Thank you!

the music is so good.

Not sure how I got here

hello mam what are the top 5 flowers advisable for wedding cakes and for debut cakes> thank you

Thanks for sharing this video with us, it worked great! ☀️ 👍

Thank you. both easy and well demonstrated. i can now tie a hunk of meat. the power of the web. i needed to do, i didn't know, and five minutes later i have the way. outstanding.

Chef has a fantastic sense of humor, alongside being a well of information. 2:15 cracks me up

Why can't all food technique vids be as simple, direct and clear as this? No chit-chat, no long monologues, no stories, no asides, no stupid jokes, no product-placement and plugging, no drawing attention to yourself, no 20 minutes of padding to demonstrate a 3 minute task Just the facts and the steps, clear, concise and doable.

Hells yah chef

How do you cook it in a mold temp and hour

This makes perfect sense. I hope i get to cool my oil well enough soon

Wonderful show piece. I want this mat how can order and get.

Good demonstration. Thanks

It worked! I’d tried every fix on the internet and was up to about 6 eggs and 2 cups of oil 😭. My split mayo had been sitting dejected in the fridge for 2 days. Then I tried this and it actually worked! Like he said, GO SLOW. I used a hand blender with a whisk attachment and I think this helped because I might’ve given up and not had faith if I was whipping it myself.

Here it is 9 years later and people STILL NEED THIS! Thanks for sharing this valuable piece of science. 😉❤️Seattle

I wonder if i cut ends off then slice the skin down one side, i could peel the skin off?

Perfect, ty so much. Gigantic help🤙🙂

Great method and tutorial. Thanks.

❤ Thank you most beautiful, make joy & health❤

Im looking videos about fisch Found gem instead

If you pour the hot fat to COMPLETELY cover the confit, it will keep a LONG time in the fridge or a cold garage. The meat is cured and sealed. Sterilizing the jars will insure no bacteria can get to the meat. Without bacteria, meat can't spoil. Plus the salt and the fat seal. This is OLD preservation. Pre-refrigeration.

Just found out if you don’t have string dental floss works great !

best tips

Looks so tasty

Great tutorial, thank you!

Thank you for the video. Ive been looking for straight forward explanation on the final preservation step for a shelf stable product.

yes it’s 🆒

Thank you, I purchased some from USF and needed help with the silver skin, but it was a lot easier than pulling it off ribs!

Your other right hand! LOL! I finally know how to tie a roast,thank you !

Excellent!

Great vide, excellent demonstration of the technique

Can you add fresh Spearmint

Why does it seem like a lot of wasting? Is there a way to preserve more of it?!

did fish died

Can you dice it with a Santoku knife or which one u need

❤❤❤❤

This is a rainbow trout being filleted in the video. Is cleaning a salmon the exact same procedure?

I started to eat with the peel at one point, as it's safe to eat it if washed properly, but the peel is kinda too chewy, so i end up chewing away all the fruit and the peel stays intact in my mouth 😕

Witchcraft

Come back chef

omg that music was so awful

what type of knife are you using ??

Here because I just got a whole Salmon

Thats exactly how i like it for any pan recipe.

Fantastic, absolutely best explanation

Hello just want to ask, can you use this in frying french fries? Thanks

Why this fish has no organs

We need you to come back!!!

Can you pls a beef carpaccio

Chef do you have a recipe for the demi-glace?