Відео

Keep the content coming man! I think you have a great niche!

It’s an honour to learn from a young but absolutely amazing chef like you ,,,, I’m getting addicted to your videos….. Genius

Class

You are genius

Man, you're SO full of knowledge! Thanks for sharing

Great stuff you're doing!

That hamachi isn't 365$ at the restaurant. It's roughly 30$.

Great video! I found your channel through the Cooking Creators Club 💫 Looking forward to connecting with such a quality UA-camr 👏🏻

Man, this is a 5 stars video

My suggestion as a home cook get free beef bones from most butchers the ones with connective tissue buy some chicken wings( cheap as chips) Bake at 250 until dark brown cook in two batches in an instant pot. Strain add 1/2 bottle of plonk and reduce by 4/5 cool then freeze

Thomas Keller is my kitchen hero 🙌

Algo boostin'

I was wondering what your thoughts on nicer dicer style contraptions are. When I was working in France one dish with braised baby romaine required lots of brunoise of shallots carrot and leeks. While I consider my knife skills to be okay the leeks in particular took so much time more than the other combined and I'm always looking for ways to cut prep time. So from a practical standpoint aside from all the sh*t talk you would get for using one I think mandolin+dicer would be faster though I have never had one. Also am I maybe doing leeks wrong it's just always such a hassle with all the sand you basically have to wash each layer. Anyways thanks for the work you put in I always enjoy your videos

You are such and authority on cooking, I just had to watch this one! Thanks for your tips here.

I will say I am happy you are getting sponsors but dude, 25% of the video shouldn’t be an ad.

Gotta comment for the algorithm for my fave chef

The goooooooooaaaaaatttttt. Keep going!!!

Dill and chive are ones I use usually. Parsley and thyme come close second.

Gotta try that sauce!

New kitchen? Nice! Everytime I use a mandolin, my guests get something delicious: a piece of my finger😢

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Great and informative video!

Video quality is top notch! This channel is a gem.

Nice, I keep my tools in a jar as well. I have recently had 3 lots of visitors, one after the other, for the past 2 months, I can't find anything :)

Damn! I was sure that I was going to have all 10 from the beginning of the video but I came up 1 short. 9/10. But it has been on my wish list in my phone whenever I come across it at the restaurant supply stores... The dreaded cone-shaped strainer....

Are you stoned out of your gourd

Loving the new editing and the fancy new kitchen! Looking like a pro

Seriously, Parker, everything you post is quality. This was probably the least necessary one for me personally, but it’s still worth my time to hear your thoughts. Really enjoy your work and very excited to see that you’re doing some paid content now, too. Congratulations!

What are the spoons used for??? Other than eating of course.

Is it weird that i am insanely happy that I already own every one of your top ten (And use at least one of them most days)?! 11 including the bain marie.

And great new kitchen!

Thank you! These are great tool.

I am used to 4-12 steps recipe… his has… I went to college I still can’t count… and it’s not just him staring at the camera talking like a lot people on UA-cam, he actually performs all the steps… 100 pts for the effort

My stock reduced quite a significant amount. Over the duration of the entire cooking process how much should the stock reduce from its beginning volume?

I watched a neurotic youtuber spend 30 minutes of video time making this recipe...thanks for keeping it short and sweet - dont forget your cream next time tho!

Amazing!

This is great. Keep the videos coming. I look everywhere for Michelin techniques and you give so many each video.

Awesome video :)

Kosher salt? And why exactly does the rest of the world need Kosher salt?

Hello, could you recommend a replacement for the goats cheese for someone who isn't a huge fan of it? Thank you.

Thank you for your videos and sharing your knowledge!

Amazing! Your technique and attention to detail are next-level! Thank you!

Adding herbs, are we turning off heat, or cooking for 15 minutes? Or both? Add the herbs and “cook” by steeping for 15 minutes? Thanks!

Awesome work, bru! Love the focus, discipline and respect you showed this recipe.

very effectively packed information, thanks!

Diction is done at the front of the mouth with the tip of the tongue.

What kind of paper filter was that @3:13?

where are you buying 8 ounces of Canola/Veg oil for $.88. Just stop.

The chicken veg paste is just to impart more flavor because a lot is removed with the fat particles. However u could Just use egg whites nd the crushed shells nd get the same clarity.

Great video with some insider knowledge