Clear Bread
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- Опубліковано 25 вер 2022
- I have always enjoyed attempting transparent recipes, including the clear lemon meringue pie and clear tacos to name a few, but this one seemed a little different. Based on a restaurant called El Bulli this transparent ‘bread’ or clear bread or even crystal bread - whatever you want to call it, got a few requests from you guys over the last few Months and I was keen to give it a try. It’s supposed to taste like bread once done, as the video shows, itt wasn’t easy and there was no way my first experience of tasting truffle was to be on this thing so I made some tweaks… anyhow, enjoy and if you want to try it the write-up has some suggestions based on my findings! Good luck!
For more clear recipes, including the clear lemon meringue pie check out this playlist • RAINDROP CAKE
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Ingredients list:
650g still mineral water
20g kuzu flour
20g potato starch
Sunflower oil for brushing
To serve on top
Sour cream
Slices of prosciutto
Truffle (if you like?!) or chopped cooked mushrooms
Recipe method barrylewis.net/recipe/clear-b...
#barrylewis #clearrecipes #clearfood - Навчання та стиль
For more clear recipes, including the clear lemon meringue pie check out this playlist ua-cam.com/video/etN46kwQEVU/v-deo.html
Ingredients list:
650g still mineral water
20g kuzu flour
20g potato starch
Sunflower oil for brushing
To serve on top
Sour cream
Slices of prosciutto
Truffle (if you like?!) or chopped cooked mushrooms
Full recipe method here with my own tips and hints based on this video if you want to try it! barrylewis.net/recipe/clear-bread/
would you get another dog so Boston doesn't feel lonely
Oh my gosh!
:P
2:16 nice homer your holding
I would love a "Barry Bodges it" series- where you try and figure out what easily accessible ingredients could be used instead of ingredients that are hard to get.
barry-rigged recipes
Brilliant idea😅
For future reference- 1ml = 1g when measuring water (other liquids will have different densities, but milk is pretty close to this as well) because the gram was originally defined as the mass of 1 mL of water 😊
Was going to mention this too. A much easier way to measure liquids of water density. Basically anything that doesn't separate from water will weigh the 1ml=1g . Oil being something that floats on water is less dense so therefore weighs less but even something like double cream can still work the same, as strange as it seems at first.
More specifically, they're defined as one cubic centimeter of water. The meter is the basis for them, not the liter.
it's at a particular temperature, so just getting the mass, which you can't do with a weigh scale, without expensive calibration, would be fine.
Well kinda, depends on whats dissolved in the water, your altitude (pressure) and the temperature, its 997 kg/m^3 so near enough at standard conditions
@@Shrimplington yeah but usually its close enough for cooking and general purposes not to rly matter
I would love to see an ENTIRE Clear BURGER!!!! Like tomatoes, beef, bread, lettuce the whole 9 yards. I would watch a movie on you making clear burger.
Did you see the video on the clear sandwich another UA-camr made ? She did everything down to cheese.
I was just about to go to sleep (2am here) and Barry uploaded "Clear Bread" and I just *had* to know
I love going on these adventures with ya Barry (and Mrs B, and kiddos)
Thanks a bunch :)
@@mrbarrylewis Same 'ere its currently... 1:54 am and i just have to know how this turns out
Coming back after not having watched your videos for years and I've got to say. You haven't changed a bit, you stay true to who you are!
Your wife's patience with you is admirable.
When i soak dried mushrooms i usually use the water, which has an intense and amazing flavor now, to cook rice or as a soup base, adds a little something :)
That's a great tip! Need to try that if I happen to find myself in the possession of dried mushrooms.
You're definatly family friendly as I did not think it looked like a big jug of lard 😂
Definitely
Yea no....
It looked like sperm.
I thought it looked like a jug of glue, but I am quite family friendly in my thinking
@@erinasnow well you can kind of use it as glue...
Ferran Adria is considered to be one of the fathers of Molecular Gastronomy, a term he no longer uses. Barry....if you want to do some crazy things along the lines of foams and gels and various caviars made from every food under the sun, that is the guy to be looking into.
Kudzu and Arrowroot are totally different plants. Arrowroot is a tropical plant and it produces tubers. Kudzu is a vine, and it is actually a major invasive species here in the US. They are all over the place, and I imagine the reason they are used so much in East Asian food is because of how ridiculously fast it grows, so everyone could get their hands on it.
Kudzu actually grows from tubers too. That's one of the reasons it's so hard to get rid of. It's also known as Japanese and Chinese arrowroot.
However, it IS two different plants in the US, as arrowroot is used in making teething cookies for babies and there is no commercial application for kudzu in the human food chain. Save for imports
Commercial arrowroot is rarely made from true arrowroot. Yams, tapioca, taro, kudzu are all sources of starch sold as arrowroot. They should however all specify the actual source plant, but if a recipe calls for arrowroot, you're usually safe using whatever is sold in your local market as arrowroot, even if it isn't true arrowroot.
Kudzu is a vine that is called the Japanese Arrowroot. This stuff was growing everywhere when I was a kid. It choked out so many native Southern US plants. I can remember seeing buildings, phone/electrical wires and trees just smothered by Kudzu. It grows so fast. Thankfully a college student figured out how to kill it off (I think he went to the University of Georgia, but I’m not sure.).
Goats love kudzu, and there are people who rent out goats to clear kudzu where I'm from.
Living in South Carolina, I can confirm that kudzu is still absolutely everywhere along highways and stuff here. Anyplace where there's a long stretch of wilderness or a tree line at the edge of rural property, it's likely you'll find the stuff coating every inch of ground and dead or dying trees.
@@Jennifer-wy3lr I was always told it was toxic to livestock. Maybe goats are special? I have no clue.
Yeah, it’s amazing how fast it grows. The in-laws got rid of the cattle, and now the blasted stuff is starting to attach to the side of my home.
I am not a fan.
Yes, I remember well as a kid when we traveled by car we saw kudzu by the side of the road everywhere in the sixties and seventies. I did look up Kuzu (Kudzu) Starch and Arrowroot Powder is recommended as a substitute.
"This just felt like baked starch" - that's because that is really all it is, Barry.
Paused the video to say: Barry! Have you not heard of Ferran and Albert Adrià? Masters of cooking and, in particular, molecular gastronomy? Their restaurant, El Bulli, was legendary! I’m sure they’ve published a bunch of cookbooks that might blow your socks off!
Such Wholesome UA-camrs should not feel any wrath . I hope you reach 1 million subscribers by the end of the year ! Been watching for 4 years now and I have seen such progress and happiness throughout the years. Please keep it up, either on this platform or maybe even national television.
Clear tacos!!! That's what I was trying to recall for a main when I suggested doing a full clear-food meal on Twitter... :D
Well done for persevering Barry - it seemed pretty frustrating! Not sure I’ll give this one a go.
Quicker to buy a loaf of bread and eat it blindfolded lol
I definitely appreciate all the work that goes into this!
Yes Barry, a big jug of lard was definitely what I was thinking too 👀
Glad I'm not the only one😂
😂
Am I the only one that thought the first deflated one's looked like used 😶🤭 remembers me of the time I took my kid's to the beach and some were lying about and my son said "balloons" & went to pick them up. Never ran so fast 🤢😂
My google search results-The kuzu plant is sometimes known as Japanese arrowroot. But kudzu root starch should not be confused with arrowroot starch. While both kuzu and arrowroot starches are made by a simple, natural process, Kuzu is far superior in jelling strength, taste, texture, and healing qualities.
"Healing" qualities
This seems like it will make amazing candy. I love Turkish delight (old recipe no gelatin)
So, Ferran Adria (pronounced add-ria, not as Age-ria, like you'd say Adrian) was the guy behind El Bulli, which was a three Michelin starred restaurant in the Basque region of Spain, he developed molecular gastronomy (the sort of cookery that Heston Blumenthal is famous for). This guy being the brother of Ferran is of massive significance.
Albert was also an intricate part of elBulli
El Bulli was in Catalonia (Roses), not the Basque Country.
I’ve been baking for years and the clear loaf was the best looking so far where ever it is!
for water it is 1:1 ml to grams, it's why a lot of digital scales will have a ml option :)
Always a pleasure to see you Barry!😊 much love from New York!!
I love how dedicated you are to making stuff. Great video
I love that every attempt to make anything transparent almost drives Barry mad :D Yet - he succeeded in the past and succeeded today!
This bread is clearly amazing. Cheers, Barry! ✌️
This recipe is very similar to one that I use in science lessons to make bio plastic. It’s just cornflour, glycerin and some form of edible acid, with a hint of food colouring. Pineapple juice works nicely to make something that tastes okay. Unfortunately it has a snotty texture
That loaf pan would be fantastic for mini meatloaves!
I like my bread white, doughy, and opaque, with a nice golden crust! 👍 Glad I could help!
I love that Barry is busy giving a thorough description and expectation, meanwhile Mrs. B gives a sniff and dives in while ignoring his narrative 😂
Silicone loaf pan? That's a large ice cube tray 😂
Good idea for future usage! Mega cubes!
There is a difference between Kuzu and Arrowroot. A company called Eden makes organic Kuzu Root starch, just a FYI for people doing this.
At this point you're contractually obligated to make an entire clear meal 🤣
This is freakin awesome! You're an inspiration for my own food channel. Thank you! 🧡
youve made clear ketchup, bread, and bacon, now all you need is clear lettuce, tomatoes, cheese, and beef and you can make a clear big mac!
Clear bread!!! 😮🤩 If you fill them with fruit jelly you could make large gushers! Or clear poptarts!!!
U remind me so much of my dad and I absolutely love it.
Hiya Barry. I actually work in your local "upper class supermarket" (W). If you ever need mushroom-type truffles again, check the oils aisle, opposite the freezers. You're welcome ☺
I recently tried Porcini (penny bun) and is super nice. I'm off tommorow and foraging for more.
Kudzu the green that literally eats the south. the flowers smell like grape sweet tarts.
oooh didn't know that!
I love the clear recipes
You should make Canada's beaver tails! Amazing. Love the way Boston sits so handsome!
Awesome Video Barry Lewis
Barry!
Clear bread with some clear topping together with a clear tomato soup and some clear wine!
LETS GOOO!
First time seeing you and enjoyed this so much!
Great job Barry! I wouldve loved to see a big one - I'm wondering if the "dough" behaves differently if you have more of it in the mold
Cornstarch goes cloudy when its used, but Arrowroot will go clear, so good for sweet and sour sauces for example
Can you turn the failures into clear breadcrumbs, to make fried chicken that looks like regular chicken?
The joys of gluten free baking. You should maybe try some more gluten free baking as it is a real challenge. The challenge is what you have experienced here is that gluten helps keep the structure. When it rises the shape and structure holds. However people like myself who have coeliac disease cannot eat normal flours from wheat and rye so have to bake with gluten free flours such as rice flour.
Unsweetened apple sauce can be quite good to replace gluten for bread/cakes. The pectin does a sort of similar job, gives some fluff and bounce anywho
this is just a japanese dish called kudzumochi (葛餅), but baked 😂
alligator tastes like chicken because they are closely related and they both use their muscles typically in bursts
Great vid as always you'll be on 1 million subs by next week 😀
Hi Berry its been like a bit.. ive missed you. UA-cam has not been cool with you as suggested view... until today!!! Nice to have you back in my life and i didnt realize how much i missed your content. "Comment coming from Oct 11 2066." heard it here first!! Barry has defied time.
That Feathers McGraw water bottle is awesome!
that really is it best water bottle in the world XD love it
haha yes, i'll take it to tennis tonight
Feathers McGraw is iconic 🐧
Best cooking channel on UA-cam…
certainly the most down to earth cooking channel
I appreciate that, although I disagree lol
Corn starch and arrowroot are used to thicken. The difference is arrowroot will allow a clear broth to remain transparent while corn starch will turn out opaque.
We learnt this when I was at school in the 60s. We made a fruit flan and were told to use arrowroot for a clear jelly to cover the fruit.
Ferran Adria used to run El Bulli. It was regarded as the best restaurant in the world for a number of years. If you get the chance, look up the documentary "El Bulli: Cooking in Progress " You wont regeret it
Thank God for her, she was not waiting around for you to keep talking and talking, she went right in for the taste test lmao
Clearly this is the superior bread recipe
you just know Barry had to remind himself he's a family channel with the jokes he wanted to make.
"Visually represent the fungi"....dude you crack me up!
They are fungi and you're a fun guy but it is a fungus.
YAHAHAHA THE FINISHING SLAP, I love it.
It's the rice flour that makes it taste like bread - if you ever bake gluten-free you'd find that corn and buckwheat flour, on their own, have a bitter taste, but add some rice flour in and it makes it taste like 'real' bread or cake... the consistency is, on the other hand, a completely different story.
Leave it in the oven to cool in the oven so it doesn't go crack the oven pull up the moisture out, just like dehydration
you should have your own cooking show for clear foods
I love your mini chopper, tried to buy one but sadly they aren't available in Australia😞
Maybe as cake decorations eg ghost or crystal/ice chards. I can imagine at a kid's party with a frozen theme? You could layer up this bread with tastier bread & fillings.
I don't remember if you have but I would love to see you attempt the rain drop cake
Actually early for once~! Looks interesting~!
It certainly was interesting lol
I normally measure liquids like water and milk on the scale in grams. They're close enough to 1ml = 1g for it to not have a massive impact on home cooking - if a recipe calls for 500ml of stock and you only add 490ml, I don't think it would ruin the dish. You can do similar for oil if you adjust slightly (more dense than water) but I always forget to adjust and it works out fine. Anything to save on cleaning up!
Oil is less dense
Seems like clear crisp bread 😄
FYI, 1 cubic centimeter (cc) of water is 1ml and should weight 1 gram, hence it has a density of 1.0g/cc. I suspect the discrepancy you noticed is due to the tolerance of you scale, which for cooking is usually not a factor. The metric system is pretty cool, as it's full of correlations like this.
Brother called Ferran , not essential, i.e Ferran Adrià the father of molecular gastronomy, widely regarded as one of the best chefs in the world 😊
I can feel some of Mr. Bean influence on the production. That was fun! haha
I've never seen something so cursed, yet so revolutionary, in my entire life.
Do the same with tapioca starch, when you deep fry it, it puffs up like those prawn crackers
Mrs. B trying to save Barrys sanity lol
I'd vote for the failure(s) being related to not using Kudzu as the recipe called for. YMMV.
When you got them out the oven and said can you see that? , did anyone say to the screen, no! Where are they ? 😂😂
haha!
Would you try to have a go at Danish smørrebrød? I'd love to see what you can come up with.
WHERE did you find the Feathers McGraw Water bottle???? I NEEEEEED IT! Never mind, I found it.
I'm not well but thanks for asking Barry 🥴
First time I ever heard anyone say "Bloomin onion" not talking about that appetizer from outback lol
His brother is another renowned chef and owner of the Michelin stared El Bulli restaurant !
Transparent bread.... what the heck. Very interesting.
You made a batter that looked like spunk and it came out like used condoms, I have no words besides that.
Hi Barry. Wouldn't arrowroot work better then cornstarch??
4:28 when people say clear your mind
My mind when it’s “clear”
That's part of the beauty of metric. 1L of water is 1kg
Oh my GOD I need that Feathers McGraw water bottle
Water ml/g is the same but tap water is full of dissolved solids. We have around 440ppm water here 390ppm of which is calcium carbonate - limescale along with magnesium stearate
I mean if you had 25g of salt to water it still looks like water but will weigh differently
Ok :)
also, 1cm³ is basically one gram. so one ml of water is 1cm³
Kuzu and arrowroot (not the not quite arrowroot - tapioca flour sold as arrowroot)come from different plants with slightly different properties and nothing like cornflower that reacts differently with heat and re-heating. 🤓
I need a shirt that says “just grab a cracker out of ya larder” 😂😂😂😂
Homer is backkkk ! 😁
Had a holiday
My mum needed to find a truffle for work (she’s a science teacher) and phoned a local 5* hotel and bought one from them. Something to try if you need one again?
haha yes there aren't many 5 star hotels near me, but deffo a great idea!
I remember bizarre foods had one episode that did an „essence of bagel“ drink by extracting the flavor with hightech centrifuge machinery you might want to do a modernist cuisine lab tour ask them if a transparent bread is possible it might even help for other foods? Obviously there is some limits with homecooking vs a lab but they might know more about foodreactions that can be tried at home 😅
4:28 I think everyone knows what that looks like!
Just wondering if you have tried American biscuits and sausage gravy?