Simply Ming; Classic Cornmeal Brioche Dough
Simply Ming Show 223K1, Classic Cornmeal Brioche, Uncaptioned Master, Length: 26:46
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- Simply Ming
- Classic Cornmeal Brioche Dough
- Program Number
- Series Description
Ironically, Americans tend to complicate their lives in an effort to simplify them. In SIMPLY MING, chef Ming Tsai helps make the yearning for a more manageable lifestyle a reality. Tsai, experienced in classical French, new American and Pan-Asian cuisine, first introduced viewers to his unique blend of global culinary traditions in his Food Network series, East Meets West With Ming Tsai. In this new series for public television, Tsai provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare. Guest include Martin Yan, Todd English, Jody Adams, Gordon Hamersley, Jasper White and others. 2004. Series release date: 2004
- Program Description
Guest Chef: Joanne Chang
At Blue Ginger, Ming's restaurant in Wellesley, Massachusetts, one of the diners' favorite items isn't even on the menu-it's in the bread basket. To satisfy this demand, nearly 30 loaves of brioche are baked there each day. Brioche, a traditional French creation, is a delicate bread made rich by eggs and butter. At Blue Ginger, the addition of cornmeal provides a soft, crumbly texture that makes it absolutely addictive! Ming proves that as your base, his Classic Cornmeal Brioche Dough can be used to make a fantastic range of goodies, both savory and sweet, including the Caramelized Onion and Sambal Brioche and the Five Spiced Coffee Cake. The brioche coffee cake is beyond your grocery store variety, yielding buttery slices that are laced with streusel and fragrant with five spice, cinnamon, and ginger. To learn how butter - the key ingredient behind the perfect brioche - is made, Ming heads to Wright Dairy in North Smithfield, Rhode Island. Back in the studio, Ming uses the brioche dough to envelop a fillet of salmon in the French style "en croute" a popular item in prepared food shops all over Paris. In Ming's version, a whole salmon fillet is brushed with a Spicy-Sweet Caramelized Onion Sambal Compote, before being encased in the rich buttery dough. Then, pastry chef Joanne Chang uses Ming's brioche dough to create her signature Sticky Buns made even more decadent by the addition of her aptly named "goo"-a sinfully yummy mixture that includes brown sugar, cream, and butter.
- Asset Type
- Media Type
- Finkel, Hilary (Series Producer)
- Chicago: “Simply Ming; Classic Cornmeal Brioche Dough,” WGBH Media Library & Archives, accessed October 20, 2016, http://openvault.wgbh.org/catalog/V_63C2683F44544A1DA8FC5FF9C026EEAA.
- MLA: “Simply Ming; Classic Cornmeal Brioche Dough.” WGBH Media Library & Archives. Web. October 20, 2016. <http://openvault.wgbh.org/catalog/V_63C2683F44544A1DA8FC5FF9C026EEAA>.
- APA: Simply Ming; Classic Cornmeal Brioche Dough. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_63C2683F44544A1DA8FC5FF9C026EEAA