Gratin

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Hello! We just released our latest cooking video after taking some advice from youtubers in this subreddit :) Hoping to get some thoughts on how this turned out!

Video link: https://www.youtube.com/watch?v=aFgMJRVHlDE

Self review:

We moved around the order of the video to get to the cooking faster and tried to dramatically shorten the intro. I think it's nice to get to the cooking but still have some ingredients "lesson" in the middle. One thing I think we can do better is have more of a transitional to the "info" section.

One of the things I really want to work on is the introduction of sound effects (haven't gotten around that that yet). Also, I've been struggling with pairing background music as well, but I think we've settled on some nice variety of background music.

We also modified the thumbnail to focus more on what the video is cooking. I think it's cleaner and focuses more on the food and much easier to see on a

I've used Jacques Pepin's recipe shown here twice, and the flavor is amazing! My only issue is that the heavy cream is still quite thin even after it has cooled down a bit. I don't wash my potatoes after they are pealed and the results were pretty much the same when I used Yukon gold and Russet. Any advice on how to thicken it up? I was thinking of doing a roux and then adding the cream.

Any advice would be appreciated. Thanks!

Hello, I wonder if anybody can help me find the name of a manga series?

The only thing I can remember about it is:

There was a situation where the FL meets a child, a boy, whose mother was a famous nutritionist (that even had some sort of show about food for children - I can’t recall if it was on tv, books or magazines). The lead somehow ends up in a competition with this woman to see who would make a plate of the mother’s signature dish that the boy enjoyed more. The dish was sardines au gratin. The mother of course, makes her recipe as usual, but the lead ends up mashing the sardines and putting inside a tube-type pasta. I think the boy ends up liking the lead’s dish better.

Can anybody please help me?

If I was not supposed to post this here, I apologize in advance, just let me know!

Hey this is a recent problem I’ve had the last two times I’ve done a gratin. Normally I slice up potatoes, toss with cream and some milk, salt pepper and garlic. Mix a little grated cheese in as well as on top.

Normally it’s fine but the last two times it’s come out split - once horrendously so. A pool of yellow oil swimming around the potatoes. So I assume the cream is splitting but not sure why. The worst it ever happened was when I followed this recipe, otherwise I don’t usually use a recipe.

I know some people advise a roux or bechamel, but I’ve never had to before!

Cheers