In order to further the fantastic pureMix.net tradition of educating well rounded musicians and engineers by making sure they can also cook, in this video Fab unveils his ancient family recipe for La Quiche.
Tension mounts as Fab unveils well kept trade secrets such as egg cracking, cheese grating, the real face of bacon, bottom of the fridge recycling, proper oven temperature handling, and much, much more.
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- 00:00 - Start
- 06:06 - Last Minute Bonus
Good morning children! Today, in order to keep up with the yearly tradition we set up to give you an authentic French recipe, we're going to make "La Quiche".
Now I know what you're thinking. You've heard it before.
Real mean do not eat "La Quiche".
And that's ok. You don't have to eat "La Quiche", you can just make "La Quiche" and have your girlfriend eat it.
Let me give you the list of ingredients.
You're gonna need some eggs, that's the principal ingredient, a couple bowls, whisk, stuff to measure, stuff to measure liquids. You need nutmeg, do not skimp on the nutmeg.
And of course, a bottle of white wine, and assorted glass.
I know a lot of people who insist on making quiche with red wine.
I'm no longer friend with those people.
Also, it seems that some unscrupulous wine merchant felt it was ok to sell me a wine with a screw cap.
I think that's in very bad taste. We shall see what happens.
The wine, of course, needs to breathe for the recipe.
To be able to achieve the magic of "La Quiche", I need a few more ingredients that are sleeping in the fridge.
Bacon, lots and lots of cream, milk, and cheese.
You can't have too much cheese.
The first thing to do is to cut the bacon in small cubes.
They are called "lardons", which means "small bacon", if you will.
For those of you who live in places where the bacon comes only in very, very thin strips made of 98% fat, this is what bacon is supposed to look like.
At this point, it's a good idea to preheat the oven, especially if you have an electric oven, like I do, that takes 8 and a half hours to get to temperature.
The temperature you're looking for is 250 degrees Celsius.
I personally have given up on Fahrenheit degrees, but it seems that the entire nation is still hanging on to that old system, so let's get a conversion going.
Yo! 250 degrees Celsius in Fahrenheit.
250 degrees Celsius is 482 degrees Fahrenheit.
Right, I knew that. 482. Let's go! That was a lot of work, we deserve compensation. Cheers! Now, while the oven heats up, I propose we pan the bacon a little bit just to give it a little more flavor.
I've seen people put grease inside the pan that they're gonna fry the bacon with. I'm not sure I see the point of that.
In the meantime...
We're gonna make the "quiche machine", otherwise known as "appareil à quiche".
It sounds complicated, it's not.
For each "appareil à quiche", you need three eggs.
Then, that's where the other ingredients come in.
You need 30 centiliters of cream.
Now, I won't bother you with the conversion, it's about this much.
The whole thing. And, you also need about as much of milk.
300 milliliters, which is 30 centiliters, which is many other things to many people.
Et voilà! This is the crucial part of the recipe where you realize that you've taken a container that is way too small for what you're trying to do, and you're gonna have to change it to a bigger container.
It never fails to happen. And to celebrate this moment, it's always a good idea to have a bit of wine.
Now the goal is to mix the milk, the eggs, and the cream smoothly to make a great "appareil à quiche", or "quiche machine".
It's time to season the machine.
Since we are making what we call a "quiche lorraine", all you need is nutmeg, pepper, and salt.
For the salt, about...
this much -ish.
Pepper... Somewhere around here.
And for the nutmeg, let's say about... a truckload.
A truckload is a little less than a boatload, but more than a carload.
This is kind of a small truckload. And then you mix again.
I can clearly hear the bacon complaining, let's go check it out.
Alright, it's fine. Turn it off.
All this stuff is gonna have to go into some sort of a pie crust.
Real men make their dough from scratch, transfer it into a pie pan, bake it and everything.
Less real men buy it directly from the store already made.
That's what we're gonna do today! Don't be fooled, they tend to give you two - well, sell you two.
Which gives me an idea. We'll talk about that later.
Here's the crucial moment where you actually make the actual "La Quiche".
All you have to do is take the bacon and put it at the bottom of the pie.
Next, you take the "quiche machine" and you do a last twirl, if it's been sitting for a while, and you pour it on top.
There is no need to fill it all way to the top, otherwise it's gonna be a hell to take it to the oven after.
Et voilà. One last thing you need to do is put some cheese on top.
What kind of cheese? Good question, thank you for asking.
Gruyère, Emmental, Comté, anything that sounds exotic and that's kind of naughty in flavor. How much cheese? I don't know... As much as you can stand! Oh, what the hell? Here we go.
Now, I'd like to remind you that what we've done today is go to the store and buy a ready-made pie crust, three eggs, some bacon, cream, milk, and some cheese, put it all in the crust and put it in the oven.
Easier would be painful. So next time you go to a fancy restaurant and they want to charge you 12.95 for a piece of quiche, get the burger! Side note.
Another great thing that a quiche is great at is saving your butt when you invite your significant other over for dinner and you forget about it.
Let me show you.
We shall use the second pie crust for this exercise.
Now we have the pie crust.
We have three eggs left. We have cream.
We have lots of cheese left. And we have some milk left.
What are we gonna put in there? Very simple. Whatever is in your fridge. Let me show you.
What do we have here? We have Smirnoff Ice, that's not gonna work.
Parmesan, cornichons... Non! More eggs. We don't need eggs.
A whole chicken. Not gonna work. Cupcakes. Not gonna work.
Aaah! Two old tomatoes. Perfect! Old garlic, perfect.
Mmm... We could use this for something real.
Aaah! An old half onion. Perfect.
An old piece of mozzarella. Sold.
Ouh! Basil. Yeah! Organic too. Fantastic! Let's go and mix this up.
We're gonna fast forward through most of this because it's gonna get boring otherwise. I'll just stop for the important stuff, tips and tricks.
Sever the garlic from the mother thingy.
Make sure if there's anything green to remove it, otherwise it makes your quiche bitter.
I'll make strips. About that size.
If you're gonna use tomatoes, especially older, more seasoned tomatoes, make sure you remove the liquidy stuff, otherwise it ruins the quiche.
In this case, it seems that one old tomato will be enough.
Onions. Onions can be a problem.
Us, real men, and less real men do not like to cry.
So, cutting an onion can make you cry.
One of the tricks to get rid of that problem is to cut your onion under water.
You just turn the water on, put your cutting board under the water and you cut it there.
The other trick for real men is to use machinery.
That's what I'm gonna do today.
You put the thing in. You put this.
Clear! Et voilà! Onions without crying.
Now obviously, you're not gonna put the raw onions and garlic in the quiche so you want to fry those a little bit, so they soften and taste good.
One more time. Refilling. Same thing. Three eggs.
A bunch of cream. 30 centiliters. You look it up.
A bunch of milk. 25-30 centiliters. You look it up.
You mix it up. This bowl is too small.
I don't have a big enough bowl for this exercise.
Nutmeg. No! No nutmeg.
Nutmeg and basil together are positively disgusting.
Let's grate some more cheese.
How much cheese? I don't know! How much as you can stand! Transfer the onions from the pan into the pie crust.
Organize them how you want them.
Even it out so that everybody gets a good bite.
Next, let's put the machine in the crust.
At this point, I'm gonna try and see if I can salvage some of this basil.
It's a good idea to mince the basil.
Alright, final touch.
To keep things healthy...
Mozzarella! It's fun to do it this way.
It should be fine.
Let's put these puppies in the oven.
Cooking time for these wonderful quiches is about 30 minutes, which, in America, is miraculously also 30 minutes.
At this point, it's a good idea to clean up the bloody mess you just made.
Wow! It's so nice! To make sure that "La Quiche" is cooked, all you need is a knife, and you stab it.
Pull it out. If the knife comes out clean, you're good to go.
It's in good taste to wait a few minutes for "La Quiche" to settle and cool off.
It's no fun to burn your tongue on the first bite and ruin all subsequent bites.
At this point, I will vacate the premises to make sure I am not tempted to take the first bite, I would burn my tongue, and I will tend to extracurricular activities until it's time to eat "La Quiche".
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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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