Do a vid on Artichokes please...i cannot for the life of me Figure out all the love for them. It seems like a lot of work for very little. What is up with dragging the end over your teeth..?? I wouldn't know how to prepare them or eat them...they look so dumb. They are just a Thistle...
Hi Adam, fed up of using Bisto (other brands are available) for my gravy so would love to know how to make proper gravy and the best way to roast a typical Asda beef joint (other supermarkets are available 🙄🙄‼️) many thanks in advance Andy 👍🏻👍🏻ps love the channel 👍🏻
Hi Adam, hope you're doing well? I hope you'll continue with the budget meals as well as they really help! I only found your channel last couple months and love it! You seem a proper genuine bloke. Take care of yourself, keep doing what you enjoy.
Im really liking this new format Adam. Really ideal for kitchen basics. What would be really good is a playlist of 'The Basics'. Yorkshire puds - Done. Things like a basic bolognese sauce and how to freeze it in batches etc. How to cook rice, how to cook eggs in their different forms, a guide to gravy, when and what cooking fats to use for different scenarios, a basic curry, easy flatbreads etc......................
Spot on! Yorkshire puddings are a must for a proper Sunday roast, and it’s great to see you kicking off your 'kitchen basics' series with them. A recipe that doesn’t require weighing or measuring is a game changer-simplicity at its finest. Plus, it sounds perfect for making a delicious Toad in the Hole too. Looking forward to trying your method and to seeing what other essentials you'll cover. Cheers for sharing!
Hello Adam. I always look forward to your fabulous videos. Yorkshire puds are just so basic, but I can never get it right. What a fab recipe. You are a genius.
Did these today, I put a bit too much batter in each cavity and they spread out and were misshaped BUT they tasted lovely. Thanks 🙏 for sharing Adam ❤❤❤❤
Excellent video. What a clever idea using a glass for all the measurements. I make Yorkshire puddings all the time but the size of eggs really makes a huge difference to the rise. Cheers 🍻👍🏼 great tip. Love your curry dishes I’m making the lamb meatballs curry Monday. I found a little spice shop online selling herbs spices etc big packs about a £1 each. Massive savings ❤ thanks again.
Ive written that in my book coz thats the best recipe I've seen for them. Going over the basics is a great idea, knowing where to find a reliable recipe in a hurry in the middle of cooking is awesome. The intro is guaranteed to get us ladies (and a few lads) back for more 😉😆
Definitely doing this for sunday. Love you can premake them, this will save on oven space. I also do this with stuffing and use a muffin tray to get them into good managable portions. Can you do honey roasted parsnips and carrots? My current method is abit hit or miss.
Hi Adam, love your channel and I’ve made loads of your recipes. Could you show us how to poach eggs so that the white is firm but the yolk is runny please? Thank you😊
I've seen recipes for Yorkshire pudding a few times. They look so simple I should try making them. And you can do so many different things with them after you make them. Great video, Adam.
I like your kitchen basics idea, really good for new starters or people wanting to brush up on their kitchen skills👍 I'm not sure I'll need it but I'll watch, cos you never know, what you don't know. Cheers Adam ❤
hi adam,I no my way around a kitchen,your presentation skills are bang on,I’m not trying to be a smartarse,I make them pretty much the same,only difference is,after removing the smoking pan,put it straight onto the hob on a medium heat,just has you said,the most important thing is to have your fat smoking,this can be a bit difficult if you’ve got induction,that burp in the middle made me laugh,that’s one of the reasons why I subscribe!!top man!!👍👍👍👍👍👍
literally snorted at the new intro to this rofl, that's gold lol but I'm probably the only one here who's never tried a Yorkshire pud and I desperately need to. I love anything savoury as well so I'll have to give these a go!
Please do a hot water crust pastry with whatever filling you like. I am intrigued with this method because I have not seen it here in the States. Fascinating how it remains crispy after cooking.😊
I was hoping you'd make them by using the equal volumes method - 'tis the only way that never fails. I tend to fill the pan holes too much though, and make monster puds.
You can also add a touch of baking powder for extra lift. I've left that advice out though because the rise is absolutely nuts 🤣🤣 and totally unnecessary if a little fun
Hi Adam, hope all is well? Loving the idea of the kitchen basics. Something that I have tried doing with my kids is showing them how to bring together sauces, Béchamel sauce, Hollandaise etc and even the basic Roux and making a proper gravy using the juices of the meats used. Also keeping things that they think is thrown away so they can make a homemade stock. Just a few ideas buddy
What I like to do is add some thinly sliced onions, herbs, maybe some cheese in the bottom of the tins before adding the batter. You get a nice flavour packed bottom then which is a little different to normal puds
Basically, yorkshire pudding mix and pancake mix are fundementally the same thing, so whatever goes with your pancake (crepe) should go with the pudding. As for oven temperature, I was always told: As hot as the oven will go!' And even that might not be hot enough! Perhaps a bit controversial, but I actually prefer the slightly flatter ones, especially when you get a whole big one as a starter - it holds the gravy better! Once, we went to a restaurant in Leeds called 'Get Stuffed', sadly no longer, and they used to bake their yorshires in a miniature loaf tin with lashings of onion gravy as a starter.
Thanks mate, I use the cold oven method, for years the ministry of war wouldn't let me do it the traditional way as it always smoked up the kitchen and set off the smoke alarms.
In my childhood, in Yorkshire, Edlington Nr Doncaster, My aunty made them, tray type ones with Rhubarb in them. It was Yorkshire Pud for Starter, Main and Pudding. Personally I prefer the larger type with an inner bit. Holds the gravy.
i just discovered your channel yesterday and subscribed after perusing your videos and playlist. I like your personality, your take on recipes, your humour, your style,etc. I think your next video should be on the chocolate sauce that goes on the Yorkshire Pudding. that way we are not placing videos that go together very far apart. just saying!!
Nicely done. You’ve reminded me for a while I enjoyed Pottery Barn’s boxed mix for puddings/popovers and your fresh recipe will be even nicer. My blasphemous 🇺🇸 opinion is any leftovers of the smaller size are a wonderful brunch/snack size to fill with chicken salad, scrambled eggs, or a hundred other things and eaten in hand like a gordita.
Hi adam sauces would be a good 1 the price of them these days for what you get my usedto make a mint sauce to die for freshly picked out the garden the shite you get these days in a jar this series his a great idea mate simply cause you make them simple and on a budget going make these now and freeze them I like mine with a fry up bacon egg sausage all that stuff Hope you are well
Aww my grandfather used to make his own mint sauce, hot water sugar and vinegar…and obvs the mint (I think) I haven’t had mint sauce in years…probs coz I can’t afford lamb anymore 😂
As a kid it was made in a 12" tin every Sunday. Cut in four and eaten with gravy as a starter, next one in whilst eating the first. Next course another slice of pudding with veggies, a bit of meat if we are lucky, and whilst eating that the last pudding goes in the oven. Then for pudding the last one is spread with home made jam. Betty was the worst cook in the world, but she could make great Yorkshire pudding or egg custard (in the same tin). Everything else was overcooked, soft veggies and cremated meat, except for some reason sausages which were best avoided.
I was lucky that both my grandmother's were great cooks. But I do remember as a kid having a big slab of yorky pud rather than individual ones. Also this log of cooked suet which was disgusting but filled you up 🤣
Hi Adam, I only cook for two but I don’t mind freezing any leftovers but what about reheating example from frozen or defrosted temp and time in oven or even air fryer. I’m going to do this on Sunday and I know there will be too many. Any help please ❤❤❤
Simply cook a big batch, then cool any leftovers. Then freeze in freezer bags. You can then reheat from frozen and they only take a couple of minutes on high
@ I don’t suppose you have a video on fish batter?. Hubby is getting me a deep fat fryer for Christmas and I want to try fish and chips and hopefully 🙏 it will be better than shop bought xxx
I often make my Yorkshires in the air fryer, using 8-9 silicon bun cases instead of a tin. I have to turn them over for the last 5 mins of cooking otherwise the bottoms can be a little undercooked.
I often hear people say they don’t know how to make home made gravy. I live in Wales, I think our version of Yorkshire puds are slightly different, we make just one large one in a pudding bowl and they’re much more stodgy.
Any fat that can cope with being really hot. So bacon fat should work. It is probably not as neutral a flavour as beef dripping (or duck or goose or veg oil) but that isn't a problem if you are having them as part of the main course. If you are serving them with jam then it might be a bit weird.
A good basic white sauce, this leads to cheese sauce, parsley sauce, etc. The key to any baking is know your oven, try a simple recipe of sponge cake or jam tarts to see how hot or not it gets. They should be the same, but they're not.
Here's a trick for filling the pudding trays with oil. Put oil in the top 3 pudding pots, about 2/3 to 3/4 full, then tip the tray gently so the oil runs into all the other pots. Simples👍
@@Adam_Garratt I use them in the kitchen, on the counter top. You rest the egg in one and it stops it rolling anywhere. Sort of like a little fence around it.
What other kitchen basics would you like to see a video on?
The perfect soft boiled egg🙂
Rice pudding, can’t get it right and gravy, proper gravy
Do a vid on Artichokes please...i cannot for the life of me Figure out all the love for them. It seems like a lot of work for very little. What is up with dragging the end over your teeth..?? I wouldn't know how to prepare them or eat them...they look so dumb. They are just a Thistle...
Roast potatoes 😊
Hi Adam, fed up of using Bisto (other brands are available) for my gravy so would love to know how to make proper gravy and the best way to roast a typical Asda beef joint (other supermarkets are available 🙄🙄‼️) many thanks in advance Andy 👍🏻👍🏻ps love the channel 👍🏻
The Kitchen Basics intro is gold!
🤣🤣
Love this! My Staffordshire mum always made the pudding in a screaming hot roasting pan then cut the pudding into big squares. Wonderful.
Hi Adam, hope you're doing well? I hope you'll continue with the budget meals as well as they really help! I only found your channel last couple months and love it! You seem a proper genuine bloke. Take care of yourself, keep doing what you enjoy.
@lukefarrell6769 thank you mate, appreciate you
Im really liking this new format Adam. Really ideal for kitchen basics. What would be really good is a playlist of 'The Basics'. Yorkshire puds - Done. Things like a basic bolognese sauce and how to freeze it in batches etc. How to cook rice, how to cook eggs in their different forms, a guide to gravy, when and what cooking fats to use for different scenarios, a basic curry, easy flatbreads etc......................
Fab ideas mate!
I’m glad you emphasised the importance of KEEPING THE DOOR CLOSED, the secret to success, great video Adam, cheers mate 👍
Thanks for watching mate
Spot on! Yorkshire puddings are a must for a proper Sunday roast, and it’s great to see you kicking off your 'kitchen basics' series with them. A recipe that doesn’t require weighing or measuring is a game changer-simplicity at its finest. Plus, it sounds perfect for making a delicious Toad in the Hole too. Looking forward to trying your method and to seeing what other essentials you'll cover. Cheers for sharing!
Hello Adam. I always look forward to your fabulous videos. Yorkshire puds are just so basic, but I can never get it right. What a fab recipe. You are a genius.
Great video, I never knew it was so easy. This will save me buying bags of Aunt Bessie's that hog loads of space in the freezer.
And once cooked, cool down what you have left and they freeze great. Then just reheat from frozen for a few mins. Way better than any pre made stuff
oh my... that intro... HAHA! Love it!
Good going, i might try this!
I like throwing a little chaos into the mix 🤣
Yorkies with a curry to mop it up in place of a naan or paratha.. gorgeous.❤
Glad your back mate
Just finished them off, family loved them. Thank you and merry Christmas 🎅
Love Yorkshire puds and homemade are the best, will have to give these a go 😊
Can't beat homemade yorkies
Great advice mate. Same exact technique I use!
Good stuff!
Did these today, I put a bit too much batter in each cavity and they spread out and were misshaped BUT they tasted lovely. Thanks 🙏 for sharing Adam ❤❤❤❤
Excellent video. What a clever idea using a glass for all the measurements. I make Yorkshire puddings all the time but the size of eggs really makes a huge difference to the rise. Cheers 🍻👍🏼 great tip. Love your curry dishes I’m making the lamb meatballs curry Monday. I found a little spice shop online selling herbs spices etc big packs about a £1 each. Massive savings ❤ thanks again.
Ive written that in my book coz thats the best recipe I've seen for them. Going over the basics is a great idea, knowing where to find a reliable recipe in a hurry in the middle of cooking is awesome. The intro is guaranteed to get us ladies (and a few lads) back for more 😉😆
Haha glad you liked my unhinged intro. 🤣
Yorkshires with roast chicken tonight 👍 thank you
You know it makes sense 😋
Definitely doing this for sunday. Love you can premake them, this will save on oven space. I also do this with stuffing and use a muffin tray to get them into good managable portions. Can you do honey roasted parsnips and carrots? My current method is abit hit or miss.
I'll add that to the list 😁
Great tip about not adding the salt until the last minute..thanks for that, I often wondered why my Yorkshire puddings looked like frisbees...😅
No problem Jane 😊
Love love love!
Good to see you Adam. Cooking rice I’m old but never get it right!
I've got a video on the channel to cook rice. It's only a few months old if you look back
Thanks Adam, look forward to seeing, more videos like this. Thanks for sharing.
I honestly can't wait to give this a try.
Adam, I love it, thank you!
My pleasure!
Blimey Adam, great stuff, I usually follow the good food one off the beeb, yours is much easier 👍 thanks
Glad to help
Hi Adam, love the way you yyou measured it all. You put a tsp of dripping in is it the same for oil? Looking forward to more videos like this ❤
Yes same for oil lovely
Hi Adam, love your channel and I’ve made loads of your recipes. Could you show us how to poach eggs so that the white is firm but the yolk is runny please? Thank you😊
My most popular video is how to make poached eggs, but I do plan on updating it.
I've seen recipes for Yorkshire pudding a few times. They look so simple I should try making them. And you can do so many different things with them after you make them. Great video, Adam.
Thanks Jim
This is a great series Adam. Please do onion gravy not using granules!
Added to the list 😁
Great Stuff Adam , The perfect onion gravy would be great .
Oh yes!
Dynamite video Adam!
Cheers Ted
I like your kitchen basics idea, really good for new starters or people wanting to brush up on their kitchen skills👍
I'm not sure I'll need it but I'll watch, cos you never know, what you don't know. Cheers Adam ❤
Thank you mate
Love it...🥰
Way easier than I thought they would be to make!
Super easy, no faffing about with measurements.
I have used your recipe for Yorkshire pudding for years it never fails 👍👍👍👍
@@davidpearson243 this makes me happy mate! Glad to be of help
hi adam,I no my way around a kitchen,your presentation skills are bang on,I’m not trying to be a smartarse,I make them pretty much the same,only difference is,after removing the smoking pan,put it straight onto the hob on a medium heat,just has you said,the most important thing is to have your fat smoking,this can be a bit difficult if you’ve got induction,that burp in the middle made me laugh,that’s one of the reasons why I subscribe!!top man!!👍👍👍👍👍👍
Love them. Thanks Adam. Aussie Bob❤
literally snorted at the new intro to this rofl, that's gold lol but I'm probably the only one here who's never tried a Yorkshire pud and I desperately need to. I love anything savoury as well so I'll have to give these a go!
I like to throw a little bit of unhinged chaos into an otherwise fairly serious video 🤣. Brings balance
Please do a hot water crust pastry with whatever filling you like. I am intrigued with this method because I have not seen it here in the States. Fascinating how it remains crispy after cooking.😊
I was hoping you'd make them by using the equal volumes method - 'tis the only way that never fails. I tend to fill the pan holes too much though, and make monster puds.
You can also add a touch of baking powder for extra lift. I've left that advice out though because the rise is absolutely nuts 🤣🤣 and totally unnecessary if a little fun
Looking foreward to the basics. Aussie Bob
Hi Adam, hope all is well? Loving the idea of the kitchen basics. Something that I have tried doing with my kids is showing them how to bring together sauces, Béchamel sauce, Hollandaise etc and even the basic Roux and making a proper gravy using the juices of the meats used. Also keeping things that they think is thrown away so they can make a homemade stock. Just a few ideas buddy
@chriswatterson6447 fab ideas mate thank you. I've got a list of video ideas I want to do in this series
I'm with you Adam, we have yorkshire puddings with all roasts! ❤
They are so good with any roast aren't they!
excellent vid! great recipe!! At what point can you add Cheese or Chives or herbs or onions?
What I like to do is add some thinly sliced onions, herbs, maybe some cheese in the bottom of the tins before adding the batter. You get a nice flavour packed bottom then which is a little different to normal puds
Basically, yorkshire pudding mix and pancake mix are fundementally the same thing, so whatever goes with your pancake (crepe) should go with the pudding.
As for oven temperature, I was always told: As hot as the oven will go!' And even that might not be hot enough!
Perhaps a bit controversial, but I actually prefer the slightly flatter ones, especially when you get a whole big one as a starter - it holds the gravy better!
Once, we went to a restaurant in Leeds called 'Get Stuffed', sadly no longer, and they used to bake their yorshires in a miniature loaf tin with lashings of onion gravy as a starter.
Basically yes. But I tend to put less eggs in pancake batter as you don't need the rise as much
Big thumbs up adam from Yorkshire. Loved the video as usual even tho I'm an expert at Yorkshire puds obviously lol ❤❤
High praise from a Yorkshire lady! X
Thanks mate, I use the cold oven method, for years the ministry of war wouldn't let me do it the traditional way as it always smoked up the kitchen and set off the smoke alarms.
If it works it works my dude
I am commenting because I watched and liked the content. Stuff like this should be taught in school. 👍
Thank you 😊
Hi Adam, I binged watched your videos yesterday, will definitely Subscribe! I want to try these homemade Yorkshire Puddings =)
@@urshp thanks for watching my friend
In my childhood, in Yorkshire, Edlington Nr Doncaster, My aunty made them, tray type ones with Rhubarb in them. It was Yorkshire Pud for Starter, Main and Pudding. Personally I prefer the larger type with an inner bit. Holds the gravy.
Love that!
THANK YOU.
Wow. They look great. Aussie Bob
Thanks Bob
As a Yorkshireman you get a thumbs up from me Adam👍😋
Cheers fella!
Mini Yorkies with nicely frazzled sausages. A quick cheat "Toad OUT OF the hole"
Love that!
Awesome, Adam!
Thanks!
Looking good!!!! Got any knife recommendations?? Thanks again
If you're feeling flush, you can't go wring with wusthof or global
i just discovered your channel yesterday and subscribed after perusing your videos and playlist. I like your personality, your take on recipes, your humour, your style,etc.
I think your next video should be on the chocolate sauce that goes on the Yorkshire Pudding. that way we are not placing videos that go together very far apart. just saying!!
Cracking video Adam, keep em
Coming 👍👏
Thanks, will do! 😁
They look delicious 😋
Thank you
Nicely done. You’ve reminded me for a while I enjoyed Pottery Barn’s boxed mix for puddings/popovers and your fresh recipe will be even nicer.
My blasphemous 🇺🇸 opinion is any leftovers of the smaller size are a wonderful brunch/snack size to fill with chicken salad, scrambled eggs, or a hundred other things and eaten in hand like a gordita.
@@The3Storms not blasphemous at all, I reckon those are great ideas for yorky puds 😋
Hi adam sauces would be a good 1 the price of them these days for what you get my usedto make a mint sauce to die for freshly picked out the garden the shite you get these days in a jar this series his a great idea mate simply cause you make them simple and on a budget going make these now and freeze them I like mine with a fry up bacon egg sausage all that stuff
Hope you are well
Aww my grandfather used to make his own mint sauce, hot water sugar and vinegar…and obvs the mint (I think) I haven’t had mint sauce in years…probs coz I can’t afford lamb anymore 😂
Added to the list mate, thanks for the suggestion!
Yum yum x. How about banana loaf recipe xx
My neighbour makes an amazing banana bread. I might ask her for the recipe
How do you make cheese sauce for broccoli &cauliflower mine always burns or lumpy lol
As a kid it was made in a 12" tin every Sunday. Cut in four and eaten with gravy as a starter, next one in whilst eating the first. Next course another slice of pudding with veggies, a bit of meat if we are lucky, and whilst eating that the last pudding goes in the oven. Then for pudding the last one is spread with home made jam. Betty was the worst cook in the world, but she could make great Yorkshire pudding or egg custard (in the same tin). Everything else was overcooked, soft veggies and cremated meat, except for some reason sausages which were best avoided.
Same here when at my gran's
I was lucky that both my grandmother's were great cooks. But I do remember as a kid having a big slab of yorky pud rather than individual ones. Also this log of cooked suet which was disgusting but filled you up 🤣
@@Adam_Garratt gran's jam roly poly pudding with custard. I've tried a handful of times, but never gotten it right.
Gravy without pan juices please Adam. Aussie Bob 😊
I would like to know how to make a rice pudding. I’m crap at it
I'll pop it on my list
Hi Adam, I only cook for two but I don’t mind freezing any leftovers but what about reheating example from frozen or defrosted temp and time in oven or even air fryer. I’m going to do this on Sunday and I know there will be too many. Any help please ❤❤❤
Simply cook a big batch, then cool any leftovers. Then freeze in freezer bags. You can then reheat from frozen and they only take a couple of minutes on high
@ thank you Adam
Look so tasty Adam, Caroline Ireland 🇮🇪
Thanks Caroline
Hi Adam just a quick question, is the Yorkshire batter the same for battering fish for fish and chips? ❤
No, it's very different. Too much egg in this for a fish batter Patsy x
@ I don’t suppose you have a video on fish batter?. Hubby is getting me a deep fat fryer for Christmas and I want to try fish and chips and hopefully 🙏 it will be better than shop bought xxx
@@Patsy-AnnMcKay I do have a fish and chips recipe on the channel yes, it's an old video though
@ cheers Adam I will have a look for
I often make my Yorkshires in the air fryer, using 8-9 silicon bun cases instead of a tin. I have to turn them over for the last 5 mins of cooking otherwise the bottoms can be a little undercooked.
Depending on your oven, turning them helps. I'd definitely have to have turned them using my crappy old gas oven
That jingle was terrifying 😂
A nice bit of unhinged chaos for balance 🤣
You have a beautiful singing voice!!
Haha it's not me, but thanks
Best meat pie please 🙏
I often hear people say they don’t know how to make home made gravy.
I live in Wales, I think our version of Yorkshire puds are slightly different, we make just one large one in a pudding bowl and they’re much more stodgy.
Ooh I do like a giant yorky pud too. Use it as a plate for all the other stuff
Can I use bacon fat? I don't have any beef fat
Any fat that can cope with being really hot. So bacon fat should work. It is probably not as neutral a flavour as beef dripping (or duck or goose or veg oil) but that isn't a problem if you are having them as part of the main course. If you are serving them with jam then it might be a bit weird.
@@andyleighton3616 thank you I've never made them before so now I know
Was that you singing kitchen basics with Adam? 😂😂❤
@@Lindapevs haha no, it's AI 🤣
@@Adam_Garratt phew wee . That intro had me crying 😂😂 xx
Scrambled eggs from creamy to hard. Basic omelette technique and fold.
Good idea aunth brenda!
💙 👍🏻
A good basic white sauce, this leads to cheese sauce, parsley sauce, etc.
The key to any baking is know your oven, try a simple recipe of sponge cake or jam tarts to see how hot or not it gets. They should be the same, but they're not.
Great ideas! X
First here❤
Adam!
John!
When measuring your flour, place the glass in the mixing bowl, any spilled flour drops into the bowl not on the workbench…well you want basic.🤷🏼♂️😂
Haha that's actually a good idea!
Here's a trick for filling the pudding trays with oil. Put oil in the top 3 pudding pots, about 2/3 to 3/4 full, then tip the tray gently so the oil runs into all the other pots. Simples👍
Will you marry me??
You need a hair band, Adam.
Why? 🤣
@@Adam_Garratt I use them in the kitchen, on the counter top. You rest the egg in one and it stops it rolling anywhere. Sort of like a little fence around it.