4 Levels of Garlic Bread: Amateur to Food Scientist | Epicurious

foreign I'm Desi and I'm a level one Chef I'm Beth and I'm a level two Chef I am Saul I've been a professional chef for the past 21 years I love garlic bread it goes good with spaghetti and on days you're starving the ideal garlic bread is crunchy on the outside soft on the inside lots of garlic and of course ooey gooey cheesy it's delicious I mean what's better than fresh bread garlic [Music] my guard was a little bit different but trust me it's going to be good use some hot dog buns some mayonnaise I'm gonna butter It Up season them throwing the airfryer and voila follow me this is my go-to whenever we're having ravioli I'm making a beautiful crunchy soft garlic focaccia bread oh garlic focaccia bread that sounds really good with some parmigiano cheese and a spicy tomato marinara sauce AKA sauce let's start with the bread I'm using a round country loaf I'm using hot dog buns it's the only thing you have in front of you why not no I'll do respect no absolutely not hot dog buns have a nice texture in the middle but it's toasted a certain way I'm going to be making a Focaccia the Focaccia soaks the sauce out of anything and when you mix it with garlic parmesan cheese and tomato it just in a spectacular experience and we want to start with some dry juice and a little bit of sugar the water has to be warm make sure it's dissolved all the way all-purpose flour and salt so I'm using bread flour it's the best flower out there to make focaccess and bread we're going to be adding the water as we go our goal right here is to mix everything very well it's very elastic you think it's supposed to be so I'm going to put this on the fridge for eight hours and I want to go take a nap step one very simple open my bread Next Step crack these mayonnaise get the spreading this what makes the breast soft the areas you spread it at it's really easy to just cut the loaf in half slather everything up and stick it under the broiler but I've got a better idea I'm going to cut it this way across the diameter then I'm going to turn it and cut it in the other direction I'm not going to go all the way through because I don't want the slices to fall apart and each piece is going to be stuffed with garlic and cheeses what I want is everybody to be able to pull a piece of this bread at the table she made like a Christmas gift a garlic bread thing okay so this has been in the fridge for the past eight hours it's beautiful focaccia use a lot of olive oil and I can see why because that helps to keep the clothes nice and crispy also moist at the same time and now we're going to stretch it a little bit to the size it's small Focaccia because I'm only making one for me put some more plastic in here let it rest around temperature for two hours you know good things take a long time now let's add some garlic got my hot dog bun here the mayonnaise on it now it's time to add some seasoning to it as I like to say flavor I'm at my Italian seasoning get to cover everything from this how you get too close you miss a spot sounds crazy don't it the higher you are the more you cover and some garlic powder I wouldn't use garlic powder just by itself it's just kind of a one note garlic I'm going to be making a delicious seasoned garlic oil this process makes the garlic so sweet I'm gonna stick to my Italian seasoning in the bottle too much other stuff going on over there everybody loves Italian seasoning on their garlic bread but to me it's too dry I'm gonna make this from scratch mushroom oregano thyme rosemary parsley basil garlic this is what you eat when you go to Italy freshness I never been to Italy but I've seen enough movies again I like doing less quick and less if you take garlic bread as seriously as I do this step is definitely worth it cold pan unsalted butter a third of a cup of nice olive oil and our two heads of garlic I'm gonna bring this up to a slight simmer and I'm going to let the garlic sit in this buttery oil bath for at least 20 minutes until it's nice and soft look at that beautiful brown butter smells heavenly we're going to start with the Rosemary so I'm going to chop this really thin it has one now some mushroom a little bit because that's you know very strong it's a nerve that has a lot of aromatic flavors same thing with oregano oregano I think it's a mild abrasion of the imaginary I love time to use it on anything now parsley get all my oil here and my garlic here get to know your ingredients hello garlic this is why Italian food is so wonderful because everything is from scratch everything is fresh good amount of black pepper can't add enough salt I'm going to use a rasp for my second garlic addition I'm going to add basil basil is a very delicate herb a little bit of red pepper flakes just a little bit Italian seasoning garlic powder is in there my third type of garlic just a dab all right the Garlic's on there you're looking good at second base right now one two three simple now while the olive oil is going to do he's going to marry all the flavors all the Aromas into one thing so when we spread it this is all over the focaccia I mean look at this can you see this on your seasoning I can see everything here all right let's get these additions I'm gonna have some Parmesan cheese to my garlic bread to throw it in the air fryer just like airfryer commercial hey sorry man I don't see no commercials out you need a face of the company I'll let you boy man I'm down for a sponsorship I need the money honestly I would stay against it like I was against a lot of things in life but as I was growing up I learned to try new things so air fryer are pretty cool you ever make some garlic bread exactly first thing I want to do is spread the bread apart so that I can get everything inside all the nooks and crannies that I cut now I'm going to add the pieces of garlic to the bread slotted spoon is a good idea because this way I'll get all the garlicky tidbits in there use a brush to get the oil on every single piece of this bread painting a garlicky picture here love is definitely cooking for my family if I love you I'm cooking for you for people I don't love I don't invite them over for dinner let's get some parsley in here the pecorino Romano has a sharp deep flavor and ooey gooey mutz gotta have the mutts it's been two hours avocado it's ready I need to add my fresh Italian seasoning look at this beautiful oh my gosh is this fresh or what I'm pushing this dough a little bit just to make it even to get rid of some of the air too because we don't want this to be too fluffy and also a whole the oil better and it looks pretty and I'm going to add more garlic and fresh herbs because this is not enough I want this to be very garlicky because it's garlic bread and I'm going to add a little bit of sea salt Flakes and I'm gonna add some Parmesan cheese and this is going to add also a little bit more salt flavor it can't be soft with this you want it real cheesy I suppose you could just put it all on top but that's not what I'm going for I want to be able to pull this apart and have it be an Ooey cheese experience flat let's keep it together now so for five minutes temperature 350 go take a nap and come back about five minutes good to go I'm going to take this garlicky cheesy bread and I'm gonna put it in a 375 degree oven 20 minutes now I'm just going to cook it for 20 minutes at 4 25 and it's going to be nice and crispy and soft and delicious while this is cooking I'm going to be making my dipping sauce for my double sauce I'm gonna make garlic butter a stick of butter I'm gonna cut it into four chunks grab your pieces in the bowl and then we put them in the microwave and melt them I'm gonna make a garlic cream sauce cup of heavy cream none of what we're making today is low fat or healthy I mean it's it's good for you because it tastes good lots of beautiful minced garlic pecorino Romano cheese the same stuff that we use to make the bread we're going to use for a dipping sauce so for my dipping sauce I'm going to be making one of my favorite sauces sauce Never Enough sauce in my life that sauce is in the spicy tomato sauce with one chale and pepper flakes so one chili basically is the chick of the pork which has been cured in Smoke very similar to pancetta into bacon what I love about one chale it's the flavor the small Smoky Pork flavor that comes out of it when you cook it with onions the onions become really sweet because you caramelize and you sweat them so it's like a sweet spicy Porky tomatoey sauce all right I'm back from the microwave as you can see the butter is melted time to add my seasoning I'm gonna add some garlic powder freshly ground pepper not too much salt because the cheese is salty that used to help the onion sweet so our onions look nice and sweet nice and golden this is the Garlic time when the onions look nice Brown when they add some garlic then we're going to cook it looking sexy nice and gold crispy at the same time but now I want to add some Vino Bianco make sure it's from Italy otherwise it won't taste the same I wish I had a glass now we have to make sure the alcohol evaporates we want the flavors of the grapes come on alcohol get out of here I'm looking for all the cheese to be dissolved and for it to be just at a simmer it has to simmer for the thickening to happen my sauce has just come to the simmer so I'm going to turn it off and go get the bread stir for about 30 seconds we've got our Dipper sauce now I think you're ready to go now tomato sauce pepper flakes a little bit not too much it's that spiciness you know that yeah that's the bite that this needs let it simmer for a little bit I think it's ready and there you have it I'm atreshana sauce can't wait to try with the Focaccia garlic bread now let's put our dish together like we're done salad babies came out 12 hours later here we are nice and toasty honestly I'm very proud beautiful I have to Plate this but I want to eat it right now oh my gosh this is what it's supposed to be see the cushion soft crispy over here now let's play this lovely focaccia I'm garnishing my bread with some parsley I watch all the Epicurious videos and they look so pretty I thought I would make this look pretty too move our bread over dipping sauce right next to our bread you know I gotta make sure look pretty before I eat it even though it's going to disappear presentation is everything here's my garlic bread AKA hot dog buns with some Parmesan cheese and some garlic sauce and this is my garlic bread and here is my garlic focaccia bread with a matriciana sauce time to taste I always break the pizza too you look beautiful but not for any longer I'm going to eat you everything is there you go wow Mamma Mia excellente these are good so many things going on I'm so happy the sauce absolutely puts it over the top I have to do that again hit a crunch that's how your breasts are sound when it's done nice and crunchy you just have everybody tear this apart at the table isn't that fun thank you really for all these amazing recipes garlic bread is a delicious addition to any meal or super tasty on its own let's see how each of our Three Chefs made theirs foreign made his own Focaccia a yeast raised bread that is flat and wide with distinct dimples and a soft crust because it's proved on a sheet tray without being contained the dough flows as the yeast produces carbon dioxide during fermentation it's similar to pizza dough but incorporates more yeast so it's taller than pizza and more fluffy inside with big holes from the additional yeast there's lots of olive oil drizzled on Saul's Focaccia which accumulates in the dimples he made making this a rich glossy and tender bread foreign Desi used seasoned mayonnaise-based spread that included garlic powder garlic powder is made commercially by washing peeling and slicing garlic it's then heated or vacuum dried to reduce moisture to about six or six point five percent making it shelf stable Beth cooked fresh garlic in oil and butter many of the flavoring compounds in garlic are lipid soluble so she extracted lots of flavor with this method by heating the garlic the sulfur-based molecules react with each other and form new characteristic flavor compounds that are milder than their more aggressive raw precursors foreign garlic powder doesn't impact the texture so Desi added a salty pungent parmesan cheese on top so I will sprinkled his Focaccia with maldon sea salt which comes from the southern coast of England it's light and crunchy due to its Hollow tetrahedral crystal structure in various sizes as compared to table salt which has a smaller more compact crystal structure Desi kept it simple with melted butter garlic powder and salt it's tasty but because garlic powder doesn't dissolve in butter and may separate its best to serve immediately Beth melted pecorino Romano in warmed heavy cream and seasoned it with salt and pepper pecorino is not a melting cheese per se but the high amount of fat in the heavy cream assisted with the smooth texture of Beth's very rich sauce next time you've got bread cheese and garlic on hand we hope you'll take some tips from our three fabulous chefs

Channel: Epicurious

Views: 806,575

Keywords: 4 levels, 4 levels epi, 4 levels epicurious, 4 levels of garlic bread, best garlic bread, best garlic bread recipe, easy garlic bread, easy garlic bread recipe, epi, epi 4 levels, epicurious, epicurious 4 levels, epicurious garlic bread, expert garlic bread, garlic bread, garlic bread recipe, garlic toast, homemade garlic bread, how to make garlic bread, make garlic bread, make garlic bread at home, make garlic toast, perfect garlic bread

Id: paMCjr-XbmI

Length: 14min 20sec (860 seconds)

Published: Thu Feb 09 2023