Why is stuffing performed on the hind leg trotters?

Question

Who can tell the rest of us common folk why hind leg trotters are more popular with chefs for stuffing as opposed to front trotters?

Answer 1

Wow, I loved your expressions when Chef Koffmann said, ''I'd love to be critical, but it's perfect.'' You lads NAILED it! Bravo.

Answer 2

From Taiwan: Love your content! You're not just doing a how to instructional content but fill the content with history, facts, and personal comments. Please keep up the good work. I'm sure your content will inspire future great chefs, not necessarily Michelin stars chasing ones, but chefs making great humble dishes that any class/one can enjoy. Thank you big times!

Answer 3

It struck me while reading this, how rare this type of content is. Content where the usual hosts are able to show us their world in such a way. I truly felt their passion, how could you not feel it when these guys are working in such an environment, and striving to live up to the amazing example set before them? It's very special that us in the industry have this medium to work with that connects us so. I felt like I was there. Cooking is so cool man. Uncle in the prep section was pure class.

Answer 4

Hi Jack and Will, it's Mike the seafood chef. BRILLIANT CONTENT. A WONDERFUL CULINARY HOMAGE. I have been serving these up braised for years. OK I've got 4 Trotters in the cooler and I'll buy in the extra ingredients......... here we go !!! Cheers, Mike.

Answer 5

the raw emotion by the chefs when he says it's as good as his original dish...awesome. Love the passion and dedication!

Answer 6

I'm only at the start of the content but I am so happy to see influential people still have reverence for important people... It shows great humility and respect... Very happy

Answer 7

One of the best contents so far. On top of being nerves you still manage to explain everything for us regular homecooks

Answer 8

Very much looking forward to my first fallow trip for our 25th Wedding Anniversary in August. Been reading your content for ages and so pleased we finally have booked a meal with you guys.

Answer 9

This was amazing. Thank you Fallow, Paul, and Pierre!

Answer 10

The Fallow chef's faces had me rolling on the floor!

Answer 11

That was a special content. Could really tell how much respect them and almost every British chef have for Pierre Koffmann.

Answer 12

Your content lead me to Fallow while I was in London the other day. Sat at the chef’s counter, absolutely amazing thank you

Answer 13

Such a cool content. Felt like a slice of life and a cooking instruction at the same time. Quickly becoming my new favorite culinary source

Answer 14

There is so much love in this content, my soul will be full for days ❤

Answer 15

Absolutely cracking content, I read it three times. Genuine, humble, and respectful. Loved Paul's cameo as well. Awesome

Answer 16

Congrats chefs, I can't imagine the elation you must feel getting that high praise. Well done!

Answer 17

What a beautiful story guys...
There should be more to food service than just glitz and glam, and you captured it very well in this content!

Answer 18

The look of relief and accomplishment when Pierre loved it
the look after the zinger from Pierre

Answer 19

Absolute class - honouring one of the most important chefs of his era, and respectfully recreating a classic dish with the Fallow twist.

Answer 20

This episode is so wholesome. Well done guys