Hello from the test kitchen.
This is Janie and Scott.
We're still on break.
We want to make sure that we helped you end the year right.
And this week on WTF, we're going to show you the 10 biggest recipes from WTF.
You can get all of them in the links in the description below, and
we cannot wait to share with you what we have in store, coming up.
Happy New Year.
And starting off the top 10, at number 10, is our no-knead bread.
This recipe is amazing because it only takes 15 minutes of prep.
And then you're going to have a great loaf of bread.
You can take flour.
And generally with breads, you gotta mix them up with a dough hook for, you know,
sometimes 30 minutes, depending on the type of bread you're making to really
kind of elongate those gluten strands.
But with no-knead bread, you add in the moisture, you mix it
up with a, with a spatula and it's going to look really rough.
It's going to look, you know, dry patches, wet patches, but you take it,
you cover it and you set it on the.
And after about 18 hours that gluten's going to pull in that moisture and
it's going to elongate on its own.
So there's two ways to kind of grow gluten strands, or strengthen gluten strands,
and it's a lot of mixing or a lot of time.
With the no-knead bread, we just give it a lot of time.
And after the no-knead bread has reached about 18 hours, you can
literally take it, form it into a loaf, proof at once more, and then bake it.
So what's really cool is that it doesn't take a lot of work.
You don't need a mixer at home, but you do need yeast.
Coming in at number nine is our plant-based sausages.
This recipe was so good, nobody here at the office knew that it was plant-based.
So I'm going to take that meat, just as if you ground your own meat, right,
if you were making sausage, and then I'm gonna add my spices in here.
This is a spice mixture for a hot Italian sausage.
So there's some chili flake, some paprika, salt, black pepper, fennel, all those
things that you would find in a sausage.
And I'm just gonna mix that up briefly.
Just enough to incorporate it.
Yeah.
So what I want to is, I want to dip this into the sodium alginate,
and it's going to coat the outside.
And then I'm going to put it into this liquid here, which is
just water and calcium chloride.
And when it goes into that, it's going to create an instant gel on the outside.
So it's going to mimic the skin of a sausage.
And so this right here, the one that we're cooking up, the one that you
just tasted, and you can see this beautiful golden brown that it turns.
And if you even turn this up just a little bit more, you know, that broccoli
rabe gives a nice little bitterness, the garlic that's in there, right?
A little bit of salt, a little bit of fennel seeds.
So really nice flavor combinations.
Let me just slice this in half.
And as you can see if I prop this up, we can get the nice, beautiful
juices that come out of it.
Right.
And that's the fat and the juice from the recipe itself.
I'm very happy with this recipe and I think everyone should try it.
Yeah.
And at number eight is our gluten-free keto tempura batter.
We used our fava bean protein to make an amazing tempura batter for everyone.
Let's mix this up really well.
It takes about 20 seconds for it to start to hydrate.
And this will kind of work for all types of things.
You know, like I know some people say like, oh, I want to fry, you
know, fish, but it's kind of wet.
Like will this work with all types of food?
This works with everything.
Yep.
So if you do two or three portions out of this batter, you can end up with as low
as like two to three net carbs, which is great because fried food is not something
that you generally get when you're doing the keto diet or anything like that.
Right.
So, and I know you don't like pickles, so I made you something else.
I made you a miso.
You, so we have asparagus, we have some red bell peppers.
We have some mushrooms, so things with super high moisture content.
You can see how wonderfully crispy these are.
Right.
And it really has that kind of tempura with the little light fits
and stuff on it, which I love.
So, yup.
So the more, you know, cracks and crevices that that oil can get
into, the crispier it's going to be.
And that's what we ended up here with this recipe, right?
Yeah.
Taking up the number seven spot is our salt and malt vinegar powder dusting,
which if you understand it, it's really just an excuse to eat more French fries.
But right now, I'm going to get into making the French fries.
And they are just so unbelievably crispy.
But the cool thing that we're doing to them is that we're actually
adding the malt vinegar powder to some salt, a little bit of malic
acid, a little bit of black pepper.
So we're making salt and vinegar chips out of French fries, or
chips, depending on where you are.
So, yeah, so I'm going to take these.
Get those in.
Great.
So these are getting pretty close.
They're looking really beautiful, golden brown.
So I'm gonna take these out.
I'm just gonna pop them in.
And then we're going to be able to get our vinegar, salt and vinegar powder onto it.
And you know, the friends that we, that we were with said, "Oh, I love
putting malt vinegar on my chips, but then they make them soggy."
Exactly.
So I'm just going to sprinkle on some of my malt vinegar powder.
I'm going to toss them.
Now, these French fries, they don't necessarily need ketchup,
they're delicious as they are.
So we have a very simple but delicious way to have a sandwich and French fries
using our vinegar powder, which if you wanted to eat one of these, you can
Janie, but they're going to be hot.
Do it for the views.
At number six, we throw away the edible water bottles and bring
in the edible cocktail glasses with our classic cocktail pods.
So I'm going to pop in one.
It's very simple.
These just were right in my normal freezer.
If you don't want a one-ounce size, and you want like a half
ounce, you can use our molds that we have at modernistpantry.com.
Sometimes it'll float to the top just because it does have alcohol in it.
So I like to just baste a little bit.
So this cocktail is an Empress gin cocktail, which is like a blue gin.
It's a fortified with different, you know, spices.
So it has a really intense, beautiful flavor.
And it is an amazing color.
This we're going to add in our ginger simple syrup.
So it's basically simple syrup and you just simmer it with some ginger and you
add in this lemon juice and you mix it up.
Now you have a beautiful kind of lavender color.
So let's take out our pod now.
Very simple.
We have our Empress gin cocktail.
You can see the color's just slightly lighter.
That's from the dilution, but it's still a beautiful color.
Right?
So if I were to take this pod, I could place it back directly into this cocktail.
You don't want to hold this in water.
You want to hold it in the flavorful liquid that it is made from.
All right.
I really love all the color and presentation.
And all of these are so unusual.
And it's hard to believe that you can pick it up with your hands,
but we actually did it last time.
I'm not going to try to like, I'll pick this one up.
All right.
I want to eat this one off the spoon.
And we are at the halfway mark with number five, our snow globe cupcakes.
What a fun and unique way to make a dessert new and exciting for your
friends, families, kids, everybody.
And our last one is kind of a call back to one of our first videos we ever put up.
And it's actually a recipe that we borrowed from Elizabeth at Sugar
Hero, and she made these great snow globe cupcakes using gelatin.
And the, the one, as you could see on your left, is made with a titanium.
So you can see it's very yellow and it's almost cloudy, you know, looking through.
Not that titanium is bad or anything.
It's just not great for this application.
So you want to be able to see on the inside.
I made a little snowman in there.
You can get little figurines, you can do all sorts of stuff.
And do you just want to quickly touch upon like the technique to doing this?
Blow up like a little water balloon, you don't want a bigger balloon than that.
So you basically bloom the gelatin, mix it in with some sugar, heat it up.
And then you roll the balloon in it.
You let it dry for a few minutes.
You roll it in again.
So it's actually like coated three times.
And then the next day, you're able to, you know, poke a little hole
in the balloon and then gently pull it away from the insides and boom,
you have a, like basically a shell.
It is edible.
But I would not suggest eating the entire thing in one bite.
You have to, you know, break off little pieces.
But it looks great on a cupcake.
At the number four spot is our sour patch bears.
This is a great way to customize a childhood classic
to your adult taste buds.
We love sweet treats, just like Janie said.
So I made sour patch bears.
We had a purchase few little bear molds, and it's pretty difficult to devise
how to make the sour patch kid texture, but we think we were able to do it.
And we added citric acid inside the bears themselves and then a little bit
of tartaric on the outside for that initial kind of like pinch of acidity.
So you want to try it with the blue ones?
Those are my favorite, blueberry.
So we use our flavor drops in them as well.
Okay.
So the outside is a combination of the tartaric and sugar?
And sugar.
Yes, that's good.
And it doesn't stick to your teeth too much, right?
Nope.
All right.
Let's see.
She's able to talk.
So that's a good thing, but you can take any one of our flavor drops, and then
make whatever flavor you wanted out of it.
So you don't have to be stuck to the lemon, orange, cherry, blue
raspberry that you're normally getting.
You can make all sorts of different ones.
Sliding into number three is our plant-based burger.
Our cult favorite recipe that many people say is even better than the big brands.
So this recipe makes one pound.
You can see how easy it was for me to lift that and patty it up.
So it looks like a nice burger.
I'm just going to coat the bottom of the pan and place it
down and just give it a press.
So it has like even distribution.
And it really just tastes better.
'Cause we have like taste tested against like all the other burgers
out there and ours just has like a real meatiness and juiciness.
I think as part of that, I think it must have to do with the fat content
because like, it really like has such a nice feel when you eat it.
I just want to show you, if I pull this up right now, you
can see just how juicy it is.
I can give it a squeeze and you can see that fat and
juice coming out of it, right?
It is very hot.
I'll let you know.
But the juiciness of it, it has that chew, that texture that you look
for in a burger and it holds up.
And at the coveted number two spot is the foodie favorite nacho cheese.
Now this nacho cheese is really reminiscent of all those nacho
cheeses you had as a kid.
And I mean that in the best way.
We actually have a nacho cheese recipe that we've developed that has a
little bit of roasted jalapeno in it.
And it gives you that really nacho cheese flavor without all the plastic
kind of textures that you would get.
This one is formulated so that it stays kind of liquidy throughout.
So even if it gets a little bit cooler, you still get that nacho texture.
We can show you.
Now, I heated this up maybe about 10 minutes ago, you could still get that
nice, beautiful nacho cheese right over.
It looks super delicious.
And can we go over really quickly, a little bit about what sodium
citrate is and what's it doing with the cheese that makes it special?
Yeah, so sodium citrate, it's very easy.
It's just the salt from citrus foods.
And you add a little bit in, and it helps that protein and that fat combine.
So, you know, when you melt regular cheddar cheese, it'll be this
clump of melted cheese and then oil, like a slick, that comes off.
Well, this helps it melt evenly and it doesn't break like it normally would.
So you get that beautiful cheese that you can pour over, you know?
Right.
So it's like Velveeta, but with quality cheese.
Cool.
That looks delicious.
So definitely, I love nachos.
I can't wait to eat one.
And finally, the top recipe on WTF is our perfect vegan flan.
Also coincidentally, one of Scott's very first recipes here, at Modernist Pantry.
Vegan flan.
So a lot of the recipes I see online use cornstarch to make vegan flan.
Yeah.
Or agar.
Yeah, exactly.
And agar can give a really off-putting texture.
It's a bit too chewy.
It's a bit too brittle.
Yep.
With our vegan gelatin, which we use in this flan, and it's a proprietary
blend, I've found that this has a really, almost creamy texture, too.
So did a little playing around with it.
And I was able to make a beautiful vegan flan recipe.
So I put it into a Mason jar.
It's just really easy for storing.
You can put it into whatever container you want.
And I just simply go around the outside, and you can see it's
already starting to pull apart.
The best thing you want to do here is not try and flop it
out, but invert, flip it over.
Sometimes I have to get it in there with my spatula again.
Make a little air bubble.
There we go.
Perfect.
Yeah.
So we're just going to like live scoop it here so that you can
kind of see how it separates.
Yes.
And the best part about this is you're never going to get that flan
that gets overcooked and gets gritty.
So you're always going to have that nice, beautiful, creamy flan.
Look how nice that is, it just separates.
With an agar, or like some other, oops, jelling agent, it's
just going to all fall apart.
Yep.
So it's creamy, custardy, just like a traditional flan would be.
So good.
Thank you so much for watching.
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If you haven't already, tell a friend, so they know what's going on here at WTF.
And as always, to get any of the ingredients you saw today, you
can go to modernistpantry.com.
And until next time, we'll be here in the test kitchen, helping you create
memorable and magical experiences.