XQC Reacts to Gordon Ramsay for 1 Hour straight (almost) [ +Twitch Chat ]
go again one more time and I feel welcome love your stream maybe you'd
give rust a chance oh okay because burglar tutorial will show you how to
make the most amazing burger and for me hang on the user is in the plane so we
got Chuck we've got the most amazing ground beef and little biscuits smiles
from how it's man would you've seasoned them combine them together we're binding
this together with a touch of egg that sticks it together and more importantly
seasoned I get this done the day before you get this done the day before set
them in the fridge so they stay nice and firm that way they don't fall apart on
the grill get that grill piping hot pile in half ways this is one of my most
highly desired burgers one of my favorite burgers this is for me called
the f-word burger which is actually I'll sell and my burger restaurant at Planet
Hollywood in Vegas now season them little of meat relax a little bit don't
take them out the fridge ice cold otherwise they'll be dry on the outside
and raw in the middle grill piping hot a little touch of oil
on the burger to start off with this is a few is the heat make sure season also
run now sitting around the edge of the burger you know you can't see the road
to write a nice to make sure you roll up that ceiling around the outside and mop
up all that seizing gently all the burgers and then on find the hottest
spot is two-thirds the way up Oh once you put burger on the grill the
secret is to move it as less as possible the
more you move it the more charge you've got a breaking the burger from their lip
down that incorporates the heat it gets a great sear on the bottom so we come to
turn those burgers they don't stick how many times have you stuck burgers on a
grill and wondered why it's sticking and reminds the oils quick sear and put that
lid down really important now alongside my burger and we toasting the buns why
do we toast the buns we toast the bun because there's nothing worse than the
soggy bun how many times you had a burger and the bun is I love soggy bun
toast that bun it gets nice and crisp and it protects the burger so salt
pepper a little drizzle guys oil I'm standing believe that gone roses as you
addicted to some pepper he puts a shit on most everything you probably put
something on some fucking wife's lips before kissing her quick in toast those
buns what goes well with the burger great cheese tomato lettuce a little bit
of mustard mayonnaise and then these beauties here grilled onions peel the
onion slice them all now that's good salt pepper fresh grilled onions on a
burger trust me easy to do absolutely phenomenal now
to keep them whole like that that way they start breaking up and then Don I'm
a firm believer and toasting both sides of my bun top and bottom onions on full
flip back down that looks sort of greater now look at that beautiful sound
oh good okay good not to fight it hey I saw that hey you see that trash
chef absurd Garbo eat exposed idiot sandwich Tony
Wow the flame innocent labor Jason spatula
you know just shoot a video here man hey serenity man a busy grill it's a
delicious grill so you don't cook the burger and then set it up for dressing
you get set up first so while the burgers cooking you get everything done
first it's a really important because they're heating the joists
it stops the blower going cold and also you want to eat it when it's piping hot
now unlike burger restaurants in Las Vegas we baste the burgers with
debenture butter today there's lightly brush a bit of butter onto the burgers
without flame underneath it sort of can rise the butter and puts this wonderful
flavor on top so just lightly brush a little bit of butter on there and it
makes the burger so tasty now will it become even more Chevy what can you do
make your own a Chipotle butter this is the basic amazing recipe for a great
burger it's up to you to sort of making your own but lightly brushing the
burgers with a touch of butter two minutes before they come off so exciting
there's a lot of efforts of those burgers notice how there's no shrinkage
there because we've got the right amount of fat in there and with this butter it
makes is so flavorsome right time to flip I think doing is always at I'm
literally at the end of day did three and a half to four minutes each side
Marie goes in same your instant no no difference a light brush now before they
come off the grill it's lightly seasoned them on the grill
look oh dude he sees me big drill dude it's cooked it's inside that burger
last part of the seasoning literally before he take them off really important
season close now for the exciting part here's the bass okay that's the bump of
the burger bass bass bass three tops three bases think about how you could
assemble this think about what it's clutched in your hand 32nd floor there's
birds come off gonna put my nice beautiful rich cheddar cheese on top
season it let's go there cheese on on he wrote this isn't a season of the leaf
fatso flavor inside it's gonna be incredible first off put your bass
guitar atop of mayonnaise it's the light mustard mayonnaise yeah I'm gonna go to
the top as well how many times you ruins I've opened up a burger they try to put
ketchup or mayonnaise once you've assembled a burger you can't
re break it down you got to pull it together and eat it nice and a hole what
size you want this easing out the side now mayonnaise on from there take your
lettuce and just lightly snap the lettuce break that in half and sort of
manipulate the lettuce where it's it's literally on your bun snap it break it
and form the lettuce the same shape of your bun snap it break it and gently
push it down from there a nice slice of tomato season it after that
give me this s give me an a a give it out out give me a tea salt and pepper
light and season it beautifully done and look from there it touch more you tell
them slows down just a touch now here's where it goes up a level
look at that cheese that come on seriously
beautiful on she goes number two on she goes I mean number three on she goes how
do we elevate it even more I wanna take that to another level
look at these come on seriously I mean freshly grilled onions
- absolutely die for take them off caramelize the onions and then the
flavor inside that this is really good
islands are good as shit and I've been rod up there I'm not a big fan of raw
onion on the burgers too harsh is too acidic and it blows the flavor but just
like a fucking personality you can bitching pate and then look from there
on down and hold that baby in on now on down and okay okay okay
doesn't guys it I'm not Gordon's mom I can't put the whole thing my mouth but
he says this shit how do you take a bite out of this and look watch what happens
look at this slice slice slice slice watch this shot gets owned down so if
you can't manage a whole one take half of one
boom and boom that is why I have one of the busiest households anywhere in
America where you've got a neighbor like Stevie Wonder next door they can smell
those delicious burgers Kim and Randy doors down for someone trust me the
cheese and his reservoir today's looking for someone with a huge fuckin nose
anyway long story short I've put your name forward she noses in chat please
Fox not you guys I have a question using this plate with all three burgers how
did it I didn't even sell that for give me a price tag you do it
eighty dollars fifty 90 you guys are averaging like within like 1500 watch
this fuck video chat no I want to watch
another burger video is any any more like that and that was really good let's
see if there's any recommended after that I like III like a glide what's up
plate for stream please write the most amazing fish and chips oh hell yeah
cooking videos boys I love the videos comfort food served
with incredible fries and the most delicious mushroom up reuse this is for
me fish and chips screams cod highly
sustainable delicious the fuck is that is a batter this is a beer batter double
zero flour eggs and beer this rest it becomes so crispy take your cot run it
through into seasoned flour salt pepper ah jazzes up a little bit with a touch
of paprika lightly seasoned your fish - what if I can destroy the batter like
Reese's my fish first with salt that extracts the moisture from the fish
batter human crispy then from there just brush off that seasoning and just pad
down my wife Finch that way it stays nice and firm into the flour and then
nicely rolled make sure you get the ends done dredge the fish in the flour is
also to make sure the batter sticks really important and then don't the
internal matter make sure you dust off any excess flour
otherwise you get these white clumps of flour underneath the batter into the
batter let it sink I like topping tailing my fish I trimmed
the top trim the base I've got an even piece of fish if it's cut evenly it's
gonna cook evenly shake off the excess flour into the batter and roll that fish
round by all sink in there by now oil comes up to 300 it takes about six
or seven minutes to cook beautifully but here's the secret keep that fish coated
this is where it gets messy but exciting lift up your fish go left to right
dredging it and then very quickly get a point of the fish let the batter run
down shake off any excess flour and then in a fryer set of taunt it first just
let it lay away from you shake the pan Jen I be honest why why is
that important
what are you just let me go down or lay away from you shake the pan gently that
starts to cover the top of the fish take a special and just gently face the top
of the fish once you've had the fish in there for
two minutes flip over the fish that way you see it evenly coated
it's beautiful golden brown now take that out so well yeah that's sit there
like these perfect parcels and literally they don't sit there now as it's a
piping-hot use salt and just okay uh the top what happens of the fish now it just
gets even crispier but the batter seasoned underneath and
on top that's really important rights fries these are Yukon Gold potatoes and
basically just peeled not wash because I want the starch to get really nice and
crispy I start them off at a very low temperature in a way that I glanced them
and that is literally in the oil first for two minutes at 3:30 in lodging
placement means cooking with no color and the secret here now is the blanched
of the two minutes of 3:30 take them out let them rest crank up the heat it's
wrong 3:23 85 great now temperatures risen fries back in second time cooking
and this time it's getting really nice and crispy a great indicator cooking in
fryer they won that one it's a man flows confirmation that it's cooked whether
it's fish chicken or fries cooking fries twice blanching them first and then put
them back in hot oil at the end it's so much more have this in place like in the
oil price so it's really good to cook them twice super healthy fries are done
shake you hear how crisp are they are out onto a tray drain them really well
lightly rub off the excess fat let me sit there I love placing them into a
bowl fresh parsley on top a touch of paprika and then such a salt and pepper
of course they're just roll them around crispa they are beautiful fish and chips
would not be complete unless we've got please I use frozen peas all the time so
this Scott sting flash of oil just a splash please go in eat lots minced in
and garlic great way of elevating mushy peas from their little knob of butter in
and then you just toss those things what's that butters evaporated we turn
off the gas and then just crush beautiful and that's where you take this
frozen pee into a mushy pea and we sort of trying to break it up almost like
it's sort of like a puree but I don't want to refine them too much because the
flavor is when you burst them touch more butter in there ruins a really nice
glossy finish one more little finishing touch some fresh mint just bring your
legs down lay them on top of one another at your largest leaf on the bottom you
roll it really tight and then just let the knife do the work
mrs. through strong faces peas just lifts beautiful when I serve lemon on a
plate I take these bits off is it like the posh parts
it's just thank you like the gourds like then now this one's a plate which comes
over crispy then from this beautiful mound of mushy peas nice to the side
finally a sort of rolls-royce of sources with fish and chips tartar sauce is a
mayonnaise with gherkins onions and the most amazing capers in there that goes
on the side and then Jim suffer along tough guys this took him like he add to
bait and cook them like six times is there like nine Friday today my peak
that's mushy should I see a doctor Pepe again that's like one bite it like
over like one hour of work done just and that she's been saying of like an hour
to average it's called um Gordon Ramsay's Kitchen nightmare
I like you I get my lemon here and I just squeeze it over the fish onto the
salt and then refresh one their history or say my favorite things you have my
chips hello Gordon
that looks like too much work for ya guys all rose and whitey just you don't
believe this we got so many links enjoy episode on our journey we have to really
keep getting the juice yes we have wait a minute imagine six months already the
whole egg you smell Wow all the jokes onehand secrecy done really nice to
paste but whisking that egg first and then your milk in then put all the milk
in is any gonna get a lumpy pancake mix and the secret for me is to have an all
we've seen is the job ring ah yes the mixture no look at the large of the pan
the better halves to create a nice thin even surface I want that that's what I'm
looking for in there nice posture now the exciting part a little shaking that
releases it and just shake it to the end beautifully
now that's exactly what I want that nice sort of color so important and that for
me is hand cakes amazing healthy we still are exigent just let me respond I
think whether we go to caves in college we go to cook three schools oh I've
wanted to be like a like if I can kitchen channel as these why I'm sorry
Arabia oi listen and wait okay two minutes
well that's 100 views that's what I got a risky click for today if you damage
anything close to that buttermilk like last one the dish last
Gordon this is sober collard greens claim it's amazing less yam hash first
off marinade now in here I've got other way but guys were doing it like a drunk
I'll show my favorite - donkey videos every time they he solved something or
ceiling you gotta take a shot first off no plans nothing right here
I'm not buttermilk shallots garlic and onion pick up the chicken and place it
inside the marinade at the button to milk enriches to the flavor and the
texture of the chicken if you can get this done in two marinade the night
before it's super tender a chicken you can't 5 minutes in the buttermilk let it
submerge in there all the way down once it's been marinated it comes out off the
buttermilk give it a really good shake you don't want to excess buttermilk on
there and it goes in to a seasoned flour now this flowers got salt pepper and a
touch of smoked paprika there's even more fragrance from there
roll around make sure that that absorbs all that flour now I love my chicken
crispy the secret there is to dredge it all year so nice for the cauliflower
give a really good shake it goes back in to the buttermilk it may be a long
process but the labor of love is worth because the coating on the outside the
chicken is mind-blowing after the buttermilk back in the excuse
my scores and cooking on egg the chicken with the flour you can see it looking
slightly sort of scrappy you want that because as that hits the oil it blisters
beautifully shake off the excess flour and now we're ready for the fryer oil
really important I'm gonna start my off at 325 in she goes
drop it in there nice and carefully always give a little five-second break
between putting pieces of chicken in there so as the actual reading set and
particular to stick together now just turn up the temperature for three
minutes because the chickens cold so it brings down the temperature of the oil
just gently turn my pan to make sure nothing sticks at the bottom any little
floating bits take them out those particles burn and I want my oil nice
and clean because it's the flavor that's left inside the chicken that you really
want very carefully lift them out drain them cooking them on you
but to get it even crispier and really beautifully moist inside all those
amazing in the oven before it goes in the oven I just like to season it just a
touch into the other guys over six to seven minutes
why now seven the yam hash first off get a pan nice and hot with touch of oil
into the pan get it smoking in with the yams useful onions in so that what you
started colouring the yam add your minced garlic be generous with a guy I
know you said then little touch about I really appreciate if my yams starting
incredible now we're ready for the peppers red peppers in green peppers in
touch more butter into the center turn down the gas and let that just sit there
and sort of roast every five or six minutes clean underneath that pan so you
got that flavor coming back into the hash and sort of push it left then push
it right every time you clean underneath that pan you're taking more flavor into
the hashed gas down until they're not sit there on the back low heat right
chickens give them hashes on finally very fine dancing first in the bacon we
want to render the bacon to get the bacon fat I don't be here but they
didn't look good at all just has flavor so collard greens Jenny on the season
because might actually set off this onions it has cook that down touch of
butter I will start off with a tiny drizzle of oil and then the butter oil
in the pan stopped my butter from burning really babies getting really
nice and crispy onions are caramelizing now garlic you see what's happening now
look all dark and crispy and caramelized the crispy little broth and use flavor
that's in there Pat it back down again and let it caramelize and almost roast
now I've got a color on the bacon I've got this fat being removed and the
flavor in there is incredible garlic's caramelizing
in with the collard greens now these have been blanched very quickly for 30
seconds in boiling water and then sliced up drop them in lightly seasoned up and
give that a nice toss cookie couldn't bring word on the greens
to life the glaze that perhaps by the vinegar that gives the collard greens
its tartness and the flavor is incredible let that evaporate collard
greens hash done to finish off the hash once it's got all nice and sticky at the
bottom lightly sprinkle over the top text resize scallions and then just fold
those scallions in at the end that gives it a sort of freshness right time to
dress that I rolled out the juices crispy on the top to crisp on the bottom
there's one little trick I love doing in here I've got some pink peppercorns
black peppercorns we are currently 100 and cry - and that
soft heat once you ground the peppercorns get your honey and just
drizzle the honey in for the peppercorns this is a great way you've got this sort
of fragrant incredible heated honey and it's gotta be done so straight from the
oven because when you net cheekiness it it goes soft and I want that chicken
nice and crispy from there I've tied a little bunch this rotating thing gonna
remake just slice through that's my brush that goes into the honey brush boy
writer breast this is a really nice nice Louise the fullness that guys guess what
kind of hipster uses herbs to brush a really nice way of spicing up the
chicken now to serve I'm a big lover of eating healthily and well so I love
collard greens get that bacon on there the smell from that apple cider vinegar
is incredible from there a drum goes on first
beautiful thigh and then look what happens when I slice in to my breasts
oh just lift that up so just visually drum breasts by the
stickiest of the most exciting hash just gets dropped the bottom of the plate I'm
in my brush and just drop oh it's the popo Escobar of the ban he ruins the
conveyance um where do I take the fried buttermilk
okay one last delicious spice rub a planet New York Strip served with said
imitators the most amazing mushrooms
incredible steak bit of a chef's dream because it's one of the most succulent I
don't see any tingling that said no more link difficult to cook first off the
spice rub the rub is sweet its bitter its smoky it's spicy it's made with
coffee Chipotle and the secret behind this rub is just pressing it into the
steak I cannot stress how important it is to let those steak that looks nice
vein Chipotle and the secret behind this rub is just pressing it into the steak I
cannot stress how important it is to let those steaks sit out in the kitchen 400
minutes before you cook them if it's ice-cold and so frigid there's no flavor
in that state whatsoever from their hot pan we're gonna sear it baste it with
garlic rosemary of time and then take it out and let it rest I'm a firm believer
in cooking it quickly and let it rest long get that pan nice and hot
touch of oil in because I want to sear this they can make it sort of
caramelized and literally total those spices inside the New York Strip as you
start to see that first little flicker of smoked steak up and into the pan she
goes time throws me in in with the garlic and all that seasoning in there
as well get this right it's cause we didn't three and a half to four minutes
quick sear lift and look at that flip it over and then in comes the butter
beautiful turn the gas off tilt the pan embrace and this is the secret behind
cooking this steak at room temperature it makes a huge difference from there
literally out let that rest rest spoon on that flame some butter let that
sit there to rest these are fingerling potatoes they've
been blanched for three minutes in boiling water left to cool down almost
steamed now it sort of fluffy I've got great flavor in this pan from the
caramelized New York Strip a teaspoon of olive oil in and what we do
now get these potatoes and put them flesh side down all those sort of rub
all that flavor from the bottom of that pan you want the potatoes sort of stick
to that pan that's scientist agent gets really crispy and it's got that smoky
flavor I want to take the resting duties from my steak and pour that over my
potatoes Oh God edible and they gas down this is over beautiful see that fat
flavor in there is extraordinary and then finally before they come out finish
them with a touch of butter they are beautiful whoo laughs take those out and
look what's happened to them okay but excellence you try and sum it up we
oughta go well today Brian and just now portobello mushrooms goes brilliantly
well and king oysters how do we slice them down and then literally turn that
around and slice when they're this small find a flat surface on the mushroom and
then down the thinner you slice them more flavor the portobello mushrooms the
big ones slice in half it's like compost don't
slice it down disgusting there's a knife do the work olive oil in
first mushrooms go in clanky the nice and flat across the
circumference of the cast-iron each mushroom 30% of its water so you need a
hot pan to saute the mushroom there's a big difference in taste between a bald
mushroom and I sauteed mushrooms we're gonna add sure lots of garlic oh that
was the mushrooms have been sauteed mushrooms take a lot longer to cook that
noise is the water evaporating out of a mushroom hot pan high heat and get rid
of that water and the flavor left in here is incredible gas down starts I'm
gonna sprinkle over there get a garlic over and then these little babies their
little time flowers that's gonna lick the mushrooms and make them so fragrant
sprinkle the time flowers over make a little well in the center butter in now
give that pan a great shake shake Wow it looks good and loved it I'd loved
loved it now for the exciting part the bit that chefs loved plating look at the
shape of the fingerlings trying place the fingerlings literally almost bedding
into each other so get the little Ben's your mushrooms underneath your
potatoes let them sort of cascade onto the plate from there one of America's
favorite sauce is a smoked barbecue sauce that's going to go on the parody
literally sit at the base of those mushrooms clear off the garlic and the
thyme don't slice the steak too thin you slice it too thinly it dries out lift
that up keep the steak intact sit it on top of that sauce open that up just see
oh my god finally take those resting juices left on your tray that is amazing
flavor and then just glaze pan juice up the most amazing spice rub New York
Strip of study fingerlings is stunning mushrooms mmm what fuck me okay guys I
saw a video but I shroom like mushrooms growing it see hey what the fine but
don't yell at the fucker it's like all like what did hey I just want to see I
want to see wild mushrooms grow in the wow this is like drug user they're
making drug is a no I'll stop started seeing
pull up why Street food with Will Ferrell
radio Pepe go where the music is so good you'll come without noticing Pepe gums
are peppers YUM is that it
natural ways hey is this the type of thing he wanted I hope it is high in
fiber and contain guys look guys guys you eat guys you eat this
some of y'all motherfuckers cube see BAM some of y'all motherfuckers eat this is
like parasite or whatever look mushrooms grow quickly compared to
most fruits and vegetables and don't take up precious space in your garden
most hobbyists start out with waster much easier you guys are gonna turn into
fucking Mario Bross my Ross Mario bro or whether the fuck last yeah one more last
the secret behind cooking great salmon is making sure you cookies skin side
down skin side down but takes the salmon stops from overcooking but more
importantly we get that skin nice and crispy it also stopped the salmon from
buckling up tilt the salmon just lift it up like that
bend it take a really sharp knife and just let the knife do the work it's a
parasite or through nicest trait I was in this apartment what that does true
there it allows the sandwich to cook quick others but more importantly helps
get that skin nice and crispy now don't slice too deep otherwise you'll overcook
the salmon salt pepper make sure you rub all that
spice in there because it's a Cajun spice those nice and fragrant beautiful
sides and when the salmon scored like that it makes it so much more fragrant
to turn a semenova like dusting with a Cajun spice salt pepper
mahp all the seizing up literally tidy that up don't cook salmon ice cold let
it go so it cooks quicker and more portly it doesn't dry out on the outside
make sure you get the pan nice and hot first before we put the oil in you have
a cold pan pour the oil in once the pans cold the oil burns before I gets hot oil
in tablespoon in and she goes flying away
that's the sound nice guys demos it would it be fun do it like I feel like
this citing it all I like the white walls and the light coming in from the
nice windows and I like the rich style and the beautiful kitchens all clean and
all like reflecting all beautiful this nice beautiful piece of you know piece
of sauna it's all like great you know sizzling but when you do it get your
spatula and just lightly press down that keeps the salmon skin the same it gets
nice and crispy to turn the salmon that's still cold there
lift that up and look that's what I want a beautiful nice golden-brown how do we
get more flavor in that salmon garlic of time in and turn it back over so it
cooks skin side down just a touch of butter Oh God salmon so moist and let
that salmon sit there now on a low heat for six and a half to seven minutes
beautiful one of the first things I learned when it came to America a great
succotash with fish start off with a touch of olive oil starts off with a red
onion a touch of seasoning just a little hint
Cajun that brings it closer to the salmon salt pepper was we've taken the
rawness from that red onion corn in now give that a really nice out a really
important till everything down to the pan and pull push and pull that just
toasts horn horn stops it from burning some nice chopped red peppers remember
but you got to hear that noise in a pan you want to keep that sizzling going
yellow peppers in but now for touch of heat chopped jalapeno keep it toasting
away and then finally zucchini and yellow squash in finish that the chopped
fresh cilantro that gives that really nice rich flavor and then finish
succotash with fresh lemon and just squeeze that
lemon juice in goes brilliantly well with the threw in some interesting
succotash done smashed potatoes we get our potatoes put them onto the board
drizzle a touch of olive oil on top take the palm of your hand and you smash
seasoned Chavanel pepper pan nice and hot potatoes just lifted up those little
bits that you think that's when they've done that Satan's power right see into
the pan pepper Jam take the back of your spatula down now once you got a color on
there flip them over look color of those give them a little toss a little knob in
there that gives you that nice nutty brown flavor don't worry about them
breaking up that's what you want that's why they called smash potatoes just
roughly chop the mustard greens i blanch them for 30 seconds and it gets rid of
that raw flavor and then just easily sprinkle those mustard greens over the
potatoes such a garlic those done it Ramsey Levin who W with recent calamity
over the greens and then squeezed right time to plate here we have a lemon I
only mayonnaise please delay in Tanana to smile stream
favor trying to get back by making your clip from earlier sticky to your play
lift your salmon skin side down that is delicious
finally just sprinkle almost like raindrops
it's a beautiful succotash onto the plate incredible colors now how do we
finish this like you should do with every piece of fish just squeeze a touch
of lemon juice look top with salmon and there we go beautiful Alaskan spiced
salmon with succotash mustard greens I should do this for a living but he does
know did it know what I'll do you know what I wanted to do there I want to put
it to the side and pickle I come with a fork and just push it right just push it
and let the song and sort of slide came and I created this overdrive or no link
make the layers run out using it here it is in case you are interested it took me
a couple hours you may know where he is the no link to made you requested you
wanker that's trash ok those suck balls here's the no links image you requested
you wanker
this is for the best wine
hey there banks I know you are seeing this you know the long time no see Pepe
hands to somebody make a no links emote today we need to know like you know
we'll put a letter also by the way did you did I want to get like a contest
because when I'm you guys we have like a lot of emotes but I want like mostly
what's our good to go like half of them are trashed and I used
it the garbage right today if you guys make juice emotes dude you'll get like
VIP dude and you'll be like prize this shit I'm gonna have gone dislike like
top 5 modes it's like 200 bucks each fuck it and maybe in VIP for a month
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