How to wash peel and cut Leeks | French cooking basics

[@gojirajazz]

This is the first video I have watched since purchasing my leeks yesterday that did not waste the whole vegetable and gave you options. I am so happy to have found this channel!

[@JVerschueren]

Seriously... who knew? I live in Belgium and French cuisine is a base which runs throughout our cooking, but nobody teaches the basic techniques (at least not to the general public), they are just presumed. Thank you for this.

[@ceciliacorson1804]

This is the best way. I’ve never prepared leeks before and saw other ways to clean leeks that are inefficient. Thank you for the video.

[@axiomist4488]

This made me want to try leeks. Ive never had them but your description at the end of how they become soft and you can add a vinaigrette, made me hungry !

[@gojirajazz]

I came back to comment that using this video helped me make a memorable dinner and get more comfortable with a vegetable I did not grow up having. Thank you for sharing your expertise!

[@dorianfoley6047]

Delightful at about 6 minutes in, the subconscious and effortless thwacking of the wet leek against the rim of the sink. Centuries of culinary history and experience with the veg in those few thwacks. Merci Chef, great instruction as always.

[@jeannenordquist9205]

I want to thank you. My Jullianned leeks have today just been blanched, with garlic and herbs and I would like to say butter, yet my husband is dairy intolerant so I did it with margerine. I can't believe it's not butter. I will be putting them in the freezer once they are cooled in their zip lock bags. I did both the thin julliannes and the thick stock julliannes. I have cooked a few Julia's beef reciepts. He can have goat butter.,yet have to find an outlet for it. I do believe French cooking is one of the best in the world. Jeanne

[@ScreamShatter]

Your videos are amazing. I wish American Food TV taught more of the basics the way you have displayed. Appreciate your effort to do this!!

[@SuperBoricua4]

Love your videos. I'm going to culinary school and it helps me review or clarify any concepts that I may have missed or not understood in class. Thanks!

[@FrenchCookingAcademy]

great to hear that I love hearing that more and more cooking class student are getting an interest in the channel. if you have any questions or something you need to see. let me know. thanks for watching :o)

[@missyostendorf1781]

Merci! I have never cooked with leeks and this makes it less intimidating. I am ready to try my first recipe with leeks.

[@SmartK8]

My favorite is just minced raw white part of the leek with bread, butter and salt. Yum!

[@HelloIamBen]

Even the top part should not be thrown out. It's rare for even the greenest tip to be too fibrous too eat. Taste it raw, if you can chew it then don't discard it. Throw it in the soup with the rest. Every leek recipe in the world has you throw out 2/3 of it. The dark green tops, the chartreuse heart, and the white bottom can all be eaten. The whole leek is good.

[@alexanderglenn459]

Thanks, great video. I followed your channel because of this

[@tzisorey]

Those outer leek leaves actually look like they have a reasonably sized white section.... I wonder if that could be used to wrap something for cooking. Like some sort of sweet onion-y spring roll wrapper.

[@mona3927]

Yes u can use them as a wrapper for cooking dumplings or other similar things.

[@fussyrenovator7551]

That was fabulous. I’ve been doing it the wrong way for 50 years 🥴

[@DLee1923]

I love leeks, and enjoyed his methods of cutting them. But somewhere along the way I got mesmerized with his accent ! 🤦🏻‍♀️😂 I'm losing it !! HaHa 🥀 Thanks for for the video ! 😉

[@ronschlorff7089]

MMMmmm! A vegetable that "polishes the interior of my guts", that's what I need! LOL. Good stuff here though, need to treat your ingredients with care and respect if you want to make some good food from them. Have not used leeks much, but they are related to onions, another staple in great cooking. Thanks for this video; no one else has covered this like you have. As Julia Child once said, upon preparing a leek for a soup: "First you take a leek...." LOL. And, seriously, who wants sand and dirt in their soup; that would be worse than a fly!! ;D

[@ИграРазума-д2ь]

thank you . useful video . keep the way you do!

[@FrenchCookingAcademy]

thanks for the positive comment is it always nice to get :o)

[@Lobtoy82]

Excellent, thank You..

[@johnanderson3700]

Very helpful.

[@MaiRaven3]

Amazing leek facts!

[@salviaprezzemolo2165]

Very nice! Thank you. Could you say what that cooked leek with vinaigrette is called, please? If I see how it's spelled, I think I might catch the pronunciation. Thanks.

[@FrenchCookingAcademy]

Good day Salvia. that leek recipe (that I have yet to make on the channel) is called: "Poireaux vinaigrette" but in the next video i will say it so you can hear the prononciation. :o)

[@Toklineman]

I plan to try the vinaigrette; question, though--the parts you cut off of this and other vegetables: do you use them for stock?

[@FrenchCookingAcademy]

Toklineman yes usually for stock or soups

[@emarett1]

My psyllium husk is already ground. How much of the ground would I put in?

[@NK-wp3cl]

Fantastiskt! Thank you

[@FrenchCookingAcademy]

+Nancy Kamen thanks

[@poireautiengo1668]

Tenho uma plantação cerca de 70000 pés, desidratado, tempero com ervas finas é show.

[@albertjonas6409]

Global knife.. 👌🏼

[@lynnmann7039]

having a problem finding the section of what you do with the best part 'bottom' of the leek. Can you place a link to that. thanks

[@joyfulnoise6556]

I use them in any recipe that I use onions in. The best sloppy joes I've ever had I used leek, shallot, white onion, and garlic. I just found a video today for a German leek soup, I plan to try that as soon as it's cool enough for soup. You should find it pretty easily with a search. Alton Brown did a Good Eats episode on leeks and made onion rings from the bottom portion.

[@ktkee7161]

What's French for long-winded?

[@TonyAlmeida610]

Sempiternel would be the perfect match. But you also have : Interminable, intarissable, inépuisable, de longue haleine.

[@Skoben2000]

Bavard - Talkative

[@argylemcgoogin3298]

Why to waste these leafs, they are as good as the rest?! 😋

[@mitchellhobbs7533]

~oz~

[@ElaineFoster101]

Doesn't the Bible talk about leeks long before Jesus was born?

[@shropshirelado1849]

Keep still when you are talking into the camera!!

[@lindaalv4720]

Un peu plus vite, svp!

[@kelsensboyfriend]

sigma

[@marcelageiger]

Thanks for the explanation, but, couldn't you have edited the video? Imho opinion, it should have been edited and made shorter. "Applaud"? Really? It's the first time I see this on an KZbin video (and hopefully the last). LOL

[@sriyamalewis7301]

oh stop story and start to cook

[@carajentzen5049]

Please stand still. Your constant movement was extremely distracting.

[@lisahinton9682]

It's not "eck" cetera. It's "et" cetera. Lovely and helpful video, however.