Charismatic chef Gary Rhodes shares some great advice about how to prepare a British classic – roast beef and Yorkshire puddings. Great recipe ideas from Gar…
Video Rating: 4 / 5
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Video Rating: 3 / 5
Monpetitchou0December 19, 2013 at 5:42 am
My mother has swore by this yorkshire pudding recipe for years
paucceriDecember 19, 2013 at 5:46 am
one of thebiggest misconceptions is that searing meats ‘seals in the juices’
Sue HodgsonDecember 19, 2013 at 6:05 am
There’s nothing quite like *Beef and Yorkshires* …
crazycool1128December 19, 2013 at 6:45 am
why does he always use so much salt?
arkmalfiusDecember 19, 2013 at 7:39 am
Doesn’t he look like Vegeta
Marc LeungDecember 19, 2013 at 8:38 am
John Barnes!
ravenbones1December 19, 2013 at 8:49 am
is this guy for real?! I haven’t seen hair that bad since Flock of Seagulls
over 30 years ago
hevoxDecember 19, 2013 at 9:17 am
browning doesn’t seal anything. browning is done for two things and two
things only – aesthetics and flavor…
ravenbones1December 19, 2013 at 10:02 am
reminds me of the Flock of Seagulls look from the ancient ’80’s ROFL
FerretJohnDecember 19, 2013 at 10:07 am
He may be a good cook but he looks like he’s picked a bad day to stop
sniffing glue
chap666ishDecember 19, 2013 at 11:00 am
He hasn’t a fucking clue about Yorkshire Puddings. Maximum height = thick
batter?? Totally wrong. Thin batter but VERY HOT (smoking temp) fat = extra
raised puddings.
Flavio EspinozaDecember 19, 2013 at 11:25 am
dont b hatin on his swag, swerve
SuertsjeDecember 19, 2013 at 11:38 am
burnt yorkshire pudding?
starshooter10December 19, 2013 at 12:26 pm
lol WTF is that on his head?!
chipalikeDecember 19, 2013 at 1:02 pm
that hair…. EPIC
martyn hartleburyDecember 19, 2013 at 1:58 pm
ultimate bullet-proof yorkshire pud recipe 3 eggs 3 heap tablespoons of
flour and half a pint of milk whisk till smooth and the the yorkshire
pudding tray been in the oven for an hour at 230c (with oil) pour it and
shut the door and don’t open it till they are cooked (which should be about
half a hour )
urplereenDecember 19, 2013 at 2:55 pm
“New classic”…?
chockycake1December 19, 2013 at 3:23 pm
Beef…season with a mix of flour and mustard powder..black pepper..no
salt! Then 20 mins at Gas 9, turn down to Gas 5 and cook for 15mins to the
1lb for rare beef..allow to stand for 30mins..and I guarantee it will be
perfect! Thanks Delia for another fool proof recipe. 🙂
ElyasZyoudDecember 19, 2013 at 3:25 pm
Beautiful 🙂
ahmed mubarekDecember 19, 2013 at 3:48 pm
That looks like over-risen and burnt Yorkshire pudding to me and I know
because I’m from Liverpool 🙂
RuleNr34December 19, 2013 at 3:54 pm
A bottle of milk? How much is that supposed to be? Do you live in the 50s?
DamienT98December 19, 2013 at 4:14 pm
Is the secret to burnt yorkshires, to leave them in the oven too long?
damobyrneDecember 19, 2013 at 4:59 pm
He smiles too much