I hope you guys enjoy this recipe and my time teaching you how to make it! if you have any questions about it, don't hesitate to ask! Also, be sure to SUBSCRIBE to help support my channel and Like the video, as it helps with the algorithm! Thank you and Have a great week! :)
Thank you very much my friend!! haha i live in Barcelona but I'm from the US! but I have lived in Europe for many years cooking and learning! have a great week!
Wonderful Spanish Croquettes Recipe Chef James, and I really do appreciate your focus on all the different elements from the chopping of the onions to the shredding of the chicken to the bechamel sauce...And the presentation at the end is magnificent!!!
thank you very much Patrick!! well, I normally teach new chefs in the kitchen how to cook, chop etc, and I also use to teach music, Bagpipes! :) and the croquettes can be difficult if you don't make them properly and trust me, I have had some challenging batches! thank you again buddy! :)
Cool that you use a Wüsthof, bro! I like those knives. Very beautiful, perfectly balanced, and the hardness level is right for me, unlike most carbon steel from Japan. But Wüsthofs are pricey, eh? I'm cheap, so I bought a Zwilling J.A. Henckels Pro S clone, made my IVO in Portugal. Same Solingen steel...but waaaaay cheaper. To be honest, though, my most used knife is the one you saw in my latest video: my $14 Santoku. Hahaha
haha real Henckels and Wüsthofs are not that pricy compared to Japanese knives, but Wüsthofs has one of the most comfortable and i love my chef knife but i have used it so much that the blade had worn down! and its stainless steel but it is softer than the Japanese knives. the Japanese ones are better to use for fine work like Garde manger but the metal is more brittle and they are a lot more expensive than Wüsthof. more than once my friend's knives were stolen at work because they had the top of the line knives. which I would NEVER take to work! by the way, I have a 5 euro chef knife from IKEA that works just fine! and sharpens easier than my Wüsthof! haha ;)
@@ChefJamesMakinson ¡Hombre, somos el mismo typo de persona! ¡Jajajajajaja! Everything you said here, looks like it was taken DIRECTLY out of my brain, man! And, when I lived in Japan, I got to handle an actual 200 year old Samurai's sword, shown to me by a collector. He took me through all the steps of caring for a blade like that, and while it was super cool to have the privilege, it really opened my eyes to the type of mentality behind Japanese blade smithing. Putting aside the fact that I refuse to spend the big bucks for Japanese steel, I also avoided it on purpose, because I can't be bothered to care for it properly. I felt your pain when you told me about working in 50 degree heat. I have experience working in restaurants (not like you, of course!) and I have exactly 0.00% desire to spend even one second more in a cooking-for-business environment. For me, cooking is my joy that I share with Thunderjack (and my other friends) on Saturday nights, while we drain a bottle of Pino Grigio or Zinfandel. Hahaha... I can't deal with the pressure and noise of a pro environment. Man, it would be great if we didn't live so far from each other. You seem like a SUPER cool dude to hang out with, eh? It would be a BLAST to cook with you, like when I am with Thunderjack.
@@Maplecook hahaha i would love to visit Japan! and the fact that you got to hold a real Samurai's sword is awesome!!!! i would love to get a Japanese knife I have a Chinese one back home but right now I don't see the benefit of spending 200 or more to get one and my german knife does the same thing. it would be more to collect then use, well maybe to cut chives and things very thin! haha It is a very stressful life, running all day, people yelling all the time, little pay, 100 plus orders in 15 mins, the ticket machine printing from the ceiling to the floor nonstop. having 10 mins to eat in a 16-hour shift. but I do miss the camaraderie, and I work better under stress! for me it's fun!! :) haha Thank you man! next time I go home we will have to talk! maybe we can cook! :)
@@ChefJamesMakinson If you are in my area, yes(!) let's get together IRL!! Maaaaan, reading your description of pro kitchen life just makes me shiver. It's the most ironic thing, eh? Chefs don't eat well, because they're too busy cooking for others. Haha
An exquisite recipe, friend, you have molded the croquettes with much affection, I liked it very much, I like 34¡¡¡🔔¡¡ it and I subscribe to your channel! 👍¡¡¡ yummy¡¡¡😋😋
Great Job, really enjoyed the video. Never thought of the oil, just always used flour but I like this idea. Pena looks good, actually the entire dish looks good. Awesome job. New Sub, found you on facebook, full view!
Thank you! I'm glad you enjoyed it! yeah you can use oil or flour, but this is only when you have something like croquettes to make! if you have any questions, just let me know! thank you again!! and happy 4th!! I miss home a lot!
Looks really good Brother! They looks wonderful and I can think of so many twists to do with those. I've got to get some of that sleek modern plate ware like yours LOL. Great job!!
thank you man!! haha they make croquetas out of everything here! it's the most popular tapa haha it's called a pizarra or pizarra plato you can get them on amazon! you see them everywhere here!
I be definitely trying these croquettes recipe it's so interesting how they are prepared. They look delicate before fry and it seems the key to that unique texture of the spanish croquettes. I liked how they turned out look really delicious! Thank you for sharing and have a great day😊 #2
thank you!! yes there are other ways of making theses but this is the Spanish method or the old way of doing it! if you have any questions just ask me! have a good day!!
Wow James I enjoyed every bit of your cooking and nicely explained Thanks for sharing your talent I’m your new friend from USA 🇺🇸 with full support and love 💕 Stay connected
Oh... Croquetas! Me encantan las croquetas! Son tan buenas... Tu receta me ha gustado porque se ven muy cremosas. A ver cuándo cuelgas los vídeos de más tipos de croquetas! Gracias!
Wooow.. This dish looks fabulous though I’ve never tried it before would love too..👍46 Very nicely done!! Was a pleasure to watch.. love spain greeting from Poland!! Keep it up!
Thank you Tamas! it means a lot! so do I and I prefer to eat them than, make them! :) haha well, if you ever come to Barcelona and want some recommendations, just ask! I know a lot of good places to eat and visit! :)
This spanish croquettes is stunning! well done chef! i just love those quick tips that you shared in this recipe. i learned something new today! big thumbs up! i enjoyed watching till the end . full support.😃👍🏼🤝🍻
Hola me gusta tu material, te dejo mi amistad con un pulgar arriba, ojala pueda contar también con tu amistad, si te parece bien deja un mensaje en cualquiera de los trabajos que tengo en mi espacio para sabre y asi comenzar amistad mutua, te deja un fuerte abrazo
We are learning so much about Spain through your videos! That is a Delicious recipe! As always full of flavour easy and well demonstrated! Excellent chopping skills and Good tip on the fineness of the chicken shreds!
This is absolutely yummy! A little treasure to your mouth, so soft inside and with a little pane in the outside. Absolutely delicious!!! You made me feel hungry now and I want some croquettes like this! I'll defintely try them in my house and let you know about the result! I also would like to see the other types of croquettes, they have to be tasty too! Thanks my friend!
Thank you man! haha ive had a lot of experience in some high end kitchens in Europe! there are easier methods to make them! but this is the traditional way in Spain and in most restaurants here as well! one by one! have a great week!
James - Something I do when making a bechamel or whatever, cook the flour out in the butter, and then remove the roux from the heat for a minute, maybe two. You can always find a few things to do for a few minutes, while you let it cool. Then, add the milk, whisk as usual, and I assure you, cooling the roux a bit, greatly helps to avoid lumps, or even graininess. Fun vid, btw. This is my second viewing, as I'm soon to try my hand at croquettes. We used to make them when I was a kid, but nothing really like yours. More the size of a tater tot, made with Campbell's Cream of Chicken soup, Andy Warhol style (of course), with some shredded bird, but all sorts of leftover vegs and stuff. We'd scoop it out with a spoon, as if making Drop Biscuits, then we'd drop it into a bowl of bread crumbs, then toss them in the deep oil pan. It was a very organic and free form result, sort of like dripping hot wax into cold water. Pretty good use of leftovers, with a can of soup, for a couple of pre-adolescents kids, I'd say, and it was pretty good fun, making and eating, as well. Sorry to go 'on' James, but your vid stirred the pot. I'm gonna do it, right after crepes, so not today.
Spanish tapas are always a crowd pleaser, these looks delicate and crushable. I'd probably eat all of them in one sitting. Love seeing the process from start to finish, professional as always chef. Beautiful plate too. Hey I'm giving you a shoutout on my next video tomorrow. Stay tuned.
Thank you!! haha yes, they are very crushable! and so can I! people always wounder why they are expensive at the restaurants! hahaha ahh thank you Geoff!! I think its a good idea to start this! three-quarters of my channel are Spanish speakers! :O I already have 2 more videos ready. I will have to reciprocate! Ill watch for it!! :) Have a brilliant weekend!!
I've been to 1 all you can eat spanish tapas restaurant once .... the food was very nice but the " all you can eat" is kind of redundant when you're waiting 45 minutes between servings 😆 ... the croquettas s were my favourite dish ....and the chorizo
I look forward to the day I can cut an onion like that! My knives are dull because I am clumsy. Love the sized you cut them. They turned out so well and I love the way you plated them. Especially the white and green on top.🌼😊🌷
Croquettes with ham, chicken, fish or other savours is one of my favourite second dishs that I order in a bar, restaurant or simply I like to eat at home or if I go around Spain, thanks for showing it the way you did it chef James, as I told you recently keep doing these kind of videos and growing up with the channel
You can fry them from frozen only if they are small, for this size you have to defrost them to fry. you can't fry them for too long or they may bleed out in the oil.
