Same.. I would, only all the seasoning, ingredients (which I do not have, and im not going to buy for one recipe and not use it ever again) and no exact quantities stress me out way too much.
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Olive oil is fruity, so it works in salads and as an accompaniment to anything with salad or a garnish. Scotch eggs are meaty, a manly food for men. Men aren't fruity. Real men eat scotch eggs. For this we need a man's oil. An oil that'll burn the house down if not too careful.
Olive oil has a very low smoke point (a full 80 degrees F less than good ol' canola oil). When an oil hits its smoke point, it starts to degrade and taste funny. However, if you don't heat the frying oil up enough, your food won't crisp properly. Olive oil is thus best used for things that don't hit TOO high of a temperature, such as roasts (relatively moist environment), dressing in salads (little to no heat most of the time), bread dough, and the like. Vegetable oil has a higher smoke point, and is fairly cheap and easy to find; hence, it's generally used for frying. However, I've heard that the ideal deep-frying oil is a 50/50 combo of peanut oil and lard, both of which have very high smoke points (400+ degrees F) and thus lend a very nice crispness to the food without sacrificing flavor and TOO much health-consciousness.
Proper chef - everything about a proper meal excites him! The fast talking has to do with the timing of the preparation - the closer you get to finished, the more important it is to get it right. Overcooked or burnt is completely useless in a professional kitchen.
This year I didn’t get my scotch egg fix at the renaissance faire. So I followed the recipe for my first attempt and thought it was a good take. Only had a few mistakes to eat. And felt like I didn’t horribly fail. Definitely will be making again. 👍🏼
Since discovering this video i've made these twice. turned out so good both times =) I used pork sausage meat for mine and works really well... Trying to work the mince around the eggs is very fidgety and patience is needed.... if your mince mixture is too watery add some regular bread crumbs to thicken the mixture up a little bit and make it a bit more "elastic" it will make it easier to work it around the egg. You need to be super gentle during this step as well as if you've only boiled the eggs for 5 minutes to try and get the soft centres they'll feel very soft once you've peeled them... a good tip i figured out is spread the mixture out over your entire hand and when you place the egg down in the middle using your other hand gradually pull the mixture over the top of the egg on all sides... once the mixture is right around the egg just give it a light rolling around in between your hands as if you were rolling up a meatball. Another tip is if you think you have actually made the mince coating too thick and you're worried about the sausage meat and black pudding not being cooked properly just finish them off in a hot oven for another 5 minutes or so then pull them out and let them cool down and rest for a bit... I did this last time i made them and they turned out absolutely wonderful... everything was cooked through really nicely and the eggs were still soft in the centre.
The Lawl Actually, some people prefer their eggs runny, like me. Maybe Gordon and his family are one of those. I hate when the yolk is so powdery and gets every where in your teeth. You know, your opinion matters too :P
The black pudding makes a great idea. Not so sure about the apple though. Gary Rhodes had a trick to mould the sausagemeat around the egg using two sheets of clingfilm. It saves everything getting messy.
Thankyou Gordon. I am English but live in Chile. I make Scotch eggs amongst other foods little known over here. I like your recipe it is an exciting variation on the more accepted typical recipe. Muchas Gracias desde Pichidangui in Chile.
If your someone that doesn't like boiled eggs and generally prefers your eggs scrambled here's a little nice trick, get a special little tool that spins eggs like a golden egg maker and spin them around in that a bit and boil them up that way. it can take a bit of practice that way though since they eggs have a higher chance of cracking so it's better to boil them at lower temps and it can also be kinda hard to get them out of the shells so it takes a bit of work if done this way but then you have a nice scrambled egg to put in the center of your scotch egg
It is not a twist, if you actually read a bit more of wiki. The London department store Fortnum & Mason claims to have invented Scotch eggs in 1851 but the name for the snack was supposedly derived from a nickname used by Londoners who lived around Wellington Barracks after Officers of the Scots Guards stationed there developed a taste for the snack.
@@MarkNorville If you researched a bit more you would know Scotch eggs have nothing to do with Scotland. The original F&M eggs used chopped, hard-boiled eggs. "Scotched" means to be coarsely chopped.
The thing I like about this video is that Gordon actually does fish. He's not just making things up about himself to seem more interesting than he already is.
Dan Rift maybe your oil was too fucking hot if the outside was dry and hard while the middle was runny and raw. the same thing could be said for anything you could fry in oil, like chicken or mandazi
Here's a tip from me. Use a decent size square of glad wrap (plastic wrap) and lay that out over your hand. Spoon enough meat into that and spread it out as far as need be, to go around the egg. Roll it around the egg and seal it nicely. The scotch egg wont stick to your hand at all. Clean hands and the finished product fall away with ease
Before I cast out, I season the worms with some salt, pepper, garlic and cook them in the frying pan...beautiful. Now the fish have some delicious worms to eat
Olive oil is used as finishers and in sauces due to the flavor of the olive coming through. When pan and deep frying, why waste the quality oil? Vegetable and peanut oils are better suited for that.
Correct. However, there are different types of olive oil and some of them can be used for frying. But as you said, other oils are still more suitable for that.
Scotch egg, was actually invented in London, in 1851 by a shop called fortnum and mason. Contrary to popular belief it's not a scotch dish and that's a relief.
PROMOTOCK Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood and a relatively high proportion of oatmeal, in some recipes mixed with oat groats and sometimes even barley groats. You could use other kinds of meats and spices if you prefer
Amy Moule there was this guy on kitchen nightmares. His name was Nino and his brother mocked him telling Ramsay in front of him 'he goes up to 50 tables a day say saying" HELLO MY NAMES NINOOOOOO" ' it became a massive meme after a few month when someone made a slowed down version
A variation that works well for me is to use a mildly seasoned Italian sausage, or even a spicier blend if you want a little more heat. Your Jewish heritage might still protest a little, but it's worth cheating.
Olive oil is used as finishers and in sauces due to the flavor of the olive coming through. When pan and deep frying, why waste the quality oil? Vegetable and peanut oils are better suited for that.
I'm so very sorry for the inconvenience, sir. He should not have offended you like that. I will talk to the manager about discharging him from the Internet Motel. Oh wait, that doesn't exist. This is the internet. Welcome. In this place, nobody cares if they insulted your delicate little feelings and nobody wants to hear you cry about it either. Thanks, come again!
I think 1 mistake he made is... he didn't make the scotch egg... egg shaped! I know it's an aesthetic thing... but I ALWAYS want my scotch egg to be very egg shaped! If he could just get the wrapping into a slightly more tapered form... They would look much nicer!
In my experience, leaving the egg yolk in the egg wash causes the crumb to burn. I just take them out, salt and season the egg whites and whisk them up. You can fry it on ahigher heat without them burning.. Frying at a higher heat also allow for it not to absorb too much oil or become soggy. Make sure the egg whites are properly salted and seasoned and whisked or you'll get a thick coating of egg white and it will taste like egg white.
