Amazing Home-made crumpets Part 2 - Saturday Kitchen - BBC

Part 1: http://www.youtube.com/watch?v=iHaTsyV_4HA

PART TWO OF TWO: Marcus Wareing adds some bacon and duck egg to his home-made crumpets to finish off a fantastic, easy to follow recipe. Watch how he does it and get some great recipes tips from this food clip from BBC's Saturday Kitchen.

Watch more high quality videos on the new BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide

Category:

Howto & Style

Tags:

• BBC
• Food
• Saturday Kitchen
• Marcus Wareing
• Home
• Crumpets
• Bacon
• Recipe
• Tasty

[tilt1981]

Using metal utensils on teflon coated pans is a no no.

[DeeHong]

Using a knife cutting into the non-stick skillet? These TV Chefs are hilarious!

[GSBConstantine]

@tilt1981 its because the pans they are using are a total joke, in a professional kitchen them pans would last one service at most.

[Malevolence2012]

@tilt1981 AT first I was like "NOoooo, the pans!!!", but on second thought, these chefs are sponsored with tons of these new pans anyways. They probably throw those pans away once the shows over. In facts most of the TV cooking shows the chefs are seemed abusing the pans as well, because its free! Haha!

[InvertedEarMusic]

How about an egg on a slice of black pudding...you heard it here first ;-)

[i69edurmum]

@tilt1981 why do people commenting on the video think they know better than a professional chef?

[badjaeaux]

@tilt1981 scraching the butt of the pan against the stove is just disrespectful to the owner of the pan

[MengoMango]

@watdoItellmychildren That is definitely not a slip of the tongue, that's just an entirely wrong concept. When he says "salt activates the yeast, warm water too", clearly he has that concept in mind, not just a slip of the tongue.

[VonLeachim]

@watdoItellmychildren indeed, as ever the learning continues . regards :)

[watdoItellmychildren]

@VonLeachim Different strokes for different folks. Iv'e been inspired by Nigella Lawson to Professionals like Heston Blumenthal. Personally I take inspiration from different people/sources and ingredients. i don't get inspired by this sort of food but I do take away tips such as adding red wine vinegar to the dish to cut through the richness of the duck egg. There is always something to be learnt.

[watdoItellmychildren]

@MengoMango I'm pretty sure Marcus (Michelin rated chef) had a slip of the tongue when it he said the yeast activates the salt. You have to constantly talk and cook to keep the audience, sometimes bullshit comes out. After all its only a bit of shameless book promotion by Marcus

[1englishgal]

Eggs 'sunny side up', yuck. Always reminds me of snot!