Following Instructions from Gordon Ramsay (Beef Short Ribs) 

FutureCanoe: Perfectly balanced as all things should be

Probably figured that garlic is naturally antibacterial anyway, so it balances out ;)

@@AdamPerssonantibacterial because it’s got that penicillin fungus ✨

I ate half a can of moldy beef

Micellium colonies like that won't make it through that long of a cooking tho if the clove went soft n mushy i'd toss it too. Means it grew deep roots not just surface level.

Weeeeeee are the champions, my freendssss.......

That's bc it's not chicken

Les gòoooooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo

Yes. But still with mold.

Ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooo

I ordered one of those Dutch ovens 🙈

goldilocks got eye for content

I think he's a good cook, no? He has a character

​@@bendover04mehow is it, I'm planning to get one

@@bendover04megenerally not things to cheap out on, good quality well maintained can last a lifetime

In terms of water content, tomato paste vs whole, I get it. But puree vs whole? Would you not call a blended can of tomatoes tomato puree? The only difference between puree vs whole tomatoes is the texture

@@RomanNumeral04in a lot of cases/countries tomato puree = tomato paste. In the Netherlands for example we do not know tomato paste/pasta only tomato puree. Which is the thing you get in the tiny cans or the tubes.

​@@RomanNumeral04tomato puree is tomato flesh dried into a paste.

@@RomanNumeral04 In RamsayBritainKingdom tomato puree is tomato paste, an actual puree of tomatoes would probably only be called tomato passata.

adding Cornstarch also help.

Gordon also used Tomato paste, so his sauce was less watery in general

He might have used homemade stock with more gelatin in it, too. A tip I got from seriouseats is that if you're using store-bought stock/bullion you can add gelatin before braising and it'll make the end result thicker and glossier.

@@sneedit69 Ooh, good point. It did seem to sit on top of the beef looking almost gelatinous, which made FutureCanoe think it had been swapped out for a different sauce.

I think the Dutch oven lid likely didn’t help either. Guessing a lot more moisture escapes when it’s just a pan covered with foil.

@@lukedender5346 didn't think of that, but you're spot on. The whole tomatoes are in a runnier liquid and probably have lots more reducing down to do.

Check out Adam Ragusea, he's a home cook with a very pragmatic approach to cooking, love his content

@@nisnast the thing about season your plate is mad sick! awesome

@@nisnast Yeah but Adam really teaches you the trick to make good food, unlike canoe which makes things look fucking horrid.

I mean, he can barely be said to be following any of the recipes he does lmao

​@@renkanestark6945you sounds soo mad for no reason.. Horrid is a very strong word to use imo, i think it's just not bad and some of his videos showed great looking food as well. He just shows the reality of regular people cooking and trying to cook at home while the other food influencers are trying to show the beauty of the food they are making by editing, took a lot more time to arrange their food, and for sure a lot of trial and errors as well, they just dont want to show it. Just like make up influencers, they always use filters, and a lot of editing to make their makeup and skin look good.

yes

And also it holds in the juicy juicy

​@@SdarmuSorry to be that guy, but the "Seal in Juices" thing has been disproven. I think Ragusea did a thing about that. However, the rest of his explanation is correct!

With the creepy ass music 👌

Don't think he had to, because as others mentioned, he also used actual stock instead of better than bouillon. Which would contain a lot more gelatin and can also explain the glossy texture

​@@keesdekarper Gordon was trained under Marco Pierre White in classic french cuisine and he mounts ALL his sauces with butter except under very specific circumstances.

​@@Null_Experisand yet gordon dont hold a candle to this dude! he should learn from him

He even added a sponsorship for extra realism.

wdym

is he not real@@Xxv1151

its a joke jesus @@reborn9296

@@reborn9296he’s not real

He was basicialy boiling it. Not roasting it. It would look and taste a lot better

Agreed. He's probably capable of replicating the recipe exactly, but realistically most of us trying to follow these recipes are going to substitute ingredients, mix by hand because of not owning a stand mixer, etc. That's the charm of this channel, showing what THAT result is.

Exactly what I was thinking, Gordon's tray with tin foil evaporated more water so his sauce was thicker and probably tastier too. Probably why his meat didn't look as brown as Gordon's too.

You don’t wth you’re talking about, hush you might learn something.

He also used tomato paste which has less water than his canned tomatoes

He also didn't braise it, he pretty much just boiled it by keeping it on the stovetop with the lid on so no moisture could escape

i think your suspection is unreasonable

Less time and a happier smile at a cheaper gas/elec bill haha, why spend hours glossing a sauce when corn starch is yr best buddy (depending on the recipe anyway)

409 now

But still uses food with mold

More like screaming to me

My bad, just saw the sponsorship segment

Yeah, I think there may have also been a difference in the amount of gelatin in their meat, plus possibly cooking times. You could see some connective tissue hadn't dissolved yet in his dish, while in Gordon's it already had.

Corn starch absolutely ruins sauces. Butter makes it glossy. You let the sauce cool down a little after a natural reduction and whip butter in. It will look like melted chocolate.

Sorry bud but you're wrong, it's more likely since Gordon used homemade stock it contained tons of gelatin. Corn starch would have made the sauce more opaque, not shiny and see through

@@chairoftheboredthanks rando, canoes sauce needed to cook down more but Gordon's is clearly staged.

@@sativaburns6705 canoe also didnt use correct ingredients and added way more water in through using tomatoes instead of tomato paste.

@@JFat5158 tomato pasted is cooked down tomatoes

@@sativaburns6705 yeah I know.. and canoe man didn't use that but used whole canned tomatoes which added in way too much water content..