Epic Potato Pave. Layers of Crispy Goodness.

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  • Опубликовано: 24 дек 2024

Комментарии • 243

  • @zcvxs
    @zcvxs День назад +2

    It looks better than the smash roasted style.
    Im making this today as a trial before Christmas

    • @parmavirk
      @parmavirk  День назад

      Amazing follow the steps watch the video and you go this!! 🙌🏽

  • @susanbrennan5511
    @susanbrennan5511 Год назад +6

    Thank you! I made it yesterday for Christmas and took it out of the pan today!
    Perfect!

    • @parmavirk
      @parmavirk  Год назад +1

      That is amazing to hear!!!! 🙌🏽🙌🏽🙌🏽 So glad it worked out for you. Have a great Christmas

  • @bugohan82
    @bugohan82 Год назад +6

    This video made me subscribe to your channel hands down. I love making out-of-the-box food for my friends and family every now and then, and this potato pave is the newest acquisition. Thank you!

    • @parmavirk
      @parmavirk  Год назад +1

      🙌🏽amazing. It's a great thing to make.

  • @christopheradam6967
    @christopheradam6967 3 месяца назад +2

    Okay so I made this, i tried it, then hastily commented on that it’s too heavy. but I then squashed it, fridged it overnight then sautéed it (just like video,) and it was not as heavy and incredibly delicious!!!
    I’m sorry I commented before I completed the steps in the video.
    Will DEFINITELY make it again,

    • @parmavirk
      @parmavirk  3 месяца назад

      AMAZING! When it's pressed and cooked right it truly is a delight!! 🤌🏽

  • @goldestmean
    @goldestmean 10 месяцев назад +1

    Chef, it was inspiring(!) To watch you make these. Im going to make a potato dish later today that i hope looks related to what you made here. Please keep posting!

    • @parmavirk
      @parmavirk  10 месяцев назад

      Thanks for your kind words I appreciate you. 🙌🏽 More videos coming on the channel 🥳

  • @Apollo440
    @Apollo440 Год назад +13

    Such high quality content and only 500-600 subscribers.
    Keep churning them videos out and you're on your way to the RUclips stars!

    • @parmavirk
      @parmavirk  Год назад +2

      🙌🏽 thanks that's means a lot!! Working away will get there for sure!!

    • @Apollo440
      @Apollo440 Год назад +2

      @@parmavirk I don't know if you can use this, but I had some observations. Please don't take this as me judging you, I'm wishing you the best and I leave it up to you to tell if these are valid:
      - Cutting/montage: I didn't follow that you had to dip the "mandolined" potatoes into the cream. Here are the details with time stamps:
      00:54 "Ok strain off the cream" - here it is unclear that we're talking about the herbs in cream. Possible fix in future cases: Show a few frames of you straining the cream through a sieve, pushing it down with a spoon to get those juices out (or something like that)
      01:00 "Be careful, use the mandolin, and you're gonna slice right into that cream" - that's all glued together, which made me skip the "slicing into the cream" part, even after watching it a few times initially. So I got it just now :).
      Maybe a bigger pause or separating the phrase "slicing into the *strained*, herb infused cream to prevent the sliced potatoes from browning" into a separate sentence would allow the viewer to follow the train of steps more easily.
      An observation about sound / mic:
      02:16 "Fold over the flaPs of the Parchment Paper" - the P's Pop like crazy, while I'm listening in headphones.
      Don't know how it is on speakers (or on a smartphone, which must be the most frequent usage case). But maybe there is something to soften this effect, like a screen in front of the mic, or any other kind of muffle.
      The rest is perfection! But it's those little details which could make or break how fast the success of a channel comes.
      I believe you have great things ahead of you.
      And sorry in advance if any of what I wrote bothers you, in such case, please feel free to disregard it!
      Thanks :)

    • @parmavirk
      @parmavirk  Год назад +1

      @@Apollo440 Thanks for the detailed analysis. Learning a lot of new things as I go with editing especially the sound and budget constraints I have with the equipment I'm able to buy. Learning filming, editing from scratch has been a great learning experience for a kitchen chef lol
      Should check out some of the newer videos. I remember shooting this one quite sometime ago so I think I've made some adjustments since then ;)
      I never script my videos as I'm just not that kind of person so prefer more in the moment talking. Please check out the website it's got full recipes on there with video links so hopefully it should clear up any confusion. Thanks for your feedback though appreciate you 🙌🏽

    • @parmavirk
      @parmavirk  Год назад +1

      And a screen for the recording mic is on my black Friday shopping list. :)

    • @Apollo440
      @Apollo440 Год назад +2

      @@parmavirk I could really see a professional chef's experience shining through in this video.
      The style is also more pro-like, with very concise instructions, which are not simply for the nice picture, but truly on point.
      While at the same time being easily digestible for the average "food content viewer". Kudos for that"
      You're saying you learned all those technical video creation stuff by yourself? I am in awe.
      I tell you, you're going places!
      And I'll be sure to check out your new videos, thanks for pointing out that this was recorded way back!
      Thank you for your replies. Have a nice evening!

  • @onorbit
    @onorbit Год назад +4

    I actually made this, thank you for the great instructions! I am on a potato kick. Made fondant potatoes last week. Subscribed for more!

    • @parmavirk
      @parmavirk  Год назад +2

      That's amazing was gonna do a fondant video too!

  • @SamHastings1987
    @SamHastings1987 Год назад +9

    I really want to make potato pave on Christmas Day as I want a nice crispy potato dish that I can make in advance with minimal work on the day. I've read a few recipes but didn't feel hugely confident about pulling the recipe off. Watched your video and now I feel like I can do it! May have a practice run beforehand just to make sure I'm familiar with the process. But thanks for posting this video, it's really helpful!

    • @parmavirk
      @parmavirk  Год назад +1

      That's amazing to hear!! It's a great dish and follow these steps and it should workout great for you!! Good thing with the practice run is there's always more to eat later 😀🙌🏽

  • @요리사양상준
    @요리사양상준 7 дней назад +2

    Chef steps에서 당신의 레시피를 마주하고 오늘 구독을 신청했습니다. 많이 배우고 익히겠습니다

    • @parmavirk
      @parmavirk  7 дней назад +1

      감사합니다! 최선을 다해서 좋은 내용을 만들어내도록 노력하겠습니다 🙏🏽

  • @susanbrennan5511
    @susanbrennan5511 Год назад +3

    This looks amazing! I made fondant potatoes a while ago but this looks so much better!
    Thank you!

    • @parmavirk
      @parmavirk  Год назад +1

      🙌🏽 thanks so much. Do love a good potato fondant though!!!

  • @danivasquez2441
    @danivasquez2441 Год назад +5

    Looks wonderful!

  • @asgharnowrouz3853
    @asgharnowrouz3853 Год назад +3

    Beautifully done.

  • @Atlaspower78
    @Atlaspower78 8 месяцев назад +3

    Full time job to bake potato's but looks worth it

  • @cedric7049
    @cedric7049 Год назад +1

    This mandoline handling gives me shivers ! Too afraid to use it without the protective thingie.

    • @parmavirk
      @parmavirk  Год назад

      For sure use a glove or guard at home. I been doing it for a while. Also couldn't find the guard I have lol 😬

    • @cedric7049
      @cedric7049 Год назад +1

      @@parmavirk it's really impressive how you do that! Regarding the recipe, it's the first time I see this way of preparing potatoes and I'm gonna try that for Christmas I guess. Thanks a lot!

    • @parmavirk
      @parmavirk  Год назад

      @@cedric7049 if you don't have a guard you can use a tea towel or cloth. It's great for xmas. Follow the steps and give it a go 🙌🏽

  • @currangreenberg5198
    @currangreenberg5198 2 месяца назад +1

    Hi Parma! Great video. What is the small and thick knife you use in this video? I need a paring knife but want one with a thick spine.

    • @parmavirk
      @parmavirk  2 месяца назад

      Hi that's a Japanese nakiri knife. Used for vegetables and fine cuts. Have a search online you can pick one up for not too much money. They are super versatile!!

  • @SteveHyde
    @SteveHyde Год назад +1

    dude, awesome... might try this over xmas

    • @parmavirk
      @parmavirk  Год назад

      It's great to make for xmas 🙌🏽

  • @w.d.c.6657
    @w.d.c.6657 Год назад +4

    Excellent video. One advice. My mother use one cutting board only for meet and another for everything else. I didn't paid attention for that before, but it does make sense. Moreover. Traditionally jews also use two separate kitchens.

  • @UnqualifiedCooking
    @UnqualifiedCooking 11 месяцев назад +1

    Making these right now, hope they come out as good!

    • @parmavirk
      @parmavirk  11 месяцев назад

      You got this 🙌🏽

  • @juancarrera8397
    @juancarrera8397 3 месяца назад +1

    Will this recipe go well well with beef tartare?

    • @parmavirk
      @parmavirk  3 месяца назад +1

      Yes I actually pair it with that in the video towards the end :)

  • @heathercontois4501
    @heathercontois4501 2 месяца назад +1

    I want to make this for dinner soon. Or tea...or breakfast.
    May I use milk with a bit of cheese instead of cream? The cost difference per meal is more affordable in my grocery budget.

    • @parmavirk
      @parmavirk  2 месяца назад

      Hi if you use milk and cheese it will all bind together and you won't get the same result. You can try a small tub of cream or a more full fat milk and try that. Let me know how it goes 🙌🏽

  • @protopigeon
    @protopigeon Год назад +2

    enjoyed this vid, looks delicious, subbed!

    • @parmavirk
      @parmavirk  Год назад +1

      🙌🏽 appreciate you ♥️

  • @brendanfearn
    @brendanfearn Год назад +4

    Great video. Inspiring and easy to follow. FYI it's Wuh-ste- sher sauce. Worcester is a city (pronounced Wus-Ste) in the Shire of Worcestershire (Wuh-Ste-Sher)

    • @parmavirk
      @parmavirk  Год назад +1

      Awesome thanks 🙌🏽

    • @Johnny_Guitar
      @Johnny_Guitar 10 месяцев назад +1

      Correct!
      Good to know that some have it right!
      *_"WUUST - UH-SHEER"_*
      Right from Mr. Lee and Mr. Perrin from England, G/Britain!

  • @Billywijake
    @Billywijake Год назад +2

    Good luck with the channel mate!

    • @parmavirk
      @parmavirk  Год назад

      🙌🏽 thanks mate means a lot!!

  • @josemare
    @josemare 5 месяцев назад +1

    can i prep the cheese foam in advance? or does it have to rest 30 mins exactly

    • @parmavirk
      @parmavirk  5 месяцев назад +1

      You can make it in advance up to a few hours maybe 6. Just have to shake it well. The longer u leave it the less the C02 canisters work.

    • @josemare
      @josemare 5 месяцев назад +1

      @@parmavirk okay thank you very much man, love ur content!

    • @josemare
      @josemare 5 месяцев назад +1

      @@parmavirk i put it in the siphon and now its in the fridge but i havent used the co2 cylinders

    • @parmavirk
      @parmavirk  5 месяцев назад

      Thanks appreciate you 🙌🏽

    • @parmavirk
      @parmavirk  5 месяцев назад +1

      Great when you're ready add the two chargers shake it well like in the video and let it relax for a little bit and it should be good

  • @Poorlineforeva
    @Poorlineforeva Год назад +16

    I wish potato names followed an international standard.

    • @parmavirk
      @parmavirk  Год назад +2

      I know. Like a lot of cooking names for other dishes.

    • @AssoleDiggins-gb3zc
      @AssoleDiggins-gb3zc Год назад +1

      It’s either pavé, or “millefeuille” fries/chips. But in plain flat out English, layered chips/fries (now British vs American English).

    • @35PHaaton
      @35PHaaton 10 месяцев назад

      Meat cuts as well

  • @janjankura1185
    @janjankura1185 Год назад +1

    Is there a place to find these recipes so I can download them?

    • @parmavirk
      @parmavirk  Год назад

      Hi yes if you go to my RUclips page on the about page there are links to my website. All recipes with videos are on there. ParmaVirk.com :)

  • @joshuapullen4060
    @joshuapullen4060 11 месяцев назад +1

    Amazing!!!

    • @parmavirk
      @parmavirk  11 месяцев назад +1

      Thanks man appreciate you 🙌🏽

    • @joshuapullen4060
      @joshuapullen4060 11 месяцев назад +1

      @@parmavirk love learning, best part of being a chef!!

    • @parmavirk
      @parmavirk  11 месяцев назад +1

      @@joshuapullen4060 totally

  • @adamchurvis1
    @adamchurvis1 10 месяцев назад +1

    Parma, why do you think your foam collapsed? Was it just the conditions of video production (the heat from lighting, time, etc), or did it need gelatin, or what, do you think?

    • @parmavirk
      @parmavirk  10 месяцев назад

      It was a super hot day if I remember correctly when I filmed that. Combined with video production conditions certainly didn't help it. But it was still quite tasty. Gelatin for sure would make it more stable or even the espuma stabilizers you can pick up. They are a range of those on the market.

    • @adamchurvis1
      @adamchurvis1 10 месяцев назад +1

      @@parmavirk Thank you, Chef!

  • @mcmdrpiffle447
    @mcmdrpiffle447 9 месяцев назад +1

    also.... liked, subscribed, commented, and bell RUNG !

    • @parmavirk
      @parmavirk  9 месяцев назад

      appreciate that so much 🙏🏾

  • @michaela.5363
    @michaela.5363 Год назад +3

    Love the Costco parchment paper

  • @civilizeddiva
    @civilizeddiva Год назад +2

    4:48: Excellent use of left-over beef-bits
    6:52: The Sear Dance😅

  • @IyoLu
    @IyoLu Год назад +2

    Your Nakiri is GODLY 😍😍 I missed the whole brunoise bit twice because I was so enamored . Wow. Way to go :) (can I get a makers name ?)

    • @parmavirk
      @parmavirk  Год назад +1

      So I picked this up from Tower knives in Tokyo few years back. I'll have to track down the blacksmiths name. I know on their website they have a ton of names of all the master knife makers. 🙌🏽

  • @danieldurkop752
    @danieldurkop752 7 месяцев назад +1

    My man❤

  • @swagrobloxgamer1531
    @swagrobloxgamer1531 7 месяцев назад +1

    How is this different from Pommes Anna?

    • @parmavirk
      @parmavirk  7 месяцев назад

      So with pomme Anna you usually cut the potatoes into rounds with a stamper and you cook the whole dish in clarified butter as opposed to the cream infusion with pave.

    • @swagrobloxgamer1531
      @swagrobloxgamer1531 7 месяцев назад +1

      @@parmavirk So you're telling me I have never made pommes anna?

    • @parmavirk
      @parmavirk  7 месяцев назад

      @@swagrobloxgamer1531 looks like it

  • @roberttorrens759
    @roberttorrens759 Год назад +1

    Love the concept but mine fell apart on the second cooking 😢

    • @parmavirk
      @parmavirk  Год назад

      🤕 that's happened to me a few times in service when I first started making them. You have to get the thickness right and the cream and starch act as a glue. Pressing overnight is also vital. That way they stay together. A few practice runs does the trick #nofear

    • @roberttorrens759
      @roberttorrens759 Год назад +1

      @@parmavirk Thanks I’ll have to try again, tasted great 😝

    • @parmavirk
      @parmavirk  Год назад

      @@roberttorrens759 🙌🏽

  • @juancarrera8397
    @juancarrera8397 2 месяца назад +1

    Hello, Chef Pharma. Would you be so kind as to provide a tutorial on how to make authentic Potato Dauphinoise? Your culinary expertise and guidance would be invaluable to us.

    • @parmavirk
      @parmavirk  2 месяца назад +1

      🙌🏽 thanks for the kind words. Watch my second recent video it's potato dauphinoise full tutorial on there :)

  • @reubx
    @reubx 2 месяца назад +1

    Why mince with a deba?

    • @parmavirk
      @parmavirk  2 месяца назад +1

      Think at the time it was the sharpest knife to hand lol

    • @reubx
      @reubx 2 месяца назад

      @@parmavirk practicality _and_ style points.

  • @saralakatos1360
    @saralakatos1360 11 месяцев назад +1

    Hi where can I buy the foam bottle

    • @parmavirk
      @parmavirk  11 месяцев назад +1

      Hi I added some links in the video description for the Syphon (foam bottle) and the charges you need for it. That's the one I use :)

    • @saralakatos1360
      @saralakatos1360 11 месяцев назад +1

      @@parmavirk awww thanks it means a lot ❤️🙏

    • @parmavirk
      @parmavirk  11 месяцев назад

      @@saralakatos1360 no problem glad I can help :) It's a great bit of kit to have 🙌🏽

  • @harrygould1146
    @harrygould1146 7 месяцев назад

    good video dude gunna cook them tonight. you say Worcestershire like an american though LOL

    • @parmavirk
      @parmavirk  7 месяцев назад

      Awesome good luck let me know how you go 🙌🏽 can't beat a bit of wuster sauce ;)

  • @stevencurry8204
    @stevencurry8204 Год назад +1

    Great video

  • @matthewtraub8052
    @matthewtraub8052 11 месяцев назад +1

    I don't comment on a lot of stuff, but thank you for saying worcestershire properly.

  • @TamDNB
    @TamDNB Год назад +1

    Yum , I like your style. Have a sub

  • @christopheradam6967
    @christopheradam6967 3 месяца назад +1

    I made this. Too heavy and rich for me. But, Looks impressive, real fine dining stuff.

    • @parmavirk
      @parmavirk  3 месяца назад +1

      Good on you for giving it a go!!

  • @freedomain8343
    @freedomain8343 Год назад +1

    You forgot to sprinkle some curry powder on the frozen minced beef tartar to get rid of the fridge smell mate.

    • @parmavirk
      @parmavirk  Год назад

      No frozen smell on it had it vac packed and wrapped. Never tried curry powder trick interesting.

  • @masmainster
    @masmainster 3 месяца назад +1

    I really would like to make this dish, it looks like it would be a great addition to a meal, but it is near impossible to find a Mandolin that will cut thin enough, having potatoe slices too thick is just not going to work with this dish.

    • @parmavirk
      @parmavirk  3 месяца назад +1

      Try searching for Japanese mandolin on amazon,.google etc and you should find it. You want the green one. Good luck 🙌🏽

  • @DiggingNorway
    @DiggingNorway 10 месяцев назад +1

    Never used the word "pave" for this garnish, we used to call it pommes milles feuille

    • @Johnny_Guitar
      @Johnny_Guitar 10 месяцев назад +1

      Pomme milles-feuille is made with duck fat, salt and pepper and nothing else added whereas (slang)= Patate Pavé or more commonly known as Potato Pavé (Potato Cobbler) is made with heavy whipping cream with optional added herbs. (Chef here)

  • @aLexTaKaTu
    @aLexTaKaTu Год назад +1

    The whole video was worth it just cause of the dance

    • @parmavirk
      @parmavirk  Год назад

      🙌🏽 there's quite a few dances in my videos 😂

  • @louisbuss6068
    @louisbuss6068 Год назад +2

    Im sure the War Chester shire is ment to make us comment... well played

  • @aamirhch313
    @aamirhch313 Месяц назад +1

    You didnt show the inside texture of the finish product

    • @parmavirk
      @parmavirk  Месяц назад

      It's soft and crunchy

  • @N0Charlie
    @N0Charlie 11 месяцев назад +19

    Does anybody actually give themselves an honest critique? Personally, I'm never completely satisfied & always have improvements ready for the next round, even if they're just tweaks

    • @parmavirk
      @parmavirk  11 месяцев назад +2

      Not sure about the rest but I certainly do.

    • @peterasberg9761
      @peterasberg9761 11 месяцев назад +3

      On rare occasions i make something that turns out like a 9-10/10. I always end up thinking of how i can improve or vary it. Cant help it. Sometimes it even annoys myself - why cant i just enjoy stuff?!

    • @chicochico1012
      @chicochico1012 10 месяцев назад +1

      💯……i am always trying to make it better, whatever it is, until i consider it perfect, and even after i find the perfection i will still listen to suggestions

    • @TheJacklwilliams
      @TheJacklwilliams 10 месяцев назад +1

      we are all oddly the same. any pther thought is simply self-aggrandizing. most everyone who does such thimgs seeks improvement and tweaks accordingly.

    • @m.theresa1385
      @m.theresa1385 9 месяцев назад +1

      Then there’s the time that you’re pretty content with how a dish came out and you try to replicate it, but to no avail. Some I’ve discovered is that some dishes will taste better the day after. All the spices will meld and mellow out and penetrate more fully. For others it may be the je ne sais quoi - if all else I did was the same then I chalk the difference in the cut of meat or age of the bird, cooking from fresh vs. previously frozen and so many other variables. Sometimes stuffed Cornish hens hit better than other times ;))

  • @wingrojas2556
    @wingrojas2556 5 месяцев назад +1

    ¿Es esto comida?

  • @crisab35
    @crisab35 10 месяцев назад +2

    Let's break it up : WORCE - STER - SHIRE. And there you have it 😊

    • @parmavirk
      @parmavirk  10 месяцев назад

      Perfect

    • @Johnny_Guitar
      @Johnny_Guitar 10 месяцев назад +1

      WRONG .... absolutely 1,000% incorrect !!! 😶
      It's --------> *_"WUUST - UH-SHEER"_*
      ..... and no abhorrent *_"sir, sire, shire"_* hic slang !!! (sheeesh) 😳
      And there *YOU* have it, right from Mr. Lee and Mr. Perrin from England, G/Britain!

  • @masmainster
    @masmainster 3 месяца назад +1

    Don't say Worsester shire, even in fun, it confuses some of the Americans something chronic.😂

  • @paulherbert8387
    @paulherbert8387 Год назад +1

    Looks amazing! However, I hope it’s just for you, as you used the spoon in your mouth, and then in the food again!

    • @parmavirk
      @parmavirk  Год назад +1

      Just me restaurant closed tonight

  • @stephenswistchew7720
    @stephenswistchew7720 7 месяцев назад +1

    I made these and put a dumbbell in the fridge overnight and in the morning I took it out of the fridge for a perfect result but my dumbbell was not speaking to me

  • @civilizeddiva
    @civilizeddiva Год назад +2

    4:08: Cheese Foam? Interesting🤔

  • @robdielemans9189
    @robdielemans9189 Год назад +7

    Did you know it is in fact pronounced as worcestershire?

    • @parmavirk
      @parmavirk  Год назад +1

      I did it's one of those words that gets pronounced in so many different ways I've found in kitchens, from wooster sauce, Worcestershire, wochise sauce. I think I've heard maybe 6 different versions lol so I like to have a little fun with it

    • @parmavirk
      @parmavirk  Год назад +1

      I also like the classic "a little splash of Lee & Perrins"

    • @Apollo440
      @Apollo440 Год назад +2

      @@parmavirk you've gotta use "a splash of worcesterCheshire" in one of your next video, with an obligatory 1 frame picture of the Cheshire cat somewhere in the corner.

    • @CHDean
      @CHDean Год назад

      Pronounce each consonant and vowel
      #LoveYou

    • @ReluctantAardvark
      @ReluctantAardvark Год назад +1

      I thought it was real until this point. Clearly AI 😂

  • @Mark73172
    @Mark73172 8 месяцев назад +1

    Are you eating uncooked ground beef???!!

    • @parmavirk
      @parmavirk  8 месяцев назад

      Yes 8 months ago and I'm still alive

  • @jefffawcett
    @jefffawcett Год назад +1

    Looks amazing but of course I’ll never actually make it because the two hours of work for five minutes of eating ratio will have to wait for my retirement

    • @parmavirk
      @parmavirk  Год назад

      That's a pretty solid retirement plan to me!!! 😂🙌🏽

  • @mehashi
    @mehashi Год назад +1

    Man, how are you gonna show me all that sexy build up but then not give us the money shot when you cut into it at the end? You savage! XD

  • @mcmdrpiffle447
    @mcmdrpiffle447 9 месяцев назад +1

    /Brilliant ! A raw quail yolk would have finished the tartare

    • @parmavirk
      @parmavirk  9 месяцев назад

      That is a perfect top indeed for the tartare 🙌🏽

  • @sarahdee4652
    @sarahdee4652 Год назад +4

    Make bacon bits and put that in there, that would be great.

  • @CHDean
    @CHDean Год назад

    Rinse the potAHtos?

  • @criticalmass181
    @criticalmass181 Год назад +2

    You call that fancy? I'm making my wife triangle ham and cheese toasted sandwiches, tonight. I mean, it's new years eve and all. (Fantastic video. I am actually making toasties for NYE. It's just the two of us.)

    • @parmavirk
      @parmavirk  Год назад +2

      Toasties rule🙌🏽🙌🏽

  • @iordanstefan1
    @iordanstefan1 Год назад +1

    Would have done this, but i just borrowed my sifon to a friend… ah well…

  • @petergrice76
    @petergrice76 Год назад +1

    Say Wooster, we don't pronounce the Shire bit.

  • @fernanddurler4709
    @fernanddurler4709 3 месяца назад

    Surely the type of potato is very important?

    • @parmavirk
      @parmavirk  3 месяца назад

      Use a russet or what you have works out good. Maybe if it's a super waxy variety maybe not

  • @civilizeddiva
    @civilizeddiva Год назад +1

    3:58: 😂

  • @TomekSw
    @TomekSw Год назад +3

    Worcestershijjjjjere souce xd

  • @corvus1238
    @corvus1238 10 месяцев назад +1

    Fahrenheit????? What is that in the scale that THE WHOLE WORLD USES?

  • @derrick9635
    @derrick9635 10 месяцев назад +1

    😅😅 imagine a working class parent making this .too busy struggling dude.

    • @parmavirk
      @parmavirk  10 месяцев назад

      Best time to get a baby sitter 😅

  • @Hollis_has_questions
    @Hollis_has_questions Год назад +2

    Duck fat, not tallow. And since when is butter ever optional?

  • @epicmotorcyclerides2812
    @epicmotorcyclerides2812 11 месяцев назад +1

    Wus-Ter-Shire Sauce…….. easy. 😂

  • @lugomusic4830
    @lugomusic4830 Год назад +1

    Finely diced is brunoise, not brimoires.

  • @BruceEEvans1
    @BruceEEvans1 10 месяцев назад +1

    Meat and potatoes.

    • @parmavirk
      @parmavirk  10 месяцев назад

      These are good things

  • @jetman787
    @jetman787 11 месяцев назад +1

    I get yelled at when I put the spoon I taste with back in the dish.

    • @parmavirk
      @parmavirk  11 месяцев назад

      Oh no who tells at you??

  • @johnbrooker1552
    @johnbrooker1552 9 месяцев назад +1

    In England it's pronounced wuster sauce.

  • @christinebeames712
    @christinebeames712 Год назад +1

    Hi it’s called wus ter sauce xx

  • @davemoreno4323
    @davemoreno4323 4 месяца назад +1

    Great job on the taters but the beef looked too much like cat food for my liking.

    • @parmavirk
      @parmavirk  4 месяца назад

      Some lucky cats that get to eat that 😸

  • @heavyjunkops
    @heavyjunkops 11 месяцев назад +1

    I just came here to say War Chester Shire Sauce.

  • @Nanobits
    @Nanobits Год назад +1

    A very complicated way to fry a potato. Slice it, put it back together and then fry it. Lol.

  • @brucev5493
    @brucev5493 10 месяцев назад +1

    I was thoroughly enjoying your video, concepts and techniques, until you brought out the cheese foam machine/devise. With respect…i believe that the vast majority of your followers are not going to invest in kitchen tools that will likely be used once or twice before being discarded or forgotten. The rest of the video was great, and i will continue watching and learning more from you. Thanks.

    • @parmavirk
      @parmavirk  10 месяцев назад +3

      The syphon is a good bit of kit that's used a lot for aerating cream, like you see being used in every Starbucks for the cream option on iced frapps etc. You can use it for a multitude of applications. Like most kitchen gadgets/tools the use comes down to each individual's need or dish. They are great in pastry for all kinds of dishes. You'd be surprised how many people have them at home. It's one kitchen gadget that actually is fun. So have some fun and explore new techniques and dishes with it. 🙌🏽

  • @alexhildebrand27
    @alexhildebrand27 Год назад +1

    Loves the recipe but your wife is gonna f**king hate all the bits left over the stove top

  • @Simboiss
    @Simboiss 5 месяцев назад +1

    Do not use your bare hands with a mandoline.

  • @fernanddurler4709
    @fernanddurler4709 3 месяца назад

    Looks like a Chinese recipe on utube

  • @pala7233
    @pala7233 10 месяцев назад +2

    Please, do not put the spoon back in the bowl after putting it in your mouth!

  • @alanmustarde
    @alanmustarde 6 месяцев назад

    You are English, so are we , so please temps in centigrade

    • @parmavirk
      @parmavirk  6 месяцев назад

      I understand but am in Canada and it's mostly Fahrenheit here. Here's a quick little formula that helps to convert.. minus 30 from the Fahrenheit temp and then divide by 2. That gives you the Centigrade fairly close to actual temp. Or you can use Google 🙌🏽

  • @rupertfergusson
    @rupertfergusson Год назад +1

    Umm, I can’t watch you use that mandolin without a glove. Bye.

  • @NIGHTBREEDUK666
    @NIGHTBREEDUK666 10 месяцев назад +1

    War chester shire sauce ? And your english ? Wtf ?

  • @Wavygravydressedinnavy
    @Wavygravydressedinnavy Год назад +1

    So you have an English accent but then don’t pronounce Worcestershire properly. 🤷🏻‍♂️

  • @anotherguy9000
    @anotherguy9000 Год назад

    Parma you messed up at the end - NOBODY wants to see you stuff your face with the potato - you should have showed the potato being cut so we can see if it is in fact layered as it should be! Apart from that good video, keep it up and show more food than face :-)

    • @parmavirk
      @parmavirk  Год назад +1

      Most of the pleasure of the dish is in the eating try it some time

    • @SamootDesign
      @SamootDesign Год назад +1

      😂 I wouldn't say nobody... Isn't there a whole video category where people watch others eat?

    • @anotherguy9000
      @anotherguy9000 Год назад +1

      @@parmavirk I actually had it recently for the first time and really liked it - I started looking at ways to make it and that’s why I was expecting to see the final product.

    • @parmavirk
      @parmavirk  Год назад

      @@anotherguy9000 How was the one you had? Should be crispy on the outside soft and layered in the middle. The more you cook it the more you can dry it out.

    • @parmavirk
      @parmavirk  Год назад

      Also that's how it looks when cooked. You can see those layers in the pic and video. That's how it will look when it's cut in half.👍🏽

  • @stevetaylor1904
    @stevetaylor1904 Год назад +1

    Glad I found you. You sound English but everything is in yank talk? Except you pronunciation of Worcestershire Sauce🤪😂🤣

    • @parmavirk
      @parmavirk  Год назад

      I'm from London but been living in Canada for last 10 years. When in Rome lol

  • @jacobprieto7834
    @jacobprieto7834 Месяц назад +1

    A Bobby whaaaat?!? 🫤 I don’t wanna get “stuck into that one” 😒