I Tried To Re-Create This Orange Made Of Meat • Eating Your Feed • Tasty
Okay so here we are it's me Andrew, once again on eating your feed the show where. We recreate. Foods, from viral videos, and today I'm doing something called meat fruit and, I'm being challenged, by Shane. Maday yes, you are Shane Maday from, BuzzFeed's. Unsolved. Network give it a watch are ghosts, real no. Check it out alvin on tasty, actually went to this restaurant dinner, by Heston Blumenthal what appears to be a mandarin, orange on a board, but, then when you cut into it inside, there's a meat paste, it's a pate, which is kind of like blended. Up usually, livers, into, like a spreadable, tasty. Paste of meat, luckily, for such, a difficult, recipe we were able to get the cookbook, it's called historic, Heston, mr., Blumenthal, himself, wrote, at the recipe I love when a book has this thing you know it's gonna be good this meat fruit is essentially. Taking. A tasty. Puree, putting, that into a. Half-circle. Mold breezing, that taking, those two halves putting, them together into now, a perfect, circle dipping, that into. Orange. Jelly, that will coat the outside why. Am I making this this, dish I want, to be surprised, and delighted. Okay. Well I hope, I won't disappoint you so I'm going to ask culinary. Advisor all-around, good person ray mcclenney to give me some words, of advice hi, ray hi I'm making the meat fruit today I think, you've gotten a peek at the recipe yes it's, gonna be pretty hard right it's very difficult. I think. I'm. Not gonna make his pate. Recipe, okay they use this machine that. Circulates. While it cooks their pate, and it, costs like, $1,500. Wow. I. Want to make a more simple, one okay pets they should be fairly easy though that one if you'll find about okay, for this jelly I'm worried about it just turning into a pool on the plate, I've. Seen that before yeah I could just avoid puddle plate I'll be pretty pleased, with myself yeah. Okay, so, a couple notes about the recipe I'm going to do some stuff we were not able to obtain couldn't. Get glucose, but, we have corn, syrup, which i think is. Like maybe 80%, the same thing 40 grams of, corn. Syrup we got 1 kilogram of Mandarin, puree here, and the recipe begins, by, adding, half of that amount I'm gonna start warming that up you're just gonna, eyeball. It like that yeah, I'm heating this up to 120, Mason, jet off Oh.
Everything. Is sticky, now I hate. This this, feeling, 90 degrees Fahrenheit. This is a merry. Old English recipe, we'll do this one in the metric thing, Celsius, part of the metric system I consider, those one in the same we're at 34, I need to get to 50 I don't know what happens if I exceed, that but I don't want to find out, speaking. Of Blumenthal. I'm, gonna bloom my gelatin, now look, at that that's, a sheet of bronze gelatin, bronze. Gelatin. Is a. Grade, of gelatin, where you also have silver and gold and I. Think it determines, how firm, it will be okay, break this in half wait, okay, you can't you can't do that you, freaking, kidding me well that is hard. Now. I cover it with cold water sure. Why not and I. Will set a timer for 5 minutes. It's. Like sheets, of, jelly. This rivals, the time that Patrick and I massage the bowl, of eggs doesn't roll in your hands through a bunch, of eggs if I were you I can use acrylic so. The concept, is hard-boiled. Eggs in a bathtub ha ha, do. You see that, how. Funny does that look oh my, god this is some Star Wars this. Is truly, one of the weirdest things I've ever touched do you like it I really. Do I'll just put this in my warm to liquid now okay, oh it's dissolving, pretty quickly oh okay. It's gone so I'm just gonna do a. Portion. Of this into, here and then I'm gonna make a little color, cocktail, here when we start with base orange do two drops, okay, oh boy, extremely. Orange II I'm gonna add a drop of yellow mm-hmm. Okay now I'm gonna add this back, this is not how this is supposed to go okay. So the next step is to. Pass. It through a sieve, to, make sure it's really nice and smooth and then. Oh it's getting very oh oh, dude. It's getting so, jelly. I'm. Worried, wait, what's the what's, wait. A second that's a quick, little. Ball so tomorrow, when I dip the jelly oh my, god it's becoming, so, jelly, you see the consistency that's no good oh my god do. You see what's happening in this pot right now that's gonna be tough to sieve. Are. You kidding, me, we're. Gonna warm it a touch, I. Mean. That way are. You kidding, me an EDA. My. Second. Portion of Mandarin, puree was still, like a little icing, so, maybe it dropped the temperature too much so, I'm gonna gently warm, this. Mmm. Delicious jello yeah. All. Right everything's gonna be a little sticky after, this portion, of the recipe but we're gonna have to deal okay move to a slightly, larger vessel. I found a larger pitcher we're gonna go with this should I put it back through the sieve Oh double. Sieve yeah I'll just do that Oh. God. We're. Losing it you think you're flopping, one way and they can go opps the other that's. Gonna be it okay that's, gonna be it what are you tasting my jelly yeah we are jelly. Frankly. I'd put this on toast. Hmm. You, guys heard of oh, that's. Good jelly. That's. Going in the cool tank for 24, hours. So. The pate recipe that we're following is, closest. To this. Mark, Bittman New, York Times creamy, chicken liver pate, as you can see I'm no longer wearing the sweater I was wearing earlier eaten.
Up So at its core we have the chicken livers which has the consistency of like a, waterbed, and fun fact the cashier at the supermarket asked. Me if I was gonna feed them to my dog which. I guess is a thing people do and, then we got duck fat because, the. Original recipe has foie gras this, recipe has butter so I thought we'll, swap this and that'll steer it more towards, the fatty. Bird, territory. And you, know add some fanciness. To this recipe all right so to begin I'll slice. Up these onions. Is. A shallot not an onion but no it's not if there was a onion. Club and a shallot wanted to come would. They turn it away yes. It's. Coming now the tubes no. All. Right I'm just gonna take some of that oh. Do. Not find curing. Salt but I did find pink Himalayan, salt which I'm sure somebody's, gonna tell me that, not. Gonna do the same thing but you know what this is all we got so I have my spice, grinder, here too which I will add 10 black, peppercorns. 2 allspice, berries, a, clove, 4, coriander. Seeds. Okay. Cool. It's. All good I saved it and, now I'm gonna add my, livers. To the onions oh, that. Is a gnarly sight let me tell you do. You know Adam, you've, cooked livers in the past right am, I supposed to like rinse them or anything. You. Never cooked livers these look ready to go I'm just gonna pop them in there's, also some. Kind of tubular, dude in here are those the veins oh. Okay. Whatever that is that's just other veins on there are, those those little squiggly, I'm, googling, removing. Liver vein for cooking. Did this up royally do these look veiny to you there's some gnarly looking stuff on here and neglected to clean so plop. Them right back in as I go. If. It looks like I don't know what I'm doing it's because I have, no idea yeah, he said he kind of wanted his to still, be pink in the center my, livers, are about, F overcooked. And half nice and bloody so I call it their food, processor, meat. Livers. My. Spice mix into the food processor. Two tablespoons, of brandy, this feels ridiculous, well plop in a stick of butter into, a blender, with meat mm-hmm, oh. I. Forgot to add a third, of a cup of cream that should make it a little bit lighter oh. That's. So thick. Okay. Barely a barely, a difference, so. The heston blumenthal, final. Product is like a strawberry, sorbet, inside. Why, is it so different this looks like. I've. Never made pate, before why don't you try a little bit of it. That. Was yeah, that was chill know what you. Know if that was chilled oh this man good right there. Is a. There's. A lingering, bitterness she's. A little minerality to, it. Yeah. You're supposed to clean livers, apparently, before you cook them. Just. Took the fastest, trip to the grocery store ever. It would have been slightly faster, had I stayed in the checkout. Line that. I was in but it was the same guy as before so, I swapped the lines to, hide my shame while I was waiting that line I did some googling, and, I learned that what you should do is soak. Your livers in water so. That's what I'm gonna do here that looks horrifying. I'm not feeling good about this anymore. Flashback. To when I thought the gelatin, would be the hard part I was like oh yeah you just blend up chicken livers and then you got pet day no. I'm gonna do a white onion this time which, hopefully that will keep. The color a little brighter instead, of shallots instead, of shallots yeah shallows, okay. Did. You trying, to go fast oh that's. Ok. Let's let's get a band-aid oh yeah. Well we already cut don't worry about that. So. I'm gonna recut, my onion we've, sterilized, the area ah. Fooled. You that. Was good, really yeah. I'm. Also going to try real hard not. To brown the onions at, all just. Sweating. Like me okay, my livers, look. Not. Bad so. What I'm gonna do now is take. Each one out and try to remove, any connective. Tissue or ugly, stuff attached, to it and, put that in a separate Bowl if I go through all this work to try to make it taste fine and, it tastes bad then. I'm. Just gonna buy chicken, liver pate, you. Know freeze it my spices same, mixture as before I'll do one tablespoon, of brandy this time there's a little too boozy last time right yep here, they come. Blop. I'm. Stressed. It's. Definitely rosier, than before, it smells less disgusting, than earlier. They. Hate this. There's. A there's a lightness, to it a sponginess. Is. A sponginess. The. First one tasted like, there's. Blood in your mouth. Here, I have my silicone, mold so I'm going to fill.
Up My piping, bag it. Would appear to be a little looser than, optimally. Desired, okay. Maybe. Everyone, just sound like people while you do this okay, these. Will go in the freezer now overnight, I'm a little worried we're gonna eat something tomorrow it might just be puddle, plate pate. So. Yesterday, we, made the, jelly which had to rest overnight we made our pate, as a backup, we also have, some. Pate. From a local, fine butcher store called when here, in Los Angeles and this, should, be delicious, okay, so time to do a taste test. Okay. Oh. So. I guess the outside, of my pate, oxidized. But when I scrape, it away it's. Actually, a rosier. Color inside, it actually looks identical. It's. Not bad it's not gross in any way but, I definitely should not have added all the spices, yeah, the aftertaste, is really metallic let's try this oh and see graters has a gray on top too oh my. God is it much better. That's. Delicious. Okay. There. They are. Wow. Okay. We've. Got a blowtorch, which, I will use to. Soften. Up the edge of the sphere, it, has the texture of like a frozen Wendy's, frosty, for sure but it is meat yeah, it stuck together I mean it's not great. It's there's, some separation, there I think, I can use a little, bit of my reserved, pate as a, spackle. You like Bob Ross with this thing okay I'm gonna go toss, these back in the freezer now for a little bit of a insurance. Policy I'm going to take our, butcher. Store purchased, pate, and put. Those in our silicone, semi. Spheres. It's. Like a weird toothpaste, this. Is the kind of satisfying, activity. That I was really hoping for with this challenge I'm, gonna pop these in the freezer I, need. To start, warming, my. Mandarin, jelly the, recipe really warns, not to exceed a certain temperature, with a mandarin jelly so, it needs to be gradually. Warmed and held, at a, specific, temperature, so, that's why we're using this water, circulator. Okay. Hey. Good. Morning just. Gonna top this off oh, wait. A second, what, happened misread. The instructions, a little bit what I'm supposed to do now is take all this manner and jelly put it in a saucepan. Gently. Bring. It back to a liquid state. Ensuring. That it doesn't go over 40, degrees Celsius, is. It really supposed to be like that probably. The. Gelatin, are. They melting that's, kind of hard to tell yeah there's oh yeah there's someone more liquid is forming at the bottom. And. Now into, the immersion circulator, great. It's submerged, in water well we have a few more minutes the half-spheres from, the, butcher store pate, are pretty, firm and I think I can form them into circles. Now into, the freezer. This. Is my battle station for. Dipping. The spheres into. The orange jelly each sphere is going to, into, the jelly two. Times, then. Stick on here this, goes in the fridge for a minute and then. I do it as many times as necessary, to. Have. A, satisfying. Coating, on the outside all. Right here we go all of. These steps have led up to this moment. Okay, I'm gonna put that into the fridge. Okay. I'm gonna dip again. Okay. It's starting to look really cool. It's. Now like a shiny. Orange. Sphere, this. Is very shiny and smooth. Into. The fridge. How. To remove the stick. Do. You see the way it jiggles there's. Definitely a lot of gelatin, oh this. Is cool it's fun, this is the fun part. So. These ones went in the freezer which gave them more of a texture. I think that's gonna contribute, to the final, orange. Flesh, type texture. This. Is the best one yet dude yeah, the freezer gives, it a matte, finish. Immediately. Net. And wrinkly, okay I've got the good pate, I. Feel. Really good about this it's going straight in the freezer okay. Just waiting for those balls to, freeze. I think this is the best one so far, it's, dimply, but not too shiny oh yeah, it's got a nice texture, to it a nice orange, color it's. Got the light colored pate inside so, I'm gonna pop this off and, put it in the refrigerator. So. The pate spheres have been in the fridge now for, almost, six hours we've, got a nice, loaf, of bread from. Tartine bakery here, in Los Angeles that we're going to use to serve, the. Pate with that's, how it's served at the restaurant, the best parts of this episode are all the things that I've just bought. Okay. Now a nice thick, slice, that. I'll toast up oh, oh. Oh. Oh these. Are the two that. Came from the Gwen pate, you, can see the color is a lot lighter and we, started to get the texture nail down I think this, is my hero, orange here's the, VIP, cutting. Board we have our little spreader. Knife some. Leaves that we took, from a not. Orange, tree, but, not, poisonous, tree outside my, bread. How's, that oh my, god, that. Is one really. Very. Impressive all, right I'm gonna get Rea in here okay don't open your eyes yet so. You remember what the meat fruit looks like yeah open.
Your Eyes. You. Say the best job. Ready. Too big though. So. Alvin cuts, a full, face, off of it okay. You know honestly I think yours looks better yeah. I'm not kidding yeah. I'm. Gonna come right across the front here. Oh, oh. Yeah. This. Is definitely the coolest thing I've ever really yeah, I am, surprised, and delighted. Good. Are, you kidding me. So. Good. Laughing. Yeah. You. Want to try the one with the pate, that I mean yeah sure it's, hot. They should, I be prepared, I'll. Try it first I'll be the guinea. Pig, oh. That. Doesn't look good. Yeah. Thanks. Shane for, opening. My eyes to what, the world, of roots shaped meats is like, thank, you for nailing it except. For the liver. I'd. Like to now show it to somebody who has no idea what. It is. Welcome. Aria hello, hi, thank, you for having me you don't really know what's happening right now absolutely no idea thought. This would make it fancy. No. I'm gonna show you a plate of food and I'd like you to just, have a bite in whatever way you think is appropriate. All. Right here it is oh. All. Right yeah. All right just that much you know like like I like it okay or, however, you think you should eat it hmm give him the context, clues you, know how that his breath oh yeah yeah yeah yeah I'm allowed to touch what I do I'm he's death, whatever. You want to do whatever is, drawing, you in whatever, things, are oh, oh, that's gelatinous, uh-huh. Yes. It. Is right there yeah. Oh. By. The way I thought there's been some ooze coming out okay I'm just gonna that's, great. That's. Why you, like that mm-hm, this is something. What's. That man the. Man the English guy bald. Heston. You. Know has some Blumenthal oh yes I do I'm known by name and by a couple of shows this is this, is a Heston Blumenthal dish, how, do you know, well. Wow. We. Asked the right person to come in Jeff it's very festive well. Don't ask them. Mystic. I didn't know it was that has a little dish. I've. Ever eaten at a Heston Blumenthal restaurant, know what, love - Wow I have the experience all. Right that's been eating your feed. You.