Pro Chef Reacts.. To Joshua Weissman's BEEF WELLINGTON!

[@ChefJamesMakinson]

Head to squarespace.com/chefjames to save 10% off your first purchase of a website or domain using code chefjamesmakinson

[@antlerman7644]

Please share your crepes recipe!

[@ChefJamesMakinson]

@@antlerman7644 next neek!

[@israelquezada9936]

What I like about you is that your video reactions are more informative and tell us what is right and wrong without mocking the chefs. Yes, I like to watch uncle Roger for fun, but it's great to watch someone like you that's nice and respectful. keep making more videos like this and also recipes.

[@ChefJamesMakinson]

I appreciate that Israel! I have gotten a lot of flak for not being hard enough and for being to hard but I do try to be respectful.

[@frozencloudzzful]

@@ChefJamesMakinson sometimes you scoff, and when i'm like. Oh shit james scoffed at it. It must be really bad. I feel like you are such a good standard for what quality is. Your commentary just adds so much perspective. Never change man!

[@gaydolfbitler]

​@@ChefJamesMakinson the way I see it people aren't critiquing the food but the chef. Which is wrong. You critique the food which is good because food dosent have feelings, our stomachs do. Keep doing what you're doing, we learn through our product.

[@avlinrbdig5715]

@@ChefJamesMakinson just keep being yourself, dude! you are entertaining as is. it is nice that people are different. different things to enjoy.

[@ChefJamesMakinson]

@@avlinrbdig5715 thank you!

[@jrlanglois]

I can't get enough of these super informative videos as a home cook. FINALLY I found a channel where someone explains the details aptly, calmly, without flamboyance. Thanks!

[@ChefJamesMakinson]

Glad you like them!

[@leephillips2837]

your voice is always so calm and soothing. i love how you respectfully disagree without being nasty.

[@aggarwaldipesh]

I have been watching your videos for the last few days and I'm pleasantly surprised by how respectful and courteous you are towards the original cook while at the same time, giving us information on how things can be done differently/better. Thank you for your amazing content!

[@ChefJamesMakinson]

Thank you so much! I try my best! :)

[@antonxuiz]

I love these, and I also love the recipes! As a Spaniard from Galicia, I really appreciate that you have a true knowledge of Spanish cuisine, you are the first foreigner I see that does! It's very clear that you are even better than many Spanish professional cooks at your job.

[@ChefJamesMakinson]

Gracias Anton! I am part Spanish! :)

[@luke_fabis]

You can develop a really nice flavor if you put the mustard on the meat before the sear. You cook off most of the heat in the process, but it creates this incredibly dark and savory crust. If you've ever had animal style burgers, frying mustard into the patties is the key to their flavor, but it works for steak too.

[@thelinecook]

James you did it!! Congrats on 100k!! I remember when you had less then 7K. This is amazing. You should be proud. Such an amazing community here too.

[@ChefJamesMakinson]

Thanks so much!!!

[@technonecromancer]

So happy to see that you reacted to this video! I followed along with Joshua’s vid to make my first ever Wellington, and it turned out decent (for an amateur), though I feel like I’ve got some great takeaways for next time after hearing your insights on this method. Thanks, Chef!

[@ChefJamesMakinson]

That's awesome! :)

[@GraysonZimmer]

I don't cook often but when I do, I go all out. I made a beef wellington for my family on Christmas and for an inexperienced cook, it turned out SO good following Josh's instruction. I didn't make the crepe, I used the film method from G Ramsey's video. I wish I could show pictures because I'm very proud!

[@RaccKing21]

I actually made this recipe. I did it to challenge myself. At that point, I've been cooking for about a year, and I wanted to see what I can do. It turned out great! I was geniuinely proud that I got it almost perfect on the first try. I even made a lattice, spent like 30 minutes cutting puff pastry with a piring knife. It had some flaws, but it looked really good for a first attempt.

[@moehoward01]

Glad it worked out so well for you! Mine, much less so. One Christmas, my daughter and I were doing dinner. Me, Beef Wellington; she, well.... she had to try for Salmon Wellington. For space reasons, we had to share the same baking sheet, (hers went in later than mine). The salmon gave up a bunch of water and kinda liquefied our pastry about half way up. Appetizing. Live and learn...

[@MrGrimsmith]

Very happy to hear a chef espousing the use of *proper* mustard :) Much as I appreciate the flavour of a nice Dijon mustard there are times where I just want the mustard and not the additions. I always have a tin of mustard flour for cooking, I wouldn't be without it nowadays. Definitely nice seeing how respectful you are to the original chef, as others have said. It makes a pleasant change seeing constructive criticism being offered.

[@ChefJamesMakinson]

Thank you!

[@trevortammen2341]

Maybe people like *Improper* mustard too

[@Joy_56]

just whats needed on a cold snowy Sunday..bravo!

[@ChefJamesMakinson]

Perfect! 😉

[@khrenaud]

I've been there and made mistakes with my first wellingtons. After watching this I have identified two of the errors I made. My favorite sauce and side is bearnaise with hasselback potatoes.

[@lankytor6396]

I’m so glad I found your channel! It’s been difficult to try to find different recipes which include a science behind. Thanks Chef James for helping us to make it easier and simplified.

[@ChefJamesMakinson]

You are so welcome! :)

[@zorkan111]

11:16 Take a string, wrap the string around the meat to measure it's circumference, and use length of that string to lay out your filling.

[@mrinmoyroy9505]

Love your reaction . Really get a lot of valuable information, inspires me to become chef like you🥰

[@ChefJamesMakinson]

Happy to hear that!

[@OscarMartinez-jd8gd]

I attempted Josh’s version as my first time making beef wellington. For me, it was more of a challenge to find beef tenderloin and puff pastries. I ended up using crescent dough instead. It was a real good learning experience, in terms of prep time and what I can do better. You’re right on have the plastic wrap underneath first, way easier. I’ve some other videos since, and I plan to incorporate their tips next time I attempt it!

[@ChefJamesMakinson]

I hope it's easier next time!

[@Mykentuckywhiskey01]

I like that you point out that you can condense the ingredients and are so informative and each step and ingredient. Thank you for your time ❤

[@ChefJamesMakinson]

Thank you!

[@lankytor6396]

Chef James, thank you! My husband is a pretty good home cook and a lot of these tips are very helpful. I don’t consider myself a cook but I’m learning so much here and I truly appreciate it 😊

[@ChefJamesMakinson]

You are so welcome

[@claytonm4297]

Joshua Weissman is very fun to watch and adds his own wit and humor to keep things entertaining and engaging. You on the other hand, have opened my eyes to a whole new world of food and cooking, you’re channel is very informative and important; perhaps this is the only cooking review channel that I find interesting. It would be awesome for you to be featured with some of the people you review. Congrats on your 100k subs, it is very much deserved, and I give my best wishes for you and your channel!

[@ChefJamesMakinson]

Thank you very much!

[@loriki8766]

Really? While I appreciate Joshua Weissman's culinary expertise, I find his constant flirting with the camera & innuendos & juvenile humor grating.

[@claytonm4297]

@@loriki8766 Everyone has their own perception.

[@cakeorrdeath]

James’s “hnnnn” is roughly equivalent to an Uncle Roger “hiyaaaaaa”

[@ChefJamesMakinson]

😂

[@slurriel]

I learned a whole lot from watching you. I'm glad I found your channel because it's helped me to improve my cooking, especially during the current economy where things are more expensive. I find that cooking at home has become even more important nowadays especially if you're trying to save. Many thanks!

[@ChefJamesMakinson]

You are so welcome!

[@marklock6421]

Love Joshua’s videos, much like yourself very thorough… excellent video as always James, glad your feeling better

[@ChefJamesMakinson]

Thank you Mark I'm feeling a little better still have a cough I hope all is well with you!

[@busymama1981]

Greetings from Northern Alberta, Canada. Checking out your reviews and learning from you is a great way to relax after a long day. You have a soothing voice. Thx for sharing your knowledge 🤗 💙

[@ChefJamesMakinson]

Awesome, thank you!

[@VerhoevenSimon]

I love how you respectfully comment on others video, and all the information you add.

[@ChefJamesMakinson]

I appreciate it thank you!

[@albinismphilippines9163]

Chef Janes explains vividly and very detailed.

[@joec5544g]

I've made "authentic" beef Wellington many times.. Recently I wanted it but didn't want the troubles... May sound blasphemous but recently I made a quick duxelles, reverse seared two filets and warmed some liver pate...Baked two of those frozen puff pastry "cups", layered the pate, duxelles and slices of filet into the cups and served with mixed greens with a mustard vinaigrette... Took about 30 minutes... Looked great and my girlfriend loved it... That's a win win? Love your channel, take care.

[@giraffesinc.2193]

Thank you for another wonderful video, Chef James! You are a wonderful teacher (but I am grateful that, as a home cook, I will never have to deal with a disappointed head shake or The Pencil).

[@ChefJamesMakinson]

You are very welcome!

[@Midori_Ringo]

Something I've actually made for once! Having made both Joshua's and Ramsays I honestly prefer the Ramsay version as a home cook. It's more straightforward. Probably wasn't helped by me not being a fan of whiskey ( I just keep a bottle handy for guests)3 table spoons isn't overpowering but it's there - a woody smoky sweet taste. And I felt the crepes were a lot of work but not a lot of effect.

[@ChefJamesMakinson]

Ramsey's is more straightforward and I would say a bit easier for the home cook. But Joshua did make it more the traditional way.

[@lankytor6396]

Thank you for not letting these other channels make it seem so easy 😂

[@lewisb85]

I made US version of the game wellington I had when I was back in England, moose with wild pig ham, it was amazing.

[@jamesandrews3535]

I'd love to see a collab between yourself and Joshua!

[@ChefJamesMakinson]

I would like that a lot! He does a good job! It's just the distance that is the issue.

[@basil127]

I always wondering how many years is Chef James being a chef every time he say "for many years"

[@ChefJamesMakinson]

I started at 14

[@daves1412]

Excellent. Love the precision. We can always improve. Thank you

[@ChefJamesMakinson]

So true!

[@bradk7969]

As usual, i appreciate your calm, respectful and as always informative commentary. I always learn something new!!! Keep on making me a better cook (my wife and kids will no doubt appreciate it)

[@ChefJamesMakinson]

Thanks, will do! :)

[@bradk7969]

PS Chef James just did your recipe for mashed potatoes with a Southern tradition of chicken fried steak and the crowd went wild. Chef’s kiss! (Disclaimer: i made the healthy(er) version of all so only 390 calories versus the 1700 (!!!!!) it usually entails. All hail the air fryer lol

[@macakucizmama831]

In Serbia, or former Yugslavia in general we call crapes pancakes, it is so delicious with some fruit jam or nutela with crambled cookies. Trick to avoid lumps is to mix well milk and eggs 1st before you add flour and oil. Pinch of salt is also a must. Also using mixer instead of wisk would make them more flufy and less gumy. Also old fashioned pans make them better and less dry then a non stick ones.

[@MsTatakai]

Well... i do satte the tenderloin semi frozen... so its guaranteed that don't cook inside and i can "fry" easier ... i mean i don't know if im doing it wrong or not but, it will go to the oven anyway

[@hmmman3850]

your voice is soooo so soothing man, I love it! I can only imagine what it would sound like if you recorded in a room with less echo n stuff

[@ChefJamesMakinson]

Thank you, sadly that's not going to happen anytime soon as I live in a small apartment. And I can hear everything I can hear the neighbors as well and that shows up on the recording sometimes 🙄

[@hmmman3850]

@@ChefJamesMakinson your content is top notch either way! Been binge watching ur videos since they first got on my recommended page :)

[@snapwilson316]

If you haven't reacted to Anti-Chef yet, you absolutely should. And I'm not saying this to have someone criticize anti-chef (who admits he doesn't know what he's doing half the time) but to have a calm voice saying what might have worked better when he does mess up or why something didn't turn out right. Also, we'd get your commentary on Julia recipes.

[@ChefJamesMakinson]

I should have a look!

[@rustphinelalas1060]

cant wait for sir to course, he is the embodiment of think first before you talk,

[@musicbyhikari]

That's a nice sweater

[@ChefJamesMakinson]

Thank you! it was a present!

[@Loralie571]

Congrats on 100,000 subscribers!

[@ChefJamesMakinson]

Thank you so much!!

[@brahmpayton334]

You... pursed you lips a lot. Not disagreeing, very informative. This is a hard task, I like thinly sliced meat, my wife likes ribeye, I have learned to cook both ok. You are wise, "you must learn to do it the way you like" (paraphrasing) absolute truth. Thank you again, chef.

[@Vyselink]

So glad I found your channel a while back. Your videos are always great.

[@FeckOffTeaCup]

Love the information on proper use of plastic film.

[@ChefJamesMakinson]

Thank you!

[@tribalbeat6471]

My first beef wellington was actually my best. I've been chasing that medium rare ever since.

[@aislinngraves4291]

I like to sou vide the tenderloin to rare first and then assemble the Wellington. It comes out a beautiful medium rare with golden brown pastry. 😃

[@dhairya.c5807]

14:49 the reactionssssssss

[@moshestrassman-hovav1101]

Chef Makinson, you’re clearly extremely knowledgeable and your videos are just so inspiring! I’ve made a few beef wellingtons so far, and am looking for ways to improve them, as a Kosher eater. I’d really love to hear your opinions on substitutions for the Parma ham (I tried cured duck breast, which was delicious but a bit too thick)- flavor and texture wise. Also, I’ve been trying to come up with a recipe for a non dairy puff pastry, which isn’t just margarine and flour. Would you happen to have any recommendations on that as well?

[@ChefJamesMakinson]

I haven't made a dairy puff pastry, but it will have a different texture when using other oils instead of real butter

[@mandobrando]

One question I’ve had about Wellington is if you’re worried about burning the puff pastry but still think the meat isn’t ready, could you tent w/aluminum foil to prevent it from burning, once it’s golden brown?

[@ChefJamesMakinson]

Yes you can if your oven is a little too hot and it's cooking a little too quickly but check the filet with a thermometer to be sure

[@ThatCapnGeech]

I would love to see you take on Francis Mallmann’s cooking and how he uses burnt/charred as a flavoring

[@i_fuze_hostages6]

Man congrats on 100k

[@ChefJamesMakinson]

Thank you so much!

[@manbeard8678]

Conola oil can be yellow like olive oil too. I bought brand like that once.

[@lankytor6396]

Chef James. I’m a very picky eater and even as a kid I wouldn’t eat. But these are good recipes and techniques that you’re sharing with us

[@S1st3]

I think many people already said it, but I really enjoy your videos. They’re informative and cool. I like Uncle Roger too, but he’s bit offensive in a sarcasm way😅 Best I enjoy is the combo of you reacting of uncle roger! That’s gold

[@ChefJamesMakinson]

I appreciate that! I have heard that a lot! haha :)

[@kevincrosby1760]

@@ChefJamesMakinson Frankly, it's sometimes entertaining to watch you attempt to NOT react when Uncle Roger takes the humor down the NSFW path.

[@Dartflare]

From what I saw the oil that he is using on 5:00 is probably Grape Seed Oil, that looks like Olive Oil, but is really neutral in flavor and have high smoke point, here in California at least it's quite common and local grape seed oil from the Napa Valley area for example usually comes in wine bottle with a Olive Oil pourer like top.

[@ChefJamesMakinson]

It's possible if it was over here I would say for sure it's 100% olive oil as we only have like two or three different varieties of the grocery stores typically

[@solobobman]

@@ChefJamesMakinson he was just using a brand of canola oil I have the same kind

[@Sharon46T]

I have never seen the duxelle made by hand! 😲 It’s always done in the food processor - he’s probably still there now doing it! 😂

[@AAblade7]

My only problem is adding any liquid to the duxelles. I cooked mine in oil be first time, but a friend recommended I just use a dry pan. Honestly they were right. The duxelles absorbed the juices from the beef and fat from thin sliced prosciutto much better.

[@canonicalheat2376]

Looking forward to checking out your recipe videos!

[@Maplecook]

Funny, I thought to myself, "Yo...that pan is too small for all that duxelle!" at exactly the same moment you talked about it! hahaha

[@tomppasi_8764]

Love these reacting videos. Keep it up James! 👍

[@ChefJamesMakinson]

Thank you very much! I hope I added useful tips!

[@Telthar]

Curious, can you take the circumference of the beef with a string and then use that as a measurement for the spread of the mushroom duxelle? You wouldn't even need a ruler or anything, just wrap the string, cut it where it makes the circumference and lay it out as a measuring stick. Just an idea.

[@geofff.3343]

I've never until today seen a recipe for beef wellington that called for crepes. Most people consider the prosciutto sufficient. I think Alton Brown had the addition of some dried apple in his, but I never knew crepes were part of it.

[@ChefJamesMakinson]

My father's old French cookbook calls for crepes to make a beef Wellington

[@j3fr0uk]

Love the vid and followed ya recipes a few times when cookin for fam.. Random question but my son wants to be a chef, I've told him he jus needs to start in a kitchen peelin spuds and washin dishes (not the most inspirin bit of info).. Any advice? He's currently 17 if that makes a diff...

[@j3fr0uk]

Should he be doin college, apprenticeships or anythin else?

[@ChefJamesMakinson]

Thank you very much! I have made a video on that not that long ago which I would recommend that you see but yes. if he's only 17 I would recommend that he gets a part-time job in a very good place if he can, to get used to the kitchen environment to see if he likes it before spending your money on tuition for college or anything else. I'm going to be very honest, chefing is not for everyone, we do work a lot of hours and it is very demanding. So I hope it turns out to be a passion of his and I hope he enjoys it!

[@Sharp.Penguin00]

When cooking meats like steak or chicken in a pan, do you get the pan hot before adding oil or oil in a cold pan or does it matter? Thanks for all your content! I always seem to learn something from you!

[@ChefJamesMakinson]

Heat the pan first and then add the oil

[@richardsummers2161]

I guess my first one was a fluke, because it was perfect! Also, I use tarragon in my duxele and cognac in my mushroom pepper sauce!

[@michaelfrietsch8246]

love your videos Chef! glad i found your channel! keep the good ones comin!

[@ChefJamesMakinson]

Thanks, will do!

[@JbirdlLester]

lol James i seen you go into Melt Down Mode @ 12:30 Hahahaha keep the Vids comin Buddy we love them!

[@T-KEG]

I used the babish video to make one once. It came out great. The wrap did help with rolling everything tight. I don't remember making any crepes for it. It was good but, considering the prep time, you could cheat a very similar flavor in easily half the time.

[@kevincrosby1760]

I make a dish using ingredients similar to the Duxelle. but leave the mushrooms in larger pieces. This get wrapped in beef sliced about 1/8" thick. The rolls then get browned in lots of butter, covered with heavy cream, and simmered until the sauce thickens. Yes, the beef ends up well-done, but we sometimes have guests (none related to me, I promise) who refuse to eat any meat that shows even a hint of pink. Not sure what you would call it, but there it is. Obviously, if you are counting calories or limiting your fat intake this would NOT be the best choice. That said, it goes really nice with roasted baby reds. For the record, beef roast in our house generally gets heavily seasoned, bagged, and spends the next 18-24 hours in a Sous Vide bath at 132F. It then spends an hour or so on the counter, gets dried off, oiled, seasoned again, and heads to a 500F oven to get a nice crust. End result is generally on the rare side of medium-rare. I generally prefer my beef somewhere between medium-rare and needing to chase it around the kitchen. If seasoned nicely, I'm good with room temperature if I know how it ha been handled previously. I live in a rural area, so I have the ability to monitor how the meat was handled starting from the point where the butcher gets out of the truck with a .22 rifle to pick up the animal.

[@Erndog67]

Matty Matheson has a beef wellington which was ...entertaining. I really enjoy your videos.

[@CorbyQ]

Please please Chef, do your version of beef Wellington. I would love to see it. Also what about a series where maybe you mke a dish you're not as comfortable with and show how technique can help even if you're not familiar with the dish. Idk just spit balling.

[@ChefJamesMakinson]

I want to later on but the second idea is really good! Thank you!

[@kevincrosby1760]

@@ChefJamesMakinson How about an episode where you chime in on Sous Vide, targeting the beginning cook? If there is a cooking technique that is harder to screw up with, I haven't found it.

[@andrei-ioancucos2759]

@@ChefJamesMakinson a 007 chef James series would be nice where you display the chef/restaurant recipe Vs improvisation for the amateurs 😂

[@MrSanemon]

I've not made a beef wellington before, I have to wonder if Serano ham would be a decent substitute for Ramsey's choice of parma. Then again it's got a fairly mild flavor so the mustard, especially English mustard seems like it would really overpower it. The thought of making multiple beef wellingtons to test this might leave me just following an existing recipe.

[@marthaamaya61]

Hace un par de meses comí por primera vez esta delicia , no hay palabras para expresar la fiesta que hubo en mi boca , es exquisito! Gracias chef .

[@tatsuyahiiragi416]

Hey Chef! I was wondering, I'm just a viewer and I have noticed several similarities between Coulibiac/Kulebyaka and Beef wellington, at least in construction! Care to throw your weight into this?

[@ChefJamesMakinson]

Beef wellington is a type of en croute dish (baked in a pastry crust) so are many others.

[@joachimsingh2929]

In Sweden we allways Called crepès “pannkakor” or translated “pancakes “ so when we se other people make pancakes we get very confused lol. Everyone in Sweden knows how to make crepes!

[@VanessaCarrMusic]

I literally had a thought this morning: "I wonder if any chefs have reacted to Joshua Weissman's videos". Then I see you did just 23 hours ago!

[@ChefJamesMakinson]

😂 nice!

[@VanessaCarrMusic]

@ChefJamesMakinson I really enjoyed this. I appreciate your calm presentation, especially today when everyone seems very hyper. But this is no surprise, being you're a chef and having to work in high-pressure situations. Keep up the good work!

[@WhoopaDoopaYay]

Hi Chef James, I recently found your channel, and I am absolutely in love with it! I am so grateful for the explanations you provide with your analyses of other chefs. I was wondering about one thing: Why is it common to remove fat from food when a lot of the flavor lies there? for example in your chicken stock recipe you remove the fat, or in an Irish stew recipe with lamb the recipe called for cutting off the fat from the lamb... why?

[@ChefJamesMakinson]

You can leave the fat on but you have to control the amount that you add to a dish if you leave all the fat on a steak without trimming it you're going to be boiling it when you saute or or it'll catch on fire if you're grilling it

[@uncoveredtruth2088]

Congratulations on 100k Sub! It’s been a long journey, join the channel when it only had 40k subs.

[@ChefJamesMakinson]

thank you!!

[@nimay13]

One video from you and I learn a lot of stuff.

[@glabdo5000]

Your face a few times absolutely cracked me up!

[@ChefJamesMakinson]

😂 Im getting more used to the camera. its only taken 200 videos! haha

[@ryanfox5612]

Chef James what do you recommend for someone who is hyper sensitive to the taste of mustard? Are there any other spice combos or alternatives that would be true to the profile without the mustard flavour?

[@ChefJamesMakinson]

if you cant eat it then you sub with horseradish or omit it all together

[@ryanfox5612]

@@ChefJamesMakinson thank you!

[@martinShansen]

I USE GRAY ÅURPOND IT GIVES A MORE ROUNDET FLAVOR I THINK

[@DogFish-NZ]

Joshua looks like a child back then 😂 am amazing mothers day breakfast child ❤️ takes the pressure off the old man

[@ChefJamesMakinson]

🤣

[@davidenobili8665]

Hi Chef, I have to buy my kitchen equipment from 0, but I want to do it seriously. what brand and witch pans/pots do you suggest?

[@ChefJamesMakinson]

I made a video on some things to get kzbin.info/www/bejne/emTFiXSfp7p0j5Y there are a lot of brands, but Wusthof I like for the knives or Victorinox. Tefal frying pans are good for non stick or Staub as well but they are not cheap I have a quick list below List of Kitchen Materials/Knives 1 Chef knife 1 Paring knife 1 Bread knife 1 Honing rod / Steel 1 Potato peeler 1 Microplane or cheese grater 1 Silicone Spatula Pots and Pans 1 8 inch Saute Pan 1 8-quart Stockpot 1 Nonstick Omelette Pan Other Kitchen Essentials 2 Cutting Boards / 1 Plastic and 1 Wood 1 Hand Blender 1 Whisk Mixing Bowls in various sizes 1 Set of Measuring Spoons 1 Set of Measuring Cups 1 Digital Thermometer 1 Baking Scale 1 Various Tupperware Containers 1 Set of Kitchen Tongs

[@davidenobili8665]

@@ChefJamesMakinson wow that's a lot more detailed than I was expecting, thank you for your time!

[@piasecznik]

"If you make it at home, make a couple [sauces]"? I made a bordelaise sauce (and from-scratch brown stock, espagnole and demi-glace as mother sauces for it) to go with a Beef Wellington for Christmas, the first time I'd ever made a really involved French sauce from scratch, and I swear it was like triple the amount of work the actual Beef Wellington was. Couldn't imagine making even more sauces.

[@joshschmidt4546]

would love to see your crepe recipe, Ive always wanted to try a crepe. Never can find them in any restaurant so ill just make some! im sure theres good recipes on youtube but i like knowing what im making is authentic which I know yours would be

[@ChefJamesMakinson]

I'll have to make it!

[@clashwithkeen]

I love all your reactions and I have seen well over a dozen beef wellington videos but to me nothing compares to Alex's method, at least when it comes to increasing the probability of success for beginners and its repeatability; which is kind of a running theme for his channel in the same sort of vein as Ragusea.

[@clashwithkeen]

I also love chef jean-pierre's wellington. As someone that hasn't tried making one myself I'm curious as to why some come out with space between the layers while others are very compact and uniform. I'm wondering if that's an issue with moisture or how taut it was wrapped or a combination of both.

[@badnoodlez]

Hilarious comment about the duxelles. I actually deeply enjoy mindlessly chopping mushrooms for 20 minutes as the wine kicks in 😛

[@ChefJamesMakinson]

😂

[@riteshkhatri4626]

I think chef was expecting more from Joshua 😶 but it was an old video and as chef said he did a good job making it. Well I have not made one and am 100% sure that I will make it so that my family members well give it to dog 💖

[@ChefJamesMakinson]

He did good, it is not an easy dish to get 100% right without practice

[@iluminas2866]

Great reaction! we at home put in our duxell duck liver pate. together with the mushrooms great taste

[@ChefJamesMakinson]

very tasty!

[@xleigaj]

Hello James all your videos are very interesting! I'm wondering when will you find time to prepare your own Wellington beef. Also I'm wondering if you saw video 72-hours Beef Wellington from Alvin Zhou. Keep this good work !

[@ChefJamesMakinson]

Great suggestion!

[@polygonjuggler8163]

Nice tips and video as always. I wonder, have you ever made one without the duxele? I love mushrooms but it don't seem appetizing to me, as well as the mustard. This is one recipe I've always had on my to do list, but the duxelle always keeps me procrastinating it each and everytime. Apart from being part of the recipe do you think it's essential? Does it really add a lot to the overall result? how about tenderloin, no dijon I'd agree to the English mustard, or just leave the mustard out, seared beef(with pepper, olive oil, and butter already tastes great, why hide that flavor? And of course keep the crepes to avoid moisture to be absorbed by the dough, and add the prosciutto, Iberian ham or even Portuguese presunto to add some umami and nice cured pork taste. Would it be that much worse without the duxelle, and mustard?

[@kevincrosby1760]

The appearance and texture of the Duxelle is a bit off-putting, but the flavor profile is very close to that of a nice pan of sauteed mushrooms and onions. Make up a small batch of Duxelle and give it a try! If you don't like it, you can always dump in some beef stock, thicken it up, call it gravy, and serve over a nice fluffy mound of mashed potatoes. Nobody will ever know... :)

[@ChefJamesMakinson]

You can make it how you like it and omit what ever you want

[@polygonjuggler8163]

@@kevincrosby1760 Yeah it doesn't look very appetizing, but if it doesn't get mushy/soppy and still tastes as sautéed mushrooms then it could really add to the overall taste, I guess. Thanks for pointing it out.

[@WrathfulDead]

The whiskey he used was Elijah Craig, it's quite good 👍

[@derickertley4071]

Huge fan of your videos! Keep up the good work.

[@ChefJamesMakinson]

Thanks, will do!

[@kotymccallister5150]

I've made exactly one beef Wellington and it was good, so the first one isn't always bad 🤷🏻‍♂️

[@AfterCovidthefoodchannnel]

Looks really good the inside of that Wellington! Like the video! 🦇

[@tobybelize]

I've always wondered, is it possible to use dehydrated mushrooms for the duxlex?

[@ChefJamesMakinson]

Yes

[@christophertaylor9100]

Holy smokes you're not kidding about 10 minutes of chopping, that's nuts

[@kurosakiichigo9628]

great analysis