THE most enthral lying and interesting chef of them all to listen to. I could watch these personally demonstrated recipes from Michel Roux for hours. Simply marvellous.
The man is a legend . . . I love it when he say " I'm Michel Roux and I'm going to. . . " For the old ones to remember and for the youngsters to know . . .
amazing life, amazing influence and role model for all chefs in the past present and future. he was a culinary God along with Albert. Rip Mr. Roux. thank you for tge love and guidance you gave to all chefs in this world. 💙
I am chef and I buy this book I have to say that is one of the book that's make me better chef it's not matter if you are new the kitchen or not this book is one of the best in ever.
You can cook anything on sspans if you got the right technique and timing down. FYI this looks like an all clad pan, which work for induction, but work for any stovetop.
The pan was preheating while he was talking. You can see the oil ripple when he put it in the pan. Also, drying the surface of the fish is very important
my home country, the Philippines have our own version of escabeche , most likely borrowed from our spanish colonial ancestry. We do not use much herbs like this, substituted it with ginger and soysauce based. The version much more akin to sweet and sour sauce than this recipe. This recipe is exquisite!
Impressive and delicious looking but, quite frankly, I prefer the traditional Spanish way with much more olive oil and the red coloring of the paprika.
Fantastic chef; unfortunately a chemistry error was made. That is not alcohol, or ethanol, in the vinegar, but a carboxylic acid, ethanoic acid, which is formed when ethanol in red wine is oxidised.
He's saying there is a small quantity of alcohol in the vinegar, which can be true of wine vinegars because the conversion process may not be perfect. It will depend on how long the alcohol is allowed to ferment, and how it is blended and aged.
Lucas C ------Peruvians think they invebted ceviche which is similar to escabeche the only diference being is escabeche is marinated meats with vinegar and ceviche is marinated meat with lemons. Peruvians invented nothing they are cocking methods, not dishes in particular
is true... escabeche was invented in Portugal to help conserve fishes when our fishers go to Canada in search of codfish... is true... escabeche and tempura are Portuguese inventions... search...
Albert, please, if you don't know, it is just better to remain silent. Escabeche is never served raw. The entire idea revolves around the cooked marinade. So, next time you want to interrupt a master at work, just keep you lips silent and learn.
THE most enthral lying and interesting chef of them all to listen to. I could watch these personally demonstrated recipes from Michel Roux for hours. Simply marvellous.
Not only one of THE preeminent chefs of all time, I could literally listen to his voice forever.
The man is a legend . . . I love it when he say " I'm Michel Roux and I'm going to. . . "
For the old ones to remember and for the youngsters to know . . .
i love watching people who cook with passion and appreciation for their ingredients
"And that be the story...of the escabeche." Beautiful.
The French Tywin Lannister.
😂
Came upon this comment just as I wondered how similar they looked
What a genuinely nice man. May he R. I.P.
Très formidable monsieur. Merci.
amazing life, amazing influence and role model for all chefs in the past present and future. he was a culinary God along with Albert. Rip Mr. Roux. thank you for tge love and guidance you gave to all chefs in this world. 💙
Rest In Peace Michel Rioux I’m not a chef but I do understand the legacy you leave behind.
Absolutely hypnotic voice
I am chef and I buy this book I have to say that is one of the book that's make me better chef it's not matter if you are new the kitchen or not this book is one of the best in ever.
I made sea bass escabesh when I was on masterchef the professionals
Great Chef
Jacque pepping and the Roux family are the epitome of French cooking. Gods of gastronomy.
Jacques Pepin
Niftynorm1 My deepest apologies..
A lesson from a master cook! Not a biochemist, Jim.
In spain they make escabe of rabbit, pheasant and quail.
Damn. That is one good looking Pheesh recipe.
my Portuguese grandmother made a great escabeche...
conni70 Eu imagino ...
RIP Chef of chefs, thank you
"the marinade..." Ahhh
How does the stainless steel pan not stick at all eventhough he didn't really pre-heat it?!
because the steel pan knows it's Michel Roux cooking
the pan was pre heated
You can cook anything on sspans if you got the right technique and timing down. FYI this looks like an all clad pan, which work for induction, but work for any stovetop.
Plus he has used a generous amount of oil which will separate fish from pan
The pan was preheating while he was talking. You can see the oil ripple when he put it in the pan. Also, drying the surface of the fish is very important
Cold fish stew then?
No
my home country, the Philippines have our own version of escabeche , most likely borrowed from our spanish colonial ancestry. We do not use much herbs like this, substituted it with ginger and soysauce based. The version much more akin to sweet and sour sauce than this recipe. This recipe is exquisite!
pinoy women are exquisite
Lovely feesh deesh.
Maestro
Stunningly simple...bet it would be great with grey mullet too, what we have here in Israel.
5:16
RIP MY GUY
Didn't that other Roux say this guy hates coriander?
I think his son doesn't like fresh cilantro but even so, the seeds have a way different taste than the fresh herb.
That’s because he isn’t his dad
Its Albert that hates coriander i believe :) Michel's son Alain always says not to add too much or uncle will not like it.
Yer Albert Roux doesn’t like fresh coriander, not the seed. Micheal Roux Jnr’s father
Only the top green will give you eyes like a mullet
He said he gonna cut the shallots fine👨🍳
RIP chef
Now that is miss en place, perfect.
Just like I learnt from Pierre Koffmann, who was his pupil
the knife looks so dull haha. wonderful recipe though !
Impressive and delicious looking but, quite frankly, I prefer the traditional Spanish way with much more olive oil and the red coloring of the paprika.
You Can Call it God is Cooking ...
The feeesh
What a legend roux was
Fantastic chef; unfortunately a chemistry error was made. That is not alcohol, or ethanol, in the vinegar, but a carboxylic acid, ethanoic acid, which is formed when ethanol in red wine is oxidised.
He's saying there is a small quantity of alcohol in the vinegar, which can be true of wine vinegars because the conversion process may not be perfect. It will depend on how long the alcohol is allowed to ferment, and how it is blended and aged.
Jim, no one gives a shit. You learned some chemistry. Good on you, but no one cares.
8 years later you still sound like a c**t
Hot but NOT fry.....excellent
Escabeche. a peruvian dish
They have Escovitch in Jamaica. I doubt if it came there from Peru
Are you sure you don't mean "Ceviche"?
actually escabeche comes from the iberian peninsula (Portugal and Spain). could it be that you meant ceviche (which is pronounced similarly)?
Lucas C ------Peruvians think they invebted ceviche which is similar to escabeche the only diference being is escabeche is marinated meats with vinegar and ceviche is marinated meat with lemons. Peruvians invented nothing they are cocking methods, not dishes in particular
Peruviana -----No it's not and neither is ceviche no matter how much you claim that it is.
is true... escabeche was invented in Portugal to help conserve fishes when our fishers go to Canada in search of codfish... is true... escabeche and tempura are Portuguese inventions... search...
I searched. It came from Spanish Jews originally
@@annother3350 Don't believe what Jews say.
Missing some salt😉
None of their dishes are really cooked very hard. Very light touch on the heat, fresh aromatics, citrus, light onion, light on the pepper.
AND ZEN, WE TUHRN OVA ZA VISH. great cooking though :D
French escabeche? Normally its served raw
Maybe you mean ceviche
Albert, please, if you don't know, it is just better to remain silent. Escabeche is never served raw. The entire idea revolves around the cooked marinade. So, next time you want to interrupt a master at work, just keep you lips silent and learn.
@@phroney sorry I meant ceviche...they both sound so similar.
@UCx94bnmux0GL1E2SSRAelNw they don’t though do they? It’s quite clear you’re a fuckwit
Needs a knorr stockpot
You need a smack across your stupid face.
RIP :(
F
hahhahahahaaaaaa man who
In english what do we call it??? Shit of course.
Portuguese invented the escabeche...
It's French. Deal with it.
It came from Spanish Jews you fools
👎👎
amazing to watch and listen to. But this doesn't look too appetizing.
Shite