From marinating in cognac, to a light touch on the red wine and fond - it is reminiscent of a more simple and romantic times reflecting in the nuanced recipe.. Great channel!
Great work in describing the whole process in a fast pace keeping me involved. Great editing job, food prep, substitutions of some elements, & narration/explanation. ❤
Finally someone stating the truth. I always laugh when chefs on YT go like "use the wine you drink". Me be like... NAH. No way I'm using an expensive wine. There's no need for that at all. Unless you buy a wine so cheap you just taste alcohol, any regular cheap wine is acceptable. This channel deserves far more views.
If you can't tell the difference between wine flavors, that may be appropriate. You should still use a good wine, even if it's cheap. Expensive isn't necessarily better, nor is cheap necessarily bad.
A great video, thank you very much 👍 A little tip about the induction hob: I wouldn't keep moving the pan back and forth, just stir it with a spoon without moving it. The hob has a sensor that checks whether the pan is still on it. If the pan moves too much, the hob switches off briefly.
I like it, it's simpler then some of the other recipes I've seen and tried, but I do think to make it more enjoyable to eat I'd make everything smaller, munching into a big pearl onion or mushroom doesn't sound very appealing. I generally slice mushrooms thin, so they blend into the dish while still giving their flavor, and if you want a textural component you can crisp them with the lardon and onions at the end.
Because once we add the flour to make the roux, the roux will prevent fat from floating to the top, making skimming difficult or impossible. Since the lardons will render out sufficient (and flavourful) fat for the aromatic vegetables and the roux, removing the excess fat beforehand helps keep the dish lighter, in my opinion.
Please Post The Ingredients in the description box. I am an Indian Catholic Christian Expert Home Cook who loves to cook a variety of Meat Stews. Thanks in Advance. Eustace D'Sa, Mumbai, India
adding stock as an ingredient is something I never liked, because I don't like store bought stock, if Im gonna add it, has to be homemade and I don't usually have that on hand. adding water is fine, after 3+ hours of braising, the meaty flavor and gelatine is going to enter the liquid.
I very much appreciate the way he's explaining the science behind the steps in the recipe and easy replacements for some ingredients.
From marinating in cognac, to a light touch on the red wine and fond - it is reminiscent of a more simple and romantic times reflecting in the nuanced recipe.. Great channel!
Great work in describing the whole process in a fast pace keeping me involved. Great editing job, food prep, substitutions of some elements, & narration/explanation. ❤
Finally someone stating the truth. I always laugh when chefs on YT go like "use the wine you drink". Me be like... NAH. No way I'm using an expensive wine. There's no need for that at all. Unless you buy a wine so cheap you just taste alcohol, any regular cheap wine is acceptable.
This channel deserves far more views.
If you can't tell the difference between wine flavors, that may be appropriate. You should still use a good wine, even if it's cheap. Expensive isn't necessarily better, nor is cheap necessarily bad.
Time to first Maillard reaction mention: 1.32. Chef really held off this time, massive effort.
I laughed out loud reading this!
Totally mouth watering. Can't wait to try it.
A great video, thank you very much 👍
A little tip about the induction hob: I wouldn't keep moving the pan back and forth, just stir it with a spoon without moving it. The hob has a sensor that checks whether the pan is still on it. If the pan moves too much, the hob switches off briefly.
Instant sub. Great technique, excellent explanations, and a finished dish to die for.
Keep up the great work guys. Love watching all your videos
Looks delicious, I'm sure bone in beef shin would be a great alternative. 🙂😋❤
Watch that nice white shirt whilst cooking! Great video ❤
Looks great mate. One dish Ive yet to make is actually this, will have to try it!
this looks incredible
Made this for new years eve. It's kinda of a tradition, as it is our favorite dish.
Would love to know your recipe!
Beautiful!
Great channel!👍
I like it, it's simpler then some of the other recipes I've seen and tried, but I do think to make it more enjoyable to eat I'd make everything smaller, munching into a big pearl onion or mushroom doesn't sound very appealing.
I generally slice mushrooms thin, so they blend into the dish while still giving their flavor, and if you want a textural component you can crisp them with the lardon and onions at the end.
Belle recette !
Yum!
Holy mother forking shirt balls !! WOW :)
Perfekt
Another fascinating lesson. Sadly, pearl onions are impossible to find here. Can I use Shallots?
好吸引😊！牛什么部位的肉？
He said beef cheeks.
😊
Am I the only way who is sure that behind one of those doors Evan has a closet with 10 identical French cuffed shirts??
😂
Why wouldn't he?
I'm a painter. I have a closet full of painter pants
Why skim off the fat after browning to then add lardons?
Because once we add the flour to make the roux, the roux will prevent fat from floating to the top, making skimming difficult or impossible. Since the lardons will render out sufficient (and flavourful) fat for the aromatic vegetables and the roux, removing the excess fat beforehand helps keep the dish lighter, in my opinion.
Hello great recipe could you please send detailed weight regarding ingrediends
👍
Please Post The Ingredients in the description box.
I am an Indian Catholic Christian Expert Home Cook who loves to cook a variety of Meat Stews.
Thanks in Advance.
Eustace D'Sa, Mumbai, India
Thank you for explaining, but using a voice over is much better than YELLING over the sound of cooking 😅 0:39
adding stock as an ingredient is something I never liked, because I don't like store bought stock, if Im gonna add it, has to be homemade and I don't usually have that on hand. adding water is fine, after 3+ hours of braising, the meaty flavor and gelatine is going to enter the liquid.
I've been a chef for 26 years, this comment is snobby
@@CarCoSaNoLa that's just what im doing when im cooking for myself, no disrespect to those who like using the store bought stock.
@gettem6341 i love making stocks and sauces at home but in a pinch.i will fortify my homemade stocks with kitchen basics to stretch it out.
Why doesn’t he simply indicate the recipe in the description?
:D
why are you yelling!
I appreciate the way he enunciates and projects his voice so that we can all hear and understand him.