how to MAKE A VINAIGRETTE by TRAINING YOUR PALATE
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- เผยแพร่เมื่อ 20 ส.ค. 2024
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Get in the kitchen with me for this one. It's not as flashy or visually appealing as my other videos but learning how to train your palate and how to make a vinaigrette is super important. We are going to build a vinaigrette step by step, tasting it along the way to help you understand taste, flavors and balance. I will also show you how to properly dress a salad and how to plate it. Hope you like this different kind of format. Let me know down below.
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Sorry again for the lost footage. I basically went on to say how the bitter of the arugula continued to balance the vinaigrette and how delicious vinaigrette can make even lettuce taste delicious. It's a great way to make a quick and simple side to any meat, fish or chicken. Let's chat about it below...😘
NOT ANOTHER COOKING SHOW so looking forward to the fresh market veggies season dressed in vinaigrette 😋
Fantastic tutorial, these may be basic lessons but they are fundamental and teach a middle aged novice cook like me invaluable, transferable knowledge. Thank you!
As a touring musician whose been quarantined and locked down and rediscovering cooking in an actual kitchen for the longest time in 10 years the way you describe how chefs essentially listen to all the elements like musicians is spot on! Love your work!
Steve, man you amaze me with your videos and I learn something on each one! Excellent!
Thank you my friend! So happy to hear that!!
Dang, Steve is getting all philosophical
😂 Didn’t know I could go there huh?!
One of your most under appreciated videos.
Thanks dude
That’s bad ass Steve.. really broke it down Barney style and educated me on the “why’s” and “how’s”
🤣 Barney style. Thank you brother! Appreciate you watching!
Great video! I think leaning to balance flavors is something so few home cooks think about, but that’s what really lets you create your own recipes.
I had the same thought! Glad you can appreciate this. Was worried it would be a little less interesting than the others.
This is my STRUGGLE. I've been teaching myself to cook casually and I have finally figured out that balancing flavors is where I need the most work.
Dang Steve!! Dropping some knowledge. That’s how it’s done. And you make it a interesting learning Experience
Thank you brotha! Was worried this one would be boring for people!
Not at all boring.
I'm learning to cook in middle age, and these basic tutorials are spot on - thank you.
man thank you so much for this. your way of teaching is among the best I've seen in all my years of watching food vids. this is EXACTLY what I needed
I just commented on another one of your videos how I like that you educate your viewers. I feel like I am taking a culinary class when I watch you.💞Thanks.
You are by far the best teacher on TH-cam, thank you soooo much for sharing!
Thanks so much for the explanation. There is nothing better than home made……
NICE!! 👍 I think this is your best one yet, man! I really like that you took the time to explain all the nuances of flavor balancing. Defininitely a foundational aspect of cooking and meal prep so, good show on you!! BTW, I used to make a dressing with red wine vinegar, clover honey, dijon mustard, whole grain mustard, freshly ground black pepper, and a touch of salt. This I drizzled over a mix of greens tossed with sliced fresh 'Newtown Pippin' apples (the green variety, not the yellow) and boiled-until-tender fingerling potatoes (quickly chilled in an ice bath). Finally, over the tossed & coated salad, I sprinkled a few candied walnuts and some chunks of English Blue Stilton cheese... sooo, good! The Pippins are readily available in New England because that's where they're from.
[[A little trivia: Newtown Pippin apples are the oldest "American" apple variety and they're actually native to New York.]]
An alternative to the Green Newton Pippin, if for any reason it's not avaiable, would be a 'Pink Lady' apple. But, if using the 'Pink Lady', I'd switch out the clover honey with an orange blossom honey because it helps bring out the nuanced flavors within that specific apple variety. And, a fair alternative to the English Blue Stilton would be a good gorgonzola.
Sorry for another long-winded comment. 🙁
Very informative! I have not seen Newtown pippins, but I have seen Pink Lady's, I will look out for them this fall. I'm a fuji apple guy myself, or pretty much anything bud a red delicious. Where do they get off naming it "delicious"...
Vinaigrette salad dressing and more video, instant subscriber. Thank you man 👨
I put the ingredients in a jar and shake vigorously to emulsify. Works really well!
I made a delicious spicy mango-mustard vinaigrette and I couldn't have done it without you! Great lesson here.
I like this breakdown of something seemingly simple, but can make a big difference in flavor.
By far my favorite cooking vid on TH-cam. I love it to improve myself. Keep up the great work!
Steve this is very interesting. I'm at the office, so I couldn't make it along with you, but I'll be watching it again and trying it. Cheers brother.
Awesome man! Gotta let me know what you think! Figured it was the only way to truly get people trying this and understanding the act of balancing flavors.
Love making vinaigrette in a jar. It's easy to mix and you can store it in the same container
I've taken a lot from this video. You refreshed some of the basics/101s for me. Keep them coming!!!
So glad to hear that! You know I will!
Thank you for this video... for me this is the perfect demonstration to make me THINK when preparing/seasoning dishes... not to mention improving my ever evolving vinaigrette...
Great video! Just one thing: spicy isn't a flavor the tongue detects, but umami is. Spicy is like pain for the tongue. ☺️
Cooking is my favorite thing to do. I have a lot of go to channels for ideas and you're officially my go to guy. Your channel is the absolute best! Thank you so much!! I'll be sure to buy some merchandise when you get some XL in!
Oh I absolutely love the way you present your recipes and teach you are a master
He's amazing. And my favorite cooking video. Recipes and delivery are awesome.
Chef, a few weeks ago when I started following you there were around 45k followers and I sent a message into the universe for more followers. It seems to have done the trick...you’re welcome 😉 hope you’ll hit 100k soon 👊
Day ## of Quarintine and I am stoked on this video. Just made my first (and definitely not last) delicious vinaigrette! Thanks my dude! Cheers from California!
Greetings from London. Really inspired by your cooking dude! I love the passion and how you give every ingredient the appreciation 👌👌
Mate you should have a tv cooking show. I’m really enjoying your videos
You’re so rad. Love this show 💕
Your a great teacher I love how you explain the basic makes me become more aware
Thank you
I don't think I've ever commented on anyone's youtube vids before so you might be my first, but I just had to tell you how COOL you are. Like just straight up cool. Like I just wanna chill and have you drop food knowledge/preparation/production on me while I take notes kind of cool.
That’s really cool of you to say man, thank you!! Did you just find my channel? I appreciate you being here!
Yeah, I stumbled upon it after trying (and failing) to make a French omelette. I ended up watching a ton of your videos as I chowed on what eventually turned into a scramble. From one aspiring creator to another, I'm really looking forward to keeping up with your content!
Thank you Allan, appreciate that. And Did you watch my omelette video and it didn't turn out? I wanna make this happen for ya! lol
I watched your omelette video after I failed miserably for the third Sunday in a row haha. And yes, my Sunday mornings have become dedicated to trying to perfect the French omelette. I'm going to set up your video next Sunday and give it another go! Will keep you updated on my progress....
Allan Atienzo I made one for lunch today, it’s in my insta story. Here’s a trick, you need a good non stick pan first, and preheat the oven at like 300 degrees. Start the omelette like I do it in the video, then instead of letting it sit on the stove, pop it in the oven for like 2-3 minutes, should come out kinda like a crepe. That is like the fool proof way I’ve learned how to make it, but that way makes it a little less gooey inside.
I think all your videos Rock but this is the most important one ! Tks for the schooling on flavors ever one needs to know educated me ..,
Anytime! 😉
This was a great video with so much spot on info. I loved it!!!! You have a way of teaching what you know that makes things simple and straight forward.
Love the tip on how to dress the salad. Great video. Thanks!
Halley O'Brien thank you!! It’s often over looked!
i love your shows. and food wishes and josh weissman and babish.. all of you are interesting to watch, thanks for your vids.. and thanks for not being like a few others i wont mention, with all the cussing..
One of your best productions so far. Thanks Steve!
+Lasse's Food and Barbecue thank you! Glad you liked this more in depth format
Thank you, Stephen Cusato, you rock...
How refreshing! Thank you. 🎶🎶🎶
Great video, but I think you forgot to talk about umami. So many dishes can be seasoned with umami-rich ingredients or straight MSG to enhance the overall character of the dish. We should start treating MSG like salt, which is to season the food. When a stew lacks MSG, it tastes flat like when it lacks salt. Start putting a swig of soy sauce, fish sauce or anchovies in your food, and you WILL see the difference.
As you said in another salad video, mixing up vinaigrette can be too much work when cooking other things. A useful shortcut is to put the olive oil in an empty salad bowl, add salt, pepper, vinegar, and dry mustard; then add diced green onions, cucumbers, carrots, etc., and stir all to emulsify. Add the dry lettuces, tomato, olives, and cheese on top but don't toss until just before serving. I usually do this before preparing anything else, then forget about it until serving the salad as the last course.
Dude, you just keep improving. I love your style and processes! Nice!!!
Thanks bud! Had to test out what a video is like for me without mostly all the crispy broll and cinematography! Glad you liked it!
i learned alot from this. Thank you for taking the time to make it!
I'm definitely enjoying this video… and I'm taking notes.
Thank you man! Appreciate that!!
Crazy how this video didn’t get more views probably one of his best videos
I do my own vinaigrette always from scratch , and I also use agave or fig sirup:)
Delicious. I love making my own vinaigrette - I prefer more vinegar than oil, but that's cuz I love vinegar.
Awesome as usual my friend! Thanks for continuing to challenge me to do food better! Can't wait for the next one.
Thank you! I will always push you cause I know you guys can do it. We in this together.
Yes! Thank you buddy, nice break down, I appreciate it.
Brilliant!!
Simple is beautiful.
This is some amazing content. If even you consider doing an online class. I am there from South Africa 🇿🇦.
You inspire me to cook for myself. Thank you my guy😀
So glad to hear that!! Much love dude
So educational man. This was a damn good video! I would have watched it right away when you dropped it, but i wanted to see it at work today lol. Im gonna make this !
Thank you my man! Glad you had some entertainment for work!
First comment!!!! Another great one Steve.
HA! Love it! thank you guys!
Very informative! Never made one before so this is all new to me. Are there certain types of vinaigrette that go better with other types of lettuce or do they apply well to all?
I’m sure some fancy chef could pair them like wines to lettuces but in my book, there’s no rules, it’s about finding what you like and find interesting. If it tastes good to you and those around you, I wouldn’t worry too much about which pair best with what lettuces. As far as I’m concerned, anything goes as long as you stick to the technique.
I am totally hooked on yr channel. Thank u fyi u r kinda cute❤️ i tried many recopies of yours so simply done !
Question on how to emulsify/blend ingredients. I often end up making dressing/vinaigrette in a tall plastics jar, then I close the lid and shake it vigorously, if recipe calls for the slow addition of olive oil I do the shaking in steps. In your opinion this method makes me loose
Some flavor or texture compare to whisking or Emerson blender. The reason is that I have a small kitchen and don’t wanna get all the equipment like big bowl, blender, etc. plus there is no cleaning involved, all goes in a jar and a little work out after that:)
Great channel...one love
Wow, thanks
Love your style. Love the beanie. And most of all I really love that you use your hands! Seems we have lost the importance of that in our culture. It’s one of our senses and should definitely be included in experiencing food! Thanks for all that you give 🙏🏼
I came back 2 watch a second time.. ❤❤
Loving the series brother. At this point, I feel like I need to come down to NY to collab with you, talk food, and shoot a cinematic trailer for your channel.
Thank you bud! Let me know whenever you're in town!
Dude, definitely NOT ANOTHER cooking show! Off the topic of this vid, but I’ve been into cauliflower lately, would like to see you dissect it!
Haha that’s what I like to hear! I’ll be sure to address this! I love cauliflower too!
NOT ANOTHER COOKING SHOW can’t wait 😊
Hey! No double dipping!
What balsamic do you use and where can you get it? Thanks!!!
Shit was mad entertaining gg
Do you know or have any beet salad recipes?? :)
Best adding the vinegar first, then add salt as salt won't dissolve in oil.
Always add the acid first!
NOT ANOTHER COOKING SHOW Hi, th-cam.com/video/gwT6ULmtNlk/w-d-xo.html Stephane follows Auguste Escoffier. The 3rd version would normally have oil also, he explains in 1st post.
I WISH I COULD SEE YOUR BEAUTIFUL HAIR AGAIN YOU HANDSOME ❤️
When watching this (watch?v=-BJfsqzmeYg) Jacques Pepin tip on making a vínaigrette he has another view of the emulsion between the acid and fat. He says if the dressing is totally emulsified it sticks too much of the sallad, soaking and coating it like mayonaise. If it's blended but not fully emulsified it coats the sallad without sogging it. What's your take on it? Great videos btw!
How do you store it?
Do a cannabis recipe 😍
I love this guy and his recepies but it's funny he gets on the counter with his shoes. I I obviously know why he's doing it, 😀
Hi there, I'm allergic to mustard, do you think that wasabi could be a good substitute?
I’m not sure if it has the same emulsifying properties but it would give a similar flavor profile
Egg yolk is an emulsifier, as is tomato paste. The mustard seed hull is what acts as the emulsifier so not sure if you’re allergic to the mustard seeds or some other component in prepared mustard, but if not, you could use ground mustard seed.
so... binge watching ... and you've got another patreon ...
Omg! Thank you so much! That really means a lot. Very grateful! I hope you enjoy seeing your name at the end of my videos now!! 😊
👍👍👍👍
“Never had a watch” hahaha
Well, when you clean fat with soap, you´re emulsifying the fat in the water. Soap is the emulsifier
Wot no garlic?
FRESH LEMON JUICE.
OLIVE OIL.
AND SALT. (bomb af)
add honey and a little mustard to that, and see how much more bomb af it can become...
Sounds bomb 😋I’m excited to try it w mustard
That like dislike ratio tho
Gosh...I just want this guy to be my boyfriend.
DO U LIKE TABOOLI SALAD? :)
I like it, Don't LOVE it.
As long as you don’t dislike it 😝
Ngl t’s my all time favorite salad but that’s because I’m Lebanese!!
Boo. You're high.
I like your way of cooking and all those stories but those beanie hats... they look tasteless, sweaty ... do not fit the cooking at all... sorry bro:)
Great recipes, thanks!:)