- [Babish] This episode is sponsored by SimpliSafe.
SimpliSafe is a reliable award-winning
home security system.
Even better, there's no contracts.
But maybe the best part is how easy it is to set up.
You can definitely do it yourself in under an hour.
Visit simplisafe.com/babish to learn more.
- I used to be like you,
thinking I could make the city follow my rules.
I told off line-cutters and movie-theater-talkers.
And for what?
Did anyone cheer me, or name a sandwich after me,
that would maybe be turkey, pastrami, Swiss,
Russian dressing, coleslaw, and potato chips?
- [Babish] Hey, what's up, guys.
Welcome back to "Binging With Babish".
For this week,
we are concluding my unintentional sandwich trilogy
with the Liz Lemon from "30 Rock".
An inspired spin on the classic Rubin
that includes the addition of coleslaw and turkey,
and for crunch, potato chips.
Now in the past two weeks, we've made our own baguettes,
our own deli meats, our own mayo, our own bread.
So this presents us with the interesting opportunity
to make our own potato chips.
We're gonna start by rinsin' and scrubbin'
three large russet potatoes.
And begin shaving them into thin slices
using a mandolin on it's thinnest setting.
We're slicing the potatoes directly
into a cool water bath so that they do not discolor.
Also, it's gonna help wash off any excess starch.
Let the potatoes rinse under cool running water.
While we bring two quarts of water to a boil,
spiked with two tablespoons of white vinegar.
This method from, you guessed it, J. Kenji Lopez-Alt,
calls for par-cooking the potatoes for about three minutes.
This is gonna help us get rid of even more starch,
and leave us with a light blonde fried potato
instead of a dark brown one.
We're spreading these out on paper towels
to let them cool and dry for about 10 minutes.
And then they are headed into
some 325 degree Fahrenheit vegetable oil.
Where they're gonna fry for about five to eight minutes,
during which time they need to be flipped pretty constantly.
I found that these chefy tweezers
were the perfect tool for the job.
I'm going to fry these until they look just shy of done,
because they're gonna continue to darken
once they've left the oil.
We're then sprinkling them with kosher salt,
as soon as they hit
the paper towel lined rimmed baking sheet to cool.
Otherwise the salt will not adhere.
Rinse and repeat with the remaining taters.
And there you have it, homemade potato chips.
Which I would characterize as just a little bit better
than the store bought kind.
They tastes more potatoey, which I liked,
but I think I'd rather just pay 99 cents
for a 50 gallon barrel of chips.
A homemade version of a thing I can always get behind
is homemade bread.
Specifically marbled rye.
Into the bowl of a stand mixer goes
360 grams of all purpose flour, 185 grams of rye flour,
45 grams of potato flour, 28 grams of dried milk,
a teaspoon-and-half of onion powder,
one tablespoon caraway seeds,
two-and-a-quarter teaspoons of kosher salt,
two tablespoons of sugar, on the other side of the bowl,
and two teaspoons instant yeast,
in this recipe adapted from King Arthur flour.
Tiny whisk everybody together.
And then we're adding 400 grams of room temperature water,
and 35 grams of vegetable oil.
Introduce everybody to a dough hook
and need on medium-low speed for five to eight minutes.
Scraping down the hook as you go,
if the dough starts to climb it,
until you have a soft, bouncy, rather sticky dough
that clears the sides of the bowl,
but is stuck to the bottom.
We're gonna turn this guy out
onto a lightly floured work surface,
and knead by hand for about one minute,
just because it feels like the baker-ley thing to do.
Form into a taunt ball and drop into an well-oiled bowl,
large enough of the dough to double in size.
Cover it with plastic wrap,
and let rise at room temperature for one-and-one-half hours.
During which time the dough should,
as you may have guessed, doubled in size.
Turn it out onto an unfloured work surface
and divide in half.
This, my friends, is where the marbling begins.
Wrap one of the halves in plastic wrap,
and place the other half in the bowl of our stand mixer.
Where we are going to mix it
with one tablespoon each, rye flour and cocoa powder.
Don't worry,
it's not gonna make your bread tastes like chocolate.
It's just going to darken its color
so we can achieve the distinct swirl throughout our loaf.
This should take about three minutes.
Make sure you scrape down the dough hook,
so it's getting evenly mixed.
And retrieve once the cocoa is fully incorporated.
Next step, on a generously floured work surface,
we're gonna begin to roll out our lighter dough
into a rectangle.
We want it to be about eight inches tall
and roughly the width of whatever loaf pan
we're gonna use.
Once that is achieved,
we're gonna do the exact same thing with our cocoa dough.
Lay it at the top of the lighter dough,
and begin rolling into a loaf.
Be sure to roll it up tightly enough,
that there are no trapped air pockets betwixt the two.
Once that's done,
we're gonna place it seam side down
in a well-oiled loaf pan.
Where it shall undergo
the post penultimate proofing process, or the final proof.
Under a loosely tented sheet of oiled plastic wrap.
Again about one-and-a-half hours or until doubled in size.
During the last half hour of proofing,
we've been preheating our oven to 400 degrees Fahrenheit.
And now that it's bakin' time,
we're gonna brush the loaf down with one egg,
beaten together with a tablespoon of water,
and score the loaf deeply thrice times.
We're then gonna do our best
to loosely tent the pan with aluminium foil.
And this guy's headed into the oven for 15 minutes at 400.
Then we're dropping the temperature to 350,
and begging for an additional 20 minutes,
uncovering and baking for a final five minutes.
Until you got yourself a picture perfect loaf,
that temps between 195 and 205 degrees Fahrenheit.
Extracted it from the loaf pan
and allow it to cool completely on a wire rack,
at least three hours.
Cutting into bread prematurely will ruin its texture.
So don't skip this step no matter how tempting it smells.
Check out that swirl.
Slice up some slices,
and we're nearly ready for sandwich assembly.
Only two things missing.
First, a Russian dressing.
Into a bowl goes two tablespoons of finely chopped onion,
one cup of our homemade mayo,
quarter cup of chili sauce, two teaspoons of horseradish,
a dash of worcestershire sauce, and your favorite hot sauce,
a pinch of salt, and a little shake of freekeh.
There you have it, homemade Russian dressing,
anywhere from 100 to 500 times better
than anything you can get out of a bottle.
Next up, coleslaw.
We're going to finally chop about two cups of green
and a half cup of purple cabbage.
Peel and finally shred one small carrot.
We're going for a sort of rainbow slaw here.
Finely chop one small dill pickle,
about two tablespoons worth.
And then I'm adding one-third-of-one-cup of each
of our homemade mayo and sour cream.
Not a traditional ingredient, but I sure like it.
A tablespoon or two of pickle juice,
one or two teaspoons of white wine vinegar,
a little shake of horseradish, one tablespoon of sugar,
a little shake of celery salt,
and a few teaspoons of freshly ground black pepper,
seasoned to taste.
And there you have it, homemade coleslaw,
ranked best in its class by JD Power and Associates
four years running.
A perfect source of both moisture and crunch
in our final sandwich, which it's finally time to finalize.
I'm gonna start by spreading a thin layer of Mayo
on one side of the bread and toasting it in a frying pan,
which is gonna give it a delicious crunch and crust.
We're arranging these on a wire rack,
so as to maintain bread integrity, bread-tegrity.
And then starting to stack high with pastrami,
two slices of Swiss on the sandwich topper.
Then we're placing the coleslaw
in the middle of the sandwich,
between the pastrami and turkey,
which I think will help prevent it
from squigging out the sides.
Top up with a generous dollop of Russian dressing,
and assemble.
And there you have it,
the, oh my God, I almost forgot the potato chips.
Ideally I'd want to put these in the middle of the sandwich,
but since that train has left the station,
we're just going to stack them on top and crunch 'em down.
And there you have it, the Liz Lemon.
This truly is a sandwich worth having named after you.
Let us examine our third cross-section in a row,
which is basically just Christmas for Babish,
and tuck-in.
Now I will tell you truthfully,
that this is maybe the best sandwich I've ever had.
Toasting the bread only on the inside of the sandwich,
brings plenty of crunch
without tearing up the roof of your mouth.
Potato chips bring lots of crunch and salt,
and everything is just delicious.
Even if this weren't my actual lunch,
it would be a member of the clean plate club.
Thanks again to SimpliSafe for sponsoring this episode.
SimpliSafe is a reliable, effective,
and award-winning home security system.
You can choose which pieces are best for your home.
Door and window sensors, HD cameras, motion sensors,
temperature sensors, glass break sensors, and more.
Once you get your equipment, set up is easy and fast.
Pick the monitoring plan that works for you
with no contracts.
The SimpliSafe monitoring center will call the police
if alerted to anything.
Visit simplysafe.com/babish to learn more.
The link is in the video description.
(upbeat music)