Leek & Pancetta Quiche | Gordon Ramsay

#GordonRamsay #Cooking

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[mrjixk]

1:43 Gordon's dog is hilarious, perfect timing.

[KnightOfTreachery]

1:43 Well someone's having the time of their life

[anar]

this man really knows how to make you hungry at the middle of the night

[jasonliu]

I tried making this quiche and it was really good !
Just a couple tips for those who want to make the short crust:

1) the general ratio of flour to butter is 2:1. I found that adding 100g of butter was definitely enough, and adding too much butter would make the crust overly flaky and too difficult to work with. In his book, Gordon says 100g of butter, so it might've been an oversight with this video?

2) Shortcrust generally calls for cold butter to make the crust extra flaky. But that process usually involves a food processor or stand mixer, which a lot of home kitchens don't have. Trying to incorporate cold butter and flour with your fingertips was really difficult in my experience, it's a lot easier with room temp butter. So I get why he decided to go with room temp butter for this method. It's not as flaky, but the pastry is a lot easier to work with and still has a really good texture.

3) add water in increments. The good thing about creating the short crust by hand is that you can accurately feel whether or not it's coming together before you start kneading. So don't be afraid to add more water if you feel the crust is still too loose. Just make sure you add the water in stages, little by little, cause its easy to over add water.

4) don't be stingy with the crust. You always want to overmake pie crust and ensure a nice even layer for your pie tin, instead of having to roll your crust out too thin because there's not enough. You can always trim off the excess and bake it separately with some jam as a nice snack. But if you know for sure that you have enough crust, then that's one less thing you have to worry about

I'm by no means a professional chef or professionally trained, but these are just little tips I found when making this quiche myself. Hope they help!

[gabrielhelms]

1:42 The dog stole the entire video for me.

[Hyper..]

"Just let it relax"
*1 nanosecond later his dog is having a seizure*

[robertgonzalez]

the dog having a stroke in the backyard lol 1:43

[malloryg]

Gordon Ramsay is a brilliant chef.  I love his passion and artistry when it comes to food.  He's so much calmer here than when he does reality shows.  I think I prefer this side of him!

[jaberlife]

1:44 I've been laughing at how random that dog was for 10 minutes

[Hannah-lego]

His voice is so calming, I use his videos to calm down so I can fall asleep faster.

[rafthethinker]

gordon: one tablespoon of something *adds half the bottle*
a couple tablespoons of something *adds a few drops*

[mightybison]

"Use.. Those... Wrists... To really kneed it."
Oh my

[pdonny]

Just an FYI, it's 100g of butter not 200g the general rule of thumb is half 'fat to flour' for shortcrust pastry. Hope someone finds this helpful! 👍🙂

[Acircaskull]

No Gordon, the hero is not the short crust.. you are.

[aj]

I love that gordon doesn't waste my time for 5 min before starting the video. Plus he's an amazing chef

[williamshatt]

when he's calm and teaching, it's amazing

[coolbreeze-vv]

There is an error in the narration -- it's 100g of butter, not 200g. I just learned the hard way :P

[herbertcrawford]

Gordon, I never learned to cook. Quarantine and your videos have changed that, and now I'm having so much delicious fun! Thank you and stay healthy!

[Sonicgott]

Clearly a man who loves his work. It's why they call this the "culinary arts."

Beautiful work, Mr. Ramsay.

[illiusssm]

1:43

Me when im hungry and I watch gordon cook