I am not a chef, I am just a cooking enthusiast, these videos you put out have absolutely changed the way I think about knife work, cook, flavours and presentation. Thank you all for the inspiration!
That cross section cut looked phenomenal. I know I say it a lot but the openness of these videos are brilliant. We ate in Fallow on Wednesday night and it was packed. What a business you guys have built across the group.
Thanks for this! I use a technique where I make the crepe on a silpat in the oven. You can control the thickness and make one contiguous sheet that you can trim with zero overlap. Watching from the middle of nowhere in the Similkameen Valley BC 🇨🇦
Chef I have one question about this technique: It looks fairly logical but how can I be sure the chicken mousse gets to 74*C with such a quick baking time? Thanks for the guide, I'll definitely try this!
Any advice for the chicken mousse if one does not own an industry ("pro") mixer? My own mixer does not deal well with frozen things, so can I keep it cool just above freezing (and not actually frozen) and still end up with a decent result?
I’d say dice your chicken as small as poss and pop it in the freezer for 15-30 minutes until you feel it’s a tiny bit frozen on the outside and go from there
Yeah the purpose of it being chilled is so that it doesnt get too warm where the chicken "begins to cook" You can do it out of the fridge, just keep an eye on the temperature. Chopping it smaller as said above is advised. Maybe even use mince 🤷
Can you explain why the horizontal cut comes after the vertical cuts? I see professionals do it this way but surely the horizontal cut is harder - you can see the sode of the garlic move away from the knife in this video - and therefore be less safe? Love the videos btw thank you 9:24
ive always peeled and "cleaned" mushrooms as they always seem to have a bit of dirt on them, but i often see chefs not doing this - is there a "correct" way?
Havent seen people use chicken mousse for a layer before. Normally i see people using prosciutto. I guess more steps to an already complicated dish haha!
Hi Will, it's Mike the seafood chef down in Kent. Maaaaany thanks for yet another outstanding video. You are right, there are quite few videos of this dish from would be chefs to celebrity chefs. Your recipe and technique for Beef Wellington OUTSHINES THEM ALL. This is a wonderful festive dish and I will definitely make this over Christmas or New Year. I will serve this up with Crispy Roast Potatoes a la Will Murray. Yet again, many thanks. Cheers, Mike.
He is saying cook it to 30.c, let it rest and it will come up to 38.c, as it carries on cooking. 38.c however is not medium rare, it is blue. Blue is 40-50, rare is 55, medium rare is 60, medium is 65, medium well is 70, well done is 75+. You have to bear in mind, a steak will carry on cooking, when resting, so always cook the steak to a lower temperature than you want it. Some might say temperatures should be slightly lower than my guide, it’s just a matter of preference. The wellington looks good, but a bit on the blue side.. As Gordon would say it’s f**king raw.
Can you prepare a Beef Wellington the day before and just leave it in the fridge for 24hrs until it's time to throw it in the oven when the guests arrive? Or will that fuck up the ingredients inside?
for people at home.. dont ever stick your knife into frozen food and try to break it up how he did. he is a professional chef so its slightly different.
plenty of people volunteer to work Christmas day, usually higher pay for less hours. Society doesn't stop for a random holiday, tonnes of people don't even celebrate Christmas.
Yooo imagine these bright green pancakes rolled up, with smoked salmon and a tartar sauce/cream inside. Banger breakfast
I am not a chef, I am just a cooking enthusiast, these videos you put out have absolutely changed the way I think about knife work, cook, flavours and presentation. Thank you all for the inspiration!
That cross section cut looked phenomenal. I know I say it a lot but the openness of these videos are brilliant. We ate in Fallow on Wednesday night and it was packed. What a business you guys have built across the group.
Thanks for this! I use a technique where I make the crepe on a silpat in the oven. You can control the thickness and make one contiguous sheet that you can trim with zero overlap. Watching from the middle of nowhere in the Similkameen Valley BC 🇨🇦
Chef I have one question about this technique: It looks fairly logical but how can I be sure the chicken mousse gets to 74*C with such a quick baking time? Thanks for the guide, I'll definitely try this!
that was an excellent video - thank you very much. I hope to visit next time i'm back in the UK. cheers
I love these teaching videos!
I really enjoy the explanation of the science behind the dish
Amazing chef with great presentation skills.
Really love all your content still not been to restaurant yet but my day will come !
Here in Australia this would be known as the high society sausage roll
OK that is the best Beef Wellington i have seen a must cook........ perfect chef
Yum looks so good nice red wine jus and some spring veg with that lovely
Love the honesty!
Oh can you share the sustainable cling film? i HATE using it for the waste, but its just so useful... btw amazing welly, pure art form!
Thank you, your videos are always so great and informative.
love it, will never be arsed to cook that but if I do i'll come back to this
Err 48 degrees I think at a minimum ?
Or keep eating hot dogs?
Preference according to personal taste.
Made a live!!!!!❤🎉 greetings from the east coast of the 🇺🇸New England Ty!
Looks perfect, chef!
The new Gordon
no
Any advice for the chicken mousse if one does not own an industry ("pro") mixer? My own mixer does not deal well with frozen things, so can I keep it cool just above freezing (and not actually frozen) and still end up with a decent result?
I’d say dice your chicken as small as poss and pop it in the freezer for 15-30 minutes until you feel it’s a tiny bit frozen on the outside and go from there
Yeah the purpose of it being chilled is so that it doesnt get too warm where the chicken "begins to cook"
You can do it out of the fridge, just keep an eye on the temperature.
Chopping it smaller as said above is advised. Maybe even use mince 🤷
Scallop mousse to make it Surf and turf wellington 🤤
Jamie Oliver needs to watch this guy. Absolutly brilliant. A proper chef. Great video
tell me please! how u fix gopro on aproon?
You can get a meat thermometer for a 1/5th of the cost of the fillet, if you are making a wellington it's a no brainer!
Were those Anaheim or hatch chilies being charred @11:30? Great video as always...love this channel!
Can you explain why the horizontal cut comes after the vertical cuts? I see professionals do it this way but surely the horizontal cut is harder - you can see the sode of the garlic move away from the knife in this video - and therefore be less safe? Love the videos btw thank you 9:24
Wow!
I didn't get a notification for this video had to find it
A good Wellington can fix a bad day
WOW
We've started using that clingfilm at work. Do you find it doesn't stick as much?
ive always peeled and "cleaned" mushrooms as they always seem to have a bit of dirt on them, but i often see chefs not doing this - is there a "correct" way?
Does it really make a difference how you dice a garlic clove?
Any updates un the salmon wellington?
Amazing looking wellington, no juice pooling at the bottom of the wellington that a lot have making it soggy
Havent seen people use chicken mousse for a layer before. Normally i see people using prosciutto. I guess more steps to an already complicated dish haha!
beautiful dish and cook
not gordon, heston
@@BobaPhettamine both jack and will did work for Heston
@@JasonAllen-md4cc i am aware
Which restaurants have you worked at?
What's the name of the company that supplies the cling film?
How is it medium rare at 38 degrees, but in your steak video you said 48?
It was funny about the cling film )))0
Check: Just a 'light splash' of cream = At least 1 whole cup of full fat cream.
Hi Will, it's Mike the seafood chef down in Kent. Maaaaany thanks for yet another outstanding video. You are right, there are quite few videos of this dish from would be chefs to celebrity chefs. Your recipe and technique for Beef Wellington OUTSHINES THEM ALL. This is a wonderful festive dish and I will definitely make this over Christmas or New Year. I will serve this up with Crispy Roast Potatoes a la Will Murray. Yet again, many thanks. Cheers, Mike.
How do you know the chicken is cooked?
38 degrees is medium rare? Did I hear this correctly? That seems more like blue to me.
I don't think he explained it very well, I think he meant if it probes at 38 before resting it will get to medium rare after the rest
Get out of here and eat hotdogs. You're 100% north american.
30 on the probe to bring it up to 38 leaves the chicken waay under?
@@JapanischErfahren Lol get a fucking hobby
He is saying cook it to 30.c, let it rest and it will come up to 38.c, as it carries on cooking. 38.c however is not medium rare, it is blue. Blue is 40-50, rare is 55, medium rare is 60, medium is 65, medium well is 70, well done is 75+. You have to bear in mind, a steak will carry on cooking, when resting, so always cook the steak to a lower temperature than you want it. Some might say temperatures should be slightly lower than my guide, it’s just a matter of preference. The wellington looks good, but a bit on the blue side.. As Gordon would say it’s f**king raw.
I think anyone who likes cooking is going to have a temp probe, I have three.
No person who can cook owns a temp probe.
@@JapanischErfahren Congratulations, that was the most idiotic thing I have read all day.
@@JapanischErfahren That old fallacy again.
Can you prepare a Beef Wellington the day before and just leave it in the fridge for 24hrs until it's time to throw it in the oven when the guests arrive? Or will that fuck up the ingredients inside?
From experience, absolutely! I have even heard freezing it is even better, I suggest taking a look at Chris Young's beef wellington video.
Feel like it’s most overrated food ever
Man would I love to eat there.
this one is the closest to Gordon Ramsay’s legendary one
A handy tip would be how can I get a cheap fillet of beef😂
I lost my virginity to a beef wellington
I'd like to know who makes that cling film please. Also, top tee shirt that cameraman, all the pigs all the time
Mate we all have a temperature probe these days if we give a shit about how we cook our meat!
More like beef epicngton
Show Me The Science! No “Sealing It” Chef!
This dude is tall AF!😅
Needs prosciutto
Missing the ham :/
G. Ramsay, eat your heart out! That's a proper WELLINGTON
OCD Chef.😅
his hairline is diabolical
Shouldn’t this guy be playing professional snooker
Hahaha
Dude - all the people that watched the video to this point have a temp probe - come on.
Not many people in the UK own one of them.
No person that can cook owns one.
That's a 'orrible Beef Wellington. Beautifully put together, but far too undercooked. I'd refuse it.
Just sayin', like.
for people at home.. dont ever stick your knife into frozen food and try to break it up how he did. he is a professional chef so its slightly different.
Do you hate your staff. No one wants to work on Christmas Day.
plenty of people volunteer to work Christmas day, usually higher pay for less hours. Society doesn't stop for a random holiday, tonnes of people don't even celebrate Christmas.