I love the whole “Josh Vs Gordon” thing going on, but I honestly would love to see Gordon show up on Last Meals. I think they would have a really good, deep and honest conversation.
That would work because he's not nearly as "overbearing" as Americans used to think. He's actually a great teacher in his other shows that broadcast elsewhere first but are probably on YT these days. The man is a chef so he's constantly learning more about food.
@@wat5709 Gordon insulted Josh's ramen grilled cheese, which prompted Josh to roast Gordon's terrible grilled cheese... point Josh. Josh however then went on to disprove his own grilled cheese theory Gordon poked fun at (toast both sides) in the "grilled cheese myths" episode... point Gordon. Which brings us to this episode where Gordon got 3/4... By my count, that puts Gordon in the lead...
Two things about the spoon one. Firstly, he DID specifically say to use a spoon you're not planning to use for anything else. I'd assume the idea is to use that spoon exclusively for all your torch-replacement needs so you're not constantly having to buy replacement spoons. Secondly, if you get it REALLY hot, like way hotter than you even did in this video, you can just hover it over the food and the heat radiating off will do the job without having any of the food stick to the spoon. I've seen actual video footage of this happening, so I know it works.
Vi has gotten so much better at expressing her natural humor that bounces off of Josh's chaotic humor. I feel like everyone that joins the mythical kitchen slowly absorbs his energy lmao.
Nicole: “I feel like you’re going to ruin the spoon and never be able to use it again,” Gordon in the clip: “Take an old spoon that you don’t use that much anymore,” Dramatic irony at its finest 😂
@@ksampler6183 I thought he said 'right over' the sugar, as in to not touch it. If so, that would solve the issue of it sticking to the spoon at least, and it wouldn't have gotten visibly messed up either of course.
@@SlayerTH14 They tried that though and it didn't work. The idea is to really just have a spoon you're only using for something like this. Throwing out a spoon every time you make a creme brulee seems more than a bit wasteful. But realistically speaking they make an actual tool for this called a salamander which is just a thin piece of iron. Its how they used to do it before the days of blow torches.
I'll still probably use the spoon, dont really understand why you wouldn't, it just got heated a bit i dont think it's enough to deform the spoon that it's unusable
True but the amount of chemicals that would get spread and absorbed on the brulee would be very low. It's like the mercury level in tuna. I doubt it'd be a concern unless you have health conditions or ate it far too much. In which case if you're consuming hot spoon creme brulee that much you might want to see if you need insulin as well.
However, you do still need zink in your food. Minerals are not unhealthy for adults per se. If we are going to talk about toxins, flouride is more dangerous. Or eating food with E-numbers in them.
This is a completely irrational concern. Unless you are using a spoon made of pure lead (which I don't even think exists), you are not going to get sick from using a spoon to simply scorch the top of your creme brulee. Give me a break.
@@ChristofferOrrmalmUtsi You seem to think the zinc coated silverware is same as actually nutritional zinc. That comes naturally in food. That's like saying eating burnt or rusted iron flakes from an iron pot is healthy, when really we'd be getting iron from dark green veggies (and animal meat but those animals get it from the veggies as well, or other animals that eat said veggies).
Okay, but the cover/uncovered thing is actually really useful for me. I love a nice soft braised meat, but my dad doesn't. He likes his still a little firm. So if I cook it uncovered first, he can eat that, and then I can cover until I have to eat a little later :) Thanks, crew!
Traditionally an Osso Buco is supposed to be cooked in a lidded pottery braising dish. The pottery holds the heat inside to sear what is above the braising liquid while still holding the steam to successfully braise. Pottery cooking vessels aren't the cheapest, but for Osso Buco it is essential.
If you meant away from the stove, that could potentially work, but you'd still get condensation on the lid raining down on the food, so diluting the flavour profile of the "broth" for when its your turn to eat...
@@PunkR0ckz09 No I meant on the stove. How would it dilute the flavor? I'm not adding any liquid. Any condensation that happens is from water already present in the broth, and the broth is already concentrated from the uncovered cooking beforehand.
"Are you taking a shot?" "Yeah, I'm just ripping bone marrow over here" While certainly not the most chaotic thing that's happened on this channel by any means that was by far one of the most metal exchanges of dialogue on this show
2:35 I've literally personally done this in a restaurant setting when we ran out of gas for the torch, so I can confirm it works. It does discolour the spoon though Room temp cream: look if you're gonna whip it by hand, then sure, leave it out. But why... would you be doing that? Especially given any time-saving is more than cancelled out by having to wait 30 minutes for the cream to come to room temp.
The room temp cream works for those without a stand mixer or who's doing a lot of other things at once. If you're running around preparing other things, you can easily just let it sit and do other things until it's ready (unless it specifically needs to go in really early I suppose)
@@fabio-vb7xu If you're doing things for those 30 minutes in a professional kitchen, those minutes add up over time. They also have a LOT bigger recipes
@@nihlify But a lot bigger recipe means a lot more cream, which is a lot more time to come up to room temp. And in a professional kitchen you actually have to care about things like food safety that you could (at your own peril) forego in your home kitchen.
Well, technically, Gordon wasn't wrong even for the last one. It did lose it's color compared to the uncovered one. I sort of feel which ever one you end up liking better is going to come down to personal taste more so then him being "wrong".
Yeah. They all agreed that the uncovered one looked better which in a professional kitchen is going to win out over a slight texture difference. Someone at home can decide they like one or the other more but in an actual restaurant they're going to be making it all one way or the other so why not go with the one that looks prettier?
@@alexsis1778 at my old restaurant whenever we braised osso bucco or beef bourguignon we always did it covered but then when we fire an order for a ticket we’d do it in a pan with the sauce uncovered
And they’re called salamanders because they were believed to have the power of fire, people saw these lizards coming out of an open fire and believed they had magical powers. In reality the salamander was likely just getting warm by the fire but then getting too hot and running out.
i'm over here going..... Gordon knows a thing or two about how to use a hot spoon, and you come over here all sciency and not breaking bad-y. thanks for the real info!
The spoon trick really is if you make Creme Brulee very rarely. The blowtorch is much more practical because it doesn't wreck the equipment after a single use, and can be used for other meal preparation.
I think there is a language barrier thing. If you hold it lightly over, that means you would have to touch for it to be lightly. What you were doing was hovering over. It’s like all things, it takes practice to make it look better. Gordon did say to use an old spoon that you won’t be using anymore for this. I’m aware we saw the clip and they didn’t but they probably should watch it since that’s what they are doing. I’m not a big Gordon fan but everything he said was true that they tested
Thats not really a language barrier, that’s…them not understanding their own language. Even in America, there’s no way to hold it lightly over something unless you’re exerting pressure. Hovering inherently doesn’t work with the instructions.
Oh that would be so funny if Ramsey didn’t know Rhett and link were connected to mystical kitchen and then suddenly josh was just there challenging him 😂
heh in the firearms world a cook off has a whole different meaning; you do NOT want that happening it's when the ammo gets too hot and explodes like fireworks
I like that Vi and Nicole are basically every episode of mythmunchers trying to get Josh over his dislike of being touched...or are just torturing him, either works.
@@julien2231 It definitely isn't saving enough time to be worth it if you have an electric mixer, but if you have to mix by hand, the time difference can be a lot more than a minute. Room temp cream can be whipped by hand in 3-5 minutes, whereas cold cream takes about twice as long. And trust me, your arm will be tired after the first few minutes unless you are accustomed to doing it. So this is definitely a good thing to know if you don't have an electric mixer, or if the mixer is being used for something else. No knowledge is useless, it just may have a limited application that is not relevant to you at the present.
As a home chef who used spaghetti noodles (raw) in a wok to make a weird ass stir fry with chicken and tomatoes im pretty sure I can confidently say nobody jumps out to slap you if you commit food sins. That said I was desperate and no, it did not turn out well.
The angry, obnoxious, rude, and loud Gordon Ramsay is an American reality TV creation. The producers created a persona to sell to the American people. The real Gordon is a good bloke, and yes, a great chef.
Riiiiight and you know that he did the shows willingly? It's not just American created when he signed off on it. He could have had his shows in Britain but clearly wanted to make more money. So good bloke all you want but he portrayed himself this way for money so he can deal with the consequences. You're being all high and mighty when this wouldn't exist without his say, no one put a gun to his head.
@@tinntinnamp Well, that was unnecessarily defensive and confrontational. I was not attacking America, so you don't need to defend it from me. I explained that the thing people generally don't like about him is part of a made for TV persona. You think that means he *deserves* getting hated on?That he is asking for it somehow? Yeah, he wasn't forced to do it. Yeah, he did it for the money. And? So what? Would you say the same things about an actor that got hate because they played a really convincing villain? Joffrey Baratheon's actor from Game of Thrones, for example? "Jack Gleeson is actually a really nice guy, he's nothing like Joffrey in real life. It was just acting. He didn't deserve all the hate he got." "well he signed off on it" "he did it for money" "No one put a gun to his head" "he can deal with the consequences" See how silly that sounds?
The cold whip cream thing I've understood has more to do if you want the cream to hold longer, not whip faster. If you're going to eat it right away, whipping it at room temp will be easier. If you're doing it for a cake or something use cold.
I always though and was thought that cream has to be cold to whipp easier. I even waited multiple times after brinnging cream from the store because it needed to go in the fridge first 😂
Gordon and Josh would be awesome together. Josh makes this out as a rivalry and I get it at some respects but I can also see that he respects him for his prowess in the kitchen.
Not 100%, but Trevor might have thrown the bread at Josh for that little bit while sucking the marrow for the braise. Can’t tell if Josh said “thanks, brother” or “thanks, Trevor” after catching it. There’s also a possibility he said “thanks, heather.”
You can freeze egg whites, they'll keep for a year, best used in 2 months. But still use them once thawed just as you would for any egg white use, such as whipping them up for leavening in Angel Food cake.
9:34 Yeah, well. You were heating it up over tiny, barely-visible flames, so I can guarantee you that even if you put it over the fire THE SECOND you left the other brulees to set up, it still just wasn't hot enough. It needs to be *HOT* . But if you do get it hot enough, it definitely *does* work. Again, I've seen video footage of it working.
That's true! I wonder if it holds up better in the long run to have it super cold, though...? Room temp cream skeeves me out anyway, so I'll stick with cold.
To brûlée w/out a torch, you can also put your ramekins in the oven on the top rack, under the broiler. Keep an eye on them. Not everyone has a gas cook top Gordon 🤷🏼♀️
@@devinstepp7674 Did you miss the point? 🤔 The whole idea would be to find out if Gordon is as awesome as he claims to be... and if Josh is more awesome than he claims to be. Personally, that's a perfect pairing in my mind. Gordon is used to cooking for snobs and Josh is used to cooking for regular people.
Fun Fact: The Michelin from Michelin Stars is in fact the very same Michelin of Michelin Tires. In the 1920's Michelin started putting out an annual travel guide book, which included restaurant reviews, in an effort to get people driving more and therefore buying more tires. This guide book, and in particular their restaurant reviews, was so popular that getting a high rating became the global standard for restaurant quality. They initially only gave out single stars in a "hit or miss" style, but quickly switched to the 3 star rating still used today.
Here's what I usually do if I don't have a blowtorch, it can be a hassle, but it can work. Melt some sugar in a pan until it's golden, then pour just some of it on top of your custard that has been chilled and spread it around by lifting and spinning the ramekin around while the caramel is still runny, put the rest of the sugar back on the heat and let it go again until it turns slightly darker than the previous one, make sure to keep an eye on it, in fact, keep both eyes on it, and then pour it on top of the previous one and spread it around, allow to set and enjoy. This method will give a more even coating that imo looks better than the traditional blowtorch method, but it can be too thick, which isn't necessarily a good thing for some. That said, remember to always be careful when working with hot caramel.
Of course the sugar will burn and stick to the spoon if you PLANT THE SPOON IN THE MIDDLE OF THE DAMN BRULEE AND LEAVE IT TO SIT!! Yeh that one is user error, not method error.
Gordon Ramsay’s crème brûlée spoon trick if you don’t have a torch makes no sense to me, if you’ve made crème brûlée already, you have access to an oven, which has a broiler, which is a much more even and easier method to brûlée.
@@redbeard4300 unless you have a really old school toaster oven, all ovens come with a broiler function, or in Europe they call it a grill function, I double checked, Japanese style ovens, and modern toaster ovens all have broiler functions
It's literally just a matter of time before one of Gordon's kids watches and shows it to him and then it'll be Uncle Roger all over again and I'm here for it
i know my brains rotten by youtube cooking shows by the fact in the gordon ramsay hot spoon clip i was like “oh he’s in the bon appetit kitchen, oh look there’s brad on the computer”
I think the braise thing is cultural. The US has a culture of braises with pot roasts etc. The UK not so much, in fact I dislike the texture of most braises and so the meat being firmer in the uncovered one would be seen as a good thing by my family.
For note the spoon is not ruined. Heating steel will cause it to change colors but unless you get it hot enough (as in cherry red glowing) the properties of it won't be dramatically changer and even then you will change it's harness but not it's safety for use while eating.
@@khylee72 no. The metallic and colored ones you get from your elementary school teacher. they then put it on that giants graph poster where you can see everyone’s names
people who hate Gordon's energy have only watched Hell's Kitchen or Hell's Kitchen memes, because its not the same energy he has in any of his other properties and he is even calmer in his uk programs
Spoon method doesn't look good, didn't taste as good, ruined the spoon, is a health hazard, only works for gas hobs, but passes as a method? Just use a very hot grill 🤷♂
Does Josh not know that Michelin Stars do come from the tire company? 1 Star = Worth a visit, 2 Stars = Drive out of your way to try it, 3 Stars = Make your whole roadtrip centered on the restaurant. Started as a traveler's guide put out by the tire man.
These old school chefs tend to have the right ideas, they just get to them incorrectly. Like they're doing the things to get the best outcome but don't understand the reason why - like searing meat to seal the juices in.
Exactly. You sear the meat because the high temperature catches it off guard. The meat is too surprised and doesn't have enough time to get rid of its flavor.
I hate people who don't salt eggs early Salted eggs aren't watery, they're tender and evenly flavored. Worst thing in the world is that bitter, salt forward flavour of anything seasoned too late in the process but eggs really are one of the worst offenders.
@@skilletborne I guess that's preference. I salt and pepper my eggs right before I start eating them lol. If someone adds it in earlier, like my mom would, I'd just have to add more before eating so I could taste it properly.
Yeah like what's the point of leaving your cream out for 30 minutes, to save like 1 minute in whipping time. Seems like the kind of thing that made sense a century or more ago but has been made obsolete by modern technology. The point of the spoon, though, I can tell you from personal experience, is when you're working in a restaurant and you ran out of gas for the torch midway through service
@@Magmafrost13 The half hour wait didn't even save one minute here, it saved two seconds. I don't even want to know how long they had to wait for room temperature cream.
the whole egg vs eggyolk situation: one problem i see here is that you didn't mix the whole egg before adding it to the meat. in essence forcing you to mix the whole inside the meat. hence need to work it more -> making it denser/tougher. My theory is that if the amount of liquid of eggyolk/wholeegg is the same, but the whole egg is mixed before it shouldnt be (that) noticable compared.
Thx for playing Josh 😉
ayo?
Yes! He’s seen it!!!
This real?
I think this is real, damn
This has to be the real Gordon because he’s the only ram I see.
I love the whole “Josh Vs Gordon” thing going on, but I honestly would love to see Gordon show up on Last Meals. I think they would have a really good, deep and honest conversation.
Yes!
And then Josh could kill him.
If Gordon went on last meals, josh would make sure it would really be his last meal😈
@@richarddagostini6332 Precisely.
That would work because he's not nearly as "overbearing" as Americans used to think. He's actually a great teacher in his other shows that broadcast elsewhere first but are probably on YT these days. The man is a chef so he's constantly learning more about food.
i love how this one sided rivalry between josh and gordon has bloomed over the episodes
Let's not forget, Josh still won the grilled cheese battle. lol
Gordon does actually know who Josh is.
I think that GR recognizes that Josh is a force unto himself. He's more bemused than annoyed with Josh.
Well Gordon has dueted Josh's tiktoks lol
@@dylanrex2847 he also commented on this video, it’s pinned
I love how Gordon's winning a rivalry he doesn't even know he's in 😂
Oh he knows
Winning? Since when was he winning
@@wat5709 Gordon insulted Josh's ramen grilled cheese, which prompted Josh to roast Gordon's terrible grilled cheese... point Josh. Josh however then went on to disprove his own grilled cheese theory Gordon poked fun at (toast both sides) in the "grilled cheese myths" episode... point Gordon. Which brings us to this episode where Gordon got 3/4... By my count, that puts Gordon in the lead...
@@leedehart5250 gosh darn, you were right 👏
Josh: *covered tasted better*
Also Josh: *we changed the recipe for the uncovered one*
Oh really? Who would've thought?
Two things about the spoon one. Firstly, he DID specifically say to use a spoon you're not planning to use for anything else. I'd assume the idea is to use that spoon exclusively for all your torch-replacement needs so you're not constantly having to buy replacement spoons. Secondly, if you get it REALLY hot, like way hotter than you even did in this video, you can just hover it over the food and the heat radiating off will do the job without having any of the food stick to the spoon. I've seen actual video footage of this happening, so I know it works.
But that is also very dangerous.
@@kraigtheimpaler No more dangerous than using an actual torch.
@@DaZebraffe Depends, the whole spoon is gonna heat up and burn you if you don't wear gloves. The torch is probably safer for most.
I use my herron spoon
Also he mentions using an actual gas flame powered stove. I wonder if that heats it up more?
Vi has gotten so much better at expressing her natural humor that bounces off of Josh's chaotic humor. I feel like everyone that joins the mythical kitchen slowly absorbs his energy lmao.
Everyone wants to be Chaotic Good. A lot of people think they are, but most people lack the courage or will. Vi has achieved Chaotic Good.
Meh, I think she’s annoying
Edit: I think most of these new people are annoying. The channel has gotten too “TikToky”. I miss the old style.
Nicole: “I feel like you’re going to ruin the spoon and never be able to use it again,”
Gordon in the clip: “Take an old spoon that you don’t use that much anymore,”
Dramatic irony at its finest 😂
But if you don't have a blowtorch there's a good possibility that you don't just have extra of things to use like this.
@@WenzelSays
Old spoons are a way more common thing to have laying around than a blowtorch.
Yeah that was painful to watch TBH. lol
@@dillonh321 I have multiple spoons I don't care about but I do not have a blowtorch
@@grouch314
Exactly
with the spoon one, he specifically said to use an old spoon so I think the thought is that it is you will not use that spoon ever again
I'd probably still use it as a spoon 🤣
And to lightly put it on the sugar unlike what she did, which ruined the creme brulee and she also got it waaayyyyy too hot
@@ksampler6183 I thought he said 'right over' the sugar, as in to not touch it. If so, that would solve the issue of it sticking to the spoon at least, and it wouldn't have gotten visibly messed up either of course.
@@SlayerTH14 They tried that though and it didn't work. The idea is to really just have a spoon you're only using for something like this. Throwing out a spoon every time you make a creme brulee seems more than a bit wasteful. But realistically speaking they make an actual tool for this called a salamander which is just a thin piece of iron. Its how they used to do it before the days of blow torches.
I'll still probably use the spoon, dont really understand why you wouldn't, it just got heated a bit i dont think it's enough to deform the spoon that it's unusable
One thing to note: Some spoons might be coated in metals that are toxic when heated, like Zinc. I really wouldn't trust that method at all.
True but the amount of chemicals that would get spread and absorbed on the brulee would be very low. It's like the mercury level in tuna. I doubt it'd be a concern unless you have health conditions or ate it far too much. In which case if you're consuming hot spoon creme brulee that much you might want to see if you need insulin as well.
Buthane gas:
Hold my beer🍺
However, you do still need zink in your food.
Minerals are not unhealthy for adults per se. If we are going to talk about toxins, flouride is more dangerous. Or eating food with E-numbers in them.
This is a completely irrational concern. Unless you are using a spoon made of pure lead (which I don't even think exists), you are not going to get sick from using a spoon to simply scorch the top of your creme brulee. Give me a break.
@@ChristofferOrrmalmUtsi You seem to think the zinc coated silverware is same as actually nutritional zinc. That comes naturally in food. That's like saying eating burnt or rusted iron flakes from an iron pot is healthy, when really we'd be getting iron from dark green veggies (and animal meat but those animals get it from the veggies as well, or other animals that eat said veggies).
Okay, but the cover/uncovered thing is actually really useful for me. I love a nice soft braised meat, but my dad doesn't. He likes his still a little firm. So if I cook it uncovered first, he can eat that, and then I can cover until I have to eat a little later :) Thanks, crew!
Traditionally an Osso Buco is supposed to be cooked in a lidded pottery braising dish. The pottery holds the heat inside to sear what is above the braising liquid while still holding the steam to successfully braise. Pottery cooking vessels aren't the cheapest, but for Osso Buco it is essential.
@@DookRahool agreed.
If you meant away from the stove, that could potentially work, but you'd still get condensation on the lid raining down on the food, so diluting the flavour profile of the "broth" for when its your turn to eat...
@@PunkR0ckz09 No I meant on the stove. How would it dilute the flavor? I'm not adding any liquid. Any condensation that happens is from water already present in the broth, and the broth is already concentrated from the uncovered cooking beforehand.
@@loganl3746 For the broth, you are right, but theres also the meat....
"Are you taking a shot?"
"Yeah, I'm just ripping bone marrow over here"
While certainly not the most chaotic thing that's happened on this channel by any means that was by far one of the most metal exchanges of dialogue on this show
2:35 I've literally personally done this in a restaurant setting when we ran out of gas for the torch, so I can confirm it works. It does discolour the spoon though
Room temp cream: look if you're gonna whip it by hand, then sure, leave it out. But why... would you be doing that? Especially given any time-saving is more than cancelled out by having to wait 30 minutes for the cream to come to room temp.
The room temp cream works for those without a stand mixer or who's doing a lot of other things at once. If you're running around preparing other things, you can easily just let it sit and do other things until it's ready (unless it specifically needs to go in really early I suppose)
seriously lmao, adding 30 minutes or the need for foresight to save a single minute
@@fabio-vb7xu If you're doing things for those 30 minutes in a professional kitchen, those minutes add up over time. They also have a LOT bigger recipes
There used to be a kitchen utensil, a salamander, basically a big spoon you heat in fire for brulee.
@@nihlify But a lot bigger recipe means a lot more cream, which is a lot more time to come up to room temp. And in a professional kitchen you actually have to care about things like food safety that you could (at your own peril) forego in your home kitchen.
Well, technically, Gordon wasn't wrong even for the last one. It did lose it's color compared to the uncovered one. I sort of feel which ever one you end up liking better is going to come down to personal taste more so then him being "wrong".
Yeah. They all agreed that the uncovered one looked better which in a professional kitchen is going to win out over a slight texture difference. Someone at home can decide they like one or the other more but in an actual restaurant they're going to be making it all one way or the other so why not go with the one that looks prettier?
@@alexsis1778
Agreed. I was thinking the same thing. I also believe that the caramelization flavor is typically preferred, in such settings.
@@alexsis1778 at my old restaurant whenever we braised osso bucco or beef bourguignon we always did it covered but then when we fire an order for a ticket we’d do it in a pan with the sauce uncovered
Where trevor
I applaud Josh’s commitment to continuing to do the worst Gordon Ramsey impression on the internet 👏🏻
tbh I feel like it’s actually pretty spot on lmao
Historically they would use what's called a salamander (flat thin piece of iron) heated to red hot to brulee the creme
I was going to say that.
And they’re called salamanders because they were believed to have the power of fire, people saw these lizards coming out of an open fire and believed they had magical powers.
In reality the salamander was likely just getting warm by the fire but then getting too hot and running out.
Yeah and they have table top broilers that they call a salamander.
i'm over here going..... Gordon knows a thing or two about how to use a hot spoon, and you come over here all sciency and not breaking bad-y. thanks for the real info!
I just love how Josh basically went feral over bone marrow. Seriously went into a fugue state for a minute. lmao
The spoon trick really is if you make Creme Brulee very rarely. The blowtorch is much more practical because it doesn't wreck the equipment after a single use, and can be used for other meal preparation.
I think there is a language barrier thing. If you hold it lightly over, that means you would have to touch for it to be lightly. What you were doing was hovering over. It’s like all things, it takes practice to make it look better. Gordon did say to use an old spoon that you won’t be using anymore for this. I’m aware we saw the clip and they didn’t but they probably should watch it since that’s what they are doing. I’m not a big Gordon fan but everything he said was true that they tested
Thats not really a language barrier, that’s…them not understanding their own language. Even in America, there’s no way to hold it lightly over something unless you’re exerting pressure. Hovering inherently doesn’t work with the instructions.
@@katrose5179 to be fair, English is considered one of the hardest languages to learn in the world, for native and non-native speakers.
@@melbell0865 to be fair, that isn’t relevant here.
I really hope Rhett and Link have Gordon Ramsay on the show and have him do a cook off with Josh
Oh that would be so funny if Ramsey didn’t know Rhett and link were connected to mystical kitchen and then suddenly josh was just there challenging him 😂
heh in the firearms world a cook off has a whole different meaning; you do NOT want that happening
it's when the ammo gets too hot and explodes like fireworks
I just love how the meatball section was so professional without any innuendos. Almost practically zero.
I like that Vi and Nicole are basically every episode of mythmunchers trying to get Josh over his dislike of being touched...or are just torturing him, either works.
I LIKE HOW GORDON EXPLAINS THE SCIENCE BEHIND EVERYTHING. HE IS SO AWESOME TO WATCH
I miss Trevor!
I was surprised at the room temp cream WOW! Definitely changing the way I make meatballs too! Thx team
bruh waiting an hour or more for cream to warm up is nowhere near worth it just to start whipping right away and be done with it lol
Wait an hour so you whip one less minute? Thats useless.
@@julien2231 It definitely isn't saving enough time to be worth it if you have an electric mixer, but if you have to mix by hand, the time difference can be a lot more than a minute. Room temp cream can be whipped by hand in 3-5 minutes, whereas cold cream takes about twice as long. And trust me, your arm will be tired after the first few minutes unless you are accustomed to doing it. So this is definitely a good thing to know if you don't have an electric mixer, or if the mixer is being used for something else.
No knowledge is useless, it just may have a limited application that is not relevant to you at the present.
@@daltigoth3970 well, i stand corrected. You are right and i spoke too fast!
In that last one, did it break the control when they further reduced the covered dish?
i 100% agree
Haven't seen Trevor on Mythical Kitchen in awhile...where is he?
As a home chef who used spaghetti noodles (raw) in a wok to make a weird ass stir fry with chicken and tomatoes im pretty sure I can confidently say nobody jumps out to slap you if you commit food sins. That said I was desperate and no, it did not turn out well.
Can't believe you guys didn't take advantage of having Alton Brown there. He's much cooler than gordon.
I love Alton...but he's also known to be kind of a jerk. I would not be surprised if he declined.
It took Rhett and Link two years before Alton was on GMM so maybe it will take two more years before Alton is in the Mythical Kitchen for an episode.
The angry, obnoxious, rude, and loud Gordon Ramsay is an American reality TV creation. The producers created a persona to sell to the American people.
The real Gordon is a good bloke, and yes, a great chef.
Riiiiight and you know that he did the shows willingly? It's not just American created when he signed off on it. He could have had his shows in Britain but clearly wanted to make more money. So good bloke all you want but he portrayed himself this way for money so he can deal with the consequences. You're being all high and mighty when this wouldn't exist without his say, no one put a gun to his head.
@@tinntinnamp Well, that was unnecessarily defensive and confrontational.
I was not attacking America, so you don't need to defend it from me.
I explained that the thing people generally don't like about him is part of a made for TV persona.
You think that means he *deserves* getting hated on?That he is asking for it somehow?
Yeah, he wasn't forced to do it. Yeah, he did it for the money. And? So what?
Would you say the same things about an actor that got hate because they played a really convincing villain? Joffrey Baratheon's actor from Game of Thrones, for example?
"Jack Gleeson is actually a really nice guy, he's nothing like Joffrey in real life. It was just acting. He didn't deserve all the hate he got."
"well he signed off on it" "he did it for money" "No one put a gun to his head" "he can deal with the consequences"
See how silly that sounds?
The cold whip cream thing I've understood has more to do if you want the cream to hold longer, not whip faster. If you're going to eat it right away, whipping it at room temp will be easier. If you're doing it for a cake or something use cold.
I always though and was thought that cream has to be cold to whipp easier. I even waited multiple times after brinnging cream from the store because it needed to go in the fridge first 😂
They tested whipping speed, but not quality. I'd be interested to know which one they liked better.
Josh's energy of lampooning old school cooking TV Shows at the end is EVERYTHING I need.
Gordon and Josh would be awesome together. Josh makes this out as a rivalry and I get it at some respects but I can also see that he respects him for his prowess in the kitchen.
I live for this sort of Ramsay accountability. I am tired of him living uncontested.
i like how Gordon is actually right on most of it.
kinda sad that trevor is not included in this vid tho.
Yes. Where is Trevah?
He's off, talking too much somewhere else.
I think Trevor specializes in pastry. They may be trying to utilize him more in his speciality and his pod cast.
missing trevor already
Not 100%, but Trevor might have thrown the bread at Josh for that little bit while sucking the marrow for the braise. Can’t tell if Josh said “thanks, brother” or “thanks, Trevor” after catching it. There’s also a possibility he said “thanks, heather.”
Where’s Trevor!?! I love that guy’s energy.
You can freeze egg whites, they'll keep for a year, best used in 2 months. But still use them once thawed just as you would for any egg white use, such as whipping them up for leavening in Angel Food cake.
I definitely like Lilly, but not having Trevor feels so wrong. Please bring him back!
same , lily hasnt adjusted quite yet imo , i hope she will soon because it makes me miss the fab 4 we are used too
Where's Trevor?!
9:34 Yeah, well. You were heating it up over tiny, barely-visible flames, so I can guarantee you that even if you put it over the fire THE SECOND you left the other brulees to set up, it still just wasn't hot enough. It needs to be *HOT* . But if you do get it hot enough, it definitely *does* work. Again, I've seen video footage of it working.
Probably helped that Josh used all the salt...V only did a pinch
the whipped cream one is devastating after years of being told to freeze the bowl and whisk before whipping cream.
That's true! I wonder if it holds up better in the long run to have it super cold, though...? Room temp cream skeeves me out anyway, so I'll stick with cold.
@@darvulya whip it up and throw it in the fridge until needed? I've definitely done that with cream and similar, and it's worked out fine, imo.
Where is Trevor??
To brûlée w/out a torch, you can also put your ramekins in the oven on the top rack, under the broiler. Keep an eye on them.
Not everyone has a gas cook top Gordon 🤷🏼♀️
Nor does everyone have an oven
I imagine you could do this with an electric stove too. Just be...careful. Totally doable though.
Top rack under the broiler usually coddles the cream. It's not a good technique for brulee.
@@yulibeta Far more people have ovens than have gas cook top stoves, silly.
I miss Trevor. It's not the same without him.
Did he leave?
Trevor E Farts
@@xtheconvicted nah he's just not in this episode
Better energy than a T show....
Bring Trevor back! It's not the same without him
why did trevor leave?
@@pavanpacharya9861 He probably was just sick, busy with something else or they decided to swap in lily for some reason. He hasn't left.
I would LOVE to see Josh and Gordon do a head-to-head cook off with regular people from off the street as the judges.
I love Josh but Gordon is a world renowned chef for a reason
@@devinstepp7674 Did you miss the point? 🤔
The whole idea would be to find out if Gordon is as awesome as he claims to be... and if Josh is more awesome than he claims to be. Personally, that's a perfect pairing in my mind.
Gordon is used to cooking for snobs and Josh is used to cooking for regular people.
@@DrCrow13
Did you miss the point?
Fun Fact: The Michelin from Michelin Stars is in fact the very same Michelin of Michelin Tires. In the 1920's Michelin started putting out an annual travel guide book, which included restaurant reviews, in an effort to get people driving more and therefore buying more tires. This guide book, and in particular their restaurant reviews, was so popular that getting a high rating became the global standard for restaurant quality. They initially only gave out single stars in a "hit or miss" style, but quickly switched to the 3 star rating still used today.
I wouldn't trust the spoon method different spoons use some finishes that are toxic when heated
What to do with the egg whites, make a sponge cake! Specifically an almond flour sponge cake
Seeing Lily instead of Trevor surprised me. I hope Trevor is okay. Glad to see Lily in front of the camera on a big video, though!
I was missing Trevor a ton in this video, but then I noticed that Nicole was wearing a Roblox hat and that helped a bit.
I'm only 5 minutes in, and I miss Trevor.
Here's what I usually do if I don't have a blowtorch, it can be a hassle, but it can work. Melt some sugar in a pan until it's golden, then pour just some of it on top of your custard that has been chilled and spread it around by lifting and spinning the ramekin around while the caramel is still runny, put the rest of the sugar back on the heat and let it go again until it turns slightly darker than the previous one, make sure to keep an eye on it, in fact, keep both eyes on it, and then pour it on top of the previous one and spread it around, allow to set and enjoy. This method will give a more even coating that imo looks better than the traditional blowtorch method, but it can be too thick, which isn't necessarily a good thing for some. That said, remember to always be careful when working with hot caramel.
Very cool, thanks for sharing!
Of course the sugar will burn and stick to the spoon if you PLANT THE SPOON IN THE MIDDLE OF THE DAMN BRULEE AND LEAVE IT TO SIT!! Yeh that one is user error, not method error.
This is why they did it a second time with the spoon because they acknowledged user error in the spoon splat.
Gordon Ramsay’s crème brûlée spoon trick if you don’t have a torch makes no sense to me, if you’ve made crème brûlée already, you have access to an oven, which has a broiler, which is a much more even and easier method to brûlée.
not all ovens have a broil function.
@@redbeard4300 unless you have a really old school toaster oven, all ovens come with a broiler function, or in Europe they call it a grill function, I double checked, Japanese style ovens, and modern toaster ovens all have broiler functions
It's literally just a matter of time before one of Gordon's kids watches and shows it to him and then it'll be Uncle Roger all over again and I'm here for it
i know my brains rotten by youtube cooking shows by the fact in the gordon ramsay hot spoon clip i was like “oh he’s in the bon appetit kitchen, oh look there’s brad on the computer”
I think the braise thing is cultural. The US has a culture of braises with pot roasts etc. The UK not so much, in fact I dislike the texture of most braises and so the meat being firmer in the uncovered one would be seen as a good thing by my family.
For note the spoon is not ruined. Heating steel will cause it to change colors but unless you get it hot enough (as in cherry red glowing) the properties of it won't be dramatically changer and even then you will change it's harness but not it's safety for use while eating.
The panic on Josh's face when he slurped the oso buco 😂
THEY TOOK TREVOR
"Wait what's Cialis?"
-Josh, 2022
“His energy is too much!” ….what?! 🧐 you work for Josh! His energy is way higher 😂
I think it's more about the quality, rather than quantity.
I much prefer Josh's energy to Gordon's.
The mythical kitchen will always get 5 stars from me not everything will always be good but the creativity is always on point 💙
5 Michelin stars?
@@khylee72 yes
@@khylee72 no. The metallic and colored ones you get from your elementary school teacher. they then put it on that giants graph poster where you can see everyone’s names
Imagine they get Gordon Ramsay on Last Meals and Josh just keeps nagging about his culinary master arts
Gordon's a bit overrated, and Josh is extremely underrated.
people who hate Gordon's energy have only watched Hell's Kitchen or Hell's Kitchen memes, because its not the same energy he has in any of his other properties and he is even calmer in his uk programs
Tony would be on your family feud team because HE IS YOUR DAD NOW
Josh slurping a bone into the communal pot of food. Summarizes the show perfectly
I like Lily. Honestly, everyone seems to get more and more energetic as time goes on, but Lily is pretty laid back and mellow.
Spoon method doesn't look good, didn't taste as good, ruined the spoon, is a health hazard, only works for gas hobs, but passes as a method? Just use a very hot grill 🤷♂
Does Josh not know that Michelin Stars do come from the tire company? 1 Star = Worth a visit, 2 Stars = Drive out of your way to try it, 3 Stars = Make your whole roadtrip centered on the restaurant. Started as a traveler's guide put out by the tire man.
These old school chefs tend to have the right ideas, they just get to them incorrectly. Like they're doing the things to get the best outcome but don't understand the reason why - like searing meat to seal the juices in.
Exactly. You sear the meat because the high temperature catches it off guard. The meat is too surprised and doesn't have enough time to get rid of its flavor.
I came here to say that a hotdog is a sandwich.
Just putting it out here because the podcast doesn't have a comment section where I listen to it.
i epxected them to cover him not salting eggs before cooking them because they'll become watery
They did already cover that with other egg myths, but they could have brought it up.
I hate people who don't salt eggs early
Salted eggs aren't watery, they're tender and evenly flavored. Worst thing in the world is that bitter, salt forward flavour of anything seasoned too late in the process but eggs really are one of the worst offenders.
@@skilletborne I guess that's preference. I salt and pepper my eggs right before I start eating them lol. If someone adds it in earlier, like my mom would, I'd just have to add more before eating so I could taste it properly.
Where is Trevor? I know he talks to much but what the heck? I need some wicked smartness in my mythical kitchen.
Adults in bucket hats look like giant 10yr olds
I miss Trevor 😢 😕
Where is he?
it's gotta be woke otherwise it don't float
@@BC-tu8mn what?
30 mins is probably closer to room temp in the UK haha.
To use an analogue to your Myth #2 conclusion: if you don't have tires on the car, would you just drive on the rims? No. No you would not.
This is my favorite cooking show of all time. Thank you guys.💛
Gordon getting "cancelled" because of the whole lamb thing makes that Valentine even more funny.
3:40 "I don't like Ramsay because of his high energy" *works at Mythical with Josh*
They each exude a very different _type_ of energy, though.
Gordon has bastard energy though, josh just has chaotic energy
What happened to Trevor? He must have talked too much!
I think Gordon won the first 2 on a technicality. He's right but they aren't good ways of doing it.
Yeah like what's the point of leaving your cream out for 30 minutes, to save like 1 minute in whipping time. Seems like the kind of thing that made sense a century or more ago but has been made obsolete by modern technology.
The point of the spoon, though, I can tell you from personal experience, is when you're working in a restaurant and you ran out of gas for the torch midway through service
@@Magmafrost13 The half hour wait didn't even save one minute here, it saved two seconds. I don't even want to know how long they had to wait for room temperature cream.
Chicken Parm got nothing on Veal Parm.
Ok so now they HAVE to get Gordon on the show
Can’t wait to see Gordon’s reaction to this 😭. You DONUT!!
Where would you see his reaction, does he post them on tiktok or something?
@@twlie55 if he reacts to this you will surely see it here as well
@@twlie55 I believe this whole 'rivalry' stems from a react Ramsey did to an early MK video on tiktok, so I believe so?
You saw that Gordon commented directly on this video, right? It's pinned!
The upside to using a hot spoon is once you’ve finished your crème Brulé you can freebase
Josh: I'd join a cult
Acting like he isn't already in one.
Also, Lily blink twice if you are being held against your will by those crazy people.
What happened to Trevor we haven't seen him in a while.
WHERE IS TREVOR????
Where is Trevor!? Where is the main man Trevor
I'm glad to see that y'all are well and healthy 💙💙
Please have the Korean vegan on please please 🙏🙏🙏🙏🙏 🙏🙏🙏🙏🙏🙏
the whole egg vs eggyolk situation: one problem i see here is that you didn't mix the whole egg before adding it to the meat. in essence forcing you to mix the whole inside the meat. hence need to work it more -> making it denser/tougher. My theory is that if the amount of liquid of eggyolk/wholeegg is the same, but the whole egg is mixed before it shouldnt be (that) noticable compared.
Josh, you don’t have to make egg white omelettes-just bake an angel food cake or another white cake. They’re also great for tie dye cakes.
Where’s Treva?!
Where is Trevor? Did he talk too much?