Jon, the day you hired Ryan was the day you made one of your best business decisions outside of starting on RU-vid. He has charisma, good screen presence, and delivers things concisely and clearly. Just a perfect historical presenter, much like Jon.
I'm pretty sure I'm not the only one who does not care if it's sauce or gravy... as long as I can dunk a slice of warm sourdough bread in it. This video is perfect to watch for this cold, rainy day! Thank you!
There is a big difference between sauce and gravy though. Although both taste great.. Sauce is made with broth and drippings of fat. Gravy is just butter, flower and milk....
I've followed this channel for years but I've never commented. I just wanted to say I really appreciate "slow content" like this in an era of hair-thin attention span. Helps me slow down, and it's educational and soothing. I loved when Joe Pera joined as a guest, and Ryan of course, and John as always, and everyone. Thanks for making these.
In French, the word we use is "coulis" (which does in fact basically mean it's "runny"), though it's usually associated with sauces made from fruit and/or vegetable purées instead of meat these days.
I was wondering about this! It seemed like "cullis" was an anglicization of "coulis", and the texture is what I would expect out of say a raspberry coulis. Thanks for confirming!!!
I don't think there is a connection at all and is more of a coincidence. The reason being that the original 1430 recipe calls this 'Kolys' and, considering how English was written more phonetically back then, it would make the pronounciation more like Cullis than Coulis.
@@peachesandcream8753 It's no coincidence. Words were spelled all kinds of ways before standardization, and not necessarily pronounced like their original borrowings. Cullis/coulis comes ultimately from Latin colare (to strain, also origin of colander) and both cullis in English and coulis in French refer to long-cooked broths, although coulis also means other things.
@@uctm0fgwitdtbrp1-zqlm9sq6 it is related to portcullis. That word is from porte à coulisse; coulisse and coulis have the same origin, ultimately Latin colare. Cullis isn't pronounced the same as coulis but that's a matter of language, not meaning or origin.
This would be something to make up in a large quantity, then pour into ice cube trays, freeze, pop the cubes out of the trays, then put them into an air tight container for what my family called "future reference." A couple of cubes of this would brighten up a *lot* of dishes.
Good idea, but I think the fats and oils wouldn't freeze and would form a sort of cake on top. As long as you could keep the frozen fat connected to the frozen liquid during storage (vacuum-sealed bag comes to mind) then your idea would likely work.
@@kylecanavan7967 I don't think there's enough loose fat in that for it to separate out. Most of the fat is combined with the flour and that holds the fat in suspension in the liquid pretty well. That's why you combine the fat with flour, to keep the fat in suspension in the liquid and thicken it.
they really are great herbs that work well together. I'm not big on a lot of parsley, but sage and rosemary give things that nice sorta "this seasoning would work on fries or sausage' taste, while thyme is just good in everything.
I like this guy because he's unprofessional but his passion forces his love of cooking.....a real person with real passion....I like this guy more than someone fake trying to impress me trying to convince me of something ....so my next question is what's cooking next? I'm watching
There was a lot of leftover ham and mushroom from the cullis. I would imagine it could be sauteed in a pan with rice and beaten eggs and then topped with the cullis so it wouldn't be wasted.
Yes! Whenever there were leftover chicken and veggies from a chicken soup, my father would make a pie/omelette (which to my fussy taste would taste better than the soup itself...)
yeah thats my big qualm with any recipe that requires all the ingredients going into it to be strained out… though i think the scraps had most of their flavor extracted out and are really only good for filler elsewhere or dog food, haha. id rather do this with bones and save the meat for proper soup
@@KTr0ck If they were keeping a pig, it'd be great pig food. Or some people let their pigs run in the woods eating acorns. Chickens would snap that up. Yes, a dog, but I don't know how consistently frontier people fed dogs (or cats--those fellers ate lots of mice).
This reminds me of something CS Lewis once said about language. He was taking issue with how many words were taking over roles that already had words to capture the idea, like the word gentleman, which, historically was used to describe a wealthy landowner, now being used to describe a kind man.
Love Ryan's easygoing and practical style of delivery. Wish every chef I worked under taught like this. Really gorgeous looking ingredient--I just realized it's got the same etymology as 'coulis,' which today refers to a sauce made of pureed and strained fruits.
Anything of value would have been given up to the broth. The stuff that was strained out would only be good for compost or maybe tossed out for animals to sniff at.
Awesome , going to make this one , glad to see more of you , however my daughter is afraid something happened to " Mr . Towsound" , yes that what she says. Hoping he is well , and offering prayers if he is not.
He likes to step back and give others the spotlight at times :) By the way, my son calls Jon the “turkey guy” because the first episode he watched of him he was cooking a turkey lol
I went "wow" at the clear glass shot - that was a good filming decision. :-) And the whole episode deserves a "wow" I guess - this sort of delving into the past through food history and all the connections through the comforting medium of food (I loved the inclusion of the later article with its further connections) is definitely one of the things that make this channel special.
Thankyou Ryan! A perfect recipie for a cold snowy eve. My GreatGrandmother made a simular side dish whe she roasted a leg of lamb. It was delish served over rice with left overs the next day, or it became the base sauce for curry and lamb the following day. Haven't made it in years, guess I'll have to now.
Anyone else watching this and thinking "So...a complex stock?" Sounds intriguing - thanks for making this. I'm looking forward to seeing where you use it.
Really fascinating! One of the most interesting cooking episodes in a while for me. Ryan has a whole different approach to researching and thinking about these recipes than Jon does, and it's cool to come at it from that angle. I love to hear the thought process and the connections being made.
THAT IS SOME RIGHTEOUS BROTH! I believe the sauce is derived from the French cooking: 'coulis'. The sauce has been processed through a tamis and is unctuous and smooth, as well as being complex. Lately, fruit preparations that have been sieved and thickened into a sauce are called a 'coulis.'
I grew up watching youtube. I've traveled across the immense ocean of videos and after many years, I can confidently say that Townsends is the best youtube channel, followed by Codyslab and Thethoughtemporium. Combining cooking videos and food reviews with history, and a bit of science. All with a calming an nourishing aesthetic, that tops Bob Ross. May God bless this channel and its community.
its weird how much i feel theres an overlap between cody's lab, the thought emporium, and townsends, and in general the historical/science channels which don't seem simialr at first blush
The best soup I ever had in my life was Cullen Skink in Scotland, a cream-based soup with smoked herring, potato, and leeks. Thought "Cullis" sounded similar. Google had this to say, "Why is it called Cullen Skink? This rather odd name is said to come from the Gaelic word “Essence”." Thanks for the vid!
@@ph8926 That makes much more sense, thanks! I knew it was haddock, but my dangol brain. Maybe because my dad eats pickled herring? Thanks for the correction!
I think the best part of both Ryan's and Jon's cooking videos is the reaction to the food they've just concocted. I like to anticipate their reaction to their culinary efforts. That is the most satisfying!
Love that this channel reminds us to use more spices! Blending old and new and bringing old forgotten seasonings back to life and appreciate the 'Simon and Garfunkle reference! I love watching Ryan cook!
I guess I've been making a cullis every year at Thanksgiving. This is basically what my turkey gravy is, if you switch out the pork/ham for turkey innards. Thanks for sharing. I love your Townsend videos.
Holy moley! That spread of ingredients at the beginning looked impressive. Who could resist watching the process of turning all of them into the awesome final product?
This was an excellent episode! I was a little shocked to not see Jon but Ryan was a great surprise! I hope to see more of him solo and joining Jon in future videos. Good job boys!👍
This channel is amazing. Between the cooking recipes and the in depth entertaining documentaries this is by far one of my favorite channels of all time. The hosts have the perfect personalities and styles for this channel.
Loved it. It isn't that we don't make cullis anymore, we have transposed the names. Most modern brown-creamy gravies are what they would call a cullis. We don't use the old word gravy to mean just meat drippings.
Yo my boy Ryan, great vid, but the recipie said to boil the broth "gently" this means in our current vernacular to "simmer". In my experience in broth making, a slow and low simmer is the best method for extracting the maximum flavor from the components that are placed into the stock. It will also help give you a much finer, much more clear, and presentable broth. Great vid again, and god bless!
This feels like perfect poaching medium for less flavorful meats or veggies. Chicken breast slowly cooked in broth like that would absorb a lot of taste.
You make me remember why I Love cooking. Thank you All for these beautiful videos. I hope you all know how much inspiration I and many others draw from these! Happy 2022!
I found the lack in the culinary vocabulary of my younger chefs distressing. To understand now that this was an issue even then in 1800s eases my mind slightly. Knowledge can be lost, but it can also be rediscovered.
it is awesome to see how excited you are about your passion man, that look on your face when talking about finally being able to make the recipe you have wanted to make for so long was priceless, i am soooo glad i found this channel.
I'm really happy to have found these old school cooking video's. They've helped me immensely in understanding exactly what I'm cooking and how to cook it. Things like turning broth into gravy and understanding thickness levels and other tiny little things that are really hard to find with more modern cookery video's as well as the recent history behind some of the things I love to make and consume the most. Also, need more of this guy, his cooking videos are always highly informative and his passion for food really makes them enjoyable to watch.
Ryan, I really enjoy your cooking videos, even quite as much as I enjoy and have enjoyed watching Jon all these years! I’ve been here for many years and the channel never disappoints and I will be here for the foreseeable future. Keep rocking and thanks so much for the high quality videos!
what a beautiful video. this looks absolutely stunning, the color science, lens, and lighting onto Ryan is absolutely balanced and visually great. makes me really curious to make this cullis myself, look forward to the next video!!
This one was probably my favorite of all the recipes Townsend's has made. So interesting. I think if it's derived from french it's maybe pronounced (cooleey)
Thank you Ryan this was great, excellent explanation and lovely attention to detail and consideration for those of us who aren't very knowledgeable as cooks. You rock man!
I love that in every food related episode, when you all start eating, a happy jaunty tune starts playing, as if you all just tasted something wonderful and it lifted your spirits!
Oh this was so informative! Thank you Ryan, you are always a delight to see working side by side with Mr. Townsend as well. Thank you. I am going to give you a try. Cheers.
I love that you take the time to talk about cooking through times and its very interesting and true what you said about the loss of words to describe certain foods !!
I truly appreciate that the outcome of this historic research is so clear and it is just fantastic to see it come to life. Brilliant explanation, specially good to know that a simple search won't take us to initial meanings of the word. Great job!
I'm always interested in the Golden Age of Piracy, and the spicing here seems quite Caribbean to me. I'm not sure what to do with this stuff, though. "When in doubt, make chicken soup" seems to be a starting point to me. Possibly, it's rich enough to stew rice and veggies in it and omit a protein.
That's the cool thing with stocks like these! Making sauces or what have you as well as basic soups are all viable! Heck, you can make a chicken tortilla soup with this as the base stock!
