I hope all of you are well and will enjoy this creamy croquette recipe! Don't forget to Subscribe! ▶My Chicken Croquetas recipe is here! - th-cam.com/video/0CQE016fOBU/w-d-xo.html
a great video James, I remember seeing a Spanish chef mate make spinach croquetas and I was surprised that they were not potato based. I think this is one of your very best videos by the way
Thank you for the compliment Matt! in France, we used potatoes to make them but here they use a bechamel, funny thing is Croquettes are French and you don't see them as often as you do here in Spain! haha
Spaniard here. No idea if you have ever spent time in Spain, but I can assure you your croquetas look way better than we usually have here in the average bar. Congrats!
James wow those mushroom tapas we’re just fantastic nice and crispy on the outside gooey Delicious in the middle . So many amazing tips along the way I will definitely be making this recipe
Hello chef, I am relatively new to this channel. I have been cooking for years at home, but what I like the most about you is how you explain thoroughly even the small details that most TH-cam chefs miss, so I still learn at least 1 thing in each of your videos. For example, the annoying breadcrumb clumps and the sive trick. Thank you for sharing your knowledge.
James, honestly, these are the recipes I'm looking for when I'm looking for recipes. Recipes with good information and from people that know how to cook professionally. It's also probably tasty, and there is room for improvisation, while you explain all the points that are needed for the result.
This video had me remember when my grandmother would take me to the Afton Tea Room in New Jersey, USA. I always selected chicken croquettes for my main course and a crispy meringue with strawberries and ice cream for dessert. They served the croquettes with a white sauce over them as I recall. I'll have to check our your video for the chicken ones! This recipe looks so delicious!
Love making Croquetas. I use whatever I have left over from a risotto or a paella, add a little Manchego cheese and maybe a little butter or egg and fry away. It's always a favorite when I bring it to a friend/family get together. Also, Americans love strained Gazpacho.
Hello! chef James. Wow! those croquetas looks amazing. Perfectly cooked & presented beautifully. A must try dish. Thanks for sharing your tips & tricks. Looking forward to learn more from you. Glad I found this channel. Greetings from Taiwan
This is great I love with how much respect to the spanish receipe you cook them! Kudos to that. The responsible of thickening the bechamel are the startch in the flour and the butter. When the butter heats breaks the glucose molecules present in the starch, separating them in small groups. Adding milk at a less temperature the thermal contrast created makes the molecules want to regroup again, creating chains that thicken the milk. One thing with the roux though, if the roux and the milk are at the same temperature you are gonna get lumps, remember the key is the thermal contrast. So couple of options, if the roux is hot use cold milk or room temperature, and if the milk is hot cool the roux that way you will never get lumps. Hope that helps :=)
MashaAllah.. Very Delicious yummy and tasty recipe.. Give your hands a beautiful description.. Another great sharing. God bless you always. Your old permanent friend here stay connected. ♥️❤️🌹🎉🎊👍👌👌
Once i heard: money won’t bring you happiness, but with money, you can buy tons of croquetas, and i never saw somebody sad eating croquetas. Hahaha is a funny joke that everytime i heard it , it stole me an smile . Best regards from Spain!!
James. This was impressive to me. I never knew that something so simple could be transformed into a great product. Maybe I need to visit Spain for inspiration.
James, a tremendous little tutorial on how to do a seemingly simple thing right. I have tried doing this before & nearly succeeded, which is incredible considering how many small details I got wrong. More generally, after finding you via your reaction ‘weejos’ with Uncle Roger, I just wanted to compliment you on this channel. You really are one of the most talented, unpretentious, polite, professional gentlemen in this field, personality & charisma without all the puffed up self importance of many ‘celebrity’ chefs. I still wonder why this particular vocation seems to attract the kind of people who seem to regard arrogance as a badge of honour. Well done sir, you are a joy to watch. At the other end of the country to you, and the north of Spain has some spectacular cuisine, I am a Brit enjoying a passionate journey in cooking in Andalucía. Keep up the great work.
The reaction content is fun but your instruction style is great for inspiration. Can’t get enough of how to videos on traditional & contemporary Spanish cooking. Andalucía is super conservative but love to see more molecular gastronomy techniques from you. Became a cheap Patreon.
You, Sir, are a God amongst men. This episode appeared in my feed for some reason and I just had to try it. And now I am obsessed with your Croquetas recipie. Only two points that you did not explain in your excellent video - how long do you "firm" them in the freezer before frying and what is the cream at the end? Subscribed!
Those look yummy! Also, nice that you specify which quantities to use. A lot of TH-cam videos just tell to 'put some butter and flour in the pan' to make a roux, but knowing that you should use 120g flour and 120g butter for one liter of milk, is very useful. Thanks!
i was half-expecting potato croquettes but this is even better because it's perfect for someone who can't have potatoes. Good to know about not adding ICE COLD milk to bechamel.
Fantastic Mushroom Croquetas Chef so delicious I could quite happily eat them all day! Many thanks for sharing this and take care up there I trust that all is well with you!!
thank you Patrick! haha they are very tasty! and cheaper then at a restaurant! it is good at the moment i hope things where you are, are getting better!
Oh I made it yesterday and was delicious! I've made only one little change. I replaced one laddle of milk with chicken stock. I like doing almost all beshamels like this. Thank you Chef for this recipe :-)
Super nice James!!! I'll definetly make them to share with my vegetarian friend, i'm sure she will love this croquetas!!! It remembered the filling of some empanadas de morcilla that I tried on San Telmo Buenos Aires, I bet they made something similar with the roo as base for those empanadas...
Hi James. Great presentation. What are your thoughts on using dried and re-hydrated mushrooms alongside with the sauteed chopped mushrooms and using the liquor from the re-hydrated mushroom at the expense of some of the milk? The matter of fact, now I think about it, poaching de-hydrated mushrooms in the milk could really boost the mushroom flavor.
Great recipe I'm sure going to try these. It looks a bit like the Dutch version (kroketten) only we use a bouillon instead of milk and we add some gelatin to help the ragout stay inside of the kroket. And sometimes we do a double breading if you like a thicker crust. Love your videos and recipes! Keep it up 💪
@@ChefJamesMakinson If you're interested this guy shows the Dutch version of the recipe pretty well th-cam.com/video/R5Y6bJsQt_k/w-d-xo.html P.S. This was the only one in English I could find where they do it the (modern)original way.
I think think this is one of your best video. Namely you explain everything., which always help Incidentally air fryers are now becoming popular do you think this would work there (in the air fryer)
Hi James - thank you for your videos. Quick question, if you freeze your croquetas once pane'd, do you defrost them first before cooking in oil or can they been cooked in oil from frozen? Thank you.
Hello @James Makinson. Thanks for the recipe and instructions! Whats the white and red garnish you used for these mushroom croquettes and the chicken ones you made in the other video?
@@ChefJamesMakinsonThank you for sharing ! Do you recall the red sauce you had used while plating the chicken croquettes ? Was that romesco or something?
Hi a few questions. When you put them in the freezer how cool are you trying to keep them? I usually pull mine from fridge after being there a few hours I assume this is similar temp just rushing it? Also if you cook in advance of serving, is there an ideal temp to keep em on a wire rack in the oven you recommend? BTW my mom is Basque and Cod ones are very popular there too. Maybe the next recipe? :)
The freezer will work faster, you want to chill them until they are firm, so the croquetas are easier to pane and reheat until they are warm. Maybe! :)
today I made a roux, added basil pesto and then let it fry for a bit before adding the milk. I then cooked gnocchi in the sauce. It was good but very heavy and thick maybe because I added marscarpone.
Chef! Quick question! I'm gonna be doing croquetas for the friends Christmas dinner but some of the people there are vegan. Do you think this can be done with soy/almond milk? Any specific vegan milk type you would recommend if not? Thank you!
@@ChefJamesMakinson yes, the freezing was absolutely on the plan. Thank you chef, much appreciate your quick response! These recipes are saving my Christmas!
Casi como las de mi madre. One tip, for Chef James (not pro, but alternative). The best mushrooms croquetas I have made were made with wild Pieazul (Clitocybe nuda or Lepista nuda), they have a super strong flavor, and you can even combine them with a bit of meat. Some people say its a bit of a strong mushroom, but I find it delicious and not that expensive.
@@ChefJamesMakinson Ceps are delicious, but it is not the season. I als think champiñones (champignons?) are underrated just because they are so common! I double down on trying to use pieazul or pievioleta this autum if you can find them, but be careful because they can be a bit overpowering. (Also, I love your channel).
@@aurochf1 thank you! It's funny how sometimes it's so easy to get things when you work in the restaurant and then at home you can't find anything unless you go to La boqueria
@@ChefJamesMakinson Oh yeah, and last time I went to La Boquería (years ago, I must admit, I live very far from Barcelona) the fishmonger was trying to scam me by mixing some cheaper shrimp with the cigalas we were buying! XD
Waybackwhen I was in the military, we were deployed to Moron AB, Spain, and since the Army had got there first, we ended up being quartered in Seville. I wish, oh wish, I had been more willing to try new things while I was there. We did experiment a couple times, but everything was SO EXPENSIVE. Whether this was just the exchange rate then, or because the World's Fair was ALSO in Seville at the time, I don't know, but even getting a meal at McDonalds was almost more than my poor budget could afford. I was also just barely out of basic training, so my pay rate wasn't the highest either. This was in, uh..92-93? My memory is getting hazy, but I do remember walking up the little ramps, not steps, in the ginormously beautiful cathedral there, and trying churros for the first time. We also had to snag folks from the also-deployed Canadian Air Forces to translate, because nearly everyone there spoke Spanish and French, not English. The Spanish Air Traffic Control folks we interacted with though, were very nice, very patient. Anyway, intending on trying these.
Really?! It was expensive in 92. I first visited Spain in 99 it was the peseta and in 99, 1 EUR was equivalent to about 166.3 ESP. I'm sure things did cost more in the tourist places as usual. If you have the chance you should visit again! prices have done up everywhere after Covid
I'd love to see you do mashed potato croquettes. I made some once and put in a little bit of basic choux and they were amazing. I've tried again and never been able to get them as good as that first time
My croquettes is in the fridge now over night. It was not sticky or runny when I turned off the heat. It is more like a very soft dough.. is that a bad thing? :/
I'm not a chef. I'm an industrial worker. Being an industrial worker/CNC tech/machinist has at least taught me to come up with new ideas about how to make production - especially boring, simple production - effective. So my thought about getting rid of the big granules was kinda simple - "why a sieve, why not just a broad comb?" Surely it'd be faster to comb away bad stuff than putting it all thru a sieve? Tell me if that makes sense or if I'm being a moron. 🙂
@@ChefJamesMakinson Alright thank you, I'm trying to become a chef and maybe own my own restaurant one day so these videos are really helpful, keep doing what you do!
I may burn in two culinary hells for this but one could make a hybrid croqueta / arancino: seafood or chicken instead of the ragu and paella instead of the rice…….😅😂
I thought this was gonna be potato croquettes with an added ingredient lol. But that doesn't matter - I live in a sizable town in Cambodia and I'm yet to find flour to make these kinds of things :(
@@ChefJamesMakinson The pan is already cold. The roux is cold. Everything is cold and you'll need several minutes to reheat everything. That is according to Chef Giuliano Sperandio. He's saying that there are two ways to mix the roux and the milk: One is to mix the hot roux and the hot milk, the other is to mix cold roux and cold milk th-cam.com/video/7AAx0uIuoBQ/w-d-xo.html It seems to me Giuliano is working with cold milk and cold roux.
So many potential comments. But THE SPIDER for the egg wash. I have one functioning hand. So "Wet hand dry hand" doesn't work. Game changer. I shall make these for my vegitarian friends.
I hope all of you are well and will enjoy this creamy croquette recipe! Don't forget to Subscribe!
▶My Chicken Croquetas recipe is here! - th-cam.com/video/0CQE016fOBU/w-d-xo.html
You really do have a kick ass channel. Hope you get a bunch of subscribers.
Love your videos,! Many tips which are helpful and important for all sorts of recipes - Thank you ❣️
a great video James, I remember seeing a Spanish chef mate make spinach croquetas and I was surprised that they were not potato based. I think this is one of your very best videos by the way
Thank you for the compliment Matt! in France, we used potatoes to make them but here they use a bechamel, funny thing is Croquettes are French and you don't see them as often as you do here in Spain! haha
Spaniard here. No idea if you have ever spent time in Spain, but I can assure you your croquetas look way better than we usually have here in the average bar.
Congrats!
Yes I live in Barcelona
Wow! What a compliment! You should watch his other videos on Spanish dishes. Excellent! Chef James Makinson really is so talented.
@@1650million go to a Cuban restaurant, 😆
Thank you! I discovered croquetas in Barcelona in the ‘90s and tried to recreate them a few times but was never satisfied. Seeing this really helps!
you are welcome! let me know when you make them! :)
James wow those mushroom tapas we’re just fantastic nice and crispy on the outside gooey Delicious in the middle . So many amazing tips along the way I will definitely be making this recipe
Hey Jeff!! thank you so much! haha ill make more hopefully soon, i love croquetas cant eat enough of them! let me know when you do!
Hello chef, I am relatively new to this channel. I have been cooking for years at home, but what I like the most about you is how you explain thoroughly even the small details that most TH-cam chefs miss, so I still learn at least 1 thing in each of your videos. For example, the annoying breadcrumb clumps and the sive
trick. Thank you for sharing your knowledge.
Thank you! I try to add as much as I can but I do forget to mention some thing every now and then. I'm sill learning how to film and edit
James, honestly, these are the recipes I'm looking for when I'm looking for recipes. Recipes with good information and from people that know how to cook professionally. It's also probably tasty, and there is room for improvisation, while you explain all the points that are needed for the result.
Awesome! Thank you!
Thank you, Chef. Love how you start all your videos with "Let's get started." Great video. Like the olive oil trick with the rolling process!
🤣
Wow that looks so tasty. Lovely video. Thanks for sharing... Stay safe.
Thank you! I'm glad that you liked it!
This video had me remember when my grandmother would take me to the Afton Tea Room in New Jersey, USA. I always selected chicken croquettes for my main course and a crispy meringue with strawberries and ice cream for dessert. They served the croquettes with a white sauce over them as I recall. I'll have to check our your video for the chicken ones! This recipe looks so delicious!
Love making Croquetas. I use whatever I have left over from a risotto or a paella, add a little Manchego cheese and maybe a little butter or egg and fry away. It's always a favorite when I bring it to a friend/family get together. Also, Americans love strained Gazpacho.
Wow! They sound delicious !!!
Hello! chef James. Wow! those croquetas looks amazing. Perfectly cooked & presented beautifully. A must try dish. Thanks for sharing your tips & tricks. Looking forward to learn more from you. Glad I found this channel. Greetings from Taiwan
Thanks so much!! im glad that you enjoyed it! let me know if you have any questions!
LIKE 30...WOW James...another mouthwatering recipe.......fantastic video always....take care and have a nice day dear.....👌👌💖💖
Thank you so much! :) im trying to balance youtube and twitch right now so i haven't been on here as much. i hope you are well!!
Hello my dear friend thank you for sharing this video always so beautiful have a nice day stay safe stay bless my friend
Thank you very much!! and you too!! have a great week!!
they look so good! you explain very well James! You should have SUBSCRIBERS!!
thank you man!!
This is great I love with how much respect to the spanish receipe you cook them! Kudos to that.
The responsible of thickening the bechamel are the startch in the flour and the butter. When the butter heats breaks the glucose molecules present in the starch, separating them in small groups. Adding milk at a less temperature the thermal contrast created makes the molecules want to regroup again, creating chains that thicken the milk. One thing with the roux though, if the roux and the milk are at the same temperature you are gonna get lumps, remember the key is the thermal contrast. So couple of options, if the roux is hot use cold milk or room temperature, and if the milk is hot cool the roux that way you will never get lumps.
Hope that helps :=)
Wow😁💝🍀🌺
my new friend
Very great video
Thanks for sharing
Have a beautiful day🌺😁🌳
Thanks for visiting! have a great day!
Croquettes are my best tapas when I go to a restaurant so thanks for doing the recipe, looked delicious and tasty buddy
thank you buddy!! i hope you are doing well!
MashaAllah.. Very Delicious yummy and tasty recipe.. Give your hands a beautiful description.. Another great sharing. God bless you always. Your old permanent friend here stay connected. ♥️❤️🌹🎉🎊👍👌👌
thank you so much! im glad that you enjoyed them! :) hope you are doing well!
Wow it's looks very delicious n yummyyyyy 😋😋 mouth watering recipe friend 👌
they are to tasty!! haha thank you!
Once i heard: money won’t bring you happiness, but with money, you can buy tons of croquetas, and i never saw somebody sad eating croquetas. Hahaha is a funny joke that everytime i heard it , it stole me an smile .
Best regards from Spain!!
haha true, croquetas don't tend to be cheap but then again they require time to make them! Espero que tengas una buena semana!
James. This was impressive to me. I never knew that something so simple could be transformed into a great product. Maybe I need to visit Spain for inspiration.
Glad it was helpful!
Luv these fast and easier recipes, my better half appreciates my experiments Thank You, a older viewer
these croquetas look fantastic! i must try to make these at home!
You should!
Aap ki recipes bht hi lajawab hoti hain, safaie ka mayar bht hi outstanding quality hota h
thank you!! :)
Another great recipe.
Thank you for sharing your recipe 👍
It's my pleasure! :)
Very tasty! Those wouldn't last long around here! We just had some Croquetas de Setas here this weekend and I loved them! Well done!!
thank you Jim!! i have some yesterday as well! the leftovers! haha
I just discovered your channel and it's now autumn and mushrooms season, so thank you for this recipe , even though it's a year later.
James, a tremendous little tutorial on how to do a seemingly simple thing right. I have tried doing this before & nearly succeeded, which is incredible considering how many small details I got wrong.
More generally, after finding you via your reaction ‘weejos’ with Uncle Roger, I just wanted to compliment you on this channel. You really are one of the most talented, unpretentious, polite, professional gentlemen in this field, personality & charisma without all the puffed up self importance of many ‘celebrity’ chefs. I still wonder why this particular vocation seems to attract the kind of people who seem to regard arrogance as a badge of honour. Well done sir, you are a joy to watch.
At the other end of the country to you, and the north of Spain has some spectacular cuisine, I am a Brit enjoying a passionate journey in cooking in Andalucía. Keep up the great work.
thank you very much! I would like to make some more recipes but people tend to prefer the reaction videos. Yes, there is some excellent cuisine here!
The reaction content is fun but your instruction style is great for inspiration. Can’t get enough of how to videos on traditional & contemporary Spanish cooking.
Andalucía is super conservative but love to see more molecular gastronomy techniques from you.
Became a cheap Patreon.
You, Sir, are a God amongst men.
This episode appeared in my feed for some reason and I just had to try it.
And now I am obsessed with your Croquetas recipie.
Only two points that you did not explain in your excellent video - how long do you "firm" them in the freezer before frying and what is the cream at the end?
Subscribed!
haha thank you! until they are firm, its a good idea to check after 10 mins or so
@@ChefJamesMakinson And what is the white cream at the end? Oh wait... it's aioli (saw it in another response).
That looks so good. Mouth watering
Those look yummy! Also, nice that you specify which quantities to use. A lot of TH-cam videos just tell to 'put some butter and flour in the pan' to make a roux, but knowing that you should use 120g flour and 120g butter for one liter of milk, is very useful. Thanks!
You are so welcome!
Loved this, just returned from my local Basque festival. Can’t wait to try.
Hope you enjoy it!
My girlfriend is glute n free. I think Rice flour would work fine.
i was half-expecting potato croquettes but this is even better because it's perfect for someone who can't have potatoes. Good to know about not adding ICE COLD milk to bechamel.
riquísimo , bravoo,
gracias!!
I will make them for my german friends!! Thanks for that video 🥳
you are welcome!
Was out of breadcrums so i made this dipped fried in beer batter. So good
Wow
Amazing
Thanks a lot 😊
Fantastic Mushroom Croquetas Chef so delicious I could quite happily eat them all day! Many thanks for sharing this and take care up there I trust that all is well with you!!
thank you Patrick! haha they are very tasty! and cheaper then at a restaurant! it is good at the moment i hope things where you are, are getting better!
Oh I made it yesterday and was delicious! I've made only one little change. I replaced one laddle of milk with chicken stock. I like doing almost all beshamels like this.
Thank you Chef for this recipe :-)
Wonderful! :)
Great video James! Thanks for sharing!
Thank you!
Looks good I’ll have to try this 😊
This would be lovely for dinner!
Now I want to make these lol. Thanks James
haha if you make them just take your time and let me know if you need help! :)
Absolutely fantastic!
I invite you to visit Galicia and try some pulpo con patatas.😊
Those croquetas looked delicious! My mother used to make them with leftovers of Puchero Valenciano
These look fabulous! Ty
Super nice James!!! I'll definetly make them to share with my vegetarian friend, i'm sure she will love this croquetas!!!
It remembered the filling of some empanadas de morcilla that I tried on San Telmo Buenos Aires, I bet they made something similar with the roo as base for those empanadas...
Your cooking skills are awesome 👌👏
Thank you so much 😊
وصفة رئعة جدا الله يعطيك الصحة شكرا لك اخي 🙏
thank you!!
Your croquetas look great. Nice presentation! -S
Thank you so much!
Hi James. Great presentation. What are your thoughts on using dried and re-hydrated mushrooms alongside with the sauteed chopped mushrooms and using the liquor from the re-hydrated mushroom at the expense of some of the milk? The matter of fact, now I think about it, poaching de-hydrated mushrooms in the milk could really boost the mushroom flavor.
you can if you want to re-hydrated b ut you may have to add more milk for the bechamel
@@ChefJamesMakinson Awesome. I'll have a go this coming weekend and let you know how it worked out.
BIG like 👍
Lovely. Thanks for sharing.
Have a nice day
Thank you! You too!
Wow it looks so beautiful 🌹💕
Thank you so much 😊
Great recipe I'm sure going to try these. It looks a bit like the Dutch version (kroketten) only we use a bouillon instead of milk and we add some gelatin to help the ragout stay inside of the kroket. And sometimes we do a double breading if you like a thicker crust. Love your videos and recipes! Keep it up 💪
Really? This is the old French way of making them with a bechamel
@@ChefJamesMakinson If you're interested this guy shows the Dutch version of the recipe pretty well th-cam.com/video/R5Y6bJsQt_k/w-d-xo.html P.S. This was the only one in English I could find where they do it the (modern)original way.
Very informative and you've a nice style unlike some chefs,,cheers from Glasgow
Thank you!
I think think this is one of your best video.
Namely you explain everything., which always help
Incidentally air fryers are now becoming popular do you think this would work there (in the air fryer)
Thank you! To be honest, I haven't used one and to fry Croquetas it may not be hot enough to cook quickly, but the best way to see is to try!
I made these over the weekend. Simply delicious. I also froze some. Question, for best results do you completely defrost before frying?
Not fully as they will leak if the mixture is very soft.
looks delicious 👍🏽
It was!
Really love your videos! I've learned a lot from you. Thank you so much!
Thank you!!
I so need tips and education... .I really like all that you share. Thank you
You have so much skill. Please continue to teach.
@@kendrakennedy4650 Thank you I will for sure!
looks good Chef...Nice job...I am craving now...😂
Thank you! 😋 haha
Hi James - thank you for your videos. Quick question, if you freeze your croquetas once pane'd, do you defrost them first before cooking in oil or can they been cooked in oil from frozen? Thank you.
Hey! Yes you need to unless they are very small and you will also need to roll them in some dry breadcrumbs if they are wet from defrosting
Hello @James Makinson. Thanks for the recipe and instructions! Whats the white and red garnish you used for these mushroom croquettes and the chicken ones you made in the other video?
aioli and parsley
@@ChefJamesMakinsonThank you for sharing ! Do you recall the red sauce you had used while plating the chicken croquettes ? Was that romesco or something?
@@vinitbedakihale2469 I don't remember using a red sauce, but it may have been romesco.
@@ChefJamesMakinson thanks again! Cheers!
Hi a few questions. When you put them in the freezer how cool are you trying to keep them? I usually pull mine from fridge after being there a few hours I assume this is similar temp just rushing it? Also if you cook in advance of serving, is there an ideal temp to keep em on a wire rack in the oven you recommend? BTW my mom is Basque and Cod ones are very popular there too. Maybe the next recipe? :)
The freezer will work faster, you want to chill them until they are firm, so the croquetas are easier to pane and reheat until they are warm. Maybe! :)
Great recipe but I also added some white wine and fresh thyme. Not sure if mine were authentic but they were delicious.
today I made a roux, added basil pesto and then let it fry for a bit before adding the milk. I then cooked gnocchi in the sauce. It was good but very heavy and thick maybe because I added marscarpone.
I didn't have breadcrumbs so I used crushed cornflakes, works suprisingly well.
Something you have to make do with what you have
Chef handled those croquetas more delicately than I handle an actual baby
🤣
Yummy delicious
Thank you 😋
So best put them in freezer before frying? Won't that make the breadcrumbs soft?
not frozen just a bit harder
Good video
thank you so much!
Chef! Quick question! I'm gonna be doing croquetas for the friends Christmas dinner but some of the people there are vegan. Do you think this can be done with soy/almond milk? Any specific vegan milk type you would recommend if not? Thank you!
yes you can but it will taste different, you can also pre-make them a head of time and freeze them
@@ChefJamesMakinson yes, the freezing was absolutely on the plan. Thank you chef, much appreciate your quick response! These recipes are saving my Christmas!
@@RaymondRose not a problem! Merry Christmas!
Casi como las de mi madre. One tip, for Chef James (not pro, but alternative). The best mushrooms croquetas I have made were made with wild Pieazul (Clitocybe nuda or Lepista nuda), they have a super strong flavor, and you can even combine them with a bit of meat. Some people say its a bit of a strong mushroom, but I find it delicious and not that expensive.
I wanted to use Ceps but I could get them.
@@ChefJamesMakinson Ceps are delicious, but it is not the season. I als think champiñones (champignons?) are underrated just because they are so common!
I double down on trying to use pieazul or pievioleta this autum if you can find them, but be careful because they can be a bit overpowering.
(Also, I love your channel).
@@aurochf1 thank you! It's funny how sometimes it's so easy to get things when you work in the restaurant and then at home you can't find anything unless you go to La boqueria
@@ChefJamesMakinson Oh yeah, and last time I went to La Boquería (years ago, I must admit, I live very far from Barcelona) the fishmonger was trying to scam me by mixing some cheaper shrimp with the cigalas we were buying! XD
What did you add at the bottom and on top of them when plating?
aioli so they wouldn't move
Hello chef. How long in the freezer before frying?
Hey! Until they are semi hard. If you fry them frozen then they may leak in the fryer and then you will have a mess!
@@ChefJamesMakinson thanks for the fast response!
@@thewhitestone no problem! Have a great weekend!
Waybackwhen I was in the military, we were deployed to Moron AB, Spain, and since the Army had got there first, we ended up being quartered in Seville. I wish, oh wish, I had been more willing to try new things while I was there. We did experiment a couple times, but everything was SO EXPENSIVE. Whether this was just the exchange rate then, or because the World's Fair was ALSO in Seville at the time, I don't know, but even getting a meal at McDonalds was almost more than my poor budget could afford. I was also just barely out of basic training, so my pay rate wasn't the highest either. This was in, uh..92-93? My memory is getting hazy, but I do remember walking up the little ramps, not steps, in the ginormously beautiful cathedral there, and trying churros for the first time. We also had to snag folks from the also-deployed Canadian Air Forces to translate, because nearly everyone there spoke Spanish and French, not English. The Spanish Air Traffic Control folks we interacted with though, were very nice, very patient. Anyway, intending on trying these.
Really?! It was expensive in 92. I first visited Spain in 99 it was the peseta and in 99, 1 EUR was equivalent to about 166.3 ESP. I'm sure things did cost more in the tourist places as usual. If you have the chance you should visit again! prices have done up everywhere after Covid
I'd love to see you do mashed potato croquettes. I made some once and put in a little bit of basic choux and they were amazing. I've tried again and never been able to get them as good as that first time
Crees que quedarían bien en una freidora de aire?
quizás si!
Also part of Cuban cuisine as well.
Nice vedio it's so yu
Thank you so much 😀
My croquettes is in the fridge now over night. It was not sticky or runny when I turned off the heat. It is more like a very soft dough.. is that a bad thing? :/
no its okay, some like them runny and some don't
i found myself having to blitz panko (for fried oysters) a lot.
I'm not a chef. I'm an industrial worker. Being an industrial worker/CNC tech/machinist has at least taught me to come up with new ideas about how to make production - especially boring, simple production - effective.
So my thought about getting rid of the big granules was kinda simple - "why a sieve, why not just a broad comb?" Surely it'd be faster to comb away bad stuff than putting it all thru a sieve?
Tell me if that makes sense or if I'm being a moron. 🙂
The idea is to collect to re-use the breadcrumbs not move the stuff to one side
@@ChefJamesMakinson Thanks!
When James mentioned oiling your hands so they’re slippery, did anyone else hear Dan Formosa with his “left handed oil test”?
No
@@ChefJamesMakinson he does reviews of products on Epicurious. He has a great sense of humor.
What is the white cream of some sort you put on them at the end?
aioli for garnish.
@@ChefJamesMakinson Alright thank you, I'm trying to become a chef and maybe own my own restaurant one day so these videos are really helpful, keep doing what you do!
@@ryanaragon8071 thank you! and good luck!
@@ChefJamesMakinson how long do you keep them in the fridge? I'm making them and I can't tell because they're still really sticky and studd
Can l cook them in an air fryer
I'm sure you can but I have never used one
Lovely! Thanks for sharing with us my dear! Here showing my support as usual! Big Like 26👍🏼Please stay in contact ❤️
thank you so much!! have a great week!
Interesting we add a lot of dill.
I may burn in two culinary hells for this but one could make a hybrid croqueta / arancino: seafood or chicken instead of the ragu and paella instead of the rice…….😅😂
yes you could
I thought this was gonna be potato croquettes with an added ingredient lol. But that doesn't matter - I live in a sizable town in Cambodia and I'm yet to find flour to make these kinds of things :(
Potato is not normally added to Croquettes here
5:44
bechamel =
hot milk + hot roux *OR* cold milk + cold roux
if you add cold milk to the pan you will drop the temperature
@@ChefJamesMakinson The pan is already cold. The roux is cold. Everything is cold and you'll need several minutes to reheat everything.
That is according to Chef Giuliano Sperandio. He's saying that there are two ways to mix the roux and the milk:
One is to mix the hot roux and the hot milk, the other is to mix cold roux and cold milk
th-cam.com/video/7AAx0uIuoBQ/w-d-xo.html
It seems to me Giuliano is working with cold milk and cold roux.
I cannot eat starches...so I made my version with almond flour
i gotta finish this later, must needs faceplant... 🛌 🌙
Late to the party but isn't the saying hot roux, cold milk, no lumps?
yes but some don't do this
Jam'sㅡ ✔Nice to see you
a day of development
dosi-gil~^^26
Thank you!
Smoothie mushroom-
😂
So many potential comments.
But THE SPIDER for the egg wash.
I have one functioning hand. So "Wet hand dry hand" doesn't work. Game changer.
I shall make these for my vegitarian friends.
its not that different than dutch kroketten
Croquettes are actually French but the Spanish continue to use them quite a bit. they are the most consumed Tapas year, per year.
@@ChefJamesMakinson Same in the Netherlands. Its our most consumed snack. we have them in many forms
Lost me at washing mushrooms.....
why? its what we do in the kitchen
@@ChefJamesMakinson because mushrooms should never be washed, they're like sponges and soak up water
We need a bakalao croquet recipe. That's the best ones