ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
Thomas Keller of Bouchon Makes Herb Gnocchi
ฝัง
- เผยแพร่เมื่อ 20 ต.ค. 2013
- Chef Thomas Keller of Bouchon, French Laundry, and Per Se demonstrates how to make delicious Herb Gnocchi with fresh herbs and Dijon mustard that can be cooked and frozen for later use.
Still haven’t subscribed to Epicurious on TH-cam? ►► bit.ly/epiyoutu...
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Thomas Keller of Bouchon Makes Herb Gnocchi
I think it's so cool that he explains WHY he's doing the things the way he does. He's incredibly knowledgeable yet not arrogant. He's probably a great boss to people that want to work and learn
Wow Thomas Keller is such a great chef. Thanks a lot.
which pixel is thomas?
The recipe is reeeeally similar to choux pastry procedure at the beginning! Keller is such a great teacher.
A chef is not green, just like someone who is green is not a chef. By your ignorance on the term id be surprised if you could even make a decent aioli
On a side note. Parisienne gnocchi and pate a choux are exactly the same recipe, the fact you dont know that makes me wonder if you even work full time in a decent restaurant, furthermore, a "chef" as you call yourself should have the basic fundamental knowledge on cooking. Which if youndid younwould know theyre the same thing. You could also just be a home cook which is in no way shape or form the same as a chef
There's something missing here hahaha
@@seansullivan6398 homie real upset
I love how he was about to say you can freeze it for a few weeks but switched his entire tone
Stole this recipe for the private club I work at.... it’s the bomb... the only twist we used is grainy pommery mustard not smooth dijon... this TK guy is the real deal.... what an amazing Chef!!!!
Could you share the ratio? How much water/flour/eggs? What sort of flour do you use here, double 0?
Thank you so much for uploading these videos! One of my favorites of Thomas Keller.
Love to mix that with a fluffy mash probably 50 /50 then shape it and deep fry with a nice aoli sauce 😋😛
this is gnocchi parisienne (from france), and the italian gnocchi is with potatoes
Commi in the background had to help Chef make Gnocci for TV but still has a huge prep list to get to before service, is secretly dying inside.
The finest chef
Thomas keller, real cooking it is beautiful thing to watch
I like his cooking show.
Traditional gnocchi is not just a potato gnocchi. Sardinian gnocchi is very much a pasta like cavatelli, Roman gnocchi made with polenta is delicious too. If I recall it is baked sometimes. Gnocchi is more a style than a potato dumpling.
John Caputo correct. Often called “potato gnocchi”. I’ll be trying this very soon. Although I don’t see quantities.
They also added compte cheese
Why is the video quality horrendous?
I want him to teach me.
the first time I cooked this recitpe i used goat cheese and the gnocchi were soo light...the second time I used a swiss style cheese and they came out granular??
I used a Jarlsberg and they were perfect. Might be a difference in the milk fat content? To me, richer is better?
Goat cheese has really high moisture content, so your gnocchi were just too wet/light. Swiss cheese is a hard cheese, it doesn't break down when heated, which is why it was granular
gnocchi made without potato!
jeffreyFUU gnocchi can be made with just ricotta, egg, and just a bit of flour. Light and pillowy, but use a firm ricotta. Sierra Brand is the best.
You may not go back to potato because these are very light and pillowy.
Fantastic, I’ll try this and never have flower all over the kitchen again. Sailing on Seabourne soon where they have his Grill restaurant. Hope it’s good.
Boiled dough? And butter broth? I'll eat a peach
why put them into the freezer? i dont get it?
Convenience mostly. If you were to make this at home, you could make a very large batch, eat however many you want at that point and then freeze the rest. Then, when you want these gnocchi again, you can just take them out of the freezer, let them thaw, then reheat.
But a nice restaurant that wont even serve fresh ginoci? I really, really do not get it!
Restaurants have industrial freezers that rapidly freeze food at a much faster rate than commercial freezers, which retains the freshness of the food in question. In Thomas Keller's case, I doubt that he has his crew make a giant batch of these and then freeze it for later use, considering that he has such a highly rated fine dining establishment.
Remember, just because it was frozen doesn't mean it isn't fresh. A lot of frozen foods come out just as fresh when they were first processed, like peas, or berries.
u could just eat em but he was saying incase you want to make extra to freeze or whatnot before saucing them
ah ye true
jejeje…. he does not give the AMOUNTS so you can ruin it anytime. he is good but I prefer PEPIN!
Why choose
Eih, new kid on the block..
@Alexander Mormorunni sorry, Alexander.
I will never make a joke that you cannot take or understand again. Many apologies, sir.
Bro where is the potato
Robert Bethke Parisian gnocchi doesn’t contain potato.
WHAY YOU CALL THIS GNOCCHI ???????????
Because that's what it is. Do you only know about potato gnocchi? There are many kinds.
This is the French technique... he explains in the video... I come back to this many times a year... it's just so simple but yet very detailed in the dish...!