How to Make Veal Blanquette - Veal Blanquette Stew Recipe
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- Опубліковано 20 гру 2013
- Learn how to make veal blanquette stew recipe. Blanquette is a white veal stew recipe that was an old favorite of my grandmother.
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Veal Blanquette ingredients: 0:14
Veal Blanquette method: 0:45
Print the full recipe: onlineculinaryschool.net/veal...
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#vealblanquette #vealblanquetterecipe #traditionalvealblanquette #vealstewrecipe #blanquetterecipe #howtomakevealblanquette #whitevealstew #blanquettedeveau
French cooking at its best
Hi Chef Eric,
I discovered your UA-cam channel while looking for a method on how to prepare Veal Blanquette. You are an excellent teacher. Your instructions were so clear. You have a gentle disposition which puts me at ease.
I am glad I found your UA-cam channel. I am currently registered at a Culinary School. I am one of those older students, who has always had a love and interest in food, and just wanted to learn more, so finally bit the bullet last fall.
I'm sitting here this Sunday evening reading through the Principles of Meat chapter. I could not figure out from the description in the book how this could be a tasty stew. I read through the ingredients and the recipe still did not appeal to me. That's when I went to UA-cam to find a preparation of this recipe, to better understand why we would make a white stew.
Ok--I get it now. It does look delicious!!! I will have to try your recipe next weekend!!
Thank you for your clear instructions, and easy to follow method. I'll definitely be looking at your UA-cam channel for more of your recipes.
Your english is perfect, and I love the accent!!! What a horrible teacher you had. Sorry for that experience.
Best regards,
This is the best demonstration of food I'd ever seen. Bravo Chef.
Thanks chef Eric Arrouze, it is the most excellent lesson I learn in the Internet. No chef teaches like you!
😮😅 10:59 😢 10:59
😮😅 10:59 😢 10:59
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That looks amazing. Very nicely done. This takes me back to when I was in the CIA and I learned this in French cookery. It's one of those recipes that takes a lot of steps but if you make it right it's beautiful and delicious... And the important part was to get the veloute just right.
Your demonstration and explanations were really, really excellent.
Bravo et merci beaucoup!
What a marvellous description ! Many thanks Chef !
Thank you Chef, I made this last evening it was so delicious! My companion gave me 10 sur 10 we enjoyed every mouthful! Loved you explanations too!
Olá, Chef Eric. Gostei da demo da Blaquette de Veu. Sou estudante de Gastronomia aqui no Brasil. Obrigado pelo seu trabalho. Abraço.
Love the channel. This is the best walkthrough of this dish I found.
Your tartare was incredible and I will be trying this as well. Always a pleasure to watch your demonstrations.
thank you very much for sharing. Much appreciated.
I love how you explain things. Thank you for this recipe.
excellent! merci
very refined method
Merci chef!! Love a straight forward video!! Will be making this tonight.
Wow! I learned ALOT!! Thank You Sooo Much🌹💕💕💕
Hello Chef Arrouzé ! Yesterday, I have served your "Veal Blanquette" to my Kids during a late New-Years reunion. It was a huge success ! Thanks alot for your clear and detailled informations and for your special tricks ! I have learned alot ! I have put your name immediately on my favorite list ! Kind regards, Roger, Antwerp, little Belgium.
I love his clear explanations and why he does things the way he does it! 😍
i dont mean to be so offtopic but does someone know of a way to log back into an Instagram account??
I stupidly forgot my login password. I appreciate any assistance you can offer me
@Nicolas Jaziel Instablaster ;)
Wow ça l'air délicieux! Merci pour cette recette si minutieuse.
perfect sunday dinner :))
Beautiful 😻
Amazing had it over rice.
He's not talking American bacon. Maybe that's how they like it in Canada.Way he did it could make it optional..
amazing presentation chef!!! what can I use if I can't have bacon? any substitutes?
pancetta , smoked
It's the little things one picks up by watching a professional like you. E.g., it hadn't previously occured to me to cut a button mushroom too big to quarter the way you demonstrated. Obviously, I did cut it into even pieces, but your way is a much nicer presentation.
You can add some morels into it, it's even better.
Could you use boneless veal chop instead? It’s all I can source
I myself prefer the carrots in it. Preference.
Can I sub water for chx stock?
No - the flavour will be too strong
@@online-culinary-school thanks chef
Chef Eric , Elle ou la liaison ?? ( jaune d'oeuf , jus de citron avec la creme ) Les champignons oui . les lardons , je ne suis pas sure.
A la fin
No eggs?
Des lardons dans la blanquette 😱😱...urgent de rentrer en France cher ami !!!
Mais oui!
is Blanquette also knows as "Frikase"
wow ...even my grandmother did mix this up then :D
Fricassée is different
@@IslenoGutierrez ok :)
Bacon in the blanquette 😂 us version maybe 😀
Yes