Aired (November 12, 2023): Chef JR Royol demonstrates how to build and use a rocket stove by cooking double-fried fries and lambanog-battered fish.
Category
😹
FunTranscript
00:00 [MUSIC PLAYING]
00:27 [NON-ENGLISH SPEECH]
00:29 Rocket stove.
00:30 [NON-ENGLISH SPEECH]
00:32 [NON-ENGLISH SPEECH]
01:01 Another thing with rocket stove--
01:04 [NON-ENGLISH SPEECH]
01:06 [NON-ENGLISH SPEECH]
01:08 [NON-ENGLISH SPEECH]
01:09 [NON-ENGLISH SPEECH]
01:11 [NON-ENGLISH SPEECH]
01:13 [NON-ENGLISH SPEECH]
01:15 [NON-ENGLISH SPEECH]
01:42 [NON-ENGLISH SPEECH]
01:44 [NON-ENGLISH SPEECH]
01:54 [NON-ENGLISH SPEECH]
01:56 French fries is one of those food
02:16 that-- [NON-ENGLISH SPEECH]
02:19 [NON-ENGLISH SPEECH]
02:21 I believe I make the best French fries.
02:28 [NON-ENGLISH SPEECH]
02:30 So there are very few key elements
02:41 that [NON-ENGLISH SPEECH] whenever we're
02:43 doing homemade French fries.
02:45 [NON-ENGLISH SPEECH]
02:47 That would actually make the end product lighter
02:58 and more fluffy.
03:00 [NON-ENGLISH SPEECH]
03:02 Crispy, light, and fluffy.
03:09 [MUSIC PLAYING]
03:11 [NON-ENGLISH SPEECH]
03:14 [MUSIC PLAYING]
03:16 [NON-ENGLISH SPEECH]
03:22 [NON-ENGLISH SPEECH]
03:33 [NON-ENGLISH SPEECH]
03:35 And this is also the perfect time
03:59 [NON-ENGLISH SPEECH]
04:01 So we'll season it with salt.
04:04 [NON-ENGLISH SPEECH]
04:06 [NON-ENGLISH SPEECH]
04:10 [NON-ENGLISH SPEECH]
04:19 Typically--
04:26 [NON-ENGLISH SPEECH]
04:30 We want to make this the best French fries.
04:33 [NON-ENGLISH SPEECH]
04:35 This time--
04:37 [NON-ENGLISH SPEECH]
04:39 So this is our French fries, double fried French fries.
04:52 Crispy, fluffy--
04:57 [NON-ENGLISH SPEECH]
04:59 [MUSIC PLAYING]
05:01 And for garnish, [NON-ENGLISH SPEECH]
05:08 fresh herbs.
05:09 [NON-ENGLISH SPEECH]
05:11 [NON-ENGLISH SPEECH]
05:13 [MUSIC PLAYING]
05:17 [NON-ENGLISH SPEECH]
05:28 Fish and chips--
05:29 [NON-ENGLISH SPEECH]
05:31 [NON-ENGLISH SPEECH]
05:36 Typically, if you look in the internet for a recipe,
05:50 [NON-ENGLISH SPEECH]
05:55 But then I discovered--
05:57 [NON-ENGLISH SPEECH]
05:59 We'll start off with all-purpose flour.
06:08 And then [NON-ENGLISH SPEECH]
06:13 Add [NON-ENGLISH SPEECH] salt and pepper.
06:16 And then baking powder.
06:19 And then for color and additional flavor, turmeric powder.
06:23 And then mix the dry ingredients before we mix the wet.
06:29 Let's add in the lambanog.
06:31 And the reason why we use alcohol in our mixture or batter compared to water--
06:40 Again, we said earlier that we want the texture of the crust of our fish to be light.
06:48 Now, if you use alcohol, it will evaporate faster than water.
06:54 So if you're really after that crunchy, airy texture,
06:59 alcohol is better to use so that the outside will pop.
07:04 Whereas, if you use water, you need to sustain the heat,
07:09 the evaporation process, before you get that kind of texture versus alcohol.
07:16 The bitterness will be gone, but in the end, you'll still have the texture you're after.
07:22 So we'll season our fish with salt.
07:25 Dust it with a little flour.
07:29 And then we'll dip it in our batter.
07:34 [music]
07:37 [music]
07:40 [music]
07:43 [music]
08:11 [music]
08:13 [music]
08:23 [music]
08:26 [music]
08:28 [music]
08:31 [music]
08:33 [BLANK_AUDIO]