[2023-11-15] cooking with Daniel - making classic British food [raIOHeSEP5Q]

Wow, I've got a good feeling about this

fish and chips, guys. It's— oh!

Oh my god, what was that? Oh,

it's exploding! What just happened?

I want to see if my batter is still okay.

Probably smell— oh my god! Oh,

Jesus Christ, that looks rancid. Oh, look

at this. This probably stinks so bad.

It's like Oh my God! Oh,

oh Jesus Christ, that smells so bad.

I haven't even taken the cling film off

and I could smell it. Oh Jesus Christ,

how am I gonna get rid of that? I made

this batter like 10 days ago.

Oh my God, it smells so bad. What am I

gonna do? So I put the whole bowl in the

bin. Oh, I have never smelt something so—

it's so rancid and rotten smelling. I

thought it'd be okay. It's just flour

and water. Why has it gone off? Oh, I

think I'm gonna be sick.

I can't even get near it. The smell is so

bad. Oh, I can— it's like rotting tom yum.

I'm gonna open all the doors.

What am I gonna do with that?

I've got to flush it down the toilet,

maybe. Should I flush it down the toilet?

Oh, it smells so bad. I thought

it's just flour and water, you could keep

it in there for a long time. What is there

to rot? It's just like white powder, not

meat or anything. Oh my god.

I think I'm just going to put the whole

bowl in the bin and just buy a new bowl.

There's like a colony of bacteria breeding

in it.

My face. Oh, my face is just like

getting all screwed up from the

Disgustingness. I smell so bad, I'm scared

to take the cling film off.

It's all the smell. I think I'm gonna put

the whole thing in the bin.

It looks disgusting.

It's like custard or yogurt with a liquidy

layer of liquid floating on the top of it.

Okay, I'm just gonna get rid of this

entire thing. Look at that.

Oh my god, it's so disgusting. That is the

most disgusting thing I've ever smelled.

It was like tom yum, like spicy sour

tomato smell with vomit. It was like

stomach acid vomit smell with tomatoes.

It was so disgusting. Oh my God.

Oh,

now we gotta make a new batter.

I've lost all my appetite now.

Oh my God.

Okay, put this onto the pie pan.

I don't know if that's a good idea.

Uh, we'll try it, see what happens. I'll

press it in, make like a massive biscuit,

and then I want to flip it over.

Okay, that did not work. What?

It's all

stuck to the chopping board. Yeah, that

failed. Now I reshape it.

Put on the filling.

Damn, that filling is good. Look at that.

God, that filling looks so good.

And that goes there.

I had to put the paintbrush in the bin

because it was falling apart.

Now we don't want it to be dough. It's

gotta be like gloopy liquid.

We're not making dough here. I got sea

bass. The way the flesh kind

of tears like that, that's the fish you

want really. And you see, look,

these lines. It's gonna flake off when

it's cooked like that. That's the kind of

fish you want, not sticky, gungy fish.

Now I don't know if you want to take the

skin off. I think it's fine leaving the

skin on. So we're just gonna let the fish

sink into the batter like that. Okay,

let's go in. You ready?

A 1, a 2,

A 3.

I bent over. Oh my

God,

do I shut the lid or not? Oh,

there's smoke coming out of it. What is

that, smoke or steam?

I think it's just steam. Doesn't smell

like smoke. Stupid thing is stuck.

What? Oh,

I got it, I got it. Oh, that looks pretty

good. Oh wow, this might actually be good.

Look at this, look at that.

Holy crap, that's actually good. So let

that rest, and then we'll put in the

Ah! Whoa! Look at that go! Put the

other one in as well, I guess.

Look at this! That is good. Holy crap!

That's so much better than the other one.

I don't know why the first try was so bad.

Wow, I've got a good feeling about this

fish and chips, guys. We need to make some

chips too.

I think it's— well, oh my God, what was

that? Oh, it's exploding! What just

happened? Did you see that? I'm scared.

Did you see it just went like that? Like a

bomb went off under the ocean. Whoa, it

did it again! Do you think it's a good

idea to re-batter the fish? I don't see

why not. Double battered fish.

Wee-yoo! Oh, it's pretty hard.

Oh my God, the double batter! Damn, look

at that!

Smells pretty good as well, not like

stinky pangasius. And hopefully the apple

pie is not raw this time.

God, it's so thick, that batter. So I'm

going to try some of the fish. Without any

sauce first.

It's looking very light and flaky.

Um, why is fish sticky?

It's like it's sticking to my teeth.

Can you hear that? It's like it's sticking

to my teeth.

It tastes weird.

I don't know how to describe it, like a

plastic tub.

I'll try it with the batter.

That's okay. It's got a weird Flavor

to it. It's much better than the

pangasius, but I think it would have been

better with the single batter. I'll try

some mustard. The texture is good.

The fish texture is like fish and chips.

It's flaky and soft, not sticky and gungy.

But the batter is too thick. It's not

light. Double battering

was a bad idea. Mmm,

mustard's good. The mustard removes that

weird plastic taste. Try a wagyu sausage

with mustard.

Mmm. The wagyu sausage

is much better than the fish.

Oh, the crust looks quite flaky.

Mm, I need some double— I think I have

double cream. Holy crap, that's actually

good. Look at this.

Mm, yeah, I put

a bit too many raisins. Wow, the pastry is

good.

It's like dry and

crumbly, like flaky, but I can taste a

hint of saltiness and butter. Yeah, pie—

apple pie number 4, definitely the best

one so far. A bit too much sugar. It's

very treacly, sticky.

I want to try the whole thing now with the

apple. I think the underside is

raw. Is that raw?

But I cooked it twice. The double cream

expired, it says the

9th of November. What day is it? Oh, this

is not good. Oh my god,

it's going yellow and it smells like— oh,

it smells like cheese. It smells like my

foot. Yeah, this has gone off. Damn it.

Why does everything go off so quickly?

I buy a pot of double cream, it goes off

in a week. I can't eat double cream every

day. Before it goes off.

I was looking forward to some double cream

with it. Got my pie.