- Видео 306
- Просмотров 229 417
The Faceless Chef UK
Великобритания
Добавлен 12 апр 2020
Teacher by day, father by night, cook every minute in between.
Come and join The Faceless Chef on his journey from mediocre home cook, to confident home chef, and everything in between. Tune in each week to see videos, in which I attempt to make recipes so simple, anyone can do them, regardless of experience or time.
Come and join The Faceless Chef on his journey from mediocre home cook, to confident home chef, and everything in between. Tune in each week to see videos, in which I attempt to make recipes so simple, anyone can do them, regardless of experience or time.
Have you tried this Mac recipe?
Have you ever had Four Cheese Mac? how about one topped with delicious Sweet and Sticky BBQ Short Rib, no? Then you absolutely must try this recipe!
Get ready for a flavor-packed journey with our ultimate 4 Cheese Mac and Cheese topped with savory BBQ Short Ribs! 🌟 Dive into a world of creamy indulgence and smoky goodness that'll leave you wanting seconds.
In this video, I'll take you step by step through the process of creating this mouthwatering masterpiece. The cheesy macaroni combined with tender BBQ short ribs is a match made in foodie heaven!
Don't forget to hit that like button if you're a mac and cheese enthusiast, and share your thoughts in the comments below. Have you tried this re...
Get ready for a flavor-packed journey with our ultimate 4 Cheese Mac and Cheese topped with savory BBQ Short Ribs! 🌟 Dive into a world of creamy indulgence and smoky goodness that'll leave you wanting seconds.
In this video, I'll take you step by step through the process of creating this mouthwatering masterpiece. The cheesy macaroni combined with tender BBQ short ribs is a match made in foodie heaven!
Don't forget to hit that like button if you're a mac and cheese enthusiast, and share your thoughts in the comments below. Have you tried this re...
Просмотров: 29
Видео
Orange Chicken better than the takeout!
Просмотров 12021 день назад
Welcome back to this weeks recipe. Today, I'm bringing you a mouthwatering recipe for the best Orange Chicken that's sure to satisfy your cravings. This easy-to-follow recipe combines the perfect balance of sweet and savory flavors, creating a restaurant-quality dish right in your own kitchen. Follow through, and take note of all the ingredients before leaving a like and subscribe below. What's...
Filet-O-Fish but BETTER!
Просмотров 92728 дней назад
Dive into a sea of flavor with this tantalizing Filet of Fish recipe! In this mouthwatering video, I show you how to create the perfect Filet of Fish that's crispy on the outside, tender on the inside, and bursting with incredible flavors, and far cheaper than McDonalds Join me in the kitchen as I share tips and techniques to elevate this famous classic to a whole new level of deliciousness. Fr...
Have you tried this Buffalo Wing recipe?
Просмотров 37Месяц назад
Have you tried this Buffalo Wing recipe?
Have you tried this delicious Greek favourite yet?
Просмотров 116Месяц назад
Have you tried this delicious Greek favourite yet?
Have you tried this delicious Thai delight?
Просмотров 84Месяц назад
Have you tried this delicious Thai delight?
Delicious and Tasty Pasta and Noodle dishes
Просмотров 562 месяца назад
Delicious and Tasty Pasta and Noodle dishes
Six months of delicious and easy recipes.
Просмотров 1332 месяца назад
Six months of delicious and easy recipes.
A simple Guacamole in under 5 minutes
Просмотров 652 месяца назад
A simple Guacamole in under 5 minutes
Left over Mashed Potato? Make Potato Cakes
Просмотров 723 месяца назад
Left over Mashed Potato? Make Potato Cakes
Fusion Experiment: Chicken Tikka Meets Arancini
Просмотров 373 месяца назад
Fusion Experiment: Chicken Tikka Meets Arancini
Quick Mason Jar Butter in under 5 minutes
Просмотров 693 месяца назад
Quick Mason Jar Butter in under 5 minutes
Roast Pepper & Butternut Squash Soup in Easy steps
Просмотров 193 месяца назад
Roast Pepper & Butternut Squash Soup in Easy steps
The best three recipes for Pancakes!
Просмотров 2254 месяца назад
The best three recipes for Pancakes!
How to prepare and cook the tastiest Calamari
Просмотров 3294 месяца назад
How to prepare and cook the tastiest Calamari
Crunchy, Sweet and Spicy Korean Chicken Burger
Просмотров 294 месяца назад
Crunchy, Sweet and Spicy Korean Chicken Burger
Mouth-watering Beef Chow Fun|Beef Ho Fun
Просмотров 384 месяца назад
Mouth-watering Beef Chow Fun|Beef Ho Fun
Creamy Spinach and Ricotta Cannelloni | homemade Pasta tubes
Просмотров 2824 месяца назад
Creamy Spinach and Ricotta Cannelloni | homemade Pasta tubes
Fall off the Bone BBQ Ribs and Spicy Buffalo Wings
Просмотров 1015 месяцев назад
Fall off the Bone BBQ Ribs and Spicy Buffalo Wings
I like my eggs, eggs scrambled soft
Tune
Isn't it :)
looks nice
Thanks
You posting today
I did
?wheres the other vids frm last couple days
One has been done,slacking
@@TheFacelessChefUK ok just love the content i tried ur mac recipie but added chicken scewer with it
@@gingerfootball458 glad you enjoyed it
Chilli with pasta garlic bread and for desert chcoclate sunda fudge cake
depens on the mushrooms i have tesco finests i had pasta bake salad wedges and burger bite lol a lot thn had apple crumble with custard then couple sweet ik its a lot but i was hungry now i feel like i cant eat for days
piella*
Sounds great
chhicken and sausage and piola
Sounds lovely
you should make ice cream in a bag. Get half and half sugar vanilla exxtract in a bag then mix it up then get a bag full of ice and salt. then put the bag of half and half in the ice bag then shake for 10 miniutes then youve got lovelly creamy icecream. plz do try.
Sounds great, will look into it
Good scran
Cheers
"promosm"
Pardon?
Niente albume
Funnily enough I'd never known this, but will try it without next time
@cosimosapia E chi l'ha detto?
@@TheFacelessChefUK Authentic carbonara does not exist. Like carpaccio among others, carbonara was born from a particular event in recent Italian history. The particular event of the carbonara occurred when, at the end of the Second World War, American troops brought with them dehydrated eggs and bacon to the Roman population exhausted by harsh food rationing. It was then that carbonara has born. Since it is not an authentic Italian recipe, therefore, it is absurd to say that the real cheese to be seasoned is pecorino instead of parmesan (or vice versa), or to say to use guanciale rather than bacon, or to say to remove some white of the eggs or not. Carbonara is therefore prepared as each person prefers and why not, using the type of pasta they like. Now this does not take anything away from your excellent preparation. La carbonara autentica non esiste. Come il carpaccio tra altri, la carbonara nasce da un evento particolare della storia recente italiana. L’evento particolare della carbonara avvenne quando, alla fine della Seconda Guerra Mondiale, le truppe americane portarono con loro uova disidratate e pancetta alla popolazione romana esausta da duro razionamento alimentare. Fu allora che nacque la carbonara. Non essendo una ricetta di tradizione italiana quindi, è assurdo dire che il vero formaggio da condire è il pecorino al posto del parmigiano (o viceversa), o dire di usare il guanciale piutosto che la pancetta, o dire di togliere in parte oppure di tutti gli albumi dalle uova. La carbonara viene duque preparata come ogni uno preferisce e perché non, semai usando il tipo di pasta che gli pare e piace. Ora questo commento non toglie niente alla tua eccelente preparazione.
@@marclatour5027 la ricetta originale è così, tutti gli chef stellati italiani la fanno così poi per me ci puoi mettere pure la panna e la cipolla
@@cosimosapia Non allarghiamoci, tutti chef ... questo lo dici tu. Ad esempio: "carbonara definitiva" di casa pappagallo. che potrai andare a vedere, utilizza dei tuorli nella sua preparazione, e addirittura cuoce le mezze maniche. Adesso per carbonara originale si intendono ingredienti che furono all'origine di questa ricetta. Cioè alla fine della seconda guerra mondiale durante lo sbarco degli americani a Roma che portarono con loro delle uova disidratate e del bacon. I Romani aggiunsero poi pecorino romano e pepe. La fame era tanta e nessuno faceva il schizzinoso. Poi è chiaro che nel tempo i chef si misero a fare delle varianti proprie, a cominciare della pasta, di solito usarono gli spaghetti, ma altri usarono linguine oppure altra pasta tipo vermicelli.Ora per quanto riguarda la materia grassa, molto di loro usarono il guanciale sicuramente più gustoso. Ma altri rimasero sulla pancetta e non più sul bacon affumicato originale. Adesso per quanto riguarda il formaggio, è chiaro che è prevalso il pecorino romano originale, ma altri chef preferirono usare il parmigiano, ed altri ancora del pecorino di tipo umbro, abruzzese o toscano.Tu capisci che in questo contesto di originalità non si puo' dire di maniera assoluta "Niente albume" come hai detto tu. Anche perchè la tua è una preferenza all'originale, ma non è una regola da adottare per forza. Tuttavia è chiaro che qui parliamo di carbonara, parliamo dunque di ingredienti uguali o perlomeno simili all'originale, per questione di sapore e preggio gustativo. Ma cipolla e panna, chiaramente non c'entrano assolutamente niente con la carbonara.
Like! 🤩👍💯
Thank you so much
Idk, i think it looks really good…👍👍🇺🇸
Thank you
Im from the US and hearing "fries" in that accent makes me uncomfortable haha
Haha (I think) ...sorry (I guess)
I made churros today, from scratch ofc
Excellent work chef
❤
Some add a bit of water as well, and wash thoroughly, sometimes the baking soda can leave a slight metallic taste. And of course once washed and dried, then marinade accordingly for your dish. That's what I do with mine.👍
Never seen the water aspect, I'd assume it substitutes the shaoxing but with less flavour. As for the Baking Soda , yes many do, I find that the amount I use, after cooking usually doesn't necessitate, but it has caught me out once or twice
Looks busssin
Cheers
Un angloamericano che spiega la carbonara!!!! Farsesco!!!!😂😂😂😂
Ooooooooh yum!!
Delicious, will be making again
It is also important when "Velveting" (beef/meat) to ALWAYS slice the meat thin & against the grain..You can "Velvet" meat anywhere between 30 minutes to overnight.
Indeed. Knife skills when I made this weren't the best, but I struggle with fine chopping on account of two debilitating conditions
@TheFacelessChefUK Your knife skills looked good to me..I'm sorry for your suffering,, But I can definitely relate for I am disabled myself..May life always find you well and smiling brother. 😃
@@happymethehappyone8300 and you
@TheFacelessChefUK Thank you so very much.
It's also important to remember that "Velveting" beef is NOT just for making Chinese dishes,, It also works great for ANY beef dishes you might be making..I use the technique when making my Beef Stroganoff & It always comes out tender & delicious. ❤
Good point! Was one of my earlier videos
@TheFacelessChefUK It is actually funny/quite ironic for me to see this video today because I am making my Beef Stroganoff tomorrow night for dinner. 👀👅❤️
Important Tips:: ALWAYS slice your beef thin & Against the grain..When using Baking Soda to "Velvet" your beef,, You can "Velvet/Marinate" it for 30 minutes to overnight..Finally,, ALWAYS wash/rinse your beef after marinating it to remove any/all Baking Soda.
Agreed
Hey Chef, you made me hungry...god save the pasta...yummy!!!😋♥
Thanks a lot and for the sub (I assume thats why my count has gone up ;) )
This is a great video, I really like it!
Thanks buddy
L’ acqua prima va fatta bollire poi si buttano gli spaghetti!
Thanks...I think
THICK spaghetti please those are too thin.
It's all I had in
La peggior carbonara mai visto, l'albume delle uova non si mette
Thank you
😂😂😂😂😂🤦♂️🤦♂️🤦♂️
Ah thank you for the lovely comment...never seen a recipe use egg white before, but hey, if this is the worst you have seen, I'm honoured
this is not english
Correct, it's an Italian dish. What's your point?
tip no. 1: the pecorino you use did not mix well with the egg at all, which means that it was not freshly grated and contained percentages of industrial fat. It is always better to use an authentic one that is seasoned in a manner suitable to the Italian tradition. Tip n.2, never use a non-stick pan: the aluminum pan for example is much better, it allows a much more homogeneous and well-distributed degree of cooking than the others. Tip number 3: the very name of "Carbonara" comes from the use of pepper in the recipe, and you used very little of it; pepper must be used after toasting it in grains, and then grinding it by hand to get the most of its aroma
I appreciate the advise. But this was from a fresh block
@@TheFacelessChefUK in this case the pecorino must be grated "to snow", as we say in Italy: very finely, to be able to mix it as best as possible with the egg and the subsequent pasta cooking water full of starch which will bind all the ingredients. The pasta should be risottoed in the pan in the pepper broth, and once the flame has been turned off after 1 minute, the well-mixed mixture of egg, pecorino and pepper is added.
@@andreitiberiovicgazdovici I'll take that on board cheers
Looks good 👍
Thanks 👍
Making me hungry again
delicious
thank you
Looks good :D
Thank you
Mate no one is watching this shit.
Yet you took the time to not only watch, but engage with my channel. Many thanks!
I mean there's 250 videos on my channel, feel free to have a nosey and give me some more engagement. You have a wonderful evening Sir, thanks for watching
Tom, Tom, Don't be a hater, after all life's too short :D
:o
Very nice
Thanks, Mrs certainly enjoyed it
Looking good, mouth watering...
Thank you 😋
That food looks amazing! Also the hail was horrendous haha
Thank you
Just made this and it’s simple and fantastic. Yummy.
Glad you enjoyed it
No onions?
if I had an Italian Nonna, they would be turning in their grave right now!
Indeed, no onions.
🤣🤣🤣🤣🤣🤣🤣🤣
Nicely done chef looks really tasty.
Thank you very much
Nomnomnom
bless ya
😊 great !
Thank you
20 minutes. Not 2 hours.
Admittedly I often go 30 minutes if in a rush, 2 hours just allows you to prep before
What a joy in cooking!
Thank you