- You know how dad's meal was always,
"Let's cook breakfast for dinner"?
This is that.
(upbeat music)
We're basically kind of mimicking an everything bagel
sandwich, which is salmon, everything bagel,
cream cheese, and chives.
We're using everything bagels to make consomme.
Consomme basically is an ultra clarified broth
that is packed full of flavor, but it's very clear.
We're gonna clarify it using agar-agar.
It's a clarification technique that's super simple.
It was developed by Dave Arnold, kind of deceptively
looks like chicken stock except it's more clear
and more flavorful.
Do what you want at home.
If you want veggie stock, if you want chicken stock,
you can do all that other stuff.
For this I only want to taste bread and everything
bagel toppings.
We're gonna dry thee bagels our, they're gonna expand up,
and they're gonna soak up a lot of liquid.
So we don't want too many bagels.
So here is three and a half.
God, these are stale.
All that gobbelty goop here that's falling off
the bottom, you want to keep that.
If you order everything bagels with cream cheese
and you don't take that parchment paper where
everything fell off and the pour it over your cream cheese,
I don't know what you're doing with your life
and you're a monster.
We're gonna toast these in the oven so they're nice
and golden brown, not burnt.
So that goes in the oven at 350,
but magic happens so with this hand and with this hand,
some is already toasted.
Are are we gonna extract flavor, do you say?
How do we compound things?
How do we make things move faster?
We're gonna use, my friend, the pressure cooker.
The toppings are really what makes an everything bagel
taste like an everything bagel.
What we did is a tablespoon of dried garlic,
tablespoon of dried onion, a tablespoon of poppy,
and a tablespoon of sesame seeds.
No salt.
Just equal parts of those things.
Alright, so that is your flavoring.
We're going to add about 10 cups of water.
This is gonna look like the grossest thing
you've ever seen.
We're gonna put this on, first try, first try, first try?
First try.
We are going to cook this on high heat,
got to lock it, for a good 20, 25 minutes
at full pressure.
We're gonna get kind of the other stuff going.
And the yield on this is like after you strain it
you're gonna get about 600 grams of liquid.
This is the clarification agar technique.
Whatever volume of liquid you have,
you are gonna use .2% of that volume of liquid.
What we're gonna do is we've got to get a hyper
accurate scale.
You know which friend it is that has one of these.
The friend will probably tell you to weigh powders
on a piece of paper so you can get it off.
1.20.
So that is the percentage off of 600 grams.
20, 25 minutes goes by.
We're gonna take this, run it under cold water
just briefly just to get the pressure down
into a place where we can open it.
Now this is where we've got to kind of move a little fast.
So opens up, off to the side, you see in the inside?
That looks gross.
We're gonna take this and we're gonna get about 600
grams out if I estimate correctly.
Look how gelatinous and nasty all that is.
(gags)
This is like how you lose a bet.
We have our grams waiting.
It's okay if there's a little bit of poppy seeds
in there because we are going to clarify this.
So we have our agar, we have our whisk,
we're gonna start working it in right away.
You can see the agar already starting to thicken.
It is going to jump and attach itself to anything
that is of mass, basically.
We're gonna put this in the fridge just to the gel
starts to set and then we're gonna pull it out
and then strain it into a liquid.
I have a piece of salmon here.
The less sawing motion, the better.
Olive oil, be generous with it.
So we're just gonna lay these pieces of fish down.
That skin is gonna get super super crispy
and then we're just gonna cook from the bottom up
and it's gonna be a relatively quick process.
And while that happens, we'll leave the top rare,
pretty much raw.
So when we flip it in the hot broth,
when it sits in there, it's gonna finish cooking
the other half.
In the meantime, let's get our toppings together.
We're just gonna do a few chives.
I'm gonna add a little bit of smoked salmon, as well,
just 'cause I think it's cool to have the dueling
salmons going on.
See the color is coming up, it's about half way.
So what we're gonna do is we're gonna take it
off the heat and let it just sit there.
And just slowly, slowly, slowly, slowly come up.
So we've got our consomme, or what is going to be our
consomme.
We're gonna break it up in little sections, just like so.
Then we're gonna lay it in our cheese cloth.
And what's gonna come out is a clarified,
absolutely clarified broth.
We're gonna gather this up, like so.
So what you're gonna start to see here is a liquid
come out.
And when it came out of the pot it was very,
very cloudy.
This is also very very cloudy, now if you notice
down here, this is what we have going on.
See how absolutely clear that is?
That liquid?
That is a clarified consomme.
We're gonna reheat this on the stove top.
We're gonna take one of our pieces of fish.
Right there we have our crispy skin sitting up on top
and this side is still very rare, pretty much raw.
So we're gonna take our smoked salmon,
this is a good before.
Just gonna lay it right in there next to that
beautifully cooked fish.
So like any consomme gonna add in while it's super hot
into the bowl.
Oh my God, that smells like everything bagels.
That hot broth, I can see it on the side,
it's already coloring the rest of the salmon
that wasn't there.
A little bit of chives that we're gonna add
to the top.
And as kind of like the coup d'état,
I don't know what that word means, but it sounds right.
Add a small dollop of cream cheese to the top.
And that right there is an everything bagel consomme
with salmon and cream cheese.
(upbeat music)
For more You Can Do this click below, or up high,
or sometimes I like to put it over here.
We're gonna roll this around in here,
we're gonna make sure that everything is frozen solid,
we don't want any pulp.