I'm always thrilled to see your new videos, as they're an invaluable resource for anyone looking to elevate their cooking skills. The 10 practical tips are clear, concise, and easy to follow, and will undoubtedly make a significant impact on the flavor of your dishes. I was particularly impressed by the tip on using acidity to balance saltiness-a technique I'm eager to try in my next meal. Your videos consistently deliver helpful information and clever tips, and I appreciate the effort you put into sharing your expertise. Keep up the excellent work!
Hi Juan, thank you and nice to hear from you. hope you have a great weekend and my favourite is definately the cacao/ chocolate in slow cooks it works a treat every time 😉 thanks for watching and hope i can come up with a few new things next week
Wow these are such amazing tips presented in an extremely refined (and entertaining) way. I love how you give extra explanations about each, it makes every tip crystal clear and immediately applicable. I have never tried using gelatin or xanthan for balancing acids or thought about sugar as a "comforting" flavor. Thank you for making this video!
Thank you Lushimi, appriciate your feedback and yes gelatine is such an amazing addition on so many other levels like it adds debth and volume to your risotto sauce or soup in case you have a weak stock . gelatine is basically like flavourless bone broth. xantham gum is used a lot in food industries in saslad dressing (together with modified starch) where it balalnces out flavours and gives a great mouthfeel, apperantly star bucks put it into their milk to make the coffee experience better so yes it works just fine in cold sauces too 😉 hope you have a nice weekend and thank you for watching
Howdy Walter. Great video. I mean really great video. Perhaps you're best. As you were discussing this subject im thinking we could discuss this subject for a week while fishing and cooking and drinking and listening to music and never be bored of the topic. For example where is the line between browning and charring begin and end? Both create more flavor compounds right? Or flavored stock cubes,why who could you possibly be talking about??? 😅 ( some day i would very much enjoy stories about your time with him) And when you did the bit on Opera i wish you had used the Deva singing scene from the 5th Element. But im getting off subject. My eyes have improved enough i think im going to try driving in the next week or so. Im going to get my large smoker moved to where ill be better able to use it and my grills for videos. I love that new camera. Anyway so im hopping you and your family are enjoying spring down under as the days are getting cooler here. Have a great dqy.😊🙏🍷🐟🎣
Hey Voctor , sorry i just wrote another answer to anothoer comment of yours and just realized this one answers some questios. sorry i have not got around reading stuff yesterday as my inlaws came for lunch and that kept me busy (in a nice way). great to hear you are on the mend you know i am waiting for those amazing BBQ videos you are going to make 🙂 i had a few changes too and one of them is that i closed my hands on cooking school as it got simply too much and now i just work on my online classes and that seems to go well so i now have more freedom and that might allow me hopefully soon to come and visit. i used to spend lots of time in the US before my son was born and i love the country and have a few friends living there so fingers crossed and i will sit on your fishing boat pretty soon. thank you Victor for all your support and messages as it keeps me motivated and i always enjoy hearing from you. have a great weekend and i hope the smoker gets moved pretty soon 😉
Hi Walter. Quick question: You talk a lot about the importance of fat and frequently use butter and poultry fats, but Ive never heard you (or most anyone else) speak about lard or beef dripping. Is there a problem with using it? Thanx AlanH
Hi Alan thanks , yes of course they are fats too and I use them like for roast potatoes and so on , any fat is good however as you know they are not fashionable fats so to speak but historically they where always used and valued , merry Christmas 😉
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I’m stunned by the amount of value you packed into one video. The educational version of an umami bomb.
thank you , appriciate it 😉
I think your advice at the end is the best way to become a seasoned chef. I'll make sure to do that every day.
I will join you
Yep if everything else fails that one works every time😉 Thanks for watching and hope you have a great weekend
I'm always thrilled to see your new videos, as they're an invaluable resource for anyone looking to elevate their cooking skills. The 10 practical tips are clear, concise, and easy to follow, and will undoubtedly make a significant impact on the flavor of your dishes. I was particularly impressed by the tip on using acidity to balance saltiness-a technique I'm eager to try in my next meal. Your videos consistently deliver helpful information and clever tips, and I appreciate the effort you put into sharing your expertise. Keep up the excellent work!
Hi Juan, thank you and nice to hear from you. hope you have a great weekend and my favourite is definately the cacao/ chocolate in slow cooks it works a treat every time 😉
thanks for watching and hope i can come up with a few new things next week
Wow these are such amazing tips presented in an extremely refined (and entertaining) way. I love how you give extra explanations about each, it makes every tip crystal clear and immediately applicable.
I have never tried using gelatin or xanthan for balancing acids or thought about sugar as a "comforting" flavor. Thank you for making this video!
Thank you Lushimi, appriciate your feedback and yes gelatine is such an amazing addition on so many other levels like it adds debth and volume to your risotto sauce or soup in case you have a weak stock . gelatine is basically like flavourless bone broth. xantham gum is used a lot in food industries in saslad dressing (together with modified starch) where it balalnces out flavours and gives a great mouthfeel, apperantly star bucks put it into their milk to make the coffee experience better so yes it works just fine in cold sauces too 😉
hope you have a nice weekend and thank you for watching
That's fantastic! I'm going to try to apply the knowledge to my porridge/gruel tomorrow, wish me luck!
hi John, Thanks and i hope it worked well. i always add a bit of yoghurt to my porridge too. it gives it a lovely creamy texture .😉
Howdy Walter. Great video. I mean really great video. Perhaps you're best. As you were discussing this subject im thinking we could discuss this subject for a week while fishing and cooking and drinking and listening to music and never be bored of the topic. For example where is the line between browning and charring begin and end? Both create more flavor compounds right? Or flavored stock cubes,why who could you possibly be talking about??? 😅 ( some day i would very much enjoy stories about your time with him) And when you did the bit on Opera i wish you had used the Deva singing scene from the 5th Element. But im getting off subject. My eyes have improved enough i think im going to try driving in the next week or so. Im going to get my large smoker moved to where ill be better able to use it and my grills for videos. I love that new camera. Anyway so im hopping you and your family are enjoying spring down under as the days are getting cooler here. Have a great dqy.😊🙏🍷🐟🎣
Hey Voctor , sorry i just wrote another answer to anothoer comment of yours and just realized this one answers some questios.
sorry i have not got around reading stuff yesterday as my inlaws came for lunch and that kept me busy (in a nice way). great to hear you are on the mend you know i am waiting for those amazing BBQ videos you are going to make 🙂
i had a few changes too and one of them is that i closed my hands on cooking school as it got simply too much and now i just work on my online classes and that seems to go well so i now have more freedom and that might allow me hopefully soon to come and visit. i used to spend lots of time in the US before my son was born and i love the country and have a few friends living there so fingers crossed and i will sit on your fishing boat pretty soon.
thank you Victor for all your support and messages as it keeps me motivated and i always enjoy hearing from you.
have a great weekend and i hope the smoker gets moved pretty soon 😉
New sub earned😊
Thanks 😊
Hi Walter. Quick question: You talk a lot about the importance of fat and frequently use butter and poultry fats, but Ive never heard you (or most anyone else) speak about lard or beef dripping. Is there a problem with using it?
Thanx AlanH
Hi Alan thanks , yes of course they are fats too and I use them like for roast potatoes and so on , any fat is good however as you know they are not fashionable fats so to speak but historically they where always used and valued , merry Christmas 😉