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COOKING POTATOES LIKE A CHEF
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- čas přidán 18. 08. 2024
- Discover the joy of cooking perfect potato dishes with our latest course. sample the recipe to experience how enjoyable a simple potato side can be.
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Ingredients for the recipe (for 4 people):
1 kg (2 lb) all-purpose potatoes ( Nicola or Dutch cream, Yukon gold works well)
1 tbsp lard or duck fat
400 g (14 oz) onion, sliced
300 g (7 oz) slab of smoked pork belly, cut into large-sized cubes or strips (lardons)
200 ml (a bit less then a cup) white chicken stock or good quality white wine
2 bay leaves
Salt and black pepper to season
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Do you know what the three basic potato types are? If not, then you should have a look at my new course. learn.thefrenchcookingacademy.com/p/cooking-potato-like-a-chef
Ez!
1- mashed
2- baked
3- fried by someone French.
😉👍
french cuisine is really the key to any cuisine imo as a greek we have many recipes originated from french cookbooks evolved over the years and made our versions
Hi Stephane, I appreciate your work and love your recipes. I have a wish: please provide playlists organized by the sort of meat being used, e.g. chicken, veal, pork, beef, lamb, fish etc. That would be huge
Bay leaf is my secret to great potatoes - so happy to see you adding those @9:02!
I need to try this soon! Looks delish!
thanks 🙂
I made this today and it was so good I had two ladies invite me over for some wine on the balcony, a couple of midnight rendezvous, and one marriage proposal!! 😂 the proposal was from my wife of 6yrs and the other temptations were from her friends(all in good fun)! Men, if you want to win the girl, learn how to cook! 👍😉
All this because of the potatoes??
@@brokenglassshimmerlikestar3407yes
Dauphinois is the first French dish I ever made and still today it's a favorite
I've always loved fried potatoes and onions. Frying them with pork butt is a great idea, or even kielbasa sausages for that matter
If you didn’t know, kielbasa pan fried with thick-cut onions and served with a side of potatoes is indeed a classic combination in Poland! Delicious 🤤
Hello, I am Cajun French & this is a classic dish for us. I am like you- I can eat a bucket of this too! C’est Bon!
Ah, superb ! Tres magnifique !
🙂
That's so delicious, and so simple !
Oooooh add half a reblochon cheese and you have a tartiflette from Haute Savoie
Just love French cooking. It always wants madeur fa king white wine when you only have red.
Now that looks divine 😋
Thanks
wow again thanks so much Tom ⭐️👍👨🏻🍳
Waooow yummmy 👍 v nice sharing ❤️❤️❤️
old fashioned, real food
Superb
Oh my 🤤
Yes, that is a great dish, and one of the things I adore is your french accent when you say potatoes, how many times?
Made with a roast leg of lamb today,well received by the whole family ! Many thanks 👍🏻
Wat een heerlijke variatie op de standaard pandan cake en de standaard tulband. Dank voor het delen.
Oh I just love watching this, but there's no way I could ever actually eat it. I mean as they say I can but I may not. 😅❤
Mainly I watch to listen to your gorgeous accent 😍 Your cooking skills are also very good 😉
😃
I think my favorite potato recipe on this channel was when Stephane showed us Roger Verge's Pomme Cendrillon
REALLY JUST A 1-0 GAME...
Now I'm hungry as 10 bears!!!
Does the course include supplying the local stores with more than one type of potatoes? All cool and stuff but in reality there usually ain't that much of a choice in terms of potato types.
You can use any potato’s xD usually there’s golden and red potatoes at any store
That’s a French way of making a tin foil hobo dinner.
Mine always stick to the bottom of the roaster 😔
Let them cool down.
They'll still be stuck, but they will be cold as well so you won't waste your time detaching them.
peeled, blanched, roasted in duck fat...
You shoulda done this video with a German chef buddy so we could watch the fun!
Why not cook bacon then onions in the bacon fat and save the lard?
Onyon always number first, unless there is bacon. JP 😊
en me basant sur les conditions énoncées, je sais faire cuire des patates: on me réclame mes plats de patate. et pourtant je n'aime pas les patates.
Peel potatoes, what for? More work to remove flavor and fiber.
If they’re not organic they would have pesticides on them from the soil, but if they’re organic I agree leave the peel!
🦝
cheater using bacon, psh lol jk if you want a vegan method, switch the bacon for sundried/Oven dried Tomatoes and chopped mushrooms (maybe Olives also), and use vegetable oil instead of lard. Than use veggie stock for the braising.
yeah like vegetable oil is healthy. I use it to clean my grill... I never eat the s--t.
@@John5iveexactly! Vegetable oil is very toxic for the heart and blood
This was...ok. Not great and, in my opinion, not really worth the effort. I would put it on a par with German Potato Salad but not as flavorful. In the end, it just came off as what it was...a steamed potato. It was ok, but I am not in a hurry to make it again.
I would say if you don't start with a good, strong, homemade stock, this dish is definitely going to be bland. The stuff in the carton is very bland.
5.25 he shuts up and cooks
Vous parlez tros mon frere . Vous etes bien mai…..
Vous faites tres bien cuisines Francaise J’adore. Bon Je vous parrdone et J’ aime bien très très bien votre classe cuisine Francaise et bonne chance . A bientôt et
Bonne Wkend
I'm sure this is delicious. I can taste without tasting. However.
Speaking English with a French accent does not qualify you to teach people how to cook. The technique in this video shows that perfectly
Delicious ,but a real artery clogger. I suppose once in a while it's ok to see such fat laden foods.
All things in moderation
Fat is actually good 4 you. The human brain is entirely made of fat tissue.....which is Y humans need fat. Many vitamins and minerals are only absorbed via fat cells. Which is Y the French do not have "artery," problems ....and they eat lots of fat-laden foods. Animal fat is not the problem, lack of X-ercise and processing is we Americans R obese. And the p0ison they put N our f00d .
I am sorry to submit a negative comment, but I can no longer understand you. This was not always the case. When you speak at a regular pace , I have no trouble understanding you. But when you get excited and speak in a rushed manner, as you increasingly do, your words become so indecipherable that not even closed captoning can accurately interpret your words. I highly suggest you review your videos using closed captioning before posting, to check what I am saying. I would be happy to have you speak in French, with closed caption translation turned on, as I regularly do with other French and Italian language cooking videos. I am sorry, because I used to enjoy your ideos, but this does not work. Either slow down so you can speak clearly in English, or just speak in your native language.
Are you a native english speaker? He's perfectly intelligible to me.
I am a native English speaker and I had no trouble understanding. But if you need it, there is a transcript provided.
@mouisehay930
Me too. Was surprised to read that comment.
Maybe it's their hearing/comprehension rather than his talking.
@@mouisehay930same here lol and it’s not because my grandparents spoke French because I never met them! lol my family is cajun and I hardly see them his accent is very easy to understand as a born American