Hey all, I actually uploaded this video just for a friend to see, I had no idea it would become so popular. If you guys are interested, I will try uploading the entire series. It 's quite long and called "Passion for Flavour"
People forget that he earned the right to judge others to such high standards. One of the world's best chefs. Now the attitude, that's just great TV. :)
man he is pretty awesome. he really does know his stuff. and coming up with a way to turn it our of the mold and serve it differently, but not totally bastardizing the original is great.
I wouldn't mind having the recipe for this creme brulee. The rhubarb sounds interesting. And he spoke of something that I didn't quite catch, about how it's less eggy than traditional creme brulee. He IS an amazing chef.
I think he said UHT milk. That's ultra high temperature pasturization. It's otherwise known as long life milk because you can leave it unopened on the shelf for months. Not that popular in the states, but many places in the UK sell it including some of the milk delivery services.
UHT milk? All the creme brulee recipes I have ever seen are made with heavy cream, which already has much higher fat content than milk. Also, UHT milk should have the exact same fat content as any other pasteurized milk. Fat don't just appear magically because the milk was pasteurized at higher temperature. UHT milk may set differently due to the denaturing of whey proteins at higher temperature compare to regular pasteurization, but it has nothing to do with fat content.
And i am a Green Beret, Astronaut, President of China, and also invented TV and the light bulb. I said this on a UA-cam comment like you which mean what i say is true and you should think highly of me...................................I would not trust your ass handing me an already made apple pie at McDonald's through the drive through.
@JimmyChiffels no because a flan is cooked with the caramel in the bottom and after it cooks and its turned over, the caramel becomes a sauce. it is still a creme brulee because the sugar on top is still "burnt" and hard as candy.
@dash1dash2 Thank you for your very compassionate advice. I must tell my surgeon what you said, after my corneal graft is all over and done with. It's people like you who mean so much to us physically handicapped folks. Your time and help is greatly appreciated.
@Antzrider1 let's see, he turns the custard out, puts the caramel on top, sounds like creme caramel to me. Not to mention he even states that they put rhubarb on the bottom and bake it, which is basically just replacing the caramel with rhubarb.
That's why I respect Gordon-chooses not to follow the same old boring norm that everyone does and is determined to find a way to do something different.
@Bennyboy65 maybe it was broiled? The one he had in his hand looked like it just had custard without the caramelized top, but the one on the plate might have been a part of a separate batch that was caramelized
A quick google search and I found this recipe. It's not 100% UHT, it's a mixture of double cream and UHT milk. I'm not 100% sure but I think he stole this off MPW.
@enishicz28 oh, I think you heard the video wrong, he says he 'caramalises' the top (coats in sugar and uses a blowtorch), not puts caramel on the top.
@enishicz28 The definition of a creme caramel is 'a custard that is baked in a caramel-lined mold and served chilled with the caramel side up'. Seriously get your food names correct before challenging comments
That there is the Gordon Ramsay that so many chefs looked up to in the UK. He was someone people emulated and aspired to be. I doubt he has that impact on budding young chefs these days, he's become a caricature of his former self. The americans lap it up but it isn't pleasant to see. I wonder what 26 year old Gordon would think of himself now....?
@beserker24 have you ever had ice cream? egg nog? flan? creme caramel? creme anglaise? those are all custards. how can anyone go through a lifetime with out tasting custard. unless you live in a cave I suppose.
@iononcentro What's the problem with UHT milk? It's just heat treated . . I imagine the finished product tastes fine. Aren't you just being pretentious because he's not using what you percieve to be better ingedients?
I hould have watched this for my comp, i did a creme brulee *my interpretation* and i wanted to tae it out of the mold BUT it was too soft so when i caramelized it jut went everywhere... still got 2nd place though :D
have you seen marco pierre hair and how he touches it every 5 deconds? Ohh btw do you have 3 michelin stars? No I don't think so.. Do you even know how a kitchen runs?
@RICHARDTOMLEY10WHARF Of course he could be a bit nicer, we all get stressed sometimes and kitchens aren't great due to heat and needing to get food prepared properly and on queue, the majority of times I see him annoyed is when people prepare poor food, which as he keeps reiterating can cause illness/kill, as opposed to some harsh words which will make you think twice or pack it in if you're not good enough. People have different ways to be motivated, the feeble should stay out of his kitchen
@aznblonde87 caterersearch. com/Articles/05/07/2007/200739/crme-brule-jus-granny-smith-by-gordon-ramsay.htm Unfortunately, I can´t get Double creme were I live, so have not managed to execute it proper just yet.
1.08 watch the guy blow on the plate, thats disgusting. Wonder if all of Ramsays kitchens have the same kind of kitchen staff, there are no hygiene practices displayed in this kitchen at all
Hey all,
I actually uploaded this video just for a friend to see, I had no idea it would become so popular. If you guys are interested, I will try uploading the entire series. It 's quite long and called "Passion for Flavour"
hello
Just do it
lol i love it. hes told DONT take it out of the bowl. So he makes a recipe so he can and its a success.
People forget that he earned the right to judge others to such high standards. One of the world's best chefs. Now the attitude, that's just great TV. :)
Most shocking thing in the video is him saying the word “delicious” with normal inflection.
He actualy explained everything you are asking now, I recomend watching it again.
You can tell by his accent in this that he spent a lot of time in France.
He seems talented. He should try to become a chef!
man he is pretty awesome. he really does know his stuff. and coming up with a way to turn it our of the mold and serve it differently, but not totally bastardizing the original is great.
I wouldn't mind having the recipe for this creme brulee. The rhubarb sounds interesting. And he spoke of something that I didn't quite catch, about how it's less eggy than traditional creme brulee. He IS an amazing chef.
I think he said UHT milk. That's ultra high temperature pasturization. It's otherwise known as long life milk because you can leave it unopened on the shelf for months. Not that popular in the states, but many places in the UK sell it including some of the milk delivery services.
beautiful creme brulEE
He says - if there are more eggs then the creme brulee sets too much and therefore the end product with the UHT milk is alot smoother and creamier.
UHT milk? All the creme brulee recipes I have ever seen are made with heavy cream, which already has much higher fat content than milk. Also, UHT milk should have the exact same fat content as any other pasteurized milk. Fat don't just appear magically because the milk was pasteurized at higher temperature. UHT milk may set differently due to the denaturing of whey proteins at higher temperature compare to regular pasteurization, but it has nothing to do with fat content.
heavy cream is the fat from milk
Homer Simpson
Trained for 2 years in France & Italy and currently work as a Sous chef in an AA Rosette kitchen :)
And i am a Green Beret, Astronaut, President of China, and also invented TV and the light bulb. I said this on a UA-cam comment like you which mean what i say is true and you should think highly of me...................................I would not trust your ass handing me an already made apple pie at McDonald's through the drive through.
Faycal Talbi Huh? I grew up on white mens semen
He clearly says ewe's UHT milk, which has a higher fat content than dairy milk.
@JimmyChiffels no because a flan is cooked with the caramel in the bottom and after it cooks and its turned over, the caramel becomes a sauce. it is still a creme brulee because the sugar on top is still "burnt" and hard as candy.
It's amazing how he keeps getting more hair as he gets old - I'm bald these days - baffles me - delicious 😂
Hair xplant
@dash1dash2 Thank you for your very compassionate advice. I must tell my surgeon what you said, after my corneal graft is all over and done with. It's people like you who mean so much to us physically handicapped folks. Your time and help is greatly appreciated.
1:07, is that geezer in glasses SPITTING onto the plate?????????????????
@Antzrider1 let's see, he turns the custard out, puts the caramel on top, sounds like creme caramel to me. Not to mention he even states that they put rhubarb on the bottom and bake it, which is basically just replacing the caramel with rhubarb.
That's why I respect Gordon-chooses not to follow the same old boring norm that everyone does and is determined to find a way to do something different.
A fool that doesn’t know how to look back and be grateful.
@Bennyboy65 maybe it was broiled? The one he had in his hand looked like it just had custard without the caramelized top, but the one on the plate might have been a part of a separate batch that was caramelized
Dying to get the recipe
Start working on your own, cause I doubt he will give it out anytime soon
@@juicenot2481 figured it out
@@krzysztofzabolotny4802 mind telling me, Mr. Zabolotny?
if you turn it out it's called a creme caramel
Lol I can imagine Albert Roux calling Gordon an idiot
Please up load the series
Oh yum a chef running his fingers through his hair while handling food!
For sure look like that guy is spitting on the plate at 1:05
Ikr! I noticed that too, so gross i hope they didn't serve that to anyone lol also he looked directly at the camera when he did it
i hope there was real vanilla in this ,since the crust did look like it not even there and rest of the jelly dough would do better inside a cake
that's nutmeg its common to put it on top of custard deserts like the custard tart
wtf did that guy blow the plate b4 he put the creme brulee onto the plate?
That chef has worked for the top restaurant in london. I think place's like the Square,The Ledbury ,Gavroche,Tom Aikens .
A quick google search and I found this recipe. It's not 100% UHT, it's a mixture of double cream and UHT milk.
I'm not 100% sure but I think he stole this off MPW.
Fascinating! Do you by any chance have the rest of the programme?
@enishicz28 oh, I think you heard the video wrong, he says he 'caramalises' the top (coats in sugar and uses a blowtorch), not puts caramel on the top.
- Can I have a look at the Creme Brulee pls ?
- Um , sure .... Here you go
- IT'S FUCKED !!!!!!!!!!
gordon stuffs his face at work for 2 minutes
Please put all of them on line
Maybe he means that because UHT has a higher fat content, the flavour is more apparent, and it tastes less like eggs as a result.
@enishicz28 The definition of a creme caramel is 'a custard that is baked in a caramel-lined mold and served chilled with the caramel side up'. Seriously get your food names correct before challenging comments
The recipe is from guy savoy in france . It not Marco's .
Get Your Fax Right Matey Boy
and the grannysmith jus is from another one of his mentors mentioned in Humble Pie.
@coralarch No I dont think he was spitting, I think he was blowing the plate clean.
Hmm maybe make a hard sugar casing for putting over the top of the turned out brulee..
@TheBrainMachine78 I meant the concept of turning the brulee out of a mould, not the recipe itself
Where’s his special recipes
@coralarch i think he blew air onto the plate for some reason
Gordon looks exactly like Keith Floyd in this video!
Most of the good restaurants can make a nice warm and creamy Creme Brulee. My favorite dessert
@kebl0826 I don't recall Ramsay saying he invented the recipe (I doubt Marco did either).
@coralarch he blew not spitted. he does look disgusted all the time though
How shit this was before I was born
@enishicz28 ..you should know your stuff before writing that, it is not a creme caramel when turned out
That there is the Gordon Ramsay that so many chefs looked up to in the UK. He was someone people emulated and aspired to be. I doubt he has that impact on budding young chefs these days, he's become a caricature of his former self. The americans lap it up but it isn't pleasant to see. I wonder what 26 year old Gordon would think of himself now....?
@beserker24 have you ever had ice cream? egg nog? flan? creme caramel? creme anglaise? those are all custards. how can anyone go through a lifetime with out tasting custard. unless you live in a cave I suppose.
so custard tart without the pie crust?
@iononcentro What's the problem with UHT milk? It's just heat treated . . I imagine the finished product tastes fine. Aren't you just being pretentious because he's not using what you percieve to be better ingedients?
I'd like to try that creme brulee.
I enjoy watching the guy blowing the plate . Is he working for Gordon.
@coralarch
I seriously doubt staring at a computer screen is what is recommended after eye surgery.
Bad troll is bad.
that creme brulee is overcooked
@steveoplacebo Thanks- what a relief!!
@blodiapunch
please please please upload the series!!!!!
@klustjerauw Are you sure it was just breathing? i thought it was something else haha ... haha very very hygenic lol
yes but he is making out as if he came up with the idea and he should take the praise
what is this footage from? looks to be from Boiling Point or Beyond Boiling Point but i dont remember this.
aluminium mold, flexible and doesn't stick to the creme
No Mate ,Its called Blowing on the plate.
Ramsay's hair looks...old
Gross eggy texture? Disgusting ramekins? Gordon you've lost the sauce where tf are you getting your creme brulee? The gas station?
I hould have watched this for my comp, i did a creme brulee *my interpretation* and i wanted to tae it out of the mold BUT it was too soft so when i caramelized it jut went everywhere... still got 2nd place though :D
@coralarch He's obviously blowing air. Get a pair of glasses
so what's the trick to getting it out of the mold?
a blow torch
Do you guys know have to take it out of the mold? Or a recipe similar to this?
em...Fucking delicious..yes? right.
Where is this footage from?? I dont have it.
have you seen marco pierre hair and how he touches it every 5 deconds? Ohh btw do you have 3 michelin stars? No I don't think so.. Do you even know how a kitchen runs?
@blodiapunch Please do! would love to see it!
good idea
Genius
@blodiapunch Please do..That was great
you shouldn't be touching your hair even if it's silky when in the kitchen😂
he has less wrinkles
i think you need some glasses yourself mate. If you look at that guy it looks like some sugar for the brulee went into the bowl so he blow it out.
where is the rest of it ?
he remind me a bit of flloyd here for some reason.
@RICHARDTOMLEY10WHARF Of course he could be a bit nicer, we all get stressed sometimes and kitchens aren't great due to heat and needing to get food prepared properly and on queue, the majority of times I see him annoyed is when people prepare poor food, which as he keeps reiterating can cause illness/kill, as opposed to some harsh words which will make you think twice or pack it in if you're not good enough. People have different ways to be motivated, the feeble should stay out of his kitchen
@coralarch hey may not have spit on the plate but he definitely blew on it. Yuck that's just like spitting on the plate. WTF.
Please can you email me the tv program
@charlesaferg Search for "creme brulé gordon ramsay granny smith" on google and its there. ;)
@Antzrider1 yes it is
Lmao oh god how do I come up with a creme brulee I can serve out of the mold. It's called flan
Which is not a creme brulee out of the mold
@hkluft broken link, even after I fixed the space between . and com.
@aznblonde87
caterersearch. com/Articles/05/07/2007/200739/crme-brule-jus-granny-smith-by-gordon-ramsay.htm
Unfortunately, I can´t get Double creme were I live, so have not managed to execute it proper just yet.
what is uh2 milk
1.08 watch the guy blow on the plate, thats disgusting. Wonder if all of Ramsays kitchens have the same kind of kitchen staff, there are no hygiene practices displayed in this kitchen at all
does anyone have the recipe for this?
come on gordon...don't touch ur hair while standing in kitchen ...
touching hair,nose or any body part is a strict no...no.. while preparing food ,,it's very unhygenic
bad hair day?
@ac3jc lol... yes he can
@enishicz28 it doesn't have to be