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Potatoes, potatoes, mash them, boil them, throw them in the stew. Today we will do all this and much more. Well, not exactly throwing it in the stew, but mashing, boiling, and a whole bunch of other things-yes, I'm going to explore 10 levels of potato cooking. What is the lowest level from which a potato can begin its journey? What is the highest step a potato can climb? I'm going to try 10 different potato cooking techniques From dry flakes that fall out of the box like dandruff, to the very peak of haute cuisine and craftsmanship, for which I will enlist two true potato fans.
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recyclable. My pick is Southern Weather by Onyx Coffee, and it has truly changed my morning routine. Honestly, this is the best way I know to get through the long holiday preparations. This is the perfect gift for the coffee lover on your list. No car , no skills, and coffee for every taste. And it's a great base for a festive coffee cocktail. So this is a gift they can actually use at the party. If you're buying a gift for a coffee lover this holiday season or just treating yourself, get $20 off your first order at cometier.com/babish or via the link in my description. Mashed potatoes from a pack. This, I must admit, is a pretty good version of potatoes for the first level. That's because we still have so much to climb that we can't use
microwave potatoes or anything like that. Plus, I got a lot of criticism for not cooking enough in my episode about 10 levels of nachos. So let's change our approach and prepare everything ourselves, except for this , which I'll take out of the package. In this case, you need to pour a certain amount of boiling water over the potatoes and mix. I will do the opposite. Pour the potatoes into a certain amount of freshly boiled water and mix. should give a very similar result. But will this result be useful for anything? To do this, I will put them in a large bowl and taste them. They look a little lumpy, er, but they're pretty smooth and creamy.
They smell pretty good. I mean, they're pretty tasty. My only complaint is that they are a bit rubbery. I tried to mix them minimally, but it seems like the starch is still being processed. Or maybe they just come out that way. I don't know . They taste like butter. They have a milky taste. They are well seasoned. The salt content is excellent. So yes. As quick versions of homemade dishes go, this is pretty good. By the way, Rachel just aptly pointed out that if you put this on top of shepherd's pie, Guinness stew or something like that, it would be fantastic. In fact, I might do that from now on when I make shepherd's pie, because it's so easy. So yeah, pretty solid. I recommend it with some reservations. Level two,
homemade puree. It's like mashed potatoes from a packet, but homemade, for which I'll need Idaho Russet potatoes. This is one of two potato options to choose from here in the United States. Russet has a paper-thin skin that is great for kneading, and it is very starchy, so if over- processed it can turn into a rubbery, stringy, and sometimes sticky mass. But if processed minimally, it produces the lightest and fluffiest potatoes of all. Since I'm leaving the skin on, I need to wash these tubers thoroughly. I've heard of dirty potatoes before, but not actual dirt in potatoes. And I will cut it into even pieces, leaving the skin on. I make pieces about half an inch (1.2 cm). We
want to start cooking it in cold water so that we don't end up with potatoes that are overcooked on the outside and raw on the inside. So let's bring this to a boil. I will add two whole cloves of garlic to the potatoes while cooking. They will mash together with the potatoes. And before you know it, you'll have mashed potatoes with garlic ready. And then cook for 12 to 15 minutes, until it is completely soft and starts to look slightly cooked around the edges. Meanwhile, I will heat equal amounts of milk and heavy cream. About 3/4 cup of each in a small saucepan along with the butter. I'll take a whole block of unsalted, high-quality European butter. Bring all this to a gentle boil. We don't want it to
boil over. We just need the milk to get hot and the butter to melt. They are ready because the cleaning knife goes in without any resistance. So I drain the water so they dry out, then put them back in the pot. Then I'll put the pan on low heat and dry them for 2-3 minutes until the edges are soft and matte. This will help get rid of excess moisture in the potatoes. Now let's add our mixture of milk, cream, and butter. Generously salt and start pounding. These are country-style potatoes, so a mashing press is not needed in this case. There may have been too much cream, milk, and butter, but in the end,
you won't hear me complaining about the potatoes. It is too milky, creamy and buttery. Transfer to the same bowl and try. My God Even though they have so much butter and cream, they are still light and fluffy. If you had added less milk and butter, or perhaps more butter than milk or cream, the puree would have been even fluffier. But I wouldn't want any other potatoes. Like this. Deliciously. Oho. We, we, we have to preserve, we will preserve it. Keep it up, friend. It took us 3 days to make this potato salad. 3 days. In fact, it doesn't take 3 days to make potato salad.
Ideally, you need two. So, potato salad is always and 100% best served with homemade mayonnaise. We need a container whose width matches the diameter of the attachment of our immersion blender. I break one whole egg into a mug. I add half a small clove of garlic, a little Dijon mustard, about a teaspoon, and also a pinch of salt, maybe half a teaspoon. Blend it all until completely smooth using an immersion blender. And then I'll add one cup of vegetable oil. I recently found a slightly easier way: just leave the blender attachment in the bowl and pour the oil along the stem. No, we don't grease the leg. We only use this to allow the oil to gently drip down and settle on top of the egg. Then we'll turn the
immersion blender on high speed near the very bottom for a moment. And when a white, creamy emulsion forms, start raising and lowering the blender, gradually moving up to mix in the rest of the oil. And you will get an extremely delicate, incredibly fragrant and fresh mayonnaise. This is one of my favorite potato salads, but there really isn't a clear recipe for it. I usually check what interesting pickled vegetables, peppers, and seasonings are in the fridge and what exactly I want to use for my salad. This time I found gherkins. So I took half a dozen gherkins, dried them, and chopped them finely. Also, I really like adding pickled peppers, and I just happened to have some Peruvian pearl peppers in the fridge. They are not mandatory at all. I would rather recommend
using regular peppers because they give the same bright note without the extra seeds. Now in a large bowl I have a glass of our homemade mayonnaise, half as much sour cream, chopped gherkins and peppers. Next, I add about two tablespoons of whole grain mustard and four or five finely chopped green onions. Then I generously season it all with salt and pepper. The dressing itself should be quite rich. If it is too thick, you can dilute it with something interesting , such as lemon juice or vinegar. And if it's too thin, just add more mayonnaise or sour cream. This is probably the only recipe where I use red potatoes. Red potatoes are usually not very suitable for baking or mashed, but they are perfect for salad because
they cook well, become tender, and keep their shape. Plus, its red skin adds a nice pop of color. So, just like for the mashed potatoes, I evenly dice about a pound and a half of red potatoes. I put all the potatoes in a pot of cold salted water, but I also add a little apple cider vinegar, about a tablespoon. This will help the potatoes keep their shape and not fall apart. Next, we bring the water to a boil and cook the potatoes until they are completely soft, about 12-15 minutes. Then drain the water and immediately place the potatoes on a baking sheet with sides. This will allow all the steam to escape from the potatoes and dry them out a little better. Let them cool completely, then add to the potato salad dressing.
Mix them. And what you just created is potato salad. When the potatoes are completely covered with the dressing, we will transfer them to a bowl. Now cover it. Press the cling film directly onto the surface of the potatoes and refrigerate for at least overnight. You may notice that there is too much refueling. It's worth adding a little more dressing than you think, because while the potatoes are in the fridge, getting better in flavor, they will absorb a lot of the sauce, and you'll end up with a dry salad, which no one wants. Then it's time to serve it, garnished with a couple of parsley sprigs for elegance. And now, it's done. One incredibly cool bowl of potato salad.
Oh, that's delicious. It's getting cool in New York right now, and it feels like summer. Potato chips. Something I could easily buy, try on camera and be done with. But instead, I'll make chips from scratch. You might be asking yourself: which chips are better-Yukon or Russet? This is the same question I asked myself. So today we will check it out. I have one Yukon Gold potato and one Russet, and I slice them thinly, leaving the skin on for a touch of homey simplicity. As soon as I cut the Russet varieties, they immediately go into cold water. Otherwise, they will darken quickly. We want to get a thickness of about 1 mm, if that's what it looks like. To be honest, I don't even remember what a millimeter is. There are
no millimeters on my dough scraper Ruler. Millimeter. Yes, it seems like it. To increase the crispiness of our potatoes, I will do what is usually done when making French fries. Namely: I pre-gelatinize the starch. I boil them for 2-3 minutes. So, I have well-salted water, slightly acidified with apple cider vinegar. Remember, vinegar helps the potatoes keep their shape. We will cook them for about 2 minutes. They should become flexible, but not brittle. Then we spread them out evenly on a clean kitchen towel and cover with another towel to pat dry before deep frying. If there's one thing a deep
fryer doesn't like, it's water. So make sure the potatoes are very, very dry. We will, of course, do the same with Russet potatoes. These chips are a little thick, so I didn't want to fry them too quickly so they wouldn't brown before they had time to evaporate the moisture. So, I heated the oil to 160°C. Fry them until they turn dark golden and stop bubbling actively. If there is even a little moisture left in the potatoes, you will get soft and flabby chips. When they turn golden and stop foaming, I immediately transfer them to a large bowl to salt. Of course, we will do the same with the "rasset". So, we have the result. Our Yukon Gold and Russet potatoes cooked the same.
Let's see which one makes the best chips. Yukon Gold is very tasty, but it needs to be fried until it's done. These chips were well- fried, but still remained soft, which is of course not ideal. Now let's try "rasset". This is the true ideal. Dark brown, but not burnt, slightly bubbly, slightly translucent. This is what is needed. Are they better than the ones in the package? No, not better. Is it worth cooking them at home? Probably not. Although they are very tasty. And one great thing about homemade chips-you can probably do the same with store-bought ones. I like to put them in the oven at a low temperature, around 120°C,
for 10 minutes. You don't want them to change color, you just serve them warm, like in BIES establishments. In the southern United States, they make these big, thick-cut, warm potato chips, and when I rated them, they got a 10 . It was one of the most delicious things I have ever tasted. We have a low-temperature oven here. I'm probably just Okay, my potatoes are just out of the oven. And I don't know if store-bought chips will be the same if you heat them up, because that's the real peak of chip enjoyment. Wonderful warm, thick-cut homemade chips. But these are damn tasty chips. I wouldn't say it's much better than any good chips you can buy. So I don't know if they're worth cooking, but we
couldn't leave out chips in an episode about 10 ways to cook potatoes. So, we have what we have. Ah, a regular baked potato with filling. I guess every one of us has made it or at least ordered it from Wendy's. Can we improve it or at least prepare a perfect version? Let's find out. When it comes to baked potatoes, there is only one right answer-it is the Russet variety. We need a fluffy middle so that after baking the potatoes don't look like one solid rubber block. Before baking, most recipes rightly advise piercing the potatoes with a fork several times. This helps prevent pressure from building up inside the potato, which
could even cause it to explode. While this is absolutely necessary when cooking in the microwave-you really should do it-the risk is lower when baking in the oven. I'll say this: from a rules perspective-yes, it's worth doing, but I usually do n't do it. Lately, I've been baking potatoes using the America's Test Kitchen method. The point is that we bake it without anything at 230°C (450°F) for 45-60 minutes, until the temperature in the thickest part reaches 96°C (205°F). Bingo. Now is the time to brush the potato skins with oil and salt. If you bake the oiled potatoes for another 10 minutes at 230°C, you will get a nice brown crust that remains tender and easy to eat. So, I'll brush them with oil on all sides and
sprinkle them with sea salt. Then they go back into the oven for another 10 minutes. As you can see, they're nice and crispy on the outside, but let's see what they're like on the inside: fully cooked and fluffy. To make stuffed potatoes, I like to fluff them up with a fork first so they can absorb all the ingredients. For my stuffed potatoes, I usually use cheddar cheese and then add crispy bacon bits-real crispy bacon that I've cooked myself. Before adding anything else, I can microwave it for 10 seconds to properly melt the cheese. Just a few seconds in the microwave. Nothing gets soggy, and everything melts nicely. Usually sour cream is added. I prefer cream because you can pour it over the potatoes, but squeezing a
big "tube" of sour cream on top does n't look very aesthetically pleasing. It looks much more interesting that way. And my fiancée made these pickled jalapeños, which I'm sure will be just wonderful. That's it, a properly stuffed baked potato. I'm one of those people who just eats it whole with the skin on. Yes, I really highly recommend adding some pickled jalapeños to it. They add spiciness, but more than that, they add salt and vinegar, so you get that nice touch that sour cream or crème fraîche gives, but here it's much more pronounced and just explodes in your mouth when you eat it. That's a huge portion of baked potatoes, I just had lunch, but hey, that's my job.
Swiss chard is a great way to make, essentially, a giant chard, if you will. But an even more wonderful way to make a giant doughnut is to stuff it with cheese. It seems like traditionally rostis are made with whole boiled potatoes, which doesn't make any sense to me, but that's how they do it. So I will do the same. I boil two whole Russet potatoes for about an hour, until they are fully cooked . Then I'll let them cool, and after that I'll put them in the fridge overnight. I take out a cooled boiled potato and quickly peel it, which turns out to be surprisingly harder than it looks. And then I'll grate it on a coarse grater.
Now let's put that aside. Let's prepare everything for frying. I have an 8-inch nonstick skillet on the stovetop in which I melt 2 tablespoons of unsalted butter until it starts to foam and sizzle. Then I'll pour the first layer of grated potatoes, as thinly as possible, because this wo n't just be risotto, it'll be cheesy risotto. So I'll put some Alpine cheese on top of the potatoes, in this case Swiss or Gruyere. Just enough to cover the potatoes. You don't want it to be too cheesy. And then cover this cheese with the rest of the potatoes until the cheese is completely invisible. Press it all evenly into the bottom of the pan. And now all this will be fried for quite a long time, 10-15 minutes, depending on the power of your stove. We will
use a rubber spatula to press down the edges if necessary so that the roscini holds its shape and looks neat. And continue cooking until the edges are nicely browned. To flip, we will carefully transfer it to a plate. Grease another plate with oil, place it on top, and turn it over to get a crispy crust on our rotisserie. Then we return to the pan, melt two more tablespoons of butter and put the potatoes back in. Fold the edges in and repeat the process, frying until the bottom is golden brown and crispy. About another 10-15 minutes. Then for some reason we will transfer it to a stone tablet. I don't know. I just thought it would look nice. It fell apart a little, but it's
nothing. Let's tweak the editing a bit. And now let's taste it. Nice and crispy Extremely oily because of the heap of oil. This is one of the most perfect additions to breakfast that I can imagine. It looks spectacular. Cooking is not that difficult. You can partially prepare it in advance. In the States, this is a rather unique dish. I bet this will surprise and delight your breakfast guests. Fondant potatoes are a wonderful and elegant way to prepare potatoes. You actually cook the potatoes like a New York strip steak by tossing them with herbed butter and garlic. But at the end you add beef broth and butter. So the result is the richest
tasting potatoes imaginable. So, for the fondant potatoes, I take two large russet potatoes and cut off the ends. Then I clean them, thinly cutting the skin off the sides. This will give the finished potato the look of a jewel. After that, I cut each potato into pieces about 2.5 cm thick. I throw them all into water so that they don't oxidize. Then dry them thoroughly with a towel. I make a few final cuts so that they are the same height. Now, on the stovetop, in a non-stick frying pan, I heat a tablespoon or two of neutral oil, add the potatoes so that they are well coated with oil, and fry until golden brown on one side. Then I flip it over
and repeat the same thing with the other side. Now I add four tablespoons or half a stick of salted butter along with sprigs of rosemary, thyme, and a clove of garlic. And, just like when basting a steak, we will baste the potatoes with this mixture for 1-2 minutes. Then add the beef broth. 1 cup of broth or enough to almost cover the potatoes. Place in the oven, preheated to 220° C, for 25-35 minutes. Add more broth if necessary, as much of it will boil away. If the mixture becomes dark and thick, add more broth. Serve them simply: with salt flakes, freshly ground black pepper, and green onions, and ideally chives, but I only had green ones. OK.
Fondant potatoes. One of my favorite ways to cook potatoes. As you can hear, it's crunchy on top, like glass. It's incredibly tender and fluffy inside, but it's also soaked up a ton of beef broth, butter, herbs, and garlic. This is elegant. It's crunchy, but underneath it has a texture like flaky mashed potatoes. Oh, and it has such a deep flavor thanks to the brown butter and beef broth. The next time you host a dinner party, especially now, during this cozy time of year, this is just the thing. The so-called "accordion" potatoes. It would be wrong to do an episode about potatoes without French fries. So I wanted to try to make the perfect French fries. To make accordions, I peel
russet potatoes, cut them into slices, and then trim those slices to make rectangles. Make sure the potato is about three times taller than your chopsticks, which we will place on either side of the rectangle as guides. On one side, make cuts about a millimeter apart or less, if you can, diagonally. Then we turn over and do the same. This time, cut parallel to the short sides of the potato. In other words, we make many small cuts along the entire length of the potato. And, as you can see, it turns out to be an accordion potato. A potato that can be easily bent and stretched. The point is to get more surface area. And for this you need to "train" the potatoes a little.
You could string it on a skewer and stretch it to hold it in place, but we didn't have thin enough skewers for that. So I decided to just stretch the potato little by little for 5-10 minutes until the cracks were completely fixed. In other words, the accordion shape was visible even when you weren't stretching it. Now we will fry the accordion twice. That's right. Let's start by frying at 150°C for 3 to 7 minutes, until it turns light golden. We don't need it to brown yet. Place it on a wire rack. And if any cuts stick together while frying, simply separate them with a knife. Let this cool completely, preferably in the refrigerator for a few hours, before increasing the oil temperature to 200°C and frying again. This time just
a minute or two, until it is a rich golden brown and very crispy. That's it, the so-called "accordion" potatoes. Essentially, French fries have a million times more surface area. Actually, don't quote me, because the last time I said that, Matt from Standup Maths proved me wrong, empirically. And I will never take math so lightly again. I promise. Let's see what we came up with. Is it worth all the effort? That's pretty good. This is a solid surface area. There are tiny pieces of potato, you know, inside, but barely.
It's essentially like giant French fries intertwined with each other. Is it worth all the effort? Maybe if you really want to impress the person you're, you know, trying to have kids with. But, honestly, I would rather eat regular French fries. Although that's very cool. It's very beautiful to look at, and it crunches impossibly. It might be strange. Aligo. The potatoes are so chewy you'll swear they're cheese, because most of them are. To make the aligo, we take 5 pounds of Yukon Gold, which we clean and cut into even pieces, put in cold water, and bring to a boil. Aligo becomes real aligo after the potatoes are cooked. So we'll cook it almost the same way
as mashed potatoes, up until the point where we start kneading. So, as always, heavily salt the water and bring it to a boil, cook for 12-15 minutes until completely tender. On the stove, I mix the dairy again, but this time I use a cup and a half of heavy cream and a stick of salted butter. Aligo is not joking, so to speak. I also rub one clove of garlic into the dairy products to warm them up and cook them a little before we add them to the potatoes. The potatoes are ready, so I'll drain the water and dry them. Same as last time, but this time instead of mashing, I'll put the potatoes through a press. Ideally, you should strain them through a fine sieve, but that's a hell of a hassle, so I won't do that. So, I'm
going to put all these potatoes through a press, and then I'm going to add our dairy products, mixing slowly at first until they're combined. And now we will have to mix a lot, quickly and intensively for a long time. First, we add 10 ounces each of mozzarella and Gruyere cheese. This makes a total of 20 ounces of grated cheese. And we add it in three stages. Don't add everything at once, otherwise the potatoes may lose their texture. So intervene little by little. When the cheese is completely melted, add the next portion. So, once all the cheese has been added, we will work intensively with a wooden spoon, kneading the potatoes with all our might for 3-5 minutes, until they are so
elastic that they can be pulled out of the pan overhead without breaking the threads. Essentially, we not only made very cheesy potatoes, but we also activated the starch so that it also added elasticity. Now it's time to serve. The moment of truth, friends. And here it is. This is my first Aligo. They drove. And now the moment we've all been waiting for How high can you fly? How high? Yes. Oh, I went out of frame, but it was a whole 8-10 feet. I don't really like it. No, it's not for me. I always said it was like the strange child of potatoes and mozzarella sticks. And when I eat a mozzarella stick, I don't think, "I wish this tasted like
potatoes." It's still very tasty. I would happily eat this, you know, with some meat on top, juices and gravy. That would be cool. This is definitely more than entertainment. This became popular because of social media and because it looks crazy. It's incredible-to stretch it 10-12 feet like I just did. It doesn't seem that interesting to me. At the same time, this is a very refined and elegant French way of cooking potatoes. So, potatoes are a tenth-level aligo. What is the highest manifestation of potatoes? Does it have to be crispy? Should it have a crust? Should it be creamy? With herbs? Spicy? With sauce? Can she combine all of this?
Let's find out. So, to make potato pave, I'll start by saturating the fat with aromatic ingredients. So, I'm going to combine two cups of duck fat with eight whole cloves of garlic in a small saucepan, which I'm going to melt and bring to a very gentle boil for about 10 minutes. And this will give you a deeply rich garlicky duck fat. Now I'll borrow one idea from the guys at Fallow. This is the idea of adding bacon inside the pavé. But this time I did n't want to use bacon because it's thick and I think it would have too much of an overpowering flavor. I'll use bacon instead. This is smoked meat with less fat. It is sliced ultra-thin and has a very nice crunch. So I think it will work pretty well. I might add a little duck fat if
it's not browning properly to make these pieces nice and crispy. Now for the potatoes, I'll choose the Yukon variety. These are not usually the potatoes used in pavé, but the one time I used them, they turned out fantastic. Clean it. And then we'll slice it very thinly on a mandolin. You want them to be almost transparent, and you want to be able to fold them in half without breaking. So, thinly slice about 3 pounds of Yukon Gold potatoes. Then we'll season them generously with kosher salt. Stir, make sure they are evenly coated, and let them sit for about an hour. This will draw out a lot of excess moisture, which our potatoes shouldn't have. We need as little moisture as possible. So, now I'm going to transfer this into a clean bowl. I'll
squeeze it out as best I can before adding it to the bowl. Make sure they are nice and dry. And you can see that almost all of the oxidation was in the liquid itself, not on the potatoes. Now I sift 40g of potato starch into these potatoes and then stir until they are evenly coated. This will help the potatoes hold together so that when we fry the pave, it doesn't fall apart into a million pieces, which happened to me the first time I cooked for my now- fiancée, who will soon be my wife. Then we'll pour about a cup and a half of our duck fat over that. Now, to make the pave, we need a bread pan, preferably with straight walls, but it doesn't really matter. Grease the mold with fat, and then line it with parchment. Thanks to this, we can
easily get the finished potatoes when they are cooked. Here is our prepared form, where we will begin to lay out the potatoes, slice by slice. It may be tempting to just grab a handful of potatoes and throw them in. But the more carefully we lay out the potatoes, the tighter they will fit, the better they will stick together, and the fewer voids there will be that will bother us later. So, once I've put four or five layers of potatoes on the bottom of the pan, it's time to add the bacon. If we just put the bacon in a big piece, our pavé will fall apart because there is no starch to hold it together. So I'll not only chop the bacon, but also sprinkle the potatoes with starch.
We spread the bacon in layers so that it does not completely cover the potatoes, and then continue the layers of potatoes. Repeat the process until all the potatoes are used. Now we send all this to the oven. First, I'll wrap the edges of the parchment to protect the potatoes from what I'll be placing on top-another baking dish that will completely cover the surface. We put this strange construction in the oven, preheated to 135 degrees, for 2 hours, until a knife or tester enters without any resistance. When the potatoes are fully cooked, it's time to put them under the press. You can use wine bottles, pots, heavy objects-anything.
We send all this to the refrigerator overnight. Then we remove the weight and take our potatoes out of the mold. The easiest way to do this is to simply flip the shape over. You can try pulling on the parchment, but sometimes a vacuum is created and the parchment can tear-heating it will help. We turn the mold over and slightly heat the bottom with a burner. Just a little, just to melt the fat that holds the potatoes inside. This will allow the potatoes to pop out of the mold easily. And now I'm frying one slice for testing. I cut off a piece to admire these wonderful layers. And then I wrap it all up and put it in the fridge until the next day. To elevate this potato dish to
Michelin-star level, I enlist the help of renowned chefs and dear friends. Gentlemen, thank you very much for joining me in the kitchen. As you may know, I am exploring 10 levels of side dishes or dishes where potatoes play a major role. This is something you have put a lot of sweat, blood, and tears into. I have been watching and admiring all of your best potato dishes. I think I found eight or nine. I wanted to take some of your various techniques and create my own perfect potato dish. And if you can help me with this, that would be great.
I would really like to know your opinion. Last time you impressed me with the fish and chips. It is perfectly cooked. She is gentle. She is crunchy. Honestly, you won't find a better British fish and chips than this. So, if this dish is even a little like it you were good. I know. I have thinly sliced potatoes soaked in duck fat with garlic, rosemary, thyme, and herbs. Delicious. And now we'll cut it into pave pieces and deep fry it. And I want to serve this in a caramelized onion sauce with a touch of
beef demi-glace. Still potatoes. We have something else. This isn't exactly a potato dish, but it's actually one of our first potato dishes on the menu. Potato broth. Yes, you need potato gratin with onion gravy and red wine sauce. Always start with olive oil. Okay, let's put them in the pan. Let's do this. The aroma is already starting to appear I'll add a pinch of salt. A little water. You need a little butter.
I think about teamwork. Will you make us a cartouche, Babish? Yes, I'll make you a cartouche. Hypothetically, if someone doesn't know what a cartouche is. When you cover with a lid, you are actually stopping the evaporation of moisture. Whereas a cartouche covers the dish so that it softens and does not dry out, but releases just enough steam around the edges to continue the cooking process. I like to call it a semipermeable membrane. That's much better. NPM. Let's adopt this. Good. So, here is my potato pave. You can see the bacon there. We have three layers of bacon. Oh yes. So, are you going to do one thing or add some height? A bit of pyramidalism.
I think it should be done in a pyramid fashion. Aha. This, I think, is a brilliant move. Less water, more salt. I think it will be epic Okay, I'll put them back in the fridge to avoid any problems. Have you ever frozen them before deep frying Oh no, that doesn't work. Oh no. Moisture escapes from the potato cells and they collapse. We tried, as you can see. Are you subscribed to the channel, well, to the Instagram page "Rate My Chives"? Oh, I love it. You need to make a separate application for "Rate My Onion" from Babish. This is literally a page where he rates how people cut onions.
How many times can you do this? How many ways are there to cut an onion The more, the higher the quality of the cut. Will we all participate? Let's all try with one common application OK. So, we try to slice as thinly as possible. Well, we are preparing a grand application. I never had the patience to cut onions so professionally. And you, Joe? I'm sure you can do it. Sticker. Is it necessary to cut evenly? Me, I'll do it a little at an angle. No, no, no. It's impossible. There is one condition. Good. OK. No chance. No way. This is a family show. Now the work went as it should. It's better if you get a little closer to them.
Shut up. Very happy. Now I can't see what I'm doing. I'm going to cut off my finger now. OK. Here is my contribution to the onion assessment. I think it's not bad. I mean, seriously. Who will complain about that? In the end, it doesn't matter. You see, it doesn't change anything. Jack, you have to show us your skills. Yes. Aha. Oh, I had to sharpen it. Teaching. Watch how it works. He has to do it well. Do you still need to do a warm-up, or should I show you the secret I use when I'm short on onions? Good. Look more carefully. He'll be finished before you know it. Cut in half. I like to cut in larger bunches. My hands are already numb. That's enough for you, man.
Sorry. I need a little more space. I'm just trying to learn how to position my elbows like that in the kitchen. I'm not in those shoes. That's enough for you, man. It's a shame, but it looks good. The knife is so sharp. There's some sawdust here. This is true beauty. They are so thin. They literally get thicker, thinner. There's actually a lot of sawdust there. You would n't even know it was a chive. They are so thin. This.this is chives. Look at this onion. So, where is the onion? Oh, look at this. It is caramelized. All that creamy taste. The onion is ready.
Boss, you wanted some demi-glace here, right? Yes. Why don't we reinforce it with this? Here we have a demi-glass. It's a little runny, so boil it if you want. Should I mix all these onions and make No, just not mine. Warm them all up. And then just make your own. My…my-it's just a horrible, disgusting onion. He did it. I thought, I thought, he was in. Thank you very much. Literally threw it in the trash. Okay, I'll try to do two at a time.
Let's see what happens. Okay, the food is ready. Is that what you say? " Hands"! No, you say "hands." Yes, we say. They say "hands". Jack's father does that too. Jack's father, now almost retired, still yells "hands" when he cooks family dinner. He's just cooking in the kitchen and yelling " service," while my stepmother sits in the living room, reading a book and doesn't understand what he's talking about. Oh yes. How about soy sauce? A little soy sauce for color. Oh, malt vinegar. I want to try. Oh my God. I think it will look very good.
It looks pretty good. We have time to add some aromatic seasoning. Oh, really? What would you add? Chicken salt. We don't have chicken salt. I just know it's a British thing. Do you have chicken broth? We can make some chicken salt. Why not? Are you satisfied with the consistency? What are you. Great. Yes. Keep going, keep going in the same spirit. Continue. Okay. Hey, how are you, boss? I'll throw my tails back again. I'm fine. I'm fine, boss. Red is ready. Wow, look at this. Come on.
Done, boss. We serve dishes. That's good. This will be delicious. Oh, add seasoning. Boss, shall we sprinkle the onions separately? Sprinkle them separately. We strive for perfection, as some say. Do you think it's worth putting up a nice slide, Crofty? Oh, yes. I think maybe three. I think it's exactly I think three or four. Pressure. No pressure, Andrew, but you could screw things up. Now I'm going to ruin it. This is perfect.
Yes. That's it. And now some of that wonderful onion that someone threw away. And here, please. What do you say, guys? Level 10 potatoes. Yes. You broke this [__]. Let's eat them. We broke up. A Oh, sweet. M. You have taken our journey to a new level. No, no. We raised the bar on these potatoes, guys. I am so happy with this. This chicken was an inspiration. Seasoning for chicken. It was something truly special. And this onion is chopped so beautifully.
Onions are wonderful. Potatoes are at the highest level. No doubt you took our recipe and made it to level 10. Maybe put it on the menu. But that's enough for you. Let's call it "Bablo". Guys, thank you for helping me get to the finish line and really make it to level 10. I love you guys. Thank you very much again. I can't wait to see you in London in a few weeks. We are grateful for this. Here. Yes.
