Cooking with Jake #04 / Mince & Dumplings

[@seanjamescameron]

Look forward to part 2 in 7 months.

[@amitauddy5955]

lol

[@adarshchhokar3818]

😂😂😂😂LMAO

[@flubadubdubthegreat1272]

Still waiting 10 months later 😂

[@daftbeyer]

It could be any time now

[@mingzw0913]

It has been over 3 years since I saw Jake using a knife for the first time and this dude still managed to make me feel worried when he chopped that onion.

[@leonaxlily]

wow jake we’ve been waiting for you to upload for YEARS !!!!!!

[@Wild4lon]

My god it's been so long since you last posted that I got into Cambridge, made all the bad decisions and ended up in third year and I'm still here watching cooking with Jake

[@margauxemmanuel6255]

same, second year

[@chrisg9533]

Nice to see you back... 🙂 We have this meal as a staple in scotland too You need the doughballs to be nice and moist and sticky as the moisture will help then fluff up with the steam produced in the oven Best to use normal suet too and good to squirt a bit of brown sauce and Worcester sauce into the mince mixture to give it a wee bit of body and spice xx 😀

[@katelinyan]

2000 years later 😂

[@aramishshah7324]

😂😂

[@manavhirani]

see y'all in another 2000

[@lisaylin]

lovely to see your face again. hope life is treating you well x

[@dominicmancini8942]

You look a lot more comfortable in the kitchen than when you did the bolognese! Great to see a post from you, Jake .

[@ceylonmeetsmusic]

Glad you're back! I used to watch your Cambridge vlogs back in the day. :)

[@amazingbluebubble]

Feels like we're about to witness the greatest story of a guy who had a successful career in tech, then found his passion of cooking and became the founder of a great restaurant chain 😄

[@TevinMlangeni]

He's alive! 🥺

[@adlee0705]

What a delight to see you again Jack 😀

[@Yoeshi]

Glad to see you back on YT Jake. I've missed you ..... 💕😘

[@saigiridhar81]

Thank you for returning. I was fasting since your last video. Now am famished

[@nimaonta1725]

good to see you back

[@darkwinter8]

Ha! I was just checking your channel yesterday for the first time in a while, and then you posted a new video. Good to see you're alive!

[@acj288]

Glad to see you’re posting again, Jake!

[@sunnyday12131]

glad you back even just for this little while🎃

[@newtechunboxed1115]

yes!! finally, hope there are more videos coming, your videos inspired me to study computer science in my second year now. keep them coming

[@kendrajohnson6535]

Oh, how I love this series! Thank you, Jake :)

[@cesarcueto1995]

I love how many of you are giving him tips. One of the most wholesome comments section on youtube

[@Perspectologist]

It turned out well. Congratulations. I became a new home cook during the pandemic. I subscribed to a meal kit service. I was burning everything at first, but got better over a few months. I am still not great at cutting things (don’t have good coordination). I left the tip of my finger in 2019 on New Year’s Eve while chopping bok choy. That was very bad, but I have recovered. I like to use a chopping tool with a lever and a blade grid to help me dice things. I slice them with the knife and then press them through the chopper with the right size grid to get the dice. I got a kitchen island on wheels with a fold out table extension. It gives me a large prep surface and when when I am done I can drop the extension. It was my best pandemic purchase. I don’t love to cook, but I like to eat. It is a lot of work when I have to do the prep, cooking and cleaning. Even so, I have stuck with the meal kit service. It has become part of my routine. If you want to get better at cooking you might try a meal kit service. I was eventually going to collect recipes and then start cooking them on my own. However, I really like the convenience of the kit coming with the right amount of ingredients since I dislike grocery shopping.

[@viradeus4322]

I remember you used to give in depth reviews to Jakes vlogs back when he was Cambridge. Haven’t seen you since then, I just assumed you stopped watching Jake(let’s be honest, most of us have after he started uploading twice in a year). It’s good to see you back, I remember being really confused as to why you would give detailed reviews about a college students vlog, but still enjoyed reading them anyway!

[@flubadubdubthegreat1272]

@@viradeus4322 yeah these comments feel like an old Jake fan reunion

[@GayGallois]

Good to see you back again Jake. Your cooking skills are progressing nicely. Well done.

[@krisjonesuk]

Mince and dumplings used to be a common meal at my school in the 1970s. I think you need to watch a simple video on knife skills to get rid of your fears. You should use your top finger joints as a guard so you don’t get cut. I don’t know if Sainsbury’s does then but in Waitrose you can buy packets of “sofrito”, which is chopped onions, celery and carrot, in both their prepared veg and freezer sections. If you’re going to cook this recipe or a Bolognaise sauce (which is similar), regularly, it might be handy to have a bag in the freezer.

[@AtTh3bu5st0p]

LOL I loved this. I will try to make it at home ☺️

[@uchan9876]

Heyyy very happy to see you back!!!!!!!!

[@simonarcher1510]

You did well Jake. Your culinary skills are improving. Regarding the pale onions, dice them rather than slice them, and cook them on their own until golden. Then brown the meat, and finally the other veg last since they need very little cooking. Some salt and pepper might help too. Well done.

[@cjay2]

Jake, great to see you again. You need 2 knives to start out. A paring knife with a 3" blade, to deal with the small stuff like the garlic cloves, and a good quality 16-18 cm (blade length) forged 'chef's knife' with the same curved blade as the huge thing you're currently using. A bread knife can be added later. In the Wusthof catalog (pdf), these would be the 4582/16,18, or 20cm chef's knife, and the 4066/09 or 10cm paring knife. You could add or substitute the Wusthof Japanese-style 4193/17cm for the chef's knife if you prefer that style (I use both - the 4193 is better for cutting veggies). NEXT - learn how to properly USE a knife. I recommend Joshua Weissman's video "The Only Knife Skills Guide You Need". You start slowly and patiently, and your speed will increase with practice. Best wishes.

[@pin689]

"Cooking with Jake" videos is always nice to see :-)

[@LoFiCornerASMR]

Oh my, he wasn't joking on twitter Great to see you here again, Jake

[@bencoatesworth7731]

Take the lid off for a bit before taking them out. Bit like chicken if you want it golden brown you take the foil off for 15 mins at the end. Do the same with the dumplings

[@mdfphotosandvideos]

Hi Jake if you wanted to u can use frozen sliced onions to stop getting watery eyes and garlic can be stored in the fridge for upto 6 mths I believe or u can use garlic purée as well but that is a meal I like cooking for myself and my dad and my eldest sister but got to say it looked beautiful 👍👍👍

[@Wildhorseranchdeeth]

What a positive delight to see another post. I noticed you are wearing the same shirt .. which you wore.. during the "Spaghetti Bolognese" post.. Cook with Jake, Feb 4th 2018.. which i also loved..

[@SomeoneBeginingWithI]

My mum (in the south east) makes something similar to this with dumplings and chopped up beef rather than minced. The minced beef and vegetables is also similar to a cottage pie filling, but cottage pie would have mashed potato on top and no dumplings.

[@MrOrAlef]

Literality stopped what I was doing and went to watch the video. Great to see you :)

[@DuyenPhanLan]

HEy! came across your channel when searching for videos to learn php. I am also watching your php video which was published in 2013 lol. Thanks for the very nice video!

[@NaumRusomarov]

I’m just glad you’re okay. :-) That meal looks delicious.

[@ishaanjolly2713]

JAKE returns!

[@levantos]

Great meal idea, not quite so great execution 😂 Though hey that's all a part of the learning process, keep cooking Jake! Really enjoyed the video 🍲

[@noahx3569]

we always miss you, Jake 🤍

[@jason10095]

It's 2023, I hope there's a new episode 🥹

[@lmnlai5]

Jake I miss your cooking videos

[@Wunderday]

The king has returned

[@user-jq9xd6pd5n]

Miss you so much

[@sweetheartgourmetrecipes4829]

Great is the recipe, I'm also a chef and I love making cooking videos, you did a great job!🤩🤩🤩But you have more wine than you have ingredients!

[@amalie7039]

Coming from the south of the uk I've never heard of this, looks similar to casserole? Also good to see you back Jake!

[@snipturn]

For great mash that's hot, once boiled drain the water off and then add the butter and mash the potatoes in the pan on teh cooker with the heat ON. Keep mashing and don't stop until they are how you like them. Add more butter if you need to. The heat helps remove any water left and also makes that butter melt even faster. End result is piping hot mash. Don't put your brocoli in with the potatoes and carrots...these are hard vegetables and take a lot longer to cook, whereas brocoli only takes a few mins so doesn't need as long.

[@JadeNeoma]

if you want fluffier dumplings you can add a very small amount of baking powder too them. add too much though and they'll taste soapy

[@kaushikdr]

What is that music? Love!

[@Rin_305]

I was searching on KZbin to learn Html and your 11 years old video helped me a lot.

[@SHAMS-G2]

FINALLY, MAN I MISSED YOUR UPLOADS

[@viradeus4322]

You know Jake’s been sitting on this video because he still has his iPhone 6!

[@telanos2492]

Jake! So happy to see you're back! Part of me looks at your white wine paring with your meal and thinks you're adulting, while another part of me thinks that it should have been red wine. You've been working for quite afew years now so I think its time you consider upgrading your kitchen equipment. Specifically, get yourself a good knife (2 knives) and whetstone. It will make things easier and safer for you, and I suspect make a good chunk of your viewers less nervous that you're going to cut yourself. Sharp knife = less onion tears. Blunt/serrated knife = more onion tears. The chef's knife you used seems so large as to be unwieldy, and the small one looks like its supposed to be a bread knife. I'd suggest investing in a good Santoku knife, and a utility knife. You don't need to worry about getting a full knife set - you're probably not going to use most of the other knives in the set (I don't think most people/beginners do). Instead, its probably better to spend more getting a good knife that will last pretty much forever (if you take care of it). Hope to see your next video soon. Good luck!

[@Hani-be2ww]

Im not sure about dumplings in general but if they are anything like what we call biscuits in the US you should try adding baking powder to get a better rise

[@xSalamz]

Oh look who it is.

[@jo18533]

Miss the regular vlogs.

[@DanielPierce]

More videos please!

[@keysplayer8863]

You’re getting way better at this! Hold the knife closer to the blade with your thumb and forefinger gripping the top of the blade. It will make the knife nice and balanced and way easier to handle.

[@gg-gn3re]

Does the dough have error logs?

[@cyanokid4895]

You're back...

[@infopadpk7599]

Came here from your 12 min HTML video which was published 11 yrs ago ❤️

[@Gadgetmaster101]

never heard of vegetable suet before but Beef Suet is the fat around the kidneys. The only thing I can think to make it rise some more is to add in a little extra baking soda but I think you might be better off making smaller dumplings, I've got very little experience with a suet dough but at least in the recipe I am familiar with you don't get much of a rise because it relies on the sturdiness of the dough (but my experience is with a Beef Pudding recipe so I may be wrong about its application here). Oh and the reason that you peel the celery is to get rid of the fibrous bits around the back of the rib that can add a less than optimal texture to what your cooking.

[@SomeoneBeginingWithI]

The reason it doesn't tell you exactly how much water you'll need is that it varies depending on how dry your flour is. You just need to add it a bit at a time until you get the dough to the right consistency.

[@SpookyCouch]

lol i got a sainsburys ad at the end

[@henryhuang6263]

You call it dumplings??? Lamo as a Chinese

[@CasonHuangvonTaiwan]

I came to appreciate the background music! That was pretty playful!

[@SimsAndStuff]

Yep we need to see pizza!

[@picknickshow]

What! Chef Jake is back

[@กษิดิศชัยรักษา]

Wher are you from?

[@sh3552]

The last time I watched a video of yours I was still in school. Now I have my 🌈🍂Abitur🍂🌈

[@Insightwaves896]

Hey bhaiya (older brother )I have seen your HTML video which was 8 years ago it help me in my exam, thanku bhai(brother)

[@thidaswinathsara6164]

Hi after long time!

[@jakedaley8942]

this is the same shirt you had on 4 years ago in 100000 sub live video. youtube recommended me that video today too😅😅

[@portlyoldman]

You must be starving ! Seven months since you last ate 🤪

[@CasonHuangvonTaiwan]

Wow! It’s been so long since the last video, and I am glad to see Jake back to the screen!☺️ Thought I am vegetarian basically, I still appreciate your cooking journey and clips! BTW, putting a little bit salt into the boiling water for the vegetables might help the flavour. ❤️

[@MacTX]

I was getting worried that we would miss our yearly video. 😉

[@moumitarahmanproma4226]

add some salt,chilli flakes/pepper and worcester sauce please!

[@bringoff]

You’re alive!

[@user-su3qd5hu5j]

you've come a long way from your bolognese

[@TheChapin333]

Needs to sit I’m more liquid, I grew up in Cambridge and my mum made this. The dumplings need to cook in the stew. More liquid and they will rise and be crunchy on the top. 👍

[@JadeNeoma]

Please look up some tutorials on knife skills, you're chopping will get so much faster and more consistent with better knife handling

[@jakeyboo7]

Jakeyyyy 😍🥰❤

[@portlyoldman]

Possibly better with cubed beef stewed, better texture 👍

[@seanjamescameron]

Put a spoonful of mayonnaise into the mashed potatoes to make they really creamy and light.

[@joaolameira4692]

More vids pls :(

[@alexnh502]

Dude be careful with knife. Nice to see you again Jake.

[@romantkachuk168]

Another English lesson, thanks man!

[@Danielk748]

More video as frequently as possible

[@fanindra735]

Atlast u made it

[@elkhoukhi]

Jake turned into Gordon Ramsay 😂

[@fburton8]

Vegetables?? Surely not! 😀

[@Ayifla1]

yes finally 🤣🤣

[@northwaiter]

how old is he ?

[@venkatareddy56]

46

[@dafyddrees2287]

Jake - you need to cooke stuff with more protien and less lard. "Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. " - Cordon noir cuisine.

[@streetster20]

So... mince cobbler?

[@JordannGeorge]

Oh, no. Here we go again lol

[@dennisberry9518]

I hope you don't program software the way you cook.

[@nemanjaboskovic1384]

Seems odd that you drink white wine with red meat, also red wine was added to the meat

[@pythonop7303]

so you finally found your password huh!

[@articboy100]

I want Gordon Ramsey to react to this xD