When we do cheese croquettes at our restaurant, we blitz the panko in a blender so its powdery and we also go Flour>Egg>Panko>Egg>Panko. Blitzing the panko and double dredging helps hold in the cheese.
@@jamirojenni4541 i also think it was because oil too hot. especially seeing how the 2nd one burned on the outside before it cooked through, coz oil that was hot on the first one had gotten hotter by the 2nd one
@@insoserious yup, the oil is too hot. I would do the trick with blitzing the panko (it really works) and would go for a parmesan that's a bit on the frozen side. That might work.
@@insoserious and i think if u like put it in the fridge and then roll the shapes and than freeze it will help the cheese to melt a lot slower but by the time u got a good colour it would be melty
I love the Learn-As-You-Go approach. When you watch a chef's videos they usually have a recipe that's guaranteed to work and tbh it gets to be repetitive. I like how in Reynolds videos he shows alot of realism by showing that even tho he has alot of training under his belt, hes still human like us and messes up from time to time. It's not only entertaining but it also resonates with the viewer as well. Great work Reynold best of luck with your future videos. Your the man 😁👍
Actually, Chef John from Food Wishes is a Chef who also shows his failed attempts and writes about changes he would have made to the recipe in a blog post. I like how he (Chef John) shows his experimental dishes regardless of it being successful or not (ex. his Cauliflower Sticks video.) However, I do agree that chefs/cooks who show their failed dishes as well as their successful experiments have more interesting channels and are more relatable and encouraging to home cooks like myself.
I'm legitimately grateful for this, I'm a little afraid to cook and mess things up, but a masterchef saying "I'm not perfect, but neither are you", "nooOOooO", and "looks like sht" and just the whole video turned out to be actually really encouraging and it made me want to cook more with much less fear 🥰
Still can't remove from my head about you getting eliminated in semi finals of 'Back To win' season. Mate, you are the only person who deserved the title. Freakin perfection and precise cooking, always, from the beginning. Hail Reeeeyyynooooollldddd 🔥🔥
What I love about this video is simply how real it is, it's not "staged" like what you see with other cooking shows where they have multiple dishes of the same thing. here he could have easily have gone that route but didn't, here he kept in all his mistakes and mess ups, and what makes this so great and wonderful is it show the honesty and how down to earth Reynold is. The b-roll and music is on point and really adds to the mood to the experience.
Ah, Reynold, this isn't a failure! It's just an incredibly delicious-looking experiment on the road to another smashing dish!!! 💜💜💜 I always say that that life is MORE fun when you #PLAYwithYourFood! You've gotten us started with some great ideas. I 💜LOVE💜 a good potato croquette, so my first thought for preventing an explosion would be to encase the creamy bechamel center in a thin layer of well-seasoned mashed spuds. I might even try freezing the center, so that it would be able to sit in the fryer longer while the outer edges become golden and crispy. I think I'd even like to PLAY with starting the roux with chicken schmaltz, and maybe building a velouté or an espagnole to deepen the chicken flavor before adding the cheese to bind it all together. Ooh, so many exciting possibilities!!! 😋😋😋
Good quality content again! Failure is part of cooking and it makes it so satisfying to nail it next time! My suggestion is to shape and freeze the croquettes before battering and frying. Can't wait for part 2 cuz it sounds like a bomb snack I might make for my friends!
1. double dredging, as someone else said, will help hold the cheese in. 2. I like to to a very simple very wet batter of just corn starch, a pinch of baking powder, and milk before the flour > egg wash > panko. This helps create another layer and helps it stick, and the baking powder moves the coating away from the cheese a little when cooking which also makes it less likely to seep. 3. If you want to have a looser coating than what I described, freezing the cheese hard before hand will allow it to stay together longer in the cook so it doesn't seep and burn before the coating is done.
A thing that helps deep frying croquettes or something with a 'liquid' filling is cooling your filling in the fridge before shaping and coating it. This stops your croquettes from exploding right away and it will get the brown crust you want in time. Also the order of coating in general is flour - egg - panko/breadcrumbs (another time - egg - panko/breadcrumbs if you want a thicker crust). Then cool it again in the fridge for a bit.
After rolling into balls. Put them into the freezer. Balls apart ofcourse. After 10 minutes get them outta the freezer. You need to crumb it twice. Using the cold tip : You should now avoid the bleeding of the Cheese. But I have got to Tell you ; even a seasoned Cook has Trouble making croquettes. It is always 80 % hardship making croquettes. Reasons : too wet, not enough crumbed, frozen too long, Frozen too hard and so on. I always my take ; someone elses are better than mine. Hahahaaaa 😜😜😜 I love Arancini or deepfried milkballs, someone elses that is.
The best ever. Never that I've watch any video that a chef failed in their own cooking. Excellent for being truthful & so down-to -earth. Keep it up. All the best from Borneo Island.
Hey Rey-Rey ❤️ hope you're doing well. miss you so much.. Please come back😔😔 I know that you are a busy guy , but you know, you can come here at any time whatever the time period may be, it doesn't matter. Just come 🙏 Please... Waiting for you 💕 love you. Stay safe and be happy 🙂🥰
I Just subscribed. Because of your talent and the how humble you are. Also for your seek of perfection and how easy it seem to be to you. I am a poor person living in Rio ee Janeiro and maybe I will never taste your magic. Did you noted how much the other contestants were cheering for you? Only starseed people (or indigo children are able to get this) and you are one. Maybe one day you will let me explain it better. Is better for all of us if I say that to you: you are under strong protection coming from beings or entities, progressive ones, that will make your life easier in order that your message hit more people as possible. Einstein said energy is everything and that's all that are. Things are energy. Also feelings, ideas. Life, crisis, misery, war etc. Energy can't be destroyed, but transformed. Life is the same. Never ands, but became. Body is not life. Just a experience for learning. And you are mastering it. I am sending all my love to you and to yours. Keep safe.
Hi Reynold h r u.iam from Bangalore. Iam ur desert fan. I saw ur episodes so many times.plz open your koi store in India banglore.we really love your desert.
This is so funny but also really encouraging to watch! Hope it encourages more people to have fun while learning and experimenting. :) But since you asked for suggestions, the way I do the breading is Flour > Egg > Panko, then I chill it in the fridge for at least an hour before deep frying.
I’ve always enjoyed watching cooking videos, but this channel has taken that to a whole new level! Thanks to the vid editor as well for making it that much more wholesome!
Love your honesty. Indian food have similar fries. You can try this method. Flour -> egg -> bread crumb -> egg -> bread crumb. Put the croquettes on a tray and keep it in the refrigerator for one or two hours before frying.
Watching Reynolds amazing accomplishments through out the masterchef kitchen getting me curious on one of the not so perfect dessert he created in season 12 australia... Yo Rey! Please bring back your SPACE dessert! 😁🙏🏻 Make the moose work this time! So we can see the exact SPACE inside your creative head LOL!
🤣👐 this is why i love you video's and spirit soo much mate. The way you failed at making you first batch of roux, handled it and made new one, is exactly how i react when fail at making something 😭🤣 End results looks tasty and gorgeous af 🔥
Leave it in the freezer for 20min so it will set, then when it hit the Oil it will create a crust that will hold the shape while it still makes gooey nice inside😎🙌
The "like" is not for the effort, it is for the poor and delicious croquette.. My guess, try to use more oil to deep frying evenly and raise the temperature a little bit..
Good idea with more oil and increased temp (because there is nothing to be cooked), I suppose it explodes due to uneven frying, I'll also keep that in mind :D
"see kids, I'm not perfect but neither are you 🤨" 😆😆😆
😂😂😂😂😂😂 He dragged us with him
Love how authentic you are, showing mistakes and all!!
Love how authentic you are,showing mistakes
Reynold fails at making something simple.
Discovers a new element instead...
Basically Tony Stark
can't wait to see Arnold roast you😂
Big bro being big bro, eh? 🤣🤣🤣
When we do cheese croquettes at our restaurant, we blitz the panko in a blender so its powdery and we also go Flour>Egg>Panko>Egg>Panko. Blitzing the panko and double dredging helps hold in the cheese.
And if its still not working just lower the heat... Maybe your oil was to hot
@@jamirojenni4541 i also think it was because oil too hot. especially seeing how the 2nd one burned on the outside before it cooked through, coz oil that was hot on the first one had gotten hotter by the 2nd one
@@insoserious yup, the oil is too hot. I would do the trick with blitzing the panko (it really works) and would go for a parmesan that's a bit on the frozen side. That might work.
@@insoserious and i think if u like put it in the fridge and then roll the shapes and than freeze it will help the cheese to melt a lot slower but by the time u got a good colour it would be melty
Have you forgotten that you have a youtube channel 😢
start posting again reynold!!
Maybe covering them with the flour,egg, panko 2 times? Then rest them in the fridge first for 10minutes before frying them.
Fry it in low temp. Take it out. Den re-fry to get the crust crispy at a higher temp.
Seconding fridge rest.
That's why I love this channel, Reynold always keeps it real and entertaining. It shows the fun in cooking, it gets us less intimidated to cook
Thats why I love this channel,Reynold always keeps
The earliest I have ever been on any video
I love the Learn-As-You-Go approach. When you watch a chef's videos they usually have a recipe that's guaranteed to work and tbh it gets to be repetitive. I like how in Reynolds videos he shows alot of realism by showing that even tho he has alot of training under his belt, hes still human like us and messes up from time to time. It's not only entertaining but it also resonates with the viewer as well. Great work Reynold best of luck with your future videos. Your the man 😁👍
Actually, Chef John from Food Wishes is a Chef who also shows his failed attempts and writes about changes he would have made to the recipe in a blog post. I like how he (Chef John) shows his experimental dishes regardless of it being successful or not (ex. his Cauliflower Sticks video.)
However, I do agree that chefs/cooks who show their failed dishes as well as their successful experiments have more interesting channels and are more relatable and encouraging to home cooks like myself.
so the lesson learned is that they're bad for you, so bad for you.
I'm legitimately grateful for this, I'm a little afraid to cook and mess things up, but a masterchef saying "I'm not perfect, but neither are you", "nooOOooO", and "looks like sht" and just the whole video turned out to be actually really encouraging and it made me want to cook more with much less fear 🥰
This is real life. It's not perfect all the time. appreciate the realness in this video!
Its been a year since we last saw a video on his channel 😥 😪😪 we miss u reynold aka dessert king
Still can't remove from my head about you getting eliminated in semi finals of 'Back To win' season. Mate, you are the only person who deserved the title. Freakin perfection and precise cooking, always, from the beginning. Hail Reeeeyyynooooollldddd 🔥🔥
And he love to make experiment like in masterchef back to win..sorry for my english is bad..
Just finished watching it..😭
I think failure is a part of life and acknowledging failing shows how good you are, because you know how you failed so you can always improve ✨
What I love about Reynold is he learns with us, doesn't only post successful recipes. Hoping to see more of your content, cheers
What I love about Reynold is he learns with us,
You call this simple? Well, this looks like rocket science to me.
Love your videos, you're an excellent chef.
🤣🤣🤣
he's still active on Facebook, i guess he has his own restaurant now
Hi Reynold
Please make your version of an Indian Sweet: Modak. It would be pleasure to see your version.
What I love about this video is simply how real it is, it's not "staged" like what you see with other cooking shows where they have multiple dishes of the same thing. here he could have easily have gone that route but didn't, here he kept in all his mistakes and mess ups, and what makes this so great and wonderful is it show the honesty and how down to earth Reynold is. The b-roll and music is on point and really adds to the mood to the experience.
What I love about this video is simply how real it is,it's not "staged"like what you see with other cooking shows where they have multiple dishes
Ah, Reynold, this isn't a failure! It's just an incredibly delicious-looking experiment on the road to another smashing dish!!! 💜💜💜 I always say that that life is MORE fun when you #PLAYwithYourFood! You've gotten us started with some great ideas. I 💜LOVE💜 a good potato croquette, so my first thought for preventing an explosion would be to encase the creamy bechamel center in a thin layer of well-seasoned mashed spuds. I might even try freezing the center, so that it would be able to sit in the fryer longer while the outer edges become golden and crispy. I think I'd even like to PLAY with starting the roux with chicken schmaltz, and maybe building a velouté or an espagnole to deepen the chicken flavor before adding the cheese to bind it all together. Ooh, so many exciting possibilities!!! 😋😋😋
Aaahhh upload some new video matee 😭 miss ya bad! 😭
Man come back to youtube.Just finished watching ur dishes that you made on masterchef. Would love to watch yout videos weekly
How do I stop watching you? I’ve been repeating all the masterchef eps over again!
Where did you go? :(
Collabs with chef Arnold
Good quality content again! Failure is part of cooking and it makes it so satisfying to nail it next time! My suggestion is to shape and freeze the croquettes before battering and frying. Can't wait for part 2 cuz it sounds like a bomb snack I might make for my friends!
I miss your cook, i need to see a new video 💕
1. double dredging, as someone else said, will help hold the cheese in.
2. I like to to a very simple very wet batter of just corn starch, a pinch of baking powder, and milk before the flour > egg wash > panko. This helps create another layer and helps it stick, and the baking powder moves the coating away from the cheese a little when cooking which also makes it less likely to seep.
3. If you want to have a looser coating than what I described, freezing the cheese hard before hand will allow it to stay together longer in the cook so it doesn't seep and burn before the coating is done.
Bro what happened where are you we want your unique special cooking videos
❤❤❤❤
sucking all of that milk? 3:06
that's a little suspect lol
A thing that helps deep frying croquettes or something with a 'liquid' filling is cooling your filling in the fridge before shaping and coating it. This stops your croquettes from exploding right away and it will get the brown crust you want in time. Also the order of coating in general is flour - egg - panko/breadcrumbs (another time - egg - panko/breadcrumbs if you want a thicker crust). Then cool it again in the fridge for a bit.
Hey Reynold, are you okay? I keep checking if you uploaded a new video. Hope you're doing fine. ❤️
where are u bro
You are very good at cooking and making pastries
Reynold: "what is the perfect Snack?"
Me: "you!!!!"
😂 🤣
3:20 this scene really hits me AHAHHAHAHAHAHAHAHA 😩😂😂
After rolling into balls. Put them into the freezer. Balls apart ofcourse. After 10 minutes get them outta the freezer. You need to crumb it twice. Using the cold tip : You should now avoid the bleeding of the Cheese. But I have got to Tell you ; even a seasoned Cook has Trouble making croquettes. It is always 80 % hardship making croquettes. Reasons : too wet, not enough crumbed, frozen too long, Frozen too hard and so on.
I always my take ; someone elses are better than mine. Hahahaaaa 😜😜😜
I love Arancini or deepfried milkballs, someone elses that is.
The best ever. Never that I've watch any video that a chef failed in their own cooking. Excellent for being truthful & so down-to -earth. Keep it up. All the best from Borneo Island.
Love your Sweet and Salty Video, so happy and excited for everything. Love from Malaysia
why no more videos. wanted to learn alot from you
Love your ideas .. You are awesome.. (✿ ♥‿♥) from India
👍👍👍, reynold maybe try cover the molded cheese dips with gelatin so it dont explode when you deep fried it. works for me
After 8.40 min what you have done because of that you are loved so much. 😂😂😍😍
And yes "I'm not perfect but neither you are" 🤣🤣🥰
Hey Rey-Rey ❤️ hope you're doing well. miss you so much.. Please come back😔😔 I know that you are a busy guy , but you know, you can come here at any time whatever the time period may be, it doesn't matter. Just come 🙏 Please... Waiting for you 💕 love you. Stay safe and be happy 🙂🥰
Reynold are you forget us? :(
Make video with alumni mca season 7 and season 12..please😁😊
I Just subscribed. Because of your talent and the how humble you are. Also for your seek of perfection and how easy it seem to be to you. I am a poor person living in Rio ee Janeiro and maybe I will never taste your magic. Did you noted how much the other contestants were cheering for you? Only starseed people (or indigo children are able to get this) and you are one. Maybe one day you will let me explain it better. Is better for all of us if I say that to you: you are under strong protection coming from beings or entities, progressive ones, that will make your life easier in order that your message hit more people as possible. Einstein said energy is everything and that's all that are. Things are energy. Also feelings, ideas. Life, crisis, misery, war etc. Energy can't be destroyed, but transformed. Life is the same. Never ands, but became. Body is not life. Just a experience for learning. And you are mastering it. I am sending all my love to you and to yours. Keep safe.
Love from Azerbaijan❤💚💙🇦🇿
I'm proud of you King Reynold🥺👑
Hi Reynold h r u.iam from Bangalore. Iam ur desert fan. I saw ur episodes so many times.plz open your koi store in India banglore.we really love your desert.
Buat subtitle untuk Indonesia nya dong bang, wkwkwk ga ngerti kali hehe
Bang Reynold,, bagi resep menu Dessert nya dOng 😀
I've looked for your religion but didnt found it...
- would you mind telling me ?
Duh chef bikin videonya seminggu sekali dong...
What’s the role of the chicken skins apart from extracting the fat?
Rey collabs sama chef arnold
Do us a favour and act in K-dramas. We would love to see your cute face in dramas 💖💖
first to comment gangstas
Were u at the stream? Hahaha
HE HAS THE SPECIAL KNIFE! HOW LONG DID IT TAKE FOR YOU TO GET THAT?!
Wow, I wish you had new recipes to show here again in UA-cam
I saw this video Rynold & did same mistake ruined dish 😂
Maybe try to coat it twice, after panko, egg again then panko again
This is so funny but also really encouraging to watch! Hope it encourages more people to have fun while learning and experimenting. :)
But since you asked for suggestions, the way I do the breading is Flour > Egg > Panko, then I chill it in the fridge for at least an hour before deep frying.
anyone knows what happened to him🤔
Hi renyold sir I am a big fan of you and your desert 👍👍
I think you should make the bechamel more thicker
You look like "park seo joon" its a famous korean actor.
I’ve always enjoyed watching cooking videos, but this channel has taken that to a whole new level!
Thanks to the vid editor as well for making it that much more wholesome!
You look like Nicky Wu in the 90s.
Omg I just discovered your channel and I have always loved your cooking since masterchef Australia, especially your desserts, hands down.🙇♀️
Hi Reynold.. Big fan here🙋♀️
Love your honesty. Indian food have similar fries. You can try this method. Flour -> egg -> bread crumb -> egg -> bread crumb. Put the croquettes on a tray and keep it in the refrigerator for one or two hours before frying.
bang gw laper masakin sesuatu dong
my ultimate fav chef.
I miss u reynold😍 please make new videos😊
Watching Reynolds amazing accomplishments through out the masterchef kitchen getting me curious on one of the not so perfect dessert he created in season 12 australia... Yo Rey! Please bring back your SPACE dessert! 😁🙏🏻 Make the moose work this time! So we can see the exact SPACE inside your creative head LOL!
Mas reynold
Q pingin incipi ice creammu....coklatmu.....yoh, kapan ketemu...sehat terus masssseehhhh
🤣👐 this is why i love you video's and spirit soo much mate. The way you failed at making you first batch of roux, handled it and made new one, is exactly how i react when fail at making something 😭🤣
End results looks tasty and gorgeous af 🔥
Where are you?😐
Aku gk bisa bhs inggris tapi suka liat reynold masak yg hasilnya bikin ngiler😁
Do the duble dipp with eggs and panko
collabs with your brother maybe XD
Looks like we talk in Holland a bitterball
Leave it in the freezer for 20min so it will set, then when it hit the Oil it will create a crust that will hold the shape while it still makes gooey nice inside😎🙌
I love it when shit doesn't go right.
Where are you Reynold
Binge watched your videos again, I miss your contents, looking forward for your next videos
in the beginning thats kinda what halwa is
You are such a young, funny, handsome and talented chief...Ko... So Entertaining...Wish you become a great and success chief in the future
Haii Ka Reynold Plis RECIPE FUDGY BROWNIES plisss..plisss...plisss Thank you
Our GOD CHEF LEVEL IMPOSSIBLE HAS RETURNED🤩🤩🤩🤩
croquettes are trash, zero substance.
love it when you upload somewhat "failed" attempts. gives it a more personal feel and not so much a guide video in a sense.
everytime i watch your videos i learned new things also yummy recipe💗thanks for this
Please invite Lord Adi masterchef indo season 8. He is the best 😀🙏 dessert now
The f season. Juri ampas
The "like" is not for the effort, it is for the poor and delicious croquette.. My guess, try to use more oil to deep frying evenly and raise the temperature a little bit..
Good idea with more oil and increased temp (because there is nothing to be cooked), I suppose it explodes due to uneven frying, I'll also keep that in mind :D
@@Oktaykulu16 Yeah. It's just for color and crunch. I few seconds should be enough.
When collab with nick digiovanni
Coba masak Rawon, apakah kamu bisa?
😂👐 i like this video, enjoy