If you start the beurre blanc with a reduction of shallots and white wine instead of pure water, the butter will not break as easily. The acidity of the wine helps it to stay in emulsion.
That’s good to know, but in the video it is buerre monte. I usually do it with cream, which is easier than water. Filming while cooking makes it 4x harder. Figured I would show my mistake if it helps people who have the same issue.
@@ParkerHallberg I can only imagine how hard it is to film and cook at the same time. It is good that you show how to rescue the sauce if something goes wrong, much more applicable to real life this way :)
@@ParkerHallberg In meltdown's defense, isn't a beurre monte intended to be when you start a sauce to which you slowly add your butter, so as to avoid overheating and allow the emulsion to start slowly? Don't get me wrong - your sauce looked gorgeous and was arguably more time-efficient - but this method feels a bit more prone to breaking. (To clarify, I mean that you would have added your butter to the sage sauce in the same way you add your lipid to a mayonnaise or hollandaise)
@@christopherkarr1872 the sauce has a base of beurre monte. In the video, I had my pan too warm, but starting with a splash of water or cream and slowly melting the butter in is the only way I have ever made it. Sorry, but maybe I’m not understanding what you are saying. Normally, I don’t break beurre monte or sauce in general, but filming while making it makes it more complicated.
@@ParkerHallberg My apologies. I was mixing up the beurre monte with the process of using butter to mount a sauce, such as when enrichening a pre-existing sauce. For example of mounting a sauce with butter, one can emulsify butter into a steak pan sauce to thicken. I was wrong!
@@frozencloudzzfulExactly, high restaurants don’t exist in a vacuum-Insurance, rent, inventory, taxes, wages, etc. What stupid title for a TH-cam video. Pedro, what perspective is that? Ignoring all costs that go in your making a restaurant operational?
Just found you tonight. Your observation that cooking means doing it better. Next time is absolutely brilliant. It's true, it's obvious and I never thought to put those words to it before. Thank you.
I'm a huge Keller fan, and I thank you for your video! Agnolotti has always eluded me. My word, that's a heck of a lot of steps for a pasta dish!!!! The best two dishes I ever made from his book were the fried chicken (KFC can take a long hike), and the duck confit. Thanks again!
He is pretty cool! I have cooked with him and for him a couple of times. As far as stuffed pastas, I think they are by far the most efficient to make, but do have a lot of steps. Nice, there aren't many things out there as good as fried chicken or duck confit!
@@ParkerHallberg I love his playfulness and attention to local fresh ingredients. What an honour it would be to work with and for him. Thanks again for your videos!
I just discoveredyour channel to learn more fine dining techniques to add more complex flavors to a dish. Thank you for posting these techniques, and recipes. Dang! French Laundry is well known for its food coming from Sonoma County. This is the most expensive tasting menu in Northern California - $350. Thank you for sharing the techniques and recipes.
There are several other fine dining restaurants popping up and opening with a lower priced tasting menu which are lower $300 outside of San Francisco Bay Area but focusing on different cuisines like the one in Soho Modern Japanese in Newark, CA.
Great video.. I’ll definitely be making this with you soon!…. Psst: that isn’t laminating…. You didn’t layer in butter or any other fat/lipid between the folds. This initial folds and passes just help to stimulate the gluten to strengthen the pasta dough as well as shape for the subsequent passes that keep getting thinner.
Thanks, if you do, let me know how it goes. That makes sense, could have sworn I read or watched Thomas Keller call it laminate but I made that video a while ago. Good to know about the strength, I always do it because it makes the texture of the pasta smooth.
Great instruction style. Nice video - beautiful plate. I am in the market for a wet grinder like you are using here. Can u share the maker please? TIA!
This video showed up in my suggestions, and watched while I ate Kenji Lopez Alt style carnitas we made at home tonight. Well done! I have not eaten at French Laundry but we did eat once at AdHoc, for my husband's birthday. We wanted to be there for fried chicken night, but that proved too difficult. However our meal was delicious.
Nice, I love watching cooking videos while I eat! Thank you. I ate at Bouchon, but never TFL. One of the inspirations for cooking the dishes. Glad to hear that you enjoyed your meal there! I think the person or people that you are eating with are more important than the meal itself.
Flavor wise, I think it would work without them, but texture wise I would add a nut like pecan and warm them in the brown butter or mix in the filling. The bacon adds much needed texture.
Yeah, I get what you are saying. It is kind of hard to calculated just because everyone is at different skill levels/ speeds and value their time differently. Glad you like the recipe!
Yes, compared to other similar restaurants, but if you can get a reservation, you are looking to spend $1800 for food, wine pairing tax and tip. That’s a lot.
Freezing the bacon is interesting, as most freezing damages cells and makes meat mushy. Unless clever industrial flash freezing, which your everyday freezer can't do.
It’s just partially frozen to make it easier to cut. I believe the issue with freezing is that it ruptures the cells which can make certain meats dry while fruit and vegetables can become mushy. Blast freezers and IQF can limit the damage because it is frozen faster, but it still damages the cells. We don’t expect bacon to be juicy, so freezing it is not an issue but proteins like fish that are really delicate can easily become dry when cooking if they were previously frozen.
Exactly. It is the ice crystals that rupture the cells. Flash freezing is able to freeze the cells so fast that the cystals don't have time to form.@@ParkerHallberg
Flash freezing can definitely forms ice crystals they are just smaller because of how fast it is frozen. I didn’t notice an adverse effects and Thomas Keller says to do it in the book. I would say you just want to limit freezing food to one time.
Excellent content. I think you’ll get a lot more subs if you invest in a decent microphone and lose the background music. Full disclosure, I am a retired musician with blown-out ears, but I’m sure I’m not the only one who struggles to hear what you’re saying. Thanks again for the tutorial. Really, really good 👍
not a retired musician but yeah, not a fan of background music bc it obscures what's being said ... the latter being what's valuable (so why obscure it?)
@@ParkerHallberg Thanks Parker. I’ve watched a few later videos and they’re definitely easier to understand. Thanks again for the tutorials, they’re tip-top
From my understanding, plin is how you seal them. Their full name is agnolotti del plin, but maybe its different depending on the region. I could also just be wrong.
Unless you can buy each ingredient for the amount you specify here (you can't) the video doesn't make any sense. The real cost is x10 or more. And most people won't even use those ingredients after buying.
The total cost of ingredients was around $60 while the food cost was around $24. Most of the ingredients were used up or are common enough for other recipes with the exception of the prosciutto which you can easily store or just use up.
They are going to have some ingredients that I cant get a hold of, but for the most part I am using similar quality. I worked at Addison and I source my ingredients at the same places. Have even cooked for TK with said ingredients.
That's an excessive amount of work to what basically amounts to yam raviolis. Videos like this just reveal how insanely fastidious pretentious cuisine really is
Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
Watch next:The French Laundry's Cornets: th-cam.com/video/90VYTI8k87U/w-d-xo.html
Beautifully executed Parker with so many critical steps . Chef's Keller and Pepin are proud of you .
Thanks, I appreciate that
Super nice video, I rather like the vibe you have around cooking. Thanks.
I appreciate that!
Very good tecnic. Tx for the channel.
If you start the beurre blanc with a reduction of shallots and white wine instead of pure water, the butter will not break as easily. The acidity of the wine helps it to stay in emulsion.
That’s good to know, but in the video it is buerre monte. I usually do it with cream, which is easier than water. Filming while cooking makes it 4x harder. Figured I would show my mistake if it helps people who have the same issue.
@@ParkerHallberg I can only imagine how hard it is to film and cook at the same time. It is good that you show how to rescue the sauce if something goes wrong, much more applicable to real life this way :)
@@ParkerHallberg In meltdown's defense, isn't a beurre monte intended to be when you start a sauce to which you slowly add your butter, so as to avoid overheating and allow the emulsion to start slowly? Don't get me wrong - your sauce looked gorgeous and was arguably more time-efficient - but this method feels a bit more prone to breaking.
(To clarify, I mean that you would have added your butter to the sage sauce in the same way you add your lipid to a mayonnaise or hollandaise)
@@christopherkarr1872 the sauce has a base of beurre monte. In the video, I had my pan too warm, but starting with a splash of water or cream and slowly melting the butter in is the only way I have ever made it. Sorry, but maybe I’m not understanding what you are saying. Normally, I don’t break beurre monte or sauce in general, but filming while making it makes it more complicated.
@@ParkerHallberg My apologies. I was mixing up the beurre monte with the process of using butter to mount a sauce, such as when enrichening a pre-existing sauce. For example of mounting a sauce with butter, one can emulsify butter into a steak pan sauce to thicken. I was wrong!
Beautiful method Chef Parker! Those agnolotti looked absolutely perfect! Thank you so much for another amazing demonstration!
Thanks so much for watching Susan!
Your technique is impeccable
Thank you, I appreciate it
Perfect video. You covered it all so well and in just six minutes!
You deserve waaay more subs and views. From $350 to 4 bucks really puts it into perspective.
Thanks, I appreciate it!
the $350 was for a 9 couse meal
@@minamurnot to mention manhours developping it, making it, serving it. (Not to mention cleaning dishes, equipment and kitchen afterwards.)
@@frozencloudzzfulExactly, high restaurants don’t exist in a vacuum-Insurance, rent, inventory, taxes, wages, etc. What stupid title for a TH-cam video. Pedro, what perspective is that? Ignoring all costs that go in your making a restaurant operational?
@@TH-cam_can_ESAD he is just showing how much for one person chill
Yummmmmm thanks for posting this 😊
Thanks for watching!
This looks amazing! And that sage beurre blanc is *muah chefs kiss!
Thank you! Haha, it’s a keeper
Really dig the concept of this channel… and you are using well phrased titles to gain attention. Bravo
Thank you, I appreciate that!
an awesome recipe, and an excellent breakdown. thanks chef 👍🏽
This is absolutely fantastic content. Gourmet food on a budget during a global cost of living crisis 🤘
Thanks, Im glad you enjoyed it
WOW, wonderful video❤
WOW!!!!!!!! so freaking amazing, yummy
Loving your content. Great to watch the technique.
Hello! I’ve been looking for a channel that shows us to make very high quality recipes. I really appreciate your channel, thank you!!
Thanks, glad you were able to find the channel
Just found you tonight. Your observation that cooking means doing it better. Next time is absolutely brilliant. It's true, it's obvious and I never thought to put those words to it before. Thank you.
Glad you found value in it!
I'm a huge Keller fan, and I thank you for your video! Agnolotti has always eluded me. My word, that's a heck of a lot of steps for a pasta dish!!!! The best two dishes I ever made from his book were the fried chicken (KFC can take a long hike), and the duck confit. Thanks again!
He is pretty cool! I have cooked with him and for him a couple of times. As far as stuffed pastas, I think they are by far the most efficient to make, but do have a lot of steps. Nice, there aren't many things out there as good as fried chicken or duck confit!
@@ParkerHallberg I love his playfulness and attention to local fresh ingredients. What an honour it would be to work with and for him. Thanks again for your videos!
you've got me hooked oh this channel, hope the vids keep coming.
Appreciate that Jeff! Taking a break for the holidays but planning out some videos for January that I’m excited for.
If you use a fluted cutter wheel that's a little thicker, you'll have crimped and cut sides to the agnolotti instead of what you showed at 4:00
Thanks for the tip
Nice videos man! Have you worked in some michelin restaurants or something? Good techniques.
Thanks! Yeah, I worked at Addison and The Modern, both two stars.
I just discoveredyour channel to learn more fine dining techniques to add more complex flavors to a dish. Thank you for posting these techniques, and recipes. Dang! French Laundry is well known for its food coming from Sonoma County. This is the most expensive tasting menu in Northern California - $350.
Thank you for sharing the techniques and recipes.
I’m glad you are enjoying them. I think Benu, Saison and Altier Crenn have it edged out, but The French Laundry is definitely pricy!
I tried Saison several years ago. It was worth it! I tried also Altiere Crenn. That meal was amazing, and her cooking was excellent and had a purpose.
There are several other fine dining restaurants popping up and opening with a lower priced tasting menu which are lower $300 outside of San Francisco Bay Area but focusing on different cuisines like the one in Soho Modern Japanese in Newark, CA.
Nice, I have wanted to eat at both restaurants for a while! It’s amazing that there are so many options.
New subscriber here, learned a lot. Thanks!
Thanks, glad you liked it
Amazing pasta ;))
thanks! making for xmas!!!!
Awesome! Let me know how it goes!
Looks fantastic! Def need to try someday
Thanks, let me know if you do!
Very nice!!
I've never been to the French laundry but I used to frequent Per Se to a ridiculous level. I loved eating in the kitchen.
Nice, I bet that would be a fun experience. I worked at The Modern and they have a kitchen table too.
Great video.. I’ll definitely be making this with you soon!…. Psst: that isn’t laminating…. You didn’t layer in butter or any other fat/lipid between the folds. This initial folds and passes just help to stimulate the gluten to strengthen the pasta dough as well as shape for the subsequent passes that keep getting thinner.
Thanks, if you do, let me know how it goes. That makes sense, could have sworn I read or watched Thomas Keller call it laminate but I made that video a while ago. Good to know about the strength, I always do it because it makes the texture of the pasta smooth.
Great instruction style. Nice video - beautiful plate. I am in the market for a wet grinder like you are using here. Can u share the maker please? TIA!
Thank you! The brand is Secura and I ordered it on Amazon. I just added a link in the description if you want to use that.
This video showed up in my suggestions, and watched while I ate Kenji Lopez Alt style carnitas we made at home tonight. Well done! I have not eaten at French Laundry but we did eat once at AdHoc, for my husband's birthday. We wanted to be there for fried chicken night, but that proved too difficult. However our meal was delicious.
Nice, I love watching cooking videos while I eat! Thank you. I ate at Bouchon, but never TFL. One of the inspirations for cooking the dishes. Glad to hear that you enjoyed your meal there! I think the person or people that you are eating with are more important than the meal itself.
Great channel! New fan here
Thank you, glad you found the channel!
what blender are you using?
The links for tools are in the video description.
Blender: amzn.to/3UUReTE
how do i get my oven to be farenheight and sisyphus at the same time?
You either use Fahrenheit or Celsius. I just include both to make it easier for people who use Celsius.
Good content. Is there a way to reduce vocal fry? It gets kinda grating to hear after a while and I just turn on CC
Thanks for the feedback. I’ve been working on it.
Do you think it would work flavor-wise without the bacon and prosciutto? Making it veggie. Just the sweet potato filing and sage cream and butter.
Flavor wise, I think it would work without them, but texture wise I would add a nut like pecan and warm them in the brown butter or mix in the filling. The bacon adds much needed texture.
The price does not take into consideration; the time used to create the dish nor the time of preparation. But I am grateful for the recipe.
Yeah, I get what you are saying. It is kind of hard to calculated just because everyone is at different skill levels/ speeds and value their time differently. Glad you like the recipe!
Holly Mother of God! I made it last night and that was delicious!
Thanks for letting me know and glad you enjoyed it! Were the instructions easy enough to fallow?
I see big things coming for this channel, especially the “michelin techniques” videos
Thanks man, appreciate it
Lmao “that would be too efficient” 😂😂
Did you work there, or what? Thanks chef!
No, I did work at The Modern and Addison. Both have Michelin stars. I just have always wanted to cook some recipes from the book.
I dunno... $350 pp for FL's meal is downright reasonable compared to the prices at other multiple star spots.
Yes, compared to other similar restaurants, but if you can get a reservation, you are looking to spend $1800 for food, wine pairing tax and tip. That’s a lot.
The maybe an egg white omelette earned you my sub
I had no idea it would cost $350 per person at that place, wow!!!
Yeah, pretty pricy although there are a lot more expensive restaurants.
Freezing the bacon is interesting, as most freezing damages cells and makes meat mushy.
Unless clever industrial flash freezing, which your everyday freezer can't do.
It’s just partially frozen to make it easier to cut. I believe the issue with freezing is that it ruptures the cells which can make certain meats dry while fruit and vegetables can become mushy. Blast freezers and IQF can limit the damage because it is frozen faster, but it still damages the cells. We don’t expect bacon to be juicy, so freezing it is not an issue but proteins like fish that are really delicate can easily become dry when cooking if they were previously frozen.
Exactly. It is the ice crystals that rupture the cells. Flash freezing is able to freeze the cells so fast that the cystals don't have time to form.@@ParkerHallberg
Flash freezing can definitely forms ice crystals they are just smaller because of how fast it is frozen. I didn’t notice an adverse effects and Thomas Keller says to do it in the book. I would say you just want to limit freezing food to one time.
Insane premise
Excellent content. I think you’ll get a lot more subs if you invest in a decent microphone and lose the background music. Full disclosure, I am a retired musician with blown-out ears, but I’m sure I’m not the only one who struggles to hear what you’re saying. Thanks again for the tutorial. Really, really good 👍
Thanks for the feedback, I will keep that in mind . I have upgraded my mic since that video. Most of the videos have closed captions if that helps.
not a retired musician but yeah, not a fan of background music bc it obscures what's being said ... the latter being what's valuable (so why obscure it?)
@@ParkerHallberg Thanks Parker. I’ve watched a few later videos and they’re definitely easier to understand. Thanks again for the tutorials, they’re tip-top
@@_cb336 Thanks Clif, glad they are easier to understand and I will keep your feedback in mind for future videos.
Holy f this is so elaborate for what doesn't look like a standout dish
Out of all the dishes I made during this series, this dish probably my second favorite, but it is a lot of work.
It is a sad day when the eggs are half the cost of the recipe! Looks good
It is, thank you.
Dude got that DXM voice
Nice cooking. Fantastic vreakdown, with prices and efficiency. Your eyes make me nervous.
Thank you, haha why
Who measures liquid by weight at home. 8 grams of olive oil?
Everyone should, it's faster, more accurate and easier to scale recipes up and down.
Looks amazing but you should have taken a bite!
Thanks for the feedback, I do in the newer videos.
$350 isn't too bad all things considered. The hard part is actually being able to book a reservation.
It’s not bad, especially for a special occasion. I’ve tried a couple of times and it is really difficult.
Gordon Ramsay hand gestures at the top
I’d rather pay the $350
How exactly Italian Agnolotti became French??
It's not, but cuisines take inspiration from others all the time, especially when they share a boarder.
@@ParkerHallberg Sure, but don't call them French
@@keyos1955I’m not calling them French, the recipe is from The French Laundry restaurant.
Thassrite, Parker! Show us how to do dat bougie sh*t!! ٩(＾◡＾)۶
Thanks dude
crushed it.
That's a dough knife, not a bench scraper, but I would assume you know that chef?
Laughable number of subscribers but I don’t think that’ll last. Good luck young man.
Thank you
I now realize why it's $350 a plate at the French Laundry. Lol 😮🙃
Great recipe but I'd probably have to spend over $200 at the Grocery store to make this given all the ingredients I'd have to curate...
I think I spent around $60 on all the ingredients.
Dude....there's a Subway down the street.
To me it seems more like a pasta called plin than agnolotti
From my understanding, plin is how you seal them. Their full name is agnolotti del plin, but maybe its different depending on the region. I could also just be wrong.
Ok, this is a bit insane. I’d rather pay $25 for it. It’s not four dollars it’s over $100 in for your time.
$350 9 courses ? Short money
Unless you can buy each ingredient for the amount you specify here (you can't) the video doesn't make any sense. The real cost is x10 or more. And most people won't even use those ingredients after buying.
The total cost of ingredients was around $60 while the food cost was around $24. Most of the ingredients were used up or are common enough for other recipes with the exception of the prosciutto which you can easily store or just use up.
you did it wrong, you need several different colors of aprons to wear. Prep, service, cleanup. 😐 🙂
Haha, I will keep that in mind
That is a lot of salt
lmao, $4 in raw materials, but $300 in labor... makes the $350 price tag make a little more sense
Definitely, one of my favorite things to do is dine at restaurants like The French Laundry.
Like the restaurant you didn't factor in the cost of labour.
Labor isn’t in food cost, it’s a prime cost. Also how could you? People work at different speeds and value their time differently.
Why would there be a labour cost for people making it at home?
I somehow think the ingredients used at thre French laundry are better than yours
They are going to have some ingredients that I cant get a hold of, but for the most part I am using similar quality. I worked at Addison and I source my ingredients at the same places. Have even cooked for TK with said ingredients.
There always has to be some naysayer. I thought it looked great.@@ParkerHallberg
@@allanrinaldipaone9850true. Thanks, I appreciate it.
That's an excessive amount of work to what basically amounts to yam raviolis. Videos like this just reveal how insanely fastidious pretentious cuisine really is
Kosher salt? And why exactly does the rest of the world need Kosher salt?
It’s more about the size of the grain. You want something easy to pick that can dissolve quickly.