Want even more Chris Morocco? Listen to the Dinner SOS podcast where Chris & the BA staff answer your kitchen conundrums listen.bonappetit.com/dinnersosyoutube
Love how he got "upgraded" cooking tools once he was able to pinpoint the process! The omurice rice shaper and the chopsticks were so fun! It was cool to see him being rewarded for figuring it out.
@@lauramcmillan9592there was an episode of behind the scenes where they showed that they sometimes have to try a couple of times. Especially when it comes to eggs.
83% appearance is tough, other than quantity of sauce, appearance looks pretty rock solid. The egg texture could affect appearance a bit, but already losing points on that in technique and taste
I disagree. If anything, i think the technique should’ve been lowered a bit cause of the egg. The appearance, like you said, was impacted because of the technique and i think that compensate for the slightly high technique score. I’ve seen this omurice so much that the appearance is what I remember the most. Specially that pointy oval blob of egg that gets cut and ooze runny eggs that when i first saw it I thought gross. Lol Iirc, they also do the tap tap technique to make the egg into that shape and dont really use the chopsticks to roll it. They tilt the pan and the egg would take the shape of that side where it was forced into. Techniques takes time to master and appearance when you are blindfolded is tricky to guess. I think he did so well despite the handicaps. The ingredients was impressive though. The dish must’ve so little black pepper for him to have missed it and the lack of butter could’ve been explained by the fact that the sauce was so flavorful and meaty that it has completely erased the flavor of butter.
Him getting the mould, the egg cut as part of presentation, the direction of cut, the direction of pour, and the herb on top are all important and worthy of a good score. But they aren't worthy of a high score. That's because all of those details are fairly easy to figure out. But the most important aspect of this dish's appearance is how delicate and rich it is. Compared to the charm of the original, Chris's attempt felt heavy and slightly clunky. And really, to be worthy of a 90% or more, the two dishes should look almost identical. And here, they didn't.
It might be cool if they let Chris taste his first attempt at the dish side by side with his second blind tasting of the actual one. I feel like that is still in the spirit of the challenge, but it might give more of a chance for him (and therefore us) to be enlightened about the subtle differences as a result of his initial decisions.
I'm glad they gave him the demi-glace! I've seen it made (both on "Worth It" and on the "About to Eat" RUclips channel) and was wondering how on Earth Chris was going to be expected to duplicate that ha
Hey i love this segment forever. One single thing that irks me is when the ingredients lists are portrayed, the ingredients he hits on are too subtly bumped out too briefly. Maybe doing a green bump out for hits and continue with the red X’d out incorrect ingredients. Then the white ingredients will portray his missing items. Thanks! Love it again!
Rice isn't so important, other than the challenge. It's all about the egg. Straining may have helped, but the biggest factor I saw was you should plate up the rice before starting the egg. Even if you leave the mould on the rice to hold in the heat, it's all about that runny egg...
To be fair tho, the demi gloss from Motokichi himself takes roughly 96 hours to make according to a video made by About to Eat. Also, keep up the great pkmn content man.
I enjoyed this episode, so glad reverse engineering is back! It's fair that he may not have seen the video. Not every chef/cook/other person has just because many of us who lurk on YT have. If anything, my disappointment is that they didn't show Chris the original video - I bet he would've loved watching Motokichi's energy.
@@vickylikesthis Thanks. I commented early during the side by side shot during attempt one. Just shaking the pan back and forth while making circles with extra long cooking chopsticks takes coordination and muscle.
That’s the chef at Bar Moga! Excellent place to eat if you ever have the chance to go there, he’ll come out and do the presentation in front of you for the omurice. Really chill guy to have a conversation with, knows a good deal about whisk(e)y too which was fun to talk to him about.
@@ericaltenburg Thanks for the info and now I've got one more stop to make on my list of NYC eats. And BTW, some people would argue that the "e" is whisk(e)y is never optional. 😃
Chris always blows my mind with his pallet! So impressive. Would be cool to see him go face to face with other chefs while both are blindfolded and see how close they get and see if Chris can hold the crown PS the goonies mask has got to be my favourite so far lol
I'm mostly surprised it seems like he hasn't previously seen the Kichi Kichi Omurice videos, because he would have definitely recognized the rice mold thing.
Motokichi Yukimora has a RUclips channel if y'all are curious. He's very fun to watch and his technique with creating the omelet is something you need to see to believe.
I would love to see the score calculated in a scientific way with predetermined criteria because it seems like the scores at the end are given somewhat randomly. For example I think the appearance was spot on! He was blindfolded and couldn’t see it and almost 100% re-created it.
Every once in a while I want to see Chris take a solid whole bite of the dish before he picks it apart to taste each component. I wonder how that would change how he recreates the dish!
I’d love to see him do something similar but just given all the raw ingredients to a dish and told to try and make it. Scoring could adjust but basically a similar concept
Air pockets function as insulation trapping heat inside, cooking the omelette faster. That’s why they use beer batter for English fish and chips, the frothing agent cooks the fish faster and more evenly leaving it crisp, well cooked, and spends less time in the oil.
AGITA! I love that you used that word. My Italian grandfather always said that. His last name was Marocco. He always told me I was giving him agita. Haha.
I would love to see the science behind the claim that air bubbles in eggs heat up quicker, therefore, cooking eggs faster. I would hypothesize the other way around when using a pan/conduction, but maybe id buy it with convection. WOuld be cool to see either way.
No, that's only in "western" cooking. "Salt and pepper" doesn't exist as a general concept except from west European derived countries. Since this is a Japanese dish, which normally doesn't have black pepper, it's not strange to not think of it unless it's clearly distinguishable :)
Lately I've taken issue with it being in almost every savory dish, at least here in the US. Black pepper has such a great flavor, that I've recently gotten into the habit of not using it in dishes where it's just kind of an extra in the background, and then using it in abundance in dishes where it really wants to shine. Our overuse of it is probably some vestige of how valuable and rare it was a few hundred years ago, and how hard it was to preserve meat for a while without off-flavors.
I’m Pakistani but I’ve lived in the states essentially my whole life, maybe it is a west thing because I add an absurd amount of freshly ground pepper on all my food lmao
@@secretaardvark679 I know the feels. To my knowledge, using white pepper is a lot rarer, even in asian countries as sichuan pepper has a very distinct taste that doesn't necessarily balance out foods like how black pepper does. Sichuan peppercorns have a slightly lighter flavor that's a lot stronger, and tends to be more of a prominent flavour when used imo
"Omu-omelette"? Meaty "glace"? Chris definitely knew the dish and watched at least one Kichi-Kichi omurice video (Buzzfeed alone made so many videos about this dish). No one just calls an omelette "omu-omelette" without knowing the word OMUrice. And he clearly knew the word demi-glace but avoided saying it hahahah :')
Yea, as soon as he said the egg would be barely set on the outside, and then split open over the rice you can tell he was faking for the camera. Plus how their is one particular guy known for this, at least in the western world.
Wow, not only do I love Chris’s personality, but also (I’ve noticed for a while) he has incredible cooking skills. I think the only things holding him back are apprehension and time. He could be the next Bobby flay (but less gimmicky, and more proper and technical) if he makes the right choices. Remember as Sun Tzu said “in the midst of chaos, there is also opportunity”
can we see one version where chris is giving someone else a dish, so we can compare how good actually chris is doing. because he is pretty pretty good at this game
This brings me right back to the scene in Tampopo with the hobo making Omuraisu for the kid while sneaking around the restaurant kitchen and avoiding the security guard.
Whaaaaaaat? Chris isn't going shopping by himself? I hope this is just an exception, as this always was a major part of his journey to find out the recipe. :)
@@DeathBeNotProudComma Oh, then I must have missed some episodes. Nice, more reverse engineering to watch for me then. :D But I hope Chris will be able to go back to his old routine and get the groceries himself as I think it was a major part of his process. :) EDIT: Then again, now having watched this episode, Chris was so close right from the start. Okay, the shrooms and the consistency of the omelette, but hey. Awesomely done for ye olde pirate mask. :)
It's a Moleskine hardcover classic notebook in red and if you want one, it's not too hard to find (depending on where you live). I used to carry the black version but switched to Rhodia.
I would go a few higher on the taste and the technique. I think an overall 90 would have been fair. for what he started out with and to use the chopsticks good job.
tbh i think the challenge to chef yukimura's omurice would be the skills that he has been practicing for so many years, not the usual struggle of "oh which cheese is it"
Ok im sorry, but that blindfold was way too good. The way the eye lined up with where his eye naturally would be and its kind of inquisitive look? Too good.
You should do a special episode where Chris is only given the ingredients and the chef who created the original dish and have him try and cook and replicate the chosen dish based only on ingredients kinda like chopped style where every ingredient must be used. would interesting to see how he would interpret a dish based on only ingredients and the original chef
Want even more Chris Morocco? Listen to the Dinner SOS podcast where Chris & the BA staff answer your kitchen conundrums listen.bonappetit.com/dinnersosyoutube
I would love to see how Chris fares against other BA chefs in a reverse engineering challenge. It would really show just how impressive he is.
I came here to say basically the same. I would watch an hour long version of these if it was just 3 chef's doing it and seeing who does best.
Brad, I nominate Brad!
Indeed
omg I was just thinking the same!
I'll comment just to give this more attention. That would definitely be interesting to see.
Love how he got "upgraded" cooking tools once he was able to pinpoint the process! The omurice rice shaper and the chopsticks were so fun! It was cool to see him being rewarded for figuring it out.
IMO the super-taster moment is when he recognizes there's no garlic and no butter in it. 93% well deserved!
Huge shoutout to that cook nailing the omelet every time
Yes! I’ve wondered about the folks making these dishes behind the scenes-would love to see more of them.
@@lauramcmillan9592there was an episode of behind the scenes where they showed that they sometimes have to try a couple of times. Especially when it comes to eggs.
GIVE CHRIS HIS OWN RECIPE AS A JOKE PLSSSS
Or one of those "kids gross cookbook " recipes where they make tounges or fake eyeballs.
There are two types of people.
That's a great idea
This would be a great idea for next year's April Fools
omg that would be so funny hahahaha
What if they just give Chris a Wendy's hamburger one day and then ask him to recreate it.
Josuha Weissman shows up at the door and he's angy
@@Tortilla.Reform this aint burger king
This would basically be him doing Claire's show: Gourmet Makes.
huge props to the chef at the end perfectly demonstrating the original technique effortlessly.
83% appearance is tough, other than quantity of sauce, appearance looks pretty rock solid. The egg texture could affect appearance a bit, but already losing points on that in technique and taste
Alex u couldn’t have been more right if you tried
I disagree. If anything, i think the technique should’ve been lowered a bit cause of the egg. The appearance, like you said, was impacted because of the technique and i think that compensate for the slightly high technique score.
I’ve seen this omurice so much that the appearance is what I remember the most. Specially that pointy oval blob of egg that gets cut and ooze runny eggs that when i first saw it I thought gross. Lol
Iirc, they also do the tap tap technique to make the egg into that shape and dont really use the chopsticks to roll it. They tilt the pan and the egg would take the shape of that side where it was forced into.
Techniques takes time to master and appearance when you are blindfolded is tricky to guess. I think he did so well despite the handicaps. The ingredients was impressive though. The dish must’ve so little black pepper for him to have missed it and the lack of butter could’ve been explained by the fact that the sauce was so flavorful and meaty that it has completely erased the flavor of butter.
@@avariceseven9443 totally agree
Him getting the mould, the egg cut as part of presentation, the direction of cut, the direction of pour, and the herb on top are all important and worthy of a good score. But they aren't worthy of a high score. That's because all of those details are fairly easy to figure out. But the most important aspect of this dish's appearance is how delicate and rich it is. Compared to the charm of the original, Chris's attempt felt heavy and slightly clunky.
And really, to be worthy of a 90% or more, the two dishes should look almost identical. And here, they didn't.
It might be cool if they let Chris taste his first attempt at the dish side by side with his second blind tasting of the actual one. I feel like that is still in the spirit of the challenge, but it might give more of a chance for him (and therefore us) to be enlightened about the subtle differences as a result of his initial decisions.
@Cassandra Nevarez It's all filmed in one day now so that wouldn't be a problem
Loved two things about this more than the others in this series:
1. Chris received two hints/help
2. The real technique was shown at the end
I'm glad they gave him the demi-glace! I've seen it made (both on "Worth It" and on the "About to Eat" RUclips channel) and was wondering how on Earth Chris was going to be expected to duplicate that ha
Hey i love this segment forever. One single thing that irks me is when the ingredients lists are portrayed, the ingredients he hits on are too subtly bumped out too briefly.
Maybe doing a green bump out for hits and continue with the red X’d out incorrect ingredients. Then the white ingredients will portray his missing items.
Thanks!
Love it again!
Still hoping they get to go back to the shopping trips again, I always loved that part
Yes, I miss the cart ride and the animosity at the cheese counter. Red Leicester!!! (KHAN!!!)
Love Jesse's hair omg.
Also I loved how they kept giving Chris gifts once he figured that thing out. Was so fun
Rice isn't so important, other than the challenge. It's all about the egg. Straining may have helped, but the biggest factor I saw was you should plate up the rice before starting the egg. Even if you leave the mould on the rice to hold in the heat, it's all about that runny egg...
Love the addition of Chris seeing the master preparation at the end. Learning new things!
I like Chris getting a one time big help like with the glace
He could not have made it otherwise. I don't know if they really followed Motokichi's recipe, but I believe his glace takes 2 days.
@@MrRossman2 Yeah, it would have been physically impossible to recreate the demiglace correctly.
I think you mean glass
To be fair tho, the demi gloss from Motokichi himself takes roughly 96 hours to make according to a video made by About to Eat. Also, keep up the great pkmn content man.
@@nb-wp2qz Do you think that because you are ignorant?
I enjoyed this episode, so glad reverse engineering is back!
It's fair that he may not have seen the video. Not every chef/cook/other person has just because many of us who lurk on YT have.
If anything, my disappointment is that they didn't show Chris the original video - I bet he would've loved watching Motokichi's energy.
To the test kitchen staff member that executed the omelet for the camera. The chopstick technique during the cooking was "Mwah, chef's kiss".
seems like it's a whole another chef and not a staff member. they have his name at 19:29!
@@vickylikesthis Thanks. I commented early during the side by side shot during attempt one. Just shaking the pan back and forth while making circles with extra long cooking chopsticks takes coordination and muscle.
That’s the chef at Bar Moga! Excellent place to eat if you ever have the chance to go there, he’ll come out and do the presentation in front of you for the omurice. Really chill guy to have a conversation with, knows a good deal about whisk(e)y too which was fun to talk to him about.
@@ericaltenburg Thanks for the info and now I've got one more stop to make on my list of NYC eats. And BTW, some people would argue that the "e" is whisk(e)y is never optional. 😃
The eye-masks are getting better and better.
For real now he can look right out the bottom
Don't mind them giving Chris the demi glace... Moves everything along and I feel technique is more the key to this one...
Chris always blows my mind with his pallet! So impressive. Would be cool to see him go face to face with other chefs while both are blindfolded and see how close they get and see if Chris can hold the crown
PS the goonies mask has got to be my favourite so far lol
This is so impressive. I've seen so many Omurice videos and those folks take forever just to make the omelette roll able but Chris did it in 2 tries!
I presume he's made _lots_ of omelettes before, just not with chopsticks.
Bro chris gotta chill with how spot on he is with noticing small details. What a man
I'm mostly surprised it seems like he hasn't previously seen the Kichi Kichi Omurice videos, because he would have definitely recognized the rice mold thing.
This is fake at this point. He def did.
"I want to call this like Emu Mullet with rice or something like that."
Motokichi Yukimora has a RUclips channel if y'all are curious. He's very fun to watch and his technique with creating the omelet is something you need to see to believe.
Yes, they should have pushed his channel more in this video. His speed and technique are simply amazing, as is his personality.
yeah. disappointed they didn't let chris just watch his video
I would love to see the score calculated in a scientific way with predetermined criteria because it seems like the scores at the end are given somewhat randomly. For example I think the appearance was spot on! He was blindfolded and couldn’t see it and almost 100% re-created it.
Given how much of this dish is theater, Chris did a great job!
This is the happiest I’ve seen Chris on an ep of reverse engineering in a very very long time
I loved the ending where Chris got to see the process of the dish being created
Finally! Thank you so much BA and Chris, I love this series and would be so sad if you stopped making these.
Every once in a while I want to see Chris take a solid whole bite of the dish before he picks it apart to taste each component. I wonder how that would change how he recreates the dish!
Yaaay Reverse Engineering is back on the show.
My absolute favorite RUclips series of all time! I really want rainbow chopsticks now.
Chris… one of the only reason I’m still subscribed to this channel!
those scores were bogus, this is the closest Chris has gotten to the dish. He deserved an A!
I’d love to see him do something similar but just given all the raw ingredients to a dish and told to try and make it. Scoring could adjust but basically a similar concept
Air pockets function as insulation trapping heat inside, cooking the omelette faster. That’s why they use beer batter for English fish and chips, the frothing agent cooks the fish faster and more evenly leaving it crisp, well cooked, and spends less time in the oil.
Love the bonus bits for good guesses, the Demi glace and the form.
slight error in the coded subtitles: its baveuse not bavas (at 2:16) - source : french is my first languge
motokichi's demi glaze needs godly time and preparation even in about to eat's episode it take days to complete
This is my favorite blindfold so far! Chris is a badass.
OMG BON APPETIT YOU LISTENED AND DELIVERED> THANK YOU
Unreal! to get that whole presentation correct without sight is unbelievable! I cannot get enough of these reverse engineering programs with Chris!
AGITA! I love that you used that word. My Italian grandfather always said that. His last name was Marocco. He always told me I was giving him agita. Haha.
I would love to see the science behind the claim that air bubbles in eggs heat up quicker, therefore, cooking eggs faster. I would hypothesize the other way around when using a pan/conduction, but maybe id buy it with convection. WOuld be cool to see either way.
This Reverse Engineering series may be my favorite. Chris continues to shock me with what he can detect and then reproduce. Amazing to me.
Who was the "Master" who made the omurice at the end? I'd like to see them make some more stuff.
I think that the most interesting thing was that he missed out black pepper, since pepper and salt go on just about everything
No, that's only in "western" cooking. "Salt and pepper" doesn't exist as a general concept except from west European derived countries. Since this is a Japanese dish, which normally doesn't have black pepper, it's not strange to not think of it unless it's clearly distinguishable :)
Lately I've taken issue with it being in almost every savory dish, at least here in the US. Black pepper has such a great flavor, that I've recently gotten into the habit of not using it in dishes where it's just kind of an extra in the background, and then using it in abundance in dishes where it really wants to shine.
Our overuse of it is probably some vestige of how valuable and rare it was a few hundred years ago, and how hard it was to preserve meat for a while without off-flavors.
For westerners, sure. But there are *a lot* of cuisines that don't use black pepper regularly, if at all.
I’m Pakistani but I’ve lived in the states essentially my whole life, maybe it is a west thing because I add an absurd amount of freshly ground pepper on all my food lmao
@@secretaardvark679 I know the feels. To my knowledge, using white pepper is a lot rarer, even in asian countries as sichuan pepper has a very distinct taste that doesn't necessarily balance out foods like how black pepper does. Sichuan peppercorns have a slightly lighter flavor that's a lot stronger, and tends to be more of a prominent flavour when used imo
The way he got the got the egg set and then spilt open was amazing...classic Chris...wow!
"Omu-omelette"? Meaty "glace"? Chris definitely knew the dish and watched at least one Kichi-Kichi omurice video (Buzzfeed alone made so many videos about this dish). No one just calls an omelette "omu-omelette" without knowing the word OMUrice. And he clearly knew the word demi-glace but avoided saying it hahahah :')
Demi-glace is a coomon sauce in French cuisine; he knew it.
Yea, as soon as he said the egg would be barely set on the outside, and then split open over the rice you can tell he was faking for the camera. Plus how their is one particular guy known for this, at least in the western world.
The last scenes are EVERYTHING
Great show as always! Will we ever get Chris back in the store? I loved that part!
favorite show on this channel :) great job chris!!
He did so well ❤️
My fav, Chris! Love this series!
Chris is endlessly impressive. I mean, dang dude.
Love the rainbow utensils!
this is the best eye mask so far
also, im gonna put "omu omelette" up their with chai tea and naan bread.
ATM machine, PIN number …
This may be my favorite blindfold to date - that pirate has seen some things.
we need a part 2 of chris reverse engineering the demi-glace :))
this!
It takes more than one day actually
Wow, not only do I love Chris’s personality, but also (I’ve noticed for a while) he has incredible cooking skills.
I think the only things holding him back are apprehension and time.
He could be the next Bobby flay (but less gimmicky, and more proper and technical) if he makes the right choices.
Remember as Sun Tzu said “in the midst of chaos, there is also opportunity”
There’s always some WOC in the back cleaning the kitchen in these videos.
I love these episodes. Chris is the best and he always has the best attitude. A real pleasure to watch. :)
can we see one version where chris is giving someone else a dish, so we can compare how good actually chris is doing. because he is pretty pretty good at this game
I’ve been waiting!!!!!
Why do I get so excited for these?
That was a masterpiece and I think 87 was spot on. Awesome job Chris and sweet of Jesse (sorry if misspelled) to help 💓
83 on appearance? For what? They're both egg and sauce and a bit of parsley. What a robbery! 92 easily IMO
I love this series, tell the editors it’s too dark.
So glad these are super-secret conversations. Clearly the only reason they have any entertainment value.
More videos with Jessie too please
I'm sorry, but 92% for ingredients, yet an 83% for appearance???
10/13 ingredients is a 77%. Make that make sense lol
i was hoping you guys would talk about the sauce!
I was wondering why they kept only writing Demi glace and not what the ingredients were for it… then bam they gave it to him!
C'mon...who hasn't seen that omurice video. He had me going until he said it seems like it was molded. Lol
Can i get a link ?
im out of the loop
Plenty of people haven't.
@@pajolee6918 yes you're right. When I said who hasn't seen it... i was implying that every single person on planet earth has seen it. Lol
🙄
The chef who made the original dish has a Jojo tattoo with Killer Queen and I think Golden Experience too :D
That little segment at the end of watching the chef prepare the egg makes me want to see the whole process.
11:38 I like this part a lot, his stages of realization be like 😃😲😏😎
This brings me right back to the scene in Tampopo with the hobo making Omuraisu for the kid while sneaking around the restaurant kitchen and avoiding the security guard.
Whaaaaaaat? Chris isn't going shopping by himself? I hope this is just an exception, as this always was a major part of his journey to find out the recipe. :)
He hasn't gone shopping since the beginning of the pandemic unfortunately
@@DeathBeNotProudComma Oh, then I must have missed some episodes. Nice, more reverse engineering to watch for me then. :D
But I hope Chris will be able to go back to his old routine and get the groceries himself as I think it was a major part of his process. :)
EDIT: Then again, now having watched this episode, Chris was so close right from the start. Okay, the shrooms and the consistency of the omelette, but hey. Awesomely done for ye olde pirate mask. :)
That notepad is so pretty!
It's a Moleskine hardcover classic notebook in red and if you want one, it's not too hard to find (depending on where you live). I used to carry the black version but switched to Rhodia.
I would go a few higher on the taste and the technique. I think an overall 90 would have been fair. for what he started out with and to use the chopsticks good job.
I thought this would've been impossible until you guys gave him the demi-glace.
This is not fair. You can recreate the disb but not the magic, Motokichi Yukimura sensei, inspires.
"And that brings me to an overall score of 69, which honestly... Nice"
83 on appearance is laughable. Slightly less sauce
Congrats!
I don't always root for you to succeed...but, this time you had an "Underdog" tag written all over you. Great save.
Well done!
I like this guy he’s really unintentionally funny. If it’s intentional he makes it hard to tell
One of my go to dishes when I lived in Okinawa..cool channel
I like that his eye asks don’t even phase me at all anymore my brain says “yeah that’s right”
tbh i think the challenge to chef yukimura's omurice would be the skills that he has been practicing for so many years, not the usual struggle of "oh which cheese is it"
9:18 nice
Ok im sorry, but that blindfold was way too good. The way the eye lined up with where his eye naturally would be and its kind of inquisitive look? Too good.
Love this, and Chris Morocco too.
Why is the interaction between Chris and the other chef at the end is almost always kinda awkward Lmao 😂
Awesome job! I'm so impressed
You should do a special episode where Chris is only given the ingredients and the chef who created the original dish and have him try and cook and replicate the chosen dish based only on ingredients kinda like chopped style where every ingredient must be used. would interesting to see how he would interpret a dish based on only ingredients and the original chef
This dish is more about the execution than analysis and it takes time to practice.