Sweetbreads Meunière - Bruno Albouze
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- Опубліковано 28 вер 2024
- Get ready to be amazed by this stunning recipe of sweetbreads meunière with salsify. Imagine tender, succulent sweetbreads cooked ''à la meunière'', perfectly paired with a rich red butter compound, and accompanied by an earthy braised salsify. In addition, another version of this dish is served with a colorful vegetable medley. This dish is a true feast for the senses, combining flavors and textures in a harmonious and delectable way. If you want to discover the secrets behind this extraordinary dish, make sure to watch the video until the end!
To get the full recipe go to brunoalbouze.c...
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Je pense que peu de gens doivent réaliser à quel point c'est rare et précieux une vidéo sur le Ris de veau d'une telle qualité.
The plating is incredible!
excellent Bruno - thank you!
Bruno, you have to try "mollejas asadas" from an Argentinian/Uruguayan restaurant
Bread made of meat? As a Texan, I salute you!
Amazing.
Wait, are you back at your house?
Very classy Chef!
oh heck yes. Not sure are the sweetbreads, they might be hard to find
Butchers in ethnic pockets might have sweetbreads readily available or could order them for you. Greek butcher shops will deffo have offal available during orthodox Holy Week - as they (the sweetbreads) are a part of a medley of offal eaten upon return from midnight mass on early morning Easter Sunday
YES!
French cuisine: 36000 ingredients, 45000 sauces, 55000 hours of preparation, 89000 hours of work, 3 million dishes and pans to wash 🦨
Italian cuisine: 3 fresh ingredients taken from the supermarket, 15 minutes cooked and eaten 😏
True. But you can't eat pasta and pizza every day 🙃
@@BrunoAlbouze Bruno! Je rigolais! Je suis l'un de vos plus grands admirateurs ! 🤗💙🤍❤
Jadis les petits enfants carburaient à la cervelle d'agneau... Je vais garder les trucs concernant les légumes pour moi parce que jamais mes copines vegans n'accepteront de regarder la vidéo 😂😂😂
Ah les vegans.. quand ils auront vraiment faim, ils boufferont leur ptis lapin 🐰
These are called mollejas in spanish. Here they are usually grilled on top of coals
SO GOOD
😋😋😋😋😋😋
rix de veau....bon appetit, dr. lecter.
Wow, my word, never heard of sweetbreads till today!🤯
Finally I get to see what Dr Lecter served his guests
Ce mec est trop sérieux ma parole...Le ris de veau est une des plus grandes merveilles gastronomiques qui soient. Je trouve que le romarin se marie très bien avec pendant la cuisson. J'adore le soin accordé à la préparation des légumes, ça fait vraiment envie.
In the Mediterranean, sweet breads were taken from the pancreas of sheep. A French dish had the (thymus) sweet breads passed through a skewer, seared and finished with Pernod (fortified wine) buerre blanc sauce. A very under appreciated and underutilised part of the animal. Grownups must get over their childhood food phobias lol
I gotta admit, it looked REALLY tasty when it was done cooking, like bite sized chicken. I think for meat, the trick is to not tell people what part of the animal it is and let the final cooked dish do the talking. If they really like it, then let them get the part they need from the butcher. But the other side of it is a combination of difficulty to cook/prepare and the final texture. I will never lke tenderloins cause I don't like meat that's really soggy and goopy and "easy to swallow". I prefer meat that you can really tear into and prefer them overcooked a bit so they have texture, not biting into something that tastes raw and is too juicy from the meat itself. Everyone has different tastes, but a really good chef like Bruno knows how to make something in a way that fits ANYONE's pallet and not doing the "You have to eat it raw cause that's the only way to enjoy it" like most youtube chefs do. You can tell he's a restaurant owner cause when cooking for other people, you have to factor in thier tastes and limitations and understand that it's not always social stigma that's why people prefer things cooked all the way through. in fact, a restaurant that considers "Well done" as "eating shoe leather" will not see a dime from me, cause a GOOD restaurant knows "well done" just means cook it on low for a longer period of time to get that earthy charred flavor through the whole meat (like ground beef), and respects the fact that not everyone enjoys the iron-like taste of blood when biting down.
I'd happily try these things. I don't care if they're pancreas. but I don't think I'd eat a fried eyeball if it looked like an eye. Just put it in the food processor and ground it up and it'll probably be more appetizing.
Needs more fava beans and a nice chianti
Je vais tenter le deuxième.
One of the top 20 bistro french recipes.
Another excellent video. Well deserved 1 million subs
Beautiful, last time I prepared salsify was with coquilles, this combination with ris also looks amazing. Merci chef!
Can't stop admiring your knowledge and skills! Awesomeness!
That is just sublime and makes me miss my favorite little French restaurant that closed. They, too, had heavenly sweetbreads. Thank you for a peek into that complicated process!
I can't imagine food getting any better than this. This is Michelin star material.
Love sweetbreads thanks needed this recipe
I really missed this longer videos, hope you'll release more of them in the future!!😮
The longer videos are a treat i didn't know I wanted
What a great and tasty dish, thanks Bruno
heaven
I was today years old when I learned about Sweetbreads, very interesting! I look forward to the day I can try some.
looks offal lol Not a fan of sweetbreads
I like the long video! So many more details.
Here in US? Are you back?
👍👍
no, no not for me .....😮
The first time I heard about sweetbread was when I watched the film "Ratatouille". This recipe looks delicious.