Anthony Bourdain's Soup Au Vin | Back to Bourdain E61
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Spend a chill day with me making some soup with a rather expensive bottle of wine. Learning to make Soup Au Vin from Anthony …
If you like soup, I highly recommend this mushroom soup – https://www.youtube.com/watch?v=b-1oaCVJOEs
Your videos are SO good. Zero pretension, just wholesome cooking. Your channel is gonna blow up!
like julia child and jacques pepin??
great cat names
I hope you know I’m horrifically jealous of your sink
Those leeks and onions are diced so well!!
I will try both the not vegan Sandwich and the soup. Hope my book will come tomorrow. Pain in the… to get it in German for a reasonable price, but i found one.
Appreciate you being honest about your anxiety and putting out great content in-spite of it.
I'm.going to make this tomorrow:)
As a home cook on lexapro I appreciate the SSRI shout out lmaooo
Another banger!
Beautiful stock! Really cool to see how you keep getting better and better , love your calm vibe too 😻
Hey Mitch, anyone who’s doing a YouTube videos cooking, and has two cats who’s named Jacques and Julia, is definitely will be a ROCKSTAR!!!! Mitch baby you’ve got IT!!!!!🥂💋
Excellent video. Thank you for creating and sharing.
I can't wait to try a bouquet garni in something and that something might be this soup! It has been a looooong time since I've cooked up a leek. Will try my hand at chicken stock too! As far as the cats go, Julia for Julia Child and Jacques for the great French-Canadian chef and goalkeeper for the 1973 Quebec Nordiques, Jacques Strappe. 🙂
Soon trying to make my own stock and demi glace for the first time, after being inspired by this channel. Loved to see how well the chicken stock turned out in this one.
The stock looked amazing!
So when are you getting a cat called Tony?
Yo I eat the same exact sandwich! And you’re a Vikes fan?
Who is your daddy and what does he do?🧐(in Arnold’s voice)
Even in Florida it’s been unusually cold recently. This would be lovely. MEAT JELLO. Love it. I know Exactly what you’re talking about. It’s the joy of making a good stock. Great job, Mitch.You’ve once again contributed to a good day.
Also kitty! I have George. Damnit, that cat has my whole heart.
Hope all is well ❤
Thanks for another great video. One suggestion, do yourself a favor and get a full sized cutting board like they use in restaurant kitchens. Makes prepping easier having the extra surface area.
Sandwich is 5 star!
yeah man don't mix adderal with coffee. i mixed ritalin with coffee three times and i remember all three VERY well
Good evening from Liverpool 🇬🇧 enjoying your vids 👍
The "impurities" are protein deposits not only are they not harmful they are probably good for you, they just look gross and will make the stock cloudy
Another success. A couple of notes. First off, don't put salt into a stock. As you reduce the stock the salinity will concentrate and if you overdo it with the salt you'll end up with a whole bunch of inedible garbage instead of beautiful stock. Not to mention that the sodium ions in the salt will bind to the calcium in the cell walls of the food and prevent some of the cells from bursting. Another stock tip that I've only recently begun following myself. For your meat stocks skip the vegetable matter. Do a pure meat/bone extraction over 3-6 hours (bring to a boil, then immediately turn the heat down and maintain a bare simmer), then if you want to do a veg extraction do that separately and limit the simmer time to 30 minutes. Beyond that point and you risk acidification of those veggies from overextraction.
Yay!!! So glad to see my tip jar comment in action! Good to see you with a bigger strainer, MItch!!! XD
You hit so high above your weight class with your video quality! I probably will use a bit of a cheaper bottle (the expensive one I can drink though 😅), but will definitely make this one myself too
I respect your choice of using real bordeaux wine but there are way cheaper bottles of Bordeaux and I personally would think a 10 to 15$ bottle would yield almost the same result. Maybe an idea for a "budget version". I believe in using good wine for cooking as well just as Anthony recommends but I just could not pour a 36$ bottle of french wine in any soup.
Anyway, I appreciate your videos a lot. Now I can always check thema out before cooking the recipes myself. Keep it up.
This is getting made 👊🏾
The channel's coming along nicely, man! Loving the videos and will definitely be trying out some of Bourdain's recipes because of you. Keep it up 🙂
Video editing was different than ussual, but like the food it looked good!😃
Try a banana/mayonnaise sandwich. Seriously. Yum.
Greeting from a Berlin based Restaurant! We fuckin’ love ur videos! Keep up giving us good food content on our days off🤝🏼
Julia Pepin and Jaque Child,Ha spoiled it all. Bravo mitch,sei grande
Damn I'm early! How's your day been?