hank you Juan, rgards the carpaccio i only used the meat and the mayonaise i added lots of english mustard (to taste) let me know if that helped otherwise i can look it up for you > have a great day Juan and always nice to hear from you
As I have to come to know, Walter gives and explains why one should perform certain steps. Cooking is a huge part of my life ever since I was a young child. Experimenting with food is what I have done and have stumbled upon many interesting discoveries. Watching these videos now takes the guess work out of it and I can explain to others why I have been cooking the way I do. Thank you so much for these videos. And as an FYI. Your online course is well worth it. And now that we are heading into winter again I will be cooking more and go through them as a resource.
Danke Robert, Hope all is well and thank you for your feedback. its very helpfull and it drives me nuts when people say do this and do that but dont explain it or look ofr better ways. i hope this is my niche and here it heading into summer. went back home two weeks ago and was happy to get back here .....In terms of weather. Have a great day Robert and always nice to hear from you 🙂
DESPUMATE its all about it . denaturing is also the = important . We wants the gelatine from the collegen .= fucking Bingo Great Video Chef ... 7:40 nice bone you got their Chef nice Bone . Making stock is one of the fundamentals in any kitchen ...
Love your language, If i would not live down here i probabaly would have no idea what you are talking about but it makes all sense to me 😁 Hope you are going well and thank you
Hi Grant, Yes Pressure cooker makes amazing stock and you would only need 1.5 hours to get the same result howver your stock might be cloudy but i guess it does not matter if you use it for soups risotto and sauces
@@WalterTruppTheChefsTable I have been doing the pressure cooker light chicken stock for a few years now. One extra step I have taken to try to keep the color better is to wash the chicken like you do, then I will bring the chicken and water to a boil. Wait for more blood and foam to leach out and solidify. Then I will dump out the whole thing and start with more fresh water and then pressure cook. What do you think about this boil/rinse step?
Howdy Walter. Well done and great timing for us in the USA. With Thanksgiving upon us here there are in addition to chickens to make stock with there is tons of turkeys to do also. I learned a great deal on this subject today. Now some goodnews here. Saturday i received my new stove/oven and fridge/freezer. The stove is induction and im really looking forward to using it. I've never cooked on induction. Now i just need to get some 220 V installed so i can use the oven. I CAN BAKE AGAIN. 😁😆😅🤣😂😀
Hey Victor, Induction wil need some time to get used too. if you are a gas boy it might take some time before you fall in love with it . well thats great news and i made a video on roast vegetables which i will post within the next two weeks or so which will be great for chrismass. haope all is well otherwose and always great to hear from you🙂
@WalterTruppTheChefsTable yes I expect it to take some time to get used to. Also I just used my new 28" Blackstone griddle yesterday. I need to add at least 3 more layers of seasoning to it. I'm going to love that once I learn how to use it. Just like my smokers. They are all like the ladies, similar but different.
@@victorbenner539 sounds like christmas has come very eraly in your house and i like your thinking however i think its easier to get work out a smoker than a womans mind ...... but i guess that discussion should be left for another day (or Life) 😆
Thank you, Chef Walter, for sharing those informative videos - they're incredibly educational.
hank you Juan, rgards the carpaccio i only used the meat and the mayonaise i added lots of english mustard (to taste) let me know if that helped otherwise i can look it up for you > have a great day Juan and always nice to hear from you
@WalterTruppTheChefsTable Thank you chef
As I have to come to know, Walter gives and explains why one should perform certain steps. Cooking is a huge part of my life ever since I was a young child. Experimenting with food is what I have done and have stumbled upon many interesting discoveries. Watching these videos now takes the guess work out of it and I can explain to others why I have been cooking the way I do.
Thank you so much for these videos. And as an FYI. Your online course is well worth it. And now that we are heading into winter again I will be cooking more and go through them as a resource.
Danke Robert, Hope all is well and thank you for your feedback. its very helpfull and it drives me nuts when people say do this and do that but dont explain it or look ofr better ways. i hope this is my niche and here it heading into summer. went back home two weeks ago and was happy to get back here .....In terms of weather. Have a great day Robert and always nice to hear from you 🙂
Love making stock from chickens I butchered but we go through it so fast
Hi Jen, I find😉 cooking stock or bone broth very rewarding, i love the process smell and result. sounds like a real kitchen you run there
wieder einmal super interessant! tolles video!
Danke Johann, Hoofe alles ist gut and danke fuehr deinen support..... Walter 😉
DESPUMATE its all about it . denaturing is also the = important . We wants the gelatine from the collegen .= fucking Bingo Great Video Chef ... 7:40 nice bone you got their Chef nice Bone . Making stock is one of the fundamentals in any kitchen ...
Love your language, If i would not live down here i probabaly would have no idea what you are talking about but it makes all sense to me 😁
Hope you are going well and thank you
Do u make stock in pressure cooker at home if u had one?
Nope, going slow yields a bit more quality.
But not much and you should be fine if you do it.
Hi Grant, Yes Pressure cooker makes amazing stock and you would only need 1.5 hours to get the same result howver your stock might be cloudy but i guess it does not matter if you use it for soups risotto and sauces
@@WalterTruppTheChefsTable I have been doing the pressure cooker light chicken stock for a few years now. One extra step I have taken to try to keep the color better is to wash the chicken like you do, then I will bring the chicken and water to a boil. Wait for more blood and foam to leach out and solidify. Then I will dump out the whole thing and start with more fresh water and then pressure cook. What do you think about this boil/rinse step?
Howdy Walter. Well done and great timing for us in the USA. With Thanksgiving upon us here there are in addition to chickens to make stock with there is tons of turkeys to do also. I learned a great deal on this subject today. Now some goodnews here. Saturday i received my new stove/oven and fridge/freezer. The stove is induction and im really looking forward to using it. I've never cooked on induction. Now i just need to get some 220 V installed so i can use the oven. I CAN BAKE AGAIN. 😁😆😅🤣😂😀
Hey Victor, Induction wil need some time to get used too. if you are a gas boy it might take some time before you fall in love with it . well thats great news and i made a video on roast vegetables which i will post within the next two weeks or so which will be great for chrismass. haope all is well otherwose and always great to hear from you🙂
@WalterTruppTheChefsTable yes I expect it to take some time to get used to. Also I just used my new 28" Blackstone griddle yesterday. I need to add at least 3 more layers of seasoning to it. I'm going to love that once I learn how to use it. Just like my smokers. They are all like the ladies, similar but different.
@@victorbenner539 sounds like christmas has come very eraly in your house and i like your thinking however i think its easier to get work out a smoker than a womans mind ...... but i guess that discussion should be left for another day (or Life) 😆
Just got told off by my wife about writing such comment... you see what i mean Victor
@@WalterTruppTheChefsTable
They are a mystery.