I like this chef because unlike countless chefs I have seen on TV this chef can TEACH. Lots of chefs know their crafts and know what they are talking about but they can not TEACH meaning that they can't transfer information from their head to the student's head . This chef is mighty good.
Moe Habibi I think some chefs (especially youtube cooks) don't understand why the recipe is the way it is, they just simply copy the recipe. For example in soups recipes I've gotten from youtube, they tell you to mix butter with flour. Only now I've realised it's called a roux! (The butter takes the 'floury' taste out of the flour which is then used to obviously thicken the sauce.) If most went to the small effort of explaining this we'd all be a little more educated about the why instead of just the how. I can only presume some don't know why!
Excellent technique and description. Great teacher. Great Chefs don’t usually know how to educate not are they excellent communicators. This Chef is well educated. Thank you! 🙏
You are an excellent teacher. 5 French Mother Sauces 1. Veloute - White Gravy uses stock as the liquid Proportions 1:1 fat to flour, then x4 of liquid 2. Bechamel - Cream Sauce or Gravy uses milk as the liquid. Proportions 1:1 fat to flour x4 liquid. Herbs: Cloves, bay leaf, onion 3. Espagnole - Brown Gravy 4. Sauce Tomate - Red Gravy Tomato Sauce 5. Hollandaise - Egg Yolk Base Gravy
Now thats awesome. Im a cook in maryland and my chef told me to look for the same consistency when I make my roux. So far I have learned, and nailed my first time even!, hollandaise, white gravy, and tomato sauces. I actually taught my chef how to make hollandaise and it was only my second batch ever!
Great job !! You were flawless. You helped me understand the how to use the heat. I could always keep the rue but the rest was unsat and now I know why Thank you so much.
I have a question do you always season last? Me too,,, like this chef because unless countless chefs I have seen on TV this chef can TEACH and I love that he is so relax so melow so dreamy....more teachings from this chef please..
Great production! Classy presentation. White pepper……my fave….. just smells so bad when used in the reduction for burre blanc! Could never figure how something that smells so bad could taste so great
One aspect of these sorts of videos I cannot stand is that they leave out explanations behind statements like 'be sure to use warm milk and not cold milk'. Otherwise, this video in particular is quite useful. (To note, I do understand why warm milk is contextually superior to cold milk, but it's the principle.)
Only saw two of the sauces. In the Culinary Job Training Program I went through we were supposed to learn them and have a practical on them but they just briefly mentioned them and never did the practical.
cold milk is for no lumps. idk what the others are talking about... try it dude. it's flour and butter... waste some to see what works best if you actually care to improve
He seems to be a good teacher and I subscribed already but he's wrong twice in this video alone though. 1) You should add the milk in 3 phases and 2), it should be as cold as you can. Contrary to what people think, you will have less chances of creating lumps with cold milk. These 2 tips make sure you save some little more time during preparation. I'm sure his sauce is awesome though. He could just do it faster.
i know classically trained chefs and students will freak when i say this but i've never had any lumps in my sauces using cold stock or cold milk into my hot roux. never. always works. is there a reason why people always say to simmer stock/milk for the sauces?
erock81487 You're right, cold roux, hot liquid. Hot roux, cold liquid. The reason people do it with milk sometimes is because they don't want to scold the milk by adding it to a rippin hot pan, but you will get lumps unless you add it to a cold roux.
hi, i noticed that when you made your bechamel sauce? you said that put warm water, when i watched gordon ramsay's video.. he used cold milk so as to avoid lumps.. so which is true between you both? or is there another explanation for it?
+Samuel Velez when i make bechamel at work, we usually slowly heat the milk till simmer, than add the roux after.. this way u get no lumps, you dont have to wisk every 30 sec while waiting for the milk & roux to simmer (wich easily takes 10-15 mins, if u use cold milk) so you can do other things aswell as just wisking.
+thedawhaw He is teaching how to make a sauce. Most students are learning to work in the culinary field. When you're cooking at home, don't bother straining. He's purpose is to teach how to do it right. French sauces are strained just in case. Piece of uncooked flour, bone or vegetable fragment from stock, etc.
He either failed in math or stated his proportions incorrectly. He said 4X of stock to the flour/butter roux. So if the ladles are 3 ounce measures then 3x4=12 or if he goes with 3oz flour +3 oz of butter then multiply by 4 we have 24 oz of stock (which is what he in fact said). Check you math homework guy!
Next time PAY for a video/audio team to produce your video. This is total garbage. Your instruction was lost in their inability to stay focused on the project. I'd expect more from a high school videographer class
I like this chef because unlike countless chefs I have seen on TV this chef can TEACH. Lots of chefs know their crafts and know what they are talking about but they can not TEACH meaning that they can't transfer information from their head to the student's head . This chef is mighty good.
Moe Habibi I think some chefs (especially youtube cooks) don't understand why the recipe is the way it is, they just simply copy the recipe.
For example in soups recipes I've gotten from youtube, they tell you to mix butter with flour. Only now I've realised it's called a roux! (The butter takes the 'floury' taste out of the flour which is then used to obviously thicken the sauce.)
If most went to the small effort of explaining this we'd all be a little more educated about the why instead of just the how.
I can only presume some don't know why!
In America they are more into personality and sarcasm which is really annoying.
what is the name of this chef?
Exactly 😊
You're an outstanding teacher. Much respect, sir.
+William Miller totally agree
Excellent technique and description. Great teacher. Great Chefs don’t usually know how to educate not are they excellent communicators. This Chef is well educated. Thank you! 🙏
dude, love the way u break this down and actually give little kitchen hacks too. thank you for this
very clear and informative. best instructional I've seen, actually remembering it with your way of teaching.
You are the man! Thanks so much. Very clear and easy to understand.
You are an excellent teacher.
5 French Mother Sauces
1. Veloute - White Gravy uses stock as the liquid Proportions 1:1 fat to flour, then x4 of liquid
2. Bechamel - Cream Sauce or Gravy uses milk as the liquid. Proportions 1:1 fat to flour x4 liquid. Herbs: Cloves, bay leaf, onion
3. Espagnole - Brown Gravy
4. Sauce Tomate - Red
Gravy Tomato Sauce
5. Hollandaise - Egg Yolk Base Gravy
Now thats awesome. Im a cook in maryland and my chef told me to look for the same consistency when I make my roux. So far I have learned, and nailed my first time even!, hollandaise, white gravy, and tomato sauces. I actually taught my chef how to make hollandaise and it was only my second batch ever!
+Mikey Der 13:50 mark he said it
This is so informative and entertaining to watch ! Much respect !!
excellent Teacher, great communicatior
He'll rue the day he made that sauce!!
Great job !! You were flawless. You helped me understand the how to use the heat. I could always keep the rue but the rest was unsat and now I know why Thank you so much.
Thank you. You look like you should be a fireman, though. That's what my first thought was.lol Love your manner and recipes. Subscribed.
Lovely chef keep it up
I have a question do you always season last? Me too,,, like this chef because unless countless chefs I have seen on TV this chef can TEACH and I love that he is so relax so melow so dreamy....more teachings from this chef please..
Aw dang i was waiting for the next mother sauces then it stopped ): great video ! My chef gets nervous too the first few minutes on camera..
can we please have the rest of mother sauces :D
Camera: you’re good. I like when you moved in at 8:35 and 9:11 so we could see nappe consistency.
I love every pc of you SIR! MY RESPECT! ❤
Great production! Classy presentation. White pepper……my fave….. just smells so bad when used in the reduction for burre blanc! Could never figure how something that smells so bad could taste so great
I would take his class because he's cute...and because I like food :-P
Excellent teacher yet I'd be afraid if you directed my class I'd drift off because you're voice is so calming 😵
The sign of a real chef vs. a home cook...straining! :)
wish it was louder
One aspect of these sorts of videos I cannot stand is that they leave out explanations behind statements like 'be sure to use warm milk and not cold milk'. Otherwise, this video in particular is quite useful. (To note, I do understand why warm milk is contextually superior to cold milk, but it's the principle.)
Thanks - but get the camera closer !
great video, is the next part uploaded. i cant find it.
I think I came 10 years late,,nevermind i liked your recipe,,will try to see if you are available on other social media accounts ..
It was interesting to see.
Brilliant, thank you
yeah, lets always use a serving spoon to taste
Only saw two of the sauces. In the Culinary Job Training Program I went through we were supposed to learn them and have a practical on them but they just briefly mentioned them and never did the practical.
Adequate video, but always taste your sauce.
My b.. just don't taste like he did
cold milk is for no lumps. idk what the others are talking about... try it dude. it's flour and butter... waste some to see what works best if you actually care to improve
Awesome
Who is this guy?! Where did/does he teach?
what is the actual name of this youtube channel? because this channel has this video as in a playlist
He seems to be a good teacher and I subscribed already but he's wrong twice in this video alone though. 1) You should add the milk in 3 phases and 2), it should be as cold as you can. Contrary to what people think, you will have less chances of creating lumps with cold milk. These 2 tips make sure you save some little more time during preparation. I'm sure his sauce is awesome though. He could just do it faster.
i know classically trained chefs and students will freak when i say this but i've never had any lumps in my sauces using cold stock or cold milk into my hot roux. never. always works. is there a reason why people always say to simmer stock/milk for the sauces?
erock81487 You're right, cold roux, hot liquid. Hot roux, cold liquid. The reason people do it with milk sometimes is because they don't want to scold the milk by adding it to a rippin hot pan, but you will get lumps unless you add it to a cold roux.
erock81487 it's true, hot roux, cold liquid.
thanks chef
You did a great job until you tasted the sauce and then put the spoon back into the Ramekin
What sauce is this, may somebody say pls
studded onion in scorched milk, not rue.
Hey! this video cuts off in the middle of bechamel. YYYYYYY?
You are so cute !
and the other 3?
hi, i noticed that when you made your bechamel sauce? you said that put warm water, when i watched gordon ramsay's video.. he used cold milk so as to avoid lumps.. so which is true between you both? or is there another explanation for it?
+Samuel Velez always listen to ramsay. use cold milk.
lol
+Samuel Velez when i make bechamel at work, we usually slowly heat the milk till simmer, than add the roux after.. this way u get no lumps, you dont have to wisk every 30 sec while waiting for the milk & roux to simmer (wich easily takes 10-15 mins, if u use cold milk) so you can do other things aswell as just wisking.
When cold milk is added to heat it curds up. Not good for any sauce.
You temper the sauce by adding a little and then you add the rest.
Looks like gravy..
LilC2000 because its a sauce
😜
Ideally what are these two sauces paired with. Fish?
Wes Henderson
Espagnole and bechamel
Thanks but rename video to Two Mother Sauces!🙏🙏🙏
Omg keep the fucking Camera on the pan,,,
gret vdeo but the volume....
Throw all this bullshit in the trash. Let the past die.
Melk
Why do you need to strain it? It shouldn't have lumps.
+thedawhaw He is teaching how to make a sauce. Most students are learning to work in the culinary field. When you're cooking at home, don't bother straining. He's purpose is to teach how to do it right. French sauces are strained just in case. Piece of uncooked flour, bone or vegetable fragment from stock, etc.
Looks like obama
your uniform. that's why. Says cop or fireman. Not chef whites. like
Nasty! Whipping your nose and face a d then start cooking??? C"min chef!
He either failed in math or stated his proportions incorrectly. He said 4X of stock to the flour/butter roux. So if the ladles are 3 ounce measures then 3x4=12 or if he goes with 3oz flour +3 oz of butter then multiply by 4 we have 24 oz of stock (which is what he in fact said). Check you math homework guy!
I think you’re wrong!
3+3=6x4=24 then 8x3=24! Qui!🙏
Show us closeups of the product not the kitchen mostly!
I don't like that way he said "white"
Love it until the chef dip back his ladle back from mouth to pot-ewww!
Rhea B why does it matter when you’re cooking for yourself
Next time PAY for a video/audio team to produce your video. This is total garbage. Your instruction was lost in their inability to stay focused on the project. I'd expect more from a high school videographer class