Pro Chef Reacts.. To Joshua Weissman's BEEF WELLINGTON!
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- เผยแพร่เมื่อ 6 ก.ย. 2024
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Let's see how Joshua Weissman makes his Perfect Beef Wellington!
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Please share your crepes recipe!
@@antlerman7644 next neek!
What I like about you is that your video reactions are more informative and tell us what is right and wrong without mocking the chefs. Yes, I like to watch uncle Roger for fun, but it's great to watch someone like you that's nice and respectful. keep making more videos like this and also recipes.
I appreciate that Israel! I have gotten a lot of flak for not being hard enough and for being to hard but I do try to be respectful.
@@ChefJamesMakinson sometimes you scoff, and when i'm like. Oh shit james scoffed at it. It must be really bad. I feel like you are such a good standard for what quality is. Your commentary just adds so much perspective. Never change man!
@@ChefJamesMakinson the way I see it people aren't critiquing the food but the chef. Which is wrong. You critique the food which is good because food dosent have feelings, our stomachs do. Keep doing what you're doing, we learn through our product.
@@ChefJamesMakinson just keep being yourself, dude! you are entertaining as is. it is nice that people are different. different things to enjoy.
@@avlinrbdig5715 thank you!
I can't get enough of these super informative videos as a home cook. FINALLY I found a channel where someone explains the details aptly, calmly, without flamboyance. Thanks!
Glad you like them!
your voice is always so calm and soothing. i love how you respectfully disagree without being nasty.
I love these, and I also love the recipes! As a Spaniard from Galicia, I really appreciate that you have a true knowledge of Spanish cuisine, you are the first foreigner I see that does! It's very clear that you are even better than many Spanish professional cooks at your job.
Gracias Anton! I am part Spanish! :)
I have been watching your videos for the last few days and I'm pleasantly surprised by how respectful and courteous you are towards the original cook while at the same time, giving us information on how things can be done differently/better.
Thank you for your amazing content!
Thank you so much! I try my best! :)
You can develop a really nice flavor if you put the mustard on the meat before the sear. You cook off most of the heat in the process, but it creates this incredibly dark and savory crust.
If you've ever had animal style burgers, frying mustard into the patties is the key to their flavor, but it works for steak too.
I don't cook often but when I do, I go all out. I made a beef wellington for my family on Christmas and for an inexperienced cook, it turned out SO good following Josh's instruction. I didn't make the crepe, I used the film method from G Ramsey's video. I wish I could show pictures because I'm very proud!
James you did it!! Congrats on 100k!! I remember when you had less then 7K. This is amazing. You should be proud. Such an amazing community here too.
Thanks so much!!!
So happy to see that you reacted to this video! I followed along with Joshua’s vid to make my first ever Wellington, and it turned out decent (for an amateur), though I feel like I’ve got some great takeaways for next time after hearing your insights on this method. Thanks, Chef!
That's awesome! :)
Very happy to hear a chef espousing the use of *proper* mustard :) Much as I appreciate the flavour of a nice Dijon mustard there are times where I just want the mustard and not the additions. I always have a tin of mustard flour for cooking, I wouldn't be without it nowadays.
Definitely nice seeing how respectful you are to the original chef, as others have said. It makes a pleasant change seeing constructive criticism being offered.
Thank you!
Maybe people like *Improper* mustard too
I actually made this recipe.
I did it to challenge myself. At that point, I've been cooking for about a year, and I wanted to see what I can do.
It turned out great! I was geniuinely proud that I got it almost perfect on the first try. I even made a lattice, spent like 30 minutes cutting puff pastry with a piring knife. It had some flaws, but it looked really good for a first attempt.
Glad it worked out so well for you!
Mine, much less so. One Christmas, my daughter and I were doing dinner. Me, Beef Wellington; she, well.... she had to try for Salmon Wellington. For space reasons, we had to share the same baking sheet, (hers went in later than mine). The salmon gave up a bunch of water and kinda liquefied our pastry about half way up. Appetizing.
Live and learn...
11:16 Take a string, wrap the string around the meat to measure it's circumference, and use length of that string to lay out your filling.
James’s “hnnnn” is roughly equivalent to an Uncle Roger “hiyaaaaaa”
😂
I've been there and made mistakes with my first wellingtons. After watching this I have identified two of the errors I made.
My favorite sauce and side is bearnaise with hasselback potatoes.
just whats needed on a cold snowy Sunday..bravo!
Perfect! 😉
I always wondering how many years is Chef James being a chef every time he say "for many years"
I started at 14
Love your reaction . Really get a lot of valuable information, inspires me to become chef like you🥰
Happy to hear that!
I attempted Josh’s version as my first time making beef wellington. For me, it was more of a challenge to find beef tenderloin and puff pastries. I ended up using crescent dough instead. It was a real good learning experience, in terms of prep time and what I can do better. You’re right on have the plastic wrap underneath first, way easier. I’ve some other videos since, and I plan to incorporate their tips next time I attempt it!
I hope it's easier next time!
That's a nice sweater
Thank you! it was a present!
Greetings from Northern Alberta, Canada. Checking out your reviews and learning from you is a great way to relax after a long day. You have a soothing voice. Thx for sharing your knowledge 🤗 💙
Awesome, thank you!
Something I've actually made for once! Having made both Joshua's and Ramsays I honestly prefer the Ramsay version as a home cook. It's more straightforward. Probably wasn't helped by me not being a fan of whiskey ( I just keep a bottle handy for guests)3 table spoons isn't overpowering but it's there - a woody smoky sweet taste. And I felt the crepes were a lot of work but not a lot of effect.
Ramsey's is more straightforward and I would say a bit easier for the home cook. But Joshua did make it more the traditional way.
I learned a whole lot from watching you. I'm glad I found your channel because it's helped me to improve my cooking, especially during the current economy where things are more expensive. I find that cooking at home has become even more important nowadays especially if you're trying to save. Many thanks!
You are so welcome!
You... pursed you lips a lot. Not disagreeing, very informative.
This is a hard task, I like thinly sliced meat, my wife likes ribeye, I have learned to cook both ok.
You are wise, "you must learn to do it the way you like" (paraphrasing) absolute truth.
Thank you again, chef.
I'd love to see a collab between yourself and Joshua!
I would like that a lot! He does a good job! It's just the distance that is the issue.
I made US version of the game wellington I had when I was back in England, moose with wild pig ham, it was amazing.
Joshua Weissman is very fun to watch and adds his own wit and humor to keep things entertaining and engaging. You on the other hand, have opened my eyes to a whole new world of food and cooking, you’re channel is very informative and important; perhaps this is the only cooking review channel that I find interesting. It would be awesome for you to be featured with some of the people you review. Congrats on your 100k subs, it is very much deserved, and I give my best wishes for you and your channel!
Thank you very much!
Really? While I appreciate Joshua Weissman's culinary expertise, I find his constant flirting with the camera & innuendos & juvenile humor grating.
@@loriki8766 Everyone has their own perception.
I like that you point out that you can condense the ingredients and are so informative and each step and ingredient. Thank you for your time ❤
Thank you!
Well... i do satte the tenderloin semi frozen... so its guaranteed that don't cook inside and i can "fry" easier ... i mean i don't know if im doing it wrong or not but, it will go to the oven anyway
I’m so glad I found your channel! It’s been difficult to try to find different recipes which include a science behind. Thanks Chef James for helping us to make it easier and simplified.
You are so welcome! :)
In Serbia, or former Yugslavia in general we call crapes pancakes, it is so delicious with some fruit jam or nutela with crambled cookies. Trick to avoid lumps is to mix well milk and eggs 1st before you add flour and oil. Pinch of salt is also a must. Also using mixer instead of wisk would make them more flufy and less gumy.
Also old fashioned pans make them better and less dry then a non stick ones.
I've made "authentic" beef Wellington many times.. Recently I wanted it but didn't want the troubles... May sound blasphemous but recently I made a quick duxelles, reverse seared two filets and warmed some liver pate...Baked two of those frozen puff pastry "cups", layered the pate, duxelles and slices of filet into the cups and served with mixed greens with a mustard vinaigrette... Took about 30 minutes... Looked great and my girlfriend loved it... That's a win win? Love your channel, take care.
Thank you for another wonderful video, Chef James! You are a wonderful teacher (but I am grateful that, as a home cook, I will never have to deal with a disappointed head shake or The Pencil).
You are very welcome!
Chef James, thank you! My husband is a pretty good home cook and a lot of these tips are very helpful. I don’t consider myself a cook but I’m learning so much here and I truly appreciate it 😊
You are so welcome
Love Joshua’s videos, much like yourself very thorough… excellent video as always James, glad your feeling better
Thank you Mark I'm feeling a little better still have a cough I hope all is well with you!
If you haven't reacted to Anti-Chef yet, you absolutely should. And I'm not saying this to have someone criticize anti-chef (who admits he doesn't know what he's doing half the time) but to have a calm voice saying what might have worked better when he does mess up or why something didn't turn out right. Also, we'd get your commentary on Julia recipes.
I should have a look!
Excellent. Love the precision. We can always improve. Thank you
So true!
I love how you respectfully comment on others video, and all the information you add.
I appreciate it thank you!
Conola oil can be yellow like olive oil too. I bought brand like that once.
I have never seen the duxelle made by hand! 😲 It’s always done in the food processor - he’s probably still there now doing it! 😂
Thank you for not letting these other channels make it seem so easy 😂
I like to sou vide the tenderloin to rare first and then assemble the Wellington. It comes out a beautiful medium rare with golden brown pastry. 😃
I've never until today seen a recipe for beef wellington that called for crepes. Most people consider the prosciutto sufficient. I think Alton Brown had the addition of some dried apple in his, but I never knew crepes were part of it.
My father's old French cookbook calls for crepes to make a beef Wellington
your voice is soooo so soothing man, I love it! I can only imagine what it would sound like if you recorded in a room with less echo n stuff
Thank you, sadly that's not going to happen anytime soon as I live in a small apartment. And I can hear everything I can hear the neighbors as well and that shows up on the recording sometimes 🙄
@@ChefJamesMakinson your content is top notch either way! Been binge watching ur videos since they first got on my recommended page :)
14:49 the reactionssssssss
Funny, I thought to myself, "Yo...that pan is too small for all that duxelle!" at exactly the same moment you talked about it! hahaha
Chef Janes explains vividly and very detailed.
One question I’ve had about Wellington is if you’re worried about burning the puff pastry but still think the meat isn’t ready, could you tent w/aluminum foil to prevent it from burning, once it’s golden brown?
Yes you can if your oven is a little too hot and it's cooking a little too quickly but check the filet with a thermometer to be sure
cant wait for sir to course, he is the embodiment of think first before you talk,
Chef James. I’m a very picky eater and even as a kid I wouldn’t eat. But these are good recipes and techniques that you’re sharing with us
My only problem is adding any liquid to the duxelles. I cooked mine in oil be first time, but a friend recommended I just use a dry pan. Honestly they were right. The duxelles absorbed the juices from the beef and fat from thin sliced prosciutto much better.
Joshua looks like a child back then 😂
am amazing mothers day breakfast child ❤️ takes the pressure off the old man
🤣
I USE GRAY ÅURPOND IT GIVES A MORE ROUNDET FLAVOR I THINK
From what I saw the oil that he is using on 5:00 is probably Grape Seed Oil, that looks like Olive Oil, but is really neutral in flavor and have high smoke point, here in California at least it's quite common and local grape seed oil from the Napa Valley area for example usually comes in wine bottle with a Olive Oil pourer like top.
It's possible if it was over here I would say for sure it's 100% olive oil as we only have like two or three different varieties of the grocery stores typically
@@ChefJamesMakinson he was just using a brand of canola oil I have the same kind
Curious, can you take the circumference of the beef with a string and then use that as a measurement for the spread of the mushroom duxelle? You wouldn't even need a ruler or anything, just wrap the string, cut it where it makes the circumference and lay it out as a measuring stick. Just an idea.
As usual, i appreciate your calm, respectful and as always informative commentary. I always learn something new!!! Keep on making me a better cook (my wife and kids will no doubt appreciate it)
Thanks, will do! :)
PS Chef James just did your recipe for mashed potatoes with a Southern tradition of chicken fried steak and the crowd went wild. Chef’s kiss! (Disclaimer: i made the healthy(er) version of all so only 390 calories versus the 1700 (!!!!!) it usually entails. All hail the air fryer lol
I would love to see you take on Francis Mallmann’s cooking and how he uses burnt/charred as a flavoring
In Sweden we allways Called crepès “pannkakor” or translated “pancakes “ so when we se other people make pancakes we get very confused lol.
Everyone in Sweden knows how to make crepes!
lol James i seen you go into Melt Down Mode @ 12:30 Hahahaha keep the Vids comin Buddy we love them!
I used the babish video to make one once. It came out great. The wrap did help with rolling everything tight. I don't remember making any crepes for it. It was good but, considering the prep time, you could cheat a very similar flavor in easily half the time.
I make a dish using ingredients similar to the Duxelle. but leave the mushrooms in larger pieces. This get wrapped in beef sliced about 1/8" thick. The rolls then get browned in lots of butter, covered with heavy cream, and simmered until the sauce thickens. Yes, the beef ends up well-done, but we sometimes have guests (none related to me, I promise) who refuse to eat any meat that shows even a hint of pink.
Not sure what you would call it, but there it is. Obviously, if you are counting calories or limiting your fat intake this would NOT be the best choice. That said, it goes really nice with roasted baby reds.
For the record, beef roast in our house generally gets heavily seasoned, bagged, and spends the next 18-24 hours in a Sous Vide bath at 132F. It then spends an hour or so on the counter, gets dried off, oiled, seasoned again, and heads to a 500F oven to get a nice crust. End result is generally on the rare side of medium-rare.
I generally prefer my beef somewhere between medium-rare and needing to chase it around the kitchen. If seasoned nicely, I'm good with room temperature if I know how it ha been handled previously. I live in a rural area, so I have the ability to monitor how the meat was handled starting from the point where the butcher gets out of the truck with a .22 rifle to pick up the animal.
So glad I found your channel a while back. Your videos are always great.
Chef Makinson, you’re clearly extremely knowledgeable and your videos are just so inspiring!
I’ve made a few beef wellingtons so far, and am looking for ways to improve them, as a Kosher eater.
I’d really love to hear your opinions on substitutions for the Parma ham (I tried cured duck breast, which was delicious but a bit too thick)- flavor and texture wise.
Also, I’ve been trying to come up with a recipe for a non dairy puff pastry, which isn’t just margarine and flour. Would you happen to have any recommendations on that as well?
I haven't made a dairy puff pastry, but it will have a different texture when using other oils instead of real butter
I guess my first one was a fluke, because it was perfect! Also, I use tarragon in my duxele and cognac in my mushroom pepper sauce!
When chef James shakes his head, you know you F up hahahaha
😂
"If you make it at home, make a couple [sauces]"? I made a bordelaise sauce (and from-scratch brown stock, espagnole and demi-glace as mother sauces for it) to go with a Beef Wellington for Christmas, the first time I'd ever made a really involved French sauce from scratch, and I swear it was like triple the amount of work the actual Beef Wellington was. Couldn't imagine making even more sauces.
Love the information on proper use of plastic film.
Thank you!
My first beef wellington was actually my best. I've been chasing that medium rare ever since.
Please please Chef, do your version of beef Wellington. I would love to see it. Also what about a series where maybe you mke a dish you're not as comfortable with and show how technique can help even if you're not familiar with the dish. Idk just spit balling.
I want to later on but the second idea is really good! Thank you!
@@ChefJamesMakinson How about an episode where you chime in on Sous Vide, targeting the beginning cook? If there is a cooking technique that is harder to screw up with, I haven't found it.
@@ChefJamesMakinson a 007 chef James series would be nice where you display the chef/restaurant recipe Vs improvisation for the amateurs 😂
I think many people already said it, but I really enjoy your videos. They’re informative and cool. I like Uncle Roger too, but he’s bit offensive in a sarcasm way😅 Best I enjoy is the combo of you reacting of uncle roger! That’s gold
I appreciate that! I have heard that a lot! haha :)
@@ChefJamesMakinson Frankly, it's sometimes entertaining to watch you attempt to NOT react when Uncle Roger takes the humor down the NSFW path.
Love the vid and followed ya recipes a few times when cookin for fam..
Random question but my son wants to be a chef, I've told him he jus needs to start in a kitchen peelin spuds and washin dishes (not the most inspirin bit of info).. Any advice? He's currently 17 if that makes a diff...
Should he be doin college, apprenticeships or anythin else?
Thank you very much! I have made a video on that not that long ago which I would recommend that you see but yes. if he's only 17 I would recommend that he gets a part-time job in a very good place if he can, to get used to the kitchen environment to see if he likes it before spending your money on tuition for college or anything else. I'm going to be very honest, chefing is not for everyone, we do work a lot of hours and it is very demanding. So I hope it turns out to be a passion of his and I hope he enjoys it!
Hilarious comment about the duxelles. I actually deeply enjoy mindlessly chopping mushrooms for 20 minutes as the wine kicks in 😛
😂
Love these reacting videos. Keep it up James! 👍
Thank you very much! I hope I added useful tips!
Congrats on 100,000 subscribers!
Thank you so much!!
Looking forward to checking out your recipe videos!
Could have been avoocado oil. Is high heat and looks like olive oil.
Hace un par de meses comí por primera vez esta delicia , no hay palabras para expresar la fiesta que hubo en mi boca , es exquisito! Gracias chef .
I've not made a beef wellington before, I have to wonder if Serano ham would be a decent substitute for Ramsey's choice of parma. Then again it's got a fairly mild flavor so the mustard, especially English mustard seems like it would really overpower it. The thought of making multiple beef wellingtons to test this might leave me just following an existing recipe.
I literally had a thought this morning: "I wonder if any chefs have reacted to Joshua Weissman's videos". Then I see you did just 23 hours ago!
😂 nice!
@ChefJamesMakinson I really enjoyed this. I appreciate your calm presentation, especially today when everyone seems very hyper. But this is no surprise, being you're a chef and having to work in high-pressure situations. Keep up the good work!
Matty Matheson has a beef wellington which was ...entertaining. I really enjoy your videos.
In the case of the Wellington, wouldn't you want it a little dry? Its also why i don't like Joshua's ducelle. The point of these layers is to absorb moisture from the center and prevent the pastry from being soggy... why introduce moisture to the desiccant layers?
you don't want the meat to be dry just the puff pastry the crepes help with that
@@ChefJamesMakinson Thanks, so you can absorb too much then.
Man congrats on 100k
Thank you so much!
Congratulations on 100k Sub! It’s been a long journey, join the channel when it only had 40k subs.
thank you!!
One video from you and I learn a lot of stuff.
The whiskey he used was Elijah Craig, it's quite good 👍
Your face a few times absolutely cracked me up!
😂 Im getting more used to the camera. its only taken 200 videos! haha
Should be rice bran oil or clarified butter, anything else might as well be motor oil.
😂
love your videos Chef! glad i found your channel! keep the good ones comin!
Thanks, will do!
Great reaction!
we at home put in our duxell duck liver pate.
together with the mushrooms great taste
very tasty!
Holy smokes you're not kidding about 10 minutes of chopping, that's nuts
I've always wondered, is it possible to use dehydrated mushrooms for the duxlex?
Yes
would love to see your crepe recipe, Ive always wanted to try a crepe. Never can find them in any restaurant so ill just make some! im sure theres good recipes on youtube but i like knowing what im making is authentic which I know yours would be
I'll have to make it!
I’m a big fan or a German mustard for my wellington
If I have a signature dish, then it is a Venison Backstrap Wellington.
Hi Chef James, I recently found your channel, and I am absolutely in love with it! I am so grateful for the explanations you provide with your analyses of other chefs.
I was wondering about one thing: Why is it common to remove fat from food when a lot of the flavor lies there? for example in your chicken stock recipe you remove the fat, or in an Irish stew recipe with lamb the recipe called for cutting off the fat from the lamb... why?
You can leave the fat on but you have to control the amount that you add to a dish if you leave all the fat on a steak without trimming it you're going to be boiling it when you saute or or it'll catch on fire if you're grilling it
When cooking meats like steak or chicken in a pan, do you get the pan hot before adding oil or oil in a cold pan or does it matter? Thanks for all your content! I always seem to learn something from you!
Heat the pan first and then add the oil
Have you ordered your silver play button plaque? I hope you do an unboxing 😀
I did a few days ago! it will take a few weeks to arrive. if you guys want I can make an unboxing video! :)
I've made exactly one beef Wellington and it was good, so the first one isn't always bad 🤷🏻♂️
The "crêpe machine" is called a billig, pronounced "billik".
Chef James is holding back is super secret crepes recipe 🤣
😂
Didn’t regusea sort of debunk the whole “do not flip the steak or you ruin the crust” thing? Maybe there’s a different reason for Wellington just curious
I don't know but Heston Blumenthal did another experiment by flipping the steak multiple times during the cooking process to perfect the steak