Is this one serving? Coq au vin for 8 suddenly becomes quite a bit of work, and takes a long time to get to the table, when it needs to be hot. Just a bit complicated for the home kitchen, and mashed potato doesn’t really need to be sieved and piped, does it? For me, one of the most important things is to have a good consistency for the sauce. So often it is too thin and watery.
@@MrVanhoden The basic idea is simple, but to prepare a good Coq au vin is far from simple. The dish so often fails on a poor, thin sauce or gravy, and one sometimes sees the misguided use of white wine, instead of red, which must be used. It is a mistake to assume that most slow cooked dishes are easy to cook. They can be, depending on the skill of the cook, and can be disastrous!
@@nicholasgerrish6022 Dude you can just thicken sauces, I cooked it recently and found it to be super fucking easy, not only in its absic idea. Might be because I'm not american.
Peel and sliced the cassava, then blanch in water with salt and sugar until almost tender. Removed from water and allowed to cool, heat oil to 350 F and fried the cassava chips to golden brown.
So no marinating the chicken? No Carrots? No Sellerie? No flower on the chicken? I'm currently trying to figure out how the actual Coq Au Vin is made.. and many recipes mention marinating in wine and also covering with flower for better browning or even covering after searing too help thicken the sauce and tenderize the meat!
Marinating is an over night step so it's optional, you don't need to coat the chicken if your mixing butter and flower to make the...I can't remember the French name of it. I am lost why he's using white meat like the chicken breast when this is usually a dark meat dish.
I wanted to watch this video but 42 minutes is just too long. Your video would be much more interesting if you had edited out most of the process of browning the bacon. I'm sure there were a lot more opportunities for editing but I didn't get past the bacon.
You cannot not marinade the chicken,and HAVE to specify to use an organic chicken otherwise you’ll be so far off the original recipe than you’re just waisting your time
soo many technical mistakes. the cooking techniques are so off. the roux.! my lord. waste of flavors opportunities. that liquid where the bacon was blanched would have been a great base for soup. waste of ingredients. waste of time. lot of waste. that bacon fat I'm sure it went down the drain. should go in the bin. so many things where wrongly made. onions and bacon from one plate to an other with the chicken to go to an other plate without having had any transformation in between. gonna stop there this is just the minimum i have to say. very very painful to watch. and at the end on top of that. everything is room temperature except the sauce. I'm chocked
Forgot to marinate the chicken in the wine as Escoffier would say is required. Plus the bacon would be in lardons to add to the final dish.
Americans must not like purple chicken. Plus Escoffier does not have Coq au vin in his book as he did not think much of it..
Thank you for showing this recipe. I'm going to make it tomorrow for Sunday dinner.
Beautiful
The result looks amazing, nice way of presentation!
No marination required for the chicken?
je suis presque Tous les jours j:aime beaucoup votre cuisine je vous copis souvent mercie
Hmmm what a nice meal ,l love it will try it myself
I done yesterday it is so complecated recepis but yummy is worthy
To him, herbs are spices !!!!
you didn't marinade the chicken in wine for 12+ hours :(
(thanks for the recipe, I like the addition of porc in there)
Is this one serving? Coq au vin for 8 suddenly becomes quite a bit of work, and takes a long time to get to the table, when it needs to be hot.
Just a bit complicated for the home kitchen, and mashed potato doesn’t really need to be sieved and piped, does it? For me, one of the most important things is to have a good consistency for the sauce. So often it is too thin and watery.
Coq au Vin is actually really simple, like most slow cooked dishes are.
@@MrVanhoden The basic idea is simple, but to prepare a good Coq au vin is far from simple. The dish so often fails on a poor, thin sauce or gravy, and one sometimes sees the misguided use of white wine, instead of red, which must be used. It is a mistake to assume that most slow cooked dishes are easy to cook. They can be, depending on the skill of the cook, and can be disastrous!
@@nicholasgerrish6022 Dude you can just thicken sauces, I cooked it recently and found it to be super fucking easy, not only in its absic idea. Might be because I'm not american.
I could actually do this!
Looks pretty, but this aint anything close to Escoffier's recipe
By the time it took to cook chicken and thicken the sauce the shallots and mushrooms would surely be flat cold
came here to see how it's actually done because someone failed to cook a coq au vin in masterchef season 10.
This is what I call a Coq-up. Ever heard of Adobe Premier?
You should add your recipes on Khal,com, There is a very big chance that you will be on the front page...
How to make casava chips
How to make casava chips
Peel and sliced the cassava, then blanch in water with salt and sugar until almost tender. Removed from water and allowed to cool, heat oil to 350 F and fried the cassava chips to golden brown.
So no marinating the chicken? No Carrots? No Sellerie? No flower on the chicken?
I'm currently trying to figure out how the actual Coq Au Vin is made.. and many recipes mention marinating in wine and also covering with flower for better browning or even covering after searing too help thicken the sauce and tenderize the meat!
Marinating is an over night step so it's optional, you don't need to coat the chicken if your mixing butter and flower to make the...I can't remember the French name of it. I am lost why he's using white meat like the chicken breast when this is usually a dark meat dish.
here is the real recipe ua-cam.com/video/_ise46LADBs/v-deo.html
@@MrShikasta that's the one I always use, it's amazing.
It’s spelled “ flour” and “ celery”
I wanted to watch this video but 42 minutes is just too long. Your video would be much more interesting if you had edited out most of the process of browning the bacon. I'm sure there were a lot more opportunities for editing but I didn't get past the bacon.
You cannot not marinade the chicken,and HAVE to specify to use an organic chicken otherwise you’ll be so far off the original recipe than you’re just waisting your time
This guy considers sauteeing blanching! !!! Obviously he doesn't know what blanching means.
soo many technical mistakes. the cooking techniques are so off. the roux.! my lord. waste of flavors opportunities. that liquid where the bacon was blanched would have been a great base for soup. waste of ingredients. waste of time. lot of waste. that bacon fat I'm sure it went down the drain. should go in the bin.
so many things where wrongly made. onions and bacon from one plate to an other with the chicken to go to an other plate without having had any transformation in between. gonna stop there this is just the minimum i have to say. very very painful to watch. and at the end on top of that. everything is room temperature except the sauce. I'm chocked
When you show how to do it? I really want to learn the right way. I wait for you video. Thank you👍
Are sure you are a chef? Mixing flour and butter with your hands....hmmm ....really strange.
Why strange? That's the way it's done depending on the texture you want