Short rib is excellent meat. We have a saying in England, 'The sweetest meat is closest the bone.' , and what an excellent way to serve it up! These kroketten are fabulous Wess. Good for freezing and for air frying too I would guess. Quality! 👍😋
This looks so awesome and we love these at our home (my wife is from Latvia). Hope you can drop by again soon and check out more of what we do. Cheers and all the best
Thank you! I had my first taste of dutch croquettes and bitterballen from snack bars in the Netherlands. It's pretty good stuff especially when dipped in mustard. Thanks for the recipe.
Niks daar Frans croquette is Nederlands! :) Was great finding this recipe. I loved it when I was in Holland just eating it with mustard in a bun. Thank you for the recipe. Cheers everyone
Thank you for this great video. I love kroketten and had never seen how they were made before. Can't wait to give it a go, thanks for the recipe. Groetjes Lousanne
Absolutely beautiful approach to food, thank you for this. Watching you make thatv roux, I started wondering whatvwoukd work with a cajun mahogany roux. But that is for a later day after I wirk through your recipes and approach. God bless
I'm not the greatest swimmer in the world, but I am sure I can make it there if I can get my hands on a little sailing boat, I was a fairly keen sailor in my youth. :)
Only a hobby. but i opened a restaurant in France when i was 50 (2009), and closed 2 years after. Professional cooking is not my thing. i didn't cook for 4 years after. Thanks for your support!
some proper care put in these, not your average deep-frozen ones i love a lot of condiments, but if you were to ask me what is my favorite, the answer would be mustard, i have a weak spot for those very strong flat dijon ones, the the point of turnign greyish the kind that you start feeling up the nose abit, as if it were menthol in effect, but not in taste, love that with some old cheese, bitterballen or krokketten. especially with old gouda cheese, i like mayo on young cheese, but i think it's a sin to put mayo on it instead of mustard, ruins the cheese for me, age makes the cheese stronger but also sweeter, the mayo oversaturates it, espiecally the dutch ones with sugar in it, you want some of that vinegary/punchy goodness too, rater than the creamyness being the be-all-end-all. but that's how i see it
Short rib is excellent meat. We have a saying in England, 'The sweetest meat is closest the bone.' , and what an excellent way to serve it up! These kroketten are fabulous Wess. Good for freezing and for air frying too I would guess. Quality! 👍😋
That's a saying i absolutely agree with. The dutch always buy them frozen in the supermarkets. thanks for your support Pete!
This looks so awesome and we love these at our home (my wife is from Latvia). Hope you can drop by again soon and check out more of what we do. Cheers and all the best
I will! thank you so much.
Thank you! I had my first taste of dutch croquettes and bitterballen from snack bars in the Netherlands. It's pretty good stuff especially when dipped in mustard. Thanks for the recipe.
They are still one of my favourite snacks, thanks for dropping by Rico!
Niks daar Frans croquette is Nederlands! :) Was great finding this recipe. I loved it when I was in Holland just eating it with mustard in a bun. Thank you for the recipe. Cheers everyone
Thank you very much my friend
Thank you for this great video. I love kroketten and had never seen how they were made before. Can't wait to give it a go, thanks for the recipe. Groetjes Lousanne
This is the old style recipe, you can use shortcuts if you like, Groetjes uit Frankrijk!
Lekker, goed uitgelegd
Absolutely beautiful approach to food, thank you for this.
Watching you make thatv roux, I started wondering whatvwoukd work with a cajun mahogany roux. But that is for a later day after I wirk through your recipes and approach.
God bless
Thanks for the kind comment Timothy, Cajun mahogany could be a great flavor but i would still use beef or veal.
Looks tasty. I've never had anything like it in my life though. I'll need to look out for them if I ever get to that part of the world.
That part of the world is not so far away if you are a good swimmer.
Thanks for dropping by Colin!
I'm not the greatest swimmer in the world, but I am sure I can make it there if I can get my hands on a little sailing boat, I was a fairly keen sailor in my youth. :)
Cool recipe. Never heard of it. I need to go to the Netherlands :)
The consume 300 millions per year in Holland. thanks for your support Lars!
Wow, thats alot lol
Great!
Thanks!
wow nice and yummy
Thank you very much!
Wow yummy yummy please I need some
Haha! thank you so much!
Looks so good!! :)
Thank you so much!
I have watched a dozen croqettes recipes. This is the very first one that actually has flavor cooked in. Most are so bland! i'll be making thi one.
Wow
Thanks and have a great week!
Woow it's nice and yumm
Thank you so much!
So many amazing flavors in that pot! Just curious, where/how did you learn to cook like this? Any professional experience?
Only a hobby. but i opened a restaurant in France when i was 50 (2009), and closed 2 years after. Professional cooking is not my thing. i didn't cook for 4 years after. Thanks for your support!
Yes!!!
Thanks and have a great day!
some proper care put in these,
not your average deep-frozen ones
i love a lot of condiments, but if you were to ask me what is my favorite, the answer would be mustard, i have a weak spot for those very strong flat dijon ones, the the point of turnign greyish
the kind that you start feeling up the nose abit, as if it were menthol in effect, but not in taste, love that with some old cheese, bitterballen or krokketten.
especially with old gouda cheese, i like mayo on young cheese, but i think it's a sin to put mayo on it instead of mustard, ruins the cheese for me, age makes the cheese stronger but also sweeter, the mayo oversaturates it, espiecally the dutch ones with sugar in it, you want some of that vinegary/punchy goodness too, rater than the creamyness being the be-all-end-all.
but that's how i see it