I Only Ate Pixar Foods For 24 Hours

hey everyone this is inca and in this video i will only be making foods from pixar films for 24 hours first things first welcome to about to eat we're all so excited about this channel launch as most of you know i've been doing a lot of these 24-hour cooking challenges mostly the color foods ones but i've also done some pop culture themed ones like when i did the one with disney princess foods or the one with studio jubilee which was so fun today is kind of a continuation of that pixar films i would probably say they are my favorite films in the universe still makes me cry a lot i am really really really looking forward to this i'll be featuring i think some of my favorite pixar shorts and films so if we're all ready now let's get started on breakfast ready to make our first meal which will be the bow from the short bow this just had to be the one for me it was very touching in a lot of ways my mom actually made some bow with me a couple months ago when she was here it was such a lovely experience in chinese culture especially food and family is just so intertwined together when my mom calls me she doesn't say how are you doing she says have you eaten yet so i did also think about doing some of the other buns and breads that you see when the mom goes to the bakery in chinatown pineapple bun barbecue pork bun la boi bing which is a chewy flaky pastry but i do feel like bao is the one that i should go with it is actually a very commonly enjoyed breakfast food especially in taiwan as you guys might have seen in that worth it episode where we went to leo mama's dumpling place and had those amazing pork buns ugh so good so here's what i have for ingredients ground pork for the filling minced ginger some cilantro some scallions and a little bit of cabbage our family generally likes to put some cabbage and our dumpling fillings and bow fillings first thing i'm going to do is actually adding some water into my ground pork and mixing it clockwise in the same direction this is supposed to help make the pork more tender because you're essentially giving it moisture make it stickier so then later on when we make the filling it won't like fall apart i'm gonna do this for quite a while as well now that it is reasonably stickier i'm gonna add in the ginger which will help with that porky flavor make it less gamey the same thing with the cilantro here rice wine mixing that in it's starting to smell good already now i'm gonna go ahead and chop up my scallions the word bow in itself also is like buns if you pronounce it in a slightly different intonation ball actually means treasure jewel balls like jewelry ball bay is like baby parents sometimes call their kids that that's why bow in itself just means so much stir that up i do think that my ground fork is a little on the leaner side so i'm just going to add a little bit more oil here adding in some soy sauce some white pepper sugar looking more and more like it last thing now would be to add in the cabbage toss that back into the pork just incorporating it this is a familiar smell it reminds me of home so now that the filling is ready it's going to wrap it up get started on working the dough i'm just doing my usual recipe for the bao dough warm water flour yeast mixing that we have the dough forming now for the kneading part i feel like even this making of process makes me very homesick growing up and watching my grandpa do this my mom do this and now i'm continuing on the legacy this is something that you do put a lot of time and effort and patience in maybe that's why we always refer to our dough babies is exactly that there we go my little bow baby this is like many bows but look at how baby smooth it is i'm just gonna roll it out and divide it up looks like a dumpling wrapper but it's a bow wrapper take a generous scoop this is the trickiest part we have to pleat it pull it up and pleat pull it up and pleat it is not by any means a perfect bun so i'm going to go ahead and put my little bow child into the steamer cover him up i'm going to proof it before i steam it and see if he's grown a little bit the bow is done i let it rest after steaming it for a little bit moment of truth child please be okay my little bobe bow b seeing this little guy come out like this i feel pretty happy i'm just gonna go straight to eating it i already have some hot tea here some oolong tea i'm gonna just take a big bite and he's like a nice size too i'm gonna draw a little smiley face on here [Music] there's a good amount of filling there's a lot of flavor in there the skin is like it's not too thick which is perfect this is so good i also just realized i ate my kid with zero hesitation i am so sorry this really brings back so much memories eating with family remembering how we all made it together what a great way to start off the day also so thankful that bow was showcased in such an amazing pixar film i almost finished it already i'm gonna sip up my tea enjoy the snow outside and then i'll check back in so it's not too long after breakfast but i need to get started on lunch because once again i'm making more dough i am going to make the broccoli pizza from inside out i know they definitely don't try to make it seem appealing considering how much riley hates it but for some reason when i think of inside out one of my top pixar films of all time i think of broccoli pizza i want to make it for myself and try it and see if it is worthy of a joy emotion or disgust with that being said though i do want to try and make it a little more appetizing something like a three to four cheese broccoli pizza with some sort of white sauce and to talk a little more about the cheese here's some of what i have provolone over here some shredded mozzarella armigiano reggiano and of course the broccoli the first thing i'm going to do now is work on the pizza dough i've gone ahead and put in some sugar flour and salt add in some oil yeast mixture pour it in super carefully we're just making dough all day trying to get a shaggy dough i'm gonna go in with my hands i'm gonna try and just form a dough ball continue kneading until it forms a smooth ball lots of working my arm today pretty much there now looks so similar to a bow dough just going to let this sit for an hour and in the meantime i can put my other things i'm going to get started on my alfredo base that little yellow bowl that's my broccoli that i just prepared and cut up i'm going to add in my butter garlic heavy cream also adding in a knob of cream cheese i'm just trying to add things to make it taste good like i'm trying to prove a point it doesn't look super amazing yet but once it thickens i think it's going to complement my broccoli pizza really well pizza dough's expanded to twice its size now it's been like a little over an hour almost time for lunch so we're going to do that little test it's always the most satisfying thing and i'm just going to roll it out this is going to be really big here we have it i'm going to go grab my baking sheet now and the oven is going to be so hot there you go it's so hot it smells really good already add my cheese juice parmesan cheese good amount of cheese i feel like there's already way too much stuff going on also my broccoli here the most important part of this dish i've added in some oil and salt and pepper riley's gonna hate me but eat your vegetables the broccoli pizza is done this is what it looks like right now i can totally understand why a kid wouldn't like this smells like garlic creamy i gotta show you the pizza i just pulled it out of the oven it looks incredible wow can you hear it it's like crispy and then the cheesy goodness even the broccoli looks really good i wasn't even that hungry to begin with but now i'm like starving riley or whoever made riley if you're watching this i hope this changes your mind look at this i should probably go sit down but i also don't want to wait any longer because it's hot i'm not even gonna go grab a drink i'm just gonna eat it this is actually really good this sauce was such a good idea the broccolis have been roasted to a point where it's like softened there's like three different kinds of cheese and there's crushed it's like the golden crushed broccoli peas are rocks or maybe it just means i'm old i literally finished this slice so fast everybody should try to make this at home i have to promise myself i won't eat the whole pizza i'm only going to eat two slices otherwise i won't have stomach space for dinner and dinner is going to be epic i am back in the kitchen again i have my hair tied up because it is time to go into what is probably the most iconic pixar dish i thought about not doing it because it's been so overdone but it's also just something i've wanted to do for a long time so for dinner today i will be making the ratatouille from the movie ratatouille i'm always going to remember that shot when anton ego took that first bite of the ratatouille really cool thing about this movie is how the pixar team actually worked with thomas keller as a culinary consultant and that's why so many of the things that you see in the film are so accurate behind the scenes of what life is like in the kitchen the dishes you see and of course the creation of this particular ratatouille dish but that's also why the ratatouille we see in the movie is actually not your traditional old school ratatouille rather it's what we call a confi bialdi which is chef thomas keller's interpretation of a fancier ratatouille always wanted to recreate the scene so let me get started i'm going to make the peeper rod with a bunch of peppers tomatoes and onions because that's the first like red colored sauce we see being layered in the pan so i'm just going to slice these up you almost want to char these gonna pop in the oven while the red pepper is roasting i'm going to prepare my vegetables i have zucchini yellow squash tomato and i also have a very big eggplant which is a little troublesome because you do want the slices to be uniform but i'm gonna do what i can you wanna super thinly slice these i decided to get a mandolin to help me the only thing is these things are terrifying so i also bought gloves which are recommended if you're gonna use these better safe than sorry it is so thin and beautiful i just need to make sure i don't get too excited if you see how thin that is that's insane take a look at this eggplant and then at the zucchini i'll find a way to make it happen and that's it so here's what i have now now i think my red peppers are almost done so i'm going to take them out these are looking beautiful it's just very hot to the touch right now once you roast it a little bit the skin comes off so easy and i'm gonna let these cool a little bit while i start working on my tomatoes there's some onion garlic tomatoes i also put in some parsley thyme almost done at this point it's been reduced toss it into my chopped peppers giving it a good toss blend it up all right very fresh this is not ready now to do the plating so to start with i'm gonna layer on my sauce spreading it fully this is gonna be so good start building it just looking at the picture for reference here it's so cute it's like a little portion a one-person portion i just want to dress it up a little bit more finish it off now with some thyme and garlic now for the last part i'm so excited right now parchment paper on top now we're ready to pop this guy in the oven it's gonna be like two hours though i can't wait for you guys to see the finished product i'm back and i have changed out of my sauce covered shirt and the ratatouille is now done it smells wonderful peel this off look at that the colors are a little less vibrant now i'm just going to very carefully plate it and then dinner will be ready many hours later the ratatouille is done this looks so good the circle of sauce you see around the side that's actually the vinaigrette which was pretty much just some paper rods some balsamic vinegar oil and thyme the plating i tried to match it as best as i could my vegetables aren't standing as upright as i would like them to they got really tender in the oven i could have taken it out earlier but then you won't get as much of that like wonderful melt-in-your-mouth texture i have some wine with me let me give this a try i did not grow up eating ratatouille so there are no attachments there in terms of memory but i love how because it's so thinly sliced every slice is like super tender literally paper thin you don't even really need to chew on it too much i can almost feel it melting in my mouth which is such a wonderful experience remember that freshness it really comes through that like natural sweetness of the vegetable i love this vinaigrette i love how it's like slightly acidic wow portion size is a little small i would say but that's fairly normal i think at a fine dining restaurant i'm sure it's not the only thing he ate the other thing i wanted to say though is that i don't think it's too realistic for them to serve this to anton mainly because this took me like two hours to roast in the oven maybe they just have a different method of doing it but otherwise this was fantastic pretty much already done with my ratatouille i feel like this is just enough to hold me over until dessert which i am very looking forward to check back in real soon it hasn't been too long after dinner but i am really craving something sweet what i'm eating for dessert is actually the butter brickell ice cream that russell talks about in up so there's actually this part in up where russell shares with carl that him and his dad used to go get ice cream together his dad would get the butter brickell ice cream and he would get the chocolate ice cream at fenton's and fenton's creamery is an actual ice cream store in san francisco they actually do have the butter brickell flavor mentioned and carl and russell actually eat it together at the very end of the movie i thought it was really sweet and i'm also just very curious about this butter brickell flavor because i've never had it before but it's actually a chocolate coated toffee that was first sold in america like back in the 1920s and as a fun fact the original butter brickell formula was actually sold later on and we still get to taste it now in the form of heath bars except these are actually heath bits of brickell english toffee bits super crunchy and so yesterday i actually got started making the toffee slash caramel syrup which was basically a heavy cream butter light brown sugar i feel like my kitchen ended up smelling like a candy factory but basically once the syrup cooled down it just became like a very soft liquidy caramel which was absolutely wonderful and then i also made an ice cream base using half and half as my cream base and then adding in some sugar butter i also added in a bunch of salt to help with the sweetness the next thing was really to mix both of those together make sure they were incorporated and then chill them again before i combined them with some heavy whipping cream into my ice cream maker and basically once the ice cream was almost formed that's when i added a good heaping cup of heath butter brickell bits i may have added a little more than i should and then i just put it in a container and i popped it in the freezer now that it's been able to chill overnight time to give it a taste i may have also bought some ice cream cones because that's how carl eats it so i'm gonna scoop my ice cream in here oh look at that will you look at that scoop going in smells like toffee smells wonderful oh my god i think in general i just love the idea of incorporating toffee bits into desserts and ice cream it works so wonderfully well if you like flavors like brown butter toffee caramel you are going to love this it has been a wonderful 24 hours i think everything i had today was just better than expected forever gonna be a huge pixar fan i hope you guys enjoy this too and i'll see you guys soon bye you

Channel: About To Eat

Views: 1,193,251

Rating: 4.9709144 out of 5

Keywords: 24 hour pixar challenge, A.T.E., Andrew Ilnyckyj, Inga Lam, K_fe, about to eat, adam bianchi, bao pixar, broccoli pizza, broccoli pizza from inside out, buzzfeedvideo, cooking, food porn, how to make bao, how to make broccoli pizza, how to make pixar bao, how to make pixar foods, how to make ratatouille, inga, inside out, pixar foods, pixar foods for 24 hours, pixar foods for a day, pixar foods only, pixar ratatouille recipe, ratatouille, ratatouille recipe, viral food

Id: 39opX6-QJJI

Length: 18min 28sec (1108 seconds)

Published: Sat Jan 02 2021