Hi Chef, at my Culinary school we make this with the lid off, and the liquid is reduce at the same time the Carrots Vichy are done (also we use a stove pan, not a pot). Thank you for the video very interesting to compare to my school's recipe.
Thank you for leaving the issue of too much water in the pan in your video, and your thought process about fixing it. I find little issues like that with lots of recipes and its refreshing to see that it happens to the best of us!
I am wondering why he put a lid on the pot if he wanted the water to reduce? Additionally would it not be logical to reduce the water separately, and then return the carrots to the thickened liquid? What is the reasoning behind doing illogical things in your methods? I would reshoot this one my man. Also 'Vichy' is a bad word in many people's memories due to the collaboration of the French with the NAZIs. We have not forgotten yet.
Hi Mate, I'm preparing my carrots this way for half of my life. The only differences are - if you just cover your carrots with water you don't need a lit at all. This prevents your 'too much liquid problem' - and I'm adding some fresh Tarragon after the water evaporated. Okay, my way is very Southern German style ... but just try the Tarragon part ... you will love it J Cheers
I made this carrot dish with the Navarin aux pommel us a side dish for dinner Last night and it super delicious wa la❤️❤️🍾👌🤗 my husband love it. Thank you much for your videos.
the thing which makes this dish is the magnesium content in Vichy. You can dissolve a magnesium tablet and add it to the water. It helps with the flavour and the gloss on the carrots.
I've made carrots with butter and brown sugar or honey for years but Ive never used sparkling mineral water. Sweetened glazed carrots are always delicious.
This looks interesting, so I will try it. Can't get Vichy water here, but will try San Pellegrino or Perrier. I liked the ideas of others to perhaps leave the lid off or to try chicken stock or baking soda. It's always fun to experiment and see what differences you notice. Thank you.
If you have a nice big frying pan with your carrots in a shallow layer, you can get a bit more control over evaporation v cooking. If the carrots are nearly cooked before the water has gone, you can whack the heat up towards the end.
This looks really good; simple and a really nice side dish for a family meal! Thank you Chef Nguyen and the history behind the dish was very much appreciated, a full cooking lesson :-)!!
Take plain old spring water, carbonate it with carbon dioxide and-science!-you've got seltzer water, a.k.a. "sparkling water." Similar to seltzer water in taste (and absolutely identical in appearance), mineral water is a naturally-carbonated water sourced from springs. (The effervescence comes from naturally-occurring salts and sulfur compounds.) In looks and taste, club soda is very similar to both seltzer and mineral water. It contains many of the same compounds that naturally occur in mineral water, except in this case they're artificially added. Ingredients like potassium-bicarbonate and potassium-sulfate lend a slightly salty taste to the water.
If you're going to be simmering on low flame for a longer period of time - leaving off the lid will evaporate the liquid so that just a glazing remains. Fab recipe though. Definitely will make.
Maybe it could be a good idea to remove the carrots, reduce the water and then add the carrots back in when the water reduced to a syrup or a glaze. Toss the carrots back into the syrup to coat. The carrots I imagine will warm through again. That way you didn't lose anything. :-) Just some "Food for thought".
I would never presume to tell how to cook. I can only make a suggestion. I once saw hole baby carrot cooked covered with only Parchment Paper with a coin size hole in the center. Cooked also at low-heat, it allowed evaporation without drying the carrots. Like I said, it's just "une suggestion". Good luck ! D
Ohhh, you're* from Australia? That's great :) I'm from Australia too, Melbourne. Only started watching your content for the past few months ~ loving every video! I've tried a few of them myself and come out very yum.
I think it's important to note that this recipe doesn't work with any sparkling water. You need Vichy Celestin water, because it's a water rich in bicarbonate ions that react with carrot's molecules, giving them a special taste.
I agree. I lived in France. One thing to remember about Vichy water's minerality is its milder presence than Perrier or Pellegrino, which is biologically healthy water. Vichy water runs over a limestone chalk-based soil with a high water table. Limestone dissolves and releases carbonate ions, which are protonated by hydronium ions to yield bicarbonate ions, thus providing the necessary ANC to buffer acidity and raise pH. I hope this helps you.
unfortunately as well vichy the town has not been doing very well lately and is now just a shadow of its former self. the connection people will surely make is with the war history i imagine but there was no connection to cooking🙂
Vichy is about 1,000 feet above sea level. That may cause carrots to cook more slowly and the water to evaporate quicker. Plus, the original water level was a tad high... but properly corrected before the carrots were obliterated.
I have the mineral water and I'm going to try this dish Thursday 11th July 2019. I love that I can come back to your channel and catch up on old recipes 😊😊😊
The 17th century was when modern orange carrots were first appearing widely in European cookery. There had been "heirloom" carrots, but they were pretty rarely eaten. The orange ones were the result of Dutch farming tricks (says the Internet).
I'm very curious as to how different the flavor may be from boiling carrots in regular water, salt and butter. I like the idea of it being healthier though
no difference. It is only 'healthier' in that the carbon dioxide (bubbles) fend off the staling properties of oxygen. The carbon dioxide is cooked out of solution almost instantly. It's a gimmick
Couldn't you have removed the carrots from the water, boiled the liquid down, then returned the carrots to the pot to finish glazing them? Seems better than wasting the liquid.
it did cross my mind but there was enough taste and butter after removing the water. the thing is that reducing the liquid in the pan on its own would not have benefited the carrots. so i just took the option of leaving some of the juice in the pan instead and glaze.
"...reducing the liquid in the pan on its own would not have benefited the carrots..." Actually, it could have. Set the carrots aside while the liquid is reducing. Then, when the liquid is almost but not quite reduced to the desired level, add the carrots back to reheat and become glazed without over-cooking. Voila! Perfect glazed carrots.
SeikiBrian I guess for me this would be better, as I might burn the carrots. Nothing worse than burnt vegetables. Shame Stephane didn't taste test. Great video btw.
It's fun to try this, but if the flavour is the same as when you boil the carrots in normal water, then there is not really a point as you could just drink the mineral water. Or am I missing the point?
Hi, thanks for the video! I would love to watch some french vegetarian food. I like the piperade for example, but I am sure you know a lot about it. Thanks and regards!
Supposedly sparkling water is not strictly necessary - water from Vichy is more alkaline which causes the cell walls to break down faster. The bubbles don't contribute anything to the taste/texture afaik.
Salut! J'ai deux toutes petites questions à vous poser: So what would you reckon should go with "carottes vichyssoises"? Side dishes often speak for themselves, but I get baffled by what should be served with carrots? Je vous remercie à l'avance!
these were the instructions but yeah i think like some of you said if you have a large pan , spread the carrots thinly and add the water. i will experiment to see what works best 🙂🙂
It seems using sparkling mineral water is a bit pretentious. It doesn’t add anything to the taste over tap water. All the taste is in the sugar and butter.
Josef Sábl some of his recipes go back to basics. And the French take cooking even lowly carrots very seriously. As you can read in Escoffier or Bocuse. The sparkling water thing was just a little twist that he wanted to share, and if you read any of the comments, you would see many people have heard of this/cooked this. So you might think it ridiculous, but carrots are a very good side dish for many entrées.
typing "vichy town" into google, the very first result is a wikipedia article for a town in central France.. maybe it's in Spain too but it's definitely in France. Geez lol
"AHA just in case you don't know VICHY IS IN SPAIN. NOT FRANCE." Go back to school, fool. Just because there's a brand of sparkling water from Spain called Vichy Catalan doesn't mean that the city of Vichy is in Spain. The city referred to in this video is in France, and in fact was the seat of government of France as a puppet government under the Germans during World War II. (The Régime de Vichy.)
"That’s like saying Paris isn’t in France, it’s in Texas! Wait, what do you mean? There’s more than one?" Except that in this case, there is no Vichy, Spain. "Vichy Catalan" is a brand name for mineral water from the Caldes de Malavella in Spain, and the word "Vichy" was applied due to its association with the then-famous waters of Vichy, France.
Hi Chef, at my Culinary school we make this with the lid off, and the liquid is reduce at the same time the Carrots Vichy are done (also we use a stove pan, not a pot). Thank you for the video very interesting to compare to my school's recipe.
My mother (from Minas Gerais, Brazil) used to make a similar side dish, but with chicken stock instead of sparkling water. Hmmm it was delicious!
Thank you for leaving the issue of too much water in the pan in your video, and your thought process about fixing it. I find little issues like that with lots of recipes and its refreshing to see that it happens to the best of us!
I am wondering why he put a lid on the pot if he wanted the water to reduce? Additionally would it not be logical to reduce the water separately, and then return the carrots to the thickened liquid? What is the reasoning behind doing illogical things in your methods? I would reshoot this one my man. Also 'Vichy' is a bad word in many people's memories due to the collaboration of the French with the NAZIs. We have not forgotten yet.
Hi Mate,
I'm preparing my carrots this way for half of my life. The only differences are - if you just cover your carrots with water you don't need a lit at all. This prevents your 'too much liquid problem' - and I'm adding some fresh Tarragon after the water evaporated. Okay, my way is very Southern German style ... but just try the Tarragon part ... you will love it J
Cheers
thanks for sharing the tip🙂👍👨🏻🍳
I made this carrot dish with the Navarin aux pommel us a side dish for dinner
Last night and it super delicious wa la❤️❤️🍾👌🤗 my husband love it.
Thank you much for your videos.
the thing which makes this dish is the magnesium content in Vichy. You can dissolve a magnesium tablet and add it to the water. It helps with the flavour and the gloss on the carrots.
For full effect, i highly recommend using Geurande or Touchon carrots, coupled with Gerolsteiner brand of sparkling water😜
I love glazed carrots. What a novel idea to use mineral water to cook them in.
has to be sparkling mineral water😋😋👨🏻🍳
I just love to hear you speaking English with that lovely French accent.
Thank you for these side dish recipes.
my pleasure
I've made carrots with butter and brown sugar or honey for years but Ive never used sparkling mineral water. Sweetened glazed carrots are always delicious.
This looks interesting, so I will try it. Can't get Vichy water here, but will try San Pellegrino or Perrier. I liked the ideas of others to perhaps leave the lid off or to try chicken stock or baking soda. It's always fun to experiment and see what differences you notice. Thank you.
This is a great recipe. Taste-tested.
And it’s easy.
If you have a nice big frying pan with your carrots in a shallow layer, you can get a bit more control over evaporation v cooking. If the carrots are nearly cooked before the water has gone, you can whack the heat up towards the end.
This looks really good; simple and a really nice side dish for a family meal! Thank you Chef Nguyen and the history behind the dish was very much appreciated, a full cooking lesson :-)!!
Who is this Chef Nguyen of who you speak? Some Vietnamese cook?
Você deixou a água reduzir totalmente ou drenou um pouco desta?
Seria uma guarnição para qual tipo de prato?
I think we can get same effect, both taste and texturewise by just adding a teaspoon of baking soda to regular water. That's what my gran did.
it's because the original Vichy water is rich in bicarbonate ions (among others).
Would love to see technical vidoes on arrouse or panade and other French techniques and what recipes to use them in. And thanks
Thank you very much for uploading these video😄😄😄😄
there you go thanks for suggesting the video 🙂
French Cooking Academy your most welcome 🙂🙂🙂
"Its like carrot champange" 😆 your comments really make me crack up sometimes!
For about the last 60 years I have been wondering why seltzer was called Vichy water. Now I know. Thank you.
glad to have helped😀😀
Take plain old spring water, carbonate it with carbon dioxide and-science!-you've got seltzer water, a.k.a. "sparkling water." Similar to seltzer water in taste (and absolutely identical in appearance), mineral water is a naturally-carbonated water sourced from springs. (The effervescence comes from naturally-occurring salts and sulfur compounds.) In looks and taste, club soda is very similar to both seltzer and mineral water. It contains many of the same compounds that naturally occur in mineral water, except in this case they're artificially added. Ingredients like potassium-bicarbonate and potassium-sulfate lend a slightly salty taste to the water.
If you're going to be simmering on low flame for a longer period of time - leaving off the lid will evaporate the liquid so that just a glazing remains. Fab recipe though. Definitely will make.
Maybe it could be a good idea to remove the carrots, reduce the water and then add the carrots back in when the water reduced to a syrup or a glaze. Toss the carrots back into the syrup to coat. The carrots I imagine will warm through again. That way you didn't lose anything. :-) Just some "Food for thought".
I would never presume to tell how to cook. I can only make a suggestion.
I once saw hole baby carrot cooked covered with only Parchment Paper with a
coin size hole in the center. Cooked also at low-heat, it allowed evaporation without
drying the carrots. Like I said, it's just "une suggestion". Good luck ! D
Ohhh, you're* from Australia? That's great :) I'm from Australia too, Melbourne.
Only started watching your content for the past few months ~ loving every video!
I've tried a few of them myself and come out very yum.
"Ohhh, your from Australia?"
* You're.
You are correct sir.
I think it's important to note that this recipe doesn't work with any sparkling water. You need Vichy Celestin water, because it's a water rich in bicarbonate ions that react with carrot's molecules, giving them a special taste.
I agree. I lived in France. One thing to remember about Vichy water's minerality is its milder presence than Perrier or Pellegrino, which is biologically healthy water. Vichy water runs over a limestone chalk-based soil with a high water table.
Limestone dissolves and releases carbonate ions, which are protonated by hydronium ions to yield bicarbonate ions, thus providing the necessary ANC to buffer acidity and raise pH.
I hope this helps you.
Do they collaborate with other vegetables?
I wonder how many will get that reference. (For us who know a bit of history, spas and mineral waters aren't all that Vichy is famous/infamous for.)
unfortunately as well vichy the town has not been doing very well lately and is now just a shadow of its former self. the connection people will surely make is with the war history i imagine but there was no connection to cooking🙂
I think it might be a good combination with some traditional sauerkraut.
French Cooking Academy That’s very sad about Vichy...
Great recipe 🥕
Vichy is about 1,000 feet above sea level. That may cause carrots to cook more slowly and the water to evaporate quicker.
Plus, the original water level was a tad high... but properly corrected before the carrots were obliterated.
I have the mineral water and I'm going to try this dish Thursday 11th July 2019. I love that I can come back to your channel and catch up on old recipes
😊😊😊
Maybe if we simmer without the lid, the water will evaporate quicker? Or braise them in the oven?
Is this sweet or savory? which main dish will you serve this with?
You probably need to use a big flat pan for this instead of one of the small high pans.
Thank you Stefan, I will try this one. Thanks
The 17th century was when modern orange carrots were first appearing widely in European cookery. There had been "heirloom" carrots, but they were pretty rarely eaten. The orange ones were the result of Dutch farming tricks (says the Internet).
Also note that the water does not turn orange; the butter does. The pigment is not water soluble but it is fat soluble.
What about soda water - as we don't have sparkling mineral water where I live?
What if you were to simmer without a lid, would that help the water to reduce down?
Woow!! I like your cooked carrots!! That taste so simple and delicious meal!! So good to try it!! Great recipe!! See u anytime!!
I don't have any Vichy water but I do have a can of Peroni Italian beer which I can mix with tap water.
The mineral water has a higher pH therefore favors caramelization.
I'm very curious as to how different the flavor may be from boiling carrots in regular water, salt and butter. I like the idea of it being healthier though
no difference. It is only 'healthier' in that the carbon dioxide (bubbles) fend off the staling properties of oxygen. The carbon dioxide is cooked out of solution almost instantly.
It's a gimmick
Couldn't you have removed the carrots from the water, boiled the liquid down, then returned the carrots to the pot to finish glazing them? Seems better than wasting the liquid.
That's exactly what I was going to write.
it did cross my mind but there was enough taste and butter after removing the water. the thing is that reducing the liquid in the pan on its own would not have benefited the carrots. so i just took the option of leaving some of the juice in the pan instead and glaze.
"...reducing the liquid in the pan on its own would not have benefited the carrots..."
Actually, it could have. Set the carrots aside while the liquid is reducing. Then, when the liquid is almost but not quite reduced to the desired level, add the carrots back to reheat and become glazed without over-cooking. Voila! Perfect glazed carrots.
SeikiBrian I guess for me this would be better, as I might burn the carrots. Nothing worse than burnt vegetables. Shame Stephane didn't taste test. Great video btw.
I do that
How is the taste? Does the sparkling water really make any difference? Seems like a gimmick to me, but a fun idea anyways.
When you are in France what is your favorite butter?
If you leave the lid off it gives the water a chance to evaporate during the 20 mins of cooking. Try it
PS I cook carrots that way, it's the best
It's fun to try this, but if the flavour is the same as when you boil the carrots in normal water, then there is not really a point as you could just drink the mineral water. Or am I missing the point?
dilemmix I guess the taste is supposed to be different when you use Vichy water. I have not tried it, but it is possible.
Hi, thanks for the video!
I would love to watch some french vegetarian food.
I like the piperade for example, but I am sure you know a lot about it.
Thanks and regards!
i have a vegetarian playlist if you want have a look on the channel playlist
French Cooking Academy thanks for the fast answer!
Supposedly sparkling water is not strictly necessary - water from Vichy is more alkaline which causes the cell walls to break down faster. The bubbles don't contribute anything to the taste/texture afaik.
I think the water didn't evaporate as much, since the lid was closed.
Salut! J'ai deux toutes petites questions à vous poser:
So what would you reckon should go with "carottes vichyssoises"?
Side dishes often speak for themselves, but I get baffled by what should be served with carrots?
Je vous remercie à l'avance!
actually this friday chicken recipe is a good match but you can use anything light and healthy so think steamed fish or cold meats
Thank you very much: I look forward to what you will be showing us tomorrow then!
Is it true that San Pelligrino contains graphene oxide (made by nestle in Switzerland?)
Those carrots look amazing.
add one star anise superb!!!
Yes that sounds great and I’ll add a shot of brandy too haha 😂
Are there Charles de Gaulle carrots?
Can I use 7up or Sprite? It's difficult to find sparkling water where I live.
Rubana Mussharat thats sad
I would think it would be too sweet.
Nice
was the Vichy regime after ww II named after that town?
Why wouldn't you have cooked this dish in a frying pan?
these were the instructions but yeah i think like some of you said if you have a large pan , spread the carrots thinly and add the water. i will experiment to see what works best 🙂🙂
Thanks man! This is coming in my practical exams next week...so yeah. Also a question, can red carrots be used?
You could but it is not recommended for that recipe 🙂
Maybe just leave the lid off and increase the temperature a bit
It won't reduce properly with the lod on
where in Australia???
i dm from france but I am in melbourne at the moment . been there for the past 4 years
surely you just need to use a wider pan...
The brand of your knives?
The one in this video is a Global.
Il ya quelque chose d'autre de Vichy mais ja l'ai oublié.
Carrot Champgne. I think you're on to something Chef.
Simmer carrots in plain water, 2 cloves, knob of butter. Drain serve knob of butter. Done. Don't waste your money on sparkling water.
I believe it would be called Vichy Carrot Art, in the same way that Wiener Schnitzel outside of its origin is called Schnitzel Wiener Art
I wonder how this would taste if sparkling white wine is used instead of water?? No sugar, just a tiny bit of salt, butter yes.
that would make the carrot to acidic i think but you could try
it won't work. The important thing is not the bubbles, it's all the ions in the Vichy water, and specially the bicarbonate ions.
Use less water. Use a wider pan. Lid on for 5 minutes. Lid off after 5min to aid evaporation/reduction.
Hi Stephen... Can you please show us how to make beef Wellington??? Thank you
I think the French spelling is Stefan, and yes, I'd like to see Beef Wellington, too 🙂
Good to know, I only knew of the Vichy from WW2 that sided with the Nazis.
You could get Vichy water in L.A. in 1941. Couldn't have been very good. The only bottle left was dropped in a waste basket.
Lost me when he stared cutting.
FISHSTICKTACO Himself really? 🤔
Lol this couldn't be more French
🙂🙂
👍🥰‼️
You might have had more luck using a cartouche, rather than the pan lid
It seems using sparkling mineral water is a bit pretentious. It doesn’t add anything to the taste over tap water. All the taste is in the sugar and butter.
AlergicToSnow did you try it?
Nice Haircut!
You should put your patreon page in the description and spend a bit more time to speak on your patreon
Do these carrots collaborate with fascist German foods?
All Bulshit !!! Better to cook the carrot first , and when the water is gone , glaze then the carrot in butter , Sugar and salt .
Tu te met trop en scène, tu peut expliquer ta recette en travaillant sans faire la star
Boiled carrots :-) Sorry, but this is pathetic.
Josef Sábl some of his recipes go back to basics. And the French take cooking even lowly carrots very seriously. As you can read in Escoffier or Bocuse. The sparkling water thing was just a little twist that he wanted to share, and if you read any of the comments, you would see many people have heard of this/cooked this. So you might think it ridiculous, but carrots are a very good side dish for many entrées.
AHA just in case you don't know VICHY IS IN SPAIN. NOT FRANCE.
??? er... if you took a pin, and tried to aim for the middle of France, and, maybe you weren't *that* good, but quite good, you would hit Vichy?
typing "vichy town" into google, the very first result is a wikipedia article for a town in central France.. maybe it's in Spain too but it's definitely in France. Geez lol
That’s like saying Paris isn’t in France, it’s in Texas! Wait, what do you mean? There’s more than one?
"AHA just in case you don't know VICHY IS IN SPAIN. NOT FRANCE."
Go back to school, fool. Just because there's a brand of sparkling water from Spain called Vichy Catalan doesn't mean that the city of Vichy is in Spain. The city referred to in this video is in France, and in fact was the seat of government of France as a puppet government under the Germans during World War II. (The Régime de Vichy.)
"That’s like saying Paris isn’t in France, it’s in Texas! Wait, what do you mean? There’s more than one?"
Except that in this case, there is no Vichy, Spain. "Vichy Catalan" is a brand name for mineral water from the Caldes de Malavella in Spain, and the word "Vichy" was applied due to its association with the then-famous waters of Vichy, France.