Lady is INCREDIBLY annoying. Good interviewer knows subject is star, adds structure as needed. She interrupts with questions he's answering, just to be heard. Next time, just send the camera
True Provencal and Catalan aioli is GARLIC AND OLIVE OIL ONLY. No egg, nothing else! What Daniel makes is only a garlic mayo, as addding egg yolks makes the emulsion easier and more stable. (Note: Aioli or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]) is a Mediterranean sauce made of garlic and olive oil)
Vi lagde dette, men siden vi ikke hadde Espelette pepper, brukte vi chili. Tror det er lurt å lage hvitløk øm og søt og husk et par spiseskjeer vann. Det ble mykt og godt.
he used his index twice to taste the aioli . He never touched the sample . Same with her . Smart aleck critic see the video again and mind your misguided criticism . Of all the aioli recipes on line this is the most complete where nothing is left out to guessing and the red written list of items and sequence of operation is most welcome .You can take some out or leave it all in and each item is explained as to their function by chef Boulud .This is the best of all aioli show on line .
You are incorrect: Provencal Cooking The Aïoli (garlic mayonnaise). ngredients For the Aïoli: 1 egg or 2 (only the yolk), 7 or 8 garlic cloves, olive oil
no lemon ... interesting how other aioli use lemon Chef doesn't. And the one cooked egg with whites hmmm ... amazing how cooking has small variations makineg one better then the other.
Sorry ! Doesn’t matter what type of transmission they were doing. That isn’t the correct mic to use and the correct distance way to hold the mics, in front of the main objective to capture the best sound as they are using a type of boom mic. That kind of mic you should use hanged about 50 cm over the head of the interviewers outside of the camera angle shoot. I am not a chef I am a sound engineer. So, even for a radio station job that type of mic still obsolete.
my comment has been censored. I was lauding one of the best aioli recipe on line and I was defending chef Boulud from the nasty comment of Alex S .Are you going to censor this comment also ? Sure ! Have your day !
I wonder if they had enough microphones
Because it is a radio broadcast. That is also why the lady interviewer is so talkative.
It does sound better than a lot of videos I see on here.
ALLBEER EVRYTHING 😂😂😂😂😂😂
Lady is INCREDIBLY annoying. Good interviewer knows subject is star, adds structure as needed. She interrupts with questions he's answering, just to be heard. Next time, just send the camera
This is how you royally cock up a traditional dish from Spain.
un tres grand chef que j aime
True Provencal and Catalan aioli is GARLIC AND OLIVE OIL ONLY. No egg, nothing else! What Daniel makes is only a garlic mayo, as addding egg yolks makes the emulsion easier and more stable.
(Note: Aioli or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]) is a Mediterranean sauce made of garlic and olive oil)
Thanks Chef
Vi lagde dette, men siden vi ikke hadde Espelette pepper, brukte vi chili. Tror det er lurt å lage hvitløk øm og søt og husk et par spiseskjeer vann. Det ble mykt og godt.
What a hell ! We can’t see the recipe and the chef’s job due to the HUGE size of the microphones... Do you guys know what is wireless lapel mics ?
why the mic in the vid?
he used his index twice to taste the aioli . He never touched the sample . Same with her . Smart aleck critic see the video again and mind your misguided criticism . Of all the aioli recipes on line this is the most complete where nothing is left out to guessing and the red written list of items and sequence of operation is most welcome .You can take some out or leave it all in and each item is explained as to their function by chef Boulud .This is the best of all aioli show on line .
❤️
I love the poached egg idea. I don’t do raw egg.
Chefs fingers go into food to taste ALL the time deal with it
Il lèche son doigt et il remet la cuillère dedans classic...
I made it. It tastes like olive oil. And I used 2/3 sunflower and only 1/3 EVOO. HELP??
First time I've seen him referred to as 'Dan'
You are incorrect:
Provencal Cooking
The Aïoli (garlic mayonnaise).
ngredients
For the Aïoli: 1 egg or 2 (only the yolk), 7 or 8 garlic cloves, olive oil
Real allioli doesn't have egg at all. Adding egg is just a modern invention.
no lemon ... interesting how other aioli use lemon Chef doesn't. And the one cooked egg with whites hmmm ... amazing how cooking has small variations makineg one better then the other.
Everyone asking about the microphone.... do you not see the link is to a radio show?
Sorry ! Doesn’t matter what type of transmission they were doing. That isn’t the correct mic to use and the correct distance way to hold the mics, in front of the main objective to capture the best sound as they are using a type of boom mic. That kind of mic you should use hanged about 50 cm over the head of the interviewers outside of the camera angle shoot. I am not a chef I am a sound engineer. So, even for a radio station job that type of mic still obsolete.
I don’t understand the need to cook egg? Yolk is raw plus he adds another raw yolk.
Quite the microphone she's holding, and yeah, who refers to him as Dan?
Microphones are really in the way! Did they go to film school?? :( oh dear.....
“The Splendid Table” is a RADIO program…
Daniel, it's peper, not paper.
That’s garlic mayo not Alioli
my comment has been censored. I was lauding one of the best aioli recipe on line and I was defending chef Boulud from the nasty comment of Alex S .Are you going to censor this comment also ? Sure ! Have your day !
There is NEVER eggwhite in an Aioli!
Daniel Boulud doesn’t need to be taught how to poach an egg by your host 🙄
This has nothing to do with traditional allioli. The traditional doesn't have even eggs on It.
Something about her voice turns my stomach
... so he licked his finger and then with the same finger cleaned the spoon putting back the remaining in the blender, ehhhhh gross :)
Alex S Don't be do vulgar !
Hope you never eat out.... Worse shit happen in real life..
nothing to do with alioli,,,no egg in alioli,,just oil and garlic,,,mashed ,
Boulud is brilliant, I don't think he's a particularly good teacher.
It's very funny to have the assault of the microphones.