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.
00:00:07 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".
00:00:16 Now I know what you're thinking.
You've heard it before.
00:00:18 Real mean do not eat "La Quiche".
00:00:21 And that's ok. You don't have to eat
"La Quiche",
you can just make "La Quiche"
and have your girlfriend eat it.
00:00:28 Let me give you the list of ingredients.
00:00:30 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.
00:00:39 And of course, a bottle of white wine,
and assorted glass.
00:00:43 I know a lot of people who insist on
making quiche with red wine.
00:00:46 I'm no longer friend with those people.
00:00:48 Also, it seems that
some unscrupulous wine merchant
felt it was ok to sell me
a wine with a screw cap.
00:00:57 I think that's in very bad taste.
We shall see what happens.
00:01:04 The wine, of course,
needs to breathe for the recipe.
00:01:11 To be able to achieve
the magic of "La Quiche",
I need a few more ingredients that
are sleeping in the fridge.
00:01:16 Bacon, lots and lots of cream,
milk, and cheese.
00:01:21 You can't have too much cheese.
00:01:24 The first thing to do
is to cut the bacon in small cubes.
00:01:27 They are called "lardons", which means
"small bacon", if you will.
00:01:32 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.
00:01:41 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.
00:01:49 The temperature you're looking for
is 250 degrees Celsius.
00:01:52 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.
00:02:00 Yo! 250 degrees Celsius in Fahrenheit.
00:02:04 250 degrees Celsius is
482 degrees Fahrenheit.
00:02:09 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.
00:02:28 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.
00:02:34 In the meantime...
00:02:37 We're gonna make the "quiche machine",
otherwise known as "appareil à quiche".
00:02:42 It sounds complicated, it's not.
00:02:44 For each "appareil à quiche",
you need three eggs.
00:02:52 Then, that's where
the other ingredients come in.
00:02:57 You need 30 centiliters of cream.
00:03:00 Now, I won't bother you with
the conversion, it's about this much.
00:03:04 The whole thing. And, you also need
about as much of milk.
00:03:09 300 milliliters,
which is 30 centiliters,
which is many other things
to many people.
00:03:15 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.
00:03:27 It never fails to happen.
And to celebrate this moment,
it's always a good idea
to have a bit of wine.
00:03:35 Now the goal is to mix the milk,
the eggs, and the cream smoothly
to make a great "appareil à quiche",
or "quiche machine".
00:03:43 It's time to season the machine.
00:03:45 Since we are making what we call
a "quiche lorraine",
all you need is
nutmeg, pepper, and salt.
00:03:52 For the salt, about...
00:03:55 this much -ish.
00:03:57 Pepper... Somewhere around here.
00:04:01 And for the nutmeg,
let's say about... a truckload.
00:04:04 A truckload is a little less than
a boatload, but more than a carload.
00:04:12 This is kind of a small truckload.
And then you mix again.
00:04:18 I can clearly hear
the bacon complaining,
let's go check it out.
00:04:26 Alright, it's fine. Turn it off.
00:04:29 All this stuff is gonna have to go
into some sort of a pie crust.
00:04:32 Real men make their dough
from scratch,
transfer it into a pie pan,
bake it and everything.
00:04:37 Less real men buy it directly from
the store already made.
00:04:41 That's what we're gonna do today!
Don't be fooled, they tend to
give you two - well, sell you two.
00:04:51 Which gives me an idea.
We'll talk about that later.
00:04:54 Here's the crucial moment where you
actually make the actual "La Quiche".
00:04:59 All you have to do is take the bacon
and put it at the bottom of the pie.
00:05:05 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.
00:05:18 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.
00:05:24 Et voilà. One last thing you need to do
is put some cheese on top.
00:05:26 What kind of cheese?
Good question, thank you for asking.
00:05:29 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.
00:05:46 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.
00:05:58 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.
00:06:07 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.
00:06:15 Let me show you.
00:06:17 We shall use
the second pie crust for this exercise.
00:06:22 Now we have the pie crust.
00:06:24 We have three eggs left.
We have cream.
00:06:26 We have lots of cheese left.
And we have some milk left.
00:06:29 What are we gonna put in there?
Very simple. Whatever is in your fridge.
Let me show you.
00:06:35 What do we have here? We have
Smirnoff Ice, that's not gonna work.
00:06:39 Parmesan, cornichons... Non!
More eggs. We don't need eggs.
00:06:43 A whole chicken. Not gonna work.
Cupcakes. Not gonna work.
00:06:46 Aaah! Two old tomatoes. Perfect!
Old garlic, perfect.
00:06:53 Mmm...
We could use this for something real.
00:06:56 Aaah! An old half onion.
Perfect.
00:07:00 An old piece of mozzarella. Sold.
00:07:03 Ouh! Basil. Yeah!
Organic too. Fantastic!
Let's go and mix this up.
00:07:09 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.
00:07:16 Sever the garlic from the mother thingy.
00:07:18 Make sure if there's anything green
to remove it,
otherwise it makes your quiche bitter.
00:07:24 Cheese.
00:07:26 I'll make strips. About that size.
00:07:33 If you're gonna use tomatoes, especially
older, more seasoned tomatoes,
make sure you remove the liquidy stuff,
otherwise it ruins the quiche.
00:07:41 In this case, it seems that
one old tomato will be enough.
00:07:47 Onions. Onions can be a problem.
00:07:50 Us, real men,
and less real men do not like to cry.
00:07:54 So, cutting an onion can make you cry.
00:07:56 One of the tricks
to get rid of that problem
is to cut your onion under water.
00:08:01 You just turn the water on, put your
cutting board under the water
and you cut it there.
00:08:05 The other trick for real men
is to use machinery.
00:08:08 That's what I'm gonna do today.
00:08:11 You put the thing in.
You put this.
00:08:15 Clear!
Et voilà!
Onions without crying.
00:08:20 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.
00:08:32 One more time. Refilling.
Same thing. Three eggs.
00:08:37 A bunch of cream. 30 centiliters.
You look it up.
00:08:41 A bunch of milk. 25-30 centiliters.
You look it up.
00:08:46 You mix it up. This bowl is too small.
00:08:49 I don't have a big enough bowl
for this exercise.
00:08:51 Pepper. Salt.
00:08:54 Nutmeg.
No! No nutmeg.
00:08:56 Nutmeg and basil together
are positively disgusting.
00:09:00 Let's grate some more cheese.
00:09:02 How much cheese? I don't know!
How much as you can stand!
Transfer the onions from the pan
into the pie crust.
00:09:09 Organize them how you want them.
00:09:11 Even it out
so that everybody gets a good bite.
00:09:14 Next,
let's put the machine in the crust.
00:09:19 At this point, I'm gonna try and see
if I can salvage some of this basil.
00:09:23 It's a good idea to mince the basil.
00:09:29 Alright, final touch.
00:09:32 Voilà.
00:09:36 To keep things healthy...
00:09:39 Mozzarella!
It's fun to do it this way.
00:09:48 It should be fine.
00:09:50 Let's put these puppies in the oven.
00:09:54 Cooking time for these wonderful quiches
is about 30 minutes,
which, in America,
is miraculously also 30 minutes.
00:10:01 At this point, it's a good idea to
clean up the bloody mess you just made.
00:10:05 Wow! It's so nice!
To make sure that "La Quiche" is cooked,
all you need is a knife,
and you stab it.
00:10:20 Pull it out. If the knife
comes out clean, you're good to go.
00:10:23 It's in good taste to wait a few minutes
for "La Quiche" to settle and cool off.
00:10:28 It's no fun to burn your tongue
on the first bite
and ruin all subsequent bites.
00:10:32 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".
00:10:42 Et voilà!
Once logged in, you will be able to read all the transcripts jump around in the video.
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.
2 delicious sounding recipes. Can't wait to try them. Everyone I know who thinks they can cook always adds spinach, which I'm allergic to. My wife was listening in while I played this, wondering why I kept braying with laughter. Now she knows why I am hooked on your lessons. Informative, with a twist of humor.
socratiliv
2016 Oct 19
Super.Bravo
Vera_Icon
2016 Oct 03
Fab you're so funny ^_^
Being this site, I can't stop thinking the ingredients as the tracks and plugins, the bowls as your mixing DAW, and then the oven as the mastering stage, haha!
I'll keep learning audio here, but definitely will try this quiche thing soon, it looks yummy :)
OFS
2016 Sep 24
This one should be in Pro only...
TheHunter
2015 Mar 03
Being from here in the states, I had no idea that is how bacon is supposed to look :). Nice video ! Thanks for sharing !!
Fabulous Fab
2014 Dec 04
@Larryfileccia: we are thinking of La Ratatouille. No release date yet though. Gonna have to eat Quiche until then.
Larryfileccia
2014 Dec 03
Hi Fab, My wife's keeps asking if you've posted new recipes? It's been awhile. Are there more coming?
pirouss
2014 Oct 30
Tu pourrais faire la pâte toi-même Fab...
Si tu veux, j'ai une recette super simple...
mikeyed
2014 Oct 22
Fab
T&T
you made me hungry man, what a great dish. Good Luck. Hope you not drunk from the wine... Good one.
Metzik
2014 Apr 25
lol, thanks for sharing!
Xiuhtecuhtli
2014 Mar 05
How much cheese ?
...i don't know..
as much as you can stand
ahahahahah comme j'me marre
spudstyle
2014 Jan 29
Du sel dans la quiche Lorraine... Merde ça doit être fortement salé au final non ? Lardon + sel = soif !
Fabulous Fab
2013 Sep 14
@jhaynes3: Unfortunately in America we cannot easily get crème fraiche. So we settle for heavy cream or sour cream. It changes the taste a bit but you can get used to it.
jhaynes3
2013 Sep 14
Loved the video, but the "cream" seemed to have the consistency of SOUR cream...is that what he used? Curious....
korshyn
2013 Sep 11
J'adore, et en plus c'est bon ! Great tutorial Fab !
Becky Jo Benson
2013 Aug 22
Fab! HAHAHAHA!! You are so funny and no matter what you are talking about, music, or recipes, you are FUN to watch and learn from!
Thank you for sharing your recipe with us and making us smile!! (You are making me hungry too!) Becky Jo Benson
Quentin van der Molen
2013 Aug 14
please make more cooking tutorials! ;)
victorsanti
2013 Aug 04
I will try this on my next mix. Thanks!
alextkirk
2013 Jul 18
Interesting these video where you teach recipes.
I know a bunch of people that compose or mix that really enjoy cooking. And if you think about it the principle is the same. You have the material and you must have a good taste to make them work together and become something wonderful.
I have been thinking... am I getting better in mixing because my cooking skills are developing? Or are they both part of the same evolution?
Anyway really looking foward to try this recipe ;-)
whereismymind
2013 Jul 17
Excellente vidéo !! J'ai rigolé du début à la fin !!
Tin0
2013 Jul 15
Superb...
You could make any topic interesting. :)
So, as a experiment try: How to wrap a present...
Any way, thank you for being you and sharing it with all of us!
Athox
2013 Jul 14
Happy frenchism day.
deathrow24
2013 Jul 14
Ahahah !!! J'aurais bien rajouté une dose de deesser en fin de cuisson ^^ Et au fait allez les vert Fab !
