I created a monster... (Beef Bourguignon Burger)
Vložit
- čas přidán 9. 05. 2024
- Beef Bourguignon Burger is the tastiest blasphemy I ever created. First 500 people to use my link will get 1 month free trial of Skillshare skl.sh/alexfrenchguycooking01241
I tried to turn beef bourguignon into a burger. It almost feels like committing a sin to turn such an iconic and classic french food into a burger, a symbol of fast food or junk food. Beef bourguignon burger sauce is very important : it is made with beef stock and a reduction of red wine. Buns are soft but they taste like baguette.For the meat I used a mix of shin and chuck. Beef bourguignon is the most iconic french food and it does well as a burger.
Get your SALUT apron here 🎉 : www.salutcompany.com
Subscribe to "La Technique" Newsletter, and awaken your inner Chef frenchguycooking.ck.page/932a...
Support my work on : / frenchguycooking
Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
Assistant Editor : Sean Miller
Producer : Eva Zadeh
Editor and 2nd camera operator : Lou Assous
Music by Artlist : artlist.io/artlist-70446/?art... ( Get 2 extra months on your Artlist subscription)
Amazing Video Footage by Artgrid.io : artgrid.io/Artgrid-114820/?ar...
Music by Epidemic sound : share.epidemicsound.com/sLDCS - Zábava
Loved mixing thes two dishes together 💥 ! Btw if you wanna get the apron, this way : salutcompany.com/
(Also, of you can think of another culinary mashup like this, reply to this post 😉)
You're the Best Alex! Hearth please❤❤❤❤❤❤
It would be interesting to see a ramen pizza... I can't really even imagine how it would be done, but a hearty umami pizza would be yummy
Beef bourguignon with fresh pasta.
beef boring enough.
There is a collab with George Motz (the burger scholar - First We Feast) in the future here.
The real crime was spilling all that wonderful sauce, not dipping a burger in it.
You should see how they treat food on Food tv shows... this is actually respectful
Not if he licks the board clean afterwards
I am very thankful this is the top comment because if it wasn't . . .
On behalf of the North of England... I would request that any further displays of gravy-spillage be given a trigger warning.
That's why he said it...
10:51 THANK YOU JOSH! you spoken for all of us
even worse is that the lime dissolving, could drastically reduce the acidity of the vinegar. Giving you just salty carrots.
@@Gredinus You're absolutely right. I didn't even think of that.
I don't like to generalize, but man, the French really do not care a lot for hygiene...
@@Gredinus With floating calcium acetate....creating a cloudy stock beyond saving through means which would preserve flavor.
"Cleaning my kettle" sounds so wholesome, until you remember that it means "Transferring the dirt from my kettle into my pickle."
Josh's intejection was something I haven't seen on this channel before, but it was hilarious! It's the perfect break in between the artistry and ambition of the rest of the video
He breaks in on another videos as well to tell you how to pronounce worcestershire sauce
The "lime-scale" interlude is pretty hilarious.
At the end you pointed out what to me is one of the most important aspects of a GREAT burger... Everything has to come together in a bite homogeneously. If the bun, or the toppings don't meet the consistency of the patty it all falls apart when you take that first bite.
If the whole assembled sandwich is too tall to take a complete bite it has failed at delivering all its different aspects at once.
idk man, I love it when the toppings have their own personality. The crispy bacon, juicy tomato, fresh salad, gooey cheese, meaty beef patty, the sauces and the bread all play their instruments in the orchester of flavor and texture that is a burger.
noooo he got rid of the yellow bar during the ad so you could skip ahead easily.
Noooo
por que??????
May be that the sponsor asked to not have it? I hope its back for the next vid
@@thaejsooriya3313 I’m guessing the sponsor doesn’t like it because everyone skips
His conversion rate may be too low for price of sponsorship
I absolutely love your channel and I think this Burger is a masterpiece. Still, I have to make a little remark: in Italy we would never throw away the boiled meat that's leftover after making a broth. You can either eat it as it is with some mustard, cren or italian mostarda (which is kind of a spicy jelly made with mustard seeds and fruit) or you can use it to make some polpette by mixing It with some bread soaked in milk, parmigiano reggiano, egg and parsley (then just deep fry them, they're delicious). The first and by far most important rule of Italian cuisine it's to never waist any food, that why a lot of our best recipes ar called "ricette di recupero" and I truly believe that this principle should transpose to any type of cooking.
Just to name some of the recipes made with leftover food that would otherwise be waisted: arancini, riso al salto, canederli, polpette di bollito, frittatine di pasta and I could go on but I made my point!
Still, keep up the great work, you are a source of inspiration.
True, but then the whole video is about decadence. Beautiful beautiful decadence. I'm surprised Alex didn't have to sacrifice a virgin in the recipe :)
ain't no whole country of people all doing the same thing. plenty of italians throw food out just like everywhere else
The problem is that meat "boiled" for that long is tasteless, watery and quite often has a very dry texture. I make a 24hr sous vide stock with short ribs for my Vietnamese Pho and the meat sadly goes in the bin at the end, it's just not pleasant to eat.
you think he is the international ambassador of french cuisine ?
I really like not wasting stuff. But ingredients that are boiled for sauce are basically just tasteless fiber afterwards.
I'm Spanish and my wife is French. We live in Spain, and in here you can buy bones in every supermarket or butchery (Beef, pork or chicken). When we go to France, it's imposible for me to make a meat bouillon because I can't find bones in the supermarket. Thanks to you, now I know that I got to go to the local butcher.
Anyway, amazing video, I'll try it someday!
yes, you have to buy them from a butcher, they can give you this for free if you are buying other meet. There is also a site on the internet that sells some "bouillon d'os", it is made from organic beef from Normandie.
In Asia (Malaysia to be precise because that's where I live), there's no way you're gonna get free bones. We cook bones in soup and even in satay (meat in bamboo skewers) and also stocks but that's usually for western-ish pallette (me).
So the idea of going to a butcher and asking for free bones made me laugh. How I wish to live in France or Italy.
@@DarthwRath the bones used to eat "bone marrow" are not free, you have to pay for it but the other bones are usually free ! Even in France there are less people cooking stock by themselves, there are also a lot of young people that are vegan ! but with the Keto diet, people are drinking bone broth again !
Use some oxtail meat and veal feet and some 3st categories meat for your stock....
@@DarthwRath I think the idea is to ask the butcher is they have them available. He might say, "Yes we do - they're $x.xx per lb." or "You want BONES? Sure I have some - free of charge!" I think outright asking if they have "free bones" would be kind of gauche.
Alex is better at telling a story in a video than any other youtuber I know
Have you watched Tasting History?
He’s top notch. It’s hard to say there’s a #1 for me. They all have their strengths. But I must say I am addicted to Alex videos. ANYTHING he makes I’m already interested lol. Even copper pans. For crying out loud who makes copper pans interesting 😂😂
There's Thoughty2.
@@andregon4366 Haha lol.
ok so the story here was from... grandmas recipe, previous videos, and cinematics from this video. good show :)
One of my favorite recipes from this man is the Beef Bourguignon that he can do on the fly with the frozen sauce cubes. So this will be interesting.
Yes! I am so for redoing previous recipes now that you have so much more information and knowledge under your belt. This was amazing as always Alex
I have watched your vids for over 10 years. This is absolutely friggin amazing! Good job Alex :)
Alex, the quality of the videos is really getting better and better each time…. It’s almost a mini documentary now always, and I am really happy to have found your channel.❤love from Austria
I remember this alex! One of your older videos! SO happy that you decided to update it! The og one was amazing and i recognized the birria tacos dipping!🎉🎉🎉🎉🎉❤❤❤❤
Alex, I’ve cooked your grandma’s bourguignon recipe about 10 times now and it’s almost become my signature dish with friends. I can’t wait to try making this for those same friends!
You’re channel is easily my favourite. I could watch it for hours. Amazing and I hope you keep making videos for a long time
Yeah that sauce looks hella well saucey lol
My favorite line from the episode "it looks dangerous, don't know why I'm partying" hahaha
This is the food equivalent of George Washington fighting alongside the Marquis de Lafayette
Love this video. One thing is the cooking, which is awesome as always, but the part where your editor comments on your actions. SO FUNNY. :D
You've evolved so much since those days, from a naive and harmless boy into a beastly wise man with complex and nuanced experiences of flavour, texture and presence of occasion.
True, but for my taste, the videos are getting just a touch too pretentious. Like in the pesto episode where he grimaced after opening the store-bought jar. I admire striving for perfection, but I don't enjoy snobbery.
…But this is just one person's opinion. Alex, you should first and forward do whatever makes you happy and proud of yourself. Thank you so much for the entertainment
@@hannakrupowiecka6311 I get where you're coming from. Alex's content is undoubtedly insightful, but sometimes the form feels a bit uncanny to me. The accent, in particular, seems overplayed. Personally, I don't know any French individuals who have such a strong, stereotypical accent, and it comes across as a bit disrespectful to the broader French community. I wish he would consider toning it down, as the artificial feel it brings sometimes overshadows the otherwise excellent content. It's not a question of disliking his overall style but rather a preference for a more authentic portrayal. Despite this, I'm still a fan of the depth and analysis in his videos. It's all about personal taste, and I have immense respect for his creativity and the entertainment he provides.
@@hannakrupowiecka6311I think you have no clue about true PESTO and any commercial pesto sauce. Alex was absolutely right about the disgusting and overwhelming smell from the preserved basil. It kills everything else and you will find that in almost all commercial pesto sauces. There was just one from Buitoni, in a flatter plastic container which tasted more like the real one. All others taste terribly.
Is it just me or is the production on this video just so good! Loved this one, Alex!
Thank you so much 💥
"let's commit the uncommittable"
>commits a french dip
that's hilarious
One of the only channels I watch the full ads for. Thank you for a great video again^
Congratulations on the Skillshare class! I love that you created a beginners class. I hope to see a filming class from you as well.
You've inspired my Sunday dinner with this one. ❤
Thank you, Josh, for saying what needed to be said on our behalf.
16:01 and here the editor has earned its 2024 paychecks :D
Alex, your vids never fail to bring a smile to my face. Keep making amazing content!
I really like the revisions of your old videos you're releasing lately. :)
we've got to remember Alex is a filmmaker as well as a chef 😂when he spilled all the sauce, thats all i could think of
Alex certainly loves to, "play" with his food 😋
Hey! Great content as ALWAYS! Yet, I'm wondering if the sauce would have been different/better if you got that Maillard reaction from the bones. What did the bacon add tastewise? Have you considered a version where you can add a particular cheese? Let's say maybe an epoisse creme just to make an original/personalized version of the dish. You're already making a burger out of a traditional dish so you've gone beyond the usual classic touch. Anyway, thank you for sharing your enthusiasm. You are an inspiration my dear!
Argh i wish i could do that. No oven here yet...
I was actually thinking the same thing from the very beginning of the video.
Also, I know he's going for the baguette thing, but wouldn't a brioche or French sourdough work better for a burger bun?
Also as an edit, you could have taken the marrow out of the bone remnants and mixed that in with the mince for the patty for even more flavor. Just a thought.
Amazing video. Glad we got away from the pasta videos and the whole Italian theme for a break.
Thank you!
The editor note just killed me😂
In Denmark you can usually get a burger that is a bit similar, it's called a beef sandwich (bøfsandwich) with gravy
How DARE you compare gravy to beef bourguignon ! :)
@@Pomaufour, ne fais pas ça. Ça donne un air de supériorité et de suffisance.
Décidément un des mauvais côtés des français perçus par les étrangers.
Exactly
just shut up man@@Pomaufour
I spent teen years in Norway. There were ground pork patties braised in some mild bbq sauce and carmelized onions on a bun. Ost if you wanted. A wet burger but I ate one nearly every day one summer for lunch at my job. I actually started salivating at the end of this video
Redoing videos after years of learning should be a must. Incredible work and dedication!
My apron arrived last week and it is genuinely brilliant. Thank you!
16:17 that overflow is BEAUTIFUL! 🤤🤤🤤🤤🤤🤤
Suggestion: French onion burger/Burrito. Whichever method you feel would better carry such a french classic?🍔🌯
Looks absolutely amazing and watching the end result made me drool. The only thing I just don't get is the raw mushroom slices. Why not sautee them?
absolutely. sauteed in some butter and a bit of the bourguignon sauce, they'd be incredible. raw, I think they'd nearly ruin the burger.
your work is fun to watch; spectacular as always!
I've never seen someone work so hard making a burger! Looks good!
Funny twist from the editor 😂
But nobody wants to see monster no more, they are craving a beef burger
Little bit of wine, bring to a slow simmer
Burger with a side of Moms Spaghetti?
Little bit of beef, we're making a good dinner
This looks amazing, thank you Alex!
Why did I feel like I'm watching someone who transcended in terms of the art of cookery? The montage and the little philosophy-like thinking process about the food is so good. I felt the same way when I was watching older Marco Pierre White with the kitchen wisdom and the good food he's doing. Love your work, Alex!
Salty beef in an even saltier form is the most American thing i can think of. Good job Alex!!
This editing is get to the best level ever for me but you stay the same , this content is litaraly perfect👌
Epic and original. BRAVO ALEX!
Yay! Josh is still around. We need more Food, But We Digress podcasts!!!
I am blown away that after all the detail of making the sauce, there was absolutely no mention of what kind of BEEF was in the burger patty. That's the most important ingredient in any burger! This one clearly should have been made with ground short rib.
In the description he said he used a mix of shin and chuck
Omg alex this video was revolutionary. Keep it up❤
I loved that inset, Josh, fully agreed + sarcastic tone :D
8:54 - How has this video not been demonitized yet? Alex just casually dropping the n-bomb.
He's saying "méga"..
Amazing recipe, but I'm kind of missing blue fridge with all technical explanation. As an engineer it was so easy for me to make all the dishes and prepare food for my family. Hope to see soon some blue print and more technical explanation on the recipes. As always wait for next one 😊
Alex editing is impeccable
Wonderful, and thank you Alex for sharing Utopie with us. It was my favorite on our trip to Paris. Just down the way from our hotel.
While the *flavour* is gone from the meat, it is still nutritionally valuable, so If necessary it can be eaten. The same goes for the vegetables. They retain some nutritional value. I mention this because many people seem to believe that the nutrition has been boiled away, and this is not true. there are some compounds, vitamins mainly, that are degraded or destroyed by cooking them, but its surprisingly few of them. Flavouring compounds are by their nature mainly volatile compounds which vaporize and disappear into the air, and some other things are solvable in the water and the rendered fats, but most of the protein, a lot of the fat, and almost all the carbs are still sitting in those tissue structures, and they will keep you fed and fuelled.
The problem is to make them taste good, and this can be done by using them as additives into other highly flavoured dishes. For example, mixing some of the meat into a highly flavoured farce, or using the vegetables to thicken a stew, and compensating with seasoning.
Now, unless you are seriously poverty stricken, or in famine conditions, this is not something many of us would ever choose to do. it's simply not worth it to recover a few dollars at most worth of 'waste'. But hey, maybe one day you will be needing truly use the nose to the tail of every ingredient, where starvation is on a razors edge, eating that bland tasteless stuff might be the difference. It would be a shame to suffer from malnutrition and unknowingly throw away usable protein, carbohydrates, and fats in the belief that long boiling had destroyed their value.
Thank you for not participating in this nightmarish trend of using brioche (!) as a burger bun!
Epic editing of the intro sequence :)
I'm sure this is not the best burguer but the video is extremely well done, the quality is amazing, is incredible how after all this years you can get better all the time. Merci.
In Denmark there exists a monstrosity called "Bøfsandwich". It is basically a burger with gravy poured all over it. You eat it with fork and knife.
of course such a thing exists there
We got something similar here in canada, but it's shredded chicken instead of beef with peas on top, also eaten with a fork and knife.
Why call it a "monstrosity"? The Danish bøfsandwich is absolutely delicious when done right, from quality ingredients and made with love and respect.
That Monster Looks DELICIOUS! Birria tacos come to mind with how you dip it! 🔥🔥🔥🔥🔥🔥🔥
You are expertise in every way, edit, chopping, serving and most of all passion🤌
Those opening shots are amazing
This is my new favorite instructional video of how to make a burger!
Alex getting cooked by the editor 🤣
i want, now
Genius creation and video as usual! That sauce 🤤🤤🤤🤤!
Long time no see, chef!
i miss your videos, and just now i foud it. (forgot to subscribe!)
but today, THIS VIDEOS IS ABSOLUTE ART, CHEF! THANK YOU!
I salivate and smile... your videography is amazing and your humor subtle, very watchable . rock star burger! :)
This video is perfect, one of my favorite!
So awesome, an incredible looking burger and can't wait to try making this myself. Salut Alex, thank you for your video and inspiration!
Amazing video! The last time I checked you was 5 years ago? You've come away an interstellar from that point. Congrats!
omg that burger and sauce look AMAZING!
When you dipped it and the sauce was pouring out of the bowl.. my mouth was salivating lol. That thing looked amazing.
That sauce dunk was awesome Alex !
OMG! Josh, you're alive! Great to hear you again. Is there any chance to hear the two of you again in that podcast? I'd love to!
(BTW, I fully agree with you about Alex' kettle experiments)
Salut Alex! That looked amazing. Thanks for sharing. 🙂😋😎❤
Bravo, Alex. Me encanta la gente creativa 👏🏻👏🏻👏🏻
Now, THIS is what makes cooking fun.
jesus 8 years ago. feels like it wasnt that long ago to be honest lol, i remember finding you from your ramen series way way way way back when you first started doing it. its been a hell of a journey that you've taken
Wow ! Now that's a massive step up in the quality of production, way it's filmed, the intejection, editing.. Am I the only one noticing??
Absolutely love it!
Wow looked amazing Alex appreciate the focus on each element👍🏼 Wouldve enjoyed some info on the beef though. Any specific cuts/proportions, fat ratio etc, trip to the butcher?
Really great video, and what a burger! I have created similar monstrosities, the onion soup burger being my personal favorite!
Love this series of revisiting some of your first creations!! Your take on King's Cake (Galette des Rois) could also use a dash of ✨
I cried with joy, subscribed
One of the best parts is always Alex enjoying the heck out of what he is eating 😂
You should try the danish “bøfsandwich”, beef sandwich directly translated. Burger meets gravy, but instead of your condiments, it commonly comes with pickled red beets, remoulade and crispy onions. The gravy is then poured over the sandwich, and it is ridiculously good…
What better than to watch Alex with French salami, Italian cheese and red grapes. + some cider :) Good way to start weekend.
Hello Alex, I love your channel. I have been in the restaurant industry for 36 years and a chef for more then 20. Through out Europe and USA . Keep up the passion and great work. My next trip to France I would love to cook with you.
I've never viewed a cooking video with such despair that I did not have what was cooked, it's beautiful
I wrote this on my whiteboard as an idea after your last beef bourguignon video, but never got around to making one. Looking forward to seeing what you do in the vid
I loved the idea.Specifically the two part wine and one part Port wine.I’m going to try it. Thank you so much.
I love the fact you can hold your burger with one hand, too many burgers now a day need to be kept together with wooden dowels or knifes. Thank you for a lovely video!
Loved the 4th wall break, Mr. Editor! 😅
Ive never felt so excited during an intro before… what the heck😭😭😭
My inner fat man wants to come out.
I regenerated the old video! I cried when you cut of the sides 😂
Loved the original recipe when it came out, and it is still a reference for me.
Alex, for your next adventure series, you should try to make the perfect tikka masala; the flavors and experiences would be an amazing expansion on your skills. Bravo, as always.
I just finished an entire series from George Motz and then you release this
Wow that looked incredible