That cross section cut looked phenomenal. I know I say it a lot but the openness of these videos are brilliant. We ate in Fallow on Wednesday night and it was packed. What a business you guys have built across the group.
Boss advice as always. I'll just add one little tip I started doing - make your crepes in a non-stick roasting tin so you get rectangular ones, the shape makes the rolling that bit simpler and more consistent and overlaps are minimised
The videos the channel is uploading are impeccable. Like the joy of watching an old-school Marco White clip.. just appreciating every last detail and explanation. Fantastic stuff. Breath of fresh air for videos like this to be back!
I am not a chef, I am just a cooking enthusiast, these videos you put out have absolutely changed the way I think about knife work, cook, flavours and presentation. Thank you all for the inspiration!
Thanks for this! I use a technique where I make the crepe on a silpat in the oven. You can control the thickness and make one contiguous sheet that you can trim with zero overlap. Watching from the middle of nowhere in the Similkameen Valley BC 🇨🇦
Chef I have one question about this technique: It looks fairly logical but how can I be sure the chicken mousse gets to 74*C with such a quick baking time? Thanks for the guide, I'll definitely try this!
Hi Will, it's Mike the seafood chef down in Kent. Maaaaany thanks for yet another outstanding video. You are right, there are quite few videos of this dish from would be chefs to celebrity chefs. Your recipe and technique for Beef Wellington OUTSHINES THEM ALL. This is a wonderful festive dish and I will definitely make this over Christmas or New Year. I will serve this up with Crispy Roast Potatoes a la Will Murray. Yet again, many thanks. Cheers, Mike.
I seriously dont think Jamie has to take heed of these new young guns new kids on the block. Jamie has been doing his thing and is still doing his thing since the late 1990s and made bazzillions of cash 😅😊
Any advice for the chicken mousse if one does not own an industry ("pro") mixer? My own mixer does not deal well with frozen things, so can I keep it cool just above freezing (and not actually frozen) and still end up with a decent result?
I’d say dice your chicken as small as poss and pop it in the freezer for 15-30 minutes until you feel it’s a tiny bit frozen on the outside and go from there
Yeah the purpose of it being chilled is so that it doesnt get too warm where the chicken "begins to cook" You can do it out of the fridge, just keep an eye on the temperature. Chopping it smaller as said above is advised. Maybe even use mince 🤷
Thank you all for the great suggestions. I think my workaround is gonna be to start with minced chicken as I have a somewhat decent meatgrinder. I will grind it from frozen and then re-freeze it right after. And then I will beg that my grandma's old mixer can keep up, and not burnout (even though it is something like 25 years old, so maybe its time is about to be up).
I had Wellington only once in my life and it was a very underwhelming dish. When you eat it the layers and flavors all separate and it becomes a mess in the plate. Eating the individual ingredients, prepared and served individually seems more appealing to me. The idea of making a chicken mouse to keep e everything together is very interesting.
Havent seen people use chicken mousse for a layer before. Normally i see people using prosciutto. I guess more steps to an already complicated dish haha!
Can you explain why the horizontal cut comes after the vertical cuts? I see professionals do it this way but surely the horizontal cut is harder - you can see the sode of the garlic move away from the knife in this video - and therefore be less safe? Love the videos btw thank you 9:24
ive always peeled and "cleaned" mushrooms as they always seem to have a bit of dirt on them, but i often see chefs not doing this - is there a "correct" way?
He is saying cook it to 30.c, let it rest and it will come up to 38.c, as it carries on cooking. 38.c however is not medium rare, it is blue. Blue is 40-50, rare is 55, medium rare is 60, medium is 65, medium well is 70, well done is 75+. You have to bear in mind, a steak will carry on cooking, when resting, so always cook the steak to a lower temperature than you want it. Some might say temperatures should be slightly lower than my guide, it’s just a matter of preference. The wellington looks good, but a bit on the blue side.. As Gordon would say it’s f**king raw.
Can you prepare a Beef Wellington the day before and just leave it in the fridge for 24hrs until it's time to throw it in the oven when the guests arrive? Or will that fuck up the ingredients inside?
for people at home.. dont ever stick your knife into frozen food and try to break it up how he did. he is a professional chef so its slightly different.
plenty of people volunteer to work Christmas day, usually higher pay for less hours. Society doesn't stop for a random holiday, tonnes of people don't even celebrate Christmas.
Yooo imagine these bright green pancakes rolled up, with smoked salmon and a tartar sauce/cream inside. Banger breakfast
With hollandaise sauce, and bacon!
That cross section cut looked phenomenal. I know I say it a lot but the openness of these videos are brilliant. We ate in Fallow on Wednesday night and it was packed. What a business you guys have built across the group.
Boss advice as always. I'll just add one little tip I started doing - make your crepes in a non-stick roasting tin so you get rectangular ones, the shape makes the rolling that bit simpler and more consistent and overlaps are minimised
The videos the channel is uploading are impeccable. Like the joy of watching an old-school Marco White clip.. just appreciating every last detail and explanation. Fantastic stuff. Breath of fresh air for videos like this to be back!
totally agree, we are lucky to have these guys. funny enough i was talking about making my first wellington the other day! this may come in handy :)
I am not a chef, I am just a cooking enthusiast, these videos you put out have absolutely changed the way I think about knife work, cook, flavours and presentation. Thank you all for the inspiration!
By far my favoirite channel about food. Thank to the team at Falllow for showing us how to create all these dishes. Legends.
Thanks for this! I use a technique where I make the crepe on a silpat in the oven. You can control the thickness and make one contiguous sheet that you can trim with zero overlap. Watching from the middle of nowhere in the Similkameen Valley BC 🇨🇦
This content is always absolute top notch. I want to get my passport renewed and fly from Australia to England just to go to Fallow and Roe omfg.
You can get a meat thermometer for a 1/5th of the cost of the fillet, if you are making a wellington it's a no brainer!
Chef I have one question about this technique: It looks fairly logical but how can I be sure the chicken mousse gets to 74*C with such a quick baking time? Thanks for the guide, I'll definitely try this!
Probe it.
Always fun to see the R&D of big restaurants. Thank you for putting love and effort into your dishes, happy holidays
God tier cross section cut. Well done. Well, medium, but god tier!
Thank you for your content!!! Real world advice, tips and tricks From an amazing kitchen!!!!
That was very instructive. We are lucky to have you guys around YT.
02:00 bro just walking to the other bench to straighten that towel what is laying there.
Repeition is the key to consistency
Great version of wellington. Thanks for the lesson.
Yum looks so good nice red wine jus and some spring veg with that lovely
I really enjoy the explanation of the science behind the dish
Really love all your content still not been to restaurant yet but my day will come !
Amazing chef with great presentation skills.
OK that is the best Beef Wellington i have seen a must cook........ perfect chef
I love these teaching videos!
that was an excellent video - thank you very much. I hope to visit next time i'm back in the UK. cheers
God, do I want to eat a Beef Wellington at Fallows 😊
Hi Will, it's Mike the seafood chef down in Kent. Maaaaany thanks for yet another outstanding video. You are right, there are quite few videos of this dish from would be chefs to celebrity chefs. Your recipe and technique for Beef Wellington OUTSHINES THEM ALL. This is a wonderful festive dish and I will definitely make this over Christmas or New Year. I will serve this up with Crispy Roast Potatoes a la Will Murray. Yet again, many thanks. Cheers, Mike.
love it, will never be arsed to cook that but if I do i'll come back to this
Thank you, your videos are always so great and informative.
Made a live!!!!!❤🎉 greetings from the east coast of the 🇺🇸New England Ty!
The new Gordon
no
THAT is a blender! Well, this must be the ultimate Wellington then, for sure
7:50 MPW was a literal onion chopping machine haha.
Love the honesty!
Scallop mousse to make it Surf and turf wellington 🤤
I didn't get a notification for this video had to find it
Oh can you share the sustainable cling film? i HATE using it for the waste, but its just so useful... btw amazing welly, pure art form!
Jamie Oliver needs to watch this guy. Absolutly brilliant. A proper chef. Great video
I seriously dont think Jamie has to take heed of these new young guns new kids on the block. Jamie has been doing his thing and is still doing his thing since the late 1990s and made bazzillions of cash 😅😊
A good Wellington can fix a bad day
I think anyone who likes cooking is going to have a temp probe, I have three.
No person who can cook owns a temp probe.
@@JapanischErfahren Congratulations, that was the most idiotic thing I have read all day.
@@JapanischErfahren That old fallacy again.
Looks perfect, chef!
Lovely.
Am I the only chef out there who enjoys my stake medium?
Were those Anaheim or hatch chilies being charred @11:30? Great video as always...love this channel!
Here in Australia this would be known as the high society sausage roll
Check: Just a 'light splash' of cream = At least 1 whole cup of full fat cream.
tell me please! how u fix gopro on aproon?
Exec. Chef for 30+ years here.. and I'm calling 100% bullshit on the plastic wrap claim.. but it was funny !
Any advice for the chicken mousse if one does not own an industry ("pro") mixer? My own mixer does not deal well with frozen things, so can I keep it cool just above freezing (and not actually frozen) and still end up with a decent result?
I’d say dice your chicken as small as poss and pop it in the freezer for 15-30 minutes until you feel it’s a tiny bit frozen on the outside and go from there
Yeah the purpose of it being chilled is so that it doesnt get too warm where the chicken "begins to cook"
You can do it out of the fridge, just keep an eye on the temperature.
Chopping it smaller as said above is advised. Maybe even use mince 🤷
How do you keep it cool, though?
Thank you all for the great suggestions. I think my workaround is gonna be to start with minced chicken as I have a somewhat decent meatgrinder. I will grind it from frozen and then re-freeze it right after. And then I will beg that my grandma's old mixer can keep up, and not burnout (even though it is something like 25 years old, so maybe its time is about to be up).
this one is the closest to Gordon Ramsay’s legendary one
I had Wellington only once in my life and it was a very underwhelming dish. When you eat it the layers and flavors all separate and it becomes a mess in the plate. Eating the individual ingredients, prepared and served individually seems more appealing to me. The idea of making a chicken mouse to keep e everything together is very interesting.
Err 48 degrees I think at a minimum ?
Or keep eating hot dogs?
Preference according to personal taste.
Yes, that's when you would talk about the transition from raw to rare.
Havent seen people use chicken mousse for a layer before. Normally i see people using prosciutto. I guess more steps to an already complicated dish haha!
We've started using that clingfilm at work. Do you find it doesn't stick as much?
Can you explain why the horizontal cut comes after the vertical cuts? I see professionals do it this way but surely the horizontal cut is harder - you can see the sode of the garlic move away from the knife in this video - and therefore be less safe? Love the videos btw thank you 9:24
beautiful dish and cook
not gordon, heston
@@BobaPhettamine both jack and will did work for Heston
@@JasonAllen-md4cc i am aware
Amazing looking wellington, no juice pooling at the bottom of the wellington that a lot have making it soggy
G. Ramsay, eat your heart out! That's a proper WELLINGTON
ive always peeled and "cleaned" mushrooms as they always seem to have a bit of dirt on them, but i often see chefs not doing this - is there a "correct" way?
Does it really make a difference how you dice a garlic clove?
Wow!
What's the name of the company that supplies the cling film?
A handy tip would be how can I get a cheap fillet of beef😂
I would just grate the garlic
It was funny about the cling film )))0
Is it only Ramsey that uses Parma ham instead of the chicken mousse and crepes?
How do you know the chicken is cooked?
WOW
Needs prosciutto
Mate we all have a temperature probe these days if we give a shit about how we cook our meat!
Which restaurants have you worked at?
Show Me The Science! No “Sealing It” Chef!
Any updates un the salmon wellington?
38 degrees is medium rare? Did I hear this correctly? That seems more like blue to me.
I don't think he explained it very well, I think he meant if it probes at 38 before resting it will get to medium rare after the rest
Get out of here and eat hotdogs. You're 100% north american.
30 on the probe to bring it up to 38 leaves the chicken waay under?
@@JapanischErfahren Lol get a fucking hobby
He is saying cook it to 30.c, let it rest and it will come up to 38.c, as it carries on cooking. 38.c however is not medium rare, it is blue. Blue is 40-50, rare is 55, medium rare is 60, medium is 65, medium well is 70, well done is 75+. You have to bear in mind, a steak will carry on cooking, when resting, so always cook the steak to a lower temperature than you want it. Some might say temperatures should be slightly lower than my guide, it’s just a matter of preference. The wellington looks good, but a bit on the blue side.. As Gordon would say it’s f**king raw.
How is it medium rare at 38 degrees, but in your steak video you said 48?
This dude is tall AF!😅
I'd like to know who makes that cling film please. Also, top tee shirt that cameraman, all the pigs all the time
More like beef epicngton
😎
Can you prepare a Beef Wellington the day before and just leave it in the fridge for 24hrs until it's time to throw it in the oven when the guests arrive? Or will that fuck up the ingredients inside?
From experience, absolutely! I have even heard freezing it is even better, I suggest taking a look at Chris Young's beef wellington video.
The question is until what stage you prepare it in advance, i.e. before or after wrapping with the pastry.
Did I miss the duxelle go on?
I lost my virginity to a beef wellington
Missing the ham :/
Feel like it’s most overrated food ever
Bro where is the prosciutto
It’s raw !!! 😂
sorry bro but it's not tight tight. appreciate the effort tho
lmao. Best wellington is made by Karen Torosyan from Bozar
OCD Chef.😅
Dude - all the people that watched the video to this point have a temp probe - come on.
Not many people in the UK own one of them.
No person that can cook owns one.
@@JapanischErfahrenNo, people who can cook have one. People who think they can cook don't have one.
Man would I love to eat there.
for people at home.. dont ever stick your knife into frozen food and try to break it up how he did. he is a professional chef so its slightly different.
Sorry I get two ads i dislike your video and skip it, cheers
Shouldn’t this guy be playing professional snooker
Hahaha
his hairline is diabolical
Do you hate your staff. No one wants to work on Christmas Day.
plenty of people volunteer to work Christmas day, usually higher pay for less hours. Society doesn't stop for a random holiday, tonnes of people don't even celebrate Christmas.
Its part of the job.
That's a 'orrible Beef Wellington. Beautifully put together, but far too undercooked. I'd refuse it.
Just sayin', like.
Rusty baking trays...🤔🫣