You are a hero for recreating Ecoffier's most challenging recipes.

One of the best cooking classes on the internet!!! Very objectif, clear and well explained without missing the charm of a french cook!!! Congratulations!!! By the way, all recipes work!!!

@FrenchCookingAcademy

5 жыл бұрын

Thanks for the feedback 🙂😀👨🏻‍🍳

I am impressed. Bravo👍👍👍when I studied under a Chinese chef ages ago in Seoul Korea she said making a clarified consume was one of the hardest things to do. 😺🐠🎖🎖🎖

@BPantherPink

5 жыл бұрын

Shirley Fish Did you learn only fish dishes... 🤣🤣🤣 (sorry, could not control myself !!! )

@catfish4782

5 жыл бұрын

That’s ok cause I get fish jokes all the time. I’m quite used to it. 😺🐠

@drwisis6996

5 жыл бұрын

i know right. haaaaaaaa

@nerdkartoffl9019

3 жыл бұрын

@@BPantherPink WTF? Is it really that hard for people? I never studied cooking and only learned by doing/youtube. My first try on a consume was as good as in this video. Only tricky one was the vegetable one, because no minced meat for clearing, but worked well in the end. I clear (make a consume) out of all my clear soups, because its easy and the taste/look is nicer.

Hello Stéphane, Above all, I want to say that I subscribed to your channel because I like it. I find it very interesting to go back to basic recipes as they have been codified by Escoffier, to learn the real names and techniques and master them before launching yourself into the production of your own recipes. This video is like the others, very successful, very well filmed, clear, fun and the end result is magnificent. However, we live in a time when it is no longer possible economically (and perhaps ecologically) to use 800 gr of vegetables, 300 gr of meat in addition to the eggs to clarify a broth when these could perfectly have been a meal. Escoffier lived in another world, that of the aristocracy, the upper bourgeoisie, palaces and starred restaurants. The prospect of throwing away the ingredients of the clarification at the end of it risks making many people give up and that's a shame, since this recipe is delicious and if you remove the meat and vegetables, it is very low cost. In reality, for the clarification of the broth, only the eggs are important, You can realize it by integrating into the cold and defatted broth two egg whites beaten with 2 tablespoons of cold water and the juice of a quarter of lemon and to which you add the crushed (and previously washed) eggshells. Then, you proceed as you did, you heat the broth over low heat and you let simmer for ten minutes, before filtering. These quantities are given for about a liter of broth. The egg yolks are not lost since you need them to make the Royale. Thank you for not taking this remark for anything other than what it is, a testimony of sympathy and the great interest that I take in your channel. Excuse my English, if it is bad but it is that of Google

Just a point of detail, from a fellow Chef. Your conversion is a bit off with Celsius to Fahrenheit when baking the custard. 120C actually equals about 248F and 140C equals about 284F. I know lots watch your vids so I wanted to make sure the correction is there so they can succeed with this recipe. :-) As a note of praise, I loved this recipe and it worked amazingly for me! Gorgeously clear broth and the custard garnishes were so tasty! As a side note, I made three colors for my Royals using carrot , tomato and spinach puree' added, just to give the dish some "pop". J'ai vraiment apprécié votre vidéo. Merci d'avoir fait des videos! -----Chef Randy

@shanepasha6501

5 жыл бұрын

Thanks for the clarification and the added note regarding the variant forms of the Escoffier Royale.

@acreymundo

5 жыл бұрын

What a thoughtful comment. Thank you for your input. It’s very useful. I’m going to try this tomorrow.

@Oroborus88

5 жыл бұрын

I'm pretty sure he's only rounding for convenience.

@mztwixed

5 жыл бұрын

catmanran details can make a difference. Thx.

@Flumazenil

2 жыл бұрын

T

Omg chef this is all I have been waiting for. Please teach more classic old school French technique. Thank you so much!!

@FrenchCookingAcademy

4 жыл бұрын

hi there thanks for your comment there are a lot of videos on the channels you may want to check the playlist and video tabs 👍👨🏻‍🍳

This channel has been perfect for me because im attending to culinary school

Funnily enough the royale ("Eierstich") has always been very common in Germany and you will find it in most clear soups in restaurants or at home over here. You can even buy it ready made and canned in supermarkets - not that I would recommend that stuff. A little tip: the lower the temperature while making the royale, the smoother it's surface will be. If the temperature is too high, you will get little bubbles in it, making the royale look like Emmental Cheese, which is undesired. Thank you for your videos.

@christianvulpescu1398

4 жыл бұрын

Eierstich is similar but not exact the same. Nut meg and - as in my case today - coconut milk are not typical ingrediences of Eierstich. It has less Eigengeschmack ( less intrinsic flawor). The royal is decent in flavor but still with character and - most of all - a perfect texture, if made right. Greetings from Germany to Germany.😉😄

@Company-59

3 жыл бұрын

Christian Vulpescu Meine Mama hat mir Eierstich genauso beigebracht.

@larswesterhausen7262

3 жыл бұрын

@@christianvulpescu1398 Nutmeg is essentiell in Eierstich. You hardly find any milk-egg dishes without in most parts of Germany. Eierstich ohne Muskat schmeckt wie eingeschlafene Hundefüße. Ich kenne keinen, der das ohne macht.

@hendrixtimestwo

3 жыл бұрын

@@larswesterhausen7262 You might be right that most people use nutmeg, but that's no reason to make fun of a person's taste preferences. Taste is totally subjective. To me it seems as ridiculous as making fun of someone for their favourite colour.

@larswesterhausen7262

3 жыл бұрын

@@hendrixtimestwo I didn't make fun of a single person's personal taste. My comment regarding nutmeg was a general one. To say nutmeg wasn't a typical ingredient of "Eierstich" is plainly wrong. However that has got nothing to do with personal taste.

I am too much of a savage to want a broth like this, but I love watching videos like this for expansion of my techniques, and to learn more of the science of cooking. Thank you for the video!

The Best Cooking Class Ever!

That was absolutely amazing! I'm never going to look at consommé the same again ! Thank you 🙂

@FrenchCookingAcademy

5 жыл бұрын

My pleasure all my effort have been rewarded by everyone liking to watch the recipe🙂👍👨‍🍳

Amazing results for the 1st time.

I am so impressed that you were willing to do this video, on your first attempt to do this, and COMPLETELY stoked to see it come out right for you! It means I stand a chance of getting it right, should I ever try it... :) Thank you!

Thank you so much for your videos! Recently i am fighting with cancer, and i am doing it in my own way with no chemo, no operations and so on... Just doing what i love the most, and it is cooking. And guess what? i am winning! My tumors get smaller, i feel better every day. I found your chanel and it is so inspiring! I made your Coq au Vin recipe for the New Years Eve, and it was so delicious!!! Thank you so much and continue with your great job! For me it was life changing and healing as well! Every time i recreate your recipe it is like a little miracle! Cheers and love from Ecuador ! :)

@MegaLnichols

5 жыл бұрын

I hope you get well

@pinklishdot

4 жыл бұрын

How are u doing?

@deendrew36

4 жыл бұрын

Are you still here Rina?

Well done, Stephan. Beautiful presentation!

It looks stunning! It's always nice when a recipe turns out wonderfully on the first try. Great recipe Stepan 😋❤️

@FrenchCookingAcademy

5 жыл бұрын

That was so stressful honestly it took me day to recover 😁👨‍🍳

I like the apology to the near forgotten tomato.

@FrenchCookingAcademy

5 жыл бұрын

🙂thanks for joining the channel

Oh boy - hats off to you brother! Incroyable!!

I've attended culinary school and cooked at a 3 Michelin star restaurant. I LOVE your video series. Having worked and lived in Basque country, I'm obsessed with southern French food. The mastery of Escoffier is everywhere. ¡¡¡Merci Beaucoup!!! Use a turkey baster

@FrenchCookingAcademy

Жыл бұрын

my pleasure 🙂👍

Wow, cannot wait to try this, I’ve been always scared to try this ,you made it simple and easy to understand. Thank you.

And so I tried, and it worked! Hopefully it takes well to freezing after clarifying, since I didn't really have any use for two litres of consomme straight away. Thanks!

That was funny, "this recipe is stressing me out"... lol Beautiful consommé.

I love the way explain in a simple way and make cooking easy

This was one of the things I had to make for my final practical exam in culinary school in the 90's. You just triggered me :D

Wow! Great to watch it being made...I'll leave making it to the experts Thanks for the great video

Consommé does look delicious !! Well worth the effort.

What a great journey in cooking history and making a delicate pure recept from scratch! Much appreciated

Thank you for not only sharing your skills but for taking the time to speak English so I could understand your instruction. I'm a culinary student myself from America and going to Italy next year with my scholarship program however, I hope to someday make my way to France to continue my studies abroad and trace my family roots while I'm there. Maybe I will get to meet you someday because I really appreciate the time you have taken to host these videos and your appreciation for Escoffier whom I have found to be an amazing pioneer in the culinary world. Thank you very much for all that you are doing to help other aspiring chefs like myself and many others.

congrat with your 1st time consommé and royal. I have always wondered how you clear a soup - now I know and thanks for that.

Oh also from a professional chef to another if that was your first attempt, then I say to you bravo, and well done.

I made beef stock then consomme this weekend. Then made french bread boule. Created my take on frebch onion soiup. Carmelized onion. Mixed with gruyere in bowl. Spread on bread and pan toasted sandwich in butter on stove. Served with consomme.

Wow! Fantastique!

Master class, thank You for a challenge !

Amazing, it looks like liquid gold!

great job Chef, well done.

encroyable!

Thank you for your videos, love them

I had no clue the clarification process would be so much work. I will definitely appreciate this more now! Wow

Wow. Looked so delicious.

BRAVO CHEF fantastic video.

Im in love for your channel!! Obrigada!!

Beautiful.

Thank you so much for sharing! I have seen clear soups before and i was amazed, how someone could make a savoury but shining and clear liquid like that? Also, that custard, lets say a savoury creme caramel, surprised me!. It is incredible how French gastronomy amazes me everytime and won't stop i'm sure.

Well done, Stefan!

Perfect! Also a perfect reason to go to French Restaurant! Great job especially for first time!

great presentation. love your show!

Stephen from 100k to 122k subs it was easier than from 77k to 100k :D We are growing!!!!!

@FrenchCookingAcademy

5 жыл бұрын

yes it’s great to see that 🙂🙂🎉👨🏻‍🍳

@davidslinn5920

5 жыл бұрын

@@FrenchCookingAcademy Count me as one of those new 20k subs. Stumbled on this channel a couple of weeks ago and have been binging on them ever since. Last weekend I tried my first recipe, the chicken chasseur, and was super impressed how well it turned out. Will definitely be doing lots more. I can't believe you only have 124k subscribers. I think this might be one of the most underrated channels on KZread. So professionally done, and you have a wonderful personality that really comes across in the shows. Bravo Monsieur.

Congrats!!!!! It looks tempting 😋

Wonderful job! All the stress was worth it I can tell. An excellent challenge thank you for sharing and struggling for us :)

Wonderful CHEF Stephan👍🇪🇸

Thank u chef! Greetings from Uganda!

You're doing a great job, keep going! Very interesting channel.

This video inspires me, seems that I have missed this in my book of Escoffier, thanks also to have noticed the video of Michel Roux.

This is amazing! ❤️

J'aime beaucoup la cuisine Francaise Classic!!! Merci beaucoup!!!

How does this video have only 155K views. There is crap with millions and, I mean, would you just look at this? What a result!

I’m teaching a teenager how to cook. I going through the Escoffier cook book with him. Chapter 8 covers royales. I figured you would be the one that had a video on consommé and royales. Thank you for the video!

I love this!! Great job

I loved this thanks so much!!! Very clear to understand and follow. For a summer appetizer, you can make it up as you did put it in the soup bowl or whatever with the garnish then put it back in the fridge for several hours or overnight, the consomme congeals completely, making a beautiful cold gelatin soup that is very refreshing on very hot days. I serve it with maybe melba toast or crackers. My grandmother had a restaurant and it was very popular.

Bravo! Pour une première ça a l'air parfait!

Excellent video. I have always struggled with making clear consomme.

Love all your videos, but this is my favorite so far. Great fun. Stressful for you, but interesting to see you make something so new and have it turn out so well. Nice job!

@FrenchCookingAcademy

5 жыл бұрын

Well thanks for that at least it makes me feel really good to hear like to watch the recipe so all that tension did not go to waste. But really escoffier cooking is always involved it is never straightforward. Always new always innovative 👨‍🍳👨‍🍳that is why I like it 🙂

Very nicely done. It was fun to see you make it for the first time. Keep em coming.

Wow! Thank you Chef!

Wow you always creating and making incredible recipes.

@FrenchCookingAcademy

5 жыл бұрын

Thanks a lot

Respect Stefan for a 1st attempt on camera..excellent demonstration of cusine technique

Stress is a good thing! Thanks for the instruction.

ç'est magnifique! 👏🏻

Congratulations chef....success👏👏👏👏

Fabulous and I will try

Great video, and good job for trying something new. This technique works because the proteins in the eggs act as a glue for the particles that bubble up from the bottom. As they keep sticking, they fall out of the circulation thus clarifying the broth. Its actually very easy preparation, but separating the consomme from the raft is the most difficult part. Eggs are used to clarify many other liquids, not just stock. I have watched the Michele Roux Jr. video you mentioned more than once. Thank you for referencing him, he is such a joy to watch. I wish he had more videos of French classic dishes.

You are the best!! This is so fantastic!! I will cook this for my guests on my birthday!!! Thank you very much !!!!

Thank you from Great Britain 🙏🙏🥰

Exquisite!! This was so Interesting with some Serious determination and dedication. I applaud you! 🙌

I just stumbled on this video and want to say "thank you". It has made me want to start cooking again. I look forward to any new videos and want to take a peek at your previous ones.

@FrenchCookingAcademy

5 жыл бұрын

thanks for that there are plenty of recipe in the channel playlist

absolutely lovely gracias merci (we do this in Argentina a little different but really the same) bravo Stephane! ana maria

Bravo félicitations!!!

Oh my gosh! You knock me out! Love your style, sense of adventure and humor. I am learning so much from your series including the fact I will never try this, but I am proud you did!

@FrenchCookingAcademy

4 жыл бұрын

thanks a lot

Solid work! I’m ready to clarify some broth!! And I really want to try that custard!

@FrenchCookingAcademy

5 жыл бұрын

Yes and the custard is really easy to make you can also make it without the cream

Magnifique.....merci Argentina

Just like we made if at The Bijou in Detroit MI when I was much younger. So simple and elegant.

Beautiful presentation. We are always our own toughest critic. Thank you from CIA.

This is a refresher course for me

Your my new go to chef 👨‍🍳

Looks great! I'm sure it's a lot harder than it looks but you certainly made it look easy

I'm really enjoying these videos and learning a lot...a sort of cosmopolitan education...makes me look forward to things to come....thanks

@FrenchCookingAcademy

5 жыл бұрын

Glad you like it 🙂

Great tutorial and a great recipe. Hope you have a good weekend.

@FrenchCookingAcademy

5 жыл бұрын

Thanks yes but really doing escoffier recipe is always taxing 👨‍🍳👨‍🍳🙂 it does keep you on your toes at all time

really good chef.

Definitely doing this for my next dinner party.

Extraordinary job, well done, I'm not a chef but loves cooking. and of course there is a video from Michel Roux Jr. doing the same technique when he worked at the Palais d'Elysee for the president at that moment. Congratulations. Waiting for the next video

Looks awesome..Love your tutorials.

Dude, I love French cooking and I'm Vietnamese, so I know about how close the cuisines are with a mix of what Asian ingredients there are. Kind of like Pot au Feu, and Pho. What's interesting is that float is kinda like bun rieu, and that made me be like, ooof

@khaelamensha3624

2 жыл бұрын

Vietnamese, Thai, Lao and Chinese cooking are great and I do love them! Regards from France!

Delicious chef

I love making consomme. Especially if it's for large banquets. The stress is amazing. Especially if for a 1000 person gala dinner.

Well done! This makes me want to make my own stock and try this some weekend!

14:51 🤣 Had to pause and laugh. Damn that was loud, I’m watching this on my TV, what are my neighbors thinking?! Wait... what are your neighbors thinking I’m sure they heard that too. 🤣🤣🤣

This is chemistry!

I love this channel

Love this channel. There should be a drinking game where you take a sip every time he says Escoffier.

Your videos are very interesting! Thank you.

@FrenchCookingAcademy

5 жыл бұрын

thanks for watching