That looks amazing. Very nicely done. This takes me back to when I was in the CIA and I learned this in French cookery. It's one of those recipes that takes a lot of steps but if you make it right it's beautiful and delicious... And the important part was to get the veloute just right.
Hi Chef Eric, I discovered your TH-cam channel while looking for a method on how to prepare Veal Blanquette. You are an excellent teacher. Your instructions were so clear. You have a gentle disposition which puts me at ease. I am glad I found your TH-cam channel. I am currently registered at a Culinary School. I am one of those older students, who has always had a love and interest in food, and just wanted to learn more, so finally bit the bullet last fall. I'm sitting here this Sunday evening reading through the Principles of Meat chapter. I could not figure out from the description in the book how this could be a tasty stew. I read through the ingredients and the recipe still did not appeal to me. That's when I went to TH-cam to find a preparation of this recipe, to better understand why we would make a white stew. Ok--I get it now. It does look delicious!!! I will have to try your recipe next weekend!! Thank you for your clear instructions, and easy to follow method. I'll definitely be looking at your TH-cam channel for more of your recipes. Your english is perfect, and I love the accent!!! What a horrible teacher you had. Sorry for that experience. Best regards,
i dont mean to be so offtopic but does someone know of a way to log back into an Instagram account?? I stupidly forgot my login password. I appreciate any assistance you can offer me
Hello Chef Arrouzé ! Yesterday, I have served your "Veal Blanquette" to my Kids during a late New-Years reunion. It was a huge success ! Thanks alot for your clear and detailled informations and for your special tricks ! I have learned alot ! I have put your name immediately on my favorite list ! Kind regards, Roger, Antwerp, little Belgium.
It's the little things one picks up by watching a professional like you. E.g., it hadn't previously occured to me to cut a button mushroom too big to quarter the way you demonstrated. Obviously, I did cut it into even pieces, but your way is a much nicer presentation.
That looks amazing. Very nicely done. This takes me back to when I was in the CIA and I learned this in French cookery. It's one of those recipes that takes a lot of steps but if you make it right it's beautiful and delicious... And the important part was to get the veloute just right.
French cooking at its best
Thank you Chef, I made this last evening it was so delicious! My companion gave me 10 sur 10 we enjoyed every mouthful! Loved you explanations too!
Your demonstration and explanations were really, really excellent.
Bravo et merci beaucoup!
What a marvellous description ! Many thanks Chef !
This is the best demonstration of food I'd ever seen. Bravo Chef.
Thanks chef Eric Arrouze, it is the most excellent lesson I learn in the Internet. No chef teaches like you!
😮😅 10:59 😢 10:59
😮😅 10:59 😢 10:59
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Hi Chef Eric,
I discovered your TH-cam channel while looking for a method on how to prepare Veal Blanquette. You are an excellent teacher. Your instructions were so clear. You have a gentle disposition which puts me at ease.
I am glad I found your TH-cam channel. I am currently registered at a Culinary School. I am one of those older students, who has always had a love and interest in food, and just wanted to learn more, so finally bit the bullet last fall.
I'm sitting here this Sunday evening reading through the Principles of Meat chapter. I could not figure out from the description in the book how this could be a tasty stew. I read through the ingredients and the recipe still did not appeal to me. That's when I went to TH-cam to find a preparation of this recipe, to better understand why we would make a white stew.
Ok--I get it now. It does look delicious!!! I will have to try your recipe next weekend!!
Thank you for your clear instructions, and easy to follow method. I'll definitely be looking at your TH-cam channel for more of your recipes.
Your english is perfect, and I love the accent!!! What a horrible teacher you had. Sorry for that experience.
Best regards,
Merci chef!! Love a straight forward video!! Will be making this tonight.
Olá, Chef Eric. Gostei da demo da Blaquette de Veu. Sou estudante de Gastronomia aqui no Brasil. Obrigado pelo seu trabalho. Abraço.
Amazing had it over rice.
I love his clear explanations and why he does things the way he does it! 😍
i dont mean to be so offtopic but does someone know of a way to log back into an Instagram account??
I stupidly forgot my login password. I appreciate any assistance you can offer me
@Nicolas Jaziel Instablaster ;)
Love the channel. This is the best walkthrough of this dish I found.
Your tartare was incredible and I will be trying this as well. Always a pleasure to watch your demonstrations.
I love how you explain things. Thank you for this recipe.
Hello Chef Arrouzé ! Yesterday, I have served your "Veal Blanquette" to my Kids during a late New-Years reunion. It was a huge success ! Thanks alot for your clear and detailled informations and for your special tricks ! I have learned alot ! I have put your name immediately on my favorite list ! Kind regards, Roger, Antwerp, little Belgium.
thank you very much for sharing. Much appreciated.
Wow ça l'air délicieux! Merci pour cette recette si minutieuse.
very refined method
perfect sunday dinner :))
Wow! I learned ALOT!! Thank You Sooo Much🌹💕💕💕
Beautiful 😻
excellent! merci
amazing presentation chef!!! what can I use if I can't have bacon? any substitutes?
pancetta , smoked
It's the little things one picks up by watching a professional like you. E.g., it hadn't previously occured to me to cut a button mushroom too big to quarter the way you demonstrated. Obviously, I did cut it into even pieces, but your way is a much nicer presentation.
Could you use boneless veal chop instead? It’s all I can source
He's not talking American bacon. Maybe that's how they like it in Canada.Way he did it could make it optional..
You can add some morels into it, it's even better.
Chef Eric , Elle ou la liaison ?? ( jaune d'oeuf , jus de citron avec la creme ) Les champignons oui . les lardons , je ne suis pas sure.
A la fin
Can I sub water for chx stock?
No - the flavour will be too strong
@@online-culinary-school thanks chef
I myself prefer the carrots in it. Preference.
No eggs?
Des lardons dans la blanquette 😱😱...urgent de rentrer en France cher ami !!!
Mais oui!
is Blanquette also knows as "Frikase"
wow ...even my grandmother did mix this up then :D
Fricassée is different
@@IslenoGutierrez ok :)
Bacon in the blanquette 😂 us version maybe 😀
Yes
Porc and sugar in a blanquette ?! Wtf
Yes