All the Sauces in a Professional Kitchen
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- Опубліковано 11 чер 2024
- Join Jack as he takes you on a tour of our professional kitchen, revealing the delightful range of sauces used in our restaurant. From the classic red wine sauce paired with our succulent beef to the irresistible sriracha butter sauce accompanying our cod's head, and not forgetting the delightful pickle ketchup sauce that perfectly complements our sausages.
Jack unveils the carefully crafted sauces that define our restaurant's renowned dishes. Discover the secrets behind these flavor-enhancing creations that bring out the best in our carefully selected ingredients. Each sauce has been meticulously prepared to provide a harmonious balance of taste and texture, ensuring a memorable dining experience.
Our signature red wine sauce, made from red wine and infused with aromatic herbs and spices, adds a touch of sophistication to our succulent beef dishes. This carefully concocted sauce enhances the natural flavors of our tender cuts, creating a satisfying and memorable dining experience.
Our irresistible sriracha butter sauce, expertly blended to add a delightful kick to our iconic cod's head. The combination of sriracha and creamy butter creates a marriage of flavors that beautifully complements the delicate taste of the cod. Get ready for a culinary adventure that will leave you craving more.
Jack unveils our mouthwatering pickle ketchup sauce, a true British classic that elevates the humble sausage to new heights. The tanginess of the pickles combined with the sweetness of the ketchup creates a unique and flavorsome accompaniment. Each bite is a reminder of the rich culinary heritage that defines our cuisine.
At Fallow, we take great pride in our dedication to British culinary excellence. Our range of sauces exemplifies our commitment to creating unforgettable dining experiences. Subscribe to our channel to stay updated with the latest videos featuring insider tips, traditional recipes, and much more.
VIDEO CHAPTERS
00:00 - Intro
00:21 - Miso Butter Emulsion
01:10 - Plain Butter Emulsion
01:18 - Sriracha Butter Sauce
01:45 - Bacon Sauce
02:40 - Curry Sauce
03:25 - Beef Fat
04:16 - How We Use Sauce on the Pass
04:52 - Pork Sauce
05:27 - Peppercorn Sauce
06:28 - Peppercorn Sauce
07:23 - Pickle Sauce/ Gherkin Gravy
08:37 - Chimichurri
09:35 - What Would You Like to See?
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
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This is why these guys are so awesome. I asked a question about emulsion and being from America I figured that it may take a day or so to get back to me. Low and behold they created a whole video. We are truly blessed to have folks like y’all sharing information like this.
Wow that's amazing! Really enjoyed the video so thanks for asking! Made me really hungry. They have been guests on Sorted food, which is a channel you might enjoy too.
What does being from America have to do with it 😂
@@P4p4Smurftime zones
No shit. But they aren't that far off. It's not like it's US to Australia so it wouldn't take a day or so.
amerika is 20 years behind europe@@P4p4Smurf
We went to Fallow on Sunday 2nd July it was a great experience at chef's table, my husband was in heaven and it was so interesting watching the team at work, which was calm, organised and like a well oiled machine. The food was top notch, excellent quality and more. Well done team Fallow! All thanks to your POV videos and ethos that my husband found you and was interested in your restaurantand values. It meant even more to know how and why your food is so amazing from your videos. Keep up the good work! My husband even liked your cauliflower broccoli cheese which is amazing as he doesn't like veg normally! ❤
🙌
The cod head jump scare flash at the beginning 😂
Man, I forgot about this video, and just rediscovered it. So much great info, and some little subtleties that you'll miss the first couple watches. Good to reference again and again. Thanks, gents!
The efficient creativity is just outstanding.
These guys are true chefs, no need to be pretentious just be honest about what they are doing. I would loved to have worked with them back when I had the passion. (Wish I was young enough to still have the energy) I love watching these vlogs as it makes me still feel like a chef, keep it up guys x :)
Just absolutely love what you all do. The top to tail/zero waste approach is so immaculately thought out, but any video you do just gives me great inspiration to carry on working in a kitchen. That Gherkin Gravy sounds bloody incredible.
Your videos are incredibly inspiring for some reason. I went to culinary school during high school and after high school some stuff happened that made me quite depressed for quite a long stretch of time. Lately I’ve missed the way I used to look after my health both physical and mental by cooking at home, these days I just kinda sit there with a filthy kitchen and go get McDonald’s once 9:00 pm rolls around. I hate it but it’s hard to break out of the cycle, I’m gonna give it another try though and make an effort to get back to the way I used to be with the help of your videos, thanks.
I was kind of the same. I found myself in a bit of a rut. Also, I found that when I put some music on and started to tidy up and clean, it started to become kind of therapeutic and brought my mood up. Start with one corner of the kitchen and then the next and have a good wipe down. You'll be surprised how the small things in life can make a big difference to your mood. I believe in you. You got this 💪🏻
I’m loving to know that restaurants are being as sustainable as possible. Using every inch of the products, making it in to something and matching it with the similar flavours. Knowledge, I hope to learn and understand myself one day. 👏😎👊🙏
Would love a recipe book 🤤
100%
I would love to see the prep for the day. The sauces and herbs and garnishes are very interesting
thank you for sharing your lovely sauces with us, really appreciate it!
The level of detailed explanation is outstanding
I feel like its my first day at the job and the chef is walking me through the line
Your videos are a huge source of pleasure and nostalgia to me
New fan from finland... Hell this is good stuff and fun to watch..... Love this,,, sorry my bad englis
Wonderful! Thanks for the awesome tour Jack.
This is quickly becoming one of my favorite channels
I love the commentary videos like this. I would love to see you talk over a full service so we can truly follow along with each thing you guys are doing.
It would be amazing if you made a video series on how to make each of those sauces.
So many great & inspiring ideas from this video....amazing work 👌👍
Thank you from the Other Side of The Pond! Very informative. Enjoy seeing the inner workings.
Very nice! Thanks for showing and explaining!
I love these new sauces, many I've not heard of or tried before but would love to come and sample them sometime. Well done chef and team!
Wow! Thanks so much for this video. As an amateur cook it is really interesting to hear what is done in restaurant.
peppercorn and the beef rendered sauce from the same group both sound amazing. love the brushing of the fat onto the steaks for the grill to get the char and sear just right help melt down the fat already in the cut itself. chimichurri is always a nice addition to break up all that pungent salty umami flavor with some acidity. Made me want to try so many of em.
Every sauce there looks bloody lovely👍
A good saucier with good sauces makes a huge difference to a kitchen. Great seeing how inventive & sustainable the Fallow folks are.
Love making sauces, it was the first thing my father taught me in the kitchen. Though he started me on a sauce that's rarely eaten anymore, bread sauce. I thought it was some magical alchemy I was learning. Also find it extremely satisfying at the end once I've produced a really good glace or demi-glace.
Brilliant video, thanks for showing us all around.
I just never realised... But after thinking about it this all makes perfect sense. Thank you.
I absolutely love that content. I've been watching a your videos but I had no idea what were the sauces. Now I know. They must be so delicious.
These are some of the most delicious sounding sauces
Absolutely amazing
Amazing insight. I was taken by the number of steps involved to make each sauce. I’d be thinking it was done then he’d say ‘and then we do so and so’. Must take an incredible amount of work.
I improve my home cooking by watching videos like this 10-fold more than recipe videos.
You have to have a good base knowledge but for advanced home cooks this stuff is literal gold, no bullshit straight to the point insights that would otherwise be inaccessible
@@manfromwuhan714 yeah I’m at the point where I can keep up and I glean so much knowledge watching professionals and learning tricks.
Amazing video
Thank you for sharing
Amazing 💚 I was waiting for a sauce video and we are lucky today haha, I hope you are all doing good
this kitchen is amazing
Love the use of pickling liquids being thickened and then added to stock reductions that’s sick thank you for sharing. Please do more informative sauce videos. Maybe some not so well known techniques to create unique alterations to the sauce in some way like the tips about depth of browning your bones and carrots
I served grilleur, garde manger, but I always aspired to be a saucier. The peak of an Escoffier brigade,
This is amazing, would love to see a video on the mussels with that bacon sauce!
Thanks for the video, excellent as always! Would love to see a video on the creation of these sauces so we can make them at home for our xmas dinners!
The planning of this! Even rendering down the excess beef fat. All linking together very impressive and delicious
Would definitely read a recipe book you guy put out there
Y'all are awesome. You guys have inspired me the past few months, and I spend most my free time watching these videos. I started cooking when I was about 9, and through the years I have gotten way better. My dream job is working in culinary. This year I am asking my family for more cooking equipment, and most of it is stuff you guys use I your kitchen. I am very interested in the sauce pans you have at the main course plating station with the 4 sauces... what size are the sauce pots so I can ask my family for them.
Good work Chef...!
Very interesting; the sauce is so very important ! 😊
Your sauces are next level 🙌 would love to learn to make some
Awesome!
I wish you could post a video of the different stations like the Cold station or fry or even dishwasher. That would be very cool
Binging your videos, if I'm ever able to get to travel I'll be sure and visit.
❤❤❤❤❤ so cool !
A saucy video. I like it.
THIS IS AN AMAZING CHANNEL.
I'd kill to know how they make their roast potatoes and carrots, they look so good 🤤
Any chance of a short showing how you make the beef fat chimichurri? Jack explains it so effortlessly but I can't get my head around what the ratios would look like. Amazing channel, hope to visit one day if I ever make it back to London!
i just love to watch you r videos while i eat haha
Awesome video 💥💥💥
Español Venezuela rico, buenísimo,
That was a interesting video 👍
even when i watch this video im looking at your pastry chef working as im constantly trying to get a job as a pastry chef even though im a commis chef
It was the first bit of butchery i learned and is my favorite meat.
Great video! How long can the sauces be left outside the fridge for?
I love these POV videos. Is this using a chest mount?
Thanks for these great videos. I don't want to appear too ghoulish, but I'd like to see some stuff-ups and how they are recovered.
Hi Chef just found your channel, subbed of course.
No mention of a Demi-glacé?
Wow I really want to try your triple cooked chips with that curry sauce !
Got great inspirations from this video. what are those cute saucier ? Perhaps, letting us know names of the brand ? thanks a lot.
Nice❤
1:38 are they subliminally suggesting their cods head again? LOL
Place these sauces...in a cook book :)
Love from india
Nice
if you sell cookbook my guy, i buy it for sure and introduce to my friend~ everything is from non-cusine school, like knowing what's necessary for actual business and creating flovor in different way
Can you guys please make a video on how to make mustard? There are plenty of them and very different from each other so it would be great if a reliable channel like yours explain how to do it
Chef! Let's do tour of all the purées too🙏
Do you use any Xantham etc to hold them together?
I tried to make the butter emulsion sauce twice but one time it was too runny and second time it was thicker but super buttery like unedible :D Can you please make a video or a short on how to make the plain butter emulsion? :D Thanks
cosign
How are y'all pivoting given the pepper shortage on the siracha butter?
how long do the sauces last and how would you store them?
never trust a chef that says things like "just a simple sauce" 😛
here and there throw in the most important side notes LOL
it's so funny when you casually talk about these super complex sauces like they are easy to make at home 😂😂😂
thank you for this fantastic video!!!
which is the main reason I eat out sometimes.. lol. don't have the talent, skill to make complex sauces.
Would like to see the purees/ketchups you keep behind the pass in the gastro containers.
Congrats for the 1k subscribers🎉🎉.
When celebration. Need celebration special video😅😊.
would love to see a closedown pov
I want to work there
which camera do you use?
i want to become a sauce chef and become a sous chef so i can demand people call me the saucy sauce sous chef.
can you do the 5 mother sauces in one video?
Beautifully run operation boys
Gherkn ketchup? That looks so damn GOOD
Not fallow related but would love to know what books have inspired you or shaped the way you cook.
I love sauce I cook good sauce I am
Love your work. I see you throwing your dirty pans, pots, etc in a draw, and endless warm plates appear. Could we see how your pots and plates are washed and organised? Thank you.
I was wondering what the red and black puree's (im assuming its puree) are. The ones you usually put on the plate with your duck neck and other dishes as well that goes on the side. Also would love to see a video like this but just about all your ketchup's if possible.
Red could be beetroot?
"chefs talking to himself again"
Alfredo
Gyattt damn
WHAT about the green liquid in the little squirt bottles?!
Boys the thought of using the beef fat from dairy cows would make Marco P-W melt, we all know how much he loves the use of fat in a dish #fatisflavour ❤
The fat is where the flavour is 🙏
7:43 oops :)
I’m a new chef in fine dining (22) and would love to start recording and uploading videos of live service. What equipment would you recommend? I would love to get a pov cam but don’t know what works best.
Think of your own idea
Love the vid. Does everyone forget to season a sauce. I'm not sure they do forget that. I certainly don't. And anyone who cooks and loves cooking doesn't forget to season anything I don't think.
Who'd know more? You or the head chef/owner here?
The use of "everyone" was a colloquial exaggeration that's extremely common. Obviously not everyone. And not everyone that cooks "loves to cook" or has a particular interest in it, lots of people forget to season. Weird comment in my opinion.
Agreed, it's a bit rich to assume that no one seasons their sauces.
I have a pro chef question tho:
All those heated up sauces since beginning of could risk to be in the range of temperature and time spent heaten so that they could develop bacteria and stuff to become dangerous from the food safety perspective?
Thats an actual queation out of curioaity, no trolling 😊