I have been trying to find the tiny sauciers/saucepans/butter warmers that you seem to use. they look like 500ml pots maybe? How do I find these?! What are they even called?? haha
1) the butter sauce 2) the cartouch sauce 3) the butter and cartouch sauce 4) the cartouch and butter sauce 5) the nothing sauce (no butter or cartouch)
I love the German version of chasseur sauce, jäger sauce (for Jägerschnitzel). It’s absolutely divine. It has things like bacon (gives a lovely smokiness) and mushrooms, wine, onions, garlic, tomato paste, and chicken or beef stock, whichever you prefer, and a bit of heavy cream at the end. Season with salt and pepper obviously, and your choice of herbs (I like tarragon). It’s simple but so damn delicious. I have a particular recipe I like. Then just pour it over freshly fried schnitzel.
I like to serve it with fried spätzle (little dumpling-like German noodles), and rotkohl (German stewed red cabbage) for a beautiful hit of acid on the plate. One of the coziest, homiest German dishes, in my opinion. And so worth the work.
Chef question! Whenever I roast off chicken bones, even when a nice golden brown colour, there is still loads of liquid left in the tray, I haven't added liquid at all. Do I just need s higher heat?
My 5 year old daughter and I love to watch cooking videos, this is her first time watching you cook, and she said “I love this guy! He’s so good at COOKING!” lol 😂
Yall should try and make fried butter (like what they do over at states fairs in the states) but like fancy or gourmet (if possible) that would be interesting and probably good synergy with y’all’s brand/inside joke of using lots of butter and social media buzz seems like might go viral. Love the vids all the best!
48 Comments
NOTHING can beat the 40 garlic cloves sauce
Your restaurant doesn’t have a pressure cooker?? Bad stock technique
Wdyd with the leftovers?
I AM AN EXCUTIVE CHEF…!!!
YOU ARE NOT,
I SAY AGAIN,
YOU ARE NOT,
TOO ADD YOUR ;
[MIIRE POX ]
UNTIL YOU GET ALL THE FLAVOR FROM THAT CACUS …!!!
IT IS AT THE VERY LEAST A SIX HOUR PROCESS,….!!!
FOUR HOUR OF ANY MEAT OR FISH ON A MEDIUM HEAT,
SLOW
THEN YOU ADD,
YOUR MIREPOX (for the last 2 hr)…!!!!
[ TRUST ME ]
THIS DUDE DOESN'T KNOW WHAT HE IS TALKING ABOUT….!!!
ALLOW IT TO COOL,
GET THE GREASE OFF THE TOP
THEN STRAIN IT THROUGH
A
COLLIDER & STRAIN IT THRU A CHESSE CLOTH….!!!!
[ YOU NOW HAVE A [ STOCK ]!!!!
IT SHOULD BE CLEAR…!!!
NO GREASE !
YOU THEN CAN MAKE A [ BECHEMAL]
WHICH IS ALSO ANOTHER NAME FOR
A BROTH / A SAUCE / A STEW / OR WHATEVER/ ETC….!!!!
WINE/ STARCH/ LIQUOR/…
JUST MAJE SURE YOU COOK THE ALCOHOL OUT OF IT,
BEFORE YOU SEASON ANYTHING,
OR YOUR SAUCE WILL TASTE BITTER….!!!!
Your are to make your stock in bulk,
Quickly freeze your stock!
Your stock fish / chicken / beef/ vegetables stock!
You do not season it until you are ready to use it….!!!
THERE WOULD BE NO OTHER REASON TO MAKE A STOCK!!!!
IF YOU SEASON IT,
YOU ARE JUST MAKING A GRAVY SAUCE!!!
YOU WANT YOUR FOOD TOO TASTE
LIKE YOUR STOCK…!!!
MEANING THE SIGNATURE FLAVOR,
INFUSE THOUGH OUT THEE ENTIE DISH…!!!
# TRUST ME….!
MATTERFACT JUST LOOK IT UP FOR YOURSELVES….!!!!
That is not a proper tikka masala sauce
MY SANDWICH?!?!
Love the subtle Friends reference 😅
Use the chicken fat to sweat down the veges
I have been trying to find the tiny sauciers/saucepans/butter warmers that you seem to use. they look like 500ml pots maybe? How do I find these?! What are they even called?? haha
Not the moist maker 😂
What's your saucepan?
There's no need of chicken stock for the last one.
That's a lot of ingredients/steps for an home cook. Cool nevertheless
I would've eaten those wings
I'm a better cook than you. You are cook, not a chef. Wanker
the fallow way is essentially a lot of butter, a cartouche and simmering. this is why they are elite
So nice to know this things. Thanx.
Wonder if that taragon sauce would go well with chicken livers over rice
I reckon it would
I’ll try that
I always worry about what you guys do with all the meat you cook up for stock
Yes, moistmaker for the win #monica
I like to pour some sauce over a nice cartouche and eat it, delicious
When are the Fallow t-shirts coming that say “…and cover it with a cartouche”?
🤤🥰🤤🥰
There are 42 cloves garlic
1) the butter sauce
2) the cartouch sauce
3) the butter and cartouch sauce
4) the cartouch and butter sauce
5) the nothing sauce (no butter or cartouch)
Ich verstehe was der Koch meint da ich vom Fach bin, aber die Übersetzung ist an den wichtig Stellen mangelhaft mfg
Tallowman sells Chicken Tallow
Chicken Tikka masala, the only one with no knobs of butter and no cartouche
I love the German version of chasseur sauce, jäger sauce (for Jägerschnitzel). It’s absolutely divine. It has things like bacon (gives a lovely smokiness) and mushrooms, wine, onions, garlic, tomato paste, and chicken or beef stock, whichever you prefer, and a bit of heavy cream at the end. Season with salt and pepper obviously, and your choice of herbs (I like tarragon). It’s simple but so damn delicious. I have a particular recipe I like. Then just pour it over freshly fried schnitzel.
I like to serve it with fried spätzle (little dumpling-like German noodles), and rotkohl (German stewed red cabbage) for a beautiful hit of acid on the plate. One of the coziest, homiest German dishes, in my opinion. And so worth the work.
Love a good Hunter Sauce
That's 42 cloves of garlic you got there.
❤️
What's the substitution for Dry White Wine…?
what would we do without double cream? Life would be meaningless ❤
Boys if u can give us replacement for wine or any alcoholic drinks for your muslim Brother
Chef question! Whenever I roast off chicken bones, even when a nice golden brown colour, there is still loads of liquid left in the tray, I haven't added liquid at all. Do I just need s higher heat?
Mmm they all look delicious 🎉
My 5 year old daughter and I love to watch cooking videos, this is her first time watching you cook, and she said “I love this guy! He’s so good at COOKING!” lol 😂
so freaking simple ….hehehe just saying … few minutes & 5 sauces… who knew …
40 cloves of garlic …hehehe just saying .. ur liver goes im out of here… & u coming with me …
You are too much
That was more than 40 cloves!
I'd love some sauce without tomato added to it!!!
Wow just wow 👌. Like them all!
How many actually froze the video and counted the garlic cloves? 🙋
Is there a recipe references
It used to be "Omelette du Fromage" and now it's "Cartouche".
Yall should try and make fried butter (like what they do over at states fairs in the states) but like fancy or gourmet (if possible) that would be interesting and probably good synergy with y’all’s brand/inside joke of using lots of butter and social media buzz seems like might go viral. Love the vids all the best!