Cooking 5 MYSTERY Dishes From Around the World!
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- čas přidán 29. 06. 2024
- This video is sponsored by BetterHelp. Click here for 10% off your first month - betterhelp.com/beryl
Thank you so much to Michela, Kerri-Jo, Sherida, Lorna, Aaditya for sharing your stories with us!
Check out the artists featured behind me on my website:
Psychedelic Lens: www.beryl.nyc/index.php/psych...
Georgia Green: www.beryl.nyc/index.php/georg...
My Tea episode I mentioned where I try South African rusks: • How do You Think 5 Dif...
RECIPES
Øllebrød: www.beryl.nyc/index.php/2024/...
Salatat Blankit: www.beryl.nyc/index.php/2024/...
Egg Ball: www.beryl.nyc/index.php/2024/...
Mandazi: www.beryl.nyc/index.php/2024/...
Chokha Bread: www.beryl.nyc/index.php/2024/...
CHAPTERS
00:00 Intro
01:57 Danish Øllebrød (Beer & Rye Bread Pudding)
05:04 Trying Øllebrød
07:27 Guyanese Egg Ball
10:28 Trying Egg Ball
12:09 Nepalese Chokha Bread (Spiced Mashed Potato Sandwich)
15:22 Trying Chokha Bread
16:55 Kenyan Mandazi (Fried Dough)
20:00 Trying Mandazi
22:28 Tunisian Salatat Blankit (Stale Bread Open-Face Sandwich)
25:21 Trying Salatat Blankit
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
#cookingshow #mystery #gameshow #challengevideo
Being from a "Knödel" (bread dumpling) culture in Germany and seeing both the Øllebrød and the Salatat Blankit made me think that an episode all about stale bread recipes from around the world might be interesting
Oh yes, I would love this! justice for stale bread!
My thought exactly.
same!
Knödel... Oh now I have a craving for my Oma's best comfort food.
YES I was about to say the same thing!! Stale bread recipes episode pliiiiis
2:36 this has big Tasting History “hard tack” energy. I NEED a collab!
Hmm... Yeah, a look at how a current recipe may have origins in history and where it may come from. Or conversely, a historical recipe and where a version of it may still be common in present day.
Oh god yes! I live for all those moments when Max says hard tacks in his video just to see him tapping those two hard tacks together 😂❤❤
clack clack ;D
Thank you for the laugh!
Exactly
Retired cook here... boiled eggs: Start in cold water or shells will crack. Bring to boil, reduce to low low, set timer for 10 min. When ready drain water only from pan and add appx 1" cold water, put on lid shake eggs gently cracking shells all around then dump into icy icy ice water. Let sit to cool then - peel the eggs over the bowl of ice water - dipping the eggs so the water helps release the shell. Works most of the time but sometimes you get those stubborn shells. Protip: stir your eggs while boiling to center the yolk. Great for deviled eggs.
If you tap the egg with a spoon with the right pressure the membrane will break but the shell won’t so when you go to peel the shell falls right off.
@@andreab7445 ok. 200 eggs. GO!
I just cook them for the desired time (works with soft yolk as well). Plonk them in cold running water for 30 seconds and then just roll them over the counter and the shell just falls off.
I was about to comment this! The shell will either fall off in the pot or Tupperware, or it will fall off in huge chunks when you peel!!!
Roomwarm eggs don't crack in boiling water direct. As a chef you had known that
Woohoo! @BerylShereshewsky thank you so much for featuring me and my beautiful country of Guyana 🇬🇾! This episode and channel is such a joy.
Hi Sherida! My grandad was Guyanese and I would love to learn more about Guyanese food - do you have any other recipes you would suggest??
@@platypuspigeon3103 Hey hey! Awesome that you're open to learning more about your lineage! As you may know, Guyanese cuisine includes a lot of curry lol. My favorite dishes to eat are Guyanese-style "curry chicken" and our national dish known as "Pepperpot" (there's literally nothing else like it in the world).
One of the most popular Guyanese food content creators in the community is a creator known as Metemgee. She can show you even more Guyanese cuisine and even has a cook book :). Good luck learning more, and I'm happy to offer more info as well.
@@SheridaSpeaksLive My mum is Guyanese (now UK) and agree, Pepperpot is the most delicious and unique dish, I ❤ it 😊
@@lisastukley7119 Girl, you get it!! Especially around Chistmas time with some delicious bread? Ooof, don't get me started!
Dane here. In my grandma's recipe for øllebrød the bread soaks in a lot more beer overnight. Traditionally we use hvidtøl, which is a very dark, but sweet kind of beer and our ryebread is also alot darker. She also added slices of fresh orange and a stick of cinnamon in the soaking, and cooking. We would often have øllebrød for dinner with the whipped cream and have the leftovers the next morning. Heated with cold milk on top. I still love it! You should also try Kærnemælkssuppe or in english, Buttermilk soup.
Your grandmother's version makes so much more sense.
The Belgian Duvel that Beryl used is a more fruity beer, almost banana-ish.
That probably threw the flavor off compared to using the proper beer.
@@NullCreativityMusic Instead of the hvidtøl, you could use malt beer instead. Personally I just like the hvidtøl better. It's a very unique taste. And with not much alcohol. As kids we were allowed to drink hvidtøl at Christmas
To add we do have that super dark rye bread the kind much darker then berly used but unfortunately not all stores sell it and same for the beer it's only sood at selective liquor markets unless you are willing to pay the extra price to order off line@@LouiseLillith
This is also traditional dessert food in Estonia as well. But we also use very dark rye bread, made with dark mollases and dark beer (sometimes Christmas edition beer) and add raisins and cinnamon. Also there is a version with natural apple juice instead of beer.
I like this idea. Instead of having a theme everytime, which is great, you can relax and prepare some unused recipes from older videos.
A cool idea for a video would be to have someone cook dishes from around the world for you, tasting them blindfolded and guessing where they're from/what the ingredients might be.
And then throw darts at a map to see how close you can get to the country?
@@Erhnam_Djinnmaybe add a "cartographer" in a too small button up shirt to measure the distance of the dart to the correct answer?
@@GarrettMerkin I don't get it. Was my comment dumb? I just meant her friend could try cooking the dishes for one video so she can guess.
@@philippephilippe4665 they're referring to a series that already exists by the Good Mythical Morning guys
@@flavorbritt ok so they’re not being mean.
More MYSTERY Dish episodes!
Agree!!!
Agree aswell!
Fun linguistic note: although the øl in ollebrod sounds like German Öl, “oil”, it’s actually cognate with the English word ale.
24:04 The best bread for French toast is stale bread. That's why the French name is _pain perdu_ ("lost bread").
Beryl, I’d love to see a video where you try out different egg-peeling methods shared by viewers and pick a favorite. I don’t care if someone else has done this; I’d love to see you do it!
Follow it up with a pickled egg episode.😂
Red beet eggs
Amish style mustard eggs
Maryland style old bay pickled eggs
Ramen style eggs
The Ole bar style white vinegar and sugar pickled eggs
Dill pickled eggs
So, when Aditya (from Nepal) was explaining about chokha bread sandwich, I was genuinely so surprised because that's the definition of the regular sandwich that I've eaten since my childhood, here in India (Rajasthan)! Additionally, instead of crisping it in the pan, try making it in the toaster (with ghee, ofcourse!). We use a Toshiba toaster which makes these cute little triangular sandwiches. Love from India. ❤
"We gotta lot of living (zesting) to do..." Bye Bye Birdie, sung by Ann-Margaret, Bobby Rydell & Jesse Pearson in the 1963 movie version💖🐦...didn't even need your hint - one of my ALL TIME favorite movies!!
I was in the play when I was in 9th grade (freshman year of high school in the USA). It was so much fun! (Love the movie too.)
I effin cheered at featuring the egg ball!! SOOO good!! Cassava wrapped around nearly anything and fried is an instant win.
And the Chokha sandwich looks life-changing. I'm absolutely going to make this. It reminds me of a levelled-up stuffed paratha with only like 10% of the work. And I agree, amchoor is one of the greatest things!!
Beryl, here's a tip: when you open a can of tuna in oil for use in a salad, use the tuna oil to make the dressing! It's amazing!
I find steaming eggs and immediately putting them in ice water helps. I also pinch the ends after cracking to find the air pocket helps to get under the membrane. I then peel in the ice water. It's not 100% but it helped me out so much.
As a South African 🇿🇦 I will defend Rusks until I die! You just need to know how to enjoy it. There is a technique that we learn as children and even my picky eater kids love them. That is my TED talk. Thank you😂😂😂
I agree, in my opinion, she simply didn’t soak it in the tea long enough. It will and does eventually get soft and tasty.
@@ThisIsMissCheekyas a American who is always looking to try new treats & tea's welp looks like I something to try out now and with your tips now I know what to do properly.
Looks like I will add this what to do my son lol because I love introducing him to new treats, drinks and teas from around the world..
He is already well exposed to my mom's Colombian heritage and my dads Mexican American/Native American heritage via through me because I think its imporant to keep family traditions alive ALL WHILE keeping a open mind on exploring what other cultures offer since it's never good to keep ypirself closed off if that makes sense which I have taught my son this its crucial to know... 🌞🗺🤗
LOVEEEE THIS IDEA!! All unused submissions from old episodes could also be a great idea. I'm sure you have a huge library!
As usual, a lovely, warm-hearted video. Btw, when you make schnitzel, you dredge the meat in flour and then coat in the egg (and then roll in bread crumbs)
I wish you did one on Leah’s favourite foods and give her a try on some of the foods
Use your insta pot for eggs! :) 5 minutes pressure, 5 minutes natural release, 5 minutes in ice water. They're so much easier to peel that the conventional method!
I second this! I never hard boil them any other way.
I agree that pressure cooking an egg makes it easier to peel... but I prefer the texture of 2 min egg and 13 (small) 14 min (medium) or 15 min (large) natural release.
@@blue_egger interesting. I'll have to try that!
They're always overcooked and grey with the pressure cooker
Instant pot makes perfect eggs every time!
I am manifesting a beer episode, chicken cooked in beer is one of my favorite grandma's dish.
Nothing fancy needed, when you are ready to peel the egg, start at the bottom, Crack a little of the shell off, then slide a spoon under the membrane and just pull it off! Works everytime. Love you Beryl!😊
Chef here 🙋🏼♀️ The trick to easy peeling hard boiled eggs is use old eggs. Really fresh eggs are impossible to peel. But older eggs have started breaking down, so the white doesn’t stick to the membrane of the shell. If you do have to peel fresh hard boiled eggs, crack the shell really well, get part of the shell going with your fingers, then use a spoon to go in between the membrane and the white. That being said, if you have farm fresh eggs, under a week old, make scrambled eggs, or sunny side up, or anything but hard boiled. They won’t peel for love or money.
I came here to say the same thing. If you know you are going to be making boiled eggs for any reason, buy a carton and just let it sit in the fridge for at least a week before using 😂
I think the trick is to put room temp eggs in boiling water and then ice bath once the eggs are cooked. It always peels perfectly.
Not entirely true, I have chickens and I boil eggs laid the same day and they peel perfectly everytime. I think it has more to do with temperature. Eggs purchased from the store are already kind of old when compared to when they were laid.
For eggs that peel cleanly like 90% of the time, start with eggs straight from the fridge. Gently lower them into rapidly boiling water with a slotted spoon. Adjust heat so that the water is gently simmering and set your timer for the doneness you want. Hard boiled but not chalky is 10-12 min.
When the time is up, immediately plunge eggs into ice bath. For eggs you want to eat cold, leave in ice bath for about 10 min. For warm eggs (like for topping ramen), a quick dunk in the ice water just until cool enough to handle is good.
Peel under gently running water.
This is pretty much exactly how I do it, but my lazy ass keeps them at a boil, skips the ice bath, and just peels them under cold running water. Honestly I feel like the most important thing in peeling eggs is to crack the bottom first, and then make sure the water gets under the membrane.
Please do more of these!! This was super fun to watch, and the recipes were so different. Seeing you completely surprised by the recipes was interesting, too. A real test of your skills, and you passed with many, many stars.
Beryl, please look into German dark rye bread (like the Mestemacher packages) for these Scandi rye bread recipes. It is very different than the American rye - no caraway taste. You will enjoy the results even more!
nordic, I think Finns like rye more than the rest of the Nordics
Another commenter said Icelandic rye bread is sweet and cake like. I'm now wondering how many kinds of rye bread there are.
@@dianadeejarvis7074 more than you can count xD German rye bread is very often sweeter than the Danish rye bread I know.
Love these episodes.
Hard baguettes...dampen lightly with water. Pop in the oven for a few minutes...voila, fresh baked bread.
Oh I just said that too but I stick them in the air fryer and they're delicious.
Okay... now you need a cassava episode.
And in it you MUST include Blumenau sausage fritters from the south of Brazil.
In Iceland we have bread soup (wich really is a porridge) made with Icelandic ryebread (wich is sweet and cake like), malt drink, lemon and topped with cream. It´s served as desert and it´s super filling. You would need a nap after but. It´s very good.
Love these episodes, I'm trying to watch more long content again instead of reels and it's so relaxing
Already my fave episode of all time😩😩😩
I love appetizers they have such diversity and great flavors. Have you done an appetizer video?
If you want another idea to make with stale bread (rolls, baguettes etc.) try making some german Semmelknödel. Really nice to mop up sauce or even if you have them left over you can cut them in slices and fry in the pan the next day
I'd rather have scheiterhaufen
Curd Nerd! Love it! Thank you for sharing! 🎉
People don't use mashed potatoes in sandwich is new to me 😅. It was the most basic lunch I would take to school, well never got more than half as my friends would take other and I had to eat theirs well happy days.
In the years I've been watching your channel is a miracle that no one has told you to put a little vinegar in the water where you boil your eggs. It makes it easier to peel and it doesn't give it a vinegary taste.
I would love to see another surprise episode, this was really fun!
Seriously, Bye Bye Birdie is the absolute best! No need for extra hints! Fond memories of watching a high school production with my grandmother. ❤️❤️ Just watch it, it’s amazing.
Part 2 please. This was so fun.
11:50 The final dip determines the outside texture. Flour, batter flour gives a matte exterior (think fried mushrooms). Ending with a liquid gives a smooth texture, as in a battered fish or onion rings.. Multiple layers give thicker coatings. A little corn starch or potato or tapioca starch gives extra crispness. Finishing with really lumpy flour that has been used for repeated dipping, gives chicken extra craggy crunchy bits.
You know how they say that laughing and smiling can brighten your day? Well, I always laugh and smile watching your videos. Keep it up; you're great!
Love your videos, Beryl! Keep up the great work! Fresh eggs do not peel as easily or cleanly. When I know I'm going to be making something with lots of boiled eggs soon I will buy my eggs 1-2 weeks in advance.
Make this a regular series please!
Yaay!!! You know it's going to be ok, on a Beryl upload day 💜💕🎉
Love this episode!
My new favourite dough kneading song: 🎶Good gracious, dough is bodacious 🎶 🔥🔥🔥
All the hits over here
Hi Beryl, Love all your shows and I learn so much. Thanks! The best way I have found to peeling hard boiled eggs is to peel them under running water. Try it and see if that works for you.
Please do a boiled egg episode where you test some of the "easy peeling" tricks people have shared. Obviously, we would also expect some cool new recipes using the eggs you peel
Leiah did a great job! She always does, but it’s nice to see her and her ideas with you! ☺️
Similarly to the chokha bread, I would use my mums leftover spiced potato "curry" (think aloo masala/bombay potato style dish) and repurpose it into a grilled cheese! SO good
We need more episodes like this!
It is always a good day when Beryl uploads a video!😊
things that have helped me,
eggs peel way easier when they are warm so try to cool down the egg to the point where you can handle them.
start by cracking from the bottom where there is air pocket thay will give you a nice opening to peel further
when there is no easy way out, use a spoon that has thin edges and use that to peel.
For peeling eggs - use a metal teaspoon. Just lift the shell and shove the spoon in, lifting the white from the shell. Easy-peasy :)
I am definitely trying that mashed potato sandwich. The wrapped egg sounds great too and looks tasty. Pass on the beer rye breakfast, as I find beer to be an unappealing flavor, but I adore rye bread especially with those caraway seeds. Your channel is so much fun. Great choices Ms. Producer!
Maybe just try it with water instead of beer, like Beryl said. I bet it’d still be good!
😄 The Sunday paper cartoon Blondie often sent mashed potato sandwiches with Dagwood to work for his lunch.
For peeling boiled eggs, use a spoon! Crack the eggshell a little and lightly run the spoon under the eggshell to seperate the shell from the egg. Saw this on TikTok and 🤯
This is the best way to peel an egg. As a chef and used to have to peel 50-60 soft boiled ( very fragile 4min 30sec cooked ) eggs per day, I guarantee this is the best method🥚😊
I totally agree! A spoon really helps!
I totally agree! Everyone else’s tricks are way to long and complicated to be “tricks” if you ask me.
It was the wrong type of beer for øllebrød, and that makes a lot of difference taste wise. In Denmark we use a type of beer called hvidtøl. Though the name translates to whitebeer it is actually very dark with a malty and sweet taste. It is low in alcohol usually under 2% ABV. Also Danish rye bread makes it much better - the bread used in the video was too light in color.
Using Duvel (Belgian bitter highly hopped VERY strong beer 9% alcohol) amazed me a bit for using it in a Danish dish. I am proud of this Belgian beer but not for making porridge!
@@Dutchbelg3 Belgian beer is good and even a Danish Carlsberg would be wrong in this dish. I think a Guinness would work for øllebrød, if you lower the amount of beer and then add more water and a little ekstra sugar
I Think vitamalz from Germany would work aswell. But this was not øllebrød at all. It needs a remake tbh. Also we had it with æggesnaps (eggyolks and sugar beaten till pale yellow) aswell as whipped cream when i was a kid.
I really loved this episode. The unknown is so fun to see Beryl go through this blind.
My egg peeling method. Put the cooked eggs in ice water, stir with your hand, as soon as you can stand it start cracking the shells, bonk each end then roll the middle then throw it back in the ice water. Peel them in the water and use it to float away the shells. There is something magical about bonking the egg ends, and water makes the cooked white slippery so you can slide a finger between the layers.
I’m happy that I got to see a Tunisian recipe on this amazing channel ❤ thanks !
I bet that Nepalese mashed potato sandwich would be really good in a tortilla too, cooked like a quesadilla (I'm thinking less bread/starch would make for a better ratio) but this was a revelation for me too Beryl, nice find!
I love your receipts. Thank you
I have tried so many tricks to peeling boiled eggs and none of them worked for me until I tried adding vinegar to the boil water. That really made peeling significantly easier.
Hey Beryl! I used to have a hell of a time peeling hard-cooked eggs too, but I recently discovered a new method that (so far) seems to be very reliable: don't boil them ... STEAM them! Yes, believe it or not, you can cook eggs with steam! Put them in a steamer basket with a lid on top of a pot of boiling water, and steam them for 15 minutes. When they are done, immediately move them into a pot of tap-cold water (ice water isn't necessary) for TWO MINUTES, no more. You just want them cool enough to handle, but not so cold that the inner membrane cements itself to the shell and makes it impossible to remove, which seems to be the problem you're having. After two minutes in the cold water, tap them on the counter to crack the shells all the way around, and the shells should almost fall off! I've made them this way several times now, and I haven't lost an egg yet! Good luck!
What a great idea ! Make it a regular serie !!
I took my hubby there for his Birthday and he loved it! He does not eat fish and still had so many options to choose from. He wants to go back again. Thanks for the review!
24:56 The key to peeling the shell from eggs is to *start at the bottom of the wide end where there is an air pocket*, crack there and peel a strip to the other end. Peel under a gentle stream of water or peel in a bowl of water, the water will help with peeling by capillary action.
It also helps to use eggs that are a little older. New eggs are harder to peel.
Please do more of these surprise episodes! It was cool to have such a random assortment
when i watch beryl and timmy's takeout on the same day my happiness level goes up 100%
Have never heard of the beer/rye dish, but I feel like subbing hard cider would be delicious.
I use a spoon to peel boiled eggs. Use the handle to crack the egg shell, peel off just enough to slide the bowl of the spoon between the shell and the egg, pop off a large piece of shell at a time.
Dip the boiled eggs with the shell in ice cold water. Then tap it on the counter and roll it gently with your palm. The white of the eggs has this thin layer that sticks with the shell and comes out neatly as a whole. Always works for me!
I need more Beryl singing famous songs to food related lyrics!
I tap both ends of the egg, and give it a gentle roll lengthwise. The key is to use the side of your thumb to peel, starting on the flat end. It pushes the shell off instead of picking at it. It's all easier if the eggs are wet. I always peel them straight from the cold water and dip them in it afterwards to clean the last of the shells.
I've never made a mashed potato sandwich before, but I have made a potato salad sandwich a couple of times. Also, I have had potato chips and French fries on sandwiches that also had meat in them before.
I believe you have an Instant Pot Beryl, use that for cooking your eggs. There's a method called 5:5 which is 5 minutes pressure, then 5 minutes natural release (I prefer 4 minutes for both). Before pressure cooking, be sure to use the rack on the bottom, and add a cup of water.. the eggs go on the rack. Once cooked, I dump everything in the sink, this cracks the eggs. From there, there shells often come off in one piece. So easy!
It was just a silly little moment but I love that you knocked your head first when you went to knock wood because I do that all that time too. One time I had jury duty and while we waited out in the hallway I did that after saying something and I got the weirdest looks! I explained it's a habit since I may not have wood nearby but I always have my head with me.
In Australia we have always used flour before egg to coat food and then the crumb. An unusual flavour you described . I like your videos
In reference to the mashed potato sandwich, u can also make mashed potato fried tacos or flautas.... yummo
that viking dish, I could see Max on Tasting History doing that one
Great episode!
EGG HACK: use the egg piercing tool! Then steam or boil them. If you want to go big (9 at a time) get the Cuisinart egg cooker or the Dash brand that does 5 eggs. It’s a permanent game changer! The steam separates the membrane and the shell just falls off basically. It’ll be so easy you could do a hard boiled egg episode because you’ll have so many!😊
Ilysm!!!!! I always say this but I'm picky about the content I watch and I literally only watch you and GMM 😂❤❤❤
For peeling eggs, one method I use to great success is to crack the bottom of the shell then press gently so that the shell is breaking but still attached to the membrane. I roll it on a counter so that this happens all along the egg. Then, peel in a bowl of water or under cool, running water. The water will seep under the membrane once you start peeling and help separate it from the white.
I never buy tuna in oil, but I love sardines. Something I made recently with sardines actually used the oil to saute tomatoes and then scrambled eggs with the tomatoes. I warmed the sardines a little and had it with some bread. It was surprisingly good. My elderly cat (she's a month from 16) lost it and stole my food because I used smoked sardines, which are her favorite food.
I use a wet teaspoon to peel boiled eggs, it works very well because it slides between the shell and egg easily.
I love your Goblins shirt, I was trying to do a Google search looking for one for myself! That yuca egg recipe looks delicious.
The Salatat Blankit is making me think we need a stale bread episode...
lablebi
I just saw you zesting that lemon. Pro tip: a few weeks ago I went to this baking class where they made cantucci (or biscotti as they say in the US). One of the ingredients there was also lemon zest. The chef who made the cookies zested her lemon with circular movements instead of the way you do it. Why? Because if you zest it linearly, the zest will exist of long pieces of zest that become chewy in the end product (or could end up sticking between your teeth), while a circular zesting motion will produce tiny pieces of zest that will flavour your dish but will not get chewy. It was an eye-opener to me ;)
I first learned about "Øllebrøt" from the Danish movie "Babette's Feast"... Such a great movie!
Loved this episode and hope you do it again!! Hugs!!
About the egg peeling: I always use a bow with cold water, and peel the egg under the water. I feel it is easier this way!
More of Leahhh!! she's a sweetheart!
Leah loves this comment haha
@@BerylShereshewskyI thought you said Leia?
I put hot cooked eggs in cold cold water. Crack the egg shells in a couple of places. As they cool, the cold water is drawn into the shell. Peel when they're cold enough.
I loved this episode!
I love that Beryl has an assistant because she gets to do stuff like this
PBS? OMG YES! You and Sesame Street are worth the PBS subscription!
BYE BYE BIRDIE - this was my most favorite movie as a kid.