Shadowing-Übung: World Record With Gordon Ramsay! - Englisch Sprechen Lernen mit Video
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Nick: Today we're breaking a Guinness World Record with Gordon Ramsay.
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Gordon: Now we'll be making the world's largest beef Wellington using my personal recipe.
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Nick: The record to beat is £50.
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But what exactly makes for the perfect beef Wellington?
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Gordon: Right. First of all, gotta get that sear.
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No colour, no flavour. Then that duxelle, then the prosciutto, then the crates.
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And then, of course, that delicious, flaky pastry.
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Nick: Luckily, if there's one thing Gordon is known for, it's the beef Wellington.
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Any advice on how we should do this?
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Gordon: Don't fuck it up.
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Okay. Off you go. Start the Wellington.
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I'll make the sauce. Excellent.
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Nick: The real challenge today, aside from the fact that Gordon is counting on me to turn this pile of ingredients into the perfect beef Wellington is time.
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Because this is our biggest cooking challenge ever.
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I've called in some backup to help me out some of the biggest names in food.
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I call them the Steak Avengers.
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Oh, looks like Gordon's already texting me.
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Guys, come on in. I think we got ourselves a message.
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Gordon: Hey, guys, it's me.
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Listen, Sauce's coming along fine.
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Please make sure when you put that Wellington together, it is absolutely precision and immaculate.
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I can't wait to see it.
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Hurry up, Nick. Let's go.
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Nick: Max. You guys got the meat? You're going to handle the duxelle and the crepes, and I'll take the prosciutto.
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Chef1: Three, two, one.
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Beef. Nick: One of the most important parts of a beef Wellington is the prosciutto.
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I'll be using this giant and very dangerous deli slicer to get the best slices of prosciutto I can possibly get.
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This prosciutto was shipped all the way from Spain and is some of the best in the world.
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I need to take off one corner of the prosciutto and now we're ready to slice for carving our prosciutto. I first need to set this at the proper number, which will adjust the thickness. I'll place my prosciutto into the machine, clamp this down to secure it, and it's time to slice.
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Now the goal is to get even and consistent slices of prosciutto.
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These will eventually be used to wrap around the meat that Max and Guga are working on right now. This prosciutto looks incredible.
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It's ready to go. Guga:All right, Max.
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first thing we got to do is remove this fat.
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Let's do it. We're going to be completely fusing this thing together with meat glue.
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If there's any silver skin, it's not going to stick together.
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Guga: More fat, more better.
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But not today.
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Nick: The reason I gave you guys both the beef to work on is because I myself do not want to work with meat glue.
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Guga: So you're making us do the dirty work for you?
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Oh, Nick, we like it.
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Guga: It is a traditional mixture of mushrooms, shallots, garlic and thyme.
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We'll be using a mixture of mushrooms, starting with these white button mushrooms, shiitake mushrooms for that nice umami flavor, some golden oyster mushrooms, and finally, some king oyster mushrooms.
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Now it's time to chop to cook our duxelle.
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Both pans are going to get a little bit of olive oil.
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And this one here is for our crepes and both pans.
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We're going to start with some shallots and just a little garlic.
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And once these have become nice and softened, we'll add in my mushrooms.
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Nick: You look like you need a hand over here.
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I'm going to help you out with some crepes.
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These we're making ourselves.
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And what this will do for our Wellington is wrap it up nicely so there's no leakage.
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We need our Wellington to stay perfect.
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Golden brown.
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Max: I think we're just about done trimming here.
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It's time to suit up.
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Guga: Let's do it. Meat glue is extremely dangerous.
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Max: It's an enzyme that completely glues proteins together.
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Guga: I get scared every single time I have to use it.
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Max: If you breathe it in, it can literally make your lungs stick together.
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Hence the gas masks.
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Guga: When dusting on this meat glue, we need to make sure that everything is spread nicely and evenly.
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Max: If we don't fully coat every part of this meat, the Wellington will look terrible when we eventually cut it open.
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Guga: To hold it together while it sets on the fridge, we'll tie it all up with Butcher string.
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Max: And now that none of the meat glue is exposed, we should be safe to take off our masks.
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Guga: Beautiful. We need to wrap it up because when we're cooking it, we don't want any water to go inside of the meat.
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Max That's a big piece of meat.
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Sure you can handle that?
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Guga: You know, they always say my meat is big and here's why.
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Chef1: To finish off our duxelle, we're going to season this up with a little bit of time, a generous amount of salt and finally finish with some pepper when it's nice and cooked through. Add it to the rest of your mixture.
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Nick: Now that we've got everything prepped out, it's time to start cooking.
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And this here is going to be our giant sous vide bath.
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We'll fill it to the top with water and then set the circulators to 130°F.
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Once our water has come to temp, we can finally take our giant log of meat and place it right into our sous vide bath, which hopefully will cook our meat to a perfect, medium rare. This is now going to cook overnight for about ten hours and we'll be back in the morning to check on it.
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But we better hope this works because we're not going to have much time left to finish after we come back. It's currently just before 5:00 in the morning and we are going to check on our Wellington. I've been freaking out.
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I've been nervous about this the whole time and I didn't want to wake the Steak Avengers because I felt kind of bad.
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So I woke up Manny to come with me.
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This has been going all night. Hold on.
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Manny: What's wrong?
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Nick: They're off. What do you mean?
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The things are off? The water's cold.
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Oh. Manny: My room time. Turn Back on.
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Oh, man. Manny: How long is it off?
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Nick: The fuse could have blown an hour ago, but it also could happen six hours ago.
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I mean, it definitely doesn't feel cooked.
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I think our best bet is just cranking these up as high as we can possibly get them.
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I am probably going to sit here and watch till the water comes to temp, but the only worry now is that if we're not careful, this may overcook.
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It's just past 630.
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Now. We've let this go as long as we possibly can, and it's now time to bring this to the only bakery we could find that has an oven big enough to actually fit this in there. We've done the best we can, and at this point, we can really only hope that it's cooked. This right here is where we're going to be baking our Wellington today.
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As you can see, it's so big that all four of us have no problem fitting inside.
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You guys go start prepping the Wellington.
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I'm going to FaceTime Gordon to check in and preheat this oven.
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Hey, Gordon.
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Gordon: Hey, Nick. How's it going?
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Nick: It's going okay. We had a little bit of a mishap with the sous vide bath, but I think everything's coming together now.
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Gordon: Okay. Hurry up, please.
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I'm dying to see that Wellington.
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See you in a bit.
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Guga: After the mishap this morning, we can only hope that it's fully cooked, but we'll find out once it's baked.
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Max You want to treat this thing extremely nicely?
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Just like a little baby. A little meat baby.
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It feels like the perfect medium rare.
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Guga: You better believe it.
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Nick: All right, guys, we got to move. We only have 30 minutes to get this thing in the oven.
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Chef1: Next step, we have to pat the whole thing as dry as possible because we're about to torch it.
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Nick: The final step before torching it is to remove all of the string that's wrapped around the meat. We have to be extremely careful right now because this is when the meat could split totally apart.
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For me, this is a bit of a sore subject because it makes me remember when I left the string on in one of my last episodes of MasterChef.
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Gordon: The strings are. We'd lose a star if we send that out to the customer.
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Guga: There's no pain big enough to sear this.
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It's time to torch.
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Nick: Now that it's gotten a beautiful golden brown color, it's time for the mustard.
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Max And this is the traditional way to do it.
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For Wellington, directly after searing, we add a nice thin layer of mustard.
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Nick: While those guys finish painting that in mustard.
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We're going to go ahead and start rolling out our puff pastry for the outside of our Wellington. Once this has all been laid out and fused together, we're going to add some parchment on the.
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Guga: Top and I'm going to roll everything together to fuse all the edges.
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Nick: What we're trying to do is make one giant puff pastry sheet big enough to wrap around our whole Wellington.
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Chef1: Next up, we're going to lay out our crepes on top of our puff pastry.
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This is going to.
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Max Help trap in that moisture and prevent a soggy bottom.
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There is absolutely no way we're serving Gordon, a Wellington with a soggy crust.
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Guga start laying out the prosciutto.
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Guga: Okay. We need to make a bunch of perfect layers.
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Guys, you got.
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Speaker9: To step it up. Literally. You got 15 minutes to get this in the oven.
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Oh, we're done.
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Nick: To finish this up. We're going to patch it up with prosciutto wherever we see an open hole.
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Guga: The final step to bring it all together is to spread our duxelle.
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Nick: This has sat in the fridge overnight and we have to make sure it's in a nice, perfect layer over our prosciutto.
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Everything looks pretty spread out right now, but it'll all come together shortly.
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Guga: I'm excited to roll this thing up, but I'm a little nervous.
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I'm not going to lie. I hope it stays together.
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Nick: We only have five minutes left to get this thing in the oven.
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We're going to start rolling it, keeping it as tight as we possibly can because there could be no gaps in any Wellingtons.
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Be careful. Be careful. Oh, shoot.
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The prosciutto is coming off.
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Good. Guga: Well done, guys. Wow.
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Good job. Nick: We're going to push these tables together.
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Max And now we'll continue rolling it up, being extremely careful here.
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Nick: And aside from cutting it open and feeding it to Gordon, this is definitely the scariest part of this challenge. And we had to bring in all hands on deck to finish this off.
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We are so close here.
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We just have to paint the whole thing in egg wash.
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Man1: Two minutes left, guys.
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Nick: Well, carefully place our lattice pattern over the Wellington.
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Guga: And reposition it to make it look nice and pretty.
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And we finish it off with a bit more of egg wash.
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Nick: And finally, a nice pinch of salt.
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The very last step is very carefully sliding this onto our sheet tray.
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We can't mess this up, guys.
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Oh, okay. Yeah, It's time.
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The big gigantic oven.
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Max: We're going to push it all the way in until it clicks just like that.
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Nick: And it's ready to cook.
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Guys, you ready for this?
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Guga: Yes. Come on, open it.
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Let's go. Let's go, Let's go, Let's go.
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Nick: Here we go.
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Guga: Oh, wow, wow.
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Guga: Wow. Nick: It is literally a perfect golden brown.
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Guga: Guys, hold on. It's what's on the inside that matters.
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You guys ready for this?
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Guga: Let's go. Okay, here we go.
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Oh, my God. Is this scary?
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Nick: Okay, The moment of truth.
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Speaker10: Oh, it's perfect.
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Nick: I really hope Gordon's going to like the Wellington, but we're about to find out.
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Let's see. Gordon: Nick, you got the welly?
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Nick: I got the welly. You got the sauce?
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Gordon: Look at the size of that thing.
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I've got the sauce. Let's go.
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Look at that thing.
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Beautiful. We need a vat of sauce, man.
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It's got a beautiful sheen.
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It's rich, it's sumptuous.
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Nick:Do we take a bite before we find out if it's a world record?
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Gordon: Shall we? What the F.
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Oh, man. Look at that.
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Nice and delicious.
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That's good. The only thing.
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Nick: Remaining is finding out if this is truly the largest beef Wellington in the entire world.
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Gordon: I'll kill him if it's not.
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Andy:Gordon.
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Pleasure. Nick. This was an official Guinness World Records attempt for the largest beef Wellington. Now, the record to beat was 20kg.
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I've confirmed the official measurement, and I can officially say that you achieved.
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25.76kg. Congratulations.
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You're officially amazing.
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Yes. Yes. Gordon: I love you. Yes.
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Amazing. Nick: Thank you all so much again, for 10 million subscribers.
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Gordon, any last words?
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Gordon: Yeah, don't subscribe to his subscribe tomorrow.
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We got 20 million.
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20 million.
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Hurry up, Nick. Catch up.
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Nick: And don't forget knife drop launches in just three days, so make sure to go pre-order your copy now. Ten of you who order will randomly get a signed copy by both me and Gordon.
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And one last thing. Thank you so much to all of you for subscribing.
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We couldn't have done this without you.
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