I tried the Coolio Cookbook
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- čas přidán 27. 06. 2024
- Popcorn Steak sounded a bit bizarre when I first came across it, but it turned out pretty awesome! This is a recipe from Cookin' with Coolio which is a fun little cookbook from rapper Coolio, plus a little balsamic dunking sauce too!
Check out more of my Cookbook Corner recipes here: • Cookbook Review Playlist
If you want to check out the Patreon and Discord I mentioned in this video for more exclusive content and access to chat with me, the link is here: / mrbarrylewis
And here's the Popcorn Steak recipe:
Ingredients:
Balsamic Dunking sauce
100ml balsamic vinegar
75ml tomato ketchup
40g dark brown sugar
1 garlic cloves, minced
2tsp Worcestershire sauce
2tsp Dijon mustard
Pinch salt and pepper
Steak Marinade
300g steak (of your choice) cut into chunks
200ml beer (or water/cider)
4tbsp balsamic vinegar
Pinch of salt and pepper
1tsp seasoned salt (I used smoked salt)
Coating
200g plain flour (seasoned optional)
Oil for frying
Popcorn Steak Bites Recipe
First up, we’re making the marinade. Mix the balsamic vinegar with the beer and salt and pepper in a bowl. The recipe says to use “seasoned salt” but I could only find steak seasoning at the supermarket so I’m using my trusty smoked salt here.
Tip in the steak chunks, making sure they are fully covered in the marinade, cover with cling film and allow to marinate for at least 15 minutes in the fridge.
Now onto the dunking sauce while it marinates, and this one’s simple! Mix all the ingredients together in a saucepan, bring to a simmer for 20 mins on a low heat stirring often, allow to cool before using as a dunking pot.
Drain fully and then roll the pieces in the flour to coat all over to suck up all the moisture. Leave the steak in the flour as you fry steak portions in batches at 180c for about 6 minutes, or until golden and crispy. Put on kitchen towel after frying and repeat with the remaining flour covered steak chunks, then serve with the sauce.
I was a bit worried that they didn’t look quite popcorny enough when frying, but I found once the popcorn steak bites had cooled down just a bit, they went crispier and more like popcorn! Me and Chloe loved them with the dunking sauce!
00:00 Cookin' with Coolio Cookbook
01:54 Popcorn Steak intro
03:03 Marinading the steak
05:02 Balsamic Dip recipe
06:51 Coating & Frying Popcorn Steak
09:18 Tasting Popcorn Steak Bites
#coolio #barrylewis #steakrecipes - Jak na to + styl
There's been some chat on Discord about whether Popcorn Steak would work in the air fryer too, what do you think?
Check out more cookbook corner videos here: czcams.com/play/PLfItiEY3o1msDvL5pLLcDdmF9NA563vbA.html
Yes it would! Love Air fryers🎉🎉🎉❤❤❤❤
Cool :)@@danielsantiagourtado3430
I think your chunks are too big.
That's a very personal thing to say!@@IceLynne
Now now, let's not go around judging a man on the size of his nuggets.
Chloe going "No...oh...errgh" is the perfect response to that joke.
story of my life lol
@@mrbarrylewis don't worry, Barry, I laughed! 🤣
she had genuine disappointment in her voice lol
@@mrbarrylewisit's the best thing about Dad jokes and I live for it lol.
Like even before we had a kid, my wife and I joked about me being a dad 😅
"Seasoned Salt" is common in American grocery stores. It's mostly finely-ground salt, a bit of white sugar, and a little paprika, turmeric, onion powder and garlic powder.
Im in the US and I know Aussies call it chicken salt I forget what its refered to in the UK🤔
It also contains MSG the magical flavor enhancer people shunned for no reason.
Lawry's Seasoned Salt is the go to in the Southern U.S..
@@ViralHijack Which I've always found odd because Lawry's is made in Chicago.
@@AliennumberbYou can find Lawry's in pretty much every Canadian grocery store too, so I think it's popular in a lot of places.
DO A SERIES OF RECIPES FROM COOLIOS BOOK AND NAME IT "GANGSTAS BARRADISE."
1 dime bag.. coolio taking herbal seasoning to the next level 😅😅
As for re-using the marinade, you can indeed heat it up to boiling for a minute or so and use it for something else, like a glaze on a barbecue, or made into a sauce of some kind, or just used as an ingredient in some other form... :)
Yeah I think as long as it's over a certain temperature etc, that's cool to know! Deffo worth using it again!
You need to treat it like cooked meat - meaning only keep it for a day or 2 (refrigerated). But the sauce you make without the meat having been in it you could keep it for 2 weeks or so
Yeah, it's common sense.
Basically, if you can make the meat safe to eat by cooking it, the same is true of the marinade it was in.
♪♪♪ She's the kinda G the little homies wanna be like, in the kitchen with her dad makin' CZcams vids right.
Been cookin' all her life. With her dad in Chloe's Paradise. Keeps cooking all her life, with her dad in Chloe's paradise.
Lawry's Seasoned Salt- Salt, Sugar, Spices (Including Paprika, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (to Make Free Flowing), Sunflower Oil, Extractives of Paprika & Natural Flavor. As for the other question about a bag, herb looking item is 1/2 gram, I think other products come in different amounts. And no I didn’t know this! I looked it up.
Barry made mini chicken fried steaks. Now I want to try them. Only thing missing is white gravy to dip.
When I dredge things in flour, I either use a big zip lock bag or a container with a lid. Put the flour and spices in, seal it up, and shake to mix then add whatever I'm dredging. Lid on or seal bag then shake.
my mom used to put it in the brown paper lunch bags. just fold over the top a couple of times and hold it clamped with your fingers while you shake.
Never thought I'd hear about an artist's death via a cooking video, but here we are.
We need some “Barry after dark” episodes for the more uhmm… mature audiences 😂
I'm guessing a Dime bag is where you keep your armadillos... :P
yep 100% lol
I have no idea when or how he came up with it, but one of my dad's "signature" things he makes is something like this: steak nuggets. basically round steak cut into bite sized pieces, breaded in egg and crushed saltine crackers, and pan fried. my sister asks for it almost every year for her birthday, and it's so simple but so delicious.
That sounds great!
I adore Chloe. She is such a natural performer and takes after Dad.
So many of the recipes in Coolios book is are actually belters, I hope you revisit that book in the future, there's so many great ones!
Looking amazing as always barry! Keep up the gold work! 🔥🔥🫡🫡🫡🫡
Love you cookbook corner Barry! Such an amazing series. Bob burguer is such an iconic video! Definitelt gonna be making these 🎉🎉🎉🎉🎉
Iam really addicted to your videos Barry, I watch one after the other, could spend a whole day just watching 😅
Seasoned salt/seasoning salt is a common American all purpose seasoning mix containing salt garlic onion and sugar usually.
Lowery's and McCormick make good versions of it^^
Those popcorn steak things,looked delicious 😋 Thanks Barry n Chloe 🤗
Great video, really would love to try this!! ❤
Looks good- marinade looks very flavorful
Two weeks... you are a scholar and a gentleman. I enjoyed that very much!
Just ordered the book second hand for £2.77 delivered for a very good copy. Over £11 new direct from Amazon. No brainer there. Cracking review. Keep it up.
Barry reading the cookbook thinking "Drugs are bad m'kay!"
yes mr garrison ;) haha
Love it!! 😂😂 Especially after the comment I left after a recent upload been looking forward to this! 😋😋
These look fit as. I'm trying these for sure.
Surprisingly good! Just a bit random!
That looks amazing, to use your words.
Coolio's marinade swerves close to my Magic Mud Marinade, which I came up with back in 2006. Ingredients are simple, and the recipe is in ratio form - you could use a coffee mug as your unit of measure and it would still turn out the same.
2 parts balsamic vinegar
2 parts milk (yes, you're making balsamic buttermilk)
1 part spicy brown mustard
1 part lemon juice
1 part bourbon or other booze (red wine works especially nice for beef)
Whisk it all together and soak your meat, poultry, or fish in it, refrigerated, for anywhere from 1-24 hours, depending on what cut of meat;
Fish and seafood generally only need an hour. A USDA Choice ribeye can take anywhere from 4-12 hours. Poultry, whether farm or game birds, take 4 hours. Pork takes 12 hours. Bison and venison take 24.
Stuff really is amazing, not only breaking down connective tissues, but also taming gamey and fishy smells (you seriously haven't lived until you've had a surf & turf of tilapia and venison made with this). And because of all the acids in there, you can use leftover marinade as a glaze, a braising liquid, or reduce it for a sauce for whatever you just soaked in it. Works with *any* animal protein.
Give it a try, let me know what you think. I love discussing this stuff.
It looks delicious
Cheers, I really liked it!
Love seeing Chloe again and Pheobe (not sure that is spelled right) did a so well with the cup. I will try making this with some modifications since I don't like ketchup or mustard.
Loved your "helper". I think she quite enjoyed the recipe!
Mmm will have to try that
I had no idea he died,Loved the video!!
Love this
Cheers Phoebe.... on that note (sorry just the name Phoebe lol) I have been sent 2 Friends cookbooks but they are both the unofficial one, there is now an official one
Yaaaay finally a friends cookbook
@@mrbarrylewis lol it’s k love the cookbook vids
for the marinade, just keep it refrigerated and it should be fine for a few days. if you want to keep it longer, as long as it is considered acidic you could water bath can it, which pretty much anyone with a cooking device and big enough pot to place the lidded jar in and cover with water can do. Look up University of Georgia agriculture extension’s recommendations for water and pressure canning, the latter of which you do need a special type of pressure canner. If it’s not acidic enough, then it has to be pressure canned (a pressure canner is different than a pressure cooker, never mistake the two).
I was looking for someone to NOT follow microbial best practices. I am pleasantly surprised. I wish I could "gold" the comment or something to get this pushed up over the inevitable bad advice.
Time, temperature, pH, and what it's touched are factors to watch out for.
For the C enjoyers, if you can keep it out of 15 to 60 C that's best. Between that range is the optimal reproduction rate of many pathogenic organisms for most food types.
Yes, pH matters, but I've seen too many people just assume that it's some magic formula. It's a rule of thumb not a natural law.
Disease can be caused either by the organism, or their waste. So contrary to TikTok foodborne illness can be fungal, bacterial, viral, parasitic or chemical in nature. If the organism grows, produces waste and then you kill it, it's still risky.
So Cajun up here gave best practices.
If it touches the meat or air, keep it cool. If you can keep it cool, and then can it properly yeah that will last the longest. More acidic pHs will give you time, but don't think of it as a magic talisman.
Trivia: When the father of epidemiology was studying deaths in the UK and figuring out disease models his team discovered that children's death due to drinking unpasteurized milk outnumbered everything else combined in the morgue.
Because the UK hadn't adopted pasteurization as best practices yet because ... that was a French thing. Industry was using a compound that covered up the taste and smell and killed the microbe...but it left the toxic compounds the microbe produced in the milk. QED...death by milk.
Remember, nature wants you and your children dead and doesn't care.
Happy eating, don't die.
@@GauldameThe disease was bovine tuberculosis! Take spoiled milk, add Borox until it reaches a neutral pH, and it'll taste better. Real double whammy situation!
You can always have a salad in your rap/wrap!
What, i had no idea Coolio had died! RIP.
You can use that leftover marinade absolutely. Bring it to a boil for about 1 minute or 2, reduce to a simmer and let it thicken into a nice glaze. If this were chicken, no, absolutely not. I don't ever take chances with Chicken.
Just mini chicken fried steak perfect for dipping in a good sawmill pepper heavy cream gravy. :)
What a gnarly idea i would so buy the vegetarian one. My can would be stuffing, gravy, mashed potaoe, cranberry sauce, fake chicken patty, roasted veggies and pumpkin pie! So good! Id happily eat that, oh and maybe some garlic bread on top of the taters!❤
@mrbarrylewis, using the seasoning liquid afterward in the preparation is the definition of of "Maceration" if you discard the liquids that's called "Marinate". Pro tips, macerate for a short time, a few hours tops always in the refrigerator; Bring the liquids to a boil asap; never let the maceration at room temp, ever. Maceration is a 100% valid culinary technique, brings a lot of flavor and is cost friendly.
Lawry's® Seasoned Salt
That one dime bag is probably the whitest thing that Barry has ever said in a video 😂
Lovely. What steak cut did you use?
been making these for decades. not same recipe. looks good.
40% of this video is just barry discovering swear words lmao
Seasoned salt is an American thing, I got some from Amazon thats American called 'Lawry's Seasoned Salt' or something like tony chacheres
You should also try to make some cauliflower popcorn. It's soo yummy and you can do different variations
no lol
@@NinerLogan Lol it is yummy it can be made so well you wont even know its cauliflower.. I think you need to be tricked to get your veggies in. 😆
Using cider for the marinade is a BOLD decision, but a welcome one. With that said, I always felt like cider as a marinade would work well for pork, and I've never really heard of beef being marinated in cider. Red wine, sure. Porter, definitely. But cider beef's a new one. And with the beef in the jug, it kinda looks like watermelon in Pimms.
Oh man, that stuff looks amazing. Honestly, it's the kind of thing that chicken shops should start doing. Popcorn steak at one of those places would be a PENG munch.
Hi Barry... Just an idea for future videos... I'd love to see you taste things immediately after you cook them, so you can taste the recipes at their best and freshest... But maybe say... "so I've just tasted this... No spoilers yet though, I'll show you my reaction at the end" and we can see the difference between your thoughts and opinions with when the dishes are piping hot and fresh vs later on and also you'll get a much more tasty experience 😂 just a thought anyway 😊
❤ hi Barry, I'm from New Zealand and wanted to say hey 👋 ❤
Hey! thanks for watching, appreciate it!
Oh Barry, my sweet summer child 😂
it’s not so much a cookbook but i think you should try to follow the cake recipe found on a screen in portal 2, i feel like it would be a good challenge and that you might be one of the few people to actually get some cake
7:23 "Crazy"
Baiyaaaa......oh, hold on; that's the other one.
This cookbook is great. Unfortunately I lost mine.
I wouldn’t mind join your discord but I can’t find a link to it unless it’s only for Patreon members
Because Coolio is an American, by steak sauce he probably means A-1, which is just brown sauce in the UK.
Seasoned salt (Mrs. Dash) are a blend of salt, herbs, and spices, so the steak seasoning would have been correct.
Oh nice thanks for the heads up!
Lawrey's is seasoned salt.
It's not usually the same mixture of herbs and spices though when it comes to steak seasoning vs season salt. I mean it would have been better to have used the steak seasoning rather than skip it, but steak seasonings tend to have a more sour flavor than season salt which has a more savory flavor.
do you have to be a patreon to join the discord?
you need the star trek cook book done by Ethan Phillips. he played Nelix on Voyager.
What cut of steak do I use ?
I want to try this
Seasoning salts would be a combination of celery, onion, garlic salts,
So what is the name of the end credit song? Seasoned salt is a mix of herbs and salt.
Ngl, smart he hold off otherwise he could be looking like "im doing this so my video will be popular"
I've been seeing this cookbook on Amazon's new release list, and there seems to be plenty of joke recipes in there, but also some serious ones : "Paddy's Pub: The Worst Bar in Philadelphia: An It's Always Sunny in Philadelphia Cookbook". I wonder if it's any good, or if any recipes in their ressemble English pub grub?
Why not dip the 10m one in the buttermilk before the flour and then fry off? No soak time but a better crust?
Barry Lewis for Sorted Foods Sub 10 minute Burger Challenge.
Hi barry, can you do some thing from the Skyrim recipie book. you know as in the computer game. they released a recipie book..!!!!!!! love your videos and Mrs B. keep up the good work.
Forgot all about cookbook corner! Also didn’t realise Coolie was no longer with us. Will you ever feature the one I sent in, I need some vegan inspiration for 5r autumn!
Hey Alex, I got sent so many lol i'm not sure if i'll feature them all in one go, may have to stagger it out! Yeah shame about Coolio!
@@mrbarrylewiscan't wait For more and yeah RIP Coolio
Dang bro time to go to the store to pick up a couple dime bags of pepper
You need some thicc potatoes wedges to go with that.
Lawyers ( think that's how you spell it ) seasoned salt
I grew up listening to Coolio so I don't think i'd get offended by this, one thought on the lack of seasoning in the flour is with popcorn chicken the chicken can be kind of bland so you need to add those extras for taste but steak is tastier(IMO) on it's own so you don't need to add anything to it's coating, just my opinion though.
I think maybe you didn't cut the meat small enough. I think part of the concept of "popcorn" anything is that you put a whole piece in your mouth at one time and it shouldn't feel like you're asking to much to chew it. And skipping the season salt is probably a mistake. Season salt being a mixture of salt and various herbs and spices. You can make your own of course, you don't need to buy it from the store. But I feel like omitting the season salt is a big mistake.
Agree 100%. I always thought the 'popcorn' in popcorn chicken, was simply a reference to the fact that it's popcorn-sized pieces, not the look or coating itself.
@@waynepedley5395 Wikipedia quotes "The Oxford encyclopedia of food and drink in America" as saying of Popcorn Shrimp that it is "so called because they are finger foods eaten like popcorn." So, I'm pretty sure that anything "popcorn" should be small enough to be eaten in a single bite like a kernel of popcorn. And even if we're not being pedantic about definitions, the reason you would want the meat to be a smaller morsel is because then any marinade will better suffuse the thinner cut giving it more flavor and the coating becomes a larger part of the flavor profile as it increases in ratio to the meat as the size of the morsel decreases.
How can we send you a cookbook?
"I was really scared of Discord"
You should be
Absolutely love your videos and this series. Unfortunately I won’t be trying these though as I’m a vegetarian 😂
Coolio has a funny video about making stir fried vegetables, it’s pretty funny 😆 but looks good
I reckon you could easily veggie it, with some of the meat free chunks we get here! Quite fun though and the dip was really nice!
do pickles! cut into bite-sized pieces and use your favorite batter and fry. So easy and fun! I love fried pickles. I’ve heard there’s something similar at the fair here.
you know what would be good? I think marinading little cauliflower pieces in that marinade he made and coating and frying that would be great! also, maybe firm tofu. :)
Popcorn steak is a riff on "popcorn chicken" does this not exist in Britain? It's basically bite sized pieces of chicken, breaded and deep fried.
Oh goodness, I never comment, but a dime bag is a gram, and seasoned salt is a seasoning blend, but you're going to want to go with the brand Lawry's for a book like that.
What is an address I can send a unique cookbook to?
Mama, I'm in love with a gangster ❤
I want to see the video after you've made another batch including Coolio's bag of weed (Dime Bag).... 🤪😵💫🤣
If you want a challenge, take a look at the SuperRecipes channel on CZcams. The measurements are highly questionable (2 cups of X, then dumps in more like 1L) , so to are some of the ingredient combinations they use, and the 'butter' they use looks suspiciously like margarine. I'd love to see you make something their way, then make an edible version your way.
i think coolio would like the smoked salt
Normally it's 1"X1" or one gram of salt
No I am not clarifying.
Have you ever considered getting the Coolio haircut?
We call them chicken fried steak nuggets 😊
You know exactly what a dime bag is.
Is weed not legal in the UK? It’s so legal in my state we have cafes with it. And you can buy it online and pick it up lol
A dime bag is a 10th of an oz of oregano , or as you like to say . OroGhanNO
I didn't know Coolio passed.
1 dime bag is 1 gram iirc :)
Fortnight joke. So funny
Poor Tuck.
Why did get the Star Trek cook book
It's a shame discord is Patron only
yeah you got it haha, a dime bag = 1 gram
Was going to buy the cookbook but a lot of reviews say the book is funny and worth a read, but a lot of the recipes are suspect and don't work. Like the flour SHOUL be seasoned and an egg wash stage would have kept more of it on the steak.