[clapperboard snaps] [Brad clears throat]
[clapperboard snaps] - Yum!
- Anyway, what are we doin' here?
- [Director] So, we're gonna,
We're gonna watch, um--
[dishes clatter] - [laughs] You okay?
- [Director] Do you guys watch any cooking shows?
- What's a cooking show?
- What do you mean, like,
"Bon Appetit?" [Brad giggles]
- 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?
- Oh, thanks. [upbeat percussion music]
- I mean, I watch a lot of Food Network.
- PBS has reruns.
- I love Martha's shows.
- Martha Bakes.
- Ming Tsai, Jacques Pepin.
- Julia Child.
- "Hot Ones," I enjoy.
"Great Chefs of the World," on PBS?
Mwah, that is the shit!
- Let's do it!
- Let's start the [beep] movies.
- All right, "Gordon Ramsay Demonstrates
"How to Make the Perfect Scrambled Eggs."
I'm sure this is gonna be ...
you know, watching Gordon Ramsay make something is always--
- Pretty amazing in and of itself.
- Yes, exactly, okay.
- [Gordon] Now, scrambled eggs.
- He's very energetic.
- [Gordon] Obviously, I don't need to show you
how to grill a tomato and a mushroom, that's pretty obvious.
- It's "pretty obvious." - But the secret behind
any great scrambled egg,
is to make sure you do not overcook it.
Now-- - Ooh.
- Ooh, whoa, hold on.
- Cracking on the edge of the pot!
- I know, 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 not non-stick.
- In a not non-stick.
- At least, scrambled. - Scrambled.
- I guess it works, you know?
- I always put cold butter in at the end.
- [Gordon] Every time I stir, I'm cleaning
the bottom of the pan.
- Look at that,
you slick son of a-- - They would go gray.
- Did he season those? - So, thirty seconds on.
- No, I didn't see any salt go in there.
[space bar clicks]
- He doesn't pre-season the eggs.
This is a thing I got in a fight with Rapo about.
- I don't, I don't preseason
scrambled eggs. - Me neither, me neither.
- 'Cause it denatures the proteins.
- Draws out the water! - And it goes all,
like, liquidy, and weird.
- So, they're just startin'-- - Yeah, looks great.
It's gonna come together and be perfect, I get it.
- Now we've cooled it down-- - I mean, I do the, like,
on-heat, off-heat, on-heat, off-heat.
It's a great way to, like, control it
when things are getting too hot.
- This technique is, like, makes really fine curds.
- Very quickly. - 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 scrambled eggs so dramatic.
- Jeff was like [beep]. - Also, that's 50% butter.
- [Gordon] It's really important right at the very end.
That keeps the eggs nice and fresh, but here's where--
- Keeps them fresh!
- [Gordon] It goes to a completely different level.
- It's very restauranty, like, to put, just put everything
in the pot together and to start cooking it low, like that.
- [Gordon] Take a teaspoon of creme fraiche.
- You know, he's good at what he does,
you give him that. - Oh, yeah.
- Ooh, everybody's so excited
about the creme fraiche. - And more importantly,
it stops 'em from overcooking. - There's probably, like,
a prop monitor, "Say, 'Ooh!'"
They gotta, like, react to it. - [laughing] Yeah.
- It's a little runny for me.
- Yeah, well part of it's
the creme fraiche-- - I don't want my eggs--
- Oh, it's egg soup!
No, I'm good, thanks. - No, no, no, no, no.
- Thanks Gord! - Undercooked.
- [Gordon] A MasterChef perfects scrambled eggs.
[audience applauds] - Looks good.
I'm sure it tastes amazing.
[upbeat Christmas music]
- "Kicked-Up Chicken Wings with an Apple-Bourbon Glaze."
- Emeril, bam!
- [Emeril] Lemonade?
you've got the makin'
for a real New Orleans-- - Lemonade and chicken wings?
With whiskey in it.
- He's gotta have some airport restaurants!
I want some airport restaurants, all right?
- No, no, no no no. - That's how you know
you made it, you get some airport restaurants!
- That's how you know you're done.
- [Emeril] It's a perfect little cocktail--
- Ooh, Averna!
- Good choice. - Love Averna.
- He's put in a lot.
- [laughs] "Some Averna," half the bottle of Averna.
- This looks fun!
- Yeah, it's [beep] Emerald!
- "Emerald!" [laughs]
That's not his name!
I said "Emerald."
What's he doin' now?
I got no problem with Emeril.
- [Emeril] With a spiced apple--
- "Kicked-up chicken wings."
- He's been to, bam!
That looks good, fried chicken, I'm starving.
- Yeah, I'd the shit out of that.
- So, we didn't get any of the--
- Yeah, we don't know how he make the chicken.
- Whatcha wanna do is just-- - What do you wanna do?
- [Emeril] Take a little bit of
that apple-bourbon glaze-- - This is where I checked out.
- I gotta start watchin' more of this shit.
- This is weird to me, 'cause 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 'em up,
coat 'em in the sauce. - Yeah, at least show me
the steps, yeah.
- Kick it up a notch with-- - Bam!
- "Kick it up a notch!"
- All right,
short and sweet, Emeril! - I would eat!
[light guitar music]
- Oh, Ming, yay! - Ming, it's Ming!
- Oh, I know him, I met him at culinary school!
- You know ...
She's plugged in. - Listen,
I've been around a long time. - She's plugged in.
[Gaby chuckles] All right,
"Chef Ming Tsai's Stir Fry Recipe."
What type of stir-fry do you think it's gonna be, Gaby?
- I don't know. - Let's see.
- Quick, easy, and healthy meal.
- Oh, it says Bon, [laughs]. - Bon Appetit!
- It says Bon Appetit right on the thing.
- That book is so old, I had that book.
- Can we talk about product placement,
for the book? [Priya laughing]
Like, we should both have our books propped up
on bookstands right here, what are we doing?
Thank you, Ming!
- [Ming] That's just a little bit of canola oil.
- Nice wok. - Now, you've got the wok--
- Big wok. - Showing the wok technique.
- [Audra] Whenever you see people cooking with a wok.
- Ooh, instant sizzle.
- Is that an electric stove? - How high do you want it?
- Yeah. - The glasses shouldn't be
in front of the stove, because
we can't see what he's doing. - With home stoves,
like this is induction, which is great.
- I know, Ben makes me move everything all the time.
- I feel like I wanna get a wok raging hot,
but I don't wanna get a non-stick pan that hot,
so it disturbs me in that way.
But I also think using a wok on an induction is, like,
a fairly impossible scenario. [Priya giggles]
- Yeah, that's weird that he's doing a wok without a--
- With, like, a flame.
- Yeah, but it's like, in a flat-top.
- The wok is just like [babbles deeply]
- You know I cannot handle spice.
- There's no heat in the first--
- Is she really chewing
a jalapeno? [laughs] - The second bite
can kill you.
- Oh "can kill you." - You do that,
and then give it to them. [Audra laughing]
But see, there's nothin' there, right?
- They just ate a jalapeno.
- And then cut, and she's like,
[imitates puking] on the side.
- [Ming] It's sharp, so be careful.
- [Audra] Yeah, I was gonna say, this looks like a spatula.
I'm glad you warned me.
- She doesn't know how to hold a knife.
- She is fish out of water, she's like--
- She's like, "what is going on?"
- She's like, [laughs] "I'm just gonna stay outta your way!"
- [Ming] Just go straight through like this.
- I'm just scared for her, she's like, [laughs]
she's about to chop her finger off!
- But at least here we see the steps, and some technique.
- Yeah, he's droppin' little
nuggets of wisdom. - Yeah.
- [Audra] And we toss this in there?
- Well, she won't do that, she's gonna cut herself.
- If she does that--
- [Audra] That's amazing!
- I really love this trick. - That's a cool trick.
I do like doing that, too. - Yeah, this is a cool trick.
- Where you cut around the center.
- Mine never looks this cool when I do it, though.
- I always do it top to bottom.
And just, like, avoid the core.
But that's also a very sharp knife.
You can tell.
- Just take hot water, and you pour it
on your rice noodles. - That, though, is the--
- Right way. - 'Cause like, people
throw rice noodles in boiling water,
and they just instantly turn to mush
and they all stick together,
and it's too much starch. - Right, you don't wanna
be touching the noodles.
- Nah, it's like, boil the water, turn the heat off,
get the noodles in there. - Make sure they're uncovered.
- If you don't have a wok at home,
can you substitute, and use another pan
and have the same result? - A large saute pan
would work. - Good.
Like that tip.
- Certified by Gaby.
- "Sara Moulton's Secret to Reviving Stale Bread."
- Bread, a baguette, but-- - I worked with her.
- Yeah? - Yes, hi Sara!
- Sara Moulton's, like, an OG.
- She was like, OG "Gourmet."
- [Alex] Whoa.
- You've never seen it?
I posted on Instagram a bunch of times.
- No! - My grandma used to do that.
- Oh my God, Sue Li also taught me this.
- Everybody does this.
- Oh, I didn't know.
- Everybody does this! - I dunno, I--
- This is, like, the friggin' village bicycle!
Everybody's had a ride, Claire!
- Good faucet, okay, so then-- - Maybe you need to watch
just a little bit of food TV,
all right? - [laughs] Maybe.
- [Sara] And you turn it to 300.
- [Rachael] And let it heat up slow.
- That works, it's true. - And then you let it heat
for 12 to 15 minutes. - That is the reheat,
it's like, people are like,
"Oh, we're gonna reheat it at 450 degrees and then wait."
- Yeah. - That's not the way to do it.
- Feel that. - Oh, my God!
- Now, but at this point-- - Mine is crispy.
I don't put the foil. [Alex laughs]
- [Rachael] It'll work its way all the way through.
- There's a rule about mold, where it's like,
if it's a liquid, 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.
Have you heard of this rule? - Is cottage cheese liquid?
- I think they're saying that cottage cheese is liquid.
- Or even if it's grated cheese, see that little bit?
'Cause it can go through-- - It'll go everywhere.
- It will.
Sliced cheese, unfortunately.
But, if you have a big wedge,
like a semi-soft or a hard cheese,
like a Parmesan or a Cheddar,
or a Colby, or a Swiss with not too many holes,
you can just cut it in half-- - Ew, that's so gross.
I should say, I'm a big fan of cutting mold off of things.
I'm just a big fan of things being fine, no matter what,
you know? - Yeah, yeah.
Like, I've eaten two-day-old yogurt
that I left out of the fridge by accident.
- Sure! - And like, I'm fine.
- You're fine. - It's good for
your micro-biome, or whatever.
- I love this. - So you don't wanna ever
touch the mold, 'cause then, you go chop, you know.
- Right, that's where you're keeping an inch away.
- Right, your knife gets dirty.
- And the other thing is, to rewrap your cheese,
people tend to wrap it in plastic.
- She's the best. - Or whatever they wrap it in,
to keep using the same wrapper.
Don't do that!
Change the wrapping, 'cause that will help, too.
- [inhales sharply] Not environmentally conscious, though,
on that part. - Well, this is 10 years ago.
- This is before the environment existed, yeah.
[mellow whistling music]
- Is that her? - Yeah.
- I love her so much.
- Oh, my God.
- We are going to make baek-kimchi.
- Yes. [Priya swoons]
- I will do anything you tell me to do.
[cabbage creaks] "Sounds delicious already!"
I watch a lot of Mukbang videos.
Watching a lot of them when they're eating Gopchang.
Which is, like, I think it's small intestine.
Have you ever watched these before?
- No, I have misophonia, so I don't like watching
videos of people eating. - Oh.
Okay, fair enough. - Brad and I both have that.
- Where you can't handle, like, crunchy food,
people eatin' crunchy shit.
- You do?
You have that disease? - It drives me insane.
- That deadly disease? [laughs]
- 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.
- Maangchi is infinite in her kitchen wisdom.
- Oh my God, she's adorable!
- Yeah, she is.
She's like a cartoon. - [laughs]
- I wanna be friends with her!
- She's got sick knife skills.
- Yeah, she's no [beep] joke.
- She really is.
[knife chopping] - She's pro.
She's pro badass.
Yeah, we'll watch another one.
I loved that one.
- More of her!
- "Ina Garten Makes Perfect Chocolate Cake."
I couldn't be more excited to watch this.
- Oh, my God.
[sings theme tune]
- Iconic. [Priya laughs]
- She has a phenomenal camera presence.
Just like, so calm and soothing.
And she's the best.
- 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 what amount of sugar
that was supposed to be.
- She's a little loose with the old measuring.
- Yeah, she really is, I love it.
- Yeah. Just like, cup of this, cup of that.
- If I'm not recipe-testing, that's how I am with--
- Really? - Yeah.
- Oh, my God.
- Sift all the
dry ingredients together. - It is perfect.
- Really. - It's a great chocolate cake.
- In a cloud of chocolate [laughs].
- Oh! Just, I mean, this is just very soothing.
This is bringing back memories.
- But it's a paddle. - Now for the wet ingredients.
[Priya laughs] - They were combined.
They were definitely combined. - I could honestly watch Carla
side-eye Ina Garten forever.
- Hot brew coffee. - 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! - The grounds, sure!
- And I [laughing] added it to the batter,
mixed it up, and baked it.
And it literally tasted like
I was eating, like, piles of soil.
Was it also very dry?
- It was dry, it was soily, it was,
and I'd 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?
- They were so nice. - And you did the thing,
you're like, "Ate it anyway," and that's how it should be!
[upbeat synth music]
- Having sudden guests?
- Oh, there she is! - Ah, Julia!
- Bake them a quiche! - The GOAT!
- It's Julia Child. - It's fancy,
but it's also fast. - This is very exciting.
- Oh my God, is this Julia? - WGBH!
- It's Julia!
- Oh, God, she's so good. - Can, but you don't have to!
- I love her voice.
- Greatest voice ever. - Grow your own pie crust!
- In the history of vocals, the greatest voice.
- Today, on "The French Chef." - Imagine saying words with
that much enthusiasm in every word.
- So, when my mom, sometimes when she drinks,
if she has, like, one too many,
she starts getting, like, a Julia Child's accent.
Like, out of [beep] no where.
- But, like, intentionally? - No.
- Like, she's like, "I'm gonna do my Julia Child now?"
- Nope, no.
- It just happens?
- It's like another personality that comes out of her
with the third martini, I think.
- That's amazing.
- Welcome to "The French Chef" - [imitates Julia's laugh]
Yeah, she gets like that and shit!
- I'm Julia Child.
[laughs] - "I'm Julia Child!"
- They're open-faced French tarts.
- She's [beep] great! - Yeah.
- [Julia] They're wonderful for lunch,
with just a salad and a bottle of wine.
- Also, I like that she, without fail,
within the first two minutes of every episode,
she mentions wine and/or booze, in some capacity.
- She has definitely got two glasses of wine in her.
- Wait, is that her real voice?
- I love how she's, like, brandishing that knife.
- I love the use of a giant knife
as like, a pointing stick. - That she was just like ...
- I wish she were my grandma. - I wanna make sauerkraut
with her and have, like, a underground larder.
- The sausages waving in the breeze.
- Look at those sausages!
Just hangin' in the breeze! [Priya laughs]
Oh, my God.
- [beep] salamis hangin'!
- That's your dream.
- Well, I wouldn't quite do it like that, but.
- Sohla and Brad have, like,
a dried fruit experiment going on.
- Aw. - Yeah.
- Well, that's similar! - Dried fruits and gourds.
- Look how many there are!
I wonder if she did her own swaps.
- And also, the breasts--
- I wonder if she had, like, a culinary team
that was doing all her swaps. - I feel like,
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! - [Carla] They're transformed!
- Don't you know that roasting your vegetables
also makes them, like,
beautifully cut pieces? - [laughing] Yeah.
- Look at her back!
Did you see that?
Pause! [space bar clicks]
That's something that you know when
someone is in a baking class or baking.
Everybody has an apron, but people,
oh, it's human nature. - Oh, yeah, to wipe.
- People have a tendency to do this,
and then you have, like, the two white hands,
and look, she has it!
- She's got flour, yep. - I love it!
I love it.
- This is Julia Child, bon appetit!
- Bon appetit! - Oh!
- Bon appetit! - Bon appetit.
- [clapping] Yay, I love it.
- She's great.
That was a blast- - That was fun,
I had a great time!
Maybe we should be watching
more food television. - I love doing this.
Let's do this all the time.
[casual drum music] [cymbal flares]