I Tried Re-Creating This Vinegar Pie From Worth It

okay here i am in my own kitchen filming myself which is weird my name is andrew you might recognize me from the show worth it eating foods at different price points with my pals steven and adam or from the show eating your feed where adam the same adam challenges me to recreate foods from the internet and today i'm going to be doing a little bit of both today i'm going to be recreating one of my favorite dishes from worth it vinegar pie wait you guys never ate vinegar pie some of you savvy or viewers might say in our pie episode at our second location underbelly we're mainly eating this delicious carrot cake hand pie the restaurant actually had a few other pies on the menu that they wanted us to try this is the one that adam is giddily poking at with his fork super delicious and explores a thing that i'm really obsessed with which is the fundamentals of why something tastes good vinegar pie holy doesn't sound like it should taste good and yet this version was extremely delicious to get a little more background on this dish i'm going to be speaking with victoria dearman from underbelly about how it's made where it came from and how how does it taste good and why ah i want to see my big frying pan hey victoria thanks for chatting with me hey yeah thanks andrew good to see you again everybody that i brought up this recipe to is like what kind of pie a what pie nine years of my life hearing a what type yeah every person that came in thunderbelly there were two things their server told them to get korean goat and dumpling and it was the vinegar pot and there's a lot of people that are like man this thing is so weird just so good but so good yeah well i'll actually show you where i got the inspiration for it it's called hillbilly cooking jessica shepard got from maybe a garage sale he just writes yep and yes the recipe itself is up to translation i guess a nubbin of butter i made it at first with straight distilled vinegar oh interesting not good so the whole point of it is it's a pie that you can make when citrus is an infuser so i use steamed sugarcane vinegar and korean double strength apple vinegar are you willing to share more of the recipe with me for me to recreate it or is it more of a secret it's actually in chris's book that came out honestly confession it was probably my favorite pie i ate in the entire video not not about that confession thanks for chatting and i'll let you know how it goes send me a picture can't wait to see it all right bye so it's another day i've got the exact korean apple vinegar i wasn't able to get that second vinegar but i was following the underbelly recipe from their cookbook that used entirely just apple cider vinegar and since i'm exploring taste why not do a side-by-side taste test with my american apple cider vinegar is that weird maybe i regret this decision just just the smallest of tastes [Music] yeah very vinegary also incredibly appley by comparison this is bragg's much more like fermenty kombucha like while this one tastes like an apple sour candy that's great but i have the exact vinegar i need it's on to make the crust so in the underbelly book it recommends using a hand mixer i don't have a hand mixer but i do have a stand mixer as you can see i don't have adam here follow me along so i'm moving the camera i didn't realize how annoying that would be i'm going to put it in some plastic wrap and leave it in the fridge it's been 30 minutes the dough is chill it's time to put it in my tart pan i'm gonna grab some flour for my surface that is a uh a soft blob this feels incredibly fragile and now i'm going to do the thing that i've only watched other people ever do to try gently rolling this up this is i can already tell this is a huge mistake and then unrolling it my dough is not a circle so i'm filling in the cracks and crevices this looks like crap i know i know what you're saying you're not wrong next i have parchment into which i will pour old beans to weigh down the crust i'm now going to put this in the oven for 15 minutes okay it's been about 15 minutes time to check on the pie and remove the beans it doesn't look done but it doesn't look terrible that could turn into a pie 10 more minutes it's been 10 minutes uh i i don't i don't know this looks like it doesn't want to get any darker so i'm calling it there the next step is to make the filling and that's when the vinegar comes into play i am not a very well seasoned baker what are the things i'm gonna mess up so that's the best part about this pie meaning the words every time you make it is totally different okay so the biggest thing you want to watch out for is that it is a corn starch space so you do have to boil it like you gotta go for three ish minutes and what happens if you don't do that it'll be soup oh interesting well maybe i'll invent vinegar soup if things don't go well so starting off four eggs two cups of sugar which i mean i guess desserts just have a lot of sugar but i am i don't know a little surprise whisking this together until there are no more clumps the magic ingredient part one quarter cup two cups of water yeah this pan is definitely not large enough oh well lemon juice salt corn starch okay so now bring this to a boil whisking constantly not realize how stressful baking was i think this needs to like achieve the boil because that's what the instructions say but it also says whisk constantly i mean this is medium heat god this is the most stressful part of anything it's like the do nothing like i'm used to failing on eating your feet but failing is a lot less funny when you're by yourself are bubbles coming up yeah we got like a slow burble now oh it is quite thick now yeah it's like it's a pot of pudding now i see some dark bits so now i'm scared that it's burning on the bottoms but victoria said boil the crap out of it jesus it's only been one minute i can't do this for three minutes the smell oh you know the smell is not pleasant currently okay we're up to two minutes we're almost there this is the this is the stress we're right at three minutes i've got my butter here i have this vanilla paste okay it seems to be all incorporated it's my cooled tart here we go ready i have a little bit of excess here because i'm actually [Music] oh oh the last instruction takes some plastic wrap directly onto the surface so that it doesn't form a skin because this has to go in the refrigerator now overnight forgot that there was a uh separated bottom on the bottom of this one more quick wrap i think i'm going to call that a pie that's ready for the fridge so here we are pie has been in the oven uh not the oven the pie has been in the refrigerator overnight it looks like a pie but there's one more element that i want to recreate the caramel brittle this is not in the underbelly cookbook but this is the way that i had it at the restaurant so here we go one cup of sugar a quarter cup of water and now i'm turning it on like medium i don't know i've never done this before i think you're not supposed to stir it but i want to stir it because i can see where the sugar is it's kind of pushed away from the bubbles okay it's now a nice even bubbleage bubbles are trippy like a miyazaki movie where every bubble is a little creature trying to eat the air suddenly smelling very caramelly i'm at around 3 okay that goes off and now i'm gonna pour this on here a little bit of salt did i just make caramel that is freaking okay it seems firm i knew i should have done a better job getting those bubbles out there has got to be some baker's trick to get plastic wrap to be perfectly smooth on the surface still pretty vinegary in smell yeah look at that thing it's a freaking pie i'm dying to know how this tastes ooh uh oh i'm scared it feels very loose god hell yeah is this why they say easy as pie i the crust for sure look it's got that that that wobble the caramel this is a big sheet of something here it's definitely screwed up in some way that has this like cloudiness over it hurts my teeth so looking at our video the little shards of brittle are just cascading off the side should i just stab a little piece in this is my pie i think it's time to try it [Music] doesn't taste terrible it really does it does not taste the way that it smells i i don't know what to call the taste is this as good as the restaurant's version it's not no the crust is too thick i clearly screwed up the caramel it doesn't taste like a weird wacky thing it's just got like enough butter from the crust mellowness from this vanilla a sourness that is kind of familiar but it's still curious and interesting it's a pretty good pie i think the only thing i want to do now is see if adam wants a slice oh it smells like vinegar [Music] oh yeah [Music] you

Channel: BuzzFeedVideo

Views: 734,733

Rating: 4.966558 out of 5

Keywords: Andrew Ilnyckyj, Dessert, Eating Your Feed, Food Challenge, I Tried Re-Creating This Vinegar Pie From Worth It, K_fe, PL-WorthIt, PL-WorthItFood, Pie, Re-creation, Vinegar, Vinegar Pie, Worth It, baking, baking pie, buzzfeed, buzzfeed andrew, buzzfeed video, buzzfeedvideo, cook with me, food, food review, making pie, pie recipe, pies, recipe, stay home, taste test, vinegar pie recipe, vinegar pie taste test, with me, worth it recreation

Id: Em7u2BeQGP8

Length: 11min 20sec (680 seconds)

Published: Sun May 24 2020