on their menue. You just might decide to never leave France...
Margaret Gora Oh wow! What a great story. Small world! And I will put Saint Maxime on my wish list to visit.. sounds like a dream!
Ok but the salt in the frying pan before putting the chicken in for a non stick effect is GENIUS! I really appreciate these little tips.
SO MANY STEPS! Why there are so many flavour layers.
Great tips about not using alcohol in marinade and salt into the oiled pan. I learn so much from your channel. Thank you. :)
In Julia Child's recipe she uses beurre manié to thicken; would that be alright to use here instead of corn starch?
Je ne savais pas que le poulet faisait ça.Ça a l 'air délicieux.Les français savent cuisiner et romantique.Je voudrais trouver un petit ami français.
Hahaha, I smiled all the way through that video. I don't even eat meat but I know by his reaction when he tries it, that it is amazing! Bravo Chef!
Slow looking the chicken and veggies right now, already the aroma is making my mouth water.
Wow! You put alotta love in that Bruno. I'm almost ashamed to say I throw the bird, veggies, garlic, wine & thyme in the crock pot to cook all day.
A very professionally executed recipe...but....you want an employee for washing 100 pots
So, I'm doing the mental math and, around here, that dish, as presented, would cost at least $75.00.
These knifes 😍😍
est-ce que c'est du saindoux qu'on met avec un peu de sel dessus (pour éviter que les peaux attachent) ? - un super trick !
voilà un "coq au vin" gastronomique qui mérite des "étoiles" ! (pas du tout un "plat du pauvre" ... !)
Bruno I love you.
Where can you buy the knives you use?
brunoalbouze.com/shop/ 😉
Bonjour Bruno!! Are you a cooking instructor/cooking school? Also what kind knives 🔪 do you use? What does flambé-ing do to that sauce?
If I was a billionaire I would have Bruno as my personal chef. You are on another level.
A ton of work however perfection
My thoughts, exactly... this one has so MANY steps! But the final product, oh yeah!
Hi Chef Bruno, I'm going to start making this today! What temperature should the oven be to reheat the chicken pieces after everything is chilled? It isn't listed on the recipe. I'd like the chicken skin to be a little bit crisp.
Bruno Albouze, have you heard of a Cornish Pasty? I'd love to see your take on one!
The dish looks amazing and the cinematography is great but the video is a bit hard to follow. I thought you just explained the dish, just to realise this was already the tutorial.
So many steps to follow and so much work. I got lost after 30 secundes of watching it. Not surprise that the italian cuisine dominates over french cuisine in the world
How do you avoid the chicken from getting overcooked?! I find it so difficult with this and chicken à la rex!
Big fan of your channel...but can you call a peasants dish classic? In what way is it classic? Maybe you mean traditional.
Stop eating meat, it isn't healthy/sustainable/merciful/food. It is a waste of time, move on to tasty treats!
i love you
question can be replaced to chicken breast ? or no ?
Looks absolutely delicious but Id always had the fear that he had sex with the food before serving it to me
This is certainly a much longer way of doing it, but it looks incredible
I'm checking all french cuisines here... This guy is gooddddd
We having tjis for Christmas 2020
You are a Professor in
cooking. 🏅
The news is ... School of cooking and confectionery
BRUNO ALBOUZE ⭐
@B W I know that the recipe is a legend of French gastronomic cuisine. Traditional recipe of Burgundy. The wine and the beef should be Burgundy. There are also variations on the recipe. This Bruno recipe is the most correct and delicious.
m.ruclips.net/video/DPB4jvHiVec/видео.html
1 Good red wine meat marinade.
2 good meat broth.
3 Good caramelized meat.
The result will be very tasty. 🌸🌼 Thenks.
Your kitchen sets are out of this planet! Any cook's dream to have.
Great recipe, by the way!
Bruno! Another fantastic classic. So much information concentrated in a short video! its a MUST SEE VIDEO!
Wow I really like your recipe. It's look tasty and yummy.
I would eat everything he cooks. Prized heffer here, all day.
Thanks for the show used the instructions to make my own „version normande“
Simple,nice,atractive and look very delicious food ! I'm fan of Brunos dishes!
Yes...if you are a kitchen maestro you know what i speak about
Seve esquisito pero podría ser en español me gustaría poder preparar 👍😋😂🤗
How is possible to stay 2 hours with the " coq " in to a boiled water?? 😱😰😂
So many pots and pans to clean for cooking just 1 dish.. 😅
What type of potatoes did he say to use which you can substitute yukon gold for?
Very well done work over all u r my favorite chef nice style and plating
Super recette, je pense acheté un poulet demain ... :p
Watching at midnight. Im not hungry 😭
Hello kitty in his refrigerator lol
Ho punaise 123🏁🏁🏁🏁🏁🏁🏁coq au vin 😀😀😀😀 bruno albouze super
Bruno is there something we can use in lieu of pancetta/pork
i can literally smell the chicken from the video. would like to make it since i have much time to kill staying at home. btw will marinading overnight in an aluminium pot cause any chemical reaction of the acid and the coating of the pot?
Ready for this plating 😎