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Great dish 😋

Stock pot!!! Nooooooooooo…..

You've sold s lot of siphons my guy. Hope they pay you.

You left out corn meal

for the flambe method, can you substitute whiskey with rum?

Just love crispy pork pie pastry. Just been given two pheasant breasts and going to have a go at game pies using them, chicken & maybe ham. Just cannot buy game pies so easily these days - delicious with pickles etc on Boxing day - thank you xx

Wow. Mine eyes have seen fishy perfection! Thank you.

Please repost without the music.

I think the last one is ridiculous 😂...to much trouble

You are a FKN LEGEND!!!! Cheers for this mate!

I recently discovered your RUclips channel and thoroughly enjoyed your content! We'd love to see you creating videos again.

Would it seem weird if im the only person in the world that Doesn't like batter too crispy? Did i hear the world "Gasp?"

Why didnt u burn the alcohol? Hmm

My 1st time didn't go so well in college even with the chef doing a demonstration and a video playing. This looks alot easier to follow along and the angles to see the incisions are along better. I'll be using this video to help me practice before my practical for sautéing a chicken so Thanks for uploading

Simple puree-ing ANY fruit or vegetable will kill all of the fiber in it which is a waste!

Whippet batter. I’ve always wondered….

bro do a min on each side pull plop in flower and then back in the batter and finish with 2 min cook

always double fry chips and fish

Dude. This isn’t even close to be a fair comparison. Your final version is not within the realm of the others so duh it’s going to be different.

Mix a lill hot cooking oil into the batter. It will make it crispy.

In the oven for 5 mins on the highest temperature.

Hello, can I make a batch of these and freeze them? they look fantastic, thanks

Ty for the information I will use your recipe for my tle project

I like to use partial rice flour (or cornstarch) plus sparkling water.

Dextrose. Just sayin'...

Do you let the dough cool right down? It keeps ripping when I put them in the rings

Any tips to prevent the meringue fron collapsing after it kept in the freezer?

Aye! Plates from hobby lobby?!

I think all the double frying it is way too much work

Very simple recipe but looks delicious. And love the plating ideas too.

seeing what a brit calls "plenty of seasoning" is so funny. I put like a tablespoon of black pepper on most things i eat 😂😂

you have way to many factors going on at the same time ... haha its good though. but each batter needs its own prep and food type, u might not want beer battered sushi or tempura steak. but that dose not mean either are bad or good for that matter because everythingisgood.

Corn flour

Thanks.Very nice result on the last version so am gonna test it. Have had great results with beer/vodka batter but they can go soggy quickly. Does the yeast batter add texture? Never tried it. Cant wait to have a go.

Vodka in batter

every time i put my meringue on my baked alaska, it slips off. am i not freezing the ice cream enough? is that the reason? also does any meringue work? if you could rank the best meringue to use in baked alaska to worse, what would the order be?

👍🏼👍🏼

They are all bad.

At the end, I often whisk in cold butter to the wine sauce. This is called Monter au Beurre and adds another depth of flavor. It gives a nice shine and velvety texture.

So purée is just doing mashed potatoes, and pushing it through a mesh?

I switch back and forth from battered to crumb coating. I use saltine crackers pulverized in a food processor. Season my fish, coat in flour, dip in an egg/milk bath then coat with the saltine crumbles. Comes out crispy, perfect for fish sandwiches, or however you like to eat it. I guess you could substitute a bit of beer for the milk if you're looking for that flavor, but only if you plan to drink the rest while cooking. Waste not want not.

Where is rum in baba rum?

Brilliant!!!! I used to always use flour to knead and it made them so hard on the outside. With a stand mixer, mine were perfect but you have shown me how to make them at friends. Also, you have the only recipe that adds the right amount of salt.

Omg 😱 I think I’m going to ❤ H Salt and Fish yum 😋

Lard

As a science geek I have to criticize this experiments lack of control. In particular the last method used.Had you added rice flower to all the batter recipes they would have been crispier when fried. So I consider this a failed experiment. The advantage of adding rice flower is it does make your fried batter crispier, in particular after its rested10 minutes. So there is no way to really tell if the last recipe was crispier as you did not add rice flower to all the recipes. Then you double fried the last recipe. A common method for Chips (French Fries in the U.S.). Again you introduced a lack of control. So to control your experiment you did not account fairly for either the addition of the rice powder or the frying method meaning no significant conclusion can be drawn as to which batter recipe is better batter.

Not fair. He cooked the last one much differently than the first to. A good chef knows how to adapt accordingly. He did not for the first 2.

Would the recipe for the yeast batter work just as well if you reduced the quantities down to a quarter or half of those shown do you think? I'm only ever cooking for myself and I both hate to waste and can't afford to waste so I'd rather not waste if I can possibly get away with it. Unless it freezes well, which I can't imagine it does but really have no idea!

The last recipe involved double frying the fish. Even with French Fries this will naturally make them more crispy. So he could've just had a yeast or beer battered mix and did the same thing tbh.

Once I saw how you cut the onions I was like NOPE