Binging with Babish: Lil' Bits from Rick and Morty

hey listen it's your mouth tiny and small then why don't you come down a little bit wait where the food is tiny it looks like regular food but really tiny it's just tiny and tiny and fits right in fits right in we got tiny of lasagna tiny Pizza tiny pie mmm little tiny fried eggs hey hey what's up guys welcome back to binging with babish where this week we're taking a look at little bits it's food that's real tiny and small and oh we got a tiny Thai whisk okay Andy leave the silly voices to the professionals this is tiny whisks moment to shine and he's gonna be joined by some tiny friends first up tiny lasagna for which we're gonna need some fresh pasta so we can roll it out really really super thin I'm just gonna warn you guys that I'm gonna make tiny foods out of normal-sized batches so please don't be mad at me I figure this is what they would do in the restaurant business anyway so if anything I'm being accurate right anyway back to the actual cooking as you can see we're beating three large eggs and a little bit of kosher salt in to probably about fourteen ounces of all-purpose flour using a bench scraper and ultimately our hands to bring it all together into a smooth cohesive ball that we're gonna need until it just comes together and then we're gonna put it in a plastic bag or wrap it and plastic wrap and let it rest for five minutes don't waste all that extra flour we're gonna need it later so just sift it out before retrieving are now nicely relaxed ball of dough which is now gonna be a lot easier to knead for seven to eight minutes until super smooth and taut now we're gonna place it back in the plastic bag and let it rest for thirty minutes just enough time to get started on a tiny batch of sauce into our smallest saute pan goes about a tablespoon of olive oil a quarter shallot and half a clove of garlic grated on our very smallest grater mix it around with our tiny spatula before adding about a cup of tomato puree mix everybody together lower the heat and then we're gonna add a little tiny pinch of oregano a tiny pinch of dried basil and an extra tiny pinch of crushed red pepper flake any more than one or two flakes and this is gonna come out really spicy bring this to a bare simmer and let it go for about half an hour until nice and thick and the tomatoes acidity has mellowed then we're headed back over the worktop where we're gonna start rolling out our pasta first granted 2-5 the into four equally sized pieces set it onto a well floured surface and roll it out using the smallest rolling pin you can find just then enough that it can pass through the widest setting on your pasta roller then through said widest setting we're going to start rolling out the sheet of dough folding the dough into thirds and rolling it back out and passing it through two times in order to laminate the dough and build up the gluten Network which is gonna help our pasta turn out a bit more toothsome then one notch at a time on the pasta roller we're gonna roll the dough out thinner and thinner until it's as thin as nature will allow and the ghostly specter of your hand can be seen through it when held up to the light you know I had to craft a sort of tiny lasagna man for which I thought this box of tea would make a good template I'm using aluminum foil here because that's the best option I have but take note that you generally don't want to cook lasagna or any tomato based food in aluminum it's perfectly safe but aluminum is what's known as a reactive cookware and any especially acidic foods like tomatoes cooked for more than 30 minutes can pick up a sort of off metallic taste but for our purposes today this little guy is gonna work just fine I'm gonna start by laying down a little smear of tomato sauce this is gonna sort of act like a protective glue for our bottom and lasagna noodle which I'm gonna cut using this tiny pizza cutter and the T box as a template so as the noodles will fit inside our lasagna pan like a noodly glove that I'm going to spread a little bit more sauce on top of this first noodle grab my tiny block of low-moisture mozzarella out of the freezer and introduce you to the tiny cheese grater somebody gave this to me while I was on my book tour and it's been waiting in my drawer to make its auspicious debut so I'm just gonna grate a layer of mozzarella in there followed by a layer of ricotta cheese applied of course with a tiny spoon I'm not usually a ricotta in my lasagne kind of guy I'm more of a bechamel stud but I want to keep this as classic as possible and it's off the ricotta goes a little grating of Parmesan cheese and now since I'm sure you want to see what the hell's going on in here I've got some amateur iPhone footage of the scene as you can see I'm laying a noodle down atop our cheese and sauce topping that noodle with another tiny spoonful of sauce and repeating the process for as many layers as the lasagna pan will support in my case I got about four full layers in there then on top goes a little bit more sauce and parmesan and disco is ready for the oven or rather the toaster oven and just like any lasagna we want to bake it covered for the first 30 or so minutes of baking so as to prevent the top noodle from drying out and the cheese from burning this guy's headed into a 325 degree Fahrenheit toaster oven for about 25 minutes before we take it out remove the cover and take a look to make sure that everybody's holding together as you can see we've got a little cheese bubble up but no big deal I'm gonna grate a little bit more Parmesan cheese on top before returning this guy to a now 400 degree fahrenheit oven for about 5 10 minutes until golden brown and bubbly on top now rather foolishly I did not applied nonstick spray to my lasagna pan before baking so this guy needs to cool off almost completely before I can even try to get it out in one piece being so small this only took about a half an hour but babish I hear you saying that looks like a normal sized piece of lasagna to me well remember this is a whole pan of lasagna and thus contains at least six servings so I'm just gonna slice this guy up with a very sharp knife and let's see if we managed a halfway decent one inch tall cross-section mmm that's tiny lasagna let's switch over to the macro lens so we can see all those distinct layers and dig in I noticed that the patrons of little bits were using full-sized silverware so I'm gonna do the same I wanted to eat it in one bite but that's how you get food stuck in your lips and I want the food that's tiny and tiny and small and just fits just fits right in and that's what we got here a tiny member of the clean plate club but wouldn't you know it I'm still hungry so how about we take a crack at tiny pizza into the bowl of a stand mixer goes 500 grams of bread flour 8 grams of kosher salt into a measuring cup goes 350 grams of tepid water and 2 grams of yeast and here comes our old friend tiny whisk to whisk them both together just whisk them both a little bit and that's about all for you little buddy rest well you've earned it let the yeast bloom for about ten minutes at room temperature before adding to the flour and salt mixture attached dough hooks and mix together for about two minutes and then knead on medium speed for six to eight minutes until the dough is smooth and supple and elastic we're then going to retrieve the dough which should be pretty sticky but not too sticky enough that we can give it a few cursory needs and a nun floured work surface roll it into a smooth taut ball where we're going to let it rise in a covered oiled Bowl for 18 hours followed by an overnight stay in the fridge in a process known as cold fermenting and then hang on dear plum bus because we're going on a little field trip to my new house this is my new home kitchen in Brooklyn it is not the new bingen with babish studio that is under construction downstairs in the basement we're visiting here today because I have a little backyard where we can operate a pizza oven much more safely and much more within the confines of the law so we are retrieving our cold fermented dough and normally we would just divide it in half and on a none floured work surface stretch it into a top ball which we're going to prove at room temperature for two to three hours but not when we're making little bits I'm hanging onto one of these dough balls so I can make pizza for myself for dinner but the other I am dividing into smaller and smaller pieces pressing up through my fingers to form a miniature version of the pizza dough that we're going to proof I don't really know how well these are gonna work in a wood-fired oven so I'm gonna go with a bunch of different sizes here from relatively small to extremely small but the procedure is very much the same we just wanted to be a ball with a smooth evenly stretched surface which we're gonna cover and proof that room temperature for maybe more like an hour because they're so small we're looking for them to puff up but not necessarily double in size once proved proved proven once nice and puffy we're gonna grab our favorite ball keep the other ones covered so they don't dry out and give our dough ball a little bath in all-purpose flour before pressing and stretching them out into a pizza I'm not the most dexterous of dudes so this proved to be a little bit of a challenge but eventually I got it out to a little round about three inches wide which I then repeatedly stabbed with a very very sharp knife because cold fermented dough is notoriously bubbly and one errant bubble could turn this into more of a pizza puff than a pizza so from there we're topping pretty much like a normal pizza a spoonful of sauce some tiny torn morsels of buffalo mozzarella and some tiny pepperoni that I cut out of pepperoni then we're getting this on to our pizza peel and bringing it over to a preheated 900 degrees Fahrenheit pizza oven where we're gonna let it sit for about 30 seconds before rotating it letting it cook for a sum total of about 6 two seconds until it's nicely puffed and the cheese is melted and there are lovely little charred dots miss speckling its crust and there you have it 60 seconds later we've got ourselves a tiny pizza at first I thought it was too cute to eat and then I remembered in the world of Rick and Morty nothing is too cute to eat whoa that is a scary sentence Hey look at this we got a tiny cheese stretch and I got to tell you there's something really satisfying about eating a whole slice of pizza in one bite it makes me feel like a giant or Matz Tony anyway it's time for dessert so let's pack it up and head back to the lab where we're gonna make us a tiny apple pie I wasn't sure what kind of pie that was in the scene but Apple seemed like the best candidate for taina fication into the bowl food processor goes a hundred seventy-five grams of all-purpose flour about one tablespoon of granulated sugar and a hefty pinch of kosher salt just go ahead and pulse those together a few times until they are well combined and then we are dotting the top of this mixture with one stick of cold unsalted thinly sliced butter with that are gonna pulse this together 15 to 20 times until the mixture resembles wet sand normally we would want to keep pieces of butter about the size of peas in there but because of the small form-factor I don't want too much expansion in this crust we're transferring the butter flour mixture to a large bowl and sprinkling about a hundred milliliters of ice-cold water over top then we're gonna mix this together using a rubber spatula and our hands until it just barely holds its shape at which point we're gonna press it into a disc wrap it in plastic wrap or throw it in a plastic bag and fridge for at least one hour ideally up to four during which time we can make our apple pie filling I'm just gonna peel core and finely mince 1 medium Honey Crisp apple that is all we're gonna need for this recipe cut it into evenly sized pieces that are tiny and tiny and throw them in a bowl with about a quarter cup of granulated sugar the zest of about half a lemon and the juice of about a quarter of a lemon maybe about a quarter cup of light brown sugar maybe about a half a teaspoon of cinnamon and very tiny sprinklings of each of the following ground cloves ground ginger and freshly grated nutmeg you all know how I feel about freshly grated nutmeg give that a nice little stir with a regular-sized spatula if your tiny one is in the dishwasher and the best way to tell if it's ready is to give it a taste does it taste like apple pie filling nice also we're gonna add about a tablespoon of all-purpose flour this is gonna help thicken the eventual gooey pie filling then on a very well floured surface we are rolling out our pie dough and readying our baking vessel of choice the smallest thing I could find was this cupcake tin so we want to cut out rounds of dough slightly larger than the cupcake cavity note self new name for ska band cupcake cavity yeah that's not that good anyway we are then pressing our dough rounds into the cupcake cavity and you'll notice that mine are a little too small we want at least a half inch overhang outside the cavity I honestly don't know what else to call it cupcake hold note to self named for new restaurant the cupcake hole that's that's not good either anyway now we're filling our pie fills with the apple filling and cutting slightly smaller rounds of dough that will only cover the overhang whose edges we're gonna brush with a little bit of beaten egg white so as to form a seal it's kind of hard to make out what I'm doing here but I'm just pressing the dough together and trying to fold it under itself so as to prevent a pie filling blowout note self pie filling no that's nothing then I'm just gonna crimp the edges decoratively the way that I would a normal sized pie and there you have it some little pies the size of cupcakes I know that these are a little bit big for little bits but I tried it with a mini muffin pan and they were too small to cut anyway we are cutting x-shaped vents in the top brushing down with egg white and sprinkled with Demerara sugar then we're placing these guys in a 325 degree fahrenheit toaster oven for about 30 minutes as you can see my first attempt exploded but the other two survived the journey and because I forgot to apply nonstick spray to my pen again I'm gonna try to get these guys out and onto a cooling rack as fast as humanly possible and they made it where they now need to cool completely with the normal-sized pie you'd be looking at about four hours again with these guys 45 minutes let's bust out the macro lens and look at that it still has a nice flaky crust and no soggy bottom oh you would like your tiny paella mode of course we have a tiny ice cream scoop at the ready and unfortunately trying to eat this pie normal style with a fork kind of bruinz it but that's the price you pay when you're living in a universe where your mouth is tiny and small and I gotta say it's a pretty good apple pie well spiced nice flaky crust and another member of the clean plate club so there you have it folks a fitting way to celebrate the return of Rick and Morty some little bits sorry I skipped the tiny fried eggs I was going to use quail eggs but those are surprisingly hard to find during a pandemic but I did eat a whole pizza plate of lasagna and a slice of apple pie it was a miniature mukbang [Music] you

Channel: Babish Culinary Universe

Views: 5,843,135

Rating: 4.9499426 out of 5

Keywords: rick and morty, rick sanchez, morty sanchez, cartoon network, rick morty, rick and morty lil bits, lil bits, little bits, rick and morty clips, food rick and morty, binging with babbish, babbish, pizza, cheese, apple pie, apple pie crust, how to make apple pie, how to make pizza, homemade lasagna, homemade, homemade pasta, how to make pasta, how to make lasagna, pear qwerty horse, babish rick and morty

Id: BxEDztBWdbc

Length: 13min 39sec (819 seconds)

Published: Tue May 12 2020

Reddit Comments

[u/Oh_I_still_here]

Dude you're nearly at 7 million subscribers, holy fuck. I remember when it was below 100k. Jesus time flies.

[u/Darwins_law]

Hey /u/OliverBabish, that was the Ooni Koda right? Smaller or bigger one? Can we get a quick review?

[u/YouCantHackTheGibson]

I wasn't sure if I would find this video tagged as "New Video" or as "Tiny Whisk and Friends".

[u/thefaceofyourfather]

^{lil’ bits}

[u/adhding_nerd]

I saw the ricotta and thought Brad had converted him on Ricotta in Lasagna from this video.

Edit: Oh and Babish with the Matt Stonie reference he also learned about at Bon Appetit

[u/Ollylolz]

Ooh, new kitchen

[u/ads9588945]

Can anyone tell me what the tin opener Babish uses is please? Looks great!

I'm so tempted by those tiny pizzas, they look like excellent cocktail party food that remind me of the tiny frozen pizzas I'd have as a kid

[u/Chriscftb97]

daaaamn, Babish flexing that Rolex Submariner

[u/AlienKinkVR]

Mild dissappointment you didnt tell us to eat some fucking shit you stupid bitches