In slight departure from traditional pureMix.net video tutorials, Fab unveils his ancient family recipe for French Hot Dogs. (Otherwise known has LE Hot Dog, yo)
This real life mix of ingredients, organized in step by step fashion for easy at-home practice, touches on important tips and tricks such as: wine bottle opening technique, béchamel sauce making from scratch, baking basics and countless other crucial skills for everyday studio life.
Once logged in, you will be able to click on those chapter titles and jump around in the video.
- 00:00 - Start
- 01:35 - The Buns
- 04:06 - The Sauce
- 07:31 - Cooking
Good morning children! Today, in slight departure from regular pureMix videos, we're going to talk about French hot dogs, otherwise known as "Le hot dog".
The first thing I'm going to do is show you the list of stuff you're gonna need from your grocery store to be able to follow and do your own "Le hot dog" at home.
You're gonna need: a bottle of wine, with assorted glass.
The wine should preferably be French, red, and old.
I'm gonna open it right away, because it needs to breathe for the recipe.
There you go. This is a...
2000 Buzet, it should not suck.
You're also gonna need... hot dogs, preferably good quality, and a few utensils: a cutting board, a pair of scissors that you did not use for something nasty recently...
There you go! It sounds good...
That'll be alright. OK.
A whisk... Something else to stir, whatever...
One for the hot dogs, one for the sauce.
Milk. Butter. Flour.
A measuring cup for liquids.
A little scale, just in case... Let's be precise about this.
A grater for the cheese.
And what they call "French Bread." If you have a choice, which you may or may not, try and find something small like this, which in French they call a "ficelle" which means a "rope", or a "string." It's a really small baguette, really.
And the point of that is that you're gonna put the hot dog in it, and it's better if you don't have 80% bread and 20% hot dog.
The whole point is to balance it well. It's kind of a mixing thing.
As always, you need a clear vision of what you're shooting for at the end of the project.
In this case, I'm interested in eating soon.
So I'm gonna warm up the oven now, so that it's ready when all my preparations and all my stuff will be put together.
So I'm gonna preheat the oven.
Also, I want to make sure that the hot dogs are cooked by the time I'm done with the sauce.
So I'm gonna turn the water on right now.
In the meantime, take a knife...
Make very small incisions on the hot dogs. Very small.
This is so that they don't blow up in your face when you put them in the water.
Something that's good to do now, while the hot dogs are still cold, so you don't burn your fingers later, is to cut the bread to the right length.
It's in good taste to make the hot dog bun, if you will, more or less the size of the hot dog.
Là... voilà! Let's make four.
What I'm gonna do now is I'm gonna torture the bread into accepting the sausage.
The way I usually do it...
is I just cut the upper crust like this and make a little "V"...
I know it's a disgrace to discard such wonderful bread, but you can always nibble on it while you cook. So the idea is this.
I like it when the hot dog sticks out a little bit on the side. It's fun.
Then you can remove a little bit of the inside...
so that there's more room for the goodies.
So I have my four buns ready.
Next thing I can do, while I wait for the sausages to go, is grate the cheese.
How much cheese to grate? I don't know! As much as you can stand.
It's time to integrate the wine in the recipe.
You smell it...
It should not suck...
It does not suck! OK! Next! Let's put the hot dogs in the water.
Et voilà. Then you turn the heat off.
And you count six to eight minutes, depending on...
how neurotic you are about germs and stuff like that, how good your hot dogs are, and how long it's gonna take you to make the sauce.
Let's make the sauce! You're gonna need equal parts butter and flour.
Let's try for 30 grams of butter, and 30 grams of flour for this amount of hot dogs.
If you're in America and you don't know grams, you should try, it makes addictive.
That's 30 grams of butter. I'm gonna turn the heat on, under my pan here.
And 30 grams... of flour.
Flour is a pain in the butt because it flies all over the place.
Et voilà! OK.
So the point here is to use the whisk, and to whisk the flour onto the melted butter to make what we call a "beurre blanc" or "beurre roux", depending on how far you cook it.
It's still melting... I hate electric heat! Alright. You do have to wait until it's fully melted.
It's like watching paint dry, but... louder, and smellier.
OK, I'm too impatient! So I am mixing the flour with the butter and it should look like this more or less.
Don't put all the flour at once, or you'll suffer.
There you go.
It's ok if it becomes a little bit solid, that's no big deal.
Make sure the heat is not too much... It's too much right now.
That's good enough.
Then... just measure 400 centiliters of milk, which, just like the grams, centiliters, milliliters...
Very, very addictive measure system.
So you start pouring a little bit of milk at a time, and just extend the paste you just made into a sauce.
I wish you could smell this, it's lovely.
And while it cooks, we're gonna season it.
To season it, you need pepper.
How much pepper? Like... A big smidgeon... -ish.
About this much.
And... Nutmeg. So put the nutmeg in there.
Just do it. OK. Just keep stirring.
So this is gonna cook for a minute so it gets a little thicker.
I'm gonna let it rest for a second, and go to part 2 of the red wine part of the recipe.
Definitely, it does not suck. Alright.
Once the consistency is just right, which is about like this, a little like a pudgy thingy, put a little bit of the sauce in the hot dog like this.
Well, in the bun, really.
Here you go.
You could use a spoon too, but I forgot to get one and I'm too lazy to go get it. There you go.
Then you take the dogs...
And you put them in place.
And then you take the cheese, and shove it on top.
It's really a healthy meal.
Voilà! It goes well with the wine.
Perfect. Alright. So this goes inside the oven.
So let's do that. Four minutes maybe.
I put it fairly high up in the oven so that if I feel like browning the cheese with a little bit of the broiler on top, I just press one button, I don't have to...
I put it at the bottom, the browning is not gonna happen, you know, it's planning ahead... Vision! Vision is key! Groovy! It may blow up.
Ooooh yes! Look at that...
I take them out. Oh it smells great! There you go... Et voilà! If you're wondering about where this recipe comes from, well it's a personal adaptation of the hot dog that you can get after a gig in Paris, in Pigalle at 3 or 4 AM, you go and you have a whole bunch of shops, and this is what they make.
Ouh! Hot! Ouch! Alright. You know what? Ouch! When you go to Pigalle, they do serve them this way.
Remember, what they say, once you go French, you can't go back.
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Fab Dupont is a Grammy winning NYC based record producer, mixing/mastering engineer and co-founder of pureMix.net.
Fab has been playing, writing, producing and mixing music both live and in studios all over the world. He's worked in cities like Paris, Boston, Brussels, Stockholm, London and New York just to name a few.
He has his own studio called FLUX Studios in the East Village of New York City.
Fab has been nominated for Grammys 6 times, including two Latin Grammys and has received many other accolades around the world, including Victoires de la Musique, South African Music awards, Pan African Music Awards and US independent music awards.
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