Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com Should we do a French Laundry dessert or go on to the next restaurant/ Chef? Watch The French Laundry's $4 pasta: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-20cfH4O9va4.html
Thank you Parker! What an informative video. That dish looks stunning. I love how you explain these tips...at the restaurant I worked at, I had to dismember up to 40 lobsters every few days...the addition of vinegar totally makes sense! It was a tiring chore, but at least I got a few "chef snacks" out of it (when no one was looking 😜) I had Keller's book, and honestly, my favourite recipe was for the fried chicken.....holy cow....best fried chicken I ever ate (KFC can get lost LOL) Your videos rock! Cheers from Canada!
@@ParkerHallberg Thanks Chef Parker, I believe the fried chicken recipe was from Keller's "Ad Hoc at Home". I don't have the book anymore, but it was really nice....simple and rustic dishes (yeah! why do I sound like Gordon Ramsay LOL) He also did a prime rib roast tutorial involving a blow torch...I'm hungry just thinking about it HAHA! Cheers Chef!
"God is in the details." - Michelangelo I made a lobster chowder with Chef Keller's broth recipe, bite-sized lobster pieces, medley of marble potatoes (ratte, fingerling, purple Peruvian, petite red), caramelized diced fennel, and anise liqueur. The lobster was par-cooked as the carryover heat from the broth was sufficient to finish. I garnished it with black truffle tableside with a rasp which smelled wonderful when it hit the hot chowder. 😊
interesting, when i apprenticed we cracked the tail lengthwise + remove instead of removing the fin and then pushing through. i think this is how he demos it in his master class. can also use the spine of your knife to crack open the claw of the knife all around without dulling your blade (or just use scissors) the knuckles should go back into the water with the claws,. separate them after the second bath. those need the same amt of extra cooking time.
Great job, Parker! This is not a criticism at all of the job you did, but I don't think that the science supports the notion that cutting the head like that will kill it. Lobsters don't have a brain like we do. It's likely that just inflicted pain. Sorry...
Thanks dude. Cutting the head does kill the lobster. It’s probably the most common way to do so. I’m sure that it is the same amount of pain as plugging it into boiling water or breaking it down live. I did it because it is safer for me. The lobsters barley fit in the bowl. They are likely to fling boiling water at me or my camera if they are alive.
One serious suggestion (after watching the demi glace video): You’re talking “Michelin,” “lobster,” and “French Laundry.” Even just ONE of those should warrant a video at least four mins longer. But all THREE? Parker, get more detailed; don’t rush these to 5 mins. There are _terms_ & techniques you can elaborate on for newer cooks. These should make one wanna pull up a chair and EXPERIENCE the prep & cooking, stem to stern-not a quick expurgated version. TOO GOOD TO RUSH! 👀👍🤟
Thank you, I really appreciate you taking the time to write out this well thought out comment. I spent a lot more time in the lamb video explaining. Planning on doing more that way!
I just discovered your channel and subscribed last night. I love the content, but man... if you produce any more, please slow things down a bit! Those choppy edits and cutting out verbal pauses is just too much. There is a happy medium between what you're doing and a slow, boring commentary.
@@ParkerHallberg I need to say that I have since watched more of your videos and have discovered that some of them are much more relaxed and very comfortable to watch. I've been very much enjoying watching them. In the case of the French Laundry series, I have the book (ouch$$$) and have enjoyed looking up the meals in the book that you prepare in your videos.
