Can I Turn Ryan Trahan Into A MasterChef?

Compliments to the chef @ryan

0:00 – Introduction
0:34 – Baseline Test
2:51 – Knife Badge
10:54 – Seasoning Badge
16:52 – Searing Badge
24:19 – Sauce Badge
30:29 – Baking Badge
33:49 – Plating Badge
36:00 – Beef Wellington Cook-Off
48:16 – Final Results

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@nick.digiovanni

https://www.nickdigiovanni.com

Nick:
Thanks to YouTube presents for sponsoring
this video. This is my friend Ryan. Some people say he looks like Gordon Ramsay,
but he certainly doesn’t cook like him. But over the next 24 hours, I’m going to
teach Ryan how to cook. I’ll put him through an intense culinary
boot camp, and at the end, he’ll attempt to cook a perfect beef Wellington, one of the
most challenging dishes in the world all by himself. Ryan:
If you’re watching this video right now,
you’re going to be a judge. So please, once you finish the video, go
comment down below and leave my Beef Wellington a rating out of ten. Nick:
Apron on. If and when you deserve it, you’ll
earn a chef’s coat just like this one. Before we start your official training, I’ll
need to run a few quick baseline tests to see where your skills are at.
Ryan: Let’s do it! Nick:
First up, I want to check your knife skills. Please dice this onion. Ryan:
Dice the onion like into dice shapes. This is how I do it. It’s also how I cut apples. Is this wrong? What is that? You’re underlining something aggressively. Speaker3:
Oh. Nick:
Did you? Did you really just cut your finger? Ryan:
Oh my God. Yeah. Cooking’s hard. Cooking’s hard. Nick:
Second test. I’m going to taste your palate. Ryan:
I have the palate of a five year old. Nick:
In front of you are a variety of different
broths that are the base and foundation of a lot of popular dishes. You know what a stock or a broth is? Yeah. Ryan:
Like investment. Nick:
You’re going to go down the line. I just want you to simply tell me what they
are. All right. Start right here. Ryan:
It’s a little bit of potato. Nick:
First one potato broth. Potato broth. Okay. Ryan:
Mhm. Is that meatloaf? Nick:
Try it again. Okay. Ryan:
Chicken. Nick:
Chicken on this one. Ryan:
Chicken and rice. Oh my gosh I have no idea. I’m so bad at tasting things. Corn I don’t know I don’t know Nick. Nick:
Best guess so far I would say. Really. Ryan:
Yes. Okay. Mhm. This one’s a little lighter. Beef with a hint of sweated onion. Nick:
That was water. Let’s move on. For our last baseline test
I’m going to put on a blindfold. Ryan:
I can’t see anything, and. Nick:
I’m going to put on some headphones and play
some loud music. Ryan:
All right. Is this the test? Nick:
Ryan, can you hear me? I’m going to hand you different pieces of
kitchen equipment. You should be able to know what these are
with no vision, no hearing, no nothing. Purely by feel. You ready? Ryan:
I love it, let’s do it. Nick:
First item. Ryan:
Okay, that’s a skillet. Nick:
I’ll take that as an answer. It’s a small fry
pan. Good job. Ryan:
Oh, yeah. Let’s go. Oh, that’s a whisk. Nick:
So far, this isn’t so bad. Ryan:
Is it? It’s a skillet with holes in it. Why does it have holes? Oh, what are these called, uh, grabbers? Nick:
I’m not going to give you credit for that
last item. Ryan:
What is that? What does that do? Oh, it’s a can opener. Nick:
From the baseline test. It is clear to me that we’re starting from
square one. I would even call it square zero. Ryan:
Actually. Zero. Zero. Nick:
I’m not even sure he knows how to boil water. Ryan:
Guys, come on. Nick:
I got one more test for you. Ryan:
Okay. Nick:
Ryan, what is this? Ryan:
It’s a knife. Nick:
Wrong again. What? That right there is your knife. That’s your brand new chef’s knife. Ryan:
Are you serious. Nick:
With that right there. And the skills I’m about to teach you,
you’re going to be able to do anything. In the kitchen, right? I’m telling you right
now. Ryan: Thank you.
Nick: Now, are you ready? Ryan:
I’m ready. Nick:
I’m gonna try that again. Are you ready? Ryan: Yes, chef.
Nick: The way your training will work
is very simple for me to feel like you’re actually ready to cook that beef Wellington,
you’ll need to earn six different badges, each of which represents a very important
culinary skill. Ryan:
That makes total sense. I’m excited to
hopefully earn them from you. Nick:
First, we’ll sharpen your knife skills with
your brand new knife. The proper way to hold a chef’s knife. Your pointer finger and your thumb. You’ll wrap around the base of the blade of
the knife. Your other three fingers will wrap around
the handle just like that. It gives you that full control, and it kind
of makes it an extension of your arm. You’re not chopping so much like this, okay,
even though it sounds like that’s what a knife does, you’re moving forward in a nice
rhythm. You need to be able to do this with your
eyes closed. Ryan: Wow.
Nick: The first ever skill that I learned at
a restaurant was chopping chives, and it’s one of the most difficult things to chop
properly. But if you can learn chives, you can learn
anything. Ryan:
All right. Just diving right in. Nick:
That’s fine. And your baseline testing. I noticed that you were exposing your
fingers. You even cut yourself. Ryan:
I cut myself a little bit. Nick:
You need to use something I call the claw
method. Make a claw on the cutting board like you’re
a dinosaur. Ryan:
Oh, you. Nick:
Pretend you’re a dinosaur sometimes anyways,
right? Ryan:
Yeah, I’ve. Nick:
Seen you do it. Ryan:
I do that in private. Nick:
So pretend you have that claw like a
dinosaur. Okay? Okay. That’s how you’re gonna hold the
food. Your finger serves as a guide for the blade. And so what that’s going to do is make sure
you don’t get cut as I go. I’m using the claw method on this side. I’m going to get that rhythm down right. And all I need to do is I just need to start
going forward and look how small they’re going to chop. And as you go, you can start
moving faster and faster and faster. And you’re going to be able to do this by
later, okay. I promise! Ryan:
I’m gonna be able to do that? Nick:
You are. If you can chop these, you can chop anything. Ryan:
Okay. Nick:
Put this on your left hand. You can’t cut through that. You can feel
fully comfortable knowing you won’t chop that finger. Now I want you to hold the knife
like I showed you. And try to show me that rhythm. Ryan:
All right. Index finger, thumb wrap around. And it’s all about the rhythm. It feels really good. Nick:
But just again, get the flow down. Ryan:
Okay. Yeah. More flow, more rhythm. Nick:
Me and Ryan have rhythm. Ryan:
We do. Nick:
I want you to practice with those gloves. Using your fingers as a guide. Pretend you’re cutting your way down
something. Okay, start over here and move your way. This way until Ryan can get from this side
of the board all the way down to the other, without chopping off his finger or getting
out of position. We can’t move on. You’re very stiff and
tense. Okay, loosen up a little bit. Let your arms go a little more limp. Oh, so you’re cutting your pinky there? You would have just cut your finger. Cut my. Ryan:
Pinky? If I didn’t have these on, my pinky
would be cut off. Nick:
You would have just cut your pinky off. You
see what I’m saying? Start from the top. Let’s go through the
checklist. What do we have?
Ryan:
I’ve got my claw. I’ve got my knife in position with my index
finger and my thumb on the blade. My three fingers are wrapping around. And now rhythm. Nick:
Chop a little faster. That’s perfect. It actually looks better
when you chop faster. So you’re getting more comfortable. You got
the rhythm down, right? I think you’re ready for this. Grip the chives from the front. And you just want to make sure you’re
lifting high up enough each time that you can cut off some of the chives. The goal is to
make some nice small chives like I made here. Remember, Ryan, all of this is going to earn
you this patch. Ryan:
I want that patch so bad. Nick: Go ahead.
Ryan: Yes, chef. Nick:
Now bring those chives in. Come on. Nice, nice. You need a little bit more distance. Pull it further back and further forward. Ryan has not cooked at all before. And look what he’s doing right now. Ryan:
This is so fun. Nick:
These are pretty good chive cuts, Ryan. Ryan:
That’s the best thing I’ve done. Nick:
Now we need to learn how to cheat your hand
slowly back. Ryan:
Yeah. I was so tense on the chives I didn’t
have any ability to move. Nick:
So watch my fingers when I go. Okay, I’m going one finger at a time. Ryan:
Ah, see I see okay, I’m kind of. Nick:
Inch worming all the way back. Let’s start from the top here and inchworm
those fingers back. Nice. Nice. Look at Ryan. Go guys. Keep pinching back. You can be slow if you
need to be slow. Just try to get those nice chopped chives. You can do chives. You can do anything dude. Look at that.
Ryan: I mean are those good. Nick:
I can only really find maybe like 3 or 4
long chives. The rest look fantastic. Do you feel ready for the final test to get
the badge? Ryan:
Nick, I wouldn’t lie to you. I’m ready.
Nick:
To successfully earn the knife skills badge. You’re going to need to do three different
skills in ten minutes. Break down this chicken, segment this
orange, and chop this cucumber. I’m going to demonstrate. First you’re going
to watch. If you can do it and you do it properly you
get the knife skills badge. Ryan:
Awesome. Let’s do it. Nick:
Give me that. All right. Watch carefully because I’m only going to do
this once. Chicken. Lay it in front of you like that. You’re really cutting through all the
joints. Okay. First thing is you’re going to cut
right in here and you’re going to break out both of the legs. Whoa! See how the bone pops out? Yeah. Go inside where that bone popped out. Ryan:
Crunch. Oh my. Nick:
Gosh. Feel right in the middle where the
joint is once you find it. Drum thigh boom boom. That’s two so far. Ryan:
We’re moving so quickly Nick. Nick:
Same thing on the other side. Now we got the wings. Easiest way to do
this. Hold the bird up by the wings. Cut all the way around. Boom. Look at that. Ryan:
There’s the wing. That’s the wing. Same thing. Nick:
Again. Is this crazy? Ryan:
It’s. I can’t believe I’m gonna try to do it. No, you are going to do it. I’m gonna do it. Nick:
Cut all the way through. Wing, wing. Thigh, thigh. Drum, drum. Now we just got the bird left with the
breasts. You really just want to cut through the
middle. Be careful, but run the knife as close as
you can to the bones of the chicken. And from there we get a nice chicken breast. Other side. Same thing. Cut as close as you can to the actual
chicken carcass. Two breasts, two thighs, two drums and two
wings. That’s how you break down a chicken. Next
one is segmenting an orange. This one quite simple. Turn the orange on its side. Chop off the top. Chop off the bottom. Cut around the edge of the orange. You’re going to go all the way around the
whole orange. And then over a bowl, follow those little
white lines coming with the knife on each side. Boom. Whoa. And the final step? You’ll be tight on time at this point is
chopping along cucumber. So with this cucumber, I’m only going to
make you chop half. I’ll chop one half, you’ll chop the other
later. We just want to get nice, thin, consistent
slices of cucumber as we go all the way down. And again, you’re going to be running tight
on time at this point, but you just need to make sure that you keep going, going, going,
going, going and get those nice fast slices of cucumber. And as long as they’re
generally the same size all the way, you’ll be good. Your ten minutes starts. Now go go, go. Ryan:
Chicken. I don’t know, I don’t know. Nick:
You don’t have to be so gentle with him. Break it open. Okay. Ryan:
I don’t remember, really. There it is. There it is. Okay, so I cut off the leg. Nick:
Boom! Pull that away. Find the joint. Find the joint. Boom! Right there. There it is. Thigh drum. Break it out, break it out! You got it like
a pro chef right now. Come on. Slice all the way through. Beautiful. Another drum, another thigh. Those are done. Two minutes gone. Ryan. Come on.
Ryan: Two minutes?
Nick: Two minutes gone. Ryan:
So I just. Started. Oh my gosh. Nick:
There you go Ryan. Now the hardest part. Flip it over. Time for the breasts okay. Ryan:
All right. Nick:
You got this. Seven minutes and 22 seconds
left Ryan. Oh my gosh. All the way down. Beautiful beautiful beautiful. Yes. Oh my God, there’s a breast. Ryan:
Heart is racing right now, Nick. Not the best. Nick:
Breast I’ve seen. Okay. Chicken done. Get that out of the way. Ryan:
Chicken. Okay. Nick:
Go go go, orange. Ryan:
Chop off the top. Nick:
This is gonna be tight on time. Ryan:
Oh my gosh. Come on. All right, there’s that. Nick:
Okay. You need to move a little faster,
though. Slowly shimmy it all the way around. The Orange Claw method is looking fantastic. Ryan:
Oh, now I don’t know it. I’m kind of
panicking. I don’t really know what to do here. Oh, man, this is tougher than it looks. You made it look so easy. Nick:
One. There’s one, there’s one. Come on. Ryan, three minutes and 35 seconds. Ryan:
Are you. Serious? Nick:
Make sure you get all of that orange. Ryan:
I really want as much of the orange as I can. Drop it in the bucket. I mean, is that I
don’t know. Let me check the orange. You missed one, I
missed one, yeah. Oh, my gosh, it’s a hard one. Nick:
But get that one. Ryan:
It’s really thin. That’s a. Nick:
Thin one. But that’s fine. It’s a thin.
That’s how it was. Good. One minute and 32 seconds left. Ryan. Let’s go get the rhythm. Get the rhythm. Rhythm all the way down the
cutting board. Just like we practiced. Shimmy your fingers
slowly. Less than one minute to go. Cut a little bit faster. Ryan:
Gosh, I can’t go any faster, Nick. Oh, I’m shaking. I’m literally shaking. That’s not good with a knife. Come on. Okay. Come on. Relax, relax. 30 30s. This cucumber is. Nick:
Massive. Give those pieces away. Shift those pieces away. Keep it clean for
you. Ryan:
Oh I’m panicking. Ten. Nine. Nick:
Eight. Seven. Faster. Six, five. How do I do this? Four. Three. Two. One. Hands up! Ryan:
Oh my gosh, Ryan. Nick:
You did it. Ryan:
I did it. Yes. My first badge. Nick:
Knife skills. Badge complete. We’re gonna put that bad boy right there. Next up is the seasoning badge. And after this, you’ll be able to make
better tasting food for the rest of your life. Ryan:
That’s a pretty good deal. Nick:
What I have here is three basic sections of
seasoning. Ryan:
These are. Seasonings? Nick:
Seasoning your food. It means putting all of
these different things into it to make it taste right. All of these things have a
different type of flavor. In one section, I have some of the different
ways you can get acidity things like citrus or vinegar or pickles. Ryan:
Oh, I don’t like pickles. Nick:
Another section I have different types of
fats. Butter, cream. You can use olive oil. The final section different salty things. Parmesan cheese. There’s anchovies. There’s soy sauce. You can get salt from a
lot of different sauces. Aside from just sea salt. Ryan:
I’m not gonna put anchovies on my French
fries. Who’s with me? Nick:
Funny you say French fries. These are French fries that I ordered with
no salt. Salt? These French fries to a level that
tastes right. Ryan:
All right. Can I just sample one just to go
ahead. Nick:
Confirm that there’s no salt on them. Mhm. Ryan:
Yeah. There’s no salt on that. Can you help me open this. Nick:
There is a technique when it comes to
seasoning. I want to see what you do right off the bat
and it’ll help correct you if you need it. Ryan:
Oh boy. I saw that on the internet. Nick:
You want a seasoned from nice and high up. That way it all spreads evenly down. Take a little bit more. Don’t just use these two fingers. Use your whole hand. That’s what you have
these fingers for. Grab a nice amount and just season from high
up and look how it’s spreading out. Now try that. It feels better, right? Ryan:
That feels way better. Should I, should I try
a fry? Nick:
I mean, yeah, get us there. Taste as you go. Ryan:
That’s a game changer. Yeah, maybe a little bit more. Nick:
I think so too. Ryan:
I feel good about that.
Nick: Good work. Ryan:
Thank you. Nick:
But that’s just the start. In front of us is a soup. I made this soup last night. It is a butternut squash soup. Ryan:
Wow, it smells really good. But the thing. Nick:
Is, this soup is missing that balance. It’s missing some fat, it’s missing some
acidity, and it’s missing some salt. Oh, no. I need you to play with all these
different ingredients that you have around you figure out how to balance this
perfectly. Ryan:
I’ve never even had butternut soup. Oh, because. Nick:
You’re scared of vegetables? Yes. Yeah, I forgot about that. You have a ton of
different ingredients around you. Some of them are wrong. You shouldn’t add
them. Some of them are right, and you should. I can give you pointers along the way, but
you need to figure out how to season this soup to perfection. Be a scientist. Make some combinations on
the side and see if it works. You work on this for a little bit on your
own. You call me when you’re done. Ryan:
All right, we’ll do. I’m gonna do a tiny soup
off to the side so I can experiment with some different flavors. The most obvious thing is
we need some salt that might be too high. That’s already better. Maybe a little bit of lemon. I don’t know about that. Let’s try another
combination. I’m not touching the anchovies. I’m not putting that even anywhere close to
the soup. Ooh, that just looks like it belongs in the
soup. This is just a really great alternative way
to get salt. That’s what I’m learning here. But I’ve
never thought of using cheese instead of salt. That’s fun. I kind of just went straight for the main
soup. That’s kind of risky. Melted butter going into my tiny soup. So the ingredients are salt, butter and
parmesan cheese. How are you tasting? Pretty good man. Honestly, I don’t know what
to do next. Let’s see. Uh. Not oil. I don’t know why. I just don’t trust that
citrus belongs in this soup. Vinegar or whatever. Oh, that smells good. A little bit of soy sauce. Give it a little
pop. Nick’s gonna be proud of me. Oh, that’s so good. Mhm. The soy sauce did a lot. I kind of expected it to taste weird
afterwards, but it tastes good. All right. I’m gonna put all these
ingredients in the main soup. And if my taste buds don’t lie, this should
be pretty good. But also, I kind of failed that taste test
earlier, so I’m a little concerned. I feel good, I feel good, I feel like it’s
better. Nick:
Ideally, I’d be hoping for a bit of butter,
some sort of touch of acidity, probably a little bit of extra salt. Would have needed just a touch more, which
you can get from regular salt or even soy sauce does work. And then I think parmesan
cheese is a great bet to finish off a soup kind of makes it a little bit more velvety
and creamy. You could have put a little bit of olive oil
in there, I think, like a nice splash of olive oil always looks nice in a soup. And I would say that’s about it. It smells good. Ryan:
Okay. Yeah. It’s good. Okay. It’s good. Nick:
It could use a little splash of cream because
I didn’t purposely put quite enough cream in there. I see. I think that probably we could
do with just a touch extra salt. I think the acidity level is pretty good
overall, but we can add just a touch more vinegar. You can see already the color is
even going to change a little bit, right? Ryan:
It looks good. Nick:
And then the last thing that I would add is a
little bit of black pepper, which was sort of a test. I was hoping you’d maybe ask me for
some pepper because salt and pepper, you know. Yeah, sometimes that’s a good move. Ryan:
So should every dish have all three seasoning
styles? Nick:
Food needs some balance of salt, fat and
acidity, and all three of those things are really important. What’s your favorite food? It’s a burger. Okay. What would you put on? Ryan:
I say, hey, can I get a double meat? Double cheese with only ketchup? Nick:
Okay, we can work with that. Where’s the fat? The cheese. The cheese. Ryan:
And, uh, the the the meat. So there’s. Nick:
The fat. Okay. Where’s the acidity? Ryan:
The ketchup. Nick:
The ketchup. Exactly. Super acidic. It’s the tomatoes, which are
really acidic. And vinegar. And all sorts of spices and
seasonings. Right. Where’s the salt? Ryan:
It’s got to be on the on the patty. Right. Nick:
The salt and pepper. The patties. And then there’s certainly salt in the
ketchup as well. Yeah. So that has a perfect balance of all
those different things. And that’s one of the reasons that it tastes
so good. To earn the seasoning badge, Ryan needs to
pass one final test. Are you ready? Yes, chef. The final test. I need you to taste this. It is a chicken biryani. Have you had this before?
Ryan: Never. Nick:
It’s a delicious Indian rice dish. One of my favorites. Taste it. Tell me what it needs. Ryan:
All right, well, I gotta get a little bit of
everything here. Mhm. It’s packed with flavor. It’s got the cashews. It’s probably got butter I think the fats
covered peppers. That’s good. There’s onion. I recently started eating onions. Makes me feel like a big boy. It’s a little spicy which. Nick:
Is another dimension of flavor. Ryan:
It’s a dimension of flavor. It’s like kind of
salty. Is this a trick question? Nick:
It is a trick question. It’s a perfect biryani. Ryan’s getting good. I gave him one of the most flavor packed
complex dishes that I could really think of, but also one that’s one of my favorites. And he actually had really good commentary
on it. Ryan:
You can bring a horse to water. Nick: What’s this saying?
Ryan: You’re teaching me how
to fish. That’s the that’s the phrase you can give a
man a fish or you can. Nick:
The next one is searing. This is an important one. You can’t mess this up. You know why? Why in front of you is a
perfect, beautiful filet mignon. I’m throwing you in the deep end with a very
expensive steak. Ryan:
Oh, how much is that? Nick:
You need to be focused and confident when you
cook this, okay? Because if you mess this up, we’re done, and
you won’t get the batch. Ryan:
Dude, I cannot go home like this. Nick:
First things first. Do you know how to season
a steak? Ryan:
Yeah, I cook steak. I’ll send you a picture of my last one. Nick: How was it?
Ryan: It actually looked really bad. It was pretty much gray. I’ll send you a picture. This is the
picture. Nick:
Well, why don’t we make this one better? Go ahead, season it up. Don’t do that. Oh, why would you drop it
from my house? I just said, throwing. Ryan:
The chicken around. First things first. We’re gonna get some salt from the top
level. Nick:
Beautiful. Ryan came into this kitchen today. Terrible. He didn’t know anything. In fact, I almost cancelled the whole video. You didn’t. Ryan:
Say that. That’s crazy. What the heck? I’ve got a nice layer of salt
and pepper here on the top of the filet mignon. And now I’m actually gonna roll it
around on the sides. Nick:
Ryan’s killing it right now. Ryan:
I’m kind of paving my own way in the cooking
industry. Nick:
This is fantastic. And you added the perfect
amount. Ryan:
Awesome. Yeah. Nick:
So usually cast iron pan. It’s thick. It’s consistent. That’s important. Fire up the heat. Ryan:
All right. Nick:
The key when cooking a steak and when searing
a lot of different things is being comfortable in front of the burner. Don’t be scared of it. Don’t be scared. Got it. Oil. Throw it in there right away and let it
start heating up. Good. You said you have trouble getting a
sear at home, right? Yeah. The biggest difference between a pro
chef cooking a steak and somebody at home who’s just cooking for fun is really, most
of the time, heat. And that their pan is not hot enough. And see the smoke. Oh, yeah. Do you see the smoke? Ryan:
Yeah. It’s smoking. Nick:
Okay. When it barely starts to smoke like
that, that’s when I turn down the oil just a bit. The oil has reached its smoke point. It’s nice and hot. It’s ready to go. Ryan:
Is this olive oil? No. Nick:
Olive oil is going to burn too fast. We need to use an oil that has a higher
smoke point. Ryan:
I was using olive oil. Nick:
You can use vegetable, canola.
Ryan: Avocado oil. Nick:
That’s great. Stop using olive oil. Okay I will. Okay. Grab the stake when we
place it in. Place it away from us. You’re going to get a little bit of spatter
of oil. You got to be tough. Okay. Hold the stake down. Press it down a little bit at the start to
make sure it gets nice contact with the pan. Okay. And if you need to, you can back away
and use the top of this to push it down a little bit. Go ahead three. Ryan:
Two one. Nick:
Look at that. That’s a proper sear. Are you getting spat on a little bit? I got spat on. Did it hurt a little bit? Ryan:
Yeah it did. Nick:
Put it back there for a sec. See if you can
tough it out. You okay? Oh, I’m. Ryan:
All right, Nick. Do I look tough? Yeah. Nick:
You look really tough. See? But think about it, right. If you leave your arm right there, right,
it’s not gonna hurt you. It’s not. It might be a little bit of a
pinch. Ryan:
A little bit pinch here and there. Nick:
Poke a little needle. Yeah. It’s not bad, right? Ryan:
It’s not bad at all. Nick:
Just gently. Just kind of hang out there for
a second with your hand. Okay. Ryan:
Does it hurt? Can I take my hand out? Yeah. Nick:
You can. The reason we push the stake down at
the start there is because pushing it down and really giving it that nice even contact
across the pan is what’s going to help you get that crust. Your steak that you showed
me the photo of was probably sitting up like this, and you basically kind of steamed it. Yeah, that’s why it’s great. Ryan:
I did steam it, didn’t I? Nick:
The key here now is patience. Watch from the side. If you can see down here. Can you see that little line there where
it’s starting to get a crust? You see the golden part? Ryan:
I’ve never seen that before. Never on my steaks. Nick:
Okay. Yeah. So look. But how simple was this? We didn’t use any
magic. We just started with hot oil, and we’re
being patient. Now turn down your flame. And what that’s
gonna do is it’s going to let it slowly cook, almost kind of dry it out on the bottom
there to get a little bit of a crust. Ryan:
So we start off hot. Yes. For the crust. Yeah. Nick:
Boom. Hot crust right away. Ryan:
But then to actually cook the steak a little
bit lower heat. Nick:
Turn it down. Because otherwise we’re going
to burn the crust and it slowly will start to cook up the steak. I see. Now when you’re trying to get a crust on
something like a steak, when it’s ready to flip and when it has the proper crust, if
you’ve cooked it properly, it will release from the pan and it will let you flip it
over easily if you’re forcing it off and yanking it off there and it’s stuck, You
haven’t given it enough heat. You haven’t put enough oil. You’ve done something wrong. Give that a
little wiggle on the pan. See if it’s ready. Ryan:
Oh, it’s ready. Nick:
It slides around like a hockey puck. Ryan:
It does. Nick:
Now flip it away from you. Let’s see the crust. Ryan:
Oh. Nick:
Okay. You flipped it towards you. But otherwise that was good. Ryan:
I cannot believe I’m involved in this steak
at all. It looks so good. Dude, that is sick. I’ve literally never had a crust on my steak
before. Nick:
That’s your crust. Ryan:
What’s up? Crust? Nick:
You’re doing this side by yourself. Don’t let it burn. Get a crust. Come on. I’m not helping you with this part. Ryan:
Yeah, so I’m pretty much gonna lower the heat
now. So much of cooking is patience. All right, well, this is the biggest moment
of my week, and Nick’s on his phone. Nick:
You tell me when you feel like you got your
crust. Ryan:
I think I got my crust. Nick:
Let’s see what they think. The next step is very important. Butter basting. Butter basting is going to
give it flavor and cook it the rest of the way through. Drop in the stick of butter
okay. Go ahead and move that around with the
tongs. Get it nice and melted. Look at that foam I
love it. You ever seen anything like that? Ryan:
I’ve never seen foam in this way. Nick:
Turn the heat all the way down. Are you going
to burn the butter and then throw in the rest of your aromatics? Boom! Throw in those herbs. Good. And now just go ahead and squeeze that
whole lemon over it. Ryan:
Ooh, it smells good. Good job. Nick:
Show us how to butter bass. Ryan. Ryan:
This is one of the few things I’ve kind of
done before. Nick:
Great. Nice. You’re kind of in an awkward position. Yeah. Remember when I said stay relaxed? Yeah. Don’t be awkward. So let me show you. Let me show you. Ready? You know the saying,
work smarter, not harder. Right? Yes. We’re just going to simply take
this. Tilt it in the middle here. Oh, and then. Look, I don’t even have to hold anything up. I don’t even have to look. Ryan:
Now you’re just showing off. Nick:
Try that out. But again, don’t stand in an
awkward angle. I was standing. Ryan:
I was standing awkward. Stand like this. Nick:
Okay. Butter. Baste that thing. Ryan. Ryan:
Look, I’m not even looking. Nick:
Hold the spoon. More normal. Hold the spoon like a normal person. Okay. And go like that. That’s how you
butter base. Get those frothy bubbles, Ryan. Ryan:
Look at those frothy bubbles. Nick:
But be a little more flush with the pan when
you come in each time, okay? Get all the butter. Get the whole spoon
coated. Don’t worry about those spatters. Does it hurt a little bit? It hurts a
little. It hurts a little bit. Are you okay? Ryan:
Yeah, I’m all right. Nick:
Yes you are. But with the shape of the pen. Good job. Ryan. Ryan:
Yeah. I’m gonna look away now. Nick:
Okay. Look away, look away. I’m not even looking. The last thing is sort
of the hardest part. Okay? Knowing when the steak is done. Do you have any idea how to figure that out? Ryan:
I normally just set a timer. Six minutes. Nick:
You just set a six minute timer flat when you
bake a steak? Yeah, for any kind of steak, that’s what you
do. Ryan:
Yeah. Do you have a heat thermometer or a
meat thermometer? Nick:
Yes. By now, with a steak, I can tell when
it’s done by pinching it. Really? And I can feel the edges, or I can
poke the top of it. And I have a pretty good sense of when it’s
done. I’m not expecting you to learn that on day
one. You can use this. Okay. For a medium steak, we’re looking for
between 140-145 Fahrenheit. Test that bad boy out. Let’s see where we
are. All right. You want it right in the center. No, no, no. Why are you pointing it away? Ryan:
I don’t. Nick:
Know. Go right here in this angle. 144.3. Just to show you guys we’re not messing
around here. Legitimately. I don’t know how you nailed
that on your first go. I have five more steaks back there. Ryan:
Oh, just in case I messed up. Nick:
Yes, I had five more steaks back there, and I
was gonna make you redo it every time. This is the moment of truth right here,
where it better be perfectly cooked or Ryan will cook another steak. Ryan:
Oh. That’s awesome. Nick:
Okay, I’m excited because it’s nice and pink
and medium. I’m not excited with how you cut it. What do you. Ryan:
Mean? What do you. Nick:
Mean? What do you mean? Ryan:
Can you not see whether or not it’s medium or
not? Nick:
I’m just gonna let the people judge here. Ryan. Ryan. I got the searing badge. Ryan:
That’s awesome. Nick:
Save one half, because later, your last badge
you have to get is the plating badge. So let’s save the good half. You can eat the other half. Go ahead. Ryan:
Mhm. I know we’re only halfway done, but I
feel like I’ve become almost a master chef so far. Probably not. You’ve got. Nick:
Three badges. You need three more. The next one. Ryan:
Sauce the source badge. Nick:
Sauce is important. Think about it. What are chicken nuggets
without a dipping sauce. Ryan:
Amen. Nick:
We’re going to start off with a simple
exercise that kind of combines a lot of things we’ve already learned today into one. So in front of you I have three very common
sauces. First pesto, second ranch, third chick file. Each of these sauces here has just five
ingredients. You need to tell me at least three out of
the five ingredients in each one, to move forward to the challenge that gets you the
badge. Start with this one. Move your way down. Ryan:
Pesto might be kind of difficult. Nick:
Just slow down. Think. Taste. Mhm. Ryan:
Mhm. That’s ah so good. Olive oil. That’s correct. Are you serious. Yes. What.
Nick: How did you know that? I did not think you’d guess that one first. I don’t know how you guessed that one. Ryan:
Lemon. No cheese. Nick:
What kind? Ryan:
Mozzarella. No. Parmesan. Nick:
Mhm. That’s two. That’s two. What’s the green? Where do you think the
green comes from? Ryan:
Avocado. Are you laughing because I got it
right. Nick: No.
Ryan:
Okay. Celery. Nick:
Why don’t we steer away from that. Try to think of what other ingredients might
be in there. Ryan:
Don’t tell me. Broccoli. Nick:
It’s not broccoli. Okay, you got the cheese? You got the olive oil. Ryan:
Butter? No, I’ve got it. Garlic? Nick:
Yes. Ryan. How did you get that? Ryan:
I just needed time. Nick:
That was amazing. Ryan:
Thank you. Nick:
Dude. Come on, keep going. Ryan:
All right, so this is ranch vinegar. No. Okay, taste it again. Nick:
Okay. Do you like ranch? Ryan:
Yeah, I like ranch, especially with pizza. But you have. Nick:
No idea what’s in it. Really? No. What are you getting? What are you
getting? Think think think. Ryan:
Mhm. Like, it is kind of a little bit sour. Sour cream. Nick:
You’re so close. Ryan:
Buttermilk. Nick:
He’s turning into a master chef Ryan. That’s one. Ryan:
Okay. Nick:
Keep going. Ryan:
Well the problem with buttermilk is that it
takes out two of my guesses. Nick:
Think about what the base might be. Ryan:
Uh, the base. Nick:
The base that makes it nice and thick and
creamy. Ryan:
Um. Cream? No. Whipping cream? No. Mayonnaise. Nick:
Yes. Ryan. Come on. Ryan. Ryan:
Oh my gosh. Okay. Buttermilk mayonnaise and
avocado tartar sauce. Nick:
That’s just a different sauce. That’s a totally different sauce. Ryan:
Oregano. No, but. Nick:
You’re getting closer. Ryan:
Herbs. Nick:
I’ll accept herbs. Ryan:
Let’s go. Nick:
Herbs. Last source, chick fil A source. Then we move on to the final test. This one’s a little tricky. Ryan:
Honey mustard. Barbecue sauce. What? Nick:
Can you separate those out a little bit for
me, honey? You’re guessing. Honey? Yeah. How did you know that already? Ryan:
I just taste honey mustard in there. Nick:
Honey and mustard. Mhm. Those are both correct. That’s. Oh that’s incredible. I thought this would be the hardest one for
you. And the third one you said barbecue sauce. Yeah. You just nailed all three like right
out of the gate on that. How did you do that?
Ryan: I don’t. Even know what’s happening up here right. Nick:
Now. I’m gonna challenge you, Ryan. Okay, I’m going off script here. You got to get the last two. Get the last two. Ryan. Mhm. Ryan:
Mayo. Nick:
Yes. Ryan I know you can do this. Orange. Close. Ryan:
Lemon. That’s wrong. Are you serious? I got all lemon juice. Nick:
Lemon juice? I thought this was gonna be a
train wreck. Ryan:
I always thought these were actual single
ingredient things. Like, I thought ranch was just ranch. Nick:
You thought pesto was just a. I thought that. Ryan:
Was just pesto. Like some sort of vegetable. I’m gonna pretend. Nick:
I just didn’t hear, like, any of the last
minute of what you said. You didn’t get this yet. You’re about to do
the challenge that could get you this. Okay. Oftentimes when you create a sauce,
you want to build off of other flavors that you’ve already gotten earlier. All that steak, it let off, all those
delicious flavors. There’s all sorts of delicious bits in there
from the garlic, from the herbs, from the butter, from the steak, from the oil. We’re going to use that to build the sauce. Okay. Makes sense. All right. Turn it up. Boom. While this is getting nice and hot, pull out
all of those old aromatics. We don’t need that. We’ve already gotten the
flavor out of it. This right here. Any guess what that is? Ryan:
Uh, onion. Carrots. Celery. Nick:
Exactly. It’s called mirepoix. Ryan:
Mirepoix. Nick:
For whatever reason, some French chefs a long
time ago figured out that this gave the perfect all around flavor for the base of a
broth, which you use for a sauce. So put those in there. Ryan:
I love that. Nick:
Sizzle. Now mix those up. What are we doing right now? Ryan:
We’re kind of just caramelizing the
vegetables. Nick:
We’re softening them. We’re getting out all
the flavor. No, you’re right, we’re going to caramelize
them a little bit. We’re going to get out the flavor. We’re
gonna sweat them, soften them. Another thing we want to do when we’re
cooking, We want to build all that seasoning. We don’t want to just throw in salt at the
end. We want to do it as we go. Beautiful, Ryan. Good job. Now, are you ready for it to get intense. Ryan:
I guess. Whoa. Nick:
We’re gonna make a red wine reduction. You’ve probably had a red wine sauce with a
steak at dinner. We’re basically making a steak sauce. Okay, you’re gonna make something like this
for the Wellington two, by the way. In fact, if you want. If this one’s good
enough, maybe I’ll let you save this one and use this one for the Wellington tomorrow. Ryan:
Oh, okay. Nick:
What do you think about that? Ryan:
Yeah, the stakes are high. Nick:
Be careful here. Dump in some of that wine. Nice. Big splash. Good. You need to stand back when we do this. Okay, so stand back. Lean back. What are you gonna do? Take this? You’re gonna do it. I’m gonna do it. Take this. When I say go, pull the pin back
and then tilt it. Go ahead, tilt it. Oh my gosh. Good job. Ryan, what do I do? Ryan:
It’s on fire. Nick:
Oh, that was perfect. That was good. Ryan:
Nick, it’s on fire. Nick:
Just give it a little shake, okay? It’s gone. Good job, good job. Ryan:
Ha! That happens in kitchens. Yeah. Nick:
What did you call the beef broth earlier? Ryan:
I thought it was potatoes. Nick:
I think you did. Yeah. You’re gonna add some
potato broth into there. All right, go ahead. See how everything we’ve learned today is
kind of coming together at really different times?
Ryan: Yeah, it really is.
Nick: Isn’t that interesting? We’re using beef stock because we’re gonna
pair this with beef, and now we’re just gonna let that reduce. Can you guess what reduce
means? Ryan:
Evaporate the liquid. Nick:
Perfect. Evaporate the water. You’re taking out the water to thicken up
the sauce. You’re surprising me, Ryan. Ryan:
What can I say? Butter? Yes. How much?
Nick:
Add a few cubes in and use this rubber whisk to start mixing that around. Can you explain to me why we’re using a
rubber whisk right now? Instead of a metal one? Ryan:
The metal would maybe burn. Nick:
Try again. Ryan:
Would it scratch the pan? Exactly. I did it again, turning the heat
off. Nick:
That’s it. Do you mean that’s it? That’s the sauce. Ryan:
I just made sauce. Nick:
Pour that off into here. We got to strain your sauce. I’ll hold this for you. Do not spill on my
cutting board. Ryan:
Got it? Yes. Here we go. Nick:
Check out our sauce. Ryan:
Wow. That’s nice. Is it good? Nick:
That’s good. Ryan:
Yeah. Mhm. Nick:
Oh I’m the sauce man. At this stage in the process you have four
out of the six badges. What are you feeling? Ryan:
I feel like I’ve learned a lot, but I still
have no idea how to make a beef Wellington. I’m guessing I’m gonna have to bake this
stuff. Nick:
Yes, a beef Wellington does require baking
and baking badge. Ryan:
Baking badge. Alliteration. I love pigs in a blanket. Nick:
I figured you do. Especially because I know
you do eat like a five year old in all the intensity and all the new ingredients and
all the different things, I wanted to have something familiar for you. The only problem is they’re not baked. You got to bake them. Ryan:
I have to bake them. Nick:
And they need to be perfect golden brown or
we’re doing it again. Ryan:
I can do this. Nick. Nick:
Ryan, bring this to the oven. Ryan:
Get a good look, because they’re about to be
golden. Nick:
While that’s in the oven, we’re going to play
a little multiple choice game. It’s going to have some common baking trivia
that you need to know. If you’re going to be a master chef, you
guys can play as well. I’m gonna ask you five questions. You need to get four, right? Otherwise I’m going to get rid of those ones
in the oven. You’re going to make them from scratch. Deal.
Ryan: Deal. Nick:
Question one what is the main ingredient in
cookies? A flour b butter sea sugar or de eggs. What’s the answer, Ryan? Ryan:
Flour. Ding ding ding. Yes! Oh, my gosh. Nick: Were you nervous?
Ryan: Yes. I thought you were
gonna say. Ding ding ding. Wrong. Nick:
Question two. What is the ingredient that
makes bread rise? One sugar, two yeast three water. Four eggs. Ryan: Yeast.
Nick: Nice. Good job. Ryan, I’m gonna crank up the heat
on these questions now. Oh. Question three. What gives bagels their chewy texture a
boiling before baking B baking soda c adding eggs or d cooling rapidly? Ryan:
This is a tough one. I’m gonna say boiling before baking. How did you know that I didn’t? Are you serious? Yes. Nick:
That’s right. Wow. Ryan:
I didn’t even know you could boil bagels. Nick:
Question four. What is another name for
powdered sugar? A granulated sugar b confectioner’s sugar c
caster sugar D Demerara sugar. Ryan:
Confection is like candy. I’m gonna say demerara. No, it. Nick:
Was be confectioners sugar. You’ve gotten three, right? You’ve gotten
one wrong. One question left. You don’t get this right. Totally serious. You’re making the pigs in a
blanket from scratch. Question five why do some baking recipes
call for unsalted butter? A to reduce fat content, b to improve
texture, c to control the amount of salt in the recipe, or D to make the butter last
longer. Ryan:
This is tough. Nick:
You gotta think, buddy. Ryan:
Okay, it makes total sense why having salted
butter could make the dish too salty. The only other one that I’m really
considering is controlling the texture. I just feel like salt isn’t going to affect
the texture that much. I’m gonna go with controlling the salt
content. Oh yes. I was actually so nervous. I’m pretty happy with that. Oh, I should probably. Nick:
I wasn’t gonna tell him. Ryan:
But yeah, they look pretty good to me. I would consider this golden and brown. Yeah. What do we think? Okay. Nick:
So lessons learned here. You should have gone and rotated that a
couple times while it was baking. Just store that up here for tomorrow. But otherwise that is a perfectly golden
brown pig in a blanket. Ryan:
That’s awesome. I mean, I was a little
distracted with the questions you were hammering me with, but. Nick:
My last test here. Ryan:
Are hot. Nick:
Oh, man. Ryan:
Oh. Oh, hot. Nick:
It’s really hot. Oh. Ryan:
Let’s go. The baker bag. Nick:
Maybe you got lucky, but the important thing
is you got the bag. Ryan:
I got the badge. Nick:
Guys, do you feel like you’re ready for the
Wellington yet? Ryan: No.
Nick: And that makes sense because you have
one more batch to earn the plating badge. You can’t make a perfect Wellington and then
not know how to present it. What do you know about plating? Lay it all
out there for me. Ryan:
Um, you’re going to want to grab a plate. That’s it. Yeah. Nick:
That’s it. Similar to seasoning. There’s kind of a right answer somewhere. But at the same time, a plate is a canvas. You’re the artist. You’re going to plate the
food however you want to plate the food. We’ve got a half a filet mignon to try to
get over your fear of vegetables. I’ve added some green beans and of course,
your incredible sauce. Paint away. Ryan:
Are you serious? Nick:
Yeah. You’re an artist. Ryan:
I put the filet mignon down first. It’s the forefront of the meal I don’t want
them to touch because I’m probably not going to eat the green beans. Okay, so they’re gonna be over there just
for some symmetry. I don’t want to just pour this on the meat. I think I’m gonna pour it down the middle. Nick:
Kind of looks like a professional plate. Ryan:
What are you saying? You’re whispering in my
ear. I think that’s it. I think I’m done. This looks like. Nick:
A five star dish. Ryan:
Shut up. Nick:
What do you think? Ryan:
I’m happy with it. This is the best thing
I’ve ever made. Nick:
This is a very well plated dish. Like we said at the start of the video,
you’re the judges. I’m gonna let them decide. If you earn that last batch, I’m gonna post
this photo on YouTube community, and we’re going to see what they say. Ryan:
Oh, can I just ask someone to comment real
quick? Hey, dad, do you mind doing me a favor? Yeah. Just go to Nick to Giovanni’s
community post he just posted and just leave a comment saying it looks amazing. The results are in. What? Nick:
Ready? Ryan:
Oh, a thousand comments. Nick:
Before we get to all the positives, let’s
read a few negative ones first. Ryan:
Oh, man, can’t be the only one that thought
he plated this on a tortilla. Come on. Nick:
Plus 99 missed calls from Gordon Ramsay. Ryan:
I think that’s a compliment. Nick:
I think that’s not a compliment. Ryan:
Oh, where’s the rest of it? I ate the other half. Okay, the plate. Nick:
Itself is very nice, but the plating is a
little basic. Ryan:
I think that’s fair. Nick:
The plating is nice and clean. Hey, guys, it’s the rat. He made it. Ryan:
Is that a reference to Ratatouille? All right, I’ll take that. That’s good. So magnificent. That feels really good. The best. Very minimalistic, but I still like it a
lot. Nick:
Ryan. I think you know what this means. Close your eyes. Ryan:
Oh, gosh. Nick:
Sorry. Ryan:
The final badge. Wow, Ryan, you’re so handsome. I feel like I learned so much today. You learn. Nick:
Knife skills. Seasoning, searing sauces,
baking, plating. You’re ready.
Ryan: Are you serious? Nick:
Just to be sure, I’m giving you a bit of
homework. Okay. Go home. Watch my Beef Wellington
video so you know all the steps to do you know how to do all the things. You just need to see the process and then
get a good night’s sleep. Ryan:
Oh, now, now. Nick:
Oh, yeah. Now. Welcome back to the kitchen,
Ryan. Tell me how you’re feeling. Ryan:
I’m nervous. Isn’t beef Wellington like the
hardest thing in the world to cook? Nick:
Probably one of them, yeah. Ryan:
I just feel like there’s a high likelihood
I’m really gonna mess up. And whenever we open it up, it’s just gonna
look terrible. Nick:
I figured you’d have some jitters, some
nerves going into this. I asked a friend for a little bit of help. He’s somebody that some people say looks a
little bit like you. And he’s pretty good at making beef
Wellington, which is nice. He sent me a little message to try to get
you excited. Ryan:
All right. Gordon:
Hey, Ryan. It’s me. Your favorite. You’re attempting the
Wellington, so let’s get your act together, okay? I’ll be watching the final result. The very best of luck. And promise me you do not mess up. Good luck. Nick:
Now you can’t mess it up. Ryan:
Oh, my gosh, I’m so nervous now. That made it worse. Nick:
I’m gonna text him a photo of your finished
Wellington, and we’re going to show everybody watching his reaction and his rating out of
ten at the end of the video. I’m literally. Ryan:
Shaking. Gordon. This is for you. Nick:
You ready? No, no you’re not. That’s right. Because there’s one more
thing. Oh, okay. Close your. Ryan:
Eyes. Okay. Nick:
Oh, that is a professional chef outfit. Ryan:
Oh my gosh. Are you serious? Never in my life did I think I would have
the word chef in front of my name. Read it and weep. Chef Ryan, that has a ring
to it. Nick:
Do you think being in this makes you feel
more comfortable for what you’re about to do? Ryan:
1,000%. I feel a confidence boost from
wearing this. Nick:
Good. Ryan in front of you is everything you
need to make the perfect beef Wellington you’ve got. Oh, you know what? You list out the ingredients. Ryan:
Well, first, Nick, we have this beautiful
long beef tenderloin. It looks like we have shallots, garlic, some
herbs such as rosemary, thyme and. Nick:
Sage. Ryan:
Sage. Then we also have a variety of
mushrooms. We’ve got the sliced prosciutto which wraps
around the beef very nicely. Classic puff pastry. Nick:
It’s actually one of the rare ingredients
that I don’t see most people make from scratch. So I didn’t make you make that one
from scratch. Ryan:
And the rest is just a nice variety of
seasonings salt, pepper, chives, butter. Obviously we’ve got our mustard to paint all
over that tindy. Nick:
Nobody calls it that. Ryan:
No one. Nick:
Ryan, I’m gonna give you 90 minutes on the
clock. You need to make yourself. You need to make
them the perfect beef Wellington because you made such a perfect sauce yesterday. You can use that with it. I’m not making you
make the sauce from scratch. Everything else. Ryan, 90 minutes. Okay, you can do this. Ryan: I can do this.
Nick:
I believe in you. Gordon believes in you. They believe in you. Are you ready? Ryan: I’m ready.
Nick: Ryan, your time starts now. Go, Ryan. Go! Okay. Go, chef. Ryan. Ryan:
Okay, I’m gonna start with our shallots and
garlic. Good start. He’s learned the claw method. Nick:
Peel it first though. Peel it first. And then. And then. Ryan:
Chop. What? Okay, I didn’t get the peeling
badge. You just peel it with your hands. Nick:
It’s hard, isn’t it? Ryan:
It’s hard. I didn’t expect this to be so time
consuming. Do you have long nails? Nick:
So the key, Ryan, I think, was something like
this is the time is going to go fast. But stay calm, stay collected and be
confident. Ryan:
How much time do I have left? Nick:
One hour, 28 minutes and 14 seconds. Ryan:
I need a bench scraper. Nick:
I can help you with equipment that I can help
you with. Ice scraper. Thank you. Yep. Nice. Ryan. Ryan has only been cooking for a day
and he knows what a bench scraper is. Look at that claw method. Ryan, look at that claw method. See how he’s facing his knife away from him? The blade is away from him. He’s learning. Ryan:
I’m learning very rapidly. Nick:
He’s getting good. Ryan:
I’ve got my three shallots. I’ve got my two cloves of garlic. My eyes are watering rapidly. Here we go. Nick:
Getting the rhythm. Ryan. Nice. Ryan, your knife skills are are coming
along incredibly well. Ryan:
I mean, I learned from the best. Nick:
These are perfect perfect cuts of shallots. These are really great. Try to speed up a
little bit. The time is ticking. Okay? Okay. Oh my eyes. Ryan, I’m gonna help you out with a trick
here. Ryan:
Is this a prank? Nick:
This is not a prank. Here, hold this bread in
your mouth. Totally serious. Yeah, you’ll be good. I know this looks like a joke, but it’s not. It should slowly feel better. All right, Ryan, show us the skills. There we go. Ryan. Come on, chop up that garlic. Mm mm. Ryan:
It’s hard. Mhm. Tap tap tap tap tap tap tap tap tap. Nick:
There it is. Ryan’s got pro Chef status. Ryan:
The bread fell. Nick:
Can you just stop for a second. And look what
you just did with that garlic in like a matter of seconds. Ryan:
That’s amazing. Nick:
Isn’t that insane? It’s perfectly minced. What’s my time at? Oh, Ryan, you’re at one
hour, 21 minutes and 12 seconds. Get that garlic out of there. You got to
move a little bit faster, though. This is eating bread now. Mhm. Ryan:
Garlic check. Nick:
Good job Ryan. Ryan:
I got this. Nick:
Ryan had no idea how to hold a knife
yesterday. Now look at him go. You need to move a
little bit faster. Because if that beef Wellington isn’t in the
oven within the hour, it’s not going to have much time to bake. Ryan:
Mhm. Okay. My shallots are complete. I’m gonna scrape them into the bowl. All right. Next up. Mushrooms. Good. Nick. Yesterday you taught me about
balance. So I am going to get one of each. I’m just gonna slice them all at once. Nick:
Let’s see it. Ryan. Come on. Ryan:
I saw a video online where people just go
crazy with knives and start cutting the mushrooms. Like this. Okay. Is this okay? This works. It’s a little messy, but it’s quick. This isn’t enough. More mushrooms. Please. Nick:
Watch how fast Ryan’s moving. Ryan:
Now. The speed of confidence. Nick:
One hour, 18 minutes and three seconds. Ryan:
Oh my gosh. Nick, why did people love Chef
Ryan at his kitchen? Nick:
This is a trick question. Ryan:
Aw, he’s a fun guy. Nick:
Cause mushrooms. Yeah, it’s. Ryan:
Like a. Nick:
I’m gonna take off one minute for. Ryan:
That joke. Come on. And with that, my duxelle prep is done. Now we’re prepping the beef. I got the seasoning batch for a reason. Look at this. Nick:
That’s right. That’s how it’s done. Ryan:
I’m going to season all sides of the
Wellington, and I’m seasoning from high up to evenly distribute the seasoning, just like
Nick taught me. Can’t forget the sides. Look at that. Nick:
Don’t. Don’t slap it. Ryan:
Don’t slap it. Okay. I don’t know how you do
that. I don’t know, I just it felt appropriate. As I learned yesterday, a good chef cannot
cook without a clean workstation. I’m gonna clean this place up real quick. I’m running a professional kitchen here,
guys. I can’t have it being a mess. Okay, let’s do this. I need a pan for the
duxelle. A little bit of olive oil. I’m gonna get
some butter going in the pan. Garlic going in. It’s gonna keep stirring this around until
the garlic is nice and aromatic. Smells amazing. And shallots going in nice. Oh, yeah. Definitely my first time making
duxelle. What even is Duxelle? How much?
Nick:
Ryan has a little less than 40 minutes till he needs to get that Wellington in the oven. Ryan:
Same thing I did with the garlic I’m doing
with the onions. Just stirring around until it’s nice and
aromatic. I’m just gonna keep using that word because
I like it. Look at all those mushrooms going in. Nick:
Nice. Ryan:
That’s a lot of mushrooms. Nick:
When we hit one hour. You should already be
finished with that duxelle and be working on that meat. Ryan:
Okay, I almost forgot. I need to be seasoning
as I go. Nice. Oh, wow, the mushrooms are getting way
softer. This is nice. Wow. It’s working. I’m gonna grab potato stock. Nick:
Beef stock? Ryan:
Yeah, it’s beef stock. A little callback. I’m adding the beef stock to add some more
moisture. Make sure that we can get a better paste
consistency. A little bit of red wine? Yes. Going in flambé. Oh, there it is, Ryan. It’s still on fire, though. Is that normal? Okay, now that I’ve got some liquid in here,
I’m going to go over to my herbs. Let’s get some time in there now. Just some rosemary and sage. A little bit more beef stock. The duxelles getting a little dry. He’s cooking. How much time do I have? Nick:
One hour. Three minutes and 22 seconds. Ryan:
Okay, I’m gonna put this pan over here on a
low heat while I sear off my beef. We want it to be extremely hot. Nick:
Yes. Ryan:
I’m not gonna use olive oil like I used to,
because it has a very low smoke point. I’m gonna use this oil instead, which is
vegetable oil. Oil going in the pan. We’re looking for this oil to start
shimmering. I’m gonna grab some tongs. Nick:
Beautiful. One hour, one minute, 37 seconds. Ryan, you’re running a tiny bit behind here. You got to speed it up just a little bit,
okay? Ryan:
Our oil is shimmering. It’s smoking. It’s time. Evenly. Gently press. Nick:
I think you put it in at the perfect time. I wasn’t gonna tell you I was going to help
you, but great job. Ryan:
All right, now we’re looking for a nice, even
crust along the bottom. This is a big piece of meat. Oh, yeah. I see a crust. Yeah, I see a crust. Nick:
The real key with the Wellington is cutting
it open at the end. If that doesn’t go right. Ryan:
None of it mattered. Yeah. At all. I’m gonna flip it. Nick:
Oh, yeah? What? Ryan, that’s an insane crust. That looks. Ryan:
So good. I can’t believe it. Nick:
I don’t know what’s happening right now. I might have created a monster. Ryan:
I’m gonna start making cooking videos. Nick, how are we doing on time? Nick:
One hour. Ryan. Ryan:
Come on. Okay, well, I’m flipping again. Nick:
He did it again. He did it again. How did he do it? Ryan:
That’s amazing. I cannot stress enough how
every steak I’ve made in my life has been great. I’m gonna peek. How are we looking? It’s looking good. My beef Wellington is gonna be perfect. I gotta make Gordon proud. Okay, now we gotta get the sides. Get a nice sear on the edges as well. This is amazing. Can you even tell which
side I slapped? You can’t. What I learned is that some of
the cooking gets done here on the stove top, but the rest of it gets done in the oven. So I just want to make sure I cook it enough
before we put it in the oven. Nick:
You are approaching 51 minutes. You need to finish this up. And, uh, Ryan, have you forgotten something? Ryan:
I don’t know, how. Nick:
Are you gonna bake this Wellington? Ryan:
I need to turn on the oven. The ovens on the Wellington’s coming off,
and I’m gonna hit it with mustard. It smells so good. Nick:
So Ryan has a little less than 20 minutes to
get this thing in the oven, or he’s not gonna finish on time. Did you just get stuff all
over your chef’s coat? Ryan:
I have mustard all over my chef’s coat. Nick:
Ryan, if I send a picture of that to Gordon,
he’s gonna be furious. Are you. Ryan:
Serious? Yeah. This isn’t normal. Nick:
This is not. Ryan:
Good. Well, I didn’t earn the cleanliness
badge, Nick. Nick:
He does have. A fair point.
Ryan:
I’m gonna neaten my workstation up, and then we are ready to roll. I’m gonna put this paper down and grab my
prosciutto. Okay. I’m laying prosciutto down in rows. I want it to be perfectly even because it’s
gonna wrap around the beef Wellington. Oh my gosh. Oh, no. Nick:
Don’t make this be the place that you start
falling apart. I know, I. Ryan:
Thought this was gonna be so much easier. Nick:
All right. You’re starting to make me
nervous. Ryan:
You didn’t teach me how to lay down
prosciutto. Nick. Nick:
50 minutes and three seconds left. Ryan:
This is taking so much longer than I
expected. All right, that’s one layer. Oh, God. Nick:
It’s a mess. Okay. Oh, no. All right. Ryan:
This is the finest meat on Earth. Why is it so thin? Nick:
This is taking longer than it took you to
sear off the beef. Ryan:
I don’t know, Nick. I don’t know what to say. I’m just staying focused. I have a negative
Nancy in my ear. This is crazy. There’s a few fine touches. I don’t want to see any gaps in the
prosciutto. I’m gonna put this paper over top and I’m
gonna get a rolling pin. I’m flattening out the prosciutto. Hopefully, there will be no gaps in any of
the meat so I can lay the duxelle. Let’s see. Beautiful. We start laying in the duxelle very finely,
very evenly. Nick:
Great job. Ryan:
This looks fantastic. Nick:
46 minutes and 28 seconds remaining. If it’s not a perfect flat layer across,
then when you cut open the beef Wellington, that cross section isn’t going to look
right, so it needs to be perfect all the way around. Ryan:
Get this beef. Nick:
Nice. Ryan:
Right there. Beautiful. And I’m going to roll it very tightly like a
burrito. Oh my gosh this is so intense. Good. I think it’s good. Nick:
You have 44 minutes and 33 seconds left. You might actually get this in the oven on
time. Ryan:
Pastry time. This is for the outside of my Wellington. It’s going to wrap around the beef and
hopefully it’s that golden brown I got yesterday. Flour, flour. Nick:
Flour. I’m getting. Ryan:
Nervous. You’re getting nervous. How do you think I feel? I’ve never done
this in my life. How much time do I have? Nick:
39 minutes and 31 seconds. Ryan:
Oh my goodness. Okay, I’m gonna be flipping
it over very carefully, grabbing some egg wash. The egg wash is gonna coat the puff
pastry. Let’s coat our pastry, man. I’m getting stressed now. I’m gonna grab the
beef Wellington. I’m gonna wrap the pastry around very
carefully. Oh, I’m so nervous. I don’t want to mess up at all. Nick:
Come on, Ryan, you were born for this. 36 minutes, 32 seconds. It doesn’t matter. It doesn’t matter. It
doesn’t. Ryan:
Matter. Can I throw it even farther? Okay, I don’t know. Sure. Nick:
Fold in the sides. Ryan:
I fold in the sides. Nick:
Make it look nice. Ryan:
Now I’m just gonna do my lattice really
quickly. Nick:
This is one of the hardest parts of the
whole. Wellington is getting this nice lattice
pattern because it’s very hard to roll out. There you go, Ryan. Okay. Ryan:
All right. I’m cutting off the sides of the
lattice. I don’t need the excess, okay? And I’m just gonna trace through all the
little holes with my knife. Don’t want anything to be stuck together. All right, it’s looking. Nick:
Good, Ryan. It’s so good. It’s looking
really. Ryan:
Good. Okay, come on back, Mr. Wellington. Nick:
Bring him on in. Quick, quick quick quick,
quick. 33 minutes and one second remaining. Ryan:
Oh my gosh, where did the time go. Nick:
So you are going to need to boost the oven up
because it won’t finish in time. Ryan:
Oh no. Are you serious. Oh my gosh, it looks so cool. Nick:
This is crazy Ryan, paint it again. Salt all over and you’re good. Paint. Paint, paint. Pretend you’re Picasso. Ryan:
Okay, I’ve been pretending this whole time
that I can cook. Nick:
30 minutes, 49 seconds. Get the salt on. I want you to get in the
oven before 30 minutes. Okay? Not too much. Yep. Oh, okay. Get it on the side. Not too much. Not too much. Bench scraper. Get it under on here. Go. Go get it in the oven. Get it in the oven. Come on Ryan okay okay. Ryan:
Oh yeah I forgot how to open it. Okay. It’s going in. Good luck, Wellie, that was intense. It’s been about ten minutes. The beef Wellington is looking not quite
golden brown, but it’s. It’s looking okay. Maybe since you guys are
judging, you can settle for just golden. Please.
Nick:
Ryan. Just 15 minutes remaining. Ryan:
I’m rotating it a little bit more. Getting some good circulation. Nick:
Okay, ten. It’s ready. Nine. Eight, seven, six, five, four. Three. Two. One. Ryan:
What do you think? I think. Nick:
I have no idea how you just did. Ryan:
That. Nick:
No way. We have to cut it open. But. Yeah. Ryan, this is promising. Ryan:
Let’s go. Nick:
You did that by yourself. Ryan:
That’s insane. Nick:
You went from 0 to 100 just now. What are we. Ryan:
Going to do if it’s raw? Is there any way to save it? Nick:
No. Oh. With your newfound knife skills, I
think you should cut it. I’m so. Ryan:
Nervous. Nick:
You ready? I’m ready. Is your heart beating
fast? Ryan:
My heart is beating so fast. Oh, God. Come on. Welly. Come on. It’s tender. It’s crunchy. Please, please. Nick:
Oh! What do you think? Ryan:
That looks so good. I feel so. Nick:
Proud. My heart’s beating kind of fast. Ryan:
Oh my gosh. Nick:
Get a nice, good slice. I mean, that is literally just about as
perfect as you’re going to get. Especially cooking this thing for the first
time. Ryan:
It looks so good. Nick:
You crushed it. You know how to do this,
Ryan. I know how to do this. Take that bad boy. Sit it on the plate. Bring in your sauce. Put that down a little bit more. Yes, chef. Ryan, a little bit more in. Ryan:
Just a few chives. Nick:
And the finishing touch Ryan a little bit
more flaky salt. Right onto the beef. You my friend, just
made a beef Wellington. Ryan:
I’m so proud of this. This is gonna be the coolest thing I’ve ever
cooked in my life. Probably for the rest of my life. Ryan. Oh, my gosh, we gotta. Nick:
Send it to Gordon. Ryan:
Oh, yeah. We have this. Gordon. Speaker5:
Smile. Ryan:
Oh, I hope he likes it. Nick:
While Ryan tastes this. Wellington, I want all of you guys right
now, based on what you just saw, to give it a rating out of ten. You can either just write
the number, or you can explain why this is. Ryan:
Gonna be the best bite of food that I’ve ever
made. Hopefully. Oh, that’s so good. What do you think? You’re shaking your head. Oh, you’re nodding your head. Now you’re shaking it again. I just can’t. Nick:
Believe that you did this. The flavor is
perfectly balanced. It looks amazing. It’s tender. You didn’t overcook it. The puff pastry is nice and flaky and golden
brown. Ryan:
I cannot believe those words. Nick:
Do you want to know what Gordon said? Ryan:
Yes. What do you say? Bloody hell, that looks
good. Nine out of ten. No way. Gordon Ramsay likes my cooking. I can’t believe it. I feel like I’m
dreaming, am I? Nick:
No, but you are. Legitimately. You’re late for your flight, so you should
probably go, like, actually, right now. Really? No. Yeah. I mean. Ryan:
Can I just have a little bit more of this? Yeah. Nick:
Thanks again to YouTube presents for
sponsoring this video.