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0:00
Hey, I'm Claire Saffitz, and I'm Brad Leone from Bon Appétit, and today we're here and we're going to be doing Shep's Support.
0:05
Question number one: The one kitchen gadget I will never get is a food dehydrator.
0:12
Why is that a thing?
0:16
Well, because it's good at dehydrating food, and if you wanted to dehydrate food, I mean, I know a lot of ovens make dehydrating settings, but I mean, without, if you wanted to make jerky or different little fruit leathers or Scoby snacks, and you want a dehydrator, well not all ovens have, oh that low, like some ovens bottom out at 150, 200 and sometimes you need a lower temperature to really dry something out.
0:16
Fruit leather, that kind of thing.
0:16
It's like if you're into food crafting, maybe it's worth the investment, if not, yeah.
0:16
And I understand it's a big bulky thing to put on the, on the counter, but some of them are even collapsible.
0:45
I mean, that seems like the least of anyone's problems.
0:48
Next question.
0:49
Okay, does anybody know how to make kombucha taste a little better?
0:59
The taste isn't too bad and I kind of like it, but the aftertaste gets me.
0:59
There's a lot of complexities and layers to what could be behind all flavors of your kombucha.
0:59
Maybe it's the tea you're using.
0:59
Maybe you have some funky yeasts and bacteria in your atmosphere that are giving off all flavors.
0:59
Maybe you're fermenting it too long and you add like fruit juices and purees, right?
1:11
Yeah.
1:11
So I mean, if you're doing right out of the container, the first fermentation, right off the scoby, people drink it there and it's quite nice.
1:19
It could be a little weird, but I like to put it into a bottle and then hit it with a little bit of fruit juice and let that do a secondary fermentation at room temperature.
1:26
Maybe that's where you can pick up a little bit more of a pleasant flavor.
1:29
I'm fed up with useless garlic crushing gadgets that split chunks out the side.
1:33
Oh yeah, big chunks out the side.
1:35
I'm considering getting a fine microplane grater top.
1:37
I mean, I would say definitely get a microplane, regardless of your garlic needs, because it's so useful like grating nutmeg, also do citrus zest.
1:45
Yeah, it's an indispensable kitchen tool.
1:48
When it comes to garlic, like if you're trying to make mayo or an aioli and you need like a garlic puree, yes, microplane basically liquefies it.
1:58
But if there's some cases where if you're browning garlic in a pan, like you want pieces.
1:58
Clark, two hard, wants to know how does one bake bread without an oven?
1:58
There's only really one option, that's to make like flatbread that you griddle, unless you somehow like had a coal situation outside with a Dutch oven, you like put the Dutch oven in the coals, put the comb over and you create your own oven.
1:58
Some flatbread is the answer.
1:58
Next customer.
1:58
Why is fermenting vegetables so much easier than pickling vegetables?
1:58
This is a serious question.
2:26
Fermentation seems to be a bit more difficult process, but in my experience, it's much easier to do successfully.
2:31
I disagree with her.
2:33
I think there's so many more factors and variables that can change and, and throw you off in fermentation.
2:41
It's easy to make things rot, to do it in a controlled rot, which I call fermentation, it could be a little trickier.
2:48
Pickling is a little bit more, you have your recipe, you have your stuff, you add it and it's kind of set it and forget it.
2:54
So yeah, I mean, if you're in a time pinch, a quick pickle for onions is super quick.
2:57
Okay, so we just add a little bit of water to this here pan, a little vinegar, a little salt and sugar.
3:04
You really just want the salt and the sugar to dissolve and then you have a little jar like so with some onions in it or carrots or whatever you're into, and then you just pour that right over, whamo bama.
3:04
I mean, you can let that sit for an hour, too, but really, you know, 12 hours overnight is fantastic, where it'll really start to penetrate the vegetable that you're quick pickling and all those colors will start to bleed nicely and those flavors kind of marry well.
3:04
Okay, sous-vide friends, when it says range 1 to 4 hours, WTH, what the hell?
3:04
Oh, how do you decide?
3:04
This is an example of a sous-vide machine, so you put this in your pot of water and it's a circulator, maintains a temperature, when it says cooking range 1 to 4 hours, that gives you the window where, you know, you can pull off very similar textures.
3:36
You go past four hours, you start committing, it might start to change the texture of whatever you're cooking, but it's usually that, that kind of holding window.
3:57
Do a little small batch and find, you know, a little test, you know, and see what batch, see what time you like the most.
4:01
Alright, where do you buy top-quality meat?
4:05
Me, personally, do you shop for it at the grocery store or go to a butcher shop?
4:05
Okay, okay, I would always recommend going to a small, you know, book shop where you can meet the people, you can find out and talk to them, you can, you know, see where their products are coming from, and there's just, you know, there's traceability and accountability for each product.
4:23
Yeah, we're down in Central Texas in the hill country who they were dealing bison and chickens and, you know, and seeing how they treat them.
4:31
They loved those animals and the animals were happy.
4:32
They took them twice as long to harvest them because they didn't have, they weren't pumping them full of stuff like grain to fatten them up quicker.
4:41
When you let it do its natural course, you get a healthier meat, you're going to healthier products, and you know, it's a more ethical way of consuming.
5:26
News, considering getting a blender to make smoothies in, is it worth it, better than the food processor we already have?
5:26
Yes, good.
5:26
Even tools, a food processor creates comedic chops, basically creates small bits and you can let it go and it will make it, it'll make a thing.
5:26
The blender, it liquefies, weird.
5:26
A little side-by-side, yeah.
5:26
It's why in the Vitamix, yeah, it's not really a fair fight.
5:26
Oh, Claire, it's Barry the Vitamix versus, oh yeah, it's for the sake of science, Claire.
5:26
So it, especially if you're using ice, the, the blender will crush the ice and much better than food processor, when with the blender, you got to add a little liquid usually to get it going, which is fine because it usually wants that is the advantage of the food processor is you don't have to.
5:27
There does have to be like a critical amount of liquid for the start.
5:31
Ready, yeah, ready.
5:37
Oh no, dad, they'll have turbo, yeah, sure.
5:44
Yeah, here's looks like hell, looks like bear scat.
5:50
Oh, I like to put a little mint in there.
5:56
Look at that chunky.
5:57
Cheers, Claire.
6:04
Yours looks great.
6:00
Have fun picking that.
6:00
I owe to you.
6:00
Oh, well, visually, she has a lot more chunks and bits going on.
6:12
I'm sure Face finds it's not to the texture.
6:12
No, mine's got that nice kind of bounce to it.
6:13
Have a little yours, yeah.
6:16
Here, dump that swell out.
6:16
Focus, player.
6:20
Okay, I'll take this fun.
6:20
When baking cakes, sometimes you fold in and sometimes you beat in the ingredients.
6:24
How do I know when to fold and going to need beating?
6:30
Folding is reserved for the operations that need to be done gently to like keep the volume in the mixtures and feeding is the, make sense you want to vigorously combine two things.
6:30
Cloud Board, I'm multiplying the recipe by 1.5, the original recipe calls for one and a quarter sticks of butter, how much should I use?
6:30
My brain hairs, I get more flour.
6:54
That's right, one and a half batch is converting into tablespoons.
6:59
Quarter six butter, so a stick is eight tablespoons plus a quarter, ten days, so plus five tablespoons is use 15 tablespoons, right?
7:04
Done.
7:04
Yeah, make you an expert.
7:10
Alright, what do you think about baking with Greek yogurt?
7:10
Love it.
7:10
Great idea.
7:12
Say like substituting oil for Greek yogurt, that might not work out, but I love baking with yogurt and other acidulated dairy like sour cream because it adds a lot of tenderness to it, makes good like a cake, pound cake, that kind of thing, so it's doing a lot, but it's, I would not recommend substituting it for the pad.
7:28
Can't do it in the recipe.
7:30
Midnight Bananas Foster is great, but does the fire part really have to burn off all the alcohol?
7:36
I think what Kyle's really asking is do you have to flambé?
7:40
You can just pour booze on it and eat it.
7:42
That's, I mean at all, it's puff paint, you can cook off the alcohol without having a flambé, right?
7:56
The flambé is just the drama, it's, but like, yes, I think you need to cook it because otherwise alcohol burn gets in the way of all the other flavors.
7:56
Okay, so we're going to do a little flambé demo.
7:56
Yeah, we'll turn this up and would you say we have a little sugar in here, brown sugar, butter, and cinnamon, crumb dipping on trend up and done, here's your banana.
7:56
Hats off, man, you're just Asian.
7:56
Applause.
7:56
Chef, love your eyelashes.
7:56
What was the question?
7:56
You gotta burn off your booze.
7:56
Yeah, how is he going to shuffle?
8:17
Um, I think for a proper Bananas Foster, you have to flambé it, you have to.
8:29
Yeah.
8:29
Today's baking status: enthusiastic, unskilled.
8:29
Seriously, how do I get the icing to stay on the cake?
8:29
They're taking this one's simple one, absolutely, make sure the cake is fully cooled because even a little bit of heat from the center of the cake will melt.
8:29
I think the mixer run off, but if you're going for that look of like the really defined beautiful light drips, you need a much thicker glaze.
8:29
I would hold back the liquid by half.
8:59
Beer is fermenting vigorously, it blew the air log off!
9:02
How do you get dried liquid marks off your wall?
9:02
Beer is fermenting vigorously, but it shouldn't really blow the lids off, especially if you had the airlock, it must have just been doing so, so, so much that the amount getting out wasn't enough.
9:02
So I had a kitchen to miss half recently, we had an exploding can of sweetened condensed milk, then determine the dulce de leche.
9:16
Did I tell you the story?
9:17
No, I didn't explode, you leave it on the stovetop.
9:20
I didn't leave it on the stovetop, but it happened and we had little ellipses shaped with marks, fun, every single wall of our entire living room and kitchen and the ceiling.
9:28
You might have to paint the ceiling because that's what we had to do.
9:33
Really, this like imprecise recipes, exactly how of Jesus, exactly how thick is a quote thick Savion for visual indicators like this, or if this thick, YouTube is a great resource, do a little searching on YouTube for like sabe, oh, how to make something on you can see it.
9:54
So we're going to show you really quick how to make the fix that me on, what that means.
9:50
So this doesn't have too many ingredients when he got there.
9:57
We go to light him in both color and texture.
10:09
Okay, so that looks good, I think so.
10:13
You can see, take the second to dissolve.
10:21
Okay, so that's ribbon, all right, now you know that's right.
10:21
So this is a double boiler, it's very gently simmering water underneath, you don't want the water to be boiling because you don't want it to over keep the bowl and the idea is that this becomes like voluminous at all, triple at least in volume and you will see the ribbon again.
10:21
Yeah, I'd say that is a six-millimeter ribbon, puts the back of the spoon volume.
10:21
Oh, it's got cookies.
10:21
Claire, I'll read it to you.
10:21
I can never get my macaroons right, help please, what did I do wrong?
10:16
So these have what they call a foot, if you go to like a fancy macaron shop, you'll notice that little ruffled edge on the bottom, so that's hard to achieve.
10:55
So they have the foot, but the tops are uneven and cracked a little bit, so that to me says that you're over-beating the batter.
11:06
It's like you're working too much air into it.
11:06
Mmm, and then you're not folding enough after you're adding almond flour which depletes, so it shouldn't split like that, no.
11:06
It should be a really smooth non-shiny like matte finish.
11:06
So try beating more after you incorporate the almond flour to take out some there, give it a nice tap on the counter a couple times to bring out any big air bubbles, then let it dry out on the, yeah for, you know, 20 minutes and you can go longer so you develop the skin and then that'll help you get a really smooth surface.
11:06
You're not the foot, so you're doing pretty well.
11:06
Okay, ovens don't cook food, people cook food, what's the best tool for cooking food?
11:41
Ovens don't cook food, well, yes they do and people also cook food, it's a symbiotic relationship.
11:47
BB business, people cook food, what's the best tool for cooking food?
11:52
People now then, but then does it make sense?
11:58
Claire, you solved the riddle.
12:02
Alright, Rachel McCain wants to know, can I have duty the science of reducing a sauce before you?
12:04
Yeah, I got room or something, yeah, because even if you add like a cornstarch slurry or something or like a pheromone, yay, to a sauce, if the sauce is watery, the thickener will thicken it, but it's not going to make the flame.
12:17
I'm still going to have to reduce it to the right amount, right?
12:17
Next question.
12:17
When making chocolate mousse, do you use egg whites or whipping cream, a decision must be made?
12:17
This is a good question.
12:17
The problem with using just whipping cream is that it will, it will actually fall like, right, it's not stable.
12:17
So the idea of adding egg whites and chocolate like you're creating this sort of stable mixture that in the fridge is maintaining as keeping that air.
12:17
So I would say go egg whites or both, don't only, don't just use whipping cream.
12:17
Does miso paste go bad?
12:17
I have everything to try this, but the miso paste is over a year old with no gates prints up, no.
12:17
Now, you'll be fine.
12:17
I have one that's been sitting out at room temperature for about two years now and it just gets denser, it just gets more like chocolaty and firmer.
12:17
I think the rule of thumb for like, if something bad is, it's not fine, does it look fine?
12:17
If so, it's probably fine.
12:17
Alright, Cal Wilson wants to know, how does one poach in olive oil?
12:17
Now, strong won't, isn't that just a fancy way of saying deep fry this out of it?
13:11
No, absolutely not.
13:21
Poach is usually just submerged and low and gentle, not fry the hell out of it.
13:19
Poaching is like no color, you're not trying to put color on it.
13:22
Poaching is your crispy edges.
13:22
The opposite of fry, right?
13:35
Let's move on.
13:35
Oh man, oh dear, but cavity.
13:35
Does Brad do all of his own stunts?
13:35
Does he need a body double?
13:35
My husband is available.
13:35
It's your doppelganger.
13:35
He's better, way better looking than I am and, yeah, please email me a resume and we'll consider it.
13:42
I do all my own stunts, thank you.
13:48
Alright, we answered a lot of questions.
13:47
Yeah, ton of questions and a lot of them were good, you know, people really put thought into it and care about what they're cooking and I like that people were asking questions.
13:54
It means are cooking at home and trying new things and experimenting, right?
13:56
And you learn more from the failures than the successes, the only way you do it, it's like just keep, just keep cooking, keep making mistakes and we'll help you figure them out.