- Ladies and gentlemen, welcome back to You Can Do This.
Today is a very special day
because this is the last You Can Do This.
So, what we're gonna do for this episode
is revisit one of my favorites, nachos.
There's a few issues that happened
with the last one, and so we're gonna refix the nachos.
Welcome to nacho supremacy.
We're gonna make eight feet of nachos,
but we're not gonna do them here,
this is just all the prep.
We're gonna take this, we're gonna pack it up,
we're gonna run it to Eater headquarters.
Let's jump right in, starting with our steaks.
Now, this wouldn't be a normal You Can Do This,
unless I over-complicated things,
so I'm gonna sous vide this four tri-tips, okay?
I'm gonna put a little bit of chile powder on them,
a little bit of cumin.
So, if you notice what I'm not putting in here is salt.
When people say, "Oh, I got a sous vide steak
"and it was kinda mushy and I don't like the texture,"
it's because people are salting before
they put it in there, right?
So, let's take these.
I'm gonna vacuum-seal them.
There we go.
Release, I'm gonna drop this right in.
I have this super high-tech bath going here.
I want this water hot because I have
to transport this stuff.
Steaks go in.
Next thing we're gonna do is,
we're gonna start pickling some onions.
This is, like, the simplest pickle in the world.
All it requires is lime juice.
Now, I'm gonna go sort of thin,
just because it'll happen faster.
Lime juice is also gonna help break down
the cellular walls of the onion,
making them a little bit more flacid.
So, just put these all in a bag.
Alright, so we have two limes worth of juice in there,
they're pretty juicy, so look.
It already wants to start going.
As soon as I start shaking it up
and activating it, it's already turning colors.
All you need now is a little salt.
Pinch of sugar.
It's all you need, and time.
See, my fingertips are already getting pink.
It may look like blood, it is not.
Nachos require, for me, a little bit of acidity,
that's what I think where they lack,
I want a little bit of acid,
I want a little bit of pop to balance out all our stuff.
You're eating a mound of cheese
with the tortilla crispy as a vehicle into your gullet.
Alright, so we're gonna quick-pickle these jalapeños.
What I'm gonna use is a whipper
to create a chamber where I'm forcing liquid inside
of something that is food that is somewhat porous.
I'm gonna force it in there by rapid infusion
by using this chamber with the gas
to push it in there, and then I'm gonna rapidly pull it out,
which means it's gonna drop
and it's gonna instantly pickle.
Alright, so I'm gonna take my jalapeño.
Again, thinner slices, the faster things will happen.
Jalapeños go inside.
Now, you know those fancy kind of, like,
chamber vacuum machines that you can, like,
do rapid infusions with that usually cost around $5,000?
This is $100 version of that.
Kosher salt.
I'm gonna shake it up, I really wanna get
that liquid, that sugar, that salt,
kind of a little bit dissolved.
This is NO2, this is cream.
A lot of people like to do these rapid infusions with CO2.
I don't know why.
CO2 is bubbles.
You don't need bubbles.
Now, this is a highly pressurized chamber right now.
If you think of a chamber vacuum machine,
this is what that is.
I'm gassing it over this,
just in case any liquid flies out.
There's not a lot in there.
I'm sure you have friends from high school
who would not waste this gas.
And the thing about this rapid pickle,
it actually maintains the crunch and the texture.
Usually, when you pickle,
things start to get a little bit loose.
Now, I have all this beautiful leftover juice,
look at that.
Now, I'm just loosening up this sour cream.
Look it how viscous it is, and look how beautiful.
So, you put that in a little piping bag
and you can just (whirring).
All that acidity is gonna keep breaking
that stuff down.
So now, we're gonna do
hot stuff last, cold stuff first.
Get it in there, it could sit forever,
hot stuff last.
Beans.
Listen.
You can make your own re-fried beans, you can,
but re-fried beans take forever.
You gotta soak, you know what I mean?
You got other stuff to do.
So, this is about 97 cans of beans.
Salt, chile powder,
little cumin, if you just read
what's on the back of the can,
buy those ingredients, and just jam them in, right, more.
Next bean, I have black beans, right?
Why am I using two different kinds of beans?
'Cause we're fixing the nacho problem, right?
Like the last video, what happens is,
is you have all these things, you have all these arguments.
"Oh, melted cheese, cheese sauce.
"Re-fried beans, regular beans.
"I like black beans, I like pinto beans."
We're just gonna use all of them.
I'm just gonna add a little bit of cumin, again,
chile powder, and salt.
I want this to be so simple.
So, it all kinda works together.
I want you to taste the black beans
of the underlying current.
So, that way, no matter what you're eating,
there's this through-line that happens
'cause it's gonna be battling with
the cheese sauce, the herbs, the pickles,
the spice, and that,
so I have a constant through-line
that you can always come back to and say,
"This flavor makes sense."
Cheese sauce.
So, I'm gonna use citric acid, right?
I'm gonna need a lot of it.
What I'm gonna do is, usually,
for this amount of cheese,
you're gonna need a ton,
a ton, a ton, a ton of liquid,
and you're gonna need to create a roux.
I don't want to do that.
I want the cheese sauce to taste
the most like cheese it's ever been.
So, I'm gonna put just a tiny bit
of liquid in the bottom,
and I'm gonna use my friend here, sodium citrate.
My ratio here is gonna be about 4%.
I'm gonna drop it in a tiny bit of liquid,
right, so no roux, 'cause I like to do things without roux,
like have a gravy that doesn't require roux,
because when you add flour to things,
it actually drops the flavor, right?
Usually, for this amount of cheese,
you probably, at minimum,
need a quart or more of liquid.
We're using about that much.
Put a measuring cup to the screen right here,
and then just fill it right there.
Add your sodium citrate
and you wanna blend it a little bit before
because you have to hydrate it, right?
To any sort of additive that you're adding,
whether it's xanthan gum or anything like that,
you need to hydrate it so it's actually effective.
Alright, now adding cheese in.
Alright, look at that.
Come here, come here, come here,
come here, come here, come here.
That is a no-roux
cheese sauce.
Now, as it melts down, it looks a little chunky now,
but as it melts down,
it's gonna get smoother and smoother.
So, this is just chopped onions,
finely, finely, finely.
Cilantro, a little jalapeño.
Yeah.
Steaks are ready.
The steak is nice.
Take the steak out.
Right, it is cooked, it's ready to go.
So now, I'm gonna season this off.
I always go pepper first when I season.
Why do I go pepper first?
Because if I go salt first,
salt is smaller and it coats a little bit bigger,
and the pepper will have a harder time to stick.
When you're finishing a steak from sous vide,
I always like to use more oil than you think you would
because the idea is, we're not actually cooking the steak,
we're just creating the crust on the outside.
The steak's already done.
So, if I use a little bit of oil,
that's sear's gonna be a little bit all over the place,
it's a little wet from the bag,
the juices have come out, so more oil than usual,
get it smoking hot, like so,
then lay it in.
All we're doing is, we're here to create a crust.
That's it, we're not cooking it anymore.
So, I'm gonna keep on flipping, keep on flipping.
So, I'm gonna do something really bad,
I'm gonna cut straight down the middle there.
But, look.
You got that medium-rare going all the way through.
We have our beans, we have our cheese sauces,
we have more beans, and we have our steak.
Alright.
I got 10 pounds of chips at the office.
I'm gonna pack up all this stuff and
hopefully this works.
This could all be such a very bad idea.
Alright, made it in.
The key thing here,
is everything still hot?
Now, I wanna do the layers, right?
Re-fried beans go down first,
then queso, sauce goes down,
so that way, we have melted cheese on top
and all those forgotten chips
that people try to shove on each other all have a place
and you could use them as a dip.
That does not look appetizing,
but it'll taste good.
Spread this out, now this is all a fight
against time right now,
'cause I don't want things to get cold.
Remember, these beans have that kind of cumin thing
that we were doing,
and I'm just gonna lightly...
Here's our steak, cooked sous vide.
We did lose a little bit
of that medium-rare bright pinkness.
There's no oven that could fit all this.
Well, I have two friends here
that are gonna help us out.
I'll pick cilantro,
little extra cheese, little cotija.
Pickled onions that we made, the speed onions.
Our jalapeños that are also pickled.
Let's be a little sparing with this
'cause they are spicy.
Crema, remember we took the leftover lime juice
that we used to pickle and dropped it in here.
We're gonna use this as a piping bag,
just kinda lightly dust.
Green onion on top.
Ladies and gentlemen, there we have it,
eight feet of nachos.
Thank you so much for tuning in.
I'm gonna miss you all, this is the last You Can Do This,
and I wanted to share this with everyone in the office.
So everyone, come on in.
That is actual stretchy ice cream.
Stretches.