字幕表 動画を再生する 英語字幕をプリント Hi. How goes it? I was just looking for Gordon Ramsay over my shoulder because this is his kitchen. Welcome to Ramsey. Redemption. Mining is Monte Carlo. And this is the coolest show ever. Because I did to make over your mistakes. Sort of. Here's the deal. You tweet pictures of your nasty food, Gordon Ramsay. And then he'll text me pictures of that food. And what in the world is this? Okay, this is a tweet from Dae Chan, but its fist, it's in gravy from her school. Look at this disgusting dish. Biscuits of bright A F. The sausages are like a little tiny specials. All right, Ramsey redemption. Let's go. The first thing we're gonna do is make buttermilk for our buttermilk biscuits. How do you make buttermilk? It's very easy. You take one tablespoon of acid toe, one cup of regular whole milk. It could be lemon juice, or it could just be distilled white vinegar. Okay, we're gonna take that. You're gonna stir bit up. Do you see how it's already thickened? Hello? Butter. Milk. That was easy. Now, set that in the fridge to stay cool, because when you're making biscuits, everything has to stay cold. That's the most important thing. Next step flower. This is his regular all purpose flour. We're gonna add baking powder to it, Whisk it a little bit. We're gonna add a pinch of salt because you want to add seasoning at every level. This'll is my favorite thing to do in the whole wide world. A frozen stick of butter and we're gonna grade it in a food processor. Press down and watch how fast this goes. It's done. Okay, It's easy, but it can get messy. That's all right. Making biscuits. Why do you want chunks of butter? Because this isn't gonna give you fun layers in your biscuits. It's already soft, though, so you have to be careful. Keep your hands out of this wide because you're alive. You're alive. You're warm. Mix it up with the flower, so the flower coats the butter. That was pretty stinking Indy. Right in the bridge. Waiting is the hardest part, but you must wait 10 minutes until that butter is nice and firm again. And it's just about time. Film day. This is something your lunch lady is not doing, and that's making her own dope. We are going to make well in the center, pouring our buttermilk and then gently gently gently folding the flowers into the buttermilk. Oh, my goodness. Doe has already started to form. Hello. How easy is that? We are going to lightly flour our work surface, and we're gonna take our dough. I am making dough, but I'm doing it as quickly as possible because my hands are very warm and I don't want to melt that butter. Hello? Biscuit dough. I think I love you. All right, We're gonna fold this dough like a business letter five times and again. All right, We've got this dough all sorts of covered up in plastic, and now we're gonna let it rest for another 10 minutes. I just left flowered fingerprints all over Gordon Ramsay's very clean kitchen. Our doe has arrested. I know because it's nice and firm now, and we're just gonna take this to about 1/2 an inch thickness. Take your biscuit cutter. If you don't have a biscuit cutter. Just seems, can just make sure that you cover the ram and flowers with doesn't stick to the dough. Listen, this is a tricky part. This is the part where most people fuss it all up. Straight down. All right, that's it. No twist in. Okay, straight down and then put it on your pain. When you twist, you ruin all those amazing layers. You just create it. Why do that? Notice also how I am putting all of these biscuits really close together. Fisk. It's like to give each other hugs, and when they hug, they help each other rise. Now we're gonna put these biscuits in a 425 degree oven, but not before showing them a little extra loves. You're gonna take a brush, dip it into some heavy cream, and then brush the tops of your biscuits with the heavy cream. Look at these beauties. They are ready to go 425 degrees. Right? So while those biscuits bake off about 10 and 12 minutes, they're gonna be golden perfection. We are going to make the gravy part of biscuits and gravy. We want this pan to be screaming hot. When sausage hits it, it starts to develop caramelization. You can use your favorite sausage. I'm going for pork sausage cause I'm Puerto Rican and that's our favorite flavor. gonna want to slices up some. Otherwise, you're gonna get a big old chunks of pork in your sausage raving. And that's no fun. Oh, my goodness. Who Look at those birds spots. Do you see? That's where all the flavor is. Let it burn a little bit. That's gonna create color in your gravy. You want that? You don't want it to be that ashen. Disgusting cast were looking hot. Mess. Okay, this is ready to go. We're gonna reserve the fat to make our grid. First, you're going to add three tablespoons of flour. Mix it right in. If you don't have enough fat in the pan to make a paste, add a little butter. All right, This kid's air done, babe? Yes. Let's get back to our gravy. We're gonna add in our milk. You don't want to stop whiskey? Just getting a gravy facial. Everyone see how it's thickened. Incredible. So easy. That's arms day. Right there. Covered. Oh, and G, is that the most ridiculous, yummy gravy you've ever seen? Don't even act. You would eat this every single day for breakfast, lunch and dinner. Your lunch late. You need to have a talk. That's gonna burn my fingers. Melted butter so important as a finishing touch. Oh, yeah. Get a little shine, babe. This is like lip gloss now layers. That's what frozen butter does. Go ahead and slice. He's down the middle. It's time to plate. Put a couple biscuits down. Look at the incredible color on this gravy. We're gonna just drizzle it on top. Yes, cover, cover cover, beauteous biscuits and gravy road deemed. Come on, day. Give you lunch, lady in my Twitter handle her and I we gotta have a talk. More importantly, let's see what Gordon Ramsay has to say about these. You've got the Midas touch. Thanks so much for watching Ramsey redemption. If you have a dish and you'd like to Dean, it's as easy as taking a picture or video of it and putting it in our Twitter feed with the hashtag Ramsey redemption. Should you put your hands in a pan?