Pro Chef Turns Eggs Into 3 Meals For Under $9 | The Smart Cook | Epicurious
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- Опубликовано: 30 июл 2024
- Chef Dan Giusti returns for the next episode of The Smart Cook and this time we've challenged him to expand our egg-making horizons without breaking the bank. Watch as Dan prepares an entire day's worth of meals, each elevating eggs from the ordinary to something nutritious and delicious. The best part? All 3 egg dishes cost under $3 a serving.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at www.chefsbrigaid.com/
Follow Dan on Instagram at @dan.giusti and @brigaid
Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Talent: Dan Giusti
Sr. Culinary Director: Kelly Janke
Producers: Mel Ibarra, Tyre Nobles
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Jessica Do
Line Producer: Jennifer McGinity
Associate Producer: Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operators: Jeremy Harris, Kyle Leclair
Audio: Michael Guggino
Production Assistant: Nikki Ligos
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: JC Scruggs
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0:00 Introduction
0:55 Breakfast - Hollandaise Toast And Asparagus With A Poached Egg
5:51 Lunch - Summer Squash Quiche With Red Pepper Salad
11:53 Dinner - Rigatoni Carbonara
16:23 Wrap Up
16:32 You Wanna Hear Something Pretty Cool About Eggs?
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Развлечения
Hello Everyone!!!!
As usual, thanks so much for watching!
I’d love to hear what you think and if you make any of the recipes, let me know how it comes out!!
hello
We love your content!
Well mister pro chef... You need to make a vortex and the boiling water before you crack your egg into it so the way it bends all the egg white together and keeps it together. Dumb dumb. Lol. Much love
Wow! Thank you for more incredible recipes. I love your videos! Have a great day! 😊
You did a great job as the son of chef now gone 🥲 watching you and your spot on explanations, and I love eggs so all the dishes looked tasty
When I make these dishes, my family members get so impressed, they thought that I have been taking some sort of culinary courses. And I will tell them about this awesome guy who ditched Noma to solve the food problems for young students. You are so great man, keep living that awesome life!
I like this format but one thing I would really like to see (I imagine it happens off camera anyway) is for the staff to try the dishes he makes. I mean like the sound/ camera people, the people buying the ingredients, prepping and cleaning the kitchen. I think that’d be really fun, even if only as a ‘post credit’ shot at the end
They would have to pretend to like it even if they didn’t.
I like your idea!!
Loooove this series. I learn so much from every episode. Not only is Dan a great chef, but he's funny, humble and down to earth as well.
Give Dan back to us! We need more from this legend
This is my favourite series on Epicurious. I love practical, down-to-earth, food that is simple but tasty.
i haven't made any of your dishes per say, but I've incorporated lots of tricks into my already existing repertoire. I've also learned from your words if wisdom - for example about frozen veggies being almost as good as the fresh version.
In many cases, they're better. They are frozen within hours of being picked vs spending days out and about.
@@maryudomah4387 They also stay good for so much longer than fresh vegetables.
i love useing frozen things too, what else do you use from him?
Thats what I like to get out of videos too. Theres always ideas for adding techniques into my existing knowledge and recipes
bingo. this the one.
I'd love to see Dan take on peanut butter as a budget ingredient.
Yes! That would be fantastic!
Ramen!
I would love to see an episode on carrots. I always have extras in the packs that I never know what to do with and would love to know how to make a good dish focusing on them.
You can always just roast the extra carrots.
I love your way of thinking about food on such a complex way. It is the flavor, it is the nutrients, it is the time needed to prepare, it is the cost, and, it is the energy used for cooking. I loved that you used the same pot of boiling water to cook the asparagus, to pouch the eggs and to double boil the sauce.
For me that asparagus dish with the Hollandaise and pouched egg is a brunch dish for lazy mornings to celebrate something. To celebrate a birthday, or the first day of a vacation. Or, the last day of the same vacation 🙂That dish is really for special holidays.
This guy. So genuine.
Dan is a national treasure.
Roasted peppers with some garlic, olive oil and vinegar is one of my favourite dishes. Really excited to try the quiche!
Do not be afraid of hollandaise. I am an 'ok' home chef and have made hollandaise a few times, and I was surprised how it actually worked out well and delicious.
Anyone who hasn't seen Chef Adrienne's video on poached eggs from about 3 weeks ago should head on over there, and combine her technique with Chef Dan's recipes.
My thoughts exactly!
My spidey sense was tingling and sure enough we've got more Dan on here, today's now a little bit brighter thanks Epicurious ☺
I am so excited for this video. I love, love, love eggs and desperately need new recipes. Thank you, Dan! You rock!
Great! You are very welcome! Let me know how the dishes come out!
I absolutely love watching these because it gives me ideas on how to use food in ways I might not have, and having 3 ideas with 1 video / main ingredient helps as then i'm not buying a bunch of stuff and having it go off
Made the fritatta with salmon rillettes, grilled tinned mackerel and crème fraîche as a little treat. It was delicious 😋
Dan the man! Great pasta choice Dan's mom. As always, I clicked the like-button so hard even before watching the video! Keep them coming please.
Dan is back! Can’t wait to make these, I love how he thinks about nutrients, affordability but also talks about the “science” of what happens when cooking. I always apply these tips when making food now. ❤
just so many priceless tips in these videos, thank you so much
Tips on eggs:
To see if the egg is fresh or past its prime, put a raw egg in a large bowl of water (or two-cup measuring cup). Opposite of a drowning man: if it sinks, it’s good. If it floats, it’s bad.
To clean up a raw egg that’s fallen on the floor (and you don’t have a dog), pour a generous mound of salt on it. The salt coagulates the egg, making it much easier to scoop up.
If you have raw and hard-boiled eggs in the fridge, to tell the difference, spin them. Raw is all over the place, cooked is a more uniform spin. Also, when boiling your eggs, add an ordinary teabag to the water. It will color the hb eggs tan.
When you’re putting dishes, bowls, utensils that have raw egg on/in them, use COLD water initially (this works for pots of oatmeal as well). Hot water will cook the egg onto the surface, making it harder to clean.
The floating egg only means it has aged and has extra air in it. It does not necessarily mean that it's bad/rotten. If concerned about the quality of an egg, crack it into it's own bowl and give it a sniff. The nose knows! (It will be obviously bad)
I was so glad to see you back with a new video. I really, really like the tips that you give in your videos like the one about cooking the bacon in a cold pan versus a hot pan. Keep them coming.
This is my favorite series on RUclips. Great job as always Dan!
So glad that Dan Giusti brings his talent to us home cooks. Thankyou so much.
I agree with you. A very generous and amazing gift.
This is such a great show. I really admire your ingenuity in cooking.
Love this show! You have such a great teaching presence, eye contact, explain things so well. Love the spontaneous humor (your moms 30 yr old spices - i can relate!) & catching those unexpected tomatoes tossed at you from off camera! Refreshing new ideas!
hell yea ,my fav series on the channel,another great vid
I always heard 'Season pasta water like the ocean'. And having once nearly eaten the entirety of my plain pasta like a finger food while still preparing the sauce, I can confirm that's the way.
Well, Carbonara is very easy to mess up for most people. Biggest mistake they make: keep the pot on the heat. Don't do that and just work with the residual heat of the pot and the pasta and you're good, otherwise you have pasta with scrambled egg - not good.
I've been waiting for this one! 😀
My Italian Nonna is smiling down at you for doing carbonara the right way!
💗❤️🧡💛💚💙💜🖤🤍🤎
Can you guys do one on Cabbage. I always seem to have some left over.
Dan is always fantastic. Love him and this series so much that I'm watching this one despite being allergic to eggs :)
It’s because of you that I now eat sunny side up eggs because of the breakfast chicken rotisserie you made!!’
Amazing video as usual!’
Dan the way you explain everything you do and why you do them a person can make any one of your dishes. your friend Trish in Sandiego Ca USA
As always love Chef Dan, but can we take a moment to appreciate the editing always makes me laugh
Terrific presentation and explanation of the process... ready to attempt all three!
DGs videos are brilliant, defo the type of guy you’d have a beer with.
Another home run, DG. Totally using that quiche recipe!
This was oddly reassuring knowing that I’m making carbonara the same way.
Same 😊
you’re the best. thank you ~ so much for making these videos.
Missed ya Dan!!! Great stuff as always man
Just what I needed. I made shirred eggs this morning with some goat cheese and herbs on top, with a finish of chili oil. I made the French bread with hollandaise sauce and it was perfect with the eggs! That idea is a true Keeper. Thanks Dan!
I love this series so much! 😊
great video idea and great explanations for how you are cooking 👍🏾
Love the idea of roasting the squash for the quiche, definitely have to try that sometime!
Hello Daniel,
I am a big fan and have recommended your videos to many friends and family. HOWEVER! I could not look past the COPIOUS amounts of egg-cheese mixture left in the bowl in the carbonara segment. Daniel, I thought you were a champion of thoughtful and economical delicious food! I hope this is a one time thing. I believe in the Raisinator.
So good!!! 🍸🍸🍸
I'd like to suggest lentils next! Protein rich and cheap, but I'm sooo bored of dal/stew.
I am curious about the yolk-to-white ratio people use for carbonara. At first, I always use all the whites and yolks so that I didn't need to think about how to deal with the remaining egg white. But then I tried to only use yolk once and really liked it.
I love this! I will have to give it a go soon. For now I have to be content with eating every other day until I get paid:(
$2.49 the baguette?? It's more than twice as expensive as in France
It’s not that cheap, inflation has been insane. This is costs of food from like 3yrs ago. I live in the middle of nowhere America and a dozen eggs are like $5. Just for context about 7-8 months ago eggs were $1.50 for a dozen
Carbonara is one of my favorite cheap and easy dishes. It’s so simple but so flavorful, and it’s really not a ton of money to make. I use bacon to make it because I can never find pancetta or guanciale anywhere near me, but it’s still tasty.
And use the eggs white for meringue, so you also have desert!
Tell me you've worked in a kitchen for to long without telling me you've worked in a kitchen for to long.
"If you spin a raw egg nothing happens, but if you hard boil it, it spins like a top. Spin some eggs."
@@majoroldladyakamom6948 I'm going to ask you to take your two cents, and shove them straight up your tookus.
@@majoroldladyakamom6948 Also your comment is irrelevant as the use of "too" would include the subjective use of "also". At no point in my initial comment would that make sense, "Tell me you've worked in a kitchen for also long, without telling me you've worked in a kitchen for also long."
@@JustGuineaPigs01 No, it's too. You don't need an "also" at the beginning of your comment because it's just one comment. 🫶
@@kayleighselina.3152 oh. I stand corrected 🙂
What happened to this series? It was really good
This is my favorite internet series
love this guy
Are the recipes in print form somewhere? Or only in the video... Thanks.
I l.o.v.e hollandaise sauce! I actually get it on my pizza (Australian dominos) on a loaded supreme - pineapple, mean, tomato, onions - feel like its the same texture on the pizza as the toast yum
I bought a barrel whisk a few months ago. It’s amazing and it’s persuaded me to try hollandaise and mayonnaise. It truly is a better whisk.
Love the idea of Hollandaise Sauce Toast Soldiers!
Once again Dan the man! Awesome recipes dude. Cheers from your biggest fan in Colombia amigo!
I vow to make all these recipes!!!
What brand of pre-maid pie shells do people recommend?
Thanks for the fun video. I noticed you didn't add any garlic to the Carbonara. I always have - is that a faux pas?
Nothing wrong with adding garlic!
Oh I love Carbonara!
It's really easy and fast to cook.
I enjoy cooking your recipes 👩🏻🍳
"Adds bacon instead of guanciale."
Vincenzo: *gasps in horror*
I know he uses bacons for a smart reason but the Italians are typing furiously as we speak lmao
lovely
We need more of the Raisinaitor!!!
The world needs more Dan JuiceTea
I love this guy tbh
😌😌
A good and easy tip for poached eggs is to make a little whirlpool in the water and crack the egg in the center. It will help the egg to stay in one piece
Lets get this video recommended to everyone yall
I like that! The views have been so low!!
What about the olive oil in the last dish?
When and where is it added?
Why the bell peppers so expensive, I'm genuinely curious, In Ireland we can generally get them for 40 - 50 cent a piece
We here in America experience that a lot.
@@Madadader Most fresh produce tends to be expensive?
@@gk8110 in a lot of cases yeah
I saw another one of your videos and the cool put the raw egg in a fine mesh strainer and into a container then into the water. Most perfect round poached egg every time
Traditional carbonara is severely underrated. It’s so easy and cheap to make. I make it all the time and it’s so good
Love this. Noticed no cheese in the quiche..
Please make another video!
Does carbonara need eggs? I've always just used the rendered fat and the pasta water.. although from what I've learned from Italians, everything else is bang on! I know plenty of people that substitute bacon, it's not a cheat!
That’s pasta alla Gricia . Carbonara has eggs.
Try egg curry ( from India ) and eat with rice 🍚 😊 that’s my fav
Editors having fun with the camera movement
I’ve been watching Vincenzo’s Plate (YT) a lot. He freaks out over state-side carbonara dishes. Yours, however, I think he’d like. Honestly and simply made, and…No cream!
No cream, but he used bacon which would result I at least a 30 second diatribe over how "no, don't use bacon! Real Italians would never do that!", because working with what is available to you is a cardinal sin to Italians (modern ones, not the ones who immigrated in the 19th century and made the changes the modern ones hate)
I love you're videos so much
Thank you :)
Hmm egg only for a day my version
Breakfast : sunny side egg
Lunch : boiled egg
Dinner : scrambled egg
Been a while where this dude at??
deep fried egg, shakshouka and okonomiyaki please!
I only have one problem with this; I feel like the portion size is tiny in the video. I can easily eat at least two portions for a meal, are you guys really eating so little, or it’s just me eating too much?
I cried when he said eggs are inexpensive 😥
Roasted bell peppers and rigatoni carbonara supremacy 💪💪
Where are you man?!?!
I just made bacon and sausage Carbonara last night. 😋
Raisinated is actually a term for grapes. So I think it is a word.
Please do it with sausage/chicken kheema.
A question for anyone who has an answer: if I were to roast my own peppers, could I roast up a few and store them in the refrigerator in a container filled with olive oil?