YESSS!!! SO glad to see you talk about the fish sauce! I have been telling people for years how amazingly well fish sauce can boost any tomato-based sauces. Also, in your recipe, you said 4-5 tins of tomatoes. Are those the 28oz/800g sized tins?
Great to hear from you and I hope you are well Tomato tins are 500 gm but I guess it’s up to you how tomato flavour you want it . Yes fish sauce is such a great seasoning tool But I am really getting into dried dashi stock powder as well a little miso paste but than I would get myself into too much trouble with bolognese 😉
Hi Walter. I just wanted to say thank you very much for all your content. I also bought the course and found it very helpful. I used your butter curry recipe (with a few modifications) to cook for a charity event and it was a great success. Your knowledge helps me to be a better cook and chef. It's the little things that are the biggest. I'm a chef and know how to cook but you have helped me to see details I missed and tricks that I didn't know. Thank you. I could not have afforded the course if it had been full price but I feel guilty for only paying what I did, as it provides so much value. Is there any way to download it all in book format? If not I will continue organising it but I'm lazy so if there's a course overview that would be great!
Hi Tom, Thank you for reaching out and great to hear you get something out of my content. thanks for joining and i am in the process of creating some live sessions so we can catch up there too. i will check regards the downloading of the PDFs but would not to be sure about it as i need to check with our developer. yes i think sucess is cooking is about the little things which unfortunately most times are left out. hope you have a great day
Umboeshi is another interesting addition to boloognese and rose harrisa for a subtle heat. You can also pop in some parmesan rind if you have it in the freezer.
Chef, I've always admired the elegance of Floating Island dessert. Could you provide a step-by-step guide on how to prepare this French classic, including the meringue and crème anglaise components?
I am amazed at your technique, and at your video output! Your presentation is no nonsense and on point. Happy to be a new subscriber. :) Trying out your thoughts on potatoes this weekend for a party of eight as a fourth course - thin sliced wagyu with cherry jus, allium broth, and your take on fondant potato (and garlic). Can't wait to get more inspiration from you - from one wine lover to another. :D
Hey, Thank you for reaching out and subscribing, appriciate your comment and sounds like a pretty spectacular dinner party you are cooking up🙂. yes the fondant potatoes are great for dinner parties, so hope they work out well for you and tht you open the right wine to match all that food 😉
@@WalterTruppTheChefsTable I'm going to try your version this weekend. In the traditional recipe I've used forever, milk is said to tenderize the meats and balance some acidity in the tomatoes. You do not use milk, and also add more acid with the Worchester and fish sauces. I'm going to trust you on this one! 😀
@@WalterTruppTheChefsTable I missed the cream somehow (I skipped the history section - although I think it was perfect for younger cooks)! I see it now in the recipe! I will take cream over milk anytime. I'll let you know how my effort turns out. 😏 Lasagna Bolognese. My niece, the daughter a trained chef mother who both just travelled and ate in Italy will be dining, so the pressure is on both of us! 🤣Thinking of a poached pear with creme anglaises and chocolate for dessert. My favorite Italian deserts are the simplest.
@@WalterTruppTheChefsTable I made this to create an enormous spinach lasagna. It's the first time I've used lamb in Bolognese, and I used a little less of it : 1.5/1.5/1 beef/prk/lamb because I was scared. 🤣The orange was a revelation, after an hour or so after adding the zest I was concerned it would be too much, but by the end of the 5 hours I was the only one who could tease out the hint of orange - just as you were shooting for. Since the lamb was a new addition for me I could not separate it from the effects of the fish sauce and Worchester, but overall, even my wife who hates lamb on a deep level loved the sauce. Very "punchy" compared to my Marcella Hazan recipe so I will keep them as separate recipes in rotation. I didn't have the chance to make the sauce a day ahead, but I made a double recipe and enjoyed it the rest of the week on various pastas (including a saffron spaghetti - crazy but good!). A very noticeable mellowing in flavor over the next three days. Recommend making ahead for sure. This weekend - my first try at your pea soup/shellfish!
Hey Chef, what a coincidence I made some ragu tonight. I had mine with spinach tortellini. A few questions. 1 - Do you think a pressure cooker can make good or even better ragu? 2 - Do you make a deliberate choice on the colour exposure in your videos? It's very distinct and you have a lot more saturation than many other food youtubers out there Thanks for the tips!
Hey, thanks for reaching out. pressure cooker works perfect and cuts down the cooking time a lot so yes if you have one i would use it. regards the saturation in my videos its pretty natural as i try to work as much as i can with natural light, i think it has a lot to do with the cameras and lenses i use (Nikon D6) plus the lense on the main camera is a marco lens so it does make it look really colourful as it is. the cameras are not the easiest to use in terms of focus. either way i do love lots of colour and focus on the food and want to give my videos a ceratian style (i guess food photography is often a bit oversaturated too) but i should check out the competiotion more often to see what they do so i am not off the mark. its interestting you ask this and if you want to share some mor feedback on this please let me know (always happy to learn and do better) hope you have a nice day
@@WalterTruppTheChefsTablenot op but the increased colour is great but it sometimes looked washed out or white instead vivid. Mostly when the camera is on you.
Hi Walter, certainly a very good video, again. There is a video from Marco where he sieves the meat after browning, then starts the vegetables and puts it together. So he gets rid of the tallow. Does it makes sense for you?
Servus Peter, Nice to hear from you. i guess that comes from his restaurant back ground. you drain the fat off so that you keep your gravy clear. so that the gravy/sauce does not turn cloudy from the fat incoporating itself. chefs would often roast meats like for beef burgundy or bones for brown stock in large batches and strain off all the fat and use it for cooking the next batch before discarding it after the last use. what marco is doing here is what he would do in his restaurants....a fine dining approach by removing fat to achieve clarity in the sauce before finishing the sauce with butter just before serving. for a bolognese i would not bother with that. clarity is not something that you would get either way plus the fat adds lots of texture and creaminess and flavour. i would only do that for a bolognese if the fat got burned. i mean if you feel you have too much fat in your bolognese you can always get rid of it after the fat mirror has formed on the top. anyway i have not seen his video but will watch it but if he removed the fat he would need new fat to cook the veggies??? actually i have never seen him cooking a bolognese all together when i worked for him and never heard of him cooking one either :-)so yes i will definately watch it Have a great weekend and hope all is well
Howdy Walter. Vegan bacon, you had me laughing out loud.😁😆😅🤣. Great video. I was recently talking to a friend of mine that I have never made a true Ragu or bolanase sauce and was considering doing so soon. But I so very much like making those quick thin Italian types of sauces. I do want to do a little "fusion" cooking combining some smoked meats to the dish. Anyway the foot and eyes are getting better, slowly. I get another eye treat8this Tuesday with a new medicine that's good. Last thing I really enjoy the history of the food origins. Again, great video.
Thank you Victor, yes this is not a future i look forward too. laboratory grown meats, foods that have no lifeforce or not life energy. its scary and Vegan bacon is becoming a big thing. yes make some ragu`s, i love them i usually use lamb shanks or beef shins pork hocks etc, all cheap meats and great for pasta sauces and if i dont feel like pasta i just have them with mashed potatoes. made that pumpkin soup video and hopefully release it in the next 2 weeks. good to hear you getting better and hope you have a nice weekend. thanks Victor 😉
@@WalterTruppTheChefsTable the future isn't all that bad. Not to many years from now automated cars will be available to all. Not just the wealthy. Much safer. Think about it, go out with friends and drink all you want, no problem. And I'm really looking forward to seeing your version of pumpkin soup. I'm currently getting ready for our first hard frost, sometime in late October. I have a suggestion for you. Include occasionally something about what a Mitchellin stared chef would use for knives. I believe to many folks get hung up on having what they believe is the best( based on how much they spend) versus what is important. Anyway have a great day and I'll definitely suggest to folks to check out your pumpkin video and see if we can boost your channel some. Have a great day 🌤
@@victorbenner539 Hey Victor, Thank you and i like your attitude and yes there are lots of goods things coming up in the future too. so its pumpkin soup this week and yes i have not forgotten about your knife video too but its such a confusing topic but it need to think about the right angle to get that right. hope the new medicine is going well too ☺
@WalterTruppTheChefsTable yuppers on the knife confusion. To often knifes are recommended by cooks who are sponsored by the knife companies. I believe a good way to address the subject is best knifes then best for the money. So yesterday was the first injection of a new medicine. Boy do I hope it's better like the doctor says because wow it was painful yesterday after the shots. Better today but still a little tender. That said I'll be getting my car legal for driving again the end of next week. I haven't driven since befores so great Halloween last year
Great to hear from an honest person😉. i need to confess too that we in our household also have a person that used to do that, that person also adds loads of gravy powder into her bolognese and tells everyone hers is better than mine (not that it gets cooked that often). anyway i left the gravy powder trick out but it actually goes extremely well. just a tip and thanks for watching
@@WalterTruppTheChefsTable Thank you Chef ! Like myself, I think most of your audience have been really enjoying your commentary on the history and origins of the your dishes ! Please keep it going. Arigato gozaimasu !
FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/
YESSS!!! SO glad to see you talk about the fish sauce! I have been telling people for years how amazingly well fish sauce can boost any tomato-based sauces. Also, in your recipe, you said 4-5 tins of tomatoes. Are those the 28oz/800g sized tins?
Great to hear from you and I hope you are well
Tomato tins are 500 gm but I guess it’s up to you how tomato flavour you want it . Yes fish sauce is such a great seasoning tool
But I am really getting into dried dashi stock powder as well a little miso paste but than I would get myself into too much trouble with bolognese 😉
Hi Walter. I just wanted to say thank you very much for all your content. I also bought the course and found it very helpful. I used your butter curry recipe (with a few modifications) to cook for a charity event and it was a great success. Your knowledge helps me to be a better cook and chef. It's the little things that are the biggest. I'm a chef and know how to cook but you have helped me to see details I missed and tricks that I didn't know. Thank you.
I could not have afforded the course if it had been full price but I feel guilty for only paying what I did, as it provides so much value.
Is there any way to download it all in book format? If not I will continue organising it but I'm lazy so if there's a course overview that would be great!
Hi Tom, Thank you for reaching out and great to hear you get something out of my content. thanks for joining and i am in the process of creating some live sessions so we can catch up there too. i will check regards the downloading of the PDFs but would not to be sure about it as i need to check with our developer. yes i think sucess is cooking is about the little things which unfortunately most times are left out. hope you have a great day
Umboeshi is another interesting addition to boloognese and rose harrisa for a subtle heat. You can also pop in some parmesan rind if you have it in the freezer.
Hey Tom , Will keep that in mind and thanks for the tip😉
Chef, I've always admired the elegance of Floating Island dessert. Could you provide a step-by-step guide on how to prepare this French classic, including the meringue and crème anglaise components?
Will do soon Juan i promise
I am amazed at your technique, and at your video output! Your presentation is no nonsense and on point. Happy to be a new subscriber. :) Trying out your thoughts on potatoes this weekend for a party of eight as a fourth course - thin sliced wagyu with cherry jus, allium broth, and your take on fondant potato (and garlic). Can't wait to get more inspiration from you - from one wine lover to another. :D
Hey, Thank you for reaching out and subscribing, appriciate your comment and sounds like a pretty spectacular dinner party you are cooking up🙂. yes the fondant potatoes are great for dinner parties, so hope they work out well for you and tht you open the right wine to match all that food 😉
@@WalterTruppTheChefsTable I'm going to try your version this weekend. In the traditional recipe I've used forever, milk is said to tenderize the meats and balance some acidity in the tomatoes. You do not use milk, and also add more acid with the Worchester and fish sauces. I'm going to trust you on this one! 😀
@@swampthing6402 ok the pressure is one than😏 well the cream will do the job of the milk much better . good luck and let me know how you went
@@WalterTruppTheChefsTable I missed the cream somehow (I skipped the history section - although I think it was perfect for younger cooks)! I see it now in the recipe! I will take cream over milk anytime. I'll let you know how my effort turns out. 😏 Lasagna Bolognese. My niece, the daughter a trained chef mother who both just travelled and ate in Italy will be dining, so the pressure is on both of us! 🤣Thinking of a poached pear with creme anglaises and chocolate for dessert. My favorite Italian deserts are the simplest.
@@WalterTruppTheChefsTable I made this to create an enormous spinach lasagna. It's the first time I've used lamb in Bolognese, and I used a little less of it : 1.5/1.5/1 beef/prk/lamb because I was scared. 🤣The orange was a revelation, after an hour or so after adding the zest I was concerned it would be too much, but by the end of the 5 hours I was the only one who could tease out the hint of orange - just as you were shooting for. Since the lamb was a new addition for me I could not separate it from the effects of the fish sauce and Worchester, but overall, even my wife who hates lamb on a deep level loved the sauce. Very "punchy" compared to my Marcella Hazan recipe so I will keep them as separate recipes in rotation. I didn't have the chance to make the sauce a day ahead, but I made a double recipe and enjoyed it the rest of the week on various pastas (including a saffron spaghetti - crazy but good!). A very noticeable mellowing in flavor over the next three days. Recommend making ahead for sure. This weekend - my first try at your pea soup/shellfish!
Hey Chef, what a coincidence I made some ragu tonight. I had mine with spinach tortellini. A few questions.
1 - Do you think a pressure cooker can make good or even better ragu?
2 - Do you make a deliberate choice on the colour exposure in your videos? It's very distinct and you have a lot more saturation than many other food youtubers out there
Thanks for the tips!
Hey, thanks for reaching out. pressure cooker works perfect and cuts down the cooking time a lot so yes if you have one i would use it. regards the saturation in my videos its pretty natural as i try to work as much as i can with natural light, i think it has a lot to do with the cameras and lenses i use (Nikon D6) plus the lense on the main camera is a marco lens so it does make it look really colourful as it is. the cameras are not the easiest to use in terms of focus. either way i do love lots of colour and focus on the food and want to give my videos a ceratian style (i guess food photography is often a bit oversaturated too) but i should check out the competiotion more often to see what they do so i am not off the mark.
its interestting you ask this and if you want to share some mor feedback on this please let me know (always happy to learn and do better)
hope you have a nice day
@@WalterTruppTheChefsTablenot op but the increased colour is great but it sometimes looked washed out or white instead vivid. Mostly when the camera is on you.
Hi Walter, certainly a very good video, again. There is a video from Marco where he sieves the meat after browning, then starts the vegetables and puts it together. So he gets rid of the tallow. Does it makes sense for you?
Servus Peter, Nice to hear from you. i guess that comes from his restaurant back ground. you drain the fat off so that you keep your gravy clear. so that the gravy/sauce does not turn cloudy from the fat incoporating itself. chefs would often roast meats like for beef burgundy or bones for brown stock in large batches and strain off all the fat and use it for cooking the next batch before discarding it after the last use. what marco is doing here is what he would do in his restaurants....a fine dining approach by removing fat to achieve clarity in the sauce before finishing the sauce with butter just before serving. for a bolognese i would not bother with that. clarity is not something that you would get either way plus the fat adds lots of texture and creaminess and flavour.
i would only do that for a bolognese if the fat got burned. i mean if you feel you have too much fat in your bolognese you can always get rid of it after the fat mirror has formed on the top. anyway i have not seen his video but will watch it but if he removed the fat he would need new fat to cook the veggies???
actually i have never seen him cooking a bolognese all together when i worked for him and never heard of him cooking one either :-)so yes i will definately watch it
Have a great weekend and hope all is well
Howdy Walter. Vegan bacon, you had me laughing out loud.😁😆😅🤣. Great video. I was recently talking to a friend of mine that I have never made a true Ragu or bolanase sauce and was considering doing so soon. But I so very much like making those quick thin Italian types of sauces. I do want to do a little "fusion" cooking combining some smoked meats to the dish. Anyway the foot and eyes are getting better, slowly. I get another eye treat8this Tuesday with a new medicine that's good. Last thing I really enjoy the history of the food origins. Again, great video.
Thank you Victor, yes this is not a future i look forward too. laboratory grown meats, foods that have no lifeforce or not life energy. its scary and Vegan bacon is becoming a big thing. yes make some ragu`s, i love them i usually use lamb shanks or beef shins pork hocks etc, all cheap meats and great for pasta sauces and if i dont feel like pasta i just have them with mashed potatoes. made that pumpkin soup video and hopefully release it in the next 2 weeks. good to hear you getting better and hope you have a nice weekend. thanks Victor 😉
@@WalterTruppTheChefsTable the future isn't all that bad. Not to many years from now automated cars will be available to all. Not just the wealthy. Much safer. Think about it, go out with friends and drink all you want, no problem. And I'm really looking forward to seeing your version of pumpkin soup. I'm currently getting ready for our first hard frost, sometime in late October. I have a suggestion for you. Include occasionally something about what a Mitchellin stared chef would use for knives. I believe to many folks get hung up on having what they believe is the best( based on how much they spend) versus what is important. Anyway have a great day and I'll definitely suggest to folks to check out your pumpkin video and see if we can boost your channel some. Have a great day 🌤
@@victorbenner539 Hey Victor, Thank you and i like your attitude and yes there are lots of goods things coming up in the future too. so its pumpkin soup this week and yes i have not forgotten about your knife video too but its such a confusing topic but it need to think about the right angle to get that right.
hope the new medicine is going well too ☺
@WalterTruppTheChefsTable yuppers on the knife confusion. To often knifes are recommended by cooks who are sponsored by the knife companies. I believe a good way to address the subject is best knifes then best for the money. So yesterday was the first injection of a new medicine. Boy do I hope it's better like the doctor says because wow it was painful yesterday after the shots. Better today but still a little tender. That said I'll be getting my car legal for driving again the end of next week. I haven't driven since befores so great Halloween last year
Opps. Anyway good things happening.
Delicious ingredients ‼️
Thank You Felicia , Hope you have a nioce weekend😉
Nice thoughts about bolognese. The sound of the voice seems a little bit harsh compressed to my opinion. just saying
Thanks for the feedback 😉
i will now add the Chef Trupp the Truppsteen the Truppatoloa of cooking and ... nope nope i got nufin .. Chef ...
Thanks …. You make me laugh 😆
GUILTY !! Tomato sauce in my bolognaise ! I wont do it again !
Great to hear from an honest person😉. i need to confess too that we in our household also have a person that used to do that, that person also adds loads of gravy powder into her bolognese and tells everyone hers is better than mine (not that it gets cooked that often). anyway i left the gravy powder trick out but it actually goes extremely well. just a tip and thanks for watching
@@WalterTruppTheChefsTable Thank you Chef ! Like myself, I think most of your audience have been really enjoying your commentary on the history and origins of the your dishes ! Please keep it going. Arigato gozaimasu !
@@DSK12345y Thank you appriciate it and love japanese food🙂