Thank you for watching!! Really happy you enjoyed it!!

Thank you for watching!!!

Sounds great! Thank you!!

You can use Agar Agar, but you would have to freeze the consommé once the Agar Agar has set. This can be difficult and takes lots of practice so it’s a bit of trial and error. The other way is to use Muslim cloth and leave it in the fridge overnight but you can do this with the mixture. Hope that helps!!

Bay leaf, just adds a little earthiness to the sauce. So glad you enjoyed our take on this classic!! Thank you so much for watching!!

Thank you kindly!

Chicken

Sorry Lisa bit confused🤔! This is Spaghetti Aglio Olio e Pepperoncino. This dish has no chicken in it. Really sorry to disappoint! Please read the discription.

Hi, thank you for your comment!! This was one of our early vids. Can remember the nam of the track or artist. We will look back and let you know.

Wow, thanks Joel!! Thank you for the the support!! We will keep going and hopefully one day we will get to that 100k!!

Great job! Thank you so much for the feed back!! a lot of work goes into the production of our content, so when we get comments like this it makes it all worth it!!

Sure Cathy, make it your own!!

This can happen if your heat is too high!!

@@DeliciousTastyGood ya I agree, if sauce is boiling when whisking in the butter then temp is too high...

Thank you 😋

Will get back to you!!

Hi Daniel, and thank you for watching. Yes you are correct! Why do you need a green tomato? If you want a real authentic version you would use tomatillos, not green tomatoes!! Our version is just take on what would be regarded as authentic.

Thank you Holly, we are so glad you enjoyed it!!

@@DeliciousTastyGood 👍❤

Hi William, we would always say, any wine you can drink you can cook with. We used a Merlot in this recipe, a silky red wine that’s fruit-forward with low tannins and gives pan sauces excellent body. Also remember to use a homemade or low sodium stock for best results. Thank you so much your support!!

Thank you!!

Hi Allison the garnish is dehydrated cherry tomatoes, baby shallots and balsamic vinegar caviar.

Hi Allison, thank you for watching. Yes that is correct, only the liquid should pass through the cloth.

@@DeliciousTastyGood Do you have any tips for making this for 40-50 people? does it freeze?

The flavour is really intense so you only need a small amount . You can freeze but you can also make a huge pot, but doing it this way you risk it going cloudy if you don’t get it right. Could be very costly!!

@@DeliciousTastyGood thank you. How many ounces do you suggest in a serving size if this were part of a 4 course dinner ? 2, 3 or 4 ounces?

4oz is more than enough!!

Hi Nieco, we can look into doing this!! Thank you for watching and thank you for the feed back!!

Fantastic! Thank you so much for your comments Kristian!! It makes all the hard work and effort that goes into making these videos so worth it!! Thank you again!!

Hope you enjoy it! Thank so much for watching!!

Thank you for watching again Kristian hope you enjoy it!!

We loved it!

That’s great!! Let us know how you get on!!

Thank you for letting us know!! So happy you enjoyed it!!

Thank you so glad you enjoyed it!! 👍🏼

Hi Josh, unfortunately it is a one shot deal!! Maybe your heat was too high this would have allowed the fats in the ingredients to emulsify and cloud your pot! Practice practice practice. You can and will get this right just may take a few attempts!! Thank you so much for watching and giving your feedback!!

@@DeliciousTastyGood Thank you for responding. I will try again with a lower temperature.

Hi Paula, Firstly thank you for watching!! Our steak was roughly about 1 inch thick. We gave 2 minutes for every 1/2 inch. In a pre-heated oven with a temperature of 160°C or 320°F. Having said that it’s also personal preference, if you like it rare we would only give 1 minute for every 1\2 inch. Hope this helps!!

Why would you want to lose all the heat of the chilli? If you don’t like the heat from the chilli Greg, just remove it! This is the beauty of cooking, you can take the recipe and make it your own!!!

Oh ffs

You and me both! Thank you for watching!

Glad you enjoyed it! Try to make all our content simple and easy!! Thank you!!

Sure 😊 drop us a line via our email. [email protected] and we will be happy send you the recipe.

Hi Tyler, you are so right! You don’t have to cook the tomato to remove it’s juice. If only that’s all we were trying to show here that would be easy!!

Thanks for your feed back Luca! Have to say we disagree! The great thing about food is there is no right or wrong way. Taste is always subjective.

Of course!! And thank you!!

Thank you! Cheers!

Thank you!! Glad you enjoyed!!

Yes you can Kannus. You can even eat this cold!! Thank you for watching and enjoy!!

Terima kasih!!😊❤️

Thank you for watching Tye730, we try to make it simple!! It’s all about the food!! We believe if you like what we do you will sub, share and like and if you don’t we just hope you enjoyed!! Thank you again!!

Thank you! 😊

Thanks for watching!!

Hi Manish, thank you for watching and thank you for your question. To answer your question there is vegan version of this dish which is very time consuming due to the fact it needs to be filtered over night and is often served cold. As to clarifying the dish any further we really don’t think it can get any clearer!! Hope that helps! If you would like the vegan recipe, please email us on our about page so we can send it to you directly!! Thanks again

Glad you liked it!

Hi Unbeastable, thanks for watching👍🏼 and thank you for your questions. We used the ice to help control the temperature when heating the consommé. This helps stiffen the eggs and prevents clouding the pot. Meaning if the temperature gets to high to quickly the fats can emulsify resulting in a cloudy liquid instead of clear. The ice helps to slow the heating process giving you more control. Skimming off the raft can also have the same effect. Hope this helps, if you need anymore help just let us know!! Thanks again!!

Thank you! 😊

Thank you for watching!☺️

What stock are you using?

If your using a stock cube or a ready made stock, try watering it down. It could be the salt content is high. Or you could try a low in salt stock or try making your own. That way you can control the amount of salt being used. Do you think we should make a vid on how to make a beef stock?

Is your stock already salty? If you're using stock cubes, this will probably be the case. A home-made beef stock without salt is how I do it. Then you can season to taste at the end, knowing it will be just right :)

Thank you😊 Give it a try!!