Friken waste! Does it add any flavor?

A fresher egg would hav been better i guess because a perfect looking poached egg is not like the yellow yolk is visible attached to the cooked whites

It's a shame that his information isn't right 1st you can't cause eggs to go rubbery when whisking in the mixing bowl 2nd its fried bread 3rh hope his breathing is better very off putting to hear that through out the video

Dressed up as a chef but cant cook even one of the most basic sauces 😂

Its watery 😂

This is the skill I'm learning this week in culinary class...

You can't really see what he's doing on the first part. Kinda useless.

Hes left his beans in iced water!

His name is same or close to Jean Paul Higgins of Rumpole comedy fame!

Now I know how to cook my veg, it needs salt

Francophiles! Linguists! Since there’s an E at the end of “Nicoise”” shouldn’t the S be pronounced? I loved all of this, but that was driving me crazy! Am I right?

Genius. Loved all the special tips on how to prepare each individual pieces of items in the salad. So many ways to prepare for the amazing Salad Nicoise. Merci beaucoup pour la bon recipe. Au revoir et bon appetit. 😂😂😂

Er, did I miss the part where he de-fatted the braising liquid? 😕 Shortribs throw SO much fat. At any rate, I loved the tip about celery when it comes to caramelizing the veg.

Simple and Sure. Thankyou

Thank you very much for your tutorial .

Le cordon bleu is a great school with all those instructors just like camousn college culinary arts program is wonderful program

And I am sure that same salad would cost you at least $45-$50 in a high end or Michelin star restaurant.

Amazing intro.

This chef is like ultra charismatic. Great video!

great video after turning the sound off

Those breaths could have been so easily edited out lol. They did him dirty 😂

slow down you fucker !

Word of advice to anyone in the comments also: If you very slightly lean the bottom edge of the knife AWAY from your fingers, it's even safer [slightly] and more importantly it means that the knife has a smaller "contact patch" with your knuckles, and you will be less likely have irritated skin from having the knife's side sliding in contact with so much of your skin.

Boneless skinless chicken?! Shame on you.

Do you add chicken sauce and how much?

The first part looks tricky. I have to watch that part a few times and practice doing the first part. The rest looks easier. Thanks so much

I watched this video a few years and tackled this salad. Watching the video over and over, pausing to take notes. It came out as lovely as he said it would. His tips are smart and not that hard. Wish I had a bigger kitchen is all. I will make this tonight. Cutting on a bias!

Very wise counsel. Especially important for home chefs who may not even begin preparing the dinner delight until fortified by several snifters. Driving while drunk is a crime. Cooking while drunk is a crime against one's person, but if it were outlawed, the entire art of cuisine would collapse overnight. It is imperative that the chef-drinker study and understand the many potential hazards the kitchen presents to impaired cooks.

Literally didn't even show it from above. For all we know, this was plainly chopped. 🧐😤

Still using Teflon ? Not a bad idea to check the medical warning on your instruments Sir.

Nice

I needed something short and to the point. This was super efficient and effective

Thanks for the video!

Thank you so much !

Can’t see what you’re doing as fingers are in the way

Nice video dipshit

Great video ( without the garlic )

Every time they show the technique they switch camera angles. Thanks for nothing.

I watched this video to learn how to tie up a chocolate salami for a dessert. Appreciate the tutorial.

For all the work that went into this lovely dish, I will pass. I just kept thinking how cold the toast was going to be, about how long after he beat/whipped the eggs they were still sitting around, and how long the whole process took…..I learned a lot, bet it tastes great, but, no, not how I like my breakfast style food. I am retired and have time to create such a dish, still no.

You deserved to lose hells kitchen

So if that many schools are closed, why not just learn on the job and watch KZbin videos?!

deep fried toast is crazy

Your breath is very labored. You can hear it through throughout the video.

Is this LeCordon Bleu in France or the culinary schools in America that paid for the name hahahaha? Either way Russell is a world class A-hole and needs 5 minutes in the walk in to get his attitude adjusted. When I'm sad, I just rewatch the season 8 final and he has temper tantrum lol.

i need theraphy after this

We love it . Thank you chef. ❤

What about mentioning time in a stovetop pressure cooker for those of us who do not like the Instant Pot type. Times for the Lagostina Ticina stainless pressure cooker. Your electric type cannot go on your open fire on a picnic either. We always prefer the old fashioned way of cooking.

Wraping a gabagool we are going to cure thanks somuch your friend andy!!!!!

I call B.S. on the forefinger on top of the knife being a bad thing. That has always given me the best precision control of the knife while getting the firmest grip possible on the handle. I have never done it due to fashion, I have always done it out of function. Hold the knife the way that is comfortable for you to prevent getting cut, and to get the task done.