As some posters have already pointed out, subbing pumpkin for eggplant was a big mistake. Pureed pumpkin is sweet, starchy and rich, so it readily complements the other ingredient layers. In contrast, mashed eggplant is slimy and pretty flavourless if it isn't helped by roasting the eggplant first to dehydrate it, then adding seasonings, thickeners and acids (e.g. tahini, garlic, lemon juice, cumin etc. in a baba ganoush). Then you compounded the error by dousing it in grease to make it even more sludgy and unpleasant. Shinomiya might've been a jerk, but he did have a point; be very, VERY careful if you want to change a recipe.
loooll i doubt babish interested with dishes that too much delicate work to do. like puff pastry dough i doubt he even enjoyed it as i saw in some video he done the dough in spartan way. though i like his way doing it to explore cooking, he isnt afraid of failing which give me courage to try it
Food Wars: this terrine is so good it makes your clothes vaporize Feast of Fiction:..........**jumps through hoops to try and not say it's absolutely disgusting**
Shinomiya’s was vegetarian for the class he taught.Tadokoro and Soma made a Terrine themselves in their little Shokugeki vs the alumni. That Terribe was both meat and veggies.
I think that using allspice in each layer is a bad decision even if it's in the official recipe. Each layer should have it's own complementary spice pallet.
Have to disagree. The official recipe seems to be missing a couple of steps (or at least a few footnotes), probably to make the specifics a lot easier to follow in a highly complicated recipe, but you need something to bring all the layers together. If you were doing this with two or three layers, you may have different spices, but with seven you at most would have a very subtle variation.
I'm aware of what they said - I've seen the animation and remember this episode vividly. I also have the recipe book manga special with this recipe in it. If you do too much to the spices, it'll have the opposite effect - by putting allspice in every layer, it keeps the spice uniform, adding to the depth and opening up the palate, while giving the vegetables room to shine. As they stated, they changed a few things, and used eggplant which was probably a mistake due to its propensity to absorb moisture, which delicately impacts the flavour. I don't see why the creator of the recipe (a very famous Japanese chef) would change the spice mix in publishing at risk of compromising the flavour, when it's the simplest part of the recipe.
its a good idea, but if the recipe wants to use allspice on all layers, i think they should decrease the amount on some layers. not all ingredients taste good with heavy seasoning, some ingredients already good even with light seasoning. because these layers are side by side, by decreasing amount of spice in some layers, it reduce how our tongue start rejecting something that already too much given. like, you know every ppl tongue has their limit how much salty, sour, sweet, bitter amount of food can pass the mouth.
I love that even while living your own lives, you still find time to give us content. I can't say I'd ever make *this* particular dish, but I love the dedication to it. Love you guys!
@Clinical Depression yah that confused me. terrine is made with gelatin, and that's shown in the show so....I was curious where the gelatin would be. It CAN be made with meat, but I didn't get any indication this was. In fact I figured it was more that the vegetable flavor was infused into the gelatin as it 'brought out the flavoring of each'
@@txferretgirl I am a professional chef, the gelatin in terrines is normally formed from the meat itself during the cooking process the fats in the meat should break down and form the gelatin, what he is using in this video is called a "Panada" it is a binding agent to help make the terrine more stable and firm so that the terrine will hold it's shape. If you wanted to make a vegetarian terrine you would use a vegetarian gelatin alternative like agar agar powder. This would be most like a coarse terrine but most smooth terrines should be progressively ground down through a grinder until smooth then add panada and garnishes put into a mold with heat safe plastic wrap and cooked until done.
@@srg1061 I agree, I was shocked they didn't use aspic for all the layers and the outside coating, also the highlight of every terrine is seeing the component in each layer like what Megumi did in the anime, you could see the vegetables in each layer (half of cherry tomato, slice of the vegetable) and not just a mush like baby food
I'm currently in culinary school learning how to make pates and terrines as we speak! It's so cool seeing you guys tackle something a bit more challenging and it just shows how much you guys have grown in your culinary skills! I love you guys so much! Keep it up! 😊💖 Edit: OMG THEY LIKED MY COMMENT!!! I’m literally crying 😭
that glicenning efect is due to acutal gelatin pored in to the conteiner after the terrine leaves the oven, terrine is most literally meat and vegetables gelatin, i used tu work in a place in portugal that used to make a similar dish and honestly you guys nailed it!!!!!!! really great video.
I'm going back to your videos after years, and I just wanted to say that I appreciate how transparent you guys are about the difficulties you encountered while making this.
Ya guys in the comments do realize there were 2 terrines in the show right. The iconic Vegetable Terrine is not what is shown here. The RAINBOW TERRINE from the shokugeki against Shinomiya is what this video is about since the manga actually gave the recipe for it, but not the vegetable one.
Ohhh, I'll second that. I've never seen this anime but sacher torte is one of my favorite desserts EVER. Who knew chocolate and jam could go so well together... I'm not even a chocolate person lol
For starters, love this video and impressive! Second, Jimmy I know this is out of topic, but CONGRATS FOR BEING IN THE LIVE-ACTION MULAN MOVIE! I can’t wait to see you and the movie!!!
This is one of the most ambitious projects EVER. And like they said before, it’s very difficult to incorporate 7 layers and have them all taste good with each other and 2 sauces. At least one combination might turn out disgusting, and they even tackled the variant that included ground meat.
Terrines? This has to be one of the most ambitious and hardest dishes you guy attempted. A normal terrine is hard enough, but the one from food wars? Mad respect at the outcome though and it looked beautiful
right? I'm pretty sure they put some store bought nachos and then just dropped some cheese and cooked ground meat on top and called it "whatever show nachos" at some point lol
I don't know why I thought this dish was vegetarian. XD I forgot there was meat in this. I always was curious on the flavors of all those layers but scared at the same time. I don't think I'll make this one. I did make the apple risotto. ❤ It was so delicious!! 👌
The recipe they used here wasn't the one from theanga/anime, which used only pork and chicken liver.....but you could easily take both of those meats out and substitute them prolly for mushroom and tofu But the dish itself is a "french meatloaf" lol so the meat is kinda essential
@@pvtrowden that's her point in Shinomiya's exam but during the shokugeki she made her own interpretation of the dish you can even see Soma doing prep work on the meat.
Looking at the layers you created in the Rainbow Terrine, I guess spending an hour or two trying to get this effect will take some serious cooking skills. I have a lot of patience, but I need to check whether I can get the different ingredients used in each layer. The recipe calls for vegetables such as shiitake mushrooms. Additionally, the recipe requires the use of several spices such as allspice, and the preparation of a herb sauce using perilla and pine nuts. The different layers had to be carefully assembled and chilled in the refrigerator for several hours before serving. I think I'll devote a holiday for trying this out. Meanwhile, I'll scout around to get all the ingredients. Thanks for sharing.
Sorry to say megumi had sun dried tomatoes if u guys watch the exact recipe on the show it turns out better in serious I did it exactly how they did it and it was delish
So to my understanding you need to add gelatin/aspic to the terrain mixture or cover the outside with it. That gives it the shiny outside and easy slicing.
I loved it, gonna make all of your dishes one day, just finished the 4º season of shokugeki no soma and i'm so happy i found your vids, i'm watching every one of them!!!!!!!!!!
We totally had to do this in culinary school. Hell on earth for a plucky 16 yr old (when I was in the school) but we had to mousse everything with fine mesh and pork stock laden gelatine to bind instead of egg and a parma ham exterior.
I actually made this recipe from the anime last year i think, honestly i liked it, not on clothes exploding level, but overall pretty good, ended up eating all of it over the course of a few days, and i was less careful than you guys when making it actually, for pure laziness at the time i made it rougher, bigger bits, i grounded all-spice in my mortar and pestle (worst part), i did use the pumpkin, i don't know, personally i would make it again, but with a few changes so it would look better and have a better texture (guess could try to improve flavour aswell), i am a cook after all xD Nice video tho, keep at it!
Carrot layer- Boil carrots. Puree in blender with chicken gravy (Velouté). Season with white pepper, nutmeg/allspice, and salt. Use sheet gelatin to set . Pumpkin layer- Combine canned of pumpkin puree with bechamel steeped with basil bouquet garni. Season with white pepper, nutmeg/allspice, and salt. Use sheet gelatin to set . Tomato layer- roast cherry tomatoes with scored skins. Gently peel cherry tomatoes. Prepare tomato puree with more basil bechamel. Season with white pepper, nutmeg/allspice, and salt. Use gelatin sheets to set. Shiitake layer- Roast fresh shiitake mushrooms . Puree with veal gravy(Veloute). Season with salt, pepper, and nutmeg/allspice. Use gelatin to set, Beat layer- Roast beets. Puree with duck gravy (brown sauce). Seasons with pepper, nutmeg/allspice, and salt. Use sheet gelatin to set. Rhubarb layer- Boil rhubarb until tender. Puree with chicken stock. Season with salt, white pepper, and nutmeg/allspice. Strain through a fine mesh filter. Use gelatin to set. Potato layer- Boil Yukon gold potato. Prepare a thin puree with cream. Season with salt, white pepper . Use gelatin to set. Spinach layer- Boil spinach. Puree with fish stolk, dashi would be on theme. Season with white paper, nutmeg/allspice, and salt. Use gelatin to set. In a patte place rows of roasted cherry tomatoes, pour tomato layer over cherry tomatoes. Refrigerate until mostly set 1-2 hours. Pour carrot layer over tomato layer allow to mostly set 1-2 hrs. Pour pumpkin layer. Set. Pour potato layer. Set. Pour spinach layer. Set Pour roubar layer. Set. Pour beet layer. Set. Allow to set fully for 24 hours. I would enjoy making a smaller mold that would allow for higher impact with the layer transitions. Serve with vegetable crisps.
I'm a huge fan of the command zone, and imagine my surprise when my girlfriend (who's not into magic at all) put this video on and I see jimmy on here! Really nice surprise and nice video!
Lots of great food wars recipes and you only have recreated a small fraction so far I especially hope to see a you recreate bear meat dish or soba dish from that anime
Here's a challenge: Make a food that has ingredients that is listed alphabetically. Non must be repeated. And their name must be the base name of the ingredients. No brand name. I hope you could do this😊
This recipe is oddly meat-heavy (even if it's listed like this in the manga), a vegetarian variant would more closely match the colours shown in the animoo. And it'd probably be easier to mimic in terms of visuals as an aspic.
"Shining, glistening, and gelatinous" I'd assume an aspic or unflavored gelatin. I know the English translation of the manga doesn't list either one, but that's the only way to get those three textures from these ingredients. Unflavored gelatin would be a bit bland and rubbery. Konnyaku is a possibility, but I wouldn't. Not for a first batch. Or third. :D I would make a large batch of aspic, use something mild like chicken feet. Add some flavors if you like. Then before it sets, mix it into each of the pate that you made, layer, repeat. It will be "loose" and harder to keep the layers separate, but you could throw the terrine into the fridge or freezer for a couple minutes between layers. You could skip the egg and cream on some of the layers, and all that allspice, or you could add the allspice to taste in the aspic. Otherwise, not sure how you're supposed to get that texture/appearance. :)
Now it is stuck in my head, so replying to myself. Aspic: Chicken feet, bring to a boil for a couple of minutes until it's foamed and scummy. Strain, rinse, clean the pot, add the feet back in, a bit less salt than you'd think, and maybe a pinch of allspice, and bring to a simmer. Should have enough liquid at the end of a few hours of simmering to make a quart. Season each layer so it tastes good on its own. Don't go for crazy flavors unless that's what you're looking for. Carrot layer, just minced/processed carrot enough butter to cook to however firm or soft you want it. I'd err on the firmer side for texture. skip the chicken. Spinach layer, the same. Mince it fine, cook in butter, adjust salt/seasoning, strain it out until it's dry-ish. Zucchini layer, I'd mince it, salt it, and let it weep through a strainer. Once it's lost most of its moisture, give it a quick rinse, pat dry then maybe give it a toss in melted butter, but go for dryer when you're done. Pumpkin layer, If you skip pumpkin, I'd go with an acorn squash or maybe even butternut or sweet potato. Small dice or a quick blitz, cook until semi-soft in a bit of butter, drain. Mushroom layer, blitz, cook in butter, drain on towel or paper towels. They hold onto moisture like crazy, and like the spinach layer, you'll want it "thirsty". Tomato layer, sun-dried tomatoes, rough-chop with knife or very quick blitz. Don't want them too small. Cook in olive oil and butter, drain. You could add some mild herbs, something like shiso to tie-into the sauce, or maybe a little apple-cider vinegar or black vinegar while cooking, if you like the little extra acidity. Potato layer, Boil and mash, season with a little butter, maybe some garlic or ginger, depending on what you're feeling. You'll want something to boost the flavor here a little. Skip the cream/milk/sour cream or whatever. Freeze the terrine pan/mold, or get it really cold. pour in a little aspic, turning the mold to get a thin coating on the three sides. The cold should make the aspic gel quickly. Toss it in the freezer for a minute, take it out, turn, repeat until there's an even coating. It helps if the aspic is cool enough to be threatening to 'set' but warm enough not to. All of the layer ingredients should be room-temp, nearly so, or slightly chilled. Choose the first layer, that's usually the one that will be on top, depending on your mold. Sometimes you don't invert, then just choose which is top. Stir in a little of the aspic at a time until you get a medium-thin mix that is almost pourable. Pour/spoon/ladle it into the mold, jiggle and tap on the counter as you do to get rid of some of the air bubbles/hollows. Put it in the fridge until it's almost set, unless it already is. Pick the next layer, repeat. Each layer will have aspic, each should be just barely or not quite pourable. Keep going, then pour a thin layer of aspic over the last layer, cover and put into the fridge for a few hours or overnight. If the surface isn't glossy, get nearly boiling water, heat a knife in it, and smooth it over the surface, re-dipping as you need. If you're having a hard time getting it out of the terrine, dip it in hot water, or use a propane torch to heat the mold if it's a metal mold, and if you didn't line it with plastic-wrap. There's different kinds of molds. You want what's easiest for you. If you don't have a multi-piece mold that makes unmolding easier, use plastic wrap after a quick brushing of the inside with oil or butter or cooking spray. Something slick that the plastic can stick to until the aspic lining is in place. If you're good at lining, you can do smaller portions with a teacup or shot glass. Same principle. More work. Oh. This one, you don't need to bake. All the ingredients are cooked. Just chill thoroughly. Remove it and let it warm some before you serve it. It'll help with unmolding, and give you a glossier texture on the surface. Fill a pitcher with hot water, and soak your knife in it for a few seconds between slices if it gives you any trouble. Okay. my OCD or whatever is satiated. :)
As some posters have already pointed out, subbing pumpkin for eggplant was a big mistake. Pureed pumpkin is sweet, starchy and rich, so it readily complements the other ingredient layers. In contrast, mashed eggplant is slimy and pretty flavourless if it isn't helped by roasting the eggplant first to dehydrate it, then adding seasonings, thickeners and acids (e.g. tahini, garlic, lemon juice, cumin etc. in a baba ganoush). Then you compounded the error by dousing it in grease to make it even more sludgy and unpleasant.
Shinomiya might've been a jerk, but he did have a point; be very, VERY careful if you want to change a recipe.
As a person who cooks, I agree this was super weird. I was shocked when they did this.
I wouldn’t replaced it with a well spiced sweet potato to emulate the texture and taste of pumpkin
D8 Ew.
Another problem is that this dish is a vegetarian dish so it would be sweeter than meat
Someone pointed out sweet potato, but I was wondering why they didn't just use butternut squash or something.
fake: clothes not blown off and no drolling/tears/angels
They didn't like it that much.
@@ThePhoenixFlight how
The best part is that CLOTHES are fake
They put vinegar and it change the taste.
YT:DEMONETIZED!!
According to Dr. Stone" you can make cola with limes, cilantro, honey & fizzy water. I'd like to see you attempt that.
Tommy Jones I would love to see this
That One make it a challenge where they can’t use any 21st century technology
YESS. ME AND MY SIS JUST WATCHED THAT EPISODE.
Duh... Sprite is just lime and carbonated water. All you need is to mix fizzy water with the extracts
@@HelloItsMikkan Pretty sure there's something else in Sprite.
We totally need to challenge babish with this dish and see what he could do
loooll i doubt babish interested with dishes that too much delicate work to do. like puff pastry dough i doubt he even enjoyed it as i saw in some video he done the dough in spartan way. though i like his way doing it to explore cooking, he isnt afraid of failing which give me courage to try it
hasta lavista on the other hand, ChefPK might be a challenger
Just challenge him with "every veggie terrine" like every meat burrito.
Panda MainiaK and afterwards they should play magic
He recently made a rainbow terrine... just not this one.
Why is no one talking about how this was supposed to be a vegetarian dish...
Exactly
I was looking for this! maybe if they were all veggies the flavors would be better
EXACTLY
But didn't they say they were making a Pate? So they probably did use liver somewhere there
@@HavaNDay no it was a terrine which can be based on veggies only (same with pâté tbf), although it's usually made with meat it isn't necessary
Food Wars: this terrine is so good it makes your clothes vaporize
Feast of Fiction:..........**jumps through hoops to try and not say it's absolutely disgusting**
Must have been the pumpkin and eggplant switch lol.
*Feas* of Fiction huh?
to be fair, nearly any dish in shokugeki will do evil things to your clothes and your body. (peanut squid)
No that one was apparently gross in the show too
They changed the recipe. So it screwed everything up. Thank goodness it's megumis recipe if its shinomiya they'd be dead
Am I mistaken, but wasn’t the food war terrine vegetarian?
Definitely
I believe there was 3 terrines, but the very first one was vegetarian
Shinomiya’s was vegetarian for the class he taught.Tadokoro and Soma made a Terrine themselves in their little Shokugeki vs the alumni. That Terribe was both meat and veggies.
And i think on the food wars it is gelatin layer
Exactly, Shinomiya’s recette for the class only had vegetables.
Soma and Megumi’s version of the terrine included meat.
Chef shinomiya would fail you for changing his reciepe
Have you even read the manga dude?
But pretty sure this is Megumi's recipe
@@needbike6495 he even changed megumi's recipeeeee
I think that using allspice in each layer is a bad decision even if it's in the official recipe. Each layer should have it's own complementary spice pallet.
That's exactly I was thinking about! It would taste so much better with different spices.
Have to disagree. The official recipe seems to be missing a couple of steps (or at least a few footnotes), probably to make the specifics a lot easier to follow in a highly complicated recipe, but you need something to bring all the layers together. If you were doing this with two or three layers, you may have different spices, but with seven you at most would have a very subtle variation.
@@Draaza It was described as each layer bringing out all of it's vegetable so each probably has a diferent spice mix.
I'm aware of what they said - I've seen the animation and remember this episode vividly. I also have the recipe book manga special with this recipe in it. If you do too much to the spices, it'll have the opposite effect - by putting allspice in every layer, it keeps the spice uniform, adding to the depth and opening up the palate, while giving the vegetables room to shine.
As they stated, they changed a few things, and used eggplant which was probably a mistake due to its propensity to absorb moisture, which delicately impacts the flavour. I don't see why the creator of the recipe (a very famous Japanese chef) would change the spice mix in publishing at risk of compromising the flavour, when it's the simplest part of the recipe.
its a good idea, but if the recipe wants to use allspice on all layers, i think they should decrease the amount on some layers. not all ingredients taste good with heavy seasoning, some ingredients already good even with light seasoning.
because these layers are side by side, by decreasing amount of spice in some layers, it reduce how our tongue start rejecting something that already too much given. like, you know every ppl tongue has their limit how much salty, sour, sweet, bitter amount of food can pass the mouth.
I love that even while living your own lives, you still find time to give us content.
I can't say I'd ever make *this* particular dish, but I love the dedication to it.
Love you guys!
When he was showing off his knife skills I was thinking: Dang he better not cut himself on the face.
Koko Queen same here that was hazardous! Lol
YES. The entire time he was posing like an idiot I was thinking "How much more stupidly WEEB can you get?!"
And I hate the term "Weeb"!
I feel like it is missing a layer of geletin around it
@Clinical Depression yah that confused me. terrine is made with gelatin, and that's shown in the show so....I was curious where the gelatin would be. It CAN be made with meat, but I didn't get any indication this was. In fact I figured it was more that the vegetable flavor was infused into the gelatin as it 'brought out the flavoring of each'
@@txferretgirl I am a professional chef, the gelatin in terrines is normally formed from the meat itself during the cooking process the fats in the meat should break down and form the gelatin, what he is using in this video is called a "Panada" it is a binding agent to help make the terrine more stable and firm so that the terrine will hold it's shape. If you wanted to make a vegetarian terrine you would use a vegetarian gelatin alternative like agar agar powder. This would be most like a coarse terrine but most smooth terrines should be progressively ground down through a grinder until smooth then add panada and garnishes put into a mold with heat safe plastic wrap and cooked until done.
@@srg1061 I agree, I was shocked they didn't use aspic for all the layers and the outside coating, also the highlight of every terrine is seeing the component in each layer like what Megumi did in the anime, you could see the vegetables in each layer (half of cherry tomato, slice of the vegetable) and not just a mush like baby food
precisely...what's shown is not a damn terrine without gelatin
it was meat if i recall correctly
It’s not glistening and gelatinous because you didn’t aspic it
A lot of terrines made for show will get covered in aspic so they glisten
Jimmy: This is weird...
Jimmy a few moments later: *keeps eating*
😂
Jimmy: don’t recommend people do this at home
Me: I’m gonna make it
just do it somewhere else then :v
Me : I'm gonna make it. At my aunt's place.
Dustin La Wheat same.
Challenge Accepted!
Did you make it?
I'm currently in culinary school learning how to make pates and terrines as we speak! It's so cool seeing you guys tackle something a bit more challenging and it just shows how much you guys have grown in your culinary skills! I love you guys so much! Keep it up! 😊💖
Edit: OMG THEY LIKED MY COMMENT!!! I’m literally crying 😭
Who told you to change my recette? 😂
😂😂😂😂🤣🤣🤣 very underrated comment
Take simple requests?
I shouldn't, but...
Peanut butter tentacles...
*shivers*
that glicenning efect is due to acutal gelatin pored in to the conteiner after the terrine leaves the oven, terrine is most literally meat and vegetables gelatin, i used tu work in a place in portugal that used to make a similar dish and honestly you guys nailed it!!!!!!! really great video.
I'm going back to your videos after years, and I just wanted to say that I appreciate how transparent you guys are about the difficulties you encountered while making this.
Ya guys in the comments do realize there were 2 terrines in the show right. The iconic Vegetable Terrine is not what is shown here. The RAINBOW TERRINE from the shokugeki against Shinomiya is what this video is about since the manga actually gave the recipe for it, but not the vegetable one.
2:37 i heard chef shinomiya screaming in the background.."How dare you change my recipe..!!!"
Make Prince Leonhardt's favorite dessert called "Sacher Torte" from the Anime: "The Royal Tutor." 😁👌
Ohhh, I'll second that. I've never seen this anime but sacher torte is one of my favorite desserts EVER. Who knew chocolate and jam could go so well together... I'm not even a chocolate person lol
Yes.
The first time I had a sacher torte was for my 11th birthday!
Best birthday ever.
Chocolate and apricot jam go really well together.
I second this. That dessert looked so good that sometimes I found myself drooling.
Kudos to nailing such a difficult recipe!!! Knew you guys could do it! Here’s to more awesome work bringing fantasy food to life.
For starters, love this video and impressive! Second, Jimmy I know this is out of topic, but CONGRATS FOR BEING IN THE LIVE-ACTION MULAN MOVIE! I can’t wait to see you and the movie!!!
Wait whuttt? He's in the movie?!?!
I'm actually really impressed you aced the Terrine's look - I'm not gonna judge when I can just barely cook
Shinomiya : "You're fired !"
I LOVE HIS HAIR IT'S TERRIBLE
thank you so much for bringing this disaster into the world
The pain in your eyes is real on this one...
PK! How did I know you would be watching this
@@silverwolf722 I'm just hear for that Wig >]
Are you thinking of attempting this lol?
@@DrgnBrst2000 I could but man, I would have to have a reason to make a terrine lol
This is one of the most ambitious projects EVER. And like they said before, it’s very difficult to incorporate 7 layers and have them all taste good with each other and 2 sauces.
At least one combination might turn out disgusting, and they even tackled the variant that included ground meat.
Terrines? This has to be one of the most ambitious and hardest dishes you guy attempted. A normal terrine is hard enough, but the one from food wars? Mad respect at the outcome though and it looked beautiful
You guys are so wholesome! i love your vids, they give me life
Its like watching people complement an ugly baby lmaooo
About time they made something that isn't called "here's a simple recipe then name it after one from a show"
right? I'm pretty sure they put some store bought nachos and then just dropped some cheese and cooked ground meat on top and called it "whatever show nachos" at some point lol
The hardest is without a doubt Momo’s castle. That would take days upon days of prep followed with precision.
Dont compare that godly cake to this lol
Another Food Wars video! Yes! This fills me with so much joy since I'm taking a study break right now
I don't know why I thought this dish was vegetarian. XD I forgot there was meat in this. I always was curious on the flavors of all those layers but scared at the same time. I don't think I'll make this one.
I did make the apple risotto. ❤ It was so delicious!! 👌
The recipe they used here wasn't the one from theanga/anime, which used only pork and chicken liver.....but you could easily take both of those meats out and substitute them prolly for mushroom and tofu
But the dish itself is a "french meatloaf" lol so the meat is kinda essential
Tadokoro's Terrine has meat in it Shinomiya Terrine is all veggies
@@SeikiRikodou I could have sword the entire point of hers was a "preserved vegetable" version of his
@@pvtrowden that's her point in Shinomiya's exam but during the shokugeki she made her own interpretation of the dish you can even see Soma doing prep work on the meat.
@BadKitty NoTuna, indeed, it was.
Looking at the layers you created in the Rainbow Terrine, I guess spending an hour or two trying to get this effect will take some serious cooking skills. I have a lot of patience, but I need to check whether I can get the different ingredients used in each layer. The recipe calls for vegetables such as shiitake mushrooms. Additionally, the recipe requires the use of several spices such as allspice, and the preparation of a herb sauce using perilla and pine nuts. The different layers had to be carefully assembled and chilled in the refrigerator for several hours before serving. I think I'll devote a holiday for trying this out. Meanwhile, I'll scout around to get all the ingredients. Thanks for sharing.
I think a dessert version of this would be tasty!
Yes!! 🤯🎂🤤
Sorry to say megumi had sun dried tomatoes if u guys watch the exact recipe on the show it turns out better in serious I did it exactly how they did it and it was delish
hahaha after putting so much effort it tastes like cat food, thanks so much for the hard work!
"Hardest dish to make"
*Uses the food processor*
Try making it yourself.
@@FloofyTanker ok boomer
That's right Coomer.
@@FloofyTanker LMAO I'M SORRY FOR BRINGING THESE MESSAGES AND MEMORIES BACK IN OCT 😭😭😭
I love the concept of your channel 💕
So to my understanding you need to add gelatin/aspic to the terrain mixture or cover the outside with it. That gives it the shiny outside and easy slicing.
We made the hardest food wars recipe
Lièvre à la royale: Am i a joke to you?
Omg this was SUPPOSED TO BE A VEGETARIAN DISH🤣🤣🤣🤣
Ain't it supposed to be a "VEGETABLE TERRINE" OMG IM CRINGING SO HARD RN smh.
Exactly
It said it in the part they showed too.
It is not. The one they are making is the Terrine made by Tadokoro and Soma for the shokugeki, not the one made for Shonomiya’s test.
The official recipe supplied by the actual manga includes meat. Yeah, as a pescartarian I was kinda bummed out but oh well
There were multiple terrines made in the show- we based ours off the rainbow, and the official recipe for it also includes meat in the manga.
1:10 I swear he's gonna chop off a finger, stab an eye, etc etc 😂😂
I loved it, gonna make all of your dishes one day, just finished the 4º season of shokugeki no soma and i'm so happy i found your vids, i'm watching every one of them!!!!!!!!!!
honestly its not your guys fault its an anime and you guys did your job at the end of the day
Tadokoro Megumi, Yukihira's friend, was a stressful, unprepared student at the beginning and then created this difficult dish.
"Woah...this is...weird."
I like this reaction better haha. No stripping off.
Lynn Sr.'s Breakfast Sandwich or Lynnsagna, or Lincoln's Mac and Cheese Bites or Chocolate Pies from the Loud House.
They forgot the aspic for a terrine application to make it glossy and shiny
Its the cook that makes the dish better not just the recipe
Mom:Kids dont play with knives
UA-camr: *swings around knives*
It should be refrigerated after each layer to give it clean lines between layers.
We totally had to do this in culinary school. Hell on earth for a plucky 16 yr old (when I was in the school) but we had to mousse everything with fine mesh and pork stock laden gelatine to bind instead of egg and a parma ham exterior.
i imagine if you had a blast chiller it would help freezing each layer before the next one is added
Looked fantastic. Always try for the impossible.
Holy c**p! I was just reading food wars before I saw this notification.
You forgot the second sauce on the plate because in food wars they showed two sauces
I actually made this recipe from the anime last year i think, honestly i liked it, not on clothes exploding level, but overall pretty good, ended up eating all of it over the course of a few days, and i was less careful than you guys when making it actually, for pure laziness at the time i made it rougher, bigger bits, i grounded all-spice in my mortar and pestle (worst part), i did use the pumpkin, i don't know, personally i would make it again, but with a few changes so it would look better and have a better texture (guess could try to improve flavour aswell), i am a cook after all xD Nice video tho, keep at it!
I remember making these in culinary school. So... much... gelatin... 🤯
You guys should make The Kanker Burger! Or Doonkelberry Pie from Phineas and Ferb
The doonkelberry pie would be delicious
@@nicholasd200 I agree
I love your videos so much! I have been watching for so long, you should totally make the soup from the tale of despereaux!
Carrot layer- Boil carrots. Puree in blender with chicken gravy (Velouté). Season with white pepper, nutmeg/allspice, and salt. Use sheet gelatin to set .
Pumpkin layer- Combine canned of pumpkin puree with bechamel steeped with basil bouquet garni. Season with white pepper, nutmeg/allspice, and salt. Use sheet gelatin to set .
Tomato layer- roast cherry tomatoes with scored skins. Gently peel cherry tomatoes. Prepare tomato puree with more basil bechamel. Season with white pepper, nutmeg/allspice, and salt. Use gelatin sheets to set.
Shiitake layer- Roast fresh shiitake mushrooms . Puree with veal gravy(Veloute). Season with salt, pepper, and nutmeg/allspice. Use gelatin to set,
Beat layer- Roast beets. Puree with duck gravy (brown sauce). Seasons with pepper, nutmeg/allspice, and salt. Use sheet gelatin to set.
Rhubarb layer- Boil rhubarb until tender. Puree with chicken stock. Season with salt, white pepper, and nutmeg/allspice. Strain through a fine mesh filter. Use gelatin to set.
Potato layer- Boil Yukon gold potato. Prepare a thin puree with cream. Season with salt, white pepper . Use gelatin to set.
Spinach layer- Boil spinach. Puree with fish stolk, dashi would be on theme. Season with white paper, nutmeg/allspice, and salt. Use gelatin to set.
In a patte place rows of roasted cherry tomatoes, pour tomato layer over cherry tomatoes. Refrigerate until mostly set 1-2 hours.
Pour carrot layer over tomato layer allow to mostly set 1-2 hrs.
Pour pumpkin layer. Set.
Pour potato layer. Set.
Pour spinach layer. Set
Pour roubar layer. Set.
Pour beet layer. Set.
Allow to set fully for 24 hours.
I would enjoy making a smaller mold that would allow for higher impact with the layer transitions.
Serve with vegetable crisps.
I'm a huge fan of the command zone, and imagine my surprise when my girlfriend (who's not into magic at all) put this video on and I see jimmy on here!
Really nice surprise and nice video!
Imagine him having a fiction restaurant were he makes these dishes to serve people that would be awsome
It's far from being the hardest. Terrines have existed in classic cuisine for a long time.
I absolutely LOVE making terrines at school!! My favorite one is a gooseliver and confit de canard terrine, it's *SO* good ;-;
"Waaaaaaaawww... dude we nailed it... waaaaaaaww... this is what you called hard work my friend...."
Wait, did she even helping make that dish?
If you make a simple syrup you can make this dish shine like in the show
stumbled upon this...no idea Jimmy from the command zone had another channel! awesome!!
Me: waiting for them to take a bite
👁👄👁
Awesome video today guys. It looks really delecious.
Amazing effort to that dish, you guys.👏👏
I thought so, soo many flavors. All meats in one dish, and each of them has all spice? I thought d same way, it will taste all spice.
Take it in stride. You guys definitely gained a lot of experience and have become better cooks. Good Job!!!
Lots of great food wars recipes and you only have recreated a small fraction so far
I especially hope to see a you recreate bear meat dish or soba dish from that anime
Jimmy, I don’t know how you do it! You can do anything!
Bet you anything Binging With Babish is watching this right now, debating on whether or not to take on the challenge! 🤣
Here's a challenge: Make a food that has ingredients that is listed alphabetically. Non must be repeated. And their name must be the base name of the ingredients. No brand name. I hope you could do this😊
I’d get six of my food processor-owning friends to make one layer each
Another Food Wars this going be exciting
The background on your kitchen looks similar to Rosanna but all in all very classy and amazing background 😄😄😄
people who watch shokugeki no Soma without headphones are legends. If you know you know
I would've thought that the turtle burger would be the hardest to do
Whoa, this actually came out great!
Make the thing that yukihira made as the appetizer in the last round of the team shokugeki
If you change the recipe, you're not in fact reproducing the dish.
0:55 open subtitles (auto-English ) for this, you wont regret it
....maybe...
This is the first time I m watching this channel but I have to say the wig looks quite promising 😂😂
I won't believe this is real. There are no angels or shirts being torn
JIMMY WONG! from MTG to Food
This recipe is oddly meat-heavy (even if it's listed like this in the manga), a vegetarian variant would more closely match the colours shown in the animoo. And it'd probably be easier to mimic in terms of visuals as an aspic.
The dragon prince jelly tarts and moon berry juice
I could’ve sworn they were in a tiny kitchen building a Minecraft cake yesterday-
I just finished watching this episode of Food Wars! 😮
"Shining, glistening, and gelatinous" I'd assume an aspic or unflavored gelatin.
I know the English translation of the manga doesn't list either one, but that's the only way to get those three textures from these ingredients.
Unflavored gelatin would be a bit bland and rubbery. Konnyaku is a possibility, but I wouldn't. Not for a first batch. Or third. :D
I would make a large batch of aspic, use something mild like chicken feet. Add some flavors if you like. Then before it sets, mix it into each of the pate that you made, layer, repeat. It will be "loose" and harder to keep the layers separate, but you could throw the terrine into the fridge or freezer for a couple minutes between layers.
You could skip the egg and cream on some of the layers, and all that allspice, or you could add the allspice to taste in the aspic.
Otherwise, not sure how you're supposed to get that texture/appearance. :)
Now it is stuck in my head, so replying to myself.
Aspic: Chicken feet, bring to a boil for a couple of minutes until it's foamed and scummy. Strain, rinse, clean the pot, add the feet back in, a bit less salt than you'd think, and maybe a pinch of allspice, and bring to a simmer. Should have enough liquid at the end of a few hours of simmering to make a quart.
Season each layer so it tastes good on its own. Don't go for crazy flavors unless that's what you're looking for.
Carrot layer, just minced/processed carrot enough butter to cook to however firm or soft you want it. I'd err on the firmer side for texture. skip the chicken.
Spinach layer, the same. Mince it fine, cook in butter, adjust salt/seasoning, strain it out until it's dry-ish.
Zucchini layer, I'd mince it, salt it, and let it weep through a strainer. Once it's lost most of its moisture, give it a quick rinse, pat dry then maybe give it a toss in melted butter, but go for dryer when you're done.
Pumpkin layer, If you skip pumpkin, I'd go with an acorn squash or maybe even butternut or sweet potato. Small dice or a quick blitz, cook until semi-soft in a bit of butter, drain.
Mushroom layer, blitz, cook in butter, drain on towel or paper towels. They hold onto moisture like crazy, and like the spinach layer, you'll want it "thirsty".
Tomato layer, sun-dried tomatoes, rough-chop with knife or very quick blitz. Don't want them too small. Cook in olive oil and butter, drain. You could add some mild herbs, something like shiso to tie-into the sauce, or maybe a little apple-cider vinegar or black vinegar while cooking, if you like the little extra acidity.
Potato layer, Boil and mash, season with a little butter, maybe some garlic or ginger, depending on what you're feeling. You'll want something to boost the flavor here a little. Skip the cream/milk/sour cream or whatever.
Freeze the terrine pan/mold, or get it really cold. pour in a little aspic, turning the mold to get a thin coating on the three sides. The cold should make the aspic gel quickly. Toss it in the freezer for a minute, take it out, turn, repeat until there's an even coating. It helps if the aspic is cool enough to be threatening to 'set' but warm enough not to. All of the layer ingredients should be room-temp, nearly so, or slightly chilled.
Choose the first layer, that's usually the one that will be on top, depending on your mold. Sometimes you don't invert, then just choose which is top.
Stir in a little of the aspic at a time until you get a medium-thin mix that is almost pourable. Pour/spoon/ladle it into the mold, jiggle and tap on the counter as you do to get rid of some of the air bubbles/hollows. Put it in the fridge until it's almost set, unless it already is.
Pick the next layer, repeat. Each layer will have aspic, each should be just barely or not quite pourable.
Keep going, then pour a thin layer of aspic over the last layer, cover and put into the fridge for a few hours or overnight.
If the surface isn't glossy, get nearly boiling water, heat a knife in it, and smooth it over the surface, re-dipping as you need. If you're having a hard time getting it out of the terrine, dip it in hot water, or use a propane torch to heat the mold if it's a metal mold, and if you didn't line it with plastic-wrap. There's different kinds of molds. You want what's easiest for you. If you don't have a multi-piece mold that makes unmolding easier, use plastic wrap after a quick brushing of the inside with oil or butter or cooking spray. Something slick that the plastic can stick to until the aspic lining is in place. If you're good at lining, you can do smaller portions with a teacup or shot glass. Same principle. More work.
Oh. This one, you don't need to bake. All the ingredients are cooked. Just chill thoroughly. Remove it and let it warm some before you serve it. It'll help with unmolding, and give you a glossier texture on the surface. Fill a pitcher with hot water, and soak your knife in it for a few seconds between slices if it gives you any trouble.
Okay. my OCD or whatever is satiated. :)
I am seriously wondering how big jimmys cosplay closet is lmao