Echoing a comment below, what is the material his Torchon is buried in (6:06) prior to hanging? Looks like sawdust. Might be something heavy with salt, since he only used a Prague Powder style Nitrate blend earlier in the video?.
D'Artagnan is an excellent company and sells to some of the best restaurants in the world. I just ordered some Foie Gras for Christmas day, to serve as an appetizer. It is very rich and expensive as well, but worth it. Anthony Bourdain has a video on youtube visiting Ariane Daguin's farm and they show the way the ducks are raised and fed. I would definitely recommend their products, as they are the highest quality.
if you want to taste the foie gras i recommend that first you try it pan-seared with some brioche, the flavor its quite interesting and you are gonna love it
where to get those perfectly sized D'Artagnan terrine molds? All of the ceramic or porcellan molds are too large, so the idea of sturdy plastic ones doesn't bother me. And if a French chef is using it for a traditional product, can be (too) bad.
The Pho Gras looked beautiful and full of flavor. The terrine lacked an aesthetic touch. Either way, both dishes are very technique oriented, beautifully prepare if i may say. I also see a lot of vegans crying about animal cruelty and wishing death upon those that eat foie gras.... vegans are a plague. Good day.
What they "do" to these animals is the same as with any other animal, it depends on the producer. There are pork, beef, chicken and even fish producers that have despicable practices but that's just the individual. Why don't you douche bags force the government to crack down on ALL animal cruel producers instead of just the f'n ducks over a video of one bad example? Go watch an actual video of gravage being practiced the right way. Those ducks are living it up compared to most chickens over here.
since the water might dissolve the ink and there is a clear connection between fat solution and the ink water, osmosis could occour leading to a contaminant. Fortunatly the pressure built from the water bath will cause fat to leak out and not be stationary, meaning that even with osmosis, the mixed solution will never reach the final product. Valid point though.
No it isn't. California banned the sale of Fois Gras but people went nuts so restaurants instead charged a "cover charge" to the tables that ordered it but said it was "free", so people could still get it if they chose. The sale & consumption of Fois Gras is alive and well in the USA. Might wanna inform yourself before you post next time….?
Susi Franco Well according to the California government, the sale of prepared Fois Gras is still considered illegal. Apparently there's a work around where people can bring their own Fois Gras to and resturant and they prepare it for a cover fee, but their hasn't been any change to the law since it was passed in 2012.
They have such wonderful chemistry! I love that last line "It's your kitchen." "It's your bread."
Everything in this video was awesome but the background music which was very annoying.
Well, I, for one, love the background music. It has character.
@@DizzyBusy I agree, some people need to get out more
the most French woman EVER
Best video on Foie Gras I have ever seen. It would be fun to watch it sear though. That is an incredible French accent, I love it.
Au Canada on trouve du paté de fois gras dans les supermarchés pour 2 ou 3 dollars. J'en ai jamais vu pour plus de 5$.
So much knowledge. Love them both 🤩♥️❄️🎄☃️
This is so great
Love these two! Wiley is no joke!
I love the traditional way and no wasting. (In comparing to other videos.)
Echoing a comment below, what is the material his Torchon is buried in (6:06) prior to hanging? Looks like sawdust. Might be something heavy with salt, since he only used a Prague Powder style Nitrate blend earlier in the video?.
Love the recipe! Thank you
I loved this, such a fun learning experience! 🙌🏽🙌🏽
D'Artagnan is an excellent company and sells to some of the best restaurants in the world. I just ordered some Foie Gras for Christmas day, to serve as an appetizer. It is very rich and expensive as well, but worth it. Anthony Bourdain has a video on youtube visiting Ariane Daguin's farm and they show the way the ducks are raised and fed. I would definitely recommend their products, as they are the highest quality.
It's your kitchen. It's your bread. Hahahahahahahaha I couldn't stop laughing.
if you want to taste the foie gras i recommend that first you try it pan-seared with some brioche, the flavor its quite interesting and you are gonna love it
Her accent is giving me LIFE dah-ling LIFE!
How many degrees in the oven?? 140/150?
ich verstehe Mr.Wylie Dufresne nicht,was passiert nach Einschlagen in Folie ?vielen Dank
Most professional from both chefs. Congratulations.
What that clothing and that dust in which is curing terine?
My question too. Looks like sawdust? Can't be that?
What’s with the music??
These 2 r a riot
where to get those perfectly sized D'Artagnan terrine molds? All of the ceramic or porcellan molds are too large, so the idea of sturdy plastic ones doesn't bother me. And if a French chef is using it for a traditional product, can be (too) bad.
Where would we be without D'Artagnan? And what is going to happen in 2022 when foie gras is supposed to be illegal in New York...?
Shame this channel stopped unloading.
Really good content
Прекрасно!
Which core temperature to aim for when preparing the foie gras en terrine?
around 50° CELCIUS for an ideal temperature. In France we call that "mi cuit" .The foie gras is cooked enough but not over cooked
wow... phở gras... :)) I love phở and I can cook it ;)
at what oven temperature must you cook it?
around 90 to 100° CELCIUS
The Pho Gras looked beautiful and full of flavor. The terrine lacked an aesthetic touch. Either way, both dishes are very technique oriented, beautifully prepare if i may say. I also see a lot of vegans crying about animal cruelty and wishing death upon those that eat foie gras.... vegans are a plague. Good day.
I think the torchon looks too hipster to me. I'll stay with the rustic terrine.
LuisitoMusic haha vegans are a plague
I love these videos ! They should get many more views...
loved this ! just wish they would've added more herbs and spices :(
What is the crunchy white thing?
beef tendon
Anyone here understand what does he say about the broth? thanks so much
He didn't mention any details about the pho broth.
Nice dishes
which one is the chef
The gentlemen, Chef Wylie Dufresne, is the featured Chef.
music super annoying...what purpose does it serve?
Personality. I love the music actually
Everything to be know about WD is shown in 5:48
OMG the music
Where's the XL pho?
I was disappointed with how much food he plated...but hey. It's not a foie gras isn't exactly cheap either...
is that piece of liver whole? like.. that thing came out of one goose >.>?
I would recommend looking for a different meat company due to the quality of their customer service
What a great french chef!
Yum!
Please take the music off.
The sound is unecessary. too noisy.
Background music was too distracting and loud
I can’t hear a damn word the French lady is saying because of that obnoxious music
👌
Mercy
I ate some foie gras the other day and I thought it was delicious, don't see what the big deal is with you hippies
Some people can't open their minds. Kind of like Hindu believers hear others eat beef. Just different cultural point of view towards food.
archiei40x the best thing about the hindus is, they do not condemn or stop anyone else who does not share their beliefs and who wants to eat beef.
***** Excellently put! I fully agree with your comment, Andrew - thank you!
"I brush my teeth every day with foie gras".
- Mahatma Gandhi
+andrew herskovits *tips fedora while eating grass*
That is not enough pho to fill me.
What they "do" to these animals is the same as with any other animal, it depends on the producer. There are pork, beef, chicken and even fish producers that have despicable practices but that's just the individual. Why don't you douche bags force the government to crack down on ALL animal cruel producers instead of just the f'n ducks over a video of one bad example?
Go watch an actual video of gravage being practiced the right way. Those ducks are living it up compared to most chickens over here.
Because this is the focus of this posting. All animals these days suffer so much. Why be negative on this issue.So sad.
我说姐们儿，咱能把指甲油洗干净了再捅鼓那块肥美的鹅肝吗？答应我，好吗？
Veri veri bitteuree
cc
To be honest, her terrine looks terrible.
Salt is sodium chloride not sodium nitrite. Come on just cause your french doesn't make you an advanced chef
He should shut up and let her show us. She is more skillful I can see.
that looks disgusting
Copy of Paul Dano
would you rather she fake a German one?
You will contaminate the Gras with ink from the newspaper.
since the water might dissolve the ink and there is a clear connection between fat solution and the ink water, osmosis could occour leading to a contaminant. Fortunatly the pressure built from the water bath will cause fat to leak out and not be stationary, meaning that even with osmosis, the mixed solution will never reach the final product. Valid point though.
I hate her accent. I wouldn't order either one
That's banned in the United States
No its not, its banned in California that's it.
Only in California, I believe.
No it isn't. California banned the sale of Fois Gras but people went nuts so restaurants instead charged a "cover charge" to the tables that ordered it but said it was "free", so people could still get it if they chose. The sale & consumption of Fois Gras is alive and well in the USA. Might wanna inform yourself before you post next time….?
Susi Franco Well according to the California government, the sale of prepared Fois Gras is still considered illegal. Apparently there's a work around where people can bring their own Fois Gras to and resturant and they prepare it for a cover fee, but their hasn't been any change to the law since it was passed in 2012.
You're absolutely right, and canny California restauranteurs found a way around it for their customers.