I strongly encourage everyone who loves cooking to purchase at least one of bruno's recipes in their life. These are easy to follow directions and you one hundred percent will succeed. I have purchased some of the more complicated dessert recipes. I won't say that it was so easy because some of those did take me two or three tries. But I did succeed. At least we should all do at once to say we tried it. This one is one of the easier ones so let's all try it.
I just got back from Paris and the food was amazing there! I admire how French take their cuisine seriously without taking shortcuts . I am honored to learn from you here !
Beautiful and delicious dinner. Another winner!Making your recipes is the reason why my husband prefers eating at home than eating out. Appreciate you teaching us all the various methods for Bernaise sauce too. Will try the sous vide method next.
I found this channel researching potato-scaled fish, and I am SO pleased to have come across this wonderful portal. Chef gives a straightforward approach to complicated dishes and explains everything beautifully. The pace of the videos is just perfect. The result is a video that is as entertaining as it is informative. I LOVE the lighting and camera work...so professional. The lighting is so good and the closeups so well done that it even looks great on my phone. Merci beaucoup for doing such a great job!
What a great educational video. Thanks soo much. Most chefs don't include the all important " what to do if it goes wrong?!" part of the learning process. As an amateur cook, if the sauce separated I would just have a fit and toss it in the bin, feel horrible and question the meaning of life over a few glasses of red wine!
I've been watching your videos for years, and you are one of the few who explain everything and that helps a lot, thank you and keep it up, we need you.
I've always wondered how Bearnaise was done with a bazooka, I've always done it old-school. I'm doing mayonnaise sauces with this, so its time I learnt. Its the nuance when we see you do it that counts. Chef Bruno and the video that launches thousands of stick blenders...
I adore these longer videos, Chef Bruno! What amazing information! I love bearnaise sauce, I didn't realize there are so many variations. Perhaps we can have another video about them?
Une de vos meilleures vidéos! Merci pour toutes ces astuces et tours de mains! Cela va être bien utile. La haute cuisine c’est bien joli mais la cuisine au quotidien est le lot de la plupart d entre nous. J espère plus de ces vidéos 😊
Bruno, for us old fans, please return to the ways one time and give us some moments of tasting the food and dropping the spoon and feinting haha or a joke with the face afterwards. Haha it was such good times.
I took the traditional gastrix(?) method and combined it with Gossens turbot bearnaise to save time. Instead of waiting for the reduction to cool I added an ice cube which was just enough water to beat with the yolks. Gossens used straight butter in his dish. However plastic bag bearnaise was a first for me.
Just curious, not trying to be pendantic; you refer to this as a "hangar steak" but it looks MUCH MORE like a skirt steak, no? I know both cuts are from the diaphragm but my understanding of "hangar steak" is the two-sided cut with the cartilage running through the middle, and is typically about twice as thick as the cut you're using here. Is it just a matter of french vs american butchery?
Yes, it's a skirt steak indeed. Hangar does not exist tho but Hanger. While the hanger steak is more expensive and harder to come by, it has a tender texture and rich, meaty flavor. The skirt steak is less expensive and more widely available, with a chewy texture and rich, beefy flavor 🌝
There’s an art in learning to minimize the mess and make preparation as easy and clean as possible, takes years. Use Bruno as a guide, as a home cook, it’s very hard to mimic him.
Hanger is not a skirt steak. Skirt is body cavity around the belly. Hanger is in the upper body cavity along but underneath the spine. It looked like he used skirt, which is a great cut for sure and their qualities are similar. But hangar steaks are quite small.
Correct. He's cooking a cut used in Argentina or Chile called Entraña. Sometimes referred to as skirt, but not really a skirt. In England they don't even know about this cut, and mix it in with minced meat. I had to show a butcher once where it was so he wouldn't mince it. It hangs on the inside of the rib cage. There are 2 per cow
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I strongly encourage everyone who loves cooking to purchase at least one of bruno's recipes in their life. These are easy to follow directions and you one hundred percent will succeed. I have purchased some of the more complicated dessert recipes. I won't say that it was so easy because some of those did take me two or three tries. But I did succeed. At least we should all do at once to say we tried it. This one is one of the easier ones so let's all try it.
the man is a marvel. i purchased his faux lemon recipe i have pretty much successfully reproduced it except for the gold spray paint!
This man just turned all my knowledge of bearnaise sauce up side down. Great work chef!
A dying breed of chefs..Old school knowledge with modern twists..
Very good advice on fixing a broken sauce using the freezer method! Thanks Bruno!
I just got back from Paris and the food was amazing there! I admire how French take their cuisine seriously without taking shortcuts . I am honored to learn from you here !
Beautiful and delicious dinner. Another winner!Making your recipes is the reason why my husband prefers eating at home than eating out. Appreciate you teaching us all the various methods for Bernaise sauce too. Will try the sous vide method next.
Its a pleasure to watch you, if the world had more people like you.
He is a genius, but I suspect he's like hannibal lecter in real life. Every now and again he has this look on his face, like he wants to eat you
I found this channel researching potato-scaled fish, and I am SO pleased to have come across this wonderful portal. Chef gives a straightforward approach to complicated dishes and explains everything beautifully. The pace of the videos is just perfect. The result is a video that is as entertaining as it is informative.
I LOVE the lighting and camera work...so professional. The lighting is so good and the closeups so well done that it even looks great on my phone.
Merci beaucoup for doing such a great job!
This is a wonderful quick instruction on French sauces. Thank you so much.
There were two new methods to fix a broken and cold sauce to me. Amazing that I’ve haven’t seen them before. Cool to learn new tricks.
I love your bistro series. Sweets are great to watch but i honestly won’t try to perform it but bistro recipes are definitely something we will do!
Non mais cette technique de sauvetage d’une sauce tranchée en la mettant juste dans la cellule est GÉNIALE ! Merci, Chef
What a great educational video. Thanks soo much. Most chefs don't include the all important " what to do if it goes wrong?!" part of the learning process. As an amateur cook, if the sauce separated I would just have a fit and toss it in the bin, feel horrible and question the meaning of life over a few glasses of red wine!
I always like your videos, but this one is more thorough and more informative. Merci à vous Chef.
I've been watching your videos for years, and you are one of the few who explain everything and that helps a lot, thank you and keep it up, we need you.
GREAT advice!! Store bearnaise in freezer then bring it back to normal consistency is something I have never seen before! 👍
This is a great video. Provides much more detail than some of your other recent ones.
Loved this video and learnt a lot from it. Thank you🙏🏼
Un plat pour un Roi 🎉🎉 soyons Fous!!!😊
Love your sharing, it’s simply Masterclass! Just less than 10-min, I learn so many important tips, apart from the recipe.
I've always wondered how Bearnaise was done with a bazooka, I've always done it old-school. I'm doing mayonnaise sauces with this, so its time I learnt. Its the nuance when we see you do it that counts. Chef Bruno and the video that launches thousands of stick blenders...
I adore these longer videos, Chef Bruno! What amazing information! I love bearnaise sauce, I didn't realize there are so many variations. Perhaps we can have another video about them?
How did you know I was craving béarnaise? Easily one of my favorite sauces.
Brilliant as Always, Bruno! It’s such a treat to see you in Action!!! Thank You Beaucoup !!!
Fantastic video. Thanks!
Une de vos meilleures vidéos! Merci pour toutes ces astuces et tours de mains! Cela va être bien utile. La haute cuisine c’est bien joli mais la cuisine au quotidien est le lot de la plupart d entre nous. J espère plus de ces vidéos 😊
Fantastic information chef! Love the sous vide Bearnaise. Mr Ramsay puts a little Piment d'Espelette on his hanger steak before grilling and so do I!
Tu es un vrai chef Bruno 🎉🎉🎉
Exciting and virtuose ❤
there are no words, thank you Chef!
Bruno, for us old fans, please return to the ways one time and give us some moments of tasting the food and dropping the spoon and feinting haha or a joke with the face afterwards. Haha it was such good times.
thank you Bruno you are on fire lately
Truly inspiring! Thank you.
Good one thanks for sharing 👍🙏
I love bearnaise and I love Bruno
Great! I like the two flags on the collar!
Thanks for the extended video.
Your videos are just always amazing!
❤❤❤❤
I took the traditional gastrix(?) method and combined it with Gossens turbot bearnaise to save time. Instead of waiting for the reduction to cool I added an ice cube which was just enough water to beat with the yolks.
Gossens used straight butter in his dish.
However plastic bag bearnaise was a first for me.
I'm exhausted just watching!!!❤
Love this channel!
You're back to long videos and I love it!
Outstanding presentation as always.
Another one from 20 french bistro recipe!!!
wow you are a chef god!
how many times have you cut of snipped yourself with a knife.... 4 times myself twice at catering collage and twice at work
Дуже гарно.Привіт з України💪🇺🇦🇺🇦
🙏🙏🙏💪💪👌🇬🇷🇬🇷🇬🇷
hi, thank you for sharing your talent
what is the replacement for wine?
thank you
Love your longer video please make more :))
At 5:58 the steak is not hangar steak or onglet in French, but skirt steak or la hampe
Just curious, not trying to be pendantic; you refer to this as a "hangar steak" but it looks MUCH MORE like a skirt steak, no? I know both cuts are from the diaphragm but my understanding of "hangar steak" is the two-sided cut with the cartilage running through the middle, and is typically about twice as thick as the cut you're using here. Is it just a matter of french vs american butchery?
Yes, it's a skirt steak indeed. Hangar does not exist tho but Hanger. While the hanger steak is more expensive and harder to come by, it has a tender texture and rich, meaty flavor. The skirt steak is less expensive and more widely available, with a chewy texture and rich, beefy flavor 🌝
Amazing but I can’t help but think about the amount of washing up necessary after using all those kitchen utensils, pots and pans!!
That's why restaurants do exist 🐣
There’s an art in learning to minimize the mess and make preparation as easy and clean as possible, takes years. Use Bruno as a guide, as a home cook, it’s very hard to mimic him.
perfect
Hanger is not a skirt steak. Skirt is body cavity around the belly. Hanger is in the upper body cavity along but underneath the spine. It looked like he used skirt, which is a great cut for sure and their qualities are similar. But hangar steaks are quite small.
Correct. He's cooking a cut used in Argentina or Chile called Entraña. Sometimes referred to as skirt, but not really a skirt. In England they don't even know about this cut, and mix it in with minced meat. I had to show a butcher once where it was so he wouldn't mince it. It hangs on the inside of the rib cage. There are 2 per cow
A hanger steak is the cut that hangs below the diaphragm. Both cuts 'hang' which is where the confusion is
👍
❤👨🍳🔪
I think that's an outside skirt steak, not what most people would get if they asked for a "hangar" steak
What is the life expectancy on the sauce, ~ 5 days?
Thank you Chef, now I can make Bearnaise the right way!!
😋🤤
Can anyone tell me what mixer he uses?
Fantastic.
Throw the veggies into the trash. Great meat dish!!!
"If you like the video, give me a thumbs up." I would happily give you 7 or 8 thumbs up if I could!
Bruno You are Better than Marco piere white, And gordon ramsey together
Beautiful Bruno!💋
Yes
Sous vide... cooking in plastic? No. No. And, no.
Hmmm! Ur "Perfect" sounds perfectly American!
Nice!
Miam miam miam
its called courgette
Now were talking
Please help I am in danger!
❤❤❤