3.1K
CHMustard Velouté LIKE A CHEF #chef #food
@chefswordsgram
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30トレンドリール
(12)
222.6K
ANThis combo is gonna blow your mind! Lime syrup and Parsley oil is going to be the perfect finishing touch to your freshest dishes! I used it paired with my lobster millefeuille and it’s been a real banger. Here’s all you need to make it.
For the lime syrup:
75g lime juice
The zest of 2 limes
60g of sugar
30g od water
For the Parsley oil:
150g neutral oil
50g Parsley leaves
3g of salt
Start by blending the oil, the parsley leaves and the salt with a powerful blender for at least 3 minutes. The oil needs to reach 65C due to the friction of the blades. If you don’t have a good blender you can always pre-heat the oil up to 65C in a saucepan and then blend it.
Pass it through a fine sieve and a kitchen cloth or using etamine. Transfer the oil into a frozen bowl and keep it for later. You can keep stored it in your fridge for 3-4 days or up to 3 months in your freezer.
For the syrup mix the water, the lime juice, the lime zest and the sugar in a saucepan, then bring it to a boil and let it cook for around 5-10 minutes. Pass the syrup through a fine sieve and let it cool down completely to get a next texture.
Mix the syrup and the aromatic oil and it’ll be ready to garnish your dishes!
#recipes #gourmet #cooking #chefs
@andrea_mattasoglio
149.2K
CHParsley oil
Comment recipe for the full method
@gourmet_guilherme
#chefsgreatestplates #theartofplating #viral #chefs
@chefsgreatestplates
7.8K
CHThis sauce is easy to make and takes your fish to the next level #cookingtips #cheftips #Fishàlameunière
Full recipe - Gronda link in Bio !
@chefjoshadamo
221
CHBright, fresh, and creamy, this lemon herb yogurt sauce ties the whole bowl together. Perfect with chicken, farro, and roasted vegetables, and it comes together in minutes.
Full recipe coming soon. Follow and check the link in my bio to subscribe to The Chef’s Plan so you don’t miss it.
#LemonHerb #YogurtSauce #HealthySauce #ChefTips #TheChefsPlan
@chef_chad_armstrong
4.7K
AIStilton sauce 👨🍳🧀
100g Stilton
1 small shallot (finely diced)
20g unsalted butter
200ml double cream
50ml chicken stock
50ml dry white wine
1tsp white wine vinegar
1tsp Dijon mustard
#food #chef
@aidenshack
126.9K
CHHow a chef poaches fish in beurre blanc #chef #cookingclass
Snapper poached in Beurre blanc
🧂 Ingredients
For the Reduction:
* 6 small splashes (approx. ¾ cup) white wine
* 2 small splashes (approx. ¼ cup) white wine vinegar
* Aromatics:
* 1 shallot (sliced or julienned)
* Peppercorns
* Parsley stems
* Fresh thyme
For the Beurre Blanc:
* Half of the reduced liquid (approx. 2–3 tablespoons)
* Finely brunoised shallots (half a shallot)
* Heavy cream (approx. 2 tablespoons)
* Cold unsalted butter (cut into ½-inch cubes, about ¾ cup or more)
* Salt (to taste)
* Fresh lemon juice (to balance acidity)
* Fresh chives (finely chopped)
For the Fish:
* 1 fillet of Gulf red snapper, skin on
* Salt (light sprinkle)
* Optional: water (to thin sauce slightly before poaching)
🔪 Instructions
1. Make the Reduction
* Combine white wine and white wine vinegar in a small saucepan (3:1 ratio).
* Add aromatics: shallot, thyme, peppercorns, parsley stems.
* Simmer over medium heat until reduced by half or until the flavor is strong and aromatic.
* Strain and reserve half for the sauce.
2. Build the Beurre Blanc
* In a new pan, add the reserved reduction and the brunoised shallots.
* Simmer briefly until the shallots begin to soften.
* Add the cream and reduce until it thickens slightly (loose but creamy).
* Lower the heat to very low.
3. Emulsify the Butter
* Whisk in cold butter, 2 cubes at a time, whisking constantly until fully incorporated.
* Continue adding butter gradually, increasing pace as the sauce emulsifies.
* Add a small splash of water if needed to loosen consistency.
* Finish with fresh lemon juice to balance flavor.
* Stir in finely chopped chives just before serving.
4. Poach the Red Snapper
* Lightly salt the fish fillet.
* Submerge it skin side up in the warm beurre blanc.
* Keep heat low to prevent splitting the sauce.
* Poach gently for 7–10 minutes, flipping halfway through, until flesh is cooked and flakes easily.
5. Plate the Dish
* Remove fish from pan and peel off the skin gently.
* Plate with flesh side down.
* Spoon sauce generously over the top.
* Wipe plate edges for presentation.
@chefjoshadamo
2.9K
JOSimple Yet Fancy - Sea Bass with Parsnip Puree Spinach and Saffron Vanilla Sauce
Ingredients & instructions below ⬇️
Mussel Stock (or Seafood Stock)
• 18 mussels, scrubbed & debearded
• 6 garlic cloves, peeled
• 1 large shallot, peeled
• 4 sprigs thyme
• 2 bay leaves
• 1 cup dry white wine (Sauvignon Blanc preferred)
Spinach
• 6 oz spinach, washed, tough stems removed
• 3 strips orange zest
• ¾ tsp olive oil
• Kosher salt
• 2 tsp unsalted butter
Parsnip Purée
• 2 parsnips (about 5 oz), peeled
• 1 cup + 1 tbsp heavy cream
• ½ cup water
• Pinch kosher salt
• 1 tsp unsalted butter
Saffron-Vanilla Sauce
• 1 cup reserved mussel stock
• ¼ tsp saffron threads
• 1½ tsp heavy cream
• 10 tbsp (5 oz) unsalted butter, cut into pieces
• ½ vanilla bean, split
Step 1: Make the Mussel Stock
• Add mussels, garlic, shallot, thyme, bay leaves & white wine to a pot
• Cover and bring to a boil
• Remove mussels as they open
• Strain the liquid and reserve 1 cup of stock
Step 2: Parsnip Purée
• Peel parsnips and slice into even pieces
• Simmer in water until tender
• Drain and blend with heavy cream, butter & a pinch of salt
• Blend until silky smooth
Step 3: Spinach
• Heat olive oil in a pan
• Add orange zest strips
• Toss in spinach and salt before it wilts
• Cook until just softened
• Drain well and squeeze out excess moisture
• Form into small tight bundles (or quenelles)
Step 4: Saffron-Vanilla Sauce
• Warm reserved mussel stock
• Add saffron threads & heavy cream
• Scrape in vanilla bean seeds
• Reduce slightly
• Whisk in cold butter until glossy
Step 5: Crisp the Bass
• Pat fish dry
• Season with salt & white pepper
• Heat oil in pan until hot
• Place bass skin-side down
• Press gently for the first 30 seconds
• Cook until skin is crispy
• Flip and finish cooking
#seabass #foodie #easyrecipe #fancydinner #cookingtutorial
@johnnie_eats
1.8K
CHCourt Bouillon is the OG flavour enhancer you learn at chef school and olds school French kitchens. It’s a great way to pump in a ton of flavour into dishes and you can mix it up. Recipe below 👇
1/2 Leek sliced (white part)
1 Celery stick sliced
1 Carrot sliced
1/4 Fennel sliced
2 Shallots sliced
1/2 Lemon sliced
2 Bay leaf
Couple sprigs of thyme
1 Tbsp Coriander seed
1/2 Tbsp black/white peppercorn
2 Tbsp Salt
150ml White wine
2 L water
Combine everything except the lemon slices with the water and wine. Simmer for 15-20 mis. Then take off the heat and add lemons. Cover and let this infuse for 15-20 mins. Strain court bouillon and keep in fridge for a week or couple months in the freezer. Use this to poach fish, pork, chicken veg etc. Can also be reused after poaching to intensify flavours.
#chefsofinstagram #recipe #cheflife
@chefparma
156
CHTomatoes + Citrus = An Easy Pan Sauce Without Making a Sauce��Chopped tomatoes, orange zest, fennel, and herbs come together to deglaze the pan and create a light, flavorful “almost-sauce”—no roux, no heavy steps. Crank the heat, build layers, and let the ingredients do the work.�
👉 This clip comes straight from the full cook—watch more techniques and full episodes on Chronicles of a Chef.
��#PanSauce, #ChefTips, #CookingTechniques, #SeafoodCooking, #ChroniclesOfACheff
@chroniclesofachef
63.7K
CHRecipe 👇🏻Chef tips Creamy Balsamic vinaigrette Dressing സാലഡ് സോസ്
Creamy Balsamic Vinaigrette Dressing (Chef Style)
Classic Balsamic Vinaigrette (Chef Style)
Ingredients
• Balsamic vinegar – 60 ml ( 60 g )
• Extra virgin olive oil – 120 ml ( 120 g )
• Dijon mustard – 5 g (1 tsp)
• Honey – 10 g
• Garlic – 1 small clove
• Salt – to taste
• Black pepper – to taste
Chef tips
1. Measure ratio – 1 part balsamic vinegar : 2 parts olive oil.
2. Base first – Blend vinegar, mustard, sweetener, garlic, salt & pepper.
3. Oil slowly – Add oil in a thin stream while blending for emulsion.
4. Short blend – 5–10 seconds only (avoid bitterness).Dressing should be shake it before serving
#cheftips#chefsofinstagram#foods#recipe#fypviralジ
@chef_sanojsathya
6.8K
CH🔔 The most important chef technique I can give you—master this, and everything in your kitchen gets better. #cheftips #flavor #ChefRecipes
@chefbillyparisi
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