Tap to unmute

How to make ANY pan sauce you can think of

  Рет қаралды 421,082

Charlie Anderson

Charlie Anderson

Күн бұрын

Let Me Help You👇🏼
✉️ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieanderso...
🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time
charlie-s-site...
---------------------------------------------------------------------------------------------------------------------------
🍳 EQUIPMENT USED IN THIS VIDEO
All-Clad 12" Stainless Steel Pan: amzn.to/3WXhIWN
Lodge Cast Iron Pan: amzn.to/3tv32jZ
RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
Minced Shallots
Neutral Oil (or butter)
Flour (optional)
Dry White Wine
Chicken Stock
Lemon Juice
Butter
Chopped Thyme
Salt and Pepper
Red Wine Chipotle Pan Sauce
Minced Shallots
Neutral Oil (or butter)
Flour (optional)
Red Wine and Orange Juice (about a 3:1 ratio)
Chicken Stock
Lime Juice
Butter
Chopped Cilantro
Salt and Pepper
Apple-Sage Pan Sauce
Minced Shallots and Diced Apples
Neutral Oil (or butter)
Hard Cider
Chicken Stock
Flour (optional)
Lemon Juice
Butter
Chopped Sage
Salt and Pepper
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!

Пікірлер: 143
@bardistass
@bardistass 8 ай бұрын
This is EXACTLY what Ive been looking ..... the underlying principles of a sauce, not a follow along. See those 5 steps, makes so much more sense! Great video!
@jasperfant1547
@jasperfant1547 Жыл бұрын
I made this tonight. Using chicken thighs. My herbs were rosemary and thyme. I’m a competent cook, but this was one of the best meals I’ve ever made.
@catmom1322
@catmom1322 2 жыл бұрын
Short. Sweet. To the point. I like it.
@carloscanales3183
@carloscanales3183 Жыл бұрын
Amen
@pattiboychannel311
@pattiboychannel311 Жыл бұрын
Agreed
@sebas1657
@sebas1657 10 ай бұрын
me too , it was perfect
@snakuvudu
@snakuvudu 9 ай бұрын
Ditto.
@Eclyptical
@Eclyptical 2 жыл бұрын
1:16 While the flour does stabilize the emulsion, it is not an emulsifier in that it doesnt actually suspend droplets of oil but it does thicken the liquid which makes the liquid and fat separate much slower. The technique itself looks great though and im sure its delicious no matter what you call the flour!
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
You're right, thanks for that! I should have just said that the flour helps the rest of the ingredients stay emulsified.
@connorblack2035
@connorblack2035 Жыл бұрын
Bruv. Wtf kind of way did you just temp that chicken? You were temping the pan.
@iahelcathartesaura3887
@iahelcathartesaura3887 9 ай бұрын
​​​@@CharlieAndersonCooking Yeah, and I think maybe what we would call the flour is a binder? Or maybe that's just for baking. Yeah you added acidic, so that's the emulsifier? Now I want to go look at these terms back up cuz I forgotten them lol. Must be nerve-wracking to make cooking videos. Thank you for this wonderful video and I subscribed!
@Emailmesoicanignoreu
@Emailmesoicanignoreu 2 ай бұрын
It’s a Roux…
@pattiboychannel311
@pattiboychannel311 Жыл бұрын
I always struggle with sauces. The one i made this evening went in the bin lol. Definitely gonna try this tomorrow. Thanks for sharing
@FlamingFalconMan
@FlamingFalconMan 5 ай бұрын
I mean if your sauces taste bad, you are probably just burning the meat or the seasonings on the meat by using too high of a heat. Or just leaving the pan on high heat after cooking the meat and before prepping the bits for the sauce. So when you are releasing the fonde into the sauce it mainly has the bitterness of burnt food in it. After all it's hard to make fonde, aromats, stock and butter taste bad otherwise.
@pattiboychannel311
@pattiboychannel311 Ай бұрын
​@FlamingFalconMan thank you for your advise buddy. Yes you were right, made a few sauces now and all have turned out lovely. Doing a tuscon chicken sauce this evening. Lush
@jasonknight6390
@jasonknight6390 2 жыл бұрын
Thanks for the easy to follow guide! I’m the gravy maker in the house; being able to make a pan sauce would be good to add to my skill set 😊
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
I'm glad you found it helpful!
@pathologicaldoubt
@pathologicaldoubt 2 жыл бұрын
For the uninitiated, what’s the difference between pan sauce and gravy?
@kentgorrell
@kentgorrell Жыл бұрын
@@pathologicaldoubt In Indian cooking, westerners call the sauce a curry, the Indians just call it a gravy. Same dog, different name I guess. Fancy restaurant kitchens have a person known as a "Saucier", "gravier" just doesn't have the same ring. Not that I'm an expert
@Basomic
@Basomic 2 жыл бұрын
That red wine sauce for the steak seemed really interesting. Thanks for the formula!
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
I'm glad you found it helpful! By the way, I realized that I hadn't put the ingredients in the video description, so I've added them now in case you want to give any of these a try.
@aaronrican5060
@aaronrican5060 2 жыл бұрын
It’s fantastic. Hope you enjoy
@RGBSupremacy
@RGBSupremacy 9 ай бұрын
just made this. added garlic too soon so the first sauce try was burnt but i refired and man it is SO GOOD! I can only imagine if i hadn't messed up the first time and got that flavor from the chicken i cooked at first too. Thank you!!!
@chalmersmathew4831
@chalmersmathew4831 2 жыл бұрын
Have used this a few times since I found the video when I was just trying to see if there were any pan sauces that happened to not have alcohol in it, only because I just don’t have some reliably on hand. Great vid, and have been practicing this technique mostly with pork and an orange juice pan sauce, but hope to do more variations in the future. Thanks and good luck with the vids and recipes!
@karenwoodruff3533
@karenwoodruff3533 Жыл бұрын
I too was looking for a really good non alcohol pan sauce & found this guy’s great video!
@Grump.
@Grump. Жыл бұрын
even if you use wine, you boil it down so there will be no alcohol in it, alcohol boils at around 78.37C and water boils at 100C, so once its been simmered down there shouldnt be alcohol in it.
@Klarified01
@Klarified01 Жыл бұрын
Beautiful video. I never fully understood how to extract the flavor from the fond, now I do. Thanks :)
@kentgorrell
@kentgorrell Жыл бұрын
"diced apples for example" that almost slipped by me but what a great tip. Equal parts fo wine and stock, another great tip. What I dont get is why unsalted butter if you are going to add salt anyway? Is it like the special K breakfast? Orange juice, black coffee and special K. Why black coffee if you are just going to drown your Special K in milk?
@fauxfirefur
@fauxfirefur Жыл бұрын
I believe you use unsalted butter so you can better control the saltiness of the food yourself. But if using salted butter doesn't make it too salty then there's no fault in using it.
@Nat-wv5lj
@Nat-wv5lj Жыл бұрын
Cooking is an art, and I paint with few brushes. I use salted butter in every recipe that calls for unsalted butter. I'm not buying multiple kinds of butter in this economy 😂 As for the health aspect, I'm here for a good time not a long time!
@ayebraine
@ayebraine 11 ай бұрын
Also in some countries the default butter is unsalted one, it's the one that everyone buys. In the earlier times, when you bought the butter off people who made it quite recently, maybe it was the default too. Maybe this affects the recipe books and chef practices.
@santiortega9683
@santiortega9683 2 жыл бұрын
Great video Charlie! keep it up bro
@rudysmith6293
@rudysmith6293 Жыл бұрын
Excellent presentation. Thank you!
@someguy9520
@someguy9520 2 ай бұрын
This gets added to my "just watch this if you don't know what ur doing, but wanna have awesome outcomes" Playlist for cooking
@crys383
@crys383 2 жыл бұрын
I could've used this last weekend when I did almost this exact thing but minus a few steps. I'm not saying it was bad but it certainly wasn't what I was looking for. This was much appreciated, thanks!
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
No problem, I'm glad it helped you out!
@ninesticks
@ninesticks 2 жыл бұрын
thanks - always useful to be reminded
@TheChomskyhonk
@TheChomskyhonk 2 жыл бұрын
Awesome video. Been looking for something exactly like this
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
Thanks, I'm glad to hear it!
@ajithr1255
@ajithr1255 3 ай бұрын
Straight to the point and I got what I wanted within the first minute. Love this channel!
@brandiminor1632
@brandiminor1632 Жыл бұрын
1. Sear a piece of meat 2. Add shallots and salt - if desired, add flour. 3. Add other aromatics such as garlic or apples if desired. 4. Add acidic liquid - wine, juice, vermouth, vinegar to remove fond. Reduce 4-5 minutes. 5. Remove from heat. Add fresh herbs, citrus juice and butter.
@meyj5781
@meyj5781 Жыл бұрын
Thank you!!!
@lady33357
@lady33357 5 ай бұрын
i needed this video so BADLY. Thank you. the Gelatin is a new level.
@deborahstevens9587
@deborahstevens9587 2 жыл бұрын
Looks delicious.
@meyj5781
@meyj5781 Жыл бұрын
This video is a game changer! Thank youuuuuuu
@aidacordero7122
@aidacordero7122 2 жыл бұрын
That was great... thanks
@NicxPlay
@NicxPlay 2 жыл бұрын
just discovered your channel (well, first your old main channel, but then I realized that you moved channels, which is a smart move imo, because on the one hand the community on the first channel seems to be really interested in all the 'dough stuff' and on the other hand the algorithm didnt seem to love your old channel?! The quality of your content fits more to a channel with ~200-600k subsribers and not 70k) and I wanted to say that your videos are awesome and I truly think that you will become one of the bigger food channels in the future! I'm a big Kenji fan (but I also watch some other youtubers of this segment, like Not Another Cooking Show, Brian Lagerstrom, Alex) and I love that you are referencing to Kenji here and there. Also it seems like youre good at picking the highest quality information that is out there, I think in the cooking universe its sometimes hard to select which methods/recipes, etc are actually the best. That's why I love Kenji for his work in the food lab and for serious eats. Keep it up! Im sure the algorithm will play along soon. Greetings from germany
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
Hey, I really appreciate that!! Yeah I sort of started this channel as an experiment because I had a theory that my non-bread videos were underperforming over there since that audience was mostly just interested in bread baking. And it turns out that I was right because the videos seem to be finding the right audience over here and performing much better.
@Zaxbox
@Zaxbox 2 жыл бұрын
Thanks for the video. I'll save this.
@heatheryoshimura6198
@heatheryoshimura6198 Жыл бұрын
Thanks for your videos! love them!
@jwcross6110
@jwcross6110 Жыл бұрын
Trying to up my home cooking game- great video! Just subscribed.
@allstarlord9110
@allstarlord9110 9 ай бұрын
Plz elaborate on some details. When you reduce is it on medium, low or high heat? Same thing when you are sautéing your shallots
@pepa007
@pepa007 2 ай бұрын
sautéing shallots should be on low to medium. you want them translucent, not browned. they should be soft in the sauce, almost unnoticeable. when reducing sauce, you can go medium-high, but not too high to prevent over-reducing and/or burning the sauce.
@allstarlord9110
@allstarlord9110 2 ай бұрын
@@pepa007 Thanks dude, have a great day🤝🏻
@OGkittyPurp69
@OGkittyPurp69 Жыл бұрын
This is amazing. Thank you, I’m going to try to make a sauce with salmon fond 🤤😍
@Vivi-op2hj
@Vivi-op2hj Жыл бұрын
wow - was it good?
@David-um2hs
@David-um2hs 7 ай бұрын
Fantastic video. Thanks so much!
@cyrilusly
@cyrilusly 17 күн бұрын
Cool.. Mixing up the rue detail. 100% can change up the butter flour rue flavors, just keep an eye on it. Good video dude.
@Rock.Hard.Rooster
@Rock.Hard.Rooster Жыл бұрын
Love this, thank you 😊
@ZombiexNecromorph
@ZombiexNecromorph Жыл бұрын
Could I substitute the flour with corn starch for a gluten free diet?
@bucknasty69
@bucknasty69 Жыл бұрын
Yes, the sauce just won’t be as thick.
@Emailmesoicanignoreu
@Emailmesoicanignoreu 2 ай бұрын
One tablespoon of flour will not kill you … but google “making roux with cornstarch”
@louf7178
@louf7178 11 ай бұрын
Straight to the Food folder.
@sfermigier
@sfermigier 5 күн бұрын
"Fond" in French means "bottom" (as in "toucher le fond" = "to hit rock bottom") - that's what you find at the bottom of your pan / pot / roasting tray / ... after searing.
@tonywright560
@tonywright560 Жыл бұрын
Great video!!
@MarshBrik
@MarshBrik Жыл бұрын
1- sear meat or veggies 2- add onion and starch or flour 3- add vinegar 4- boil til saucy. no fat dairy like cottage if 2 watery
@_alexdoesmusic3261
@_alexdoesmusic3261 Жыл бұрын
Super informative and fool proof! Thank you so much : )
@catedoge3206
@catedoge3206 11 ай бұрын
will try tomorrow!
@samclark0310
@samclark0310 2 жыл бұрын
Nice one. What pan after you using for the chicken?
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
Ah you're right, I forgot to put it in the video description. It's a 12" All-Clad Stainless Steel Pan (amzn.to/3WXhIWN).
@TheNomios
@TheNomios 7 күн бұрын
Great, thanks!
@whitetabbymagoo9120
@whitetabbymagoo9120 9 ай бұрын
Loved the trick. 👍
@Itssomeguy2020
@Itssomeguy2020 16 күн бұрын
Best food device you can buy is a thermal thermometer and just add meat to the pan around 360-380
@SpacePlan10
@SpacePlan10 Жыл бұрын
Adding the salt to bring out the moisture: do you dab it up before seasoning? I presume this gets rids of the liquid and prevents the meat from being overseasoned?
@PeteBalikov
@PeteBalikov 9 ай бұрын
Good idea for the gelatine in a store bought stock but gelatine rapidly loses it's power if heated above boiling, which is what you do right after in this recipe. Better to use cornstarch or just use a homemade stock no?
@Balja69
@Balja69 9 ай бұрын
Thx dude I will try this then tell you:)
@gfg5622
@gfg5622 Жыл бұрын
Good knowledge thanks More pan sauce recipes for steak pork chicken salmon Thanks
@mycupofcocoa1125
@mycupofcocoa1125 4 ай бұрын
So good!
@samsawesomeminecraft
@samsawesomeminecraft 2 жыл бұрын
how do you get the sauce out of the pan? the sauce sticks really hard to my non-stick pan and won't come off.
@jasonworingen8431
@jasonworingen8431 Жыл бұрын
The flour and fat is called a roux. It’s a thickening agent for sauces and stews. .
@Emailmesoicanignoreu
@Emailmesoicanignoreu 2 ай бұрын
Thank you!! I was about to add a comment. It’s a foundational cooking technique.
@jordabox
@jordabox 6 ай бұрын
Man I love simplicity, people complicate simple things so much😭
@rumanadeemkhan
@rumanadeemkhan 11 ай бұрын
Thankyou 😋
@RameoMTL
@RameoMTL Жыл бұрын
Does it need the extra vinegar at the end when you've already incorporated acid from the wine?
@AXELEMASTER
@AXELEMASTER 5 ай бұрын
Great video! So hey quick question, if I don’t have any shallots, do you think onion (or read onion) are good substitutes or would you recommend some other vegetable?
@hawkicelol
@hawkicelol 4 ай бұрын
flour keeps it nice as thick. dope thanks
@jonathanwilliams1974
@jonathanwilliams1974 9 ай бұрын
Great recipe and formula. I would add that if you take those breasts out at 165F, they will be super dry after the carry-over cooking. Even at 155 F it only needs to retain that temp for just under 3 minutes to be safe. If you take it off at 155ish it will carry-over well into the safe zone.
@tegans9918
@tegans9918 Жыл бұрын
What kind of neutral oils do you use?
@giladbaruchian7522
@giladbaruchian7522 Жыл бұрын
any difference between shallots and regular (red?) onions ?
@faramund9865
@faramund9865 Жыл бұрын
The Dutch cooking book I have from the 1800s a sauce is pretty much just butter and often flour or even just bread crumbled with something that gives flavour. Of course there's more stuff like vinegar, wine and stock. Or eggs to bind it.
@Emailmesoicanignoreu
@Emailmesoicanignoreu 2 ай бұрын
Yes it’s a Roux … In his famous 1651 cookbook François Pierre La Varenne wrote about a liaison de farine made with flour and lard, which he called “thickening of flower.” This mixture eventually became known as farine frit, or roux.
@ShauninParadise
@ShauninParadise 2 жыл бұрын
Never heard fond before ❤
@jaybo9044
@jaybo9044 Жыл бұрын
Method of cooking is similar to making chicken piccata 😊
@isaiahak6
@isaiahak6 9 ай бұрын
nice video dude
@nautifella
@nautifella Жыл бұрын
When I do this with pork chops, I add diced apples with the shallots. Perfect every time.
@mildgooses4401
@mildgooses4401 Жыл бұрын
4:48 1 and a half teaspoons of gelatin per store bought stock, but you dump the entire packet into about 2 cups of stock?? I am confusion
@sunflake_
@sunflake_ 5 ай бұрын
Can we make it without chicken stock?
@legattacks
@legattacks 2 жыл бұрын
very well put together video, but my god man 165 is way overcooked for that chicken!
@isaiahedwards8193
@isaiahedwards8193 6 ай бұрын
165° is where chicken is safest to consume. It can be done lower, but it’s the standard internal temp.
@bojanzrnic613
@bojanzrnic613 Жыл бұрын
Great, but staying a bit on a safe side regarding acid, in this kind of a sauce not so necessary since it can be overwhelming
@MissMcKennaMarie
@MissMcKennaMarie 10 ай бұрын
I hate onions/shallots, can I use onion powder instead?
@user9b2
@user9b2 Жыл бұрын
5:42 this is interesting
@fherthegame
@fherthegame 4 ай бұрын
Not to criticize, this is a real question: the acidity of the lemon juice doesn’t damage your cast iron in the last sauce?
@codylevy4558
@codylevy4558 2 ай бұрын
Best to stick to stainless steel if you are planning a pan sauce.
@yellow8172
@yellow8172 Жыл бұрын
My pan sauce is always too salty. Any tips?
@FrankWoodPhotography
@FrankWoodPhotography 2 жыл бұрын
Excellent. All I’d say is try to match the audio and the video - makes it more pleasing to follow.
@zachgould1989
@zachgould1989 Жыл бұрын
I always pull my chicken off at 160. I let it rest covered and it brings itself up to 165 or saves me from overcooking it
@thesinaclwon
@thesinaclwon 5 ай бұрын
I want to turn French onion chips dip into a sauce lol. How?
@DoubleDowner
@DoubleDowner 2 жыл бұрын
Seems like so much butter for so little liquid, I know it’s not (everyone adds about that amount)
@ILoveTheAllCreator
@ILoveTheAllCreator Жыл бұрын
Agree!
@ProfessionalAustralianShitpost
@ProfessionalAustralianShitpost 2 жыл бұрын
algorithm boutta blow shit up
@ProfessionalAustralianShitpost
@ProfessionalAustralianShitpost 2 жыл бұрын
they loooove them clickbaity titles
@FastNFraudulent
@FastNFraudulent Жыл бұрын
thats right! He titled this correctly, ''ANY'' sauce boo!
@revertedrf978
@revertedrf978 7 ай бұрын
For the wine sauce if we dont drink alcohol can we just use chicken stock only or is there anything else we can combine with the chicken stock?
@Grump.
@Grump. Жыл бұрын
can i just use chicken bullion with hot/boiling water? i literally can't be arsed to make chicken stock every week... but ngl, i think i'll just come up with my own recipe based on y'alls recoms, i'd prolly use cream instead of butter as i think it'd give a better and creamier texture and also lighten the colour a bit
@bucknasty69
@bucknasty69 Жыл бұрын
I use chicken bouillon powder mixed with hot water and it works fine. Cream would work as a substitute for butter. If you’re feeling decadent, use a bit of both.
@Grump.
@Grump. Жыл бұрын
@@bucknasty69 might give that a go at some point when i have the energy to cook again, thank you.
@johnpearce9023
@johnpearce9023 Жыл бұрын
Nah, you should add the butter between the shallots and flour to make a roux (once the flour is added). Cook the flour out for 2 mins. Now you have a thickener that will always work.
@fabe61
@fabe61 Жыл бұрын
Making a roux is separate to mounting the sauce with cold butter. The flour he adds after the shallots works as an emulsifier much like a roux, so I’m not sure why you think this sauce would be any more unstable. Mounting the sauce with the butter gives it a particular glossy texture, which you won’t get from a roux. Watching back, he also does add butter just before the flour in his chicken breast pan sauce, effectively making a very small amount of roux. Again, that’s separate to mounting the sauce and is optional for that reason.
@micahwatz1148
@micahwatz1148 5 ай бұрын
Shouldnt use non stick period. Those chemicals are horrible for you.
@KhreamedKhorne
@KhreamedKhorne 4 ай бұрын
Modern Teflon coatings are perfectly safe when used properly. Don't use high heat and only use wooden or silicone utensils in it. It isn't as unsafe as you've been led to believe by a longshot. Teflon has been PFOA free since like the early 2010s. Keep it below 500f and you'll be perfectly ok. I still will almost always choose cast iron or stainless steel over Teflon though, it's just not that versatile in comparison
@micahwatz1148
@micahwatz1148 4 ай бұрын
@@KhreamedKhorne stainless steel is the most versatile
@KhreamedKhorne
@KhreamedKhorne 4 ай бұрын
@@micahwatz1148 I agree 100%. But seriously don't be afraid of food cooked on Teflon, I wouldn't go out of my way to use nonstick cookware but it really is perfectly safe if used right. But like if I was at a friend's place and they whipped up some grub in one where the coating is all flaking off... Yeah at that point it's a solid no from me dawg.
@eiskaltertorjaeger
@eiskaltertorjaeger 2 жыл бұрын
Formulas, Citing the Food Lab, the general style of the video....Ethan Cheblowski must be pissed lol
@ZTheLastViking
@ZTheLastViking 2 ай бұрын
Im too dumb for this ill stick to ketchup.
@connorblack2035
@connorblack2035 Жыл бұрын
Holy salt
@igbatious
@igbatious 5 ай бұрын
Never use non stick pan period. Gross. Do you like pfas with your food?
@havaniceday1016
@havaniceday1016 23 күн бұрын
mountain dew pan sauce ......
@tompoynton
@tompoynton 2 жыл бұрын
Chicken breast does not need to be 165 lol, 155 at most
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
You're right, I talked more about that in my brining video (kzbin.info/www/bejne/qnucdYmOaptkhac) but I didn't realize it at the time I made this video. Personally, I prefer to cook my chicken to around 160ish these days. I find that the texture isn't as good if I go any lower than that, but of course everyones preferences will be different.
@maguskhamsinindo4113
@maguskhamsinindo4113 Жыл бұрын
What do you use as a substitute for wine? Because maybe some Muslim viewers want to try this recipe.
@martincoufalik9101
@martincoufalik9101 6 ай бұрын
how the fck you can make this sauce in 3 minutes as you advertise when only reducing part takes 5 minutes lol....
@Raniz88
@Raniz88 5 ай бұрын
Non stick pan works great. Dont be a "mathipster" 😂
@lajeka2006
@lajeka2006 Жыл бұрын
3 minutes?????
@TheMangz1611
@TheMangz1611 7 ай бұрын
How to make it the vegan way?
@galaxybird8063
@galaxybird8063 7 ай бұрын
Fry aromatics in some oil, mix a bit of flour and water add it in along side any other liquid such as wine and reduce
@JohnSmith-qg3jb
@JohnSmith-qg3jb 8 ай бұрын
Gelatin and flour??? No.
@thomasmac8563
@thomasmac8563 2 жыл бұрын
This is just a rip off of an ethan chlebowski video?
@CharlieAndersonCooking
@CharlieAndersonCooking 2 жыл бұрын
I actually made it before he did haha. This video was originally posted in late 2020. I’m currently moving all of my content from my old channel over to this one, hence why I’ve uploaded so many videos over the last few days.
@svenclaassen2364
@svenclaassen2364 2 жыл бұрын
Lekker Charlie 👌
The 5 Sauces Every Chef Needs to Learn
19:55
Fallow
Рет қаралды 1,8 МЛН
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
20:59
Chef Jean-Pierre
Рет қаралды 2,9 МЛН
Сестра обхитрила!
00:17
Victoria Portfolio
Рет қаралды 958 М.
“Don’t stop the chances.”
00:44
ISSEI / いっせい
Рет қаралды 62 МЛН
My scorpion was taken away from me 😢
00:55
TyphoonFast 5
Рет қаралды 2,7 МЛН
The 3 Pan Sauces That Taught Me Everything… (about sauces)
9:12
The meal that changed the way I cook forever
8:24
Charlie Anderson
Рет қаралды 1 МЛН
Pan Sauces | Basics with Babish
11:25
Babish Culinary Universe
Рет қаралды 3,4 МЛН
Why I Cook Meat Straight from the Freezer (& why you should too)
15:52
Ethan Chlebowski
Рет қаралды 2,3 МЛН
This Pan Sauce Technique Makes Chicken 10x Better
13:03
ThatDudeCanCook
Рет қаралды 597 М.
Any SERIOUS Cook Needs to Master This
15:32
Chef Billy Parisi
Рет қаралды 157 М.
POV: Cooking (Probably) the Best Potato Dish in the World
12:36
Fallow
Рет қаралды 2,6 МЛН
3 Easy Pan Sauces To INSTANTLY UPGRADE Your Cooking
12:58
Brian Lagerstrom
Рет қаралды 1,1 МЛН
This Cheese Experiment Changed the Way I Make Pizza Forever
10:37
Charlie Anderson
Рет қаралды 79 М.
Сестра обхитрила!
00:17
Victoria Portfolio
Рет қаралды 958 М.