Just did! I been doing this recipe for now ages!

Love the video! Blood orange is such an amazing flavor

thank you very much ! Next we are uploadind 3 Star Michelin Chef Alain ROUX Part 2@@northwestwinterfest943

Next week Uploading *

@@Digitalfoodnetwork We will be on the look out

whn i first watched it i thought the host was the 2 star michel cheif

Lmaooooo

Pidgeon I would have pushed that guy into the ovens and shouted “get the fuck off me!”

Host is one of my former chefs. Chrf Ashley worked in a several MS restaurant including legendary La Gavroch under chef Michel La Roas

@@davidgrigoryan4774 Very polite of you to just state a fact instead of slating him on KZfaq, lol.

Ryan D “too many cooks spoil the broth” I don’t think that applies here...

@@MrRobbish Disagree. Too many cooks spoil the broth is appropriate here. Host needs to ease up a little.

Too many cooks certainly spoil the video. It was so manic with them both talking at once constantly. I didn't know who was supposed to be the chef mentioned in the title. The silence when it finished was golden😅

It's different, but I'm ok with it.

LOL😂 I was like:WTF this chef on about?

They’re completely awkward lol

What about it?

@@strangeboy904 the look was, “give me a break”

The tension between the two personalities just made time reverse for a moment is all.

You definetly should ! Thanks for watching

نال

lmao, theres always a fight in a kitchen restaurant. i thought it was only in small mom and pop joints or like small restaurants with like 10 or less employees, you'd be surprise all the drama that happens in even best rated restaurants

The chef has a busy day behind him and ahead of him but yet his boss sitting upstairs tells him he needs to fit a filmed demonstration of their duck dish. The chef's face is that of impatience, nothing else.

lol he is the owner of melisse

3:27-3:33, he was about to smack the other chef on the nose with that piece of paper lol.

qiuxiao mu actually they did

It's outdated

Danielsan B heads up, this show was on 40 years ago.

Danielsan B To a busy kitchen with a smaller staff it’s a pain in the butt.

They don't serve it at an American Diner 😂

Medium rare duck? ....ok

Brave of you. Well done 👏

No you didn’t.

word!

Thank you BRUNO

Its the real deal!

Ha ha )))

Bruno by the way your recipe for ratatouille it was superb

Yeah but this guy talks to much.. not everyone is bruno💪

matthew orge a brit teaching a french to cook

He's hosting the segment.

go seek therapy

peter wurst I’m sorry but your a freak

You seem to have something against homosexuality, or campness, rather. You are the worst person to be a therapist if you're this judgemental and caring towards how other people choose to live their lives. You are a bit of a freak, just learn to accept it... Hmmmmmm?

One is English and one is American

SirKrell thought u were a crazed vegan for a second then I herd the secret ingredient

Turn up your hearing aid, grandpa ... he said "desk."

He actually says "depth"

@636lover1 here’s credit note for debt

Which video? 😂

Overbearing, yeah

no he wasn't, he was fine. People on KZfaq are so pathetic

@@dannytoots6635bro he looks like he just ripped a couple of lines

goober pea My grandma shot a Totino and then sang a song about it in the square.

I wondered the same thing. They must leave it rest under those warming lights or smtn?

Go to the website cuisiineculture.tv you will find it there

Thank you SID

I thought the same but maybe the chef wanted the person eating to dip method to control it more? I don’t know

andrewfrancisjames1 are you new here? Have you ever seen a Gordon Ramsay video editing style? 😂😂😂

TomCook1993 I never found a Gordon video hard to watch but this video is excruciating

@@henryj8363 Ramsay's videos suck. :'D

Geoff Saba .... 🎶 which one will the fountain bless 🎵

I dunno.. I find him okay

I thought they were having fun idk

Lol i thought he Was the chef.

I know who I'd back in that clash. Jamie Oliver is great while Jamiroquai is one of the worst, cheesiest, phoniest, most unoriginal bands ever.

I don’t think Jamie is a tosser.

not true, if they use that board for meat and use another board for fish its totally fine, those board ''rules'' are just something that all restaurants use for ease of use but its not mandatory

ajbeute unless you live in the UK- when it absolutely is!

The blue board is for Chopping water

Its his board. Why are you so nosy?

@@seminky5341 if you don’t understand I’m not gonna tell you.

Thank you for recognizing the Talent and hard work of this Chefs

@@Digitalfoodnetwork Of course! Thanks for the response! I'm a Chef and extreme food nerd. I can't get enough of the classics!

Thank youCHEF there is plenty of classics in our Channel@@Samurai78420

Please go on our website Cuisineculture.tv and you will find the full recipe

THE FAT ONE, mostly the fat one is the chef

It was the one who wasn't a cock

The one who isn't sweating

sk8mafia57 yes!

He looks like he's about to start swinging too 😂

I was wondering about that too. There's absolutely no question that chefs of this calibre know how to get results, but scientists they are not! I feel like this is something I'd want an organic chemist or a test kitchen to answer, hahaha. The sugar definitely needs to be alone to actually caramelize; if there's much liquid present, it will just dissolve (and become syrup) without properly "toasting" at all. (Looks like they add juuust enough water to keep the caramel slightly fluid and prevent it from rapidly becoming the thick, gluey consistency of dried tree sap.) I imagine the vinegar probably loses its sharpness a lot quicker when it's (nearly) the only liquid volume present, too. Not sure if its flavour is otherwise transformed in any meaningful way. This is the part that is a big question mark for me. The thing he mentioned about blanching those orange peels 3 times before actually using them... what in the heck is that about?! Like I don't doubt for a second that he knows (way) better than me here, but wow, I would not have guessed that step in a millllllion years.

deadfr0g Like he said, they blanch them multiple times to remove any bitter substances from the zest, so you're left with just a pleasant fruity/flowery orange flavor.

ntnnot Oh yeah, I understood what he meant. It's just a really surprising technique to me! Be honest here: Would you have predicted that it would work this way? That repeated blanching strips away (or breaks down) the astringent compounds but NOT the fragrant oils?? Like I would have assumed that it would either stay bitter anyway, or just end up totally flavourless. I never would have thought of trying that ever.

deadfr0g Yeah, now that you mention it (again), it's a good question... Did some searching and I seem to have found the answer. The bitter compounds aren't oils and are water soluble as opposed to the fragrant essential oils. _"The outer epidermis contains the aromatic oil glands while the spongy, pectin-rich albedo usually contains protective bitter phenolic substances. Both the oil with its terpenes and the antioxidant phenolics are valuable phytochemicals. The bitters are water-soluble, while the oils are not. Cooks can therefore leach the peel repeatedly with hot (rapid) or cold (slow) water to remove the bitter compounds, then gently cook the peel if still necessary to soften the albedo, and finally infuse it with a concentrated sugar syrup. Through all the processing, the water-insoluble oils stay largely in the rind.” - from ‘On Food and Cooking’_

ntnnot Mmm, that's what I was suspecting. Nice info find!!

Most certainly not. The wax would melt in hot steam and drip into the food.

Thank you it's so refreshing to recognize the work of a Good Chef

BRAVO Exellent Answer

Thank you nice to hear people who recognize Talent

Alex Bozdaganian Thank you Alex for recognizing talent