I like to think I'm clever about my recipes, my process, my ingredient choices, optimizing the steps, but i dont hold a candle to you guys. Every time I watch one of your videos, I go "OF COURSE, THATS SO SMART" about every 30 seconds. You guys are on another level. Love how your videos are so upfront about all of it, taking us through the whole process. No pretentiousness, no secrecy, and it speaks volumes that you're making it look easy. You guys are at the top of my bucket list.
Whats crazy about professional cooking to me is the logistics of having everything already prepared to do this as an order is made. Not only are you making this dish within a few minutes but managing 10 other things at the same time.
Cooking in particular BIR Indian but also some traditional has taught me tons in this area as it is all about layering up the flavours and ingredients. When a recipe calls for tomato purée, you are not just adding a tin. You are adding tomato purée that you have cooked with peppers, chillies, garlic, coriander etc etc. Layers upon layers.
It is great watching an expert...it would be my nightmare of a job..🙈..I have a chef friend..he says it is a science with what goes with what for perfection 🎉
@@jamesmacdonald5881 Maybe true but not for all UA-camrs get paid unless you have 1,000 sub 4,000 watch hours and get accepted into the YTUBE monetization program!
This is an incredible attention to detail, there will be few customers realise what went into making their food. Also generous of you to share your tricks, you will be remembered (and thanked) and the crabby secretive types soon forgotten.
How generous of you share your recipe and all your experience this is priceless( I will add that frying the fish one after the other allows keeping the oil temperature steady. Same goes when your you have mincedbeef or. Chicken, instead of putting a big mass that will plunge your temperature, styr fry and remove as your fry j’y our meat and place it on the side, start over( you gain time, organisation an heat, efficiency!
Its great watching a true expert so passionate about his job...I am 66 and have perfected " grannies home made chips " ..i get and 11/10 ..altho im old dchool and use beef dripping..yummy🎉 that plate looked absolutely amazing...Ty for sharing 🎉
This looks fantastic! What strikes me about all your videos is the thoughtfulness behind everything. Its obvious that you all care SO much about what you're doing.
Love seeing all the little chefy stuff you do outside of the main recipe (like the towel roll to keep the bowl in place for stirring). Reminds me of when I staged for one of Danny Meyers guys. So cool
Looks unreal, Chef. So much attention to detail IE the drizzle of extra batter over the fish as it fries and a thinner layer of batter over the skin side so the skin has a chance to crisp up a bit 🔥🔥🔥
Wow! I'm Drooling, I ran a 'New York Fries' shop we used only Russet Burbank spuds in a three stage cooking method. We washed and cut the spuds into big pails ice on the bottom filling with cold water as we cut, iced the top, three to four pails cut first thing in the morning. Light up the fryer, three kettles filled with premium oil, first kettle set at 325 f, second kettle at 360 f third kettle at 375 f, leaving at least 20 minutes between stages. spuds stacked in their fry baskets over their respective kettles until needed. First stage to give the spuds a light yellowish tint, second stage to give the edges a deeper yellow, third stage to brown the spuds off and crisp them up, shake them out into the dump station, salt them and scoop them into the cups. So good! P.S. Always and often shake the spuds in the fry baskets in every stage to keep them from sticking together.
My god man what a lot of labor for what looks like a simple dish. I'll never be able to do that wo trying to cut corners. You're a better man Gunga Din. Looks fab. Congrats
Nice to see a Chippy using Loins of perhaps Cod or Haddock, many fish and chip shops in the UK use Block which is the Tails of the fish. Going into an expensive restaurant I expect Loin, not the tail. Thanks, it was a good video!
Absolutely loves the tutorials and amazing recipes to take food to the next level. Great demonstrations keep it up love this team. I have to run a cafe on my own so it’s what I miss is the team work that use guys show
In belgium we use bintje or a pureepotato for fries. Peeled , sliced, washed, dried. Than blanched in 140°c hot oil, cooled and fried in 180°c hot vegetableoil or oxfat
Can I do the first frying for preparation a day ahead, then cooling overnight and then finish them with the second frying just before serving the next day?
I think you can do it bro. I knew a crazy Jamaican pot washer who got a chance at The Frog by Adam Handling. Get a visa, scrub the pots at Fallow and if youve got the character they'll teach you the rest.
I've always known the crispy batter (& chip) bits to be called scrumps and I haven't had them for years. I remember some chip shops use to sell a portion of scrumps for 50p back in the 90s in South Wales.
I didn't hear it but I have worked it out. It's called Trisol. I had never heard of it. It says it is used to make things crunchy. I have never used it but I will try. I hope that helps.
You want them thick and uniform so that there is consistently enough space on the chip to get crumbled. So there should be enough interior to be fluffy potato in each chip. Hope that makes sense. One mistake you might make (i sure did) was cut the chips to my typical desired thinness. There wasn’t enough room internally and they got destroyed into mush and crisp.
Doesn't matter how long they are. Heat spreads into the food from the surfaces, so the time it takes the centre of the food to heat up depends on how far it is from the closest surface. For most of the chip, the ends aren't the closest surface, so it doesn't matter how far away hey are. But if you have fat chips and thin chips, the thin ones will be over-done while the fat ones are still raw in the middle.
Man, this looked so mouth-watering good I ran out and just got back from our local pub-style bar and grill that makes authentic fish and chips that always look just like what I'm seeing in this vid. So I'm crunchin' and munchin' because of this vid. One final word of compliment.... Wow! Wow Wow Wow!!!
I also add some vinigar essence to the water when I boil the potatoes. Already adds some acidity flavour but mostly helps with the hydrolysis which gives more crunch later.
Looks amazing, well done - it does look like it's going to fall off that little board when you serve it or try to eat it lol - love the lil crispy bits
Unreal videos. Perfect for the weekend-warrior home cooks like myself. Not so fussed about the recipes per se but understanding the little techniques here and there (sprinkling batter on the cod for texture, turmeric in the batter etc) is the best cooking vids can get. Too many channels out there just tell you a recipe in video format; this one tells you why. Plus, it's a great insight into how to cook like a pro chef without dealing with that prick Gordon Ramsey or some loud American guy in his home kitchen
Take this with a pinch of salt (and a dash of vinegar!), since I don't work at Fallow. Generally speaking though, when making chips forms scratch on a larger scale than at home, you'd do the boiling and the first fry in large batches, and then you'd do the second fry portion by portion, to order.
Made the fish today, the cure is a real gamechanger. The citrus flavors on the fish are amazing 😍
I like to think I'm clever about my recipes, my process, my ingredient choices, optimizing the steps, but i dont hold a candle to you guys. Every time I watch one of your videos, I go "OF COURSE, THATS SO SMART" about every 30 seconds. You guys are on another level. Love how your videos are so upfront about all of it, taking us through the whole process. No pretentiousness, no secrecy, and it speaks volumes that you're making it look easy. You guys are at the top of my bucket list.
I know, I've never thought about, or seen, anything about cooking the potatoes before frying them!
Love the idea of curing the fish first to season and firm it up. Definitely gotta try this sometime.
pollack is a cheap fish and not worth eating!
Whats crazy about professional cooking to me is the logistics of having everything already prepared to do this as an order is made. Not only are you making this dish within a few minutes but managing 10 other things at the same time.
Hours and hours of prep or even days in some cases depending what you're preparing.
Thx but knowledge and sharing It is useful otherwise there l’y less interest into learning, my pov
Cooking in particular BIR Indian but also some traditional has taught me tons in this area as it is all about layering up the flavours and ingredients. When a recipe calls for tomato purée, you are not just adding a tin. You are adding tomato purée that you have cooked with peppers, chillies, garlic, coriander etc etc. Layers upon layers.
Yeah and all that for $12 an hour!
It is great watching an expert...it would be my nightmare of a job..🙈..I have a chef friend..he says it is a science with what goes with what for perfection 🎉
Huge respect for uploading these videos for free - high quality, well delivered, culinary knowledge
They’re getting a fair few quid from UA-cam 😂
@@jamesmacdonald5881 Plus it being an ad for their seasoning 😁
@@jamesmacdonald5881 Maybe true but not for all UA-camrs get paid unless you have 1,000 sub 4,000 watch hours and get accepted into the YTUBE monetization program!
This is an incredible attention to detail, there will be few customers realise what went into making their food. Also generous of you to share your tricks, you will be remembered (and thanked) and the crabby secretive types soon forgotten.
Not really, he broke the chips a lot lol
Just doing the blumenthal method for all of it. Did he actually credit he’s copying Heston?
@@user-bw8to5fr4udeliberately. That's proper chips.
@@rbu2136. They've often mentioned in their videos that they came from Heston's restaurant. They aren't making any secret about their work history.
looks stunning but what did you put in the batter after the turmeric.
Love this channel I've been binge watching it for a few days now just making myself hungry at the office. Can't go wrong with good Fish and Chips
How generous of you share your recipe and all your experience this is priceless( I will add that frying the fish one after the other allows keeping the oil temperature steady. Same goes when your you have mincedbeef or. Chicken, instead of putting a big mass that will plunge your temperature, styr fry and remove as your fry j’y our meat and place it on the side, start over( you gain time, organisation an heat, efficiency!
Thx
Thx
Its great watching a true expert so passionate about his job...I am 66 and have perfected " grannies home made chips " ..i get and 11/10 ..altho im old dchool and use beef dripping..yummy🎉 that plate looked absolutely amazing...Ty for sharing 🎉
Best Recipe i have found so far, and it looks fantastic.
Absolutely gorgeous 🤩 mußy paes and it's a banger... Loads of scraps as well...
WOW! That presentation on the plank looks phenomenal. Jeepers what a view.
Sweet jesus!! What a chef 👨🍳 brilliant mate 👌 👏 food looks incredible 👌 🎉
Perfection is a lot of little things done well. Great video. So many great tips
I am an avid home cook. I have learned so much from your channel. Absolutely brilliant! Thank you! Cheers from Oz!👍🙏🦘
This looks fantastic! What strikes me about all your videos is the thoughtfulness behind everything. Its obvious that you all care SO much about what you're doing.
Scraping the batter off the skin side before dropping in the oil is a class touch..great recipe
Love seeing all the little chefy stuff you do outside of the main recipe (like the towel roll to keep the bowl in place for stirring). Reminds me of when I staged for one of Danny Meyers guys. So cool
Keep that content coming. You guys are doing great. Really enjoying this channel as an amateur cook.
I like the way you have filmed this…makes it more inclusive! Like u can imagine yourself doing this….nice vid pal
Glad you enjoyed it
Looks unreal, Chef. So much attention to detail IE the drizzle of extra batter over the fish as it fries and a thinner layer of batter over the skin side so the skin has a chance to crisp up a bit 🔥🔥🔥
all batter - no fish!
The drizzle got me too
Seen many times this variation of Heston Blumethals perfect chip methodology. This is more streamlined, basically very batch oriented . Good stuff.
Heston despite his fame is very under appreciated for his nerd levels of gastronomic expertise.
prime lads giving away tricks of the trade to prove they know how to do it right and make it the best
*This feels like the perfect way to make cooking video! Chef nailed the pacing! Subbed!*
Authentic British fish and ships. Really impressive!
This is too the tee how we did our chips in my old restaurant I use to work at … amazing chef 🧑🏽🍳
Wow! I'm Drooling, I ran a 'New York Fries' shop we used only Russet Burbank spuds in a three stage cooking method. We washed and cut the spuds into big pails ice on the bottom filling with cold water as we cut, iced the top, three to four pails cut first thing in the morning. Light up the fryer, three kettles filled with premium oil, first kettle set at 325 f, second kettle at 360 f third kettle at 375 f, leaving at least 20 minutes between stages. spuds stacked in their fry baskets over their respective kettles until needed. First stage to give the spuds a light yellowish tint, second stage to give the edges a deeper yellow, third stage to brown the spuds off and crisp them up, shake them out into the dump station, salt them and scoop them into the cups.
So good!
P.S. Always and often shake the spuds in the fry baskets in every stage to keep them from sticking together.
Beautifully done too
Looks good Fish and Chips. Watching here in colindale London
My god man what a lot of labor for what looks like a simple dish. I'll never be able to do that wo trying to cut corners. You're a better man Gunga Din. Looks fab. Congrats
I love seeing all the cuttings and leftovers get set aside for other stuff!
Every restaurant does that.
such as? - sticking them back onto those micro thin fillets with even more batter!!
Nice to see a Chippy using Loins of perhaps Cod or Haddock, many fish and chip shops in the UK use Block which is the Tails of the fish. Going into an expensive restaurant I expect Loin, not the tail. Thanks, it was a good video!
Nice, will definitely go soon, but what's wrong with actual plates?
Great presentation ❤️
Looks, and I'm sure tastes amazing. The attention to detail is 1st class! Thanks for sharing!
Absolutely loves the tutorials and amazing recipes to take food to the next level. Great demonstrations keep it up love this team. I have to run a cafe on my own so it’s what I miss is the team work that use guys show
What was the last ingredient of the dry mix for the fish batter?
I have been trying to figure that out. Did you get an answer?
Ok I found it. It’s Trisol. They use it in tempura. It supposedly keeps the batter crispier for longer.
@ Wow, thank you. I will; give that a try the next time I make them.
In belgium we use bintje or a pureepotato for fries. Peeled , sliced, washed, dried. Than blanched in 140°c hot oil, cooled and fried in 180°c hot vegetableoil or oxfat
what is the idea behind the first oil blanch - cooling - then frying? What does this do?
awesome video
I enjoy your instructional uploads. I always pick up a tip or two but I'm no chef.
Production on these vids is mint!
I love fish and chips in HK's...Irish restaurant...yummy...nice demo chef...cheers🤗☺
Trisol, another amazing product.
I live in Canada but will be coming home to the UK (Luton airport represent) and cant wait to check this restaurant out. Cheers all!
Beautiful!
Can I do the first frying for preparation a day ahead, then cooling overnight and then finish them with the second frying just before serving the next day?
absolutely!
What was that last ingredient for the batter? Does anybody know?
Trisol, maintains a crisp batter
Absolutely top drawer. Cannot wait to get down and try fallow soon!
looks amazing,my only crtiique is the board served on its a bit small to keep tidy while eating id think but i really enjoyed this video thank you..
so happy you saved the krispy bits! and serve them :)
Made it like this. JUST WOW!!!
Looks delicious ❤
My dream is to start working for Fallow Restaurant, after I've been working for 11 years at my father's kebab shop here in Kosovo.
I think you can do it bro. I knew a crazy Jamaican pot washer who got a chance at The Frog by Adam Handling. Get a visa, scrub the pots at Fallow and if youve got the character they'll teach you the rest.
💀💀
Where's the Kebab shop? I'll come and visit!
@@ibrahimhossain2776😂 but you're giving up your dream after eleven years, NO dad I'm giving up YOUR dream.
You probably have more skills and sense of flavour than 99% of people that graduate the most prestigious culinary schools.
Yes please! :D Looks AMAZING!
amazing!!! Thank you for all the tips :)
Paying attention to detail. I hope I can find one on my bucket list.
beautiful fish fritters!
is there measures or proportions for the batter ingredients?
No, a recipe is always a guide unless it's baking then it's chemistry. The recipe is the guide, you tailor to that guide based on taste.
this Channel help me alot in my Course Hospitality management ... for now on I'm gonna watch their video
Fantastic video. Tips galore. Where can I find the ingredients amount(s) and chef's choice of frying oil?
I've always known the crispy batter (& chip) bits to be called scrumps and I haven't had them for years. I remember some chip shops use to sell a portion of scrumps for 50p back in the 90s in South Wales.
In Shrewsbury we call them (used too) Scratchings...........Bloody lovely!🙃🙃
Scratchings in Leicester
Scratchings from salford
Called scraps down here
@@CDLANEY1520 basically anything crispy and fried in grease is a lovely thing😋
Can almost taste it! Great video
What was the last dry ingredient in the batter?
I didn't hear it but I have worked it out. It's called Trisol. I had never heard of it. It says it is used to make things crunchy. I have never used it but I will try. I hope that helps.
Well done ✅👍🏼
Look very nice but do you serve them on a plate if requested
Looks great, love the video. Don't know what's wrong with having it on a plate though
Damn.. those looked amazing. Thanks for the video
stunning!!!
Question: What was the point of keeping the spuds somewhat uniform if they pretty much broke up when boiled/blanched/fried?
They cook evenly to begin with, also more to do with the width than length
You want them thick and uniform so that there is consistently enough space on the chip to get crumbled.
So there should be enough interior to be fluffy potato in each chip.
Hope that makes sense.
One mistake you might make (i sure did) was cut the chips to my typical desired thinness. There wasn’t enough room internally and they got destroyed into mush and crisp.
He took them too far
Doesn't matter how long they are. Heat spreads into the food from the surfaces, so the time it takes the centre of the food to heat up depends on how far it is from the closest surface. For most of the chip, the ends aren't the closest surface, so it doesn't matter how far away hey are. But if you have fat chips and thin chips, the thin ones will be over-done while the fat ones are still raw in the middle.
Nicely done.
Man, this looked so mouth-watering good I ran out and just got back from our local pub-style bar and grill that makes authentic fish and chips that always look just like what I'm seeing in this vid. So I'm crunchin' and munchin' because of this vid. One final word of compliment.... Wow! Wow Wow Wow!!!
Oh wow. When you perfect even a simple dish like fish and chips it turns into something quite magical.
Awesome recipe and really well explained :)
Looks delish👍
I also add some vinigar essence to the water when I boil the potatoes. Already adds some acidity flavour but mostly helps with the hydrolysis which gives more crunch later.
What’s the batter recipe weights?
Beautiful! What camera do you use for your pov shots?
Looks amazing, well done - it does look like it's going to fall off that little board when you serve it or try to eat it lol - love the lil crispy bits
That's what I thought. Must be a nervous delivery for waiter 😂
/r/wewantplates
You’ve got the whole process down to a tea there perfect 🍻
I absolutely WILL eat here one day, such a cool place
This...this is what iconic fish and chips truly is.
Thank you❤
Excellent great job mate 🍺🍺
The art of your culinary cooking style with many attention to detail of fish and chips is also showcased in the beautiful presentation, Chef! Enjoy!
Gardens peas or Mussey with that fish and chips just the business. This cheff knows is stuff class video
Unreal videos. Perfect for the weekend-warrior home cooks like myself. Not so fussed about the recipes per se but understanding the little techniques here and there (sprinkling batter on the cod for texture, turmeric in the batter etc) is the best cooking vids can get. Too many channels out there just tell you a recipe in video format; this one tells you why. Plus, it's a great insight into how to cook like a pro chef without dealing with that prick Gordon Ramsey or some loud American guy in his home kitchen
Amazing! What was the last dry ingredient added to the batter mix? I'm a bit deaf (Black Sabbath) and couldn't make it out!
Trisol
what kind of oil do you use for frying the potatoes at fallow?
Impressive stuff
hi jack, where did you by your knife cases from, thanks
Scraps - i remember being a kid, you would die to get hold of the "Scraps" Fantastic looking meal - top work guys
Mannnn, looks super good! 🤩🤩🤩
What did the yellow fish batter consist of?
How long did you fry the fish for? Thanks
towel under the bowl trick is clutch!
looks amazing. i was suprised how long you boil the chips for. Thought they would start to fall apart, but clearly not.
Beautiful
That’s so much more involved than how I’ve done it and I’m here for it. Would love to try this one day from Fallow
YUMMY! Auraphil thanks for sharing. GOD bless!
Do you do them like this each portion or do a big portion at a time and just finish off the 3rd fry for order?
Take this with a pinch of salt (and a dash of vinegar!), since I don't work at Fallow.
Generally speaking though, when making chips forms scratch on a larger scale than at home, you'd do the boiling and the first fry in large batches, and then you'd do the second fry portion by portion, to order.