you did really well. in a restaurant that recipe would have like 4 or more cooks taking care of the individual aspects of that dish. and you did it by yourself.
you really made your life difficult, you didnt know that you could go to any italian delicatessen and buy the trotter de-boned and all would have to do is hydrate it in some water? or ask the butcher to de-bone it?
Marco's recipes are one step above the classic renaissance recipes that are basically like: "Use some of this and that and then prepare it in the normal way. Serve it forth."
@@Williamstanway sure but the actual directions leave out critical steps for the casual cook and assume that the cook trying to follow them has an immense background knowledge.
MPW is my fav chef. The secret is the prep and do it in a logical order as this is the most time consuming esp the pig trotters. Once done it's quite straightforward just keep an eye on the cooking times lol. I've done this recipe a few times - first time was OKish for a first attempt, second time was way better, third time MPW would of patted me on the back and impart some words of wisdom 😂
This is actually Pierre Koffmann’s signature dish. In one of his interviews he even pointed out that once it got extremely popular in the 70s, a lot of chefs started preparing it. Apparently, Marco was also the only one out of those chefs who actually gave Koffmann the credits and did not claim the dish for his own.
Yes that’s all true. This dish is hard . Just boning the pigs trotter is the Everest of skills to master . Done a few of them and I never really got the hang of it . Used to take me 4 minutes approximately to bone one out . Pierre Koffmann used to do one in just over a minute . The Pigs trotter requires god mode skills because you couldn’t take all day at them either
I’d be wrecked too, this shit is designed to be done over the course of several days with a chef working each component alone and providing it in bulk for service. Props for one-shotting it…
It's also about working efficiently and planning ahead. For example whilst the trotters are simmering for 3 hours, have the sweatbreads also soaking for three hours etc. If you do it all sequentially that's 6 hours, if you plan ahead it's only three, and in that three you get everything else done. ;) It still is a fair bit of work for just one person, but these kind of dishes assume you have things like stock allready made, and a bunch of stuff that takes a long time already prepared as a cook that makes fresh dishes at a high level will always have these things in their kitchen all the time. However if you're not usually making fully fresh meals that are all made from scratch every day, then a lot of these things won't be part of your normal prep, which makes it much more arduous and take many times longer to prepare.
That is my criticism of many of these dishes. You'd have a team of people all producing separate parts so it all gets put together hot at the same time. The oysters from last week would only be accomplished by several things being done at the same time. Tall order for one person.
This was hysterical. I highly doubt that White actually expected a home cook to make this ... this ... words fail me. The end result was a plated match! You're a champ! I hope Marco Pierre White sees this and sends you a dozen roses. Or a gallon of Hennessy. Or some white pepper, at least. Keep these coming, love them.
You would be surprised at the recipes that top chefs include in their cookbooks. I have Thomas Keller's cookbook for Bouchon and there are some pretty complicated recipes in there. Just the equipment you need is not what most home cooks would ever have. I have made a few recipes, but mostly I read it and look at the pictures.
Master butcher here, processing rinds (skin) dulls your edge very quickly, when it gets harder to seam between rind and meat rehone your edge with a steel. Most larger organs have that membrane including us, it's how the body keeps our bits separate and protected from their neighbors. The paper towel trick you used with the rind works well with organs too. Well done for doing something most would never try to do, side tip, next time you make some pork bone broth or stock use a trotter or two, the flavor and sheer amount of collagen take it up a notch.
A chef told me that if you're using trotters you should boil them for a while, then throw that water away as it's dirty. Then boil again to make the stock
I'll take that advice. But though I was trained with using a steel, these days diamond stones are much more preferable. A single grit diamond stone can keep your knife shaving sharp with minimal effort, whereas with a steel you're just cutting with the burr.
So ex chef's opinion here and i'm not claiming to be a Marco-level, but the reason it called for chicken legs is because restaurants used to mostly order in whole chickens (which usually came without the feet). The breasts were cut into supremes and the legs weren't really used that much in recipes but instead used to create a fond as the basis for a pan sauce and/or to make stock. In this type of application chicken feet are actually a better option.
@@Midgert89 90s and early 2000s fine-dining cooking really didn't call for braised chicken. At best the legs were ground and were used for a raft for a consume, or ground into some kind of forced meat for a ballatine stuffing.
It’s so impressive to me because I’m often too worried about messing something up really bad and wasting food to try making things that are too complicated or too beyond my skill level but Jamie here always inspires me
Most definitely, I've worked in places like alinea and el che bar and I'd probably TRY and tackle it in about 10 15 years from now. Very inspiring to anyone.
The thing you’re blitzing with cream is mousseline, and you normally cook off a drop to taste for seasoning. When you wrap the pigs feet, use cling film instead as you can get the roll tighter and have a better end product. Also start your potatoes for mash in cold water then bring up to the boil, as a general rule for anything grown beneath the ground.
@@thi3vez759from what i understand, since root veg is heartier and starchier than other veg u may boil, starting from cold brings them up to temp gently, so consistency in texture and cook time can be preserved
filipinos have a similar dish to this. for us its basically braised pig foot (whole). my dad would just take the foot, take the hairs off, marinade it, then braise it in some stock. seems like you got it right. it's supposed to be silky smooth. i dont know the science, but the skin becomes fat-like. it holds its shape like skin should, but it's soft, squishy, and slightly transparent/white. it melts in your mouth, and has a slight sweetness to it. such a wonderful texture my parents introduced to me as a kid. always my favourite growing up. wrap the pork skin around a nice clump of rice... yum.
@@jennastephens1224 Yep! I went to college in the South and was taken home for the weekend by a friend. He asked, upon arrival, "Wanna Coke?" I said, "Sounds good, thanks!" and he then asked me, "What kin' ya wan'?" in that lovely southern drawl. Imagine my surprise when I found out that the "Cokes" on offer were 7-Up, Mountain Dew, oh, and actual Coke!
Funny story about this recipe, he cooked it for Raymond Blanc in his "Marco Cooks for... " series. The first dish, a terrine of leeks and lobster, was definitely very Raymond-esque. Clean, bright and fresh. But then he chose the very rich and heavy main course as if to challenge tiny Raymond to finish it.
As a French person, sweetbreads freaked me out so much in this video until I realized what it was called in French and that I've eaten some on multiple occasions... The least I can say is that it tastes better than it looks. Pig's feet are also quite popular in France, my mom loves them, I do not 😅
Just a little tip for straining liquids through cheese cloth. Instead of straining multiple times through a single sheet of cheese cloth, try folding it so there are 4 layers of cheese cloth. Passing it through 1 layer of cheese cloth multiple times wont strain out much more than doing it one time, but straining it through multiple layers at the same time will.
good news is that those chicken feet can be parboiled, cleaned, and then simmered with mirepoix for a long time to make a delicious chicken stock that will be nearly gelatinous, and could be used in hundreds of recipes and frozen indefinitely, so it's not a total waste.
If you have a dog they also go nuts for them. Whenever I see them on sale I buy a slab of them (they're cheap normally but on sale they're practically free) and just toss one to my dog whenever I walk by the fridge
@@mikesixx7655That’s very insulting, his rustic knorr vegetable soup is an all-year classic, renowned by both connoisseurs of haute cuisine and enthusiasts of oil lamps. Simple and delicious, it makes sure everyone from the busy housewife to the exhausted executive could whip it up in a flash, as it only contains 6 knorr Stock pods - rough and chunky, in stages - and a "jennismount of volleyball", which is very Italian to have with lentil soup. Like a minestrone.
I’m so excited to see you doing this recipe. I’ve been fascinated by this dish since I saw a 1989 tv show featuring Marco on UA-cam in 2008. I was studying to be a chef at culinary school at the time and seeing this british tv show from 1989 with a young, insanely brilliant Marco Pierre White cooking at the top of his game in Harvey’s was like.. I was addicted to it. Just blown away and obsessed with Marcos way of cooking. “To be a great chef all you have to do is a number of little things well”. It’s an absolute joy to watch you prepare this dish
I've been a chef for ten years, i was inspired by bourdain and white, ive been subscribed to you for a good couple years now just because i love how genuine you are and how you make the recipes i wish i had the money to do so at home, i could be a chef for 20 years and id still approach this the same as you.
Hey Jamie! Just a tip about the sweetbreads. Soaking them in water is fine, but I was always taught to marinate them in buttermilk. It's more acidic, so it'll break down the connective tissue a bit more, and it'll also impart a nice flavor. But you did great regardless! Love to see it.
I think the flavor thing is the one to keep in mind - you may not want your sweetbreads to have that buttermilk flavor for certain dishes. Water is a neutral flavor! But once you're familiar with sweetbreads and whatever recipes you're making with it you'll know if buttermilk will help the flavor or not
If it's just the acidity of the butter milk doing the trick, perhaps some other kind of acid (lemon juice/vinegar/wine) could be used too? Depending on the flavor you're going for.
@@TheJillers not a bad point! Buttermilk fried chicken is one of the best things on the planet, and while I don’t personally think it tastes like buttermilk (it more so tenderizes the meat), I can understand it may be off putting to some people.
You can also make a milk brine to soak the sweetbreads in, this process is called degorging and it removes blood and other impurities While lightly seasoning the sweetbreads
I tried to do a gardening DIY project and it turned into a disaster. Had to call a junk haul company to haul away the mess i made. So I’m very proud of you and your efforts to tackle these difficult cooking challenges. It gives me hope. ❤
Hey I’m proud of you for trying the massive gardening project! And also for having the balls to call a junk removal company bc I would have been too embarrassed ahahah
Calling the junk removal guys just means that you produced something. Our chef here couldn't find the seeds inside of a vanilla bean once. Everyone starts somewhere
@thecreatedvoid117 In terms of high level Michelin cooking, this is extremely easy stuff. Just some unusual ingredients. However no difficult techniques or very long preparation times. After all, MPW made Ramsay cry. He's a different breed lol
@@rebel4466 oh I know, I get that. But the majority of people in this world will never become remotely close to that skill level. So calling it easy feels just a tad out of touch lol
@@Pantsnuber1 That was Marco's response when an interviewer asked him if he made Gordon cry. "I didn't make Gordon cry, Gordon made himself cry. It was his choice to cry."
I'm glad you tried it. My family is from the South, and trotters are quite a common dish. They're gelatinous, silky, and tasty. i like the pig's feet cooked with the shank.
Seeing you do this . . . this is a dish that is prepared by an entire kitchen full of people. Not just one person. When you yawned, I was there with you.
I highly suggest showing the lemon tart recipe from this book, it is pretty simple and easy to make, even for novice in the kitchen (aside from the pastry, which can easily be substitute with a store bought crust), I don’t think I have ever come across any recipe that offered such spectacular flavor for so little effort, which makes it a perfect dish for any home cook!
Jamie! This was a hero's journey filled with twists and turns and drama and suspense. I don't think I've ever felt more sympathy for you. But you were triumphant! It looked exactly like the picture!
When you make a mousse with chicken or pork or whatever meat and they say for you to check your seasonings they don't mean for you to try it raw. You take a little and cook it in the microwave, then try it. I love the things you have been doing and I have enjoyed watching you improve since the beginning. By the way I am team wash mushrooms, I don't like eating poop lol. My mom worked on a mushroom farm.
bravo Jamie, bravo! this was probably one of, if not the most, complex, daunting recipes I have watched you tackle. you conquered it and live to clean up after yourself. well deserved congrats.
I've been eating pig trotters since I was a child, and ever since I could cook by myself, I'd make myself some at least once a year... Usually my grandma's recipe, but your video pushed me to try this one now!
I've done this recipe 😂 it is challenging but was worth it in the end. Very time consuming esp the pig trotter prep. I was taught by some chefs to soak sweet breads (meats) in milk for 3hrs or over night instead of water (refrigerated).
Yup milk is more common, but you can't forget that MPWs ingredients are probably the best of the best and won't need the flavor treatment you get from milk.
I feel like I remember watching a video of Marco making this and there was something about soaking the sweetbreads in milk so what you are saying makes sense!
That was epic and intense and I do believe I heard the sentence, "The toe has already gone through the foil." Your hard work has not gone unnoticed, Sir👏
This is one of the those recipes that you have to wonder how someone even came up with it, lol. "I have some pigs feet just laying around. I know what will go great with that! Chicken mousse and sweet breads". Just wow, lol. But well done sir! You are certainly a brave soul.
Protip: a tambourine sieve (one that's basically a circle with a flat bottom) is much, much better for doing mousses and purees. The bowl sieve works fine but the circular one can be wiped clean pretty easy with the same spatula you use for your mousse. Great video, I worked in fine dining for a number of years and find your whole approach really endearing and relatable. Good content man.
11:34 I believe he wants you to take a small pan, and cook off a small bit of the mousse, so that you can taste it. It is the procedure when making meatballs, meatloaf, and any farce.🤗🤗🤗
He definitely means for you to taste it as it is. If you are overly concerned then you can do like you've said, but realistically a tiny drop of that has no real chance of causing you any harm. You can actually see him (and/or the contestants) tasting the raw mousse when he was on masterchef
I am so glad that you are bringing back these recipes from when we USED all of the food that we bought ..my Mom ALWAYS says that food back in the days when they ate tongue, feet, bones, that food tasted so much better and you NEVER had any waste…👍😀
@@johnferry7778 He's right. Wash them. If they are wild, they can carry all sorts of nasty things from the forest floor, like animal droppings, insects, rotting vegetation etc. If they are commercially grown the substrate they use is mix of straw and manure. And it doesn't affect the taste of mushrooms at all, you'll just have to cook them for a few extra minutes to evaporate the extra moisture.
@@lemmypop1300 You’re probably right, but I don’t wash them because I eat uncooked mushrooms most of the time, especially button mushrooms which I slice and then make little sandwiches with thin slices of cheese between them and I actually peel the mushrooms because then I love the pop when I bite into them. I graze on them throughout the day. I tend not to cook them in dishes because my girlfriend doesn’t like them.
Last Christmas, I got my wife Made In white enamel cookware; a 9-piece set. She LOVES them! Made In is the best!!! So are your videos. I love to cook but not what you make. I live my chef-wanna-be vicariously through you. Keep it up!!
Yes, the skin of pig's trotters has that chewy yet soft and fatty quality to it. In my home country (Hungary), paprika flavoured ragout made with pig's trotters is considered as somewhat a manly man's meal. And this recipe is apparently the same, albeit for manly men schooled in a classic French kitchen :)
Yeah, in scandinavia pigs feet in gelatine used to be a common delicacy, not so popular with the younger generations nowadays, but its such a great, tender part.
If your doing mousse, pastes, and other things that routinely require passing something through a sieve; just do your self a favor and buy a food mill. Get one where you can buy separate mesh discs and get the extra-fine one (1mm or 0.04in ). Having a mechanical crank to turn saves a lot of time and energy.
In the past, I have watched your videos and thought “I should make that.” Not this time!! I absolutely love your videos and look forward to them every week.
I always break eggs one by one in a separate container. Have only once! in my 72 years had a bad one, but still, old habits die hard. Jamie, I'm so impressed - so much work! How can Marco call this a 'simple' dish is beyond me. He must have an army of kitchen workers preparing. Anyway, you pulled it off, again, and produced a picture-perfect and tasty dish. Thank you.
He did have an army, like a person making constant fresh bread, someone cutting vegetables, someone toasting that bread, someone making sauces. There are documentaries showing the kitchen at work. Worth searching on UA-cam. Gordon Ramsay was one such kitchen soldier for MPW.
That recipe is one of the most complicated I've seen on any channel. No wonder it's Marco Pierre White's favorite. It's damn expensive as well. Great effort Jamie.
Your videos are always so good. I loved the bit with the egg that was just a normal egg and every little editing tricks you use to add comedy! 😂 also the bay leaf joke will never not be funny
Jamie, after all that hard work, I feel like I need to come over to your apartment to help with the dishes. You can relax with a glass of wine, and I can give you some baking tips.
marco pierre white hearing his dish be described as "chill" in the context we use it would've made that vein on his head pop (i love marco pierre white so much)
I once picked up an egg, completely normal, went to crack it and it split open like it was a wet paper bag, and the entire liquid content inside was black. I suddenly decided I didn't fancy an omelette that day.
Hey Jamie, I've been enjoying your recent videos because of the degree of difficulty from, the dishes. I like that you challenge yourself and don't just settle for being a mediocre cook doing fairly easy dishes. If you don't mind hope you tackle more complicated recipes but only if you like it .
Marco is my favourite chef, despite what people think of his temperament I find comfort in his consistence and direct nature as an autist it's really refreshing to be told directly without dancing around feelings. I would love to meet Marco, I've tried to learn as much from watching him as I can
I have always been confused as to why those with autism do not understand the concept of tact. You can be truthful and direct without psychopathic rage and childish insults.
Huge thumbs up for actually cooking anything from that book, let alone this recipe that requires like an entire day, a kitchen the size of an average apartment, and ingredients and equipment that cost more than a months salary. These kinda books were made to be given to people you dont know much about, but youve been invited to their birthday party, so you had to give them something, and you were anxious you might mess it up, so gave them this, and they politely said thank you, and put it on their shelves and never touched it again. I think this was the first time someone on this planet actually made one of the recipes from these kinda books. (Y)
Your final was surprisingly close! It was genuinely impressive, especially for such a convoluted recipe. I'm becoming more mentally prepared to try dishes I always thought I wouldn't. We'll see if I get adventurous the next time I have the opportunity. Another good one in the books!
After soaking I always blanche my sweet breads in boiling salted water for a minute. Then straight into iced water before doing the clean up. Makes it so much easier to remove the membranes and sinews. Someone mentioned soaking them in milk, I've only ever done this with lambs kidneys and chicken livers, it certainly helps to draw out the blood and metallic taste from offal. Great effort on this recipe, might try it next time i've got foodie friends around for the weekend, will be easier with a team effort. You can always add a bay leaf or two to your blanching water, assuming you're not .....
When you need to taste a forcemeat or sausage or something raw for seasoning, take a tablespoon of it, smash it flat, and cook it in a pan real quick. Then taste and adjust 👩🏻🍳 I love your videos! I'm currently recovering from 10 years of fine-dining cooking 🖤
Congrats! You made a Ballontine. This is ancient in terms of the culinary arts is designed to use up all the "stuff" left over from trimming meats. MPW used the considerable firepower provided by his immense kitchen staff, 18 hour days and fear to pull this dish off. You managed to succeed wonderfully in a home kitchen, bravo I think Chef would be proud.
This looks like a cookbook designed for reading and not for cooking, particularly with all the omissions. Though the omissions would be historically accurate - many early cookbooks from the 1800s omit lots of details so that chefs could still corner the fancy food market
The reason old cook books don't have a lot of details is because they assumed the people reading it knew how to cook things. It has nothing to do with chefs cornering the market.
@@nihlify depends on the age probably. In really old gardening books the gardeners did not only take away steps they even lied about how things where done atleast where I am in sweden, to protect their work. For example dipping a cutting from a green apple tree in blood to get an apple tree that grows red apples 😅 So I dont think its imposssible that chefs have done similar.
A game changer for getting the skin off in my two human dissection classes was that your fingers are the best tool. Just get in a fascia plane and work your way down.
There are some videos I keep watching many times, especially when a skilled chef accomplishes his craftsmanship with ease. One of these videos is the one with Pierre Koffmann you showed. One other video is Jacques Pepin deboning a chicken… You are on your way! 🎉
We used to make this (with a slightly different farce) back in the day. After many months of trial and error we found that if you blanch and refresh the trotter very quickly it’s a bit easier to bone out. Either way it’s a learning experience for everyone. Good job mate!
I love pig feet, its not thaaat adored here but a lot of people enjoy eating it, soft and crunchy and bone marrowy after you cook it with beans a lot. Never thought I'd see a 3 star michelin chef turning it into rocket science. Great work pulling that off! One day when I have the courage I'll try to replicate it hahaha I'll probably have a stroke trying it
I'm not gonna lie I was getting Dexter vibes for a minute there. I admire the fact you go all in in these recipes. I confess if a food say sweet breads turn me off in theory and smell I would not be able to eat it all. So carry on. I love it.
Stay positive don’t listen to people. There are those of us that love watching you cook. Your moments of uncertainty and confusion I think that’s all of us trying to follow a cook book, it’s like certain things get left out almost on purpose.❤❤❤❤❤❤❤❤❤❤❤ love your channel
Everything "left out" is obvious to someone who has worked in a French kitchen for any number of years, and that is obviously who the recipe was written for. It is fun to see what is not considered obvious to regular home cooks ☺️
@@inthefade Yet he marketed the book to the general TV-watching public. So... nope, if he wrote the recipe for professionals then sold the book to home chefs, it's a very valid criticism. Jamie didn't have to find this obscure book from a culinary school; it's sold on Amazon with a sticker that says just about "as seen on TV!"
19:44 I'll tell you right now. The winery lost a batch of sherry and instead of running it through the pan again they just let it turn into vinegar. Very smart. Running the pan is crazy expensive.
This is my dream dish hehe! Since Pierre Koffman retired, I dont think its available anywhere? However, they do have stuffed piggs trotter in a couple of places here in Paris and they are great
Never watched your channel before but love the bowls dropping from the ceiling and your obsession with making this dish something iv heard my late father mention. I’m not sure I’ll ever bother making myself but I’ll hunt it down if someone is going too make have a great week x
Not to mention…he probably would’ve been ok with the feet (or added a few with the legs). It would add a ton of flavor and body to the sauce. Oh, Jamie, legs are drumsticks. You used leg quarters, which include the thigh. Entertaining video, for sure!
@@billcote7722 there is a difference in terminology between the UK and the USA when it comes to chicken leg cuts: In the UK, a "chicken leg" typically refers to the whole leg, including both the thigh and the drumstick sold together as one piece.
@4:15 for the love of Zeus, do not look away when you are using a knife...You were sawing the skin away and looking completely elsewhere. I need all of your fingers and hands working so we can have videos forever!!!
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-antichef
you did really well. in a restaurant that recipe would have like 4 or more cooks taking care of the individual aspects of that dish. and you did it by yourself.
you can singe with your stove ( as long as it is gas) . Ive never used an actual lighter before
It is not bizarre if the chef butchers a whole chicken for the meal. The dish uses all the off cuts.
you really made your life difficult, you didnt know that you could go to any italian delicatessen and buy the trotter de-boned and all would have to do is hydrate it in some water? or ask the butcher to de-bone it?
never blend potatoes
Marco's recipes are one step above the classic renaissance recipes that are basically like:
"Use some of this and that and then prepare it in the normal way. Serve it forth."
Tasting history!
look up Auguste Escoffier, it is something of a prestige thing to include a recipe with as little detail as possible
Or Victorian, "first, catch your hare"
Marcus recipes are pure French classics , with a modern twist (early 90s)
@@Williamstanway sure but the actual directions leave out critical steps for the casual cook and assume that the cook trying to follow them has an immense background knowledge.
Marco Pierre White terrifies me. I’d be afraid of cooking one of his recipes only to mess it up and have him come screaming into my kitchen.
I just made Marco Pierre White's scrambled eggs with smoked salmon tonight. It was easy and FANTASTIC!
MPW is my fav chef. The secret is the prep and do it in a logical order as this is the most time consuming esp the pig trotters. Once done it's quite straightforward just keep an eye on the cooking times lol. I've done this recipe a few times - first time was OKish for a first attempt, second time was way better, third time MPW would of patted me on the back and impart some words of wisdom 😂
He'd just throw a stock pot at you these days. The guy is legit, but sold his soul to Knorr.
The man made Gordon Ramsey cry 😭
He isn't mean. He is consistent!
This is actually Pierre Koffmann’s signature dish. In one of his interviews he even pointed out that once it got extremely popular in the 70s, a lot of chefs started preparing it. Apparently, Marco was also the only one out of those chefs who actually gave Koffmann the credits and did not claim the dish for his own.
Yes that’s all true. This dish is hard . Just boning the pigs trotter is the Everest of skills to master . Done a few of them and I never really got the hang of it . Used to take me 4 minutes approximately to bone one out . Pierre Koffmann used to do one in just over a minute . The Pigs trotter requires god mode skills because you couldn’t take all day at them either
"It's not a recipe to be talked about"
Jamie: "Sorry" _the rest of the video is spent in complete and awkward silence_
😂😂
I’d be wrecked too, this shit is designed to be done over the course of several days with a chef working each component alone and providing it in bulk for service. Props for one-shotting it…
Agreed, the amount of prep involved in doing this dish for even a 4-top would take longer than the video did. 🤷♂️
It's also about working efficiently and planning ahead. For example whilst the trotters are simmering for 3 hours, have the sweatbreads also soaking for three hours etc. If you do it all sequentially that's 6 hours, if you plan ahead it's only three, and in that three you get everything else done. ;)
It still is a fair bit of work for just one person, but these kind of dishes assume you have things like stock allready made, and a bunch of stuff that takes a long time already prepared as a cook that makes fresh dishes at a high level will always have these things in their kitchen all the time. However if you're not usually making fully fresh meals that are all made from scratch every day, then a lot of these things won't be part of your normal prep, which makes it much more arduous and take many times longer to prepare.
Also we get the butchers to debone feet 😅 it's honestly nit time consuming commis chef 1st and second come in handy
Jamie: has a gas stove
Also Jamie: arduously uses a tiny pink Bic lighter to singe pig’s trotters
😂😂😂😂😂
Yes I thought the same
You made me cackle, loudly.
He needs one of those small kitchen torches-- they're SUCH a fun tool.
@@peglamphier4745 he actually does have one of those as well. 😆
These recipes are insane. I really feel like these dishes are meant to be prepared by an entire team of cooks.
They definitely would be in a commercial kitchen.
That is my criticism of many of these dishes. You'd have a team of people all producing separate parts so it all gets put together hot at the same time. The oysters from last week would only be accomplished by several things being done at the same time. Tall order for one person.
I tried making this once and it was a disaster 🤣🤣🤣🤣🤣
@@Spyhermit a tall order for one person who is not named Marco Pierre White.
@@occultnightingale1106 nah it's a tall order for him too
This was hysterical. I highly doubt that White actually expected a home cook to make this ... this ... words fail me. The end result was a plated match! You're a champ! I hope Marco Pierre White sees this and sends you a dozen roses. Or a gallon of Hennessy. Or some white pepper, at least. Keep these coming, love them.
That was a perfect comment!
You would be surprised at the recipes that top chefs include in their cookbooks. I have Thomas Keller's cookbook for Bouchon and there are some pretty complicated recipes in there. Just the equipment you need is not what most home cooks would ever have. I have made a few recipes, but mostly I read it and look at the pictures.
Marco’s going to send him a crate of Knorr stockpots.
😂😂😂
Marco has better things to do than watch meme videos on youtube
This was absolutely insane. The most complicated recipe I have ever seen someone attempt on UA-cam. Standing ovation from me.
I love these classic French recipes. You start preparing around Easter to get the X-Mas dinner ready.
Well done, Sir, for not loosing your mind.
Why, WHY do people spell losing as loosing?! I’m so sick of seeing it. Sorry, it’s irritating
Master butcher here, processing rinds (skin) dulls your edge very quickly, when it gets harder to seam between rind and meat rehone your edge with a steel. Most larger organs have that membrane including us, it's how the body keeps our bits separate and protected from their neighbors. The paper towel trick you used with the rind works well with organs too. Well done for doing something most would never try to do, side tip, next time you make some pork bone broth or stock use a trotter or two, the flavor and sheer amount of collagen take it up a notch.
A chef told me that if you're using trotters you should boil them for a while, then throw that water away as it's dirty.
Then boil again to make the stock
I'll take that advice. But though I was trained with using a steel, these days diamond stones are much more preferable. A single grit diamond stone can keep your knife shaving sharp with minimal effort, whereas with a steel you're just cutting with the burr.
Tell me more about how to process human organs...
@@KorakBrosepffr😂
Always respected the knowledge of butchers an their talent mate, fair play
So ex chef's opinion here and i'm not claiming to be a Marco-level, but the reason it called for chicken legs is because restaurants used to mostly order in whole chickens (which usually came without the feet). The breasts were cut into supremes and the legs weren't really used that much in recipes but instead used to create a fond as the basis for a pan sauce and/or to make stock. In this type of application chicken feet are actually a better option.
True and real, but dont they use legs for your typical braised chicken dish?
@@Midgert89 90s and early 2000s fine-dining cooking really didn't call for braised chicken. At best the legs were ground and were used for a raft for a consume, or ground into some kind of forced meat for a ballatine stuffing.
Would you say its the collagen? Chicken feet have a lot of it.
@@philipdavidson9677 that and the skin. They're just being browned and braised to give qualities to the sauce ykno, feet woulda gone down great
No such thing as an ex-chef
The fact that you dive in head first to recipes that scare you, and you conquer them, is highly respectable.
It’s so impressive to me because I’m often too worried about messing something up really bad and wasting food to try making things that are too complicated or too beyond my skill level but Jamie here always inspires me
❤❤
Conquer is doing some real heavy lifting here
Most definitely, I've worked in places like alinea and el che bar and I'd probably TRY and tackle it in about 10 15 years from now. Very inspiring to anyone.
@@deighv Was gonna say. Imagine equaling MPW on your first try.
The thing you’re blitzing with cream is mousseline, and you normally cook off a drop to taste for seasoning.
When you wrap the pigs feet, use cling film instead as you can get the roll tighter and have a better end product.
Also start your potatoes for mash in cold water then bring up to the boil, as a general rule for anything grown beneath the ground.
Why do you start the potatoes in cold water then bring to the boil?
@@thi3vez759from what i understand, since root veg is heartier and starchier than other veg u may boil, starting from cold brings them up to temp gently, so consistency in texture and cook time can be preserved
@@thi3vez759- Because top chefs say so 👍
I learn so much from the comment section. Thank you!
@@fitzzzera more so they par cook before they cook fully, because then you get a less stodgy mash
filipinos have a similar dish to this. for us its basically braised pig foot (whole). my dad would just take the foot, take the hairs off, marinade it, then braise it in some stock. seems like you got it right. it's supposed to be silky smooth. i dont know the science, but the skin becomes fat-like. it holds its shape like skin should, but it's soft, squishy, and slightly transparent/white. it melts in your mouth, and has a slight sweetness to it. such a wonderful texture my parents introduced to me as a kid. always my favourite growing up. wrap the pork skin around a nice clump of rice... yum.
"Pan" in England is a catch-all term for any kind of cooking vessel, particularly in north England where Marco is from
in this case he probably meant a pan because if fully submerged they might have gotten watery.
I live in US and call them pans as well. Except glass or ceramic bowls are bowls. 7:12
Kind reminds me of the southern US, where any sugary carbonated drink is a "coke". Even things like sprite, fruit soda, and lemonade are "coke"
@@jennastephens1224 Yep! I went to college in the South and was taken home for the weekend by a friend. He asked, upon arrival, "Wanna Coke?" I said, "Sounds good, thanks!" and he then asked me, "What kin' ya wan'?" in that lovely southern drawl. Imagine my surprise when I found out that the "Cokes" on offer were 7-Up, Mountain Dew, oh, and actual Coke!
no, its not.
From a Northerner.
which youre clearly not.
"2 bay leaves... I'm not driving!" I don't know why that cracks me up but I'm glad Jamie reads the comments because I'm clearly not the only one. 😆
Makes me laugh. Every. Single. Time.
@@moon-moth1 Yeah, I do it all the time.😂
I always say “I’m not drivin’” every time I add an extra bay leaf. Which is all the time.
Who can stop at just one bay leaf? I always toss in an extra. ❤
How many hours real time on this dish?😊
Jamie, that was heroic. I’ll certainly never do it, but I’m glad you took one for the team.
Funny story about this recipe, he cooked it for Raymond Blanc in his "Marco Cooks for... " series. The first dish, a terrine of leeks and lobster, was definitely very Raymond-esque. Clean, bright and fresh. But then he chose the very rich and heavy main course as if to challenge tiny Raymond to finish it.
As a French person, sweetbreads freaked me out so much in this video until I realized what it was called in French and that I've eaten some on multiple occasions... The least I can say is that it tastes better than it looks.
Pig's feet are also quite popular in France, my mom loves them, I do not 😅
Just a little tip for straining liquids through cheese cloth. Instead of straining multiple times through a single sheet of cheese cloth, try folding it so there are 4 layers of cheese cloth.
Passing it through 1 layer of cheese cloth multiple times wont strain out much more than doing it one time, but straining it through multiple layers at the same time will.
But his way is much more entertaining 😂
Haha yes I've never seen someone just use one layer! That is hilarious.
good news is that those chicken feet can be parboiled, cleaned, and then simmered with mirepoix for a long time to make a delicious chicken stock that will be nearly gelatinous, and could be used in hundreds of recipes and frozen indefinitely, so it's not a total waste.
If you have a dog they also go nuts for them. Whenever I see them on sale I buy a slab of them (they're cheap normally but on sale they're practically free) and just toss one to my dog whenever I walk by the fridge
Always roast the proteins off first to get a fonde and deglaze with ww for extra flavor
@@samhescott348 not if you want a clear stock, no.
@@Null_Experis clear doesn’t mean no color, you’d just strain it multiple times for no particulates
@@samhescott348 Pray-tell how you're going to strain out carmelization from the fond.
One wants chicken stock to be faintly yellow, not brown.
From Knorr stock pods to assuming you know what the hell a "sweetbread" is and how to prepare it. Classic Marco
Didn’t marco do an advert with know ?
@@dianeshelton9592 only in like 75% of his online content
@@dianeshelton9592for decades to the point it became a meme directly attached to him
@@mikesixx7655That’s very insulting, his rustic knorr vegetable soup is an all-year classic, renowned by both connoisseurs of haute cuisine and enthusiasts of oil lamps.
Simple and delicious, it makes sure everyone from the busy housewife to the exhausted executive could whip it up in a flash, as it only contains 6 knorr Stock pods - rough and chunky, in stages - and a "jennismount of volleyball", which is very Italian to have with lentil soup. Like a minestrone.
@generalerica4123 😂😂😂
I’m so excited to see you doing this recipe. I’ve been fascinated by this dish since I saw a 1989 tv show featuring Marco on UA-cam in 2008. I was studying to be a chef at culinary school at the time and seeing this british tv show from 1989 with a young, insanely brilliant Marco Pierre White cooking at the top of his game in Harvey’s was like.. I was addicted to it. Just blown away and obsessed with Marcos way of cooking. “To be a great chef all you have to do is a number of little things well”. It’s an absolute joy to watch you prepare this dish
I've been a chef for ten years, i was inspired by bourdain and white, ive been subscribed to you for a good couple years now just because i love how genuine you are and how you make the recipes i wish i had the money to do so at home, i could be a chef for 20 years and id still approach this the same as you.
Hey Jamie! Just a tip about the sweetbreads. Soaking them in water is fine, but I was always taught to marinate them in buttermilk. It's more acidic, so it'll break down the connective tissue a bit more, and it'll also impart a nice flavor. But you did great regardless! Love to see it.
I think the flavor thing is the one to keep in mind - you may not want your sweetbreads to have that buttermilk flavor for certain dishes. Water is a neutral flavor! But once you're familiar with sweetbreads and whatever recipes you're making with it you'll know if buttermilk will help the flavor or not
If it's just the acidity of the butter milk doing the trick, perhaps some other kind of acid (lemon juice/vinegar/wine) could be used too? Depending on the flavor you're going for.
@@TheJillers not a bad point! Buttermilk fried chicken is one of the best things on the planet, and while I don’t personally think it tastes like buttermilk (it more so tenderizes the meat), I can understand it may be off putting to some people.
You can also make a milk brine to soak the sweetbreads in,
this process is called degorging and it removes blood and other impurities
While lightly seasoning the sweetbreads
I tried to do a gardening DIY project and it turned into a disaster. Had to call a junk haul company to haul away the mess i made. So I’m very proud of you and your efforts to tackle these difficult cooking challenges. It gives me hope. ❤
Hey I’m proud of you for trying the massive gardening project! And also for having the balls to call a junk removal company bc I would have been too embarrassed ahahah
Calling the junk removal guys just means that you produced something. Our chef here couldn't find the seeds inside of a vanilla bean once. Everyone starts somewhere
@@rebel4466 🤣😂😂🤣😂 I love how clear this is in all of our minds lol
Correct me if I'm wrong, or maybe I've forgotten something, but this is the craziest dish you've made. It's like MPW is pranking you.
Came here to say this😊
Even better that he called it “easy” 😆
@thecreatedvoid117
In terms of high level Michelin cooking, this is extremely easy stuff. Just some unusual ingredients. However no difficult techniques or very long preparation times. After all, MPW made Ramsay cry. He's a different breed lol
I'm still stuck on it being a dinner of feet.
@@rebel4466 oh I know, I get that. But the majority of people in this world will never become remotely close to that skill level. So calling it easy feels just a tad out of touch lol
Isnt Marco the chef who reduced Gordon Ramsey to tears? Sure. Let's go there.
Marco didn’t make Gordon cry. Gordon made himself cry. It was his choice to cry.
@JRLeeman that is what Marco had to say. Choice ornnot though, Mr. Pierre White is intense as they come. Like the Tyson of the culinary world.
@JRLeeman not really but okay
@@Pantsnuber1 That was Marco's response when an interviewer asked him if he made Gordon cry. "I didn't make Gordon cry, Gordon made himself cry. It was his choice to cry."
I'm glad you tried it. My family is from the South, and trotters are quite a common dish. They're gelatinous, silky, and tasty. i like the pig's feet cooked with the shank.
Seeing you do this . . . this is a dish that is prepared by an entire kitchen full of people. Not just one person. When you yawned, I was there with you.
I highly suggest showing the lemon tart recipe from this book, it is pretty simple and easy to make, even for novice in the kitchen (aside from the pastry, which can easily be substitute with a store bought crust), I don’t think I have ever come across any recipe that offered such spectacular flavor for so little effort, which makes it a perfect dish for any home cook!
Jamie! This was a hero's journey filled with twists and turns and drama and suspense. I don't think I've ever felt more sympathy for you. But you were triumphant! It looked exactly like the picture!
Never seen a recipe that could pass for an Olympic event. My guy has been cooking all his life and looked absolutely exhausted. Great job bud!
When you make a mousse with chicken or pork or whatever meat and they say for you to check your seasonings they don't mean for you to try it raw. You take a little and cook it in the microwave, then try it. I love the things you have been doing and I have enjoyed watching you improve since the beginning. By the way I am team wash mushrooms, I don't like eating poop lol. My mom worked on a mushroom farm.
That was an absolute MONSTER of a recipe. And you killed it Jamie. Well done!
Love seeing you grow through the years! Went back recently and checked out your early stuff, you’ve grown so much. Keep at it!
bravo Jamie, bravo! this was probably one of, if not the most, complex, daunting recipes I have watched you tackle. you conquered it and live to clean up after yourself. well deserved congrats.
All i want to say is i’m a chef in the industry of restaurants, and i love were your going with this channel….. I just subscribed!!!!
I've been eating pig trotters since I was a child, and ever since I could cook by myself, I'd make myself some at least once a year... Usually my grandma's recipe, but your video pushed me to try this one now!
I've done this recipe 😂 it is challenging but was worth it in the end. Very time consuming esp the pig trotter prep. I was taught by some chefs to soak sweet breads (meats) in milk for 3hrs or over night instead of water (refrigerated).
Yeah I prefer the milk instead. It also mellows out any unpleasant flavors in there
Yup milk is more common, but you can't forget that MPWs ingredients are probably the best of the best and won't need the flavor treatment you get from milk.
@@rebel4466 this is so true and locally sourced as well 👍
I feel like I remember watching a video of Marco making this and there was something about soaking the sweetbreads in milk so what you are saying makes sense!
That was epic and intense and I do believe I heard the sentence, "The toe has already gone through the foil."
Your hard work has not gone unnoticed, Sir👏
This is one of the those recipes that you have to wonder how someone even came up with it, lol. "I have some pigs feet just laying around. I know what will go great with that! Chicken mousse and sweet breads". Just wow, lol. But well done sir! You are certainly a brave soul.
Protip: a tambourine sieve (one that's basically a circle with a flat bottom) is much, much better for doing mousses and purees. The bowl sieve works fine but the circular one can be wiped clean pretty easy with the same spatula you use for your mousse.
Great video, I worked in fine dining for a number of years and find your whole approach really endearing and relatable. Good content man.
11:34 I believe he wants you to take a small pan, and cook off a small bit of the mousse, so that you can taste it. It is the procedure when making meatballs, meatloaf, and any farce.🤗🤗🤗
Either that or the chicken was supposed to be cooked then passed through a sieve, it was a bit confusing.
He definitely means for you to taste it as it is. If you are overly concerned then you can do like you've said, but realistically a tiny drop of that has no real chance of causing you any harm. You can actually see him (and/or the contestants) tasting the raw mousse when he was on masterchef
I am so glad that you are bringing back these recipes from when we USED all of the food that we bought ..my Mom ALWAYS says that food back in the days when they ate tongue, feet, bones, that food tasted so much better and you NEVER had any waste…👍😀
i don’t think he intended anyone to actually make these, it’s such a coffee table book!
*Mischievously adds 4 times as many bay leaves as needed*
"I'm not driving 😃"
LMAO
33:15 that's probably the lighting. It would look much closer in appearance under a warmer incandescent light
I audibly gasped when you forsook the sacred washing of the fungi. This recipe really took you to the edge, man.
Washing fungi! Are you serious? I just brush off any loose dirt.
@@johnferry7778 I don't personally but Jamie is famously an outspoken advocate for rinsing his mushrooms.
@@thedivinemrm5832 I see, it’s actually the first time I’ve watched him.
@@johnferry7778 He's right. Wash them. If they are wild, they can carry all sorts of nasty things from the forest floor, like animal droppings, insects, rotting vegetation etc. If they are commercially grown the substrate they use is mix of straw and manure. And it doesn't affect the taste of mushrooms at all, you'll just have to cook them for a few extra minutes to evaporate the extra moisture.
@@lemmypop1300 You’re probably right, but I don’t wash them because I eat uncooked mushrooms most of the time, especially button mushrooms which I slice and then make little sandwiches with thin slices of cheese between them and I actually peel the mushrooms because then I love the pop when I bite into them. I graze on them throughout the day. I tend not to cook them in dishes because my girlfriend doesn’t like them.
Last Christmas, I got my wife Made In white enamel cookware; a 9-piece set. She LOVES them! Made In is the best!!! So are your videos. I love to cook but not what you make. I live my chef-wanna-be vicariously through you. Keep it up!!
Yes, the skin of pig's trotters has that chewy yet soft and fatty quality to it. In my home country (Hungary), paprika flavoured ragout made with pig's trotters is considered as somewhat a manly man's meal. And this recipe is apparently the same, albeit for manly men schooled in a classic French kitchen :)
Do they call it "trotters" because it removes the idea that it's pig feet? Why "trotters?"
@@mygirldarby Never thought about it but maybe that's the reason. In spain we call the dish "manitas de cerdo" (pig's little hands)
@@mygirldarbypretty sure it's just another example of the the word used for food being derived from french, kind of like cow - beef etc
Pigs "trot" like horses, thus trotters
Yeah, in scandinavia pigs feet in gelatine used to be a common delicacy, not so popular with the younger generations nowadays, but its such a great, tender part.
If your doing mousse, pastes, and other things that routinely require passing something through a sieve; just do your self a favor and buy a food mill. Get one where you can buy separate mesh discs and get the extra-fine one (1mm or 0.04in ). Having a mechanical crank to turn saves a lot of time and energy.
He already has a food mill, but has found it mostly frustrating and unhelpful- could be why he didn’t use it this time
Marco is like a god to me in the sense that I want him to teach me things, I’d follow him anywhere, and he terrifies me completely.
In the past, I have watched your videos and thought “I should make that.” Not this time!! I absolutely love your videos and look forward to them every week.
I always break eggs one by one in a separate container. Have only once! in my 72 years had a bad one, but still, old habits die hard. Jamie, I'm so impressed - so much work! How can Marco call this a 'simple' dish is beyond me. He must have an army of kitchen workers preparing. Anyway, you pulled it off, again, and produced a picture-perfect and tasty dish. Thank you.
He did have an army, like a person making constant fresh bread, someone cutting vegetables, someone toasting that bread, someone making sauces.
There are documentaries showing the kitchen at work. Worth searching on UA-cam.
Gordon Ramsay was one such kitchen soldier for MPW.
You lost me if I have to shave my dinner before eating it, lol.
😂😂😂 yes. Agreed.
I make an exception when my wife is my dinner. . .
@@nofam Tmi dude
Never bought pork from the butcher? Part and parcel with an unprocessed piece of meat
All chickens and fishes go through a very similar processing procedures if you think about it.
Dziękujemy.
That recipe is one of the most complicated I've seen on any channel. No wonder it's Marco Pierre White's favorite. It's damn expensive as well.
Great effort Jamie.
Your videos are always so good. I loved the bit with the egg that was just a normal egg and every little editing tricks you use to add comedy! 😂 also the bay leaf joke will never not be funny
Jamie, after all that hard work, I feel like I need to come over to your apartment to help with the dishes. You can relax with a glass of wine, and I can give you some baking tips.
Bravo! Your sheer bravery in attempting this recipe was HUGE!!! I so enjoy every episode!
marco pierre white hearing his dish be described as "chill" in the context we use it would've made that vein on his head pop (i love marco pierre white so much)
I once picked up an egg, completely normal, went to crack it and it split open like it was a wet paper bag, and the entire liquid content inside was black. I suddenly decided I didn't fancy an omelette that day.
Chicken feet are great for stock. Take the rest of those legs, the feet, and a bunch of aromatics and make some excellent chicken stock.
They're excellent nibbles too. Big ol' plate of chicken feet.
Absolutely!
I really hope he does a recipe with them!
Previews of coming attractions lol
Those aren't chicken legs. Those are two chicken quarters. The legs have the thighs attached.
Hey Jamie, I've been enjoying your recent videos because of the degree of difficulty from, the dishes. I like that you challenge yourself and don't just settle for being a mediocre cook doing fairly easy dishes. If you don't mind hope you tackle more complicated recipes but only if you like it .
Jamie, you need to apply to be on Next Level Chef. I think you'd crush it. This recipe is more advanced than anything you'd do on that show.
Marco is my favourite chef, despite what people think of his temperament I find comfort in his consistence and direct nature as an autist it's really refreshing to be told directly without dancing around feelings. I would love to meet Marco, I've tried to learn as much from watching him as I can
I have always been confused as to why those with autism do not understand the concept of tact. You can be truthful and direct without psychopathic rage and childish insults.
Huge thumbs up for actually cooking anything from that book, let alone this recipe that requires like an entire day, a kitchen the size of an average apartment, and ingredients and equipment that cost more than a months salary.
These kinda books were made to be given to people you dont know much about, but youve been invited to their birthday party, so you had to give them something, and you were anxious you might mess it up, so gave them this, and they politely said thank you, and put it on their shelves and never touched it again.
I think this was the first time someone on this planet actually made one of the recipes from these kinda books.
(Y)
Your final was surprisingly close! It was genuinely impressive, especially for such a convoluted recipe. I'm becoming more mentally prepared to try dishes I always thought I wouldn't. We'll see if I get adventurous the next time I have the opportunity.
Another good one in the books!
After soaking I always blanche my sweet breads in boiling salted water for a minute. Then straight into iced water before doing the clean up. Makes it so much easier to remove the membranes and sinews. Someone mentioned soaking them in milk, I've only ever done this with lambs kidneys and chicken livers, it certainly helps to draw out the blood and metallic taste from offal. Great effort on this recipe, might try it next time i've got foodie friends around for the weekend, will be easier with a team effort. You can always add a bay leaf or two to your blanching water, assuming you're not .....
😂
When you need to taste a forcemeat or sausage or something raw for seasoning, take a tablespoon of it, smash it flat, and cook it in a pan real quick. Then taste and adjust 👩🏻🍳
I love your videos! I'm currently recovering from 10 years of fine-dining cooking 🖤
Bravo!!
You have performed well & you have given me a light bulb moent of how to add value to my cooked pork skins.
Thank you.👌🏽
Congrats! You made a Ballontine. This is ancient in terms of the culinary arts is designed to use up all the "stuff" left over from trimming meats. MPW used the considerable firepower provided by his immense kitchen staff, 18 hour days and fear to pull this dish off. You managed to succeed wonderfully in a home kitchen, bravo I think Chef would be proud.
This looks like a cookbook designed for reading and not for cooking, particularly with all the omissions. Though the omissions would be historically accurate - many early cookbooks from the 1800s omit lots of details so that chefs could still corner the fancy food market
The reason old cook books don't have a lot of details is because they assumed the people reading it knew how to cook things. It has nothing to do with chefs cornering the market.
@@nihlify depends on the age probably. In really old gardening books the gardeners did not only take away steps they even lied about how things where done atleast where I am in sweden, to protect their work. For example dipping a cutting from a green apple tree in blood to get an apple tree that grows red apples 😅 So I dont think its imposssible that chefs have done similar.
A game changer for getting the skin off in my two human dissection classes was that your fingers are the best tool. Just get in a fascia plane and work your way down.
I love how unhinged and surprisingly useful this advice is
This is how surgeons do it sometimes as well.
Eeew!🤮
Yes, helpful, but I am picturing Anthony Hopkins for some reason 😂
@@KB_2161thlthlthlthlthl...
There are some videos I keep watching many times, especially when a skilled chef accomplishes his craftsmanship with ease. One of these videos is the one with Pierre Koffmann you showed. One other video is Jacques Pepin deboning a chicken… You are on your way! 🎉
We used to make this (with a slightly different farce) back in the day. After many months of trial and error we found that if you blanch and refresh the trotter very quickly it’s a bit easier to bone out. Either way it’s a learning experience for everyone.
Good job mate!
I love pig feet, its not thaaat adored here but a lot of people enjoy eating it, soft and crunchy and bone marrowy after you cook it with beans a lot. Never thought I'd see a 3 star michelin chef turning it into rocket science. Great work pulling that off! One day when I have the courage I'll try to replicate it hahaha I'll probably have a stroke trying it
I'm not gonna lie I was getting Dexter vibes for a minute there. I admire the fact you go all in in these recipes. I confess if a food say sweet breads turn me off in theory and smell I would not be able to eat it all. So carry on. I love it.
I was just thinking how much this guy looks like Joe from “You” lmaoo
I think it's time to move on to the next chef, Jamie, for your own sanity.
Heston blumenthal here he comes.
Stay positive don’t listen to people. There are those of us that love watching you cook. Your moments of uncertainty and confusion I think that’s all of us trying to follow a cook book, it’s like certain things get left out almost on purpose.❤❤❤❤❤❤❤❤❤❤❤ love your channel
Everything "left out" is obvious to someone who has worked in a French kitchen for any number of years, and that is obviously who the recipe was written for. It is fun to see what is not considered obvious to regular home cooks ☺️
@@inthefade Yet he marketed the book to the general TV-watching public. So... nope, if he wrote the recipe for professionals then sold the book to home chefs, it's a very valid criticism. Jamie didn't have to find this obscure book from a culinary school; it's sold on Amazon with a sticker that says just about "as seen on TV!"
Absolutely love your videos. You have a phenomenal sense of humor and cook the things I can only dream of having the patience for.
Thank you, Brawley!! That means a lot 🙌🏼🙌🏼
Marco seems like the kind of man to deliberately leave out steps from his recipes just to make you think you're not as good as him.
Jamie's visible mental breakdown manifesting at 16 minutes when he starts to laugh at his "offal" joke...😂
19:44 I'll tell you right now. The winery lost a batch of sherry and instead of running it through the pan again they just let it turn into vinegar. Very smart. Running the pan is crazy expensive.
This recipe was a nightmare! You did a great job Jamie
Marco is NOT being cheeky... those guys were absolutely tasting everything they made- including raw chicken.
Fantastic Episode 👏🏻 Incredible Effort and the defeat Almost at the end was Legendary. Hats Off Brilliant 🎉
At least there're no Pig Nipples present.😱🤢
Bring on the Trotters!!😂❤
I made a pork belly dish and it had nipples! I couldn't eat them. 😬
@daisy9910 Oh My Gosh!!🤣
Thank you so much for sparing us the feet with the heads up and the time. I love this kind of thoughtfulness
This is my dream dish hehe! Since Pierre Koffman retired, I dont think its available anywhere? However, they do have stuffed piggs trotter in a couple of places here in Paris and they are great
The offal cooking corner. I love that you cook with these ingredients so that I never have to.
Never watched your channel before but love the bowls dropping from the ceiling and your obsession with making this dish something iv heard my late father mention. I’m not sure I’ll ever bother making myself but I’ll hunt it down if someone is going too make have a great week x
Marco Pierre is one of the greatest chefs of our time. Watching you do this recipe is scary as hell.
I lost it with the chicken legs. All out cackling!
I was talking back to Jamie saying, Dude. Chicken legs are chicken legs, not chicken feet. Stop overthinking it.
Not to mention…he probably would’ve been ok with the feet (or added a few with the legs). It would add a ton of flavor and body to the sauce. Oh, Jamie, legs are drumsticks. You used leg quarters, which include the thigh. Entertaining video, for sure!
I lost it when he came back with leg quarters. Like what?!
Same! Lololol😂
@@billcote7722 there is a difference in terminology between the UK and the USA when it comes to chicken leg cuts:
In the UK, a "chicken leg" typically refers to the whole leg, including both the thigh and the drumstick sold together as one piece.
@4:15 for the love of Zeus, do not look away when you are using a knife...You were sawing the skin away and looking completely elsewhere. I need all of your fingers and hands working so we can have videos forever!!!
Everything is better when I hear those words "I'm not driving".
I just watched a YT docu on Marco yesterday and learned who he was ❤ the cooked feet were the same color as your woodwork, well done ✨