Dish Creation Course: go.parkerhallberg.com/dish-creation-course The French Laundry's Foie Gras:ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yjZlNuOH_7c.html
Great job, also linked from Anti-Chef. Your style of videos are great for the more experienced cook. Informative when needed and proper focus on technique.
Excellent video chef, I made a template out of a sheet of acrylic so I could make a bunch at a time and they turned out great (although my fingertips are tender from rolling them while hot :) a very impressive app. Thankyou!
Great video! It was fun to see how this is made from another person. I've done this recipe several times from the book. Some tips I've learned is to stick your fingers in ice water so you don't burn your finger tips when folding onto the cornet molds. Another tip, and this one took me a while to figure out, is to put a very small amount of salmon tartare on the bottom before the creme fraiche so it doesn't spill out. My cornets usually have a hole on the bottom and the creme fraiche melts quickly. This is an absolute favorite of mine and is pretty easy to make.
@@ParkerHallberg I have not, but I have used Trout and was either the same or better. I've never had raw tuna before but assuming it has the same texture/taste?
