- [Babish] This episode is
sponsored by SimpliSafe. SimpliSafe is a reliable award-winning home security system. Even better, there's no contracts. But maybe the best part is
how easy it is to set up. You can definitely do it
yourself in under an hour. Visit simplisafe.com/babish to learn more. - I used to be like you, thinking I could make
the city follow my rules. I told off line-cutters
and movie-theater-talkers. And for what? Did anyone cheer me, or
name a sandwich after me, that would maybe be
turkey, pastrami, Swiss, Russian dressing,
coleslaw, and potato chips? - [Babish] Hey, what's up, guys. Welcome back to "Binging With Babish". For this week, we are concluding my
unintentional sandwich trilogy with the Liz Lemon from "30 Rock". An inspired spin on the classic Rubin that includes the addition
of coleslaw and turkey, and for crunch, potato chips. Now in the past two weeks,
we've made our own baguettes, our own deli meats, our
own mayo, our own bread. So this presents us with
the interesting opportunity to make our own potato chips. We're gonna start by rinsin' and scrubbin' three large russet potatoes. And begin shaving them into thin slices using a mandolin on it's thinnest setting. We're slicing the potatoes directly into a cool water bath so
that they do not discolor. Also, it's gonna help wash
off any excess starch. Let the potatoes rinse
under cool running water. While we bring two quarts
of water to a boil, spiked with two tablespoons
of white vinegar. This method from, you guessed
it, J. Kenji Lopez-Alt, calls for par-cooking the
potatoes for about three minutes. This is gonna help us get
rid of even more starch, and leave us with a
light blonde fried potato instead of a dark brown one. We're spreading these out on paper towels to let them cool and dry
for about 10 minutes. And then they are headed into some 325 degree Fahrenheit vegetable oil. Where they're gonna fry for
about five to eight minutes, during which time they need to
be flipped pretty constantly. I found that these chefy tweezers were the perfect tool for the job. I'm going to fry these until
they look just shy of done, because they're gonna continue to darken once they've left the oil. We're then sprinkling
them with kosher salt, as soon as they hit the paper towel lined
rimmed baking sheet to cool. Otherwise the salt will not adhere. Rinse and repeat with
the remaining taters. And there you have it,
homemade potato chips. Which I would characterize
as just a little bit better than the store bought kind. They tastes more potatoey, which I liked, but I think I'd rather just pay 99 cents for a 50 gallon barrel of chips. A homemade version of a
thing I can always get behind is homemade bread. Specifically marbled rye. Into the bowl of a stand mixer goes 360 grams of all purpose
flour, 185 grams of rye flour, 45 grams of potato flour,
28 grams of dried milk, a teaspoon-and-half of onion powder, one tablespoon caraway seeds, two-and-a-quarter
teaspoons of kosher salt, two tablespoons of sugar, on
the other side of the bowl, and two teaspoons instant yeast, in this recipe adapted
from King Arthur flour. Tiny whisk everybody together. And then we're adding 400 grams
of room temperature water, and 35 grams of vegetable oil. Introduce everybody to a dough hook and need on medium-low speed
for five to eight minutes. Scraping down the hook as you go, if the dough starts to climb it, until you have a soft,
bouncy, rather sticky dough that clears the sides of the bowl, but is stuck to the bottom. We're gonna turn this guy out onto a lightly floured work surface, and knead by hand for about one minute, just because it feels like
the baker-ley thing to do. Form into a taunt ball and
drop into an well-oiled bowl, large enough of the
dough to double in size. Cover it with plastic wrap, and let rise at room temperature
for one-and-one-half hours. During which time the dough should, as you may have guessed, doubled in size. Turn it out onto an unfloured work surface and divide in half. This, my friends, is
where the marbling begins. Wrap one of the halves in plastic wrap, and place the other half in
the bowl of our stand mixer. Where we are going to mix it with one tablespoon each,
rye flour and cocoa powder. Don't worry, it's not gonna make your
bread tastes like chocolate. It's just going to darken its color so we can achieve the distinct
swirl throughout our loaf. This should take about three minutes. Make sure you scrape down the dough hook, so it's getting evenly mixed. And retrieve once the cocoa
is fully incorporated. Next step, on a generously
floured work surface, we're gonna begin to roll
out our lighter dough into a rectangle. We want it to be about eight inches tall and roughly the width of whatever loaf pan we're gonna use. Once that is achieved, we're gonna do the exact same
thing with our cocoa dough. Lay it at the top of the lighter dough, and begin rolling into a loaf. Be sure to roll it up tightly enough, that there are no trapped
air pockets betwixt the two. Once that's done, we're gonna place it seam side down in a well-oiled loaf pan. Where it shall undergo the post penultimate proofing
process, or the final proof. Under a loosely tented
sheet of oiled plastic wrap. Again about one-and-a-half
hours or until doubled in size. During the last half hour of proofing, we've been preheating our oven
to 400 degrees Fahrenheit. And now that it's bakin' time, we're gonna brush the
loaf down with one egg, beaten together with
a tablespoon of water, and score the loaf deeply thrice times. We're then gonna do our best to loosely tent the pan
with aluminium foil. And this guy's headed into the
oven for 15 minutes at 400. Then we're dropping
the temperature to 350, and begging for an additional 20 minutes, uncovering and baking
for a final five minutes. Until you got yourself
a picture perfect loaf, that temps between 195 and
205 degrees Fahrenheit. Extracted it from the loaf pan and allow it to cool
completely on a wire rack, at least three hours. Cutting into bread prematurely
will ruin its texture. So don't skip this step no
matter how tempting it smells. Check out that swirl. Slice up some slices, and we're nearly ready
for sandwich assembly. Only two things missing. First, a Russian dressing. Into a bowl goes two tablespoons
of finely chopped onion, one cup of our homemade mayo, quarter cup of chili sauce,
two teaspoons of horseradish, a dash of worcestershire sauce,
and your favorite hot sauce, a pinch of salt, and a
little shake of freekeh. There you have it,
homemade Russian dressing, anywhere from 100 to 500 times better than anything you can get out of a bottle. Next up, coleslaw. We're going to finally chop
about two cups of green and a half cup of purple cabbage. Peel and finally shred one small carrot. We're going for a sort
of rainbow slaw here. Finely chop one small dill pickle, about two tablespoons worth. And then I'm adding
one-third-of-one-cup of each of our homemade mayo and sour cream. Not a traditional ingredient,
but I sure like it. A tablespoon or two of pickle juice, one or two teaspoons
of white wine vinegar, a little shake of horseradish,
one tablespoon of sugar, a little shake of celery salt, and a few teaspoons of
freshly ground black pepper, seasoned to taste. And there you have it, homemade coleslaw, ranked best in its class
by JD Power and Associates four years running. A perfect source of
both moisture and crunch in our final sandwich, which
it's finally time to finalize. I'm gonna start by spreading
a thin layer of Mayo on one side of the bread and
toasting it in a frying pan, which is gonna give it a
delicious crunch and crust. We're arranging these on a wire rack, so as to maintain bread
integrity, bread-tegrity. And then starting to
stack high with pastrami, two slices of Swiss on
the sandwich topper. Then we're placing the coleslaw in the middle of the sandwich, between the pastrami and turkey, which I think will help prevent it from squigging out the sides. Top up with a generous
dollop of Russian dressing, and assemble. And there you have it, the, oh my God, I almost
forgot the potato chips. Ideally I'd want to put these
in the middle of the sandwich, but since that train has left the station, we're just going to stack them
on top and crunch 'em down. And there you have it, the Liz Lemon. This truly is a sandwich
worth having named after you. Let us examine our third
cross-section in a row, which is basically just
Christmas for Babish, and tuck-in. Now I will tell you truthfully, that this is maybe the best
sandwich I've ever had. Toasting the bread only on
the inside of the sandwich, brings plenty of crunch without tearing up the roof of your mouth. Potato chips bring lots
of crunch and salt, and everything is just delicious. Even if this weren't my actual lunch, it would be a member of
the clean plate club. Thanks again to SimpliSafe
for sponsoring this episode. SimpliSafe is a reliable, effective, and award-winning home security system. You can choose which pieces
are best for your home. Door and window sensors,
HD cameras, motion sensors, temperature sensors, glass
break sensors, and more. Once you get your equipment,
set up is easy and fast. Pick the monitoring
plan that works for you with no contracts. The SimpliSafe monitoring
center will call the police if alerted to anything. Visit simplysafe.com/babish to learn more. The link is in the video description. (upbeat music)
I just started a re-watch of 30Rock yesterday. How serendipitous
Every Babish sandwich video: "This is maybe the best sandwich I've ever had."
Speaking as a British person, the addition of crisps to any sandwich is a recipe for success.
EVERYONE SHUT UP, SHUT UP LUTZ
Thank god its not Blimpys lol
I've seen a turkey/cole slaw combination of a Rueben called a Rachel in a lot of places. It's freaking delicious and this is next level.
If (When) the Brewpub opens, I'd love to have one.
Add one more slice of bread and that's basically a New Jersey sloppy joe.
This is what we call a sloppy joe in NJ, without the chips.
Whoever is doing the editing for some of the recent videos needs to tone down the color saturation.