Dish looks great Mitch! The aioli is thin because it needs more oil. An emulsion is a combination of water and fat , the yolk adds the water and lecithin which (is a binder), while the oil is the fat. Basic Mayo ratio is 1 yolk per 8 oz of oil. When making mayo by hand, a little trick is to add a splash of water before adding the oil. Gives you a little wiggle room.
@@mitchmai Bouillabaisse is not eaten with Aioli, which actually an emulsion of garlic and oil without eggs. It is eaten with what we call Rouille. Rouille is made with potato, garlic and oil.
This is peak cuisine!! One of those classics that relies on building layer upon layer of flavor, but also preserves the delicate and luscious flavors of the individual ingredients
Ripper video my brother! I'm a big fan of confit'ing my garlic when making aioli. The flavour is more subtle - still punchy, but more like a handshake for the palette
Oh yeah, that Porgy had nothing but contempt for you Mitch. And I really love Eric Ripert, a very good friend to Anthony and I'm currently reading his book "32 Yolks". And Parker's video's are amazing. I love how you never give up when something doesn't work out, I'm the same way. I always tell people, "Never give up. Never give up. NEVER give up!"
Wow! I am very impressed and inspired, it looks delicious! I was going to mention that you didn't use enough oil for the aioli but Parker beat me to it. Thanks for taking the time to make this and record for all of us to enjoy!
Ayyyy Mitch! Excellent dish! When de-veining shrimp, it can be helpful to have a small bowl of water with a little bleach to deposit the vein ... and it helps keep your fingers clean, which helps keep things moving along smoothly.
Now this is a team up I never thought I'd see! I don't cook a lot of sea food but after watching this video and Parker's I feel like I may try adding this to the rotation.
Very nice! I only had this at a restaurant and it was wonderful! One small remark, here is Germany they never use the water/broth of unpeeled potatoes. They say that there is bad stuff on the skin that you should not eat. No clue if it is true, but my reflex would have been to cook to spuds seperatly. Also, as another person pointed out, you needed more oil for your aioli, not more eggs.... But it does not matter beause you said it tasted great and that is the important part.
OK, FINE... I'll buy the book. ;) You've got me drooling over all these recipes! Most notable though, you just make it look fun. It's the experience and adventure of creating these gourmet-yet-casual dishes. Your cozy kitchen feels like home, and to me is inspiring. ☺ Something to note, potatoes can have that mineral (dirt) taste sometimes, so I agree with Tony to cook them separately in water. Just so it doesn't alter the pristine taste of your fish broth.
homemade mayo always kind of looks like crap until it finally doesn't. as long as it's emulsifying in (no oil slick on top) just trust it and keep adding oil. it will thicken. takes longer than you'd expect.
you're going to be a pro one day! It looks so good, i want to try this recipe! How many broth was there in the end? Trying to figure out how many people you can serve
Kenji has a great mayo method that would work with this aioli. It's on his channel, I think in the food lab too? Really it's just use an immersion blender with a small cup in place of the food processor so the space to whip it together is tiny, has never failed me!
Well, dressings of the mayonnaise family are always tricky. A lot of factors can interfere with the process, like the temperature of the ingredients, and the quantity of oil you pour in at once. As usual, good old Chef Jean Pierre has a quick recipe for aioli, and he also demonstrates what happens when mayo splits. Check it out!
That looks really, really good! Can't help you with the aioli, unfortunately - I am scared of making emulsions like that, it's so finicky. I imagine that your family got excited to have the rest of the dish (if they got to have any).
Once you break an aioli emulsion its best to just start over from scratch. I'm not totally sure what happens but something about the chemical structure changes and isn't able to emulsify as easily. I would recommend a smaller width food processor or blender, so that the garlic and egg yolk can blend together easier. chilling your oil in the fridge before hand also makes the emulsion harder to break. Source: I have made and ruined hundreds of batches of aioli while working in fine dining.
Hi Micth ! I was wondering what type of tripod you use to handle your phone in vertical ? And are you touching any settings of your camera when filming ?
Hey there. So I use a run of the mill tripod you can find here: amzn.to/46i8v0j and here is a SICK portable one I use amzn.to/3LCJ9Rb along with the basic settings on my camera. I creatively restricted myself to focus on the food :)
I've made Mayo from scratch and with a failure rate of 50% I've been more than happy using Hellmann's mayo as a base for homemade mayo based sauces. Picked it up from Helen Rennie another food youtuber who I learned a lot from.
can you do us a favor? can you make a video about....just general basics you've learned? like...how to deglaze a pan, how to make demi-glace, when to put garlic in so it doesn't burn? and any other trends youve noticed in your experiment even the toothpick trick with the shrimp is top quality tips and tricks
You need a knife sharpener. I live in a rich neighborhood and literally found one in the garbage. It is a "game changer". Personally though I also do all my cutting with a Chinese vegetable cleaver. I named my cat saffron.
There's a T in the word "pestle," because traditionally there is a T sound in the word. People just assume it's silent because of the plethora of other "stle" words with a silent T.
@@mitchmai For sure, dude. I always remembered because pesto is made with a pestle. Also, your videos are great and I've been following your channel since episode 15 I think? It was a random youtube recommendation and I instantly subscribed, and now if one of your videos pops up it's one of the first things I watch.
you did good. however I'm not sure why Bourdain doesn't mention the need to reduce the broth. the resulting broth from this recipe is very watery. Bouillabaisse means "boue" and abaisse", boil and reduce. you need to reduce that broth to remove some water. it will get more concentrated and will stick to the fish better. If you still have leftover broth have a go at it and you'll see.
I still love how you use everything up and replace everything you dont have with good alternative. We may have cephalated upsidedown compared arthropods, making our intestinal track ventral to the nervous sustem unlike your shrimpy frend there. i.e our heads are on backwards. (Not actual fact just a fun assumption) Aso "vein", is a load of shit. Why do we say that (pun intended)
@@mitchmai my bad for speaking without knowing what the channel was about. I didn’t know it was a learn how to cook channel where the host is literally learning how to cook.
Thanks for the kind reply. I am a “home cook” like you are. Not a chef. I admit I spoke out of turn and have since watched a couple of your other vids and I appreciate them. I, like you, want to learn to cook great meals inspired by actual chefs. I’m not deleting my comment because I admit when I’m wrong. Keep up the good work and keep inspiring people that just because you’re not a pro, doesn’t mean you can’t become a good cook who makes delicious meals for your family and friends.
Check out Parker's elevated version elevated bouillabaisse here 👉 tinyurl.com/ej24ean8
Dish looks great Mitch! The aioli is thin because it needs more oil. An emulsion is a combination of water and fat , the yolk adds the water and lecithin which (is a binder), while the oil is the fat. Basic Mayo ratio is 1 yolk per 8 oz of oil. When making mayo by hand, a little trick is to add a splash of water before adding the oil. Gives you a little wiggle room.
Thank you my friend. I will master the mayo. Mark my words.
Absolutely right. Also, get yourself an inexpensive stick blender and these kind of emulsions will be super easy to make.
@@mitchmai Bouillabaisse is not eaten with Aioli, which actually an emulsion of garlic and oil without eggs. It is eaten with what we call Rouille. Rouille is made with potato, garlic and oil.
@@casquette1450thanks for the info brother
@@mitchmai Gods, you gotta do a mayo episode.... I don't like that I just said that.
Finally caught up on the series, been super interesting watching you learn. Definitely implementing some of these lessons in my own job as a cook
Awesome dude. What did you pick up? I'm mega curious
Damn Mitch!
If I wasn't allergic to shell fish I would be all over this dish!
Looks so good.
Well, back to smoking my Beet short ribs. Good episode!
Yo thanks Bruce, keep me updated on those ribs
I personally love this recipe. One of my all-time favorites.♥️
Awesome to hear Debbie. Thanks for being here!
i will never stop pestering you to keep going!
I NEED IT
This is peak cuisine!! One of those classics that relies on building layer upon layer of flavor, but also preserves the delicate and luscious flavors of the individual ingredients
Thanks brother. I’m right there with you. The French know layers
Ripper video my brother! I'm a big fan of confit'ing my garlic when making aioli. The flavour is more subtle - still punchy, but more like a handshake for the palette
I like that a whole lot. Amazinggg description as well.
Oh yeah, that Porgy had nothing but contempt for you Mitch. And I really love Eric Ripert, a very good friend to Anthony and I'm currently reading his book "32 Yolks". And Parker's video's are amazing. I love how you never give up when something doesn't work out, I'm the same way. I always tell people, "Never give up. Never give up. NEVER give up!"
Yooo thanks brother. Glad we could do a lil collab
Love this Mitch have just binged your vids they are great keep it up!!!
Yo awesome to hear brother. Glad you found me :)
Turned out beautifully! Might be your best video yet. Thx for posting
Thanks very much brother
Great video as always Mitch! Anything with mussels is a win for me
Thanks! glad u enjoy
Finally, the bouillabaisse episode, did not disappoint except for one issue - we didn't get to see that smile at 12:50 😁
Haha ur too kind. Glad u enjoyed and glad ur here with me :)
@@mitchmai ☺
Love this!! Very cool to see you enjoying your beautiful creation 😊
Thanks Minda 😊 recommend u giving it a go
Wow! I am very impressed and inspired, it looks delicious! I was going to mention that you didn't use enough oil for the aioli but Parker beat me to it. Thanks for taking the time to make this and record for all of us to enjoy!
Glad u enjoyed my friend. Very fun one to make, the broth was insane
This did look soooooo good. Well done.
Thanks! Real pleasure to make. Until next time sir
One of my favorite episodes so far!
Awesome dude :) happy to hear
Looks amazing! ❤❤❤ btw keep your knifes sharp!
Thank you! Will do!
Ayyyy Mitch! Excellent dish!
When de-veining shrimp, it can be helpful to have a small bowl of water with a little bleach to deposit the vein ... and it helps keep your fingers clean, which helps keep things moving along smoothly.
Ohhh word. Thanks my friend.
Looks absolutely mint!
Oh it was. Highly recommend
Now this is a team up I never thought I'd see! I don't cook a lot of sea food but after watching this video and Parker's I feel like I may try adding this to the rotation.
Awesome so hear. We both walked, its time for u to run my friend 😤
Looking good! Seafood is pretty much always a win.
Thanks!
Very nice! I only had this at a restaurant and it was wonderful! One small remark, here is Germany they never use the water/broth of unpeeled potatoes. They say that there is bad stuff on the skin that you should not eat. No clue if it is true, but my reflex would have been to cook to spuds seperatly. Also, as another person pointed out, you needed more oil for your aioli, not more eggs.... But it does not matter beause you said it tasted great and that is the important part.
Hey thanks for those tips. Also glad you enjoyed! Until next time :)
Hi I met you at the store the other day!!!
Hey! Thanks for watching. Hope your shopping went smoother than mine did.
Love your videos!! Keep it up brother!
Thanks! Hope I'm inspiring others to give them a go
@@mitchmai you absolutely are, Mitch ! I enjoy your videos and your calm demeanor. This channel is going places!
OK, FINE... I'll buy the book. ;)
You've got me drooling over all these recipes! Most notable though, you just make it look fun. It's the experience and adventure of creating these gourmet-yet-casual dishes. Your cozy kitchen feels like home, and to me is inspiring. ☺
Something to note, potatoes can have that mineral (dirt) taste sometimes, so I agree with Tony to cook them separately in water. Just so it doesn't alter the pristine taste of your fish broth.
YES. I’m happy I could bring my lil kitchen to yours. As for the potatoes, I totally get the idea. For me it was a matter of pot saving lol
Food looks 🏁! The aioli needs more oil in order to thicken. All good👌🏼
Thanks! Appreciate your comment :)
Very nice job - keep up the great work !
Thank you! Cheers!
homemade mayo always kind of looks like crap until it finally doesn't.
as long as it's emulsifying in (no oil slick on top) just trust it and keep adding oil. it will thicken. takes longer than you'd expect.
NOTED. Thanks man
with the mayo, try using a spoon of dijon mustard as its a binder.
Noteddd thanks!
"My dad had some shrimp shells in the fridge" is a sentence you rarely hear
lmao very true
you're going to be a pro one day! It looks so good, i want to try this recipe! How many broth was there in the end? Trying to figure out how many people you can serve
I appreciate it man. Tons of broth left over. I'd say it served about 4 hungry people. 6 if you want to give everyone a nice tasting.
BOOYA BASE
King as spoken
Kenji has a great mayo method that would work with this aioli. It's on his channel, I think in the food lab too? Really it's just use an immersion blender with a small cup in place of the food processor so the space to whip it together is tiny, has never failed me!
worrrd thanks unfortunately I'm out of an emersion blender but I'll go that route the day I get that neat tool
great video, looks beyond delicious
Thanks! Really was incredible
Well, dressings of the mayonnaise family are always tricky. A lot of factors can interfere with the process, like the temperature of the ingredients, and the quantity of oil you pour in at once. As usual, good old Chef Jean Pierre has a quick recipe for aioli, and he also demonstrates what happens when mayo splits. Check it out!
Wordd I’ll give it a look. Thanks for the help 😊
That looks really, really good! Can't help you with the aioli, unfortunately - I am scared of making emulsions like that, it's so finicky. I imagine that your family got excited to have the rest of the dish (if they got to have any).
Thanks! Glad you enjoyed.
Once you break an aioli emulsion its best to just start over from scratch. I'm not totally sure what happens but something about the chemical structure changes and isn't able to emulsify as easily. I would recommend a smaller width food processor or blender, so that the garlic and egg yolk can blend together easier. chilling your oil in the fridge before hand also makes the emulsion harder to break. Source: I have made and ruined hundreds of batches of aioli while working in fine dining.
Also excellent recipe and video, chef!
Yo thanks for the comment and great advice :) Next time I'll try those
I'm no chef but thank you
Hi Micth ! I was wondering what type of tripod you use to handle your phone in vertical ? And are you touching any settings of your camera when filming ?
Hey there. So I use a run of the mill tripod you can find here: amzn.to/46i8v0j and here is a SICK portable one I use amzn.to/3LCJ9Rb along with the basic settings on my camera. I creatively restricted myself to focus on the food :)
I've made Mayo from scratch and with a failure rate of 50% I've been more than happy using Hellmann's mayo as a base for homemade mayo based sauces.
Picked it up from Helen Rennie another food youtuber who I learned a lot from.
haha nice to know I'm not alone. Thanks for the advice
Try getting a hand immersion blender for the mayo
Def on my shopping list.
can you do us a favor?
can you make a video about....just general basics you've learned?
like...how to deglaze a pan, how to make demi-glace, when to put garlic in so it doesn't burn?
and any other trends youve noticed in your experiment
even the toothpick trick with the shrimp is top quality tips and tricks
Hey I’m actually thinking up a video on how to enjoy cooking more. Stay tuned
You forgot to add the acid while mixing for the aoli
It was in their at the end. Thanks for your comment
To thicken mayo you need to add oil. It's a little counter intuitive but the more oil you add, the thicker it gets.
Until it breaks.
Crazy… next time then!
You need a knife sharpener. I live in a rich neighborhood and literally found one in the garbage. It is a "game changer". Personally though I also do all my cutting with a Chinese vegetable cleaver. I named my cat saffron.
thanks for the tip sir
There's a T in the word "pestle," because traditionally there is a T sound in the word. People just assume it's silent because of the plethora of other "stle" words with a silent T.
DUDE. Thank you for this.
@@mitchmai For sure, dude. I always remembered because pesto is made with a pestle. Also, your videos are great and I've been following your channel since episode 15 I think? It was a random youtube recommendation and I instantly subscribed, and now if one of your videos pops up it's one of the first things I watch.
you did good. however I'm not sure why Bourdain doesn't mention the need to reduce the broth. the resulting broth from this recipe is very watery. Bouillabaisse means "boue" and abaisse", boil and reduce. you need to reduce that broth to remove some water. it will get more concentrated and will stick to the fish better. If you still have leftover broth have a go at it and you'll see.
Definitely.
Yup that makes sense. It’s all part of the book tbh. Not super deep in details, and a learn as u go process. Thanks for the tip!
@@J_LOVES_MEmost def
when immulsifation fails - add a little bit of water.
word up thanks
Cant believe i ate that
I can
:o
:)
I still love how you use everything up and replace everything you dont have with good alternative.
We may have cephalated upsidedown compared arthropods, making our intestinal track ventral to the nervous sustem unlike your shrimpy frend there. i.e our heads are on backwards. (Not actual fact just a fun assumption)
Aso "vein", is a load of shit. Why do we say that (pun intended)
You are full of freaking knowledge my friend. I chuckled reading your comment. Thanks for that 😆
the egg yolks need to be at room temperature.
Solid tip man
more oil
casey?
Yeeee
People are going to bash me for saying this but… this guy has a cooking channel and he doesn’t know how to devein a shrimp?
Ain’t no bashing here. The channel is all about learning to cook. U saw just one of my many errors my friend
@@mitchmai my bad for speaking without knowing what the channel was about. I didn’t know it was a learn how to cook channel where the host is literally learning how to cook.
Thanks for the kind reply. I am a “home cook” like you are. Not a chef. I admit I spoke out of turn and have since watched a couple of your other vids and I appreciate them. I, like you, want to learn to cook great meals inspired by actual chefs. I’m not deleting my comment because I admit when I’m wrong. Keep up the good work and keep inspiring people that just because you’re not a pro, doesn’t mean you can’t become a good cook who makes delicious meals for your family and friends.