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Binging with Babish: World's Most Expensive Mc10:35 from Archer - YouTube
Channel: Babish Culinary Universe
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- This is a deconstructed
slider made from certified
[2]
Kobe beef from Hyogo Prefecture,
with a tarragon aioli.
[6]
- Tapas of pata negra jamon iberica,
[8]
topped with queso Torta del Casar.
[10]
- And these are tiny quiches,
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probably made from
endangered quail eggs, or-
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- No, none of this is that.
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This is the world's
most expensive Mc10:35.
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- Oh, for the! Sterling!
- Was that really necessary?
[26]
- [Andrew] Hey, what's up guys?
[27]
Welcome back to Binging with
Babish where this week...
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Andy, can you get an apron on, please?
[31]
Little bit of professionalism here.
[33]
Thank you. Sorry about that, guys.
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Heading out of town on vacation next week,
[36]
and things are starting to get
a little hectic around here.
[38]
Anyway, today we're making
the world's most expensive
[40]
Mc10:35 from Archer.
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First up, we got about a dozen quail eggs,
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not endangered, but close enough,
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which we're gonna crack
with a surprising degree
[48]
of difficulty into medium bowl.
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I figured this is equivalent
to about four chickens eggs.
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So to it, we're gonna add half a cup each
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heavy cream and a whole milk.
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This is gonna form the
basis for our custard
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for our little quiches.
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I'm also gonna add a quarter
teaspoon cayenne pepper,
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kosher salt, freshly ground black pepper,
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and if ever there was an
occasion to tiny whisk,
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tiny eggs are most certainly it.
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Tiny whisk until nice and homogenous
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and all the yolks are broken.
[70]
And for the pastry shell, I'm copping out
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and using store-bought phyllo shells.
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I figured this is probably
what even the highest end
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of caterers would use.
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Plop these down in the
parchment lined baking sheet,
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and I'm then gonna fill
each one with a little bit
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of very finely grated Gruyere cheese,
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because a quiche without
cheese is like pretty much
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anything without cheese, worse.
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Then, after straining,
I'm gonna pour the custard
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right up to the brim of each little cup.
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Then these guys are headed into
a 350 degree Fahrenheit oven
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for probably about 10 minutes,
until the custard is set
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and they've exploded.
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Lesson learned.
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Let's go ahead and grab
ourselves in mini muffin tin,
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sprayed down with non-stick
spray, rinse and repeat
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with a little bit of
cheese, and then this time,
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I'm gonna parbake.
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I'm hoping that this will melt the cheese
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and create a protective
layer between the custard
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and the pastry, preventing soggage.
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That's done. Let's fill 'em up,
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plop 'em back in the oven
for about 10 minutes,
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just until the teeny
tiny custards are set.
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In the meantime, I'm gonna make
some Parmesan cheese crisps,
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because quiches without
two kinds of cheese
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is like anything without
two kinds of cheese, worse.
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I'm baking some little piles
of finely grated Parmesan
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at 375 until crisp, and
then before they cool,
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I'm cutting them into little tiny rounds.
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It also looked like there
was a little red thing
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sticking up out of the quiches,
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So I'm gonna go with some fried speck.
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Speck as a kind of smoked prosciutto
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that apparently smokes a
whole lot when you fry it,
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so turn on your fans.
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And then for the little dot of green,
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I'm thinking an asparagus truffle puree.
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I'm boiling a bunch of asparagus
for about five minutes,
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shocking in an ice bath, and
then plunging into a blender.
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Then, to make sure that
the mixture is pourable,
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I'm gonna add a little
bit of the cooking water.
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That's probably a little
too much, Andy. That's okay.
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Top it up and blend into a smooth puree.
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And then, once mostly smooth,
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I'm gonna emulsify some oil in there,
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specifically this white truffle oil,
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which was sent to me as
a gift by the channel
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Italia Squisita, so you
know that it's good.
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Make sure it's seasoned with
kosher salt, give it a taste,
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and then it's time to place it
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into our cheffy squeeze bottle.
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Gracefully, this week I
was able to find my funnel,
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so that this doesn't
become a teachable moment.
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There we go.
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All there is left to do
is do some practice dots
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on the table.
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There we go, this stuff's
dottin' up real nice.
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And with it, we can finally
make some dots upon our quiches.
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First, I'm gonna hoist them onto my finest
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postmodern serving china,
give each one a generous dot
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of our asparagus truffle puree,
followed by our fried speck,
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which I'm going to slice
up into little miniature
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meaty bookmarks, leaning
up against the inside wall
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of our pastry shell, as
though waving to say,
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"Hello, I'm delicious, eat me."
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And last but not least,
our Parmesan crisp.
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And they already have it a
whole mess of tiny quiches,
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ready for the Cyril Figgis treatment.
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We'll give those try later,
because they'll hold nicely
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at room temperature while
we make our other stuff,
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for which we're gonna need
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some thin, delicate baguette crisps.
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I'm using a very sharp
knife to cut this baguette
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into two distinct shapes, which
I'm gonna turn into crisps
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by arranging on a rimmed baking sheet,
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brushing down with oil or
spritzing with nonstick spray,
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which is just oil in spray
form, hitting both sides,
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spraying the bottom of
another rimmed baking sheet,
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placing that on top to prevent
deformation in the oven,
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and these guys are headed
into a 400 degree Fahrenheit
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convection oven for five, 10 minutes,
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until a few are a little too
dark, but some are just right.
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Now we're gonna use these big wide ones
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to make our pata negra,
but first we need to make
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a queso Torta del Casar.
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Torta del Casar is a very
funky sheep's milk cheese
[247]
from Spain, which costs $40
for this tiny little wheel,
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and has a taste and smell that
really can only be enjoyed
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by people that are way
too serious about cheese.
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It's like brie with athlete's foot.
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Anyway, I'm measuring
out about four ounces
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and then building a quick
bechamel, adding two tablespoons
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of unsalted butter to a small
saucepan, cooking it for about
[263]
a minute until the foaming
subsides, adding two tablespoons
[267]
of flour, whisking
together, and cooking that
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for an additional minute, then
slowly adding three quarters
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of a cup of whole milk
while whisking constantly.
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I'm also gonna add a quarter cup
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of homemade chicken stock.
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This is both gonna add its
own flavor and mellow out
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the extremely flavorful
flavor of the cheese,
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which we're gonna add next, off heat,
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and whisk until completely
melted and incorporated.
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And then get that into
another squeeze bottle,
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and look at this, my funnel
cup runneth over this week.
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Get all that cheesy goo in
there and keep this guy warm,
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maybe in a bain-marie, to prevent
the sauce from congealing,
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but not before we do the
all-important squiggle test
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on the countertop, which it
passed with flying colors.
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So now to plate up, we're
gonna grab the larger
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of our two different kinds of crostini,
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then grab some of our extremely expensive
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pata negra jamon iberica,
which you might say
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is kind of like the Kobe
beef of the ham world.
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It's a Spanish cured ham
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made from a very specific breed of pig.
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So I'm gonna arrange one slice
on each one of these crostini
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and then drizzle our queso
Torta del Casar iver top.
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Looked like a little zigzag
pattern from what I could see.
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Not as pretty as I imagined it would be,
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but I'll be damned if I
let this ham go to waste.
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Last but not least,
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we got to tackle our
deconstructed Kobe beef sliders.
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I couldn't find any Kobe beef
from that specific prefecture,
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so here's some really
high-grade Miyazaki A5 ribeye,
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which I'm going to generously
salt, gently pat it in,
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because it feels very fancy
and I feel like I'm going to
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offend it, and then
drop it in a ripping hot
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cast iron skillet.
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Our objective here is just
to get a sear on both sides.
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We want this to be as rare as possible.
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About two minutes per
side over super high heat.
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Then I'm gonna set it aside,
cover it with aluminum foil,
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and let it rest for about 10 minutes
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before commencing the slicing.
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I don't know how this
is going to turn out,
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so I'm just gonna sacrifice the ribeye cap
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and save the rest of the
ribeye for personal use.
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Arrange those slices on
top of our smaller crostini
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and then top them with a
slice of what unfortunately
[366]
looked like Colby Jack cheese.
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These are deconstructed
sliders, after all.
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Then I'm throwing these under the broiler,
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both to finish cooking the
meat and melt the cheese,
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and then I'm topping with what looked like
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deconstructed burger
toppings, lettuce, pickle,
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and a halved cherry tomato.
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And at this point I was so excited,
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I forgot the tarragon aioli.
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I'm sorry, I'm only
just realizing this now
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as I'm in my underwear
doing the voiceover,
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but I'm gonna soldier
forward and construct
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my world's most expensive Mc10:35,
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which I hadn't heard of before.
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Apparently it's an Egg
McMuffin merged together
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with a McDouble, and I assume
it's easier to eat this thing.
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Let's get the tomato in
there and try to shove
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the whole damn thing into our mouth.
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As you can see, I panicked
a little bit there
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and tried to get as much as I could,
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and now you'll see that I'm in shock.
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Between this and Eggs Woodhouse,
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I think Sterling Archer
has some taste bud issues.
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So while this tasted insane,
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let's see what each one
tastes like individually.
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The deconstructed sliders minus the tomato
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were probably my favorite of the bunch.
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The quiches were okay, but I
imagine they would taste better
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with chicken eggs.
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And the pata negra was surprisingly good,
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because the queso had
mellowed out the cheese.
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But the Babish bylaws
state I can only pick one
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to be my lunch.
[425]
(jazzy music)
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