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Unveiling the Tastiest Food Creations on Season 15 | How It’s Made | Science Channel

Science Channel・2 minutes read

Greek desserts like Baklava and Galaktoboureko are made with unique ingredients and cooking methods, while Korean Kimchi and French Carlsons highlight international flavors and techniques. Asian bowl meals offer customizable options with a focus on food safety and diverse flavors, creating a healthy meal choice.

Insights

  • Berma, a type of Baklava, is crafted with kataifi shredded wheat dough, whole pistachios, and a syrup infused with sugar, water, cinnamon, nutmeg, and lemon to prevent crystallization, showcasing a meticulous process that prioritizes authentic ingredients and precise techniques.
  • The meticulous preparation of Asian bowl meals involves cooking rice for an hour, frying a vegetable medley, marinating sushi-grade tuna, and cooking teriyaki beef with ginger and onions, emphasizing a fusion of flavors and textures in customizable, healthy meal options that highlight attention to detail and food safety.

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Recent questions

  • How is Baklava traditionally made?

    Baklava is typically made of phyllo pastry filled with nuts and drenched in honey or syrup.

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Summary

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Traditional Greek and Asian Desserts and Meals

  • Baklava and Galaktoboureko are traditional Greek desserts, with Baklava typically made of phyllo pastry filled with nuts and drenched in honey or syrup, while Galaktoboureko consists of phyllo filled with custard and coated with sweet syrup.
  • Berma, a variety of Baklava, is made with kataifi shredded wheat dough and whole pistachios, never pistachio powder. The chef pours granulated sugar and rosewater over the pistachios, followed by a syrup made with sugar, water, cinnamon, nutmeg, and lemon to prevent crystallization.
  • The kataifi dough is made of all-purpose flour, milk, and water. The chef lays out a section of dough, adds pistachio filling, and rolls it tightly into a loaf shape. The loaves are air-dried for 24 hours before being fried for three minutes in oil heated to 350°F.
  • Galaktoboureko is made by boiling milk and semolina, then adding eggs, vanilla, lemon or orange rind, butter, and sugar. The custard is mixed with phyllo dough squares, which are folded into triangles, doused with clarified butter, and baked for 45 minutes at 325°F.
  • Kimchi, a Korean comfort food, is made by fermenting Napa cabbage, shredded carrots, scallions, ginger, garlic, chili flakes, and ginger juice. The ingredients are mixed and placed in fermentation crocks with ceramic weights to create an oxygen-free environment for fermentation.
  • Carlsons, a traditional French candy, are made with almonds, candied melon, orange peel, and royal icing. The almonds are rehydrated, ground with candied fruit, and kneaded with hot liquid beet sugar and almond oil. The paste is topped with royal icing and shaped into candies.
  • Asian bowl meals start with cooking rice for one hour, then preparing fried rice by frying carrots, onions, garlic, and peas before adding soy sauce. Protein and vegetable choices like tuna, cucumber, seaweed salad, teriyaki beef, and cabbage salad are prepared with various sauces and dressings.
  • Sushi-grade tuna is marinated with chili sauce and oil, while teriyaki beef is cooked with ginger, onion, and a soy-based teriyaki sauce. Components are mixed and matched to create customizable Asian food bowls with a variety of flavors and textures.
  • The food worker ensures food safety by measuring temperatures and following specific cooking instructions for each component of the Asian food bar, from the rice to the protein and vegetable choices, providing a healthy and diverse meal option.
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