KAITLIN HENNESSY: Welcome to ATaste of Thai with Chef Jamie.
My name is Kaitlin Hennessy,and I'm the Program Coordinator at Global Connections.
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JAMIE CALLISON: Hi,welcome to our kitchen.
My name's Jamie Callison.
I'm the Executive Chef here forthe school hospitality business management.
And I welcome you.
I kind of think about thisas cooking with friends.
Hopefully a lot ofyou are cooking.
And you did your mise en place.
I know this looks alittle intimidating here.
But I definitelywant to introduce Brittley who's goingto be– and she's going to introduce herself.
She's going to bemy assistant today.
BRITTLEY: Hi, I'mBrittley Barrett.
I'm a senior in thehospitality program.
I've been working with Cheffor about 2 and 1/2 years now.
And I'm very excited tomake some Thai food with you all today.
JAMIE CALLISON: And it'snice that she said that with a smile insteadof, like, a sentence, right, working with mefor 2 and 1/2 years.
We're very excited.
Hopefully all of you watchedthe video for the mise en place.
Mise en place for us meanseverything in its place, everything organized.
As we go along tonight, pleasesend in questions, and anything that you have in terms ofsomething's not going right.
If I make any mistakes,it's only to show you what not to do.
And sometimes we'lldo that on purpose, so– I'm justkidding, hopefully.
I'm going to start with rice.
The way I would likethis to work tonight is I'm going to kindof work along with you and kind of help you todecide what to do first.
So that by the time weget done with this meal, everything will bedone at the same time.
So with our rice, ifwe're using jasmine rice, we're going to usetwo cups of rice and 2 and 1/2 cups of water.
We're going torinse this one time.
And then we're going tobasically take our rice cooker and put it over, and make sureyou push down cook on this.
If you're notusing jasmine rice, make sure you read thepackage of the rice so that you are familiar.
Every rice variety has adifferent amount of liquid.
On the jasmine, I likeusing 1 to 1 and 1/2, so 1 part rice to 1and 1/2 parts water.
For a sticky rice, a lot oftimes it's 1 to 1 and 1/4, so important toread that package for at least the firsttime when you try it.
So something that was not in theagenda tonight and I just kind of added this in justbecause that's the way I work is I wanted to talk a little bitabout the ingredients in curry.
It's kind of fun tomake your own carry.
A lot of times people usea pestle and mortar here.
This is not theproper tool here.
Ours actually just busted.
So I'm not going to make itin the pestle and mortar.
But I'm kind of usingthis as an illustration.
I have some corianderseeds and cumin seeds that I toasted here.
And we would typicallyput that in this pestle and mortar afterwe toasted them.
And then you kindof grind it down.
It's important that when you'reusing a piece of equipment like that, that, ofcourse, it's usually marble on marble orgranite on granite, and you're actually pressingit, not just pounding it.
Sometimes if you poundit, you can actually start to chip the inside.
You can use force, but justbe a little careful with it.
So basically, we'd justkind of grind this in here.
And you can reallysmell– well, you can't.
You can really smell the aromasof the cumin and the coriander.
And my goal tonight wasto try to– everything that I have here, I wasable to purchase in Pullman.
And hopefully– today, I kind ofnoticed some of the Thai stuff is running out.
So hopefully a lot of peopleare cooking this at home and was able to getthe ingredients.
So I have mycoriander and cumin.
I'm going to pourthat into– I'm going to take a little shortcut here.
And so I have my shallots here.
And we're going to post– thisrecipe is not posted online.
But we will postthis recipe for you.
It's an absolutelyamazing curry.
I have my shallots, mychopped ginger, turmeric, and then I have my Thai chilies.
When you're workingwith these, make sure you're wearing gloves.
These are very, very hot.
And the seeds insideare extremely hot.
So I took those andI de-seeded them and chopped them real rough.
You don't have to cut anythingexact size because you're going to be blendingall this together.
I have some garlic.
And then I have some lemongrass.
And the lemongrass, youwant to use the white part.
So this part here gets reallyhard at the very end here.
Inside of here is softer.
So what I usuallydo is I cut this, I split it, remove thefirst couple layers, and then I chop up the inside.
And you have to be careful.
This stays prettycoarse, so blending it is very, very important,so my lemongrass in there.
And I think my wife was planningon using this mixer because I stole this from homethis morning because it's more the size thatyou would use at home.
So I got a little text rightbefore this shot saying, I'm– really, I'm knownfor stealing equipment and sometimes notbringing it back.
So I'm just going to chop this.
We're going to add a littlebit of lime juice, salt, and a little bit of oil.
We do not want tomake this oily.
But we're going to have toput a little oil in there so that we canactually blend this up.
So this little KitchenAidis a great machine.
However, it's stillnot very fine.
So what I had to do withthis is I actually took it, this is a mix right here, andI put it on the cutting board and I chopped it really fine.
The other thing thatI would recommend if you're making your owncurry and you have a Vitamix is, after you add yourcoconut milk with a curry, is putting it in theVitamix or that type of blender andblending it up to make sure it is nice and smooth.
Now we're going to getinto starting our curry.
So it's very importantthat you don't want to start yournoodles for your pad thai.
You don't want to get anyof those things going.
Your peanut sauce, however,you can get that going.
I'm not going to demo that.
That's a very simple process.
You get all your ingredientstogether, you heat them, you add your crunchypeanut butter, and you just that setaside to room temperature.
You're going touse part of that.
And you should have alreadyhad this done if you did your homework, hopefully.
You're going to use partof that peanut sauce for your pad thai sauce.
And hopefully yourpad thai sauce, if you're cooking along withus tonight, is already done.
If you did not visitthose videos, please, after this video, go backand look at that mise en place because went over someof these techniques.
So what we'regoing to do here is we're going to takeour coconut milk, and we're going topour it in our pan.
And we're going to add alittle bit of our curry– I mean all over curry with alittle bit of the coconut milk.
I do this becausewhat I want to do now is I want to form a paste.
It's important– we do not wantto get a big piece of curry like this in our curry dish.
So we want to make sure thatwe work out all those chunks of the curry paste.
And the curry pastethat I purchased is a really good product.
This Mae Ploy product, greatproduct, has great flavor.
And this is available atjust any grocery store that I've seen.
So it was available atboth our local grocery stores here in town.
So you really want towork out all those lumps.
You're going to add in therest of your coconut milk.
I add in just atiny bit of cream.
And the reason I do thatis because as it heats up– and that's nottraditional, but that cream or half and half kind ofhelps keep it nice and smooth.
Of course, if you're kindof watching what you eat, probably not the right thingto add, the heavy cream.
But just a littlebit goes a long ways.
So I have my heavycream in there.
Then I'm going to add my sugar.
What we're goingto do now is we're going to bring thisto a simmer before we add our other products.
I have my diced potatoeshere, my chicken.
We want to really makesure we mix it really well and that we stay right with it.
We do not want this to burn.
We have some of our otherproducts prepped for this.
And we're not going toadd those till later.
The zucchini willcook really fast.
We have a question.
KAITLIN HENNESSY: We have onequestion from the chat box that asks, why not pour all ofthe coconut milk in at once? JAMIE CALLISON: Great question.
You want to form a paste.
So if you add a little bitof the coconut milk in there, you're forming that paste.
If you add all thecoconut milk in there, it's really going to be hardto create a smooth product.
And it's going to be–you might get a big chunk of that curry paste in there.
This is a really thick paste.
And if you don't mix it as apaste with just a little bit of the coconutmilk, you can end up with a huge chunk ofthe paste in there, which could be veryproblematic when you're eating it becauseyou'd have a bite that would be really spicy.
So we have our zucchini here.
And then we have our fish sauce,lemon juice, and our chiffonade of Thai basil.
We do not want toadd any of that stuff in till later, especiallythe lemon and the fish sauce.
You want that to be a nicefresh flavor in there.
So this is starting to– and youwant to stay right with this.
And the beautyabout this induction is the sides of my handlesare not getting hot.
If this was a gas burner, thiswould be totally different.
So now this isstarting to simmer.
I'm going to add my chicken,carrots, and potatoes.
And to tell when this is done,all you're going to need to do is actually test the potato.
As soon as the potato is tender,the chicken will be cooked.
We're going to let that simmer.
Definitely bring that to simmer.
And we're going to let thatsimmer for about 20 minutes.
So now we're going to gointo our summer rolls.
Some people callthem summer rolls.
Some people callthem salad rolls.
I'm going to have Brittleyshow how to make these.
She's an expert aftertoday's labs, right? BRITTLEY: An expert.
JAMIE CALLISON: Sowe have– while she's getting everything set up, wehave our spring roll skins.
And she's going to show you andexplain how to warm those up.
And then we're going to get allof our product mixed together.
And these are great becausethey're nice, light, fresh.
And you can put– todaywe're going to stick to vegetables and avocado.
But you could put shrimp,pork, teriyaki chi– it's a salad roll.
So you can make thishowever you would like.
So Brittley youready to take over? BRITTLEY: Ready.
So we're working on thesummer rolls right now.
These are really fun becausethey're really healthy.
I know my mom likes makingthese because they're really good for you.
And you can reallyuse whatever you have on hand, whatever vegetables.
Also you can liketeriyaki chicken, pork, whatever you want to them.
So they're very versatile.
So today we haveshredded carrots, cilantro, some noodles thatwe chopped up pretty well, cabbage, beans, green onions.
And then, so this isthe base for our mix.
And I'm also adding in somefish sauce and lime juice as well to add in some flavors.
And I'm just going to mix thisup here with my hands, make sure it's allincorporated, don't want like chunks of carrotsor anything in there.
So it's nice and uniformthroughout, like this.
And once that's done, wecan work on the rice paper.
So when you're heatingup the rice paper, I have really hotwater right here, and then room temperaturewater as well.
The temperature you want it isabout the same as a hot tub.
So you want it hot, but nottoo hot that you can't bear it.
So here, it's still really hot.
So I'm going to add a littlebit more hot water, and then a little bit of cold waterto cool it down just a touch, just like that, like a hot tub.
Hopefully everyone knowswhat that feels like.
So then– you alsoprobably notice that I have a green cuttingboard on top of this wood.
It's really important thatyou have these on plastic because they'llstick to the wood.
And you're just goingto have a horrible time.
So let me grab a towel.
So it's important that youhave your mix all ready to go before you put– this.
It's important that youhave your mix all ready to go before you workon your little papers.
Otherwise, these are goingto get too soft or dry.
And it's not just goingto work out how you want.
So we're just going to set itright in the water like this.
It only takes about 20seconds to get soft enough.
Don't walk away from it.
Keep an eye on it, becauseif it gets too soft, then it's going to tear and yourrolls aren't going to turn out quite how you like them.
And you can seealready, it turned from something really stiffinto a nice malleable paper.
And another thing that I learnedfrom lots of practice today is keep it apart becauseit's just like Saran wrap how if it folds over, you'renot getting it apart again.
So keep it nice and spread out.
Dry it off a touch.
Set it on your cutting board.
You can kind of see how it's nottoo wrinkly or anything there.
Next, I'm going to addin some of this lettuce.
And it's important to take allof the spine, the hard part out of this, because anythingthat's not chopped up fine enough, anythingthat's extra pokey is going to bustright through it.
And you're going to getvegetables everywhere.
So I'm going to add anice bed of this lettuce just like so, next some avocado.
And like I said, you can addwhatever you want to this.
It's not a set thing.
It's kind of likesushi how you can put whatever, salmon, chicken,shrimp, anything that you want.
So it's really fun.
Don't want to fillit up too much, I had a problem withthat earlier today.
And this also takesa lot of practice.
So if you can't get it right thefirst time, just stick with it.
Keep working on it.
So you start atthe back, and you wrap it around really tight.
If you've ever madesushi, it's similar that you want to keep itall in on the first wrap.
And then the most important partis to fold the sides in really well, otherwise it'sgoing to burst out of the sides and allfall apart everywhere.
So fold in the sides.
Wrap it one more time.
Make sure the sidesare folded in.
Keep wrapping, andthere, I broke it, to show you what not to do.
So let's try anotherone, same idea.
Let it sit for a few seconds.
JAMIE CALLISON: Sothese are great, too.
A lot of times what I do isI'll take these when I have– when people comeover to our house.
And I won't even putthe stuff in a wrapper.
I'll just put out a bunchof bib lettuce like this, and then have theshrimp and the peanuts and all the stuff on the side–start with just that amount.
And then I'll just havethe stuff on the side.
And then peoplecan make their own, have the peanut sauce,cooked shrimp, cooked pork, and really just make it kindof a fun interactive dish.
And this is definitelya family favorite here.
And part of the reason forthe bib lettuce– it really helps, too– is whenyou're rolling it, as she's rolling it right now,is you use the bib lettuce to kind of help.
And you just want to,as you're rolling it, you don't want to put a lot ofpressure, but you want to tuck and roll is what I– it'skind of a funny thing to say.
But every time youroll it, you want to tuck it in just atiny bit without putting a lot of pressure down.
And so just you'rekind of– see how this, you've got this littleloose part right here? As she's rollingit, see how she's tucking it in a little bit.
KAITLIN HENNESSY: We havea question that asks, would you say that the foldingtechnique or the texture of the wrap is more important? JAMIE CALLISON: Well, both.
And the folding techniqueis very important because if you put toomuch pressure– I mean, look right here.
I mean, this is beautiful.
She did an amazing job here.
And the lettuce helps.
These wrappers, too, when youbuy them– that's a great, great question– is you seehow this one's kind of cracked here? Sometimes when these are putaway at the grocery store– as I was coveringup my face here– you'll see a package that'sall cracked like this.
This is not usable here.
This one– we were veryfortunate when we bought these.
These came in all beautiful.
And some of them arecracked a little bit.
But we were veryfortunate the quality that we receivedbecause sometimes these can be a nightmare if youget them and they're old and you don't getthe right brand.
So definitely be careful.
If you see that insidethe package, don't buy it.
So the nice thingabout these, too, is you can makethem ahead of time.
And that's kind of howwe're timing this right here is that we want, whileyou're curry's cooking and your rice iscooking, that gives you some time to put together thesummer rolls, or salad rolls.
They're called multiple things.
And so these can bemade ahead of time, and then put on a plate, andthen wrapped in plastic wrap and put it in the refrigeratoras you're finishing up all your other items.
So we're going to take these.
And it's important tohave a sharp knife.
Does anybody haveany– is anybody struggling with these at home? It'd be great tohear some stories or hear how people are doing.
I know that thesecan be a lot of fun.
But they can alsobe problematic.
Now, if you haveyour bib lettuce, you can always tell people thatare coming over that that's how you planned it, too.
But this is kind oflike [? phyllo ?] It can go really, reallygood or it can go really bad.
So what we're going todo now is we're actually going to cut these.
When you're cutting these–can you dampen this towel just a little bit? If you get a damp towel andyou have your sharp knife and you just rub a littlebit of water on that towel, it's really going to helpwhere the starches from here, they don't stick.
Because if this getssticky, and your knife is gets sticky, especially ifwe're cutting a lot of these, it can be very problematic.
So I don't want it wet, butjust get it a little damp.
So then I'm going to cut these.
And see how nice those are? She did a great job.
And then you can kind ofdisplay these looking out here.
Is anybody out therehaving success with this? KAITLIN HENNESSY: Yes.
We have a comment thatone person's 13-year-old is rocking the rollingof the summer rolls.
JAMIE CALLISON: Well, ifthat person's in Pullman, and they ever want–when we do a big event and they ever want a job,maybe come and see us because I'm sure myculinary students would love to have somebody that'sreally good at these things.
These things are kindof a special technique.
We're going to serve this with alittle bit of the peanut sauce.
Your peanut sauce willsolidify a little bit.
I know some when you first makeit say this is way too watery.
As it gets cooler, thepeanut butter will solidify.
And your sauce actually– this,because this was refrigerated, because this was refrigerated,it definitely got really kind of hard.
You can always warmthat back up again.
With the peanut butter, you gotto be careful because you'll start separating out the oils.
I don't know if you cansee inside this pot here.
We have a nice simmerfor this chicken here.
This is about, probablyabout five minutes away.
We're going to check tosee if it's fork tender.
Brittley, can I get a fork? KAITLIN HENNESSY:We have a question.
Are these wraps better at roomtemperature or pre-chilled? JAMIE CALLISON: Thewraps are definitely better when you get themat room temperature.
You can definitely chill them.
And you don't wantthem– I think as they start to warm up,the flavors of the vegetables and everythingstart to come out.
So I definitely, Idon't like them– if you get themdone ahead of time, and you put them inyour refrigerator, I'd pull them out even likefive minutes before you're going to eat them.
Just let them start towarm up a little bit, and you'll definitelyget a better flavor.
Sorry, I'm having a typicaltechnical difficulties here.
So these induction burnersare absolutely amazing.
They're great becauseyou can set them and they usuallywork really well.
That one just kind ofwent off a little bit.
But you want to startchecking your potato.
And your potato, basically,when it's fork tender– fork tender does not mean thatit's like a mashed potato.
So these are stilla little hard.
When these are forktender, they'll definitely be easy to poke through.
And see how I'm stillhaving resistance there? So this is definitely not done.
When the potatoesare fork tender, the chicken is going to be done.
So what I'm going to do now isthis here has had raw chicken, I've touched rawchicken with this.
So I'm going to remove this.
And I'm going tobring over another pan to start stirring it withbecause the chicken is definitely cooked.
Yes, we have another question.
KAITLIN HENNESSY: Does thetemperature of the peanut sauce matter? Should it be served warm,chilled, or room temperature? JAMIE CALLISON: Whichsauce would that be? KAITLIN HENNESSY:The peanut sauce.
JAMIE CALLISON: The peanutsauce is a lot better at room temperature.
When it's chilled, like yousaw with our peanut sauce, it really becamereally solidified.
Room temperature, or evenjust a little bit warm– but if you noticed, when youmade the peanut sauce, if you made it to startyour evening here, it was really runny at first.
So you definitely do notwant your peanut sauce hot because it would just runright off your summer roll.
The beauty of thesummer roll/salad rolls is they're so fresh.
And the ingredients areso amazing in those.
They don't have awhole lot of flavor.
When you dip it inthat peanut sauce is when it all comes together.
So that peanut sauce, beingthe right consistency, not being tooheavy like mine was right out of therefrigerator– again, joking around, just showingyou what not to do, right? But having it at thatkind of room temperature is going to be a lot moreenjoyable with your summer roll.
So we're going to gointo the pad thai here.
As this– actually, I'm goingto jump around a little bit.
I'm going to go ahead–my curry is about five minutes from being done.
So I'm going to go aheadand add in my zucchini.
I'm going to stir that around.
The zucchini's only goingto take about five minutes.
And I want that to havea really nice texture.
So here for my pad thai,I have my oil, my shrimp.
The shrimp, some peoplelike to cook it whole.
I like to cut itup a little bit.
And the reason Ilike to cut it up is you kind of get– you'reable to get a bite of shrimp in almost every biteof your pad thai.
So I have my wok.
And the wok is definitelyset on, not high temperature, but kind of medium high.
Yes, we have another question.
I like these questions,keep them coming.
KAITLIN HENNESSY: Can weadd pre-cooked chicken to the curry insteadof raw chicken? JAMIE CALLISON: What's that? KAITLIN HENNESSY: Can weadd pre-cooked chicken to the curry? JAMIE CALLISON: You canadd pre-cooked chicken.
The beautiful thingabout this dish is you've made– most ofyou have made a beef stew.
This is a stewing processwithout the pre-browning.
That chicken being slowcooked in those flavors and those aromatics aregoing to add a lot of flavor to your chicken.
So starting withpre-cooked chicken is going to kind of stopthose flavors from really going into that chicken.
So I would heavily recommendto start with the raw chicken and let– as we callit in the industry, we want those flavorsto meld together.
We want them to kindof cook together.
And in this, the potatoes, IfI put cooked potatoes in there and cooked chicken andall those ingredients, they wouldn't pick up thatslow cooking in that broth.
So you really, asmuch as possible– you can definitely startwith cooked chicken, but I would start withthe raw ingredients.
You would have a better result.
So we have our greenonions here, our peanuts.
And what I really tryto do if you've noticed is I try to lineup the ingredients as if I was gettingready to cook them.
So I kind of look at myrecipe and how I'm supposed to put those ingredients in.
I have my oil, myshrimp, and my garlic.
Then I have some of my otheringredients, my green onions, my peanuts, and my sprouts.
And then I have my saucehere all ready to go.
I'm going to go ahead andget my garnish ready, too.
For my lime for my garnish,what I like to do– and this is washed– is what Ilike to do is cut it in half.
This way, I can use halfof this for juicing.
And then I getreally nice wedges by just cutting andkind of turning this.
Then, again, this very end pieceyou can use for juicing, too.
So you get a really nice-lookingwedge doing it that way.
If the chicken curryvery definitely has a really nicesimmer right now, and smelling– I wishwe had Smell-O-Vision where you can actuallysmell what's going on here, this curry has.
Those of you that are cookingat home, you have that.
And again, I woulddefinitely recommend when I post the recipefor the homemade curry to really try that.
The aromatics withthat lemongrass is absolutely amazing.
So I have my saute pan here,very important that that's hot.
So what we're goingto do is we're going to put our oil in here.
And a way to tell thatit's at least somewhat hot is you can shake your pan, andthe oil will pool together.
So then I'm goingto add my shrimp.
And what you can do– so Ihave my back up right here.
I had to move mypad thai noodles because I'm going tohave to slow down here for a second– pad thai noodlesfor the wonderful photographers here to get a good shot.
So again, keeping allthat in front of you, the pad thai noodleswill not take that long.
You have your boiling water.
You take it off the heator turn it off the heat.
You do not boil this like pasta.
It's very, very important.
You drop the noodles in there.
And we're going to stirthese around, very important.
What I do with thepad thai noodles is I'll actually pick themup and move them around quite a bit.
You do not want thesesticking together.
It's very important tomove these around a lot.
See how they have atendency to stick together? So I'm actually picking themup and dropping them back down in the water, very important.
If you just dropthese in there, you're going to end up witha pot full of pasta that's all stuck together.
And it will be unusable.
I'm going to spend just acouple minutes with these here.
These will not take that long.
See how they're stillhaving a tendency to kind of stick together? So moving thosearound, and then we're going to need a colanderhere in a minute.
So definitely havea colander ready.
And just definitely work those.
So now as my curryis finishing up, I have my lime juice, fishsauce, and my chiffonade basil.
These things, you definitelydo not want to again, add till the last coupleminutes of the cooking.
And if you see the potthat I'm cooking this in, too, it's definitelysomething that I probably should have explainedat first was, you don't want to use too bigof a pot for cooking your curry.
This small of a dish,you want something as much as possible lesssurface, and a little bit taller of a pot.
And that way you geteverything covered up.
And you don't get alot of evaporation.
And making sure you'rejust kind of slow cooking that, just a nice lowsimmer, is really important.
We want thoseflavors to develop.
The lime juiceand the fish sauce are amaze– this is the reallyfinishing touch to this dish.
Thai food, thebeauty of Thai food and why we like Thai foodso much– those of you, if you're watchingthis, you probably enjoy Thai food– isyou get that combination of that kind of sour,the sweet, the spicy, and all of thoseflavors going on is what reallymake us crave that.
And that saltiness makesus crave that Thai food.
So we have our lime juice,and always fresh squeeze lime juice, fish sauce, andthen we have our chiffonade of our basil, Thai basil.
And again, all those are goingto be fresh in the last minute.
And you can definitelytell a difference.
If those have cookedfor a long time, it's not a horrible thing.
You would definitelylose that freshness that we're looking forin that curry dish.
And you can definitely– if youjust are cooking along with me and you just put that fish sauceand that lime juice in there, you can smell the aromas of theacidity and everything going on in that pot.
I've been cooking Thai food fortwo days for my demos in class.
And this still is exciting,just those aromatics.
Thai food is one of thoseunique international dishes that really, Thailandreally embraced multiple different culturesto create their own food, from a lot of influence fromChina, India, Vietnam, Burma, all the local areas, and alsoon to the East and the West.
You will hardly– and I wasable to take a group of students to Thailand– you will neverfind in an authentic Thai restaurant chopsticks.
You have a lot of sauce.
They're going to use aspoon and sometimes a fork.
But if you go into anauthentic Thai restaurant and you ask forchopsticks, they'll look at you like you're crazy.
Because why wouldyou try to– and I love eating with chopsticks.
I worked with a Japanesechef for three years.
But why would you havesomething with this much sauce and try to eat thatwith chopsticks? So that's part ofthe tradition there.
And they've just–which is beautiful, because they've embraced allthese different cultures.
So for our noodles,we want these to be just slightly cooked.
It's very important when you'redoing something like this and you're finishingit in the sauce, which we're going to dohere in a minute, that you do not overcookyour noodles to start with.
We want to finishthose in the sauce.
And I kind of relatethis to spaghetti.
A lot of us– growing up,my mom would make spaghetti.
She'd pour thesauce over the top.
All the sauce would run down.
The pasta would taste plain.
The sauce was great.
My mom was an amazing cook.
However, I've beentaking students to Italy for nine yearsnow, it's so much better when that pasta finishescooking in the sauce and you get that flavor of thesauce cooked into the pasta.
And that's theexact same thing we want to do with this pad thai.
If you overcook yournoodles to start with, you're going to have tobasically just toss them in the sauce and plate them.
And we don't want to do that.
So we want to reallywatch the pasta.
And the only way toreally tell is by feel, no throwing itagainst a wall like– and this definitely still hasgot just a little bit of time.
And by the time– this isstill just a little firm.
By the time I getthis ready, it's going to be absolutely perfect.
So I'm going to heatmy pan up again.
And you don't want toget to the smoking point.
You want to get it justto where the oil really starts to pool together.
I don't know if youcan see in here, but the oil will kind of,if you move it around, it will just poolright together.
And again, it definitely needsto warm up a little bit more here.
And the shrimp, the reasonI like shrimp– well, I like all food,unfortunately sometimes.
But the reason I really likeshrimp for pad thai is we are going to create ashrimp oil in our pad thai.
So as the shrimp cooks, theshrimp adds flavor to the oil.
And that's going to add flavorthroughout the pad thai.
I mean, it's great with chicken.
It's great with other things.
But shrimp for pad thaiis by far my favorite.
It looks like it'sgetting hot now.
So what I can do is I canstart with one piece of shrimp and test it, make surethat it's– as a chef, the sizzling soundis a magical sound.
So we want to hear that reallykind of popping and crackling sound.
The beauty of using a wok,too, is the splatter's all going to happenwithin the pan.
[SIZZLING] And you can hear this–I don't know if you can.
I'll put my microphonedown so maybe you can hear the sound there.
I don't know ifyou can hear that.
But that sound is amazing.
And you have to hear that.
You do not wantto basically boil or– because if youdo it too low of heat or put too much shrimp inthere, it's going to steam.
And your shrimp'sgoing to be tough.
We want that shrimpto be nice and tender.
So as the shrimpstarts to cook, it's going to turn a reddish color.
We have our eggs here.
And a lot of people told me theyhave never heard of pad thai with eggs in it.
I went to Thailand, workedwith an amazing chef.
She put eggs into the pad thai.
I thought it was thebest pad thai I ever had.
So I put eggs in it.
Some of you alsoprobably noticed that it was verysurprising that there was a ketchup in therecipe for the pad thai.
This chef told me that theflavorings in ketchup– I'm not anti-ketchup.
I'm not a big fan of puttingketchup on everything.
It's tomato, acid, and sugar.
If we're creating a recipefor somebody cooking at home, I don't want you to have tobuy a large can of tomato paste or tomato puree to makeone batch of pad thai.
If you already have ketchupin the refrigerator, you can use thatketchup and not have to buy that whole can justfor that, and a lot of times, go bad before you use it again.
Of course, if I wasworking in a hotel and we were making lots of padthai, I would use tomato puree and just add a little bit morevinegar and sugar to my recipe.
So if you're surprisedby a chef using ketchup, that's my excuse.
So the shrimp, ifyou can see this, is nice and reddish-colored.
I'm going to add mygarlic, very important to add garlic at thevery end before you add your other ingredients.
The garlic will burn.
And we don't want it to burn.
We want to just releasethe oils in the garlic.
And I can definitely–and you can smell it.
We mixed our eggs upreally good, really well.
And we're going topour that into the pan.
This is an important stage.
We want to make sure thatwe're mixing this and not creating a scrambled egg look.
We want there to be in here.
And I know, again,this is a recipe that has as a lot of egg in there.
But it's definitely oneof my favorite pad thais.
Brittley, would you like tostrain off the noodles for me? So we're going to cook the eggjust till it starts to set.
We don't want itto be runny when we add our other product in there.
Right now, it's lookinglike the best scrambled eggs ever with the shrimp in here.
We're going to addour green onions, some of our peanuts, beansprouts, and then our sauce.
We're going to mixthis all up together.
Before I add mynoodles in here, I want to get thisto a good simmer.
Again, everything isbasically already cooked.
But we want to get it hot,get everything hot, the sauce hot and everything in hereand get this to a simmer.
And then we're going toadd our noodles in here.
I know this is abig bowl, but we need to do this so you cansee what this– and this is probably a little overkillfor this amount of pad thai.
But we want to do it just soyou can see what it looks like.
So our sauce isstarting to simmer here.
We definitely want to cook–we have another question.
KAITLIN HENNESSY:The question is, when a recipe calls for heavycream, is it half and half or heavy whipping cream? JAMIE CALLISON: That is–whether you use heavy cream or half and half, both willhave somewhat the same effect.
But they definitelywill– the heavy cream would definitely givea richer cream flavor.
And you can use less and it'lldefinitely work really well.
That needs to be adietary decision.
For the curry, you caneven use light coconut milk and no heavy creamor no half and half.
So again, that's a decision.
But the heavy creamwill definitely make a big difference inthat final creaminess.
And it also kind ofbalances out the curry, too.
So I'm going to addmy noodles in here.
And this is the fun part.
You do not want to take thisand– if you can see in here, the noodles arenot falling apart.
So I'm going to take this,and I know some of you think that's crazy.
You have a lot ofroom for error here.
If you are using agas burner, maybe don't do this overthe gas burner in case you havea little accident.
But you don't want to breakthese noodles up too much.
You really want to tossthem in that sauce.
And you want to cook down–we have some liquid in here, we want to cook downsome of that liquid and cook it into the noodles.
This is very, very important.
My pad thai is probablya little bit more sauce than most pad thais.
But I like mine to havethat nice sauce flavor.
One little secret, too, for thepad thai, as we finish this up, you can always add a littlebit more of that peanut sauce into your pad thai if that'sthe flavor that you prefer.
So if you can see in here–and see, with this pan, it's great because it's notflipping all over the place.
You have a lot more room.
So if you're going tolearn to saute in a wok is a great thing.
But you're justtaking it the edge, kind of liftingup just slightly, and just rolling back.
And as you can see,our curry is done.
That was a close one.
I did not measurethat out first.
It fit in there perfect.
I feel pretty lucky, too.
So if you look inhere, now we can see this is definitelycoming together.
Again, my noodles, ifI had overcooked them, it would beimpossible to do that.
So now we're justgoing to finish this.
In any of these recipeswhen you're at home, make sure that you'retaking notes on them.
Some people like a padthai with a lot more shrimp, a lot more sauce.
Some people like it drier.
Just take notes.
You can add more of thepad thai noodles of less.
Again, I like mine to have a lotof sauce and a lot of flavor.
And definitelycooking at the end to add that sauceinto the pasta, to me, is very important.
So I'm going to puteverything in here.
And I put this inthis bowl just to kind of spread it out so you see theshrimp and everything in here.
We're going to put a littlebit more peanuts over the top.
Yes? We have one more question–or we can have more than one more question.
But we have another question.
KAITLIN HENNESSY: The questionis, what other vegetables could you add to the curryaside from carrots, potatoes, and zucchini.
That is a greatquestion that I actually have little notes down here thatI was going to bring that up.
I prefer, instead ofzucchini, I prefer eggplant.
But you have to put it– youhave to be really careful and put it in reallyright towards the end.
But you can makemore of a [INAUDIBLE] curry and put pineapple in thereif you want a little sweeter flavor.
You can put parsnips inthere, all different types of vegetables.
So it's basically, it's a stew.
And just like a stew, youcan make it however you like.
But I really like theJapanese eggplant, is one of my favorites.
So we're going to do a littlegreen onions over the top.
And usually– alot of people would do a little bit of sproutsjust on the edge here.
And they do that so youcan add a little freshness, and a little bit of lime.
And then we haveour rice, too, here.
And then our rice, I alwayslike to take it– if you're home and you want tokeep your rice hot, you definitely can justserve this right out of here.
If you have guestscoming over, maybe make sure that you putit in a really hot bowl.
And all of theseingredients, like the curry– the beauty of thecurry is that can be done a little ahead of time.
The rice can bedone ahead of time.
It has the warm setting on here,keeps the rice nice and hot, finishing this up last minute.
And you have a dinner withall of your ingredients ready at the same time.
And then you also have yoursummer rolls, salad rolls, so it makes a great dinner.
And I like thismeal because it's very easy to kind of geteverything done and ready at the same.
I would like to thankeverybody for coming.
I would like to mentionour Crimson Spoon cookbook.
This cookbook wasdesigned– it doesn't have a lot of Thai cooking in here.
But it definitely has a lotof recipes from the Pacific Northwest and the Palouseshowcases our organics farm or orchard, creamery,cattle ranch, wheat research, honey production.
It's an absolutely amazingbook, not because it has my name on the cover.
The team that helpedput this together was absolutely amazing.
So I'd like to thankeverybody for participating in this tonight.
We'd love to hear some feedback.
This is kind of our firsttime with you cooking at home.
So we'd really like tohear how it went for you.
So please send us feedbackand enjoy your feast.
Have a good night.