Chef i LOVE what You do and your crew. Do you have any tips for 21 y.o.? I’ve been in kitchen for 6 years now but im scarred a bit to step up in high demand kitchen with real professionals even tho i really want to become one. Also no one takes me serious because of my age but after people see me work they are positively suprised. I could really use any help when it comes to advice, please help😂. With love, from Croatia❤
I'm a CDP who didn't go to culinary school and I'm learning so many helpful tips from this channel. I never knew that mustard could be used as a thickener. I have always used arrowroot for onion meat gravy. Thanks guys ☺️
As a chef I’d personally replace the gravy with a demi-glace which I’m sure you use but are trying to keep your secrets and throw laymen off 🤣🤣🤣. Fab recipe and stunning dish, don’t mind my teasing ❤
30 Comments
I normally put a bit of apple sauce if it’s pork and some Worcestershire sauce is essential
Fallow please can you show us how you make your toad in the hole…like a chef! 😃😃
What's gravy browning?
Wait, stock cubes? What?
Chef i LOVE what You do and your crew. Do you have any tips for 21 y.o.?
I’ve been in kitchen for 6 years now but im scarred a bit to step up in high demand kitchen with real professionals even tho i really want to become one. Also no one takes me serious because of my age but after people see me work they are positively suprised. I could really use any help when it comes to advice, please help😂.
With love, from Croatia❤
Stock cubes?!
Please show us how you make those sauces!!
Although I am not to fond of English style food, this is one of my favorite channels on YouTube !
There is a whole cow in that beef stock
Stock cubes and gravy granules!? That's never what's in that pan is it!?
First one that actually looks good and makes sense recipe wise!
I'm a CDP who didn't go to culinary school and I'm learning so many helpful tips from this channel. I never knew that mustard could be used as a thickener. I have always used arrowroot for onion meat gravy. Thanks guys ☺️
I like how you gave suggestions on how to get a similar product done for the average home cook. That's one of the main reasons I like watching y'all.
I like it thickkkk
Beautiful!
A definition of a cilf
Stock cubes?
As a chef I’d personally replace the gravy with a demi-glace which I’m sure you use but are trying to keep your secrets and throw laymen off 🤣🤣🤣. Fab recipe and stunning dish, don’t mind my teasing ❤
Gross
WHY? WHYYYYYY? why am I on a strict diet and watching the most perfect gravy(gravy is a food group btw) ever made!?!?!?!!! 🤤😂
Show how to make meat juice😅
Stock cubes and gravy browning 😂 cowboy 🤠
Wait this guy works at a restaurant and cannot make his own stock?
Tannins will not evaporate out and they are very heat stable. You're not getting rid of any tannins. They're all still there.
I’ve never in my life seen stock that consistency.
Northerners are horrified with the thinness of the gravy.
As a southerner, it looks about the right consistency for me
Great❤
I just made this and it was incredible
Nice soup. That's not how you make gravy.
You can’t get rid of the tannins by cooking.
Tannins are non-volatile polyphenols so they concentrate as the liquid reduces. It’s the booze and water that evaporates off.
Always use a low tannin wine when making sauce.