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Haha, you bet! I am not immune to the occasional kitchen disaster. Let me tell you, that night was something else! I was halfway through filming a Christmas ham glaze when I decided to call it a night. Around 1 am, I woke up in a panic, remembering I had turned off the fridge to reduce background noise. So, I rushed back to the Deli kitchen to turn it back on. Since I was already there, I figured I might as well finish recording the video. Fast forward to 4am, and I was ready to blitz the glaze in a blender, only to realise my blender was at home. All I had was a NutriBullet. I knew I was pushing my luck with a hot glaze, but I was determined to get it done. And, well, you saw the result - ham glaze from one end of the kitchen to the other and even on the ceiling! 😂 An hour later, I decided there was no point in going home, so I just started work, very tired and very early. Glad to know you appreciate the realness - keeping it real, one glaze explosion at a time! Thanks for watching and sharing a laugh. 😄🔥

To prevent that you need to first add the oil and then add the butter.

@@lewisevander thanks 👍

Hi there! Thanks for your comment. If your butter is turning black, it’s likely that the pan is too hot when you add it. Here are a few tips to help prevent this: Preheat the Pan Correctly: Use the 'mercury ball effect' to test if your pan is at the right temperature. Add a droplet of water to the pan. If it forms a ball and dances on the surface, the pan is ready for the butter. Lower the Heat: Ensure the pan isn't too hot before adding the butter. Stainless steel pans retain heat well, so it's better to err on the side of a lower temperature. Add Oil First: If you prefer using regular butter, try adding a small amount of oil (like olive oil) to the pan first. This helps raise the smoke point of the butter and prevents it from burning. Another Option You May Prefer: Use clarified butter or ghee. These have a higher smoke point than regular butter and are less likely to burn. Hope this helps!

@@simongault5804 thank you so much man you really try and respond to each comment!

Hi Renee, Thank you so much for your interest in my Crème Brûlée recipe! I typically do not use a bigger ramekin as it would make for a very big dessert unless, of course, the brûlée is for two. In an attempt to assist with your question, I would estimate the following: For a 12 oz ramekin: Temperature: 110°C (230°F) Baking Time: Around 100-120 minutes For a 10 oz ramekin: Temperature: 110°C (230°F) Baking Time: Around 90-110 minutes Just like with the smaller ramekins, you'll want to check for doneness by making sure the custard is set at the edges but still slightly wobbly in the centre. Remember, it will firm up as it cools. Happy baking! Simon

Thanks so much for your kind words and support, mate! 😊 I really appreciate it. I’ll definitely work on making some longer videos. In the meantime, you might enjoy the full-length video of My Mexican Feast. Check it out here: My Mexican Feast. Looking forward to catching up in Sydney soon! Cheers! ruclips.net/video/odPzNDmlNEw/видео.htmlsi=0DTW2uD_8AnhxE9I

Thank you so much! I'm thrilled to hear that you enjoyed the video. I spent three amazing months in Mexico and absolutely fell in love with the food and culture. It means a lot to me to hear from someone in Mexico that I did the cuisine justice. Gracias y saludos desde Nueva Zelanda!

The Leidenfrost effect, I demonstrated through the 'water drop test,' occurs when a liquid comes into contact with a surface much hotter than its boiling point. For water, this effect typically happens at around 193°C (379°F). At this temperature, the bottom layer of the water droplet vaporises instantly, creating an insulating layer of vapour. This vapour layer prevents the remaining liquid from boiling rapidly, causing the droplets to dance and skid across the surface. If the surface temperature is even higher, the Leidenfrost effect becomes more pronounced, with droplets moving more rapidly and sometimes even levitating. Hope that helps. Was a little unsure what you meant by "What's too hot". Cheers, Simon

Hey Niki! 40 years with the same cast iron pan-now that's impressive! I understand the struggle with the weight; it’s like lifting weights before breakfast! 😄 I'm glad to hear you're giving my frypans a try. They’re designed to give you all the benefits without the biceps workout. Happy cooking, and enjoy your new pans! Cheers, Simon 😊

Glad you like it!

Glad you enjoyed it and appreciate you taking the time to comment. Cheers, Simon

@FinnishTomato Thank you so much for the wonderful feedback! I'm thrilled to hear that the fish curry was a hit with your family. Using 6 cloves of garlic and 800g of frozen bassa fish sounds like a fantastic twist. I'm glad the recipe worked well with your adjustments. It’s always great to know when a meal leaves people craving more! Keep enjoying those Indian spices, and stay tuned for more delicious recipes. Thanks again for trying it out and for your kind words, FinnishTomato! Cheers, Simon

Haha, size doesn’t matter when it comes to brisket, it's all about the love and technique you put into it! 😄🔥 I’m sure your brisket will turn out to be a flavour bomb! Get ready for a delicious feast and let those taste buds do the happy dance! 🍖🤤 Thanks for the comment and happy cooking! 🙌 Simon

Hi Smiley Thanks for your comment! Stainless steel pans can indeed be a bit tricky. If your food is still sticking, ensure the pan is properly heated before adding oil and ingredients. The Leidenfrost effect, which I demonstrated with the water, should help. Often, people say the water test doesn't work, but science proves it does. If it's still an issue, it might be the pan’s quality or condition. With high-quality stainless steel, you should see good results. Hope this helps! 😊 Best of luck, Simon

Great question! If you need to reduce the heat after the water beads, try this: after achieving the Leidenfrost effect, add your oil and wait a few seconds for it to heat up. Then, add your ingredients and immediately reduce the heat to your desired cooking temperature. This way, the pan maintains its non-stick properties from the initial heating, but you avoid burning your food. Also, ensure you're using enough oil and that the food surface is dry (not moist) before adding it to the pan to prevent sticking. Hope this helps! Cheers, Simon

Thanks for the question! If your pan is getting too hot, causing oil to smoke and food to burn, here's a method to try: Heat the Pan: Achieve the Leidenfrost effect with the water droplet. Cool Down Slightly: Once you see the water ball, reduce the heat slightly and let the pan cool for a moment before adding oil. Add Oil: Add your oil and let it heat up, but not to the smoking point. Add Food: Add your food quickly and then reduce the heat to the desired cooking temperature. This should help maintain non-stick properties without overheating. Hope this helps! Cheers, Simon

Hi Shane, Thanks for sharing your experience! It’s great to hear how different people handle their steaks. Letting the steak reach room temperature is indeed a good tip. While your old drover friend had his methods, I’d recommend a more cautious approach. Cooking over a charcoal grill sounds fantastic - nothing beats that smoky flavour! Happy grilling and stay safe with your Steaks! 🔥🥩

Ah, the joys of apartment living! 😂 Smoke alarms always seem to go off at the worst times. If only they appreciated the art of perfect pan-searing! As for the plastic cover idea, it sounds like you might end up with a smoke alarm that’s well-protected but still very loud! 😆 Maybe try opening a window and cranking up the fan to help with the smoke. Or, you could always invite the apartment manager over for a cooking lesson - they might reconsider those adjustments after tasting your food! 🍳🔥 Stay smoky and keep those culinary adventures going!

Kia ora Anastasia! I'm absolutely chuffed to hear that your eye fillet turned out wonderfully. It's brilliant that it earned the title of "Best meal ever"-that's high praise indeed! Thanks a million for your support and for following my channel. I'm looking forward to sharing more recipes with you. Happy cooking, and I can't wait to see which dish you'll try next! 🌟 Cheers, Simon

And now I’m chuffed with your kind words!! Thank you kindly🙇🏻‍♀️ Can’t wait to try so many more of your recipes 😊😊😊😊.

Thank you so much

Egg temperature? Not a big deal! For perfect, non-stick fried eggs in your stainless steel pan, focus on these two key factors: Pan Temperature: Heat the pan over medium heat until a flick of water sizzles and evaporates quickly. This ensures it's hot enough. Fat Management: Use a good amount of butter, oil, or a combination to coat the pan's surface and create a barrier between the egg and the metal. Here's a quick tip: Crack the egg into a small bowl first for easy transfer to the hot pan. Happy Frying!

Thanks for your feedback! I understand it might have seemed brief, but this video was intended as a quick teaser to give a glimpse of the recipe. For those who are interested in a more detailed step-by-step guide, I’ve included a link in the video description that takes you directly to the full recipe. You can check it out here: www.gaultsdeli.co.nz/step-by-step-guide-to-making-roasted-leg-of-lamb-with-garlic-and-rosemary/. Hope that helps, and happy cooking!

Hi BabYGirlToria, There might be a few reasons why starchy foods are sticking to your stainless steel pans: As you've seen in the video, getting the temperature right is crucial. Stainless steel pans need to be hot enough before you add food. A quick way to check is the water droplet test, just like we showed-flick a bit of water into the pan; if it dances around before evaporating, it’s perfectly hot. Next, make sure you're using enough oil or butter, especially with starchy foods. This fat creates a barrier between the food and the pan surface, helping prevent sticking. Coat the bottom of your pan evenly with oil and let it warm up a tad before you toss your food in. For starchy foods like potatoes, a quick rinse under cold water before cooking can strip away excess surface starch that might cause sticking. This trick really shines when you’re frying or sautéing. Remember, stainless steel isn’t like non-stick pans; it demands a bit more vigilance. Keep your food moving around the pan to ensure even cooking and to avoid letting it sit too long in one spot, which can lead to sticking. If you do end up with some sticky bits, deglazing is your friend. Add a splash of liquid (water, broth, or wine) to the hot pan. This will help lift those bits, which you can then swirl into your sauce for an extra burst of flavour. After you’re done cooking, if you've got any stubborn starch stuck to the pan, let it soak in warm soapy water before cleaning. Hope that helps. Keep stirring, keep smiling, and may your potatoes never stick! Cheers, Simon

My pleasure 😊 Thank you for your comment

Cheers for the heads-up! Over here in NZ, we're pretty keen on our degrees Celsius, but I get that it can throw a spanner in the works for our mates overseas. Not to worry, I've got you covered! In all my blog posts, like this one here www.gaultsdeli.co.nz/how-to-cook-steak-like-a-chef/ , I chuck in degrees Fahrenheit too, just to keep everyone on the same page. I'll make sure to keep this up in my videos too. Happy Days and good on ya, Simon 🥩🔥

Great question, Madame Butterfly! In dishes like Spaghetti Puttanesca, drizzling oil around the pasta primarily enhances the flavour and adds a finishing touch to the presentation. It's best to use a high-quality extra virgin olive oil. This type of oil is a staple in Italian cooking and offers a fruity, peppery taste that complements the robust flavours of the sauce well. Extra virgin olive oil also adds a slight gloss to the dish, making it more visually appealing and introducing a touch of luxury to the final presentation. Hope this helps. Happy cooking! Best wishes, Simon

Thank you for your interest in the recipe! All the detailed quantities for the ingredients can be found in the description under the video. Just click on "Show more" to see the full recipe. Hope you enjoy making your crème brûlée!

Yay, thank you Marcus

thank you

Hi Sandra, Thank you so much for taking the time to tell me! I'm really glad you enjoy the way I share my recipes. Stay tuned for more tasty dishes coming your way! 😊 Live, Love, Eat simon

Typically, two searings (30 seconds each side) should suffice, but you may adjust based on the steak's thickness and your personal preference for doneness. Keep an eye on the colour and crust development, as these are good indicators when your steak is perfectly seared.

Thank you 😋

Thanks for reaching out and sharing your thoughts about olive oil! We hear you - smoke point can be a confusing topic. You're absolutely right that overheated oil isn't ideal, and what breaks down at the smoke point isn't the healthiest stuff. That's why I love this study www.actascientific.com/ASNH/pdf/ASNH-02-0083.pdf It shows that EVOO holds up surprisingly well compared to other oils, even when heated. Here's the key takeaway: smoke point isn't the whole story. EVOO's natural antioxidants and fat profile make it a champion when it comes to heat stability. So, while I wouldn't recommend deep-frying with any oil for extended periods, EVOO is a great choice for everyday cooking, from sauteing to pan-searing! Thanks for being a part of the community!

@@simongault5804 Thanks for that link Simon, it certainly is full of data. If any of your viewers are interested in how that relates to their nutritional health, I can highly recommend the works of Dr Robert Lustig, he has some very interesting theories on fats. Just search "The Truth about Fats"

Absolutely! The water droplet test works great for steaks too. Here's the trick: Get your pan nice and hot over medium-high heat. You want it hot enough to sizzle when you add a drop of water. Now for the test! Flick a small drop of water onto the hot pan. If it forms a tight little ball and dances around (like a tiny mercury ball!), that's your cue to add some oil and then your steak. That sizzle means the pan is hot enough to sear the steak beautifully without sticking. Remember, with steaks, you want a good sear for that delicious crust. So, once you add the steak, try not to move it around too much at first. Let it cook undisturbed for a minute or two to get that nice sear going. Speaking of searing, if you're a steak lover like me, you might be interested in my playlist dedicated to cooking steaks! While my personal preference leans towards cast iron pans for their incredible heat retention and searing ability, stainless steel pans are a fantastic alternative if you don't have one. Here's a quick comparison: Cast Iron: Holds heat like a champ, perfect for searing steaks and achieving a beautiful crust. The downside is they can be a bit trickier to keep from sticking at first, and they take longer to heat up. Stainless Steel: Heats up quickly and offers more control over temperature once it's hot. The water droplet test is your friend here! Stainless steel might not sear quite as intensely as cast iron, but you can still achieve great results with the right technique. No matter which pan you choose, the key is getting it hot enough before adding your steak. So, grab that pan, fire up the heat, and get ready for some delicious steak action! Let me know if you have any other questions, and happy cooking! Cheers, Simon

You are most welcome

Hi Janet, Love your enthusiasm for homemade pastry! Real butter definitely creates a richer flavour and flakiness. What kind of pastry were you interested in making? Congratulations on your health journey! 4 Wheels of Health just launched a new subscription course called the "Foundation Course" which includes all their videos, workshops, cheat sheets, blogs, and more. You can check it out if you're interested. 4wheelsofhealth.com/4-wheels-foundation-course/ Cheers, Simon