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

Anyway, what are we doing here? So let's see, okay? Do you watch any

cooking

shows

? What is a

cooking

show? What do you mean by 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. I watch the YouTube channel Bon Appetit. The answer is no. Miro Gourmet makes you do it. Yes Yes. I see many nightmares. PBS has reruns. I love Martha's shows. Martha Bake. ming tsai jack pepper julia child julia child spicy i enjoy the world's great

chefs

on pbs let's do it let's start the movies well gordon ramsay demonstrates how to make the perfect scrambled eggs im sure this will be what you know watching born ramsay do something always pretty amazing in itself yes exactly ok yes very energetic scrambled eggs obviously I didn't show you how to roast a tomato and a mushroom that's pretty obvious that's pretty obvious is to make sure you don't overcook it Wow, crunch on the edge of the pot, You have to be sure that I never do it, I never do it, I never break it on the edge of the pot, it cracks on a hard, flat surface, yes, and I don't even pre-stir it, first of all, second of all, If you notice that.

It is a saucepan but with a non-stick interior, yes, which is important for eggs. I would never cook eggs in a knot in a non-stick scramble. Do not pre-season the egg. This is what I got into a fight. I do not do it. I don't know, I don't preseason it with eggs either because it denatures the proteins and it becomes runny and weird, so yeah, it looks great, it will come together and be perfect. I get it, I mean. doing the same thing with off heat eating with off heat is a great way to control it when things get too hot this technique is like making really thin curds like you're basically making like a scrambled custard very thin curds we'll see how far it takes you and mushrooms look that breakfast wow, you're making your scrambled eggs so dramatic that jeff said oh, that's fifty percent butter really important right at the end that keeps the eggs nice and fresh it keeps them fresh it's going to a whole different level level, it's very restaurant-like , I like to put everything in the pot together and start simmering it, yeah, like that, take a teaspoon, you know he's good at what he does, there's probably a prop monitor saying, oh, they have to react.

It's a little runny for me yeah, well oh, it's egg drop soup, no, I'm fine, thank you, magnificent chef, perfect scrambled eggs, well, I'm sure it tastes amazing, I raise chicken wings with a bourbon glaze from apple, oh, with whiskey. I have to have some restaurants at the airport. I want some restaurants at the airport. That's how you know you did it. You get an airport. That's how you know you're done. I said Emerald. What is he doing now? I don't have any problem with spices. I picked up the chicken. ala bam that looks good fried chicken I'm starving yeah I would eat it so we didn't get any of that yeah we don't know how to make chicken this is weird to me because if I was making it crispy chicken wings and there was a glaze .

I would throw them in a bowl, drizzle some into the bowl, shake it up, cover it with the sauce, bam, I've been around a long time, okay, chef ming tsai's stir fry recipe, what kind? of stir-fry Do you think it will 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 bookstands right here. What are we doing? Thank you. Blend in. It's just a little bit. of canola oil nice get out of the walking dead oh yeah the glasses shouldn't be in front of your toe because you can't see what you're doing right you know this is induction all the time I feel like I want to get a very long walk hot but I don't want a non stick pan to be so hot that it bothers me like that but I also think using a walk with induction is like a pretty impossible scenario yeah that's weird if he's walking without a with it really chew a jalapeno your way he's dropping little nuggets of wisdom yeah well she won't do that she'll come here if she does I really love this trick this is a cool trick where you never cut out the center of mine.

It looks this cool when I always do it from top to bottom and just avoid the heart, but it's also a very sharp knife, you can tell that you just take hot water and pour it, even though it's the right people, people throw rice and noodles in boiling water and they just get moving instantly, they all stay together. I was like boil the water, turn off the heat, put the noodles in there, you don't have a walk around the house, can you substitute it and use another panel certified by Gabby Sarah Moulton's secret to reviving the stale? bread bread a cereal baguette it's like an og she was like oh wow gourmet very lucky I posted on Instagram a bunch of times my grandma used to make that oh my god sue lee also taught me this everyone does this oh I didn't know everyone This?

Don't know. I just like the damn town bike. Everyone has taken a walk. Very good. Maybe I need to watch some food on TV. You set it to 300 and let it heat slowly for 12 to 15 minutes. that's the reheating, it's like people say, oh let's reheat it at 450 degrees, that's the mold, even if there's just mold on it, you have to boil it or just throw it away because the mold goes all the way through versus something that's solid you can just cut it and you're fine like it hasn't permeated it's liquid cottage cheese I think they're saying cottage cheese is liquid oh or even if it's grated cheese look at that little bag, it's going everywhere without Unfortunately, mix up the slices, but if you have a big piece like a semi-soft or a heart cheese like parmesan or cheddar or colby or swiss and not too many, I'm a big fan of cutting the mold out of things and I'm just a big fan of things being good no matter what you know, yeah, yogurt that I left out of the fridge on accident and like okay, you're okay, it's good for your microbiome or whatever, I love it, never touch them all. because then you cut it, you know, that's why you keep it short, your cheeks people tend to wrap it in plastic or whatever they wrap it in to keep using the same wrapping, don't do that, change the wrapping because that won't help. environmentally conscious although well this was 10 years ago this is before the environment existed yes exactly it is that she yes monty I will do anything you tell me to do it sounds delicious I already watch a lot of um mukbang videos watching a lot of them when They are eating gopchang, which is what I think is like small in

test

ine, have you ever seen this before?

No, I have misophonia, so I don't like watching videos of people eating well, now we both have that thing you can't handle like crunchy. food people eat crunchy you have the disease that drives me that deadly disease is known to kill people oh that's really interesting cutting it into quarters actually cutting through the core as we normally say cut but don't go through the core to keep everything together but these leaves they hold it together like she really cut through the core monsie is endless in her wisdom in the

kitchen

oh my god she's adorable yes she is even carter i want to be friends with her she has sick knife skills yes she's no joke she really does It is, it is professional, it is professional, rude, yes, we will see another one.

I love that another one of her in a garden makes a perfect chocolate cake. She couldn't be more excited to wash it, oh my gosh, iconic, she has a phenomenal camera. such a calm and comforting presence and she is the best. Did you notice when she took the sugar and ran her finger around that it wasn't level and it wasn't filled to the top either, so I'm not sure what? amount of sugar it was supposed to be, yes just a little loose with the measurements above, yes she really is, I love it, yes it's like a cup of that if I'm not

test

ing recipes, that's just how I am with Facebook and stuff, yeah, oh God.

God oh I just want to say this is so relaxing, brings back memories, side eye card forever, hot coffee. I have made a very similar version of this chocolate cake and the first time I made it, the recipe didn't say brewed coffee, it just said. coffee, so I took ground coffee and added it to the dough, mixed it and baked it and it literally tasted like I was eating piles of dirt, sure it was also very dry, it was dry, it was dirty and I had I invited like six friends and I was like I was making this big chocolate cake and everyone wanted to eat it and they were very polite, they said it was delicious, it's great and then my boyfriend who is a baker came and ate. and he said: did you add the brewed coffee?

It's very dry and I was like brewed coffee, but your guests were so lovely, right, and you liked it, you ate it anyway and that's what it should be like to have sudden guests, oh, there it is. It's Julia, girl, this is so exciting, oh my god, it's just Julia, it's Julia, so when my mom sometimes drinks water, if she has too many, she starts having Julia's childish accent, like out of nowhere, but intentionally , I know. she's like she's going to do my julia girl 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 an open faced princess she's great yeah for lunch with just a salad and a bottle of wine I also like that she likes it without fail within the first two minutes of each episode she mentions wine or boots somehow she definitely has two glasses of wine in her waiting is that her real voice Well she's like wielding that knife that I love like using a giant knife I want to make sauerkraut with her and have like an underground pantry the sausage flutters in the breeze look at those sausages oh my god the salami is hanging that's your dream well, I don't quite, do it like this, but uh, solo and brad have an experiment with nuts going on, yeah, look similar, how many there are several.

I wonder if she made her own exchanges of hers. I wonder if she had a culinary team that was doing all of her trading. She probably made her own changes. One thing I love about swaps is that my poorly cut vegetables go in the oven and then come out of the oven and are perfect and beautiful. Yes, don't you know that roasting vegetables also makes them like beautifully cut pieces? Look at her. Did you see that pause? That's something you know when someone is in a baking or baking class, everyone has an apron, but people in their human nature have a tendency to do this and then you have two white hands and you look at what they have. this she has a flower I love it I love it this is a junior girl bon appetit bon appetit yay I love it she's great it's great maybe we should be welcome to our food television let's do this all the time