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  • (dramatic music)

  • - On and off, on and off.

  • Hey guys, this is Inga and in this video,

  • I will only be making Gordon Ramsay recipes for 24 hours.

  • This is probably the hardest cooking challenge

  • I have done yet.

  • Gordon Ramsay is one of the most influential chefs

  • in the world, and he's also known for being quite tough

  • in the kitchen.

  • - You're (beep) useless.

  • That's why it's called (beep) non-stick!

  • I've had enough!

  • - I feel like quite might be an understatement.

  • Nothing can be more difficult

  • than just being able to make his recipes right.

  • But because some of you put it in the comments last time

  • that you wanted to see me take up this challenge,

  • I am here to make it happen.

  • In the next 24 hours, I will be making

  • some of Gordon Ramsay's most viral recipes here on YouTube.

  • I'm going to do everything I can to make sure

  • that I recreate this as perfectly as possible

  • so that I won't be an idiot sandwich.

  • But in all seriousness, Gordon Ramsay is a chef

  • that I look up to a lot.

  • While I definitely am intimidated, I am also very excited

  • and I'm actually gonna go straight into it,

  • because there is no time to waste.

  • It is eight o'clock in the morning right now

  • and I'm going to make some breakfast.

  • Scrambled eggs are arguably

  • one of Gordon Ramsay's most famous recipes.

  • He's gone on so many shows just to show people

  • how to make what he describes as the perfect scrambled eggs

  • and there is this huge emphasis placed on it

  • having a creamy and fluffy texture.

  • The most famous technique too is probably the part

  • where he goes on, off, on, off.

  • So that's what I'm going to be trying to do today

  • and here are the exact ingredients I'm going to be using.

  • We need some eggs, some butter, some creme fraiche,

  • sourdough bread because this is what Gordon Ramsay

  • serves his eggs on.

  • He also serves it up with some vine tomatoes

  • and some mushrooms and some chives, and that's it.

  • I'm gonna prep my chives real quick

  • and then I can get started on the eggs.

  • Wish me luck because I feel like I'm going to need it.

  • Slicing up my sourdough bread,

  • also making sure I cut a generous portion.

  • Once that's done, I'm gonna saute

  • the mushrooms and the tomatoes.

  • Putting in two mushrooms, whole mushrooms.

  • He did say not to slice them up.

  • Also putting in my vine tomatoes, keeping them on the vine.

  • I'm gonna leave that there, let it do its thing

  • and now I can get started on the eggs.

  • Over here in my saucepan, three eggs,

  • also a knob of butter.

  • I haven't started the heat yet,

  • I haven't beaten them in together

  • because that's what Gordon Ramsay said

  • that you do not wanna do.

  • This is it, this is the most critical part.

  • Putting this over the heat now

  • and I'm just gonna keep stirring and do the on off thing.

  • Gonna get this right.

  • Beat it in.

  • There isn't an exact time frame.

  • I'm just gonna eyeball this,

  • once it starts getting a little creamier.

  • Off the heat, back on.

  • This is pretty nerve-wracking, you guys.

  • Oh my God.

  • Make sure I keep stirring.

  • Back on, and off.

  • On and off, on and off.

  • Oh my God.

  • I think it's coming together.

  • I believe this is the part where I add the creme fraiche,

  • which will help bring the temperature back down.

  • And that is in.

  • Now I can finally do some seasoning.

  • Chives in.

  • The chives are supposed to make this sexier

  • and based on what I'm smelling, I feel like that's true.

  • All right, so the eggs are now done.

  • I'm gonna go grab my bread, which has been toasted

  • and plate everything out.

  • First things first is the bread.

  • Then I'm gonna put my mushrooms.

  • Vine tomatoes.

  • Drizzle a little bit of olive oil.

  • Putting the eggs on.

  • (jazzy music)

  • So here we are.

  • This is Gordon Ramsay's definition of a perfect breakfast.

  • I tried to make it look

  • as much like his finished product as possible.

  • I don't normally eat my scrambled eggs like this,

  • but I can totally see why cooking it this way

  • would make it extra creamy, and it smells amazing.

  • I really hope I didn't fail.

  • Oh my God, I'm salivating.

  • This is incredible.

  • It really is super super fluffy.

  • The sourdough also has this robust flavor to it

  • and paired with the creaminess of the eggs

  • and the fragrance of the chives,

  • everything just comes together.

  • I feel like I'm eating at a really fancy hotel.

  • I'm also going to give the mushroom and tomatoes a try.

  • I didn't even really need to flavor it

  • because the tomato is already so sweet

  • and the mushroom kind of soaked up a little bit

  • of that flavor.

  • I really can't get over this egg though.

  • I feel like I'm going to be eating incredibly well

  • for the next 24 hours, if I do the recipes right.

  • All right, so I'm gonna go make myself a cup of coffee,

  • enjoy it with the rest of breakfast

  • and I will see you guys when I start working on lunch.

  • Breakfast was pretty incredible but now I am ready

  • to start making some lunch.

  • I am planning on making Chef Gordon Ramsay's

  • famous chicken parm recipe.

  • The specific video I'm following

  • has been viewed 10 million times.

  • Chef Gordon also uses some pretty interesting techniques

  • in this one, so today I'm gonna give this a try.

  • Here's what I have.

  • I have my chicken breast here.

  • I also have some broccoli rabe,

  • which is also known as rapini,

  • which is what he serves his chicken parm on.

  • Fresh mozzarella cheese, some smoked paprika,

  • some salt and pepper, some spaghetti.

  • And then I also have the breading station on standby,

  • flour, egg wash and panko breadcrumbs.

  • And I also went ahead and made some marinara sauce yesterday

  • because I knew I would run out of time today,

  • so thank you me for doing some prep work for myself.

  • Let me get started on the chicken.

  • Cut it in half so then it can double in size.

  • So Chef Gordon actually uses a rolling pin

  • and some parchment paper to roll out his chicken breast

  • until they're thin and even.

  • Put it on here.

  • Cover it up with the other half and roll it.

  • I am trying real hard here.

  • Well, the good thing is, here's what we have.

  • It does look a lot thinner, which is nice.

  • It definitely works,

  • it just takes a little more time and effort,

  • but I can see why it's useful.

  • Now we have it thinned out and it is ready to be breaded.

  • Chef Gordon said that panko breadcrumbs,

  • as they are, are really boring.

  • We're gonna spice it up the way he did,

  • adding in some salt and pepper, a little of smoked paprika

  • and then some Parmesan cheese.

  • Generous portion right there.

  • Gonna mix this in together.

  • I can smell how good this is going to be already.

  • I'm gonna start off by taking my chicken

  • and just covering it with flour, and move to our egg wash

  • and just drown it in the panko breadcrumb mixture.

  • This can ensure that is going to be very crispy.

  • Once I am 100% sure that this is completely coated,

  • we are going to use

  • that parchment paper rolling method again

  • to kind of press this into the chicken.

  • Just make sure you use the other side,

  • so it's not just raw meat.

  • The breadcrumbs are really kind of sticking

  • to the chicken now, so that's really cool.

  • The next thing he actually does is to cook his spaghetti,

  • so I'm gonna throw this into the pot right now.

  • Definitely a lot of things going on at the same time

  • but on the other side here,

  • I am going to start frying up my chicken.

  • Because he uses grape seed oil,

  • I am also going to be using grape seed oil.

  • Giving me some nice sizzling sounds.

  • He also specifically mentioned two and a half minutes

  • on each side, so I am timing it on my phone.

  • Around when there's 30 seconds left,

  • I'm gonna add some butter in

  • because he says it helps make the color

  • an even nicer golden brown.

  • This color is amazing.

  • It is a beautiful golden color.

  • I love it.

  • Now the cheese, the butter and okay, let me focus again.

  • It's so gorgeous.

  • We're going to put in two big heapfuls of marinara sauce,

  • layer on my mozzarella cheese.

  • I know it's a lot of cheese,

  • maybe I cut mine a little too big.

  • Salt and pepper, and I'm gonna pop this in the oven,

  • just to let the cheese melt a little bit.

  • It is a little tricky trying to do everything all at once

  • but I have my spaghetti also ready now.

  • Season it with some olive oil again, salt and pepper,

  • just a tablespoon of tomato sauce

  • because you don't wanna drown it in the sauce,

  • freshly torn basil and parsley.

  • I'm just gonna give this a gentle toss.

  • That's looking pretty good.

  • I also boiled the broccoli rabe

  • and sauteed them really quick, and now I pretty much

  • have all the components ready.

  • I just need to pull out the chicken parm

  • but I am ready to plate it up.

  • First up is the broccoli rabe.

  • Spoonful of marinara sauce.

  • The chicken parm, which is a giant piece of meat.

  • I don't have that tool that Gordon Ramsay had,

  • but I do have my chopsticks.

  • Get some sauce right on here again.

  • Generous heaping of Parmesan, and there it is.

  • This is Gordon Ramsay's chicken parm.

  • It looks pretty awesome.

  • Woo, I am so tired, I just need to sit down for a second.

  • Let's see what this looks like if I cut into this chicken.

  • I'm also really hungry so I don't know if I'm biased

  • but this is really good.

  • Remember how we put so much of that flavor in the breading?

  • You really taste it.

  • It's perfectly seasoned, and then you still get that crisp

  • from the breading as well, and the chicken isn't overcooked.

  • You hear that crunch?

  • Gonna eat a little bit of this broccoli rabe for health.

  • Isn't too seasoned, so then it complements

  • the taste of the chicken.

  • Pasta going in.

  • I really like what Chef Gordon said

  • about almost just staining the pasta.

  • None of it is too much or too little.

  • I probably didn't have to put that much mozzarella.

  • I can see why this is another one of his really top recipes.

  • And you know what?

  • The rolling pin trick actually worked,

  • 'cause if you look at it,

  • the chicken really isn't too thick at all,

  • and the breading actually stuck to it,

  • that's why it's so crispy and so flavorful.

  • Chef Gordon Ramsay, what can I say?

  • I have nothing else to say but praise.

  • All right, so I know for dinner,

  • I have a pretty difficult recipe coming up,

  • so I have to do some prep work for that,

  • but for now, I am going to sit down and relax

  • for a little bit more and enjoy my meal.

  • Finished lunch not too long ago,

  • did a lot of cleaning up and checked some emails,

  • but I am actually going to get started on dinner prep,

  • because for dinner today, I am going to tackle

  • a pretty intense recipe and it does involve

  • a lot more prep time, so let's get started.

  • So what I'm gonna attempt to make for dinner

  • is Gordon Ramsay's beef wellington recipe.

  • Beef wellington is probably

  • one of the most classic English dishes.

  • It's actually classified as pie,

  • even though it doesn't look like it,

  • but I would say it's one of the more extravagant dishes,

  • when you're having a very fancy dinner,

  • maybe a Christmas dinner, that's when you would enjoy it.

  • I've always wanted to try and make beef wellington at home.

  • I guess today is the day.

  • Chef Gordon actually did a video a while back

  • of him making a Christmas version of his beef wellington,

  • so I'm actually going to follow that recipe,

  • without the chestnuts.

  • It's summer right now and I have not been able to find any,

  • otherwise everything else will stay the same.

  • Let me show you guys what I've got.

  • This is my beef filet, also known as tenderloin steak.

  • I tried to wrap it in cling film to help it keep its shape.

  • And then we have some mushrooms, some parma ham,

  • some thyme and of course, the puff pastry.

  • And then I also have some English mustard,

  • which we'll paint onto the filet.

  • So essentially, you can see that there's just

  • a lot of layers that we'll have to build.

  • So first things first, I'm going to season the beef.

  • Also have my tongs here, so I'm ready to do this.

  • There's a lot of oil everywhere.

  • Doing these sides as well.

  • So here we have my beef filet.

  • What I need to do really quickly now

  • is to brush on the English mustard.

  • The beef will then soak up all of that mustard flavor.

  • So now I'm gonna let this rest to the side

  • and get started on the mushrooms.

  • So I have a lot of mushrooms over here

  • and I need to chop them all up.

  • Just following the recipe and frying them

  • until they lose some of that moisture.

  • Chef Gordon also adds in some fresh thyme

  • so I'm gonna go ahead and do that as well.

  • This is probably gonna take a few minutes,

  • so I'm gonna check back in once this is done.

  • Things are looking pretty okay, gonna keep going.

  • Now I can get to wrapping,

  • starting with our parma ham layer.

  • I feel like essentially this step is like making a log cake,

  • just that instead of cake, it's meat.

  • Parma ham has a really really strong smell

  • and according to what Chef Gordon Ramsay said,

  • it helps to add a sort of lightness to the beef wellington.

  • There we go.

  • I'm just adding some pepper.

  • This is what my mushroom looks like right now.

  • It almost looks like ground beef, but it smells really good.

  • I'm gonna spread a thin layer on there,

  • using the back of the spoon, make sure this is all even

  • and then once that's done,

  • time for me to put the meat back in here.

  • Carefully, like so.

  • Carefully lift this up, there we go.

  • As tight as it can possibly go.

  • Twisting the edges.

  • Once this is looking tight,

  • now I have to chill it in the fridge for 15 minutes.

  • This is what our little package looks like.

  • I've also gone ahead and rolled out my puff pastry.

  • Now it's a matter of wrapping the puff pastry

  • around this meat baby.

  • Just go like this.

  • All around it like this.

  • Fold this over.

  • On the sides here, wrap this up.

  • Again, super tightly.

  • It's like a giant sausage right now.

  • You want it to look like this.

  • Let it rest again,

  • 'cause that's what Chef Gordon says to do, so.

  • It has been another 20 minutes.

  • I have my chilled beef wellington here.

  • I'm gonna unwrap it now and then glaze it with the egg wash

  • and also just carve out a pretty pattern on top.

  • This is what he did, so I'm just mimicking his action.

  • He said to pull it down, curve it lightly.

  • I really want this to work.

  • This cut of meat is also extremely expensive.

  • I would not want it to go to waste.

  • Finally, just going to sprinkle on a bunch of salt.

  • I'm gonna be really careful about not overcooking this

  • because Gordon Ramsay would not like that.

  • He also doesn't like it too raw.

  • So medium rare, gonna aim for that.

  • All right, popping this in the oven.

  • Once that's done baking, I have to rest it for a little bit

  • and then it's the final reveal.

  • Fingers crossed again, and I will see you guys soon.

  • All right friends, here it is.

  • My beef wellington is out of the oven,

  • and this is what it looks like.

  • The color doesn't look as rich as the one

  • that Chef Gordon Ramsay had, but it smells really good.

  • I'm just a little nervous that it is overcooked.

  • I definitely think it is far from perfection,

  • but I am excited to cut into this now.

  • Oh boy.

  • The juice is running out but you guys!

  • It is not overcooked.

  • Oh my God!

  • You can see the layers here of the puff pastry.

  • I normally love my steak medium rare,

  • almost rare, medium rare, so this is perfect for me.

  • I had very low expectations

  • but I am very very happy about this,

  • which means I can now slice it up

  • and plate it up for dinner.

  • Very very very exciting.

  • Woo, all right.

  • I am finally sitting down after a long day.

  • This is how I've plated up my beef wellington.

  • I just served it up with some vegetables.

  • The puff pastry has got a little bit soggy

  • but I think for a first attempt, I am pretty happy.

  • I apologize in advance to Gordon Ramsay

  • for if I botched it, but as hard as it was,

  • I think it was a really interesting process.

  • So now, to taste it.

  • So cheers, and.

  • I just love steak so obviously I knew I was gonna love this

  • going into it, but I also like how the addition

  • of the puff pastry adds that sort of buttery-ness to it.

  • I feel like I'm eating a savory pie,

  • which is essentially what this is.

  • Also the mushroom in here,

  • it definitely adds a nice umami flavor to it.

  • Oh, that's what it is!

  • I was wondering there was a slight savory kick in there,

  • it's because of the parma ham.

  • I totally forgot.

  • And the meat, because it was seared first

  • and then put in the oven, it's super super tender.

  • I think there's a lot of things I learned this time

  • that I would probably apply to when I try to make it

  • a next time to make it even better.

  • So I'm gonna finish up dinner

  • and then I'm gonna end the day off

  • with a very very nice chocolate dessert.

  • That's coming up soon.

  • So I finished dinner

  • but I am going to go straight into making dessert

  • because this recipe that I wanna do

  • is gonna take a lot of time.

  • Specifically, I'm gonna be making Chef Gordon Ramsay's

  • chocolate donut recipe,

  • where we'll be making donuts from scratch.

  • This was the most popular dessert recipe I've found

  • so I had to give it a try.

  • The reason it'll take a lot more time

  • is because they are yeast donuts, and as you guys know,

  • that means it needs time to proof, to rise,

  • which is why it's gonna take around three hours in total.

  • But I think it's gonna be really worth it

  • if I manage to make it happen.

  • You get this beautiful chocolate

  • ooey gooey center on the inside,

  • and obviously this pillowy donut on the outside.

  • So let me show you guys the ingredients I have.

  • I have some flour, some milk, some butter,

  • some sugar and some fresh yeast.

  • Chef Gordon emphasized that if you want fresh donuts,

  • you have to get fresh yeast and therefore, here we have it.

  • You also need two egg yolks and of course, some salt,

  • and over here for the filling,

  • we have a lot of dark chocolate,

  • which is going to be amazing.

  • We also have some honey, some heavy cream,

  • and actually also some more butter,

  • which I didn't put out here.

  • And then I also have some malt powder,

  • which we'll use to finish off the donuts later.

  • So yeah, with all this measured out,

  • let me get started on the dough.

  • So the first thing he did was to melt the milk

  • and the sugar together in a saucepan.

  • Heat it up.

  • Just making sure that the sugar is dissolved

  • and the milk is warm to touch.

  • While I'm waiting for the milk to warm up,

  • I'm just crumbling up my yeast.

  • I'm gonna add half the milk now to the yeast

  • to help it activate.

  • Chef Gordon was stirring this vigorously,

  • so I'm gonna also, we're gonna stir this vigorously.

  • Add our yeast mixture in my remaining milk.

  • I'm going to add the butter

  • and bring this back over to the stove top.

  • So this is supposed to give our dough a bit of silkiness.

  • Everything is better with butter.

  • All right, our butter's been melted.

  • I am going to prep the dry ingredients.

  • Just have some flour here and we're gonna sift it through.

  • Can't forget about the salt.

  • Add in my egg yolks.

  • And then I'm gonna add in this milk and butter mixture,

  • which smells super creamy.

  • Now I can also add in my yeast mixture.

  • He did say that you wanna be careful and not over mix this.

  • We're looking for something stretchy,

  • so I think this is good.

  • Just trying to pull and fold it into itself.

  • This is pretty much just kneading.

  • So I've made donuts before but only mochi donuts,

  • but I do make bread at home and steamed buns,

  • so this is pretty much just like that.

  • Around when it looks like this

  • is when I'm going to put it now in a bowl

  • and cover it up with cling film.

  • The first round of waiting,

  • we have to wait for around one to one and a half hours

  • or until it doubles in size,

  • which also means that by the time this is done,

  • I'll probably be hungry again.

  • So it's been around 45 minutes.

  • My dough is still proofing on the side.

  • It's looking pretty good but I think I'm gonna get started

  • on the chocolate filling.

  • Over here in a saucepan,

  • I'm just adding in some heavy cream.

  • Then I'm also adding in some honey for flavor.

  • Bringing it over to the stove top and heating it gently.

  • This is what we're gonna use to melt the dark chocolate,

  • which I'm going to chop up super quick.

  • Here's all my chopped chocolate.

  • Now I'm just gonna add in the butter.

  • Now I have my very very warm honey cream,

  • so I'm gonna pour it into our chocolate butter mixture.

  • It smells so good.

  • Honey and the chocolate and the butter.

  • Forget about the donut, I can just have this filling.

  • You can see how the butter too

  • has given it that beautiful shine.

  • Whisk it gently to make it a little lighter

  • and more aerated, as Chef Gordon said.

  • You can see these beautiful chocolate ribbons.

  • I'm gonna pop it in the fridge so that it can cool down

  • and set a little bit while we start working

  • on the donut dough again.

  • All right you guys, I gotta show you this dough

  • because look at how big it is now!

  • Remember when I put it in,

  • we only had that small little dough baby?

  • Now it is a full grown adult and it is so light.

  • Very gently roll it out.

  • All right, I think that's good.

  • So now we're going to cut it up.

  • The dough feels right, it feels very light,

  • which is what I think Chef Gordon was aiming for.

  • And I'm just gonna place them all on this baking sheet

  • because these babies need to proof

  • for another 30 to 40 minutes.

  • Can see that it's almost doubled in volume again.

  • Now I'm gonna heat up the oil in my pan

  • so I can deep fry them.

  • It's a little scary doing this with one hand.

  • Now we're ready to flip

  • and it is this beautiful golden brown.

  • Looking good!

  • You know it's good when it feels hollow.

  • So I'm gonna take these out.

  • Once I have these poofy little pillows that are very hot,

  • I'm gonna toss them in the sugar.

  • Just coat them around.

  • It's this beautifully sugared donut.

  • Wow, this looks like, I feel like I'm at a fair.

  • Honestly, with how it looks right now,

  • I'm ready to just eat it as is.

  • This is not done.

  • We're actually gonna pipe the chocolate in here.

  • Truly, you guys, I think there is a reason

  • why Chef Gordon spoke so highly of these.

  • Fill it up with this chocolate goodness.

  • You can feel the donut getting heavier.

  • This is now a chocolate bomb.

  • I knew this was the right dessert to make.

  • Here is the beautiful chocolate donut.

  • This dessert is finally done.

  • This is my last meal of today and I cannot wait to tuck in.

  • So I'm gonna open one up.

  • Look at this ooey gooey center.

  • Isn't that incredible?

  • Shiny glaze in the middle.

  • Wow, wow.

  • It has a very light and airy texture.

  • To pair that with the chocolate center in the middle

  • is almost like eating a lava cake, but in donut form.

  • This honestly tastes like something from a fancy bakery

  • so thank you Gordon Ramsay for making this possible.

  • I am truly blown away.

  • All right you guys, this marks the end

  • of my 24 hour cooking challenge with Gordon Ramsay recipes.

  • The past 24 hours really have been incredible.

  • I also learnt a lot.

  • I feel like I'm experiencing meals from a fancy restaurant

  • from the comforts of my own home, so I am very thankful

  • to those of you who challenged me to do this.

  • I hope I did them justice.

  • I'm excited to see what else you guys

  • would want to challenge me to do at home.

  • I am looking forward to reading your comments

  • and I will see you guys next time, bye!

  • (light music)

(dramatic music)

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I Only Made Gordon Ramsay Recipes For 24 Hours

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    林宜悉 に公開 2020 年 11 月 07 日
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