Blindfolded $1000 Cooking Challenge

so in good fun we challenge many people to cooking contests my mom my director my girlfriend is it fair probably not so to level the playing field let's try something different and point the arrow at me [Music] so as i've said most of the people that we've done cooking challenges with aren't really well i wouldn't say that they're cooking inept but look it's part of the fun okay it's entertainment are you not i'm not gonna no we're not gonna do that that quote it's time to put that quote to bed and then in the coffin part of what makes that so fun is i don't let them see what i'm doing and that's what the challenge is so how am i gonna challenge myself right put myself on a rolling ball while chopping something no i'm also gonna keep myself from seeing what i'm doing but what's the excitement behind that if there's no high stake item how about we make a one thousand dollar meal the goal is to make a beautiful contemporary plate of food using some of the most expensive ingredients in the world we have three for you a5 miyazaki wacky one of the most rare types of beef on planet earth two-tone etc caviar and last but not least black winter truffles these foods are so rare i don't want to mess them up i'm gonna do my best really i am i would not recommend anyone else do this but if you want to know where we got it we got it from regales so before we do this i want to get a little bit amped up i need some level of confidence so we're going to do a little taste test blindfolded and see how connected my senses are wow this is going to be a lot harder than i think it might be why did i do this i want to do something else now [Music] wow that's something you gotta cleanse the palate can i even get one gary do you want to just get the water for me that's probably a better idea i know this this is pee so this is the moment where i taste test all this stuff and i don't know what's in front of me fantastic hmm smells like a spice this is the doritos spice that i made smells like peanut butter is there even anything do you guys even put anything in here is this booby trap this is the peanut stuff that we put on the bow buns peanuts bliss with powdered sugar and salt oh that that's turmeric i know i'm on fleek right now i ain't even said that in a while i'm strong garam masala smells funky it's dry oh that's yukari hikari shiso seasoning this smells like it could potentially be spicy mama it's gochugaru whoa how'd i do let's [ __ ] go so my senses are calibrated i've had my little taste test we got six out of six homies we're doing great who's rooting for me if you're rooting in tune hit it in the comments let's do this i want to break this down into elements here brew laid onion and then a pea puree and a pan sauce and a steak keep it relatively simplistic jeez pearl onions bruleed yup this isn't a pearl onion this is easy just gonna find my knife everyone's nervous right now yeah that's in half this is easy first we got the taste test the next one is gonna be like let's see josh do a challenge with his legs broken all of my senses are heightened right now okay so we got the onions cut in uh top sorry i forgot to talk because i was too focused on trying not to cut my hand off you can make nice little shells how many pearl onions do you peel vikram none really you should probably work on that yep i'm getting a little too confident right now i don't want this pin anymore i don't know how much to turn this i'm guessing this is like medium is this medium what do you mean you're not gonna tell me i think this is oil all right so we're gonna let this get nice and hot how do i know when it's hot i don't know okay all right ow i'm gonna get a little press the thing is i know where everything is in my kitchen this is why it's important to keep an organized kitchen this is going to prove to you how organization is everything either that or i'm going to look like a complete idiot wouldn't be the first time that's not the right drawer that's not all right let's check and see if these are done ow are they charred they smell charred and i'm turning this off because it smells too charred i can't really comment on this because i don't know what the [ __ ] i'm looking at oh you know what these need a little bit of salt that's hot did i get them oh you know what that's the secret everywhere and then toss them in the salt yeah ow did we get it there okay well you know kendrick i've got a blindfold on yep that's exactly what i wanted i'm getting impatient now at this point full speed we're going full speed pea puree first off shallots uh we're gonna ham um yeah you like that you like that i don't know if these are even or not are they even or no let's go i'm not gonna do that moving forward i never could dance in the first place let alone with a blindfold this is kind of relaxing i might do this more often by myself with nobody here to supervise or protect me and i'll leave my phone really far away and dead in the corner somewhere in case there's an emergency i feel like these are really uneven ah okay that's smelling way too hot salts oh i don't remember where i put it maybe it'll have a good flavor to it the burn yeah now we're cooking smells awful i don't want to eat that peas are in turn the heat all the way down toss them around much penis all right i guess i do have to cook them now you can't burn them starting to get dizzy now i need wawa this is so disorganized what am i doing think think think i want to add truffle oil to this i think this is truffle oil that's just yeah sure why not yeah tastes terrible i need a blender we have our blender movie magic by that i mean they went and got it for me and i stood here that goes here oh yeah this is becoming very familiar to me this is so dangerous don't ever do this now i need to find this oh the spoon aha josh you're so smart what oh the spoon damn for all you know i could be asleep right now where's my shima flashbacks at the restaurant where did i put the sheen while on the chef's like where's the [ __ ] sheen oh it's always behind me aha cause sometimes people do make the same mistakes these pieces suck what is this oh i thought this was a knife this has to go in here wow that's amazing you got to use your senses here it's too thick oh that's the sound i want whew let's speed this thing up oh my god this is a [ __ ] nightmare sauce should be smoother and glossier than a mirror there we go oh this is good god damn oh i over salted it i think a little bit of acid and it'll be fixed like lemons it's a lime this is a rock that's a lemon ah no it's not is this a lemon oh orange orange a lemon this is a lemon but it's old this doesn't smell rancid though i'm doing this purposefully because i don't know what i'm looking at i don't want seeds in there i heard a seed i heard it kind of slide because it fell in like over here ah that's delightful all right so then this is all done this will get quinelled onto the plates so yeah it's steak time i'm tired it's time to portion the wagyu i really don't want to mess this up i'm sorry i love you somebody guide my hand paul becouse maybe i'll cut it into a steak and then portion that stick this is easy it can feel hard and you can acknowledge that it's hard why spend time focusing on how difficult it is and instead spend time on the task at hand and that's what we're gonna do i've got a plan here i'll indent how thick i want it okay so i've made an indention i know this is the wrong side of the knife don't think that i'm being dumb here i can't mess this piece of meat up it's gonna be such a disrespect i'm just gonna do it my heart is beating so fast did i do it hey all right okay that's a pretty good cut this is easy all right now i gotta trim the fat off this i'll use this fat for something else there's a little bit of meat there mostly fat i'm pretty sure we've got a little bit here fat is so delicate that it melts at room temperature you can see it all over my hands so i'm trying to move quickly but also not screw this up i feel like i'm doing pretty good though okay so we've got a steak i don't know if it looks very good it may not very thick for wagyu i'm gonna cut it in half yup okay that definitely was a piece of my thumb oh [ __ ] the grain runs the other direction the grain runs this way doesn't it why we're gonna go with a different kind of bar look this is still perfectly edible just won't be as tender oh yeah that that's nice look at this does that look good that's a nice little stick all right so this is our steak obviously we're not gonna use this entire thing i still had to order it okay we're gonna count that as the whole price god damn it ulysses i swear to god bro my senses are turned all the way up that was so loud that sounds crazy when the mask on oh my god really the hardest part is over this the rest is going to be easy wow oh i hear a knife you know how like toff and the airbender would be like and then she could like see everything that's with me right now i'm like there's the knife pretty accurate all right we got a wagyu which is really hard to tell to cook on so we'll put this on a medium high eggs and wakey steaky now you don't want to put a wet steak in the pan so i'm just gonna give it a little wrap in here to dry for a moment this should be getting pretty hot oh yeah that feels like a lot of salt pep all right now we're gonna roll this around in there okay oh god damn did you hear that that was my finger and this is gonna go right in there no oil in the pan because it's a5 wagyu it'll produce its own sweaty i think i put the presses oh that's a knife i put the presses over here i'm pretty sure it smells like a cheeseburger that has to exist somewhere in l.a it's too hot i can smell it this is pretty fun huh guys you guys having a good time you don't sound like you're having a good time vikram you don't sound like you're having a good enough time i can tell that there's a crust it may be burnt one two three are we looking good crusty i can tell it's pretty raw on the inside which is fine you could certainly serve this rare and it's very good rare [Music] this feels like it's done is there any fat in this pan it's gonna sear all the little edges and corners get some nice color make sure it's cooked to medium rare ow god damn that's hot oh yeah [Applause] this is probably done i'm gonna remove it i think that's the cutting board all right so the next step get your broth and you add that and deglaze the pan turn it up a little bit that sounds like i added too much and then we're gonna let that boil beef edge this that's boiling now the truffles which we will chave on top so truffles will go into the pan sauce where does the caviar go i guess i'll just it could be meat quinnell pan sauce caviar on the cornell we'll do two alternating quinels like one here and one here or no cornell quinnell yeah and then caviar caviar hand sauce pan sauce yeah that would look cool if it looks right you know that all the wood smells like olive oil how's that possible that's correct vic from magic good job smart little me already preset the thickness on it eat my poop sorry guys vikram laughs at anything that has to do with poop salty salty this doesn't smell that good don't have no guideline i wanna stop at this point all right in the next video vikram is going to edit blindfolded the chives will get added butter here it's nice and cold cut the heat and then we mount it with butter so you're going to vigorously shake get that emulsified emulsify emulsified sounds like soup maybe it's good though let's taste it it's like a jew it's actually pretty good yeah i like that at our chives and then our truffle oh yeah that all mixed in there oh yeah oh it's busting busting it doesn't even need salt so then we're ready to assemble oh we've reset i don't really know where everything is but i have a rough idea i gotta get all my pieces of the puzzle it's a home stretch all right guys we're doing it you all ready okay oh god i normally don't cut like this but i have no choice give me a freaking break i know someone's gonna be like you're not supposed to cut it like that oh really franklin because what's on my face what's this i think i don't know this feels pretty nicely tapered actually right there here's the side of the meat i want to put a little quinoa my heart rate is like 5 000 rpm okay so two canels that's what i said i wanted to do it feels like a good onion i'm gonna do it it's fine uh they say make it look natural okay here's peace meat uh put it right there where's the other puree where there you are all right how many did i put did i put three am i allowed don't tell me don't tell me am i shaking because i'm scared and one at the bottom of the steak i'm not gonna put any more there's that so here's my thumb hopefully i'm getting some truffle in this it's fine whatever it has the essence of truffle god that probably looks terrible where's the sprouts get a small amount of these and i'm gonna trim them in half i guess i'll just lay it down where's the sauce i haven't touched it with my finger yet all right you know what i'm just gonna put it on there oh uh flaky salt it is pepper i'll just do it up high done time except this isn't timed it's dinner time for kendrick bonjour ah i don't know what this is [Music] okay don't be scared [Music] delicious oh that might be a little bit full yep it's gonna be so good yo i'm gonna take off the mask see my masterpiece oh sh that's actually pretty good i'm going to go into cardiac arrest after that let's go is it cooked properly yeah it is what the day oh my god holy sorry i'm like touching your food i want to like almost fix it i'll take a photo of this it's a little messy with the sauce it's a little messy i'm ready to go to bed now [Music] so good yes can i have a bite [Music] dog bro get some of that juice too sorry folks i guess my ego is just going to keep growing this cannot this is not good for me it's upsetting how [ __ ] good that is most people would be like i'm glad that i achieved that but for me now it's just like my ego is now inflated to a point where it's that day it's at a dangerous level i just realized that i forgot the caviar uh whoops a daisy that sucks because this was the grand total for everything that we ordered so we're still using the title okay at least i have caviar in the fridge i can't complain about that so what did we learn today well we learned that anything is possible i'm the best of all time years of practice you could still do something with a blindfold that's pretty much it i don't know i don't know what to say like i was kind of hoping that i was gonna mess this up i actually feel like i didn't learn anything i don't know if we're gonna do more blindfold stuff or not but i do know that i'm gonna be cooking against more people and uh i didn't stop myself and nobody can stop me then so with all that being said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time because you almost certainly learned that can't stop us vikram's shaking because he his arm's tired [Music] you

Channel: Joshua Weissman

Views: 2,047,260

Keywords: sat bawl pro, joshua weissman, challenge, challenge show, cooking challenge, cooking, expensive food, caviar, wagyu, a5 wagyu, japanese wagyu, real wagyu, kobe, kobe beef, beef, beef recipe, wagyu recipe, a5 wagyu steak, wagyu steak, truffles, caviar recipe, how to use caviar, 1000 dollar, 1000 dollar meal, mr beast meal, expensive, the most expensive food, most expensive, the most expensive foods, 1000 dollar steak, fancy food, joshua weissman challenge, blindfold challenge

Id: KCy8l4kMh3M

Length: 15min 17sec (917 seconds)

Published: Fri Nov 05 2021