Testing Global Cooking Methods We’ve NEVER Heard Of!
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- เผยแพร่เมื่อ 18 ก.ย. 2024
- We’ve looked at global ingredients before but what about international cooking methods? Our normals are in the hot seat and ready for what Chef Ben throws at them!
Time to CANCEL your boring dinners!
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Hong Kong style Cheung fun usually is swimming in sauce, has shallots for sweetness too, spring onions for some freshness, and they are generally applauded for a minimum skin thickness. The sorted food attempt looks pretty authentic there.
That's great to hear 😀
Just made me hungry. Am thinking breakfast❤
And the mistake here is, you actually steam the batter first, then add the filling to roll it up, not steaming it together.
I don't think there usually got shallots in it. In hk, Cheung fun got two type, one in Yum cha, it will have stuff in it. But for normal street vander, there is nothing in it, and serve with a sweet source, peanut sauce and soy sauce.
The only other style of Cheung fun than I knew is canton style which they don't roll it up and just scrape it together
Hi! Im a chemistry student at uni and the fat washing is actually something we use in the lab!! Because water and oil don’t mix (water- polar- being the alcohol and oil - non polar- being the butter) the washing actually just helps to separate these even further so any polar bits hanging around in the butter get drawn out by the water and vice versa, enhancing the flavour of both!! 💛💛
As a chemistry student, why is enhancing the flavour part of it 😂 everyone knows the golden rule in chemistry is to not lick the spoon…
How does fat washing apply in a chemistry context. Having bits of one mixture go into a different reagent seems like the opposite of what youd want in my laypersons understanding of chemistry
As someone who has their phys chem masters
YOU POOR SOD
IM SO SORRY
@@sentientbadge394 I think the OP meant that mixing those 2 items infuse flavor into each other because of the flavor compounds' solubility (water and/or fat), not necessarily "enhance".
I think you said the fat-washed whiskey wouldn't get a greasy texture as long as the fat doesn't melt during the process, but I made brown-butter washed rum last week with melted butter, then froze off the butter and ran it through cheese cloth and it came out beautifully clear and delicious. Now I'm going to bake some cookies with the rummy brown butter!
Oh wow! Great idea on the cookies.... they're going to taste epic!
Sounds amazing!
Yeah, generally fat washing is done by melting the fat, adding that to the booze, shaking it up and letting it sit for some amount of time. Then, you put the booze in the freezer to totally solidify the fat (the booze won't freeze!), and pull that off as a block.
Thank you for the comment. Never would have thought of that and will give this a try too.
I've done it with peanut butter to replicate Cocktail Chemistry's Tag-along Old Fashioned. just use some natural peanut butter in a casserole dish, add the bourbon and chill for 1-3 days before running through a coffee filter. Works pretty well and can be cheaper than a bottle of Skrewball.
My phone gave me a notification with a truncated title for this video: "Testing Global Cooking Meth" 😄
Imagine my surprise.
I texted that screenshot to everyone I know and have been laughing so hard I couldn't watch the video
No, you don't want to buy cooking meth. Never cook with a meth that isn't good enough to ingest on its own.
When is Kush going to do 1914 French Cookbook Challenge, Mystery Night Out, and Budget Challenges. $2.50 vs Unlimited Shephard Pie
It's got to happen soon!
1914 cookbook
And his dream menu
The 1914 cookbook is a brilliant idea!
Ooh ooh!
And the Menus that Made History! I loved those ones too :D
Whisky butter will become my next Xmas present for the family. Genius!
Such a good gift!
Whiskey butter will be my next, TGIWBF!
@@feelosophy1921 Googled "TGIWBF meaning" and only got 4 hits 😂 that seams to be a very unique abbreviation. But yes, Friday is coming 😁
That was a lot of fun to watch. I almost choked on my drink when Mike said Dim Dum and pointed at himself and Jamie.
My Dad used to get mud from the Murray River and we would coat apples and potatoes thickly in it then put them in the camp-fire lowish coals and cook until the mud dried and cracked a bit. We would then get them out crumble the mud off give them a quick wash then eat mud baked apples and potatoes. Something you might need to try next camping trip you go on.
traveller folk in the UK traditionally did this with hedgehogs, baked in clay in an open fire. Once clay has set, break open and it removed most of the spines (quills).
@@neilthehermit4655 I read about this technique used on hedgehogs by Roma / gypsy tribes in central Europe as well! The book was written in the 50s, I think? And the author said (he spent a lot of time with them and researched them, when after ww2 they were forced to settle), that they eat only these hedgehogs with nose like the pig has. The hedgehogs can have noses that look like pig's nose or like dog's nose. Dogs are considered unclean, so even anything that resembles them is unclean, too.
Not sure whether I didn't mix up that about noses, since I read about it well before pandemic. But I surely read about it in this context, because it was also the first time ever I read about hedgehogs having different types of noses and paying attention to the noses when I see some hedgehog irl. So far I saw mostly the ones with dog's noses, but now looking at the English word for hedgehog (English isn't my native language, I watch Sorted, because I like cooking), I think the pig nosed one might be / have been prevalent in English speaking countries.
So cool!
A favourite of mine that you've never covered is "Eclade", as in "Eclade de moules". Lay a lot of mussels on a board or flat rock, hinge side up. Cover with dry pine needles or hay & set fire to it. The needles/hay burns really hot & fast cooking the mussels in their shell. (You put them hinge side up so no ash gets in). One of the finest beach meals ever & looks spectacular. (You will have to do it outside though.Maybe next time you do a "Washed Up"?) 🦪
Honestly , Jamie is like a magnet of Joy & Happiness 💯❤
Ahhhh this is definitely J 💛
I totally agree. I mean, I love all the boys at Sorted for different reasons. But Jamie is just so positive, always in a good mood, and cheerful, its so wonderful and when I have a bad day, he can always cheer me up.
Unless it's a competitive episode. 😂
Jamie getting excited about anything Spanish.
J LOVES Spanish food 😋
Let’s hope Spain has forgiven Jamie. I mean, how can anybody stay sour with someone this enthusiastic about one’s cuisine 🙏🏼 😘👌🏼
Basque isnt spanish
Imagine doing this for well over 10 years and still being called normal. At this point I feel like the normals should get promoted.
Baz did.
Normal -> ABnormal…? ¯\_(ツ)_/¯
Sleep can wait 👌
Difference between a chef and a good cook: Volume, speed, consistency, cleanliness, max product yield, recipe generation, kitchen management, ordering and forecasting, etc. - there's a ton of work and training that goes into being a professional chef that we don't see here.
The "normals" have learned an absolute ton in the last decade, but it's the difference between a runner who does 5k races on the weekend, and an athlete who does a flat 4 minute mile.
As a food intusiast I am often amazed at home non foodie they still are at times. Obviously each of the normals has achieved special knowledge and super powers in certain fields (Mike cocktails, Jamie smoking & Worldmap knowledge), still they do have those odd normal ideas or perspectives from time to time.
My uncle makes Cheung Fun at home as my family grew up in Hong Kong - he just does it with small square baking trays inside a wok to steam and he'll stack two trays on top of each other. It's a nice cheap way to do this without buying the specialist equipment.
We fat wash liquors for cocktails at my bar all the time! A great technique is to actually heat up the fat just to the point where its liquid, then combine with the liquor, and then freeze it after letting it sit out awhile. Freezing causes the fat to resolidify, so you can separate it from the washed liquor easily.
16:15 You can always count on kush beign the Master of chaos! And i'm here for it
I bloody love these global food videos. Please never stop doing them!! It’s a shame you stopped doing the A-Z videos, please revive them!
Never heard of fat washing alcohol before, but I will most certainly have to look further into that!
Thank you for continuously opening new doors for us, your viewers, we appreciate it and hope you will never stop! Much love to all of you ❤
Brown butter and rum is a personal favorite of mine
This has got to be one of my favorite type of vid out of the ones you guys do, fascinating to see these different techniques.
Jamie:"Did you think i was being sarcastic?"
Mike:"... Yes..."
Jamie:"... Fair..."
Could be interesting to see you make Rappie Pie(an Acadian regional dish from Nova Scotia), a local producer uses a washing machine to get the moisture out of the potatoes, though that's not as traditional.
Oh wow! That's an interesting way to do it 😂
@@SortedFood The actually cooking of the potatoes once the moisture is removed is almost akin to risotto, would be interesting to see you guys give it a shot.
Surprised to see a comment about rappie pie!
Nahhhhh
Ohhh, my! Yes, Please! I love Rapure (sp.?)! My Brown Owl made it when I lived in PEI. What an amazing flavour. Such a great memory. ❤️
Re: the Pil Pil...in Portugal, or at least in my family, we cook Bacalhau de Abano (shaken cod). Salted cod, lots of garlic and olive oil on a pot, lid on, constantly shaken over a low fire, to keep the oil from boiling. It’s a workout but the results are usually amazing...it creates a creamy salty garlicky sauce, and the cod stays nice and flaky.
5:35
“you can do prawn” *shows prawn*
“You can do pork” *shows pork*
“You can do vegetables” *shows pork again*
This just made a giggle 😂😂
I actually do fat washing during the holidays to make butter infused dark rum. I brown the butter and let it get closer to room temp and then mix it with a whole bottle of rum and use an immersion blender to almost emulsify it. Cover in cling film and bring it to fridge cold before sticking in the freezer overnight. Next day I pull the puck on top off and strain it back into the rum bottle. Then when it's butter rum time, just add demerara sugar, hot water, and some of the butter-infused rum. BAM! Hot Butter Rum without having to keep a batter.
I got the recipe basically from HowToDrink, just to give credit where credit is due.
Spaff looks SO EXCITED! This shall be good
would love to see some australian/indigenous cooking techniques!
Spice rubbed meat cooked at 600C+ over natural lump charcoal is fantastic. Used in both the USA & Japan for many cuts. Best done with steel skewers instead of grill grates. As you can not prevent sticking as oil evaporates above 400C. Add any herbs after grilling & a hand fan is required to maintain/control temperature.
Absolutely love the constant encouragement you guys give each other. Mixed in with a dash of deprecation when called for, of course.
Fios de ovos (egg strands) are a Portuguese sweet delicacy made by using a fine funnel to drop very thin egg yolk strands into hot sugar syrup. The delicate strands are then used in several different pastries or eaten on their own. I believe this technique is also popular in some places in Asia, one of the culinary legacies of the Portuguese presence on the continent.
Try Kuih Loyang! It’s Malaysian/Singaporean, but uses a brass mold that you dip into hot oil, then the batter and back into the hot oil to cook. Makes a super thin, crispy cookie that I love eating during Chinese New Year.
I've been asking Sorted to do the French version "croustade" where is makes a little canape case, or the Norwegian version, "rosette cookie" which use the same moulds as the Malaysian/Singaporean Kuih Loyang. Be great if they could do any of them. I think a lot of cultures have a version of it.
@@Getpojke very true! There's a flower-like mold for Buñuelos that is a similar technique. Once the batter is fried it gets tossed in sugar cinnamon!
That Malaysian cookie sounds like a bit of naughty I should taste right away. Delicious! 😋
I love this one too!… is it same as Kueh Rose?
@@sharonn9991 Yes, they are all variations on a theme, though different cultures may add different flavourings to the batter.
18:53 Underground cooking. Whole pig might be a bit much, so do some chickens.
As a Swede, my heart took an extra beat hearing you mentioning Niklas Ekstedt. He's an amazing guy!
Barry has been strangely absent for a while other than when they fed him the dog food. Hopefully he is at home planning an elaborate dinner party for these four. One made up solely from road kill. Rats, squirrel, skunk and whatever dead birds he can find along the way.😂 That would be a great plot twist!
Hahaha that would be an excellent plot twist 🤣
I’m 100% expecting a Barry’s Revenge video
I'm certain he was satisfied when he saw the other boys tasting the beef and veggies straight from the bag while the chefs were cooking.
@@feelosophy1921 Would you be if your friends invited you over for a meal and then told you they just fed you dog food. LOL
11:18 The butter would be perfect for plum pudding 🍮
Or a decadent puff pastry for a centrepiece celebration beef and mushroom pie..... New Year maybe when everyone is ready for something homey but special
Jamie deserves a badge for his piping skill. Yes, I know that series is done, but still.
Another way we eat Cheung fun here in Singapore is keeping it simple with just some light soy sauce, sesame oil and sesame seeds. Love!
Mike is a man like myself I feel like, completely avoids the brain rot that tiktok “influencers” put out. High five Mike!
There's a fun technique in Finnish cuisine called "imellys", which involves covering a starchy food (usually potatotes) with wheat flour at slightly elevated (about body) temperature. This allows for the amylase enzymes in the wheat to break the starch into malt sugar, essentially making a sweetened dish without using any syrup or sugar. "Tuuvinki" or sweetened potato casserole is a Christmas staple in certain regions of Finland.
That's interesting! I found a recipe online, in English, and it calls for butter and milk. Is dairy crucial for this recipe? Both you and the website I found the recipe on, only explain the starch and malt thing, so I guess not, but I rather ask. Can people who cannot / don't want to use dairy use water and oil instead? Or idk, some plant based milk?
I mean it's an interesting technique but also it's nasty 😆 Sure, it gets a bit sweet, but the taste and nutritional value of the potato gets destroyed. It's a tasteless gray mush, like grandma's steamed vegetables. Yet we're forced to have it every Christmas.
@@vanillablossomSure, the milk has no role in the amylase activity, it's just there to add richness. I'd recommend plant milk as a substitute for cow's milk.
It's still summery enough to cook outside. Put normals to make some crepes with muurikka (muurinpohjapannu; originally bottom of massive iron pot used to boil water & wash clothes in, nowadays just a very thick, wide and shallow cast iron pan you heat over fire/gas). Crepes made with one are like half a meter diameter.
There is Saudi Arabian dish called Gursan and one of the ingredients is Rigag which a really thin paper like bread that is have it is unique way of cooking by placing a dough in hot flat pan and moving the dough around to make a really thin layer and removing the rest, it is easer to understand when you watch a video.
Sometime we use the Rigag in simple way similar to crepe just filling with chocolate or cream cheese and spicy chips.
Maybe some other chemistry enthusiast can confirm me here, but I think it might be possible that the glycerides are actually swapping esters with the ethanol. It would be supported by entropy, at least a full swap. Therefore we have some fatty acid ethanolates and glycerine in an equilibrium. The reaction is quite slow I would assume. You could try and add some citric acid to the glass and see if this speeds up the process.
Obviously the bigger factor remains the fat soluability of aroma carriers such as terpenes in the liquor.
Well obviously.
I am so excited to try the fat washing technique! I love the idea of having the flavor of the booze throughout a dessert without the harshness of the alcohol. So many ideas!!
I’ve followed this channel for over a decade (woah) but videos like these have recently come in so handy - in my work I often come across food and gadgets and tools I wouldn’t otherwise have recognised without your content. Thank you!!
Cheung fun is a traditional breakfast item usually with rice porridge. Plain ones are served with soy, seafood sauce and sesame dressing sprinkled with sesame seeds. Nowadays is eaten as a light meal. We won’t make this at home but during Covid, with nothing to do, people went crazy
There are a lot of different variations of Cheung fun (tones: scooping up | equal). My Mum's favourite is a Hong Kong specialty where shrimp/prawn and you tiao (deep fried crullers) are wrapped. For dim sum, there's plain, char siew (BBQ roast pork) and prawn. In my favourite dim sum place, they serve it with soya sauce and sambal.
If you're looking for other global cooking techniques, I'd nominate Hungarian veggie stews called főzelék, where the vegetables are thickened with a local variety of roux and/or milk or sour cream, depending upon the sort of vegetable used.
As someone who eats dim sum quite often, so glad y'all made the cheung fun a second time, it was much improved on the second attempt!
Great stuff! That was one of the most enjoyable episodes in ages. The last one, flambadou you can do over a variety of things, steaks, veg, fish & shellfish. As porky things go well with shellfish we did pork fat over razor clams fresh on the beach a while back.😋
So glad you and joyed it, and those clams you did sound delicious!
I love this channel. Been watching since 2020 (times that shall not be named), and ive watched every episode at least once. You guys are so good at this. You make food accessible, fun, and a wonderful learning experience.
I wish i could afford the app
Loved this episode! (Even hearing Ebbers mangle the pronunciation of “Cheong fun” 🤭) Thank you so much!
Try cooking in the earth - Umu, Hangi are two Polynesian forms, I suspect there are many others around the world. Also cooking in thermal vents or pools. NZ Maori, Iceland I guess, never looked it up but I'd assume all cultures around natural heat sources figured ways to cook with them. Love you all!
I'd love to see the lads tackle barding a turkey. It's a cooking method dating back to _at least_ the 18th century, possibly earlier. It involves salt pork, burlap, and I forget what else.
Barding is a good technique. Have you tried Larding? A similar idea, but you use a larding needle to push strips of fat, bacon, herbs...etc into poultry, meat or large vegetables to flavour & moisten/baste it during roasting.
Speaking og gloval. Please consider tasting Colombian food Guys! HUGE fan from there 🇨🇴🇨🇴🇨🇴🇨🇴
Love watching Jamie and Mike figure things out (after being told what to do, thanks Ebbers)
8:49 Tweedledim and Tweedledum
I loved seeing these. The steamer was especially intriguing. Thanks guys.
Consider trying Liang Fen (凉粉) - Cold jelly noodles/Mung bean starch noodles. This dish requires not dough but a cooked jelly and slicing of the jelly to make noodles. It's pretty cool and delicious too!
Since it is officially Christmas Season in the Philippines, try making Puto Bumbong~ It's an exciting technique and very traditional too
Thank god they had that extractor fan! What a lifesaver.
Was just binging your previous video on this Guys! Loved it and shall love this one too
An Indian/Pakistani street food technique where you cook chickpeas and corn kernels in a combination of ash/sand and salt in a wok/karahi over fire…. So delish! 😋
In Argentina we have a method called “lomo al trapo”. Lomo means sirloin and trapo means rag/cloth. You basically season the meat, cover it with the cloth and drench it in wine afterwards you cook the wrapped meat directly on coals. The finished product is quite unique and tasty
My favourite dim sum shop uses the holed tray and places a... smooth dishcloth over it, then pours the batter onto the dishcloth, then uses it like the sushi mats when it's cooked, scraping the cheong fun off the cloth.
Maybe making Spätzle? It is a very specific way to prepare these beloved Swabian noodles.
Yum, I love Spätzle. First time I tried it I used the course part of an old cheese grater to rub the noodle paste through. Worked pretty well.
I don't recall you guys looking at this technique but traditional fufu pounding would be a great highlight or more traditional African dishes! As always I love everything you guys do. These episodes are always eye opening on something I've never heard of and I love that!
They've eaten fufu on the channel, but never made it. That could be fun.
The 2nd attempt at cheung fun looked amazing!! Great job Mike and Jamie! Looks yummy
Love from Colombia guys! Keep up the good work! Never miss a video! Hearth please ❤❤❤❤❤
Try a “Fulacht fiadh” it’s an ancient Bronze Age Irish cooking pit where you use hot stone from a fire to help cook or boil water.
The fat washing trend is big in the cocktail world right now, though they call it milk punch here as they usually use milk/cream as the fat. They're actually pretty good, you get all the subtle flavors of the alcohol without too much of the burn.
Fat washing and milk clarifying are different processes, actually.
Milk punch clarification is less about the fat, and more about proteins. Specifically casein proteins in milk which bind to bitter tannic compounds and then coagulate so they can be strained out. Fat washing is about flavor compounds that are fat and alcohol soluble, but not water soluble. So you're basically making an infusion where you're drawing those flavors out of your fat which would be otherwise difficult to extract.
Most recently, I had a Wagyu washed old fashioned outside of DC, as well as a duck fat washed old fashioned at a restaurant in New Orleans. But were pretty different, and the Wagyu one was very intense.
Oooh the sound of Kushy bear in the background just made my day ☺️🥰☺️
Mike, Jaime and Barry are definitely beyond the title of Normals. They are creating meals that are better and more creative than the fanciest meals I have ever had. This does absolutely include non-chain restaurants.
Definitely give a go for oil raining technique used in Vietnam for their fried chicken rice (Cơm gà xối mỡ) where you fry a piece of chicken by making a pouring rain of hot oil
My suggestion is German Sauerbraten - roast that's been marinated in a mixture of vinegar, herbs and spices for _days._ Done right, it just falls apart by itself and it tastes so good … 🤤
16:17 you’ve heard of butter butterscotch I have had a lot of fun, mixing rye whiskey with brown sugar and a lot of butter heating it to a caramel to make butter, rye, kind of along the same lines as butter washing, but much better over ice cream
love to see Æbleskiver/Munker (Munker was always what my swedish great grandmother called it). Its a bit like Takoyaki but larger and more like pancake batter, sweet and great for breakfasts. We'd usually have them with jam or syurip, but traditionally they're done with small amounts of chopped apple or applesauce embeded inside (we always broke them in half, filled them, then closer them back up)
A food I had when I was in Grad school in South Dakota was Chislics. It’s a very regional dish, with variations from city to city. It’s a deep fried meat cube (sometimes battered, other times not depending on which city) powdered with garlic salt and served with soda crackers. Very simple, but delicious.
1:40 I hate few trendy things in food like I hate "aioli" being redefined to mean "flavored mayonnaise" instead of an emulsion of garlic, olive oil, and salt.
Aioli as mayo drives me nuts too. My pet peeve is any herby dressing being called Green Goddess. Green Goddess is heavy on tarragon and uses tarragon vinegar.
Need to see you guys make a milk-clarified/milk-washed cocktail. It is fascinating 🤓
Great episode! I love discovering new cooking methods. My faves were the fat-washing and the tallow-oyster method. Thanks for this!!
Safety bucket of water for potentially burning fat? Well I am no expert but 30+ years as a firefighter tells me this is not "it".
True that. A chef taught me once that one should throw a fistful of salt over the flames in case of a kitchen accident.
Pass it on ideas:
Open book: they each get a small amount of time (e.g 3 minutes) before their turn to look up recipes to help them
Blind time: They choose when to leave the kitchen, but don't see the timer (with a normal total time). To pass they all have to still have a minimum time each (say 4 minutes or so) so they need to be somewhat conscious of that when thinking about how much time they take. Maybe have it in reverse order of the normal challenge (last to first) with the chef(s) last.
No heat pass it on: Forces them to use things like curing and quick pickles
Microwave only pass it on
Pass it on notes: Give them a break for once, let them leave notes at the end of their turn for the next person.
Great stuff! Love the vids keep it up big cheese! Would love to see some more poker face 2.0
14:46 (Flashbacks to Mike in Dubai getting Turkish ice-cream)
Love it! Thank you!❤ OMG Jaime‘s Dance needs to be a sticker, a reel, a gif, a short and everything that can go viral!
I never knew how Chung fung was made despite it having being one of my favourite things to buy at the Chinese supermarket.
For the first time ever, i am under 2 mins. Love from Pakistan ❤
That's super quick!
Just out of curiousity, because I have a very soft spot for Pakistan: where are you from in Pakistan ?
@@swissfoodie3542 Lahore 🤩
I saw someone fat-wash some whiskey with sesame oil and honestly it sounds absolutely amazing! So many options and opportunities to try. Duck fat could be interesting!
Oh I’m intrigued 😮
I brought my (at the time) girlfriend to Ekstedt, its amazing, and the staff brought us into the kitchen where they used the flambadou to cook oysters in that way (finished with red wine vinegar). They heat it up so much. so when the fat hits the iron, it bursts into flame, and the fat dripping into the oysters is also on fire. Such a spectacle, definitely not safe.
The emulsification sort of happens if you bake something like a porkshop in butter. Take out the meat, add some water and agitate it with a fork. I love the jus you get.
As a carnivore with an occasional weakness for bourbon, I have to try both, the fat washed booze & the butter with steak.
In France we used to have a cooking show of traditional very meaty dishes by Maité, the cook used the iron thingy to pour melted cooked dry aged ham fat onto roasting poultry to give an extra salty flavour . Her videos are still available on the YT channel: Ina Les recettes vintage (if vegan or vegetarian, do not watch remember it comes from an old time where hunting was still very in).
Ben you were bang on with the explanation of polar and non polar transfer!
I recently went to a restaurant that served roasted marrow bone. Once we’d eaten the marrow, the waiter torched the inner bone and then I held one end of the bone in my mouth and the waiter poured a dram of whisky down the bone and into my mouth. It was delicious and I’m not even a whisky drinker.
I cheered when the Flambadou came on. We had lamb kebabs finished with flambadou at a restaurant called Pine earlier in the year. They were amazing.
VERY interested! Always love to learn more with You guys! You're the Best
Thanks for reminding me I need to make a batch of brown butter rum for Christmas. The best hot buttered rum without it being too greasy.
Just had a Quick Look. There’s a TH-cam video showing this method in a restaurant! The steamed rice rolls.
Ooh hello Dim and Dumb, nice to see you boys! 😁
😂
I'd say you guys have to try out "pootharekulu". Its essentially a sweet from southern part of India, where a piece of cloth is dipped into a thin rice flour batter and dropped onto a inverted hot clay pot and is kinda dragged/pulled towards you so that it leaves a thin layer of batter on the pot. Once its cooked it becomes flaky almost like a Filo Pastry used for Baklava, similar to it the flaky "pastry" is also then filled with mixed nuts and ghee and folded over
Yes! New things to learn.
Cooking foil wrapped salmon, either entire or filet, in a dishwasher is always fun. Just add a few slices of lemon and lime.
that was one of their first videos about 14 years ago! It is a fun watch.