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Binging with Babish: Lil' Bits from Rick and Morty

Jun 09, 2021
Hey, listen, your mouth is very small, so why don't you go down a little? Wait where the food is small. It looks like normal food, but very small. It is very small and small and fits perfectly. It fits perfectly. We have a small lasagna. Tiny pizza, muffin mmm, tiny fried eggs, hey hey, what's up guys, welcome back to Bingeing with Babish, where this week we'll be taking a look at

bits

and pieces. It's food that's very small and tiny and, oh, we have a little Thai beater. Okay, Andy, go. the silly voices for the pros, this is the time for the little beaters to shine and you will be joined by some little friends, first a little lasagna for which we will need some fresh pasta to be able to roll it out really, really, super thin.
binging with babish lil bits from rick and morty
I'm just warning you that I'm going to be making small meals from normal sized batches, so please don't be mad at me. I imagine this is what they would do in the restaurant business anyway, so if anything, I'm being precise. Getting back to the actual baking, as you can see, we're whisking three large eggs and a little kosher salt into probably about fourteen ounces of all-purpose flour using a bench scraper and finally our hands to bring everything together into a smooth dough. . cohesive ball that we're going to need until it comes together and then we're going to put it in a plastic bag or we're going to wrap it and wrap it in plastic and let it sit for five minutes, don't waste all that extra flour that we're going to make.
binging with babish lil bits from rick and morty

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binging with babish lil bits from rick and morty...

I'll need it later, so sift it before I retrieve it. It will now be a nicely relaxed ball of dough that will now be much easier to knead for seven or eight minutes until it's super smooth and taut. Now we'll put it back in the plastic bag and let it sit for thirty minutes, long enough to start with a small batch of sauce in our smallest pan, about a tablespoon of olive oil, a quarter of a shallot and half a clove of garlic. grated on our smallest grater, mix it with our small spatula before adding about a cup of tomato puree, mix everything together, lower the heat and then we'll add a small pinch of oregano, a small pinch of dried basil and an extra small pinch of crushed red pepper flakes, more than one or two flakes and this will come out very spicy, bring it to a simmer and let it sit for about half an hour until it's nice and thick and the acidity of the tomatoes has mellowed, then we'll return to the counter where we will start.
binging with babish lil bits from rick and morty
To roll out our pasta, first roll 2 to 5 pieces into four equal-sized pieces, place on a well-floured surface, and roll out with the smallest rolling pin you can find, just enough to fit through the widest position of your dough. pasta roller. Through said wider position we will begin to roll out the sheet of dough by folding the dough into thirds and rolling it out again and passing it twice to laminate the dough and build the gluten network that will help our pasta. a little more appetizing than one notch at a time on the pasta roller. We will roll out the dough thinner and thinner until it is as thin as nature allows and the ghostly specter of your hand can be seen through it when you hold it. in the light, you know I had to create a sort of little lasagna man which I thought this tea box would be a good template for.
binging with babish lil bits from rick and morty
I'm using aluminum foil here because it's the best option I have, but keep in mind that you usually don't do it. I don't want to cook lasagna or any tomato-based food in aluminum, it's perfectly safe, but aluminum is what is known as a reactive cookware and any particularly acidic food, such as tomatoes cooked for more than 30 minutes, can take on a Kind of unpleasant metallic taste, but for our purposes. today this little one is going to work well. I'm going to start by putting a little tomato sauce. This will act as a protective glue for our butt and the lasagna noodles that I'm going to cut with this little pizza cutter. and the T box as a template so the noodles fit inside our lasagna pan like a noodle glove.
I'm going to spread a little more sauce on top of this first noodle. I pulled out my little block of low-moisture mozzarella. In the freezer and I present to you the little cheese grater that someone gave me while I was on my book tour and it's been waiting in my drawer to make its auspicious debut, so I'll just grate a layer of mozzarella in there followed by a layer of Ricotta cheese applied, of course, with a small spoon. I'm usually not a ricotta-in-my-lasagna type of person. I'm more of a bechamel stud, but I want to keep this as classic as possible and take out the ricotta a little.
Parmesan cheese zest and now, since I'm sure you want to see what the heck is going on here, I have some amateur iPhone footage of the scene, as you can see, I'm putting a noodle on top of our cheese and sauce topping. that noodle with another small spoonful of sauce and repeating the process for as many layers as the lasagna mold supports, in my case I obtained about four complete layers, then on top goes a little more sauce and parmesan and the disco is ready for the oven or rather the toaster oven and like any lasagna we want to bake it covered for the first approximately 30 minutes of baking to prevent the top noodles from drying out and the cheese from burning.
This type heads into a toaster at 325 degrees Fahrenheit. Bake for about 25 minutes before taking it out, remove the lid and take a look to make sure it's all together, as you can see we have a little bubble of cheese but it's not a big deal, I'm going to grate it a little more. Parmesan cheese on top before returning this guy to an oven that is now at 400 degrees Fahrenheit for about 5 to 10 minutes until golden brown and bubbly on top. Now, rather foolishly, I didn't apply non-stick spray to my lasagna pan before baking, so this guy needs to almost cool. completely before I can try to take it out in one piece, being so small this only took about half an hour but honey I hear you say it looks like a normal sized piece of lasagna to me, remember it's a whole container of lasagna . and therefore it contains at least six slices, so I'm going to cut this guy up with a very sharp knife and let's see if we can get a halfway decent cross section about an inch high mmm, that's a small lasagna, let's switch to the macro lens so I can see all those different layers and go deeper.
I noticed that the

bits

customers were using full size cutlery, so I'm going to do the same. I wanted to eat it in one bite, but that's how food gets stuck to your lips and I want food that's tiny and tiny and tiny and just fits and that's what we have here, a little member of the clean plate club. , but you don't know? I'm still hungry, so how about we take it for a while? on a small pizza, in the bowl of a stand mixer place 500 grams of bread flour, 8 grams of kosher salt, in a measuring cup place 350 grams of warm water and 2 grams of yeast and here comes our old friend , the little whisk to beat them both. beat them a little and that's it for you little friend, rest well, you've earned it, let the yeast bloom for about ten minutes at room temperature before adding it to the flour and salt mixture, attach the dough hooks and mix for about two minutes. and then we knead on medium speed for six to eight minutes until the dough is soft, flexible and elastic.
Then we will recover the dough, which should be quite sticky but not sticky enough that we can give it some surface needs and a floured work surface, roll it into a smooth and tight ball, where we will let it rest in a container covered with oil for 18 hours, followed by a night in the refrigerator in a process known as cold fermentation and then we'll hang off the beloved plum bus. because we are going to take a little excursion to my new house, this is the kitchen of my new house in Brooklyn, it is not the new bingen with

babish

studio that is under construction downstairs in the basement, that we are visiting here today because I have a small backyard where we can operate a pizza oven much safer and much more within the confines of the law, so we are getting our cold sourdough back and normally we would just divide it in half and, on a work surface without flour, we would stretch it to form a superior ball. which we are going to try at room temperature for two or three hours, but not when we are making pieces.
I'm hanging on to one of these dough balls so I can make myself pizza for dinner, but I'm dividing the other one. Smaller and smaller pieces pressing between my fingers to form a miniature version of the pizza dough we are going to taste. I don't really know how well these will work in a wood oven, so I'm going to use Here are a bunch of different sizes, from relatively small to extremely small, but the procedure is very similar. We just wanted it to be a ball with a smooth, evenly stretched surface that we'll cover and leave at room temperature for maybe more than an hour.
Because they are so small we are looking for them to inflate but not necessarily double in size once it has been proven to be nice and puffy we will grab our favorite ball we will keep the other covers so Don't dry out and give our dough ball a little dip in all-purpose flour before pressing and rolling it into a pizza. I'm not the most handy of guys, so this proved to be a challenge, but I finally managed it. about three inches wide which I then stabbed repeatedly with a very, very sharp knife because cold fermented dough is notoriously bubbly and an errant bubble could turn this into more of a pizza puff than a pizza, so from there we are covering more or less like a normal pizza a tablespoon of sauce some small pieces of buffalo mozzarella and a little bit of small pepperoni that I cut from the pepperoni, then we placed this on our pizza peel and took it to a pizza oven preheated to 900 degrees Fahrenheit where we are I'll let it sit for about 30 seconds before turning it over and letting it cook for a total of about 6 two seconds until it's nicely puffed and the cheese is melted and there are lovely little charred spots dotting its crust and there it is. you have 60 seconds.
Then we bought a small pizza. At first I thought it was too cute to eat and then I remembered that in the world of Rick and Morty nothing is too cute to eat. Wow, that's a scary sentence. Hey, look at this, we have a small pizza. stretched cheese and I have to tell you, there is something really satisfying about eating an entire slice of pizza in one bite. It makes me feel like a giant or Matz Tony anyway, it's time for dessert, so let's pack it up and go back to the lab where we're going to make a little apple pie.
I wasn't sure what kind of cake was on the scene, but Apple seemed like the best candidate for tinification. One hundred and seventy-five grams of all-purpose flour fits in the bowl of the food processor. about a tablespoon of granulated sugar and a strong pinch of kosher salt, just go ahead and pulse them together a few times until they're well combined and then we'll dot the top of this mixture with a stick of cold unsalted butter thinly sliced ​​with that. We will pulse this 15 to 20 times until the mixture looks like wet sand. Normally we would want to keep pea-sized pieces of butter in there, but because of the small form factor I don't want too much expansion in this crust.
We're transferring the butter flour mixture to a large bowl and drizzling about a hundred milliliters of ice water on top, then we're going to mix this together using a rubber spatula and our hands until it barely holds its shape, at which point we'll press it into shape. a disk, we will wrap it in plastic or put it in a plastic bag and keep it in the refrigerator for at least an hour, ideally up to four, during which time we can make our apple pie filling. I'm just going to peel the heart and thinly. Chop 1 medium Honey Crisp apple, which is all we'll need for this recipe, cut it into evenly sized pieces that are small and tiny, and toss them in a bowl with about a quarter cup of granulated sugar, the zest of about half a lemon, and the juice of about a quarter of a lemon, maybe about a quarter cup of light brown sugar, maybe about half a teaspoon of cinnamon, and a very small pinch of each of the following ground cloves, ground ginger, and freshly grated nutmeg, everyone knows how I feel about it. freshly grated nutmeg, stir a little with a regular sized spatula if your little one is in the dishwasher and the best way to know if it's ready is to taste it.
Does it taste like apple pie filling? Well, we're also I'll add about a tablespoon of all-purpose flour, this will help thicken the eventual sticky pie filling. Then, on a very well floured surface, we will spread thecake dough and we will prepare the baking container of our choice. The smallest thing I could find was this cupcake. can, so we want to cut rounds of dough a little larger than the cavity of the cupcake. Note: new name for the ska band cupcake cavity. Yeah, that's not so good anyway. We then pressed our dough rounds into the cavity of the cupcake and you'll notice mine. a little too small we want it to protrude at least half an inch out of the cavity I honestly don't know what to call it a cupcake keep note for the new restaurant's proper name the hole in the cupcake that's not good either anyway now we're filling our Fill the cake with the apple filling and cutting slightly smaller slices of dough that will only cover the overhang whose edges we are going to brush with a little beaten egg white to form a stamp, it's a little difficult to tell what I'm doing.
I'm doing this, but I'm just pressing down on the dough and trying to fold it under itself to keep it from filling the pie. Own pie filling. No, that's nothing, so I'm just going to fold the edges decoratively the way I would. normal size cake and there you have it, some cupcake-sized cakes. I know these are a little big for bits, but I tried it with a mini muffin pan and they were too small to cut anyway. We're cutting X-shaped vents in the top, brushing them with egg white and sprinkling them with Demerara sugar. We then placed these guys in a toaster oven at 325 degrees Fahrenheit for about 30 minutes, as you can see my first attempt exploded but the other two survived. during the trip and since I forgot to re-apply non-stick spray to my pen, I'm going to try to take these guys out and put them on a cooling rack as quickly as possible and they got to where they now need to cool completely at the normal size. pie you'd be looking at about four hours again with these guys 45 minutes let's get out the macro lens and see that it still has a nice flaky crust and no soggy bottom oh would you like your little paella mode of course we have a little scoop of ice cream ready and unfortunately trying to eat this pie normal style with a fork like you bruinz it, but that's the price you pay when you live in a universe where your mouth is getting smaller and smaller and I must say it's a pretty good apple pie, well seasoned, nice flaky crust and another member of the clean plate club, so there you have it folks, a fitting way to celebrate the return of Rick and Morty, a few bits, sorry, I skipped the little fried eggs, I was going to use quail.
Eggs, but they are surprisingly hard to find during a pandemic, but I ate a whole pizza plate of lasagna and a slice of apple pie, it was a miniature mukbang.

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