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The Learning Chef
United States
Приєднався 23 бер 2019
Beef Tartare & Confit Egg Yolk | The Learning Chef
Today's lesson is a classic dish - Steak Tartare & Confit Egg Yolk. whether its an appetizer, starter or light lunch steak tartare is sure to impress as your next meal.
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Confit Egg Yolk | 149°F/65°C for 30 minutes
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Confit Egg Yolk | 149°F/65°C for 30 minutes
Переглядів: 2 825
Відео
Crispy Shallot | The Learning Chef
Переглядів 1,7 тис.3 роки тому
Today's Lesson Crispy Shallot: a staple in any kitchen learn the basics of fried garnishes. A valuable way to garnish dishes, crispy shallots will become a favorite when plating up your next meal. An incredibly versatile component and technique. Store fried garnishes in the dehydrator to keep them crispy until used.
Citrus Purée | The Learning Chef
Переглядів 14 тис.3 роки тому
Today's Lesson Citrus Purée: a staple in any kitchen learn the basics of citrus purée. A valuable way to utilize abundance and preserve ingredients, citrus purées will become a favorite when plating up your next meal. An incredibly versatile component great on sweet desserts, added to sauces or savory dishes.
Fruit Balsamic | The Learning Chef
Переглядів 3883 роки тому
Today's Lesson Blueberry Balsamic: a staple in any kitchen learn the basics of fruit balsamic. A valuable way to utilize abundance and preserve ingredients, fruit balsamic is great for pairing with sweet desserts or savory dishes.
Quick Pickles | The Learning Chef
Переглядів 1693 роки тому
Today's Lesson Quick Cucumber Pickles: a staple in any kitchen learn the basics of quick pickling. A valuable way to utilize abundance and preserve ingredients, "quickles" are a wonderful way to punch up any meal.
Infused Oils | The Learning Chef
Переглядів 3483 роки тому
Today's Lesson Basil Oil: a staple in any kitchen learn the basics of infusing oils. A valuable way to utilize abundance and preserve ingredients, infused oils will become a favorite when plating up your next meal.
Chimichurri | The Learning Chef
Переглядів 6834 роки тому
Today's Lesson Chimichurri: a staple in any kitchen chimichurri is incredible sauce for grilled/smoked meats or vegetables. Originating from Argentina and Uruguay, Chimichurri is a perfect combination of flavorful herbs and aromatics; here we share our variant on the sauce. Make your next cookout standout by making a fresh batch today!
Garlic Salt | The Learning Chef
Переглядів 4 тис.4 роки тому
Today's Lesson Garlic Salt: a staple in any kitchen garlic salt is incredible in any savory application. Rubbed on smoked meats, season roasted vegetables or finish your favorite marinades. This guide to making seasoned salts is sure to spice up your next meal.
Citrus Confit | The Learning Chef
Переглядів 8 тис.4 роки тому
Today's Lesson Candied Citrus Peel or Citrus Confit: a staple in any kitchen. Citrus Confit can be used in appetizers, salads, entrées or desserts; it's an incredibly versatile component that can punch up any recipe.
Aioli | The Learning Chef
Переглядів 12 тис.4 роки тому
Today's Lesson Aioli: a staple in any kitchen aioli is a garlicky mayonnaise that can be used as a base for dressings, as a dipping sauce or paired with fish for a beautiful plate. It's versatility is only limited by your imagination.
For the leftover liquid, it's still useable right? So I can actually peel more skins and repeat the same step using the old batch of liquid?
How many lemons and how much water to use? Could I have the recipe please?
thank you chef!
I thought I'd seen all that could be done with citrus peels I guess not because I never seen this one and I'm definitely putting it in my repertoire for future use and experiment, I really like this one ❤
Thank you chef
Nice
Very nice 👍🌷
Can i make it with berries
The recipe please?!!
The video will teach you, the point is most people learn off recipes, this is a conceptual technique on display, there's loads of latitude here to play and discover. The idea is just to get you in the kitchen playing with your food. Salt+Sugar+Zest+Juice, you can slide the amounts for different effects. Grasp the concept and you're good to go!
@@TheLearningChef thanks for the reminder. Food is about what makes you smile and happy. It brings old memories.. happy ones Hope you continue in this journey so we can learn the heart of cooking❤️🌷
Where can I find ultra tex?
It's available through many online shops!
Bro content 💣
Thanks a lot. Looks very good
LOVE
So balsamic, fruit(any), sugar , then cornstarch????? Some texts are missing or vague.
I also do that with Lotus Root and Enoki Mushrooms a lot, looks beautiful as a garnish on many Asian dishes. I want those ginger, leek, shallot and onion versions on my burger, right now!
Great music choice!!🤩
You forgot the moutarde de Dijon 🤔
Interesting point - You absolutely can add Dijon mustard as a modifier to this recipe (but it would make it closer to a dijonaise.) Here we're focused upon teaching the technique of the emulsification and we do that in its most basic form.
can you please explain how to blanch the peels twice ? should I let them cool down between blanches ?
Blanching is the art of cooking and then stopping that cooking process. Typically going from boiling water to ice water. We perform this process twice to remove any bitterness from our peel.
@@TheLearningChef thank you so much ! 😊
What is the reason the container needs to be sealed prior to the sous-vide step?
Great question! To prevent any excess steam or moisture from entering into your oil ensuring an even consistent cooking time. You could do it without covering but it's simply extra insurance against issues.
Phenomenal 🙏
thanks for this nice video! gonna try making my own orange puree by using your techniques 😊
Absolutely fantastic! 6 oranges, two pinches of salt. 4 teaspoons sugar and 1 tablespoon honey! To die for!
As a chef, i love these videos from a profesional stand point. keep these up
What’s the temperature of the boiling?
So nice 👍🏼 thank you so much 😃
Oh, this is so exciting! 😁 The ideas this gives me.
Great video
Glad you enjoyed it - super nice way to finish a panna cotta savory or sweet.
👍
Great video.
Great video. Thanks for sharing.
Always very clear on the steps and process! Thank you.
Great tutorial...... I feel i could easily accomplish this after watching the video. Thank you!
Please do a video on how to use fruity balsamics
The good news is there's no wrong way! You'll definitely see us revisit components like fruit balsamics in our new plate-up videos.
@@TheLearningChef Excellent! I have some fun ones like white grapefruit, chocolate, and pineapple but I don't know what to do with them.
It s sad to see that you have so little views since you have great content and intresting techniques. It is not that viral since people want simple and fast stuff to cook, but for pasionate people is nice to watch and learn. Keep going and good things will follow
I appreciate that! We are forever learning and improving our skills, we believe in cooking with passion!
Pickle Rick approves 😁✊
❤️✊
Great and informative video as usual! Can't wait for more😊🙈
So elegant!! Thanks for sharing! Great great video!
There isn't any garlic salt available in my country apparently, so yeah, I'll make my own garlic salt.
🔥
Chimichurri is the bomb
I bet that's Andre making the aioli. But who is narrating ?
Ka-bar Andre!
@@kczide I recognized his fingers, I've never heard his voice tho... Good on you Andre! I hope this chanell soars like TLC and you become a superstar.
Love this video ! Great instructions .. great visuals
Is it 1:2 parts by weight or by volume?
Wonderful Question! We went by weight; as we scale all our recipes by weight. Honestly; there's such flexibility to this recipe you could likely even go by volume and still be just fine.
Awesome way you utilize almost 100% of a product. Great video! Keep em coming!
Oui Chef!
Great simple video of how to do it!
You teach this in such a welcoming way!
Such an elegant and easy idea! I’ll need to try this with some oranges.
Very cool technique! That pineapple salt sounds really tasty.
Is this something you can do to fruits or vegetables? The lime looks a lot like green beans and it made me wonder if you would pickle instead
Never realized how simple it can be to do my own garlic salt at home. Thank you for sharing