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Vielen Dank für die hilfreichen Videos! Ich habe nächsten November meine Abschlussprüfung zum Küchenmeister und finde hier echt gute Tipps. Nur weiter so! 😀
@@WalterTruppTheChefsTableHello.i watched your video,thanks for the recipe.but i dont understand why you dont use chicken skin why dont you wrap chicken skin in ballantine?it will be juicier and crunch and texture.
Howdy Walter. So first, I'm really happy at how well your video's are looking. Damm good. The finished plate on the thumbnail looks fantastic also. I don't know what to suggest for title though. Chef's would understand what this is but common cooks who want to grow might need some help here,including myself. I liked how my mind began to see the many things I could do with this. So your intro to this was great. Do you have a additional story you could include with this dish as a example. A dish you used to prepare at one of the restaurants you worked at and perhaps someone famous you cooked for? Get that in the title. Maybe I'm suggesting something that's not considered OK in the culinary world. But I believe you need to grab the algorithms attention by using someone's name that is a celebrity that you have cooked for and say" this is the dish I cooked for them and here's how to make this for your family " Something like that. But otherwise I really like what you're doing. Now I have a question for you. I understand that it's best to add the truffle at the end, not to actually cook it. This puzzles me somewhat because a few years ago I had a truffle lasagna in Italy that was the best lasagna I have ever had. Hmm, so good I still think about it. Anyway your thoughts on this subject would be very welcome. Have a great day.🌤👍😁
Hi Victor, hope you are well and thank you for your feedback Still trying to work out the right format and concept but time is a luxury I don’t have but I have some ideas and hopefully it will work out one day 😉 Coming back to truffles 😋 The white Italian alba truffle is best eaten raw The black perigord ( which grows in some other forms and versions around the world is great for cooking as well as raw) although I prefer it cooked or at least warmed slightly and in contact with fat as it’s flavor comes through better. Hope that helps. How are you going with your projects?
NEW EXCLUSIVE OFFER TO FIRST 100 sign ups!
Go to package.cookwithtrupponline.com/
Enter coupon code GRABDEAL at check out and get ALL MY ONLINE COURSES at 90% discount!
CHEF!!!! THAT WAS AMAZING!!!
Thank You Tom, Apriciate your coment and hope all is well
Love it! Going to try this :) thank you for sharing again… new subscriber here ❤️
Thank you 🙏 your channel looks great too so I subscribed as well 😉
Good luck
Vielen Dank für die hilfreichen Videos! Ich habe nächsten November meine Abschlussprüfung zum Küchenmeister und finde hier echt gute Tipps. Nur weiter so! 😀
Danke Christophe und viel glueck mit der abschlusspruefung 😉
Walter
@@WalterTruppTheChefsTableHello.i watched your video,thanks for the recipe.but i dont understand why you dont use chicken skin why dont you wrap chicken skin in ballantine?it will be juicier and crunch and texture.
@@РусланИсаев-р9ы good point you have there 😉
Howdy Walter. So first, I'm really happy at how well your video's are looking. Damm good. The finished plate on the thumbnail looks fantastic also. I don't know what to suggest for title though. Chef's would understand what this is but common cooks who want to grow might need some help here,including myself. I liked how my mind began to see the many things I could do with this. So your intro to this was great. Do you have a additional story you could include with this dish as a example. A dish you used to prepare at one of the restaurants you worked at and perhaps someone famous you cooked for? Get that in the title. Maybe I'm suggesting something that's not considered OK in the culinary world. But I believe you need to grab the algorithms attention by using someone's name that is a celebrity that you have cooked for and say" this is the dish I cooked for them and here's how to make this for your family " Something like that. But otherwise I really like what you're doing. Now I have a question for you. I understand that it's best to add the truffle at the end, not to actually cook it. This puzzles me somewhat because a few years ago I had a truffle lasagna in Italy that was the best lasagna I have ever had. Hmm, so good I still think about it. Anyway your thoughts on this subject would be very welcome. Have a great day.🌤👍😁
Hi Victor, hope you are well and thank you for your feedback
Still trying to work out the right format and concept but time is a luxury I don’t have but I have some ideas and hopefully it will work out one day 😉
Coming back to truffles 😋
The white Italian alba truffle is best eaten raw
The black perigord ( which grows in some other forms and versions around the world is great for cooking as well as raw) although I prefer it cooked or at least warmed slightly and in contact with fat as it’s flavor comes through better.
Hope that helps.
How are you going with your projects?