Inside the Brain of a Three Michelin Star Chef | The Elementals Of Fine Food
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- Season food like a three Michelin star chef through understanding this single & most secret food seasoning!
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You will understand how some of the most successful food creations in the world became a worldwide success.
Learn about the single most important food seasoning secret by understanding how the best chefs in the world think and act when they approach the seasoning of a dish.
putting a dish together in this food seasoning masterclass where I reveal to you the secret chefs never mention as it is secret key to turn a dish from good to great from basic to spectacular Once you watched this video you will know everything there is to know about the secret of all food seasoning. the goal is to help you to transform your food seasoning techniques so that you create magical memorable foods at your dinner party or restaurant.
#michelin_star#fine_dining#michelin_star_restaurants#michelin_chef#michelin_stars#three_michelin_star_restaurants
Check out my other video on How to match food with wine through sauce Sauce The Key To Food & Wine | Mastering The Elementals Of Fine Food • The Sauce Secret Miche...
For More of my Videos check out my channel / @waltertruppthechefstable
Tomato sauce one
1 kilo cherry tomatoes
¼ cup of water
100 gm of fat like butter or olive oil
¼ cup of cream
Salt pepper
Chopped herbs of your choice
Tomato sauce two
1 kilo tinned tomatoes
¼ cup of water
100 gm of fat like butter or olive oil
1 cup of cream
Salt pepper
Chopped herbs of your choice
Tomato Sauce three
3 tablespoon of butter or olive oil
2-3 cloves of garlic peeled and chopped
1 large onion peeled and chopped
1 kilo plum tomatoes
1 kilo cherry tomatoes
1 liter of strong chicken stock (in case your stock is weak add 3-4 leaves of soaked gelatine to the sauce at the same time as you add the stock
Salt pepper
Herbs to finish the sauce
Little Butter or olive oil if you like
Method
Cook the sauce as seen in the video however after straining reduce the sauce by half till it reaches a thick creamy consistency
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Another amazing video, I enjoy your delivery and passion with all your videos. As a retired chef.... now a stay at home, dad. Your videos help light a fire once again for cooking.
Thanks Greg
I remember in my thirties I lost my passion for cooking but than came back after a few years and as more I dive into it as more it becomes an obsession
Well being a full time dad is a job in itself and hope you find some time for cooking 😉
Thank you and appreciate your comment and have a great day
Great recipes, like great music, should inspire reinterpretation.
Not only was this wonderful re-imagining of a classic, but it was also a great lesson on how to approach cooking.
I had to chuckle a bit...I never discard tomato seeds or skins, yet there is so much emphasis in learning concassé in culinary school. It does teach some good basic skills, but I have always thought it left half of the flavour behind.
Fish sauce is my secret sauce...adds depth of umami like no other.
Off to market now.
I need some Worcestershire sauce and tomatoes.
Cheers!
Hey Sean
Hood you enjoying the early summer over there 😉
Yes there is so much misinformation regards peeling seeding tomatoes
I know lots of people actually peel all their tomatoes to make tomato sauce
Some even deseed them
I can not stand those type of chefs or cooks who tell you you have to this or that but never explain you why …….
It’s like they are just repeating what they hear somewhere else and never question it ….
Anyway you and I have it all worked out 💪 😉
Have a great day and thanks for watching
Hi Walter I made this tomato sauce for my confit lamb is was fantastic I had a bit of the herb topping over so I froze it for another time everybody was begeistert 👍🥰 I roasted the tomatoes and added tomato paste and at the end put some balsamic vinegar in it was super it went so well with the lamb 🥰
Linda when can I come over for dinner????
So happy to hear it worked well for you and yes it is great for freezing
Hope all is well with you and it’s so rewarding to hear your success story 😉
Have a great day
Howdy Walter. I call adding these small amounts of flavors "Peek a boo" flavors. Just enough that your taste buds sense something but not enough to identify them. One booster I like to use is a very small amount of Cajun seasonings. Most folks are not very familiar with it so it's harder for them to identify giving the dish more original flavor. Great video. I have a request for you. I would love to see you do a video on knives used by top chef's. It's been my experience that there are really great knives that don't break the bank. Victorinox being a good example. Anyways have a great day and a even better tomorrow.
Hey Victor
So nice to hear from you
Yes of course cajun spice would be magic just like curry powder
Hope all is well with you
I take up your challenge but please give me a little time as this topic would require a bit of preparation but it is a fantastic idea
Yes victorinox …….. I mean any seasoned chef ….. butchers …. Fish mongers ….. everyone uses victorinox or f dick ……
They are literally the best knifes in terms of comfort durability price
I use victorinox at my school and at home ( together with Wusthof)
Ok I get onto it and hope your healthis improving. You must struggle with not being able to get some of those salmon
All the best Victor and please look after yourself 😉
❤
Oria nice to meet you here 😊😊😊 hope you feeling better . Lots of love 😉
Hallo Walter, have you tried out the Garum's they make at Noma, Copenhagen? They use koji instead of fish intestine, nice. I bought a few and just finished my second. Pretty interesting stuff, but I have to make many more tryouts. Umami in different directions. This also works for tomatoes (tried mushroom)
Servus Peter
No I have. It but would love to
Being in the other side of the planet makes it a challenge 😉
It sounds interesting and will see if I can read up on it
Hope all is well with you and the weather back home most be stunning ( down here not so 😉)
All the best and thank you for touching base
Walter
@@WalterTruppTheChefsTable Servus, May is really nice...
I bought the book from Noma over Kindel. A lot and deep information. Easy to make yourself. Bought an incubator from Vevor.
It would’ve cool if you do more videos on older chefs. Too much cooking knowledge is getting lost
😳😳😳😳😳 are you trying to make reference to my age 😳😳😳😳
Just joking
What a great idea and yes I think there could be quiet a bit of interest and I will take that challenge on
Thought a few times doing signature dishes from famous chefs of the past
Could make some use of all those cookbooks and give me an excuse to buy more so my beautiful wife would have no more reason to complain about cookbooks being stuffed into each corner of the house
Thanks for watching and have a great day 😊😊😊