Pro Chefs Challenged to Plate an Avocado in 1 Minute | Test Kitchen Talks | Bon Appétit

Do I have to use all the

avocado

? No, but it's okay, do I have it? Alright? She had so many hopes that the despair was terrible. Thoughts on Avocados: They are the best when they are the best and they are the worst when they are the worst, yes I love

avocado

s you know I think they are fantastic, what is a fruit or what is it? What is in this challenge? You will have one

minute

to serve an avocado. Okay, does it have to feel like a? actual dish you would eat so it may be more theoretical yeah ok I think I'm going to go for a standard one like my mom would make like an avocado kachou BER Kitumba is like a very simple Indian salad with a cilantro solution , salt, chilies, lime.

Something like that about avocados, but I know the only way to improve an avocado is to simply sprinkle it with chili crunch, so that's what I plan to do. I'm not going to do anything too crazy here, sometimes simple is better, although the avocado itself is rich and a little oily, I love a little olive oil, you need a little acidity to give it a touch of brightness and also I love a little spice and salt with my avocado if I end up cooking. the other ingredients count as in a

minute

first I'm going to grind some black pepper, a pink peppercorn and a bit of sumac together okay then I'm going to grind some of the puffed rice okay of course we'll grind and then we're going to Then we're going to cut up my avocado and that's going to be our nice little topper with some pickled red onions on the bottom.

You know, I feel like avocado is so rich and fatty that I want to prepare it. I think I'll just do it. make a simple sauce but I wanted it to be very acidic, something invigorating. I think I'm going to make a whole lemon sauce. Can I go get my things? Yes, blender. Thanks, great. I'm going to get some things. Nutritional yeast is one. one of my favorite ingredients and I love avocado with nutritional yeast. I'm going to use some certificate. I think it has a very dark, almost tobacco and leathery quality. I'm using a mortar and pestle for my technique, so I eat crushed sesame.

I am the way you release the oil inside the sesame seed. Here's my crispy chili and some unseasoned rice vinegar. Can I choose another one? However, it is the same dish. Okay, that's good to know. Can I use this? Do you have any bread? So what do you have? Do you have anything I can use for avocado? Oh, how about this beautiful rotten lemon? Can I have one of these? Here we go, let's go with God. Oh, okay, yeah, we have a little bit of a soft Newfoundland, maybe we have a really old sumac look. Damn, can I choose my avocado?

Well, the line here, the lime, has a little bit of that floral onion aspect of the chives and the cilantro flavor that everyone knows and loves, so we have our palm, we have our bread, we have our. lemon, we have some parsley, so I've heard of chili, toasted sesame seeds, lemon, olive oil, flaky pastry, so that's it, so I have a white onion, I have cilantro, I have cotija, I have some Pistachios, a little serrano and wine, it's fine. oh wait, no, let me do this first, this doesn't count as part, right, I'm going to do some shredding first.

I guess this doesn't have to taste good, okay? I'm grinding the toasted sesame in the mortar and pestle it's getting very fragrant and it's going to turn into a kind of powdery powder mmm it smells really good so I just take like little bite sized pieces of bread and then I'll pour some oil , salt, pepper and then bake. to crunchy, so I love pink peppercorns, I also get fruity flavor when people yell at me all the time for trying to use them, but I love to see those things as they are, oh that's good, sumac, oh gosh, It looks horrible, I usually use scissors to cut this but I only use a knife because the scissors are too hard to find the small rough cut, better more than less a lot of lime juice.

I will wash the lemon well often, they are a little waxy. Someone judges this, who is judging? my dish we're going to let people decide yeah cool I love it okay so this is the second one this is a mixture of salt and chili it's used quite often in the north of Mexico and in the north and central Mexico, this ground turmeric that has this kind of golden cane, Ronnie. color is relaxing for him it's just hanging out after a long stressful day being Authority in a bag the reason I chose the flour tortilla you get those amazing layers we're trying to fix this so it's more efficient in the time that?

I mean, I'm really fine, so crushed toasted sesame, the last dregs of Kris chili, unseasoned rice vinegar and soft, flaky pasta, here we go, oh god, I need a spoon, someone give me a pen. I'm going to make nice curls. a spoon is not perfect but it will do for 15 cal oh my God, here we go poor man's katoomba no, it's not a joke anyway I think I did it well oh, I'm perfectly strange, I'm a damn paid for something worse, I'd like to introduce you to my

plate

, drops and spoonfuls of avocado, you know, in itself you want brightness, a little more of a herbaceous and spicy flavor with a little bit of olive oil and a little bit of heat, a little bit of salt. of extra extra texture because the avocado itself is so creamy it's pickled red onions a little cilantro a little pink pepper sumac and puffed rice crunchy crumble a little Newfoundland sea salt from old Jeremy Charles um my dish is avocado with fresh sriracha cream crispy shallots and avocado with dill bottom, lemon juice, salt, green chilies and cilantro, which are very common ingredients.

I put gochugaru here because I like it very spicy and I also feel like it was otherwise pretty monochromatic in the middle, we have a beautiful circular avocado waterfall. tiles surrounded by a feeling of Aleppo-infused sesame, sliced ​​avocado, you know, I put salt on it, although the salt in the Aleppo pepper dressing makes me think I'm on a tasting menu presenting my

plate

to an annoying table, the People I interrupted feel great. In that regard, it looks good, it's a little abstract, maybe not the way an avocado slice normally looks, but I think that gives it some appeal.

The only thing I'm really not happy with is this one, the location I like. this situation here bites with the sauce and the bread parsley yes that's exactly what I expected I would know pretty well what I don't like so anyone know any jokes do something fun this weekend just make sure all these tongs work , Alright