I Made A Сlassic Full English Breakfast
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- Опубліковано 27 лип 2023
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Hash browns are also perfectly welcome on a Full English Breakfast, you'll also see this served with brown sauce and ketchup or whatever other kinda sauces you might enjoy. HAPPY COOKING!!
Can you make a video of american hashbrowns, please?
Sorry but in a full English, hash browns are not "welcome", they're an integral part
You forgot the cigarette and also the pint of 50%-50% beer and tomato juice.
No TERFs
No SWERFs
No Fascists
No JK Rowling please, seriously wtf, you taken that transphobia money, why?
I prefer north american bacon, but for the UK stuff you have a few problems here:
1) Back bacon in N. America gets cut shorter, so there is less fat. That is kinda un avoidable unless you know your butcher
2) If you cut the fat rind with a pair or scissors you will get less curl and more even browning
3) Cook on much lower heat if using a pan and with some oil
4) A lot of folks will "grill" it under the broiler instead which gives you nice crispy fat and still a juice bit of meat
But yeah - it is cook in a sandwich or breakfast roll but super over rated (this is from a Brit living in N. America)
I am an American, but spent a LOT of time in Europe over the last 50 years. Honestly I prefer the English Bacon.
I live in the southern states and we eat back bacon too and Im gonna squash this here and now. 1. Streaky bacon wins hands down in terms of flavor. Its no contest. 2. Theyre really not even the same. Back bacon is practically ham and far less fat, whereas streaky bacon is from pork belly.
Youre not gonna convince me, most of North or South America, or any Asian country that back bacon is superior to pork belly.
English back bacon has more meat on it. The streaky American bacon is fatty and less meat on it. Personally, I’m not picky, I would happy eat both. Both have flaws, but streaky American bacon can get really crispy when cooking it, which I adore. But, I also like the meat on the English back bacon, and it can also get crispy, not as much as the American streaky bacon, but still a nice crisp. I like both.
Thick cut smoked back bacon is the bollocks.
Back Bacon is phenomenal if you get it from a top tear butcher, but it’s horrible if bought pre-packed.
That’s because they inject it full of preservatives to extend its live, as well as additional water to increase the weight, which is what that vile white slime that comes out when cooking is.
I worked at Dane Pack for just over a year, that’s how I know.
THE DIFFERENCE IS HUGE.
Streaky bacon is mostly fat, not enough meat. I don't want to eat fat.
Forget breakfast, I’m making this for dinner tonight. Absolutely brilliant job Sonny, you cheeky chap
EGG SACK LEIGH what I was thinking!!!
Brilliant, brinner 👍
@@pizzaishappiness7994 Brinner is for winners.
LOL. You can eat it indeed any time of the day. In particular when you are hungover.
Also, the English don’t usually share each item on their plate and do usually eat the whole thing with utensils. You guys did a great job sharing one butter knife. I was impressed.
Loved that he used a mother of pearl caviar spoon to taste beans out of a can 😂
In England we all do that each morning. We aren't barbarians.
Lies again? Entertaining Babies USD SGD
Tip on the eggs. Hot pan. Add the egg, once the whites develops, turn the heat right down and cover it. That steams the white on the top whilst cooking underside. You can let it cook on high for a little if you want a crispy edge.
Both bacon types - in a bacon sandwich, you want the softer back bacon contrasting against the crispy streaky. Next level!
Regarding Streaky Bacon, I use it almost exclusively for wrapping around sausages at Christmas to make "Pigs in blankets". Other than that, I use them before they are sliced in the form of bacon lardons which add lots of flavour to casseroles etc.
From Australia - “streaky bacon” is becoming more common here, but I prefer “cooking bacon” which is what we now call the stuff I grew up with. It seems to be the loin and back bacon in one long strip. One meaty end and one fatty end. I like my bacon meaty and chewy rather than crispy
Brits call that middle bacon. And Danish bacon is really great.
Middle bacon is the best, get both together.
@@AndreasKoepkeAU don't see middle cut around much in the UK these days
Aussie sausages suck why you guys eating bloody beef sausages when you're ANGLOS
Couldn't have been that good, his fridge skipped a beating
This is a great channel, you guys make a good team. Love the recurring funny bits. Thoroughly entertaining and informative.
I live in the UK and the 100% here for streaky bacon. All we eat in our house!
You should also do a full Scottish breakfast and a full Welsh breakfast. They are all different ❤❤
And Irish!
that would be a cool video! compare all three
@@thatdudecancook that would be amazing. I imagine the Welsh breakfast would blow peoples mind with the Lava bread and cockles
And Ulster fry
What about the Ulster fry?
The beans in a bowl never english, the whole thing is to mix the flavors not separate them
Nah that’s old school I prefer mine in a ramakin saves the juices all meddling together
I'm from England, I prefer back bacon on my sandwiches and for my full English but streaky bacon is king on top of a burger 🍔
This guy is unmatched!! This looks amazing dude!
Born and bred in the UK. Great to see it all (nearly 😂) done in a frying pan. Certainly best for flavour! It is a"fry-up" after all. I love streaky bacon perhaps a little more than the back bacon, but you've gotta START by cooking the sausages. They take the longest and the rest of it will get cold or dry before they're ready...
Wouldn't go near the black pudding. 😕
Great job, though! 😃
As an english man, I prefer streaky over back bacon. I recall back bacon coming in as a ‘healthy’ option back in the 80s. If available, collar bacon is superior to both, having the best bits of both. I see several people recommending Worcestershire sauce in the beans, but it is also excellent as a sauce straight onto the breakfast as it cuts the grease and adds another layer of flavour. Agree that hash browns probably are a recent addition but have definitely become a welcome new tradition.
Think I’m going to have a fry up having watched this!
I always thought the effort you put into videos was second to none. This video confirms it with everything you have here 👊
Marcus’s reaction was so wholesome thank you for your hard work guys
I’m from England, and am no stranger to a full English breakfast 🤣 but ‘streaky bacon’ is by far superior to back bacon, but for a breakfast sandwich AKA sarnie 😂 it has to be back bacon.. it’s so nice to see someone from America understanding and appreciating the beauty of a full English breakfast 💪🏼
He's from England 😂
@@DBriddo just because he was born in England it doesn’t mean he classes himself as as English if he didn’t grow up there does it? He goes on to state that he worked as a chef in England in his twenties which implies he hasn’t always worked in England.. hence why I refer to him as American.. but thanks for the condescension 👍🏼
It's about taste and preference. There's a place for streaky, but a full English should ALWAYS be made with back.
@@r20robthey weren’t being condescending, you’re overly sensitive
Our English breakfast only tastes good with Blakemans. I don't want any of those USA sausages.
This can also be a main meal served with chips instead of hashbrowns, but worcester sauce for the beans and brown sauce for the sausages makes it even better
HP sauce, all, day
@@paulolsen602 British Columbian Canadian here... we dig HP Sauce over here too, eh? 💪🍁
The main meal equivalent of this is a mixed grill: sausages, a steak, a couple of lamb chops, black or white pudding and grill tomatoes. Normally on a breakfast we’d use plum tomatoes not cherry tomatoes.
@@paulolsen602 I prefer Daddies myself.
To stop back bacon curling - make some small cuts along the fat, like you would on a pork chop. The when it cooks the fat does not deform the bacon when it contracts, and you can get a nice flat cook! Big love Sonny - representing UK food properly
Absolutely right! You can also fold the skinny end of the back bacon over the big end, flip it and place that side in a cold pan on medium heat to slowly render out the fat (it's also more manageable for bacon sarnies). The white stuff is caused by excess water during the curing process. Common with most store bought back bacon. You could try and find a butcher that dry cures but you'll pay a lot more for it.
Same way to make fried bologna sandwiches and keep the bologna from curling or puffing up.
Or get a bacon press.
So I am assuming that the English are against fridge abuse.
The English invented fridge abuse (?)
The Bri'ish abused the whole planet for a bit. I'm not a single fridge matters. Have at it.
More likely the sponsor
@@dh1380😂
No they're just more polite as they beat their fridges.
Scrap the beans in a ramekin you throw em over the plate
"English banger sausages"
My brain: those sausages are bangin
marcus is really coming into his own here, i love it
Englishman here - streaky bacon in a sandwich but back bacon as part of a full English
Although we don't say beanz with a zee, it's zed!
bro you are the voice of my own experience in my head. i just watch these and nod to myself. your chefs and my chefs really did a great job. pouring one out for the lineage.
Good call on not including hash browns, they weren't a thing when I was a teenager (30+ years ago) but seem to have been added in the last 20 or so years. Fried slice is also a lot less common nowadays, you generally get toast instead. What we tend to do at home is cook the bacon first then strip the fat off once the meat is where we want it so the fat renders down in the pan and flavours everything else. Added bonus is you get crispy bacon rind with the meat being softer. Bacon isn't supposed to shatter after all :)
Great tip on stripping off the fat and letting it render. I like both types of bacon, but I don't like it crispy - except for the rind. Perfect!
Brought back memories. My mum passed away years ago, and I forgot about fried bread until I saw this video.
In 2019, in Victoria Station I bought a full English layered up in a tall one quart take out container. Worked my way to the bottom through each item. It was awesome. A lot of food. Awesome food.
Full English in one hand, on the train!
To prevent the bacon from curling put a little slitt just next to where the bottom part connects to the top
1:45 Traditionally, it was with bubble and squeak (a patty made from mashed potatoes and cabbage), but nowadays it will generally be hash browns (the rounded triangular kind found in the UK).
a cafe i go to puts back bacon and streaky on the plate to create a little texture
Sonny, we tried your brother's restaurant in Durham today and it was amazing! It's not often you get good Mexican food here in the UK.
Also, for our bacon, you're supposed to use a bacon press to stop it curling and get even crispiness!
I was surprised he didn’t.
Or cut little nicks in the fat
I live in Durham, North Carolina. I got excited for a second.....damn....
Just slice the outside ring of fat, the pork will lay flat
What's the restaurant name?
When I lived in London from 2000 to 2004 we used to go to a cafe that did a full English breakfast, toast, coffee, plus chips (fries) for just 12 pounds! Yum. Perfect hangover food on a Sunday morning
This breakfast is simply incredible, I'm ready to cook it every day. Thank you for the useful and informative video
See I’ve cooked for years but this is why I praise this channel little tips and tricks like letting the egg sit for a min and it will come right up or use the spatula upside down never even thought about that let alone worked with anyone good enough to know that between you Guga and Marco Pierre I’m in culinary school all the time thanks man love the vids
I was working on assignment out in NYC about a decade ago when I ate breakfast at small village diner and saw the two owners - elderly Mexican chaps - doing the reverse spatula trick while cooking the short orders. Stuck with me ever since and has never failed to get my sunny side up eggs unstuck.
That was great - Brit here and I completely agree - streaky bacon is so much better that back bacon!
Can you time it all in one pan? Thats the trick😉
your page is killer. you two have a great sense of humor. oh and good cooking:)
Nailed it lad! Try folding the skinny end of the back bacon over the big end, flip it and place that side in a cold pan on medium heat to slowly render out the fat (it's also more manageable for bacon sarnies).
The white stuff is caused by excess water during the curing process. Common with most store bought back bacon. You could try and find a butcher that dry cures but you'll pay a lot more for it.
LOL at the caviar spoon for the beanz
If the eggs are closer to room temp when they go in they are less likely to stick also btw. Soak them in hot-ish water
Man, I love you, Sonny! Takes me right back to the 70's when I got to spend a few months as a teenager alone in England, Ireland and then Spain. The first bed and breakfast I stayed at was in Kildare, Ireland and served this style breakfast but added oatmeal with real cream and served the whole thing in courses. I thought I was done after a big bowl of oatmeal! WRONG! The great thing was that I couldn't refuse any of it because it was so good! Did I mention that I gained 35 pounds over the 4 1/2 months I spent there?
Thanks, Sonny!
I think you need to try proper dry cured back bacon. No white crap coming out of it.. You need to cut the fat down the length of it and it will lie flat. Also use a burger press to colour the sausages on all side. Get a Cumberland when you get a chance. Burger presses work well with bacon as well. Great video as always.
I’ve never seen a full English Breakfast and I must say you made it look like something I would like to try! Thank you for a fun and informative video!🤩🥰
Ps…I am going to cook some tomatoes like this asap!! Looks so delicious!!
Eat that around 9 and you’re good to go until tea time 😊
That breakfast looks delicious. But I have one form of bacon you may have not tried, it's peameal bacon from Canada. I think it's an upgrade from your standard back bacon. FYI, buy it hole and slice it thicker to get a better cooking consistency. 😊 cheers
I love both kinds of bacon, but I cut a little slit in a couple of areas around the edges to keep it flat. Works well. Love, love, love black pudding.
It looks so delicious!
Great job! Looks lovely, I prefer tinned plum tomatoes but I like them like that too
Recent convert to a tinned plum tomato, makes such a difference.
@@alanrobertson5602agreed, I make more of a thick sauce with mine though. Crushed in a pan with olive oil, salt, pepper, garlic powder, a shake of Worcestershire sauce, a few chilli flakes, pinch of sugar and fresh torn basil, reduced for 10 mins until thick. Yum! Can’t stand watery tomatoes!
Greasy spoon technique 😍
@@RCKMSTR92greasy spoons do the worst full English breakfasts in the country. Wetherspoons does a better breakfast than the vast vast majority of greasy spoon cafes
That is so much food. I would feel bad ordering English breakfast knowing I wouldn’t finish.
Fro the "back bacon" or rashers as we call them in Ireland if you nick the rind of the rashers along it's length before frying it'll stop it curling
I am finally content with an American’s Full-English, congratulations. Others have gotten very close, but missed too many important or pivotal foods to be *Full*
I grew up with "Middle bacon", that's back & streaky together as one slice. Hardly ever see it any more.
Middle bacon is what you actually want. (its basically both streaky and back bacon in one divine rasher)
Yes, for dinner sounds great!
Game changer, smash a half lemon in the mushrooms at the end. Try salt pepper and butter in the beans equal pure magic. Love your work xxx
I’m a kiwi that grew up making a similar breakfast on Saturday mornings while watching Saturday cartoons. We always used the English bacon but these days i get the streaky bacon. But it’s been so long since I had English bacon I can’t remember which was better. I do remember liking that fatty bit on the English bacon.
As an Englishman streaky and back bacon are both good but both have different uses. Eg back for breakfast and streaky for a burger
Nothing beats a hangover better than a full english with bubble and squeak if ya know ya know
Funny, I just had a full English breakfast yesterday in the Heathrow airport. Never heard of it before. What a fun coincidence 😂
My great grandfather (from wales) used eat that breakfast every day after moving to canada, even the frying the bread in the bacon fat. He passed away from a heart attack when he was in his 50's. (Not surprising to be fair)
Hope everyone is taking care.
One of the best dishes in the world. It never gets boring.
Born English, been Canadian for 35 years.
English back bacon is cured, North American bacon is (generally) cured and smoked.
Smokey bacon in England is a treat.
Phil😀
Appreciate your version is deluxe but as an English guy, the tomatoes are mostly tinned plum tomatoes in regular “greasy spoon” cafes in England. Love your channel, oh and I prefer streaky but love the back bacon in a sandwich 😊
Needs a big mug of builders tea to wash it down. Also, it's brown sauce for breakfast and ketchup for tea ( tea meal = evening meal/dinner )
The back bacon _has_ to curl. You want those differing textures and flavours on the bacon. Some crunchy parts, some soft, beautiful.
Have a cup of tea with it, perfection.
That's a legit English breakfast dude, kudos.
I personally love streaky bacon in a sarnie with a fried egg, but back bacon on toast with a fried egg! Back bacon is generally a bit saltier and on a plate adds seasoning to the whole meal a bit easier for me. Also, crispy streaky bacon in a sandwich is great, softer back bacon on a plate is great. Certified UK resident.
Well done. Some British people use the baked beans to deglaze the frying pan. Worcester sauce in the beans is also nice.
Ha ha ha
Salivating over here
I love bit of butter in the baked beans 👍🏾
English bacon is called Canadian peelmeal bacon here in Canada.
British guy here, good job on the English breakfast: looks just as good as any as you'd get over here! and I love 'streaky' bacon just as much as British back bacon, can't go wrong with bacon generally
I also worked as a breakfast chef and its not often you see people dry fry black pudding but it's the best way to do it ... Black or why pudding is already cooked all your doing is reheating it no oil need plus you get that nice crisp top and bottom... Personally id grill back bacon
From the uk, and I mix up between 'back' and 'streaky'. Streaky for burgers, pigs in blankets, A.B.T's etc and back bacon for a bacon sandwich or fry up - I find they're both good depending on the circumstance. But try grilling (broiling) back bacon, it's so much better!
I usually eat back bacon because that is mainly what we have in the house all the time, but i do prefer "streaky" bacon for its flavor. I also prefer plum tomato to a standard whole tomato especialy with an english breakfast. Soak up all the juices from the beans and tomato, mixed with the oils from the bacon and mushrooms, then the egg yolk with the fried bread or a slice of bread.
You got a better sear on the back bacon than I ever had when I stayed for a month in a hotel in London that had the Full English.
I appreciate that you are an English breakfast in the most American way possible, no hate, im here for it!
as a Brit I prefer back bacon for a full English/bacon butty etc. for me, the streaky variety is reserved for burgers (or if I’m feeling a lil fancy)
8:35 It's funny that Maldon salt is so popular oversees because hardly anyone in Maldon actually uses Maldon salt. I live in Maldon and have never tried it.
I've always wanted to taste a proper English breakfast
You can do the back bacon in the oven as well, comes out much better
Growing up my Mom would fry bologna and to keep it from curling up she would just make a cut or two and it stayed flat... might work with the English bacon... looked yummy!
streaky dry cured smoked is the way forward!!
As an Englishman eating Back Bacon my whole life, that streaky bacon looks beautiful. I’m starving now and I’m going straight to my kitchen and making a Full English
In England normally on a burger we would have streaky and a breakfast must be strictly back bacon. I got served a burger the other day with back bacon on though and it was actually very nice
Mate, if you don’t like the curl stick a press on it or make a few cuts through the fat down the side of each rasher as it’s this contracting that curls the meat
When I was in London last year, the full English included Haggis. But you can't get that in the US. It's illegal here, but I found it delicious. Also didn't care for the black and white sausage or beans for breakfast. I did like the assortment of different breads.
Personally I say why miss out? Streaky bacon is beautiful. Back bacon is also beautiful.
If I'm making a bacon roll I always cook both types and make it a bacon combo! If I'm doing a breakfast I'll usually do both, but it depends on how many other items I'm also cooking. I'm happy with either as part of a larger breakfast as there are already so many other flavours and textures.
I won't fight for one type over another, but back bacon is also best cooked on a sheet pan in the oven, or - if you want to get fancy - an air fryer.
First thanks for your channel. You are one of my favorite cooking youtube channels. I assume you don't cook/eat like this very often :P......if i ate like this i would probably weight 600 pounds :). Anyways keep up the good work.
The way we cooked mushrooms in restaurant was different. You put bottom mushrooms in small deep pot with not a little butter, salt, pepper and squeeze lemon juice on those. Cover it up and let those mushrooms absorb all butter and flavours. They are quite good like that and I like both versions.
I'm English and love an English breakfast. You got it spot on. There's so many untraditional options now, such as a burger patty, scrambled eggs, fries etc. You got it spot on (other than your tomato choice) 👍
Calling yourself English and then using the word "fries" instead of "chips"... is awfully suspicious, mate. 🤔
@@imwatchingyoutubevideos yeah good one. Obviously it's chips
great presentation!!! enjoyed you guys and your work! where can I get blood sausage in the states! sounds good! to me
Proper beans-
butter, oil, chilli flakes.
Tin of beans.
Crack of salt, a dozen cracks of black pepper.
8 dashes Worcestershire sauce.
Cook til stodgy as possible.
Phenomenal.
😮😮 my my that looks good
Back bacon here in Canada (what Americans call Canadian bacon) is much more trimmed than the British counterpart.
I’m from Scotland and I’d definitely go back bacon for a full English, and a bacon sandwich. I do enjoy streaky bacon on occasion though to mix it up.
And now I have a hankering for a Full Irish.
From South Africa: Back bacon is definitely the way to go for breakfast! smothered in a decent amount of Worcertshire sauce. Streaky (USA) bacon has its uses, and I have used it for breakfast, but IMO its better purposed for recipes requiring some fatty bacon bits.
PS. Nothing wrong with streaky (belly) bacon, so please dont hate on me!
BTW we have a home make (KOO) of baked beans - also known as farting pips :)
there is also a chilli version which are awesome