Coq au Vin Part 2
The Braise, The Reduction & The Finish | The Culinary Alchemist
Welcome back. In Part 2, we complete our Coq au Vin, one of the great dishes of classical French cuisine, and one of the most intelligently constructed braises in the Western culinary tradition.
In this video you’ll see: The braising technique and why low, slow, moist heat matters, How the wine sauce reduces and what you’re looking for, The finishing steps that separate a good Coq au Vin from a great one, The Ayurvedic and Western Herbal lens on what this dish is doing for your body
The Culinary Alchemist is Chef Paul Seaman,classically trained chef, Ayurvedic Practitioner, and Western Herbology student, bringing you food that’s designed for the body, not just the plate.
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1 Comment
I was interested to see the whole process or more of your videos but you havent added much to your account yet. Please post the rest soon.