You have the best recipes! Sometimes very hard with a lot of different ways of preparations, but most of the time they are quite easy to repeat with what I have at home ( in a way of kitchen appliances). Moreover you explain very well what to do and the dishes are both tasty and Michelin looking
Very good recipe, it allows for a lot of inspiration. Thank you very much, your videos are very helpful. I'm sorry for sharing the laughter at the end, but it's inevitable. Have a great week!
Your style is beautiful and your instructions are clear, I liked your elaborate work and your passion for the perfection of the dish Chef Ali from Iraq
Chef, I got a question 🙋? When you do the plating. How do you keep everything warm or hot 🤔 ? Because you sometime do purée, then sauce then extra and put it on the side but doesn’t it get cold when you do the plating ? Thank you 🙏
Depend. If you do it fast and maybe use a hot plate everything is hot, the same as in the restaurant. If you are slow, not organized, and have cold plates then the food will be cold.
it turned out okay, however definitely some pieces were more dripped with caramel instead of nice flat layer of caramel on top, next time I will try with oil, great recipe btw@@ChefMajk
I really like everything, but I would like to get training. I left a request through your website, but unfortunately up to present day didn't get any response yet. Are you no longer providing training?
I do training, but I cannot work with everyone. I pick only a few people every month who I believe that they are the best fit. If you are really interested send me a message on IG or FB and we can talk a bit more.
![[안방1열 풀캠4K] 베이비몬스터 'DRIP' (BABYMONSTER FullCam)│@SBS Inkigayo 241110](http://i.ytimg.com/vi/AQ4RIghEvUs/mqdefault.jpg)
📢 Watch my exclusive recipes, plating training and get your dishes analyzed by me at www.patreon.com/chefmajk
Amazing! I’m a chef but learn something new every time I watch your videos! Plating on point! 👌
The same for me
You have the best recipes! Sometimes very hard with a lot of different ways of preparations, but most of the time they are quite easy to repeat with what I have at home ( in a way of kitchen appliances). Moreover you explain very well what to do and the dishes are both tasty and Michelin looking
Fantastic Majk, learned so much from this!
just wow to every ur cooking art!
I reckon chef majk skills and technique are sensational. Love all the recipes. Thanks for sharing.❤
Very good recipe, it allows for a lot of inspiration. Thank you very much, your videos are very helpful. I'm sorry for sharing the laughter at the end, but it's inevitable. Have a great week!
Your style is beautiful and your instructions are clear, I liked your elaborate work and your passion for the perfection of the dish
Chef Ali from Iraq
Great recipe with a very precise instruction. Really love it and thanks chef.❤
THIS IS AMAZING!!! Please continue the duck dishes! I subbed for it
Great dish! Thank you chef!!
Love it I am certainly going to do this dish duckies. More out takes please :)
Please present us some dishes on stuffed QUAIL. Thanks, from Jayme Sao Paulo/Brazil
Perfect chef😃😃
I love it! awesome video. :)
nice plating!
So amazing and tasty 👌😋
Chef, I got a question 🙋? When you do the plating. How do you keep everything warm or hot 🤔 ? Because you sometime do purée, then sauce then extra and put it on the side but doesn’t it get cold when you do the plating ? Thank you 🙏
Depend. If you do it fast and maybe use a hot plate everything is hot, the same as in the restaurant. If you are slow, not organized, and have cold plates then the food will be cold.
Looks very nice. Which blow torch do you use? :)
Nice 👏👏💯
Can I ask when you put the butter in the Sauce what temperature should be the Sauce ?
50-80 C
@@ChefMajk thank you much
What wood did you use to smoke the onion?
I think 🤝
Yo amo tu recetas.
More dashi
Why did you mix oil and sugar in a pan instead of pure sugar to caramelize onions? Cause I can't find any idea except it might give more shiny look
Did you ever try to do it only with sugar?
well not shallots but I did carrots only with sugar and it was fine to me, what's gonna happen if I put shallots only with sugar?@@ChefMajk
@@bediles too sticky are more chance to get burn
it turned out okay, however definitely some pieces were more dripped with caramel instead of nice flat layer of caramel on top, next time I will try with oil, great recipe btw@@ChefMajk
I really like everything, but I would like to get training. I left a request through your website, but unfortunately up to present day didn't get any response yet. Are you no longer providing training?
I do training, but I cannot work with everyone. I pick only a few people every month who I believe that they are the best fit. If you are really interested send me a message on IG or FB and we can talk a bit more.
You are like low key GOAT
❤❤❤
😋😋😋😋😋😋