Making Celebrity Chefs' Best Recipes But Better
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- Опубликовано: 16 мар 2024
- Is it possible to make a perfect recipe better?
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Хобби
Josh: *worried about using three pots*
Also josh: *uses a whole Walmart section of tupperware for the ingredients*
Actually two😂😂
tbh, the more pans / pots you use, the more you need to pay attention. Tupperwares won't overboil 😅
Tbh il probably use 12 pots haha😅
"I didn't change too much, I kept it simple"
Adds a 10 ingredient sauce to the sandwich
If that sauce wasn't simple to you, then you should try cooking more often.
The primary claim to fame of that sandwich is that it's super accessible and quick to make while also being an amazing experience. I'm a very experienced home cook, and I'd say that if you have to add any sauce that's more than 3-4 super common ingredients then you failed the assignment. I also appreciate that the added complexity yielded only a small improvement in the experience.
@@FearMyBootyThe second one was improved by the onion, and the change of bread. I'd definitely notice! Would I make that sauce? Probably not, because I don't buy sugary ketchup.
the ingredients were things oyu most likely already have at home. The bigger improvement is the onions, which means if you don't have the sices, you can just add the onions and ketchup.
@@StarGuardianKassadin You still need to cut the onions, though. The entire point of the sandwich was to keep it simple, with a little work as possible. By adding the onions, the chives, and the sauces he added more steps and work for not much improvement.
It's like his Cubano, he over-complicated things and ended up making a not-a-Cubano.
I used to work with your wife, I remeber her saying her boyfriend was a chef. I recently started watching your videos and didn't expect to see my old coworker! Glad to see you're doing well :)
That’s crazy!
damn
cap
Thanks!
Oh wow I thought he was gay.
Josh: "I wanna keep it simple"
Also Josh: * proceeds to assassinate the Dijon & mayo combo *
The genius of the Mortadella Sandwich it can be made in 10 minutes including cleanup. I can grab all the ingredients out of the fridge, make the sandwich, and do the dishes in less time than just making Josh's version. And anyone can make it. No knife skills, no measuring, no anything. It's everything a sandwich is supposed to be in it's simplicity.
You know what? Screw it, don't even cook the mortadella and you got yourself a beautiful 2 minute sandwich with no clean up to do
His Appetites cookbook is filled with stuff like that. “Whip it up” recipes that can be made by just about anyone. But they’re all so good.
Josh's recipe is not that much harder. The sauce would take you maybe 5 minutes to make and slicing a little onion & then toasting the bread is trivial.
I always prefer hot sandwiches to cold/room temperature. Toast, such as that sourdough, always superior to buns/rolls. If I were to make this, the onion is a great idea, and I'd probably just buy Russian dressing.
i made one for the first time a couple days ago and tried it with some stone ground mustard instead of dijon… so good!
It’s so clear that the taste test isn’t actually blind and that Vikram knows which is Josh’s and what the talking points are for why it’s better
If Vik help with filming, he’s gonna hear Josh’s talking points. I def wish they brought someone random in who wasn’t on his team
Yeah, even if it isn't on purpose, just hearing the descriptors is enough to suggest one's brain to use them later, thus biasing the outcome
Vikram is such a kiss ass, using him for the blind tasting is a waste and fraud.
Yeah definetly, I mean during the 1st one, the sandwich, immediatly after he picks Joshuas he starts talking about how what Joshua had added made it better while the original was a good base. Sure there was a small cut there where Joshua could have told him it was his but keep that in in that case, as it is right now it seems like he 100% knows which is Joshuas
I agree that it would be more fun to have a different taste tester who isn't around the set all day. Vikram is wonderful but in this instance how about Josh's wife or mom?
I think this video should have been called: making chefs famous recipes fancier. Because I think making something better does not just mean adding different elaborate ingredients
correct. His versions still look delicious, but it doesn't seem like the added work to enhancement ration is there for this to be practical.
That update to the Julia Child one though, that doesn't seem hard and looked hella good.
Exactly this feels like a bias competition LOL
Totally agree, some of these are just flat out new recipes and creations.
It doesn't but also all of these look better than the original recipes to be fair. Not that the OG recipes are bad but like the sandwich and chocolate games def feel like better versions of the original with slight tweaks while the coq au vin and breakfast one are straight up glow ups (even if the egg one is outright different to be fair)
Beef wellington is the only one that I feel is straight up a fancier version since while potentially better, that one's straight up more elaborate while the rest were either small changes that had big effects, with the egg dish being a completely different dish (but I'd say *less* fancy since it feels like something you'd be likelier to see in cafes and stuff while the OG version of that is straight up some Michelin star restaurant appetizer)
@@Lexicon865 i think the word "better" is given tbh because this recipes are old not many chefs had that much access compared to modern days josh had many thing access in different types of recipes good for him i guess?
I hope you'll do almost like a "part 1.5" where you remake the old recipes but make them easier, you even talked about how many pots and pans the Coq au vin used. Your recipe did only use 1 pot but it also had a lot of extra steps. It'd be cool to see it with one pot and also little time investment
Not sure why, but I feel like, "Leave the classics alone." But I'm glad to see Josh giving a ton of respect to the originals before trying to improve them. And it's huge to have all these recipes. Thanks!
For sure, the video was enjoyable but the poutine and the wellington seemed like a downgrade to me if I am honest. I do have to ask how Joshua's wellington was more tender than Gordon's seeing as he used shortribs which aren't known to be the most tender in stead of the most tender piece of beef. Seems a little unrealistic in my eyes.
The poutine just seems like one of the most confused dishes ever. Stewed carrots on top of fries just seems…bad.
@@filmsarefriends1950I once put japanese curry with carrot, onion, stewed beef, and potato over some leftover fries
that shit slapped
Actually for cooking, i feel the opposite. Never leave the classics alone.
How can cooking evolve if we never let it? You have to mess around with the originals to find something new and potentially better
Wow- his employee picked his dish every time -crazy
Yeah. Definitely unbiased
Sycophant
you want chefs to fly and try it out instead? you want a random street person to be the one who tastes? it can also be what was just convenient. Also all this while its them who have been tasting in this channel so why expect it to be different this time around? if he never introduced his crew and they were the ones who were tasting it, you would have thought its a random person just because they work there doesnt mean they cant have different opinion but ig you cant imagine that since you suck up to your boss that much irl and cant expect someone else to not do the same right? ¯\_(ツ)_/¯
@@Meh2021damn did someone piss in your cereal? Why are you so tilted? his comment is based in all of these but betters josh dishes are probably just set up to win bc it’s better for him his channel his cook books etc, I’ve watched a lot of the but betters & never seen the other person come out on top
@@Uhh16 OFC its a setup how can a chef win against FAST FOOD its a total setup to sell books quite the margin in selling books. The people who buy the books wont ever cook using the book thereby challenging his claims. The people who watch his videos of but better will never cook it and compare it themselves cuz they have blind faith in almighty josh, but what to do I know i eat my cereal with piss in it by random strangers and get angry at idiotic comments
I made a lamb wellington for my parents 40th anniversary recently.
Cooked to a slightly underdone, 5 lamb shanks in beef stock and red wine with cremini mushrooms, shallots, and carrots; stripped the meat off the bone and pressed into a log and then froze overnight. Lightly processed the cooking liquid/veggies with some uncooked morrell mushrooms and then cooked with port until dry for the duxelles.
Made a rosemary and mint crepe (burnt 4 before I managed to get it right which was a new one for me, needs to go super low and slow).
Used venison bacon instead of prosciutto. Slathered the frozen lamb blocks with a very mild mustard and a tiny amount of horseradish. Then prepped as usual for a wellington.
One of the hardest things I've ever cooked but I was super happy with it.
Sounds amazing!
Not sure how I feel about LAMB Wellington. It’s such a gamey meat, I feel like it would overpower the delicacy of the mushroom & pastry. You processed the cooking liquid, which had red wine…in a port? And you ended up with the flavors of mint overtop hints of mustard &…horseradish lol. Ever heard that phrase “Keep it Simple?”
A for effort though. I’m sure your parents loved the depth of a what was supposed to be a very traditionally un-complex dish 😂
@@annaelisavettavonnedozza9607could have worded it nicer, but i agree lol
Sounds insane!
@@annaelisavettavonnedozza9607 yikes you must be fun at parties
"Making Celebrity Chefs' Best Recipes But More Americanized, Complicated, To My Taste and Better According To Me"
The "But Better " is the one that I always return to watch. Thanks for the new video!
I think is a little pretentious...😅 one thing is to make a big Mac better or spam better... but those dishes are perfect. Having said that he did it respectfully
Same! Love to see it.
He knew his wife would tell the truth, that's why he had his henchmen taste the cake, rather than his wife who knows how real "Beatty chocolate cake's" supposed to taste!
#MarriedToTheGameNotTheHusbandShouldntBeReservedExclusivelyWivesOpinionsWivesSupportTheBallAndOrTheChain
didn't make them better, just different
He’s just pretentious and popular. He’s kinda annoying.
Let's be honest, isn't the whole key behind being an Artist to inspire others ? So, I guess the Chef's mentioned here should and would be pretty proud.
W take!
Right? So many folks all judgy in these comments
One thing that Josh does, that most cooking content creators do not do, is cover every little aspect of the process.
The form of cutting a herb,
the danger of adding alcohol to a pan while on high heat,
the multiple measurements of ingredients or temperatures,
substitutions of ingredients,
the love for the game,
so on and so on.
This is extremely valuable for an untrained home cook.
Love This Channel.
Brian Lagerstrom is a favorite of mine for that exact reason!
I struggle with videos like this... As much as I like this channel and Josh's recipes, having the chef and people reliant on him to make a living judge/rate the dishes feels like the tail wagging the dog. I'm not saying Josh didn't improve upon any of the recipes showcased here, it's just so... subjective? Whatever, keep making videos and I'll keep watching.
The but better music is like ptsd in a good way every time it pops up I know it's that time ... but better😂
“Ptsd in a good way” is the funniest description of nostalgia I’ve ever seen 😂
>Today we're going to make this dish, but better!
>Proceeds to make a completely different dish
JEEZUZ. Watching the number of pans & cooking processes for Julia's coq au vin made me think, that's how you cook when you've got other people to clean up. Thanks as always.😋😋😋
Not really. French cooking is generally taught with lots of pans for quite a few dishes. Generally it is faster if you have multiple pans going instead of browning something, taking it out, and browning the next thing. It also is a way to make sure you aren't overcrowding a pan and inadvertently steaming things you shouldn't be steaming. Plus, if you do a one pot version and that one pot has high sides it is going to be more of a pain to brown things compared to a skillet with low sides that is meant for that purpose.
Maybe I am uncultured but the OG egg recipe kind of makes me mad because it's just an egg with caviar and the chef probably sells it for 10x it's worth
Wow, the taste tester picked your recipe again, what a shock. Glad to see he gets to keep his job another day 😂
😂
Did you just call Gordon Ramsay "part of the historical past"? Lmao!
As soon as the first glimpse of your hash brown/egg/lardon/caviar flashed on screen, my eyes got huge and I said “GOT DAYUM!” I’m making that this weekend. And if any restaurant made that I’d order it every time. Great work Josh.
I like the contrasting meals.
Here we have milk in a bowl with cheerios, I decided to up the Auntie and make a Full Breakfast with Eggs, Hashbrowns and Steak.
Whatta you like more?
If there is one thing i absolutly love about Joshuas videos is the fact that he always adds the metric measurements too! This way it is so easy to get great results when following an american chef. Also the food always looks so good🤤🤤🤤
That's not "But Better", but "But Different ", especially the egg caviar one, it's two completely different plates
“We have to respect Julia child” *puts her dish on top of French fries*
Fried potatoes are disrespectful? I feel bad for anyone that doesn’t like French fries :(
@@JoshuaWeissman I guess maybe cause poutine is Quebec's "dirty" food, but he did say fries and not poutine😅
He mastered the art of French fry cooking
in europe especially Austria french fries are literally the embodiment of fastfood xD
@@JoshuaWeissman it’s a sick idea and I’m not saying it’s disrespectful (she’d probably love the idea) it’s just pretty funny
Josh: "I tried to keep it simple..."
Also Josh: "Make this sauce with 92 ingredients."
I feel like Joshua has this complex of being the best, I keep coming back thinking I will see the same guy I used to watch how to make buns and pasta, but here I am clicking off another egotistically maniacal version of him trying to put himself with the greats.
I've rarely seen him critique his dishes and claims they are all perfect or superior to everyone else's. I like his confidence in his cooking but I do agree he's become a bit egotistical over the years 😅
Fun fact: "One of these tools" at 19:29 in Germany is called an "Eierschalensollbruchstellenverursacher"... probably my favorite German word.
So simple, so elegant - like a cloud ☁️☁️
The fun thing is that Not Even every german knows that Word
the German language is a weapon.
@@Filo1337Hans get ze Wörterbuch
Its funny seeing you post this bc I had JUST heard the word a few days ago for the first time in a Short
Thanks for recognising that Brazilian vibe to the Bourdain sandwich. Classic São Paulo sandwich
Just this once Josh lost me with the Coq Au Vin, the dish he made was no doubt a creative masterpiece. But it just in my opinion can never replace the importance and status that a traditionally made coq au vin. Also Josh idk which Beef Wellington recipe you're referring to but in his masterclass Gordon does use crepes. Love you Josh.
I tried making the Mortadella sandwich after you mentioned it in another video, and while it was enjoyable, in my partners words it was a "salt overload".
So to cut down the saltiness, I removed some of the meat, substituted a shortcut slice of bacon and an egg over easy. That and a slice of gouda with the provalone, turned it essentially into a breakfast sandwich. We've enjoyed it so much it is now a part of our regular meal rotation.
Can't wait to try your newest version.
To remove saltiness, you added a meat that has more sodium and an egg?
I’m convinced Vik is paid off to choose Joshua’s cooking 😝
You put so much time into each video and it shows! BRAVO! 👏🏼❤
I love adding a spin to classics, and I think you killed this Joshua!!
i kind of take issue with this episode bc a fundamental rule of bartending is if you can simplify a drink to it's most necessary components then you have a good drink. extra flavors are cool, but the fundamentals is what matters
Thank you for doing this. I have been waiting!!!!
Have to say I never tried Coq au Vin but my mom used to make a way simpler chicken recipe with beer instead of wine. Now I crave that. Thanks, I guess?
While watching this video I was thinking of making some of these more complicated dishes myself. Whew! That's a lot of work. But then I realized you're not only making the original version but creating a new version and making that one too. I'm impressed.
we need a 30 min collab video SO BADLY
"I'm gonna keep it simple like the original." *adds 9 ingredients to a sauce*
Super cool that the guys you pay keep saying your food is better. That’s the content we love
It was so cringe every damn time.
So Josh's improvement is to make a different dish almost entirely.
They look good, but they aren't improvements on the originals. They are simply different dishes.
This was great episode josh. At the end talking about old recepies made me think you should try to do a colab with tasting history. I bet you two could do something really fun
I know your success speaks for itself but you’re absolutely killing it, Josh. Great content.
These are they type of recipes that people make on master chef and get yelled at for messing with the classics 😂
I like how Josh says "if your gonna do all this just also sous vide it" like I just have a sous vide lmao
Always worth the watch. Always can be Greater. Thanks Josh.
Next video: the Great Depression meals but better
As a french canadian, i think it's the first time i see a poutine outside of québec that actually looks good.
I want it !
The sauce looks good (although it's not a traditional poutine sauce), but those fries and 4 pieces of cheese looked sad.
@@aleigor450Well could use more cheese but to me the fries looked pretty decent.
As a french canadian as well, it looks good but it's definitely not the first coq au vin poutine!
@@xaviermaillouxgosselin1804 Yeah, they make lot of crazy stuff during poutine week. I've seen some wild stuff, not a Coq au vin one tho but wouldn't be surprised if some restaurant made it for the event.
@@KheirozenOutdoors exactly! There was a coq au vin one in Quebec City last year for the poutine week
I usually avoid long recipe videos. But yours are addictive. You’re an amazing presenter. Very entertaining and educative❤
Thank you for all your work Josh and team!
Yeessssssss
But better series is back❤❤
Just the mention of Anthony’s name made me tear up. He’s been such an immense influence on my cooking and life in general. Forever missed. 🥺
Normal person: This is a childhood favourite of mine, my mom used to make it all the time.
Joshua: This is a childhood favourite of mine, I used to make this to my mom all the time.
God bless you Josh. Thanks for helping me severely improve my cooking. Let the haters roll off man. Keep doing your thing. 💪🏾
i get that the show demands "but better", but after Joshua was carrying on about making the Coq Au Vin simpler and not with three freakin pans i was _really_ hoping that would be the actual recipe he did 🥺
He got that recipe completely wrong too. The whole point is to use old rooster meat and make it tender, hence the strange cooking method and multiple pans.
Your cookbook was delivered as i was watching your video, i have just finished reading the texture + flavour... section and I love it. I can't wait to make that Italian hot chocolate!!
I think this was the FIRST "But Better" I've ever LOVED. Great idea.
I hope Gordan sees this video. "Sweetheart, I'm coming for you."
Gordan is the one chef I have always wanted to meet. I have cooked a few of his recipes and loved them. A lot of my cooking is inspired by his way of cooking.
First Guga then Josh?! I’m salivating🤤
To be honest Vikram clearly knows which one is which because what soup has french fries
Cooking the welly meat Sous Vide is hands down a win, I do that for my regular welly - only i use a tritip, sous vide for 6-10 hours- So much tastier than the filet.
Thank Goodness that this The Better Series is done in 30 minute so it doesn't feel too rushed
You didn't make Anthony Bourdain's sandwich better, you made a new sandwich. The point of that sandwich is to be easy and quick, and yours is neither.
It look like he made a Reuben
Josh = Colonel Sanders
Vikram = Trunks from DBZ
I just can’t unsee it.
Lmao 100%
I love that you took on that cake and said what we all wanted to! More salt required!
The fact that Joshua needs to add a tons of ingredients and process to these recipes really solidifies that they are perfect in their own way and it is HARD to improve on those recipes.
Really made me appreciate the original recipes.
I used to hate Vik, but his flavour profile breakdowns are actually extremely precise and you can almost taste what he's describing. Like it. Like it a lot. Nice one, dude.
Sorry you used to hate me haha, but much love thank you! I appreciate it!
If Uncle Roger made a video like this, all he would do to make things better is just add MSG lol
But better? This time it’s definitely “but different”
What I noticed is that, the originals are more straightforward and easier to make, meanwhile enhancing some of these adds up a lot more work, which can be difficult to make it happen on restaurants due to time management
I love your videos Joshua weissman 🎉😊
that chef JG remix was one of the best things ive seen in my life i am salivating and want to make sure i don't die without making this
having taste testers that don't eat caviar or coffee is peak youtube content creation. also I'm pretty sure we've run out of josh's chef chops when his answer is to add mushrooms for umami to every dish (looking at you, shirodashi thanksgiving gravy)
Thank you for putting all measurements also in grams. Not only because of metric system, but also because I think gravimetric measurements make a lot more sense for measuring solids than volumetric measurements.
Id love to see you and Nick DiGiovanni in a Wellington cook off having Gordon Ramsey judging.
Please collaborate!
@GordonRamsey
@NickDiGiovanni
ive missed but better so much, glad it came back in a way or form
Joshua! My gf meet you the other day when you bought bagels from her work. I had left early and didn’t get to met you, so sad. I love your videos and try to recreate a few things, still working thru your first book! Trust me I don’t just watch lol. Much love.
I love your cooking videos so much Joshua! You taught me so much about cooking and food that I want to open up a cafe someday in the future. I love watching your “But Better” series and single recipe videos so I hope you do more of them. It would be wonderful to see you do more “But Better” videos on cooking fast food and restaurants’ dishes.
Am I the only one thinking that “updated version” of a Bourdain is a blasphemy? 😂
Agreed. Don't mess with the Brazilian mortadela sandwich! BTW, be sure to watch AB in Brazil discovering this deliciousness.
GBD all day! Thanks for the fun video as always
Just want to say that I love the fact that you add the metric measurements as well. Converting is never fun...although, some conversions I know by heart now, just not some of the weight ones...
I'm sure us Bourdain stans are proud of you sir, you built upon it without any insult, if anything, a great compliment. I'm personally happy to throw a splash of siracha and just a slight glug of worsht to the mayo.
J: "Say mine is better or you're fired".
Fr XDD
Gotta say Josh, that cake layer didn’t collapse when you slapped down the frosting, it fell in the over, check vid at 15:45, you can see the front layer is dented already
Ina’s recipe specifies that the centers will indent and are soft based off her recipes. When I threw the frosting on top the tender center it indented even more. It doesn’t require a mathematical scientist to figure this out.
@@JoshuaWeissman oK, I’ll agree partially with that, but on the other hand, it also doesn’t take a mathematical genius to figure out that you don’t slam icing down on a soft centered cake.
@@grendal1753so you admit you were mistaken, you lost dude lmao.
@grendal1753 mission faild, you’ll get em next time
@@JoshuaWeissmanmathematical scientists man
Josh attempting to say Worcester Sauce always gives me a smile
Love But Better ❤❤❤ Thank you for bringing it back
"I tried to keep this simple"
And failed.
I am going to school for neuroscience, salt is extremely important for your brain so you evolved to find things with salt more favorable even if it doesn’t make sense for the flavor palate of the food so long as it isn’t overpowering.
But just about every chef I've watched has said it's not for the flavor of the salt, it's that salt enhances the flavor of the *food*. (Brain enhancement separate issue, of course. 😁) So it basically *is* for the flavor palate of the food, right?
I feel like there ARE recipes that cannot be improved, but those are hings that are "perfect in their simplicity". Anything else is free game to me.
I love how Josh really takes care to avoid criticizing those legends and their dished... then the dude tasting Jean-Georges's caviar dish is like "this is so one-note" :D
For once i wish one person on camera will talks shit about joshuas food. I for one have lots to say about what u have made in regards to the caviar egg dish.
Also the wellington. Just nah.
I think as others have mentioned, lets just add lots more ingredients, and totally change the recipe. The coq au Vin was a poutine not the same at all and the eggs were a breakfast even his staff said it was a great breakfast. I like the channel but this is just take a wonderful recipe and add lots more ingredients and change the ingredients and say its better. No doubt lots will disagree but we can all have our own opinion.
I've been tweaking a variant of that chocolate cake for 7 years - my advice 1. Swap oil for salted margarine to give more of a butter like taste/creamy texture 2. Bloom the Coco powder, vanilla and dash of extra salt by putting them in a heatproof jug then pouring the freshly brewed expresso coffee into it to mix prior to combining with rest of ingredients. 3. Rough chop half a block of dark cooking chocolate and mix into batter (for brownie/chop chip cookie vibes). I only bake it as 1 cake and rarely bother with frosting but basic chocolate frosting with chocolate covered coffee beans and a dash of salted caramel chocolate as a topper is a win win for a special occasion.
Joshua is 1 of the best chefs coming to ideas, techniques and cooking 👍
would be interesting to get in some judges for such comparisons which are not working in the same crew behind the camera ;) :D
Yeah there was no point to a blindfold for that taste test, since the bread was visibly and texturally different. He could tell from the moment he picked it up
13:08 Despite the spelling, it's pronounced without the A. Betty's Chocolate Cake. The best there is
Josh doing the most like usual you should do a recipe with only a few ingredients.
What about a future episode about "what do I do when something has gone wrong with my recipe"? For example, with recipes that require softened butter but you're on a time crunch for some reason, how do you get that on the fly, or something along those lines?