☕

@mitchmai

Жыл бұрын

He found it. By George, he found it.

Hey Mitch, with prawns, I always pullthe legs off first, which makes it easier to remove the shell. I will try the toothpick hack next time. Thanks

@mitchmai

7 ай бұрын

Great tip, and glad I could be of service

You never shy away from a tough dish, I respect that!

@mitchmai

Жыл бұрын

Oh I was shying from this one I ain’t gonna lie 😭 but if it’s in this book it must be made

Bravo for the attempt and the project bringing Bourdain to life. I was born and raised in Paris and quenelles are one of my go to memory lane dishes. In France, you can buy the quenelles in any supermarket (they can be made with fish, poultry or nothing "nature") and you can buy canned bisque de homard/ lobster bisque that you just have to stretch with cream. in the US, No can find and it's perhaps for the better, because cooking is fun and the result is most of the time better. Ok, enough blabla, here are my comments in haste: pike is hard to find but cod has often a weird fishy taste: go for whitefish from the lLaes or sole or Rockfish/snapper. The panade calls for the addition of whole eggs not only the yolks, that's why it was so dry and hard to incorporate. A good shortcut is to use good quality white/egg bread crustless. Adding an extra eggwhite and soft butter to the goop is a good thing ( and why not chives, although not traditional). Your mix was too dry/thick that's why it stuck to the spoon. The sauce Nantua: Main things missing are shallot, thyme and bay leaf, the wholly trilogy of French sauces. Good call on the shrimp. could also be lobster, langoustines... more pricey, better flavor. Could also be just the bones, head, fins etc. of the fish which fillets' you've blended. Flambee the cognac a little caramelization of the shells is a good thing. Use a dry white wine. Lastly, the baking: why put those heads next to the quenelles??? they've done their job. Don't crowd the quenelles, that why they didn't bloom (? rise, expand). As for most gratins: add a bit of shredded hard cheese (Domestic Swiss fine) and little pieces of butter before putting in the oven: that will help with the browning. Be generous with the sauce and serve with white rice. Sorry it's so long! Phil le cuistot

@mitchmai

5 ай бұрын

Hey thanks for the comment, and so cool to hear you grew up in Paris. I think these are worth trying to create again with your tips. Cheers

I enjoy your channel more and more, youre real and transparent and its refreshing...AB is looking happily down on you!

@mitchmai

5 ай бұрын

I appreciate that, it's a fun project and I'm happy to bring some attention back to the man.

you should totally make that shrimp sauce into a pasta dish or im gonna do it!

@mitchmai

17 күн бұрын

I like the way you think sir. Lmk how she goes

Make Quennels with 2 spoons. One to form and the other to flip it in the water.

@mitchmai

6 ай бұрын

Indeed great advice. Thanks for the comment!

Mateeee those quenelles were bang on! Tip for removing things from spoons, scoops etc, as you go to put them in the pot, rub the back of the spoon with your palm. The friction heat will loosen things up. Same goes for icecream. Amazing vid my brother

@mitchmai

Жыл бұрын

Thanks for the tip! I did try giving them a little warm up for some, but on further thought I think I should have cooked the mixture first. Then try shape with the spoon. Glad you like the video ;)

My first youtube shoutout...Nice. That trick with the shrimp veins is something I'm adding to my tool belt now. I'm too cheap to cook with Cognac, and I have found that a decent brandy will do the trick in sauces as well. I'm all about seafood so I loved this one.

@mitchmai

Жыл бұрын

Glad you like it sir! Definitely pretty convenient trick with the toothpick.

just watched the rabbit cooking video , please invest in one restaurant white plate , one restaurant white platter , one large serving bowl smaller serving bowl , and a small serving saucer , food just shows so well on the white

@mitchmai

6 ай бұрын

But... my black plate 🥺

Great dish! You went with your intuition on adds and subs. Wooden spoons reason-you'll get an adverse reaction with SS and those types of pots. Hack - use two spoons to form your quenelles. Leave the shell on when trying to remove the vain-try doing that the tail-end. I press the heads of the shrimp to release all the flavor from them. I enjoy watching people that love to cook challenge themselves.. Again great job! btw the dough mixture is called Pâte à choux.👍

@mitchmai

11 ай бұрын

Thank you brother. Excellent advice! The wooden spoons hack I'll have to try. The question is where to find some quality wooden spoons. I feel like I have to stumble upon an elf in the woods

I love this series so much

@mitchmai

Жыл бұрын

I love you said that. And I love your name even more.

When prepping multiples of anything i.e the shrimp, always quicker to do all of one job then move onto the next i.e all the heads, then all the shells then all the vein removal. Not so important at home but you save a lot of time over the course of a day not constantly picking your knife up and down etc. loving the channel 👨🏻‍🍳

@mitchmai

7 ай бұрын

Great tip. I've been doing this with veg prep too. Chopping off stems, then peeling, then dicing, etc. Glad you like the vibes :)

Cling film around the spoon a few layer. super tight wrapped so there’s no air up the handle as well.

@mitchmai

6 ай бұрын

Great tip, thank you :)

Cod is much milder than pike and with much less bones to contend with….good choice.

@mitchmai

9 ай бұрын

Thanks yeah I can't see being too fond of pike in this dish. The fish alone was a bit unusual for me. Definitely something I'd revisit though if it was on a menu

I just found your channel and really love it, man. I made this same recipe from the Escoffier cookbook, during a 60 minute challenge last year and it's honestly so good. Keep trying things, cooking and learning!

@mitchmai

7 ай бұрын

Yo glad you think so! Happy found me. I'm sure yours turned out better than mine. Cheers

@MrTomV

6 ай бұрын

This is why you don't often see Quenelle on French restaurant menus here in the US. It .....takes.....time. And ain't easy.

Chefs kiss

@mitchmai

Жыл бұрын

hehe :)

Two thumbs up, I despise fish, but for some odd reason I feel compelled to try this dish....and as you said with your Italian side coming out imagine if you browned the caneles like a gnocchi in some brown butter then topped with the sauce....just like I always say Bourdain is a map, but ultimately you find your own way....

@mitchmai

Жыл бұрын

Thanks for the thumbs! I agree there’s certainly many routes to take here.

@b0therme

6 ай бұрын

Well said, and great idea!

Looks great! Just thinking out loud here - if you had a powerful blender and blended the shrimp heads into the sauce instead of straining...You think it would work? Seems like it might add alot of body and thicken it. But also no idea if you could strain the grit.

@mitchmai

3 ай бұрын

Hm I like the way you think. I mean theoretically, anything can get pulverized small enough to be smooth. I think the shrimp would maybe need some long cooking though

use two spoons. make the quenelles with one, like you did, use the other spoon to scoop it out of the first.

@mitchmai

6 ай бұрын

Great advice. Thank you :)

Nice work. Quenelles can be tricky. As @RozTopBloke mentioned rubbing the spoon in the palm of your hand can help release them (sometimes). Something I've done for quite some time is to use two spoons of equal size to form them, scooping them back and forth a few times between the spoons to get a nice uniform exterior. I"m pretty sure you can track down technique videos online that explain what I'm talking about and give you a visual guide.

@mitchmai

Жыл бұрын

Word thanks for the tip! I did try the two spoon method, but didn’t record it unfortunately I just couldn’t get a nice uniform shape. I’ll have to check some more videos next time I tackle them

The shrimp were delicious

Use 2 spoons for quenelles. For quenelles, tee hee

@mitchmai

6 ай бұрын

Oh yes. Solid tips my friend. Thanks

Be careful with working the fish for such a long time, it gets too dense. Also I would whip the eggwhite before folding it carefully into the fish, it makes for a lighter "dough". The clue to good "fishcakes"/"fishballs" are a very light hand and actually fridge cold ingredients, not like with meat where you want room temperature. A lighter dough would probably be easier to get off the spoon (I'm used to using cold water on hand and spoon, forming the ball in my palm, but I've never tried this particular recipe. So no disrespect to Bourdain!) The shrimp looked red, so was it already cooked? Then I would not cook it again, only let it warm in the sauce. Really like this project you have going on - looking forward to more recipes.

@mitchmai

9 ай бұрын

Hey thanks for the comment and tips! This was a challenge for sure. As for the shrimp it was raw, that was just the color of it. I like that method of working with chill ingredients. Glad to have you along for this :)

@b0therme

6 ай бұрын

Wow! Great tips!

You mentioned that Bourdain wouldn't care if you got sauce on the book. IIRC that's the reason why the book uses untreated stock. All the splatters, smudges and what-have-you will show up on the pages. Like it's a testament to how much it's been used. I thought that was really cool. I just the love the feel of it over glossy cookbooks. Anyways, keep the videos coming. Also are you going to go through the Appetites book when you're done with the Les Halles cookbook?

@mitchmai

Жыл бұрын

Wow that's a great little fact. Can you further look into that with the book regarding the non-glossy finish? If that's true, I'm totally featuring that in another video, I love that. As for the Appetites book, I do have it actually and it certainly is on the table for some videos. Maybe some more casual vibes with editing, as the book gives off.

@maysamgoudarzi5771

Жыл бұрын

​@@mitchmaiI finally found it. Had to go through a few books about him to find it. I'll type out the actual quote when I get to my computer. It's from the book "Bourdain: The definitive oral biography" by Laurie Woolever .

@clee89

11 ай бұрын

@mitchmai From Bourdain: The definitive oral biography by Laurie Woolever "Next was a Les Halles cookbook, and he had a very definite idea of what it would feel like. We broke the rules; he said, "I want it on uncoated stock." Noboday did cookbooks on uncoated stock, because they get messed up, which was the whole point. He said, "I want it to absorb everything." And that butcher-block paper [cover] with the stamp on it, that was all Tony. So [Anthony Bourdain's] Les Halles Cookbook was really fun to put together. I remember the photographer, Robert DiScalfani, was so upset when the book came out at first, because at that point, nobody had done photography with uncoated stock. People loved that texture; that was Tony, that was his vision. And it's a small thing, but that's how he got, you know? "Let's get the cookbook all fucked up and dirty and the pages will stick together." That's what he wanted." - Karen Rinaldi, former editor and publisher at Bloomsbury USA, now at HaperCollins

@mitchmai

11 ай бұрын

Love thissss. His vision of the book is going to be featured in the next video @@clee89

Looks good!! Was that Momo? 😍

@mitchmai

Жыл бұрын

Lol the squirrel?

@KR-lv7vz

Жыл бұрын

@@mitchmai the cat typing on the laptop

@mitchmai

Жыл бұрын

@@KR-lv7vzoh oh, my apologies still have some Covid brain going on, that’s actually Julia! My dads cat, ironically named after Julia Child ;)

@b0therme

6 ай бұрын

Wait, I thought the squirrel's name was Tony. Look how chill he is!

You should sing some INXS while cooking

@mitchmai

11 ай бұрын

I will first google INXS, and promptly make my decision :)

@alexlifeson8946

11 ай бұрын

@@mitchmai hahaa you look like the original singer is what I meant

@mitchmai

11 ай бұрын

Oh haha I see it ngl @@alexlifeson8946

So, after watching your wonderful video, this one by Chef Andre Soltner popped up: kzread.info/dash/bejne/aaxhktlpma7Rh6w.html Some interesting variations on the recipe. As Jacque would say, "Happy Cooking!"

@mitchmai

4 ай бұрын

Awesome. Thank you very much brother.

Could have just blended the dough into it in the food processor, no?

@mitchmai

5 ай бұрын

Possibly. I really have no idea :0

Two spoons. Problem solved.

@mitchmai

8 ай бұрын

Boom.

I do not want to discourage you , friend. But the recipe is wrong. You have not enough panade in relation to the amount of fish. The fish puree is not smooth enough . You always had the cream at the end. The ingredients have to be cold apart from the panade, of course. And I am not even starting with the bisque. Maybe try another recipe from a better chef than bourdain.

@mitchmai

7 ай бұрын

Hey a critique is a critique, you can choose to take it to heart or appreciate the lesson. Thanks for that feedback! I agree some of these recipes are likely not kitchen tested, and Bourdain himself would say there's way better chefs than him. I chose this book more for the spirit of Bourdain rather than the perfect, instructions you can find in other cookbooks, with the added bonus of learning as the mistakes roll in.

@Hugh_Hunt

7 ай бұрын

Good food, takes good. Good tasting food does not need to please escoffier.

@gullydantes5607

7 ай бұрын

@@Hugh_Hunt It is obvious that you do not know much about quenelles de brochet. Just by looking at the exécution of the recipe by that young man , you can see that what he cooked didn't taste very good. I just suggested that he tries another recipe. The one from escofier is very good , I know I have tried it.

@b0therme

6 ай бұрын

I'm not a cook but you seem experianced. I know that Ferran Adria regarded AB very highly both as a writer and as a chef. Perhaps you would like to explain to him why he is wrong. I'm sure I wouldn't understand.