Well, I have Vietnamese people in the comments that approve. What doesn't do it for you?

@@ONTHEPASSWITHMAX im very sorry , Vietnamese pate made out of mainly with Liver , pork , bread . You stir-fry the pork and the liver up with shallot and garlic , no alcohol needed in ( you clean the liver with milk or vinegar ), no milk and cream pls , then you blend the pate with some bread . and steam or bake your pate up . Yeah the basic is that Im a Vietnamese and live in vietnam about 3/4 of my life and i sell banh mi for living too 🥲 still i love your videos , just leting you know how vietnamese pate is really made , hope you try it ❤️

Poach your lobster in buerre monte

It works great as a finishing sauce for when lobster is already cooked. It would work well with clams, maybe add a little white wine, lemon and herbs, and you have a delicious quick sauce. For pizza, I think an egg based emulsion would be better, like an aioli or flavored mayo.

The more the merrier

Nothing sexier than dressing a plate with micro dots...

I'm glad you enjoyed it! Happy cooking!

Thanks, I'm glad you enjoyed them! I will have a longer video on these soon, so stay tuned! Happy cooking!

While you can certainly cook foie gras in a pan or directly on a French top or on a plancha in some cases, I wouldn't say its a "cardinal rule". Foie gras is mostly fat and it melts quickly in the pan, so why add another type of fat? Foie gras fat tends to burn quickly like butter(and you need to cook it quickly aka very high heat or it melts), so when cooking FG this way, I prefer to use a little rapeseed oil which has a much higher smoking point. The result is a nicer and more even color. Also cooking at higher temps allows you to keep smaller pieces like this colored properly and still medium rare. There are many different ways to cook foie gras, and every chef has their own "cardinal rule". Try it out yourself and go with the method that your prefer! Happy cooking!

Glad to hear that!

The "raft" or the "le clarifiant" is edible, sure... But I wouldn't recommend it.

That sounds like an interesting idea John. I have another video that I'm working on that discusses the difference between pie crust and pate sucree (tart dough). I've also been wanting to do a cheesecake video, so perhaps I'll try out some different graham cracker crusts on a few other deserts as well.

My pleasure! Happy cooking!

Steamers work well, but this method is the best in my opinion. For me, keeping the cooking juices intact is important, so much flavor.

@@ONTHEPASSWITHMAX I'm really glad this came out right before I was about to buy a steamer! Thank you!

I'm sorry to hear that! Does your honing rod have a guard, how exactly did make it all the way to your hand? Accidents can happen even to the most experienced cooks. It's also important to start slowly with a new technique in the kitchen. I wish you a speedy recovery! Happy cooking!

@ONTHEPASSWITHMAX thank you, It doesn't have much of a guard. It just flares out slightly at the end of the handle. My thumb was too high up, and as I was sweeping the blade downwards, it just hit right into my thumb. I usually put the end of the honing rod down on a towel, so that the hand holding the rod is above the blade. It is 100% my fault. You are right, I should have practiced slowly first. I know better! haha

I've cut myself many times at work over the years (usually with a mandolin) and I know how painful it can be! I wish you a speedy recovery and hope you get back in the kitchen soon!

I hope it went well! Happy cooking!

As I mention in the video, I use a whetstone on my regular knifes about once a month and use my diamond carbon steel a few times per day during the week (at work). After 17 years of working with all sorts of different knives and sharpeners, I have found this to be the best routine. I have owned two different ceramic rods (Global and MAC) and I will never buy them again. The knife stores love to hype these up... They're really expensive and both snapped in half after a few weeks. I also didn't notice much of a difference in performance. Not suitable for professional kitchens. I've also gone through many different steels/honing rods, and yes the quality does matter. They come in all different shapes and sizes. The one I use in the video is fantastic, I got it a few years ago in Paris here: www.edehillerin.fr/en/sharpeners/1360-fusil-diamant-meche-ovale-179001000.html It has a fine abrasive texture. As for straightening a rolled edge vs creating a new edge, sure if we're talking about semantics, technically one is "honing" and the other is "sharpening". In both cases however, the result is still a noticeably sharper blade and that's all I care about...

You can definitely add some fish sauce, and maybe even some lemongrass. I guess I didn't have any on hand at the time.

@@ONTHEPASSWITHMAX ic, okay thanks!

It's edible, but I wouldn't recommend it. The goal with this technique is to clarify and enhance a stock. The egg whites suck up all the impurities and the other ingredients add flavor.

Depends on the knife, but normally about 15 degrees

Glad you enjoyed it! Also that's a good tip! You can also cook a batch of roux and keep it refrigerated for a few days.

Absolutely not, just make sure that you only use egg whites and it will be fine!

Straight butter would work better. Also be careful not to separate the butter when heating it, keeping it thick and velvety. This way it will coat the popcorn well. I wouldn't recommend butter emulsion for popcorn, as it's a little lighter and may make the popcorn soggy.

There's not much more to it really... Remove the skin, remove the innards close to the head 0:55 , and remove the outer fins with a pair of scissors (optional). I'll have more videos on cleaning different types of fish in more detail soon. Happy cooking!

@@ONTHEPASSWITHMAX What about the intestines on the side of the fish?

They definitely do work, there's a noticeable difference if you're doing right. It's important to note that not all honing rod and knives are created equal. Also make sure you're using the right technique. There's a reason why you see chefs using these.

Quail is absolutely delicious! But remember that the quality of the product makes a big difference. For example, try and source it at your local butcher shop instead of the supermarket, and avoid frozen products. Fresh quail has a rich and strong flavour, but milder than duck and very lean. I have had frozen quail that was a little gamey, but fresh isn't gamey at all if you prepare it right. There are different ways you can cook quail as well, which will change the flavour considerably. For instance you can serve the breast meat medium rare, like you would with duck for a more delicate flavour, and roast the legs well done or confit them until the meat falls off the bone. While not an everyday recipe, cooking meat under a bunch of wild herbs like this is amazing. I've also used this method to cook turbot, and that was delicious as well. Not too mention the whole house smells amazing! If you're fond of duck, I would give quail a try, you won't be disappointed! Happy cooking!

Thank you very much!

Sure, I think that would go nicely! I have another video on bok choy with some techniques you might like, check it out! kzfaq.info/get/bejne/Y654rM1zxpvDpIk.html

My pleasure!

More coming soon!

Unfortunately it will most likely separate if you refrigerate it so its best to make it fresh and keep warm until you serve.

@@ONTHEPASSWITHMAX oh, thanks for your quick answer!! I'm gonna try your recipe!

Happy cooking!@@Ronbertomortadela

Precisely!

Thank you very much!

It depends on a few different factors, but yes, use whetstones once a month and honing rods or steels during the week, if you use your knives frequently. While "honing" isn't technically sharpening, the result is a sharper knife.

Thank you very much! It's comments like these that make it all worthwhile! French omelets work best with either small teflon or well-seasoned carbon steel pans like the ones from "de Buyer". Once you find the sweet spot for the temperature, the rest is actually quite easy. I'm working on some new videos which will be ready soon, so stay tuned!

I couldn't agree more.

Good idea. It can happen to anybody! I even keep a few band aids in my wallet when I'm at work. lol

@@ONTHEPASSWITHMAX Same. That and some liquid skin. I work with metals all day, so I kinda have to keep them handy!

I don't know what your expectations are, but cooks in restaurants handle food with their hands all the time. We also wash our hands hundreds of times during the shift. Fast-food employees might wear gloves, but they don't wash their hands or change their gloves regularly.

Sure, technically the result after honing is sharper but its not "sharpening", it's mostly to maintain the edge acquired from using whetstones regularly as per the video.

My pleasure! Happy cooking!