Nice work!

Very nice work chef. Very nice.

What would serve for side dish?

i've seen the same shot 3 times.... it is very informative but you say several times the same thing

Howdy Walter. I'm having troubles commenting as much as normal. It's hard seeing the keyboard. So to reply from a week or two ago the camera I'm getting is the DJI Osmo Pocket 3 Creator. The bonus pack. Check it out. I already ordered it from Amazon and it should be here the end of the week or beginning of the next. I'll be having my eye surgery next week on Tuesday. I have no idea what kind of recovery time I will need. But I'm hoping my recovery and improvement of sight will be well enough that I can use it by the end of next week to film something. So I liked this video, I did pickup some great stuff. And incase I didn't say anything last week I enjoyed the video on omelets. First time I saw someone point out that there is more then one way to do omelets. I lean towards the French style as a preference. I watched a very old video of Julia Child showing how to make the French omelet and was absolutely amazed at how quickly she made them. If you have never seen that video look it up. It was in the early 60's I believe. Anyway hope you're staying warm down under 😂. Have a great day.

Nice hair?

I like the double layer of caramel it looks like it really seal the whole thing . Like for the cordon bleu I always do a double layer of breadcrumbs coating .

Bit of a character all right .very precise with the butter

I think that adding bread takes away from the taste of the meat. I have tried with burgers and found that just adding water and salt works the best. It keeps them juicy or you can add a little baking powder to stop the strands bonding.

Deep breathe 🥰 everything is going to be good 👍I’m going to make your dish tomorrow it looks fantastic and so easy as long as you keep your attention to detail 🥰👍

<3

I had a chef tell me that after after the roux of beuree manié, to skim after it comes up to a boil They said the foam was all the proteins from the flour and that if I don't skim it, it wouldn't have as glossy of a texture and appearance and mouth feel. Do you think this is true? I only ask because I didn't hear you mention anything about the skimming. I just hate skimming when it's unnecessary.

Do you service this on crostini or crackers or just eat it straight?

Lol, you're such a champ with that whisk. I know you've got a Bamix back there! 😂

Now I want to buy whole walnuts instead of superstore walnuts. And I love that you just use a mortar to open them. Very chef-y.

I grew up with a pomegranate tree in my back yard, and didn't know how good I had it. Sure every once in a while I would snack on one, but I had no idea what a rare treat it was (I also had fig and plum trees, and I let that go to waste, too). But I remember the first time I saw something open a pomegranate the way you showed. I think it was like 7-8 years ago, and it blew my mind. It makes so much sense that it comes out in segments like citrus. This was back when I didn't care to know that fruits and vegetables followed geometric shapes. Thank you for showing the right way. I'm not gonna lie I was worried when I started the video and I saw you banging on the pomegranate, and I was thinking "I wonder if he knows the segment way." 😆 Good on ya, chef.

Question: I have seen in a lot of your videos that your cream is very thick and has to be scraped out with a spoon. Is that crème fraîche or some kind of fancy high fat reduced cream. Here in the states, when I hear "cream," I think of ≈35% fat heavy whipping cream.

I cannot tell you how much your videos consistently come through for me with easier ways to do things. I must have spent a couple dozen hours over the years researching chestnut peeling tricks because I always bought them in the fall, and never had any luck with them. I have tried all the stupid ways of cutting little X's into their shells, or around their bellies, or buying special knives. Boiling first. Or steaming or oven roasting. And I only ever had luck a small handful of times, and I mostly just ruined lbs and lbs of chestnuts. And now your video comes through with this brilliant concept that I've never seen before! I think the last time I gave up on chestnuts was at least 3-4 years ago, and now I can't wait to try it again. I think I'd love to peel them like you do and then try putting them in a pan and roasting them!

I watched your other poached eggs video as well. i wonder, would you ever support the idea os staining off the extra whites before dropping into the water? Maybe not for tiny quails eggs, but for chicken eggs? I know you have to use very fresh eggs, but even fresh eggs can have some of the watery whites.

I love what you teach about how salting just before cooking makes the meat lift off the pan and get gray patches. What are your thoughts about salting 1-2 hours before cooking, so the moisture is reabsorbed?

I know you said you could substitute fish sauce for Worcestershire, but I would argue that it would be even better! Tomatoes and fish sauce are seriously such dynamite. I learned when I recreated Jacob Burton's seared halibut with panzanella salad and lemon-caper beurre blanc. The salad consisted of cherry tomatoes, pickled onions, fried bread cubes, cilantro, and fish sauce. I thought it sounded weird until my mind was blown at how amazing that fish sauce brought the tomatoes to life. It honestly stole the show over the halibut. Ever since then, I always look for an opportunity to enhance some tomatoes with fish sauce. Oh man, I wonder what a tiny dash would do to a BLT!?

Watching Jacques Pépin's demonstration still blows my mind to this day. I mean, yes, he had a more appropriate pan, but that man's technique and touch is just astounding. I hope to one day make a perfect, creamy, football-shaped omelette stuffed with brie and mushrooms and with no color on the outside. That's the dream. Ugh, I'm getting hungry just thinking about it. Ok, time for some ruined over-easy eggs. 😆

Yes please! Do a video on gelatin. Id love to learn. i've done a little of my own research, and I've settled on powdered beef gelatin in bulk due to the cost issue. I store it in vacuum bags and use high precision scales to measure it out by weight. But if there are better reasons to use the sheets, I'm always down to learn more.

I'm guess that stainless is the best option because we want our potatoes to stick a little bit? Or would you ever consider making these potatoes in a carbon steel skillet?

Oh my god. This is the video that sold me on your channel. I have been trying to figure out why my pomme fondant haven't been turning out very well, and it's because all of the stupid vlogs out there have been telling us to do it all wrong. I always felt like these methods made no sense, but it was finally hearing it from you that confirmed my suspicions. This method is clearly better. Why were so many recipes telling me to use starchy potatoes?! No wonder I kept battling issues of them falling apart. Why were we all told to brown raw potatoes first!? Clearly it makes more sense to cook them down in moisture until they start frying. No wonder my browned faces looked pale and dry and flavorless. And the step of leaving them to rest for an hour is brilliant, because then their browned sides can rejuvenate and recover the flavors. And you're right, this also makes it easier because everything can be done well in advance, so timing is much easier. Thank you so much for this video. I can't wait to finally make good fondant potatoes next time. One quick question: do you lightly crush the garlic or just throw them in undamaged?

Mmmmm. Would really love to try this one. I have made a version with chicken liver and foie before, but I honestly thought the richness was too distracting, so I'd like to try this simpler version. I'm curious what you think: I've seen versions like yours where you cook the livers first, and then other versions where you blend the raw livers and bake in terrine mould with bain marie. Which do you prefer? I'll be honest, my foie gras version was the baking version, and I did find it to be very fussy and messy. I think your version looks much more simple to execute.

Lol, the moment I heard you talking about not boiling the potatoes I was like "oooooh I'll bet he's gonna steam 'em!" 😂 I saw your gnocchi video and I immediately was like "this steaming technique is genius. Totally stealing that method, especially because it removes the threat of them falling apart from overcooking, so you don't have to risk undercooked potatoes. Brilliant! Your mash recipes have given me a lot to think about. It can be such a controversial topic sometimes. I myself do love some of the fluffier textures in mash with the starchy potato, but still smooth. I wonder if there's a way to get more flavor into the starchier potato mash by steaming them with the skins on and then passing through the sieve? Maybe the skins can impart some flavor and aroma to the flesh. By the way, one trick that I was taught that helps keep the cream/milk moisture from attaching your mash texture is to do a special trick with the butter. You melt the butter and simmer it gently until most of the liquid from it has evaporated, but you stop before it begins to brown at all. Then you add this butter to the mash first. What I was told is that the fat molecules help to coat the starches and prevent them from swelling and absorbing water and turning gluey. Then I'll add my hot dairy (usually infused with garlic/herbs/shallots), and I'll also have salted the dairy a bit so that it dissolves and helps that flavor better mix into the fatty mash. This has helped me get a super fluffy and light mash because of the butter trick. I thought I'd pass it along. And I'm definitely stealing that steaming trick because I think it will help to dry out the potatoes ever further.

Looking delicious nice work chef😍

I'm curious what your thoughts are about a "trick" version of Hollandaise that I've been using. No, it's not one of those blender trick versions. What I do is I add some of my shallot wine vinegar reduction to the saucepan along with whole butter and a little water (I add less water to compensate for the moisture in the whole butter). I melt the butter on gentler heat and swirl occasionally so it doesn't break. Once the mixture just begins to steam and I can feel the heat in the bottom of the pan, I'll take it off the heat and drop in the yolk, and whisk vigorously on and off the heat until the mixture thickens up really nicely. It usually starts to get almost too thick, so I'll have to thin it out with a little lemon juice or more water. Then I'll season with the salt and pepper. I usually end up with a hollandaise that is not greasy or running, and it's nice and thick like the one you showed for your benedict. I've got the heat levels down to the point where I can avoid overcooking the eggs, and I imagine that the extra milk proteins in the whole butter help stabilize the emulsion even more, plus I like that flavor they bring. I'm curious if you think on a chemical level there is any disadvantage to this method. I don't want to stick to my "new" method if it is worse than the traditional method. But I do like that it doesn't require a double-boiler and can be done over direct heat and that I don't have to clarify the butter. Plus, because I can make it in a small saucepan with a flat sauce whisk, I can manage to make as little as 2 servings at once without issue. Thoughts?

Nice

Thank you for talking about this. Mise is something that a lot of other channels really get wrong, and it's one of the skills that really separates a casual home cook from a successful one. Most home cooks think that it's just about having all of your ingredients measured out and chopped up, and I want to say to them that it is about so much more than that. Mise en place is also like you said having parts of your dishes prepped ahead of time like garnishes or other components that can be done hours or days before. It's about having your side towel, waste bowl, and bench towel so you can constantly keep your hands and your board/station clean. It's about maintaining an organized labeling system in your fridge/pantry with dates so you can easily track things. It's about having hot plates available so the food doesn't get cold while you plate. It's about having a realistic menu plan that is organized within the means of your kitchen and your helpers. Everything in its place is not just about the ingredients and prep bowls, but your utensils as well. You actually need to have your kitchen organized in such a way that you can have near instant access to a tool at the moment you need it. If I keep my cooking utensils closer to my prep area or vice versa, and I have to keep traveling across the kitchen to grab that tool, then my kitchen is already set up for failure. And one major thing a lot of people don't think about is the concept of "returns." You can't just have your tools all laid about on the cutting board and stove and counter; the moment you are not using an item, it should have a consistent home somewhere that it "returns" every time, whether it's a tasting spoon or a scale or a dirty whisk. If I grab a ladle to serve something out of a pot, but I don't have a spoon rest or other return vessel already at the ready, then I wasn't fully mise'd out for my cooking session. Do I have a plan for where all those prep bowls go once I've added each ingredient, or are they just going to clutter up my counter or pile up in the sink? Does my recipe call for other clunky/large utensils like chinois or colander or food processor, and do I have a plan for where to store those until I'm ready to clean them? These are the less "sexy" parts of mise en place that are just as important. One of the areas that I really failed when I first tried doing dinner parties was during plating. I would be pretty under control during the prep and execution of the dish, but all of a sudden I need to make 6 plates and I didn't think through a plan beforehand, I quickly ran out of space because I had no plan for my dirty dishes and utensils. My little kitchen turned to chaos when I served, and I felt so defeated that I had lost control right at the end. It's a discipline that takes thoughtful planning ahead of time until you don't even have to think about it because it's just habit. So many times I used to approach my cutting board with my knife thinking I was ready for prep, only to realize that I needed to consider my bench scraper, towels, and waste bowl just as essential as the knife. I really like that you're focusing on some of these things, as they are so crucial.

Ya, we definitely do not confuse spring onions with shallots in the USA. I think what you're thinking of are spring onions vs green onions vs scallions. Those get mixed up here all the damn time.

So are you saying that when you buy the mushrooms, you should remove the stalks for storage?

Oh man, been really enjoying your channel, but this one is just too much for me. I have too much respect for the Italian's mastery to do this to it. Adding thyme and cream and bread crumbs and chives and prosciutto? No black pepper? I'm all for different interpretations in technique and presentation, but this strays way too far in the ingredient list to be called a carbonara. :( I'm sure it still tastes great, but it shouldn't be stealing the merits from the carbonara name. I realize that the original carbonara went through multiple variations in it's infancy, but this doesn't seem to be honoring it.

Can you please what you said at the end about the eggs white being chewy and tough? I'm confused because I thought at the beginning you said you want a rolling boil to help keep the eggs moving.

Why is a view of Turin shown when "Paris" is mentioned?

You are amazing Chef Walter ❤😂

8:39 Chef Walter. Which one of these two you do prefer to have on your plate?

Chef Walter. You Tube alcorhythm brought me to your Channel. I am mesmerized! I was now warched your videos already 4h 51mins in a row. I cannot tell when I can stop. Maybe I have to sleep at somepoint 😂 Absolutely amazing and so educational content! And I love how you also tell about the history. Kiitos - Danke.

Dear Walter, I am substituting rosemary and thyme with ysop and savory (Bohnenkraut), that's what I have most in my garden. People (and myself) like it... Have you ever tried that?

Love this !

Very nice Chef! The omelette was my gateway to becoming a chef. My first chef was relentless about executing the French omelette and I used it as a bench test in my places for many years. I have some ripe bananas and Valrhona cocoa in the pantry. Time for a nice snack. Cheers!

Walter is so talented and creative, head and shoulders over so many cooking channels, but the lighting/sound/editing is so hard to watch, it's so befuddling. It's almost as if he doesn't believe that presentation isn't important when it comes to food.

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Howdy Walter. I have never cooked or eaten these little birds simply because it doesn't seem worth the effort considering how little meat you get. However perhaps I'll give them a try someday. Have a great day.

Thanks Walter another to class video greetings from Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿👍

Thank you. So practical and with lovely sense of humour. Brilliant. Great day to you too!

Oh Walter you just met someone who doesn’t like quails 🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️

lol brilliant