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Delicious Tasty Good
United Kingdom
Приєднався 2 лип 2020
Hi, we are the creators of Delicious Tasty Good our passion is FOOD. We want to help people like you learn how to prepare DELICIOUS recipes which will allow you to create TASTY dishes that will be satisfyingly GOOD.
Our recipes are fun to make and our tutorial videos are simple, exciting and easy to follow step by step.
Our channel is all about food, join us on our journey of some of the best recipes from around the world.
Our aim is to help you improve your cooking skills and our recipes, tutorials, tips, techniques and how-to- methods will help you love cooking and become the ultimate foodie.
We will post new content every week so why not subscribe now to stay up to date!
Our recipes are fun to make and our tutorial videos are simple, exciting and easy to follow step by step.
Our channel is all about food, join us on our journey of some of the best recipes from around the world.
Our aim is to help you improve your cooking skills and our recipes, tutorials, tips, techniques and how-to- methods will help you love cooking and become the ultimate foodie.
We will post new content every week so why not subscribe now to stay up to date!
Aloo Gobi Recipe | How To Make
Aloo Gobi
#AlooGobi #Cauliflouwer
Over the years, working in restaurants and hotels you come across some of the most talented and creative chefs within the industry. But there is a small group of people without whom a commercial kitchen would just not function, the unsung heroes.
Some people call them kitchen porters or the pot wash. We like to call them the support staff. Needless to say, some of the best and most loved recipes we have came not from the talented chefs, but from the lady who cleans down the chefs’ work surfaces or the guy washing out the 50-gallon pots. When it’s time for the support staff to eat they produce some of the best homemade food you will ever eat.
This Aloo Gobi was inspired by a wonderful woman who would do all those horrid jobs no one else wanted to do and she did the job with silent pride!! We love this DELICIOUS TASTY GOOD dish, and it reminds us of all those brilliant people who have inspired us the most over the years.
Spiced potatoes with cauliflower, this Aloo Gobi is packed with super flavours: potatoes and cauliflower are cooked with onions, tomatoes, ginger, garlic, and warm spices all combined together for a beautifully balanced comforting meal.
This is a dry curry dish, but one common mistake people make with Aloo Gobi is the cauliflower can become really soggy. The key to this dish is texture, over cooked or under cooked cauliflower will really make or break this dish.
Eaten as a main or side, once you tried this, you’re going to love it provided you get it just right. And so, the cooking challenge beings!!
INSTAGRAM delicioustastygood
FACEBOOK Delicious-Tasty-Good
TWITTER DeliciousTasty4
#Delicioustastygood
Aloo Gobi
Serves 4 as a side dish or 2 as a main
• 300g baby new potatoes
• 1 cauliflower medium
• 1 onion medium
• 2 fresh tomatoes
• 2 green finger chillies (optional)
• 4 curry leaves
• 20g butter
• ½ inch peg of ginger
• 3 cloves of garlic
• 1 lime
• 10g cilantro
• 3 tsp vegetable oil or olive oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp chana masala
• ½ tsp turmeric powder
• ½ tsp kashmiri chilli powder
• ½ tsp garam masala powder
• salt to taste
Chapters
• 0:00 Into
• 0:21 Cook Potatoes
• 0:41 Prepare Cauliflower
• 1:09 Prepare Onion
• 1:26 Prepare Chillies
• 1:35 Prepare Ginger and Garlic
• 1:52 Prepare Lime & Cilantro
• 2:09 Prepare Tomatoes
• 3:02 Peel Potatoes
• 3:36 Time to Cook
• 6:00 End Result
#AlooGobi #Cauliflouwer
Over the years, working in restaurants and hotels you come across some of the most talented and creative chefs within the industry. But there is a small group of people without whom a commercial kitchen would just not function, the unsung heroes.
Some people call them kitchen porters or the pot wash. We like to call them the support staff. Needless to say, some of the best and most loved recipes we have came not from the talented chefs, but from the lady who cleans down the chefs’ work surfaces or the guy washing out the 50-gallon pots. When it’s time for the support staff to eat they produce some of the best homemade food you will ever eat.
This Aloo Gobi was inspired by a wonderful woman who would do all those horrid jobs no one else wanted to do and she did the job with silent pride!! We love this DELICIOUS TASTY GOOD dish, and it reminds us of all those brilliant people who have inspired us the most over the years.
Spiced potatoes with cauliflower, this Aloo Gobi is packed with super flavours: potatoes and cauliflower are cooked with onions, tomatoes, ginger, garlic, and warm spices all combined together for a beautifully balanced comforting meal.
This is a dry curry dish, but one common mistake people make with Aloo Gobi is the cauliflower can become really soggy. The key to this dish is texture, over cooked or under cooked cauliflower will really make or break this dish.
Eaten as a main or side, once you tried this, you’re going to love it provided you get it just right. And so, the cooking challenge beings!!
INSTAGRAM delicioustastygood
FACEBOOK Delicious-Tasty-Good
TWITTER DeliciousTasty4
#Delicioustastygood
Aloo Gobi
Serves 4 as a side dish or 2 as a main
• 300g baby new potatoes
• 1 cauliflower medium
• 1 onion medium
• 2 fresh tomatoes
• 2 green finger chillies (optional)
• 4 curry leaves
• 20g butter
• ½ inch peg of ginger
• 3 cloves of garlic
• 1 lime
• 10g cilantro
• 3 tsp vegetable oil or olive oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp chana masala
• ½ tsp turmeric powder
• ½ tsp kashmiri chilli powder
• ½ tsp garam masala powder
• salt to taste
Chapters
• 0:00 Into
• 0:21 Cook Potatoes
• 0:41 Prepare Cauliflower
• 1:09 Prepare Onion
• 1:26 Prepare Chillies
• 1:35 Prepare Ginger and Garlic
• 1:52 Prepare Lime & Cilantro
• 2:09 Prepare Tomatoes
• 3:02 Peel Potatoes
• 3:36 Time to Cook
• 6:00 End Result
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This was really well produced, great music, great length, great result
Thank you for watching!! Really happy you enjoyed it!!
Wow!!
Thank you for watching!!!
That looks amazing .. next time I do pigeon (squab) on a bed of creamy mash potatoes
Sounds great! Thank you!!
Instead of using egg whites for the clarification, would agar agar over night work too?
You can use Agar Agar, but you would have to freeze the consommé once the Agar Agar has set. This can be difficult and takes lots of practice so it’s a bit of trial and error. The other way is to use Muslim cloth and leave it in the fridge overnight but you can do this with the mixture. Hope that helps!!
Absolutely love red wine jus, been making it for years. it's a winter staple for me. this is more or less exactly how I do mine. I usually just use normal brown onion when I make mine but French shallots would work wonders too they're very flavourful. Goes so good over lamb cutlets or rib eye steak. The bay leaf is an interesting addition too I don't do that with mine but i will be sure to try it next time.
Bay leaf, just adds a little earthiness to the sauce. So glad you enjoyed our take on this classic!! Thank you so much for watching!!
Most outstanding!!!
Thank you kindly!
Spaghetti with checkin sauce? Where is the chicken?
Chicken
Sorry Lisa bit confused🤔! This is Spaghetti Aglio Olio e Pepperoncino. This dish has no chicken in it. Really sorry to disappoint! Please read the discription.
Really like the song (as well as the recipe) - does anyone know what it is?
Hi, thank you for your comment!! This was one of our early vids. Can remember the nam of the track or artist. We will look back and let you know.
this channel deserves 100k for this video alone thank you!
Wow, thanks Joel!! Thank you for the the support!! We will keep going and hopefully one day we will get to that 100k!!
Tried this tonight, turned out really good! I used a merlot and store bought premade normal beef stock (not from cubes). Definitely recommend!
Great job! Thank you so much for the feed back!! a lot of work goes into the production of our content, so when we get comments like this it makes it all worth it!!
horseradish sauce can replace with wasabi?
Sure Cathy, make it your own!!
just 1 thing, turn OFF the heat then mix in the butter, otherwise the butter will separate
This can happen if your heat is too high!!
@@DeliciousTastyGood ya I agree, if sauce is boiling when whisking in the butter then temp is too high...
Yum looks good😋
Thank you 😋
Anybody know what the music is called?
Will get back to you!!
Hii, greats video’s its not included a green tomato ?
Hi Daniel, and thank you for watching. Yes you are correct! Why do you need a green tomato? If you want a real authentic version you would use tomatillos, not green tomatoes!! Our version is just take on what would be regarded as authentic.
Good video. I like that you have relaxing music instead of the typical faster, silly, upbeat music. Upbeat music is also great for instructional vids, but I'm enjoying the relaxed feeling of the slower and simpler music. The chicken looks delish! I'll make it.
Thank you Holly, we are so glad you enjoyed it!!
@@DeliciousTastyGood 👍❤
Thank you for the concise video with the relaxing music. I haven't made this particular recipe yet but I love making red wine sauce for steak. What kind of wine do you use?
Hi William, we would always say, any wine you can drink you can cook with. We used a Merlot in this recipe, a silky red wine that’s fruit-forward with low tannins and gives pan sauces excellent body. Also remember to use a homemade or low sodium stock for best results. Thank you so much your support!!
Amazing
Thank you!!
I see the grape tomatoes as garnish, is the other pearl onion layer filled with caviar? 😍
Hi Allison the garnish is dehydrated cherry tomatoes, baby shallots and balsamic vinegar caviar.
A question about the raft. The raft does not go thru the cheese cloth , just the liquid underneath it?
Hi Allison, thank you for watching. Yes that is correct, only the liquid should pass through the cloth.
@@DeliciousTastyGood Do you have any tips for making this for 40-50 people? does it freeze?
The flavour is really intense so you only need a small amount . You can freeze but you can also make a huge pot, but doing it this way you risk it going cloudy if you don’t get it right. Could be very costly!!
@@DeliciousTastyGood thank you. How many ounces do you suggest in a serving size if this were part of a 4 course dinner ? 2, 3 or 4 ounces?
4oz is more than enough!!
Would be cool if you can breakdown the nutrients too :D
Hi Nieco, we can look into doing this!! Thank you for watching and thank you for the feed back!!
Made this for me and partner tonight, we loved it!
Fantastic! Thank you so much for your comments Kristian!! It makes all the hard work and effort that goes into making these videos so worth it!! Thank you again!!
I'm going to have to try this, thank you for the brilliant content
Hope you enjoy it! Thank so much for watching!!
Can't wait to try this tomorrow
Thank you for watching again Kristian hope you enjoy it!!
We loved it!
I'll have to try this recipe, looks so good.
That’s great!! Let us know how you get on!!
Used this one it was delicious
Thank you for letting us know!! So happy you enjoyed it!!
it looks very yummy 💯 super i love it ❤ big thumbs up for this recipe 😋😋😋 Thanks for sharing 😍 keep going 💛💛 stay connected 😍
Thank you so glad you enjoyed it!! 👍🏼
My consomme was a bit cloudy. Should I add more egg whites and try again or is it a one shot deal?
Hi Josh, unfortunately it is a one shot deal!! Maybe your heat was too high this would have allowed the fats in the ingredients to emulsify and cloud your pot! Practice practice practice. You can and will get this right just may take a few attempts!! Thank you so much for watching and giving your feedback!!
@@DeliciousTastyGood Thank you for responding. I will try again with a lower temperature.
How long and at what temp did you put the filet in the oven? Curious as to the thickness as well -- maybe 1" maybe 1.5" - hard to tell in the video
Hi Paula, Firstly thank you for watching!! Our steak was roughly about 1 inch thick. We gave 2 minutes for every 1/2 inch. In a pre-heated oven with a temperature of 160°C or 320°F. Having said that it’s also personal preference, if you like it rare we would only give 1 minute for every 1\2 inch. Hope this helps!!
The legend should say to remove the seeds AND the membrane of the chili pepper because that is where the heat comes from in the pepper.
Why would you want to lose all the heat of the chilli? If you don’t like the heat from the chilli Greg, just remove it! This is the beauty of cooking, you can take the recipe and make it your own!!!
Oh ffs
Nice. I'm hungry now.
You and me both! Thank you for watching!
The BEST and most simple video I’ve seen on this topic thus far. Thank you!
Glad you enjoyed it! Try to make all our content simple and easy!! Thank you!!
Hi can i have the sauce recipe As well please. Looks superb
Sure 😊 drop us a line via our email. delicioustastygood@gmail.com and we will be happy send you the recipe.
U actually don't have to cook tomato to remove its jus
Hi Tyler, you are so right! You don’t have to cook the tomato to remove it’s juice. If only that’s all we were trying to show here that would be easy!!
How different are tastes in the world. An Italian would never put in a broth fennel, basil, sugar...
Thanks for your feed back Luca! Have to say we disagree! The great thing about food is there is no right or wrong way. Taste is always subjective.
Looks amazing. Hope we can be good friends
Of course!! And thank you!!
Amazing.
Thank you! Cheers!
Beautifully made video
Thank you!! Glad you enjoyed!!
Looks tasty!! Can we prepare this a day ahead ?
Yes you can Kannus. You can even eat this cold!! Thank you for watching and enjoy!!
Sedep
Terima kasih!!😊❤️
love that we have no stupid intros, no-host talking about random stuff trying to express that so are so excited blah blah blah and my biggest point not begging to subscribe or hit the dam bell ... well done!
Thank you for watching Tye730, we try to make it simple!! It’s all about the food!! We believe if you like what we do you will sub, share and like and if you don’t we just hope you enjoyed!! Thank you again!!
Beautiful plating
Thank you! 😊
Looks delish!
Thanks for watching!!
Ah lovely technique. Thanks for sharing this. Is is possible to do the same without the use of eggs? use some kind of vegan protein perhaps? Also if this process is repeated on the end product(Consomme) would it get any more clear than it already is?
Hi Manish, thank you for watching and thank you for your question. To answer your question there is vegan version of this dish which is very time consuming due to the fact it needs to be filtered over night and is often served cold. As to clarifying the dish any further we really don’t think it can get any clearer!! Hope that helps! If you would like the vegan recipe, please email us on our about page so we can send it to you directly!! Thanks again
Simple way to make something difficult! Thanks!
Glad you liked it!
HI thank you very much for this great video!!! But why did you add ice in to the eggwhites? Whats the function of the ice? And why didnt use a skimmer to remove the top so that you are left withthe liquid?
Hi Unbeastable, thanks for watching👍🏼 and thank you for your questions. We used the ice to help control the temperature when heating the consommé. This helps stiffen the eggs and prevents clouding the pot. Meaning if the temperature gets to high to quickly the fats can emulsify resulting in a cloudy liquid instead of clear. The ice helps to slow the heating process giving you more control. Skimming off the raft can also have the same effect. Hope this helps, if you need anymore help just let us know!! Thanks again!!
It looks nice😍
Thank you! 😊
Easy simple and delicious recipe 😋
Thank you for watching!☺️
Every time I make this it’s very salty, what am I doing wrong?
What stock are you using?
If your using a stock cube or a ready made stock, try watering it down. It could be the salt content is high. Or you could try a low in salt stock or try making your own. That way you can control the amount of salt being used. Do you think we should make a vid on how to make a beef stock?
Is your stock already salty? If you're using stock cubes, this will probably be the case. A home-made beef stock without salt is how I do it. Then you can season to taste at the end, knowing it will be just right :)
Looks amazing, going to travel to try this!
Thank you😊 Give it a try!!