It Took 36 HOURS To Create This INSTANT MEAL
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SquareSpace : 10% off your 1st order using http://www.squarespace.com/frenchguy I turned Beef Bourguignon into an instant …
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from title and thumb nail i literally thought i was about to see some new space age food… so so disappointed
i also have the same sous vide setup.. same bucket same cutout cover.. lmao.
just a warning.. this bucket balloons up on the sides if you cook something that requires high heat… like 170f+
so i suggest while its cold and without water, wrap the whole bucket with strong packaging tape
I found you while obsessively trying to perfect my croissants and can’t stop watching your content. You are hands down my favorite person on YouTube!
The content is like my favorite parts of the old Cook’s Illustrated magazine, a DIY test lab, and, well, France/French food culture ❤
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Alex, you are definitely one of my most favorite creators! Your videos are just so detailed, complete, emotional and most importantly wholesome. Your editing skill is crazy and each video is a little piece of Art, just like your cooking! I don't know you personal, but I love that you exist <3
When will you do a pathe!? French one…Pleaseeee!
this is the most french video ever
not very instant then
😀
I long for someone to describe me as adoringly as Alex describes this dish
i mean if it took 36 hours then it wasn't instant RIGHT?
try rendang, indonesian food
4:41 Anyone else heard "kitchen stock" ? As a bilingual, i too say 'kitchen' instead of 'chicken' or vice versa when im speaking lol xD
I saw a YouTube video recently claiming that Mushrooms should be boiled. My assumption was that this would boil out all of the flavor, but the video claims that it actually makes the mushrooms taste STRONGER, somehow. Just something interesting I thought you might want to look in to.
Can I have some?! 🥺
how to create the most impractical instant meal
Stock footage lol
this video is the most intimate and immersive experience of food ive ever had without actually eating
😁😁😁😁😁
C’est génial !
You could package this even better. Finish the sauce, add the beef, cool. Add the carrots (cooked slightly under) then portion back into sous vide bags and freeze. Then to serve all you need to do is cook the fried garnish and warm the bag up in a water bath (or a pot of simmering, but not boiling water) and you could potentially halve the final cooking time. And save a pot to clean!
You could add everything in the bag, but I feel the fried garnish would lose some of the texture and flavour from the maillard reaction being stored in the liquid.
I think leaving them out to be fried ala minute would result in little to no loss of quality from your recipe.
She beefin on bourguignon.
She bourguig on my beef.
She beefin on my bourg till im guigon.
I’ve only tried this meal once, a friend of mine grandmother is French and she made it when she was down visiting him and invited me over and oh god it’s was so amazing, never had anything like it before.
Just eat boeuf bourguignon in a can from EdRed, Poland
French Accent by The Disney Channel
I've never seen your videos before, I dont know how I got here but just 🤌🏻 mmhph that looks good!
reminds me of birria YUM!!!
okay YouTube algorithm I finally watched the video and it was great, are you happy now🤨
T'es passionnant mec , lâches pas!
thats
not
very
instant…
I could listen to this guy say bourguignon forever
Reminds me of "Portable soup" from back before refrigeration.This might have been in Colonial America as the channel Townsends covered it. You take your broth and boil it down to the point where there is almost no water. What's left of your broth can be broken off into thick chips and stored in jars. When you want a cup of hot beef broth, you boil a cup of water and throw in a piece of the dehydrated broth. That reconstitutes itself and you have beef broth. it was convenient and you could carry a lot of this dehydrated broth with you as you removed almost all the water.
The passion is real on this one. I like it. More of this. Cheers.
beautiful video, as usual. So in retrospect, would you reduce the stock further to even out the ratios or will you stick to the 1:4 (?) wine:stock reduction? also, is there a reason for not mixing the wine reduction with the stock at before freezing? or is it because you plan on using the stock for other dishes?