I passed professional cookery in my early 20's and worked in a number of kitchens. Eventually I lost my love of cooking in professional kitchens and found another career path. However, these videos make me want to start cooking to a high quality again, if only to wow friends and family. Thank you Chef. I will try this recipe. Subscribed!
Wow! Where have you been all my life? I didn’t know a channel like this existed. I love to cook elaborately . I’ve tried so many recipes but none of them fully satisfy my desire to experiment and go overboard. This is the first one I’ve seen on your channel, I’ll definitely be trying out more of your recipes. Thank you!😊
Absolutely love your Channel, I just wanted to suggest if you can give us some ideas of side dishes as well please. would be nice to know some Michelin star Side dishes. Cheers
Hi Chef Majk, I just discovered your channel, thank so much for the work you are doing!! (subscribed, of course). I have a question for you. Do you ever use marinades for salmon? Would love to have some recepie for a non-Asian marinade. Thanks so much!
Tried to make this with bad results. My pepper puree was orange, not deep red, and didnt hold shape like yours, despite reducing. My apple chips were burnt on the outside and soft on the inside. The veloute watery and broken. Might try again but I followed the exact steps.
Yes, I do because it is much easier. Yes avoid it with the proper pan. It is like asking how to cut properly with a bland knife...yes get a sharp knife.
Looks like good cooking technique but I would rather not use the chili puree as it appears too much like ketchup and too much on the plate. I'm sure it tastes very good and it's shiny and a nice product. Fennel en sous vide is good to understand. I don't need the star anise but makes sense, of course. I would use orange zest, olive oil, honey, salt in the bag. In summer, a minced olive vinaigrette rather than veloute.
@@huskerrfann Yes I don't do it here, there is even a video on my channel why. In general, I don't want people to just copy a recipe but actually think about what they do and adjust it for them. I don't measure anything myself when I cook so I have nothing to put there anyway. That is just my style of teaching to cook.
