That is so different to the salade Niçoise I have made for years (with tuna, tomato and green beans plus anchovy in the dressing). The trouble is I have become a vegetarian (I know, this probably breaks your chef's heart). I have never liked the fat on bacon the way you serve it here - I could only ever eat bacon if the fat was cooked away completely. The eggs look beautifully cooked, but alas, I do not eat these any more. But, the dressing looks good and the garlic croutons look delicious. So I will have to think about using walnuts instead of bacon, edamame beans for the protein, or puy lentils.... I will work on this. My old version of Niçoise was my favourite salad of all salad.
you all prolly dont give a shit but does someone know of a trick to log back into an Instagram account?? I was stupid forgot the login password. I would appreciate any help you can give me!
@Harold Asher Thanks so much for your reply. I found the site thru google and Im in the hacking process now. I see it takes a while so I will reply here later when my account password hopefully is recovered.
having lived in France for 30 years I can say that these videos are absolutely genuine for the way we cook here in France. But it's sad that some of these skills are becoming rarer .. so sad Please Stephane keep on producing these great videos. Oh and please do more offal Really underrated
I had this same salad in Paris, it was So good! Instead of soft boiled eggs, two fried eggs, Sunny side up on top of the salad. It was served at dinner and it had a nice cut of ham, also fried as the first item on a large white bistro plate. Plus, it had Lardons all through the frisee salad. Typical cubed bread croutons with garlic butter. And chopped parsley sprinkled over the plate with a seasoning of Salt and Black Pepper over it all! I was tired from a long day out. All the menu items had a name and l looked for a name l liked and pointed to Sebastian. What a wonderful thing to have for Dinner! Of course, we started with Escargot! Sidewalk meals in Paris are the Best!😋😋😋♥️
Stephane you are simply the best and most accurate french cooking channel in youtube, maybe even cooking in general, I mean I haven't seen anybody get as technical and close to the basics as you have, your knowledge and skills are up to professional chef level standards! I study at Le Cordon Bleu cordon Perú and they are teaching me everything I have already seen in your channel, it's insane how precise your recipes are, some recipes I can't even find anywhere but in your channel Thank you so much for sharing so much knowledge and passion for cooking, I'm a really big fan of your videos
Thanks for the quick tutorial on the care of carbon steel pans. Like Escoffier’s classic preparations, carbon steel and cast iron, for that matter, have been culinary stalwarts in home and professional kitchens for decades. Like many good things in life they require some love and attention on a regular basis. The unprotected surface of carbon steel and case iron interacts with air and water and creates the orange-red rust powder that we all know so well. “Seasoning” these metals with fats (oil, butter, grease) permits the fat to penetrate the microscopic pores in the metal and seals it from the constant corrosive attacks of air and water. The combination of heat, metal and air oxides the fatty acid chains found in fats and encourages them to bond with one another. This process is called polymerization. As a result of polymerization, a dense hard dry layer is formed on the metal surfaces of the steel or iron providing a protective layer to inhibit rusting that just happens to be nonstick as well. Highly unsaturated oils such as soy oil and corn oil are particularly prone to oxidation and polymerization and are often used for initial seasoning. Other fats work well also, but just require a little more time. A well-seasoned and maintained pan is a wonderful tool for the cook and is the sign of a true culinary craftsman.
The oil isn't penetrating the pores to protect it, it's the burning of oil on the surface that creates a bonding between the lipid and the metal that both protect it form rust and create a less sticky surface.
I bought a carbon steel pan exactly like Stephan's from D. Dehillerin back in the early '70's in Paris. At that time, D. Dehillerin was located in a nondescript basement and not frequented by tourists. I've used this marvelous pan for fifty years. Along with my husband, a native of Lyon, it's my favorite thing from France!
A top tip for seasoning. After you've washed the pan to remove that protective layer it comes with and dried it completely. Heat the pan a bit on the stove and apply a very thin layer of oil with a high smoke point (it's easier to get a thin layer when the pan is hot). Then whack it in a ~230 °C oven for 30 min - 1 hour, then let it cool down completely while still in the oven. Then repeat this like 8-10 times and you'll be well on your way to a wonderfully seasoned pan. I usually do this before going to bed and then let it cool over night in the oven. Oh and remember to check that the pan doesn't have any coating och plasticy bits on on the handle that might melt in the oven.
Fisklina and to clean, use a teaspoon of salt and a paper towel to scrub out any stuck on bits. Rinse with water, and put on the stove top on med heat fir 3-5 minutes to dry the pan.
I have the same De Buyer pan and love it. It is very well seasoned now (totally black) and I use it for SO many things from sautéing to omelettes, etc. I also have a carbon steel crêpe pan which I can use for more than just crêpes. I’ve tried various oils for seasoning the pan and settled on grape seed oil. 👍
It doesn’t take many minutes to properly season a carbon steel pan, just some technique. Very thin layer of oil, whipe with paper towel, put on heat and wait for smoke. Remove pan and repeat procedure until it’s all black. Then finally add a thin layer of oil and it’s done.
A tip for those that will try to spread the oil in a iron cast pan, do it with a cloth instead of paper towel. Iron cast pans usually have rough surfaces, it will break the paper and leave unwanted residues in the pan, the steel pan in this video has a more polished surface so it isn't a problem for him.
@@ouxu597 Sure anywhere in space called the Cosmos! With all its galaxies, stars,planets et aussi within this tiny 'egoistic', matter called, The Human.😇
@@ouxu597 mais encore, France is a fragrant beautiful space and believe me,I am an off the highway traveller on the country roads of this World and that includes the borders of countries along the coast of Europe! Origin-L'Inde
That looked like an excellent lump of bacon. I am Scottish and have lived in France but now live in Scotland where it is impossible to find poitrine fumee - except for 3 slices saturated in brine and sealed in plastic sold online, the kind that steams in the liter of milky water that exudes from it rather than frying. I can find some acceptable dry cured sliced bacon here which I have to use, but, I miss La France! I like your channel Stephane and watch a lot of your videos, keep up the good work.
As a fellow De Buyer owner, I can attest it's the single best pan I've ever used. Keep using it, keep oiling it, and it'll get better and better. For hygiene, absolutely rinse it in boiling water, towel dry, then oil and put in a low heat oven for about 20 mins. That helps minimise rust.
Thank you for the info about the mineral b pan. I just bought the same pan. It's high maintenance, but I'm enjoying watching the seasoning grow into the pan and food cooks like a dream.
Once you season it with flax oil, the coating will be very dark like black coffee and very resistant to scratching. The key is to repeatedly heat to the smoke point and cool completely- six or seven cycles after the first seasoning. Then you will have a nice non stick surface. Do not use with acidic foods like tomatoes.
Sight Sound are Beautiful. To my imagination Taste ; Smell . I wanted to put my hand in take a plate & a fork & enjoy this simple Starter Salad . Yum Greetings from Ireland, this would be enjoyed every day with Lunch or Dinner. Greetings from Ireland, ☘️☘️☘️.
I no,longer boil eggs. I steam them in a steamer basket. They turn out magnificent, without the sulfur ring around the yolks. But they also peel reliability and flawlessly as a well made hard boiled egg should.
I like how you put this salad together. The only thing I would do would be to rub the croutons with garlic while they are still warm it cooks the garlic so it’s not so sharp.
to anyone who's taking in consideration buying a pan that needs to be seasoned, like a wok: you should never wash it with anything but water. Dishwashing liquids remove the non-stick agent and you need to re-season it. I recommend buying one only if you plan to use it on a daily basis. Do you agree with that?
Another great video. Thank you for educating us on some wonderful techniques I have some minor corrections though. When talking about steel pans, it's best practice to specify what type of steel pan you're talking about. Stainless steel is very popular and some people may think you're talking about it when you really were talking about carbon steel. Carbon steel pans can be washed with soap! People in the old days didn't use soap because old soap was made of lye, a powerful chemical that will strip away all the pan's seasoning. Modern soaps are much more gentle and will not hurt your pan at all. After washing a carbon steel pan, it's best practice to coat it in a thin layer of oil to prevent rust, but realistically I never do this. As long as the pan is well seasoned and dry, it will not rust.
Staying in France for more than two years I can definitely vouch for the culinary skills of the French chefs we have been reading about since ages.Your videos prove every time that French food is worth dying for 🤤🤤
What kind of walnut oil is required? In the US there’s a French brand called la tourangelle that’s roasted walnut oil. There’s also a refined walnut oil that’s not roasted
Hi, not washing the pan is actually a myth. You can wash it but you need to dry it immediately. Personally I dry it on the burner then wipe with a thin coat of oil.
Would you call me a big baby if I picked off all the eggs but ate the rest of this delicious looking salad? Lol! Sorry, it's a texture thing with me. Btw in America we call a big splash in a pool a "cannonball".
A lovely and tasty salad to try at home as i am using a debuyer mineral b pan i had it in the video but must have edited out by mistake 😁
French Cooking Academy I purchased a non-stick deBuyer at Dehillerin in Paris. Next time I think I’ll get a steel one like yours.
That is so different to the salade Niçoise I have made for years (with tuna, tomato and green beans plus anchovy in the dressing). The trouble is I have become a vegetarian (I know, this probably breaks your chef's heart). I have never liked the fat on bacon the way you serve it here - I could only ever eat bacon if the fat was cooked away completely. The eggs look beautifully cooked, but alas, I do not eat these any more. But, the dressing looks good and the garlic croutons look delicious. So I will have to think about using walnuts instead of bacon, edamame beans for the protein, or puy lentils.... I will work on this. My old version of Niçoise was my favourite salad of all salad.
you all prolly dont give a shit but does someone know of a trick to log back into an Instagram account??
I was stupid forgot the login password. I would appreciate any help you can give me!
@Ralph Aron instablaster ;)
@Harold Asher Thanks so much for your reply. I found the site thru google and Im in the hacking process now.
I see it takes a while so I will reply here later when my account password hopefully is recovered.
having lived in France for 30 years I can say that these videos are absolutely genuine for the way we cook here in France. But it's sad that some of these skills are becoming rarer .. so sad
Please Stephane keep on producing these great videos.
Oh and please do more offal Really underrated
People don't care about the craft anymore. The art is being lost.
Every time I watch your video's I add a new type of oil to my kitchen not to mention the 500 pound block of butter. Keep up the good work chef.
Ernest Bigot bruh wtf why do you have so little butter, not very french of you
I had this same salad in Paris, it was So good! Instead of soft boiled eggs, two fried eggs, Sunny side up on top of the salad. It was served at dinner and it had a nice cut of ham, also fried as the first item on a large white bistro plate. Plus, it had Lardons all through the frisee salad. Typical cubed bread croutons with garlic butter. And chopped parsley sprinkled over the plate with a seasoning of Salt and Black Pepper over it all!
I was tired from a long day out.
All the menu items had a name and l looked for a name l liked and pointed to Sebastian. What a wonderful thing to have for
Dinner! Of course, we started with Escargot! Sidewalk meals in Paris are the Best!😋😋😋♥️
I like this salad with a poached egg and the yolk emulsifies with the dressing. ❤️
Stephane you are simply the best and most accurate french cooking channel in youtube, maybe even cooking in general, I mean I haven't seen anybody get as technical and close to the basics as you have, your knowledge and skills are up to professional chef level standards!
I study at Le Cordon Bleu cordon Perú and they are teaching me everything I have already seen in your channel, it's insane how precise your recipes are, some recipes I can't even find anywhere but in your channel
Thank you so much for sharing so much knowledge and passion for cooking, I'm a really big fan of your videos
I love the idea of using baguette toasts as croutons... and rubbing both sides with a garlic clove Is inspired! I can’t wait to try this salad!
literally one of the best cooking channels on yt
Thanks for the quick tutorial on the care of carbon steel pans. Like Escoffier’s classic preparations, carbon steel and cast iron, for that matter, have been culinary stalwarts in home and professional kitchens for decades. Like many good things in life they require some love and attention on a regular basis. The unprotected surface of carbon steel and case iron interacts with air and water and creates the orange-red rust powder that we all know so well. “Seasoning” these metals with fats (oil, butter, grease) permits the fat to penetrate the microscopic pores in the metal and seals it from the constant corrosive attacks of air and water. The combination of heat, metal and air oxides the fatty acid chains found in fats and encourages them to bond with one another. This process is called polymerization. As a result of polymerization, a dense hard dry layer is formed on the metal surfaces of the steel or iron providing a protective layer to inhibit rusting that just happens to be nonstick as well. Highly unsaturated oils such as soy oil and corn oil are particularly prone to oxidation and polymerization and are often used for initial seasoning. Other fats work well also, but just require a little more time. A well-seasoned and maintained pan is a wonderful tool for the cook and is the sign of a true culinary craftsman.
The oil isn't penetrating the pores to protect it, it's the burning of oil on the surface that creates a bonding between the lipid and the metal that both protect it form rust and create a less sticky surface.
I bought a carbon steel pan exactly like Stephan's from D. Dehillerin back in the early '70's in Paris. At that time, D. Dehillerin was located in a nondescript basement and not frequented by tourists. I've used this marvelous pan for fifty years. Along with my husband, a native of Lyon, it's my favorite thing from France!
Not a photogenic pan? Au contraire! There is nothing more photogenic than a rustic looking kitchen cooking time-honored recipes!
My favorite cooking channel. Thank you again, Stephane!
I’m in love with your cooking techniques.. I’m buying your book, definitely.
Before the book I have cooking courses right now which are kind of an electronic book of sort 🙂😋😀
Lol
Thanks
Make a salade Niçoise! Can be served as a main because it has so much in it. Healthy, tasty and satisfying!
A top tip for seasoning. After you've washed the pan to remove that protective layer it comes with and dried it completely. Heat the pan a bit on the stove and apply a very thin layer of oil with a high smoke point (it's easier to get a thin layer when the pan is hot). Then whack it in a ~230 °C oven for 30 min - 1 hour, then let it cool down completely while still in the oven. Then repeat this like 8-10 times and you'll be well on your way to a wonderfully seasoned pan. I usually do this before going to bed and then let it cool over night in the oven. Oh and remember to check that the pan doesn't have any coating och plasticy bits on on the handle that might melt in the oven.
Fisklina and to clean, use a teaspoon of salt and a paper towel to scrub out any stuck on bits. Rinse with water, and put on the stove top on med heat fir 3-5 minutes to dry the pan.
Fisklina For removing the protective coating I used boiling water. It was fast and worked perfectly
You shouldn’t put de Buyer pans in the oven. They have silicone handles. What you just described can be done on the stovetop
mshafer1021 Silicone is good up to 500F
mshafer1021 it can, however if you do it on the stovetop, then you cannot season the bottom of the pan.
Reminds me of Frisée aux lardons, my favorite.
Beautiful steel pan Just use it.
Mine is lovely and black and cooks wonderfully
Great entree or Salad as we say in England 🏴
I love hearing you say 'hop'! I lived in Lyon for a year and adore the salad lyonnaise
I love how I always learn something good here, thank you! Wonderful!
I am drooling here at work! It is a torture but yet exciting that I will go to the supermarket and buy what I need to make this today!
I have the same De Buyer pan and love it. It is very well seasoned now (totally black) and I use it for SO many things from sautéing to omelettes, etc. I also have a carbon steel crêpe pan which I can use for more than just crêpes. I’ve tried various oils for seasoning the pan and settled on grape seed oil. 👍
It doesn’t take many minutes to properly season a carbon steel pan, just some technique. Very thin layer of oil, whipe with paper towel, put on heat and wait for smoke. Remove pan and repeat procedure until it’s all black. Then finally add a thin layer of oil and it’s done.
Just made this.....well almost. I made poached eggs and tossed a litlle parmasean on at the end. Delicious!
Best explanation of how to season carbon steel pans is Uncle Scott's kitchen pancast/podcast. Also reviews. Everything pans, basically.
A tip for those that will try to spread the oil in a iron cast pan, do it with a cloth instead of paper towel. Iron cast pans usually have rough surfaces, it will break the paper and leave unwanted residues in the pan, the steel pan in this video has a more polished surface so it isn't a problem for him.
Excellent video. Very good, simple explanation of seasoning
Those crunchy croutons yum yum
Those croutons look PARFAIT!
Going on my menu for lunch tomorrow
I made this salad tonight to go with dinner - it was the star of the meal! Fantastic flavors and super well balanced textures. Thanks for the recipe!
Hmmmmmm.... the aroma of France! In these times of extensive limitations of travel,
every whiff is like heaven on earth...
Merci Monsieur ou Madame Incognito!
You can go basically anywhere around the Mediterranean and find heaven
@@ouxu597 Sure anywhere in space called the Cosmos! With all its galaxies, stars,planets et aussi within this tiny 'egoistic', matter called,
The Human.😇
@@ouxu597 mais encore, France is a fragrant beautiful space and believe me,I am an off the highway traveller on the country roads of this World and that includes the borders of countries along the coast of Europe!
Origin-L'Inde
That looked like an excellent lump of bacon. I am Scottish and have lived in France but now live in Scotland where it is impossible to find poitrine fumee - except for 3 slices saturated in brine and sealed in plastic sold online, the kind that steams in the liter of milky water that exudes from it rather than frying. I can find some acceptable dry cured sliced bacon here which I have to use, but, I miss La France!
I like your channel Stephane and watch a lot of your videos, keep up the good work.
Beautiful presentation,THANK YOU STEPHAN!
Amo tu canal y el amor a la tradicion culinaria de tu pais
Ça y est, demain matin je vais m’acheter les ingrédients et je vais me faire une salade Lyonnaise. Merci Stephane
Gosh that salad looks tasty. Love the Mineral B! I have the large fry pan, which I can use to roast a whole chicken!
wow
The salad looks delicious.
👍🙂👨🏻🍳
Lyonnaise cooking is pretty idiosyncratic, love this series
As a fellow De Buyer owner, I can attest it's the single best pan I've ever used. Keep using it, keep oiling it, and it'll get better and better. For hygiene, absolutely rinse it in boiling water, towel dry, then oil and put in a low heat oven for about 20 mins. That helps minimise rust.
i have also the pan from debuyer they amazing!!!
Merci Beaucoup
Genious Stephane!
thanks for uploading!
My pleasure I really enjoyed making that video 🙂😋
Yum! Masarap!
Thank you for sharing your recipe
👍🙂👨🏻🍳
Another great recipe. Thanks for sharing. Merci bien !
thanks 👍
You are the best! 🥰
Thank you for the info about the mineral b pan. I just bought the same pan. It's high maintenance, but I'm enjoying watching the seasoning grow into the pan and food cooks like a dream.
Once you season it with flax oil, the coating will be very dark like black coffee and very resistant to scratching. The key is to repeatedly heat to the smoke point and cool completely- six or seven cycles after the first seasoning. Then you will have a nice non stick surface. Do not use with acidic foods like tomatoes.
Stephane, merci beaucoup.
Salutations d'Allemagne
Big fan since you had subscribers in thousand
thanks for that !
Beautiful!!!! I can’t wait to make this:-))))))))
I love it!!! great salad.
I'm drunk, I had a shot every time he said Crouton.
If your not French......everything we say does not "sound" French....your crouton and his crouton are worlds apart....se la vie
@@paulpugh5315 I am french , from Québec, so I also feel like he has that huge french (from France) accent . Also he did say Crouton so many times xD.
I tried this today and it was wonderful!
I love your enthusiasm :) It is late night in california, but i have made a loaf of banana bread to enjoy in the morning. Mmmmmm.
Making this tomorrow ! 😋😋😋
My mouth is watering! That looks soooo good.
😋😋it's very interesting!!! Thanks so much for this very nice receipe!! Greetings from Italy 🤗🤗
This salad looks absolutely amazing, thank you for sharing this video! I will try and make this soon, for sure!
Love your channel! Very entertaining and informative
What a masterpiece! Thank you so much!
thanks for that 🙂
Looks delicious 😋 thank you 😊
Sight Sound are Beautiful. To my imagination Taste ; Smell . I wanted to put my hand in take a plate & a fork & enjoy this simple Starter Salad . Yum Greetings from Ireland, this would be enjoyed every day with Lunch or Dinner.
Greetings from Ireland, ☘️☘️☘️.
Wow!!! 👍
Ouhhhh ca donne faim! Bien joué! ✌️
Merci
Thank U for such lucid videos &well explained recipes.How is your colloquial English,including expletives,so good?
Heavenly 🌞
I used to blend walnuts with dressing and I add also little bit honey.
The salad looks so good. Cheers!
This is such a good salad for dinner; so gonna make it in the near future. Now just need to buy some walnut oil.
Great👍👍👍👍
Gonna make this just out of a tribute to Lyon for getting into the CL semis and challenging Bayern.
I prefer this with a poached egg on top. To me, that’s classic “frisée aux lardons”.
magnefique!
I have one bought in 1995 and even the handle is black now. oil and never wash only wipe. But I'm liking that De Buyer one you have....
What a great recipe! As someone who has a hard time combining dishes, what type of dish would you serve as main if this is the entrée? :)
I no,longer boil eggs. I steam them in a steamer basket. They turn out magnificent, without the sulfur ring around the yolks. But they also peel reliability and flawlessly as a well made hard boiled egg should.
I feel like there was a “ fork don’t lie” moment in there.
I like how you put this salad together. The only thing I would do would be to rub the croutons with garlic while they are still warm it cooks the garlic so it’s not so sharp.
Very nice 👌👌👌👌👌👍👍👍👍🌹🌹🌹🌹🌹
Nice 👍
So did I got it right to use never acidic ingredients when I have a new steel pan or never use acidic ingredients in a steel pan
I'd love to see a quenelle recipe
to anyone who's taking in consideration buying a pan that needs to be seasoned, like a wok: you should never wash it with anything but water. Dishwashing liquids remove the non-stick agent and you need to re-season it. I recommend buying one only if you plan to use it on a daily basis. Do you agree with that?
Another great video. Thank you for educating us on some wonderful techniques
I have some minor corrections though.
When talking about steel pans, it's best practice to specify what type of steel pan you're talking about. Stainless steel is very popular and some people may think you're talking about it when you really were talking about carbon steel.
Carbon steel pans can be washed with soap! People in the old days didn't use soap because old soap was made of lye, a powerful chemical that will strip away all the pan's seasoning. Modern soaps are much more gentle and will not hurt your pan at all. After washing a carbon steel pan, it's best practice to coat it in a thin layer of oil to prevent rust, but realistically I never do this. As long as the pan is well seasoned and dry, it will not rust.
I cook my eggs in a steamer. It certainly works for hard boiled. Again start the timer when the water boils.
Also, don’t forget you can take an all metal pan straight from the stove to a heated oven to finish cooking!
I am making this asap :)
Staying in France for more than two years I can definitely vouch for the culinary skills of the French chefs we have been reading about since ages.Your videos prove every time that French food is worth dying for 🤤🤤
I had it in Lyon and the vinaigrette had Dijon mustard in it.
What kind of walnut oil is required? In the US there’s a French brand called la tourangelle that’s roasted walnut oil. There’s also a refined walnut oil that’s not roasted
Faite et goûtée : franchement l'huile de noix domine trop en goût, la prochaine fois je ferai une vinaigrette plus classique.
Love you. What's your book called. I want to buy it and recommend it to all my friends.
still in the making 😉
Goood 😋😋👍👍
Merci Chef. Moi, j´ai appris par ma maman de toujours faire blanchir le lard préalablement. Objections?
Roasted walnut oil?
Hi, not washing the pan is actually a myth. You can wash it but you need to dry it immediately. Personally I dry it on the burner then wipe with a thin coat of oil.
Wow i love the way you cook - simple, easy to understand and masterful - this looks v. good, thank you.
Would you call me a big baby if I picked off all the eggs but ate the rest of this delicious looking salad? Lol! Sorry, it's a texture thing with me. Btw in America we call a big splash in a pool a "cannonball".
ah that 's the word 😀🙂
Would American bacon work if it is cut thick? Or too smoky?
Asalamo alaykom tabak conpli
😋😋