The Art of Crafting Cheeseburger Terrine in Jell-O

I'm going to shake horizontally. That seemed to work in my last video. And second, I'm going to try the hot towel technique. I'm going to use some hot water on a dish towel and see if I can coax it out of here. All right, let's slide this up and see what I got. You can see my little burgers inside there - you see them glisten now. I'm gonna just dump that over and use this hot towel. Okay, now we're gonna lay that on top. I'm allowed that to warm the pan up a bit. I've done the technique; we're actually dunking the pan into some hot water, but then I find that there's a little bit too much melting for my liking. So, I'm hoping this would be the proper amount of heat and shake horizontally. Oh, I did hear something - no, that wasn't the Train. Okay, let's do that again. Give her a little gelatin, a little warm hug - I hear flapping, but I think that's just the dish towel. All right? Yeah, a little more heat. Maybe my water's not quite hot enough. Water, I've done several of these jell-o's, and I'm certainly not a pro when it comes to this old molding process. Certainly, it worked out; oh you want to come out - you do. Maybe I needed to add more on the sides. Okay, let's try that technique where it's kind of pull it away from the sides. Forgot to do that. Yeah, it's binding on the sides that's it. Okay, so push it away from the sides now. Let's try it; towels that flapping sound is just so come out right. It's more hot water bath. Soh oh look! Yes, she's coming out there - it's cheeseburger terrine. Look at its slide. Oh my goodness, look at this. Cheeseburger big cheeseburger in jello. So weird is it amazing; three cheese pickers encased in jello. It's like Hanin carbonite except it's jumped in and cheeseburgers.

All right, let's cut this thing. I'm gonna cut myself a nice slice. Oh my gosh, using a little sawing motion here - trying to keep the integrity of the burger. Okay, ready for the reveal; there it is. The burger terrine. Oh my god, all right let's give this a taste. Autumn center slice here. Doink. All right, all righty let's give the cheeseburger jello a taste. It actually looks pretty good. Looks like some of the gelatin that went between the burger and the bun but there's the cheese there's the burger there's my onion tomato lettuce and bun I would have liked a little bit thicker layer of gelatin right here that's why I poured the initial layer but perhaps the warmth of the bun melted through if I were doing this again. I would make sure that my cheeseburgers are completely cool all right let's give this a go.

Strangely, all right here we go get the lucky mozzarella. Hmm - ma'am. That's very odd the flavors are great. It tastes like a delicious cheeseburger; it's the jello action that's going on there that makes it seem very very strange. The texture is just like jello, alittle bit firmer than your typical jello but the flavor is savory. It tastes like chicken broth because we added chicken broth but the combination with the cheeseburger actually works because it's savory and savory. It's just an textual issue. The jello and the hamburger are very odd textures. The bread unsurprised actually does not get soggy - it's still white and fluffy not soggy at all. The lettuce of course is not as crisp as it once was. The flavors are all very much cheeseburger and cheeseburger texture just surrounded by some very very firm chicken-y flavored jello. It actually doesn't taste bad; it's a textual thing. I think it would really repulse a lot of people but I think it's super fun; I think it's super silly. I think it would be amazing to take this to a party and people would be flabbergasted amazed intrigued, and would have to taste it because it's just - look at this! I love it! I should try to eat this like a burger. Hmm! That's actually an improvement if we eat it like a burger, it's more like a burger. Mm-hmm.

So thanks again to Marty McBrundlefly for the inspiration. Thank you guys so much for watching! I hope you guys enjoyed that one; I hope you guys learned something. If you want to share a recipe with me, please do so on social media. You can find me there. Share this video with your friends and I shall see in my next one!

"WEBVTTKind: captionsLanguage: enGreetings my beautiful lovelies! Hi, it's Emmy. Welcome back!Today, I'm going to be making a cheeseburger aspic.Now an aspic is a molded jello, usually meat-based, clear gelatin that sometimes has either meats,or vegetables suspended in this clear jelly.So, I've never made an aspic before, but I have made plenty of retro jello recipes --if you've missed those videos, I'll put a playlist there, and down below.There is just something magical and mysterious about jello,something about the wobbly transparency that I am just fascinated by.So today's recipe was inspired by Marty McBrundlefly on Twitter who sent me his versionof the cheeseburger aspic which he saidhe dreamt after he watched my tuna jello video.So he tweeted me an image of hiscreation, and I knew I had to make my own version.And it helps if you have a moldlike this. Now I found this years and years ago in a thrift store.I believe it's a terrine mold to make pâtés, or an aspic mold -- just based on its shape.I love this thing. I don't use it to make aspics.This is actually the first aspic I've ever made.I actually use it for homemade ice cream, and just all kinds of great, great things.If you ever find one like this, I recommend it. It's by Mirror.So, this I made yesterday. Let me walk you through the steps of how Igot it to this stage.So, for a container this size, you're going to need six cups of gelatin.So you can need six envelopes of unflavored gelatin;you're gonna sprinkle the gelatin on top of about a half a cup of water.Set that aside, and allow it toabsorb all that water and bloom.Meanwhile, in a saucepan we're going to bringfour cups of chicken stock to a boil;along with two and a half cups of water.So once that starts to get hot, we'regoing to add our gelatin, and then bringthis to a boil to make sure the gelatinis completely dissolved. So now that ourgelatin is prepared, we're gonna take ourmold, and put two cups of the gelatin inthe bottom of it. I'm gonna place that inthe refrigerator and allow it to set up.Okay, so while that's setting up, we canprepare our burgers. And this is how Ilove to make burgers: I use a cast-ironskillet and I love to do the smashtechnique. I love a thin burger with a nice crust.Get the pan nice and screamin' hot;put your meat down and then take a spatulaand smash it nice and flat.Liberally salt and pepper that. After a coupleminutes we're gonna scrape the pan andflip it over, and you should have a nicecrust on top.And if you want to make these a cheeseburger,then go ahead and add a couple slices of American cheese,and then put a lid on it, and just let itsteam for about thirty seconds until the cheese is fully melted.So for theburgers to accommodate this mold I'musing slider buns and you can addwhatever condiments or vegetables youlike I'm adding onion tomato lettuce sonow that the burgers are assembled wecan check on our gelatin and it shouldbe either firm or pretty thick to thetouch then we're gonna take our burgersI'm gonna invert them and place three ofthem inside of the mold we're doing thisupside down because we're going tounmold it and then reverse so if youmight want to give your burgers a littlebit of a squeeze because we want to makesure that it fits into the mold nextwe're gonna take about two cups of ourcool gelatin and pour it around and over our burgers.We wanna make sure we get into allthe nooks and crannies.Okay, then we're going to pop this back in the refrigerator again,and allow it to set up a little bit more --that takes about twenty minutes, orso. Then we're gonna take it out againand once that's gelled up, then we'regonna add our final layer of gelatin.Now we're gonna place this whole thing into the fridge and allow it to set upat least for four hours. I did mineovernight, so this is where we are now:we have three cheeseburgers suspended ingelatin. I can't wait to see how this turned out.So if you've watched any ofmy retro jello recipes you know that Ialways find it challenging getting thesejellos out of the mold; but lots of youhave chimed in and offer differenttechniques to try to get the jello out.First things first, I'm going to shakehorizontally. That seemed to work in my last video.And second, I'm going to trythe hot towel technique. I'm going to usesome hot water on a dish towel and seeif I can coax it out of here. All rightlet's slide this up and see what I gotwooo you can see my little burgersinside there you see them glisteny nowI'm gonna just dump that over and usethis hot towelokay now we're gonna lay that on top I'mallowed that to warm the pan up a bitI've done the technique we're actuallydunk the pan into some hot water butthen I find that there's a little bittoo much melting for my liking so I'mhoping this would be the proper amountof heat and shake horizontally oh I didhear something no that wasn't the Trainokay let's do that again give her alittle gelatin a little hug a littlewarm hug I hear flapping but I thinkthat's just the dish towel all rightyeah a little more heatmaybe my waters not quite hot enoughwater I've done several of thesejell-o's and I'm certainly not a prowhen it comes to this old moldingprocesscertainly it worked out oh you want tocome out you do maybe I needed to addmore on the sides okay let's try thistechnique where it's kind of pull itaway from the sides I forgot to do thatyeah it's binding on the sides that's itokay so push it away from the sides nowlet's try it towels that flapping soundis just so come out right it more hotwater bathsoh oh lookyes she's coming out thereit's cheeseburger terrine look at itslide oh my goodness look at thischeeseburger big cheeseburger in jelloso weird is it amazing three cheesePickers encased in jello it's like Hanin carbonite except it's jumped in andcheeseburgers all right let's cut thisthing I'm gonna cut myself a nice sliceoh my gosh using a little sawing motionhere trying to keep the integrity of theburger okayready for the revealthere it is the burger terrine oh my godall right let's give this a taste autumncenter slice here doinkall right all righty let's give thecheeseburger jello a taste it actuallylooks pretty good looks like some of thegelatin that went between the burger andthe bun but there's the cheese there'sthe burger there's my onion tomatolettuce and bun I would have liked alittle bit thicker layer of gelatinright here that's why I poured theinitial layer but perhaps the warmth ofthe bun melted through if I were doingthis again I would make sure that mycheeseburgers are completely cool allright let's give this a go so strangeall right here we go get the lucky mozzhmm ma'am that's very odd the flavorsare great it tastes like a deliciouscheeseburgerit's the jello action that's going onthere that makes it seem very verystrange the texture is just like jello alittle bit firmer than your typicaljello but the flavor is savory it tasteslike chicken broth because we addedchicken broth but the combination withthe cheeseburger actually works becauseit's savory and savory it's just atextural issue the jello and thehamburger are very odd textures thebread unsurprised actually do not getsoggy it's still white and fluffy notsoggy at all the lettuce of course isnot as crisp as it once was the flavorsare all very much cheeseburger andcheeseburger texture just surrounded bysome very very firm chicken-yflavored jello.It actually doesn't taste bad -- it's a textural thing. I think it would really repulse a lot of people,but I think it's super-fun;I think it's super silly; I think itwould be amazing to take this to a party,and people would be flabbergasted; amazed;intrigued; and would have to taste itbecause it's just -- look at this!I love it!I should try to eat this like a burger.Hmm!That's actually an improvement! If we eatit like a burger, it's more like a burger.Mm-hmm.So thanks again to MartyMcBrundlefly for the inspiration!Thank you guys so much for watching! I hope youguys enjoyed that one; I hope you guyslearned something; if you want to share arecipe with me, please do so on socialmedia; you can find me there; share this video with your friends; and I shall see in my next one!Toodle-oo! Take care! Byee!!\n"