This has become my favourite cooking channel as of late. 1. Not too much fancy/long ass shots. 2. Gets to the point. The videos are perfect in length. 3. Personality. Easy going, not in your face. Keep it up!

@matthewrogers9572

Жыл бұрын

Couldn't agree more, I feel like so many cooking channels are yelling at me through the screen.

@massiveantnz

Жыл бұрын

Agreed

@colinbennett5566

Жыл бұрын

100% agree

@alpastor666

Жыл бұрын

Personally, my favorite part is the INCREDIBLY BAD ECHOEY SOUND PRODUCTION.

@getreadybitch1

Жыл бұрын

With the Australian accent, it's perfect

This channel is gold

@andy_cooks

Жыл бұрын

Thanks 🙏

@ShelleyFayles

Жыл бұрын

Gold!!!

@voedingszuurE338

Жыл бұрын

@@andy_cooks thank you, keep up the good work!

@renaldoedwards6358

Жыл бұрын

This comment is Gold

@Michu8888

Жыл бұрын

yep, sure is

Very useful tip for beginners: if you do your hollandaise the classic ways and you fail by separating it, don't throw it out. It can be fixed very easily. Grab another similar bowl, put 1 table spoon of boiling water into it and start whisking it while slowly pouring in your broken hollandaise sauce. It'll be like new. Also, the main reason your hollandaise will separate is because the bowl touches the water, or the water is boiling too rapidly and there's too much heat on your bowl. Only use 2-3cm of water in your pot and bring it to a constant gentle simmer. It's very easy Alternatively, you can use a stick blender to make the hollandaise sauce, which is by far easier than the traditional way. Put 2-3 egg yolks in the stick blender’s cup, 1-2 tbs of boiling water, 1-2 tsp of whatever type of vinegar you prefer, a pinch of salt, a bit of pepper, and blitz everything with the blender. While it’s running, slowly pour the melted unsalted butter in (with the blender method you don’t even need to clarify the butter because it’ll emulsify it anyway).

@1337billybob

3 ай бұрын

The stick blender method is really intriguing since making the clarified butter and the whisk method because it means I am more likely to try this with friends visiting since I really don't want to take in all that cholesterol just for practicing a recipe when I consider it a celebration recipe.

@megazukakabum

3 ай бұрын

How can you be sure it's safe to eat with a blender method if it nearly isn't heat treated other than two tablespoons of water? I am a complete amateur and raw eggs is something im scared of when cooking...

@Raunchy133

3 ай бұрын

Well, realistically it's the boiling hot butter that slightly cooks the eggs, not the water. It's the same risk as making hollandaise over rolling water. To be on the safer side I'd really boil the butter to make sure it's very hot. Just be careful not to brown it (it'll make the sauce bitter).@@megazukakabum

@megazukakabum

3 ай бұрын

@@Raunchy133 Thanks fo the clarification! ;)

@VallornDeathblade

3 ай бұрын

You sir are a lifesaver

I once had brunch at a restaurant and ordered what was called 'Texas Benedict'. It was an Eggs Benedict with grilled sourdough bread, pulled pork, jalapenos, barbecue sauce, poached egg, hollandaise, and pickled red onion. It was so damn delicious!

@tiki_trash

Жыл бұрын

YUM!

@AvaGlimmertea

Жыл бұрын

Damn that sounds so good

@jiddon3446

Жыл бұрын

Sounds good but not sure on the bbq sauce! I'd have to try

@Cassylp

Жыл бұрын

That sounds so good. I am saving this to try!

@thejuniorseas7683

Жыл бұрын

@@jiddon3446 It was a sweet barbecue sauce! That paired with the tangy hollandaise was an amazing contrast of flavors!

One of the best cooking channels... no fluff, no stupid singing or non-stop editing... straight to the point and the food is perfectly accessible for anyone to make.

@anti-ethniccleansing465

4 ай бұрын

I highly disagree. He over complicated such a simple sauce. Edit: Wow. He doesn’t know how to poach eggs either… Where does this guy get off trying to teach others?? Yikes.

@stevefiorey630

4 ай бұрын

@@anti-ethniccleansing465 Pointless comments... if you're going to criticize, then at least explain. There was nothing over complicated about the sauce... that's straight out of culinary school. Yeah the blender method is easier... this is the classic preparation. And the eggs... what, because he didn't spin the water? I can't even imagine what you consider as poached eggs and hollandaise

@anti-ethniccleansing465

4 ай бұрын

@@stevefiorey630 You don’t need a blender or a double boiler to make super easy, perfect hollandaise sauce from scratch. You also don’t need a whirlpool for easy, perfect poached eggs - you don’t even need to feel them for their texture to know their done. There’s a simple way to do both of these things that is super easy, fool-proof, and _NOBODY_ can mess up. Not even a child who is old enough to use a stove. No culinary school needed. 🙄 I would have loved to teach you these easy methods if you were interested in learning, but you clearly don’t care to learn, as you were more concerned in giving me attitude.

@stevefiorey630

4 ай бұрын

@@anti-ethniccleansing465 Again, all talk - zero substance. Prove you know what you're talking about instead of making excuses like you got attitude from someone.... The measuring cup in a saucepan filled halfway with water? or the Melting butter in water then adding the egg yolk? Please tell me that's not where you're going...

@anti-ethniccleansing465

4 ай бұрын

@@stevefiorey630 I have no idea what bizarre methods you’re talking about, but I got a good chuckle that you tried to guess. But nah, you already annoyed me from the start here with the way you talked to me. I have no desire to make anything in life easier for you after that, and I don’t have to “prove” a damn thing to you. Too bad, so sad. Next time you want to learn from someone, maybe you’ll think twice about talking shit to them.

First off, all 3 look excellent. But, this entire episode is about a phenomenal hollandaise sauce! Probably the best recipe I've seen, definitely better than mine!

@andy_cooks

Жыл бұрын

What a compliment - thank you!

@lurklingX

Жыл бұрын

cool. i actually haven't made hollandaise yet, but have been meaning to. so many recipes and such, and also the headspace of how easy it is to fugg up. i'll maybe start using this one then!

@joseppedaia3673

Жыл бұрын

@@lurklingX made it first try. its actually more intimidating than difficult. Just don't make it for asparagus the first time, because you need a shit load of it :D

Andy please please please do more than one full vid a week! So interesting and no over the top shenanigans like some channels, just interesting informative cooking, wonderful, keep it up ❤️

@andy_cooks

Жыл бұрын

Someday, just need to find some extra time to pull it off ✌️

Brother this brings back memories. The first restaurant I worked in. We had five Benedict on brunch. Classic, Royale, smoked trout with sage hollandaise, soft shell crab (in season), and a Oyster Rockefeller. I was a dishwasher. Two weeks after I was hired the sous chef sent an unseasoned beschemel to the pass. Owner told him even a dish washer could do better and fired him. He promoted me to his sous. He then put me through the gauntlet. True trial by fire lol. I spent 4 years in that position and loved/hated every minute. I will always be grateful for the opportunity that chef gave to 15 year old me. You made a beautiful hollandaise Andy. Thank you so much for the memories and for teaching the newer generations how to cook properly. Respect!

Love the Florentine and the Royale... Trying to loose a load of weight, I swap out the muffin with a large flat mushroom and add chopped spring onions to the spinach and add a slice of ham, or a snaked haddock fillet. Whichever way you cook any of these three, they're great. Love the channel Andy....pretty new to you, but loving it fella! Thanks for all the content!

@historyraven99

21 күн бұрын

He is the best!!!! Glad you found him! Thanks for the champagne tip with the Bearnaise!!

we call them all "bennys" and the best one, my personal favorite, is the "irish benny" which is a standard benny with corned beef hash in place of the ham. also they almost always serve them with char grilled asparagus here. This was a super interesting watch. I love watching you cook because you break it down so helpfully and don't judge anyone's access to ingredients or equipment. Thanks for cooking with us Andy, you're one of the best around.

This channel is incredible. Perfect amount of explanation on each step. Love it

I’m so glad that I got to watch you make hollandaise sauce & poached eggs for all of these variations. Truly appreciate this video. Thank you so much for sharing this with us.

Thank you chef. Presentation is on point and covers each technique in an easy to understand way.

Such a good cook. Explains step by step beautifully. Such a class act!

I worked for chef that made me take stems off spinach too.. At first I thought it was nuts. Now years later I'm retired but I still do this and teach my kid to. It makes such a difference. Also gives you time to look at each leaf for quality which I feel is also worth it. Cheers

@rsporsche

Жыл бұрын

I do this too because I don't like the texture of the stems, that said, none of the cafe's in NZ bother to remove them

@zengerz

Жыл бұрын

spinach isnt even that healthy at all. I dont even need veggies at all and my bloodwork is better than all of yours ;)

@earthwormandruw

Жыл бұрын

I'm in prison and do this too! I call it my stem cell research.

@JesusFriedChrist

Жыл бұрын

The stems are perfectly fine to eat

@rsporsche

Жыл бұрын

@@JesusFriedChrist I've heard the same said of celery 🤮

You are absolutely magical! Thank you for taking the time to make these programs! So fun to watch and so educational. Many thanks, Best regards, Anders from Sweden 👏🏻🤘🏻

Love your channel and the style of your videos. Not crowded, to the point, easy to understand and easy to follow. Definitely staying for more!

Thank you Chef Andy for another no nonsense easy to follow beautiful recipe, we really appreciate it. Thank you.

This is one of my favorite dishes, particularly because its something that I like to share with people which is a huge part of why I cook and watching you and babe try it was soo sweet and just really made my day. There's just something so genuine about how you cook where it still catches that home made, casual artistry I associate with cooking but without losing the perfection of the craft. Things like the spinach stems and using a fry pan as a lid. I would bet if you ever see this message you know what I'm talking about. Anyway thank you so much for this.

Love the knowledge u impart each time. Had no idea about royal. Have had crab multiple times. Thanks

I love this channel!!! Thank you so much for the cooking lessons! ❤️

This is the greatest cooking channel on KZread. It’s just so entertaining and you learn at the same time. Thanks Andy all the way from Spain

I’m loving the longer form content please keep them coming!

It's my first whole video, and not just a short. And this is so much better hearing all those small tips/stories! Thanks will try this for breakkie tomorrow

Thank you Andy- love your videos!

Thanks for your time and work.

This is my absolute favorite channel! Thanks Chef Andy for being cool and an amazing Chef. Babe, too! 😊

@andy_cooks

Жыл бұрын

Thanks for watching!

First time commenter and just subbed. Love the advice and ease of cook with variations. The first/best homemade eggs benny I made was with a Dutch rusk and edam cheese and it had so many complex flavours and textures. Thanks for sharing your experience, advice and time. Looking forward to integrating some helpful tips. Cheers!

Love the feel of your channel mate, kinda like a relaxed version of Wang Gang, no bullshit, simple and informative. Great stuff brother.

I'm enjoying every video you create 🙏 truly expands my knowledge by just watching and observing.

Love your work mate!! Watch all the videos.

Great video as always mate, thank you!!

Thank you Andy, been cooking since I’m 12 years, and your channels inspires nicely, keep you motivated through the week Shot bro

In Olympia Wa, we have a Bavarian Benedict,.. Its with a pretzel bun, and a stoneground mustard hollaindaise sauce, w/ pastrami & corned beef , and fried sauerkraut as well... It is absolutely amazing, and its probably my favorite benedict next to the amazing Lox Benedict aka Royal.. :)

@swisski

Жыл бұрын

Never heard of it, but it sounds phenomenal!

@andy_cooks

Жыл бұрын

That sounds delicious 👌

@dionysusthagod18

Жыл бұрын

@@andy_cooks Could you try to make something similar to this?! That would be awesome !

Thanks so much Andy for sharing this, and it worked a treat!

:D great, i think i just found another channel to explore. i love how it just feels down to earth, none of that frivolous stuff or fussiness. (which also makes it annoying for actually stepping through a recipe for the first time.) also, nice tatts and great delivery!

Love this video. Love your channel and love your passion for food education. It drives me nuts that all my local cafes offer eggs florentine as Eggs Benedict and even worse they don’t sauté the spinach then they make you pay extra for ham/bacon.

Just recently found the channel, at first I was like “this guy talks too much about unrelated stuff” but I found that to be actually quite enjoyable and seems to create a “homey” atmosphere, kinda. I also really appreciate when you share your restaurant experiences and how things are done there - can I have more of that, please? Awesome channel, really good and easy to make recipes! Thank you!

@sdeshmukh7838

Жыл бұрын

Same! :D

I think you're right about the menu condensing. We run eggs benny numerous ways as a Friday and Saturday breakfast special. Instead of saying each dish by it's name, we say "Eggs Benny, with wilted spinach and either bacon, ham, smoked salmon, or asparagus" All of them have wilted spinach as standard, and sometimes we get in other things like chorizo or Irish pork sausage. Love your work, mate!

@andy_cooks

Жыл бұрын

The chorizo and pork sausage would be nice 👌

@jackhogan5763

Жыл бұрын

Gwan the Irish sausage

@adamjackson82

Жыл бұрын

@@jackhogan5763 what does "gwan" mean, mate?

@tanikokishimoto1604

3 ай бұрын

At one of the diners serving eggs Benedict near me.,.. they do list the various ones with names. Eggs Benedict - ham. Eggs Florentine - spinach. I forget the name they give the one with smoked salmon, but it is NOT Eggs Royale. There are two or three other Benedicts on the list, all with names. I think the only Benedicts with universal names are the ham one, and the spinach one.

@adamjackson82

3 ай бұрын

@tanikokishimoto1604 there's at least six... Benedict - ham. Florentine - spinach. Royale - yes, it's a thing, and yes, it's with smoked salmon. Sardou - spinach, artichoke, and anchovies. Neptune - crab meat. Cochon - pulled pork...

Amazing work chef... love your work

I love eggs! Love this channel and your style. Here's a different way to poach eggs, especially if you have a large amount to make. 1.1 cup room temp water and 1 cup room temp white distilled vinegar. 2. Crack the eggs, place in the mixture and let them sit for ten minutes until the egg has turned white. 3.Gently boil water, gently put the eggs in the water. Water should be about 4 inches deep. 4.Cook eggs for 3 minutes, take out and BAM! Perfect poached eggs. The whites don't go flying everywhere as the vinegar solidified the egg without cooking it or flavouring it.

@henlolneh

Жыл бұрын

or you can work smarter and just sous vide a crap ton a bunch of eggs in shell to whichever doneness of yolk you prefer...

@andy_cooks

Жыл бұрын

So many ways to poach an egg 👌

@hatemondays

Жыл бұрын

Poached eggs are my kryptonite, have never been able to get them right in the 20 odd yrs I've been trying. As a last gasp attempt, I tried that method of presoaking in water/ vinegar and I have to agree. They finally turned out awesome. The youtuber I watched does warn not to leave them for longer than 10 minute soak or you risk having a tough white

I was just thinking about asking you about your take on this. This is great. Thank you.

Love your work mate

Great explanation Andy. I love all three of these dishes. 👍

@andy_cooks

Жыл бұрын

Thanks 👍

You smash it man !! Very cool and confort way to saw us cooking skills that can help as a lot !

Awesome.. Thanks for sharing and teaching us.

Your channel rocks Andy. Keep going man I've got a lot of inspiration from you.

Hello, I really like your videos, I find myself reproducing your simplest recipes (I don't always find all the necessary ingredients) and I get most of them right... I appreciate the good work, and the willingness to share your knowledge as a chef . I really like cooking (Portuguese cuisine) and with your help I try to raise my level. Greetings from Portugal.

@Keiranful

Жыл бұрын

A lot of times, ingredients can be substituted. Doesn't give the same effect, though. One example is shallots and tropea onions. In my experience tropeas are hard to get where I live (Germany) and shallots can make a more readily available substitute. Just experiment a little bit with ingredients that seem similar.

I love this channel. Absolutely informative without all the fluff added to most cooking shows. Thanks for being out there. And yes, Mitch is "basic" :)

Andy I love this video 📸. Thank you so much for it 🎉

Thank you for this. Easy to understand.

Love this channel, pure gold. Andy’s a stud n seems to have a heart of gold and he’s got a sweet, good looking lady too n can cook his ass off. But I wish he would move the camera closer to the things he’s cooking so we can see the consistency and aesthetics of the dish while he’s cooking in these long format videos ❤

Thanks man. I learn a lot from your videos.

Yes!!! Thank you SO MUCH Chef!!! All your knowledge and tricks OMG!!!! You are a great teacher.

@andy_cooks

Жыл бұрын

Thanks for watching!

Love all of these, couple times I have had egg rothchilds (roast tenderloin, sliced tomato and mushrooms topped with poached eggs & hollandaise). It made me happy!😊

I love watching you two together!!

Trop bien, à chaque fois un super travail dans la simplicité

These are my favorite dishes! Great video!

There are very few channels I learn this much from. Thanks mate

Keep up the good content mate, love from england !

They look amazing thanks for another lovely tutorial.

@andy_cooks

Жыл бұрын

Thanks for watching!

This is absolutely my favorite meal ever! I’ve never made it but I believe it’s time to give it a try. Thanks for the inspiration.

i just love these, all of these!

Awesome, just made it for the first time, and worked like a charm. thanks!

Finally, the video I've been waiting for!

My favourite, that I make regularly, is a combination of the florentine and royale. I put smoked salmon on top of spinach, then poached eggs and an all lemon hollandaise, no vinegar. And I make the delicious hollandaise in the microwave. It needs precision timing not to scramble the eggs, but it takes seconds. No mess, no fuss. Oh yum!

Love hearing about kitchen standards back in your travels. Love ya work mate

They look scrumptious! My favorite is also the Royale, but I would have happily tried them all!

Great channel!! How you made the sauce without complication, i am now confident to make my own even better. Thank you.

hey Andy, great video, inspiring me to try some Bennies. love you chanel, always a pick me up when i need it.

Whisking with both hands !!! Very practical !!! 😊

Thank you Andy for another great video, Royale are my babe’s absolute favorite. One tip from a self taught cook, I crack my eggs into a strainer and that’s how I get rid of all the excess runny whites in eggs ensuring perfect oval shaped eggs every single time

Best cooking channel imo, I normally make a cheat stick blender hollandaise but tomorrow I'm gonna go buy some salmon, follow the instructions and make a proper royale x

Thank goodness you clarified these... and you also nailed the origin! And, most importantly you dropped it in the middle of the day here so I did not have to worry about drowning in bed salivating! Royal and mimosas win every time!

@andy_cooks

Жыл бұрын

Thanks for watching!

Awesome video mate!!

I like your informal and casual style

Perfect. Love it dude.

Looks so delicious!!

Love these guys

Looks delicious 😋 Thanks Chef 🔥

You are definitely my chef hero. Hollandaise sauce your version is delicious 😋.Thank you letting me view your work lifestyle.

Yum, they all look amazing.

I didn't know it has different name depending on what topping you use other than the prerequisite muffin, poached egg, and hollandaise sauce. Thanks for the recipe, Chef!

Andy Mate, this is the best channel in the KZread food realm! Cheers from Oakland, California

thank you chef. im in culinary school now and this is a big help

Perfect for a Sunday morning!!! Thanks mate

@andy_cooks

Жыл бұрын

It really is 👌

Great video Chef, they look amazing!

@andy_cooks

Жыл бұрын

Thank you 🙏

Spot on with the eggs. Good of you to point out the age of the egg impacting the poaching process (Andy would likely know all about this, but certainly for the rest of you) What happens as the egg gets a bit older is the proteins in the white start to break down and lose their structure, turning kind of watery. So really fresh eggs poach the best, but what you can do to help the process is to carefully separate the watery bits of white with the firmer bits - I just use clean hands for this, letting the waste run through my fingers and the rest of it stays in my hand that can then be deposited in a bowl or a cup before dropping in the water Personally I do use the vortex method, and get it moving nice and fast, but I also try to keep my eggs less than a week from the shop so that the whites and yolk don't break away. Definitely a lot of ways to poach an egg!

simple and well explained chef Andy. think I'm gonna surprise my babe with this brunch on a Sunday in the near future

@andy_cooks

Жыл бұрын

Nice 👌

Never knew thanks for sharing got to learn something everyday

Royal all the way. Is a staple breakfast around Christmas time for me. Would love to see how you would do a spiced jerk ham too

@andy_cooks

Жыл бұрын

It's just so good!

Bloody good video my dude a fellow NZ watcher I will be making this 2mrw morning cheers Andy.

Just made my first ever poached egg! Perfectly runny 😍. Thanks for this awesome video. Next to make the hollandaise!

Great video Andy! I too am an eggs royal man, some good tips here, adding a drop of water to stop the hollandaise splitting, rolling simmer and no need to swirl and as for removing the stems from the spinach that’s just crazy 👍🏻

Such skill and confidence: one handed egg crack into the boiling water. We made it with asparagus or spinach; used a stick blender for the Hollandaise. Will add the Royale to our menu. Thanks Chef for a great video!

I don't remember ever having eggs Benedict or the sauce but man your video has made me crave it. You're making me crave something I've never had before. That doesn't happen to me often.

Been working a few years as a chef now and always been dreading poaching eggs and making hollandaise. Thanks for the video and now i think i can give it a try🤤. Keep up the awesome work. Cheers. Oh and I want you to make lamb jalfrezzi for Nina from marvin 😁

Looks amazing! I'm sure you've heard that a million times 😁. I've never succeeded in cooking poached eggs in the past... but I think I'll give it another go! As soon as I get home from vacation. 👍

Love it!!! Great Chanel 👍

Amazzing content 🙏🏻