It Took 36 HOURS To Create This INSTANT MEAL
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- Опубліковано 28 жов 2022
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I turned Beef Bourguignon into an instant meal.
I made a miroir, which is an extreme wine reduction. I also made stock cubes myself.
I cooked Beef sous vide for 25 hours. All this, so that on weeknight, I can have beef bourguignon in under an hour.
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Alex mopping up beef bourguignon from a copper pot with a french baguette is possibly the most french thing I've ever seen
He removed french guy from his channel name because it doesn't need to be said
as a frenchman, even i chuckled
You could say he surrendered to his own Frenchness.
The French hipster is strong with this one casually schlepping a sous vide machine to the office and back LEGEND
@@chrissinger24 who doesn't like schlepping?
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.
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.
Faut lui montrer la vidéo avec le supporter français qui parle anglais, c’est exceptionnel
The French have always spoken english but they do expect everyone to at least try french then things get going 😜
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.
@@rexochroy2 French is a mongrel tongue
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 :)
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
I'm Italian, too, and I did get emotional as well. Bravo, Alex!
That's why Cacio e Pepe should have garlic in it 😁
@@cammy649 oof
WTH even I, a Spanyard, got emotional about it 😂
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!
@Dave Smith aren't most restaurants with a michelin rating professional/high end?
Stockfootage. This sense of humor is one of the many things i love about you Alex. Made me smile. Never change please.
stockfootage where? I didn't notice any, unless it was the overnight transition shot of France
@@Talmiior stockfootage of stock footage
8:30
Maybe it's in the sponsor section. I didn't see it because I have a sponsorblock.
@@karasekjhNo, Alex says it. At 8:30. It's humour.
infinite prep, instant cooking.
sounds like a fun concept!
you should try this with other dishes too!
Mise en place will always rock 🤘
He's already done it with Ramen too.
@@yakitatefreak I might advance myself too much, but i think that was the joke. ^^
Could make a cooking book would be good for students
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
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
The fact that you see how happy he became when it was finished made me feel good
Alex out here changing the meal prep game like he's a developer.
He's an engineer by training, so that explains it
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!
@@kojirohirai8085 What is your opinion on the the relationship between Shinto and Buddhism ?
@@kojirohirai8085 does he like CBT?
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.
@@ChaseHub yeah,the same work and time is still in there
@@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.
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 ❤
shh
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
Alex left a Florida man in awe, this is a feat that shall remain in the history books for eternity.
@@mynameisjeffff thank you, I certainly hope to! 👍😁
@@realthunder6556 lol! 🤣 He did indeed. 👍
Florida man made to cry after watching a French man cooking.. more at 6. Over to you Peter
@@garystinten9339 lol🤣
"Stock footage" was hilarious.
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
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.
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.
@@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.
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.
8:31 pun on point, 10/10
"Stock footage."
I love it.
I couldn’t help but repeat “bourguignon” in my best French accent every time Alex said it.
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 :)
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.
Also townsends has a very interesting shelf stable stock cube recipe.
@@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.
@@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
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.
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 😁
I absolutely ADORE the passion Alex has for his craft.
Anyone else think he looks like Danny Pudi?
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
Just like binging with babish !
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
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.
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?
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.
i think it denaturalizes in the frezzer...
@@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.
@@mugnuz cold cannot denature proteins. Only excess heat. Cold deactivates proteins until they're brought back up to optimal temperature.
@@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.
you're one of the most passionate human being, i always watch your videos to spark something in me. thanks for being you alex!
This is absolutely stunning.. amazing job!! Seems worth doing!
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.
a fellow Georgian
That looks amazing. I love your videos, the angles, the close-ups, you sure do make food look stunning!
Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu
I never knew I needed to learn beef boogaloo so badly... Looks delightful!
@@NOSUBSCRIBERSWANTED also, is there a sequel to the original?
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
Yep, I'm doing this... prep on the weekend, make a few portions... amazing weekday meal...
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. :)
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.
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.
It looks insanely good as always 🤤
la technique des gros glaçons est super, je m'en sert pour plein de trucs genre sauce bolognaise, appareil à crème brûlé etc
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!
That is the most satisfying dish I have seen in a long time. Delicious. Beautiful.
Love watching your video's so much I don't even skip the ad.
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.
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
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!
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!!!
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.
this video is the most intimate and immersive experience of food ive ever had without actually eating
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!
So close to 2M subscribers Alex !
I'm so glad for you ! All deserved
Take care and keep making us love cuisine even more ♥
I don't even cook, but I love your channel. Thanks for the hard work!
Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu
Give it a go....you won't regret it.
How do you stay alive
@@RentInNewYork I purchase foods prepared by various people better than myself at cooking lol
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 🙏
Love your personality and joy for food and life.
It's great to see so many of Alex's previous videos culminate!
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!
I have a mighty need to go to France and taste its food. It looks delicious.
I just found this channel and now I’m gonna watch every video I can today while I “try” and cook this! 🤤
been missing the more straight forward cooking videos. enjoyed this one
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.
@@NOSUBSCRIBERSWANTED My friend, It IS delicious! Give it a try.🤌
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.
awesome! the frozen cubes. genius. thank you!
The passion is real on this one. I like it. More of this. Cheers.
I love the idea of this. Ever since I got my sous vide machine it has changed my meal game quite a bit. I prep a lot of different meats now in the sous vide, then freeze the pack for a later meal. It's great because it's just ready to add to something else I'm prepping to go along with it, and you can have something like falling apart short ribs in no time (just reheat). So this kind of thing is very doable. I like the idea of freezing the wine reduction, too, as that takes such a long time.
Does the texture of the meat remains the same after freezing ???
@@rickross5421 Yes. All you do to reheat is drop the bag in hot water from frozen, or a slightly lower temp with the sous vide, then take it out. Sear it off, depending on the meat and what you're going for. I love meal prepping with the sv.
@@vittoriabakes how much electricity does it consume is a question I am always asking
@@rickross5421 I would think possibly different models consume different amounts of wattage. I have run it for 48 hours before and didn't see a difference in my electric bill, if that helps at all. I have an Inkbird sous vide
@@rickross5421 Energy consumption will be based on how much heat you're losing from the water (same with an oven - it's based on the energy lost out the enclosure once the oven is at temp) - and that's based on the thermal resistance of the container and the temperature difference between the water and the room. There's less insulation from the plastic but much less temperature difference here, I'd expect it to be quite cheap to run even for long periods of time. It's also not going to be much different device to device, more power available from the device will mean quicker to get to temperature but after that it's just replenishing what is getting lost out of the container; same container, similar wattage.
If you want it to be nearly free then insulate the water bath. There's some energy used for the circulation part, of course, as well.
Oh, and the other point of comparison is that it'll probably be a bit lower energy consumption than a slow cooker, for the same reason of it being a lower relative temperature. Somewhat more surface area, though, which might even that comparison out a bit.
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.
✌️
Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu
looks excellent my friend thanks for sharing
That is a blooming amazing idea and my favourite dinner thankyou
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,.
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 :)
Love this idea Alex
Please make more videos like this
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!
I do Kenji's InstaPot recipe. Makes a stew in like an hour.
Have you considered Comanche vide? XD
@@CaliforniaReefRat I guess my local variant would be Coast Salish vide?
@@CaliforniaReefRat Seriously. If I could learn about or eat native foods, I would.
@@CaliforniaReefRat Oh! I just noticed my typo! Funny!
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.
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.
We cannot wait to see your legend continue. Thank you.
Stunning! Absolutely stunning.
Every winter I make beef stew/goulash. This year I'll try beef bourguignon.
Thanks for the inspiration.
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 😉)!
Agreed. I like Ragusea's version of this idea.
Didn't he add the cornstarch in the last steps when reheating the dish? I don't understand how it's a problem?
@@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
@@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.
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?
tis frozen i dont think it ll be anytime soon
@@fannyfanny9587 So is ice-cream, you can buy that at a store :)
This is one of my favourite meals, thanks for making it!
Alex, you make some for the best videos on the platform. Appreciate you! Keep it up
It would have been perfect to invite the chef and the butcher to see there reaction
Love those kind of dishes where you can do the heavy lifting in advance (and in abundance!). Nice!!
i love how you love food and impart that to the viewer.
I love the concept and execution here! I might even try this myself and it could be fun to experiment with other dishes too.
Englishman: "Beef stew"
Frenchman (adds red wine): "Le bœuf bourguignon"
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.
Instant = 1 hour. That must be the French definition 😀
you are an amzing story teller... this is amazing!
Thank YOu! Yours works are a pleasure as usual.
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.
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!
You inspired me to make your grandma's recipie last weekend and it was fantastic!!
Alex... This is absolutely inspired... Amazing
Je t'adore, cet accent incroyable, ce talent, cette passion, vraiment heureux que tu existes !
I’m a simple man, I get a notification from Alex and hit the Like button immediately
When you don’t have time to watch videos but there are UA-camrs you want to support
Just did exactly the same … even before the video loaded
Amazing video Alex, love all your videos!
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.
Maybe distill the wine into spirit so it won't go waste :D excellent content as usual.
I've always wondered what the pearl onion hype is about when you can grow shallot and get like 3X the flavor
Tradition sadly
fancy thing
So it's the cuteness factor of the onion then? 😂
Rich people
@@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.
@@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
I love that your butcher upsold you the chuck. That's a great business man.
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.
“It’s sticky, it’s beefy”
“It’s lip-smacking good”
Why thank you 😳
All jokes aside, this is beautiful
Can we appreciate just how much Alex has grown as a cook? You can tell not only by how he edits his videos but from how he explains things that he has grown in knowledge and skill. It's amazing watching you learn and grow as a cook Alex. Every video you have made is documenting ur learning progress and I really can't wait to see how u continue to grow and teach the rest of us of the knowledge you gained and thank you so much for not only taking us along with your learning journey but also sharing the knowledge u gained, its invaluable information so thank you 😊✌
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.
Remarkable.
Formidable, even.
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.