Adam - You are a better educator than you are a chef .. and you're a damn fine chef!! I learn something from every one of your videos - keep 'em coming. Thanks!
Very interesting. Would work with any small birds. Shame to throw away the woodcock's innards. The innards on toast are magnificent and a perfect contrast to the meat.
Can someone tell me why you trim the breasts like that? I see this on cooking videos but it just seems like a waste but I’m not a chef and I’m sure I’m missing something.
These videos are a real pleasure to watch. I don’t understand these quick edited jarring videos. Keep doing what you’re doing chef. We will watch.
You can tell from this presentation he's a good dude to work for and to learn from. Kudos.
This is top level cooking. Stunning stuff
Adam - You are a better educator than you are a chef .. and you're a damn fine chef!! I learn something from every one of your videos - keep 'em coming. Thanks!
Nice. I always got told to cook them guys in as tradition but this is much better. Cheers ✌️🐧
Looks stunning 👍
Absolutely stunning, Chef.
Quality videos as per usual 👌 👏
Incredible!
Very special cookery!
Awesome to watch
Thank you for watching
There was a restaurant in Spain, Ca L'Enric that did an only woodcock menu, seemed very special
WOW! LANDSCAPE!
finally ay!
A master at work.
Very kind
This is a death row meal. When’s the season?
Very interesting. Would work with any small birds. Shame to throw away the woodcock's innards. The innards on toast are magnificent and a perfect contrast to the meat.
LEGEND
Can someone tell me why you trim the breasts like that? I see this on cooking videos but it just seems like a waste but I’m not a chef and I’m sure I’m missing something.