馃攳
Pro Chefs Cook and Eat Food They Don't Like | Test Kitchen Talks | Bon App茅tit - YouTube
Channel: unknown
[3]
yes what are we doing the Test Kitchen
[12]
today today we are here talking about
[14]
our most disliked our V's like like most
[18]
dislike the Mo's oh that's the radical
[21]
disliked ingredient we're talking about
[28]
ingredients we don't like ingredients we
[30]
don't like yeah I mean goat cheese I
[33]
don't like the whole peanut butter
[35]
bananas I'm not a fan of raw carrots I
[38]
don't like kidneys mayonnaise base
[40]
salads Brittany can't stand alone I
[42]
strongly dislike liver think about your
[46]
body right uh-huh the liver filters out
[49]
all of this that's terrible for your
[52]
body or you can think about it like
[54]
everything's gone through it you know
[55]
it's gotten that's what gives it
[57]
character filtering out all that alcohol
[60]
oh that whiskey that those cheeks I'm
[63]
gonna make you something and you're
[64]
probably not gonna like it
[66]
I'm assuming it's gonna be liberated
[68]
there's gonna be liver in it okay let's
[70]
do it
[72]
we got the squishy white bread
[75]
Smuckers and then a little bit of onion
[77]
it's not weird it's not weird don't
[78]
worry about it all
[79]
let's go so I've got a really hot
[81]
cast-iron here yes I want to get a good
[83]
sear I'm gonna sear it in some clarified
[85]
butter good I want that high smoke point
[87]
I want to get good color but I want it
[90]
to still be like medium-rare on me
[92]
so here are our livers nice and hot so
[96]
we can get some good color on the
[97]
outside doesn't smell bad that liver oh
[104]
no oh look at that color
[107]
come on Ali beautiful here come on this
[112]
is gonna be awesome
[114]
livers are so good for you and you're
[117]
killing the bird anyway sometimes I'll
[118]
eat them are they so good for you loaded
[120]
with iron sure I don't know what else if
[124]
you learn to love liver it is such a
[126]
cheap and fast dinner when I think of
[129]
liver I think of like deli
[131]
you know how to be like Oh like gray
[133]
glob in a terrible been in a reach-in
[137]
like glass deli case yeah oh so when I
[140]
think of liver I just think of like my
[141]
liver and I'm like that's not what
[144]
anyone should you think about your liver
[146]
a lot huh yeah are you and the drinks
[148]
editor at this red it's a coffee so
[151]
cherry so I'm gonna deglaze with that
[153]
coffee there are these carries in here
[157]
it's gonna add some like sweetness and
[160]
tartness and a bitterness is gonna kind
[162]
of help with that mentality liver taste
[164]
okay alright that's good and now we're
[166]
going to blend this up
[174]
I love usually I've never seen this
[187]
anxious because I'm comfortable so
[191]
excited alright so that it doesn't taste
[197]
like liver until I swallow it and that
[200]
my tongue like pushes up against the
[202]
roof of my mouth and I feel like the
[204]
leftover chocolate is good
[208]
I do not prefer gamey lamb
[214]
you don't like grass-fed lamb I don't
[215]
like grass-fed I don't like nice lamb
[217]
just the mean ones yeah yeah so what
[219]
kind of lamb are we mean that some
[221]
grass-fed lamb chops go to dieto garlic
[227]
rosemary parsley olive oil a little red
[230]
wine vinegar which will like tenderize
[232]
but also gives it like a brightness and
[234]
maybe will also like cut some of that
[236]
funky fat yeah yeah I don't like I use
[239]
everybody's cheap I was in 4h it was on
[241]
a farm I would go visit it once a week
[243]
and take care of it yeah very like
[245]
in-your-face this is lamb I'm like I'm
[247]
eating my baby that's why I don't eat
[249]
funny but I also feel like rabbits and
[252]
cats are like half steps so you're gonna
[254]
get a weenie dog are just like rabbits
[256]
Whitney dogs yeah like a weenie dog when
[259]
I look at tunas like composition yeah
[262]
her body I'm like you are a rabbit
[264]
okay Siri what does go to deep toe mean
[267]
watch your fingers I bet ya burned
[270]
fingers but what's finger burning about
[271]
these there you eat them right when they
[273]
come off the girl anyway eating with
[274]
your hands so you burn your fingers on
[276]
the hot little rib bones alright if you
[281]
were stranded on an island
[283]
would you eat tuna nice what is a
[287]
monster would eat your children no but
[290]
that's different it's not
[291]
you're gonna want solid a little bit
[293]
boink thanks for cooking for me
[297]
oh my god I find that delicious okay
[306]
that's you successfully masked the game
[310]
mm-hmm which if that was the goal here
[313]
welcome I think the goal is like to get
[317]
you in a place where you might be able
[319]
to enjoy the exposure instead of
[321]
dreading and then over time like maybe
[324]
you would nibble a little of the fatty
[327]
bit and have it with the meat and then
[329]
just you know in ten years that's how
[331]
long it took me with del definitely I'm
[336]
committed to liking lamb because I know
[337]
that like I'm enjoying it right now
[339]
mm-hmm
[340]
especially when you're cooking up for me
[342]
hmm what a gal so the best way to get
[344]
over a food aversion is a constant
[348]
gentle pressure these rules apply to
[350]
whatever you're avoiding there is one
[352]
ingredient that I've definitely never
[354]
really liked both raw or cooked for that
[358]
matter and that's green bell peppers hi
[360]
I'm I'm the I hate green peppers I'm
[362]
gonna make you eat green peppers and
[364]
love them for speeding you hold me no I
[371]
am gonna try to recreate sort of like a
[373]
green pepper paste soy sauce we'll see I
[378]
never done it just came out of my kid
[380]
okay you're my guinea pig these peppers
[385]
were roasted in the oven he'll opinions
[388]
we're done on a cast iron and same with
[390]
the garlic I'm just gonna throw
[391]
everything in the Cuisinart I'm gonna
[394]
add the garlic in the beginning and I'm
[396]
gonna go ahead up with like just one
[399]
jalapeno
[400]
oh good a minor Foley we're all good
[402]
amount of soul for a little bit of
[405]
pepper because you know peppers and
[408]
peppers go together
[412]
little bit of cilantro I wanted to read
[415]
a little to Moodle Shanna pesto but I
[420]
wanted you to see that pieces of my
[422]
stuff there's some lime juice
[423]
No
[434]
one jalapeno why not
[439]
I think I'm good
[443]
Mira wants all it's just for the
[444]
admission and then a little more pepper
[446]
Wow I'm gonna your nickname is gonna be
[448]
Amalia soon
[449]
we're so yeah I don't use that so I'm
[452]
doing it just for you I home sometimes I
[454]
don't even use soap oh that's ridiculous
[457]
I put salt in everything why she puts
[462]
stalled in the car smoking
[463]
hey nice ship its salt in our cereal
[466]
nope yeah well subpoena like no when I
[471]
got over tying the world know that
[473]
because you know you couldn't have a
[474]
high blood pressure your cereal how
[487]
would you describe it it's an eagle
[489]
pistol what would you put it on pasta is
[492]
it smoky I want I mean I want to try it
[494]
you can have a little more about me hey
[496]
I ordered I only have much garlic was
[498]
that with a six close but I will add the
[500]
garlic a little more it's okay six grow
[503]
something I don't have a date garlic is
[506]
good for you I don't have a ring on this
[507]
finger but I let you drive first okay
[513]
well I'm gonna go with the cucumber okay
[515]
oopsie he ordered up lines here on a
[517]
juice I'm gonna do a problem I love any
[520]
sticks on him I will you send I saw some
[523]
can you tell it again pepper oh yeah
[527]
it's green pepper forward if anything it
[530]
still has the kind of lasting lingering
[533]
vegetal flavor that I don't still don't
[536]
fully care for I mean I don't hate it
[538]
that's for sure
[541]
I knew I was going to say that what are
[545]
you not like what do I not like Sichuan
[547]
peppercorns it's a weird personal thing
[549]
I wish I liked them I like the flavor of
[551]
them but it feels like it's taking away
[554]
like a portion of my sensory experience
[557]
so I'm gonna make you Mapo tofu we're
[559]
gonna try to convince you to maybe
[562]
reconsider a Szechuan peppercorns okay
[568]
this is Szechuan peppercorns they look
[571]
kind of like a smaller black peppercorn
[573]
that's kind of like been like cracked
[575]
open what I like about Mapo tofu is like
[578]
you really don't need that much meat the
[580]
kind of like flavor the tofu so that's a
[583]
half pound of ground pork I'm just
[586]
breaking it up a little bit I want to
[587]
get a little bit of color in there
[589]
that's our scallion our garlic fresh
[591]
green chili and ginger Mapo tofu often
[595]
uses a cornstarch slurry for thickening
[597]
so a tablespoon of tomato paste double
[600]
concentrated going in on top of our
[602]
ground Szechuan peppercorn just looking
[605]
for that moment where the paste darkens
[606]
a little bit oh god I love that gonna
[612]
put our low-sodium chicken broth in and
[614]
then this is black bean sauce honestly
[617]
like black bean sauce magic tell me
[620]
about your beef with peanut butter you
[622]
put peanut butter oh it's like beef with
[625]
peanut butter that sounds horrible all
[627]
right silken tofu putting it in at the
[629]
end because I don't want to break it up
[634]
I'm just gonna kind of lit it and quit
[638]
it come back in a few minutes hmm
[646]
you nailed it there's like a decent
[648]
amount of the fresh green chili too and
[650]
that that changes it for me it makes it
[654]
like much more vegetal and fresh and
[656]
just like provides another dimension to
[658]
it I will definitely be giving Szechuan
[661]
peppercorn another chance
[662]
because I want to make this yeah you
[664]
should I know where to find the recipe
[665]
peanut butter is still dead to me but
[667]
yeah it's great this is great for you
[669]
you're not a huge fan of century eggs I
[671]
sadly I am NOT well I'm gonna make you
[676]
eat century eggs I had a feeling I kind
[680]
of love that these century eggs we
[682]
unfortunately did not make our own come
[684]
in this little carton but also
[685]
individually wrapped like it's it feels
[687]
like they they seem dangerous the shell
[690]
is really pretty why don't you do the
[691]
honors you want to crack it this is the
[696]
part that I find so amazing that an egg
[697]
can get that like gelatinous texture
[700]
like are you not like intrigued and
[702]
excited by this I mean like maybe if I
[704]
if I'd like truly the first time I ever
[706]
had one I was beyond intrigued and
[709]
excited but now I know what it tastes
[711]
like I believe that it gets sort of
[713]
buried with clay ash like would hustle
[718]
rice husks and that sort of causes a
[720]
chemical reaction that turns the outside
[721]
gelatinous the insides are so you smell
[723]
it's like very it smells very like
[726]
ammonia like thank you for this heavy
[728]
duty knife all right just like that is
[733]
that's awesome so I'm gonna put a little
[737]
chili oil
[738]
it smells so good on the sesame seeds
[742]
scallion
[743]
like now we're talking let's do like
[746]
yeah yeah that's enough she's like three
[748]
pieces what you should do is get a bite
[751]
that's got scallion cilantro sesame and
[753]
chili with the century egg just to taste
[757]
all the components together cuz maybe by
[759]
itself it's too much but combined with
[762]
other things it's delicious I dig it
[773]
I'm a I'm pretty good experience there
[776]
like they've lost of the ammonia the
[782]
stallion is really helping because the
[784]
flavors cow it's so strong you know it's
[786]
like the mild starchiness I feel like
[789]
and the sharpness of the scallion a
[792]
little bit of the chili I feel like
[794]
they're just like a lot of different
[795]
sort of flavors I feel like also kind of
[797]
like the nuttiness of the sesame seeds
[800]
works with the egg you know I think that
[803]
like century egg plays nice with other
[806]
flavors in that in the like Irby bright
[808]
Irby toasty family yeah Thank You Pam
[811]
all the foods that I don't like I'm like
[813]
I'm just I think I don't like to think
[815]
of it as I don't like it I'm just
[816]
searching for the way to eat it that
[818]
would make me like yeah is there a point
[820]
where you give up
[821]
no no I'll never give up so I like about
[823]
ups we're food writers yeah this is our
[825]
job that you were about to say the F
[827]
word I think we're like we're foodies so
[831]
my beef with peanut butter peanut butter
[833]
just on its own it's just like eating
[835]
like fermented black bean sauce on its
[836]
own it's like what you don't like
[837]
fermented black bean sauce on its own no
[840]
of course not it's like a howitzer of
[842]
flavor
[842]
it means friends
Most Recent Videos:
You can go back to the homepage right here: Homepage