Looks delicious! quick question: What is the reason for adding the chicken stock and cider a little at a time and let cook, instead of adding all at once and letting it cook?
Great food adventure at your channel 🌝 every time delicious & wonderful Sharings 👌all directions are very easy to follow 👌your cooking skills and techniques are excellent 👌 your new friend and Subscriber 🙂 Stay blessed and Stay Connected 🙂 hope to see you around 🙂
Cheers chef. Idea, what about using the carrot tops, it's green foliage, finely chopped, as an alternative to dill? 😁 I've grown some carrots and Googled if the carrot greens are edible, (they are) they taste mildly pungent, like a cousin to parsley... Anyhow, cheers again! 🙏
No reference to how many cups of rice he used and how many cups of stock he poured. Or what type of butter use salted? Unsalted? Nope no measurements on that either "That seem to be enough"? Isnt a measurement. he used way to much salt but we wouldn't know because guess what?? No teaspoons mentioned. So how it taste? We wouldn't know that either because he didn't even use the one he made?!. Don't get me started on that foil paper lid.
Very surprised to see a plastic fork is used, not only in a cooking school but in a hot syrupy-liquid that burns at a much higher temp than just water.
This was very helpful with the instructions and tips on having the same thickness for the chicken breasts. I am sure this will help the next time I make this for my wife and myself.
Folks this is a 'school' he's not doing a UA-cam vid as if he's teaching you all at home. It's very limited, restricted and basic don't be so harsh to judge. It's a basic cooking school.
Yeah.. pasta is not meant to be rolled with all your weight, if it takes 200lbs of pressure or more to roll the dough your doing it wrong.. also that is not how you cut fresh dough.. where did you study?? The international house of dog shit?
👍👍😀😀
What? No cream… otherwise a pretty good tasty recipe.
👍😎🍷
You don't put a dash of salt
Thank you so much ❤ very helpful
Gringo making pasta, you do not grab the dough with your hands, trimming to square and then what, to the bin? Way too thick, what a joke!!!
Yum plastic marinaded carrots mmm cancer in your dinner lol. Man could have used anything. A plastic fork wth gross.
Hahahha plastic plate to lol
LOOKS DELICIOUS ❤
Looks delicious! quick question: What is the reason for adding the chicken stock and cider a little at a time and let cook, instead of adding all at once and letting it cook?
No sound?
Great instruction. Great video.
Garlic! not onion.....please!
Not the same as in France.
Masterful.
Yea chef thank you chef..
What are the quantities used in this recipe? Otherwise, this video is useless.
Great food adventure at your channel 🌝 every time delicious & wonderful Sharings 👌all directions are very easy to follow 👌your cooking skills and techniques are excellent 👌 your new friend and Subscriber 🙂 Stay blessed and Stay Connected 🙂 hope to see you around 🙂
classic plastic plate too
Why are youusing plastic knife?That can melt and youllending up eating plastic.Great cooking technique
I fully appreciate i know Sweet F.A about cooking compared to this guy,but I did find the plastic fork surprising& Puzzling!
you know it's a master chef when plastic fork is used :D
Piece of crap video...🙄
It’s not the original Berner Rösti…
Unprofessional using plastic fork plastic plate. And he is reaching a class? I would never employ this guy. Totally low IQ
Speedo???? I always say.... "Never Trust a Skinny Chef".
How to fry potatoes . . . Doh!
Cheers chef. Idea, what about using the carrot tops, it's green foliage, finely chopped, as an alternative to dill? 😁 I've grown some carrots and Googled if the carrot greens are edible, (they are) they taste mildly pungent, like a cousin to parsley... Anyhow, cheers again! 🙏
Excellent idea.😊
As soon as you add eggs, I'm out
Wow, this was made 10 yrs ago, man am I behind. 😆
I would love to get the recipe please
Guten Abend👍🔔💖danke für das tolle Video👍🔔wünschen dir eine schöne Woche, bleib gesund, see you later. Liebe Grüße Siggi und Marianne 💖Frieden💖
ALRIGHT? OK? A total waste! ALRIGHT???
How is it a waste
How many eggs and how many egg yolks?
Such a nice video!!! ♥️🌈You have a new subscriber here💐🌈♥️🌈♥️
No reference to how many cups of rice he used and how many cups of stock he poured. Or what type of butter use salted? Unsalted? Nope no measurements on that either "That seem to be enough"? Isnt a measurement. he used way to much salt but we wouldn't know because guess what?? No teaspoons mentioned. So how it taste? We wouldn't know that either because he didn't even use the one he made?!. Don't get me started on that foil paper lid.
Best comment...😂
Jimmy kimmel is a chef?
Love this!
Get to the Fucking point!!!!
Wondering how much salt? Does anyone know?
Great recipe, thanks. Cooking with a plastic fork and serving hot food on a plastic plate rather had me thinking plastic is an ingredient though..
Lol but it is swimming in sauce. This vid is probably why you never hit famous 🤣
Got to call you out chef, no water !. Guarantee mine taste better. Just pure glace .
Very surprised to see a plastic fork is used, not only in a cooking school but in a hot syrupy-liquid that burns at a much higher temp than just water.
What about useing brown sugar instead?
This was very helpful with the instructions and tips on having the same thickness for the chicken breasts. I am sure this will help the next time I make this for my wife and myself.
always poor ingrediënts in your hand, by doing that........................... 👁️👄👁️ We are still waiting for the end of that sentense🤣🤣🤣
Lol...what kind of BS is this😂... Plastic.
No real chef uses a plastic fork. Ridiculous
A real chef doesn't need fancy tools and can cook with what he's given
so can an idiot
Folks this is a 'school' he's not doing a UA-cam vid as if he's teaching you all at home. It's very limited, restricted and basic don't be so harsh to judge. It's a basic cooking school.
Why is the teacher using a steel spoon on a non stick pan?
Yeah.. pasta is not meant to be rolled with all your weight, if it takes 200lbs of pressure or more to roll the dough your doing it wrong.. also that is not how you cut fresh dough.. where did you study?? The international house of dog shit?