Live class: Truffle Shuffle and Carl Marks Advisors - Risotto & Steak
- Shared screen with speaker view
Chef Tucker & DJ Adrian
16:12
Welcome everyone! We are super excited to be cooking with you all today! Just waiting on a few more to join before we get started : )
Paul Huettner
23:20
NYC!
Jeanine Krattiger
23:22
new jersey
Brian Finkelstein
23:29
NYC
robmondavi
23:29
Cooking from Beaufort SC,… a little SE of Napa,..lol
Jette Campbell
23:30
Charlotte, NC
Andy Chediak
23:30
NYC
jeff cole
23:30
Dallas
PMMongeu
23:32
Newport, RI
mpfefferle
23:34
ct
Robert Lau
23:36
Atlanta
Laura Glass
23:38
Atlanta
Jon McCurdy
23:40
Dallas Tx
Chad Dale
23:45
South of Boston
Bob Dean
23:50
Charlotte
Tyler and Brooke Levings
23:56
prosper tx
Paul McDonnell
23:58
Connecticut
Chef Tucker & DJ Adrian
25:54
Mise en place= Everything in is place
Bruce Olson
26:21
Chanhassen, MN (Prince’s hometown)
Andy Chediak
38:16
If you’re feeling lazy, you can use a Blender Bottle
Chef Tucker & DJ Adrian
58:16
Au sec=Almost dry
Warren Feder
01:01:01
do you add till it is absorbed and then add more?
PMMongeu
01:01:48
Can we move to the red??
Warren Feder
01:05:45
I associate chards with Sonoma more than Napa. thoughts Rob
Chad Dale
01:06:43
Are we shooting to use all of the broth?
Bruce Olson
01:10:02
if you were south of the equator would you stir counter clockwise?
Paul Huettner & Kacey Clements
01:13:37
What's the story behind the etched QR code on the white wine bottle?
Laura Glass
01:14:08
how do we know when the risotto is done?
Chef Tucker & DJ Adrian
01:15:14
Al dente= To the tooth
mpfefferle
01:16:34
do we turn heat off once its al dente?
Chef Tucker & DJ Adrian
01:16:54
Yes Chef : )
Chef Tucker & DJ Adrian
01:17:08
Turn off heat once you reach al dente
Laura Glass
01:21:22
its delicious!!!
PMMongeu
01:21:24
Amazing Cab….
Bob Dean
01:22:10
Where can we get more of the chard?
Bruce Olson
01:22:28
generally, do you recommend using a decanter for cabernets?
mpfefferle
01:23:32
my daughter Katie was also roped into Risotto making in return for wine
Warren Feder
01:32:31
best time time to salt?
Andy Chediak
01:34:12
Still waiting for pan to come to temp
Paul McDonnell
01:42:08
In a restaurant, I usually get my stake in 15 minutes. How can this be done so quickly based on what we are doing tonight?
Laura Glass
01:48:57
mine is sticky
Jon McCurdy
02:00:50
Jmccurdytx@gmail.com
Laura Glass
02:00:53
Thank You!!!!!!!!!!