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Thomas Keller Tutorial
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- เผยแพร่เมื่อ 25 ก.ค. 2012
- The acclaimed chef takes time out of his whirlwind tour of HK to show Asia Tatler Dining readers how to make gnocchi at home
For more information: please visit: hk.dining.asiat...
I thought this was going to be a tutorial on being Thomas Keller. What a cop out.
For Thomas Keller, gnocchi are "fast food". Love him.
By the way for those of you that can't tell or know, restaurants like Mr. Keller's here, place their potatoes before roasting them, on a bed of salt, kosher and place them into a 350-400 degree oven. They are not boiled or roasted in aluminum foil or any other method you can think of. FYI! You can see where he pulled that potato from the salted tray. Check out 1:56 sec
I was reading the french laundry cookbook which has the potato gnocchi recipe. I came to youtube to find out how it looks to visually make it, and here is Thomas Keller himself making the recipe. Thank you!
For people who are wondering when to add butter to make the sauce:
After the main flavouring liquid comes to a boil (Stock/Water) lower the heat to low and swirl in small pieces of butter. Continue to swirl the pan over a low heat and your sauce will be emulsified. From here on out, be careful not to boil your sauce as it will break, keep on medium-low heat to reduce to the right consistency.
I'm a simple man. I see a Thomas Keller video, I click.
Love watching a master do simple dishes
It's such a treat to watch a premiere chef in their kitchen working a dish.
Didn't show Chef Keller adding the butter??
Loved the way he displayed the ingredients with a white background so you knew exactly what he was talking about and how much to add. #PerfectionFromAProfessional.
How is it a butter sauce with no butter? Apparently they forgot to tape that part. You gotta love getting free lessons from one of the top chefs in the world.
marvelous! thank you!
Nobody has a hard on for food like Thomas Keller
Excellent! Nice light touch by the master as well.
Uh, no.... by BUTTER sauce, he meant a sauce with butter in it... Otherwise, he would have simply said "An emulsified sauce of oil and chicken stock"..... there was a lot of editing in this clip, and a lot of information left out.
This is very similar to how we made them at Spiaggia except we added A LOT of parmigiano reggiano.
Fantastic simple dish, though some addition of herbs ie thyme (which go insanely well with mushrooms) and some Italian parsley at the very end to add some brightness, but that’s just my two cents.
well - your link does not work at all!
Everyone is different in their own unique way......I'm not sure I would bring that much color or "toastiness" to the gnocchi. But who am I to say?
why no shot of the finished plate :(
definately the most intricate fastfood ive ever seen
Keller sure loves saying "emulsified".
If anything, that's the one big thing I've learned about sauces from watching chefs on youtube.
That, and daring to use vinegar in almost anything.
The music is too loud for background music and it's very distracting
Erm, why didn't they show how much butter he added to make the finished pan sauce?
when you decent cook you figure out, it is easy. Probably inch of butter from the stick. But butter I add last, just on end it melt it self. Make much better flavor. Send fried butter is very unhealthy, but only melted is heathy. Big difrences.
thanks so much for this .. Im going to try this this weekend. Last time i tried they came out gummy. My son Loves gnocchi and this looks great !
I still can't believe they didn't show him adding the butter??
lol rewatching it every few years in hopes that he shows the butter?
I replayed that part like four times thinking I just wasn't paying attention. That's the only part that takes any technique.
It looks healthier without showing the big knob of butter :)
I would say it's a Bourgeat Classe Pro or Elite Pro pan.
or also can use garlic, shallots, white wine, and little heavy cream and butter with parm cheese 😁😁
please tell your method thank you
He said it was a butter sauce, but I didn't see him add butter to the pan 🤷🏻♀️
That’s how a Serial Keller moves
4:55 Hahaha the chef turns around
What brand of saute pan is that?
commis Chef at 4:44 is like damn can't pass there, u turn for me cause this damn guy always got the crew filming.
WHEN U ADD THE BUTTER TO THE SAUCE?
Yeah. Looks really simple to do at home. "Fast food"
don't over work them. work quickly, and handle them gently. don't man handle it. that way you don't develop gluten. imagine kneading pasta dough. the less you work it the less strength it has. in this case you want to avoid that
Nobody calls potato skins "jackets".
best keller
I missed the butter part
the master
Gnnochi with egg? 🤔 we dont do that here 😂 but I guess I need to try
plz make a dish with ingrents thanks
me too
"Take the meat out of the potatoes"
Vegans be like " imma head out " 😂👍
what? He clearly states that its baked on salt at 1:10
To draw moisture out of the potato where the salt is in contact (the bottom). I've never heard that as a suggestion before on baking potatoes.
DINING
There you go, that's $40.
$1500 dish right there.
+Mark Talattad no just no.........
Mark Talattad a tasting menu probably wouldn’t even cost 1500.... just chill and enjoy the video b
@@rickyalfaro4417 $300 - $400, and up.
lol
50 €
All that for $25.
wow that's very little flour
Yeah... it’s not called Flour Gnocchi
No hat, no gloves… revolving food handling practice, he should know better
Try gnocchi at French Laundry ....Heaven on Earth....make at home....mmmmmmnnnyyyyaaahhh not so good
Why the VERY unnecessary background music? It’s distracting and quite annoying. Couldn’t finish watching as much as I would’ve liked to. 😟
NOT FOOD SAFE. He should be wearing a hat and gloves. I wouldn't want hair in my food!
GREASY HAIR TOO!
I think Keller knows what he's doing.
so, you only eat 'food' made by factory workers in hazmat suit in radio-actively clean hospital-like environment? Bleak, very bleak.
yeh u guys are grease balls
He's Thomas Keller... His hair would only make the the food that much better.
Wow, I am not sure I could eat that big a portion.