Every Way to Cook a Tomato (47 Methods) | Bon Appétit

– [Amiel] Hi everyone, I'm Amiel Stanek.
Editor at large at Bon Appetit.
And this, is Almost Every Way to Cook a Tomato.
Who doesn't love a good tomato?
There is so many delicious and different
types to choose from.
You've got sweet little Sungolds, meaty Romas,
All different shapes and sizes and colors
of Heirloom tomatoes.
But today, we're gonna be taking a closer look
at the good old fashioned Beefsteak tomato.
It's got a great balance of flesh to juice,
it's a super tomato-ey tomato.
It's really versatile, and hey, stop.
It's really, hey, stop seriously.
Quit it, oww.
Stop, quit.
How do you like that?
Okay, so, we've got a lot of tomatoes
and we're gonna try to cook them
in every way that we can possibly think of.
Stop doing that!
Mom!
Raw tomato.
Well, you don't need to do anything to a tomato
in order to eat it.
So, we're just gonna take it as it is.
You know, a tomato is a fruit after all.
So I'm just gonna eat it like an apple.
Mmm, a little bit sweet, little bit tart.
You got a lot of textural contrast.
The skin, the flesh, the seeds, the juice.
There's a lot going on.
If this was a peak summer tomato,
I'd be perfectly happy eating it this way.
Sliced and salted tomato.
A little salt goes a long way.
We're gonna slice this with a serated knife,
which is often easier.
We're gonna place our slices on a rack,
hit both sides with a little salt,
and let it sit for 15 minutes or so
to get some of the water out before we dig in.
So, while it's been sitting, you can see
that some liquid has kind of collected on the surface.
And that's just the liquid from the tomato being drawn out.
It looks almost redder.
Mmm, so simple and delicious.
This to me, is the platonic ideal of a raw tomato.
The salt both intensifies and concentrates the flavor.
So it tastes extra tomato-ey.
Sometimes, simple is best.
Pan-seared tomato.
Okay, we're gonna cut out the core real quick.
Cut it in half, and pat it dry
so it'll take a sear more easily.
Little bit of oil in this hot pan.
Put our tomatoes in, cut side down.
And that, my friends, is a seared tomato.
Mmm, this smells really good.
We've got some good caramelization
of the tomatoes natural sugars.
Mmm, a nice concentrated, complex
flavor around those cut sides.
But the rest is just raw tomato.
We'd probably get more bang for our buck
if we had sliced this tomato instead of halving it
to create more surface area.
It's promising though.
Fried tomato.
We're gonna cut this into five slices.
Lay them out on paper towels and hit them with salt.
Then let them sit for about 15 minutes
to draw out some moisture.
Okay, now we're gonna dredge them in flour,
egg, and then break crumbs.
Place them carefully into this hot oil.
Give them a flip when they're browned.
Hit them with a bit of salt, and
fried tomatoes.
These are beautiful, nice and crispy all around.
And you can still see a smidge of the tomato in there.
Cutting in, you can see the inside
looks soft and pretty cooked.
Mmm, that's great.
The tomato is a bit watery,
but the fat and the crunch really compliment
the flavor and texture of the fruit.
Typically this is done with unripe green tomatoes.
But this would make a great appetizer during tomato season.
Blanched tomato.
I'm gonna take this paring knife,
and just make a little x mark.
Some salt, then carefully lower our tomato in.
Let it sit for about a minute.
Then pull it out and transfer it to a bowl of ice water.
Then I'm going to use this knife to slide the skin off.
So it was really easy to just slip the skin off.
This exterior layer is a little bit mealy.
But otherwise, this tomato is totally raw inside.
Which is the idea.
Mmm, yep, it's pretty much a raw tomato without the skin.
It's not adding all that much
to the tomato eating experience.
But if you wanted to use tomatoes
in a recipe without the skin,
it's a really easy way to get there.
Tomato sushi.
Now we're gonna put a blanched tomato to good use.
We're gonna cut our tomato into pieces.
Remove the tough core, and then carefully cut out
the inner membrane with the seeds and juices.
Get those into a bowl and add some soy sauce, sesame oil
and let that marinade for about 15 minutes.
Okay, the pieces are very delicate
now that they've been marinading.
We've got some warm sushi rice
that I'm gonna form into a little nugget.
And then carefully lay a piece of this
tuna-looking tomato on top and compress it slightly.
Eh, I'm no Jiro.
So, I guess this is sushi, and so far
as it's on top of rice and it kinda looks like fish.
The rice is still warm and the tomato is cool.
So there's some interesting contrast going on.
It smells great.
Mmm, I mean, this is tasty.
The flavor profile is great.
The soy sauce really backs up the fruits natural umami.
But sushi it is not.
Tomato tartare.
We've got another blanched and peeled tomato.
And we're gonna quarter it, cut the core out,
and then remove the seedy parts and membrane
which will water things down.
And then dice it up nice.
We're gonna toss it with a bit of salt and olive oil.
Put this fancy ring mold on a plate,
and pack this mixture in there to give it some shape.
Pull up the mold, and tomato tartare.
This is more of a visual gimmick than anything else.
Diced tomato made to look like beef or tuna tartare.
The whole thing kinda falls apart.
It doesn't adhere the way that
a protein-based tartare would.
Mmm, I mean, it tastes good with the salt and the olive oil
but this is basically just a bruschetta topping.
Where's the bread?
Raw tomato sauce.
So this is the simplest possible raw tomato sauce.
We're gonna grate it into a bowl,
which is cool because the skin just kind of
stays behind in my hand.
A little bit of oil, a pinch of salt,
stir that together, and we're done.
Very rustico.
The texture is loose and pulpy and uneven.
And while we don't have any skin in there,
we've still got some seeds.
Mmm, that's really yummy.
Just pure clean tomato flavor,
with an appealingly rough texture.
I don't think I'd want this with pasta necessarily.
But it would be great with a bit of garlic and parsley
as a sauce for fish or something like that.
Tomato passata sauce.
This is probably the simplest Italian tomato sauce there is.
Some wouldn't even call it a sauce.
We're gonna cook these for just a few minutes,
until they're broken down and kind of soupy.
And now we're gonna transfer our just-cooked tomatoes
to a food mill, which is gonna break down the tomatoes
and keep any pieces of skin and seeds
out of the finished product.
And we're done.
So there's no seeds, no skin in there.
Just totally smooth and homogenous.
It's definitely a little bit loose,
since it didn't cook down long enough to get any water out.
Mmm, definitely sweeter than our raw sauce,
because the seeds tend to lend a bit of bitterness.
It's not bad, but this would make a better base
for another sauce than a sauce on it's own.
Cooked tomato sauce.
Similar, but different.
We've got our passada, but now we're
gonna get it back into this saucepan
and let it cook down for the next 45 minutes or so
to try to concentrate it's flavor.
Definitely looks concentrated.
Get this into a bowl, and we've got
some tasty looking tomato sauce.
Obviously, this doesn't have any of the aeromatics
that you would typically associate
with a proper tomato sauce.
It's darker and noticeably thicker, not nearly as watery.
Mmm wow, that tastes so different.
Darker, deeper, way more concentrated and savory.
This is definitely what I want
as the base for my spaghetti sauce.
Tomato paste.
Let's take it one step further, shall we?
We have our 45 minute cooked tomato sauce
and we're gonna put it on this sheet pan
and let it cook down in the oven for another four hours.
Whoa, that looks like tomato paste alright.
This is noticeably darker and thicker
than your store bought tomato paste would be.
It's almost gelatinous.
And it's darkened a lot around the edges.
Mmm, oh my gosh this is actually so so delicious.
Ya know, store bought tomato paste
often has kind of a tinny metallic kind of raw flavor.
But this tastes incredible.
Huge umami flavor.
Tomato leather.
We've got our cooked-down sauce,
we're gonna spread it out evenly on this parchment.
Then we're gonna get the rack in there
and let it go at 135 degrees for about 10 hours.
Whoa!
This looks wild.
I mean ancient scroll made from dinosaur flesh or something.
It's tough and leathery.
It definitely feels like a dried-out Fruit Roll-up.
Mmm wow.
The flavor is so concentrated,
that it actually really does taste fruity.
Sweet, acidic, I bet you could convince somebody
that this was raspberry or something like that.
Definitely cool.
Tomato powder.
Let's take our dehydrator situation once step further.
We're gonna slice our tomatoes,
put them on this dehydrator rack,
and let it go at 140 degrees for about 12 hours.
Okay, these are good and dry by now.
We've got our spice grinder, and we're gonna break
our dried tomato slices into pieces and buzz 'em up.
Voila, tomato powder.
This has such a gorgeous, dark, ruddy, rusty sort of color.
And it just kind of sticks to your hands like Dorito dust.
Mm, whoa wild.
It's really sweet, really fruity, ton of acid up front.
This would be great as part of a dry rub
or a popcorn seasoning or something like that.
Ya know, it's a beautiful day,
let's take this party outside.
Smoked tomato.
We got a tomato, we got a smoker.
We're gonna open this up,
get our tomato in there, close it.
Alright, let's get our smokey boy outta there.
It looks good.
This is kinda freaky looking,
the skin is starting to peel off.
And the whole thing does feel pretty soft.
I mean it was in there at a low temperature
for a really long period of time.
Insides totally cooked, still pretty juicy.
Mmm, fair amount of smoke flavor on that outside,
which is really nice with the tomatoes natural savoriness.
Torched tomato.
We got our tomatoes, we got our Searzall
which is just a modified blow torch.
We're gonna do our thing.
Alright, okay.
Whelp, yeah that looks done I guess.
We got a lot of color on those cut sides, but
yeah, it's pretty much totally raw inside.
Yeah, not particularly special.
The browning doesn't have the same
appealing smokey quality that our charred tomatoes did.
I'm gonna pass on this one.
Laser tomato.
This right here, is the most powerful laser
that we were able to find on the internet.
Alright let's let a rip.
Whoa, um, somethings happening alright.
Maybe let's try a different spot?
Let's see what we can do here.
Alright, ya know, I'm tired of holding this thing
let's call it.
Hello world.
So yeah, we got a smiley little laser tomato here.
Got one eye here, and then other eye is slightly
smaller here, and then this sick grin here.
You know, I'm gonna call him Thomas.
Thomas is not really cooked.
But look at that face.
Ahh, no no no.
Yeah, it's a raw tomato.
Not sure what else to say.
It's still really juicy.
Sorry little guy.
I'm not sure all this fresh air is good for me.
Okay let's go back to the kitchen.
Juiced tomato.
We got our tomatoes, we got our juicer.
And we're gonna turn this bad boy on and let a rip.
[juicer noises]
Alright then.
This is cool, you've got this kind of foamy part
and the bottom seems to be a lot thinner and more watery.
Mmm it's pretty tasty.
Ya know, it's much smoother and lighter in body
than a pureed tomato.
Tomato water.
Now we're gonna make a kind of fancied up tomato juice.
We're gonna quarter our tomatoes,
get them into this blender with a pinch of salt,
buzz 'em up, and then pour the puree into
a fine mesh strainer lined with cheese cloth.
We're gonna pop this in the fridge and let it sit overnight.
Alright, now that our solids have separated from our liquid
we're gonna pour this out, and that's our tomato water.
It's got a beautiful pinky orange color.
And it's almost completely transparent.
There are a few flecks of tomato solids in there
that got past the cheese cloth.
Mmm, yum.
The tomato flavor here is mild but really sweet.
The texture is really fascinating.
Tomato soda.
If we can make tomato water, why not tomato soda?
We've got our tomato water,
we're gonna plug it in to this carbonator
and push this button a few times to make it fizz up.
Am I doing this right?
Uh, tomato soda?
The operating instructions say not to put anything
other than water in the machine, so
maybe that had something to do with it overflowing.
It's nice and clear looking, but not super fizzy.
Mm, it's light, it's fruity.
It's more mineral water fizzy than seltzer fizzy.
It's interesting, but a pretty disorienting thing to drink.
Ya know, now that we're good and hydrated,
let's get a little sunshine.
Campfire tomatoes.
Ah, the great outdoors.
We're gonna take these three tomatoes
and put them right in here on the coals to char.
And then we're gonna nestle this foil-wrapped one
right in here.
And we're just gonna take these off as they're ready.
Foil wrapped tomato.
Oh steamy.
Didn't get much color but it's definitely really soft.
Nothing too exciting.
I mean, it's cooked through, but there wasn't
anywhere for the liquid to go,
so it just kinda steamed in there.
Not sure why I would cook a tomato this way,
but it does work I guess.
Charred tomato.
So the skin is burnt and just kind of peeling away.
And it's definitely fully fully cooked.
That's actually really delicious.
I was worried that the skin would taste too bitter,
but there's a lot of nice smoke flavor, a lot of complexity.
Ya know, I wanna take this one step further.
Let's go back to the fire.
Campfire tomato sauce.
Okay, we're gonna put a pot right on the fire here.
And then squeeze a couple of our charred tomatoes in there.
We're gonna add a little oil and salt,
and let that cook down a bit to create a sauce.
Should be good, let's give this a try.
We've got some little bits of that
charred skin that didn't break down.
Maybe not ideal.
It's nice and chunky though, really thick.
The flavor is really delicious.
We cooked off some of that water
and it's really concentrated.
With tons of umami.
Throw some pasta in there and you have a
pretty incredible alfresco dinner.
Tomato on a stick.
Well, if we're gonna cook over this fire anymore
we're gonna need some more wood,
so I may as well just use this easel,
because let's face it I'm never gonna be a real artist.
And I'm never gonna do anything.
Make a name for myself.
Just like my mother always said.
Who likes painting anyways?
People just love to YouTube, ya know?
They're just gonna go online and watch these videos
and no one's ever gonna wanna see my paintings
or anything I've ever done.
This roaring fire brought to you
by my deflated sense of self.
So, we've got a tomato on a stick.
And we're gonna spit roast it over
this fire of broken dreams.
And we're gonna see if it amounts to anything.
Pretty sure there's some chemicals in that wood that are
probably poisonous.
It's on fire.
And there she goes, we all saw that coming, didn't we?
No surprises here.
Let's see if I can salvage even a shred of my dignity.
Sense of self-worth.
Okay great.
This, like many things in life, is a real disappointment.
It's ugly and messy and dark.
I guess I'm gonna have to eat it.
Mm, tastes like ashes.
Both literally and figuratively.
Bitterness, despair.
Ya know, I think it's time we went back inside.
Tomato ice pop.
Alright, let's lighten things up a little bit, shall we?
So, we're gonna put our tomatoes into this blender
with a bit of sugar,
which will keep the pops from getting too icy,
and buzz it all up.
Now, I'm gonna put these into the freezer for the night.
And now that they're fully frozen,
we're gonna get this into some warm water so it releases.
And there's our tomato ice pop.
It's interesting, it looks like the tomato water
and the solids kind of separated a bit.
It certainly smells like tomato.
Ya know, it's not as sweet as you'd expect.
And it's a bit icy.
I should have added more sugar.
It's intriguing, but it would be better
if it was like Bloody Mary flavored or something like that.
On it's own, it's a little bit of a letdown.
Tomato granita.
Alright, let's blend our prepped tomatoes,
along with a bit of sugar and salt.
Then strain it.
And pour it into this loaf pan.
We're gonna put this into the freezer for about an hour.
Now that it's mostly frozen, we're gonna use a fork
to rough it up a bit and then get it back into the freezer
for another couple of hours.
Okay, now it's totally frozen.
We're gonna rough it up even more,
and get that granita into a bowl.
Beautiful.
This looks really pretty.
The texture is kind of like a shaved ice.
Mmm, the mouth feels really cool.
And it's icy and refreshing
and it kind of just dissolves on your tongue.
It really plays up the sweetness of that tomato.
I don't know how much of this I'd wanna eat,
but it would make a great palette cleanser
in the middle of a long summer meal.
Tomato ice cream.
We've got an ice cream maker.
We've got a creme en glaze,
which is just a simple french custard
made with cream, sugar, a little salt, and some egg yolks.
We're gonna pour that into the machine,
and we're gonna come back when it's almost frozen.
Okay, now that the ice cream is almost there,
we're gonna pour some tomato pasada in
and let it finish freezing.
Then we're gonna get this into a loaf pan
and freeze it until it's totally solid.
Alright, let's make ourselves a little sundae, shall we?
Cherry tomato on top.
Perfect.
The texture is a little bit icy.
And that's just because there's so much water
in that tomato pasada we added.
It's not super super smooth.
The tomato flavor is pretty muted actually.
I think it would have worked way better with tomato paste.
But, I do think that the sweet floral qualities
are coming through.
It's interesting, but I think I'd rather have
the granita at the end of the day.
Baked tomato.
We've got a halved tomato and we're gonna pop
this into a 300 degree oven for about an hour.
And we got a baked tomato.
So, because it was at such a low temperature,
we didn't get a ton of color.
But it has shrunken a bit.
And it's not super super cooked inside.
It's still a little firm.
The flavor is definitely concentrated somewhat.
But I think it could have gone for a few more hours.
And for sure want some salt and fat.
Not that much going on here, but this method has potential.
Roasted tomato.
Now we have a halved tomato with a bit of salt and oil
and we're gonna put it into a
400 degree oven for about 45 minutes.
And out he comes.
This definitely cooked down pretty significantly.
It's changed color a lot.
And there's good charring,
even though it's still pretty juicy.
That's really really nice.
The flavor is much denser.
And that char adds plenty of complexity that
balances the sweetness and acidity.
This a great oven method.
Broiled tomato.
One more time, for good measure.
Halved, salted, oiled.
And we're gonna pop it into the broiler.
Boom, smokey.
Oh, alright.
Broiled tomatoes.
The heat was really intense and direct.
And the oil produced a lot of smoke.
You can kind of see that the skin is sloughing off here
and it still feels very firm.
The inside is mostly raw.
Yeah, there's a bit of an acrid kind of
smokey flavor going on.
The inside is mealy and pretty raw.
This would probably be better
with a smaller less dense tomato.
But, didn't work right here.
Confit tomato.
For my last oven trick, we've got some tomatoes
we've halved and submerged in olive oil.
And we're gonna put them into a 300 degree oven
for about 45 minutes.
Voila!
Confit tomatoes.
These are definitely firmer than I thought they'd be
after that much time in the oven.
This would probably work better with a smaller tomato.
Really glossy with that olive oil.
It's really pretty.
It's super tasty.
Really rich and that texture is almost silky.
This is a winner for sure.
Ya know, I think I'm finally ready to go outside again.
Grilled tomatoes.
We got our tomatoes.
We got a hot grill.
We're gonna put a whole tomato over here.
And then a tomato that we've halved, salted and oiled here.
And then some chunks of tomato
we've threaded onto skewers, here.
We're just going to pull these off as they're ready.
Whole grilled tomato.
So the skin has split a little bit,
and we have some grill marks.
But it still feels really firm.
I think it's too thick to cook properly this way.
Yeah, I mean it's warm throughout
but it's not really cooked through.
Yeah, not a lot going on here.
This is basically just a warmed up tomato.
Grilled half tomato.
This definitely looks more cooked,
and we've got some appealing charring here.
But it also stuck a bit.
So I think the most flavorful bits may have got left behind.
Okay, okay.
A little bit of that caramelized flavor we like.
Sweetness, complexity, all that.
But just not that much of it.
It's not bad, but not that distinctive either.
Skewered tomatoes.
These pieces feel pretty universally soft.
They've got some color around the edges
but we also lost a few pieces on the grill
because the chunks got so soft.
Ya know, this actually tastes better than the other two.
We increased the surface area,
which made them cook more fully and quickly.
It's a little bit clumsy, but
not bad at all.
Let's go back to the kitchen.
Gazpacho.
There are a lot of different ways to make gazpacho,
but my favorite is one that's thin, drinkable,
and emulsified with a lot of olive oil.
Pinch of salt, add some cherry vinegar for acid.
And once it's going, we're gonna stream in that olive oil
and process it until it's smooth and matte looking.
Beautiful.
The way that the olive oil emulsified in there
changed the color a lot.
It's almost orangey.
Mmm yumm I love this.
It's got nice body from the oil, it's acidic,
it's very refreshing.
Blender cooked tomato.
Now, we're gonna use the heat of this
high-powered blenders motor to cook our tomatoes.
These have been blanched and peeled,
and we're gonna prep them.
Get them into our blender.
And let that run for about 10 whole minutes.
Ohh, steamy.
Blender cooked tomatoes.
This is pretty hot after being in the blender for that long.
The motor generates so much heat.
It's definitely aerated, it's kinda foamy.
I mean, it tastes like slightly cooked tomato.
If we had some garlic, maybe a little cream or butter.
We could have a proper soup.
Not bad, but more of a starting point.
Microwave tomato.
We got our tomato, we got our microwave.
We're just gonna stab this a few times
to let some steam out when it cooks.
And pop it in there for about four minutes.
Hm okay, let's put it in for another round.
And, a microwave tomato.
It burst a little bit and some of
the liquid leeched out here.
I mean it seems pretty unevenly cooked.
Some really soft parts, and some still quite firm.
I mean, it's just a hot tomato.
Not sure why I would do this, but I'm not offended by it.
Ironed tomato.
We've cut our tomato in half,
we're just gonna spray our iron with a bit of Pam.
Just sitting in my hotel room, needing to cook a tomato
with whatever I've got.
Well, I guess this is done?
Definitely got some uneven-ness in terms of the coloration.
But we did get some browning right around here.
Yeah, it's still pretty raw.
I mean, I'm liking the flavor that the browning offered,
but this is just a mostly uncooked tomato.
Sous vide tomato.
We have an already blanched tomato.
We're going to season it.
Suck all the air out of this bag.
And then this immersion circulator is gonna cook it
at a consistent 140ish degrees for about 45 minutes.
And she's done.
Fascinating.
So the tomato seems fully cooked throughout.
But also really firm.
The flesh was kind of compressed and is a lot denser.
And a lot of the liquid has just kind of leeched out here.
This is really cool.
The flesh is really meaty, and the flavor is denser
and more concentrated than I would have expected.
This has a lot of potential.
I'd love to see how it would taste if we added
a marinade or spice mix or something like that to it.
Slow cooker tomato.
We're gonna get this lid off, put our tomato right in here
and then add about a cup of water just to get it going.
Turn this bad boy on.
And we're gonna let it go for about four hours.
Yup, that's cooked alright.
The whole thing feels really soft,
and it definitely darkened somewhat.
It's still very juicy.
I mean, it's very tender.
But it just kinda tastes cooked.
It would make way more sense to use a slow cooker
to cook down a pasada or something like that.
With a whole tomato it's just kinda silly.
Canned tomato.
We've got three tomatoes that we already blanched.
And we're gonna core these, get them into our jar.
Add a bit of salt and lemon juice.
Close it up, and get it into this
pot of hot water so it'll seal.
Alright, it's been 45 minutes.
These tomatoes are definitely canned.
Alright, let's get it open.
Yeah, we're really just looking at whole tomatoes
floating in their own liquid.
They've fallen apart somewhat.
They're mostly intact.
You know, that's actually way
more flavorful than I'd expect.
Way better than grocery store canned tomatoes.
None of that tin can flavor.
I'd love to use this as a base for a pasta dish or a braise.
Yum!
Tomato brulee.
Well, you can brulee a grapefruit, why not a tomato?
We're gonna sprinkle our tomato halves with some sugar.
Then use our culinary torch to blast them.
That's gettin' crispy.
Well, looks bruleed to me.
We managed a pretty handsome crust here.
And it really smells like caramel.
The tomato underneath is almost totally raw.
Let's cut a little piece.
Interesting.
It's obviously super sweet.
There's also a strong savory note from where
the tomato juices caramelized along with the sugar.
It's not bad exactly,
but definitely an unexpected flavor situation.
Not sure if I like it or not.
Tomato tatin.
This dish is traditionally made with apples.
But why not tomatoes?
Smear butter in this cast-iron pan.
Pour a layer of sugar over.
Arrange our prepped tomatoes.
We're gonna turn the heat on and let the sugar
and tomato juices cook down to a caramel.
Now, we layer some defrosted puff pastry over top.
Tuck it in, make a few slits.
And pop that into a 450 degree oven for about 24 minutes.
Gorgeous.
Alright, all we have to do is put this plate on top
and try to flip it out in one fluid motion.
Hey, not too shabby.
This kinda smells like a dessert pizza.
This is really special and different.
It definitely plays up the sweeter side of the tomatoes.
And this buttery pastry really rounds things out.
It's super cool.
Pickled tomato.
Okay, let's put our prepped tomato slices into this jar.
We're gonna add some salt and sugar to this
hot vinegar and water mixture, and stir to dissolve.
We're gonna pour that over.
Close it up.
Then we're gonna fridge this until it's cold and pickle-y.
Let's pop that lid off.
Mmm, smells nice and vinegar-y.
Yum.
The sugar and the vinegar really back up
the natural sweetness and acidity of the fruit.
So it tastes really tomato-ey.
I couldn't eat a whole plate of these.
But they'd be great with cheese,
or to chase a shot of cold vodka.
Fermented tomato.
Now that we've pickled a tomato,
we're gonna try to ferment one.
We're gonna core it, dice it,
mix it with some salt, and then put it in a bag and seal it.
We're gonna let this sit for a few days at room temperature
while the friendly microbes
and bacteria in there do their thing.
Wow okay, so we can tell that these are fermented
because the bag is puffed up.
Which tells us that the little guys in there
have been converting sugar to acid and CO2.
We're gonna cut it open.
Whoa, that smells wild!
That smell is crazy.
It's really yeasty and funky, which I find very appealing.
But others might find gross.
The tomato pieces have broken down somewhat.
Almost as if they've been cooked.
Let's give this a taste.
Wow, wow, wow, wow.
Wild.
It's funky.
Almost fizzy, with a kind of sour malty beer-like flavor.
Big umami energy.
It almost tastes fruitier than it did before.
This has a ton of potential.
I'd love to see what this would be like in a tomato sauce.
Tomato caviar.
Science time.
Alright, we got some tomato juice here.
And we're gonna whisk in some sodium alginate,
which is gonna thicken it.
We're gonna let this chill for a few hours.
Now, it's really thick and jiggly, almost like ketchup.
We got some warm water here, and we're gonna mix
this calcium chloride in until it dissolves.
Then we take the syringe, slurp up some tomato business,
and start adding a drop at a time to the water bath.
Kinda looking more like tadpoles than beads of caviar.
But, I guess that's something.
So, here we have our tomato quote caviar unquote.
I mean, it only barely looks like caviar.
But the beads are definitely firm.
And it formed a bit of a skin.
Yeah, I mean, it honestly just tastes like tomato juice.
But has a kind of sponge-y texture.
This is more of a gimmicky molecular
gastronomy thing than anything else.
I'll pass on this one, thanks.
Tomato aspic.
A little 1950's dinner party throwback for ya.
We're gonna bring some tomato juice up to a simmer
to reduce it slightly.
Meanwhile, we've got some cold water here,
and we're gonna whisk this gelatin in
until it's fully dissolved.
Then we're gonna spray this bundt pan with Pam
so our aspic doesn't stick.
Then stir our gelatin mixture into the hot tomato juice
and pour that into our bundt pan.
This is gonna need to sit in the fridge for a while to set.
Okay, so you can see that our aspic firmed up nicely.
Now comes the tricky part.
We're gonna set it into this bowl of warm water,
so that hopefully releases from the pan.
Put a plate over top and,
boom, tomato aspic.
Who's hungry?
J-E-L-L-O.
This looks nuts.
It's so bouncy and freaky looking.
Can you believe that people used to actually serve this?
You know, it actually tastes pretty good.
The texture is weird as all hell.
But if I really leaned into it, I would love this
with a plop of cottage cheese right there in the middle.
This is definitely, a way to cook a tomato.
Alright, today we prepared tomatoes
just about every way we could think of.
What did we learn?
Well, for one, tomatoes have
a wide range of complex flavors.
And different methods play to their different strengths.
We also learned that tomatoes contain a lot of water.
And some of our favorite ways of cooking them
were all about concentrating them as much as possible.
Have a method that you didn't see here today?
Leave it in the comments.

Cooking sticky rice in bamboo in my country – Polin Lifestyle

Hi every one today i am show you the Cooking sticky rice in bamboo in my country.
please subscribe my channel for more view thank you all friend always support my video.
More videos:

1. Cooking Pomelo salad with pork in my village

2. Cooking traditional food in my village

3. Cooking Cassava with Coconut milk in my village

4. Cooking snack gourd with egg duck in my village

5. Cooking fried water spinach in my village

—————————————————————————————————————————————————–

This channel, Polin Lifestyle, is the best channel that will show you how to cooking food, Culture and natural life style in country side

Cooking Pork Leg Stew Sugarcane – Cooking With Sros

Hi everyone. Right now I want you to enjoy with cooking pork leg stew sugarcane.
All the best, I do hope your life would be along with good thing and taste the food for your beautiful life. Thank you so much for coming.

More yummy cooking:

Tasty Wood Apple Picking In My Village Eat With Tiny Shrimp Past Cooking – Cooking With Sros

Pick Up Tasty Watermelon At Natural Farm – Cooking With Sros

Tasty Sea Snail Purple Salad Cooking – Cooking With Sros

Yummy Durian Cream Dessert Cooking – Durian Dessert – Cooking With Sros

Yummy Shrimp Spicy Cooking Green onion – Shrimp Stir Fry Recipe – Cooking With Sros

Yummy Egg Plant Cooking – Egg Plant Stir Fry Recipe – Cooking With Sros

Yummy Ostrich Egg Steam Cooking – Ostrich Egg Recipe – Cooking With Sros

Top 5 Yummy Recipe Cooking – Yummy Cooking – Cooking With Sros

Yummy Crispy Lotus Flower Cookies Cake – Lotus Flower Cake Cooking – Cooking With Sros

Yummy Dried Bamboo Shoot Cooking – Dig Bamboo Shoot From Bamboo Tree – Cooking With Sros

Yummy Urchin Grilling Recipe – Urchin Cooking – Cooking With Sros

Yummy Native Chicken Roasted Natural Coconut Juice – Chicken Cooking – Cooking With Sros

Yummy Pig Intestine Crunchy Cooking – Crunchy Pig Intestine Recipe – Cooking With Sros

Yummy Monster Sea Snail Salad Cooking – Monster Sea Snail Cooking – Cooking With Sros

Yummy Horseshoe Crab Salad Cooking – Horseshoe Crab Cooking – Cooking With Sros

Yummy Crispy Pork Frying Recipe – Crispy Pork Cooking – Cooking With Sros

More about me :
Twitter :

11 Unusual yet Delicious Ways to Cook Food! | Creative, Unconventional Cooking Hacks by Blossom

Learn how to create delicious meals in the most unconventional yet easiest way possible! We get creative with our cooking where we use unusual methods of cooking to get a tasty meal!

Subscribe to Blossom:
About Blossom:
Welcome to your cheat sheet for creative and unique DIY projects, mixed with daily life fixes that keep you and your family in mind. Consider your life hacked!

Follow us:
Facebook: Instagram: Website:
#Blossom #DIY #Cooking #Hacks

11 Unusual yet Delicious Ways to Cook Food! | Creative, Unconventional Cooking Hacks by Blossom

ティラミス・ミルクレープの作り方 Tiramisu Mille Crepe|HidaMari Cooking

HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。

▷チャンネル登録はこちら:
If you like it, please click ‘Like’ and Subscribe.

ベルマークを押すと毎回通知が届くようになります。
動画の評価やコメントをいただけるととても嬉しいです♪

▷instagram:

もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです♪
またインスタグラムでは、YouTubeで公開していない写真も
公開していますので、よかったらフォローしてください。

ーーーーーー
おはようございます😊動画を見ていただきありがとうございます♪
今日は、マスカルポーネチーズを使ったティラミス風クリームと
コーヒー風味のクレープ生地を重ねたミルクレープのレシピです。

仕上げにガナッシュをかけてツヤツヤに仕上げたら、
クリスマスのケーキにもぴったりですよ♪

▷Ingredients(φ15cm):
■Coffee crepe
2 eggs
15g unsalted butter
20g oil
35g sugar
1g salt
65g cake flour
10g cocoa powder
1/2 tsp baking powder
2g instant coffee
250g milk
1/2 tsp rum
1/2 tsp vanilla extract

■Tiramisu cream
200g heavy cream
15g sugar
15g sweet condense milk
1 tsp vanilla extract
200g mascarpone cheese
1 tsp lemon juice

■Ganache
50g couverture sweet chocolate
50g heavy cream

▷材料:
■コーヒー風味のクレープ生地
全卵 2個
無塩バター 15g
米油 20g
砂糖 35g
塩 1g
薄力粉 65g
ココアパウダー 10g
ベーキングパウダー 小さじ1/2
インスタントコーヒー 2g
牛乳 250g
ラム酒 小さじ1/2
バニラエクストラクト 小さじ1/2

■ティラミスクリーム
生クリーム 200g
砂糖 15g
加糖練乳 15g
バニラエクストラクト 小さじ1
マスカルポーネチーズ 200g
レモン汁 小さじ1

■ガナッシュ
クーベルチュールスイートチョコ 50g
生クリーム 50g

▷作り方:
1.クレープ生地を作る。全卵2個に溶かしバター15g、米油20gを加えてよく混ぜ、砂糖35g、塩1gも加えてよく混ぜる。

2.薄力粉65g、ココアパウダー10g、ベーキングパウダー小さじ1/2を振るい入れてしっかり混ぜる。

3.牛乳250gにインスタントコーヒー2gを加えて混ぜ、②に2回に分けて加え、ラム酒小さじ1/2、バニラエクストラクト小さじ1/2を加えて混ぜたら濾す。

4.ラップをして冷蔵庫で2時間以上冷やす。

5.テフロン加工のフライパンを温め、油を薄く敷いてクレープ生地を焼く。乾燥しないように布巾などをかぶせて冷ます。

6.ティラミスクリームを作る。生クリーム200g、砂糖15g、加糖練乳15g、バニラエクストラクト小さじ1を加えて泡立てる。

7.マスカルポーネチーズ200g、レモン汁小さじ1を加えて混ぜる。

8.よく冷ました生地とクリームを交互に重ね、ケーキ全体をクリームで薄く塗って冷蔵庫で2時間冷やす。

9.ガナッシュを作る。クーベルチュールスイートチョコ50gを細かく刻んでおく。

10.生クリーム50gを電子レンジで60℃程度に温めて、⑨を加えて溶かす。なめらかに溶けるまで混ぜる。

11.しっかり冷やしたクレープにガナッシュをかけ、側面をならし、好みのフルーツやマカロンで飾り付ける。カットは温めたナイフで行ってください。
ーーーーーー
道具や材料の購入先:
▽Amazon
口径25cmの耐熱ガラスボウル:iwaki 2.5L
口径20cmの耐熱ガラスボウル:HARIO 3個セット
直径18cmの耐熱スポンジ型:iwaki スポンジ型
赤い耐熱シリコンヘラ:COLIN 3個セット
ハンドミキサー:dretec(ドリテック)
ケーキスライサー(検索するといろいろな出品者が出てきます
フードプロセッサー:BRUNO(ブルーノ)
6個取りマフィン型
繰り返し使えるオーブンシート

▽富澤商店(通販または実店舗)
シリコンの泡立て器
持ち手が木のふるい
クーベルチュールチョコレート:大東カカオのスイートチョコレート
450gの発酵無塩バター(明治、よつ葉、カルピス、高千穂、森永など)
その他製菓材料

▽Cotta (通販専門)
450gの無塩バター(よつ葉、高千穂、明治、森永など)
クーベルチュールチョコレート:カカオバリー、バンホーテン
その他製菓材料
繰り返し使えるオーブンシート

ーーーーーー

よく頂く質問などについて。
Q.バターは無塩ですか?有塩ですか?
お菓子には基本的に無塩バターのみ使用しています。
無塩バターに塩を加えるレシピは有塩バターではだめなのか?と質問をいただくのですが、狙った塩加減にしたいため無塩バターを使っています。
※一部過去の動画は「バター」のみの記載になってしまっています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。

Q.オーブンは予熱しますか?
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度+10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。

Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍

15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍

12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3

15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2

▷Youtube:

▷Twitter(動画の更新のお知らせ用):

▷Google+:

Every Way to Cook an Egg (59 Methods) | Bon Appétit

– [Amiel] Hey, everybody.
This is Amiel Stanek, Editor for Basically at Bon Apetit,
and this is Almost Every Way To Cook An Egg.
First we did chicken, now we're doing egg.
This is an egg.
Ovular in shape, they come in a lot of different colors,
but there's not a whole lotta on what's on the inside.
Size, however, does matter as it effects the cook time.
So for consistency today,
we're just using large, brown eggs.
When you crack them, you can see that they're comprised
of a runny white and the yellow-orange center or yolk,
which both contain different proteins that coagulate
or harden at different temperatures.
So just a few degrees of difference
in cooking temperature or time
are gonna have a profound impact
on how the final egg turns out.
We're gonna take these eggs and cook them in as many ways
as we can possibly think of, so you can see the process
and the end results.
[cymbal crashes] Raw egg.
Okay, we could start this video on all of the ways
to cook eggs without also doing a few ways to not cook eggs.
You know, people eat raw eggs all the time.
But we're just gonna take an egg, crack it into a glass,
it's nice and cold, and that is an egg shot.
[dings] This is literally just an egg cracked into a class.
There's nothing else going on, cheers.
It doesn't actually taste like that much
'cause there's no salt or anything else in there.
So it's just kind of a weird textural sensation.
[cymbal crashes] Prairie oyster egg.
A raw is a raw egg.
But a raw egg once your put it into a cup
and put little bit of salt and some Tabasco
and some Worcestershire on it,
well then, you have what's called the prairie oyster.
[dings] Apparently this is good for a hangover,
though I have my doubts.
Let's give it a shot.
It definitely tastes more than a raw egg.
The smell is really hard to get out of your nose
once you've swallowed it.
But we're not done yet.
[cymbal crashes] Amber Moon egg.
We've had a raw egg, we've had a prairie oyster,
now we're gonna make something called an Amber Moon,
which is basically all of those things plus liquor.
Now, it's a cocktail. [dings]
Alright, there it is an Amber Moon.
Bottoms up, cowboy.
Hmm, it's spicy, it's salty.
The only thing that's hard
is actually the qunatity of liquid.
But I actually think that if I was hung over
and I drank this, I would either vomit and go back to bed
or move on with my day in a pretty cool way.
[cymbal crashes] Sunny side up egg.
What we're looking for here is no color or crispiness
on the white, and then a yolk that's just runny
and ready to burst.
We're not gonna flip it, little bit of salt,
and there you have it.
Our sunny side up egg. [dings]
This looks like an emoji egg.
The white is kind of slippery in a really appealing way
and that yolk is ready to pop, it's barely gelled.
This is what you want for your rice bowl
or on top of something like a mushroom toast.
It's delicious and very simple.
[cymbal crashes] Olive oil fried egg.
This time crispiness is the name of the game,
so we need high heat.
Throwing on my salt, and that, my friends, [dings]
is an olive oil fried egg.
You have this nice contrast
between these really crispy lacy edges,
and then right here it's just barely cooked.
Mmm, so you're getting a lot of flavor from the olive oil
and a nice textural contrast
between the super rich, oozy yolk
and this almost almost pork-rindy white.
This is definitely one of our favorite ways
to cook an egg.
[cymbal crashes] Olive oil fried and basted egg.
We're gonna fry another egg
but this time we're gonna baste it.
Which means we're gonna spoon hot olive oil
over the top of the egg while it cooks.
[pop] Ooh, yeah, that hurt.
Doesn't feel good but we're not gonna be a baby about it.
[dings] So the biggest difference here,
where the last time we had a little bit
of uncookedness right around the yolk,
here it's completely cooked.
Mmm, that tastes great.
And this is a great way to make a friend egg
for somebody who's kind of likes that runny yolk,
but is squeamish about uncooked white.
[cymbal crashes] Olive oil fried and steamed egg.
This time instead of basting the egg with hot oil,
we're gonna add a little bit of water and cover it,
which is gonna produce steam
that's gonna help to cook the egg.
And we're gonna leave it in there
for probably about a minute.
[dings] So right off the bat,
you're definitely seeing quite a bit
of this crispy outside part
and it's pretty well brown underneath.
You still have that nice runniness,
but again it's much thicker than some of the other yolk
that we've been dealing with.
Mmm, it's good.
Over easy, over medium, and over hard eggs.
We're gonna cook them for about two to three minutes
on this first side.
And the only difference between these three eggs
is once we flip them, they're gonna spend different amounts
of time on that second side,
which is gonna dramatically change the texture of the yolk.
So here we have our three [dings] classic diner eggs.
So over easy, you can see the white is still super tender
and then the yolk is just barely cooked.
It's very fluid and runny.
The over medium, the yolk is definitely
a little bit more cooked, it's thicker,
and kind of oozing out a lot more slowly.
And here with the over hard, you can see the yolk
is completely cooked.
It almost looks like an eight-minute boiled egg
or something like that,
and the white is definitely a little bit rubbery
for that one.
So something for everyone.
[cymbal crashes] Salt block fried egg.
The idea here is that it retains a lot of heat
and it'll maybe season the egg somewhat.
It's also taking a really long time to cook.
[dings] So there's your salt block fried egg.
It's good but it's definitely not the most efficient
or effective way to cook an egg.
[cymbal crashes] McMuffin egg.
We're gonna use a ring mold, which is gonna contain the egg
so it doesn't just leak out everywhere.
We want that yolk to be fully cooked
'cause you're gonna eat it in the car.
[dings] And there we have a perfect egg mcmuffin egg.
The main benefit of this is definitely portability
and for anybody who's fully disgusted by runny yolk.
[cymbal crashes] Cracked-and-scrambled egg.
We're just gonna crack these eggs directly into a pan
that's set over medium to medium-low heat,
and we're just gonna scramble them as we go.
We don't want it to be too hot,
otherwise our eggs are gonna get cooked too quickly.
Always make sure to pull your scrambled eggs
before your think they're done
to account for carryover cooking.
[dings] There you have it.
Cracked in a pan and scrambled.
So what you're gonna notice here
are these kind of distinct bits.
Like that's mostly yolk, here you have mostly white.
You definitely have some bits, which are a lot richer
and some that are a little bit leaner,
but there's nothing wrong with this method
for scrambling eggs.
[cymbal crashes] Low-and-slow scrambled egg.
Alright, scrambled eggs round two.
This time we're gonna beat them first
and we're gonna cook them really low and slow,
which is my favorite way to make eggs.
You're continuing to stir
so you don't have any kind of big sheets of egg.
We want the texture to almost be like ricotta
or cottage cheese.
[dings] And there you have some beautiful, soft
scrambled eggs.
You notice that the texture is like curdy.
The French would use the bavoose,
which actually means dog snot.
Delicious, right?
There are a lot of people who would think
that eggs like this are kind of undercooked.
To me, this is perfect.
[cymbal crashes] Hot-and-fast scrambled egg.
Scrambled eggs round three,
but hot and fast this time.
We're gonna beat the eggs together,
make sure they're fully incorporated.
And you're gonna have to start moving these eggs around
as soon as they hit the pan.
They're gonna cook in less than a minute.
Unlike last time where you had that kind of curdy texture,
this time we're going for little ribbons or sheets of egg.
[dings] These are our hot-and-fast scrambled eggs.
These are not overcooked, they're not rubbery by any means,
but you do definitely have a little bit more
of the texture of the pan.
It's not quite something that you would spoon up,
you're really wanna get your fork in there.
Put that on some toast.
Boiled eggs.
So we're gonna set four separate timers.
Five minutes, six-and-a-half minutes, eight minutes,
and ten minutes.
The eggs are all gonna go at the same time
into already boiling water.
We're gonna pull the eggs out after these things go off,
get them into ice baths, which helps separate the membrane
from the actual egg itself.
You can't eat a boiled egg without peeling it first.
It's interesting to know that it's actually easier
to peel an egg that is older
rather than a super farm fresh egg.
And voila, a boiled egg.
[dings] Okay, so looking at all these boiled eggs,
we're really able to see the way
that time affects the white and the yolk.
Let's start here with our five-minute egg.
You can see it has an almost runny white
and a completely liquid yolk.
Great for dipping toast into.
This is our six-and-a-half minute egg.
I feel like this has the most appealing
sort of contrast between that really soft yolk
and a fully cooked white.
Next up, our eight-minute egg.
There's no running whatsoever.
The yolk is still very orange and isn't chalky at all.
That's really nice.
And last but not least, we have our 10-minute egg.
Firm whites and a yellow yolk that has just a bit
of that orange jamminess.
This is like the kind of thing I just wanna keep
in the fridge to pull out whenever I'm super hungry.
[cymbal crashes] Steamed egg.
So we've boiled eggs, but now we're gonna steam them.
This is effectively the same thing.
Cool thing about this is you don't have to wait
for a whole pot of water to boil
and it doesn't matter how many eggs you put in there,
they're all gonna have the same amount
of steam circulating around them, which is really cool.
[dings] And here we have our steamed egg.
So what we have right here is a really nice looking
eight-minute egg.
The white is very tender,
we've got this nice jammy-looking yolk.
Personally, this is one of my favorite methods
for hard boiling eggs.
[cymbal crashes] Instant Pot egg.
Welcome to hell, kids.
This is an Instant Pot, it's a pressure cooker,
it's a slow cooker, it does a lot of other things
that you can probably do with other things you already
have in your kitchen.
We're gonna set this thing to five minutes.
We're gonna get that egg in there
and when it's done, we're gonna vent it,
which releases the pressure.
And there ya go.
[dings] Alright, so here we have our pressure cooked egg.
To me, that's an overcooked boiled egg.
This actually took longer and did a worse job.
So yeah, steaming, boiling, a much better option.
[cymbal crashes] Sous-vide egg.
Normally something is sealed inside a plastic pouch
and then put into a water bath
that's at a consistent temperature
for a specific amount of time.
In this case, no bag.
The egg is it's own bag.
So we're just gonna let them immersion circulator
move the water around at that very consistent temperature
for around 45 minutes.
And we're good to go.
[dings] So this is our sous-vide egg.
The yolk's wiggly, the white's wiggly, everything's wiggly.
Mmm, that's delicious.
The sensation in your mouth is almost like an egg jelly.
But if runny eggs are not your thing, this is not for you.
[cymbal crashes] Pickled egg.
So now we're gonna have some fun
with our eight-minute boiled eggs by pickling them
in a beet-infused vinegar mixture.
So we've got some distilled white vinegar,
a cup of water, some salt, sugar,
and then we're gonna throw in some beets.
And once that comes to a boil, we're gonna know our mixture
is ready, put a lid on it, and boom.
Now we're just gonna wait.
[dings] And here we have our pickled eggs.
These have been sitting in that pickling liquid
for 24 hours.
It's tasty, you definitely get some of the sweetness
of the beet, definitely get the sugar.
This would make a really nice addition to a picnic spread.
[cymbal crashes] Tea egg.
We're gonna take cinnamon, star anise, peppercorns,
cloves, fennel seed, sugar, salt, soy sauce,
and of course, tea.
We've got our soft boiled eggs.
We're gonna crack them all over with the back of the spoon.
Then we're gonna submerge them in this liquid
and let them cook for about 30 minutes.
We're gonna add some ice, which is gonna cool things off,
then we're gonna cover them with the marinade
to let them pick up even more color
over the course of the next day.
[dings] Look at that beautiful tea-stained egg.
It's got this stained glass-looking exterior.
It's delicious.
You really get those spices.
This is a really fun way to eat an egg.
[cymbal crashes] Poached egg, the brunch time favorite.
We don't actually want this water to be boiling,
it's just at the barest simmer.
And then we're gonna use our spoon to create a vortex,
and then we're gonna plop the egg right in it,
which is gonna to kind of blast off any of the wispy parts.
See now it's starting
to form kind of a nice, little package.
I'm actually pretty impressed with myself.
This is hard to do.
[dings] So here you can tell
that the white is totally cooked.
And when you poke it, you can tell the yolk
is still nice and fluid.
Almost like a yolk water balloon.
This is platonic ideal of the poached egg.
This is awesome.
[cymbal crashes] Egg poached in tomato sauce.
Basically, the idea is you have a hot, tomato-based sauce
and then you're gonna create a little well
in the middle of it, pop your egg right in there,
and let the heat of the simmering sauce cook the eggs.
In a dream world, the white is all cooked
and the yolk is still a little bit runny.
[dings] See, I'm kinda concerned here that the bottom part
of the egg got the lion's share of the heat.
The tomato sauce is kind of an imprecise cooking medium,
so it's not conducting heat as consistently
as a pan full of water is going to.
But it does add a lot of flavor, which is exciting.
I don't know, I could go either way on this one.
[cymbal crashes] Microwaved scrambled eggs.
We're gonna use this little egg holder
to make scrambled eggs.
Add a little bit of milk to help it out,
and then put that in the microwave for 40 seconds.
[dings] Mmm, breakfast.
I gotta be real, this looks pretty gross.
I don't know why you would do this,
don't.
[cymbal crashes] Microwaved poached egg.
Microwave round two, revenge of the microwave.
This time, we're gonna try to poach an egg in here.
27 seconds.
[dings] That is an egg poached in the microwave?
This is not good.
This looks really, really gross.
The microwave might save some time
but it also makes bad eggs.
Pass.
[cymbal crashes] George Foreman egg.
Alright, this is a George Foreman grill.
You know it, you love it.
We're gonna open this up, non-stick spray,
crack an egg on there, close it, and walk away.
And that, my friends, is an egg cooked
on a George Foreman grill.
[dings] I mean, this is a depressing way
to cook an egg, ya know?
It's fully cooked, the yolk is pretty gnarly looking.
I mean, if you had to, you could cook an egg this way,
I just, I'm really sorry.
[cymbal crashes] Waffle iron egg.
I mean, we've used every other appliance in the kitchen,
so we may as well try a waffle iron.
I'm just going to lube it up a little bit,
crack an egg right in there, and close this.
Now there's a lot of steam coming off of this guy.
Oh my God, that is our waffle iron-cooked egg.
[dings] This looks like some kind of alien,
like a face hugger or something.
You can definitely see that the yolk
is pretty unpleasant and overcooked.
I just, yeah, this is not a particularly delicious egg.
Waffled egg?
Not so much.
[cymbal crashes] Blowtorched egg.
This is an egg, this is a blowtorch.
We're gonna crack this egg right on to a sheet pan,
and then we're gonna cook it with our blowtorch.
We've got a little diffuser on here
to kind of help disperse the heat a little bit more evenly.
And we're just gonna blast this thing with open flame
until it's done, I guess?
[dings] Oof, this, ahh, I think we can say
this is not an effective way to cook an egg.
[cymbal crashes] Diner-style omelet.
Alright, so we've got our pan on medium heat.
We're gonna put a little butter in there to heat up
until it's almost browning.
We really wanna beat these eggs together
until we don't see any streaks of egg white.
We're gonna pour the eggs in and as you can see,
it's starting to cook immediately.
So I'm just gonna kinda start nudging it along
with my spatula, then fold it over, flip that out,
and that [dings] is your diner-style omelet.
So a diner-style omelet is normally kind of a blank canvas
for all of the sorts of fillings that you might put into it.
It's not normally about the eggs themselves.
This would be delicious
with some ham and peppers and cheese.
[cymbal crashes] French omelet.
This time we're using low heat
and this is gonna come together much more slowly.
We're gonna beat our eggs, get a little bit of butter
in the pan, we're gonna pour our eggs in,
and then we're gonna start stirring constantly.
We want the kind of curdy sort of texture.
As soon as we start to form a little bit of skin,
we're gonna start rolling.
And then we're gonna flip it out.
And voila, [dings] that is a French omelet.
This is a much more refined, delicate style of omelet.
This is all about the egg.
You don't really need to add any toppings or fillings here.
Very creamy, very tender.
This is a beautiful way to cook an egg.
[cymbal crashes] Souffled omelet.
This is a modern novelty omelet.
So in this case, we're gonna separate the whites
and the yolks, we're gonna beat the whites
until they're fluffy like you would for a meringue,
and then we're gonna fold the yolks back into the whites,
transfer that to a hot pan with butter,
put a plate over top to make sure the top cooks, as well.
And then we're gonna fold it, flip it out onto the plate,
[dings] and that is a souffled omelet.
This is huge.
And that's 'cause of all of the air
that we beat into the eggs before we cooked them.
Has a light, cakey, fluffy sort of texture.
Definitely not something I'd wanna eat every day
but definitely interesting.
[cymbal crashes] Cloud egg.
The cloud egg was kind of a novelty that was popular
on Instagram for a little while.
We're gonna separate the yolk from the white
like we did for the souffled omelet.
We're gonna dollop that on this baking sheet,
and this is gonna go into the oven
at 350 degrees for about 30 minutes.
Now we're gonna pull it out and we're gonna drop our yolk
back into that little pocket that we made,
and bake it until we have the consistency
of a sunny side up egg.
[dings] And that, folks, is a cloud egg.
This is kind of a deconstructed egg.
It's a little bit high concept.
This is one is interesting tasting.
It's really more for the gram than it is for the mouth.
[cymbal crashes] Chinese-style steamed egg custard.
So here we have a couple of eggs.
We're gonna mix those with some soy sauce to season it,
some chicken stock.
We're gonna transfer the eggs to a bowl,
we're gonna put the whole bowl into the steamer basket,
cover it with a plate, and then put the lid on the pot.
And we're gonna let the steam kind of gently cook
the entire thing until it's wobbly and custard-ey.
[dings] Okay, so this is really cool.
As you can see, it's pretty firm.
It almost has the texture of a pie filling.
Very silky, this is a win.
This would be awesome if you drizzled a little bit
of sesame oil on top, maybe some scallions,
absolutely delicious.
[cymbal crashes] Coddled egg.
So what we have here is an egg coddler.
It's kind of a mini pot that we're gonna put the egg in
along with a little bit of cream.
And then we're gonna close it up and then submerge that
in barely simmering water.
And there we have our flying saucer touchdown.
[dings] That is a coddled egg.
Alright, so we're gonna take the lid off.
Ooh, that smells really good.
Basically the cream helped
to create a gentle cooking medium for the egg.
The lid helped to trap some steam,
so it cooked all the way around.
What I really want is a couple of toe soldiers
to dunk in there.
It's very tasty.
[cymbal crashes] Shirred egg.
So now we're gonna make a shirred egg,
which is similar to a coddled egg but this time,
it's gonna be open, in a ramekin, and in the oven.
We're gonna pop that in a 375 degree oven
between 12 and 15 minutes.
[dings] I can tell that we overcooked this one a little bit.
But you still have a little bit of that oozing, egg yolk.
It's kind of cute.
Might be more delicious if you added a little bit of cheese,
made it like a little egg pot for brunch.
Still has good flavor.
This is a nice, little self-contained dish.
[cymbal crashes] Air-fried egg.
Alright, we couldn't not use an air fryer.
An air fryer is basically a tiny convection oven.
So we've got a ramekin all buttered up.
We're gonna crack our egg into it, little bit of salt,
little bit of cream, open our air fryer
and put this guy right in there and close it.
We're gonna set it to 300 degrees for 12 minutes
and see [dings] what comes out on the other side.
So this actually has a similar-ish texture
to the shirred egg,
except it's definitely a lot more rubbery.
It's actually fairly tasty.
It took 12 minutes.
You could easily fry an egg in that amount of time
on the stove top and not have to deal
with this ridiculous contraption.
[cymbal crashes] Deep-fried egg.
I'm gonna crack an egg into this ladle and then try
to get it in there from as far away as I can possibly get.
'Cause I'm worried this is gonna just explode all over me.
Wow, it looks like a weird jellyfish.
[dings] That my friends, is a deep-fried egg.
This is definitely a dangerous way to make eggs.
But honestly, that's surprisingly good.
This might be America's best new egg.
[cymbal crashes] Dehydrated egg.
First things first,
we're gonna blend these eggs up really well,
then we're gonna pour them into this nice little rack
with a lip, close the door, and turn the dehydrator on
for about six hours.
[dings] Oh God, it looks like fried cheese.
I've read that some people dehydrate eggs
and then take them camping.
But unless you're hiking the Appalachian trail,
I don't think this is a very good way to cook eggs.
[cymbal crashes] Frittata.
So now we're gonna make a frittata,
which is basically just a quiche without a crust.
We're gonna crack some eggs, beat them together,
add salt, two ounces of milk, just to lighten it up.
So we're gonna start on the stove top, medium-high heat,
just until the edges start to set,
and then finish in a 350 degree oven for about 15 minutes
until it's golden brown and the center is set.
[dings] This is basically just baked egg.
The egg is fairly tender.
It really wants some cheese and other things in here.
Otherwise, it's really not that much to write home about.
[cymbal crashes] Frozen egg?
We've got an egg.
We've got a skewer.
We're gonna put the skewer into the egg
and then freeze it to make like an egg popsicle, I guess?
Okay, yeah, that is a frozen egg.
I think we're gonna have to dunk it in some hot water
to peel it.
Ohh, oh no.
[dings] It is an egg lollipop.
And it is starting to thaw a little bit,
which is very, very gross, ugh.
Do I really have to?
Oh no, ugh, that is so unpleasant.
Just don't.
[cymbal crashes] Dishwasher-cooked egg.
Dishwashers get hot, they fill up with steam,
so maybe that's a way to cook eggs.
We're gonna close it, set this dishwasher
for the tough setting and three hours later, steamy town.
[dings] Okay, this is very, very strange.
It looks kind of like the six-and-a-half minute egg
that we did earlier, but the yolk cooked more
than the white did.
I don't understand the science behind that
but something weird happened in that dishwasher.
But it definitely works and is kind of weirdly good.
Maybe the next time you're gonna run your dishwasher,
throw a couple of eggs in there and you've got lunch.
[cymbal crashes] Rice cooker egg.
Alright, let's say you made some rice in the rice cooker.
But you wanna that into something that's a little bit more
like a complete meal.
Maybe you just wanna open it up and crack egg right on top
of that rice, cook it right there.
That doesn't sounds like a bad idea.
We're gonna check this after five minutes.
[dings] Alright, so this looks like
a pretty perfectly cooked egg.
The white is just barely set, the yolk just oozes out.
Oh, that's so delicious.
It's actually kind of been perfumed by the rice
and it has a beautiful, almost nutty quality to it.
This is really cool and really delicious way to cook an egg.
If you got a rice cooker, you've got everything you need
to make it happen.
[cymbal crashes] Egg cooker-cooked egg.
This is an egg cooker.
You load it up with eggs, you close the lid,
you turn it on, and it steams some eggs for you, I guess.
[dings] Here we have an egg that we cooked
in the egg cooker.
This looks pretty much exactly like any of our other
cooked-in-shell eggs we made.
The question is do you really want a UFO hanging out
on your counter that only has one purpose?
It's not a bad way to cook an egg,
there's just no reason to cook an egg this way.
[cymbal crashes] Rollie-cooked egg.
More things you can buy on Amazon.
I don't know, apparently you put the eggs in here
and then they just come out when it's done.
Did you hear that?
It just made the weirdest noise.
Oh no, no, no, no, no, no, no, no, no, oh my God.
[dings] It looks like it's in a condom.
This is the most disgusting egg thing we have made all day,
I am sure of it.
Oh God, it has a horrible flavor.
It tastes like bad seafood.
[laughs] I don't know why, it tastes plastic-ey.
This is a horrible.
[cymbal crashes] Oven cooked eggs.
Alright, so people have a whole lot
of different hack techniques for making all kinds
of different eggs in the oven.
We're gonna try three right now.
So on your right, we're just gonna try
to make a hard boiled egg.
These next two, we're gonna butter them.
In this middle one, we're gonna put a little bit
of water in, crack the egg in there,
and try to make a poached egg.
On the left, we're gonna crack an egg right in here,
add a little bit of salt, a little bit of cream,
and then beat that up to try to make a scrambled egg.
Then we're gonna take this whole muffin tin,
slide it into a 350 degree oven for about 12 minutes.
[dings] After 12 minutes,
this looks more like a six-and-a-half minute egg.
And this next one, that didn't really accomplish anything
like a poached egg.
And then here we have our scrambled egg,
which is really just kind of like
a mini frittata sort of guy, which looks kind of gross.
I mean, these oven hacked methods
are not really more convenient or more delicious.
[cymbal crashes] Egg cooked in broth.
So we're gonna season this chicken broth
that we have here, bring it up to a simmer,
beat two eggs up really well,
and then we're gonna gently just stream these
into the hot broth, so that it produces
these kind of ribbons.
[dings] And this is our egg cooked in broth.
The strands are a little bit broken up,
but you still have these very delicately cooked egg bits
floating in a lot of delicious broth.
The egg adds a nice texture and it lends it a nice richness,
and the egg itself is really delicate and slippery.
This is really fun.
Ah, the great outdoors.
Except for the fact that it's 27 degrees,
but we're not gonna let a little cold stop us.
[cymbal crashes] Grilled egg.
Alright, we're gonna grill an egg on a gas-powered grill.
We're gonna turn the flames on high.
We're gonna cook this for between 10 and 15 minutes.
I mean, [dings] good enough for who it's for.
You know, it's actually not peeling as hard as I thought
it was going to.
That's definitely a little bit uneven.
A little bit of salt.
You know, it's not that bad.
You could cook an egg this way,
but you'd probably wanna rotate it
just so it cooks a little bit more evenly.
[cymbal crashes] Smoked egg.
Okay, the idea here is that instead of cooking it
over direct heat, we're gonna let the smoke
and the indirect heat cook the egg
over a longer period of time, around an hour.
The coals are all off to one side
and the smoke should circulate around
slowly cooking the egg.
[dings] This egg after an hour
is definitely a little bit overcooked.
Mmm, that's pretty, you actually get a little bit
of the smoked flavor.
The texture is pretty bad.
I would be worried that if we backed off on the time,
we wouldn't get that smoked flavor,
so there's a little bit of a trade-off there.
[cymbal crashes] Alright, we got a campfire going right now.
We're gonna knock that down to create a little shelf
for our cast iron pan.
We're gonna give it a drizzle of olive oil
and crack our egg in there.
I'm actually just a little bit worried that that top
is never gonna cook just because of how cold the air is.
So I'm just gonna call an audible
and give this a flip real quick just to speed the cooking
of the yolk along a little bit.
[dings] Okay, you can see that that underside,
where it was in direct contact with the pan,
really took on a lot of color.
Mmm, but that's actually delicious.
And the whole thing has a very smoky flavor and aroma.
It's very appealing.
If you're trying to cook an egg outside on the campfire,
a cast iron is definitely a really good option.
[cymbal crashes] Foil pack egg.
So we've got our little foil pack here.
We're gonna spray it with some cooking spray.
This feels very dangerous.
We're gonna crack an egg right in this pouch,
fold it up, and put it directly on the fire,
and see what happens.
I mean, it's really puffed up in a pretty insane way.
We're just, let's just call this.
[dings] Okay, so here we have our foil packed egg.
For whatever reason, it smells terrible.
I don't know if the aluminum burned
or there was some kind of chemical reaction
or something like that, but this egg is evil,
it is haunted, I am not eating it.
[cymbal crashes] Hot coal-cooked egg?
Alright, just out of curiosity, I wanna see what happens
if I bury an egg directly in the coals.
And after a few minutes, we'll just check on it.
[loud pop] Oh God, oh.
[dings] Okay.
That was a disaster.
Here we have an exploded egg.
This was not a good idea.
I did this so you didn't have to.
Just don't do this unless it's a prank.
[cymbal crashes] Sauna-cooked egg.
We've got an egg and we've got this portable sauna.
And I'm just gonna hop in here with my egg
and hopefully it's just gonna cook along with me.
[woman laughing]
[dings] And here have our sauna-cooked egg.
If that was a real sauna and it was 180 degrees,
then we probably, over the course of many, many hours,
would have cooked an egg.
So let's see how far we got.
That's a raw egg.
Sauna egg, fail.
[cymbal crashes] Engine cooked egg?
I've been revving the engine of this for the last 30 minutes
to heat things up.
We're gonna situate this foil pack next to the engine block
and close the hood.
Alright, let's see what we've got.
Okay, this feels disconcertingly not warm.
[dings] Here's our car engine egg.
It seems as though it was starting to cook a little bit.
It definitely looks weirder than it was.
Yeah, I can't recommend this.
[cymbal crashes] Solar oven egg.
The whole idea behind this device
is it's somehow going to conduct the heat of the sun
and trap it in this environment to create a space
that will cook an egg like an oven.
Okay, it's been three hours, there's no more sunlight,
so we're gonna see what we got.
[dings] Yeah, this also is not really a cooked egg.
There is almost a little bit of white along the edge
that started to cook.
I think maybe if we left it out there
for another four hours and maybe we were in Miami
then maybe something would have happened.
But it is just not happening today.
Solar fail.
Alright, a few takeaways.
There are a lot of ways to cook eggs.
And the smallest changes in time and temperature
are gonna have a really profound effect
on the texture of an egg, the way that it tastes.
The other thing that we've seen is that there are a lot
of classic kind of fool-proof ways
for making a delicious egg and I don't know
that any of the novel methods that we used
for cooking them were really any kind of an improvement.
And that's it.
That's almost every to cook an egg.
If you've got other ways that we didn't think of,
feel free to leave them in the comments.
Meanwhile, I'm gonna go get my cholesterol checked.

33 UNBELIEVABLE COOKING HACKS

BREAKFAST IDEAS FOR LAZY ONES

I love breakfast with eggs and ready to share cool recipes today! The first idea is a cool idea for breakfast – cut bell peppers and place rings in a frying pan. Crack an egg into bell pepper ring and fry for a couple of minutes. Enjoy your breakfast! One more idea of a healthy breakfast is to cook omelets in a plastic bag. Mix all the ingredients you like in a plastic bag and boil this plastic. One more cool idea is to make egg rolls with cheese. Your family will love this dish! One more idea of how to make a quick breakfast is an egg sandwich. All you need is to combine boiled eggs with mustard and spices. Do not throw away eggs that seem old. You can cook eggs after the expiration date if you have stored them properly. That’s why the best way is to freeze them in an ice cube mold. We have a super delicious recipe that you can cook to amaze your friends – egg balls wrapped in bacon. Firstly, prepare the rice and wrap an egg in rice using a plastic bag. After that take bacon slices and wrap the balls and fry. I bet you didn’t know that you can make egg noodles at home. Watch the tutorial! We share an amazing recipe for breakfast – baked avocados with eggs. It’s a very easy recipe but also a healthy way to start your day right. Cut avocado and arrange halves in a baking tray. Carefully separate yolks using a plastic bottle and gently put 1 egg yolk into every avocado half. Season each filled avocado with paprika, dried bacon, ham, parsley or cheese and bake for 30 minutes. Moreover, you will find desserts that you can make with eggs. Check out how to make a super cute decoration for a cake – rainbow swirl meringues. Watch an easy step by step tutorial!

TIMESTAMPS:
00:09 Rainbow swirl meringues
01:02 Dumplings with eggs
02:21 Egg rolls
06:22 Homemade ramen noodles