he finished the sauce with butter. too much butter is too rich.

But that has nothing todo with his restaurant, it is in Belgium 😉

Chefs are not awarded a Michelin star, restaurants are. If you read the title of the video the Michelin star is from the Brasserie Julie restaurant.

@@Edward0779 Thank you for clarifying that.

@@Edward0779 And at the Michelin restaurant who work?

...the curling might be from the silver skin around the sides of the veal, do not remove it as it holds the meat together for even cooking and attractive presentation, however, I would slightly score the silver skin in several places and if needed, tie a string around the shank to hold it together ... hope it works for you! cheers!

It’s an osso buco. It should be the other way around. Classic Italian with French undertones.

i have an $8k gaggenau steam oven and it's great lol

T-fal. They’re cheap.

I mean traditionally I get it. But sans the pepper none of these are really mistakes at all. Starting in a cold pan when you’re going to cook for that long isn’t such a huge issue, the process goes faster in a hot pan, but he got color on the flour and the point here is the Maillard because flour typically loses its thickening property in braised dishes (this is why if you don’t measure out your flour to oil ratio properly in a gumbo recipe it will not thicken or even the oil will separate entirely). In fact gently cooking braised meats can in certain conditions prevent oxidation (when the muscle fiber switches out an oxygen molecule for an iron molecule) and thus preserves its color. I’ve only ever seen this in sous vide methods, however. I don’t really see much of a problem with the sauté of the mirepoix as all you’re really trying to do is cook out enough water for them to release natural sugars into the sauce and become fortified in the final dish. Why does that inherently require the separate step of removing the meat and sautéing the mirepoix? I get that the liquid in the veg deglazes the pan, but you see movement, nothing is sticking to the bottom and it’s not like the liquid in the veg just stays in place. If you keep the pan moving those juices seeping out of your mirepoix will deglaze the bottom, plus you’re adding wine and chicken stock to ensure it. If anything that step shows the tremendous amount of skill and trust the chef has in his abilities and process. Chicken stock I see no issue at all. It’s essentially water fortified with glutamic acid which just makes the finished sauce taste meatier. It’s the same principle as adding fish sauce to a Southeast Asian stir fry that has chicken, beef or pork in it. Even so the perhaps offending chicken flavor added in that step is entirely neutralized by the extremely flavorful veal demi added the step previous in the recipe and may prevent the flavor of veal/beef from overpowering all of the aromatic components of the dish like herbs, wine, mirepoix, perhaps even garlic (though garlic tends to have a pungency that can survive quite a bit of richness). Admittedly that prevention is mere conjecture but as this is essentially their test kitchen it might be a decent assumption to make that they have R&D’d this process using their various stock recipes or even plain water. As to adding drained potatoes to hot oil again I see no issue whatsoever. What seeps to the surface of a potato the second you peel or cut it? Water. Would you say sautéing a freshly peeled and cut potato in oil would leave you in pure awe? No. This is why Joel Robuchon’s recipe for mashed potatoes calls for peeling of the skin immediately after boiling potatoes, basically if you are not burning your hand you are not doing it properly. Boiled tubers like potatoes that are to be sautéed or roasted must be cooked essentially immediately after coming out of the boil because when starch cooks it bursts, releasing glucose, this is gelatinization (and is a foundational element of thickening in most Chinese American sauces, where as French sauces rely mainly on lightly cooked flour and/or the milk solids in butter), but once that starch cools it literally will gelatinize. Like how your amazing sweet and sour pork becomes globs of sugary jello when left in the fridge, or why overcooked rice is so displeasing on the palate. This is not to say I would cook the dish in this manner, but rather just that theoretically speaking the method is fairly sound, despite how it might look improper based on traditional techniques.

@@maniswolftoman thank you for your reply

@@maniswolftoman Such an amazing answer, thank you for the lesson :)

@@maniswolftoman yeah...well...thats just like...your opinion man.

@@nepttune710 Smokey this is not ‘nam. It’s bowling. There are rules.

veil stock

looooooooooooooooooooool

Sit down Dawson. This is way no one wants to be around you😁😅

@@cw2661 No time to sit buddy, hungry mouths to feed as apposed to Plastic wealthy faces without a clue of what they're eating.

That's true. I mean its a pretty simple and standard recipe

@@geoffreydawson5430 hotdog ossobuco doesn’t count.

Tomato sauce and veal stock

White wine was in the squeeze bottle. He added veal and chicken stock too.

@@Main.Account In 4:57 minutes start putting a brown sauce. What is that sauce? Is that stock veal?

@@cristianiulian5149 yes. Veal stock after tomatoes.

Veal stock I believe

Thank you Bryan for your reply. Initially that’s what I thought but it look so dense and syrup like... the audio at that moment was horrible! Will try with veal stock and let you know. Thanks again

@@bryanwoody8868 ya he said veal for sure. Couldnt tell you what the other word was. Looks like stock though. A nice thick veal stock. I think veal stocks are thicker because they have more collagen.

@@markwarner2928 every meat stock while become gelatinous if you let it cool down because of the collagen(that later turns into gelatin) in the bones. Thats what gives sauces their body and thickness(if not thickened otherwise)

Gracias Nacho, have a great day!

Passata and beef/veal stock

are u trying to educate a michelin star chef?

God My time, Danke

Far, Chef; sigh~ no words to remember, Danke

We will work on that, thanks for the feedback!

No I didn’t notice because you forgot to point out the video was edited at that point, so it’s possible he washed it before hand. But a reasonable question.

Haha someone else said the complete opposite

Isn’t that meat cooling while the plating is happening?

He said 150 degrees, not 450. In Belgium they use Celsius (so 150°C would be about 300°F). If he cooked that at 450 for 2 hrs it might come out looking like a hockey puck lol.

Arrogant

Actually this is the essence of Belgian cuisine. Everyday eatable food with top quality ingredients that focus on a proper portion, clean flavour, perfect technique and flawless execution. There is not a lot of "froufrou" here (basically fluffiness or unnecessary extras)!

@@jordy46682 stop defending mediocrity

@@GeofryMasters I've eaten in Michelin starred restaurants all over the world and worked in one too... Belgian food on average is far superior to most other countries. Typical 1 Michelin star food in the UK is about the same as an upmarket brasserie in Belgium. I'm not Belgian by the way but just recognise quality.

He used veal stock.

He said veal stock, but that was veal demi an even more fortified and extremely flavorful veal sauce. Which is why also using chicken stock is not an issue as the demi overpowers the stock and all it ends up giving to the final dish is its aromatic qualities (if classically French those would be the same aromats added to the dish in the braise) and glutamic acid (the thing that makes meat taste meaty in its usage here).

No shit huh? I didnt even notice til you said that. Wtf guy?

Veal Stock.

Maybe because you are a...simple person...

@@silvanodelazzari8522 simplicity is fundamental to genius

@@joeb6705 Ha ha ha

how does one correctly zest a lemon? Your comment sent me on a fun google search but still not sure how to do this!

@@trevormarylloyd4593 you zest it by moving the grater on top of the lemon back and forth. This way you can clearly see where you have already zested and the zest collects inside of the grater as designed. There are a few chef jean pierre videos where he explains this. That's where I learned it from.

@@trevormarylloyd4593 I say back and forth but it actually only takes one swipe to get off the layer you want without taking off any bitter pith.

the vegan part is always the most difficult

I think you’re not taking into account the chef’s familiarity with his equipment. This man may have started off doing that but because so we’ll practised it was no longer necessary

Didnt u watch the full video? Yes they are removed later

And its shank not cutlet

Oxtails

I'm sorry, I meant shank. Oxtails are smaller.

Why?