Chicken & Mushroom VOL AU VENTS - Todd's Kitchen
Комментарии:
Todd's Kitchen пишет: no thats fine :)
Kgwinett пишет: I'm not being rude, but just stating my opinion..but this is hardly a recipe. I like most of your other ones but this was meh. Roughly chopped mushrooms-and half of yours are almost whole. And softened onions aren't browned. Store bought bread 'cups' pretty much? Ugh. This one wasn't good in my opinion. Looking forward to other videos, though.
Todd's Kitchen пишет: I have really never done them before, just being honest. These ones are super quick and easy to use. :)
InsanitysAddict пишет: You have just saved dinner tonight, thank you!
Todd's Kitchen пишет: I have heard of that allot as of late, I'm not to sure why ours is thicker, but i had a friend of mine in the US test it out and he said it works fine. So it maybe runnier then the one i show here but it still works the same. :)
Todd's Kitchen пишет: Thank you and i will have a look at it :)
HeatherC19 пишет: In australia I heard the thickened cream has gelatin in it already to make it thicker.
ihave7sacks пишет: I was worried they would be a bit bland Toddles, but then right at the end BAM! on goes the black pepper xD
Psycho's Video Dump пишет: I have never seen or heard about this in my entire life o_o
so unique!
Lamia Ghaith пишет: amazing thx
Todd's Kitchen пишет: Thanks :)
Todd's Kitchen пишет: WOW that was QUICK! :)
Kreisheia Pratap пишет: with no doubt u should be on master chef u are like one of the best on youtube u deserve it ;)
Stephanie Simons пишет: Yumm yumm your a great cook! X
Todd's Kitchen пишет: You sure do!
Todd's Kitchen пишет: Thanks! :)
Todd's Kitchen пишет: Thank you so much! :)
Todd's Kitchen пишет: LOL
Todd's Kitchen пишет: LOL Thank you, but I'm happy to be a home cook :)
Todd's Kitchen пишет: Same!
Jonny Thunder пишет: "Toddles"...your calling him "Toddles"....I like it.....actually I like it alot.....mmm (light globe goes on).....
ALL SUBS: I THINK WE SHOULD RUN A COMP TO COME UP WITH AS MANY NICKNAMES FOR TODD as possible.....
@Ihave7sacks has kicked it off with: Toddles
My entry: Toddolicious
Come on everyone.....come up with a nickname for Todd.......please!
4Merder4 пишет: Ah awesome thanks a bunch! :)
Todd's Kitchen пишет: Thank you :)
Todd's Kitchen пишет: Thanks and yeah im going to looking into that as i have never made the casings myself before. :)
Taylor Burns пишет: Looks good but do you have to put the mushrooms in?
Todd's Kitchen пишет: I already have :)
Leticia Romero пишет: You should show us how to make the Vol au vent cases that be great ;)
misshaleyann0121 пишет: could you do a video on how to make stuffed chicken?!
Todd's Kitchen пишет: Yes
Todd's Kitchen пишет: Thanks mate
SipEmpire пишет: This food tod Yum Yum Yum :)
Todd's Kitchen пишет: no you can leave them out
4Merder4 пишет: In which section in the grocery store did you find the Vol Au Vents? I really want to try this recipe :)
Todd's Kitchen пишет: Thank you :)
ItaloCanadese пишет: Definitely have to try it.
Todd's Kitchen пишет: They were in the bakery section.
Todd's Kitchen пишет: :)
miyynxxx пишет: Jus tried this and it tasted awesum!!!
kake love пишет: u r to good !
Sam44616 пишет: I Agree With ' TheChipcorn ' In America Our Heavy Cream Or Whipping Cream (What We Call It) Is The Consinesty Of Milk. What Should I Do? Thanks Todd Love You Kiss Kiss Lol
Todd's Kitchen пишет: Thanks :)
Greg's Kitchen пишет: i just made them, they were awesome!
Robert Prpić пишет: i need to try this
Todd's Kitchen пишет: oh thats outstanding! Thank you :)
Todd's Kitchen пишет: Outstanding! :)
Jordan Fox пишет: I LOVE Vol Au Vents x
Todd's Kitchen пишет: Thank you :)
ownomo own пишет: Hahaha when the bread just broke in half I knew he was lying when he said it was good. Just make your own vol au vent pastries
Ynhi Nguyen пишет: Can I just say that I LOVE you're videos! Everything looks so good! I've been watching you're vids for two hours now and I still have not made my homework... You're awesome! (:
Serena H пишет: Looks almost like a potpie
Todd's Kitchen пишет: Thanks :)
Todd's Kitchen пишет: I have heard of that allot as of late, I'm not to sure why ours is thicker, but i had a friend of mine in the US test it out and he said it works fine. So it maybe runnier then the one i show here but it still works the same. :)
daeunkang22 пишет: Can u season the chicken?
Todd's Kitchen пишет: I don't see why not. Take a look in your bakery section, or ask some one who works in that section. They are a pretty common pastry.
Todd's Kitchen пишет: oorr thank you :)
Justine Cijun Chen пишет: love the intro :) hahah
Todd's Kitchen пишет: p.s. they do taste pretty dam good don't they. :)
Todd's Kitchen пишет: Thank you :)
SimpleCookingChannel пишет: Yummo! :D
E.F.C Lad пишет: Love te recipe and videos todd great work!! You can also easily make the VOL AU VENTS from fresh using store brought puff pastry =)
Bartholomeo Bartholomeo пишет: Simple,easy,cooking its simpleeasycooking can you cook sopapilla it is a Mexican dessert
EasyDistraction пишет: I couldn't find the pastry at my local supermarket so, due to lack of time, i opted to put the chicken and sauce over some noodles. It tasted AMAZING =]
Todd's Kitchen пишет: You do :)
Todd's Kitchen пишет: Depends how you look at it, i like my mushrooms chunky and i don't like to over cook onions. It simply comes down to personal taste my friend. As for the cups, would you say after a long day at work you want to come home and make those things as well?
I try to have a mix of easy to prepare and more involved recipes, this way i cater for a whole range of needs. And trust me, it would take far longer just to make the cups then it does the whole recipe.
Thats my reasoning behind your feedback :)
steve tarros пишет: Why not make your own vol au vent cases quick and easy
Jonny Thunder пишет: Come on Greggo.....a nickname for Todd please....
Curtis Warren пишет: Idk why I watch these in the middle of the night. It's TORTURE! Another great recipe :)
Christina Kyrsin пишет: Do you have to put the onions in? Because my family doesn't really like onions lol
Todd's Kitchen пишет: Thank you :)
Todd's Kitchen пишет: wow really? Something new to try then :)
Todd's Kitchen пишет: So im lying now am i?
UkFisherman81lb пишет: Todd.... Once again, fantastic :) these will be made this weekend and I can't wait.
Todd's Kitchen пишет: LOL Thanks :)
Todd's Kitchen пишет: Fantastic! :)
Todd's Kitchen пишет: Can't win them all....
TheScotsman1888 пишет: Great job Todd this looks simply delish........you've done it again
Todd's Kitchen пишет: Thanks mate
Todd's Kitchen пишет: Thats for that Lorraine, i have thumbed this comment up and hope others do so everyone knows where to find them :)
WheresTheAnyKey1 пишет: damn that looks good like a mini pot pie
ethan ohayon пишет: Thanks but no thanks it's not me!
apage2turn1 пишет: This looks really good.
Girlique пишет: These look so good. Planning on making them next week as I'm sure the kids will love them. Thanks :) love your channel!
dnaisinmybody пишет: You can do it like a hot chicken. I used to like it better that way.
marieatthelake пишет: Do we have vol au vents in America? I do not recall seeing them.
Lorraine M. пишет: For anyone in the states that may be interested: the vol au vents can be found in large grocer's freezer sections as puff pastry shells or puff pastry cups (depending on the brand). Just check the picture on the package. Hooray! I can make these now!
Todd's Kitchen пишет: I have listed the ingredients in the description :)
Todd's Kitchen пишет: Thanks :)
moto19762009 пишет: とても美味しそうだったので今日真似して作りました╰(○ºั╰╯ºั○)╯
TheChipcorn пишет: Just wondering, for your ice cream videos (which are amazing) when you use thickened cream, you say it is also called whipping cream. Where I live, the whipping cream is very liquidy, kind of like the consistency of milk. Do you think I should whip it up first to become whip cream so that it is thicker? Thanks so much Todd I love your videos you're so awesome :)
Todd's Kitchen пишет: Thank you :)
Tim Gebruers пишет: Vol au vent is from my country,you make it diffrent then we make it,i cook a whole chicken in water with onion and carots,if its fully cooked drain it but do not trow the water(stock)away make a bechamel saus with the stock pull the chicken into ruff size pieces bake muchrooms and make small meatballs and cook them into water till donepit the mushrooms in the bechamel with the chicken and also the small meatballs,season it.and voila
Todd's Kitchen пишет: Thanks :)
Todd's Kitchen пишет: You can have it by its self! It taste rather good! :)
Todd's Kitchen пишет: Thats ok :)
surintevi sisowath пишет: Hey Todd um I'f u don't want to use the bread because someone is allergic to the things in it what else can u do
Collygirl21 пишет: i like mushrooms.and chickeni think i´ll like that
Jordan Foo пишет: Never heard of this but it sure does look SIMPLY DELISH!! :DD
Todd's Kitchen пишет: Hey outstanding! Please let me know how it goes :)
Todd's Kitchen пишет: no thats fine :)
Kgwinett пишет: I'm not being rude, but just stating my opinion..but this is hardly a recipe. I like most of your other ones but this was meh. Roughly chopped mushrooms-and half of yours are almost whole. And softened onions aren't browned. Store bought bread 'cups' pretty much? Ugh. This one wasn't good in my opinion. Looking forward to other videos, though.
You'll Need:
# 1 lb. (450g) puff pastry
# 5lb. (2.25kg) chicken and giblets, washed and cleaned
# 1 small onion, skinned
# 1 carrot, peeled
# 8 oz. (225g) mushroom, washed and sliced
# quarter pint of single cream
# 1 chicken stock cube
# half a pint (280ml) milk
# 2 oz. (50g) butter
# 2 bay leaves
Procedures : # Put the chicken and giblets into a large saucepan then add bay leaves, salt, pepper, onion and carrots
# Add water, cover the saucepan and cook over a gentle heat for one and a half to two hours or until the chicken is tender
# Heat the oven to 450F, Gas Mark 8, 240C
# On a lightly floured surface roll out the pastry to half to three quarters of an inch (1-1.5cms) thick
# Cut out an 11 inch (28cm) round and put on a baking sheet
# Cut a 9 inch (23cm) round in the center of the pastry, this time only cutting nearly through the pastry and brush the trop with milk
# Cook in the middle of the oven for about 45 minutes, until the pastry is well risen
# Allow to cool on a wire rack then cut out the lid
# Carefully scoop out the uncooked pastry from the middle
# Take the chicken out of the stock and cut the meat into manageable chunks
# Save half a pint(285ml) of chicken stock for the filling
# Place the butter in a saucepan and heat gently until it melts
# Add the flour, stir and cook for about 2 minutes then stir in the chicken stock and milk
# Crumble the chicken stock cube, add to the pan and bring to the boil while stirring
# Reduce the heat, add the mushrooms and stir for a further 10 minutes before stirring in the chicken and cream
# Place the vol-au-vent casing on a serving plate, fill with the chicken and mushroom filling and gently replace the li
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