Transcripts
1. Introduction: Hello everyone. I'm
Zach inequality. I know Becky, pastry, mentor. And in this course, we'll be learning how to make for Garcia. Garcia is the best comfort
food in the world. And today we'll be learning
how to make it from scratch. We will also learn a lot of alternatives are a lot
of ways that we can make changes into the
recipe depending on what ingredients are
available to you guys. Then we learn once
a partial dip, that takes two minutes to make, but it tastes priceless. Then we learn two types
of caches, sandwiches. One being a vegan sandwich. We're not adapting
it to be vegan. It is a vegan recipe and it's an Italian
classical as well. Then the other sandwich
will learn is what? Ising is the best sandwich
the world has to offer. And then we will also have
two bonus lessons at the end. One lesson will teach us
how to make eggplants, spicy eggplants,
those pickle jars, you get an Italian stores, we make them at home and
learn how to do that. Then we'll also learn how
to make pasta dish issue, which isn't cheap piggy. And that goes inside,
that begins have, which I really hope you
guys enjoyed this course. And if there are any queries, do let me know, feel
free to reach out. Let's get started.
2. Mixing the Focaccia Dough: So let's get started on
making art for cast shadow. This will culture to what we're gonna do is today I'll be using a stand mixer and I have a
hook attachment over here. So for this element, so I would recommend using this rather
than a handheld one, but you can always need it by hand if you don't
have a stand mixer, but I will not check them
and using a handheld mic. So for this, so
what we're gonna do is we're going to
start off water. We're gonna put in 2.5 cups
of room temperature water. When I say room
temperature, water that is not cold or warm and feels neutral and closest to your body temperature
when you touch it. Then to this, I will add
two teaspoons of salt. Then I have two teaspoons
of granulated sugar. Then I have two
tablespoons of olive oil. Then I have active
dry yeast over here, and I'll be adding
2.5 teaspoons of fat. In case you want to check
whether your yeast or not, you can always refer to
my baking basics course, which goes in depth of how check whether your
yeast as a labor not. But for now, I know
my East as it says, put this into, then. I have over here 4.5
cups of bread flush. Now in case you
can't find red flag, my recommendation
would be mixing half, that is two and a quarter cups of pastry flour or
all-purpose flour, and two cups of
whole wheat flour. That is the closest you
can come to making bread flat encasing are able
to find the Zhongdu. So now I'm going to
dump in the flyer ones. I'm not going to
go in increments. All of it goes in at once. And now, as I mentioned
as I had mentioned, I'll be using the attachment
for the door and I will start up with the
slowest speed possible. We were doing the slowest
speed possible first because we don't want this dry flour to fly out and make
everything a mess. So we'll start on
the slowest speed. I'm going up into new mixing on the slowest speed
for about a minute. And then I'll move on to the next when it comes to
making so patcher, do you have to remember
that this always looks like it will
always look extra, extra, extra, everything
extra with moisture. And it will almost seem
impossible at a point that it will turn into a
bot for that matter. But that's okay. We're not
going to get worried about it. And whenever continue mixing. Now I'm going to move
it to a sweetheart. Now I want to turn
it off. I don't see any dry spots on it. So now what I'm gonna do is
I will show it to you once. It looks extra
sticky, jelly sticky. You can see it's
like that's fine. So now what we're gonna do
is we're going to work it on a higher speed for
three to five minutes. Now what will happen
on the higher speed is it Let's start to
look even better, which is what we're looking for. So don't get worried if it
gets really glug engine. So I'm going to put it on a higher scale and
run it for five. It's been two to five minutes. And what you will notice that, as I told you, it's become
even better and even stickier. Now we want slight blue
to develop in this. So how do we develop the gluten? Thing we'll do is I'm going
to put it back on them except the attachment
back in place. It's difficult to put it back in place given how stretchy
it's turning out to be. The first thing I'm gonna do
is I'm going to disconnect, switch off the stand mixer from the back over here and I
have a wet cloth with me. I'm going to cover this bot with a wet cloth just to avoid
using plastic wrap. If you don't have a wet cloth, you can use plastic wrap. And I'm going to cover
this and let it rest and let the gluten strands
relax for ten minutes. I'm going to let it sit like
this for ten minutes and let the strands
completely relax. And then we'll continue mixing it for another five
to seven minutes.
3. Kneading the Focaccia Dough: So it's almost time for
our door to be uncovered, but I have a minute left. So in the meanwhile,
what I'll do is I'll get rid of everything on my station, get rid of all the
x's and put it away. In the meanwhile,
what I have over here is a big, large glass bowl. I hadn't going to
take some olive oil. I have a quarter
cup measuring cup, and I have a silicone spatula. So the first thing I'm
gonna do is in this bowl, I'm going to take 1
fourth cup of olive oil. I know it sounds like a lot. But then what's for
cashier if you don't make it generous amount of
measured all the good shot, I have a quarter cup of
olive oil or JD for me. Now what we're doing is we're prepping this boy for when it's time to actually
shuns further doing. I'll just clean it up nicely. And now what I'll do is
I'm also being careful to generously the spatula
in it because this is bad, this fashion I will
be using to empty it. Once we're done with the toe, take the spatula and just cover the walls of the bowl as well. Because as their door raises, the Dover raised on
the top of this. So we want that the dose
should not stick to the bowl. So we're going to nicely coated. So now what I'm gonna do
is I'm going to uncover and keep the Scott safe because we're gonna
be using it later on to cover the dove and
we let it sit dendrites. So now that gluten is relaxed, I remove the wet cloth. So I'm going to turn on the
mixer again and start mixing it or needing it for size
minutes at a medium speed, or until what we're looking
for which orders are ambulate starts to leave
this side just boiled. It would still look
sticky, very sticky. But once it starts
leaving the edges of the sides of the bowl,
the world as the boy. That's our sign that
our doors ready. Let's start mixing it again. Now it's been five-minutes
and the dough has developed a nice
elasticity to it. And it has started to leave
the site just to bool. Know what I'm gonna do
is I'm going to take out my goals and you get
rid of my stand mixer. So now you will see that the
dog has a naive sense of elasticity that's ticking
effort and building the part. So now what I'll do is I as the special order
that everybody I'm going to use it
and gently clear up my hook attachment. And then what I'll do is I've transfer all this
door into the ball. Now you can use
your hand as well. Another helpful tool,
valid doing all this is both scraper. Now what I'll do is
I'll take this bachelor and get it away from the edges. See how easily it's coming off. That's because the door
is actually ready and it has a nice late
development of gluten. This development of
gluten will help informing the crumb
structure of Africa, Russia. And for that, we'll have a nice and bubbly yet Chris
trump structure. So I'm going to very gently transferred this
door into the bowl. Since we have this oil
layer in the book, we don't want to make our
dough fall into it suddenly. We don't want that go to
fall out suddenly because if it falls out suddenly all
the oil will splash out. We have to be slowly,
gently, easy. The doin have to
put away slow-paced in case you're not able to get out all the dough in Van Gogh. That is completely okay. You can go back at four
seconds and then clear out your bowl nicely
until you're satisfied. But that's the benefit of
using a silicone spatula because it helps you clean
up your bushel nicely. Showed I have all my toe. Now what I'm gonna do is
what you'll see is that we know that this
dough is going to raise and we're going to
cover it with a clock. So we don't want you to stick. So what we'll do is we'll
take the oil part and just flip it on the
softness of the door. This way, you'll
stick with energizes. And it will also
have a nice sheen on the top as much as
it does at the bottom. Gently do this from
all the sides. And now, once I'm done, you get rid of my spatula. And here you have your door. It's how fit through
the bull rate. Now, Dublin says, don't worry if it does
not double in size. Covered it. And now
it's a wet cloth. So I've covered it and
I'm going to let it rest overshot for two
waters that I am, it is summer right now. So towards a modern,
a modern enough. But if you live in
a colder climate, feel free to raise that. Dying from torture. 2.5 hours are in a place where little worried
that you overproduce it. You can stop it
are in the house. Just make sure that
it doubles in size. In case it doesn't
double in size, we'll be doing tomorrow and
just proofing after this. We can also cover up over debt. If you're, if you don't
see the ideas is that it's risen by three-quarters
instead of one whole time. That's okay. We'll compensate
in the next round. So we'll let this rest for two
hours at room temperature. Plays out in a warm
place and make sure it is not in
a place that has direct wind or air coming on it from like a
fan or an air conditioner. We don't want that room
temperature towards.
4. Transferring Focaccia Dough onto a Baking Tray: It's time to check on
or do I go has been resting for about two hours now. It may take a little longer, fewer filled in a warmer
or colder climate. It may take a little less of you if you're in
a hotter climate. But I've been testing
this for two wires. If you feel like your toe
looks like this, great. If it doesn't, feel
free to keep it for another 30 minutes, that's
completely alright. In case you want to go and
move on to the next step without it having risen this much in this homeschool cleft, don't party, you can compensate for that in the next step. So here we have our beautiful door is literally
spilling out of the womb. That's okay. Now what we're gonna do is I have this chat baking shader. This is what I'll be using
to make the food culture. What I'll do is,
again, I have a cup. I only take one cup of olive oil and spread
it on the whole tree. When it comes to the fascia, you have to be generalists. Did the old world not
too generous lake you go nuts without
measuring it, but a little dangerous. And now I'm going to take all the doing and just
lately and empty it. If you want the help
of a bench knife or the help of a spatula
to empty this, use it. I like to do it with
my hands because well, what's the fun and
making forgot? Yeah. If you don't
get your hands dirty. So I'm going to clean
up this whole bowl and get rid of all the access. Those stuck. I think I've done it. Now. Gently start
spreading the toe. If you feel a resistance
in your door. What you can do is you
can cover this with plastic wrap or a clot for
about ten to 15 minutes. Let it relax and then
come back to it. I think I don't find it
too difficult to spread. I'm not going to be
resting it to spread it. But if you feel there's
a resistance and it's not just
spreading so nicely. Give it ten minutes later, just let it relax. It will ease up. And
if it doesn't happen, even then give it
another minute. That's something that
is a little tricky, but for Catia to mean that base. So here I have this and now
I'm going to take this. I have my red cloth with me again. I'm gonna cover my foot. Gotcha with it. Let it rest
for roughly 30 minutes.
5. Preparing the Focaccia Toppings: Find the door ices. We're going to utilize
that time and create the toppings for this. I have some fresh time. Can use Rosemary. Rosemary
is what is usually used. I like sine better on mine. Then I have like eight
to ten cloves of garlic. I have some fixed salt. I have a teaspoon of,
actually flipped. I have a teaspoon
of or diagnosis. You can always skip any
of these ingredients. None of them are compulsory. So what I'll do is
first get rid of old stuff and thinly
sliced garlic. And then just make
really thin slices transparent enough that if
they come to you in a bite, they won't taste bad. Lakers, all garlic
sometimes can be really strong. So
we don't want that. We didn't think the slaves,
slaves, all of my colleagues. You can always alter the
quantity of the garlic. You can completely get
rid of the garlic. This is like a classic
copying for, for Russia. You can also just, I have olive oil and thing
on top, some flicked salt. Or you can go really
fancy and have some nice pepperoni or some
other proteins that you like. Some bacon bits, Lakewood, sun dried tomatoes,
you can take olives. You can go to a fancy, I'm sure you've
seen all those for future trends where people make some really pretty pictures are seen these on their culture. They look too pretty. I don't think I'll ever be
able to eat them looking. Do I want to keep it simple? Classic rustic percussion is a really nice,
warm, homely feel. Like I think it's a
comfort food for me. Is it a comfort food for you? It definitely is
a comfort foods. So here I have my galaxy. Know what I'll do is I'll take a ball and I have some
olive oil with me. I take one nice cup of roughly two
tablespoons of olive oil. To that. I take the
garlic and soak it in. This garlic will give a
nice flavor to the oil. Is this, I'll add one
teaspoon of chili flakes. Again, optional,
not a compulsion. Ignore seasoning. Again,
oxygen, not a compulsion. Some fresh time. You can go with
Rosemarie as well. But I like pain. You can completely
skip the abs as well. Sprinklers, flipped salt,
and just mix it up a little. Let it soak it up. Now. Just let it sit. We'll use this when we do the
final for culture shipping. So let's see, let's go
check on you got shadow.
6. Adding Toppings to the Focaccia: Sonoma DO has been resting
for about 30 minutes. And now let's check the dough. It's really beautifully,
all nice and puffed up. Now comes my favorite part. Now what we're gonna
do is we're going to take some oil
on our fingertips, nicely rub it, and now we'll do my favorite thing called
dumpling the door. You can either use
your fingertips and make these
gentle marks on it. You want to go deep
into the dough, almost all the bottom. But you don't want to
make holes in the door. You just want to make deep
cavities rather than holds. And this is something
that you can also do with your knuckles or the
back of your fingers in case you have
really long nails. The reason we do this is to ensure that if there
is any uneven, uneven raising are
rising in the door, we get rid of that
and even racing. So now what we're gonna do is we have this oil that we made with the
garlic and the seasonings. So now we're gently
going to spread it across the whole
surface of the bread. You want to just
make it very random. There's no specific
pattern that will follow. You just have to randomly drizzle it all over
the surface so that there is an equal amount every time we take a
bite into the dough. So once we're done with this, if you're not using a spoon, you can also do it
with your hand. That's alright. So now once we're done, I'll just clean it out
completely and get rid of all the beautiful oil that
is flavored with garlic. Now it'll be ready to go into the oven once we give
it one more race. So now I'm going to
let this dough rest for about another
15 to 20 minutes. In the meanwhile, what
I'll do is I'll preheat my oven to 220 degrees Celsius. So now it's time for it
to sit over here for about 30 minutes at
room temperature. Now, since we're
not gonna cover it, just makes sure that
it is sitting at room temperature with no
direct air coming on it, whether it's from the fan or
the conditional mixture does nothing like that
around it because otherwise it will
dry out the surface. But if you're in
a place where it is difficult for you to leave
it out on the countertop. Also feel free to just
put it in some oven or a microwave edits
at room temperature in an enclosed space. So now let's just
let it rise for now.
7. Baking the Focaccia: So now that the
culture is adjusted for a while, what we'll do is, I'm going to put it in the oven, preheating my oven
at 220 degrees. So I'll put it in the oven in the last track and bake it on the last
track for 15 minutes. Then I will transfer
it to the top prac and bake it for another
five to seven minutes. The reason we'll bake it on the last track is
because we want an even browning on the top
as well as at the bottom. We don't want to soggy
bottom to offer culture. We want it to be as nice and
brown as we'll have a top on the bottom rack for
roughly 15 minutes and on the top path for another
five to seven minutes. So now I'll put it in the oven.
8. Taking the Focaccia Out of the Oven: I forgot, share is
now out of the oven. You'll notice that it's got a nice light brown color
to it on the surface. In case you want to make it browner than this or
darker than this, You can keep it in the oven
for another three minutes. But I think this
color works for me. It's Kubernetes clusters. Well, I'm going to let
this sit over here in the bank for about ten minutes before I do anything about it. Because if I start
transferring right now, the chances of it breaking a really high and I don't
want that to happen. In the meanwhile,
I have a wire rack ready with me and I have this gents bachelor
that I'll be using to scoop up the bread
and put it on this. Note that this Prakash has been resting here for ten minutes. I'm going to transfer
it onto this via Jack. I lose this giant
spatula to scoop it out. And given how much olive oil
we use and all these things, it's more difficult to, your bed will not
stick to the pen. I'm just going to run this
across the whole surface ones, one from the side and then rotate and flip it
up from the side. If I'm feeling really generous, you can drizzle olive
oil on this as well. I don t want to do
that personally, but you can feel
free to do that. So here I have this giant
red transferred up. We get rid of all this and
showed we have for Casio. You can notice that
it's nice and sturdy. I've made a thin because I
like to use it for sandwiches. And in case you do want
to make it like this, you can make it
in a smaller size ten and make big thick ones. Now we'll, we'll come to the interesting part of
solving this tonight. I'm gonna tell you
my favorite way of solving this for cassia. What we'll do is
we'll put this aside and let me get the ingredients.
9. Easiest Yet Tastiest Way to Serve Focaccia: Sure, I have the basic
ingredients study of solving the full gotcha in its simplest yet tastiest form
if you asked me. So what I'll do is I have this flat plate,
it's a flat plate. We don't want anything deep, something flat and convenient. In this, I'm going to
take some olive oil, drizzled, some olive
oil in this plate. This is roughly like olive oil. On this. I'm going to sprinkle some sea salt on a lot
of it just a little bit. I have a fourth or quarter
for teaspoon of black pepper. You can skip the
pepper if you don't want it, you can actually flip. You can add any other seasoning. You can edit this out. And shot I have a block
off aged cheddar. You can use parmesan as well. I like shadow and I'm just going to create some shadow on this. This is mileage Cheddar. You can go for any
other Cheddar you lake or any other cheese do like a lot of people prefer
some parmesan on this. I prefer Shadow. And show via the perfect
way of solving your focus. You have to do is the piece of bread. See you hello. Hypocrites,
a beautiful baboons. And does the burden this, or Dunkin or pick it up
with the hand, whatever. And it's perfect to it. I think this is the
best recipe possible, but I'm also going to give you two more options at the end, which is gonna be one classic
Italian munitions tell sandwich and when
other one will be a vegan sandwich was just
again an Italian classic, but an unknown
Italian classical, rather an underrated
Italian classic. Let's move on to the sandwich.
10. The Perfect Focaccia Sandwich: So let's make what
I consider to be the world's best
possible sandwich ever. But before we get started, I wanted to show this to you. I've kept aside two
pieces of the focus area. And if you'll see the
bubble formation and this beautiful structure that we have that we get
from this recipe. I really hope you
guys enjoyed this. So before we get started, let me get you familiar
with the ingredients. The focus sharing meat. I've cut it into squares desired the size that I desire
for my sandwich, you can make it
smaller and larger. Whichever way you
want to have it. Then I have this
picture like plants. These are plants that
are available in jars at Italian supermarket, but in case you can't
find them anywhere. I'm going to link
a recipe to this and put it in the last
lesson where I will give you a complete demo of making
these plots, the spicy. You can find them
at a supermarket. If not, you have the recipe. Then I have some mild
aged cheddar over here. Again, it's mild edged. You can use any other cheese, you can use Parmesan,
I like cheddar. You can skip cheddar, go through another CI
is not to the cheese. Anyways, then I have
some rocket lifts. You can use rocket leaves, you can use arugula, you can use fresh basil. You can use baby's penetrate through like that
or simple vector. So that is what you have. I like rocket leaf. So I'm gonna be
using rocket leaves. Then over here I have
some cream cheese. This will give a
nice moisture to the sandwich because just everything is not too
rich in moisture. So I have some fresh
cream cheese over here. Then I have a
selection of proteins. I have a Chili, Chicken salami. See, it's got bits
of Chilean it. Then I have some smoked ham, and then I have
some regular hand. This is honey smoke
time regular ham. You can use any proteins, skip the proteins
whichever way you like. Again, it's your sandwich. You choose what
works for you best. The first thing we have
to make a decision on is that I have
these two pieces. I can either go for a
really big sandwich or cut this into half. I think I'll be cutting
this into half. So I have a bread knife. Never cut bread with a regular. Always, always use
a sedated name. I'm going to cut
through this bread. The reason why I'm saying always use a bread
knife is that it kind of keeps the integrity
of the bread intact. See this beautiful bubbled
structure on the inside. Now, this is what we have. What we'll be doing. Again,
it's an Italian sandwich. If you want to drizzle some
olive oil on this, feel free. I'm going to slather
a good amount of cream cheese on this
record. Generous amount. I'm not going to be
stingy about it. A generous amount
of cream cheese. Then you can also use
ricotta if you want. That's an option too. I will take a few
pieces of the pickled at these at cleanses IC
I've made them spicy, but I've also given you
alternatives of how to not make them spicing the recipe
that's in the last lesson. Feel free to check
that out as well. So the eggplant, then I'm going to let it with some regular ham. I have bigger slices. So what you can do with it
when you go to the deli, You can tell the person, whoever is handling the meat
to make really thin slices. Then we'll go with this. I'm going to put two layers of the smoke time because I
really like small town. So now what we're gonna do is before I put the third
layer of protein, I'm going to first
put some leaves on it because this
way it's sandwiches. The leaves between the proteins and the leaves stay in place. They don't run around. So here we have the
leaves channel. I'll put the salami on
top to secure the leaves. I'll protect three
slices of the salami. And when it comes to cheeses, now, what you can do is you can either great
touches on top. Another thing you can do
is which I like better, because I don't
think graded shadow has that strong flavor,
it loses its essence. I'm going to use a
vegetable peeler and make these pills if
you're a cheese slicer, even better, I just use
a vegetable peeler. And it solves my
purpose beautifully. And I have like these
slices of cheese on top. And again, feel free to
drizzle some olive oil on top, some salt and pepper. I don't want any of that,
so I won't be doing it. Now. Goes close to sandwich. Taken nice to have. And show you how beautifully ordered sandwich
ready to be consumed. I'm going to put a tail
and it's ready to be head. I hope you guys
enjoyed the sandwich.
11. Cinque e Cinque Recipe (Perfect Vegan Sandwich) : So the next recipe that I'll be making is this beautiful time, which coaching, coaching is an Italian sandwich,
which is vegan. It's interesting part about this and wishes that it
is vegan in nature. It is not something
that was adapted to be vegan or made into a
big conversion of it? No, it happens to be weaker. So let's learn how to make this. Again, we have a piece of
fur Catia cut out for us, does not desired size. If you want a big
thick sandwich, you can use two
slices of the gotcha. I'm gonna take this slice
and cut it into half. Just to reminder, always use a bread knife or a serrated
knife to cut through. For cassia, never
use a regular knife. It kills the inside texture, so bread, and we
don't want that. Another interesting
thing to do is that whenever top of Akash of things, the stuff tends to
fall out of it. So what I do is I just
sprinkle it on the inside. Again. You can sprinkle
some olive oil on this. I don't prefer it. You can always do that. We have our spice. We have our spiced eggplant. Again, I'm going to lay down
some slices of the eggplant. You can do other things as well. If you like. You can have like a
pesto, a vegan pesto. Let me know if you
want a recipe, you can do a porcine
mushroom paste or porcine mushrooms spread, something of that sort. This is it. Then I'm going to put the rocket leaves on top. Again. I'll put the rocket
leaves between two layers and not
directly on the bread. Because when you eat it, and if it's directly
on the bread, it tends to fall out. And it just, it
just does not have a core balance because these greens do have a lot of contribution to the sandwich. Again, you can use any other
leaves, you can use arugula, you can use fresh basil, you can use public
time and Rosemary. You can omit the
lips completely. Now what we're gonna do
is you're going to take our slice and roughly
place it here and cut a slice that is smaller
than our actual sandwich. Please sit here, close it up, press down, and you'll have your perfect sandwich has
said shown over here. I'm not got it into half because it's easier
to eat this way. These are the slightly gigantic sandwiches would have been Nazis and you will be full for me.
They're done for the middle. Here you have a beautiful
chunk which include, I hope you enjoyed this SP. Now let's wrap it up.
12. Making Torta de Ceci (Chickpea Cake): So now it's time for us
to make the shapes Shi, which literally translates
to check tea cake. It's an Italian
chickpeas cake layer that is usually made severity. And we'll go perfectly
inside that ***** watching for the vegan,
for cultural sandwich, for this f taken over here, two cups of room
temperature water, which I will add salt to taste. I won't go too
crazy on the salt, but salt to taste. Then I have over here
1 fourth teaspoon of black pepper and one
cup of chickpea flour. You can find this
at any supermarket, any Italian store in case
you're not able to find it. You can always go to an Indian supermarket and find it there. Now I'm going to add this up. This is basically two
ingredients, water and chickpeas. And we can add other stuff to
it depending on our choice. We can also add some
rosemary some time, some basal, any
other Hub you like, you can add some garlic, created some garlic
maybe that is, I don't know, minced. The possibilities are
endless for as long as it has chickpea flour in it
and it has water in it. It is going to be a
doctor association. Hello, chickpeas. I'm going to mix it until I
get rid of all the lumps. I think I've gotten
rid of the lungs. Now to this, I will
add tablespoons of olive oil and then mix
this up real name. When it is dry up and
bake into a really neat you can make
a really flat one, but I like mine a little
thick so that it's a little sporangium software and it does not dry out
completely white. So now this is
maybe what I'll do is I haven't baking
tunnel vision. You can use any shape you like. I just like this one. It's a rectangular, does
have some Hollywood. Now, I'm going to use
a brush and nicely spread the olive oil on the
sides of the ban on bottom. Nice. And now I'm going to This chick be
Randall that I have. It's really going to
be liquidy, watery. But to drill down
into a nice cake. And just ordered. And now I'm going to bake this act 220 degrees
for roughly 12 minutes, or the other way to look
for how it's radio. Notice it will have a nice
dry brown layer on top. That's another sign for
you that it's ready to be pulled out of the oven. So in the scores at 220 degrees
for roughly 12 minutes. So our chickpea cake is out
of the oven and bubbly. You will see that it's got a nice browning on the surface. It's not really shaky, solid. And this is just
water, chickpea and a few seasonings
and some olive oil. So again, we're going
to let this cool and then I'll simply
just clean out the edges and transfer
it onto a plate store. We let it cool down to room
temperature completely. Detect 30 minutes or so to do
so, we'll give it the time. We let it patiently come
down to room temperature.
13. Making Spicy Pickled Eggplant: It looks like you're ready
to make some spicy at gland that I've taken to eggplants that I'll
be pulling showing. I have like ten to
12 cloves of garlic. I have one greenish red chili. You can take more
three-legged spicier, or you can even use a milder peppers are not
into that much space. Then I have some mint leaves and the rest of the ingredients
and show you along the way. So first thing we'll do is
we'll take these eggplants and cut off the head. Feel them. We don't want to take off flicker
really thick peanut, anything. You don't wanna go to tinnitus, just enough to take off the
skin and not anything else. In case your failure
at plants are too hard and too difficult to
peel using a pillow. You can always use a knife. Instead. I have taken these slightly
longish if plants. You can also take whatever's
available to you. In the traditional ones, they usually use the
Sicilia neck plants which are not available. So I use these ones
to sit on it clumps, usually the bigger, rounder ones with a lighter
color to them. If you can find those ones
that those are ideal. But if you don't
find those ones, you can always use these
ones are the longer ones, or even the smaller
rounder ones. The flavor is not gonna
be replicated 100%, but it'll still be pretty close. So I'm going to
peel the eggplants. Know what I'm gonna
do is take this. It's very important when
you're using plants that you also check whether the
center is okay or not. See how this is spoiled. They're going to get
rid of this part and actually accommodate or compensate for this part
by using a handle piece. So in total, what
you're looking for is some plants that add
up to roughly two medium, say is that I've got these chips and
now I'm going to cut these strips into half. That is a manageable size and the right tail to fit
inside a for cast shadow. Here I have a plate reading, so I'm just going
to put these sharp. You can always alter the
shape if you want them a little thinly sliced
and technically slaves, smaller chunks you want cubes. You can use any shape you like. I like these ones because
they're pretty nice and manageable when it comes to making forgot your sandwiches. As repeat this process
on the second one. But I won't bore you
with your deal with it. So let's just cut to
the plants being done. Shadow the eggplants
already enslaved stuff. I'm going to put them aside and propel for the rest
of the ingredients. I have garlic. What I'm gonna do
is I'm gonna take these ten to 12 flops and
just roughly slice them up. We don't want really
thin slices because if, because if you have
GOD thin slices, they'll just vanish
in the next job. Usually I would recommend using lesser slices or lesser
garlic for that matter. But in this recipe we want everything to
be electron those stronger other shoppers aid because this is like a puzzle. And we're going to
use it very little. In smaller quantities. It may be like we'd use a
spread on chutney or relish, but something very strong,
something very pungent. You can also find is
spice deck plants, are plants that are from Italy. You can find them in Italian
supermarket around you. But I'm showing this recipe in case you're not able to
find them around you, so that you don't have to
miss out on the flavor. There are quite a few
options available. If you go to an Italian
supermarket to buy these, you can actually pick whether
you want them a little more sour and salty, spicy. You will actually find
quite a few options if you have unbalanced
market near you. But in case you
don't, you can always make it using this recipe. Here I have some
roughly chopped garlic. I'm just going to keep
it aside and ready. Then I have this chilly. It's like a green
Jerry turning red. You can use a smaller
one that's sharper or a bigger one that is less sharp depending on what
your spice tolerances. So what I like to
do is when I use fresh chilies is I usually
like compress them. This way. It kind of loosens
up the insights and I think the flavor comes out better when
you cook with it. I'm going to split it across. Just roughly. Chop up the Jewry.
Again, rough drafts. Most specific shape,
no specific site. It was the only rock drops. So here we have actually ready. The next thing we want lady is. These mint leaves, these are athletes 15 to 20
minutes leaves. These are gonna be
used for the garnish, but I'm going to
prepare them right now. I'll just take all the mint leaves and just give
them a rough chop. Chop. These will add like
a nice freshness to it once they go and
say that sandwiches. Again, I'm not making any
claims of authenticity over here for all the
Italians watching. I am just giving you my take
on these spikes step plants. So the earlier of course chops and pretty big saved lives. So we are now, I'm going to clear
up the workspace, gets rid of the excess stuff. And then I get to meet him
fans and start cooking. So now shows what
we're gonna do. We're gonna start by taking
a medium-sized. In this pan. I'm going to put about the cheat tablespoons
of olive oil, will be a little
generous with it. And heat this up. When this oil heats up. We have our eggplants that we've sliced all
ready to be moved. So now that the oil
is all heated up, we'll gently start
adding the pieces off. You go really slow. And we want to cook
them on like a lower, we don't want to go on
a really high heat star gently putting the pieces. I'm going really slow
with the pieces because I don't want the oil
temperature to drop suddenly. If the temperature
of the oil drops suddenly whenever we're cooking something in too much oil, the chances are that the whatever you're
cooking in it will end up absorbing a lot of oil and making your final
product to oil. We're going to go really slow. And then months will. In fact, then we'll start increasing
the heat levels of it. Right now it's on
medium for me didn't go heat will start
increasing it. Once. I've added all the pieces, see how this is linked stock. That is because the oils
temperature is going down. Now I increase the
heat a little bit. The moment I've added
all the pieces, I will give it a
gender thoughts. All pieces get evenly coated in the oil
and not just a few get end up soaking my bed. I'm going to cook these
for roughly I would say the minutes or until I show you how it
looks when it's ready. But in my approximation
it will take three. Again, every stores
is different, every countertop is different, every cooked up is different to what may take two to three
minutes and mind me, take one minute on yours,
maybe five minutes. Because cocaine is really
dynamic like that. It changes with
the equipment that changes with whatever using
the temperature of it, in the kind of atmosphere, in the heat, the humidity. All these factors
have a huge role to play in our cooking and
baking for that matter. So I'm just going
to let them sit and then increase
the heat of it. By eliciting I have
the desk does my stuff ready in case you want to get
prepped. I have the garlic. As a reminder, I have
my Chile's chopped up. I have some, I have some
mint leaves ready to garner shifting and then I have some black pepper,
ground black pepper. This is again option if
you don't want that space, you don't have private spicy. And I have some
nice wine vinegar. These are already for me to use. Another interesting
thing that I have ready is a pair of tongs. I'll be using these terms
at the end to remove all this into a plate
and get cooking. Please be careful that you only use olive oil for this recipe. Because I think the
whole essence of Italian cooking is olive oil. You can go for another
neutral tasting oil, like maybe a sesame
oil or sunflower oil. Or if you'd like a little
bit of nutty flavors, you can go for some peanut oil. But my recommendation
would be to use olive oil. As the STRs, these plants
will turn out in the end. I must say that they don't smell too pleasant
while cooking. But then that's okay because the end product we're
totally be voltage. I'm willing to go through to
see how it started boosting, see how it started venting, and that's what we
were looking for. We don't want them
to completely, but we want them to move and
on the inside and not wrong. We don't want to use, right? If you're getting like a little brown still monitor and starts blooming
like the species. Buddy about her. That's totally okay. Because Violet cooks
sometimes some parts of your PAN have a
higher concentration of these and some other parts. If some facts round
some parts don't, that's okay because that
is either constantly studying and moving it around so that we can counter that I'm even distribution of
heat that are bad. And there's no real
way to fix this. I'm an even distribution because some chances
are that in my van, distribution of heat is
higher with chaos in Europe. And in here we heal it on
the center or on this edge. That's completely
different for you, fine, you just need to understand
these smaller things about Japan's and your
stoves and back. It just makes the plots
of the cooking vague. I think, but almost there make another 30 seconds to a minute and and we're done. Now what I'll do is I want
to turn off the heat. I would just take
it down to minimum. And as I've shown you, I have my songs ready, I have a plate ready. I'm going to start picking up these pieces and transferring
it onto the clip. I wanted to really gently, because I don't want
to break these pieces. These pieces kind
of solid instead, I think it's easier
to use them later on. What I like to do
is I usually meet these eggplants and stored
them in Lake a job. That way, I can preserve
them for longer. It has a longer shelf life
since then nicely tightly. And then I just put that
job in the refrigerator. And it lasts me
like two weeks old. So tasty doesn't last
two weeks in my house. Shelf-life has the ability
to lasted for two weeks. In fact, if you don't
want to use a client, You can offer other
vegetables that you like. You can replace. Because leading, ambitious, you can go for
something like okra. If you're feeling a
little not foam brushes, you can do the same thing but then whatever,
whatever vegetables. But this is the
traditional ones. I'm showing you the
traditional options. So here we haven't already
know the heat is on minimum. In this. I will again take
some olive oil. One teaspoon. Once it starts to heat. First thing I'll do is
add all my chopped up. I like to add my
garlic to the oil when it's slightly cooler. And not exactly to heat
it up or too hot because that tends to burn the valley and let kills the
flavor of the garlic. I like it when it's slightly
sizzling uses it has a late. This has been, I like
to add the garlic. I didn't want to sort
data garlic for lake. Thirty-seconds. More than that, you can go higher on
the ballot quantity I've edited to take 12 flows. You can work with
the team to 24. Want to make it even
pungent and strong. Now I can go to
splattering sound in mind. That could be my assigned. Add the Chindia in
goes older children, you can go higher on Julie. Julie don't want to
actually skip digitally, but it's just that since it's
gonna be used as a garnish, I would recommend not skipping that should be a little bit. Maybe don't go too strong. Again, we're going to saute
this for lake thirty-seconds. Usually smell the hue. I wish you could smell it
like I can. It's amazing. So now I have some flipped, so I'm gonna go a little
generous with the solid because it does act
as a pleasant taste. The solid electrolyte add
more of your sea legs. But make sure that your salt
is a 100% fresh and clean. Because if it has a
speck of any impurity, even if it's flawed
or drop-off water, it will compromise the shelf
life of your eggplants. And we don't wanna do that. Now, I'm going to add half a teaspoon of
black pepper powder. You can use. I usually give this freshly ground pepper in like a bottle. I don't like those stepper moves because they are
even more flash. But it's a pain, sometimes. It's too time-consuming. Now comes my
favorite ingredient. I have white wine vinegar. I'm going to add two
tablespoons of Bitcoin. Again, it's a
preservative body shape. The moment I've
added the vinegar, I will turn off the heat. Set up all of the things
that you all know. We have unexplained
goes back into this. I'm going to put the eggplant in the mixture that
we've created really nicely so that all the pieces get the flavor in this
socket up properly. If you want to add
a little color. You can also add
red chili powder. Instead of adding fresh chilies if you want to give
it a nice hello. Right now, it's not really
appealing to look at. But I would recommend adding
a direct threat of that. Chile if you want to change the color, make it more pretty. And I'm going to spread it
out even thin really nicely. And now I'm going to
go on to shift this, these chunks off freshmen. And now I will let this dry completely before
I transferred it. In doing so, I'm going
to let it sit here for like 20 minutes. Will it completely then stop, transfer it into a jar? I hope this recipe helps.
14. Wrapping it Up: So that brings us to
the end of this course. In this course we learned how to make this beautiful for culture. You can do any changes
you want to wait. You can add toppings,
omit the toppings, add other hubs, add
proteins on top, add vegetables like
sun dried tomatoes, mushrooms, Virginia
mushrooms, whatever you like. But here I have given
you a solid basic recipe to which you can make
all those adjustments. Then I taught you how
to eat for Catia, the classic way with olive
oil and a cheddar dip. Then we learned how to make
this beautiful sandwich, which I think is the
world's best sandwich. Let me know what you think is
the world's best sandwich. It personally, this is what I
think is the best sandwich. Then we also learned a vegan chain coaching
calls sandwich, which again is amazing tasting. And it's not about being vegan, It's just amazing,
wholesome taste. We've learnt these
four things today. If there's anything that
you want clarification on, you have any doubts, you have any questions. Do let me know. If there's something
you want me to cover in the next course to Lebanon as well,
until next time. Thank you so much. I really
hope you enjoyed this class.
Savini Gauri, Serial Baker, Learning Pastry Chef
