This guy is so cool. Been watching him for over five years now.

La Trappe is a Dutch Trappist 🙂, do it with Rochefort, Westmalle or Orval, that will make it Belgian influenced.

@stefaanlust5214

7 ай бұрын

So true

@stefaanlust5214

7 ай бұрын

What happened to that adjective "Belgian"? Too difficult to spell, or ...

@rutgertromp1706

7 ай бұрын

Just wanted to say that. He used the quadruppel la trappe is the founder of that. Proud to be dutch❤

@andrewrobinson2565

6 ай бұрын

OMFG...😮...eat eez zeu end of zeu weuld 😊.

@ilcuzzo12

6 ай бұрын

Just use Bernardus. Those others are too nice to cook with. And Westmal only comes in dub and trip and the dub tends to be a bit bitter.

I made this dish for dinner, and when I looked over at my husband's plate it was gone. We loved the 'braised chicken in Belgian beer.' Great recipe! 😃

@FrenchCookingAcademy

6 ай бұрын

great job you did very well 👨🏻‍🍳👨🏻‍🍳

belgian beer is typically very low in bitterness(ibu). Make sure to use low bitterness beer when braising. A characteristic of hops is that they increase in bitterness the longer you cook them. Brewers methodically time their hops additions to hit the bitterness mark they're aiming for when making beer. The longer you braise the more bitter your braise will be. Its a chemical thing not just a reduction.

@stefaanlust5214

7 ай бұрын

Spot on!

@kristofcarton6420

5 ай бұрын

I always use belgian beer in my stews and had it taste bitter. Now I know why.

@hughjohnson2674

3 ай бұрын

A Damned fine breakfast beer is just the thing

@hetedeleambacht6608

2 ай бұрын

YES! I tried cooking with several beers and often was dissappointed by the result, being very bitter. Now I know! And good to know it hgets bitterder by cooking. I always taste the drinks first i cook with (learned that quite later) , like, choosing nice tasting beers but then rhey got bitter, and adding more sugar didnt help...now I know! Perhaps the more sour ones (Lambic) are well suited?

@9ramthebuffs9

2 ай бұрын

@@hetedeleambacht6608 hamms(normie lager), guinness draught, chimay(blue) are 3 good low ibu braising beers from different styles. The chimay is 9% and could be used as a wine substitute.

Whenever I think of the north of France it reminds me of the French comedy called "Bienvenue chez les Ch'tis". I'm going to give this recipe a try and watch that movie again. Thank you!

Being an avid Dutch viewer, you should know the amount of pride that swelled in me to be represented. I've used even your most painstakinly, multiple day recipies to create the best dishes. If I may add a little adjustion: sugar alone isn't the best substitution for spiced bread. Add some of cinnamon (2/5), powerded ginger, (2/5) and cloves (1/5) to get the best approxiation.

I just found this channel, i'm so happy i did, going to do a few of these recipes. Many thanks.

Un grand fan de vos recettes, Stéphane ! Cependant, La trappe n'est pas une trappiste belge, mais bel et bien une trappiste des Pays-Bas... 😉

I've made a version of this dish with rabbit so many times it almost seems a little silly to use mundane chicken. I am biased though, I love rabbit and really love the excuse it gives me to drink the beer I don't use.

@FrenchCookingAcademy

6 ай бұрын

😄😄

Good recipe! Though as a Belgian I must say that beer is Dutch.

@jonholland6067

2 ай бұрын

Yep some how Koenigshoven qualified as a Trappiste!

oh THIS is going on the list for sure!!!! PARFAIT!

A Carbonnade Flamande with chicken vs beef? Well done Stephan!

Finally… a use for Belgian beer! 😮😂

While I can't bear to use my Chimay grand reserve or aged Orvals I will definitely try this with a different ale! Merci chef

@markdavis4100

7 ай бұрын

I was thinking much the same. I could drink the Chimay or Orval while consuming the chicken LOL

@FrenchCookingAcademy

6 ай бұрын

no problem🙂

Ha ha watching this at breakfast time, can’t wait for dinner tonight.

Absolutely love!

Looks phenomenal

making this next! Thanks Chef

Looks delicious and will definitely cook this.

I just got my copy of your book!! Loving it 🥰

Mouthwatering for sure❤

Nice dish Stephane!! Going to try this one as well! So far every recipe has turned out and been amazing.

Looks perfect I'd love to see a carbonnade flamande recipe - one with gingerbread Bravo

@ASVloggingtons

5 ай бұрын

He did a video on this a while back, which I made myself - it was a great recipe!

Interesting Stephan, I've recently seen a similar Belgian dish called Carbonade (sp?) With beef, brown sugar, beer, etc. Love❤your work. My culinary education is formidable with two French grandmothers. I was the trainee.

@stefaanlust5214

7 ай бұрын

Compare carbonnades Flamandes or Flemish beef stew ["Stoofvlees", "Stovers"] to Boeuf Bourguignon. Substitute the wine with low-alcohol, non-bitter beer. It's all about simmering, slow cooking. (You don't want bitter meat, never). To render those chunks of beef tender, the sugars and aromatics in the beer will do the trick. You can substitute the "peperkoek" or "pain d'épices" by a slice of bread covered with mustard. And, yes, it is a family meal! For more inspiration (and explanation) I would like to refer you to "Everybody Eats Well in Belgium" by Ruth Van Waerebeek, which I highly recommend. PS - Stéphane, I am not trying to belittle you! Not in the least! In fact, thanks to you, I rediscovered the joy of cooking. V/r, Stefaan

@lucvanhecke4087

6 ай бұрын

...FLEMISH STOVERIJ... beef, bacon, onions, brown sugar, cinnamon, ginger, cloves, nutmeg, thym, flour, brown beer, bread with musterd, bay leaves,..2 hours low fire

@FrenchCookingAcademy

6 ай бұрын

sounds good 😋

@ilcuzzo12

6 ай бұрын

Don't forget the prunes!

I made with English bitter about a year ago based on your chicken cider recipe as didn’t have cider! 😊👍

Use 'Sirop de Liège' in stead of sugar.

that is really aromatic 😍😍😋😋

Much appreciated… Going to use these braising techniques with different liquids for Spanish chicken adobo.

Yum. No way these ingredients are easy to find near me. But maybe some day I will make it.

When bacon is cut that thick we call it pork belly. Great recipe. Thank you for sharing!

"it's not called the tiramisu, it's called the *CHTI* RAMISU".. lol a reference to the dialect in "bienvenu chez les chtis" about northern france

Even the name "la Trappa" should you let investigate? Great history of munk beers.... love your recipies! Westmalle is my favourite.

Im a huge fan of using beer for cooking AND belgian trappist beer, but I never thought to combine the two! What an interesting recipe I will have to try it!

@FrenchCookingAcademy

6 ай бұрын

let me know how you like it if you try

It’s been near a month without any new videos. We purchased your cookbook which is well done. However it would great to see prepare more dishes on KZread more frequently.

@daledowner6696

3 ай бұрын

So very happy you are back on KZread after your break. Looks like an exciting new year. Thanks for making French cooking simple. Take care

@FrenchCookingAcademy

3 ай бұрын

thank you and thanks for purchasing the book 🙂

La Trappe is a beer actually made in the Netherlands and yes its a nice trappist beer

This is a great recipe which we are going to try on Sunday in Cap d'Agde with our new German/Vietnamese neighbours 🎉.

@FrenchCookingAcademy

6 ай бұрын

great let me know how you go 👨🏻‍🍳👍

I will definitely try this dish Stephane! Looks delicious! Can I substitute the juniper berries' taste with a bit of gin (instead of the cognac?) I have the same Oval Le Creuset (Looks like the 29 cm one 4.7 Liter 11.5 inches 5 Quart) I have a regular European sized stove with glass ceramic hobs. I have an oval hob that fits the Oval Le Creuset shape and it bubbles uniformly so I often finish dishes on the stove. But the oven is superior because the Le Creuset has a thick and heavy lid that also takes on hit and radiates it to the dish. Finally, please do not use metal utensils. Le Creuset do not recommend it and us enthusiasts feel uneasy seeing it lol But if you keep up giving us such good recipes and explanations - I will continue watching. The Le Creuset foundry was started in 1925 in Northern France by 2 Belgian guys (close to the Belgium border). So this dish is very fitting!

Very nice 👌 🤌 do you strain the sauce of the aromatics before adding it to the chicken when serving?

One can also use goudale.. or jenlain, french beers are amazing.. dutch or belgian ones are just more common.. jenever should be available in france at any airport..

What happened to your beef bourguignon recipe with belgian beer? Did you take it down?

I have some peach lambic that might be worth trying.

Most excellent as always. Personally I would have been tempted to add a little beurre manié towards the end, but that's just me being me.

What kind of cream do you use? I cannot find it in Pennsylvania. The closest I can come to is creme fraiche as a premium price, but that seems to be another animal.

This looks amazing; I'd love to try it, but what can be substituted for the juniper berries if you can't find them? I live in Los Angeles, CA. Thank you!

@TentinQuarantino_

5 ай бұрын

Use gin instead of cognac, that will give it the juniper flavor. Or there are juniper bushes all over California but I would be careful where you pick them. Maybe ask at a friendly local nursery when you’re there buying garden stuff.

I think I speak for all of us watching when I say we’re all a little in love with Stephane 😉

@TentinQuarantino_

5 ай бұрын

I sent the chicken chasseur video to my aunt and she didn’t even mention the food lol

Oh gosh I winced when you said to throw away the rendered down fat in the pan. That is liquid gold. Please tell me you use it for something else and don’t scrap it 😮

What are the odds I have chicken thighs and Belgium style ales in my fridge. Dinner tonight!

OK. This was excellent. And I understand, a lot of these recipes were created for 5-year-old roosters, which are very different than super-market chickens. But, the printed recipe says, "extend the cooking time to at least 4 hours" for a proper coq. Is ... that really right?

I would probably use Leffe Bruin, or Chimay Bruin

Wish he woulda shown the extra browning of the bird & result before cutting to the end. 😣🤷‍♂️ (But damn it still looks good!)

I cooked this yesterday. I used belgian quadrupel (10% alcohol content) but not this brand. The meat tasted very good but the sauce... it was unedibly bitter... This is the second time that I tried to make sauce from beer base and it was second time I did not succeed. I think there won't be third time for me.

@FrenchCookingAcademy

6 ай бұрын

i have heard about that bitterness i did get that it must a beer that has a bitter aspect to it not sure why that happens , i did not get that . sorry

Merci pour cette recette.

I would totally avoid a tripel as it is heavily hopped and contains very little to no belgian brewing sugars. A double would have sufficient sweetness from its grain bill and a much lower amount of hops than a quad. Any abbey style ale that is getting above 8% abv will have more hops to balance the extra malts to bring that alcohol content up. I personally use doubles or a brown/ bruin labeled as an “8” and drink a quad with the dish. Applies to this dish and the carbonade.

Could you please teach us how to make a Blanquette de Veau?

lets hear abot the chtiramisu!!

I would sear cuts of meat, the neck and the giblets in a separate casserole dish and then boil them in a little water or beer. I then have the “clean” dish in the large pot.

How does it taste?

Many french dishes seem similar to Indian curries. I wonder if fusion recipes are possible?

Can you use a Chimay Blue instead of a Tripel?

@void.reality

7 ай бұрын

He used a quadrupel which is similar enough to Chimay Blue. A Tripel might have too much bitterness too cook with, which will increase the longer the beer is cooked for.

@julian9898

7 ай бұрын

Youre right! Why did my brain go to Tripel? 🤔😅

13 666🔛BEST OF THE BEST!!!...SUPER SUPER SUPER!!!...MAY GOD BLESS YOU FOR WHAT YOU DO...AND I THANK YOU FROM MY WHOLE HEART...13😎👊❤‍🔥🔥🔥🔥...BEST REGARDS, DANIEL...

Maybe thicken a little more with buerre maniè.

👍👍❤❤

Il y a la Belgique et les Belges. Donc il y a Belgium and BelgIAN.

La trappe is too good to cook with... Bernardus or le chouffe will do the job nicely.

It probably will taste just as good using a cheap Lidl/Aldi beer 🍺 shame to cook the good stuff 😂

🐴

I watched this channel for a few years and came to the conclusion that there is 1 technique for everything: brown some meat, add flour, add flavor liquid, reduce, and add cream. Every recipe here is the same.

@sashkad9246

7 ай бұрын

works even without the cream :) basically any stew type of recipe, from all over the world, follows this technique. it really is universal and works with all kinds of meat, veggies, everything.

@climax-bird

7 ай бұрын

That's just how cooking is. Watch enough and you'll realize how versatile all these techniques are. All of these dishes are beautiful and there's a reason why most cuisines take inspiration from western cooking.

@NoFearCooking

13 күн бұрын

It’s a wonderful recipe. I will use a beer that is light on flavor, I’ll try it tomorrow., and beer works so well and so many recipes, thank you for sharing with the world your knowledge!!!