- It looks like it's covered in warts.
It's like, is it burning?
This is gonna be weird.
I'm Alexis, and I'm the
senior food specialist
here at Tasty.
Today, my coworkers have challenged me
to make a three course meal
using only one appliance.
Um, do I get to choose what appliance?
- [Producer] Nope.
(playful music)
- Oh, come on.
You can leave it, you can leave it.
(nervous laughter)
(dinging)
I don't drink coffee.
And I think I've made coffee
three times in my life.
I don't-- I like, don't
really know how this works?
Any good chef should be
able to cook with anything,
so I'm up for the challenge.
Can I do some research?
(upbeat music)
Okay, so apparently, cooking
with a coffee maker is a thing.
So this part is gonna act as like,
we can boil stuff in here,
and then you can use
the griddle, "griddle."
But I could use this to try
to get some color on things.
This is gonna be weird.
I'm gonna start with the truffles first,
since they need to chill for a while.
So I'm gonna chop the
chocolate pretty finely,
so that way when I add the heavy cream,
it's gonna mix really easily.
Oh, I should be heating
my heavy cream right now.
Reframe.
(beeps)
Okay, so it's seven ounces of chocolate,
so I need three and a half
ounces of heavy cream.
That seems like very little.
I guess we just heat it up
and see how hot it gets?
(chopping)
(playful music)
It kind of smells like it's burning?
(playful music)
It's fine.
The cream doesn't need to be scalding hot,
you want it like, more
than warm to the touch.
If you stuck your finger in it,
you'd like like, hot!
How long does it take to
make coffee in the morning?
Like 10 minutes, more?
Will it work?
(playful music)
Hot!
It might be ready.
I hope this is hot enough.
(giggling)
It's working.
If you were in a hotel room
and really wanted chocolate truffles,
you could totally do this.
I don't know why you would,
but who am I to judge?
I'm going to chill this and wash this out.
So, I'm gonna get the
water going for my shrimp.
I fear that it's gonna take a while.
- [Producer] You can heat it up
as if you were making some coffee.
- Alright, alright, alright.
Do I, I just pour it in here?
Like, pour it in the big part?
(hissing)
So that's why you add the water first,
before turning it on.
This is a real learning experience here.
This is a great idea.
I'm going to start prepping
everything for my shrimp.
Okay, the sounds that
it's making right now,
this is like my childhood.
This feels very familiar,
I feel like this is doing
what it's supposed to.
It feels hot.
So I think I can actually go ahead
and add the shrimp.
So we just wanna make sure
that the shrimp is
cooked through and pink.
It's actually turning pink,
you can see it turning pink.
This is amazing!
Coffee cooking.
My confidence level right now,
I mean, I don't wanna get cocky.
But, I feel pretty optimistic.
They're actually, like, perfectly cooked.
I actually have to toast the coconut
on the griddle before I move on.
You know, I feel good about
boiling things, poaching things,
but I don't know if the
griddle is gonna work.
So the internet said if
I put tin foil on it,
it'll act as, like, a pan?
This feels, I feel skeptical.
So I guess I'll just let that
get a little toasty, if it does.
You know, I wanted to do something
that I would actually make at home.
I feel like I would serve
this at a dinner party
or just make it for myself.
That's another reason I
feel so excited about this,
I'm actually making food
I feel passionate about.
Ooh, oh my god, it's actually working!
It's working, it's working!
Look, you can see some of the brown bits.
The coconut got a little brown
and you taste some of the toasted flavor.
I'm just gonna make sure this is good.
I don't know if I'm allowed to say,
like, give myself a pat on the back,
but this is really good.
Next, I'm going to poach the salmon,
so I'm just gonna heat it up,
like I did before in here.
It needs to be enough oil
to submerge the salmon,
and I'm just gonna trim the salmon down
so that it'll actually
fit in the coffee pot.
I'm gonna infuse the oil
with some peppercorns,
lemon rinds, a bunch of dill,
and that'll all heat
up together and infuse.
So, I had this idea to make
these asparagus ribbons,
and I was initially thinking
about blanching them,
but I think actually I could steam them
in the steamer basket.
Because the asparagus is so thin,
steaming it is gonna work
better than blanching it.
Stay tuned.
I'm getting the oil to
about 180 before I poach.
I'm gonna add the salmon in.
This is the weirdest thing I've ever done.
So I'm gonna keep an eye on this,
but it could be done anywhere
from like seven to 15 minutes.
So while the salmon is poaching,
I'm just gonna roll the ganache into balls
and let them chill again
before I roll them into the cocoa powder.
I'm gonna go wash up.
Okay, ooh!
Um, this looks really gross.
The fat is clearly leaving the salmon,
but it looks like, oh my god.
It looks like it's covered in warts.
There's like little balls of fat, ew!
There's like, ew!
(groans)
Okay.
Okay, but look how beautiful that is!
Look at that cook!
I'm gonna do a few more minutes,
and then wipe off the fat,
no one will ever know.
While the salmon finishes poaching,
I'm gonna roll the truffles
in the cocoa powder.
I haven't tried these
yet, but it's chocolate.
Can't go too wrong.
The salmon, I don't know.
I'm gonna go chill these again,
and then my salmon should be ready.
(playful music)
Oh, with the dill, it's
like a sea creature.
Oh, yeah, we're good, perfect.
I'm gonna blot this first.
Ugh, this smells so weird.
Let me just flake this.
I mean, it looks beautiful.
It's great!
Needs salt, but it's really nice.
You can do olive oil poached
salmon in a coffee maker.
Who knew?
This needs a thorough wash
after what just happened.
On to part two.
So for this, I'm gonna like simmer
some beans and chicken stock and thyme
just to try to add some more flavor.
Just putting beans in a
coffee pot feels wrong.
I'm gonna salt then pepper it
and let that do its thing.
If I put the asparagus in the top,
and then add some more chicken stock,
by the time the chicken
stock goes through,
it might be done.
I don't know, this feels--
(pouring)
Oh my god, it's like already, it's done.
That was so fast.
It still has some texture to it,
it's not mushy, this is perfect.
I don't wanna speak too soon,
but it's going surprisingly well.
(playful music)
Chicken stock's a little weird.
(distorted) This is
going surprisingly well.
The beans aren't really at a boil,
but they're starting to kind of split?
(playful music)
It's pretty bland.
Baa!
You know, the coconut got toasted,
had a really nice color,
so hopefully these tomatoes can blacken
and kind of get some--
(beeps)
They can get some color on them.
I don't think that's totally gonna happen,
but hopefully they can get some char.
Ooh, okay, there's some sound!
(gasps)
There's a little bit of darkening.
This is gonna be really rustic.
My confidence is waning.
I wish the beans were cooked more.
Or like, cooked as if
it was over real heat.
But there's nothing else to use,
this is as good as it's gonna get.
This meal could have been done hours ago,
this is not efficient in any way.
I'm almost done, so I'm
gonna text some friends,
see if they wanna come up and
try it, and see if they know
that this was all done
with a coffee maker.
We do a lot of crazy stuff at Tasty,
so I feel like they're gonna
have some inclination that something's up,
but I don't think they
would guess a coffee maker.
- I get courses here?
- Wine and dine!
- Wine and dine me, honey!
- You did this to me.
- I did.
- It was a real struggle,
but I have prepared a three
course meal nonetheless.
Course one is a shrimp salad.
- I left you with a coffee maker.
(laughter)
(laughter)
- I think it's actually really nice.
- It's like ceviche.
- Yeah, it's like ceviche-adjacent.
(humming)
You like the cook of the shrimp?
- Yeah.
- We're going on to course two.
We've got some white beans
with olive oil poached salmon,
some steamed asparagus ribbons,
and blistered tomatoes.
(upbeat music)
- I like it.
- Okay!
(laughter)
When you left me this morning,
what did you think was gonna happen?
- Pour hot water and eat dinner,
but this is like a healthy nutritious meal
that you'd pay good money for.
- One more thing.
- Third course!
- Third course.
Best course!
- Can I have the fork?
- Oh, sorry.
- And then for dessert--
- [Alix] Whoo-hoo!
- [Alexis] You get a chocolate truffle.
I know!
- Who are you?
And how, very impressive.
(upbeat music)
- I couldn't speak for a minute.
- I was challenged today to
make all these three courses
with a twist.
- What was the twist, oh god.
- I made all three courses
using only a coffee maker.
- Stop!
I could have eaten that
meal in a restaurant!
- Ooh!
- Apparently a coffee maker is better
for much more than coffee.
- Clearly.
- I'm gonna share this with the team.
Coffee maker queen.
- Coffee maker queen.
(upbeat music)
Going into today, I was nervous.
This is crazy, this takes so long.
But if I was ever in a pinch,
if there's the apocalypse,
I could make dinner in a
coffee maker, I'll be fine.
(upbeat muzak)
