Chef Out Of Water Season 1 Marathon • Tasty

Oh, I danced, chewy, tasteless, old fever. Hi, I'm Alexis and I'm always up for a challenge, so I turned to the internet to decide which appliance I should use to prepare a three-course meal and at the end a surprise guest will show up. Come on, you'll have to guess what he used to cook with. We've reviewed the comments from our previous episodes and you've chosen what I'm going to use. Let's see it. Not bad. Not bad. This feels like the best. The closest thing to cooking I've used so far is I haven't used a toaster oven and it's been over a decade so who knows in the early days of

tasty

they had a very small kitchen and only used toaster ovens.

So if they can do it, can I be right? So my producer kindly let me do some research. We know what it was like when I didn't understand you last time, so let me see what they have to say. Toaster ovens have a There are a lot of hot spots, so it's very important to rotate the pan as you go, very good advice I probably wouldn't have done, look at this, uh, okay, they have a roast that's big, this It's going well, it feels good. I have chosen my recipes. I feel like I have an idea of ​​how this works.

It will be a challenge, but I think I have some good ideas. I'm really excited, so I'll start with dessert. I'm making strawberry shortcake. I've done it four times. From what I can tell, I actually made these cookies to get a

tasty

101 on grilled desserts and they're so easy, they're really great, so that's not what I'm worried about. I know it goes up to 450°, which is awesome, it's all I need, but I'm a little skeptical that this will bake evenly, so the first thing is to preheat the toaster oven. I'm adding two cups of flour, a quarter cup of sugar, a teaspoon of salt, a little bit of salt really helps.

It will enhance the flavor and make it sweeter and more delicious. Two tablespoons of baking powder, so beat it all together. Look how easy it is. I have frozen butter here and I'm going to sort it with a cheese grater. This is really an easy way to combine it evenly with the flour and then just mix it by adding the milk. You can also use combined buttermilk to make this type of shaggy dough. One of the advantages is that it does not have to rest. fold it a few times, that will create layers five or six times, that's enough.

Any more than that, actually, will be like crushing butter. Okay, this is a really fun tip for me, so if you dip the cookie cutter in some flour press. down and then turn it up immediately so it doesn't twist, it will actually help prevent the layers from flattening out into a very airy cookie. I will paint them with a little milk, the milk will only give them a shiny finish. You can use heavy cream on top, you can wash an egg and then I'm just going to sprinkle a little bit of sugar on top, it has a nice texture and a little bit of sweetness.

Okay, they look great. I'll bake it for six minutes. and the internet reminded me to turn it halfway over. I'll go to that and then see what happens. My cookies are baked. I'm going to work on macerating my strawberries so they're nice and tasty. I'm just going to add sugar to the strawberries so we'll just break them down in a few hours and make them soft and juicy. I'm going to add a little bit of lemon zest and juice just to add a little bit of acidity, I think to really elevate this and surprise my taste. testers I should add a few drops of balsamic I don't want it to be overpoweringly saccharine sweet I just want it to be I wanted to know like my birthday when I was five I just had too much to ask for okay the cookies look like they're getting pretty golden brown on the top and they look pretty raw okay they are completely wrong in the middle so I think this might be one of the downsides of a toaster oven is that it gets so hot that the top burns a little bit. and the middle isn't cooking all the way through, but you know, I don't want to make judgments too soon, it could be 5 because the toaster oven is my only appliance.

I need to whip the cream by hand, here we go again, oh the cookies look like this. It's getting really dark maybe it's okay honestly it looks beautiful it looks fluffy and light right wait the temperature is a bit unstable but obviously they are perfect one thing done hmm for my second dish I'm going to prepare. a skirt steak with crispy potatoes and blue cheese compound butter. Usually if I was making potatoes with breasts I would parboil them and

water

them before that is obviously not an option so I have to cook them raw and boiling them just helps make the inside really light and fluffy. and the exterior very crispy.

Hopefully I can achieve this by completely omitting anything. I'm going to cut my potatoes into smaller pieces so they take less time. Rosemary easy easy easy easy salt and pepper I'm just going to mix it up it looks beautiful beautiful beautiful well when this warms up they'll be ready in the meantime I'm going to make a blue cheese I'm going to try a compound butter and a compound butter is basically just infusing butter with other flavors and cool it. I love blue cheese. I love all types of cheese. yeah, it's spicy, you know, I think people are afraid of things because of certain lengths of Mallos or they're like, oh, that's weird, it's mold, but as a spoiler the whole cheese mold, I was going to mash this up, but my butter looks a little hard. so maybe if I put it on top of the toaster oven it will melt a little.

This was so clever, so intelligent, it's like the perfect consistency. I love their Romans, who knew that it was really incorporated so that the flavors were everywhere and I don't just take a big bite of blue cheese and then a bite of butter and then I'll roll it up into a log, okay, look, you can't see it. very good, yes, but if you fold it beautifully, I will give it to you. Try these potatoes, huh, it's really good, it's really good, they look great, they look happy, my potatoes are squeaking, they're making crispy little potato stalks, honestly the confidence level is maybe an 8.5, maybe a 9, maybe it's a 9.

I'm going to make a really simple marinade for my skirt steak a little garlic oil salt I thought about skirt steak because it's so thin it would be pretty easy to cook it in the toaster oven for the steak . I'm going to try roasting it on a timer for 5 minutes, it's definitely cooking. a little gray, I mean, the grainy thing is not very attractive to me, let me check. I mean, it looks really good. Skirt steak is so thin that it's very easy to overcook, so you want it to be pink in the middle, ah, it's a touch chewy, the flavor is really good, it's just that the Meyer reaction creates this crust, creates the taste and now it's a little gray, what if I put a preheated cast iron skillet in here and then cook the steak in the cast iron I'll try it on another piece of steak and see what happens.

Oh, it's actually like starting to smoke, which might be good for me, so I'm going to put the steak on well, okay, this is boudin, very good, oh. The man did nothing. No, some help got here. What I am going to do? My confidence level in steak is about five good flavor, bad texture. New idea. I'm going to grab the rack from another toaster oven. Put it on. in the second slot put the tray underneath and then put the steak directly on the rack no matter what happens with this round I have to make it work I really don't want to serve rubber steak but if I have to cover it with a lot of butter compound it's okay I think that my steak is done, oh, it's so weird, you know, it's not the prettiest thing I've ever made, that's for sure, I think this is the best it can get and I have to move on, so I'm just going to Go ahead and let this sit aside.

I still love the toaster oven, but I guess it can't do everything, so for my appetizer I'm going to make baked calamari. Normally I would fry them and they would be really crispy and delicious. I know how to dip a bowl. I'm not sure that's going to happen in a toaster oven, but we'll see if I can get something similar. I have some mixed squid tubes and tentacles. I know people can be very scared by the tentacles but it is part of the animal. I'll dip it first in flour, then egg, then panko after my steak.

My confidence level is Gwendoline right now. Well, moment of truth, I have it at 450, which is higher than this toaster oven. goes and I'm going to give it five ten minutes, I imagine it's closer to ten, but I've never baked calamari before so it looks a little weird, calmer, ilex crispy in places, doesn't exactly look fried, but the calamari baked are nothing. for one reason I'm going to skip my saint so I'm just grating some garlic into some egg yolks add a little bit of mustard which will help emulsify it a little bit of salt and whisk to combine so the trick to making an aioli is go drop by drop, if you add too much oil to start it will never form an emulsion and will break up and loose, you want it to be thick and dibble, I mean literally a drop and a whisk, that's lemon juice , it's lovely.

It's really good, let's just say this is not good, dense, chewy, flavorless, all three, so my guests are on their way so I have to start plating and hope for the best. I feel like I started off really strong here and honestly just fell apart starting out. Hi, I'm Claudia and I'm Adam, and back in 2015 when Tasty just started, Adam and I were two of the original producers before Tasty Kitchens that you know today we were cooking at the original BuzzFeed Studios, which I don't have. an oven or a stove, so we depended on hot dishes.

Microwave. Toaster. Alexis has cooked up a lot of crazy things in the past, so I'm really excited to see what she's made for us today. I'm as ready as I'll ever be. It'll be nice to see you, hey, how was she? You know, I'll let you be the judge of that, of course, number one, we have baked calamari and aioli, so it's baked, yeah, let me, I dipped it in mayonnaise, okay, so more. We have more exciting than baked calamari and beat the butter and crispy potatoes. It looks incredible. The potatoes look auspicious, very good. Hmm, it's unfair that whatever you use to make this meal.

I forgot where they're supposed to be. Guessing what appliances I am I like to sit, yes I miss food, this is what it would look like, yes I have the right tools on a scale of 1 to 10, how would you rate this item? A solid eight, yes, many words, ma'am. Oh, strawberry shortcake, he's a berry master. a little hand whipped cream and your own Oh, the strawberry shortcake is made with what appliance what appliance looks good to you, everything so nicely browned and cooked, although you once used an iron and it looked very good. I wouldn't have guessed it in a million years lawnmower definitely longer like a toaster like a slotted toaster you're not far from fall I chose this toaster oven ah okay that's awesome I love it because it used to make a lot of tasty things early and like it I always do after making them that he has been an advocate that if you have a hot plate, a toaster oven, you can do anything.

I mean, it would be worrying if it was as good as if you didn't have it right. Oh, Oh, get a box to take that out. amazing congratulations, oh how kind, I did it. Adam and Claudia were so generous with their feedback, they were so encouraging and supportive and they seemed to like everything I did, so what I'm saying is that I'm my own worst critic and I'm excited for the rest of the

season

for anything else they do. throw me if you make something in a toaster oven, tag me. I'd love to see what you can make and comment below - guess which appliance will be next?

I feel good. my helmet without the real partner problem I'm afraid of derailing this whole thing welcome back to

chef

's out of

water

I'm Alexis and I'm a

chef

who's always up for a challenge. I have searched the Internet to see which appliance. Should use to make a three course meal in the end. I'll have a surprise guest try to guess what I wore. A blender. Can I get something else? This will require a little extra creativity. Well, here's my Game Plan. I'm going to make a three-course raw meal because I clearly can't cook with this, but I think I can make something pretty good and pretty exciting.

Anyway, for dessert today I'm going to make a mousse. bitter chocolate. First it will be a learning experience for both of us. I'm going to cut my chocolate problem. The chocolates will not melt in the blender. If I were doing this, you know, with the stove, I would use a double boiler. You could even use the microwave, but I can't do that, okay, this is a little crazy, but if it's a really hot summer day in Los Angeles, I wonder if you would put the chocolate outside in a bowl if it melts. This is very strange for the aperitif.

I'm going to make a raw nut cream. I've never done anything like this so I'm not really sure what to expect. I'm not sure about the consistency. The flavors that heat brings out, I don't have the luxury of using it. First I need to add flavor with other ingredients. I have been soaking nuts for a while as soaking them will make them creamier or easier to blend. I guess I'll start by adding some nuts,some fresh herbs. sage, rosemary, parsley, a little olive oil, a little nutritional yeast, nutritional yeast is just dehydrated yeast, it adds this really tasty nutty flavor, many diets use it as a cheese replacement or as a cheese flavor, sometimes called Nuge, very little vinegar.

I also thought a little soy sauce might be interesting just add some complexity smells like a health food store I feel like it needs more liquid needs something to make it more water to spread Need some work or water I can see it's starting to get very creamy and all rest on the bottom, the top is not there yet, but it feels like the texture that I want like something smooth, typical, something like pâté, normally pâté is made from liver and it has a really smooth texture. Buttery consistency. I don't think I can get a white in that grade, but I'd like to get it more in a bowl and I think it's the best you can get.

I'm curious to see how it turns out when prepared after trying this pâté. I feel like I'm on that a7 right now. I feel pretty safe. It's good, a little weird, but it's good. Look at God. This really worked. Is not perfect. It throws away some chunks, but I think it will work. Avocado to give it creaminess. I'm going to add a little bit of coconut cream from the top also a little bit of coconut oil, a little bit of vanilla, a pinch of salt, my son, melted chocolate, look at that, it's pretty melted. I'm going to add half a banana just to add a little bit more creaminess, a splash of maple syrup, it's delicious.

I'm going to put the mousse in these little molds to cool for a few hours to set them into a mousse and then I can move on to my main course. I'm going to make a raw lasagna, I'm going to use the zucchini as noodles and make a pesto make a sun-dried tomato cream and cashew ricotta. I've never done any of those things, but I've eaten a lot of real azan, yeah, so you know, we'll see how it goes. Cut the zucchini into thin slices and then let them rest and sprinkle with salt to draw out some moisture.

It's also going to add some flavor to the zucchini, which they honestly need because it's bad, so I'm going to set this aside and move it. I've been soaking these cashews for a while again, that's just to make them really creamy. Wow, the cashews really feel, oh my goodness, they are so soft. I think it will be quite creamy, so for the walnut pate I think I made about two. tablespoons and I also think I can be quite generous with this, especially if I'm trying to emulate cheese. I feel like I'm out of my element, not because of the blender but simply because I'm making food I don't normally make. and using flavors and ingredients that I don't normally use hmm I don't use a lot of nut based cheeses but this is what they look like you know it doesn't totally resemble ricotta but I think once it's layered with the other components it becomes They will blend in the next step: My pesto traditionally pesto is made in a mortar, but a blender is totally fine.

I'm adding a bunch of basil, garlic, this is a pretty big clove, so I'll just do half for now, pine. nuts and then very good, it's very lucky for them that it's all raw and it hasn't had any dairy so far. Great, since we're dairy-free that means no parmesan. I'm going to use nooch as a replacement for the parmesan. They will give you that tasty nutty umami flavor. It's delicious. I'm going to raise my confidence level to eight. The last component of my lasagna is the tomato sauce, so I'll have a little bit of raw tomato, a little bit of sun-dried tomato, garlic, olive. oil oh it works looks great I think this sauce is ready I can start assembling I think I'm going to make two next to each other.

I'll start with a layer of tomato and zucchini on top and then I think cheese. this looks very pretty, in fact I think I would serve it at a dinner party, the layers on the sides are so blue. Wow, wow, this is really cool. I feel like a proud mom. This is my baby. Wow, my dark chocolate mousse has it. sets very well, you can totally set it up, I'm just going to add some dark chocolate shavings, maybe a little salt, some strawberries on the side, simple, elegant, rustic, the last step of plating is my walnut pâté, it's a little olive oil and salt.

Wow, okay, this looks great, I'm really excited to see it. If the taster can guess what device I used, let's find out Hi, my name is Merle, I was a tasty producer for quite a few years and now I'm a forgetful video producer, I was a voracious carnivore for most of my life and I've been a vegetarian for four years and vegan for a year. A curious fact about me. I can juggle, so I'm about to try the three dishes Alexis prepared for me and I'm really hoping I can guess what the secret device is. I feel like I can oh, this is such a good gift to see you think about everyone who could eat this food.

Wow, great, of course, which counts as pâté, but you wouldn't do that, obviously this is a dairy-free treat, so you want to. safety fresh chives Wow, the punchi punchi acid really brightens over time, holy moly Wow, I feel so yummy, this is raw lasagna, which is my pride and joy. I feel so excited, it's so beautiful, plus it's meat-free, dairy-free. Oh, God bless you tonight, right? It's amazing, soft friend, is this so good? What are sun-dried tomato sauces? Yes, and for dessert, a dark chocolate mousse that is also dairy-free. A true five star screams review.

Get me a mint post so final Merl. asks what do you think I have made these three dishes with one of Mines? I'm going to say this because it's been with me in the back of my mind all day it's a blender you did it you didn't do anything we made that one better than I ever imagined you know this morning I felt a little ambivalent and unenthusiastic and You know, this day changed completely. I feel like I learned a lot about what you can do with the blender when it comes to raw foods. I feel like I really feel. inspired I feel like my creativity is flowing if you make something really cool and really unusual in a blender tag me on Instagram let me know on the internet if you thought you had me with the blender but it turned out to be a win what do you think? in the store comment below I have to be honest I don't know what to do technology gets in the way of cooking well welcome back to Chef's out of the water I'm Alexis, your chef, always up for a challenge, for I have turned to the Internet to help you decide what I should cook with next.

At the end a surprise guest will appear and they will have to guess what he used to prepare the food. I don't know who I'm cooking for. and they don't know what I'm using, so let's see what's next. Okay, these are like the most basic rice cookers on the planet, but this feels good. You know, if I could make it work with a blender, I think I can do it. Working with a rice cooker, of course, I've used a rice cooker to make rice before, but never anything else. I have many questions. Do I receive investigations?

Yeah, great, turns out people do all kinds of things with rice cookers. cakes there are curries there are sauces I feel like there are a lot of possibilities here small cup of rice a steamer spoon I think this is going to be really interesting because I only have two functions which are cooking and heating if I can heat the bottom and use it it is to sauté things, the world It's my oyster. I feel like I'm ready to go. My confidence level today is actually like 8.5 am. I'll kick myself for saying I'll start with dessert. I'll try. make a chocolate cake today I think the first thing I need to do is put it on, there isn't actually an off button, just plug it in which feels quite dangerous, I have no idea how long it takes to preheat it but I'll let it slide. a little room temperature butter brown sugar white sugar eggs Vennela I'm going to add a little yogurt, which I know feels a little out of place, but it's just adding more fat, flour, cocoa powder, baking powder, everything this is very standard again, everything will be by hand because I'm not allowed to use anything else.

Rice cookers are basically steam cookers, so it will be more like a steamed cake than a baked cake, so I expect it to be very light and fluffy, but I don't know what temperature it reaches. I don't know how constant the heat is, so everything feels a little vague. Cake ready. I'm going to grease it, but to prevent it from sticking, I'm going to put parchment on the bottom. It's a neat trick to get a perfect. circle, take a piece of parchment larger than your surface, fold it like this and then you place it over your bowl and just cut like this. circle, the pot is hot so the cake batter in the rice cooker feels very weird, this cake usually takes about 35 minutes I have no idea how long it's going to take but I'll keep an eye on it and move on to my next dish, chicken and potatoes, classic, it's not actually a chicken, it's a Cornish hen because it's so A small chicken wasn't going to fit inside.

I'm going to try to get a little color from the bottom, but in case I can't get a crispy skin, I thought a little paprika would help give it some color. I have paprika, cumin, coriander, salt, pepper, it's beautiful, great color, okay, something to do with the rice cooker it switches from cook to warm and when I press cook it just gets hot every time it switches to warm, I need to get everything out , unplug it and plug it back in. and put it back in, change it to cook, this definitely derails my plan a bit in terms of cooking and consistency as it clearly won't last more than a few minutes, we're just chopping up some aromatics right now to add some flavor to the base of the chicken oh this is going to be a long day this barely fits now it's making the right sound the chicken smells amazing it sounds good it smells good I'm going to give it a spin wow this is beautiful I'm just going to get a little bit more color oh this is it switch to heat for her.

I have to be honest, I don't know what to do. I can't cook a chicken on a heater vent. It seems that something is wrong with this machine. It can't be me. I know machines so my chicken got browned but the machine keeps turning on and off. We've looked at Amazon reviews, done a lot more research online, and I think it just needs more moisture, which is why the garlic onions have some flavor. The cake is cooking, it's not completely cooked yet, but it's pretty good, okay, new plan. I'm going to make another cake batter that's a little wetter.

Steam in the steamer basket. Put water underneath. Keep turning it on and off. It's cooking, so I think. I just need to be very diligent, this feels a little out of place, but my confidence level is still pretty high. I'd say I'm at a seven right now. I thought this was going to be so easy. It was like a rice cooker, no. I have some trouble making it look like the cake is actually cooking, which I think is due to the water in the bottom. I think for the chicken I need to cook it again and then cook it with a little white wine to add more. humidity, it smells absolutely incredible, okay, so I have my onions, my garlic, my chicken and wine, it's on the cooking lid on, let's wait.

I was thinking: I serve this as a whole chicken, as a cube. My cake looks wild, but it's definitely Cooking the day started with some problems, but I think we're back. I think I discovered the power if I can keep the fire burning and steady. I'm golden, you know, it doesn't have that crispy skin because it was. kind of like in liquid kind of poached but there's some browning it's quite pretty this is beautiful it's got all this spicy sauce it's onion with garlic I'm going to try to cook it for a few more minutes while the cooker stays on it's divine, like you can dip bread in this and call it a day now that my chickens are ready.

I'm going to prepare my potatoes. The steamer basket worked with pie and potatoes. It makes even more sense, so give it a try. Potatoes turn into cake. Maybe we should steam cakes more often it feels really good, it was pretty painless, it looks like my potatoes are almost done. I'm just going to heat up some milk and heavy cream, a little rosemary. I have a whole head of garlic that I crushed. I'm just going to get that. I heated it up so it mixes up a lot and I'm going to add it to the mashed potatoes.

I have a potato masher which is a tool, but it's not a mechanical tool so I think it's okay to use it, it's like my favorite thing in the world. Making it is so weird, OMG I love it, it looks so beautiful, these potatoes are beautiful. If I had a better rice cooker I think this would be quite effective because the rice cooker doesn't have much power, honestly it took like 40 minutes for the potatoes to get a little tinder and they could have been tender in about 10 minutes on the stove, but the result is excellent, okay, my milk and cream mixture seems to be ready, oh, it's actually boiling, damn, my goodness, it smells so good if you throw all the milk and cream in here, it would become a mess , but if you do it little by little, the potatoes will absorb it.

They are so good, oh my gosh, my confidence level when it comes to these potatoes. my chocolate cake is cool, it looks like some kind of brain, it has all these really weird waves anyway. I'm going to make achocolate glaze and thought I could melt some chocolate in the steamer basket. I'm going to treat the rice cooker like a double boiler, so that means water in the bottom. I also have mini chocolate chips because I thought they wouldn't melt faster. I'm going to make the frosting base while the chocolate is melting, so this would be a billion times easier. with a hand mixer or a stand mixer, but you know how I have very soft butter, vanilla, a little bit of cream, oh this is going to be a pain, oh no, I'm going to take my cold cake and I'm going to cut three . mini cakes and something like a mini chocolate.

I'm going to make a mini chocolate layer cake. Okay, if I stack three of them it looks absolutely crazy, but I could cut them in half and make thinner layers. Hey, I can make a four-layer cake. This is so much fun, the chocolates are good, best to try the frosting again. This seems ridiculous because it seems crazy, but go big or go home. I think I'll go with the rustic look and put some berries around it to finally serve a plate. that makes sense for a rice cooker. I'm going to make super easy white wine mussels.

Mussels are found in so many fancy restaurants that I think it's definitely something that people associate with a higher price, but the joke is that mussels are actually super inexpensive, they're one of the most affordable seafood options and they are so easy to prepare I thought. I would make the broth in the base and then put the mussels in the steamer basket on top, onion, garlic, pepper, flakes, white wine. I want the alcohol to cook with this and just have the taste of the wine, you don't need much to give it. mussels such an amazing taste the taste is better like mussels that would be so sad my broth is ready I'm just going to add the steamer basket right on top let it cook until they open so it should be a few minutes the moment of truth Wow they are so pretty .

Oh, this broth looks so good. I just added some lemon and parsley. It looks absolutely perfect. Can I be the taste tester? I'm really excited, honestly, confidence level 10. I'm ready. Hi, I'm Ryan. video producer at BuzzFeed I make branded content my favorite food is sushi my least favorite food is my mom's brussels sprouts I cook out of necessity I don't cook for pleasure like last night I had simple chicken and pasta and I ate them at the brunette Alexis has me prepared a three-course meal with a mysterious appliance. I don't know what the appliance is, but I'm going to try to guess, okay, do you know what this gift brings them?

Hello, I am a tree. you're a tree you're a tree are you ready I'm you're you I'm about a level 10 right now so I'm so ready ten out of ten out of ten for your first course you have mussels in white wine very nice stay like mussels, I love muscles , okay, great, great, great, they are cooked well. I'm going to take that as a victory, yeah, of course, of course, that's great, oh my God, stop, can't you just keep going, oh my God. I'm so glad you're hungry because this is a Cornish game and we went a little smaller with some sautéed onions and mashed potatoes.

I just can't speak well, oh, I'll try, okay, go ahead, mmm, this is so good. that's well

season

ed mmm this is probably like a $30 meal thank you so for dessert you have your own mini chocolate cake what do you think I use to make this meal if there had to be enough heat to get this crust and so get? a curling iron without rice, wait, you already made a rice cooker no or did you lift a bathtub when you said rice cooker before you were right I was right Wow, that makes this more or less impressive Oh, totally impressive, increases the wow factor Many thank you, you're in high spirits, this is a pleasure and I'll leave now, I'll probably take some food with me, take what you want, amazing, I'm sure I'll spill it, oh I like the combination of cake and mussels, yes, yes. it balances goodbye, I'm really glad you liked it, honestly, it was very, very good, like after the blender after today.

I feel good and very confident about what's next. I'm ready, comment below to tell me what you've done. made in a rice cooker oh, I'm the chef who loves a challenge, this is a toy, the marshmallow fix clip, welcome back to Chef's, out of the water. I'm Alexis, a chef who's always up for a challenge, which is why I turned to the internet. so you decide what I should cook with next, at the end there will be a surprise guest who will have to guess what I used to make the food. I don't know who I'm cooking for and they don't know what. appliance I'm using, so let's get to it, an easy bake oven, this is crazy, there's like there's not even an inch of space, my hand is bigger than this pan, this is a joke, when I was a kid I dreamed of baking easily in the oven and now my dream is my nightmare Oh No, okay, everything will be fine.

I think I have a plan, we'll see if it works before the first course. I'm going to make a personal pizza so it's really delicious. I start making my own dough, so I have warm water. I just sprinkle a little bit of yeast over it and let it bloom. Meanwhile I'm going to whisk together the sugar, salt and olive oil. This is going to be very simple, quick, get as much dough as you can. Tell me when they're blooming because they're still starting to bubble up a little bit of yeast that looks foamy and well, I'll add that to the oil and add the flour.

I just thought pizza is usually cooked at really high temperatures. The internet told me this only goes up to 350 so pizza dough may be a bad idea, maybe if I rolled out the dough very thin I would let it rise in this greased bowl while the pizza dough rises. I'm going to start with my next dish because it will take a long time for my next dish. I'm going to make nachos. I had the idea that I could make my own tortilla chips just by cutting up the tortillas and brushing them with oil and hopefully they will be crispy and the Easy Bake oven let's see how it goes.

I'm going to add some spices for my big beef a little salt garlic powder onion powder chili powder paprika and I guess I'll just mix it up the ground beef needs to be cooked at 160 degrees so it should be able to work here but I don't know how much time I will take it and again I don't think it will brown as much. I have a feeling it might be a little gray. I'm going to check on these guys. Oh, okay, it's not quite there, but it's actually working like there's something crunchy, yeah. Okay, but this is what will take me like three hours just to make fries.

Is there any way I can get help? Oh, my sous chef happens to be my best friend, yeah, and I have one too well, so step one. we have to preheat it, okay, so I know this is crazy, mm-hmm, but we have to do like two chips at a time, I think well, I work with chips, I'll make you work with ground beef, okay, really I want to use it. this I mean, how crispy do you need the fries to be, you really know what I think we can change to a lot of tacos, that's great, I think it's time to check it out, oh, it's like, oh, wait, can I do that?

Oh, okay, wow, okay, this is kind of like that. Well, I know I'm in shock, okay, we've got a long way to go, but I think if you keep making the beat, yeah, it'll be okay, okay, I'm going to cut some mini tortillas out of the big boot because this doesn't fit in the slot. but this does it, so let's wait, yeah, okay, wait, this is actually, this is like a chip, why is it so much better? I don't know, okay, I'm going to glue a mattress, this one goes back, you're getting so good at this, huh, beautiful, I have two chips that look really good, your meat.

Wow, we've done it, we've done one thing, so we have two here, one here, so we're actually almost a ton, it should only take 25 minutes for the staff, that's amazing, okay, if you can remove the casein and crumble it. I'm going to do it the same way the ground beef you're thinking of, like the onion and pepper pizza, feels a little ambitious right now, but I think the pepper. and the onion may be fully roasted, oh wait, oh this is steaming hot. Oh, a very crispy chip, you know that's okay, it'll be at the bottom of the pile, some people would be their favorite job, yeah, those are beautiful chips, they love them.

I'm going to make nine chips that peel just enough oh wow, this dough is Wow, it's feisty, it's doing well. I think we're getting to the nervous part about the fact that okay, you can take that cookie and make two circles. Okay, can you check the? sausage I bet it's ready now Do you think it's ready too? Wow, yeah, amazing, amazing, it's like real pizza. I'll check. My confidence level about pizza is seven. Oh, you know, I'm happy for you. With pleasure, I just took these. onions out, we have it actually it looks, it looks very good, that's good, it smells very doughy, okay, okay, they look, they look amazing, I mean, this is, yeah.

Wow, oh my gosh, the bottom has some browns there. I mean the smells, it smells amazing, it is. It's more like focaccia than pizza, but it's very good. I think I have it from here. Thank you so much. There is no way to see it. Ryan was the most help I could have asked for at this point to start plating. This is a pre-made sauce. I have some mozzarella and some of my toppings. I'm so excited that this person guessed what I wore like they had no idea. This is actually very fun. I made a mini pizza with real pizza dough in an easy bake recipe. cooking food in the oven with the kids, joy is out of my element, but I feel euphoric, there was a puddle of cheese, did you see it?

One of my fingers after school knives were cookies every day, so this definitely needs a sweet element, so I'm I'm going to make a crispy rice Zac. I'm just going to cut up some marshmallows. A little butter. I put my marshmallows in and I'll place them. I'm going to layer nachos with obviously chips, cheese. My ground beef has some black beans, tomatoes and avocado. Oh, it seems to be. a little marshmallow explosion, okay, okay, okay, okay, pressure, this, I feel better about this, it looks good, I can add chocolate chips, I'm going to get a cookie cutter and put this on a keychain, oh Oh my god, this is so cute, okay?

I'm told the tasters are here and ready to try and I can't wait to see if they can guess what I used. My name is Jonas and I'm nine years old. The first time Alexis cooked for me, I was in Hydra. You cook robot episodes. We heard that you really like robots. The next one, in fact, we love. I think it looks very weird and cool. The plate of cookies that is mine today. Alexis made me three sandwiches and I have to guess what she used to make. I'm so proud of everything I made and I can't wait to see what this taste tester is.

Thanks, let's get something out. It's so good to see you again. Equipment. How are you doing for your first snack after school? You have nachos like That, oh great on a scale of one to ten, what would you give these nachos an eight? Brilliant. I accept it, you have mini pizzas with sausage, pepper and onion, it tastes like pizza, yes, yes, maybe the crust would be a little hard. I think that's a fair assessment on a scale of one to ten. What would you give to this Pizza Snakes fair? Are you ready for your last note?

Give it a ten again. Okay, so we have an eight, a six, and a ten. I think it's pretty good. I like that is that you put tomato in it oh you don't like tomato and remember tomato and this was a little hard to eat to bite into it mmm as you can see, okay, now that you've tried all three sandwiches, what do you do? do you think i used to make them a pan brave brave choice oh i know a rolling pin for the middle oh i definitely used a rolling pin what do you think i used to cook it on the stove oh we know i'm into it alright well?

I have some news for you I basically used a children's toy to make these three no I did it you used a children's toy haha ​​this is what I used to make this I am very impressed with this Thanks Otis I made a fatal mistake of not testing the French fries, oh, they are very hard. I still make french fries in an easy bake oven. Okay, the fries are pretty inedible, but overall I think this day was a great success. I feel very proud and excited. I have no idea any of this is possible and you know, I know I said Easy Bake ovens were a nightmare, but I think I just fulfilled a childish fantasy comment below and tell me what you do in your Easy Bake ovens.

Welcome back to Chef's Out. of water I'm Alexis and I'm a chef who is always willing to accept challenges that's why I've turned to the internet to decide what I should cook with today I don't know who I'm cooking for and they don't I don't know what I'm going to use so let's see what's in this box. This feels like a personal attack. You know, the last time I used a microwave it didn't turn out exactly as I planned. Oh my god, I honestly like it. This is a Disaster. I really hope to redeem myself this time and do something I'm really proud of.

At least this time they investigated me better than investigating. Hello Alexis and tasty. I'm Gemma Stafford, a professional chef, cookbook author and host. Online baking show how to bake bolder now, even though I'm a trained chefProfessionally, I know a thing or two about microwave cooking, some of my most famous recipes have been a pizza in a mug, a 3 layer microwave cake and even a whole batch of microwave brownies ok, they look incredible. I didn't even know it was possible Alexis, here are some of my microwave tips to help you overcome this challenge successfully. tip number one, err on the side of caution when it comes to your time start with about 2 to 3 minutes on the clock then check in the microwave and if you need more time after those 2 shorter increments I think that's one of the The most important conclusions from the last time are that I was doing very long increments and everything was personally.

The microwave in tip number 2 catches on fire at maximum power. I don't use any of the settings on my microwave. If you follow tip number one, you'll have more control over the weather and will be less likely to set the place on fire. It really comforts me that Gemma doesn't use different voltages, I find it a bit intimidating and she doesn't. I don't need to do it either. Well, tip number three. Alexis, stay near the microwave when it's on. I saw your challenge above and you went all over the kitchen when you put something there, stay close so you can keep an eye on it and something is less likely to go wrong.

Well, I think this is just good advice for being in the kitchen. I should know better Alexis I wish you the best of luck and don't burn the place down she seems to believe in me I have a second chance I think I can make this instead of a traditional three course meal I'm going to make three different courses for brunch three plates a surprised taste tester and a microwave let's see if I can do this I'm going to start with a quiche how bad can it be? I'm going to try to make a base for the quiche.

I know there are a lot of microwaveable crustless quiches, but again I want to try elevating them. I want to try to make it a little more advanced last time I burned the rind on my lemon bars it could have caught fire but I'll listen to Gemma's advice and go very slowly. This will be a really standard crust. My flour has a pinch of salt. Stir it well. It is very important that the butter stays cold again. Cold dairy equals a flaky crust once the butter is all in. you can start using your hands to start separating it.

I'm using ice water, you can also use apple cider vinegar. Some people use vodka, it just helps the dough be a little more tender, so I'll just shape them into two disks and wrap them. in plastic wrap they should cool for about an hour, especially since it is very hot here. I want the dough to be firm so it can be rolled out in the refrigerator, so I have one of my dough discs cold, it's tender. Wow look at those butter pads that means super flaky and butter yes I love butter how about you? Another cool trick if you want to transport your dough you can just roll it up like oh my gosh look how cool that is and then you can just put it down.

Again, we do that magic, so my dough feels really soft right now just because it's getting so hot from the light, so I'm actually going to chill it for about five minutes while the crust cools. I'm going to cook it. some bacon five minutes with a paper towel but also Gemma said I didn't do anything more than two minutes so I'm going to do two minutes and then increments after that look at me learn it was seven minutes honestly it se Look good, there are still some left. parts that aren't super crispy but they will bake back into the quiche so I think it's okay, it's pretty good, a lot less rubbery than last time, so I just have some eggs here, I'll beat them with a little heavy cream of milk and I will add a pinch of bacon with salty cheese, if I were making this quiche at home I would be doing everything exactly the same up to this point, the baking part is when you bake a crust alone, first you put down parchment paper and then you put something like beans that some people use. cake weights, you want to make sure the cake weights are smooth, in an even layer, otherwise you will burn yourself a little underneath.

I'm going to start with two minutes, bye, God, I hope this works. I think we are filming at the best time. Summer week it's certainly a heat wave right now and there's no air conditioning in this room, you're welcome. I've been doing this for about 15 minutes. Okay, the edges are pretty pale, but the center is turning brown, the edges of the crust. I definitely need more time but I think I just have to lay the eggs and see what happens otherwise the bottom will burn so this looks great I really, really want this torque. I'm not going to walk away, I'm just going to sit here with this microwave and take care of my quiche, let's take a look at this, this is very strange, it smells very good, the quiche needs more time, the crust is still quite pale and it comes out well.

I'm going to try it. I'll open it, it's quite strange, but the crust appears to be uncooked. I'm going to let it come to room temperature. I'll try a slice if I need to cook it tomorrow. I'll re-evaluate and move on. I'm going to prepare it. Super Fluffy Banana Chocolate Chip Pancakes developed this recipe to be 101 delicious. They are legitimately the best pancakes I've ever had, but I've never microwaved them so we'll see, I have some flour and a few tablespoons. of sugar a pinch of baking powder salt and baking soda I have my milk melted butter I also separated the egg yolks and whites helps make them very fluffy with the pancake batter, you actually want to leave it on the lumpy side and actually look at some bags of flour, this will help make it very fluffy, then add the egg whites you just want to stir until the whites are combined.

First I'll do the test without the banana and chocolate chips because I don't know how. how long does it cook and I don't want to waste it, spray a microwave safe plate and then add some lumpy batter, the pancakes have spread all over the plate so I think I need to use a smaller plate or I need to use something that can be like a mold, a pancake mold, there is literally no one on the planet who wants to eat this, it's not that bad. Wow, okay, so I bought a few different containers. I thought it might be fun to try a mold first and put some batter in it will also do two minutes straight, eh, okay, to me this looks more like a cupcake than a pancake, let me see if this one with the lips helps, okay, no It looks beautiful, but that's how it is.

Okay, don't judge a book by its character. Don't judge a book by its character. Front page. Well, yeah, you're getting to me honestly. I think it's the best you can get. I want to serve them with some fruits and syrup on the side, I think there are some of them, it will make them a little more attractive, voila, they are not totally golden, they are not really fluffy, but they are very cute, I think I am ready to move on to my final course, so far. They're going pretty well. I think my confidence is a solid seven for my final year.

I'm going to try making eggs benedict traditionally. The eggs benedict is on Canadian bacon and an English muffin. Poached egg on top. I don't really like Canadian. bacon so I'll use prosciutto, sorry Canada, I'll cook it the same way I made the bacon, it's already cured, no need to cook it. I thought it would be nice to get a little like Chris's penis. two minutes crispy prosciutto Wow, that was the easiest thing I've ever made, so I've got some eggs here. I'm going to pour some water over them and add some acid 30 seconds two minutes a minute, I'm I'm going to take a minute, oh, I mean, it kind of pumped.

I need to clean this up and I'll try again, so it was a bust to say this time I'll skip the lemon juice and do it in 30 second intervals. that feels better oh that's okay it's working it's working very slowly look at this Oh poached egg this is amazing this is amazing this is amazing okay here's the thing here's the thing it's still overcooked but I think I do like 15 seconds and then another 15 seconds for the last egg it will be perfect without lemon juice a little less time the poached eggs happen this is not perfect but look at that strange egg why did that happen this is the problem microwave inconsistency I think I need to solve it a few eggs more, what the hell is going on?

I thought he just figured out why he's doing this, you know what I think we need bigger bowls, we need bigger bowls, maybe more water too and you know what, back to the lemon juice. It looks like a ghost egg. This is beautiful, a little weird but pretty good. I'm going to make one more egg, I hope it works. I'm told my surprise guest is 15 minutes away, so I'm going to finish this egg. move into the hollandaise sauce and plate, so I've got my egg yolks, lemon juice, salt, a pinch of cayenne and then I'll strain in the melted butter and stir it in.

I'll put it in the microwave and I think 30 seconds, wow, it's not the worst hollandaise I've ever had, okay, it's totally good hollandaise on top. Damn, you think I'm just going to add a few scallions to surprise anyone, but some flaky Cecil. Okay, I think we're ready for the taste test. One strange day, it's me, Gemma Stafford, from the Biggest, Boldest Bakery. I'm here in the tasty kitchen to see what Alexis came up with today. I get the feeling that Alexis was pretty ambitious with what she did in the first video. I'm sure she tried. She stops that and maybe she learned a few things, so I hope it's a step forward.

Thanks, I mean, more helpful than any research she could have done. I have to say your first attempt was really ambitious like so daring but you know you learn from your mistakes I hope you improved it today hey let's get started so for brunch number one it's bacon and gruyere quiche oh my gosh I love quiche. Did you make the dough in the microwave? I made my God, it's crispy, how amazing, you actually have layers in your dough, that's amazing, thank you, of course two are eggs Benedict, they're with crispy prosciutto instead of Canadian bacon, because it's elegant, it has a flavor really good and I have to congratulate you on the fact that your hollandaise is pretty rockin' and it didn't split the hollandaise sauce is a win, you know, that's really amazing.

I think it nails us and the crispy prosciutto is okay, so these third, oh my goodness, chocolate chip banana pancakes that are amazing, obviously not like regular pancakes. but for a microwave I'm pretty proud of, okay, you tried this. I made it, it's on the drier side, it's on the drier side, yeah, your strawberries are really good. I worked very hard on this. I think there are some things I like. Copy Beach. I think it's like. griddle pancakes completely agree I have to say that you would have absolutely fooled me but these other two I think you came to compare it with the first video and up to this point I think you are moving up in the microwave but we I'm not going to make the pancakes, what?

OK? I think you did amazing and you know what you did so well. I have a little treat for you, so this is a bigger, bolder baking fail specifically for making mug meals. Okay, I could have used this for like eight hours. Makes you guys did everything in this bowl. See, it's a fork and it comes in the handle. See it. They mix everything. The microwave makes it easier. They are ready now. Thank you. This is for you, so I'm going to take this. I feel like this. Well, I feel elated, I feel very proud of myself, this was such a wild day, there were peaks, there were valleys, but in the end I think I redeemed myself with the microwave, what's next?, this other gift, okay, what?

What am I going to do blindfolded? This is security. danger of cooking blindfolded oh god I think I'm ready previously in chef out of water what am I going to do blindfolded oh god I think I'm ready welcome to the season finale of chef out of water I'm Alexis your chef who's always ready to a challenge all season the internet has been choosing what I should cook with and today it seems like you've chosen where I don't know who I'm cooking for and they don't know what I'm cooking although I guess they can probably figure it out I can smell the pine needles and I hear the babbling of a brook, so oh this is amazing, this is my dream all season long.

I've been asking for a fire and I'm I'm going to have a fire and I'll be outside, thank you, so I'm going to make a three-course meal over a campfire. I need firewood to start. Let's make a fire. You thought you had me with a campfire, but this. It's actually a gift. I've been making fires for as long as I can remember. I grew up in the countryside. We have a very large fireplace and every winter night we lit a fire because it is very cold. I usually put a lot. of crumpled newspaper with a ton of firewood on it, luckily we're in the woods, we have plenty of firewood and then we make a kind of teepee around it with the wood and as soon as it heats up, you can add more firewood and kind of change it to, you know , have some direct heat as wellthat I have a lower heat to have more control over the campfire.

I have great food to cook with, so I don't want to say it's easy. but before we light this fire we have to talk about fire safety. We have been working with the Angeles National Forest. They know we're filming here. There are a lot of people on fire. Look. I have Ryan with me. He will be watching the fire. making sure there's no debris, nothing happens, let's get this fire going, well my fire is on and it's getting really hot, get it ready. I'm going to start with dessert. I'm making a plum, cardamom and orange crumble.

I did a tasty 101 on this so I feel very prepared so I'm starting with some plums, seriously I just added salt. You can't trust what's wrong with me, yeah, literally, it was just salt, oh no, oh no, I'm going to go wash these thumbs, wait, I have to stop. In doing that, I also said a minute before that I was confident at level 10, so I think I need to lower my ego about five levels and stay away from flour with sugar and salt as a binder. You could use cornstarch and orange zest. all together, the plums can just hang out in this pan, okay, moving on to the filling.

I've got flour, oats, salt, intentionally, sugar, very intentionally, cinnamon cardamom mixture and then some nice cold butter, and I'm just going to take my hands to incorporate it. and then crumble it, you know, I think a challenge is going to be knowing how long this takes in an oven or even on a grill, but over a campfire it's going to be a little trickier in terms of squeezing the crumbs down. I'm going to wash my hands, cover this with aluminum foil and set it on fire. We have these really cool safety gloves. This fire is very hot.

Campfires can get up to over 500 degrees, so I have plenty of options. It's probably too hot. the crumble now but I want to get it going the flames will die down a little bit actually it looks like it's in the perfect spot for my main course. I have a few different items, but one of them is fire roasted eggplant where you actually just bury it in the coals. I'll have an advantage by doing so. Move on to my zucchini and halloumi salad preparation, all done on the grill, of course, when I use the blender, I thinly slice the zucchini with a mandolin, so I'm going to do the same.

The same thing will probably grow very quickly, but that's okay. I'll just sprinkle them with a little salt. This will draw out the moisture. I'll just cut the cucumbers easily. I'm going to make some pickled red onions stuffed with fire pickling. Too easy. Basically you need vinegar, sugar and salt, oh, and water. I'm going to add some peppercorns and some coriander seeds, so how is this liquid going to pass over the heat? I'm going to cut this cheese very, very quickly, ooh honey, oh my God, they've taken the cobbler. by theplums, but okay, okay, it's definitely time to go to tinfoil school.

My pickling liquid should go to the hottest part right here. I'm going to leave it like that for a few minutes and my eggplant looks absolutely perfect. I mean, Oh, just falling apart, it's legit. It collapsed in on itself, which is exactly what I want, I have a new pair of tits, oh my goodness, so you just take a spoon and all that beautiful perfectly cooked eggplant skin goes in, my pickling liquid is ready to go. I'm going to add the onions, so Now that the onions are in and the pickling liquid is hot, I can take it off the heat and let it sit at room temperature.

This shoe rack is definitely taking longer than usual, but it looks a little fresh and rustic. I'm going to throw some peppers on the grill. I am very excited about my main dish. I'm going to make all this Mediterranean spread, so I'm going to make lamb kofta, which, like everyone else, goes with lamb meatballs. The first is the first. put garlic on the grill - just a little bit of olive oil wrap it up you can just literally put this on the fire I'm going to work on the lamb kofta so I have mint parsley salt a little smoke I have it all in my bowl for my kofta lamb and then I'm just going to mix it all together my peppers are so loaded they're so beautiful oh my gosh I'm just going to peel off the charred skin.

I was expecting the crumble to turn golden brown, it's definitely cooked. Although it just doesn't have that classic color, it's also getting a little stuck on top, like this plum jam, um, so I'm going to take it off. I think it's okay, it won't be an oven crumble, but it's really baked. They'll be delicious, you don't want to shape them into meatballs, so you'll want to make them into these like an extra large oblong egg, maybe a duck egg. I'm just going to skewer it and my coffee is ready. I have a little more prep for Do It, but I'm going to ask Ryan to put them on the grill.

Ryan, you called, if you can put them on the grill over medium-high heat. Okay, this is the best. I'm going to add some lemons. The lemons I just want to really set. charred and beautiful, I will use it for baba ghanoush and for a vinaigrette. I'm going to make this kind of Kirby garlic spread, I'm going to grab the garlic, the garlic is a little charred, it's mild, it's just going to add a nice smoky flavor. all the pasta just mash it up like you would a plate of peppers, because I'm going to add some green olives, I'm going to add some capers, just add a little bit more brightness.

I'm going to spread it with a little olive oil. I'm going to add salt and stir. I'm going to let this Irby situation hang out. These are good, oh they smell absolutely amazing. They seem to be cooked perfectly, so we'll see once you try them. Look at those lemons. I'm going to move them here. These zucchini are super thin. I imagine it will take less than two minutes if that dark-bottomed halloumi is a very firm cheese, making it ideal for grilling with lemons. Oh, great, they're slightly charred, which is what I want. I don't want them to fall apart. got some smokiness from the girl, yeah the cheese is melting at a really fast rate, hey my confidence level in the salad is like a 9.

I'm going to set Ryan on fire, see the fires almost out and put everything together now that everything is roasted. I have a few more things to do. In fact, I'm going to eat fruit. The fire goes out. I'm going to ask Ryan to cook them quickly. Ryan. This will add a little bit of lemon juice to my Irby's thing. Oh my god, it's so good. OK. Wow, the grill. The garlic and roasted lemons just intensify the flavors even more. I bought my eggplant from before. I'm going to add a little tahini, lemon and salt. This is definitely the best campfire food I have ever made for peppers.

Look how they have collapsed in on themselves. They have this amazing charred skin and you can just peel it off, it's a pleasure to have a charred pepper. I thought maybe I could make a plate, a tray, and see how that goes, of course, to the Mediterranean plate, so now I'm just. To serve this salad, I will add some mint. The onions have probably been pickled for only two or three hours, but after an hour you can use them. A little olive oil, a little sumac and salt. This is so nice. I'm so happy. The taste tester has arrived and I think, continuing with the campfire theme, I will serve the crumble on its own in the cast iron.

I think it's time to try it. Hi, I'm Tony, I'm a resourceful producer here at BuzzFeed and I'm a huge outdoor enthusiast. I used to be a marine biologist. I love camping, usually on the weekends. I try to find some fun things to do outside. I'm so excited to see what Alexis wears today because we're outdoors and you know there are so many options now. We have solar ovens, you have these little stovetop ovens, so there's a lot of things, but I know what she's going to do is going to be amazing, so I'm really excited.

I think this was my favorite day of the entire season and it's the taste test. I'm really excited about it, can we bring them? Thanks for having me as the perfect taste tester. Yeah, I think you're the biggest outdoors person I know, oh yeah, I mean, you go skiing, you go hiking, you do everything, yeah, well, I'm very. excited to be here, first year, your appetizer is a zucchini and Helene eats out, it smells good, what does it smell like summer to you? But I feel that summer smells like barbecue and charcoal and it definitely comes out, of course, in full force. this Mediterranean extension.

It's like an exaggerated madness because this came out in a camp. I'm glamping, yeah, that's the move. One of these, a Mediterranean taco, wow, that looks great and these Lime Roasted Lemons are great on anything. I bet that would be great. you use this here Hey, okay, final course Oh beauty, I know, it seems crazy, it's a plum cardamom crumble, it's almost like a lemon tart is a plum tart like the same consistency you made, a holy curd yogurt, that's exactly what it tastes like. This is so good This is the kind of unexpected thing that happens when you're camping and now you have this slutty masterpiece They could be like you I made a plum pie Hey, it's something new I told myself you probably figured it out I know, but what? what do you think?

I made this food with great firewood, yes, yes, it is fiery. You could smell it in the food. I wish they could smell it because you could smell it like that wood grill, it's hard, there's nothing else. There are no appliances, there are no tools, there is nothing but firewood and a campfire that can give you those flavors. Thank you for walking here and now we are in the forest. I love it. It's like the best birthday ever. What an incredible season. I feel proud of myself. I feel excited, I feel creatively inspired, I honestly didn't know I could do half of these things and it was great to cook on a campfire, it was great with a blender, an easy oven to bake, I just feel so lucky to be able to do this .

Thanks to the Internet for everything. your suggestions your suggestions your tips and even some of your crazy ideas I'm Alexis thanks for watching the first season of Chef's Out of Water let me know in the comments if you've made any crazy campfire food that I would love