This is why these guys are so awesome. I asked a question about emulsion and being from America I figured that it may take a day or so to get back to me. Low and behold they created a whole video. We are truly blessed to have folks like y’all sharing information like this.

@petermcdonnell5873

10 ай бұрын

Wow that's amazing! Really enjoyed the video so thanks for asking! Made me really hungry. They have been guests on Sorted food, which is a channel you might enjoy too.

@P4p4Smurf

9 ай бұрын

What does being from America have to do with it 😂

@Adrian-wl8dl

9 ай бұрын

@@P4p4Smurftime zones

@P4p4Smurf

9 ай бұрын

No shit. But they aren't that far off. It's not like it's US to Australia so it wouldn't take a day or so.

@c0rnfl4k3z

9 ай бұрын

amerika is 20 years behind europe@@P4p4Smurf

The cod head jump scare flash at the beginning 😂

We went to Fallow on Sunday 2nd July it was a great experience at chef's table, my husband was in heaven and it was so interesting watching the team at work, which was calm, organised and like a well oiled machine. The food was top notch, excellent quality and more. Well done team Fallow! All thanks to your POV videos and ethos that my husband found you and was interested in your restaurantand values. It meant even more to know how and why your food is so amazing from your videos. Keep up the good work! My husband even liked your cauliflower broccoli cheese which is amazing as he doesn't like veg normally! ❤

@FallowLondon

Жыл бұрын

🙌

These guys are true chefs, no need to be pretentious just be honest about what they are doing. I would loved to have worked with them back when I had the passion. (Wish I was young enough to still have the energy) I love watching these vlogs as it makes me still feel like a chef, keep it up guys x :)

The efficient creativity is just outstanding.

Just absolutely love what you all do. The top to tail/zero waste approach is so immaculately thought out, but any video you do just gives me great inspiration to carry on working in a kitchen. That Gherkin Gravy sounds bloody incredible.

Your videos are incredibly inspiring for some reason. I went to culinary school during high school and after high school some stuff happened that made me quite depressed for quite a long stretch of time. Lately I’ve missed the way I used to look after my health both physical and mental by cooking at home, these days I just kinda sit there with a filthy kitchen and go get McDonald’s once 9:00 pm rolls around. I hate it but it’s hard to break out of the cycle, I’m gonna give it another try though and make an effort to get back to the way I used to be with the help of your videos, thanks.

@richieh2006

Ай бұрын

I was kind of the same. I found myself in a bit of a rut. Also, I found that when I put some music on and started to tidy up and clean, it started to become kind of therapeutic and brought my mood up. Start with one corner of the kitchen and then the next and have a good wipe down. You'll be surprised how the small things in life can make a big difference to your mood. I believe in you. You got this 💪🏻

Man, I forgot about this video, and just rediscovered it. So much great info, and some little subtleties that you'll miss the first couple watches. Good to reference again and again. Thanks, gents!

I’m loving to know that restaurants are being as sustainable as possible. Using every inch of the products, making it in to something and matching it with the similar flavours. Knowledge, I hope to learn and understand myself one day. 👏😎👊🙏

I would love to see the prep for the day. The sauces and herbs and garnishes are very interesting

The level of detailed explanation is outstanding I feel like its my first day at the job and the chef is walking me through the line Your videos are a huge source of pleasure and nostalgia to me

It would be amazing if you made a video series on how to make each of those sauces.

Would love a recipe book 🤤

@MyLife-ni5to

6 ай бұрын

100%

thank you for sharing your lovely sauces with us, really appreciate it!

This is quickly becoming one of my favorite channels

Wonderful! Thanks for the awesome tour Jack.

I love these new sauces, many I've not heard of or tried before but would love to come and sample them sometime. Well done chef and team!

I love the commentary videos like this. I would love to see you talk over a full service so we can truly follow along with each thing you guys are doing.

peppercorn and the beef rendered sauce from the same group both sound amazing. love the brushing of the fat onto the steaks for the grill to get the char and sear just right help melt down the fat already in the cut itself. chimichurri is always a nice addition to break up all that pungent salty umami flavor with some acidity. Made me want to try so many of em.

I just never realised... But after thinking about it this all makes perfect sense. Thank you.

A good saucier with good sauces makes a huge difference to a kitchen. Great seeing how inventive & sustainable the Fallow folks are. Love making sauces, it was the first thing my father taught me in the kitchen. Though he started me on a sauce that's rarely eaten anymore, bread sauce. I thought it was some magical alchemy I was learning. Also find it extremely satisfying at the end once I've produced a really good glace or demi-glace. Brilliant video, thanks for showing us all around.

Thank you from the Other Side of The Pond! Very informative. Enjoy seeing the inner workings.

Wow! Thanks so much for this video. As an amateur cook it is really interesting to hear what is done in restaurant.

I improve my home cooking by watching videos like this 10-fold more than recipe videos.

@manfromwuhan714

Жыл бұрын

You have to have a good base knowledge but for advanced home cooks this stuff is literal gold, no bullshit straight to the point insights that would otherwise be inaccessible

@shillwaffer2105

Жыл бұрын

@@manfromwuhan714 yeah I’m at the point where I can keep up and I glean so much knowledge watching professionals and learning tricks.

New fan from finland... Hell this is good stuff and fun to watch..... Love this,,, sorry my bad englis

Every sauce there looks bloody lovely👍

Very nice! Thanks for showing and explaining!

I served grilleur, garde manger, but I always aspired to be a saucier. The peak of an Escoffier brigade,

Amazing 💚 I was waiting for a sauce video and we are lucky today haha, I hope you are all doing good

I absolutely love that content. I've been watching a your videos but I had no idea what were the sauces. Now I know. They must be so delicious.

These are some of the most delicious sounding sauces

Amazing insight. I was taken by the number of steps involved to make each sauce. I’d be thinking it was done then he’d say ‘and then we do so and so’. Must take an incredible amount of work.

So many great & inspiring ideas from this video....amazing work 👌👍

Love the use of pickling liquids being thickened and then added to stock reductions that’s sick thank you for sharing. Please do more informative sauce videos. Maybe some not so well known techniques to create unique alterations to the sauce in some way like the tips about depth of browning your bones and carrots

This is amazing, would love to see a video on the mussels with that bacon sauce!

Would definitely read a recipe book you guy put out there

The planning of this! Even rendering down the excess beef fat. All linking together very impressive and delicious

Absolutely amazing

this kitchen is amazing

Thanks for the video, excellent as always! Would love to see a video on the creation of these sauces so we can make them at home for our xmas dinners!

Your sauces are next level 🙌 would love to learn to make some

Y'all are awesome. You guys have inspired me the past few months, and I spend most my free time watching these videos. I started cooking when I was about 9, and through the years I have gotten way better. My dream job is working in culinary. This year I am asking my family for more cooking equipment, and most of it is stuff you guys use I your kitchen. I am very interested in the sauce pans you have at the main course plating station with the 4 sauces... what size are the sauce pots so I can ask my family for them.

I wish you could post a video of the different stations like the Cold station or fry or even dishwasher. That would be very cool

Good work Chef...!

Binging your videos, if I'm ever able to get to travel I'll be sure and visit.

❤❤❤❤❤ so cool !

Very interesting; the sauce is so very important ! 😊

Amazing video Thank you for sharing

I'd kill to know how they make their roast potatoes and carrots, they look so good 🤤

1:38 are they subliminally suggesting their cods head again? LOL

Any chance of a short showing how you make the beef fat chimichurri? Jack explains it so effortlessly but I can't get my head around what the ratios would look like. Amazing channel, hope to visit one day if I ever make it back to London!

Awesome!

i just love to watch you r videos while i eat haha

A saucy video. I like it.

THIS IS AN AMAZING CHANNEL.

Awesome video 💥💥💥

i want to become a sauce chef and become a sous chef so i can demand people call me the saucy sauce sous chef.

even when i watch this video im looking at your pastry chef working as im constantly trying to get a job as a pastry chef even though im a commis chef

Great video! How long can the sauces be left outside the fridge for?

never trust a chef that says things like "just a simple sauce" 😛 here and there throw in the most important side notes LOL it's so funny when you casually talk about these super complex sauces like they are easy to make at home 😂😂😂 thank you for this fantastic video!!!

@Glee73

Жыл бұрын

which is the main reason I eat out sometimes.. lol. don't have the talent, skill to make complex sauces.

It was the first bit of butchery i learned and is my favorite meat.

I love these POV videos. Is this using a chest mount?

That was a interesting video 👍

Wow I really want to try your triple cooked chips with that curry sauce !

Thanks for these great videos. I don't want to appear too ghoulish, but I'd like to see some stuff-ups and how they are recovered.

Do you use any Xantham etc to hold them together?

Got great inspirations from this video. what are those cute saucier ? Perhaps, letting us know names of the brand ? thanks a lot.

Español Venezuela rico, buenísimo,

Hi Chef just found your channel, subbed of course. No mention of a Demi-glacé?

how long do the sauces last and how would you store them?

How are y'all pivoting given the pepper shortage on the siracha butter?

if you sell cookbook my guy, i buy it for sure and introduce to my friend~ everything is from non-cusine school, like knowing what's necessary for actual business and creating flovor in different way

Place these sauces...in a cook book :)

I tried to make the butter emulsion sauce twice but one time it was too runny and second time it was thicker but super buttery like unedible :D Can you please make a video or a short on how to make the plain butter emulsion? :D Thanks

@jdee9227

11 ай бұрын

cosign

Love from india

Chef! Let's do tour of all the purées too🙏

Can you guys please make a video on how to make mustard? There are plenty of them and very different from each other so it would be great if a reliable channel like yours explain how to do it

"chefs talking to himself again"

Nice❤

Congrats for the 1k subscribers🎉🎉. When celebration. Need celebration special video😅😊.

which camera do you use?

Nice

Would like to see the purees/ketchups you keep behind the pass in the gastro containers.

Gherkn ketchup? That looks so damn GOOD

I want to work there

would love to see a closedown pov

can you do the 5 mother sauces in one video?

Love your work. I see you throwing your dirty pans, pots, etc in a draw, and endless warm plates appear. Could we see how your pots and plates are washed and organised? Thank you.

Beautifully run operation boys

Not fallow related but would love to know what books have inspired you or shaped the way you cook.

Boys the thought of using the beef fat from dairy cows would make Marco P-W melt, we all know how much he loves the use of fat in a dish #fatisflavour ❤

@HarveyJackson1967

Жыл бұрын

The fat is where the flavour is 🙏

I was wondering what the red and black puree's (im assuming its puree) are. The ones you usually put on the plate with your duck neck and other dishes as well that goes on the side. Also would love to see a video like this but just about all your ketchup's if possible.

@JohnDoe-xo2yf

10 ай бұрын

Red could be beetroot?

I love sauce I cook good sauce I am

Gyattt damn

Alfredo

WHAT about the green liquid in the little squirt bottles?!

I have a pro chef question tho: All those heated up sauces since beginning of could risk to be in the range of temperature and time spent heaten so that they could develop bacteria and stuff to become dangerous from the food safety perspective? Thats an actual queation out of curioaity, no trolling 😊

I’m a new chef in fine dining (22) and would love to start recording and uploading videos of live service. What equipment would you recommend? I would love to get a pov cam but don’t know what works best.

@TheSaladin777

Жыл бұрын

Think of your own idea

7:43 oops :)

@1:39 🤨