...I got used to using the discarded onion skins for color during the long simmer ...but theirs always another way to do everything ... I think I like your way better tho...
I'm not asking this as a trolling question: Looking at this at a logical level (and as someone who had to deal with hunger at one point in my life), how does one justify a waste of a lot of food just for flavor? I truly do understand there is cultural heritage to be held onto and to take pride in... but sometimes we must look at certain traditions and ask ourselves whether we may be doing more harm than good? We've done it before with other traditions, and we have not lost our culture at all. Maybe this is another one to be pondered? Or at least see if we can find a way to make it less wasteful?
It's not really wasteful though (unless you count the egg whites). All the stuff he used to make the "raft" was the veggies that were in the stock and a little more fresh herbs (at least that's what I gathered). Majority of the time, those veggies would just go in the trash after the stock was finished. He found 2 more uses for them
@@MischaDitamparOma I do see where you're coming from but the logical difference is food is for survival but paint is not. There's certainly expression and culture in food, and wonderful human connection. But there's also preservation of life and body. I can see vegetable scraps perhaps the same way one might make a stock as a previous poster responded to me, but I don't understand the whole of these veggies being used, essentially losing all nutrients in the long heated time.
@@Jaydoggy531 for the most part, consomme extracts a great amount of the nutrients and flavor from the ingredients that go into it. The raft is discarded, yes, but by the time you do there's very little value left to it nutritionally or in terms of flavor...it has basically become a husk at that point. And while it seems a lot of stuff to use, the items are fairly inexpensive and not really disproportionate to what you would make a soup or stock with anyway. So, while it seems like a big waste in the name of art and flavor, it's really not when you look at it a little closer.
@@Jaydoggy531 my previous points aside, Dillo has a point with his statement...Culinary Arts are an art like any other. While food is for survival at its base, there's nothing that says we can't elevate them beyond mere survival tools if we have the ability to, both the skill and the financial ability. Can you get by with just broth or stock? Absolutely. Can you make it better tasting, more visually appealing, and overall better by adding some more ingredients and effort to it? Absolutely.
unacceptable...where I'm from, my mother would disown me if I was using process chicken stock to make a chicken stock? why cant you make it from scratch like slow poaching mature hens (6+months) raise not for its meat but for the stock specifically. Aged chicken is like age wine or spirits, it speaks for itself. I counted 8 vegetable, way too many, that makes a vegetable cocktail no longer chicken . Less is more. That egg white surely clarifies the broth but it also absorb flavor at the same time, like skim broth that is less flavorful. Do yourself a favor and go to your asian supermarket to find those aged stock chicken, you wont reget it. Stock is more complex using heart, gizzard and liver if it comes with it.
The technique is amazing. That’s why I like to watch these real masters cook. To learn and improve my own techniques and creativity.
But I do not think this man can do anything simple. He is such a master at what he does it's always above and over the top but in a very good way👏👏👏
This is absolutely amazing
...I got used to using the discarded onion skins for color during the long simmer ...but theirs always another way to do everything ... I think I like your way better tho...
its almost as if parts of French cuisine is the base for a lot of recipes worldwide
OMG, that's so good!
Question: Is it possible to clarify large volume (say 10L) using the egg white clarification method?
Yes possible, but you will need large quantities of egg whites and would preferably take a lot of time but would get the work done.
Beautiful
I'm not asking this as a trolling question: Looking at this at a logical level (and as someone who had to deal with hunger at one point in my life), how does one justify a waste of a lot of food just for flavor? I truly do understand there is cultural heritage to be held onto and to take pride in... but sometimes we must look at certain traditions and ask ourselves whether we may be doing more harm than good? We've done it before with other traditions, and we have not lost our culture at all. Maybe this is another one to be pondered? Or at least see if we can find a way to make it less wasteful?
It's not really wasteful though (unless you count the egg whites). All the stuff he used to make the "raft" was the veggies that were in the stock and a little more fresh herbs (at least that's what I gathered). Majority of the time, those veggies would just go in the trash after the stock was finished. He found 2 more uses for them
Culinary art is a privilege like all arts. U don't tell other artists to use less paint just for aesthetics, do u?
@@MischaDitamparOma I do see where you're coming from but the logical difference is food is for survival but paint is not.
There's certainly expression and culture in food, and wonderful human connection. But there's also preservation of life and body.
I can see vegetable scraps perhaps the same way one might make a stock as a previous poster responded to me, but I don't understand the whole of these veggies being used, essentially losing all nutrients in the long heated time.
@@Jaydoggy531 for the most part, consomme extracts a great amount of the nutrients and flavor from the ingredients that go into it. The raft is discarded, yes, but by the time you do there's very little value left to it nutritionally or in terms of flavor...it has basically become a husk at that point. And while it seems a lot of stuff to use, the items are fairly inexpensive and not really disproportionate to what you would make a soup or stock with anyway. So, while it seems like a big waste in the name of art and flavor, it's really not when you look at it a little closer.
@@Jaydoggy531 my previous points aside, Dillo has a point with his statement...Culinary Arts are an art like any other. While food is for survival at its base, there's nothing that says we can't elevate them beyond mere survival tools if we have the ability to, both the skill and the financial ability. Can you get by with just broth or stock? Absolutely. Can you make it better tasting, more visually appealing, and overall better by adding some more ingredients and effort to it? Absolutely.
How to make paella
But what about Doritos Consomme?
I prefer fritos consomme myself.
If you build it, they will come.
Nacho or Cool Ranch?
Popeyes consommé
Lame
Seems overly simplified
CHEF DANIEL IS A MASTER..........BUT HE DID NOT SUCCEED THIS RECIPE......WAS NOT CLEAR!!!!!!!!!!!!!!
unacceptable...where I'm from, my mother would disown me if I was using process chicken stock to make a chicken stock? why cant you make it from scratch like slow poaching mature hens (6+months) raise not for its meat but for the stock specifically. Aged chicken is like age wine or spirits, it speaks for itself. I counted 8 vegetable, way too many, that makes a vegetable cocktail no longer chicken . Less is more. That egg white surely clarifies the broth but it also absorb flavor at the same time, like skim broth that is less flavorful. Do yourself a favor and go to your asian supermarket to find those aged stock chicken, you wont reget it. Stock is more complex using heart, gizzard and liver if it comes with it.
This is his version stop,trolling