Boeuf Bourguignon/Coq au vin (same stew, different meat) really are huge crowd pleasers and super, super easy. The only thing missing from Andong's recipe was the tomato pure - which I add to the onion/garlic mix and fry a little before adding the wine. Oh, and a teaspoon of dried mixed herbs works perfectly well.
Lovely video Andong, but I must say the French way (in my expérience) to eat a baguette is always to start by tearing off le crouton (the tip, the best part of the baguette) !
Hey andong i think you forgot to start with a classic mirepoix. Also a trick from classic chefs for the Bourguignon is to finish the sauce with a square or dark chocolate it gives a lot of depth to the sauce and help make it glossy. Love your vidéos
Wow! Great job! A couple of quick tips: in any braised French dish, you can wait for the flour. Right when you are about to reduce the sauce, take some flour and equal amount of butter. Work the butter into the flour so that you get something like a pie dough. This is called beurre manié. Because you incorporate the fat into the starch, it will thicken immediately like a roux. The second tip is that instead of the MSG, you can add just a bit of grated tomato. Tomato is chock full of umami. Just like the MSG, you don't need much -- definitely not enough to taste it. You can add it any time, but I tend to add it with the wine so that it cooks down.
I make this all the time. It's so delicious I love the tenderness of the beef the richness of the broth, it is eye rolling decadence in a bowl. Congratulations on your first French dish. It looks heavily!
I am totally loving you running up to a bench where you have your camera set up. It's a very "signature" type of thing, and it really suits your style. :)
You and your MSG... I've bought a bag of it, and I'm adding it left and right to my dishes. But according to your recommendation: moderation is the key. You are absolutely right. It can't improve bad food, but it will make good food better. Back to topic: as always, great video. Will try that one for sure.
I will share my secret ingredient in my Bœuf Bourguignon -> “beef soup bones”. They will enrich the gravy. I use wine from Bordeaux. I really enjoy your videos.
BTW, boeuf bourguignon doesn't normally include carrots (only mushrooms and pearl onions). They do work really well though. And no beef about MSG from me :)
French tacos it's basically a wrap with different stuff meat/veggies , cheese sauce and fries . Everything wrapped and slightly tosted 😍. It's really good... And heavy. Best thing after a night out.
I dont like foodies n shit but tjis guy does this with so much originality in his reactions that i really enjoy these videos. Keep up the good stuff my dude
I know it's an old video, but We are doing the dish from time to time with my fathers, and there are a few things we can add to make the dish better: First, just after browning the beef and deglacing the whole thing, add few tablespoons of weat, it will make a much heavier gravy and that's golden Secondly, we use specific beef cuts: the beef tail is really really nice for the taste of the bouillon (the "stock"), it isn't the best part to eat but it's wonders for the taste. To eat, we mostly use the beef cheek, the "paleron" or the "gite" (google it, I can't explain in english the french cuts) x). The most important thing is that it's full of gelatinous meet. It's also the case for the pot au feu (from Paris) or tye carbonnade (North of France, with beer). Finally, cook the bacon (the lardons, which are thin matches size pieces of bacon) in the same pot as the small onions and the mushrooms, the sauce you obtain is even more incredible and the most umami flavored thing ever in french cuisine ^^.
if you like the kräuterbutter, but didnt like the snail part. try putting tiny bits of beef filet into those cups. together with fresh baguette its magnifique
You must start the baguette from the crunchy tip, not breaking it in half in the middle! Bonus points for eating that first piece while walking on the street, remainder of the baguette snugly tucked under your arm.
i said this before and ima say it again, i’ve been watching your amazing content since 30k subs and now u gotta 100k subs your still so fucking underrated, love your editing style and your passion for food. please keep up the good work man
Super geiles Rezept, danke Andong! Und vor allem habe ich noch die letzten Kartoffeln aus dem Garten geerntet und gesteamt. Was fuer ein Unterschied - wieder was gelernt. :)
I like to do shortrib, and also i like to cook this in a dutch oven because its one of the great dutch oven dishes you can cook outside when youre fishing overnight. I also (untraditionally) like to put some Gnocchi in there once its almost done to thicken the sauce a bit and have some extra carbs
I spent two weeks in Paris on business, taking the métro to Maisons Alfort daily. The MOST memorable experience was getting up every morning and getting three freshly made croissants, then going to McDonald's for a large cup of French Roast and eating my breakfast on the train. The boulangerie where I got my croissants had no idea I was American, and it was as romantic an experience as I have ever experienced outside of a bedroom.
You added MSG to compensate for a mistake you didn't know you were making. along with wine, beef stock is typically added (i think half and half?), which would add plenty enough umami. sometimes, the wine is reduced a bit beforehand to make room. also, if you still have extra time, you can marinade the beef in the wine beforehand. another note- the lardons are a garnish, you make and add them after the stew is ready. you dont need the bacon fat in there, and if you have too much of it, you wont get a fond on the pan, which would make a less delicious sauce.
If you try to recreate this recipe then you sould let your meat in the wine(and one onion) you will use for the sauce overnight it will help the meat to be tender
great video! love Bœuf Bourguignon and love cooking it. I use beef shoulder, which has tendons that turn into gelatin after 4 hours of braising, so tasty :-)
I think i keep putting off french cuisine cause it sounds so familiar flavor wise, im sure its amazing but amazing doesnt intrigue me as much as novelty, some day ill get around to it...
So someone must have mentioned Julia Child! She does have a very good French cook book! But, the steamed potatoes option gives us a new way to put the toes in their proper place. Thank you for that, much appreciated.
Sorry for being late but next time you have to visit "Le Plomb du Cantal" next to the theater and eat "Aligot". Its a marriage between a cheese fondue and mashed potatoes/Püree. Heavy, cheesy, just great. Please google it check out videos and eat it. You will love it
If you are still in Paris, you might try French Onion Soup. In France, its probably really lovely! Looking around online, the best French Onion Soup is rumored to be served at a restaurant called Flottes at 2 Rue Cambon. I’d love to hear your assessment of their version of this classic savory French soup!
"Give it a pass" is a turn of phrase in English that means "When my turn comes I'll pass," not "I give it a passing grade." I definitely wouldn't give that baguette a pass, and that croissant made me drool as I watched it flake apart as you ate it, summoning all those birds.
Did I comment Croissant, I saw your ask on youtube too and I said: You could do Croissants, would be very cool if you did and if you can answer me bitte
Dude, I'm french and I was delighted to find your channel and get loads of memories of my beloved Berlin so I'm very glad you could do the opposite and taste some of our delicious meals :)
Watching a year later I would have recommended croissant,(which Im glad you picked too) then I would do categories cheeses, wines and desserts but my favorite would be bouillabaisse and the escargot.
Honestly, been to Berlin and Paris 2 years ago, and have to say that German breads are pretty good, especially the bread rolls they use to serve those German hotdog
Next you should try things like Galette bretonne, and basically all of French seafood, we have good recipes for lobster. Does Tartar Steak count as French food ? It's a typical bistrot meal but i dunno. If you can go to Southern France try to get some Magret de Canard
Super Video ✌🏽👍🏼👍🏼 Wie wäre es mal mit ner Videoreihe über deutsche Küche.. Von Maultaschen (german Dumplings ;p ) und Schweinebraten bis hin zu Labskaus und Grühnkohl mit Pinkel
@@mynameisandong Gibt bestimmt auch andere nordische Gerichte 😅. Hauptsache ich hab als Schwabe meine Maultaschen 😜 und vllt noch Kässpätzle oder Wurstsalat oder Zwiebeldostbraten oder oder oder.... Ohmann jetzt hab ich hunger 😂
Oh man, Andong. I was *this* close to turning off this video when you were showing us that croissant, it made me so jealous. You can't just flaunt buttery flaky pastry like that in front of us. 😂
I have a question. Do people on foot channels use those portable stoves so that they can film easier? or do people that live in apartments actually use that sort of thing to cook everything?
wait, what? you met with alex french guy cooking, and we don't get a crossover episode?
I love cooking channels that go beyond "Let's cook a dish" to "Let's tell a story." And you are on point, Andong! Keep up the great story telling!
You're never stale always there with some fresh and surprising.
If you want spanish food recommendations in Madrid, just tell me.
QuantumFracture you can tell us all 👍🏻😂
Forget spanish food! Go catalan! #barcelona
@@NKKBerlin forget Catalan. Go Valènciano
@@bokjuuu What kind of specialties could he eat there? Beside of oranges?
@@bokjuuu JUST DO IT ALL
The quality of your videos is simply amazing! I really appreciate all the work you put into them. Plus you have such a winning personality!
"et boum c'est le choc" pretty much only german students who took french in school will get it :D
Arthur est un perroquet!
le magnètophone de Marcel ne marche *PAS* !
I don't get it 😂
@@djlondon7956 it's from the Decouvertes text books.
@@djlondon7956 these are just some phrases from the schoolbook for french.
I validate the choice of the baguette at Utopie Bakery. They make an amazing black baguette, with charcoal. Unbelievable! 🇫🇷
"I validate" mdrr
You sound like any German who tries to speak French: great.
We have the same sounds in our languages, I can tell.
Glad you liked the food there!
Thats because my boy is grown here in germany 🤙
But he is russian.
It's me :-] His Patents are russian, he grew up in Germany as he has no accent whatsoever in German
@@UniCorn-vq1xo Well, he's Russian by nationality. And he speaks Russian without an accent too. But of course you're right, Germany is his home.
A russian guy grown up in germany, Studied in China? But speaks chinese fluently
Boeuf Bourguignon/Coq au vin (same stew, different meat) really are huge crowd pleasers and super, super easy.
The only thing missing from Andong's recipe was the tomato pure - which I add to the onion/garlic mix and fry a little before adding the wine.
Oh, and a teaspoon of dried mixed herbs works perfectly well.
In Catalunya we do something similar, we batter the meat in flour before frying it. It thickens the sauce
Lovely video Andong, but I must say the French way (in my expérience) to eat a baguette is always to start by tearing off le crouton (the tip, the best part of the baguette) !
I would add that in my own expérience we call it a "quignon". I come from South France, btw, and I think the difference really is geographical 😂
If she looks at a shot of garlic butter and says "are we doing this," you got a keeper
Momo Munsta hell yeah!
The restaurant someone recommend “bouillon pigalle” would have been perfect for you. You can get a lot of French meals in good quality
Hey andong i think you forgot to start with a classic mirepoix.
Also a trick from classic chefs for the Bourguignon is to finish the sauce with a square or dark chocolate it gives a lot of depth to the sauce and help make it glossy.
Love your vidéos
Wow! Great job! A couple of quick tips: in any braised French dish, you can wait for the flour. Right when you are about to reduce the sauce, take some flour and equal amount of butter. Work the butter into the flour so that you get something like a pie dough. This is called beurre manié. Because you incorporate the fat into the starch, it will thicken immediately like a roux. The second tip is that instead of the MSG, you can add just a bit of grated tomato. Tomato is chock full of umami. Just like the MSG, you don't need much -- definitely not enough to taste it. You can add it any time, but I tend to add it with the wine so that it cooks down.
et boum, c'est le choc :D Arthur der alte perroquet
does he speak every language in the world
Apparently. So annoying 🤣
Not French
Ultra polyglot
@@tatyana137 his French is really good though
Once you learn a few languages pronunciation is easier to get...
I make this all the time. It's so delicious I love the tenderness of the beef the richness of the broth, it is eye rolling decadence in a bowl. Congratulations on your first French dish. It looks heavily!
I am totally loving you running up to a bench where you have your camera set up. It's a very "signature" type of thing, and it really suits your style. :)
You and your MSG... I've bought a bag of it, and I'm adding it left and right to my dishes. But according to your recommendation: moderation is the key. You are absolutely right. It can't improve bad food, but it will make good food better.
Back to topic: as always, great video. Will try that one for sure.
Bouef bourginon, coq au vin and steak and ale pie with puff pastry are my 3 favourite meals in the world. I just love that deep, rich savoury flavour.
Honestly your french pronounciation is on point!
I will share my secret ingredient in my Bœuf Bourguignon -> “beef soup bones”. They will enrich the gravy. I use wine from Bordeaux. I really enjoy your videos.
FYI "thyme" is pronounced like "time" in English.
My Name Is Andong Did you study or live abroad Andong? Your English is so perfect. Amazing.
No, it's not. 🤷♂️ time doesnt match with the sound of the word...
@@guewenmu th-cam.com/video/dcaxIau6GGc/w-d-xo.html
I though it was the way in French cause im ;) no worries
BTW, boeuf bourguignon doesn't normally include carrots (only mushrooms and pearl onions). They do work really well though.
And no beef about MSG from me :)
*drools*
The bourguignon he ate in Paris had carrots. I always see carrots in beef bourguignon.
Aaaaah... This video makes me happy!
Seeying you enjoy things I take for granted is really nice.
Msg in stews is 👌
Your titles are getting as intense as your videos (AND I'M LOVING IT!!)
This guy talks 100 miles per hour but love his enthusiasm. Thumbs up and subscribed.
French tacos it's basically a wrap with different stuff meat/veggies , cheese sauce and fries . Everything wrapped and slightly tosted 😍. It's really good... And heavy. Best thing after a night out.
I dont like foodies n shit but tjis guy does this with so much originality in his reactions that i really enjoy these videos. Keep up the good stuff my dude
Just seeing the upload notification makes me hungry.
this kind of dish is so much better cooked at home, and even better reheated some days later !
I love their food reactions:
09:31 goes full mark Wiens
09:42 reacts like real human being
😂
Enchanté 🥐, Enchanté 🍲... Yes, my sentiments exactly!
one of my favourite dishes to make back in cullinary school
I hear this whispered "enchanté", i instantly want to marry a french woman
I know it's an old video, but
We are doing the dish from time to time with my fathers, and there are a few things we can add to make the dish better:
First, just after browning the beef and deglacing the whole thing, add few tablespoons of weat, it will make a much heavier gravy and that's golden
Secondly, we use specific beef cuts: the beef tail is really really nice for the taste of the bouillon (the "stock"), it isn't the best part to eat but it's wonders for the taste. To eat, we mostly use the beef cheek, the "paleron" or the "gite" (google it, I can't explain in english the french cuts) x). The most important thing is that it's full of gelatinous meet. It's also the case for the pot au feu (from Paris) or tye carbonnade (North of France, with beer). Finally, cook the bacon (the lardons, which are thin matches size pieces of bacon) in the same pot as the small onions and the mushrooms, the sauce you obtain is even more incredible and the most umami flavored thing ever in french cuisine ^^.
if you like the kräuterbutter, but didnt like the snail part. try putting tiny bits of beef filet into those cups. together with fresh baguette its magnifique
andong, either you have the world's best microphone on location, or you're REALLY good at ADR. it's pretty impressive either way.
You must start the baguette from the crunchy tip, not breaking it in half in the middle! Bonus points for eating that first piece while walking on the street, remainder of the baguette snugly tucked under your arm.
I dieeed laughing at the ”oui monsieur” 🤣🤣🤣🤣
Wonderful! BTW, I toss the meat pieces in flour before browning and this thickens the sauce.
i said this before and ima say it again, i’ve been watching your amazing content since 30k subs and now u gotta 100k subs your still so fucking underrated, love your editing style and your passion for food. please keep up the good work man
l'as du fallafel has the best falafel i ever ate in my life, so understandable that you got a bunch of recommendations for it
Ta vidéo m'a enchanté!!!!
En revanche, ton bourguignon je ne suis vraiment pas sûr de ta recette....
Super geiles Rezept, danke Andong!
Und vor allem habe ich noch die letzten Kartoffeln aus dem Garten geerntet und gesteamt.
Was fuer ein Unterschied - wieder was gelernt. :)
I like to do shortrib, and also i like to cook this in a dutch oven because its one of the great dutch oven dishes you can cook outside when youre fishing overnight. I also (untraditionally) like to put some Gnocchi in there once its almost done to thicken the sauce a bit and have some extra carbs
I spent two weeks in Paris on business, taking the métro to Maisons Alfort daily. The MOST memorable experience was getting up every morning and getting three freshly made croissants, then going to McDonald's for a large cup of French Roast and eating my breakfast on the train. The boulangerie where I got my croissants had no idea I was American, and it was as romantic an experience as I have ever experienced outside of a bedroom.
You added MSG to compensate for a mistake you didn't know you were making. along with wine, beef stock is typically added (i think half and half?), which would add plenty enough umami. sometimes, the wine is reduced a bit beforehand to make room. also, if you still have extra time, you can marinade the beef in the wine beforehand.
another note- the lardons are a garnish, you make and add them after the stew is ready. you dont need the bacon fat in there, and if you have too much of it, you wont get a fond on the pan, which would make a less delicious sauce.
Such production value, much wow. Loved the shots of Paris (and of the food 🙏)
If you try to recreate this recipe then you sould let your meat in the wine(and one onion) you will use for the sauce overnight it will help the meat to be tender
Been watching your videos a lot lately, you've given me really cool ideas for cooking, love quality and the storys keep it up!!😁
As usual Andong, love the video. Great vibes, energy, editing is great, and the content is super interesting!
Editing is on point!
You have some pretty fine accent my friend. Also, great video, I feel proud to be parisian after seeing how much you liked our food!
I already wached this video nearly ten times. I love your style of cooking. Grüße aus NRW!
Уже пора подключать в работу Анну и Грега!!! Успеха!!
great video!
love Bœuf Bourguignon and love cooking it. I use beef shoulder, which has tendons that turn into gelatin after 4 hours of braising, so tasty :-)
I think i keep putting off french cuisine cause it sounds so familiar flavor wise, im sure its amazing but amazing doesnt intrigue me as much as novelty, some day ill get around to it...
Ta prononciation française est très bonne
Your French prononciation is so good, your girl friend did a great job showing you. Lol
One of the best food channels! amazing video (:
Hunger!! 😍
It's pretty clear enthusiasm is spreaded very unevenly in your relationship^^
This is is so far the funniest video you made bro good job 🤣
About the falafel, there's a big rivalty between two falafel places in the marais, l'as du falafel and another one, so legit recommendation 😅
So someone must have mentioned Julia Child! She does have a very good French cook book! But, the steamed potatoes option gives us a new way to put the toes in their proper place. Thank you for that, much appreciated.
Sorry for being late but next time you have to visit "Le Plomb du Cantal" next to the theater and eat "Aligot". Its a marriage between a cheese fondue and mashed potatoes/Püree. Heavy, cheesy, just great. Please google it check out videos and eat it. You will love it
If you are still in Paris, you might try French Onion Soup. In France, its probably really lovely!
Looking around online, the best French Onion Soup is rumored to be served at a restaurant called Flottes at 2 Rue Cambon.
I’d love to hear your assessment of their version of this classic savory French soup!
What about a video about making a proper french baguette at home (DIY)???
Great episode, and great recipe as always I love the dedication you show for the dishes and products. The th in thyme is pronounced just t btw.
I miss baguette so much. Even cheap ones the regular local bakery were soooo good.
Love your videos! Very inspiring and fun :) and your charming and clear on camera! Wonderful
OMG just tried the recipe! Really delicious! Thanks so much!
Come on! Nobody told you to try Blanquette de Veau ? It's my favorite and one of the best French dish
Me too and my dad
"Give it a pass" is a turn of phrase in English that means "When my turn comes I'll pass," not "I give it a passing grade." I definitely wouldn't give that baguette a pass, and that croissant made me drool as I watched it flake apart as you ate it, summoning all those birds.
Did I comment Croissant, I saw your ask on youtube too and I said: You could do Croissants, would be very cool if you did and if you can answer me bitte
a meal who used to be comon in the past is the "coq au vin" yeah you guessed it its rooster and wine :P just so good
I’m Brazilian and I never understood why people criticized bread when reviewing restaurants. Until I moved to Europe.
In did, you really have a great french accent !
Next time maybe come in Toulouse, we have nice food outta here ! ;)
Dude, I'm french and I was delighted to find your channel and get loads of memories of my beloved Berlin so I'm very glad you could do the opposite and taste some of our delicious meals :)
Tu n'es pas seul 😉
@@juliettedasilva760 Peut-être qu'on se croisera à Berlin un jour :D
@@luchogonzealaise3717 tu vis a Berlin?
@@juliettedasilva760 J'aimerais bien mais non, j'y suis allé 4 fois et je voudrais bien y retourner encore
@@luchogonzealaise3717 j'imagine
Nous on y va toujours a la frontière pour les magasins
I you ever travel Marrakech, try the Fatet Batinjane in the Naranj, I promise you’ll love it
Watching a year later I would have recommended croissant,(which Im glad you picked too) then I would do categories cheeses, wines and desserts but my favorite would be bouillabaisse and the escargot.
Baguette and Hummus
OMG YES!!!!
Damn I missed the announcement about you going to Paris. Hope you had a great time visiting us anyway!
"what is a french tacos?"
oh boy, that should be an entire other adventure for you, and i think you would love it
Honestly, been to Berlin and Paris 2 years ago, and have to say that German breads are pretty good, especially the bread rolls they use to serve those German hotdog
YOU MET ALEX!!! SO HAPPY TO SEE MY FAVORITE TH-camRS BEING BUDDIES
Next you should try things like Galette bretonne, and basically all of French seafood, we have good recipes for lobster. Does Tartar Steak count as French food ? It's a typical bistrot meal but i dunno. If you can go to Southern France try to get some Magret de Canard
You should have really tried the "french tacoS", it's art
Super Video ✌🏽👍🏼👍🏼
Wie wäre es mal mit ner Videoreihe über deutsche Küche.. Von Maultaschen (german Dumplings ;p ) und Schweinebraten bis hin zu Labskaus und Grühnkohl mit Pinkel
@@mynameisandong
Gibt bestimmt auch andere nordische Gerichte 😅. Hauptsache ich hab als Schwabe meine Maultaschen 😜 und vllt noch Kässpätzle oder Wurstsalat oder Zwiebeldostbraten oder oder oder.... Ohmann jetzt hab ich hunger 😂
more, more, more! keep it on
I'm a simple man. I see new Andong video. I click.
Good that you always pushing your boundaries Andong,
Great chanel, loved the russian cousine though
Blessings
Lovely food. Lovely couple. Thumbs up.
Bistn guter Koch, macht spass dir zuzuschauen. Niicee
Oh man, Andong. I was *this* close to turning off this video when you were showing us that croissant, it made me so jealous. You can't just flaunt buttery flaky pastry like that in front of us. 😂
In certain places in france i’ve seen people putting maceroni inside Beef Bourguinon
I have a question. Do people on foot channels use those portable stoves so that they can film easier? or do people that live in apartments actually use that sort of thing to cook everything?
Verdammt... jetzt hab ich wieder Hunger auf Schnecken...
Danke Andong.
You didn't get idea of this meal. You should take not any beef, but collagen rich parts, like tail, to get heavy, jelly-like broth