No other chefs are providing as much value as you are. Thank you chef!
@BrandonDearden
2 жыл бұрын
I GOT YOU 😉
@agathakaseke2581
2 жыл бұрын
So true
@bigpapaadam1
Жыл бұрын
On episode #7 and will keep running back through these teaching videos! I love food and want to grow in my knowledge. I want to become a great Home Chef and keep learning because I love good food! Especially when you learn how to make it yourself! It feels so great to make amazing yummy food! Thank you for your videos! I’m went ahead and bought the book you are using lol Couldn’t help it!
@agathakaseke2581
2 жыл бұрын
Thank you chef you are helping me alot. I can feel the vibe keep up the good work
@noreenkandeu
Жыл бұрын
Thank you for this explaination
@Lukasz1989
Жыл бұрын
Medium rare duck sounds scary to me. Thanks for your content.
@williambutterfield7611
2 жыл бұрын
Can you give insight on dove?
@jasonwheless677
Жыл бұрын
Hey, thanks for the creations. Do you have that brine ratio?
@randycaire6160
2 жыл бұрын
Hey chef, I’m curious as to how you would recommend sous vide duck breast? I know it’s crucial to get the fat rendered out.
@BrandonDearden
2 жыл бұрын
Easy, low temp 20 minutes at 120F for a 8-10oz duck breast After that you need to dry the skin out and then crisp up.
@paulschwartz2464
2 жыл бұрын
If you are pan frying/cooking a wild duck breast that is super lean can you use a fat, such as butter, to baste the meat while it cooks to keep it juicy? Or would that ruin the taste (can't believe I used "butter" and "ruin" in the same thought...)
@BrandonDearden
Жыл бұрын
Nah don’t over think it, although I would cook wild duck sousvide. It’s super lean Also chill before crisping up skin
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