Michelin Techniques for "Bouillabaisse"
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- čas přidán 6. 09. 2024
- We are taking the amazing flavors of Bouillabaisse and using techniques I learned working in Michelin starred restaurants to make it modern.
Recipe:parkerhallberg...
Dish Creation Course: parkerhallberg...
Free Culinary Skill Assessment: culinary-skill...
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Check out Mitch's recipe: czcams.com/video/adFnoEhJBMc/video.htmlfeature=shared
My written recipe: parkerhallberg.com/modern-bouillabaisse/
Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: culinary-skills-assessment.scoreapp.com
You have improved my cooking and my plating skills in so many ways, that I can’t express them in a single post.
I have tried every single video you made, and they have all come out amazing
That’s amazing! I would love to hear more about how the videos have helped and your experience with the dishes. Would you hop on a zoom call and I could also give you a free mini coaching call?
@@ParkerHallberg hi!! I used my mobile to type my reply and it seems it never got published. If it wasn’t because I came back to check on it, I wouldn’t have noticed!! If the opportunity is still opened, I would love to talk to you. Your videos has really helped me and I would be happy to explain how and in what areas.
@@MrWhiteVzla no worries, it has definitely happened to me before. Sign up here: link.coursecreator360.com/widget/otl/6lSi0tkmj?slug=cal-gen-1/schedule-c7965534-4f04-4e4a-918e-6b93080cbeac
Great video sir. Excellent course as well (that I'm currently taking) happy we could both do this dish justice.
Represent! 🤙🏽
I love the shout out to Mitch! That's awesome! You always impress Parker! I'd love to take your video course, but my time has passed, 20 years ago and I'd be there, but father time takes it's toll on cooks like us always trying the absolute BEST there is! Enjoy the journey...
Thanks John, it was fun working with Mitch.
It’s never too late to improve your skills. I also offer a 30 money back guarantee, so if you take it and it’s not for you, I will give you a refund. Also, planning on doing some free trainings soon.
This is why restaurants have dishwashers. My goodness, that looks good, but the amount of cleanup is crazy.
It can be. I wash as I go and sometimes items just need a rinse.
Love your dedication but as a butcher, I am definitely asking my fishmonger to descale and debone the fish. This dish looks amazing, but you just know there are classically trained chefs watching this saying 'THIS IS NOT CORRECT MONSIEUR!!!'. Screw those guys, this looks top class.
Thats okay, I always show the most complicated way. There probably are, luckily no one has voiced that opinion. Thank you, I appreciate it!
doesn't processing extra virgin olive oil at high speed with a blender make it taste bitter? that's something I've always heard, but I never tested it first hand. I love your content btw, you make 99% of the other cooking guys on CZcams look like inexperienced amateurs.
I haven’t heard or experienced that, but honestly there are a lot of wives tails. Usually, you don’t want use Evoo because it is too intense and can have some slight bitterness, but it would be like that if you made it by hand. Traditionally, rouille has potato in it which helps bring down the intensity. I just didn’t put a ton on the dish. I appreciate you saying that.
@@ParkerHallbergI tried searching on the internet and it seems like a much discussed issue. Even SeriousEats covered it, their conclusion after doing some experiment is basically " it kinda does, but it's not necessarily a problem".
Interesting, thanks for letting me know
great vid dude, loving how much the editing has improved.
I haven't had the time or energy to follow a full recipe ever, but its fascinating to see the fine dining techniques explained and demonstrated so clearly, and I've stolen a couple of tricks for my significantly lower effort cooking.
Keep up the great work!
Thank you, but it actually from my editor Yoshi. He has been editing since the last Demi and killing.
That’s awesome, glad you have been able to incorporate some of the tricks!
Love your videos, you have such an insane wealth of knowledge.
Rather than having the ingredient prep right before the ingredient is used, have you ever considered showing all the prep up front, and then the cooking after?
Thank you. I have thought of it, but I’m not sure if it would be too much back and forth. I did make a written game plan for a video where I talk about the order in the recipe but could try it in a recipe. Do you have a video in mind that does this?
Tru big dog chef🔥🥊
looks absolutely bonkers, cheers
Thank you
Love this brother make more
Thanks for the feedback, I have a couple more planned
slaps
I'm sorry but no, Pernod can not be substituted by wine. It will just not be the same. However any anisy liquor will do the trick (Ouzo, Raki, and so on...)
Other than that Great video
I will agree with you that Ouzo, Raki and Sambuca with have a closer flavor, but fennel will bring some anise flavor to the dish. Also, I figure if someone has trouble finding Pernod, they probably will have trouble finding the others. That was my way of not creating a list of substitutions.
Really love your videos! Just a noob question, do you wash and reuse the plastic sauce containers?
I think you are talking about the deli containers. Yeah, I just wash them in the dish washer.
Could you use an ouzo or sambuca instead of Pernod?
Yeah, I think you could probably use either.
liked just for the linkin park song s/o
This is great, but if I’m being honest, I’d rather have the original dish.
where are you buying real saffron cheap enough to use it as liberally as this?
I got a massive container on Amazon.
@@ParkerHallberg link please?
@@OhLuckyWhy link is in the description
First like 😂
First of all. Eyes of the fish suggest this is not a fresh fish. So much hassle for a poor main ingredient.
In what way did the eyes indicate that it wasn’t fresh? They were clear not cloudy. Also, I know the fish was fresh because I went to buy it the night before and they were out, so I went the morning of cooking this dish and bought the fish.