I love watching your reaction with Frenchie, especially for uncle roger video😂😂 Chef please react to Liziqi's or Dianxi Xiaoge's cooking video, i think you & Frenchie should get some therapeutic and relaxing cooking video with panoramic view. I feel bad for you & Frenchie when you'all getting emotional over someone doesn't cooks right, but it's so funny to watch, especially Frenchie's expression😂😂😅🙏
The true purpose and greatest strength of FutureCanoe's Ligma Fork is to flawlessly remove the center piece of any baked goods. It also just serves as a general meme and all purpose tool ^^
@@SaNdy5306 Nah. Ligma, sugma, sugon and other words were a meme some years back as "bait words". Someone mentions them, the other person asks "What's ligma/sugma/sugon?" and the poster replies with something akin to "Ligma balls/Sugma dick/Sugon deez nuts". Just a light-hearted meme. However, I don't know why he named the bent fork that. It justs sounds funny so it has stuck.
Some Indian context: 1) most Indian houses don’t hv ovens 2) I have never seen san marzano canned tomatoes here, even though I live in a pretty big metropolis 3) depending on the level of vegetarianism they practice, some Indians might not even east yeast, maybe that’s why he showed a baking powder + soda combo
@@anish3183 ya it's available in Amazon but Indian people basically prefer shopping from bazaar and mandis especially if stuff is like tomato onion or other veggies because you know they can bargain price 😅 at least what I have seen
The advantage of Tawa Pizza or Pan Pizza is that it can be made by rookie chefs or students who need a quick lunch/dinner using minimum resources. This recipe is particularly created for people who don't have oven. Just using a pan you can make a decent pizza.
3:04 Ligma Fork is just the result of him bending his fork while doing something, making it as the L shape, hence Ligma? I also followed FutureCanoe for a while but myths about ligma fork are still around so that's my guess
there was this one episode with fan mail, where one of the fans send him a second ligma fork (and also ligma spoon) so I think that this is some kind of special fork. For what exactly? I don't know.
What I love about Future Canoe is that is honestly how most of us are going to make it at home. Get started and remember we are missing ingredients or tools, and like screw it I'm hungry, I'm making it anyway.
In India you get pizza base, the kind of bread he made, he's just replicating it. Very cheap and massly consumed. You get very bad pizza in India in general, you basically get domino's and it's cheaper replicas. This guy actually knows how to do proper wood fire pizzas, I think he used to work in a proper pizzeria in New York or some city in the states. There's a masterchef India episode about making wood fire pizzas and he talks about it there. Cheers.
Ranveer Brar's pizza is not my cup of tea, however don't think you guys discussed impact the hung yogurt (curd) and atta (an South Asian flour that is made with the whole wheat kernal) had on the dough. That makes the recipe more like a quick naan and definitely for the Indian palate. Like I said, not my cup of tea but definitely replicates Indian Street food pizza
The pizza place next to the store my parents owned grated their own cheese, but with a twist. It was a combo of both 'cow' mozzarella AND a mozz made from goat milk. The cow mozz stretched and melted, while the goat cheese crisped and lightly browned. IIRC they had a few different blends depending on the type of pizza.
Seeing Ranveer's pizza brought back childhood memories of a bakerie my grandfather would grab pizza for me. I was always confused about the dough texture, but this does explain a lot.
Yeast is often avoided cos some indians groups consider it a living being and avoid it for vegetarian reasons but its hypocritical to use curd as it is a living being too full of lactobacteria, me personally i dont like the flavour of yeast in pizzas, i personally like and make curd leavened pizza at home without baking soda or powder that rises due to lactobacterium cos it doesnt have the bitter aftertaste of yeast pizza dough, instead its a little sour, but curd usually takes twice to thrice the amount of time for it to raise. The overall taste is better imo, but most ppl are moving away from curd based leavening due to it being a slower process, the original naans only used curd for leavening now they add curd only for flavour but use yeast for leavening which gives modern naans a bitter aftertaste for me who grew up eating curd naans.
Fungi is a living being as plants, it's ridiculous. But they don't eat eggs for the same reason although commercial eggs aren't fertilized, so they are just chicken's ovulation.
I love that you said podcast and not regular video… since he never shows his face lol. I know the podcast is technically filmed but it still feels so authentic.
I refuse to believe that both of you are ignorant to the concept of putting ranch dressing on bad Pizza. Then again, you're both much older than you look, so I'll let it pass this one time.
For context, this is made for homes without ovens in them. That's why it's all on a stove top. And yes, you were right, it's designed to be very beginner friendly.
3:04 The ligma fork is speculated to be bent by him while doing, some things.. thats why he named it the ligma fork. But its perfect for scraping down the sides of bowls and grabbing the middle piece from any dish.
When I was in university, I worked at a pizza place that served a Chicago style pizza. We used the deep dish pans with more of a classic New York style crust. The dough was a classic yeast dough, made in-house every morning, and then we put it through a dough sheeter to get the correct thickness (kind of like the apple pies we are going to be making in three weeks). Then trim the edges, fill with sauce, toppings, cheese, and just a few more toppings on the top (mostly for those of us running the stone ovens could tell the difference between those pies). The dough was nice and crispy and the cheese was gooey. They were really great pizzas.
Oven is not a common appliance in Indian homes so a cast iron pan makes this more popular. And Indian tomatoes generally are a little bland. Vinegar and sugar balances it out. Also cheap pizzas in India are quite bad here. Frozen pizzas are not that common. So he wants pizza to be more accessible
Chef if learnt recently that bollywood has also decided ranveer Brar is a great performer and cast him in a movie. He's pretty good actually and was impressed with his acting skills. Maybe hollywood will pick you and frenchy up someday.
You generally do want a good crust texture. It’s got to be different and have more gluten than a lighter dough and it’s going to fry in the oils from the cheese fat and pan. This is also why thermal transfer on a deep dish is important… to fast and you get burnt hard crust and cook the to slow and you get soggy mess with too much cheese separation. Here is the thing with deep dish pizza, it tastes good with a beer and a bunch of friends. As a person who grew up in Chicago, but lived many other places, I can say that it doesn’t fit the same food niche as other styles. In fact no one in Chicago eats deep dish very often, most people eat tavern style, thin crust, flatbread, or New York style on a more frequent basis. The reason why it’s a thing is because it’s different and it fills a different role (when you have a bunch of people and you want a lot of sausage and cheese and sit around and talk for a long time and dig into this big family style pan). I personally don’t even bother to compare pizza styles, I just know when I crave a particular style and feeling for a particular occasion there is always a variation that hits the spot. Call deep dish a cake, pie, casserole, give it whatever name you want… when you’re in the mood for it, it’s good food. It’s like going to a family dinner in a Mexican household and sitting down to fresh steamed tamales… there is a time and a place where there is nothing better.
Hi chef Brian. I have a question, what kind of tomato paste do y’all in the US use? I am from India and tomato paste usually isn’t accessible to me here.And the ones that are available here, are not only expensive but also not that great. So I’ll have to get it from my relatives when they fly down from the States. So what brand is that deep red tomato paste????
Another KILLER Dillinger Escape Plan reference 🤘💙💚🤘... just so happens I've got my "Ire Works" tour shirt on!!! We had our celebration of life for our recently fallen guitarist brother Happy to get to watch this video. Much love to you and your's... and Frenchy!!!
I think curd is kinda like kefir or thin yogurt (they use yogurt in naan too). I learned to make puri, naan, other Indian food from people from my high school best friend's temple food out reach. We fed hundreds of people in Denver.
I like tomatoes on pizza. Either before or after cooking. The only other fruit (or veggie, if you prefer) allowed on my pizzas is pickled peperoncini (well dried).
Yum! I've never made a deep dish pizza before so at least i got some good tips before i try lol so thanks for that guys! About the sugar, my mother in law puts sugar in her tomato sauce and my kids love it- me not so much but hey🤷♀️
Please react to indian cuisine more.There are multiple indian cooking channels like yfl. Please explore indian cuisine in depth. As an Indian it would be interesting to watch European perspective on Indian cuisine. Thankyou.
My guy, if you want to add a bit of acid and sweetness to a pizza sauce without just using vinegar and reinforcing the tomato flavor, try adding like ~1tbsp (more or less depending on the tomatoes) of _orange juice_ to it! It really is a wonderful addition!
It's interesting to hear the perspectives of experienced chefs on the techniques and ingredients used. I'm curious to know more about the role of gluten development in the crust. How does it affect the texture and flavor of the pizza?
I was going checking out of Ollie's and saw a " cookie turner". It was an offset spatula. We aren't even trying anymore. Also, I think the curd was introduced to mimic the taste of fermentation.
It's a big Midwestern thing to put ranch on pizza. Most of us just put it on the crust, but some do the whole thing. Idk if anybody does that on Chicago style, but. -shrug-
Tomato Concasse was used in the original margherita pizza and a version of it used in omelets for Queen Margherita from what I can gather. Thats probably his meaning by that I would say.
Here’s some context for the Indian part of the video: 1. Chef’s emphasis with a 30-minute pizza dates back to Domino’s entry into India over 20 years ago. Their marketing promised free pizza if it wasn’t delivered within 30 minutes-a concept that spread like wildfire. Of course, we all know the quality of Domino’s pizza - it wasn't great but the fact that in a crazy, congested Indian city, you'd get pizza deliverd in 30 minutes or get it free - is an iconic campaign that is still stuck in everyone's food psyche. 2. As a lot of the comments here have shared, many Indian homes even in 2024, don’t have ovens. Everything from naans to grilled dishes is made on a ‘tava’ (pan), making this approach ideal for the audience. The tava (pan) is central to all Indian homes as from rotis to dosas its all done on a pan. It's traditionally cast iron or aluminum but a lot of folks use nonstick pans now, too. A lot of Chef's recipes are built around busting fears around 'restaurant' food or unfamiliar foods from 'foreign' cuisines, where ingredients and techniques feel intimidating. So, I really love this approach - breaking i down based on the resources that his audience has access to. 3. As mentioned here earlier, Indian tomatoes are far from the rich, tangy San Marzanos. They’re often acidic without much flavor which makes them a great base for complex curries but maybe not a good marinara - so adding vinegar and sugar is serving two purposes, addition of umami flavor and it mimics the tangy-sweet notes that Indians prefer in tomato-based sauces. 4. Yes, It’s not a pizza by Western standards, but it’s a brilliant adaptation-using whatever we have in our homes and stores near us. This is truly an Indian pizza, something many of us grew up with. Yeast was rare in smaller cities, but baking powder, soda, and curd (yogurt) were common substitutes, making it a staple in home kitchens. 5. Notice the dried oregano and chili use - that’s from the Dominos conditioning again - as they gave us these packets for free. So it’s just again a little nod to the very Indian-ness of this pizza.
Tomatoes on top? I have to disagree. I think it was Shakeys Pizza in California that made a veggie pizza that was really good with tomatoes on top. BUT, that's just me.
If y'all want to see another fast pizza, I'd recommend checking out Brian Lagerstrom's 1 hour pizza. Made it myself, so can confirm that it's delicious.
Deep dish pizza is like someone made a pizza from the name "pizza pie" and a list of ingredients alone. And yet, it’s something I've made a few times before and desire to make it again.
I love watching your reaction with Frenchie, especially for uncle roger video😂😂 Chef please react to Liziqi's or Dianxi Xiaoge's cooking video, i think you & Frenchie should get some therapeutic and relaxing cooking video with panoramic view. I feel bad for you & Frenchie when you'all getting emotional over someone doesn't cooks right, but it's so funny to watch, especially Frenchie's expression😂😂😅🙏
*INDIAN CONTEXT* 1. A huge chunk of the indian population does not (or chooses not to) have access to equipment common in western countries. In this case - an oven - hence the Tawa (Flat pan) Pizza 2. As someone who's had a chance to live in both India and Canada, the kind of ingredients we're working with here is a FAR CRY from the ones available outside even though it has gotten a lot better in the past couple of years but mostly in the metro cities. In this case though - good yeast is not easy to come by, I've had my fair share of failed experiments with poor quality yeast. I used ask restaurants for some or order one of the imported brands off of Amazon. So baking powder/soda combo makes sense. 3. Oh and no San Marzano Tomatoes here either^ 4. Saucy ketchupy style - Guess it's just a matter of palette, it's most common kind of Pizza I was exposed to growing up - even as someone in a Metro city. I've only recently (past 5-7 years) had a chance to experience good authentic pizzas here 5. Veggies Gallore - Yeah, we do that, that's pretty common 6. The 30% whole wheat flour at the start - Unless it was a textural choice he made there, we have a collective hate for maida (refined wheat flour) for it's unhealthiness. I assure you, every indian wishes there was a magical way to use whole wheat instead of refined wheat without it affecting the taste Since you've done a couple of these videos now (I love them, and I love that you guys are introducing Indian chefs to the world this way!) I'll do my best adding these context notes to all the videos!
My pizza dough usually rests in the bowl for about 8 hours with a cling film cover next to the warm side of my fridge... Then sits in the fridge over night. It works well. I made cheese stuffed crust pizza tonight and prepared the dough yesterday for it.
THIS GUY WAS COOKING WITH SCIENCE! And a sense of humor! Oregano OREGANO, ORE GA NO, THE RED SEA AND HE DIDN'T B.S. ABOUT CARD BOARD & SPONGE HAD HATE S3* so we learn don't use Masa! Mrs don't like eating her green, and I've cut out a lot of sugar Dunkins Large f yo venti hot 7 sugar and 1 milk I want coffee not milk with essence of coffee! So sugar free CBD 1 for work 1 for sleep after dinner. Last fella had a process bit crunchy but tasty ingredients served as a pizza in form!
The ranch dressing is because he puts some type of sauce on everything before he eats it. It’s usually something unexpected, like tapatio on an Asian dish.
He got the name for the Ligma Fork from an anime. The MC (main character) says Ligma. The other character asks what Ligma is and the MC replies with ligma balls. Not even joking. That is the true explanation.
@24:51 Indian tomatoes are significantly less flavourful than san marzanos or any other variety from south america. That is why is is necessary to add a little sweet and sour to the sauce to get the flavour up.
I think the masa made the dough from retracting and lack of other ingredients lmao. I'm curious how masa vs cornmeal will do...just learned masa is not a good substitute lol. Great vid and educational!
ranch on pizza is a Pilipino thing i believe. I grew up in a little manila so i developed a habit of doing that to pizza myself since everyone around me growing up did too.
The ranch dressing is because anytime he makes something that he doesn’t like the taste of he just adds ranch dressing to it or hot sauce or soy sauce or one of his favorite condiments and then eats it anyway. I appreciate that he doesn’t like to waste food.
Hey Frenchy. I feel your pain in the talking so much. Hahahaha, Low key not kidding but I love the videos Chef Brian. And I also love metal. Thank your for years of Joy.
FutureCanoe should branch out his marketing and release a playlist of himself describing cooking on the Calm app so that people can fall asleep easier. That's in no way a dig on his cooking, it's just that his voice is so mellow and soothing.
Actually, it's an Indian version of pizza that he has made here, you authentic pizza ingredients are hard to come by and difficult till now for most of Indians, so chef has made an easy to do version of it
@chefbriantsao I know you're a metal head, but don't know how you feel about black metal. There's this 10+ year old channel called "Vegan Black Metal Chef". Not a vegan myself, but he knows his way around Seitan. Check out episode 4: "Hail Seitan"
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Get a FREE pack of Five's high dose gummies, just pay shipping (must be 21+): bit.ly/FreeFiveHighDoseChef
I love watching your reaction with Frenchie, especially for uncle roger video😂😂 Chef please react to Liziqi's or Dianxi Xiaoge's cooking video, i think you & Frenchie should get some therapeutic and relaxing cooking video with panoramic view. I feel bad for you & Frenchie when you'all getting emotional over someone doesn't cooks right, but it's so funny to watch, especially Frenchie's expression😂😂😅🙏
The true purpose and greatest strength of FutureCanoe's Ligma Fork is to flawlessly remove the center piece of any baked goods. It also just serves as a general meme and all purpose tool ^^
And here I thought it's a better version of Sigma, Ligma because limp..
@@SaNdy5306 Nah. Ligma, sugma, sugon and other words were a meme some years back as "bait words". Someone mentions them, the other person asks "What's ligma/sugma/sugon?" and the poster replies with something akin to "Ligma balls/Sugma dick/Sugon deez nuts". Just a light-hearted meme.
However, I don't know why he named the bent fork that. It justs sounds funny so it has stuck.
Ranch on pizza crust is delicious
Some Indian context:
1) most Indian houses don’t hv ovens
2) I have never seen san marzano canned tomatoes here, even though I live in a pretty big metropolis
3) depending on the level of vegetarianism they practice, some Indians might not even east yeast, maybe that’s why he showed a baking powder + soda combo
Agreed with everything, although San marzano Is available on Amazon now. Also some grocery stores.
@ have you tried that, was the quality good? I usually don’t buy food products from Amazon if it’s not with Amazon Fresh category…
@ and which grocery store?
@@anish3183 ya it's available in Amazon but Indian people basically prefer shopping from bazaar and mandis especially if stuff is like tomato onion or other veggies because you know they can bargain price 😅 at least what I have seen
@@vasudhasharma5532he is talking about Amazon not grocery
The advantage of Tawa Pizza or Pan Pizza is that it can be made by rookie chefs or students who need a quick lunch/dinner using minimum resources. This recipe is particularly created for people who don't have oven. Just using a pan you can make a decent pizza.
Indian tomatoes are much more acidic that San Marzano tomatoes so addition of a bit of sugar is helpful to balance the tartness.
3:04 Ligma Fork is just the result of him bending his fork while doing something, making it as the L shape, hence Ligma? I also followed FutureCanoe for a while but myths about ligma fork are still around so that's my guess
While not as much in this video, it also seems easier to hold for filming to show off the food, at least in some of his videos.
@@bobd2659 It's also bent to the shape of the mixing bowl he uses so he can easily scrape the sides. It truly is the worlds greatest invention.
there was this one episode with fan mail, where one of the fans send him a second ligma fork (and also ligma spoon) so I think that this is some kind of special fork. For what exactly? I don't know.
In one of the first videos, he was trying to juice a lime with a fork and bent it this way. The origin of Ligma Fork is on the channel.
Actually, it's called Ligma because "Ligma Barusu."
What I love about Future Canoe is that is honestly how most of us are going to make it at home. Get started and remember we are missing ingredients or tools, and like screw it I'm hungry, I'm making it anyway.
the pizza ranveer brar made had sugr in the sauce because dude the tomatoes in india are extremlyyyyy sour
In India you get pizza base, the kind of bread he made, he's just replicating it. Very cheap and massly consumed. You get very bad pizza in India in general, you basically get domino's and it's cheaper replicas.
This guy actually knows how to do proper wood fire pizzas, I think he used to work in a proper pizzeria in New York or some city in the states. There's a masterchef India episode about making wood fire pizzas and he talks about it there. Cheers.
Boston
Ranveer Brar's pizza is not my cup of tea, however don't think you guys discussed impact the hung yogurt (curd) and atta (an South Asian flour that is made with the whole wheat kernal) had on the dough. That makes the recipe more like a quick naan and definitely for the Indian palate. Like I said, not my cup of tea but definitely replicates Indian Street food pizza
The pizza place next to the store my parents owned grated their own cheese, but with a twist. It was a combo of both 'cow' mozzarella AND a mozz made from goat milk. The cow mozz stretched and melted, while the goat cheese crisped and lightly browned. IIRC they had a few different blends depending on the type of pizza.
I love blending cheeses!
Seeing Ranveer's pizza brought back childhood memories of a bakerie my grandfather would grab pizza for me. I was always confused about the dough texture, but this does explain a lot.
whenever, wherever I am, always up for Chef Brian Tsao videos.
Appreciate it! 😎
Yeast is often avoided cos some indians groups consider it a living being and avoid it for vegetarian reasons but its hypocritical to use curd as it is a living being too full of lactobacteria, me personally i dont like the flavour of yeast in pizzas, i personally like and make curd leavened pizza at home without baking soda or powder that rises due to lactobacterium cos it doesnt have the bitter aftertaste of yeast pizza dough, instead its a little sour, but curd usually takes twice to thrice the amount of time for it to raise. The overall taste is better imo, but most ppl are moving away from curd based leavening due to it being a slower process, the original naans only used curd for leavening now they add curd only for flavour but use yeast for leavening which gives modern naans a bitter aftertaste for me who grew up eating curd naans.
Fungi is a living being as plants, it's ridiculous. But they don't eat eggs for the same reason although commercial eggs aren't fertilized, so they are just chicken's ovulation.
FutureCanoe lives in NyC! Imagine him on the podcast lmao 😂
I love that you said podcast and not regular video… since he never shows his face lol. I know the podcast is technically filmed but it still feels so authentic.
I refuse to believe that both of you are ignorant to the concept of putting ranch dressing on bad Pizza. Then again, you're both much older than you look, so I'll let it pass this one time.
Hey now I’m 51 and I put ranch on bad pizza and Buffalo chicken pizza. Age has nothing to do with it haha.
I was told that was a midwest thing. Being from the midwest I just assumed everyone did it
@@SuperJolla84 I am from Florida and it is well known that all bad pizza has ranch put on it as to make it more palatable
For context, this is made for homes without ovens in them. That's why it's all on a stove top. And yes, you were right, it's designed to be very beginner friendly.
3:04 it's the 'ligma fork', like in 'ligma ball's', you know? 😜
he actually explained it in one episode.
3:04 The ligma fork is speculated to be bent by him while doing, some things.. thats why he named it the ligma fork. But its perfect for scraping down the sides of bowls and grabbing the middle piece from any dish.
When I was in university, I worked at a pizza place that served a Chicago style pizza. We used the deep dish pans with more of a classic New York style crust. The dough was a classic yeast dough, made in-house every morning, and then we put it through a dough sheeter to get the correct thickness (kind of like the apple pies we are going to be making in three weeks). Then trim the edges, fill with sauce, toppings, cheese, and just a few more toppings on the top (mostly for those of us running the stone ovens could tell the difference between those pies). The dough was nice and crispy and the cheese was gooey. They were really great pizzas.
Sounds delicious!
8:17 Frenchie got it
Pizzas are always nice to have.
What’s make it better? 2 pizzas!
@@ChefBrianTsao For sure. 2 pizzas go great.
Oven is not a common appliance in Indian homes so a cast iron pan makes this more popular. And Indian tomatoes generally are a little bland. Vinegar and sugar balances it out. Also cheap pizzas in India are quite bad here. Frozen pizzas are not that common. So he wants pizza to be more accessible
tomatoes normally used in Indian kitchens are more tart and acidic than what is ideal for a pizza sauce... hence the pinch of sugar
That would be cool to have Ranveer on the show even if is done via Zoom and I would be fan-girling on that episode! 😃😃😃
The bent fork allows you to wisk and scrap the bottom of the bowl at the same time. Its actually pretty genius is you dont have an actual wisk handy.
Or fork out the $4 for a whisk at the Asian supermarket.
@@AwesomeFish12he's gotta save his money for more Raclette.
0:58 I'd say it's a Pie.
please do more futurecanoe videos.
maybe the dry aged steak one..
Chef if learnt recently that bollywood has also decided ranveer Brar is a great performer and cast him in a movie. He's pretty good actually and was impressed with his acting skills. Maybe hollywood will pick you and frenchy up someday.
A Pizza without cheese or sauce is not a Pizza .. thats a Focaccia Bread. Which is delicious... but is not Pizza.
You generally do want a good crust texture. It’s got to be different and have more gluten than a lighter dough and it’s going to fry in the oils from the cheese fat and pan. This is also why thermal transfer on a deep dish is important… to fast and you get burnt hard crust and cook the to slow and you get soggy mess with too much cheese separation.
Here is the thing with deep dish pizza, it tastes good with a beer and a bunch of friends. As a person who grew up in Chicago, but lived many other places, I can say that it doesn’t fit the same food niche as other styles. In fact no one in Chicago eats deep dish very often, most people eat tavern style, thin crust, flatbread, or New York style on a more frequent basis. The reason why it’s a thing is because it’s different and it fills a different role (when you have a bunch of people and you want a lot of sausage and cheese and sit around and talk for a long time and dig into this big family style pan). I personally don’t even bother to compare pizza styles, I just know when I crave a particular style and feeling for a particular occasion there is always a variation that hits the spot. Call deep dish a cake, pie, casserole, give it whatever name you want… when you’re in the mood for it, it’s good food. It’s like going to a family dinner in a Mexican household and sitting down to fresh steamed tamales… there is a time and a place where there is nothing better.
*Ligma fork, Ligma being an internet disease of sorts...
EDIT: looks like you got there by the 8 minute mark, lol.
Hi chef Brian. I have a question, what kind of tomato paste do y’all in the US use? I am from India and tomato paste usually isn’t accessible to me here.And the ones that are available here, are not only expensive but also not that great. So I’ll have to get it from my relatives when they fly down from the States. So what brand is that deep red tomato paste????
I put my leftover tomato paste in an ice cube tray, and freeze it.
Brilliant. 🙌
@@ChefBrianTsao I do the same with green curry paste also.
Another KILLER Dillinger Escape Plan reference 🤘💙💚🤘... just so happens I've got my "Ire Works" tour shirt on!!!
We had our celebration of life for our recently fallen guitarist brother
Happy to get to watch this video. Much love to you and your's... and Frenchy!!!
I love how Frenchie just nonchalantly figured out Ligma!
I think curd is kinda like kefir or thin yogurt (they use yogurt in naan too). I learned to make puri, naan, other Indian food from people from my high school best friend's temple food out reach. We fed hundreds of people in Denver.
Self raising flour + yoghurt is a shortcut to get a bread like consistency without yeast leaving. It was quite popular a few years back
If you want to see a pre tomato pizza, Tasting History did a rosewater pizza from 900AD
I like tomatoes on pizza. Either before or after cooking. The only other fruit (or veggie, if you prefer) allowed on my pizzas is pickled peperoncini (well dried).
Yum! I've never made a deep dish pizza before so at least i got some good tips before i try lol so thanks for that guys! About the sugar, my mother in law puts sugar in her tomato sauce and my kids love it- me not so much but hey🤷♀️
I still remember what video he created the Ligma Fork: its when he was creating Chicharron
3:04
Please react to indian cuisine more.There are multiple indian cooking channels like yfl.
Please explore indian cuisine in depth.
As an Indian it would be interesting to watch European perspective on Indian cuisine.
Thankyou.
I hear you! I def need to check out more Indian Cuisine.
@@ChefBrianTsao no react to max miller too on his history of different foods around the world
My guy, if you want to add a bit of acid and sweetness to a pizza sauce without just using vinegar and reinforcing the tomato flavor, try adding like ~1tbsp (more or less depending on the tomatoes) of _orange juice_ to it! It really is a wonderful addition!
"Are we going to explore any other continent?"
Is it pilaf time?! :D
It’s not a limp fork. He says “Ligma” fork, as in limga nuts!!! Cmon y’all aint never been to highschoo?!?! Great vid!!
It's interesting to hear the perspectives of experienced chefs on the techniques and ingredients used. I'm curious to know more about the role of gluten development in the crust. How does it affect the texture and flavor of the pizza?
Indian Tomatoes are not sweet. That's why the sugar is important.
I was going checking out of Ollie's and saw a " cookie turner". It was an offset spatula. We aren't even trying anymore. Also, I think the curd was introduced to mimic the taste of fermentation.
It's a big Midwestern thing to put ranch on pizza. Most of us just put it on the crust, but some do the whole thing. Idk if anybody does that on Chicago style, but. -shrug-
Curd is Indian English for what American English speakers call yoghurt. So the acid will make it react with the baking powder
Tomato Concasse was used in the original margherita pizza and a version of it used in omelets for Queen Margherita from what I can gather. Thats probably his meaning by that I would say.
Here’s some context for the Indian part of the video:
1. Chef’s emphasis with a 30-minute pizza dates back to Domino’s entry into India over 20 years ago. Their marketing promised free pizza if it wasn’t delivered within 30 minutes-a concept that spread like wildfire. Of course, we all know the quality of Domino’s pizza - it wasn't great but the fact that in a crazy, congested Indian city, you'd get pizza deliverd in 30 minutes or get it free - is an iconic campaign that is still stuck in everyone's food psyche.
2. As a lot of the comments here have shared, many Indian homes even in 2024, don’t have ovens. Everything from naans to grilled dishes is made on a ‘tava’ (pan), making this approach ideal for the audience. The tava (pan) is central to all Indian homes as from rotis to dosas its all done on a pan. It's traditionally cast iron or aluminum but a lot of folks use nonstick pans now, too.
A lot of Chef's recipes are built around busting fears around 'restaurant' food or unfamiliar foods from 'foreign' cuisines, where ingredients and techniques feel intimidating. So, I really love this approach - breaking i down based on the resources that his audience has access to.
3. As mentioned here earlier, Indian tomatoes are far from the rich, tangy San Marzanos. They’re often acidic without much flavor which makes them a great base for complex curries but maybe not a good marinara - so adding vinegar and sugar is serving two purposes, addition of umami flavor and it mimics the tangy-sweet notes that Indians prefer in tomato-based sauces.
4. Yes, It’s not a pizza by Western standards, but it’s a brilliant adaptation-using whatever we have in our homes and stores near us. This is truly an Indian pizza, something many of us grew up with. Yeast was rare in smaller cities, but baking powder, soda, and curd (yogurt) were common substitutes, making it a staple in home kitchens.
5. Notice the dried oregano and chili use - that’s from the Dominos conditioning again - as they gave us these packets for free. So it’s just again a little nod to the very Indian-ness of this pizza.
Frenchie forgetting that he loved his Butter Chicken and the jokes is taking it to the next level in my eyes.
Tomatoes on top? I have to disagree. I think it was Shakeys Pizza in California that made a veggie pizza that was really good with tomatoes on top. BUT, that's just me.
If y'all want to see another fast pizza, I'd recommend checking out Brian Lagerstrom's 1 hour pizza. Made it myself, so can confirm that it's delicious.
Deep dish pizza is like someone made a pizza from the name "pizza pie" and a list of ingredients alone. And yet, it’s something I've made a few times before and desire to make it again.
Yeah nothing against deep dish as a dish, it's a perfectly fine cheese and tomato pie. It's just that calling it pizza is lying.
I love watching your reaction with Frenchie, especially for uncle roger video😂😂 Chef please react to Liziqi's or Dianxi Xiaoge's cooking video, i think you & Frenchie should get some therapeutic and relaxing cooking video with panoramic view. I feel bad for you & Frenchie when you'all getting emotional over someone doesn't cooks right, but it's so funny to watch, especially Frenchie's expression😂😂😅🙏
I thought we already viewed that Ranveer Arm&Hammer Pizza video (?). Or was it Chef Makinson in Barcelona?
Chef Ranveer just played the role of a psychopathic killer in a Bolywood movie. Did a lovely and convincing job I must say :)
"Tastes like sponge & a cardboard had paid sex" is a diabolical roast 💀
it is the ligma fork! the most powerful kitchen tool in the world!
but serously, also would love to see futurecanoe in ur podcast. he also lives in NY
*INDIAN CONTEXT*
1. A huge chunk of the indian population does not (or chooses not to) have access to equipment common in western countries. In this case - an oven - hence the Tawa (Flat pan) Pizza
2. As someone who's had a chance to live in both India and Canada, the kind of ingredients we're working with here is a FAR CRY from the ones available outside even though it has gotten a lot better in the past couple of years but mostly in the metro cities. In this case though - good yeast is not easy to come by, I've had my fair share of failed experiments with poor quality yeast. I used ask restaurants for some or order one of the imported brands off of Amazon. So baking powder/soda combo makes sense.
3. Oh and no San Marzano Tomatoes here either^
4. Saucy ketchupy style - Guess it's just a matter of palette, it's most common kind of Pizza I was exposed to growing up - even as someone in a Metro city. I've only recently (past 5-7 years) had a chance to experience good authentic pizzas here
5. Veggies Gallore - Yeah, we do that, that's pretty common
6. The 30% whole wheat flour at the start - Unless it was a textural choice he made there, we have a collective hate for maida (refined wheat flour) for it's unhealthiness. I assure you, every indian wishes there was a magical way to use whole wheat instead of refined wheat without it affecting the taste
Since you've done a couple of these videos now (I love them, and I love that you guys are introducing Indian chefs to the world this way!) I'll do my best adding these context notes to all the videos!
My pizza dough usually rests in the bowl for about 8 hours with a cling film cover next to the warm side of my fridge... Then sits in the fridge over night. It works well. I made cheese stuffed crust pizza tonight and prepared the dough yesterday for it.
Love these! The longer the better 😅😂
THIS GUY WAS COOKING WITH SCIENCE! And a sense of humor! Oregano OREGANO, ORE GA NO, THE RED SEA AND HE DIDN'T B.S. ABOUT CARD BOARD & SPONGE HAD HATE S3* so we learn don't use Masa! Mrs don't like eating her green, and I've cut out a lot of sugar Dunkins Large f yo venti hot 7 sugar and 1 milk I want coffee not milk with essence of coffee! So sugar free CBD 1 for work 1 for sleep after dinner. Last fella had a process bit crunchy but tasty ingredients served as a pizza in form!
The thing is that most of the people here don't have ovens, this recipe was meant to be for them. loved the reactions
Lol @ "no, I say à l'orange"
It's cultural appropriation when Brian says it!
The ranch dressing is because he puts some type of sauce on everything before he eats it. It’s usually something unexpected, like tapatio on an Asian dish.
He got the name for the Ligma Fork from an anime. The MC (main character) says Ligma. The other character asks what Ligma is and the MC replies with ligma balls. Not even joking. That is the true explanation.
@24:51 Indian tomatoes are significantly less flavourful than san marzanos or any other variety from south america. That is why is is necessary to add a little sweet and sour to the sauce to get the flavour up.
Can’t tell you how many times I forgot this was a video about pizza
I watched a video from Pasta Grammar and Eva from the channel described a deep dish pizza as a torta salata
I think the masa made the dough from retracting and lack of other ingredients lmao. I'm curious how masa vs cornmeal will do...just learned masa is not a good substitute lol. Great vid and educational!
Sugar is a key ingredient in every pizza sauce recipe I have ever seen in my entire life.
If you cook enough the tomato sauce, its carbohydrates brake into sugars and no added sugar is needed. Same for pasta tomato sauces.
The debate with dipping Pizza in Ranch vs not was almost as big as Pineapple on pizza at one point.
ranch on pizza is a Pilipino thing i believe. I grew up in a little manila so i developed a habit of doing that to pizza myself since everyone around me growing up did too.
It's a huge Midwestern thing.
I like frenchys shirt, is he willing to share the brand or tell where one could find one of those?
I like how Frenchie dies a little inside every time Brian explains things 🤣
The ranch dressing is because anytime he makes something that he doesn’t like the taste of he just adds ranch dressing to it or hot sauce or soy sauce or one of his favorite condiments and then eats it anyway. I appreciate that he doesn’t like to waste food.
Hey Frenchy. I feel your pain in the talking so much. Hahahaha, Low key not kidding but I love the videos Chef Brian. And I also love metal. Thank your for years of Joy.
"Pie, it is a pie." Yes. Some may even call it a "pizza pie" 💀
Review the "That Dude Can Cook" quiche video!
FutureCanoe should branch out his marketing and release a playlist of himself describing cooking on the Calm app so that people can fall asleep easier. That's in no way a dig on his cooking, it's just that his voice is so mellow and soothing.
Ranveer ( looking at pizza) : Beautiful .
Chef Brian : You are beautiful Ranveer .
😂😂😂😅🤣🤣
Brian goes from using uncle roger's content to 3 people contents in 1 video is impressive
Have you made oil dough pizza? What's your opinion?
Actually, it's an Indian version of pizza that he has made here, you authentic pizza ingredients are hard to come by and difficult till now for most of Indians, so chef has made an easy to do version of it
I love these cooking videos. You can tell someone made that hood rich $ when they start wearing a decent watch in their videos.
Sonny having the volcano pizza in China was amazing
Masa & cornmeal have differences in coarseness from fineness.
Different textures.
@chefbriantsao I know you're a metal head, but don't know how you feel about black metal. There's this 10+ year old channel called "Vegan Black Metal Chef". Not a vegan myself, but he knows his way around Seitan. Check out episode 4: "Hail Seitan"
Frenchy slowly realizing what Ligma means was hilarious 😂
Curd helps dough with acidity and has natural bacteria too to help puff the dough.
Why are you guys watching the Same Ranveer Brar's video Again!?
Frenchy has never seen it!
you linked futercanoe's ny pizza instead of the deep dish one in your description! 😂
Wait, wait, wait... you guys don't put ranch on your pizza?! Here in the midwest we put ranch on everything, especially pizza
You mentioned that you retain more acidity by not cooking your sauce, wouldn't adding vinegar to his cooked sauce be restoring that balance?
Chicago style is tomato soup. I was looking for toasted cheese sandwich.
How do you let the food rest without it getting cold?