Carl Houben is a classically trained chef spending the last 20 years honing his skills, has spent the last 13 years as a Culinary arts tutor teaching to aspiring young cooks and now currently a private chef to some amazing families and clients.
You forgot to say what temperature you had the oven on and what was the second liquid that you added? I couldn't use this recipe. Not enough information.
Heeeey Chef! You taught me how to make this soup when I took ur culinary course. Hope u and ur whanau r well. I'm looking to make this for out kids as part of lunches in schools. Expose them to different flavors.. they haven't had blue cheese before. So happy I found ur channel. Shot Chef! 😎😎😎
Most of the audience is likely American and newbies. Im moving on from this one. I think we all know you dump berries and sugar in a pot but the measurements would be helpful.
Thanks Carl for sharing on the tube. Was a win tonight. The shortcrust pastry was perfect especially rolling out on a cold stone bench top. I made a family pie and could pick the whole thing up. Sweet.
Kia Ora Chef Carl for this awesome video! You’ve explained each step so well that I can finally reproduce the lovely club sandwiches folks bring to morning tea!
Please know your audience. You don't give any measurements nor ingredient list. I'm new to jelly and have access to Currants, black berries, gooseberries, grapes, gooseberries and raspberries on my property.
