I've been following Bruno for a very long time, probably 10-15k subs ish. I like that when I make his recipes, they actually taste good. Other famous RUclipsrs are very under seasoned and it's more camera work. I also love the fact Bruno isn't going to be doing "every way to cook a steak" or homemade KFC any time soon. He's sharing a cultivated expertise and it shines by itself. I'm here for it.
Hey Bruno..I rate this dish highly. The simplicity for one but the plating idea is superb. Thank you so much for sharing certainly going to be on my menu over the Easter break.🙏
Looks fantastic! I was just looking at pork chops at the supermarket yesterday and didn’t get them because couldn’t really decide how to prepare….going back for them today. The sauce looks so good. Thanks for all these great recipes!!!
Bruno ~ all of these fabulous Posts are Inspirational! Thank you for sharing your profound talents and knowledge with us! I’m still saving up for your Masterclass as a gift to myself for my birthday April 10!
Why do you use sparkling water instead of tab water for the carrots ? I knew about sparkling water to marinate and to cook meat but I had never heard of it for vegetables.
I think I found it: Vichy is a spa town, known for the quality of its spring water - so, instead of the tab water full of chlorine, use the next best thing: mineral water. Bruno mentioned cooking soup with bottled water before, too, a while back. from personal experience: Here (Merritt, BC, Canada) the tab-water was sometimes so oversaturated with chlorine, that I couldn't even use it for tea or coffee - and I'm not picky or sensitive.
@@matthiaswiegand1654I was referring to tab water because in most areas of France its quality is good and you can use use it but it could be mineral water as well indeed. My point was what's the use of using sparkling water over mineral water. I know when you marinate meat in sparkling water it helps tenderise the fibres and therefore it shortens the cooking time but I don't see the point for carrots since the cooking time is already short.
Hello. Can you please post a video about the various was using alcohol. I highly recommend explanations about the process of proper was cooking off the alcohol the right ways.
Lovely - (at least in the US) American pork here is fairly lean, especially if using centre-cut chops, you see. Trichinosis is eradicated at 137F and so at most, no more than 145F-150F should be the [final] carry-over temperature. Slightly pink pork is perfectly safe - promise. The dangers of consumption of pork at such internal temperatures is an old wive’s tale, really. Dry overcooked pork is dreadful stuff
Bruno, the way you cook makes me wish that food didn't have any calories.
Yeah but if you cook like that, and put in a little work you can cook and age like Bruno!
Master Chef that looks incredible
I've been following Bruno for a very long time, probably 10-15k subs ish. I like that when I make his recipes, they actually taste good. Other famous RUclipsrs are very under seasoned and it's more camera work. I also love the fact Bruno isn't going to be doing "every way to cook a steak" or homemade KFC any time soon. He's sharing a cultivated expertise and it shines by itself. I'm here for it.
Merci beaucoup ☺️
Hey Bruno..I rate this dish highly. The simplicity for one but the plating idea is superb. Thank you so much for sharing certainly going to be on my menu over the Easter break.🙏
Why the farmer has a three legged pig in the barn? He needed only one ham for Easter. 😁
I am making this RIGHT NOW!!!! you're the best B!!
Looks fantastic! I was just looking at pork chops at the supermarket yesterday and didn’t get them because couldn’t really decide how to prepare….going back for them today. The sauce looks so good. Thanks for all these great recipes!!!
I'll put that on the menu next week
Je viens seulement maintenant de regarder votre vidéo : comment élever une côte de porc présentée comme une côte de bœuf. Jamais vu avant ! 😍
Ps : j'ai fait la mousse au chocolat hier 💐💐💐💐💐
what is the reasoning behind cooking in sparkling water?
Thank you Chef! Another great recipe! What brand is your shirt?
I just love your sparkly face
Très appétissant. On va essayer.
Bruno ~ all of these fabulous Posts are Inspirational! Thank you for sharing your profound talents and knowledge with us! I’m still saving up for your Masterclass as a gift to myself for my birthday April 10!
A nice Beaujolais perhaps? Maybe a Chiroubles, or a Moulin a Vin.
thanks , will be making this today 4 sure .
Bruno, vous etes genial. Une question:
pourquoi l'eau minérale est utilisée à la place de l'eau?
Beautiful dish
bruno is on fire!
Big knife.. 😊
Why do you use sparkling water instead of tab water for the carrots ? I knew about sparkling water to marinate and to cook meat but I had never heard of it for vegetables.
I think I found it:
Vichy is a spa town, known for the quality of its spring water - so, instead of the tab water full of chlorine, use the next best thing: mineral water.
Bruno mentioned cooking soup with bottled water before, too, a while back.
from personal experience: Here (Merritt, BC, Canada) the tab-water was sometimes so oversaturated with chlorine, that I couldn't even use it for tea or coffee - and I'm not picky or sensitive.
@@matthiaswiegand1654I was referring to tab water because in most areas of France its quality is good and you can use use it but it could be mineral water as well indeed. My point was what's the use of using sparkling water over mineral water. I know when you marinate meat in sparkling water it helps tenderise the fibres and therefore it shortens the cooking time but I don't see the point for carrots since the cooking time is already short.
I love your recipes but most of all I love the bloopers like at 0:22 😂😂
Toujours un plaisir!
Hello. Can you please post a video about the various was using alcohol. I highly recommend explanations about the process of proper was cooking off the alcohol the right ways.
Beautiful 😮
good morning bruno
Why is this man so arousing when he cooks
Oh wow and this is a different level of cooking for sure but just so so good. Greetings from India
Never passes a mirror or microphone that he doesn't love. Oh, well. At least he knows French technique and dishes. So, we will stomach the ego.
Looks fantastic. I'll make the meat. I can't eat veggies. They destroyed my health...
Elaborate?
Lovely - (at least in the US) American pork here is fairly lean, especially if using centre-cut chops, you see. Trichinosis is eradicated at 137F and so at most, no more than 145F-150F should be the [final] carry-over temperature. Slightly pink pork is perfectly safe - promise. The dangers of consumption of pork at such internal temperatures is an old wive’s tale, really. Dry overcooked pork is dreadful stuff
he looks like AI lol
😋😋😋😋😋😋
Reupload dish?