Pro Chefs Challenged to Plate an Avocado in 1 Minute | Test Kitchen Talks | Bon Appétit
do I have to use the entire
avocadoyou do not but okay do I have does it okay oh I had such high hopes the desperation it turned out terribly thoughts on
avocados they are the best when they're the best and they are the worst when they're the worst yeah love
avocados you know I think they're fantastic what is it a fruit or what is it that what is it in this challenge you'll have one
avocadookay does it have to feel like an actual dish that you would eat so it can be more theoretical yeah okay I think I'm gonna go like a standard like my mom would make like an
avocadokachou BER Kitumba it's like a very simple Indian salad with solution cilantro salt chilies lime feel like kind of whatever about
avocados but I do know that the only way to make an
avocadobetter it's just drizzling chili crisp so that's what I'm planning to do I'm not gonna do anything too crazy here sometimes simple is best even though the
avocadoitself is rich and kind of fatty love a little bit of olive oil on there you need a little bit of acidity on there for a little pop of brightness and I love a little bit of heat and salt with my
avocadotoo if I end up cooking the other ingredients does that count as within a
minutefirst I'm gonna crush up some black pepper some a pink peppercorn and some sumac together okay then I'm gonna crush up some the puffed rice okay of course crush and then we're gonna we're then we'll cut up...
avocadoand that'll be our nice little topler with some pickled red onions on the bottom you know I feel like
avocadois so rich and fatty I want to make I think I'm just gonna make a simple sauce but I wanted to be really acidic kind of bracing I think I'm gonna make like a whole lemon salsa all right can I go grab my stuff yeah blender Thanks cool I'm gonna get a few things nutritional yeast is one of my favorite ingredients and I love
avocadowith nutritional yeast I'm gonna use a little certify I think it's got this like kind of really deep dark almost tobacco and leathery quality to it I'm giving a mortar and pestle for my technique so I like crushed sesame I'm the way it sort of like releases the oil inside the sesame seed here's my chili crisp and some unseasoned rice vinegar can I choose a different however it's the same
plateokay all right good to know can I use this do we have any bread so what do you have anything I can use for
avocadooh how about this lovely rotten lemon can I take one of these there we go go to God oh okay yeah we got a little soft Newfoundland maybe we got some really old sumac looks like hell can I pick my
avocadoall right the line up here lime get a little bit of like that oniony floral aspect from the chive and the cilantro flavor that everyone knows and loves so we've got our palm we got our bread we got our lemon we got some parsley so I've heard for chili pepper toasted sesame seeds...
lemon olive oil flaky so that's it so I've got a white onion I've got cilantro I got cotija I've got some pistachios some serrano and wine okay oh wait no let me do this first this doesn't count as part of it right I'm gonna crush a little bit first I guess this doesn't have to taste good right okay I'm crushing the toasted sesame in the mortar and pestle it's getting really fragrant and it's gonna turn into kind of like a dusty powder mmm smells great so I'm just carrying like little bite-size pieces of bread and then I'm just gonna toss some oil salt pepper and then into the oven to crisp so love pink peppercorns have myself fruitiness too when people yell at me all the time for trying to use them but I love a look at those things they're like they got oh that's good the sumac oh god that looks awful so usually I use scissors to cut this but I'm just use a knife because scissors too hard to find the little rough chop better more than less lotta lime juice I'm gonna wash the lemon well often they're kind of waxy somebody judging this who's judging my
platewe're gonna let the people decide yeah great I love that okay so this is second this is a salt and chili mixture it's used pretty commonly in northern Mexico and northern and central Mexico this ground turmeric which has this kind of gold staff Ronnie color it's relaxing for him it's just hanging out after a long stressful day of being...
Authority in a bag the reason I chose flour tortilla you get those awesome layers we're trying to like arrange this such that it's like the most time-efficient you what I mean I'm like actually okay so crushed roasted sesame the last dregs of the chili Kris unseasoned rice vinegar and flaky soft pasta here we go hey oh god I need a spoon somebody hand me a pen I'm gonna just make nice curls with a spoon it's not perfect but it'll do lime it 15 oh my god there we go poor man's katoomba not not a lark the same I think I did right oh I'm perfectly odd I'm a freakin paid for worse I would like to introduce you to my dish blobs and dollops
avocadoyou know in and of itself it wants brightness a little extra dash of kind of grassy kind of pepperiness from a little bit of olive oil as well a little bit of heat pops of salt a little bit of extra extra texture because
avocadoitself is so creamy it's pickled red onions a little cilantro some pink peppercorn sumac and puffed rice krispy crumble some little Newfoundland sea salt from old Jeremy Charles um my dish is
avocadowith sriracha creme fraiche crispy shallots and dill
avocadoon the bottom lime juice salt green chillies and cilantro that's like those are very common consumer ingredients I put gochugaru in here because I like it really hot and also I feel like it was otherwise like pretty monochromatic down the middle we have a beautiful cascade of
avocadocircular tiles surrounded...
by a Aleppo infused sesame sensation sliced