Placeholder Image

字幕列表 影片播放

  • Gordon Ramsay has never been in the business of redemption Sporting.

  • Okay, okay, he has.

  • But now he's cut me in.

  • My name's Monte Carlo.

  • You send Gordon pictures of your horrible dishes, he makes fun of them, and then I get to make him over.

  • Today we are making over.

  • I don't know what that is that a meatloaf that looks like the driest meatloaf has no color.

  • And it's glaze with, like, it looks like sludge you find at the bottom of the dumpster.

  • Who?

  • Brooklyn.

  • What is going on, my friend?

  • Oh, yeah, Let's redeem this meatloaf.

  • First things first.

  • We gotta build a ton of flavor, and the way that we do that is a scorching hot pan, a little olive oil and the foundations of flavor.

  • I'm talking about onions.

  • The heat is going to take.

  • All of the water out of the onions are going to start to turn yellow.

  • They're gonna release a bouquet, and once that happens, we're going to add a little celery and then some carrots.

  • And that, my friends, is Merrick Law, a little garlic dogs, and we have foundations for a flipping meatloaf miracle.

  • The only orange in this dish are these incredible care?

  • It's your welcome, Brooklyn.

  • We're gonna We're gonna do you right.

  • No worries, honey.

  • Now we are going to add some mushrooms, These air gonna soak up all the incredible juices, Those carrots and that celery and those onions have released.

  • We also need to add spice.

  • So a little cayenne pepper, a little paprika, some cumin and Cory Oh, yeah.

  • See, It smells good coming out of the pan.

  • It's going to take student better in your mouth.

  • Okay?

  • Look at the color.

  • Do you see that color is where it's at.

  • Now we're gonna add some sauces.

  • I call these mommy bombs, fish sauce, soy sauce, chicken stock, red want.

  • Oh, I love that song.

  • And buttermilk.

  • OK, we're gonna reduce that liquid by half, but I don't want all the lights were gone.

  • We need that liquid.

  • It's gonna help us with our very last element.

  • See these air panko breadcrumbs?

  • You don't want to put these all dry in your meat loaf, which I'm sure you did because they soak up all of the juices and then your meatloaf looks like cardboard.

  • Brooklyn, You could do better.

  • All right, We're gonna take this off the heat Now A little more salt.

  • We're gonna get it in the mix.

  • Fit your stand mixer with your paddle attachment.

  • You could do this by hand.

  • But why?

  • The first thing you're gonna dio is take two different types of meat.

  • You're gonna have £1 of ground beef.

  • I don't want lean beef.

  • Lean means dry.

  • You want fatso, go for 80 20 minimum, and then we're going to add pork.

  • Did I mention I was Puerto Rican?

  • Now it's all about being gentle.

  • You don't wanna overmix over.

  • Makes friends of dense.

  • That's it.

  • 10 seconds now salt, Parmesan, cheese, eggs, Eggs will help find your mix together.

  • D'oh!

  • So now we're gonna mix this up.

  • Not a lot.

  • Don't go crazy.

  • Let's do a little more salt.

  • Why not?

  • It's a lot of meeting there.

  • It's £2 of meat.

  • Once you see that the eggs are incorporated, you're gonna want to shut it down.

  • And you are going to ad all of this incredible veggie mix flavor, baby flavor, flavor, flavor.

  • That's what it's all about.

  • This is gonna add texture.

  • It's gonna add earth Penis.

  • It's gonna add a little crunch.

  • Keep it moist all the way.

  • Who?

  • I can already tell this.

  • It's a 1,000,000 times better than your dish.

  • I'm sorry, Brooklyn, but when you know better, you do better.

  • 00 yes.

  • Okay.

  • Now shouldn't be.

  • So Get your pan.

  • Cook it up.

  • Taste it.

  • It means a little more salt.

  • Okay, you see, You think it's a lot of salt, but really, it's not enough.

  • One more mix.

  • All right, we are ready to go.

  • Let's shake this baby.

  • Slam it.

  • Let me show you a trick.

  • You want to make sure that there are no air bubbles in this loaf?

  • Why?

  • Cause air bubbles make your low crack.

  • And we all know crack is whack.

  • Now we shape the loaf.

  • But before we put it in the oven, we're gonna do a little of this.

  • Sorry, sound guy.

  • I'm sorry, dude.

  • Now you're gonna doctor meatloaf.

  • Might have done this with your pie dough before.

  • It just creates little holes for steam to escape, which eliminates the possibility of your love crack.

  • Take piece of aluminum foil about the size of the sheep can and cover this really well, Then take a deep can because this is going to release a lot of juice is you don't want a falling out.

  • Look at this.

  • Action.

  • Ready?

  • Oh, inverted.

  • What we're doing right now is we're gonna cook this in our oven at 350 degrees for about 30 to 40 minutes or until the center reaches 140.

  • And that, my friends, is going to give us beautifully shaped loaf.

  • It's been 30 minutes.

  • Let's check on the clothes.

  • Oh, goodness gracious.

  • Look at all of those juices.

  • That's not gonna be a dry meat loaf, Brooklyn.

  • Now, very carefully, you're gonna lift the corner of this very hot 10.

  • Don't burn yourself.

  • That's looking pretty amazing.

  • We're gonna continue cooking this baby until it reaches 140 degrees.

  • We raise the temperature to broil, give it color quickly, and now we're gonna make it easy.

  • Glaze takes him catch up a little tomato paste.

  • Worst use your sauce.

  • A little Tabasco for heat, honey, you're gonna add a little sweetness there, Okay?

  • And we're just gonna incorporate all of those liquids with a touch assaults, a couple of big cracks of pepper and that is our ketchup plays.

  • Oh, yeah, It smells like redemption.

  • Okay, that's done, man.

  • Let's check on our meat loaf.

  • Yes, Juices are bubbling.

  • That meat loaf is already looking darker.

  • This glaze is gonna help even more.

  • I'm just gonna glaze it lightly, okay?

  • You're not gonna go berserker rage.

  • We're not making a river of roast meat of dreams Here were just given in a little shine.

  • You can already tell this baby is so much more moist.

  • Okay, I'm gonna put it back in the oven for about four minutes and let that glaze get nice and dark, right?

  • This meat looks smells done.

  • You know how I know?

  • Because his whole kitchen smells like meatloaf.

  • Yes.

  • Oh, that's a meat loaf.

  • Ooh.

  • So pretty Look at you.

  • You're beautiful dog.

  • Yes, this is so juicy.

  • Good.

  • We're keeping you and garnish with your parsley.

  • Done.

  • Uh, meat loaf rough.

  • Dean's Let's see what Gordon thinks.

  • This is a work of art.

  • I love it.

  • Thank you, Gordon.

  • Hey, you've enjoyed this video.

  • We got plenty more.

  • Don't forget if you've got a dish you want just on a picture or video with hashtag Ramsey redemption important going talk to crash and unending.

  • Best to fix it.

  • Everything you need to know in the description box below sea Next.

  • Okay, My microphone.

  • Don't do it.

  • Oh, it's okay.

  • I see what's happening.

  • It fell out of my butt that came out.

  • Unlike how intended it.

  • You know what I mean?

  • Okay, okay.

Gordon Ramsay has never been in the business of redemption Sporting.

字幕與單字

單字即點即查 點擊單字可以查詢單字解釋

B2 中高級

廚藝大師》參賽者能把戈登的燒肉變成美食嗎?| 廚藝大師 (Can A MasterChef Contestant Turn a Burn by Gordon into a Gourmet Meatloaf? | Ramsay Redemption)

  • 3 0
    林宜悉 發佈於 2021 年 01 月 14 日
影片單字