Foie Gras Au Torchon - Bruno Albouze
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- čas přidán 12. 08. 2015
- Learn how to make your own foie gras au torchon, a pure delicacy!
To get the full recipe go to brunoalbouze.com
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I'm surprised you don't have more subscribers 😕 this is a really good channel
+Generation4EvaYoung you're right, subscribed!
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C'est génial comme invention humaine: un être sensible castré à vif pour qu'il engraisse, immobilisé dans une cage pendant plusieurs semaines et gavé jusqu'à la stéatose hépatique, autrement dit torturé...quel régal le foie malade ! ...pauvres inconscients
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I subscribe to only cooking channels and i must say this is the best profesionall chanel,
3 stars michelin for you Bruno
@@StarsShineForYou63 Pourquoi inconscients? Je sais parfaitement comment on produit le foie gras.
Thank you chef Bruno. Your technique for removing the veins is great. I've always have trouble removing the veins. I'm bookmarking this video. I enjoy all your videos and recipes. Your the best on the web!
1:33 when he says hours it sounds like hes a cat
And now I'm listening to it non-stop! Arrrwwwz!
Délicieux! Explications clair et compréhensible pour le nettoyage! Merci!
Deveining a foie gras is a pretty serious technique and I've never seen it done before. 10/10 video and channel
He's like Jean Claude Van Damme teaching cooking. All we need is the splits.
There is a big difference between force-feeding in a factory and force-feeding in a farm by a farmer who the geese trusts and not by a machine. My grandmother used to keep geese and make foie gras, she also showed me the force feeding and it wasnt torturing to the geese at all. Keeping animals cramped up in a metal cage for the whole length of their lives in a factory is the real torturing yet people dont seem to be as hysterical about it as about force-feeding.
People who like to scream about shit they really do not care about just so they can ride the high horse so they can feel special while suppressing anything they disagree with anything about a subject.
viktor varga over feeding an animal specifically to make it as unhealthy as possible for their fatty liver is horrible. don't make excuses
as for high horse, people can get on those when they are genuinely ethically and morally superior to someone who kills and eats somethings fatty liver for no reason other than 'it's a delicacy'.
Keeping an animal just so that you can kill and eat them in the end is horrible. Yet it is what omnivores and carnivores do on Earth. Death is unhealthy for the animal. Being overweight is slightly less unhealthy than death, both of them involves a little torture. Life on Earth involves the death and torture of weaker beings to consume them and transform them into energy for our body.
The high horse should also be reserved for someone that makes sense, has a general understanding of basic biology or the surroundings that we live in.
viktor varga that's a very sad take on the world. There are very, very few species that torture animals for pleasure. We are one of them. As soy has everything meat does you don't have to eat meat or torture animals or whatever you like doing in your spare time anyway.
I'd love to understand what doesn't make sense to you. But as ypu obviously have no understanding of basic biology it wouldn't be a good explanation.
It doesnt make sense that i just explained to you that i have seen geese being force-fed and not express a single sign of torture. Yet you find it more horrible than the fact that we kill them afterwards to eat them.
And it doesn't make sense that you think that animals that are killed by other predators don't feel any torture. And it doesn't make sense that you think animals have some kind of profound respect for each other, while basically all insect devour their preys alive, not that being clawed to death before eaten sounds that much better to me.
5:32 how to show your muscles 101
How to show your beautiful face to Bruno, is he married ?
Finally i found a chef who helped me a lot un cooking ans baking i tried most of ur recepies and all of them are stunning ❤❤❤ ur follower from Lion-France et je suis algérienne d'origine😍
Tu est trés sexy.
is this the voice I usually listen to in commercial on the airplane ?
quan thai indeed✈️😴
My husband told me how his grandmother used to force feed the ducks in the Romanian country side (Romania being our home country). We call them, rate (pron. raze : ). We share many of the same recipes as the French, also Hungarian being from the western side of Romania. I remember many years ago, my husbands aunt gave us a some frozen goose meat that we had for Sunday lunch. Coming from the country farm, it was delicious.
Coisa horrível vcs passam fome , porque pra comer isso só se não tiver mais nada pra comer isso é cirrose hepática
Nice work! Ive never seen that done so clean before respect chef bruno!
I literally eat sandwich over and over. and this channel is open everyday for me to satisfy my eyes while i’m eating sandwiches ... it makes my boring sandwiches more tempting ... I think addicting to eat my rubbishly boring sandwich because this channel : (
It's a pity, vietnamese kitchen is really good.
Have Miam-Ô-Fruit in the morning instead
Van Damme has a twin. An awesome Chef de Cuisine , Chef de la vineyard .
The Jean Claude Van Damme of cooking. Great videos! Thanks for sharing your talent and knowledge!
That's not very flattering...
Looks amazing as usual.
You're the best Bruno.
You have change my thoughts about cooking,,, i hope one day society appreciate this type of art.
Ashkan Jah do you know how foi gras is made? cooking is an art but not this. if this is art then murder and vandalism is also art.
thank you bruno. i sincerely needed a directional video for foie gras au torchon. its been years since last i made it and i seem to have misplaced my french laundry and foie gras a passion books!
what's more to say?from starter,main course,pastry,dessert.knowledge of all that in a single person....n that's Bruno Albouze
I'm not a chef, or anything remotely close to a cook. I've been watching these videos simply because I find Bruno, and his show, entertaining. Please keep it up! Thoroughly enjoy your content! All the way from sunny South Africa!
I had foie gras flambe au Cognac for the first time at Greycliff in Nassau when I was 17 and it changed my gastronomical life! I'm so glad to now be able to prepare my own and am completely obsessed with the food that you prepare chef.
Dang that looks soooo yummy, so fancy-French, moist and delightful...and the Foie gras too!!!
🤣🤣 underrated comment
Finally a great and simple way to make a torchon!!!
The best didactical explanation ever ! Compliments to Chef Albouze !
"Look at these beautiful logs" 😂
Thank you for this recipe! Now I wait for a "brioche feuilletee" recipe and a recipe for "poire belle helene"...
It's great to see a expert at work ,you are the best
Love you and your show! I'd love to watch you make something with snails... pretty please?
I’m having flashbacks of human anatomy and having to dissect a fetal pig and locate all of the major organs, arteries, veins, and nerves. But we never got to/had to dissect the liver, find all of the veins inside said liver, and label them. Kind of wish they had us do that. Anyway, great video!!!
You are always the best !!! For me you are the Top of the best!!! Thank you very very much! Bless you and your Family!!!
You and your videos are amazing Bruno. Can I make a torchon with precut foie gras pieces?
5:32 is the reason why i subscribed.
This is aperfect recipe, thank you!
Wow , this is high cuisine techniques here. Some how you made me want to watch the movie "Babette's Feast". Just watching the process is so interesting and delightful, even though it is fatty liver.
This French man is charismatic af
I love it.. We buy it in france, this i have to try.
omg that's huge!! like human liver!
+MrLinushka The gavage (overfeeding) makes the liver grow this big, it increases the amount of fat in the liver, and it's so delicious!
+MrLinushka and in France, ducks and geese livers are smaller than the one in the video
I know about the gavage but never thought it grows so big...i'm against and don't eat it at all. Also where I live it's sreally expensive and not many people eat it(personlly hate internal organs and don't eat a lot of meat at all)
+MrLinushka In France too, a good quality foie gras is very expensive and rare, there are just a few farmers who raise and feed their ducks and geese the good way, overfeeding these animals without hurting them is a very delicate process but unfortunately, industrials don't care about animal suffering, that's sad.
Gorgeous..... Very informative and woukd love to try it one day..
Amazing Bruno! 🙏 thank you, good Sir.
Great video! Watched it like a 100 times. I have one question though. After you are done with making it and then slicing it into those rounds can you sear them in a really hot pan just like normal seared foie gras?
He sounds like he's promoting an upcoming movie or sequel..
I am going to try this over the weekend. I am unsure about "pink salt". Is it Prague powder #1 or #2? Can #1 be used in something that's essentially raw (only cooked for 90 seconds)? Many thanks in advance
Amazing the stuff I search for that you've already covered. My Favourite restaurant in Agay - Auberge de la Rade - used to serve the most memory haunting Foie gras de canard. It seem's to be off menu now so I figured I'd educate myself on the various preparations of both Canard & Oie. There you go again having the best fucking videos on french food. Greetings from Nederland mate.
👍👍
Dear Bruno, receive these letters as a gretting of friendship and afection. Also congratulate you for your performance in the world of gastronomy, encouraging you to follow with passion and enthusiasm such high work, showing the world your greatest brilliants. Pâté de Foie is one of my most endearing flavors of my life in Europe and I would be very happy to prepare your recipe. Since 3 years ago, for health issues I can not consume any type of alcohol, no matter how insignificant the quantity in the kitchen may be... Is there any sustitute for liquor? And if there was an option, would it affect the process of making the Pâté? Can its use be suppressed? I will be attentive to your answer. Bernard Beyloune
his voice tho ! its like an action movieeeeeee haaaaa
I never thought popping candy could enhance its flavour so much?
Listening to a French dude explain foie gras to his Californian neighbors is about as entertaining as listening to a Dutch guy attempt to justify Zwarte Piet to non-Dutch.
I am Californian and I don't mind foie gras :P
Easy, Just say, 'oke ,youre opionion'
If first had this in France . We can't have the real deal here in Australia. It is Devine simply Devine
mouthwatering!
rather than poaching it, can i cut it into slices then sear it?
He reminded of Nigella Lawson! By the way, thanks for sharing this interesting video so enlightening.
Question do you recommend full devein if you are sautéing the foie gras?
brilliant & THX！
Man this is awesome :)
is this a liver of a duck? how could it be so big ???
nohasamy77 Fast food chain
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Wow. That was incredible.
bruno you are the king
Hi Bruno!!! More foie gras recipes pleaseeee!!!
New lesson for me: to clean up the vein of the liver❤️ Amazing prep Chef! Thank you
لحم البط مميز و الكبد اكل فاخر تعجبني سلطة كبد البط
Yummy 😋
How long can you keep it in the fridge and can you freeze it?
I am from India and want to explore the world cuisine with you....
Damn this guy knows his stuff
Chef Surgeon!
me encanta este tio es muy bueno
Bruno Bruno Bruno you are the Picasso of food
love it.
C’est devine 🤤🤤
i have seen your video from JAPAN(*^-^*)
i likeyour cooking so much!!
arigatou!!
Can you do this using some regular liver? Can't easily get foie gras in my country. Does the fattening process makes a huge difference? I wish I can go to France someday. Thank you.
You just reminded me, it's time to feed the geese. Gotta go.
Im sorry chef Bruno. I prefer to be uncultured for today
Loooove to make this. One of my daughter 's favorite dishes. 👍🏻
Sua filha come isso ? Fígado com cirrose?
very special!!!!!!!
Bonjour Bruno, combien de temps ça se conserve une fois "cuit" ?
Very good VEDIO AND FOIE GRAS IS GOOD FOR HOME PARTY
Great stuff!
how is this technique doing compared to bain marie in a terrine?
I love your cooking
Gerardo nava ME TOO!!! LOLZ!!!
awesome tips
wouldn't it be better if you seve the whole thing? I like my foie gras smooth and easy to spread.
Can this be seared too?
Finally someone who knows what he is talking about! I´m french, I can tell.
you have a very nice voice.😁
Je valide ta recette mon Coco.
Validation francophone adjugé
Please reply sir... i am your greatest fan...
Bruno! You should open your talent school of cooking!
lmao the comments. I have fun reading them eating my foie gras. It's delicious, even more reading delicious hateful comments :D
Watching that liver being prepped made me feel pain in my abdomen.
OMG just leave the gd veins in!!!
So awesome
Bruno is the boss
Here it belongs to traditional Christmas meal.
Just wonder what s this *pink salt* ?
Bonjour Bruno! J'ai préparé un torchon au porto et sirop d'érable. Je vais le pocher ce soir, mais je trouve le temp de pochage de 90 sec hyper court! J'ai visionné des vidéos qui suggèrent une cuisson de 10-12 min pour un torchon mi-cuit! Des suggestion? Merci!
Like i'm watching a movie omg
Quel joueur
Sir, why do you sound like someone telling a horror story of a geese being murdered just for it's liver? 🤣🤣🤣
magnifiq!
Is it safe to use the plastic wrap in boiling water releasing its BPA to the food? asking for a friend..