Pro Chefs Share Their Hardest Cooking Tasks | Test Kitchen Talks | Bon Appétit

oh no no no no no no no oh God already had a bad start water got into the container this is also the enemy of chocolate tempering once again we are magnetization and today we talk about oh you want me to the

kitchen

harder skills to master The

hardest

things for me to do The

hardest

things are the things I haven't spent any time doing It's a continuous process refining and refining It's not so much like this end goal There's a sliding scale right there It's like breaking an egg One - The hand I know of says I would dominate in 2019, I haven't done it yet.

I had a hard time finding something. I mean, there are a lot of things that I consider were difficult throughout my career, but I couldn't. I can't pinpoint one that was the hardest, yeah I think the hardest skill to master is like being consistent, when was the last time you deboned a whole chicken? Yeah, I don't remember Jack Poppins holding boneless chicken, yeah, which I still can't do. Without watching YouTube I don't think people at home feel like a fish because they don't want to make a mess and they have all that skin and scales all over the counter and sink learning how to fillet a round fish, the smaller it is.

The fish is a larger flatfish around the salmon family fish unlike all the others, but I also like the goal, no matter when you are breaking down an animal, is how little to no waste when it's the first time that there's a big You might not want to screw it up, you know? This is what money does for you. I chose something I can't do, which is to beg a dumpling the same way you do a soup dumpling as when we were developing this. recipe and Claire was working on this, you're supposed to get 18 full loads, it took her like weeks to get back at her and I think I tried it one day with her and I got like ten and they look terrible no matter which one.

In the direction you are going, you will simply rotate the dumpling creating a series of folds and pinches and the goal is to get 18, which is the lucky number in Chinese culture. We have air in the dough ball, it will expand as it looks like it may burst the dough ball. I'll just take all those edges and press them together to seal, rotate them a little bit, and there's your improved design. I'm trying to do exactly the way Claire described, where she picks it up and bends it back. on itself to make a fold but I'm like I'm not moving and the more folds you make the less amount of wrapping there is, what are you doing?

I don't know, I'm going to rush it and make it even worse for the second half because I'm frustrated, do you do that? No, I just like to fail and suffer. This is not good at all. It's much better than mine. A tremendous disappointment. I think the key to this is repeatedly learning from someone who is going to break you. first of all and then throw away the bad ones, it was like when Molly and I were making mozzarella and the boys would listen, oh yeah, every dog ​​we thought we had made a good one they would laugh at us and throw it back into the hot water.

I still find it very difficult to make perfect fries. I would say it is impossible, it is very difficult. You know, it's been fun in college, for some reason. I had that thing where I was like, "I'm going to be the guy who makes my own fries." It was never a good idea. I think it's always a project with an A for effort. In reality, it's extremely difficult to get perfectly uniform potato slices all the way across, so you'll say there are no fries that are overcooked on one side or undercooked. on the other, and you don't like to see those in the bag, sometimes you do, where there's a sad curled up brown part of the chip and then there's this other part that's like yeah, limp and these big companies have wild industrial machines. that does things that could never be replicated that's true in the

kitchen

potatoes are like once you cut them they immediately start releasing all

their

starch do you need to soak the potato slices in water, wash them like physically wash away the starch and then let them dry before?

They can even go in the deep fryer, basically, if you don't get rid of some of that starch one way or another, that ship will end up

cooking

too quickly and will burn and brown too much. I feel like frying for a lot of people can be a little intimidating, it's a lot of oil and then in the case of French fries it also matters what temperature you cook them at, as with most foods that are fried. chicken fries whatever you want do that at a standard of 350 yes, but fries because they are much more delicate I would go a little lower and heat a little bit gently yes, I think one of the most difficult skills is tempering the chocolate, its chocolate she plays her own rules, she's temperamental, yeah sure, even Claire who you know has had trouble tempering chocolate.

We're talking about tempering it so that at room temperature, you know you're bringing it to a working temperature of like for a Dark chocolate like this is going to be 88 or 89 degrees and then you know it's basically going to be at room temperature, so melt it. and then add unmelted chocolate to the melted chocolate to lower it slowly, that's one method and that's what I believe. What we're going to do here today we want to melt it, but maybe 90 percent of the way I still want some chunks of chocolate in there so we don't raise the temperature of the chocolate too much.

It's kind of like

cooking

with leftovers, cooking with leftovers. percent melted, you get it done and let that 10% happen organically exactly, that's the other thing about tempering chocolate, it's a little boring, yeah, it's not like a daze like you know who, unless you're doing it Yes, unless you're doing that. You're not going to mess it up, you're not going to do that to be honest, I don't like it, I don't know anything about chocolate, I don't even need that damn stuff, oh that's right, it's like Molly and I did this hilarious thing where I pretend to forget that she eats chocolate, people criticize me because I don't like bananas, I don't like peanut butter like I do, that's like no, I see food, okay, calm down about it, that's how rumors start, okay , like this, like this, yes, we close the tempered chocolate. that we're adding from the package is going to start the chain reaction of all those constituent fat molecules in the cocoa butter, a big man on campus behind you Adam can crack an egg, yeah, you haven't seen him do it. well, try it, you bring the chocolate tempering, but in the meantime it's okay, you know, you just break an egg, a lot of drops, now it's pretty good confidence, don't let us down, ooh, you did it, not bad, yeah, definitely not I did. the sparkler we could work on, stirring the sparkler obviously helps cool it down, but you don't want it to cool down too quickly or go over your window when I feel like I'm on my work time instead of just laying out all the chocolate. or starting to wet things, I'll take like a little parchment, like a

test

strip, I just have a super thin layer and I'll let it set, you know, in a minute or two, if we transfer it to a different container that doesn't have all this . retained heat whoo, come on, we're flying now, yeah, that was a great idea, never ask you what no, no, Jesus forgot how nervous you make me when you like to scream and scream, that's how you get a good temper, yeah, you sure do all. right I'm just trying to preserve the heat we have in chocolate right now look you can't walk away now even if it's chocolate yeah I loved your dedication to the craft oh I see your soul and now I would love it would be great because I wouldn't have to change.

I know I'm thinking about going to see a hypnotist. Are you serious? Yes, do you think he should do it? Yeah. Maybe I'll do a GoFundMe like. Can they do things like? Can you guys throw some other stuff in there? What other behaviors are we trying to get out of Molly? Just the chocolate, the chocolate, yeah, you heard it here first, uh, okay, if it was a little bit firmer. I could bust it there, so we're in good spirits. Chocolate, everyone wins something and Molly is going to go see that hypnotist and they'll put it on, oh my god, toasty, earthy and nutty, no, no one's okay, so the dish took me a long time. to dominate Oliver in Tess, so basically you're looking at like 80% potato and 20% bad bread.

Oliver on your toes is like too much bread for small potatoes. The first trick is to make sure the potatoes are really nice and soft. What we found. The best way to get really soft potatoes is to grate them, so once we boil them, we peel them and then grate them like basically big holes. The potatoes are lumpy, so they will go through the dough. it's going to start falling apart when you fill them you want to make big balls of potatoes and small balls with your routine you almost try to fill perrantes with potatoes like

their

dumplings you have to really seal the top like you have to bring all the sides together you have to seal.

I usually like to twist it a little bit so it doesn't get crowded because the next part is very difficult where you twist the ball and then you have to spread it out and you can't put too much pressure on it by rolling it too thin so the potato is exposed . Once a little potato is exposed, a lot of potatoes are gone. I usually use a cast iron griddle to toss the bran, it seems to work better that way, with a little oil. In the pan, you put your parantha as soon as you start to see bubbles and spots, you flip it over and then you take your equipment or your oil and put a tablespoon in it and then you just spread it so there's a double basting.

It may not be a paronto lecture where the butter is literally built into the layers of the dough, but it will still taste really, really, it's so frustrating to describe food and it not happen in a minute. Now I know, I really want Brock. I'm going to leave this session very hungry so the hardest thing for me is to learn how to do what I study mm-hmm so when you steam rice with money and you have a really crispy bottom yes crispy you can eat crispy potatoes in the crispy pita on the bottom my favorite is the rice in that dish it's so amazing oh well and my mother-in-law is the best dad in the world.

I've been trying for years to get it as good as hers and she finally told me her secret. which is, I'm on the edge of my seat here, hold on tight guys, oh wow, what a terrible pot. Oh, uh, they gotta get some good rice and they gotta get a pot. A good pot of rice, I have it. Rinse the rice very well. Soak it if you have time. minutes will help 2 hours is perfect don't go into what I'm not just like an al dente pasta you want to see the core well in the middle so you should mix like a cup of rice with a little bit of yogurt the yogurt helps keep the rice crispy eat cake together you place the rice on top of the rice that you've mixed with yogurt and then you stack the rest of the rice on top means it's like a pyramid, you don't want it to touch the sides, make some holes in there, sprinkle a little bit like saffron water II.

I like to put a little bit, okay, yeah, and almost now we'll see when it's ready to steam. Also very important, yes, wrap the lid with a towel, this will trap the steam so you don't like the steam to sink back in and soak the bottom. Wow, this is it. I'm learning so many tips and tricks that I don't know if I'm going too fast. and there's your name, please continue, give it a spin just to flip, has it ever completely fallen apart? Yes of course you can make it like a cake, but what I usually end up doing is taking out the rice and then I take out the technique part, that's my story, this is called cheesy, it's just spelled corny but it's French, so you don't say that T at the end is cheesy or a paper cone and you have to do it once. a lot of times or enough times to remember, so I've seen your learning curve.

Look, I'm going to do it step by step, Gabi, so what you did was point up like this. Look, yes, anyway, an isosceles triangle. so you got it funny you're going to b c vs n boy oh boy oh boy amazing Brad a needs to meet C but uh no so how to curl it curl it I'm going to rise well so you're curled up good touchpoints mmm yeah a A little more holla like this, yeah, and then get the other one and find them at the top, there are people like Brad, you can't make an article, can you see?

Okay, you need to read you, Bonnie, keep it here with this there, I mean, these I'll meet. everything goes and then pull them both up until you don't have any holes there and now you fold it closed and yeah, I'll give you one thing. I think you have to do it once or twice with your friends to find out that, I feel like putting on the ABC makes for a lower B show, yeah, those are some hard skills that we can master, yeah, I mean, I hope I did, I It took time and practice and you can learn a simple technique whether you know if it is simple or difficult.

It's just a matter of doing it, that's how you learn, not just watching it once, but trusting your elders, basically, I feel like we both learn these techniques from, yes, our elders, there's a reason why all his comedies have infinity, yes, you want to achieve mastery. In the kitchen you read the phone. Appetite to subscribe to our magazine, yes.