A Classic Beef Consommé - Cooked at it's Place of Origin.
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- Опубликовано: 23 авг 2024
- Learn how to cook Beef Consommé.
Today I'm Alcántara, Extremadura in western Spain, for yet another authentic, local speciality.
Links to dishes mentioned in the video:
ONION SOUP • French Onion Soup (192...
POT AU FEU • The authentic Pot au F...
Pete's Pans cooks all the greatest regional specialities, mostly "on location", with utmost regard for local authenticity, so please join me:
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It's therapy for the soul to see the meanderings of Petes Pans! Love it! Thank you.
The simple yet detailed elegance of your videos make me so happy.
Most kind of you to say so David :)
Ha, ha, Pete. Are you trying to have a controversial episode- Spain against France! Anyway, I have only made consomme successfully twice both by accident- once a rabbit consomme and once a trout consomme. Every time I've tried the raft method it has been a debacle. I will take another shot and let you know if I am EVER successful! Appreciate the beautiful video 🙂
FRANCE 1, SPAIN O. ... today at least. Yeah, I got drilled in the raft thing at culinary school, but I appreciate it is a bit of a performance.
I like the new presentation style, onwards to your first million subs!
Thanks for your support!
Absolutely Fabulous Pete. The ritual of "Chucking The Scum in the River" made me laugh. Looked delicious. Bon Dooodaaaaah!
Bless you for tuning in again 😀. Bon Doodaaaaah!!!!
Dear Jess you know i always follow a recipe to the letter and this one started well up to the point where it states to throw all the froth into the river. This is most inconvenient as i must now travel from the UK to spain to do just that.
uuuuf, thought you were angry there for a second! Any river will do :)
@@Petespans I appreciate everything you do on this channel all the great recipes and the history behind them. Thank you for sharing all these inspirational recipes with us i'm learning to cook and having fun doing so but i did manage to make a pigs ear out of your pigs ear recipe but that might be because my locale butcher did not have a pigs ear he said they go for pet food but he did have an ear from mr spock from star trek and that could well be why it turned out rubbery
@@Mr_Dia-Tribe brilliant! I can see who's been paying attention.
It's not about how many times you make a pigs ear, but can you get up and go again?
Un abrazo desde Extremadura
@@Petespans and a hug back at ya from London
That made me laugh!
Excellent
Good of you to comment :)
Stunning view, everywhere you go is worthy of plein-air painting.
I have a question. Every time something is filtered, it takes a bit of flavor out of it.
You tried the brown broth before clarifying; so was it more tasty and flavorful than the clear consommé,
Or is the expertly prepared consommé even better than the more rustic brown broth?
Thanks for a great vid!
Safe travels .
Hey! Thanks for tuning in and for your kind comment :)
Great question...
I think you make a good point about flavour - I'd say that with the addition of the ground beef you are making up for any loss, and more. If I were to redo the video, I'd reduce the original broth somewhat for extra intensity.
Wonderful insight! Keep them coming!
Will do Scott. Many thanks for tuning in and commenting :)
Impecable
you're not taking sides with that word!
Thanks for watching amigo.
I've just had lunch. This was clearly a bad idea, I'm hungry again!
Sorry!
Puente hermoso Pedro. Ohhh y la sopa también
Muy amable :)