ua-cam.com/video/zBWbTSQ6wZY/v-deo.html C'est génial comme invention humaine: un être sensible castré à vif pour qu'il engraisse, immobilisé dans une cage pendant plusieurs semaines et gavé jusqu'à la stéatose hépatique, autrement dit torturé...quel régal le foie malade ! ...pauvres inconscients
Thank you chef Bruno. Your technique for removing the veins is great. I've always have trouble removing the veins. I'm bookmarking this video. I enjoy all your videos and recipes. Your the best on the web!
I am going to try this over the weekend. I am unsure about "pink salt". Is it Prague powder #1 or #2? Can #1 be used in something that's essentially raw (only cooked for 90 seconds)? Many thanks in advance
There is a big difference between force-feeding in a factory and force-feeding in a farm by a farmer who the geese trusts and not by a machine. My grandmother used to keep geese and make foie gras, she also showed me the force feeding and it wasnt torturing to the geese at all. Keeping animals cramped up in a metal cage for the whole length of their lives in a factory is the real torturing yet people dont seem to be as hysterical about it as about force-feeding.
People who like to scream about shit they really do not care about just so they can ride the high horse so they can feel special while suppressing anything they disagree with anything about a subject.
viktor varga over feeding an animal specifically to make it as unhealthy as possible for their fatty liver is horrible. don't make excuses as for high horse, people can get on those when they are genuinely ethically and morally superior to someone who kills and eats somethings fatty liver for no reason other than 'it's a delicacy'.
Keeping an animal just so that you can kill and eat them in the end is horrible. Yet it is what omnivores and carnivores do on Earth. Death is unhealthy for the animal. Being overweight is slightly less unhealthy than death, both of them involves a little torture. Life on Earth involves the death and torture of weaker beings to consume them and transform them into energy for our body. The high horse should also be reserved for someone that makes sense, has a general understanding of basic biology or the surroundings that we live in.
viktor varga that's a very sad take on the world. There are very, very few species that torture animals for pleasure. We are one of them. As soy has everything meat does you don't have to eat meat or torture animals or whatever you like doing in your spare time anyway. I'd love to understand what doesn't make sense to you. But as ypu obviously have no understanding of basic biology it wouldn't be a good explanation.
It doesnt make sense that i just explained to you that i have seen geese being force-fed and not express a single sign of torture. Yet you find it more horrible than the fact that we kill them afterwards to eat them. And it doesn't make sense that you think that animals that are killed by other predators don't feel any torture. And it doesn't make sense that you think animals have some kind of profound respect for each other, while basically all insect devour their preys alive, not that being clawed to death before eaten sounds that much better to me.
My husband told me how his grandmother used to force feed the ducks in the Romanian country side (Romania being our home country). We call them, rate (pron. raze : ). We share many of the same recipes as the French, also Hungarian being from the western side of Romania. I remember many years ago, my husbands aunt gave us a some frozen goose meat that we had for Sunday lunch. Coming from the country farm, it was delicious.
Can you do this using some regular liver? Can't easily get foie gras in my country. Does the fattening process makes a huge difference? I wish I can go to France someday. Thank you.
Wow , this is high cuisine techniques here. Some how you made me want to watch the movie "Babette's Feast". Just watching the process is so interesting and delightful, even though it is fatty liver.
It's a logically inconsistent position that foei gras producers should be judged by the best, not the worst. Production drives consumption and lower-price production drives more consumption than higher-priced production.
I literally eat sandwich over and over. and this channel is open everyday for me to satisfy my eyes while i’m eating sandwiches ... it makes my boring sandwiches more tempting ... I think addicting to eat my rubbishly boring sandwich because this channel : (
Finally i found a chef who helped me a lot un cooking ans baking i tried most of ur recepies and all of them are stunning ❤❤❤ ur follower from Lion-France et je suis algérienne d'origine😍
I’m having flashbacks of human anatomy and having to dissect a fetal pig and locate all of the major organs, arteries, veins, and nerves. But we never got to/had to dissect the liver, find all of the veins inside said liver, and label them. Kind of wish they had us do that. Anyway, great video!!!
Amazing the stuff I search for that you've already covered. My Favourite restaurant in Agay - Auberge de la Rade - used to serve the most memory haunting Foie gras de canard. It seem's to be off menu now so I figured I'd educate myself on the various preparations of both Canard & Oie. There you go again having the best fucking videos on french food. Greetings from Nederland mate.
I know about the gavage but never thought it grows so big...i'm against and don't eat it at all. Also where I live it's sreally expensive and not many people eat it(personlly hate internal organs and don't eat a lot of meat at all)
+MrLinushka In France too, a good quality foie gras is very expensive and rare, there are just a few farmers who raise and feed their ducks and geese the good way, overfeeding these animals without hurting them is a very delicate process but unfortunately, industrials don't care about animal suffering, that's sad.
I had foie gras flambe au Cognac for the first time at Greycliff in Nassau when I was 17 and it changed my gastronomical life! I'm so glad to now be able to prepare my own and am completely obsessed with the food that you prepare chef.
thank you bruno. i sincerely needed a directional video for foie gras au torchon. its been years since last i made it and i seem to have misplaced my french laundry and foie gras a passion books!
Great video! Watched it like a 100 times. I have one question though. After you are done with making it and then slicing it into those rounds can you sear them in a really hot pan just like normal seared foie gras?
Dear Bruno, receive these letters as a gretting of friendship and afection. Also congratulate you for your performance in the world of gastronomy, encouraging you to follow with passion and enthusiasm such high work, showing the world your greatest brilliants. Pâté de Foie is one of my most endearing flavors of my life in Europe and I would be very happy to prepare your recipe. Since 3 years ago, for health issues I can not consume any type of alcohol, no matter how insignificant the quantity in the kitchen may be... Is there any sustitute for liquor? And if there was an option, would it affect the process of making the Pâté? Can its use be suppressed? I will be attentive to your answer. Bernard Beyloune
Listening to a French dude explain foie gras to his Californian neighbors is about as entertaining as listening to a Dutch guy attempt to justify Zwarte Piet to non-Dutch.
I'm not a chef, or anything remotely close to a cook. I've been watching these videos simply because I find Bruno, and his show, entertaining. Please keep it up! Thoroughly enjoy your content! All the way from sunny South Africa!
I will no longer eat foie gras which I found DELICIOUS and buttery smooth. BUT when I started thinking about the poor zGOOSE or DUCK who had to give its life for my enjoyment, I had to stop. These creatures deserve their God-given lives no matter how tasty. Ditto for DEER, COS, SHEEP, etc.
Foie gras is believed to have originated with the ancient Egyptians, who observed that migratory geese and ducks stored fat in their livers; they began force-feeding them to procure the fatty liver as food. Birds on foie gras farms don't have the ability to engage in natural behaviors, like flapping their wings, preening themselves, or swimming. This force-feeding causes the birds' livers to become diseased and swell up to 10 times their normal size. Please watch this video. (379) The Foie Gras Assembly Line - UA-cam
foie gras is banned in a bunch of countries.. and i've eaten this before... meh , it's ok.. nothing special... no real nutrition either... that's the problem with the french ... they can make tasty food , but dont' care about your health that much, bourgingon, coq au vin, foie gras, bernaise, hollandaise , beurre blanc... i hate beurre blanc so much... and coq au vin and bourgingon only go so far with me. it gets old fast... duck confit.. meh.. also not that big of a fan.
I only have a bag of pre sliced foie gras (like mini steak cuts) is it still possible to make this dish? like would the outer layer not look as smooth as yours?
No disrespect, but I don't understand the point of poaching it. The brief 90 seconds doesn't seem like it would accomplish anything but melt and waste some of the product, whereas cooking it longer would melt and waste a lot more. I tried curing a foie without any heat once by following similar steps, but by covering the torchon with salt, sugar and herbs for 48 hrs in a sealed container in the fridge instead of poaching it. It was probably the best thing I ever tasted. Could you explain what the poaching does?
+Lawrence Ballack it is so that you have a smooth finish to the foie gras au torchon. heat will melt the fat and set the torchon. it was explained clearly by thomas keller's french laundry cookbook and again by michael ruhlman at ruhlman.com/2011/05/how-to-make-torchon-recipe/ also, no matter how long you cured the foie, you are actually eating raw foie. like cold smoked salmon, its still a raw salmon. salt only draws out moisture and with that it prevents bacteria growing. if you are serious about cooking and curing, you might want to purchase brian polcyn and michael ruhlman's book Charcuterie: The Craft of Salting, Smoking and Curing. it explains exactly how and why curing is important
Thanks for your comments. I was scared about poaching it for 90 seconds but your comments made me trust to not cook it more than that. Second Christmas entrée done 🎉
to be honest the only difficult part is to deveined the liver. once you pass that step its quite easy! as for poaching, just make sure the water isnt boiling, just keep it below simmering point, the water is hot and smoky surface but no bubbles and you will be fine! good luck or i should say bonne chance!
Désolé, encore un commentaire. Je ne comprend pas la recette, il est totalement cru après seulement 90 secondes de cuisson. Normalement on le laisse refroidir dans l'eau de cuisson.
Deveining a foie gras is a pretty serious technique and I've never seen it done before. 10/10 video and channel
I'm surprised you don't have more subscribers 😕 this is a really good channel
+Generation4EvaYoung you're right, subscribed!
ua-cam.com/video/zBWbTSQ6wZY/v-deo.html
C'est génial comme invention humaine: un être sensible castré à vif pour qu'il engraisse, immobilisé dans une cage pendant plusieurs semaines et gavé jusqu'à la stéatose hépatique, autrement dit torturé...quel régal le foie malade ! ...pauvres inconscients
ua-cam.com/video/ql3CtnriSTw/v-deo.html
I subscribe to only cooking channels and i must say this is the best profesionall chanel,
3 stars michelin for you Bruno
@@StarsShineForYou63 Pourquoi inconscients? Je sais parfaitement comment on produit le foie gras.
I love it.. We buy it in france, this i have to try.
Very nice foah grah.
What hapen with ur hand?
1:33 when he says hours it sounds like hes a cat
And now I'm listening to it non-stop! Arrrwwwz!
is this the voice I usually listen to in commercial on the airplane ?
quan thai indeed✈️😴
5:32 how to show your muscles 101
How to show your beautiful face to Bruno, is he married ?
Thank you chef Bruno. Your technique for removing the veins is great. I've always have trouble removing the veins. I'm bookmarking this video. I enjoy all your videos and recipes. Your the best on the web!
You are always the best !!! For me you are the Top of the best!!! Thank you very very much! Bless you and your Family!!!
The de-veining part is really a waste of time and messy, there is no need to devein it because it doesn't effect the taste at all and its edible
It's the result of force-feeding to ducks. Fucking brutal!
I am going to try this over the weekend. I am unsure about "pink salt". Is it Prague powder #1 or #2? Can #1 be used in something that's essentially raw (only cooked for 90 seconds)? Many thanks in advance
The Jean Claude Van Damme of cooking. Great videos! Thanks for sharing your talent and knowledge!
That's not very flattering...
There is a big difference between force-feeding in a factory and force-feeding in a farm by a farmer who the geese trusts and not by a machine. My grandmother used to keep geese and make foie gras, she also showed me the force feeding and it wasnt torturing to the geese at all. Keeping animals cramped up in a metal cage for the whole length of their lives in a factory is the real torturing yet people dont seem to be as hysterical about it as about force-feeding.
People who like to scream about shit they really do not care about just so they can ride the high horse so they can feel special while suppressing anything they disagree with anything about a subject.
viktor varga over feeding an animal specifically to make it as unhealthy as possible for their fatty liver is horrible. don't make excuses
as for high horse, people can get on those when they are genuinely ethically and morally superior to someone who kills and eats somethings fatty liver for no reason other than 'it's a delicacy'.
Keeping an animal just so that you can kill and eat them in the end is horrible. Yet it is what omnivores and carnivores do on Earth. Death is unhealthy for the animal. Being overweight is slightly less unhealthy than death, both of them involves a little torture. Life on Earth involves the death and torture of weaker beings to consume them and transform them into energy for our body.
The high horse should also be reserved for someone that makes sense, has a general understanding of basic biology or the surroundings that we live in.
viktor varga that's a very sad take on the world. There are very, very few species that torture animals for pleasure. We are one of them. As soy has everything meat does you don't have to eat meat or torture animals or whatever you like doing in your spare time anyway.
I'd love to understand what doesn't make sense to you. But as ypu obviously have no understanding of basic biology it wouldn't be a good explanation.
It doesnt make sense that i just explained to you that i have seen geese being force-fed and not express a single sign of torture. Yet you find it more horrible than the fact that we kill them afterwards to eat them.
And it doesn't make sense that you think that animals that are killed by other predators don't feel any torture. And it doesn't make sense that you think animals have some kind of profound respect for each other, while basically all insect devour their preys alive, not that being clawed to death before eaten sounds that much better to me.
My husband told me how his grandmother used to force feed the ducks in the Romanian country side (Romania being our home country). We call them, rate (pron. raze : ). We share many of the same recipes as the French, also Hungarian being from the western side of Romania. I remember many years ago, my husbands aunt gave us a some frozen goose meat that we had for Sunday lunch. Coming from the country farm, it was delicious.
Coisa horrível vcs passam fome , porque pra comer isso só se não tiver mais nada pra comer isso é cirrose hepática
Van Damme has a twin. An awesome Chef de Cuisine , Chef de la vineyard .
Love you and your show! I'd love to watch you make something with snails... pretty please?
Can you do this using some regular liver? Can't easily get foie gras in my country. Does the fattening process makes a huge difference? I wish I can go to France someday. Thank you.
Wow , this is high cuisine techniques here. Some how you made me want to watch the movie "Babette's Feast". Just watching the process is so interesting and delightful, even though it is fatty liver.
It's a logically inconsistent position that foei gras producers should be judged by the best, not the worst. Production drives consumption and lower-price production drives more consumption than higher-priced production.
I literally eat sandwich over and over. and this channel is open everyday for me to satisfy my eyes while i’m eating sandwiches ... it makes my boring sandwiches more tempting ... I think addicting to eat my rubbishly boring sandwich because this channel : (
It's a pity, vietnamese kitchen is really good.
Have Miam-Ô-Fruit in the morning instead
Finally i found a chef who helped me a lot un cooking ans baking i tried most of ur recepies and all of them are stunning ❤❤❤ ur follower from Lion-France et je suis algérienne d'origine😍
Tu est trés sexy.
for some reason I believe this is an america very good at faking a french accent
He sounds like he's promoting an upcoming movie or sequel..
lmao the comments. I have fun reading them eating my foie gras. It's delicious, even more reading delicious hateful comments :D
5:32 is the reason why i subscribed.
Im sorry chef Bruno. I prefer to be uncultured for today
Truly I’ve have cooked it without removing them. Will it cause any with health issues ❓
I’m having flashbacks of human anatomy and having to dissect a fetal pig and locate all of the major organs, arteries, veins, and nerves. But we never got to/had to dissect the liver, find all of the veins inside said liver, and label them. Kind of wish they had us do that. Anyway, great video!!!
Very good VEDIO AND FOIE GRAS IS GOOD FOR HOME PARTY
Amazing the stuff I search for that you've already covered. My Favourite restaurant in Agay - Auberge de la Rade - used to serve the most memory haunting Foie gras de canard. It seem's to be off menu now so I figured I'd educate myself on the various preparations of both Canard & Oie. There you go again having the best fucking videos on french food. Greetings from Nederland mate.
👍👍
what's more to say?from starter,main course,pastry,dessert.knowledge of all that in a single person....n that's Bruno Albouze
Nice work! Ive never seen that done so clean before respect chef bruno!
Question do you recommend full devein if you are sautéing the foie gras?
Délicieux! Explications clair et compréhensible pour le nettoyage! Merci!
"Look at these beautiful logs" 😂
Amazing Bruno! 🙏 thank you, good Sir.
omg that's huge!! like human liver!
+MrLinushka The gavage (overfeeding) makes the liver grow this big, it increases the amount of fat in the liver, and it's so delicious!
+MrLinushka and in France, ducks and geese livers are smaller than the one in the video
I know about the gavage but never thought it grows so big...i'm against and don't eat it at all. Also where I live it's sreally expensive and not many people eat it(personlly hate internal organs and don't eat a lot of meat at all)
+MrLinushka In France too, a good quality foie gras is very expensive and rare, there are just a few farmers who raise and feed their ducks and geese the good way, overfeeding these animals without hurting them is a very delicate process but unfortunately, industrials don't care about animal suffering, that's sad.
Dang that looks soooo yummy, so fancy-French, moist and delightful...and the Foie gras too!!!
🤣🤣 underrated comment
I had foie gras flambe au Cognac for the first time at Greycliff in Nassau when I was 17 and it changed my gastronomical life! I'm so glad to now be able to prepare my own and am completely obsessed with the food that you prepare chef.
thank you bruno. i sincerely needed a directional video for foie gras au torchon. its been years since last i made it and i seem to have misplaced my french laundry and foie gras a passion books!
how is this technique doing compared to bain marie in a terrine?
Is it safe to use the plastic wrap in boiling water releasing its BPA to the food? asking for a friend..
The best didactical explanation ever ! Compliments to Chef Albouze !
Season generously with vegan tears
Great video! Watched it like a 100 times. I have one question though. After you are done with making it and then slicing it into those rounds can you sear them in a really hot pan just like normal seared foie gras?
He's like Jean Claude Van Damme teaching cooking. All we need is the splits.
is this a liver of a duck? how could it be so big ???
nohasamy77 Fast food chain
rather than poaching it, can i cut it into slices then sear it?
Looks amazing as usual.
You're the best Bruno.
is it okay if I don't remove any veins?
Thank you for this recipe! Now I wait for a "brioche feuilletee" recipe and a recipe for "poire belle helene"...
You just reminded me, it's time to feed the geese. Gotta go.
Dear Bruno, receive these letters as a gretting of friendship and afection. Also congratulate you for your performance in the world of gastronomy, encouraging you to follow with passion and enthusiasm such high work, showing the world your greatest brilliants. Pâté de Foie is one of my most endearing flavors of my life in Europe and I would be very happy to prepare your recipe. Since 3 years ago, for health issues I can not consume any type of alcohol, no matter how insignificant the quantity in the kitchen may be... Is there any sustitute for liquor? And if there was an option, would it affect the process of making the Pâté? Can its use be suppressed? I will be attentive to your answer. Bernard Beyloune
Gorgeous..... Very informative and woukd love to try it one day..
You and your videos are amazing Bruno. Can I make a torchon with precut foie gras pieces?
Finally a great and simple way to make a torchon!!!
Oh my god.... its like a surgery
Listening to a French dude explain foie gras to his Californian neighbors is about as entertaining as listening to a Dutch guy attempt to justify Zwarte Piet to non-Dutch.
I am Californian and I don't mind foie gras :P
Easy, Just say, 'oke ,youre opionion'
I'm not a chef, or anything remotely close to a cook. I've been watching these videos simply because I find Bruno, and his show, entertaining. Please keep it up! Thoroughly enjoy your content! All the way from sunny South Africa!
How long can you keep it in the fridge and can you freeze it?
I will no longer eat foie gras which I found DELICIOUS and buttery smooth. BUT when I started thinking about the poor zGOOSE or DUCK who had to give its life for my enjoyment, I had to stop. These creatures deserve their God-given lives no matter how tasty. Ditto for DEER, COS, SHEEP, etc.
Foie gras is believed to have originated with the ancient Egyptians, who observed that migratory geese and ducks stored fat in their livers; they began force-feeding them to procure the fatty liver as food. Birds on foie gras farms don't have the ability to engage in natural behaviors, like flapping their wings, preening themselves, or swimming. This force-feeding causes the birds' livers to become diseased and swell up to 10 times their normal size. Please watch this video.
(379) The Foie Gras Assembly Line - UA-cam
Can this be seared too?
foie gras is banned in a bunch of countries.. and i've eaten this before... meh , it's ok.. nothing special... no real nutrition either... that's the problem with the french ... they can make tasty food , but dont' care about your health that much, bourgingon, coq au vin, foie gras, bernaise, hollandaise , beurre blanc... i hate beurre blanc so much... and coq au vin and bourgingon only go so far with me. it gets old fast... duck confit.. meh.. also not that big of a fan.
This is aperfect recipe, thank you!
wouldn't it be better if you seve the whole thing? I like my foie gras smooth and easy to spread.
You have change my thoughts about cooking,,, i hope one day society appreciate this type of art.
Ashkan Jah do you know how foi gras is made? cooking is an art but not this. if this is art then murder and vandalism is also art.
I disagree 100% about judging only the best farms. We should be striving to get the worst farms to that standard at a minimum
His accent is weird. But I think want to hear more
I only have a bag of pre sliced foie gras (like mini steak cuts) is it still possible to make this dish? like would the outer layer not look as smooth as yours?
Ik steun GAIA. Allen tegen mishandeling van dieren. GAIAFORANIMALRIGHTS
his voice tho ! its like an action movieeeeeee haaaaa
No taste is worth the torture of innocent animals. It is cruel ugly food
wow it's only coocked for 90 seconds?
Chef Surgeon!
Idk man I just don’t like organ meats .... like any of em from any animal I Just can’t do it lol
No disrespect, but I don't understand the point of poaching it. The brief 90 seconds doesn't seem like it would accomplish anything but melt and waste some of the product, whereas cooking it longer would melt and waste a lot more. I tried curing a foie without any heat once by following similar steps, but by covering the torchon with salt, sugar and herbs for 48 hrs in a sealed container in the fridge instead of poaching it. It was probably the best thing I ever tasted. Could you explain what the poaching does?
+Lawrence Ballack it is so that you have a smooth finish to the foie gras au torchon. heat will melt the fat and set the torchon. it was explained clearly by thomas keller's french laundry cookbook and again by michael ruhlman at ruhlman.com/2011/05/how-to-make-torchon-recipe/
also, no matter how long you cured the foie, you are actually eating raw foie. like cold smoked salmon, its still a raw salmon. salt only draws out moisture and with that it prevents bacteria growing. if you are serious about cooking and curing, you might want to purchase brian polcyn and michael ruhlman's book Charcuterie: The Craft of Salting, Smoking and Curing. it explains exactly how and why curing is important
Thanks for your comments. I was scared about poaching it for 90 seconds but your comments made me trust to not cook it more than that. Second Christmas entrée done 🎉
to be honest the only difficult part is to deveined the liver. once you pass that step its quite easy! as for poaching, just make sure the water isnt boiling, just keep it below simmering point, the water is hot and smoky surface but no bubbles and you will be fine! good luck or i should say bonne chance!
.
ciao ciao
Sorry to disagree with you; I have unsubscribed over this issue and using veal.
I never thought popping candy could enhance its flavour so much?
i have seen your video from JAPAN(*^-^*)
i likeyour cooking so much!!
arigatou!!
He reminded of Nigella Lawson! By the way, thanks for sharing this interesting video so enlightening.
That's the job of an Hepatopancreatobiliary surgeon.
Watching that liver being prepped made me feel pain in my abdomen.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Look is good menu. Chaf do you interest I'm see from profile.
It's great to see a expert at work ,you are the best
I shouldent have picked this one while I was feeling a little sick.
This French man is charismatic af
OMG just leave the gd veins in!!!
Eshte ushqimi im i preferuar te haje per dite nuk merzitem kurre.
Bruno! You should open your talent school of cooking!
Hello Sir, is it unsafe to not remove the veins from the four gras❓
Like i'm watching a movie omg
Hi Bruno!!! More foie gras recipes pleaseeee!!!
Sir, why do you sound like someone telling a horror story of a geese being murdered just for it's liver? 🤣🤣🤣
Désolé, encore un commentaire. Je ne comprend pas la recette, il est totalement cru après seulement 90 secondes de cuisson. Normalement on le laisse refroidir dans l'eau de cuisson.
E algo que eu proibo comidas a parti do sofrimento de animais.