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6 Pro Chefs Make Their Ultimate Hot Dog | Test Kitchen Talks | Bon Appétit

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today we're in the test kitchen making our favorite hot dogs i think all a hot dog needs is a hot dog bun and anything other than that you know you can just riff they are the perfect little canvas for really whatever your heart desires i'm sorry this is so good done well nothing's better than a hot dog when i'm eating a hot dog i want the link to have some texture i need it to be hot and i need something spicy and then like a really creamy like sweet punchy sauce i'm gonna score the link and then shallow fry them that's gonna make the exterior really crispy it's gonna add a little bit more snap to it which i love and for the toppings i'm adding mustard and then i'm going to make a quick kind of spicy mayo using maggie hot and sweet so this is a ketchup from india it is quite spicy but it's also sweet and then i'm gonna add some pickled jalapenos to the top a good potato bun is you know it's soft it has great texture it kind of stands up to all of the condiments that you're going to add on your hot dog first i'm going to score my hot dog links it's because it's going to give me more surface area to get nice and crispy and also make them a little bit fun scoring is making these little slices in the link when it fries it'll like separate and twist out this is just a white onion it's gonna add some sweetness and crunch please change your mind about raw onions raw onions are delicious just eat a gum after but in all seriousness if you're intimidated with raw onions just soak them in a little bit of water and it'll take the edge off i'm going to make my sauce some mayo and then maggie it's the best ketchup it really is it's so good on sandwiches it's so good with fries like anywhere where you would use ketchup and you just want a little bit of a kick use maggie simple i'm throwing in some vegetable oil i'm going to add a good amount because i want to make sure it comes up to like at least half of the hot dog let that heat up quite a bit this is going to splatter so remember to use long tongs and gently place it in there i just want the outside to get golden and get these edges to get crispy so they're not going to take a long time but as they start to separate it just means that like you're getting closer okay i think this is ready so much texture love it so i have my arnold potato buns test test squirt so i'm gonna go with mustard then throw in your maggie creamy sweet and spicy sauce and then onions you can add whole jalapenos but i'm going to cut them up a little bit the jalapenos are going to get add this like vinegary spiciness to it that's how i like my hot dog there's heat from the jalapenos there's sweetness and crunch from the onions the mustard is like adding this like nasal vinegary heat to it this is the perfect bite it's a great summer food and it really brings some good happy vibes to the table growing up one thing that i always look forward to was the state fair every summer the thing that kept me going was really just thinking about those two foot corn dogs so my lifelong love for corn dogs has brought me to today where i'm going to be making a gamja hot dog which is a korean corn dog the gamja dog is a little different than what we know to be a corn dog here in the states the biggest difference is the batter so for the gamja dog i'm going to do a yeasted batter whereas in like the corn dogs in the states you're sort of dealing with a like corn based like wet batter that's not the case here i'm going for something a lot more bread like then i'm going to coat that in panko and french fries fry it and then top it off with sugar and then we're gonna finish it off with one of the greatest ketchups in the world which is the whataburger ketchup it's literally called fancy ketchup and i feel like it lives up to the name we're gonna start by starting our batter first i'm gonna take some warm water i'm just gonna add one packet of active dry yeast i'm gonna add my sugar so my yeast has something to feed off of this is just going to help us with our rise lift and then the texture of our bread i'm going to hit it off with some salt salt is going to help our dough rise i'm going to go ahead and add my yeast mixture i'm looking to get rid of all those flowery streaks so i don't want to overwork my dough where we're at with it now looks pretty good i'm going to just set it to the side alrighty our yeasted dough has doubled in size and we're ready to get going right here i have my finely chopped french fries you just take them right out the freezer you can give them a cut throw them back in the freezer once they're done cut and then they're ready to use then here is my japanese panko so i'm gonna go ahead and stick it in my batter don't fret if your batter wants to come up a little bit just use your fingers to naturally make sure the rest of the dog is covered so we're going to jump right into coating it with our french fries then we're going to go right into the panko i'm actually going to use my hands just to sort of like encourage the molding of this gamja dog then we're going to move right to the fryer you can already see after just a minute it's starting to get very nice color we want it to be evenly golden brown a deep golden brown color just to make sure that our yeasted dough is cooked throughout so my first dog is looking pretty good i'm just going to give it a light shake i'm going to take my sugar give it a nice sprinkle to finish off these nearly perfect dogs we're going to take our whataburger ketchup i'm a firm believer in the drizzle i think diagonal is the best way to go here are my ganja hot dogs [Music] i'm sorry this is so good you have salty you have crunchy you have sugary the acid in the ketchup and the spices and the ketchup really is lending this different type of sweetness the batter is not super abrasive or super thick but it is sturdy enough to support the weight of everything that we have going on this gamja dog won the wisconsin state fair this year next year she's she's the reigning champ i'm going to be making the kiss twitch sandwich it has a name this is a classic stalwart dish from a small diner in my hometown which was one of the first places where i ever worked it is the perennial answer to me of the question is a hot dog a sandwich because this is a hot dog sandwich it is grilled bread grilled butterflied hot dogs lettuce onion tomato and a sort of comeback sauce medley of ketchup mustard and mayo to me the highlight of this recipe is butterflying the hot dogs realizing that the best part of a hot dog is the chari bit butterflying your hot dog maximizing the surface area that gets charred all right so we're gonna make our sauce why we don't put mayo on a hot dog i don't know here it does make sense i like to do like a dijon mustard here and obviously ketchup i think this is perfect and then we'll just slather that on the bread before we build our sandwich so now we're going to butterfly you're going to cut almost all the way through and then you really just rip that bad boy open like a book next thing we're going to prep is our bread this is just really great for grilling because it's like perfectly flat slabs ready to go and will take not that much time little baby drizz on both sides all right we're going to just drop our bread and we're going to drop our hot dogs cut side down first because that is the flat zone so that is where you're going to get maximum grill marks and char and these go pretty quick so just keep an eye on them i feel the same way about hot dogs as i do about marshmallows which is like put it in the fire and it should be crispy and charred like almost to the point of that's an alarmingly burnt piece of food you're eating yeah you can see the fat is dripping off the dog bubbling up splitting out we love it yup all right we're looking pretty good back there we're done so we are gonna build our sandy sauce on both sides of course because we're not messing around the sauce is good don't deny yourself it being on both sides two go on this sandwich that's classic kissed witch gotta do it and then we'll do some tomato red onion which i love and always want on any grilled meat and then you don't have to get too crazy with the lettuce we all know that's not why you're here yeah look at her really fun just like full slab dog right there it's a perfect sandwich it's so good wow i need to make this more it's not unlike a blt right you've got your toasted bread you've got a mayo based sauce you've got your lettuce and tomato no shade bacon but a hot dog is really something else today i want to make you one that i make at my house sometimes it's delicious and it's uh and it's super easy so i got like you know wherever you live little sub roller grinder or whatever the freak you call them now i'm gonna put two on this all right and then we're gonna load it up with a little sauce i like to make and then it's just a nice little little eater and i like to do you know i just do a half i don't cut all the way through a nice little nice all right i'm gonna make this little weird kind of little saucy thing we're gonna do a little relishy saucy thing so it's a little little daikon kimchi okay daikon radish a little spicy funky bubbly nice okay but i'll give it some crunch too it's going to add a little crunch it's going to be back there it's going to be our pickle in a sentence okay little mayonnaise a little mustard and then i got a little oh yeah a little activo in there we got some some sauerkraut all right some classic caraway and then i'll mix in some chopped up parsley just to give it a little little freshness you know no measurements we're just gonna do it by eye we're cooking here you know backyard barbecue let's break out a little bit of the daikon kimchi and i don't want to use too much of the liquid you know i don't want this to be too too loose but i i want to be kind of in the relishy world little small pea sized pieces do a little sauerkraut real ballpark kind of deal here you know caraway seed crunchy sauerkraut the parsley they even do the little little tender stems in there i don't care and now we'll mix in a little bit of our mayo mustard it's just a nice little kind of crunchy refreshing little not traditional kind of little relishy pickle perfect i don't know he needs anything else now follow me i'll go cook them up i'll show you how i like to cook up hot dogs no offense uncle dave all right but you hammer the hell out of those things on the 4th of july pal you poach them first right in hot water heats them up all the way through secures that real nice snap it doesn't need to be a boil just needs to be a hot simmer a little poached poach all right here we go i'm gonna add a little olive oil let's let that heat up for a sec all right let them dry off and we're in and i turn them often you know yeah look at that look at that you don't have any any flare-ups you don't have any black silt from the smoke kissed on them any or burned up charcoal from the grill grates none of that these are going to be delicious skin gets crisped up and it's hot all the way through so it's just a little flash crisp on the outside so yeah we got two hot dogs in there because we guys this is a this is a bigger bun than our bigger roll than say the the traditional hot dog then we put on our little uh our little fun relish here and for me it's a cut job i know traditionally that's not how a hot dog is laid out but this ain't your traditional dog the biggest takeaway was poaching them first hitting them in the cast iron just to get that nice kind of crunchy skin on there without you know really beating them up that little vinegar kind of spiciness from the mustard a little spiciness from the kimchi and then that parsley really comes through really freshens it up and then that little relish fool around with it mix it in it's a real plug and play with ingredients you know that's what's nice about cooking you can do a little different every time so today i'd love to introduce you to a swedish style hot dog topped with shrimp salad exclamation points it's one that i came to know through my swedish husband if you like lobster rolls if you like shrimp cocktail you'll like it on a hot dog today the bun i'm using is the trader joe's panola it's not marketed as a hot dog bun certainly so it's softer a little sweeter not too much bread so you can really focus on the the dog and the toppings let's talk a little bit about the shrimp we're using these are deveined fully cooked tail off shrimp the shrimp need to be very dry going into the shrimp salad we're introducing a lot of kind of wet condiments and ingredients so we have to just ensure that the shrimp itself are dry from the start roughly chop we're not measuring each one into maybe like four or five pieces okay that looks good the hardest part of the recipe is done and now it's all about adding the condiments to your shrimp we have mayo we're adding a bit of creme fraiche it's both rich and tangy chili sauce this is a sauce that plays a very pivotal role in cocktail sauce horseradish another player in cocktail sauce we've got some relish a dab of dijon mustard dijon mustard also cuts through some of that richness so you just want to combine everything gently that took no time at all i'm just going to cover it up with a little bit of wrap we're going to chill it in the fridge for 30 to 60 minutes so we're ready to cook the dogs i'm just going very standard route of heating them through in a pan with just a touch of oil you just want a little bit of color on all sides these are done so i'm just gonna pull them and we're ready to build our hot dogs so here my favorite cutie panel lay buns they're so adorable and small so what you want to do is actually not cut them at the top but turn them to the side and cut long way you'll have a little more room for your hot dogs that way let's admire the frankfurter to bun ratio like this is correct oh my god these ketchup they squirt so badly so forgive me in advance okay it feels very like jackson pollock so for purists like maybe you want to stop right there but we're going to keep going look at this this has been chilling not too much liquid at the bottom at all it's just perfect this looks nice and generous now red onion it's such a nice accent to seafood especially shrimp thinly sliced persian cucumbers you can obviously use standard cucumbers but these are so cute and small they fit the ratio just right and then french's crispy fried this really feels like spon con but like honestly these are delicious we're gonna add them to top the hot dogs i mean aren't they so cute look at this colorful little party in a bun cold shrimp salad acidic sweet salty oh my god bye the red onion adds nice freshness as does the cucumber really the only thing that would make this better is an ice cold beer i think when it comes to hot dogs you need very little but i do think ultimately you know some sweetness something with some saltiness or with some heat to it things that cut through the fattiness and the richness of the meat just provide that balance and that counterweight so toppings yellow mustard next bread and butter pickles these have a special place in my heart lastly fly by jing zhang sauce this is a little specific i really love putting things like either chili crisp gochujang chili oil or something like a zong sauce which has some soy sauce in it has some oil it has some sweetness some sesame also has some heat and some texture this is not too fancy okay let me emphasize that like this is more of a brioche style bun you know kind of mildly enriched but it's just got like a little bit more um of like a heft and gravitas okay than just like your average grocery store but this has to be toasted easy in terms of relish i'm feeling making my own i find that a lot of pickle relish out there it's just very sour this has a lot of freshness i feel like we just want like a touch more of the liquid not much don't want it waterlogged but just a little of the jew two-step process on the hot dog and here's why this method accounts for either having fresh or frozen hot dogs that you might be starting with okay also is going to ensure that we don't have wrinkly dogs it's not about boiling your hot dogs it's about poaching them oh right on time refreshed so the water is just below a simmer and dogs are going in i'm just looking for them to be heated through and plumped once they're done i'm gonna go over to the grill and we're just going to mark them up just a little bit okay and look they go fast like boom look at that done all right so i'm going to do this a couple different ways so this is just going to kind of disappear into the bun it's just going to be fixed there and all the flavors are just going to be you know absorbed into the bread now controversial but i'd say like something kind of real chunky like this like you almost want the bottom like why are you putting it on top you know where it's just gonna like fall off little squiggly you gotta control the flow and you know what's nice about having the onion it sort of breaks up the visual field a little bit it's exactly what you're thinking to like distract you from the imperfection of the squiggle suddenly it doesn't matter so much now we're gonna plate up another one so i'm gonna do zong first here i think we gotta do mustard then relish otherwise you're gonna have mustard writing on top of relish which just makes no sense whatsoever and just a tiny bit of diced onion the little prickle of heat from the zong and then the fact that it's intensified even the savory nature of the hot dog itself is just great and you would think that the pickle relish would be too sweet or something but it's not it's just provides that balance a little bit of freshness and the pop of the raw onion just cleanses it just cuts right through it's really really good i love this combination i have this all the time and i'm delighted with it all right let's see how we did sorry like people are taking bites of hot dog on camera just like going for it

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