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♪
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You want to wow your friends at
your next dinner party?
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00:00:36,136 --> 00:00:37,771
Go all Venezuelan.
4
00:00:37,771 --> 00:00:40,607
You've had mozzarella sticks
before,
5
00:00:40,607 --> 00:00:43,676
but tequenos, they're going to
blow your mind.
6
00:00:43,676 --> 00:00:48,081
These cheesy, gooey, deep fried
sticks of cheese,
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00:00:48,081 --> 00:00:49,449
Venezuelan style.
8
00:00:49,449 --> 00:00:59,459
♪
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00:01:05,632 --> 00:01:09,936
The cold butter is going to melt
slowly as the pastry cooks
10
00:01:09,936 --> 00:01:12,572
and it's going to leave all
those nice fine layers
11
00:01:12,572 --> 00:01:13,573
that we love.
12
00:01:13,573 --> 00:01:15,809
So, my dough is ready.
13
00:01:15,809 --> 00:01:20,680
And the eggs are going to make
the pastry extra golden.
14
00:01:20,680 --> 00:01:22,649
And, I'm just going to put it in
the fridge for a while
15
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so the cold does its magic on
the butter.
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♪
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The dough is cold
18
00:01:33,793 --> 00:01:35,795
and ready to roll.
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Boom.
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I'm going to roll it nice and
thin because I'm going to
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cut it into strips
22
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and then roll my cheese with it.
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♪
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I'm rolling in the dough.
25
00:01:57,817 --> 00:02:02,322
♪
26
00:02:02,322 --> 00:02:05,859
Now I'm going to cut my dough
into strips.
27
00:02:05,859 --> 00:02:08,161
And watch this.
28
00:02:08,161 --> 00:02:11,264
Grab it.
29
00:02:11,264 --> 00:02:12,465
Roll it.
30
00:02:12,465 --> 00:02:13,766
See that?
31
00:02:13,766 --> 00:02:15,735
Tequenos.
32
00:02:15,735 --> 00:02:20,540
And I'm using fresh panalita
cheese
33
00:02:20,540 --> 00:02:23,576
that you can find in any Latin
supermarket,
34
00:02:23,576 --> 00:02:27,847
but mozzarella works just as
fine.
35
00:02:27,847 --> 00:02:31,784
All I need is a cheese that is
really nice and soft,
36
00:02:31,784 --> 00:02:34,888
and it will go gooey when I
deep-fry it.
37
00:02:36,823 --> 00:02:39,459
So, my tequenos are very easy
to make.
38
00:02:39,459 --> 00:02:43,263
Now I just need to deep-fry them
so they go nice and golden.
39
00:02:43,263 --> 00:02:51,838
♪
40
00:02:51,838 --> 00:02:55,441
And I've got a tip: you don't
want to load the oil too much
41
00:02:55,441 --> 00:02:58,211
because it will drop the
temperature and they won't
42
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get crispy.
43
00:02:59,512 --> 00:03:03,650
Oh, see that?
Nice and golden brown.
44
00:03:03,650 --> 00:03:06,052
See what I mean?
45
00:03:06,052 --> 00:03:09,088
Nice and crispy, golden brown,
46
00:03:09,088 --> 00:03:12,358
and the cheese is going to be
extra gooey inside.
47
00:03:15,461 --> 00:03:18,131
That's when you know it's ready.
48
00:03:18,131 --> 00:03:21,634
The cheese is already melting.
49
00:03:21,634 --> 00:03:23,636
Boom. These are done.
50
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♪
51
00:03:27,774 --> 00:03:29,275
Mm.
52
00:03:29,275 --> 00:03:31,277
Nice and flakey.
53
00:03:32,445 --> 00:03:35,114
Ah! Look at that cheese.
See what I mean?
54
00:03:35,114 --> 00:03:37,150
Really nice and gooey on the
inside.
55
00:03:37,150 --> 00:03:38,718
And we like to eat this with
ketchup,
56
00:03:38,718 --> 00:03:39,852
but you can be creative.
57
00:03:39,852 --> 00:03:43,823
You can do Dijon mayo, chipotle
mayo, wasakaka.
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00:03:45,792 --> 00:03:47,227
Mm. So good.
59
00:03:47,227 --> 00:03:50,830
They go really nice with a glass
of cold beer
60
00:03:50,830 --> 00:03:53,032
or with my Venezuelan seafood
soup.
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00:03:53,032 --> 00:03:56,035
♪
62
00:03:58,671 --> 00:04:08,748
♪
63
00:04:11,451 --> 00:04:15,555
Broth, rice, and seafood are the
three main ingredients of
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00:04:15,555 --> 00:04:19,225
asopado y mariscos. I tell you,
a slurp of this soup
65
00:04:19,225 --> 00:04:22,328
and it's going to make your
guests blow their minds.
66
00:04:24,664 --> 00:04:27,634
I'm working on my sofrito.
It's very simple.
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00:04:27,634 --> 00:04:29,602
In Venezuelan cooking we use it
for everything.
68
00:04:29,602 --> 00:04:34,240
So, it has like, garlic, some
onions, some peppers.
69
00:04:34,240 --> 00:04:36,909
Very simple. Very tasty.
70
00:04:36,909 --> 00:04:40,780
And it adds so much flavour to
any dish.
71
00:04:40,780 --> 00:04:43,483
This dish has a little bit of
heat so I'm going to add
72
00:04:43,483 --> 00:04:45,485
a little bit of red chili
pepper.
73
00:04:47,887 --> 00:04:50,857
I don't want it too spicy, so
I'm going to get rid of some
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00:04:50,857 --> 00:04:52,859
of the seeds.
75
00:04:53,893 --> 00:04:56,362
And you can adjust the spice
at home.
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00:04:56,362 --> 00:04:59,732
The more seeds you leave, the
spicier and hotter it will get.
77
00:04:59,732 --> 00:05:04,570
♪
78
00:05:04,570 --> 00:05:06,572
So, I'm going to start that
sofrito.
79
00:05:08,875 --> 00:05:11,244
(Sizzling)
Yeah.
80
00:05:13,212 --> 00:05:16,783
I want my veggies nice and
wilted
81
00:05:16,783 --> 00:05:20,920
'cause all those flavours are
going to go into my stock.
82
00:05:20,920 --> 00:05:25,725
(Sizzling)
83
00:05:25,725 --> 00:05:28,961
Now, my sofrito is almost done,
84
00:05:28,961 --> 00:05:32,965
I'm going to add some tomato
paste to boost up the flavours.
85
00:05:34,567 --> 00:05:36,569
All the nice colours.
86
00:05:38,638 --> 00:05:40,640
A little dash of cumin.
87
00:05:43,910 --> 00:05:45,912
A little dash of salt.
88
00:05:45,912 --> 00:05:49,382
This is going to be the base of
my soup.
89
00:05:49,382 --> 00:05:53,720
It's going to have all the
strong flavours.
90
00:05:53,720 --> 00:05:56,923
Going to make sure I'm going to
mix it all very well.
91
00:05:56,923 --> 00:05:59,859
And all of this goodness is
going to go into my stock pot.
92
00:05:59,859 --> 00:06:04,764
I used fish stock, but you can
use water at home.
93
00:06:04,764 --> 00:06:09,001
I'm going to add some herbs.
The cilantro and the parsley.
94
00:06:12,238 --> 00:06:14,240
Oregano. Fresh oregano.
95
00:06:14,240 --> 00:06:15,541
Boom.
96
00:06:15,541 --> 00:06:20,346
For the secret ingredient, some
long grain white rice.
97
00:06:20,346 --> 00:06:22,982
This is going to thicken up my
soup.
98
00:06:22,982 --> 00:06:24,684
And, to top it all off.
99
00:06:24,684 --> 00:06:26,419
(Sizzling)
100
00:06:26,419 --> 00:06:27,720
What?
101
00:06:27,720 --> 00:06:29,288
My sofrito.
102
00:06:29,288 --> 00:06:31,290
You guessed right.
103
00:06:34,727 --> 00:06:36,129
Oh yeah.
104
00:06:36,129 --> 00:06:40,133
So, the rice is going to cook
and it's going to soak up
105
00:06:40,133 --> 00:06:43,002
all the flavours, going to
thicken my stock
106
00:06:43,002 --> 00:06:45,838
and then I'm going to be ready
to add my fish.
107
00:06:45,838 --> 00:06:49,642
♪
108
00:06:49,642 --> 00:06:52,512
Okay, now my rice is ready,
109
00:06:52,512 --> 00:06:54,514
so it's time to add my mussels,
110
00:06:54,514 --> 00:06:57,583
shrimp, scallops, and squid.
111
00:06:57,583 --> 00:06:59,752
So, let me tell you a little
secret.
112
00:06:59,752 --> 00:07:01,988
I like to add these at the end
113
00:07:01,988 --> 00:07:05,258
because otherwise they'll get
just overly chewy.
114
00:07:07,126 --> 00:07:09,529
It won't take too long for them
to cook.
115
00:07:09,529 --> 00:07:15,501
♪
116
00:07:15,501 --> 00:07:17,069
It's going to soak up all the
flavours
117
00:07:17,069 --> 00:07:20,072
and it's going to get all nice
and red
118
00:07:20,072 --> 00:07:23,242
with that tomato and the garlic.
119
00:07:23,242 --> 00:07:26,612
This dish is a Venezuelan
favourite.
120
00:07:26,612 --> 00:07:31,384
Look at that colour. Oh yeah.
121
00:07:31,384 --> 00:07:34,687
Oh, look at that. Seafood looks
so good.
122
00:07:34,687 --> 00:07:38,825
Oh man, and the rice just added
some extra thickness to it.
123
00:07:38,825 --> 00:07:42,061
Your friends are going to lose
their minds when they try it.
124
00:07:42,061 --> 00:07:44,697
It's that good.
125
00:07:44,697 --> 00:07:46,699
(Sniffing)
Mm.
126
00:07:46,699 --> 00:07:47,934
I'm ready to eat.
127
00:07:47,934 --> 00:07:51,537
And now, to top it off,
a little bit of cilantro.
128
00:07:51,537 --> 00:07:53,973
And of course, limon.
129
00:07:53,973 --> 00:07:57,043
Got to have some limes.
130
00:07:57,043 --> 00:07:59,045
Oh, look at that.
131
00:08:01,681 --> 00:08:05,751
♪
132
00:08:05,751 --> 00:08:09,155
Ah! The broth is so good.
Nice and thick.
133
00:08:09,155 --> 00:08:11,357
The sofrito did its magic.
134
00:08:11,357 --> 00:08:21,367
♪
135
00:08:22,401 --> 00:08:25,037
Good amount of time.
Not too chewy.
136
00:08:29,275 --> 00:08:30,409
Very good.
137
00:08:30,409 --> 00:08:33,946
But now, for my main course,
asado negro.
138
00:08:33,946 --> 00:08:41,954
♪
139
00:08:43,956 --> 00:08:53,966
♪
140
00:08:56,736 --> 00:08:57,737
JUAN PABLO:
For the weekend,
141
00:08:57,737 --> 00:08:59,839
nothing beats a roast.
142
00:08:59,839 --> 00:09:03,242
And, in Venezuela,
we have asado negro.
143
00:09:03,242 --> 00:09:08,180
A round roast with white rice
rice and tajadas
144
00:09:08,180 --> 00:09:10,383
Tajadas is a staple in
Venezuela.
145
00:09:10,383 --> 00:09:13,719
They're sweet, ripe, deep-fried
plantain.
146
00:09:15,821 --> 00:09:18,891
Olive oil and then my veggies.
147
00:09:18,891 --> 00:09:23,462
♪
148
00:09:23,462 --> 00:09:26,732
(Sizzling)
149
00:09:26,732 --> 00:09:28,267
I'm going to let that cook for a
little bit.
150
00:09:28,267 --> 00:09:29,902
I'm going to show you the roast.
151
00:09:29,902 --> 00:09:32,505
Oh yeah.
152
00:09:32,505 --> 00:09:34,507
Look at that.
153
00:09:35,575 --> 00:09:37,109
Nice and red.
154
00:09:37,109 --> 00:09:39,946
See that? That's what you want.
155
00:09:39,946 --> 00:09:42,014
A nice rump roast.
156
00:09:42,014 --> 00:09:46,886
And, in Venezuela, we like our
asado charred on the outside.
157
00:09:46,886 --> 00:09:50,022
So, asado negro means--
asado is roast
158
00:09:50,022 --> 00:09:52,258
and negro is black.
159
00:09:52,258 --> 00:09:54,994
And, to tenderize my beef,
160
00:09:54,994 --> 00:09:57,063
I'm going to make a little
marinade.
161
00:09:58,531 --> 00:10:01,434
Nice, fresh oregano.
162
00:10:01,434 --> 00:10:05,605
Some thyme. Some nice garlic of
course.
163
00:10:05,605 --> 00:10:07,139
A bay leaf.
164
00:10:07,139 --> 00:10:12,044
Salsa Inglesa
or Worcestershire sauce.
165
00:10:12,044 --> 00:10:13,412
And of course,
166
00:10:13,412 --> 00:10:15,514
generous amount of wine.
167
00:10:15,514 --> 00:10:18,818
♪
168
00:10:18,818 --> 00:10:20,820
Olive oil to top it all off.
169
00:10:23,155 --> 00:10:25,157
Some sal.
170
00:10:28,628 --> 00:10:31,464
And pepper.
171
00:10:31,464 --> 00:10:33,499
This is such a popular dish in
Venezuela.
172
00:10:33,499 --> 00:10:37,136
I personally grew up eating this
stuff all the time.
173
00:10:37,136 --> 00:10:40,506
I'm going to put it in the
fridge so it marinades.
174
00:10:40,506 --> 00:10:44,810
This is crystallised cane sugar
juice
175
00:10:44,810 --> 00:10:46,379
and now I'm going to smash it.
176
00:10:46,379 --> 00:10:47,680
Ready?
177
00:10:47,680 --> 00:10:50,116
♪
178
00:10:50,116 --> 00:10:51,350
Here we go.
179
00:10:51,350 --> 00:10:52,418
♪
180
00:10:52,418 --> 00:10:54,253
Nice.
181
00:10:54,253 --> 00:10:56,255
♪
182
00:10:56,255 --> 00:10:58,824
See, it's almost like brown
sugar,
183
00:10:58,824 --> 00:11:00,893
but it's more raw.
184
00:11:04,296 --> 00:11:06,065
And now for a little bit of
black magic.
185
00:11:06,065 --> 00:11:08,601
Some olive oil
186
00:11:08,601 --> 00:11:12,004
and then the secret ingredient:
187
00:11:12,004 --> 00:11:14,974
papelon.
188
00:11:14,974 --> 00:11:16,575
A little bit more of olive oil.
189
00:11:16,575 --> 00:11:20,379
And this, I want burned,
190
00:11:20,379 --> 00:11:22,515
charred, completely black.
191
00:11:22,515 --> 00:11:25,117
That's the whole essence of
asado negro,
192
00:11:25,117 --> 00:11:27,119
that it's completely burned.
193
00:11:29,321 --> 00:11:30,656
Now, let that happen.
194
00:11:30,656 --> 00:11:36,262
♪
195
00:11:36,262 --> 00:11:38,431
I'm going to take
my marinade out.
196
00:11:38,431 --> 00:11:42,101
Oh yeah. Look at that.
197
00:11:42,101 --> 00:11:46,005
The meat has soaked up all the
flavours,
198
00:11:46,005 --> 00:11:48,340
it's nice and tender.
199
00:11:48,340 --> 00:11:50,342
It's ready for my pot.
200
00:11:52,378 --> 00:11:54,213
Boom.
201
00:11:54,213 --> 00:11:56,182
Here we go.
202
00:11:56,182 --> 00:11:57,717
Yeah.
203
00:11:57,717 --> 00:11:59,752
See that?
204
00:11:59,752 --> 00:12:02,488
I want to cover it with the
papelon.
205
00:12:02,488 --> 00:12:04,223
(Sizzling)
206
00:12:04,223 --> 00:12:07,393
That caramel is going to stick
to the meat
207
00:12:07,393 --> 00:12:09,628
and it's going to make it nice
and black.
208
00:12:09,628 --> 00:12:18,270
♪
209
00:12:18,270 --> 00:12:21,841
So, there's a rumour or a myth
that says that asado negro
210
00:12:21,841 --> 00:12:25,811
was actually born when a maid
burned the dinner
211
00:12:25,811 --> 00:12:29,115
for a wealthy family in Caracas.
212
00:12:29,115 --> 00:12:31,250
That's what they say.
I don't know.
213
00:12:31,250 --> 00:12:34,954
But I tell you, what a delicious
mistake.
214
00:12:34,954 --> 00:12:37,590
See that? Nice and burned.
215
00:12:37,590 --> 00:12:41,794
The caramel is charred. See the
caramel dripping down?
216
00:12:44,797 --> 00:12:46,799
Okay, now it's time for my
sofrito.
217
00:12:48,300 --> 00:12:49,735
Ah yeah.
218
00:12:49,735 --> 00:12:50,736
And of course,
219
00:12:50,736 --> 00:12:52,104
the marinade.
220
00:12:52,104 --> 00:12:55,107
All the flavours and the juices.
221
00:12:56,208 --> 00:12:58,210
A touch of marsala wine.
222
00:13:01,046 --> 00:13:03,516
And to top it all off,
223
00:13:03,516 --> 00:13:04,517
some beef stock.
224
00:13:04,517 --> 00:13:09,355
♪
225
00:13:09,355 --> 00:13:11,524
This is going to cook down.
226
00:13:11,524 --> 00:13:15,795
The liquid is going to reduce
and it's going to be so good.
227
00:13:15,795 --> 00:13:20,099
♪
228
00:13:20,099 --> 00:13:22,334
Ah! Look at my roast.
229
00:13:22,334 --> 00:13:25,638
It's ready to go.
Nice and tender.
230
00:13:25,638 --> 00:13:26,839
Look at that.
231
00:13:26,839 --> 00:13:29,542
Yeah. All that caramel.
232
00:13:29,542 --> 00:13:34,313
I'm just going to set it aside
so it rests for a little bit.
233
00:13:34,313 --> 00:13:36,749
Mm, this is going to be good.
234
00:13:36,749 --> 00:13:40,853
Going to cover it here for a
little bit.
235
00:13:40,853 --> 00:13:43,055
And now I'm going to work on my
sauce.
236
00:13:43,055 --> 00:13:46,158
I'm using a submersion blender.
Check this out.
237
00:13:46,158 --> 00:13:51,130
(Whirring)
238
00:13:51,130 --> 00:13:54,166
So much flavour in here.
Like, you get that marinade,
239
00:13:54,166 --> 00:13:55,167
the wine,
240
00:13:55,167 --> 00:13:57,303
all the juices of the meat.
241
00:13:57,303 --> 00:14:00,806
Oh, and especially the caramel
of the papelon.
242
00:14:00,806 --> 00:14:02,374
I don't really want to lose any
of that.
243
00:14:02,374 --> 00:14:06,579
(Whirring)
244
00:14:06,579 --> 00:14:08,414
Okay, that's ready.
245
00:14:08,414 --> 00:14:10,282
My meat is resting.
246
00:14:10,282 --> 00:14:12,518
Now I'm going to work on my
tajadas.
247
00:14:12,518 --> 00:14:16,789
And tajadas are sweet, ripe,
deep-fried plantain.
248
00:14:16,789 --> 00:14:18,891
They kind of look like a banana.
249
00:14:18,891 --> 00:14:22,428
They're actually cousins, but
they're not the same.
250
00:14:22,428 --> 00:14:27,299
You have to fry the plantains or
cook them somehow
251
00:14:27,299 --> 00:14:28,667
before eating them.
252
00:14:28,667 --> 00:14:37,743
♪
253
00:14:37,743 --> 00:14:40,613
See that? Nice and golden.
254
00:14:40,613 --> 00:14:44,016
All those sugars have cyclized.
255
00:14:44,016 --> 00:14:46,018
Oh, Venezuelan classic.
256
00:14:49,655 --> 00:14:52,725
And now for the moment I've been
waiting for.
257
00:14:52,725 --> 00:14:55,461
Ah! Look at that.
258
00:14:55,461 --> 00:14:56,896
Look at that roast.
259
00:14:56,896 --> 00:14:58,464
Ah.
260
00:14:58,464 --> 00:15:01,734
All the juices, all the
flavours.
261
00:15:01,734 --> 00:15:04,169
I can smell the caramel.
262
00:15:04,169 --> 00:15:06,839
Oh.
263
00:15:06,839 --> 00:15:08,274
Oh yeah.
264
00:15:08,274 --> 00:15:18,284
♪
265
00:15:22,154 --> 00:15:24,423
Mm. So good.
266
00:15:24,423 --> 00:15:25,457
The meat is nice and tender.
267
00:15:25,457 --> 00:15:28,093
The caramel is there.
268
00:15:28,093 --> 00:15:31,230
The sauce is nice and thick.
269
00:15:31,230 --> 00:15:35,668
This dish right here takes me
back to my school days.
270
00:15:35,668 --> 00:15:39,471
I remember just coming from
school at almuerzo time,
271
00:15:39,471 --> 00:15:40,873
at lunch time,
272
00:15:40,873 --> 00:15:43,943
and it would be just-- the
smells would be in the house,
273
00:15:43,943 --> 00:15:46,145
and my Mom would be just like,
making asado negro
274
00:15:46,145 --> 00:15:48,514
and this would be on a plate.
275
00:15:48,514 --> 00:15:51,784
Mm. Takes me back. Way back.
276
00:15:51,784 --> 00:15:54,787
♪
277
00:15:57,356 --> 00:16:07,433
♪
278
00:16:11,236 --> 00:16:13,439
JUAN PABLO:
Italians have tiramisu.
279
00:16:13,439 --> 00:16:17,276
Latin-Americans have torta tres
leches.
280
00:16:17,276 --> 00:16:22,081
A moist sponge cake soaked in
sweet creamy sauce.
281
00:16:22,081 --> 00:16:26,852
I've separated some eggs because
fluffy eggs, fluffy cake.
282
00:16:26,852 --> 00:16:34,093
♪
283
00:16:34,093 --> 00:16:36,895
And I'm just going to wait for
those egg white to go very,
284
00:16:36,895 --> 00:16:39,498
very fluffy before I add my
sugar.
285
00:16:39,498 --> 00:16:48,507
♪
286
00:16:50,275 --> 00:16:52,277
Little touch of vanilla.
287
00:16:54,480 --> 00:16:56,482
Then the flour.
288
00:16:59,251 --> 00:17:02,021
And, I don't want to whisk too
much 'cause I don't want to lose
289
00:17:02,021 --> 00:17:05,090
the air in the batter.
290
00:17:05,090 --> 00:17:07,092
Okay, this is done.
291
00:17:12,231 --> 00:17:13,365
Take it out.
292
00:17:13,365 --> 00:17:17,703
I have this pre-greased mould
here.
293
00:17:17,703 --> 00:17:20,239
I'm just going to put it in
there.
294
00:17:23,275 --> 00:17:26,412
And ready. Now I'm just going to
put this in the oven.
295
00:17:26,412 --> 00:17:31,583
♪
296
00:17:31,583 --> 00:17:36,088
Tres leches means three milks:
evaporated milk,
297
00:17:36,088 --> 00:17:38,590
condensed milk, and whole milk.
298
00:17:38,590 --> 00:17:41,894
And you thought we were done
whisking. Well, think again,
299
00:17:41,894 --> 00:17:43,162
'cause we have the merengue.
300
00:17:43,162 --> 00:17:46,799
You can't have tres leches
without the merengue.
301
00:17:46,799 --> 00:17:56,809
♪
302
00:17:59,478 --> 00:18:02,047
I'll give you a little trick:
I know when it's ready,
303
00:18:02,047 --> 00:18:04,583
check this out.
304
00:18:04,583 --> 00:18:07,019
Doesn't fall.
305
00:18:07,019 --> 00:18:08,554
Now for some corn syrup.
306
00:18:08,554 --> 00:18:16,395
♪
307
00:18:16,395 --> 00:18:18,130
See that?
308
00:18:18,130 --> 00:18:21,233
Stiff peaks.
My merengue is done.
309
00:18:21,233 --> 00:18:22,935
So, I'm going to let it cool in
the fridge for a little bit.
310
00:18:22,935 --> 00:18:25,871
And I'm going to get another
cake that's ready.
311
00:18:29,374 --> 00:18:32,478
Now I just need this cake to
cool off for a bit.
312
00:18:32,478 --> 00:18:33,612
And while that's cooling off,
313
00:18:33,612 --> 00:18:35,814
I'm going to prepare my tres
leches.
314
00:18:35,814 --> 00:18:38,550
Three levels of sweetness,
315
00:18:38,550 --> 00:18:40,519
three levels of cream.
316
00:18:40,519 --> 00:18:48,827
♪
317
00:18:48,827 --> 00:18:50,896
And last but not least,
condensed milk.
318
00:18:50,896 --> 00:19:00,072
♪
319
00:19:00,072 --> 00:19:03,675
It's going to make my tres
leches nice and creamy,
320
00:19:03,675 --> 00:19:06,044
nice and sweet.
321
00:19:06,044 --> 00:19:09,948
Remember I told you,
Venezuelans, we like out sweets.
322
00:19:09,948 --> 00:19:18,257
♪
323
00:19:18,257 --> 00:19:21,160
My cake is ready.
324
00:19:21,160 --> 00:19:23,695
Oh yeah.
325
00:19:23,695 --> 00:19:27,933
♪
326
00:19:27,933 --> 00:19:31,036
Oh yeah. See that? Nice and
spongy.
327
00:19:31,036 --> 00:19:34,306
And you see my cake is not
perfect, that's totally okay
328
00:19:34,306 --> 00:19:35,774
because we're covering up with
the merengue,
329
00:19:35,774 --> 00:19:38,844
so nobody's going to notice.
330
00:19:38,844 --> 00:19:41,346
Now for the fun part.
331
00:19:41,346 --> 00:19:44,783
We've got the tres leches.
332
00:19:44,783 --> 00:19:46,418
I'm going to give you a little
trick:
333
00:19:46,418 --> 00:19:48,754
if you fork it a little bit,
334
00:19:48,754 --> 00:19:52,858
all the leches are going to
right into the cake.
335
00:19:55,794 --> 00:19:59,097
Yeah.
336
00:19:59,097 --> 00:20:09,107
♪
337
00:20:10,442 --> 00:20:13,078
I got my meringue.
338
00:20:13,078 --> 00:20:14,846
And see my cake? See that?
339
00:20:14,846 --> 00:20:16,615
It's nice and spongy.
340
00:20:16,615 --> 00:20:19,418
It soaked up all the the leches.
341
00:20:19,418 --> 00:20:23,121
Going to add some little bit of
merengue. Here we go.
342
00:20:25,424 --> 00:20:26,658
Nice.
343
00:20:26,658 --> 00:20:28,660
Look at that.
344
00:20:28,660 --> 00:20:30,662
And now, for some extra drama.
345
00:20:32,998 --> 00:20:34,700
Some flame. Here we go.
346
00:20:34,700 --> 00:20:44,543
♪
347
00:20:44,543 --> 00:20:46,678
Ready for my tres leches.
348
00:20:51,049 --> 00:20:52,084
I'm going to try this cake.
349
00:20:52,084 --> 00:20:55,087
Ah!
350
00:20:55,087 --> 00:20:57,823
Mm. So good.
351
00:20:57,823 --> 00:21:01,827
The cake is so spongy that it
soaked up all the leches,
352
00:21:01,827 --> 00:21:04,896
all the milk. I can taste the
sweetness of the condensed milk.
353
00:21:04,896 --> 00:21:08,700
It's all there.
It's nice and creamy.
354
00:21:08,700 --> 00:21:11,436
Mm.
355
00:21:11,436 --> 00:21:16,275
I tell you, the merengue on top
it just adds that
356
00:21:16,275 --> 00:21:18,277
extra bit of sweetness.
357
00:21:20,212 --> 00:21:22,881
Mm.
358
00:21:22,881 --> 00:21:26,485
Tres leches, a true
Latin-American classic.
359
00:21:27,719 --> 00:21:29,988
♪
38948
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