MarkKim + Chef (2023-…): Season 1, Episode 4 - Episode #1.4 - full transcript
This just arrived, babe.
I heard we'll be making desserts today
- so I brought it out.
- Yes.
Everyone knows how much we love to eat
but neither of us knows how to cook.
As we're getting married soon
we want to learn to cook
from some of the most renowned chefs
across Thailand.
Yeah, I'm ready!
Come on, let's get the stuff.
This is a lot of stuff!
Cherry, chocolate...
Hey, there are even clothes in here.
- What took you so long?
- It's so heavy.
Babe, look!
We even have lab coats.
We'll look like scientists in a lab.
I'm very excited about today
because we're going to be
making desserts.
Today, Kim's sister
and Kim's best friend
both of whom have a sweet tooth
are here with us for the taste test.
It all looks a little intimidating.
Don't worry, it shouldn't be that bad
since we have someone to teach us.
All right, let's introduce today's chef.
- Here she comes!
- Hello, Chef Penny.
Hello.
When it comes to dessert
practically everyone knows this chef.
Today's chef is none other than
Chef Penny, Pennee Jirayuwatana.
This young and talented chef
is a dessert consultant, and a YouTuber
who teaches dessert-making online.
She's also the owner of Penny the Chef
a famous bakery in Thailand.
I'm Mark.
I'm Kimberly.
This is my sister, Jen.
And this is my best friend, Tata.
Should we tell Chef that
we have some experience
in dessert-making?
Well, we have plenty
of experience in baking
but nothing to show for it.
We had to throw away
everything we baked.
Totally inedible.
The recipes were not precise
so we kept messing up.
-Yes.
-Everything we made
ended up in the trash bin.
So, we hope to learn
and acquire knowledge from you, Chef.
Oh, well said.
Because I'll be making it for you, babe.
Oh, nice.
OK, Chef, what will we be making today?
For today's menu
since Kim is half-German
I thought we could bake some German pastry
namely, pretzels.
That's my favourite!
We're going to make sourdough pretzels.
Sourdough has a softer texture
and is more aromatic
which makes it different
from regular pretzels.
Our second item on the menu
is chocolate fondant which is also known
as chocolate lava cake
where molten chocolate oozes out
when you cut the cake open.
- Wow!
- Yeah!
We've been wanting to learn to do this.
I want to eat one right now.
Let's skip right to
the part where we eat.
Can you do that?
- I'm not sure.
- Can we do that?
First, we need to put everything
in the fridge right away.
Everything has to be chilled.
Wait, so even the dough
has to be chilled, Chef?
Yes, the dough
has to be chilled as well.
I just learnt that every ingredient
must be stored in the fridge.
Yes, when making bread
everything has to be
chilled in the fridge
because of the hot weather in Thailand.
I brought that concentrated
yeast starter from England.
Do we put this in the fridge?
I've cultivated this yeast
for about six to seven years now.
It's basically just a mixture
of flour and water.
There is natural yeast in the water.
So, when you add flour to the water
you're giving yeast food
to help them grow.
So, mixing water and flour
will give us an yeast starter, right?
- Yes.
- OK.
Everything...
Where's your weighing scale?
Why is it so small?
- Will it work?
- Can we use this?
Yes, it's OK.
Let's start with what we need.
Bread flour.
- Bread flour.
- Milk, sugar...
salt and yeast.
First, weigh out 500g of flour.
500g of bread flour
Followed by the other dry ingredients.
Is 503g OK, Chef?
Well... it's a little too much.
No, Chef!
- No!
- You must be precise. No...
Scoop out the extra then.
Chef, you're too nice to her.
Next, add 14g of sugar and 10g of salt.
10g of salt
Don't sprinkle it around.
Keep it to one spot
because if the salt touches the yeast
it will kill the yeast.
Then, we add 12g of yeast
followed by 75g of butter.
You can break the butter
into smaller pieces
to shorten the mixing time needed
in dough mixer later.
This prevents the dough
from getting too warm.
Does the mixer need our help?
I think it looks pretty tough.
- Grab a spoon.
- A spoon.
Use it to create a crater like this.
Then pour the starter into the hole.
125g of it.
Add it in slowly like this.
Again, do not let it come
in contact with
the salt or the other dry ingredients.
- How many grams have I added?
- Need help?
No. Chill, babe.
We're getting there.
Making dessert requires precision.
I think it also requires
more patience than cooking does.
That's true. We once spent
a whole day baking.
- Remember?
- Yes!
325g of milk.
325g of milk
Keep going.
Relax, don't be so tense.
Just follow my instructions.
Look at her fingers.
She's totally relaxed... not.
Keep the dry ingredients
we've measured out
in the fridge because we're taking
quite a while to measure
the wet ingredients.
- You mean she's slow?
- It's too much!
She's taking too long, right?
25g of vegetable oil.
Pour it in here.
25g of vegetable oil
I'm getting hungry. That's enough!
I got it. Yeah!
Take the dry ingredients from the fridge
and pour it into the mixing bowl.
All of it.
Then pour all the wet ingredients in.
Pour all the wet ingredients in.
All of it.
Put the mixer shield down.
Press the start button.
Set it at 180.
OK.
Do you have your thermometer?
Here.
Our dough should be nicely mixed.
Please stop the mixer.
Stop the mixer.
Stick the thermometer in.
Oh, the dough is warm.
It's at 30°C, Chef.
Oh my, scoop it out quick.
- What do you mean?
- Be quick!
Be quick... hurry!
The dough's too warm.
If it's too warm,
the yeast will grow too fast.
Got it.
Cover the bowl with plastic wrap.
Wrap it this way.
Do you have enough space in the freezer?
Pop it in the freezer,
so it'll cool quickly.
Set the timer for five minutes.
Chef, may I ask how you became a chef?
When I was studying in America
I had to cook for myself.
Whenever I went to the supermarket
I would buy an entire fish
and fillet it by myself.
You mean you didn't start
out with desserts
but main courses instead?
Yes, I cooked everything myself
and I was fascinated
with the art of cooking.
And you used to work at a... at...
I'm stuttering.
Chef, Kim meant to ask
where you had worked previously.
When I was studying overseas
I worked at quite
a few different places.
One of my most memorable work experience
was this event organised
at the Windsor Castle.
It was a party hosted
by Prince Charles...
well, now he's King Charles.
I was told it was a small party
with 300 guests.
Was that considered small?
It was, compared
to the size of the castle.
- I see.
- When I arrived at the castle
I felt like I was in a cartoon.
I felt small like I was the rat in
Ratatouille.
The kitchen was enormous.
The premises extended out
as far as the eye could see.
In the kitchen
they had all sorts of pots and pans
hanging on the walls.
Cool...
Could we invite you on our show again
to teach us to cook savoury
dishes as well?
Sure, I'd like that.
Thank you.
Let's prepare the nuts and grains mix
we'll be sprinkling on our pretzels.
Mix it well.
Let's get our weighing scale
and dough cutter ready.
Each piece of dough
should weigh about 100g.
Cut the dough.
Divide dough into 100g portions
100g each.
For those who aren't portioning
the dough
I'll teach you how to knead the dough.
Hold your hand like this
and knead the dough.
OK, turn the dough over.
We'll see the ugly side, right?
Press down on it.
Once it's flattened
grab the edge of the dough.
Lift it up like this
and fold it in.
Press down on it.
Keep folding and pressing the dough
until it is cylindrical.
When you're done
cover your tray with plastic wrap
and let the dough
rest for about ten minutes
because it's still warm.
While we wait,
we'll make our pretzel dip.
15g of garlic and 15g of shallots.
Please wear gloves
because we don't want the smell
to transfer
from our fingers to the dough.
Do any of you cry when cutting onions?
Me, Chef.
And I'm the one doing the cutting.
Mark, can you get her a pair of goggles?
Yay, we finally get to use these.
What about the lab coats?
When will we put them on?
We'll be using them real soon.
She immediately looks like
a professional chef.
Or someone working in a lab.
This dip is similar
to a yoghurt salad dressing.
That's great, Chef.
I bet it's going to be delicious.
If you follow my instructions
it will all be delicious.
I'll follow your instructions
to a T, Chef.
OK.
Place the garlic on the chopping board
and smash it like this
so it's easier to mince.
All right, let's shape the pretzels now.
Kim, push the chopping board aside.
That's not what she means!
Babe...
I'm the head chef today!
Students, please focus on the lesson.
I'm sorry.
When rolling the dough
start from the middle
and slowly move your hands
out to the ends.
It's like playing with plasticine.
After doing this for a while
I want you to rest the dough
and repeat this process
with the next piece of dough.
Do the same as before.
Let's help each other.
Kim, can you grab the first dough
and roll it again?
Kim, you want your dough
looking like this.
Do you have any ready?
This one is ready.
I don't think so.
How should I roll it then?
Fold it in half like this.
Cross the left end over the right end.
Do it again.
Do it again.
Lift the ends.
Now, we'll shape it
to look like a pretzel.
Like this.
Can we make another one now?
Sure, do it.
Do you have baking paper?
Cut your baking paper to size
and place your pretzels on it.
Cover them with plastic wrap.
Cover them with plastic wrap.
Rest them outside for a while
then put them in the fridge
for 15 minutes.
In the meantime
we'll make the caramel sauce.
The ingredients we need are white sugar
corn syrup
whipping cream
and unsalted butter.
Kim, please put on your lab coat.
We don't want the caramel splattering
onto your arms and giving
you burn blisters.
Chef's tip: Wear protective gear
Caramelised sugar may cause burns
I'm finally getting to wear this.
Call me Professor Kimberly.
I need 50g of corn syrup.
50g of corn syrup
Measure out 350g of white sugar.
240g of whipping cream.
And 30g of unsalted butter.
30g.
Set your stove to medium heat.
The syrup's bubbling, Chef.
It's bubbling? Slowly add in the sugar.
Just a quarter cup for now.
A quarter cup at a time.
Slowly add 1/4 cup of sugar
OK, it's been 15 minutes.
Keep the dough
in the fridge for an hour.
You need to be very patient
when making bread.
I just realised that we've spent
a long time in the kitchen
and it's pretty tiring.
I know you exercise a lot.
Are you tired already?
Aren't you tired at all?
We didn't realise this before...
- but being a chef is hard work.
- Indeed.
The moment the sugar starts to brown
I need you to stay focused
because sugar can burn very quickly.
So don't get distracted.
Understood.
The colour is changing.
- Yes.
- And then, it'll get to a point
where all the bubbles will start rising.
- Yours is rising, see?
- Yes.
Turn off the stove,
and pour in the cream.
Chef, it's still rising.
Mark, hurry and pour in the cream.
The cream is here, babe.
Hurry up or the sugar will burn.
Pour it in... pour it in!
Don't pour it in all at once.
Pour it slowly and gently!
Babe, hurry up! Stir it.
Oh my god! Be careful.
It's going to burn. Be careful.
I'm stirring it.
Be careful. It's going to overflow.
Calm down, guys.
I think it's burnt. It's burnt, Chef.
The audience is going to get a shock.
They expect caramel,
not chocolate caramel.
I'm a nervous wreck.
It's so lumpy, Chef.
Let me look at the colour.
How's the colour?
It doesn't look good.
What does that laugh mean?
I don't know what to say.
Can I taste it?
Be careful not to burn your mouth.
The temperature of caramel
could be as high as 175°C.
It's burning hot, isn't it?
It's extremely hot. You should test it
with your finger first.
Burnt caramel.
How do we fix this?
I think the colour is good.
It's just lumpy.
Try straining it.
- OK.
- Do you have a strainer?
Yes... we do.
- May I?
- Let's strain that.
Be careful. It's extremely hot.
Kim, keep your hand off the handle.
It looks smooth now.
Not only are you good at cooking
you're good at fixing problems too.
We wouldn't have thought to do this.
We would probably have redone it.
Do we keep this in the fridge?
Yes, keep it in the fridge.
Next, we're going to make
a cherry sauce.
We'll need 200g.
200g of cherries
Cut each cherry into quarters.
We need cherry purée
to make the cherry sauce.
Can you get it from your fridge?
- Purée!
- Do you have it?
100g of purée.
10g of white sugar.
Done.
Set your stove on low heat.
Pour in all the cherries you've cut.
Now, we need a bit of lime juice.
Five drops.
OK, pour it out into a bowl.
Excellent.
Next, let's make
the chocolate lava cake.
Put this in the fridge first.
Pre-heat your oven.
Pre-heat the oven.
Set the temperature to 220°C.
She means the oven over there.
Over there.
Are you going to pre-heat the stove?
- Who's pre-heating the stove?
- She is.
Do we ever need to pre-heat the stove?
I've never seen that done before.
Don't hide behind me. Face the chef.
Students, we're running behind time.
Get four moulds.
Grease the moulds with butter.
This is a very important step.
You don't want your cake
stuck in the mould.
Kim, grease the moulds like this.
Brush upwards along
the walls of the mould.
Do you like chocolate fondant?
I love chocolate
but Mark prefers strawberry-flavoured
chocolate.
I like berries.
Do you like Kimberly then?
Yes, I do.
OK, I'm done, Chef.
Next, we need cocoa powder.
- Cocoa powder.
- Found it!
Sieve it.
Put the sieved cocoa powder in here.
That's right.
Coat the inside of each mould evenly
with cocoa powder.
OK, done.
Now, let's measure the ingredients
for the chocolate lava cake.
80g of butter.
80g of butter
170g of dark chocolate.
170g of dark chocolate
One minute in the microwave.
30g of cake flour.
30g of cake flour
Crack two eggs.
Crack them on the table
not against the edge of your bowl.
We don't want any egg shells falling in.
I want two more eggs
but only the egg yolk this time.
Two egg yolks
Scoop out the egg yolk
with your right hand
so it doesn't dirty your wedding ring.
Next, measure out the sugar.
40g of white sugar.
If you just dump sugar on the eggs
without mixing it, it'll "cook" the eggs
and the egg yolks will become clumpy.
Mark, show us your power.
Is it nicely blended yet?
Hey, too much.
Why is your body moving like that?
Hold your whisk like this
and whisk the mixture this way.
It's more efficient.
Whisk it like this, go left and right.
Whisk until the mixture is fluffy
and pale yellow in colour.
It should look like this.
Beautiful. Well done...
Can you check if the chocolate
in the microwave has melted?
It has melted.
Yes, it's melted.
Grab your whisk.
Stir until all of the butter
is mixed into the melted chocolate.
Pour the chocolate over the eggs.
Start whisking once you've poured it in
otherwise, the chocolate
will form clumps.
Then, add in the sieved flour.
Whisk the mixture well.
All of it.
Pour in all the flour.
Add a teaspoon of vanilla extract.
One teaspoon of vanilla extract
It smells great!
I love vanilla.
Let me see.
The consistency must be thick
and the chocolate must be shiny.
That's very good.
Next, put it into a piping bag.
What do we do if we don't
have one, Chef?
You can use a spoon
if you don't have one.
100g per cup.
100g per cup. Not more than that
or there won't be enough to go around.
OK, let's put them in the fridge.
Don't take the pretzels
out of the fridge yet.
Let's make the alkaline
water bath first.
This is a bit dangerous.
What do we need to get ready?
We need one large bowl.
Caustic soda and one litre of water.
Please put on your lab coats.
Put on your gloves and goggles too.
I'll wear them too because I'm scared.
Hold on.
We have to protect ourselves
because we'll be making a strong alkali.
You don't want any getting in your eyes.
- I see.
- OK.
Do I place the bowl up here?
Yes.
Adding caustic soda to plain water
will turn the water alkaline.
We're going to soak
the pretzels in alkaline water
so they'll turn darker in colour.
It will also give our pretzels
its distinctive pretzel flavour.
50g of caustic soda.
Don't mix up your salt and caustic soda.
1,000g of water
1,000g of water
Stir until the caustic soda
fully dissolves.
It clumped together, Chef.
Break up the clumps and stir
until it dissolves fully.
What happens if this comes in
direct contact with our skin?
For some, they will just feel itchy.
For others, their skin
might get irritated
or become inflamed.
Can you imagine that?
Has that ever happened to you, Chef?
No, because I always wear
protective gear.
I'm scared too.
Is this safe to eat then?
I mean, it's strong enough
to irritate our skin.
It's edible. This is food-grade
caustic soda.
Plus, we'll be baking
the pretzels afterwards.
It's only dangerous when this liquid
comes in direct contact with your skin.
Mine is fully dissolved.
- So is ours.
- Yes, ours too.
OK, that's done.
Take out your baking tray
and line it with baking paper.
We've already laid them out on the tray
Get your timer ready.
We'll dip each pretzel for 50 seconds.
Assign someone to do the dipping.
Pick one up.
Be patient.
Take it off the baking
paper and drop it in.
Don't we have to submerge it?
Oh, we need to flip it.
It's been 50 seconds.
Next, sprinkle the nuts
and grains mixture
that we've prepared earlier.
OK, we're done here, Chef.
Pop your pretzels in the oven
and bake them for 12 minutes.
- Almost there!
- What a process.
How's your caramel?
We haven't added the butter yet.
Add the butter.
30g of butter
Next, let's make the dip.
- Yeah!
- Yes, the dip!
Finally, we're gonna make the dip!
230g of mayonnaise.
230g of mayonnaise
115g of yoghurt.
Then put in what we've minced earlier.
Minced shallot and garlic
Add dill to taste.
Are your pretzels done?
The alarm has gone off. What do we do?
Check the colour of your pretzels.
They shouldn't be black.
If they're all black,
it means they're burnt.
They're burnt!
No... no!
- No!
- They're not burnt.
Let me see.
They're not burnt...
Is this OK?
Now, get the chocolate fondant out.
Put the tray in the oven first.
Put it on the middle rack if you can.
And?
Put in your four moulds.
Let's taste the dip. Taste it.
Did anyone taste it
when I wasn't looking?
- No.
- No.
Let's taste it.
Add some pepper.
- Add pepper too?
- Yes...
You can taste it now.
May I add some lemon juice?
- But it's already sour.
- Is it?
Yes, you can squeeze
some lemon juice in.
It tastes like ranch salad dressing.
It's similar to sour cream dressing.
It tastes so good, Chef.
Next, let's prepare some plates.
Clear your kitchen counter.
Bring all our ingredients
out for plating.
Caramel.
Cherries.
Get your ice cream scoop ready.
We'll take the pretzels out first.
Pull it off the baking paper gently.
The pretzels will come off easily
after they've cooled.
- Pretzels!
- Oh, it really is a pretzel.
Serve the dip in a nice, cute bowl.
Get your oatmeal ready.
Let's decorate the dip with dill.
- Of course.
- Is the fondant ready?
Oven mitts...
Leave them out for a bit. Be patient.
Let them cool down.
We're going to flip the moulds
to pop the chocolate fondant out.
One, two, three! Go!
Put it off-centre so there'll be space
for the ice cream.
Oh, it looks just like yours!
OK, look here.
Caramel
Dab some caramel on the side.
Next, sprinkle some oatmeal
to make a base for the ice cream.
And then, top your lava cake off
with four to five cherries.
Cherries
Ice cream...
Ice cream
All done.
I'm going to taste it now.
Look inside!
Let's ask the two guests
if they like Kim's cooking.
It's delicious!
Is it different from what Kim
usually makes?
Has she ever made anything
with chocolate?
Totally different, Chef.
Totally different.
This is so good.
Let's try the pretzels.
Pretzels!
It's so soft on the inside.
You made it yourself.
You have a flair for this.
OK, Chef, thank you very much.
Thank you very much, Chef.
You're welcome.
MarkKim + Chef
will donate 30,000 Thai baht
to a charity organisation
of your choice, Chef.
I choose the Baan Nokkamin Foundation.
It's a foundation that helps children
aged between seven to 18.
The foundation helps them
to get an education
and sets them on the right path
to becoming responsible citizens.
Giving children access to education
is akin to giving them a future.
I think that's very important.
Thank you very much, Chef.
- Thank you very much.
- Bye.
Thank you too.
Our first pretzels.
- Oh, my god...
- The best in the world.
I've never eaten...
anything like this before.
- Yes.
- We have more in the fridge to bake.
I heard we'll be making desserts today
- so I brought it out.
- Yes.
Everyone knows how much we love to eat
but neither of us knows how to cook.
As we're getting married soon
we want to learn to cook
from some of the most renowned chefs
across Thailand.
Yeah, I'm ready!
Come on, let's get the stuff.
This is a lot of stuff!
Cherry, chocolate...
Hey, there are even clothes in here.
- What took you so long?
- It's so heavy.
Babe, look!
We even have lab coats.
We'll look like scientists in a lab.
I'm very excited about today
because we're going to be
making desserts.
Today, Kim's sister
and Kim's best friend
both of whom have a sweet tooth
are here with us for the taste test.
It all looks a little intimidating.
Don't worry, it shouldn't be that bad
since we have someone to teach us.
All right, let's introduce today's chef.
- Here she comes!
- Hello, Chef Penny.
Hello.
When it comes to dessert
practically everyone knows this chef.
Today's chef is none other than
Chef Penny, Pennee Jirayuwatana.
This young and talented chef
is a dessert consultant, and a YouTuber
who teaches dessert-making online.
She's also the owner of Penny the Chef
a famous bakery in Thailand.
I'm Mark.
I'm Kimberly.
This is my sister, Jen.
And this is my best friend, Tata.
Should we tell Chef that
we have some experience
in dessert-making?
Well, we have plenty
of experience in baking
but nothing to show for it.
We had to throw away
everything we baked.
Totally inedible.
The recipes were not precise
so we kept messing up.
-Yes.
-Everything we made
ended up in the trash bin.
So, we hope to learn
and acquire knowledge from you, Chef.
Oh, well said.
Because I'll be making it for you, babe.
Oh, nice.
OK, Chef, what will we be making today?
For today's menu
since Kim is half-German
I thought we could bake some German pastry
namely, pretzels.
That's my favourite!
We're going to make sourdough pretzels.
Sourdough has a softer texture
and is more aromatic
which makes it different
from regular pretzels.
Our second item on the menu
is chocolate fondant which is also known
as chocolate lava cake
where molten chocolate oozes out
when you cut the cake open.
- Wow!
- Yeah!
We've been wanting to learn to do this.
I want to eat one right now.
Let's skip right to
the part where we eat.
Can you do that?
- I'm not sure.
- Can we do that?
First, we need to put everything
in the fridge right away.
Everything has to be chilled.
Wait, so even the dough
has to be chilled, Chef?
Yes, the dough
has to be chilled as well.
I just learnt that every ingredient
must be stored in the fridge.
Yes, when making bread
everything has to be
chilled in the fridge
because of the hot weather in Thailand.
I brought that concentrated
yeast starter from England.
Do we put this in the fridge?
I've cultivated this yeast
for about six to seven years now.
It's basically just a mixture
of flour and water.
There is natural yeast in the water.
So, when you add flour to the water
you're giving yeast food
to help them grow.
So, mixing water and flour
will give us an yeast starter, right?
- Yes.
- OK.
Everything...
Where's your weighing scale?
Why is it so small?
- Will it work?
- Can we use this?
Yes, it's OK.
Let's start with what we need.
Bread flour.
- Bread flour.
- Milk, sugar...
salt and yeast.
First, weigh out 500g of flour.
500g of bread flour
Followed by the other dry ingredients.
Is 503g OK, Chef?
Well... it's a little too much.
No, Chef!
- No!
- You must be precise. No...
Scoop out the extra then.
Chef, you're too nice to her.
Next, add 14g of sugar and 10g of salt.
10g of salt
Don't sprinkle it around.
Keep it to one spot
because if the salt touches the yeast
it will kill the yeast.
Then, we add 12g of yeast
followed by 75g of butter.
You can break the butter
into smaller pieces
to shorten the mixing time needed
in dough mixer later.
This prevents the dough
from getting too warm.
Does the mixer need our help?
I think it looks pretty tough.
- Grab a spoon.
- A spoon.
Use it to create a crater like this.
Then pour the starter into the hole.
125g of it.
Add it in slowly like this.
Again, do not let it come
in contact with
the salt or the other dry ingredients.
- How many grams have I added?
- Need help?
No. Chill, babe.
We're getting there.
Making dessert requires precision.
I think it also requires
more patience than cooking does.
That's true. We once spent
a whole day baking.
- Remember?
- Yes!
325g of milk.
325g of milk
Keep going.
Relax, don't be so tense.
Just follow my instructions.
Look at her fingers.
She's totally relaxed... not.
Keep the dry ingredients
we've measured out
in the fridge because we're taking
quite a while to measure
the wet ingredients.
- You mean she's slow?
- It's too much!
She's taking too long, right?
25g of vegetable oil.
Pour it in here.
25g of vegetable oil
I'm getting hungry. That's enough!
I got it. Yeah!
Take the dry ingredients from the fridge
and pour it into the mixing bowl.
All of it.
Then pour all the wet ingredients in.
Pour all the wet ingredients in.
All of it.
Put the mixer shield down.
Press the start button.
Set it at 180.
OK.
Do you have your thermometer?
Here.
Our dough should be nicely mixed.
Please stop the mixer.
Stop the mixer.
Stick the thermometer in.
Oh, the dough is warm.
It's at 30°C, Chef.
Oh my, scoop it out quick.
- What do you mean?
- Be quick!
Be quick... hurry!
The dough's too warm.
If it's too warm,
the yeast will grow too fast.
Got it.
Cover the bowl with plastic wrap.
Wrap it this way.
Do you have enough space in the freezer?
Pop it in the freezer,
so it'll cool quickly.
Set the timer for five minutes.
Chef, may I ask how you became a chef?
When I was studying in America
I had to cook for myself.
Whenever I went to the supermarket
I would buy an entire fish
and fillet it by myself.
You mean you didn't start
out with desserts
but main courses instead?
Yes, I cooked everything myself
and I was fascinated
with the art of cooking.
And you used to work at a... at...
I'm stuttering.
Chef, Kim meant to ask
where you had worked previously.
When I was studying overseas
I worked at quite
a few different places.
One of my most memorable work experience
was this event organised
at the Windsor Castle.
It was a party hosted
by Prince Charles...
well, now he's King Charles.
I was told it was a small party
with 300 guests.
Was that considered small?
It was, compared
to the size of the castle.
- I see.
- When I arrived at the castle
I felt like I was in a cartoon.
I felt small like I was the rat in
Ratatouille.
The kitchen was enormous.
The premises extended out
as far as the eye could see.
In the kitchen
they had all sorts of pots and pans
hanging on the walls.
Cool...
Could we invite you on our show again
to teach us to cook savoury
dishes as well?
Sure, I'd like that.
Thank you.
Let's prepare the nuts and grains mix
we'll be sprinkling on our pretzels.
Mix it well.
Let's get our weighing scale
and dough cutter ready.
Each piece of dough
should weigh about 100g.
Cut the dough.
Divide dough into 100g portions
100g each.
For those who aren't portioning
the dough
I'll teach you how to knead the dough.
Hold your hand like this
and knead the dough.
OK, turn the dough over.
We'll see the ugly side, right?
Press down on it.
Once it's flattened
grab the edge of the dough.
Lift it up like this
and fold it in.
Press down on it.
Keep folding and pressing the dough
until it is cylindrical.
When you're done
cover your tray with plastic wrap
and let the dough
rest for about ten minutes
because it's still warm.
While we wait,
we'll make our pretzel dip.
15g of garlic and 15g of shallots.
Please wear gloves
because we don't want the smell
to transfer
from our fingers to the dough.
Do any of you cry when cutting onions?
Me, Chef.
And I'm the one doing the cutting.
Mark, can you get her a pair of goggles?
Yay, we finally get to use these.
What about the lab coats?
When will we put them on?
We'll be using them real soon.
She immediately looks like
a professional chef.
Or someone working in a lab.
This dip is similar
to a yoghurt salad dressing.
That's great, Chef.
I bet it's going to be delicious.
If you follow my instructions
it will all be delicious.
I'll follow your instructions
to a T, Chef.
OK.
Place the garlic on the chopping board
and smash it like this
so it's easier to mince.
All right, let's shape the pretzels now.
Kim, push the chopping board aside.
That's not what she means!
Babe...
I'm the head chef today!
Students, please focus on the lesson.
I'm sorry.
When rolling the dough
start from the middle
and slowly move your hands
out to the ends.
It's like playing with plasticine.
After doing this for a while
I want you to rest the dough
and repeat this process
with the next piece of dough.
Do the same as before.
Let's help each other.
Kim, can you grab the first dough
and roll it again?
Kim, you want your dough
looking like this.
Do you have any ready?
This one is ready.
I don't think so.
How should I roll it then?
Fold it in half like this.
Cross the left end over the right end.
Do it again.
Do it again.
Lift the ends.
Now, we'll shape it
to look like a pretzel.
Like this.
Can we make another one now?
Sure, do it.
Do you have baking paper?
Cut your baking paper to size
and place your pretzels on it.
Cover them with plastic wrap.
Cover them with plastic wrap.
Rest them outside for a while
then put them in the fridge
for 15 minutes.
In the meantime
we'll make the caramel sauce.
The ingredients we need are white sugar
corn syrup
whipping cream
and unsalted butter.
Kim, please put on your lab coat.
We don't want the caramel splattering
onto your arms and giving
you burn blisters.
Chef's tip: Wear protective gear
Caramelised sugar may cause burns
I'm finally getting to wear this.
Call me Professor Kimberly.
I need 50g of corn syrup.
50g of corn syrup
Measure out 350g of white sugar.
240g of whipping cream.
And 30g of unsalted butter.
30g.
Set your stove to medium heat.
The syrup's bubbling, Chef.
It's bubbling? Slowly add in the sugar.
Just a quarter cup for now.
A quarter cup at a time.
Slowly add 1/4 cup of sugar
OK, it's been 15 minutes.
Keep the dough
in the fridge for an hour.
You need to be very patient
when making bread.
I just realised that we've spent
a long time in the kitchen
and it's pretty tiring.
I know you exercise a lot.
Are you tired already?
Aren't you tired at all?
We didn't realise this before...
- but being a chef is hard work.
- Indeed.
The moment the sugar starts to brown
I need you to stay focused
because sugar can burn very quickly.
So don't get distracted.
Understood.
The colour is changing.
- Yes.
- And then, it'll get to a point
where all the bubbles will start rising.
- Yours is rising, see?
- Yes.
Turn off the stove,
and pour in the cream.
Chef, it's still rising.
Mark, hurry and pour in the cream.
The cream is here, babe.
Hurry up or the sugar will burn.
Pour it in... pour it in!
Don't pour it in all at once.
Pour it slowly and gently!
Babe, hurry up! Stir it.
Oh my god! Be careful.
It's going to burn. Be careful.
I'm stirring it.
Be careful. It's going to overflow.
Calm down, guys.
I think it's burnt. It's burnt, Chef.
The audience is going to get a shock.
They expect caramel,
not chocolate caramel.
I'm a nervous wreck.
It's so lumpy, Chef.
Let me look at the colour.
How's the colour?
It doesn't look good.
What does that laugh mean?
I don't know what to say.
Can I taste it?
Be careful not to burn your mouth.
The temperature of caramel
could be as high as 175°C.
It's burning hot, isn't it?
It's extremely hot. You should test it
with your finger first.
Burnt caramel.
How do we fix this?
I think the colour is good.
It's just lumpy.
Try straining it.
- OK.
- Do you have a strainer?
Yes... we do.
- May I?
- Let's strain that.
Be careful. It's extremely hot.
Kim, keep your hand off the handle.
It looks smooth now.
Not only are you good at cooking
you're good at fixing problems too.
We wouldn't have thought to do this.
We would probably have redone it.
Do we keep this in the fridge?
Yes, keep it in the fridge.
Next, we're going to make
a cherry sauce.
We'll need 200g.
200g of cherries
Cut each cherry into quarters.
We need cherry purée
to make the cherry sauce.
Can you get it from your fridge?
- Purée!
- Do you have it?
100g of purée.
10g of white sugar.
Done.
Set your stove on low heat.
Pour in all the cherries you've cut.
Now, we need a bit of lime juice.
Five drops.
OK, pour it out into a bowl.
Excellent.
Next, let's make
the chocolate lava cake.
Put this in the fridge first.
Pre-heat your oven.
Pre-heat the oven.
Set the temperature to 220°C.
She means the oven over there.
Over there.
Are you going to pre-heat the stove?
- Who's pre-heating the stove?
- She is.
Do we ever need to pre-heat the stove?
I've never seen that done before.
Don't hide behind me. Face the chef.
Students, we're running behind time.
Get four moulds.
Grease the moulds with butter.
This is a very important step.
You don't want your cake
stuck in the mould.
Kim, grease the moulds like this.
Brush upwards along
the walls of the mould.
Do you like chocolate fondant?
I love chocolate
but Mark prefers strawberry-flavoured
chocolate.
I like berries.
Do you like Kimberly then?
Yes, I do.
OK, I'm done, Chef.
Next, we need cocoa powder.
- Cocoa powder.
- Found it!
Sieve it.
Put the sieved cocoa powder in here.
That's right.
Coat the inside of each mould evenly
with cocoa powder.
OK, done.
Now, let's measure the ingredients
for the chocolate lava cake.
80g of butter.
80g of butter
170g of dark chocolate.
170g of dark chocolate
One minute in the microwave.
30g of cake flour.
30g of cake flour
Crack two eggs.
Crack them on the table
not against the edge of your bowl.
We don't want any egg shells falling in.
I want two more eggs
but only the egg yolk this time.
Two egg yolks
Scoop out the egg yolk
with your right hand
so it doesn't dirty your wedding ring.
Next, measure out the sugar.
40g of white sugar.
If you just dump sugar on the eggs
without mixing it, it'll "cook" the eggs
and the egg yolks will become clumpy.
Mark, show us your power.
Is it nicely blended yet?
Hey, too much.
Why is your body moving like that?
Hold your whisk like this
and whisk the mixture this way.
It's more efficient.
Whisk it like this, go left and right.
Whisk until the mixture is fluffy
and pale yellow in colour.
It should look like this.
Beautiful. Well done...
Can you check if the chocolate
in the microwave has melted?
It has melted.
Yes, it's melted.
Grab your whisk.
Stir until all of the butter
is mixed into the melted chocolate.
Pour the chocolate over the eggs.
Start whisking once you've poured it in
otherwise, the chocolate
will form clumps.
Then, add in the sieved flour.
Whisk the mixture well.
All of it.
Pour in all the flour.
Add a teaspoon of vanilla extract.
One teaspoon of vanilla extract
It smells great!
I love vanilla.
Let me see.
The consistency must be thick
and the chocolate must be shiny.
That's very good.
Next, put it into a piping bag.
What do we do if we don't
have one, Chef?
You can use a spoon
if you don't have one.
100g per cup.
100g per cup. Not more than that
or there won't be enough to go around.
OK, let's put them in the fridge.
Don't take the pretzels
out of the fridge yet.
Let's make the alkaline
water bath first.
This is a bit dangerous.
What do we need to get ready?
We need one large bowl.
Caustic soda and one litre of water.
Please put on your lab coats.
Put on your gloves and goggles too.
I'll wear them too because I'm scared.
Hold on.
We have to protect ourselves
because we'll be making a strong alkali.
You don't want any getting in your eyes.
- I see.
- OK.
Do I place the bowl up here?
Yes.
Adding caustic soda to plain water
will turn the water alkaline.
We're going to soak
the pretzels in alkaline water
so they'll turn darker in colour.
It will also give our pretzels
its distinctive pretzel flavour.
50g of caustic soda.
Don't mix up your salt and caustic soda.
1,000g of water
1,000g of water
Stir until the caustic soda
fully dissolves.
It clumped together, Chef.
Break up the clumps and stir
until it dissolves fully.
What happens if this comes in
direct contact with our skin?
For some, they will just feel itchy.
For others, their skin
might get irritated
or become inflamed.
Can you imagine that?
Has that ever happened to you, Chef?
No, because I always wear
protective gear.
I'm scared too.
Is this safe to eat then?
I mean, it's strong enough
to irritate our skin.
It's edible. This is food-grade
caustic soda.
Plus, we'll be baking
the pretzels afterwards.
It's only dangerous when this liquid
comes in direct contact with your skin.
Mine is fully dissolved.
- So is ours.
- Yes, ours too.
OK, that's done.
Take out your baking tray
and line it with baking paper.
We've already laid them out on the tray
Get your timer ready.
We'll dip each pretzel for 50 seconds.
Assign someone to do the dipping.
Pick one up.
Be patient.
Take it off the baking
paper and drop it in.
Don't we have to submerge it?
Oh, we need to flip it.
It's been 50 seconds.
Next, sprinkle the nuts
and grains mixture
that we've prepared earlier.
OK, we're done here, Chef.
Pop your pretzels in the oven
and bake them for 12 minutes.
- Almost there!
- What a process.
How's your caramel?
We haven't added the butter yet.
Add the butter.
30g of butter
Next, let's make the dip.
- Yeah!
- Yes, the dip!
Finally, we're gonna make the dip!
230g of mayonnaise.
230g of mayonnaise
115g of yoghurt.
Then put in what we've minced earlier.
Minced shallot and garlic
Add dill to taste.
Are your pretzels done?
The alarm has gone off. What do we do?
Check the colour of your pretzels.
They shouldn't be black.
If they're all black,
it means they're burnt.
They're burnt!
No... no!
- No!
- They're not burnt.
Let me see.
They're not burnt...
Is this OK?
Now, get the chocolate fondant out.
Put the tray in the oven first.
Put it on the middle rack if you can.
And?
Put in your four moulds.
Let's taste the dip. Taste it.
Did anyone taste it
when I wasn't looking?
- No.
- No.
Let's taste it.
Add some pepper.
- Add pepper too?
- Yes...
You can taste it now.
May I add some lemon juice?
- But it's already sour.
- Is it?
Yes, you can squeeze
some lemon juice in.
It tastes like ranch salad dressing.
It's similar to sour cream dressing.
It tastes so good, Chef.
Next, let's prepare some plates.
Clear your kitchen counter.
Bring all our ingredients
out for plating.
Caramel.
Cherries.
Get your ice cream scoop ready.
We'll take the pretzels out first.
Pull it off the baking paper gently.
The pretzels will come off easily
after they've cooled.
- Pretzels!
- Oh, it really is a pretzel.
Serve the dip in a nice, cute bowl.
Get your oatmeal ready.
Let's decorate the dip with dill.
- Of course.
- Is the fondant ready?
Oven mitts...
Leave them out for a bit. Be patient.
Let them cool down.
We're going to flip the moulds
to pop the chocolate fondant out.
One, two, three! Go!
Put it off-centre so there'll be space
for the ice cream.
Oh, it looks just like yours!
OK, look here.
Caramel
Dab some caramel on the side.
Next, sprinkle some oatmeal
to make a base for the ice cream.
And then, top your lava cake off
with four to five cherries.
Cherries
Ice cream...
Ice cream
All done.
I'm going to taste it now.
Look inside!
Let's ask the two guests
if they like Kim's cooking.
It's delicious!
Is it different from what Kim
usually makes?
Has she ever made anything
with chocolate?
Totally different, Chef.
Totally different.
This is so good.
Let's try the pretzels.
Pretzels!
It's so soft on the inside.
You made it yourself.
You have a flair for this.
OK, Chef, thank you very much.
Thank you very much, Chef.
You're welcome.
MarkKim + Chef
will donate 30,000 Thai baht
to a charity organisation
of your choice, Chef.
I choose the Baan Nokkamin Foundation.
It's a foundation that helps children
aged between seven to 18.
The foundation helps them
to get an education
and sets them on the right path
to becoming responsible citizens.
Giving children access to education
is akin to giving them a future.
I think that's very important.
Thank you very much, Chef.
- Thank you very much.
- Bye.
Thank you too.
Our first pretzels.
- Oh, my god...
- The best in the world.
I've never eaten...
anything like this before.
- Yes.
- We have more in the fridge to bake.