Babish Answers Cooking Questions From Twitter | Tech Support | WIRED

[Music] hey what's up guys welcome back to binging with babish where this week we're taking the whoa taking a look at me i guess oh my hello my name is andrew ray aka binging with babish and i'm here to answer your questions via twitter this is cooking support [Music] at ndwelch asks why do they always use kosher salt in cooking videos well i'll tell you nathan there are really three salts that you need to know about there is table salt the one that you're probably most familiar with kosher salt and flaky finishing salt i like to call table salt baking soda because that's really all i use it for because most recipes are developed using table salt but that being said it's not a great way to season your food when you're cooking because you can't pinch it kosher salt on the other hand you have complete control over so you can see right now i have a big old pinch full of it and there's no salt coming out of my fingers until i start to twist my fingers from left to right it's also a more forgiving salt it's a bigger grain of salt you're less likely to over salt your food than you would be with table salt and then this is the totally optional salt these are very light flaky look really all you use it for is finishing that's why it's called finishing salt these two though absolute necessities just know when to use them and why and how all in all caps people don't keep eggs in the fridge don't they go bad faster as far as i understand and please take what i'm saying with several grains of salt because this is your food safety we're talking about here and you shouldn't trust a guy who doesn't have food safety certification never went to culinary school went to film school got really bad grades and kind of lucked into his uh job as a food influencer you shouldn't be listening to me the eggs that you need to refrigerate are ones that have been commercially washed here in the states they wash eggs with great rigor and that strips away the sort of natural protection on the outside of the shell so they must be refrigerated if you got them from the side of the road and they were not in the fridge chances are they just came out of a hen's ass and they're ready to stay at room temperature in your stylish barn converted backsplash kitchen anyway that old davey boy uh cooking twitter what are some good knives that won't immediately break the bank well i'll tell you sorry i do have a line of cookware out okay it's called the babish cookware line all right the the okay these are german steel knives they're full tang blades they are 4116 german steel they come sharp they keep an edge and they're 25 bucks 25 to 30 dollars per knife that being said i'm not here just to hook my cookware huck is that the word i'm not just here to sling cookware i'm also going to be fully honest about other brands that i like victoria knox fibrox makes a great starter knife it is stamped not forged uh likewise with vustoff's pro line it's so cheap it's 20 for a knife it's a great learning knife it's a great starter knife but these knives are great too follower of dole says time to ask a chef when i make fluffy scrambled eggs and cheese fluffy is i tried to make an omelette and screwed it up my dish is oily i think it's oil from the cheese because the eggs are cooked fully but it's kind of butter buttery flavor it's good but how to fix so i'm guessing you're doing is adding the cheese too early so it's getting too much heat from the pan so it's going beyond the point of melting and it's breaking when it breaks this basically means that the the oil just seeps out of it what i would do is try to add your cheese as late as humanly possible just don't overheat it and don't use cheeses that are too old you know use a gruyere or a not too sharp chip pretty mild cheddar because they're better melters they're going to stand up to the heat better tablespoon and a half of butter in the pan eggs always crack on a flat surface then throw the pan back on the heat before it gets in the pan i'm gonna beat these guys up i'm gonna use a tiny whisk they're more homogeneous now so now we're going to add them to the pan keep them moving keep the pan moving keep the eggs moving you put this on toast and it's almost spreading there we go that's done irish cheddar put a fair amount in there this is probably two ounces yeah two ounces ish we're just mixing them in there keeping them moving and letting the residual heat in the pan melt the cheese and incorporate them into the egg this is how i like my scrambled eggs you might not like them this way i like them creamy i like them spreadable and no matter how you like your scrambled eggs if you add your cheese at the end and don't heat the cheese directly on the stove top you will notice that there is not a hint of oil or grease in this pan it is just egg and cheese nothing has separated and that's how you prevent cheese from breaking at duchess wood all said okay what y'all season your rib eyes with salt and pepper man salt and pepper for the most part you're just hitting it with salt and pepper maybe a sauce or something on the on the back end steak seasonings the shakers and all that stuff not so much before boss nine says people give me all of your advice on how to cook large slabs of meat so it won't dry out the dog is now getting my three pound pork roast because i dried it out a lot of things could be happening here first off you might be cooking it at too high a temperature you might be just cooking it for too long pork you can cook to a rosy 135 if you know where the pork is from and if you trust it otherwise cook it to 145 it's still going to be nice and rosy and pink in the middle and it's going to be super juicy something like a pork loin which doesn't have much extra muscular fat you need to be very careful to make sure that you're not overcooking it because that's how it dries out very fast if you overcook it by 10 degrees it's gonna be dry as a bone you need to cook slowly gently with big big joints of meat the best way to make prime rib for example is to cook it at like 250 degrees fahrenheit for like six hours also yeah pull the meat 10 degrees shy of where you want it to end up it will come up 10 more degrees at least when it comes out of the oven at hawaiian sea witch if you're cooking shrimp dot dot dot why do you leave the tails on why it's so inconvenient when you're eating and you have to use your hands to pick off the tails to make sure you get all the shrimp out yes i just recently had shrimp pasta and i'm mad about it it is absolutely inconvenient you're right to be mad about it having shrimp tails on and pasta is ridiculous because if you don't want to eat with your hands you're out of luck you have to use your hands in some capacity if you've got shrimp tails on that or you're or you're spitting them out like an olive pit which i don't think you want to do in a fancy restaurant so shrimp tails and pasta makes zero sense to me i completely agree that can really go for itself from at gymkuras one are hashtag bay leaves a hoax i've been cooking with them for 30 plus years and i'm not sure why the only thing i know about them is that they're not actually supposed to be eaten cooking question i personally don't fully know what they're for either these mysterious bastards from what i understand they're supposed to lighten up otherwise very heavy dishes like stews and braises they also play really well with seafood you're not supposed to eat them obviously but if you want to see what they taste like yeah you just gotta sit down yeah there's a minty almost basily yeah you're not supposed to eat them but they do play really well in stews and braises and if they are a hoax they're the weirdest hoax i've ever heard of because these things cost like 99 cents a ton jillbean aka at jellybean hardest fruit to cut mango anyone beg to differ come prove me wrong hashtag struggling is there a harder fruit to cut nope i just ran through the entire list of fruits in my head uh mango is a very difficult fruit to cut you could peel it first but i like to just kind of go at it kind of like an avocado you want to try to get really as close to the pit as possible it's thinner than you think same thing on the other side really straddle the pit you're going to want to very carefully score this guy you see that sort of spread apart mango action and now that you've spread it open like this you can just kind of chop it out try not to take in the skin with you but you can just sort of slice it off there if i had to sum up the technique it's like a modified avocado with the avocado of course you remove the pit for this you have to be just a little bit more you know ready to lose some fruit and ready to just have some weird oblong pieces like this guy megan spencer at the real megan s at binging with babbage this was actually for me that binging with babish i've tried your bagel recipe from steven universe twice now and they don't brown up as much as yours and are only bubbly and browned on parts that touch the baking sheet i have a traditional oven not a convection do i need to be baking at higher than 425 fahrenheit i would say that's a good place to start another really important thing would be to make sure that the rack in your oven is in the right spot if they're only browning on the bottom i'm guessing your rack is towards the bottom of the oven especially if you have an electric oven that has the heating element on the bottom they're getting blasted with heat on the bottom but not so much on the top so if you put that rack in the top third of your oven that's going to get a lot more radiant heat off the top of your oven bouncing down onto the bagels it's going to help brown them more efficiently they definitely do brown better with a convection oven but you can still make amazing bagels without convection another great thing to try is the home steam oven method which is to place a heat proof dish or skillet underneath the in the rack below the one that you're gonna be baking on let it preheat with your oven let it get nice and hot and then when you put the bagels in the oven pour some boiling water into that vessel whatever it is and that's gonna generate a whole lot of steam in your oven which is going to allow your bagels to rise more before they start to form a crust before they start to brown that's going to give you not only a better oven spring it's going to give you a better crust so try moving your your oven rack up to get more heat coming down from the top and try the oven steam method let me know how it goes tag me goddess betty jane at bye betty 2. what do you think is the worst food you could eat in the tub biscotti wasn't a great idea but i'm contemplating leftover pad thai both terrible ideas i totally agree bad ideas anything crummy or saucy pad thai would would be not great but i think a worse one would be any kind of red sauce a croissant would be terrible to eat in a in a bath especially we have a beard it's just a croissant catcher i think the moral of the story is here you know keep uh only eat corn dogs in the bath it's portable one hand i really think that corn dogs are the best bathtub food and apples if you're trying to be healthy at mattias carpenter says is there something about zesting a lemon that i don't understand or are we all just ending up with the lemon stuck in the grater you're not imagining anything that's absolutely what happens i like a rasp style grater like this one this allows the lemon to fall out a little bit more freely first off you don't want to you don't want to grate too close to the pith you just want the outermost layer of the lemon you don't want the white stuff underneath the stuff directly on the outside just the zest that's where the lemon flavor is it's sweet it's mild it's not bitter you're still gonna end up with a whole bunch stuck in there but all you gotta do that's it no big deal sarah s.o teach me question when cooking risotto a glug or a gluggle of wine is a correct and appropriate measure right absolutely risotto is a very imprecise process it's something that you really need to sort of feel out if you put a half a bottle of wine in there or half a cup of wine in there it's still gonna taste good and a glug is a great way to do it generally with like you know a standard batch of risotto i'm putting like a cup of white wine in there so i would say more of a gluggle than a glug because that's like a [Music] maybe four glugs and i would call that a gluggle that sounds like a gaggle of glugs at securitysphinx asks what is the best cocktail garnish and why is it a luxardo cherry i completely agree with you it is a luxardo cherry why is it luxardo cherry because luxardo cherries are worth every penny of the like freaking twenty dollars that a jar costs they are rich they don't taste cloyingly sweet they have the perfect texture to them they're not mushy but they have a little bit of a snap the syrup is dark and rich and sweet and and and luxuriant and i always like to use it in my old fashions as my simple syrup because it's very very sweet and it adds that wonderful luxardo flavor to my cocktail so absolutely the best cocktail garnish 100 unless we're talking about bloody marys in which case everything's the best cocktail garnish boston888 asks lately i've been cooking a lot with onions and wow the thing about them making you cry is not a joke does anyone have any solutions to this problem i've tried running them under water a bit doesn't work i think i'm thinking more like the onion goggles phil wears in modern family that is really is like the only solution is uh got onion goggles like th that's a thing where your swimming goggles and those will work fine there's really not any other way maddie mathison attests that it's you need a sharp knife which there's something to that because the sharper your knife is the fewer cell walls in the onion you're rupturing so it should in theory not make you cry as much but it also just totally depends on the onion i think fridging them might help like i've always fridged my onions and i feel like they've made me cry less than most other people's onions wear some goggles if you want to be a dork about it otherwise you know suck it up and get it over with as fast as possible without chopping off a finger at good luck crunch what is the best sandwich i'm thinking it's got to be the homemade blt sandwich with mayo truly food of the gods i love a blt it is one of the simplest sandwiches you can get however i can't say it's the best sandwich my favorite sandwich is very close to the liz lemon which is you know you got some pastrami you got some turkey you got some coleslaw russian dressing potato chips you got a lot of crunch in there i think that even a blt can be improved though you could throw a runny egg on there you could throw a slice of cheese on there a little bit of gruyere or something like that nice fresh crisp lettuce toast the inside of your bread this is what you should take away from my long-winded meandering answer toast the inside of your bread not the outside it will spare the roof of your mouth but you'll get all the crunch and all the flavor and it will prevent your bread from getting soggy and to me that's a better blt it's blt plus good at caden bop asks how often do we really need to sharpen knives when cooking how often do you bingeing with babbage that's me is it like after each use like some people or should be more like once a week or even a month definitely the latter uh you don't need to sharpen it after each use depends on how often you're cooking if you're cooking for yourself every night every meal yeah once a week you're probably going to want to give it a sharp and if you're if cooking is more of a hobby if you're cooking on the weekends i mean i sharpen them probably once a month it also depends on the knife you have if your knife doesn't hold an edge very long you need to sharpen it more often likewise with a honing rod lots of folks think that this is a knife sharpener not so this is a honing rod your blade not only needs to be kept sharp it needs to be kept straight so use the honing rod to straighten out your edge not going to make your knife sharp but it's going to help your knife perform maybe get one of those little hand sharpeners to tide you over and then once every few months get it professionally sharpened or use a wet stone if you are a crazy person like me and have several wet stones at women enjoy beer asks cooking substitution question can i sub evaporated milk for coconut milk i'm not entirely sure it really depends on what you're making in baking especially i can't recommend that you do that i can't imagine that they interact the same way in baked goods i can definitely imagine situations where you could swap them out but it's going to totally depend on what you're making and i'm sorry i don't have more information there you guys should have asked an actual expert at mandel organa let's start this discourse because cicely and i whoever cicely is uh need answers who in star wars would be a good cook that's a great question let's run down the list okay leia i don't think so because she is a boss general she doesn't have time to cook luke uh i i i could see him cooking but it would be like gross yoda stuff it'd be root leaf stew out in the woods in that weird island planet where he lives i don't think he cares that much about food i think food is more of like a survival like like sustenance thing for him han no way darth vader no he's getting his nutrients through a tube or some weird he's eating electricity or something chewy maybe i mean he's the one of the few people that has cooked in the movies like from the star wars christmas special there is like a whole cooking segment i think it was um stewed bantha or something like that hey guys thank you so much for all the amazing questions thank you wired for having me this has been cooking support you

Channel: WIRED

Views: 4,439,803

Keywords: andrew rea, andrew rea babish, andrew rea kitchen questions, andrew rea wired, babish andrew rea, babish answers kitchen questions from twitter, babish culinary universe, babish culinary universe wired, babish kitchen questions, babish wired, binging with babish andrew rea, binging with babish interview, binging with babish wired, kitchen support babish, kitchen support wired, kitchen tech support, tech support, wired, wired babish culinary universe, wired tech support

Id: p-q1GTtH4LE

Length: 16min 52sec (1012 seconds)

Published: Thu May 20 2021

Reddit Comments

[u/G00bre]

Hasn't he done two of these already?

I feel like wired and GQ, etc all just copy their video ideas.

[u/flouronmypjs]

For anyone curious about the bay leaf thing: try making a simple cream sauce of reduced heavy cream (onion, garlic & nutmeg are also welcome additions) with and without bay. The flavour difference in that application is major, in my opinion. And really showcases what bay leaves bring to the table.