HOW TO MAKE DELICIOUS VEAL MARSALA
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- Опубліковано 19 жов 2024
- Chef Gellas at The International Culinary School at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, shows us how to prepare delicious Veal Marsala. It is an easy to follow video and a delicious meal for saute preparation. Video by The Restaurant Channel 757-430-9189.
Slightly different from Chef Gordon Ramsey. I'll try it. I like adding a little butter in the sauce, like Gordon and Julia Child.
Thank you chef!
And, in spite of all the arrogance and negative comments, I want to thank the chef for the brief demonstration.
Anyone with half a brain who also made the negative comments knows one cannot prepare this dish in just a shirt video. People try to be kind. You wouldn't be watching if you knew how to make it yourself.
If you're making this at home it will take 10x longer and none of us have veal demi-glaze on hand. This is a demonstration for a restaurant.
still looks awesome
I've never seen mushrooms cooked in 30 seconds before
Demi or stock? Which?
I'm sure this is reasonably tasty - but I must have butter in my sauce.
Looks good Chef!
Spinach is well overcooked. Cant imagine how chewy and oily it is at this point.
Was it sweet or dry Marsala wine? Nice job.
He says it smells sweet. I’m assuming a sweet Marsala.
This is the perfect video that shows you should never go to the Art Institute
Chef where can I get that specific veal demi
google it that's how
@@recoswell HIS SPECIFIC DEMIGLAZE is what im talking about I have been using wegmans for years but cant get it in florida. The stuff youre talking about online is junk compared to Wegmans demiglaze check it out if you live in new jersey... if not youre in the same boat im in
Why not butter?
Dude you didn't even fry your shrooms before deglazing! Ever taste the difference between a fried and boiled shroom?? Big difference!
Put the rest of that sauce on there, thicken it up a bit too
if you think for one second he doesn't use his bare hands (washed of course) when the camera isn't on you're a fool
For someone who is suppose to teach fine cooking, you didn't state what kind of Marsala wine and brand, what temperature or heat settingl, and you don't state what the portions are for the ingredients such as salt, pepper, oil, mushrooms, stock, and Marsala wine.
Yeesh those are some toxic comments.
"brown it" more like grey it, there wasnt any time for those to brown. MAYBE some of the flour burned.
People please. Don’t be so mean and judgemental.
"Add a little veal demi" ... as if anyone has that just lying around
Anybody else here for a speech why you shouldn't eat veal and trying to learn
plate looks like shit. if I ordered that and probably paid over 30 dollars for it, i'm sending it back and smacking the chef.
south no ty
love the huge thyme bunch he just throws on, terrible!
Reduce mushrooms first
No need for music.
Why would you pair veal marsala with polenta? especially cold cut polenta like is sitting on that plate? is it because the polenta triangles look cool? i cant think of anything dumber, really.
veal stock??? wtf ??
Yes, veal stock. Not in regular stores. You can buy veal Demi in better grocers & specialty stores like Sue la Table or even off Amazon
OH YEAH, PUT THAT FRESH THYME ON MY PLATE. BECAUSE IM GOING TO EAT THAT. I hope you arent actually a chef or a teacher at the art institute of virginia beach, because this entire video is absurd.
Like an entire tree of thyme🤦🏻♀️ If you can’t eat it, it doesn’t go on the plate!
u play with food too much ..
Thyme in marsala? never
G. Ramsay uses both Rosemary & thyme. Thyme is one of those light herbs that can go pretty much anywhere & doesn’t really affect dish unless it’s way over done.
this is embarrassing...
Right!?
nice waste of sauce.
If the average veal eater knew how the veal is raised they would have second thoughts about comsumption.
Its true. Cow fetus truly makes the most tender veal.
Baby deer are the same way. Milky white looking skin but very tender and delicious.