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Binging with Babish: Marmalade from Paddington

Feb 19, 2020
I don't know if you learned to use a knife like that, you don't want to know, that's great, now it's time for sugar, that's what turns juice into jam, look, oh, very much, hey, what's up guys, welcome ? Back to bingeing with Babish, where this week we'll be taking a look at jam from the Paddington movies and children's literature for which, of course, we'll need a lot of oranges, about 3 pounds of washed oranges for this recipe. You can use regular navel oranges, but to make genuine jam you need sour Seville oranges. These only ripen in the middle of winter and are a little hard to find, but they are the only way to make a slightly bitter sour mix. enjoyed by both the Scottish British and the Peruvian bears.
binging with babish marmalade from paddington
Sour Seville oranges are different in some ways. First of all, they are full of seeds. This is good for making gelatin, since the seeds contain a lot of pectin. Secondly, you will discover that they are very, very bitter and that's it, now we are going to play passing the oranges back and forth across the screen a few times, first cutting them in half and then squeezing them into a bowl with your hand , of course, like a bad-tempered crazy eye. It does it in the film and we make sure to reserve the pulp and skin, which we are going to separate with a spoon.
binging with babish marmalade from paddington

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binging with babish marmalade from paddington...

Orange pulp and seeds are good sources of pectin, so you'll see how we put them to good use later. Be careful not to crowd the orange peels too much, otherwise you could experience complete structural failure. Next, we will strain the seeds from the juice and add them to the orange pulp and then you will have the main components of traditional orange

marmalade

. There is one. There is one more step with the peels and that is to cut them into small pieces. I personally prefer very thick jam, but you can divide them into as small pieces as you like.
binging with babish marmalade from paddington
Go ahead and set them aside because so far this party has been mostly about oranges and it's time to make it a bit like a lemon party. Ideally, I would use the slightly smaller and sweeter Meyer lemon, but all I have here is a regular lemon that I will remove the seeds from and cut into small pieces. Then we put the orange peels, orange juice and lemon pieces in a large pot. We'll also add enough water to cover them all, in my case about six cups, now you could add liquid pectin later in the jam. making process, but we're going to extract it naturally from all those orange guts and seeds from earlier, tie them in four layers of cheesecloth tied with some butcher's twine, and then squeeze them in the hot tub.
binging with babish marmalade from paddington
Make sure it's as submerged and saturated as possible and bring this guy to a simmer for anywhere from 30 minutes to a full hour. We want the orange peels to show absolutely no resistance when cut in half with a spoon. Now let's take this guy. Turn off the heat and remove our bag of leftovers, set it aside, we're not done yet, but first we're going to measure exactly how much jam we have. I ended up with about seven cups, then we'll add three-quarters of a cup of sugar for every cup of jam, which works out to five and a quarter cups, we'll just give it a cursory mix to dissolve and then it'll be time to deal with our pectin, we'll give this bag a good hit. squeeze out not only the residual juices, but also all this thick, almost creamy liquid that is pure natural pectin.
We want at least a spoonful, but don't squeeze the bag too much, otherwise sorry, that's the only sound effect I could. Do that anyway, now we're bringing this guy to a steady simmer adding an optional pinch of cinnamon and stubbornly chasing a temperature of 220 degrees Fahrenheit, it will go up to 212 very, very quickly, but will stop around 216 for about half an hour . While the water continues to evaporate so it can reach its target temperature, then to test and see if the gelatin is going to solidify, we will sprinkle a small amount onto a plate that has been chilling in the freezer if the mixture wrinkles when you push it . with your finger it is ready, now this is the point where you can optionally preserve the jam in some sanitized canning jars, tighten the lids and place them on a steaming rack placed in a pot of boiling water for 10 minutes in the boiling water and then 24 hours at room temperature, making sure the safety buttons have been lowered now in the film and on the posters it appears that Paddington enjoys his jam sandwiches on semi-grain bread, so in the blender container we are combining 250 grams. of whole wheat flour 2 tablespoons of honey and 325 grams of water normal size beat until smooth and then cover with 250 grams of all-purpose flour an additional half a teaspoon of instant yeast a teaspoon of kosher salt and a tablespoon of olive oil cover with Wrap it in plastic wrap and let it sit at room temperature for 30 minutes until it's big, foamy, and puffy and makes you think of Brad Leone.
The reason we have made this type of whole wheat sponge cake is because whole wheat flour takes longer to absorb water, so now when we Knead it on medium speed with a dough hook for about seven minutes. We'll get a more accurate picture of how hydrated our dough is, and your first reaction will be, "Oh my God, it's too sticky. I lost a pound of flour." I'm going to reach for heaven now but don't worry because we want this dough to be very well hydrated and it will become much more workable after it rests in a well-greased bowl for an hour or until it doubles in size, so cover it with plastic wrap. and we let it hang until it is big, fluffy and ready to give it its final shape.
First we need to generously flour our counter and then we'll turn the dough over, massage minimally to get rid of any air bubbles and then we're rolling it out until we get a long, big, old thing with a length of maybe 20 inches and a width no wider than the bread mold provided. Then we will roll it tightly and place it in said bread mold after it has been well lubricated with vegetables. oil, then we're cutting some parchment paper to size, pressing it into our loaf pan with about two inches of overhang on each side, dropping the loaf in and then generously greasing two sheets of plastic wrap, we want enough plastic wrap so it can be dyed on the bread and we want oil so it doesn't stick and as you can see the parchment paper sticking out helps us place the plastic wrap on the bread so it isn't impeded during its rise from one to two hours.
Now mine rose a little unevenly. so I made the ill-advised decision to mark it, which caused it to deflate a little, so only do that if you have to, but either way we'll bake it at 425 degrees Fahrenheit for 40 to 50 minutes, checking at 30 minutes and covering it without Tighten with aluminum foil if the bread is starting to brown too quickly once it's done, it should have an internal temperature of between 200 and 210 degrees Fahrenheit and should look almost exactly like a loaf of whole wheat bread. Now we will use our handy parchment paper. stick out to retrieve from pan, place on a cooling rack, and brush all over with melted butter.
This will give our bread a nice shine while we let it cool completely for at least two hours, cut it a minute early and they will kill the texture of your bread and there you have it folks, a slightly odd but slightly shaped half whole grain sandwich bread. perfectly serviceable, ideal for making jam sandwiches, the only other ingredient I could see in the film was a generous layer of high quality. Butter is an absolute necessity to balance the extreme flavor of our authentic Seville orange

marmalade

. Normally I'd like to toast a sandwich like this, but the Paddington one seemed soft and quite flexible, so there you have all the vitamins and minerals we need. a whole day more like all the sugar and carbs you can cram into a sandwich, it's time to take a big bite in cartoon form and I'll tell you, this is a really good tart of bright fruit and rich creamy butter wedged between two slices. of hearty, healthy bread with weeds really my only complaint is Paddington's claim that a wise bear always keeps a jam sandwich under his hat in case of emergencies, an experience like so many others that left me confused and sticky, but first To end the day I want to share it with What I think is the maximum expression of jam and it is in English-style buns.
In the bowl of a food processor go 425 grams of all-purpose flour, half a teaspoon of salt, 2 tablespoons of baking powder and 50 grams of sugar. We'll pulse that to combine before stopping and adding a stick or 110 grams of cold unsalted butter, which we'll pulse until there are no big chunks left, almost as if we were making a shortcrust crust, then in a large bowl goes one cup or 236 milliliters of Beat the whole milk and two large eggs and then add the dry ingredients. Then we're just going to fold this with a rubber spatula until it forms a shaggy dough that just holds its shape and turn it out onto a well-floured counter. and we knead just a little bit until there are no big cracks left, then we roll it out a little bit, we want it to be about an inch thick and then we'll cut it into two and a half inch rounds.
I'm going to use this fancy fluted dough cutter that, of course, we're going to sprinkle with flour to prevent sticking and then we're going to place our buns directly on a baking sheet lined with parchment paper where we're going to then brush them. Bathe them with a mixture of equal parts beaten egg and whole milk. Optionally, you can also spread them with melted butter or just egg or milk or nothing if you want your buns to be not as good in a 450 degree Fahrenheit oven, they last 10. to 12 minutes until they are puffed, golden, flaky and shaped like a scone, the perfect accompaniment to eleven or afternoon tea, where they are most likely to be served with butter and jam.
As far as I know, Paddington Bear does not mention scones as the preferred jam delivery system. but I'd like to think he'd approve. After all, he is a very wise and very British bear.

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