This Morning viewers have called out new presenter Cat Deeley for an annoying habit.afaans have so far seemed unable to warm to her in the same way as Willoughby, taking to social media to vent their frustrations over how Deeley and Shephard, 49, were regularly talking over each other and the guests.A moment involving celebrity chef John Torode was highlighted in their complaints over on X, formerly known as Twitter.one unimpressed viewer wrote: “Is this the Cat Deeley show? She never stops making a noise!”“Cat Deeley needs to listen more instead of talking all the time. John Torode was trying to explain a recipe, but she kept interrupting. I much prefer Ben Shepherd,” fumed another.
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00:00 Cow soy it's called it's the easiest of the lot and what you do is you toast your coconut cream and coconut milk
00:04 So can we talk about this?
00:06 Yep, this is the this is the bit that makes it quick
00:10 It is the thing that makes actually gives you all the flavor you need to make a decent curry
00:14 Yes, and that's so what what I've done here right before we've got is that I've got the paste here
00:20 Yeah in the coconut milk
00:21 But this has got the lime leaves galangal shallots and lots of stuff in there and that tub is the best one I can find
00:27 In the country. Yes, because this is what gives it all its flavor
00:30 So if you go wrong with this bit all of the rest isn't gonna taste as good
00:34 This is the depth of flavor what I've done here as I said is I've actually taken this when you get a coconut coconut milk
00:41 Mm-hmm on the top. There's a thick layer. Yeah, that's coconut cream. Yeah underneath. That's water watery
00:47 So what you do do you put that in the pan not oil? Yeah and a bit of
00:51 coconut
00:53 Cream coconut right and you toast it if you smell that now
00:56 Oh my smells amazing what they call in Thailand's called creosote or Malaysia's called creosote
01:01 Which way you toast the coconut that gives you the base and the start smell toasting up
01:06 It's just starting to cool. What happens you need to raise the temperature of the of the red curry itself. So you add to a palm sugar
01:12 So is that because you need to cook out the ingredients that are in this almost like you know
01:20 How you when you making a butter sauce and you put flour in and you're trying to thicken it
01:24 But you have to cook the flour. Do you have to cook the ingredients out exactly the same?
01:28 Okay, so at the moment if you smell that it's quite raw. Yes. I use palm sugar
01:32 You can use brown sugar palm sugar is the sugar they use you've got four definitions of flavor in Thailand sweet sour salty and hot
01:39 Yeah, your sweetness comes from your sugar
01:41 your soundness will come from the paste and will show lots and things sometimes lime juice saltiness will come from your
01:47 From your fish sauce and then your your hot will come from your Chili's
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