CHEFS vs YOUTUBE - How to make the BEST Yorkshire Puddings?? | Sorted Food
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- Опубліковано 31 тра 2024
- It’s time for our Chef to go up against the foodie connoisseurs of the internet again and this time, we’re making YORKSHIRE PUDDINGS! Who’ll be crowned the winner? Watch to find out!
If you’d like to find out more about the amazingly talented Poppy O’Toole, head over to her incredible TikTok page: @poppycooks and you can also find her on Instagram @poppy_cooks
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#YorkshirePuddings - Навчання та стиль
No idea if it'd be possible with scheduling conflicts and their real jobs but a Chef v Chef v Chef where they are all teamed up with a normal in a tag-team each would be great!
It would be interesting to see a 3xChef pass-it-on vs. 3xNormals co-operation. Judged by the food team, or Gordon, or Jamie, or someone...
But first a chef vs chef vs chef winner gets to pick their normal first or vice versa the normals compete to pick the chef they're paired with.
@@xtrnisse I was about to comment about the idea of a chef pass it on but this battle, chef vs normal, half pass it on sounds way cooler
Chef + Normal VS Chef + Normal. The third Normal is judging (without knowing who prepared what)
Also a curveball would be nice
Awesome suggestion!
Ngl, Barry was laughing at it, but I trust the "that's just how we did it in the restaurant to get dozens done consistently" a lot more than "I read a bunch of UA-cam comments"
Night in the woods ❤️
In fairness, I think the thing that he was laughing at was effectively that the way they treat the idea of Chefs and Normals on this channel, they sort of expect that a Chef will know why something works, and not just that it does work.
When I worked in a restaurant large batches of things were made well ahead of time. We did have a bucket ( designed for food obviously) of crepe batter for example
@@allgreatfictions they kinda should.. thats why they have the title chef... schooling, to learn about why things happen. Anyone can cook at home with social media and Google searches
@@v.crowley
I mean it also depends on what kind of chef is explaining things.
I would say a chef in a restaurant would care less about the method, more about the consistency and the efficiency of the method. As long as the food is good, can be replicated in a consistent manner, bob's your uncle.
Test kitchen chefs on the other hand, they are free to experiment more so maybe they do know more about how those techniques affect the food.
Definitely need a Chef vs Chef with Poppy v James (when doable!) with Ben judging. Chaotic energy vs Ginger Sarcasm
This would be 🔥
@@SortedFood This would be 👀 & 👀 & 👀
YES YES YESS
no chef vs vschef vs chef with normals judging
James would win hands down. Poppy is nothing more than an attention seeking ______ (fill in the blank). She sucks.
Barry: (visibly SHOOKETH by Rosemary, Thyme and Demerara Sugar in Yorkshire Pudding)
Also Barry: (Pilau and Pilaf are the same thing innit)
Also Barry - So I'm going to make a chicken tikka masala with rose water ice cream sandwich waffle toastie with a cajun and white chocolate dipping sauce
...Pilau and Pilaf are the same thing
@@andyt2k can’t forget the edible gold pesto
What is the difference between them? Everything I've seen seems to suggest that those are two spellings of the same thing...
As their Hamming distance is one, they obviously are not the same.
I'd actually love to see an episode where Ben and maybe James if he is around just talk about what it was like in the restaruants they worked at.
Sounds like a great idea. Especially since James is back on the restaurant scene he’ll be up to date on it all
Hot. Fast paced. Hell on your back and feet. I can't imagine that's changed over the years. They have lots of prep in large quantities and very streamlined ways of doing things to make their lives as simple as possible, and everyone has their own lane to stay in.
I think the term "too many chefs in the kitchen" is the issue you run into with something so simple like a Yorkshire pudding. When you are eating something that has a nostalgic or traditional flavor you are expecting, adding in a bunch of extras ends up distracting from the experience. the technique is the winner here. super hot oil, enough batter, and the rotation to keep it even is what will do it. love the series keep it up.
Never had a yorkshire pudding but I feel like adding herbs and sugar to it would make it unfair since one is herbed and other is not. That's like comparing sushi samlon belly to a baked salmon dish stuffed with herbs and wrapped in pastry. Yeah, they're both salmon but two different dishes.
In the US, you can compare biscuits. I knew an old lady who made biscuits by adding her butter, baking powder and milk in a well in the top of a 20 pound sack of flour. She never measured anything and those were the best biscuits I ever tasted.
I love Yorkshire pudding and I make it the same as Ben.
Social media can also cause very untrue information to spread very quickly, whereas unless you've worked in a kitchen professionally, you're unlikely to know the industry standards. Something can seem reasonable if lots of people are saying the same thing even if it is demonstrable nonsense.
The best recipe I reckon is that by Jane Grigson in her book "English Food", who supplies the winning recipe from a "Great Yorkshire Pudding Contest" held in Leeds in 1970 which, according to a contemporary Guardian report, produced results that "swelled to the height of a coronation crown" and tasted "superb". This paragon of puddings, made by one Mr Tin Sung Chan of Hong Kong, contained one ingredient mysterious to the assembled hungry crowd: half a teaspoon of dai lok sauce.
Grigson admits that "for years I puzzled over dai lok sauce, asking at Chinese groceries without success". Then an enterprising niece found what seems to be the answer: her request for dai lok was greeted with much laughter: apparently it means "mainland", as in "mainland China". Mr Chan, she concludes, was simply having an "amiable joke at the expense of Yorkshire patriotism".
250g flour, 300ml milk/water mix and 4 eggs.
This comment needs several thousand more likes 😂
so...msg?
But what's the milk/water ratio?
@@BlueGlow26 Equal split 50/50
@@NickLea oh~ 👍🏼
Thank you
So me and Sortedfood have literally come full circle. There came a day 3 years ago when I typed into UA-cam easy Yorkshire Pudding recipes and your channel came up! Seeing this video reminded me of the one that started it all for me 🙂
I never noticed how often Ben uses the word "whack". He is whacking all the time. XD
It uses the phrase a whack load
Honestly, I was taking a shot every time he said “whack” and now I’m completely plastered.
Aww man wish I hadn’t read this comment before the video properly started 😂 it’s all I could think about during the video
I have noticed! Where I'm from in Canada, we tend to use whack the way Brits use wank, so I rather childishly find this amusing depending on the context of his sentence. I might not notice any other time, but Ben is the king of innuendo, so that is where my mind goes.
Keith Floyd always said whack it in the oven. Thought it was a British thing.
I am amazed! Over 2 whole decades ago I had learned to make yorkshires off the internet. Then like 10 years ago was told I was wrong by a British person and that in fact no matter how good tasting that I had made oven baked cardiovascular disease! By the way I'm from Iowa in the US. I just watched Ben make yorkshires the way I do...I screamed and fist pumped the air!
“It’s up to the Yorkshire gods!”
I didn’t realize Sean Bean, Brian Blessed, and Patrick Stewart were judging this competition.
We always use beef fat. Once the roast is resting, drain the fat from the drippings, use it to make the pudding. Use the rest of the drippings to make the gravy.
And we always added a bit of water to our batter as well.
I'm guessing both of those are remanence of a recipe that was made more affordable by using fat that's already available, and water to use less milk...
Poppy has quickly become one of my favorite people to watch. She is so sweet and funny. Love her.
I had just finished watching an old Technical Difficulties video, and as I almost seamlessly clicked to watch this video, I somehow expected to hear Gary Brannan in the background going 'Yooorkshire! Yooorkshire!'😁
Ben: “…go wild on the Internet…”
Me: “OH NO…HERE WE GO.”
🙈🙈🙈
I adore the Friday videos but both weeks they have totally thrown off my internal clock and made me question where I was in the week. :) Not complaining. Also, I made Yorkshires for Christmas for the first time last year...can't wait to know how to do them better! (While typing this I just heard Poppy say "wrist action", almost died laughing, and I agree...she should be a permanent addition.)
Here’s hoping we can help you make them better! And don’t worry, it’s still Friday. Sunday’s video is still to come :)
@@SortedFood wait are y’all doing 3 a week now!?! If so that is amazing
Same lmao. I cant complain with 3 sorted videos a week though!!
@@SortedFood Sorted with the extreme schedule.
Being Dutch, I’ve never made Yorkshire Puddings before. I might give it an attempt this Christmas, so this video is right on time!
You need these things of beauty in your life. They’re magical!
@@SortedFood okay you’ve won me over. It’s going on the menu.
Eerlijk, misschien dat ik het ook ga proberen. Succes met jouw Yorkshire Puddings alvast
@@larssiiee2051 dank je! Jij ook!
@@larssiiee2051 misschien dat ik dat ook ga doej
Bens was simple and what I grew up with so was always going to win in my eyes.
Today has proved that you can’t beat a classic!
A friend from Yorkshire told me you have to be like a Yorkshire man with the batter, [IE be mean] Being mean with the batter [keep it simple & austere & get the oil & oven as hot as you can go].
I’m Yorkshire Bon and bred and our family has always done a cup, a cup and a cup. So equal of everything and hot beef dripping to cook!
Okay fellas, I’m here in the states, Texas to be more precise and Texans stand on tradition, however this Thanksgiving I’ll be serving Yorkshire’s alongside the turkey and cranberry sauce. Wish me luck!
Sorted is among my 3 favorite channels. Always entertaining and informative and always done in good taste (no pun intended).
Make sure they're served with gravy! Eating them plain is anathema
Came to say the same as other comment, make a proper gravy or you'll hate yourself. You fill the cavity in the middle with gravy 😁
How did they turn out? I'm from the US too and I love to make them with chili. Fill them with a couple of spoonfuls of chili and butter and they're heavenly! If you have an issue with them not rising look up Alton Brown's popover recipe. When I follow that recipe they always rise.
@@James-vx1ph they were good! It was the first “Yorky” for everyone in attendance. That Chili combination sounds great for a Christmas Eve munchie while everyone is sitting around playing games. I think I’ll try it.
Merry Christmas 🎄🎁.
Tried those roasties from last week, with the cooking in stock and airing them on a baking rack, and the fam loved them! Making it for the extended family on Sunday... Learnt the same recipe as eppers for Yorkies at the local gastropub/steak house I used to work at when I was 16 or so. Although I used to add creamed horseradish too mine (if it was a roast beef)
What Im understanding from Chefs vs UA-cam is preparing things the day before is more impactful than any viral trends.
Most times it is done in restaurants for time reasons not quality.
When Ben won he looked relieved like his reputation was on the line. Poppy is just lots of fun!
Loving all these Poppy videos! She's such a good energy and a very different energy from James. I like that you didn't try and replace James, you invited new energy into the team! More Poppy!
I love the comment, “up to the Yorkshire gods”! That is how I feel every time I make them LOL.
For a secret ingredient battle, I'd love to see you just give both people a bunch of guajillo, chipotle, pasilla and arbol chillies. They all give different kinds of smokey flavor and I can imagine a normal would have very little idea on how to approach them.
Not to be rude, but based on how they have used chillie in the past, the chefs might not have used them either. But I would like them to use them and learn :)
I for one would really appreciate a series on technique (like this one 1:1:1), when tv chef's say salt to taste, not being chefy I have no real benchmark what's enough (yah it's subjective but need a baseline to work from?), knife skills and general tips, could be a good series that can be referenced in future content.
If you go back a few years, they had a mini series about things like knife skills and different chef techniques :)
@@eliseholms3085 nice thanks a lot I'll trawl back 👍
"salt to taste" = a quantity of salt to aim at the taste point between "totally bland" and "oversalted", applied stepwise with pinches or tsp.wise, depending on the quantity of food and nature of the dish.
@@inkenhafner7187 thank you, I batch cook a lot and I must admit suffer from some batches seem to be relatively bland to the last time I did that recipe. I will include that method in the future. And I know it seems dumb how I can get it right one batch and then next is too salty or not enough, but hence why I asked.
Salt to taste means put a little bit of salt and taste - not salty enough? Add a bit more and taste again - just right? Job done
Every second from 6:12 - 6:30 is just comedy gold. It's nice to see someone else making the accidental innuendos some times.
Is it possible for James to visit more? Love all of the guys and adore the dynamic, but we miss James!!
The yorkshire puddings I’m used to are almost always ‘bowl’ shaped (can’t figure out how to word it better than that lol). That way they can be nicely filled with gravy 🙂 (and mash)
Love the energy Poppy brings to the show!
I'd love for you guys to try out if the resting time of the mixture for the 18-24 hours actually makes a difference. I'd be interested to see the results.
Poppy! Always good to see you here love, puts a big old smile on my face!
I love that there's always at least one chef on standby when the normals fend for themselves 🤣
I'm surprised as a kid I remember hearing that adding a dash of vinegar really makes Yorkshire pudding good... Can't remember the reasoning behind it as it was long ago, but I always remember the most intriguing or pointless things, as you never know when that knowledge might be useful
And...? Does it work?
I absolutely adore getting surprise Friday videos! Thanks team!
There's always so much to learn. The learning process is what I like the most about cooking 🍳 😋
Please do a chefs only pass it on! Just Ben and a mixture of other chefs that are willing to join 😊
Maybe a fancy holiday pass it on meal prepared by the chefs for the normals.
Highlight of the video: Mike saying “Up to the Yorkshire Gods.”
Yes! "And now for the Blooper" is Back, thank you
I just looove Poppy's laugh! ❤
As someone from Yorkshire, who loves Yorkshire Puddings and loves when you guys post. I’m looking forward to this one! 😁
Let us know what you think of the end result?
@@SortedFood I do agree that the oven makes a massive difference. I currently use a gas oven that cuts out when it feels like it, do not recommend! But Mike’s looked like mine usually do so I’m not sure what that says about us or Mike 😅 i agree with the overall winner though! Ebbers they were some cracking Yorkshires!
It's the perfect belated birthday present !!!
Thank you boys
You’re welcome 😉
I love to see chef poppy on sortedfood.....it always makes me smile
Can you just admit that poppy is now a member of sorted food plz!!!!!!
I love the classics as well. Cheese cake with no "flavour", plain scones, simple pancakes..... some stuff is perfect the way it is, some things do improve with experimentation
After commenting some ideas last week for this I had a little brainwave. I swapped out a ⅓'rd of the milk for vodka; thinking how vodka works when making batter for things like fish. As it's more volatile I reckoned it would evaporate off quicker for a better rise.
It seems to work, but I'm going to experiment further with ratios... maybe even try whisky instead of vodka for a different taste [gin might work & give a juniper flavour when making yorkies for things like lamb or venison?] I'll let you know how it goes, they definitely rise better & go crispier with the vodka so far, I follow Ben's thing of quickly pouring in the oven to retain the heat better.
Waiting for update
I was also the one that helped suggest the whole “warmer batter makes them taller and lighter” but I posted saying that I prefer the denser and thicker ones
On one hand I’m slightly disappointed my recommendation of thicker puddings wasn’t used but on the other hand I’m kinda glad that it also meant that said preference wasn’t a hinderance
A cheap cognac might work well since the pudding is usually gonna be combined with a red meat roast.
Poppy is so much fun, that laugh 😂😂
7:41 vs 8:25 Number 2 is the winner for me. That crunch is so appealing to me.
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Hey there Scotland, have a lovely day yourself. 😊
I need someone in my life that laughs like poppy.
Love it when Poppy make innuendos XDD
Wait, it's Friday... and I've got a Sorted video to watch?! This is epic, thank you!
I think Ben absolutely deserved the win there; Mike’s looked just as great but for all that extra faff you’d want them to be miles better :-) also love the videos with Poppy!
I’m surprised the herbs didn’t make a noticeable difference! I would love to see someone test “how we did it in the restaurant” to home kitchen timing to see if there’s an actual difference or if they just did it the night before for expediency.
Not that surprised. The batter isn't hot nor is it alcoholic so it doesn't extract any flavours while it rests. So for the taste to be in the end products the herbs need to be _in_ them. And look at what happens when he pours. The herbs float on top of the slightly foamy batter, which stays in the measuring cup.
It's like trying to pour the foam off of a cappuccino, you'll pour out all the coffee before the foam moves, and all the herbs were in the foam.
@@TheMrVengeance I know there's a time issue, but I wonder if it would help to make an herb mix and dash it on top when you pour the batter
Simple is best. Ratio is perfect. Beef dripping does make a flavour difference, but oil is just fine. Always remember the salt. My son does his with a cold pan start, and they always turn out well. I have had mixed results myself, so I use the same method as Ben. Thanks for re-presenting this classic, which always impresses.
Really appreciate the increase in UA-cam output!!!
Thank you, we’re glad you’re enjoying it 😄
As a fan of puffy, fluffy pastry things, I enjoyed this.
As an American it did not help *at all* with helping me understand what Brits think "pudding" means.
A pudding is whatever we say it is at the time
... I don't trouble milk... Anymore I just use tap water and wisk it up 😂 I will say this though if you are going to do a beef roast cook the meat the day before and keep the juices in a jug. Cool it and fridge it. You will have a great hunk of beef dripping to use for the yorkies and your roast spuds. That is often the whole point of roasting the joint. Don't throw the lovely juices under the fat either that's for the gravy. X and for me neither would win. If I had beef dripping to hand I'd use it every time
You guys(and girl) are really spoiling us this week. 4 videos!😃 FOUR!🤯
Never had one the look so good !
Loving that were seeing more of Poppy. She has a real vibrancy and slots in with the fun tone of your channel.
Poppy is The Absolute Best! Can we have her around all the time? 😍
I need 3 videos a week forever. Love from NYC!!!
Tend to buy Yorkshire’s now - fed up of the hot oil setting off smoke alarm 🤣🤣🤣
It’s okay Mike, you tried your best! Although the sugar tip was meant to make a sweet Yorkshire, it was interesting to see how your worked it into a more classic pudding.
Isn't the point of a Yorkshire pud that you can make them sweet or savory with the way you garnish the finished product? I've never heard of using sugar in the batter to make a sweet version.
@@mydogeatspuke The ones I make and add sugar too are specifically for breakfast, it’s just my preference for a sweeter pudding.
@@TheGrumpBunny so you altered the recipe of a Yorkshire pudding because you prefer the taste of something sweeter. That doesn't make it a sweet Yorkshire pudding 😛 it may seem like semantics, but the distinction is important.
@@mydogeatspuke I made additions to a recipe, Demerara wasn’t the only thing I added. Blame the food team for not using my suggestion correctly 😂
Love regularly seeing Poppy in videos! Her banter with the boys is hilarious.
Loving Poppy with the sorted boys.
I love Poppy. She's been a great guest.
I'd love to see a quick extra bit at the end of these episodes where you guys try to combine the best bits of each one (if there are bits you would combine) and see how it would work.
Eurgh I love this channel but please put poppy back where you found her
Not sure why, but Poppy and Ben always feels excellent together
Please please PLEEEEEASE make Poppy a regular! I love her so so so much
The SortedFood x Poppy friendship is a beautiful thing I didn’t know I needed in my life
She’s a very beautiful person our Poppy. Inside and out 😁
Having Poppy in the studio is such a great addition to these videos which adds a lot of fun and joy
I’m alllll for these extra videos lol 😆
An Extra video again this week makes my day
God I love poppy! She’s so bubbly and knowledgeable. Would love to see her with the Sorted boys!
I am so glad they have slipped her in. I love her.
Seeing her here so often really makes me miss the quiet calm of James.
Two or even Three top quality videos every week. Honestly you guys should be the most watched food channel on yt
Such a simple and delicious recipe.
I'm enjoying poppy being a regular on the show
Make it even more interesting by not letting Poppy know which is the Chef's and which is the Normal's and make her choose a winner but also try to guess which is which!
A family favourite of mine. Toss them in a bag with cinnamon sugar while they are still warm. Turns it into a perfect dessert for a cold night.
I make a fresh batch after the main roast dinner the day after. I add thinly sliced mushrooms an diced shallots fried in butter. They'll puff less, but warm up the sliced beef in the gravy and serve on top of the Yorkshire with sweet peas on the side of the plate. Yummy leftover dinner.
So I love the energy that Poppy brings to these videos. The real question is when is she becoming a permanent part of the team?
Ohhh Ebbers... You are too beautiful!! When being judged you are genuinely nervous, swallowing and silent... It's exactly how I'd be too. As an Aussie I've nailed how to spell the way you pronounce Salt.... SORWLT.. 🤗 Well my kids agree with me anyway. Love you guys!
I would have said solt personally, like the Costa del sol with a t on the end. Sorwlt reads country american to me
Poppy's laughter is so joyful
Automatic like for your awesome guest judge.
ugh Poppy - seeya
While I absolutely would never want James to be "replaced" , if an additional, permanent on-camera chef were going to be added, it should be Poppy. She is an accomplished chef with an adolescent sense of humor that seems to fit in perfectly with everyone.
past 2 Fridays i have learnt ways to make Christmas dinner easier ta Ebbers! and your preparation mindset!
Just here to tell you guys that I love you and your work.
A wild Poppy has appeared! Please just hire her as a permanent member already omg
I love Poppy is she going to be a permanent addition? Feels like they’re slowly integrating her in.
Poppy is in our pool of guests, we’re not looking to expand the core team though.
I’m loving the guests but please don’t expand! The core dynamic is what we love ❤️
I agree with the 1.1.1
And adding herbs.
But resting is a preference.
I'm a chef and we tested this
If u rest u get a thicker less crispy chewy pudding.
But if u cook immediately u get a thinner MUCH crispier pudding which 9 times out of 10 get a LOT BIGGER.
not that thin where it's paper thin but enough.
Yeah Ben's for the win, to my a Yorkshire pudding is just somthing to mop up all the gravy OR if you make a big on its an edible dish you can eat after lol, I do love a good roast dinner inside a Yorkshire 😍. I would only add stuff to it if I was making a dessert pudding.... Also I love having Poppy around she so bubbly and fun hope to see more of her again, she also fits right in with the innuendos lol 😆
I love Friday vids especially when Poppy is there too!
Happy Friday! 🙌
Less poppy
I've always made Yorkshires using the recipe from my Mum's old Bero book. They've never gone wrong yet.
If it works why change it. You can’t beat a good yorkie 🤤
I’ve been making a full pan of Yorkshire pudding for the last 32 years using a recipe from colonial Williamsburg. Basic batter mixed and then chilled for an hour then poured into the sizzling drippings at 400F for 15 mins then temp down to 375F for another 15 mins. Sure, you have to slice it into squares but then you lay some of the roast beef on it, fold it over and OMG delicious!