Great video chef I enjoyed this! Love the format of this video and the commentary on wine and just how this video was set up it kept me engaged. I also appreciate how you explain to viewers that we need to wash the plate after raw meat and change the tong. You cater to all audience levels. Love the presentation. I’ll be watching more of your excellent videos!
I just made this. I didn't quite get the reduction on the sauce right but the flavours were all there. (apart from the lemon which I didn't have to hand) really good recipe for beginners like myself. Thanks from The UK.
i want to sauté fish fillets with the beurre meuniere sauce but im thinking of adding a splash of wine with the lemon juice and then a bit of heavy cream i want to make what i call wine lemon cream sauce and was wondering what you think will that come out good? also what other neutral frying oil do you recommend other than canola? im thinking maybe avocado oil although i never had it so idk if it's neutral tasting and would be a good substitute or maybe peanut oil? some light neutral oil for sautéing and adding butter to so the butter alone won't burn
I find those pre-prepared garlic pastes bitter. I prefer to use fresh garlic. Usually you can only get the semi dried bulbs but when I was in Switzerland you could get it super fresh as if had just been harvested which I have never seen before growing up in Australia where there is very little that you can’t get when it comes to food. It’s awesome to see what California is doing with their wine industry.
LIGHTSCAMERACOOK: you really explain everything really well, and I took quite a few notes. I like how you pair the wines, and beers with the chicken. Keep up the good work chef. Thank you for your contributions to the culinary world.
What a disgrace this guy is!!!! The cleaning of a plate, or having others ready, absolute. The tip of changing tongs is not necessary. Think about it, tongs touch both sides of meat or fish when cooking. The item is flipped a couple of times, What you DON’T want to do is use the tongs on another type of meat or fish. WRONG concerning the Mushrooms!!!! You ALWAYS MUST rinse, let alone wash them to remove all dirt and other items the Earth and wandering animals’ grant!!!! While they are hugely consisting of water, you take the precaution of cleaning them!!!! You can always lay them out on cheese cloth afterwards for a few moments, or paper toweling. He then touches the mushrooms with bare hands while placing them into the pan, instead of just dumping them, or using gloves. This person that states that if the pan becomes dry, use some more oil (with regards to cooking the mushrooms). If they have so much water in them, how will the pan become dry, unless at a very high heat!! This is the point where if you do need a little moisture, you use either chicken broth (a neutral liquid) or some of the White Wine. The White Wine will add in 2 aspects. First of all it will add a little flavor, second of all, it will Deglaze the pan. Oil will make it tougher to move the mushrooms around in the pan. Squeeze tube of Garlic???? I want to slap him!!!! This fool is MORE concerned with selling Wine that he is in cooking!!!! How nice!!!! Touch the chicken with bare fingers and pour the “juices” that have emitted from the chicken!!!! Yes, they is something called “Carry Over Cooking”, yet the chicken was NOT covered!!!! 4:30, the liquid increases from the mushrooms, yet it didn’t increase after a while, and it was sticking!!!! Miracle Mushrooms!!!!
great recipe chef and love the upside down beer bottle mug
wonder if i can find that sam adams cold snap it sounds good from the description you gave exactly the character i look for in a medium beer
Did i miss where he says measurements for the ingredients
Great video chef I enjoyed this! Love the format of this video and the commentary on wine and just how this video was set up it kept me engaged. I also appreciate how you explain to viewers that we need to wash the plate after raw meat and change the tong. You cater to all audience levels. Love the presentation. I’ll be watching more of your excellent videos!
I just made this. I didn't quite get the reduction on the sauce right but the flavours were all there. (apart from the lemon which I didn't have to hand) really good recipe for beginners like myself.
Thanks from The UK.
That's what I planned on making tonight, thanks for the tips!
i want to sauté fish fillets with the beurre meuniere sauce but im thinking of adding a splash of wine with the lemon juice and then a bit of heavy cream i want to make what i call wine lemon cream sauce and was wondering what you think will that come out good? also what other neutral frying oil do you recommend other than canola? im thinking maybe avocado oil although i never had it so idk if it's neutral tasting and would be a good substitute or maybe peanut oil? some light neutral oil for sautéing and adding butter to so the butter alone won't burn
I find those pre-prepared garlic pastes bitter. I prefer to use fresh garlic. Usually you can only get the semi dried bulbs but when I was in Switzerland you could get it super fresh as if had just been harvested which I have never seen before growing up in Australia where there is very little that you can’t get when it comes to food.
It’s awesome to see what California is doing with their wine industry.
Great recipe...
“ Sauté is to jump, “ lol 😂 this chef 👨🍳 is quite hilarious 😂
In French...it does mean so
LIGHTSCAMERACOOK: you really explain everything really well, and I took quite a few notes. I like how you pair the wines, and beers with the chicken. Keep up the good work chef. Thank you for your contributions to the culinary world.
good sauce, bad beer suggestions
Seems like this was just a commercial lol
And because if it I will not make this and not subscribe
@@d_bow7456 I agree with you!!!! Please read what I have posted above, only a few comments *G*
What a disgrace this guy is!!!! The cleaning of a plate, or having others ready, absolute. The tip of changing tongs is not necessary. Think about it, tongs touch both sides of meat or fish when cooking. The item is flipped a couple of times, What you DON’T want to do is use the tongs on another type of meat or fish. WRONG concerning the Mushrooms!!!! You ALWAYS MUST rinse, let alone wash them to remove all dirt and other items the Earth and wandering animals’ grant!!!! While they are hugely consisting of water, you take the precaution of cleaning them!!!! You can always lay them out on cheese cloth afterwards for a few moments, or paper toweling. He then touches the mushrooms with bare hands while placing them into the pan, instead of just dumping them, or using gloves. This person that states that if the pan becomes dry, use some more oil (with regards to cooking the mushrooms). If they have so much water in them, how will the pan become dry, unless at a very high heat!! This is the point where if you do need a little moisture, you use either chicken broth (a neutral liquid) or some of the White Wine. The White Wine will add in 2 aspects. First of all it will add a little flavor, second of all, it will Deglaze the pan. Oil will make it tougher to move the mushrooms around in the pan. Squeeze tube of Garlic???? I want to slap him!!!! This fool is MORE concerned with selling Wine that he is in cooking!!!! How nice!!!! Touch the chicken with bare fingers and pour the “juices” that have emitted from the chicken!!!! Yes, they is something called “Carry Over Cooking”, yet the chicken was NOT covered!!!! 4:30, the liquid increases from the mushrooms, yet it didn’t increase after a while, and it was sticking!!!! Miracle Mushrooms!!!!