He's a Chef and you're a keyboard warrior. I'm pretty sure he has more education in cuisine than you could ever hope to have with your microwave ramen. It's a bechamel.
Real question: why do you use rapeseed oil instead of an extra virgin olive oil? Bc what I heard is that extra virgin olive oil is not for frying at high temps and is rather for the flavor you get in salads etc, and vice versa for more neutral, high temp oils like rapeseed (canola)
Rapeseed oil is a local oil found in the UK where olive oil isn't. My only guess is he wants to use local produce as much as possible. Cold pressed Rapeseed oil is considered a good alternative to olive oil plus its a lot cheaper than olive oil. I personally use Rapeseed oil more than I use olive oil. Should also add that Rapeseed oil is more of a neutral oil in flavour than olive oil. I personally don't like the taste of olives or olive oil so I use Rapeseed as it's a healthy oil without a strong flavour.
@@Cahoon1967canola oil is good for cooking I would never finish anything with canola oil thou I get he might be trying local ingredients but I’ve never seen anyone use canola oil as a finisher. Also olives and olive oil taste remarkably different from each other
@@anselm147 The rapeseed oil as a finishing oil is undoubtedly an extra virgin oil and thus full of flavour and colour. Canola oil is the highly processed and refined oil with a high smoke point, which, while coming from similar seeds is absolutely another beastie and not used normally for finishing.
Genuine question- why would you use Canola oil as a finishing oil? Maybe it’s different in the UK, but here in North America it’s a highly refined processed oil that’s only used for high heat cooking. I’m not criticizing, just really curious. Please elaborate if you can!
All oils are advanced refinements but you can get extra virgin cold-pressed rapeseed oil just like any other. Great flavour and the fat profile reportedly improves cardiovascular health outcomes if used in moderation. It’s commonly made locally in the UK so it’s economical and less carbon impact, both of which are big priorities for Fallow
This is why i prefer food content from actual chefs in the industry. As opposed to food influencers who just try to go for the "wow factor" You lads at fallow are the only food content im willing to consume. As a chef for 15 years, keep it up boys !
Once again A lot of misconceptions from across the pond in these comments about rapeseed oil (canola oil) a few points: 1. British cold pressed rapeseed oil is a high quality product and typically a very different crop from American rapeseed oils. It is used across the UK by michelin star chefs. 2. Yes it isn't as strong as olive oil but a quality version like this does have a garlicy buttery/nutty flavour perfect for this dish. 3. The currently debated and yet to be investigated health issues of canola oil relate to the erucic acid (fatty acid) content - in the US this is 3% I believe to count as canola. British rapeseed oil must be below 2% and is almost always 0.1-0.5%. either way normal consumption of this oil comes nowhere close to the overly cautious and precautionary US or UK safe limits. 4. It typically has half the saturated fat (something proven to be linked to heart health) and twice the omega oils of olive oil - so suggesting olive oil as the obviously healthy alternative isn't really such an obvious choice. (I enjoy both).
as someone who lived in britian, this is major cope, its thin and gross as a finishing oil just like it is in america. Any good restaurant uses olive oil because it TASTES BETTER.
Olive oil is the oil from a fruit. Rapeseed is the oil from a seed. They make it by extracting oil from the seeds at high temperature and using solvents and chemicals to bleach, degum and deodorise the product
@@slootsy0001 I as wondering about the flavor, because I assume that wouldn't change. It appears this guy might just be drizzling for the look. If the sauce is strongly flavored, the flavor of olive oil might be lost on it. I was actually going to suggest using grapeseed oil or avocado, but I think avocado oil is mainly an American splurge 🤔
Now, ive never tried this, so if im off base, feel free to correct me, but I'll bet, if you paired this with fried chicken or country fried steak, some mashed potatoes and rolls, it would eat like a holiday feast.
What a strange and bizarre suggestion. What would make you think if something like that? (I'd definitely eat it though, i fuckin love both of those things)
I mean not denying it probably tastes great but the colour if that sauce doesn’t exactly scream appetising with a fish, is it necessary to blend it to the extent that it looks like a pea soup rather than the traditional béchamel type sauce with sprigs of chopped up parsley? Love the food you guys do but the colour of that sauce isn’t selling it for me.
I like how it’s initially scripted like a recipe you can follow, but you throw in “in with your confit garlic” “follow up with your béchamel sauce” bud i don’t have either of those, when did i prepare that?
Your Bechamel sauce is what you made with butter flour and milk. Confit garlic is just garlic cooked in oil until very soft. You could definitely substitute garlic paste if you ain't got time for all that though.
@@comicsans9516 oh, didn’t know that, thanks! I assumed it was something else cuz it looked like he poured two separate sauces into the blender, the first one looks like the thick white sauce he made at the beginning and the second one he scoops from the pot looks clearer, but maybe it separated or just looked different from that angle or something.
Sometimes blending soft veg gives it s metallic taste, i recommend a large mortar and pestle if you can spare the time. Also how do you make sure that bechemel cooks fully? It’s always hard for me in bigger batches
There's different grades of almost any cooking oil. A lot of olive oil is just as trashy as cheap walmart canola oil, and there's some canola oil that's just as good as your top grade virgin olive oil.
I've never seen a palak paneer with that lovely green colour. Palak paneer is almost always overcooked and the palak has turned a disgusting looking poo green colour.
Recipe: fallowrestaurant.com/parsley-sauce/
"Today we'll make parsley sauce. We'll start with some spinach"
You can call the roux a roux. It's okay, we can take it.
If he's not using epithets for the most common terms he's making up new names for the most basic gravy
He's a Chef and you're a keyboard warrior. I'm pretty sure he has more education in cuisine than you could ever hope to have with your microwave ramen. It's a bechamel.
That is the greenest parsley sauce I have ever seen
Ice water is the key. Dont overboil your greens either.
It's the spinach.
That green colour is beyond marvelous 😍
The vibrant colour and consistency looks very appetizing
Im sure it tastes great but the nuclear green is throwing me off it looks like it’s made from monster energy
Here we got parsley sauce...first we add spinach!!! Lol
Pretty similar flavour.. you smell it when you blanch them. Also colour.
Spinach goes in all green sauces for colour
@dingbatdeliverer6067 i know that bro im a chef too i just thought it was funny the way the vlog started and spinach also gives more body to the sauce
@@CR-mn4mcwhat is funny about that
@@CR-mn4mchahahahaha spinach!
I'm loving sauces like a chef
Real question: why do you use rapeseed oil instead of an extra virgin olive oil? Bc what I heard is that extra virgin olive oil is not for frying at high temps and is rather for the flavor you get in salads etc, and vice versa for more neutral, high temp oils like rapeseed (canola)
Not to mention rapeseed oil is really bad for you and is flavorless.
Rapeseed oil is a local oil found in the UK where olive oil isn't. My only guess is he wants to use local produce as much as possible. Cold pressed Rapeseed oil is considered a good alternative to olive oil plus its a lot cheaper than olive oil. I personally use Rapeseed oil more than I use olive oil.
Should also add that Rapeseed oil is more of a neutral oil in flavour than olive oil. I personally don't like the taste of olives or olive oil so I use Rapeseed as it's a healthy oil without a strong flavour.
@@Cahoon1967canola oil is good for cooking I would never finish anything with canola oil thou I get he might be trying local ingredients but I’ve never seen anyone use canola oil as a finisher.
Also olives and olive oil taste remarkably different from each other
@@anselm147 The rapeseed oil as a finishing oil is undoubtedly an extra virgin oil and thus full of flavour and colour. Canola oil is the highly processed and refined oil with a high smoke point, which, while coming from similar seeds is absolutely another beastie and not used normally for finishing.
Using neutral flavor oil in making sauce so the main ingredient is shown better . Same reason aoli or mayo use mostly neutral flavor oil
Green bliss looks delicious
That amazing color.... You had me at parsley and confit garlic.... ❤🌱🍃🧄
>Parsley sauce
>Here's your spinach
Immersion RUINED
He is a Cuttie 😍
Genuine question- why would you use Canola oil as a finishing oil? Maybe it’s different in the UK, but here in North America it’s a highly refined processed oil that’s only used for high heat cooking. I’m not criticizing, just really curious. Please elaborate if you can!
All oils are advanced refinements but you can get extra virgin cold-pressed rapeseed oil just like any other. Great flavour and the fat profile reportedly improves cardiovascular health outcomes if used in moderation. It’s commonly made locally in the UK so it’s economical and less carbon impact, both of which are big priorities for Fallow
So i am going to use knorr beef stock, i hope it is not too salty. Can i also use lime juice ? Or is it too sweet ?
This is why i prefer food content from actual chefs in the industry. As opposed to food influencers who just try to go for the "wow factor"
You lads at fallow are the only food content im willing to consume.
As a chef for 15 years, keep it up boys !
These guys are great hey! You should check out Andy Cooks. As a chef he has a great channel too
Nice volute chef!! Very green!
Once again A lot of misconceptions from across the pond in these comments about rapeseed oil (canola oil) a few points:
1. British cold pressed rapeseed oil is a high quality product and typically a very different crop from American rapeseed oils. It is used across the UK by michelin star chefs.
2. Yes it isn't as strong as olive oil but a quality version like this does have a garlicy buttery/nutty flavour perfect for this dish.
3. The currently debated and yet to be investigated health issues of canola oil relate to the erucic acid (fatty acid) content - in the US this is 3% I believe to count as canola. British rapeseed oil must be below 2% and is almost always 0.1-0.5%. either way normal consumption of this oil comes nowhere close to the overly cautious and precautionary US or UK safe limits.
4. It typically has half the saturated fat (something proven to be linked to heart health) and twice the omega oils of olive oil - so suggesting olive oil as the obviously healthy alternative isn't really such an obvious choice. (I enjoy both).
Now this is the type of comment that should be made, not some whiny know it alls.
as someone who lived in britian, this is major cope, its thin and gross as a finishing oil just like it is in america. Any good restaurant uses olive oil because it TASTES BETTER.
Olive oil is the oil from a fruit. Rapeseed is the oil from a seed. They make it by extracting oil from the seeds at high temperature and using solvents and chemicals to bleach, degum and deodorise the product
@@slootsy0001 I as wondering about the flavor, because I assume that wouldn't change. It appears this guy might just be drizzling for the look. If the sauce is strongly flavored, the flavor of olive oil might be lost on it. I was actually going to suggest using grapeseed oil or avocado, but I think avocado oil is mainly an American splurge 🤔
Just use avocado oil or Olive oil.
Do an episode on what everyone's favorite sauce is, and why.?! Thanks
Looks simple but that’s a lot of steps lol
Bruh did you ever cook ?😂
I'm not surprised Mr Brooklyn doesn't know how to cook
Thats very little steps my guy
@@sparrowhawk2983- I cook but I’m no 5 star chef like him 😆
@@HaloNeInTheDark27- 🤔 Do you want to explain in further detail exactly what you are trying to say
I only get to eat green when it's in season... but what I really want is blue.
Lookin fly Wil
Fantastic 🍻
Parsley sauce, the liquor!
It’s so green it looks radioactive 😂
Pro tip, add lemon juice to order to prevent it from browning
Yeeessss more sauces yesssss!!!
How would you make this gluten free? Could you do a corn starch slurry to thicken instead of the roux?
Any gluten free roux alternative should create a very similar result
Whats the shelf life on it and why blanch it?
People what is your favorite sauce? 2. Do you think hollandaise or tartar or hummus would be best for pizza?
Thinkend with butter is also great
This looks actually simple to make. I have a question, can this go with pasta though?
This could absolutely go with pasta. Mix in Parmigiano Reggiano or Pecorino Romano to make a killer pasta sauce.
@@comicsans9516 alright thanks for the suggestion.
Now, ive never tried this, so if im off base, feel free to correct me, but I'll bet, if you paired this with fried chicken or country fried steak, some mashed potatoes and rolls, it would eat like a holiday feast.
PRO Tipp
Add Potent Vinegar for Extra Brown Color
For Real
Why would you want to add a brown colour?
Astehtics Zha Normal Volks wouldn't understand@@Chris-zd7gw
Dope you're using local ingredients
Bit of what oil?
This sauce is a tempering food❤❤❤... I use it with curd marinated Lamb, Paneer, Potato+Peas, Lentils, etc..
Is that homemade sourdough I see? Aha looks really good
I wonder why they don’t use parsley root instead of making a bechemel? It looks really good
that sauce is a spilt green paint can😂
Why should i cut the parsley if i out it i a mixer Afterwards?
Why do you use rapeseed oil versus olive oil, coconut oil, or avocado oil?
You added stock to the roux, ist that a veloute?
It is. Still a good looking sauce though!
Bechamel with extra steps
I wish Butter wasn't so expensive in china.
Doesn't blanching include the ice water bath by definition? It's like telling me to eat and swallow
What did the seed do?!
Parsley sauce green ok😂 fancy 😂😂
In India we call it Hari chutney. Though we don’t use bechamel. It’s closer to a pesto.
Then it is not the same…
Just take the parsley out at that point lmao
Yessss
Ben saved the day because the other three were just chaos nothing else. 😂 Only if ben used the tool then it was a huge pass🔫
Ha, you were watching Sorted Food's Pass it on!
Thought you were dipping bread in paint
Nah I am scared of green poop in the morning
I feel like this would go nicely with grilled squid and toasted sourdough
What a strange and bizarre suggestion. What would make you think if something like that?
(I'd definitely eat it though, i fuckin love both of those things)
Im thinking about suggestions for a new menu in a seafood based restaurant i work at so ive been thinking about this stuff a lot recently
@@DextersLab99 how about teriyaki unagi over rice with a side of steamed vegetables and some miso soup?
Shrek stew
The earth 🌍
😊
Put pine nuts in it and call emerald salt. Every dumb yachty in Antigua will think you invented time.😊
I mean not denying it probably tastes great but the colour if that sauce doesn’t exactly scream appetising with a fish, is it necessary to blend it to the extent that it looks like a pea soup rather than the traditional béchamel type sauce with sprigs of chopped up parsley? Love the food you guys do but the colour of that sauce isn’t selling it for me.
🤤🤤
“… to form a paste.”??? Michel Roux, his son, and the rest of France would wonder why you can bring yourself to say “béchamel sauce” but not “roux”.
Is there a reason why you're pimping the canola? Do you only use stuff that's made in England and you can't grow olive trees there?
I like how it’s initially scripted like a recipe you can follow, but you throw in “in with your confit garlic” “follow up with your béchamel sauce” bud i don’t have either of those, when did i prepare that?
Your Bechamel sauce is what you made with butter flour and milk. Confit garlic is just garlic cooked in oil until very soft. You could definitely substitute garlic paste if you ain't got time for all that though.
@@comicsans9516 oh, didn’t know that, thanks! I assumed it was something else cuz it looked like he poured two separate sauces into the blender, the first one looks like the thick white sauce he made at the beginning and the second one he scoops from the pot looks clearer, but maybe it separated or just looked different from that angle or something.
@@comicsans9516 anyways thx for clarifying
whats with the seed oil ? olive oil is the way
Sometimes blending soft veg gives it s metallic taste, i recommend a large mortar and pestle if you can spare the time. Also how do you make sure that bechemel cooks fully? It’s always hard for me in bigger batches
There is NO bloody spinach in PARSLEY sauce, Poparse.
veloute sauce not bechamel as it’s made with stock not milk 👍
Stop lying to us. That’s just green paint!
Heath Leger never died he secretly moved to the UK and has been making parsley sauce for the last decade
You added a veloute to the blender, not a bechemel
Why finish it with canola oil? Strange choice
There's different grades of almost any cooking oil. A lot of olive oil is just as trashy as cheap walmart canola oil, and there's some canola oil that's just as good as your top grade virgin olive oil.
Ma kakav parsley bre
yeah i'd totally want to eat something that looks like ogre snot
Garlic Dijon mustard chicken stock and yet it’s parsley sauce.. who you kidding.
Why isn't it called a spinach sauce?
Looks like green paint😂
Looks great. I'm not a fan of the rapeseed oil though. EVOO all the way.
Its just a coloured beschamel
In India we make something similar it’s called palak paneer ( where we add cottage cheese as well)
I've never seen a palak paneer with that lovely green colour. Palak paneer is almost always overcooked and the palak has turned a disgusting looking poo green colour.
If you boil palak and blanch it - color stays green
Don’t overcook spinach
??? Literally the only similarity is spinach. Nothing else is even remotely linked to saag paneer/palak paneer.
everything minus the béchamel
Rapeseed oil? Why not EVO?
gotta love good ole rapeseed oil
I love how these UA-cam videos push healthy alternatives and literally it’s just béchamel sauce with a couple of extras. Great innovation chef
Why finish with rapeseed oil instead of olive oil?
Too keep it British
Yep, this chef specializes in dishes that only feature domestic British ingredients.
Like dijon mustard @@nonameronin1
Because Brits are allergic to flavor🤌
@@JSL26you can grow and produce mustard in the UK unlike olive oil
You lost me at rapeseed oil 🤢
Brah you insulted my country
Denmark
Ooh yum rapeseed oil 😂
It’s called a Roux not paste…
It’s a soup
damn ruining it with a thin gross finishing oil...
Good until the rapeseed oil 🤮
You finished it with WHAT!?!?!
Rapeseed oil?
'like a chef'
No no no,that isnt how chefs make parsley sauce.
They literally are chefs dipshit, they own a restaurant in London
They'd go mental if you served that in Ireland with bacon
Rape seed oil???
fuckin why rapeseed oil?!
Don't blend it to much your parsley Will turn brown is from the friction in the blender that creates heat!
I had no idea canola oil wasn't strictly a neutral oil
don’t understand why a chef wouldn’t called it a “Roux”
Roux is just the butter and flour , bechamel is the the finished sauce when you add the milk.
@@JukSon-go4xf Yeah, he called it a paste at the beginning, before it became a béchamel sauce