- How can I describe the
Babish Cookware line? Robust, beautiful, durable, practical, dishwasher, safe... mostly. I wouldn't put the knives
through the dishwasher but everything, so of
the bowls and the um. For the first phase of
the Babish Cookware line we're starting with prep tools. Measuring cups and spoons. The
official Babish tiny whisk. The Babish tong two pack. The three piece stainless steel
knife set with knife roll. The six and a half inch santoku knife. The seven... ah! (boxes ) The seven and a half inch clef
life as we like to call it. The eight inch chef knife and the three piece
stainless steel bowls set. The Babish cookware line. The basics made better. Hey, what's up guys. Welcome back to binging
with Babish where this week as you may have just seen my
cookware line is available now. Among the items available are these knives which are super-duper sharp,
which I was reminded of as I was cleaning them for this very shot. And since today, we're
recreating the chef's platter from monster Hunter world. It seemed appropriate to
recreate a very, very old video of mine where I test out a
knife sharpness on a pineapple. Nice. I can tell that I've
definitely gotten a lot older since that video, because you know. - Naturally we have to
try to f up a pineapple. - Yep. That's right. I had hair. Anyway, the Babish
knives are available now. Let's get back to cooking. First, for whatever drink is being
drunk out of the flag. And I'm going to make some tepache. We're going to start by roughly
cubing, a whole pineapple try to add six ounces
of brown sugar promptly. Drop it. Take a moment for contemplation and self-reflection dust yourself off. Add the sugar plus three
or four cinnamon sticks a whole dried ancho chili. If you want a little heat,
one whole star anise. And two whole cloves. We're doing this in a thoroughly
sanitized food grade bucket because we are fermenting this mixture. Just cover it up and let it sit out at room temperature for 48 hours the resultant mixture will
be slightly darker Brown. We're going to strain out all the solids and transfer albeit unsuccessfully
to a pitcher for easy pouring, go ahead and wipe yourself off bust out your favorite ladle
and ladle into the pitcher. What results is an absolutely
delicious, barely carbonated barely alcoholic, refreshing
warm weather beverage. Now that that's made we got to talk about all
those meats on skewers. Now, both because the chef's choice platter changes every time and because it's called the
chef's choice platter I'm just going to kind of
make whatever I want here. So for the sausage you looking things I'm going
to make a smoked sausage. That's 80% lean beef and 20% pork fat which will hopefully
give us the great flavor of pork with the also
great flavor of beef. We're placing both the meat and the fat in the freezer for at least 20 minutes until the edges pieces of meat become from then through a similarly
chilled meat grinder. We're grinding everything together through its courses to plate. Once that's done, we're spreading it out evenly on a rim
baking sheet, putting it in the grinder back in the
freezer for another 20 minutes. And re grinding. This time
through the finest plates. This should give ourselves
such a nice, smooth hot dog like interior
then for the cure I'm using cure calculator over
at meatsandsausages.com. So exactly three and a half
grams of product powder. Number one 28 grams of
kosher salt, 5 and 1/2 grams of freshly ground black
pepper, 6 grams garlic powder 2 grams of ground fennel,
3 grams harissa and 2 and a 1/2 grams Aleppo
pepper. For roughly 3 pounds total ground meat for
a spice blend that I'm going to call Babish worst,
you know, like bratwurst but with Babish that,
that doesn't really work. Does it sprinkle that
evenly over the ground meats and massage in making sure the
cure is evenly incorporated. Of course, we're going to
cut ourselves off a piece cook it up and test it for seasoning. We are about to turn
this meat into sausages and this is your last
chance to add any more salt pepper, garlic, whatever
it passed, the taste tests. And now it's time to stuff it into some intestine thread
that on to your sausage stuffer according to manufacturer's
specifications and stuff the meat mixture now called a farce into the awaiting hopper. The goal here of course, is
to stuff the sausage evenly and gradually so that we don't end up with a burst sausage
once stuffed, we can twist into individual links and
then it's ready to cure. So these guys are headed into
the fridge covered overnight. This is going to allow
the pink curing assault to work its magic. The next day. we're going to retrieve our sausages which are nearly ready to be smoked. First. We got to pick them up a little bit using the very sharpest
and thinnest you can find. Poke a bunch of holes into links. This will prevent them from bursting as we smoke them for two hours
at 200 degrees Fahrenheit or until they are an
enchanting cherry red, juicy and fully cooked. And I was pleased to find that these sausages
were pleasurable to eat. And I'm sure that there'll be even better once they are kissed by the grill. Next up in the world of things that we
have to do way ahead of time. We're dry brining, a big old
chicken combining one teaspoon of kosher salt, a quarter
teaspoon of baking powder and a half has been a
freshly ground, black pepper per pound of chicken, tiny
whisk until the modernists and then use to season the
bird liberally inside and out. And then this guy's headed onto a wire rack set in
the written baking sheet and being fridged uncovered
overnight, which as you can see has dried out the skin which is going to give
us a really crispy bird. Now recently I've had success with the upside down roasting method. So I'm gonna fill a large
saute pan with mirepoix. Stuff the bird full of
all kinds of garlic and herbs and lemons. Thrust the legs shut. This helps elevate the thighs. So they cook more evenly and it's headed into the pan inverted. And then it's headed into a
425 degree Fahrenheit oven or 400 with convection, which if you've got it, you
should do is it's going to give your bird crispier skin
flip after 30 minutes and roast for an additional 30 until
it's deeply golden brown and cooked through now as for
the big Paya looking thing in front Paya is normally flat because it cooks right in the pan. So the idea of pan
transference gave me an idea. I could finish the paya in a hot pan but this sort of reminded me a bibimbap. So again, since this is the chef's choice I decided to merge the two making a real simple shrimp
stock here using shrimp shells and whole bunch of aromatics,
herbs, and peppercorns and garlic and all the things
that are good and cook it for about 45 minutes until
it's really shrimpy strain it making sure you turn off the
stove, Andy safety first. That's what I always say. Safety first shrimp
second, and keep it warm in a medium saucepan, along
with two cups of dry white wine. Then in a large Dutch
oven, we are thoroughly sauteing one large onion thinly sliced until starting to caramelize. Then we're going to add
to it, cloves of garlic two teaspoons gochugaru and
one tablespoon sweet paprika which we're just going to saute together for about 30 seconds
until fragrant. De glazing with a 14 ounce can of
whole plum tomatoes. And about a third of a cup of gojuchang. Cook all these guys together for about five minutes let their flavors get to know each other. And then we're adding the rice four cups of short grain arborio rice
mix those guys on up together just to coat all the granules of rice. And then we're going
to add our shrimp stock and wine mixture all at once. We're not making risotto here. We're making paya bibimbap
mix everybody together. Just to make sure that
everything is evenly distributed seasoned generously with kosher salt and freshly ground black pepper. And what the hell it's finished things up with a couple of teaspoons
of toasted Sesame oil. And this guy's headed into a preheated 375
degree Fahrenheit oven for about 15 minutes. Just enough time for the rice to have
absorbed most of the water. So then it can act as a platform for some big old prawns
head head-on full antenna all that good stuff. Then the lids headed back on and back into the oven for another 15 to 20 minutes until the prawns are cooked through. Meanwhile I'm preheating
in generously oiling a large opulent cast, iron skillet which ones smoking hot
will be the recipient of our bibimbap. This will hopefully create
the crispy crunchy layer that exists on the bottom
of both paya and bibimbap or at least theoretically like everything else
that we're doing today. Pile high and proud
arrange the prawns on top. And then it's time to start
talking skewered meats. One of the more memorable
parts of the chef's choice. Platter are some towering
skewers of meat reminiscent of a And again, since I'm doing
pretty much whatever I want I'm going to start with a
MOHO marinade for the shrine the juice of three oranges and five limes and a whole head of
garlic peeled and crushed. And we're also going to add
one teaspoon of ground cumin half a teaspoon of oregano, a
tablespoon of salt, a teaspoon of freshly ground black
pepper, tiny whisk completely until you remember that you
forgot a tablespoon of olive oil and that you wanted to
experiment with baking soda which should both make our marinade into a bubbly fizzing science project. And hopefully give our shrimps and better color on the grill. And I've got a pound of pealed and de vein shrimp here that
I'm going to mix together and allowed to sit in the
marinade for at least 30 minutes. And now since I'm in the mood to go to a I'm going to make some pecunia which actually refers to
a specific cut of beef. It's a rump steak with a thick cap of fat that we need to slice across the grain to keep it tender. First, we're gonna
start by scoring the fat which is going to help
make it look pretty. And then after locating
the direction of the grain we're going to slice across
it into big old fixed slabs. Mine has a little bit
too much fat cap on it. So I'm going to cut some
off and traditionally these would be cut a lot
thicker, but the idea is that you pressed it into a
horseshoe shape before skewering and speaking of skewers, I
got these big boys off Amazon. These are the kinds of used
in Brazilian steakhouses and I assume chef combat
good practice your moves a little bit take stock
of the damage you just did to your table and start
skewering the beef. Now, the reason you
traditionally want to do these thicker is so that you can carve
them right off the skewer. But for my purposes today,
these ought to do just fine. Begonia is then usually
heavily salted with rock salt but all I've got is kosher. So that's what I'm gonna do
season generously and let stand at room temperature for at
least 45 minutes before cooking. During which time we can
subdivide our sausage into skewer appropriate sizes. And once that's done, we can
similarly impale our shrimp. Once everybody has been
skewered, it's time to head out to the grill, which
we've had preheating on maximum flame for like 15 minutes. I'm going to start with the red meat because it needs the most
time to cook grill covered for maybe five minutes and
then rotate about 30 degrees. So you get those nice crosshatches when you flip once flipped
shrimp cook pretty quickly and we're just charring the sausage. So those guys can go on. Both are only going to need
about two to three minutes per side. Once everybody's grilled up we've only got one more dish to contend with that sort of seafood
looking stew in the corner. I have no idea what it is other than it's red and it's got seafood. So I'm going to make Thai Curry mussels. So that's saying a minced and a tablespoon of vegetable oil for about three minutes
grating in two teaspoons of fresh lemon grass and one
tablespoon of fresh ginger. So that's saying for about 30 seconds or until nice and fragrant, then
we're adding one tablespoon each tomato paste and
red tide chili paste. We likewise just want to
saute these guys together for about a minute,
just to caramelize them. Then we're deep glazing
with a third of a cup of dry white wine simmering
until the alcohol cooks off and adding a 14 ounce can
of unsweetened coconut milk I'm also going to add a teaspoon of fish sauce for flavorful kick. Mix this guy up together,
bring him to a simmer. And then I'm going to
add two pounds of cleaned deep beer mussels, toss around
to coat, cover it up and cook over low heat for about five
minutes until the muscles open. And now all there is
left to do is assemble. First, we got to cut the chunk
off the side of the pineapple so it can act as our skewer holder arrange
things as closely as you can. The way that they're
presented in game serve up the red tide chili
mussels skewer the skewers grab a gigantic wedge of cheese. And then again, since our
Paya is inspired by bibimbap. I'm going to add a fried egg
on top scatter, some scallions and pile on some kimchi
and there you have it. My chef's choice special. Biggest challenge now is to decide what to try first, got to say the best thing on the table probably
ended up being the bibimbap It was seafoody and
spicy, and it had a lovely crunchy layer on the bottom. Just like I wanted. I know it's an absolute culinary mishmash but Hey tastes good. The chicken brown, weird but tasted delicious and was ultra crispy. The mini pikanya was cooked
to a perfect medium rare and was pretty much just
steak with salt on it. So it was delicious,
no big surprises there. The shrimp was absolutely delicious and the wheel problem child turned out to be the sausage,
which was really tasty but ended up getting a
little dry on the grill. I suspect that emulsifying
it with ice water like a hot dog would fix this. And the muscles were very
delicious, a little spicy a little cocoa nutty,
and most of all, muscly and as for the giant block of Swiss I could not resist just
taking a big old bite. Thank you guys very much for watching and for making my lunch leftovers
really, really cool this week.
I feel like babish did a lot more experimenting with this episode and I love it
First, a link to the official cookware store!
And second, whoever edited in the faux YT ad insert (you sly dog) had me extremely confused for a few seconds as someone running uBlock origin and a PiHole while watching this episode.
Kinda surprised he just took a bite out of that wedge of cheese.
lmaoooo snoop scale
HE DID IT. THE ABSOLUTE MADLAD ACTUALLY DID IT!
people have been suggesting this to him for years, I figured we might never see it attempted.
oh and the cookware set has been released too.
ok I've watched this part like three times. Am I an idiot or does he not say what liquid or how much of it to add for the drink?
In for a Clef knife. Love the blade profile. Wish there was a little more detail on the blade steel used, but for $22 it’s worth trying out
/u/OliverBabish I'd love to know where you got that badass wooden tankard! I've been looking for one like that for a while now.
There's no way I'm making more than one of these dishes concurrently, but any one of them would make really interesting and unique additions for pot lucks