Well he said he made it at Christmas. Remembering a recipe (especially a wellington) for that long isn’t the most difficult thing. Especially when all the ingredients are there.
James gives such precise, descriptive feedback on thé dishes- both flavour & texture. Short of actually tasting, us viewers really get a proper feel for thé dishes. Much appreciated! And impressive job by Jamie & Baz on getting a decent Wellington on thé table without recipes!
In a future video you could give the chefs all the ingredients measured out for a specific recipe, but without telling them what the ingredients are or what the recipe is and then see what they make at the end
It’s quite sad actually that he had such little confidence in the main component of his meal that was an expensive thing to make 😂 how could he be more confident about some cheesy cauliflower than beautiful and tender steak 😂
first time I've heard of a pancake in a beef wellington - I thought it was parma ham / proscuitto, mushroom duxcelle, and pastry along with the fillet?
"Your mix is inconsistent, your crust is too hard, you have brought down upon the earth a suffering that will last a thousand times a thousand years, but you've got a really nice colour on the top, so well done"
I think that you give the contestants a "Choice" Tell them they can choose what recipe they doing for a regular recipe battle Then, tell them they doing the other persons dish.. recipe-less
I've heard of beef wellington but never bothered to look up what it really was, I thought it's just beef with a pie crust. So I was baffled to hear it is wrapped in a pancake?! Interesting. I never heard of a technique like that, but it gives me ideas for my own cooking. Thank you guys, I always learn something new when I watch you.
It's a traditional British dish, Gordon Ramsey has spent years perfecting it and so has Gary Meghan. I was surprised there was no ham in it, since there often is.
@@dottleddolly ham is a more modern addition this is the more traditional version with native British ingredients vs parma ham/other fancy hams from the continent people wouldn't have had access too.
Probably a pretty classic bechamel with grated cheddar stirred through to melt. A tbsp butter, tbsp flour, 250-300ml milk, 50-100g cheese. Melt the butter, then when it starts to foam add the flour, stir vigorously and cook for two minutes then gradually add the milk a splash at a time, keeping it a little below boiling and stirring so the bottom doesn't catch, until you get a sort of gloopy but smooth texture. Season with a bit of salt and pepper, additionally nutmeg if you like, then add the cheese. Healthy handful of peas and a handful of kale into boiling water for two minutes, dropped into a decently powerful blender for ten to twenty seconds.
I used to cook a little bit before finding you guys but now I watch your videos, you don’t only inspire me to cook more you’ve also help me improve ! So thank you for being amazing
I love these. Particularly seeing Barry having a breakdown. I'd like to see a recipeless po' boy or lobster dish. See what they remember from the Game Changers.
i'm in the middle of rewatching all of the videos you've made. currently halfway through 2015. 5 more years to go. it is incredible to see how much you have changed (except Ben). The normals can actually cook now and don't have to be supervised during every dish and james seems far more comfortable in front of the camera now. can't wait to see where you guys will be in another 10 years
It's not a super difficult dish to make, but it is harder than most people think, especially when most home recipes for coq au vin are nothing like the real thing. In the traditional professionally taught version, it's a lot of extra steps and ingredients that the average home cook wouldn't do, so the debatably "hard" part of it all, is time management; knowing when to cook/prepare things, so that it all comes together in the end.
Would be cool to see James, or whoever is the judge of the video like he was in this one, do a video where he watches the process of what went into it when the two contestants made the dishes, and whether that changes his rating for them. Just like with how they sit down and re-watch after releasing a pass it on video!
I would love to see the boys try to cook the recipies of their ultimate Battles but not of the ones they cooked. For example Mike and Jamie trying to cook the valentines dumplings of Barry without a recipie :-) Without a doubt I love these videos and can't wait to see how you torment them next time xD
This is so weird I’ve had a craving for beef wellington for the last two days. I even searched Uber Eats and Deliveroo because the recipe was rather intimidating. FYI neither service had the dish available 🤷♀️
Personally, I could really use a "Dummies' Guide" to a lot of things in the kitchen. I.e, when do we use ghee versus regular butter? When salted versus non-salted butter? What nuts need toasted versus those you never toast?
Love your videos, love your app, love your recipes. You guys make it look easy and fun to follow along. I encourage you guys to do a recipe-less paella battle, I have such a great time cooking it when I do it, but I'd be lost without my recipe!
Love an episode where Jamie seems to be in control all the way through and delivering in the end. But he might be going mental on the inside.. who knows.
For those unsure why they were both soggy, its because the pancake is supposed to protect the pastry from the mushrooms and beef, ie layering should be pastry, pancake, mushrooms then beef.
Jamie made one hell of a dish. That might have been the most perfectly cooked piece of meat he's ever made on Sorted. Well done mate, well done... Or should I say, done well?(;
Just watched a bunch (too many!) of Beef Wellington videos. In all the GR videos but one, he used Parma ham instead of the pancake. In his prison video, he used a crepe (as thin as knickers 😂). Jamie Oliver added breadcrumbs to his liver pate to remove some of the moisture. No pancake. Binging with Babish made homemade puff pastry. No pancake.
@@nathanmcduck2999 Some people cut off the bottom or the whole stalk. I figure that once they're cooked you can't tell so I just chop em up. For washing, I put them in a bowl of water and stir it around a lot so they are banging into each other and hopefully getting the dirt off and falling to the bottom. I'm not running a Michelin star restaurant.
I have never made nor seen a recipe for beef Wellington, but I’ve seen a lot of kitchen nightmare and Gordon Ramsay screaming compilations, from what I’ve gathered, beef Wellington is made like this: Season meat with salt and pepper, sear meat in butter, lightly coat with mustard, lay out cling with a layer of cured ham, cover in a thin layer of cooked and blendered mushroom herb and garlic, lay mustard covered meat on this and tightly wrap the ham and shroom covered cling film around the meat, refrigerate, cover in puff pastry, make design on puff pastry, egg wash puff pastry, shove in oven for x amount of time at x temperature until pink in the center, Let rest, slice and serve. Now to watch the video and see how close I am: there are pancakes involved? No cured ham?
According to America's Test Kitchen, the best way (unless you're braising halved leaks) is to chop all the leaks, then wash. They separate as they are washed and the grit falls to the bottom of the bowl. Then LIFT the leaks out of the water to a towel. If you dump the leaks into a colander then you're pouring the grit/sand/ dirt back over the cleaned leaks.
@Chandra that sounds too labour intensive and I’m inherently lazy so I rinse the chopped leeks in a large bowl, pour them into a colander and let it drain. So far (touch wood) I’ve always managed to “cook the soil out” and haven’t encountered any grit/soil.
I tried clair saffits recipe for butterfinger and not having experience with that type of cooking, I think it was super hard. If two of the guys are challenged to make butterfinger, I don't even think they will know where to start. As it turns out, its a caramel, cooked to soft crack, then mixed with a starch, and folded many times with a peanut butter center, so that it forms many thin layers of peanut butter and caramel, and the caramel is crumbly instead of hard because of the added starch. Tempered chocolate coating is a must. Don't give it to them unless you want a guaranteed failure, but you said harder the better.
There’s this Arabian dish called “pacha” consisting of goat/cow brain or tongue. It’s actually really good and is a great way to make use of typically disliked parts of the animals . It might be a bit difficult to research but I’m sure you guys are up for the challenge!
I would love to see a recipe-less challenge where they make something they had on one of their not quite so recent travels abroad. In particular what comes to mind would be Kanafeh or some sort of Japanese dish. Something where they realistically have no idea how to make off hand but have to try their best to pull off
@@ingriddubbel8468 I've never had it either, but then I don't really like beef all that much. I like the idea of all the other elements though, so maybe I could make it with another meat :)
Agreed Elise. Coming from a not well off family, I had beef wellington twice before I earned my own money and could justify spending it because I enjoy cooking. Have you seen the price of a beef fillet, Ingrid? A family-sized (4-6 people) beef wellington uses around a kilo of beef. Beef fillet is priced around £30-60 per kg, depending on rearing and location (Waitrose was the only store that even has beef fillet by the weight on their website after a cursory glance). I'm glad you apparently come from a family that can spaff a median of £45 on one component, of one dish, of one meal, a lot of people cannot.
@@ingriddubbel8468 so, you think just 'cause I haven't had it, I'm... American? What logic is that? Lol you do know there are plenty of nations who don't have beef wellington as a staple meal, right? Nor even as a specialty or even part of their menu. As for your assumption, no, I'm not American.
Mates, THIS IS WHAT I MISS! Please no more kitchen gadget reviews! Let us remember how you lot started from recipes and the joys of the personalities fighting for a win.
I'd love to see some episodes about underrated cuts of meat and other delicious animal parts. Probably one of my favorites is fried chicken livers. Brown's Chicken here in Illinois is the only place I get them and I don't get why they are so good.
I think this is important and I'd love to see that. I know a lot of people get all cringe around mushy inner non-muscle parts, but there are cultures around the world that love the stuff!
I can do a wellington without a recipe now. And in fact, when I did it, the mushroom moosh was up against the pastry and it was fine. So fancy and delicious.
I love these videos, you guys bring me so much joy! If you are serious about wanting a real challenge then I propose making hand pulled ramen noodles and the broth it goes in. I`d love to learn more about the process and I definitley want to see you guys make them :D
Making a pizza from scratch: I'm talking dough, sauce, slaughter a pig for sausage or ham, and make your own cheese from a cow or goat, grow your own pineapple tree then slice a pineapple from it up to put it on the pizza.
I’d love to see a version of cooking recipe-less featuring Italian Beef Braciole. One of my favorite dishes from when I was a child, growing up in an Italian family❤️
Another future video idea: get the normals to taste a dish (like a curry or stew or cake), then they try to recreate it without a recipie, most accurate one wins.
When I make a recipe for the first time, I follow it to the letter, making note of things I might change. After that, the wheels go off the bus, because then, the recipe is Mine! I love this video (as I do all the others) because Beef Wellington isn't all that difficult to make, just time consuming (ack!!) Good job, here
I once made a Wellington recipe-less... didn't know about the pancakes... or to sear off the meat. It was a verry soggy pastry, but gravy solves any errors in technique XD I'll try anew, using the tips you've all revealed.
Next Dad Joke for the Fridge Cam; I made a playlist for when I go hiking. It has music from Peanuts, The Cranberries, and Eminem. I call it my Trail Mix.
![SahBabii - Viking [Official Music Video]](http://i.ytimg.com/vi/D37cL92JX0I/mqdefault.jpg)
Unrelated but I've just signed up to the sorted club and my god is it worth the money!! Absolutely love it :)
That's SO amazing to hear! We live for feedback like this :)
@@SortedFood The podcasts and access to cookbooks are my fave part xx
I just signed up a few weeks ago, welcome! 🙂
Awkward how they pin the comment telling people to pay them.
@@AKindChap they pin the comment that says that their product is worth the money, makes sense tbh
I still don’t understand how Jamie constantly messes up during Pass It On but then delivers an amazing beef wellington without a recipe ... HOW??
Because Jamie is the best at making stuff with meat lol
My guess: Panic.
because jamie has a speciality and that is meat,
Well he said he made it at Christmas. Remembering a recipe (especially a wellington) for that long isn’t the most difficult thing. Especially when all the ingredients are there.
wu xy *Best at any savory dish
James gives such precise, descriptive feedback on thé dishes- both flavour & texture. Short of actually tasting, us viewers really get a proper feel for thé dishes. Much appreciated!
And impressive job by Jamie & Baz on getting a decent Wellington on thé table without recipes!
In a future video you could give the chefs all the ingredients measured out for a specific recipe, but without telling them what the ingredients are or what the recipe is and then see what they make at the end
love this idea
Bon appetit did it and it was great.
Yes please for sorted!
Oh, I like that idea.
+1 on this idea!
Great idea
"James head resident chef"
.... he lives in the studio
i love how Bas actually predicted that his Side Dish will outshine his Wellington xD
😂
No Parma Ham?!? ... but pancake/crepe?
It’s quite sad actually that he had such little confidence in the main component of his meal that was an expensive thing to make 😂 how could he be more confident about some cheesy cauliflower than beautiful and tender steak 😂
first time I've heard of a pancake in a beef wellington - I thought it was parma ham / proscuitto, mushroom duxcelle, and pastry along with the fillet?
Same! I had to do a double take when I saw the ingredients. You are the only comment I see mentioning this too. Felt crazy for a minute there.
I think the prosciutto is more of a modern twist. I've never made it with the crepes, but I'm pretty sure that's the more traditional method.
@@SeraphimCramer Oh wow, had no clue. cool!
I always thought it was paté....
I thought it was beef, haggis then pastry?! But that might be the scotish way why as a Scot is how I have it
Last suggestion: if we are having James to judge.....get the normies to bake bread. That should be fun
I feel like they're not normal enough to struggle with basic bread, just from osmosis.
@@CircleTheSkies Well they struggled with Sauce Hollandaise not so long ago therefore I think they would struggle a lot with basic bread.
"Your mix is inconsistent, your crust is too hard, you have brought down upon the earth a suffering that will last a thousand times a thousand years, but you've got a really nice colour on the top, so well done"
@@dedjderaladin298 James, is that you??
Oh yes, sourdough bread!
I think that you give the contestants a "Choice" Tell them they can choose what recipe they doing for a regular recipe battle
Then, tell them they doing the other persons dish.. recipe-less
Absolute chaos. I like it.
Sienna wright I absolutely love how this whole fandom just thrives on and hopes to create more of the absolute chaos that ensues in every video😂😂
Chef does it recipe-less and a normal has a recipe
My favorite part of Jamie cooking is him snacking on the ingredients.
Standard 😂
Also his favorite part.
Snack pancakes and snack kale crisps and snack alcohol
Ooo look at that colour.
"That's the soil" 😂👋🍄
Tbf to Barry, he was told he needed to season all of his components and he did put a unique flavouring in his duxelle that Jamie didn’t have 😂😂
9:42 :clears throat: Everyone say with me -
BARRY TURN THE HOB OFF!!!!!
😂
Baz...it just appears that...😂😂
Honestly if I could I'd mail him one of those stove timers that turn the whole thing off after the set time runs out. He NEEDS one.
@@FaerieDust the next kitchen gadgets video just give Barry that and that's the entire video just Barry's hubs just have a timer now
@@FaerieDust The scary thought is that when he goes home, I'm sure he cooks unsupervised.
I've heard of beef wellington but never bothered to look up what it really was, I thought it's just beef with a pie crust. So I was baffled to hear it is wrapped in a pancake?! Interesting. I never heard of a technique like that, but it gives me ideas for my own cooking.
Thank you guys, I always learn something new when I watch you.
It's a traditional British dish, Gordon Ramsey has spent years perfecting it and so has Gary Meghan. I was surprised there was no ham in it, since there often is.
@@dottleddolly ham is a more modern addition this is the more traditional version with native British ingredients vs parma ham/other fancy hams from the continent people wouldn't have had access too.
The pancake wrap is to absorb the juices so that the puff pastry doesn't go soggy.
"Cook the soil out" 😆
That's the same excuse I tell myself when I forget to scrub or peel my mushrooms
Seeing Jamie going from a mostly pre-made Wellington, to going recipeless , to being able to flip multiple pancakes perfectly is great to see!
Before watching, I assume Jamie should know wellington off by heart. Seems like a dish he'd love haha.
You would think so....
I thought the same especially because he already cooked a Beef Wellington in a past video (valentines video a few years ago)
@@LordBunnyBone Real steak eaters know it's too much of a fancy pants dish to make often. We want the meat. The extras are simply distractions.
“You can cook the soil out’ is my favourite cooking tip ever 🤣
“are they both the same?”
“ArE ThEY BotH The SAMe?”
i think barry almost killed ben
Came to the comments just to see who else thought that when Ben's pitch shot through the roof 😂
@@savannahhenley7728 same here 😂😂
3:34
I’d like to find out how Barry did his cauliflower cheese side dish
Probably a pretty classic bechamel with grated cheddar stirred through to melt. A tbsp butter, tbsp flour, 250-300ml milk, 50-100g cheese. Melt the butter, then when it starts to foam add the flour, stir vigorously and cook for two minutes then gradually add the milk a splash at a time, keeping it a little below boiling and stirring so the bottom doesn't catch, until you get a sort of gloopy but smooth texture. Season with a bit of salt and pepper, additionally nutmeg if you like, then add the cheese. Healthy handful of peas and a handful of kale into boiling water for two minutes, dropped into a decently powerful blender for ten to twenty seconds.
Sean Rea thank you it was the peas and kale o didn’t really know how they’d done it do they then add to the bechamel x
@@clairedixon4333 from the looks of it they blitzed it and stirred it through, yeah
Sean Rea thank you that’s tea Friday sorted thanks x
Jamie Spafford, I am DISAPPOINTED. The first pancake is ALWAYS the snacking pancake!!
He missed a trick here.
What do you mean that first pancake is the snacking pancake, the first batch are all snacking pancakes!
daasbuffy wrong, they are MY pancakes!
“You’ve just described a pie!” Should not be as funny but my cheeks hurt from laughing!
Jamie's Wellington with Barry's side would make a great dish. That cauliflower looked amazing!
I like a lot of vegies with the meat and carbs. I'd go for BOTH.
I used to cook a little bit before finding you guys but now I watch your videos, you don’t only inspire me to cook more you’ve also help me improve ! So thank you for being amazing
I love these. Particularly seeing Barry having a breakdown.
I'd like to see a recipeless po' boy or lobster dish. See what they remember from the Game Changers.
i'm in the middle of rewatching all of the videos you've made. currently halfway through 2015. 5 more years to go. it is incredible to see how much you have changed (except Ben). The normals can actually cook now and don't have to be supervised during every dish and james seems far more comfortable in front of the camera now. can't wait to see where you guys will be in another 10 years
Recipeless coq au vin. When I was in culinary school, this was notoriously difficult. Very challenging.
Why?
Its dead easy.
@@ingriddubbel8468 It wasn't a very good school.
@@ingriddubbel8468 you seen a bit cocky, replying to comment. I'd like to see you actually attempt it
@@tomobrien4182 Hold my glass....
It's not a super difficult dish to make, but it is harder than most people think, especially when most home recipes for coq au vin are nothing like the real thing. In the traditional professionally taught version, it's a lot of extra steps and ingredients that the average home cook wouldn't do, so the debatably "hard" part of it all, is time management; knowing when to cook/prepare things, so that it all comes together in the end.
Mike: "This will help :3"
Ben: *appears in front of Barry *
Me: If I struggle in the kitchen can I have an Ebbers too? :3
Ok Ebbers, what is a Beef Wellington?
You know, having a guy like Ebbers to just be there and let me rubberduck off of? I think it'd be great.
@@endymallorn I love that term!
RentAnEbbers, a brand new SORTED service.
I usually "cook the soil out" if the mushrooms too, if the mushrooms aren't THAT dirty 😅
Most of the mushrooms available have also never seen a crumb of soil anyway.
As someone who picks their own mushrooms from time to time, this is too real 😂
When you like a video before even watching it because you know you need the laugh. Thank you guys so much for giving me something to smile about.
I just wanna give a shoutout to Barry. He gets lot of flak but I personally always look forward to his crazy ideas!
He is 100% the creative in the kitchen ♡
You take that back! Jamie is NOT normal, and we love him for it!
"Isn't that a battery?" is definitely my favorite question of 2020!
Jamie: or...technically speaking, a duxelle.
Baz: isn't...isn't that a battery?
Jamie: it's Duracell...
hahaha love it!
Mike must be having the time of his life since he is not doing the recipe less cooking after suffering panic attacks in the first two.
He can watch the others sweat 😂
SORTEDfood Mike should stand on the sidelines and make 😬 faces for every future video
Has Jamie just impressed me!? That was a really amazing job
I'm getting flashbacks to Jamie's beef Wellington but he used a lot of premade items 😂 cant wait to see this
Would be cool to see James, or whoever is the judge of the video like he was in this one, do a video where he watches the process of what went into it when the two contestants made the dishes, and whether that changes his rating for them. Just like with how they sit down and re-watch after releasing a pass it on video!
Man I just love this channle really good vibes from you guys i can tell your having a blast!
We do have a lot of fun, glad it comes across that way too. Thanks for watching 😀
Ben: "You will have a time limit"
Proceeds not to give a time limit.
...
There is no time limit, is there.
i mean they counted down at the end so like maybe, but the timer seems to conveniently count down as they're plating
the time limit is when ever they feel like making them stop.
The limit does not exist!
I think he realized it would have been a bad idea 🤣
@@rooriddler 🤣 She doesn't even go here.
I would love to see the boys try to cook the recipies of their ultimate Battles but not of the ones they cooked. For example Mike and Jamie trying to cook the valentines dumplings of Barry without a recipie :-) Without a doubt I love these videos and can't wait to see how you torment them next time xD
Battle: cold dish, hot drink.
I'm sick, so it sounds amazing to eat right now.
This is so weird I’ve had a craving for beef wellington for the last two days. I even searched Uber Eats and Deliveroo because the recipe was rather intimidating.
FYI neither service had the dish available 🤷♀️
Have we just made your craving worse?
SORTEDfood yes, you have so I have to try the recipe this weekend I’ll leave a note on how it turns out, hopefully more like Jamie’s than Barry’s 🤞
I've used the sorted recipe for years and can guarantee that it's tasted freaking amazing every single time. Good luck!
sorted videos are great for watching past midnight, so relaxing
Personally, I could really use a "Dummies' Guide" to a lot of things in the kitchen. I.e, when do we use ghee versus regular butter? When salted versus non-salted butter? What nuts need toasted versus those you never toast?
I’m so proud of Jamie! He has come so far!
its great to finally see Jamie and Barry trying to beat eachothers meats
I physically could not avoid smiling and laughing at this
It makes me happy to see Jamie downing an angry orchard, that cider is really good :)
I'm gooey in the middle now let me bake after all this time is still missed
This is the most positive I have ever seen James be. How strange, how wonderful.
"He just made a hot pocket." I spit my drink out on that one.😂
As a chef myself, im pretty impressed with how good the normals can be at times, however being a chef is about the consistency of good products.
Chocolate Soufflé anybody 🤷🏼♀️ not letting it fall is gonna drive the boys crazy 😜
Lemon meringue pie would be a hilarious one to watch i think. Especially with jamies love of baking and desserts
Just saw your ad on youtube, looks good!!
Why thank you! 😀
this is going to be the next big format of videos for you guys. recipe-less with the normals is an amazing idea.
Seeing Jamie so confident...I can’t lie, it makes him more attractive. His wife is lucky.
Love your videos, love your app, love your recipes. You guys make it look easy and fun to follow along. I encourage you guys to do a recipe-less paella battle, I have such a great time cooking it when I do it, but I'd be lost without my recipe!
Love an episode where Jamie seems to be in control all the way through and delivering in the end. But he might be going mental on the inside.. who knows.
For those unsure why they were both soggy, its because the pancake is supposed to protect the pastry from the mushrooms and beef, ie layering should be pastry, pancake, mushrooms then beef.
Jamie made one hell of a dish. That might have been the most perfectly cooked piece of meat he's ever made on Sorted. Well done mate, well done... Or should I say, done well?(;
Love you guys! I want to see the Normals remote control their wives to see how it feels for the chefs on the other side! (Normals and Newbs?)
I've been waiting for both "chiefs" to cook at the same time!!! Do this for all the cooking battles!!!
i can hear the Gordon Ramsay Memes coming....
i honestly had flashbacks to all the Hell's Kitchen seasons i've watched
RAAAAWWWW?!?!
Funny enough, for me the video ended with a Gordon Ramsay masterclass ad...
I don't think GR puts pancakes in his BW. I could be wrong. Going to watch his vid...
Just watched a bunch (too many!) of Beef Wellington videos. In all the GR videos but one, he used Parma ham instead of the pancake. In his prison video, he used a crepe (as thin as knickers 😂).
Jamie Oliver added breadcrumbs to his liver pate to remove some of the moisture. No pancake.
Binging with Babish made homemade puff pastry. No pancake.
2 thumbs up. One for each. I think they both rocked this challenge.
I never knew that people peeled mushrooms. I’ve never even thought of doing that but I’ve never been bothered by the skin either.
Same here. I never heard of that before.
@@nathanmcduck2999 Some people cut off the bottom or the whole stalk. I figure that once they're cooked you can't tell so I just chop em up. For washing, I put them in a bowl of water and stir it around a lot so they are banging into each other and hopefully getting the dirt off and falling to the bottom. I'm not running a Michelin star restaurant.
Bavarian cream, caramel panna cotta or crème brûlée.
A bakewell tart.
Pork pie.
Paella.
Rabbit.
Fondant potatoes.
Trifle.
Egg nog.
Salad.
Macarons.
Falafel.
Ginger bread house.
Baked alaska.
Souffle.
Gelatin and fruit topped cake.
I'm kind of miss the time when 'normals' make something recipeless with a shocker on them..... Haaa the fun time :D
I have never made nor seen a recipe for beef Wellington, but I’ve seen a lot of kitchen nightmare and Gordon Ramsay screaming compilations, from what I’ve gathered, beef Wellington is made like this: Season meat with salt and pepper, sear meat in butter, lightly coat with mustard, lay out cling with a layer of cured ham, cover in a thin layer of cooked and blendered mushroom herb and garlic, lay mustard covered meat on this and tightly wrap the ham and shroom covered cling film around the meat, refrigerate, cover in puff pastry, make design on puff pastry, egg wash puff pastry, shove in oven for x amount of time at x temperature until pink in the center, Let rest, slice and serve.
Now to watch the video and see how close I am: there are pancakes involved? No cured ham?
I “cook the soil out” of leeks - so Barry’s not wrong there.
Life is too short to wash and separate the layers of more than one leek IMO.
Love this.
According to America's Test Kitchen, the best way (unless you're braising halved leaks) is to chop all the leaks, then wash. They separate as they are washed and the grit falls to the bottom of the bowl. Then LIFT the leaks out of the water to a towel. If you dump the leaks into a colander then you're pouring the grit/sand/ dirt back over the cleaned leaks.
I did this the other day and got a mouthful of sand 🙃
Chandra Wong But yes usually I do it like this
@Chandra that sounds too labour intensive and I’m inherently lazy so I rinse the chopped leeks in a large bowl, pour them into a colander and let it drain. So far (touch wood) I’ve always managed to “cook the soil out” and haven’t encountered any grit/soil.
I tried clair saffits recipe for butterfinger and not having experience with that type of cooking, I think it was super hard. If two of the guys are challenged to make butterfinger, I don't even think they will know where to start. As it turns out, its a caramel, cooked to soft crack, then mixed with a starch, and folded many times with a peanut butter center, so that it forms many thin layers of peanut butter and caramel, and the caramel is crumbly instead of hard because of the added starch. Tempered chocolate coating is a must. Don't give it to them unless you want a guaranteed failure, but you said harder the better.
There’s this Arabian dish called “pacha” consisting of goat/cow brain or tongue. It’s actually really good and is a great way to make use of typically disliked parts of the animals . It might be a bit difficult to research but I’m sure you guys are up for the challenge!
I would love to see a recipe-less challenge where they make something they had on one of their not quite so recent travels abroad. In particular what comes to mind would be Kanafeh or some sort of Japanese dish. Something where they realistically have no idea how to make off hand but have to try their best to pull off
I'm honestly so curious what a beef Wellington actually tastes like.
Seriously?
You've never had beef Wellington?
Sad.
I assume you are American.
@@ingriddubbel8468 I've never had it either, but then I don't really like beef all that much. I like the idea of all the other elements though, so maybe I could make it with another meat :)
@@ingriddubbel8468 It's not like its a cheap dish to order or make a home, dude.
Agreed Elise. Coming from a not well off family, I had beef wellington twice before I earned my own money and could justify spending it because I enjoy cooking. Have you seen the price of a beef fillet, Ingrid? A family-sized (4-6 people) beef wellington uses around a kilo of beef. Beef fillet is priced around £30-60 per kg, depending on rearing and location (Waitrose was the only store that even has beef fillet by the weight on their website after a cursory glance). I'm glad you apparently come from a family that can spaff a median of £45 on one component, of one dish, of one meal, a lot of people cannot.
@@ingriddubbel8468 so, you think just 'cause I haven't had it, I'm... American? What logic is that? Lol you do know there are plenty of nations who don't have beef wellington as a staple meal, right? Nor even as a specialty or even part of their menu.
As for your assumption, no, I'm not American.
Mates, THIS IS WHAT I MISS! Please no more kitchen gadget reviews! Let us remember how you lot started from recipes and the joys of the personalities fighting for a win.
I'd love to see some episodes about underrated cuts of meat and other delicious animal parts. Probably one of my favorites is fried chicken livers. Brown's Chicken here in Illinois is the only place I get them and I don't get why they are so good.
I think this is important and I'd love to see that. I know a lot of people get all cringe around mushy inner non-muscle parts, but there are cultures around the world that love the stuff!
this is the only channel i watch the whole ads, all the time.
5:36
How exactly do you spell “Juge”? “Juje? “Judze”?
Zhuzh is the Carson Kressley approved spelling.
kateemma22 thank you! That makes sense!
The CCs there didn't help either XD
Another Sorted cooking show and more Jamie snacking. Don't you guys ever feed him except for these episodes? 😂😂😂😂😂
I’ve never heard of pancakes in a beef Wellington! Clearly we do things differently in Canada ahaha
Neither have I.
The pancakes are a waste of time.
@@ingriddubbel8468 it's a traditional british dish, the pancakes are there to stop the pastry getting soggy, really makes a difference :D
Must have soggy wellies in Canada then
I can do a wellington without a recipe now. And in fact, when I did it, the mushroom moosh was up against the pastry and it was fine. So fancy and delicious.
I want to see the chefs make xiaolongbao without a recipe. 😁
Just curious if anyone else has noticed we are watching a video inside another video that never ends??? It is freaking me out! Love you boys!!!
I always thought you put prosciutto around the duxelles, not pancakes
I love these videos, you guys bring me so much joy! If you are serious about wanting a real challenge then I propose making hand pulled ramen noodles and the broth it goes in. I`d love to learn more about the process and I definitley want to see you guys make them :D
Or how about making sausages? Bennuendoes at the ready!
This was giving me British bake off vibes and I’m so here for it!
Does this mean that Ben is Mary? 🧐🧐
Making a pizza from scratch: I'm talking dough, sauce, slaughter a pig for sausage or ham, and make your own cheese from a cow or goat, grow your own pineapple tree then slice a pineapple from it up to put it on the pizza.
you do know, that pineapples don't grow on trees?
I’d love to see a version of cooking recipe-less featuring Italian Beef Braciole. One of my favorite dishes from when I was a child, growing up in an Italian family❤️
I have watched alot of Gordon Ramsay videos that I know how to make a Wellington without having ever made or tasted it🤗
love this challenges for the Normies!
I want "cook the soil out" on a shirt
It's a snacking one even if it's perfect Jamie. And a buttered pan that isn't too hot can produce a good first pancake. It's still a snack.
Another future video idea: get the normals to taste a dish (like a curry or stew or cake), then they try to recreate it without a recipie, most accurate one wins.
When I make a recipe for the first time, I follow it to the letter, making note of things I might change. After that, the wheels go off the bus, because then, the recipe is Mine! I love this video (as I do all the others) because Beef Wellington isn't all that difficult to make, just time consuming (ack!!) Good job, here
Hi, Olde England! Here in New England, it's the start of maple sugaring season. Could you try some recipes using real maple syrup?
Oh for sure, I miss fresh Maple syrup having lived in MA. That stuff is soooo expensive in France.
Ohhh or they could find out about a British tree variety that sap can be tapped from (I think silver birch is one) and make their own syrup!
I once made a Wellington recipe-less... didn't know about the pancakes... or to sear off the meat. It was a verry soggy pastry, but gravy solves any errors in technique XD I'll try anew, using the tips you've all revealed.
Pretentious as he is, I just can't imagine Barry not knowing how to make a Wellington. hmm..
There are other people to cook those things for you...
To be fair, he did make a Wellington. He just didn't make as good a Wellington as Jamie.
Some nice editing
07:12 Barry takes the cooked cauliflower out
07:16 "My cauliflower's in the oven"
That little bit of hair in the middle of James' forehead that almost always sticks out from the rest of his hair.
That's it. That's the comment.
Next Dad Joke for the Fridge Cam; I made a playlist for when I go hiking. It has music from Peanuts, The Cranberries, and Eminem. I call it my Trail Mix.