Walter Trupp- The Chefs Table
Walter Trupp- The Chefs Table
Originally from Austria, Walter became the youngest chef in the world to attain 18 points at the age of 25 in the prestigious French restaurant guide Gault Millau. Walter went on to perfect his craft working in several 2- and 3-Michelin-star restaurants around Europe before joining the triple-Michelin-star restaurateur Marco Pierre White as an Executive Head Chef of his restaurant group in London for five years.
Having worked hands on with home cooks for the past 14 years, Walters online cooking courses are the combined product of the many questions asked, problems presented, and solutions given to over 30,000 home cooks in countless face to face cooking classes.
With his wife Anna Trupp, Walter runs Trupp- The Chefs Table- a hands on cooking school in South Yarra, Melbourne, Victoria, Australia.
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Love it
Thanks 😊
Thank you for this brilliant advice !
Thank you and hope it works out well for you 😉
He is an amazing chef
Thanks Kevin, appriciate it and thanks for watching 😉
Fab. Thank you. The end product looked splendid and so did the end of the video. Thanks for sharing your knowledge and skill. Much appreciated. Any ideas for the last supper...since this August/ Autumn does look increasingly uncertain? :))) Good luck.
Hey Martins, yep that would be a suitable last supper but lets hope thats a long long time off...... appriacite your support and comments and kind of enjoy making this videos as i find that often in videos so much is unexplained in terms of proper techiques and possible pitfalls. anyway hope you are haviong a good week ahead of you 😉
@@WalterTruppTheChefsTable Thank you Walter, that is precisely the reason I love your videos....all served (besides your professionality) with playful joyfulness. Good luck to you and your channel. Much appreciated.👍
You are a real pleasure to watch and learn. Thanks, Walter, and good luck!
Thanks Martins 🙂
Love your channel could you just cook the egg whites then add the yolk
Hey and thanks , appriciate your comment🙂 yes you could indeed and i guess it would be a step up and gurantee and even better result might have to give it a try.... like your thinking all the best😉
That’s a brilliant tip with the caramel topping 👍🥰
Hey Linda, Nice to hear from you and hope all is well. i used to make a salted peanut butter creme brulee (replacing 100 gm of cream with roasted peanut butter) and than i added peanuts to the caramel and that was amazing. should do a video about that too. have a great day Linda 😉
Great demo …would love to see you make a low carb puff pastry …use a combo of almond flour and vital wheat gluten …if you do then I’ll learn it from your video and then make it on my channel and give you 100 percent credit for it …do let me know …thx
ok thats a bit of a challenge but i have a think on how that could be done. give me a few weeks as i am pretty booked out for the next four weeks but i put my thinking hat on. would probably need a few tests as well to make sure its working perfectly. i used to make one with cacao powder but it was still heavily flour involved. maybe you can give me a few ideas of what you think needs to be involved to have it Keto qualified so it gives me a base to work with and congractulations on your channel
love this channel please keep up the videos
Thanks Phil, appriciate your comment and yes will do my best to do exactly that😉
You are a very talented chef …your channel just popped up on my feed …have subscribed so that I can learn some stuff from you
Thank you for that and just checked your channel out, looks very interesting..... think i could learn a few things from you too.🙂
@@WalterTruppTheChefsTablehi Walter ….thx for your comment but I don’t know if you saw my other comment on one of your recipes …I would love it , with your expertise if you tried to make a low carb croissant using almond flour and vital wheat gluten…if you do then I will make it on my channel and give you full credit and in this way we can help each others channel grow …x
ok thats a bit of a challenge but i have a think on how that could be done. give me a few weeks as i am pretty booked out for the next four weeks but i put my thinking hat on. would probably need a few tests as well to make sure its working perfectly. i used to make one with cacao powder but it was still heavily flour involved. maybe you can give me a few ideas of what you think needs to be involved to have it Keto qualified so it gives me a base to work with and congractulations on your channel
Hey Vernaz, i think i did reply but it might have gone lost so i resend it to you onto this chain. Yes like the idea of cross promotion and i will get onto it in the weeks to come and be in touch. let me know your thoughts on what youu have in mind and i give it a go, have a nice day 🙂
@@WalterTruppTheChefsTable Hi Walter …thx for your reply …I’ve just read both of them …so this is how it can work 1) almond flour 2) vital wheat gluten 3) butter 4) yeast 5) water These are the ingredients you should use to keep it completely keto/low carb…ofcourse you can add eggs if you think that’s necessary in any ratio I think with your expertise you will be able to come out with a perfect recipe After you make it , I will duplicate it exactly on my channel and put the link to your channel in my description box and I’ll also talk about your channel in my introduction so that some people will go to your channel and subscribe Hopefully we can work this out x
Chef, are we sure that these numbers are correct? Only 100g of potato to 130g of flour? The video seems to show you using enough potatoes for at least one large potato, which I would imagine weighs at least 200g.
Gnocchi dough 130 gm flour use spelt as replacement 100gm peeled potatoes (mashing potatoes) 150gm ricotta 1 egg 1/2 tablespoons soft butter Salt
Hey nice to hear from you Sorry have nit got back to you regards the other stuff but will do soon( crazy busy at the moment) Have a video coming up for you with the other method of peeling chestnuts 😉 Regards the gnocchi you need to add the ricotta too If you want to do just potatoes I send you one Hood all is well
400 grams peeled potatoes (mashing potatoes) 220 grams flour 1 egg 2 tablespoon butter Salt400 grams peeled potatoes (mashing potatoes) 220 grams flour 1 egg 1/2 tablespoon butter Salt
Tolles video! hab mir deinen online kurs gegönnt, super inhalt. sind videos über plating geplant? also tipps wie man seine gerichte ansprechend am teller präsentiert, oder elemente die man beim verzieren gebrauchen kann? LG
Danke Johann😉 Von September a lade ich neue videos auf und foodstyling ist geplant anfang naechstes jahr. Ist ein grosses topic Hoffe es geht dir gut and Danke noch mal 😉
I've been waiting all week for this. Much to consider. Fyi, if you do ever get up here for some salmon fishing we might have to spend a day or two visiting some Oregon and Washington Winery's. 🎣🐟🍷😊
Hey Victor Would absolutely love to explore that Heard a lot about Oregon and Washington wines but never really tasted them Let’s hope my channel kicks off soon and I be in the plane to visit my oldest and most loyal follower😉 Hope all is well and would really love to meet you
@WalterTruppTheChefsTable fyi I haven't given up on a idea of helping you do a few cooking classes while in the states.im sure a couple of the winery would love to do a class at their place. Much time to consider such things. Tomorrow I see the surgeon for check upper and more treatment. More needles iiin the eyes 👀. Oh goodie ( said with sarcasm) Do have a great day 🌤.
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You are so cute and funny and a great chef
Thank you and thank you for your compliment…. Not to sure about the cute part but I appreciate it Hope you have a nice day 😉
Why is the scalloped not seasoned?
Because if you ever tasted squid ink you realize it’s quiet salty so the salt and flavour comes from the black wrapping
@@WalterTruppTheChefsTable I have tasted squid from the cuttle fish and the jar. I always felt that most high end places under-season the food. But that is only a data point of one. I like a lot of your techniques and your channel. Keep going. Only critique on your videos is that your sound seems to all over the place regarding volume.
thank you and yes i am trying to improve my videos and yes the sound is something i am still not good at, yes, I agree with you on under seasoning in top end restaurants but i guess it has several factors like sometimes our (customers) palettes are used to stronger flavours and the chefs is not another one I found is when chefs only want the ingredients do the talking as well as foods are often designed to be paired with wines. that’s definitely a topic that could make a good video ☺ anyway hope all is well and thanks for watching
@@WalterTruppTheChefsTable sure...I think the ubiquity of ethnic cuisine is also behind the seasoning of customer's palettes.
@@SuperP37 true
Creme Brûlée my favorite ❤😊
Hey Linda Did you try the meatballs ? Hope all is well 😉
@@WalterTruppTheChefsTable yes funny you should ask made them yesterday 🥰👍 they were great 👍
Very informative, thank you!!
Also super enjoyable to watch I will subscribe haha 😂😂
You are so welcome!
Looking forward to the Beef Wellingont video... are you making that with proper puff pastry as well? I've only seen it done with rough puff (Roux cousins) or shop bought! Thank you Chef Walter!
Hi John Yes I am making it with real puff pastry hence this video . Butter puff pastry obviously has no additives like stabilizers which can make the dough break on the sides and make slip down etc Anyway lots of tricks to avoid that and thanks for watching
Great stuff as usual. Edit: nevermind, all good!
hi Tom Thank you and hope all is well, did you put the code in when you check out? i will have a look at it tomotrrow and check if its working. could be an update etc. anyway appriciate your support walter
@@WalterTruppTheChefsTableI'm a dope. I just assumed it was a typo as it seemed too good to be true.
super content! die kleinen tipps nebenbei sind ein riesen mehrwert.
servus Johann, Danke und ja die tips sind so wichting und leider nicht ofter erwaehnt..... ich glaube das erflod ist in den kleinen details. alles gute und danke fuehr dein comment😉
Walter this was really great. And I very much like that you're going to do a follow-up video with Beef Wellington video. You're timing on these two videos are excellent. I have never made or even eaten Beef Wellington but was thinking about learning how to for the fall Holiday season. So I have watched many videos on how to do Beef Wellington and the similar Puff Pastry using salmon as the protein. With the Beef I have wondered if I could place the Beef in a smoker to get it started so as to give it a light smoke flavor. Give it a bit of a rustic Autumn fall harvest touch. Then add the mushrooms and wrap in the Pastry and finish in the oven. I'd like to think it would be a great idea for the holidays. What do you think? Granted it would take some trial cooks to get the amount of time and temperatures in the smoker and oven correct. And I know that even suggesting the smoker might be considered Blasphemous by some Chefs. But I'm curious what you think. Fyi, I can't remember if I gave a update on the eye surgery. There is a possibility I might be able to drive my car again in a couple of weeks. Have a great day.
hey victor, thats fantastic news and keep fingers crossed. yes smoked beef wellington .... i think that would be another level and a great idea for that dish. i can definately see that working really well as long as you cold smoke the meat so it stays raw. i wouldnt worry too much what chefs say...... Chefs dont like it if you come up with a great idea but hey thats the way great dishes are created ......... by people who think outside the square. yes i do a version of salmon in my online fish course and i actually freeze the fish before wrapping and cooking so it comes out pink and not overcooked. nice to hear from you and i like the good news, hope you have a great recovery 😉
@WalterTruppTheChefsTable thanks. Again looking forward to seeing your next video. Do you have a suggestion on what cut of meat I should use while experimenting with cooking times and temperatures? I hate the idea idea of experimenting with such a expensive cut of meat.
I am imagining sipping tea and watching the weather with Marco as the détrempe relaxes... I moved from stagiaire to the line in my first Michelin position because I was able to make puff for service when tbe patissier could not come in. I was on my way already but getting it done for service seemed to seal my fate. EVERYONE should try this! If you are patient you will be successful and never buy that stuff in the box again. Cheers!
Hey Sean, neve had tea with Marco was all more down to straight meetings (if he was in the mood😬, yes its easy done with puff pastry if you know how, i rememember when i worked in the best restaurant in austria in the 80s i had to cover for the pastry chef when he was off and i did some noce specials so the chef owner (probaly the crasiest chef i ever met) sacked the [pastry chef and told me to take over which was a real challenge. i read books every night till 2 am to get the grip of it and i loved it but these days i rather cook as pastry is very different but i am happy i got to understand seweets too. hope all is well and that you enjoy the summer up there 😉
Thanks. You are so much fun and wisdom. 😂
thank you and appriciate your comment its encouraging and i like making the fun bits 😉
Walter, I am curious, in many other videos you talk about the benefits of steaming potatoes instead of boiling them for things like mash and gnocchi. Is there a reason you prefer to boil them for roasting?
hey, hope all is well and sorry i have nto got back to you earlier. with roast potatoes ... yes you want to soften and roughen up the outer surfaces for the flour to stick and have some extra moisture so that the potatoes dont dry out too much and become rubbery.... think dried fruits or dried vegetables. i will go into this a bit more when i will do a video on roast vegetables (toward christmas. if you just put them into a dry heat you loose too much moisture and the veggies (as well as potatotes become chewy and rubbery. the short cooking time leafs them raw in the center and the absorbed moisture on the outsides protects them plus all the mushed up bits will become the crunch. i forgot to add that to the video but rice flour creates the best crunch. hope that makes sense 😉
@@WalterTruppTheChefsTable understood. I almost wonder if, in this case, it would make sense to start the potatoes in warm/hot water instead of cold, so that the insides don’t fall apart. I made these potatoes yesterday, and while they were yummy, I definitely screwed up and took them too far in the water, so half of the potatoes turned to mush and fell apart. I have weaker gas burners that take a very long time to boil, so by the time I got a boil, the potatoes were too soft (and I made sure to use gold potatoes with medium starch/medium wax). So I think next time I’ll try placing the potatoes in hot water and see what happens.
I’ve known many French Tarts 😏
Brilliant! Finally a chef that's honest about how the dough will break apart, no matter what, when you try to lift it by itself. I have watched hundred videos where people make pie, lift the dough in a perfect sheet, and tried to do the same. It breaks up every time. By the way: I invite you to Tromsø in Norway. Come to see the Aurora in the winter, or the midnight sun. I make a decent reindeer stew, salmon, and other Norwegian foods. Welcome!
thank you and yes the internet is full of videos shoing only the perfect highlights and never the struggle. would love to come to norway one day, love cross country skining and you norwegians are the kings in that sport. always love watching them and thanks for the invite and i hope i can make it one day thanks and have a great day
Cutting the pastry is genius. This is why I love your content. There's always something to learn that I will actually use. One little thing I didn't see you do which also helps is to use a small ball of pastry to push the tart against the ring. The pastry won't stick to itself.
thank you Tom well i just learned myself something new. will try and thanks for the tip nd hope you have a great day and thanks for watching
Perfect as usual. You should show off the tofu chocolate tart, it’s actually one of my favourites!
Hey Aaron thanks I forgot about that one Good idea Let me know when you are down here Should catch up for a coffe Hope all is well
Howdy Walter. I like a good British or French tart. As long as they are blonde. Ok a red head looks great also 😂. This does look interesting even though I don't do desserts very often. OK so I get my eye surgery this coming Tuesday. I did receive today my new DJI Osmo pocket camera. I'm so excited but because of the surgery I might not be able to use it for a week or two. Maybe that will give me some time to learn how to use it. Anyway great video. Have a great day. 😊
hey Victor , i hope the surgery went well and please let me know if all is well and looking forward to that first video with your new OSMO😉
@WalterTruppTheChefsTable the surgery went well well enough although the first night was very painful. But it's better now. Should see some improvements in a few days. However I was told the eye will take as long as 6 months months to fully heal and even then I will never get my full vision back. At least this morning when I had breakfast I could see my waitress smile and cute little hiny. Some times it's best to just be grateful for the simple things in life. Hopefully I'll be able to post up something in a few weeks. My eyes are bitching at me as it is right now so catch you later. 👍👀😅🙏
Nice work!
Thanks!
Very nice work chef. Very nice.
Thank you very much Tony
What would serve for side dish?
It’s an entree but also a great summer main course Maybe just some baguette or brioche 😉
Howdy Walter. I'm having troubles commenting as much as normal. It's hard seeing the keyboard. So to reply from a week or two ago the camera I'm getting is the DJI Osmo Pocket 3 Creator. The bonus pack. Check it out. I already ordered it from Amazon and it should be here the end of the week or beginning of the next. I'll be having my eye surgery next week on Tuesday. I have no idea what kind of recovery time I will need. But I'm hoping my recovery and improvement of sight will be well enough that I can use it by the end of next week to film something. So I liked this video, I did pickup some great stuff. And incase I didn't say anything last week I enjoyed the video on omelets. First time I saw someone point out that there is more then one way to do omelets. I lean towards the French style as a preference. I watched a very old video of Julia Child showing how to make the French omelet and was absolutely amazed at how quickly she made them. If you have never seen that video look it up. It was in the early 60's I believe. Anyway hope you're staying warm down under 😂. Have a great day.
Thanks Victor Good to hear and I really hope surgery goes well I am looking forward to those videos of yours😉 I got myself a little osmo too a few months ago ago but have not had the time to work it out etc. I asked my 14 year old son to do it and he told me to watch a tutorial on you tube 😳😳😳😳😳 Anyway it’s nice to hear you are doing well
@WalterTruppTheChefsTable I'll try to send a comment next week to let you know how the surgery goes. I'm REALLY looking forward to learning how to use the Osmo pocket. Set it on a tripod and scan yourself then the motorized gimbold tracks you left right, up down. All by myself, so cool.
Nice hair?
I like the double layer of caramel it looks like it really seal the whole thing . Like for the cordon bleu I always do a double layer of breadcrumbs coating .
Bit of a character all right .very precise with the butter
I think that adding bread takes away from the taste of the meat. I have tried with burgers and found that just adding water and salt works the best. It keeps them juicy or you can add a little baking powder to stop the strands bonding.
Hey Yes it’s used mainly for meat balls and meat loaf’s and yes the flavour suffers but than I guess those recipes always ask for lots of other flavors to create something new in terms of flavour I agree I don’t think it would be great on a burger . Will try your trick as it sounds interesting and gave a great day 😉
Deep breathe 🥰 everything is going to be good 👍I’m going to make your dish tomorrow it looks fantastic and so easy as long as you keep your attention to detail 🥰👍
Hi Linda Nice to hear from you and it’s a great dish I love it with lamb but any meat works well I am sure you will turn it into a big success 😉
<3
I had a chef tell me that after after the roux of beuree manié, to skim after it comes up to a boil They said the foam was all the proteins from the flour and that if I don't skim it, it wouldn't have as glossy of a texture and appearance and mouth feel. Do you think this is true? I only ask because I didn't hear you mention anything about the skimming. I just hate skimming when it's unnecessary.
hmmmm i never heard of that and i doubt it would be noted (if it is true) anyway. the amounts are very little but if you want to move away from the flour than thicken with gelatin powder and that gives sauces just another level of depth.
@@WalterTruppTheChefsTable got it. Thank you. So you wouldn’t say the skimming of the white foam is necessary?
Do you service this on crostini or crackers or just eat it straight?
Lol, you're such a champ with that whisk. I know you've got a Bamix back there! 😂
no no no .... no bamix😉
@@WalterTruppTheChefsTable ☺️☺️ 🤫
Now I want to buy whole walnuts instead of superstore walnuts. And I love that you just use a mortar to open them. Very chef-y.
its such a difference to shell them fresh. the pre shelled stuff is most the times rancid plus looks disgusting. walnuts are such a great addition to salads and so on but unfortunately most people dont know how good they can taste
@@WalterTruppTheChefsTable I know what you mean about rancid. They go very bitter and one-dimensional very quickly. To combat this I usually try to vacuum seal them in the freezer for storage, but I would love to try my first real fresh walnut soon!
I grew up with a pomegranate tree in my back yard, and didn't know how good I had it. Sure every once in a while I would snack on one, but I had no idea what a rare treat it was (I also had fig and plum trees, and I let that go to waste, too). But I remember the first time I saw something open a pomegranate the way you showed. I think it was like 7-8 years ago, and it blew my mind. It makes so much sense that it comes out in segments like citrus. This was back when I didn't care to know that fruits and vegetables followed geometric shapes. Thank you for showing the right way. I'm not gonna lie I was worried when I started the video and I saw you banging on the pomegranate, and I was thinking "I wonder if he knows the segment way." 😆 Good on ya, chef.
Thank you 😀
Question: I have seen in a lot of your videos that your cream is very thick and has to be scraped out with a spoon. Is that crème fraîche or some kind of fancy high fat reduced cream. Here in the states, when I hear "cream," I think of ≈35% fat heavy whipping cream.
down here (australia ) they sell only thickened cream (29 percent fat) so the one i use is thickened but thats all you get unless you are in the food industry
@@WalterTruppTheChefsTable oh ok interesting. I’ve never seen thickened cream in the USA.
I cannot tell you how much your videos consistently come through for me with easier ways to do things. I must have spent a couple dozen hours over the years researching chestnut peeling tricks because I always bought them in the fall, and never had any luck with them. I have tried all the stupid ways of cutting little X's into their shells, or around their bellies, or buying special knives. Boiling first. Or steaming or oven roasting. And I only ever had luck a small handful of times, and I mostly just ruined lbs and lbs of chestnuts. And now your video comes through with this brilliant concept that I've never seen before! I think the last time I gave up on chestnuts was at least 3-4 years ago, and now I can't wait to try it again. I think I'd love to peel them like you do and then try putting them in a pan and roasting them!
there is actually an even better version which i did not add in the video (as its hard to approach for homecooks) and that is to deep fry the chestnuts for 1-2 minutes and everything comes off even easier . i learned that at Fredy Giradet
@@WalterTruppTheChefsTable oh wow! So you obviously take their outer shell off first I assume? Then instead of the water bath, it’s a deep fry? If it’s so short, I’m guessing it’s like 175°C?
I watched your other poached eggs video as well. i wonder, would you ever support the idea os staining off the extra whites before dropping into the water? Maybe not for tiny quails eggs, but for chicken eggs? I know you have to use very fresh eggs, but even fresh eggs can have some of the watery whites.
sure it works and it makes sense , my version goes back to poaching large amounts of eggs so i do the reversed option of trimming the loose ends after cooking, but yes sure it makes sense too
I love what you teach about how salting just before cooking makes the meat lift off the pan and get gray patches. What are your thoughts about salting 1-2 hours before cooking, so the moisture is reabsorbed?
from what i know it takes 2 hours (and afer) where the meat starts to reabsorb the fluids plus salt so yes anything over two hours would definately be better . i do it with fish too
I know you said you could substitute fish sauce for Worcestershire, but I would argue that it would be even better! Tomatoes and fish sauce are seriously such dynamite. I learned when I recreated Jacob Burton's seared halibut with panzanella salad and lemon-caper beurre blanc. The salad consisted of cherry tomatoes, pickled onions, fried bread cubes, cilantro, and fish sauce. I thought it sounded weird until my mind was blown at how amazing that fish sauce brought the tomatoes to life. It honestly stole the show over the halibut. Ever since then, I always look for an opportunity to enhance some tomatoes with fish sauce. Oh man, I wonder what a tiny dash would do to a BLT!?
yes you might be rigth there, what happened to jacob burton. he created some amazing content but have not seen anything from him for a while. i like the way he thinks and he definately talks a lot of sense
@@WalterTruppTheChefsTable I’m not sure where he has been lately. I know he was starting some life cooking events and demonstrations. But I haven’t been keeping up. I agree that his content was solid, and I learned a lot from his podcasts as well.