Huh, good to know I essentially use 4 out of 5 regularly. That is nice. Always am surprised that the basis of these sauces are made from often reasonably cheap ingredients compared to the cost of even just a nice ready meal. Espagnole is how i start off a casserole to put in the oven.
'' the tomates from December…'' yes chef, thank you for this reminder that tomatoes are SUMMER veggies ! If you buy them in winter, it just make no sense 😆
I like how you not only show the ingredients & how the dish is made but what the ingredients are doing on a molecular level when they don't or do come together.
Tomatoes don't have MSG. Tomatoes naturally contain glutamic acid, which is an amino acid and one of the building blocks of proteins. Glutamic acid is also responsible for the umami taste, which is one of the five basic tastes. Monosodium glutamate (MSG) is the sodium salt of glutamic acid and is often used as a food additive to enhance flavor.
So it's white sauce, fancy white sauce, gravy, mayonnaise, and tomato sauce. Green sauce being the secret sauce you unlock at the end of the game when you get 100% completion.
In the words of one of my culinary professors, "Since these sauces are always gonna stay with you, use this acronym: Her name is BETH V and she's the ex who won't leave you alone"
Hello Fallow chefs. Here on YouTube if you follow Alex French Cooking Guy, you will understand how Hollandaise is a British translation of Escoffier and the egg mother sauce is actually Mayonnaise. Hollandaise is just a mere substitute when you don't have OIL ❤
Not every chef learns or needs to learn French cooking. None of this stuff is edible to anyone who wasn't raised with it and hasn't gone out of the way to acquire the taste so they can feel more "cultured", and there are chefs all over the world cooking the delicious foods of their own cultures.
Actually, Alexis Gabriel Aïnouz ["Alex French Guy Cooking" on YouTube] did a deep dive into the "5 mother sauces" and discovered that MAYONNAISE belongs in the original count of foundation sauces, not Hollandaise. See link to series of vids on the subject.
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Toma'oes mate
You can all buy those in packages off the shelf.
I just saved you all a massive amount of time, thank me later.
TOMAAO
Huh, good to know I essentially use 4 out of 5 regularly. That is nice. Always am surprised that the basis of these sauces are made from often reasonably cheap ingredients compared to the cost of even just a nice ready meal. Espagnole is how i start off a casserole to put in the oven.
Your pronunciation of espagnole is amazing 😅
He can say “miro pwa “. But comes up with “ess pagnol “
'' the tomates from December…'' yes chef, thank you for this reminder that tomatoes are SUMMER veggies !
If you buy them in winter, it just make no sense 😆
Velooouuuuuuteeeeeeee
😱🫣🫣
I do all these sauces my whole life, almost 40 years. My granny showed me 3 of them, the other 2 I learned from my roommate who was a chef.
I will watch this video again for 5 days because i.. i.. i am overwhelmed..
Do not wanna miss anything. 😂😅
So probably.. hope to not see this again 😂😂😂 🥰
Like. Ever. 😁
Bro is on a mispronunciation of every French word speedrun
I can never hear Veloute the same ever again thanks to SortedFood.
Nasely voice: "My Velooooooooooute!!!"
I'm so trash at making bechemel sauce. Granted, I've only made it a handful of times, but it pains me to say that I have to make a passable sauce.
what flours are best to use for gluten free bechamel sauces?
6. Frank's red hot
A roux is a redhead im so confused
I am baffled you're talking about chef learning it
Im not sure i know a french kid over 9 who doesn't know the sauce bechamel for example
5 great sauces to learn
White gravy, brown gravy, cajun-style roux, hollandaise, and tomato sauce, got it
What is the green one at the beginning
Espagnole is pronounced Ess-Pa-Knee-Yol
For someone with London in their name you sure know how to use some spices my boy🎉😅… And earned a sub
The worst explanation of sauces ever!
I like how you not only show the ingredients & how the dish is made but what the ingredients are doing on a molecular level when they don't or do come together.
Milk sauce, sup sauce, ,fat sauce, egg sauce and ketchup.
I’m lactose intolerant and hoped at least one of the “foundational sauces” would not be based on butter 😅 is there any hope? 🤣
Why bother clarifying the butter if ya just puring it all in anyways! Ridiculous.
Tomatoes don't have MSG. Tomatoes naturally contain glutamic acid, which is an amino acid and one of the building blocks of proteins. Glutamic acid is also responsible for the umami taste, which is one of the five basic tastes. Monosodium glutamate (MSG) is the sodium salt of glutamic acid and is often used as a food additive to enhance flavor.
So it's white sauce, fancy white sauce, gravy, mayonnaise, and tomato sauce. Green sauce being the secret sauce you unlock at the end of the game when you get 100% completion.
Tomat-uhs. I love it! Gives me bo'ol of wo'ah vibes.
You killed the buzz when you pronounced the g in espagnol
In the words of one of my culinary professors, "Since these sauces are always gonna stay with you, use this acronym: Her name is BETH V and she's the ex who won't leave you alone"
'Real' tomatoes have had their flavour bred out of them 😮💨
perfect tips if you need boring food for old people
Pro chef
Still can't pronounce basic French
Mayonnaise ?????
More basics please. More foundation lessons. You do the to the point. Thanks. Very interesting
B.e.t.h.v. That’s how we were taught to remember the mother sauce in culinary school
Hello Fallow chefs.
Here on YouTube if you follow Alex French Cooking Guy, you will understand how Hollandaise is a British translation of Escoffier and the egg mother sauce is actually Mayonnaise. Hollandaise is just a mere substitute when you don't have OIL ❤
And here I thought it was gonna be (left-to-right) "Buffalo Sauce, Salsa Verde, Gravy and Ranch".
Mornay in a lasagna???
Veloute sounds better than gravy
Bro said ess spag knoll
This is for French cooking normal people don't need to learn these
Not every chef learns or needs to learn French cooking. None of this stuff is edible to anyone who wasn't raised with it and hasn't gone out of the way to acquire the taste so they can feel more "cultured", and there are chefs all over the world cooking the delicious foods of their own cultures.
https://youtu.be/pMXvAjH0Nco?si=OHT8gMO0FSK_gMPN
Actually, Alexis Gabriel Aïnouz
["Alex French Guy Cooking" on YouTube] did a deep dive into the "5 mother sauces" and discovered that MAYONNAISE belongs in the original count of foundation sauces, not Hollandaise. See link to series of vids on the subject.