One one the best food videos i have seen. So great and feeling and does my opinion good respect to Massimos orginal. Btw what is the name of the song 🤔 so relaxing and when i try this i want to hear it
Hi, I was afraid it would be too thick. To obtained a creamier sauce, I had to increase the liquide pourcentage. I guess it also depends on the type of parmegiano you are using
@@laralazenby8636 You have to vacuum seal all the ingredients from book, put into 75°C sous vide for 15 minutes, after 15 minutes blend everything from vacuum bag and add water to get the consistency of a sauce. Good luck, I keep my fingers crossed for the sauce! :)
I tried Bottura's version at Casa Maria Luigia just over a week ago. One of the best things that I have ever eaten in my lifetime.
Now that's some seriously sensational cooking... 👏 loved it👌
One one the best food videos i have seen. So great and feeling and does my opinion good respect to Massimos orginal. Btw what is the name of the song 🤔 so relaxing and when i try this i want to hear it
Mastery. Looks delicious.
Hi, how long do you simmer the stock?
Did you use different ages of parmaggio in every part 🤔 cos the dish is 5 ages of parmaggio. If so what are the best age parmaggio for every step
I not quite sure, but I think that, judging by the original dish, the foam have to be more "creamy" and less "airy". Thanks for sharing!!!
Great job
This is so inspiring.
Thanks a lot!
The dog is an especially nice touch to your kitchen counter.
Hello, in original sauce recipe there is 100g parmegiano and 20g of stock. Why have you changed that? Was that your idea? Just asking : ))))))
Hi, I was afraid it would be too thick. To obtained a creamier sauce, I had to increase the liquide pourcentage. I guess it also depends on the type of parmegiano you are using
I can tell you how to make that sauce, but first you have to tell me if you have got a sous vide : )
@@kubakietyka466 I've got a sous vide! And I'd love to make that sauce.
@@laralazenby8636 You have to vacuum seal all the ingredients from book, put into 75°C sous vide for 15 minutes, after 15 minutes blend everything from vacuum bag and add water to get the consistency of a sauce. Good luck, I keep my fingers crossed for the sauce! :)
What book 🔥 need to know
🤗😘😘😘😘🇧🇷 perfeito. Amei.
obrigado !
It looks so delicious ! Very beautiful video 👍🏻 and I love your mini chef 🐺❤️
cool but why chicken stock and not capon?
Hi, you can use both. I usee chicken stock because it's more available here in France
Respects! Have u worked with Massimo?
Thanks! Not at all, but I loved to eat one day in his restaurant
@@quentinchichery so that's not at tall he way he does it hahahahahha
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No, this recipe its not good at all...