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  • Hey, what's up?

  • I'm going to fry stuff today.

  • [FRYING]

  • GRANT CRILLY: There's a lot of debate

  • on what's going to be delicious, what's going to be trapped.

  • We have about eight pots of fryer oil going.

  • Ramen.

  • [HITTING]

  • Should puff up a little bit.

  • It's definitely going to get nice and crispy.

  • So if it's bubbling, that means there's still much water in it,

  • right?

  • Now I'm going to add basil.

  • [FRYING]

  • Bet you guys are going to like this.

  • You pull the bottom off and put bottom on the top

  • and make a sandwich and then bread the whole thing.

  • Like frosting in the middle?

  • Yeah.

  • Just like you eat it.

  • Just like you eat it.

  • That's not how you guys eat cupcakes?

  • That's not, but it's smart.

  • I don't know.

  • I'm kind of 50/50 on this one.

  • [MOAN]

  • [FRYING]

  • GRANT CRILLY: Oh, that looks pretty yummy.

  • Mm.

  • Not too bad, but the frosting's nice and warm and gooey now,

  • and the crispy shell.

  • I mean, this might be the future of cupcakes.

  • GRANT CRILLY: It's kind of like a peach pie pocket.

  • I know it doesn't look like it makes sense,

  • but the egg will keep it all shiny.

  • And it'll stop grease from flowing inside the dough,

  • kind of like when you put egg wash on a pie or biscuit.

  • So we've got a little bit harder oil.

  • GRANT CRILLY: Ham cheese, Kraft singles by choice,

  • and white bread.

  • My mom used to make this when I was a kid.

  • She would just dip it in like a French toast

  • better, and then try each side up like this in a pan.

  • Hey, look, when you're frying stuff, wet hand, dry hand.

  • [FRYING]

  • GRANT CRILLY: Pouring out.

  • RILEY MOFFITT: Uh oh.

  • RILEY MOFFITT: It's really, it's strangely good.

  • Pretty good dude.

  • RILEY MOFFITT: What the?

  • SPEAKER 1: Where did it go?

  • At Uwajimaya, they have this Japanese thing.

  • It's like mashed potatoes and like little steamed vegetables

  • fried in like a little croquette with this little Japanese

  • sauce.

  • SPEAKER 1: Whew.

  • RILEY MOFFITT: This is the American version.

  • Sous vide steak at 55 for two hours.

  • Now, we're going to deep fry it and eat it

  • with Riley's potato balls.

  • GRANT CRILLY: This is best way to sear a steak

  • after you cook it sous vide.

  • BEN JOHNSON: Yeah, we're good.

  • GRANT CRILLY: We're going to overcook it.

  • BEN JOHNSON: Coming out.

  • SPEAKER 2: Mm.

  • GRANT CRILLY: It's a fish try batter, flour, baking soda,

  • alcohol, like vodka.

  • You need some sort of liquid to bind all the starch and all

  • the flour.

  • Alcohol is way more volatile than water,

  • so it gets out of the crust or gets out

  • the batter a lot faster.

  • It makes it a lighter battery, a crispier batter.

  • All right.

  • Let's do cauliflower.

  • SPEAKER 3: Yeah, that's good.

  • Hot.

  • There's like hot juice.

  • It was just in boiling oil.

  • Yeah, sure.

  • RILEY MOFFITT: [INAUDIBLE], I've never actually

  • had this deep fried.

  • [FRYING]

  • It's got like this crispy delicious outside,

  • plus all the goodness that is McDonald's to begin with.

  • Riley watch this.

  • Let's deep fry the egg yolk, right?

  • Bread it, little bit about breading,

  • dig them up, fry them.

  • Golden and bready on the outside and crispy and gooey

  • yolk on the inside.

  • If you're going to fry ice cream,

  • the oil has to be super hot, super freaking hot.

  • [FRYING]

  • SPEAKER 4: Oh my gosh.

  • I've been waiting all day for this right here.

  • Mm.

  • GRANT CRILLY: Ben just made these bacon bits.

  • You just run bacon through a grinder.

  • And now I'm putting bacon bits on the cinnamon rolls.

  • I'm definitely going to put icing on it.

  • Here we go.

  • It's only 300 degrees, so it shouldn't be too cray cray.

  • My favorite icing, powdered sugar and milk.

  • Whoa.

  • Whoa.

  • I think this might be star of the show.

  • I don't know.

  • Let's try it.

  • That's special.

  • SPEAKER 5: It looks like it has a halo [INAUDIBLE].

  • That's insane.

  • Sandwich off.

  • This is a deep fried sandwich off.

  • Peanut butter and jelly, which is a very classic American

  • sandwich versus Hugh's--

  • It's very common.

  • It's cheese and butter on toast for breaky.

  • BEN JOHNSON: It's looking pretty good, Hugh.

  • HUGH: Delicious.

  • BEN JOHNSON: This is actually good deep fried though.

  • Like, I could get behind this for breaky or--

  • HUGH: Breaky?

  • They're catching on.

  • [LAUGH]

  • I'm exhausted.

  • I think my favorite was Riley's sandwich.

  • The gooey bun with the bacon.

  • S'more was a flop.

  • It disappeared.

  • The marshmallow just disappeared.

  • RILEY MOFFITT: Everyone liked the cupcake right off the bat.

  • I think the cauliflower was a hit too.

  • The PB and J.

  • It was heavy, but that's not what I didn't like.

  • What I didn't like was the molten peanut butter,

  • and jelly was just like, it's too liquid.

  • RILEY MOFFITT: We've got a lot of work

  • to do on the ratios of PB and J and the sandwich, and the--

  • No, dude, the ratio of my PB and J is perfect.

  • I'm going heads down for like a month on that.

  • If you eat it at-- [LAUGH].

  • They're not going to.

  • We're down, we're done frying.

  • No you're not.

  • GRANT CRILLY: Washed my glasses probably five or six times

  • today.

  • Can't see anything.

  • I love it just because I just get to put my head in anything.

  • [INTERPOSING VOICES]

  • RILEY MOFFITT: Oh, let's get some PB and J on there.

  • GRANT CRILLY: That's disgusting.

  • [LAUGH]

  • It's very unlikely we'll start a fire.

  • [FRYING]

Hey, what's up?

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