2 Ingredients Condiments that Anyone Can Make...

a condiment is a spice sauce or preparation that is added to food after cooking to impart a specific flavor to enhance the flavor or to complement the dish now this definition of a condiment on wikipedia is a bit all over the place right here it says the exact definition of a condiment varies which i totally agree with it is tricky to nail down exactly what a coniman is you take something like ketchup which is definitely a sauce but is widely considered a condiment or soy sauce which has sauce in the title but most people would consider soy sauce a condiment but for this video we need some parameters and for me i think a condiment is something that is simple just a few ingredients but it doesn't just have to be added to your food after the cooking like it says here you can definitely add a condiment during the cooking process to enhance the flavor as well so in today's video i'm going to be showing you five different condiments that are all very simple just two ingredients each that you can make completely from scratch and when we have these simple but really flavorful condiments around and available and ready for use well you know what that means i think the one definition that everyone can agree with a condiment will enhance the flavor of your food can you make mustard with two ingredients and the answer is yes you definitely can through the power of magic or fermentation in this case when you ferment mustard seeds these have been fermenting for two weeks you unlock a whole other dimension of flavors through lacto-fermentation so by doing that we don't have to add all of these extra ingredients now if you're new to fermentation this is probably the easiest fermentation project that you can do get a glass mason jar i'm filling it up with one cup of black mustard seeds one cup of yellow mustard seeds i guess that's two ingredients but you get the point you could use one color if you want then i'll add two cups of water and one tablespoon of salt and the most important ingredient is some type of liquid that's gonna lower the ph of the liquid to create the right environment for the fermentation of the mustard seeds so for me i used some plain kombucha that i had fermenting which has a very low ph which will start that lacto fermentation process but you could use some sauerkraut juice you could just use some vinegar that you have in your pantry and that will work just fine now that's pretty much it you just lay the lid on top you don't have to screw it on and place that on your counter for at least a week and just give it a stir every day or two and you'll see after a few days there's gonna be a few bubbles here and there and that's a good sign that the fermentation is active so once the mustard seeds are fermented like this you can store them in the fridge and just toss them into whatever recipes you want a sauce a dressing they're good to go but i'm going to take it a step further and process these into some ground mustard so i'm using a pestle mortar for this but you could definitely use a blender like that or a food processor would work as well i don't know maybe you could even juice it let me try juicing it see what i care drain them off do not throw away this fermented mustard liquid that is precious right there start grinding now guaranteed this is the best mustard you've ever had it's just mustard on steroids it's intensified and i will be showing you a recipe later i'll be showing you recipes for all of these condiments but i actually need another condiment that's coming a little later to complete that recipe so stay tuned this next condiment is an aromatic oil which is one of those things when you just have a round you're gonna find uses for it and it's going to enhance the flavor of your food which is the goal of condiments now there are endless aromatic oils you can make if you're doing a lot of asian foods you might want some type of chili oil or ginger or scallion oil but for me i've been making a lot of pizza recently a lot of pizza this summer so i'm gonna make an herb oil specifically an oregano oil that i can drizzle on top of pizzas and other dishes pasta dishes you'll see it come up later don't worry so many ways to make an aromatic oil in this case i'm doing pretty much the easiest way so fill up your jar with the amount of aromatic oil that you want i'm just filling up this little mason jar olive oil is the oil that i want because i'm making a lot of italian and mediterranean food coming up dump that in get your pot on a medium heat and then i have some beautiful oregano right here you can use any herb you want but since it's two ingredients i'm keeping it very simple throw in a few sprigs of that now if you want an even more enhancing oil throw in some dried chilies or some chili flakes a chili herb oil in my book is always better but i'm sticking with the constraints of the two ingredients for the video now a thermometer is really gonna help you for something like this it's not mandatory but i'll be checking the temperature and when it gets to around 200 degrees i'm gonna turn it down to a low heat and just maintain that temperature for about five minutes so let's check this so yeah we're up to temperature we want to be hovering around 200 degrees but you can go a little higher i just want to be gentle with these herbs you can see there's just a nice little simmer little bubble of the oil now i'm going to turn my heat from a medium to just a low heat and just maintain this bubble for the next five minutes to really infuse those aromatics into the oil there you go that's your aromatic oil right there beautiful you can keep this out just make sure it's away from the sun in a cooler place so it doesn't spoil and the beautiful thing is since we did heat up those herbs they're a bit sterilized in there so they can stay in this oil and continue to infuse it will just get better over time and lucky for me it's lunch time and i'm gonna make something special i've got this dough left over from yesterday that's busting right out of this container so i'm thinking i just dump it in here and make some type of pizza focaccia creation with a little bit of the good stuff on top so i oiled up this pan and i popped in my dough and i just let that sit for about a half an hour so it proofed a little bit into the pan and i'll spread over my tomatsky by the way if you want your furkacha pizza nice and crispy make sure you've got plenty of oil in there and hit it with the mulch i got my oven pranked on max right now i'll throw that in for about 15 minutes ready [Music] golden oil just to drizzle like it needed any more oil but that yes basil double herb action little salt come on it's a pizza party in here [Music] see this is so simple to make but it's the type of thing that you would see in a high-end pizza shop that takes pizza from really good to just extraordinary it's like what is that flavor what is that extra something well it can be an aromatic oil now if you've ever made homemade hummus you know you got to use a good bit of tahini and i'm sure you just used the store-bought stuff but if you want to make life-changing hummus you make your own tahini and it's actually really simple to make and we can use it for a few other really delicious things as well tahini is super simple you just need a lot of sesame seeds i got this big old bag on amazon i'll link that below and i'm gonna get my pot on pan my pan on a medium heat one cup two cups three cups four cups just let these toast for a few minutes monitor this so it doesn't burn and you're good to go it's been about five minutes it might be a little bit difficult to tell but you can see they're shiny the sesame seeds have changed from bright white to a more pale color with a few brown seeds we don't want to toast the hell out of them we just want to get the juices flowing and if you smell it right now it smells like tahini but we gotta process these to get the actual paste i'm using a high speed blender for this you can use a food processor as well i'm going to dump my toasted sesame seeds right in there i'm going to start this off on a low speed see how it's starting to form a paste right here that's what you're looking for [Music] so this is the furthest you can really go without the addition of oil i'm gonna add one tablespoon at a time and this will help it really get nice and creamy all right let's try that over four cups of seeds i used four tablespoons of oil now are you kidding me with that we made tahini that will be the best tahini you have ever had fresh pressed and this is a great trick see how i've got a bunch of tahini still left in there well in middle eastern cuisine there's something called a tahina sauce which is taking tahini and making just an incredible all-purpose creamy sauce with it so rather than cleaning this out let's just turn this into a sauce it's probably if i had to guess a little less than a cup of tahini so what i'm gonna do is take a few garlic cloves smash those add those to the mix juice an entire lemon add in a few cumin seeds which is optional but they do add a really nice depth of flavor and then a little bit of water to thin it out and finally salt and pepper to season and you've got a beautiful dressing or a sauce you can afford to drizzle over some falafel or anything really so good now if you make this you're setting yourself up for an incredible hummus of course one of the best uses for tahini but if you happen to have something like this in the pantry well then you might just be in store for the best hummus of your life which is about to happen in this food processor right here but first of course we need chickpeas and if you want to make the best hummus you can't use the canned stuff you got to use the dry stuff so i soaked two cups of dried chickpeas in water overnight and i got this then i threw those in the pressure cooker for about 20 minutes until they were nice and soft chickpeas most people underestimate the amount of tahini you need for a good hummus but we're going to use about half of this maybe maybe a cup one garlic clove i'm juicing in one lemon and finally salt now you really want to let this go for a while until it is creamy and smooth traditional hummus doesn't have oil in the hummus it has oil on top of the hummus so this is a perfect use for that oregano oil all i have is this pizza at a dip take an edge off that's thomas of your life guaranteed or your money back i will give you your money back that's even possible don't use the canned stuff if you want hummus like that the next condiment i'm gonna be making is mayo and a lot of people not only don't know how to make mayo they don't even know what mayo is and it's really simple it's just two ingredients at the base you've got an egg and you've got some oil but you don't have to actually use an egg if you don't have an egg around or you're vegan and you have some chickpea liquid or aqua faba which of course we have from the last recipe you can make a vegan mayo so i'm gonna pour in about three tablespoons of that it's about an egg maybe a little more than an eggs worth fun fact my brother actually immersion blended my chest once it's a long story first video we ever made but make sure you understand the safety or when you're cleaning it this thing's off because these things scare the out of me just gonna take a little bit of salt that's the ingredient we're not counting and start whipping this up with the immersion blender till it's nice and frothy i'm using avocado oil here use whatever oil you want and i'm just gonna slowly drizzle that in all right it's really starting to get thick so now you can add oil a little bit more aggressively and look at that 100 vegan mayo nice and creamy with that slight chickpea flavor which i actually like taking advantage of a throwaway item with that aquafaba that would have went right into the dream here's the consistency we're working with really solid really solid and it's a slightly green coloring just because i'm using avocado oil which is slightly green now once you start building up a little collection of condiments we've got the herb oil we've got the mayo we've got the mustard well then maximum flavor is super easy to accomplish so just have some cabbage and carrots that are shredded up watch this one scoop of mustard one scoop of mayo drizzle of the oregano oil oops squeeze of lemon salt pepper and we mix now you could make the same slaw with store ball condiments but i have a feeling that it just won't quite compare to something this delicate and this delicious now the final condiment i'm not going to say this one is super easy but i did want to throw it out there as a great option definitely a flavor enhancer so this straight out of my fridge we've got some miso paste and you can see right on right on this package koji fermented rice and soy beans now this stuff takes at least three months probably for a sweet meal so like this maybe six months to ferment not so realistic for a lot of people but there is something where are you that takes a lot quicker which is a cashew miso it only takes a week and it is incredibly delicious now here's the kicker you need some of this right here this baggie this is not drugs this is actually koji the main ingredient that ferments your miso now i grew this koji myself there's going to be a whole other video on that coming very soon and of course most of you won't be growing your own koji but if you go to a japanese store around you there's a very good chance they're carrying something that looks like this right here which is already prepared koji and all you have to do is get that mix it with some cashews and you have one of the most flavor enhancing condiments that you can possibly have in your refrigerator the first step we have to do is soak our cashews so i'm going to take two cups of cashews and cover them in water to soak overnight so they fully hydrate all right so you can see these cashews are fully soaked and hydrated that's very important so the koji can really break them down much easier now dump these into a food processor and to make it even easier for the koji to break down the cashews we're just going to give these a pulse to break them up you don't want a puree or a cashew butter you just want a rough pulse so we'll dump that in here's our koji smells so good you can see it's a little green right there that's actually from new spores starting to inoculate generally your koji is just white like that and i'll just break in about a cup of fresh koji so if you were making miso paste it'd be the same exact process except the cashews would be replaced with soy beans about a tablespoon and a half of salt i'll pour a little bit of that cashew liquid in there just to get it going then i'll pop that in the jar pack it down now you'll just put a lid on this and you'll let it sit at room temperature for about a week and every day just take off the lid and just give it a little stir up just to make sure you don't have any bad guys forming in there and what's amazing about cashews and other nuts compared to soybeans in just a week you ready for this this is what you're gonna get koji fermentation right there now obviously you can't taste this so you won't know what's happening inside of here but i'll do my best to explain it scientifically so koji uses enzymes to break down these complex starches in the cashews and it starts to unlock different sugars and most importantly amino acids which is why something like miso paste tastes so umami heavy it's all of that amino acid so you could really call this a cashew amino paste and now once this is done fermenting you throw it in your fridge and it's good for months and i can't even begin to tell you how much stuff i add this to simple stir-fry sauce you throw in a scoop of this flavor explosion but what i'm gonna use it for right now is something i've never tried before i know miso cookies are like a big thing now so why not replace the miso with this cashew miso and also let's get some tahini in there and see what happens oh boy dry ingredients cookie dough cooled in the fridge for 30 minutes let's see what we got here i always fail at cookies but these are good i think this big old batch of cashew miso tahini cookies is a great way to end this video i swear i suck at making cookies i think because i am bad at following recipes but these i mean i still kind of freestyled it a little bit i think i just got lucky [Music] tastes like a perfect cookie and then somehow that perfect cookie just got a little bit better so what did we learn today condiments make them yourself they're simple they enhance the flavor of your food as i'm just pulling condiments tahini gone and that's about it thank you guys for continuing to watch i'm just grateful that i get to cook all day and make delicious food and have fun in the kitchen and share it with you so hopefully you took some inspiration and you'll make some condiments make sure you tag me at life by mike g oops on instagram if you make some condiments and i'll see you in the next video

Channel: Pro Home Cooks

Views: 723,963

Keywords: homemade condiments, homemade mayo, vegan mayo, homemade mustard, stone ground mustard, fermented mustard, how to make mustard, easy mayo, cashew miso, how to make miso, what is a condiment, homemade tahini sauce, homemade tahini, how to make tahini, sesame tahini, make tahini from scratch, herb oil, oregano oil, aromatic oil, flavored oil, tahini cookies, miso cookies, meal prep, easiest mayo

Id: WZS07jU4U50

Length: 19min 5sec (1145 seconds)

Published: Fri Jun 11 2021