I know the idea is he's supposed be the average person who doesn't cook to often, but he definitely seems to have some idea of cooking cause his ability to improvise and general knowledge seems pretty good.
@@srzarz3017 not necessarily. You can follow recipes and it will still not turn out right if you have no idea what you're doing. Gotta have some idea of how to cook. Just look at complete novices that have never cooked in their lives before, follow recipes
@@tunderstorm2769he guessed the quantities, the temperature, and time of cooks, which is probably the hardest part of the recipe to get right. Damn why you gotta be so negative?
Loved the ingenuity on display here! You’ve inspired hope that we too can become amateur Italian chefs with patience, perseverance, & lots of crepe flipping
@@phantomberzerk9486 I was referring specifically to "This makes me want to go to the Connaught in London to try a real piece there, but for now I have to settle for this." As far as I can tell he made a real one, it looks perfect to me.
Genuinely funny, actually makes the recipes in a way you would really do it at home (Oops I left my $75,000 kitchen in my last luxury apartment), and any mistakes are actually relatable and these are what I assume the first attempt at recreating dishes found online, not recipes that have been practiced and tweaked over and over again so the final product looks good (Looking at you Joshua). Hopefully when he gets huge he doesn't start calling himself Papa and doing other cringe shit.
@@leanansidhe6332 He's one of the most insufferable people on the platform, not counting the infinity 'literally who's streamers who spew bile all the time.
Just a warning, DON'T tie up separate pieces of beef you intend to cook rare or medium. Searing isn't just for flavour, it's also for killing bacteria on the outside of the meat. ESPECIALLY store bought meat, dangerous bacteria can still survive inside the tied bunch on the surface of the separate pieces and unless you plan to cook it well done they will survive the cooking process.
But whether bacteria are killed is a function of both temperature and time. At a certain temperature, lethality is essentially instant-if you hit that internal temperature, you're good. But that doesn't mean that you have to hit that temperature or you're not good. For example, look up the U.S. Food Safety and Inspection Service (FSIS, a government agency) time-temperature tables. The salmonella table will note that a sufficient reduction in salmonella is achieved once the temp hits 158 ... but you can also achieve that reduction by hitting 154 for 29 seconds ... or 145 for 4 minutes.
Aw yours was as real as the one in Connaught. It was lovely to see you tackle this recipe and come out on top, thank you for the video, keep up the good work!
Damn dude, that was awesome, especially given the fact you didn't know the language and had to make the assumptions for the most part during the process. Two Things: 1. The grey band is due to a lower heat when searing the beef. A bit warmer and it should be solid. 2. If you rolled out the Puff Pastry a bit more, it would allow for better penetration (heh...) of heat. But that's all the, hopefully, constructive criticism from another idiot, who also tries his best when cooking. Keep up the awesome vids man!!
Also, his meat was probably thicker. (heh). So he shouldn't have lowered the time by more than a couple of minutes. Dan with ATK does a different method that I find more reliable which is to cook at a higher temperature and let it rest for a pretty long time outside the oven (like 20 + minutes)
Adding to all of the above (...a year later), the guy in the video is working in an industrial kitchen and I bet you his oven was hotter and more even (and maybe convection?) so that might be another difference.
I've had this at the Connaught and it is absolutely delicious there, I think because your fillet is thicker it needed longer cooking time which is why it's on the rare side. Personally I think your effort looks really good... actually it looks rather professional and I wouldn't be disappointed to get served that at a restaurant especially as I prefer beef rare.
I don't usually comment on stuff but man oh man do I love your videos. I see a bunch of people saying how it's nice to see normal people doing chef recipes in a home setting, I also personally love that you'll try whatever because I love doing the same, people say you have to be good at cooking but I say all you have to have is taste buds really and follow a recipe. Point being I love your videos
I woke up feeling like wellington. I remembered you made a video about it, so i thought might as well look at his one and try and use the actual recipie, even though im not the best at following english instructions. I open up the video, and the original language is my language. This is my favourite video ever
Idk how I ended up here, but honestly what suprised me even more is the fact that even tho this is a meme video, I feel like this 3-Star-Michelin Chef could take inspiration from your asymmetric disposition at 8:00 and make his uniform rendition more interesting to look at :o
I cannot believe how captivating this man's videos are with the most monotonous voice I've ever heard in my life. Bro your voice is literally -------------------------------------------------------------------- but I'll still watch it full focus.
The reason your meat and pastry came out undercooked was not just because you took ot out early. Those combi ovens he's using have some serious power to how intense and consostent they are. Back in the day my restaurant got one of those and cooking time cut down significantly.
one tip for crepes, make the batter a bit more runny to more easily make a thin crepe, yours were pretty thick so it was hard to flip and they crumbled easily
This is one of the few dishes that I'm willing to pay an obscene amount for. It's really hard to make properly and it takes far too much work than I'm willing to put into it.
The reason red sometimes looks weird is because most lighting today is LED and unless you get really high quality LEDs (95+CRI) the wavelength of red called R9 is severely lacking from the light. Meat is one of the things that really makes this lack of R9 noticeable
the grey part was formed by the water content in the mushrooms boiling the outer part of the meat. its no problem really, but to avoid it simply cook the mushrooms for longer
I'm an Italian, let me translate it! -good guess: he said two hours in the fridge. OK. So that was the only thing and now I feel a bit awkward to have written this message in the first place...
DAMN. THIS IS THE MOST EFFORT HE PUT IN. HE'S EVOLVING
He put more effort into the Ramen i think
I THOUGHT THE SAME THING XD
@@killua388 You did him dirty💀
I prefer his low effort cooking though, it makes him stand out lol
We have him level 5 today
This is the most professional thing I think I've seen you make so far.
The most enthusiastic "Thank you" too
Kudos for taking on such a complex recepie, it's inspiring to see home-cooks to try something you only imagine chefs cooking
Its not really complex tho? It just looks time consuming.
Not really complex, just alot of tedious steps.
The word recipe is harder
Beef wellington is not really a gourmet dish though. Don't be discouraged :)
he is a chef
Eventually hes just gonna get really good at cooking
@@8ryll3my life was a lie
Hes a chef bruh
@@8ryll3damn youre right
@@8ryll3what's his old tiktok
I think he's always had the ability; he's just only put in the amount of effort that the average random person would.
I know the idea is he's supposed be the average person who doesn't cook to often, but he definitely seems to have some idea of cooking cause his ability to improvise and general knowledge seems pretty good.
im pretty sure ive heard him say hes a line cook in earlier videos before
His chopping skills are def not average
He's been doing this for awhile now maybe he's learned through making videos lol
Literally just need to follow the instructions, people just overhype everything
@@srzarz3017 not necessarily. You can follow recipes and it will still not turn out right if you have no idea what you're doing. Gotta have some idea of how to cook. Just look at complete novices that have never cooked in their lives before, follow recipes
the fact he calls himself an npc but guesses a recipe, recreates it near perfectly and even teaches us how to do it 😭
In the original video he says most ingredients in english, and guessing meat, eggs and some fucking mushrooms isnt hard
@@tunderstorm2769If guessing meat is so easy guess how much meat I gave your mom.
@@tunderstorm2769 nah he's a kitchen prodigy /s
@@tunderstorm2769he guessed the quantities, the temperature, and time of cooks, which is probably the hardest part of the recipe to get right. Damn why you gotta be so negative?
@dancom6030 i guess im a michelin chef now couse some dumbass on the internet cant guess a temperature
Loved the ingenuity on display here! You’ve inspired hope that we too can become amateur Italian chefs with patience, perseverance, & lots of crepe flipping
One day we can all be Italian chefs who cook British food while saying French words
@@sambmortimerlmfao
😊 😊u
Never doubted you but was seriously impressed with the braids and flowers
That Mario joke had me laughing for at least 231 years and 2 weeks
Are you still laughing
@@Greal2offical ya
Are you still laughing?
@ ya
You are way too hard on yourself, that looked incredible and you should be extremely proud
He is joking
@@phantomberzerk9486 I was referring specifically to "This makes me want to go to the Connaught in London to try a real piece there, but for now I have to settle for this." As far as I can tell he made a real one, it looks perfect to me.
@@MN-vw2lo
Pretty much, just needs a bit more oven time and perhaps slight seasoning rebalance, although that's subjective.
@JamesGanon bro's really jealous 💀
Don’t lie to him
Genuinely funny, actually makes the recipes in a way you would really do it at home (Oops I left my $75,000 kitchen in my last luxury apartment), and any mistakes are actually relatable and these are what I assume the first attempt at recreating dishes found online, not recipes that have been practiced and tweaked over and over again so the final product looks good (Looking at you Joshua).
Hopefully when he gets huge he doesn't start calling himself Papa and doing other cringe shit.
Hes already huge on TikTok, but his youtube following is growing slowly!
Joshua should be a political unifier for what a loathsome snobbish archetype he is.
@@AlastairCreed Absolutely not. He's not that bad.
@@leanansidhe6332 He's one of the most insufferable people on the platform, not counting the infinity 'literally who's streamers who spew bile all the time.
@@leanansidhe6332 he's annoying as fuck.
See a home chef pull off a beef wellington is a W I can't even fathom. Good looking Wellington too.
The little bit of egg shell getting in the bowl and just being ignored really makes this video shine
Just a warning, DON'T tie up separate pieces of beef you intend to cook rare or medium. Searing isn't just for flavour, it's also for killing bacteria on the outside of the meat. ESPECIALLY store bought meat, dangerous bacteria can still survive inside the tied bunch on the surface of the separate pieces and unless you plan to cook it well done they will survive the cooking process.
This man food safety courses
bold of you to assume these weak "bacteria" can pose a threat to his irradiated cells
The food is sterilised the moment it enters his kitchen
the bacteria gets killed by all the radiation
But whether bacteria are killed is a function of both temperature and time. At a certain temperature, lethality is essentially instant-if you hit that internal temperature, you're good. But that doesn't mean that you have to hit that temperature or you're not good. For example, look up the U.S. Food Safety and Inspection Service (FSIS, a government agency) time-temperature tables. The salmonella table will note that a sufficient reduction in salmonella is achieved once the temp hits 158 ... but you can also achieve that reduction by hitting 154 for 29 seconds ... or 145 for 4 minutes.
I love you canoe
smash
Ayyyyyyoooouuu
69th like
Cap
@@angelloera5102 no cap all facts
*idc what people say about your cooking it’s probably better than 90% of everybody thats watching’s cooking keep up the good work!*
They just trolling
@@hoodrich-030can confirm we are just trolling
Aw yours was as real as the one in Connaught. It was lovely to see you tackle this recipe and come out on top, thank you for the video, keep up the good work!
Damn dude, that was awesome, especially given the fact you didn't know the language and had to make the assumptions for the most part during the process. Two Things:
1. The grey band is due to a lower heat when searing the beef. A bit warmer and it should be solid.
2. If you rolled out the Puff Pastry a bit more, it would allow for better penetration (heh...) of heat.
But that's all the, hopefully, constructive criticism from another idiot, who also tries his best when cooking.
Keep up the awesome vids man!!
Also, his meat was probably thicker. (heh). So he shouldn't have lowered the time by more than a couple of minutes.
Dan with ATK does a different method that I find more reliable which is to cook at a higher temperature and let it rest for a pretty long time outside the oven (like 20 + minutes)
Adding to all of the above (...a year later), the guy in the video is working in an industrial kitchen and I bet you his oven was hotter and more even (and maybe convection?) so that might be another difference.
È stato magico sentire lo chef parlare italiano e poi dire cosa stavi facendo. Voglio assolutamente mangiare questo cibo che hai preparato!
“And he’s pretending to read a book.” 😂
8:10 "Oversized ravioli" LMAOOOO 😂
This is my new favourite cooking channel
Love your ambitions and perseverance with the videos and with the food
i hope this video goes viral cuz this is really quality stuff now
ive not belly laughed as much as i did at that crepe flipping section, thanks for brightening my day ahaha
I spat my coffee a bit when the crepe broke apart 😂
I've had this at the Connaught and it is absolutely delicious there, I think because your fillet is thicker it needed longer cooking time which is why it's on the rare side. Personally I think your effort looks really good... actually it looks rather professional and I wouldn't be disappointed to get served that at a restaurant especially as I prefer beef rare.
I don't usually comment on stuff but man oh man do I love your videos.
I see a bunch of people saying how it's nice to see normal people doing chef recipes in a home setting, I also personally love that you'll try whatever because I love doing the same, people say you have to be good at cooking but I say all you have to have is taste buds really and follow a recipe.
Point being I love your videos
Wow! Great video man! This longer format works really well!
I'm always so excited to hear the end of the video, it automatically spreads a good mood
Goddamn it canoe! Post more often! I binged your content and i was so starved for the past 2 weeks. Much love ❤
Chef Marco devours the lifeforce of his underlings whenever the camera isn’t on them.
I've been watching your videos for 3 hours now and I've loved every video.
I woke up feeling like wellington. I remembered you made a video about it, so i thought might as well look at his one and try and use the actual recipie, even though im not the best at following english instructions. I open up the video, and the original language is my language. This is my favourite video ever
Love your chilling vibe cooking man
Keep it up
This is my favorite cooking chanel rn.
Idk how I ended up here, but honestly what suprised me even more is the fact that even tho this is a meme video, I feel like this 3-Star-Michelin Chef could take inspiration from your asymmetric disposition at 8:00 and make his uniform rendition more interesting to look at :o
You did so good! Ive been cooking for a long time and its always looked too overwhelming for me to even try!
I love these longer vids (came from TT)
That braiding scene deserve a "yaa yaa" Great videos!
I have been binge watching all your videos after stumbling across you on shorts!! Brightens my dayy 😆😆❤
Damn the effort put in this video is so high. Good work man, that wellington looks nice
omg it looks so good !!!!
Wow, you did really well here. I'm genuinely impressed.
@JamesGanonyouve commented this on so many comments bro whats wrong with reuploads
@JamesGanon it is their content. If you got proof show it up don't say shi* without proper proof
@JamesGanonproof?
It's actually whole lotta better that I would expect. I came here for laughs, and I left impressed, good job!
You did such a nice job. Nice job team ❗
In a world of influencers I appreciate you
Bro, your content just keeps getting better and better.
I love the editing in these
These videos are amazing! Please make more of these long form ones on RUclips!
Watching your videos really helps me in suppressing my appetite
I screamed when I got this notification. These are truly my comfort videos
Your enthusiasm is infectious
This is my new favorite channel
Same🫡
Love that he always says "alright, thank you." Its so wholesome
Wow! That was impressive. You're getting really good 👍
Lol the pastry bit falling off the bite had me rolling. Well done 🙌
I cannot believe how captivating this man's videos are with the most monotonous voice I've ever heard in my life. Bro your voice is literally -------------------------------------------------------------------- but I'll still watch it full focus.
All jokes asside i think this is the only video i’ve seen following an Italian recipe that doesn’t make my blood boil. Good job
this is my favorite cooking channel. I would like to see more fails though but your evolving nicely
Him calling everyone’s beef Wellington raw sent me!!!😂
Every single time
Damn boy, you actually nailed it!
i love how ai puts more effort on the things more and more😚
adhesive fruit fly trap was golden! 🤣7:48
Shiiit you actually went hard with this one
i love the pond water you put in at the end
besides the joke looks great!
8:57 TO BE HONEST YOU HAVE TO BE PROUD OF YOURSELF PROUD 👏 👏👏👏👏👏
Unique, Innovative, Bold, truly a masterpiece Canoe.
My man runs the risk of food poisoning by not cooking all the exposed sides of the meat when he was putting it together
The reason your meat and pastry came out undercooked was not just because you took ot out early.
Those combi ovens he's using have some serious power to how intense and consostent they are. Back in the day my restaurant got one of those and cooking time cut down significantly.
thanks for uploading a new video for me to add to the compulsive repetition of all your videos on a daily basis 👍
Why do I love the outro so much?
He's reached new heights, this was really awesome!
You're getting better ... respect
i like to watch Futurecanoe cooking vids while eating egg or noodles cuz it makes me think im eating quality food
I feel like watching someone slowly pulling themselves out of depression when I see the growing amount of effort this videos take.
9:16 ITS RAWW!! got me but it does look good.
Watching a true normal person make a perfect beef wellington gives me great confidence while I recover from a summertime cold
This video is in Italian, but that's ok because I just follow the pictures anyway. I loved how you tied medallions together.
Been waiting for a new video from you! Amazing job my guy
That "YEAH!" When he finaly flipped the crape got me dead 😅😅
i really like the way you wrap the meat
That Jamie Oliver clip kills me every time
Ur so underrated, I'm surprised why u don't have a lot of subs and views
one tip for crepes, make the batter a bit more runny to more easily make a thin crepe, yours were pretty thick so it was hard to flip and they crumbled easily
4:13 Please😭 that one egg shell going into the mix is making me remember all the traumatic experience I've had while eating cakes and pastries
I cant get enough of those videos
Love ya
Yeah that's a pretty quick subscribe time for me...
You had me at 0:46 'head chef pretending to read a book'
Then lost me when you tied the fillet pieces together.. damn bruh just go to the butcher
Verry good effort on cooking and i have impressed of your skills keep this.
yt comments>wholesome
ig comments>bruh
This is one of the few dishes that I'm willing to pay an obscene amount for. It's really hard to make properly and it takes far too much work than I'm willing to put into it.
The reason red sometimes looks weird is because most lighting today is LED and unless you get really high quality LEDs (95+CRI) the wavelength of red called R9 is severely lacking from the light. Meat is one of the things that really makes this lack of R9 noticeable
the grey part was formed by the water content in the mushrooms boiling the outer part of the meat. its no problem really, but to avoid it simply cook the mushrooms for longer
This looks great fair play mate
I'm an Italian, let me translate it!
-good guess: he said two hours in the fridge.
OK. So that was the only thing and now I feel a bit awkward to have written this message in the first place...
OMG this Channel and creator are best finding in a years. I'm laughing till tears, these comments are hilarious 🥳🥳🥳
I LOVE YOU! BEST CHANNEL EVER!
4:03 The half blood prince moment
that whole Italian cooking channel has english subtitles btw. also it is best food channel on the internet btw. 😅
Bro I freaking love this guy
I wish I could like videos more than once, all your videos are worth it
i like how clean ur table top is