What, you don't like some nerd who's never cooked a day in his life who's got five grand's worth of nerdy kitchen gadgets, yet somehow can't boil a pot of water on a stove without it going sour, yelling at you for forty minutes while he constructs some elaborate "dish" he saw on TikTok that no doubt tastes like a runaway garbage fire?
There are quite a few professional chefs on youtube. Sure, they're far outnumbered by home cooks, but they're there, and many of them are pretty well known
What I love about Will is that he never assumes that people are stupid. He presents the material in a way that's approachable for neophytes (like he's your mate from the pub) so that you can create some awesome outputs from your kitchen without spending years at Le Cordon Bleu. At the same time he gives you a glimpse into the reality (without conceit) that there is a lifetime worth of academic theory, technique and instinct that are the foundation of culinary excellence. I appreciate that balance, and am grateful to Will for his generous instruction.
Whole heartedly agree. His style of “hey mate”, approachability and style of presenting not only information on the recipe’s themselves but also their history and context just adds that extra je ne sais quoi! (Had to throw that in given the Frenchness of the sauces 😅)
Good comment. I immediately stopped what I was doing to watch this guy’s video. He’s got a great east going educational way about him. And right to the point. Can you imagine having his place near where you live? This is a chef to have a pint with.
Interesting. I love cooking. Strictly a self taught home cook that through the years have learned to cook most anything. But I couldn’t take the pace of you professionals. You guys work ungodly hard with punishing hours. Kudos to you successful professional chefs.
@@mrsmartypants_1 It's also like 100 degrees in my kitchen. I want to make a statement that every cooking job is like that, not just people with the title chef. If someone cooks for money it's brutal.
I’m a line cook stepping up. I can’t afford school. Have new borns and responsibilities. Like all men. I appreciate you for teaching everyone who wants to learn. Means a lot to me. The years I been working sauté and pasta, but I found myself in a place where I was comfortable. Since we elevated the restaurant and food. My boss had brought in big names into the restaurant. Basically put me back into a short order cook mentality. Which isn’t bad but since these guys have gone to school in Spain and Greece. I feel lesser? I appreciate this because I can learn and watch. Without feeling like I’m being judged by these chefs who would judge me as a short order. Thank you chef.
Personally speaking: Why would one pay money to learn a vocation in a chosen field, to a "school" that only offers basic skills but does not offer actual In-Real-Life working skills? I have wanted to attend culinary schools/studies, but the $$$$$ wasn't worth what I would've learned through obtaining jobs that taught me what I needed to know. Rather than paying for an education, I got paid to learn.
@@lLushKitty You're not paying to learn, you're paying for connections. Anybody who thinks they're paying to learn doesn't have a mindset that can achieve mastery.
@@lLushKitty Culinary school is half cooking/half business management. Being the head chef is about knowing more than mere recipes, it's about knowing how to curate a menu which can balance many of the same ingredients across different dishes while still having each taste unique, that way you reduce waste
@@lLushKitty almost all school was gatekeeping knowledge. you can learn anything yourself. the hardest thing to learn is discipline though. its a prerequisite
@@redjoker365 Waste? No. Cost. Everything is about the budget - and the fact is, most restaurants run on thin margins. You don't offer a huge variety of side vegetable options - you offer "in season vegetables" or however you want to term it. You use a very cost effective base like Rice, or Potato because they are 1. Inexpensive, 2. Long relative shelf life. Or you do in house bread baking - most simple breads are VERY quick, and are very cheap in terms of ingredients cost. So: You do that. You don't go fancy - and if you do, you advertise it. The only time you start dressing this up even more - is two fold: 1. sauces, 2. Fancier (more premium ticket price) venue. Tomato sauce can be a simple base - and its very easy to differnetiate it into a pizza sauce, basic tomato sauce, add red pepper to it, add something spicy to it, add meat balls, or just mix in some cooked ground meat... it's endless. If you do the spice mix correct and simmer it down - you have an amazing topping for Rice. But the core is the bulk tomato sauce. The reality is, the ingredients cost is relatively small in the grand scheme of things: Labour cost is high. And if you need to account for more variance because you have 3 types of vegetable side dishes that are wildly different: That is labour, that is going to be more material cost up front. Can you manage the waste? Absolutely - welcome to the world of vegetable stock and "soup of the day". ANY and I mean ANY chef worth their salt can do this. Any home cook does this constantly. So no: Culinary school isn't where you should be learning this. The financial paper work and the minimum health standards for keeping and maintaining a professional environment - ya, sure. Market assessment? Sure. The reality is, if you grow up in a house with someone who cooks, preps meals, and does a budget - you should have the principles down by the time you are 18 to do this. The scale is a little different: But that's an afternoon and some competency in basic math and statistics. The reality is, you go back a few decades and - people didn't expect university degrees for entry level jobs: They expected the person to know how to show up, and be willing to do the work no one else wanted to for long enough to demonstrate they had discipline. But at some point MBA's stopped wanting to train; people started having the attitude "school is for learning, work is for working".
I've been a professional chef for over 20 years, and even now, as a culinary arts instructor, I find seeing these foundation sauces prepared so beautifully as inspiring as ever. Outstanding video!
@@bennbeckman8005 That's a great question! So, the tomato sauce is the only example that doesn't depend on any sort of thickening agent or emulsification; all that to say that you're free and clear to freeze tomato sauce. Three of the sauces are thickened with a roux (fat+flour). You should be fine to freeze those, as well, since roux is one of the most stable thickeners.You're out of luck with the hollandaise, I'm afraid. It's a very unstable sauce that's extremely sentive to high temperatures. Hope this helps!
i have been a professional chef since 1975, with a stint as Executive Sous Chef to a European Certified Master Chef. i love reacting to cooking videos and i have to say, SPOT ON CHEF! you intelligently condensed years of experience and knowledge into a 20 minute video that is easy to follow, and will yield great results. Kudos to you. ☮❤🙏
@@kidkique i mean reacting to them. i have been cooking professionally since 1975 and i have acquired a little bit of knowledge. so, when i watch cooking videos i am definitely reacting to them in regard to what i have been taught, and what i have experienced. some are a complete disaster filled with improper technique, unsafe work habits, misinformation, and a myriad of other questionable things. some, like this video, are the real deal. in just under 20 minutes he imparts a wealth of knowledge and skill that takes years of dedication to acquire and is fundamental to so many dishes. not an easy task IMHO. 🍽
A lot of cooks on youtube seem like they're phony tryhards trying to look like they know what they're talking about. But this guy clearly has unbelievable amounts of experience and he seems very honest and down to earth and chill. You can tell he's really tasting and analyzing the food he makes and he really knows what he's talking about.
Big difference between a chef and a cook, though. This guy is a chef, and chefs cook as a career. Cooks just cook for themselves, friends, families, etc. The UA-cam CHEFS are teaching professional chefs, which is actually very few of us. Meanwhile, the vast majority are UA-cam COOKS, who are just trying to show us how to cook for ourselves and families without the need of a quarter million dollar kitchen and personal full-time dishwasher.
Fabulous! I’m a retired chef. You’ve removed the mystery of good cooking for the average person. What a great service! You’ve created good food quickly. Cheers from America!
For some reason, the counter-wipe at 18:20 made me really happy. Just the thoughtless repetition of the same action done a million times over a career, the instinctual need for a clean work space without any off the pomp and circumstance that comes with a lot of YT cooking tutorials. This guy cooks.
This is a good Star video. Should go into anyone’s Bible of videos. Really really really well done and informative. We could see his staff standing around soaking up the master class tutorial. Great comment.
Finally a proper chef. Im so sick of brain rot youtubers using childish phrases like 'food lube' and 'your doing XYZ wrong' and slapping pieces of meat/fish!! Loved this video mate. So refreshing to see something down to earth and still entertaining to watch, gives me hope 🙏🏻
I agree, it's too hyper-active and obnoxious with the formula that they follow. This is much more down to earth and even has a nice calming vibe to it. Such professionalism :)
I completely agree with you about this guys skill level. As a cook, I don't know if I should be impressed of suspicious that used the OED "word of the year, brain rot" for 2024
I am not a professional but I taste the ingredients before and the food as it cooks whereas my incredible wife throws everything together as written and rarely tastes until it’s on the plate. Both of us get good results only I get them more often. Tasting ensures consistent results.
i learned how to make the mother sauces back in culinary school. over a decade in the industry and it never occurred to me to make the base roux with beurre noisette, man. #todayigotschooled in less than five minutes. subscribing now.
I don t know which school you went to, but it s like the core of the sauce. Like in every book, the butter has to be browned that s when you stop the fire and start adding flour. The only time it s okay to not use beurre noisette is when you are in a hurry/lazy and just melt the butter in a microwave to start your bechamel. 😅 (Great to make a bechamel in 5 min for homecooking diner when hungry kids are urging you😅)
@@etienne8110 Well as a home cook im glad you said that because the video may have used brown butter (beurre noisette or ghee) I would have used just normal melted butter. and even in the video the chef said he didn't see why people would get ride of the milk soilds since they hold so much flavor.
My step-dad was a classically trained chef, he always heated the milk for bechamel and added it in a little at a time. Sometimes there were lumps that needed strained out, sometimes it was smooth as silk. Mom was a country cook who was always doing multiple things while cooking. Her milk gravy used the exact ingredients as dads bechamel, but she dumped all the cold milk into the pan with the roux, stirring rapidly for a couple minutes, then gently keeping it in motion for the remainder. Never the slightest hint of lumps!
I always use the recipe for bechamel from this bechamel showcase from Italia Squisita (can be found on youtube). It’s from a two star restaurant and they specifically mention to add cold milk to hot roux (or add warm milk to cold roux) to prevent lumping. He also adds all milk at once, also to prevent lumping. Then soft heat until the roux is fully dissolved in the milk before boiling down the bechamel to the right consistency. Stirring all the way from start to finish (especially on the edges of the pan). Since following that method my bechamel has never lumped ever. Doesn’t even need excessive whisking, because if you do it right the roux is dissolved into the milk and it can no longer lump together. Use a spoon along the pan edges to check if the roux is all gone before turning up the heat. No lumps guaranteed
My mum taught me these sauces when i was kid and teen. I am french. For the espagnole, i add the bouillon first and for the butter, i use a 'beurre manié'.
@@dneary 50/50 butter and flour. You knead it more than mix it. It is usually divided in little balls and you use it to thicken any type of sauce. I hope you understand English. It is easier for me.
"The butter solids have a lot of flavor. I can never understand why you'd take them out" - Fricking brilliant Chef! Never understood it either. Really only need clarified butter when a high enough heat application would burn the solids.
It's really that simple. If you're making clarified butter to use as a high smoke point cooking oil, you remove the butter solids. Otherwise, you don't.
I cook for a living in the Basque country now, but these sauces bring me back to my early years and they have served me well. Nicely executed, some lovely dishes and totally doable for a home cook too.Respect!
I used to know a Basque gentleman. he invited me over to his place one night and made a wonderful dinner for both of us! he could speak both Beautiful French and Beautiful Spanish.
This is great. I'm a busy mom, homesteader and wife so I'm trying to incorporate more vegetables from our garden into meals and you make it more refined for us! Thank you. ❤all I knew was basic roux modifications and our staple sugo before this.
A very solid method; however I believe there as many ways to make hollandaise, depending on what the sauce is for. Also, it’s possible to make a hollandaise that remains a nice consistency at room temp, but is able to be refrigerated then brought back to consistency the following day. Doubt anyone will show such a recipe: there as many hollandaise recipes as there are chefs😊
I fucking love this channel. I'm a young guy really new to the world of cooking and these guys make me really want to dive deep into it. The information, style, pov, and everything else just makes me want to cook and learn.
They’re great, if you’re gonna get into this, learn your craft from the basics and take as much in as you can from everyone you encounter, the only way to to get it 👍🏻
I couldn't agree more. I became a cook for a short period of time and left the industry. Watching these guys express their passion and care for their craft makes really miss the art of cooking and makes me want to get back into it.
I love your videos and I have learned so much from them, I am a retired electrician who’s wife is a few years younger and still working so I took over the cooking after I retired and it has become my new passion the last few years and my wife makes her friends and coworkers jealous with the meals I make for her, she says they all hate her now lol.
I love that you explain what the technical terms for things mean, like a Bain Marie (which aren’t that technical but can be off putting) so even people who are new to this can still enjoy
Oh yeah. Lots of butter, but these sauces just allows you to turn basic dishes/simple veggies into gourmet meals. Some sauces are quite easy to make (bechamel), some are trickier (hollandaise, bearnaise) but are really worth learning.
It's all in the sauce. It's what separates an amateur from a pro. Lots of folks can make a good steak, but a really good sauce, that is what takes it to the "restaurant" level.
Making the Espagnole sauce, he's not going to go crazy with the butter while adding almost half the pack. Just goes to prove what I've learned from watching pro-chefs cook. Their idea of a little bit of butter, or salt or oil etc is on a completely different scale to my concept of a little amount. If I was describing this recipe I'd say you need to add a shitload of butter. Brilliant video and very educational as always, with no pretence.
The French are often shocked to see how little butter other countries use. It makes sense that they'd use a lot-it's tasty and healthy, and they have it in abundance.
@@davidshaffer511butter is not the problem. americans eating 7 times a day is the problem. yes butter is high in calories but most french ppl eat twice a day and rarely snack so it works for them.
It's not a shitload of butter. It's the right amount of butter. Your instinct is to skimp on the butter, and you can't do that if you want your friends to say "Holy shit! Your food is great!" when you have them over.
So much information in this video that UA-camr cooks need to learn. I am so thankful it came across my feed. I will create at least 3 of these sauces when I have my next party which is buffet style, small plates. Thank you, Chef!
Damn, we made some chicken veg broth, then I followed your guide. Butter, flour, stirred it a lot, slowly added the broth, it was magic. Parsley and orange juice were the finish. This channel is truly inspiring. Thank you so much.
I already made most of those sauces, but it's crazy how much you can learn from pros. The care for the smallest things so the end product is perfect. Thank you, lads!
As a chef, it's always lovely seeing other chefs work. Appreciate the classic methods, knowing you can make every one of those sauces in the thermomix lol. Well done, chef!
I’m a fitter and turner by trade. My dad was a great cook. My brothers say “there wasn’t a bakos born who can’t cook “ it’s a trade/vocation. I struggle with timing, but get the pan sauces pretty good. This lesson is brilliant!
I’m 46, and have been cooking for myself since I was 12. I also worked in extremely high-end restaurants as a server and bartender from 8th grade until I graduated law school at 28. I love cooking; but lately I have been on a new “kick” after getting too overwhelmed with work about 10 years ago, and just ordering HelloFresh. This channel has been amazing for me. My mother always said “if you can read, you can cook.” But I have to admit, having a pocket video of how to make “X” at your disposal at any given moment has raised my skills to another level. I used to think I was above average in a kitchen, but now I know I wasn’t even born yet. Apparently every sauce is supposed to have a rue.😂
Ask a chef friend what the #1 difference is between food prepared at home, and the food prepared at a restaurant- namely, why does it (usually) taste so much better? They'll all same the same thing. It's Butter. Your favorite restaurant is using WAY more butter than you'd like to believe haha. It's a beautiful ingredient.
I can only remember 1 sauce I had in France. 2008 we visited a little cafe by our hotel in 13 Arrondissement and just had simple chicken with the best sauce my mouth has ever had. Based on what I learned in your video it probably was a bernaise type flavored to bring out the perfectly grilled chicken thigh with skin on. I don’t usually eat skin on chicken but that dinner I did. 2 best dishes I’ve had were in France. 🎉❤
@Shabla7 I'm planning to work alone in a food truck. My old jobs in the kitchen were mostly with Italian food, so I will work with fresh pasta. Nothing fancy, just simple, fresh and honest.
I gotta say: THANK YOU! I have never understood the accurate point of a Roux and you explained it crystal clear. Yesterday i have accomplished my very first bechamel sauce from scratch!
I’ve been watching all the sauce making videos I can find and I love this one. I made a garlic mushroom sauce last night that I would put up against anything anyone has. Thank you so much for the continuous learning from a real professional!
All the protein pairings are excellent. Everything here was cooked to perfection. I can't wait to try everything he inspired me to make. This guy deserves much better recognition than the other existing food celebrities. Keep being awesome, chef Will.
What's so good about this is the effortlessness. Makes you think you too could do it, and we all could, but never with the level of ease and talent. One of life's great underrated jobs, being a proper chef. Basically magicians
I mean, the average person could get effortless at a few sauces or a dish or two. The crazy part is the huge number of dishes a chef like this guy can make this effortlessly, as well as creating new recipes and variations on existing ones
@Jeremy-hx7zj yeah true! Very true. It's a skill and an art. And yeah, the level of unflappable that they achieve when putting out great food really is a skill
The techniques shown here are so simple(ish) and effective. Made a brown butter sauce for home made gnocchi last night based on the béchamel shown here, and it was great.
I studied professional cookery 30 years ago, with the basis on French cookery and gradually lost the passion over time as I got older, and watching you now has given me my passion back! Thank you! Does anyone know what type of vinegar he is using to add flavour to most of the dishes where required ?
The classic sauces were one of my very first subjects at catering school nearly thirty years ago, and arguably the subject that I loved the most. The classics are the foundation of every great dish, and they need time to make - something that is often foregone in this day and age (god I sound old but I'm only 45...) I had a recently qualified apprentice come for trial with me last month, and when i asked them to make a bechamel, they had no idea how to do it, without consulting google. That's a person that has been in the trade for four years, and visited culinary collage once a week - and it truly broke my heart.... We're all bombarded with the MasterChef 'wow' factor in cooking shows these days, but without the basic skills and knowledge of how to truly build a dish, I think we'll all be doomed in a few years time... He's my take on the above, all from memory from my time in school, and the muscle memory from using them almost daily over the last 29 years.... Bechamel - a roux (taken to a nut colour) of 50g each of butter and flour per litre of milk, flavoured with one onion studded with ten cloves and two bay leaves Soubise - 250g of sweated onions per litre of bechamel, blended to a very smooth consistency Velouté - a roux (taken to a 'blonde' colour) 50g each of butter and flour, for every litre of stock - chicken, veal, beef, vegetable Herb Velouté - 200g spinach, 50g parsley, 20g tarragon (all blanched and refreshed in iced water and drained well) Blend the above with 1 tbsp of mustard for every lire of velouté Espagnole - 100g of lardons (sliced bacon) to 100g of mirepoix (equal parts diced carrots, onions & celery) cooked in 50g butter. Once softened and slightly darkened. 50g of flour added to form a roux (cooked to a dark nut colour) to every litre of dark beef stock added once the roux hits the colour required. A L'Orange - As above with the juice of two oranges per litre of Espagnole Hollandaise (my way) - 500g butter, 50ml white wine vinegar, 50ml water & 2 stalks thyme, all heated until foaming, then poured into a running blender which has 2 whole eggs and 2 egg yolks in it. The hot butter mixture cooks the eggs and keeps it shelf stable for a day or two, without the pain of a double boiler and whisking until your arm falls off. Bearnaise - As above, but with half a bunch of tarragon added to the blender before the butter. Tomat - 2 diced onions, sweated until soft in a quarter cup of olive oil to 1kg chopped tinned tomatoes Romesco - As above, with the addition of three roasted peppers/capsicums (seeds and skins removed) 100g toasted blanched almonds, 50ml white wine vinegar, 1 clove of garlic - all bended until very smooth Huge props to chef for saying it like it is, not assuming we're all stupid and for reminding us all that the above sauces should be in every chef's repertoire, and learned by heart from day one.
Lovely. Really well explained & demonstrated. The first thing my father taught me in the kitchen was how to make a bread sauce. I thought it was like alchemy, studding the onion with cloves, flavouring the milk with it & bay, peppercorns & nutmeg. still think o that when I make it to this day. Sauces can really make or elevate a dish to greatness.
when my dad made Sunday brunch, and turned out amazing Frittatas, that was then i realized that men could cook and it wasn't just something that housewives did. my dad taught all manner of things, but cooking has always been high on the list.
@davidlevine1697 Cooking was always something that my Dad did well so I probably thought it was normal. I think that made me realise that cooking was cool & sexy was watching my favourite film. The Ipcress File (1965) has Michael Caine as Harry Palmer, a British agent who's a bit of a gourmand who the ladies fell for either in the supermarket buying food, or when he's whipping them up a French omelette. Len Deighton, the author, also did cookbooks & a newspaper column on cooking (I have a couple in my collection). Never been a cool coldwar spy, but the cooking has certainly helped. Plus it's a skill we should all really know.
I just realized that I will never become a chef or a suacier, and be a simple, single, unclassical, pathetic house cook. My guacamole and my hot gazpacho could never go beyond my kitchen table. But, anyway, I thank you, mister Fallw. for your delightful didactic video. Greetings from México.
This is the No 1 Culinary Channel on UA-cam right now. Perfect equilibrium of technique and cooking history. You are both excellent communicators and it’s very well edited from a digital media perspective. Well done 👍 Ill be watching every episode
Brilliant video - top tip don't watch this video with sound off and subtitles generated by UA-cam - I have just spend 20 minutes looking for a sauce called Bash Mouth 4:27
Fantastic channel. Love it. You are both so knowledgeable and impart your knowledge in a practical way explaining WHY you do things. Thank you so much. I am trying to incorporate what you teach into what I cook. Still a long way to go - but thank you.
Thank you my man, I was wondering why my homemade mayonnaise kept failing and your explanation of how salts effect the emulsion process completely reworked my understanding of the process. Merry Christmas.
Saw my first Fallow video yesterday ( chips - not unlike my own but I have never frozen them - why do that ? ) . Today two vids on sauces and another one on fried eggs. Even though I cook a lot of food in a similar manner , I do it as a self taught home cook , without the same precision nor depth understanding of what I am doing that you all have . You explain and demonstrate that so well . The slight differences and the values you show in the different processes and uses for them will make my food much better . I have subscribed and can't wait for the next one . Free tuition from those who truly understand their science and art is a priceless gift so I thank you very , very much .
The videos you both produce are fantastic. Straight, to the point and no bullshit. I didnt need to watch this, I know how to make mother sauces, yet i watched the entire thing and loved it.
This is just a really excellent video. Beautifully constructed. I know all these (basic) recipes but I still come away feeling that I have learned loads. Thanks!
In 1995 my first job was at a restaurant or a chef told me about the five mother sauces. Since then I've not heard one other Chef on any TV show any UA-cam video ever mention them, NOT ONE TIME until now. Thank you!
Wonderfully concise showcase of recipes, as always ❤ Quick comment about mothersauces in general: there's a guy on UA-cam who did a series about them and found out that mayonaise is one of the original mothersauces from Escoffier's work, but it got lost in translation to English. Worth a watch, even if you find it debatable the research into culinary history is fascinating to see!
i learned to make mayonnaise at the same time as the other mothers in culinary school. i wondered then why mayo wasn't considered foundational, since it is also a relatively simple and versatile base for other sauces.
@@yakitatefreakAioli is not made with mayo. It is the emulsification of garlic and oil. However, garlic mayo is so often referred to as "aioli", that it is losing its origin.
1) Love seeing chefs on a line enjoying their cooking. 2) This is the first time I've seen squid prepared in a way that the thought of trying it didn't gross me out.👍
I've been cooking all my life but just recently started cooking professionally. Thank you for this. Chef and I talk recipes and techniques all the time and this helps make better sense of some of it.
For the bechamel (for which he did a roux brun (brown roux)), you can cook less the butter and flour to have your sauce whiter. The basic rule learned in school in France is hot + cold : if you have a hot roux (flour and melted butter), you had cold milk. And if you have a cold roux (oil and flour), you had hot milk or other liquid.
Videos like this are why I have little patience for people who say they don't cook because no one taught them how. We all have access to videos like this. There is no longer any excuse for being unable to cook.
That was so informative to watch. I expect 90% of it will fall out of my head quickly, but even just taking away a few concepts is so useful. So appreciative of a video like this existing. Love the POV.
This is amazing! Trained at a classical french cousine that recived and maintained one michelin star for 21 years as i type this. But still this guy has more composure than my go to teacher🧑🍳🤷♂️
Excellent contents - Thanks for teaching in such a clear way - love how the sauce tech tree opens up - make This , add this ingredient - boom = different sauce.
This channel is the best. The simple fact they use ingredients that are all attainable and give you lots of detail, is enough to inspire you to cook. Thank you
Great video! I only have a small thing to specify. Hollandaise isn’t called a mother sauce in the original French edition of Escoffier’s book, and it appears that its classification as such comes from a translation error in the English editions. Mayonnaise, on the other hand, is called a Mother Sauce by Escoffier :) Source: went to check on the scan of the original book at the Bibliothèque Nationale de France.
Alex the french cooking guy had a whole series on the sauces, and even went to the library to get the details: ua-cam.com/video/pMXvAjH0Nco/v-deo.htmlsi=VRCOkhbCwzHuJuQ6
Skvělé video! Naučit se základy těchto 5 omáček je klíčem k dokonalému vaření. Každá z nich přidává jídlu úplně nový rozměr a může být základem pro spoustu skvělých receptů
Excellent. Back in the day at my girl's school in the late 1970s/early 80's, we were taught all these sauces exactly as you've shown them. I vividly recall learning Bechamel. It was not a case of girls being taught things to manage the home, this was amongst all the Latin and Physics and Chemistry, it is simply that cookery and nutrition were taught seriously, and the senior girls had to budget, cook and serve three course meals to all the founders day and formal events through the school year. One of the best things we learned.
Yes. I didn't go to a girl's school, and I - not a girl - was taught basic cooking, sewing, and home budgeting at school in the 80s. These are foundational skills that every adult should have. It's a shame they are no longer part of a standard education anymore, because they are no less necessary now than they were then.
@@xshiromorix I skipped the cooking and sewing in school in the '80s in favor of drafting, playing with power tools, and welding. I'm honestly glad I did, because I already knew how to cook and sew, I'd learned at home, but I'd never touched a welder before. I knew what they were teaching in the other class, and I didn't need to review how to fry an egg (I'd been doing it for years by then) or how to make a cake from a box mix (yes, seriously, that's what was taught). The "mother sauces" were not covered. And while I don't enjoy sewing, I was already more advanced than the basics they covered.
@jonc4403 In my school, those classes weren't mutually exclusive, thankfully. I was also taught some basic wood and metalworking. And yes, I did already have some cooking and sewing skills when I was 12 (the age at which those classes started to be taught), but I was surprised how many of my classmates didn't. With any subject, there are always going to be students at different levels, right? Some people learn more at home than others. Because I, like you, already had some knowledge, sure, I found some of the lessons tedious, but I can still recognise how they benefitted the students without that experience. We weren't being taught to make stuff from mixes, though. I can see how that would have felt like a waste of time.
I am a self tought hobby-/home cook and this video is worth so much. I generally do a veloute I learned today. I usually just dump all my stock into the pot so seeing how quickly your sauces get that nice texture I`ll make sure to take my time adding the stock next time, becuase not only do I get a worse texture normally, it seems like I even take longer and need some extra effort whisking to get any acceptable result.
1:50 That’s funny. I just came from watching a video by an Italian chef working at a three-star Michelin French restaurant, and he said exactly the opposite. He recommended always adding cold milk to a hot roux, precisely because your same reason: it coagulates too much otherwise. Interestingly, he also explained that the milk should be added all at once, contrary to your suggestion of gradually adding it. Now I’m really curious ...who’s actually right🤔?
Everything he said to do is counterintuitive. Add warm milk gradually is the right way to manage the consistency. Adding cold milk at once will make it lumpy. The flour lumps wont cook out before the milk burns. Even if you blitz the lumps, the final product will have a floury taste and texture. Chef of 17 years,
five fundamentals of haute cuisine with variations included, and half a dozen small little tricks on the side - in under twenty minutes: boom! gosh i love see this kind of quality condensed no bullshit content. just ordered the book btw; i might only be a home cook but i have been striving for decades to always push it - especially when i visit friends and cook in exchange for lodging, or just cause i love 'em. while a formal education is not going to happen i think, a good read is always appreciated -- and since you mentioned "Le repèrtoire de la cuisine" .... well, study material it is then. thanks for the video
Thank you for this video man, you really are a natural teacher, didn't complicate things, everything seems perfectly doable and understandable. I'm just passionate about cooking, and whenever I heard the terms Bechamel, Bearnaise and Hollandaise spacerockets would pop up in my mind hearing those names. Now i'll actually have to make them, and to be honest, i reckon i ll fancy the herb veloute the most cause it looks so nice
It's nice to see a cook being a UA-camr instead of a UA-camr being a cook.
you may be right maybe they are there but their videos are not meant for quick dopamine.
That is no cook, that is a chef.
What, you don't like some nerd who's never cooked a day in his life who's got five grand's worth of nerdy kitchen gadgets, yet somehow can't boil a pot of water on a stove without it going sour, yelling at you for forty minutes while he constructs some elaborate "dish" he saw on TikTok that no doubt tastes like a runaway garbage fire?
😄👍
There are quite a few professional chefs on youtube. Sure, they're far outnumbered by home cooks, but they're there, and many of them are pretty well known
What I love about Will is that he never assumes that people are stupid. He presents the material in a way that's approachable for neophytes (like he's your mate from the pub) so that you can create some awesome outputs from your kitchen without spending years at Le Cordon Bleu. At the same time he gives you a glimpse into the reality (without conceit) that there is a lifetime worth of academic theory, technique and instinct that are the foundation of culinary excellence. I appreciate that balance, and am grateful to Will for his generous instruction.
Whole heartedly agree. His style of “hey mate”, approachability and style of presenting not only information on the recipe’s themselves but also their history and context just adds that extra je ne sais quoi! (Had to throw that in given the Frenchness of the sauces 😅)
Good comment. I immediately stopped what I was doing to watch this guy’s video. He’s got a great east going educational way about him. And right to the point. Can you imagine having his place near where you live? This is a chef to have a pint with.
^^This^^
Totally on board. You nailed everything here. I've nothing to add, just a POB for ya.
Well said!
Chef of 25 years and I always just love watching people teach the mother sauces
Me too
Interesting. I love cooking. Strictly a self taught home cook that through the years have learned to cook most anything. But I couldn’t take the pace of you professionals. You guys work ungodly hard with punishing hours. Kudos to you successful professional chefs.
Indeed!
@@mrsmartypants_1 It's also like 100 degrees in my kitchen. I want to make a statement that every cooking job is like that, not just people with the title chef. If someone cooks for money it's brutal.
I was gonna say this same thing except I only have 15 years under my toque
I’m a line cook stepping up. I can’t afford school. Have new borns and responsibilities. Like all men. I appreciate you for teaching everyone who wants to learn. Means a lot to me. The years I been working sauté and pasta, but I found myself in a place where I was comfortable. Since we elevated the restaurant and food. My boss had brought in big names into the restaurant. Basically put me back into a short order cook mentality. Which isn’t bad but since these guys have gone to school in Spain and Greece. I feel lesser? I appreciate this because I can learn and watch. Without feeling like I’m being judged by these chefs who would judge me as a short order. Thank you chef.
Personally speaking:
Why would one pay money to learn a vocation in a chosen field, to a "school" that only offers basic skills but does not offer actual In-Real-Life working skills?
I have wanted to attend culinary schools/studies, but the $$$$$ wasn't worth what I would've learned through obtaining jobs that taught me what I needed to know.
Rather than paying for an education, I got paid to learn.
@@lLushKitty You're not paying to learn, you're paying for connections. Anybody who thinks they're paying to learn doesn't have a mindset that can achieve mastery.
@@lLushKitty Culinary school is half cooking/half business management. Being the head chef is about knowing more than mere recipes, it's about knowing how to curate a menu which can balance many of the same ingredients across different dishes while still having each taste unique, that way you reduce waste
@@lLushKitty almost all school was gatekeeping knowledge. you can learn anything yourself. the hardest thing to learn is discipline though. its a prerequisite
@@redjoker365 Waste? No. Cost. Everything is about the budget - and the fact is, most restaurants run on thin margins.
You don't offer a huge variety of side vegetable options - you offer "in season vegetables" or however you want to term it. You use a very cost effective base like Rice, or Potato because they are 1. Inexpensive, 2. Long relative shelf life. Or you do in house bread baking - most simple breads are VERY quick, and are very cheap in terms of ingredients cost. So: You do that. You don't go fancy - and if you do, you advertise it.
The only time you start dressing this up even more - is two fold: 1. sauces, 2. Fancier (more premium ticket price) venue.
Tomato sauce can be a simple base - and its very easy to differnetiate it into a pizza sauce, basic tomato sauce, add red pepper to it, add something spicy to it, add meat balls, or just mix in some cooked ground meat... it's endless. If you do the spice mix correct and simmer it down - you have an amazing topping for Rice. But the core is the bulk tomato sauce.
The reality is, the ingredients cost is relatively small in the grand scheme of things: Labour cost is high. And if you need to account for more variance because you have 3 types of vegetable side dishes that are wildly different: That is labour, that is going to be more material cost up front. Can you manage the waste? Absolutely - welcome to the world of vegetable stock and "soup of the day".
ANY and I mean ANY chef worth their salt can do this. Any home cook does this constantly.
So no: Culinary school isn't where you should be learning this. The financial paper work and the minimum health standards for keeping and maintaining a professional environment - ya, sure. Market assessment? Sure.
The reality is, if you grow up in a house with someone who cooks, preps meals, and does a budget - you should have the principles down by the time you are 18 to do this. The scale is a little different: But that's an afternoon and some competency in basic math and statistics.
The reality is, you go back a few decades and - people didn't expect university degrees for entry level jobs: They expected the person to know how to show up, and be willing to do the work no one else wanted to for long enough to demonstrate they had discipline. But at some point MBA's stopped wanting to train; people started having the attitude "school is for learning, work is for working".
I've been a professional chef for over 20 years, and even now, as a culinary arts instructor, I find seeing these foundation sauces prepared so beautifully as inspiring as ever. Outstanding video!
Hey man
Can these sauces be stored and used multiple times throughout the week/month or are they supposed to be eaten right away and can't be stored
@@bennbeckman8005 That's a great question! So, the tomato sauce is the only example that doesn't depend on any sort of thickening agent or emulsification; all that to say that you're free and clear to freeze tomato sauce. Three of the sauces are thickened with a roux (fat+flour). You should be fine to freeze those, as well, since roux is one of the most stable thickeners.You're out of luck with the hollandaise, I'm afraid. It's a very unstable sauce that's extremely sentive to high temperatures. Hope this helps!
i have been a professional chef since 1975, with a stint as Executive Sous Chef to a European Certified Master Chef. i love reacting to cooking videos and i have to say, SPOT ON CHEF! you intelligently condensed years of experience and knowledge into a 20 minute video that is easy to follow, and will yield great results.
Kudos to you.
☮❤🙏
reacting to cooking videos?? Do you mean watching them?
@@kidkique i mean reacting to them. i have been cooking professionally since 1975 and i have acquired a little bit of knowledge. so, when i watch cooking videos i am definitely reacting to them in regard to what i have been taught, and what i have experienced. some are a complete disaster filled with improper technique, unsafe work habits, misinformation, and a myriad of other questionable things. some, like this video, are the real deal. in just under 20 minutes he imparts a wealth of knowledge and skill that takes years of dedication to acquire and is fundamental to so many dishes. not an easy task IMHO. 🍽
@@davidlevine1697 : Well said.
He surely did a great job!!!!
I appreciate the video and also your feedback as a professional chef on it. A thousand aura points for both of you 😅
A lot of cooks on youtube seem like they're phony tryhards trying to look like they know what they're talking about. But this guy clearly has unbelievable amounts of experience and he seems very honest and down to earth and chill. You can tell he's really tasting and analyzing the food he makes and he really knows what he's talking about.
He trained under one of the best chefs in the world, Heston.
Your not wrong ! No bullshit springs to mind.
Big difference between a chef and a cook, though. This guy is a chef, and chefs cook as a career. Cooks just cook for themselves, friends, families, etc. The UA-cam CHEFS are teaching professional chefs, which is actually very few of us. Meanwhile, the vast majority are UA-cam COOKS, who are just trying to show us how to cook for ourselves and families without the need of a quarter million dollar kitchen and personal full-time dishwasher.
Right some on YT dump in foil pan having no idea of cooking terms. Pleasure to watch a pro
Not everyone can train like this. I think they call themselves home cooks and you just don't know what that means.
Fabulous! I’m a retired chef. You’ve removed the mystery of good cooking for the average person. What a great service! You’ve created good food quickly. Cheers from America!
For some reason, the counter-wipe at 18:20 made me really happy. Just the thoughtless repetition of the same action done a million times over a career, the instinctual need for a clean work space without any off the pomp and circumstance that comes with a lot of YT cooking tutorials. This guy cooks.
I love how you know the chemical reactions involved in mixing two ingredients and the effect it has on the food. Absolutely brilliant!
Thats basically what the difference between a chef and a cook boils down to. A cook knows what to do, a Chef knows why they're doing it. :)
I like how you gave an example of how each base sauce can be used as well as just how to make it.
thanks bot
@redwarf8118 ?
This is a good Star video. Should go into anyone’s Bible of videos. Really really really well done and informative. We could see his staff standing around soaking up the master class tutorial. Great comment.
@@rbu2136 thanks bot
There is nothing better than watching a pro work their trade. The ease with which he produces such elegant sauces is both elegant and informative.
Finally a proper chef. Im so sick of brain rot youtubers using childish phrases like 'food lube' and 'your doing XYZ wrong' and slapping pieces of meat/fish!! Loved this video mate. So refreshing to see something down to earth and still entertaining to watch, gives me hope 🙏🏻
I agree, it's too hyper-active and obnoxious with the formula that they follow. This is much more down to earth and even has a nice calming vibe to it. Such professionalism :)
I completely agree with you about this guys skill level. As a cook, I don't know if I should be impressed of suspicious that used the OED "word of the year, brain rot" for 2024
You’re so right. Slapping meat and slamming items down on cutting surfaces HAS to go.
It sounds like you're specifically calling out Joshua Weissman 😆
I don't blame you one bit.
I think whatever makes people learn more about food and how they can elevate their own dishes is good.
As someone into cooking but yet having to learn how to make sauces, this is quite literally a holy grail video! Thank you!
He’s not lying about sweetness. You can have two identical-looking white onions and they will taste very different. Taste everything.
I am not a professional but I taste the ingredients before and the food as it cooks whereas my incredible wife throws everything together as written and rarely tastes until it’s on the plate. Both of us get good results only I get them more often. Tasting ensures consistent results.
i learned how to make the mother sauces back in culinary school. over a decade in the industry and it never occurred to me to make the base roux with beurre noisette, man. #todayigotschooled in less than five minutes.
subscribing now.
I don t know which school you went to, but it s like the core of the sauce. Like in every book, the butter has to be browned that s when you stop the fire and start adding flour.
The only time it s okay to not use beurre noisette is when you are in a hurry/lazy and just melt the butter in a microwave to start your bechamel. 😅 (Great to make a bechamel in 5 min for homecooking diner when hungry kids are urging you😅)
@@etienne8110 Well as a home cook im glad you said that because the video may have used brown butter (beurre noisette or ghee) I would have used just normal melted butter. and even in the video the chef said he didn't see why people would get ride of the milk soilds since they hold so much flavor.
I made the L'Orange with pan seared chicken, roasted potatoes and pinot noir to drink. Amazing stuff, thanks for making me a better home cook
My step-dad was a classically trained chef, he always heated the milk for bechamel and added it in a little at a time. Sometimes there were lumps that needed strained out, sometimes it was smooth as silk. Mom was a country cook who was always doing multiple things while cooking. Her milk gravy used the exact ingredients as dads bechamel, but she dumped all the cold milk into the pan with the roux, stirring rapidly for a couple minutes, then gently keeping it in motion for the remainder. Never the slightest hint of lumps!
😂 opposite of what he suggests & ur dad did?
I think mom had superior whisking skills.
I always use the recipe for bechamel from this bechamel showcase from Italia Squisita (can be found on youtube). It’s from a two star restaurant and they specifically mention to add cold milk to hot roux (or add warm milk to cold roux) to prevent lumping. He also adds all milk at once, also to prevent lumping. Then soft heat until the roux is fully dissolved in the milk before boiling down the bechamel to the right consistency. Stirring all the way from start to finish (especially on the edges of the pan). Since following that method my bechamel has never lumped ever. Doesn’t even need excessive whisking, because if you do it right the roux is dissolved into the milk and it can no longer lump together. Use a spoon along the pan edges to check if the roux is all gone before turning up the heat. No lumps guaranteed
Mama knows best. Cooking with love.
Nurture vs. nature
This probably is one of the best videos ever made on sauces
it's the complete explanation
My mum taught me these sauces when i was kid and teen. I am french.
For the espagnole, i add the bouillon first and for the butter, i use a 'beurre manié'.
C'est quoi du beurre manié ?
@@dneary 50/50 butter and flour. You knead it more than mix it. It is usually divided in little balls and you use it to thicken any type of sauce. I hope you understand English. It is easier for me.
@GladysSusanaRomero Either is fine, ça m'est égal 😁 So does the flour un the beurre manié replace the flour in the recipe in the video?
@@dneary , yes.
Respect à la maman, elle vous a légué un héritage pour la vie.
"The butter solids have a lot of flavor. I can never understand why you'd take them out" - Fricking brilliant Chef! Never understood it either. Really only need clarified butter when a high enough heat application would burn the solids.
It's really that simple. If you're making clarified butter to use as a high smoke point cooking oil, you remove the butter solids. Otherwise, you don't.
True, I've never understood it either. If you're worrying about the smoking point, add some other oil to raise the scorch temperature.
@@grandpavanderhof That actually will not work. The butter solids in the mixture will still burn at the same temperature.
I cook for a living in the Basque country now, but these sauces bring me back to my early years and they have served me well. Nicely executed, some lovely dishes and totally doable for a home cook too.Respect!
miam le pays basque, un pays plein de ressources culinaires, ça me manque...
I used to know a Basque gentleman. he invited me over to his place one night and made
a wonderful dinner for both of us! he could speak both Beautiful French and Beautiful Spanish.
This is possibly the best cooking video I've seen on UA-cam.
This is great. I'm a busy mom, homesteader and wife so I'm trying to incorporate more vegetables from our garden into meals and you make it more refined for us! Thank you. ❤all I knew was basic roux modifications and our staple sugo before this.
A genuine Masterclass! Possibly one of the most informative 20 mins you'll ever witness.
I tried your hollandaise method yesterday and its bulletproof the sauce didn't split on the pass under the lights. cheers
It's always fun to learn a technique that works every time.
The bit of water really helps with stabilizing. AND when to add the salt. Liked learning about how it can cause the egg to coagulate early.
Grab a small tub of xanthan gum. Use only when in the shit
A very solid method; however I believe there as many ways to make hollandaise, depending on what the sauce is for. Also, it’s possible to make a hollandaise that remains a nice consistency at room temp, but is able to be refrigerated then brought back to consistency the following day. Doubt anyone will show such a recipe: there as many hollandaise recipes as there are chefs😊
@@donscott6431 True we have 5 chefs and they all have different ways. If it splits a bit of cold water and the Bamix saves it.
I fucking love this channel. I'm a young guy really new to the world of cooking and these guys make me really want to dive deep into it. The information, style, pov, and everything else just makes me want to cook and learn.
Good for you mate, keep learning 👍🏻
They’re great, if you’re gonna get into this, learn your craft from the basics and take as much in as you can from everyone you encounter, the only way to to get it 👍🏻
was gonna leave a comment, but you pretty much wrote what i was going to say......apart from the young bit!!😁
Exclusively the only cooking videos I watch now are from these guys. Nothing else compares
I couldn't agree more. I became a cook for a short period of time and left the industry. Watching these guys express their passion and care for their craft makes really miss the art of cooking and makes me want to get back into it.
I love your videos and I have learned so much from them, I am a retired electrician who’s wife is a few years younger and still working so I took over the cooking after I retired and it has become my new passion the last few years and my wife makes her friends and coworkers jealous with the meals I make for her, she says they all hate her now lol.
I love that you explain what the technical terms for things mean, like a Bain Marie (which aren’t that technical but can be off putting) so even people who are new to this can still enjoy
I am so glad you mentioned tinned tomatoes being ok, I swear by them as a standby, and agree with the taste.
I use Pomi and Cento Passata for so much these days!
Especially because the available produce in the US now is horrible.
Gordon Ramsey would not approve
Learned these from a random old book in my mid 20s, and lemme tell you, it takes your cooking game so far.
Oh yeah.
Lots of butter, but these sauces just allows you to turn basic dishes/simple veggies into gourmet meals.
Some sauces are quite easy to make (bechamel), some are trickier (hollandaise, bearnaise) but are really worth learning.
It's all in the sauce. It's what separates an amateur from a pro. Lots of folks can make a good steak, but a really good sauce, that is what takes it to the "restaurant" level.
Making the Espagnole sauce, he's not going to go crazy with the butter while adding almost half the pack. Just goes to prove what I've learned from watching pro-chefs cook. Their idea of a little bit of butter, or salt or oil etc is on a completely different scale to my concept of a little amount. If I was describing this recipe I'd say you need to add a shitload of butter.
Brilliant video and very educational as always, with no pretence.
The French are often shocked to see how little butter other countries use. It makes sense that they'd use a lot-it's tasty and healthy, and they have it in abundance.
@@davidshaffer511butter is not the problem. americans eating 7 times a day is the problem. yes butter is high in calories but most french ppl eat twice a day and rarely snack so it works for them.
One of Julia Childs first observations about French cooking, and she loved it!
It's not a shitload of butter. It's the right amount of butter. Your instinct is to skimp on the butter, and you can't do that if you want your friends to say "Holy shit! Your food is great!" when you have them over.
@@jonc4403 I always skimp on the vegetable oil but never the butter/ghee 🙏🙏
So much information in this video that UA-camr cooks need to learn.
I am so thankful it came across my feed.
I will create at least 3 of these sauces when I have my next party which is buffet style, small plates. Thank you, Chef!
Damn, we made some chicken veg broth, then I followed your guide. Butter, flour, stirred it a lot, slowly added the broth, it was magic. Parsley and orange juice were the finish. This channel is truly inspiring. Thank you so much.
I already made most of those sauces, but it's crazy how much you can learn from pros. The care for the smallest things so the end product is perfect. Thank you, lads!
"Perfection is a lot of little things done well" - Marco Pierre White
Yeah, the little details make a huge difference. Like tasting constantly, using warm milk or seasoning at the right times. Great info.
As a chef, it's always lovely seeing other chefs work. Appreciate the classic methods, knowing you can make every one of those sauces in the thermomix lol. Well done, chef!
I’m a fitter and turner by trade. My dad was a great cook. My brothers say “there wasn’t a bakos born who can’t cook “ it’s a trade/vocation. I struggle with timing, but get the pan sauces pretty good.
This lesson is brilliant!
I’m 46, and have been cooking for myself since I was 12. I also worked in extremely high-end restaurants as a server and bartender from 8th grade until I graduated law school at 28. I love cooking; but lately I have been on a new “kick” after getting too overwhelmed with work about 10 years ago, and just ordering HelloFresh. This channel has been amazing for me. My mother always said “if you can read, you can cook.” But I have to admit, having a pocket video of how to make “X” at your disposal at any given moment has raised my skills to another level. I used to think I was above average in a kitchen, but now I know I wasn’t even born yet. Apparently every sauce is supposed to have a rue.😂
roux 🙂
“I don’t want to go mad” drops in half a pack of butter 😂
one thousand times better than any amount of olive oil
@@MyDigitalCultwhat do you mean?
All french sauces are just a lot of butter in the end 😅
Ask a chef friend what the #1 difference is between food prepared at home, and the food prepared at a restaurant- namely, why does it (usually) taste so much better?
They'll all same the same thing. It's Butter. Your favorite restaurant is using WAY more butter than you'd like to believe haha.
It's a beautiful ingredient.
I was thinking the same thing😂
I can only remember 1 sauce I had in France. 2008 we visited a little cafe by our hotel in 13 Arrondissement and just had simple chicken with the best sauce my mouth has ever had. Based on what I learned in your video it probably was a bernaise type flavored to bring out the perfectly grilled chicken thigh with skin on. I don’t usually eat skin on chicken but that dinner I did. 2 best dishes I’ve had were in France. 🎉❤
Hey man, I'm going back in the kitchen after almost 7 years to start my own business. You guys helped me a lot with those sharp techniques. God bless!
Whats your plan out of curiosity?
@Shabla7 I'm planning to work alone in a food truck. My old jobs in the kitchen were mostly with Italian food, so I will work with fresh pasta. Nothing fancy, just simple, fresh and honest.
Good luck!! I hope you have much success! Food can create powerful experiences and amazing memories! ♡
@@ophilianecr Thank you for your kindness.
I gotta say: THANK YOU! I have never understood the accurate point of a Roux and you explained it crystal clear. Yesterday i have accomplished my very first bechamel sauce from scratch!
I’ve been watching all the sauce making videos I can find and I love this one. I made a garlic mushroom sauce last night that I would put up against anything anyone has. Thank you so much for the continuous learning from a real professional!
All the protein pairings are excellent. Everything here was cooked to perfection. I can't wait to try everything he inspired me to make.
This guy deserves much better recognition than the other existing food celebrities. Keep being awesome, chef Will.
Meat is not protein child.
What's so good about this is the effortlessness. Makes you think you too could do it, and we all could, but never with the level of ease and talent. One of life's great underrated jobs, being a proper chef. Basically magicians
I mean, the average person could get effortless at a few sauces or a dish or two. The crazy part is the huge number of dishes a chef like this guy can make this effortlessly, as well as creating new recipes and variations on existing ones
@Jeremy-hx7zj yeah true! Very true. It's a skill and an art. And yeah, the level of unflappable that they achieve when putting out great food really is a skill
wth is this hidden gem of a channel and video, oh my just everything about this video was perfect. please more please!
they're out here giving us serious knowledge for free, absolutely zero pretension too.
Join us Fallowers!
I got "L'Art Culinaire" original edition from my grandfather, I read it when I was a child and learned a lot too.
The techniques shown here are so simple(ish) and effective. Made a brown butter sauce for home made gnocchi last night based on the béchamel shown here, and it was great.
I only discovered this channel a short while ago and has risen immediately into the very top of UA-cam cooking channels for me. Superb content.
I studied professional cookery 30 years ago, with the basis on French cookery and gradually lost the passion over time as I got older, and watching you now has given me my passion back! Thank you!
Does anyone know what type of vinegar he is using to add flavour to most of the dishes where required ?
Probably a white or red wine vinegar
You, good Sir, have nailed it better than about 200 other videos we've watched on this topic.
The classic sauces were one of my very first subjects at catering school nearly thirty years ago, and arguably the subject that I loved the most. The classics are the foundation of every great dish, and they need time to make - something that is often foregone in this day and age (god I sound old but I'm only 45...) I had a recently qualified apprentice come for trial with me last month, and when i asked them to make a bechamel, they had no idea how to do it, without consulting google. That's a person that has been in the trade for four years, and visited culinary collage once a week - and it truly broke my heart.... We're all bombarded with the MasterChef 'wow' factor in cooking shows these days, but without the basic skills and knowledge of how to truly build a dish, I think we'll all be doomed in a few years time...
He's my take on the above, all from memory from my time in school, and the muscle memory from using them almost daily over the last 29 years....
Bechamel - a roux (taken to a nut colour) of 50g each of butter and flour per litre of milk, flavoured with one onion studded with ten cloves and two bay leaves
Soubise - 250g of sweated onions per litre of bechamel, blended to a very smooth consistency
Velouté - a roux (taken to a 'blonde' colour) 50g each of butter and flour, for every litre of stock - chicken, veal, beef, vegetable
Herb Velouté - 200g spinach, 50g parsley, 20g tarragon (all blanched and refreshed in iced water and drained well) Blend the above with 1 tbsp of mustard for every lire of velouté
Espagnole - 100g of lardons (sliced bacon) to 100g of mirepoix (equal parts diced carrots, onions & celery) cooked in 50g butter. Once softened and slightly darkened. 50g of flour added to form a roux (cooked to a dark nut colour) to every litre of dark beef stock added once the roux hits the colour required.
A L'Orange - As above with the juice of two oranges per litre of Espagnole
Hollandaise (my way) - 500g butter, 50ml white wine vinegar, 50ml water & 2 stalks thyme, all heated until foaming, then poured into a running blender which has 2 whole eggs and 2 egg yolks in it. The hot butter mixture cooks the eggs and keeps it shelf stable for a day or two, without the pain of a double boiler and whisking until your arm falls off.
Bearnaise - As above, but with half a bunch of tarragon added to the blender before the butter.
Tomat - 2 diced onions, sweated until soft in a quarter cup of olive oil to 1kg chopped tinned tomatoes
Romesco - As above, with the addition of three roasted peppers/capsicums (seeds and skins removed) 100g toasted blanched almonds, 50ml white wine vinegar, 1 clove of garlic - all bended until very smooth
Huge props to chef for saying it like it is, not assuming we're all stupid and for reminding us all that the above sauces should be in every chef's repertoire, and learned by heart from day one.
Everytime i make mashed potaoes i take a moment to appreciate the brilliance of the guy that put butter and milk into boiled potatoes
Lovely. Really well explained & demonstrated. The first thing my father taught me in the kitchen was how to make a bread sauce. I thought it was like alchemy, studding the onion with cloves, flavouring the milk with it & bay, peppercorns & nutmeg. still think o that when I make it to this day. Sauces can really make or elevate a dish to greatness.
when my dad made Sunday brunch, and turned out amazing Frittatas, that was then i realized that men could cook and it wasn't just something that housewives did. my dad taught all manner of things, but cooking has always been high on the list.
@davidlevine1697 Cooking was always something that my Dad did well so I probably thought it was normal.
I think that made me realise that cooking was cool & sexy was watching my favourite film. The Ipcress File (1965) has Michael Caine as Harry Palmer, a British agent who's a bit of a gourmand who the ladies fell for either in the supermarket buying food, or when he's whipping them up a French omelette. Len Deighton, the author, also did cookbooks & a newspaper column on cooking (I have a couple in my collection).
Never been a cool coldwar spy, but the cooking has certainly helped. Plus it's a skill we should all really know.
I just realized that I will never become a chef or a suacier, and be a simple, single, unclassical, pathetic house cook. My guacamole and my hot gazpacho could never go beyond my kitchen table. But, anyway, I thank you, mister Fallw. for your delightful didactic video. Greetings from México.
Love the quick and direct presentation without feeling like the depth of the recipe is diminished.
This is the No 1 Culinary Channel on UA-cam right now. Perfect equilibrium of technique and cooking history.
You are both excellent communicators and it’s very well edited from a digital media perspective.
Well done 👍 Ill be watching every episode
Brilliant video - top tip don't watch this video with sound off and subtitles generated by UA-cam - I have just spend 20 minutes looking for a sauce called Bash Mouth 4:27
😂 rewatch with subtitles for entertainment purposes only
😂
Even better, the CC tells you, in the middle of making one of the sauces, to “boil all your socks”. 😂
😂😂😂😂😂😂😂😂😂Thanks for sharing that.
I've learned more in these 20 mins than in hours of watching other cooking videos. Excellent informative content. THANK YOU!
Love this guy. So down to earth e.g. using the complete melted butter; using tinned tomatoes. Unpretentious lad. Excellent!
Glad you enjoyed it
The best tinned tomatoes do not contain citric acid. It makes a big difference. If there is citric acid the tomatoes have been skinned with lye.
I am stunned… and blessed to be brought here by the algorithm. He brings to us something so precious in a silver spoon ❤
Fantastic channel. Love it. You are both so knowledgeable and impart your knowledge in a practical way explaining WHY you do things. Thank you so much. I am trying to incorporate what you teach into what I cook. Still a long way to go - but thank you.
Thank you my man, I was wondering why my homemade mayonnaise kept failing and your explanation of how salts effect the emulsion process completely reworked my understanding of the process.
Merry Christmas.
Saw my first Fallow video yesterday ( chips - not unlike my own but I have never frozen them - why do that ? ) . Today two vids on sauces and another one on fried eggs. Even though I cook a lot of food in a similar manner , I do it as a self taught home cook , without the same precision nor depth understanding of what I am doing that you all have . You explain and demonstrate that so well . The slight differences and the values you show in the different processes and uses for them will make my food much better . I have subscribed and can't wait for the next one . Free tuition from those who truly understand their science and art is a priceless gift so I thank you very , very much .
Dudes a cook! Finally not a UA-camr trying to be a chef!
he cuts out all the nonsense, and just gives you the info, i don't need elaboration or fluff! love this guy! so good.
I am disappointed in myself for not finding your channel sooner. This was fantastic, thank you!
The videos you both produce are fantastic. Straight, to the point and no bullshit. I didnt need to watch this, I know how to make mother sauces, yet i watched the entire thing and loved it.
Insanely grateful for the knowledge, and content you put out for us. Thank you Chefs!
Fallow will be the first destination when I’m in London!
Before I watched this video I could make 3 of these sauces. Now I can make the other two. Thanks mate.
This is just a really excellent video. Beautifully constructed. I know all these (basic) recipes but I still come away feeling that I have learned loads. Thanks!
In 1995 my first job was at a restaurant or a chef told me about the five mother sauces.
Since then I've not heard one other Chef on any TV show any UA-cam video ever mention them, NOT ONE TIME until now.
Thank you!
Thank you Chef. These type of videos are inspiring. Please continue to do them.
Best cooking channel around
Wonderfully concise showcase of recipes, as always ❤
Quick comment about mothersauces in general: there's a guy on UA-cam who did a series about them and found out that mayonaise is one of the original mothersauces from Escoffier's work, but it got lost in translation to English. Worth a watch, even if you find it debatable the research into culinary history is fascinating to see!
Interesting!
i learned to make mayonnaise at the same time as the other mothers in culinary school. i wondered then why mayo wasn't considered foundational, since it is also a relatively simple and versatile base for other sauces.
It makes sense since mayonnaise is the basis of remoulade, aioli, and other cold egg and fat emulsions.
ua-cam.com/video/pMXvAjH0Nco/v-deo.html there's the video you're talking about
@@yakitatefreakAioli is not made with mayo. It is the emulsification of garlic and oil. However, garlic mayo is so often referred to as "aioli", that it is losing its origin.
1) Love seeing chefs on a line enjoying their cooking. 2) This is the first time I've seen squid prepared in a way that the thought of trying it didn't gross me out.👍
I've been cooking all my life but just recently started cooking professionally. Thank you for this. Chef and I talk recipes and techniques all the time and this helps make better sense of some of it.
1:14 the googly eyes in the pot🤪🤪🤪
😂😂😂😂
For the bechamel (for which he did a roux brun (brown roux)), you can cook less the butter and flour to have your sauce whiter. The basic rule learned in school in France is hot + cold : if you have a hot roux (flour and melted butter), you had cold milk. And if you have a cold roux (oil and flour), you had hot milk or other liquid.
Videos like this are why I have little patience for people who say they don't cook because no one taught them how.
We all have access to videos like this. There is no longer any excuse for being unable to cook.
Retired chef here, but I still love to watch the magic of everything coming together, to create the perfect dish.
That was so informative to watch. I expect 90% of it will fall out of my head quickly, but even just taking away a few concepts is so useful. So appreciative of a video like this existing. Love the POV.
This is amazing! Trained at a classical french cousine that recived and maintained one michelin star for 21 years as i type this. But still this guy has more composure than my go to teacher🧑🍳🤷♂️
Excellent contents - Thanks for teaching in such a clear way - love how the sauce tech tree opens up - make This , add this ingredient - boom = different sauce.
This channel is the best. The simple fact they use ingredients that are all attainable and give you lots of detail, is enough to inspire you to cook. Thank you
Great video! I only have a small thing to specify.
Hollandaise isn’t called a mother sauce in the original French edition of Escoffier’s book, and it appears that its classification as such comes from a translation error in the English editions.
Mayonnaise, on the other hand, is called a Mother Sauce by Escoffier :)
Source: went to check on the scan of the original book at the Bibliothèque Nationale de France.
Alex the french cooking guy had a whole series on the sauces, and even went to the library to get the details: ua-cam.com/video/pMXvAjH0Nco/v-deo.htmlsi=VRCOkhbCwzHuJuQ6
Skvělé video! Naučit se základy těchto 5 omáček je klíčem k dokonalému vaření. Každá z nich přidává jídlu úplně nový rozměr a může být základem pro spoustu skvělých receptů
This is my favourite cooking channel on YT and that is among a lot of really great stuff. Cheers and thank you!
Perfect! This is a real chef.
Excellent. Back in the day at my girl's school in the late 1970s/early 80's, we were taught all these sauces exactly as you've shown them. I vividly recall learning Bechamel. It was not a case of girls being taught things to manage the home, this was amongst all the Latin and Physics and Chemistry, it is simply that cookery and nutrition were taught seriously, and the senior girls had to budget, cook and serve three course meals to all the founders day and formal events through the school year. One of the best things we learned.
Yes. I didn't go to a girl's school, and I - not a girl - was taught basic cooking, sewing, and home budgeting at school in the 80s. These are foundational skills that every adult should have. It's a shame they are no longer part of a standard education anymore, because they are no less necessary now than they were then.
@@xshiromorix I skipped the cooking and sewing in school in the '80s in favor of drafting, playing with power tools, and welding. I'm honestly glad I did, because I already knew how to cook and sew, I'd learned at home, but I'd never touched a welder before.
I knew what they were teaching in the other class, and I didn't need to review how to fry an egg (I'd been doing it for years by then) or how to make a cake from a box mix (yes, seriously, that's what was taught). The "mother sauces" were not covered. And while I don't enjoy sewing, I was already more advanced than the basics they covered.
@jonc4403 In my school, those classes weren't mutually exclusive, thankfully. I was also taught some basic wood and metalworking. And yes, I did already have some cooking and sewing skills when I was 12 (the age at which those classes started to be taught), but I was surprised how many of my classmates didn't. With any subject, there are always going to be students at different levels, right? Some people learn more at home than others. Because I, like you, already had some knowledge, sure, I found some of the lessons tedious, but I can still recognise how they benefitted the students without that experience. We weren't being taught to make stuff from mixes, though. I can see how that would have felt like a waste of time.
Fantastic. Goes to show that French training is at the heart of your recipes.
No one with French training will say “espaGnol”
@@dkolosov Hi! here I am. get fucked.
@@dkolosovword pronunciation is irrelevant to cooking skills.
@@johnp515 Did I comment on his cooking skills?
@@dkolosov Did you comment something irrelevant?
I never ate a soubise, but made it today according to your video, and it is wonderful. Thank you very much!
I am a self tought hobby-/home cook and this video is worth so much. I generally do a veloute I learned today. I usually just dump all my stock into the pot so seeing how quickly your sauces get that nice texture I`ll make sure to take my time adding the stock next time, becuase not only do I get a worse texture normally, it seems like I even take longer and need some extra effort whisking to get any acceptable result.
SUPERB. Learning so much from you guys.
Amazing video. You've quickly become my #1 coking channel. My family meals have been taken to the next level thanks to you :D
1:50 That’s funny. I just came from watching a video by an Italian chef working at a three-star Michelin French restaurant, and he said exactly the opposite. He recommended always adding cold milk to a hot roux, precisely because your same reason: it coagulates too much otherwise. Interestingly, he also explained that the milk should be added all at once, contrary to your suggestion of gradually adding it. Now I’m really curious ...who’s actually right🤔?
Everything he said to do is counterintuitive. Add warm milk gradually is the right way to manage the consistency. Adding cold milk at once will make it lumpy. The flour lumps wont cook out before the milk burns. Even if you blitz the lumps, the final product will have a floury taste and texture.
Chef of 17 years,
Not Michelin, but also not an idiot 😂
five fundamentals of haute cuisine with variations included, and half a dozen small little tricks on the side - in under twenty minutes: boom!
gosh i love see this kind of quality condensed no bullshit content.
just ordered the book btw; i might only be a home cook but i have been striving for decades to always push it - especially when i visit friends and cook in exchange for lodging, or just cause i love 'em. while a formal education is not going to happen i think, a good read is always appreciated -- and since you mentioned "Le repèrtoire de la cuisine" .... well, study material it is then.
thanks for the video
Thank you for this video man, you really are a natural teacher, didn't complicate things, everything seems perfectly doable and understandable. I'm just passionate about cooking, and whenever I heard the terms Bechamel, Bearnaise and Hollandaise spacerockets would pop up in my mind hearing those names. Now i'll actually have to make them, and to be honest, i reckon i ll fancy the herb veloute the most cause it looks so nice
16:36 to no shock for the rest of the world 🤣🤣
Awesome.... reminds me of school (25 years ago).