POV: Cooking Restaurant Quality Chicken Veloute (How To Make at Home)

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  • Опубликовано: 24 дек 2024

Комментарии • 210

  • @brb323
    @brb323 10 месяцев назад +168

    So refreshing to see tops chefs communicate like this and make techniques and styles positively accessible, particularly to keen home cooks. Really inspiring.

  • @999dayslater
    @999dayslater 10 месяцев назад +52

    whatever firm did your marketing deserve about 400 awards... and a pay rise

  • @zsjdajksdsajk3963
    @zsjdajksdsajk3963 10 месяцев назад +102

    loved the "stock cubes" part, gives a more home vibe. Love it!

    • @Bucho-82
      @Bucho-82 10 месяцев назад +1

      I was going to say the same. I don't have home made stock always feel like i'm doing it worng if I use a stock cube or that I've failed as a cook😅

    • @SuWoopSparrow
      @SuWoopSparrow 10 месяцев назад +5

      Stock cubes are very convenient, but I think people also overestimate how much you need to get a valid stock. Simmer chicken for 1-2 hours with maybe a whole carrot or two and add a bit of parsley in the last 30 minutes and you have a perfectly fine stock. Add some salt and noodles and its chicken noodle soup, eat throughout the week as a soup or use like a stock. More important than some excessive preparation process is finding quality chicken.

    • @NikosPer
      @NikosPer 10 месяцев назад

      make chicken stock is easy...very easy. Then put it in small food grade plastic bags and in freezer for future use. i make once every 3 months.

    • @georgelennon3151
      @georgelennon3151 10 месяцев назад +2

      @@SuWoopSparrowI always used to think my homemade stock was bad because it tasted horrible, but the cubes are often full of salt. Once I started pouring quite a lot of salt into the stock it would turn out amazing. Key thing is, you can tell how good it is by the smell!

    • @nikip9161
      @nikip9161 9 месяцев назад

      Yes. Nobody left behind! ❤🍽🍴🥄🔪

  • @briancoleman9330
    @briancoleman9330 10 месяцев назад +33

    I love watching these style of videos where the chiefs show, teach, and explain the reason/science/use behind techniques. I'm a newer home cook, and I love to learn and apply these techniques at home.

    • @FallowLondon
      @FallowLondon  10 месяцев назад +14

      Glad you enjoy it chef!

    • @briancoleman9330
      @briancoleman9330 10 месяцев назад +5

      @@FallowLondon I appreciate the flattery but I am far from a chef lol. Just a cook lol. Thank you Chef!

  • @benumbrardor8708
    @benumbrardor8708 Месяц назад +1

    I did this tonight. Goodness, I had no idea tarragon went so well with chicken. Great sauce. Really elevated the chicken for not too much work.

  • @vSTExx
    @vSTExx 10 месяцев назад +19

    Yes more sauces please! This is ace!

  • @SimDeck
    @SimDeck 9 месяцев назад +2

    You guys are a breath of fresh air. Everytime I watch your videos it gets me in the kitchen trying to emulate some of the stuff you do. Great stuff. Thank you.

  • @Mo_Ketchups
    @Mo_Ketchups 6 месяцев назад +4

    These two guys have fast become my new favorite chefs on the platform (& cooking’s 75% of all my viewing time here). 🤟✌️🙏

  • @CascadeCaps
    @CascadeCaps 10 месяцев назад +4

    I love your videos! I prefer to hold the chicken in the oven once it’s almost done and use the drippings to make the veloute or pan sauce. It’s nice to add shallots to wilt in the pan as well once some fat is rendered. I highly recommend this technique as the fond and chicken fat you get is incredible and bolsters the chicken flavor.

  • @joeterenzio4935
    @joeterenzio4935 10 месяцев назад +4

    I cook a lot, I have worked for some Michelin chefs and these videos are one of the best things I've seen that teach me to make simple fucking banging food. thank you!!

  • @Wottm8
    @Wottm8 10 месяцев назад +2

    Idk if it was intentional or not but @7:34 the way chef plated it looked liked a heart, makes u think that he made this meal with love for us viewers ♥️😂 wonderful recipe!!

  • @bodabodaguy3193
    @bodabodaguy3193 10 месяцев назад +6

    This channel after a long days of work in a fast food kitchen is a real depression cure, thank you for everything y’all do I love your videos. Cheers!

  • @bosox-pk9jp
    @bosox-pk9jp 10 месяцев назад +5

    Love these types of videos. As a home cook, I really enjoy learning techniques and recipes. Please keep them coming.

  • @neilthomas1781
    @neilthomas1781 11 дней назад

    Great teaching! Thanks for taking the time. Also love the eloquence with which the commentary section runs.

  • @jaytorr6701
    @jaytorr6701 10 месяцев назад +116

    I really love that while both chefs have worked at restaurants like fat duck, they still use traditional cooking techniques and sauces.

    • @NikosPer
      @NikosPer 10 месяцев назад

      places like ''fat duck'' are not comfort restaurants, they are trend makers.

    • @35PHaaton
      @35PHaaton 9 месяцев назад +3

      It's because you need to master and understand the fundamentals for you to be good at molecular gastronomy. We have a saying where any chef can make a bechamel sauce, but only a few have mastered it and have full knowledge of high quality ingredients.

    • @Mantelar
      @Mantelar 3 месяца назад

      Different kind of restaraunt. Theirs strikes me as one many people might go to on a special occasion, not just someone willing to pay 1500 for an 18 course tasting menu.

  • @35PHaaton
    @35PHaaton 9 месяцев назад +1

    Very true about stock cubes and for those who have never worked in a kitchen even most 5 stars hotels and fine dining uses stock cubes. It also makes the final pricing of the dish a little less expensive.

    • @ryand141
      @ryand141 17 дней назад

      First thing you should do in a 5 star kitchen is get the stock pot on. There's no excuse. If i was served a stock cube stock in a 5 star, I'd be pissed. It takes under 1 hour to make.

  • @assa5s1n43
    @assa5s1n43 10 месяцев назад +15

    Keep it up Fallow! I will be visiting from Norway late February!

  • @richsdixon
    @richsdixon 10 месяцев назад +2

    For the home cook like me it's the getting the heat of the pan correct so you can cook it on one side under a weight for 10 mins without burning the skin is what would be my biggest challenge here...!

  • @jetsamrover
    @jetsamrover 10 месяцев назад

    Thank you for this video. I appreciated the brush up on rouxes and classic sauces. I just made one of the best meals I've ever served by following your recipe, while pouring off the rendered chicken fat to make a proper egg fried rice as the side. It was all amazing and nothing went to waste.

  • @hatherlow
    @hatherlow 18 дней назад +1

    Thanks for this
    Best and most relevant cooking channel

  • @patfranklin4620
    @patfranklin4620 10 месяцев назад +2

    Great video! I started cooking in earnest about a year ago, and I find videos like these invaluable. Found your channel a few weeks ago, and I really enjoy your content!

  • @SethVanhaelst-f7l
    @SethVanhaelst-f7l 10 месяцев назад +1

    Fallow says, it will always be true. Great source.

  • @parttimehuman
    @parttimehuman 10 месяцев назад

    I really love seeing a chef cooking in their element and how they move as opposed to a a more, oh I don't know, deliberate style a of traditional cooking show.

  • @RobMedvedev
    @RobMedvedev 11 дней назад

    Love watching these videos since they popped up !

  • @J_Drix
    @J_Drix 10 месяцев назад +2

    Yes to more sauces! 🙌🏻

  • @triplow1
    @triplow1 10 месяцев назад

    I could listen to you all day, Will. I learn something new everytime I watch these videos. Great stuff as always, man. 👏

  • @DeJayHank
    @DeJayHank 22 дня назад

    This type of sauce works very well with garlic imo. I cook it often but with a lot more boring bits of chicken.
    Haven't thought about adding dijon off the heat though

  • @gamersunite7968
    @gamersunite7968 10 месяцев назад +4

    I could have used this the other day when I made the BEST chicken breast I've ever made. But now I know how to make it and I will be making chicken again tonight.

  • @BilboBeynon
    @BilboBeynon 10 месяцев назад +5

    Loved that video! Gonna be coming to Fallow for the first stop of our honeymoon! Cannot wait!

  • @THESUNDAYDINNERCHEF-uw1qh
    @THESUNDAYDINNERCHEF-uw1qh 10 месяцев назад +1

    Excellent, I miss the old days in the kitchen, Now following.

  • @gryzzly31
    @gryzzly31 10 месяцев назад

    Yes indeed, tarragon herb is estragon in french, used also for example in "bearnaise sauce". :)

  • @jibbacraftteamplays1282
    @jibbacraftteamplays1282 14 дней назад

    I also don’t have a pot of stock going on my stove all the time. I keep 2-3 store-bought liters of chicken, beef and veggie stock. I get the low sodium so that it comes unseasoned. Just the mirepoix and protein base. I season and carry on. Dad could not have MSG growing up so I grew up avoiding stock cubes.

  • @JamieVinter
    @JamieVinter 10 месяцев назад +1

    Really loving these new videos! Keen to learn a bit more about plating

  • @steveparkes1
    @steveparkes1 10 месяцев назад +1

    Stunning dish, as always, thank you!

  • @iMPRE7ed
    @iMPRE7ed 10 месяцев назад

    I will visit Fallow once in London. Keep posting this kind of videos too. Thank you, Chef!

  • @BoozewithNick
    @BoozewithNick 9 дней назад +1

    First off, Tarragon. That out of the way, excellent video, really. I’m trying this myself soon. Cheers from Oregon.

  • @JezzGT
    @JezzGT 10 месяцев назад +1

    Amazing content as always!
    Would definitely like to learn more about the 4 traditional sauces 🙌

  • @kauymatty841
    @kauymatty841 10 месяцев назад +6

    Yes please! More on the foundational sauces please

  • @quan6729
    @quan6729 10 месяцев назад +4

    On break from the kitchen watching this while I eat chicken with no sauce 😭😭. Excellent work chef

  • @skidstung
    @skidstung 10 месяцев назад +1

    I always like to eat and watch Fallow videos! Helps the appetite.

  • @oakleymc9300
    @oakleymc9300 6 дней назад +2

    Is there no oil in the pan when the chicken goes in?

  • @samuitimes
    @samuitimes 7 месяцев назад

    Hes been well trained this lad,fantastic cooking 👌🏻👍🏻

  • @lachlanmcgoldrick4877
    @lachlanmcgoldrick4877 10 месяцев назад

    Thanks chef! Looking forward to learning more from you on foundational sauces

  • @hern-t
    @hern-t 10 месяцев назад

    You guys are great. Thanks for sharing so many amazing and simple dishes. Cheers!

  • @sonic-factory
    @sonic-factory 10 месяцев назад +1

    Nice! Yes please can we see the other foundational sauces!

  • @franco_is
    @franco_is 4 месяца назад

    We call it tarragon here too 😊 But there are like dozens of ingredients we refer to with other names, like eggplant and zucchini, so easy to get mixed up!

  • @sailwesterly5444
    @sailwesterly5444 10 месяцев назад

    Nice one Chef. Always been a bit confused about exact nature of velouté. Going to try this out tonight.

  • @ianmooney4416
    @ianmooney4416 10 месяцев назад +1

    Brilliant, pleasure to watch - cheers! Will be adding my mustard as directed here from now on!

  • @Indureiner
    @Indureiner Месяц назад

    Here is a little love from Copenhagen, great videoes, you are on the top of the list next time i visit London

  • @pogiewogie
    @pogiewogie 8 месяцев назад

    Great vids. Very interesting with the chemistry of cooking and really in depth knowledge.

  • @calerenteuber
    @calerenteuber 8 месяцев назад

    These videos are fantastic mate, I'm learning so much keep them coming

  • @drucey1210
    @drucey1210 10 месяцев назад

    Chef, you are an absolute legend. Keep up the good work fallow. Can you do a video on how to make your boulangere potatoes? They look amazing 👏🏻

  • @RobMedvedev
    @RobMedvedev 11 дней назад

    Looks amazing !

  • @ryanmarcshaww
    @ryanmarcshaww 10 месяцев назад +2

    I like your style of filming and editing

  • @Taporeee
    @Taporeee 2 месяца назад +1

    Yes Chef 🧑‍🍳

  • @MrSquuqs
    @MrSquuqs 10 месяцев назад +1

    yes please, more sauces !!

  • @jenshjlund6488
    @jenshjlund6488 10 месяцев назад

    Absolutely awesome! ty chef!

  • @karanthapa8057
    @karanthapa8057 19 часов назад

    Outstanding chef

  • @brush-j7v
    @brush-j7v 7 месяцев назад

    Great video! More on the mother sauces would be awesome!

  • @garyherbert319
    @garyherbert319 3 месяца назад

    That sauce gave me an instant memory of my nan cooking boiled fish and liquor.

  • @andrealore75
    @andrealore75 10 месяцев назад

    Chef ,my favorite plate! I love this chicken..really work for dinner in house Sunday! ❤ like from Austria / italy

  • @Sharp.Penguin00
    @Sharp.Penguin00 10 месяцев назад +3

    Could you do a video showing how to make roasted chicken stock at home?

  • @ggangulo
    @ggangulo 10 месяцев назад +1

    well done chef!

  • @zieverinkpatrick
    @zieverinkpatrick 10 месяцев назад

    Please do all the mother sauces! I am interested in what dishes you will cook with them. Like valute with chicken I did at Christmas (with some citrus) but what do you do with an espagnole sauce or a bechamel (besides a lasagna).
    Anyway, thanks a lot for these videos!

  • @KeithGrant
    @KeithGrant 10 месяцев назад

    Looks fantastic. I’m gonna have to make this tonight!
    BTW, here in the States, I’ve only ever called it tarragon… never heard of estragon before 😅

  • @EBeverly-gv4ln
    @EBeverly-gv4ln 8 месяцев назад

    I think we just call it tarragon; that’s all I know it by. I haven’t thought of veloute in a couple decades but will probably do it this week thanks to this video.

    • @BobaPhettamine
      @BobaPhettamine 8 месяцев назад

      estragon is the proper word for tarragon, tarragon was an English cock up of the French word

  • @Arkadius87
    @Arkadius87 Месяц назад

    That is on point cooking. 😁👍
    Where your restaurant is? Gladly will try anything from your menu. 😊

  • @BLUCHIEF
    @BLUCHIEF 3 месяца назад

    That sauce was if anything a Dijon cream sauce. You cooked your butter before you cooked your flour at all. The most important aspect of roux is cooking your flour to the point that has activated the starch so that it will thicken your sauce consistently. I don’t know maybe you were just rushing for the camera. But if you’re gonna talk about foundational sauces, this was not a traditional veloute or bechamel. Just don’t want people to be confused about what the sauces would actually consist of in French foundational cooking. Don’t get me wrong. I’m sure the chicken and the sauce together were delicious with a nice hit of tarragon and Dijon. by the way tarragon is not across between chervil and parsley. Chervil and parsley are very mild and floral. Tarragon has a distinct sweet licorice essence to it that is pretty intense.

  • @Voice-over-animals
    @Voice-over-animals 3 дня назад

    Very cool. Love the tips

  • @daves1412
    @daves1412 10 месяцев назад +1

    Ace, thanks for that.

  • @ciaran2679
    @ciaran2679 10 месяцев назад +1

    Why use hot stock, or hot milk for a bechamel? Is it just to save time at the expense of maybe needing an extra pan? Or does it make a difference to the end result?

    • @Bobble86
      @Bobble86 10 месяцев назад

      Less likely to get lumps.

  • @tshegomalebana7297
    @tshegomalebana7297 8 дней назад

    Hi chef. What can I substitute for the mustard in the veloute?

  • @choke9270
    @choke9270 10 месяцев назад

    Visiting Fallow next week! Cannot wait.

    • @pogiewogie
      @pogiewogie 8 месяцев назад

      So how was it!

  • @housejunkie124
    @housejunkie124 8 месяцев назад

    top stuff! love it!

  • @Ca2C4
    @Ca2C4 8 месяцев назад

    I will probably never cook this myself but enjoy this very much nonetheless!

  • @LewisCroden
    @LewisCroden 10 месяцев назад

    Excellent video. Would love to see the other sauces

  • @Kepster05
    @Kepster05 10 месяцев назад

    More videos like this please!

  • @stogi
    @stogi 13 дней назад

    I’m sure it’s nice not to overcook the dark meat but I find that if you bring it to 200 degrees it falls apart like bbq. I prefer that texture.

  • @olivierchaligne7535
    @olivierchaligne7535 10 месяцев назад +1

    Estragon is french for tarragon. Maybe they use the French word for it in the US.

  • @Briax89
    @Briax89 10 месяцев назад +1

    Fantastic!

  • @eelectron9582
    @eelectron9582 10 месяцев назад

    American here. I've always heard of that herb referred to as Tarragon, including working in restaurants!

  • @bakeruk87
    @bakeruk87 10 месяцев назад +1

    Give us the journey!!!

  • @jopro2000
    @jopro2000 10 месяцев назад

    If you need reduced stock for a sauce, you would not really be able to use a stock cube, right? There would not be enough gelatin for the sauce?

  • @pathazelraw
    @pathazelraw 9 месяцев назад

    We call it tarragon in the USA; a little hard to find sometimes.

    • @BobaPhettamine
      @BobaPhettamine 8 месяцев назад

      i don't think he said in America i think that was just the auto subtitles i think he just said "what else do they call it (his colleagues name), estragon" which is its original French name

  • @MACtendo5
    @MACtendo5 10 месяцев назад

    We call it tarragon in the US as well

  • @theblobfish9614
    @theblobfish9614 10 месяцев назад +1

    Growing up i Always thought the legs were the prime cut of the chicken because we always used to fight over who gets legs vs breasts. Once i started to do the shopping i was really pleasantly surprised

  • @jilljulian5490
    @jilljulian5490 8 дней назад

    Tarragon is called tarragon in America, too. Currently living in Seattle, WA but have eaten local cuisine in most of the US states. Haven’t heard it called anything other than tarragon. What did you call it?

  • @Mo_Ketchups
    @Mo_Ketchups 6 месяцев назад +1

    I wasted a lotta jingle in the late ‘80s at culinary skewel. Today, there is literally _nothing_ (NO THING) you’ll learn there you cannot learn & do following quality chefs on RUclips. Facts.
    Just trust yourself-you’ve got two hands & a brain (& endless ways to source online). Just get AT it. Learnin’s _doin_ & vice versa. 🤷‍♂️👍

  • @rory4016
    @rory4016 10 месяцев назад

    class as usual

  • @vineetsheemar
    @vineetsheemar 2 месяца назад

    Hi John. Why did the cream not split?

  • @JosephPallares
    @JosephPallares 10 месяцев назад

    Yes make the mother sauces!

  • @Bulletzz303
    @Bulletzz303 10 месяцев назад

    At least where I work here in the states we still call it tarragon. Easy Bistro and Bar in Chattanooga, TN come eat with us

  • @Gr3kiZon3
    @Gr3kiZon3 7 месяцев назад

    Can you share what pans exactly are you using? A manufacturer or...?

  • @smartypants7954
    @smartypants7954 10 месяцев назад +1

    Love these vids
    Anyone know where I can get the stainless prep plates?

  • @ndzapruder
    @ndzapruder 10 месяцев назад

    We call it tarragon in the states too :)

  • @ojrprobert
    @ojrprobert 6 месяцев назад

    Food science question: You added the raw bits of chicken to the big stock pot at the start of the video, then took some of that stock out quite soon after for the dish. Of course the stock has been simmering for a while and all the chicken bits already in there were no doubt cooked through - so the addition of some new, raw bits of chicken isn't an issue for the stock?

    • @under.cover.carl.9424
      @under.cover.carl.9424 3 месяца назад

      Nah. Stock pot would be hot enough to cook out the rawness fairly quickly.

  • @charlesbopp1870
    @charlesbopp1870 28 дней назад

    Worked in two states and we call it taragon.

  • @barnaclebob123
    @barnaclebob123 10 месяцев назад

    I wanna go on a journey of discovery of sauces. Please guide us.

  • @AlienMidget123
    @AlienMidget123 10 месяцев назад +1

    I know you guys are busy as fuck, but would be well cool to see a series along the lines of ‘Stuff we cook at home’. Just simple stuff like pastas and stir fries and what have you. Big love chefs

  • @jillyb71
    @jillyb71 10 месяцев назад

    We call it tarragon as well. (USA)

    • @Magic-Man
      @Magic-Man 6 месяцев назад

      Yup, I've never even heard of the other thing he said it was called lmao