- [Andrew] This episode is
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if I do say so myself. Get 10% off your first Squarespace order by visiting squarespace.com/babish. - I made 'em extra sloppy for yas. (lunch lady laughing) I know how yous kids like 'em sloppy. (lunch lady laughing) - Lady you're scaring us. (kids laughing) - Hey, what's up guys. Welcome back to Binging
with Babish where this week as you can see, I have
the correct walk-on shot. Indicating that this week
we are making sloppy joes. As you can see, this is a
three ingredient recipe. One pound ground beef,
burger buns, and Manwich, which I think legally
speaking also makes this a "Futurama" episode. Do I get points for that? I don't know. Anyway, let's get started on
our extra sloppy, sloppy joes. We're starting by
browning our ground chuck in a large saute pan over medium high heat until it has reached the
classic brown on the outside, no longer pink in the
middle state of matter. Add our can o' Manwich. Mix around and cook
together for about a minute, pile high on a bun, and
that's all there is to it. I'll see you guys next week. (upbeat music) Yeah, yeah, I'm just
screwin' around, sorry. Of course next up we're gonna make everything from scratch. Starting with our own potato
rolls from this recipe courtesy of King Arthur Flour. In the bowl of a stand mixer we are combining 360 grams
of all purpose flour, 45 grams potato flour, 28
grams dry non-fat milk, two tablespoons of sugar, and two teaspoons instant dry yeast. Tiny whisk those to combine, and then we're adding a teaspoon
and a half of kosher salt, 230 milliliters lukewarm water, and 60 grams unsalted
room temperature butter. Affix dough hooks and let
it knead everything together on medium, low speed until
it forms a cohesive dough. Which we're then going to allow
it to knead on medium speed for five to seven minutes until smooth, and elastic, and supple. Then this guy's headed
into a lightly greased bowl where it shall rest
undercover of plastic wrap for just about one hour, or
until roughly doubled in size. This is going to depend of course on the temperature in your kitchen. Once it's just about doubled. You want to show the audience, Andy? There you go. We're going to divide
it into six equal pieces for which a greasy scale comes in handy. Weigh the whole thing,
divide that number by six, and divide into six portions making sure that each
weighs the same amount. This of course will result in six perfectly evenly sized balls. Which we're gonna stretch
until their tops are taught before placing on a lightly greased, parchment paper lined, quarter
sized rimmed baking sheet. Lightly grease their tops,
lightly grease some plastic wrap, and loosely cover and allow
to rise at room temperature until once again, doubled in size. Then, after we've very carefully
removed the plastic wrap. Careful. These guys are headed into
a 350 degree Fahrenheit or 175 degrees Celsius
oven for 15 to 20 minutes until deeply browned and
looking ready to drink up some melted butter which we're
gonna brush their tops with. Then we're allowing these
guys to cool completely on a wire rack, at least two hours. During which time we can
start messing with our meat. "America's Test Kitchen" has a great tip where they combine half
a teaspoon of baking soda with a little bit of water, and add it to our one pound
of store bought ground beef. Along with a teaspoon of kosher salt, mixing by hand to combine. This alters the pH balance of the beef which apparently helps it
stay moist during cooking. Let that hang out for 10
minutes at room temperature while we prep our veggies. One half cup each red bell
pepper, green bell pepper, and white onion. Also, this is totally optional. I like to mince up two
thick slices of bacon which has the obvious benefit
of bringing bacon flavor to our sloppy joes. Start the bacon bits out in a cold pan, this helps their fat render out
more easily without burning, and cook for about five
minutes over medium heat until crisp and most of
the fat has rendered out. Then we're gonna pour off all but about two tablespoons worth of that bacon fat, and into it we're gonna dump our onion, letting it sweat for a couple
of minutes over medium heat, scraping up all that good stuff off of the bottom of the pot. Then adding our red and green bell pepper and really cooking these guys thoroughly, like four or five
minutes over medium heat. I want them caramelized and soft. Then we're scootin' 'em out
to the outside rim of the pan so we can drop in our beef, giving it direct contact
with the bottom of the pan is gonna help it brown rather than steam. But eventually we're gonna
have to mix everybody up and cook everybody together. Then once the beef is
still just a little pink, we're gonna crush in two cloves of garlic, add a tablespoon of chili powder, and two to three
tablespoons of tomato paste, mixing these in and
allowing the tomato paste to cook a little bit the
same way that we would with like a red sauce. Then we've got a whole
bunch of fat swimmin' around so we're gonna add about a
half a tablespoon of flour. This is both gonna
thicken our eventual sauce and help emulsify the fat into the sauce. Speaking of which, here
comes an eight ounce can of tomato sauce, a quarter cup of ketchup, and about a tablespoon
of Westchester sauce, an optional teaspoon of paprika, an optional half a
teaspoon of mustard powder. Toss our crispy bacon bits
back into the bathtub, and why not, a tablespoon
of red wine vinegar. And I know the ingredients are starting to really add up here, but I like a teaspoon of chicken boullion, and a tablespoon and
a half of brown sugar. Then I swear, we're all done. Except of course, for some kosher salt and freshly ground black pepper. Then, all there is left to do is simmer it for about 10 minutes, divide in half, and toast and butter our
homemade potato rolls. I like doin' this because
it prevents the bun from absolutely dissolving
the way they so often do in a sloppy joe context. Pile it high, top it up, and there you go. I know it's a lot more complex than your average sloppy joe recipe, but it's also a lot better. You've got some lovely
barbecue flavors here, some playful rivalry between
sweet, and sour, and savory. And of course a whole bunch
of still crispy bacon. And it's a member of the
clean plate club, sort of. But how can we take the sloppy joe formula and turn it really bat (beep) crazy? For that, I think we need
to deconstruct a sloppy joe. I'm starting by making some
confit cherry tomatoes. Arranging some still on
the vine cherry tomatoes with a few cloves of garlic, a couple sprigs of fresh rosemary, and covering everything with
a whole lot of olive oil. I want everybody submerged. Then this guy's headed into
a 275 degrees Fahrenheit or a 135 degrees Celsius oven
for one and one half hours, until the tomatoes have
burst and caramelized, and the garlic is a pleasant
nutty brown, and deeply soft. Oops sorry, there was
also bay leaf in there, I forgot about that. These guys are all headed
onto a non-stick wire rack to drain while we prepare
our other elements. These tomatoes are gonna cover our bright and acidic flavors, but we still need a deeply
rich and savory sauce. So in a large saucepan,
I'm combining half a cup each flour and vegetable oil, and cooking over medium
heat for 20 to 30 minutes to make a Creole style-- Creole cuisine take four. - Cajun. (clapping hands) - This is Creole cuisine
take five. (clapping hands) - Cajun. - [Andrew] Creole food, take six. (clapping hands) - [Isaac] Cajun. - [Andrew] Oop sorry
Isaac, Cajun style roux. Once it is the color of dark chocolate, I'm gonna start by removing about half 'cause I made too much. And whereas Cajun gumbo would
now add the holy trinity of bell peppers, celery, and onion, I'm going to add red and
green bell peppers with onion. If you couldn't tell before,
I'm just making this up as I go along. I'm gonna saute those in the
hot roux for about 10 minutes until deeply soft and caramelized, add a couple of tablespoons
of tomato paste, and let that saute for about a minute. And then slowly add one
cup of homemade beef stock. My idea here was to sort of make a Cajun style sauce Espanol, a sentence that I'm pretty sure has never even been said accidentally. After cooking this together
for about five minutes I'm gonna bring back some
of the sloppy joe flavors, tablespoon of red wine vinegar, two tablespoons brown sugar, one teaspoon each chili
powder and paprika, half teaspoon of mustard powder. And what the hell, a couple
of tablespoons of ketchup. What resulted is an
actually pretty genuinely delicious sauce that straddles the line between barbecue sauce and gumbo. I fully intended to just
strain out the sauce but then I tasted the vegetables and they turned out to
be the star of the show. While that cools, we have to deal with the
bun factor of this equation. What I'm doing here is a
technique that I learned from one of my favorite restaurants. I have frozen one of our
burger buns rock solid and I'm using a deli slicer
to make paper thin slices. Granted, they used to
do this with baguettes and not burger buns, but whatever. I'm then arranging these
slices on a quarter sheet, brushing them down with
olive oil on both sides, and then weighing them down
with yet another quarter sheet brushed down with olive oil. This prevents the crisps from curling while they're baked, which
we're gonna do for 10 minutes in a 375 degree Fahrenheit,
190 degrees Celsius convection oven for about 10 minutes until we've got ourselves
some lightly browned, wafer thin little doilies, that I'm gonna go ahead and
call burger bun crostini. Go ahead and set those aside to cool because we've got one more
element to tackle, the beef. And what is the fussiest, most Gastronomique version of ground beef? That's right, tartar. So I'm hacking off about a hundred grams worth of the finest filet mignon that I can get my hands on, and on a sanitized cutting surface removing any connective tissue and chopping it finely into
our quote unquote ground beef. Which I'm now gonna mix with one of our confit garlic cloves, chopped and mashed, a few tablespoons of
our Cajun gumbo barbecue sloppy joe sauce, and some
of those sauteed vegetables, everything cooled completely of course. Mix to combine, seasoning
gently with kosher salt and freshly ground pepper. And with that we're ready to plate up on a chilled piece of slate. I'm dropping the beef into
a three-inch ring mold, tamping it down evenly with a spoon, and gently removing the mold to reveal our haute cuisine beef puck. I probably could've made
that sound more appetizing. Then I'm topping this guy up with five of our still on the vine
confit cherry tomatoes, flaking with our burger bun crostini, posing really quick for the thumbnail. And there you have it, our
deconstructed sloppy joe. But how does it taste? And I know I'm biased
because this is my creation but I gotta say, I
actually really like it. The burger bun crostini are
marvelously delicate and crisp. The beef is rich and hyper savory from gettin' the Cajun treatment, and the tomatoes offer a
bright, vibrant contrast. But how does it stand up
to the other versions? Well, as evidenced by this
shot, we enjoyed all three. Thanks again to Squarespace
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That last one isn't a Sloppy Joe, it's an Untidy Joseph.
Yes, the ever important Westchester sauce.
I am slightly disappointed at the lack of Lunch Lady Land references.
Wait -- so you can eat filet mignon raw?
Never stop “messin’ around” Babish! That was a great one!
Hmm, I get that Manwich is probably the typical Sloppy Joe sauce, but my mom always made it with Sweet Baby Rays.
At the same time, shit, this is easy to recreate and might be dinner tonight.
What did you do with all that extra sauce?
This is like a Babishian take on a /u/cocktailchem video. Sloppy Joes three ways: basic, pro, and chemist!
Also a suggestion: ease off on the saturation a touch. That ground beef almost looks radioactive.
I always thought Manwich already had the meat in it. TIL.