1:13 Don’t “proof” puff pastry before baking. it’s not a yeasted dough. In fact, you want the puff pastry to be as cold as possible before going into the oven for optimal puff. the water content in the butter layers of the pastry will turn into steam and create the final “puff” effect. If you “proof” puff pastry dough, it’ll just melt the butter, leaving you with a flat, unpuffed dough
@@v1nce502 absolutely. They will sell your private health information, which is supposed to be protected under federal law. My understanding of UA-cam sponsorships is that you are sometimes contractually obligated to partner with them for a certain period of time, or that you must produce a certain number of videos for them before the contract is up. Hopefully FC won't partner with them again once the contract is over.
@EnlightendBeast999 I have the same approach. But I also think it's important that we mention it in the comment sections to warn away people who might consider signing up for these scummy services. No hate to future canoe though.
im becoming so obssesed w this guy its crazy i've been binge watching his videos all damn day so if i fuck up my upcoming exam you better take responsibility futurecanoe
He probaly just blindly singed a contract that basically forces him too do a ceirtain number of shout outs. A mistake that happens a lot for new youtubers that are new too the corporate world. He probably saw our criticism but cant do anything about it.
I read through several pages of comments and nobody mentioned "3 rooster eggs" the biggest giggle I've had from all your videos. Your very funny in a very future canoe way. Thanks for the lift.
bro united the whole world through cuisine and i love that btw as a greek person watching you making spanakopita, i gotta say that you should have prepared way more filling and the next time you will use phillo dough you should cover the sheets with a towel while using them so that they won't dry out, become crumbly and tear up easily. Other than that u did great palll :)
French here, distinction between paté en croute and paté de campagne. Basically paté en croute is a pastry filled with paté, jelly and sometimes foie gras (there are multiple versions of it), paté de campagne is the filling, and is usually spread on bread. By the looks of it, it wasn't that great, and way overpriced (16$ in France would get you close to a kg of great paté de campagne).
the paté de campagne looked absolutely terrible... paté en croute sounds amazing though! i haven't seen it on a menu before, is it from a specific region in france?
I'm always super happy to see you upload. You're probably the most relatable cook on youtube that doesn't have all these weird overpriced ingredients and complicated steps
also i know you want/need the ad revenue but better help has been proven to not only leak your data and sell it but also it proactively asks you very invasive questions just to turn around and sell the answers to said questions like users being asked if they are depressed so they can sell that information to companies to market depression meds at you and so on so forth
I've been binge watching your videos for the past 2 days 😭 you match my sense of humour so much 😭 I've been laughing despite all the work stress and exam stress bcz of your videos 🫂❤️ more love to you brother 💕
I had the same criticism of Gordon Ramsay’s Beef Wellington at his Las Vegas restaurant that you had of your own, so I think it’s just a problem with Beef Wellington as a concept.
YAAAY after discovering you then binge watching your videos to increase my serotonins levels this exams week and almost running out of them, you uploaded a new one 😁😁 thanks for saving me wohoo ‼️‼️💯💯
@@IRageQuit232Yeah the original composer of the music gave him permission to use it but a different company has been striking his videos for the same music.
4:58 damn.. your story is really similar with mine.. that 'inadequacy' really haunt me till this day.. to make matter worse, my grades was better than my classmates but i didn't get to go to college. skipping few years ahead, after some part time jobs i manage to get to college, studying as medical lab technologist. a bit late, most of my classmate during college year was few years younger but thankfully manage to finish my study despite c***d and a lot of struggling. now i'm a full fledge mlt for almost 2 years.
As a first gen 🇯🇲 I was not expecting to hear you mention beef patties. I would loooove to see you make a full day of Jamaican food breakfast, lunch or snack ( can be patty) and dinner
"we should be easily able to knead it together... this ain't easy at all" It's so comforting seeing futurecanoe face the same struggles I had just this morning when I was trying to make my pretzels.
I think the reason why the fish one didn't have any excess moisture was because of the cuts you made which allowed the moisture to escape. they do that in most fruit pies since most fruits contain a lot of liquid. edit: the reason why the wellington and the one with filo crust became soggy could also be because moisture wasn't able to escape
I was thinking it was because the fish liquid was creamy, which meant it was molecularly bigger, which resulted in it being unable to soak through the pastry. Like how a chicken pot pie doesn't soak through the pastry.
You need a tool for the "fishnet" pastry? I thought you take a sheet half the length of the thing you want to cover, use your knife for a few incisions per rows and stretch it out over the thing.
Hey! greek sub here! I think the spanakopita with crispy thin phyllo is a touristic recipe that is mentioned in all english recipes of spanakopita. But the og spanakopita has a more doughy texture with a rustic thick phyllo. My grandma always made hers and it was always more bready than crispy 🤗🤗❤❤ Keep it up with the nice videos!
Doing snack size chicken Wellingtons is my family's best appetizers. Very similar to the salmon dish but with small bits of chicken and the sauce wrapped togetherin puff pastry
Protip for the spanakopita: it is entirely acceptable (my mom does it) to just crumple up all the sheets in the pan like an accordion, drizzle oil on top, toast for a bit in the oven, then pour the filling over them. The toasted sheets won't crumple and the filling will just soak in. Then bake as normal.
I make pigs in a blanket using premade crescent rolls. Like the Pillsbury ones that come in a cannister. You just cut each section of dough into roughly threeish triangles and roll them up like that. Give them a good cook time to get them golden brown and you don't need an egg wash or anything. Just 2 ingredients, a knife, and a pan.
Since i started watching your videos a week ago i feel part of the Poulet Radioactif community ! This video was prob the best so far for the message at the end!
Hey, as another french relative of the beef Wellington, there's the Pâté Lorrain (which is from the Lorraine Region... Also I can't find it anywhere else in France) It's basically pork and veal marinated in white wine and some herbs, then wrapped up in pastry, abd it tastes great
Your reaction to the disconnected nature of the Wellington is the same as mine whenever I have it. Too much work and way too fucking expensive for an extremely mid experience. I would rather just make a goddamn beef pot pie and be done with it.
Wanna try making some Jamaican dishes next time? I know you're not amazing with spice, so jerk chicken might be off the table but I'd love to see you try make a chicken or beef patty!😊
I love that you mentioned Max Miller. He is a gem. I'd still try it even though I'm not a huge beef person unless it is a burger patty lol I guess I'm more of a not a steak person. I do like beef. I love that you brought back love as the secret ingredient. I missed it. That salmon looked great. "What's on the side is always better." 💀Sorry you still haven't gotten the end credits song back. Hope you and the artist figure it out but I do love all the music choices.
Check out today's sponsor BetterHelp and get 10% OFF your first month:
betterhelp.com/futurecanoe
No, thank you.
hi daddy
you need to stop my man
from all available sponsors, you had to pick the predatory scammers, now I'm mad
Seriously, you were told once already that they are shitty and you still shill their shit
FutureCanoe's ability to consistently substitute completely unrelated ingredients with eachother never ceases to amaze me😂
2:23😂
Bro accidentally replace ketchup w strawberry jam and did not notice…
@@phuanh992if you think it was actually an accident…
@@counterfeit4450 4
this comment hahahahahahhaha
1:13 Don’t “proof” puff pastry before baking. it’s not a yeasted dough. In fact, you want the puff pastry to be as cold as possible before going into the oven for optimal puff. the water content in the butter layers of the pastry will turn into steam and create the final “puff” effect. If you “proof” puff pastry dough, it’ll just melt the butter, leaving you with a flat, unpuffed dough
Hope you get out of that betterhelp contract soon bro
I know 😭
Fr isn’t betterhelp super scummy? Hope he makes some money at least…
@@v1nce502 absolutely. They will sell your private health information, which is supposed to be protected under federal law. My understanding of UA-cam sponsorships is that you are sometimes contractually obligated to partner with them for a certain period of time, or that you must produce a certain number of videos for them before the contract is up. Hopefully FC won't partner with them again once the contract is over.
Betterhelp has been shady for YEARS though, there's no excuse to just ignore that fact to "get the bag" @EnlightendBeast999
@EnlightendBeast999 I have the same approach. But I also think it's important that we mention it in the comment sections to warn away people who might consider signing up for these scummy services.
No hate to future canoe though.
I misread the title to thinking, "I Made Beef Wellington For My Whole Family", like that would be wholesome video if that really happend 🤗
Dad is still at the store getting milk.
That would be concerning
What terrible crime have they committed to deserve a slice of radioactive goodness?
10:58 LMAO I speak Spanish and a bit of Korean and I think at this point he's not even talking spanish just saying "Got no friends?" in Korean 😭☠
It was korean, took me by suprise as well, had to rewind 😆
It's a Ryan Higa reference. 😂
2:13 ua-cam.com/video/beZFLT0Ixag/v-deo.htmlfeature=shared
@@RaainDrop LMAOOO never seen that one before that's hilarious omg
omg i speak korean and a bit of spanish!
Shit, I wasn't even aware today was going to be radioactive
POULET radioactif
Fr
@@Ruinatior Oui Oui
im becoming so obssesed w this guy its crazy i've been binge watching his videos all damn day so if i fuck up my upcoming exam you better take responsibility futurecanoe
Do your homework dude
good luck studying you got this
I thought exams alreasy took place?
Same for me bro
Its 1 am and I have exams starting tomorrow goodluck my comrad
Bro is on better help spree
He probaly just blindly singed a contract that basically forces him too do a ceirtain number of shout outs. A mistake that happens a lot for new youtubers that are new too the corporate world. He probably saw our criticism but cant do anything about it.
@@anubis-is-my-pet2993 "He probably, he probably, he probably..."
He's a stranger to you.
@@HankBukowski Hence why he's using "probably" and nothing conclusive, what's your point?
he's probably on a contract
@@HankBukowski exactly he could also probably be a bad person that’s why I am using the word
4:35 confirmed
baby canoe looked hideously adorable
Straight up jorkin my peanits rn
watttt
Thas wild 😂
At the stripped club ....,
Can I join
I'm doing it, are you?
"to my Creepy uncle i guess not my usual preference" got me
Future canoe seems like the person the uncle targets
He meant the wrapped meat. He prefers it bare
"Poulet radioactiff" 😭☠️
YESSIR
Miam i love chernobil chiken
"Finance, trust fund, 6'5, blue eyes" had me screaming,😭😭😭😭😭😭😭😭
This guy forever sounds like a anime protagonist.....Keep it up
petition to bring back the og outro audio😭😭
you gotta petition that to the ones copyright striking him,
if it was his choice and without repercussions, he'd probably still have it
Is it still available to DL?
@@owend4358 u even know how copyright works???
@@igutierrezd91 they took down the original Source too? 🤔🤷💀
I read through several pages of comments and nobody mentioned "3 rooster eggs" the biggest giggle I've had from all your videos. Your very funny in a very future canoe way. Thanks for the lift.
wait i don’t get it
@@jsikaroosters don’t lay eggs
@@nintendokirby64 😮 omg
bro united the whole world through cuisine and i love that
btw as a greek person watching you making spanakopita, i gotta say that you should have prepared way more filling and the next time you will use phillo dough you should cover the sheets with a towel while using them so that they won't dry out, become crumbly and tear up easily. Other than that u did great palll :)
The comeback of the secret ingredient made me happy
French here, distinction between paté en croute and paté de campagne. Basically paté en croute is a pastry filled with paté, jelly and sometimes foie gras (there are multiple versions of it), paté de campagne is the filling, and is usually spread on bread. By the looks of it, it wasn't that great, and way overpriced (16$ in France would get you close to a kg of great paté de campagne).
But then you’d also have to be in France 🤷♂️
the paté de campagne looked absolutely terrible... paté en croute sounds amazing though! i haven't seen it on a menu before, is it from a specific region in france?
It really looked like just like some kind of a worse version of spam. Not surprised knowing they charge 1 USD per napkin.
@@666Dubhe it's a more rural dish, I suppose ? It's not rare or anything but you do have to look for it :)
"I ATE them!!
All of them. Not just the men.
But the women and the children too."
- Anakin Skywalker, probably
it ain't a FutureCanoe video without at least 3 rick and morty references
I'm always super happy to see you upload. You're probably the most relatable cook on youtube that doesn't have all these weird overpriced ingredients and complicated steps
a max miller and futurecanoe collab would go so crazy
Yes
My two favorites!! I would be overjoyed
@@aerynrowe5574 same!! goats of cooking youtube fr. an NYC themed episode would be so fun
I love both of them it'd go hard
also i know you want/need the ad revenue but better help has been proven to not only leak your data and sell it but also it proactively asks you very invasive questions just to turn around and sell the answers to said questions like users being asked if they are depressed so they can sell that information to companies to market depression meds at you and so on so forth
Star berry jam moment killed me lol
I've been binge watching your videos for the past 2 days 😭 you match my sense of humour so much 😭 I've been laughing despite all the work stress and exam stress bcz of your videos 🫂❤️ more love to you brother 💕
I had the same criticism of Gordon Ramsay’s Beef Wellington at his Las Vegas restaurant that you had of your own, so I think it’s just a problem with Beef Wellington as a concept.
14:00 The answer is science. Slits in the crust > steam can escape > steam is water > less water in the dish > nothing leaks out
the honesty kills me "who am i kidding i dont have beef stock its just water"
YAAAY after discovering you then binge watching your videos to increase my serotonins levels this exams week and almost running out of them, you uploaded a new one 😁😁 thanks for saving me wohoo ‼️‼️💯💯
FutureCanoe sounds like a really nice guy. I love that he has clean hands and nails. Cant help but notice them on this video.☺
“IT’S FUCKING RAWW” get me every time 😂😂😂😂😭😭
10:59 that unexpected 친구 없어요 killed me😂😂
no the outro music changed
He talked about this before. There are copyright strikes being put for the music despite him having permission
@@IRageQuit232Yeah the original composer of the music gave him permission to use it but a different company has been striking his videos for the same music.
@IRageQuit232 Aww, mann that outro was iconic
Do you know the name by any chance? If you do please let me know.
kicktracks - Midnight Lovers@@A_gregarian
Am I the only one who noticed that you're almost gonna hit 2 million subs?? 🎉
Yes, only you noticed.
I discovered your channel few days ago and I Can't Stop watching your videos it's so addicting
I really appreciate the fact you continue cooking even though you don't have the proper ingredients. Makes me feel like I can do all this too
10:59 ah yes my fav spanish phrase: 친구 없어요✨
1:36 That killed me 😂
4:58 damn.. your story is really similar with mine.. that 'inadequacy' really haunt me till this day.. to make matter worse, my grades was better than my classmates but i didn't get to go to college. skipping few years ahead, after some part time jobs i manage to get to college, studying as medical lab technologist. a bit late, most of my classmate during college year was few years younger but thankfully manage to finish my study despite c***d and a lot of struggling. now i'm a full fledge mlt for almost 2 years.
Dude congrats! That looks amazing.
I was worried that FutureCanoe was starting to get too fancy, and then he ate the Spanakopita…
As a first gen 🇯🇲 I was not expecting to hear you mention beef patties. I would loooove to see you make a full day of Jamaican food breakfast, lunch or snack ( can be patty) and dinner
Thanks I had to prepare presentation about radioactivity
"I'm too much of a peasant to appreciate the food of a duke" is such a mood
watching your favourite comfort youtuber whilst eating a lil struggle bowl
"we should be easily able to knead it together... this ain't easy at all"
It's so comforting seeing futurecanoe face the same struggles I had just this morning when I was trying to make my pretzels.
I think the reason why the fish one didn't have any excess moisture was because of the cuts you made which allowed the moisture to escape. they do that in most fruit pies since most fruits contain a lot of liquid.
edit:
the reason why the wellington and the one with filo crust became soggy could also be because moisture wasn't able to escape
I was thinking it was because the fish liquid was creamy, which meant it was molecularly bigger, which resulted in it being unable to soak through the pastry.
Like how a chicken pot pie doesn't soak through the pastry.
1:31 This killed me bro the music made it even better 😂😂
You need a tool for the "fishnet" pastry? I thought you take a sheet half the length of the thing you want to cover, use your knife for a few incisions per rows and stretch it out over the thing.
Just a reminder, FutureCanoe got a Beef Wellington approval from Gordon Ramsay himself
1:30 Me: that kinda looks like jam....oh 😂
1:35 strawberry jam almost fkin killed me lolololol.
The tasting history shout-out was unexpected, but appreciated. Great video as always 😊
FutureCanoe out here raising an entire radioactive food family!
Futurecanoe, you have inspired me to cook,bake, and grill. THANK YOU
My man posteddddddd🎉
wow, you never fail to ruin my appetite! keep it up!
Hey! greek sub here! I think the spanakopita with crispy thin phyllo is a touristic recipe that is mentioned in all english recipes of spanakopita. But the og spanakopita has a more doughy texture with a rustic thick phyllo. My grandma always made hers and it was always more bready than crispy 🤗🤗❤❤ Keep it up with the nice videos!
8:02 “drake and his gf” bro that got me rolling
16:45
FutureCanoe 2024- If it is not the right angle, its the wrong angle.
Doing snack size chicken Wellingtons is my family's best appetizers. Very similar to the salmon dish but with small bits of chicken and the sauce wrapped togetherin puff pastry
Ben from Sorted Food did use bread instead of crepe and it worked! It's in their "Beef Wellington Budget Battle" episode.
the food bro makes are always avenger level threats
1:31
FutureCanoe: “This ketchup looks a little weird”
Famous last words.
the tasting history reference is my favorite thing ever
This is the fist time i have seen futurecanoe cook this good i mean look at that welington perfect
THE MAN IS BACK AT IT AGAIN🗣️🗣️🗣️🔥🔥🔥🔥
Jamaican Beef Patty tour, lets gooo!!! I'm so hyped
Keep doing what you do!! It is amazing! Best cooking channel on YT!!!!
Protip for the spanakopita: it is entirely acceptable (my mom does it) to just crumple up all the sheets in the pan like an accordion, drizzle oil on top, toast for a bit in the oven, then pour the filling over them. The toasted sheets won't crumple and the filling will just soak in. Then bake as normal.
OH HELL YEAH NEW FUTURE CONOE VID
lol you spelled cannew wrong
I was trippin now u tripping the spellings worse then mine
I make pigs in a blanket using premade crescent rolls. Like the Pillsbury ones that come in a cannister.
You just cut each section of dough into roughly threeish triangles and roll them up like that. Give them a good cook time to get them golden brown and you don't need an egg wash or anything. Just 2 ingredients, a knife, and a pan.
"Your sister sause" gets me everytime
I love that the only time Gordon was (rightfully) concerned and (briefly) stopped having a good time was when he heard the word “mold” 😂
WE'RE GONNA BE FAMISHED WITH THIS ONE
I missed the way he says love good to hear it again
In the uk pigs in blankets are sausages wrapped in bacon for anyone wondering
And sausages wrapped in pastry are SAUSAGE ROLLS.
10:59
Bro said I have no friends in korean
진구 업서요 😢
Tha mushroom sand looks like cow dunk when he spreads its evenly 😂 3:42
Hell yeah❤ Upload rate is on point 👌
if I walk in on my roomate doing this (16:47) at any point of the day I'm calling BetterHelp for them
unbelievably early for the goat 🫶🏾
please make an indomie noodle video! it’s my favorite struggle food and i need more ideas of how to elevate it
1:32 that looks like strawberry jam
Edit: oh
10:58
I never slammed my cup that hard in "u wot". Lol
Better help sponsorship again 😭😭😭
I lost it when he spoke Korean
“진구 없어요“ haha 10:55
나도 ㅠㅠ
BTW: he says “I don’t have friends”
I get the whole "get the bag" grind, but... Come on man, better help? Fr?
Since i started watching your videos a week ago i feel part of the Poulet Radioactif community ! This video was prob the best so far for the message at the end!
Bro came a along way.
Hey, as another french relative of the beef Wellington, there's the Pâté Lorrain (which is from the Lorraine Region... Also I can't find it anywhere else in France)
It's basically pork and veal marinated in white wine and some herbs, then wrapped up in pastry, abd it tastes great
Your reaction to the disconnected nature of the Wellington is the same as mine whenever I have it. Too much work and way too fucking expensive for an extremely mid experience. I would rather just make a goddamn beef pot pie and be done with it.
It's just a flex for big boy chefs. Not actually good either imo
Or you just can’t buy class
10:58 he says “I don’t have any friends” in korean 💀
You should have used olive oil for the spanakopita, to get crispier, and richer.
bro committed so many war crimes in this vid.
Wanna try making some Jamaican dishes next time? I know you're not amazing with spice, so jerk chicken might be off the table but I'd love to see you try make a chicken or beef patty!😊
I'm binge watching and I'm so disheartened cause sooner or later I'll finish all your videos and wait for new uploads and i just can't bear it
That Tasting History reference out of nowhere
I love that you mentioned Max Miller. He is a gem. I'd still try it even though I'm not a huge beef person unless it is a burger patty lol I guess I'm more of a not a steak person. I do like beef. I love that you brought back love as the secret ingredient. I missed it. That salmon looked great. "What's on the side is always better." 💀Sorry you still haven't gotten the end credits song back. Hope you and the artist figure it out but I do love all the music choices.