Too much wine – twice as much as you needed, that's why it was still dry when you tested it the first time. Replace the additional wine and water with beef stock. It will taste better and cook faster.
Great video. Quick question about the bread: I always thought you needed some sugar or honey or something for the yeast to eat and make the bread rise, but you don't mention that in the video. Do you need the sugar for simple bread like this?
This is a great video for someone looking to step up their game in the kitchen. I've pretty much been doing the things on your list for years now, but the one that really elevated my food to a whole new level was building flavor with acid. It's unreal how a splash of vinegar or citrus can brighten a dish, bring out the flavor of vegetables, etc.
I will tell you the one trick that I've learned that will absolutely take most sauces and stews to the next level: fish sauce. Some people look at me like I'm crazy, but if you add it about 10 minutes before the dish is finished, it adds depth and "umami"…and absolutely no remnants of anything fishy. It raised the bar on my Bolognese sauce beyond anything I've ever made in the kitchen.
Next time don’t use water use beef or chicken stock, pointless to have all of those beautiful ingredients when you just add water to it .
https://youtu.be/xD6NDL9wQBY
Jesus loves you!
17:52 This I learned from watching Afghani people eat. Great Video man !
What's that ticker in the background left? https://youtu.be/mVKXJcpGHK8?t=260
Hey Buddy So Glad to see YOU ! Thanx for this one Short Ribs I dont eat those too often
I wish I had that big of counter space and storage space.
its "Mise en place" with a 'e'
Man, you need to peel kardemom before you use them ! 🤷♂️ But that is for the next video," things I wish I knew before I made my previous video"… 😋
All meat, no filler. Great clip!
Why use olive oil over a neutral oil?
Too much wine – twice as much as you needed, that's why it was still dry when you tested it the first time. Replace the additional wine and water with beef stock. It will taste better and cook faster.
What kind of burner do you use? I see similar burners, throughout youtube…but, never have identified it.
This video was great, right to the point…with great pointers!
why no black pepper?
Great video. Quick question about the bread: I always thought you needed some sugar or honey or something for the yeast to eat and make the bread rise, but you don't mention that in the video. Do you need the sugar for simple bread like this?
This is a great video for someone looking to step up their game in the kitchen. I've pretty much been doing the things on your list for years now, but the one that really elevated my food to a whole new level was building flavor with acid. It's unreal how a splash of vinegar or citrus can brighten a dish, bring out the flavor of vegetables, etc.
I will tell you the one trick that I've learned that will absolutely take most sauces and stews to the next level: fish sauce. Some people look at me like I'm crazy, but if you add it about 10 minutes before the dish is finished, it adds depth and "umami"…and absolutely no remnants of anything fishy. It raised the bar on my Bolognese sauce beyond anything I've ever made in the kitchen.
Awesome video, keep cooking!!!
https://youtu.be/W-_ErkalnmA
love this, thanks for posting!
"Pro"