- 7 weeks ago
Ever wondered how toast is enjoyed around the world? Epicurious brings together 10 chefs from 10 different countries to showcase their unique interpretations of this classic dish. From sweet French Toast to Italian Bruschetta, discover how cultures around the world transform a simple slice of bread into something mouthwatering.
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00:00You're about to see 10 different chefs from 10 different countries making toast.
00:06Toast!
00:13Today we're going to be making a recipe that is so close to so many people,
00:18chili cheese toast. You'll see this a lot in Indian five-star hotels,
00:23especially the 24-hour coffee shops.
00:25We're using Indian-style sandwich bread.
00:27Look at the size of the slice. It's gigantic.
00:30If I had a regular bread slice, it would probably come right in the middle.
00:33The first thing that we're going to do is toast these slices off.
00:36I have an oven set to 350 to get that extra moisture off.
00:39You don't want the bread to be limp.
00:41You want that bread that's at the base to be super nice and crisp.
00:44I'm using softened amul butter and amul cheese.
00:47It's processed cheese.
00:48Most similar to this cheese would be Montrejac in terms of the saltiness and the way it melts.
00:55For any Indians who are watching this, they know the nostalgic value of this cheese and this butter.
01:00This is the only cheese and butter that we grew up eating.
01:03So our mixture is ready. Our toast is also ready.
01:06No color, just nice and crisp.
01:08And that's what we want because when this goes inside and it bakes, it's going to get even crispier.
01:12The whole reason that we put the softened butter inside this is so that you don't have to butter your toast first.
01:18I have my bread set with the cheese mixture and in she goes for about six to seven minutes at 400 degrees.
01:26For the last two minutes, you can just turn on the broiler.
01:28So the heat comes from the top. It's almost like a salamander and just get cheese nice and brown and bubbly from the top.
01:34So it's been a few minutes. I put the broiler setting on for the last two minutes.
01:39So when I do pull this out, I do want to see like a really nice almost golden bubbly brown color on top.
01:44I left the sides on before because now it's time to trim it off and to really make it look nice.
01:49There's a reason why I use those really nice big bread slices because there's so much trimming that happens that after the trimming, it looks this size.
01:56So can you imagine what it would look like if I use regular sliced bread and the triangles would look so small.
02:04It's cheesy, spicy, it's buttery. It's still crisp. One of my most favorite recipes in the world.
02:09I'm making a Hong Kong style toast, which is a very popular dish in Cha Chan Ting, Hong Kong cafes.
02:18In the 1950s, Hong Kong food hall chefs recreated this toast dish that served in upscale Western restaurants.
02:27I'm showing you today a popular version with peanut butter.
02:31This bread is a thick cut white milky bread.
02:35It kind of reminds us of the steamed buns that we have, which is light and fluffy, fresh the better.
02:42First of all, I'm going to spread peanut butter on the bread.
02:46Any kind of peanut butter, and then I'm going to cut the crust.
02:49Then we can dip this in our egg wash.
02:51The white bread really soaks it up, but you have to be very careful. Don't break it.
02:55Once it gets really soft, I'm just going to put it in.
02:58You're going to fry all sides to make them golden brown.
03:02In the old days, this kind of style of toast is fried in wok.
03:06But now in a lot of Hong Kong cafes, people use fryers or just fry them in a pan.
03:12The toast is fried, and then we're going to add a little bit of butter and then condense the milk on it.
03:17The egg is a little bit crispy, and then the bread is very soft, and then peanut butter is so soft.
03:24Mmm, so good.
03:27The different textures add richness to this toast dish.
03:32We're getting ready to do a toast, right?
03:34Not toast with any champagne, but I'm not judging.
03:37The quintessential toast dish in America is a bomb avocado toast.
03:43Avocado toast is fat and vegetable and spice and love and toastiness and crunchy.
03:52I'm getting ready to hook up a piece of toast with a marble rye.
03:57Flavor of rye is kind of easy, right?
03:59It's not overpowering.
04:00It's like a really super duper obnoxious wheat bread.
04:05This is a cast iron griddle.
04:08I want to butter my griddle.
04:10I like to add the fat to the toast because it also gives it another layer of flavor and also gives it another new kind of texture.
04:18I toast both sides for consistency.
04:20That is the perfect toast right there.
04:22Avocado toast doesn't have to be just the regular old few slices with a piece of tomato.
04:28I took the whole avocado and smashed to the consistency that I like.
04:32I took a little bit of key lime so that it would soften it up some.
04:36Herbs, my parsley, and my cilantro.
04:39I take some diced tomato, peppers, a little bit of cucumber, and that's my secret weapon right there because it gives it crunch.
04:47And then the red onion, nice and fancy.
04:50Get it like close to the edge, close to your love handles, right?
04:53That's what we were calling them.
04:55And a couple more other components.
04:57Beautiful heirloom tomatoes.
04:59So you got the guacamole layer and then you have your avocado slice layer.
05:03Some feta cheese.
05:05Now I take some sun-dried tomatoes and I take a little bit of hot sauce.
05:10This right here is the truth.
05:14Oh yeah.
05:15It's toast and you should treat it like champagne.
05:18Today we're making a French toast that we call pain perdu.
05:22It means lost bread or old bread.
05:25It's a way to save the old piece of bread that you have and put it in a custard and you have a dessert.
05:32Today we're not going to use an old bread.
05:34We're going to use a brioche.
05:36We have eggs in it and a lot of butter.
05:39So it's more rich and soft.
05:41So first you want to soak your brioche in the custard.
05:46So it's made of milk, heavy cream, eggs, yolk, sugar, cinnamon, vanilla.
05:53I'm going to turn on my heat.
05:55Add butter to the pan.
05:57The brioche is very spongy.
05:59So it's going to soak out the mix very fast.
06:02I like it more custard.
06:04So I'm going to leave it a little bit longer than the normal.
06:07I'm going to put it in a pan.
06:09You can see the butter is hazelnut and it does smell like hazelnut and that's the color you want.
06:15I'm going to flip it one more time.
06:17I want the custard to cook inside.
06:19It's not going to be too crispy because of the butter,
06:24but you want the custard to create a nice light brand color and a little caramelized color.
06:31And the inside will be soft.
06:34This is a pain perdu with caramel sauce and whipped cream.
06:38Let's have a try.
06:39It's almost like a bread pudding.
06:41Soft.
06:44Very good.
06:45The brioche is perfect.
06:46I'm making bruschetta.
06:48Bruschetta is basically grilled bread served usually with tomatoes.
06:53You eat bruschetta usually during summertime.
06:56It's like a great antipasto.
06:58So like an appetizer to serve it first.
07:00What I prefer to use is actually a day old bread.
07:03So then it will be easier to cut it through.
07:05We want to make sure to have a bread also that doesn't have too many holes.
07:09You want to put the stuff on it.
07:10You don't want the stuff to fall off.
07:12Bruschetta was basically born to be like in the outside.
07:16Meanwhile, you know, you're having a good time and aperitivo.
07:18So grilling is always like the best way to do the bruschetta.
07:21So we want to make sure that our grill is very, very hot.
07:24We want to put some extra virgin olive oil on both sides of the bread.
07:30And then we're just going to put a little bit salt as well.
07:32The grilling is important because it gives so much of the flavor to this dish.
07:36You want it to have those marks to give the flavor.
07:39In the same time, you want it to be super hot because you don't want it to dry too much.
07:43You want it to have a little crust, but inside should be moist.
07:47This is ready.
07:48We have some nice grill marks.
07:50In Italy, actually, we don't need garlic.
07:52We want the flavor of it, but we don't need a whole clove of garlic.
07:56You want to just rub it so then you can taste it.
07:59Next, we're going to cut some tomato.
08:00Little trick.
08:01Just put it between two belly lids.
08:05And you got your tomato in half.
08:08We have some basil as well.
08:10Some extra virgin olive oil.
08:12A little bit maldon salt and a little bit regular salt.
08:14I'm going to crush those tomatoes because the important things about bruschetta
08:18is we want that bread to soak up the juice from the tomatoes.
08:22So we want to make sure these tomatoes are like super flavorful.
08:26We're going to pull all our tomatoes.
08:28We are having a party here, so I'm just going to cut it in half.
08:31So then everybody can enjoy a little piece.
08:34Here is our bruschetta.
08:36I'm ready for summer.
08:38Enjoy.
08:39Hmm.
08:40Reminds me to be just close to the beach and having some times with some bruschetta.
08:46I am making a dish called catenya.
08:49Catenya is essentially an Ethiopian toast.
08:52We use injera.
08:53Injera is a flat, spongy bread made from a grain called teff.
08:56We use injera for every meal.
08:58For breakfast, lunch, and dinner, and snacks.
09:01That's how big injera is in Ethiopia.
09:03The day we make injera at home, after they finish making the injera, at the end they make
09:10catenya.
09:11Let's start by mixing the clarified butter with berberre.
09:14Berberre is an Ethiopian spice consisting of 30 different spices.
09:19Clarified butter is called kibe in Ethiopia.
09:22That's the clarified butter cooked with some herbs called koserets, cardamom garlic, strained
09:28with a cheesecloth.
09:29You want your injera to be crispy, but not super, super, super dry.
09:34I don't want to over drown the injera with butter, just enough for the injera to get the
09:40flavor.
09:41If you put too much, it'll also be very hard to toast.
09:44The catenya is ready.
09:46I can't wait to take a bite of this.
09:52The right amount of crunchiness.
09:54This is exactly how I like it.
09:56It's time to make toast skagen.
09:59One of our culinary gurus in Sweden, Tore Fretman, he was on his sailboat.
10:04He had little shrimp that they fish.
10:08Because of the cold water, it has a sweetness and a firmness, but it's not chewy.
10:14The texture is more like a langoustine.
10:17He peeled them and made a gorgeous shrimp salad.
10:21This is a regular white toast.
10:24I use this bread because it doesn't take over the dish itself.
10:28It doesn't overpower the flavor like a rye or doesn't have any nuts or anything that gets crunchy.
10:36It might seem plain, but for a toast, that is what you are looking for.
10:42I take the regular toast bread and I have soft butter that are just very smoothly and evenly and not too much.
10:53Because if you take too much butter, it will get soggy.
10:58You want that crispy surface that gets golden and without too much butter inside.
11:05Then just put it in a medium hot pan.
11:09Don't rush the toast.
11:11Give it time.
11:13And it will be superb.
11:15You get the nutty flavor of the butter, which brings the toast flavor to a different level.
11:22Look at this.
11:24Nice and golden, crispy.
11:26Now we do the same on the other side.
11:29Toast is done.
11:30Time to assemble it.
11:31To make it even better, cut off the crust and even beautiful.
11:38A triangle.
11:39So here we have beautiful peeled shrimp.
11:43And for our toast wagon, we are going to roughly chop them up.
11:48Add a little bit of chopped onion and dill.
11:52And some zest of the lemon.
11:54And to add a little freshness, we add a little bit of the juice.
11:59And you mix it with the mayonnaise and the sour cream.
12:02Shrimp salad here.
12:03I usually leave a little bit of this in case you want to grab it by your hand.
12:08But if you are sitting down at a table and you have knife and fork, you can just cover the whole thing.
12:15Put a sprinkle of dill on top.
12:17But today is a special day.
12:19So I'm going to top it off with a little bit of rope, which add color, a little bit of texture,
12:26and elevates this dish into something even more sophisticated.
12:31Here we go.
12:32The toast seems great.
12:34It's holding up.
12:35It's not falling apart on me.
12:37And good to leave a little piece so I can hold the toast while I'm trying it.
12:44Mmm.
12:45This is a really good toast.
12:47So we are going to be making felfla.
12:50It's a toasted baguette with some red and green pepper and tomato.
12:54It just brings me back to where I grew up.
12:57In Algeria, it's the biggest North African country.
12:59During war, the French lived in Algeria, and that's why the culinary came out as French-Algerian.
13:06So for whoever doesn't know what a baguette is, it's just a basic white bread.
13:12Very sturdy, very crispy, especially after toasting it.
13:15So we're going to pour some olive oil on the pan.
13:19I'm using a cast iron because I feel like the flavor stayed in it.
13:23And it's also very important because right after this, we're going to move forward with cooking the pepper and the tomato all together.
13:32And I feel like it just adds more flavor.
13:35You don't want it too hard.
13:36You want it soft because you just don't want to lose the teeth, you know?
13:42So that's how I like it, actually, honestly.
13:45That's good for the toasting.
13:47We have our felfla here, our toasted baguette.
13:51I like to add a little oil into the baguette.
13:55Adding some harissa.
13:58We're adding the felfla on top of the baguette.
14:01We roast it in the oven for about 40 minutes.
14:04Green, red pepper, tomato, and some garlic.
14:07Adding some herbs into it.
14:10And voila.
14:12This is really good.
14:16I am making the toast dish called golden unipan.
14:20The pan is bread.
14:22Golden is English.
14:24Uni is a sea urchin.
14:25So essentially it's a sea urchin open toast.
14:28The bread I'm using today is called chojuku.
14:32This is a Japanese bread brand.
14:34Super soft.
14:35This chojuku is practically milk bread.
14:38The milk that contains in this bread makes this bread really softer.
14:41When you toast it, the outside gets very crunchy,
14:44but then the inside is still very soft and fluffy.
14:46And that's why I like this bread.
14:47But I like to do it with the toaster because it gives me consistency.
14:50And it's very easy to cook with.
14:52We're looking for a golden brown medium consistency of the toast.
14:55The toast is toasted.
14:57So I'm gonna take this out.
14:59I like to take the crust off because, you know, I work in the kitchen.
15:03And not a lot of people knows about this, but kitchen people needs to eat too during the shift.
15:09So by cutting off the crust, they have something to eat.
15:13Just don't tell anyone.
15:14Thanks.
15:15Starting with the saikyo miso infused cr├иme fresh.
15:19It's a cr├иme fresh mixed with a Japanese miso called saikyo miso.
15:22It's a white miso, anchovy butter, smoked and pickled daikon radish.
15:26And some tomatoes.
15:28And a little bit of a scallion.
15:29So this is a kwaido uni.
15:31Unimeyo.
15:32Parmesan halachem shape.
15:33Shiso leaves.
15:34All right.
15:35Now we have golden unipat.
15:37Dignin.
15:41Oishii desu.
15:43In Turkey, we don't really have a dish where you take a piece of toast and put things on top and display it.
15:49But bread has a very important role in Turkish culture.
15:53Almost every household in Turkey would get freshly baked bread daily.
15:58Bread is found in all of our meals.
16:01And, but today we're going to talk about breakfast because it's my favorite meal.
16:05If you go to a Turkish household, you would see a bunch of little things put in ramekins on the table.
16:09There are some savory stuff, some sweet stuff, and even some fresh vegetables depending on the season.
16:15I don't remember cutting my loaf of batar ever at home.
16:19What we always did was to just break it.
16:22And then you would take a little piece like this and put whatever you want on and eat it.
16:28Today I'm going to make you a better looking version of it.
16:30So I'm going to cut a slice of my sourdough.
16:32I'm going to make you a little bit of everything starting with my favorite, honey and butter.
16:38So in my family, we always had honey with honeycomb.
16:42No mistakes here.
16:43Kind of like Bob Ross.
16:44Only happy incidents.
16:46You can just put feta, which is a Turkish favorite.
16:49My favorite.
16:50My absolute favorite.
16:51Honey and butter.
16:52The simplest thing in the world.
16:54But sometimes, or most of the times, simple things are the best things.
17:02I love this so much.
17:04Better than all desserts.
17:07It's really good.
17:10Fantastic.
17:15This is so good.
17:17Nice and rich.
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