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My pleasure! Happy cooking!

My pleasure! Yes, using minced meat or fish, depending on the type of consommé, is pretty standard. In my opinion it does enhance the flavor when you add the minced meat in addition to the egg whites and vegetables. Egg whites will clarify the stock without anything else added. In this case though, I wanted to keep things simple for the video and this stock was already quite potent. Using meat or fish isn't a waste. You don't need to use prime cuts. It will enhance the flavor and may clarify the stock quicker or make it a little clearer. From my experience, it's always the left over bits (try not to use fatty pieces if possible). While the leftover egg and meat is technically edible, I wound't use it for anything. All the flavor and nutrients have gone into the consommé. If I was making this again, and had some left over pieces of chicken or veal for example, I would definitely throw those in as well. If you are making larger quantities, then yes, you will need more "clear meat" or "le clarifiant" (the egg white, meat, and veg mix) to clarify the stock properly. While normally it's not necessary to clarify a decent stock, it can make some recipes more luxurious and appetizing. Consommé is actually really easy to make, and using leftovers to make it is a great way to prevent waste. For example, if you are making something the requires lots of egg yolks, save the whites for a consommé. Vegetable and meat scraps work just fine. I hope that helps! Happy cooking!

@@ONTHEPASSWITHMAX Thank you so much for your reply! I learned a lot! I am planning on making ramen soon and I wanted a consommé for better aesthetics. I will take your advice to my attention 😁

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Yes, you should separate the yolks. You can save them for other recipes.

No just the white

It depends on how long your knife is...

The "black bulge" is actually the mussel's foot, and It's completely edible!

Well, I hate to inform you, but there are many unpleasant sounds in a professional kitchen, almost constantly throughout the day.

Basically once they open, they're ready. If you have a hot pan with a lid, and add the mussels and stock at the same time, they should be ready in about 25 seconds. On the other hand, if you're cooking them slowly, on low heat, it may take up to 3 mins. Just remember that once they open (all of them should be closed before cooking*), they're done. Avoid cooking them longer as overcooked mussels aren't very nice. Enjoy!

About 3-4 whites. A little less would still work, but may take longer to clarify.

食戟のソーマ♨

You can definitely try it, but it may collapse or won't be as high. It's the hot sugar in the Italian meringue that really holds everything together. Good luck!

Personally I wouldn't keep it more than a few days. The fresher the better.

@@ONTHEPASSWITHMAX Okay, thank you very much

@@TrazoeL My pleasure! Happy cooking!

Thanks! I've real busy at work, but I will have more time to work on these now. Stay tuned, more coming soon!

Haven't seen it yet actually. But it looks good.

Not sure what dio is, but thanks!

My pleasure, thanks for watching!

Interesting idea. I like to use port for some sauces. I've never used it for a tomato based sauce though, I'll need to try that.

@@ONTHEPASSWITHMAX its specific to Choron to use a tawny port. The sauce carries the aromatics, good or bad, of...if you'll imagine...lifting up a piece of wood thats been sitting outside in a field... bugs n snakes, but TAWNY. Earthy.... that with overripe heirloom tomato reduction. Folded to a hollandaise. With Seafood or Vegetables. How I understand my ol chefs version. Belge

@@J.DCU12 The classic recipe for sauce Choron doesn't have port. Some variations use dry white wine. It's an interesting idea though.

@@ONTHEPASSWITHMAX yes it does 100% Classically..

That's right, you don't.

@@ONTHEPASSWITHMAX I work at a meat works and nearly every one goes slow

​@@ZaneMartin710 What I meant to say is, yes I agree. You don't have to go fast if you don't want to. In many professional kitchens however, cooks tend to try and complete every task faster if possible. So it's not just for show either.

@@ONTHEPASSWITHMAX yeah that’s right

Not sure. It can make your hair green.

Also a favourite of Louis XIV, Alexander II, and many others. In many cases it probably wasn't served just as a broth, but part of a more elaborate dish, en gelée, or maybe served with a royale.

Hey, practice slowly buddy...

Thank you very much! I'm glad you're enjoying the content. Happy cooking!

My pleasure!

This one is stainless steel, but I do use the tin lined ones from time to time. E. Dehillerin pots and pans are just amazing, I'd have more if I could afford it!

I've never tried that, but it probably would. Perhaps use a little less water.

Yes it is!

​@@ONTHEPASSWITHMAXcan u tell me how did you make the stainless steel nonstick?

@@ONTHEPASSWITHMAX hey can you share or make video about that

@@stevethea5250 Sounds like a good idea! I'll have to think about that

No worries, you can use tweezers to get the left over quills and hairs etc. It takes a little longer though.

Regular candle might work

@@rebekahcrook226 You can definitely try!

You could, a bamix or hand blender would work well. I would avoid using a blender to make béarnaise or hollandaise though. While you will get an emulsion, it will be heavy and dense like a mayo. It's better to whisk the sabayon or egg yolk stage by hand, and trap as many micro bubbles in as possible for the correct texture. Happy cooking!

It always better to make sauces fresh, but it will keep a few days in the fridge.

Yes it works great, especially if you're using stock that's already frozen. For large cambros of stock, you can set up a large chinose or sieve, line it will cheese cloth and let it clarify over night in the walk in.

Well, I have Vietnamese people in the comments that approve. What doesn't do it for you?

@@ONTHEPASSWITHMAX im very sorry , Vietnamese pate made out of mainly with Liver , pork , bread . You stir-fry the pork and the liver up with shallot and garlic , no alcohol needed in ( you clean the liver with milk or vinegar ), no milk and cream pls , then you blend the pate with some bread . and steam or bake your pate up . Yeah the basic is that Im a Vietnamese and live in vietnam about 3/4 of my life and i sell banh mi for living too 🥲 still i love your videos , just leting you know how vietnamese pate is really made , hope you try it ❤️

Poach your lobster in buerre monte

It works great as a finishing sauce for when lobster is already cooked. It would work well with clams, maybe add a little white wine, lemon and herbs, and you have a delicious quick sauce. For pizza, I think an egg based emulsion would be better, like an aioli or flavored mayo.

The more the merrier

Nothing sexier than dressing a plate with micro dots...

I'm glad you enjoyed it! Happy cooking!

Thanks, I'm glad you enjoyed them! I will have a longer video on these soon, so stay tuned! Happy cooking!

While you can certainly cook foie gras in a pan or directly on a French top or on a plancha in some cases, I wouldn't say its a "cardinal rule". Foie gras is mostly fat and it melts quickly in the pan, so why add another type of fat? Foie gras fat tends to burn quickly like butter(and you need to cook it quickly aka very high heat or it melts), so when cooking FG this way, I prefer to use a little rapeseed oil which has a much higher smoking point. The result is a nicer and more even color. Also cooking at higher temps allows you to keep smaller pieces like this colored properly and still medium rare. There are many different ways to cook foie gras, and every chef has their own "cardinal rule". Try it out yourself and go with the method that your prefer! Happy cooking!

Glad to hear that!

The "raft" or the "le clarifiant" is edible, sure... But I wouldn't recommend it.