Check out part 1 of our Latin Apps and Snacks cooking series: th-cam.com/video/0ibQS641UbE/w-d-xo.html Let us know what you think in the comments below!
*O'OOOO MY GOOD-* *NESS👨🏽🍳 HOW DID* *I MISS THIS ONE* *THOSE ARE* *ABSOLUTELY* *POSITIVELY* *SABROSO🌟* *I LOVE ALL OF THE* *TECHNIQUES THAT* *YOU USED🌟* 🥰 *I WILL CERTAINLY* *USE THEM TOO🥰* *MANY, MANY* *THANKS😍* *I MUST LOOK TO* *SEE WHAT ELSE* *I MAY HAVE MISSED* *OUT ON✨* *FANTASTIC* *RECIPES CHEF👨🏽🍳* *PATRICK🤍*
Thank you so much! How’s the personal chef business going for you? Sabroso actually started out in 2009 as a personal chef business. Thanks for watching!
@ClaudioSilva Actually it’s boiled first then fried once. The secret is adding baking soda when you boil it, then when potatoes are Al dente, stir them around in the pot to create a rough exterior which when you fry makes for even crispier potatoes. Thanks for watching! 👍🏽
Your patatas bravas has nothing to do with real spanish patatas bravas. First, you cooked potatoes too long. Secondly, it should be deep fried. It’s possible to bake them with olive. Thirdly, bravas sauce is without mayo. It’s chopped onion, garlic, bayleaf, oregano, shot of red winegar and tomatoes. All fried and reduced in saucepan.
Thank you for your feedback. I never claim to make authentic dishes because it’s always up to region, family traditions, etc. My focus is to highlight these wonderful dishes to people who may not know about them. As a chef I’m always going to put my spin on a particular dish. Again, I do appreciate your feedback and will refer to it when I do this dish again 👍🏽
Check out part 1 of our Latin Apps and Snacks cooking series: th-cam.com/video/0ibQS641UbE/w-d-xo.html
Let us know what you think in the comments below!
Lo he comido en España muchas veces y usted lo hace ver fácil
Lo voy a hacer yummmmmmmy
Thank you for sharing
Muchas gracias 😊
Cada vez que veo un video suyo me da mucha hambre 😋 👍
Gracias Darwin! Puedes hacer estas recetas en casa mi hermano! Fácil!
*O'OOOO MY GOOD-*
*NESS👨🏽🍳 HOW DID*
*I MISS THIS ONE*
*THOSE ARE*
*ABSOLUTELY*
*POSITIVELY*
*SABROSO🌟*
*I LOVE ALL OF THE*
*TECHNIQUES THAT*
*YOU USED🌟*
🥰
*I WILL CERTAINLY*
*USE THEM TOO🥰*
*MANY, MANY*
*THANKS😍*
*I MUST LOOK TO*
*SEE WHAT ELSE*
*I MAY HAVE MISSED*
*OUT ON✨*
*FANTASTIC*
*RECIPES CHEF👨🏽🍳*
*PATRICK🤍*
Yea this goes back a ways 😂
nice 😊
Thank you so much! How’s the personal chef business going for you? Sabroso actually started out in 2009 as a personal chef business. Thanks for watching!
Well now all I want to eat is pan con tomate
So simple, yet so good! Let me know when you do it so I can taste test! 😆
Hay mate for the patas bravas double deep-fried the potatoes
@ClaudioSilva Actually it’s boiled first then fried once. The secret is adding baking soda when you boil it, then when potatoes are Al dente, stir them around in the pot to create a rough exterior which when you fry makes for even crispier potatoes. Thanks for watching! 👍🏽
I'm gonna try that see what happens
Why using Japanese mayo? I have found it very salty
Actually Kewpie Mayonnaise (the brand I used in this video) has a slight sweet taste. Check it out if you have an Asian market near you.
Your patatas bravas has nothing to do with real spanish patatas bravas. First, you cooked potatoes too long. Secondly, it should be deep fried. It’s possible to bake them with olive. Thirdly, bravas sauce is without mayo. It’s chopped onion, garlic, bayleaf, oregano, shot of red winegar and tomatoes. All fried and reduced in saucepan.
Thank you for your feedback. I never claim to make authentic dishes because it’s always up to region, family traditions, etc. My focus is to highlight these wonderful dishes to people who may not know about them. As a chef I’m always going to put my spin on a particular dish. Again, I do appreciate your feedback and will refer to it when I do this dish again 👍🏽
No uses metal! Ay!
Ok 👍🏽
Lose the rap
😂 WOW
Screw that guy. Love it.
Thank you @miked1709 😆