4 Levels of Burritos: Amateur To Food Scientist - Epicurious (1080p) .Mp4.smi

<sami><head><Title></Title><style type='text/css'></style><SYNC Start=3650>hi I'm Brad and
I'm a level one chef I'm<SYNC Start=7140>Gabrielle and I'm a
level two chef I am<SYNC Start=9690>Soule<SYNC Start=10110>and I'm a level three chef I like<SYNC Start=13740>burritos
because you're holding it in<SYNC Start=15570>your hand it's that
cool tactile<SYNC Start=17820>response of eating something whole
which<SYNC Start=20100>really hits that weird reptilian part of<SYNC
Start=22230>your brain you can fill it with all of<SYNC Start=24420>your favorite things which is what I<SYNC Start=26160>plan to do
today when is a good time to<SYNC Start=27990>make burritos everything all
the time<SYNC Start=37640>for my protein I'm gonna be doing
eggs<SYNC Start=40170>scrambled eggs our slop the best way to<SYNC
Start=42989>capture slop is a burrito I'm gonna be<SYNC Start=45120>using short ribs today they're fatty and<SYNC Start=47309>they
have a ton of flavor and they're<SYNC Start=49020>really juicy I'm
going to make my<SYNC Start=50730>burrito with Mexican sausage chorizo
and<SYNC Start=53640>some haengju stick first we will crack<SYNC
Start=56309>the eggs into a large bowl a little bit<SYNC Start=59730>of salt I'm gonna whisk his eggs have<SYNC Start=62309>beautiful and complex membranes and you<SYNC Start=65250>want
to destroy all of them first thing<SYNC Start=67229>we're gonna do is sear
our short ribs so<SYNC Start=69659>first season them with some salt
and<SYNC Start=71220>pepper on all the sides I'm gonna grab<SYNC
Start=73560>this nice chorizo that you guys got for<SYNC Start=75450>me cut divine we're gonna throw a little<SYNC Start=77400>bit
of oyster ball I'm gonna do a<SYNC Start=79259>tradition in it so
that's what you want<SYNC Start=81540>to hear that sear on it<SYNC
Start=83549>I'm going to sear the three sides we're<SYNC
Start=87960>going to put in some butter then add the<SYNC Start=90689>egg I like it where it's like moist but<SYNC Start=93780>not do
be goopy if it looks like a<SYNC Start=95729>mashed up omelet I think I'm
doing it<SYNC Start=97650>right set these on a tray over here to<SYNC
Start=100470>rest at this point I've reduced mine<SYNC Start=103140>heat by a lot for in a dark beer of your<SYNC Start=107040>choice
and then I'm gonna go ahead and<SYNC Start=109829>start deglazing my
pan which is my<SYNC Start=112439>favorite fancy cooking term for
scraping<SYNC Start=114810>all the crap off the bottom I like it in<SYNC
Start=117180>traditional because it's something that<SYNC
Start=118439>I grew up eating so makes me you know<SYNC Start=121049>feel like I'm home<SYNC Start=122219>I'm going to put in
my fire roasted<SYNC Start=124710>tomatoes<SYNC Start=126220>tomato-based brown sugar put in my<SYNC Start=129190>chipotle
chilies dropped great so this<SYNC Start=132069>is getting close let me grab
this thing<SYNC Start=134440>right now and cut it into small pieces I<SYNC
Start=136720>want to use all the fat from the chorizo<SYNC Start=138459>to cook the steak a little bit of oil my<SYNC Start=142060>favorite
ingredient is the tamarind<SYNC Start=144400>paste it's a little bit like a
like a<SYNC Start=147220>date but it has a little more potency<SYNC
Start=149769>and kick to it roasted garlic oh face<SYNC Start=152489>cinnamon some time and a bay leaf a<SYNC Start=155290>little
gonna orange this be stock and<SYNC Start=158049>I'm gonna have this
thing and then he<SYNC Start=161950>gets right here even if you already
cook<SYNC Start=164230>it still not dry I know when it's done<SYNC
Start=167350>when it looks almost not done so that's<SYNC
Start=170290>when you take it off because it will<SYNC Start=171610>continue to come right I'm putting my<SYNC Start=173260>shortcuts in these are gonna be in here<SYNC Start=175480>for
about 4 to 5 hours depending on how<SYNC Start=180130>long you can resist
eating them that's<SYNC Start=182410>it I'm gonna do so I'm
not gonna give<SYNC Start=185290>the meat all the way because I
don't<SYNC Start=187209>want that to be really dry that's
Hawaii<SYNC Start=189069>I cook it all right my eggs are done now<SYNC
Start=191410>for the fillings we're gonna slice the<SYNC Start=192940>avocado what do I like about an avocado<SYNC Start=194620>I'm a millennial so I've been taught I<SYNC Start=196660>have to and it's good I have a really<SYNC Start=201370>really
flavorful meat so I tried to keep<SYNC Start=203859>it pretty simple with my
fillings a<SYNC Start=206350>little bit of oil so I'm gonna start<SYNC
Start=208120>with my caramelized onions<SYNC Start=209350>I
want my onions to basically sweat off<SYNC Start=212230>some of that acidity
and get really<SYNC Start=214180>sweet Spanish onion regular cilantro<SYNC
Start=217180>chicharrón the what it is is a pork skin<SYNC Start=219700>who has been dehydrated and then you fry<SYNC Start=222280>so
it's just like potato chips The<SYNC Start=224739>Watcher adds both
some pop and a talking<SYNC Start=227200>point like if you are making
burritos<SYNC Start=230049>for friends and you're like hey do you<SYNC
Start=232090>want to launch out then boom there's a<SYNC
Start=233859>conversation as you can tell they are a<SYNC Start=236560>totally different color and a totally<SYNC Start=238269>different
texture<SYNC Start=238930>next up are my pinto beans a really<SYNC
Start=241389>great way to turn pinto beans into<SYNC Start=243790>something that's a little more exciting<SYNC Start=245350>and
has a little more texture to it is<SYNC Start=246940>basically just by adding a
can't<SYNC Start=249520>refried beans into them this is energies<SYNC
Start=253060>I like cheddar because it's most often<SYNC
Start=254830>in my fridge Oaxaca cheese Mexican Musa<SYNC
Start=258400>Leela it's a little bit sharper and more<SYNC
Start=261299>creamier<SYNC Start=262540>for my cheese
I'm using queso fresco<SYNC Start=264070>it's just gonna add like a
nice<SYNC Start=265510>creaminess to the inside of my burrito<SYNC
Start=267880>and for my rice I went with a basic<SYNC Start=271150>white rice and I added in some chopped<SYNC Start=274450>up
cilantro because I wanted to add a<SYNC Start=276820>little bit of freshness I
really wanted<SYNC Start=279190>it to just serve as kind of a blank<SYNC
Start=280900>canvas for the rest of the flavors in<SYNC Start=282820>this burrito alright my toppings are<SYNC Start=284830>finish for my
sauce I'm gonna be<SYNC Start=286480>creating a family recipe passed
down<SYNC Start=289510>from generations two very complicated<SYNC
Start=291460>compote a hot sauce and sour cream I'm<SYNC
Start=295030>gonna be making a pineapple having your<SYNC
Start=297070>own sock that I cut the bottom of the<SYNC Start=299110>top off and then I go around and take<SYNC Start=301240>off all the
sides probably about an inch<SYNC Start=302860>slices the whole way down
the pineapple<SYNC Start=305350>I'm going to make two sauces
today<SYNC Start=307360>friends I'm going to make an avocado<SYNC
Start=308620>sauce we use in three avocados for one<SYNC Start=311410>burrito sour cream you add some sriracha<SYNC Start=315340>to it
and now we have every secret sauce<SYNC Start=318640>at any chain
restaurant in the country<SYNC Start=320650>get rid of the core put them in
a<SYNC Start=323290>non-stick pan get that really nice brown<SYNC
Start=327130>caramel color now I'm gonna chop them up<SYNC
Start=329710>put everything into the food processor<SYNC Start=331>and turn it into a salsa put in my<SYNC Start=334380>everything on it
it's no waisting just a<SYNC Start=337270>little bit of onion raw garlic
supposed<SYNC Start=339280>to be healthy for you and then we have<SYNC
Start=341020>the serrano pepper there's different<SYNC
Start=342640>types of peppers some there for texture<SYNC Start=344710>flavor taste pepper<SYNC Start=346330>Vince habanero juice is
gonna give a<SYNC Start=352150>nice acidity he also is gonna keep the<SYNC
Start=354190>avocado for turning black salt water you<SYNC Start=363310>don't want it really smooth you want it<SYNC Start=364810>a
little bit chunky we're going to blend<SYNC Start=366640>this until it's
nice and smooth ready to<SYNC Start=371380>go Wow that's in Euros
very fragrant<SYNC Start=374730>very powerful little pepper<SYNC
Start=377520>here is my salsa next I'm going to make<SYNC
Start=380190>a trace chili sauce guajillo chili<SYNC Start=383039>Morita and for heat we use essentially<SYNC Start=385139>the
arable we want to remove this part<SYNC Start=387599>and also the seeds to
stir a little bit<SYNC Start=390660>of oil and then we're gonna add
some<SYNC Start=392340>more eita basically very similar to our<SYNC
Start=394470>tried Chipotle get nice and toasted we<SYNC Start=396870>are not only to chili there would really<SYNC Start=399479>happy
turn this off<SYNC Start=400919>you just add the water this will make<SYNC
Start=403440>the progressed softer so we just wanna<SYNC Start=405479>let it boil a little bit and then we're<SYNC Start=407190>gonna
remove it so here you have the<SYNC Start=409050>purpose then we're
gonna have the onion<SYNC Start=411240>oil add some salt make the only
way<SYNC Start=416270>clean the tomatillos is like the bigger<SYNC
Start=419130>cousin of the tomato and then from<SYNC Start=422430>tomatoes they're on every sweeter than<SYNC Start=423930>other tomatillos garlic here cook this<SYNC Start=427110>for 15-20
minutes we want to have a<SYNC Start=429720>little sear and all of them looks
good<SYNC Start=431819>so far<SYNC Start=432270>now
we're going to add all of these to a<SYNC Start=434430>blender
Chile's vinegar some salt<SYNC Start=439270>I think it's ready Chris
Chili's salsa<SYNC Start=442990>and now let's prep my tortilla
I'm using<SYNC Start=446289>a traditional flour tortilla if you want<SYNC
Start=449139>to fold it you got to have that flour<SYNC Start=451060>hitting them from the stored our package<SYNC Start=453370>is fine
I'm going to make the flour<SYNC Start=456009>tortilla from scratch so we
need um the<SYNC Start=458590>flour the salt they should be a salty<SYNC
Start=461349>extreme all the way now we're gonna add<SYNC
Start=463210>the vegetable fat the water little by<SYNC Start=466270>little take it out of the robocop and<SYNC Start=468490>some flour
into your hands and then you<SYNC Start=470650>wanna worth it though dough
doesn't<SYNC Start=472270>stick to your hands that means
it's<SYNC Start=473949>ready now you let it sit for 15-20<SYNC
Start=476470>minutes the longer you let it sit the<SYNC Start=478630>software will become first I'm gonna<SYNC Start=480729>make
sure it is nice and round just like<SYNC Start=483009>making the pizza normally
a burrito you<SYNC Start=485320>will use a 12 inches flour tortilla I<SYNC
Start=488050>think that's it<SYNC Start=489639>I'm
gonna warm it up I'm just trying to<SYNC Start=495370>get it warm on both
sides you see the<SYNC Start=498669>bubbles started coming up we want
to<SYNC Start=506440>cook it all the way it's gonna give it<SYNC
Start=508>nice and flexible so you can roll the<SYNC Start=509979>burrito my tortilla is warm let's put<SYNC Start=512229>this
together first spread the sauce<SYNC Start=514240>every which way kind of
leave room for<SYNC Start=516370>the edges because we're gonna be
folding<SYNC Start=518229>it so mona vitreous let's see oh my
god<SYNC Start=521260>it smells so good I'm so excited I like<SYNC
Start=523750>to start with the rice because it soaks<SYNC Start=525640>up all the juices and everything that's<SYNC Start=527050>gonna be in there next I'm going to do<SYNC Start=529029>my
refried beans and pinto bean mixture<SYNC Start=531910>then I'm gonna
do a layer of cheese when<SYNC Start=535450>I start with the white cheddar
and then<SYNC Start=537279>we're gonna have the oaxaca cheese
now<SYNC Start=539079>when you take those do you put it on top<SYNC
Start=541270>put it down to make sure the cheese<SYNC Start=543339>sticks then we're just gonna flip it and<SYNC Start=545350>there you have it<SYNC Start=546279>and our avocado some
cilantro making a<SYNC Start=551140>burrito is a lot like jazz just to
throw<SYNC Start=552940>it all in there some beauties gonna end<SYNC
Start=554680>up happening<SYNC Start=555250>my favorite
part which is the short ribs<SYNC Start=557950>when it started with Jodi's
oh you are<SYNC Start=561040>the steak keep it into one side because<SYNC
Start=563440>remember you usually roll it also don't<SYNC
Start=566020>put a lot then you add your<SYNC Start=567980>oh my gosh hey thanks are you doing we<SYNC Start=570020>forgot
about you we have our caramelized<SYNC Start=571790>onions queso fresco
tres chili salsa<SYNC Start=575980>avocado sauce onions some cilantro<SYNC
Start=580240>Chittagong last but not least our<SYNC Start=583030>pineapple having your salsa it's really<SYNC Start=585800>important not to overfill your burrito<SYNC Start=587540>because
then it's gonna be really hard<SYNC Start=588920>to roll it up oh yeah
that's got too<SYNC Start=590840>much stuff in it so sometimes you
have<SYNC Start=592310>her stuff your burrito good news gang<SYNC
Start=594050>just eat what's in there until there's<SYNC
Start=597620>enough to fold it I don't got time for<SYNC Start=599330>shame what's up Epicurious I mean<SYNC Start=601220>squeeze all of this in here and then I'm<SYNC Start=603740>gonna take my outer corner and tuck it<SYNC Start=606710>and roll
it and okay I did it now if you<SYNC Start=610280>want to secure your burrito
just put it<SYNC Start=612620>back to the pin then they will close it<SYNC
Start=614300>now you need supreme confidence in your<SYNC
Start=617450>burrito to cut it in half I would never<SYNC Start=619250>do this at home but I kind of want to<SYNC Start=621080>brag so
I'm going to Pino and here is my<SYNC Start=624380>burrito and here is
my burrito and<SYNC Start=632480>here's my burrito<SYNC
Start=637330>[Music]<SYNC Start=639440>all right let's
give it a try the best<SYNC Start=649740>part of my job right here it's
really<SYNC Start=652350>good the meat so tender house a ton of<SYNC
Start=655500>flavor in it the sauce was really melted<SYNC Start=657750>with the cheese so it's just hitting you<SYNC Start=660360>with
some heat yeah this is a great<SYNC Start=662010>recipe I can taste the
crispiness of the<SYNC Start=664950>char on the spiciness from the<SYNC
Start=667830>triskelion mridu it's just the dream<SYNC Start=670890>come true on a burrito all three of our<SYNC Start=674940>chefs
made different and delicious<SYNC Start=676800>burritos Brad made a
breakfast burrito<SYNC Start=681570>with scrambled eggs says his
protein<SYNC Start=683790>they're easier than me eggs cook very<SYNC
Start=685950>quickly the whites start to set around<SYNC Start=688050>140 degrees Fahrenheit and the yolks at<SYNC Start=690750>150
degrees Fahrenheit so if you're in a<SYNC Start=693270>hurry and want a
very high quality<SYNC Start=695070>protein eggs are perfect Gabrielle
added<SYNC Start=697710>a complex protein in the form of<SYNC
Start=699560>well-seasoned beef short ribs she cooked<SYNC
Start=702270>them slowly first with a seer followed<SYNC Start=704550>by hours of braising depending on how<SYNC Start=707010>long
you can resist eating them braising<SYNC Start=709620>tenderizes meat by
converting the<SYNC Start=711450>connective tissue collagen into
softer<SYNC Start=713970>gelatin she is beer to deglaze her pan<SYNC
Start=716730>after searing the short ribs it's a<SYNC Start=719520>great beer<SYNC Start=720150>Sol used a combination of hanger
steak<SYNC Start=722279>and chorizo hanger steak from the short<SYNC
Start=725100>plate of the cow is a coarser cut of<SYNC Start=727440>meat with concentrated beef flavor<SYNC Start=729330>chorizo is a
highly seasoned slightly<SYNC Start=732209>spicy pork base of sausage
it's semi<SYNC Start=734970>cured so it's not as hard as
cured<SYNC Start=737160>chorizo and requires cooking Saul took<SYNC
Start=739890>it out of the casing so that it had a<SYNC Start=741750>crumbly texture which combined well with<SYNC Start=744510>the
finely diced steak<SYNC Start=748140>Brad kept it simple with avocado<SYNC
Start=750850>shredded cheddar and chopped cilantro<SYNC Start=752890>avocado is high in monounsaturated fatty<SYNC Start=756100>acids
and cheddar is higher in saturated<SYNC Start=758620>fat both add to satiety
which helps<SYNC Start=761470>keeping fuels through the morning<SYNC
Start=763269>Gabrielle cooked onions which made them<SYNC
Start=765610>sweeter through the carmelization<SYNC Start=767079>reaction balancing the slight Tang from<SYNC Start=769899>her
meat mixture she warmed whole pinto<SYNC Start=772300>beans and
combines them with refried<SYNC Start=774279>beans these have complex
polysaccharides<SYNC Start=776829>like raffinose and stachyose that
can<SYNC Start=779740>add a creamy quality and texture<SYNC
Start=781600>variation the white rice used is very<SYNC Start=783940>neutral and added a starchy component to<SYNC Start=786490>her
burrito Sol's filling included raw<SYNC Start=788920>onion which is savory
and crunchy from<SYNC Start=791560>starches that soften when heated he
also<SYNC Start=793990>added chicharonnes which are seasons<SYNC
Start=796510>deep-fried pork skins that are intensely<SYNC Start=799029>crunchy Joe's named potato chips and two<SYNC Start=801550>cheeses white cheddar and Oaxaca<SYNC Start=804339>well Hakka
cheese has a stringy quality<SYNC Start=806500>like mozzarella and melts well
because<SYNC Start=809079>it's high in moisture<SYNC
Start=812290>Brad went with a simple but delicious<SYNC Start=814540>mixture of sriracha and sour cream the<SYNC Start=817389>sour
cream decreases the spice level of<SYNC Start=819729>the hot sauce by
coating capsaicin chemo<SYNC Start=822369>receptors on our tongue for her
salsa<SYNC Start=824439>Gabriele brought sweetness with grilled<SYNC
Start=826839>pineapple and added heat from habanero<SYNC
Start=829329>chilies she added bright fresh notes<SYNC Start=832149>with her cilantro and bell pepper and<SYNC Start=834369>acidity
with a squeeze of lime Saul made<SYNC Start=837039>two sauces first he
made a smooth sauce<SYNC Start=839799>that was mostly avocado with a
touch of<SYNC Start=842199>lime and cilantro to cut the high amount<SYNC
Start=844569>of fatty acids he then made a tres<SYNC Start=846850>chiles sauce that packed a spicy smoky<SYNC Start=849789>heat
from its three different kinds of<SYNC Start=851589>chilies he also included
blackened<SYNC Start=853689>onions and toasted peppers which form<SYNC
Start=856149>pyridine compounds that provide a<SYNC Start=857949>charred flavor<SYNC Start=858970>he added tomatillos which are
acidic and<SYNC Start=861339>sharp and plum tomatoes which
provided<SYNC Start=863619>umami from their glutamic acid Brad and<SYNC
Start=868929>Gabriele used store-bought flour<SYNC Start=870759>tortillas which are soft and stretchy<SYNC Start=873369>and
don't break at larger sizes like<SYNC Start=875769>corn tortillas would
they both lightly<SYNC Start=877989>heated their tortillas which
increased<SYNC Start=879879>their pliability saw made his own flour<SYNC
Start=882279>tortilla which allowed him to control<SYNC Start=884379>its flavor and texture<SYNC Start=885999>he used a wheat based
unbleached<SYNC Start=887919>all-purpose flour I used to be a pizza<SYNC
Start=890379>guy so when I decided to start making<SYNC Start=891999>flour tortillas are like that I got this<SYNC Start=896440>the rolling
and structural integrity of<SYNC Start=899319>the burrito makes all the
difference you<SYNC Start=901660>want to layer so that flavors and<SYNC
Start=903430>textures are balanced while maximizing<SYNC Start=905889>the ease of eating Brad anchored his<SYNC Start=907959>burrito by
first spreading his sriracha<SYNC Start=910269>sour cream on the
tortilla<SYNC Start=912129>this allowed the sauce to cover a<SYNC
Start=913689>greater surface area then pouring it on<SYNC Start=916029>at a later point would he then added his<SYNC Start=918490>cheese
avocado and cilantro and eggs but<SYNC Start=921639>initially overstuffed his
burrito over<SYNC Start=924399>stuffing can prevent the burrito from<SYNC
Start=926170>rolling into a closed cylinder or worse<SYNC Start=928839>it could cause your tortilla to burst<SYNC Start=930790>Gabriele
started her assembly with rice<SYNC Start=933069>then added her beans meat
and other<SYNC Start=935620>ingredients Rice's starchy causing<SYNC
Start=938170>friction with the tortilla and helps<SYNC Start=940120>prevent everything else from sliding<SYNC Start=941980>around or
spilling out Saul's assembly<SYNC Start=944589>was unique he first
melted cheddar<SYNC Start=946660>cheese and then added the tortilla
on<SYNC Start=948939>top the melted cheese adhered to the<SYNC
Start=951339>tortilla acting as a moisture barrier<SYNC Start=953259>and kept it from getting soggy<SYNC Start=955420>hopefully our
chefs have shown you some<SYNC Start=957100>new tips to incorporate the
next time<SYNC Start=959589>you're rolling up burritos</body></sami>

4 Levels of Burritos: Amateur To Food Scientist - Epicurious (1080p) .Mp4.smi

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