I would like a Tshirt with a bay leaf and the I'm Not Driving quote. Everyone would look at me like I'm insane but it would make ME happy and that's all that's important.
Same here! Although it would also be great as a polo with the bay leaf where the Izod gator goes and the text underneath. I'd buy either! Heck, I'd buy both.
I started laughing when he did the bay leaf thing and I had to pause to video to explain to my husband the history of the bay leaf thing in its entirety 😂
Couple of things… what you made when making the consommé is called a ‘raft’. It’s designed to catch all the impurities in the stock as you slowly bring it to a simmer. You can get very good a result by freezing the stock and letting it defrost through a cheesecloth. Also, the reason those carrots didn’t need scrubbing is because most baby carrots are I fact just regular carrots whittled down to resemble baby ones so they can charge you more! Proper baby ones need a scrub to remove a very tiny amount of peel. Peeling regularly would take too much off. Very fiddly job 😂 I love your videos. Honestly, I’ve seen trained chefs who don’t know what you know! Just as a side note, whenever you braise meat, if you let it cool in its liquid before moving on, you’ll have a much nicer piece of meat. Taking it out straight away dries the meat out. Little bit longer to finish the dish, but definitely worth it Sorry if this seems preachy, it’s not meant to be!
I think think those are really good tips! Not preachy or know-it-all. Good things to keep in mind. Also I find the whole baby carrot thing so funny, chopping up and whittling down full sized carrots was originally done so they could sell the undesirable ugly carrots. But now they’re so commonly bought instead of full sized carrots that even “sellable” carrots are used. So what started as a way to get more money by selling all the veg now is even more expensive to machine down so much and produce 😂😂
@@shelbybaby1642 thanks - thought I just noticed a ton of typo’s! What amazes me is the ‘fake’ baby carrots don’t really look like baby carrots at all.
@@rabbit_scribe when I made it at college, we used beef mince, egg whites and crushed egg shells, then we formed a kind of burger patty with it. If you allow the stock to boil even for a second, you’ve ruined it, which is why I like the freezing method. Completely foolproof
The whittled down baby carrots are actually also a way to use up all the carrots too ugly to sell in grocery stores. People tend not to buy ugly produce even if it's perfectly fine for eating, so wholesalers take the ugly carrots and cut them down to pretty little oblong shapes, which cuts down on waste. The remaining scraps tend to go towards a combination of shredded/pureed carrot applications (baby food, carrot cake, etc), animal feed, and compost, depending on its condition.
The comment at the very very end is the perfect expression of Ramsay's style of cooking as spectacle. No home cook is going to casually make this dish. It needs the labor of at least 3-4 people to be made in a restaurant or, as you showed, two days for a dedicated individual. But I absolutely enjoyed the spectacle of watching you make it for your cooking entertainment show on youtube.
It's funny how some vegetables are more available in some parts of the world than others. Here in Germany, you can find kohlrabi in any supermarket, but familiar American vegetables like okra and collard greens are completely unknown.
Rick Bayless makes mexican food unnecessarily complicated. I have his book and abhor it. I don't know if I'm against this idea.....or if I want to see Jamie try for the giggles.
Two days, that's dedication. Your dish looks beautiful and flavorful. You're correct, we'll probably never make this, but it was satisfying watching you create it and eating it.
I once bought Ramsay's Ultimate Cookery Course book based on the blurb "I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes." Reader, that is not what the book delivered. The recipes were mostly so complex I, as a basic cook who lives somewhat frugally, never managed any of them. Eventually donated it to a charity shop lol.
The kohlrabi reminds me of my father. He was shot down over Italy (ball turret gunner on a B-17) and was in a German prisoner of war camp in what is now Lithuania near the Baltic. We asked him what they ate, and he said they ate a lot of kohlrabi and showed us a picture of it. We asked him what it tasted like and he said, "It was rather pithy. It tasted like someone pithed on it."
Beef is curling because it was removed from shank. Muscle fibers are shorter on one side vs other, so when they shorten during cooking they shrink more on one side than other.
Frozen peas are ironically usually "fresher" than non-frozen peas, and thus more sugary = less starchy. This was a small revelation to me, as I had previously - like you, I suspect - substituted in "fresh" peas to make it nicer. Unless you can pick them in your garden (and they're not big and overripe), go for the frozen for fine dining
I'm from a rural agricultural area of Yorkshire where peas are grown. There are times when you might think aliens have landed but its actually the pea harvesting machinery operating at random times even in the middle of the night. They actually do send people to test the peas for their sweetest point and then harvest immediately. The machinery not only strips the pods off the plant but also pods the peas right there in the field. They are frozen in less than 3 hours from being picked. Once they are picked the sugars begin to turn to starch. So frozen ones are sweeter unless you pick them yourself and cook straight away.
I love that you chose an odd ball recipe like this which features some interesting things and ingredients. Thank you for making my day brighter ❤ You always do.
Kohlrabi is very popular in Poland! I was honestly suprised, when you didn't know what it was, it's just so obvious to me xD You can eat it raw, it's just super crunchy. In season it's often just a side of veggies for dinner or we eat is as a quick snack. But I've never seen it being cooked!
I discovered that when making a beef braise, Pinot Noir (Burgundy) is a better choice. It's a lighter flavoured wine, where a Cabernet Sauvignon is a darker and richer flavour and will overpower all of the other lovely flavours in your dish.
Oh, kålrabi... I am used to mash them, cubed, cooked first (in lightly salted water) just 5-10 minutes before drained, back into the pan, add heavy cream (just a dash) and a tablespoon of butter, then season with s&p and nutmeg... and since I am a grandma, I am going to town with Jamie's version of Grandma... This mash is a seasonal thing, and works with sausages, lamb, and other "fatty" meats, even fish...
This kind of fussiness is typical of the "Michelin star" recipes that Jaimie has done on this channel. The steps are based on traditional techniques, but they all add something that makes a difference on the margin. Steak with a reduced stock as the sauce is already very nice, but when you take a stock (the veal stock), enrich it into a double stock (boiling the shank), then clarify it, then enrich it again with the root vegetables, it's something more -- hopefully something that diners will pay $100 a plate for.
I think this is just scaled down (and pretty clever) restaurant recipe. You can read between the lines how leftovers are minimised, what would be prepared by prep kitchen ahead of time, what could be vacuum sealed and freezed. So, with proper kitchen brigade and most of the work made by prep kitchen, this thing are not that fuzzy to assemble. But as home recipe it is total pain.
Another spectacular success, Jamie ! YES !! The dish looked better than the one in the photo, in my opinion. And it obviously was just as delicious. The Anti-Chef has mastered another difficult, complex dish. KUDOS !
My dad grew kohlrabi in our veg garden, it's a cool weather crop, it went in in the spring along with the swiss chard, lettuce, spinach and other greens. But I digress, yes, I agree, it's very tasty! 🌸
Just a random note: By doing that "clarifying" step you're actually removing not only the "undesirable" stuff, but also the gelatin, which is a bit of a waste since it's the primary nutrient in stock. Works for a recipe like this where it's high cuisine and the chef basically doesn't care about wasted nutrition, but not something you'd want to do typically.
@@rachelhahn4461 you could do it without the recipe. Make a standard custard recipe but steep a few sprigs of tarragon in the milk/cream first. Then in a small glass start with a thin layer of raspberry compote (or quality store-bought jam), then about an inch of the custard and dust the top with cocoa powder. Chill till set, garnish with a raspberry and enjoy.
The fact that I understand the recipe better than he does after he makes the point...... If it was me....... I would make the same mistake! That is the joys of cooking! The learning! I love this channel so much!!!!! Makes me want to jump into the kitchen again!
Morels grew wild all over where I grew up in KY. We called them Hickory Chickens. We ate tons of them when they were in season. I had no idea how expensive they were!
I have this book and no idea why really, I am not in a position to be spending two days and hundreds of pounds making one sillly dish like this. Glad you are doing some of them though, it's interesting to see it come together in a home kitchen with only one person doing every component.
I always knew this: Chef Jamie can sell product! He’s trustworthy, familiar and jovial. That’s also why I watch him cook ridiculous things. I just love watching him!!
Do anyone also feel like part of exotic culture, when watching him peeling "carabee" :D I am form czech republic and "kedluben" is one of most common types of vegetables here )))
Marathon Jamie, but the flavor is like nothing else on the planet. I always make my own beef stock, which takes 2 days. The flavor of a roasted beef stock, which in the end is like liquid gold, enhances any dish you cook. I make at least 2 liters after the reducing. I have friends that think I’m crazy to spend so much time on it. Until they taste it. Their life changes 😂 as I get reminded not everyone has the time to do this, with work, and young families. But I know my body is getting a boost. It is pure medicine. All the best Jamie, I loved this one big time. And appreciate the effort you went through to make an exquisite dish. 👏👏👏👏👏😀❤️❤️❤️
Kohlrabi is very popular here in northern Germany (you pronounced it almost perfectly btw) which can also be eaten very well raw just like carrots with our without a dip, and now that you said it i never knew it is from the broccoli family but they really taste similar, well de brocoli stem does
From obsessively watching Gordon's content for the last month or so, I have recently learned that frozen peas are one of the few frozen items that he's cool with lol. They were in a recipe on The F Word that was uploaded to his account a few days ago.
As a German, it's very interesting to me that kohlrabi is hard to get in the US. It's such a staple in our supermarkets you can almost get it all year round. I really like it, especially cooked with heavy cream. But here it's also used in the vegetarian kitchen to make delicious kohlrabi schnitzel. Just cut the kohlrabi into 2cm thick slices, pre-cook them, and then bread them as you would do with a regular schnitzel. Finally, fry them in lots of vegetable oil or in the air-fryer and you have a delicious veggie dish (of course add a salad on the side).
Kohlrabi is aslo a vegetable most children will like raw because uncooked it has very little taste. Just cut them up in sticks and serve them with a yoghurt dip.
My grandparents were produce farmers and grew kohlrabi. My grandparents lived in very German part of St. Louis, MO. Grandma prepared it mashed Which I didn’t like. I should try it again.
I like kohlrabi but haven't thought of it in years. It really does seem to hid in a corner of the produce department. It's delicious in a boiled dinner.
As someone who doesn't particularly enjoy kohlrabi, I prefer radishes, but whose mother loves it and always plants it in the garden, I never expected it to be something that would be hard to source
Kohlrabi is easy to find in my neck of the woods (my gal grows it on her farm as do other farms). it's a great addition to coleslaws or even as a kohlrabi only coleslaw. Bon appetit!
It does not surprise me in the least that Gordon's recipe is chaotic and doesn't take much time to explain itself, it's exactly like he's yelling the directions at you while working the line in a kitchen, lol
Late to the party, but it looked like quite a party! Not a dish I would ever make, or eat, but I gotta give it to you -yours looked just like the photo in the book, and you held your own with him every step of the way! Also loved the new camera angles you tried in this one.
Your finished dish looked beautiful and as professional as Ramsay’s. Congratulations! A fantastic job on this recipe. You are so right, though; this is way too fussy for a basic home cook to concoct!
Interesting that the two different types of beef really added to the tasting experience. I think I’d like to try and make a (greatly) simplify version of this dish by not going for the full consumé and just leaving it at the reduced stock, and personally I’d serve it with (roast?) potato over orecchiette. Awesome video, thank you.
Kohlrabi is good raw in salads. Kind of turnip-ish. I never had either of them cooked until I was in my 30s and I still prefer them fresh and crunchy. This was a good video!
@@antichef I just buy 2-3 kohlrabies, peel them and eat them sliced like apples (sometimes with a pinch of salt). Kiddo loves them too, one of the earliest raw veggies he tasted - still in our menu 10 years later ;)
Nice. If you want more like this can I suggest gary rhodes. A lot of detail but the concepts are simple and clean. BTW "baby carrots" and baby carrots aren't the same. One is a small carrot. the other the core of large carrots turned to a small shape.
To help the beef brown you should have patted it dry with kitchen towels and rubbed oil on it before putting it in a heated pan, that would help it to sear and brown quicker. The name kohlrabi comes from the German words kohl, meaning "cabbage," and rabi, meaning "turnip". Kohlrabi is also known as German turnip, stem turnip, and cabbage turnip. To be honest, I thought a Kohlrabi was a baby Rutabaga (or a Swede in the UK) Thought they're related, they are different.
I would like a Tshirt with a bay leaf and the I'm Not Driving quote. Everyone would look at me like I'm insane but it would make ME happy and that's all that's important.
I'd buy that too!
Please
Same here! Although it would also be great as a polo with the bay leaf where the Izod gator goes and the text underneath.
I'd buy either! Heck, I'd buy both.
Or a dish towel??
Shouldn't it be at least two bay leaves?
"I'm not driving!" is the most beautifully stupid running gag ever, and it's funny every. single. time.
Since this isn't his actual home any more, I think he might actually be driving after this.
@@snapwilson316 True, haven't thought of that. The man is out of control!
That and a background leap saying “Silver Fox!”
@@snapwilson316 I am actually thinking this studio is in the same building as his home. The layout is identical.
I started laughing when he did the bay leaf thing and I had to pause to video to explain to my husband the history of the bay leaf thing in its entirety 😂
"Broccolitis" is amazing, and it's my new favorite word for the Brassica genus. I think it translates to inflammation of the broccoli.
Pretty sure I have broccolitis the next day after consuming too much broccoli the night before!!
Then you crash and have hypobroccolemia
*Antichef video on a TUESDAY?* Just made the worst day of the week a whole lot better
best day of the week, as of 30seconds ago !
Have you met Monday?
I heard my phone ping while I was working and I got a smile on my face!!😁
Couple of things… what you made when making the consommé is called a ‘raft’. It’s designed to catch all the impurities in the stock as you slowly bring it to a simmer. You can get very good a result by freezing the stock and letting it defrost through a cheesecloth.
Also, the reason those carrots didn’t need scrubbing is because most baby carrots are I fact just regular carrots whittled down to resemble baby ones so they can charge you more! Proper baby ones need a scrub to remove a very tiny amount of peel. Peeling regularly would take too much off. Very fiddly job 😂
I love your videos. Honestly, I’ve seen trained chefs who don’t know what you know!
Just as a side note, whenever you braise meat, if you let it cool in its liquid before moving on, you’ll have a much nicer piece of meat. Taking it out straight away dries the meat out. Little bit longer to finish the dish, but definitely worth it
Sorry if this seems preachy, it’s not meant to be!
I think think those are really good tips! Not preachy or know-it-all. Good things to keep in mind. Also I find the whole baby carrot thing so funny, chopping up and whittling down full sized carrots was originally done so they could sell the undesirable ugly carrots. But now they’re so commonly bought instead of full sized carrots that even “sellable” carrots are used. So what started as a way to get more money by selling all the veg now is even more expensive to machine down so much and produce 😂😂
@@shelbybaby1642 thanks - thought I just noticed a ton of typo’s! What amazes me is the ‘fake’ baby carrots don’t really look like baby carrots at all.
I thought you could do the same with just egg whites. Am I wrong?
@@rabbit_scribe when I made it at college, we used beef mince, egg whites and crushed egg shells, then we formed a kind of burger patty with it. If you allow the stock to boil even for a second, you’ve ruined it, which is why I like the freezing method. Completely foolproof
The whittled down baby carrots are actually also a way to use up all the carrots too ugly to sell in grocery stores. People tend not to buy ugly produce even if it's perfectly fine for eating, so wholesalers take the ugly carrots and cut them down to pretty little oblong shapes, which cuts down on waste. The remaining scraps tend to go towards a combination of shredded/pureed carrot applications (baby food, carrot cake, etc), animal feed, and compost, depending on its condition.
I've started saying, "I'm not driving" when cooking with bay leaves. It always makes me smile. Thanks, Jamie!
The comment at the very very end is the perfect expression of Ramsay's style of cooking as spectacle. No home cook is going to casually make this dish. It needs the labor of at least 3-4 people to be made in a restaurant or, as you showed, two days for a dedicated individual. But I absolutely enjoyed the spectacle of watching you make it for your cooking entertainment show on youtube.
It was a stupid recipe
It's funny how some vegetables are more available in some parts of the world than others. Here in Germany, you can find kohlrabi in any supermarket, but familiar American vegetables like okra and collard greens are completely unknown.
same here in Ireland. If I want Okra/Lady Fingers or collared greens, etc. then I need to go to the Asian, Middle Eastern or African food shops.
wilted cabbage is code for lightly sautéed.
Next time I think you should get a book on Rick Bayless, the gringo expert on Mexican cooking.
Just the idea of you making a mole (giggles)
I second this! Please, Jamie, please get a Rick Bayless cookbook!
I third this! 👍
Totally agree!
Living in Arizona I'm in total agreement.
Rick Bayless makes mexican food unnecessarily complicated. I have his book and abhor it. I don't know if I'm against this idea.....or if I want to see Jamie try for the giggles.
Two days, that's dedication. Your dish looks beautiful and flavorful. You're correct, we'll probably never make this, but it was satisfying watching you create it and eating it.
As a german, It is crazy to me that you had to seek out Kohlrabi in NYC. It is part of every german grandma's raw veggie snacks.
Don't know whether NYC is the hotbed of German cuisine in the states. Perhaps Bismarck, North Dakota.
@@gagamba9198 or New Braunfels, Texas.
@@DJMarcO138 Is New Braunfels, Texas., where released German POW's settled? Or is that just a coincidence?
One of the things we grew successfully in our garden in Alaska. We grew huge ones.
@@algini12 that may be the case, I'm not sure - but lots of German heritage folks down there, and they do big ol' German fests throughout the year.
I love the look of you chugging consommé from a pitcher. Perfect! This is the best cooking show ever.
I loved him chugging the consomme, too ❤️
I once bought Ramsay's Ultimate Cookery Course book based on the blurb "I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes."
Reader, that is not what the book delivered. The recipes were mostly so complex I, as a basic cook who lives somewhat frugally, never managed any of them. Eventually donated it to a charity shop lol.
Jamie on a Tuesday? Absolutely!
Jaime's face when The Whiz Kid tried to escape back to wherever it's beamed from was choice.
Heaven. It is beamed down from Heaven.
@@asourpo1yphony To me it looked like it was trying to send Jamie to Heaven...
The kohlrabi reminds me of my father. He was shot down over Italy (ball turret gunner on a B-17) and was in a German prisoner of war camp in what is now Lithuania near the Baltic. We asked him what they ate, and he said they ate a lot of kohlrabi and showed us a picture of it. We asked him what it tasted like and he said, "It was rather pithy. It tasted like someone pithed on it."
😅
"I'm not driving" makes me smile every time. 😊
Happy Canadian thanksgiving to my fellow Canuck/Ontarian
Beef is curling because it was removed from shank. Muscle fibers are shorter on one side vs other, so when they shorten during cooking they shrink more on one side than other.
On the sea salt vs kosher salt thing - we generally just don't have kosher salt in the UK, it isn't really a thing here, everyone cooks with sea salt.
Funfact about Kohlrabi:
It is one of the "standard" veggies here in germany. you can even eat it raw like carrots or celery :3
In a bowl of water on a hot summer day its a perfect refresher.
Frozen peas are ironically usually "fresher" than non-frozen peas, and thus more sugary = less starchy. This was a small revelation to me, as I had previously - like you, I suspect - substituted in "fresh" peas to make it nicer. Unless you can pick them in your garden (and they're not big and overripe), go for the frozen for fine dining
I'm from a rural agricultural area of Yorkshire where peas are grown. There are times when you might think aliens have landed but its actually the pea harvesting machinery operating at random times even in the middle of the night. They actually do send people to test the peas for their sweetest point and then harvest immediately. The machinery not only strips the pods off the plant but also pods the peas right there in the field. They are frozen in less than 3 hours from being picked. Once they are picked the sugars begin to turn to starch. So frozen ones are sweeter unless you pick them yourself and cook straight away.
More power to you for the effort. You would never catch me making something so complicated. Love watching you. Have a great day.
You did an excellent job with that dish. I am very impressed. The pressed beef and the consommé looked delicious. 👍
OMG Jamie.....! I just had an egg on toast...! Bless your patience and perseverance. Adore your Channel.
We grew a lot of our veggies. Kohlrabi was always something we ate raw usually peeled, chunked and salted.
I love the little giggle as you're cutting that giant carrot. 😆
I love that you chose an odd ball recipe like this which features some interesting things and ingredients. Thank you for making my day brighter ❤ You always do.
Kohlrabi is very popular in Poland! I was honestly suprised, when you didn't know what it was, it's just so obvious to me xD
You can eat it raw, it's just super crunchy. In season it's often just a side of veggies for dinner or we eat is as a quick snack. But I've never seen it being cooked!
I discovered that when making a beef braise, Pinot Noir (Burgundy) is a better choice. It's a lighter flavoured wine, where a Cabernet Sauvignon is a darker and richer flavour and will overpower all of the other lovely flavours in your dish.
Oh, kålrabi... I am used to mash them, cubed, cooked first (in lightly salted water) just 5-10 minutes before drained, back into the pan, add heavy cream (just a dash) and a tablespoon of butter, then season with s&p and nutmeg... and since I am a grandma, I am going to town with Jamie's version of Grandma...
This mash is a seasonal thing, and works with sausages, lamb, and other "fatty" meats, even fish...
Forgot, would love a t-shirt with 2 bayleaves and the text "I'm not driving!"... 😂😂😂
Jamie’s cooking has elevated to truffles and consommé. My kids finally enjoy when I use tortilla shells for easy homemade pizzas. Both are wins.
That recipe is so fussy. You did great job. But what was Gordon smoking when he made this one up?
IKR?!! 😂
This kind of fussiness is typical of the "Michelin star" recipes that Jaimie has done on this channel. The steps are based on traditional techniques, but they all add something that makes a difference on the margin. Steak with a reduced stock as the sauce is already very nice, but when you take a stock (the veal stock), enrich it into a double stock (boiling the shank), then clarify it, then enrich it again with the root vegetables, it's something more -- hopefully something that diners will pay $100 a plate for.
I think this is just scaled down (and pretty clever) restaurant recipe. You can read between the lines how leftovers are minimised, what would be prepared by prep kitchen ahead of time, what could be vacuum sealed and freezed. So, with proper kitchen brigade and most of the work made by prep kitchen, this thing are not that fuzzy to assemble. But as home recipe it is total pain.
Gordon Ramsay has sous chefs to do all these steps 😂
It's very fine dining French
I always find it so satisfying that Jamie devours his food the second he says order up
Kohlrabi is delicious raw, but my favorite way to have it is to just fry it up on butter with a little salt. Super simple and tasty
Another spectacular success, Jamie ! YES !! The dish looked better than the one in the photo, in my opinion. And it obviously was just as delicious. The Anti-Chef has mastered another difficult, complex dish. KUDOS !
as soon as you said "veal stock" my mind immediately conjured up a reel of sydney spilling the stock in the walk-in on the bear 😫
I love kohlrabi!! It's hard to find in the store, but seeds are easy to find in the spring 🌱
I grew my own this year in the garden! you need to be very aware of the woody bits.
My dad grew kohlrabi in our veg garden, it's a cool weather crop, it went in in the spring along with the swiss chard, lettuce, spinach and other greens. But I digress, yes, I agree, it's very tasty! 🌸
Just a random note: By doing that "clarifying" step you're actually removing not only the "undesirable" stuff, but also the gelatin, which is a bit of a waste since it's the primary nutrient in stock. Works for a recipe like this where it's high cuisine and the chef basically doesn't care about wasted nutrition, but not something you'd want to do typically.
My grandparents had morel mushrooms growing on their land. We would pick them and fry them. OMG so delicious 😊
My English grandfather introduced me to kohlrabi when I was young. He grew out in the farm in Saskatchewan. Love it even just raw with salt on it.
Do yourself a favor and make the tarragon custard with raspberry jam and cocoa from that book. Totally unfamiliar combo but freaking delicious.
I hope he sees this!!! That sounds wild!
@@rachelhahn4461 you could do it without the recipe. Make a standard custard recipe but steep a few sprigs of tarragon in the milk/cream first. Then in a small glass start with a thin layer of raspberry compote (or quality store-bought jam), then about an inch of the custard and dust the top with cocoa powder. Chill till set, garnish with a raspberry and enjoy.
The fact that I understand the recipe better than he does after he makes the point...... If it was me....... I would make the same mistake! That is the joys of cooking! The learning! I love this channel so much!!!!! Makes me want to jump into the kitchen again!
Literally, and I mean that literally, gasped and grabbed my figurative pearls when the Wizz Kid went wild for second 😅
Beautiful dish. Had me lusting for a bite. Your demeanor in the kitchen has changed so much. You are a real cook now.
Thanks!
Absolutely adore this recipe
I use beef shank in my vegetable barley soup. It has such a rich flavor compared to everyday beef cubes.
Morels grew wild all over where I grew up in KY. We called them Hickory Chickens. We ate tons of them when they were in season. I had no idea how expensive they were!
One day he’s going to do a behind the scenes and we’ll see the troll up there throwing the bowls. 😂
This gets the job done for me at this current moment in my life- so I’m cool with these!!
Absolutely love this!!!
Best cooking show on all platforms! Thank you Jamie! I will never make this, but I thoroughly enjoyed the episode as always.
Thanks For this tuesday video! 🎉🎉🎉🎉❤❤
9:58 It's a damned good thing you're not driving, sir.
I have this book and no idea why really, I am not in a position to be spending two days and hundreds of pounds making one sillly dish like this. Glad you are doing some of them though, it's interesting to see it come together in a home kitchen with only one person doing every component.
I always knew this: Chef Jamie can sell product! He’s trustworthy, familiar and jovial. That’s also why I watch him cook ridiculous things. I just love watching him!!
Do anyone also feel like part of exotic culture, when watching him peeling "carabee" :D I am form czech republic and "kedluben" is one of most common types of vegetables here )))
Yes, your neighbour here, we so have "kalarepka" everywhere.
Marathon Jamie, but the flavor is like nothing else on the planet. I always make my own beef stock, which takes 2 days. The flavor of a roasted beef stock, which in the end is like liquid gold, enhances any dish you cook. I make at least 2 liters after the reducing. I have friends that think I’m crazy to spend so much time on it. Until they taste it. Their life changes 😂 as I get reminded not everyone has the time to do this, with work, and young families. But I know my body is getting a boost. It is pure medicine. All the best Jamie, I loved this one big time. And appreciate the effort you went through to make an exquisite dish. 👏👏👏👏👏😀❤️❤️❤️
To add to this, don't buy beef stock/broth at the store most brands add fillers and extra chemicals.
outstanding effort! you are 100% right that I will never make this. it was fascinating to watch and that's enough for me. thanks!
Kohlrabi is very popular here in northern Germany (you pronounced it almost perfectly btw) which can also be eaten very well raw just like carrots with our without a dip, and now that you said it i never knew it is from the broccoli family but they really taste similar, well de brocoli stem does
i am 100% packaging left over pot roast like that for sandwiches later.
Look at YOU Jamie.
Holy cow you've come a lonnnng way!!
From obsessively watching Gordon's content for the last month or so, I have recently learned that frozen peas are one of the few frozen items that he's cool with lol. They were in a recipe on The F Word that was uploaded to his account a few days ago.
As a German, it's very interesting to me that kohlrabi is hard to get in the US. It's such a staple in our supermarkets you can almost get it all year round. I really like it, especially cooked with heavy cream. But here it's also used in the vegetarian kitchen to make delicious kohlrabi schnitzel. Just cut the kohlrabi into 2cm thick slices, pre-cook them, and then bread them as you would do with a regular schnitzel. Finally, fry them in lots of vegetable oil or in the air-fryer and you have a delicious veggie dish (of course add a salad on the side).
Kohlrabi is aslo a vegetable most children will like raw because uncooked it has very little taste. Just cut them up in sticks and serve them with a yoghurt dip.
Or with houmous. Very good!
That looks beautiful Jamie, excellent job. Bet it was delicious.
My grandparents were produce farmers and grew kohlrabi. My grandparents lived in very German part of St. Louis, MO. Grandma prepared it mashed Which I didn’t like. I should try it again.
I like kohlrabi but haven't thought of it in years. It really does seem to hid in a corner of the produce department. It's delicious in a boiled dinner.
I love recipes like this. Nothing extravagant or super out of the ordinary. Just good execution.
As someone who doesn't particularly enjoy kohlrabi, I prefer radishes, but whose mother loves it and always plants it in the garden, I never expected it to be something that would be hard to source
I keep forgetting Kohlrabi is not popular in the US because it’s so very normal in Germany
I love his ‘ beef consumé’ 🤣🤣
Oh my goodness. That looked spectacular. Well done
Kohlrabi is easy to find in my neck of the woods (my gal grows it on her farm as do other farms). it's a great addition to coleslaws or even as a kohlrabi only coleslaw. Bon appetit!
I thought it was hilarious that the very first ad I got was Gordon Ramsey promoting of all things - Welch's Fruit Snacks!
😆
I got one of him hawking a pepper grinder
@@xrashtiks same
It does not surprise me in the least that Gordon's recipe is chaotic and doesn't take much time to explain itself, it's exactly like he's yelling the directions at you while working the line in a kitchen, lol
Might be a good recipe for a really fancy dinner party if you can prep everything but for the beef fillet in advance…
Steaks that want to curl up during cooking can be slashed 2" deep periodically around the edges, and they will flatten out. 😊
Late to the party, but it looked like quite a party! Not a dish I would ever make, or eat, but I gotta give it to you -yours looked just like the photo in the book, and you held your own with him every step of the way! Also loved the new camera angles you tried in this one.
Fancy! Great job Jamie 🎉
YAY! more Gordon recipes! Lamb sauce next please ❤❤❤❤
Kohlrabi from the brassica family. Likely more easily sourced at a Farmers Market. Tasty as a crudite.
I’ve grown kohlrabi! It can easily be found in Asian market(when in season). Fun as matchsticks in a stir fry
turned out amazing.
Jamie on tuesday?! This was amazing 🎉🎉🎉❤❤❤
You are are an excellent chef.
Salutations from Belfast Northern Ireland 🇬🇧
Your finished dish looked beautiful and as professional as Ramsay’s. Congratulations! A fantastic job on this recipe. You are so right, though; this is way too fussy for a basic home cook to concoct!
Kohlrabi is something you can get in germany im every Supermarkt. Kohlrabi in a bechamel sauce is a nice side dish
Interesting that the two different types of beef really added to the tasting experience. I think I’d like to try and make a (greatly) simplify version of this dish by not going for the full consumé and just leaving it at the reduced stock, and personally I’d serve it with (roast?) potato over orecchiette. Awesome video, thank you.
I can usually find the kohlrabi but fennel bulbs are like hen's teeth here in Michigan and I love fennel slaw 😊
Kohlrabi is good raw in salads. Kind of turnip-ish. I never had either of them cooked until I was in my 30s and I still prefer them fresh and crunchy. This was a good video!
That looked delicious! Thank you for making it so we don't have to 😂. The consomme made from scratch was a thing of beauty, good job!
Always hot pan and add cold oil. Never a cold pan and cold oil unless deep frying.
please tell me that you tasted kohlrabi raw :) it's one of tastiest raw vegetables in the world ;) I hope that you got the fresh one !
I did! Loved it!
@@antichef I just buy 2-3 kohlrabies, peel them and eat them sliced like apples (sometimes with a pinch of salt). Kiddo loves them too, one of the earliest raw veggies he tasted - still in our menu 10 years later ;)
FRESH bay leaves? Logically they must exist, but you never hear of them.
Nice. If you want more like this can I suggest gary rhodes. A lot of detail but the concepts are simple and clean. BTW "baby carrots" and baby carrots aren't the same. One is a small carrot. the other the core of large carrots turned to a small shape.
Yes! Tuesday surprise video from Antichef!
I always enjoy going along for the ride when you cook. But I think I'd be fine with just cooking the tenderloin and having basic, simple sides.
To help the beef brown you should have patted it dry with kitchen towels and rubbed oil on it before putting it in a heated pan, that would help it to sear and brown quicker.
The name kohlrabi comes from the German words kohl, meaning "cabbage," and rabi, meaning "turnip". Kohlrabi is also known as German turnip, stem turnip, and cabbage turnip.
To be honest, I thought a Kohlrabi was a baby Rutabaga (or a Swede in the UK)
Thought they're related, they are different.