have i yet expressed my deep appreciation of the top down cam, i'll call it now "pan and pot cam"? makes the videos really indepth...almost feels as if i am IN THE pan! i love these british pies. so rustic and hearty.
Never mind you being in the pan, I worry about my camera being there. I 3D printed the bracket that holds the camera - the plastic isn't massively heat-resistant and it's already bending and warping a bit.
@@Keefcooks construction was ownmade - well, kudos for trying in the first place. so i guess, the plastic / resin from the printer can't be exchanged for a more stable compound or else the printer gives up the ghost? thou shall figure it out. and then get it patented and sell it!
@@Keefcooks Instead of a 3D printer, some inexpensive wood and possibly some sheet aluminium would serve well. I expect it would easy enough with some woodworking equipment & hardware. Happy to collaborate...
That looks absolutely delicious! Very similar to the tourtière I make at Christmas time and serve with a red wine and mushroom gravy. Yum yum! I'll echo the well wishes for Mrs KC and kudos on technical bits that make the video a pleasure to watch.
Nom Nom! Oooh, I bet finding your minced&onion pies in Madrid was source of many a smiles. Thanks so much for sharing your secrets with rest of us Keefie. 🙂
Looks gorgeous, Keith!! I've never tried to use a stand mixer for the pastry but will do so now, although mine is a 1958 Kenwood 'Chef', rather than a 'KitchenAid'.
Ey up, Keef. Aye, that's a fine lookin' pie, lad. Minced beef an' onion, it's a reyt classic, an' you've done it proud wi' that rich shortcrust pastry. It's proper comfort food, whether tha' has it hot outta t'oven or cold next day. Individual pies are grand, but there's nowt like a big family-sized one t'share. You've outdone thissen, mate. Cheers for t'recipe!
@@SuperAnimelover100 "Who in the Devil said that?"... It's a very common misconception and myth (mainly made by Americans) that the British can't cook and or have a bad taste in food. Have you never heard of this?
An easy way to separate an egg yolk is to break the egg on to a small plate and place an egg cup over the yolk and let the white run off by tipping the plate. 👍😁
Do you think its the oxo or the Marmite that makes it yummy? I've made something very similar before but found them a bit bland. I've never actually bought an oxo cube( I worked for Bisto for a bit in the 1990's and thought at the time that the flavour of their instant gravy was better) and for a while i've used Knorr stock cubes as they use less artificial things, sometimesI use marmite as a stock for veggie things never really used it for meat. Just wondering if I should break the habit of a lifetime and try oxo! I've always used Worcester sauce and or soy sauce for minced beef. Like the idea of egg yolk as a glace.
I've always used Oxo as a basic stock. I found Knorr to be way too salty (about 30 years ago - they've probably reduce it knoww but old habits die hard). Marmite just pumps up the beefiness (and probably salt!) to another level. Worcester sauce and or soy sauce wouldn't give the intensity you want.
Great recipe Keef and looks delicious!! Can I put in a request for a new theme.. school dinner classics, such as gypsy tart, jam and coconut sponge, semolina pudding etc etc. Loads of people love gypsy tart!!
Problem with that is regional variations and generation variations. I'd never heard of gypsy tart until now - a couple of hours ago I watched a video by a RU-vidr 25-odd years younger than me and he was talking about having pizza and chips for school dinners - we NEVER had pizza (I don't think it had actually hit the UK then), and chips probably only once a week.
@@Keefcooks wow, I am truly amazed that a gastronaut like your good self hadn't heard of it, but as you say, it's probably a South East Region dish.. I have to admit you have done dishes in your channel that I'd never heard of before as well.. thanks anyway for taking the time to reply, and keep up the fantastic channel 😀
@Micky MarioKart So, I made a gypsy tart few days ago. Blood sugar level down to about normal now. I ca'nt believe how sweet this is! And not in a good way.
Go for it Anthony! I've found the trick is to let it rest and not let it be too cold when you roll it out. If it's cracking, let it warm up a bit more.
@@karendaley3184 Doing it now, it's resting in the fridge...fingers crossed. 59 years old and never made my own pastry. Next I'll be taking pictures and posting them on line :)
What I do like about your stuff, Keef is how you just get on with it. I switch off when presenters (often with good recipes) think that to demonstrate, say, dicing a couple of onions or peeling a few pototatoes, the viewer must endure watching that process in full, in real time. Most of us know how to slice an onion or peel a potato. For those who don't, YT has a search engine.
Thanks Jack, I appreciate that. I think I probably have been guilty of waffling on too much now and again, but I do try to make things concise while still maintaining an element of storytelling.
Hi Keef, did you ever try cooking the filling longer, to really break down that mince and make it tender? Did you find the flavour was better with a longer cook?
I use the GX800 for the detail shots of stuff happening on the counter and for things on the stove. But not with the standard kit lens it was supplied with.
Keith, get in the know....you shouldn’t be using Rapeseed or Sunflower oil. Use butter, lard or coconut oil. Yes I know what everyone says, do the opposite and you’ll be healthier!
Jules, don't be dogmatic. Choose oils or fats according to the recipe. Tallow/dripping is excellent for chips. Lard and sometimes butter for pastry. Rapeseed oil for sautéeing. Olive oil for salad dressings. Sunflower with a bit of rapeseed or EVOO for mayonnaise. Coconut oil for what? I hope you're getting a picture - there's no single oil or fat that is right for everything.
@@Keefcooks I was talking from a health perspective..Rapeseed and Sunflower is wot clogs your arteries and causes inflammation and are apparently full of free radicals. Just sayin 😀 love you and your missus anywayxxx
I always have to blind bake the bottom of my pies. When I follow your(excellent) recipes for pies, the bottom will always be soggy if I don't blind bake. I'm wondering how you get away with it! Is there a trick to this? Such as bake it in the centre of the oven, use ceramic or aluminium etc, use high quality flour etc. Thanks!
A certain amount of sogginess is to be encouraged (never mind what the judges on Bake-Off say), if it's the result of the filling soaking into the pastry. But a metal container is better than a ceramic or glass one because the heat is transmitted better. And if you're still having trouble, bake for longer...best of luck!
@@Keefcooks Thanks! I like a bit of sogginess, it's just they end up turning to much. I use ceramic, might have to treat myself to an aluminium container. Cheers.
So wish we could get OXO cubes here, we can only get that crippled stock product (knor) so I end up using BOVRIL or making my own stock ......we here are about 50yrs behind the rest of the world 😩😱🏴🇿🇦 ZAR 3rd world