Chicken Mousse | Potluck Video

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8 жыл бұрын

Impress your guests with this poultry mousse from Lowlife
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Пікірлер: 26

@mickaelmtp2397 Ай бұрын

I've been making this recipe for more than 5 years now. I had some truffle oil or espelette pepper (or whatever is in my spice rack) and this recipe never disappoints. It is a LOT of work to get the meat through the tamis but it is a must for every chicken lover out here. Thanks chef

@russhill8643 2 жыл бұрын

So sad that Lowlife closed after only 6 months. They, apparently, were praised for their food, but took a hit in the price of the plate. Somewhere else I read that investors were new to hospitality and unfamiliar with the turnaround time for a small restaurant in an out of the place location in NYC. Glad to see ya share a small bit of what you made at the time, it looks amazing Alex!

@TheBigMclargehuge 2 жыл бұрын

There's something to be said for an executive chef who dresses simply. It speaks humility and more interest in creating a good product than in puffing up one's ego.

@TheRahhulllll 4 жыл бұрын

Wowww master chef recipe ...thank you chef

@onecarl78 6 жыл бұрын

Nice work!

@charmecharme876 5 жыл бұрын

I'd like to be a student of that chef

@eishareena7547 3 жыл бұрын

Awesome.chefy it's help me in my study

@heenakhan7298 5 жыл бұрын

very nice chef thnks

@prathmeshchandwale1506 4 жыл бұрын

Can we fry it completely

@mickaelmtp2397 3 жыл бұрын

You could but then you might overcook it. The inside is perfectly cooked with the water bath. You just need to quick sear the skin to make it crispy and appetizing .

@mayurpawar8009 5 жыл бұрын

Can he remove plastic film while frying?????

@gurpalrehal2348 4 жыл бұрын

its poaching, not frying, so you can poach with the film on

@eddy4891 6 жыл бұрын

Is that Chef Marco Pierre White in the picture when he was in his young age? 0:15

@ufinc 6 жыл бұрын

Edward Eng You're absolutely right!

@ganzigaz5088 6 жыл бұрын

No,its my grandpa

@michaelpha735 6 жыл бұрын

wow is that vegemite sauce

@zekelucente9702 9 ай бұрын

The yield and labor involved had to make this and expensive plate.

@MrMongo321 8 жыл бұрын

it looks good but requires too much work...

@dabbiana1999 6 жыл бұрын

mrmongo673 exactly! It will consume my day!

@shahriariqbalevo 7 жыл бұрын

why you use a yellow board for raw meat ? are you really a chef ?

@steveeatedyou 6 жыл бұрын

Considering yellow is meant for poultry I don't see the problem here. Nice try though idiot.

@dennisbutler356 6 жыл бұрын

A lot better one than you, i would say.

@carloscabrera1912 5 жыл бұрын

@@adamsmith309 In the UK, yellow boards are for cooked meat and ready-to-eat food. Red boards are for raw meat.

@skiddy1984 3 жыл бұрын

@@carloscabrera1912 In Australia Yellow is for raw poultry, Red is for raw meat, Brown is for cooked meats and poultry (obviously change boards for each type of meat), White is for dairy, Green is for veges/fruits, Blue is for seafood.

@shred2deth 2 жыл бұрын

so what if simply color scheme did not serve particular purpose..?