You all prolly dont care at all but does any of you know a trick to log back into an instagram account?? I stupidly lost my password. I appreciate any tips you can give me!
@Angelo Bobby Thanks for your reply. I got to the site thru google and im trying it out atm. Seems to take quite some time so I will reply here later when my account password hopefully is recovered.
Michel you made celebrity cruises shine at the beginning.now I can not say the same.but u were such a wonderful and brilliant chef.AS a waiter I had the privilege to taste most of your delicates and delicious dishes supervised by you. Just by now I discovered I love cooking and it's my passion. I would like to be granted with one of your scholarship s. To study with u. Madtet
Unsalted butter is ubiquitous in cooking so you can better control how much salt goes into your dish. This is particularly important for bread as salt will retard the yeasts activity and affect the time of the rise. Salted butter is usually just used as a spread.
We all know the brioche is by origin a recipe from Normandie France. Using Swiss butter: nothing wrong with it (although I always wondered why in CH you could buy two kinds of butter: cooking butter and table butter which costed about 3 times more as the cooking butter. Cooking butter IMHO had a better taste anyway). The way the brioche is made here is exactly the same as it is made in Normandie, although they put one egg more, and more butter).
Butter is butter, if it's made in the right way you can use it for anything but apart from melting the butter and straining the solids the only "cooking" butter is ghee.
At Le Cordon Bleu we were taught to use warm milk, sugar, and fresh yeast, but to NEVER put salt into the Yeast because it could kill the yeast. Salt was to always be put into the dry flour mixture. I have also consulted many Chef’s, and they all say to NEVER put the salt in when proofing the Yeast. Why does Michel put salt in the Yeast on this recipe??
It's preferred not to, but it's not an absolute "No". If there's little enough salt and the time it's exposed to the yeast before mixing the rest of the ingredients in, the yeast won't die. I mix salt and yeast frequently, and never had dud dough. The one time I had a dud - it's when I used water that was too hot...and it killed the yeast.
Hes an old man with his ways...hes always done a fine brioche this way why would he change anything? theres a lot of tradition in cooking for better or worse
I thought the same. But most chefs say to not expose the yeast DIRECTLY into the salt. And in the video michel mixed the yeast with salt AND warmed milk. So i think the milk will prevent direct yeast exposure from the salt. Just my opinion tho. That guy is a legend. Wouldn't bother to argue with him
At which Cordon Bleu?? Most French school or French chef ever tell you to use warm liquid...it is always cold water...but a lot of North America chef tell you to use warm liquid...
Euclides Netto if you need a more soft brioche use either a few grams of amylase or just reduce yeast and increase the raising up to 72h by using the fridge. I advice the use of amylase if you are not going to wait for longer. Please let me know ;)
Pierluigi Berardi Can you believe I just read this? Im doing brioche tonight and came back for the recipe! Will try the 72h tais e with less yeast, I dont have amyalase so easy in Brazil! Thanks
I was also looking for this :) I think he says 6 ml but it 6 is very little for this recipe? There are a lot of michel roux recipe on web and they say “70 ml lepid milk”
makes me think that the people who said that it is a great recipe and that they had great results are telling tales! Also, they have a comment that people should try recipes to understand how hard it is and to appreciate going to the restaurant. It kind of gives them away. @@koray_
The butter. Good brioche will have a butter content of around 70% or higher, while challah will never have anywhere near as much, if any butter. This means that brioche is much more soft and decadent, and will also keep for longer before going stale.
@@JesusGarcia-DigemAfter him sexually assaulting so many women, is he still your favourite? "These people honour me with their words but their hearts are far from me." - Jesus.
min 2:36 this is the first time i've seen someone mix the Salt and the Yeast, is that right? well, if its a 3 star Michelin Chef then who am I to question!
I did exactly everything u showed, but the product didn't come out as good, it was crumbly too buttery cud not slice as it was breaking... 350 gms of butter for 500 gms of flour and the rest...I made it using kitchen aid, I love Roux brothers they r my favorite, I hv their video making puff pastry which was recorded in the ninety's, so wat went wrong?? 😢
If you did the measurements right, I'm guessing the oven was too low which caused the butter to split. My guess is you need to cook out the outside first to seal the butter in and then lower the temp to thoroughly bake it. Just a hinch :) btw, did he say 6 ml of milk and 350 g of butter?
Well, I think you're probably right, because if you're from the states and thought when they say to cook it at 180, you thought it was 180 F, but it's actually 180 C, which is about 350 F. Another reason could just be the fact that the oven is not as good as the ones in a professional kitchen; professional kitchens have more consistent, accurate ovens that can change the humidity and air flow atop of changing the temperature of the oven. There's also the fact that the cook's skills aren't up to par, because a lot of cooking is about timing and intuition bore from experience. Especially if it is baking, because without experience, you wouldn't notice the changes in the product when you're using it, which effects the end results. And lastly, it's unlikely that the ingredients used were exactly the same, because it's not the same everywhere in the world (I know it's touche). For instance, the butter used Europe generally have a higher fat content than the butter used in North America, although it's only about a 3% difference, it still means that the product will be different and there is a taste difference. So, it's not really a surprise that their product didn't turn out as well, especially, if this was their first time doing it and they've never had any previous kitchen experience in a professional environment beforehand.
Dévmon Peti it's only for a very short time. They use fresh yest and it dissolves in 30 seconds and won't stay that long in the water as if u would use dry yeast
Why does that matter? He's not making the dough with his wrist and his ring is solid, without crevices for germs to hide. I'm sure under anyone's fingernails is worse.
There's probably plenty of butter better than French butter. The thing is the French keep loudly telling us that every French food thing is the best and we just accept it. A lot of the time they're right of course, but not always.
@@zimzimma5688 Could be. But I find that European butter in general tastes better than what is produced in North America. It has a much creamier, rich taste.
@@zimzimma5688 it's not even the french telling their butter is better. It's literally food "experts" in every other country . French butter is actually used a lot morre in pastry. A lot of bakeries import their butter from france for their pastry
👍. bottom part is the blackhole, upper part is human soul. the creation of human desires (in the nerve system) of life, sex, tastes, beauties, wealth, music and etc, are all from the bread, butter and sugar. The "sugar" serving the nerve system from the grains has no desire. the desires for meat, power, wealth, addictions and etc, were created by heavens.
rumour has it they even insult the ducks constantly, and sticks signs on their backs saying things like Hit Me and Im Stupid. The hysteria surround foie gras is limitless.
