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Im happy you enjoyed the video and I hope you found it useful

It is really good, especially with ripe tomatoes

I worry about the over use of them, but I think they fit. Thanks for the feedback

No all of that is still the same, I did mess with a few camera settings. I still don't know a lot about that so I'll try some things out. The lights and mic are still the same. I did lower the music volume during the recipe. A lot of people have commented negatively on the presence of music so I will try a few things there too. I should be able to get editing speakers soon to help with the voice audio and on camera audio.

Glad you enjoyed the video

Ya I have some tuning to do for sure. the masses have spoken. I uploaded a panini video with the music in the title intro portion, but then I lowered the volume of it considerably. see if that one comes out better. I am glad you are finding the usefulness of the content in spite of my errors. I will get better at this the more I do it

@@foodandcooking101 Thanks, I'll check it out; you'll do fine, it takes a bit of time to find your rhythm!

Those aren't mother sauces, I will be featuring those in future videos though

Hey I appreciate the feedback and kind words. I am glad you enjoyed the video

but storing the tube afterwards is infinitely easier, and it seems to last longer

Ya I strained all that out, I forgot to mention or include that part. sorry about that. You definitely want to do that, they're fully wilted and would freeze into an awkward texture. I am glad you enjoyed the video and found the channel. I'm still new to this whole thing and still figuring out my presentation and style.

It's a pain in the ass to be honest. I sort of look at tomato sauces as 2 types, fresh and canned. I try to cook my fresh tomato sauces for a short time to preserve the fresh flavor. And if a sauce is cooked longer, I will use canned tomatoes. And thanks for the view and feedback, I am glad the video and channel are reaching people who enjoy it

Ya a lot of people have mentioned that, and I don't really know why that happened. I am not an audio expert by any means either, but I will figure it out. Thanks for the feedback too, that's how I learn about these issues and can address them. Thanks for the view too, I hope you stick around and see the channel improve

I don't really know what to say here. I am still trying to figure the whole thing out. I do appreciate the feedback, and I hope you still give the channel a chance because I am new to this and there will be imperfections. I make the videos very informative and I hope that will help you reconsider your initial thoughts

@@foodandcooking101 Please make videos without music!

Thank you. It is a very easy recipe and it's really good. Sometimes simpler is better

I greatly appreciate that type of feedback, people finding my videos useful means a lot to me. And I love the retro wrestling reference. I still love Bob Backlund's heel character in the mid 90s quizzing everyone all the time

I think it's sometimes better to anglasise then it is to have terrible and pretentious attempts at french pronunciations. But yeah Sauce Alla-man-d haha.

lol. I can't hide the fact that I grew up in the middle of nowhere in Iowa. And I agree with you on that, pretentious attempts and random accent changes are more cringe than butchering words.

Ya I should point out my butcherings perhaps. I just genuinely hope people find value in what I am doing.

Ya I am still working on that. I am having trouble picking up on audio editing, but I will get there. It's definitely a large learning curve and I am the only one doing the channel. Still appreciate the feedback, and thanks for the view and support. Even though the audio is subpar currently, things will always be informative

Ya a lot of people are giving me this feedback, and I greatly appreciate the constructive critique. I am still trying to figure it all out. The voice over is recorded directly into the editing software(divinci resolve) and the on camera portions are recorded into audacity, which is a free software. I have been recording and putting the settings as mono in both, but one seems to be having issues. Perhaps I will try stereo and see how it turns out. Of course I still don't have editing speakers lolol. Shit is so damn expensive

ya I noticed that little slip up after uploading as well. Honestly tomato has the least that can go wrong. If you slightly undercook or overcook the onions, it not a big deal. With bechamel, you can make a lumpy sauce or burn the roux. so in that sense, tomato is the easiest. But comparing these to the others. Obviously with Espagnole the Stock and Brown Roux are both very tedious. Veloute does involve stock which if it is homemade, it is time consuming. With hollandaise, eggs can overcook very easily so a lot of people might have issues getting that one down. Thanks for pointing that out though, and feel free if you have any more questions. I don't use an AI like a lot of other youtubers, so it will have a few errors from time to time.

hey I appreciate it for sure, seeing people saying the videos are helpful means a lot to me. I thought I might have something with doing the channel this way. And I intend on covering every topic in that way, sort of giving a similar spiel that you would get in culinary school, and without all the stupid life story shit you get when reading recipe articles. And ya, on the audio part, I am still dialing that in and i appreciate the constructive criticism. It is definitely a massive learning curve and I dont have a team of people. It is just me doing everything. It will get there soon enough.

@@foodandcooking101 You're doing great. Keep up the instructional detailed content and I'm sure you'll steadily increase your audience. Thanks Chef.

Hey I greatly appreciate it, it means a lot. Glad you found it useful, I intend on covering pretty much every culinary topic in this manner. That will take a bit of time for sure, but it will get there

I am definitely going down that road, still kind of dialing the whole thing in though. I originally wanted to get a chalkboard instead, but those cost like twice as much. I always wonder if the writing on there can be seen on screens, because I realize most people are watching on phones which have small screens. Anyways, thanks for the comment as always, that helps me with the algorithm.

​@@foodandcooking101 I normally watch on PC, but I went back and watched it on my phone. It was pretty hard for me to read the whiteboard. Maybe add a link to the description with all the whiteboard info in some sort of document or blog post

i did do a little bit of text on screen. I dont know if markers exist that write thicker or not. the audio needs to be a dialed in a bit better. Of course, I still dont have external speakers to fully do that yet. I am still basically just setting and checking levels and going with it.

Kidding! Love your vids. I’m gonna keep watching and tell my friends!

ya people definitely shouldnt go overboard with this stuff. But people gotta live a little

That was referring to the older recipes which also contained pork bones or ham bones. We didn't make that one when I did this stuff when I went to culinary school, we did the simpler sauce base. I hope you stick around on the channel, I've got some good stuff coming up

Ya it's just more of a quick trick. Doing them in a pan one at a time can be a bit tedious

😂😂😂

Ya I am still dialing this thing in for sure, in time it will be perfected. I hope you like the other stuff, I try to make these as informative as i can

ya it's a quick recipe that is actually good. I hope you like it. I should mention the tortilla trick also works for enchiladas to help roll them up

I am glad you found the channel and very happy that you are finding it to be helpful. I am still relatively new to this youtube thing, and I have a lot planned for this channel. Thank you for the kind words and for your viewership. I appreciate it

I am still dialing this thing in for sure. the music helps my pacing at this point. Unfortunately I still dont have any subscription based sources for sound effects and music and such. In time, I will have all that figured out. I hope you still find the channel informative. I intend on being the most educational food channel on youtube. Other channels leave a lot out with what they do. I do appreciate your viewership and feedback, and I hope you stick around to see what this evolves into. It's going to get better and better

​@@foodandcooking101 you may not need music at all.

@@tanikokishimoto1604 I totally agree. If you want music just place a little intro and a little at the end before you start to talk

Hey thanks for the feedback and view. I am glad people are finding my videos helpful and useful. I hope you stick around on the channel. I am still new to this but I have a lot planned for the channel. I have a similar video on Ice Cream I am working on now

Thank you for the kind words, and I am certainly happy that the channel is finding people that enjoy what I am doing. I am still somewhat new to it, and trying to make the videos look better every time. I hope you stick around, I have a lot planned for this channel. A lot of topics to cover

So the stages are White, Blonde, and Brown. Some people say there are a few stops in between. For Bechamel, white roux is used and is only cooked for a minute or 2. I made blonde roux for the veloute, so that cooks for a few minutes and is a shade or 2 darker. Hey thanks for the view and feedback. I hope you stick around on the channel. I am still new to this and I have a lot planned for this channel. I have a similar video coming out next weekend on the topic of Ice Cream

@@foodandcooking101ice cream? I’d love to see that video, but I don’t see it here?

@@LisaNix2 I am currently working on that one as we speak. It will be up sometime on sunday

Ya they're hard to come by, and even nearly impossible in some areas. It is truly one of the easiest pies to make though. The lime juice partially sets the egg yolks so very little cooking is required. so many people overcook these things.

Lol, perhaps I need to improve then. Eating food that resembles the tangled cords behind my tv never sounded that appetizing

Of course he would know all about this. Seemed to be a trend, he was an expert on anything and everything

Definitely, this is about letting the quality of ripe local tomatoes shine, and this isn't one of the recipes that cooks for a long time. Preserving the fresh tomato flavor is ideal for this one. I did forget to mention the orange color is normal because the blender incorporates air. I would imagine some people will wonder about that.

of course, crunchy tacos are great.

stick around too, I have some big plans for the channel

Well i greatly appreciate the view, feedback and support. And cheers from Kansas City. I am trying to do something a bit different on here, and I am glad to see people are appreciating it

It doesn't have to be, but the formula for roux is 50/50 fat to flour. so technically if someone is being a stickler on it then clarified would be correct as whole butter contains water and milk solids. In hollandaise sauce, they can both be used. but clarified butter is the answer that was in the culinary textbooks and that was what was expected on the tests. But that ends up being very thick and hard to whisk, so you have to end up having to add water to get it to the right consistency. Thanks for the question and foodback too, I greatly appreciate it and hope i answered what you were looking for

I am not familiar with that channel, sounds like it is something I need to check out though. I do have a handful of food youtubers I keep up with, but obviously there are a ton of them. I find myself going down random rabbit holes about retro video games and shit like that. I do appreciate people noticing that I want to be the antithesis of annoying youtubers. Anyway, thanks as always for the support, view and feedback. I've got spaghetti pomodoro next with home grown tomatoes, easy recipe and really good

Cheers to you as well. Really cool to see my videos getting views all around the world. I usually peel the chicken skin off when making chicken stock and cook that down. Then put them into those small containers. I hadn't thought of checking the butcher for it, but I would imagine they have some here. It's good stuff for sure, frying potatoes is really good that way. Anyway, I greatly appreciate you taking the time to view and comment. I hope you stick around for future videos, I've got a lot planned for this channel.

Ya it is a bit overdue, I need to strike a balance between this and more advanced topics. These are definitely a bit easier to put together though