Hi maine bhi brown Sauce par ek video banayi hai. Please comment kar ke bataye apko kesi lagi. Chahe achchi lagi na lagi mujhe apne apko behtar karne me help milegi. ruclips.net/video/S9kbi6RV7Lk/видео.html Channel par ja ke dekhe apke kaam ki video hai to channel ko jarur subscribe kare Dhanyawad ❤.
Hi Bilal Shaik well there is no alternative for wine... as these are authentic sauce recipe... you can avoid adding wine but that would for sure effect the flavours and taste
I did my research about the taste of the wine just to find some alternatives I find out you can use apple vinegar and some sugar You don't have to make it according to the recipe
Both a sachet d'epices and a bouquet garni are typically ingredients tied together and added to the stock to add flavor during the cooking process. THE DIFFERENCE is the ingredients that make up each. A bouquet means bundle garni means herb is typically vegetable and herbs while the sachet d'Epices is herbs and spices.
Will you please tell me that.. Why you are not using 100 butter and 100 gram of flour if your using 1 ltr of stock???? Actually I am not getting it and I have searched about it a lot and in every book it is different...
First of all I must say you have Very good observation The reason behind not adding 100 gram of roux is we want the sauce to get the thickness while it still traps all the aroma from the vegetables and other ingredients added.. if the sauce gets thickened too quickly sauce would not get required flavour Do let us know where are you watching from
@@Food_slide I am from uttarakhand Nainital.. Sir And I have asked about this from many chef and everyone says a different theory about it and In every book it is different.. So Means I mean To say that the ratio may vary as per the consistency by the Roux Ratio 1:1 why we ignoring these only for consistency I think you means to say that in Food production there are certain things which are theoratically right but sometime we not considered them in practical terms ... I am right or wrong sir... I watch your every video But these gonna Make me a confusion about sauce.. And other things are very good which you teach us.. 🙏🙏
See dear the point is White sauce how long do you cook not for very long time and it is not as falvourful as compaired to brown sauce now brown sauce need to be simmered so if it has more roux it will get thickened much before it reaches simmering and would not obtain the desired flavour and consistency
@@Food_slide I asked about this from so many chefs but i didn't satisfied because there is no sense in their theory about brown sauce.. Now I really get A nice knowledge about sauce.. And here the concept is also very clear.. Other chef are also telling the same thing but there way of explaining is very tough for us.. But explained me it in a simple way.. Thanks a lot chef... BY the As you asked about my college so I am from Amrapali Institute of hotel management.. Nainital. Uttarakhand...
@@deepmistry1471 use water or vegetable stock. Wine is used mainly for removing the brownish stains from the pan and adding that flavor to the sauce. The main difference in water and alcohol is that alcohol evaporates after sometime not making it more dilute. Water may make it a little watery. So you have to put in lesser amounts of water. So that it doesnt make it watery. Wine is used in authentic cuisine. Water or stick will do the same job.
Thanks for your helpful vedios.
Thanks for watching 😊
Very nice recipe thank U chef
super such a simple way to learn this sauce
Nice.....Explain Chef
Thanks for watching which college are you from
@@Food_slide IHM Goa
🤩🤩
awesome chef pant...
Great teacher
Wonderful
Very well explained. Thanks Chef!!
We also add tomate fraîche
Thank for watching 😊
00:28 mins what is the 3rd ingridients
Tomato 🍅 Pasta Thanks for watching ☺️
Hi maine bhi brown Sauce par ek video banayi hai. Please comment kar ke bataye apko kesi lagi. Chahe achchi lagi na lagi mujhe apne apko behtar karne me help milegi.
ruclips.net/video/S9kbi6RV7Lk/видео.html
Channel par ja ke dekhe apke kaam ki video hai to channel ko jarur subscribe kare Dhanyawad ❤.
Basics are sorted at food slide, Great Initiative Sir.. TY
Wonderful teaching chef,👍👍
Thank u chef
Thanks for watching 😊
Good one chef...
I like your videos. Can you make hollandaise sauce?
We have already done a video on it
ruclips.net/video/gFrEeK_lXqk/видео.html
Great technique Chef
Nice chef
What would be the alternative for red wine which can almost give same taste as that of wine? Please do respond thank you for the great video
Hi Bilal Shaik well there is no alternative for wine... as these are authentic sauce recipe... you can avoid adding wine but that would for sure effect the flavours and taste
Bilal Shaik which college are you from
I did my research about the taste of the wine just to find some alternatives
I find out you can use apple vinegar and some sugar
You don't have to make it according to the recipe
Good
Which stock do you use chef?
Brown Chicken stock
Thanks ❤️❤️❤️❤️❤️
Can you make video on derivative of espaganol sauce?
awesome !!!
I haven't seen that herbs such as thyme and peppercorns had were put in this video. When should I put these things?
The herbs can be added in the end when the sauce is about to be ready that is 10 minutes before you strain the sauce
Sir could you please tell me what is bouquet Garni and sahet d' epices?and difference between bouquet Garni and sahet d' epices ?sir plz reply me
Both a sachet d'epices and a bouquet garni are typically ingredients tied together and added to the stock to add flavor during the cooking process. THE DIFFERENCE is the ingredients that make up each.
A bouquet means bundle garni means herb is typically vegetable and herbs while the sachet d'Epices is herbs and spices.
Which college are you from
@@Food_slide sir my college name is dolphin school of hotel management college....sir like your video make more videos like this
Nice video chef sumit pant
Which Ihm it is?
This is BCIHMCT New Delhi
👌👌👌
Bay leaf , thyme???
Watching before my theory exam on Food Production 😂😂😂
Wishing you all the very best for your exam
@@Food_slide Thank you....
Will you please tell me that.. Why you are not using 100 butter and 100 gram of flour if your using 1 ltr of stock???? Actually I am not getting it and I have searched about it a lot and in every book it is different...
First of all I must say you have Very good observation
The reason behind not adding 100 gram of roux is we want the sauce to get the thickness while it still traps all the aroma from the vegetables and other ingredients added.. if the sauce gets thickened too quickly sauce would not get required flavour
Do let us know where are you watching from
@@Food_slide I am from uttarakhand Nainital.. Sir And I have asked about this from many chef and everyone says a different theory about it and In every book it is different.. So Means I mean To say that the ratio may vary as per the consistency by the Roux Ratio 1:1 why we ignoring these only for consistency I think you means to say that in Food production there are certain things which are theoratically right but sometime we not considered them in practical terms ... I am right or wrong sir... I watch your every video But these gonna Make me a confusion about sauce.. And other things are very good which you teach us.. 🙏🙏
See dear the point is
White sauce how long do you cook not for very long time and it is not as falvourful as compaired to brown sauce now brown sauce need to be simmered so if it has more roux it will get thickened much before it reaches simmering and would not obtain the desired flavour and consistency
@@Food_slide ok sir Clear but tell me one thing here we are ignoring the the ratio of Roux 1:1 to adjust the consistency
@@Food_slide I asked about this from so many chefs but i didn't satisfied because there is no sense in their theory about brown sauce.. Now I really get A nice knowledge about sauce.. And here the concept is also very clear.. Other chef are also telling the same thing but there way of explaining is very tough for us.. But explained me it in a simple way.. Thanks a lot chef... BY the As you asked about my college so I am from Amrapali Institute of hotel management.. Nainital. Uttarakhand...
chef,can we replace redwine with any ingredients?
king Of Clash well sadly no
@@Food_slide thank you chef.
@@deepmistry1471 use water or vegetable stock. Wine is used mainly for removing the brownish stains from the pan and adding that flavor to the sauce.
The main difference in water and alcohol is that alcohol evaporates after sometime not making it more dilute. Water may make it a little watery. So you have to put in lesser amounts of water. So that it doesnt make it watery.
Wine is used in authentic cuisine. Water or stick will do the same job.
Where did u use the brown roux?
3:57
Beautifully explained, good job chef.
Thanks for watching 😊
White sa ek dam brown Kasa hua chef video Kasa h
Good learning for the upcoming chefs
Lumps pad gye
You may focus camera on all student members so we can see they all happy &enjoy to participate with the class 💕
Sudawan Vacharateansakul no need students! Need to learning
Sir I have need notes
Hi iliked
Please control the heat
Someone teach that kid how to 'stir' first.
50gm red wine 😂😂😂😂😂😂🙌
Could be better
Blah blah Doo Doo loo loo wee wee moo moo