Thank you. And yes, the "no fluff" approach works but only when you have something of substance to share LOL. BTW - It's the only approach that I know how to do !! LOL Thanks again !!
Hey chef, I have enjoyed all your RUclips cooking videos. I worked with a number of chefs in my time. I tell you, your style is where it`s at, far as real pro cookery goes. My favorites are the ones where you make sauces and stocks and such. That is what I did, prep work. Got to work before 7AM and stayed till 1 to 2 am the nest day. Some times I camped out in the lounge so I didn't have to go home and then come back in 3 or 4 hours. (You are the REAL Chef John in my book!)
WOW ! it's so nice to read your comment. It's no coincidence that your favorites are also my favorites (stock & sauces). My business partner is always making humorous comments whenever I cite the amount of certain preparations that I've made. So, after using my calculator for a minute I'm estimating that I've made a pot of sauce around 100,000 times lol (not bragging - just sayin...). I based that calculation on having made an average of seven sauces a day - six days a week for 48 years. In reality, it was much more than that because there were numerous years when I made 10-15 sauces a day. In fact, every kitchen that I worked in I always chose to be the person to set up the sauce stations and never considered giving that job to anyone else. I mean, once you get past the 10K-20K mark, what's the point in letting a less experienced cook do it - right ? !! lol. And yes, I camped out in restaurants many times rather than go home - so I know what that's like !! LOL. I hope you have a great cooking year and thanks for sharing with us.
Thank you and you're welcome !! Yes, Madeira is FROM Portugal but the French put the "Madeira Sauce" stamp on this creation, not the Portuguese. If you do some homework on this you might discover a whole slew of things that come from one place but were developed in an entirely different place.
Great video - thanks. Only one comment. The only place Madeira is domestic is on the island of Madeira. Anything else is fortified wine (which obviously covers a lot of varieties).
No your getting technical. When people refer to outside of the US products/versions, they often refer to the American made version as the domestic version. Sorry I didn't spell that out more clearly for you.
Thank you sir! I'm happy to say that this sauce is part of my cooking DNA and I could never forget it !! LOL I hate to sound monotonous (with big numbers) but this is one of those sauces that I've made hundreds of times. - Not something I can or want to forget !! lol
Great video! Love the no fluff straight on approach, one can tell when it's legit!
Thank you. And yes, the "no fluff" approach works but only when you have something of substance to share LOL.
BTW - It's the only approach that I know how to do !! LOL
Thanks again !!
Can I come to your house for dinner. I will bring the bottle.
Thanks for the compliment!!
I'm not sure where you live but I'll gladly accept the bottle in the mail !!! LOL
Hey chef, I have enjoyed all your RUclips cooking videos. I worked with a number of chefs in my time. I tell you, your style is where it`s at, far as real pro cookery goes. My favorites are the ones where you make sauces and stocks and such. That is what I did, prep work. Got to work before 7AM and stayed till 1 to 2 am the nest day. Some times I camped out in the lounge so I didn't have to go home and then come back in 3 or 4 hours. (You are the REAL Chef John in my book!)
WOW ! it's so nice to read your comment.
It's no coincidence that your favorites are also my favorites (stock & sauces). My business partner is always making humorous comments whenever I cite the amount of certain preparations that I've made. So, after using my calculator for a minute I'm estimating that I've made a pot of sauce around 100,000 times lol (not bragging - just sayin...). I based that calculation on having made an average of seven sauces a day - six days a week for 48 years. In reality, it was much more than that because there were numerous years when I made 10-15 sauces a day. In fact, every kitchen that I worked in I always chose to be the person to set up the sauce stations and never considered giving that job to anyone else. I mean, once you get past the 10K-20K mark, what's the point in letting a less experienced cook do it - right ? !! lol.
And yes, I camped out in restaurants many times rather than go home - so I know what that's like !! LOL.
I hope you have a great cooking year and thanks for sharing with us.
Madeira is actually Portugal sauce, not France ☺. Madeira Island located in Portugal.
Great vídeo, thank you xxx
Thank you and you're welcome !!
Yes, Madeira is FROM Portugal but the French put the "Madeira Sauce" stamp on this creation, not the Portuguese. If you do some homework on this you might discover a whole slew of things that come from one place but were developed in an entirely different place.
Great video - thanks. Only one comment. The only place Madeira is domestic is on the island of Madeira. Anything else is fortified wine (which obviously covers a lot of varieties).
No your getting technical. When people refer to outside of the US products/versions, they often refer to the American made version as the domestic version. Sorry I didn't spell that out more clearly for you.
Good day chef i just want to ask if its okay to use redwine to make madiera sauce??
Not, it's not, but it's totally OK to make red wine sauce with red wine.
Good to see one of your videos again, Chef. I’ve forgotten about this sauce. Happy New Year.
Thank you sir!
I'm happy to say that this sauce is part of my cooking DNA and I could never forget it !! LOL
I hate to sound monotonous (with big numbers) but this is one of those sauces that I've made hundreds of times. - Not something I can or want to forget !! lol
I love his no nonsense approach and explanation of his methodology.
Thank you!!
I do it automatically - not necessarily planned or thought out very much.
Thank you for sharing chef.... happy holidays
Bless
You're very welcome !
And yes, let's hope that we all have a healthy and good cooking year!!
Beautiful
Thank you chef , Ive been looking for this for a long time,
You're very welcome.
This is a great timeless sauce.
Excellent
Thank you. I agree and I love this sauce.
Thanks for the video chef.
You're very welcome !!