Arome Patrelle
Вставка
- Опубліковано 22 лис 2020
- Today I am introducing you to Arome Patrelle. A thick onion caramel liquid use to color stocks, soups and other dishes to give them a more appealing color. This used to be a secret weapon for many chefs after the mid 19th century, or after the 1860 date of the creation.
Nothing can replace L'arome Patrelle from Guadeloupe and Martinique.
The only thing I'm allowed to burn in the kitchen. Hahaha. Thank you, chef!
Luv your presence and vids
Qui chef 🌷
Thanks for sharing.
I am so glad to have found your channel!!! I always love to learn from the Pros and those who cook with techniques and precision.
Thanks for the tip! Happy American Thanksgiving to you!
Thank you very much!
Is it more to it than the 2:28 video? Seems incomplete.
This is part of my course on stocks.
onlineculinaryschool.net/courses/stock-making-101/
Great tip. On what temperature do you set the oven? I think some people use Maggi for this purpose but, personally, I'm not a big fan.
450 F
Looks amazing! What temp on the oven?
450f
Does the small amount of cold water to deglaze risk cracking the pan? Seems like it would crack the surface of a ceramic baking dish but perhaps not an oven-proof pan.
No
"This is the only thing you're allowed to burn in the kitchen"
What about crème brûlée though?
It's not burned, it's caramelized.
Oula... Je suis sceptique. J'ai l'impression que l'huile a brulée dans le processus au four.
Mias c'est pas fini .... tu dois continuer l'operation ........
onlineculinaryschool.net/courses/stock-making-101/
Then what?
onlineculinaryschool.net/courses/stock-making-101/