Wow. Deep dive! Now I know. Braise is derived from French for dying coals. That crystalizes the process for me. Wonderful. Thank you.

So is this how we make pho??

@JacobBurton - I just came across this video. I have a question. I was trying to look up your show notes for the notes on the brine solution and recipe. I’ve run into this problem every time: when I click on the show notes it’s just a blank page and there’s nothing there. Could you please tell me if you have gotten this complaint before?

You need to replace your links Jacob,

Bro looks like he’s about to start crying. Good video though 😂👍

Honestly, this guys make me moister than an oyster.

Bro the way he made it look so easyyyyyyyyyy😭😭😭

How cooked were the veges before you glazed?

Thank u chef for uploading more free videos pls give me a free subscription

I'm stunt. So much info in such simple thing and sooooo much more flavour than what I do. Down to the cooling. Amazing

Love all the information currently studying lvl 4 cookery

Do you ever put water back into the stock when/if it gets low?

Arent these called Jojo potatoes?

you are a great teacher

First video, Instant sub. I am here for review. Your a great teacher, Chef.

awsome teaching 10/10

That link stopped working

I made these years ago and it came out great. gonna try it again this weekend.

Greeat video, oke question: When you blanch the potatoes, you just add vinegar? No salt. I do not see when the salt is added.. thank you

Just wanted to comment that your video was perfect for my use case, thank you.

won't it be toxic to cook with plastic attached?

I don't know if anyone does it this way, but I always peel and cut my lemon into strips so I can zest the skin flat

This is mindblowing

❤👍👍👍👍

What is that 🐂💩? That thumb guides one side, the index finger craddles the ridge on the other. THAT'S IT!!!

Curious about steak. It's fatty and has salt, but were are the sour acids coming from to break through the fat? Would that be an exception to the rule somehow?

Rgacks

So glad I found this channel. I'm making this dish tonight, except I'm opting for a wet brine first. 5% salt solution with a little garlic and onion powder as well as some thyme. Gonna pair it with some roasted potatoes in garlic butter. I'm just a home cook but I've learned a ton from you that I'll definitely be using.

May I use this for skin or hair

what are the blocks above and below in the oven? Great learning experience for this 80-yo newbie to the kitchen.

I missed this one. Some great information here and very well explained. A proper chef. Not many on KZbin.

Did you end up creating the separate video that you mentioned, explaining how to use the recipe spreadsheet? I can't find it on your channel. I downloaded the recipe sheet, so I'm figuring out how to use it.

Thank you for sharing

Try making it without industrial lubricants. You call yourself a chef wtf.

I just gave this a try on a shallot as well. It seemed to kind of work. I was able to create essentially fine juliennes of shallot.

Very good lesson thanks. You teach the same way I do. Recipes are pointless because they don't create an understanding of what you're doing. Understanding the "mother sauces" gives you the foundation that allows you to build anything you can imagine. Knowledge is Freedom..

That's fantastico!

Thanks Jacob for the info. However I believed that there's the ambient temperature factor that could yield faster fermentation and more sour flavor or vise versa.

I lost a finger just watching this. Haha. This seems like something with a steep learning curve, where this is no room for...curve. Very cool technique.

Lou malnatis is 90/10 lean with garlic, pepper, salt. Thats as far as I can figure. Anyone know there recipe?

Hey Jacob! Just wondering why you went with a slurry here when other time you just let it reduce. Thanks

I have a dumb question in sauting is boiling possible??? Like a pot boils water is it the same thing sauting boiling???? Or it's only simmering, how does it work idk

This is what I've been searching for as a home cook and someone with adhd. Why certain things are done. Thank you so much!

Is that all there is to it?

I’m looking to attend a 14 month online culinary school, but feel hesitant due to cost. Does your course provide similar knowledge to prepare me to become a personal cheff?

Love this. I’ve been making a turkey roulade for years but I stuff with a brown rice stuffing then roll & tie. The glaze is genius for helping that skin to brown which has always been my biggest problem. The only negative is that skin from that half that is wrapped inside & not browned. TY for your tips!

Anyone have the recipe? I clicked the link and it no longer works

How to make duck liver pate' from foie gras 😂😂😂

Thank you so much. I've watched so many channels that just treated a duck the same as a chicken. Yours was the first that actually WORKED. Especially the tips about trimming the fat and slipping your hand under the leg to free it from the bone.

clarify, do u understand the meaning?