Ok, let me just say bravo!!! I added buttered bread crumbs with the parmesan cheese (how bad could that be right) this was so good. SO GOOD!! Best tetrazzini I have ever had. Well done Chef!
Hi Chef Billy Another amazing recipe can't wait to make this!! Loved chatting with you live on Wednesday. Thank you so much for all your amazing secrets and techniques 🙏❤️🥰
I had the best “happy accident” a few years ago while making pasta. I mistakenly dumped about three tablespoons of fresh ground black pepper (thinking it was my salt bowl) into the pasta water. I still added the salt & just kept going. It turned out to be awesome. Now I make pasta that way always (except 2 tbs of pepper). I call it muddy sea water. 🥘♥️
Are you open for suggestions? Add diced celery hearts w/the onions. sherry goes in w/the mushrooms(will absorb.) add flour, reduce stock to 2 c, add 1c white wine. add sprinkle of Bell seasoning and 1t of Tarragon before the stock. make bread crumbs out of 3 slices of sourdough bread, toss w/1/4 c melted butter, mix with 1c parmesan. cook in oven 15 min. Broil 3 min to toast topping. Just made this last night.
This is one of my favorite dishes. Always used noodles, but pasta might hold up and work better. I make a roux for Alfredo sauce adding FF half & half, keeping the calories down. I can do the same here. Anticipating left over Turkey after Thanksgiving. Thanks for a great recipe and video!
I've never been more angry that my family won't eat mushrooms because this looks like a mandatory must try my mouth was watering the whole time what a great job chef!
@@vallymarie1208 my brother is allergic (supposedly) and my mom has this ridiculous childish gag reflex. She's not allergic if she doesn't know they're in the food she's totally fine it's just overreacting. I currently live with both so I have to tailor the meals I cook too my family's dietary needs. I'm moving soon and trust me I'm a freak for mushrooms I'm gonna cook for me lol
It's in the oven now, and my mouth is watering. But I have an equipment question. What garlic press do you use? Minecraft is next to useless and I end up mincing with a knife anyway.
Great job with clear instructions and engaging presentation. I made this tonight. Taste was really good, but overall too dry. Wondering if I could broil for shorter time to brown the top and without drying out?
Looks luscious! I’ve been wanting to ask you about your Rondeau pot. How is it different than using a Dutch oven type pot? The Dutch oven is probably deeper. Does it matter? Congratulations on your new studio. It looks great and I’ve been learning a lot from you for a few years now. Merry Christmas 🎄
Loved your live on Wednesday, and THIS looks amazing! Chef, my only issue is always gravy/roux/thick sauces. Yesterday, same as always: made the roux, added drippings and stock, stir, stir, stir, and 30 minutes later, not thick! Ratios are always right, but yesterday I even tried adding a slurry, and still, watery gravy! I'm wondering if maybe nonstick pans are doing something 🤔
It will always come down to two issues: either you didn't bring your sauce completely up to the boil (which is necessary to activate the roux) OR you simply didn't use enough roux. For a thick sauce, you'll need about 1 1/4 Tbsp *packed* AP flour per cup of stock (plus an equal amount of butter or oil). Cook the roux for a few minutes to get the raw flour taste out. If you stick to this formula, you'll get a great sauce every time. Until you get the hang of it, you should make extra roux and add it after the sauce is boiling to thicken it further, or whisk together equal parts of water and corn starch; add it in very small amounts as it's boiling until you get the desired thickness. Just remember, corn starch also must come to a full boil to thicken. If you over-thicken your sauce, add a bit of stock, cream or wine.
I grow mushrooms. Here's how to prep them prior to eating. Use a little wine, lemon juice or vinegar and a very very soft brush (I bought a soft bristle denture brush just for this purpose, still be very gentle) to properly clean your shrooms. No pressure on the brush, the acidic nature of the cleansers i mentioned do most of the work. Rinse in a strainer then pat dry, or spread them out on a cookie rack to air dry. Idk where this myth about not washing shrooms came from, but it's dangerous. Many types of shrooms are spawned in poo that isn't sterilized. Ecoli is no fun! It can be fatal in some cases..
We had about half of the people that were supposed to come to Thanksgiving dinner bail on the meal this year, so I have a metric butt-load of turkey leftover. Certainly gonna give this a try. Btw, Chef, do you by chance have a Kentucky burgoo recipe? I'm from the Bluegrass State and just wondered if you'd ever taken a stab at our "roadkill soup".
I like this I’m gonna try to make this next year but with my own twist on it. You have to stop calling it noodles though You’re supposed to be Italian pasta is OK macaroni is OK Stop with the noodles it’s not Chinese food . Cmon man - You drive me crazy when you say noodles
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
That looks delicious friend 😋 Well done! Thank you for sharing.✨💖
Great job!! Very well presented! I will follow the recipe today for supper!
Just made this and it was heavenly.
Ok, let me just say bravo!!! I added buttered bread crumbs with the parmesan cheese (how bad could that be right) this was so good. SO GOOD!! Best tetrazzini I have ever had. Well done Chef!
Awesome 😍👍
I made it , it was delicious! Thanks
This looked so good I had to make it for dinner tonight. It was delicious!!
thabk you! looks delish!
I made this recipe and it is soooo delicious!
I made this. It was delicious
Hi Chef Billy
Another amazing recipe can't wait to make this!!
Loved chatting with you live on
Wednesday.
Thank you so much for all your amazing secrets and techniques 🙏❤️🥰
Just made this, it was amazing! Thank you chef.
Definitely trying this 😋
It's in the oven- I've made this many times but this is the first tme I actually clicked on "like" sorry Billy you have amazing recipes!
Hope you had a great Thanksgiving! So gonna try this!!!
Mic drop!! I cannot wait to make this! Got to make a trip to the grocery store 🤗
I had the best “happy accident” a few years ago while making pasta. I mistakenly dumped about three tablespoons of fresh ground black pepper (thinking it was my salt bowl) into the pasta water. I still added the salt & just kept going. It turned out to be awesome. Now I make pasta that way always (except 2 tbs of pepper). I call it muddy sea water. 🥘♥️
This truly does look amazing ~ I know what I’ll be making this weekend 😋 thank you so much for sharing!
Are you open for suggestions? Add diced celery hearts w/the onions. sherry goes in w/the mushrooms(will absorb.) add flour, reduce stock to 2 c, add 1c white wine. add sprinkle of Bell seasoning and 1t of Tarragon before the stock. make bread crumbs out of 3 slices of sourdough bread, toss w/1/4 c melted butter, mix with 1c parmesan. cook in oven 15 min. Broil 3 min to toast topping. Just made this last night.
This is one of my favorite dishes. Always used noodles, but pasta might hold up and work better. I make a roux for Alfredo sauce adding FF half & half, keeping the calories down. I can do the same here. Anticipating left over Turkey after Thanksgiving. Thanks for a great recipe and video!
Bon appetit 🌹
I've never been more angry that my family won't eat mushrooms because this looks like a mandatory must try my mouth was watering the whole time what a great job chef!
Why not allowed?
@@vallymarie1208 my brother is allergic (supposedly) and my mom has this ridiculous childish gag reflex. She's not allergic if she doesn't know they're in the food she's totally fine it's just overreacting. I currently live with both so I have to tailor the meals I cook too my family's dietary needs. I'm moving soon and trust me I'm a freak for mushrooms I'm gonna cook for me lol
It's in the oven now, and my mouth is watering. But I have an equipment question. What garlic press do you use? Minecraft is next to useless and I end up mincing with a knife anyway.
Great job with clear instructions and engaging presentation. I made this tonight. Taste was really good, but overall too dry. Wondering if I could broil for shorter time to brown the top and without drying out?
subscribed............
Looks luscious!
I’ve been wanting to ask you about your Rondeau pot. How is it different than using a Dutch oven type pot? The Dutch oven is probably deeper. Does it matter?
Congratulations on your new studio. It looks great and I’ve been learning a lot from you for a few years now.
Merry Christmas 🎄
Can you make this with chicken as well?
Loved your live on Wednesday, and THIS looks amazing! Chef, my only issue is always gravy/roux/thick sauces. Yesterday, same as always: made the roux, added drippings and stock, stir, stir, stir, and 30 minutes later, not thick! Ratios are always right, but yesterday I even tried adding a slurry, and still, watery gravy! I'm wondering if maybe nonstick pans are doing something 🤔
It will always come down to two issues: either you didn't bring your sauce completely up to the boil (which is necessary to activate the roux) OR you simply didn't use enough roux. For a thick sauce, you'll need about 1 1/4 Tbsp *packed* AP flour per cup of stock (plus an equal amount of butter or oil). Cook the roux for a few minutes to get the raw flour taste out.
If you stick to this formula, you'll get a great sauce every time. Until you get the hang of it, you should make extra roux and add it after the sauce is boiling to thicken it further, or whisk together equal parts of water and corn starch; add it in very small amounts as it's boiling until you get the desired thickness. Just remember, corn starch also must come to a full boil to thicken.
If you over-thicken your sauce, add a bit of stock, cream or wine.
@@SuzanneBaruch Thanks!
@@HeyitsDee you're very welcome! Happy Holidays.
@@SuzanneBaruch You, too!
I hope you had a wonderful Thanksgiving. Tetrazzini is one of my favorite things but I've never made it. Let's do this
Where did you get that pot?
I grow mushrooms. Here's how to prep them prior to eating. Use a little wine, lemon juice or vinegar and a very very soft brush (I bought a soft bristle denture brush just for this purpose, still be very gentle) to properly clean your shrooms. No pressure on the brush, the acidic nature of the cleansers i mentioned do most of the work. Rinse in a strainer then pat dry, or spread them out on a cookie rack to air dry. Idk where this myth about not washing shrooms came from, but it's dangerous. Many types of shrooms are spawned in poo that isn't sterilized. Ecoli is no fun! It can be fatal in some cases..
Interested in that colander/strainer basket or pot and strainer/basket set. Does anyone know the manufacturer or know where to find it?
Can I omit the wine? I've never cooked with wine before.
Love it! Would be nice to give gluten free options! Like, what gluten free flour is best for this?
Sorry GF really isn’t my area of expertise.
We had about half of the people that were supposed to come to Thanksgiving dinner bail on the meal this year, so I have a metric butt-load of turkey leftover. Certainly gonna give this a try.
Btw, Chef, do you by chance have a Kentucky burgoo recipe? I'm from the Bluegrass State and just wondered if you'd ever taken a stab at our "roadkill soup".
I like this I’m gonna try to make this next year but with my own twist on it. You have to stop calling it noodles though You’re supposed to be Italian pasta is OK macaroni is OK Stop with the noodles it’s not Chinese food . Cmon man - You drive me crazy when you say noodles
Sorry, did not like it. Made it today and it was too bland. Needed some herbs.