10 minutes on one meaty side or with flipping? In hot pan or cold? Second pan on the top was cold, warm or hot? Did he add cocking oil or fat for chicken because it's relatively lean or it was it's own fat from skin?
Wow. Looks like the UK has finally learned a thing or two about cooking. Crazy! Now only if your teeth could be straight enough to eat that without it falling out your mouth.
This is BS. No way chicken LEGS get "a little bit dry." You don't seem to know the difference between white meat and dark meat. What is wrong with you that you presume to make videos teaching such idiocy?
Fyi everybody, there is zero debate on what a velouté is. It is a roux thickened animal stock. When you add cream to a velouté it is then called a sauce Supréme.
When i learned to be a Cook, my Master always told me „Hot Roux Cold Stock or Cold Roux, Hot Stock to prevent Clumps.😅 After that i discovered the Immersion Blender.😂
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I'm not impressed,French and English really haven't done anything spectacular with chicken.Also I've not since I've been on earth seen flour be burned
So a gravy 😂
Did you really just put that pan on the chicken it's dirty nasty I will never be going to you restaurant
Valute sounds like gravey with zero difference
Rich people fried chicken and gravy. Looks Delicious.
No wasted words, just great instructions and teaching.
it's good to cook the flour first to get rid of the flour taste and smell.
you make your sauces to order? that's pretty impressive.
Fancy restaurant ; $7 spatula falling apart in your food
Bähh!
Subbed! One of the best channel that explain exactly what they doing ect ect 👌🏼👌🏼👌🏼
Syndicate?!
Un seasoned chicken 2 the nist seasoned 😊
Didn’t cook the flour
Do sauce first
10 minutes on one meaty side or with flipping?
In hot pan or cold?
Second pan on the top was cold, warm or hot?
Did he add cocking oil or fat for chicken because it's relatively lean or it was it's own fat from skin?
Amazong
You brothers can really really cook. These videos are great
If you get clumps: immersion blender, or sieve.. finish with herbs, oil. Should be fine.
That spatula has seen some things. 😶🌫️
Wow. Looks like the UK has finally learned a thing or two about cooking. Crazy! Now only if your teeth could be straight enough to eat that without it falling out your mouth.
😂 proportions… the stock is lost
This is BS. No way chicken LEGS get "a little bit dry." You don't seem to know the difference between white meat and dark meat. What is wrong with you that you presume to make videos teaching such idiocy?
Veloootay😂, that would be a bechamel based sauce, not a velouté sir
Chicken starved of seasoning like a mf!!!
Brother that spatula is falling apart.
So did he cook the chicken on low heat over a period of 10 minutes? Did he use any butter or oil?
Always good tips 👌
Fyi everybody, there is zero debate on what a velouté is. It is a roux thickened animal stock.
When you add cream to a velouté it is then called a sauce Supréme.
A veloute is roux-thickened stock. Add cream to it and it’s a sauce supreme.
A velute is actually supposed to be a smooth soup and not a sauce
Q.. should you reduce the wine before the butter and flour?
Props to your prep team. Tons of portioned ingredients for speed of service. excellent
When i learned to be a Cook, my Master always told me „Hot Roux Cold Stock or Cold Roux, Hot Stock to prevent Clumps.😅
After that i discovered the Immersion Blender.😂
You sound like Rick Shiels the golf YouTuber, are you from the same area?