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[17 - 19] what's up guys sally this is alex and
[19 - 22] yes this is the mother freaking series
[22 - 24] now if you remember when in the previous
[24 - 26] episode i went all the way to istanbul
[26 - 30] in turkey to make my own ultimate
[30 - 32] saucepad in the world of saucepan this
[32 - 34] is like formula one nascar if you're in
[35 - 38] yeah you see i i think of all of you
[38 - 40] let's put it to good use
[40 - 43] so basically my plan today is to make
[43 - 45] another mother sauces in episode number
[45 - 48] four i made sauce espanol now i want to
[48 - 51] make sauce veloute following what
[51 - 54] escoffi wrote in his culinary bible a
[55 - 58] sauce is basically just white stock thickened
[58 - 60] is basically just white stock thickened with a white whoa the first step for
[60 - 62] this recipe is to make a full blonde
[62 - 64] some white stock could use veal but this
[64 - 67] time i choose to use chicken
[67 - 73] because i'm in charge remember
[75 - 75] i made brown stock in episode four and
[75 - 77] to be honest it is very similar to white
[77 - 79] stock the only difference is that for
[79 - 82] white stock ingredients are not roasted
[82 - 83] before being simmered
[83 - 85] okay so we got the white stuff the foam
[85 - 88] blonde salted now in order to make it a
[88 - 91] sauce we need to thicken it and for that
[91 - 92] we're going to use a very traditional
[93 - 95] thickener a roux so the thickener roux is made
[96 - 98] a roux so the thickener roux is made with equal proportions of both butter
[98 - 100] and flour mix these together and cook
[100 - 102] them over low heat if you cook them for
[102 - 104] a short period of time you'll get white
[104 - 106] roux a bit longer you'll get blonde roux
[106 - 109] a bit longer you'll get brown room so
[109 - 111] for a volute sauce which is supposed to
[111 - 114] be that velvety lighting double of color
[114 - 117] subtle sauce you're aiming at a white
[117 - 120] whoa so the least cooked rule possible
[120 - 122] problem is if you don't cook it enough
[122 - 124] it's gonna taste like flour
[124 - 126] yeah you really need to cook it for at
[127 - 129] least three four minutes
[129 - 132] three four minutes and right now i've got a white hole
[132 - 134] i can't taste any flour in fact i can't
[134 - 135] taste anything because i just burned
[135 - 138] myself really bad which basically means
[138 - 142] that the whole must be ready
[143 - 145] [Music] so you start with the overall liquid
[146 - 148] so you start with the overall liquid weight and then 10 percent of that will
[148 - 156] be the amount of roux you need
[157 - 157] so in just a moment i'm going to pour
[158 - 161] into this boiling hot piping hot roll
[161 - 162] and you want to keep stirring as you're
[162 - 171] pulling the thing in
[172 - 172] right so i just brought the whole liquid
[172 - 174] to a boil and that's very important if
[174 - 177] you want to activate the gelatinization
[177 - 180] process so the texture seems about right
[180 - 184] it's extremely smooth it smells buttery
[184 - 185] almost like caramel have to confess
[185 - 188] something i was aiming at a white
[188 - 191] veloute and i got a caramel veloute fond
[191 - 193] in the first place was rather colored
[193 - 195] and so was my hoo it was blondish
[195 - 197] instead of being white-ish anyways i
[197 - 199] think it's fine so i'm gonna have it as
[199 - 202] is i can smell butter and
[208 - 210] [Music] very very nice rich
[210 - 211] very very nice rich anxious
[211 - 215] buttery the sauce is amazing yes but
[215 - 217] i've got a slight concern do i really
[217 - 225] taste the chicken look look [Music]
[226 - 228] right so clearly we are facing a problem i
[228 - 230] so clearly we are facing a problem i think it's too certain on the chicken
[230 - 232] flavor basically i think the thickener
[232 - 234] we use works great from a texture point
[234 - 236] of view but from a taste point of view i
[236 - 238] don't think it's doing its job right
[238 - 240] basically there are two things involved
[240 - 242] the volume of thickening agent we had to
[242 - 246] use in this case it's ten percent of the
[246 - 249] overall liquid weight that's enormous
[249 - 251] that's way too much and second the
[251 - 253] flower has this annoying tendency to
[253 - 255] track flavors and not to be able to
[255 - 257] release them properly but it's not a
[257 - 260] problem with console a while back i had
[260 - 262] the chance to have in my studio nathan
[262 - 266] merfold from the modernist cuisine well
[266 - 269] i'm nathan nervold and i had a career in
[269 - 271] technology chief technology officer at
[271 - 273] microsoft for many years but i always
[273 - 275] loved uh cooking while i worked at
[275 - 277] microsoft i decided i wanted to learn
[277 - 279] cooking for real so i went to chef
[279 - 281] school in france i went to chef school
[281 - 283] in france yes i got bill gates to give
[283 - 286] me a leaf of absence he's a good guy
[286 - 288] i started experimenting and i decided to
[288 - 291] write a book and it took five years but
[291 - 294] i wrote modernist cuisine which is this
[294 - 297] 2400 page giant thing that covers
[297 - 299] basically all of the techniques of
[299 - 301] modern cooking
[301 - 302] so at this moment we're just talking
[303 - 306] about traditional french cuisine and the use
[306 - 308] traditional french cuisine and the use of rules he told me different situations
[308 - 311] require different thickening agent and
[311 - 313] clearly this is the one you should be
[318 - 321] [Applause] xanthan gum one of the best discoveries
[321 - 323] xanthan gum one of the best discoveries in food science
[323 - 325] since yeast so i'm not going to lie but
[325 - 327] working with the white powder in the
[327 - 330] kitchen feels a bit odd
[330 - 332] if it does a better job than a who why
[332 - 335] shouldn't we use that instead works at
[335 - 339] any ph any temperature only have to use
[339 - 341] 0.05 percent that's almost nothing it's
[342 - 344] clearly gonna have less impact on the
[345 - 347] taste i'm excited
[347 - 350] i'm excited so 2.5 grams of xanthan gum is the
[350 - 353] amount i need to thicken 500 milliliters
[353 - 356] or a pint of my stock the problem is i
[356 - 358] only have one liter left and the second
[358 - 361] i never use xanthan gum to to thicken
[361 - 363] sauces in the past so
[363 - 366] i think it would be safer to try it out
[366 - 368] on just water fur so let me just do that
[368 - 374] [Music] [Applause] [Applause] [Music]
[374 - 376] right so it's sticking a lot to the
[376 - 379] spoon it's sticking to the edges of that
[379 - 382] container got tons of lumps i'm gonna
[382 - 385] try to solve that by mixing it with a
[397 - 399] oh that's so good tons of air bubbles
[400 - 403] trapped inside i managed to improve the
[403 - 405] distribution of the gum in the liquid
[405 - 407] that's good but now i've got a foam
[407 - 410] that's not so great
[413 - 413] so i've been doing a few research online
[413 - 414] and i basically found out that my
[414 - 416] blender is not gonna work for this job
[416 - 418] it's just introducing too much air into
[418 - 421] the liquid however a homogenizer it's an
[421 - 422] amazing device that i immediately want
[422 - 426] to buy ultrasonic homogenizer mixes all
[426 - 428] the particles inside by creating bubbles
[428 - 430] and exploding them and vacuum and also
[433 - 434] fortune [Music]
[434 - 436] [Music] now there's another type of homogenizer
[436 - 440] water stator homogenizer it works like
[440 - 441] an immersion and then you've got that
[441 - 444] spinning end trapping particles outer
[444 - 446] skirt so the rotor but
[446 - 448] it's not solving our problem like right
[448 - 450] now so i found some very interesting
[450 - 453] information on a soap making website you
[453 - 455] should be mixing your xantham gum
[462 - 462] that's that's a simple solution to what
[462 - 465] i thought was a very complicated problem
[472 - 474] [Music] can't believe i found something useful
[474 - 475] can't believe i found something useful on the internet
[475 - 478] but i think we've got a winner so that's
[478 - 480] one thing to remember when you want to
[480 - 483] disperse xanthan gum in liquid disperse
[483 - 485] it in fat first and then use it in
[488 - 489] liquid i think we got everything we need let's
[489 - 491] i think we got everything we need let's just start
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[554 - 557] turkey test question what does oled
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[563 - 565] to enter the competition thank you fast
[565 - 567] host for sponsoring this video back to
[567 - 620] it [Music] [Music] so [Music] [Applause]
[621 - 634] [Music] [Applause] [Applause] [Music]
[636 - 641] [Applause] [Music]
[644 - 644] let's not be shy with the saucer
[644 - 648] slightly sweet slightly savory
[648 - 651] it's subtle it's chickeny
[651 - 652] i was just looking for a
[652 - 654] tiny improvement
[654 - 657] the chicken flavor is more intense
[657 - 661] can only be connected to the thickener
[661 - 663] the type of thickener we use has a
[663 - 666] tremendous impact on the ability to
[666 - 667] release flavor
[671 - 674] it's cleaner this makes me salivate more
[674 - 676] the first one with the rule
[676 - 679] you get quite a creamy texture it's a
[679 - 681] good thing yes because it's very creamy
[681 - 683] but it's also a bad thing where in this
[683 - 687] case coats the whole mouth very rapidly
[687 - 689] but it's a thin layer
[689 - 691] i think i like it it feels more
[693 - 696] than a thickened sauce lighter
[696 - 698] and yet very very intense in terms of
[698 - 699] flavor it's like
[699 - 702] roasted chicken flavor it's way better
[702 - 704] i'm sorry to say this but it's way
[704 - 706] better okay i'll stand by my words it's
[713 - 713] i don't want to spoil the next episode
[713 - 716] too much but if you've been watching the
[716 - 718] series closely in the second episode i
[718 - 721] told the guy in the three michelin star
[721 - 723] restaurant that i would like to come
[723 - 726] back and have them taste my sauce that's
[726 - 728] how foolish i can be i just want to see
[728 - 731] where i stand in all this i feel like my
[731 - 732] knowledge is definitely better than it
[732 - 735] was my tools are so much better than
[735 - 738] they were and i feel like now i can not
[738 - 740] fight on the same level easy but at
[740 - 743] least i can defend myself and then it
[743 - 747] will be judgmental slightly scared
[748 - 748] i hope you enjoyed this episode we'll
[748 - 754] catch up in the next one bye-bye