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Personally I wouldn't keep it more than a few days. The fresher the better.

@@ONTHEPASSWITHMAX Okay, thank you very much

@@TrazoeL My pleasure! Happy cooking!

Thanks! I've real busy at work, but I will have more time to work on these now. Stay tuned, more coming soon!

Haven't seen it yet actually. But it looks good.

Not sure what dio is, but thanks!

My pleasure, thanks for watching!

Interesting idea. I like to use port for some sauces. I've never used it for a tomato based sauce though, I'll need to try that.

@@ONTHEPASSWITHMAX its specific to Choron to use a tawny port. The sauce carries the aromatics, good or bad, of...if you'll imagine...lifting up a piece of wood thats been sitting outside in a field... bugs n snakes, but TAWNY. Earthy.... that with overripe heirloom tomato reduction. Folded to a hollandaise. With Seafood or Vegetables. How I understand my ol chefs version. Belge

@@J.DCU12 The classic recipe for sauce Choron doesn't have port. Some variations use dry white wine. It's an interesting idea though.

@@ONTHEPASSWITHMAX yes it does 100% Classically..

That's right, you don't.

@@ONTHEPASSWITHMAX I work at a meat works and nearly every one goes slow

​@@ZaneMartin710 What I meant to say is, yes I agree. You don't have to go fast if you don't want to. In many professional kitchens however, cooks tend to try and complete every task faster if possible. So it's not just for show either.

@@ONTHEPASSWITHMAX yeah that’s right

Not sure. It can make your hair green.

Also a favourite of Louis XIV, Alexander II, and many others. In many cases it probably wasn't served just as a broth, but part of a more elaborate dish, en gelée, or maybe served with a royale.

Hey, practice slowly buddy...

Thank you very much! I'm glad you're enjoying the content. Happy cooking!

My pleasure!

This one is stainless steel, but I do use the tin lined ones from time to time. E. Dehillerin pots and pans are just amazing, I'd have more if I could afford it!

I've never tried that, but it probably would. Perhaps use a little less water.

Yes it is!

​@@ONTHEPASSWITHMAXcan u tell me how did you make the stainless steel nonstick?

No worries, you can use tweezers to get the left over quills and hairs etc. It takes a little longer though.

You could, a bamix or hand blender would work well. I would avoid using a blender to make béarnaise or hollandaise though. While you will get an emulsion, it will be heavy and dense like a mayo. It's better to whisk the sabayon or egg yolk stage by hand, and trap as many micro bubbles in as possible for the correct texture. Happy cooking!

It always better to make sauces fresh, but it will keep a few days in the fridge.

Yes it works great, especially if you're using stock that's already frozen. For large cambros of stock, you can set up a large chinose or sieve, line it will cheese cloth and let it clarify over night in the walk in.

Well, I have Vietnamese people in the comments that approve. What doesn't do it for you?

@@ONTHEPASSWITHMAX im very sorry , Vietnamese pate made out of mainly with Liver , pork , bread . You stir-fry the pork and the liver up with shallot and garlic , no alcohol needed in ( you clean the liver with milk or vinegar ), no milk and cream pls , then you blend the pate with some bread . and steam or bake your pate up . Yeah the basic is that Im a Vietnamese and live in vietnam about 3/4 of my life and i sell banh mi for living too 🥲 still i love your videos , just leting you know how vietnamese pate is really made , hope you try it ❤️

Poach your lobster in buerre monte

It works great as a finishing sauce for when lobster is already cooked. It would work well with clams, maybe add a little white wine, lemon and herbs, and you have a delicious quick sauce. For pizza, I think an egg based emulsion would be better, like an aioli or flavored mayo.

The more the merrier

Nothing sexier than dressing a plate with micro dots...

I'm glad you enjoyed it! Happy cooking!

Thanks, I'm glad you enjoyed them! I will have a longer video on these soon, so stay tuned! Happy cooking!

While you can certainly cook foie gras in a pan or directly on a French top or on a plancha in some cases, I wouldn't say its a "cardinal rule". Foie gras is mostly fat and it melts quickly in the pan, so why add another type of fat? Foie gras fat tends to burn quickly like butter(and you need to cook it quickly aka very high heat or it melts), so when cooking FG this way, I prefer to use a little rapeseed oil which has a much higher smoking point. The result is a nicer and more even color. Also cooking at higher temps allows you to keep smaller pieces like this colored properly and still medium rare. There are many different ways to cook foie gras, and every chef has their own "cardinal rule". Try it out yourself and go with the method that your prefer! Happy cooking!

Glad to hear that!

The "raft" or the "le clarifiant" is edible, sure... But I wouldn't recommend it.

That sounds like an interesting idea John. I have another video that I'm working on that discusses the difference between pie crust and pate sucree (tart dough). I've also been wanting to do a cheesecake video, so perhaps I'll try out some different graham cracker crusts on a few other deserts as well.

My pleasure! Happy cooking!

Steamers work well, but this method is the best in my opinion. For me, keeping the cooking juices intact is important, so much flavor.

@@ONTHEPASSWITHMAX I'm really glad this came out right before I was about to buy a steamer! Thank you!

I'm sorry to hear that! Does your honing rod have a guard, how exactly did make it all the way to your hand? Accidents can happen even to the most experienced cooks. It's also important to start slowly with a new technique in the kitchen. I wish you a speedy recovery! Happy cooking!

@ONTHEPASSWITHMAX thank you, It doesn't have much of a guard. It just flares out slightly at the end of the handle. My thumb was too high up, and as I was sweeping the blade downwards, it just hit right into my thumb. I usually put the end of the honing rod down on a towel, so that the hand holding the rod is above the blade. It is 100% my fault. You are right, I should have practiced slowly first. I know better! haha

I've cut myself many times at work over the years (usually with a mandolin) and I know how painful it can be! I wish you a speedy recovery and hope you get back in the kitchen soon!

I hope it went well! Happy cooking!

As I mention in the video, I use a whetstone on my regular knifes about once a month and use my diamond carbon steel a few times per day during the week (at work). After 17 years of working with all sorts of different knives and sharpeners, I have found this to be the best routine. I have owned two different ceramic rods (Global and MAC) and I will never buy them again. The knife stores love to hype these up... They're really expensive and both snapped in half after a few weeks. I also didn't notice much of a difference in performance. Not suitable for professional kitchens. I've also gone through many different steels/honing rods, and yes the quality does matter. They come in all different shapes and sizes. The one I use in the video is fantastic, I got it a few years ago in Paris here: www.edehillerin.fr/en/sharpeners/1360-fusil-diamant-meche-ovale-179001000.html It has a fine abrasive texture. As for straightening a rolled edge vs creating a new edge, sure if we're talking about semantics, technically one is "honing" and the other is "sharpening". In both cases however, the result is still a noticeably sharper blade and that's all I care about...

You can definitely add some fish sauce, and maybe even some lemongrass. I guess I didn't have any on hand at the time.

@@ONTHEPASSWITHMAX ic, okay thanks!

It's edible, but I wouldn't recommend it. The goal with this technique is to clarify and enhance a stock. The egg whites suck up all the impurities and the other ingredients add flavor.

Depends on the knife, but normally about 15 degrees

Glad you enjoyed it! Also that's a good tip! You can also cook a batch of roux and keep it refrigerated for a few days.

Absolutely not, just make sure that you only use egg whites and it will be fine!

Straight butter would work better. Also be careful not to separate the butter when heating it, keeping it thick and velvety. This way it will coat the popcorn well. I wouldn't recommend butter emulsion for popcorn, as it's a little lighter and may make the popcorn soggy.

You always want to use ghee for popcorn, with fine salt from a coffee grinder

Go watch Joshua Weissman's But Better pop corn video, he shows how to deal with the water content of butter

There's not much more to it really... Remove the skin, remove the innards close to the head 0:55 , and remove the outer fins with a pair of scissors (optional). I'll have more videos on cleaning different types of fish in more detail soon. Happy cooking!

@@ONTHEPASSWITHMAX What about the intestines on the side of the fish?