How To Make Pot Au Feu: the mother recipe of French soups ( Tutorial for beginners)


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  1. Que desastre un simple cocido de res o caldo de res. Y la hace mucho al cuento solo porque es frances. Y. Ustedes muy emocionados como se. Ve su desconocimiento en cocina que hasta esto les parece maravilloso. Que despcion de la comida francesa

  2. A restorative, at the restaurant. That’s special. Now, Pot au Feu, looks like dinner in Comptche on a ridiculously rainy week. Greetings from North California, Chef!

  3. I use the Chinese technique. I put the beef in cold water. And every hour I change the water again (it turns red) . I do that 3 times. So all the blood and scum comes out. Then after that you boil it you won't have scum and you won't lose taste. Try it you will be amazed

  4. Thank you for this. I have watched hundreds of cooking videos, but this one touched me deeply. I will try to cook and really understand this, as it seems to be at the core of cooking as such.

  5. If he would have refrained from repeating himself, talking too slow, saying, "ehhh" all the time, and taking the time to explain what he is going to do in the next scene before explaining what he is doing in the next scene ANYWAY; This video would have been about half as long.

  6. This reminds me of the "boil up dinner" that we had in the Maritimes. A salted ham, or corned beef brisket is put in a huge pot, with some bay leaf and pepper corns. Covered in water and allowed to simmer away for hours while the family goes to church. After gently cooking for a few hours the meat is removed and put on the counter under foil. The pot is now full of the salt that has been simmered out of the preserved meat. The bay leaf and whatever other seasoning garnish was used can be removed, and the veg added. These are root veg that have been stored in the root cellar, because there wasn't much refrigeration. So turnip, carrot, potato, onion, cabbage…all cut up and put into the meat broth. Once cooked the veg are taken out and put on a platter along with the meat. This platter is put on the table, along with a gravy boat of the broth. A little bowl of zippy mustard can also be put out. There will also be a jar or bowl of the Maritime necessity, green chow chow, put on the table. This is Sunday dinner. Oh, I miss it!!! The left overs become that delightful breakfast, bubble and squeak.

  7. In the gift shop of Fort Point (under the South Side of the.Golden Gate Bridge) is a copy of a US Army cookbook which instructs the cooks to always skim the foam off the pots. From 1865.

  8. The Vietnamese dish " Pho " comes from Pot au feu and the French presence in Vietnam since the 16th century. If you here a vietnamese person say they say " Feu " not Fo.

  9. In my country we call this…. "penicillin", we find the body craves this food….especially
    when someone is sick we serve them this, particularly the broth. Children are feed this daily
    Cleaning of the broth is important, for flavour, so that it eaves no bitterness of the dried blood etc. that's the stuff that floats to the top, and for clarity of the broth.
    Cheaper cuts of meat are best, so that you are able to cook the meat longer, to get the best flavour for the broth.
    Also, get butcher to cut up bones with the marrow, add to pot.
    You get two meals really… broth and the main meal… the meat and vegetables.
    We add noodles or rice to the broth, making it into soup.
    This is one of the easiest meals to prepare… put everything in to pot, simmer for 1-2 hours and walk away… you are free.

  10. My grandmother living on a small farm in the Scottish Highlands regularly made this with one large piece of beef brisket. The bouillon would be served as soup with oatcakes instead of bread. Then the meat with extra boiled potatoes and kail. Very healthy and enough for my grandad to work all afternoon on the farm (croft).

  11. In my house, there's only one thing to do with all those bones: hand them off to me. Especially that shank bone and those knuckles. Wonder if part-way through, you could, were you to use more shank, reserve the bones, finish them under the broiler, and serve the resulting prairie butter with the bread and Boullion?

  12. I am a descendant of French people. (Jean De la Montanye) but I don't understand this very old cooking method. You didn't even brown the bones and first batch of veggies in the oven! It will have much more flavor if you do, (as you already know). Then you can add the meat and cook it 3 hours.Why aren't you cooking the second batch of veggies in the beef broth?

  13. no browning of the meat first? interesting. Cooks illustrated did an analysis of this dish a few years ago. the concluded that if you cook meat and veg in separate pots it works out better.

  14. Ironically my wife and I were in Paris on the day of this video. Thank you very much for the background on the history of these dishes and recipes. It really brings it home! I like your instruction methods and have subscribed to your channel.

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