Poached Lemons 🍋 - Bruno Albouze
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- čas přidán 27. 06. 2024
- Without any doubt, poached lemons will bring your dessert to the next level of perfection
To get the full recipe go to brunoalbouze.com
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That lemon looks so fresh.
And very ripe
jaaa :( but when a lemon is fresh it isnt sour i order me some lemons from spain and its sweet an d sour but more sweet when its ripe
Honestly one of the best chefs I’ve seen.
FR his content is super original and absolutely amazing Ferrero Fantasia Dessert vid he made instantly turned me into a subscriber, he deserves so much more subscribers and I know he will get into the 10 millions soon after he gets to 1 million.
@@Dare-_- And his mesmerizing voice!
@Zortha VII Definitely.
Yeah, Bruno is amazing! I have made nothing, following his recipes and instructions, that has not been a jaw-dropper. People actually think I know how to cook. LOL.
Am really learning so much from u chef
I’ve never seen Lemons that big. Bruno I’ve learned lemon confit from you and use it in cooking.
They are just ripe. Amalfi lemons are even bigger.
Look at the size of « big amalfi lemons » you gonna be chocked, they are the size of your head
Never knew this was a thing
The poached lemons look so good. I hope you have a Happy New Year. Cheers, Bruno!
I completely agree. great chef, great sense of humor, and joie de vivre. since I discovered him, I never got bored in the kitchen.
Your fresh lemons looks like oranges for what i get in my country
I love this channel!! It is always a joy to learn new and exciting cooking techniques from a handsome man with an accent.
What do you like most? The technique or the accent ? 😍😍
Always presented so beautifully chef!
You always make me laugh...in a good way! Very informative too; thank you. 💕
This is so superb, and presented in such a simple way, I want to make it for sure! 😋😋Thank you Bruno, you're simple THE BEST!!
I made these and wow, 3 weeks after I made them they taste amazing and have a very complex flavor.
You are a master, everytime i learn something new with you, great job everytime and thanks for everything
I love your recipes thanks 😘😘😍😍
Bonsoir chef vos recettes sont magnifiques votre façon de présentation bien expliquée et votre humour qui rend ces instants bien agréable merci
How unique and refreshing, I have not heard of this recipe, very fascinating and a wonderful use
Wow Bruno! You are next level professional. In my dreams, I bake & cook as good as you 👏👏👏😘💃
don't you guys like it when he is winking at the end of the videos? :D :D
It's rather cringing to be honest. Not cute at his age
I made your vanilla custard apple pie yesterday, it's delicious!
Que placer encontrar tu canal!!! Mirando y tratando de estudiar inglés contigo! Saludos desde Argentina 🇦🇷🙋
Meyer lemon is not just a variety of lemon. It is a hybrid type of citrus created by crossing lemon with mandarin/pomelo.
Idol Chef Bruno,I always watched your videos and learned a lot...
I was looking for that recipe 😋😋😋 thank you so much merciiiiii
I made it ,was amazing and yummy ,thanku chef ,you are the best ,,,
Wow looks amazing, yummy little tummy 😍😍😘😘
Super beautiful, Bruno!
It looks delicious :)
Obrigado era essa receita que eu precisava.
Obrigado
Thank you for sharing 😀
Inspiring. I have a lemon tree and have many lemons. I now will try some of the recipes.
I love your videos ❤⭐⭐⭐⭐⭐ thanks for all your explanation
Bruno, how is the bistro. I am curious how covid has affected its progress, i was really excited for you to get it open.
The pandemic definitely through a wrench in the plans. More like a sledgehammer. It's scratched for now. Don't know how far it went.
I don't think covid affected it. He wasn't able to secure funding and it was scrapped for now.
I made it! But all family already eat it) thank you for the recipe)
Bruno, you are a legend. Tell me (or anyone else with experience), how do you store/perserve this poached lemons after using sous vide method? Put it in a sterile jar and that's it? No mold? How fast do I have to use after I open the jar?
Thanks, keep up the good work!
The answer is here: brunoalbouze.com 🌞
Omg! I’m in love.
❤️-Kirsten
One lemon thousands of uses worldwide 👍⭐
The king of citrus fruits is Bergamot
Bergamot has an exquisite aroma
Sweets spoon oh! God
extra Delicious! 😋
Bergamot (Citrus bergamia) and
Fortunella japonica
Kumquat yummy
These lemons are huge as big as oranges..I think I can eat these poached as they are... Look so delicious ...
God that looks so delicious. Also, it was nice to see the Ankarsrum make a quick appearance again.
Loving a lesser sweet preserved 🍋 lemon
They look pretty fresh. Are they organic?
Thank u chef 😍😍
Bruno - what butane torch do you use for toasting the meringues? Thank you!
I can’t stand using lemon peel air orange peel in desserts. But replacing it with this I definitely could get on board! I’ve been wanting to make Pantone bread. So I’m going to now make your Belgian waffles and the bread!
yeah, life is too short for confit and sous vide lemons. I'll do the blanching method. Thanks
Chef that eclairs was awesome
my lemons never lose their bitterness
Because you use the wrong variety 🍋🧐
@@BrunoAlbouze i cant believe you answered my comment! I love your recipes and I wish I had the talent to try them out.
btw, it'd AMAZING if you did some videos with beans, like potages and stuff.
thank you so much for everything!
it must be good to be your son/daughter... wonderful meal everyday 😀
Hola..mi pregunta es cuanto tiempo puedo guardar y dónde? Gracias
Man ur channel is hawt! Love ur expertise Chef!
The lemon is super fresh
1:36, SpongeBob anyone? Just me? Oh, ok... 😏
La vache! Les éclairs au citron ont l’air déments!
شكرا شيف على الوصفات متتبعة من المغرب.نتمنا ترجمة الوصفات بالكتابة للعربية حتى يستفيذ الجميع 😇 🙏 🙏 🙏
Belíssimo vídeo
He said, “Five hours later.” 💛
hello Bruno! I am wondering if these poached lemons are suitable for savory dishes? like garnish for a salad. thank you
*starres out into the snow* Yeah must be nice in California
thanks for the recipe with sousvide.
What kind of meat dishes can be prepared according to your recipe using sousvid?
this guy is incredible
I only use filtered water
@Bruno Hi Chef, are there any reasons why you keep the lemon flesh but remove the orange flesh for poaching?
Meyer Lemons! Bruno.. can you grab me quite a bit and ship them to Maryland? OMG!
Maybe a medium box?
I definitively cant imagine that the lemons were on the tree yesterday...but already in the toilet today! Mind blown😆
I've been poaching lemons in a jar of salt like you instructed in your poached Meyer lemon video but the salt hasn't dissolved yet...and it's been 3 months. Is something wrong?
I turned the jar upside down every few days, it worked for me.
I regularly make moroccan cured lemons.
You need to be sure to add enough lemon juice or the salt won't dissolve enough.
I also find they taste best after 4-6 mnths.
@@thedearjohns That’s exactly right and what my recipe says. So, follow the recipe and you ll succeed 🌞🌴🍋
how much time these preserve?
Is it possible to make it with less sugar, chef?
Love from Algeria 🥰🥰🥰
Wow
😋😋😋
Vous êtes le meilleur👑🌸🍀
Can I do the same with oranges ?
heck; can't find any meyer lemons where I live :-(
any idea which other variety would suit ?
How long do the poached lemons last ?
É muito foda assistir isso...
love your recipes about lemon, but lemon is so expensive in my country, so I can only substitute for lime 😔
Bruno sei un grande 👍🇮🇹❤️
Can you preserve lemons using both sous vide and sous vide cooking? If possible, what is the procedure? Thank you very much, your work is inspirational!!!!
here: brunoalbouze.com/recipe/preserved-lemons/ 🍋
Thank you very much Chef
unfortunately, they don't sell Mayer lemons here in my part of the world. I would love to taste them.
can i put it in a glass jar instead of bag?
Bruno no sabe amargo?
🤩
Great chef of all time, hope to meet u someday chef.
Salut Bruno, pourriez vous faire une recette pour les coquilles St Jacque svp.
the real deal
this is the neighborhood old guy that's really nice
Yuummy, Ricoo
cool
Nice video
Please chef if you can to ritting the ingridient in fench sur l ecrant tanks👍👍👍
New York here... bastard !!! (Great video Bruno)
Good bye nutrients. That looks good but not good for the people who are vitamin police..lol I have a option..take a giant jar of fresh raw honey and drop all the same uncooked lemons for like a week..it will be a super healthy flavor bomb especially the longer it sits and honey starts crystalizing.
Tbarklah a3lik!👍👌🍀
Chef I can not find the recipe in your site?
Here my dear: brunoalbouze.com/recipe/poached-lemons/ 🍋😋
It doesn't work anyway, telling me that expired😕
beautiful🙏🙏🙏🙏😷
🤩❤
If life gives you lemons, poach them...
❤️❤️❤️💙💙
👍👍👍👍😀
Did Bruno just troll Chefsteps with that background music while using sous vide? Sounded similar to the background music used in the Chefstep videos from the past when they would sous vide everything and anything.