It Took 36 HOURS To Create This INSTANT MEAL

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  • Опубліковано 23 гру 2024

КОМЕНТАРІ • 1,4 тис.

  • @GeorgeFarren
    @GeorgeFarren 2 роки тому +6748

    Alex mopping up beef bourguignon from a copper pot with a french baguette is possibly the most french thing I've ever seen

    • @Pontif11
      @Pontif11 2 роки тому +365

      He removed french guy from his channel name because it doesn't need to be said

    • @tibby934
      @tibby934 2 роки тому +100

      as a frenchman, even i chuckled

    • @RmnGnzlz
      @RmnGnzlz 2 роки тому +69

      You could say he surrendered to his own Frenchness.

    • @chrissinger24
      @chrissinger24 2 роки тому +71

      The French hipster is strong with this one casually schlepping a sous vide machine to the office and back LEGEND

    • @MCRuCr
      @MCRuCr 2 роки тому +5

      @@chrissinger24 who doesn't like schlepping?

  • @jeen3493
    @jeen3493 2 роки тому +626

    As an Italian, I got a bit emotional when you added guanciale to a traditional french recipe. Great idea! That's what cooking should be about, balancing tradition with what we can get from other cultures to improve our own :)

    • @unnamellie
      @unnamellie 2 роки тому +25

      I'm not Italian, but I did too. Guanciale reminded me of salo, a slab of cured pig fat, that I think nearly every slav has in their freezer. We use it for cooking, but rarely, mostly as an accompaniment for drinks

    • @fedebaol
      @fedebaol 2 роки тому +2

      I'm Italian, too, and I did get emotional as well. Bravo, Alex!

    • @cammy649
      @cammy649 2 роки тому

      That's why Cacio e Pepe should have garlic in it 😁

    • @mansfaye1084
      @mansfaye1084 2 роки тому

      @@cammy649 oof

    • @nachoakida
      @nachoakida 2 роки тому

      WTH even I, a Spanyard, got emotional about it 😂

  • @Hurricanes1405
    @Hurricanes1405 2 роки тому +4241

    The thing that impresses me the most is the fact that you get french people to speak english in your videos. A feat in itself.

    • @MrMaxride27
      @MrMaxride27 2 роки тому +193

      90% of young french are almost bilinguals. We have to learn english for 7 to 10 years in school, so it's not really a feat. For people after 40 years it's more complicated.

    • @thepit2013
      @thepit2013 2 роки тому +18

      Faut lui montrer la vidéo avec le supporter français qui parle anglais, c’est exceptionnel

    • @rexochroy2
      @rexochroy2 2 роки тому +105

      The French have always spoken english but they do expect everyone to at least try french then things get going 😜

    • @LabGecko
      @LabGecko 2 роки тому +61

      Seconding what@@MrMaxride27 said. My wife and I moved to Paris and have to say MERCI BEAUCOUP to all the French here for being so patient with our French, and helping with your English when our French is too much to understand ! The VAST majority of the time French people are quite willing to go out of their way to help. Maybe it isn't as true outside of Paris, but we have seen it in all our travels. Alors aux Français, encore merci !
      To anyone planning on visiting France, just remember that you *_always_* say "bonjour" to anyone you meet. Passing on the street? No, but go into a shop, restaurant, anywhere a conversation might happen? Bonjour. It's taught here like 'please' and 'thank you' are in the US.

    • @alquinn8576
      @alquinn8576 2 роки тому

      @@rexochroy2 French is a mongrel tongue

  • @isagrace4260
    @isagrace4260 2 роки тому +56

    I found you while obsessively trying to perfect my croissants and can’t stop watching your content. You are hands down my favorite person on UA-cam!
    The content is like my favorite parts of the old Cook’s Illustrated magazine, a DIY test lab, and, well, France/French food culture ❤

  • @florianb81
    @florianb81 2 роки тому +1686

    Stockfootage. This sense of humor is one of the many things i love about you Alex. Made me smile. Never change please.

    • @Talmiior
      @Talmiior 2 роки тому +6

      stockfootage where? I didn't notice any, unless it was the overnight transition shot of France

    • @diggysoze2897
      @diggysoze2897 2 роки тому +47

      @@Talmiior stockfootage of stock footage

    • @wilpaq16
      @wilpaq16 2 роки тому +16

      8:30

    • @karasekjh
      @karasekjh 2 роки тому +2

      Maybe it's in the sponsor section. I didn't see it because I have a sponsorblock.

    • @theablanca17
      @theablanca17 2 роки тому +29

      @@karasekjhNo, Alex says it. At 8:30. It's humour.

  • @HayTatsuko
    @HayTatsuko 2 роки тому +144

    This is darned near Michelin-level meal prep and while I'll never do it, it sure was fun watching you engineer that one-hour delight. Also, "stock footage" earned a giggle. As always, was a joy to watch your work!

    • @noahprussia7622
      @noahprussia7622 2 роки тому +3

      ​@Dave Smith aren't most restaurants with a michelin rating professional/high end?

  • @verypotato6699
    @verypotato6699 2 роки тому +1875

    infinite prep, instant cooking.
    sounds like a fun concept!
    you should try this with other dishes too!

    • @homersan82
      @homersan82 2 роки тому +14

      Mise en place will always rock 🤘

    • @yakitatefreak
      @yakitatefreak 2 роки тому +20

      He's already done it with Ramen too.

    • @silverchoweez
      @silverchoweez 2 роки тому +1

      @@yakitatefreak I might advance myself too much, but i think that was the joke. ^^

    • @zachhayward-rodgers6739
      @zachhayward-rodgers6739 2 роки тому +4

      Could make a cooking book would be good for students

    • @GameCyborgCh
      @GameCyborgCh 2 роки тому +11

      it's kinda what Adam Ragusea did with his Bolognese recipe. make a boat load of bolognese sauce, freeze it in ice cubes, thaw a couple while your boil some pasta. boom instant spaghetti bolognese

  • @troyezell5841
    @troyezell5841 2 роки тому +41

    I live in South Florida, United States and grew up hunting, fishing, camping in the woods and I have eaten a lot of Home Cooked meals. However Sir, listening to your French accent explain the intricate flavors of this undoubtedly unique delicacy, then watch make it to perfection and enjoy eating it, almost made me cry. Lol!
    Great job sir and a fantastic video!
    Thank you

    • @realthunder6556
      @realthunder6556 2 роки тому +1

      Alex left a Florida man in awe, this is a feat that shall remain in the history books for eternity.

    • @troyezell5841
      @troyezell5841 2 роки тому

      @@mynameisjeffff thank you, I certainly hope to! 👍😁

    • @troyezell5841
      @troyezell5841 2 роки тому

      @@realthunder6556 lol! 🤣 He did indeed. 👍

    • @garystinten9339
      @garystinten9339 2 роки тому +1

      Florida man made to cry after watching a French man cooking.. more at 6. Over to you Peter

    • @troyezell5841
      @troyezell5841 2 роки тому

      @@garystinten9339 lol🤣

  • @Calhoun89
    @Calhoun89 2 роки тому +72

    No idea if you ever read this or gets lost in time.
    Brother, you are a gift to the world. Thank you so much for what you do. I really love watching your videos and journeys and it gives real value to many many people. Blessings to you

  • @griendhout
    @griendhout 2 роки тому +80

    The fact that you see how happy he became when it was finished made me feel good

  • @LazarusWilhelm
    @LazarusWilhelm 2 роки тому +247

    Instant Beef Bourguignon? I get that Alex French guy cooking is about thinking outside of the box, but this is waaaayyyyy out the box, I had to read the video title twice . 10/10 stuff Alex!

    • @LazarusWilhelm
      @LazarusWilhelm 2 роки тому

      @@kojirohirai8085 What is your opinion on the the relationship between Shinto and Buddhism ?

    • @CrittingOut
      @CrittingOut 2 роки тому

      @@kojirohirai8085 does he like CBT?

    • @ChaseHub
      @ChaseHub 2 роки тому

      At the end of the day all you're doing is freezing the broth and the beef and putting it back together again, I fail to see how it's s0o0o out of the box here.

    • @HAbarneyWK
      @HAbarneyWK 2 роки тому

      @@ChaseHub yeah,the same work and time is still in there

    • @Ramog1000
      @Ramog1000 2 роки тому +1

      @@HAbarneyWK well you see cooking in bulk is way easier and actually reduces the work over time. And also Alex wanted to enjoy it after work, when he doesn't have the energy nor the time to cook such an elaborate meal.

  • @timmanning5206
    @timmanning5206 2 роки тому +5

    I used to work in a French restaurant and "cleaning" the pot with some baguette before the wash was one of the best parts of the job

  • @Xanderqwerty123
    @Xanderqwerty123 2 роки тому +660

    Alex out here changing the meal prep game like he's a developer.

    • @sparqqling
      @sparqqling 2 роки тому +21

      He's an engineer by training, so that explains it

  • @patrickhill8494
    @patrickhill8494 2 роки тому +16

    As someone who does a lot of batch cooking for the a week or two in advance, I am definitely adding this to my book.

  • @dr-k1667
    @dr-k1667 2 роки тому +13

    Alex! From the moment you said, "And now we plate" and the first piece of beef and sauce hit that beautiful white plate... I knew you had cracked it. You have done the chef and your grandmother proud!
    Smiling and waving from Atlanta! Keep up the inspiring work.

  • @Finvaara
    @Finvaara 2 роки тому +69

    I love this. I don't have the kind of storage space to just keep that quality of frozen meal laying around ready to go, but it's sure a game changer.

    • @silverlightx6
      @silverlightx6 2 роки тому +1

      Not french, nor anything resembling a chef, but, why not can the meat in the reduced stock/wine so that you can keep it on a shelf? All that would be needed would be some variety of starch to thicken, and the bacon/mushroom/carrot garnish. This seems as though it would be an even shorter short cut than Alex's freezer version.

    • @Robin-dx5gq
      @Robin-dx5gq 2 роки тому +3

      @@silverlightx6 Would have to be pressure canned. So the garnishes would be overcooked, textually kinda mush, and any shelf time would kill any remaining textural or flavors outside of whatever the canning liquid is. With the stock, I think that its really just a matter of the effort of pressure canning it being way more than freezing an ice cube.

  • @DaniFewell
    @DaniFewell 2 роки тому +3

    The transition between speaking english and French is so smooth at times I feel like I can understand what they’re saying even though I don’t know how to speak French :)

  • @qaseem6321
    @qaseem6321 2 роки тому +23

    Hey alex, you should make a video at the end of the year where you go over the cooking skills you learned the past year and test to see how well you retained those skills

  • @TheArmase
    @TheArmase 2 роки тому +20

    I have been making stock ice cubes for years, and highly recommend everyone do it. Makes for great soups, and sauces on the fly, and it doesn't have all that extra salt and preservatives that store bought stock (or stock cubes) have.

    • @deathpyre42
      @deathpyre42 2 роки тому +3

      Also townsends has a very interesting shelf stable stock cube recipe.

    • @clinodev
      @clinodev 2 роки тому +1

      @@deathpyre42 Pocket soup is very cool, I've made it for reenacting many years ago, but it's a lot of work if you have access to a freezer.

    • @deathpyre42
      @deathpyre42 2 роки тому +1

      @@clinodev I guess it depends on your freezer space too. Like for me freezer space is really limited so having something I can keep in the fridge/cabinet during cool months is a huge perk

    • @rewketmastah
      @rewketmastah 2 роки тому +1

      Better than bouillon chicken with less salt has none of it as well and u dont have to spend a few hrs making the stock. Obviously for an holiday feast its a no but for the rest of the year its great.

    • @jasonbozicevich
      @jasonbozicevich 2 роки тому

      I also really heavily on stock cubes. The thing that caught my eye from the thumbnail is that it looks like he has the same silicone molds that I've enjoyed using. I haven't been able to find them again though.
      Any links or recommendations of what y'all have used would be much appreciated 😁

  • @FaiaHalo
    @FaiaHalo 2 роки тому +60

    I absolutely ADORE the passion Alex has for his craft.

    • @RaiJK3
      @RaiJK3 2 роки тому

      Anyone else think he looks like Danny Pudi?

  • @YARCHLRL
    @YARCHLRL 2 роки тому +17

    At the start of the first video I was curious to know where this journey was going. Now that it has taken us to the location of the "average kitchen" but to the table of "the King" I am truly pleased I followed along.

  • @johnmurphy2125
    @johnmurphy2125 2 роки тому +1

    you're one of the most passionate human being, i always watch your videos to spark something in me. thanks for being you alex!

  • @UmmonTheLight
    @UmmonTheLight 2 роки тому +74

    The one edge the restaurant version had was the sexy deep color of the sauce. Yours is kind of gray, I'd guess because of the corn starch used for thickening. If you had used gelatin it might've been better, could that be included in the wine cube maybe?

    • @LabGecko
      @LabGecko 2 роки тому +20

      This needs to be seen and tested. I wouldn't have classified his 'instant' result as grayish - I grew up in TX, where gray gravy reigns - but you're right that it was missing just a bit of that vibrancy the restaurant had. Your gelatin idea might be just the trick - or maybe add some guanciale (the pork cheek he mentioned) cuts into the stock reduction? Gelatin in wine or reduced pork fat in stock? Not sure which would work better.

    • @mugnuz
      @mugnuz 2 роки тому +1

      i think it denaturalizes in the frezzer...

    • @UmmonTheLight
      @UmmonTheLight 2 роки тому +11

      @@mugnuz I've made frozen stock cubes before and if the stock is clear there is no reason for it to get cloudy after thawing. But admittedly when looking again the stock it's actually not a very clear stock to begin with. So that may be another source of the grayish end result.
      At the end of the day I think the result will be delicious either way and having it prepped that way really seems like you can make a luxury dinner in under an hour. But I'm sure you could make it so the sauce comes out clear, dark and sexy like the restaurant version without too much extra effort.

    • @miaa7968
      @miaa7968 2 роки тому +4

      @@mugnuz cold cannot denature proteins. Only excess heat. Cold deactivates proteins until they're brought back up to optimal temperature.

    • @paulpeter5518
      @paulpeter5518 2 роки тому +1

      @@miaa7968 But is this also possible if the protein was denatured before while cooking and reducing the broth? I mean you can't freeze a boiled egg to make it 'raw' again, just wondering :D Also I thought gelatin works as a cold thickener, opposite to corn starch wich is a hot thickener.

  • @shadow4780
    @shadow4780 2 роки тому +3

    Alex, you are definitely one of my most favorite creators! Your videos are just so detailed, complete, emotional and most importantly wholesome. Your editing skill is crazy and each video is a little piece of Art, just like your cooking! I don't know you personal, but I love that you exist

  • @angrypotato_fz
    @angrypotato_fz 2 роки тому +3

    What an awesome butcher!
    The Arkenstone :D Nice! "Stock footage" also appreciated!
    Videos like this one are very useful! Thank you for showing a way to make a recipe more practical, easy to use during a busy week and not having to buy everything fresh just before cooking. It's a great way to encourage home cooks to take their skills to next level.

  • @MaxMining
    @MaxMining 2 роки тому

    made your grandmas' recipe this week, holy mother of jesus it was by far the best recipe ive made. straight forward, pretty easy, i loved it. thanks for sharing

  • @Qub3rs
    @Qub3rs 2 роки тому +7

    Yep, I'm doing this... prep on the weekend, make a few portions... amazing weekday meal...

  • @rossbearson3761
    @rossbearson3761 2 роки тому +2

    I couldn’t help but repeat “bourguignon” in my best French accent every time Alex said it.

  • @fisherman23
    @fisherman23 2 роки тому +26

    That looks amazing. I love your videos, the angles, the close-ups, you sure do make food look stunning!

    • @kojirohirai8085
      @kojirohirai8085 2 роки тому

      Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu

  • @ashydavis8313
    @ashydavis8313 2 роки тому +1

    I just re-watched your beef bourguignon series because I’m hosting a Christmas dinner for my friends and I think it will be the main course. This is so helpful. Last year I made beef Wellington and I’ve been feeling like that will be hard to top, but if everything goes as planned, this might be the answer. Going to borrow a bit from yours, Jai’s, and your grandma’s. Merci, Alex!

  • @jamesconnolly1180
    @jamesconnolly1180 2 роки тому +8

    "Stock footage" was hilarious.

  • @Dave_H_Y
    @Dave_H_Y 2 роки тому +5

    It looks really good, I will definitely try to make it! An idea that you might want to try for the sauce cubes is Bouillon Cubes. You might pick up extra water when freezing it in the long run so making these Bouillon Cubes trough dehydration might help with the flavour to be even more impactful.

  • @UnrelentingAssault
    @UnrelentingAssault 2 роки тому +9

    Thanks Alex, you're the best dude. I made your Bourguignon last night (never had it before), and it's wonderful. This seems like a fun project. :)

  • @seouljah760
    @seouljah760 2 роки тому +7

    I make a mean Beef Bourguignon, but I also make it with a rack or shanks of lamb for Christmas dinner. Change out thyme for rosemary if using lamb and optionally leave out the pork. It's just as good, if more expensive.

    • @seouljah760
      @seouljah760 2 роки тому

      @@NOSUBSCRIBERSWANTED My friend, It IS delicious! Give it a try.🤌

  • @McShag420
    @McShag420 2 роки тому +6

    "Stock footage."
    I love it.

  • @Royhh13
    @Royhh13 2 роки тому +1

    Whenever you have a new video come out, I feel like a kid on Christmas. All of your videos are just so wholesome and fun!

  • @koriuk5032
    @koriuk5032 2 роки тому +7

    I never knew I needed to learn beef boogaloo so badly... Looks delightful!

    • @garystinten9339
      @garystinten9339 2 роки тому +1

      @@NOSUBSCRIBERSWANTED also, is there a sequel to the original?

  • @WoefulMinion
    @WoefulMinion 2 роки тому +1

    The boeuf bourguignon looks delicious, but I have to say you really have a gift for recording things cooking. That sizzle is enough to make me hungry.

  • @nimarus3118
    @nimarus3118 2 роки тому +2

    Reminds me of "Portable soup" from back before refrigeration.This might have been in Colonial America as the channel Townsends covered it. You take your broth and boil it down to the point where there is almost no water. What's left of your broth can be broken off into thick chips and stored in jars. When you want a cup of hot beef broth, you boil a cup of water and throw in a piece of the dehydrated broth. That reconstitutes itself and you have beef broth. it was convenient and you could carry a lot of this dehydrated broth with you as you removed almost all the water.

  • @zimnizzle
    @zimnizzle 2 роки тому

    That is the most satisfying dish I have seen in a long time. Delicious. Beautiful.

  • @bilibubule
    @bilibubule 2 роки тому +13

    la technique des gros glaçons est super, je m'en sert pour plein de trucs genre sauce bolognaise, appareil à crème brûlé etc

  • @sethlikestoridebike474
    @sethlikestoridebike474 2 роки тому

    Looks great Alex, one idea is at the restaurant I work we serve beef bourguignon and we reduce the sauce and add some gelatin and just pull it out when needed with water saves the step of the separate cubes. Always love your food

  • @tenaciousorb5553
    @tenaciousorb5553 2 роки тому +5

    8:31 pun on point, 10/10

  • @matteochiodini2670
    @matteochiodini2670 2 роки тому +1

    I’m italian, but dude I love France, you and your grandmaaaa!!

  • @marcalpha989
    @marcalpha989 2 роки тому +67

    Can you do a taste test with a chef to give us a unbiased point of view and a comparison with a real boeuf bourguignons ? It could be a good follow up video if you can make it happen
    Thanks for everything you've taught us and keep this lovely attitude!!!

    • @tobiasb6892
      @tobiasb6892 2 роки тому

      yea this is what is always missing from these types of accounts. Same thing I thought when he made the sous vide beef wellington, it just didnt add up to me and I dont think it was actually very tasty from an unbiased persons POV.

  • @videoguy640
    @videoguy640 2 роки тому

    Alex, you make some for the best videos on the platform. Appreciate you! Keep it up

  • @delouciusTTV
    @delouciusTTV 2 роки тому +8

    First time stumbling across your content, big ups to you loved the editing on the video truly some quality content in many aspects much love

  • @SaltEarthandSun
    @SaltEarthandSun Рік тому +1

    8:41 All that leftover pasta beside the fridge. 😂❤

  • @merlin2600
    @merlin2600 2 роки тому +5

    In the dry pasta series, I knew that I would never bother. This one is clearly going to become a habit for me. J'adore.

  • @TheCatWitch63
    @TheCatWitch63 2 роки тому

    I have just had dinner, and it was tasty and fulfilling, but can’t stop salivating after Alex’s take on boeuf bourguignon. I want some of that, please! With a hunk of baguette and a bottle of Bordeaux.

  • @elizabethingram9784
    @elizabethingram9784 2 роки тому +4

    Sioux vide is not an option for me, so I’ll brown and slow cook the beef separately for it’s juices. I think the trick is to use the veggies in your sauce, but also serve braised veggies with quickly cooked in demi-glacé with the beef. It looks so delicious!

    • @Crushnaut
      @Crushnaut 2 роки тому +1

      I do Kenji's InstaPot recipe. Makes a stew in like an hour.

    • @CaliforniaReefRat
      @CaliforniaReefRat 2 роки тому +3

      Have you considered Comanche vide? XD

    • @WerewolfLord
      @WerewolfLord 2 роки тому +1

      @@CaliforniaReefRat I guess my local variant would be Coast Salish vide?

    • @elizabethingram9784
      @elizabethingram9784 2 роки тому

      @@CaliforniaReefRat Seriously. If I could learn about or eat native foods, I would.

    • @elizabethingram9784
      @elizabethingram9784 2 роки тому

      @@CaliforniaReefRat Oh! I just noticed my typo! Funny!

  • @robertbeisert3315
    @robertbeisert3315 2 роки тому

    I love to see vegetables stir fried and/or sautéed. It creates a flavor and texture entirely unlike boiling/steaming/blanching, but every time I cook for someone new it's a new concept to them.

  • @weedy__
    @weedy__ 2 роки тому +5

    Salut Alex,
    Je voulais prendre un instant pour te remercier de ton contenu et de l'impact que tu as eu sur mon amour de la cuisine.
    Continues, ne t'arrêtes surtout pas.
    ✌️

    • @kojirohirai8085
      @kojirohirai8085 2 роки тому

      Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu

  • @Casowsky
    @Casowsky 2 роки тому

    If anything I just love the filming of this video... production quality from the heart

  • @evolancer211
    @evolancer211 2 роки тому +47

    I don't even cook, but I love your channel. Thanks for the hard work!

    • @kojirohirai8085
      @kojirohirai8085 2 роки тому

      Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu

    • @SuperSetright
      @SuperSetright 2 роки тому

      Give it a go....you won't regret it.

    • @RentInNewYork
      @RentInNewYork 2 роки тому

      How do you stay alive

    • @evolancer211
      @evolancer211 2 роки тому

      @@RentInNewYork I purchase foods prepared by various people better than myself at cooking lol

  • @GUIC3DUP
    @GUIC3DUP 2 роки тому

    The little "stock footage" as you pour the stock into the ice cube trays was *chefs kiss*

  • @Phi1618033
    @Phi1618033 2 роки тому +4

    Englishman: "Beef stew"
    Frenchman (adds red wine): "Le bœuf bourguignon"

    • @jeradw7420
      @jeradw7420 2 роки тому

      I was thinking you could just get your crockpot and put everything in and when you come home just 12 hours later, done and you didn't freeze anything.

  • @AFowkingPanda
    @AFowkingPanda 2 роки тому

    Thank you. You're videos are always so beautiful and to top it off, your voice is the chefs kiss. I cant wait for your next presentation!

  • @ConcreteKahuna
    @ConcreteKahuna 2 роки тому +23

    Great concept! One thing I think I would slightly change is the corn starch since that will never reheat properly and get soupy again. I think powdered gelatin would be a much better option. Either way this series has gotten me cooking Bourguignon and I've been really enjoying making it (and eating it 😉)!

    • @carvedwood1953
      @carvedwood1953 2 роки тому +1

      Agreed. I like Ragusea's version of this idea.

    • @kueress
      @kueress 2 роки тому +6

      Didn't he add the cornstarch in the last steps when reheating the dish? I don't understand how it's a problem?

    • @ConcreteKahuna
      @ConcreteKahuna 2 роки тому

      @@kueress it's a problem if you have leftovers at the end and you try to reheat them. Cornstarch doesn't stay thick after being cooled and reheated

    • @carvedwood1953
      @carvedwood1953 2 роки тому

      @@kueress if its not a problem for you its not a problem. I wouldn't say its a problem as much as its not needed and not ideal. You could add a quarter teaspoon of baking soda at the end too, but why do it? I just think gelatin is the way to go. After all that is what gives you the best texture naturally as the collagen breaks down.

    • @AngryDemonBowser
      @AngryDemonBowser 20 днів тому

      I don't like gelatin, i do wonder if using agar would also so the trick

  • @gdemirjian
    @gdemirjian 2 роки тому

    Dude... loved this video! Been freezing large batch prep for years now. I'll make 10 different dishes from sauces and meats with fresh veg, bread and wine... the chefs kiss, delicioso!

  • @timdwyer9801
    @timdwyer9801 2 роки тому +26

    I’ve been watching Alex for a while now and almost all of the food he’s made looks and tastes amazing I’m sure. Very refined food to be sure, but I am curious if he’s ever done an American style BBQ? I think I’d be entertaining to see his perspective on a “simple” food like brisket.

    • @Leviwosc
      @Leviwosc 2 роки тому

      It's a cool idea. A barbecue is often underestimated and seen as a simple fool-proof manner to prepare food. But please not only the American variant. Barbecues are part of daily life in many parts of the world. Think of Australia and South Africa for example where barbecuing is a part of the culture as well.

  • @surthrivingalaska2511
    @surthrivingalaska2511 2 роки тому

    Yaaaasssss! Thank you Alex. I will be making my own rendition of this With wild caribou meat I harvested from here in Alaska. Thanks for all you do my friend.

  • @huntstyle
    @huntstyle 2 роки тому +6

    All this time, I thought Le Studio was your basement! 😆 Also, I absolutely love this channel! Inspires me to experiment more in the kitchen, and to learn new skills! Keep up the great work, Alex!

  • @elaadt
    @elaadt 2 роки тому

    Stunning! Absolutely stunning.
    Every winter I make beef stew/goulash. This year I'll try beef bourguignon.
    Thanks for the inspiration.

  • @vasstofficial
    @vasstofficial 2 роки тому +5

    this video is the most intimate and immersive experience of food ive ever had without actually eating

  • @peppapigsmostbiggestfan5130
    @peppapigsmostbiggestfan5130 2 роки тому +1

    a little tip is to defrost your meat like 12-24 hrs in advance in a fridge, for the best meat texture as it allows the proteins to fully thaw out and there for providing full meat flavours, from my head chef at the ivy collection 😊

  • @Dev1nci
    @Dev1nci 2 роки тому +7

    Those stock and wine jewels look amazing. Have you thought about making an Alex Bouef Bourguignon instant meal that you can buy at a store?

    • @fannyfanny9587
      @fannyfanny9587 2 роки тому

      tis frozen i dont think it ll be anytime soon

    • @Dev1nci
      @Dev1nci 2 роки тому

      @@fannyfanny9587 So is ice-cream, you can buy that at a store :)

  • @LabGecko
    @LabGecko 2 роки тому +2

    As a child I had heard people talk about "beef burgundy" (because Texans don't do well with 'bourguignon' ) and how good it was.
    Then, for decades, the only example I had available to try was school cafeteria food. In Texas. Needless to say, I thought I hated it.
    Now I live in France, and discovering what it is supposed to be is such a nice surprise !

  • @limmel3588
    @limmel3588 2 роки тому +10

    I love your videos so much, and as another Beef Bourguignon enjoyer, this is a god send. I just wish your 13 minute video didn't feel like a 2 minute videos since it goes by so fast when you're so immersed :)

  • @connorwinton4343
    @connorwinton4343 2 роки тому

    excellent, simply excellent. Alex delivers once again. A weeknight meal while adhering to what makes beef bourguinon beef bourguinon. He doesn't bastardize it or make a cheater version. He uses his accumulated knowledge and technique and clearly shows. well done.

  • @Tainted7885
    @Tainted7885 2 роки тому +4

    My grandma used to make a beef dish very similar to your grandma's Beef Bourguignon. It wasn't until I saw you cook it that I realized where her dish started from, she's French from Louisiana and they must have deviated from the recipe somewhere along the line. Beef Bourguignon and it's relatives really are the best comfort food ever.

  • @danpalchak6916
    @danpalchak6916 2 роки тому +1

    For an additional upgrade, you can sous vide whole carrots. It takes about an hour, but its hands off. Then just a quick carmelization in a pan or serve as is for a perfect texture and super fancy presentation.

  • @shley987
    @shley987 2 роки тому +13

    Decided to try and make something like this today and using some principles in this video it was fucking amazing. You're an absolute legend Alex. Looking forward to trying more of your recipes. Peace, salute 🙏

  • @Control747
    @Control747 2 роки тому

    I love that your butcher upsold you the chuck. That's a great business man.

  • @bunglebob
    @bunglebob 2 роки тому +5

    “It’s sticky, it’s beefy”
    “It’s lip-smacking good”
    Why thank you 😳
    All jokes aside, this is beautiful

  • @Aaron_A80
    @Aaron_A80 2 роки тому +1

    that looks absolutely delicious! i have never had the luck of enjoying this meal, but i for sure will try it!
    my mouth hasn't watered like this in a long time!

  • @bekf2240
    @bekf2240 2 роки тому +2

    I have a mighty need to go to France and taste its food. It looks delicious.

  • @DaanClear
    @DaanClear 2 роки тому +2

    This is absolutely stunning.. amazing job!! Seems worth doing!

  • @quentintheret5106
    @quentintheret5106 2 роки тому +9

    It would have been perfect to invite the chef and the butcher to see there reaction

  • @giggabiite4417
    @giggabiite4417 2 роки тому +1

    if u see this, I have something that might help:
    I've noticed that if you add just a bit of (oil first then) water in a pan when u make mushrooms, they shrink down and concentrate beautifully. then you can drain it or turn the heat on higher depending on how much water has been drawn out of the mushrooms and pan fry them

  • @Getpojke
    @Getpojke 2 роки тому +7

    Well planed, well written, beautifully shot, AMSR sounds, humour, & a great dish with a twist. All together it felt like the essence of bœuf bourguignon washed over me through the screen so I could experience it.
    Many thanks,.

  • @RogerS1978
    @RogerS1978 Рік тому

    That looks so good, I can't help wanting to throw the sauces into a freeze dryer though to see if they can be stabilised at room temperature.

  • @flobuilds
    @flobuilds 2 роки тому +9

    It looks insanely good as always 🤤

  • @xflofyx
    @xflofyx 2 роки тому

    al fin un video donde alguien toma un pan y lo unta en la salsa, esperé demasiado para ver eso en youtube, je te aime alex

  • @lucho3AM
    @lucho3AM 2 роки тому +5

    Alex I love your videos, I live in Spain and i would love to see you do a spanish recipe sice you have made things from all around de world.
    Keep improving you recipes as you always do!

  • @SamwiseOutdoors
    @SamwiseOutdoors 2 роки тому

    This parallels a recipe that I've been developing for a while for dehydrated coq au vin for wilderness backpacking. You've given me a lot of ideas, here.

  • @anms_brk
    @anms_brk 2 роки тому +8

    Okay, don't crucify me, but this reminds me a lot of an authentic dish from Mexico. Asado de Puerco (Mexican Pork Stew), you can use beef like this as well. Super awesome comfort food, bit on the spicy side, but not as hot as birria. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth. Super good stuff.

  • @leek5682
    @leek5682 2 роки тому

    Your accent takes me back to when I visited your beautiful country. Keep on cooking

  • @trashwave
    @trashwave 2 роки тому +3

    As an American, I got a bit emotional when you added beef to a traditional french recipe. Great idea! That's what cooking should be about, balancing tradition with what we can get from other cultures to improve our own :)

  • @boomkruncher325zzshred5
    @boomkruncher325zzshred5 2 роки тому +1

    8:32
    STOCK footage?!

    Well played Alex 😂

  • @VirginiaRican
    @VirginiaRican 2 роки тому +14

    Man, this is a perfect alternative to rib roast for a holiday meal. because 1.) prep work means you don't have to spend the entire holiday cooking. and 2.) it's probably less expensive because beef prices are through the roof (because papa Schwab wants us to "eet ze boogs") and this makes use of less expensive cuts.

  • @catechin29
    @catechin29 2 роки тому

    The butcher is so cute, and his laughter is so infectious ..

  • @Morbent14
    @Morbent14 2 роки тому +7

    Je t'adore, cet accent incroyable, ce talent, cette passion, vraiment heureux que tu existes !

  • @RealAndySkibba
    @RealAndySkibba 2 роки тому

    Wine and stock cubes is a fantastic idea. It would be neat to see them in stores as an actual product.
    Would be neat to see them dehydrated and as a powder. Dump them into water and go.

  • @johntheawsomeful
    @johntheawsomeful 2 роки тому +4

    I've always wondered what the pearl onion hype is about when you can grow shallot and get like 3X the flavor

    • @teteteteta2548
      @teteteteta2548 2 роки тому +2

      Tradition sadly

    • @dededede9257
      @dededede9257 2 роки тому +1

      fancy thing

    • @johntheawsomeful
      @johntheawsomeful 2 роки тому

      So it's the cuteness factor of the onion then? 😂
      Rich people

    • @dededede9257
      @dededede9257 2 роки тому +1

      @@johntheawsomeful If you except that
      their flavor is sweeter that classic onion like shallot. I still prefer to use this little onion than the shallot because fancy and cute better for plating obvious and i think onion get better with stew that shalot but yeah is a little fancy thing and shallot still better for a dish that he not a ragu.

    • @johntheawsomeful
      @johntheawsomeful 2 роки тому

      @@dededede9257 fair enough okay but I'm more of a punch my face with flavor like if it isn't garlic, it's shallot. I get what you mean though. I've had pearl onions it's just the price per oz isn't worth it to me flavor wise but I'm not super rich either

  • @Mind_Idiot
    @Mind_Idiot 2 роки тому

    Absolutely agree with the guanciale call. As soon as you said "there's something better than bacon" I knew in my heart what you were gonna do.

  • @vlastasusak5673
    @vlastasusak5673 2 роки тому +3

    "Eat bugs, it's the food of the future, hehehe" Hell nah, eating GEMSTONES, that's the future I've been waiting for

  • @cloudPES
    @cloudPES 4 місяці тому

    This is amazing! The addition of Guanciale was a total curveball....but also genius.

  • @MankingJr
    @MankingJr 2 роки тому +3

    God, this made cry from jealousy because I want to eat it so bad and it's appearance is almost orgasmic.

    • @username4441
      @username4441 Рік тому +1

      orgasmic is such a disgusting word to use with food

  • @wanderingfinds2268
    @wanderingfinds2268 2 роки тому +2

    I am whacking myself not thinking of this :)) when I make beef bourginoun I usually freeze a few portions but everything gets sad and squishy in the reheating, making the sauce in advance is genius! With the guanchale I'd fry the carrots, onions and mushrooms in that extra fat