Binging with Babish Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

now can you tell me the next step now so I know what it is I'm hosting this not you this isn't how cooking works hey everyone it's Molly and I am here in the bon appetit Test Kitchen with Andrew ray you might know him from binging with babish his very popular YouTube show slash cookbook today Andrew we have 20 minutes to cook through a dish through verbal instructions only so you won't be able to see what I'm doing okay so on the count of three we're gonna turn our backs and head to our stations and I'm gonna walk you through it so I'm not gonna even see you for 20 minutes no yeah okay okay ready 1 2 3 so today we are going to make a dish from Molly tries it is a Jean Georges egg my way Jean Georges egg your way egg no and there is a human babies diaper in front of me why don't you go ahead and unwrap that package okay I'm gonna unwrap this and I know it's a this is an April Fool's episode but if this is full of human [ __ ] we're gonna have words it's an ostrich egg okay yeah well you know what it is yes okay so position the egg in the bowls upright I can't decide which side is the what the what sides like wider side on the bottom no okay all right and I can barely tell some probably believe backwards here but let's see what happens it doesn't really matter okay okay and then you have a couple of tools next to you that yes oh I can choose my weapon yeah I don't really care what you use I'm gonna go for the hammer but you can use whatever you want is this death blow hammer hair let's do this so tap around in a circular motion but be careful because you only get one egg and if you crack the whole thing you'll have nothing to serve it out am i making a hole with this tool you're making a hole with the tool all right all right you know what I'm gonna switch the hammer hammer is the right move and then it's probably gonna crack into it a lot of pieces so discard those pieces in the hole on your side on your left side and start to expose the oh my god I picture the whole be Oh God okay I'm stressed yes fine as long as we as long as you think we can get scrambled eggs back into the hole we should be good back into the hole god damn it okay I'm gonna go a little wider I'm gonna pinch it away also I'm sending cracks them like the side of the egg yeah that's not great okay cool we're gonna be totally fine okay looking over there okay I have a circumference of cracks let's see if we can tip out the egg into the bowl now what am I doing with the membrane am i cutting it yeah you can peel and discard okay I don't want to get egg fragments in my egg here do you have a lot of shells in your bowl at the bottom of your bowl should I dump it into into this other bowl here yeah because we're gonna end up beating the ostrich egg in that large bowl that you're working on okay here goes ostrich egg activate go go out sort egg go go babish ostrich egg okay getting the ball it is it do I need to maintain the yolk nope we're gonna beat it before we get to that let's rinse out the ostrich egg remove all of the inside of that membrane so you can just go to your sink for a second I'm just trying to get the rest of the egg out here's a lot of egg are there two yolks in this so okay what's going on over there nothing everything's fine can't see you so I really can't help you let's you tell me what's going on I mean eggs coming out I I got pretty much all the egg and it brings out that shell in okay rinsing out the shell in the sink don't look at me I'm not looking at you we're gonna need to peel the inside membrane out of the shell all right so got it okay I see what you're saying gotta peel the membrane out are you cheating no I'm just rinsing okay okay I'm sitting me I guess Oh God athletic membrane out it's very thick which makes it easy to peel easy to peel easy to peel okay I like easy to peel and definitely get rid of that oh yeah look up I broke it okay coming out in like big sheets probably I don't know how I'm supposed to reach this I feel like my egg my hole is too small can you moon inside there oh okay no I'm getting it oh my god it's like wallpapering yes this came out of an animal being yeah I mean I spent a day with some ostriches and let me tell you they are terrifying oh Jesus okay okay okay I think I might be membrane free and that as I understand is the way to be eating eggs out of that she'll in whatever state it's in I don't really care what it looks like inside can you put that egg on the gold egg stand that's on your station it's like a three-pronged stand putting it on the egg stand next to my instruments of torture it's out of here okay eggs on the egg stand so turn your induction burner on and heat it to medium about like 250 degrees and while that's heating up grab your biggest with my biggest whiskey but you know my credo I'm sorry I'm a tiny whisk guy oh you like tiny whisks that seems to be all that we have here so that works out Oh interesting okay well you big ones we're going to we're going to whisk this egg until it's homogenous and no streaks remain you should do this fairly quickly if possible okay it is very hard to do with the tiny whisk I will say how tiny is your whisk I'm so many dirty things are going through my mind right now and I'm not gonna say them there should be a big whisk on your C chef well there's not because people are having fun with me imagine that huh maybe look under your station oh hey here we go Yulia hid the big whisk I'm sorry to lose anything now's not your time no word whisks tend to be sometimes okay - imagine s just waiting on you whenever you're ready okay it's looking pretty homogenous to me I don't see any streaks great I love that for you so let's throw that bowl that has a large amount of butter in it into the skillet into the skillet it goes so we're gonna let that melt over medium alright so basically we're gonna need to whisk these eggs constantly as they cook there's a couple other things that we're gonna do in the meantime so we might have to do some multitasking but I feel like you're good at that you know I'm actually a terrible multitasker but I appreciate your vote of confidence well you're terrible at it so I'm worried for you okay is your butter melted it's pretty much melted what's what's what's next you can add all of the eggs it's only one egg if you have an egg the single egg and now I'm just constantly moving it yep you salted your eggs I know I didn't I'll do that now how much does a few big pinches your big pinches to use big pinches I'm going 3 gonna take a minute but you'll start to see some little itty bitty curds form my instinct is to stand on my tippy toes while I do this is that weird are you sure like litter am i short Molly I can't remember it's been so long since I've seen you right yeah I miss you over there I miss you too we just met and now already were strangers okay do you know what that John George egg is I I don't it sounds like it's a egg almost like custardy eggs they put back in the egg shell are you turning around no I'm turning around talk to you I'm not looking okay it's custardy scrambled eggs and they're served out of an egg shell and then they get topped with unsweetened whipped cream and a big dollop of caviar and so in order to make this dish to scale with an ostrich egg instead of using caviar we using salmon roe because they're a little bit larger oh this is an ostrich egg Virge I get it now I thought this was John George's actual recipe I was like what is that this is my version of featuring that big si because I think my eggs are about like halfway done right now it's a good time to get started on the whipped cream and I'm gonna turn my eggs down yeah that was literally just doing that worthless eh yeah it's gonna 250 okay so pull that second bowl that's leftover on your station second book the one that I beat the oh wait do you have a big bowl that you could potentially whip cream in whipped cream if you want to pour that cream into that bowl could you then whip it yes okay so let's do that now actually see I use the medium bowl to beat my egg oh yeah it is my and my eggs are starting to sort of coagulate a little bit I keep whisking and if you need to turn them all the way down to warm or low don't turn them off the endgame here is to get this all done at the same time yeah that you do it okay what what's up yes I do okay Oh Thank You Molly is this cheating this feels like cheating you need a rate up over there you're ready to be like okay so let's beat that cream and just be mindful that your eggs are still going me don't want them to overcook and we're doing this by hand huh fun yep and we're doing those at the same time doing both of the sink nope thank you for not torturing me anymore with your hilarious joke eggs are looking fine I turned the heat way down they've effectively stopped cooking great they're custardy whipped cream is in progress I should not have gone to the gym yesterday now I am sorry whip cream break like eggs break well you are a professional chef oh my god I'm so sorry okay this is a challenging dish that you that you've chosen for me I'm flattered okay I got I got I got soft peaks okay mine tastes good so I'm gonna leave the salt as is and then just whisk in the remaining few tablespoons of butter that are right there until it's fully melted I'm salting mine a little bit more and then I'm whisking in this extraneous butter man this is a luxuriant dish and we're gonna eat the entire thing yes let's spoon those right back into the egg shell there should be a big spoon in your vein and just kind of spoon them right in there and you want to fill it like all almost all the way up to the top it seems like it's gonna be a bit of a process what kind of spoon of using it's about four inches long what kind of spin are you using good to know I'm gonna I'm gonna switch this up all right there we go Wow look at these eggs okay and once you're full you can set that egg full of scrambled eggs right back down on to the stand and just set it aside for a minute I have to wipe mine off and making quite a mess okay how am i doing over there almost done here sorry okay no don't apologize take your time the next you're gonna do is just pop up with that bottle of champagne oh man I get champagne millet dates we get to drink an entire bottle of champagne each to ourselves so yeah just open that up aye synchrony and pour yourself a glass oh it's hard with his hard work somebody's gotta do it let's do it let's do it let's do it facing away from each other a cheers so we cheers the camera and they'll be able to superimpose it yeah oh oh I see what you mean okay careful nuts shatter I'm peeking so we don't shatter the glass okay all right and then let's finish it up we're just dolloping this whipped cream right on top of the scrambled eggs you don't need to use all of the cream by the way just enough to make it pretty I guess right and then a nice generous scoop of salmon roe I'm just enough whipped cream to like cover the eggs whatever feels right now all right and I'm doing the the salmon roe here okay the giant caviar how much caviar might put on like as much as I can get on there you don't have to use all of it I didn't use all of it okay I think that feels and looks right I have a nasty crack in the back but it camera can't see that you don't goddammit okay Andrea yes sorry I'm having too much on the count of three we're gonna grab our eggs turn around and show each other what we made let's do it okay ready one two three Oh less caviar I'm not crazy about st. Luke's perfect a little too deep on this side so I didn't want to thank you cheer Cheers okay so now we're gonna trade eggs and see how each of us fared after you down sir are you you went heavy on the on the salmon roe yeah I did I mean I mean either way anyway we can agree this is a balanced breakfast yeah yeah I'm diggin I'm gonna try and get a little of everything in my bite my god I can't eat this so gross I don't like it is that what I did or you feel like a dish traumatized from the episode that I did okay I ate this and then I did poached eggs ostrich eggs and then fried ostrich eggs and I ate ostrich eggs all day long well you know the one thing we can agree on is that ostrich eggs are gross yes that's right that's salmon roe is gross on there just like tastes like fish I love caviar I don't know except the champagne huh - never evening ostrich eggs again cheers to that bone empty

Channel: Bon Appétit

Views: 4,021,410

Rating: 4.9124269 out of 5

Keywords: back to back, back to back chef, kitchen challenge, cooking lesson, binging with babish, binging with babish 2020, binging with babish interview, binging with babish bon appetit, binging with babish cooks, binging with babish cooking, binging with babish makes, molly baz, molly makes, molly bon appetit, molly back to back chef, andrew rea, babish, babish molly, babish bon appetit, babish back to back chef, ostrich eggs, babish ostrich egg, molly babish, food, bon appetit

Id: RpSonCYCn1U

Length: 14min 15sec (855 seconds)

Published: Thu Apr 02 2020

Reddit Comments

[u/2040ojis]

BA still trying to use up those ostrich eggs

[u/wil555]

Love everytime Andrew goes to the BA kitchen. Also always love his humility around actual chefs.

[u/armageddonquilt]

He actually has really great chemistry with Molly. Love the switcheroo going on at BA right now.

[u/fnord_happy]

Omg the tiny whisk haha

[u/[deleted]]

This was spectacular - sass levels and meme potential were off the charts for this one (also loved the tiny whisk trolling).

Carla dropped hints that this was gonna happen, and I couldn't imagine who would be the guest for the swap - saw the thumbnail and lost my shit (much to my girlfriend's alarm).

[u/Turtledonuts]

For everyone roasting Andrew, or making fun of Molly, keep in mind that molly is doing a difficult recipe she invented herself and isn't used to cooking, while Andrew is in an unfamiliar environment working with a recipe with no visual cues as to what he's supposed to do. Cooking is a lot harder when you haven't read the recipe beforehand and you don't know what the objective is. They both do a great job.

[u/umn2o2co2]

This is my favorite episode omg! Love Babish! Love Molly!

[u/Rootkit9208]

My in laws always compare me to a chef. I'm not even close, and videos like this really drive that home.

To quote Amos from The Expanse bookseries - "I'm what you might call a talented amateur... (but they're) pros. We aren't playing the same sport."

[u/the_doughboy]

Doesn’t Carla usually do the Back to Back challenges? And that also looked like the most disgusting thing I’ve ever seen Andrew or BA make.