Science of Food and Cooking
by Gene Kilian
(light music) – When I think about Scandinavian food I think about the purity of it. To keeping everything true to its nature. It’s more about highlighting what the land is …
(light music) – When I think about Scandinavian food I think about the purity of it. To keeping everything true to its nature. It’s more about highlighting
what the land is giving us. And then using simple
techniques to preserve it. Everything from curing, brining, smoking. All of those flavor profiles
are coming more than spices. (light music) Today is a very crazy day. We are fully booked everywhere. It’s all hands on deck. This is prime time. Okay, really hot. You guys are good? – Oh yeah. – Are you good, Leslie? Yeah? I’m gonna make the tuile
for the Arctic bird’s nest. Pastry has always been
very close to my heart. It’s what I’ve been doing for
the last 20 years of my life. I always believe that the
finishing touch of a meal could either help it, or
completely destroy it, so… We have people that travel
here for this dessert and it’s helped my career in
so many ways, creating this. I would think it got me my green card. Doing some cocoa powder. Just to get a little bit
more of a natural feel. All right, now we’re gonna bake it. Hot, sorry. I moved to New York in 2010. I came on board as a pastry chef. It was supposed to be for a year. 2014, I got the opportunity
to take over as head chef. Not a position that I was
really comfortable in or taking. It was only supposed to be temporary. So this is the egg. This is the base of it. We mold the goat cheese parfait, scoop out the center. So in the middle of it
we’re filling it with a sea buckthorn curd. Every portion is three eggs. Every week we can sell up
to 100 portions of this. My pastry department
love me for this dish. They were all asking, when
are we gonna do just one egg? One big egg instead of three small. I said, maybe, and that
maybe never happened. That year, later on in October we received our two Michelin stars. I’m still pastry chef and I’m still the head chef of the kitchen but it was an amazing opportunity
to be able to do both. So this is dark chocolate. We just need very, very little and then we cover them just to make them look a little bit more real. So we have our little eggs. That’s about it. (light music) Everyone always wonders
why I put snow on it. I always say in the Arctic
countries or in Sweden, it’s still snowing when the
baby birds are being born. All right, time is running away. It’s 11:00 and service is about to start and I need to check in on everyone to make sure that they’re ready. So let’s go up. How many are they? – [Cook] 62. – 62, all you do is run. We have a big lunch today. 80 people, so the salad has to go out and then it has to flip and then it’s time for main courses. It has to go fast. Banquet has to go fast. People wanna get in and out. (light music) – Nine. (kitchen chattering) Nine, 10. (light music) Five. – Finish off the last two, three. The main course is out. Now we gotta get dessert out. It’s a bit of a beast. Talking 60, 80, 100 people. They wanna eat in an hour, less sometimes and you gotta make it happen. This is our chocolate cake that we do for lunch. My grandmother’s recipe. It’s one of those things
that like even however good it is, I can’t really put a dish like this on in the main dining room. It has to be a little more intricate. It’s nice to have the opportunity over in the big rooms. What we don’t use we dehydrate. And we use it as the bottom of
the bird’s nest, as the soil. So we’re sending this out now and then by three
o’clock we have to switch rooms because we have another
60 people coming in at 3:00. It’s a crazy day today. Stay calm is the biggest tip. As long as I don’t hear
anything break, I stay calm. Lunch and dining room, over. Starting fresh, starting prepping. And we’re back up for dinner again in a couple of hours. All right so, our live
diver scallops from Maine arrived this morning and
I will bring them out. Our trout came in this morning. They all come very beautifully wrapped. So we’ll get a batch of these every day that gets shucked for service. (light music) That is really sandy. It is bringing the whole sea in. Including a lot of little fishes. We always get those. (light music) I remember the first time I hold one. It pulsates and still beats. Quite a cool feeling. We just lightly cure this
with some sugar and salt. And take the skin off and
that’s all you have to do. I think the best part with having a restaurant that has so
many different elements in it is that you really do get experience the whole range of cooking. Everything from 100 people
sit-down dinners, receptions. To the dining room where it’s
more tweezer-friendly food. I want everyone to look at a plate and go, “It’s almost too pretty to eat. But I’m gonna eat it anyway. Because it’s gonna be amazing.” And you’ll see on a lot of dishes that you have a lot of
nice colors, gelées. A lot of components that
are coming out of pastry are bleeding into the
kitchen more and more. (light music) All right, it’s 4:20 and
everything needs to get ready. At 5:00 it’s the call time for everyone to be up here, on point, on their stations. We still have another 80
people in the banquet. Full bar again. There’s no rest. It’s just go, go, go. So we’re doing our little potato chips that we use for our caviar dish. I think we use roughly like 50. No, not 50 but maybe 20,
30 flowers per portion. You’ll see in the bottom of the dish it’s an egg and crème fraîche emulsion on top of a small toasted brioche, some Osetra Imperial Caviar. I think it’s one of the best dishes, ever. I mean it’s not a secret
ingredient, you know. Potato, fat, egg, caviar. The idea is just to think
outside of the box a little bit and make it fancy. It’s 5:47 and everyone is on track. So I can take a breath until
the first ticket comes in. Order in, two caviar followed by two beef. (light music) When you’re in an environment like this you never know what’s gonna happen. You can be doing your little thing in the dining room kitchen and then banquet gets
slammed and you just have to run out there and give them
10 minute of your time. Let’s go to banquet because
I wanna check in on them. They’re the focus. I’ve always prided myself to be able to do everything, but I’ve
scaled back a little bit. (light music) – The cod is searing. Just keep an eye on that,
there’s a hotel pan next to it. (light music) – [Manager] I just need a
wipe if you guys are standing. – When I took over as
the head chef I tried to be the best at everything and it almost killed me on the way. A wise person told me that, you know, you’re supposed to be the
conductor of the orchestra. You don’t have to be able to play every single instrument perfectly. You just have to know
how to make the music. – [Host] Five. – I’ll switch up. All right, so we got
through the worst push in the banquet area, so now it’s back into the small kitchen again. (light music) Staying calm, even if you are in pain. Like, try to look happy. And I mean, you lead by example. So nothing really good
comes out of craziness and screaming and things like that. So I always try and
focus on my inner self. Of course, I have my moments as well. But not as often. (light music)
by Gene Kilian
Today on The Stay At Home Chef I’m showing you how to make Garlic Butter Roasted Brussel Sprouts Roasting brussels sprouts is my favorite way to cook them and you can’t …
Today on The Stay At Home Chef I’m
showing you how to make Garlic Butter Roasted Brussel Sprouts Roasting brussels sprouts is my favorite way to cook them and you can’t go wrong with a
little garlic butter and parmesan These brussels sprouts are delicious! To start of course you’ll need some Brussels sprouts Now you can buy them in bulk and
just pick them out or in bags or on a rare occasion you can buy them on the
stock and this is exactly how they grow. So if by the off chance you buy them on
the stock you’ll just cut them off. Now if they’re not fresh from the stock they
may have a woody end so you trim that off and then we’ll cut each one in half.
Now as you slice your Brussels sprouts in half you’ll transfer them to a mixing
bowl. Some of the leaves may come off but don’t worry about that, just toss those
in the bowl as well. Next you’ll take a head of garlic and smash it. Then we’ll
pull out all the cloves here and start trimming off the ends so we can peel
these. Now we can’t mince or crush our garlic otherwise it will burn when it’s
cooking with the Brussels sprout so you can either leave them whole or you can
cut them into little pieces that are a little more bite-sized. Then we’ll add
those in with our Brussels sprouts. Then you’ll need 1/4 cup of melted
butter and I just melted mine in the microwave so we’ll drizzle that on and
then I also add in a couple tablespoons of olive oil just because it adds a
different element to the roasted veggies For this many Brussels sprouts, about two
pounds, I’ll use about 1/2 teaspoon of salt and 1/2 teaspoon of black pepper
and you can always add more to taste after it’s out of the oven.
And we’ll give these a toss. The butter will kind of harden up as soon as it
hits those cold Brussels sprouts and the olive oil will stay liquid so you kind
of have that combination going on. It helps keep a liquid going into the oven
and then the olive oil will help crips up the leaves a little bit better than
the butter so I like to have the whole combination. Then we’ll spread these out
in an even layer onto an ungreased baking sheet. Gosh I love Russell sprouts!
This may not even be enough to satisfy me. Next we’re gonna bake
these in a 475 degree oven for 20 to 25 minutes. epending on the size of your
Brussels sprouts. Roasting the Brussels sprouts at a high temperature will
create a crispy exterior with a soft interior and it will caramelize all of
the natural sugars in the Brussels sprouts. Now during the last 5 minutes of
baking sprinkle on about 1/4 cup of Parmesan cheese and that will melt
and crisp up. Give it five more minutes and then you are ready to eat! Thanks for watching! You can find the full written recipe in the video description. Be sure
to subscribe, like, and follow and check out the rest of my videos where you can
find hundreds of restaurant quality recipes you can easily make at home. See you later!
by Gene Kilian
(snapping fingers) – And just like that, in the snap of a finger, we are at Christmas, babes. Christmas means trees, gifts, and cake. We got eggs. We got sugar. We …
(snapping fingers) – And just like that,
in the snap of a finger, we are at Christmas, babes. Christmas means trees, gifts, and cake. We got eggs. We got sugar. We got cocoa powder, and we got Buche de Noel for you and your Christmas table today. There are three parts to
this cake, essentially. There’s the cake, then
there’s the filling, then there’s the frosting
buttercream that goes over it. I’m gonna be using our
two KitchenAids today. If you don’t have to KitchenAids,
you can use hand mixers, you can use one KitchenAid. Totally okay. They’re heavy; be careful. (Chelsea laughing) I’m gonna have to hunt
down our whisk attachments. Stand by. We’re gonna separate some eggs. These are cold, cold eggs. Having cold eggs will make them way easier for you to separate them
without breaking the yolk. I have a three-bowl setup
so that you make sure you don’t contaminate your
whites with broken yolks. It’s very easy to break a yolk, so what I like to do
is crack one egg first, separate that yolk on its
own, plop it in there, plop the white in here,
and start the process over. So that just in the
event of breaking an egg, I’m not ruining all of the
whites that I just separated. You should have clean hands because any fat will ruin
your egg white’s chances of whipping properly. So your hands should always
be clean in the kitchen, but especially when you’re using them to separate your whites. We have six eggs separated
into six yolks, six whites. Gonna wash my hands real fast. We’re gonna have two stand mixers going because we’re gonna be
whipping the yolks in one, and the whites in another. And I find that stand mixers are the best at really agitating, and fluffing up, and building air into both mixtures. You can use a hand mixer. Your cake might not be as fluffy or tall, but it’s still a good,
rollable sponge cake. So work with what you’ve got. I got these, so I’m gonna use them. And we have a quarter cup
of sugar for the whites, and a half cup sugar for the yolks. This should get to a lighter
yellow, almost like butter, and this should get to soft peaks, meaning you don’t see any
liquid egg whites in it anymore, you just see foam. It has to be completely
opaque before you start adding the sugar, that way the structure is already in place before you
add the crystals of sugar in. And this one is also going to take about three to four minutes,
so we’ll just let them go for a little while, and then
start adding in the sugar to both gradually. (cheerful synth music) So we’re just gonna
check up on the progress of our meringue. It’s supposed to be a stiffer peak. It looks good. You don’t want it too stiff, it’ll become very hard to
incorporate into the eggs. So we’ll just set that aside for now. That’s a good texture. The yolks, when you turn
it up to a higher speed, should have a sound
that sounds like you’re whipping air, like poof, poof, poof. Do you hear it? That’s a good sound. That means that your egg yolks are very fluffy and textured. Periodically, if you see
that there’s been sugar stuck to the side of the bowl, just give it a nice little
scrape so that all the sugar is in the yolks, and they’re
being constantly agitated. Fun fact: if you leave
eggs, especially egg yolks and sugar together, and
you don’t agitate them, the sugar will start cooking the yolks, and you don’t want
cooked eggs in this cake, so definitely make sure that your sugar is fully incorporated. And we’re letting this
whip until you can see that it’s thickened to the point where there’s a trail mark
that the yolks leave behind. We’re gonna lift up the
stand mixer attachment and see if it leaves a
three-second trail mark. One, two, three. And then it disappears
back into the mixture. If your eggs yolks are
disappearing into the mixture really, really fast, it’s
probably not ready yet, so I would just let it
go a little bit longer. This looks good. If you can see, it’s
pretty shiny, and glossy, and very ribbony, and
ribbony is what we want. Now to this egg mixture we’re
gonna sift in some drys. The salt doesn’t really
need to get sifted. Because we’re using kosher
it’s very, very thick flakes, so sometimes it doesn’t get fully sifted. So I’ll just go in with the salt. So half a cup of flour, 64 grams. Then two tablespoons each
of these cocoa powders. I’m using two cocoa powders mainly because I think they contribute different flavors. This one is a richer, more bougie, but high-quality chocolate
taste, and this one gives you more of a nostalgic taste, but it can be a little
bit acidic on its own that leaves us bitter, and I don’t really like that bitterness. Now we’re gonna take our sifted
drys and just plop it in. So we’re going to take this yolk mixture, put it into our big glass mixing bowl, and then we’re gonna fold in
the egg whites very gently in about three batches. That way we don’t collapse
all the whites at once. So the key to this mixing stage
is you don’t wanna overmix, and you might be tempted,
because you see chunks like that, of egg whites, and you’re like, “Oh, I have to get all of it in.” So I would say once you
start seeing the bubbles kind of escape like
that, and self-destruct, stop mixing even though you
might still see some lights, it’ll be fine. We’re gonna bake this in
a large half-sheet tray. We’re gonna grease it very
well with cooking spray, and a large piece of parchment, and get an offset ready. This small but mighty offset. You’re gonna wanna be perfectionistic and you’re gonna wanna
keep smoothing it out like I am, but you should resist that urge because you’re just deflating
the air content right now. So I’m gonna stop soon. – [Chelsea] June. – And we’re gonna put this into
a preheated 350 degree oven. If you see splotches like
that, and you really, really think it’s bothering you,
just go ahead and mix in that general area. But don’t mix the entire
batter until it’s done. – [Chelsea] Don’t kill it, June. – I love killing things. I do, I love killing things. (Chelsea laughing) Okay, I’m done, I promise. Here we go. 350 degrees, goes in,
between 12 and 14 minutes. I’m gonna check at 12 so
that we don’t overbake it, but basically what you’re gonna
see is the top of the cake is set when you gently push down on it it should spring back a little. It shouldn’t just
completely collapse through. So we’ll check back in 12. It has been 12-ish minutes, and we’re just gonna pull it
out to see how it’s doing. I see some good signs. It’s pulling from the
sides, if you can see that. Clean edges, and when I press down on it, it’s not collapsing. It’s indenting, but you can also see that it’s popping up slightly. That’s a good sign. We’re gonna pull. So while that cake is
slightly cooling off, we’re gonna be dusting this
towel with powdered sugar, and then we’re gonna roll
the cake up into this towel so that it’s cooling in a spiral shape, because you don’t wanna
roll a cooled cake. That will just lead to the cake cracking, and you don’t want a
cracked cake when there’s delicious whipped cream
filling all up inside it. We don’t want to thick of a coating because it’ll make the cake sticky again. We just want enough so that
you have a single layer, and then we’re gonna try
to flip that warm cake right onto this towel. I wanna wait until that
cake starts peeling away from the edges on its
own before I flip it out because if it’s still stuck
to the pan a little bit, that increases the
chances of it breaking off because it’s just not ready to come out. It’s starting to peel away
from the sides partially. That’s good. But you can see that
there are still some edges that are stuck. We’re just gonna go in with an offset, small, but mighty offset, and we’re just gonna help it along, gently helping it release from the sides. ‘Cause again, you don’t want
this cake to cool too much before flipping. Definitely not over 10 minutes. Okay, Chels, you ready? (groovy synth music) We got the cake rolled,
it’s still quite warm, and we’re gonna let it chill
completely in this shape. That will help you roll it back up with filling inside later. So I’m just gonna put
it back on this tray, and then put it in the
coldest part of your room. I wouldn’t recommend
putting it in the fridge, that’s way too big of a
temperature change suddenly, and it might get glued to the towel. So just let it chill
off on its own accord. So we’re gonna go ahead
and make the filling. The filling is going to be
heavy cream, powdered sugar, and then we’re gonna bloom some gelatin. Gelatin is great for when you
want to make the cake ahead, and you don’t want to whip cream to weep. Gelatin helps keep that shape,
and it keeps it very stable. If you’re a vegetarian and you don’t wanna put gelatin in there, you don’t have to. You can skip this step. But just know that your
whipped cream might start weeping a little, meaning it
goes back to the cream stage and not to the whipped stage. We’re gonna take about
two teaspoons gelatin and sprinkle it over two
tablespoons of water. And we just want to
create a very even layer so that it gets as much
surface area on the water as possible. Sometimes you’ll notice that
gelatin doesn’t actually fully get absorbed by the water. So when we go to melt it there
might be chunks in there. DOn’t worry about it. We’ll strain it out. But we’ll just let this
sit for five to 10 minutes until it’s mostly absorbed the water. 10 minutes later, this
is what you’re gonna find in your bowl. You can see that there’s
still some dry spots. It’s okay. We’re gonna melt this in the microwave. No more than 15 seconds. I usually aim for 10, and
then if it still looks kind of solid, we’ll go
for five seconds more. You can’t overheat gelatin
because if you overheat it it will die, and it won’t
hold the way you want it to. (microwave beeping) Yeah, after 10 seconds
there’s still some chunks, so I wanna stir it a little bit, and then maybe go three seconds more. This is pure heavy cream, and then we have a quarter
cup of powdered sugar, and then we’re gonna be dropping
in a teaspoon of vanilla, and add a pinch of kosher salt. And then we’re gonna stream
in the gelatin later. We have gelatinized whipped cream. You can see that it’s
kinda fluffy in texture with the gelatin in it. It’s already starting to stabilize ’cause the heavy cream,
when we started off, was pretty cold. Just a taste test. Tastes pretty good. Now we’re gonna take our cool cake and we’re gonna spread it. (synth music) So we unrolled the cake,
frosted the cake inside, filled it up with our delicious
gelatinized whipped cream, rolled it back up, and
now it’s tightly tucked with the seam under, still in the towel, and we’re just gonna put it in
the fridge and let it chill, preferably one to two
hours, up to overnight. The longer it chills, the
better the flavors get, and also you give a chance for the cake and the whipped cream to settle together, get married, have kids, buy a house together,
and live until they die. Okay, we’re gonna make
some buttercream frosting. It’s gonna be made with some Dutch cocoa for that intense chocolatey flavor. You’ll need one stick butter. One thing about buttercream, guys, let your butter get smooth in the mixer before you add anything
else, including sugar. It’s always nice to make
sure that the butter is consistent in texture on its own before you add anything else. So we’re just gonna let that do its thing. Once your butter is smooth,
you’re gonna start adding in powdered sugar half a cup at a
time, a total of three times, and you’re just gonna wait and
let these two beat together until they’re fully fluffy and light. Do not rush this process. So it’s light and fluffy,
so we’re just going to take a look, scrape down the paddle. There might be some pieces of butter that’s not fully lightened yet. We just want to make
sure that that gets back into the bowl. The golden rule of using a stand mixer is that you’re constantly scraping down. So we’re gonna do that, and
as you’re scraping down, you should see that your
texture is very creamy, very smooth, very soft. Almost like whipped cream consistency. And then once you reach that stage, we’re just gonna go in with
the rest of our ingredients of salt, vanilla, and then cocoa powder. Buttercream is nice and light
with the cocoa incorporated. I’m gonna scrape down one last time, and then we’re gonna hit
it with some heavy cream. So I like my buttercreams a
little bit lighter in texture and lighter on the butter
flavor, so I’m gonna add about three tablespoons
of heavy cream into it. However much you decide to add is totally up to your personal taste. Try it out, see if you like it. If you like it at this stage, you don’t have to add any,
but I just like it lighter. Three tablespoons of heavy cream later, and one to two minutes of mixing, we got a nice, silky, smooth
chocolate buttercream. Light to the touch. Perfectly chocolatey with
a sweetness kicking back. We’re gonna scrape it out of the bowl and put it on the cake. So give me a sec, I’m gonna grab the cake, and we’re gonna ice this baby up. We’ve dusted off the
excess powdered sugar, and you wanna get as much
of it off as possible because this dry layer will
prevent the buttercream from sticking. Definitely brush off as
much of it as you can, and then we’re gonna go ahead, frost it with our delicious buttercream, and then we’re gonna decorate
it with some rosemary sprigs to make it look real foresty, and then we’re going to make some candied, or rather, just sugared cranberries. So what we’re gonna do very quickly, you don’t wanna dip them in water, that’s too much moisture. You just wanna wet your
hands a little bit, and then you’re gonna
grab some cranberries, and you’re just gonna rub your cranberries in between your hands, then you’re gonna drop
them in a bowl of sugar, and you’re gonna toss them around. And they’re gonna get frosted. Almost like they’re iced
berries in a wintry forest waiting to be picked and eaten. That’s it. Let’s get to it. (Christmasy synth music) Finally, not gonna eat the rosemary, but I will try to get a
little bite of everything. The best, lightest sponge cake
that you could ever imagine, and it combines with the whipped cream, and it kind of just all melts
in your mouth a little bit. And then the fluffy whipped cream, that’s just lightly sweetened. If you don’t think about calories, you could eat this
breakfast, lunch, and dinner. Merry Christmas to everyone. I hope you make this for
your Christmas dinner, and if you do, comment
below and let us know how you liked it. Subscribe to our channel for more. Let me know what you want me to make next. And Chels, I think we gotta
go celebrate Christmas with the team right now, right? Feed ’em.
by Gene Kilian
Hello and welcome to fridge cam. If you like to eat food then this is the show for you. In the fridge today we list some stupid things that you hear …
Hello and welcome to fridge cam. If you like to eat food then this is the show for you. In the fridge today we list some stupid things that you hear in hipster coffee shops. Mike Barry and I try our hand at latte art. But first… We show you 3 amazing things to do with apples. Apples are a super versatile fruit. You can use them in sweet or savory dishes and we’ve got three inspiring ideas for you. We’ll be making apple tarte tatin. Then we’re going traditional with
an apple and pork stew. And to heat things up we’re
making apple and chili jam. Now this must be for apple jam. Like with any jam makes plenty. More than you need and therefore
jam jars to store them in. All you wanna do is wash them in warm soapy water and then just kinda rinse them out. But before they’re dry these can go into
an oven at 150°C for half an hour or so. And that will sterilize the jam jars. Means your jam jars will last longer. And now to start the jam a big pan and lots of sugar. So castor sugar apple juice
Star Anise and cinnamon. The chili bit comes from and this
is up to you and it will depend how hot your chili flakes are. But we found when we tested it
that a teaspoon was good. You peel I’ll chop. So the important thing here is
to go for an eating apple. Not a cooking apple cause a cooking
apple will mush down too much. But pick your favorite eating apple. While you’re chopping your apples it’s best
to place the apple dice in a glass bowl. And squeeze over the juice of a lemon. It will just stop them oxidizing depending
on which apple you go for. Some apples oxidize more than others. So I saw this thing on the telly the other day. That says you can break an apple
in half with your bare hands. Really? Yeah. -We’re literally…
-We’re gonna give it a go. Ahhh! I might break my thumb instead. I’m sure you loosened it for me. Once your syrup is bubbling away
and your apples are all diced. We’ve put the lemon juice in there which also counteracts the sweetness of the sugar. As well as stopping them go
brown they can all go in. And then you basically just need to cook it until the apple is soft but not mushy. That could take about 20 minutes. And the way to test it cold plate
out of the fridge or freezer. A little bit of that. All that’s doing is speeding
up the cooling process. So once its cool enough you wouldn’t
wanna put your finger in it when it’s hot. But now that’s jam. One more optional flavor… Chili? Alcohol. Ooooh! So you can either go with some
brandy like some apple brandy. You can go with a spiced rum whatever you want. About 25ml it is optional. Mix it in now before it cools. My one as well? Little bit. No no. You want to fish out the whole spices. And all of this can go into
your now sterilized jars. The thing to remember is to put
the lid on nice and tight once you’ve cleaned around the neck of the bottle. And then turn it upside down
leave it for a minute or so. And then you can store it face
upright and all that does is the sugar helps to seal in a little bit. But otherwise that’s chili and apple jam… Sorted! Where are we gonna start with
this pork and apple stew? It’s a big pork shoulder. We’re gonna take off the top layer of fat
and the rest just literally thumb pieces. You can take a couple of shallots
a couple cloves of garlic. Yep Peel them and just half them basically. To start cooking our pork take a tablespoon
of vegetable oil get it nice and hot. And then the pork goes in. You want to get some browning
and good color on this before we go in with everything else. So this is a braised dish. First you fry then you long slow cook. So that’s the kind’ve brown golden
color you want on the pork. At which point you can go in with
the shallot the garlic the time. You can throw all of that in there. Keep it chunky doesn’t matter. Give it another few minutes to start to brown off. And then all of the liquid. And the liquid is half chicken stock half cider. And the thyme. Can this go in here and you
stop drinking it that’s great. Heat this up to a very gentle simmer. It needs to bubble away for about two hours until those pork pieces are super tender. Two hours? Coffee break? Thank you. Oh sorry is there any chance you
can repour the milk in this. I can’t put that on my Instagram as it is. I only like to drink coffee from
countries that I’ve visited. I feel a lot more connected that way. So I’m thinking of changing my name. What do you think of Sebastian Nomad? Oh. Has the coffee been passed
through a monkey’s anus? Yes. Okay good thank you. Just checking. I think it’s a variety of Williamsburg. Tragus piecing. Dalston Junction. 30 minutes free wifi? How am I supposed to enquire
about another one here? Huckleberry Timber Yard. The lack of exposed brickwork in
here is killing my latte vibe. You know what I love about this place? I’m just surrounded by so many free thinkers. Next up the actual apple. So we’re gonna quarter these decore them and then fry them off in some foaming butter. Two shallots I’ll finely dice those. All these button mushrooms need
their storks taken out of them. And these bits are great for stock. Now this is if you’re in a fancy kind of restaurant and you want your dish to look great. If not leave them in and they can all cook down. Your choice. We can get the apples out of the pan. And what’s left in here in with our
shallots and mushrooms. Okay after a couple of hours this is what
we’re looking for with the pork. It literally with a pair of tongs
just breaks and falls apart. It’s so soft. Drain it off into a colander
and now the beauty is that we combine everything into one big pan. Into that we can throw because there’s lots
of kind of buttery goodness the flour. So sprinkle the flour and we start
to make a rhubarb sauce. And then we’re gonna use the
stock just to get you started. In total we’re gonna want about
300-350ml of this stock. All of the apples can go back in and if you’re
being lazy the whole colander back in. If you wanna be fancy with the presentation
you can kinda pick around. And just put in the pork without
the pieces of thyme and without the pieces of shallots. Two more flavors that need to go into this. A little dollop of Dijon mustard
and a splash of brandy. Heat this up to a bubble and then add in
a little bit of more stock if it needs it. You’re looking for a saucy consistency. And then right at the last minute we’re gonna add some crème fraîche some chopped parsley
and a little squeeze of lemon. Season to taste. And there we go family
service stick it all on one pot. You guys can then serve it with buttery
mash and fresh cabbage. Absolute licking! A pork and apple stew… Sorted! Apple tarte tatin sweet sticky it’s got it all. This is a very very classic recipe. As ever one sort’ve twist. The twist comes in the caramel castor
sugar a little bit of water. And this is the twist elderflower cordial. A little bit of that inside the frying pan
begin to swirl it around to caramel. Well we wait for that we can do the apples. So four apples they’re gonna need
peeling quartering and decoring. Simple as that. And then we’re gonna finish this caramel with
butter and the seeds of a vanilla pod. We’re just gonna cut right the way down the pod. And then back of the knife go in and scrape out. All we can do is place that onto
our butter so it’s ready for later. Do you just wanna put a generous
pinch of salt in there as well? I will. That will go into our caramel when we’re
happy it’s dark enough for caramel. Do you know if you tried to eat an apple a day and didn’t repeat what apple you
ate it would take you 27.3 years to eat all 10 thousand varieties. Next up the puff pastry. So lots and lots of layers in there. So this is prebought shop stuff. Place it onto a floured surface and with
one of those roll it out pretty thin. You’re looking for about half a centimeter. Sorry my mistake should of told you that. With puff pastry because in those
layers its been cut square if you always roll it that way or that way… I don’t feel impressed I screwed
up in the first roll What that reason is It’s not the end of the world it means those layers will rise evenly. There we go that’s kind’ve what we looking for. And you want it to have that
slight bitterness of burn to cut through all the sweetness of sugar
and the fragrance of the elderflower. That color there I’m happy with. Take it off turn that down and we’ll put the
butter with the salt and vanilla in. Oh look at that. You get a lovely lovely caramel. That’s gonna be the underside of your tarte taine. Not done yet. You never know. Next place the apples in. Presentation side down in a
ring around the outside. Please please please do not
put your finger in this. It’s super super hot. I’m gonna stay away from this. I’m gonna watch you. Do you want a stencil? I’ve got another one of these
which fits ontop of this. You can use this to cut yourself out.. Oh cool. A circle. Be super careful but drape this over the top of your caramels and your apples. And then not with your fingers but with
something else that’s not gonna burn. Someone else’s fingers. Maybe a spoon. Tuck in all those edges. And then that whole thing goes into a preheated
oven 190°C for about 20-25 minutes. Once the tarte taine comes out of
the oven a couple of things. One leave it for a couple of minutes
just so the caramel starts to solidify. Otherwise when we turn it upside
down it runs all over the place. Two keep the hot handle covered in a tea towel cause you will come back to that get it and get burnt if you put your hand on it. Not good. Now for the flip. Get yourself a nice big plate. Put it ontop. This bit could go terribly wrong. You can hold the cloth at the handle. Ah easy! Flip it. One swift movement and turn it upside down. Ah that smells unbeleievable. The final dribble. Ignore the mess on the chopping board. We’ve wiped around the rest. The last thing what you guys said
is absolutey absolutely serve it with a generous dollop of crème fraiche. So it’s got that slight tartyness
to cut through the rich. Vanilla pod ontop and a sprig of mint cause
it’s ontop and sitting in front of me. No other reason. There we go. Apple elderflower tarte taine sorted! Bring all the sexes. Just look at James reaction to the sprig of mint. He looks so happy about it. Lets go Lets eat it It’s gotta be stew first. It’s got the pecan seed of sweetness doesn’t it? It’s got a bit of tang It’s really good But also the sweetness of the… Oh come on guys finish up with that leave my jam. fruit and mint. It’s a lot like cheese on a cracker. Ah man I can smell that. Lowers your cholesterol. I’m gonna move onto here while
you lot are cheesing off. It’s got the crunch. So whats good here is the apple just holds it form. And here cooked in the caramel
it’s just almost mush but you can still see the shape of it. What is that? Cause it’s wonderful. I was not expecting that to taste that good. I’m really quite taken back. That’s really good. Everybody dive in I know you want to. Get everyone on on this. Go on. Literally all. Okay. That wasn’t her camera face. Well that was 3 things to do with apples
but I hear there’s actually over 37. So if you wanted to comment down below and
tell us what you would do with an apple. Do that and keep it clean. Yes. Whilst in that comment sections
you should leave us a comment cause we read them all. Whether that’s cooking questions
or just general reviews that you think would make us laugh. Please do cause we read every single
one and we try reply to them all. Also this is only our second episode
of the new fridge cam show. We’d love to know what you think about it. Please let us know in the comment section. Yeah do that. Also subscribe cause we will make you hungry. But I think that fridge have cam everything. It had every cool action under the sun. It had 3 things to do with 17 apples. And it had a lot of hipsters not
actually drinking coffee. It sure did. Stick with us right now cause
we’re going back to that coffee shop to learn how to do some latte art. And give it a go ourselves. Until Sunday have a great week. Please do. Goodbye. See ya. And welcome to the after taste. How’s the after taste of all those apples? Good or bad in English that’s the catchphrase. Is it? It’s gonna catch definitely. Woohoo. Happy now? Yeah very happy. I guess we better link out to that time we went
to the coffee shop to film that sketch. But then we taught some
artistic staff afterwards. Link.
by Gene Kilian
Hi friends I am am Nalini Malkani Welcome to my cooking show Nalini Ki Rasoi Today I am going to prepare Egg Fried Rice out of leftover rice Please dont forget …
Hi friends I am am Nalini Malkani
Welcome to my cooking show Nalini Ki Rasoi Today I am going to prepare Egg
Fried Rice out of leftover rice Please dont forget to press the
Subscribe and Bell Icon button So that you get instant notifications of
all my upcoming and new recipes Lets see the ingredients required to make
Egg Fried Rice out of left over rice 1 bowl of leftover rice 4 eggs Finely chopped spring onion bulbs Half capsicum finely chopped 1 finely chopped carrot 100 grams of finely chopped cabbage 1 bowl finely chopped spring onion 1 tablespoon ginger garlic paste 1 teaspoon black pepper powder 1 tablespoon balsamic vinegar 1 tablespoon soy sauce Salt as per taste Oil Break the eggs in a bowl Add salt, black pepper, spring onion and mix well Put some oil in a pan Cook the egg in the pan Again put some oil in another pan and
add to it ginger garlic paste Saute for 1 minute So that the rawness of ginger and garlic goes away Next add onions, carrots, capsicum,
cabbage and saute well Further add the cooked eggs,
leftover rice, salt as per taste, Black pepper powder, soy sauce, vinegar,
spring onions and mix well Cook the Egg Fried Rice for 5 minutes Yummy Egg Fried Rice is ready to serve If you have liked this recipe Then please dont forget to press the
subscribe button on the screen And also links of my other recipes are there on
the screen for you to click and see I’ll be back with many other recipes Till then take very good care of
yourself and your family Stay healthy, happy and fit Thank you for watching Nalini Ki Rasoi
by Gene Kilian
[MUSIC] Establishing a healthy diet that can be maintained over time has to focus on sensible substitutions rather than simple elimination of the foods we like to eat. This is one …
[MUSIC] Establishing a healthy diet that can
be maintained over time has to focus on sensible substitutions rather than simple
elimination of the foods we like to eat. This is one of the reasons
why skipping meals doesn’t usually help to
maintain a healthy weight. Because our bodies will find ways to make
up for a perceived deprivation of food. Here is a simple exercise
to help you start thinking about healthy substitutions. Go through a typical day’s food intake and identify times when you’re habitually
eating less than desirable foods. For example,
the 48 year old man in our case study usually wound up snacking on potato
chips and candy in the evenings. What if that unhealthy snack food
were to be replaced with a healthy satisfying dip and
some fresh crisp veggies? Veggies and humus are a great
snack food substitution that can be found minimally processed
in most grocery stores. Or it can even be whipped up in minutes from some simple ingredients that
you can keep on hand in the kitchen. [SOUND] Even making your own
salad dressing instead of buying bottle salad dressing at the store,
this is a simple, healthful substitution that
can even save some money. A simple vinaigrette can be
thrown together in minutes and kept in an air-tight container
in the fridge for up to a week. Another sensible substitution,
if you’re creating something crisp and slightly salty, is homemade popcorn, which
can be made in a pot or a popcorn maker. An added benefit, you get to control
the salt, and if you’re using any oil at all you can control
the amount and type of oil that you use. In general, the homemade versions of
almost anything you crave will be healthier and probably tastier than
the processed version of those foods. Do you crave chicken nuggets? Make them from scratch using
organic chicken if you can. The homemade version only
requires six ingredients. Chicken, flour, egg, breadcrumbs,
olive oil and salt to taste. Compare that with the ingredients
in fast food chicken nuggets. If you feel like an occasional piece
of cake, make it from scratch. Using eggs, a reasonable amount of sugar,
butter, almond flour and baking powder. A slice of cake like this is almost
guaranteed to be more satisfying, and your dessert intake will be tempered
because you’re making it yourself.>>You’re not going to make dessert every
night if you’re cooking it yourself because it’s too much damn work. And so, there’s something about
the act of cooking that enforces, without us even being conscious of it,
a healthy, wholesome diet. I think it’s very hard to
get fat on home-cooked food.>>For every unhealthy food, there’s
a healthy, home-cooked counterpart. And learning how to prepare these
substitutions is one of the keys to long-term weight management, and
an ongoing celebration of food. [MUSIC]
