I’ve learned so much from you.....too many hints and tricks for me to name....but every recipe I’ve tried of yours has turned out perfectly and more delicious than when I’d made it before....and your choices and just wonderful....thank you so much
Good Pepper Sauce. I watch not for the thing, but to learn and master the technique of that which you did. I've learned that. You should demonstrate a video sometimes on great sauces made with fruits like Citrus Fruits and other Sweet Fruits.
Wow!! I'm super happy I found your channel! I'm about a year into learning how to cook and I've watched a lot of cooking vids. Yours have great techniques and are very informative. I look forward to watching more of them. :)
Great video! I'm so happy I found this. The play plating video was really well done. Can you please do a video on how to do a Basquaise sauce and/or marnier sauce.
+Alex G Thanks for the sauce suggestions. I haven't heard of those two, so just looked them up. Basquaise sounds like a simple tomato pepper sauce. What is Marnier? The google search returned Grand Marnier sauces. Is that what you meant?
+Helen Rennie so sorry. Meant a Soubise sauce. Don't know why my phone auto-corrected Ito that. If you can show a tutorial on how to make a Soubise sauce it would be amazing.
Hi Helen, this sauce looks amazing! I'll try this tomorrow, but I'd like to know how long would it last in the fridge ? And a small suggestion, if you have a gas stove, you can smoke the peppers directly on the flame, they will taste smokier since the flames will penetrate more through the skin and it will be faster. They might create a small mess on your stove though (:
+Engin Dikmen The sauce will be fine in the fridge for about 5 days. I used to fire roast my peppers on top of the burner and found a few disadvantages to it: getting the seeds after the peppers are all soft and drippy is a lot harder and the house gets very smokey. If you prefer the stove top way, by all means, go for it :)
this recipe looks amazing! I have a question though, could I char the peppers on a Mexican comal (aka a griddle/skillet)? I’m curious if the broiler is the best way to get the Smokey flavour into the peppers!
Helen Rennie Sun dried octopus is when you take a big octopus, clean it and tenderize it by hand (100 hits on a rock) or in our days in a tumble like a washing machine. Then you brush it with olive oil (flyes and bees dont go on oil) and you hang it on the sun and wind for a couple of hours. A hard film will create its shelf on the skin of the octopus that will keep all the great juices inside when you grill it after. Usually the dressing is olive oil and vinegar but I was looking for something different like a spicy tomato water or your lovely sauce. And thats it :) Sorry for my bad grammar.
I heard about beating and octopus, but I didn't know about hanging it to dry. Thanks for such a great explanation. If I ever go to Greece, I'll eat octopus for every meal. It's one of my favorite foods, but unfortunately, octopus in Boston is never great.
I live in Bradford England the past two years and I made one and a half year to find chicken liver...Im not even searching for octopus.. Hope you will find time and visit Greece, food in general is very good and is getting better even in the smallest areas. See you around in your great channel : )
For some reason chicken liver is crazy difficult to find in the shops in this country. I love my paté and have a delicious beer sauce liver recipe which I serve on toast. Sadly, very few people have tasted them as livers are so hard to find...
Hi Helen, lovely video as usual. A bit of technical jargon again, your video has a lot of white noise in the audio (like a very gentle fuzz). Unfortunately, I can't suggest a fix but I thought I would bring it to your attention in case you didn't notice.
turtlehater2 Thanks so much for letting me know. I usually keep the volume low and didn't notice. Now that I cranked the volume up, I can hear it. Not sure what to do about it. I am already using and external mic to minimize the noise. Hey videography experts out there -- any idea what I am doing wrong?
I'm looking for the same paprika you used, but I'm finding it comes in sweet (dolce) and hot (picante). I don't see anything on the can in the video that indicates either. Can you help me out?
THÅNK YOÜ Chef 👩🏻🍳✨🌷& algorithm§✨✅ I’ve Thankfully afew capsicum 🫑, that’ve become ripe, in my weë raîsêd patch here in rural 🦘, Greå🌱 Share Dyakuyu, Nema za sho ✨😄🙏🏻🌷✨
+ho jo Yes it does, but the color and flavor will be better with red and orange. with yellow the flavor will be good, but color might not be as bright. with green both the flavor and color will not be great.
Yes, but you may need to consider different flavors to compliment the different pepper. Green being the least ripe state would probably need something slightly sweet to stave off the bitterness. Maybe carrots, or if that isnt enough, pineapple. The latter would be magnificent on steak or pork
thanks how many pots do you say you need i have 1.75 quart lc saucepan 3.5 quart braiser lc 5.5 dutch oven 8 quart stock pot 10 inch skillet all le creuset
I wish the era of the elegant dinner party returns. It received such a bad rep during the Victorian era and other cultures, like mine, only ever have family gatherings which I love. However, dinner parties act a good medium for networking and introductions to new people. That is where this fine lady's channel comes in. Her food is not for everyday cooking but for dinner parties. All her ideas are indispensable for impressing everyone from new members to the household to the dreaded boss.
Don’t put your food on aluminium foil it’s toxic! Place parchment paper over foil...and don’t taste food and put the spoon back in the dish when feeding others, gak!
If you are worried about toxicity, don't put anything under your peppers, but definitely don't put parchment paper under the broiler. it will go on fire.
Hey Helen. When you prepare that sauce, how many time do you taste it with the same spoon? It is so disgusting that you use the same spoon to decorate someone's plate. Before taking food videos, you need to learn something about hygene 😃
If you're this sensitive about hygiene Korkut then you had better cook all your own food and never ever go to a restaurant. You would surprised at what ends up in the food even in the top class restaurants. I once saw a chef blowing his nose on a kitchen towel over a pot on the stove and I definitely saw something fly into the food!! Don't even think about eating anywhere that has cooks with facial hair because you are definitely going to get matter falling out of that beard into your food. Lots of cooks go to the lavatory and don't wash their hands. Think where those hands have been and what is coming off them into your food. Helen's spoon is never going to bother anyone in the same way... just think about it!!
I made this but I added fresh ginger and some orange zest. Unbelievable. Thank you! This is my favorite sauce to go with scallops now.
I’ve learned so much from you.....too many hints and tricks for me to name....but every recipe I’ve tried of yours has turned out perfectly and more delicious than when I’d made it before....and your choices and just wonderful....thank you so much
This was so easy and delicious, paired really nicely with seared sea bass
I came across this sauce when I lived in Bulgaria, and wanted to make it for my friends. Thanks for the easy to follow recipe.
Good Pepper Sauce. I watch not for the thing, but to learn and master the technique of that which you did. I've learned that. You should demonstrate a video sometimes on great sauces made with fruits like Citrus Fruits and other Sweet Fruits.
How you felt after saying that 🐶 👨🍳
I LOVE IT, NICE WAY OF MAKING IT ♥️ YOUR VOICE IS SO NICE TOO AND UR INSTRUCTIONS ARE SO CLEAR ♥️♥️♥️
Just made this last night! Delicious. Thank you Helen! Love your channel.
This amazing sauce will pair very well with bacon wrapped dates!!
Thank you ❤️❤️
Your work and your face and character are all beautiful and very educational.
Wow!! I'm super happy I found your channel! I'm about a year into learning how to cook and I've watched a lot of cooking vids. Yours have great techniques and are very informative. I look forward to watching more of them. :)
+Blackfish Gaming Wonderful! Welcome to my channel. Let me know if you have any cooking questions I can help with.
Best chef on TH-cam 🙏🏼
Thanks for this recipe...it was very delicious ❤
Great video! I'm so happy I found this. The play
plating video was really well done. Can you please do a video on how to do a Basquaise sauce and/or marnier sauce.
+Alex G Thanks for the sauce suggestions. I haven't heard of those two, so just looked them up. Basquaise sounds like a simple tomato pepper sauce. What is Marnier? The google search returned Grand Marnier sauces. Is that what you meant?
+Helen Rennie so sorry. Meant a Soubise sauce. Don't know why my phone auto-corrected Ito that. If you can show a tutorial on how to make a Soubise sauce it would be amazing.
Hi Helen, this sauce looks amazing! I'll try this tomorrow, but I'd like to know how long would it last in the fridge ? And a small suggestion, if you have a gas stove, you can smoke the peppers directly on the flame, they will taste smokier since the flames will penetrate more through the skin and it will be faster. They might create a small mess on your stove though (:
+Engin Dikmen The sauce will be fine in the fridge for about 5 days. I used to fire roast my peppers on top of the burner and found a few disadvantages to it: getting the seeds after the peppers are all soft and drippy is a lot harder and the house gets very smokey. If you prefer the stove top way, by all means, go for it :)
Thank you. This recipe is low histamine. I suspect I am having a problem with histamine, so instead of tomato sauce I am going to make this!
I can listen to her all day.
I really enjoyed this.
Lovely sauce 👍
Boston? I need to meet her. I could listen to her talk all day lol
this recipe looks amazing! I have a question though, could I char the peppers on a Mexican comal (aka a griddle/skillet)? I’m curious if the broiler is the best way to get the Smokey flavour into the peppers!
Nice sauce for plating food
Sun dried grilled octopus on top of this smoky sauce...Jesus it will be a great combination!!!
Yes, octopus would be wonderful with this sauce. What is sun dried octopus?
Helen Rennie Sun dried octopus is when you take a big octopus, clean it and tenderize it by hand (100 hits on a rock) or in our days in a tumble like a washing machine. Then you brush it with olive oil (flyes and bees dont go on oil) and you hang it on the sun and wind for a couple of hours. A hard film will create its shelf on the skin of the octopus that will keep all the great juices inside when you grill it after. Usually the dressing is olive oil and vinegar but I was looking for something different like a spicy tomato water or your lovely sauce.
And thats it :)
Sorry for my bad grammar.
I heard about beating and octopus, but I didn't know about hanging it to dry. Thanks for such a great explanation. If I ever go to Greece, I'll eat octopus for every meal. It's one of my favorite foods, but unfortunately, octopus in Boston is never great.
I live in Bradford England the past two years and I made one and a half year to find chicken liver...Im not even searching for octopus..
Hope you will find time and visit Greece, food in general is very good and is getting better even in the smallest areas.
See you around in your great channel : )
For some reason chicken liver is crazy difficult to find in the shops in this country. I love my paté and have a delicious beer sauce liver recipe which I serve on toast. Sadly, very few people have tasted them as livers are so hard to find...
Hello chef, Thanks for your share.
I am in China and wanna join your class. What i do?
please show us how to cook potato chips and show us more fading techniques
Hi Helen, lovely video as usual. A bit of technical jargon again, your video has a lot of white noise in the audio (like a very gentle fuzz). Unfortunately, I can't suggest a fix but I thought I would bring it to your attention in case you didn't notice.
turtlehater2 Thanks so much for letting me know. I usually keep the volume low and didn't notice. Now that I cranked the volume up, I can hear it. Not sure what to do about it. I am already using and external mic to minimize the noise. Hey videography experts out there -- any idea what I am doing wrong?
Nice
you are great
So coooool!!!
I'm looking for the same paprika you used, but I'm finding it comes in sweet (dolce) and hot (picante). I don't see anything on the can in the video that indicates either.
Can you help me out?
I buy sweet or bitter/sweet. "Simply organic" brand is available at many stores and they make very good smoked paprika.
Hi Helen, how long will this sauce last in the fridge?
at least two weeks.
Awesome video
Nice Thank you chef
I have a gas oven without a broiler :/ what do I do?
What if you don't have a broiler?
use a grill or a gas burner to burn the pepper.
nice
Can I use this sauce to make pasta with some fresh cream at the end ..? Pls reply maam
of course :)
Thank u! thank u! 😘😘
How long can plating sauces be kept
Can I use this for pizza?
She is great
Great recipe! Can i ask you where is your accent from?
Is this sauce suitable for poultry too?
sure
You're so cute, I love the video. Thanks
Can u use lemon instead of vinegar?
of course.
It's colour orange
❤❤
What this sauce cane be frozen ?
I haven't tried freezing it, but I am guessing it would work.
THÅNK YOÜ Chef 👩🏻🍳✨🌷& algorithm§✨✅
I’ve Thankfully afew capsicum 🫑, that’ve become ripe, in my weë raîsêd patch here in rural 🦘, Greå🌱 Share Dyakuyu, Nema za sho ✨😄🙏🏻🌷✨
Does this work with green/yellow bell peppers?
+ho jo Yes it does, but the color and flavor will be better with red and orange. with yellow the flavor will be good, but color might not be as bright. with green both the flavor and color will not be great.
Yes, but you may need to consider different flavors to compliment the different pepper. Green being the least ripe state would probably need something slightly sweet to stave off the bitterness. Maybe carrots, or if that isnt enough, pineapple. The latter would be magnificent on steak or pork
Oof, ty so much for this.
its descusting that you are licking on your spoon and sterwing it after
how many quarts was you're saucer pan
+Sean Young It's a 2 quart saucepan.
thanks how many pots do you say you need i have
1.75 quart lc saucepan
3.5 quart braiser lc
5.5 dutch oven
8 quart stock pot
10 inch skillet
all le creuset
*how many more pots do you think i need
You're potty enough.
hi helen, did you see my email from thelittlewhitedish?
The more i mute the sound the more I love the video!
what is dovesoap ??
+whirt Mr I am not sure what you are referring to. can you be more specific?
Girl you are so fine.
❤
👍🏻
I wish the era of the elegant dinner party returns. It received such a bad rep during the Victorian era and other cultures, like mine, only ever have family gatherings which I love. However, dinner parties act a good medium for networking and introductions to new people. That is where this fine lady's channel comes in. Her food is not for everyday cooking but for dinner parties. All her ideas are indispensable for impressing everyone from new members to the household to the dreaded boss.
Take notes - to roast pepper you dont need OIL
Oo
question: did you just double dipped ????
Marcelus Cordeiro I’m pretty sure it was a triple!!
Hellen hi
Your voice! Marry me!
Don’t put your food on aluminium foil it’s toxic! Place parchment paper over foil...and don’t taste food and put the spoon back in the dish when feeding others, gak!
If you are worried about toxicity, don't put anything under your peppers, but definitely don't put parchment paper under the broiler. it will go on fire.
Hey Helen. When you prepare that sauce, how many time do you taste it with the same spoon? It is so disgusting that you use the same spoon to decorate someone's plate. Before taking food videos, you need to learn something about hygene 😃
She cooks for her family
If you're this sensitive about hygiene Korkut then you had better cook all your own food and never ever go to a restaurant. You would surprised at what ends up in the food even in the top class restaurants. I once saw a chef blowing his nose on a kitchen towel over a pot on the stove and I definitely saw something fly into the food!! Don't even think about eating anywhere that has cooks with facial hair because you are definitely going to get matter falling out of that beard into your food. Lots of cooks go to the lavatory and don't wash their hands. Think where those hands have been and what is coming off them into your food.
Helen's spoon is never going to bother anyone in the same way... just think about it!!
I take it you don’t kiss woman?
you never been in real kitchen are you?
Using your logic, you should get a clean set of knife and fork every time you take a mouthful of something at the dinner table.
"So, we meet again Mr. Bond"