Learn how to make a Beef Rouladen recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef Rouladen recipe!
I'm 22 with not much cooking experience, and with parents who are fantastic cooks. I made this recipe for me and my parents and they absolutely LOVED it. Even my dad who usually analyzes and judges other people's food, he found absolutely nothing wrong with it. I added more pickle in the recipe, used beef broth, seasoned both sides of the meat first unlike chef john (lol) and served it with mash potatoes with that delicious gravy and cilantro rice. It was an absolute hit. This is the first time I ever made a Food Wishes recipe after sooooo much time watching and being fully entertained by chef john and his humor. Thank you and I will definitely try making some more recipes.
@@personalaccount4360 thank you for commenting and making me see the first time I've made a food wishes recipe. I love making his recipes because it's just foolproof. I post pictures sometimes on Twitter about the ones I've made and tag Chef John in it. Anytime I need to make something to impress, I'll always look to Chef John first. And I've also had the habit of using cayenne in almost every meal because of him 😄
This is very cute. I saw your comment from 5 years ago, and was wondering how your cooking journey was going! And I see I’m not the only one! Here we are, 5 years later, cooking along to our favorite Chef John. Today I made rouladen the same way my German mom makes them but I always like to see Chef John’s take on things. Variety is the spice of life!
It's past midnight. I have a ton of work to do. I'm a college student. I have already eaten dinner. All reasons as to why I shouldn't be watching this video. And yet, here I am. Here. I. Am.
Born and raised in Germany, this recipe looks like it's about as authentic as it can get. My German Mom couldn't have made it any better! My gravy turns up a bit darker and I also add some wine to it. I serve it over home made egg noodles.
PamperedFrugalista As soon as you mentioned egg noodles my memory was clear. Yup, grandma saw any kind of liquid in the dish, broth or gravy as a need for some kind of egg noodle type of additive. Be it, rolled out, cut & dried noodles or spaetzle or even something real simple like rivells. Now I know how I'm making mine.
I chop up the bacon and use horseradish instead of pickles. My gravy turns out darker too. My German mom was good at comfort food. Did yours make a green bean soup with ground beef and lemon? Goulash on egg noodles? Fried rye bread with Maggie? Cheers from Ottawa, Ontario:)
+remedyfarm - never heard of green bean soup with beef and lemon or friend rye with maggie. Gulasch over egg noodles at least once a week back home and at my house.
Being German, I totally approve of this! My mother makes Rouladen with whole hard boiled eggs that are wrapped in bacon and then wrapped in the meat, which is a Swabian (her father was from Swabia) variant that is called "Schwalbennester" (swallow's nests, like the nest of the bird). It's great, too, maybe you might want to check that out, as well.
I am a professional German chef and also for the last few years your subscriber. You can ask me anytime. Paprika is optional but not traditional. Salt and Pepper only. My mom added onion to the braising liquid and added a flour slurry at the end to thicken, then strained. Mash or boiled potatoes are best in my opinion because this is probably the best gravy on the planet!
This inspired me to make them myself. As a German, there's almost nothing worse than tough, dry Rouladen and I was always hesitant to give them a try. I made them today and they were tender and juicy. Danke, Chef John!
German stamp of approval for authenticity of ingredients and technique. If you want to get picky, use Lowensenf (German mustard) available at World Market, Amazon, etc. This is one of a handful of staple winter dishes in the North that my stepfather woudl crank out for the family that made EVERYONE come home on time. Thank you for showing the world, John!
I have had this dish my whole life! I had a German grandmother and my father is a German immigrant. We always had it with mashed potatoes and rotkhol! It is our family's favorite dish!
From a german guy here: very well done! No criticism, just further information: the "kosher dill" cucumbers can hardly be found over here. Pls give our Gherkins a try: you can find them in some markets in the US. "World Market" in Lawrence,KS i.e. They do taste pretty much different from the others. Also you can use about 50% more of them in the Rouladen. "Hengstenberg" is a good brand. Also I wanna encourage everyone to play with the filling: avoiding pork (for health reasons) I use beef fat (very thinly sliced) to make it juicy and smoked beef for the smoke flavour. Smoked paprika is also a great source for smoke aroma. (Absolutely uncommon in germany. Really hard to find, here. Just my way.) As well as I like to put carrots into it. Sliced millimeters thin, using a peeler. Or savoy cabbage, blanched in salty water. In that case I like to cook more savoy cabbage (cut into pieces) in the sauce, later. Almost forgot: I LOVE to cook the Rouladen with a generous pinch of red wine and reduce the sauce a little more, later. Hoping that this is some inspiring and cheering comment in contrast to the comments of people that maybe never cooked it this way and still feel encouraged to comment like "but that's not the way I know it". This one is a sure "thumbs up" to me.
Peter Doe I think you've given the first non-smug reccomendation-comment in all of RU-vid's collection of cooking videos. Thanks for giving us your perspective while realising that other countries do not necessarily have everything other counties have in their standard markets. I will look out for those pickles, they sound more similar to what I prefer :)
@Peter Doe True about the dill pickles in Germany (kosher dills), best bet are Salzgurken. Kosher dills are fermented in brine(and not in vinegar). Best ones I had in Germany were made by a Polish granny 😂
@@ThomasGeist Next time you are in Vienna, go to the Nachmarkt - they have a store there that specialises in Salzgurken! They also sell naturally fermented Sauerkraut and even sell the fermented cabbages whole. The Lebanese also make fantastic brine fermented cucumbers.
In Switzerland we have a similar recipe called "Fleischvögel" (literally: meat-birds). The filling is made from ground beef, parsley, gherkin and spices rolled up in bacon and thinly cut beef. For thickening the sauce, we dust the roulades generously with flour before browning them. Then we fry up some chopped carrots, onions and celeriac, deglaze with red wine, fill up with beef stock and let the Fleischvögel simmer in a closed pot in the oven at low temperature. We usually eat them with mashed potatoes (gravy lake is a MUST!) and green beans with browned butter and onions. One of my all-time favorites... Yum!
I lived in Germany for 9 years in the military, and had this for my first home cooked meal, made by my girlfriends mom. And she was a grandma. German mustard is similar to a dejon mustard with a spicy kick. Keep up the good videos.
This was AMAZING. I did a few modifications to it. I took the remaining bacon and cooked it and crumbled it and added that and the bacon drippings to the sauce the Rouladen was cooked in. I also added about a tablespoon of paprika to the sauce and I cooked it for about 2 hours. I then prepared some spatzel with butter and served that and the Rouladen with both covered in the sauce and it was amazing. Seriously better than any I have EVER had in Germany or in the United States. You are amazing. THANK YOU SO VERY MUCH.
Yes, this is first time heard of, and really 😍 cute! The recipe really is Quite Nice, admit it!😀🙂😀 And, making this dish is really easy, just don't leave the kitchen while you're making it!🙂😃☺️
In our family we make Rouladen very similar. The slice of meat is flattened and then salted and peppered and spread with mustard. You can use any mustard. The filling is as follows: A slice (± 5mm square) of smoked pork fatback, ¼ dill cucumber, ¼ onion. This is rolled up and tied. They are browned in a pot in hot oil of pork lard. Add a sliced onion and 1 or 2 sliced carrots for taste, also add some tomato paste. When all is nicely browned pour in some dry red wine to deglaze. Add beef stock until the Rouladen are half in the liquid. Simmer in the oven until tender. Remove the Meat and keep warm on a plate. Pour the gravy though a strainer or, bitter still take a hand blender and puree the onion and the carrot. This will already thicken the gravy. If it is not thick enough for your taste, you can take a little maize starch dissolve it in water and pour it in little by little stirring continuously. Replace the Roulade to heat through and serve with mash or boiled potatoes and red cabbage.
Yes, we dont know Rouladen with Roux over here in southern Germany. As you said, its a vegetables and wine sauce. You can use flour to dust the meat as a thickener. And I personally prefer a dry Rosè over a red wine.
I made this on a camping trip and the adult boy scout campers thought I was an incredible genius chef. Such a simple one pot meal. I have also deglazed the pot with red wine and let it braise in that and it turned out great also!
This is quite authentic. I haven't made roulades in a while, but here are some things I've been doing differently: I sweat the onions first instead of using them raw (I might stop doing that, I doubt it'll make a difference worth the extra effort). I put the paprika on the outer surface, so it gets fried - that makes it somewhat sweeter and impacts the sauce more. I chop the pickles and the onion to fill the roulades and - I think this is crucial - whatever's left I just dump into the brasing liquid together with a bay leaf or two. I don't use a roux, but finish the sauce with cream (fraiche), which I like even though that's not necessary. Instead of stock I've been using plain old water and the sauce came out great anyway, but I'll try using stock. Before serving, take out the roulades and give the sauce a mix with the hand blender - that'll also help with thickening it. I'll make them next week. I think I'll try reducing some red wine or some malt beer before I add the stock.
John, you must have read my mothers cookbook. This is exactly how she did it and how I learned to do it. In fact, it´s a traditional German Sunday meal with "Rotkohl" and potatoes. One of my favourites (like your channel is). Regards from Hamburg, Germany.
I am impressed! As a german cook I was waiting anxiously for you to make a mistake but I think I would take your meal for right out of a german kitchen from the taste of it. Exept my mome told me to make a wine sauce but .. eh. Who cares of that? By the way: If you dip toothpicks in oil for an hour before use you can remove them before the arrangement without any trouble. Red cabbage goes well as a side dish!
You're right I lived in Germany for four and a half years when my dad was serving over there. We learned how to make this food from our German friends and wine was always used as part of the sauce. The mustard used over there was called Senf, I hope I spelled that correctly. That was back in the 60s and our family still makes it to this day.
I live in Germany and my Grandmother always stuffs the Rouladen also with minced meat. The chopped bacon and chopped pickles are then around the meat :) We eat it with potato dumplings and red cabagge... it was our traditional sunday-dish, for when the family came to us.
I love how.. you point out your mistakes, changes or reason why you rushed and did something different in your videos.. it makes your videos more enjoyable and I know that a little mess up isnt going to ruin the entire dish.. great job..
as a German this is not really how they would make it... but it's close. american and German bacon is quite different and also the mustard is a little different too. Also we make a sauce for that instead of a gravy and serve it with smashed potatoes and Kraut.
goodgamenore Gravy IS sauce :D It's true that the bacon&mustard are probably a little different, but there's a lot of regional differences in Germany as well. Same for what goes with it - we usually have Knödel with Rouladen. The red cabbage is a must tho, that's undeniable :D
Well a sauce is not as thick as gravy that's what I mean by that... while yet technically gravy is a sauce. For example what you eat with Knödel is considered a sauce and not gravy
+goodgamenore As a German, that's not how YOU'RE doing them. It is however how my mom makes them. Except regular sour pickled cucumber instead of dill cucumber (yuck). Using regular danish Tulip bacon (Frühstücksspeck), which might be more thinly sliced then what Chef John uses, but still. What bacon are you using? Also mashed potatoes and sauerkraut are not obligatory. I prefer Semmelknödel and red cabbage. I also liked Chef Johns idea of using roasted potateos or Bratkartoffeln..! And dijon mustard is pretty much the same as Löwensenf here in Germany.
The closest you can get to “German Mustard” in the USA would be a “Beer & Brat” Mustard, which is typically hotter than your standard Boar’s Head Horseradish Deli Mustard. Instead of bacon (which I use), you could use pancetta, or back bacon. I also don’t serve it with mashed taters like you should. I serve it with spätzle.
I watched this when it was first published but just got around to trying it this month. Tonight was my second go and I cooked for 3 adults and 2 kids. I put a metric crap-tonne of mushrooms and onions in my gravy but other than that I followed your recipe quite closely including the German style mustard recommendation. I served it with apple cider vinegar and apple juice braised cabbage, mashed potatoes, and a (from frozen) corn and green pea combo for some color. I garnished it with some finely chopped scallions and it was absolutely fantastic. Just amazing. The adults told me it was better than the local fancy German restaurant and my children 10 & 12 both cleaned their plates and raved! This dish is well on it's way to becoming my family's favorite Sunday meal. John you are a fantastic chef and an amazing teacher. Thank you for another great technique/recipe.
Well done, Chef! I am German, born and raised in Bad Kissingen, Germany....old enough to be a grandmother but not...LOL You did well! Of course, the Cayenne Pepper is NOT in the REAL German version but the rest was authentic, at least the way my mother taught me. And yes, mashed potatoes would have been better and more traditional with the rouladen. Great Job! Auf Wiedersehen!
Reminded me of growing up in Chicago. My dad was from Sicily and my maternal grandparents from Germany so I had the best of both culinary worlds! Chef John's Rouladen is very similar to my German grandmother's recipe.
In one of Polish region (Silesia), we also have this dish and it's incredible! It is so common in my region, that I forget, that it was German dish :) Poland approves!
Silesia has a lot of influence from both Germany and Poland. I am Silesian myself, we are like the ellsac region, we are between 2 countries. If people ask me if I am German or Polish, the most honest answer I can give is that I am Silesian.
My grandmother was german and than they moved the border so she became a german living in Poland, due to the 1st world war she and her family were sent live in Siberia.
YOU, "Chef John," are THE rOcKsTaR of ALL Chef's...I NEVER tire of you...My "food wish" would be to spend an afternoon in the kitchen with you to observe your great "Chefness"... : )
Nicely done! I am a german chef, by the way. What you see in this video is the right way to do beef rouladen, basically. Most germans make their rouladen a bit differently, but this here is perfectly fine as well. If you are interested, here is the classical, typical way for the rouladen: Don't fill with bacon. Just do mustard, onions and pickle, nothing more. Make the sauce like shown here, but let the butter melt first and throw some finely chopped onion, celery and carrots in there, roast them, give these vegetable dices a nice color, then add the flour and the stock. Careful with the flour, don't add too much. The more you let that sauce reduce later, the more flavor it will have. You can't do that if you add too much flour. Pour the sauce through a strainer later to get rid of the vegetable dices.
Long time fan, first time post, Senor! This recipe was super with serrano or any dry cured thinly sliced jamon, I added cornichons as well. The best thing about this recipe is the slow cooking and subsequent texture, and the flavour off the well browned cheap fatty cut. AMAZING RECIPE. Everyone here loves this! Thanks Chef!
This is making my mouth water. Yum!! I learned how to make German Rouladen in the 1980s from my ex-husband's German grandmother (I was married 23 years so got more than one recipe from her). It was just like this, except no pickles. But I like the idea of adding pickles, adding yet another excellent flavor profile. She also baked it in a pressure cooker. I never had a pressure cooker when I was young, but did bake it after braising and adding the beef broth. (I'm thinking an Instant Pot would work well for this today) I also added several whole garlic cloves to the broth mixture before baking. It always would turn out tender and delicious with the best beef gravy for mashed potatoes! I'd also make homemade rolls to go with the meal. Then, I'd take all the broth cooked garlic cloves, mash them up into a paste, which could then be spread on the rolls. I used to make this dinner for guests with some kind of green vegetable. They would rave at how good the meal was. I would highly recommend this meal for any special dinner or at anytime! It really is that good!
My mother made that dish for us on Christmas day. Roladen with Knödel (potato dumplings) and red cabbage. It was extremely good, and no it was not just nostalgia. The sauce was so flavourful. I mean it was a nice time with my family, but honestly, the food itself is so great. What my mother, and my grandmother before her, did differently is that they cube a thick piece of bacon as well as the onions. Probably doesn't make a big difference.
This is my absolutely favorite dish! My grandmother wouldn't share her recipe with me but mom did before she passed. My siblings aren't to happy... they have to visit to get their comfort food! Spaetzle, asparagus and a great German beer always round dinner off. You rock! Thank you so much, your humor is as amazing as your guidance! I find myself drooling while watching you channel. Merry Christmas.
John: Now you're probably wondering why I didn't season the beef from both sides in the beginning before I rolled it up... Me: Oh now I'm curious, there must be a very smart reasoning behind it, maybe a secret trick that only professional chefs use or something! John: Well I could have done that and I wish I would have thought of it myself. Me: BURSTS OUT IN LAUGHTER :DD Thank you for making cooking so entertaining John, I love your humor :)
These are actually quite authentic :D the only main difference is, that in my family we dice the bacon, onions and pickles. And for the mustard-dilemma: I'd say, that german mustard is like a cross between english mustard and dijon. It's stronger than the english one, but not as spicy and strong as dijon :)
I use slices fatback instead of bacon and no paprika, but aopart from that the filling is spot on. German recipe: Roast the roulades in butter fat, set them aside. In the same dish roast diced root vegetable (onions, celeria, celery, carrots), add a bit of concentrated tomato puree, deglaze with a generous shot of red wine, add roulades back in, add herbs (bay leave, thyme). A clove or two or some whole all spice won't do any harm. Fill up with beef stock, so everything is covered, put a lid on a let simmer on low heat for 2 hours. Puree sauce or strain and thicken it the way you like it. Serve with potatoes (or dumblings) and red cabbage in winter, in autumn with haricots. Love your channel and already tried and learned a lot. Keep going man.
Stephen Siemers bullshit. all cokes are produced the same way. do they taste all the same? dijon and löwensenf are like bmw and cadillac. completely different.
amoredfist well it's not COMPLETELY different.... it's different for the white wine in the dijon but it's both pretty hot mustards which appear to be similar.... not the same.... but good as a substitute for each other
My German grandmother who taught my mom to make Rouladen would spread a spicy brown mustard and instead of pickles, use uncooked white rice with diced onions and cut up raw bacon. Always a holiday favorite.
This dish is commonly served with "Klöße" and red cabbage in germany. I hope you try those. Maybe even the best ones "Grüne Klöße" (IMHO) made entirely out of raw potatoes. :)
Chef John, if you really want to challenge yourself, try Salzburger Nockerln, one of the most amazing but also difficult Austrian desserts! By the way, your pronunciation of Rouladen is pretty much amazing
My (German) mom did these and i occasionally make them as Winter comfort food, just the way she taught me. Here is a pro tip: add a small cup of (leftover cold) coffee to the broth in which you let the Rouladen simmer. It gives the sauce a rich dark color and a nice 'toasted' layer if extra flavior. I my student days i cheated and just added two tea spons if Instant coffee (nescafe). It worked. Also: Rouladen are pefect for re-heating next day. They almost get better the second time.
The Rouladen itself were good, just needs german Mustard ! ;) For the Sauce: you need to roast Vegetables like Carrots Sellery Onions ect. for the Aroma, huge benefit in taste my Friend! Sry for ze bäd spelling im a Germän and cant write english äs gut äs yu americans !
I'm from Germany and I used to love Grandma's Rouladen. Unfortunately I don't have any grandma's anymore, but I have to teach my wife how to make em :D
I am going to comment on every recipe of yours I end up making. It's going to be a lot. Your videos and blog have helped me SO MUCH over the years in helping me develop my cooking skills. I love trying new recipes and I am much more confident winging it due to all the techniques you demonstrate. My cooking skills have definitely helped me impress all my family, friends, and coworkers - not to mention the ladies 😎 The rouladen turned out fantastic, I just finished putting it into containers with mashed potatoes and your root vegetable gratin. The gravy is some of the best and most complex I've ever made - must be the mix of bacon fat, steak, mustard, and pickles. I reduced mine quite heavily and after applying to each meal I used the remainder to zazz up a slowly braised stroganoff/stew thing I'm throwing together. A quarter cup of it made a huge difference! My parents loved making this as a special treat when I was a very picky child. I'm excited to make it for them sometime!
Bacon is actually more authentic than Pancetta by far. Bacon or as we call it "Speck" is actually a thing in Germany, whereas Pancetta is kind of exotic. You actually nailed a german Rouladen, except for the mustard, but that's just a minor mistake. I'm really impressed! :) There are other versions of Rouladen throughout Germany, for example a filling of Onions and seasoned ground pork meat ("Mett") or salami instead of bacon. For the mustard: I recommend you to try Löwensenf or Bautzner. It's really great! I'm sure you can order those online.
Yes, Bacon would be a better fit. A general rule of thumb works here: The further north in europe cured ham is used in a recipe, the more likely it is to be smoked. The traditional methods to cure ham in southern europe didn't work in colder and more wet climates further north. You can pretty much see how the method of curing ham the local traditional way changes the further you go north in Europe.
Oh my goodness chef, I'm so happy you made this... Can't wait to surprise my German born husband. I never tried because i thought it was complicated to cook. Now I need some spetzle, rotte grutze and maybe some white asparagus soup to complete the meal!!!! Thank you!!!
I feel like not saying 'you are keizer of your scheisse' was a missed opportunity there, Chef. Anyway, looks super delicious & I can't wait to try it! Thanks!
Vollgas H I know but the the pun is while he is saying you are the "king of your beef roll" he is also referencing the bread kaiser rolls. The "king of your shit" is less funny unless it is talking about something I don't know about.
whoohoo! go Hogan's Heros! Love that show! First saw it on tv (as a re-run) when I was learning about WWI & WWII in grade 11 and i can tell you, that show kept me sane! It added a much needed levity and comic relief to all the depressing things about the wars that i was learning.
Shirley Rodriguez My mum used to put mustard, ham speck or pork neck, and asparagus inside. It's the only dish I used tinned asparagus in. I like the dill cucumber and onion idea, and some thin sliced carrot sounds good too.
TheNugget Lp True enough, but it is known nevertheless. German settlers brought the term "Oma" to the US, just like the Italian "Nonna" came with the Italians.
I just made it!!! It is still simmering but it smells so good. My husband can't wait, he said his mouth is watering. I will take your suggestion and make mashed potatoes so the gravy can be enjoyed to it's fullest. Thank you for the awesome video. I came here because I didn't know if I was supposed to wrap the bacon on the outside, you set me straight. Thanks
BigMeat Sunday you don't know nothing since you know you know nothing.. but since you know you know nothing, you don't know nothing so you know you don't know nothing.. wait what
Very nice. You rarely see a German dish done on a non-german cooking channel. I'm actualy am from Bavaria, where this dish originated, and can asure you that this is a pretty nice version of Rouladen. It's not totally authentic in the way I know them due to the dijon mustard, but this sure is delicious :)
Jan Šroubek Interestingly enough in Austria Rouladen is also called Fleischvogerl (translates to meat bird). The way chef John showed is typical German preparation. On rare occasions seasoned ground pork is used as filling.
I´am sorry for bothering you and being stupid. As you can see it very similar recipe (95% same), but with regional difference, in that case we can say it´s same thing, but sadly your example is just stupid.
***** By your way out in left field reasoning, you're saying what Chef John made was a bacon burger. And a roast or steak is just a burger. Batter-fried fish is just McD's fishburger. Now do you see what a stupid ass you are?
Jan Šroubek there are a lot of different recipes of stuffings roled in beef across europe. ;) The name "Roulade" in German seems to come from France. But I think, it is typical German, to put pickles, onions and bacon into them. ;) And when Austrians call it "Meat Bird" and Czechs call it "Spanish bird", the Spanish Habsburgs could be involved.
Not too far off! Only the sides and the way you served it was mildly irritating. :) We use "Rouladennadeln" (nadel = needle) for it. Greetings from Germany!
Our family lived in Germany for four and a half years back in the 60s when my dad was in the service stationed over there. We learned how to make this dish and to this day our family still enjoys it very much. You did everything correctly with the exception of the mustard, Senf was the mustard used but here back in the U.S. we use Dijon like you did. However red wine is always used as part of the sauce try it sometime and you will see the difference.
True, we almost always use red wine in the sauce. But there are also versions without wine. In Northern Germany, which traditionally isn't a wine-drinking region, it's normally omitted. Some people even pour in a glass of good (preferably dark) beer when making the sauce instead of the red wine. Works very well. This dish is normally served with red cabbage on the side. Whether you use potatoes, potato dumplings, Semmelknödel or even Spätzle along with the Rouladen depends on the region. Here in the North it's mostly either salted hard-boiling potatoes or potato dumplings. "Senf" is just the general German term for ANY type of mustard, no matter what version or origin.
That's true about term Senf...and you're right served with red cabbage and potatoes or spaetzle ...yum makes my mouth water. Oh and I have tried making it with dark beer so delicious. Thanks for bringing back great memories on this dish!
That's restaurant style. In my family we butterfly a London broil, beat it flat, stuff it full of bacon, onions, pickles, garlic, and capers, then bake it in gravy, and serve with spaetzle and red cabbage. Made this for my mother on her birthday day every year, It was her favorite!
I saw Chef's recipe one day, and secured the ingredients the next. What a home run! Fantastic. I added some portabellos to the gravy for a little added depth, sort of like a hunter sauce. The dill pickle slices are from heaven for overtones. WOW so glad Chef shared this recipe!
At first your voice was bothering me and i kept it in mute just watching the recipes...what the hell happened in between i don't know but i keep loving your recipes and now i like your voice and also your jokes....God help me........
I think that is everyone's experience on this channel lol. It isn't his natural voice, it's how he presents himself in his videos; which is reasonable to me because a lot of men have monotoned speaking intonations. If you watch his earlier videos on the channel (7+ years ago), he sounds sad and/or grumpy which is why I think he "changed" his voice. After hearing the alternative, I changed my attitude about his presenter voice, and after making peace with that fact, his voice began to sound like melted butter to me.
