Check out the recipe: www.allrecipes.com/Recipe/241556/Brandade/

@sardhanepali3589

4 жыл бұрын

If you can show put item name.because language problem.i am from sri lanka

@wilfbentley6738

3 жыл бұрын

Hi John, love your recipes! For this brandade, do you throw away the garlic, or mash it in with the potatoes?

@KarenDeanne

3 жыл бұрын

Can this dish be made with frozen cod from regular grocery store?

I'm French. I live in the South of France and it's exactly the way my grand mother used to make brandade ! Well done, chef !

@67buzzo

3 жыл бұрын

C’est vrai..chez nous c’etait dinner ave un frisée a l’ail...super

@ermilacarlin6709

3 жыл бұрын

I adore the South of France. I was there in 2010. Absolutely exquisite!❤❤

@lenorefranzese4396

Жыл бұрын

That's really good to know. Thank you 😊

Fuck it being the appetizer. Just eat all of it as the entire meal.

@ilovesparky13

9 жыл бұрын

lol I'm the same way xD

@zibzib06

9 жыл бұрын

yes, actually it is a full meal for french people. not a spread. You can aet this with salad and bread.

@Schlomothebest

9 жыл бұрын

I live in the South of France. It's not an appetizer here. It's an entire meal.

@telemachin

9 жыл бұрын

Schlomothebest i confirm ( i'm from montpellier) we shouldn't tell the about the "toilet method" to unsalt the cod.....

@Schlomothebest

9 жыл бұрын

telemachin Je suis de Montpellier aussi. Jamais entendu parler de la méthode des toilettes.

I swear, if Chef John cooked crystal meth rather than all this delicious food, he would still add "a pinch of cayenne" to it.

@abluworld

9 жыл бұрын

Or some Chili P

@sadyechester6934

9 жыл бұрын

Would he be the Jesse Pinkman of the cooking world? ( I tried to do an homage to chef John, but I don't have the skills he does.)

@brothyr

9 жыл бұрын

'it really gives you that extra rush at the start!'

@stardust-mf1oq

9 жыл бұрын

Lol yess!

@BatikBarbie03

9 жыл бұрын

a pinch of cayenne never hurt nobody hahaha

sometimes I just watch your videos because I like hearing you talk :)

@mattbellamy1488

9 жыл бұрын

I think a lot of us do

@azeemthecoolbean

9 жыл бұрын

its my bedtime ritual lol

@PaulaAllenPaulasPlace

9 жыл бұрын

Hannah I do too.

@theylovekaay

9 жыл бұрын

azeemthecoolbean same lol

@curiousSOUL22

9 жыл бұрын

Kay Tesfaye same!!! Seriously... why are these videos so good at bedtime? It's a phenomenon!

Here in Brazil we use almost the same technique to make fried cod balls. But instead of adding the whole cooking milk we just add a little, then goes in the mashed potatoes and then we make balls and deep fry it. You can also bread them and they'll be extra nice.

@kazauksp

9 жыл бұрын

We do it too in France, we call it " accra de morue ", in general accra de morue are spicy. ( morue= French for salt-cod) www.google.fr/search?q=accra+de+moru&newwindow=1&client=seamonkey-a&rls=org.mozilla:fr:unofficial&source=lnms&tbm=isch&sa=X&ei=h-fvVNCZKcXcao6dgdAN&ved=0CAgQ_AUoAg&biw=1920&bih=858

@axelord4ever

9 жыл бұрын

kazauksp Looks good. I mean, I'll eat pretty much anything so take this with a grain of salt, but I'd eat that.

@Luckyamor

7 жыл бұрын

Bragolove é parecido com Bacalhau com natas

@ThePapabear2012

5 жыл бұрын

That sounds delicious. Going to have to try it.

@KIJIKLIPS

5 жыл бұрын

In Portugal too is bolinhos de bacalhau

Great recipe! I've made this 5 times now and tweaked my own preferences. I add 6 halved garlic cloves to the milk for poaching the cod (but not the water for boiling the spuds). Later, those garlic cloves are chopped fine and added to the cod/spud combo. I don't incorporate all the poaching milk liquid--some of it yes, but definitely not all. I do add creme fraiche to the spuds and then again to the spud/cod mixture, as well as some drizzles of EVOO, also lemon zest but not the juice. I end up with a mixture that is very thick/smooth, like mashed potatoes, but not so soft that it won't hold those neat little peaks & valleys on the top. I grate Parm-Regg. over the top before baking it. I do all of this because I am, indeed, the Mod Squad of my Brandade. Merci Chef John.

For those who ask "why the salted Cod?": in my country (which is Portugal) we only eat Salted Cod which was a very traditional and effective way to preserve the Fish. Even nowadays we have modern ways to preserve the fish but we still use the Salted Cod. Why? Because it's very different from the fresh fish in terms of flavour and texture. Also the recipe shown is not very different from a traditional main dish around here so those of you who want u can perfectly transform this in a very confort meal if you pair this with a salad and some olives. ;)

@heysimmone

5 жыл бұрын

How long can you keep the salted cod in that wood box, if it was shrink wrapped? I have had a box for a couple of months that I never opened and now I'm afraid.

@heysimmone

5 жыл бұрын

It's been refrigerated the entire time too.

@KIJIKLIPS

5 жыл бұрын

Bacalhau

@knrst9061

5 жыл бұрын

In Norway we still eat a ton of salted cod. In my county we have a factory which sells it at 4 dollars/pound. I think there are more Italian, Portuguese and Spanish recipes than Norwegian ones.

@KIJIKLIPS

5 жыл бұрын

@@knrst9061 yeah mainly in Portugal because we love it. People talk about the best restaurants to eat it at. They say there are over 1000 ways to eat salted cod.

As a southern french eating lots of brandade, this is the most appetizing brandade I have ever seen. Hats off. I personnaly put cheese (like emmental rapé) in mine though.

@phoghat

2 жыл бұрын

Formidable!

In Canada, wood is life. We drink wood juice, we use wood for heat, for construction, to breath and I won't tell you what we do with our morning wood.

@MJTRadio

5 жыл бұрын

You crazy bastards drink trees' blood and call it maple syrup.

@tammystratford7079

5 жыл бұрын

i know!

@ofsabir

4 жыл бұрын

I'm dying ahhahah

@coolwater55

4 жыл бұрын

MrBeatboxmasta Don’t forget getting maple syrup from wood!😉

@MisfitsFiendClub138

3 жыл бұрын

Canada's favorite love making position is so both people can watch the hockey game at the same time. U can figure it out 🏒🥞🤣

I'm not much of a fish person- but this spread changes everything! It looks absolutely delicious.

My only smile today was caused by this video. Will probably not be making this dish but I sure appreciate the humor, thanks.

@jessicataylor9010

6 жыл бұрын

heyimjocelyn8 hey i know this comment was 2 years ago, and you'll probaly never see this, but i hope you smile many times every day now :)

@stephencodekas3745

6 жыл бұрын

Smile!

i love the blue and black crust

@sirenskys

9 жыл бұрын

Stahhhhpp!!!

@awwitsrach

9 жыл бұрын

#relevant ;)

@01kikibear

9 жыл бұрын

.---. Lord

@al75an

9 жыл бұрын

-.-

@bewareofwil

9 жыл бұрын

It's gold and white.

In the Caribbean we call salted cod..."salt fish". It's used in many different dishes in various Caribbean countries.

@sophiasmith5949

5 жыл бұрын

Really??

Im 19. And i watch most of your videos when im hungry

I made your pea soup, dropped in a scoop of brandade...and wallah!! Absolute magic..thanks chef John

I like the extra seafood dishes you've been doing lately, makes me grateful i live on the coast

This looks SO good, I love salted cod but have never put it in anything other than soup. Can't wait to try this recipe, it looks so simple yet delicious.

The essence of understanding a recipe: look at the ingredients, the proportions, the temperature and time, and go with the flow.

Chef John “I really don’t get why this appetizer isn’t more popular...” ::unwraps rare, imported product from Canada in a wooden box::

@GabrielaMendoza-bu2tk

3 жыл бұрын

Salted cod isn't really rare if you live in an area of the united States with a lot of latins. I live in fl and we can find it in walmart in a normal plastic bag. We use this in a lot of our cooking. Try a spanish supermarket.

I watch a lot of youtube but you are pretty much the only youtuber that I found that make traditional recipes from where I'm from I miss home so I love it! Thank you! (I actually got some brandade send to australia by my mother but it was a tin, a good quality tinned one)

It's nice to see unique flavor being made from time to time.

Is it weird that I enjoy listening to you talk? The videos you make are amazingly easy to follow, and your manner of speech is quite lovely.

I found your channel a week or two ago. I'm LOVING IT!!

My parents are both from the east cost of Canada. We do cod cakes with the potato and onion(no oil), rolled in flour and fried. Mmmm I must make those soon. Mustard is the condiment of choice in the house here. My husband is French, he'd like this on home made bread. Thank you!

I have read some comments. Salted cod is very different to fresh cod to which you have added salt. Simple. I have only had it once at my folks place (I was the only one in the family who loved it) and only had it once since. The thing about cooking is that there are some things you love that you cannot buy in a pub/café/restaurant - cook them yourself or go without.

Chef John thank you for making my Friday better.

Damn you're killing it with the uploads lately. Keep it up chef!

OMG My 2 Favorite foods, fish and potatoes together in a glorious toasty spread...yes, I'm Irish Lol! :)

I watch your videos at two or three in the morning right before I sleep. I should kick the habit.

I haven’t had this since the mid seventies. I can still remember the taste, it was delightfully fragrant and the cod was the real star, thanks for reminding me. I’ll make it soon, :)

HI again chef John, I love brandade (de morue). I have only ever bought it here in France, fresh ,at one of the supermarkets and it is delicious. You can also buy it in small tins, I always have a couple in my pantry. In the summer I grow squash and pumkins, I sometimes stuff the flowers with the brandade and then roast the flowers in the oven with drizzled olive oïl and bread crumbs, so delicious! I love the salt fish dish Aïoli, it is often served hère on Fridays as the dish of the day, a lot of the time it is just unsalted cod and not the traditional salt fish Morue. Your recipie has inspired me to make it myself, probably without the cayenne hahahah. Thanks again Mxx!

@Revelwoodie

2 жыл бұрын

Oooh...I just decided what I'm going to with the first batch of this year's zucchini flowers! Thanks from New Jersey!

Hi Chef John, I enjoy your videos 'cause you teach simple, understandable and to the point...taking the "difficulty" put of cooking

I honestly upvoted this video only after I've heard the Nice pun. Brilliant as usual!

i love your voice/the way you speak - it reminds me of the way my grandpa used to read bedtime stories to me

Your intros always puts a smile on my face

"Product of Canada" by da Jaysus dats gotta be from Newfoundland!!

Hi Chef, Just made this for the first time, in fact my first "salt fish" recipe and it needed salt! it was great and thanks for being there. Keep up the great work.

To quote an author who I can't remember his name, "salt cod is the easiest thing in the world to do without". You made me want to get some and make this. And yes, we do love our wood.

its so interesting to see another way of cooking it. Im so used to cooking it Caribbean style.

I love salt cod, I cook it once a week with white wine, butter, parsley and salt/pepper. I gotta try this spread recipe too, looks so good!

I'm a fan of anything with Bacalao!

@Luckyamor

7 жыл бұрын

Kristine Reyes Bacalhau

@Luckyamor

7 жыл бұрын

Kristine Reyes Bacalhau com natas is a portuguese food

@ChoppedCheese95

7 жыл бұрын

+César Nobre I'm Dominican, we call it Bacalao😊

@joellopes3934

4 жыл бұрын

@@Luckyamor bacalhau in portuguese/bacalao in spanish

that's next on my cooking list , absolutely divine

I made this dish this weekend. I'll post a couple of comments for posterity. First, my cod wasn't nearly as nice as yours. Once I washed it, it appeared to me to be not very white and not very appetizing. But since it would be shredded up anyway, I continued. I soaked it over night changing the water. I did it so much that at the end I needed to add salt to the final dish. The cod never got truly flaky no matter how long I cooked it in milk. But I used the food processor to chop it up well and it worked fine. I didn't have the measurement of the potatoes (my bad) and I made too many potatoes. I added the hint of Cayenne because, why not! The end product was tasty and the family enjoyed it, but I couldn't help thinking that it needed something (even after I added the salt). It might be because I had too many potatoes... All in all, a dish worth trying! If you like the cod, check out the Puerto Rican and Cuban recipes for Bacaladitos fritos! They are also excellent (specially with a cold beer).

Beautiful and packaging! We in uk have small bits encased in vacuum packed plastic! Lucky you!

Chef John. Thank your for a different recipe for salted cod cuz I love salted cod. I am definitely gonna try this!!! ❤️❤️❤️

That is an Awesome Dish and that's a Full Dish not just an appetizer. That's a Dish to Me! And a Delicious one too.

My gawd Chef I found someone that knows how to prepare and cook salt fish. When I hear someone say you boil the fish for a half hour that really puts me off because you are taking all the goodness and flavour out of the fish and you have nothing left but yuck. You bring it to a boil and then take it out when it starts to break apart. Thanks for the great way to make your recipe of the day.

@roempoetliar7995

5 жыл бұрын

anything but boiled fish :/

@knrst9061

5 жыл бұрын

@Nicole Ryan Salt cod is some of the flakiest fish there is. Best served boiled with grated carrots and bacon. Drenched in bacon-fat and potatoes. Every week my dad used to make it.

@knrst9061

5 жыл бұрын

@Nicole Ryan Bacalao? Very popular party-food and for weddings and such .

Mod Squad! Really?? I must be close to your age I am 51. Great video as always!

@foodwishes

9 жыл бұрын

MikeTheBarber63 51

@DrkNlvely

9 жыл бұрын

I'm 28 and I kno who the mod squad is or was lol

@MikeTheBarber63

9 жыл бұрын

Food Wishes this explains a LOT! I just hope Room 222 isn't repeat tonight but I like Love, American style even in repeats! Thanks for a reply, Chef!

@commentcopbadge6665

8 жыл бұрын

+MikeTheBarber63 You should Lust, American Style. XHamster. (wink wink)

@YahLovesYou86

6 жыл бұрын

It was also a crappy movie from 1999

Dude, so classic French! I love the channel!!

@Luckyamor

7 жыл бұрын

David Cisneros is a portuguese food, bacalhau com natas

What a unique and interesting dish. I know that sounds like tepid praise, but really it's not. I think it looks scrumptious.

I'm going to try this. I'm from Newfoundland in Canada and we do sure love our salt cod. Usually I make something called Fish and Brewis. Which is salt cod and hard tack served with scrunchions.

Well you did it again !! your recipe was easy enough to follow and it looked delicious and I bet it tasted very delicious. I enjoy your humor and your just right verbiage. How tasteful . Tom in Minneapolis.

This is a very excellent delivery of brandade.

LOVE this dish. Hey, Chef John, thanks for bringing back the rimshot. Ba-DUM-tish!!!

this is perhaps the best recipe he has posted an that is saying a lot, everyone I have served it to that thinks it sounds horrible end up adoring it.

I grew up eating cod fish cakes that are very similar to this (which looks super awesome by the way). We are of Norwegian descent and our salt cod came in wooden boxes too. I think that is the traditional way for long term storage. I dislike most fish, but done like this, the fishy taste really is good! :-)

Omg, that's delicious. I grew up eating that :)

une recette de brandade géniale! Un grand merci de France!

I'm french and I can confirm brandade is definitely underrated. This looks sooo good

You are amazing !!! All the best from Norway

Hi chef John, I'm a vegetarian ,but I watched this recipe, n loved it , am gonna do it with veggie options! Thank you 🙏🙏

Neat! Never heard of this appetizer before. Food good!

I love Chef John!

Yum that looked tasty. We have a version on the East coast of Scotland, but instead of salt cod we use smoked fish like the traditional "Smokies" (a type of smoked haddock), though kippers (smoked herring) are sometimes used. Makes a brilliant comforting supper.

Awesome definitely going to try this!!

A arte de fazer gastronomia, e incrível, !

Chef John prepping cod like a Portuguese, well done sir.

Agreed, this dish should be more popular. Very appetizing starter.

The wood veneer placemat really brings this fish together 😉

I wish someone does a good Chef John impression! lol I love the way he speaks!

In the C'bean we simmer the cod and change the water twice until most of the salt is out. It saves a lot of time. Great dish, i'll have to try this some time this week.

Had to share this with my friend in Florida 🇺🇲, we always spent Christmas eve with their family and bacalhau was always the center of attraction for the main meal....... Sadly we still hostages of South Africa 🇿🇦

Watching you soak that fish reminds me of a Tongan dish. I'm Tongan and my mum makes a dish which has fried, boneless fish that is coated in a flour and egg mixture and is then cooked in coconut cream. It's soooo good :)

I tried this dish in Portugal and it was delicious

OMG this look o yum! & i love your comments, so amusing ! definitely subscribed

We use salt-fish (salted cod) a lot in our cuisine...buljol is my fave, i love it.

I can't wait to try this!

Incroyable! This could easily pass as an Acadian dish. They were the French who returned to Eastern Canada from Louisiana a few years after the Expulsion of the Acadians. Their typical fare was potato, though usually grated, and salt cured fish.

@ebonyivory2023

9 жыл бұрын

Carol A. Marshall Would you be adventurous enough to try the Acadian dish, poutine a la rapure, not to be confused with poutine, it's construction is like the scotch egg. There are vids about it on the net. I've not had the time myself to experiment!

gorgeous recipes. I'll have to try it

I wonder if anyone here that is saying just use fresh cod and add salt have ever in their live tasted real salted cod? I don´t mean fresh cod with added salt, but this kind that has to be soaked. It is just like saying why eat gravlax, just use fresh salmon and add salt and dill just before serving.

@TheYoyozo

9 жыл бұрын

Smarty pants!

@jasperdiscovers

9 жыл бұрын

ok

@50hellkat2

8 жыл бұрын

+Sigurveig Grimsdottir I have never tasted the real stuff. I would like to though.

@MsSwitchblade13

6 жыл бұрын

Or "why eat pickles just eat cucumbers with vinegar sugar and dill"

@pedrofortunato4961

6 жыл бұрын

I'm Portuguese and i can attest to this.

Holy crap, I love your videos.

Wow talk about timing. I just bought some salt cod and was wondering what to do with it. Saw your Sopa de Ajo recipe and subbed cus of it. Then what pops up but a video for salt cod! Nice!

Great appetizer, chef!

i have always loved how chef john says 'enjooyy~' :D

This is one of my favorite food wishes videos and I don't know why 😂

You've drawn attention to the freakishly small wooden spoon, but no one ever mentions your freakishly huge kitchen sink

Finally a recipe using bacalhau (salted cod)... you should try some Portuguese recipes. Any store that considers itself Portuguese will have bacalhau and you can also probably find it already unsalted, boneless and shredded because we use it in a lot of dishes, We have a stupid amount of recipes that use bacalhau. For a moment it looked like "Bacalhau com natas" (Salted cod & cream).

potato and cod is always a perfect combo and with some rustic bread, it just is great :D

And as always, well done!

looks so good😋

Love this idea in Dominican culture we usually eat it stewed in tomato sauce over rice or for breakfast over mangu or or yuca and in Bacalaito which is like a Spanish hush puppy this is different it's creamy I think breadcrumbs for a crispy topping sounds awesome

I love how the comments section has a bunch of Portuguese names. We see salt cod and we flock! 😂

Looks amazing

You should really try "truffade" next time you go in France. It's potatoes mashed with garlic and Auvergne tomme cheese (it pretty much sums it up). Try to hit Le Plomb du Cantal, a restaurant near the Montparnasse tower in Paris next time you visit, it's to die for. "Aligot" is a mashed version of it (but I prefer the first one because of the chunks and the large tastes that it presents). Bon appétit!

this is great. I grew up on salted cod

Quick tip: you can boil the salted cod to expedite the salt extraction. checking the saltiness every 2min after the water comes to a boil. We use salted cod a lot in Trinidad & Tobago and that's what we do. no need to soak overnight

As always, I enjoyed.

I just made this! Thanks Chef

I'm definitely making this!