Pro Chefs Guess & Make a Recipe Based on Ingredients Alone | Test Kitchen Talks | Bon Appétit

I actually read this comment in real time and thought, "Okay Kylie, they should give every chef a

recipe

with all the

ingredients

measured out and in front of them the problem is that they don't know what the

recipe

is, okay Lee, thank you". dollar, okay, I'm ready, oh, great, great, they're both flour, oh, don't tell me what it is, I have to figure it out, so there are several small powders, chickpeas, garlic, cumin, great, I don't know what this is , maybe a little. watercress two types of flour oh I have flour on my face this always happens what am I going to do with all this tahini like half a cup of tahini?

It's not right, let me think, can I do whatever I want? otherwise, okay, I feel like, given the food processor, you want us to

make

falafel, but I want to

make

shots that allow that. Can I make chaat? I think it's in the world of a souca or a pancake. I'm going to

guess

this is falafel and wait, did you tell me if I'm right? No, I'm going to start by mixing a dough and then I think I need to make some tahini sauce. I see fried chickpeas. I can't find cooking oil. that's my cooking oil if it wasn't here and it was chickpea flour, I would say I was going to make soca, but since they're here, I'm still going to say it's like a chickpea pancake and I'm going to make like a chickpea. fritter I'm going to make a mint chutney and season the chickpeas with a little cumin and salt.

What I know about falafel is that you're basically mixing a bunch of things together, you're cutting everything very finely, shaping them. balls and then they'll go into the fryer and crisp up until you know they're golden brown. I don't really know what watercress is, so it's okay. I'm going to have a flatbread and some sautéed chickpeas and then I'll make a tahini sauce and an herb salad. I'm going to try to make a kind of chickpea dough. There are a lot of herbs and there will be too much water to put in the fryer, so I'm going to set this aside, flatbread sauce, sauté the onion, garlic, chickpea human and finish it with the greens and eat it with flatbread, how does that sound wrong?

Look how this works, I doubt it, we'll be fine, so I'm going to make a cool little pancake, the problem is that people are going to love this and I'm going to have to make it again, okay, let's do it. I have a whisk, so we'll start with the tahini sauce, flour, salt. I'm going to need a frying pan and oil is a big question, lemon herbs for texture, chickpeas are going to go here. I'm just going to crush them and grate one of the garlic here. I'm going to add a little water. to loosen it and turn it into a paste.

I'm going to start with garlic. I'm also going to put my onion here. I can already tell that this is still a little too big for a normal golf ball. falafel size, so that's going to go. I'm going to make my chutney first so we have our mint and we're going to mix this up. I'm going to mix the baking powder with the flour and salt, I hope. this will make a dough that really comes together It would be fun to eat but it's not really edible right haha ​​the joke's on you Kaylee let's see if we want to put onion here or in the salad.

I had never made a bug before. My life seems like a lot of mint, so I'm going to assume some of this is being saved for decorating. I'm just going to pulse it until the chickpeas start to break down, so look, there's our dough and we're going to try to fry a little bit in that pan we have a little pan or what. Look what happens, this is such a small amount of herbs. I hope this mixes honestly. I think I'm going to add my flour and cornstarch now until it's incorporated. Morocco, we believe, but now we want to say, no, no, you have a problem. of crepes from there we are making tahini and parsley pancakes I don't know if you're next I'm going to make the flatbread flour baking powder salt water measure okay, that fryer on feels like it's too much water Definitely too much water it already looks too wet .

Is it possible to get a little more flour? Feel good about the dough. I'll let it rest. Can I get the mortar? I'm going to do the rest of this. an M&P okay so this dough at least looks workable now I'm going to put the onion in the dough make it big or go home we almost have a little more color will it ever be in good shape btw this not well. No, what have I done guys, so I've got two uni and lemon, okay, here we go, boom, I'll just give you a little taste of pretty good chutney, honestly, I'm pretty proud of myself, okay, we are moving like 375 right now, maybe I would go a little bit lower actually 350 but these are the tools they gave me so we'll do it.

I'm going to sweat the onion and garlic in olive oil. It will be very interesting to find out what this is supposed to be. Am I going to try to get too much color? I just want I need to soften it a little bit. Add the chickpeas. The chickpeas. I have chickpeas there. I don't let them get a little spicy and stir, so I assume they are fried in Morocco. Gosh, I'm really nice and crispy on the outside, so I'm going to let these chickpeas drain for a minute, okay, let's look a little better, okay, let's try this now, this is not the texture I'm looking for, but I'm going to make it works because I just put all that water in without really thinking, okay oh god it's the head, I'm basically trying to give the canned chickpeas a little flavor, once that happens I'll add some parsley, although sometimes it doesn't It is the most beautiful food. the most delicious mmm pretty good actually it could use a little more salt ready something delicious is going to happen and I'm looking for a very golden color on the outside I don't want a super super dark brown but I don't want that I still want to go a little further, right, that's too painful, okay, so I'll do this considering I made them super dense.

They will need a little time. They look like chicken nuggets. Should I mix this? I

guess

we're making hummus Chris, do you think Joe tastes better with holes or without what he knew he was going to say? Who doesn't like fried dough, he knows what I mean? Okay first guys you want to work it out while it's hot because the flavors will melt a little better you can see they're changing color which is good the bad news is they look like meatballs I think it's too thick but I Let's eat, we don't have the crunchy thing.

We don't have our yogurt, but this is going to taste delicious anyway, okay, yeah, now we're cooking, but it took us this second to get excited about this, hey, that's cooking, you know, puffy, it's sacred, It looks great, they don't have it. looks as good as the first a little salt a little oil well yeah here's your plate but everyone got it this is like an improvised hollow drink right here it looks great always a little more so I'm just going to spray this. on top for my salad spoonfuls of whatever this is Oh guys, I think I'm done today.

I have prepared for you green falafel deconstructed all the flavors of a falafel and all the flavors that would make it green together, finally not bad. I don't know if this is what it was supposed to be, but this is what I intended and that's why I did it right, I mean some blonde skillet bread, okay, and then some really delicious tahini, a little of lemon and herb sauce for tahini, a simply dressed situation with watercress and Fried chickpea fritter, shapeless dough, it seems that you have chosen the best parts of the squid for the monthly crunch, you prepared some chickpeas with some aromatics, you combined the peas Christmas chicken with the aromatics with the batter and then you made this pancake and this one really Irby.

Pork salad to top it off, not bad, it's pretty good, so I made like poor man's chickpea chops. I made a chutney with mint and then sweetened the tahini and then diluted it with water and drizzled it here as well. mmm they all look great, like I wish there was even more lime and more chutney but I'm working with what I have, these are fried chickpea dumplings that were supposed to be falafel, I'm pretty sure with watercress salad and tahini dressing finished with a little big. mint leaves aren't terrible I know I love mint I want them to be crispier on the outside I think I wanted them to be rolled in flour or something like a coating before I put them in the fryer so I know that's very true Emily, I think you just explained to me that the pleasure of cooking made me hummus with tahini sauce and fried bread and herbs it's like deconstructed sauce and French fries mm-hmm there's nothing wrong with it okay, this is an onion flatbread with fried chickpeas salad of herbs and tahini sauce not bad tasty just right creamy dressing texture of chickpeas shine a little punch from the herb I would eat it if I told you it breaks my heart because I love falafel what did you do and now it makes a lot of sense?

Oh God, that kills me, that's what I thought. I didn't actually feel like making falafel, so we were just making falafel balls. What you guys did as a little pita is that what was going to happen to the binders, you don't make falafel with cooked chickpeas. it's a public service announcement right now someone who's eaten a lot of legal stuff, the watercress is, oh, that was good, greens in the sauce, okay, fair enough, you like it enough to go for second place. I have been a good man.