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Pro Chefs Review TV Cooking Shows | Test Kitchen Talks | Bon Appétit

Pro Chefs Review TV Cooking Shows | Test Kitchen Talks | Bon Appétit
anyway what are we doing here so we're gonna um we're gonna watch um you okay do you guys watch any

cooking

shows

what's a

cooking

show what do you mean like bon appetit no i've never watched any

cooking

shows

i don't have time to watch videos i don't have time to watch anything do i watch the bon appetit youtube channel the answer is no i watch gourmet makes you do yeah yeah i watch a lot of nightmare pbs has reruns i love martha's

shows

martha bake ming tsai jack
pro chefs review tv cooking shows test kitchen talks bon app tit
pepper julia child julia child hot ones i enjoy great

chefs

of the world on pbs let's do it let's start the movies all right gordon ramsay demonstrates how to make the perfect scrambled eggs i'm sure this is going to be you know watching born ramsay make something is always pretty amazing in and of itself yes exactly okay yeah scrambled eggs very energetic obviously i didn't show you how to grill a tomato and a mushroom that's pretty obvious it's pretty obvious is to
make sure you do not overcook it whoa cracking on the edge of the pot you have to be confident i never do that i never crack on the edge of the pot crack on a hard flat surface yeah and also not even pre-scrambling first of all second of all if you notice that is a saucepan but non-stick interior yeah which is important for eggs i would never cook eggs in a knot in a not non-stick scrambled he doesn't pre-season the egg this is the thing i got in a fight i i don't know i don't
pre-season it with eggs me neither because it denatures the proteins and it goes all like liquidy and like weird so they're just yeah it looks great it's gonna come together and be perfect i get it i mean i do the like on heat off eat on heat off it's a great way to like control it when things are getting too hot this technique is like makes really fine curds like you're basically making like a stirred custard very fine curds we'll see how far he takes it and mushrooms look
at that breakfast wow he's making his scrambling eggs so dramatic jeff was like oh that is fifty percent butter really important right at the very end that keeps the eggs nice and fresh keeps them fresh it goes to a completely different level it's very restaurant-y like to put just put everything in the pot together and to start

cooking

it low yeah like that take a teaspoon you know he's good at what he does you get there's probably like a prop monitor say oh they gotta like
react to it it's a little runny for me yeah well oh it's egg soup no i'm good thanks thanks gorgeous chef perfect scrambled eggs good i'm sure it tastes amazing i kick up chicken wings with an apple bourbon glaze oh with whiskey in it he's got to have some airport restaurants i want some airport restaurants right that's how you know you made it you get some airport that's how you know you're done i said emerald what's he doing now i got no problem whatever
with the spice kicked up the chicken wing bam that looks good fried chicken i'm starving yeah i'd eat the out of that so we didn't get any of the yeah we don't know how to make the chicken this is weird to me because like if i were making crispy chicken wings and there was a glaze i would throw them in a bowl drizzle a little bit in the bowl shake them up coat them in the sauce bam i've been around a long time all right chef ming tsai's stir fry recipe what type of
pro chefs review tv cooking shows test kitchen talks bon app tit
stir fry do you think it's going to be gaby let's see what happens can we talk about product placement for the book like we should both have our books propped up on book stands right here what are we doing thank you mingle it's just a little bit of canola oil nice walk out the walking dead oh yeah the glasses shouldn't be in front of his toe because he can't see what he's doing right you know like this one this is induction all the time i feel like i want to get a walk
raging hot but i don't want to get a nonstick pan that hot so it it disturbs me in that way but i also think using a walk on an induction is like a fairly impossible scenario yeah that's weird if he's doing a walk without a with is she really chewing a jalapeno your way he's dropping little nuggets of wisdom yeah well she won't do that she's gonna come here if she does that i really love this trick this is a cool trick where you cut around the center mine never looks this
cool when i always do it top to bottom and just like avoid the core but that's also a very sharp knife you can tell you just take hot water and you pour that though is the right people people throw rice and noodles in boiling water and they just instantly turn to motion they all stick together i was like boil the water turn the heat off get the noodles in there you don't have a walk at home can you substitute and use another panel certified by gabby sarah moulton's secret to
reviving stale bread bread a baguette cereal is like an og she was like oh gee gourmet quite lucky i posted on instagram a bunch of times my grandmother used to do that oh my god sue lee also taught me this everybody does this oh i didn't know everybody does this i don't know i just like the freaking village bicycle everybody's had a ride really okay maybe i need to watch just a little bit of food tv right and you turn it to 300 and let it heat up slowly for 12 to 15 minutes that is
the reheat it's like people like oh we're going to reheat it at 450 degrees that's the mold even if there's just mold on top you have to boil it or just throw it out because the mold goes all the way through versus something that's solid you can just cut it off and you're fine like it hasn't permeated is cottage cheese liquid i think they're saying that cottage cheese is liquid oh or even if it's grated cheese see that little bag it'll go everywhere
without slice mix unfortunately but if you have a big wedge like a semi-soft or a heart cheese like a parmesan or a cheddar or colby or swiss with not too many i'm a big fan of cutting mold off of things and i'm just a big fan of things being fine no matter what you know yeah yogurt that i left out of the fridge by accident and like i'm i'm fine you're fine it's good for your microbiome or whatever i love these never touch them all because then you go chop you know right
pro chefs review tv cooking shows test kitchen talks bon app tit
that's why you're keeping it short your cheeks people tend to wrap it in plastic or whatever they wrap it in to keep using the same wrapper don't do that change the wrapping because that will help not environmentally conscious though well this is this is 10 years ago this is before the environment existed yes exactly is that her yeah monty i will do anything you tell me to do sounds delicious already i watch a lot of um mukbang videos watching a lot of them when they're eating
gopchang which is like i think it's like small in

test

ine have you ever watched these before no i have misophonia so i don't like watching videos of people eating okay right now we both have that where you can't handle like crunchy food people eating crunchy you do you have the disease drives me that deadly disease it has been known to kill people oh that's really interesting to quarter it actually cutting through the core like normally we say cut through but don't go through
the core to keep it together but it's being held together by these leaves like she actually did cut through the core monsie is infinite in her

kitchen

wisdom oh my gosh she's adorable yes she is she's even carter i want to be friends with her she's got sick knife skills yeah she's no joke she really is she's pro she's pro badass yeah we'll watch another one i love that one more of her in a garden makes perfect chocolate cake i couldn't be more excited to wash
it oh my god iconic she has a phenomenal camera presence just like so calm and soothing and she's the best um did you notice though when she took the sugar and she swiped with her finger that it was like not level and it was also not full to the top so i'm not sure like what amount of sugar that was supposed to be yeah just a little loose with the old measurements yeah she really is i love it yeah it's just like a cup of that if i'm not recipe

test

ing that's how i am with
facebook and stuff yeah oh my god oh just i mean this is just very soothing this is bringing back memories side eye card forever hot coffee i have made a very similar version of this chocolate cake and the first time that i made it the recipe did not say brewed coffee it just said coffee and so i took like the ground up coffee and i added it to the batter mixed it up and baked it and it literally tasted like i was eating like piles of soil sure was it also very dry it was dry it was soily and i
had invited like six friends over and i was like i'm making this great chocolate cake and they all were like eating it and they were being very polite they were like it's delicious it's great and then my boyfriend came over who is a baker and he ate it and he was like did you add the brewed coffee it's really dry and i was like brewed coffee but your guests were so like lovely right and you were so you like ate it anyway and that's how it should be having sudden guests oh
there she is it's julia child this is very exciting oh my god it's just julia it's julia so when my mom sometimes when she drinks water if she has like uh one too many she starts getting like a julia's childhood accent like out of nowhere but like intentionally i know like she's like i'm gonna do my julia child no it just happened it's like another personality that comes out of her with the third martini that's amazing oh yeah she gets like that and they're
open-faced princess she's great yes for lunch with just a salad and a bottle of wine also i like that she like without fail within the first two minutes of every episode she mentions wine and or boots in some capacity she has definitely got two glasses of wine in her wait is that her real voice well she's like brandishing that knife i love like the use of a giant knife i want to make sauerkraut with her and have like an underground larder the sausage is waving in the breeze look at
those sausages oh my god salami's hanging that's your dream well i wouldn't quite do it like that but uh sola and brad have like a dried fruit experiment going on yeah similar look how many there are several i wonder if she did her own swaps i wonder if she had like a culinary team that was doing all her swaps she probably did her own swaps one thing i love about swaps is that my poorly cut vegetables go into the oven and then out of the oven come perfect beautifully yeah don't
you know that roasting your vegetables also makes them like beautifully cut pieces look at her back did you see that pause that's something that you know when someone is in a baking class or baking everybody has an apron but people of his human nature people have a tendency to do this and then you have like the two white hands and look she has this she's got flower i love it i love it this is junior child bon appetit bon appetit yay i love it she's great that's a blast maybe we
should be welcome to our food television let's do this all the time