In this episode, Cecelia does her five-recipe tests for Cuban Bread and Mojo Roast Pork. Cecelia cooks five existing recipes for each of these two components to help set her goals for the recipe development. What lessons can she learn from these existing recipes, positive or negative, to help guide her progress?
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Please someone know Cecilia Jenkins, explain to her is not Cuban bread, Pan de agua and soft bread or fat bread is was invented in Puerto Rico about four century before the Bakery name Panaderia la Segunda en Tampa, also in Tampa is was Porto Rican bakery. Please someone communicate the correct history data.
How have I lived my whole life not knowing there is a roast pork/sauce with my name all over it?
Why is Babbish at ATK?!?!
I wonder if people in Cuba actually know about this sandwich.
We already have a perfect sandwich and you white people are bound and determined to mess it up.
Wow.. I admire your dedication to a stuctured approach and staying with plan even though the initial results were not what you wanted. But I guess that's how you eventually find the right path. I can't wait to see how this turns out!
ok, binge watchin, CECE, I SEE EPISOE 3 AFTER THIS
LOVE this series!!!!!
Was that @BingingWithBabish there at the end?
No, no, no. You have to cook it covered first, low and slow, then the last 15-20min remove cover and crank up the heat.
Nevertheless this video got me huuuungry! Love you guys!
I love how ATK is so good about showing the experimentation process of cooking
I don’t like the format of the 8 minute videos and stuff I like how BA does longer videos and part of the success of the gourmet makes is you just get one video that shows days of testing
I have a couple of questions : First off I am now in Columbus Ga. and let's face it, they ain't starting no big fight over who makes the best Cuban. But there are a couple of Carnicerias/Taquerias that sell bread, so would a Torta bread work at all? Then the next one, I saw y'all were having issues with your citrus marinade drying out the meat. Could you possibly do all your ingredients and rub it over the meat and just add the citrus in the last couple of hours? Not that I am a chef, just an everyday cook
There is more coming back to me now. The chickens were very small, and the pork was cot maybe a pound and a half to 2 lbs. Then you purchased your own little roast by the pound, as whole, or half1 Store was actually operated by a Guatemalan couple, but it was the best, and only a block from home. I think the method came from cooking in a very hot earthen oven.
Don't know if this helps, but a market in Key Largo marinated chicken and pork overnight, then cooked their chicken and pork in a very hot pizza oven. Bread in another. Let me tell you, when they were cooking, the store was smoking. Not much down there for health and safety enforcement. That would be 1987 to mid/late 90s. Never learned to make Cuban bread. It was so cheap to buy fresh.
Y didn't ya'll call me….I would have made for ya'll the best roast pork U have ever eaten🤷🏾♀️
Who is the annoying tosser with the beard !
When I make Cuban sandwiches, I use leftover pork loin. I make pork loin on Sunday and then know I'm going to Cuban sandwiches on Tuesday. IIRC, the last time I made loin with the sous vide and put the pork in a cast iron skillet to brown.
Pyrex Changed their formula from Borosilicate glass which had a low coefficient of thermal expansion, to tempered soda lime glass which has a stress put into the surface to make it stronger. When nicked or when the temperature is changed rapidly it explodes when it releases all of that internal stress. A handy guide when buying used Pyrex is if it says PYREX in all caps it's the old Borosilicate which is much more durable, but if it says pyrex in all lowercase, it is the new tempered soda lime, and it cannot handle rapid temperature change, or a nic.
Perfect!! As a Tampa Native, Really looking forward to seeing how this recipe evolves. Thumbs WAY Up for this series
so we're just not gonna talk about babish showing up in the last 10 seconds
The Cuban sandwich originated in the Tampa neighborhood of Ybor City where immigrants from Cuba and Italy worked at the cigar factories. Ingredients from the different cultures were put together and that is what made the Cuban sandwich. Salami, of course, came from the Italians. Please try it with all the original ingredients before you knock the salami.
Excuse me, don't just skip on the Babish when he's there. He ain't exactly daily crew.
Random Andrew Rae appearance at the end lmao
Was that Babish at the end?
So Cooks is ripping off others work?
I like seeing how you test your recipes! I know that there is so much preparation, but it's so nice to see too!
8:29 Babish photobomb
Love this series – great scope, great subject, and clean, objective reporting.
It's funny how Cuban bread is so uncomplicated, yet even these seasoned chefs and bakers on cooking shows can never seem to get it quite right. Not that I wouldn't enjoy the bread they made. The final product looked very good anyway.