first video I've seen him shoot outside. The lighting is so much better! Also there is a feature in Adobe Premiere pro to take out certain colors. I noticed all the meat looks purple, that's a super easy fix.
Hey , thank you for your feedback and i hope i get the last few things eventually better too. you seem to have a eye for all those details and thanks for pointing it all out. unfortuantely i dont use adobe as i found it just too complex and technical for my mind so i use something called powerdirector but i guess i could do something similar there. anyway hope you have a nice weekend. thanks again
Dear Chef Walter, Happy International Chef's Day! I wanted to take a moment to express my heartfelt appreciation for all that you do. Across the globe, your expertise shines brightly, and from the United States to Australia, your guidance and passion inspire. Thank you for being: A trusted culinary mentor and friend A generous sharer of valuable knowledge and expertise A source of inspiration for creativity and excellence A maker of lasting impacts on the culinary world Your dedication to the craft deserves celebration, and I'm honored to acknowledge it. Cheers from the United States to Australia! Warm regards, Juan Antonio Carrera
I just subscribed. There are very few cooking instructional videos I can watch because there is either too much filler which slows down the pace or in the case of working chefs doing live demonstrations in their restaurants - too focused on procedure with too little information. You present so much info at a fast pace - perfect! - and you are naturally entertaining without even trying to be. I've been cooking at home seriously for 30 years and have already learned so much - this video taught me why one of eight roasted quail (the largest) I made for a dinner party last week was undercooked, preheat the pan! I may have read about preheating the pan in some cookbooks over the years, but I certainly never took the time to understood why. :) I'll will be working my way through your catalogue. Thank you!
Thank you and really appreciate your comment , I guess the problem with chefs often is that they assume people will just know . It’s like normal to them and so they think you understand that anyway. The other issue I think that’s happening that chefs often just follow what they are taught and because it works they don’t question it and just keep doing it and often could nit explain themselves the exact Joe’s and whys. Why I am saying this is because that was very much my approach and understanding. Till I started teaching home cooks and started to understand their way of thinking It was like learning another language…… So I was lucky in that regard and I love breaking things down because once you know how things really work than it makes a lot of sense and than you can avoid mistakes or make changes based on knowing rather than guessing…… Anyway I hood this makes sense and thanks for subscribing 😉
@@WalterTruppTheChefsTable Absolutely - your experience with home cooks shows. I always have to explain to people how they are not comparable to restaurant chefs at all. I have the luxury of spending a week prepping and cooking for 8 people (for fun!) with no real time restrictions. A different language indeed! Your pea soup will be following pumpkin Tortelli for my next 5 course! Cold soup is the best invention ever for a home-cooked 5-course meal. :D
Dear Chef Walter, I would like to extend my sincerest gratitude for creating this outstanding video. Your expertise and pedagogical approach render complex culinary techniques accessible to a broad audience. This video surpassed my expectations, and I deeply appreciate the time and effort invested. Please accept my sympathy for the challenges you faced with the hairdryer. I also wish to express gratitude to your wife for kindly lending it for the video. Thank you for generously sharing your culinary mastery and passion. Your commitment to educating others is truly inspiring. Warm regards Juan Antonio
Hi Juan, thank you and hope this will all help with your next roast chicken and i will do the floating islands in the weeks to come. i never used a hairdryer..... lots of settings and buttons so thanks for understanding. i hope you had a great weekend and all the best 😉
@WalterTruppTheChefsTable Thank you sincerely for sharing your expertise and valuable time. Your instructional videos consistently provide me with new insights and knowledge, and I truly appreciate the educational value they bring. Your dedication to teaching and mentoring is evident, and I am grateful for the opportunity to learn from your experience. I particularly look forward to Saturdays, when I get to enjoy your latest video. It's become a highlight of my weekend. Thank you again for your outstanding contributions. Your passion for teaching and commitment to knowledge-sharing are truly commendable. Please continue creating exceptional content.
Howdy Walter. Great video. First the video itself. Im really enjoying the out door scenes. And you're "studio" with all the pots and pans, love it. I'm wondering if you are using a 2nd camera while shooting? Your audio blends well with the video and a 2nd camera would make that much easier then one. Ok now the cooking. I really liked the idea of the boiling water to tighten up the skin, nice trick. Then later using the hot oil poured over the chicken to get a more crisp and better looking skin, fantastic. Now a question. You said marinade the chicken. What you called marinade is what we call a brine here in the US. I know different words are used in different countries for ingredients and or techniques. I was wondering if thats happening here. Anyway really enjoy your new episodes. I think maybe it's time to do a whole chicken on my webber grill. Just some olive oil and lots of fresh cut and chopped rosemary. Hmmm😋🍻
Hi Victor, thank you and yes i am trying some new formats to make the videos more engaging. yes i use two cameras and sometimes three but it a lot to handle as i am all by myself ....... sorry regards the marinade, it is of course a brine and i guess its a translation problem..... yes i love chicken on a webber especailly if you butterfly it and cook it on indirect heat and the skin always comes up absolutley perfect. hope all is well with you and thanks once again😉
@WalterTruppTheChefsTable interesting did see in the title it said brine but you said marinade so I wanted to be clear on that. I currently have my DJI Osmo pocket 3 camera plus a Gopro camera. I'd like to get one more action camera ( probably a DJI so I can use my wireless microphone when in the boat. Im not using the pocket in the boat because of water problems) I want to set up all cameras with full back up batteries and fans to keep cool. That way once set up i just turn them all on and shoot. I know it makes for more work in post but saves time during the shoot. Like the French Cooking technique of getting everything lined up before cooking ( I don't speak French so I don't know how to spell that technique 😄😁😆😅🤣😂) I've shown some folks and recently learned how to share videos so im doing that with the pumpkin video. It's been a great video to show. So hopefully we can get your channel more views. Fyi, the weather here has been absolutely wonderful. Soon it will be like cold,wet days of winter in the UK. Im definitely going to stock up on a few pumpkins for the winter. Have a great day.
Hey Victor , hope all is well . You going to be busy handling all those cameras . You might need an assistant 😉 Yes good sound is very important and it’s getting into spring here I am going back home in a few weeks to Austria to see my parents and I know one thing I will not enjoy is november weather 😬😬😬 I going to do ( or have done) a video on roast vegetables for Christmas so I look forward editing that Have a great day victor
Tried your approach with the brine and frying in the pan first, even had time to dry out the chicken in the fridge for a bit after brining. it was looking so good I figured I didn't need that extra step pouring hot oil on it. Everything came out great and skin was looking super crispy, however after letting the chicken rest (uncovered) for a bit, the skin turned a bit soft. Any advice for keeping that skin crispy after resting?
Hey and thanks, unfortunately the skin will always suffer a little during resting as the juices of the meat will condensate as well as the chicken dreams fir little longer when taken out of the oven hence it gets a bit soggy . So you go for perfect skin and overcooked chicken or perfect chicken and a bit of softer skin . Hence the hot oil brings it back . There is nitrogen really any other option . You see it works perfect for duck because with duck overcooking the meat he not so much an issue plus duck skin contains more collagen too. ( should do a video in that too) Anyway I am glad you found value in the video 😉
@@WalterTruppTheChefsTable yes you are absolutely right about Duck...I've roasted duck quite often with great success....my trick has been to dry it out in the fridge for 3-4 days. your reply's are very much appreciated! Nicolas
Hey Eric, I just want to keep it simple . I know lots of people cut them off . I never do when cooking a chicken at home, I didn’t go in truss I g either otherwise the video becomes simply too long . I guess there is another video in it ….. Anyway thanks for watching and I hope it was helpful
I keep waiting for you to make a mistake Chef Walter Trupp ..You will , Chef , no preassure no Preassure :D AHAHAHA i knew it usless with a hair dryer .....Mistake .. MY job here is done .. Oi ill take them when i can get them ....France has the best free range chickens , imho . I still think you are shy on cooking equipment Chef perhaps some more Copper Pots Dutch ovens , Roasting trays i think ... Welldone the second time turning OFF the hair dryer well done :D .. beep Beep Beep i love it . Honourary Aussie with that many Beeps .. 15:21 WHAT THE FUCK Chef blasphemy Luck is only about cooked chicken bones , or Gypsy tea leaves , or bear nuckles . or my kucky undewear , or after a shave on the first full moon of every month .....Just sayin..... Ireplayed 17:13 to 17:17 around 10 times i am sure of it ... Gold Chef Gold .... Great Video Chef again .. If ya Comig to Northern Australia let me know ill hook ya up with some Mud crabs and fish
Thanks, well i do lots of mistakes(just ask my wife😉) but at least i get it right with cooking most of times. yep you seem to know all the good luck charm tricks and yes if i am up there (which is hopefully soon) i definately take you up on mud crabing and fishing. would love to learn that. thanks so much for watching and you message and hope to meet one day for fishing 😉
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first video I've seen him shoot outside. The lighting is so much better! Also there is a feature in Adobe Premiere pro to take out certain colors. I noticed all the meat looks purple, that's a super easy fix.
Hey , thank you for your feedback and i hope i get the last few things eventually better too. you seem to have a eye for all those details and thanks for pointing it all out. unfortuantely i dont use adobe as i found it just too complex and technical for my mind so i use something called powerdirector but i guess i could do something similar there. anyway hope you have a nice weekend. thanks again
Dear Chef Walter,
Happy International Chef's Day!
I wanted to take a moment to express my heartfelt appreciation for all that you do. Across the globe, your expertise shines brightly, and from the United States to Australia, your guidance and passion inspire.
Thank you for being:
A trusted culinary mentor and friend
A generous sharer of valuable knowledge and expertise
A source of inspiration for creativity and excellence
A maker of lasting impacts on the culinary world
Your dedication to the craft deserves celebration, and I'm honored to acknowledge it.
Cheers from the United States to Australia!
Warm regards,
Juan Antonio Carrera
Thank you Juan , you are too kind and I did not know its chefs day . Will have a drink on that tonight and thank you again for your encouragement 😉
I just subscribed. There are very few cooking instructional videos I can watch because there is either too much filler which slows down the pace or in the case of working chefs doing live demonstrations in their restaurants - too focused on procedure with too little information. You present so much info at a fast pace - perfect! - and you are naturally entertaining without even trying to be. I've been cooking at home seriously for 30 years and have already learned so much - this video taught me why one of eight roasted quail (the largest) I made for a dinner party last week was undercooked, preheat the pan! I may have read about preheating the pan in some cookbooks over the years, but I certainly never took the time to understood why. :) I'll will be working my way through your catalogue. Thank you!
Thank you and really appreciate your comment , I guess the problem with chefs often is that they assume people will just know . It’s like normal to them and so they think you understand that anyway. The other issue I think that’s happening that chefs often just follow what they are taught and because it works they don’t question it and just keep doing it and often could nit explain themselves the exact Joe’s and whys. Why I am saying this is because that was very much my approach and understanding. Till I started teaching home cooks and started to understand their way of thinking
It was like learning another language……
So I was lucky in that regard and I love breaking things down because once you know how things really work than it makes a lot of sense and than you can avoid mistakes or make changes based on knowing rather than guessing……
Anyway I hood this makes sense and thanks for subscribing 😉
@@WalterTruppTheChefsTable Absolutely - your experience with home cooks shows. I always have to explain to people how they are not comparable to restaurant chefs at all. I have the luxury of spending a week prepping and cooking for 8 people (for fun!) with no real time restrictions. A different language indeed! Your pea soup will be following pumpkin Tortelli for my next 5 course! Cold soup is the best invention ever for a home-cooked 5-course meal. :D
Dear Chef Walter,
I would like to extend my sincerest gratitude for creating this outstanding video. Your expertise and pedagogical approach render complex culinary techniques accessible to a broad audience. This video surpassed my expectations, and I deeply appreciate the time and effort invested.
Please accept my sympathy for the challenges you faced with the hairdryer. I also wish to express gratitude to your wife for kindly lending it for the video.
Thank you for generously sharing your culinary mastery and passion. Your commitment to educating others is truly inspiring.
Warm regards
Juan Antonio
"Please accept my sympathy for the challenges you faced with the hairdryer." hahahaha.
well at least someone understands 😄
Hi Juan, thank you and hope this will all help with your next roast chicken and i will do the floating islands in the weeks to come. i never used a hairdryer..... lots of settings and buttons so thanks for understanding. i hope you had a great weekend and all the best 😉
@WalterTruppTheChefsTable Thank you sincerely for sharing your expertise and valuable time. Your instructional videos consistently provide me with new insights and knowledge, and I truly appreciate the educational value they bring.
Your dedication to teaching and mentoring is evident, and I am grateful for the opportunity to learn from your experience.
I particularly look forward to Saturdays, when I get to enjoy your latest video. It's become a highlight of my weekend.
Thank you again for your outstanding contributions. Your passion for teaching and commitment to knowledge-sharing are truly commendable. Please continue creating exceptional content.
Thank you for your support and appreciate your kind words Juan😊
Howdy Walter. Great video. First the video itself. Im really enjoying the out door scenes. And you're "studio" with all the pots and pans, love it. I'm wondering if you are using a 2nd camera while shooting? Your audio blends well with the video and a 2nd camera would make that much easier then one. Ok now the cooking. I really liked the idea of the boiling water to tighten up the skin, nice trick. Then later using the hot oil poured over the chicken to get a more crisp and better looking skin, fantastic. Now a question. You said marinade the chicken. What you called marinade is what we call a brine here in the US. I know different words are used in different countries for ingredients and or techniques. I was wondering if thats happening here. Anyway really enjoy your new episodes. I think maybe it's time to do a whole chicken on my webber grill. Just some olive oil and lots of fresh cut and chopped rosemary. Hmmm😋🍻
Hi Victor, thank you and yes i am trying some new formats to make the videos more engaging. yes i use two cameras and sometimes three but it a lot to handle as i am all by myself ....... sorry regards the marinade, it is of course a brine and i guess its a translation problem..... yes i love chicken on a webber especailly if you butterfly it and cook it on indirect heat and the skin always comes up absolutley perfect. hope all is well with you and thanks once again😉
@WalterTruppTheChefsTable interesting did see in the title it said brine but you said marinade so I wanted to be clear on that. I currently have my DJI Osmo pocket 3 camera plus a Gopro camera. I'd like to get one more action camera ( probably a DJI so I can use my wireless microphone when in the boat. Im not using the pocket in the boat because of water problems) I want to set up all cameras with full back up batteries and fans to keep cool. That way once set up i just turn them all on and shoot. I know it makes for more work in post but saves time during the shoot. Like the French Cooking technique of getting everything lined up before cooking ( I don't speak French so I don't know how to spell that technique 😄😁😆😅🤣😂) I've shown some folks and recently learned how to share videos so im doing that with the pumpkin video. It's been a great video to show. So hopefully we can get your channel more views. Fyi, the weather here has been absolutely wonderful. Soon it will be like cold,wet days of winter in the UK. Im definitely going to stock up on a few pumpkins for the winter. Have a great day.
Hey Victor , hope all is well . You going to be busy handling all those cameras . You might need an assistant 😉
Yes good sound is very important and it’s getting into spring here
I am going back home in a few weeks to Austria to see my parents and I know one thing I will not enjoy is november weather 😬😬😬
I going to do ( or have done) a video on roast vegetables for Christmas so I look forward editing that
Have a great day victor
Tried your approach with the brine and frying in the pan first, even had time to dry out the chicken in the fridge for a bit after brining. it was looking so good I figured I didn't need that extra step pouring hot oil on it. Everything came out great and skin was looking super crispy, however after letting the chicken rest (uncovered) for a bit, the skin turned a bit soft. Any advice for keeping that skin crispy after resting?
Hey and thanks, unfortunately the skin will always suffer a little during resting as the juices of the meat will condensate as well as the chicken dreams fir little longer when taken out of the oven hence it gets a bit soggy . So you go for perfect skin and overcooked chicken or perfect chicken and a bit of softer skin . Hence the hot oil brings it back . There is nitrogen really any other option . You see it works perfect for duck because with duck overcooking the meat he not so much an issue plus duck skin contains more collagen too. ( should do a video in that too)
Anyway I am glad you found value in the video 😉
@@WalterTruppTheChefsTable yes you are absolutely right about Duck...I've roasted duck quite often with great success....my trick has been to dry it out in the fridge for 3-4 days. your reply's are very much appreciated! Nicolas
Question. Why don't you remove the wink tips?
Hey Eric, I just want to keep it simple . I know lots of people cut them off . I never do when cooking a chicken at home, I didn’t go in truss I g either otherwise the video becomes simply too long .
I guess there is another video in it …..
Anyway thanks for watching and I hope it was helpful
I keep waiting for you to make a mistake Chef Walter Trupp ..You will , Chef , no preassure no Preassure :D AHAHAHA i knew it usless with a hair dryer .....Mistake .. MY job here is done .. Oi ill take them when i can get them ....France has the best free range chickens , imho . I still think you are shy on cooking equipment Chef perhaps some more Copper Pots Dutch ovens , Roasting trays i think ... Welldone the second time turning OFF the hair dryer well done :D .. beep Beep Beep i love it . Honourary Aussie with that many Beeps .. 15:21 WHAT THE FUCK Chef blasphemy Luck is only about cooked chicken bones , or Gypsy tea leaves , or bear nuckles . or my kucky undewear , or after a shave on the first full moon of every month .....Just sayin..... Ireplayed 17:13 to 17:17 around 10 times i am sure of it ... Gold Chef Gold .... Great Video Chef again .. If ya Comig to Northern Australia let me know ill hook ya up with some Mud crabs and fish
Thanks, well i do lots of mistakes(just ask my wife😉) but at least i get it right with cooking most of times. yep you seem to know all the good luck charm tricks and yes if i am up there (which is hopefully soon) i definately take you up on mud crabing and fishing. would love to learn that. thanks so much for watching and you message and hope to meet one day for fishing 😉
@@WalterTruppTheChefsTable Yeah making mistake is what i do my wife doesnt make mistakes ...Just ask her ...