- How can I describe the Babish Cookware line?
Robust, beautiful, durable,
practical, dishwasher, safe... mostly.
I wouldn't put the knives through the dishwasher
but everything, so of the bowls and the um.
For the first phase of the Babish Cookware line
we're starting with prep tools.
Measuring cups and spoons. The official Babish tiny whisk.
The Babish tong two pack.
The three piece stainless steel knife set with knife roll.
The six and a half inch santoku knife.
The seven... ah!
(boxes )
The seven and a half inch clef life as we like to call it.
The eight inch chef knife
and the three piece stainless steel bowls set.
The Babish cookware line.
The basics made better.
Hey, what's up guys.
Welcome back to binging with Babish where this week
as you may have just seen my cookware line is available now.
Among the items available are these knives
which are super-duper sharp, which I was reminded of
as I was cleaning them for this very shot.
And since today, we're recreating the chef's platter
from monster Hunter world.
It seemed appropriate to recreate a very, very old video
of mine where I test out a knife sharpness on a pineapple.
Nice. I can tell that I've definitely gotten a lot older
since that video, because you know.
- Naturally we have to try to f up a pineapple.
- Yep. That's right.
I had hair. Anyway, the Babish knives are available now.
Let's get back to cooking. First,
for whatever drink is being drunk out of the flag.
And I'm going to make some tepache.
We're going to start by roughly cubing, a whole pineapple
try to add six ounces of brown sugar promptly.
Drop it.
Take a moment for contemplation
and self-reflection dust yourself off.
Add the sugar plus three or four cinnamon sticks
a whole dried ancho chili.
If you want a little heat, one whole star anise.
And two whole cloves.
We're doing this in a thoroughly sanitized food grade bucket
because we are fermenting this mixture.
Just cover it up and let it sit
out at room temperature for 48 hours
the resultant mixture will be slightly darker Brown.
We're going to strain out all the solids
and transfer albeit unsuccessfully to a pitcher for easy
pouring, go ahead and wipe yourself off
bust out your favorite ladle and ladle into the pitcher.
What results is an absolutely delicious, barely carbonated
barely alcoholic, refreshing warm weather beverage.
Now that that's made
we got to talk about all those meats on skewers.
Now, both because the chef's choice
platter changes every time and
because it's called the chef's choice platter
I'm just going to kind of make whatever I want here.
So for the sausage
you looking things I'm going to make a smoked sausage.
That's 80% lean beef and 20% pork fat
which will hopefully give us the great flavor
of pork with the also great flavor of beef.
We're placing both the meat and the fat
in the freezer for at least 20 minutes
until the edges pieces of meat become
from then through a similarly chilled meat grinder.
We're grinding everything together
through its courses to plate.
Once that's done, we're spreading it
out evenly on a rim baking sheet, putting it
in the grinder back in the freezer for another 20 minutes.
And re grinding. This time through the finest plates.
This should give ourselves such a nice, smooth
hot dog like interior then for the cure I'm
using cure calculator over at meatsandsausages.com.
So exactly three and a half grams of product powder.
Number one 28 grams of kosher salt, 5 and 1/2 grams
of freshly ground black pepper, 6 grams garlic powder
2 grams of ground fennel, 3 grams harissa and 2
and a 1/2 grams Aleppo pepper. For roughly 3 pounds
total ground meat for a spice blend that I'm
going to call Babish worst, you know, like bratwurst
but with Babish that, that doesn't really work.
Does it sprinkle that evenly over the ground meats
and massage in making sure the cure is evenly incorporated.
Of course, we're going to cut ourselves off a piece
cook it up and test it for seasoning.
We are about to turn this meat into sausages
and this is your last chance to add any more salt
pepper, garlic, whatever it passed, the taste tests.
And now it's time to stuff it
into some intestine thread that on to your sausage stuffer
according to manufacturer's specifications and stuff
the meat mixture now called a farce
into the awaiting hopper.
The goal here of course, is to stuff the sausage evenly
and gradually so that we don't end
up with a burst sausage once stuffed, we can twist
into individual links and then it's ready to cure.
So these guys are headed into the fridge covered overnight.
This is going to allow the pink curing assault to
work its magic. The next day.
we're going to retrieve our sausages
which are nearly ready to be smoked.
First. We got to pick them up a little bit
using the very sharpest and thinnest you can find.
Poke a bunch of holes into links.
This will prevent them from bursting
as we smoke them for two hours at 200 degrees Fahrenheit
or until they are an enchanting cherry red, juicy
and fully cooked.
And I was pleased to find
that these sausages were pleasurable to eat.
And I'm sure that there'll be even better
once they are kissed by the grill. Next up
in the world of things that we have to do way ahead of time.
We're dry brining, a big old chicken combining one teaspoon
of kosher salt, a quarter teaspoon of baking powder
and a half has been a freshly ground, black pepper
per pound of chicken, tiny whisk until the modernists
and then use to season the bird liberally inside and out.
And then this guy's headed
onto a wire rack set in the written baking sheet
and being fridged uncovered overnight, which as you can see
has dried out the skin
which is going to give us a really crispy bird.
Now recently I've had success
with the upside down roasting method.
So I'm gonna fill a large saute pan with mirepoix.
Stuff the bird full of all kinds of garlic and
herbs and lemons.
Thrust the legs shut.
This helps elevate the thighs.
So they cook more evenly
and it's headed into the pan inverted.
And then it's headed into a 425 degree Fahrenheit oven
or 400 with convection, which
if you've got it, you should do is it's going to
give your bird crispier skin flip after 30 minutes and roast
for an additional 30 until it's deeply golden brown
and cooked through now as for the big Paya looking thing
in front Paya is normally flat
because it cooks right in the pan.
So the idea of pan transference gave me an idea.
I could finish the paya in a hot pan
but this sort of reminded me a bibimbap.
So again, since this is the chef's choice
I decided to merge the two
making a real simple shrimp stock here using shrimp shells
and whole bunch of aromatics, herbs, and peppercorns
and garlic and all the things that are good and cook it
for about 45 minutes until it's really shrimpy strain it
making sure you turn off the stove, Andy safety first.
That's what I always say.
Safety first shrimp second, and keep it warm
in a medium saucepan, along with two cups of dry white wine.
Then in a large Dutch oven, we are thoroughly
sauteing one large onion thinly sliced
until starting to caramelize.
Then we're going to add to it, cloves of garlic
two teaspoons gochugaru and one tablespoon sweet paprika
which we're just going to saute together
for about 30 seconds until fragrant. De glazing
with a 14 ounce can of whole plum tomatoes.
And about a third of a cup of gojuchang.
Cook all these guys together
for about five minutes
let their flavors get to know each other.
And then we're adding the rice four cups
of short grain arborio rice mix those guys on up together
just to coat all the granules of rice.
And then we're going to add our shrimp stock
and wine mixture all at once.
We're not making risotto here.
We're making paya bibimbap mix everybody together.
Just to make sure that everything is evenly distributed
seasoned generously with kosher salt
and freshly ground black pepper.
And what the hell it's finished things
up with a couple of teaspoons of toasted Sesame oil.
And this guy's headed
into a preheated 375 degree Fahrenheit oven
for about 15 minutes.
Just enough time
for the rice to have absorbed most of the water.
So then it can act as a platform
for some big old prawns head head-on full antenna
all that good stuff.
Then the lids headed back on and back
into the oven for another 15 to 20 minutes
until the prawns are cooked through.
Meanwhile I'm preheating in generously oiling
a large opulent cast, iron skillet
which ones smoking hot will be the recipient
of our bibimbap.
This will hopefully create the crispy crunchy layer
that exists on the bottom of both paya and bibimbap
or at least theoretically
like everything else that we're doing today.
Pile high and proud arrange the prawns on top.
And then it's time to start talking skewered meats.
One of the more memorable parts of the chef's choice.
Platter are some towering skewers of meat reminiscent
of a
And again, since I'm doing pretty much whatever I want
I'm going to start with a MOHO marinade for the shrine
the juice of three oranges and five limes
and a whole head of garlic peeled and crushed.
And we're also going to add one teaspoon of ground cumin
half a teaspoon of oregano, a tablespoon of salt, a teaspoon
of freshly ground black pepper, tiny whisk completely
until you remember that you forgot a tablespoon of olive oil
and that you wanted to experiment with baking soda
which should both make our marinade
into a bubbly fizzing science project.
And hopefully give our shrimps
and better color on the grill.
And I've got a pound of pealed
and de vein shrimp here that I'm going to mix together
and allowed to sit in the marinade for at least 30 minutes.
And now since I'm in the mood to go to a
I'm going to make some pecunia
which actually refers to a specific cut of beef.
It's a rump steak with a thick cap
of fat that we need to slice
across the grain to keep it tender.
First, we're gonna start by scoring the fat
which is going to help make it look pretty.
And then after locating the direction of the grain
we're going to slice across it into big old fixed slabs.
Mine has a little bit too much fat cap on it.
So I'm going to cut some off and traditionally
these would be cut a lot thicker, but the idea is
that you pressed it into a horseshoe shape before skewering
and speaking of skewers, I got these big boys off Amazon.
These are the kinds of used in Brazilian steakhouses
and I assume chef combat good practice your moves
a little bit take stock of the damage you just did
to your table and start skewering the beef.
Now, the reason you traditionally want to do
these thicker is
so that you can carve them right off the skewer.
But for my purposes today, these ought to do just fine.
Begonia is then usually heavily salted with rock salt
but all I've got is kosher.
So that's what I'm gonna do season generously and let stand
at room temperature for at least 45 minutes before cooking.
During which time we can subdivide our sausage
into skewer appropriate sizes.
And once that's done, we can similarly impale our shrimp.
Once everybody has been skewered, it's time to head
out to the grill, which we've had preheating
on maximum flame for like 15 minutes.
I'm going to start with the red meat
because it needs the most time to cook grill covered
for maybe five minutes and then rotate about 30 degrees.
So you get those nice crosshatches when
you flip once flipped shrimp cook pretty quickly
and we're just charring the sausage.
So those guys can go on.
Both are only going to need about two to three minutes
per side.
Once everybody's grilled up
we've only got one more dish to contend
with that sort of seafood looking stew in the corner.
I have no idea what it is other
than it's red and it's got seafood.
So I'm going to make Thai Curry mussels.
So that's saying a minced
and a tablespoon of vegetable oil
for about three minutes grating in two teaspoons
of fresh lemon grass and one tablespoon of fresh ginger.
So that's saying for about 30 seconds or
until nice and fragrant, then we're adding one tablespoon
each tomato paste and red tide chili paste.
We likewise just want to saute these guys together
for about a minute, just to caramelize them.
Then we're deep glazing with a third of a cup
of dry white wine simmering until the alcohol cooks
off and adding a 14 ounce can of unsweetened coconut milk
I'm also going to add a teaspoon
of fish sauce for flavorful kick.
Mix this guy up together, bring him to a simmer.
And then I'm going to add two pounds of cleaned
deep beer mussels, toss around to coat, cover it up and cook
over low heat for about five minutes until the muscles open.
And now all there is left to do is assemble.
First, we got to cut the chunk off the side of the pineapple
so it can act
as our skewer holder arrange things as closely as you can.
The way that they're presented in game serve
up the red tide chili mussels skewer the skewers
grab a gigantic wedge of cheese.
And then again, since our Paya is inspired by bibimbap.
I'm going to add a fried egg on top scatter, some scallions
and pile on some kimchi and there you have it.
My chef's choice special.
Biggest challenge now is to decide what
to try first, got to say the best thing
on the table probably ended up being the bibimbap
It was seafoody and spicy, and it had a lovely
crunchy layer on the bottom.
Just like I wanted.
I know it's an absolute culinary mishmash
but Hey tastes good.
The chicken brown, weird
but tasted delicious and was ultra crispy.
The mini pikanya was cooked to a perfect medium rare
and was pretty much just steak with salt on it.
So it was delicious, no big surprises there.
The shrimp was absolutely delicious
and the wheel problem child turned
out to be the sausage, which was really tasty
but ended up getting a little dry on the grill.
I suspect that emulsifying it with ice water
like a hot dog would fix this.
And the muscles were very delicious, a little spicy
a little cocoa nutty, and most of all, muscly
and as for the giant block of Swiss
I could not resist just taking a big old bite.
Thank you guys very much for watching and
for making my lunch leftovers really, really cool this week.