A Taste of History (S2E6): Benjamin Franklin - Science Superstar

Тәжірибелік нұсқаулар және стиль

No other man of his time contributed more to our understanding of nature and science than Benjamin Franklin. And that’s in addition to being one of the key Founding Fathers of our country. What a resume! In this episode, we salute Benjamin Franklin by preparing a favorite French dish of his, Vol au Vent with Sweetbreads, Beef and Pork Pie, and Sweet and Sour Red Cabbage.
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Chef Walter Staib travels the globe, to historical locations, into famous kitchens and exotic markets to bring you A Taste of History. The cooking TV series explores, educates, and brings America's culinary heritage to life through the recreation of elegant and sumptuous dishes inspired by the founding fathers.
For more episodes and cooking related content subscribe to our channel: Hungry!
/ @hungrylive
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Join us Live 24/7 on our on-going broadcast at: pixelfy.me/sAP9tW
Hungry is a new linear OTT channel dedicated to food and cooking, and featuring such celebrity chefs as Pati Jinich, Julia Child, Jacques Pepin, Nick Stellino, Graham Kerr, Roy Yamaguchi, Walter Staib, Jim Coleman, Cecilia Chiang, Martin Yan, Jean-Georges Vongerichten, Michael Chiarello and many others.
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Learn more at the Hungry website. hungry.live

Пікірлер: 6

  • @stacysatterfield2154
    @stacysatterfield2154 Жыл бұрын

    Benjamin invented also the Franklin Stove, bi-focals. Started the first fire station, library, signer of the Declaration of Independence, US Constitution and many other things. Plus an Ambassador to England and France. Printer, Writer. Chef Walter is a classic. ..

  • @themisslobodianmottaabdo2077
    @themisslobodianmottaabdo2077 Жыл бұрын

    I am trying ali your recipes! Thank you.

  • @HungryLive

    @HungryLive

    Жыл бұрын

    Wonderful! Let us know how they come out.

  • @dalesmith1293
    @dalesmith12932 жыл бұрын

    Very interesting question! I did some research and found that it is a meat stock base thickened by reduction or some times browned roux. It is more intense in flavor than gravy. It is from classical French cuisine and is not to be confused with bottled sauces like HP Sauce. I have noticed that Chef Walter uses it a lot

  • @nohandle62
    @nohandle622 жыл бұрын

    I like Ben, but he did not invent the battery.

  • @normandawson2012
    @normandawson20122 жыл бұрын

    What is the brown sauce?

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