This is why these guys are so awesome. I asked a question about emulsion and being from America I figured that it may take a day or so to get back to me. Low and behold they created a whole video. We are truly blessed to have folks like y’all sharing information like this.
Wow that's amazing! Really enjoyed the video so thanks for asking! Made me really hungry. They have been guests on Sorted food, which is a channel you might enjoy too.
We went to Fallow on Sunday 2nd July it was a great experience at chef's table, my husband was in heaven and it was so interesting watching the team at work, which was calm, organised and like a well oiled machine. The food was top notch, excellent quality and more. Well done team Fallow! All thanks to your POV videos and ethos that my husband found you and was interested in your restaurantand values. It meant even more to know how and why your food is so amazing from your videos. Keep up the good work! My husband even liked your cauliflower broccoli cheese which is amazing as he doesn't like veg normally! ❤
These guys are true chefs, no need to be pretentious just be honest about what they are doing. I would loved to have worked with them back when I had the passion. (Wish I was young enough to still have the energy) I love watching these vlogs as it makes me still feel like a chef, keep it up guys x :)
Just absolutely love what you all do. The top to tail/zero waste approach is so immaculately thought out, but any video you do just gives me great inspiration to carry on working in a kitchen. That Gherkin Gravy sounds bloody incredible.
Your videos are incredibly inspiring for some reason. I went to culinary school during high school and after high school some stuff happened that made me quite depressed for quite a long stretch of time. Lately I’ve missed the way I used to look after my health both physical and mental by cooking at home, these days I just kinda sit there with a filthy kitchen and go get McDonald’s once 9:00 pm rolls around. I hate it but it’s hard to break out of the cycle, I’m gonna give it another try though and make an effort to get back to the way I used to be with the help of your videos, thanks.
I was kind of the same. I found myself in a bit of a rut. Also, I found that when I put some music on and started to tidy up and clean, it started to become kind of therapeutic and brought my mood up. Start with one corner of the kitchen and then the next and have a good wipe down. You'll be surprised how the small things in life can make a big difference to your mood. I believe in you. You got this 💪🏻
I’m loving to know that restaurants are being as sustainable as possible. Using every inch of the products, making it in to something and matching it with the similar flavours. Knowledge, I hope to learn and understand myself one day. 👏😎👊🙏
Man, I forgot about this video, and just rediscovered it. So much great info, and some little subtleties that you'll miss the first couple watches. Good to reference again and again. Thanks, gents!
The level of detailed explanation is outstanding I feel like its my first day at the job and the chef is walking me through the line Your videos are a huge source of pleasure and nostalgia to me
You have to have a good base knowledge but for advanced home cooks this stuff is literal gold, no bullshit straight to the point insights that would otherwise be inaccessible
peppercorn and the beef rendered sauce from the same group both sound amazing. love the brushing of the fat onto the steaks for the grill to get the char and sear just right help melt down the fat already in the cut itself. chimichurri is always a nice addition to break up all that pungent salty umami flavor with some acidity. Made me want to try so many of em.
Its crazy that we can just consume this kind of knowledge for free (okay ads but still). These kind of videos really amp up my home kitchen skills which I really appreciate. Simple home cooking is not enough for me any longer and going out for restaurant every day is just too expensive. Eating well prepared food everyday gets expensive I'm telling you.
A good saucier with good sauces makes a huge difference to a kitchen. Great seeing how inventive & sustainable the Fallow folks are. Love making sauces, it was the first thing my father taught me in the kitchen. Though he started me on a sauce that's rarely eaten anymore, bread sauce. I thought it was some magical alchemy I was learning. Also find it extremely satisfying at the end once I've produced a really good glace or demi-glace. Brilliant video, thanks for showing us all around.
Hi @fallow. I would really love a video on sauce americaine. Tasted it recently, and wow!!! Struggling to find videos of it. Love ur free cooking vids, cods head looks awesome. Next time I come to London, I will be visiting you. Thank you.
Amazing insight. I was taken by the number of steps involved to make each sauce. I’d be thinking it was done then he’d say ‘and then we do so and so’. Must take an incredible amount of work.
Love the use of pickling liquids being thickened and then added to stock reductions that’s sick thank you for sharing. Please do more informative sauce videos. Maybe some not so well known techniques to create unique alterations to the sauce in some way like the tips about depth of browning your bones and carrots
Y'all are awesome. You guys have inspired me the past few months, and I spend most my free time watching these videos. I started cooking when I was about 9, and through the years I have gotten way better. My dream job is working in culinary. This year I am asking my family for more cooking equipment, and most of it is stuff you guys use I your kitchen. I am very interested in the sauce pans you have at the main course plating station with the 4 sauces... what size are the sauce pots so I can ask my family for them.
Any chance of a short showing how you make the beef fat chimichurri? Jack explains it so effortlessly but I can't get my head around what the ratios would look like. Amazing channel, hope to visit one day if I ever make it back to London!
never trust a chef that says things like "just a simple sauce" 😛 here and there throw in the most important side notes LOL it's so funny when you casually talk about these super complex sauces like they are easy to make at home 😂😂😂 thank you for this fantastic video!!!
I tried to make the butter emulsion sauce twice but one time it was too runny and second time it was thicker but super buttery like unedible :D Can you please make a video or a short on how to make the plain butter emulsion? :D Thanks
Can you guys please make a video on how to make mustard? There are plenty of them and very different from each other so it would be great if a reliable channel like yours explain how to do it
if you sell cookbook my guy, i buy it for sure and introduce to my friend~ everything is from non-cusine school, like knowing what's necessary for actual business and creating flovor in different way
I love the commentary videos like this. I would love to see you talk over a full service so we can truly follow along with each thing you guys are doing.
Love the vid. Does everyone forget to season a sauce. I'm not sure they do forget that. I certainly don't. And anyone who cooks and loves cooking doesn't forget to season anything I don't think.
The use of "everyone" was a colloquial exaggeration that's extremely common. Obviously not everyone. And not everyone that cooks "loves to cook" or has a particular interest in it, lots of people forget to season. Weird comment in my opinion.
Boys the thought of using the beef fat from dairy cows would make Marco P-W melt, we all know how much he loves the use of fat in a dish #fatisflavour ❤
Love your work. I see you throwing your dirty pans, pots, etc in a draw, and endless warm plates appear. Could we see how your pots and plates are washed and organised? Thank you.
I was wondering what the red and black puree's (im assuming its puree) are. The ones you usually put on the plate with your duck neck and other dishes as well that goes on the side. Also would love to see a video like this but just about all your ketchup's if possible.
I have a pro chef question tho: All those heated up sauces since beginning of could risk to be in the range of temperature and time spent heaten so that they could develop bacteria and stuff to become dangerous from the food safety perspective? Thats an actual queation out of curioaity, no trolling 😊
This is why these guys are so awesome. I asked a question about emulsion and being from America I figured that it may take a day or so to get back to me. Low and behold they created a whole video. We are truly blessed to have folks like y’all sharing information like this.
Wow that's amazing! Really enjoyed the video so thanks for asking! Made me really hungry. They have been guests on Sorted food, which is a channel you might enjoy too.
What does being from America have to do with it 😂
@@P4p4Smurftime zones
No shit. But they aren't that far off. It's not like it's US to Australia so it wouldn't take a day or so.
amerika is 20 years behind europe@@P4p4Smurf
We went to Fallow on Sunday 2nd July it was a great experience at chef's table, my husband was in heaven and it was so interesting watching the team at work, which was calm, organised and like a well oiled machine. The food was top notch, excellent quality and more. Well done team Fallow! All thanks to your POV videos and ethos that my husband found you and was interested in your restaurantand values. It meant even more to know how and why your food is so amazing from your videos. Keep up the good work! My husband even liked your cauliflower broccoli cheese which is amazing as he doesn't like veg normally! ❤
🙌
These guys are true chefs, no need to be pretentious just be honest about what they are doing. I would loved to have worked with them back when I had the passion. (Wish I was young enough to still have the energy) I love watching these vlogs as it makes me still feel like a chef, keep it up guys x :)
The efficient creativity is just outstanding.
Just absolutely love what you all do. The top to tail/zero waste approach is so immaculately thought out, but any video you do just gives me great inspiration to carry on working in a kitchen. That Gherkin Gravy sounds bloody incredible.
I love that we get the privilege of learning how their kitchen works and sharing all the behind the scenes videos!
Your videos are incredibly inspiring for some reason. I went to culinary school during high school and after high school some stuff happened that made me quite depressed for quite a long stretch of time. Lately I’ve missed the way I used to look after my health both physical and mental by cooking at home, these days I just kinda sit there with a filthy kitchen and go get McDonald’s once 9:00 pm rolls around. I hate it but it’s hard to break out of the cycle, I’m gonna give it another try though and make an effort to get back to the way I used to be with the help of your videos, thanks.
I was kind of the same. I found myself in a bit of a rut. Also, I found that when I put some music on and started to tidy up and clean, it started to become kind of therapeutic and brought my mood up. Start with one corner of the kitchen and then the next and have a good wipe down. You'll be surprised how the small things in life can make a big difference to your mood. I believe in you. You got this 💪🏻
I’m loving to know that restaurants are being as sustainable as possible. Using every inch of the products, making it in to something and matching it with the similar flavours. Knowledge, I hope to learn and understand myself one day. 👏😎👊🙏
Man, I forgot about this video, and just rediscovered it. So much great info, and some little subtleties that you'll miss the first couple watches. Good to reference again and again. Thanks, gents!
I would love to see the prep for the day. The sauces and herbs and garnishes are very interesting
Would love a recipe book 🤤
100%
The level of detailed explanation is outstanding
I feel like its my first day at the job and the chef is walking me through the line
Your videos are a huge source of pleasure and nostalgia to me
I improve my home cooking by watching videos like this 10-fold more than recipe videos.
You have to have a good base knowledge but for advanced home cooks this stuff is literal gold, no bullshit straight to the point insights that would otherwise be inaccessible
@@manfromwuhan714 yeah I’m at the point where I can keep up and I glean so much knowledge watching professionals and learning tricks.
It would be amazing if you made a video series on how to make each of those sauces.
peppercorn and the beef rendered sauce from the same group both sound amazing. love the brushing of the fat onto the steaks for the grill to get the char and sear just right help melt down the fat already in the cut itself. chimichurri is always a nice addition to break up all that pungent salty umami flavor with some acidity. Made me want to try so many of em.
This is quickly becoming one of my favorite channels
Very nice! Thanks for showing and explaining!
Its crazy that we can just consume this kind of knowledge for free (okay ads but still). These kind of videos really amp up my home kitchen skills which I really appreciate. Simple home cooking is not enough for me any longer and going out for restaurant every day is just too expensive. Eating well prepared food everyday gets expensive I'm telling you.
Thank you from the Other Side of The Pond! Very informative. Enjoy seeing the inner workings.
The cod head jump scare flash at the beginning 😂
A good saucier with good sauces makes a huge difference to a kitchen. Great seeing how inventive & sustainable the Fallow folks are.
Love making sauces, it was the first thing my father taught me in the kitchen. Though he started me on a sauce that's rarely eaten anymore, bread sauce. I thought it was some magical alchemy I was learning. Also find it extremely satisfying at the end once I've produced a really good glace or demi-glace.
Brilliant video, thanks for showing us all around.
I just never realised... But after thinking about it this all makes perfect sense. Thank you.
Hi @fallow. I would really love a video on sauce americaine. Tasted it recently, and wow!!! Struggling to find videos of it. Love ur free cooking vids, cods head looks awesome. Next time I come to London, I will be visiting you. Thank you.
New fan from finland... Hell this is good stuff and fun to watch..... Love this,,, sorry my bad englis
I absolutely love that content. I've been watching a your videos but I had no idea what were the sauces. Now I know. They must be so delicious.
Amazing insight. I was taken by the number of steps involved to make each sauce. I’d be thinking it was done then he’d say ‘and then we do so and so’. Must take an incredible amount of work.
Wonderful! Thanks for the awesome tour Jack.
So many great & inspiring ideas from this video....amazing work 👌👍
thank you for sharing your lovely sauces with us, really appreciate it!
Love the use of pickling liquids being thickened and then added to stock reductions that’s sick thank you for sharing. Please do more informative sauce videos. Maybe some not so well known techniques to create unique alterations to the sauce in some way like the tips about depth of browning your bones and carrots
Amazing video
Thank you for sharing
Every sauce there looks bloody lovely👍
These are some of the most delicious sounding sauces
Wow! Thanks so much for this video. As an amateur cook it is really interesting to hear what is done in restaurant.
This is amazing, would love to see a video on the mussels with that bacon sauce!
Very interesting; the sauce is so very important ! 😊
The planning of this! Even rendering down the excess beef fat. All linking together very impressive and delicious
Thanks for the video, excellent as always! Would love to see a video on the creation of these sauces so we can make them at home for our xmas dinners!
this kitchen is amazing
Y'all are awesome. You guys have inspired me the past few months, and I spend most my free time watching these videos. I started cooking when I was about 9, and through the years I have gotten way better. My dream job is working in culinary. This year I am asking my family for more cooking equipment, and most of it is stuff you guys use I your kitchen. I am very interested in the sauce pans you have at the main course plating station with the 4 sauces... what size are the sauce pots so I can ask my family for them.
Amazing 💚 I was waiting for a sauce video and we are lucky today haha, I hope you are all doing good
Would definitely read a recipe book you guy put out there
I love these new sauces, many I've not heard of or tried before but would love to come and sample them sometime. Well done chef and team!
Your sauces are next level 🙌 would love to learn to make some
Absolutely amazing
Any chance of a short showing how you make the beef fat chimichurri? Jack explains it so effortlessly but I can't get my head around what the ratios would look like. Amazing channel, hope to visit one day if I ever make it back to London!
I served grilleur, garde manger, but I always aspired to be a saucier. The peak of an Escoffier brigade,
I wish you could post a video of the different stations like the Cold station or fry or even dishwasher. That would be very cool
Good work Chef...!
I'd kill to know how they make their roast potatoes and carrots, they look so good 🤤
THIS IS AN AMAZING CHANNEL.
never trust a chef that says things like "just a simple sauce" 😛
here and there throw in the most important side notes LOL
it's so funny when you casually talk about these super complex sauces like they are easy to make at home 😂😂😂
thank you for this fantastic video!!!
which is the main reason I eat out sometimes.. lol. don't have the talent, skill to make complex sauces.
I tried to make the butter emulsion sauce twice but one time it was too runny and second time it was thicker but super buttery like unedible :D Can you please make a video or a short on how to make the plain butter emulsion? :D Thanks
cosign
It was the first bit of butchery i learned and is my favorite meat.
i just love to watch you r videos while i eat haha
1:38 are they subliminally suggesting their cods head again? LOL
❤❤❤❤❤ so cool !
Thanks for these great videos. I don't want to appear too ghoulish, but I'd like to see some stuff-ups and how they are recovered.
Can you guys please make a video on how to make mustard? There are plenty of them and very different from each other so it would be great if a reliable channel like yours explain how to do it
if you sell cookbook my guy, i buy it for sure and introduce to my friend~ everything is from non-cusine school, like knowing what's necessary for actual business and creating flovor in different way
Español Venezuela rico, buenísimo,
Congrats for the 1k subscribers🎉🎉.
When celebration. Need celebration special video😅😊.
Hi Chef just found your channel, subbed of course.
No mention of a Demi-glacé?
A saucy video. I like it.
That was a interesting video 👍
Wow I really want to try your triple cooked chips with that curry sauce !
I love these POV videos. Is this using a chest mount?
I love the commentary videos like this. I would love to see you talk over a full service so we can truly follow along with each thing you guys are doing.
Got great inspirations from this video. what are those cute saucier ? Perhaps, letting us know names of the brand ? thanks a lot.
Awesome!
Awesome video 💥💥💥
Place these sauces...in a cook book :)
Chef! Let's do tour of all the purées too🙏
Would like to see the purees/ketchups you keep behind the pass in the gastro containers.
Great video! How long can the sauces be left outside the fridge for?
How are y'all pivoting given the pepper shortage on the siracha butter?
how long do the sauces last and how would you store them?
Do you use any Xantham etc to hold them together?
i want to become a sauce chef and become a sous chef so i can demand people call me the saucy sauce sous chef.
Love the vid. Does everyone forget to season a sauce. I'm not sure they do forget that. I certainly don't. And anyone who cooks and loves cooking doesn't forget to season anything I don't think.
Who'd know more? You or the head chef/owner here?
The use of "everyone" was a colloquial exaggeration that's extremely common. Obviously not everyone. And not everyone that cooks "loves to cook" or has a particular interest in it, lots of people forget to season. Weird comment in my opinion.
Agreed, it's a bit rich to assume that no one seasons their sauces.
Love from india
would love to see a closedown pov
Nice❤
Gherkn ketchup? That looks so damn GOOD
which camera do you use?
Nice
how would you make a bernaise sauce chef?
can you do the 5 mother sauces in one video?
Beautifully run operation boys
Boys the thought of using the beef fat from dairy cows would make Marco P-W melt, we all know how much he loves the use of fat in a dish #fatisflavour ❤
The fat is where the flavour is 🙏
Love your work. I see you throwing your dirty pans, pots, etc in a draw, and endless warm plates appear. Could we see how your pots and plates are washed and organised? Thank you.
Not fallow related but would love to know what books have inspired you or shaped the way you cook.
I want to work there
I was wondering what the red and black puree's (im assuming its puree) are. The ones you usually put on the plate with your duck neck and other dishes as well that goes on the side. Also would love to see a video like this but just about all your ketchup's if possible.
Red could be beetroot?
"chefs talking to himself again"
WHAT about the green liquid in the little squirt bottles?!
I have a pro chef question tho:
All those heated up sauces since beginning of could risk to be in the range of temperature and time spent heaten so that they could develop bacteria and stuff to become dangerous from the food safety perspective?
Thats an actual queation out of curioaity, no trolling 😊
RIP the white sauce 7:43
I love sauce I cook good sauce I am
Alfredo