The video is an instructional episode of "Basics with Babish" where the host teaches various fundamental cooking techniques and recipes centered around sauces. He starts by making a simple salsa, demonstrating knife skills such as chopping, dicing, and mincing. He then moves on to making a red sauce, which involves sautéing garlic and onions, adding tomato paste, and simmering the sauce for an hour. The host also makes a Béchamel sauce, which is used to create a macaroni and cheese dish. He explains the importance of seasoning and layering flavors to create complex and vibrant dishes. Additionally, he touches on the topic of pan sauces, specifically a red wine reduction sauce, and demonstrates how to deglaze a pan and whisk in butter to create a rich sauce. The video concludes with the host inviting viewers to cook along with him on a live stream and sharing information about a contest where viewers can win kitchen gear and other prizes.
Here are the key facts extracted from the text:
1. The video is a cooking instructional episode focused on sauces.
2. The first sauce being made is salsa.
3. To chop tomatoes, cut them in half and make lateral cuts down the length of the tomato, then slice down the center.
4. To chop onions, cut off the head, peel the skin, and make slices down the length of the onion without cutting all the way through.
5. To chop jalapenos, wear gloves and use a similar technique to chopping onions.
6. The white stuff and seeds in the center of a jalapeno contain capsaicin, which gives the pepper its heat.
7. To chop herbs, fold them on top of themselves into a little bundle and then rock the knife through them.
8. To chop garlic, press down on the clove with the heel of the knife, peel away the skin, and then mince.
9. To make salsa, combine chopped tomatoes, onions, jalapenos, garlic, cilantro, and lime juice.
10. To add flavor to salsa, try adding red pepper, tropical fruit like pineapple or mango, or scallions.
11. To peel and chop a mango, cut around the oval-shaped pit and then chop the flesh into strips.
12. To make a red sauce, start by sautéing garlic and onions in olive oil, then add tomato paste and canned tomatoes.
13. To make a chunky marinara sauce, crush the tomatoes against the side of the pot and simmer for at least an hour.
14. To add flavor to a red sauce, try adding a sprig of fresh basil or a few tablespoons of good unsalted butter.
15. To make a béchamel sauce, start by making a roux with butter and flour, then slowly add milk, whisking constantly.
16. To make macaroni and cheese, combine cooked pasta, béchamel sauce, and grated cheese, then top with breadcrumbs and bake.
17. To make a bread crumb topping, melt butter and add panko breadcrumbs, then toast until brown.
18. To par-cook pasta, cook it for about 2/3 of the recommended cooking time.
19. To make a pan sauce, start by sautéing a shallot in the pan, then deglaze with red wine and add herbs.
20. To finish a pan sauce, whisk in butter and reduce the sauce until it's thick enough to coat the back of a spoon.
21. To brighten up a pan sauce, try adding a squeeze of lemon juice.
22. To serve a dish with a pan sauce, garnish with herbs and serve hot.