Hi Mitch! I’m a professional chef for 35 years. Slice or diced the leeks first then soak in cold water. After awhile, scoop out the leeks and drain. You’ll see the grit on the bottom of the vessel you’ve soaked the leeks in. If you pour the leeks and water into the stainer the leeks will be gritty. So scoop don’t pour. Now go and research Marco Pierre White, AB’s hero(and mine). Material for your next RU-vid series! Your doing just fine. Thank you
Hey thanks for the comment! The tip is a great one as well. As for Marco, I'm well familiar with the living legend. I'll have to look more into his dishes however. Cheers
my friend Mitch , had i blinked twice ,and missed those flowers on the bottom of the bowl i would be so proud but sadly get a white bowl .............also if you plant the root portion of the leeks they will grow again buy once grow many times , same with green onions
white pepper and black pepper act in on different receptors in the mouth. White pepper accents in the back of the mouth and the top of the throat. Black pepper act in the front of the mouth. White pepper continues to release after it is swallowed.
One of my projects during the COVID shut down was to make both Julia Child's vichyssoise and Bourdain's and compare/contrast to see whose recipe I preferred. No disrespect to Julia, as hers was superb and I can see how it influenced AB. When push came to shove, I think I liked AB's recipe better. It was fun to find you here and I wish you many happy hours cooking and doing videos for us here at YT.
Thanks I'm glad you found me. I'm curious what was the big difference between the two recipes? I have JC's book as well and will refer to it on occasion when I come across some hiccups like here - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-S_hOlWu6WWY.html
@@mitchmai I would have to say it's the pinch of nutmeg AB calls for that Julia doesn't. I didn't have a fresh nutmeg to grate in, just jarred stuff. He also calls for the ice bath step, which she does not, and I followed his instructions to the letter. The difference was subtle, and I think just ever so slightly better. I like how you analyze your process to figure out where things went wrong and how you can do better in the future. The steak au poivre looks amazing!
Cool video. If I can give a bit of advice. I saw you struggling cutting the potatoes. If you slide your knife through, dragging it towards yourself the potatoes shouldn't stick. Do that instead of going straight down and you'll see a big difference! :)
Cool content bro, saw you on TikTok, followed you to RU-vid. Like the content, like the presentation, like the personality, results looks pretty good too. I went ahead and looked at other recipe videos for this soup and I thought yours was the best overall. Question - I noticed in every other video that after blending the leeks and potatoes, the heavy cream was just mixed in cold, there was no more boiling or simmering. Is this something that Bourdaine did differently from the original Child recipe? Is that maybe why you had browning at the bottom of the pan? Additionally, did it contribute any bitterness to the taste?
Thanks for commenting Dima! Happy you found me :) As far as the cream at the end, the recipe did call for adding it at the end, along with boiling. But I think you nailed it with the scorching at the bottom. I have a feeling I may have boiled the soup too long, however there wasn't any bitterness when tasting. Likely because I didn't scrape up the burnt bits into the soup (thankfully).
@@mitchmai So I went ahead and made the soup, been doing something similar as you except with Julia Child's recipes and without the recordings. I was actually surprised because I didn't see a recipe for this in her books. I opted to mix the heavy cream over a low heat, so not cold like others and not letting it boil like you - no browning on the bottom. Definitely agree that the flavor is unmistakable and definitely its own tune.
Alyssa, great to see you're sticking around. No, I think the French are never happier than when they are condescending to us about their beautiful language. Bonn a PET it!
