Breville Presents Chicken Liver Pâté- "Mind of a Chef Techniques with Magnus Nilsson"
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- Опубликовано: 7 сен 2024
- “Mind of a Chef Techniques with Magnus Nilsson” is a video series that highlights the techniques and tastes of the world-renowned Swedish chef.
This recipe for chicken liver pâté, served along with cornichons and a crust of bread, is perfect for a mid-day snack.
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I have watched dozens of chicken liver pate videos, and I have made pate many times. Never before have I seen bread among the ingredients. This could be a game changer; can't wait to try it. After all, most pates are about one-third butter, and what goes better together than bread and butter? I also appreciate that Magnus does not use alcohol in his pate. IMO, alcohol rarely improves any dish, as it either disappears in the background or adds a negative flavor. Booze is for drinking, not cooking! Lemon juice is a much better option. 😄😛
Thank you people at Breville, from the bottom of my heart, for sharing these videos of Magnus Nilsson and David Kinch cooking! It is a joy to watch. Please give us more, more, more! :)
I think they are mostly clips from "mind of a chef" the show if you want more, and more chefs too.
i just like how calm and easy you cooked this amazing dish. what a great video and chef!
Love this chef. I get alot of inspiration from just listening to him.
and that deserves a subscribe.
I've tried a slew of recipes for chicken liver pate over the years, with different spices, herbs, nuts, herbs, and liquors, I've always found them disappointing. Traditional and simple is best for my tastes, gently sauteed livers with onion or shallot, a little garlic, butter, salt, pepper, and sometimes just a tiny splash of cognac or sherry. That was how I learned from James Beard (from one of his books or articles, not from him personally). I like that this guy didn't overcook the livers. I thought the Swedish Chef always began by singing a song ending in "Bork, Bork, Bork"?
I add whiskey when i have no cognac and works just as good, Delicious
"something like that"
Who does his hair? It is most triumphant!
Magnus is so cool.
Excellent. Made it, delicious
Perfect
Omg! What a gorgeous man! 😋
And ofc your video is great. No nonsense.
no cognac or Madeira?
The way the says “butter”
no sweet wine or cognac?
leverpostei ftw
Så jäkla gott!
1:26 lemon seed baby. nice recipe tho, i do something similar at work all the time!
I would recommend using pickle juice. It gives the pate the right acidity and it can also give it a nice aroma. I use hot pepper pickle juice for a bit of spiciness and bell pepper pickle juice for taste.
Cook the liver thoroughly - you're making a preserve. Also, cool the mixture before processing. Dang, where are our standards? I recommend picking up a french cook book written before 1900.
Seriously 🙏
Au contraire, it isn't being made as a potted meat (preserved by canning). Even kept refrigerated (whether overcooked or not) in the 35F to 38F temp zone, you wouldn't keep it more than a week. It's usually best given 2 to 3 days to give the flavors a chance to develop. The chicken livers are usually cooked medium rare to medium, any longer and they get that bitter, strong metallic taste that most people object to. They have been cooking chicken livers like this in french cookery for over 100 years, even before Escoffier.
@@frankkolton1780 You're still referencing post industrial cooking methods which are not as wise or healthful as their predecessors. Canning is not a good thing. Potting is. For example, ghee in a clay pot sealed properly lasts indefinitely. Same with honey. Modern canned methods have a shelf life.
In this case he didn't seem to be preserving it, though. I don't like eating liver well done, of course I'm not a restaurant professional, but I'd serve medium cooked liver to my family.
@@DizzyBusy European charcuteries have the basic intention of preservation because winter was always peaking his head around the corner. Pate is no exception which is why it is always sealed in goose or duck fat at the top. This provides an airtight seal that makes it last for months.
AMAZING CHICKEN PATE HOMEMADE YUM THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
Butter!
Pass it through Tammy please to get the smooth silky finish ...(sorry chef😬😅 . )
Tamis (sorry random person)
Net Mwen pa bon
But why not just a sautéed liver on buttered toast?
Fucking georgous
Where is the cognac
I wonder if that works with beef liver
Yes! It’s a technique not a religion
Katherine is wrong. You can't do this with beef liver as it tastes awful. I wish you could, because it would give me an alternative preparation for beef liver as opposed to the classic sauteed liver and onions but unfortunately, no. I guarantee she's never done this.
What about rabbits liver?
@alessio pellizzoni Thanks:)
I am trying today. Just received 11 lbs of grass fed liver.
Here after The Devil All the Time
No hard boiled egg?
I'd prefer the liver to be less smooth and more chunky...
thats exactly the way it should not be, like eating steak well done
KK voye
if you dnt cook the chiken liver a lot as you say you just put the lifes of the eaters at a huge risk!!! Chiken especially chiken liver has to be cooked VERY WELL!!
Cat food
Too much salt.
try going with less SODIUM please
You can do that yourself. I’m pretty sure Magnus knows what the fuck he’s doing.
parfait ????? !?!?! I mean ....seriously ,??? anyway ; ) for better lighter and healthier texture you can also do this : skip , bread and 2rd less butter , but add RIPE PEARS lighty sauté , you'll see the difference in texture less fat ....increase the amount of shallots too , deglaze with brandy , sherry , Sauterne and , while you mix it pour some sherry wine , or Sauterne again if you can't find some use brandy , Cognac , Armagnac , voilà, ...
comes from a Frenchmen not wanting to show off but kindly offer and alternative ....
a lot of people while in France and eating there wonder why "things" are in general better and have more flavors ....usually a lot less sugar in any pastries , less fat , and no process food !!!....
I can cut any recipes I found that in the States ( 30 plus years in the United States ) by almost half whether I'm cooking /baking sweets or savory dishes , fat and sugar.. everything here is way too sweet , too much fat ....it's sadly killing them ( with damn guns and trump anyway....
.for example , the real Mousse au Chocolat ( chocolate mousse ) only 4 ingredients , 4 (four)) :
eggs, chocolate 80% minimum and sugar ,pinch of salt no Cream , no butter , 4 that's all again better ., healthier
....whipped egg yolks and white sugar till you get a whitish smooth consistency texture about 4 minutes , by hand with whip or hand blender.....start over ( double boiler) Bain Marie your chocolate , don't use microwave, and never add water ( ever , never water , you can add little milk , cream or butter but never water !) when chocolate is melted , leave aside to cool a bit ( otherwise you'll cook and scramble your yolks ..)
now your eggs whites ( no yolk in them or they will never get firm...) in a large bowl whisk your whites with a pinch of salt to get the whites firmer , and give them a first on full speed a serious shake crosswise to really chock your eggs white ( really helps with getting them firm!!!) in the bowl , get them firm , but not over beaten or you'll get them grainy ....
now fold with spatula incorporate your egg yolks and sugar mix with the chocolate that should be at most a tiny bit warm , again get a smooth well incorporated mixture ,
then gently fold in 2 batches , eggs whites and chocolates / sugar/yolks mix , again fold gently , do not mix , from bottom to top goes your spatula while your other hand spin the bowl , double action there , go slow and gentle , must be gently folded to obtain a smooth almost fluffy ( moussy = foamy ) mixture , your almost done ...
for better cooling make a day ahead and pour in 4 or 6 small dishes , helps to get firmer foam like texture .....voilá ! 4 ingredients , period , no added whipped cream .... less is more in French cooking ... proof is on the French beaches summer time .....woa can't believe i wrote all that ....anyway enjoy and LESS IS MORE ...
and thank you MR Breville , such a name from where I was born, Normandy , Normandy beaches., D-Day beaches Omaha..anyway
...thank you for your videos , and love your accent !
alexandreintouch his name is Magnus Nilsson. He is Swedish. Has a restaurant in the north of Sweden, called Favïken. He trained in French cooking. I imagine he knows how he likes to prepare liver patè.
Please contact your therapist
... anything else? 🙄
This comment is so French I LOLed v much hahaha. Just must say tho Cool advice about pears
pfff... how much do you sell that for?
Cry harder
Parfait? Maybe you should try making something you actually know about. There's ingredients missing in this probably not a good risk. Have you tried boiling hot dogs?
I worked with high Michelin star chefs before too. Frankly, it doesn't mean that much. However, I watched the recipe again. I need something to feed my dog. I don't mean this offensively. I would eat this too. It's extremely nutritious. It's just a different version than I would normally see. The livers aren't cooked through. There's onion and garlic and lemon for alkaline. And raw butter for good fats. This is extremely nutritious.
thank you for commenting on this. If you hadn't, I had forgotten all about this video. When I was watching it, I was thinking culinary. Now I'm thinking about health and nutrition therapy. This is exactly what I was looking for. Thanks!
the interwebz... where everybody is a profesional chef, humongously hunged, and can stroke her/his ego behind the nice safety of their keyboards.
dylan foley :::I'm not a Yankee::::
Constant companion
“I worked with high Michelin star chefs before too. Frankly, it doesn't mean that much.“
Even if i believed this statement to be true. You are right , you working with high michelin chefs has no comparison to chef magnus actually being a high michelin chef.
You working under a michelin chef means jack shit. Chefs like magnus actually being high michelin chef does mean something.
TLDR you are a twat. Stay in your lane