Відео

How to make duck liver pate' from foie gras 😂😂😂

Thank you so much. I've watched so many channels that just treated a duck the same as a chicken. Yours was the first that actually WORKED. Especially the tips about trimming the fat and slipping your hand under the leg to free it from the bone.

clarify, do u understand the meaning?

Great video. Love the diagram! Thanks!

Great video. Love the diagram! Thanks!

I've seen your videos before a few years ago and now i wanted to see them again but unfortunately i see that the full videos are not available anymore.. only the first hour, same as the other videos. Why is that? And is there somewhere else where I can watch the full videos ❤

Worked perfectly! 13 years later, your video is still helping amateur chefs!

Subbed!!!

im embarass to cut ginger but thank you sir for showing me how to cut a ginger more practice and more watching your videos will make me improve into cutting ginger

Bbq sauce on a tritip? 🤣🤣 ive seen it all now

Isn't botulism a fancy gravy

Where does one find 70/30 beef? The highest fat I ever see is 80/20.

Are you not supposed to cook the meat before dehydrating?

Thank you for sharing the tips

What do you think about potassium nitrate ?

I love a rare steak but i like my burgers a Little more well done

Try cutting with the grain. It doesn't crumble as easily, and you can tear strands off like string cheese

That was insane

I have to cut like 50 onions like this tomorrow at work, this is an incredible help🙏🏻

Thank you chef

Omg it’s not this hard. Wow a long video

Good video, do we need to store the jerky in the refrigerator? Or it’s ok to be left in a cupboard?

Was that a normal cling wrap?

This isn’t a full recipe

Thank you Chef

Thanks, look very good

Too much salt. Just one spoon is more than enough

I use xanthan gum in batches of beurre monte sauce and keep it in the fridge. Great for making sauces on the fly. I use .25% xanthan gum by weight and pour the beurre monte into one of those butter stick silicone molds.

<y family loves these potatoes, thanks for making me a kitchen hero.

so i wonder, is there any cool scientific explanation why you use a rippled hammer? isn't this killing all the tissue? ever tried a flat one to compare results? i am not satisfied, you even ripped apart your already oxidizing meat, which also looks really off.

This is the BEST instructional video I’ve seen! I’m a home cook thinking about doing it professionally. This is EXACTLY the level I’m at. None of the bullshit, just training for someone who knows the basics.

I just got a job doing this thats why im here lol

Hi Jacob, the purchase link to your full online course doesn't seem to be working. Any other way to pay for it?

This is amazing content. Just bought your book based on this video.

Best video on cooking ever

Thank You

Your recent viDeos are good. With some straTegic editing, thEy have tHe potential To attract A widEr audience And generate More engagement.

Great video, my mom passed away in 2013 and I’ve never been able to recreate her dressing until I stumbled upon this video. Thank You Very Much! It’s my favorite part of thanksgiving dinner and I smile and think about my mom with every bite.

So, at any given altitude is there any significant difference as barometric pressure changes?

Can I put it in the blast chiller to quick set?

Use a duch oven for brazing

Yeah... I don't have a fcking lid for my pan, ok? 😒

Carmel iced,, Karmulised, Cameleyesed, Car mule hised, Qa mu listed. Jerk me rised.

Strong finish. Drizzle drizzle :)

Braising and Stewing or Sauna and Steambath

I love that your descriptions included smells throughout the cooking process. Such an important part of cooking that is rarely mentioned. ❤

Amazing video. Could you make a video on how to cook meals at work in a toaster oven?

I have tried many recipes, but I ended up with a very simple combination and many people say it’s the best they ever had! I use eye of round roast, slice and marinade in 3 Tbs Worcestershire, 1 Tbs soy sauce, 1 Tbs liquid smoke in a gallon ziplock bag for 3-5 days. Put marinated meat in a large mixing bowl and add Lawry’s seasoned salt until it looks well seasoned.....then mix it all up....then add about the same amount of Lawry’s again....mix it up by hand....then add one more round of Lawry’s and a buttload of course ground pepper and mix again....then put in dehydrator.....easy peasy and super delicious! The only thing, it’s like crack and don’t last long, gets wiped out on day 1.

why would you remove the chain and head?

Thanks you make it look easy. It is a rewarding time consuming for me...