Can This Chef Make A 3-Course Meal With A Clothing Iron? • Tasty

If

this

works,

this

is the best, please work. Hi, I'm Alexis and I'm the Senior Food Specialist here at Tasty. The last time my coworkers challenged me to

make

a three-

course

meal

using only a coffee

make

r, I'm waiting. the worst but let's see what they haven't stirred this time ok the coffee maker was one thing but I don't know what I'm going to do any good

chef

should be able to cook with anything so luckily I've

iron

ed many clothes before but let's take a look, the first instruction is to use

iron

only for its intended use, so don't try this at home, let's see what the internet has to say.

I just like who these people are that test us, okay, so this is clearly a thing. so I'm going to see if I can raise the cooking of the clothes iron a little for the first

course

. I'm going to try to make a flatbread with caramelized shallot sauce, so since my dough for the flatbread needs to rest, I'm going to To start with that, I make a flatbread with very easy ingredients, it's basically just Greek yogurt and flour with yeast. Self-rising flour has baking powder, so you don't need to add anything else. Do I like ironing?

I mean, like ironing more than vacuuming ah you're not going to try to make me do something with my back this is going to rest for the second course I'm going to make couscous and lamb chops I'm going to marinate my lamb chops so that those will become very

tasty

and will hopefully mask the fact that they are being cooked with iron. This is going to be very simple, it's just garlic, rosemary, oil, salt, pepper, it's pretty classic, so I bought these little lamb chops and thought if steak can do it. You can also make a lamb chop and want them medium rare so this could work too.

If you look at the cut compared to the hair, it's pretty perfect, so I'm just going to leave them so the marinade can stick better so they're ready I'm going to wash my hands I'm going to cover them and refrigerate them thanks for the refrigerator for dessert I'm going to trying to make a crepe cake but I'm not using a recipe it's just like giving it an egg, adding a little flour, adding a little milk and doing it until you get a smooth consistency so my mom is Dutch because I grew up with crepes or Monica Dutch, she never followed a recipe, so yeah, this is like my Sunday mornings. a child, so I'm going to do a few more rounds, but that should be fine.

I'll put it on the linen setting, which is the hottest, and see what happens. This feels weird. What I do? I don't know. I've never done this before, well I don't know what will work, it's cooking somehow, okay, God, this isn't going to work, but Jesse is pretty perfect. It would be very useful to have pots and pans, I just want to prepare some butter, mold it. It looks like it's cooking around the edge the crepes may be a little thick but mine is a thick crepe it gets a little rubbery it's weird but it cooks well I'll try it I'll try to make it a little thinner ok that is. since technically a hand mixer is an appliance that I cannot use.

I'm whipping cream by hand, which is not my favorite activity. and easy I can't believe what I'm saying I prefer to cook with a coffee maker, we depend a lot on our appliances and tools and it's good to be like that, you know we can prepare an excellent

meal

, earn very little, okay, I'm going to add a little sugar , look at that, I mean, this whipped cream looks really pretty, oh no, oh no, it's soul, okay, put this here, okay, it's sugar, we're finally in, it's delicious, okay, I've been making crepes for two hours, but I think I can really start building them.

They are a little wonky, so evening out the cream will be a trip. You know, I'm really happy that the crepes really worked. I was very skeptical when I first made that with parchment paper, which was a mistake, this is the cutest thing I've ever seen. The next step is the shallots. I'll leave them on linen, which seems like the best move since I can't use real pots or pans. I'm going to try to create one. of aluminum foil is like a small shallot, but I just want a burner that doesn't ask much, just a regular companion, usually when I do this I roast the onions, but let's see how it goes.

Oh, the sound is good while they are made. what I can prepare the rest is very easy sour cream mayonnaise a little time to give it a little more flavor adding the lemon here to give a little acidity to the lemon zest so that the shallots start to become a little aromatic and They brown a little bit, which looks really cool, but I don't think they caramelize deeply and I think for this just a little bit of golden color, if I can get it, it'll be fine. I mean, I think this is the problem with the griddle cooking rate, you can't. put it on very, very high heat and you are as limited as linen and cotton.

Wolf's, my flatbread dough is more than ready, so my deal with flatbread is that I can make it very thin and then it will have a better chance of cooking. okay this is really thin so I'll put it in if it works this is the best please work I'm going to extend some more I really don't know I mean the coffee maker is really hard but since then I've been dreaming about all these other things I could do and this feels like the new frontier that's starting to bubble up, see? okay, it's a small spot of gold, I just need a few round spots. and then I can turn it around.

There are brown spots. Thank you. I'm going to put the sauce in the bowl. I'm going to add a few chives on top to give it a little more color. I put the flap right next to it and once finished, I'll move on to the couscous. I think I'll use a measuring cup and heat the water on top of the griddle so generally when you make couscous well always when you make couscous if you want to bring the water to a boil I don't think that's going to happen here but I think I can do Make sure the water is quite warm.

I'm going to add some peas to the couscous just to give it more body. Honestly, it's heating up really fast. I don't think it will come to a full boil, but it could get very hot, so I'll let it sit for a few minutes, just chop up some chives and parsley which can be mixed into the couscous. I just added a little salt and pepper. and olive oil just to give it a little more flavor, since it goes well. I think this is ready. I'll do it hopefully in five minutes. Fingers crossed. I feel like my confidence level is a solid six right now.

I'm going to fluff this couscous a little but I'll absorb the water that isn't fully cooked. I think I need to add more water. I hope this is not a mistake. Hot, they are super thin so I hope this helps my cups see if it works. I wonder if it will turn this nice golden outside or if it will just look a little gray. Okay, something is happening, not a little bit brown, slowly but surely. I think maybe I just need to quit. Okay, it'll go like this. that, let's take another look, I mean, it's cooked, it's browned, the backs a little gray to touch it up, but this side looks pretty good, let's look at this Chris Koos, it's cooked, it's cooked, oh my goodness, thank goodness , so I'm going to add the couscous back. the chives and the parsley, okay, this little chop is perfect until the next one and then that's it.

I'll wrap it on the plate with everything. I texted one of my friends Nikki and she's coming over and trying this but she doesn't know about me. I did it completely with an iron, why are you so nervous? I don't know why I'm here. Did you like doing it in a vacuum cleaner or something? It is this? The appliance shows. This is your first dish. There's a flatbread and it screams sauce. yes, delicious, your second course is couscous with peas and lamb chops. Wow, lamb chops, they're a little dry, but let's do this. What's in this thing to keep you going delicious?

And your third dish, right? It's beautiful. This is just for me. Yes, it's just for. you're going crazy in my case she's dead she's dense talofa okay then you're right this is the appliance

chef

you want to guess there's something weird it's an iron you ironed all this did you just do it right? LEM intimidates me even when I have a full kitchen but you did it with just an iron. I'll take this, thank you very much. It took me six hours of lots of trial and error and I knocked out batches of whipped cream, but I did it.

It was really cool and strange. I'm excited and scared of what's next, stay tuned.