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How to Cook Ratatouille | Alex French Guy Cooking

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04.03.2018

Congrats on the 500k subs Alex. X French Guy Cooking is sharing his recipe for a super simple Ratatouille with us. We've plundered the archive to show you it’s a great way to get kids eating veg, as well as getting more into your diet too. He uses courgette, aubergine, peppers and tomatoes, all slowly cooked with a dash of balsamic and garlic until you have a stew that’s sweet and silky and totally delicious! Give it a try and let us know how you get on. Check out French Guy Cooking : 🤍 Links from the video: Quick and Healthy Tips | 🤍 Tomato, Aubergine & Ricotta Pasta | 🤍 For more information on any Jamie Oliver products featured on the channel click here: 🤍 For more nutrition info, click here: 🤍 Subscribe to Food Tube | 🤍 Subscribe to Drinks Tube | 🤍 Subscribe to Family Food Tube | 🤍 Twitter | 🤍 Instagram |🤍 Facebook | 🤍 More great recipes | 🤍 Jamie's Recipes App | 🤍 #FOODTUBE x

Alex (French Guy Cooking) and Neil deGrasse Tyson - Non-Stick Pans

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12.08.2019

🤍FrenchGuyCooking from French Guy Cooking has a few questions for Neil deGrasse Tyson: how do non-stick pans and woks work, and what exactly is oil polymerization? Find out, along with comedian Chuck Nice. Follow Alex: 🤍 Support us on Patreon: 🤍 Subscribe to StarTalk: 🤍 Follow StarTalk: Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 About StarTalk: Science meets pop culture on StarTalk! Astrophysicist & Hayden Planetarium director Neil deGrasse Tyson, his comic co-hosts, guest celebrities & scientists discuss astronomy, physics, and everything else about life in the universe. Keep Looking Up! #FrenchGuyCooking #NeildeGrasseTyson #StarTalk

I Try To Make Croissants For The First Time...

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19.01.2019

Episode 2 of the Croissant series, where I make first Leavened Puff Pastry and then REAL Croissants... Here's the survey for my online courses : 🤍 Croissant Recipe Ingredients : 500g Flour, 10g Salt, 20g yeast, 50g sugar, 125g milk 125g water, 350g butter. Fully proof, then chill for 1 hour. Perform 1 double fold first, 15 min resting in the fridge, 1 single fold, 15 min in the fridge, flatten to 4 mm thick. Make 10x25cm triangles. Bake for 15 minutes or until golden brown, at 200°C or 392°F. Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 This episode is part of my croissant series produced by Eva Zadeh from Next Originals ( 🤍 ) in co-production with BonnePioche Télévision. ( 🤍 ) Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 My other social accounts : 🤍 🤍 🤍 Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

11 Chef Skills I Learned Making Fresh Lasagna...

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24.02.2018

A Perfect Lasagna Recipe will teach you SO MUCH more than the lasagne alla bolognese recipe itself. Fresh Pasta, Mirepoix, Maillard, Deglazing... Some of many chef skills you'll get along the way. A few more pieces of information to help you make Lasagne : Meat : 2 parts beef, 1 part pork. Béchamel sauce is 1 part butter, 1 part flour and 1L milk. Hacked Oven dish 26 x 32 cm Lasagne cooked for 45 minutes, then 10 minutes uncovered. Pre-order my COOKBOOK ! 🤍 Support my work on : 🤍 Knife comes from 🤍 Submit subtitles here : 🤍 Music by DJ-Dontstop - old instrumental 🤍 Merch ! Get posters and t-shirts : 🤍 My other social accounts : 🤍 🤍 🤍 I am making an cookbook ! if you are interested, drop me a line there : 🤍 Salut, Alex

Shakshuka ! A Recipe From My Cookbook...

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25.08.2018

Spicy sausages, eggs, tomatoes, chili peppers, and onions. Pre-order my cookbook here : 🤍 (early bird price) Support my work on : 🤍 Get my posters and t-shirts : 🤍 Sous les Fraises (rooftop garden) : 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 My other social accounts : 🤍 🤍 🤍 Salut, Alex

This Is What You Have To Do If You Cant Leave Him Because You Love Him Too Much

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05.02.2023

HOW TO BUILD CONFIDENCE (Watch This 25-Minute Video)  🤍 DO NOT FORGET TO SUBSCRIBE TO MY CHANNEL! In today’s video, Alex Cormont will tell you what to do if you feel like you can’t leave your partner because you love him too much. We understand how painful this can be and here are some tips to turn this around. 01:20 - Define what you want. 02:17 - Why do you think he’s not giving you what you want. 04:28 - Create quality time with new activities. 08:00 - Work on your self-confidence. Join me on my social media and discover exclusive content. I'll provide all the tips you need to make your love life better quickly {{THE EBOOK}} "THE LOVE CODE: HOW TO FIND LOVE IN 60 DAYS OR LESS" 🤍 My name is Alex Cormont and I've been helping men and women in their love life for more than 10 years. I became the number one relationship expert in France and Europe. For the past decade, I have helped more than 20000 people all around the world. You want to find the one? Save your marriage? Get back with an ex or learn how to attract a man into your life? I'll give you all the tips you need to improve your relationship. Yes, Love can be taught and I'm the expert you need! I have a unique philosophy from the country of love itself. You deserve to be happy and I give you all the secrets you need on this channel.

Gourmet Salt is Crazy Expensive, Unless You Can Make it Yourself... (massive flakes)

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19.11.2022

I Have turned Table Salt into Gourmet Salt. Here's how. Get Exclusive NordVPN deal here 🤍 - Risk-free with Nord's 30-day money-back guarantee From the salt marshes in the previous episode (available here : 🤍 ), I have brought back some natural yet basic salt. How do I turn this into a premium ingredient ? I diluted it in water to create a super saturated solution, and then I mimicked the salt marshes in my studio and started evaporating it. After a few trials and errors, I was able to create magnificent Salt Crystals which are perfect for finishing dishes. Big credits go to these guys fow showing the way : 🤍 🤍 🤍 I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Do you know StoryBlocks ? Great stock footage for your own videos : 🤍 Amazing audio footage for your own videos : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by Artgrid.io : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

CAN THIS FRENCH GUY MAKE EGG FRIED RICE? (Alex)

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11.07.2021

​🤍FrenchGuyCooking The French Guy make egg fry rice. He even make a whole series about fried rice! But how he gonna do? Original weejio: 🤍 Check out clip from nephew Nigel podcast: 🤍 Nephew Nigel going on world tour soon, signup to his mailing list to be notified when he comes to your city: 🤍 💰 Support me so I can keep making weejios for you! Merch: 🤍 Channel membership: 🤍 Shoutouts: 🤍 - Edited by: Nigel Ng and Frankie Lowe Written by: Nigel Ng and Morgan Rees

Swedish Meatballs : The Secret I Did NOT Expect...

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25.01.2020

Ep3. I went to Sweden to learn how to make Swedish Meatballs aka Köttbullar. Very different from Italian meatballs. Big thanks to Chef Niklas Ekstedt for having me ! SquareSpace 10% off your 1st order using 🤍 This episode is part of the Perfect Meatball Series. Other episodes : - Ep1 : Can I make the Perfect Meatball ? 🤍 - Ep2 : The juiciest Italian Meatballs I have ever made ! 🤍 - Ep3 : The Secret I Did Not Expect About Swedish Meatballs... 🤍 - Ep4 : My Initiation to True Turkish Meatballs... 🤍 - Ep5 : Can I Create a Perfectly Round Meatball ? 🤍 Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor : Joshua Mark Sadler Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

Cook like a French Chef in 7 Minutes

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03.11.2016

Shop the gear in this video (and more) at ProHomeCooks.com ➡️ 🤍 Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below! ↪️ Pots & Pans; 🤍 ↪️ Knives; 🤍 ↪️ Small Appliances; 🤍 Find recipes and more at our blog 📝 ➡️ 🤍 Alex from french guy cooking came by our spot in Brooklyn to teach us one of the most traditional french dishes. Each step is specifically designed to teach you a vital, yet simple, element of french cooking. Lets bring that French love back and keep it fun and easy for you. While making this Chicken with Cream sauce he breaks down many of the basic foundations of french cooking including (mise en place, julienne, chopping, searing, caramelizing, basting, deglazing, reduction, plating, and much more) Warning... you might just be a French chef after watching this video French Guy Cooking Channel - 🤍 and as always follow us for bonus videos Facebook: 🤍 Mise en place ( Wash and prep): INGREDIENTS: ¾ cup mushrooms- sliced ¼ cup mushrooms- rough chopped 1 shallot- rough chopped 1 clove garlic- minced Zucchini- julienned Raw chicken thigh Buter Cream Tarragon Pat dry your room temperature chicken. Season with salt and pepper. Heat a tablespoon of olive oil and a tablespoon of butter in a pan on high heat. Once hot place chicken skin side down. Allow it to crisp up and become golden brown. Flip chicken over and turn heat down to low and baste. Bonus tip: Baste your chicken with thyme for added flavor. Remove chicken once fully cooked and set aside. Add shallots into your pan let them slowly cook down and caramelize. Toss in your zucchini and mushrooms making sure to slowly stir to infuse all flavors together. Toss in a clove of minced garlic and allow to cook down. Remove veggies from pan. Set aside. Add a splash of whisky to your pan, turn on high heat and carefully light with a candle lighter, making sure to do so from a safe distance. Now add 1/3 cup of white wine to pan to deglaze. Once deglazed add in 1/3 cup of heavy cream and mix until evenly incorporated. Lay down the veggies on a plate to form a base. Cut your chicken thigh at an angle and place on top of the veggies. Drizzle on that amazing creamy sauce over the chicken and VOILA! BON APPETIT!! Music Provided Royalty Free by the Youtube Music Catalogue

I Had To Make French Onion Soup... (Better)

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09.09.2017

Everything from scratch. Onion soup is the most traditional and comforting dish ever in France, but did you know you could make Onion Soup better ? Tastier and more Efficient . Crispy bread, Homemade beef stock, Caramelized onions, Melted Cheese are the essential ingredients to make the best French Onion Soup. Support my work on : 🤍 My Favorite Cooking / Baking ware Cheesecloth : 🤍 Non stick cooling rack : 🤍 Silicon pastry mat : 🤍 Stainless Steel Mixing Bowls : 🤍 Baker's Half Sheet Tray : 🤍 Small kitchen scale : 🤍 Non-contact Digital infrared thermometer : 🤍 Lodge Cast Iron Skillet : 🤍 Digital Food Cooking Thermometer 🤍 * MY FILMING GEAR * Canon 70D Camera : 🤍 Canon 10-18mm Vlogging lens : 🤍 Sigma 18-35mm 1.4 all around Food Lens : 🤍 Canon 100mm Macro Food Lens : 🤍 Rode VideoMic Pro (microphone) : 🤍 Mini tripod : 🤍 Bigger tripod : 🤍 Gorillapod Flexible : 🤍 My Smartphone with a good lens : 🤍 * SUBTITLES * You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : 🤍 * MUSIC * Music by Grolok Panicrum 🤍 🤍 * * MERCH * * I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : 🤍 * * FACEBOOK * * 🤍 for mouth watering photos and good discussions ;) * * INSTAGRAM * * 🤍 * * TWITTER * * 🤍 * COOKBOOK PROJECT * It's getting close to a real deal ! I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : 🤍 Lots of love, Alex

How to Make Bread | Bread and Butter Adventures ( Part 1 ) #ad

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11.11.2015

Bread and Butter Part 1 : How to Bake your own loaf of Bread at home with a domestic oven. I've teamed up with Kenwood to create the ultimate Bread and Butter Experience. (link) Part 2 : How to make BUTTER : 🤍 Ingredients you need : Flour, Water, Yeast, Salt and a Dutch Oven. Yes a dutch oven. It's the perfect way to bake your bread at home. Also, No need for sugar, modern yeast are powerful enough. No need for oil either. Instructions : 40 grams of fresh yeast, in 600 ml of tepid mineral water, or 15grams dry yeast. In the bowl of the mixer drop 18g of salt. Then add a kilo of bread flour and start slowly mixing. Add the water and the yeast. As soon as everything is properly incorporated, set the speed to minimum, and knead the dough for 10 minutes. First proofing : Place the dough in an airtight container and let it proof in a warm and dark place for 1 - 2 hours. Then, Press down the dough, shape as seen in the video. Second proofing : Place the dough in an airtight container and let it proof in a warm and dark place for 30 minutes to 1 hour. Meanwhile, Heat dutch oven to 250°C or 480°F. Out of 2nd proofing, Sprinkle the dough ball with flour. Now using razor's blade, score the surface a few times. Squeeze on oven proof gloves, get the dutch oven out, place the dough ball inside. Back in the oven. I bake my bread at 250°C for 30 minutes, then at 230°C for another 30 minutes. Charline & La Ferme de Courberonne can be found here : 🤍 Link to the product I used in the video : 🤍 * * LOVE & SUPPORT * * Support my work on : 🤍 Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! * SUBTITLES * You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : 🤍 * * MERCH * * I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : 🤍 * * FACEBOOK * * 🤍 for mouth watering photos and good discussions ;) * * INSTAGRAM * * 🤍 * * TWITTER * * 🤍 * COOKBOOK PROJECT * I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : 🤍 Lots of love, Alex

The Best BEEF BOURGUIGNON in Paris ?

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15.10.2022

Beef Bourguignon at a Restaurant Level. Get Exclusive NordVPN deal here 🤍 - It's risk-free with Nord's 30-day money-back guarantee Beef bourguignon aka bœuf bourguignon aka beef Burgundy is a Traditional French beef stew braised in red wine and beef stock. The wine used is often wine from burgundy. Beef Burgundy is typically flavoured with carrots, onions, garlic, pearl onions, mushrooms, and bacon. Beef bourguignon in a restaurant can be quite different than the home version. it's usually more visually exciting and the textures often are more contrasted. Big Thanks to Le Petit Celestin and Chef Jaïs there : 🤍 Address: 12 Quai des Célestins, 75004 Paris Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Become a member now ! 🤍 Submit subtitles here : 🤍 Do you know StoryBlocks ? Great stock footage for your own videos : 🤍 Amazing audio footage for your own videos : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by Artgrid.io : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh 2nd camera operator : Antony Gomes 2nd Editor: Luca Hohler Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

I Try To Master The World's Best Carbonara Pasta (full recipe)

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14.05.2022

My full breakdown of how Luciano Monosilio makes the best Spaghetti Carbonara Rome has to offer. Get Exclusive NordVPN deal here 🤍 - It's risk-free with Nord's 30-day money-back guarantee. Enjoy the vid and get the Carbonara poster below : North America : 🤍 Europe, EMEA, Asia : 🤍 Here is the Original Carbonara Recipe from the business card I got in 2022 at "Luciano - Cucina Italiana" in Rome. Ingredients : 280g spaghetti 4 egg yolks 200g guanciale in 1cm cubes 30g grana padano, grated 20g pecorino romano, grated Instructions : - Cook pasta in boiling water like mentioned on package. Frying little guanciale cubes in order to make them crispy outside and soft inside. Whisk in a bowl the egg yolks, the grana padano, the pecorino and the melted fat obtained from frying guanciale. Let this mixture rest. Once pasta is cooked, mix? (mantecarla) the mixture, ground pepper, and the little cubes of guanciale in a bowl, add a little warm water, and mix to get it creamy. Plate the pasta, springkle pecorino cheese oon top, and grrind fresh pepper too. Serve at the right temperature, not too hot, not too cold, tepid. Now, below are my personal notes on how to really make carbonara pasta like Luciano Monosilio. EGGS : 70g pasta per person seems a good amount since the ddish is very rich. Use only egg yolks (1 per person) if you want a richer, yelower colour, or use whole eggs if you want it a little more traditional. PASTA : Spaghettoni, thick spaghetti are prefered to spaghetti. They take longer to cook, it gives you more time to cook the sauce PLUS they are hardder to overcook. Worst you could do is cappelli, vermicelli. They would mush and soak up too much sauce anyways. Pasta pot should be wide more than tall, especially for cooking spaghetti/oni. Underseason the water ( a pinch is plenty). Water level should be 1/2 inch (1cm) over pasta. Stirring is mandatory. Undercook pasta by 2-3 minutes, this will compensate for the amount of time they spend in the bain marie afterwards. MEAT : Luciano cuts guanciale in cubes, not matchsticks. The card says 1cm cubes but it’s more than that. At least 1/2 inch / 1.5 cm if not 2, as they shrink a bit during frying. If you’ve ever cooked steak before, you know that obtaining perfect medium rare center is easier with a thicker piece. Overcook = dry. Cooked right = juicy. Don’t go high heat. Pork fat has a low smoking point. Also, the chunks are too big for this they would be burnt outside and raw inside. Go Medium high to sear first, and then low. Once they are crispy on the outside, get them off the heat. Room temperature is fine. Keep all that melted guanciale fat, we’re gonna need HALF OF IT, not all of it, for the sauce later on. BAIN MARIE / DOUBLE BOILER METHOD : Ingredients mix better if they are warm, and using a double boiler instead of just a frying pan, means it will be more gentle. We’ll have more control, and we’ll be able to stay below 65°C where eggs start cooking and cheese start creating lumps. Large heatproof bowl over simmering water, the bottom of the bowl can't touch water? Whisk hard to mimick the SABAYON technique. SABAYON is a foamy custardy dessert where eggs are whisked over a bain marie. This dish really is about the light/foamy/airy texture. Air bubbles enhance sensory properties. As you whisk : Drizzle pork fat in there. This is the same proccess as for HOLLANDAISE SAUCE. By gradually incorporating fat you create an foamy emulsion. Holanlldaise uses clarified butter but here it’s pork fat. The rest you can most likely get it from my video. Practice. Practice and Hang in there. You got this ! I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by Artgrid.io : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor : Joshua Mark Sadler 2nd editor Sean Miller Assistant editor Lucas Hohler 2nd Camera operator : Antony Gomes Producer : Eva Zadeh Salut, Alex

Is This The Future Of Sharpening ?

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24.03.2018

I made a Bluetooth Sharpening Device to help me Sharpen Better ! Snaps to the blade of your Chef knife and allows you to monitor your knife angle during sharpening. DIY High-tech stuff. Telling you. Check out Becky's full assembly video : 🤍 Instructable available here : 🤍 Pre-order my COOKBOOK ! 🤍 Support my work on : 🤍 Submit subtitles here : 🤍 Music by Ricko James - Moon Face : 🤍 and by Epidemic sound : 🤍 Merch ! Get posters and t-shirts : 🤍 My other social accounts : 🤍 🤍 🤍 I am making an cookbook ! if you are interested, drop me a line there : 🤍 Salut, Alex

The Stir-Fry Masters You've Never Heard Of

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22.05.2021

The Path To Fried Rice Ep4 : I was looking for Stir Frying tutorials but things escalated... Download Karma (formerly Shoptagr): 🤍 You can now officially buy my "Blue-Fridge" Notebook ! Made in France, 100% Recycled, and.... Free International Shipping : 🤍 if you want to know more about the Stir Fry chefs I mentioned, here are a few links to Bilibili, Baidu and YouTube. (for some reason many Chinese chefs have been opening channels on YouTube recently) #1 美食状元哥 Gourmet champion : my boxing champion. The best at rocking the wok. 🤍 #2 Chef Cai Guangjiang 大厨蔡光江. El professor ! friendly smile and an amazing gripping technique. 🤍 #3 子浩美食工作室 : Zihao Food Studio. Poker face. what a smooth and talented wok professional ! He makes stir frying effortless. 🤍 🤍 Making this episode has opened my eyes on how to grip the wok properly using a grip cloth, how to pan toss the wok like a pro and also how to stand beside the wok and use my core strength to wield it. ( or just to stir fry 😅) I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Do you know StoryBlocks ? Great stock footage for your own videos : 🤍 Amazing audio footage for your own videos : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by Artgrid.io : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

Pro Chef Reacts.. To Alex's Seafood Paella! @FrenchGuyCooking

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25.12.2022

We are going to see how Alex the French Guy Cooking, makes Paella! Be sure to check out his other paella video after this one! 🙏 HELP SUPPORT MY CHANNEL 👉 Single Donations: 🤍 👉YouTube Memberships: 🤍 👉Become a Patreon: 🤍 📱FOLLOW US ON:📱 ▶ Facebook: 🤍 ▶ Instagram: 🤍 ▶ Twitter: 🤍 My Cooking Course: 🤍 Alex's Paella Video: 🤍 Valencia Video: 🤍 🛒MY KITCHEN EQUIPMENT:🛒 ▶Paella Pan!: 🤍 ▶BlackBoard Plate (Pizarra): 🤍 ▶My Chef Knife (that I use every day!) 🤍 ▶Paring Knives (can never have too many!) 🤍 ▶Cutting Boards: 🤍 ▶My favorite pot! (It's a workhorse!) 🤍 - DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!i9

I Thought SALT Was Boring. Boy, Was I wrong.

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12.11.2022

I thought SALT was boring. Boy was I wrong. First 1000 people to use this link will get 1 month free trial of Skillshare: 🤍 In the Salt Marshes of Guérande in Western France, Brittany, Salt is made from seawater, which is then evaporated thanks to wind and sun. The technology they use to make salt is both clever and very ancient. They use gravity and different sizes of shallow pools to move seawater around these Salt "pans". This particular place is called Guérande and it is located in Western France, in Brittany. Salt mounds are created to gently dry salt in the sun. Big Thanks to Meredith and Gaultier from "Les artisans du sel" : 🤍 Support my work on : 🤍 I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Do you know StoryBlocks ? Great stock footage for your own videos : 🤍 Amazing audio footage for your own videos : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by Artgrid.io : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

I Got Schooled by a French Master "Saucier"...

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26.09.2020

Mother Sauces Ep2 : I went to Four Seasons Hotel George V to learn how to make 3 Michelin Star Sauce. SquareSpace : 10% off your 1st order using 🤍 Big thank you to Chef Le Squer and Executive Chef Romain Mauduit for teaching me so much during that cooking session. I've definitely upped my Sauce game ! Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor : Joshua Mark Sadler Producer : Eva Zadeh Camera Operator B-CAM : Antony Gomes Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

The Only Method I Trust For A Perfect Steak...

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11.05.2019

Before discovering sous-vide, I have lived in fear of wasting great quality meat by overcooking or undercooking it. No more. Go to 🤍 and use code FRENCHGUY to get 75% off a 3 year plan plus 1 extra month for free. Visual Steak Doneness Chart #1 : 🤍 Great Sous vide machines to consider : Anova : 🤍 and ChefSteps : 🤍 Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 My other social accounts : 🤍 🤍 🤍 Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Director, Author, Host & 1st Camera : Alex (bril') Editor : Joshua Mark Sadler Salut, Alex

I Try To Master Jacques Pepin's Perfect Omelet...

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07.04.2018

Jacques Pépin himself answered here : 🤍 I tried to Master the Perfect French Classic Omelette. It took me 9 Omelettes, 32 eggs and 6 antacids. Here's a great pan : 🤍 Pre-order my COOKBOOK ! 🤍 Support my work on : 🤍 Jacques Pépin Omelette Masterpiece : 🤍 To get the right number of egg for your pan, the Omelet(te) spreadsheet is here : 🤍 The Twelve Commandments of the Omelet : * Optimal pan/eggs ratio * Whisk it, no lumps * Pan temperature (medium-hot) * Butter be bubbling not browning * Lil’ sound when pouring the eggs * Combo move, Pan back and forth + Fork’s eights * Shake flat, Shake Tilted, Take off the heat * Thin skin on top, easier to fold, Thicker at the bottom * Duck/moon shape * When TAP TAP, almost flat. * Seal it and or stuff it * Reverse hand Support my work on : 🤍 Submit subtitles here : 🤍 Music by ........... and by Epidemic sound : 🤍 Merch ! Get posters and t-shirts : 🤍 My other social accounts : 🤍 🤍 🤍 I am making an cookbook ! if you are interested, drop me a line there : 🤍 Salut, Alex

The Bowl That Was Broken...

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I broke my favorite Japanese bowl, so I googled how to fix it. That's when I discovered #kintsugi, A Japanese repairing technique which emphasizes the stories of those objects that we love. My cookbook is coming : 🤍 Support my work on : 🤍 Mizuyo Yamashita has an instagram, so go give her some love ! 🤍 Get my posters and t-shirts : 🤍 Submit subtitles here : 🤍 Music by ........... and by Epidemic sound : 🤍 My other social accounts : 🤍 🤍 🤍 Salut, Alex

Croque Monsieur Sandwich : You can cook French !

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The most simple recipe ever created by french people. The aim of this video is to prove you that french food isn't always posh and windy and overcomplicated... * * LOVE & SUPPORT * * Support my work on : 🤍 Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! * SUBTITLES * You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : 🤍 * * MERCH * * I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : 🤍 * * FACEBOOK * * 🤍 for mouth watering photos and good discussions ;) * * INSTAGRAM * * 🤍 * * TWITTER * * 🤍 * COOKBOOK PROJECT * I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : 🤍 Lots of love, Alex

Attempting to French-ify Ramen with Alex French Guy Cooking

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12.11.2019

Shop the gear in this video (and more) at ProHomeCooks.com ➡️ 🤍 Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below! ↪️ Pots & Pans; 🤍 ↪️ Knives; 🤍 ↪️ Small Appliances; 🤍 Find recipes and more at our blog 📝 ➡️ 🤍 Welcome to the first episode of live cooking lab with Guest Alex French Guy Cooking. Alex has been crushing the food videos on youtube for over 6 years and in our cooking conversation today we dive deep into his creative process as well as what it take's to change and evolve as a creator on this platform. Oh yeah, we also attempt to make the worlds first French ramen... Alex on Youtube - 🤍 Alex on Instagram - 🤍

Raspberry Cheesecake in Burgundy France ! Dusting off French Food ( vegan )

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Who said French food could not be modern ?? Here's a Video recipe on how to make a gluten free, dairy free, raw, refined sugar free, and vegan raspberry cheesecake. And it's delicious ! I made it outside in the vineyards of the Burgundy Region in France. What a lovely time :) In this video I met Sylvain Oliver, an organic grower of berries. He makes the best Blackcurrant cream on the planet, period. check his website on : 🤍 Nothing could have been possible without the help of The Burgundy Region ! 🤍 for more informations ! Music credits : ProleteR Check him out : proleter.bandcamp.com/ Youtube Subscribe : 🤍 Facebook : 🤍 for mouth watering photos and good discussions ;) Instagram : 🤍 I am thinking of making a great cookbook, if you are interested, drop me a line there : 🤍 Lots of love, Alexis Gabriel

This Italian Pasta Dish Had A Tremendous Impact On Me... (Cacio e Peppe)

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No butter - No cream. True "Cacio E Pepe" only requires Pasta, Pecorino cheese and Black Pepper. Still the creamiest Pasta dish ever. My cookbook : 🤍 Support my work on : 🤍 Get my posters and t-shirts : 🤍 Classic pasta for this Roman Cacio e Pepe dish include : Tonnarelli or Pici. Parmesan cheese can be use but at your own (diplomatic) risks. Black pepper is not only a seasoning, it's a main actor. Become a member now ! 🤍 Submit subtitles here : 🤍 Music by ........... and by Epidemic sound : 🤍 My other social accounts : 🤍 🤍 🤍 Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

I Try to Master The World's Best Mashed Potatoes...

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32 Michelin Star Chef Joël Robuchon owed a lot to his signature dish: Pomme Purée. 2 months Skillshare for free : 🤍 Help me reach out to Chef Eric Ripert to get some feedback on my Mashed Potatoes skills ! Whatever he answers, good or bad, I'll post it on this channel 😱... His Twitter and Instagram accounts both are : 🤍ericripert. Please behave 🤞🙏😂 I challenged myself to recreate what's considered by many the world's best Mashed Potatoes. In the end, here the shortlist of ingredients : 1 kg fingerlings potatoes, 1-1.5 cups whole milk, 250g unsalted butter. The rest is just pure technique. Butter Fridge Magnet this way : 🤍 Nice Potato Ricer : 🤍 Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor : Joshua Mark Sadler Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

F*** French Fries and Tartare Sauce

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12.03.2014

French Fries or Chips as you may call them. Crispy Junk Food from France. Yes. It exists and it's delicious and so simple to make. * * LOVE & SUPPORT * * Support my work on : 🤍 Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! * SUBTITLES * You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : 🤍 * * MERCH * * I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : 🤍 * * FACEBOOK * * 🤍 for mouth watering photos and good discussions ;) * * INSTAGRAM * * 🤍 * * TWITTER * * 🤍 * COOKBOOK PROJECT * I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : 🤍 Lots of love, Alex

Immersive French Market Experience... Paris Flog #1

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I am in Paris with a bunch of friends, Sourcing beautiful ingredients in a French Market, and then cooking them simply in a tasty Tartine #bonappetit Ingredients included : Comté from Jura, Garlic from Lautrec, Chicken from Landes, Cream from Isigny, Cognac from Cognac, Sourdough Bread cause what else.... Support my work on : 🤍 My Favorite Cooking / Baking ware Cheesecloth : 🤍 Non stick cooling rack : 🤍 Silicon pastry mat : 🤍 Stainless Steel Mixing Bowls : 🤍 Baker's Half Sheet Tray : 🤍 Small kitchen scale : 🤍 Non-contact Digital infrared thermometer : 🤍 Lodge Cast Iron Skillet : 🤍 Digital Food Cooking Thermometer 🤍 * MY FILMING GEAR * Canon 70D Camera : 🤍 Canon 10-18mm Vlogging lens : 🤍 Sigma 18-35mm 1.4 all around Food Lens : 🤍 Canon 100mm Macro Food Lens : 🤍 Rode VideoMic Pro (microphone) : 🤍 Mini tripod : 🤍 Bigger tripod : 🤍 Gorillapod Flexible : 🤍 My Smartphone with a good lens : 🤍 * SUBTITLES * You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : 🤍 * MUSIC * Music by https:// https:// * * MERCH * * I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : 🤍 * * FACEBOOK * * 🤍 for mouth watering photos and good discussions ;) * * INSTAGRAM * * 🤍 * * TWITTER * * 🤍 * COOKBOOK PROJECT * I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : 🤍 Lots of love, Alex

Jamie's Big Brunch Pancakes with French Guy Cooking | #MYPANCAKEDAY

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02.03.2014

Jamie is joined by the brilliant Alex from the French Guy Cooking channel and they're cooking up a 'magnifique' Californian inspired savoury dish that's just perfect for this Pancake Day (actually it's perfect any day!) What could be better then a fluffy pancake topped with avocado, crispy bacon and chilli. 'C'est bon.' Find the recipe here: 🤍 COOKING WITH AMBER: 🤍 THE CHIAPPAS: 🤍 CUPCAKE JEMMA: 🤍 COOKING FOR GOOD: 🤍 DJ BBQ: 🤍 FELICITAS PIZARRO: 🤍 FOOD BUSKER: 🤍 FRENCH GUY COOKING: 🤍 MVK: 🤍 JAMIE OLIVER: 🤍 ONE CUP PANCAKE: 🤍 RIVER COTTAGE: 🤍 UTOBIA: 🤍 For more nutrition info, click here: 🤍 Jamie Oliver's Food Tube | 🤍 Subscribe to Food Tube | 🤍 Twitter: 🤍 Tumblr: 🤍 Facebook | 🤍 More great recipes | 🤍 #MYPANCAKEDAY #FOODTUBE x

Le Studio Is Looking Sharp !

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Part 2/2 of my studio renovation. I added tools panels, constructed a video gear storage, hacked an ikea furniture, invented a smart-ish post-production desk and I even polished the old blue friend... Phew ! Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 My other social accounts : 🤍 🤍 🤍 Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

How To Make Brioche Bread Better !

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Fluffy, Buttery and Golden Brioche Bread is easy to make. That Lovely Brioche will feeds you belly, friends and family and make people happy :) Ingredients for a BIG BRIOCHE BREAD ( 12 thick slices ) - - 500g Baking Flour (strong flour, refined one) - 2 eggs - 50g sugar =2 heaped tbsp - 8-10g salt = 1 tsp - 10g dry yeast (it's often mentioned on packages how many grams there are in em) - or 20g fresh yeast - 100g butter (again look at the grams on packages) - 200g (ml) milk ( small glass ) Instructions - - Stand mixer, beat flour eggs, milk and yeast until combined. - Add butter, sugar, salt, then mix thoroughly until smooth and elastic. - Proof the brioche dough in a covered bowl for 1 - 2 hours, until it did double in size. - Push down, divide in three, make sausages. - Braid it in a compact way. - Place brioche dough in cake tin for the record my cake tin is 30cm or 12in X 13cm or 5in X 8cm or 3in. - Proof again until risen but not too much ( 20 min or so ) - Temperature is key, warm place to proof is much better. - Brush with eggwash = 1 egg and 2tbsp milk - Bake in preheated oven 🤍200°C or 390°F for about 25min or until golden brown. - Cool down and enjoy. - Great tune by : CLOZINGER - QUADRICOLOR 🤍 - * * LOVE & SUPPORT * * Support my work on : 🤍 Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! * SUBTITLES * You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : 🤍 * * MERCH * * I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : 🤍 * * FACEBOOK * * 🤍 for mouth watering photos and good discussions ;) * * INSTAGRAM * * 🤍 * * TWITTER * * 🤍 * COOKBOOK PROJECT * I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : 🤍 Lots of love, Alex

My Homemade Pizza Oven Actually Works ! (part 3)

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Custom Pizza Oven Part 3 ! SquareSpace : 10% off your 1st order using : 🤍 ! Check out our Podcast : 🤍 DISCLAIMER : THIS VIDEO IS MADE FOR ENTERTAINING PURPOSES ONLY. IT FEATURES ACTIVITIES PERFORMED EITHER BY PROFESSIONALS OR UNDER THE SUPERVISION OF PROFESSIONALS. ACCORDINGLY, I MUST INSIST THAT NO ONE ATTEMPT TO RE-CREATE OR RE-ENACT ANY STUNT OR ACTIVITY PERFORMED IN THIS VIDEO. AS A REMINDER : I AM AN ELECTRICAL ENGINEER AND I HAVE BOTH EXPERTISE AND EXPERIENCE TO CONDUCT SUCH EXPERIMENTS. DON'T TRY ANY OF THIS. Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor : Joshua Mark Sadler Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

The Day I Mastered Sharpening.

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[It's "BCK" I know] How to sharpen your knife using a whetstone WITHOUT being a 100-years-old-Japanese-sushi-chef. Get the sharpening stone here : 🤍 Get the Food Pairing poster here : 🤍 Support my work on : 🤍 Knives I use : MY Custom Tattooed knife is based on : 🤍 Shanzu "pebbled" knife : 🤍 Victorinox Chef knife : 🤍 Marttiini Fillet Knife : 🤍 Chinese cleaver : 🤍 Help people understand that f* French : Submit your subtitle here : 🤍 Music by Phreakdaprof : 🤍 🤍 🤍 🤍 I am actually in the making of a cookbook, so if you are interested, drop me a line there : 🤍 BIG love, Alex

'Just a French Guy Cooking': Making the humble omelette easy

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Subscribe to France 24 now: 🤍 FRANCE 24 live news stream: all the latest news 24/7 🤍 Today's Perspective segment had a culinary flavour. Our guest was Alexis Gabriel Aïnouz, who's better known by his YouTube name "A French Guy Cooking". He's had his tips and tricks published in a new cookbook, after launching his online tutorial channel four years ago, showing us how to make everything from a show-stopping supper to moreish midnight munchies. Visit our website: 🤍 Subscribe to our YouTube channel: 🤍 Like us on Facebook: 🤍 Follow us on Twitter: 🤍

Alex ! Just a french guy cooking.

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Salut ! I'm Alex, self-taught home-cook and filmmaker. Food makes me happy. And mad. But mainly happy. ( "Salut" means hi in French ) Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Music by Epidemic sound : 🤍 My other social accounts : 🤍 🤍 🤍 Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

It Took 36 HOURS To Create This INSTANT MEAL

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SquareSpace : 10% off your 1st order using 🤍 I turned Beef Bourguignon into an instant meal. I made a miroir, which is an extreme wine reduction. I also made stock cubes myself. I cooked Beef sous vide for 25 hours. All this, so that on weeknight, I can have beef bourguignon in under an hour. I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Do you know StoryBlocks ? Great stock footage for your own videos : 🤍 Amazing audio footage for your own videos : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by Artgrid.io : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

Alex French Guy Cooking shares some advice 👆

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06.11.2021

A #shorts piece of advice from #TheEmulsion podcast feat. 🤍alex - what do you folks think? Take this episode "to-go" and listen on your favorite podcast player #TheEmulsion 🎙→🤍 My Guest today is Alex Aïnouz- the Co-host of the Food But We Digress Podcast, owner of the self-titled YouTube Channel Alex French Guy Cooking, and the author of the cookbook of the same name. I want to talk to Alex about changing industries, combining his electrical engineering background and passion for food, being inspired, and learning by doing. Show Notes: Alex on YouTube: 🤍Alex Alex on Instagram: 🤍 Alex on Twitter: 🤍 Alex on Facebook: 🤍 Food, But We Digress...: 🤍 Alex's Cookbook: 🤍 Connect with Alex: 🤍 Get updates on The Demi Skills Course: 🤍 Modernist Cuisine: 🤍 Serious Eats: 🤍 The Engineers Cookbook: 🤍 Power of Now: 🤍 Momofuku Milk Bar By Christina Tosi: 🤍 The Obstacle Is the Way: 🤍 The Cornerstone of Eggs Benedict (Hollandaise Sauce Recipe) by Alex: 🤍 This Italian Pasta Dish Had A Tremendous Impact On Me... (Cacio e Peppe) by Alex: 🤍 — 🙏Thank you for watching this video. I hope that you’ll keep up with the weekly videos I post on the channel, subscribe, and share your learnings with those that need to hear it. Your comments mean the world, so please take a second and say ‘Hey’ ;) — 🤑Support my content and gain access to my exclusive Community page for just $5/month: 🤍 — 🔪Browse gear I've reviewed on the channel: 🤍 📐Sharpening supplies: 🤍 🥄Small but mighty kitchen gear I recommend: 🤍 _ Find me: 💌→The 80/20 Edge Email Newsletter: 🤍 🎙→Podcast: 🤍 💻→Website (everything): 🤍 📸→Instagram (watch my stories/check my photos): 🤍 🐦→Twitter (talk to me): 🤍 📦→Kit(all the gear I probably used to shoot this video): 🤍 ▶️ →Share the channel with someone: 🤍 💙→Facebook: 🤍 👻→Snapchat (say hi): jkhan1 — 👥Sign up for one-on-one coaching with me: 🤍 🎶I get music for my videos through MusicBed - if you enjoyed the track from this video, check out the catalogue & find songs for your own content!: 🤍 — 👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket. I host a weekly podcast called The Emulsion 🤍 where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life. — 💌Send me mail: Justin Khanna 212 Broadway E Unit 22725 Seattle, WA 98102 USA Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.

Who is the French Guy Cooking ? Interactive Q&A !

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Everything you need to know about the Frenchie. Let's get to know each other. Well mostly knowing me with this video. You get it. The spots in Paris : 🤍 The song I am listening at the moment : Faada Freddy - Borom Bi Youtubers I would definitely recommend : - 🤍 - 🤍 - 🤍 - 🤍 - 🤍 - 🤍 Subscribe here : 🤍 Salut !

Can I Cook Paella Like a SPANISH CHEF ?

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10.12.2022

Paella is about perfectly cooked plump juicy grains of rice, infused with bold flavours. Go to our sponsor 🤍 for 10% off your first month of therapy with BetterHelp and get matched with a therapist who will listen and help. Bomba rice is the key. 10 minutes boiling or less, 10 minutes simmering or less, 30s on high heat. Saffron, tomato, garlic, fish stock. I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Do you know StoryBlocks ? Great stock footage for your own videos : 🤍 Amazing audio footage for your own videos : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by Artgrid.io : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh 2nd camera operator : Antony Gomes 2nd Editor: Luca Hohler, Sean Miller Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

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