Elevate Your Coq Au Vin | Mastering The Techniques of Fine Cooking
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- čas přidán 21. 08. 2024
- Cook Coq Au Vin like a Michelin Star Chef.
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Cook this amazing coq au vin within minutes that tastes better like in any French restaurants by understanding the tips and tricks you need to know to cook this memorable dish. The goal is to help You Understand Cooking Techniques and Chemistry In ingredients so you succeed with coq au vin every time and you end up cooking like a Michelin star chef in your own kitchen
#coq_au_vin#how_to_make_coq_au_vin#coq_au_vin_recipe#easy_coq_au_vin_recipe#french_food_recipes
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Ingredients marinade
4 chicken legs
¼ teaspoon salt
1 teaspoon pepper corns black
1-2 bay leafs
2 spice cloves
1 cup port wine
1 bottle red wine
Ingredients sauce to cook
approx. 1-2 tablespoon of flour
2 tablespoon of butter
1 small carrot diced
1-2 stalks of celery diced
The equivalent of 1 onions in shallot layers
3-4 Garlic cloves
2 tablespoon tomato paste
Parsley stalk
Few sprigs of thyme
For the sauce to finish
2-3 tablespoon of black pudding
2-3 gelatine leafs
1 teaspoon 100 percent bitter chocolate or chocolate paste
1-2 tablespoon butter
For the garnish you need
Shallotte onions
1 cup bacon lardons
3-4 mushrooms per person
½ cup chopped parsley
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Not nessacelery....i love it..
Question: What dessert and appetizer you recommend when serving your version of voq au vin?
If it’s hot maybe the leek terrine or ganoush and mushroom tarte if colder
Dessert lemon tarte or tarte tatin 😉 or creme cheese souflee (all in my other videos) 😊
What a great collection of high quality tips and details. Nice work! As cliché as it sounds, you really deserve more views.
Thanks Aziz , well let’s hood with time I get there and thank you for watching
All the best
Walter
Great recipe great tip with the black pudding, chocolate and gelatin 👍
Hey Linda
Hope all is well
Yes it works every time and gelatine is literally just instant bone broth
Hope it works out well and have a nice weekend 😊😊😊😊
Question: When you crisp the skin before serving, is it possible to do it under the broiler?
Yes definitely just not on the highest heat medium to low heat would work well 😉
I thought this week was lobster carpaccio 🥰 but cog au vin is great too 👍🤣
Linda lobster carpaccio was a few weeks ago 😳😳😳😳 anyway I hope you have a wonderful weekend 🤩
@@WalterTruppTheChefsTable have to look that one up 👍🥰
@@WalterTruppTheChefsTable liver pate and lobster who would have thought that went together 🤷♀️
WTF: water to get out more flavor from the strained vegetable residue. Ahhhh how much flavour have I thrown out in the past. When I saw this tip a small part of me died 😮. No more.... I will from now on give the strained vegetables a final rinse.😊
FYI: I'm mostly watch your videos for these hidden gems
Hey Robert, hope you have a great weekend. Yes I always wash/reboil veggies or bones when making stock to wash it all off. There always seems a lot of sauce residue sticking to it plus I can make the straining process more gentle and end up with less impurities in the sauce …..
Remember when I used to run restaurants we used to do that with all
The bones after boiling and than use the second boil as the base liquid first the next batch of stock😊
@@WalterTruppTheChefsTable I usually boil bones twice. As with chicken. And yes, I can see how it would be gentler on the vegetables and cleaner. That way I do not have to squeeze it so much and can reduce the amount of, I call it, "Paste" or solids, in my sauce. This will make it much smoother.
FYI, the reason I want to learn how to cook better is that we have our own heard of cattle. We breed and raise them and they are all grass/Hay fed. No grain. Also have our own chicken and laying hens plus a sizable Garden for our own fruit and vegetables.
We Butcher or own chickens and working on a facility to butcher and process our own beef.
My wife and I really want to have the best possible ingredients.
You sharing your tips really helps me get the most out of what we produce. Thank you.
Hey Robert,
wow that sounds fantastic what you are doing with your farm.
i grew up on a farm (or next to my grandfathers/uncles) and yes we had cows, chicken, sheep, goats, pigs and horses and as you do on a farm you live with them and you live off them and i think once you experience those cycles your life becomes actually more meaningfull, gratefull where appriciate natures gifts in every way.
i hope it goes well for you and would love to know more about your philosophie
anyway on another note
i am actually planning to start a second you tube channel(later this year) with a friend of mine who is an amazing butcher and start doing everything with meats and preserving, boning and cooking so there might be some interesting stuff to see.
Our philosophy is simple raise the animals as they should be. Chickens out in pasture, cows eat grass and hay and no corn.
My background is in engineering (HTL) farming is new to me for the last 15 years. Yes 15 years might sound long but if one does not grow up farming there is so much generational knowledge that has to be learned the really hard way.
I am now adding cooking to it. I mean really cooking. Like you are teaching.
And butchering is a skill I work looks to learn. Chickens we are good with. It's now learning how to dress up beef and pork.
Thanks for interest.
like all the videos ... wonderful content ... horrible lighting and sound
Hey Brian
Thanks for your comment/ feedback
I am aware of those two things and currently setting up a better filming environment as the current one is a nightmare in terms of light and echo etc
Appreciate your feedback and have a great day 😉
@@WalterTruppTheChefsTable that is great news! I think you're channel will grow with the improvement in filming quality