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📋 Recipe: https://parkerhallberg.com/the-french-laundrys-quick-sauce/
Bourbon Dijon Sauce:https://parkerhallberg.com/weeknight-michelin-techniques-for-pork-tenderloin/
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31 Comments
Amazing video. You deserve so many more subs than you have.
Goated Parker
Thank you chef!!
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📋 Recipe: https://parkerhallberg.com/the-french-laundrys-quick-sauce/
"quick"
Chef Hallberg will always have 3 Michelin Stars in my book!
Awesome video! This is exactly the kind of content I was looking for to upgrade my home kitchen skillset!
1:54 As the stock reduces, the gelatin from the chicken stock will start to coat the bones, and the color of both the bones and the stock will deepen.
2:02 As the stock reduces, the gelatin from the chicken stock will start to coat the bones, and the color of both the bones and the stock will deepen.
I would personally deglaze it a few more times.
"quick"
S-Tier YouTube cooking content. No overzealous presentation. No uncanny thumbnail. Five minutes. You always specify “this is what the French laundry does” with your instructions. It’s great how you frame these professional methods, making it clear for us home cooks what’s involved without setting unrealistic expectations.
Great video, as always, but I'm a little confused. Are you saying that any bones or sub-primal bones can be made into a dijon-bourbon sauce or just pork bones, because only pork stock is mentioned at 4:57? You previously had only mentioned chicken stock and veal stock.
Plus, you said at 0.05, we'll only need "two stocks" in our arsenals.
And then, on the recipe page, there is no mention of the dijon-boubon sauce.
Took me forever to figure all this stuff out, wish I'd seen this 15 years ago. Great video.
Use a wooden,"Bamboo" spoon to to stir your ingredients
ought to have included a shot what the bottom of the pan looked like after the first deglaze and before adding chicken stock for 2nd round. these are good videos, so i meant my comment to be constructive not snarky
What the hell is quick about that?
Decent presentation, but the idea that it's a: "Quick" and B: requires that you already HAVE chicken stock AND veal stock available, makes it seem like so much work that I won't use this except under the most special circumstances. Good to know, and well presented, but presenting it as "Quick" seems kind of untrue. FWIW.
I love your channel. Best part is you get straight to the chase. NO BS. So good!
Yep cuz I know I just keep veal stock in my kitchen at all times…
Another awesome video, Parker! I love your presentation style. Every time I learn something new
Brilliant Chef! I've watched all your stock videos, made a few batches, and improved my technique each time. What I especially like about your videos is that you not only tell us what to do but you also explain WHY. This makes you a great teacher.
Great video !
I read the french laundry book when it came out,the cooking time is completly wrong.keller says 3 hours is enough but any experienced chef knows its not near enough time. He should revise this time.
Honest recipe.. Appreciated?! Love from indonesia…
My guy this channel is a fucking 10/10. If I see you in real life I’m doing tricks on it. As a young chef, thank you for your videos. Only the exact info I need and insightful “if this, do that” and “this is most important, this is the goal” etc.
Peter, your opinion, oven roast the bones until gbd, then continue stove top ?
I feel like youtube is the same content now over and over and over
I just usually go get some stock at the store and reduce it. Fast and easy. May not be as good as FL stock, but is good enough.
just FYI, you are pronouncing "nappe" wrong. it is just pronounced like "nap". lots of american chefs mispronounce this word, its not a dumb mistake, but its like nails on a chalkboard to listen to people say "nap-pay". even more frustrating when i am cooking with american chefs and i use this word and they incorrectly correct me on the pronunciation. it is pronounced "nap".
I love this channel. This might sound funny but what I would REALLY love to see is a video showing how you do the washing up, and clean as you go etc. I don’t see anyone doing this really and one of the biggest obstacles to me as an inexperienced cook is getting myself into a cluttered mess in the kitchen. I know the general advice but it would be great to see how it plays out in relation to a recipe. Not the most sensational idea for content I know!
You are a very privileged person. 🐧🍎🍏💙