Latest news with #professionalchef
Daily Mail
2 days ago
- Entertainment
- Daily Mail
Furious Cooking With The Stars viewers have a BIG complaint after latest ITV challenge - raging 'are you joking?!'
Cooking With The Stars viewers were left outraged as they complained over the latest ITV challenge. The show sees eight celebrities paired with a professional chef, who acts as their mentor. Fans of the cookery show raged 'are you joking' as the six remaining stars attempted to cook roast beef and a Yorkshire pudding in an air fryer. While air fryers have become a popular household appliance in recent years, viewers were not impressed and argued that using them didn't qualify as cooking. Flocking to social media, one penned: 'Banging stuff in an air fryer isn't cooking. #cookingwiththestars.' 'Bring on the battle of the Air fryers #CookingWithTheStars.'; 'F*****g air frying? Are you joking.' Cooking With The Stars viewers were left outraged after they complained over the latest ITV challenged The ITV show sees eight celebrities paired with a professional chef who acts as their mentor 'Nope, #cookingwiththestars I don't think roast beef & Yorkshire pudding is an air fryer thing. 'How are you going to get a decent gravy?' 'Taking the absolute p*** now - air fryers?!' The show, which first aired back in 2021, is hosted by Emma Willis and Tom Allen. There have been 24 episodes across four series since then. The show sees famous faces battle it out to cook the tastiest dish and whoever lands in the bottom two will have to fight it out. Whoever loses the blind tasting judgment from the professional chefs is voted out. Speaking ahead of her hosting stint earlier this month, Emma previously said: 'I'm absolutely delighted to be back in the kitchen for another series of Cooking With The Stars. 'Every year our celebrities throw themselves into it, and this new line-up is no exception. Fans of the cookery show raged 'are you joking' as the six remaining stars attempted cooking a Roast Beef and a Yorkshire Pudding in an air fryer While air fryers have become a popular household appliance over recent years, viewers were not impressed as they argued it 'wasn't cooking' While air fryers have become a popular household appliance over recent years, viewers were not impressed as they argued it 'wasn't cooking' 'It's always a mix of nerves, excitement, and a few inevitable kitchen catastrophes which makes for brilliant tele. 'I can't wait for everyone to see what culinary delights (and disasters!) our new batch of stars cook up!' Tom added: 'The sheer nerve of these celebrities to step into our kitchen and attempt culinary greatness (or just, you know, edible food) is truly something to behold! 'I am absolutely delighted to once again join Emma to unleash another season of dazzling triumphs and utterly baffling disasters. 'Get ready for a delicious, slightly burnt and completely fabulous ride – that golden frying pan is waiting.' While director of entertainment and daytime commissioning ITV, Katie Rawcliffe, said: 'We are delighted to bring 'Cooking With The Stars' back for another series. 'The partnership with M&S continues to be a recipe for success, and this year viewers can expect even more surprising culinary transformations and laugh-out-loud moments as a fresh set of celebrities step into the kitchen to show what they can bring to the table.' Cooking With The Stars starts this Sunday the 3rd August at 7pm on ITV1, ITVX, STV and STV Player.
The Sun
2 days ago
- Entertainment
- The Sun
Cooking with the Stars viewers rage ‘that's not cooking!' as the slam ITV show's latest challenge
COOKING With The Stars viewers fumed 'that's not cooking!' as they hit out at the latest challenge. The ITV show sees eight celebrities paired with a professional chef who acts as their mentor. 4 4 4 Fans were left very unimpressed by episode three's opening challenge. The six remaining stars cooked Roast Beef and Yorkshire Puddings - by using an air fryer. One viewer wrote on X: "Banging stuff in an air fryer isn't cooking.#cookingwiththestars." Another added: "Bring on the battle of the Air fryers #CookingWithTheStars." A third penned: "F*****g air frying? Are you joking." While a fourth chimed in: "Nope, #cookingwiththestars I don't think roast beef & Yorkshire pudding is an air fryer thing. "How are you going to get a decent gravy?" After further challenges, Hugh Dennis and Shaun Wright-Phillips ended up in the bottom two. Outnumbered star Hugh, 63, was eliminated after receiving less votes from the judges. Last week, Love Island legend Ekin-Su Cülcüloğlu faced author and interiors expert Kelly Hoppen when they both landed in the bottom two. Cooking with the Stars viewers want to vomit as Ekin-Su and Kelly Hoppen serve up 'dog poo' The women were tasked with creating chocolate eclairs alongside a strawberry and champagne granita, as their fellow celebrities and professionals watched on. They only had 50 minutes to create their dishes and seemed like disaster from the outset. However, both stars failed to gradually add the eggs for the choux pastry which would go on to make the body of the chocolate eclairs. "That was like choosing between dog s*** and cat sick," wrote one fan on X, Another added: "Jesus those 'eclairs' are the worst thing I've ever seen." A third commented: "I don't envy the chefs having to deal with those eclairs...." Love Island star Ekin-Su became the second celeb eliminated from the competition. 4
Yahoo
3 days ago
- Entertainment
- Yahoo
19 Poor, Poor Souls Who Thought 'What's The Worst That Could Happen?' And Then Pretty Much Immediately Found Out
person whose home has a very distinct scent now, I'm sure: person with the best seat in the house: person whose ratatouille became a sadatouille: Related: person who is apparently living in either Phoenix, Arizona or Hell: person who got straight-up gooped up: person who will be playing 52 card pick-up for a long, long time: person who is about to put on the show of a lifetime for the patrons of the Terminal 5 airport bathroom: Related: person who picked the perfect spot: person who will never, ever be a professional chef: person who is now more bonded with their pet than they ever expected: Related: person who cooked their knife just like ma used to: person who got a little extra crunch in their 'rika: person whose sunglasses shall gaze upon that big ball of fire in the sky no more: person whose burrito had that familiar green hue we all know and love: person who learned a valuable lesson about windows and fingers: Related: person whose graham cracker contained a special surprise: person whose floor is drinkin' good tonight: person who will never be so flippant with the burners again: the person who just made enemies with a fly for the rest of their days: Now it's personal. Also in Internet Finds: Also in Internet Finds: Also in Internet Finds:
Daily Mail
28-07-2025
- General
- Daily Mail
Chef's secret: Why scrambled eggs are ALWAYS better at restaurants - and it's not what you might think
Scrambled eggs are one of the simplest dishes a home cook can learn to make. And yet, there's often a vast difference in the quality of scrambled eggs cooked at home compared to those served up at a café or restaurant. A post in a foodie forum on this very subject ignited passionate online discussion after a man asked 'Why are scrambled eggs at restaurants always so good?'. He detailed how 'amazing' scrambled eggs taste when he ordered them at a café or restaurant, but lamented being unable to 'replicate them at home'. He praised the brunch favourite for having a moist texture and soft, mild flavour, which was in stark contrast to his homemade version, which he said usually 'tends to be dry and have a stronger flavour'. The home cook also noted that scrambled eggs at a café 'stick' perfectly to the toast, while at home the eggs 'just fall off' the bread. The community quickly chimed in to help, with the post attracting almost 1000 responses. Initially, the presumed answer was that restaurants cook their scrambled eggs with 'an ungodly amount of butter', or added lashings of salt, milk or cream. But surprisingly, many professional cooks disagreed. They explained that in the specific instance of scrambled eggs, the difference between homemade and professional quality often boiled down to technique - rather than fancy additional ingredients. One detailed reply from a professional chef read: '[D]efinitely no milk or cream in the eggs. Just eggs scrambled up until they're homogeneous.' The chef offered a detailed step-by-step explanation for achieving this perfect scrambled egg consistency - starting by beating the eggs well in a bowl with a whisk. 'Once my egg pan is hot (water sizzles away but doesn't dance), I put in a couple of nice knobs of butter, like at least a tablespoon or so, and let the butter melt and coat the pan. 'Once the butter has stopped foaming, I add the eggs and season with a decent pinch of kosher salt... and a few turns of fresh cracked black pepper and start cooking them.' Using a 'silicone spatula' to move the eggs around the pan, the professional cook explained that the next moments were critical. 'I cook them until they're slightly runny still and then pull the pan from the heat and keep moving them around to let the heat from the pan finish them,' he advised. Others echoed the chef's advice around this specific cooking method. 'Scrambled eggs should be pulled [off the heat] whilst they are still runny, as they don't stop cooking immediately when you pull them from the heat. The eggs will continue to cook via carry over heat,' one said. A helpful suggestion also advised making 'sure you move fast with that spatula so that nothing is touching the surface for too long.' Another useful tip was to look for the eggs to appear 'shiny when you take them off the pan'. 'Remember they're still cooking after the heat goes off,' they said. There was also a general consensus that cooking in butter and adding salt were requisite to achieving professional-quality scrambled eggs. Others noted that the addition of rich dairy ingredients like pouring cream or crème fraiche would indeed enhance the final flavour of scrambled eggs - but that they were not an absolute necessity. The scrambled eggs discussion echoed a similar conversation that took place recently about how to recreate professionally made mashed potatoes. Again, many initially presumed that large amounts of salt and butter were the answer. However, many chefs piped up to explain in there is far more to the art of a velvety mash. The thread called on professionals to reveal their secrets, with chefs spilling their once gate-kept methods - and the gadgets they swear by for an indulgent, creamy result. It came about after a home cook asked how restaurant mashed potato was 'so creamy, smooth and buttery without tasting too heavy' - adding, 'what makes restaurant mashed potatoes hit different?' A fine dining chef who claimed to have worked under Michelin star chefs for many years immediately jumped in to share the method he's been using for years. '[We use] either a tamis with a plastic bench scraper or a China cap with a ladle used to push it through,' he said A tamis - pronounced 'tammy' - is a drum-shaped sieve with fine mesh attached. A China cap is a cone-shaped strainer with perforated metal on the inside. 'When we'd make Pomme Puree [velvety mash] we would do about 16 cups of peeled Yukon gold potatoes soaked (in water to prevent oxidation) and cut up to an even size,' the chef continued. 'Bring them to boil in a pot with just enough salted (and I mean pretty flavorful) water to cover the surface. Less water = better texture mash. 'Once it was boiling I'd reduce it to a simmer until a cake tester came out clean but not where the potatoes got over cooked/mealy. You don't want that either.' The chef advised immediately draining the water, 'tamising or ricing' the potatoes into a large bowl and adding simmered heavy cream to the desired texture. Follow that with about 500g of cubed-up good quality cold butter. 'The cold butter helps mount and emulsify the potatoes so that they have an incredibly smooth texture,' he said. 'After emulsification we'd sometimes add some garlic thyme brown butter we'd prepped earlier and quickly stir it in so it would stay emulsified. Salt and season to taste. 'Most places I've worked have done this or similar.' Hundreds agreed with this chef's approach, while others weighed in with their own tips - mostly involving excessive amounts of butter and cream. 'So much butter and cream. Way more than you would imagine. Like some of the fancier and more luxurious places are doing their mashed potatoes 50 per cent butter by weight,' one confessed. 'I'm a chef. It's what everyone else said. A s**tload of butter, salt, white pepper and cream. Like an amount you've never considered because most normal people can't comprehend it,' another agreed. 'So much more butter. Like a comical amount,' one more admitted.
