Squarespace: The Platform Behind the Babish Culinary Universe

The Babish Culinary Universe is built on the powerful platform of Squarespace, which has been instrumental in bringing this online culinary empire to life. With Squarespace's all-in-one approach to website building, including domains, analytics, and SEO tools, it has enabled the team behind Babish to create a cohesive and engaging online presence that showcases their recipes, cooking techniques, and stories.

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On the Babish Culinary Universe website, you'll find a treasure trove of recipes, equipment lists, news, and updates all beautifully designed. The team uses Squarespace to build both Basics with Babish and bingingwithbabish.com, which have become hubs for foodies and fans alike. With Squarespace's support, the team can easily share their culinary creations, cooking methods, and stories, making it easier for audiences to connect with them.

Sponsored Episode: Water Tribe Noodles

In this sponsored episode of Anime with Alvin, the team is making Water Tribe noodles from The Legend of Korra. This dish features green noodles in a clear broth, showcasing the resourceful approach of the Water Tribe people who make the most of their seafood and vegetable resources. To achieve the authentic flavor and texture of the noodles, the team uses a combination of Chinese cooking wine and aromatics to season and marinate the codfish bones.

Preparing the Aromatics

To start preparing the aromatics, Alvin slices up two one-inch knobs of ginger and cuts three green onions into roughly three-inch pieces. These ingredients are then fried in a large pan with about a tablespoon of oil until they're slightly aromatic, not overcooked. The fish goes in next, followed by water that floods the pot until just enough to cover it. The mixture is brought to a boil and then reduced to a gentle simmer for 30-45 minutes, allowing the fish's flavor to infuse the broth and removing any scum from the surface.

Making the Spinach Noodles

For the spinach noodles, Alvin starts by cooking a cup of hot water and three cups of spinach. After the spinach cooks down and shrinks to almost nothing, it gets strained and thrown into a blender with a tablespoon of the spinach cooking water. This blend is then processed until it becomes a smooth, spinach puree that requires some aggressive blending to pulverize the fibers.

Creating the Dough

The dough for the noodles starts by combining two cups of all-purpose flour on a workable surface. Alvin adds in a teaspoon of salt and one teaspoon of spirulina or kelp powder, as he guesses the Water Tribe would use these resources to create various forms of seaweed-based products. The blend is then slammed into the bowl to extract every last bit of pureed spinach from inside it before being kneaded by hand until the dough becomes smooth and green.

Kneading the Dough

After kneading the dough, Alvin and his team have a nice, pliable mixture that's ready for shaping into noodles. The process involves some gentle stretching and folding to develop the gluten in the flour, creating a strong and elastic dough that will hold its shape well.

Cooking the Fresh Noodles

Since the noodles are fresh, they only need to cook in a pot of salted boiling water for approximately two minutes before they're tender. Alvin carefully removes the noodles with a scooper and serves them in a large ladle full of the clear stock.

Serving and Enjoying

The final step is serving the dish in a bowl, where the clear broth bathes the green noodles, making them shine in the light. There's something about naturally colored food that makes Alvin want to eat it just a bit more, as if the color somehow amplifies the flavor. This Water Tribe noodle dish feels like something his grandparents would make and enjoy on a day-to-day basis.

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The Babish Culinary Universe is supported by Squarespace, which has been instrumental in bringing this online culinary empire to life. With its all-in-one platform for building websites, including domains, analytics, and SEO tools, Squarespace enables the team behind Babish to create a cohesive and engaging online presence that showcases their recipes, cooking techniques, and stories.

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"WEBVTTKind: captionsLanguage: en- This episode issponsored by Squarespace.I used Squarespace to buildboth Basics with Babishand bingingwithbabish.com.On the sites, you'll findrecipes, equipment lists,other news and updatesall beautifully designedif I do say so myself.Get 10% off your first Squarespace orderby visiting squarespace.com/babish.- So how do you like it?- Mm, it's deliciousand totally authentic.I didn't realize how muchI missed Water Tribe grub.- That's great 'causethis is my favorite joint.See, you love Water Tribe food.I love Water Tribe food.Just another reason weare so great together.- They are good noodles.- Hello there.Welcome back to anotherepisode of Anime with Alvin.Today, we'll be makingthe Water Tribe noodlesfrom The Legend of Korra,a dish that features greennoodles in a clear broth.This is spinach.Due to the fact thatthis is the Water Tribe,we're gonna be taking a seafoodand vegetable heavyapproach today for this dishand I'd wager that thepeople of that tribeare a resourceful bunch notletting anything go to waste.So we have here the bonesand carcass of a codfish.This get seasoned andmarinated rather quicklywith a pinch of saltand about two tablespoonsof Chinese cooking wine.This is a pretty commontechnique in Chinese cuisineto eliminate the raw orfishiness of the fish.Set it aside for about justfive to 10 minutes or so.For aromatics, I'm slicing upabout two one inch knobs of gingerand cutting three green onionsinto roughly three inch pieces.Pretty large chunks here.Into a large pan goes inabout a tablespoon of oil.The ginger and scallions are friedjust until they're slightlyaromatic, not overcookedthen the fish goes in.Water floods the potuntil just enough to coverthen brought to a boil and thenreduced to a gentle simmer.This goes for about 30 to 45 minutesso that the fish's flavorcan infuse the brothand any scum to thesurface can be removed.After a simple sievethrough a mesh strainer,we have nicely clean,fresh, aromatic fish stock.For the spinach noodles,we're gonna start on thestove with a cup of hot waterand three cups of spinach.After the spinach cooks downand shrinks down to apile of almost nothing,this gets strained andthrown into a blender.A tablespoon of the spinach cooking waterhelps this blend intosomewhat of a spinach pureewhich does take some aggressive blendingto make sure the fibersare all pulverized.For the dough, we'restarting with two cupsof all-purpose flour dumpedonto a workable surface.Oh, I forgot one step.Go back.This goes back into the bowlso we can go ahead andadd our dry ingredientswhich is a teaspoon of saltand one teaspoon ofspirulina or kelp powder.I'm guessing since theWater Tribe has accessto a lot of seaweed,they'd be able to turn thisinto many different forms,one of which is a driedpowder that we can use.After slamming the blenderto get out every little bitof pureed spinach from inside it,that gets dumped in as well.This gets kneaded by handuntil the dough is smooth and green,about five to 10 minutes.And because this dough is rather funand spongy to work with,I asked Rachel to alsohelp me knead a little bitso she could feel the joy of this dough.Rachel is an incrediblyculinary talented personthat helps us with pretty much everythingwe do here on the showand once she's workedher magic on this dough,we have a nice beautiful greenslightly speckled ball of doughthat is soft and springy to the touch.This is actually a Chinesespinach noodle methodthat my grandpa used todo and at this stage,this green ball of dough gets restedfor about 15 minutes wrapped up of course.Once the gluten hassome time to chill out,this gets divided into a coupleof dough sections flattenedand with our pasta machinerolled out until it's aboutan eighth of an inch thick.After going through the settings,I like to fold it over each otherand do the whole process againjust so that the glutenis laminating itself.This creates a firmer, bouncier noodlethat I personally preferin my noodle dishes.We're using the fettuccineattachment todayas the noodles from theshow do look quite thickand I enjoy a nice thicknoodle for mouthfeel.Once all of the dough has beenturned into little strandsof green goodness,they get dusted with a little bit of flourso they don't stick to each other too muchand then we return back to the stove.Since these are fresh noodles,they only need to cook in apot of salted boiling waterfor approximately two minutesbefore they're tender.All right, I'm gonna go aheadand fish out thesenoodle with this scooper.Oh, oh, yeah, there's, thatwas supposed to go in first.Okay, once all of the noodleshave been cooked thoroughlyand the color haschanged ever so slightly,it's time to serve.A large ladle full of the clear stockis the bath in which ournoodles will go hang out in.There's something aboutnaturally colored foodthat makes me wanna eat it just a bit moreand just wiggling aroundthese green noodlesand watching them shine in thelight got me a little hungry.I'm not really quitesure how to explain itbut this just tastes right.It just tastes like a nicefish stock with good noodles.That's simply it, nothing crazyand it definitely feels like somethingthat the Water Tribe wouldeat on a day-to-day basis.It's cheap, easy to make, resourcefulbut overall, very, very comforting.It feels like somethingmy grandparents would makeand if they were here today,I'm sure they'd likethe bowl I made as well.- Thanks again to Squarespacefor sponsoring today's episode.They've been a great partnerin supporting the Babish Culinary Universeand bringing my websites to life.From websites to online storesto domains and analytics,Squarespace is the all-in-one platformfor you to build your online presence.They also have SEO tools sothat your site is getting foundin search by more people more often.If you wanna try it for yourself,you can start your free trial todayby visiting squarespace.com/babishto get 10% off your first purchase.(calm music)\n"