Came here after I saw your birria tacos I didn’t know there was a French style consume
@bangmasse3644
Жыл бұрын
Can we consume left over chicken meat? I try to ask content creation but no answer to date...
@chefsteps
10 жыл бұрын
Grant Crilly is back and he’s on your front! The Yield: Empowerment T-Shirt is available again through August 19, 2014. This is an homage to our Rocher video: chfstps.co/UZqaUO, and a chance to show your support for ChefSteps. Click to shop and wear with pride: chfstps.co/1srEyBD.
@mndlessdrwer
9 жыл бұрын
"why does my coffee taste like poultry?"
@orangecrush4
8 жыл бұрын
was thinking the same thing
@bmartin2949
9 жыл бұрын
I made the error of running a dozen limes through a centrifugal juicer, and I had a bunch of cloudy pith left overs that the spinner basket thing didn't strain out, and I was trying to figure out a way to filter it out. I came across this video, and decided to try your chemex way. Worked great! I love the fact that you guys read the rules of the kitchen appliances and tools, then crumple them up and throw them away, then utilize the tools however you want to
@SevenSoul433
9 жыл бұрын
I'll just grab that ole methylcellulose out of the cupboard...
@Emibri211
7 жыл бұрын
SevenSoul433 Use wisked egg whites instead.
@thomasbrassco9582
5 жыл бұрын
:DDDDD
@lemonade2473
5 жыл бұрын
Do what I did. Try asking your neighbor to see if you can borrow a tablespoon of methylcellulose. 😂
@justagerman140
4 жыл бұрын
@@lemonade2473 how'd it go?
@IndiaBlackAle66
10 жыл бұрын
The consomme in the coffee press is a nice touch. A chef friend of mine turned me on to that some time ago.
@lookitcrashed
10 жыл бұрын
I just found this channel and I'm freaking out…….
@lbanezjs1000
10 жыл бұрын
well... i guess this channel is not for me to learn but to admire.
@Byrnzi360
8 жыл бұрын
Can you make a video on how to make Doritos consommé? In case we require something with a southwestern kick?
@GrowingDownUnder
7 жыл бұрын
i'd assume combine all ingredients to make doritoes than do the same
@hal9000xxl
6 жыл бұрын
You do realize that was a joke right? lol Search ofr Doritos consommé its hilarious!
@nannatrytek942
10 жыл бұрын
You can also do this pretty well just cracking an egg, mix the stock with the whites and shells and just continue the same way they do.
@michaeltang3333
8 жыл бұрын
+Nanna Trytek Yeah the traditional method works but apparently it gathers up aroma particles too so it makes for a less flavorful consomme. And its more expensive prob.
@nannatrytek942
8 жыл бұрын
Michael Tang Oh, I didn't know. Cool.
@HiddenWen
10 жыл бұрын
Great camerawork! This is too complicated to do myself, I'll just watch your videos.
@raysonhoyaoyong
4 жыл бұрын
Question: Is it possible to clarify large volume (say 10L) using the methycellulose clarification method?
@dillonaugust2212
10 жыл бұрын
Mind blown...
@areujokingme
8 жыл бұрын
Beautiful.
@ISAACJMOREIRA
10 жыл бұрын
Great addition to the technique described on the Modernist Cuisine Collection. Nice o see it in action after reading... :)
@ahmedsileem974
8 жыл бұрын
where can i find this music?
@ErfanElahi
10 жыл бұрын
by the way, does egg white is necessary to use?
@SchneiderLim13
3 жыл бұрын
Amazing, what can we do with the solids remaining? Can we est it? Can pets eat it? Can we mske something good out of it? Thanks, you guys are great.
@prasadgorule8442
10 жыл бұрын
loved the last bit where the consomme is infused with herbs in a plunger!!
@KettiexD
10 жыл бұрын
"in a plunger" uh
@Lemon-kw5gk
4 жыл бұрын
Can I put metil gel(sosa) instead of that?
@blairphelps7215
9 жыл бұрын
Would this technique also work with beef stock, swapping out the chicken breast with ground beef?
@chefsteps
9 жыл бұрын
+Blair Phelps Absolutely!
@shadhymuhammed5617
5 жыл бұрын
Will that liquid absorbs all the protien contant
@peek-ka-boom6017
Жыл бұрын
At 1:33, What was the soup called at the end?
@johndeleon9591
7 жыл бұрын
still would like to know the soundtrack title and artist to this video.
@HeitorAmaral
10 жыл бұрын
I prefer doritos consommé.
@pandabear987123
10 жыл бұрын
LOL
@riggsdizon
9 жыл бұрын
***** with a south western kick!
@puppiesgoesrawr
9 жыл бұрын
***** oh my god
@michaeltang3333
9 жыл бұрын
+Heitor Amaral JACQUELESLAMERDE?
@robertwang6855
7 жыл бұрын
Heitor Amaral 😏
@MrMembersonly93
7 жыл бұрын
What is that name of the machine that you use to press it down
@johnminakhom
7 жыл бұрын
French Press
@RobTyleruk
9 жыл бұрын
What herbs id you use to infuse the consomme?
@mingwong7766
9 жыл бұрын
Any herbs you want here's some examples like thyme rosemary bay leaf tarragon
@vvkelly97
7 жыл бұрын
Great! Now can you do a low tech version for us regular chefs?
@u0296106
5 жыл бұрын
Ok, but how many teaspoons/tablespoons is 2g methylcellulose F50? I think I added way too much
@nealconnolly2156
7 жыл бұрын
Interesting to watch. It would be interesting to try this method and compare it to consommé, but I'm not sure I would call this consommé since the best flavors come from the bones.
@Zachary_Sweis
Жыл бұрын
The stock they used is made from chicken bones.
@lachlantegart5994
10 жыл бұрын
What can you do with the impurities? I'm guessing it was just chicken and whatever else? Is it edible?
@jeffs5966
6 жыл бұрын
Use the raft for family Meal! Jk I've heard of that being done as punishment
@pinkrainmoon
8 жыл бұрын
would this also work with fish? because that would make an amazing base for ramen
@Amatersuful
8 жыл бұрын
yes if it works with chicken it should work with beef and fish
@gaukaiser
6 жыл бұрын
Yes, it works. Basically the protein of the chicken breast forms a "net" which catches the impurities in the stock. Technically an egg would do the job too
@ИграРазума-д2ь
8 жыл бұрын
how much methylcellulose f50 ? how you know?
@skubricks
5 жыл бұрын
nice video!
@xtheasiansensationx
9 жыл бұрын
It adds just a little southwestern kick
@Carcamo007
10 жыл бұрын
Damn that looks so good. I'm hungry now
@TenaciousTheSketcher
3 жыл бұрын
What is the name of the song playing?
@terpdx
7 жыл бұрын
I just got back from the grocery store, and I'll be damned if they didn't have any methylcellulose F50. Can you believe it!?
@Vayxes
7 жыл бұрын
All the sciency stuff they use you can buy on amazon
@MetaphysicalPlayroom
3 жыл бұрын
I asked my neighbor for methyl cellulose and I've been awake for 3 days now
@mikkokylmanen9296
7 жыл бұрын
Nice. So where can I get that methyl cellulose though?
@bmartin2949
6 жыл бұрын
I got mine on amazon
@jessicadelfrade
9 жыл бұрын
in Cuba we do not use breast that much, since the lack of bone = lack in flavour.
@WuRealhero
10 жыл бұрын
nice
@hanstun1
9 жыл бұрын
If you are going to blend, clarify and sieve it why not use a carcass? Better flavor and a silky gelatinous texture...and it is pretty much free.
@justphailed
8 жыл бұрын
+Hans Tun u need the chicken meat so the protein will bind the cloudy parts of the stock as it denaturizes. the flavor is actually not the reason for doing it. u simply clarify the basic stock and promote it up to a stand alone starter dish.
@MarianRosefielder
10 жыл бұрын
our Grandmoms knew long time ago before any methylcelulose existed how to make crystal clear chicken soup or consomme(you name it). We make it every Sunday (you can see all the way to the bottom of a big pot full of soup). This is only a remote resemblance of that. I like the other Chefsteps videos though but this seems just a little over the top. :)
@Ganzicus
10 жыл бұрын
traditional cooking is great, but I'd bet that people with egg allergies are glad that alternate ways of making consomme are being explored :p
@liealvin2
10 жыл бұрын
it jusr cellulose... it is not digestible, not toxic, and not an allergen.
@MarianRosefielder
10 жыл бұрын
Ganzicus I never use eggs to purify the consomme. The point of my original comment was that I've found the process of purifying the broth this method too tedious and frankly even disgusting (blended chicken breasts...). A purified broth is almost a staple food over here and it's achieved by slow cooking and carefully removing the initial foam that forms when the broth is reaching it's boiling point, nothing more nothing less, encourage everybody to try it that way.
@SOLOcan
9 жыл бұрын
Marian Rosenfelder That's not a consomme. All you did was skim your stock, everyone does that, nobody cares your grandmother does it as well. Most traditional consomme recipes involve blending a protein in too. You need some sort of coagulant to form a raft. Traditionally egg whites are used , they just found a faster way.
@lemonade2473
5 жыл бұрын
Chemists must be lowkey great cooks.
@cardcaptorsabrina
6 жыл бұрын
Anyone else here cause they're wondering why Cho Cho is so obsessed with consumme flavored chips?
@ataberkcikrikci
8 жыл бұрын
what is that soundtrack i couldn't find
@armandblake
6 жыл бұрын
Is methylcellulose crystal blue?
@katerinachelmis568
6 жыл бұрын
The dog would be super happy for all that otherwise waisted chicken
@ErfanElahi
10 жыл бұрын
great video! thanks for posting :-)
@namenotfound34
7 жыл бұрын
Or you could just freeze stock and thaw it through cheese cloth, you know like Heston does
@edzmuda6870
4 жыл бұрын
Methylcellulose removes too much of that all essential gelatin- the reason we should be consuming more broth and consommé. That’s why I use to the egg white raft method.
@ИгорьМельников-у4к
7 жыл бұрын
sound pls!!
@rock_ok
8 жыл бұрын
you use gellatin
@WymanWoon
10 жыл бұрын
開水白菜
@RedVein3106
8 жыл бұрын
Next time make some Doritos consume for a south western kick!
@maman89
8 жыл бұрын
Gademit you beat me to it.
@RedVein3106
8 жыл бұрын
Hahahaha!!!!!! Such a great meme
@davidsiatatgaming
6 жыл бұрын
methilcelulose 50?! wtf?!
@cheftuan
7 жыл бұрын
i want to make white castle burgers that don't make me poop my guts out.
@herpsenderpsen
7 жыл бұрын
oh... neat.
@imhellag
9 жыл бұрын
Holy cow, no need for a protein raft!
@miraclo3
4 жыл бұрын
chicken flavored water.
@paoloinzaino9626
5 жыл бұрын
👏👏👏
@fabiojonathanarifin1
7 жыл бұрын
are these chemicals that you are using bad for health?
@shiba1856
8 жыл бұрын
why do i find this video awkwardly pleasing to watch
@super999999
9 жыл бұрын
Using that chemex... lol multitasker
@allanmoss7068
9 жыл бұрын
think its interesting that the food trend right now is toward local, organic, unprocessed, whole, real food - and yet, many of those same chefs don't even think twice about using a chemical when an egg white would accomplish the same thing, zero risk, low cost, and no mail-order necessary. Seems kind of antithetical.
@nolansykinsley3734
9 жыл бұрын
It is also funny how A, you classify them as being trending towards organic, unprocessed, whole food on this channel when they clearly are not, and B, how the only "chemical" used in this recipe was methyl salicylate, A.K.A. Oil of Wintergreen, found naturally in many plants.
@tjw2469
9 жыл бұрын
FUCK!!! (in good way though)
@CologneCarter
10 жыл бұрын
Too much "high tech" for too little gain and I seriously don't see any reason to add methylcelulose or any other stuff that isn't simply meet, vegetable or herb in its original state.
@chefsteps
10 жыл бұрын
Here is a more detailed explanation of why we chose to use those ingredients, and the benefits of doing so. Thanks for watching! www.chefsteps.com/activities/chicken-consomme
@chadisbad6
9 жыл бұрын
+CologneCarter Typical moron that knows nothing about biology. Go preach your delusion elsewhere you pleb.
@NevetsTSmith
9 жыл бұрын
+Chad M hello fellow Berserk fan.
@chadisbad6
9 жыл бұрын
+Steve Peters hello!! I hope you're enjoying the monthly releases as much as I am :)
@orangecrush4
8 жыл бұрын
+Chad M I want to get into berserk because I've heard that bloodborne is heavily based on it
@simplyalif
7 жыл бұрын
Heston's is better
@badjujuwan
9 жыл бұрын
Another victim of kitchen gadgetry! WTF!? Ask Jacques Pepin for an egg.
@nurikodb3915
7 жыл бұрын
Most disgusting thing ever...
@johnwarrjr9768
3 жыл бұрын
Let me guess you're real dream is to do what being a musician it certainly is to cook because when you're making something like this this should not be a music video this is an instructional video shame on musician on your own time or make your own damn video of you making music that's fine you are not a chef by any mean you just to cook that some musician
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