Bon Appétit's Brad and Claire moments

I guess it's right Claire I mean all pasture I drys at the end of the day well put hey Chris Claire anyone you guys want to try this nothing else no salt no nothing you got nothing maybe we'll do one without we're gonna cook one with the co John here in the Test Kitchen we bounce a lot of ideas off each other we help each other and that was a good idea Thank You Claire Claire I think you might be on to something Claire you want to taste something yes taste the table Bryan first no no I haven't tasted it's like it's salty little spicier floral garlic hibiscus yeah yeah yeah tingles and nostrils a bit well we're also spooning it into our mouths you know habanero yeah that's cos Vinnie that's his Vinny rushed us on the fermentation Feeny's got to go to Virginia for Christmas so we had that way to go VIN I think yeah everybody's getting one in their stockings pretty good right classic yellow cake my favorite one great what do you think it needs like you want it to be chewy yeah cake isn't really supposed to be chewy Oh Brad just told me I should not make a good yellow cake I should make a bad yellow cake oh thanks a lot Brad they're really really delicious well cookies they're not making him again well Claire the stuff in peppers that's hot how do you say that cacao capsaicin thanks Claire she's a little happy hour or so perhaps oh my god Claire it's perfect half salad Claire oh my god perfect Claire half sour savitz this is how things happen organically Oh Claire what are you doing Louie acteve oh never use gorillas clear I just bought gorilla glue because I had to reglue the floor tiles in my bathroom and I know my god I walked I like walk was like uh-huh and then you can't like clean it up because hardens into cement can you come over and fix it okay never mind thanks Brad right you try make me go sure this is hard I need something to plug the end of these straws your poker face is impressive I could eat a entire package of those ha ha the only concern for me yeah that's a little a little too delicate yeah no too delicate I think I can't go putting a pack of those in your pocket definitely not no take this the right way ok but uh I can take it I think you did a better job than I thought you were gonna thank you it's a tricky one I like being underestimated then you come out on top totally okay well thanks hi guys hello alright today on it's alive it's getting weird but we're gonna be doing bread sourdough roll along Claire and she's a little bit more of the professional with the bread making process now we're gonna do 57 grams of flour to 57 yes yes I said so we kind of split the difference to go half a lot you have so that's a buck 25 in a buck yeah there you go look at me huh and you don't need to over mix the ideas really just to hydrate the flour and it's gonna do its own little funky thing yeah we've noticed it changed a bunch is a lot of active bubbles there and today what are we gonna be doing Claire so today we're gonna mix the dough with our starter boom float yeah check out some of the other start it worked just a little bit I think we're going a little aggressive with the size there [Laughter] like a brick actually the words the last starter the longer longer it'll take to ferment so why don't we had more because you don't always want or sure you don't want it to go faster necessarily because you want flavor development right time favor time equals flavor you be done this before bread done one before made may bread dough no well yeah well there was a time we shot okay so we don't even know how many hours it's been we lost count what do you think I think it's great well I got too much basalt on the butter butter is bad and gonna redo it guys I'm pouring oil on Brad this is great a little more my dry skin so call that right okay scoop your hands Vinnie can you hear me a bench scraper no gimme that bench scraper okay thanks well you want flex you can get in there metal sniffing yeah well in this stage we're just gonna cut the dough in half so like metal would work but this is just my I'm accustomed to this sand by I'm gonna say anything what nothing touches no yeah sounds like playing me bingo bango bongo yes I'm like in the words of bread known other way yeah oh no gonna look is good no you got it here I have an idea flip it into my hands this is terrible turn back over turn it back over this is not funny great mine was living great it'll be fine here I'm gonna turn it back over and we're gonna oh okay it's okay right yeah well what the hell okay because there's flour on it here what does well just be YOUnique something gonna no I'm gonna do a little stitching reminds me the ugly dog no no it's gonna look great and be great freakin Frankenstein baking some bread Jimmy great thanks Claire Mike now Brad it's me Claire Claire got sick last night she ain't feeling so well she ain't eatin a fermented garlic I should have cut your your scores a little deeper okay hold on yeah we're rolling right now we just wanted to say thank you for all your help and that we hope that you feel better and thank you for showing us your sourdough bread making ways Claire Thank You Claire means the world we'll see you on Monday drink lots of water and eat garlic okay okay bye bye I learned everything I learned I learned from Claire it's fine she basically made it Claire wish you were here but I thank you for showing us the ways and sharing your knowledge yeah it's much more Shido like don't you think I think we are certainly getting there oh we don't seem really you're crunching them or I just haven't had him in two decades I did ask Brad to order on Amazon so that's I don't know I've never used it before he'll probably know how it's like you ate it hot you only what you eat it hot you happy with the pace I feel like not anymore you just told me it was bad bread your honesty is admirable but also kind of soul-crushing I think I should bake fence or like really try them out yeah really yeah okay a little more lumpish yeah and then just like 12 times crunchy a little bumpier yeah that looks like frickin Cheetos yeah so are you guys ready to taste the final version okay it's almost too classy to eat you're gonna say compliment you're in the Pirates okay extruded cheesy Chris I will take it that's a great yes I'm not upset about that I have tons limited to this girl she trained thank you it took it only took three days I think you achieve the full 12 times crunchy you didn't eat at eat oh there you go I get the dehydrator out will you set me up with a dehydrator I'm sorry nevermind Scott to be a little trapezoid right that's the shape trapezoid yeah well I did a sugar cookie base my idea is to grind up sugar cookie mix it with granite rice krispies not a kick-out no I'm not I didn't say with a KitKat obviously Brad it's not this is not enough it's not like I made a KitKat here try it it's totally different than the first one it's like not Airy enough I mean it's flat maybe scratch the cookie can just go grace crispy with a light dusting of flour spritz a little of water and a little bit of paste I don't think it's gonna work Oh what's this that's a waffle cone maker I mean you just found it cut it but still it's gonna come down to the batter do you want to try that Rice Krispies thing and let me know how it turns out I want yeah what are you doing right now are you busy I think it's crazy enough to work you want to win do you want a scoop like how long is the tape it looks pretty good oh my god well I gotta read this down what you add a spoon tastes like burnt no all right down that looks pretty good oh it looks great a lift cooing it's a little sweet so is that like 20 sides a second for a second beside yes I said you're trained again I'll let you know do you want it in take a look take a look watch me make this one I think you're in the cookie cake region again [Laughter] oil it's not butter yeah I am going to ignore what Brad said hey Britain oh yeah right yeah yeah best one yet ship it oh listen to this in a room that's warmer than 70 the chocolate may never be able to be tempered any word maybe see I can't I'm having I can't really split them without one of them kind of breaking here now try it who the hell I want I want you to know that I can accept zero criticism right now just tell me that I did it it'll stick on the walls bothering that I think you do a great job there AJ said visually thank you okay I think you've improved it definitely oh my god thing

Channel: Sid Sid

Views: 1,426,438

Rating: 4.9243093 out of 5

Keywords: Brad, Claire, Brad and Claire, Bon Appetit, bon appetit, brad and claire, Blaire, crad

Id: VSzKxOmEaME

Length: 13min 2sec (782 seconds)

Published: Thu May 03 2018