One of the best cooking classes on the internet!!! Very objectif, clear and well explained without missing the charm of a french cook!!! Congratulations!!! By the way, all recipes work!!!
Funnily enough the royale ("Eierstich") has always been very common in Germany and you will find it in most clear soups in restaurants or at home over here. You can even buy it ready made and canned in supermarkets - not that I would recommend that stuff. A little tip: the lower the temperature while making the royale, the smoother it's surface will be. If the temperature is too high, you will get little bubbles in it, making the royale look like Emmental Cheese, which is undesired. Thank you for your videos.
Eierstich is similar but not exact the same. Nut meg and - as in my case today - coconut milk are not typical ingrediences of Eierstich. It has less Eigengeschmack ( less intrinsic flawor). The royal is decent in flavor but still with character and - most of all - a perfect texture, if made right. Greetings from Germany to Germany.😉😄
@@christianvulpescu1398 Nutmeg is essentiell in Eierstich. You hardly find any milk-egg dishes without in most parts of Germany. Eierstich ohne Muskat schmeckt wie eingeschlafene Hundefüße. Ich kenne keinen, der das ohne macht.
@@larswesterhausen7262 You might be right that most people use nutmeg, but that's no reason to make fun of a person's taste preferences. Taste is totally subjective. To me it seems as ridiculous as making fun of someone for their favourite colour.
@@hendrixtimestwo I didn't make fun of a single person's personal taste. My comment regarding nutmeg was a general one. To say nutmeg wasn't a typical ingredient of "Eierstich" is plainly wrong. However that has got nothing to do with personal taste.
I am impressed. Bravo👍👍👍when I studied under a Chinese chef ages ago in Seoul Korea she said making a clarified consume was one of the hardest things to do. 😺🐠🎖🎖🎖
@@BPantherPink WTF? Is it really that hard for people? I never studied cooking and only learned by doing/youtube. My first try on a consume was as good as in this video. Only tricky one was the vegetable one, because no minced meat for clearing, but worked well in the end. I clear (make a consume) out of all my clear soups, because its easy and the taste/look is nicer.
Just a point of detail, from a fellow Chef. Your conversion is a bit off with Celsius to Fahrenheit when baking the custard. 120C actually equals about 248F and 140C equals about 284F. I know lots watch your vids so I wanted to make sure the correction is there so they can succeed with this recipe. :-) As a note of praise, I loved this recipe and it worked amazingly for me! Gorgeously clear broth and the custard garnishes were so tasty! As a side note, I made three colors for my Royals using carrot , tomato and spinach puree' added, just to give the dish some "pop". J'ai vraiment apprécié votre vidéo. Merci d'avoir fait des videos! -----Chef Randy
I am too much of a savage to want a broth like this, but I love watching videos like this for expansion of my techniques, and to learn more of the science of cooking. Thank you for the video!
Thank you so much for your videos! Recently i am fighting with cancer, and i am doing it in my own way with no chemo, no operations and so on... Just doing what i love the most, and it is cooking. And guess what? i am winning! My tumors get smaller, i feel better every day. I found your chanel and it is so inspiring! I made your Coq au Vin recipe for the New Years Eve, and it was so delicious!!! Thank you so much and continue with your great job! For me it was life changing and healing as well! Every time i recreate your recipe it is like a little miracle! Cheers and love from Ecuador ! :)
I am so impressed that you were willing to do this video, on your first attempt to do this, and COMPLETELY stoked to see it come out right for you! It means I stand a chance of getting it right, should I ever try it... :) Thank you!
Hello Stéphane, Above all, I want to say that I subscribed to your channel because I like it. I find it very interesting to go back to basic recipes as they have been codified by Escoffier, to learn the real names and techniques and master them before launching yourself into the production of your own recipes. This video is like the others, very successful, very well filmed, clear, fun and the end result is magnificent. However, we live in a time when it is no longer possible economically (and perhaps ecologically) to use 800 gr of vegetables, 300 gr of meat in addition to the eggs to clarify a broth when these could perfectly have been a meal. Escoffier lived in another world, that of the aristocracy, the upper bourgeoisie, palaces and starred restaurants. The prospect of throwing away the ingredients of the clarification at the end of it risks making many people give up and that's a shame, since this recipe is delicious and if you remove the meat and vegetables, it is very low cost. In reality, for the clarification of the broth, only the eggs are important, You can realize it by integrating into the cold and defatted broth two egg whites beaten with 2 tablespoons of cold water and the juice of a quarter of lemon and to which you add the crushed (and previously washed) eggshells. Then, you proceed as you did, you heat the broth over low heat and you let simmer for ten minutes, before filtering. These quantities are given for about a liter of broth. The egg yolks are not lost since you need them to make the Royale. Thank you for not taking this remark for anything other than what it is, a testimony of sympathy and the great interest that I take in your channel. Excuse my English, if it is bad but it is that of Google
Thank you for not only sharing your skills but for taking the time to speak English so I could understand your instruction. I'm a culinary student myself from America and going to Italy next year with my scholarship program however, I hope to someday make my way to France to continue my studies abroad and trace my family roots while I'm there. Maybe I will get to meet you someday because I really appreciate the time you have taken to host these videos and your appreciation for Escoffier whom I have found to be an amazing pioneer in the culinary world. Thank you very much for all that you are doing to help other aspiring chefs like myself and many others.
And so I tried, and it worked! Hopefully it takes well to freezing after clarifying, since I didn't really have any use for two litres of consomme straight away. Thanks!
Great video, and good job for trying something new. This technique works because the proteins in the eggs act as a glue for the particles that bubble up from the bottom. As they keep sticking, they fall out of the circulation thus clarifying the broth. Its actually very easy preparation, but separating the consomme from the raft is the most difficult part. Eggs are used to clarify many other liquids, not just stock. I have watched the Michele Roux Jr. video you mentioned more than once. Thank you for referencing him, he is such a joy to watch. I wish he had more videos of French classic dishes.
I've attended culinary school and cooked at a 3 Michelin star restaurant. I LOVE your video series. Having worked and lived in Basque country, I'm obsessed with southern French food. The mastery of Escoffier is everywhere. ¡¡¡Merci Beaucoup!!! Use a turkey baster
I made beef stock then consomme this weekend. Then made french bread boule. Created my take on frebch onion soiup. Carmelized onion. Mixed with gruyere in bowl. Spread on bread and pan toasted sandwich in butter on stove. Served with consomme.
I’m teaching a teenager how to cook. I going through the Escoffier cook book with him. Chapter 8 covers royales. I figured you would be the one that had a video on consommé and royales. Thank you for the video!
@@FrenchCookingAcademy Count me as one of those new 20k subs. Stumbled on this channel a couple of weeks ago and have been binging on them ever since. Last weekend I tried my first recipe, the chicken chasseur, and was super impressed how well it turned out. Will definitely be doing lots more. I can't believe you only have 124k subscribers. I think this might be one of the most underrated channels on TH-cam. So professionally done, and you have a wonderful personality that really comes across in the shows. Bravo Monsieur.
Thank you! You brought me back thirty years back to my internship, by the way in my country it is customary to serve soup consumma on Friday, tradition
I loved this thanks so much!!! Very clear to understand and follow. For a summer appetizer, you can make it up as you did put it in the soup bowl or whatever with the garnish then put it back in the fridge for several hours or overnight, the consomme congeals completely, making a beautiful cold gelatin soup that is very refreshing on very hot days. I serve it with maybe melba toast or crackers. My grandmother had a restaurant and it was very popular.
14:51 🤣 Had to pause and laugh. Damn that was loud, I’m watching this on my TV, what are my neighbors thinking?! Wait... what are your neighbors thinking I’m sure they heard that too. 🤣🤣🤣
Extraordinary job, well done, I'm not a chef but loves cooking. and of course there is a video from Michel Roux Jr. doing the same technique when he worked at the Palais d'Elysee for the president at that moment. Congratulations. Waiting for the next video
Love all your videos, but this is my favorite so far. Great fun. Stressful for you, but interesting to see you make something so new and have it turn out so well. Nice job!
Well thanks for that at least it makes me feel really good to hear like to watch the recipe so all that tension did not go to waste. But really escoffier cooking is always involved it is never straightforward. Always new always innovative 👨🍳👨🍳that is why I like it 🙂
Thank you so much for sharing! I have seen clear soups before and i was amazed, how someone could make a savoury but shining and clear liquid like that? Also, that custard, lets say a savoury creme caramel, surprised me!. It is incredible how French gastronomy amazes me everytime and won't stop i'm sure.
Takes a brave Chef to do a consommé for the first time and film it! But excellence technique and skill, it turned out prefect, thanks for the all the great vids
Dude, I love French cooking and I'm Vietnamese, so I know about how close the cuisines are with a mix of what Asian ingredients there are. Kind of like Pot au Feu, and Pho. What's interesting is that float is kinda like bun rieu, and that made me be like, ooof
Oh my gosh! You knock me out! Love your style, sense of adventure and humor. I am learning so much from your series including the fact I will never try this, but I am proud you did!
I just stumbled on this video and want to say "thank you". It has made me want to start cooking again. I look forward to any new videos and want to take a peek at your previous ones.
I am not sure if someone mention this before, but the same method of using egg white and ground meat had been used in Chinese Cooking for well over a thousand year to made clear broth , but the meat used in Chinese Cooking usually Chicken and the broth involved is usually a mixed ingredient broth
I have read about a Chinese technique for clarifying stock or broth; take some chicken breast meat, and pound it to a puree, and then simmer that in the liquid, where it will float to the top, absorbing the sediment and other impurities as it does so.
If you have time enough, you can use the Heston Blumenthal approach to clarification: freeze the broth, then smash it into small pieces, put it on a colander with a cheese cloth and let it defrost in the fridge for 24 hours. 0 flavor loss. On the other hand, it's true the raft adds flavor to the broth, so it has this advantage (besides taking literally two days less (considering freezing time)).
Alexandre Martins could be a good effort saver. I can’t say “time saver” because it takes over 24 hours, but much less diligence with this method. It’s worth a shot!
French Cooking Academy of course it’s time consuming but it does give you lots of ideas and tricks to give more depth to a soup or broth. I believe that if someone can make a good soup they are a good cook.
I have made a consume out of chicken stock with tons of chamignons instead of choped mead. Man! It was that puristic and so fine. By the way: Because I run out of cream, I made the hoyal- or how ever it is spelled - with coconut milk. No difference! Tastes still perfekt! Big thumbs up for this special recepie .👍👍👍😘
Used to make cosomme in large amounts for banquets in much larger pots with spigots on the bottom of the pot thru a chinos and cheese cloth . We would also baste the raft perodically. Your choice of Escoffoier garnish. I enjoy your show.
Thank you so much. This is the dish I was offered 36 years by the wife of my husband’s professor in Delft. It was so delicious that it imprinted in my memory until now. Actually I was trying to find the recipes ever since then. The tenderness of the egg custard with the fragrant consommé is a perfect and delicate combination. Thank you again for sharing this. May I know the name of the egg custard in French pls?
I have a set of small "canape" cutters, for creating pastry garnishes, which would work very well to cut small shapes from the royale - little stars, scalloped rounds, teardrop shapes, leaves, all sorts of things to create interesting visual effects.
I think I'm gonna be binge watching your videos 😁😁. It's very helpful for me since I'm not into cooking and I literally don't have any idea what these dishes look like (since I recently enrolled myself in cooking class while reading the modules).
When were you last in France. I followed thiis recipe explicity and with French cut of beef called ‘boeuf de feu, it took 6 hours before it got tender. This is because the French beef used is usually cow meat that has not been hung to give flavor,
I can only say what Antonio B already said, fantastic classes, I could improve both my Cassolette and my Coq au vin and I actually made consomme royal according to Michel Roix video, it was not easy but it worked, your recipe is a lot more detailed ...
I heard that the consomme was used to illustrate the king's incredible wealth and power by wasting the time of some of the finest cooks in the world to dedicating hours on end to creating a crystal clear version of a beef broth that tasted no better than its more humble, more cloudy cousin. In other words it was just an ego stroking dinner time statement... often served with gold leaf I believe. Thank you for sharing though. Fascinating!
You are a hero for recreating Ecoffier's most challenging recipes.
One of the best cooking classes on the internet!!! Very objectif, clear and well explained without missing the charm of a french cook!!! Congratulations!!! By the way, all recipes work!!!
Thanks for the feedback 🙂😀👨🏻🍳
Funnily enough the royale ("Eierstich") has always been very common in Germany and you will find it in most clear soups in restaurants or at home over here. You can even buy it ready made and canned in supermarkets - not that I would recommend that stuff.
A little tip: the lower the temperature while making the royale, the smoother it's surface will be. If the temperature is too high, you will get little bubbles in it, making the royale look like Emmental Cheese, which is undesired.
Thank you for your videos.
Eierstich is similar but not exact the same. Nut meg and - as in my case today - coconut milk are not typical ingrediences of Eierstich. It has less Eigengeschmack ( less intrinsic flawor). The royal is decent in flavor but still with character and - most of all - a perfect texture, if made right.
Greetings from Germany to Germany.😉😄
Christian Vulpescu Meine Mama hat mir Eierstich genauso beigebracht.
@@christianvulpescu1398 Nutmeg is essentiell in Eierstich. You hardly find any milk-egg dishes without in most parts of Germany.
Eierstich ohne Muskat schmeckt wie eingeschlafene Hundefüße. Ich kenne keinen, der das ohne macht.
@@larswesterhausen7262 You might be right that most people use nutmeg, but that's no reason to make fun of a person's taste preferences. Taste is totally subjective. To me it seems as ridiculous as making fun of someone for their favourite colour.
@@hendrixtimestwo I didn't make fun of a single person's personal taste. My comment regarding nutmeg was a general one. To say nutmeg wasn't a typical ingredient of "Eierstich" is plainly wrong. However that has got nothing to do with personal taste.
I am impressed. Bravo👍👍👍when I studied under a Chinese chef ages ago in Seoul Korea she said making a clarified consume was one of the hardest things to do. 😺🐠🎖🎖🎖
Shirley Fish
Did you learn only fish dishes... 🤣🤣🤣 (sorry, could not control myself !!! )
That’s ok cause I get fish jokes all the time. I’m quite used to it. 😺🐠
i know right. haaaaaaaa
@@BPantherPink WTF? Is it really that hard for people?
I never studied cooking and only learned by doing/youtube. My first try on a consume was as good as in this video. Only tricky one was the vegetable one, because no minced meat for clearing, but worked well in the end. I clear (make a consume) out of all my clear soups, because its easy and the taste/look is nicer.
Just a point of detail, from a fellow Chef. Your conversion is a bit off with Celsius to Fahrenheit when baking the custard. 120C actually equals about 248F and 140C equals about 284F. I know lots watch your vids so I wanted to make sure the correction is there so they can succeed with this recipe. :-) As a note of praise, I loved this recipe and it worked amazingly for me! Gorgeously clear broth and the custard garnishes were so tasty! As a side note, I made three colors for my Royals using carrot , tomato and spinach puree' added, just to give the dish some "pop". J'ai vraiment apprécié votre vidéo. Merci d'avoir fait des videos! -----Chef Randy
Thanks for the clarification and the added note regarding the variant forms of the Escoffier Royale.
What a thoughtful comment. Thank you for your input. It’s very useful. I’m going to try this tomorrow.
I'm pretty sure he's only rounding for convenience.
catmanran details can make a difference. Thx.
T
Omg chef this is all I have been waiting for. Please teach more classic old school French technique. Thank you so much!!
hi there thanks for your comment there are a lot of videos on the channels you may want to check the playlist and video tabs 👍👨🏻🍳
I am too much of a savage to want a broth like this, but I love watching videos like this for expansion of my techniques, and to learn more of the science of cooking. Thank you for the video!
Thank you so much for your videos!
Recently i am fighting with cancer, and i am doing it in my own way with no chemo, no operations and so on... Just doing what i love the most, and it is cooking. And guess what? i am winning! My tumors get smaller, i feel better every day. I found your chanel and it is so inspiring! I made your Coq au Vin recipe for the New Years Eve, and it was so delicious!!! Thank you so much and continue with your great job! For me it was life changing and healing as well! Every time i recreate your recipe it is like a little miracle!
Cheers and love from Ecuador ! :)
I hope you get well
How are u doing?
Are you still here Rina?
I am so impressed that you were willing to do this video, on your first attempt to do this, and COMPLETELY stoked to see it come out right for you! It means I stand a chance of getting it right, should I ever try it... :) Thank you!
Hello Stéphane,
Above all, I want to say that I subscribed to your channel because I like it. I find it very interesting to go back to basic recipes as they have been codified by Escoffier, to learn the real names and techniques and master them before launching yourself into the production of your own recipes. This video is like the others, very successful, very well filmed, clear, fun and the end result is magnificent.
However, we live in a time when it is no longer possible economically (and perhaps ecologically) to use 800 gr of vegetables, 300 gr of meat in addition to the eggs to clarify a broth when these could perfectly have been a meal. Escoffier lived in another world, that of the aristocracy, the upper bourgeoisie, palaces and starred restaurants.
The prospect of throwing away the ingredients of the clarification at the end of it risks making many people give up and that's a shame, since this recipe is delicious and if you remove the meat and vegetables, it is very low cost.
In reality, for the clarification of the broth, only the eggs are important, You can realize it by integrating into the cold and defatted broth two egg whites beaten with 2 tablespoons of cold water and the juice of a quarter of lemon and to which you add the crushed (and previously washed) eggshells. Then, you proceed as you did, you heat the broth over low heat and you let simmer for ten minutes, before filtering. These quantities are given for about a liter of broth. The egg yolks are not lost since you need them to make the Royale.
Thank you for not taking this remark for anything other than what it is, a testimony of sympathy and the great interest that I take in your channel.
Excuse my English, if it is bad but it is that of Google
That was absolutely amazing! I'm never going to look at consommé the same again ! Thank you 🙂
My pleasure all my effort have been rewarded by everyone liking to watch the recipe🙂👍👨🍳
What a great journey in cooking history and making a delicate pure recept from scratch! Much appreciated
This channel has been perfect for me because im attending to culinary school
Thank you for not only sharing your skills but for taking the time to speak English so I could understand your instruction. I'm a culinary student myself from America and going to Italy next year with my scholarship program however, I hope to someday make my way to France to continue my studies abroad and trace my family roots while I'm there. Maybe I will get to meet you someday because I really appreciate the time you have taken to host these videos and your appreciation for Escoffier whom I have found to be an amazing pioneer in the culinary world. Thank you very much for all that you are doing to help other aspiring chefs like myself and many others.
It looks stunning! It's always nice when a recipe turns out wonderfully on the first try. Great recipe Stepan 😋❤️
That was so stressful honestly it took me day to recover 😁👨🍳
The
Best
Cooking
Class
Ever!
Amazing results for the 1st time.
And so I tried, and it worked! Hopefully it takes well to freezing after clarifying, since I didn't really have any use for two litres of consomme straight away. Thanks!
This was one of the things I had to make for my final practical exam in culinary school in the 90's. You just triggered me :D
Great video, and good job for trying something new. This technique works because the proteins in the eggs act as a glue for the particles that bubble up from the bottom. As they keep sticking, they fall out of the circulation thus clarifying the broth. Its actually very easy preparation, but separating the consomme from the raft is the most difficult part. Eggs are used to clarify many other liquids, not just stock. I have watched the Michele Roux Jr. video you mentioned more than once. Thank you for referencing him, he is such a joy to watch. I wish he had more videos of French classic dishes.
I've attended culinary school and cooked at a 3 Michelin star restaurant. I LOVE your video series. Having worked and lived in Basque country, I'm obsessed with southern French food. The mastery of Escoffier is everywhere. ¡¡¡Merci Beaucoup!!! Use a turkey baster
my pleasure 🙂👍
I made beef stock then consomme this weekend. Then made french bread boule. Created my take on frebch onion soiup. Carmelized onion. Mixed with gruyere in bowl. Spread on bread and pan toasted sandwich in butter on stove. Served with consomme.
Oh also from a professional chef to another if that was your first attempt, then I say to you bravo, and well done.
I’m teaching a teenager how to cook. I going through the Escoffier cook book with him. Chapter 8 covers royales. I figured you would be the one that had a video on consommé and royales. Thank you for the video!
Stephen from 100k to 122k subs it was easier than from 77k to 100k :D We are growing!!!!!
yes it’s great to see that 🙂🙂🎉👨🏻🍳
@@FrenchCookingAcademy Count me as one of those new 20k subs. Stumbled on this channel a couple of weeks ago and have been binging on them ever since. Last weekend I tried my first recipe, the chicken chasseur, and was super impressed how well it turned out. Will definitely be doing lots more. I can't believe you only have 124k subscribers. I think this might be one of the most underrated channels on TH-cam. So professionally done, and you have a wonderful personality that really comes across in the shows. Bravo Monsieur.
Oh boy - hats off to you brother! Incroyable!!
You are the best!! This is so fantastic!! I will cook this for my guests on my birthday!!! Thank you very much !!!!
Thank you! You brought me back thirty years back to my internship, by the way in my country it is customary to serve soup consumma on Friday, tradition
Wow it's amazing to hear that ! Yeah it's all about learning these old techniques again 🙂🙂👨🍳
(I meant that the hotels still serveing consumma)
Amazing, it looks like liquid gold!
Respect Stefan for a 1st attempt on camera..excellent demonstration of cusine technique
Wow, cannot wait to try this, I’ve been always scared to try this ,you made it simple and easy to understand. Thank you.
All of your hard work, attention to detail, and stress (unfortunately) paid off Chef Stephane - excellent results and beautiful presentation :-)!!
I like the apology to the near forgotten tomato.
🙂thanks for joining the channel
I love the way explain in a simple way and make cooking easy
I loved this thanks so much!!! Very clear to understand and follow. For a summer appetizer, you can make it up as you did put it in the soup bowl or whatever with the garnish then put it back in the fridge for several hours or overnight, the consomme congeals completely, making a beautiful cold gelatin soup that is very refreshing on very hot days. I serve it with maybe melba toast or crackers. My grandmother had a restaurant and it was very popular.
Beautiful presentation. We are always our own toughest critic. Thank you from CIA.
I had no clue the clarification process would be so much work. I will definitely appreciate this more now! Wow
I love making consomme. Especially if it's for large banquets. The stress is amazing. Especially if for a 1000 person gala dinner.
congrat with your 1st time consommé and royal. I have always wondered how you clear a soup - now I know and thanks for that.
14:51
🤣 Had to pause and laugh. Damn that was loud, I’m watching this on my TV, what are my neighbors thinking?! Wait... what are your neighbors thinking I’m sure they heard that too. 🤣🤣🤣
This is a refresher course for me
That was funny, "this recipe is stressing me out"... lol Beautiful consommé.
Thank u chef! Greetings from Uganda!
Extraordinary job, well done, I'm not a chef but loves cooking. and of course there is a video from Michel Roux Jr. doing the same technique when he worked at the Palais d'Elysee for the president at that moment. Congratulations. Waiting for the next video
Excellent video. I have always struggled with making clear consomme.
Wow! Great to watch it being made...I'll leave making it to the experts
Thanks for the great video
How does this video have only 155K views. There is crap with millions and, I mean, would you just look at this? What a result!
great job Chef, well done.
I'm really enjoying these videos and learning a lot...a sort of cosmopolitan education...makes me look forward to things to come....thanks
Glad you like it 🙂
J'aime beaucoup la cuisine Francaise Classic!!! Merci beaucoup!!!
Love this channel. There should be a drinking game where you take a sip every time he says Escoffier.
I made a duck consomme and used just egg white. It was very clear and was the perfect distillation of duck flavor!
Solid work! I’m ready to clarify some broth!! And I really want to try that custard!
Yes and the custard is really easy to make you can also make it without the cream
Love all your videos, but this is my favorite so far. Great fun. Stressful for you, but interesting to see you make something so new and have it turn out so well. Nice job!
Well thanks for that at least it makes me feel really good to hear like to watch the recipe so all that tension did not go to waste. But really escoffier cooking is always involved it is never straightforward. Always new always innovative 👨🍳👨🍳that is why I like it 🙂
Thank you so much for sharing! I have seen clear soups before and i was amazed, how someone could make a savoury but shining and clear liquid like that? Also, that custard, lets say a savoury creme caramel, surprised me!. It is incredible how French gastronomy amazes me everytime and won't stop i'm sure.
Your my new go to chef 👨🍳
Consommé does look delicious !! Well worth the effort.
Takes a brave Chef to do a consommé for the first time and film it! But excellence technique and skill, it turned out prefect, thanks for the all the great vids
Thank you from Great Britain 🙏🙏🥰
Dude, I love French cooking and I'm Vietnamese, so I know about how close the cuisines are with a mix of what Asian ingredients there are. Kind of like Pot au Feu, and Pho. What's interesting is that float is kinda like bun rieu, and that made me be like, ooof
Vietnamese, Thai, Lao and Chinese cooking are great and I do love them! Regards from France!
Well done, Stephan. Beautiful presentation!
Oh my gosh! You knock me out! Love your style, sense of adventure and humor. I am learning so much from your series including the fact I will never try this, but I am proud you did!
thanks a lot
I just stumbled on this video and want to say "thank you". It has made me want to start cooking again. I look forward to any new videos and want to take a peek at your previous ones.
thanks for that there are plenty of recipe in the channel playlist
This video inspires me, seems that I have missed this in my book of Escoffier, thanks also to have noticed the video of Michel Roux.
absolutely lovely gracias merci (we do this in Argentina a little different but really the same) bravo Stephane!
ana maria
I have to admit: French cuisine is the most elegant!
Just like we made if at The Bijou in Detroit MI when I was much younger. So simple and elegant.
I am not sure if someone mention this before, but the same method of using egg white and ground meat had been used in Chinese Cooking for well over a thousand year to made clear broth , but the meat used in Chinese Cooking usually Chicken and the broth involved is usually a mixed ingredient broth
Stress is a good thing! Thanks for the instruction.
If you want to see how Chef Roux makes it Google consomme de boeuf a la royale, it is amazing.
Thank you for your videos, love them
Stepan you are the hero to my career man
All i can say is wow. I will be trying this for sure. 👍
Thanks it's fun too make 🙂 while a bit nerve racking especially when trying to serve it
I have read about a Chinese technique for clarifying stock or broth; take some chicken breast meat, and pound it to a puree, and then simmer that in the liquid, where it will float to the top, absorbing the sediment and other impurities as it does so.
Yes gelatin in chicken is used too for clarifying
I think the chicken puree works a bit like the egg white, trapping the unwanted particles in its proteins.
Very nicely done. It was fun to see you make it for the first time. Keep em coming.
If you have time enough, you can use the Heston Blumenthal approach to clarification: freeze the broth, then smash it into small pieces, put it on a colander with a cheese cloth and let it defrost in the fridge for 24 hours. 0 flavor loss. On the other hand, it's true the raft adds flavor to the broth, so it has this advantage (besides taking literally two days less (considering freezing time)).
Alexandre Martins could be a good effort saver. I can’t say “time saver” because it takes over 24 hours, but much less diligence with this method. It’s worth a shot!
Learned that in school. It's such a process that I've only done it once at home. Worth it because eyes bulge, but the process is incredibly long.
I was on the edge of my chair, whatched every second
yeah consomme is a bit nerve racking i would say not for every day use 🙂
French Cooking Academy of course it’s time consuming but it does give you lots of ideas and tricks to give more depth to a soup or broth. I believe that if someone can make a good soup they are a good cook.
It's true that good soups are not always easy to make 🙂 I will at it 👨🍳👨🍳
I have made a consume out of chicken stock with tons of chamignons instead of choped mead.
Man! It was that puristic and so fine.
By the way: Because I run out of cream, I made the hoyal- or how ever it is spelled - with coconut milk. No difference! Tastes still perfekt!
Big thumbs up for this special recepie .👍👍👍😘
Christian Vulpescu “Royale”. And that is genius- to use coconut milk! Must have been amazing!
@@deendrew36 In deed. It worked. 😄
Perfect!
Also a perfect reason to go to French Restaurant!
Great job especially for first time!
Used to make cosomme in large amounts for banquets in much larger pots with spigots on the bottom of the pot thru a chinos and cheese cloth . We would also baste the raft perodically. Your choice of Escoffoier garnish. I enjoy your show.
Well done! This makes me want to make my own stock and try this some weekend!
Thank you so much. This is the dish I was offered 36 years by the wife of my husband’s professor in Delft. It was so delicious that it imprinted in my memory until now. Actually I was trying to find the recipes ever since then. The tenderness of the egg custard with the fragrant consommé is a perfect and delicate combination. Thank you again for sharing this. May I know the name of the egg custard in French pls?
Wonderful job! All the stress was worth it I can tell. An excellent challenge thank you for sharing and struggling for us :)
Wow you always creating and making incredible recipes.
Thanks a lot
Looks great! I'm sure it's a lot harder than it looks but you certainly made it look easy
You're doing a great job, keep going! Very interesting channel.
I have a set of small "canape" cutters, for creating pastry garnishes, which would work very well to cut small shapes from the royale - little stars, scalloped rounds, teardrop shapes, leaves, all sorts of things to create interesting visual effects.
Yes that us the intent it is actually quite easy to cut so these shapes should work nicely🙂
It's fun to make food look pretty :-)
Very interesting that the raft idea came from clarifying wine! I love old cooking.
I think I'm gonna be binge watching your videos 😁😁.
It's very helpful for me since I'm not into cooking and I literally don't have any idea what these dishes look like (since I recently enrolled myself in cooking class while reading the modules).
Well done! My first attempt at using this method did not work as well. But then I made the mistake of stirring!
that’s the thing hands must be tied up to avoid touching it . or else it will get cloudy
When were you last in France. I followed thiis recipe explicity and with French cut of beef called ‘boeuf de feu, it took 6 hours before it got tender. This is because the French beef used is usually cow meat that has not been hung to give flavor,
I can only say what Antonio B already said, fantastic classes, I could improve both my Cassolette and my Coq au vin and I actually made consomme royal according to Michel Roix video, it was not easy but it worked, your recipe is a lot more detailed ...
BRAVO CHEF fantastic video.
Wow. Looked so delicious.
Well done, Stefan!
I heard that the consomme was used to illustrate the king's incredible wealth and power by wasting the time of some of the finest cooks in the world to dedicating hours on end to creating a crystal clear version of a beef broth that tasted no better than its more humble, more cloudy cousin.
In other words it was just an ego stroking dinner time statement... often served with gold leaf I believe.
Thank you for sharing though. Fascinating!
Your exercise really left me with great respect for French cooking. Can you do anything with the left over egg float?
it really no
@@FrenchCookingAcademy Perhaps it could be used for pet food. :)
Congrats!!!!! It looks tempting 😋
God, your videos are giving me flashbacks to my culinary school days