FML!!! Failed in making something so simple!
Vložit
- čas přidán 9. 07. 2024
- Okaaaay Gangstas... I love eating croquettes, the cheesy béchamel creamy crispy ones.
Yes, this is the first time I've made it and well... you can watch the rest.
I'll give this another go and hopefully get some redemption.
Anyways enjoy this flop, a simple concept done shit.
NGL kinda nervous with uploading this one. As you can see, I don't cut my fails out LOL.
Be sure to FOLLOW ME:
@reynoldpoer
/ reynoldpoer
AEON Films:
/ aeonfilms
www.aeonfilms.com.au
--------------------
Here’s what you’ll need:
Bechamel
30g Unsalted butter
30g Plain flour
300ml Full cream milk (may need extra)
Skin from 1 whole chicken
Chicken fat
1 Garlic clove
1/2 Eschallot
75g Parmesan cheese
1 Egg
Plain flour
Panko crumbs
#croquette #cheesey #fail - Zábava
Reynold fails at making something simple.
Discovers a new element instead...
Basically Tony Stark
Love how authentic you are, showing mistakes and all!!
Love how authentic you are,showing mistakes
"see kids, I'm not perfect but neither are you 🤨" 😆😆😆
😂😂😂😂😂😂 He dragged us with him
When we do cheese croquettes at our restaurant, we blitz the panko in a blender so its powdery and we also go Flour>Egg>Panko>Egg>Panko. Blitzing the panko and double dredging helps hold in the cheese.
And if its still not working just lower the heat... Maybe your oil was to hot
@@jamirojenni4541 i also think it was because oil too hot. especially seeing how the 2nd one burned on the outside before it cooked through, coz oil that was hot on the first one had gotten hotter by the 2nd one
@@insoserious yup, the oil is too hot. I would do the trick with blitzing the panko (it really works) and would go for a parmesan that's a bit on the frozen side. That might work.
@@insoserious and i think if u like put it in the fridge and then roll the shapes and than freeze it will help the cheese to melt a lot slower but by the time u got a good colour it would be melty
That's why I love this channel, Reynold always keeps it real and entertaining. It shows the fun in cooking, it gets us less intimidated to cook
Thats why I love this channel,Reynold always keeps
I love the Learn-As-You-Go approach. When you watch a chef's videos they usually have a recipe that's guaranteed to work and tbh it gets to be repetitive. I like how in Reynolds videos he shows alot of realism by showing that even tho he has alot of training under his belt, hes still human like us and messes up from time to time. It's not only entertaining but it also resonates with the viewer as well. Great work Reynold best of luck with your future videos. Your the man 😁👍
Actually, Chef John from Food Wishes is a Chef who also shows his failed attempts and writes about changes he would have made to the recipe in a blog post. I like how he (Chef John) shows his experimental dishes regardless of it being successful or not (ex. his Cauliflower Sticks video.)
However, I do agree that chefs/cooks who show their failed dishes as well as their successful experiments have more interesting channels and are more relatable and encouraging to home cooks like myself.
I'm legitimately grateful for this, I'm a little afraid to cook and mess things up, but a masterchef saying "I'm not perfect, but neither are you", "nooOOooO", and "looks like sht" and just the whole video turned out to be actually really encouraging and it made me want to cook more with much less fear 🥰
I’ve always enjoyed watching cooking videos, but this channel has taken that to a whole new level!
Thanks to the vid editor as well for making it that much more wholesome!
The best ever. Never that I've watch any video that a chef failed in their own cooking. Excellent for being truthful & so down-to -earth. Keep it up. All the best from Borneo Island.
What I love about Reynold is he learns with us, doesn't only post successful recipes. Hoping to see more of your content, cheers
What I love about Reynold is he learns with us,
The earliest I have ever been on any video
What I love about this video is simply how real it is, it's not "staged" like what you see with other cooking shows where they have multiple dishes of the same thing. here he could have easily have gone that route but didn't, here he kept in all his mistakes and mess ups, and what makes this so great and wonderful is it show the honesty and how down to earth Reynold is. The b-roll and music is on point and really adds to the mood to the experience.
What I love about this video is simply how real it is,it's not "staged"like what you see with other cooking shows where they have multiple dishes
Homie, please continue making these vids, you inspired me to be in the kitchen cooking for my family! Hope all is well, enjoy the holidays!
I think failure is a part of life and acknowledging failing shows how good you are, because you know how you failed so you can always improve ✨
Its been a year since we last saw a video on his channel 😥 😪😪 we miss u reynold aka dessert king
start posting again reynold!!
This is real life. It's not perfect all the time. appreciate the realness in this video!
Maybe covering them with the flour,egg, panko 2 times? Then rest them in the fridge first for 10minutes before frying them.
Fry it in low temp. Take it out. Den re-fry to get the crust crispy at a higher temp.
Seconding fridge rest.
Ah, Reynold, this isn't a failure! It's just an incredibly delicious-looking experiment on the road to another smashing dish!!! 💜💜💜 I always say that that life is MORE fun when you #PLAYwithYourFood! You've gotten us started with some great ideas. I 💜LOVE💜 a good potato croquette, so my first thought for preventing an explosion would be to encase the creamy bechamel center in a thin layer of well-seasoned mashed spuds. I might even try freezing the center, so that it would be able to sit in the fryer longer while the outer edges become golden and crispy. I think I'd even like to PLAY with starting the roux with chicken schmaltz, and maybe building a velouté or an espagnole to deepen the chicken flavor before adding the cheese to bind it all together. Ooh, so many exciting possibilities!!! 😋😋😋
It's good to see someone like you willing to show your fail resepi cus it's showing how humble person u are at the same time fun
Im laughing so loud and it's midnight😂 gotta love the authenticity on this man❤️
Good quality content again! Failure is part of cooking and it makes it so satisfying to nail it next time! My suggestion is to shape and freeze the croquettes before battering and frying. Can't wait for part 2 cuz it sounds like a bomb snack I might make for my friends!
I REALLY LoVE your vids man, the production and everything. You are VERY entertaining to watch Dessert King. Looking forward to your 1M subs
can't wait to see Arnold roast you😂
Big bro being big bro, eh? 🤣🤣🤣
Omg I just discovered your channel and I have always loved your cooking since masterchef Australia, especially your desserts, hands down.🙇♀️
How do I stop watching you? I’ve been repeating all the masterchef eps over again!
1. double dredging, as someone else said, will help hold the cheese in.
2. I like to to a very simple very wet batter of just corn starch, a pinch of baking powder, and milk before the flour > egg wash > panko. This helps create another layer and helps it stick, and the baking powder moves the coating away from the cheese a little when cooking which also makes it less likely to seep.
3. If you want to have a looser coating than what I described, freezing the cheese hard before hand will allow it to stay together longer in the cook so it doesn't seep and burn before the coating is done.
You call this simple? Well, this looks like rocket science to me.
Love your videos, you're an excellent chef.
🤣🤣🤣
I love you, Reynold. You are so genuine and funny! And not affraid to show that sometimes in life (and in the kitchen) we failed. That bechamel sauce is a must try though.
so the lesson learned is that they're bad for you, so bad for you.
A thing that helps deep frying croquettes or something with a 'liquid' filling is cooling your filling in the fridge before shaping and coating it. This stops your croquettes from exploding right away and it will get the brown crust you want in time. Also the order of coating in general is flour - egg - panko/breadcrumbs (another time - egg - panko/breadcrumbs if you want a thicker crust). Then cool it again in the fridge for a bit.
love it when you upload somewhat "failed" attempts. gives it a more personal feel and not so much a guide video in a sense.
Love love love the honesty, Reynold! Keep on keeping it real 👏🏼👍🏼🙌🏼
I've just finished watching Masterchef Australia where my favorite Reynold came 3rd in the semi final and I can't stop crying.
I think you're an amazing magical chef 👨🍳 ❤
This is so funny but also really encouraging to watch! Hope it encourages more people to have fun while learning and experimenting. :)
But since you asked for suggestions, the way I do the breading is Flour > Egg > Panko, then I chill it in the fridge for at least an hour before deep frying.
your cuteness covers for the fails...but the fact that you are still sharing these says a lot...BTW..everything aside, those were in one piece and perfectly edible...so that is not considered a failure!!!
Still can't remove from my head about you getting eliminated in semi finals of 'Back To win' season. Mate, you are the only person who deserved the title. Freakin perfection and precise cooking, always, from the beginning. Hail Reeeeyyynooooollldddd 🔥🔥
And he love to make experiment like in masterchef back to win..sorry for my english is bad..
Just finished watching it..😭
he's still active on Facebook, i guess he has his own restaurant now
Love your Sweet and Salty Video, so happy and excited for everything. Love from Malaysia
my ultimate fav chef.
We deepfry cheese this way in Czechia and in order to save it from exploding, we usually do the tripple coating method (flour-egg-bread crumbs) twice
You are very good at cooking and making pastries
I really enjoyed the process and learned something from you. Thank you!
The chewing and slurping sounds when he's eating is quality ASMR right there. LOL
🤣👐 this is why i love you video's and spirit soo much mate. The way you failed at making you first batch of roux, handled it and made new one, is exactly how i react when fail at making something 😭🤣
End results looks tasty and gorgeous af 🔥
Your content is original as sh!t, keep up the great stuff my guy
Hey Reynold! I like to see that you are being so real. It's amazing 😍 Thanks for the recipe. It's dangerous and nice 😁
My classic recipe for all croquettes (especially with cheese) is double coated. So you go flour -> egg -> panko -> egg -> panko. That works for deep fried Brie, Camembert cheese etc. Your ideas for the filling sounds amazing though!
Hey Rey-Rey ❤️ How are you!! Hope you're doing well.. first of all we are having festive season here so happy festive season to you 🎉🎉 Aaaa!!.... The reason why I am here cuz I just watched MasterChef Australia s13 right now and in today's episode YOU.. my love💜 you came along with Poh and Callum as the guest chef and brought amazing dishes with you. It felt like you three are just going to start cooking here again like in back to win. Oh my gosh I can't express how excited and happy I am.. I miss you so much... Back to win series is like something else
Good luck and lots of love 😘❤️❤️stay safe 🍀✨
3:20 this scene really hits me AHAHHAHAHAHAHAHAHA 😩😂😂
I miss your cooking, Reynold. Hope you and your family are safe and healthy!!!
Happy Birthday!! God bless you abundantly. Have an amazing year ahead. I'm a big fan, love your dishes (DESERTS the most). Take care of yourself, stay safe. ily
Love your honesty. Indian food have similar fries. You can try this method. Flour -> egg -> bread crumb -> egg -> bread crumb. Put the croquettes on a tray and keep it in the refrigerator for one or two hours before frying.
It's like he's doing one of those spoofs on Real cooking shows hahahaha I freaking love it!
everytime i watch your videos i learned new things also yummy recipe💗thanks for this
Aye I don't care if you messed up. For me ypu are the perfectionist in the area you are fond of. You have made me great fan of your creativity in your desserts.
Can't wait for your next video, hoping you'll make banging desserts out of your creative mind!
Omg I just finished making it and it is AMAZING 🤩😋
From watching masterchef to this, im so not used to seeing reynold slice somthing so slowly. 😂 1:01
Please post your desserts recipes! We love just looking at your desserts!
I miss your cook, i need to see a new video 💕
👍👍👍, reynold maybe try cover the molded cheese dips with gelatin so it dont explode when you deep fried it. works for me
Watching Reynolds amazing accomplishments through out the masterchef kitchen getting me curious on one of the not so perfect dessert he created in season 12 australia... Yo Rey! Please bring back your SPACE dessert! 😁🙏🏻 Make the moose work this time! So we can see the exact SPACE inside your creative head LOL!
That crunchy sounds!
Ohh my god thank you for making me laugh...while going through shit❤
It's cool we know you..you are the best💯
Ended up happy and laughing at the same time!
Hi Reynold
Please make your version of an Indian Sweet: Modak. It would be pleasure to see your version.
love this man
Ahahah this was entertaining as hell 😂
He should do more on the fly stuffs in his videos haha
Aaahhh upload some new video matee 😭 miss ya bad! 😭
Showing your successes aswell as your failers. Respect! We've all been there 🤦♂️
Reynold: "what is the perfect Snack?"
Me: "you!!!!"
😂 🤣
Hey Reynold....it's been a while since you posted...hope all is well on your end...we miss you here...I mean I do. Hope the book and the kitchen have you kept in a state of busy...feeding your mind with even more awesome Ideas that will make us drool ever more on the great food you make.
Hope to see you sooner
💌 of a fan on 🔥 😉
Reynold: It’s so bad for you...
Also Reynold : Devours said croquettes 😂
You so genius in making dessert, I am very astonish of your knowledge. God Bless!!!
*At the start of the video
Reynold: what is the perfect snack?
Me: it's you of course
I love you Reynold❤️ I'm a huge fan of yours😘
Hahha So funnnnyyyyy!!!! The Dessert king makes mistakes too!! 😊 Thanks for just being you. I'm sure it still tastes good 😊
God Reynold
Our GOD CHEF LEVEL IMPOSSIBLE HAS RETURNED🤩🤩🤩🤩
That White snowy dessert that you made at Masterchef Australia S12 was just out of this world.Good luck from India🇮🇳
Collabs with chef Arnold
I love you Reynold😭
A nice way to stabilize your bechamel for croquettes is putting a couple of gelatine sheets in and then putting them in a square shape tray. It makes flouring them super easy and smooth The gelatine will melt by the heat of the frier and your bechamel will be soft and runny again.
"That is so bad for you"
*Proceeds to enter entire spatula in mouth*
It was not perfect but of all his videos… this really put a big smile on my face 😀😃😃😁
Man come back to youtube.Just finished watching ur dishes that you made on masterchef. Would love to watch yout videos weekly
Just love watching you in your video's, great content as alway's Reynold, much love from me in the UK 🇬🇧
Greetings from Canada, watched all the episodes, you my true champ
Oemjiiii I'm obsessed na with you huhuhu 😭
omg reynold😭my chef crush ever since 📸
gordon big black companion more hotter the black ones got these long and wide vegetable that will satisfy you for 50$
You don't fail to entertain us (and keep us thirsty) that's for sure.
Love how he cuss’s without apology haha
Binge watched your videos again, I miss your contents, looking forward for your next videos
Oh my god I'm in love with this guy
It's first time I watched chef reynolds dish ....and now I am gonna make this .....👌👌. Looks so yummyyyyyyy 😋😋
Love watching you, very talented guy. I am southern so your accent is awesome. Love from Buffalo South Carolina.
You are amazing really I have no more word.
Always look forward to watch your videos.. entertaining and fun... keep it up..
Wooowww😍 Congratulations on your 500k sub🥳🥳🥳 Wishing you 1M sub in few weeks time😃