FINAL FW Tasting Notes v2

FW Tasting Notes v2

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All right. this is? Bread Okay. You guys are getting it. Awesome. Cut the crust off, be fancy, like my dad who actually is not British. He's Chinese, kinda like my Mom, which is why I'm 100%. That's need to know. And cut the crust off, throw it into the oven. Dry it out. [SOUND] Like this, and the reason you dry out the bread is, fresh bread is going to absorb a lot more oil. So we'd use dry bread, it'll still have the wonderful texture and be nice and crunchy when it's fried. Here you go. But it won't soak as much oil. This is jicama. Jicama looks like this. And when you cut it [SOUND] it looks like that. [LAUGH] Pretty good huh? Jicama is poor man's water chestnut. Water chestnuts I love. Fresh ones are idea. Canned ones I don't like so much. Canned ones taste like a can, and Fresh ones are awesome but it takes absolutely forever to peel fresh ones. They're very seasonal. Hikama in a lot of Hispanic cuisines and a lot of east west cuisines, southeast Asia is used often. And with the magic power of James. Give it up for James, guys. He's the sous chef today. He's done a lot. [APPLAUSE] You see this brunoise [UNKNOWN] he started in April all right? [LAUGH] It's pretty good, it's very sweet, very crunchy, adds texture to the mouse which I love, all right, we add a little bit of green scallions and then this is gonna be the toast. And I threw a piece of higwin there, not by accident but on purpose, just to see how hot the oil is. Take the mousse so we can season it now. And then you can put raw sesame seeds on top. Okay. Now you want about a quarter inch, very even, because you want it to cook evenly, right? So take your time, edges are fine says message. Never put it in if the oil's too cold cuz it's just going to soak up the grease, all right, so you just, you have to be patient. Never drop, always lay, and this, at that point, all right, very important. So that oil is hot now Throw it towards the back of your oven. Because if you put it this way, you can get yourself. Here I just get you guys. [LAUGH] [LAUGH] So again, be careful. You can slide it like that. Right? Don't burn yourself, guys. This oil's about 450 degrees. Be careful, okay? Slide it in. How's that look? Right? But it's just called shallow frying which is great way for the home cook. Because when you have to fill up a whole stockpot with oil, What do you do with two quarts of screaming hot oil and you have kids running around? So I do a little bit like this, it's cheaper, you can change your oil because this oil now is gonna taste like shrimp. [BLANK_AUDIO] All right so the shrimp toast is done guys. Shrimp toast is great for a party. Fantastic for horderves, Hanukkah's around the corner. There's a Jewish thing again. [LAUGH] Christmas is around the corner too. Fantastic for parties. Ow that's hot. What we're gonna do is slice these in triangles cuz there's no other shape that's three sided. [LAUGH] See, eight years of college, it's paying off. [LAUGH] Don't ask me what my GPA is because I really don't even know what GPA stands for so And we're gonna take these, these are actually, they're a touch raw in the middle don't worry, keep them like this. They will carry over, but if I separated them and just plated them up, they're not gonna carry over. This'll carry over another ten degrees all right? And these are delicious, yes they are, so Like this. Like that. James, do we feed the people like we did last time? Yeah. Think so? All right. Let's see. All right. Cut them into 200 pieces, please. [LAUGH] [LAUGH]
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FINAL FW Tasting Notes v2