[0:00] Hey, what's up guys and welcome back to
[0:01] Babish. We're doing something a little
[0:03] bit different today. I just launched my
[0:04] new podcast, In the Booth with Babish.
[0:06] Check it out now if you haven't already.
[0:07] It's on YouTube and wherever you get
[0:09] your podcasts. Every episode I interview
[0:11] a celebrity guest and surprise them with
[0:13] my iteration of one of their favorite
[0:14] foods. And tomorrow I've got the one and
[0:17] only Gustavo Tosta aka Googga headed
[0:20] here and I need to impress him. And
[0:22] amongst the favorite foods that he
[0:23] listed were koshina or kinaha or koshina
[0:28] or something else entirely. It is a deep
[0:30] fried potato croquette. Very popular
[0:32] Brazilian street snack served with a
[0:34] cold beer stuffed with things like
[0:36] spiced chicken, cream cheese, tomatoes,
[0:38] all them kinds of stuff. And I want to
[0:40] surprise with a piping hot fresh batch
[0:43] when he gets here at the ass crack of
[0:44] dawn tomorrow morning. That's not what
[0:46] 9:30 is, but that's what it is to me. So
[0:47] I'm going to try out a new format today.
[0:49] It's going to be halfway between the
[0:50] content that we've been doing recently
[0:51] and the cookalongs, which I've seen a
[0:54] lot of wonderful feedback on. Thank you
[0:56] so much for the comments and the posts
[0:57] on Reddit about how much you love the
[0:59] cookalongs. I've been wanting to bring
[1:00] them back. So, we're going to do kind of
[1:02] halfway point here where I'm not going
[1:03] to cook in absolutely real time. We're
[1:06] going to throw some little bit of music
[1:08] in there. We're going to cut it down a
[1:09] little bit, but for the most part, if
[1:11] you wanted to make this, you could
[1:12] probably do it along with me as long as
[1:14] you pause every once in a while. This
[1:15] episode is brought to you by
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[1:53] off your first purchase of a website or
[1:55] domain. Where do we start? That's an
[1:56] excellent question. Me probably the
[1:58] filling. The typical filling for kosha
[2:04] is chicken. Spiced chicken with cream
[2:07] cheese. Sometimes some veggies thrown in
[2:09] there, but usually it's just a nice
[2:11] spiced chicken. Now, most recipes call
[2:13] for dropping the breasts in some chicken
[2:15] stock, covering and boiling until it's
[2:17] done, which is going to dry out the
[2:19] chicken pretty hardcore. So, I'm going
[2:21] to do something a little bit different.
[2:23] I'm going to butterfly these chicken
[2:24] breasts, meaning I'm going to cut them
[2:26] in half uh widthwise
[2:29] with uh yes, widthwise. I'm going to cut
[2:33] them straight through. So, we have two
[2:35] halves of two breaths
[2:38] that are much thinner than the original.
[2:39] And I'm going to pound them out a little
[2:41] bit just to get them down to an even
[2:42] thickness.
[2:48] Just grab a nice fry pan. That's the fry
[2:52] pan version of saucepan.
[2:56] I'm just pounding them out just a little
[2:58] bit. The thicker ones in particular,
[3:01] just until everybody is at a uniform,
[3:02] let's say 1 to 2 cm thickness. This is
[3:06] going to help them cook much more
[3:07] quickly at a lower temperature, which is
[3:10] going to prevent them from drying out.
[3:11] Now, I'm going to do a very gentle poach
[3:13] on these guys using a technique that's
[3:15] kind of like a cheater suvid. Basically,
[3:18] you bring water or in this case, chicken
[3:20] stock up to a near boil just shy of 200°
[3:23] Fahrenheit. You add the chicken, cover
[3:26] the whole thing, and let it sit. Let the
[3:28] residual heat, the carryover heat, cook
[3:31] the chicken. This prevents the muscle
[3:32] fibers from seizing up the way they do
[3:34] when you cook chicken hot and fast. So,
[3:36] it's going to lose less moisture. It's
[3:38] going to be more tender. It's going to
[3:39] be more juicy. Now, for our filling, we
[3:40] also need
[3:42] I can do this. I can be cool. For our
[3:45] filling, we also need a finely chopped
[3:47] onion. I wish it were cool, but it
[3:49] wasn't. Like I said, this might be a
[3:51] halfway point between our normal
[3:52] programming and a cookalong. So, that
[3:55] means taking in the quiet moments as
[3:57] well.
[3:59] If there weren't a cadre of screaming
[4:01] children outside, I don't know if you
[4:02] can hear that. One of the most important
[4:04] tools you can have in the kitchen.
[4:06] Garbage pole.
[4:08] If your garbage is not physically near
[4:10] you in the kitchen, this is a lifesaver.
[4:13] Does not need to be a very fine dice. We
[4:16] do want some the characteristics of
[4:20] chunks of onion in our filling.
[4:23] So, you can
[4:26] really go with more of a rough chop.
[4:32] Now, you might be wondering, "Hey,
[4:36] I thought you said that
[4:39] GooGa was coming tomorrow." Well,
[4:42] he is. One of the beauties apparently of
[4:45] Koshina is that you can make it ahead of
[4:47] time. So, I'm going to assemble these,
[4:49] not bread them just yet, but assemble
[4:51] them with the dough and then bread them
[4:53] in the morning and fry them before he
[4:54] gets here. I don't know if it's a
[4:56] breakfast snack, but
[4:58] feels like it will be. Feels like it.
[5:00] Well, you're supposed to drink it with a
[5:01] cold beer, so yeah, it's probably a
[5:03] breakfast snack. Plus, we're going to
[5:04] need four minced cloves of garlic.
[5:09] So, if you are new to cooking at all,
[5:12] garlic can be a a tricky bastard. It
[5:16] definitely tricked me a lot when I was a
[5:18] young in the kitchen.
[5:21] And I think that uh you should do when
[5:23] you're dealing with garlic, you should
[5:24] sort of deal with it in stages. You
[5:27] remove the cloves and get as much excess
[5:30] skin off as you can because the skin is
[5:32] tough and papery. You don't want to end
[5:34] up in your final garlic. And garlic is
[5:36] very sticky. So if there's any skin
[5:38] present in the area, it's going to stick
[5:40] to it. So this now over here is going to
[5:43] be my smashing station. So, I'm going to
[5:47] chop off the root of the clove, the flat
[5:51] side of the bottom of the clove. Chop
[5:53] that off. Give it a little tappy tap tap
[5:56] taparoo.
[5:59] At which point, well, not quite. A
[6:01] little more tap. You don't want to smash
[6:03] it entirely,
[6:06] but you want to smash it just enough so
[6:08] that the surface tension of the skin
[6:11] around the meat of the clove kind of
[6:13] releases. So that way you end up with
[6:16] naked clove. Now I'm moving that over
[6:18] there where it can't come into contact
[6:20] with any of this nasty paper. And I'm
[6:23] moving that out of the way so that my
[6:24] newly exposed clove won't get sullied by
[6:28] it.
[6:29] I used to find
[6:31] peeling and chopping garlic a pretty
[6:34] annoying activity and I still do. I
[6:36] still do to some extent. But if I ever
[6:39] just stop and focus in sort of, you
[6:43] know, concentrate entirely on the task
[6:45] at hand instead of thinking about what I
[6:47] need to do next. That's when garlic gets
[6:48] frustrating is when you're thinking
[6:50] like, ah, I got other stuff to do. This
[6:53] is sticky. This is nasty. These are
[6:54] these are uh being difficult. That's
[6:57] when garlic gets tricky. But if you just
[7:00] sort of zone in on it and be like, "This
[7:02] is all I'm doing right now is garlic.
[7:03] That is my life right now is garlic," it
[7:06] actually becomes pretty nice. So you can
[7:08] see we have a sprout. It's trying to
[7:11] grow more garlic. Okay, that's really
[7:12] what's happening. So what we're going to
[7:14] do is smash it. We have to smash it
[7:17] anyway. And we're going to pull that out
[7:19] because it can be bitter
[7:22] and it doesn't look very nice either.
[7:23] You don't want green in your in your
[7:25] garlic unless you're dealing with green
[7:27] garlic. And ideally, we're really kind
[7:29] of smashing these guys.
[7:34] I mean, maybe not that hard cuz I'm
[7:36] sending garlic flying everywhere trying
[7:38] to be Isaac Tupes over here. Maybe
[7:40] instead
[7:42] want to give it some more controlled
[7:44] smashies. There we go. Now we have some
[7:47] pretty smashed up garlic, which means we
[7:48] can kind of just run our knife through
[7:50] it a few times and it'll be roughly
[7:52] chopped. If we run our knife through it
[7:54] a few more times, it'll be finely
[7:56] chopped. And that's how you chop garlic.
[8:03] All right,
[8:05] there's our garlic. All right, so over
[8:07] on the stove, I have a quart of chicken
[8:09] stock. In this case, better than bullion
[8:10] because true to its name, it is better
[8:13] than bullion. It is. And it's also
[8:15] better than most box stocks. And it has
[8:17] a delightfully yellow color to it, like
[8:20] an almost artificial yellow, which in
[8:22] some cases I really like. In this case,
[8:24] by adding it to our uh our our koshina
[8:28] dough, it's going to lend a really nice
[8:30] bright color to it, which the more color
[8:33] we can inject into things, the better.
[8:35] So, I have this at a gentle simmer. So,
[8:37] now I'm going to lower in my butterfly
[8:40] chicken breasts.
[8:42] And then I'm going to kill the heat,
[8:44] cover this up, and let it sit for
[8:47] probably 10, 15 minutes until the
[8:50] chicken registers about 155° F. The next
[8:54] thing we need to get ready is our
[8:55] potato. Traditionally, this is a
[8:57] potato-based croquette dough. Modern
[8:59] iterations tend to go flour, water,
[9:02] milk, but we're going to go the
[9:03] oldfashioned way, and that is with
[9:05] tater. I have a medium Yukon gold here
[9:07] that I'm going to peel and cut into 1 in
[9:09] chunks.
[9:16] Best way to cut potatoes in 1in pieces
[9:18] is to cut them into 1 in thick planks
[9:20] and then chop those
[9:23] X and Y axis into 1in pieces. 1 in
[9:26] that's well shy of 1 in. We're going for
[9:28] like 3/4 of an inch pieces.
[9:32] Really what matters the most is that
[9:33] they're evenly sized so that they cook
[9:35] at a similar rate. And small's better.
[9:40] We're going for a mash here, so we don't
[9:42] need to worry about like maintaining the
[9:44] potatoes propriety.
[9:51] Shove all those into a little old
[9:52] saucepan. Cover them with just enough
[9:55] cold water to cover them and bring them
[9:58] to a simmer. Let them cook until
[10:00] completely tender all the way through.
[10:02] Time to check on our chicken
[10:04] temperature.
[10:07] 155. That's the way. Uh-huh. Uh-huh. I
[10:10] like it.
[10:18] Lightly salt the water.
[10:20] Doesn't Doesn't hurt to season every
[10:22] aspect of the thing that you're cooking.
[10:24] You want seasoning throughout so that
[10:25] way you're not taking bites and some
[10:27] parts are seasoned and other parts
[10:29] aren't having to compensate for each
[10:30] other. Season throughout as much as you
[10:32] can. We're shredding this chicken so we
[10:34] want to let it cool completely. If we
[10:36] shred it right now, we're going to
[10:37] experience a lot of moisture loss. So,
[10:39] let it cool to like room temp before you
[10:41] start shredding. All right, it's been
[10:43] about 13 minutes and our potatoes are
[10:46] just about done. You can tell when
[10:48] they're done when you can very easily
[10:52] pierce one with a pairing knife or a
[10:54] butter knife, but also when the outside
[10:56] edges start getting a little roughed up.
[10:58] They're not so crisp and perfect. That
[11:00] means that we've got them in a really
[11:02] well-cooked state, which is where we
[11:04] want them because ideally, you want to
[11:06] do the next step with a potato ricer. I
[11:09] can't find mine for like the fourth
[11:11] time. I don't know where it keeps going.
[11:12] I don't know how I can lose something as
[11:14] big and as distinct as a potato ricer,
[11:17] but I have and continue to do so. So,
[11:20] I'm just going to thoroughly mash them.
[11:22] Worst case, if I still got some chunks
[11:23] in there, I might blitz it with my
[11:24] immersion blender. Make sure it gets
[11:26] perfectly smooth. But if you don't have
[11:27] a ricer or an immersion blender, your
[11:30] best bet is to really overcook the
[11:32] potatoes. Not water log them, but just
[11:35] like get them very very tender so that
[11:37] there's no chance any chunks are
[11:39] sticking around after some, you know,
[11:40] cursory mixing. My edges are getting
[11:43] nice and roughed up. The potatoes aren't
[11:44] falling apart, but they're super duper
[11:46] tender, right where I want to be. So,
[11:48] I'm going to drain them real quick. Then
[11:50] I should have been cooking these
[11:51] potatoes in a much larger pan because as
[11:53] it turns out, we're both mashing and
[11:56] building the dough in this pan. So,
[12:00] get those potatoes back in the pan over
[12:02] low heat. Commence the mashing.
[12:06] I always undercook potatoes. I think I
[12:07] got them right this time, but like I
[12:10] always undercook them when I'm doing a
[12:12] mash and I need them to be particularly
[12:16] cooked. I'm going to add
[12:20] about a cup of our reserved chicken
[12:23] stock. I'm going to start with just shy
[12:24] of a cup because I don't want to overdo
[12:27] things. We can always add moisture. We
[12:28] can't take it away. I'm going to mash
[12:30] that up together to make sure I've
[12:33] caught all the big chunks.
[12:41] And I haven't. So, I'm going to
[12:44] immersion blend this a little bit real
[12:45] quick.
[12:50] Normally, we'd have to worry about
[12:54] starches, but since Yukon Golds are a
[12:57] pretty low starch potato, we shouldn't
[12:59] have to worry about like gloopy strands
[13:01] of starch starting to form the way they
[13:03] might with russets. Now, I'm adding 1
[13:05] cup of milk and 2 tbsp of butter. We'll
[13:08] bring that up to a simmer.
[13:14] Now, we're going to add 225 g of flour.
[13:17] This is extremely precise. I'd go for
[13:19] just shy of two cups. Basically, uh
[13:22] we're looking for about a 2:1 ratio by
[13:24] weight of liquid to flour, plus the
[13:27] potato, of course. Does that make any
[13:29] sense? Just just add two cups of flour.
[13:31] If it's too dry, add more liquid. Once
[13:32] this reaches a simmer, we're going to
[13:34] add our flour and keep things simmering
[13:36] because this dough is par cooked, not
[13:39] unlike a shoe dough. Just mix everything
[13:42] together. Turn the heat down to like
[13:44] medium low. And then we're going to cook
[13:46] this for about five minutes until we
[13:48] have a nice thick ball of dough.
[13:53] Just keep folding it together. Make sure
[13:55] that there's no patches of dry flour
[14:04] and cook it for about 5 minutes.
[14:09] You want it to thicken up. You want it
[14:10] to turn into a cohesive dough. And you
[14:12] want it to be sticking to the bottom of
[14:13] the pan just like a shoe.
[14:16] Maybe sift your flour. I'm seeing a
[14:18] couple lumps of flour that I'm hoping I
[14:19] can mash out of there, but
[14:23] looks like they're dispersing.
[14:26] If there's patches of dry flour, if you
[14:28] feel like it's too firm to mix, add some
[14:30] more liquid. But I think this is just
[14:32] about the perfect texture that we're
[14:33] looking for. You can see it's sticking
[14:35] to the bottom of the pot a little bit,
[14:36] but it's not sticking to my spat at all.
[14:38] So, it's not too wet. It's not too
[14:41] sticky. And the most important thing
[14:42] here is flipping the dough onto itself.
[14:44] You'll see that I'm scooping up
[14:46] underneath the dough and folding it down
[14:48] onto itself. That's making sure that
[14:49] we're exposing as much of the dough as
[14:51] possible to the heat source and not just
[14:54] cooking half of it. All right, that's
[14:57] looking
[14:59] that's looking just about right. It's
[15:01] pulling away from the sides of the pan.
[15:02] It's not sticky at all. So, now we need
[15:05] to let it cool. Let's scoop this out.
[15:08] plop into a bowl. I'm going with a light
[15:11] metal bowl because this will help
[15:14] disseminate the heat more quickly. If
[15:15] you go with something thick or glass or
[15:17] something like that, it's going to trap
[15:18] the heat in longer. Now, I'm just going
[15:20] to cover it directly down onto the dough
[15:22] with a little bit of plastic wrap. This
[15:24] is going to make it cool off more
[15:25] slowly, but we don't want it to dry out.
[15:27] If it's exposed directly to the air,
[15:29] it's going to dry out. So, now we're
[15:30] going to let this cool. Not completely.
[15:32] You just want it to be handleable. You
[15:34] don't want it to melt the filling.
[15:36] probably 20, 30 minutes. Last up, we got
[15:39] to finish our filling. Into a non-stick
[15:41] skillet, dropping about 2 tablespoons of
[15:43] butter. Meanwhile, I've got the chicken
[15:44] breasts over here. They've cooled
[15:46] completely. So, now it's time to shred.
[15:48] You could throw these guys in a stand
[15:52] mixer and beat it with a paddle and
[15:54] that'll shred it pretty quick, pretty
[15:55] efficiently. But, uh, I don't know,
[15:58] sometimes it feels good to do it by
[15:59] hand. Really, just down into little
[16:01] bite-sized pieces. It doesn't have to be
[16:03] like, you know, pulp. There's a little
[16:05] bit of connective tissue, little hunk of
[16:08] fat and connective tissue at the at the
[16:10] base of the back of every chicken
[16:11] breast. So, make sure you pull that off
[16:13] just because it's tough, unpleasant.
[16:15] This little guy probably not going to
[16:17] say anything cuz this is a pretty boring
[16:18] process. But that's what I like about
[16:20] boring processes. This is a good time to
[16:22] remind ourselves that
[16:25] we feel the need to be so constantly
[16:28] unendingly productive all the time to
[16:31] the point where if we're not being
[16:33] productive while we're being productive,
[16:34] in other words, if I'm not listening to
[16:36] an audiobook or, you know, um having my
[16:39] emails read to me or listening to a
[16:41] podcast while I do this, I'm wasting
[16:43] time. But that isn't true. First off,
[16:46] you can't waste time. I've always felt
[16:49] worthless if I'm not generating worth
[16:52] all the time. If I'm not generating
[16:55] value or
[16:57] an end product or results all the time.
[17:01] And sometimes you need to take a quick
[17:02] step back and focus on the process
[17:05] itself because
[17:08] not only does it imbue your doing with a
[17:11] much better focus and quality of doing,
[17:15] but it also becomes a relaxing and
[17:17] meditative experience. Like you you
[17:21] start to hear where your mind wanders,
[17:23] you catch it. You bring it back. It's
[17:24] right here. You might start thinking
[17:26] about work or what you're going to say
[17:28] to soand so about such and such.
[17:30] But remember that you're here right now
[17:33] and you're shredding chicken. That's
[17:34] what's going on. Everything else is
[17:37] literally an illusion. Whatever you
[17:39] imagine is happening with your coworker
[17:41] or your kids or your spouse or whatever,
[17:45] your sister
[17:47] uh is is an illusion because it's what
[17:50] you're imagining. And life so rarely
[17:52] turns out the way we imagine it's going
[17:54] to. If you don't believe me, next time
[17:57] you have a difficult thing coming up,
[17:59] write down how you think it's going to
[18:00] go and then compare how it actually goes
[18:03] with your notes. I think we could all
[18:05] stand to take things a little slower and
[18:07] to do things a little bit more
[18:09] intentionally. I know that these are
[18:10] wellness mindfulness buzzwords that get
[18:13] thrown around a lot and it's very hard
[18:15] to put them into practice because you
[18:16] think, "Oh, I need an app and or I need
[18:19] a life coach or I need a guru or I need
[18:22] to read books or whatever." But really,
[18:24] it all comes down to simple things like
[18:26] this, like being present for whatever it
[18:29] is that you are doing in this moment.
[18:32] This is what happens if
[18:35] you know I'm allowed to do something
[18:37] meditative where I still am trying to be
[18:39] entertaining and present for you guys is
[18:41] I'll end up waxing poetic and talking
[18:43] about philosophy. I also want to say
[18:45] that I'm not an authority on the subject
[18:47] like and nobody really is. That's that's
[18:50] the beauty of it. That's the beauty of
[18:52] of the individual search for for
[18:56] meaning and purpose is that there's no
[18:59] book for it. There are books for it, but
[19:01] none of them apply to you specifically.
[19:03] Only you do. These are signposts. All
[19:05] words are signposts that point to the
[19:07] truth. None of them are actually the
[19:08] truth. There's an old Buddhist uh idea
[19:10] that words and concepts like these are
[19:13] fingers pointed at the moon. They are
[19:15] not the moon. So, anything anybody ever
[19:17] tells you is not the moon. It's a finger
[19:19] pointing to the moon. Anyway, enough of
[19:21] that. I'm placing our butter over medium
[19:23] heat, getting it nice and melted, till
[19:25] foaming subsides. Then adding our onion
[19:27] and cooking for about five minutes until
[19:29] well sauteed.
[19:33] That wasn't heated up. Not nearly
[19:35] enough. There's an onion skin. That's
[19:38] embarrassing. I thought that butter was
[19:40] better preheated, but it was not.
[19:42] Ideally, you want to hear this sound as
[19:44] soon as the onions hit the pan.
[19:49] Get some good sizzle going. Picking up
[19:51] some nice color.
[19:54] These guys are nice and soft. Well
[19:56] sauteed. So now turn down the heat a
[20:00] bit. I'm going to add the garlic. Sweat
[20:02] that for about a minute just to get
[20:04] those flavors up and at them. Oh, that
[20:07] smells good. I mean, it's just on Isn't
[20:10] that weird when whenever I'm cooking
[20:12] something that's just onions and garlic,
[20:14] people would be like, "Oh, that smells
[20:16] good." and I'll be like, "Yeah, it's
[20:17] onions and garlic." Like, as though I
[20:19] don't deserve the the credit for like
[20:22] the fact that it smells good.
[20:28] Now, I'm just going to add a little bit
[20:30] of paprika. It's going to add flavor, of
[20:32] course, but it's also going to add a bit
[20:33] more of a dramatic color. Let's call
[20:35] that a/4 teaspoon.
[20:38] Let that toast a little bit. Wake up its
[20:40] flavor. I'm going to kill the heat. I'm
[20:42] going to let the sizzling die down for a
[20:43] sec. Now, at this point, I'm also going
[20:45] to add a little Oh, okay. I'll get the
[20:48] stuff that landed on my finger.
[20:50] A little bit of cayenne pepper. I'm not
[20:52] doing that on the heat, otherwise we
[20:53] will aerosolize the uh the uh capsain
[20:57] and the air will become spicy and I'll
[20:59] be coughing the rest of the day when I'm
[21:00] trying to talk to you. So, add that
[21:02] pretty much off heat.
[21:05] Now, I have 4 ounces of room temperature
[21:08] cream cheese that I'm going to It's cut
[21:11] into cubes, so it's gonna can melt a
[21:13] little bit more easily. I'm going to add
[21:14] that in. Mix it in until it's melted.
[21:22] Might need a little bit more heat
[21:24] actually.
[21:27] So, yeah, if it's not melting, just
[21:29] throw it back over very low heat. Keep
[21:31] stirring it.
[21:35] till we have a nice smooth, well, not
[21:38] smooth mixture, but there's no more
[21:39] chunks of cream cheese left. All right,
[21:42] I like the way that looks. So, now I'm
[21:44] going to add our shredded chicken.
[21:48] Not cooking it, just going to warm it
[21:50] through a little bit.
[21:53] Or you could wait till this cools
[21:54] completely just so you're not warming
[21:56] anything. But there's so much chicken
[21:57] it's probably going to
[22:00] it's probably going to chill out the
[22:02] heat pretty quickly. Also, now's a good
[22:04] time to do an initial seasoning. Salt,
[22:08] freshly ground black pepper.
[22:11] Mix that in.
[22:15] Let's give a little taste for seasoning.
[22:23] Nice. Perfect. Now that it's pretty much
[22:25] completely cooled off, I'm going to add
[22:27] some thinly sliced scallion greens.
[22:35] the greens of three scallions here.
[22:40] And I'm just going to chop up some
[22:42] parsley as well. Try to remove the big
[22:45] stems, but it's not a big deal. I still
[22:47] want to see like leaf shapes, but I
[22:50] don't want any whole leaves, if that's
[22:52] makes any sense.
[22:58] We go mix all that up.
[23:02] And that is our coach filling. Let's
[23:06] give that one last taste just cuz we're
[23:08] curious little kittens.
[23:14] Oh, it's great. I It's very simple, but
[23:18] it's really good. You can see how that's
[23:19] going to be a really great filling. I
[23:21] almost forgot. You're supposed to add
[23:23] some poultry seasoning. Now, I think
[23:26] that my paprika and um cayenne are are
[23:30] plenty in terms of flavor. The whole
[23:32] thing is extremely flavorful, but I can
[23:34] imagine this is only going to help. Is
[23:36] this just loose powder in a box? Cuz no,
[23:40] this is just loose powder in a box. Oh
[23:42] my god. I've never seen a spice in a box
[23:45] like this. This is like a box of
[23:46] raisins, but it's full of just spice
[23:48] powder. So, this is a mixture of
[23:51] rosemary oregano sage ginger
[23:53] margarm, thyme, and pepper. pretty much
[23:55] everything we don't have. And there's no
[23:56] salt in it. So, I can be a little
[23:59] liberal with it. Why don't we do like
[24:01] that? That's probably a half to a
[24:04] quarter of a teaspoon.
[24:06] Just enough to be like, "What's that?
[24:10] What is that? There's something in the
[24:13] chicken. What is that?" That's what I
[24:15] want. That's what I want Google to say.
[24:16] I want them to sound exactly like that.
[24:19] That's a really nice addition. Just
[24:20] wakes everything up a little bit more.
[24:23] teensy bit more salt and a teensy bit
[24:26] more of this um poultry seasoning. So,
[24:29] let's call that a a half teaspoon total.
[24:31] This is fantastic on its own, but just
[24:34] wait until it's wrapped up in a crispy
[24:36] toothome croquette. Next and last, we're
[24:39] going to make an optional dipping sauce
[24:40] called Molo Ross. I have no idea if I'm
[24:42] saying that correctly. Sorry. This is a
[24:44] 2:1 mixture of mayonnaise
[24:50] to ketchup. It's basically a Brazilian
[24:53] fancy sauce. I'm going with about 1/4
[24:55] cup of mayo to 2 tbsp of ketchup into
[24:59] which I'm going to grate one small clove
[25:01] of garlic or in this case half a large
[25:04] clove of garlic. About 1 teaspoon of
[25:06] lime juice. Normally you go fresh but
[25:08] all I had was bottled. And to this I'm
[25:10] going to add 1/4 teaspoon of cumin. And
[25:13] normally you'd add some red pepper
[25:14] flakes but I have this chili de arbal
[25:16] powder which is going to make it nice
[25:18] and spicy. So, like between an eighth to
[25:22] let's do an eighth of a tablespoon of
[25:23] that. It's going to be quite spicy.
[25:26] Little pinch of salt. Go ahead and tiny
[25:29] whisk to combine. There you have it.
[25:31] Like I said, it's pretty much just a
[25:34] Brazilian special sauce. It's a good
[25:36] thing I'm making this the night before
[25:38] because all the flavors are going to
[25:40] mellow and get to know each other. This
[25:42] is the kind of sauce that is best after
[25:44] a night in the fridge, just like special
[25:45] sauce.
[25:49] Oh, that's going to be nice. Drizzled on
[25:51] some deep fried cochinas. Cosinas.
[25:54] Cosinas. All right, our dough has cooled
[25:58] to the point where it's at least
[26:00] handleable and we're ready to start
[26:03] forming these guys. So, I'm going to
[26:04] basically pinch off like a like a golf
[26:08] ball sized amount. Start flattening that
[26:11] into a big old disc. I'm basically
[26:16] pressing that out until it's about a you
[26:18] know half a centimeter thick. Then I'm
[26:20] gonna grab like I don't know, let's say
[26:23] two tablespoons of filling like that.
[26:27] And just sort of start wrapping it up
[26:30] and around.
[26:32] There we go.
[26:34] Making sure there's no gaps, especially
[26:37] in the side of the pastry, but also
[26:40] toward the top here. I'll do a close-up
[26:41] roll so you see what I'm doing.
[26:46] basically forming this into a little
[26:51] pyramid. And then once we have a bunch
[26:52] of extra dough at the top, we're just
[26:54] pinching it off. Just like that. Add it
[26:57] back to the dough.
[27:00] Finish shaping this into so it's a
[27:02] little bit more conicle.
[27:04] Any gaps you see like these guys, we
[27:05] need to sort of lift and press over to
[27:09] seal those shut. Make sure that they
[27:10] don't open during the frying process. We
[27:12] want them to be able to stand up. Be
[27:14] lightly conicle in shape. Just like
[27:16] that. I'm going to hit this uh pan with
[27:18] a little bit of oil just to hold my
[27:19] parchment in place.
[27:24] Press it down. Get it flush. Now it's
[27:27] not going anywhere. I also think these
[27:29] are supposed to be a little bit bigger.
[27:31] So, this is a a good first test run. And
[27:34] this is exactly where I want the dough
[27:35] to be. It is not sticky at all, but it's
[27:39] soft and supple. And you know, if I go
[27:41] like this, it'll stick a little bit, but
[27:43] it's not like coming apart or sticking
[27:45] to my hands. Should come off your hands
[27:48] cleanly.
[27:49] Grab our little
[27:52] tablespoon of filling.
[27:56] Press it down in. Stretch the
[27:59] croette dough up and around
[28:02] and pinch.
[28:05] And that is all there is to it. Just
[28:08] going to make sure that there's no gaps.
[28:10] Press those shut. And just like last
[28:14] time, we are going to pinch off the
[28:15] excess on the top. Just like that. There
[28:20] we go. That one's a little bigger. And
[28:22] now just rinse and repeat until you're
[28:24] out of stuff. All right. There we go.
[28:27] I'm going to grab a few of these.
[28:29] Probably my smaller The small ones look
[28:32] good. I'm going to grab some of my
[28:33] bigger ones, I guess. And these are
[28:35] going to be my testies. Now, these guys
[28:38] I'm going to wrap tightly with plastic
[28:42] wrap. What I'm going to try to do is do
[28:45] one sheet of plastic wrap where I'm
[28:46] pressing it down in to be almost flush
[28:52] with the outside of the koshinas. These
[28:56] guys are headed into the fridge.
[28:57] Meanwhile, I'm going to do a test fry on
[29:00] these three little. So, next up for the
[29:02] breading process, lots of different
[29:05] recipes use different techniques for
[29:06] this. Some will just use water and
[29:08] breadcrumbs. Others a mixture of
[29:10] cornstarch and water. And plenty also
[29:12] use eggs. I'm going to start with eggs
[29:15] for these experiments. But apparently,
[29:17] if they're browning too quickly, I mean,
[29:18] that could be your oil being too hot,
[29:20] but if your oil's at the right
[29:21] temperature, they're still browning too
[29:22] quickly. Try using water or water and
[29:24] cornstarch. They won't brown so fast. As
[29:26] ever, when beating eggs, I'm adding a
[29:28] little tiny splash of water, a little
[29:30] pinch of salt, and helps them beat up
[29:32] smoother with no streaks of yolk or
[29:34] white, which can ruin your breading.
[29:42] Then, in a larger bowl, just so I can
[29:43] toss them around, I've got some plain
[29:46] breadrumbs.
[29:48] I'm going to season the breadcrumbs a
[29:49] little bit. Always a good idea.
[29:53] Now all we got to do is grab our co
[29:57] coinas. What the wrong with me? Coinas
[30:01] and
[30:03] roll them first in the egg.
[30:06] Make sure that that is thoroughly coated
[30:09] and drop them in the breadcrumbs. You
[30:11] want to do the wet hand, dry hand
[30:12] technique. Now the good thing about a
[30:14] bowl like this is you can really kind of
[30:15] toss them around. Give them an initial
[30:18] coat.
[30:19] You can then sort of press in. Keep your
[30:22] dry hand dry. I have these backwards.
[30:24] So, that's dumb. Let me just flip these
[30:26] around
[30:28] just like it never happened. And I think
[30:30] I am going to double these up just in
[30:31] case there's gaps in the in the uh dough
[30:34] or anything. I want to make sure that we
[30:37] have a really robust coating. I can't
[30:39] remember the last time I've ever double
[30:41] breaded something and regretted it. So,
[30:43] that's another strong argument.
[30:46] I do think if you are uh
[30:49] right-handed, you should do the dry with
[30:51] your right hand. It's requires a little
[30:52] bit more
[30:54] kind of subtlety that I'm not able to do
[30:57] with my left hand. So,
[31:00] use your dominant hand for the dry and
[31:03] your submissive hand for the wet.
[31:07] All right, our fry oil is at 350°
[31:09] Fahrenheit, which means it's time to go.
[31:12] Drop them in very carefully.
[31:16] and keep moving a little bit. Like that
[31:19] one's not fully submerged. You want
[31:20] like, you know, 3 to 4 in of fry oil.
[31:23] More if yours are bigger than mine. Uh
[31:26] so that they're completely submerged and
[31:28] so that they don't rest too long on the
[31:30] bottom of the pot cuz they will scorch.
[31:32] You can already see a scorch mark right
[31:34] there from where it hit the bottom of
[31:36] the pot. Wow. Aren't those just charming
[31:38] in shape and nature?
[31:42] I sure do like the look of those.
[31:45] I don't know who whose idea it was to
[31:47] make them sort of teardrop shaped like
[31:49] that or drumstick shaped depending on
[31:52] who was naming these. Uh but I'll tell
[31:55] you they were having a good time. Okay.
[31:58] All right. These guys are cracking open.
[32:00] That's interesting. The filling didn't
[32:02] come out, but the dough expanded.
[32:04] Curious where the temp ended up inside
[32:06] of these.
[32:08] 92. That's not right. Okay. That must
[32:10] have been too hot cuz that expanded like
[32:13] crazy. Just breading up one more. I want
[32:17] to see if this guy stays together at
[32:18] 325° instead of 350. It also browned way
[32:22] too quickly. It was browning. And I know
[32:24] I just said if it's browning too quick,
[32:25] try the water method. So that's probably
[32:27] what I'll try next. If this cracks open,
[32:29] I'll try the water maybe the cornstarch
[32:31] method. Like look at that crack. Damn
[32:34] it. It's still 97° in there. So it's not
[32:37] the moisture of the filling breaking
[32:39] out. It is the dough itself looking
[32:43] pretty good. That's going to be great
[32:44] when it's actually done. I think I need
[32:46] to try the water method. Let's see if
[32:48] that works any better. Just straight up
[32:50] water.
[32:52] This feels weird, but I'm going to do
[32:54] it. Straight up water.
[32:56] That's what I said when I was losing my
[32:58] virginity. Am I right? Toss in the
[33:00] crumbs. Maybe the second layer is what's
[33:03] screwing me, too. Like, oh no. Let's
[33:05] just do one. Let's just do one and see
[33:08] what that does. Okay, no big deal. Let's
[33:09] just have some Let's have a good time.
[33:12] It's definitely a lot more bubbly. I
[33:14] guess it's because the potato itself is
[33:16] frying as well as the breadcrumbs.
[33:20] So, as long as the potato doesn't crack
[33:21] open, I feel like this should work. The
[33:24] egg might have created, especially the
[33:27] double breading, the egg might have
[33:28] created too solid of a scaffolding that
[33:30] once the potato started to expand at
[33:33] all, it just broke it. So, I'm hoping
[33:36] now that since the basically the potato
[33:38] itself is frying that it won't break out
[33:40] of it and like I don't know what it
[33:42] would break out of. Fingers crossed.
[33:44] I mean, it's looking gorgeous. I think
[33:46] this is the pull point right here. Right
[33:48] up in there. Y 155 at the thickest
[33:51] point. That's freaking perfect. Let's
[33:53] chop it open and take a look. Try to get
[33:55] through the tip here without crushing
[33:57] it. There we go. Chop.
[34:01] Look at that.
[34:03] Steaming hot. Beautiful chalk full of
[34:06] chicken. Smells very good.
[34:11] God, that's good.
[34:15] God, it's hot. Croettes are often cut
[34:17] with besamemell to make them creamy. And
[34:20] not only the cream cheese, but also just
[34:22] the nature of the dough itself creates
[34:24] that texture in these croettes. And the
[34:26] outside is so glassy crisp. It's not
[34:29] breaking open. So, okay, that's the fix.
[34:32] Water. The spices are just perfect. Like
[34:35] I'm really happy I added that paprika
[34:37] and that cayenne, but the poultry
[34:39] seasoning, it's both really balanced and
[34:42] just fits right in there exactly right.
[34:44] And it's also very familiar. You know,
[34:46] it's poultry seasoning. So, it's the
[34:48] same stuff you put on the Thanksg The
[34:50] turkey at Thanksgiving. It's the same
[34:51] stuff you put in uh other stuff. And
[34:56] it's very very familiar, but it's it
[34:58] just plays so nicely in this. And the
[35:00] fresh parsley, fresh uh scallions, they
[35:03] give that nice that nice nightshade
[35:05] bite, if you will.
[35:09] Okay, good. Well, folks, there you have
[35:12] it. That's how you make koshinas,
[35:14] Brazil's most popular street snack. I
[35:16] think they are pants on head delicious.
[35:18] But if you want to see what Googa thinks
[35:20] of them, you're going to have to tune in
[35:21] to my new podcast, In the Booth with
[35:23] Babish, literally filming tomorrow with
[35:25] these very koshinas. So, we'll see what
[35:27] he thinks. Tune in to find out.
[35:30] >> So much.
[35:32] >> Thank you guys so much for watching.
[35:33] Thank you for sticking with me as I
[35:35] experiment and try new formats. I hope
[35:37] you enjoyed this. I hope that you try
[35:38] these for yourself cuz they're really
[35:39] good and they're not that hard to make.
[35:41] And I hope you do it with Babish.
[35:44] That's the name of the shows with
[35:46] Babish. And I'm Babish. So,
[35:49] doesn't really need explanation, does
[35:51] it? Thanks again to my long-term partner
[35:54] Squarespace for sponsoring this episode.
[35:55] Be sure to head to rankedwithbavish.com
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