No idea if it'd be possible with scheduling conflicts and their real jobs but a Chef v Chef v Chef where they are all teamed up with a normal in a tag-team each would be great!
Ngl, Barry was laughing at it, but I trust the "that's just how we did it in the restaurant to get dozens done consistently" a lot more than "I read a bunch of RU-vid comments"
In fairness, I think the thing that he was laughing at was effectively that the way they treat the idea of Chefs and Normals on this channel, they sort of expect that a Chef will know why something works, and not just that it does work.
When I worked in a restaurant large batches of things were made well ahead of time. We did have a bucket ( designed for food obviously) of crepe batter for example
@@allgreatfictions they kinda should.. thats why they have the title chef... schooling, to learn about why things happen. Anyone can cook at home with social media and Google searches
@@v.crowley I mean it also depends on what kind of chef is explaining things. I would say a chef in a restaurant would care less about the method, more about the consistency and the efficiency of the method. As long as the food is good, can be replicated in a consistent manner, bob's your uncle. Test kitchen chefs on the other hand, they are free to experiment more so maybe they do know more about how those techniques affect the food.
I think the term "too many chefs in the kitchen" is the issue you run into with something so simple like a Yorkshire pudding. When you are eating something that has a nostalgic or traditional flavor you are expecting, adding in a bunch of extras ends up distracting from the experience. the technique is the winner here. super hot oil, enough batter, and the rotation to keep it even is what will do it. love the series keep it up.
Never had a yorkshire pudding but I feel like adding herbs and sugar to it would make it unfair since one is herbed and other is not. That's like comparing sushi samlon belly to a baked salmon dish stuffed with herbs and wrapped in pastry. Yeah, they're both salmon but two different dishes.
In the US, you can compare biscuits. I knew an old lady who made biscuits by adding her butter, baking powder and milk in a well in the top of a 20 pound sack of flour. She never measured anything and those were the best biscuits I ever tasted. I love Yorkshire pudding and I make it the same as Ben.
Social media can also cause very untrue information to spread very quickly, whereas unless you've worked in a kitchen professionally, you're unlikely to know the industry standards. Something can seem reasonable if lots of people are saying the same thing even if it is demonstrable nonsense.
Hot. Fast paced. Hell on your back and feet. I can't imagine that's changed over the years. They have lots of prep in large quantities and very streamlined ways of doing things to make their lives as simple as possible, and everyone has their own lane to stay in.
Also Barry - So I'm going to make a chicken tikka masala with rose water ice cream sandwich waffle toastie with a cajun and white chocolate dipping sauce
The best recipe I reckon is that by Jane Grigson in her book "English Food", who supplies the winning recipe from a "Great Yorkshire Pudding Contest" held in Leeds in 1970 which, according to a contemporary Guardian report, produced results that "swelled to the height of a coronation crown" and tasted "superb". This paragon of puddings, made by one Mr Tin Sung Chan of Hong Kong, contained one ingredient mysterious to the assembled hungry crowd: half a teaspoon of dai lok sauce. Grigson admits that "for years I puzzled over dai lok sauce, asking at Chinese groceries without success". Then an enterprising niece found what seems to be the answer: her request for dai lok was greeted with much laughter: apparently it means "mainland", as in "mainland China". Mr Chan, she concludes, was simply having an "amiable joke at the expense of Yorkshire patriotism". 250g flour, 300ml milk/water mix and 4 eggs.
So me and Sortedfood have literally come full circle. There came a day 3 years ago when I typed into RU-vid easy Yorkshire Pudding recipes and your channel came up! Seeing this video reminded me of the one that started it all for me 🙂
I am amazed! Over 2 whole decades ago I had learned to make yorkshires off the internet. Then like 10 years ago was told I was wrong by a British person and that in fact no matter how good tasting that I had made oven baked cardiovascular disease! By the way I'm from Iowa in the US. I just watched Ben make yorkshires the way I do...I screamed and fist pumped the air!
We always use beef fat. Once the roast is resting, drain the fat from the drippings, use it to make the pudding. Use the rest of the drippings to make the gravy. And we always added a bit of water to our batter as well. I'm guessing both of those are remanence of a recipe that was made more affordable by using fat that's already available, and water to use less milk...
I have noticed! Where I'm from in Canada, we tend to use whack the way Brits use wank, so I rather childishly find this amusing depending on the context of his sentence. I might not notice any other time, but Ben is the king of innuendo, so that is where my mind goes.
A friend from Yorkshire told me you have to be like a Yorkshire man with the batter, [IE be mean] Being mean with the batter [keep it simple & austere & get the oil & oven as hot as you can go].
I adore the Friday videos but both weeks they have totally thrown off my internal clock and made me question where I was in the week. :) Not complaining. Also, I made Yorkshires for Christmas for the first time last year...can't wait to know how to do them better! (While typing this I just heard Poppy say "wrist action", almost died laughing, and I agree...she should be a permanent addition.)
Okay fellas, I’m here in the states, Texas to be more precise and Texans stand on tradition, however this Thanksgiving I’ll be serving Yorkshire’s alongside the turkey and cranberry sauce. Wish me luck! Sorted is among my 3 favorite channels. Always entertaining and informative and always done in good taste (no pun intended).
How did they turn out? I'm from the US too and I love to make them with chili. Fill them with a couple of spoonfuls of chili and butter and they're heavenly! If you have an issue with them not rising look up Alton Brown's popover recipe. When I follow that recipe they always rise.
@@James-vx1ph they were good! It was the first “Yorky” for everyone in attendance. That Chili combination sounds great for a Christmas Eve munchie while everyone is sitting around playing games. I think I’ll try it. Merry Christmas 🎄🎁.
I had just finished watching an old Technical Difficulties video, and as I almost seamlessly clicked to watch this video, I somehow expected to hear Gary Brannan in the background going 'Yooorkshire! Yooorkshire!'😁
Loving all these Poppy videos! She's such a good energy and a very different energy from James. I like that you didn't try and replace James, you invited new energy into the team! More Poppy!
I for one would really appreciate a series on technique (like this one 1:1:1), when tv chef's say salt to taste, not being chefy I have no real benchmark what's enough (yah it's subjective but need a baseline to work from?), knife skills and general tips, could be a good series that can be referenced in future content.
"salt to taste" = a quantity of salt to aim at the taste point between "totally bland" and "oversalted", applied stepwise with pinches or tsp.wise, depending on the quantity of food and nature of the dish.
@@inkenhafner7187 thank you, I batch cook a lot and I must admit suffer from some batches seem to be relatively bland to the last time I did that recipe. I will include that method in the future. And I know it seems dumb how I can get it right one batch and then next is too salty or not enough, but hence why I asked.
Tried those roasties from last week, with the cooking in stock and airing them on a baking rack, and the fam loved them! Making it for the extended family on Sunday... Learnt the same recipe as eppers for Yorkies at the local gastropub/steak house I used to work at when I was 16 or so. Although I used to add creamed horseradish too mine (if it was a roast beef)
For a secret ingredient battle, I'd love to see you just give both people a bunch of guajillo, chipotle, pasilla and arbol chillies. They all give different kinds of smokey flavor and I can imagine a normal would have very little idea on how to approach them.
Not to be rude, but based on how they have used chillie in the past, the chefs might not have used them either. But I would like them to use them and learn :)
I'd love for you guys to try out if the resting time of the mixture for the 18-24 hours actually makes a difference. I'd be interested to see the results.
I'm surprised as a kid I remember hearing that adding a dash of vinegar really makes Yorkshire pudding good... Can't remember the reasoning behind it as it was long ago, but I always remember the most intriguing or pointless things, as you never know when that knowledge might be useful
I use Yorkshires instead of crumpets for my eggs Benedict. Open em up, and stuff em with Parma ham and the poached egg fits perfectly on top in the little well it leaves. You can do the same with shaved prime rib with a little English Mustard or horse radish with spring onion and guinness jus or gravy.
I love the classics as well. Cheese cake with no "flavour", plain scones, simple pancakes..... some stuff is perfect the way it is, some things do improve with experimentation
The yorkshire puddings I’m used to are almost always ‘bowl’ shaped (can’t figure out how to word it better than that lol). That way they can be nicely filled with gravy 🙂 (and mash)
@@SortedFood I do agree that the oven makes a massive difference. I currently use a gas oven that cuts out when it feels like it, do not recommend! But Mike’s looked like mine usually do so I’m not sure what that says about us or Mike 😅 i agree with the overall winner though! Ebbers they were some cracking Yorkshires!
After commenting some ideas last week for this I had a little brainwave. I swapped out a ⅓'rd of the milk for vodka; thinking how vodka works when making batter for things like fish. As it's more volatile I reckoned it would evaporate off quicker for a better rise. It seems to work, but I'm going to experiment further with ratios... maybe even try whisky instead of vodka for a different taste [gin might work & give a juniper flavour when making yorkies for things like lamb or venison?] I'll let you know how it goes, they definitely rise better & go crispier with the vodka so far, I follow Ben's thing of quickly pouring in the oven to retain the heat better.
I was also the one that helped suggest the whole “warmer batter makes them taller and lighter” but I posted saying that I prefer the denser and thicker ones On one hand I’m slightly disappointed my recommendation of thicker puddings wasn’t used but on the other hand I’m kinda glad that it also meant that said preference wasn’t a hinderance
My mom has made these every year of my life with our Christmas standing rib roast. She makes them just like Ben except she uses the drippings from the roast to bake up the pudding. Ben’s version is just making me wish it were Christmas already. Sorry Mike, for me it’s Ben’s all the way.
I’m surprised the herbs didn’t make a noticeable difference! I would love to see someone test “how we did it in the restaurant” to home kitchen timing to see if there’s an actual difference or if they just did it the night before for expediency.
Not that surprised. The batter isn't hot nor is it alcoholic so it doesn't extract any flavours while it rests. So for the taste to be in the end products the herbs need to be _in_ them. And look at what happens when he pours. The herbs float on top of the slightly foamy batter, which stays in the measuring cup. It's like trying to pour the foam off of a cappuccino, you'll pour out all the coffee before the foam moves, and all the herbs were in the foam.
As a fan of puffy, fluffy pastry things, I enjoyed this. As an American it did not help *at all* with helping me understand what Brits think "pudding" means.
I think Ben absolutely deserved the win there; Mike’s looked just as great but for all that extra faff you’d want them to be miles better :-) also love the videos with Poppy!
Simple is best. Ratio is perfect. Beef dripping does make a flavour difference, but oil is just fine. Always remember the salt. My son does his with a cold pan start, and they always turn out well. I have had mixed results myself, so I use the same method as Ben. Thanks for re-presenting this classic, which always impresses.
I agree with the 1.1.1 And adding herbs. But resting is a preference. I'm a chef and we tested this If u rest u get a thicker less crispy chewy pudding. But if u cook immediately u get a thinner MUCH crispier pudding which 9 times out of 10 get a LOT BIGGER. not that thin where it's paper thin but enough.
My family always does Yorkshire Pudding in the deep roasting pan in which the beef is cooked, so all the lovely meat juices get into the pudding. Like Ben, we rest the batter overnight in the fridge, and we always get lovely peaks and valleys to hold the gravy., so you don't really need much in the line of added flavors Here in the States, we call them popovers when muffin tins are used, for obvious reasons.
It’s okay Mike, you tried your best! Although the sugar tip was meant to make a sweet Yorkshire, it was interesting to see how your worked it into a more classic pudding.
Isn't the point of a Yorkshire pud that you can make them sweet or savory with the way you garnish the finished product? I've never heard of using sugar in the batter to make a sweet version.
@@TheGrumpBunny so you altered the recipe of a Yorkshire pudding because you prefer the taste of something sweeter. That doesn't make it a sweet Yorkshire pudding 😛 it may seem like semantics, but the distinction is important.
... I don't trouble milk... Anymore I just use tap water and wisk it up 😂 I will say this though if you are going to do a beef roast cook the meat the day before and keep the juices in a jug. Cool it and fridge it. You will have a great hunk of beef dripping to use for the yorkies and your roast spuds. That is often the whole point of roasting the joint. Don't throw the lovely juices under the fat either that's for the gravy. X and for me neither would win. If I had beef dripping to hand I'd use it every time
I’ve been making a full pan of Yorkshire pudding for the last 32 years using a recipe from colonial Williamsburg. Basic batter mixed and then chilled for an hour then poured into the sizzling drippings at 400F for 15 mins then temp down to 375F for another 15 mins. Sure, you have to slice it into squares but then you lay some of the roast beef on it, fold it over and OMG delicious!
Unpopular opinion; Personally I would rather see someone with fewer words, more sass and backed by mountains of skill. I’m not saying that Poppy isn’t skilled or doesn’t have the sass but I think the communication balance in the team is much more chaotic energy with ’loudness’. Personally I think there is an imbalance in terms of styles of communication. I will support their choices whichever way they will go and continue to support the channel. I just don’t think the current ”test line-up” is (atleast as of now, will see what future brings along) an entertaining group dynamic to watch.
TOTALLY AGREE!!! Poppy needs to go! She's always making sure the camera focuses on her, upstaging anyone who's actually talking! She's not very attractive, makes really stupid faces on camera, doesn't actually have that much knowledge, but most importantly just doesn't have the dynamic that is needed for this channel.
I'd love to see a quick extra bit at the end of these episodes where you guys try to combine the best bits of each one (if there are bits you would combine) and see how it would work.
Make it even more interesting by not letting Poppy know which is the Chef's and which is the Normal's and make her choose a winner but also try to guess which is which!
Please announce Poppy is hired, she’s amazing!! I’ve been wishing for more diversity at Sorted (as great as you lovely guys are) we need a more diverse range of people. Happy Friday everyone!
A good Yorkshire pudding might genuinely be my favourite thing on a Sunday roast because you cannot go wrong with a dense crispy yorkie with a light fluffy centre to mop up all the gravy or encase the contents of the plate like a bowl making it the perfect vehicle to eat sandwiched roasted meat, crispy roast potatoes with the fluffy middle and veg as the ultimate roast dinner sandwich! I rarely have them but plate sized Yorkshires that everything is piled into is one of the best things British cuisine has to offer, the ultimate Sunday best burrito effectively but what is better than a tortilla? A crispy yorkie with a fluffy middle obviously!!😂
Might be a hot take, but i'm not entirely certain i like Poppy in these videos. Not sure what she brings to the format other than the odd innuendo (of which Ben provides more than enough of on a daily basis). She's just kind of...distracting, in my opinion.
It's taking her a while to be comfortable and fit in, like attempting to jump on a merry-go-round while it's moving. Personally, I wish she'd neaten the hair (it's a friggin' kitchen) and I'm glad for less of the cackle (which is lessening as she gets more comfortable). I think she has potential.
While I absolutely would never want James to be "replaced" , if an additional, permanent on-camera chef were going to be added, it should be Poppy. She is an accomplished chef with an adolescent sense of humor that seems to fit in perfectly with everyone.
I make a fresh batch after the main roast dinner the day after. I add thinly sliced mushrooms an diced shallots fried in butter. They'll puff less, but warm up the sliced beef in the gravy and serve on top of the Yorkshire with sweet peas on the side of the plate. Yummy leftover dinner.
