Can This Chef Cook A 3-Course Meal With A Waffle Iron?

Sorry,

this

is a smoking hot scoop,

this

is right on top, this is definitely wrong, this is definitely wrong, welcome back

chef

out of water. I'm Alexis, a

chef

who is always up for a challenge. I have searched the internet to see which appliance I should use. make a three-

course

meal

with, okay, let's see what we have this time,

waffle

iron

, okay, you know, I've never made anything other than a

waffle

in a waffle

iron

, but I think there are possibilities here, I think I'll have to do it. Be creative, I feel pretty good about this.

I would say my confidence level right now is a nine out of ten question. Do I have more than one waffle iron? Two waffle irons. Guys, this is going to be great. Okay, a waffle iron. I know. You can use a waffle iron to make so many things like frittata hash browns. You know, you can use it to make waffle-shaped things. I'm curious though I'm curious if there's anything you can use this for that you can't. It looks like a waffle. It looks like someone tried to make mozzarella sticks. He feels very ambitious. Acorn squash. Many things with eggs.

I think I may still have scars from the microwave episode. If I have two of these, no problem. Confidence level nine. I feel good about this. Famous last words every time, but I really feel emotional. This is hot. After some research, I came up with a plan. I'll start with dessert by working backwards like I usually do and make a chocolate cake waffle. I'm also going to make some chocolate whipped cream, some roasted cherries and layer it all up, so I hope you know that looking at it you wouldn't think okay, okay, so to start, I'm going to add all my dry ingredients.

I haven't been working out in quarantine or ever, you know, doing the old spoon trick to get an accurate measurement. A little cocoa powder, a pinch of salt, brings out the sweetness and a little baking powder will give it that kind of puffy cake quality. I'm just going to beat this all up so far, things are going really well, I mean confidence levels so far, I mean, this is a 10, I've got my dry ingredients. I'm going to move on to the wet ingredients, so sugar is actually a fun wet ingredient. In fact, and a little bit of milk, quite a bit of milk, I haven't made waffles in two years, see how this goes, a little bit of vegetable oil, keep it moist, a little bit of vanilla extract, you know, more flavor.

Does anyone actually measure vanilla extract? I don't think you've ever had two eggs wow, big shell, newbie, move on, this is like a comically inappropriate size, okay, here we go, now the wet ingredients go to the dry ingredients. Now I usually have my helper Ryan, but times have changed so today it's just me, this looks so wet, oh my. Will this go on the waffle iron? It feels too humid to do that. I think I'm going to add a little more flour, but maybe that's the texture of the waffles or the cake. I don't know, I make it like a takeaway cake on a waffle.

The manufacturer just wants this dough to be really soft. I really just sat on the couch, so this feels like a real workout. Okay, looks totally fine. I'm going to put this aside. I'm going to start whipping some cream to warm them up. At least some things can happen at the same time, one of them can go to maximum heat and another can go to medium heat. We've been here before but this requires some whipped cream and as always I don't have a hand mixer it will take a although actually using this small bowl in a large whisk goes much faster it's beautiful okay I'll add a little bit of sugar, I don't taste it as I go and I know I've made this mistake before, but I know it's sugar, can I look, add a little sugar, I mean, this whipped cream looks really pretty oh no oh no , it's just a little bit of salt.

I wanted to add some chocolate to my whipped cream. I had an idea that if I put some chocolate bars in aluminum foil and put it in the waffle iron to melt, it's very hot, so I guess you can put aluminum foil in a waffle iron, I'll just use it here too very hot. I'm going to drizzle this and I have half a cup here, I think it looks good, just smooth it out if this is a bust, I have a lot more dough so we're good, this is not like a traditional black forest cake, whatever you want to call it, but it's inspired by, you know. oh, there's a little bit of chocolate coming out of the top, okay, yeah, it totally works.

Whoa, whoa, okay, I have to work quickly, it's not a ton of chocolate, but let's see how it goes. This is the best idea I've ever had. Incredible. Whoa, oh, shh, sorry, this is smoking. typical smoking I'm going to put waffle master on my resume this is awesome next so normally for a black forest cake you would soak the cherries like it's a dark cherry syrup with a little bit of cherry liqueur. I'm not going to do that, I just thought I could put some of the cherries like in the waffle iron to grill them or soften them and maybe get a little more depth of flavor.

I'm only going to put a few, in fact, I'm going to put them all. I don't know it's on very high heat, so I think they'll

cook

pretty quickly in the meantime, I think this is ready. Oh, okay, the waffle broke a little when I was trying to pick it up and it's not

cook

ed yet, so I think I just need to be patient for a few minutes, but I'm going to put the waffle here, break it up and then I think I can start putting layers of my trifle oh oh oh um, the cherries are leaving a ton of juice. but they look great, you know, they're kind of spicy, a little broken, the waffle still looks good, hmm, it feels well cooked, it still has some give, it smells amazing.

I'll do a layer on the bottom, no, until I'm disguising the waffle, I realize I'm putting it like a hot waffle, but maybe that's not the best idea, and a layer of this like chocolate whipped cream and some cherries, those are some syrupy cherries, this looks so good it's totally unrecognizable, maybe it's not good. way but it's okay oh to have a moment to myself honestly it's a shame no one else can have this this is so good and then some more cherries okay it looks a little crazy oh it's dripping down the side Oh God, what have I done? pouring the syrup on it the answer was no it's okay I think the hardest part about this is that it looks like a mess oh my gosh it's like a sticky mess right now but it also looks pretty good I'm going to move on to it Next

course

my trifle is in the refrigerator so I'll move on to my appetizer plate.

I'm going to make an okonomiyaki which is like a Japanese savory pancake. It has cabbage and egg. You can also add other vegetables, but I'm going to keep it pretty simple. I've never made okonomiyaki before, but I really love it. It will be shaped like a waffle, but it is topped with sauce, bonito flakes, and more scallions, so I think it will look like this. this bunch of stuff instead of a waffle, okay, to start, going back to my flour, a good pinch of salt and my eggs, and I'm just going to add it right into the flour and stir it all together, this looks like the beginning of the Crepes. so I'm just going to use green cabbage and scallions for my okonomiyaki filling and I just want to cut it really thin so it's like a more uniform pancake and don't think I'm going to try to mix this up. cabbage before adding the scallions just because this is going to take a lot more work and if this doesn't work you know it's easier to start over this looks like this is definitely wrong wrong maybe I'll put it in and see if this works and save the scallions, okay, I'm going to clean, I'm going to clean and then I'll fix the situation.

The waffle iron is heating up. I don't know why I chose to do something I've never done before, so, therefore. I can't check if it's correct or not, I'm just going to place this on top, I guess I'll flatten it out a little bit. It's like okonomiyaki is so good and I feel like I'm not selling it so far, it puts okonomiyaki sauce on it. up so I've got some oyster sauce ketchup and worcestershire shire sauce worcestershire worcestershire oh god stir it all together I mean it looks right let's hope it works check back in time okay I think I know this is wrong, this is not happening, so I'm going to start again, okay, so I think my previous okonomiyaki was too thick.

I think there's too much flour, not enough eggs, so I'm raising the eggs, removing the flour. A lot of salt, going from a cup to half a cup. it feels better just lighter you know okay cabbage and I feel safe so I think I'll add some chives that feels good for now sprinkle this so it's ready and again using my hands oh this feels much better, so I think it's supposed to. it'll be more like it's lightly egg bound instead of what I did last time, don't do that at home, okay, great, I'm going to clean up and hope when I get back this is ready, okay, this one smells good.

It looks a lot nicer, okay, I'm going to cut the rest of the scallions, I hope this gets done soon, confidence took a little hit, I'm kind of simmering at the moment, okay, there are still some raw eggs left to the side, but it's almost there. so I have some nori that I will use scissors to cut. I've got my okonomiyaki sauce, Cupid's mayonnaise, and bonito flakes, so that's all going to go right on top, like cutting it into thin strips. It feels thick, but I wonder if that's inevitable with the shape of the freshly pressed waffle iron, you know, creating that classic shape, so I'm going to go with it, it's okay if it's terrible, I'm the one eating it, OK?

Does it look better from this side? Yes, my goodness, okay, beautiful, okay, I'm leaving so you go back and forth oh God, I'm so sorry for everyone who actually knows how to make this and kiwi mayonnaise and then. nice dried flake cured fish and you just put them in a pile on top, they're pretty spicy so if you don't like fish you might not like some of these like small sliced ​​nori and then I'm just going to add some scallions, I feel very proud of myself because this does not look like a ready-made okonomiyaki waffle. I'm going to move on to my last dish, so for my last dish I'm going to make cod rubbed with black garlic butter and some roasted scallions.

I mean, I really think no one will know that this was made in a waffle iron, they know it well, everyone knows it, but it might fool someone, so black garlic is just fermented garlic and the cloves are very easy to peel , unlike normal. the garlic gets kind of soft, it just melts, so I'm going to take a few cloves, crush them into a paste and add them to the butter pretty easily, look how soft they are, you just press them right under. the pressure you can put this on roast chicken, vegetables, I mean honestly almost anything you can add to a vinaigrette, it seems to taste amazing, oh the butter is not at room temperature, okay, I think this is not It's nothing a waffle iron can't melt.

So it's probably going to be pretty hot, but I'm going to leave it there for a second. Grab some chives, I'm just going to trim the tops of the chives, leave them whole so they can be more or less. like covering the fish and just drizzling them with a little bit of olive oil and I think for these I'm going to do it on high. I like to roast whole scallions so they are really crispy and I mean almost burnt, so I think the same thing could happen in the waffle iron. These are a little big for the waffle iron, but I think I can move them down when they start to char, that looks ridiculous.

Okay, back to the butter, oh you can hear them start to burn. Sizzle I'm feeling very grateful for two waffle irons right now Oh yes, I realize this doesn't look very appetizing, but the taste is going to be so good. Can I add a little pepper and salt? An amazing color to start with. It's a good start. I feel pretty good. Now I mean, we'll see how the fish cooks, but everything is working. I feel like the result of that okonomiyaki really boosted my confidence. There are still some chunks of butter in here, but I'm actually going to let it sit and move on to the. fish, so I have a beautiful black cod here, this is too big for a waffle iron, so I'm going to cut it up and I'm going to rub the black garlic butter directly on it again, I know this doesn't look super attractive, but the taste It's what we're looking for.

I thought black cod would be a good fish to use because it is thinner and quite delicate. You don't want it to cook through, so it won't have to be there for long. long, I mean, I've never put black cod in a waffle iron so I don't really know, but that's what I'm assuming. I'm going to add a little bit of olive oil and just wrap it up. This is weird, okay, here we go. these scallions are really sizzling now oh wow, now I'll load them up if I was doing this on the stove, maybe five to seven minutes, not too long, you know you want it to flake up with your fork.

The black heat is so delicate. and it's like a sweet fish that you don't really want to overcook, oh I forgot, I also wanted to make a charred lemon. Well, with the lemon, I thought it would be good to charthe lemons just so you know a little bit. more flavor, okay, I think they're good to remove and I'm going to add a little bit of salt. Actually, I mean, can I serve this as a

meal

? Just a plate of scallions and I'll just put the lemons in. I feel that working again, the fish is going, I'm just going to turn it so it cooks evenly.

I don't really have a backup plan if this fish doesn't work out so it might actually end up just being scallions but the confidence level is 10. I haven't said that in a long time it smells amazing oh it's because it's leaking Can I have a look? It's perfect, it's like peeling off without doing anything. I mean, I don't have a waffle iron, but if I did, I could use it to make fish, this is crazy, okay, Mr. Fish, wow, this is so delicate, oh my god, it might even break, oh my. mine, I mean, it might even be overcooked.

I'm surprised to say that, so I'm going to say something like that. put the scallions around and you know everyone is wondering why I didn't cut them up they are totally edible every time I make scallions I leave the roots oops ok let's check these lemons I think because of the shape of the waffle iron . It's the best they're going to get, but there's some color, okay, cod with black garlic butter and scallions made in a waffle iron. I feel quite excited. I have to be honest, like a level 10 trust at all times. I'm very excited about this, I feel very proud of myself, I feel like I've come a long way, I think I'm going to delve into okonomiyaki, it looks cooked, it's pretty good, it doesn't taste exactly like okonomiyaki, it's a little thicker .

I think I could have put a little less dough in there, but the flavor is amazing. I think you know that one in ten would give it an eight. Okay, moving on to the black cod. The fish is already falling apart. It is shocking. really very nice to put myself in someone else's shoes I would never have guessed that this was made in a waffle iron this is so cool I feel very proud of myself I love it you know, I think the fish is overcooked maybe by a minute, but it's still very delicate it melts in your mouth 8.5 I'm very sad because I can't share this food with anyone.

I have to tell you, I've been waiting for this all day. It's a very big bite, but I have some waffle. from the chocolate whipped cream, the cherries, here's the resolution, the waffle consistency, all torn apart, it becomes a perfect vessel for the cream to soften, but actually still has enough structure. The cherries, as you know, are toasted, they are like falling. aside in the mouth they are delicious this could be one of my most successful meals but I'm really sorry one more bite overall I couldn't be happier this is amazing it was a lot of fun waffle iron I had a good feeling about this. but I honestly exceeded my own expectations.

I think this is one of my best meals today. Let me know in the comments which of these dishes you would like to try. See you next time.