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Next a demi glace?

This is such a great video! and Jeff has such a down to earth way of talking about this stuff...and he just feels like everyone's best friend.

If you freeze the cheese it is much easier to handle and makes a nice consistent grate

May someone please confirm if soaking veggies/fruit in water with baking soda or distilled vinegar for 10 minutes will reduce most pesticides and bacteria? Thank you in advance.

I live here in Lantana

Sort your sound out mate

Not a true Monte Cristo or those made by Bennegins. Yours are more like what Disney does. Us a pancake batter and deep fry until golden brown. Then place in a 350 degree oven for no more than 5 min. to melt the cheese and heat the ham and TURKEY! SERVE 1/4ed with a sprocket of confectioners sugar and raspberry jam

Very nice and simple but delicious method. I will try this. Respect chef from uk

YUM MY FAVOURITE

What’s the difference between ground beef at 160 vs beef at 145

Damn, I’ve been eating my ground burgers at like 150

Dry.

He can't be serious. I apologize, on his behalf, to all Japanese folks.

😍I hope you can continue making videos, this is the only videos regarding institutional cooking i found.

Big help, thanks for sharing your expertise.

Oh, for shit's sake...use the guard on the mandoline! I am missing part of my finger because I didn't use the guard. Trust me.

5:25 Put into the oven way too wet, hardly any color and sure to be soggy skin.

Watching this 2024 Thank You 🙏🎚🇺🇸🇮🇱 John 3:16.

The only video which tells u how to use fresh tuna for patties 🎉 thank you 🙌🏼

Why would you put the food back on the same pan you had the raw egg on? Thats just nasty!

Great brine i have used it few times and chicken comes out great.

45 mins for a whole chicken????

Wonderful

Il a utilisé les herbes de Provence

lol if you only knew

You’re still helping people a decade later. Thanks, Chef!

I cooked one and it is the best taste 😋

Unfortunately O see the chef and not what he s cooking

Dude you have to add a small amount of garlic paste…you have no idea how that makes it perfect.

wtf is Fahrenheit???

Nice work

I make buttermilk but didnt realise you could make creme fraiche, from some websites it says you need to buy a culture starter. Well I do have a butermilk culture so now I am off to buy cream. Yum.

Love my Creme Fraiche, just how long does this last? Ball park guess...

I can't hear you

Ty wish we had more of a close up 🤔🥴

No onions, no garlic??? The scallops and shrimp didn’t even had a crust, they were boiled with the sauce.

I found it takes just a little bit of experience to get the amount of cheese right. I made small baskets, put half a dozen small shrimp in each with a dollop of lime aioli, dusted with just a touch of smoked paprika. Made a big hit.

Please use Centigrade as well, 99% of the planet are no longer familiar with Fahrenheit. The developed world ditched it years ago.

So wrong as soon as he said as per fda cdc oh I didn’t want to listen then immediately said only time you don’t wash your veg is when it eats it’s already been washed - OMG that’s it - this guy is so wrong! Studies done proving feeces and bad bacteria found

Knife is blunt. I now make Juliene differently with onions. If you want to know how to use a clever chef's knife, take a look at the link.th-cam.com/video/ShxedIFgBCs/w-d-xo.html

Looks delicious! I will give your recipe a try, thank you Chef!

Amazing

This joker needs to be mindful of the clock in the upper left corner. He bullshitted about the times, what he did, and when he did it. Just admit you had a prepped bird waiting for the vid! Moron!

what is the ingredient listed as sobole?

Sounds delicious 😋 just finished making it, can't wait to taste it.

Roasted garlic and tomatoes are the best on anything.

June 2023: Found this a month ago and I've made this twice since then. Its fantastic! Simple, and flavorful. Yum.

6/13/23: With all due respect, and I don't mean to offend, but I realize that various cooks have their own way of doing things, but there is NO WAY I would use just that brine alone and call it a day. I would HAVE to use additional seasonings, such as garlic, and plenty of it for a whole chicken, onion powder, cilantro and parsley flakes, and a slathering of butter just before it's almost done to give it that golden brown color. I could go on and on, but just this brine alone, forget about it. You should taste my bird. You would lick your fingers down to the bone it's so good.

Hello ! One question. How long, minimum , can I leave the meat (for example) to cook once it has reached internal temperature according to the indicated table? In many places they say 15 seconds! Is this time really enough? Thank you !

I would love to see a “company” dinner video series. I am a pretty good home cook, and my company always expects a 4 star meal with dessert when they visit. I am so exhausted after everyone goes home, that it is not fun for me. I would love to see how a professional chef preps and plans and prepares a “company” dinner in advance so there are only a few things to make right before people come over, so that I too can enjoy the company. Thank you for making the crème fraiche video. I incorporate it into my scramble eggs each morning, and it is super expensive at the grocery store. Now I can make my own!