Can I Recreate BBQ Sauce During Quarantine ? (ft. The Boy Who Bakes)

the mic is on want to want to check thisout I’ve got my phone not gonna let thelight with me as wellwelcome to the Ponton cook number onehey guys sorry this is Alex live from myhome this is not the usual setup it’sway more there’s some comfort involvedand as a reason the ideas I’m confinedat my placeso I know you were not supposed to seeme for a month I was supposed to do aresearch and development on the motherof salsa series supposed to meet peopleto go out and dine in fancy restauranton the expenses of the channel yes butthe plans have changed the globalcoronavirus pandemic has hit the worldby storm it’s extremely seriouseverywhere I have limited resources bothin time and in supplies but even withall these challenges I still want tomake videos for you guys for me for forthis channel I still want to try andhelp in my own way so if I can share thelittle tip if I can bring a little smileto your face and mind by the way then Imean I mean what else do we gothuh nothing so let’s just get in thekitchen and start I’m too big for such asmall kitchen but that’s the life youget when you live in Parisok happy birthday to me hi welcome to mykitchenthe coat that I made for the occasion itsays selling on the back to get a bit inthe mood okay this day I woke up in themiddle of the night and I had this DriveI wanted some roasted potatoes withbarbecue saucenow I don’t know do I intend to just goout and buy some second column might bea bit more challenging this one I don’thave any potatoes in the house potatoflakes I’m gonna make sort of a pommesDauphin it’s supposed to be fancy mightnot be potato flash along with a bit offlour and eggs fluffing the inside andit’s all crispythe outside anyways let’s start with thepotatoes potato flakes I always told youabout these guys freshness I’m gonna adda bit of flour hold the camera and stirthe ball at the same time I’m lackingthe third hand I mean to be honest likepotato flakes of an amazing way to add apotato flavor to any this is somethingI’ve been using in the past even withoutbeing in a confinement I’m gonna add abit of four spices it’s gonna add a bitof personality to the story that littlehint of life someone so in the microwaveyou want to leave them for at least 2-3minutes because you want that texture tofilm them okay so the texture is not badlet me show it to you it is a bit stickyunderlying potato flavor it’s slightlysalty if I can get it just a touchSkippy and if I can get that barbecuesaucegood work in good work right that’s goodcuz I’ve got some turmeric at the momentit’s just gray ish and with this I’mhoping it’s gonna turn sunny yellow Iinitially thought roasting it in theoven but I think I’m gonna deep-fry itthere’s no way with the roasting I’mgonna get the nice outer cause and Ineed that cuz I need some closed I don’thave any baking soda but I’ve got somebaking powder which is about the samehope so cause I’m about to swap one orthe other in order to create bubbles andso to create a bit of fluffiness inthese roasted potatoes / Hush Puppiesokay good and withI’m ready to give it a try okay so whathappened in super shop was thatinitially I thought the loose texturewas the problem while I was frying thesebad boys and that’s wise the reason whythey were not holding themselvestogether in fact it turned out that thelack of egg was the real problem so Ijust added the neg and things seems tobe working this is the first roastedpotato that I made let’s give it a tryoh it’s very softsmells good I’m hungry delegateyeah the texture inside could have beena bit more stiff you don’t have to mimicthe potatoes a bit better but the flavoris there and the pleasure come on guyslook at me thank youpotatoes no I think it’s gonna look justfine for me okay so I’ve got the firstfrying done now I think I’m still gonnabake them in the oven just for it forthem to be fully cooked plus it’s gonnakeep them warm while we work on thesauce I would love to add this one butthis is just not not much room in themsorry guysbarbecue sauce is very simple it’sbasically vinegar sweetness usuallymolasses and then you’ve got a tomatobase to recreate that in a survival modeI’m gonna use ketchup I’m gonna usePassyunk vinegar and for the last one Ineed something to replace molasses Idon’t have molasses but I have sugar Icould make it back caramel not the onlything I’m worried about is that in thepast I’ve done some average camel butI’ve always been struggling I need someknowledge and that’s why I thought whydon’t I call a friend of mine at timberfrom the Great British Bake Off he’s apastry chef he probably knows my smalland I do when it comes to caramel solet’s just hear from this guy man howare youI saw you yo your cell Dogu : and Ithink it’s amazing I was trying to tomake damage sauce i heated some sugar ina saucepan with nothing in itso that’s the but that I’m strugglingwith at the moment yeah the thing thatI’m trying to make at the moment isbarbecue sauce yes I need something boomexactly more complex than justsweet sugar the way I was originallytaught was actually by a French chef youwould khalil it’s really dark but thenyou would wait for like one wisp ofsmoke yes we’ll just get a barbecue areyou using like a tomato base someketchup the reason I wouldn’t haveketchup straights for caramel is it’sprobably gonna burn it’s the sugar whenit’s in the catalog you can then reduceit further I definitely used cold waterlast time I was trying to thin it out soyeah I got the big mess in the centerold clogged to the spoon and I wastrying to to stir but next time I’ll useboiling water maybe that could havebefore you start the sugar that’s justthey’re ready scrambling then I’m gonnago and give it a try you straight awayyeah I hope sobe safe man okay my manthank you Jeff right so I think I nowhave what it takes to make it good ThankYou ed so much for this let’s do itright so I’m gonna add some sugar tothis pan okay let’s do medium-high heatand then I’m just gonna wait for thecaramel to appear and the magic startsto happen okay readyso right here I’ve got some boilingwaterso at the moment I’m reducing down thatcamel sauce water just prevents thecaramel from overcooking I just want toconcentrate the common flavor okay Ithink I’m ready I can’t believe I justmade kami I know it’s very simple okaybut I’m not pastry chef I’m just a cookI’m seriously considering at the momenthaving a jar of that stuff ready to useat all time in the kitchen just for meto add a bit of sweetness to any dishbut also had some dark accent 2020 theyear where Alex discover caramel rightso I reckon I’ve got all the elementsready now I’ve got my beautiful caramelsauce then I’ve got my ketchup and I’vegot some thyme Samak vinegar it’s justabout combining these three in aproportion that mimics the barbecuesauce tablespoon of that beautiful brownliquid height stunningvinegar ketchup I went all super basicpop options I went 1 1 1 I’m gonna giveit a new taste and I just remember myhands are extremely clean I could end upthe sweetness of it 2 tablespoons ofsweetness 1 tablespoon of vinegar Ithink is more than enough half atablespoon of ketchup bit of saltthe only thing missing and I’m not gonnaskip on that is the smoke let me thinkabout something to smoke it super quickand then I’ll just taste it along withmy hosted but ok so I managed to findsome thyme some dry times and I’m gonnause the stems for this experiment simplygonna light it up if there is some smokegoing on there are absolutely no flamethat’s why I think I can safely coverthat up with thisoh we so taking the opportunity whileit’s smoking in there I would love youguys to use the comment section here’swhat I do in my householdhang in there people let’s be acommunity let’s be strong together Ithink would help us a lot these daysso let’s bitching a bit more cheeringright so it’s been smoking for 15minutes oh definitely some smokiness inthere let me discover this it tastes abit like that amazing barbecue sauce atMcDonald’s let me get a spread out I’mgonna dip it in the barbecue sauce a fewhours ago it was only a dream of mineand now it’s becoming a reality I’mgoing in well that turned out oopsbetter than I expected still the smallkitchen and I guess it’s a nice segue tointo my next question what are you guyscooking at the moment how I mean youguys coping with the situation I knowthese moments are tough yes but it isthat the end of it now it’s never theend of it there’s always a bright sidein any situation I’m not saying this isgood but I’m saying maybe we can makethe most out of it maybe we can justimprove ourselvesyou need this bad that starts baking butlet’s start fermentation process let’sstart experiencing with the spices forexam there are plenty options rightthere I only have a few ideas yet onnext episode I could be doing if youguys like this so it would be veryhelpful for me to have any suggestionfrom you guys hope you guys enjoy this Ihope also it I think in the next episodeI’ll get my camera so in the meantime besafe stay at home and keep cooking byebyepeace[Music]