Dude ive learned so much from you. You're good for the world man. Today i cooked for a very tired dad. It made his day. Im happy, youre cool, we're cool
Best explanation chef! For reals all you need to know in one place and very well explained. I'm getting ready to take my acf certification test! Thank you so much I love your channel
I've been looking for a video like this for ages! I always thought that roux was really unnecessary, and you're not really developing flavor. Just adding stock to flour and butter. I'm on garde manger at my job, and I've been looking for a sauce video like this so I can get onto the hot line!
SlightyStuupid Right on, glad you found it helpful. We have a lot more info over at StellaCulinary.com/Sauces. Also, you should join our forum and ask questions; I'm always willing to help young cooks work their way up in the kitchen. Best of luck.
Btw, if you find you are intolerant to gluten, which I did about a year ago, practically any flour with starch in it will work for a roux, although the thickening power and time for simmering the the sauce until it thickens will vary considerably depending on what type of flour you use. You can make your own potato starch by grating potatoes into water and letting the starch settle out, and washing with water several times. You can even use dirty potatoes. In that case you can separate the sand by mixing strongly and very brief standing, after which point you can decant off the starch which will be suspended for longer. Then standing for longer as normal so you can decant off the wash water. You can even make glucose out of it by pressure cooking it in jars with a little acid, and then neutralising the acid if you need to for the recipe. ruclips.net/video/yKMkyr6CCSg/видео.html If you feel the need I'm always on the look out for gluten free recipes for things hard to normally make without it, such as pastry. Thanks ;)
First of all, thanks for making these videos, haven't tried emulsion sauces with eggs yet, won't dry deglazing wine have enough acid, or do you still need some added acid, and does for example, orange give enough acid for like a duck l'orange?
MrPassetti It all comes back to flavor structure, and tasting the sauce for balance right at the end before serving. So yes, wine will add some acid to the sauce. But that acid can become muted with the reduced stock and finishing fat. So once you add the fat at the end, taste the sauce. If it seems a little flat, a tiny bit of acid will brighten it up. For duck l'orange, you're usually using duck stock, which isn't going to be as rich as veal stock, and you're using it in small amounts so the orange juice can shine through. You can deglaze with white wine or an orange liquor, and then add in fresh orange juice and reduce, or just add in the orange juice sans wine/liquor during the deglazing step. A lot of classic recipes call for sugar; this helps to cut the acidity of the juice, making it sweet, but will also help to thicken the sauce as it is reduced. Most recipes also call for white vinegar, which will help to balance the sugar, giving you a sweet & sour effect. As you can see, there's lots of different approaches just for this simple classic dish, but when you simplify it to just flavor structure + technique, all you have to do is apply the reduction sauce technique and then adjust the flavors as you see fit. So here might be my approach: Saute some shallots and ginger in a pan. Deglaze with Grand Marnier (orange cognac) and reduce until it's almost gone. Add reinforced and reduced duck stock. Reduce until it starts to thicken, then add in fresh orange juice and zest, along with a little spoonful of sugar. Reduce again until a glaze is formed. Strain out zest, swirl in a pat of butter, squeeze in a little fresh orange juice to reinforce that fresh orange flavor, and taste. If it's too sweet/rich, you can add a dash of vinegar or lemon juice to bring the sauce into balance. Because there is already a lot of orange in the sauce, a little bit of citric acid (from the lemon) will help to brighten the sauce, while reinforcing the orange/citrus flavor profile. Let me know if you have any more questions.
Nice, but I do find the flavour of canola oil to be a little objectionable, especially when heated. It smells like burnt grass to me :P I would personally use sunflower or peanut or even something else, but that's just me :D I have been cooking for 30 years, making stocks and such but only recently have become more serious about it. I was shocked to find that the much vaunted five mother stocks were simply three types of roux thickened liquid plus tomato sauce and hollandaise. All of were techniques which I had already mastered. Hollandaise recently and the others as a child. I find it quite bizarre that veloute is distinguished from espagnole simply on the basis of being made with roux blonde and un-roasted bone stock versus roux brun and roasted bone stock. Personally when making a stock I always brown the bones and or meat in some way or other, and I use roux brun only for gravies and other robust things. I really wouldn't have considered not roasting anything but fish bones for fish stock, and I probably would even roast them. Chicken especially, I find the stock about a million times better if made with browning. I feel I might be missing something here?
@@EqualsDeath yes I know, but I personally when I cook for myself and friends and family I don't particularly care about the technical distinction between a velouté and an Espagnole or how white or dark the colour is, and the deciding factor for me is the taste, and having tried both I prefer an Espagnole.
@@EqualsDeath orly? How so? As far as I know, an Espagnole is dark stock thickened with roux brun with maybe a little tomato paste, a veloute is a light stock thickened with roux blonde. What am I missing?
Not roasted but roast them in a pan, this guy hasnt got a fluckin clue, its like a comedy show oh and buy cooking burgundy oh and if you want wine flavour use raw wine, that must be wine thats not been roasted in a pan, the 3 modern mother sauces are reduction, emulsion & puree haha, i must visit spazmania to visit this pot washer.
I just wanted to let you know that I recently can a cross your channel, I spent my whole life in the kitchen Hilton,Sheraton,The Ritz Carlton, I love all I have seen you are a great teacher ;/
What would タレ "tare" (a Japanese sauce made by extracting flavour from konbu, katsuobushi, bonito ect.) that is used in ramen and other Japanese foods, be considered in the 3 modern sauces. you dont really reduce, emulsify, or puree anything in it so I'm just curious how you would classify it. thank you so much for this video and everything else you put out, it has helped me out so much.😁
I learned the mother sauces last year...it was obvious that roux-based sauces were all the same thing. At this point, my favorite way of making mac & cheese is with a roux, mixed with 70% milk and 30% reduced stock (I usually use a light chicken stock). When the bechaloute is made, I add an aged chevre (microplaned; otherwise you risk grittiness), some white wine - or straight sodium citrate; the chemical helps with cheese emulsification, and some don't drink/object to cooking with wine - and some white pepper. Add cheese in steps until the sauce just starts to feel gritty. Strain through a fine sieve and reserve the strainer junk for an omelette, if you're concerned about loss of cheese. Smooth, fantastic base for a cheesy-pasta sauce.
Due to quarantine, I started learning how to cook. When I started reading about sauces, it was very confusing to me as a mathematician and engineer because the classification to 5 "mother sauces" doesn't seem logical -- some of them are too similar, and the 5th one seems really off. Your approach seems to be more logical to me, so thank you sir!
This chef is brilliant and a master teacher. I have been cooking over 50 years,CIA, the Europe time spent learning ,etc. Chef Jacob is a master , innovative, instructor. Practice,preactice what he teaches and you will be an star!
great stuff. I laughed when you noted that the mother sauces (except hollaindaise/bearnaise) are all the same because I thought the same thing when I was learning.
trav4oilers Very cool. If you're interested in being a chef, I would also recommend hanging out over on the Stella Culinary forums. Lots of good discussions there, and I frequently do audio responses for the larger discussion threads. Best of luck in your journey.
you're a Little eager beever!!! being a top Chef is more about just watching Videos son....anyone can turn on a fry pan and throw something on it...to be a real masterchef first requires an inherit love for People. Something that most Chefs lack and you can see the results on the Food they serve.
As a trainee cook (calling myself a trainee Chef would be an overstatement at this point), your videos/site/forum are what I use to study on the side and I have the deepest gratitude towards your material sir. You, you are doing a great job, thank you.
I've watched several of your Stella culinary videos. Using this video I was able to make a really good chicken reduction for some cutlets I made. Your videos are very helpful and they've taught me a lot!
Great video. Thanks Jacob. I love to cook and here in Ireland we are blessed with the finest produce. Your methods, technical as they are, deliver fantastic results. Thank you for making these videos.
Why would anyone thumbs down this video? It is a great learning tool and it's free.... Anyway thanks for all of my our videos and thanks for sharing your talent and passion.
This content was just what I was looking for. Was considering going to culinary school but now I think I might just watch your videos over and over 😁 thank you sir
Been crushing your videos thank you! I am currently a cook in the United States, but 4 months ago I moved to France. I have been cooking for 4-5 years, but have never been in culinary school. I am currently cooking here at a 1 Michellin Star, but most of this stuff I know but just not the correct terms or science around it, and I appreciate you giving me all the info!! Thank you.
this man is very well spoken, it's like listening to an audiobook. Idk if he's just riffing or reading a script, but he just sounds like he's read a lot of books 😆
First, I love you. Second, I'm looking at the sauce page and there's a lot of info. Is the written portion the guide or is there a download for the guide? I'm about to start watching the in depth reduction video and wanted to make sure I'm not missing anything.
Awesome video Chef! you freaking Rock!!! this is Tony From Brazil! keep doing the videos, you inspire soooo many people because you teach sooo good!!! thanks very much Chef! Godspeed!!!
This is really good stuff! You know, its been proposed Bruce Lee was taken out for the dissemination of his hybrid martial arts. This is right up there. Hope you stay safe brother! ; )
Chef, there are dissolvable date stickers available. The number one thing I hate as a chef is to see old date stickers stuck on a Cambro. Rule number one in cooking anything is clean items, which includes the outside of cambros. Awesome video though
I'd like to suggest that you call these the three "stepmother sauces". Regardless I love what you're doing, and that your'e passing your knowledge on to those that want to improve in the kitchen. Thank you
i am going through escoffier online..they don't mention the three modern souses.. can u take the chicken,beef and pork to make a for all intense purpose a universal sauce i understant the diff in each sauce..but i plan to open a small brick and mortar as well as a mobile kitchen..can i use a universal sause for proteins except beef and still keep the same flavor profile for white meats
Hi Jacob. Thanks for creating a video based just on sauces. I love cooking for my girlfriend and this is going to take my dishes to another level. I owe you one!
Thank you Jacob I absolutely love your videos! I love your technical approach to cooking it really helps me understanding the tecniques etc. of cooking.
But on a professional note... What if you want to incorporate the flavors that a roux puts into your sauce? Your thanksgiving explanation is lazy. How do you put that into a pan you deglazed with port or red wine with currants with duck breast fond? I like the nuttiness from a roux with currants and wine with duck.
Good video but what about Foams/Espuma possibly missed out stabilisers as “modern mother sauce number 4” although I’m not really a fan it’s often used in the world of gastronomy.
tonymc11 depending on how they’re formulated, foams and Espumas would fall under emulsification or reduction. Reductions use various hydrocolloids as thickeners and stabilizers, the most common being flour and starch, but xanthan gum, agar, gelatin, lecithin are all hydrocolloids. Foaming or frothing is just applied technique but doesn’t necessitate a completely different category. Think whipped cream.
When I make a broth for sauce should I seasoning it with salt? I mean we are going to reduce it by 1/2 or 3/4 so salt content will be insane at the end. Please someone answer :D
As somebody whose level of cooking is "microwave." I found this a really interesting video in a cerebral way. I enjoy and appreciate cooking theory, and you explain things very well. Great vid.
I love your videos. Very good instruction. One thing I need to mention: It has been discovered that there was an error when the translation of Escoffier's Book was made. The translator called the fifth sauce "Hollandaise", but it should have been Mayonaise. Check out the video by Alex. This has caused a lot of problems over the years. Keep up the good work. I love your take on sauces.
This man has a heart of gold. He is giving what took him years to sound simple because he is caring. God bless you sir!
Absolutely! Because when you truly love something...you have to give it away :-)
This man's videos are a damn gold mine of information, even for chefs like myself who just need a refresher course
Dude ive learned so much from you. You're good for the world man. Today i cooked for a very tired dad. It made his day. Im happy, youre cool, we're cool
I like the way Jacob talks about cooking. There's a lot of useful information to go through and bring your cooking to the next level. Thanks a lot.
great video I'm a self taught..from mother to son chef ....you pieced up the jigsaw puzzle for me....keep up the good work... thank you sooooo much
Best explanation chef! For reals all you need to know in one place and very well explained. I'm getting ready to take my acf certification test! Thank you so much I love your channel
You, sir, are amazing!
Wow - you are an exceptional teacher! Thank you very much!
I've been looking for a video like this for ages! I always thought that roux was really unnecessary, and you're not really developing flavor. Just adding stock to flour and butter. I'm on garde manger at my job, and I've been looking for a sauce video like this so I can get onto the hot line!
SlightyStuupid Right on, glad you found it helpful. We have a lot more info over at StellaCulinary.com/Sauces. Also, you should join our forum and ask questions; I'm always willing to help young cooks work their way up in the kitchen. Best of luck.
Thank you Chef. You and Chef John from “Food Wishes” are perfect in combination.
You are good man and best chef in the world
Thank you for such in an depth knowledge of sauces
This is amazing!! Thanks so much for all this
This the type of person that would actually make a sauce in a food processor or a blender
Thanks a lot for this video.
Excellent, excellent, excellent!
Very helpful Cheff
this dude tricked me i thought tom segura was teaching me sauce making!!!
I love ur work.
Thank you. I appreciate you watching.
thank you for the knowledge :)
Excellent vídeo i wish i could study in this school
Btw, if you find you are intolerant to gluten, which I did about a year ago, practically any flour with starch in it will work for a roux, although the thickening power and time for simmering the the sauce until it thickens will vary considerably depending on what type of flour you use.
You can make your own potato starch by grating potatoes into water and letting the starch settle out, and washing with water several times. You can even use dirty potatoes. In that case you can separate the sand by mixing strongly and very brief standing, after which point you can decant off the starch which will be suspended for longer. Then standing for longer as normal so you can decant off the wash water. You can even make glucose out of it by pressure cooking it in jars with a little acid, and then neutralising the acid if you need to for the recipe. ruclips.net/video/yKMkyr6CCSg/видео.html
If you feel the need I'm always on the look out for gluten free recipes for things hard to normally make without it, such as pastry. Thanks ;)
Great video
amazing chef..
First of all, thanks for making these videos, haven't tried emulsion sauces with eggs yet, won't dry deglazing wine have enough acid, or do you still need some added acid, and does for example, orange give enough acid for like a duck l'orange?
MrPassetti It all comes back to flavor structure, and tasting the sauce for balance right at the end before serving. So yes, wine will add some acid to the sauce. But that acid can become muted with the reduced stock and finishing fat. So once you add the fat at the end, taste the sauce. If it seems a little flat, a tiny bit of acid will brighten it up.
For duck l'orange, you're usually using duck stock, which isn't going to be as rich as veal stock, and you're using it in small amounts so the orange juice can shine through. You can deglaze with white wine or an orange liquor, and then add in fresh orange juice and reduce, or just add in the orange juice sans wine/liquor during the deglazing step.
A lot of classic recipes call for sugar; this helps to cut the acidity of the juice, making it sweet, but will also help to thicken the sauce as it is reduced. Most recipes also call for white vinegar, which will help to balance the sugar, giving you a sweet & sour effect.
As you can see, there's lots of different approaches just for this simple classic dish, but when you simplify it to just flavor structure + technique, all you have to do is apply the reduction sauce technique and then adjust the flavors as you see fit.
So here might be my approach:
Saute some shallots and ginger in a pan. Deglaze with Grand Marnier (orange cognac) and reduce until it's almost gone. Add reinforced and reduced duck stock. Reduce until it starts to thicken, then add in fresh orange juice and zest, along with a little spoonful of sugar. Reduce again until a glaze is formed. Strain out zest, swirl in a pat of butter, squeeze in a little fresh orange juice to reinforce that fresh orange flavor, and taste. If it's too sweet/rich, you can add a dash of vinegar or lemon juice to bring the sauce into balance. Because there is already a lot of orange in the sauce, a little bit of citric acid (from the lemon) will help to brighten the sauce, while reinforcing the orange/citrus flavor profile.
Let me know if you have any more questions.
Stepped away from roux 40 years ago and never looked back.
That was awesome
Nice, but I do find the flavour of canola oil to be a little objectionable, especially when heated. It smells like burnt grass to me :P I would personally use sunflower or peanut or even something else, but that's just me :D
I have been cooking for 30 years, making stocks and such but only recently have become more serious about it. I was shocked to find that the much vaunted five mother stocks were simply three types of roux thickened liquid plus tomato sauce and hollandaise. All of were techniques which I had already mastered. Hollandaise recently and the others as a child. I find it quite bizarre that veloute is distinguished from espagnole simply on the basis of being made with roux blonde and un-roasted bone stock versus roux brun and roasted bone stock.
Personally when making a stock I always brown the bones and or meat in some way or other, and I use roux brun only for gravies and other robust things. I really wouldn't have considered not roasting anything but fish bones for fish stock, and I probably would even roast them. Chicken especially, I find the stock about a million times better if made with browning. I feel I might be missing something here?
If you want a nice white veloute you don't brown the bones/meat.
@@EqualsDeath yes I know, but I personally when I cook for myself and friends and family I don't particularly care about the technical distinction between a velouté and an Espagnole or how white or dark the colour is, and the deciding factor for me is the taste, and having tried both I prefer an Espagnole.
@@MrGoatflakes espagnole is not a dark veloute. two completely different things
@@EqualsDeath orly? How so? As far as I know, an Espagnole is dark stock thickened with roux brun with maybe a little tomato paste, a veloute is a light stock thickened with roux blonde. What am I missing?
Science meets art.
this guy is low-key the man
In your video.. S is for SAUCE.. you said Brown Sauce.. now you're saying Espanole?
8
Technique > recipes
Not roasted but roast them in a pan, this guy hasnt got a fluckin clue, its like a comedy show oh and buy cooking burgundy oh and if you want wine flavour use raw wine, that must be wine thats not been roasted in a pan, the 3 modern mother sauces are reduction, emulsion & puree haha, i must visit spazmania to visit this pot washer.
wish i could just put watching your vids on my resume
yesss he needs a certification
This comment came out 7 years and only has 51 likes. An injustice!
I just wanted to let you know that I recently can a cross your channel, I spent my whole life in the kitchen Hilton,Sheraton,The Ritz Carlton, I love all I have seen you are a great teacher ;/
Awesome, thanks Michael!
What would タレ "tare" (a Japanese sauce made by extracting flavour from konbu, katsuobushi, bonito ect.) that is used in ramen and other Japanese foods, be considered in the 3 modern sauces.
you dont really reduce, emulsify, or puree anything in it so I'm just curious how you would classify it. thank you so much for this video and everything else you put out, it has helped me out so much.😁
This is actually quite amazing. Extremely impressive. One of the best approaches I have ever seen.
great video, I should've saved 2 years and a ton of money on culinary school and just learned on RUclips, hahahah
So much knowledge dropped in 30 mins. Helpful stuff! I'm gonna have to rewatch this a few times to really absorb everything.
I learned the mother sauces last year...it was obvious that roux-based sauces were all the same thing. At this point, my favorite way of making mac & cheese is with a roux, mixed with 70% milk and 30% reduced stock (I usually use a light chicken stock). When the bechaloute is made, I add an aged chevre (microplaned; otherwise you risk grittiness), some white wine - or straight sodium citrate; the chemical helps with cheese emulsification, and some don't drink/object to cooking with wine - and some white pepper. Add cheese in steps until the sauce just starts to feel gritty. Strain through a fine sieve and reserve the strainer junk for an omelette, if you're concerned about loss of cheese.
Smooth, fantastic base for a cheesy-pasta sauce.
Due to quarantine, I started learning how to cook. When I started reading about sauces, it was very confusing to me as a mathematician and engineer because the classification to 5 "mother sauces" doesn't seem logical -- some of them are too similar, and the 5th one seems really off. Your approach seems to be more logical to me, so thank you sir!
This chef is brilliant and a master teacher. I have been cooking over 50 years,CIA, the Europe time spent learning ,etc. Chef Jacob is a master , innovative, instructor. Practice,preactice what he teaches and you will be an star!
great stuff. I laughed when you noted that the mother sauces (except hollaindaise/bearnaise) are all the same because I thought the same thing when I was learning.
This is exactly what I was looking for regarding the steps of making sauces instead of just basic ingredients.
Fantastic Video chef! I;m only 18 years old and videos like this are what are going to set me light years ahead of everybody else.
trav4oilers Very cool. If you're interested in being a chef, I would also recommend hanging out over on the Stella Culinary forums. Lots of good discussions there, and I frequently do audio responses for the larger discussion threads. Best of luck in your journey.
Jacob Burton I would reccomend changing reduction to dehydration.
trav4oilers
you're a Little eager beever!!! being a top Chef is more about just watching Videos son....anyone can turn on a fry pan and throw something on it...to be a real masterchef first requires an inherit love for People. Something that most Chefs lack and you can see the results on the Food they serve.
*inherent
Excellent teacher. He makes the complicated seem simple.
As a trainee cook (calling myself a trainee Chef would be an overstatement at this point), your videos/site/forum are what I use to study on the side and I have the deepest gratitude towards your material sir. You, you are doing a great job, thank you.
I've watched several of your Stella culinary videos. Using this video I was able to make a really good chicken reduction for some cutlets I made. Your videos are very helpful and they've taught me a lot!
I freaking love Your channel, great scientific view on cooking. Keep them coming! :)
pawsup93 Thank you!
whoa yeah!! big applauses chef
sauces never made so clear
you helped me in my final exam at my culinary school
I missed this one. Some great information here and very well explained. A proper chef. Not many on RUclips.
You are an excellent teacher. The little videos down in the corner of the screen really illustrate your words. Thanks for sharing your knowledge.
AWESOME. seriously awesome. thanks Jacob
Great video. Thanks Jacob. I love to cook and here in Ireland we are blessed with the finest produce. Your methods, technical as they are, deliver fantastic results. Thank you for making these videos.
+Mel Hughes Thanks Mel, glad you are enjoying the videos.
Why would anyone thumbs down this video? It is a great learning tool and it's free.... Anyway thanks for all of my our videos and thanks for sharing your talent and passion.
Anti Sauce Squad
This content was just what I was looking for. Was considering going to culinary school but now I think I might just watch your videos over and over 😁 thank you sir
Been crushing your videos thank you! I am currently a cook in the United States, but 4 months ago I moved to France. I have been cooking for 4-5 years, but have never been in culinary school. I am currently cooking here at a 1 Michellin Star, but most of this stuff I know but just not the correct terms or science around it, and I appreciate you giving me all the info!! Thank you.
Thank you for sharing your knowledge! Tomate has an e on the end of it though. It’s feminine.
You can tell this man has a passion for cooking by the way he explains everything, great video!
I love your teaching style. You have to teach from the abstract and modular components to truly get the foundation of any practice.
this man is very well spoken, it's like listening to an audiobook. Idk if he's just riffing or reading a script, but he just sounds like he's read a lot of books 😆
First, I love you. Second, I'm looking at the sauce page and there's a lot of info. Is the written portion the guide or is there a download for the guide? I'm about to start watching the in depth reduction video and wanted to make sure I'm not missing anything.
awesome video chef and very informative too
Great video. Thank you so much for sharing this information!
Awesome video Chef! you freaking Rock!!! this is Tony From Brazil! keep doing the videos, you inspire soooo many people because you teach sooo good!!! thanks very much Chef! Godspeed!!!
This is really good stuff! You know, its been proposed Bruce Lee was taken out for the dissemination of his hybrid martial arts. This is right up there. Hope you stay safe brother! ; )
Chef, there are dissolvable date stickers available. The number one thing I hate as a chef is to see old date stickers stuck on a Cambro. Rule number one in cooking anything is clean items, which includes the outside of cambros. Awesome video though
I'd like to suggest that you call these the three "stepmother sauces". Regardless I love what you're doing, and that your'e passing your knowledge on to those that want to improve in the kitchen. Thank you
whoa...I learned alot. thanks
i am going through escoffier online..they don't mention the three modern souses.. can u take the chicken,beef and pork to make a for all intense purpose a universal sauce i understant the diff in each sauce..but i plan to open a small brick and mortar as well as a mobile kitchen..can i use a universal sause for proteins except beef and still keep the same flavor profile for white meats
hmmmm and all the sauces are food......so......... this is silly. Why do we have to make things easy all the time? Not everyone can do everything.
Just started watching your videos, very interesting and informative, thanks! - from over here in England.
Hi Jacob. Thanks for creating a video based just on sauces. I love cooking for my girlfriend and this is going to take my dishes to another level. I owe you one!
Nick Singh (blackchilliwing) Right on nick. Glad you found the video helpful.
By just memorising and repeating the name of the 2 sauces at the top
I'm already a reference in my surrounding.
I would eat your food dude.
* KNOCK KNOCK KNOCK *
Open up! It's the sauce police! 🚨😂😂😂
Nice video. Just one correction. Hollandaise is not a mother sauce. Mayo is.
This is terrific. Very practical.
Bài somewhere (July) rất hay, mong một ngày cô hướng dẫn bài này
Thank you Jacob I absolutely love your videos! I love your technical approach to cooking it really helps me understanding the tecniques etc. of cooking.
TheImbame I'm glad you found this video enjoyable. Thanks for watching.
Fabulous. I appreciated for this lesson
Would blanching habaneros before making hot sauce make a difference?
Thank you so much for your videos and sharing your knowledge
But on a professional note... What if you want to incorporate the flavors that a roux puts into your sauce? Your thanksgiving explanation is lazy. How do you put that into a pan you deglazed with port or red wine with currants with duck breast fond? I like the nuttiness from a roux with currants and wine with duck.
I would deglaze and then add the roux. Full lecture is here if you're interested: ruclips.net/video/EUyXvO9MQJk/видео.html
Good video but what about Foams/Espuma possibly missed out stabilisers as “modern mother sauce number 4” although I’m not really a fan it’s often used in the world of gastronomy.
tonymc11 depending on how they’re formulated, foams and Espumas would fall under emulsification or reduction. Reductions use various hydrocolloids as thickeners and stabilizers, the most common being flour and starch, but xanthan gum, agar, gelatin, lecithin are all hydrocolloids.
Foaming or frothing is just applied technique but doesn’t necessitate a completely different category. Think whipped cream.
Absolutely excellent teacher.
love it love it love it... this info is golden!
I agree with most of what you said my only concern is when you said you add roux with tomato sauce.
I’ve had it at a very nice restaurant, but I’ve never been able to recreate it. It’s kinda like my search for the holy grail.
There's a French guy who has a video on YT where he makes it. Search "sauce tomat mother sauce" and you should find it
How about a Beef Burgandy (Beef tips in a rich sauce)
great video chef very helpful
When I make a broth for sauce should I seasoning it with salt? I mean we are going to reduce it by 1/2 or 3/4 so salt content will be insane at the end. Please someone answer :D
Nope. Stocks and broths are considered bases. You don't want to add salt until the very end of the reduction process.
As somebody whose level of cooking is "microwave." I found this a really interesting video in a cerebral way. I enjoy and appreciate cooking theory, and you explain things very well. Great vid.
linkdude64 Thank you. Glad you enjoyed the video.
Chinois...real world kitchen folk know this as a China cap. Funniest and most racist piece of kitchen equipment ever. Go Raiden!
"Chinois" is the French word for Chinese. I never realized why it was called that until now; it does look like a bamboo hat.
You need to let people know this shit ain’t for beginners...
Thank you so much for these amazing tutorials!
God bless you chef for giving us new ideas 🙏🙏🙏
I think I'll be calling them the Stella mother sauces...
I love your videos. Very good instruction. One thing I need to mention: It has been discovered that there was an error when the translation of Escoffier's Book was made. The translator called the fifth sauce "Hollandaise", but it should have been Mayonaise. Check out the video by Alex. This has caused a lot of problems over the years. Keep up the good work. I love your take on sauces.
Excellent info and super high production quality
+akumasan707 Thanks. Glad you enjoyed the video.