How I Make All Of The Classic New York Deli Salads

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****PRINT RECIPES WITH INSTRUCTIONS AND PROCESS SHOTS****
NY deli potato salad: https://www.sipandfeast.com/new-york-deli-potato-salad/
NY deli macaroni salad: https://www.sipandfeast.com/new-york-deli-macaroni-salad/
NY deli tuna salad: https://www.sipandfeast.com/new-york-deli-tuna-salad/
NY deli egg salad: https://www.sipandfeast.com/egg-salad/
NY deli chicken salad: https://www.sipandfeast.com/new-york-deli-chicken-salad/
NY deli coleslaw: https://www.sipandfeast.com/new-york-deli-coleslaw/
Rice pudding: https://www.sipandfeast.com/rice-pudding/

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Billy Mark: @bluecrestproductions

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Today we’re going to do a deli compilation. So many of you have enjoyed these deli recipes over the last couple of years. We’ve received hundreds of emails about these recipes because they satisfy an itch and they um solve a problem where there is just not a lot of information about how to make these recipes online. I worked in a few delies when I was young. I uh watch like a hawk how they do it and they all do it pretty much the same way. So, without further ado, we’re going to get into the first video, which is how to make New York deli potato salad and how to make New York deli macaroni salad. One more thing before before we get into this video. Um, I used regular mayonnaise when I made these. You can buy heavy mayo if you want to want it to be exactly like a New York deli. They’re all using heavy mayo. You can find it in restaurant supply stores, online restaurant supply stores, or Amazon. The smallest container I’ve ever seen is a gallon. Okay, so you will have a lot of mayo on your hands if you want to go that route or maybe split it with a friend. But the regular mayo is fine, too. Macaroni salad and potato salad coming up right now. So, the quintessential New York deli salads. Uh, I would say even more so Long Island probably than than the city. They’re all going to make it almost exactly like this. The trick is in the brine. A lot of recipes you’ll see online don’t have it. They’re missing it. As far as all the ingredients I have here, this is the one for potato salad. This is all the stuff for the mac salad. So, you can actually see how almost everything is the same here. They both have the exact same amount of salt. There’s a little bit more pepper in the potato salad. And basically, the difference in proportions here is just because we’re using 3 and 12 lbs of potatoes. Then we have one lb of elbow macaroni. Pasta absorbs liquid a little bit more. So, we’re actually going to use a little bit more liquid. They both have Helman’s mayo. It’s the only type of mayonnaise you’re going to find used here. As far as the potatoes go, the potatoes are actually very important. You want a waxy potato. You can use Yukon Gold. And if you look at the printed recipe, I use them. So, Yukon Gold are kind of in between of a waxy and a dry potato, but these are better. If you’re using a different potato that’s less waxy, would you do it to less than fork tender? Yeah, it’s a good question. Maybe a minute or two less. Definitely don’t use Idaho or rusted potatoes, though. It’ll be ruined. It won’t. There’s no way to use those. What we’re going to do here is we’re going to prepare both brines. The secret to making these salads the way delies do it, and I worked at four delies, guys, in the span of 20 m. They all do it the same, all of them. The key to doing this correctly is it’s the brine and letting the potatoes sit in the brine. The longer you let it sit in the brine, the sweeter it’s going to get. Instead of telling you exactly how much I have in each one of these, we do have a half a cup of grated onion in both. But all the other things are just a tiny bit different. I’ll tell you exactly what they are when we make it. So, let’s make those brines right now. Again, like I said in the beginning here, I said in the monologue, you really want to let this go 24 48 hours. For simplicity sake, I have them going for only 24 hours or even less. I did a batch yesterday that’s in the fridge. What we want to do here is we want to boil these. Just fill it up with water and boil them until they’re fork tender. So, we’ll make the brine for the potatoes first. Tara just asked, “Am I going to boil the pasta?” You can boil the pasta, too, guys. Both of these, the potatoes and the pasta. Boil your pasta, cook it only to al dente. And these elbow macaroni, they only take like 5 minutes. You can do them in advance because you want to you’re going to run it under cold water. You’re going to run your pasta under cold water to stop the cooking. This is the brine for the potato salad, guys. I have 1/4 cup of sugar. I have 1/4 cup of white vinegar. This is just regular white vinegar. This is the vinegar you’re going to see every single deli use. 1/4 cup of vegetable oil. This is also what you’re going to see every deli use. I know it’s crazy, right guys? Vegetable oil. The oil is going to help with the creaminess, the smoothness, the viscosity. It’s going to stay there. We have 1 and 1/4 teaspoons of salt I’m using. Not kosher salt, just salt. Fine sea salt or any any fine salt. This is a teaspoon of white pepper. You can absolutely use black pepper, but if you use white, it’ll just look white the whole time. And deli salad, potato salad, klelaw, all of them are the most boring salads you’ve ever seen in your life. And what did you see today when you went to go get some containers for us, Tara? Like the macaroni salad just had macaroni and and the brine. The potato salad just had the potatoes and the brine. It did not have the diced bell pepper, which I know a lot of delies do have that in the macaroni salad. I know sometimes for kleslaw they’ll add carrot, shredded carrot and that’s what I did on the coleslaw and then I did the pepper on the on the mac. So this is a quarter cup of aqua just regular water. Okay guys and this is that onion that we grated before. Just grate exactly a half a cup. It’s going to be mostly liquid that gives it tang. It’s the vinegar, the sugar and and that onion that give the tang. A lot of times you’ll see recipes with like sour cream and all that. I’m not saying that some delies don’t do it. All four of them that I worked at, none of them did it that way. So, we’re just going to combine this into this really sweet liquid. And that will give it that characteristic sweet flavor. That’s our potato salad brine. Let’s make the macaroni salad brine. Okay. Everything’s the same here. Uh ingredients, the liquid amounts are a little different. What What do we got, Tara? We have 1/3 of a cup of white vinegar, 3 tablesp of water, there’s 3 tablesp of vegetable oil. Sometimes the deli would they would hold off on the oil until the next day. You don’t it doesn’t matter. That’s a half a cup of grated onion. Third of a cup of sugar. More sugar in this one, guys. More. It’s just more of a sweet brine in the mac. And then what do we got? A little bit less pepper. Right. There’s a/ teaspoon of white pepper. Yep. And 1 and 1/4 teaspoons of fine sea salt. Okay. So, you can see how everything is very very similar. Now, you can you you have a choice here. You can do your pasta overnight in here and you can hold off on your vegetables or you can just add them. Now, you’re probably going to have leftovers with this for a few days and the leftovers will stay fine. They’ll be great. It might clump a tiny bit and you know, you can make up mix up a little bit of brine or you can save some of your brine because we’re going to drain those potato brine. So, you’ll have it left over if you want and then you can mix it right in again to smooth it out again. So, I probably have a little too much pepper here. I’m putting a little bit of creativity into mine. Though, you will see some delies that do this. So, I took like one side, one and a half sides of a green bell, one and a half sides of a red, and just one rib of celery. All right. So, we’ll just add that all in there, too. And like I said, you don’t have to put this in now. This can go in at the end when you’re finishing it. All right, guys. That only took about 13 minutes for those potatoes, but depending on what size potato you buy. They’re all going to be different. I’m going to dump them right now. They’re super hot. You can cool them a little bit right now, but you don’t really want to make them super cold because we want to be able to just pop those skins off easily. 3 and 12 lbs of potatoes. They’re hot to the touch, but then you can just take a cloth here and just pull them off. It’s not the easiest thing to do, but by doing this, you’re going to keep a lot more of your potato than if you were to peel these little tiny potatoes from the get- go. All right, so there’s a peeled potato. Do all the rest, and then we’re going to slice these really thin. Everything is set. The pasta has been boiled. The potatoes have been peeled. And here is my pasta that I cooled off. stop the cooking process. So, we made a little bit more liquid here and you can see some of it down there. The pasta, even though it’s we’ve cooled it off, it’s still going to absorb it. So, after 24 hours, this one is going to be pretty much dry in there, and then we can mix our mayo straight in. So, what we want to do here with this is just cover it with plastic wrap, get it in the fridge, ideally 24 hours or even 48 hours before you mix it with mayo. But, we’ll do this for like an hour now. All right, guys. So, the potatoes, I have a mandolin here. Uh, this works great. The potatoes that are this size, like the really small ones that I have here, these can just go straight on. Even the biggest ones I have, if you were to, if you did use uh, Yukon Gold, which in the one on the site, you’ll see that I cut them into chunks. So, which pretty much I brought them down to maybe this size or even smaller, but for now, I’ll do a mandolin. You know, this isn’t exactly the easiest thing to do here. So, you can start like with two or three and just poke. you know, you have the holes here, this thing. So, this is your protecting guard so you don’t cut your fingers off. Okay? And then just down. [Music] So, you can see how thin the pieces are. Okay? And because we use the waxy potatoes, they still hold their shape. Now, if this is too big of a piece for you, just cut the potatoes in half again on your larger ones. Then, just line them all up. Or don’t even use the mandolin. Just do it all with a knife. Just take your time really thin. But these potatoes, if I can lock onto them, they’re even though they’re fork tender, they tend to really hold their shape. Okay, guys. All of our potatoes, lots of them right here. [Music] The potatoes are going to release more liquid as they sit in the fridge. about the halfway point, I just come in and I’ll just mix everything up again like this, just so the potatoes are all getting evenly touched with the brine. Okay, guys, it hasn’t been long enough, but it’s enough for you. Uh, you have to just take my word for it that it is better if you go 24 or 48 hours before you mix it with mayonnaise. That means you put it in the fridge for 24 48 hours. The potatoes give off liquid versus the macaroni absorbs liquid. So, if you were to do that 24 48 hours, your pasta would be extremely dry. There would be nothing in there versus this would have a ton of liquid in there. So, I just have a a bowl for my liquid and a strainer. If you have a bigger strainer, it would be better. If you don’t do this, what’ll happen is it’ll just be too liquidy, and you don’t want it to be that way. You want it to be more mayoy. This is going to be the final bowl that we use because that this bowl is not big enough. So, just keep putting your potatoes in here as you do this. If you do do 24 48 hours, you’re going to be left with a lot of liquid, and you must must remove it. Okay. And yeah, so that’s the liquid there. We’ll just put it off to the side. You can save it because if the next day you have it and it’s a little dry, you just add a little bit of that sweet brine in there. I have 3/4 cup of mayonnaise. Regular mayonnaise. It’s going to go in there. This is a good amount to start with because if you put too much in, you just you can’t take it out. All right, but I think that 3/4 cup is a pretty good amount there. That is spot-on New York deli potato salad. It does not need any more salt. It does not need any more pepper. It is perfect. 3/4 cup of mayo. Again, this is very creative, right? So, this is a good consistency here, guys. [Music] What do you think? Does that look like it holds true to your classic deli potato and mac salad? Are you sure you didn’t just go to the deli and get them? Honestly, it looks like I did. If she wasn’t here watching me make it the whole time, then then that would be the case. No, I know you didn’t because I’m the one who got you the containers. You did? I needed some containers so we can for the thumbnail so the photo looks good. That’s right. Okay. But should I try one first? Whatever you like. Okay, that’s good. And that’s only what like that’s only with an hour brine. If it went overnight, it would have been better because it absorbs it completely. This didn’t really get full absorption here. But overnight, it will be there’ll be no liquid left in in it. It’s really good. It tastes like a New York deli macaroni salad. Identical. Thank you. Yeah. All right. It’s really good. Onto the potato. Okay. This has more pepper because it’s more weight. This was This is 3 and 12 lbs of potatoes. See, I think it’s better with the mandolin, right? Yeah. So, the first time I made it, I did it with a knife. This is how you’ll see it when you go to a deli. It will always be thin like this. In fact, sometimes it’ll be even thinner than that, the pieces. So, we’re not judging it against other potato salads. some fancy potato salads with gerkins or buttermilk or pickle juice. We’re just judging it against regular deli potato and potato mac uh and mac. I really like other potato salad too, like with the buttermilk and the pickles and stuff, but most of my life I I think I was just eating like the regular backyard barbecue potato salad that didn’t have a brine. So to me, I always knew that to be potato salad. See, backyard is what? What’s What’s the distinction? It’s It’s mayonnaise. It’s kind of clumpy. It’s like with your aunt or uncle or It’s usually got like egg, I would say. It’s got hard-boiled egg. It just It was good when they made it and then they get it to your house and it’s this clumpy mess. Well, it still tastes It still tastes good, but these are spoton. I think they’re so good. Thank you. And I know you’re not going to give me a score rating. Or do are you going to give me a score? If I’m ranking it against other deli potato salads, I would give them both higher than a 10 because it’s better. Our next video is New York deli tuna. So, in this one, I made a tuna melt, but that is not normally how people will order tuna sandwich. They’ll just get a tuna sandwich on rye, on white. And the real trick to this one, and how most delies do it, they will dry out the tuna a lot. not just by squeezing out the liquid, but they’ll also add a bread component or a pinade, which is obviously not no longer a gluten-free uh salad. I used crackers at the end to dry it out. Um, which works perfectly. You can also use heavy mayo in this, and that is what all delies will be using, but regular mayo is also fine. All right, New York deli tuna salad. I worked in a few delies. You guys know this if you’ve been watching this channel. You know we’ve done a bunch of the deli potato salad, mac salad, kleslaw, uh chicken salad. And I I will say that a some recipes like kleslaw mac are like the same everywhere. They just don’t change. But tuna salad is one that some places will make it a little bit different. I think this is like the best basic one. All right. So I am using bumblebee. These are 5 oz cans. Delies will often use the chunk light. They’ll use, you know, if it’s like a fancy deli, maybe they’ll do half of the solid albaore, then they’ll do half of the chunk light. Chunk light is just, it’s like mashed already. We’re going to mash this anyway, so it’s not a big deal if you use all chunk light. I have albaore here. They were on sale. We’re going to do four cans here, which is going to be enough for about four people for this recipe. I have one tablespoon of soy sauce. Okay, that is something that I really like to put in there. It’s you’re not going to it’s not going to be overly soy saucey. You’re not even going to notice it. It will add an oomph to it. That’s good. I have two tablespoons of sweet relish. That’s kind of another one of those secrets. I have one teaspoon of celery salt. I’m not saying use a stick of celery or a rib of celery or a medium onion. I want you to use the exact amount that I’m saying here. So, it’s going to be a half a cup of finely diced celery and a half a cup of finely diced onion. We have mayo. Helman’s mayo. Delies, all delies will use the thicker mayo. It’s called like decorator mayo, caterer mayo. Often it’s not Helmans. It’ll just be a generic brand. It makes it really thick, so it’s almost like a paste. Don’t worry about it, though. I do recommend you use Helmans and not Dukes. Definitely don’t use Miracle Whip, okay? Use Helmans. That’s going to be what tastes like a New York deli. Secret ingredient here. We might not need it. This is just some crackers, some whatever. You can use Ritz, you can use bread. If it’s too wet, this can dry it up very quickly. You want it to be kind of pasty where it doesn’t fall off of your sandwich. And speaking of the sandwich, we’re going to use rye bread. And then we’re also going to use the quintessential New York deli roll. Okay, they’re called hard rolls, but they’re not. They’re more the lines of soft. Many of you have asked me about a recipe for this. I’m working on it. This is proving difficult to make. There’s nobody on the internet that has one. Tomato if you like on it. And then I have some American cheese, Bors Head, Land of Lakes, whatever you like, whatever your fancy is. You can also use cheddar or Swiss if you want to make it real fancy. Before I exit here, I just want to clarify. We’re going to make a tuna melt with this. If you don’t want a tuna melt, then you’re not going to use the cheese most likely. Oh, you could not melt it and it’ll it’ll still be fine. But that’s what the cheese and the bread are for, a tuna melt. one celery rib. You know, this is something that you can actually put this in a food processor because you want it to be fairly thin. Like you can go even thinner than I’m doing this. All right. So, I’m guessing that’s probably a half a cup there, but I want you to do uh exactly a half a cup. If you have gigantic celery like I have, it would only take one rip. Okay. And then I just have an onion that I have from yesterday because we don’t we definitely didn’t need that huge onion. Really important. drain the heck out of this. Now, listen, if you don’t do it too well right now, you’re going to have an opportunity the next day to drain it. And that is the single biggest factor of whether your tuna salad is going to taste anything like a deli or not is if you put it in the refrigerator overnight. It’s more important than anything else. Because often like you think of tuna as this like easy thing. You’re just going to open up a can of tuna. You’re going to mix it up and then you’re going to and then you say, “It tastes nothing like the deli down the street. It tastes nothing like that deli. I’m using the same ingredients. It’s just because they’re letting it sit. You can just open your can all the way and just squeeze the heck out of it. Okay. So, now take your well well drained cans and just add them into a large bowl. All right. So, I’m going to add in the sweet relish. That’s 2 tablespoons. And remember, you can fool around with these amounts. If it’s not sweet enough to your liking, you can add more. I I you know this is actually one of the one of the few deli salad recipes that from what I remember is they don’t put sugar in. So because sugar is in almost everything in a deli case in massive massive quantities. Okay. It’s just how it is. [Music] All right. breaking out the most important change on this show. You got to get in here and we want to we want to essentially turn this tuna into like nothing. I almost kind of get my like my hand in there and I just start like this and that really mashes it. The goal is to really have no pieces of tuna like none. You want this to be almost like a cohesive thing. If you did a really good job like I did, it will be very flaky. Let this sit for about 10 or 15 minutes to just absorb the other flavors and then we will mix our mayo in. 1 to 1 and 1/4 cups of mayo right now. That should be good for now. All right. So, I’m going to mix this all in here. And again, you could break out a glove and do it again, but just get it thoroughly incorporated. You’re not really going to be able to tell here how dry it is or whatnot. You’re going to be able to tell the next day. Just adding a little bit of bread, like crackers or breadrumbs, just canned breadcrumbs, you know, storeboard breadrumbs, it will just dry it. It will suck it up immediately because you want it to be like that. You don’t want it to fall off the sandwich. I got white pepper. And it doesn’t, if you, you know, if you don’t have white pepper, just use just use black pepper. It’s about an eighth of a teaspoon. So, like if you want more celery seed, all that, I would probably wait till the next day because all this stuff is going to the flavors are going to amplify. They’re going to increase. The single most important thing that you can do is cover it well and get it in the fridge overnight. I recommend if you can’t do it overnight, at least get it in there for like 4, 6 hours till it gets nice and cold. But really do it overnight. Okay, it’s overnight. It really is overnight. Now, I took a page from Emerald and the the Food Network and all those other uh shows. This is the one I just made, okay? Obviously, and this is the one that’s been in the fridge overnight. So, what we want to do here is you can see there’s definitely moisture down here. If it was really wet, then I would say you got to drain it. Like, take a strainer, drain it. We did this for the chicken salad. This is not wet enough to do that, but we will add a couple crackers and it’s going to stiffen it up. Before I put the crackers in, I just want to show you this might be completely fine for you and that’s fine for a lot of lot of people. We’ll just put a couple couple crackers in there. Perfect. Wow. Yep. That’s exactly what I wanted to happen. Now, listen, you could start with like maybe not all of them. Now, I’m going to mix this in. See if it stiffens it up. It’s going to absorb all of the liquid that’s like outstanding in the bowl. And you know, you could use saltines, Ritz crackers, anything like that. Just like this. Now look, at this point, you can mix in more mayo. And we normally the next day, I always need to put in another 1/4 cup, sometimes up to a half a cup. That’s what the recipe says, up to a half a cup. That is so good. The onion comes through much more now. The celery, a little bit more salt. Actually, this is outstanding. There’s a way to make everything good, better, best. The trick with these salads is just overnight, then remix, drain, then remix, and then season. Sandwich making 101, you never put tomato and cheese together. Though, sometimes you have to. For this one, you want to have cheese on both sides of the bread. There’s nothing else going to be here except for the tuna. You’re going to have to do that. Or you could just sacrifice it and just do the cheese on one side of the bread. Why is it that the that the tomato and the cheese shouldn’t touch? They slide. It just it slides and then when you when you bite it, it just goes and it like flies out. But, you know, look, sometimes rules are meant to be broken. Let’s uh cut our tomato. I’m going to toast the bread. I’m just going to put a tiny bit of oil. You can do butter, too. But you won’t I don’t want it to be too much here. Olive oil and a little uh brush. So, just a touch. Okay. Just a little touch on both sides. Just about a minute or two per side just to get it a little bit toasty. And then we’ll lay our cheese, broil it, and it’ll be done. And it’ll be great. It’s going to be great. Look. Perfect. That’s all I want. Just a little bit of toast. Toasted action. Not too much. It’s another 30 seconds. Got my broiler on. We’ll do one like I guess a more traditional way so the cheese doesn’t hit. So, we’ll do a couple slices on it. Broiler, minute, two, three. Just don’t incinerate it, but we want it to get nice and melty. Be right back. [Music] So, let’s uh let’s do a little deli wrap for James because James isn’t going to be back for a long time. I’ll show you how to do a deli wrap. So, look. Take these two pieces together like this. Turn down. Turn down. Fingers like this. One, two, under. Now everything is contained in there. Now you can cut. But that’s what you would do there. Like this. So one more piece of paper. Wrap it. Again. You could also use a piece of foil now and wrap it. That would be a good thing to do as well. The taste tester is here for the tuna melt. I really like the tuna salad. I like the rye bread. I don’t like the cheese with it. Really? Yeah. Instead of cheese, just put lettuce on it. like well yeah we that’s and listen if you don’t like a tuna melt and James didn’t know he was getting a tuna melt either so this isn’t like a regular tuna sandwich this is a tuna melt tuna melts are popular in the deli not so popular I I would probably when I worked in the deli I would probably make one tuna melt for every 20 regular tuna sandwiches so they’re not they weren’t too popular but I I think when they’re done right and I thought this was done right uh I think it’s really good it’s Good. It’s good. Don’t get me wrong, but I think a regular tuna sandwich is better. The tuna itself is delicious. Okay. I really like it. Um, I’m just not a big fan of the whole tuna melt. That’s fine. I really do like the tuna salad. All right. Well, why don’t you why don’t you do two grades then? Grade the tuna melt and green grade the tuna salad for the tuna melt cuz it’s not bad. It’s not bad. I’m going to give it an eight. What about if it was 3 hours ago, right, when it was hot? Like the cheese was like just melted. Oh yeah. Then I’ll probably give it a higher. I I just It tastes like right now since it’s not like melted and it’s not hot, it tastes like you just like put tuna salad on some like toasted fried bread and like slapped a piece of American cheese on it. I hate defending myself on camera here, but in my defense, this bread isn’t toasted anymore really because it’s 3 hours later. I’m actually going to give the tuna salad a nine and a half. Thank you. If the tuna salad wasn’t good, I would probably give it like a five. You know what I think? And I think you can tell what he thinks, too, when he’s eating that whole entire sandwich. All right, we’ll take it. Thank you, James. Thank you for watching. If you haven’t subscribed to this channel, can at. That’s what they use. Uh, can you use lemon juice? Because there’s recipes online that say purport to be a New York deli egg salad with lemon juice. I’ve never seen that in my life. I’ve never tasted it, but it will be totally fine. It’ll be negligible the difference. You’ll you’ll taste the lemon a little bit, but they’re both acids and they’re both fine. New York deli style egg salad. I love this one. Here are all the ingredients. Let’s get into it right now. I always like to go over the ingredients for me, but more importantly for you, it really I think no matter what level you are in cooking, it’s better to just kind of have everything laid out for yourself. So, let’s talk about the eggs first. I have 12 eggs. We’re going to hard boil them. I’m going to do it the kind of the traditional way and I will show you a little trick on how to peel them. So, here are the remaining ingredients. I have three tablespoons of green onion. I finally diced it. And then I have 1/4 cup of celery that I finally diced. This is very small pieces. I have one tablespoon of Dijon mustard. I have a half a cup of mayonnaise. I’m using Helman’s mayonnaise because that’s what delies here in New York will use. None of them will use jukes at all. Okay. And I, you know, I I said this in the tuna salad, too. A certain contingent of people went crazy when I said it, but it’s the truth. I mean, it’s just not sold here. It’s like it’s it’s hard to even find in the supermarket and stuff like that. You know, if you want it to taste like how a deli is going to be preparing it, you probably want to use this 1/4 teaspoon of white pepper. Maybe even go a little lower than that. White pepper is a little strong, stronger than black pepper, so you don’t have to use much. That’s for the looks, so you don’t have like a bunch of black specks through your egg salad. And then kind of the crucial ingredient is 1 tsp of white vinegar. We might put a touch more if we need it. Better than lemon juice. Uh I worked at four delies. Every single one of those delies that were 20 m apart all use this. That means that basically every deli uses it. Okay? Because first of all, one of the delies that I worked at, the guy owned like five of them. All right? And you know, it’s just it’s kind of ubiquitous for the taste. These all these delies, they all exchange the same recipes. As far as bread goes, I have a white loaf of white. Um, and then this is like an earthy bread. All right, let’s make egg salad. There’s a few ways to boil eggs. You can even steam your eggs if you want. This is just the simplest way that I I just like to do it. By the way, it’s easier to peel eggs that are kind of like towards the expiration. These are like really far away, so they’ll probably be a little bit more difficult, but not too difficult because I just the other day I found this way to peel eggs that is just so easy. You’re just going to have to wait to see. All right, you’re going to have to watch me put all my eggs one at a time in the water. We’re going to need water to go above the eggs. So, it’s not high enough yet. I need a little bit more. The eggs are going to have a tendency to want to like stand upright, which doesn’t matter because we’re not doing doubled eggs where you kind of want the yolk centered. All you have to do here, turn it to high, bring it to a boil. That’s it. Okay, so it’s pretty much starting to boil, which is fine. Okay, just make sure it gets to that level. Turn it off, put the cover on, and just put it off to the side to another burner that has no heat residual heat. 13 minutes for small eggs, 15 minutes for the really big eggs. Okay, it’s all you have to do. Okay, so it’s almost there. Let’s see. I have a bucket uh bucket. I have a bowl of ice water. Sometimes when you’re on camera, you lock up and you can’t figure out what you’re going to say. And then let’s get them right into the ice water. The hardest thing about making these videos isn’t cooking. The cooking is the easy part. It’s making sure the camera is pointing to the right spot, stuff like that. So, that ice should be enough to get them cool. But if it’s not, if the ice like starts melting really quickly, just put a few more cubes of ice there. Let it go for like 2 minutes until when you touch the egg that it’s completely cool. So, it’s not quite there yet. And then, uh, I will show you the most amazing secret, top secret way to peel eggs you’ve ever seen. I have a container here. I don’t want this container to be really large. I want it to be able to hold the eggs, but I don’t want it to be like this big because what I’m going to do next will then kind of smash the eggs to bits. Container is not that large, but it holds all of the eggs like this. So, look, just go like this now. [Music] Okay. So, what it does is it roughs them up a lot, but it doesn’t really break them. Okay. So look at this. You don’t even need to do it under water now. Okay. So like this one. See like just by roughing that up what it did. So look at this. The whole thing just pops off. Try. Isn’t this amazing? Oh my god. Like this is nuts, right? You know, and I don’t care. We’re making egg salad here. So I don’t care if it’s a little damaged like that. Like again, look. It’s like the membrane is underneath the egg. That’s the thing that you want to get off when you’re peeling it. But it will just be there for you just to kind of just get it right off. I mean, it’s like takes a second. Sometimes these things, it’ll just all pop off like the whole entire thing. Look at this. Look how easy that is. Okay, so I have 12 eggs that are peeled here. I only want to chop up four of the eggs like with a knife. The remaining ones I want to like like really mush up. So, here’s our here’s our hard-boiled egg. This is what our hard-boiled egg looks like right now. Okay, that yolk maybe could have went another minute, but I think it’s good. What do you think, Tara? Yeah. That one’s better, right? So, it’s just like difference in cooking between egg to egg. You know, I want to do this for four whole eggs. I want to get a little bit of uh texture in in my egg salad. But to be honest with you, the trick of good egg salad is not about the texture as much as it’s about the smooshing of everything. All right? Just kind of like all these deli salads. [Music] Okay. And I’m just going to put it in here. Grab an egg like this and just smush the heck out of it. It’s so easy, too. You just like, you know, you get mad one day, you’re just like, I make an egg salad. You can make it so quickly, too. Just like this. Look, that’s it. That’s what gives it like the texture that will allow it to like kind of be a uniform mass just like the tuna to kind of hold on the sandwich and not fall apart. But I’m also going to show you how to wrap a sandwich properly, too. This is a good texture. See, that’s the that’s the bottom texture there. Okay, this is one tablespoon of Dijon mustard. And by the way, if you if after you do all this and it just it needs more mustard, then you just add more mustard in. That’s all you have to do. the green onion that was minced. 1 tbsp of white vinegar. If this is not enough vinegar, like this is it’s all about the vinegar. Vinegar ratio here. That’s like what you want. Honestly, I don’t think we need that much pepper. I’m going to just do about an eighth of a teaspoon of it. Mix it up. Now, again, I’m going to tell you, you know, get your gloves back on to do this. It’s It’s a lot easier. I’m I’m going to have to go back in there with my gloves. I’m I think I’m going to have to just make sure everything is really distributed before you go in there for the bite. It’s delicious. I would put it in overnight in the fridge. It’s going to make it even better. It’s going to get it nice and cold, but the flavors are going to come together. It needs some salt. Mix that salt in. Taste it one more time. Make sure you get that right. Salt is very important on eggs. Good. Really good. Okay, so egg salad has been in the fridge for about 3 hours. The taste tester is ready to go. He already tasted shrimp salad. And by the way, he gave it a 10 out of 10. So, this has a lot to live up to. Now, James, you said you want bacon on it, right? Yeah. I had to ask him. Some people aren’t a fan. So, we’re going to put some bacon on this and I think it’s going to be fantastic. [Music] Taste test is here. He He’s like, I thought you said it was going to be 30 minutes because he just You just had what? Shrimp salad. Yep. All right. Well, hold on before you jump right in there. The people who are watching this video don’t know you just ate shrimp salad. I’m trying to explain to them. All right. He He just ate shrimp salad and he gave it a 10 out of 10. James, would you like to open that? Yes, I good. So, I put bacon on it. James. Mhm. Oh, it’s good. Good with the bacon. I’m going to give this a nine and a half out of 10. Why? Not that I’m unhappy by that at all. It’s really good. Um I think people want to know why why it gets anything. It’s a little too salty. Oh, too salty, huh? Yeah. Well, that might be the bacon added to it. It probably is. Here, I actually have another piece of bacon right next to me so I can try. Oh, yeah. That bacon’s really salty. Whatever. Can’t make excuses, though. I mean, I’m the one who put the bacon on it. How’s the taste of the egg salad? The creaminess? Yeah, it’s it’s great. Some deli stuff is better than his though. The the German potato salad is better. And I’m working on that. So yeah, people have asked about that one. That’s coming up. And the shrimp salad was better, but this time they made it. His was better. The last time though, I had too much dill. This kid’s tough. But he means it. He means it. Oh, speaking of deli egg sandwiches, Tower, that was your idea. What What was it to do? The hungry man. Hungry man or Buster or whatever. Yeah. Sausage, bacon, ham, potatoes, eggs, everything. I like the sound of that. Yeah, it’s on a hero. It’s not on a roll. So, it’s like a massive breakfast sandwich. If you want more deli recipes, we will gladly do more for you. Uh, please let us know in the comments what type of deli recipe you would like. Uh, if deli chicken salad. The basic chicken salad that is in every single deli in the New York metro area. They almost all use sugar in it, even though they will tell you probably at the counter that they don’t. Okay? It’s just how it is. Um little um little info too, a lot of the salads now that are sold at deli all come from one supplier, okay? Like a restaurant depot. A lot of these places aren’t making all their salads anymore, but the ones that do, they’re typically using sugar. If you cannot have sugar, if you’re super opposed to it, take it out. What does New York Deli chicken salad mean? Well, it means chicken with mayo and a lot of flavor like all New York deli salads taste. Now, why am I going to listen to you, Jim? You don’t know what the heck you’re talking about. Well, I worked in about four of these places when I was young for a long time. I don’t think much has changed in the New York deli scene since I last worked there. Now, I will tell you simply that unlike the potato and the macaroni that we did and the coles saw, this recipe varies from deli to deli. They all do it a little bit differently. A lot of them use canned chicken. We’re not going to use canned chicken today. We’re going to use real chicken uh chicken breast. And it’s not that canned chicken is not real chicken. It’s just that we’re going to poach this, make it very flavorful, so it’s nice and tender, too, for our chicken salad. So, it’s not dry. All right. I have four chicken breasts here, but the recipe just says 2 lbs. So, sometimes you’ll get bigger breast and you only need three. 2 lbs. That’s good. We also have onion. Now, the recipe says 1/4 cup of, you know, finely diced onion, which is what I have here. That’s more than 1/4 cup. We won’t need all of it. We’re going to soak it in water to get rid of some of the really strong onion flavor. Two celery ribs that I finely diced. Two teaspoons Dijon mustard. This is 1/4 teaspoon of white pepper. So, you know, you can use black pepper. You just will see a lot of black uh specks in it. And then 1/4 teaspoon of garlic powder or I actually have granulated garlic. Garlic powder is a little bit more garlicky than granulated garlic, but pretty much you could use them interchangeably. Uh, I have Helen’s mayonnaise here. Um, Helman’s Helman’s mayo, not Helen’s. Helman’s mayonnaise. I should know that. I live in the state that it’s the only thing that’s sold. Helman’s mayonnaise. And this is actually the mayo that is going to be used in all Delhi uh New York deli stuff, but they’ll often use the big containers of it. They’ll use uh what’s called decorator mayo. So, it’s like even thicker, but this is fine. This is going to suffice. You can even use some other brands if you like. It’s it’s going to be okay. And then kind of my secret weapon here is 1 tbsp of sugar. Now, you don’t want to use the sugar, you can take it out, but it’s going to make it more flavorful. Unfortunately, or fortunately, whichever way you look at it, delies use a ton of sugar in all their salads. That’s what made the other ones, the potato, the coles saw, the mac that you all loved so great. Kind of unlock that secret for you along with the brining of it. Very simply, take your onion. Um, don’t need all this. We’ll see when we make it after. I can I don’t have to use it all. Put it in water. This is going to just take some of that really strong onion flavor out of it. You could use red onion, too, which is a little milder as well, but it’ll just get rid of some of that. Have a pan large, like high enough walls that you can fit your chicken in there. So they’re sub completely submerged. Just fill it up with water. Okay. And then the chicken base. Turn it up. Let’s bring it to a boil. So this is one tablespoon of this uh better than bullion chicken base. I use this in my recipes all the time. This is just going to kind of amp up the flavor. We want the chicken when it poaches to absorb it. If you don’t have chicken base, you can just like make sure your water is very salty. So probably like I would make it like a 2% salt level. Okay. So it is boiling. Just mix it in. Let it all get distributed. This flavor is all going to uh penetrate the chicken, get into the chicken and make it really flavorful. Just get them in there gently. And you just like, as I said before in the beginning, they need to be submerged. You really ideally want it to be like one level. Cover back on. Okay, so it’s boiling. Turn off the heat and just take it off of your burner. Set a clock. Set a timer for 20 minutes. Okay, 20 minutes is minimum. You can let it go longer than that up to like 45 60 minutes, but your chicken will be fine. It’s just don’t uncover it. Just leave it covered. 20 minutes minimum. Okay, so it’s been like 22 minutes. Let’s see if it’s okay. I should have a cutting board that has the grooves, the juice grooves, but I don’t. I didn’t come prepared today. So, our poached chicken is very flavorful and we’ll just check one right away. So, listen, it’s really hot right now. And you could just, you know, you could get in there or you could let five 5 minutes elapse. But what we want to do is we want to just break this chicken down into bite-sized pieces for our chicken salad. Kind of like that size. But if you want, you know, you can go finer, really dig in there, whatever way you like it. You should do this while it’s still steaming hot like this because we want to put the spices on here and like the seasoning the the sugar and it will absorb better when the chicken is fairly hot. Okay. So, just spread it out now. And then I have I have my 1/4 teaspoon of garlic powder or granulated garlic. Uh 1/4 teaspoon of black pepper and the sugar. So, honestly, it’s easier if I I should have really did this. I just wanted to show you the ingredients, but I should just have a shaker. It will distribute easier. And to be honest with you, even after this, you might need even a little bit more sugar. But you want to make those adjustments really kind of the next day or after a couple hours of it melding together. So, what I like to do now, this is all on here. You can put on, you know, put on bro gloves if you want. Just kind of move it around. We just want all of that sugar and the pepper and the gar granulated garlic to absorb into the chicken here. So let this like sit for about 10 minutes till it cools down. You can take like a a mesh strainer. It will essentially soften the bite of the onion. So the recipe calls for just a/4 cup of it, which is less than that. So we got our chicken in here. Here’s our mayo, which what was that? A cup of mayo, I think. Yeah. So these these amounts are correct, but you know, why was I even telling you that? It means that you might have to put a little bit more in, especially the next day. That is kind of the secret of this. It’s not even that good right now. It has to be eaten at least a couple hours. It needs to go in the fridge, but ideally a day. Okay, that’s our celery. So, the onion, I’m only going to put in about that much. Maybe maybe that. That’s it. And I really ate my words on this channel. I used to make fun of the bro gloves. So, listen. If it’s a little, you know how that extra water was in there. next day because you want to have this the next day. All you got to do is you can just drain it a little bit, mix a tiny bit more mayo in there and it’ll thicken right up. If you’re dead set and you want to have the mayo that the deli’s use, just go to a restaurant supply store and you can buy it. Now, listen, I like the texture like that. I like it to have a good amount of texture. If you like it to be much more mushy, you can just get in here and you can just start breaking some of these pieces apart just with your hands like this. Okay. I actually do like a little bit of a little bit more mash. It’s more shredded. But you do what you want. I’m going to just go like this. I’m saying when I get it from the deli, I like it when it’s a little shredded. You know, one place I worked at, they did it how I how I’m doing it here. The other place they use canned chicken. I think a lot of places use canned. So, listen, you you don’t want to eat it right now like this. You don’t want to eat it when it’s warm or even like not cold. You want this overnight, but minimum get it in the fridge until it’s cold. So, a couple hours. I am going to just taste it now, and we can make a couple adjustments to seasoning if we want. Now, that’s delicious already, so it’s going to be way better, but it doesn’t need anything else. Cover it tightly with plastic wrap, and we’ll put it in the fridge. So, it’s been about 2 hours. I again, ideally overnight, it’ll be so much better. It is cool now. There’s a lot of liquid in here, so it’s going to be worse the next day. You know, you can mitigate this somewhat by after you poach it, just really dry off the chicken, which I didn’t do. But you can also just drain it, which is what I am going to do right now. So, I just think like this, and you’ll just be able to push some of that liquid out. Hopefully, you want it to be like more of like a mass than really wet. It’s almost like when you go to the get it in the deli, it’s almost like dry. Well, that’s what I’m saying. So, that’s it’s the mayo, too, that they use. Yeah. But right here, just even this process of doing this, it’s you can see it’s going to start dry. It gets to it gets starting to get a lot drier. Yeah. Okay. So, I got a lot of liquid out of it. You can see how much drier that looks now. Okay. Like this, which is perfect because if it’s too liquidy, it’s going to roll off the roll and whatnot. But we want to taste it now. Make sure that it’s seasoned perfectly. Touch more salt. And honestly, you probably could do more sugar here, but I’m not going to. We’ll see what the taste tester thinks. A little bit more black pepper. Not black pepper, white pepper. Sorry. And now, because I drained a lot, you can mix a little bit more mayo in here, which is going to increase the creaminess of it. [Music] I’m going to serve this up on the regular hard roll that James wants. Hey, James. Ah, look at this stink. Holy cow. Well, um, you want to put it down for a sec? I think I didn’t do so bad. Instead of explaining then giving my rating, I’m going to give my rating then explain. I am going to give this a nine out of 10. Okay, thank you. Not not a 10 out of 10 because if it was colder, I would give it a 10. I knew that. And because we were waiting 30 minutes. Yeah. No, but it’s it’s it’s very good. The It tastes It tastes like chicken salad and I love chicken salad. It’s It’s not just We were waiting. It would It wasn’t overnight. Yeah. It’ be much better cold. Like I can’t I can’t I I can’t give it an eight though cuz it’s still delicious. But yeah, cold is everything for chicken salad. Yeah. But no, it’s it it’s it’s really good. Like it’s it’s chicken salad. Like I I don’t know how else to describe it. Oh, I thought you were going to be like it’s chicken salad. Everybody loves it. Some people don’t like chicken salad. Yeah. I mean, ultimately the goal, the main thing is you have to drain it the next day. Remember, this wasn’t the next day. And then put the mayo back in and it will look like this, which is exactly how it will look at a deli. Anything else to tell people? No. Okay. Great. Yeah. I think it would be good in a wrap. A wrap or with melted Swiss? I think people Okay. And that’s I think it’s the best on this. And you know, these rolls, I know you’re gonna ask me, um, you know, I’m working on it. I’m working on a recipe to make these exactly how they do at, uh, you know, New York delies, but it’s been difficult. Next video is New York deli coleslaw. Just as we made a brine in the potato and macaroni salad, we’re making a brine in this one. But the difference is in those two, the brine gets absorbed overnight when they are in the refrigerator. For your coleslaw, it’s going to release a ton of liquid. Okay? This the actual cabbage itself. So, what you can do the next day is drain about half of it, maybe a little bit more. This is really going to be a function of whether you use regular mayo or heavy mayo. If you’re using heavy mayo, that will get rid of a lot of the wetness and uh mistakes. If you’re using regular mayo, I would try to drain most of it. Today, we’re going to make New York deli kleslaw. This one might be elusive to you. You might have looked online how to make it. There are no recipes online how to do this, right? Except for mine. Now, we already did New York deli mac salad and New York deli potato salad. We did them both in the same video. When I say New York, I mean the five burrows. I mean Long Island, and I mean a tiny part of New Jersey, northern Jersey, and a tiny bit probably of Westchester. The trick is the brine. If you don’t do this, it’s not going to taste like it. It’ll just taste like, you know, Uncle Bob or Aunt Suz’s not so good coles saw that they just put a ton of mayo in. First, let me just tell you the ingredients for the brine. A half a cup of grated onion that I have right here. So, basically, when you grate an onion, it’s going to become like liquid, which is what this did. I just put it on that parchment paper kind of to show you guys, but you know, you could also just do this all over a large bowl. We also have 3 tablespoons of vegetable oil. That’s right. Vegetable oil, not olive oil. We have half a teaspoon of white pepper. White pepper tends to be a little stronger than black pepper. So, you might want to back that off a little bit if you don’t like too much pepper. 1 and 1/4 teaspoon of salt. That’s just fine salt. This is 1/3 of a cup of sugar. A couple people ask me why it’s brown. This is just raw sugar. It’s the same thing. And you could just use white sugar, too. It’s it’s all the same thing. We have 1/3 of a cup of white vinegar. White distilled vinegar. That’s it. Then 1/3 of a cup of water. Almost every deli will not put carrot in it. I just did a little bit of shredded carrot today just to give it a tiny bit of color. And then the cabbage. We’re going to shred this with a mandolin. I’m going to show you how to do it. And then the final ingredient, the other secret ingredient is mayonnaise. Helman’s mayo. A lot of people were saying in the comments you you screwed it up. You had to use Dukes. No deli will ever serve it with Dukes or with Korean mayo or anything. They’re going to be using this. A lot of times they’ll be using a thicker mayo which is just like the ultra heavy Helmans that comes in bigger tubs that delies get. The brine/3 of a cup of sugar. Half a cup of grated onion. 3 tablespoons of vegetable oil. Half teaspoon white pepper. 1 and 1/4 teaspoons salt. Vinegar. Third of a cup of white distilled vinegar. This brine that’s what gives it that super sweet flavor. It needs to kind of saturate the coleslaw overnight. Okay. Mandolins, knives, cabbage. Let’s be safe here. So, for the cabbage, you want to peel off this outer bit of old stuff. All right. So, cabbage cut in half. This core right here. Listen, you can eat this if you want, but I prefer just to take it out for this coleslaw. So, look, I’m cutting it. I’m just cutting it out like with a V. Okay? Just that. You need to be able to fit this on the mandolin. So, I’m going to show you here. This is a large mandolin that I have. This is a 6 in. I think it’s 6 in or 5 in across. You need to make sure that this is going to fit. And it’s a little wider than that. Just going to cut it into pieces. And you want this to be really thin. That’s another thing that New York deli coleslaw is. It’s super thin. If you don’t have like one of these, you can do it on just like a big tray. That works. Now, do not grab this and go like this. You will definitely cut your hand. So, I take these prongs right here and I just push down on this. And now it’s locked in. Now, I can go like this. Let’s check our size first before we get going. So, this is what we’re dealing with here. Maybe a touch thinner. These are the little things that are going to make your coles saw really good or or not so good. So, look, I’m going like this. My hand is completely protected because I have the guard. Eventually, when you get really low, you might just have to reposition again. So, I just pull it off, put it right back down, and then these grooves go on it. And then what I do is when I have that last bit there, I don’t want that in my coleslaw. I don’t want this. So, you could save these and you can slice them thin with your knife, but I don’t want to put that in here. So, this is what we’re looking at right here. Like this. Very thin, super thin strands. All right. Let’s finish all of that. Then the other half of the cabbage. All right. All right. So, I’m just mixing this, whisking this one more time. We’re going to pour this over completely. Get it all covered. Okay. Most of that thick goop you’re seeing there is the onion, that grated onion. Tongs. And then just really get that onion, everything distributed. So, work really work it here. Do the best you can to really coat this. The trick about this, cover this now and then before you go to sleep, mix it up again to get it to coat. What’s going to happen overnight? The cabbage itself is going to release so much of its liquid. So, let’s really coat this. Forgot the carrot. Now, if you want, this is if you want the carrot. If you don’t want the carrot, don’t use it. So, you can see I just used a very tiny bit. Probably about a half a cup of shredded carrot. I just want to show you this is the 24-hour one. So, I did this one, actually, not even 24 hours. I did this one probably last night. There is a ton of liquid in here. Just a ton of liquid. We got to get that liquid out. Now, it’s sweet. It’s marinated. the you know the brine did its job but if we would have mixed mayo straight in here right now it would be way too liquidy. So what I suggest you do here and this is what I do do. Drain this but save the liquid. Okay. Since I just opened the fridge I wanted to show you this is New York deli cucumber salad. This is going to be on the site. I mean if you guys want me to do a video I’ll do it for that. Amazing. Going to put this over here and just drain it all. See how much? So, you’re getting the brine, all the brine pretty much, and you’re getting a lot of the liquid from the cabbage itself. You just kind of press it through, or you can just give it some gravity for about 10 minutes. The mac, the potato, and the kleslaw all utilize essentially the same brine. Proportions are a tiny bit different. The mac, because it’s pasta, it absorbs all the liquid. So, you don’t have any liquid to drain. potato, you have to drain drain some of it, but the cabbage you have the most to drain. Okay, we’re using Helman’s. Helman’s, not Dukes. All right, no disrespect to Dukes. So, we’re starting with 3/4 of mayo and we’re going to just mix this in. If you don’t have enough, you just add a little bit at a time. I would say maybe a couple tablespoons at a time. Can you overdo the mayo? Yeah, you can. You really can. All right. And I will actually put a little bit more in here. That’s a really good consistency. That is the type of grind that you’re normally going to get on it. And ultimately, the test is if it has the taste. So, we will have the taste tester. My wife, who fancies herself an expert on New York deli food. And to make it a little bit more interesting, let’s use a regular deli container. Okay. 90% of delies will not have any carrot. It will just be completely white. But I had to make it a tiny bit different. Let me try it actually before she gets here because it might need a little bit more salt. I don’t think it’s going to need pepper. Like I said before, if it a little too much pepper for you with that white pepper, which tends to be stronger. Just back off a little bit. [Music] Tara, thanks for being here. You’re pretty knowledgeable about New York deli food. You did a whole hour and 10-minute podcast with me talking about New York delies. I told them that almost every deli you will go into, you will not see carrot in there, right? Yeah, it’s mostly just cabbage. I like carrot in it. It’s good. It gives like a little bit of different texture. All right. So, let us know what you think. Okay. I like it in the deli container. Well, you bought him. I know, but it makes it feel more like legit. Need it for the photo. What do you think? A little bit more mayo. Mm- No. No. That’s exactly the flavor of a New York deli klelaw. It’s perfect. The cabbage is like paper thin. It’s so good. I love the carrot because it gives a little bit of a thicker, more crunchier texture. The vinegar and the brine is just spot on. I’m rating this as a deli kleslaw. I give it a 10. Is it my favorite type of kleslaw? It’s up there. And I do like the kleslaw that you get on a fish taco. This isn’t really This isn’t really that. I I agree with you. I think the fish taco saw is better. Yeah, that’s like with lime with lime juice. Yeah, this is perfect as a deli colelaw. It’s a duplicate of a deli. It’s complete duplicate. If you’re looking for that New York flavor, it’s it’s this that’s what I was trying to do for all of these recipes. I actually showed them the cucumbers that were in there for the the new the New York deli cucumber. So, that’s the thing, guys. Again, this is this is we’re trying to duplicate it. I know it can probably in your mind be improved if you use Dukes or Koopy maybe. But you know again this is to appeal to everybody who’s moved out of New York and desires these things. And for maybe people who have never been to New York and want to actually try one of the most ubiquitous institutions in all of New York is a deli. Mhm. You know that’s like honestly just as much as a pizzeria or a bagel shop. Okay. So bonus. This isn’t a salad. This is a dessert. Rice pudding. You probably have been to a deli or two and you’ve always seen it behind the deli counter. It’ll often be done with a crisscross of cinnamon d like diamond shape and it’ll have cherries on top. It’s delicious. Most places will make it the same way. The recipe I’m sharing with you was from a deli. This one caused a lot of issues for people, not just in the recipe, but also in the video. They were doubting whether I was actually telling the truth. We don’t do any fancy editing on our videos. The 8 and 1/2 cups of liquid that I used is what I used. And that’s for one cup of rice. If you follow the recipe and you take your time, you will have the most creamy, delicious rice pudding, and it’ll stay creamy the next day. It will not dry out like almost every recipe for rice pudding online does. Today, we’re going to make creamy New York deli style rice pudding. Here are all the ingredients. Let’s get into it right now. So, I always like to go over the ingredients. It helps me, but more importantly, it’s about helping you. This is the best, creamiest, most delicious rice pudding in the world. Do not be deterred by these proportions here. There is 8.5 cups of liquid and 1 cup of rice. Okay? It’s an 8.5 to1 ratio. You’re probably thinking to yourself, “That’s going to be soup.” You’re thinking wrong. I’m not kidding. It will be perfect. But it’s how you cook it. And I’m going to show you that today. We have five cups of water. We have three cups of milk. We’re going to cook that with one cup of medium grain white rice. That is the best rice you can use. It has the most starch you’re going to be able to pull out of it. It’s going to make the best rice pudding ever. Please use medium grain white rice. It’s easy to find. You can buy it anywhere. We have an extra 1/2 cup of milk. And that’s going to be used when we temper our egg in at the end. After we extract the maximum amount of starch from our rice and get it creamy, the egg is going to kind of like bind it all together. What are the other ingredients? We have a half a cup of sugar. Many people have made this one already, like many people, thousands of people. So, we’ve had a lot of comments. I would say a good amount said that it needed to be a little sweeter. You can absolutely increase the sugar here. I think it’s perfect with a half a cup of sugar. A half a cup of raisins is also going to add some sweetness. If you take the raisins out, you might want to increase the sugar by a tablespoon. It’s as simple as that. This isn’t complicated. The only complicated thing here is how to cook this rice and the liquids together and not get soup. We also have that one egg that’s going to be tempered at the end. We have two teaspoons of vanilla extract. We have a pinch of salt. Just a pinch of salt is going to bring out the flavor of our vanilla and everything else, make it a little bit more, you know, potent. And then we have this 1 tbsp of butter. Cinnamon for the end. I recommend you don’t put the cinnamon in during the cooking process. It’s going to turn your rice pudding brown. And I actually like the cinnamon on top for a nice like color contrast, nice design. You can also put a cherry on top at the end, which if you’ve been to a New York deli, you know that they will keep it in their case in a large tray and then they will normally crisscross the cinnamon and they’ll put a few cherries on top of it. That’s the rice pudding we’re making today. The best rice pudding in the world. This has confused people. Some some people I think a lot of it is you’ve been taught that rice is always cooked with a 2:1 ratio. Normally with risoto you’re about a 4:1 ratio about five sometimes 5 to1. By the way you can use risoto rice for this too which would be great as well. I put the five cups of water in here. I’m also putting three cups of whole milk. I’m using whole milk here. 1/2 cup of sugar. Pinch of salt. Okay. That’s fine sea salt. Just a pinch. Doesn’t matter what type of salt. And then here’s one cup of medium grain white rice. Do not rinse this rice. Please do not rinse this rice. Okay, we want the starch from it. All right, I’m going to turn this to a four out of 10. Okay, four to five out of 10. Basically, medium heat. I’m going to start my timer now. We’re going to start the clock and we’re just going to let it go and we’re going to see how long this takes. So, depending on how you long you cook it, you’re not going to get good results if you’re under about 55 minutes. You but it can easily take an hour and 10, hour and 15 minutes. I’m using a non-stick pot, eight quart pot, and then I have just a rubber spatula, silicone spatula. The reason I’m using five cups water, and three cups milk, though, you could use all eight cups milk, is I don’t want to scorch this, and we’re cooking it at low heat to further prevent it not scorching. If you scorch your milk, you know, you start burning your milk, you’re going to get brown spots in this pot. It’s not the worst thing in the world, but as long as you do it this way and cook it low and slow, it’s fine. We want to bring this to a simmer. Okay, once it starts bubbling, it’s going to take about 20 to 25 minutes. I want you to stir fairly often. All right, there is a little bit of labor here for this, but you will be well rewarded with the best rice pudding. I made this the other day cuz I wanted to test the recipe and it took me an hour and 7 minutes. Can you tell people why you tested the recipe? We put this on our site. We had a lot of comments even before even an hour has elapsed. So it was impossible for people to make the recipe and we had a lot of comments push back immediately about the proportions. Right Tar? Yeah. I think a lot of people were just questioning the the ratio of liquid to to rice and we knew that we had tested it multiple times but I just wanted to do it one more following everything that you had step by step and I wanted to time how long it took. Yeah. And you got an hour and 7 minutes. Yeah. And it was perfect. We will come back here once it starts bubbling. Okay. So, look at it. It’s bubbling a little bit right now. It’s 18 minutes. Everything’s working right according to schedule. So, now all you have to do, remember, I’ve just been stirring this pretty pretty consistently. I know you might be saying like, okay, well, this is, you know, too much, but you know, you get a lot of rice pudding out of this and it’s not that much work. I’m going to turn the heat now to low. So that’s about a two, three out of 10 on on your burner. Depending on how low you get it, it’s going to take about another 25 to 45 minutes here. What you can do now when it’s on very low heat, you’re not going to have to stir it as much, but every couple minutes, just come over and do it. What this is going to do is this very slow cooking is going to pull out all the starch. It’s going to make the most creamy rice pudding you’ve ever had. And because we use a medium grain rice, even after this cooking, the rice kernels are still going to maintain texture and their consistency. Can you make it with other rice? You can. Okay. I mean, honestly, if I was to pick another rice, it would be uh risoto rice, you know, aroreio rice. Okay. 35 minutes has elapsed. This is what it looks like. We’ve had some evaporation. They’re cooking very slow. You can start to see some of the rice here. Like this Jim, it’s soup. It’s because it’s not done yet. All right, just continue to cook it. And you don’t have to stir as much now because now you’re on lower heat. Your risk of burning now is minimal. You’re just going to stir probably every couple minutes. Okay, so here’s 50 minutes. You can see right now how it’s starting to thicken up a little bit, but there’s still plenty of liquid in here. Do not worry. Do not be deterred. I guarantee you it’s going to work. Maybe it’ll be 109 instead of 108, but we’ll be all right. That’s continuing to cook. It’s at the 58 minute mark. I’m just going to add one egg here into this milk [Music] and just break it up and beat it completely. Okay, just make sure it’s combined. And I’ll just let this sit until we need it. 105. Right at the end is when it really plays ketchup. It gets much much thicker here. If yours is a lot liquidy at this point, just let it go another 10 minutes. That’s all you have to do. This isn’t a problem if you take your time with it. It’s if you rush it, then it’s going to be different. So, here’s our egg, egg and milk from before. And you can take a little spoon here, just a spoon worth of it, and just add it right in there. Okay? Just a little bit at a time. Now, what that’s going to do is you’re tempering this. So, tempering means you’re going to just raise the temperature here on this slowly without beating the egg, you know, like basically getting scrambled eggs. Okay? We just want to get this temperature here close to this temperature here. So just a little bit at a time. Use a bigger spoon than this if you want and so you don’t make a mess. And when it gets a little bit more, then you can take a little bit more and then just add that in. So now if I was touch this, stick my hand in there. This is warm. Okay, that’s what we want to do. Then we’re going to add that tempered liquid right back in here and then stir it right away so we don’t get scrambled eggs. And then the temperature and everything will be fine. Now, the egg is going to help thicken it a little bit. It’s going to bring everything together. It’s going to make it creamier. And then we can also add our raisins in. Now, look, if you don’t like the raisins, you don’t have to do it. I love them in this, but there are good contingent of people that don’t like them in rice pudding. So, you know, I want you to do what you like. That was a/2 cup. And then this is two teaspoons of vanilla. But you can see right now after that tempering getting a lot thicker. It’s going to keep thickening now as we cook it for a few more minutes. What I like to do is I’m going to do this to show you. I’m going to keep one warm, okay, out. And then I’ll put one in the refrigerator and we’ll eat it probably in an hour with the taste tester. He likes it cold. I prefer it cold, but I’ll keep one out so um you can see how it is warm. Okay, I’m going to let this cook for a few more minutes like this. 1 hour and 12 minutes. I’m going to turn it off. I me I hope I didn’t thicken it up too much. Let’s get this off the heat. And then I have 1 tbsp of butter. So, I already tasted it a few times. It’s absolutely delicious. Now, again, if you like it a little bit sweeter, fool around with this. After you make one batch of this, you can just next time do maybe like a/2 cup plus one tablespoon, maybe you could do a/2 cup plus 2 tablespoons. There’s 8 tablespoons in a half a cup. So, if you add one more tablespoon to it, you’re going to be increasing it by about 12%. You know, this the suginess of it. This is steaming hot right now. Even like this, you’ll see it’s very much stuck to the spoon. When you let this sit, we’ll let this sit for even 10 minutes and it’ll still be very warm. It’s going to thicken up tremendously. But I like to put this in to a dish how they do it in delies. A little cinnamon on top in the refrigerator. And then we’ll have the taste tester try that. [Music] James, you were just saying what the pattern you like. Yeah, it’s cool. This is warm. This one has been about in the fridge for about an hour. I always like colder than warm. I like room temperature rice pudding. You do? Really? Yeah. I like really cold. Like Cozy Shack. You can’t do a rice pudding video without mentioning Cozy Shack. So good. That’s the warm one. I’ll try it first. All right. Now, the cold one. It’s not going to be really cold. It’s been about an hour. It needs about 3 hours. It’s actually It’s actually not cold really. I recommend to everybody you have it cold. I’m not I’m not the biggest fan of it like this. It’s still really good. But when it’s cold, I love it. It’s 10 out of 10. The main goal of this video is just to show you like the milk, all that that ratio, it’s there. The milk and the water, the 8 and 1/2 cups, you’re going to get something really creamy and it’ll be creamy overnight. Say like you you’re worried and you cook it a little too long, like which this one might have been a few minutes too long, you can just loosen it up again with a little bit of milk, you know, 1/4 cup of milk. Um, some people will do different versions where they’ll do far less and then they’ll mix in evaporated milk or condensed milk at the end. But this one, as long as you cook it enough, you’re you’re good. I mean, I wouldn’t put in like a thing of soup in the fridge. Originally, when I did this recipe, I did six cups and it just came out like a brick the next day. I remember that. We we had to pour a ton of milk on it. Yeah. And that was six. And it was it almost like got to the point where so hard that even the milk wouldn’t even loosen it up. Super simple video. Hope you make it. Hope you enjoy it. Give it that hour, hour to an hour and 20 minutes and and you’ll be set. Wow, James, I don’t know if you’re going to be able to eat dinner now. I’ll be good. Okay, we’ll see you next time. All