YTread Logo
YTread Logo

Binging with Babish: Room Service from Mad Men

May 29, 2021
You're not even going to eat any of this? Look, we have oysters Rockefeller, beef Wellington, Napoleons. We leave this lunch alone, it will take over Europe. Hey guys, welcome back to Binging with Babish, where this week we're taking a look at foods from the 1960s. So, foods that are inevitably going to revolve around one thing: butter; so let's start by making a little unnecessary show with a rolling pin and starting the process of making puff pastry from scratch. This starts with two cups of all-purpose flour, a few pinches of kosher salt that we're going to mix together and create a little ditch almost, like we're making fresh pasta.
binging with babish room service from mad men
But there are no eggs in its place. We are going to use 1 cup of ice water added little by little which we are going to mix with the flour Reforming the trench by adding a few more tablespoons of ice water stirring again, and eventually once it becomes a little more lumpy. We are going to start using a bench scraper Add water little by little until we get a dough that holds its shape that we are going to knead together Forming a square wrapper and plastic wrap and chilling for 30 minutes while we get our square of butter. ready We start with two sticks of unsalted butter to which we are going to add a few tablespoons of flour and with a floured rolling pin we are going to begin to mash until we form a solid dough we are going to continue refluxing the kneading.
binging with babish room service from mad men

More Interesting Facts About,

binging with babish room service from mad men...

Pin the work surface and stir the butter until it is flexible enough to bend like this. That breaks a little, but it's okay. In the same way, we are going to form a square wrap with plastic and place it in the refrigerator for 10 minutes while we roll out our lean dough, this gets quite sticky. So generously flour your work surface and start rolling out your sticky lean dough into a 12-by-12-inch square. Or a 14 by 14 inch square, it doesn't really matter. Simply roll it out into a square. and then pat the butter square so that when you place it in the center of the dough square, the diagonal corners almost meet the sides of the dough square.
binging with babish room service from mad men
If this doesn't make any sense, I'm sorry, go out and buy some puff pastry because this isn't worth the effort, pinch the edges of the dough square around, close the butter square and start rolling it out into a rectangle about 12 inches long by 5 inches wide, then we'll fold it into thirds like a letter and then rotate it 90 degrees. and roll out again to the same dimensions and fold into thirds once more before wrapping in plastic. Let sit in the refrigerator for 30 minutes. This will allow the gluten to relax so we can do it all again. Let's roll this up. take out the same dimensions fold twice in thirds twice refrigerate again for 30 minutes and do it again.
binging with babish room service from mad men
In the end you get a total of 729 layers of butter. No wonder puff pastry puffs up so much, who knew math could be so delicious? After six folds in total, we put them in the refrigerator for an hour up to overnight. And we'll start generously seasoning our beef for Beef Wellington season all around. with kosher salt and freshly ground pepper and place in a very hot cast iron skillet to brown on all sides. This isn't just juices or any of that kind of nonsense. It's to introduce some toasted flavors into our Wellington, one of the things that helps a lot with that is a Duxelle mush

room

which we covered on how to make this on the Bob's Burgers episode from a few months ago But basically it just requires finely processing some mush

room

s, sautéing them and butter, add a little thyme, a little freshly crushed garlic, deglaze with a little cognac, add a little heavy cream and cook until you have a smooth pâté.
This will only serve to increase and intensify the flavors of the meat, as will a quarter pound of prosciutto that we are going to place on several sheets of plastic before spreading our roast with English mustard, making sure it is tied with a string. that has been cut and spreading our mushroom pâté evenly over the prosciutto. Making the rock that we will build our church on, lift up the strategically placed plastic wrap and use it to tightly wrap the prosciutto and mushroom mixture around the roast. We are going to put this in the refrigerator for about 20 minutes so that it hardens while we roll out our puff pastry.
Generously flour your work surface before rolling out the puff pastry until it is about 12 inches long and 3 inches wider on each side than the size of the roast, then use the plastic wrap to wrap the puff pastry around the dough and then use Gordon Ramsay's Whisie Flipsie method. To enclose everything nicely, we'll place it in the refrigerator to harden for 20 minutes before brushing everything with a beaten egg, then using the back of a paring knife to place something decorative. Score on top, sprinkle everything with flaked kosher salt, and insert a temperature probe into the thickest part of the roast.
Then we'll bake at 450 degrees Fahrenheit until the roast registers 120 degrees Fahrenheit internally, let it rest for 15 minutes, and then open it to reveal the fruits of your labor: A moment of silence, please... I mean, come on buddy, yeah You want to find your way to Christina Hendricks' heart, this is it here, and you know it. My clean plates policy only happens when something is really, really, really good but completely incomplete without dessert. Then it's time to do Napoleon. We're going to start by mixing four egg yolks and half a cup of cornstarch into this light ribbon. mix and then in a large saucepan.
We're going to combine two cups of milk and half a cup of sugar along with two teaspoons of vanilla bean paste or vanilla extract. If that's all you have, whisk and bring to a simmer. Set aside a cup and a half at a time, add the hot milk mixture to the egg and cornstarch mixture very slowly to temper the yolks without cooking them. Once you've added about half of the milk mixture, feel free to pour in the rest and come back. all the mixture back to the saucepan. Cook over medium heat, whisking constantly until a thick cream forms.
Then we will turn off the heat and add about two tablespoons of crumbled butter. Whisk until completely melted and incorporated, in case this is starting to get too healthy. . We will put this in a metal bowl and cover it with plastic wrap pressing the plastic wrap onto the surface of the custard making sure a skin does not form while it is in the refrigerator. Meanwhile, we are going to bake some same size puff pastry sheets that we cut with a pizza cutter for about six minutes at 450 degrees until they are light and puffy and then we are going to weigh them down with another baking sheet. for an additional four or five minutes until fine and crisp, let cool completely before topping with our cooled custard.
Layering, repeating and getting ready to make our decorative top layer. We'll start by making a thin glaze with one cup of powdered sugar, two teaspoons of corn syrup, two tablespoons of whole milk, and two tablespoons of melted butter. We're going to whisk well to combine and take just a little bit to taste and make sure it tastes good, and then take a few tablespoons and set them aside to make a chocolate version. We're going to add some melted chocolate, if you don't have it, add some cocoa powder. Start by pouring some of the white icing onto the top layer of your puff pastry, smoothing it out with an offset spatula, and then use a glass to hold your piping bag and fill it with the chocolate icing, which we're then going to very carefully pipe in perfectly straight lines. throughout the dough.
Add this to the list of things I never thought I would be able to do properly. Next, use a toothpick or, if you don't have one, a giant skewer. Drag the tip back and forth over the frosting to make a decorative sparkle. Which, if you ask me, is as early as possible in the 1960s. Serve on a pretty serving plate, cut off a slice, and feast on the 2,187 buttery layers of this Napoleon. I mean, technically, I didn't count them.

If you have any copyright issue, please Contact