French Chef Reacts to CRAZY WORLD SAUCES !
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Mother Sauces Ep10. Install Raid for Free ✅ IOS: clcr.me/ZZEtLy ✅ ANDROID: clcr.me/EMZfMp ✅ PC: clcr.me/FYPUgk and get a special starter pack 💥 Available only for the next 30 days
The Sauce playlist is available here : • French Chef Reacts to ...
Starring and Big thanks to Enrique Olvera, Chef Wang, Solha El Waylly, and Cristiano Tomei.
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Salut,
Alex - บันเทิง
Fun fact: in Italy the "garlic germ" is called "anima dell'aglio", which directly translates to "garlic's soul"
Am italian, didn't know that
Sono italiano, non lo sapevo
Cool. So black garlic has a black soul. Interesting...
@@HisGrandNarrative I didn't know black garlic existed, interesting!
Oooh. It basically means I'm a soul eater **villainish laugh fills my kitchen**
@@TheMikiwar the culinary world is far and wide my friend. Always new stuff to try
The way how Alex pronunces Raid Shadow Legends sounds like a very good Sauce he would try to make in his videos
The sauce made of my spare time 😅
Red shadow legends
@Jay Ar never paid in a mobile game. Why should I?
HKHKHKHKHKHKHKHKHRaid
@@maximilian8170 the rule #1: never cook sober 🤤👌
*Sees Raid shadow legends logo*
Me: “oh no, not him too”
Alex: “this video is brought to you by Rrrred shadow legends”
Me: “thank god, it’s not them...”
Lmao
I love the flavor on this one tho! I'm not going to complain.
Hey man, its good money. I wouldnt say no to free money
You're a excellent chef, but that yellow bar makes you an excellent human being.
Hahaha. You have hit upon the very heart of the thing, sir.
@@sodousdodous5108 ?
@@sodousdodous5108 obviously a typo, get a life xd
agreed!
@@sodousdodous5108 wow if you're the grammar police of youtube, your job is never done, that's for sure.
Alex after going to Mexico: “Can I make a 4.6 years sauce under 4 minutes?”
If the world wasn't in the midst of a pandemic, I can see Chef Alex in Mexico, trying out that sauce. Hopefully it happens in the future.
I would go in a heartbeat
@@FrenchGuyCooking need a guide/translator?
@@FrenchGuyCooking Please - it would make an amazing video when this pandemic is over!
Pleeeaaaase! Anything you need, Mexico is waiting for you!!! 🇲🇽
My wife and I had the privilege of eating at Pujol in Mexico City a few days ago. That mole madre has now been cooking for about 7 years. Every course, particularly the mole, was absolutely incredible. I highly recommend a visit if you have the opportunity.
Me, an Italian man, watching a French man react to an Italian man making sauce: *yes*
Inception achived !
While he is speaking in english
Me a French man, reading an Italian man comment, watching a French man react to an Italian man making sauce.
My life is complete!
Same
@@jeroboam4486 Me, as a Dutch man, reading a French man's reply to an Italian man's comment on watching a French man reacting to an Italian man making sauce.
*I feel like I walked into the wrong room*
I just love how humble and open to learning something new Alex is. His passion is very inspiring.
Me too thats my favorite thing about him that I've noticed. He's not arrogant at all and open to learning about all cuisines.
Great video. I'm tired of reaction videos with people mocking of "wrong" cooking. Instead you made a reaction video to good stuff. That is Gold. That is what motivates me to home cooking
Allez hop on veut une collab Sohla x Alex ♥️
je vois que tu connais les vrais bails loic
Please no
@@t_y8274 please yes !
tu es sans doute la dernière personne que j'attendais ici
@@zerobrine1076 bonne surprise en effet
“I think Italians do it so much better when it comes to tomato sauce”
Every Italian is over joyed by this statement by a French cook and every French chef is dying 😂
Nah French are more humble
Only because they have the best tomatoes ;)
some people are looking for trouble .. not diminushing italian cuisine
Oui, mais c’est vrai!
"Son of your mother sauces", I´d buy a t-shirt with this phrase
Alex, most food processor "pushers" have a whole in the bottom - thats pretty much what Sohla is using there.
Yeah, I kept waiting for the moment when he would realize he already has one.
I thought everybody who cooks and has one knows about it - they used to talk about it as a feature in blenders and food processors.
in retrospect, the hole makes sense now for a slow drizzle, and not just hand wash drainage, but if you’ve not seen it, nor been told before 🤷🏻♀️
🤦♀️ I’ve used them since forever and never realised until now... I’ve always drizzled the liquid slowly down. Now I feel real stupid 😳 😂 maybe it’s a french thing.. 🤔
I had no idea this was a thing, I drilled a hole in mine thinking I was a genius. Turns out I was just implementing a feature which should have already been there.
The chef that founded Pujol here in Mexico is called Enrique Olvera, he has an episode on a Netflix documentary that goes deeper on the Mole Madre. You have to visit Mexico and specially Oaxaca to have your mind blown! Salut Alex!
Oaxaca is the land of sauces
In the Mole video they also talk about how people have cried while eating it because it's so good and emotionally overwhelming. Hope you've got help with the translations because there's so much to each video, amazing!
You should have a look at an amazing sauce from the Canary Islands (Spain) called 'mojo verde' and 'mojo rojo'. Augments every ingredient on your plate, it's amazing with some local 'papas arrugadas'
Man brings the sauce, i simply can't compete
I was like “OOOOOOH” every time a sauce is plated!!!
Best series ever, Alex!!! 👍🏼
Alex: Something lighter on work for this week
also Alex: Let's create the most effortful react video on the site.
Hi Alex... love how you are studying techniques from different cultures. For the Chinese video I think what he is making is a pouching liquid called Lou zhi (滷汁) which is used to pouch various types of meat. Pouched meat in Lou Zhi is called Lou Mei (滷味) This pouching liquid is used over and over again ( chefs would add new liquid to it to maintain its volume and some shops use this liquid for decades) That being said Lou Zhi is not really a stock that is used the same way as that of western cuisine because this doesn’t get consumed (well not directly) and that’s why there’s an insane amount of ingredients that goes into it. It is a sauce perhaps by itself. Chinese call their stock Geo Tang （高湯）which is like a broth that is used to elevate flavours in many dishes *correct me if I’m wrong :) I wonder if the western world has similar pouching liquid/ sauce as Lou Zhi ... if there is can you do a video of it? your videos keep me so curious. Thank you :) love what you are doing
Awesome Alex! Sauces from around the world. The taste of culture.
This nearly 5 year old sauce makes me remember another dish: stinky Tofu there are some restaurants and food stalls that basically use their brining liquid since generations, some of them claim, that their brine is around since 300 years ago.
I've had soy braised chicken where the braise has been around for decades. Don't know it was that or their recipe, but it makes a difference.
Ah, yeah, Red Shadow Legends, my favorite
Red sauce legend.
OK now I officially feel like a dunce. My food processor comes with one of those cups with a little hole at the bottom for slowly dribbling oil, and I bet yours does too. Literally no one knew that. I would’ve never guessed that in 1 million years. My homemade aïoli game just went up a notch. Thank you for this video Alex! I love stepping out of the comfort zone every now and then and discover something new and wonderful. ❤️
I bet it says something in the manual.
"Toum" is exactly how we pronounce "توم" in Arabic, which means garlic.
It seems quite similar to the spanish sauce ali-oli (garlic and oli)
There's something I really love about watching French people drink tea.
My favorite part of this video was the raid ad
I like that the review is about making things right and not about making them wrong.
raid: shadow legends...
the meme powers on
Lmoa
he should better colab with better ads is he even play this game for real? most youtuber just randomly pick any ads. but whatever better than nothing and no sponsor.
rred shadow legends
I burst out laughing whenever he said it
At this point i am really wondering how much raid pays for those sponsor spots.
Your videos bring warmth to my heart. I love your curiosity, passion, wonderment, and ability to communicate so effectively in English. I wonder what directions your passions will go in the future..I wish you the very best life has to offer.
He doesn't sound like himself if there isn't that little echo and acoustics from the kitchen
Adding a carrot to a tomato-based sauce prevents heartburn. I assume this is because it does counteract the acidity.
My grandmother's tomato sauce always included a carrot. It became the "treat" to eat when the sauce was done.
The similarities of all the videos are balancing the acidity with some kind of sweetness. Amazing ..
1:58 to skip ad
Thank you! This is fantastic! I love learning from other cultures. As a Puerto Rican with a love of French cuisine...this brings it together
Hi Alex
The Chinese master stock you saw it more of a braising liquid rather than a stock which we use for general cooking.
Chinese cuisine has many regional braising styles both with chillies and non-spicy versions. Food is braised in this master braising liquid and the stock is continually replenish as more ingredients are added. This style of cooking is called lu 卤 and we don’t normally consume the sauce itself. It just lends its flavour to the braising ingredients.
A more general master stock which Chinese cooks use is very similar to the French style. Take a look at 上汤，高汤 or 吊汤 (clarified and similar to consommé) which you can also copy into TH-cam.
I see you have my Chef soulmate, Sohla on here. Nice.
I look forward to your videos now every week and you did not disappoint.
I am so amazed by you covering Wang Gang! He's one of the famous Internet chef in China! I am glad that you review his video!
Hope we knock this covid thing over so we can get to see some episodes of Alex on the regional cuisines of China and Mexico in the new year... filmed on location ofcourse.
Tomato sauce is an art. You pack it full of umami with tomato, meat concentrates and, well, umami spice. Then you add the flavors you like, but just enough for it to be noticable and then you stop. Basically, just enough citric for it to be noticable, just enough sweetnes for it to be noticable, and just enough spice/heat for it to be noticable and so on. Then, when you're happy with the taste and have reduced your sauce for 3-8 hours, then you add salt to further boost the taste of your sauce.
It's an amazing techniquie that can be used for anything from pizza sauces, meat sauces (bolognese-style), tomato soup or even tomato flavored ramen soup.
Tomato sauce is my favorite thing to make, because it isn't an exact science. You spend hours tasting and adding flavors to your liking. If you haven't made a tomato sauce before, you're missing out!
haha I can tell Alex has gotten really into raid shadow legends
Your videos inspire me every day and are exactly what I have always missed when cooking.
Even though I don't eat meat, I learn a lot of basics with each video, but I would love to see more vegetarian main courses at michelin level! Thank you Alex :D
You can tell Alex is really into gaming when his top three favourites about this game is "visuals, team building and the random summon screen". If anything, I respect you more for it, Alex.
If you're looking for some variations from the traditional French, I add a few cardamom pods and whole star anise to every stock I make. It's absurdly delicious. I do it with chicken soup, too.
Me when the Chinese guy kept adding those spices:
"Okay that's a lot of spices. Okay even more? He's adding even more? WAIT HE STILL ISN'T DONE? HOW LONG DOES HE KEEP GOING?!"
@GhostoftheMachine Those spices are local. Not that it's cheap, but not a show of extravagance either.
Alex and Tomei... Best crossover on youtube.
I'd make my toum from pure garlic germ and garlic germ only.
Pff, "eww nooo, too pungent"
Where I'm from you stink of garlic or you get eaten by vampires, there's no third option.
Your absolute passion for these sauces shows in your emotions and reactions, it’s so unique and VERY contagious. Thank you for all your awesome videos and energetic love for food and cooking!
Toum seems like the traditional Spanish Aioli, which is the garlic, salt and oil.
Oh, the lovely Sohla!
-Brad, somewhere, probably
this format of video is great .id watch a series of that for sure.
You know the Italian flag? Its color is basil, cheese and tomato sauce.
Basil, Pasta and Tomatoes
Make ALL the sauces, Alex! You can do it! I believe in you!
Wonderful video. I've been making that garlic sauce for a long time now (great mayo sub for vegans), but the tomato reduction, and the spiced Chinese sauce are so interesting. I know what I am doing this week! Thank you Alex!
Michael
I love the garlic sauce too!
Mole can be so delicious when done right.
Wonderful to listen to your thought process. Thanks for sharing.
Alex, chef Wants video is not about making the stock (brown liquid) for directly eating/tasting purposes but rather the liquid is used to flavor the chicken and duck inside the pot. The thing that's supposed to be eaten are the birds, not the liquid. The liquid can be saved for later cooking (poaching) of the birds to provide the flavor, the longer that liquid is, the more flavorful it gets.
ah yes Raid Shadow Legends... how is this related to anything that he does lmao. EPIC AD
They just pay really, really good ...
I appreciate you brewing that tea properly. Gotta love a Gaiwan!! Also I would suggest letting the leaves breathe in between infusions.
C'est un plaisir vraiment et totalement partagé !!!
I love to watch your excitments over other chefs cooking and the gloom on your face when an idea hits you.... and I love Sohla 💜
Alex, you might want to look into the controversy surrounding Raid: Shadow Legends before accepting a deal with them in the future. You might not want to associate with them. The fact that they are now grasping outside of the gaming community tells me that they aren't getting enough deals within the gaming community anymore and that is probably for good reasons...
Merci Alex pour les découvertes !
No raid got you too. Did you actually play it? It’s riddled with micro transactions and feeds into addictions and lack of self control.
Does it look to you like anyone promoting that crap actually plays it? All the endorsements look like they're reading from a teleprompter while being held at gunpoint.
Yeah the game and company are toxic.
Im pretty sure he got 20K of it, if that means he continues those Videos im ok with it
Dude! Alex! Thanks for doing this. Sometimes we all get pigeon holed into French and Italian ideas; myself included. It's refreshing to remember that there's so much value in the large swaths of different culinary values across the globe.
Chef Wong basically used crystal sugar to melt in a pot water and reduced it down, so it become natural food color without any taste. It is a commonly used technique for a lot Chinese dishes. The sauce chef Wong made is for brining meat. In any Chinese restaurants, they all have their unique take on the brining. Another thing is after soaking the meat in the brining, the flavor gets enhanced, which is why every restaurant keeps the aged brining.
so I found you on Facebook about 5 months ago
and I fell in love with your fascination for food
the fact that you really break things down so we can understand what exactly is happening when you are cooking its really fun to watch thanks for the fun content cheers from ottawa CA
The very contrasting difference between western and eastern cooking is so interesting to watch.
Toum or Thoum is usually a side dipping sauce like ketchup or mayo, although it can be added to sandwiches and rolls.
If raid was a sauce method it would be the molding stage.
6:00 GAME CHANGER. I just ran to my kitchen to check and low and behold, the pusher has a little hole in it!!! Never realized it had a purpose. I can totally relate to your reaction. Guess who's making some fresh mayonnaise tonight!!!
Can confirm about the carrot in tomato sauce. My family recipe spaghetti sauce usually has carrots in it and with some experimentation I found out that not putting in carrots made the sauce WAY TOO ACID... Had to add a lot of sugar content to make it palatable again.
The 4,6 year old sauce does remaind me of my grandmothers Gravy. She made the best and most flavourfull gravy ever (at least in my opnion and the rest of my family). Once she died we found out her secret. She had an special pan for the meat and gravy. And she never cleaned it. She would use day after day the same pan to bake the meat and made from that the gravy. And all the gravy and meat leftovers would made it the most flavourfull gravy like ever. I think it had the same principal as the restaurant in Bangkok who uses everyday the same broth for 40 years or so for their soup.
Thats not salt, thats msg brother!
I would loooove to watch more of your research process like in this video. It was great!
Raid : shadowlegends.... U ARE GROWING UP
this video was so fun! please review more food from different cultures!
So the Chinese master stock Lushui, doesn't have the same use as a traditional French stock. Its primarily used to basically confit meats in. And as a Sauce for those meats. And we just use the same stock over and over building flavour and complexity.
For mine: bay leaves, nutmeg, cinnamon sticks, star anise, dried chillies, sichuan pepper, dark soy. When starting out you have to make it with an older chicken, not the plump moist chicken at super markets, but chicken with thicker skin and tougher meat. You can cook pork intestines in it and it is one of my favourites along with other things like liver, cow stomach or any type of meat.
Red Shadow Legends? Is that a new Mobile game? :P
Alton Brown taught me to use carrots in tomato sauce to counter the acidity two decades ago. My friend, who has full Italian ancestry, said I was crazy one day when I did that. I can't wait to show him this actual Italian chef adding carrots to the sauce
love this format! great to see where you draw your inspiration and your reactions
Well you should watch more asian cuisine. You gotta be surprised
Mole is a wonderful sauce! Every woman makes it just a little different. Nuts and chocolate with chili and tomatoes, sesame seeds too. What a dish! Some is hot and some is sweet. It's a taste from my childhood.
Imagine getting sponsored by raid
10:02 is rock sugar . The difference between normal sugar and rock sugar that it is a bit more shiny. This can be seen a lot when you look at Chinese Braised pork recipes where they use rock sugar tends to be a bit shinier like "glazing" compared to those that dont.
Bit disappointing of this week sponsor. Raid Shadow Legend is a gatcha game with very aggressive marketing and young audience target. It makes, in my opinion, shadow to your other sponsors.
Brilliant episode! Thanks Alex, never stop looking for inspiration, it shines!
No hate on Alex for raid sponsor, these videos must take a toll on his wallet! A small price to pay for such an amazing quality
we want more of this kind of vids Alex it was so incredible to ssee other cultures making their traditional sauces
lots of love from Kosovo here
Really man?! Raid shadow legends? Quality game? Please don't be ridiculous. I thought you were someone who has a bit more integrity. Guess not.
He's a cooking channel. Not a gaming channel, i doubt he would be that experienced when it comes to quality games.
Plus they probably offered a damn thick pay check, so he might as well take it
So happy Mole was in this video! I just had mole for dinner 😊
I am a simple man. I see Raid I dislike.
Im so happy you checked out the mole video. Mexican cuisine is more than tacos and its very traditional and technical
Raid: SL really Alex? Ughhhh. You lost some of my respect there.
Easy to skip over and it means he can do bigger projects / rely less on youtube ad sense.
Wonderful. Education & Entertainment. Merci Alex.
There you have the recipe, Alex
Chef Wang recipe
Use high quality ingredients, you can choose "old" chicken or black feet ducks with regular ducks
Next trim the claws from the birds and add pork bone, pork spine or vertebrae and pork skin and soak for 40 min before use to wash the blood (better if its fresh killed)
Spices
-Anise star 200g
-Cinnamon 50g
-Seedless Black cardamom 30g
-White cardamom 50g
-Orange peel 50g
-Bay leaf 25g
-Fragrant amomum 120g (china only) 香砂仁
-Blue ginger 50g (maybe) 良姜
-Angelica 50g (chinese medicine) 白芷
-Mao Amomum 50g (another chinese spice) 毛砂仁
-Another ginger 30g 三奈
-Licorice root 50g
-Dried normal ginger 40g
-Betel nut slices 30g
-Acanthopanax 20g (medicine)
-Black pepper 40g
-Indian long pepper or pipli 20g
Soak it in water 30 min before use or you can use high alcohol content chinese liquor 白酒
Prepare 600g of chili pepper and absurd amount of red sichuan pepper and bruise 500g of ginger
Put the meat and boil water to release the scum, not to cook it. Remove all the scum possible and add base flavour (could be salt, sugar and MSG), spices and chilis and finally 300g of chinese liquor
Simmer for 3 hours, meanwhile prepare the caramel, 4000g of rock sugar and add it at 2 hours of simmering. After simmer let it rest for 12 hours and discard all the meat and spices.
Finally bring to boil again to remove remaining foam and its done.
Alex, if you don't have a drizzle tube, but have a pusher on the feed tube on your food processor, just drill a small hole in the bottom to drizzle feed oil into your sauce. (It's what I did.)
Loved it!! So much passion and tradition in this clip. Wow. Can’t wait for you to take your hands on it! Alléééé cest parti!