Are you a passionate cook who wants to take your cooking to the next level? Looking to learn classic french cooking techniques to create modern dishes? Whether you are a professional cook or home cook, I am here to show Michelin techniques and how to make fine dining recipes at home.
Hi, my name is Parker! When I was eight years old, I started cooking at home and knew I wanted to be a chef. I started working in restaurants when I was 15, graduated from The Culinary Institute of America and spent 5 years working in fine dining restaurants include The Modern and Addison. Both two Michelin starred restaurants.
The goal of this channel is to teach you skills to cook fine dining recipes at home. We will focus on presenting food like a chef, french cooking techniques for fish and vegetables and on occasion meat and poultry to create New American food. Michelin technique with American ingredients. Let's get cooking!
Пікірлер
Man, you're SO full of knowledge! Thanks for sharing
Great stuff you're doing!
That hamachi isn't 365$ at the restaurant. It's roughly 30$.
Great video! I found your channel through the Cooking Creators Club 💫 Looking forward to connecting with such a quality KZreadr 👏🏻
Thank you, just check out your channels and your videos look great. Let me know if you have any questions, I'm an open book.
@@ParkerHallberg Thanks Parker, really appreciate the support!
Man, this is a 5 stars video
My suggestion as a home cook get free beef bones from most butchers the ones with connective tissue buy some chicken wings( cheap as chips) Bake at 250 until dark brown cook in two batches in an instant pot. Strain add 1/2 bottle of plonk and reduce by 4/5 cool then freeze
Thomas Keller is my kitchen hero 🙌
Nice, I have meet him a couple of times
Algo boostin'
I was wondering what your thoughts on nicer dicer style contraptions are. When I was working in France one dish with braised baby romaine required lots of brunoise of shallots carrot and leeks. While I consider my knife skills to be okay the leeks in particular took so much time more than the other combined and I'm always looking for ways to cut prep time. So from a practical standpoint aside from all the sh*t talk you would get for using one I think mandolin+dicer would be faster though I have never had one. Also am I maybe doing leeks wrong it's just always such a hassle with all the sand you basically have to wash each layer. Anyways thanks for the work you put in I always enjoy your videos
If you are using a mandolin already, I would just use the teeth that most come with. Then use your knife to cut them into a dice.
You are such and authority on cooking, I just had to watch this one! Thanks for your tips here.
Thanks Val, glad you liked it!
I will say I am happy you are getting sponsors but dude, 25% of the video shouldn’t be an ad.
Thanks for the feedback, I would do a couple things differently.
Gotta comment for the algorithm for my fave chef
Appreciate it!
The goooooooooaaaaaatttttt. Keep going!!!
Dill and chive are ones I use usually. Parsley and thyme come close second.
Thyme sounds good, have never made an oil from it.
Gotta try that sauce!
It’s good!
New kitchen? Nice! Everytime I use a mandolin, my guests get something delicious: a piece of my finger😢
Yeah, thank you! Oh no, got to keep those fingers up.
Stop data brokers from exposing your personal information. Go to my sponsor aura.com/parkercooks to get a 14-day free trial and see how much of yours is being sold Dish Creation Course: go.parkerhallberg.com/dish-creation-course
Great and informative video!
Video quality is top notch! This channel is a gem.
Thank you, glad you like it!
Nice, I keep my tools in a jar as well. I have recently had 3 lots of visitors, one after the other, for the past 2 months, I can't find anything :)
Haha, my kids would take them out of the drawers and take them to their play kitchen. I was always missing something.
@@ParkerHallberg lol, same, one of my visitors is my 3-year-old grandchild.
Damn! I was sure that I was going to have all 10 from the beginning of the video but I came up 1 short. 9/10. But it has been on my wish list in my phone whenever I come across it at the restaurant supply stores... The dreaded cone-shaped strainer....
9/10 is really good, still an A.
Are you stoned out of your gourd
Haha, no. I think the lights were too bright and me squint and blink a lot. Not the first time someone has thought that.
@@ParkerHallberg its all in good fun. Appreciate the channel!
Glad you like it
Loving the new editing and the fancy new kitchen! Looking like a pro
Thank you, it’s what we aim for
Seriously, Parker, everything you post is quality. This was probably the least necessary one for me personally, but it’s still worth my time to hear your thoughts. Really enjoy your work and very excited to see that you’re doing some paid content now, too. Congratulations!
Thank you Robert, I appreciate your feedback. Just out of curiosity, what type of content do you get the most from? Thank you!
@@ParkerHallberg I’ve really enjoyed your recreations of well-known dishes. Mostly, though, I’m interested in lessons related to advanced culinary techniques.
Thanks for your response, always great to hear.
What are the spoons used for??? Other than eating of course.
I use large spoons for cooking: basting, flipping and skimming sauces. Smaller spoons are for plating: quenelles and sauces
Is it weird that i am insanely happy that I already own every one of your top ten (And use at least one of them most days)?! 11 including the bain marie.
Haha, not at all. They are really useful tools!
@@ParkerHallberg I would also add those tiny sieves you use to cook the brunoise in water. I bought some thanks to you and I use them a ton. Also small whisks for eggs. HEH!
Glad you like them, fishing out tiny vegetables is a pain.
And great new kitchen!
Thank you
Thank you! These are great tool.
Glad you like them
I am used to 4-12 steps recipe… his has… I went to college I still can’t count… and it’s not just him staring at the camera talking like a lot people on KZread, he actually performs all the steps… 100 pts for the effort
My stock reduced quite a significant amount. Over the duration of the entire cooking process how much should the stock reduce from its beginning volume?
I keep the water level slightly above the bones and add more water as needed.
I watched a neurotic youtuber spend 30 minutes of video time making this recipe...thanks for keeping it short and sweet - dont forget your cream next time tho!
Amazing!
This is great. Keep the videos coming. I look everywhere for Michelin techniques and you give so many each video.
Thank you, glad that you like them
Awesome video :)
Kosher salt? And why exactly does the rest of the world need Kosher salt?
It’s more about the size of the grain. You want something easy to pick that can dissolve quickly.
Hello, could you recommend a replacement for the goats cheese for someone who isn't a huge fan of it? Thank you.
Hi, I would use ricotta
I'll give that a go..! Not a huge fan of goats cheese. Been looking for a decent beetroot dish for awhile and this looks great. Thank you.
Thank you for your videos and sharing your knowledge!
Amazing! Your technique and attention to detail are next-level! Thank you!
Adding herbs, are we turning off heat, or cooking for 15 minutes? Or both? Add the herbs and “cook” by steeping for 15 minutes? Thanks!
Add the herbs, turn off heat and steep for 15.
Awesome work, bru! Love the focus, discipline and respect you showed this recipe.
Thank you
very effectively packed information, thanks!
Diction is done at the front of the mouth with the tip of the tongue.
What kind of paper filter was that @3:13?
They are linen like towel and are linked in the description.
@@ParkerHallbergThank you sir!
where are you buying 8 ounces of Canola/Veg oil for $.88. Just stop.
The chicken veg paste is just to impart more flavor because a lot is removed with the fat particles. However u could Just use egg whites nd the crushed shells nd get the same clarity.
Great video with some insider knowledge
This is the first youtube channel I've watched that has made me actively mad at youtube! I am upset the algorithm didn't show me this sooner. You're giving more advanced tips that really bridge the gap for intermediate home cooks. I think a lot of youtube focuses on that broad group of people who can't cook at all and want to go from newb -> beginner. Then you have a few channels, maybe Chef John, Adam Ragusea, etc. that go from beginner -> early intermediate Channels like J.Kenji Lopez Alt pick up there, but then there's a pretty big gap from there to anything any further. After that you'll find some interviews with Michelin chefs but nothing really explanatory. Perfect target market for you and I'm a huge fan.
I’m glad you found the channel and like the videos. I think you nailed it about KZread.
It looks like you have only about 4 necks on that rack with the rest of the 2 lbs. being wings. Doesn't the ratio of wings to necks make a difference?
It doesn’t matter, just keep the ration of meaty bones to feet around the same.
I can say with confidence that I will never ever make this dish, but I'm glad that somebody figured this out. Also if I was not a nice person and wanted to annoy a vegan I'd gift them some Meat Glue.
Great video! I really appreciate the measurements. I hadn't thought about washing the chicken until the water is clear.
Glad you liked it