[♪♪♪] [studio audience applauds] Welcome back, everyone. Welcome back, and boy, do we have a treat for you today. So we’ve all heard about this new craze sweeping the nation called …
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Hi Guys I’m Laura Vitale On this episode of Laura in the Kitchen I’m really excited because We’re making dinner rolls Now I know so many people have requested To make …
Hi Guys I’m Laura Vitale On this episode of Laura in the Kitchen I’m really excited because We’re making dinner rolls Now I know so many people have requested To make dinner rolls and I don’t know why I haven’t already Since it’s such an easy easy recipe Let’s go over the ingredients so we can get started You are going to need some all purpose flour, some granulated sugar Unsalted butter, egg yolks, whole milk, some yeast, and some salt That’s it. Those are the ingredients. Let’s get started right away. Now I’ve got here just a small little saucepan And to that I’m gonna add in the butter and the milk And I’m just gonna heat this up, until the butter is melted And the mixture is about no more than 120 degrees (Fahrenheit) If it’s anymore than that then, what happens is when you try to actually activate the yeast It won’t work because it’s too hot. So, I’m just gonna let this melt to temperature and I’ll show you the next step. My milk and butter are up to temperature. Now, I can tell by just feeling it if it’s the right temperature If you can’t just take a candy thermometer, and put it right in, and it should tell you if it’s the right temperature or not. So, to that I’m going to take my yeast And I’m just going to…oops… I’m just gonna sprinkle it over the top, And I’m gonna leave it there for about 5 minutes, Or until I can kinda smell it and I can start to see bubbles forming, Cause that means that the yeast is activated. So, just gonna leave it alone for 5 minutes, I’m gonna tidy up a little bit and then I’ll show you Pretty much the next step, the next step, which is super easy. My yeast mixture’s been sitting for a few minutes, and it’s exactly where I want it. I can smell it. Just gonna give it a quick little mix. Good. Knock this down and pretty much add in Everything else. I mean, the recipe is the easiest recipe you’ll ever ever find for dinner rolls and it makes them just perfect every single time. So, I hope that you’ll enjoy it. Gonna add it the sugar, the flour, the egg yolks. I like to use only the egg yolk instead of whole eggs; I think it give you a much richer and almost like um… almost a brioche like texture/ So, if you’re into that, then I think you’ll really like this. And the salt. Pop this back up. Slow mo. I’m just gonna start it on low until everything gets incorporated, And then I’m going to increase the speed to about medium, and I’m gonna let it mix for about 5 to 7 minutes or until the dough is super super smooth, and I’ll show you what it looks like once it’s there. I mean it should be really smooth and…. well….. you’ll see My dough is just how I like it. It’s smooth, slightly tacky, which is good. You don’t wanna start with too much flour because you want these to kinda be really light, and soft , and you don’t want them to be too too dense. So, you can always add flour. Come on! You can always add flour cause we’re gonna kneed this, just for a second, just to kinda pull it together, before we let it rise. Just gonna get it out of my bowl. So smooth. I love this dough. Okay, That came together, beautifully. Gonna put it into a ball. Get rid of the excess flour. I’ve got a bowl here that I’ve greased. I’m gonna put a little bit more oil in there though. Gonna put it in there, brush the top of it with some more oil because I don’t want it to form, like, a crust. I want to just keep it nice and smooth, and keep it moist. I’m gonna cover this with some plastic wrap. And I’m gonna let this rise in a warm spot, for about an hour, or until it’s doubled in volume. I like to stick mine in the microwave, obviously I’m not going to turn the microwave on. I put it in there because then I know it’s away from any drafts and um, it rises beautifully, and wait about 45 minutes to an hour, and then I’ll show you the next step.
[intro music] Hi guys, I’m Laura Vitale and on this episode of Laura in the Kitchen I’m bringing you a doughnut recipe! I’ve been having these requested here for so, so …
[intro music] Hi guys, I’m Laura Vitale and on this episode
of Laura in the Kitchen I’m bringing you a doughnut recipe! I’ve been having these requested
here for so, so long. I’m making Jelly Doughnuts! They’re easy, they’re a crowd pleaser, and
I love them! I love doughnuts, I only make them once in a while, it’s really not something
I buy often, I just really enjoy making them and eating them fresh, so I figured today
was the day because I wanted some jelly doughnuts! The ingredients you’ll need to make the donuts
are very few and basic, you’ll need all purpose flour, a pinch of salt, I’ve got some melted
vegetable shortening and some melted unsalted butter, an egg, some milk that’s been warmed
up and I’ve got some sugar and some yeast. That’s it! Let’s get started. We’re going to get going
on activating the yeast. I’ve got my milk here, about 110 degrees Fahrenheit. I’m going to sprinkle over my yeast and I’m
also going to feed it by giving it a teaspoon of sugar. Mix that around and I’m going to set that
aside for several minutes or until the yeast is – you’ll be able to smell it when it’s
activated and it gets all foamy and bubbly on top and that’s when you know that you are
ready to get going. Mix your salt with your flour, so that that’s
completely ready to go. And now in this bowl, this – I’m going to
make this in my standing mixer because it does need to knead for a while, so in the
bowl of my standing mixer, I’m just going to add my vegetable shortening that I’ve melted. I popped that right into the microwave, along
with my unsalted butter. And then I’m going to add in my egg, and this
is really my all-purpose, like plain donut dough. It just works really, really well and
my glazed donut recipe – this is the same dough I used, I just doubled the batch when
I did those. But, it’s just really perfect, it works really,
really well, and if it ain’t broke, don’t fix it! So I’m just going to give these a quick little
mix, I’m going to clean up, wait for my yeast to activate, and then we’ll put the whole
thing together. We’ll get it kneading, and we’ll be that much closer to getting these
ready to eat! You can see my yeast is activated and it’s
super important when you’re working with a yeast dough that your yeast is activated.
So often, whether it’s a doughnut recipe or my cinnamon rolls, or any dough that requires
– any dough that’s a yeast dough, I get so many e-mails from people saying that the dough
didn’t work out, it’s really hard and didn’t rise. And chances are it’s because your yeast
is not activated. And that can be a number of factors that can
make that happen, I mean, your liquid, in this case might not be hot enough, might be
too hot and kill the yeast, or the yeast might be expired. So, you need to be careful and make sure your
yeast is activated, that way you will get a great dough every single time. I’ve added my yeast mixture, I’m adding my
flour and just kind of giving this a quick stir with my spatula right before I put it
– I get it to kneading. I’m going to put my dough hook on and I’m
going to knead this on medium speed for about, I’d say, 5-6 minutes, you want a really nice
smooth dough, and it should only take about 5-6 minutes. So I’m going to put this on, lift it up, and
let it go! My dough was kneading for about 5 minutes,
and it’s exactly how I want it, it’s nice and smooth. It looks like a little on the tacky side,
but it’s not sticking to me as you can see. But that’s what I want, now I have my bowl
here – that’s the bowl I had my flour in and I oiled it with just a little bit of vegetable
oil, and just taking my dough scraper. Now, I’m making a smaller batch, I halved
the recipe in half because it’s just my husband and I, and I don’t want to make too, too many
donuts because I will eat them! hah! So I’m just going to make some, and then I’m
actually going to take these to – we’re having a little get together tonight with friends,
so I’m going to take them there. I oiled the top as well with whatever was
left over on my pastry brush, and now I’m going to cover this with plastic wrap and
stick it somewhere warm, I”m just going to put it in my microwave, with the microwave
turned off, for about an hour or so, you want this to double in size, and when it’s there,
we’ll get going on rolling and cutting, and moving forward! My dough is about doubled in size, now this
took a couple of hours, and it can take up to three hours, so do not panic if it’s not
doubled in an hour, just give it some time and make sure the spot is nice and warm. I’m going to set that aside, I have a baking
sheet here with a piece of parchment paper and I’ve put a little bit of flour down, and
now I’m going to take more flour and sprinkle my board, I do have a fish spatula here because
it’s got a nice flat edge, it’s going to be just the thing I need to lift my doughnuts,
once I cut them, and I have a three and a half inch biscuit cutter, or you can use whatever
you’ve got that’s round, use that. Okay, going to just deflate my dough. Just like that. And then I need to get it all out of here. Just pull this together with my hands, and
you can stretch it out with your hands if you want to, I’m going to take a rolling pin
and just get this out to about a half an inch thick, now remember that I did cut the dough
in half because I don’t want to make too, too many, because this girl will eat them
all. But you will have much more if you make the
full batch, which is completely up to you, so I’m just rolling this out and mushing it
down with my hand, and you can see I’m kind of flattening it, and then I’m also just getting
it to be as even as possible. I want this to be about half an inch thick. Just going to take my biscuit cutter, I like
to dip it in flour, and then cut out my little doughnuts. That’s it! It’s that simple! Now, I’m going to cover these with a lint-free
kitchen towel, and I’m going to stick them somewhere warm again, and they need to rise
for about a half hour to an hour, or however long it takes for them to double in size. So, I’m going to put this right back there,
it’ll stay nice and warm, and in the meantime, I’m going to get a heavy skillet, or a heavy
pot, I’m going to fill it with some vegetable oil, and bring that up to temperature to cook
them in. They look gorgeous, you know just by looking
at them that they’re going to be fluffy and gorgeous. I do have some vegetable oil up to temperature,
I have a large pan, really heavy bottom pan, halfway filled with oil. Now, this is how I always tell it’s the right
temperature. You put the end of a wooden spoon in, and I don’t know if you can see, but there’s
little bubbles coming up. You see little bubbles around the base of
that? That’s how you know it’s at the perfect temperature.
If the bubbles are bubbling like ferociously, that means it’s over 350F. You can use a thermometer if you want to. Have we met? Hah! Chances are, I”m not going to! Chances are, I”m just going to wing it because
it works, and it’s just easy for me to remember. My grandma taught me that trick years ago,
in fact if you watch our video of the graffe I made with her, of the Italian donuts, she
doesn’t use a thermometer either. So now I’m going to use my fish spatula because
I’m going to lift each one. And the reason I got a fish spatula is because
I can tap a little bit and the flour, the excess flour goes through the bottom of the
fish spatula. And I am going to just add them to my hot
oil, you can see they are bubbling up really nicely. I am going to fry up just a few at a time,
I don’t want these to – I don’t want the pan to be overcrowded. So I’m going to fry up about four at a time,
and I also don’t want the temperature of the oil to go down, and then we’ll get really
soggy and oily doughnuts. So I’m going to do four at a time, and I am
going to cook these for about two minutes per side until they’re a beautiful golden-brown
color. What I have here is a baking sheet that I’ve
lined with some paper towels, because these are going to need to – I’m going to put them
on there so that the oil can kind of seep down into the paper towel. And then I have a shallow bowl here with some
granulated sugar, and I”m going to get some jelly ready and we’ll get going to put them
together. Shouldn’t take very long, should take a minute
or so per side, they’re very quick to cook, and then I’ll do the next batch and I’ll meet
you back when they’re all done! Now, while the other batch is cooking up,
I’m just taking the first batch that I just let sit on my paper towels for just a couple
minutes, and I’m dipping them in sugar. You want to do this relatively quickly, while
they’re still hot because that way the sugar sticks. And then I always do it again after I pipe
them with the jelly, but for now, I’m just going to continue to babysit the rest of them
and then we’ll fill them up. Now, what I’m doing, and I’ve already done
a few of them, I take one of these – I guess it’s like a little lollipop stick or I think
it’s also known as a mini cake pop stick. One of these little things, you can but them
anywhere. Or any object in your house that looks like
this, hah! I take it, and I make a little, sort of a
little hole on one side, like that, and I kind of just wiggle it around. This is how I do it, I am not a factory, this
is how it works for me. Then I have a disposable piping bag with some
strawberry jelly in it – strawberry jam – anything – I wouldn’t use preserves, because then it
makes it a little bit too difficult to come out of the tip. And then I just pipe it right in. And if a little bit comes out, perfectly fine! And I just continue to do them all, it shouldn’t
take long at all, you’ll just take a couple of seconds. Wow buddy! They’re delicious, and if you could just smell
what I’m smelling in here, you would understand why I’m trying to hurry! They are all filled, and now what I do like
to do is, I just like to go in and dip the tops in a bit more sugar because I did disturb
them a bit as I was filling them, but whatever. I’m going to go right into it. I’m going to
go with this one! Hah, I’m so excited! Anything on my face!? Look! Mmm. Mmm! Life is sweet! Pun intended. Mmm! They are so much better than store-bought. I’m laughing at myself because I know I’m
covered in sugar. But that’s okay. They are so much better than store-bought,
they’re fluffy, they’re not too sweet, perfect amount of jelly. I mean nothing about these is bad, in any
way shape or form! If you want to make some outrageously good
jelly doughnuts – I seriously feel like I’ve got stuff all over me! If you want to make some outrageously good
jelly doughnuts, go to LauraintheKitchen.com, get this recipe, I’m telling you, it is perfection! Make them, tag me in a picture, I would love
to see your re-creation, and I hope that you have enjoyed these as much as we do and I
will see you next time. Bye!
♪ Om Mangalam, Magalam You know the Mirchi saith from Sarfarosh? His Godown had a peculiar smell that I’m also getting from this room. When I was learning to cook… It …
♪ Om Mangalam, Magalam You know the Mirchi saith from Sarfarosh? His Godown had a peculiar smell that
I’m also getting from this room. When I was learning to cook… It used to be a nightmare for my
sisters and my mother because… they had to eat whatever
I used to make. I can cook up stories.
with Masoor dal in it.” There are like six containers there,
with different dals. What are we doing today? WHAT ARE WE DOING TODAY? The quiz is ‘Can You Identify These Kitchen Ingredients?’ F**k yes, I can. So I’m going to get stuff? Give it to me, please. ♪ O Ganja, Ganja My natural instinct is to
pick it up and start crushing. What do I do? Roll it up?
Oh, I love this smell. This can be tea, bro. This is used to cook Aloo Methi.
Also makes chicken curry taste great. They also put it in paneer curry. Oh sh*t, sorry, sorry.
I don’t want to sound silly. I’m just going to say Fennel Seeds. because it smells like Fennel Seeds. I think Methi has fresh leaves like Dhaniya. But this is dry, so I’m going to say Kasoori Methi. Yeah, so this is Kasoori Methi. Even my mother won’t be able to answer this.
Whatever this is, it’s very intense. Whenever someone surrenders before
going to the jail… I was the culprit… I was the one. I think even if I’m going to answer it wrong… I’ll answer it as a pulse only. Because the pulses have something black in ’em.
the guy who is Masood? It’s Pinky Dal. Is this Masoor Dal? This is Masoor. Urad Dal. Do you know why is this called ‘Masoor Dal?’ Do you know where’s Masoor? My bhabhi is from Maharashtra and they have
Masoor there. So I think that is where
it is originated from. The thing about Masoor Dal is it tastes amazing when you make some… Dal fry with it. But if you eat too much of it,
it gives you gas. The Masoor Dal is black. What are you guys having? It probably goes dark after it’s cooked. Because of heat?
What the f***? Where did they get this
wood from? Ugh, what is this? My chakras have centred. Mom never asked me to shop for this. How would I know about it? It means that this is something… which at least isn’t used in East India. Because I live in East India. Orissa. Bihar. So, I’ve never seen this at my place. Isn’t this Ginger? Ginger. Is this something that Kanishk
says a lot? It must be something lame. It’s Dry Ginger! This is Dry Ginger. Dried Ginger. I would say ‘Kesar.’ I don’t know what this is. This Sonth just head-shotted me.
It Head-Sonthed me. Sonth-ed. I lost at Dried Ginger? I really want to show you something.
You know what? I’m rubbing on Sonth. It’s a very privileged Dal. It’s full white. It looks like the last one. Let me taste it.
I don’t know what I am supposed to do with it anyway. What is this, bro? Should I taste it a bit? Oh, this is too easy, guys. Please! As soon as I had it, a South-Indian
dish popped up in my head. If it’s Vada, Dosa or Mendolda. I have the knowledge of three dals… Now I know what Masoor looks like… This should be Urad, dude. This is Urad. Is it Moong? This is used for Dahi Vadas.
It’s Urad Dal. This is Moong Dal. (sings) I was ‘Mint’ to know this. They put this in… In the virgin drink… I’ll take this home afterwards.
We’ll make Mojito with it. What is this? Give me a ‘mint’ to
figure it out. It’s Mint. Why I know this answer is because
I used to love Cracks Pudina Chips… and this is definitely Pudina. These are Mint leaves. So these are… Pudina leaves. This is Pudina. This is refreshing but I hope nobody got fresh at the farm this was grown in. You guys washed it, right? Bc what is this? If you don’t have Eno and your stomach is aching… just dissolve it in the water
and drink it. It’ll do wonders. It works like Eno, for real. Ginger went on an acid trip.
That’s what it smells like. Ever heard of that proverb?So this is Heeng. Heeng. This is Heeng. Heeng. ♪ If you like it then you better put a Heeng on it… ♪ If you like it then you better put a Heeng on it. Heeng. This is Marwari Onion. They put it in every food. I know what this is, but it feels like future tech. This feels like an animal eye. It has like the ‘oh lord may keep you safe’
scene on this one. Whose eggs are these? You know what this is?
These are the black eyed peas. Bro, I don’t get it. I have to call my mother. I’m missing her. – Hello. – Hello, Mom. – Yeah? – Yeah, Greetings. – Yeah, tell me what’s up, son.
– Uhhh… – I’m doing this video and I have to ask you
something related to the kitchen… Why did she drop my call? Doesn’t my family love me? Oh my God, I don’t wanna play
in this quiz, bro. This isn’t easily found in our kitchen.
Basic Rajma. This is Rajma. This is White Rajma. Lobhiya? Yeah, Lobhiya. I knew it.
in the kitchen. It’s that, pal. That! This has the same color as Bhusa. This is something that’s like… You have a lotta alcohol
but no snacks at night. So what do you do?
You get this! Hajmola. My heart says it’s Amchoor Powder. My mind says it’s something else.
What is the mind, then? I know what this is! This is Amchoor.
It’s called Chat Masala. They make lemonade out of it. I know cuz I make a lot of lemonade.
Legit, a bucket full of it. Ohh. So it’s like a verb and a noun.
I’m learning so much. Come to Orissa and we’ll play Kitchen-Kitchen… and I’ll ask you things
that you won’t be able to tell. If there hadn’t been any Sonth in this world…
the video, COMMENT down below with Chat Masala… put some sonth on it by SHARING IT… and SUBSCRIBE to OK TESTED! all of this in one mint.
Hello we are sorted and this is our beautiful fridgecam. Today it’s my new favorite thing, it’s us buying a load of tat off of Amazon and putting it in front …
Hello we are sorted and this is our
beautiful fridgecam. Today it’s my new favorite thing, it’s us buying a load of
tat off of Amazon and putting it in front of two chefs.
They’re gonna hate it. Turn around. I think I’ve seen one of these
before because there’s not many things that would go in there. Oh but the best
bit of hotdogs this is like the griddle marks and stuff. I don’t think it’s
annoying me as much as you thought it would.
I’m willing to give it a shot. It’s the hotdog toaster I’m excited at this one.
This makes perfect hotdogs in minutes and it allows you to simultaneously cook
two buns and two dogs for the hottest hot dogs.
Oh it fits. I have a funny feeling this is gonna wind James up. No.
Oh it just didn’t work it just didn’t work. Oh something’s smoking already.
After the toasting time is completed the basket will automatically pop up. Do I
have to eat this? It had toasted the bun It has warmed the sausage all the way
through to the centre. It’s just a delicious hot dog. Why? I’ve
already got a toaster… in the other kitchen Yeah but can you cook hot dogs in it?
No. No. Or buns. Cost? 20 pounds. 32 pounds. What a veritable
bargain this is at 28 pounds and 17 pence. No I mean I feel like I’ve come
across in this video that I’ve got some love for it but I really don’t. He’s still eating the hotdog. Wineglass
with this sucker. I don’t know why I would have a problem with a thermos flask. Mighty mug. Mighty mug is the first
mug that won’t tip over if you accidentally bump into it but lifts
straight up like any other mug is the smartest drink mark you will ever own.
For Ben we’ve got something similar to the mug it’s a wine glass because…Ben. Here’s a glass of wine. That’s good. …Useless or
not from that I would say completely useless but did I do it wrong? Ok, you’re having a healthy debate at a
dinner party. Have a guess at price. There’s a lot of expensive water bottles
flying around the market. This was 35 pounds. 14 pounds. 15 pounds. Oh they come
as a two it’s 29 pounds 98. I am pretty good at this pricing lark.
It needs to look beautiful as well as be really useful. I’ll say it’s useful.
Useless or not you decide. It’s got a serrated edge and it’s got some little
flutes things on the top. It’s a very purposeful knife. Purposeful stainless
steel butter spreader and curler. You butter believe it
make quick sandwiches with one knife. Okay so you’re increasing the surface
area so that you get butter curls that will in theory melt quicker onto bread.
Now spread it. I mean it does appear to make a difference. Serrated for
cutting through stuff that makes sense. Once your butter holes are full
it’s just a knife. How much you think it’s for sale for? Eight quid. I’m gonna say
five pounds. Please don’t be more than five pounds. Don’t say it more than… if it’s more
than five pounds just don’t tell me. Just don’t tell me. Eight pounds 99. Now I’m gonna say
useless. I think it’s fairly useless but useless or not you decide. What the devil is
that? Looks like something I wanna put my foot into. Hang on. I’m gonna have a
terrible time trying to work this out. Okay.
Something about rolling something. It is something to do with fruit. Sushi! The
perfect roll sushi. This is the perfect roll sushi. Magic roll never before has
sushi being this easy to make. Fill. Pull. Done. If you’re struggling to work out how
to use it there’s some great instructions. I know. Little bit of that. I hope this works I really hope this
works cuz I kind of like it so far. The challenge with sushi is always getting a
tight roll. At least that’s helping cuz you’re pulling against itself and
forming a tight roll. I feel like with multiple goes that probably is quite
good because it is a nice tight roll. It is not clear with instructions but then
as seen on TV I did never see on the TV. How much? Fiver? Would I buy one? No I
would not spend fifty P on this but I imagine it’s probably about a tenner.
Twelve pounds ninety-nine. I don’t know I really want to like it so I need a few
more goes to work it out but I like the idea it doesn’t make me as angry as you
thought it might make me. Another gadget I just rather have the classic. Useless
or not you decide. If you’d like those gadgets as much as we did then please
like this video. Also keep on sending us more suggestions for gadgets that you
found to our personal Instagrams and social media all the links down below
because we’ve got loads already and this is just really fun to do. This week is a
very special week for sorted we’re announcing probably the biggest thing
we’ve ever ever done. So follow us on all the social’s and keep up to date with
what’s going on and subscribe to the newsletter all the links are down below
and you’ll be the first to find out. And if you’re new here.
Welcome. Why don’t you put your favourite food down below in the comments and
subscribe. Do that. Right, see ya later, bye!
Welcome back to another sushi video recipe, I am Chef Devaux and today I am going to show you how to make a sushi dinner platter. Now this was requested by …
Welcome back to another sushi video recipe,
I am Chef Devaux and today I am going to show you how to make a sushi dinner platter. Now
this was requested by a loyal viewer in the comments section of my prior videos.
Basically what I am going to tell is do less, now what do I mean by less? I mean when a
beginner tries to make sushi for many people what they do is try to over reach, they go
and make 20 different sushi rolls, and they have 20 different ingredients to decide from.
You go and make one with tuna, one with salmon, one with yellow-tail, one with octopus, one
with crab, one with all sorts of stuff. They go to the fish market and they are grabbing
everything they can, just chuck it into all the sushi rolls. And then what you have is
so much waste, and it takes so much time to stop and start, trying to make different types
of sushi rolls. In a restaurant that’s fine because you make all the prep and you’re going
to make six, seven, eight each and then that’s not a problem. But when you’re at home and
you’re making one of each that’s when you waste so much.
What you want to do is you want to make one amazing sushi roll, like the mosaic sushi
roll, the flower sushi roll, the crispy deep fried sushi roll or many other of my sushi
rolls that are amazing, and then you want to make one simple one and you want to top
it with different types of things. So it looks like you made 20 different sushi rolls but
you only made two really. Much like when you make a cupcake and make the base and then
you put different icing on the top, you do the same thing with this.
Let’s go see how this is done. Simple Sushi Roll
Here what I am going to make is a very simple salmon, cucumber, sushi roll using 120g of
cooked sushi rice, which is about 4oz, and some water to wet your hands so that the rice
doesn’t stick to your hands. If you want to learn how to make cooked sushi
rice then just click on the link on the top left corner and that will show you how to
make this. Now you spread it out nice and softly, you
want to fluff it out here, you don’t want to squish it down. You really don’t want the
rice to become too pressed and compressed, you just want it to break up in the mouth
as you eat it. Okay, so you take a bamboo rolling mat, covered
in a plastic bag and just place it like so, rice side down. Now you add a piece of sushi-grade
salmon. If you want to know more about sushi-grade salmon then click on the link which just appeared
on the top left corner. Okay, add a little bit of sliced cucumber, you want to add very
little of everything because otherwise you won’t be able to shut it up. Now you simply
just pull it over holding in with your fingers and then shut, press in, release and then
move forward and then just firm up again. Now you don’t want a circular sushi roll,
you just want a square sushi roll, this has a more or less square shape — perfect. And
this is your basic simple sushi roll. You just cover it with some cling film and cut
it. Just press the cling film onto your sushi roll and then use a very sharp knife like
this one to slice it. Slice it in half and then slice the halves
into quarters, and the quarters into eighths. If you want the same knife as I’m using then
just click on the link on the top left corner and that will take you there.
Now the ends you can just leave them like that, firm them up a little bit or slice off
a small amount so it’s just a finished end. There we go, perfect.
If you have a very blunt knife after cutting it, it might have moved or deformed a little
bit, don’t worry just take your bamboo mat in a plastic bag and re-firm it up. There
we go. So now that you’ve cut the sushi roll, now to top them. Now I’ve got loads of different
types of toppings and just get to it. Here is some avocado sliced and they are just the
right size so it fits on top of a sushi roll — perfect. Add a piece of smoked salmon,
you can trim it a little bit so it’s just the right size — just like so.
The sharper the knife obviously the easier this goes. Okay, and then it’s pretty simple,
this is wasabi sesame seeds, you can get these on my websites and they ship globally — perfect.
This is plum sesame seeds and they taste like plum. Okay, perfect — and then this is wasabi
seasoned masago, so its capelin roe, beautiful stuff. This is masago, also capelin roe but
this time without the wasabi. You just simply roll them in and they should adhere to your
sushi rolls. Then this is toasted black sesame seeds, I really recommend you get toasted,
don’t go for raw because they don’t taste that great. The toasting really brings out
the essence of sesame seeds, and then you can of course toast them yourself. This is
toasted white sesame seeds, and some panko. Panko is just toasted bread crumbs.
Okay that’s really nice and it looks like you made those from different sushi rolls,
of course you don’t have to make only one of each, you can make three or four of each
so it looks like you have actually made sushi rolls and they’re all different.
Now to really make your guests excited about this, you have to display it in a way which
really just grabs their attention. So here, a sushi boat. You can buy this online from
my store, the link just appeared on the top left corner and it ships worldwide. I think
it goes for about $100 more or less. Here you can add some cucumber garnish, just to
decorate it a little bit and you can learn how to make this by clicking on the link on
the right. And then you just start laying your sushi rolls, just simply just place them,
they are going to look so much better inside this boat than any other plate, I can guarantee
that. It just makes it exciting to eat, it’s like
going to a restaurant, it’s an event. This really is great. Alright, so obviously you
could fill this up much more and get a much grander effect, but I’ll just do it for presentation
purposes. If you make more than one sushi roll it will be packed, so that will be great.
I hope you guys enjoyed this cooking video recipe how to make a sushi platter. Now what
I should say was only the filling sushi rolls, so you still have to make one amazing sushi
roll and you should probably choose that one from my other videos. So check out my other
videos by clicking on the right, and I am sure you will find something which is stunning.
Now if you want to buy this sushi boat, then you click on the left right now and that will
show you where to buy it. It’s collapsible also so it fits into a dishwasher which is
great for cleaning, and I mean your guests will be really impressed when they see this
roll out to the kitchen. Whatever you serve on it will look better on this boat.
I made this video because a lot of you requested it in the comments section of earlier videos
I have made in the past. So if you guys want to see something, leave it in a comment below
and if enough of you ask the same thing then I’ll make it.
If you want to see more of my videos on the future and you’re not subscribed to my channel,
subscribe now by clicking on the top left corner and you’ll be able to see all my newest
videos whenever they come out, which is normally about once a week.
Thanks for watching, until next week. END
– Great Big Story, we in here. Momma, we made it. (rhythmic music) Everybody always say that, “I think this better than my moms.” “I think my grandma couldn’t even do …
– Great Big Story, we in here. Momma, we made it. (rhythmic music) Everybody always say that, “I think this better than my moms.” “I think my grandma couldn’t even do this.” They think we got our
grandmas cooking for us. No, this is us. We did that. Like, yeah. Us young men. (laughing) (rhythmic music) – Trap is, is take risk and prosper. And that’s what we doing in here. So, that was we, it’s Trap Kitchen. – 15 shrimps in a bag, man. – Trap Kitchen is a spot
where you prepare products to be distributed underground. We just use that mentality with food. We’re a full-blown catering service. You also can order for
delivery during the week. My team consist of myself
and three other guys, I call them my brothers. My boy, AWOL, DJ Kev, and Bad News. We’re a small team, but we get the job done
all the time, you know? – I mean we was always Crips and Bloods, you know what I mean? And with that kind of stuff, of course, I’m getting arrested every
other day for nothing. They shooting at us. So, now the only thing we worried about is some food burning up, like, or running out. That’s it. (rhythmic music) – I was talking to my mom. She like you gotta do something son. I’m like okay, well what can I do? I seen the Cordon Bleu commercial on TV. I’m like, damn that look kind of cool. I can probably do something
with that, I know. Like, you can make good money cooking. (rhythmic music)
I moved to Vegas. Started culinary school and that’s where I began to practice my craft, you know? (rhythmic music) – He really came in here from Vegas. He like, bro, what we gonna do? Like, we need some money. And I said wait, we can sell some food. – Through Instagram, I
was like posting my food and people was like, “Oh, that look so good.” “That looks great.” And I was like, okay, now it’s time for me to offer this food to the streets. Like how a D-boy pushes dope,
you know what I’m saying? And it worked. The key to our success… we never gave up, man. Everyday, that’s all I think about is how can we improve our company. How can we improve our food? How can we improve the taste? Even though, I mean, we
in the house trapping, I feel like it’s a real restaurant. (rhythmic music)