Foie Gras Au Torchon - Bruno Albouze
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Learn how to make your own foie gras au torchon, a pure delicacy!
To get the full recipe go to brunoalbouze.com
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Deveining a foie gras is a pretty serious technique and I've never seen it done before. 10/10 video and channel
I'm surprised you don't have more subscribers 😕 this is a really good channel
+Generation4EvaYoung you're right, subscribed!
th-cam.com/video/zBWbTSQ6wZY/w-d-xo.html
C'est génial comme invention humaine: un être sensible castré à vif pour qu'il engraisse, immobilisé dans une cage pendant plusieurs semaines et gavé jusqu'à la stéatose hépatique, autrement dit torturé...quel régal le foie malade ! ...pauvres inconscients
th-cam.com/video/ql3CtnriSTw/w-d-xo.html
I subscribe to only cooking channels and i must say this is the best profesionall chanel,
3 stars michelin for you Bruno
@@StarsShineForYou63 Pourquoi inconscients? Je sais parfaitement comment on produit le foie gras.
1:33 when he says hours it sounds like hes a cat
And now I'm listening to it non-stop! Arrrwwwz!
is this the voice I usually listen to in commercial on the airplane ?
quan thai indeed✈️😴
Thank you chef Bruno. Your technique for removing the veins is great. I've always have trouble removing the veins. I'm bookmarking this video. I enjoy all your videos and recipes. Your the best on the web!
There is a big difference between force-feeding in a factory and force-feeding in a farm by a farmer who the geese trusts and not by a machine. My grandmother used to keep geese and make foie gras, she also showed me the force feeding and it wasnt torturing to the geese at all. Keeping animals cramped up in a metal cage for the whole length of their lives in a factory is the real torturing yet people dont seem to be as hysterical about it as about force-feeding.
People who like to scream about shit they really do not care about just so they can ride the high horse so they can feel special while suppressing anything they disagree with anything about a subject.
viktor varga over feeding an animal specifically to make it as unhealthy as possible for their fatty liver is horrible. don't make excuses
as for high horse, people can get on those when they are genuinely ethically and morally superior to someone who kills and eats somethings fatty liver for no reason other than 'it's a delicacy'.
Keeping an animal just so that you can kill and eat them in the end is horrible. Yet it is what omnivores and carnivores do on Earth. Death is unhealthy for the animal. Being overweight is slightly less unhealthy than death, both of them involves a little torture. Life on Earth involves the death and torture of weaker beings to consume them and transform them into energy for our body.
The high horse should also be reserved for someone that makes sense, has a general understanding of basic biology or the surroundings that we live in.
viktor varga that's a very sad take on the world. There are very, very few species that torture animals for pleasure. We are one of them. As soy has everything meat does you don't have to eat meat or torture animals or whatever you like doing in your spare time anyway.
I'd love to understand what doesn't make sense to you. But as ypu obviously have no understanding of basic biology it wouldn't be a good explanation.
It doesnt make sense that i just explained to you that i have seen geese being force-fed and not express a single sign of torture. Yet you find it more horrible than the fact that we kill them afterwards to eat them.
And it doesn't make sense that you think that animals that are killed by other predators don't feel any torture. And it doesn't make sense that you think animals have some kind of profound respect for each other, while basically all insect devour their preys alive, not that being clawed to death before eaten sounds that much better to me.
Finally i found a chef who helped me a lot un cooking ans baking i tried most of ur recepies and all of them are stunning ❤❤❤ ur follower from Lion-France et je suis algérienne d'origine😍
Tu est trés sexy.
I literally eat sandwich over and over. and this channel is open everyday for me to satisfy my eyes while i’m eating sandwiches ... it makes my boring sandwiches more tempting ... I think addicting to eat my rubbishly boring sandwich because this channel : (
It's a pity, vietnamese kitchen is really good.
Have Miam-Ô-Fruit in the morning instead
Délicieux! Explications clair et compréhensible pour le nettoyage! Merci!
Van Damme has a twin. An awesome Chef de Cuisine , Chef de la vineyard .
5:32 how to show your muscles 101
How to show your beautiful face to Bruno, is he married ?
You are always the best !!! For me you are the Top of the best!!! Thank you very very much! Bless you and your Family!!!
He's like Jean Claude Van Damme teaching cooking. All we need is the splits.
Dang that looks soooo yummy, so fancy-French, moist and delightful...and the Foie gras too!!!
🤣🤣 underrated comment
what's more to say?from starter,main course,pastry,dessert.knowledge of all that in a single person....n that's Bruno Albouze
thank you bruno. i sincerely needed a directional video for foie gras au torchon. its been years since last i made it and i seem to have misplaced my french laundry and foie gras a passion books!
Finally a great and simple way to make a torchon!!!
I’m having flashbacks of human anatomy and having to dissect a fetal pig and locate all of the major organs, arteries, veins, and nerves. But we never got to/had to dissect the liver, find all of the veins inside said liver, and label them. Kind of wish they had us do that. Anyway, great video!!!
Nice work! Ive never seen that done so clean before respect chef bruno!
Love you and your show! I'd love to watch you make something with snails... pretty please?
"Look at these beautiful logs" 😂
5:32 is the reason why i subscribed.
I am going to try this over the weekend. I am unsure about "pink salt". Is it Prague powder #1 or #2? Can #1 be used in something that's essentially raw (only cooked for 90 seconds)? Many thanks in advance
It's great to see a expert at work ,you are the best
The best didactical explanation ever ! Compliments to Chef Albouze !
Dear Bruno, receive these letters as a gretting of friendship and afection. Also congratulate you for your performance in the world of gastronomy, encouraging you to follow with passion and enthusiasm such high work, showing the world your greatest brilliants. Pâté de Foie is one of my most endearing flavors of my life in Europe and I would be very happy to prepare your recipe. Since 3 years ago, for health issues I can not consume any type of alcohol, no matter how insignificant the quantity in the kitchen may be... Is there any sustitute for liquor? And if there was an option, would it affect the process of making the Pâté? Can its use be suppressed? I will be attentive to your answer. Bernard Beyloune
Wow , this is high cuisine techniques here. Some how you made me want to watch the movie "Babette's Feast". Just watching the process is so interesting and delightful, even though it is fatty liver.
This French man is charismatic af
Can you do this using some regular liver? Can't easily get foie gras in my country. Does the fattening process makes a huge difference? I wish I can go to France someday. Thank you.
Looks amazing as usual.
You're the best Bruno.
omg that's huge!! like human liver!
+MrLinushka The gavage (overfeeding) makes the liver grow this big, it increases the amount of fat in the liver, and it's so delicious!
+MrLinushka and in France, ducks and geese livers are smaller than the one in the video
I know about the gavage but never thought it grows so big...i'm against and don't eat it at all. Also where I live it's sreally expensive and not many people eat it(personlly hate internal organs and don't eat a lot of meat at all)
+MrLinushka In France too, a good quality foie gras is very expensive and rare, there are just a few farmers who raise and feed their ducks and geese the good way, overfeeding these animals without hurting them is a very delicate process but unfortunately, industrials don't care about animal suffering, that's sad.
Amazing Bruno! 🙏 thank you, good Sir.
Great video! Watched it like a 100 times. I have one question though. After you are done with making it and then slicing it into those rounds can you sear them in a really hot pan just like normal seared foie gras?
lmao the comments. I have fun reading them eating my foie gras. It's delicious, even more reading delicious hateful comments :D
If first had this in France . We can't have the real deal here in Australia. It is Devine simply Devine
It's a logically inconsistent position that foei gras producers should be judged by the best, not the worst. Production drives consumption and lower-price production drives more consumption than higher-priced production.
Just prepare two logs of foie gras. One plain with the basic seasonings and the other with a coat of porto, mango chutney, fleur de sel, grained pepper, walnuts and prunes. It will be served with toasted pain d'epices aux figues (fig ginderbread).
My husband is French but unfortunately he doesn't speak has sexy as this guy.
Isso é doença k nojo
This is aperfect recipe, thank you!
Gorgeous..... Very informative and woukd love to try it one day..
his voice tho ! its like an action movieeeeeee haaaaa
Bruno! You should open your talent school of cooking!
Listening to a French dude explain foie gras to his Californian neighbors is about as entertaining as listening to a Dutch guy attempt to justify Zwarte Piet to non-Dutch.
I am Californian and I don't mind foie gras :P
Easy, Just say, 'oke ,youre opionion'
You and your videos are amazing Bruno. Can I make a torchon with precut foie gras pieces?
Very good VEDIO AND FOIE GRAS IS GOOD FOR HOME PARTY
rather than poaching it, can i cut it into slices then sear it?
Im sorry chef Bruno. I prefer to be uncultured for today
Truly I’ve have cooked it without removing them. Will it cause any with health issues ❓
is this a liver of a duck? how could it be so big ???
nohasamy77 Fast food chain
I love it.. We buy it in france, this i have to try.
I will no longer eat foie gras which I found DELICIOUS and buttery smooth. BUT when I started thinking about the poor zGOOSE or DUCK who had to give its life for my enjoyment, I had to stop. These creatures deserve their God-given lives no matter how tasty. Ditto for DEER, COS, SHEEP, etc.
Damn this guy knows his stuff
Bruno Bruno Bruno you are the Picasso of food
I am addicted to foie gras
Last year I had it everyday at least twice a week
Last sunday I had for the first in 2017
I love your cooking bruno
Is it safe to use the plastic wrap in boiling water releasing its BPA to the food? asking for a friend..
New lesson for me: to clean up the vein of the liver❤️ Amazing prep Chef! Thank you
Can this be seared too?
Hi Bruno!!! More foie gras recipes pleaseeee!!!
wouldn't it be better if you seve the whole thing? I like my foie gras smooth and easy to spread.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Chef Surgeon!
The de-veining part is really a waste of time and messy, there is no need to devein it because it doesn't effect the taste at all and its edible
It's the result of force-feeding to ducks. Fucking brutal!
how is this technique doing compared to bain marie in a terrine?
Season generously with vegan tears
Heureusement en France 🇫🇷 nous savons faire du foie gras !
i have seen your video from JAPAN(*^-^*)
i likeyour cooking so much!!
arigatou!!
Foie gras is believed to have originated with the ancient Egyptians, who observed that migratory geese and ducks stored fat in their livers; they began force-feeding them to procure the fatty liver as food. Birds on foie gras farms don't have the ability to engage in natural behaviors, like flapping their wings, preening themselves, or swimming. This force-feeding causes the birds' livers to become diseased and swell up to 10 times their normal size. Please watch this video.
(379) The Foie Gras Assembly Line - TH-cam
Like i'm watching a movie omg
One of Hannibal lector’s meals
Watching that liver being prepped made me feel pain in my abdomen.
I disagree 100% about judging only the best farms. We should be striving to get the worst farms to that standard at a minimum
No disrespect, but I don't understand the point of poaching it. The brief 90 seconds doesn't seem like it would accomplish anything but melt and waste some of the product, whereas cooking it longer would melt and waste a lot more. I tried curing a foie without any heat once by following similar steps, but by covering the torchon with salt, sugar and herbs for 48 hrs in a sealed container in the fridge instead of poaching it. It was probably the best thing I ever tasted. Could you explain what the poaching does?
+Lawrence Ballack it is so that you have a smooth finish to the foie gras au torchon. heat will melt the fat and set the torchon. it was explained clearly by thomas keller's french laundry cookbook and again by michael ruhlman at ruhlman.com/2011/05/how-to-make-torchon-recipe/
also, no matter how long you cured the foie, you are actually eating raw foie. like cold smoked salmon, its still a raw salmon. salt only draws out moisture and with that it prevents bacteria growing. if you are serious about cooking and curing, you might want to purchase brian polcyn and michael ruhlman's book Charcuterie: The Craft of Salting, Smoking and Curing. it explains exactly how and why curing is important
Thanks for your comments. I was scared about poaching it for 90 seconds but your comments made me trust to not cook it more than that. Second Christmas entrée done 🎉
to be honest the only difficult part is to deveined the liver. once you pass that step its quite easy! as for poaching, just make sure the water isnt boiling, just keep it below simmering point, the water is hot and smoky surface but no bubbles and you will be fine! good luck or i should say bonne chance!
.
I only have a bag of pre sliced foie gras (like mini steak cuts) is it still possible to make this dish? like would the outer layer not look as smooth as yours?
His accent is weird. But I think want to hear more
I love your cooking
Gerardo nava ME TOO!!! LOLZ!!!
wow it's only coocked for 90 seconds?
OMG just leave the gd veins in!!!
Oh my god.... its like a surgery
0:53 thought my phone was ringing.
Loooove to make this. One of my daughter 's favorite dishes. 👍🏻
Sua filha come isso ? Fígado com cirrose?
Je valide ta recette mon Coco.
Validation francophone adjugé
Bonjour Bruno, combien de temps ça se conserve une fois "cuit" ?
Wow. That was incredible.
that a good thing , so how can I make a
Eshte ushqimi im i preferuar te haje per dite nuk merzitem kurre.
I shouldent have picked this one while I was feeling a little sick.
Hello Sir, is it unsafe to not remove the veins from the four gras❓
mouthwatering!
Here it belongs to traditional Christmas meal.
Just wonder what s this *pink salt* ?
une recette bien "torchée" !!
foie gras petit Grégory
Man this is awesome :)
Bonjour Bruno! J'ai préparé un torchon au porto et sirop d'érable. Je vais le pocher ce soir, mais je trouve le temp de pochage de 90 sec hyper court! J'ai visionné des vidéos qui suggèrent une cuisson de 10-12 min pour un torchon mi-cuit! Des suggestion? Merci!
brilliant & THX！
very special!!!!!!!
and this is eaten with bread? or on its own?
sooooooooDark Here: www.brunoskitchen.net/52962/blog/post/Foie-Gras-au-Torchon
Don't know if this helps but the way we eat it at my house is mostly with something like poached apples, pears and/or toasted baguette. I know me people like marmalade(?) I think it's called in English (cause I'm not sure about the difference between jam/marmalade/jelly).
Very nice foah grah.
Can you teach us how to make pate? Thank you
wow your salt is like hot pink
This is the most Asian sounding French dude, ever.