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- Okay.
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Here I am.
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In my own kitchen.
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Filming myself.
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Which is weird.
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My name is Andrew, you might recognize me
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from the show Worth It,
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eating foods at different price points
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with my pals Steven and Adam.
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Or from the show Eating Your Feed where Adam,
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the same Adam, challenges me to recreate foods
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from the internet.
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And today I'm gonna be doing a little bit of both.
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Today I'm gonna be recreating one of my favorite dishes
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from Worth It, vinegar pie.
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"Wait, you guys never ate vinegar pie,"
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some of you savvier viewers might say.
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In our pie episode at our second location,
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Underbelly, we're mainly eating this delicious
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carrot cake hand pie.
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The restaurant actually had a few other pies on the menu
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that they wanted us to try.
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This is the one that Adam
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is giddily poking at with his fork.
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Super delicious, and it explores a thing
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that I'm really obsessed with,
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which is the fundamentals of why something tastes good.
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Vinegar pie.
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Holy (beep).
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Doesn't sound like it should taste good.
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And yet this version was extremely delicious.
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To get a little more background on this dish,
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I'm going to be speaking with Victoria Dearmond
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from Underbelly about how it's made,
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where it came from, and how,
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how does it taste good, and why?
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Ah, wanna see my big frying pan?
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(pan dings)
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Hey Victoria, thanks for chatting with me.
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- Hey yeah, thanks Andrew, good to see you again.
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- Everybody that I've brought up this recipe to
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is like, "What kind of pie?
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A what pie?"
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- (laughing) Nine years of my life hearing, "A what pie?"
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- Yeah.
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- Every person that came into Underbelly,
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there were two things their server told them to get.
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Korean goat and dumplings, and it was the vinegar pie.
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And there's a lot of people that are like,
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"Man this thing is so weird but so good, but so good!"
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- Yeah.
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- Well I'll actually show you where I got
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the inspiration for it.
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It's called "Hillbilly Cookin'".
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Chef Chris Shepherd got from maybe a garage sale?
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So he just writes "yep" and "yes".
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The recipe itself is up to translation, I guess?
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A nubbin of butter.
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I made it at first with straight distilled vinegar.
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- Oh, interesting. - It was not good.
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So the whole point of it is, it's a pie that you can make
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when citrus isn't in season.
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So I use Steen's sugarcane vinegar
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and Korean double-strength apple vinegar.
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- Are you willing to share more of the recipe with me
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for me to recreate it or is it
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more of a secret? - Oh yeah, for sure!
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It's actually in Chris's book that came out.
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- Honestly, confession.
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That is probably my favorite pie I ate
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in the entire video.
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- I'm not mad about that confession.
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- Thanks for chatting
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and I'll let you know how it goes.
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- Send me a picture, can't wait to see it.
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- All right, bye.
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So it's another day.
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I've got the exact Korean apple vinegar.
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I wasn't able to get that second vinegar,
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but I was following the Underbelly recipe
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from their cookbook that used entirely
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just apple cider vinegar.
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And, since I'm exploring taste,
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why not do a side-by-side taste test
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with my American apple cider vinegar?
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Is that weird?
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(sniffing)
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(smacking lips)
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Maybe I regret this decision.
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Just the smallest of tastes.
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(whimsical music)
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Yeah. (coughing)
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Very vinegary.
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Also incredibly appley.
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By comparison, this is Bragg's.
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Mm.
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Much more, like, fermenty, kombucha-like.
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While this one tastes like an apple sour candy.
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That's great.
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But I have the exact vinegar I need.
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It's on to make the crust.
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So in the Underbelly book, it recommends using a hand mixer.
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I don't have a hand mixer, but I do have a stand mixer.
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As you can see, I don't have Adam here to follow me along
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so I'm moving the camera.
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I didn't realize how annoying that would be.
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Going to put it in some plastic wrap
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and leave it in the fridge.
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It's been 30 minutes, the dough is chill.
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It's time to put it in my tart pan.
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(chuckling)
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I'm gonna grab some flour for my surface.
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Ooh.
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That is a soft blob.
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This feels incredibly fragile.
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And now, I'm going to do the thing
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that I've only watched other people ever do.
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Going to try gently rolling this up.
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This is, I can already tell this is a huge mistake.
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And then unrolling it.
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Ooh.
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My dough is not a circle.
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So I'm filling in the cracks and crevices.
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This looks like crap.
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I know, I know what you're saying.
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You're not wrong.
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Next I have parchment, into which I will pour
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old beans to weigh down the crust.
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I'm now gonna put this in the oven for 15 minutes.
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Okay, it's been about 15 minutes.
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Time to check on the pie and remove the beans.
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It doesn't look done, but it doesn't look terrible.
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That could turn into a pie.
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10 more minutes.
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It's been 10 minutes.
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Uh!
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I, I, I don't, I don't know.
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This looks like it doesn't wanna get any darker
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so I'm calling it there.
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The next step is to make the filling
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and that's when the vinegar comes into play.
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(clapping)
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I am not a very well-seasoned baker.
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What are the things I'm gonna mess up?
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- So that's the best part about this pie, meaning the worst.
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Every time you make it is totally different.
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- Okay.
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- So the biggest thing you wanna watch out for
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is that it is a cornstarch base
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so you do have to boil it.
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Like you gotta go for three-ish minutes.
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- And what happens if you don't do that?
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It, it'll be soup.
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- It'll be soup?
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Oh, interesting.
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Well maybe I'll invent vinegar soup,
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(laughing) if things don't go well.
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So starting off, four eggs.
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Two cups of sugar.
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Which, I mean, I guess desserts just have a lot of sugar.
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But I am, I don't know, a little surprised.
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Whisking this together until there are no more clumps.
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The magic ingredient part.
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1/4 cup.
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Two cups of water.
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Yeah, this pan is definitely not large enough.
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Oh well.
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Lemon juice.
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Salt.
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Cornstarch.
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Okay, so now, bring this to a boil, whisking constantly.
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Did not realize how stressful baking was.
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I think this needs to like achieve the boil.
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'Cause that's what the instructions say.
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But it also says whisk constantly.
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I mean, this is medium heat.
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God, this is the most stressful part of anything.
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It's like the do nothing, like I'm used to failing
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on Eating Your Feed, but failing is a lot less funny
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when you're by yourself.
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Are bubbles coming up?
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Yeah, we got like a slow burble now.
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Oh, it is quite thick now.
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Yeah, it's like, it's a pot of pudding now.
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I see some dark bits, so now I'm scared
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that it's burning on the bottom.
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But Victoria said, "Boil the crap out of it."
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Jesus, it's only been one minute,
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I can't do this for three minutes.
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The smell, ooh, you know,
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the smell's not pleasant currently.
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Okay, we're up to two minutes, we're almost there.
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This is the (beep)ing, this is the stress (beep).
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We're right at three minutes.
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Got my butter here.
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I have this vanilla paste.
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Okay, it seems to be all incorporated.
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It's my cooled tart.
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There we go, ready?
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(lush music)
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And I have a little bit of excess here 'cause, and actually.
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(lush music)
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Oh!
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Ooh.
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The last instruction, take some plastic wrap,
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directly onto the surface so that it doesn't form a skin
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'cause this has to go in the refrigerator now, overnight.
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(gasping)
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(laughing nervously)
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Forgot that there was a separated bottom
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on the bottom of this.
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One more quick wrap.
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I think I'm gonna call that
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a pie that's ready for the fridge.
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So here we are, the pie has been in the oven.
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Uh, not the oven.
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The pie has been in the refrigerator overnight.
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It looks like a pie.
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But there's one more element that I want to recreate.
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The caramel brittle.
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This is not in the Underbelly cookbook
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but this is the way that I had it in the restaurant.
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So here we go.
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One cup of sugar.
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A quarter cup of water.
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And now I'm turning it on.
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Like medium, I don't know, I've never done this before.
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I think you're not supposed to stir it
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but I wanna stir it because I can see where the sugar is
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and it's kind of pushed away from the bubbles.
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Okay, it's now a nice, even bubblage.
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Bubbles are trippy, like a Miyazaki movie
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where every bubble is a little creature
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trying to eat the air.
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It's suddenly smelling very caramelly.
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I'm at around 320, okay.
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That goes off.
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And now I'm gonna pour this on here.
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A little bit of salt.
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Did I just make caramel?
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Did I just freaking?
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Okay.
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It seems firm.
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Ooh.
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I know I should've done a better job
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getting those bubbles out.
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Gah!
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There has got to be some baker's trick
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to get plastic wrap to be perfectly smooth on the surface.
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Still pretty vinegary in smell.
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Yeah, look at that thing!
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That's a fricking pie!
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I'm dying to know how this tastes.
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Ooh.
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Uh oh, I'm scared.
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It feels very loose.
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God.
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(smooth music)
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Oh, oh, ho ho!
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Hell yeah.
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Is this why they say, "Easy as pie"?
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I (beep)ed the crust for sure.
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Look, it's got that wobble.
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The caramel.