Recipe: parkerhallberg.com/michelin-techniques-for-dry-aged-squab/ 3 Michelin Star Techniques for Rabbit | The French Laundry:ua-cam.com/video/3LGS-JC_p0s/v-deo.html
I really appreciate how you own up to your mistakes made along the process. You don't have to of course, but I think it speaks volumes about your integrity as a chef and teacher.
Thanks John, I appreciate you saying that. Honestly, I don’t think I could sleep at night knowing people are spending their time and money to make a recipe that won’t help them get the result they are looking for.
Chef Hallberg - your videos just keep getting better! I had pigeon a few times earlier this year at Michelin restaurants in France (Burgundy) and am inspired to try to cook it. So you have now given me a roadmap. Also, I loved your explanation of corn technique. With your instruction, I should be able to pull it off. Thank you!
Thank you Allan! That sounds like a great trip. The squab technique is based off how we use to cook it at Addison when I worked there. If you try it, let me know what you think!
I love that you include your little mistakes like the double straining because you dropped some of the corn solids, stuff like this happens to me all the time because I do not have the perfect equipment at home like big chinois and pots that most chefs have (and I am clumsy lol). Once again a great video, keep it up!
Thanks Luka. People aren’t perfect and even the best Chefs make mistakes. The important thing is that we continue to improve. I burned my hand on a tray that was next to the stove. A stupid mistake that I should have never made, but I was filming this at 2 am. Recipe kind of went down hill from there. Sometimes it is easy to cooks and other times I struggle. I removed the thigh bone, dry aged and was going to sous vide in smoked butter then crisp the skin.
Fantastic video! Your clear explanations and helpful tips made the process seem effortless. I'm now motivated to try it out myself. Thanks for sharing your knowledge and inspiration!
I'm not going to lie scrolling through UA-cam and seeing the small photo of the squab, i thought the mushrooms next to it was its beak and head... i need sleep 😂😂
Thank you! It is parker@parkerhallberg.com, but just so you know, I already have an editor that I am happy with and I’m not currently looking for another.
@@ParkerHallberg Thanks for sharing your email. And that's great that you already have an excellent editor, I can see that in these good quality videos. However, I have something to offer that will add additional value to your UA-cam channel and take it to the next level.
Can someone add any detail to the comment that the corn juice, because it is thickened by the its starch, shouldn't be refrigerated or have acid added to it? This is something I've never heard before.
The purée is thickened by the corn starch that’s naturally found in it. Corn starch will break down and lose its thickening ability if it is refrigerated, frozen or you add acid to it. Not sure of the science behind it, just that those are some of the down sides of using corn starch. If you are looking for a scientific explanation, maybe search through On Food and Cooking by Harold McGee or maybe on Serious Eats.
Recipe: parkerhallberg.com/michelin-techniques-for-dry-aged-squab/
3 Michelin Star Techniques for Rabbit | The French Laundry:ua-cam.com/video/3LGS-JC_p0s/v-deo.html
I really appreciate how you own up to your mistakes made along the process. You don't have to of course, but I think it speaks volumes about your integrity as a chef and teacher.
Thanks John, I appreciate you saying that. Honestly, I don’t think I could sleep at night knowing people are spending their time and money to make a recipe that won’t help them get the result they are looking for.
Chef Hallberg - your videos just keep getting better! I had pigeon a few times earlier this year at Michelin restaurants in France (Burgundy) and am inspired to try to cook it. So you have now given me a roadmap. Also, I loved your explanation of corn technique. With your instruction, I should be able to pull it off. Thank you!
Thank you Allan! That sounds like a great trip. The squab technique is based off how we use to cook it at Addison when I worked there. If you try it, let me know what you think!
I love that you include your little mistakes like the double straining because you dropped some of the corn solids, stuff like this happens to me all the time because I do not have the perfect equipment at home like big chinois and pots that most chefs have (and I am clumsy lol). Once again a great video, keep it up!
BTW, how would you have prepared the legs if you did not need them for the sauce? I also assume you can apply this technique to pigeon, right?
Thanks Luka. People aren’t perfect and even the best Chefs make mistakes. The important thing is that we continue to improve. I burned my hand on a tray that was next to the stove. A stupid mistake that I should have never made, but I was filming this at 2 am. Recipe kind of went down hill from there. Sometimes it is easy to cooks and other times I struggle.
I removed the thigh bone, dry aged and was going to sous vide in smoked butter then crisp the skin.
Fantastic video! Your clear explanations and helpful tips made the process seem effortless. I'm now motivated to try it out myself. Thanks for sharing your knowledge and inspiration!
My pleasure Juan! If you try it, let me know what you think.
Great recipe, chef.
Thank you!
ty kingg
Do you need a special dry aging fridge to dry age these squabs?
I wish, bottom shelf of my fridge.
Looks really amazing! I can't get squab at where I'm at. Will pigeon work for this recipe?
Thank you, absolutely!
We should be eating more pigeons seeing how so many around.
Agreed, just not the city birds
I'm not going to lie scrolling through UA-cam and seeing the small photo of the squab, i thought the mushrooms next to it was its beak and head... i need sleep 😂😂
Haha, it is a similar color to most mushrooms so I get it!
I think I’ll try this with Cornish hens
Sounds delicious. If you do, let me know how it is.
It's a good idea to mention your Honesuki knife, if you try to go through bones with a normal knife you're gonna have a bad time :)
True that!
First!
nice video Parker!
May I know what's the best way to contact you? as a video editor I want to share a video edit for you.
Thank you!
It is parker@parkerhallberg.com, but just so you know, I already have an editor that I am happy with and I’m not currently looking for another.
@@ParkerHallberg Thanks for sharing your email. And that's great that you already have an excellent editor, I can see that in these good quality videos.
However, I have something to offer that will add additional value to your UA-cam channel and take it to the next level.
Can someone add any detail to the comment that the corn juice, because it is thickened by the its starch, shouldn't be refrigerated or have acid added to it? This is something I've never heard before.
The purée is thickened by the corn starch that’s naturally found in it. Corn starch will break down and lose its thickening ability if it is refrigerated, frozen or you add acid to it. Not sure of the science behind it, just that those are some of the down sides of using corn starch. If you are looking for a scientific explanation, maybe search through On Food and Cooking by Harold McGee or maybe on Serious Eats.
2nd