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I'm just admiring how sharp and efficient that knife is
do you sell a book of goose recipes?
I carefully watched every move you made but, please, what are you knives of choice Adam - brand etc ?
Thank you all for these lovely comments. I've just launched my own KZread channel where i'll be presenting similar skills / recipes etc. Adam x
This man is a machine!
Wow! I'm gobsmacked!
That was super efficient geez!
Thank you, you're a true craftsman
Amazing!
Wow!!!! Amazing Job!!!!
Excellent
Beautiful carving chef
I just came from watching a bunch of hunters cleaning goose. Looks like they keep only the breast and throw the rest away. What a waste. They don’t look like they eat the skin or fat where a lot of the nutrition and flavor is.
Thank you very much for this detailed and instructive tutorial!
Can you please make a video on how to cook all these cleaned pieces?
Have mercy on me!
Thankyou for this video, it has lit a fire in me and now I can't wait to get a goose in my kitchen.
Pressure cooking tenderizes anything. Watched a bunch of videos and none has mentioned what pressure cooking will do. I used to boil gizzards for hours and hours - but pressure cooking gets them done inside of an hour. Silver sinew and all. Gut the bird first and roast it and it will feed 8 people for 2 or 3 days
Thankyou for showing us how to breakdown the goose..I didn't realize how much fat it had..I am exploring new fowl and fish since I became allergic to red meat..I pressure can my meat and I was hoping to that with this bird🙏🙏🙏
Made a goose of yourself smearing the bile everywhere.
Good afternoon dear friend greeting from MACAU CHINA Thanks for great Cook 👍👍👍 So amazing cook
There is an error while preparing kidney. That is not the right way.
He's very wasteful!
You started well, did a great job with the legs and breast then you disappointed me with the gizzards, you removed all the meat and you were left with very little meat considering how big is the goose gizzard.
Looks easy but good thank you for showing me how to dress the goose xx my grandad was a gamekeeper xx so I’ve seen a lot of other birds a mind rabbit I’ve plucked turkey and chicken pheasant guineafowl pigeon and other birds my gran was a cook and new what she was doing xx 😘 thank you 🙏 xx 😘
When you cut the bile, you ruin everything ...
"that gets coffeed" - huh?
Confit goose legs.
This guy is just wasting some good part 😂😂
muy bien pero en el 4:50 la rego¡¡¡
Thanks next time I see one of those outside my apartment I won't let them bully me again
Very educational. Thanks.
👏👏👏 müthiş bir tarif. Türkiyeden merhaba. Kaz üreticiliği yapmak için tüm hazırlıklarımı tamamladım. İsterseniz irtibata geçerek sizlere kaz ve kaz yağı gönderebilirim. Yıllık tüketimi ve sizlerin tüketimi ne kadar? bilmiyorum. Bizim 10.000 adet kaz imalatımız olacaktır. Saygılarımla.. [email protected]
He makes it look so easy!
Cheers mate this is exactly what I hoped to find when I searched. Top vid. Unfortunately my giblets had already been removed and bagged. The neck was in too bad of a condition to try that sausage thing. But next time.
Wow you talk about a lot of interesting tips in the video production space! We like what you talk about, keep going. Anytime you are in Arizona let us know. If you want, message us @dmakproductions on IG and we can chat. You do really great work.
Why are you dulling your knife on that shin bone ??? Don't you have a cleaver ?? How many neophytes out there are going to hospital with injuries from broken knife blades ??
Absolutely amazing to watch
A joy to watch.
Is this video followed up by a recipe? I'd LOVE to see how he cooks this bird, he's a master.
Here in philipines we dont waste any part of it even the intistine...🙂🙂🙂
Thanks, I can see you have done this before
MASTERFUL WORK CHEF. EVERYONE HAS THEIR OPINION I SEE, BUT I DOUBT THERE IS ANYONE HERE THAT CAN BREAK DOWN A GOOSE WITH THIS MUCH SKILL AND DEXTERITY.
Every hunter’s next KZread search: *easily pluck goose* -decides beast only it is-
Wow
How did they make the goose skin so smooth and soft?
Great job chef in USA it’s not popular bird I loved as a kid growing up Christmas time make With pickled peaches stuffed with chestnut stuffing and foie gras by my Mother !
Impressive
0:00 “let’s go to a place, where everything is made of blocks...”
A breast that feeds four😦 And i was thinking like that breast is too small for one serving
That"s a farm raised Goose, its nothing like wild goose. Wild is very lean it has very little fat, fat contains a lot of moisture, so you have to take extra care when cooking wild goose, you may even want to lard the breast to ensure it doesn't dry, roast slow.