Testing Global Cooking Techniques we’ve NEVER tried before

[Music] hello welcome back today we're going to explore a few cooking methods from specific Global Cuisines the question is have the boys ever seen them before and are they impressed we've been around the block a few times ERS We Know It All we'll LIF the closer number one steak this is a prime cup of quality beef and what we're looking at is batuta ever heard of ITA batuta does it help why do you say like that try out if it's pronounce a certain waya batuta is I'm guessing because it's a knife

H is it down to a carving method so batuta when translated into English kind of means to beat oh okay or to hit and it's from the north of Italy and it's a process of chopping raw beef to end up with something we might be more familiar with as a French tartar so it is always hand cut rather than minced or processed by Machine we're not cooking it we're not eating this I've just been really ill like this this the second meal I've had you might go home since Sunday batting on the way I know so the

reason you don't want to process it by machine is you don't want to overwork it but with a sharp knife if you do want to just slice it once you've got slices on the board you can start to bouta it so beat it so with a knife hack at it and we've seen this done with sometimes multiple knives so you've literally got like two hands chopping with two knives but you want to chop it up into really small pieces so like hers almost now you got run it through now all of a sudden it reminds me of which Sr

i Lankan dish Roy cot Roti and the sound of that beating that you can hear from miles away well this is kind of doing that happy it's pretty even it's okay in which case you're going to add it into a mixing bowl and season it with salt pepper olive oil and you stir it all together with a clove of garlic squeezed on the end of a fork just enough to give it a little garlic scent without it being too garlicky so like rubbing the inside of a bowl with garlic ah it is glistening and we don't crush th

e garlic it's just simply it's kind of bruised a little bit and poke it's just enough to give it a garlic nuance and then the final thing just before you serve it a squeeze of lemon juice but you don't want it to sit in the lemon juice too long or else it actually starts to denat those proteins wouldn't want it to cook at all you don't want to make ceviche nice perfect a perfect portion dress it with Lamb's lettuce depending on the time of year you could also dress this with truffles you think a

bout the uh white truffles you find from places like Alba in Piedmont very very traditional but otherwise super super simple look at that look at you right boys Palm on the topen we oh no what what is this what's this cheese again Gran P so simple nowhere to hide you need Quality quality be brilliant one of the things I've got to look out for them when buying the B of meat for this from a source that you trust to know that it's fresh and it's been well sourced and well looked after and then keep

it cold until you need it you need it really cold to do that preparation and then don't leave it out for half an hour before people eat it like you want to eat it pretty instantly moments after adding that lemon juice but imagine that with you know some of the north Italian wines both white and red with the dish like this it would be exceptional batuta that's such a good dish that slight Nuance of garlic even from just that single clove to mix it on the fork that's a nice touch lovely star love

ly start are we going to do some cooking in a minute I've got another Global cooking technique for you would you like to see it bring it do you genuinely think you're going to win this yeah I genely do bring your A game this is our home ground you're in a way Turf now I don't think I'll sabotage James I won't have to I've won the last couple of battles with him involved and it must hurt we've been on this journey for 14 years and you haven't got better you haven't got better you still cook the s

ame stuff we got energy we've got energy we've got Vibes we can finish each other's sentences we so hopefully be able to finish each other's um dessert dessert a lot of people assume that uh me and James don't get on because you know I'm the new Pretender but I love it when he's here just cuz there's you know someone else to do the washing up this is like WWE and boxing fused with cooking and made really really silly if I win yeah you shave your whole beard off I was going to say I'm feeling qui

te nervous oh dear dear I have to win that [Music] escalated number two where are we going from around the world now can you say number two in the dialect or language of this country I mean I could but oh number two where in the world are we going now there you go we have have vinegar Cherry vinegar bay leaf is that bay leaf bay leaf th some staring cloves and smoke paprika what is the cooking method we're talking about I don't know oke me towards you don't know as is the Cherry vinegar I would

hope this is a Spanish method of cooking we're talking about escapes ah ah ah oh oh um it's over fish um it's like a spicy fish often over an oily fish something like mackerel or sardines it's a method of cooking called escapes oh now it looks Spanish yes now we're yes yes yes yes look at that so essentially you make a hot marinade or a hot dressing of vinegar so in a pan you soften down onion garlic things like Bay leafes some hard herbs add in bunch of spices and then an awful lot of vinegar a

nd that hot vinegar liquid gets poured over the fish now the fish some cases is raw some cases has already been uh pan fried sometimes it's flour dusted and pan fried first but essentially is the hot vinegar that goes over it that cooks marinates and cures the fish all in one and then it's served hours Days Later cold it looks like a lot of vinegar in there it is and you don't eat it out the dish you would now take the fish out onto a plate and serve that with salad and bread take filling out a

little bit of nice yeah okay so skin on and everything oh surprised well that's cooked the whole way through isn't it that's really tasty and lovely that doesn't taste too what's this a mackerel mackerel it doesn't taste too maery for me typically it's done with oily fish although you can gety meaty or vegetable escapes as well the escapes is the form of sort of curing it in hot vinegar that partially Cooks it too the vinegar the smokiness almost tastes sweet like fruit like a fruity candid yeah

so there's every chance of the caramelization of the onions sometimes they have a little bit of Honey or molasses in I don't know if this one did I also assumed cuz it's vinegar boast it'll be punching my face off yeah actually The Source itself is really subtle that does come from a quality vinegar but when you say sweet and with the vinegar sour the whole dish escapes kind of has stems and Origins from a dish called Al sbar which was Persian and it was actually a meat dish that was in a sweet

molasses and vinegar Dish as it moved across the Mediterranean and arrived in kind of Spanish areas and onto places like Portugal they applied the same methods of alkb then the Spanish traveled and took it to places like Peru and they added in lime and Peruvian chili you ended up with Ceviche and what I find Most Fascinating is the dish continued to Jewish communities in Northern Europe where they battered the fish and then vinegared it which is why we still have vinegar in our fish and chip sh

ops in the no way that is not the reason it is it started as a Persian dish became Spanish and from there traveled up and even the fish and chips that we have now battered always with vinegar stems from this love it love I didn't think I'd love it and I love it I love it I could do that at home really easily so easily we could have done both of these dishes the idea of it is quite daunting I think you need the right ratios don't you to feel like you cuz it's absolutely about how the flavors bala

nce but I mean that's the reason we did the recipe about 10 years ago on the channel was cuz once you've heated up some spices and vinegar and poured it over fish that's job done it's impressive but it's just one that again we're not as familiar with in the UK it is also a form of preservation sometimes it can then be days old before it's being eaten cuz it's kind of half preserved still chilled in the fridge in that liquid two things I think actually will make at home especially if you've got a

ccess to really fresh oily fish and if you're not comfortable doing the fting that somebody else is going to cutle those bones out for you would you like another one we're loving it thank you right interested to see if this one is new to you lift the CL a giant mound of please tell me we're cooking this one what is that you might need to get your fingers involved a lot of Hubba Bubba no no what are you doing that looks like chicken fat oh no it's intestine no not quite but it's sometimes what ar

e you holding can you smell that it's called cool fat sometimes known as lace fat this particular one is from a sheep but you can also get it from uh pig or car touch anymore you've touched it enough it's a membrane that goes on the outside of digestive organs so intestines and down so for the moment we're going to focus in on French cuisine you may have heard it cooked in a dish like crepet which is like a flat sausage but also it can be used at very high-end cooking to trap in delicious food t

hat's what we're going to do so what you were playing with before was the cool fat before it had been entirely washed what you do is wash it and rinse it in lots of cold water you can add a bit of lemon juice or vinegar to really sort of clean it and then dry it what you've now got is some prepared stuff what you're going to do is take the piece of very lean high quality lamb so Canon of lamb season it up place on top some of the MSE and this is a Herby mousse and then you wrap the whole thing i

n coax so years ago I worked in in a French pub kitchen with Johan Chris and this is one of the classic dishes what it does is extend a very expensive cut of meat by doubling it in size by adding basically a cheap a chicken off cut but chicken egg white and hery mousse and basically you could get away with serving a relatively small piece of lamb has a relatively large protein on the plate this is mad like yeah yeah just you put you put a little herb underneath oh yeah because essentially it's S

E through it's like stained glass what's this taragan yep lovely and then basically you can tuck it underneath it's very twisty twisty and then just sit it down itself and you can imagine if you're doing this at home for a dinner party or four in a restaurant you might be doing a dozen portions and those can now be cooked to order and it keeps it wonderful and dainty and what you've essentially done is double the portion size of expensive lamb protein with the chicken mousse I can't wait to try

it yeah because it feels it feels Beyond me in all honesty I'm I'm fascinated to try it cuz I'm sure it tastes great okay okay cool um how long's that cooked for 20 minutes or so and plenty of resting but you want a little bit of color the mousse needs to cook through but you don't want to overcook the lamb it's like edible cing film yeah the way even the way it sticks to itself as you wrap it around again and then it goes completely transparent wow that lamb is beautiful that moose a Kush has c

ooked that hasn't he wow okay that's cool I can see I can say I can see what it's doing there that's really SM there's no other way you could do that is there it does look classic fine dining doesn't it proper old school but also a true celebration of nose to tail cooking because you're using every part of the animal including something that was protecting the inner awful that's excellent the flavor for the lamb and that mousse is in Sensational the lining you know it's there but almost it almos

t tastes salty yeah and it kind of pings back yeah it's like it's like it's like any skin yeah almost sausage like even finer than that because of that Lacy fat and we also use it in British Cuisine and things like in France they use it for crepet which are small flattened sausages that would be wrapped in this way that way you can extend cheaper cuts and lenina cuts with a little bit of cool fat what's crepet Crepes what are they crepet are long flat minced meat sausages so where not this simil

ar to a British which is round and like a meatball this is again where like cooking is an art form not in a million years am I going to make that at home I'm glad it exists self-basting and absolutely delicious have you got room for one more oh yes yes last one see if you can guess where we're going from the clues under the CL what chilly spring onion Ginger that looks very saucepan and a ladle the Ladle is more key the aromates in the ladle might point you in a direction I a Lim Chinese hot pot

you're half right with Chinese specifically Cantonese is it like when you put like you pour over a hot oil over the fish and aromat absolutely so steamed fish that is finished with really really really hot oil ladled over aromat so we're talking Ginger green onions and things like coriander so the clues under the CL were a little cryptic essentially the aromat would be over the steamed fish and then often at the table in front of diners or your guests you would finish with the really hot pretty

much a like smoking point oil and it's just enough to release all the aromates of the fresh stuff and ensures the dish is served hot M do you want to try it yes please and that's kind of how it's presented so in this case we've got a bass it's a delicate fish that's been steamed and then all the aromat are thrown on top Ginger green onions little bit of chili and a lot of fresh green herbs typically coriander that oil is about 230° celus and you lay it all from one side to the other it will all

Sizzle beautifully and then it's good to go there we go let's go it's hot that it's really hot wow wow and all of a sudden the room is so aromatic okay now it smells you're right that has released everything oh it's so gingery like that it's so fresh and fiery centerpiece so it's steamed pretty plain just seasoned and then it's finished with soy and rice wine and then obviously you've added the oil which is the fat element going all over those aromates and then you let want dig in cheers oh wow

oh steamed fish is the best wow that was just a vegetable oil sometimes is done with a peanut oil perhaps more traditionally oh yeah I've got a quote here from Chef Brandon Jew who says the flavor of steamed fish in canton's Cuisine is all about the essential flavor of a fresh ingredient combined with a pure smooth sweetness and that final lashing of hot oil infuses the green onions and ginger into the Flesh of the fish and enriches the soy and it is that Harmony of all that coming together tha

t makes it so special thought to have originated in the guangong region of China and essentially absolutely delicious you can vary the aromates and obviously the fish but it is its Simplicity and the to the table of that hot oil being ladled over that finishes it off for something so oily the freshness that runs throughout out is really light any final thoughts it's one of the best things I've eaten for a while actually yeah so exciting as a dish and as a technique bit of theater worth it Italy

Spain France and China any favorites today this one although the first two like Mega achievable this as a dish I think is my favorite the the techniques of just simply batting your meat is the way forward comment Down Below have youed Ed your meat or have you used any of the other cooking techniques yourself and we'd love to hear of other ones we may not have tried comment down below oh no