Just came across your channel! I have been needing some refreshment to my kitchen skills. You are exactly what I have been missing!! I'm about to watch all your sh*t nonstop!! 💯👌💖💖💖😎🙏💯
Can you please show us how to make a raft in a broth and how this might be used in cooking? It's something I have been wanting to learn and understand.
Well, a raft is essentially a technique that removes impurities from sauces, broth, or more commonly, consomme. Let's say you just made some homemade chicken or beef broth, after you strain everything, you may have some cloudiness from unremoved fat. If you pour in 3-4 egg whites and let it cook in broth, it'll float to the top, and will also collect any cloudiness caused from fat or anything that was missed during the straining process. Basically, the egg white acts as a sponge that absorbs the things that make broth cloudy.
Chef, if I wanted to use an immersion blender as opposed to putting it through a strainer would that work? What is the reason for putting it through a strainer?
He said that step was to remove the vegetables and make it as smooth as possible. I don't think an imm. blender will make smooth enough. But as my grandmother once said to me about lumps "That's how you know it's homemade and didn't come from a jar."
Would you be willing to do a video on how to make Cream Of Mushroom Soup. That's my favorite and I'm sure many others love it too. I love it on pasta. I think it's just making a gravy. 🤔I don't know.
@@ChefBillyParisi What is the recommended ratio of chicken cubes to water? Chicken stock is not easily available in my place. Thank you so much for the replies. You have earned a new subscriber
If ya don't have leeks or they are too expensive. Try going outside and pick some Chives. If you don't have Chicken use Rabbit, taste just like Chicken. And Wallah!
![ไข้ขึ้นเลย! เมื่อแฝดโดนจัดเต็มวัคซีนครบ2เดือน🤒 [cc] แดนแพทตี้ SS2 | EP.54 |](http://i.ytimg.com/vi/z2VHItnyyvY/mqdefault.jpg)
Definitely a classic approach and very well presented.
Thank you! Greetings from Romania, Europe.
This is so good. I can't stop now, life will never be the same.
This was sooo helpful! Looking forward to learning more about the other mother sauces.
You are a fabulous Teacher/Chef
I adore watching you!
Can’t wait to make this. You make everything look so delicious and every recipe I have tried so far has been. Love watching your videos!
You've been putting out good content. Have for a while now. Hope your channel grows as more discover your talents.
This is a wonderful recipe. I can't tell you how many recipes I have rejected because they call for a can of cream of whatever. Now I can make them.
So perfect 🥰
Excellent explanation
Just came across your channel! I have been needing some refreshment to my kitchen skills. You are exactly what I have been missing!! I'm about to watch all your sh*t nonstop!! 💯👌💖💖💖😎🙏💯
I'm a BIG fan... You give me new tricks in every video. Thanks. 🇩🇰😉🏳️🌈
Wowwww best
Can you please show us how to make a raft in a broth and how this might be used in cooking? It's something I have been wanting to learn and understand.
Well, a raft is essentially a technique that removes impurities from sauces, broth, or more commonly, consomme. Let's say you just made some homemade chicken or beef broth, after you strain everything, you may have some cloudiness from unremoved fat. If you pour in 3-4 egg whites and let it cook in broth, it'll float to the top, and will also collect any cloudiness caused from fat or anything that was missed during the straining process. Basically, the egg white acts as a sponge that absorbs the things that make broth cloudy.
I love this recipe lots 🥂
Chef, if I wanted to use an immersion blender as opposed to putting it through a strainer would that work? What is the reason for putting it through a strainer?
He said that step was to remove the vegetables and make it as smooth as possible. I don't think an imm. blender will make smooth enough.
But as my grandmother once said to me about lumps "That's how you know it's homemade and didn't come from a jar."
Would you be willing to do a video on how to make Cream Of Mushroom Soup. That's my favorite and I'm sure many others love it too. I love it on pasta. I think it's just making a gravy. 🤔I don't know.
He already made one! th-cam.com/video/4D6MD17X_yM/w-d-xo.html
I usually use leeks; the flavor is milder, and they don't bring on the tears!
عالی🔥👌👍🌹🌺🌺🌹💥
Can this recipe be stored in the freezer for future use?
What spices should i add if i want it to smell and taste better?
Can i use beef stock instead of chicken
Before creaming - could you pressure can this sauce ? and then on re-heating bring it back together and cream ?
Hi wig do you keep it and how you reheat it
Can I use rice flour instead of all purpose flour to make the roux?
Chef, do you own/work at a restaurant currently?
Is it okay to remove the celery? Can I replace the chicken stock with water? Please reply
You can remove the celery, but the stock is a must or else you have water gravy with minimal flavor.
@@ChefBillyParisi Thank you for the reply. Can I dissolve chicken cubes to water as a substitute for chicken stock?
Yes
@@ChefBillyParisi What is the recommended ratio of chicken cubes to water? Chicken stock is not easily available in my place. Thank you so much for the replies. You have earned a new subscriber
I don’t really mess with those so I’m not too sure. Id do whatever it recommends on the package.
subscribed.............
I know you used chicken stock but doesn't cream of chicken soup have pieces of chicken?
Hello
If ya don't have leeks or they are too expensive. Try going outside and pick some Chives. If you don't have Chicken use Rabbit, taste just like Chicken. And Wallah!