I will make this

Would that be un smoked bacon?

I literally cut thumb trying to Tourne I hate it already 😭

Just swipe?

Thank you I have tried to get this recipe ever since I went down canal de Midi in 1977, the only memories I have is fish soup, which I ate 22 times in 23 days. It was my girl frend at the time but we got married 6 months later. However, I still love fish soup!

Thank you chef your explanation good for me

Thanks for the video. Just bought a whole duck and deboned it for the first time today. I think I did a pretty good job

That was a really good demonstration. I'm confident that I can do that now. Thanks for being very detailed!

Thank you!

Esta receita é perfeita 😋😋❤😂😂

I'm gonna have to try the coffee cup thing interesting to say the least. Now, I've always understood it to be that in order to sharpen or reduce a steel you must challenge that steel with a harder steel or in this case a much finer harder grit to reduce the steel and recognize this by the edge of your blade. How can you do that with a kiln fired clay cup? Please correct my understanding if I'm wrong. I'm going initially with a 1000 grit whetstone. And then adjust accordingly from there based upon the quality of edge that I achieve with my Japanese Cutlery.

So, I've always been told that when sharpening a knife that you must push, pull the knifes edge into your whetstone so as to push, pull the metal back into the knife otherwise you're taking more metal from the knifes edge than it is totally necessary to do to achieve the sharpest edge possible. Saying that's why you use the push pull method instead of push push or pull pull. Do y'all get the gist of what I'm trying to relate 🤔 to you? Your thoughts please.

Merci Mon ami

Your measurements are completely different than the print recipe. What is up with that … This is an online Culinary recipe. Please advise …

I usually rehydrate the seaweed in water because it takes some time, at least half an hour beforehand. Once the soup broth is ready, I add the tofu and the hydrated seaweed, but I don’t let it boil for too long. I think if I put the seaweed in the dish without rehydrating it, it won’t be sufficiently hydrated, and then the soup will cool down if I wait for it to rehydrate in the broth. That’s my experience, but thanks for the video!😜

He says "You watch what you're doing" while looking at the camera.

I will make my own far Breton

Borsh is the Ukranian dish, russian have their soup - Shi, and ocroshka. That is important point!

Thank you, chef. For me, it usually feels weird to use fresh mirepoix for remouillage, though i happily use vegetable scraps

but without peeling it, arent you wasting half the potatoe? most peel then use the extra - no?

I've been looking for a good gazpacho recipe. The ones I've tried are okay, but not like the gazpacho I had many moons ago. This looks like it will have more "body". Thanks for posting!

Thank you chef 🙏🏼

In the beginning of the recipe, you mentioned bread, I didn’t see you Incorporate it in the soup.

Delicious. However, it became very stiff

Very useful information, thank you Chef Eric☺

I love cuvumber wt skin..

Anyone have recipe and amounts

You need a much better camaraman!!

Love this - thank you! Looking forward to making some fresh pizza and reading your book.

😋😋

How long are you able to keel them in the water before they open?

So glad to see new uploads. 🐚

A good dip can make you eat 26 baby carrots in a row 🐇

Chef, does this not bruise the herbs?

Happy to see a new vid!

Now what?

I love your educational videos chef! I appreciate all the prep and hard work that goes into creating them. I wish you would post more regularly as I feel this is a niche space on KZbin that isn’t being properly explored by other content creators. Looking forward to seeing more videos!

I can smell it 😋

Porc and sugar in a blanquette ?! Wtf

I'm now 63 and still learning, thanks chef!

Thank you for the help me and my girlfriend are gonna make shrimp and sausage cheese ravioli!!

I learned the duck Patê from Julia Child chefs 👍 I’ll flow Him and save this recipe, Thank you so much for your sharing Sir ❤🙏

fantastic video!

Thank you very much! This was very helpful to a learner like me.

I want to make a larger batch so would this recipe still work if I doubled all of the amounts?

i can't find the H of my dough

Cognac?

Why you strain the tarrogan see it always in stores with the tarragon