Elevated "Clam Chowder" | The French Laundry***
Вставка
- Опубліковано 15 жов 2023
- We are breaking down the Michelin techniques that The French Laundry uses to elevate clam chowder into a fine dining dish.
Join this channel to get access to perks:
/ @parkerhallberg
Recipe:parkerhallberg.com/the-french...
WATCH NEXT
✔ The French Laundry’s $4 Agnolotti- • The French Laundry’s $...
✔Michelin Techniques for Lamb | The French Laundry***- • Michelin Techniques fo...
✔Michelin Techniques for Lobster|The French Laundry***- • Elevated "Lobster Mac"...
OTHER SOCIALS
Website: parkerhallberg.com/
Instagram: / cooking_with_parker
TikTok:vm.tiktok.com/ZMehL4sej/
TOOLS I USE
Essential tools: kit.co/ParkerHallberg/essenti...
Scale: amzn.to/3MXW4gb
Saute pan large- amzn.to/3XkjVdv
Small pot- amzn.to/3HGS7dL
Blender -amzn.to/3lkHXrK
Cake tester: amzn.to/3SxsZt7
Lenin Like- amzn.to/3jzRElL
Tweezers- amzn.to/3RFuKpv
INGREDIANTS
Awesome, Now This is Gourmet. Thank you Parker!
Don't understand why you don't have more views. Thank you.
Thanks, it will get there.
Great video! This is one of the recipes in the FL book that I never made. I learned a lot from this video. I liked all the additional tips and information. Good stuff!
Thanks Chef, I am honored that I could teach you! Thanks for the feedback, always appreciated.
Great stuff you're doing!
All your videos are so insightful and just keep getting better. The way you break down techniques and explain them is perfect, I always learn a lot from you.
Thank you, I appreciate that!
These videos are amazing. Love the complex techniques broken down into manageable pieces to use at home. This have definitely improved my game over the past few weeks following the channel. Great work!!
Thanks Chris, glad they are helping you improve!
Love your videos!
You are making a great content.
I learn so much from you.
Please keep making more videos.
Thank you
Thank you, glad you like them!
I really enjoy these videos! They challenge me to up my home cooking game. A question, why can’t you blanch the brunoise veggies together?
I’m glad they challenge you to up your game. That is a really good question. Because the turnips are white and the carrots and leeks have color, they will turn the turnips off white when cooking from the pigments carotene (orange) and chlorophyll (green). Also the leeks are more fibrous therefore have to cook slightly longer. The ideal cooking sequence is turnip, carrot then leek. Green vegetables should always be cooked last because chlorophyll turns brown when exposed to heat for a long time.
That is super informative.
Thank you, Chef.
Your videos have helped me improve my plating and cooking by an uncountable amount. Thank you!!
Thanks for letting me know, I am glad that they are helping you! My pleasure.
Parker this was another amazing video. I always learn something from watching your videos. Thank you and God bless 🙏
Thanks you, I am glad you like them!
This is great
I made this dish at home a long time ago, and let me tell you i wish I'd seen your video before I attempted it. I will attempt again and come back to you. Amazing. edit: ok i had to keep rewinding because i was taking notes - notes taken, i am going to attempt this again very soon. Great work chef.
Thank you, please let me know how attempt two goes! Do you have a favorite recipe or any other recipes from the book that you are planning on making?
@@ParkerHallberg funny you should ask - my wife asked if i could make the artichokes barigoule for a starter when we next have guests for dinner. intimidated because if you get this wrong it's dreadful.
Are you talking about the salad recipe on pg 62 or just the barigoule on pg 63? Love barigoule, but not sure if that it will make a good UA-cam video on it’s own. When I worked at Addison, we would make a sauce from the barigoule liquid and serve it with the artichokes and made barigoule in a similar way.
@@ParkerHallberg oh wow i didn't realise you meant for a potential video. In that case it would definitely be the Saddle of Rabbit with bacon and fennel (i don't have the book nearby to mention the page it's on). More people should eat rabbit.
That’s a great looking dish. I will research it and see if I think it will make a good video on UA-cam. Just got The French Laundry, Per Se book. Looking foreword to making some recipes from there.
these are great. any chance you might cook something from one of noma's cookbooks?
Thank you, possibly in the future
Please do the onion tart from the Modern.
Are you talking about the tart flambé with onions bacon and egg yolk?
you did all that like it was nothing. super cool!
Haha, thank you!
Could you provide a link to that small blender you have?
In the description, under tools I use, it’s the blender link.
Are there any resources you can provide to improve my knife skills? Hell, a deep-dive on knife maintenance/techniques/training wouldn’t be a half bad video 👀
Thanks for the feedback, I can do that!
Good video. you NEED to include a shot of you trying the dish. that's the payoff at the end of the video.
Thanks for your feedback
It's all about that GBD
It is!
This would make the average person give up cooking.
The average person is probably not trying to cook a recipe from a 3 Michelin star restaurant but anyone can if they really want to.
Where is the Clam Chowder??!!
The clam chowder is the clam sauce and vegetable garnish. It’s a clam chowder flavor as a fine dining entree
instead of marking the side of your pot with a sharpie (lol) use a wooden spoon end and dip it in the liquid and eye out thirds
Nice, always like to hear other way
Do the French use "Kosher salt" ? i have never seen it there (in France)
I would assume it is used all around the world, but I am not sure, I have yet to go to France. Kosher salt is commonly used in restaurants in the U.S. and most Michelin restaurants use it or a local salt. I have watched a video where Thomas Keller said he prefers it for the size.