The man is a legend . . . I love it when he say " I'm Michel Roux and I'm going to. . . " For the old ones to remember and for the youngsters to know . . .
THE most enthral lying and interesting chef of them all to listen to. I could watch these personally demonstrated recipes from Michel Roux for hours. Simply marvellous.
amazing life, amazing influence and role model for all chefs in the past present and future. he was a culinary God along with Albert. Rip Mr. Roux. thank you for tge love and guidance you gave to all chefs in this world. 💙
I am chef and I buy this book I have to say that is one of the book that's make me better chef it's not matter if you are new the kitchen or not this book is one of the best in ever.
my home country, the Philippines have our own version of escabeche , most likely borrowed from our spanish colonial ancestry. We do not use much herbs like this, substituted it with ginger and soysauce based. The version much more akin to sweet and sour sauce than this recipe. This recipe is exquisite!
You can cook anything on sspans if you got the right technique and timing down. FYI this looks like an all clad pan, which work for induction, but work for any stovetop.
The pan was preheating while he was talking. You can see the oil ripple when he put it in the pan. Also, drying the surface of the fish is very important
Impressive and delicious looking but, quite frankly, I prefer the traditional Spanish way with much more olive oil and the red coloring of the paprika.
is true... escabeche was invented in Portugal to help conserve fishes when our fishers go to Canada in search of codfish... is true... escabeche and tempura are Portuguese inventions... search...
Lucas C ------Peruvians think they invebted ceviche which is similar to escabeche the only diference being is escabeche is marinated meats with vinegar and ceviche is marinated meat with lemons. Peruvians invented nothing they are cocking methods, not dishes in particular
Fantastic chef; unfortunately a chemistry error was made. That is not alcohol, or ethanol, in the vinegar, but a carboxylic acid, ethanoic acid, which is formed when ethanol in red wine is oxidised.
He's saying there is a small quantity of alcohol in the vinegar, which can be true of wine vinegars because the conversion process may not be perfect. It will depend on how long the alcohol is allowed to ferment, and how it is blended and aged.
Albert, please, if you don't know, it is just better to remain silent. Escabeche is never served raw. The entire idea revolves around the cooked marinade. So, next time you want to interrupt a master at work, just keep you lips silent and learn.
