I Only Ate Pixar Foods For 24 Hours

Hello everyone, this is Inca and in this video I will

only

make food from Pixar movies for 24

hours

, first things first, welcome to eat. We are all very excited about the launch of this channel, as most of you know that I have been doing a lot of these 24 hour cooking challenges, mainly the colorful food ones, but I also did some pop culture themed ones, like when I did the one about the Disney princess meals or the one about Studio Jubilee, which was really fun today, it's a kind of continuation. Of those Pixar movies, I would probably say they are my favorite movies in the universe, they still make me cry a lot.

I really want to see this. I think I'll be featuring some of my favorite Pixar shorts and movies, so if Now we're ready, let's start with breakfast, ready to prepare our first meal, which will be the bow of the short arc, this had to be the one for me, It was very moving in many ways, my mother bowed with me. A couple of months ago when she was here, it was such a lovely experience in Chinese culture, especially food and family are so intertwined when my mom calls me, she doesn't tell me how you are, she says, have you eaten yet, like that? that I did it too.

I'm thinking about making some of the other buns and breads you see when mom goes to the bakery in Chinatown pineapple bun bbq pork bun la boi bing, which is a chewy puff pastry, but I feel like bao is the one I should go with It's actually a very comm

only

enjoyed breakfast food, especially in Taiwan, as you may have seen in that worthwhile episode, where we went to Leo Mama's dumpling place and had those amazing pork buns, so good so this is what I have for the ingredients ground pork for the filling chopped ginger a little cilantro some scallions and some cabbage our family usually likes to put some cabbage and our ball fillings of dough and bow.

The first thing I'm going to do is add some water to my ground pork and mix it clockwise. in the same direction, this is supposed to help make the pork more tender because you're basically giving it moisture to make it stickier, so later when we make the filling, it won't fall apart. I'm going to do this for quite some time. Also, now that it's reasonably stickier, I'll add ginger, which will help with that pork flavor to make it less juicy. Same with the cilantro here, mixing in rice wine, which is already starting to smell good. I'm going to go ahead and chop my chives, the word bow itself is also like buns if you pronounce it with a slightly different intonation. ball actually means treasure jewel balls as bay jewel ball is what parents of babies sometimes call their children, that's why they bow on themselves. it just means a lot of stirring I think my fork ground is a little bit leaner so I'm just going to add a little bit more oil here adding a little bit of soy sauce a little bit of sugar with white pepper and it's looking more and more like that.

The last thing now would be to add the cabbage mixture back to the pork just folding it in. This is a familiar smell that reminds me of home, so now that the filling is ready, I'll wrap it and start working the dough. I'm just making my usual recipe for bao dough, warm water, flour, yeast, mixing, we have the dough forming now for the kneading part. I feel like even this making process makes me very nostalgic growing up and seeing my grandpa make this, my mom make this. and now I continue the legacy, this is something you put a lot of time, effort and patience into, maybe that's why we always refer to our dough babies, it's exactly that, here we go, my little bow, this is like many bows . but look how soft it is.

I'm going to spread it out and break it down. It looks like a dumpling wrapper but it's a bun wrapper. Take a generous spoonful. This is the most complicated part. We have to pleat it. Pick it up and pleat it. Pick it up and pleat it, it's by no means a perfect bun, so I'm going to go ahead and put my little bun in the steamer, cover it, I'm going to test it before I steam it and see if it's grown out. A little bit, the bun is ready, I let it sit after steaming it for a real moment, child, please be okay, my little bobe bun.

Seeing this little guy come out like this, I feel very happy. I'm going to go straight to eat. I already have some hot tea here, some oolong tea. I'm going to take a big bite and he's a good size too. I'm going to draw a smiley face here. There is a good amount of filler. It has a lot of flavor. The skin there is not very thick, which is perfect, it's so good. I also just realized that I ate my son without hesitation. I'm so sorry, this really brings back so many memories of eating as a family remembering how we all did it together.

Great way to start the day and I'm also very grateful that Bow was showcased in such an incredible Pixar film. I'm almost done. I'm going to sip my tea, enjoy the snow outside, and then check back so it doesn't take too long. after breakfast but I need to start with lunch because once again I'm making more dough. I'm going to make the broccoli pizza inside out. I know they're definitely not trying to make her look attractive considering how much Riley hates her, but For some reason, when I think of Inside Out, one of my best Pixar movies of all time, I think of broccoli pizza.

I want to make it myself and try it to see if it is worthy of an emotion of joy or disgust with that said. I want to try to make it a little more appetizing, something like a three or four cheese broccoli pizza with some kind of white sauce and to talk a little more about the cheese, here's some of what I have provolone, some armigiano mozzarella grated reggiano. and of course the broccoli, the first thing I'm going to do now is work on the pizza dough, I went ahead and put in some sugar, flour and salt, I'm going to add some oil, yeast mixture, pour it in very carefully, freshly we are doing. dough all day trying to get a shaggy dough I'm going to go in with my hands I'm going to try to form a ball of dough continue kneading until it forms a soft ball working my arm hard today practically there now it looks very similar to a dough bun, I'm going to let this sit for an hour and in the meantime I can put my other things in.

I'm going to start with my Alfredo base, that little yellow bowl that is my broccoli that I just prepped and chopped. I'm going to add my heavy cream of butter, garlic and I'm also going to add a nut of cream cheese. I'm just trying to add things to make it taste good, like I'm trying to prove a point, it doesn't look super awesome yet, but once. It thickens, I think it will complement my broccoli pizza very well. The pizza dough has expanded to twice its size. Now it's been a little over an hour, almost lunchtime, so let's do that little test.

It is always the most satisfying. I'm going to extend it. This is going to be very big. Here we have it. I'm going to grab my baking sheet now and the oven is going to be very hot. There you have it, it's so hot it smells really good. I already added my cheese, juice, parmesan cheese, a good amount of cheese. I feel like there's too much going on already. Also my broccoli, here, the most important part of this dish, I added a little oil, salt and pepper. Riley is going to hate me, but he eats. your vegetables the broccoli pizza is ready this is what it looks like now.

I can totally understand why a child wouldn't like this creamy garlic smell. I have to show you the pizza. I just took it out of the oven. It looks incredible. Oh. you hear it, it's like crunchy and then the goodness of the cheese, even the broccoli looks really good. I wasn't even that hungry to begin with, but now I'm hungry, Riley or whoever made Riley, if you're watching this, I hope this changes your Look at this, I should probably go sit down, but I also don't want to wait any longer because it's hot. I'm not even going to go have a drink, I'm just going to eat it.

Actually, it's very good. This sauce was so delicious. a good idea, the broccoli has been roasted to the point that it's mushy, there are like three different types of cheese and it's crushed, it's like the crushed golden peas of broccoli are rocks or maybe it just means I'm old, I'm literally done this slice so fast everyone should try making this at home. I have to promise myself that I won't eat the whole pizza. I'll only eat two servings, otherwise I won't have room in my stomach for dinner and dinner will be epic. I'm back. In the kitchen I have my hair up again because it's time to go to what is probably Pixar's most iconic dish.

I thought about not doing it because it's been so over the top, but it's also something I've wanted to do for a long time. It's time for dinner today, so I'll make ratatouille from the movie Ratatouille. I will always remember that shot when Anton Ego took the first bite of the ratatouille. What's really cool about this movie is how the Pixar team worked with Thomas Keller. as a culinary consultant and that's why a lot of the things you see in the film are so accurate behind the scenes of what life is like in the kitchen, the dishes you see and of course the creation of this particular ratatouille dish But that's also why the ratatouille we see in the movie isn't actually the traditional old-school ratatouille, but rather what we call a confi bialdi, which is chef Thomas Keller's interpretation of a fancier ratatouille.

I've always wanted to recreate the scene so let me start, I'm going to make the peeper bar with a bunch of peppers, tomatoes and onions because that's the first red sauce we see layered in the pan so I'm just going to recreate the scene. cut into slices, you will almost want to char them, they will explode in the oven while the red pepper is roasting, I am going to prepare my vegetables, I have zucchini, yellow squash, tomato and I also have a very large eggplant, which is a little problematic because you want Make sure the slices are uniform, but I'll do what I can.

I cut them into super thin slices, I decided to buy a mandoline to help me out, the only thing is that these things are scary, so I also bought gloves which are recommended if you are going to use them, better safe than sorry, they are so thin and beautiful I just need Make sure you don't get me too excited if you see how skinny she is, that's crazy. Check out this eggplant and then the zucchini. I'll find a way to make it happen and that's it, so this is what I have now. I think my red peppers are almost done, so I'm going to take them out.

They look beautiful. It's very hot to the touch right now. Once you roast them a bit, the skin comes off very easily and I'll let them cool. a little while I start working on my tomatoes, there are some tomatoes with onion, garlic, I also put in some parsley, thyme, almost done at this point, it has reduced, throw it in my chopped peppers, giving it a good mix, mix it well , very fresh, this is Now I'm not ready to do the plating, so to start, I'm going to put a layer on top of my sauce spreading it completely.

This is going to be very cool, start building it, just look at the image for reference. It's so cute here that it's like a small slice of one. person portion I just want to dress it up a little more finish it now with some thyme and garlic now for the last part I'm really excited right now parchment paper on top now we're ready to put this guy in the oven It's going to be like two

hours

though I can't wait for you to see the finished product. I came back and changed my sauce covered shirt and the ratatouille is ready.

It smells wonderful. Take it off. Look at that. The colors are a little less vibrant now I'm just going to place it on the plate very carefully and then dinner will be ready many hours later. The ratatouille is ready. It looks so good. The circle of sauce you see around the side is actually the vinaigrette, which was pretty. a lot just some paper sticks a little oil balsamic vinegar and thyme the plating I tried to combine it as best as I could my vegetables are not as upright as I would like they were very tender in the oven I could have taken them out sooner but then you won't get as much of That's like a wonderful texture that melts in your mouth.

I have some wine with me, let me try it. I didn't grow up eating ratatouille, so there are no attachments in terms of memory, but I love how, because it's sliced ​​so thin, each slice is super tender, literally paper thin, you don't even need to chew it too much. I can almost feel it melting in my mouth, which is such a wonderful experience. Remember that freshness. You can really tell, like the natural sweetness of the vegetable, I love this vinaigrette, I love how it's slightly tangy. The portion size is a little small I would say, but that's pretty normal, I think in a fine dining restaurant, I'm sure that's not the only thing he ate, the other thing I wanted to say is that I don't think It might be too realistic for them to serve this to Anton, mainly because it took me like two hours to roast it in the oven, maybe they just have a different method of preparing it. do it, but otherwise it was fantastic.

I already did it with my ratatouille. I feel like this is enough to last me until dessert, which I'm looking forward to checking out again soon. It hasn't been longtime after dinner, but I really want something sweet, what I'm eating for dessert is actually the Brickell butter ice cream that Russell talks about in Up, so there's actually this part in Up where Russell tells Carl that he and his father used to go out for ice cream together. dad would buy the brickell butter ice cream and he would buy the chocolate ice cream at fenton's and fenton's creamery is a real ice cream shop in san francisco, they actually have the brickell butter flavor mentioned and carl and russell actually eat it together in the same ending of the movie I thought it was very sweet and I'm also very curious about this Brickell butter flavor because I've never tried it before, but it's actually a chocolate-coated candy that was first sold in America back in the 1920s and, As a fun fact, The Original Brickell Butter Formula was later sold and we can still try it now in healthy bar form, except they are actually super crunchy Brickell English Toffee pieces, so yesterday I started making the Bar Toffee Syrup of caramel, which was basically heavy cream, butter, light brown sugar.

I feel like my kitchen ended up smelling like a candy factory, but basically, once the syrup cooled, it became like a very smooth liquid candy, which was absolutely wonderful and then I also made an ice cream base. Using half and half as a cream base and then adding a little butter with sugar, I also added a bunch of salt to help with the sweetness, next was mixing both together, making sure they were incorporated and then chilling them again before. I combined them with some heavy whipping cream in my ice cream maker and basically once the ice cream was almost formed, that's when I added a nice heaping cup of Brickell heather butter bits.

I may have added a little more than I should have and then just put it. I put it in a container and put it in the freezer now that it could chill overnight for flavor. I may have also bought some ice cream cones because that's how Carl eats them, so I'm going to serve my ice cream. here, oh, look at that, look at that scoop coming in, it smells like caramel, it smells wonderful, my goodness, I think in general, I love the idea of ​​incorporating bits of caramel into desserts and ice creams. It works wonderfully well if you like flavors like brown.

Butterscotch, caramel, you're going to love it. It has been a wonderful 24 hours. I think everything I ate today was better than expected. I will always be a big Pixar fan. I hope you guys enjoy this too and I'll see you soon. Bye bye. you