HOW TO MAKE DELICIOUS VEAL MARSALA

Chef Gellas at The International Culinary School at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, shows us how to prepare delicious Veal Marsala. It is an easy to follow video and a delicious meal for saute preparation. Video by The Restaurant Channel 757-430-9189.

[@Deadbuck73]

Looks good Chef!

[@deenak79]

Slightly different from Chef Gordon Ramsey. I'll try it. I like adding a little butter in the sauce, like Gordon and Julia Child.

[@AMBIENCEDESIGNGROUPVaughan]

Thank you chef! And, in spite of all the arrogance and negative comments, I want to thank the chef for the brief demonstration. Anyone with half a brain who also made the negative comments knows one cannot prepare this dish in just a shirt video. People try to be kind. You wouldn't be watching if you knew how to make it yourself.

[@sirich7751]

If you're making this at home it will take 10x longer and none of us have veal demi-glaze on hand. This is a demonstration for a restaurant.

[@Eec2023]

I've never seen mushrooms cooked in 30 seconds before

[@nugeme]

I'm sure this is reasonably tasty - but I must have butter in my sauce.

[@dotatough]

Spinach is well overcooked. Cant imagine how chewy and oily it is at this point.

[@algee6245]

Demi or stock? Which?

[@pjalice1]

Was it sweet or dry Marsala wine? Nice job.

[@lukedorrington9712]

He says it smells sweet. I’m assuming a sweet Marsala.

[@paulzumbo]

Why not butter?

[@markpolakovich980]

Put the rest of that sauce on there, thicken it up a bit too

[@don1985don]

Chef where can I get that specific veal demi

[@recoswell]

google it that's how

[@don1985don]

@@recoswell HIS SPECIFIC DEMIGLAZE is what im talking about I have been using wegmans for years but cant get it in florida. The stuff youre talking about online is junk compared to Wegmans demiglaze check it out if you live in new jersey... if not youre in the same boat im in

[@thehypnox]

This is the perfect video that shows you should never go to the Art Institute

[@rbubbarayp4021]

south no ty

[@guziman1963]

Yeesh those are some toxic comments.

[@GODSMOKESWEED.]

Dude you didn't even fry your shrooms before deglazing! Ever taste the difference between a fried and boiled shroom?? Big difference!

[@aprilwellwood9880]

People please. Don’t be so mean and judgemental.

[@recoswell]

if you think for one second he doesn't use his bare hands (washed of course) when the camera isn't on you're a fool

[@dotatough]

"brown it" more like grey it, there wasnt any time for those to brown. MAYBE some of the flour burned.

[@badweetabix]

For someone who is suppose to teach fine cooking, you didn't state what kind of Marsala wine and brand, what temperature or heat settingl, and you don't state what the portions are for the ingredients such as salt, pepper, oil, mushrooms, stock, and Marsala wine.

[@algee6245]

Reduce mushrooms first

[@dotatough]

"Add a little veal demi" ... as if anyone has that just lying around

[@relaxenjoy909]

Anybody else here for a speech why you shouldn't eat veal and trying to learn

[@dotatough]

Why would you pair veal marsala with polenta? especially cold cut polenta like is sitting on that plate? is it because the polenta triangles look cool? i cant think of anything dumber, really.

[@dotatough]

plate looks like shit. if I ordered that and probably paid over 30 dollars for it, i'm sending it back and smacking the chef.

[@lindalewis9889]

veal stock??? wtf ??

[@carajentzen5049]

Yes, veal stock. Not in regular stores. You can buy veal Demi in better grocers & specialty stores like Sue la Table or even off Amazon

[@dotatough]

Thyme in marsala? never

[@carajentzen5049]

G. Ramsay uses both Rosemary & thyme. Thyme is one of those light herbs that can go pretty much anywhere & doesn’t really affect dish unless it’s way over done.

[@panotragoulias9462]

u play with food too much ..

[@tocka1984]

this is embarrassing...

[@algee6245]

Right!?

[@dotatough]

nice waste of sauce.

[@dotatough]

OH YEAH, PUT THAT FRESH THYME ON MY PLATE. BECAUSE IM GOING TO EAT THAT. I hope you arent actually a chef or a teacher at the art institute of virginia beach, because this entire video is absurd.

[@carajentzen5049]

Like an entire tree of thyme🤦🏻‍♀️ If you can’t eat it, it doesn’t go on the plate!

[@vernwallen4246]

If the average veal eater knew how the veal is raised they would have second thoughts about comsumption.

[@jonkapfer7362]

Its true. Cow fetus truly makes the most tender veal.

[@BVaccaro88]

Baby deer are the same way. Milky white looking skin but very tender and delicious.