When building a house there's no real recipe. Bricks or no bricks, it really doesn't matter. Just make sure to add a Knorr beef stock cube to your cement. Why? because it tastes better
@Tiny elvis Body has come to your little town sherrif. I mate this chef, with a pale blank emotionless face. And the richest stockpots. The devils stockpots
"By the time the toads cooked, the chipolatas dry. That's why you need a big sausage..." Cooking lessons that hit almost as hard as the life lessons...
MPW is full of shit. All that pretentious nonsense about adding the flour and milk very slowly, to get a smooth batter - rubbish! As good home cooks know, you can throw all the ingredients for Yorkshire pudding - flour, eggs and milk - into a bowl and whisk thoroughly to get exactly the same smooth batter. Here's the evidence from the excellent 'Food Wishes' channel: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KY6vGU8SK7U.html Yet again a pretentious male celebrity chef makes a recipe more complicated than it needs be and pretends there's a crucial technique just to big himself up!
I love this video. "Yorkshire Pudding, there's no real recipe. Here's the recipe, milk, eggs, flour..." "It's so easy. You can have dinner in a half hour." "Let the batter rest for 2 hours..." This guy's nuts.
nuts in the right way for cooking lol an there is no recipe, put the number of eggs you want stir, ad flour stir,ad milk stir,he added chicken base use what you want,let it rest,what is nuts there is no recipe lol
There are so many very similar recipes for Yorkshire pudding finding the definitive one is impossible. The best, though, only have the 4 ingredients. Milk, eggs, flour, and SALT. They are essentially a sort of baked custard. Delicious done right.
Marco Pierre White is also entirely wrong when he says flour and milk must be added very gradually to get a smooth batter. Utter nonsense - as most good home cooks know, you can throw all the ingredients - eggs, milk and flour - into a bowl and whisk well to achieve exactly the same smooth batter! Here's the evidence from the excellent 'Food Wishes' channel: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KY6vGU8SK7U.html This is just another pretentious male celebrity chef creating mystique to make himself look clever, by making a simple recipe more complicated than it needs to be! The majority of FEMALE cooks out there would slap the backs of his legs and send him to bed with no tea for being a show off.
@@R3dp055um fat but...juicy? whatever, it's your choice. don't forget to season their cavity with knorr stock cube paste. marco suggested that in his chicken roast video.
The man is a genius; pure and simple. His technical cooking is in the top drawer of the world's chefs. It's a privilege to learn from him. Happy New Year to you and your loved ones Chef White. Indeed, to all of you watching as well. Peace and love throughout the year.
He really isn't any kind of genius you know! Marco Pierre White is a pretentious and very average chef whose recipes are unnecessarily over complicated. This is a prime example. Toad in the hole is a quick and simple supper, but he tells you to add flour and milk gradually or the batter will be lumpy (not true - as all good home cooks know you can add milk, eggs and flour at same time and whisk thoroughly, for exactly the same smooth result). And why does he ludicrously fry the sausages before putting them in the oven? They need only be cooked in a hot oven, before the batter is added. Frying them risks over-cooking them, creates more washing up, and uses up more electricity!
@@glamdolly30 Well, that's a fair point. Marco however, is a former chef from a proper posh restaurant. He probably applied most of his knowledge & techniques from his former carrier into this show. Respecting to your point that it could've been much easier to make the dish, I don't really think Marco's steps are way too hard either. It just consumes a bit more source and bit more washing.
When I saw the title for this, I thought, go on then, Marco, I dare you, not even you can incorporate knorr in to toad in the hole.... the man is a genius.
The thing i like the most about Marco is, that he is so calm and relaxed. Every movement is relaxing. He takes his time, explain here, go on cooking, explain there, go on cooking. And he gives the audience time, to think about it, what he just said. This is so kind, so cool. I like you Sir.
Great recipe although I’ve never seen the flour mixed into the eggs, it was always flour into the milk then add the eggs (I am from Yorkshire originally) but Marco is from Leeds and a Michelin starred chef so I bow to his greater knowledge
No, you're 100% correct Marco Pierre White is talking garbage about the supposed importance of adding flour to eggs very gradually, then ditto the milk. In reality (as most home cooks are well aware), all the ingredients for Yorkshire Pudding batter, eggs, milk and flour can be thrown together in a bowl and mixed thoroughly, to produce exactly the same, smooth batter. This is yet another example of a pretentious celebrity chef creating some mystique and making a simple recipe more complicated than it needs to be. This version of Toad in the hole by the superb 'Food Wishes' channel shows exactly how simple the recipe should be: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KY6vGU8SK7U.html
I also commented that the lumps are going to hydrate anyway after 2-3 hrs of standing. A little swirl at the end and the batter will be perfect no matter what. The realy key with yorkies is smoking hot oil in the target pan/tray when you cook them.
I'm with you Selina,half pint milk,3 heaped tablespoons of flour,3 eggs and a pinch of salt, whisked up then left. Lard into tins on full oven til smokin then put your mixture in. I'm from Leeds but no Michelin star only a punctured pirelli on the car
I always make my own gravy when I make a roast, and freeze extra so I have it on hand for things like Toad in the Hole. I sauté crimini mushrooms and add them to the gravy. A delicious, easy meal. In Canada the best sausages are the in store packaged Bangers at Lawblaws and No Frills. Delicious
Being from Yorkshire, my gran always made Yorkshire pudding as a starter , a big one the size of your plate, served with sliced onion in vinegar as a pickle, with lovely thick gravey and mint sauce too. Try it , it wets your appetite for the roast to come . Meat was expensive, and still is , so it was considered a cheap way to fill the kids and adults up alike. Still the best way to enjoy a real Yorkshire pud in my book !!!
Chef John from Food Wishes made a version of this where he skipped a few of Marco's 'essential' steps, and it turned out pretty much the same. Two great chefs, two different philosophies.
@@mcfcDJ51 absolute wanker comment. not everyone has 4 hours to prepare dinner because they have to work a job to earn money. good luck getting anywhere in life with your shit attitude.
I put Knorr chicken granules in the Yorkshire pudding batter, and my sister hated it cos it had a weird aftertaste. I wanna train my sister to become a Knorr stock cube lover.
The fact is, you can joke and meme about him and this commercials, but he has achieved everything he wanted to achieve long time ago, and now he is just a built, mature man that can do whaever he wants
Great comment. You can keep your 3 Michelin stars, or just walk away from that and share some basic recipes that ordinary people can have a go at . . . it's you're choice! lol
@@michaelgibson4705 He can obviously cook at the highest level and has the accolades to prove it. Nice to see him demonstrating some simpler dishes that are accessible to home cooks.
@@JumboCod91 I don't think anyone actually hates the stock pots. Its just funny watching Marco's videos trying to guess when and where he is going to use it next time.
Secret hint dropped that you can just use salt instead of Knorr product of the day XD The chef may have become a paid advertising rep, but these recipes are still good and helpful.
dinner in less than 30mins .....Do you know what i like to do? I like to rest the batter for 2-3 hours LMAOOOOOO !!! okay ~ i like to prepare everything a day before, so dinner will be less than 10 mins !
You don’t have to catch an actual toad. It’s up to you. Your choice. I prefer homemade sausage, but up to you. Now, got the hole, you don’t need a black hole. Just a simple Yorkshire pudding mix. It’s not actually a hole, but you do what you want.
