How to Cook with a Rocket Stove | Farm To Table - video Dailymotion

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Aired (November 12, 2023): Chef JR Royol demonstrates how to build and use a rocket stove by cooking double-fried fries and lambanog-battered fish.

Transcript

00:00 [MUSIC PLAYING]

00:27 [NON-ENGLISH SPEECH]

00:29 Rocket stove.

00:30 [NON-ENGLISH SPEECH]

00:32 [NON-ENGLISH SPEECH]

01:01 Another thing with rocket stove--

01:04 [NON-ENGLISH SPEECH]

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01:11 [NON-ENGLISH SPEECH]

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01:15 [NON-ENGLISH SPEECH]

01:42 [NON-ENGLISH SPEECH]

01:44 [NON-ENGLISH SPEECH]

01:54 [NON-ENGLISH SPEECH]

01:56 French fries is one of those food

02:16 that-- [NON-ENGLISH SPEECH]

02:19 [NON-ENGLISH SPEECH]

02:21 I believe I make the best French fries.

02:28 [NON-ENGLISH SPEECH]

02:30 So there are very few key elements

02:41 that [NON-ENGLISH SPEECH] whenever we're

02:43 doing homemade French fries.

02:45 [NON-ENGLISH SPEECH]

02:47 That would actually make the end product lighter

02:58 and more fluffy.

03:00 [NON-ENGLISH SPEECH]

03:02 Crispy, light, and fluffy.

03:09 [MUSIC PLAYING]

03:11 [NON-ENGLISH SPEECH]

03:14 [MUSIC PLAYING]

03:16 [NON-ENGLISH SPEECH]

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03:35 And this is also the perfect time

03:59 [NON-ENGLISH SPEECH]

04:01 So we'll season it with salt.

04:04 [NON-ENGLISH SPEECH]

04:06 [NON-ENGLISH SPEECH]

04:10 [NON-ENGLISH SPEECH]

04:19 Typically--

04:26 [NON-ENGLISH SPEECH]

04:30 We want to make this the best French fries.

04:33 [NON-ENGLISH SPEECH]

04:35 This time--

04:37 [NON-ENGLISH SPEECH]

04:39 So this is our French fries, double fried French fries.

04:52 Crispy, fluffy--

04:57 [NON-ENGLISH SPEECH]

04:59 [MUSIC PLAYING]

05:01 And for garnish, [NON-ENGLISH SPEECH]

05:08 fresh herbs.

05:09 [NON-ENGLISH SPEECH]

05:11 [NON-ENGLISH SPEECH]

05:13 [MUSIC PLAYING]

05:17 [NON-ENGLISH SPEECH]

05:28 Fish and chips--

05:29 [NON-ENGLISH SPEECH]

05:31 [NON-ENGLISH SPEECH]

05:36 Typically, if you look in the internet for a recipe,

05:50 [NON-ENGLISH SPEECH]

05:55 But then I discovered--

05:57 [NON-ENGLISH SPEECH]

05:59 We'll start off with all-purpose flour.

06:08 And then [NON-ENGLISH SPEECH]

06:13 Add [NON-ENGLISH SPEECH] salt and pepper.

06:16 And then baking powder.

06:19 And then for color and additional flavor, turmeric powder.

06:23 And then mix the dry ingredients before we mix the wet.

06:29 Let's add in the lambanog.

06:31 And the reason why we use alcohol in our mixture or batter compared to water--

06:40 Again, we said earlier that we want the texture of the crust of our fish to be light.

06:48 Now, if you use alcohol, it will evaporate faster than water.

06:54 So if you're really after that crunchy, airy texture,

06:59 alcohol is better to use so that the outside will pop.

07:04 Whereas, if you use water, you need to sustain the heat,

07:09 the evaporation process, before you get that kind of texture versus alcohol.

07:16 The bitterness will be gone, but in the end, you'll still have the texture you're after.

07:22 So we'll season our fish with salt.

07:25 Dust it with a little flour.

07:29 And then we'll dip it in our batter.

07:34 [music]

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08:33 [BLANK_AUDIO]

How to Cook with a Rocket Stove | Farm To Table

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