To Make Great French Onion Soup, do these 2 things
Great French Onion Soup requires 2 techniques, how to make a great brown stock and how to properly caramelize the onions.
French Onion Soup
top of page
ZEPPOLES
ITALIAN DOUGHNUTS
I'm gonna show you how to make Zeppoles from scratch, also known as Italian doughnuts, usually found at street fairs, served in a brown paper bag and served with a mount of powdered sugar. I get zeppoles once a year at the san gennnaro feast in NYC. If you ever wondered how to make donuts without yeast this may be the recipe you're looking for. These are the best doughnuts in my opinion and one of my favorite childhood foods. And this is the easiest donut recipe I have come across. This is my first dessert and of course, it's an Italian dessert. Be careful when you fry donuts at home.
TRAIN YOUR PALATE:
HOW TO MAKE A VINAIGRETTE
Get in the kitchen with me for this one. It's not as flashy or visually appealing as my other videos but learning how to train your palate and how to make a vinaigrette is super important. We are going to build a vinaigrette step by step, tasting it along the way to help you understand taste, flavors and balance. I will also show you how to properly dress a salad and how to plate it. Hope you like this different kind of format.
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
In today's video, I will show you how to make a tasty eggs benedict with blender hollandaise sauce. You now know how to poach an egg (video for that here) now I'm going to show you to put it all together for eggs benedict at home. I make a blender hollandaise sauce, rather than use a double boiler, this is often called a 1 minute hollandaise sauce because of how easy and quick it is to make.
My sauce actually broke in this video so I'll also show you
how to fix a broken hollandaise sauce.
Search
3 Comments
Rated 0 out of 5 stars.
No ratings yet
bottom of page
With instructions on how to make classic French onion soup and how to properly caramelize onions and create a rich and more suitable brown broth when combined with mastering the levels in geometry dash scratch creates a balance between enjoying delicious food and entertainment.
With 5 degree morning temperatures, it was French Onion Soup time. I can't attest exactly to your recipe but you did make some game changers for me. Earlier in the Fall, I made the broth and froze for times like this. Total game changer and made such a full flavor soup. I will never buy store bought broth again. It seems so obvious but why hadn't I been making spoon-size croutons rather than the slice bread supporting the cheese? The spoon-size makes eating the soup so much easier and enjoyable. Your last game changer that I though was time consuming, laborious and over the time was rubbing the garlic clove directly on the toasted bread pieces ( …
Everything about this recipe is absolute perfection! It all starts with great, properly made beef stock with roasted bones & meat, slow simmered with bouquet garni & whole peppercorns, straining, defatting….this is truly a phenomenal stock. then slow braising the sweet Vidahlias (nothing but the best for Stephen!) in the beef fat, the oven dried & toasted baguette croutons, and the best cheese, gruyere. The difference in good cooking and GREAT cooking is all in the details, and you are a detail guy like nobody else.