I've been a Professional chef all my life and teach people how to cook real good food.
I've had the honour of cooking for some of the most well-known people on this planet ranging from the Queen of England to Putin, Mr Bean, Elton john and Karl Lagerfeld in between as well as luxury brands and large corporations.
I believe eating and cooking well attributes majorly to a happy life and no one, no matter the circumstance deserves bad food.
I am here to teach you how to cook like a boss, entertain you along the way and inspire you to try and cook something from scratch.
Perfection is over-rated and preparing delicious food is something anyone can do.
There are no bad cooks. Only bad teachers and I'm here to share my knowledge with you.
The best thing is.
It's free.
Charlé
Пікірлер
😆 you’re funny! Thank you!!
Underrated channel
Hello! I'm so glad I found this video. I was trying to make clotted cream for a special Mother's Day cake, and the slow-as-balls oven method just gave me lumpy cream. I was *panicking* when I turned to the internet for help. (I live in the US, where they don't sell clotted cream. Sadness.) But then I found your video, and it made me laugh and gave me renewed hope. I followed your instructions and it came out delicious! Thank you so much for saving my cake!
Welcome!! Glad to help!
Heat + plastic + food = microplastics in your food
Mouth(nose) + Air + breathe = pollution in your body. Can run but you can’t hide. Whatever you’re doing in life will contribute to either scenario of plastics or pollution. Think the tiny bit of “food safe” wrap in this case used at “safe” temp is the least of our worries)) Apologies for making your fears worse than they already are. 😕
Even single cream
If you reduce it enough with some extra butter added, then yes, it’s possible, but be mindful to not curdle it. Single cream(high fat milk really) that says “for sauce” on the box seems to work better as it has natural stabiliser added most of the time. In the form of carrageenan which is a polysaccharide obtained from seaweed. Clotted cream has its specific characteristic texture because water gets slowly drawn out of a protein mass with a high fat content. The fat prevents the proteins from curdling up too tightly which is why it has that nice smooth texture. The more fat you remove(low fat cream), the easier it is for the proteins to gang up together and squeeze out the water. This result in a grainy somewhat split texture. Anyway, just buy double cream and you won’t have to hurt your brain with all these details and you’ll have perfect clotted cream. ))
Why didn't you rinse the rice?
Risotto rice does not get rinsed.
@@PantsDownApronsOn i think I'd rinse it anyhow cause most of the arsenic naturally in rice.. is in the starch besides it's less sticky that way
So why did you not put the salt into the meat but into the onions? 🤔 havent seen anyone else asking. This recipe is a lot of work, but the end results are worth it, it seems by looking at them. Btw. What do you use under your parchment paper, to stick to the pan? Just water or anthg else?
Salt draws out moisture which prevents browning. We want to brown the meat but stew the onion. Oil makes it stick pretty well👌
@@PantsDownApronsOn make sense now. Thx Chef
I've never had those, but looks like im gonna make them. 🤤🤤🤤 thx
Finaly someone saying it plainly, without any chaos. Thank you. Im making it now.
Superb! Followed recipe exactly. I used my fridge for drying. Used paper clip hooks and a large juice pitcher to hang from. Four days does it. Tip: grind pepper corn separately then combine with ground coriander and fennel.
Not even close.
Well well… the kimchi police shows up 👮🚓
I have to wear gloves to mix it, but then I'm gonna EAT IT? Good heavens! 😀
True that is quite funny when you think about it))
Using raw dairy in the US is a bad idea and more so with bird flu getting into dairy cattle now.
Have anybody tried kimchi with such an amount of chili flakes? I just feel that it is going to be too spicy for me.
You can simply reduce it to half although, gochuguru is not insanely hot. 🥵
@@PantsDownApronsOn thank you for advice. Can you recommend where to buy gochugaru?
Which country are you based?
@@PantsDownApronsOn UK, Scotland
@veronikakalashnikova4605 amzn.to/4a9MCjO
🎉
I will have to make my own Kimchi one of these days…
Many many years ago, when one of my sisters went on one of her many elimination diets, one of the things she allowed herself was some concoction using a diakon. She put whatever it was in the refrigerator over night and in the morning, when dad opened the fridge for cream for his coffee, the fragrance of death hit him in the face.. his, crack of early, loud instructions were for her to bury it in the back yard...peppered with various descriptive words and phrases. the whole house reeked that day. That is my only experience with daikon radish. I can still smell it. ~shivers~
As a British person living in Germany who sometimes just doesnt have time for 12hrs of oven time, thank you! :D Especially the butter tip, the cream you can buy here has a much lower fat content than the double cream youd use in the uk to make it normally.
I must admit i don’t like kimchi… but i love the videos from pants down… keep ‘em coming 👍
nice touch with the pear there
well i wont be using honey but what yeast do you recommend? there's hundreds of them. baking/bread yeast or alcohol yeast?
Bread yeast is what you need to use. Wine or beer or sake yeast will give you higher alcohol content if you allow it to ferment for long enough and also result in very specific flavours. Might be fun exploring if you want.
@@PantsDownApronsOn i figured as much. I did quit drinking alc and I use kvass as a non alcohol alternative to beer
Gaan die try met eggs benedict.
Gedink ek kan burgers bou.....
Good job man
Just found your channel! So Awesome! Thank you!
Can i use salted butter? because i don't have unsalted butter
Sure. Will work. I would like it. Question is if you’re ok with a little salty sweet
Can i use the 2nd method using otg oven?
I dont like the way you say Worcestershire.
Hello, can I get the recipe for this like the measurements/quantity per ingredient and the step by step instructions to make this dish? I would like to cook this for my family :)
In description but here ya go. Recipe: Ingredients 2 tablespoons olive oil 4 tablespoons unsalted butter 1 large shallot, finely chopped 2 cloves garlic, finely chopped 200 g arborio rice 120 g white cooking wine 940 g chicken stock 50 g parmesan cheese, grated 150 g pestosalt and pepper, to taste 1. Chopped the shallots and garlic finely. Pick the thyme leaves. Season with a bit of salt. 2. Fry until soft before adding the rice. Toast it for a minute. 3. Add white wine and reduce completely. 4. Start adding stock bit by bit on low temp. Keep stirring and wait for the liquid to soak up before adding more. 5. Once the rice is cooked to your liking, add pesto, a knob of butter and loads of grated parmesan. 6. Give it a toss and season. 7. Serve with more shaved parmesan and drizzle of olive oil.
@@PantsDownApronsOn thank you so much Chef!
I just shot a nice red hind, Im going to make kilos of biltong using this recipe! Thanks! SAFFA in NZ
Absolutely SUPERB, THANK YOU 👏👏👏👏🥰
Haha, luv the style, thanks !
Is it necessary to make biltong with honey/withchstastashchasta sauce?
No. Vinegar and salt is obligatory. Honey and Washyasister sauce is optional but recommended. Coriander and black pepper is a must, fennel and chilli is optional. Bicarb soda is optional. So… at a minimum. Meat, salt, vinegar, coriander and black pepper.
@@PantsDownApronsOn Lolol Thank you for the laugh today ser.
👍
Ghetto crumpet rings... empty tuna cans?
Can vegans use chicken tins?
Привет, что насчёт рецептов куличей ?
Кстати никогда это не готовил)
vegan food?
I’ll nosh this while hooting at sheep!
What a mighty fine idea 🤣
A while ago dude! Haha
Hi i love your vids. i wanted to ask how to go about curing the meat outside ?
I just hang it on a clothing line on the balcony and open the window. Important to close the clothing line with a mosquito net or loosely wrap the meat in a layer of muslin cloth. This is to keep insects and what not away. If you live in a humid climate or one with no breeze this will not work though. For humid climates I suggest a dehydrator as shown in my duck biltong video
Those look great.... Clotted cream on a crumpet sounds good.
love the video would like to add inclusions into baguette any suggestions
Simple ones are nuts and or seeds. I like punpkin seeds and flax seeds mixed. Roasted and chopped vegetables. Pumpkin and peppers are good. Cheese. Whichever you like.
Fermented recipe . Spasiba!
As a south african making biltong all my life, I find this method quite interesting.
Yummy!
Bliksem dit lyk lekker.
Initially, this so triggered my trypophobia and my scalp itched like crazy when those bubbles popped. But when I suppressed that and managed to turn my logical sense on, I do see the goodness of baking such a flavor sponge. So, when my logical sense is turned on, I absolutely see the scrumptiousness in these beautiful crumpets. I mean, the amount of butter and honey being sucked up into the whole thing like that? Oh yum! (Even if my scalp still itch) Lol
Please please MARRY ME hahahahah!
I've made biltong 100s of times over the years using various recipes and techniques. I followed this one pretty much to the letter (but using a dehydrator) and this was by far the best biltong I ever made. Thanks Charle. PS I would love to see your take on salmon jerky.
Incredibly underrated channel! Your clotted cream and scone recipes were also amazing!
Your crumpets are as good as your muffins!! Pants down!!
I say old chap those look spiffing 😊🇿🇦✌️