Bon Appétit's Brad & Claire Answer Cooking Questions From Twitter | Tech Support | WIRED

hey I'm Claire soffits and I'm Brad Leone from bone Appetit and today we're here and we're gonna be doing Shep's support question number one the one kitchen gadget I will never get is a food dehydrator why is that a thing well because it's good at the hydrating food and if you wanted the hydrating food I mean I know a lot of ovens make dehydrating settings but I mean without if you wanted to make jerky or different little fruit leathers or Scobie snacks and you want a dehydrator well not all ovens have oh that low like some ovens bottomed out at 150 200 and sometimes you need a lower temperature to really dry something out fruit leather that kind of thing it's like if you're into food crafting maybe it's worth the investment if not yeah and I understand it's a big bulky thing to put on the on the counter but some of them are even collapsible I mean that seems like the least of anyone's problems next question okay does anybody know how to make kombucha tastes a little better the taste isn't too bad and I kind of like it but the aftertaste fits me there's a lot of complexities and layers to what could be behind all flavors of your kombucha maybe it's the tea you're using maybe you have some funky yeasts and bacteria in your atmosphere that are giving off all flavors maybe you're fermenting it too long and you add like fruit juices and purees right yeah so I mean if you're doing right out of the container the first fermentation right off the scoby people drink it there and it's quite nice it could be a little weird but I like to put it into a bottle and then hit it with a little bit of fruit juice and let that do a secondary fermentation at room temperature maybe that's where you can pick up a little bit more of a pleasant flavor I'm fed up with useless garlic crushing gadgets that split chunks out the side oh yeah big chunks out the side I'm considering getting a fine microplane grater top I mean I would say definitely get a microplane regardless of your garlic needs because it's so useful like grating nutmeg also do citrus zest yeah it's an indispensable kitchen tool when it comes to garlic like if you're trying to make Mayo or an aioli and you need like a garlic puree yes microplane basically liquefies it but if there's some cases where if you're brown and garlic and a pan like you want pieces clark to hard wants to know how does one bake bread without an oven there's only really one option that's to make like flatbread that you griddle unless you somehow like had a cold situation outside with a Dutch oven you like put the Dutch oven in the coals put the comb over and you create your own oven some flatbread is the answer next customer why is fermenting vegetables so much easier than pickling vegetables this is a serious question fermentation seems to be a bit more difficult process but in my experience it's much easier to do successfully I disagree with her I think there's so many more factors and variables that can change and and throw you off in fermentation it's easy to make things rot to do it in a controlled rot which I call fermentation it could be a little trickier pickling is a little bit more you have your recipe you have your stuff you add it and it's kind of set it and forget it so yeah I mean if you're in a time pinch a quick pickle for onions is super quick okay so we just add a little bit of water to this here pan little vinegar a little salt and sugar you really just want the salt in the sugar to dissolve and then you have a little jar like so with some onions in it or carrots or whatever you're into and then you just pour that right over wham-o Bama I mean you can let that sit for an hour too but really you know twelve hours overnight is fantastic where it'll really start to penetrate the vegetable that you're quick pickling and all those colors will start to bleed nicely and those flavors kind of marry well okay subete friends when it says range 1 to 4 hours WTH what the hell oh how do you decide this is an example of a sous-vide machine so you put this in your pot of water and it's a circulator maintains a temperature when it says cooking range 1 to 4 hours that gives you the window where you know you can pull off very similar textures you go past four hours you start committing it might start to change the texture of whatever you're cooking but it's usually that that kind of holding window do a little small batch and find you know a little tests you know and see what batch see what time you like the most alright where do you buy top-quality me make me personally do you shop for it at the grocery store or go to a butcher shop ok ok have it I would always recommend going to a small you know book shop where you can meet the people you can find out and talk to them you can you know see where their products are coming from and there's just you know there's traceability and accountability for each product yeah we're down in Central Texas in the hill country who they were dealing bison and chickens and you know and seeing how they treat them they loved those animals and the animals were happy they took them twice as long to harvest them because they didn't have they weren't pumping them full of stuff like grain to fatten them up quicker when you let it do its natural course you get a healthier meat you're gonna healthier products and you know it's a more ethical way of consuming news considering getting a blender to make smoothies in is it worth it better than the food processor we already have yes good even tools a food processor creates comedic chops basically creates small bits and you can let it go and it will make it it'll make a thing the blender it liquefies weird a little side-by-side yeah it's why in the Vitamix yeah it's not really a fair fight oh Claire its Barry the Vitamix versus oh yeah it's for the sake of science clay so it especially if you're using ice the the lender will crush the ice and much better than food processor when with the blender you got to add a little liquid usually to get it going which is fine because it usually wants that is the advantage of the food processor is you don't have to there does have to be like a critical amount of liquid for the start ready yeah ready oh no dad they'll have turbo yeah sure yeah here's looks like hell looks like bear scat oh I like to put a little mint in there look at that chunky Cheers Claire here's looks great have fun picking that I owe to you oh well visually she has a lot more chunks and bits going on I'm sure face fines it's not to the texture no mine's got that nice kind of bounce to it have a little yours yeah here dump that swell out focus player okay I'll take this fun when baking cakes sometimes you fold in and sometimes you beat in the ingredients how do I know when to fold and gonna need feeding folding is reserved for the operations that need to be done gently to like keep the volume in the mixtures and feeding is the make sense you want to vigorously combine two things cloud board I'm multiplying the recipe by 1.5 the original recipe calls for one and a quarter sticks of butter how much should I use my brain hairs I get more flour that's right one and a half batch is converting into tablespoons Porter six butter so a stick is eight tablespoons plus a quarter 10 days so plus five tablespoons is use 15 tablespoons right done yeah make you an expert all right what do you think about baking with Greek yogurt love it great idea say like substituting oil for Greek yogurt that might not work out but I love baking with yogurt and other acidulated dairy like sour cream because it adds a lot of tenderness to it makes good like a cake pound cake that kind of thing so it's doing a lot but it's I would not recommend substituting it for the pad can't do it in the recipe midnight Bananas Foster is great but does the fire part really have to burn off all the alcohol I think what Kyle's really asking is do you have to flambé you can just pour booze on it and eat it that's I mean at all its puff paint you can cook off the alcohol without having a flambe right the flambe is just the drama its but like yes I think you need to cook it because otherwise alcohol burn gets in the way of all the other flavors okay so we're gonna do a little flambé demo yeah we'll turn this up and would you say we have a little sugar in here brown sugar butter and cinnamon crumb dippin on trend up and done here's your banana hats no man you're just Asian applause chef love your eyelashes what was the question you gotta burn off your booze yeah how is he gonna shuffle um I think for a proper Bananas Foster you have to flaunt it you have to yeah today's baking status enthusiastic unskilled seriously how do I get the icing to stay on the cake they're taking this one's simple one absolutely make sure the cake is fully cooled because even a little bit of heat from the center of the cake will melt I think the mixer run off but if you're going for that look of like the really defined beautiful light drips you need a much thicker glaze I would hold back the liquid by half beerus fermenting vigorously it blew the air logoff exclamation point how do you get dried liquid marks off your wall beer is fermenting vigorously but it shouldn't really blow the lids off especially if you had the airlock it must have just been doing so so so much that the amount getting out wasn't enough so I had a kitchen to miss half recently we had an exploding can of sweetened condensed milk then determine the dulce de leche did I tell you the story no I didn't explode you leave it on the stovetop I didn't leave it on the stovetop but it happened and we had little ellipses shaped with marks fun every single wall of our entire living room and kitchen and the ceiling you might have to paint the ceiling because that's what we had to do really this like imprecise recipes exactly how of Jesus exactly how thick is a quote thick Savion for visual indicators like this or if this thick YouTube is a great resource do a little searching on YouTube for like sabe oh how to make something on you can see it so we're gonna show you really quick how to make the fix that me on what that means so this doesn't have too many ingredients when he got there we go to light him in both color and texture okay so that looks good I think so you can see take the second to dissolve okay so that's ribbon alright now you know that's right so this is a double boiler is very gently simmering water underneath you don't want the water to be boiling because you don't want it to over keep the bowl and the idea is that this becomes like voluminous at all triple at least in volume and you will see the ribbon again yeah I'd say that is a 6mm ribbon puts the back of the spoon volume oh it's got cookies Claire I'll read it to you I can never get my macaroons right help please what did I do wrong so these have what they call a foot if you go to like a fancy macaron shop you'll notice that little ruffled edge on the bottom so that's hard to achieve so they have the foot but the tops are uneven and cracked a little bit so that to me says that you're over beating the batter it's like you're working too much air into it mmm and then you're not folding enough after you're adding almond flour which depletes so it shouldn't split like that no it should be a really smooth non shiny like matte finish so try beating more after you incorporate the almond flour to take out some there give it a nice tap on the counter a couple times to bring out any big air bubbles then let it dry out on the yeah for you know 20 minutes and you can go longer so you develop the skin and then that'll help you get a really smooth surface you're not the foot so you're doing pretty well okay ovens don't cook food people cook food what's the best tool for cooking food ovens don't cook food well yes they do and people also cook food it's a symbiotic relationship BB business people cook food what's the best tool for cooking food people now then but then does it make sense Claire you solved the riddle all right Rachel McCain wants to know can I have duty the science of reducing a sauce before you yeah I got room or something yeah because even if you add like a cornstarch slurry or something or like a pheromone yay to a sauce if the sauce is watery the thickener will thicken it but it's not gonna make the flame I'm still gonna have to reduce it to the right amount right next question when making chocolate mousse to use egg whites or whipping cream a decision must be made this is a good question the problem with using just whipping cream is that it will it will actually fall like right it's not stable so the idea of adding egg whites and chocolate like you're creating this sort of stable mixture that in the fridge is maintaining as keeping that air so I would say go egg whites or both don't only don't just use whipping cream those miso paste go bad I have everything to try this but the miso paste is over a year old with no gates prints up no now you'll be fine I have one that's been sitting out at room temperature for about two years now and it just gets denser it just gets more like chocolaty and firmer I think the rule of thumb for like if something bad is it's not fine does it look fine if so it's probably fine all right Cal Wilson wants to know how does one poach in olive oil now strong won't isn't that just a fancy way of saying deep-fry this out of it no absolutely now poach is usually just submerged and low and gentle not fry the hell out of it poaching is like no color you're not trying to put color on it poaching is your crispy edges the opposite fry right let's move on Oman oh dear but cavity there's Brad do all of his own stunts does he need a body double my husband is available it's your doppelganger he's better way better looking than I am and yeah please email me a resume and we'll consider it I do all my own stunts thank you all right we answered a lot of questions yeah ton of questions and a lot of them we're good you know people really put thought into it and care about what they're cooking and I like that people were asking questions it means are cooking at home and trying new things and experimenting right and you learn more from the failures than the successes the only way you do it it's like just keep just keep cooking keep making mistakes and we'll help you figure them out

Channel: WIRED

Views: 2,932,235

Keywords: ba, brad leone, claire saffitz, cooking support, cooking tips, innovation, pastry chef, science & technology, tech support, its alive with brad, wired tech support, brad bon appetit, its alive, bon appetit brad, chef support, brad leone test kitchen, ba test kitchen, claire wired, bon appetit wired, tech support cooking, claire and brad, brad and cla, twitter question, bon appetit claire and brad, claire tech support, wired cooking, cookings tips, wired

Id: l-jltYocxJg

Length: 14min 7sec (847 seconds)

Published: Thu Mar 07 2019