Excuse me sir, this brush looks like a makeup brush! I just binged J&J entirely and gotta say man, I love your channel - you are a very inspiring human bean, thanks for sharing your culinary journey, Jamie!

@vir0j

Жыл бұрын

I too think that's a makeup brush 😂

@Ericaaaaaaaaaa

Жыл бұрын

It's definitely a makeup brush, lol. He's come a long way.

I would love to see you re-visit this video with a side-by-side remake of this Beef Wellington. You've come a long way!

Okay, I tried to make this recipe…once. Never again. I developed a nervous tick doing the duxelles, felt my soul slowly being crushed trying to roll the damn thing in puff pastry, and lost the will to live when it came out of the oven and the breeze created by a mosquito flying by made the damn thing completely disassemble itself into an unappetizing mess on the cutting board. We ate it and the flavor was absolutely amazing but holy crap, the process caused PTSD. Yours is far and away more successful than mine, you did great!

@psammiad

Жыл бұрын

It's better to finely chop the mushrooms rather than blitz them, and then gently fry until there's no moisture left. You can squeeze the chopped mushrooms to remove water but I find that also loses flavour.

A couple of suggestions. One: make sure you overlap the Parma ham entirely to prevent the juices escaping into the crust.. Two: wrap the dough covered meat in plastic for a bit and refrigerate again to get a tighter shape.

the snow in the kitchen window was top tier cozy vibes

If you make this into a short and tag him maybe Gordon will react to it! Worth a shot. In my opinion that looks amazing and I would definitely eat it!

You made that look easy, for real. Extremely smooth and the results...you made us home cooks proud

Score on the top of the Wellington with the BACK of that small knife, and wait ten minutes before you cut into that Wellington so that the crust will be in better shape and not so soggy. Yum!

I loled so hard at the exlamation "this brush sucks" - ofc it sucks its a brush for the camera! 😂😂

When I make this dish it takes me days. 😂 kudsos to you for doing it all in one day! I season, sear and wrap the beef one day, then place it in the fridge to rest and form. I prep and cook the duxelles and then spread it on a baking dish for 2 days to completely dry out in the open air. And finally on the final day, build the finished dish and bake. I also make a scratch beef reduction sauce for it… It’s a lot. But sooo worth it:) 😊

Beef Wellington is a favorite of mine and the fact that you tackled it is so encouraging. I’ve thought about making it and the idea of ruining such a lovely piece of meat is terrifying.

Also food network Canada has a list of the top 15 hardest meals to master...and you've tackled a fair amount of them! Well done!

@antichef

5 жыл бұрын

I just looked up that list! You just gave me some more ideas for future episodes!

Fun video as always! Two tips for those watching: Don't over-process the mushrooms, they should be chopped into small lentil-sized pieces, not blended into a paste; also, you score the puff pastry with the BACK of the knife so it doesn't cut through and make the pastry shell fall apart during cooking.

I am doing your Liege waffles regularly for the family, they love it. We have even invested in a "pro" waffle iron just for this purpose. Le-gen-da-ry!

I love that you're now in a whole different style Jaime! Now you just do your thing, running commentary and delightful fuck-ups 😂 young Jaime was obviously trying so hard tho, I'm so glad for your sake that you found your awesome distinctive Jaime way to do things

A-ma-zing! The short sketch with Gordon's "thoughts" have made my day :-)

I'm getting a kick out of watching some of your older videos. Yo've come a long way, baby... ;)

That was awesome! I’m inspired and G.R.’s little blip at the end 👌🏻😂

I do like Gordon's recipe, but I prefer the French one with pancakes and spinach, besides the rest of the ingredients. Maybe skip the pancakes, as they're not needed if your duxelle is properly dry. But NEVER skip on the chicken liver or liver pate to mix with the duxelle. It makes a world of difference.

@bahhumbug9824

Жыл бұрын

Not a bad idea. Do you have a link to such a recipe?

Yum Can i have a slice of that? My mouth is watering! Good job!

That's not exactly blood but water infused with heme, they're what you'd call "meat juices". You wouldn't have that flowing out if you let your wellington rest, which you didn't and that was also why the bottom got soggy because of the juices.

Great job Jamie ! i'm dying over here ! That dish looked good man !

@antichef

5 жыл бұрын

Thanks Kent! It was so good! wish I could have shared

I just learned the addition of the crepe layer counter balances the excess juices of the meat.

I always make the duxelle first. I say always like I’ve made this more than 2 times in my life. First one was mediocre 2nd was great and the difference was the duxelle not being dry enough like what happened to you!

If it’s too rare for you simply cut the slice and fry it quickly in a little butter and you’ll have a medium rare steak. The pastry won’t suffer more than it already has because of the mushrooms etc.

Jamie!! You must have read my mind. I watched this exact gordon recipe the other day and been thinking about making it. Tho think it may be too much and I wouldn't want to waste any! It wasn't raw, it was perfectly rare. That's hard to do! Looking forward to the next videos!

@antichef

5 жыл бұрын

Ahh of course. Rare not Raw! Duhhh 🙄. You must give it a try, it’s well worth the effort! However, it ended up being pretty big, so you may need to cook it for a few people

@TheReagorBrothers

5 жыл бұрын

I made one for the first time last week, I was really fun, and fed 6 people. Probably about 75 bucks for all of the ingredients. And I bought mashed potatoes as a side. I got the fillet from a butcher. I cost 33 bucks for 3 lbs. not a bad price for 6 people.

I just found your channel and have been bing watching all your videos. I LOVE THEM BTW! I have 1 question. Was that a makeup brush used to spred the mustard lol?

@antichef

Жыл бұрын

Thank you! That's so awesome to hear. I was using a brush from a camera/ lens cleaning kit (It was brand new!). I can't think of a worse idea. I have no idea what I was thinking

@mrs.romansdelight4091

Жыл бұрын

@@antichef we all learn something new everyday right lol.

Hello next march ill patreon you thank you for making my day a happier one seriously.

Great mushroom work dude! That was great .

Didn't you forgot the crepe, that acts as a moisture barrier protecting the puff pastry.

Bravo! Perfection!

This is traditional british cuisine for those who think we only eat beans on toast.

Wow Beef Wellington. Hats off to you my friend. That’s a big challenge! I myself have never dared to attempt making beef wellington. Not only because of the tricky techniques, but also because I wonder whether it’s really worth all the effort. Would you make this again for say Christmas or some fancy occasion?

@antichef

5 жыл бұрын

It was daunting, but I still find something like the Baked Alaska, or soufflé more terrifying. But wow, it tasted delicious. Everything worked perfectly together: pastry, mushrooms, ham and beef. I’d definitely recommend giving it a try, at least once!

@ChiaraThijssen

5 жыл бұрын

ANTI-CHEF it does look delicious and i’m sure you’d impress any guests coming over for dinner. I’ll consider it next time i throw a dinner party!

@antichef

5 жыл бұрын

Yes! 🙌🏼🙌🏼

I’m sure you made Chef Ramsey proud dude! 🎉🎉🎉

Good effort 👍🏼 I never wash mushrooms as they’re very absorbent.

Good job 💪🏻💪🏻💪🏻Jamie!!!! Saludos ☀️

@antichef

5 жыл бұрын

Thanks Izzie!!!

So that's beef wellington. Heard about it, never new what it was. Nice surprise. Thank you!

@antichef

5 жыл бұрын

I recommend it, it tasted delicious!

Nice job!

Excellent video! All your comments were cute, made me laugh and are things I say myself when I’m cooking!

@antichef

5 жыл бұрын

Thanks Dawn! I would say the majority of the “comments” don’t make it into the episodes, or I’d wear out the BLEEP sound effect pretty quickly

@dawnelrad3310

5 жыл бұрын

🤣🤣

@AuMENUCOOKING

5 жыл бұрын

YES EXCELLENT ! ! ! ! 💛🍄💖😍🌟🍭🍚🍎🍓🍔

That is PERFECT!!

Could you vacuum seal it? Love your show!!

Wow, just *WOW*

Wow! Well done young, sir. That was no mean feat!

Looks damn tasty to me brother! Gordo would be proud! Have a good one Jamie.

@antichef

5 жыл бұрын

Thanks CJ! Im sure he’d find plenty wrong with it! Hahaha

I may have missed it, but I thought him roll the puff pastry without taking off the plastic wrap of the duxelles.

The red liquid is actually myoglobin, not necessarily blood.

@antichef

5 жыл бұрын

Ohhhh right. Of course, I think I knew that too. Completely blanked out on that

You appreciate a good piece of meat 🍖 served rare. YES! 😁👏👏👏

That looks pretty perfect to me - it's just juices - the meat looked cooked to me.

Hate Gordon Ramsey, love you, excellent job.

HAHAHA I'M LAUGHING ! ! ! ! Thanks a lot .... Here FRANCE ! ! !

@antichef

5 жыл бұрын

🙌🏼🙌🏼

You look and sound like sherlock holmes from elementary XD XD im a BIG fan

@antichef

5 жыл бұрын

favourite comment of the year goes to....

Looks yummy!!

I love your channel. LOVE IT. I'm like you, an amateur home cook (you are, right? I guessed it since there are some basics you'd have picked up in le cordon bleu or CIA if you'd gone that you don't seem to know,) but love to challenge myself with new and different things so I feel you for sure with some of the binds you occasionally get into and appreciat that you don't tie yourself in knots tying to look like a slick expert. I do, however, SO wish you'd quit PUREEING your mushrooms in that damned food processor of yours. You can wash them all you want, sometimes they need it, and you won't hear any complaints from me. However please give chopping them a chance when the recipe calls for it, won't you? It really does have a payoff that will make you say 'that was worth it' to use your chef's knife and do the thing properly. Otherwise love it all and may your spatula never let you down!

Mr Tracey, please bake Obamas favorite Nectarine Pie :)

@antichef

5 жыл бұрын

I just may!!

HI Jamie, this looked like a triumph. I'm ravenous!

NICE.

and not to forget to serve Joël Robuchon's mashed potatoes ;)

@antichef

5 жыл бұрын

The perfect meal

@bahhumbug9824

Жыл бұрын

Isn't that just mashed potatoes & milk?

You forgot the the Whiskey

"I googled if the blood is ok" Thats not Blood so Yes

Hopefully you'll redo this recipe soon.

HAAAAHAAAA VERY NICE CHANNEL ! ! ! I SUBSCRIBE TODAY ! ! ! YOU ARE AMAZING MY GUY ! ! ! HELLO FROM FRANCE ! !! 💖😍🌟🍭🍚🍎🍓🍔🍊

@antichef

5 жыл бұрын

Thank you my friend! Appreciate that! Hello from Belgium!

Man that's funny i fucking love you that's fucking good gordon would love you im going to send that to him

Yes, but where is the crepe?

cut/fry fish?

@antichef

5 жыл бұрын

I’m sure you wouldn’t be the first one to try!

Hello 👋🏽 Maqlubeh? My humour roll is maybe a 2..so not even gonna try to be funny 😅

Hello!!!

@antichef

5 жыл бұрын

Hey there!

I love your channel, but the camera is making a weird effect with your striped shirt and now my eyes are bleeding. But seriously thanks for all the content.

Heard of Marco Pierre White? the one that spanked Gordon's ass until he did better and better? And who spanked Marco? Pierre Koffmann and Michel Roux. I would like to see you testing recipes from those 3, the boss's bosses.

@antichef

5 жыл бұрын

hahaha, I've not heard of either of those two.. I'm going to look them up right now, I want to know the boss's bosses

@BigHenFor

Жыл бұрын

Seriously, Marco Pierre White got his 3 Michelin stars in London, then gave them back, because he lost his creativity, and I think he was having to do things that didn't sit easy with him. He moved to Ireland to open a restaurant there, and has found a peaceful place. He's done a series for BBC Worldwide Maestro project for home cooks, and some excerpts are on KZread. If you check out his segments on Masterchef Australia, he's still a Boss of Bosses, watching everything in the kitchen like a hawk, but more chill. You should try some of his Michelin days recipes sometime.

Raw and bloody! Ewww....

ITS RAW! Here’s a thing,i appreciate your attempt But here’s a tip: please start over,and don’t leave any blood. Or else it will end like crap

@antichef

4 жыл бұрын

Blood is gooooood, Gordon

@actuallygordonramsay4243

4 жыл бұрын

I don’t think so,it will not be a beef wellington if you made it like that,it’s going to be an idiot wellington

@actuallygordonramsay4243

4 жыл бұрын

ANTI-CHEF and i always cooked medium rare,or medium and I don’t leave a blood.seriously,will you like when you reach a restaurant and they served you raw steak when u wanted it medium or well done?

@actuallygordonramsay4243

4 жыл бұрын

Plus blood proofs that the food is soo RAW!

@actuallygordonramsay4243

4 жыл бұрын

Blood is a one way ticket to make beef wellington look bad. So don’t leave a blood

Beef Wellington isn't Gordon Ramsay's recipe specifically, it's a classic English dish that's been around for centuries.