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Pro Chefs Review Restaurant Scenes In Movies | Test Kitchen Talks | Bon Appétit

Jun 05, 2021
They are not going to have sex, but they will show it, is that right? No, today we are here today we are and today we are

review

ing

scenes

review

ing seams and lines from television and

movies

. All I know is that I watch a lot of food-oriented

movies

. I feel like a doctor watching Grey's Anatomy, you can tell they have no idea what they're doing just by shaking the pan, sorry, they just crushed an entire head of garlic with their palm, you've never done that to saturate your clothes . You know it's not always as easy as Jon Favreau made it, but I just want to tell you that I've never seen you do that.
pro chefs review restaurant scenes in movies test kitchen talks bon app tit
I don't normally make it by cutting fennel. I told her that she doesn't love the way she asks. I have to say it. Why are you doing this? No, I'm like a fluid motion like everything, like citrus, not back and forth, he's like you're getting too much of the bone that way, it got too bitter, was that a drink that was very maybe but the scary Andy gotti bear that was almost like a bit of OL staring, you know, like what Andy does in every video, there's very little order, people usually crush the garlic, yeah, this is definitely legit, it's also legit that be alone in the

kitchen

. like getting ready for something like in a dark room kind of dingy there with the lights on it's like what, oh yeah, and a man just comes in with a pig, he's not going to slaughter this pig, I think so, I think I was exactly what he is.
pro chefs review restaurant scenes in movies test kitchen talks bon app tit

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pro chefs review restaurant scenes in movies test kitchen talks bon app tit...

I'm going to do it, oh my god, it seems like a time out. Wow, he's my favorite guy. He looks like Guy Fieri without the frosted tips. Do you ever think about Marci? Someone did that for him. They're chopping but he's not butchering that pig. Don't know. Understanding a pig's anatomy requires as many decisive cuts as possible and as few cuts as possible. I find it hard to believe that he would have wanted to take a crash course in pig anatomy to be able to do that scene, but I don't know. Taking my head off like he didn't know where it was like he didn't know where it was going in, you know, I was like, yeah, cut it off, okay, break it down the belly, right, no, that was bacon, that was bacon, no, he didn't. .
pro chefs review restaurant scenes in movies test kitchen talks bon app tit
The kids don't seem to listen to Gilmore, oh that's going to be bad, let's watch Gilmore Girls Mike, oh they had like a

restaurant

, yeah, I remember thinking mothers, where's my glassy nose? She's cooking. , he's holding something and he shakes the hand that doesn't You don't have a team of people around you holding your stuff, no, that's Mary Poppins style, Mary Poppins. Yes, that's not true, so three people are preparing all the components of this dish. There is only one random shot: there are bananas. and apples, some romaine lettuce, where normally you would have a heat lamp right there, oh, it's a mess, it looks like the head chef.
pro chefs review restaurant scenes in movies test kitchen talks bon app tit
He would fire her, yeah, oh my God, that's it, turn it off, turn it off if she wasn't expecting it. him Josie Larissa men rain sorry yeah I mean I've worked in

kitchen

s where we were so close together that when you went from the stove to the chef you had to keep your elbows tucked in otherwise you'd like to elbow someone in the ribs . but also working in a kitchen when it works well it's like you're dancing exactly, but at the same time there are also certain terms that you use that they didn't use at all here, like they didn't say behind them.
I didn't say hot so they all crashed into each other. I also do it on the Train. I'm behind you and people are cold. That's all. They're reading in those. I say: I'm sorry, we know you've been here. I've been very nice to us for a while but you're horrible and you're fired, ok oh my god ratatouille all copper or copper thoughts like that don't exist wait come back that's a copper speed rack. we are talking, this is money here, fast racks are already expensive, a copper one, oh my God, obviously, there are thermal properties that you know, like the thermal properties of copper, it heats up very quickly and evenly, but everything was as if you used copper because, Frankly, like you had to keep it polished, polished copper in a kitchen was an indicator of all the other things that were also being done correctly.
Do you think this was a decision made by the animators to say oh, it's copper, oh, this? It's elegant and they can. I know ratatouille's consultant was Thomas Keller and he loves a deal, well there you go, if they have that Thomas Keller hat apron, yeah, it's all TK, we're not copper pop material around here, oh. Oh my gosh, yeah, the sleeves like, have you ever cooked with long sleeves, literally, ever? I feel like I'm trash. I won't drag my arms. Why don't you swear? Why do you think it's so they can show who is spilling? the least amount of stuff about themselves, that kind of you know very Chevy?
Yes, I think that is true, is it very clear? Or I would tell you to keep the station lighter. I'll kill you. That sounds accurate, yes, right, what you see in everyone. A station like that is like a reflection of the state of your mind, you know, I have like the leftovers of the computer from lunch, you know, like some of this morning's coffee, no, nothing good is happening there, love, that was it . way boom baboom all the way down yeah, but we can still aspire to that and then one fluid motion brings out Adela with the Scheldt I was celery I would have called it that in a week okay, okay, this is good guys, where's Brad ?
I feel like this is a picture of Brad or something Goodfellas Paulie cutting garlic you know yeah I saw it let's make it holy he did the prep work and he had this wonderful system for cutting garlic with the razor blade what a movie a well-cared for hand, very well cared for, just this. That's actually the only thing I remember about this movie. I didn't really see it when I was a kid and then I took my dad's razor blade and did exactly that, like don't do that at home, like you use a utility runner. you used to cut some oh oh just don't use a rusty one you're fine oh I've used razor blades for marking when I go to my mom's house during the holidays she only has spell knives and I'll just use with a box cutter it's easier to shred a turkey with the turkey hotter than all night, you need to slice it so thin, so in a pan with just a little bit of oil, that's a very good system, I would just throw it in and let it cook.
The sauce, you don't know what you're doing, bloomed them in the oil, what I mean, called oil, and I let it heat up a little bit, and I kind of confine it wrong. Well, why not just do it in the sauce, they'll disappear, well, that's what he said. the thing melts in the oil taken from the garlic that melts the most so yeah it says when you put in a pan and melt another oil but that doesn't happen the garlic doesn't melt making sure there's no sauce it's just a movie, I'm sure you saw something, no, it's probably crazy, I mean, I think you're joking, Paulie, you want even if it's bad, yeah, he's the best boss, don't kill me, the kitchen I worked in in the mines he did most of this especially. on the Upper West Side, yes, super old school French respect, but squeeze all the cooks cooking in this kitchen fire, it was like a miniature volcano erupted, which is like you don't want to see it , but they would yell at you. for a shoot and they were doing it for the drama Bradley Cooper so sexy here you have a pencil eyed ear you never use pets in a

restaurant

pens and markers so that's strange but since Bradley Cooper is very handsome some are single two one five ample, a risotto, two meats, a turbine, the way it was like announcing everything in Next, what tables are they. comes next and then you're also communicating if there are service staff that when they come in you're telling them not to take table 22 table 12 or when you come back I'll kill you Here come on Sienna that was oh hey you. get Bradley, I get Sienna, oh my god, perfect, what a dream, okay, 20 million were sick at school, you're fired, what take your knives and leave in a month oh yeah, take your knives and leave, I mean Come on, who hasn't heard that? one before I'm the newts fired you know yes I've never been fired they didn't fire me like that but they fired me I'm going to pass yes you cost me my job yes I see you brought your knives I I'll triple your salary God you said you needed the money, that would never happen.
I don't know what it is, but I like the idea that she got it, but her sales tripled, although there is credibility in that line of cooks who don't. Not carrying an umbrella happened to me yesterday means you know I still don't carry an umbrella soaked to the bone huh. I think I'll watch this tonight. I mean, it's fine if there is a bantha variant right. This is from a mandolin drink. look at that, oh wow, it cut the fish's spine right away, which paralyzes it immediately, it was already dead, it wasn't done until he put it up like a wooden thing, okay, I really laugh, that's a really cool technique , oh gosh, oh, using the amazing vegetable knife that's pretty, oh, it's like rectangular, like I figured what they call nakiri knives or something like that.
I want one of those hi Greg criss-cross patterns on the skinning, you get that he ran a knife this way, this way and this. this way to create like former you essentially get a crispier texture in the deeper interior of the fish, what does new mean? That high style whole fried fish. I have no idea what's gone, maybe that's what's doing squid. That was exciting. He's marking it as a. pro, it was triggered a lot. I had to do this every day to get a batter, yeah, so it's scrubbing the meat of the squid, it's not cutting all the way through, it's like tilting the knife and making these very shallow cuts that go the entire length of the body. so that when you cook them you like the protein immediately rolls up in a circle like yeah I'm fascinated okay oh my gosh so information oh the paper to get the seeds out yeah that's the next level just I look.
Like an idiot like try to improvise and shake it up like the night Brad had, but can Brad do that? Look how fast it goes. This person is a hired professional. Yeah, you know, I gave this person about three weeks to learn ballet or whatever. learning knives or the most competent actor of all time I thought we were going to watch bad movies this is very impressive I'm impressed do you know who he is? she's going to cut she's going to kill that chicken in front of us this is hooli and Julia, the 2009 psychological thriller, she's making it look really hard to chop onions.
Chopping onions is not that easy. I went to the bone. Culinary Appetit, which is just where, at one point, Carla shows you how to make something that my culinary school also had. guys, it was all, it's all quite real, this feels real and sad, and on the knife, this guy is like a caricature of a French culinary instructor, it's like casting, literally, it was like: do you look good with glasses round and how thick is it? your mustache is a tube, right, it's what's on the chef, make a toke toke, which is like those white cylindrical hats, high and tall, and the other fingers here she's pushing, it could be that it could happen.
I have cut several hundred onions in my time. I've done this, I think this is more real, what would you do with all that stuff and then you only eat onion soup all week? How long do you think it took him to wait? Has anyone ever told you that as if you had to light a match? take it out, uh-huh, put it in I guess you've never heard of that, it's chopping onions with a dull knife, that's what makes you cry, right? I think it depends on the onion, if you're cutting up an onion that's been stored for a while, it tends to have more of whatever makes you cry, you want to know what the word is for things that make you cry, yeah, leftovers blacks, no, such an incredible movie title.
I wonder what they would do in a movie featuring Bon. Apetit Test Kitchen, then I would keep an eagle eye on it, yes, that's right, maybe one day it would be crazy.

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