Rating Chef Signature Dishes | Aaron Sanchez #cooking

Rating Celebrity Chef Signature Dishes: Aaron Sanchez's "Mole, My Way"

#cooking #food #aaronsanchez #chef #mole #mexicanfood #signaturedish

[Andmau]

Mole is so elaborate and hard to make that I think its ok to rank this as a “made at home famous dishes” but not as the dish itself

[adrianblackwell]

Black mole is one of the most intensely complex flavored sauces in all cuisine. I think most of the other moles are ok, but black mole is something special, and it's obscenely time consuming to make. Having a black mole in Oaxaca really makes you appreciate Mexican food on a whole new level.

[jackryan]

Mole is hard. Ive never had mole in any restaurant than the moms of my dads coworkers at weddings and quinceras. Grandmas are always the best cooks.

[leonardomontanez]

When making mole you're not supposed to taste any of the ingredients individually, that's the sign of a good mole. It is it's own taste.

[tecmacamoyolo]

Mole is hard. I usually buy from an experienced tía that knows what she is doing.

[peachesnsht]

Yes, mole is hard but it also depends on your palate. There are so many types that is easy to get hung up on the taste of your favorite.

[torigriggs]

My Ola’s secret ingredient was a scoop of peanut butter. It gives it an earthy depth of flavor and magnifies the chocolate. 10/10 recommend.

[LeaveYourEchoChamber]

I didn't know he was trained by Paul Prudhomme, that man was an 80's/90's TV legend that's awesome.

[ethanh]

I feel you could've browned the components more. Idk what it said in the recipe, but one recipe I used once said to basically toast everything to the max right before it was burned. They'd also call for soaked burned chili seeds for color.

[frstyfgc]

Really cool background information you dont get from most people doing this type of thing, keep it up!

[donnao]

I've only attempted mole negro like twice in my life, but I help my tias and my mom prep it for various occasions including for día de los muertos. I grew up watching my mom make it. We usually don't put everything into a tall pot at once, it's in steps into a sauce pan. Heat up Oil first, then the Chile paste with some condiments, then the wet ingredients. Both get a hit of hot oil before you start mixing them together. Then add the broth slowly. Mole has different variations depending on location and occasion. Like i've never seen tortillas or red wine go into mole but I have seen pan dulce, blended toasted almonds and peanuts for special occasion mole negro. The Chiles also vary.

[welp]

My great grandma took her mole recipe TO THE GRAVE she literally never told anyone how to make that fuckin magical dish

[enyac]

Mole is very intricate and it takes a very long time to perfect and to actually cook, in Oaxaca there’s recipes that take weeks to complete, Mole Negro is definitely one of the hardest dishes solely because of how much time it needs and all knowledge needed to prepare every single element in it, typically all ingredients are organic, specially vegetables, and if it’s possible handmade (like chocolate or tortillas), so that might be a reason why it’s lacking a bit of the “it” factor.

[HeroSavior]

Chef aaron is one of those tv chefs that gets so much respect from me he is a chef before actor

[lrev]

I don’t know his recipe and presumably it’s mole rojo; however, knowing from study of the eye, there are a few ingredients that need to be toasted and/or fried longer. As you said, there needs to be more chocolate. Plus, there are some ingredients missing.

Great job on your attempt at making mole.

[bennoe]

Keep it up. This series is great. Just went back and watched all the previous ones and subscribed to your channel

[joseledesma]

Making GOOD mole is hard, anyone can make it with recipes but it takes real cooking experience to make it authentically good. The intricateness of the ingredients and flavors, the chocolate, the chiles, the spices all come together in a beautiful song that can only be directed by an experienced conductor

[SofaKing]

Mole is one of those recipes where it will turn out better if you make it yourself and amazing if you know what you're doing. But it takes so much time and ingredients, even the locals often just use the store bought stuff which is good enough.

[kevinbing]

As someone who’s been to his restaurant and had this dish, and had Gordon’s Beef Wellington at Hells Kitchen. This dish is significantly better. It’s something that’s worth trying if in the city of New Orleans.

[doxasnike]

I met chef Sanchez. Very nice, fantastic person