Following Instructions from Gordon Ramsay (Beef Short Ribs)
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- เผยแพร่เมื่อ 9 พ.ค. 2024
- Goldilocks Link: cookgoldilocks.com/futurecanoe
Original Video: • Slow Cooking Beef Shor...
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#shortribs #braisedbeef #beef #recipereview #gordonramsay #steak
Chapters:
0:00 Intro
1:03 Sponsorship
1:38 Searing
4:44 Braising
5:13 Side Dish
6:09 Sauce
7:08 Assemble
8:12 IG Comments
8:25 Taste
9:17 Review
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Even with better quality meat , he still used moldy garlic. Man out here building the strongest immune system
FutureCanoe: Perfectly balanced as all things should be
Probably figured that garlic is naturally antibacterial anyway, so it balances out ;)
@@AdamPerssonantibacterial because it’s got that penicillin fungus ✨
I ate half a can of moldy beef
Micellium colonies like that won't make it through that long of a cooking tho if the clove went soft n mushy i'd toss it too. Means it grew deep roots not just surface level.
A cooking brand willingly associated itself with this man's cooking. That takes bravery beyond our comprehension
I ordered one of those Dutch ovens 🙈
goldilocks got eye for content
I think he's a good cook, no? He has a character
@@bendover04mehow is it, I'm planning to get one
@@bendover04megenerally not things to cheap out on, good quality well maintained can last a lifetime
Finally, he has meat that ISNT radioactive
Weeeeeee are the champions, my freendssss.......
That's bc it's not chicken
Les gòoooooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo
Yes. But still with mold.
Ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo
Reasons why your sauces look different:
- Tomato puree/paste vs whole tomatoes (whole tomatoes have more water, it's also why his pan steamed up when adding the liquid and yours didn't)
- Home made stock vs better than bouillon mixed with water (home made stock has loads of gelatin and will make things thicker and shinier, this is the main difference)
- Shallow pan on higher heat vs dutch oven (more surface area for liquid to evaporate)
- Foil vs Lid (foil will not trap in as much moisture as a heavy lid)
- Oven vs stove (stove on low might not have been as hot as the oven)
In terms of water content, tomato paste vs whole, I get it. But puree vs whole?
Would you not call a blended can of tomatoes tomato puree? The only difference between puree vs whole tomatoes is the texture
@@RomanNumeral04in a lot of cases/countries tomato puree = tomato paste. In the Netherlands for example we do not know tomato paste/pasta only tomato puree. Which is the thing you get in the tiny cans or the tubes.
@@RomanNumeral04tomato puree is tomato flesh dried into a paste.
@@RomanNumeral04
In RamsayBritainKingdom tomato puree is tomato paste, an actual puree of tomatoes would probably only be called tomato passata.
adding Cornstarch also help.
I think his sauce looks so much thicker because it reduced more. Looked like the heat was higher (hence the steam he got that you didn't) and so the sauce was smoother and thicker even with added water/broth later.
Looks delicious though!
Gordon also used Tomato paste, so his sauce was less watery in general
He might have used homemade stock with more gelatin in it, too. A tip I got from seriouseats is that if you're using store-bought stock/bullion you can add gelatin before braising and it'll make the end result thicker and glossier.
@@sneedit69 Ooh, good point. It did seem to sit on top of the beef looking almost gelatinous, which made FutureCanoe think it had been swapped out for a different sauce.
I think the Dutch oven lid likely didn’t help either. Guessing a lot more moisture escapes when it’s just a pan covered with foil.
@@lukedender5346 didn't think of that, but you're spot on. The whole tomatoes are in a runnier liquid and probably have lots more reducing down to do.
My favorite not AI created youtuber that is definitely real. Keep up the very human videos :)
He even added a sponsorship for extra realism.
wdym
is he not real@@Xxv1151
its a joke
jesus
@@reborn9296
@@reborn9296he’s not real
i love the fact that he gives us scientific explanation
yes
And also it holds in the juicy juicy
@@SdarmuSorry to be that guy, but the "Seal in Juices" thing has been disproven. I think Ragusea did a thing about that. However, the rest of his explanation is correct!
With the creepy ass music 👌
Gordon reduced his sauce more, and used tomato paste instead of whole tomatoes so he had less water in the sauce to begin with.
He also likely mounted the sauce with butter (Monter au Beurre) at the end but didn't show it. This means you strain the sauce, remove the excess fat off the surface, bring it to a simmer to reduce it, then turn OFF the heat and move the pan off the burner and whisk in tiny chunks of butter until the sauce becomes glossy.
Don't think he had to, because as others mentioned, he also used actual stock instead of better than bouillon. Which would contain a lot more gelatin and can also explain the glossy texture
@@keesdekarper Gordon was trained under Marco Pierre White in classic french cuisine and he mounts ALL his sauces with butter except under very specific circumstances.
@@Null_Experisand yet gordon dont hold a candle to this dude! he should learn from him
Your sauce is more liquid because you used whole tomatoes instead of paste. You can also offset the lid a little next time to get some liquid evaporation going which will concentrate it further. Still looks tasty.
He was basicialy boiling it.
Not roasting it.
It would look and taste a lot better
FutureCanoe simply creates some of the best cooking videos!
He is able to take any recipe and makes it look real. It's like taking an oversaturated image and turning it back to normal.
Check out Adam Ragusea, he's a home cook with a very pragmatic approach to cooking, love his content
@@nisnast the thing about season your plate is mad sick! awesome
@@nisnast Yeah but Adam really teaches you the trick to make good food, unlike canoe which makes things look fucking horrid.
I mean, he can barely be said to be following any of the recipes he does lmao
@@renkanestark6945you sounds soo mad for no reason.. Horrid is a very strong word to use imo, i think it's just not bad and some of his videos showed great looking food as well. He just shows the reality of regular people cooking and trying to cook at home while the other food influencers are trying to show the beauty of the food they are making by editing, took a lot more time to arrange their food, and for sure a lot of trial and errors as well, they just dont want to show it. Just like make up influencers, they always use filters, and a lot of editing to make their makeup and skin look good.
The hasty “thank you” at the end makes me smile every time
I love the fact u tried your best to match the recipe with what u have, which is what we all generally have in our kitchen. It makes the cooking more realistic. Thank you
Agreed. He's probably capable of replicating the recipe exactly, but realistically most of us trying to follow these recipes are going to substitute ingredients, mix by hand because of not owning a stand mixer, etc. That's the charm of this channel, showing what THAT result is.
Congrats on the sponsorship! Love your videos.
Futurecanoe: “I wonder why his sauce looks different then mines?”
Also futurecanoe: *uses different ingredients than him*
This man increases my will to live
He spent all the sponsor money on getting non radioactive meat
Huge part of yours not coming out like his is that even though it's CALLED a Dutch Oven, you shouldn't treat it like an oven. It's just a giant pot, and really all you were doing was boiling beef with a lid on, making it so no moisture could escape and allow the sauce to thicken.
Exactly what I was thinking, Gordon's tray with tin foil evaporated more water so his sauce was thicker and probably tastier too.
Probably why his meat didn't look as brown as Gordon's too.
You don’t wth you’re talking about, hush you might learn something.
He also used tomato paste which has less water than his canned tomatoes
I like how Gordon is always really enthusiastic about cooking
I’ve made this recipe a few times. If you follow it correctly, it’s one of the best dishes I’ve ever tasted.
this man makes the most authentic "following recipes" videos. I almost feel like i am doing it myself, especially with how confusing all online recipes are, not really explaining the process properly and expecting everyone to have the same level of knowledge and understanding as them
you definitely couldve saved the sauce by reducing the braising liquid down to a glaze. I think gordon's was using less liquid than you. i suspect it was the whole tomato while his was puree. But that looks bomb though
He also didn't braise it, he pretty much just boiled it by keeping it on the stovetop with the lid on so no moisture could escape
i think your suspection is unreasonable
This video is an excellent timesaver: I got to watch 2 totally different recipes at the same time.
2:20 That sounded so genuine 😭😭
Uve quickly become my favorite food creator. The dry humor and the slightly above average cooking skills makes ur videos stand out and a blast to watch. Keep it up m8 ❤
The sause was waterly due to
1) you did not reduce the sauce enough
2) not enough gelatin (in Gordan's version, the meat stock likely had enough gelatin disolved)
If you want to thicken the sauce, you can reduce the liquid and add cubes of cold butter to get the gloss.
yooooo congrats on already half a million subs. I definitely enjoy watching these longer contents!!!
Underrated channel keep doing good work
For thicker sauce you can either let it reduce more or add some corn starch to it. I cheat with my pan sauces all the time by using corn starch to make it the consistency I want.
Less time and a happier smile at a cheaper gas/elec bill haha, why spend hours glossing a sauce when corn starch is yr best buddy (depending on the recipe anyway)
you know its gonna be a good day when FutureCanoe Posted a video
By far my fav new channel. Your humor and wit plus the ever interesting content is lit. 9/8.
Using bouillon and water instead of stock will achieve mostly the same flavour, however you are missing the collagen that stock has due to all of the bones that get used in it's manufacture. The collagen will essentially gelatinise which not only achieves the glossy texture but it also gives a lot of body to the sauce, helps it thicken, and will change the thin/watery mouthfeel to something more "substantial".
congrats on 400k subs FutureCanoe!! also congrats on the sponsorship! pog!! your videos inspired me to cook more based on what we have on my family's kitchen and not having any cooking machine like electric mixer wont stop us from baking sweets. thankyou!! keep doing the great work! 👍👍
Congrats on the sponsor, love your videos
I discovered your channel yesterday and already binge watched all of your videos! I don't have a Instagram account. But you are making me want to open one!
Lol thankyou mann! I was binging your vids.😂
It looks really good! If there weren't mold in the garlic I would definitely eat it lol
Your sauce is watery because you put the lid on whole. His foil isnt very tightly sealed so the water can reduce, yours cant leave the pot.
You also used whole, watery tomatoes instead of tomate puree, which is just dried [drier] tomates
My boy is getting sponsored now - Killing it
Just wanna say thanks for your videos, they really brighten up my day ❤
MY BOY GOT A SPONSOR!!!!!!!
Tomato paste and tinned tomatoes dont really do the same thing, and the surface area of his tin was a lot larger allowing for more evaporation and reduction. The relationship between volume and depth is different too because of the shape, meaning that you used different quantities of water for the same depth and a different ratio of sauce ingredients. Hope this helps.
That “Better than bouillon, extraordinary” line is just perfect.
This looks so good, don’t tempt me into thinking I could possibly make this
His sauce was probably thicker because he used tomato paste
Those brownies looked amazing
Idk why but that “I’m sorry did I get hot oil on your face” was so cute for some reason 🤭
Congrats on the sponsorship dude, wish you the best.
I'm subbing(not sure why I haven't already).
6:26 hemhem 😏
Your sauce is probably a bit more watery because instead of a spoonful of tomato paste you threw in a bunch of actual tomatos and juice. That's also why when big G put in the wine, it steamed, because the pan was not already full of liquid. Either way, results looked fine in the end.
Yeah, I think there may have also been a difference in the amount of gelatin in their meat, plus possibly cooking times. You could see some connective tissue hadn't dissolved yet in his dish, while in Gordon's it already had.
Damn, 408k already? Been here since 20-30k. You deserve it, I hope I can try to get into the Instagram part some day lol.
409 now
Definitely going to have to try this recipe!
First time he's not using Radioactive meat
But still uses food with mold
“All human beings and Zuckerberg” 😭
where have you been all my life lol. Great video man!
HIs sauce thickened more due to the foil covering instead of a lid. The Dutch oven lid held in a lot more water then the foil ever could.
Congrats on the sponsor!
First time seeing you cook with "normal looking" food. Cool experience, not gonna lie
Pretty good! You can reduce the sauce in the pan (boil it until more sauce evaporates) to make it thicker
Loving the dry-ness and the back and forth cuts; "I'm mashing the tomatoes" with an i assume deadpan stare xD
1:46 the oil looked like a smiley face
More like screaming to me
2:30 FutureCanoe schooling goofy ahh goober Gordon.
I love these videos, I almost always watch a video of yours when I'm eating, always get a good laugh too, top tier food channel
The thing is if you followed the recipe, you would notice, that foil lid has a lot of space for steam to escape during brasing, so yeah, sauce is reducing rapidly and the result is shiny sauce.
One secret to a shinny sauce is to add a little corn starch, sugar and a little butter. Worked well when I was a kid working in a high class hotel kitchen. We followed the Marriott motto: “You can serve sh*t as long as you use the right garnish!” It’s all in the hype and platting presentation!
Corn starch absolutely ruins sauces. Butter makes it glossy. You let the sauce cool down a little after a natural reduction and whip butter in. It will look like melted chocolate.
those short ribs look incredible compared to the crap they sell at my local grocery. To make a better sauce, just boil it for a bit and add some corn starch. Also this is the type of thing that honestly I'd just use a pressure cooker for. Sure you might get a little more browning in the oven, but it's just so much faster an easier to use a pressure cooker.
The “close enough to the ingredients “ ingredients is what does it for me 🤣
The reason why yours is watery is because you used a can of whole tomatoes instead of using tomato purée/past as that was the thickening agent also with him braising the meat in a fry with foil on top there was probably enough gaps in the foil to allow some of that excess liquid that’s to boil out
You should try doing the Adam Ragusea Paella or a J Kenji Lopez Alt recipe
3:54 SUS
Liked the video + bought the sets 10x + enjoyed it + W sponsor + You do good vids
Well done, Sir.
I'm binging your vids.
I really appreciate your sence of humor.
Damn, you called in your TH-cam cheque? Where is the money for fresh ingredients coming from?
My bad, just saw the sponsorship segment
Spoiler alert: He burns the Dutch oven.
@3:07
You can freeze your garlic or chopped onions, they'd stay usable for months without developing any mold. Great for buying bulk and saving money.
it astounds me how someone can be so determined to stand on the fine line between rebellious and obedient when presented with instructions
Yummy radioactive beef 😮
This ruined my entire day, and it’s only 10am.
His sauce was thicker because his foil didn't create a seal, more liquid evaporated. You can do the same thing with the dutch oven by moving your lid to the side a little.
„Bro Found a wet piece of wood and called it a day“ is the best one in a while
Two reasons why your sauce is watery. 1) tomato paste has a lot less water than crushed/whole tomatoes. Makes a big difference. 2) he covered with foil which allows some of the liquid to escape as steam. This concentrates the flavors and colors. You would need to crack the lead on a heavy lidded oven to achieve the same result
the fact that someone decided to pick you out of all people to sponsor is crazy and I love it
also tell me why that rib looks more of a brownie more then meat
as others said, Gordon Ramsay's sauce came out glossier because (1) he used tomato paste not whole tomatoes and (2) the dutch oven itself goes into an oven with the lid covered for the first half then slightly cracked for the second half and that drastically changes the texture of the sauce. keeping it on the stovetop means it's not getting heat from multiple directions.
someone commented about using corn starch as a thickener, which works so long as the dish stays hot. if you cool it and reheat it, the corn starch doesn't hold and the sauce loosens again, losing that initial glossy glaze.
I love how you always cook in shorts 🥰
"I don't like greens" 😂 me too!
Hey Canoe I just finished watching all your vids :)
FutureCanoe procuring actually normal, good looking ingredients? With no stupid mistakes/face palm GIFs? And a channel sponsor? Damn, too many upgrades in the same video. My guy levelled up FAST
4:07 Because of the pan he's using, since its thinner heat goes through it a lot easier, BTW love the fact that you got a sponsor, congratulations ❤
Best cooking TH-camr. Keep it up
Came for the food, stayed for the voice. Great video my guy👍🏾
Currently up at 4, AM benge watching all your vids for the first time and I'm happy just started watching ya but good shi man
The moisture in his recipe came from stock (loaded with gelatin which makes things thick and shiny) and not from tomatoes (full of water). A lot of steam also escapes from under the aluminium foil, unlike the heavy lid. You ended up stewing it, not braising it.
a bit of mustard seed (whole grain dijon) would help emulsify the fat with the sauce and make it more glossy, as well as give a more complex profile to the sauce
Reduced stock and wine is a demi glace. If you noticed Gordon's sauce was cooking on a higher temperature. Allowing the water to steam out. And your beef was water logged in the Dutch oven. The more you braise meats the more you'll learn how much liquid to use
When you actually like a youtuber and not just the context so youre kinda happy when they start having sponsors
I love these videos so damn much - I got so hungry watching this T__T
I think he added a dash of corn starch and water to give it that thickened shiny look. I’d say .25 tsp cornstarch mixed w water before adding it to the sauce
My boy is getting sponsors now they grow up so fast
This channel really gets me to get out of my confort zone in cooking
Good Job Bro! Get that 1 million!