00:00:09again it’s very exciting this week come
00:00:11forward Matt come forward well apart
00:00:13from we have got I know last week we
00:00:15didn’t have rat-boy but he’s back look
00:00:17at him look at him a round of applause
00:00:19everyone come on and we have the
00:00:23beautiful numero deux a beautiful rep
00:00:27board jumper it’s great now if you look
00:00:29behind you Matt look we are in Google
00:00:31head office in London oh we do we love a
00:00:42bit of Google and we love it so what
00:00:44we’re going to do we’re going to keep it
00:00:45quick we’re going to do two dishes going
00:00:47to do the most perfect mushrooms camera
00:00:49down we’ve got wild mushrooms you could
00:00:51do this with portobello mushrooms filled
00:00:53mushrooms button mushrooms I’ve got some
00:00:55nice wild mushrooms here since your roll
00:00:57here some blewett’s and some morels but
00:01:00this method that I’m going to show you
00:01:02for cooking mushrooms is a brilliant
00:01:04method that you’ll use for the rest of
00:01:05your life whether you put an impostor or
00:01:07risotto or making a soup or putting it
00:01:10on a pizza or whatever okay so we’re
00:01:12doing that then we’re doing steak the
00:01:14perfect steak I know you guys love it
00:01:16here we go we’ve got some ribeye here on
00:01:18the bone great we’ve got a beautiful
00:01:21ribeye there look at the marbling of
00:01:23that can you get a nice close-up of that
00:01:24big boy then we’re looking for good
00:01:26quality meat that’s been hung for about
00:01:2826 days you’ve got beautiful marbling
00:01:30there I’m going to teach you how to cook
00:01:32that we’ve got Phillips so I want to
00:01:33cook one of these but with a nice t-bone
00:01:35here as well so I’ve got I want to give
00:01:37you the basic technique look I know it’s
00:01:39really basic guys but I want to give you
00:01:42the perfect way to cook the perfect
00:01:43steak right because you know we love it
00:01:45but then I’m going to show you a new
00:01:47technique called dressing the board
00:01:49which makes it extra juicy and delicious
00:01:52okay so first before I start cooking
00:01:54this steak and doing the mushrooms and
00:01:55it’s the last week of Food Revolution in
00:01:58America you know we get a new
00:02:00superintendent who’s let us back in the
00:02:02schools
00:02:03he’s banning the flavored milk he’s got
00:02:05rid of the dodgy old mystery meat
00:02:07corndogs and nuggets and all of that
00:02:09kind of stuff so progress has been made
00:02:11so it was worth it in the end but please
00:02:14watch it and it finished off with Jimmy
00:02:16Kimmel and he was absolutely hilarious
00:02:18so nice one Jimmy now
00:02:20let’s start I’ve got induction hobs here
00:02:22hopefully I’ve got the hang of it now so
00:02:25I’m going to turn it down because it
00:02:27looks scary hot we’re going to go salt
00:02:30and pepper right you can do marinades
00:02:32absolutely
00:02:33I tend actually would be not too right I
00:02:36don’t know why I just don’t lamb I do
00:02:38marinade chicken I do marinade beef I
00:02:40just I just don’t okay so seasoned
00:02:43nicely all over salt and pepper then
00:02:45we’ve got a hot pan over here fan goes
00:02:49on if you had one open the window
00:02:50whatever pour a drink right and we’re
00:02:52going to go into the pan with some sort
00:02:55of ground nut oil or some sort of highly
00:02:58filtered sort of cheaper olive oil and
00:03:00we’re going to put the stake straight in
00:03:02now we want searing scolding heat right
00:03:05not a hot pan not a warm pan searing pan
00:03:08okay and we’re going to try if you
00:03:10imagine meat is basically made up if
00:03:12it’s moisture it’s like we are okay so
00:03:14if you’ve got heat coming from here it’s
00:03:17pushing the moisture up and if you’ve
00:03:18ever cooked a steak and you end up with
00:03:19a little pool of juice at the top that’s
00:03:21because you’re not turning it so it’s
00:03:23pushing moisture up and what you need to
00:03:25do is keep turning it every minute so
00:03:27you have a really beautiful even cooking
00:03:29and a nice caramelized crust mushrooms
00:03:32so with these wild mushrooms or any
00:03:34mushrooms I tend not to wash them okay
00:03:37brush them use a cloth get rid of them
00:03:40if you’re washing and they get soggy
00:03:42their watery you don’t really get that
00:03:44beautiful flavor so I’m just going to go
00:03:45through these mushrooms and just pull
00:03:47them apart I’ve got a mixer in even in
00:03:50supermarkets now you can get an array of
00:03:51mushrooms farmed even some wild stuff
00:03:54I’m counting a minute over here so Matt
00:03:57over to that pan my Roux boy brother and
00:03:59we are going to turn this have a look at
00:04:02that look wait for the fat dancing have
00:04:04a look at that okay turn it we’ve
00:04:07already got wonderful color happening
00:04:10here I want to turn it up to ten okay go
00:04:13back to the mushrooms so I’m turning
00:04:14that steak every minute
00:04:16I lit on it it is actually quite a good
00:04:18little trick if you touch your thumb and
00:04:21your forefinger I guess it’s your
00:04:24forefinger here everyone do that put
00:04:25your hands in the air okay so far and
00:04:28forefinger if you touch the chubby bit
00:04:29of your hand that’s basically like
00:04:31medium-rare
00:04:32this is not a pervy thing right if you
00:04:35touch your second finger that’s like
00:04:37kind of medium all right and if you
00:04:40touch the third where the third one
00:04:42that’s medium well and if you go up the
00:04:43fourth little finger that’s kind of more
00:04:45like a well done now it’s a rough guide
00:04:47rosemary a natural antidepressant so
00:04:51anyone that’s depressed
00:04:51that’s what you want to be growing the
00:04:53natural oils in this is fantastic what
00:04:56we can do over here big fella but if you
00:04:58can be bothered or if you want to invest
00:05:00in flavor right we’re going to just cut
00:05:02a bit of garlic this is what I love to
00:05:05do you come over here man we’re going to
00:05:07get this like a little brush and we just
00:05:10Pat just Pat the meat it makes a
00:05:13difference it really does get the garlic
00:05:15and just rub it just a few times it
00:05:17makes a difference and then every time
00:05:19we turn it it’s like taking care of it
00:05:21you know looking after it the heat is
00:05:22pretty good now we get the lovely
00:05:24rosemary we Pat it again here we go rub
00:05:28it with garlic so I’m going to come back
00:05:29to that let’s get some mushrooms going
00:05:30let’s go full whack on this pan I think
00:05:32I’m getting the height I think I’m
00:05:33getting the hang of these induction hobs
00:05:35now hallelujah
00:05:37okay so we’re going to go in the pan
00:05:39straight away with olive oil the cheaper
00:05:42olive oil like I said earlier the
00:05:44filtered stuff I’m going to go in with
00:05:46my mushrooms okay I’m going to peel the
00:05:48stuff in there but a nice array of
00:05:49mushrooms any big ones I can tear up you
00:05:52know break up I like to see some natural
00:05:54shape in there as well
00:05:56I’m putting notice there’s no flavor it
00:05:58is just hot oil hot pan and mushrooms
00:06:01the little garlic goes in now and what I
00:06:05love love love to put in with mushrooms
00:06:08is time I’m going to go straight in here
00:06:10I’m going to screw it up in a ball get
00:06:12the oils down and I’m just going to rip
00:06:14them up like that let’s go back to our
00:06:16meat and give it some love have a little
00:06:19feel bill my farm yes it’s my thumb okay
00:06:25here we go turn that around
00:06:27okay I’m pleased we’re going to just
00:06:30toss this around the wild mushrooms and
00:06:32steak great little combo I think we’re
00:06:35on for wet that’s good
00:06:37so any more questions you want to do
00:06:40without Facebook and Twitter going on
00:06:42what we got coming in Liz yeah we’ve got
00:06:44a few questions about rap boy but more
00:06:47about the state what’s better for steak
00:06:50bone in or boneless okay bone-in is very
00:06:53very good I’ve got two Bonin’s here I’ve
00:06:56got the classic t-bone steak which is
00:06:58basically a sirloin steak with a bit
00:07:00attached and then I’ve got these the
00:07:02same as what I’m cooking now the ribeye
00:07:03but with the bone attached this is the
00:07:06dog very very quickly before I I wanted
00:07:10to get wrong I’m going to finish off
00:07:12this mushroom I’m going to take off
00:07:15mistake here here we go gonna put it
00:07:23onto a plate I’m gonna go for a little
00:07:25chopped parsley at the very end goes in
00:07:30here as well nice and fresh and a little
00:07:32knob of butter so a little knob of that
00:07:34goes in and then what you can do is as
00:07:37that mount you just mix that up like
00:07:41that you can see it puts a beautiful
00:07:42shine on it off the heat just a couple
00:07:44of little squeeze the lemon juice make
00:07:46all the difference really really nice
00:07:47literally you get yourself a beautiful
00:07:49chopping board and you finally slice
00:07:52safe and parsley the nice thing about
00:07:54this is you can make it your own if you
00:07:56want to go Italian inspired or if you
00:07:58want to go asian-inspired you can really
00:08:00chop up the relevant herbs or flavors
00:08:02you know tarragon and beef is got some
00:08:05tarragon is a pretty good combo I’m
00:08:08gonna have a little bit of garlic and
00:08:10essentially I’m going to make a dressing
00:08:13on a chopping board I’m going to
00:08:15basically drizzle lovely oil onto the
00:08:19board which is why it’s called dressing
00:08:20the board gonna get that around like
00:08:23there I’m going to season it again get a
00:08:25lot of that seasonings falling off the
00:08:27steak and a little lemon juice and I can
00:08:30swear to you this technique whether
00:08:32you’re cooking lamb chop pork chop
00:08:34steaks will really genuinely look after
00:08:37you and the other thing it’s a principle
00:08:38its fat its acid and it’s a herb or an
00:08:40accent so you do your own version you
00:08:42don’t need my version you need your
00:08:43version so you can kind of you know pick
00:08:45and choose whatever you want and it goes
00:08:47straight into it and what you do is you
00:08:49kind of make a bit of a
00:08:50of moving it around like that so it gets
00:08:52the flavor you’re protected you see our
00:08:54lovely and shiny is now that’s good
00:08:56that’s good that’s not going to dry up
00:08:57it can even sit there for a minute or
00:08:59two waiting so I’m going to plate this
00:09:01up okay so we’ve got our mushrooms here
00:09:02and we have a little taste always have a
00:09:05little taste might need a little more
00:09:09seasoning a little more lemon juice you
00:09:12don’t really want to taste the lemon
00:09:14juice you just want to just sort of be
00:09:15nice and light obviously this is great
00:09:18with roast potatoes french fries a
00:09:21little salad
00:09:22I’m slicing it up remember that no
00:09:27seasonings got in it and so we’re just
00:09:31going to slice it up kind of nice and
00:09:33chunky my favorite bit here this is the
00:09:35I mean this is if I had a choice this is
00:09:37basically where it’s at and but then
00:09:39we’ve seasoned the board we’ve got the
00:09:41herbs in the oil and then we basically
00:09:43get these get in for this man you boy
00:09:44we’re just going to carry on and just
00:09:46lay these beautiful slices in that
00:09:49beautiful sort of dress board juice and
00:09:53it will be tender juicy quite just quite
00:09:58a straightforward honest humble sort of
00:10:00flavour so we’re going to lay that on
00:10:03here like that and there you go
00:10:05beautiful mushrooms and wonderful steak
00:10:08and and I hope that really makes a
00:10:11difference to your steak cooking so
00:10:13these guys who wants to try a little bit
00:10:14of this now have a look at this mate
00:10:16Google London is very very hungry the
00:10:20food revolution does not stop here we’ll
00:10:22be back next year or the show will be
00:10:24back in some way shape or form next year
00:10:26ABC is still committed to it I think
00:10:28I’ve done everything I’ve know you the
00:10:32foundation would you all me to say about
00:10:34it the charity still goes on well me and
00:10:37the team and the charity food revolution
00:10:39Jerry is still going to be active in
00:10:41America even though the TV stops so I
00:10:44think really it’s all about the website
00:10:46now and and the Facebook groups and all
00:10:48of that sort spell yes Louise please
00:10:52could everyone sign the petition for the
00:10:5350th millionth time okay thank you very
00:10:56much I want to do a master’s degree
00:11:05yes
00:11:09thank you very much
00:11:11singing actually lots of love from mr.
00:11:14Oliver
”