How to Make Tavuk Gogsu
So here comes my favorite part of the show, it's time to make dessert. What we’re going to make today is Tavuk Gogsu. Tavuk Gogsu literally means chicken breast but it's really more like a milk pudding, so what we’re going to need is four cups of milk, a stick and a half of butter, six ounces of flour, and one cup of granulated sugar, that’s it.
So what we’re going to do now is get our milk, heat it up, we’ll put it on high first and then we’ll lower it so it doesn’t come to a boil to quickly. Now just add my sugar to that milk, if you want to give it a nice stir so it won’t stick to the bottom. Now always when you’re making this, you always have to use whole milk, it gives it a much more creamy texture and that much more of a better flavor. Let’s just give it a little mix and wait for it to come to a boil. Now it doesn’t have to come to a quick bubbling boil, you just have to wait for it to froth up top and maybe do a little belly dance on top, that’s what we call it on our house.
Now we can take this big pot ready and now we’re going to take our six ounces of flour and kind of just sauté it back and forth, so now I’m getting the aroma of the flour, it's really cooking up nicely, and now it's the time to add in our butter. Now we can lower our heat because it will sizzle up when we throw it in there. You can already hear it sizzling and you just want to keep mixing it up, mixing it up it's going to become like a mushy brown sugary texture. You could even turn it off at this point because all the heat from the pot is going to heat that butter. So once that you see that the milk is nice and hot, again you don’t need it to come to a rolling boil, just a little bit bubble on top, you see the smoke coming up. You can turn that off and now we’re going to slowly add it to our flour mixture.
Now just a little bit at a time, you add a little, and then you mix it together until it becomes smooth and then you add a little more. You don’t want to add it all at once because then it will become really lumpy and it will be hard to mix, so now just add the finishing touches, the rest of your milk. Now there’s a lot of stirring involved. So once this has been cooking for five minutes and those flavors have been blending together nicely, now it's time to run it through the blender. I have my blender right here and you can do it spoon by spoon if you don’t feel comfortable. I just like to do it right from the pot. Just to really slowly and you can see there’s very minimal lumps in there, the blender is going to get those all out and you want to blend these for two minutes straight. Now the more you run it through the blender, the more creamy and more gummy it's going to get and this is going to thicken up as you chill it anyway, so you want to have your Pyrex ready and you’re just going to pour it in and see how creamy it is. It's like pure heaven, that’s what it is.
It's so good, so what you want to do now is just get a piece of ceram wrap and then we’re going to have to cover it. Now this is a little tricky when you’re covering it so if you guys have help at home, tell them to come over to help you. Now it's not your typical wrapping where you just wrap it on top, you have to kind of let the inside fall in right on top of the mixture. Now see how it's not completely straight? If you’re at home and you have a lot of bumps, don’t lift it up, just leave it. When you leave it up you’re just going to ruin it, it's okay if it has a few lines and a few creases. Now you have to let this chill for at least six hours. It's going to get really thick and creamy and delicious. So you see how I’m wrapping the insides? So use your fingers, so that’s how it's wrapped and then you want to put it in the fridge and let it chill for six hours which I made one from the morning already so I can show you what thickness it's supposed to be and the consistency.
And a great way to garnish this is with some fresh cinnamon or some ground up pistachios. That’s always how you’ll find it in a typical Turkish restaurant; I will just lift this off. You can see it comes off quite easy and clean, there’s nothing on the ceram wrap and then you can just take a few of your pistachios and drizzle it on top and then as you cut the pieces and serve them you can always add more. I love cinnamon on it, so now you can get ready to serve our delicious milk pudding. I have a plate right here, what I like to do is drizzle a little bit of crushed pistachios on the plate; it gives it a nice flavor and texture. Just cut up a little piece and try it and see how it came out. So that’s going to be very thick so you can cut it with a knife. So there you go, you just get one piece and you have to be careful when you put it on the plate because sometimes it may break but don’t worry. So this is our famous Tavuk Gogsu and it's delicious and it's going to go great with the rest of our meal.
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