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  • 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?

Hi.

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マスターシェフコンテスト出場者が給食を換金できる?| ラムジーとの交換 (Can a Master Chef Contestant Redeem a School Lunch? | Ramsay Redemption)

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    林宜悉 に公開 2021 年 01 月 14 日
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