4 Levels of Chicken Parm: Amateur to Food Scientist | Epicurious
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- Опубликовано: 31 окт 2022
- We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Chris Scott from the Institute of Culinary Education - to make us their best chicken parmesan recipe. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which chicken parm are you picking for Sunday dinner?
Keep up with Chef Chris on Instagram @chefchris512 and over at Butter Funk Biscuit: www.butterfunkbiscuit.com/
Follow The Institute of Culinary Education on Instagram at @iceculinary
Follow Beth on Instagram @bethdimino and her RUclips channel: / @mybubbieskitchen1343
Keep up with Emily at @emilyslamduncan and on her RUclips channel: / emilyduncan
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Emily Duncan
Level 2- Beth Dimino
Level 3 - Chef Chris Scott
Food Scientist: Rosemary Trout
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Video Copy ad Recipe Editor: Vivian Jao
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Beth never cooks to impress anyone , she always cooks like her family is right off camera and that's why she is the best .
Agree
Beth is probably my favorite chef
I would like to be the level zero chef. I’ll be making chicken parm today with dinonuggets, string cheese, and some jarred tomato sauce.
I'm so jealous.
saaaaaame.
bruh
*lunchables pizza sauce
My normal chicken parm is Perdue Chicken Patty, Pregrated parm&Mozz and jarred tomato sauce bought on sale. Normally can't be bothered to make the authentic kind.
Honestly, I see level 1 cooks learning a lot over time. Emily is always amusing but more importantly she (from what I’ve seen) is growing as a cook. It’s great to see the growth.
Yeh. About time she is bumped up a level.
I don't know if she is level 2 yet but she has got to be at least 1.5 and rising. She is clearly working on finding and learning those little things that add a lot to a dish. Emily is probably a lot like a large number of people that watch this channel. Donesn't ever do the hardest stuff but always trying to be better and make better food. She is clearly taking at least something from all of this.
Emily hasn't really learned anything though. If anything, for the most part I think she went down a bit.
Yes! From ketchup to zhuzhing up jarred sauce 🥺
this aged well, watch 4 levels of boneless wings!
Man, I want Beth as my grandmother. Her grandkids are so lucky 😭
Fr her food always looks bomb 😭
Samee
@@userjwny04 agreed!!!
Yep and her Chicken Parm dish is the one I would like to try the most. It's gotta be super tasty 🤤
I really want Beth's food. She makes such nice sensible food!
I agree. She’s very down to earth and sweet and encourages doing a little extra to make your meal even better without going overboard. She also just has that great mother/grandmother vibe
I agree. She also cooks with the people she's feeding in mind. In this she mentions her grandkids, and in other videos says "I do this because my husband likes it." She really cooks with love, which is the best way to cook.
I love Beth’s approach to cooking. Cook in the way that makes sense to you, as long as it’s safe and tasty.
Beth is a national treasure
Ahww yeah, she's got that perfect balance between utter functionality and still making something elevated.
Except for not knowing how to speak
I agree and I'm not even American 😅😅
90% of the time, the level 2 chef's dish looks the best. Level 1 can be a bit simplistic and Level three too posh/sophisticated. Level 2 is that happy medium
@@dantethunderstone2118 The "moots" made me cringe SO hard.
Emily, Beth and Chris, can this get any better? Only if Frank raised and butchered his own chickens.
He is still making his own planet to raise his food
He was growing his own wheat to make the breadcrumbs.
Saul will use his great grandmother’s mortal and pestle to grind spices hand picked in the Alps. He’ll make his own cheese. He’ll bake homemade bread and then grind it into fresh bread crumbs. 🏆
@@sayhello5377 mortar*
Easily. Crumb in Cornflakes.
Beth cooks EXACTLY like my mother (and grandmother/great grandmother lol). From not using flour, to saucing the pasta before serving, to using romano instead of parmesan.... I've never seen anyone else do it all the same way. Lol
My mom was Southern so we always used flour and seasoned the chicken. I prefer frying my chicken like Emily did though. That flavor is 👌
It's an insult to not sauce the pasta before serving!
Same here! Once I became dating age, I found SEVERAL gf’s families served spaghetti noodles and sauce separately. It was shocking, and doesn’t taste right lol
Emily’s chicken tenders do not deserve that much hate! Put some respect on the ketchup queen’s name!
My theory about people who don't like tenders is they just love cleaning dishes.
That’s funny!
I'm disappointed she didn't use ketchup for her tomato sauce.😏
Considering how far she's come since those ketchup days I think her's is just fine.
Jeebus! I keep a a bag of frozen, crispy chicken strips handy. When I want something quick they're great for chicken Parm. Bake on parchment, remove before done, cover with Mozzarella & Parm, put back in and browned slightly. Make pasta, open bottle of Rao's marinara, finish pasta in the sauce, extra sauce on plate with chicken on top (so it doesn't sog out) and enjoy. Done in half the time with one dirty pot for cooking pasta and after draining it, heating the sauce. Clean up is one sheet pan, pot and colander. And it makes ONE serving for me
Chris sounds like he's a powerhouse in every kitchen he enters. He has such a dominating energy when it comes to cooking, it's amazing.
check him out on top chef s15. he did really well. i want to know what his fried chicken recipe is. tom collichio said it was the best he's had on the show
Beth: And what they (grandkids) want, is what I do. (11:06)
Me: How do I sign up to be her grandkid? 🥺
when she said she wished her family was there rn :(((
She's the sweetest 💗
You know what would be amazing? An episode that's just all the Epicurious classics sitting down and having a huge meal together: Saul, Frank, Emily, Beth, Onika, Steven, Pink Shirt Guy, Rose--all of them, just meeting and eating and chilling.
EDIT: By "all of them," I did mean ALL of them, even those I didn't think of in the ten seconds I was typing this. Thank you to everyone for your additions below. We do all love our Epicurious peeps!
Pink Shirt Guy? Do you mean John?
@@henryault458 I think his name is Anthony.
Pink shirt guy has a RUclips channel: ruclips.net/user/AnthonyLeDonne
Lorenzo a glaring omission
@@_Toxicity, oh yeah you’re right. Sorry. But either way, I feel like John should’ve been included in the group above.
"It always tastes like mama, I wish my family was here right now" - Beth is so wholesome 😭❤❤
Beth’s looks and feels like an nice home cooked meal from your grandmother/mom, that has no short cuts and all the home style taste you like.
Emily seems like she’s getting a little bit better and more knowledgeable since she started doing this. She’ll be a level 2 chef in a few years!
Its been 4 years now since she ketchuped that burger 🤣
Emily is like the employee the boss doesn't want to promote, because he's doing such a fantastic job and it would be hard to find a new one to fill in.
Just give raises instead of promotions then
Chris' voice is so smooth and warm, I want to listen to a food podcast of his at some point and for him to boss me around the kitchen, the roulade looks awesome.
Man, I’m such a fan of Emily. I love seeing her cool because it gives me hope as a lvl 0.5 cook lol
we wanna see Julie vs Beth in a grandma's battle👑❤️
How dare you …
… I'm in
What are we talking here, rap battle? Fisticuffs?
@@Xavio354 Pain Olympics
Beth plate looked really good and a slice of home . Loved it
Emily has been a level one chef for as long as I know and I started to watch this channel 2 years ago
She deserves level-up 😂
Not the way she cooks...
No she does not. She still is a level one. And there is nothing wrong with that.
Some people just prefer to put less time and dedication into cooking and the result is accordingly.
Don't get me wrong, I'm not trying to blame or insult people who just put sauce from a glass on their food and call it a day. It's a personal choice that is based on an individuals priorities and that's fine.
Nooooooooooooope
Hell no! She needs to stop using ketchup first and put more effort😂
@@ilsgrade8357 nah bro she’s def home cook level. I really thought the level 2 was level 1 this episode until I saw Rosemary break it down.
The level 3 chef sounds like a military school instructor😂
I loved his comment at the end - "This isn't what nana used to make, but she'd get a kick out of it." Quote of the episode right there.
As a high school food science teacher I love this series! Please do more.
While I usually do level 2 cooking, I made level 0 chicken parmesan yesterday. Air fry a chicken nugget. Put a dollop of Mezzetta sauce on it, and a mozzarella ball. Melt in air fryer. Had it with bowtie pasta with, parmesan reggiano, fresh parsley, and browned butter.
I always use chicken thigh, because the thighs are the best part of the chicken. I also like to do a red wine marinade before I do anything else. Finally, I don't like to make a big slice of cheese on top. Instead, I just make sure I have enough cheese mixed into the breading so that the cheesiness is fully mixed in. Mostly just Pecorino Romano.
With the sauce, I've done everything from level 1 to level 3 shown in this video. Emily's approach is certainly easy for a quick meal, but if I'm putting the work into a meal needed for chicken parmesan, I'm going to make my sauce from fresh tomatoes.
Beth is essentially every friendly grandma trope ever. love her!
Chris is a total baller. So glad he’s back on screen.
It's not often that I like the level 3 dish the best, but whatever Chris was making, it looked so incredible!
"If been a professional chef for 32 years"
That guy looks like 32 😳
I'm 25 and he looks younger than me
I really wanna try that roulade. That looks so good!
Me TOOOOO!!!! I want to drink that sauce!!
Chicken Parm is one of my go-to's after a stressful day. All three had some pointers I want to try out for my own recipe.
Epicurious is honestly one of my favorite RUclips channels! Cheers from your biggest fan in Colombia amigos!
I would eat all of these! But I feel like Beth's would be the pinnacle for me. :)
Beth is the only one who actually made chicken parm. Fantastic
I always want to do all the neat little tricks from pro chefs I read about and watch, and then I remember im the one who has to do the dishes.
One of the reasons I got to a 2.7 is I cook, she does dishes. (And I do trash and cat boxes.)
Yay! I love how often you include Emily.
This is a bit of a revelation. I do a lot of chicken cutlet dishes (always from a whole chicken) but I've never done Chix Parm because at even the best restaurants, there seems to be a ceiling on how good it can be. And then Chris totally elevated it. Caul fat? I get it, but too hard to find easily. Now, a stuffed cutlet? This makes sense. The farce may end up literal here, but I'm always looking for a way to use the dark meat. Thanks!
So you like chicken parm made wrong is what your saying? It’s supposed to be warm and loving, not cold and “elevated.” He’s doing to much and any Italian chef would say the same.
Great episode! I thought it was going to be Beth when I saw the vegetable mill. Her and Chris make a great Level 2 and 3 combo. And I have that exact same bottle of Olive oil that Emily has! Quality ingredients.
Epicurious really tries to make Emily seem like a likeable person. And I think they're doing a really good job at that.
It’s crazy how over the years these chefs (and rose) have really become like family to all of us. Lol
For the first time, I think level 2 is doing it for me! Beth reminds me of those old school italian shops that I would go to for chicken parm sandwiches. I can feel the love across the screen!
The way she did it looks like many an Italian restaurants' style of chicken parm but with home style portions. Too bad it didn't appear in front of me when it was finished. 🤤
Ooh! I wanna taste #2's parm. Looks so delicious!!!!
Them: Which one would you eat?
Me: Yes.
Love seeing Level 2 chef Muriel again
Emily is an international treasure
Yassssssssss Rose, you WERK that baby pink Jacket. You ate that. Beth is that Nonna that will do anything for her grand babies
Chris is a chef after my own heart I can’t get enough cheese either! 😂
I cook somewhere between level 1 and 2, i do everything beth does with the chicken and seasoning, whether i use jar sauce or my own depends on time! Beth is my favourite.
I just absolutely love Emily!!
I would love to see a timer for each level so I can see how long it really takes.
Emily and Chris are great. But Beth cooks just like my gran used to cook, chuck it all in we will figure it out. I love it. Thank you Beth for giving me the best memory. now i cook for her but i remember. Grans cook the best
I really want to try Chris's dish 😋
Rightttt!!!
Parmo is a staple of Newcastle life - and the tenders sound awesome 👌
Where I live in Teesside, Parmos are the ultimate takeaway food. Love it!
I'm from Scotland and I never knew that, that's really cool, I always thought it was an American thing. Man, a chicken parm after a night out would really hit the spot
@@xxPenjoxx Parmos are different to the Chicken Parms. It’s a breaded chicken breast cooked with cheese and bechamel sauce on the top. It’s a North East staple and absolutely delicious!
@@ryanburke5549 aw man that sounds so good, I'd take that over a kebab any day.
Love Beth such a mood @1:38 I follow the same motto
I love all those epicurious figure, cook with sains and experience always excited to watch 😍
The master level chef is doing more of a Chicken Kiev/Cordon Bleu than a chicken parmagiana. I would pick 2 or 1 for comfort eating chicken parm
That’s the point, chicken a la kiev with a tomato sauce sounds better than either chicken parm and chicken kiev… boss move
i love that Elizabeth took an ingredient from chef lish using fennel shes taking knowledge on I love that ❤
"I can't get enough cheese"
This guy is speaking my language.
Did they skipover/cut out the analysis of the tomato sauces? Little confused here, otherwise love the video and cooking demos and tutorials here. Much love chefs, editors and production staff, and finally all viewers for making this channel a success
what they want is what I do
- every grandma ever
I think the Level 2 lady is absolutely adorable and the perfect template for any loving grandmother.
Just for some international flair
In Australia, it would be extremely rare not to have chicken parmigiana and potato chips, in a pub. This has been a pub staple for decades and goes well with just about any beer on tap.
I always love the direction Chris goes with food. Also love when him and Beth are in the same episode it’s like the perfect contrast in dishes😂 I’m always catching myself thinking to myself why I’m I trying to pick-it’s not like I can eat their food right now😂😂😂!
I adore the love Beth showcases, and how she always relates it to what her grandchildren like. And I love Scott's take, especially as orzo is so underused. It would be a delight to see Frank doing his own take on this on his protofranks channel.
Beth’s. Definitely Beth’s. I do like the use of the whole chicken, because i am a dark meat fan, since, when it comes to grocery store chicken, dark meat still retains both moisture and some if its flavor. (Here i always compare grocery store chicken breast to tofu, store chicken breast having precisely no flavor. I miss my chickens…). I like the roasted tomatoes used by Epi, and the use of flour to flour the chicken before the egg, of first for the first cook, and i don’t object to a good bottled sauce. All look good, but Beth’s i can taste, and feel the crunch, they look so good!
Emily and Beth - doing regular chicken parm. Chris - doing anything but chicken parm.
Could we have a "How to Prepare and Use Every Type of..." with herbs plz? And maybe one with tea? What snacks go well with what tea, how to brew it, maybe the history behind each brew? Thanks!
Beth's chicken Parm looks so good oml 😭😭😭
I got to say the home cook chicken parm looks the best to me. Although I would certainly be open to trying the experts chicken parm
Trust me it’s not an “experts” chicken parm, he messed it up, he’s just to much of an arrogant pos to realize.
Watched this expecting a Middlesbrough chicken parmo (which is delicious). Didn't realise they were different, gonna have to try a parm now
I like how they seem to be commenting on one another’s styles or ideas about the food. As if they’re responding to one another
All 3 look delicious, but Chris's dish isn't really chicken parm. I'd choose Beth's 3 times out of 4. I take Emily's shortcuts more often than I'd care to admit though.
Way to go Emily, you are improving a lot.
Those side by side comparisons are really good
I love Beth 😍her dish is the only one I’d actually eat! Good old nonna convenient food for the picky eaters 😂😂
I'd still love to see Rose try the food that's cooked!
Epicurious guys,make videos of level 1 to level 4 food tasters also...it will be fun and interesting.
love the series and I watch all episodes rightt now, but could you make a few more vegetarian meals? would love that
I'm making all three tonight!
I realized I prefer a breaded chicken cutlet, I'm about the crispy coating. Easy enough to make parm or just cutlet for the group!!
The same trio from the Fried Chicken video, my taste buds are going mad. Fried chicken my second fav soul food dish, and chicken parm my most fav italian dish. I need both now
It's not Italian.
I bet Beth gives the coziest hugs!
For Beth's receipe my italian family last few years started uses tenders.We pound the tenders slightly Its easier then breast.Its not like your making these every week. We also use plain panko, and add our own seasoning
s.I make my own sauce and freeze extra.
Beth’s,without a doubt ! Experience is everything. No B S just great tasting food,made with love.
Fun fact for the pre shredded cheese!
The additive they use is cellulose.
What is cellulose?
Cellulose is a additive they use in pre shredded bagged cheese. It prevents clumping and gives a smooth breeze to your cheese. It’s made from a wood pulp. Normally it’s safe. Cheese is NEVER supposed to have more than 2% of cellulose. Don’t worry! It’s harmless. If it says 100% cheese, ooh, you could be wrong. Prefer buying the whole block cheese and using the grater. It’s easier and has a nicer melting than American cheese.
Beth: "If I'm coming home from work and I have to make dinner, I'm not breaking a whole chicken."
You're definitely right, Beth, though we must all keep in mind that this is literally Chris' job. :P
Came here to say how much I love Beth, and look how many people beat me to it!
I would definitely go for Beth's recipe!
Chicken Parm is my birthday and valentines day meal. I reallllllly want that level 3 chicky parm!!!!
Honestly i think Emily’s and Beth’s look way more appealing than Chris’s
Yes and I think is much easier to make than level 3 chef dish
Agreed
@@vytautaseicas4283 You don't say, genius.
Level 2 hit.. Beth, we love u
Now, I would have been interested to see them taste each other's versions!
Level 3 chefs are the smartest in the kitchen, but the level 3 always seems to make the dish a whisper of what it’s supposed to be 🤣
Emily is the best!!!
Beth, are you willing to be the grandma of everyone on Epicurious? We love you!
Chris seemed pissed off at being chef for 32 YEARS! 😂😂
I love the way Beth says "sauce" s2
They make amazing things!
I learn alot more from the LVL2 Chefs. Beths(?) lesson about the cutlet should be the size of your hand and "I always have leftover sauce, but when I make it, I freeze it..." I was a - 5 level chef and could burn a salad. Sort of a LVL1 chef and on good days level 2. I appreciate the training.
Emily’s looks the best imo. If I felt like eating chicken parm, that’s what I would want