วีดีโอ

👍🏼👍🏼

They are all bad.

At the end, I often whisk in cold butter to the wine sauce. This is called Monter au Beurre and adds another depth of flavor. It gives a nice shine and velvety texture.

So purée is just doing mashed potatoes, and pushing it through a mesh?

I switch back and forth from battered to crumb coating. I use saltine crackers pulverized in a food processor. Season my fish, coat in flour, dip in an egg/milk bath then coat with the saltine crumbles. Comes out crispy, perfect for fish sandwiches, or however you like to eat it. I guess you could substitute a bit of beer for the milk if you're looking for that flavor, but only if you plan to drink the rest while cooking. Waste not want not.

Where is rum in baba rum?

Brilliant!!!! I used to always use flour to knead and it made them so hard on the outside. With a stand mixer, mine were perfect but you have shown me how to make them at friends. Also, you have the only recipe that adds the right amount of salt.

I personally always make the flour, vinegar and water recipe, it could be worthwhile adding some cornflour of a ratio of 50% of each flour or variation of 25 to 75 etc. I certainly wouldn't season the batter mix with salt because it saps up the hot oil. A secret ingredient i was once given by a successful chip shop owner was a shot of GIN. Gin being a high alcohol content when added to hot oil creates some combustion, never tried it because i don't drink.

Omg 😱 I think I’m going to ❤ H Salt and Fish yum 😋

Lard

As a science geek I have to criticize this experiments lack of control. In particular the last method used.Had you added rice flower to all the batter recipes they would have been crispier when fried. So I consider this a failed experiment. The advantage of adding rice flower is it does make your fried batter crispier, in particular after its rested10 minutes. So there is no way to really tell if the last recipe was crispier as you did not add rice flower to all the recipes. Then you double fried the last recipe. A common method for Chips (French Fries in the U.S.). Again you introduced a lack of control. So to control your experiment you did not account fairly for either the addition of the rice powder or the frying method meaning no significant conclusion can be drawn as to which batter recipe is better batter.

Not fair. He cooked the last one much differently than the first to. A good chef knows how to adapt accordingly. He did not for the first 2.

Would the recipe for the yeast batter work just as well if you reduced the quantities down to a quarter or half of those shown do you think? I'm only ever cooking for myself and I both hate to waste and can't afford to waste so I'd rather not waste if I can possibly get away with it. Unless it freezes well, which I can't imagine it does but really have no idea!

The last recipe involved double frying the fish. Even with French Fries this will naturally make them more crispy. So he could've just had a yeast or beer battered mix and did the same thing tbh.

Once I saw how you cut the onions I was like NOPE

love these thank you

Your last method is ridiculous. Such a let down.

I go for panko

No one has a syphen so why don't you do a video with out it bell end

Here in Australia at any Fish & Chip Shop (Chippie) that you can get Crumbed Fish as well too which is the pieces of fish are covered in Breadcrumbs instead of Batter of course. & Yes, very indeed so it Very Delicious & very Crunchy of course. Fish cooked in Breadcrumbs instead of Batter is really recommended if you haven't tried it at all of course.

Baking powder can be so bitter.A foam canister! I’m done. Pollo wang where are you help😱😱😱

Never had fish with yeast! You white people can sure make things complicated.🤣🤣🤣

No starch batter

Method looks good but you display every red text recipe for about 1.5 seconds, impossible to properly read. That turns what could be an excellent cooking video into something *useless*. Sorry.

You cooking is not valid you changed your method total waste of time

Very stressful with the heavy metal

... I can really see my local chippy faffing around like that ...

❤❤😮😮❤❤😊😊 wauw wauw wauw wauw

Great video buddy .

شكرا

People at home can just use half cornstarch and half flour. Then soda water and/or beer. Comes out good very time.

You added batter to the 4th one, but not the others. How can you see this as a fair comparison? A bit baffled tbh?

That was rigged all along.

Well the whyskey should be on fire when you pour it over and you should do it super slow .

Garlic went in too early. And, why the crappy 'music'?

Can you replace the red wine with something else .? Can’t have alcohol

perfect fish i dont think so!!!

Depends on the heat of the oil the age of what you are cooking.

Is the oven fan forced?

Why do you need a cartouche if you have a lid?

I would eat all of them with Britt's vinegar 😊

I had it with the whiskey flambe and did not like it at all. The whisky ruins the flavor.

beer batter homemade is the best , it needs to be seasoned mine is crispy and light , you obviously do something not right ,

My son said these are the most authentic tasting bhajis I've made. Did you forget to put water in initially?

Corn flour and flour not gluten free, but looks delicious

Nice

I tried the Baking Powder with Vinegar but instead of plain flour I use half All purpose flour and half cornstarch. It was great! It was really great! This is my go-to now~! It stayed crunchy too!! Thank you for posting this! Really helpful!!

Do you have to peel mushrooms?

For the flambe, I’m suggesting lighting it up instantly scoop the whiskey on the meringue while it’s in flames. Burns it evenly n with control.

How long did you let the beer batter rest before using it? I didn't get a time like the other recipes