Same for turkey ?

An you use this method for turkey

Looks delicous! Questions: Can you use GF flour in this recipe? I'm using a convection oven and when you put the final pie in to bake at 300, you don't mention a time, only it's gonna bake a while. Roughly how much time?

real question is what kind of pork rack chop are you using?

This is so dumb, you can literally make this sauce in 3-4 mins

look raw dough in the neath

BEWARE: If you make this version, you won't have that soft soggy bottom crust to hold your pie to a plate, it will slide 😂. While there is something about that softer crust I missed, this version was outstanding. Such small adjustments make a huge difference. I didn't go as far as 6 yokes, but three was a nice middle ground. Will forever follow this technique.

Water is a lot in recipe 170gr is too much

You kept touching your hair!!!!

What skillet a stainless steel or iron one?

Awesome tutorial. I removed a leg, wing and three fingers from the chicken.

Everyone saying I don't have time for this... What if u made this as 1 course in a special 5 course anniversary dinner? Is it too much then? Nah There are scenarios where this applies

Quick tip: if your potatoes unfurl in the mold (because I totally didn’t measure things out 😅) and you have a “doughnut hole.” Take another slice and roll it into a small cigar and plug up the hole

It's the McTurken nugget

Chef, I loved your science oriented explanation of the process in making airy panettoni. You had some great tips too

clutch

Oh... Your ginger.

Plastic leaches into the food, i am always surprised that no one is bothered about that. It looks amazing don't get me wrong

made exactly, took to turkey day and I was the winner😊recipe shared with all, TY!

Why not remove the membrane completely? It's almost plasticky in texture.

i have no idea why he's not using butchers rope or kitchen rope w/e you wanna call it, would make it so much easier to get consistent results both in the muffing moulds and in the deep fry...

I love the fact that he does not have gloves real cooks and masters of food thye feel the food

Right away, from one butcher to a pretend butcher. Not a "crown roast" at all. Learn your terms.

Is this the same technique for a beef rib roast?

Not that you'd probably want to, but would this work with bananas?

can i ask what is the knife brand ?

Thought this was Tyler Oakley

Recipes that are a bit high effort for lazy me but nonetheless make me want to buy a mandolin part 32 😭

Well I'm hungry now!!!!

it's not foie gras it will never have the taste of foie gras

Why in God's name would you not just remove the stupid membrane before you get started?

Wont the salt kill the yeast?

Very detail explanation to make this incredible potato croissant, it's a piece of art. Thank you. However, you didn't say the oven temp to bake them in oven. Can you clarify? Thanks

22 minutes later, I still don't know how a 32 liter bottle of A&W root beer incorporates into trussing a pork roast!

Tie a piece of string to something fixed or heavy, then loop the string around the bone at the base where it touches the meat, the pull tight then pull upwards. Removes the fine sinue and bits of meat way easier than using your knife.

And where does someone obtain one of these, "bricks?"

Absolutely ridiculous. This is pretentious French technique that absolutely does not provide any benefit to the finished product. He could have removed the membrain in one easy to with a paper towel. How in the world has this channel devolved to this level?

Great tip. I do have one thing to add, however. If you're cooking for others, I recommend skipping the part at the end where you taste the sauce and shake the remainder off the spoon directly into the pan. That's generally frowned upon

Hôm nay bạn đã đốt cháy khá nhiều thời giờ cho ý tưởng không quan trọng

thats some insane work that goes into that

Have been thinking of buying sous vide, but it such a mystery…you have given me a purpose.

Amazing, thank you❤

Splendid idea and splendid fulfillment!! A first-rate master-hand!🤩🤩🤩🥰

I have tried so many recipes, bought specific ingredients and kitchenware,wasted so much meet until today no success, I've been to the point to think that these video tutorials are edited, but my passion for cooking push me to keep trying. Personal opinion.cheers!! from California

Alternate technique, instead of turning the pan, turn the chopsticks: kzbin.info/www/bejne/gJ6Qp2Sfntx8bas

I don't want to sub just for this one piece of info so can someone tell me how long the dry brine should be?

Great video! But I hate this guy's voice.

The very Best Beef Wellington I have ever had . was made with chicken liver pate UNBELIEVABLE

There’s gotta be a different way to slice the potatoes without using the stress-inducing mandolin!

what is the yellow fat they use