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Smoked Salmon Mousse | Think & Cook like a Michelin Star Chef 

Walter Trupp Bringing The Chef Out In You
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25 окт 2024

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Комментарии : 23   
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 3 дня назад
FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/
@dirtyketchup
@dirtyketchup 3 месяца назад
Yes please! Do a video on gelatin. Id love to learn. i've done a little of my own research, and I've settled on powdered beef gelatin in bulk due to the cost issue. I store it in vacuum bags and use high precision scales to measure it out by weight. But if there are better reasons to use the sheets, I'm always down to learn more.
@britobrother
@britobrother Год назад
Hello Chef! I've recently found you here (youtube), so I'll be learning from all of your videos. I'd TOTALLY agree with you I DO HATE THAT PLASTIC too!
@MartiKurs
@MartiKurs Год назад
Danke Walter, großartige Videos, endlich mal ohne große Show und perfekt erklärt
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable Год назад
Danke Martin Alles gute Walter 😉
@Nanoci62
@Nanoci62 9 месяцев назад
EXTRAORDINARY ❤
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 9 месяцев назад
Thank you 😊
@kingk2405
@kingk2405 4 месяца назад
I would also add a horseradish cold sauce around it .
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 4 месяца назад
yes that would go very well with it🙂
@deniz00128
@deniz00128 5 месяцев назад
Can I make a mousse with free salmon (not smoked)?
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 5 месяцев назад
Hey Yes that could work but it might be a bit bland in flavour
@trishafulton
@trishafulton 7 месяцев назад
Yummy!
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 7 месяцев назад
Thank you Trisha 😉
@J.essentialworship
@J.essentialworship 5 месяцев назад
what strength gelatin sheets?
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 5 месяцев назад
Gold 😉
@DSK12345y
@DSK12345y 6 месяцев назад
Hi from Japan and a big Thank you Chef !
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 5 месяцев назад
Thank you and love Japan and hope to visit soon again, love your food culture
@DSK12345y
@DSK12345y 5 месяцев назад
@@WalterTruppTheChefsTable Hi chef, I'm a fortunate Oz expat living in Toyama and have a small organic farm. The prefecture is famous for its Toyama bay seafood, Nanto pork, Himi beef and vegetables. 3 x Michelin star restaurants and some brilliant chefs. I figured out that the food culture starts at school where fresh lunches are served daily and the children are taught about healthy food.
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 5 месяцев назад
@@DSK12345y Hey Moss, It sounds like you are in heaven over there...... but than australia is not a bad place either. But in terms of food culture Japan (and France/Italy) are just on another level. so much Tradition and detail to grow or create perfect ingredients ....its like a chefs dream hpe you have a great time over there All the best Walter
@d0mat0m
@d0mat0m 9 месяцев назад
Hi Walter, what kind of blender do you use?
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 9 месяцев назад
Hey I use a robot coupe but any chopper that you can attach to a stick blender ( immersion) blender will do the job It’s fish so it breaks up easy If you have a bowl blender just blend the fish with the stock ( and soaked and dissolved gelatine) to have more volume Hope that helps Good luck and thanks for watching
@AlwinDrost
@AlwinDrost 10 месяцев назад
Hello Walter, Can I replace the smoked salmon for poached salmon for the mousse? I want to add shrimps and small pieces of whitefish to it, maybe a few leaves of spinach to make the filling more attractive. I think smoked salmon will overpower the extra ingredients too much.
@WalterTruppTheChefsTable
@WalterTruppTheChefsTable 10 месяцев назад
Hey Alwin, Hmmmm yes I guess it could work with cooked salmon if you have a really good blender If the fish is cooked and you blender is not very good you might end up with a bit of grainy mousse…. Regards shrimps …… well that can work Spinach …… can not be raw .it would wilt and start to juice. You could not freeze it either as the spinach would let its water go and create a bit of a mess. Cooked spinach could work but you need to make sure it’s very dry before adding If you really want to have a lighter smoked salmon flavor I would suggest half salmon ( stick to the recipe) and half ricotta and only half smoked salmon (ricotta is not cheese it’s a protein ) Sure you could do that but you catching me out a little here Maybe think about serving it with a light salad and baguette and so stretch the flavour of the salmon Hope it works out Have a great day 😉
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