No question this is THE BEST food channel on my feed. No. Question. Thanks for your videos. I hope i can eat at your restaurant next time im in London.
I've had this exact dish once, many years ago. It was fantastic and I never knew what it was except for the leeks. I wish I could have it again. Maybe... Maybe I should buy a flamethrower...
I'm a big believer in sauces shouldn't be required for a dish to be good, but this actually seems like a step beyond sauce into side dish territory. A proper meal complement.
THANK YOU for saying fine mesh strainer instead of chinois. For those curious why one should consider not saying it, it refers to the conical rice paddy hat. I know what term I'd use to describe this, but it often makes folks' eyes glaze over, so let's just say it doesn't belong in modern parlance.
What chinois are they using? I need to get one in the kitchen but umming and arrring about if the Matfer one... Not sure if it's actually worth it or not.
Holy shit ive been looking for something to do with all the onion skins/scraps i end up with. This sound so easy and tasty.
You don't garbage them?.
@jad2290 nah. Usually I'll make a stock with them when I have the time, but this looks alot better.
@@jad2290 a good technique is to freeze ur veg waste to make veggie stock later on
If you have a garden you could do a compost also
I chop em up and just toss in the garden soil, doesn't stink or anything.
You can also boil them for stock.
Keep doing what you're doing! Always learning something!
No question this is THE BEST food channel on my feed. No. Question. Thanks for your videos. I hope i can eat at your restaurant next time im in London.
You’re a great chef. RUclips cooks are rarely this high quality 👍
I'm German and have known for cooking for 35 years now. Your channel is getting me to the next level ❤❤❤
Hi German
Nbc germ
@bertdevries5998 how young are you? 16!
I may never actually make them but these sauces always look delicious!
Really enjoy your style of teaching, man. Keep it up. Quality content.
Thank you for giving me a new cooking idea I didn't think of before. It's difficult to find anything new of value :)
I've had this exact dish once, many years ago. It was fantastic and I never knew what it was except for the leeks.
I wish I could have it again. Maybe... Maybe I should buy a flamethrower...
Rothenberger blowtorches are amazing for cooking and would be perfect for this at home!
I'm a big believer in sauces shouldn't be required for a dish to be good, but this actually seems like a step beyond sauce into side dish territory. A proper meal complement.
Im a big believer that a dish without any sauce-element is not a dish at all.
Velvety sounds like the perfect description. Flavorful, I'm sure it is 😋👍
definitely want to try this, really looks like itd take the dinner table by surprise! and so simple really
You make it look very easy, great teacher!
Wow that looks great! Have a nice day!
Subscribed a few weeks ago, really like your vids.! Just got into the fine dining game, it's a different world 🌎
THANK YOU for saying fine mesh strainer instead of chinois. For those curious why one should consider not saying it, it refers to the conical rice paddy hat. I know what term I'd use to describe this, but it often makes folks' eyes glaze over, so let's just say it doesn't belong in modern parlance.
wow this looks incredible, wouldnt have ever thought to infuse the cream with burning leeks
I've had this, it's so good
Never heard of this sauce, but feel inspired to try it 👌🏻♥️
Looks soo good!
What chinois are they using? I need to get one in the kitchen but umming and arrring about if the Matfer one... Not sure if it's actually worth it or not.
Trim is looking sharp
You boys are great. Need a chef de parti
Super talented 👌🏻
Brilliant, looks delicious
hi chef how long does this sauce hold in tye fridge/freezer
Looking good Will! 💯
How do they get the onion peels without all the dirt? Most times I peel an onion, I find a bunch of dirt.
Excelente receta
I like this one!
This is an education
Amazing im 100% giving this a go
Looks banging!
That's looks amazing, well done from ex chef
This is pretty high level
I’d love to try it, but I would set off the smoke alarm at my apartment trying this!
Amazing
Oh yes! Served over roast salsify or parsnips & I'm in a very good place.
how can I actually smell that? 😂😂😂 amazing as usual
There’s probably enough onion flavor there to make me sing the onion song
Increible
But what is the actual cream? What kind?
Rip my fire alarm
Yes chef!
I tried this once..... The skins set the cubbard on fire lol
Also what’s the green sauce in the beginning?
some kind of herb oil
This sauce could go sooooo wrong.
Romesco sauce with cod and parsley oil!
Saved.
❤
CRUSTACEAN SAUCES! FISH STOCK BASED SAUCES! THANKS CHEF!
Never waste your onion skins, they're handy for vegetable broth too.
"really good for vegetables, eggs, fish, and meat or pasta sauce."
😍✨
Damn would never thought of burn the veggieskin
BRING THE GATORWINE BOI
fire
Cook book!
I watch your shorts and then go practice them at work
I just found your channel and I love it! I’m feeling saucy😉
Love the videos but everything is too close to the camera, move back a bit 😭
I thought the sauce on the plate was a tortilla or crepe until the second watch.
Doesnt the sauce get ashy?
You would need like half a cup of ash to really feel it
these are food trims like onion skins which produce nearly no ash
There’s not really any ash in there. Also it gets passed off twice after flaming.
I watched another chef use the scraps to make a seasoned salt. I tried it myself and it’s delicious!
🤤🤤🤤
Too much hard work 😅
Oh no! All those good healthy animal fats elsewhere and then you use vegetable oil here 😭😭😭
Hell no
When the local welder starts cooking from scraps in his fridge.
Tastes like a burnt out house
The chronic disease sauce
This restaurant actually originated in LA but when they introduced this sauce they had to relocate to London
a restaurant is supposed to restore ppl, not serve burned crappy food
That's exactly why you aren't a restaurant owner buddy. Obviously you have the palette of a child and no experience in cooking.
Pure cancer nutrition here. Check latest scientific research on food and cancer.
Do not smoke food no more. Stay strong
Fish = not meat