Master Chef prepares some elegant dishes with class and style. I love french cuisine.
@ConflictedSwitch
4 жыл бұрын
This looks awesome, but the bacon at the end feels clunky.
@ross5686
7 жыл бұрын
I made this it was great!
@judithtrappenburg-vanschai3791
Жыл бұрын
Ohhhh ….the Master !
@deedrabbit
2 жыл бұрын
A bottle of wine to make a teaspoon of sauce. This is why the planet is on fire.
@rogerlegends166
Жыл бұрын
That doesn't make any sense at all .
@deedrabbit
Жыл бұрын
@@rogerlegends166 None
@petalsandme
9 жыл бұрын
Wonderful dish ! Another great video. Petalsandcoco.
@Wvk5zc
9 жыл бұрын
Forgot to say that I enjoyed the video!
@kevindaley6249
7 жыл бұрын
this is great
@brunokrisgeorgeton4482
5 ай бұрын
Duxelles with cream and not reheated cold poached egg?
@deadstroke86
7 жыл бұрын
He doesn't give the sauce a final mounting of butter. Is there a particular reason for that?
@Tennisisreallyfun
2 жыл бұрын
Mind you, I’m no 2-Star Chef like he is so I may be wrong, but I imagine it’s because he doesn’t want it to have a runny texture, nor does he want to dilute its shiny, rich color. It’s not your traditional sauce that you serve in a generous pool on the plate. Instead, it’s more of a strong glaze you use to gently add some zest to your egg when you break it open with your fork.
@SuzanneBaruch
2 жыл бұрын
Nice plating. The wine was wasted, though. In order to not waste it, all of the sauce would have to be used, which wasn't the case. This is probably a $40 plate of food that wouldn't even be particularly filling.
@fishybishbash
9 жыл бұрын
Presumably he reheats the egg at some point? But how?
@carloanthony8736
9 жыл бұрын
Back into some hot water to heat through, but carefully making sure not to overcook it. Also, when poaching you should take this reheating into consideration, and slightly undercook it. So by the time you're ready to plate you'll have a perfectly done egg.
@dazboot2966
4 жыл бұрын
Carlo Anthony ...reheat in water? But he poached it in wine. If you reheat in water it would dilute the wine and compromise the colour. Certainly didn’t look like it had been reheated in water when he plated up.
@kmitchpg
3 жыл бұрын
@@dazboot2966 He had quite a lot of leftover wine from the initial poaching which didn't get reduced to make the sauce. He probably used that to reheat the egg.
@philipmew618
9 жыл бұрын
Does he reheat the mushrooms 2
@Wvk5zc
9 жыл бұрын
I assume the wine works like vinegar to prevent the eggs from breaking while being poached?
@lukebroughan192
8 жыл бұрын
yeah i guess so, although some say a vingegar is not needed while poaching...
@chef5702
7 жыл бұрын
Commanche never use vinager
@furdiebant
7 жыл бұрын
Veal stock
@helloweeson
6 жыл бұрын
can't believe he keeps the staffs tips ! so disappointed
@CooManTunes
2 жыл бұрын
Do you never read the job description? You're a pathetic, worthless, talentless, unemployed loser.
@helloweeson
2 жыл бұрын
@@CooManTunes you’re a special sad case .
@deedrabbit
2 жыл бұрын
He's a thief and a trickster.
@IanBlimey
5 жыл бұрын
A Shiraz IS a Syrah...
@matthewramirez1371
4 жыл бұрын
Ian Bell There’s a difference. It’s a different body. In the US, we spell it Shiraz and the other wine Sirah. We differentiate it by labeling it Petite Sirah which will indicate that it is lighter than the Shiraz, although it is about the same grape.
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