How emulsified sauces work plus garlic mousse recipe
HTML-код
- Опубликовано: 13 июн 2024
- Learn what are the different type of emulsified sauces and the process o making a garlic mousse
Chapters:
Introduction: 00:00
Theory lesson: 00:42
Garlic mousse : 10:58
🍴 GARLIC MOUSSE RECIPE: www.thefrenchcookingacademy.c...
👩🍳 JOIN OUR SCHOOL MEMBERSHIP: learn.thefrenchcookingacademy...
👩🍳 ALL OUR COOKING COURSES : learn.thefrenchcookingacademy...
🥘 COPPER POTS AND PANS I USE : www.phillipandlea.com.au/
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy our videos and want to support us to bring you exciting French recipes for many years to come, we’d be rapt if you would consider becoming a French Cooking Academy patron. / frenchcookingacademy
✉️ NEVER MISS A RECIPE ✉️
Sign up to our newsletter for recipes and updates
www.thefrenchcookingacademy.com
👋 CONNECT WITH US 👋
/ frenchcookacademy
/ frenchcookingacademy
www.pinterest.com.au/frenchco...
-------------------------------------------------------------------------------------------------------
Disclaimer: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!
🛒 Check our cookware and book store on amazon 🛒
amzn.to/2sQZd9z.
🍳 MY FAVOURITE COOKWARE 🍳
- Cast Iron Pan: amzn.to/343Pvn4
- My favourite Mauviel Pan: amzn.to/2RHSACP
- Starter Cookware Set (tri-ply clad): amzn.to/2DWJD2a
- Nonstick Pan: amzn.to/2VW02OF
- Cast Iron Enameled French (Staub): amzn.to/302BvXi
- All-round Cutting Board (polypropylene): amzn.to/2POc0Ei
- Heavy Duty Cutting Board (wood): amzn.to/2H4J5ZR
- Essential Utensil Set: amzn.to/2Y3eIc2
- Kitchen Scales (Imperial & Metric): amzn.to/2Vj0Flx
- Measuring Cups Set: amzn.to/2ViYkqT
🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪
- Forged Knife Set (Mercer Culinary): amzn.to/2WuDZvs
- Fibrox Knife Set (Victorinox): amzn.to/2DRrbaV
📓 MY GO TO CULINARY GUIDES 📓
- Escoffier culinary guide (English): amzn.to/2PP8ZUr
- Larousse gastronomique: amzn.to/2H4HWBK
- Le repertoire de la cuisine (English): amzn.to/2H3TKE5
- World atlas of wine: amzn.to/2VLiB84
Note: As Amazon Influencers, we earn from qualifying purchases when you use these links. This comes as no additional cost to you and we really appreciate the support!
🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:
🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb
Find local producers near you in Oz
- Sustainable Table: www.sustainabletable.org.au/map
- Open Food Network: openfoodnetwork.org.au
📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron
![PADDINGTON IN PERU - Official Trailer [4K] - Paddington Bear is back!](http://i.ytimg.com/vi/lKgitu25ZAg/mqdefault.jpg)
Bonjour Chef! Quand j'étais en école culinaire, mon chef professeur m'a forcé de faire et re-faire la sauce hollandaise pendant 90 jusqu'à mon succès. Ma sauce a continué et a continué à désagréger. ENFIN, après 90 minutes des échecs, j'ai réussi ma sauce hollandaise. J'ai loupé mon déjeuner aussi pendant ces 90 minutes. 🤔 Je vous remercie pour votre instruction. (Post-scriptum: J'étais prof de français et puis j'ai pris ma retraite pour étudier la cuisine française.) Co co ri co! 🦅🤝🐓🇺🇸🤝🇫🇷 Merci et bien à vous. 👨🏻🍳 P.P.S. 7:04 C'est la lécithine dans le jaune d'œuf qui aide l'émulsion.
We are so fortunate to have such a channel where we're always learning something (or reviewing, reinforcing what we might already know). So appreciative of this channel and your approach to teaching. THANK YOU. 🙌🏼
I had a similar Chef instructor that I apprenticed under, Paul Champagne,( R.I.P.) who was equally congenial & incredibly smart teacher !
Thank your for your How-to guide.
Merci, for the great learning videos. So well explained, both visually and vocally.
Great Job. Everyone watching your videos will subscribe. Best Regards.
Impeccable 😋
This is a great video, very educational and quickly shows a few easy sauces.
That garlic mousse looks delicious! 😋
Thanks for sharing the demonstrations!
ça me rappel de ma jeunesse en France!
Great tutorial
An excellent video on techniques. Merci
Nice texture and balance. Thanks.
Excellent video. Your explanations and demonstrations were very clear and easy to understand. Thank you, Chef.
That was fun to watch. Thanks.
Dear Stephane, thank you for the excellent explanation of the emulsified suces. Arne Norway.
Good stuff!
this is a great sequence.
continue as you will.
Excellent video. Very informative.
Thank you for this. It's a keeper!
am from Uganda,it's really very nice and educative. I love it
Wonderfully instructional video. Thank you for sharing.
Thank you🎉❤ Lopez it!!!
Educational! I like the toum demo.
Excellent tutorial Stephan
I love this channel! Thank you dear! We learn so much ❤❤❤
Merci. Tu as change ma vie de cuisinier. Tres excitant.
merci
Salut Stefan, thank you for covering this today. I am guessing that for this amount of mayonnaise you used approximately 1 tablespoon of vinegar, 3 tablespoons of a neutral oil? Please confirm or correct my guess. I mostly only cook for one and these portions are perfect and are not wasteful. Merci et Bonne weekend! P.S. "you're the best!!
Is the Garlic Mousse the same as the libanese Toum on Shawarma? Your Videos are so helpful and i really enjoy watching
If you blend vinegar and oil together in a vacuum sealed blender with all the air out, they won't separate easily and looks almost like milk. Someone already did that and got a video in RUclips about it.
If you only have the smaller garlic, could you confit it for a sweeter taste for the garlic mousse?
Thank you for the great video! About the mayonnaise - when using raw egg like that, is it safe? or is there a way to make it "safer" when giving to a child.
Well, don't take this as medical advice, but the inside of the egg is safe. It's the outside that might be contaminated by salmonella or some other pathogen. So it depends on the way you remove the egg from the shell. The way of breaking the egg and separating it by pouring the yolk back and forth between the halves of the shell is probably the least safe. It would be better to break the egg in your hand and allow the white to leak out between your fingers. BUT! If you live in the US, the shell of a commercial egg has already been treated to remove pathogens. (That's also why you should refrigerate eggs, untreated eggs last longer without refrigeration.) There is little risk. In any event, children are remarkably immune or resistant to the things that might make adults very ill. :-)
In the US, about one in 20,000 eggs is contaminated with salmonella, and even that one should be harmless if it was properly stored. If you are concerned about the risk to children or the elderly, you can buy pasteurized eggs.
Very nice, but how did they make a garlic moose (sp error) before the electric food processor was invented? I have a mortar and pestle and I think I could attempt it in that. I've made the other emulsions in a bowl with a whisk.
It's essentially an aioli, so yeah traditionally it was made with a mortar and pestle.
I prefer garlic confit. You can cook it with any aeromatics and when you blend it it's like a mousse but so creamy and when you remove the germ from the cloves it's really good.
can I add mustard powder? for a milder taste?
Toum!
Great content
🦝
0:42 mistyped ' AL i OLI ' in Spanish local language means ' garlic and oil ' ... .btw Mayonaisse is not french, it was a recipe taken from the city Majon during french invasion at the Spanish island (originally salsa Majonesa)
Please go away. 'Free thinker' MY A$$ (and yours.)
I was living in a small hotel on the Rive Gauche in Paris when my twenty-fourth birthday came around. The granddaughter of a family friend in Paris happened to have the same birthdate as I, and I was invited to celebrate my birthday with her at a dinner in her family home.
She and I were in the kitchen together when she began preparing something in a large glass bowl using salt, pepper, eggs, vinegar, and oil. I asked what she was making, and in her enchanting French accent, she replied, "Mayonaise, silly" and then added, "Oh, you Americans buy it in a jar, don't you? You don't appreciate good food."
So, I learned how to make mayonnaise from French actress Valerie Quennessen on her eighteenth birthday.
Oh, dear. She was so beautiful and had such a short life, dying in a car accident. I looked her up on wikipedia.
@@WastrelWay Valerie and I spent a lot of time together. Of course, I was twenty-four and she was eighteen, so we were not romantically involved, but I adored her and wished we were more the same age. She was studying acting at the time, and I was fortunate to be with her through some of that.
She had a boyfriend who was very critical of Americans, although I think his disdain had more to do with her spending time with me and not with him, although she was only with me as a favor to her family. I remember him standing there in his American cowboy boots and American blue jeans going on about Americans' crass consumerism.
I won't go on and on about Valerie. She was beautiful, truly brilliant, and had a lightning-fast wit, and it broke my heart that she tragically died at such a young age. I can't use mayonnaise without thinking of her.
I'm from Holland. Why do you say Hollandaise instead of 'ollandaise?
Because he is not an English tosser !😂
Goedemorgen!
Did you mean the other way around?
He makes up for It by saying "this" in Dutch every time. 😂
@@j.bradleyheck1589and where do you hail from, Bradley?
ciao grazie fkn oath kharnt
Macché cazzo?!
garlic mousse recipe just did not work. the amount of oil is HUGE, it never emulgates, so you have just a garlic oil with some lemony smell
Hi and many thanks for all you do. Have you done a video on the provence stuffed vegetables (stuffed w/a beef & pork mixture, not just bread crumbs or tuna)? When I ask French people what their favorite food is it seems like half of them say 'tomates farcies.' Also, the Vietnamese version of Boeuf Carottes (Bo Kho) w/ star anise is crazy delicious, everyone loves it & it basically IS a French recipe. My family (originally from Normandy) lives around Perpignan & dishes like 'boles de picolat' & 'fraginat de Baixas' would probably go over well with viewers. Just some ideas. Again, many thanks!