Tank Cook Beignets (French Doughnuts)
Frank The Tank
Category
🥇
SportsTranscript
00:00 Mmm.
00:02 Mange, mange, bon appétit, let's eat.
00:06 It's time for Tanks Cooks.
00:10 Mange, mange, bon appétit, let's eat.
00:14 It's time for Tanks Cooks.
00:16 It's time, it's time, it's time once again for Tanks Cooks.
00:20 Good morning, America, I love ya.
00:24 Tell me I'm your native son.
00:27 I'll be t'en on the train to New Orleans.
00:31 I'll be gone 500 miles before the day is done.
00:35 Yes, that's right.
00:37 Mardi Gras is almost upon us.
00:39 And you know, down in New Orleans they have
00:43 Café du Monde, which basically I think is
00:47 the world café.
00:50 And they have been serving these
00:54 French donuts, beignets, beignets for many, many years.
00:58 It's very popular, Bradford Street
01:02 typically or any time of the day, you can have it any time of the day.
01:05 Café du Monde open 24 hours a day and
01:09 it has been located in the French market of New Orleans
01:13 for, since 1862. Somebody sent me
01:17 this box, it's basically an easy
01:21 to mix, basically I'm just taking
01:25 the beignets over here and I'm going to be mixing them
01:29 and I'm going to try to make these, the original
01:33 French market coffee stand in New Orleans.
01:37 Café du Monde. Alright, so we're going to use
01:41 we're going to mix this up and we're going to make some
01:45 French
01:49 donuts, these beignets. So let's
01:53 I'm going to actually just, I'm going to half the recipe. Instead of making
01:57 I've got to add a little extra water here.
02:01 It says, da da da da do, three and a half.
02:05 Instead of making a full batch I'm going to make a half batch.
02:09 So I'm going to need
02:13 one cup of this
02:17 beignet mix. I know what I'm saying right
02:21 beignet, it looks like it's right. Alright, let's get this
02:25 mixed up, alright.
02:29 One cup of beignet mix.
02:33 Put it into this bowl here.
02:37 Into the bowl. Yes,
02:41 beignet, this is right, beignet, beignet.
02:45 Alright, now we're going to pour in three and a half cups of
02:49 water and we're going to mix this up real good.
02:53 [whistling]
02:57 Da da da da da da, da da da da da da da da
03:01 French donuts, beignets
03:05 mix the donuts up with the maize
03:09 don't say haze when you talk about mixing up the French donuts.
03:13 You might have to add a little bit more beignet mix
03:17 because it looks like this is too watery.
03:21 Definitely too watery. Always could have more beignet
03:25 mix. As I stir it up
03:29 stir up, stir up, stir
03:33 it up, trying to make basically a dough clump.
03:37 So let's get some more of this mix in.
03:41 Pour it in. La la la la la la
03:45 la la la la la. So everyone hopefully you have a good
03:49 Mardi Gras. Fact Tuesday is
03:53 February 13th this year, a little earlier than it's been the last few years
03:57 but that means Lent begins on
04:01 Valentine's Day. So Ash Wednesday and
04:05 Valentine's Day are the same day. That could cause for many
04:09 conflicts. I guess it's Italian food for all the
04:13 Catholics looking for a good romantic dinner.
04:17 No steak this year. Can't eat
04:21 steak on Ash Wednesday. Boy this is not mixing well at all.
04:25 La la la la la la la la la.
04:29 Oh shit it was 7 ounces. I put
04:33 3, it was 3, it was, oh god damn it. Fuck! I was supposed to put
04:37 fuck! Well
04:41 let me start this over. I was supposed to put 7
04:45 ounces of water. Why did they give me ounces not cups?
04:49 No one does deals in ounces. Alright take 2.
04:53 French donuts,
04:57 beignets, beignets, beignets. Alright
05:01 let's take a cup of this beignet mix.
05:05 You know I'm used to dealing in cups not ounces.
05:13 I mean sheesh.
05:17 We're going to put a cup of this flour, probably a little bit more. That wasn't quite a cup.
05:21 There it is. Okay now we need
05:25 7 ounces. So let me
05:29 change this cup up. This cup has a
05:33 better measuring for ounces I believe.
05:37 Quarter cup, quarter cup, where are your
05:41 ounces? There it is. 7 ounces so
05:45 let me see. So we'll only need like
05:49 about 3 ounces of water actually.
05:53 Let's see, 4 ounces.
05:57 So I'm still going to try to halve this recipe. So now we're going to mix
06:01 this up. 4 ounces maybe we'll need to put a little more
06:05 beignet mix in there. Okay this is much better. Look at that. Now it's clumping up.
06:09 That could have been a catastrophe.
06:13 But you know pencils have
06:17 erasers and having more beignet mix allows me
06:21 to make a quick fix.
06:25 In fact you know what, I'll just do the whole recipe.
06:29 Add another cup.
06:33 There we go and then a little bit more water.
06:45 (humming)
06:49 Alright that's much better.
06:53 It's coming together much better now. Look at that.
06:57 (whistling)
07:01 Mixing up the beignet
07:05 mix, mixing up the beignet mix.
07:09 Don't make up the beignet mix, let's make up the beignet mix.
07:13 French donuts. By the way, that first
07:17 batch I was trying to make, it surrendered.
07:21 (humming)
07:25 (humming)
07:29 That looks kind of doughy.
07:33 Okay let's get some flour on the board.
07:37 Flour on the board.
07:41 Keep this oil hot.
07:45 We're gonna make it hot.
07:49 Alright we'll cover our nice rolling pin up in flour.
07:53 Flour on the pin.
07:57 Flour on the pin.
08:01 Get this beignet mix.
08:05 Hopefully it's a trick.
08:09 Get the beignet mix.
08:13 (humming)
08:17 Look at that plop out.
08:21 (humming)
08:37 Alright.
08:41 Let's roll out the beignet and it's still
08:45 not sticking right. This is turning into
08:49 a catastrophe.
08:53 It's all fucking sticking.
08:57 It doesn't say anything about cooling it.
09:01 So we have to make it real thin.
09:05 (whistling)
09:07 This is not coming out too good.
09:11 No it's not. No it is not at all.
09:15 So let's just
09:19 make more powder. Or add more of this beignet mix.
09:23 Hopefully it will be a little easier to handle.
09:27 This dough is not easy to handle. Sometimes we fail.
09:31 We're not afraid to fail. Let's Hank's cooks. We're not afraid to fail.
09:35 There we go. Okay.
09:39 Squares. The best we can.
09:51 Beignets, beignets. Gonna make some beignets.
09:55 Beignets, beignets. Not some purple haze.
09:59 Beignets, beignets. Gonna make beignets.
10:03 Try the best I can to make some beignets.
10:07 You see we're not surrendering. We're gonna try to
10:11 power through and make these the best we can. Just to see how they come out.
10:15 I've never had a beignet.
10:19 I've never been to New Orleans. I've been to Shreveport.
10:23 That's about the only major city of Louisiana that I've been to.
10:27 Beignets. We're now gonna pour the beignets
10:31 into the oil. We're gonna fry up.
10:35 Fry up.
10:39 Fry up the beignets. Hopefully
10:43 it don't suck. Fry up the beignets.
10:47 Hopefully I'll get some luck.
10:51 Alright.
10:55 Oh it's burning.
10:59 I think I gotta turn this oil down.
11:03 Turn the beignets around.
11:07 So they cook on the other side now.
11:11 Turn the beignets around. Cook on other side now.
11:15 They're supposed to come out puffy but these don't look too damn puffy to me.
11:19 Yeah it's burning. It's a burning sensation.
11:23 Alright.
11:27 Let's take these
11:31 out of the pan. I think they're done.
11:35 They might be kind of doughy. I don't think they're supposed to cook this fast.
11:39 But it's already burning. I think the oil might be a little too hot.
11:43 Alright.
11:47 The last step is to put some powdered sugar on.
11:51 Powder sugar.
11:55 Do do do do do do.
11:59 Spread it all over the place.
12:03 Shake some powdered sugar on here. Powdered sugar.
12:07 Powdered sugar. Powdered powder powder. Alright. Let's see how
12:11 these beignets came out. They don't look too good but hey.
12:15 Mange mange. Bon appétit. Let's eat.
12:19 [silence]
12:23 They actually taste good. And as the box says, Bon Appétit.
12:43 If you have any recipes, send them to me.
12:47 I'm at thetank99@gmail.com.
12:51 This is kind of a mess. An unholy catastrophe
12:55 almost. But hey. I did the best I could. I didn't surrender.
12:59 And the French doughnuts, well.
13:03 Probably
13:07 it would be better if others cooked it. But thank you for whoever sent this to me.
13:11 And Café Du Monde. Maybe one day I'll actually get down there in New Orleans.
13:15 But enjoy your Mardi Gras. Let's go.
13:19 [silence]
13:23 It's probably for the best. I shouldn't even eat these things.
13:27 [whoosh]
13:31 [silence]
13:35 [silence]
13:39 [silence]
13:43 [BLANK_AUDIO]