Відео

Oui chef. It ain’t ever easy bein’ cheesy.

Thanks foe aharing

As always nice work chef!

How to use in Indian dishes - Hyderbad biryani

Come on Walter… let’s have another vid! We all love your work (Even old fart chefs like me, now retired)…. He, he… another vid. PLEASE. I’m in Bali May and June. I’ll be near Australia…… happy to come find you. Meet up. Would love to meet up. Your good channel is best ((The best) on you tube. Love your work!!! Best regards.

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK!

I just notice you are missing a sticky toffee pudding recipe chef

Definitely doing the stuffed quail never thought of that ine

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

brilliant stuff

I remember watching robuchon soufflé , the chef did a Swiss meringue and they use dry butter for the molds

Can u demonstrate how to do mpw rabbit and langoustine dish?? Cheers

Could u do video on your kitchen, equipment, pots and essentials tools u use for ur home kitchen? Cheers

Honest question What was it like to work under MPW??

Look is good

Just made this and can’t recommend it enough! Thought I was going to have to try several recipes before I found the perfect home made pate but turns out this was the only one I need! Don’t forget the salt, I added a little more than a teaspoon and it really brightened it up!

Where's version four recipe?

#1 & #4

Howdy Walter. How difficult would this be to down size these to the size of cupcakes? This seems like they would be amazing single serve cakes for the upcoming Valentines day. Have a great day 🌤.

Hi chef. I'm also a cook and currently working in a 3 star restaurant as cdp. Your channel is like treasure. Thanks for sharing all those stuff

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/

What’s the difference between chicken liver parfait and chicken liver mousse?

Oh joy! What a find! Chef Walter, it looks like I will be entranced by your recipes and presentation for a long time! Love your accent too. So, greetings from Canada and a new subscriber.

how long do you roast it for and what temperature?

Howdy Walter. Sorry it took a few days to get to this video. It's been crazy busy plus have been having freezing temperatures and i have had heating problems. But all fixed now. Plus i didn't want any distractions while viewing this video. So about the hairdryer. Did you know there is a electric heat gun tool that is more heavy duty and makes WAY MORE HEAT then a hair dryer? I believe it would work better then the hairdryer plus its great for other things around the house. Anyway im looking forward to trying this out. I was wondering about using honey instead of the glucose. It's the same but different. I use a honey glaze over my smoked salmon to help from drying out the surface flesh of the salmon but still reduce the interior flesh of the salmon so as to intensifie the flavor of the salmon. Similar to doing a reduction sauce except to the meat. Wonderful. So about 1 to 1.5 months before i start fishing for springers. Springers are a Chinook ( King ) salmon. For those of us who absolutely love and know about salmon they are the most tasty and healthy salmon in the world. Extra extra amounts of fat, meaning antioxidants. Enjoy your day.

um den Saft optimal heraus zu pressen, eignet es sich mit einem Korpenzieher in den Nippel hinein zu bohren und beim herausziehen eine akkurate Öffnung zu hinterlassen. Dadurch reisst die Frucht nicht immer weiter bei Auspressen auf und man hat eine Art natürlichen Trichter. Durch die Unversertheit der Frucht, kann man immer mehr, Granatapfelkerne, im Inneren voranschreitend ausdrücken. Abgesehen davon stimme ich dir zu, man muss die Finger Spielen lassen. Auf der Arbeit wurde ich einmal für ein 2000 Bankette dazu gezwungen, den Granatapfel zu halbieren und mit einem Löffel alles herauszuklopfen, es war eine einzige Sauerei. Sobald die Fruchtzellen beschädigt sind, beisst man nur auf Holz herum. Granatapfel und Weintrauben symbolisieren unsere Armenische Kultur. Abgesehen davon wachsen die Geschmackvollsten Granatäpfel im Iran.

Excellent!

Exactly same as I do. I’m lucky I have Rational IcombI pro oven (smallest 2-3rd six tray) model at home. I love it! Nice work Walter!

Nice work chef. Great vids to watch

Nice work chef!

I made chat GPT write out the recipe for me for 8 chicken legs along with the instructions using metric measurements. Going to cook it this weekend, thanks for the video. Ingredients Marinade (Double Quantities) 8 chicken legs ½ teaspoon salt 2 teaspoons black peppercorns 2-4 bay leaves 4 spice cloves 500 mL port wine 1.5 L (2 bottles) red wine Sauce to Cook (Double Quantities) ~4 tablespoons plain flour 4 tablespoons butter 2 small carrots, diced 2-4 stalks celery, diced 2 medium onions or 4 shallots, sliced 6-8 garlic cloves, crushed 4 tablespoons tomato paste 2 parsley stalks Few sprigs of thyme Sauce to Finish (Double Quantities) 4-6 tablespoons black pudding 4-6 gelatin leaves 2 teaspoons 100% bitter chocolate or chocolate paste 4 tablespoons butter Garnish (Double Quantities) 16-20 shallot onions 200 g bacon lardons (1 cup) 12-16 mushrooms (3-4 per person) 1 cup chopped parsley Steps Preparation: Marinate the Chicken: Prepare the chicken legs by trimming and frenched the drumstick bones if desired. Combine the chicken legs with salt, peppercorns, bay leaves, cloves, port wine, and red wine in a large bowl. Cover the chicken completely with the marinade, place a weight on top to submerge the meat, and marinate in the fridge for 2 days. Prepare the Garnish: Peel and core the shallots. Set the nice ones aside for garnish and chop the rest for the sauce. Dice the carrots and celery into uniform pieces. Prepare the mushrooms by removing their stalks (reserve stalks for the sauce) and slicing the caps. Cut bacon into lardons and chop parsley. Set all garnishes aside for cooking later. Cooking: Prepare the Chicken: Remove the chicken from the marinade. Pat it dry and lightly dust it with flour. Heat 2 tablespoons of butter in a large pan and brown the chicken legs on both sides. Set them aside. Cook the Sauce Base: In the same pan, add another 2 tablespoons of butter. Sauté the diced vegetables (carrots, celery, chopped shallots, and garlic) until golden. Add thyme and parsley stalks. Deglaze the pan with a small amount of wine from the marinade, scraping the bottom to release browned bits. Repeat this process 3 times for depth of flavor. Stir in tomato paste and cook briefly. Combine Chicken and Sauce: Add the reserved marinade to the pan, along with the browned chicken legs. Cook uncovered over medium heat for about 20 minutes, allowing the sauce to reduce and thicken. Finish the Sauce: Remove the chicken legs and strain the sauce into a clean pan. Add black pudding, gelatin leaves, and bitter chocolate to the strained sauce. Stir until fully incorporated. Simmer gently and whisk in butter for a smooth, glossy finish. Garnish & Serve: Cook the Garnish: In separate pans, cook the garnishes: Shallots: Sauté in butter over medium heat for 10-15 minutes until golden and tender. Bacon lardons: Fry until crisp. Mushrooms: Sauté quickly in butter until golden but still firm. Crisp the Chicken: In a clean pan, fry the cooked chicken legs skin-side down with a piece of baking paper and butter for a crisp exterior. Assemble: Plate the chicken legs and spoon the rich sauce over them. Top with the garnish: shallots, bacon lardons, mushrooms, and fresh parsley.

we are lucky enough to have a nice local supply of "young duck" and its one of our favourite meals we cook regularly. After multiple trials I have found that drying the duck by leaving it uncovered in the fridge to be crucial for having really crispy skin.... 4-5 days in the fridge is ideal in my experience. I did not notice you mentioning anything about poking the skin, is this something you recommend to help melt that fat away or not? thank you

Thank you! The next time the feds come around to investigate me for human trafficking and ask me why I’ve spent hundreds of dollars on duck tape, I’ll tell them that I really like crispy skin and show them this video. I’ll make sure that they like and subscribe.

Outstanding video. My wife and I make duck often as it's her favourite. You've given us new ideas and approaches. Thank you.

Such a very useful and helpful tutorial about semolina pasta. I especially loved that other tip too, where you talk about the pasta absorbing the water from your sauce and causing it to break, so you have to add more water to reemulsify the sauce until creamy again. So helpful. Also, I really hope you make a tutorial for homemade pasta for ribbon pastas like tagliatelle, pappardelle, and agnolotti and tortellini.

Glad to see the hairdryer making a return to the show!

I have never had duck I need to try one of those recipes

amazing recipe 😱😱😱😱😱 i need to try these asap, thanks for sharing your wisdom

While I’m not sure that that these slightly cheffy, dainty croques madames will ever supplant the somewhat more substantial classic version, I think that they’d be delightful for a brunch served cocktail party style. Plus, as my father always said about the metaphorical inspiration for the croque madame, more than a mouthful is wasted. While I’m pretty sure that the second recipe was intended as a joke, if you upped the amount of cereal, let it soak for awhile, and served it in teacups or ramekins, I could picture it at that same brunch cocktail party - sort of like tiramisu’s less sweet, higher octane cousin from the wrong side of the tracks; a true “pick me up”.

👏👏👏👏👏👏