Ben Maxwell
@thestrongcook • 185,500 subscribers
Videos
Welcome to… Fine Dining FUNDAMENTALS 🔪🍽️ In this series, I’ll be sharing the techniques that set restaurant food apart. From flavourful oils, to silky smooth purées, we’re going to be covering all the bases. While these recipes might seem difficult, I’ll walk you through each one, to show you how easy they can be. And even if you’re not a fan of fine dining, these tricks can be used to elevate even the simplest of meals! Be sure to drop a follow - the first episode is out tomorrow! ✌️ #finedining #fundamentals #michelinstar #homecooking #recipe
Ben Maxwell1,700,000 görüntüleme • 24 gün önce
How to Make Chicken Stock 🐓🥕🧅 - BASICS WITH BEN INGREDIENTS: 10 lbs chicken bones (carcasses and necks) 2 large carrots 2 large onions 2 stalks celery 4 sprigs thyme 4 bay leaves 1 tbsp black peppercorns 15L cold water INSTRUCTIONS: 1. Place all of your bones in a large, heavy bottom pot (or multiple… I used 2 pots). Cover your bones with cold water. Leave at least 1" from the rim of the pot, and ensure your bones are submerged by at least 1" of water. If needed, use more pots or a larger pot to accommodate. 2. Bring your stock to a boil over medium/medium-high heat. While doing so, gently shake/stir your pot to make sure no bones are sticking to the bottom of the pot (they might burn if so). While your pot is coming up to a boil, prep your ingredients. Chop your onions, carrots and celery into large chunks. You can leave the peels on if you’d like - just make sure your vegetables aren’t dirty! Aim for a 3:2:1 ratio of onions:carrots:celery. 3. Once your stock comes up to a gentle, rolling boil, immediately turn the heat down to low. You will notice that a large quantity of "foam" has formed on the surface of your stock. Thoroughly skim away all of this foam, and discard. This step is critical in ensuring your stock does not get cloudy and bitter! Once your stock has been well skimmed, the water should be clear. At this point, you can add your mirepoix, herbs and peppercorns. 4. From here, your stock will continue to very gently simmer over low heat for 4-6 hours. The most important part of this step, is to skim every time you see traces of "foam" floating on the surface. Doing this every 20-30 minutes while your stock is simmering, especially during the first 2 hours, will make a massive difference to the quality of your stock. 5. You will know your stock is finished, when it has reduced my roughly 20% of its original volume, and when you taste the stock, it tastes delicious and chicken-y; think the flavour of a nice chicken noodle soup broth (minus the salt). At this point you will have extracted all of the flavour out of your bones and vegetables. 6. Strain your stock carefully through a fine mesh sieve. Start first by ladling your stock through the sieve, then when your stock pot is less than half full, with the assistance of a wire rack, pour the remaining stock directly through the sieve. 7. Allow the stock to fully cool down in the fridge uncovered. Scrape off all of the chicken stock that floated to the surface of the stock and solidified. Save this chicken fat for cooking - it’s delicious! #chicken #stock #chickenstock #recipe #homecooking
Ben Maxwell491,100 görüntüleme • 8 ay önce
How to Make the Cavatelli From THE BEAR 🐻 - INGREDIENTS - 6 large Roma/San Marzano tomatoes 1/2 small yellow onion 3 large cloves of garlic 100mL white wine 1 bunch basil 2 tbsp olive oil 100g Parmesan cheese 2 tbsp cold butter 2 cups (300g) semolina flour 3/4 cup (180g) warm water - INSTRUCTIONS - SAUCE: 1) Bring a large pot of water to a boil. Prepare a bowl of ice water to the side, big enough to fit all of your tomatoes. 2) Cut 2 slits into the bottom of your tomatoes (not the stem end). Place in the boiling water for 10 seconds, then immediately transfer to your ice water. 3) Using a pairing knife, remove the skins and stem from your tomatoes. Then separate the outer firm flesh from the inner juice + seeds. 4) Finely chop the firm flesh of the tomato and set aside. Squeeze all tomato innards through a fine mesh strainer to extract as much juice as possible. This is your "passata". Discard the seeds. 5) Finely chop your garlic and onion. In a large heavy-bottom pot, sauté your onion in olive oil over medium heat until translucent (~2 minutes), then add your garlic and sauté over low heat for 2 minutes until garlic is also translucent. Deglaze with white wine and reduce until almost dry. 6) Add your finely chopped tomato and sauté for 5 minutes to help break down the tomato. Add your passata, and a few sprigs of basil tied with butchers twine (it will be removed later). Make sure you save a few nice leaves for garnish later. 7) Cover your tomato sauce and let simmer for 30 minutes. Adjust seasoning with salt and pepper when finished, remove basil and blend with an immersion blender. CAVATELLI: 1) On a clean countertop create a mound of semolina flour with a crater in the middle, and add your warm water slowly, incorporating it into your flour. Continue pushing flour into the water, until everything is combined. It should have the texture of damp sand. 2) Start working your flour/water mix into a ball, and start to knead it into a dough. Knead for 5 minutes until the dough is relatively smooth, and slightly springy when pressed. Wrap and let set for at least 20 minutes before rolling. 3) Cut dough into 8 equal pieces, and start rolling each piece into long strands approximately 1 cm thick. 4) Cut each strand into small pieces approximately 1.5 cm long. 5) Using a cavatelli board or the back of a fork, press each piece firmly into the ridges, effectively flattening it out. Then, release the piece from the ridges, while rolling the piece into itself (this creates the log shape of each cavatelli). I highly recommend using the video as reference! 6) Cook cavatelli in heavily- salted boiling water, for 6-7 minutes or until al dente. 7) To finish, warm up your sauce and emulsify in 1 - 2 knobs of cold butter. Add your cavatelli and sprinkle in a generous handful of grated parm. Adjust with pasta water as needed. 8) Plate up your pasta and top with shaved parm and basil leaves. Enjoy! #thebear #thebearfx #season4 #pasta #cavatelli #cooking #homecooking #recipe
Ben Maxwell348,200 görüntüleme • 1 yıl önce
How to Make Cheese Fondue 🫕🫕 INGREDIENTS: 500 mL dry white wine 1L chicken stock (no sodium) 1/4 cup heavy whipping cream 450g Gruyère 325g Emmental 200g Comté 4-5 cloves garlic 1/2 tsp ground nutmeg (freshly grated is best) 1/2 tsp ground white pepper 1 tbsp unsalted butter 1/4 cup corn starch Fine sea/kosher salt to taste INSTRUCTIONS: 1. Grate all of your cheese as finely as possible (as fine as your patience will allow). On this note - be sure to use whole blocks of cheese and grate it yourself, as pre-grated cheese is often mixed with different stabilizers that will prevent it from melting into your fondue properly. 2. Peel and finely chop your garlic. In a large, heavy bottom pot, sauté your garlic in 1 tbsp butter over medium-low heat, until translucent. Add your white pepper and nutmeg, stir for another 30-60 seconds until aromatic. Add your white wine, and reduce it by half over medium-high heat. Add your chicken stock, and once again, reduce by half. You should be left with approximately 500mL of liquid in your pot. You can add your heavy cream to the pot at this point, but you do not need to reduce it. 3. Create a slurry with your corn starch, using just enough water to dissolve the corn starch. Start by adding half your slurry to your pot, while whisking vigorously. You want the liquid to thicken, but not become gooey/clumpy. If needed, add more and more of your slurry in small increments, whisking it in each time, until your base is at your desired consistency. 4. Set the heat on your pot to low, and start adding your cheese, one handful at a time, whisking it until fully melted and homogeneous. Do not rush this process - as your sauce will split if you add too much cheese at once. Keep checking your fondue after each handful. You want the final product to be slightly thick and stretchy, but not too thick or thin as to not coat an ingredient dunked in the sauce. You’re looking for a perfect balance. Finish your fondue by seasoning to taste with salt, and more white pepper + nutmeg as needed. 5. Transfer your fondue to a hot-pot/fondue machine set to a low setting. You DO NOT want your fondue to boil or overheat, as it will split or stick to the bottom of the machine. If you don’t have a fondue machine, that’s okay! When making a batch this big, your fondue will stay hot for quite some time, and if you and your guests eat quickly, the fondue will stay plenty hot in the pot you cooked it in (and be gone in no time). Serve with your favourite sides for dipping, and enjoy! #cheese #fondue #cheesefondue #homecooking #recipe
Ben Maxwell176,600 görüntüleme • 9 ay önce
Daha fazla içerik yok.