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

anyway, what are we doing here? So let's um, let's see um, okay, have you guys seen 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 see anything. I watch the Bon Appetit YouTube channel. The answer is no. I see gourmet forces you to do it. ming tsai jack pepper julia child julia child hot ones i enjoy the world's grea

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chefs

on pbs let's do it let's start the movies right gordon ramsay demonstrates how to make the perfect scrambled eggs i'm sure this is going to be you know watching born ramsay doing something always is pretty amazing in itself yes exactly ok yes scrambled eggs very brisk obviously i didn't show you how to grill a tomato and mushroom that's pretty obvious that's pretty obvious is making sure you don't overcook it wow, smashing on the edge of the pot you gotta be sure I never do that, never breaking on the edge of the pot, breaking on a hard flat surface, yes, and not even pre-stirred, firstly, secondly, if you figure that out.

It's a saucepan but the interior is nonstick, yes, which is important for eggs. I would never cook eggs in a knot in a non-stick scramble. He doesn't pre-season the egg. This is what I got in a fight. I don't know, I didn't pre-season it with eggs either because it denatures the proteins and it gets runny and weird, so just yeah, it looks great, it'll come together and be perfect, I get it, I mean, me. doing the same thing with the heat off eating with the heat off is a great way to control it when things get too hot this technique is like making very fine curds as if you were basically making very fine curds like whipped cream we'll see how far it takes it and mushrooms look at that breakfast wow he's making his scrambled eggs so dramatic jeff said oh that's fifty percent butter really important right at the end that keeps the eggs nice and fresh keeps them fresh it goes to a whole different level it's very restaurant- and i like to get it all together in the pot and start to cook it low yeah so take a teaspoon you know he's good at what he does there's probably like a prop monitor say oh they have to react for that it's a little runny for me yeah well oh it's egg drop soup no I'm fine thank you gorgeous chef perfect scrambled eggs well I'm sure it tastes amazing I raise chicken wings with a apple bourbon glaze, oh, with whiskey. gotta have some airport restaurants i want some airport restaurants that's how you know you made it you get some airport that's how you know you're done i said esmeralda what are you doing now i have no problem with the spice kicked the chicken ala bam what looks good fried chicken im starving yeah i would eat all of that so we didnt get any yeah we dont know how to make the chicken this is weird to me because like i was making crispy chicken wings and there was a glaze i would throw them in a bowl, I would drizzle some into the bowl, shake them, cover them with the sauce, bam, I've been here a long time, okay, chef ming tsai's stir fry recipe what kind. sauteed 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 both should have our books leaning on the book shelves right here what are we doing thank you mix it up it's just some nice canola oil come out of the walking dead oh yeah , glasses shouldn't be in front of your toe because you can't see what you're doing, you know? This is induction all the time. a very hot walk up but i don't want to have a non stick pan that hot so it bothers me that way but i also think using a walk up on an induction is like a pretty impossible scenario yeah that's weird if you're walking around without Is she really chewing on a jalapeno your way?

She'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. it looks this cool when i always do it from top to bottom and just like avoiding the core but that's also a very sharp knife you can tell you just take hot water and pour it though it's the right people people throw rice and noodles in boiling water and instantly set in motion they all stick together it was like boil the water turn off the heat get the noodles in there you don't have a ride on home can you substitute and use another gabby certified pan , sarah moulton's secret to revive stale? bread bread a baguette cereal it's like an og she was like oh gosh gourmet pretty lucky i posted on instagram a bunch of times my grandma used to do that oh my god sue lee also taught me this everyone does this oh i didn't know everyone does this I don't know I just like the damn town bike everyone's had a ride ok maybe I need to watch some food tv and you turn it on to 300 and let it heat up slowly for 12 to 15 minutes . that's the reheat it's like people say oh let's reheat it to 450 degrees that's the mold even if it's just mold on top you have to boil it or just throw it away because the mold goes all the way through instead of something that's solid, you can cut it and you're fine, as if it hadn't penetrated.

It's liquid cottage cheese. unfortunately but if you have a big portion 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 the mold out of things and I'm just a big fan of things are okay no matter what you know yeah yogurt I left out of the fridge by accident and 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 to cut, you know good, that's why you keep it short, your cheeks, people tend to wrap it in plastic or whatever they wrap it up to keep using the same wrapper, don't change the wrapper because that won't help. eco conscious though hey this is 10 years ago this is before the environment existed yup exactly is she yup monty i will do whatever you tell me to do sounds delicious i see a lot of it already um mukbang videos watching a lot of them when they're eating gopchang, which is how I think it's like the small in

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Have you ever seen them before? food people eating crunchy you have the disease drives me that deadly disease has been known to kill people oh thats really interesting cutting it into quarters actually cutting the core as we normally say cut but not through the core to keep everything together but these sheets do they hold together like i really cut the core, monsie is endless in her cooking wisdom, oh my gosh she's adorable yes she is even carter i wanna be her friend she has sick knife skills. no kidding she really is professional she is professional badass yeah we'll see another one love it one more of her in a garden makes a perfect chocolate cake couldn't be more excited to wash it down oh my gosh iconic It has a phenomenal camera. such a calm and relaxing presence and she is the best um did you notice when she took the sugar and went through it with her finger that it wasn't level and it wasn't even filled to the brim either so not sure what? the amount of sugar it was supposed to be yes just a little lazy with the measurements above yes it really is i love it yes it is like a cup of that if i am not trying recipes that is how i am with facebook and stuff yeah oh my god oh i just wanna say this is so relaxing this is bringing back memories side view card forever hot coffee i made a very similar version of this chocolate cake and the first time i ever made it the recipe didn't say brewed coffee it just said coffee so I took the ground coffee and added it to the batter and mixed it and baked it and it literally tasted like it was eating like mounds of dirt for sure it was also very dry it was dry it was dirty and I had six friends over and I was like I was making this big chocolate cake and they were all willing to eat it and they were being so polite they were delicious it's great and then my boyfriend who is a baker came over 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 were so you ate it anyway. it's julia child this is so exciting oh my god it's just julia it's julia so when my mom sometimes when she drinks water she has like uh one too much she starts to have like julia's childhood accent like out of nowhere but like intentionally it i know how she's how i'm going to do my julia child no it just happened it's like another personality coming out of her with the third martini that's amazing oh yeah she gets like that and they're an open princess she's great yeah for lunch one 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 and/or boots somehow she definitely has two glasses of wine on her wait is her real voice well she it's like swinging that knife i love it like using a giant knife i want to make sauerkraut with it and have like an underground pantry the sausage is waving in the breeze look at those sausages oh my god the salami is hanging that's your dream well i wouldn't do it like this but solo and brad have a dried fruit experiment yeah look similar how many there are several.

I wonder if she did her own exchanges of hers. I wonder if she had a culinary team that was doing all the trading for her. She probably did her own exchanges of hers. One thing I love about swaps is that my poorly cut veggies go in the oven and then come out of the oven perfect. Yeah, don't you know that roasting your vegetables also makes them into beautifully cut pieces? back you saw that pause that's something you know when someone is in a baking or baking class everyone has an apron but people their human nature people have a tendency to do this and then you have like two white hands and look that she has this she has flower i love i love this is the youngest girl bon appetit bon appetit yay i love it she's cool that's cool maybe we should be welcome to our food tv let's do this all the time