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And if you deglaze with alcohol, cook it out BEFORE adding more liquid. The Alcohol will cook out much slower if it's in a big amount of water
My mother taught me 70 years ago to do this. Grateful for her lessons.
Make sure to cover your delicious meal with grapes. As any fine establishment would
Sorry. I love atk. Give me why I never had the steps between what is being poor. I never cared to subject us to this. This machine is taking over the food money extravaganza. Why are you doing this to poor people.
Loved the props!!🎉🎉😂😂😂❤❤❤
lol I found this very comical….. white board dragged in and hat placed… I figured you knew before but now since this has happened I now am positive you know what you’re speaking on. 😂
Delightful! Thank you
Dislike. im here for AMERICAS test kitchen not this imperialist culture stealing tea drinking frenchie😂
He never mentioned the step where you put the meat back in! I guess the meat is only for making the fond?
Normally when sauteing the onions the moisture in the onions is enough to deglaze the bottom surprising all the aromatics didn't do so.
Thanks. I have needed a "braising for dummies" video for a while.
Gotta love the cosplay for Raya Lucaria.
This is fun & enlightening. ❤😊
thanks professor Joe!
A comment for the algorithm.
Okay but what mad lad is finishing that braise with fresh grapes and fennel fronds? Maybe a cherry reduction with the braising liquid.
Thank you, professor. The Oxford cap and red doctoral robes were an excellent choice. Thanks for leaning into the culture behind the accent. Its really less jarring that way.
Short and to the point. 👍
The outfit would not have worked without the English accent 🇬🇧
What about saving some aromatics until the end?
This reminds me to call my friend Herb. BRB…..
Braising is the GOAT cooking technique. You can make almost anything and the slow cooking process is amazing for melding flavors