Brazil's Most Popular Street Food | With Babish

[00:00] Hey, what's up guys and welcome back to

[00:01] Babish. We're doing something a little

[00:03] bit different today. I just launched my

[00:04] new podcast, In the Booth with Babish.

[00:06] Check it out now if you haven't already.

[00:07] It's on YouTube and wherever you get

[00:09] your podcasts. Every episode I interview

[00:11] a celebrity guest and surprise them with

[00:13] my iteration of one of their favorite

[00:14] foods. And tomorrow I've got the one and

[00:17] only Gustavo Tosta aka Googga headed

[00:20] here and I need to impress him. And

[00:22] amongst the favorite foods that he

[00:23] listed were koshina or kinaha or koshina

[00:28] or something else entirely. It is a deep

[00:30] fried potato croquette. Very popular

[00:32] Brazilian street snack served with a

[00:34] cold beer stuffed with things like

[00:36] spiced chicken, cream cheese, tomatoes,

[00:38] all them kinds of stuff. And I want to

[00:40] surprise with a piping hot fresh batch

[00:43] when he gets here at the ass crack of

[00:44] dawn tomorrow morning. That's not what

[00:46] 9:30 is, but that's what it is to me. So

[00:47] I'm going to try out a new format today.

[00:49] It's going to be halfway between the

[00:50] content that we've been doing recently

[00:51] and the cookalongs, which I've seen a

[00:54] lot of wonderful feedback on. Thank you

[00:56] so much for the comments and the posts

[00:57] on Reddit about how much you love the

[00:59] cookalongs. I've been wanting to bring

[01:00] them back. So, we're going to do kind of

[01:02] halfway point here where I'm not going

[01:03] to cook in absolutely real time. We're

[01:06] going to throw some little bit of music

[01:08] in there. We're going to cut it down a

[01:09] little bit, but for the most part, if

[01:11] you wanted to make this, you could

[01:12] probably do it along with me as long as

[01:14] you pause every once in a while. This

[01:15] episode is brought to you by

[01:16] Squarespace. They've supported this

[01:18] channel for over seven years. In fact,

[01:20] they were my first ever sponsor.

[01:21] Squarespace is the perfect platform to

[01:23] create your own site and accomplish your

[01:24] goals online. Whether you're building a

[01:26] digital empire or just want people to

[01:28] give you hilarious episode ideas,

[01:29] Squarespace has you covered. I'm having

[01:31] a lot of fun making food ranking videos,

[01:33] and my favorite part is seeing what you

[01:34] guys suggest. So, I built a site where

[01:36] you can submit your episode ideas. Go to

[01:39] rankedwithbish.com and submit yours. And

[01:41] coming soon, you can see all my ranked

[01:43] lists. Squarespace's brand new designer

[01:45] templates make it so easy to set up

[01:47] exactly what you need to create one of

[01:49] your own. Head to squarespace.com for a

[01:51] free trial and use code babish for 10%

[01:53] off your first purchase of a website or

[01:55] domain. Where do we start? That's an

[01:56] excellent question. Me probably the

[01:58] filling. The typical filling for kosha

[02:04] is chicken. Spiced chicken with cream

[02:07] cheese. Sometimes some veggies thrown in

[02:09] there, but usually it's just a nice

[02:11] spiced chicken. Now, most recipes call

[02:13] for dropping the breasts in some chicken

[02:15] stock, covering and boiling until it's

[02:17] done, which is going to dry out the

[02:19] chicken pretty hardcore. So, I'm going

[02:21] to do something a little bit different.

[02:23] I'm going to butterfly these chicken

[02:24] breasts, meaning I'm going to cut them

[02:26] in half uh widthwise

[02:29] with uh yes, widthwise. I'm going to cut

[02:33] them straight through. So, we have two

[02:35] halves of two breaths

[02:38] that are much thinner than the original.

[02:39] And I'm going to pound them out a little

[02:41] bit just to get them down to an even

[02:42] thickness.

[02:48] Just grab a nice fry pan. That's the fry

[02:52] pan version of saucepan.

[02:56] I'm just pounding them out just a little

[02:58] bit. The thicker ones in particular,

[03:01] just until everybody is at a uniform,

[03:02] let's say 1 to 2 cm thickness. This is

[03:06] going to help them cook much more

[03:07] quickly at a lower temperature, which is

[03:10] going to prevent them from drying out.

[03:11] Now, I'm going to do a very gentle poach

[03:13] on these guys using a technique that's

[03:15] kind of like a cheater suvid. Basically,

[03:18] you bring water or in this case, chicken

[03:20] stock up to a near boil just shy of 200°

[03:23] Fahrenheit. You add the chicken, cover

[03:26] the whole thing, and let it sit. Let the

[03:28] residual heat, the carryover heat, cook

[03:31] the chicken. This prevents the muscle

[03:32] fibers from seizing up the way they do

[03:34] when you cook chicken hot and fast. So,

[03:36] it's going to lose less moisture. It's

[03:38] going to be more tender. It's going to

[03:39] be more juicy. Now, for our filling, we

[03:40] also need

[03:42] I can do this. I can be cool. For our

[03:45] filling, we also need a finely chopped

[03:47] onion. I wish it were cool, but it

[03:49] wasn't. Like I said, this might be a

[03:51] halfway point between our normal

[03:52] programming and a cookalong. So, that

[03:55] means taking in the quiet moments as

[03:57] well.

[03:59] If there weren't a cadre of screaming

[04:01] children outside, I don't know if you

[04:02] can hear that. One of the most important

[04:04] tools you can have in the kitchen.

[04:06] Garbage pole.

[04:08] If your garbage is not physically near

[04:10] you in the kitchen, this is a lifesaver.

[04:13] Does not need to be a very fine dice. We

[04:16] do want some the characteristics of

[04:20] chunks of onion in our filling.

[04:23] So, you can

[04:26] really go with more of a rough chop.

[04:32] Now, you might be wondering, "Hey,

[04:36] I thought you said that

[04:39] GooGa was coming tomorrow." Well,

[04:42] he is. One of the beauties apparently of

[04:45] Koshina is that you can make it ahead of

[04:47] time. So, I'm going to assemble these,

[04:49] not bread them just yet, but assemble

[04:51] them with the dough and then bread them

[04:53] in the morning and fry them before he

[04:54] gets here. I don't know if it's a

[04:56] breakfast snack, but

[04:58] feels like it will be. Feels like it.

[05:00] Well, you're supposed to drink it with a

[05:01] cold beer, so yeah, it's probably a

[05:03] breakfast snack. Plus, we're going to

[05:04] need four minced cloves of garlic.

[05:09] So, if you are new to cooking at all,

[05:12] garlic can be a a tricky bastard. It

[05:16] definitely tricked me a lot when I was a

[05:18] young in the kitchen.

[05:21] And I think that uh you should do when

[05:23] you're dealing with garlic, you should

[05:24] sort of deal with it in stages. You

[05:27] remove the cloves and get as much excess

[05:30] skin off as you can because the skin is

[05:32] tough and papery. You don't want to end

[05:34] up in your final garlic. And garlic is

[05:36] very sticky. So if there's any skin

[05:38] present in the area, it's going to stick

[05:40] to it. So this now over here is going to

[05:43] be my smashing station. So, I'm going to

[05:47] chop off the root of the clove, the flat

[05:51] side of the bottom of the clove. Chop

[05:53] that off. Give it a little tappy tap tap

[05:56] taparoo.

[05:59] At which point, well, not quite. A

[06:01] little more tap. You don't want to smash

[06:03] it entirely,

[06:06] but you want to smash it just enough so

[06:08] that the surface tension of the skin

[06:11] around the meat of the clove kind of

[06:13] releases. So that way you end up with

[06:16] naked clove. Now I'm moving that over

[06:18] there where it can't come into contact

[06:20] with any of this nasty paper. And I'm

[06:23] moving that out of the way so that my

[06:24] newly exposed clove won't get sullied by

[06:28] it.

[06:29] I used to find

[06:31] peeling and chopping garlic a pretty

[06:34] annoying activity and I still do. I

[06:36] still do to some extent. But if I ever

[06:39] just stop and focus in sort of, you

[06:43] know, concentrate entirely on the task

[06:45] at hand instead of thinking about what I

[06:47] need to do next. That's when garlic gets

[06:48] frustrating is when you're thinking

[06:50] like, ah, I got other stuff to do. This

[06:53] is sticky. This is nasty. These are

[06:54] these are uh being difficult. That's

[06:57] when garlic gets tricky. But if you just

[07:00] sort of zone in on it and be like, "This

[07:02] is all I'm doing right now is garlic.

[07:03] That is my life right now is garlic," it

[07:06] actually becomes pretty nice. So you can

[07:08] see we have a sprout. It's trying to

[07:11] grow more garlic. Okay, that's really

[07:12] what's happening. So what we're going to

[07:14] do is smash it. We have to smash it

[07:17] anyway. And we're going to pull that out

[07:19] because it can be bitter

[07:22] and it doesn't look very nice either.

[07:23] You don't want green in your in your

[07:25] garlic unless you're dealing with green

[07:27] garlic. And ideally, we're really kind

[07:29] of smashing these guys.

[07:34] I mean, maybe not that hard cuz I'm

[07:36] sending garlic flying everywhere trying

[07:38] to be Isaac Tupes over here. Maybe

[07:40] instead

[07:42] want to give it some more controlled

[07:44] smashies. There we go. Now we have some

[07:47] pretty smashed up garlic, which means we

[07:48] can kind of just run our knife through

[07:50] it a few times and it'll be roughly

[07:52] chopped. If we run our knife through it

[07:54] a few more times, it'll be finely

[07:56] chopped. And that's how you chop garlic.

[08:03] All right,

[08:05] there's our garlic. All right, so over

[08:07] on the stove, I have a quart of chicken

[08:09] stock. In this case, better than bullion

[08:10] because true to its name, it is better

[08:13] than bullion. It is. And it's also

[08:15] better than most box stocks. And it has

[08:17] a delightfully yellow color to it, like

[08:20] an almost artificial yellow, which in

[08:22] some cases I really like. In this case,

[08:24] by adding it to our uh our our koshina

[08:28] dough, it's going to lend a really nice

[08:30] bright color to it, which the more color

[08:33] we can inject into things, the better.

[08:35] So, I have this at a gentle simmer. So,

[08:37] now I'm going to lower in my butterfly

[08:40] chicken breasts.

[08:42] And then I'm going to kill the heat,

[08:44] cover this up, and let it sit for

[08:47] probably 10, 15 minutes until the

[08:50] chicken registers about 155° F. The next

[08:54] thing we need to get ready is our

[08:55] potato. Traditionally, this is a

[08:57] potato-based croquette dough. Modern

[08:59] iterations tend to go flour, water,

[09:02] milk, but we're going to go the

[09:03] oldfashioned way, and that is with

[09:05] tater. I have a medium Yukon gold here

[09:07] that I'm going to peel and cut into 1 in

[09:09] chunks.

[09:16] Best way to cut potatoes in 1in pieces

[09:18] is to cut them into 1 in thick planks

[09:20] and then chop those

[09:23] X and Y axis into 1in pieces. 1 in

[09:26] that's well shy of 1 in. We're going for

[09:28] like 3/4 of an inch pieces.

[09:32] Really what matters the most is that

[09:33] they're evenly sized so that they cook

[09:35] at a similar rate. And small's better.

[09:40] We're going for a mash here, so we don't

[09:42] need to worry about like maintaining the

[09:44] potatoes propriety.

[09:51] Shove all those into a little old

[09:52] saucepan. Cover them with just enough

[09:55] cold water to cover them and bring them

[09:58] 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

[35:57] to submit your ideas for what you think

[35:59] I should rank next or who you want to

[36:01] see as a guest. While you're there,

[36:02] admire the smooth template design by

[36:04] Squarespace. If you feel stuck creating

[36:06] your website, Squarespace can definitely

[36:07] help. In just one click, you can choose

[36:09] from curated color palettes and fonts

[36:11] that can be applied to any template. You

[36:13] can create an entire site in just a few

[36:15] minutes. Their SEO tools help your site

[36:17] reach its audience, and you can use

[36:18] Squarespace to help manage your invoices

[36:20] for commerce or even generate your

[36:22] business name. The tools are all easy to

[36:24] use and at your fingertips. To create a

[36:26] site of your own, head to

[36:27] squarespace.com for a free trial and use

[36:29] code Babish for 10% off your first

[36:31] purchase of a website or domain.