The Eggs Benedict Challenge ANY% SPEEDRUN
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- Опубликовано: 25 авг 2024
- Mother Sauces Ep9 : The #EggsBeneQuick Challenge is officially out ! Here are the Uncut version of attempt #3 : • 04:01:39 Eggs Benedict... and the traditional version • The Cornerstone of Egg...
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Hollandaise Sauce, Poached Egg, Canadian Bacon and English Muffin : The traditional Eggs Benedict recipe takes 42 minutes to make. Mine is 10x faster. It just require a bit of practice.
For hollandaise sauce or for poached eggs : Make sure to always use ultra fresh organic eggs, and if you're a bit on the sensitive side, you can cook them all the way through (about a minute in the microwave)
Link to the Eggs Benedict Gantt Diagram (DONT ASK TO EDIT IT IN GOOGLE DOCS, INSTEAD FILE/MAKE A COPY and EDIT YOUR OWN )
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Salut,
Alex
Me: can't plan a single project
Alex: makes Gantt chart for Eggs Benedict
You can plan, but you don't
@@zhorky oh oh oh ... so true... plans come and go... never get started ... sometimes we need a jump start ;)
I feel so called out, since I really should make a Gantt chart for a project I'm working on
@@lazarjovic9948 DO IT *insert gif*
Hahahah my concurrent programming experience is really coming thru here!! Who knew!
A chef, saucier, electrical engineer, eggs benedict speedrunner... what's next for this brilliant Frenchman
Emperor
This comment doesn't have enough likes
Iron Chef 2.0
He’s a French guy cooking
Invading Russia in winter.
For your next runs Alex, heat the skillet up to max temp, and then turn the heat on and off every 2 seconds. This lets you perform a glitch to skip the bacon. It’s frame perfect though, so it might require some practice.
Underrated comment right here lmao
I'm down to speed run this.
Yeeeees
IS THIS A SHOKUGEKI
I'd love to see a shokugeki between you two
@@jinsai8064 I honestly think Alex wouldn't stand a chance. Not speed or taste wise. I can tell by looking that the taste of his Sauce Hollandaise is nothing more than mediocre or average. Yes, yes, I know it's a speedrun but I don't think Egg Benedict is ment to speedrun at all. This is just a waste of ingredients. Sauce Hollandaise should taste... royal? Or like it is made out of gold? You may don't understand what I mean but I just have higher standards i guess. Probably because 1 floor beneath lives my grandma already cooking my whole life for the family.
@@therealKrak Considering you've no idea what it tastes like I think that's a fairly arrogant assessment.
Yeah, speed isn't always good, but to say that some dishes aren't "meant to be speedrun" is to assign some sort of magical thinking that is unbecoming of a chef.
Food isn't holy.
"I'm a mad person, yes, but I am not a lunatic," has the same energy as "I may be dumb but I'm not stupid."
I vibe with these energies.
Makes total sense too.
I might be crazy, but I’n mot ackejeroiabspt.
Lunatics do well on RUclips, crazies can dream...
no
Sometimes it looks like: "We locked Tony Stark down in a kitchen and that's what happened"
I can see Obediah Stane looking at the other contestants saying: "Look what Tony was able make an express Eggs Benedict with a bunch of kitchen scraps!"
This comment made my day
@@AHG1347
Obediah was ranting at the guy that stared in a Christmas Story. Of course he is not Tony Stark, he is Ralphie.
@@ethelredhardrede1838 Didn't know that was Ralphie. That is my favorite Christmas movie of all time.
"You'll shoot your eye out kid."
@@AHG1347
Yes he still acts and produces. He is in the business. He was also and executive producer for Iron Man. That one I had not noticed before. He mostly does TV production from what I can see on IMDB.
"I'm a mad person, yes, but I'm not a lunatic!"
Love this channel
L U N A T I C~~
Speaking for french chef (most of them), we are all crazy 😂😂❤️
[eggsplosion in microwave]
"i'm sure this is not what you eggspected."
um no sorry, alex, it was eggzactly what i eggspected.
END ME
I thought it was eggshellent
@@ryansanagustin6553 i was not eggspecting that good of a yolk
Amith Yedavalli I’m eggstremely glad u like my eggsample of a good yolk. Sometimes, this kinda thing sorta scrambles my brain
Eggstraaaavagaaantly eggsquuuiiissiiiitteeee!!!!🤣🤣🤣
Did you really just made an "Egg Benedict Speedrun" video?
Very nice.
*EGGS BENEDICT SPEEDRUN any% **4:01*
@@olivia6632 no mayor glitches
Highlights:
• Uses nuke trick on butter and then an egg.
• Vinegar setup for poach skip. Doesn’t even need to boil the water pot. So smart!
• Classic blender warp, one of the most dependable emulsion strats. Marathon-safe.
alex workin on his eggs bendict %
Add another pan and a 2nd microwave with pro-programmed times, tool to squeeze lemon more quickly, vinegar in a squeeze-bottle and better positioning, bread knife for the muffin. I think this time is beatable.
this mans is speed running cooking, any% eggs Benedict
Any%? He actually includes optional stuff like the garnish, it's more like 102%
@@spacenomad5484 100% Would be doing it the traditional way, any% is using the blender method et cetera.
@@noob19087 this guy speedruns
dang i was just about to say that hahaha
@@noob19087 The traditional way is the glitchless category
You could make this a series easily. Like Joshua Weissman’s “but better” series only it’s “but quicker”
You should patent that idea because he just might do it haha.
Ethan Chlebowski does something like that, I think his series is called "Meals you'll actually make"
He could call the series "but butter"
Why not just leave the speedrun title instead of a ripoff? lmao
Joshua Weissman boof
Alex: it takes two days to bake a sourdough bread
also Alex: just use a microwave to do your eggs benedict, it's much faster!
well, fermentation is like growing a baby you know, if you do it right you just wait
@@miguelvidal5778 and if you put it into a microwave the whole thing is over in seconds.
@@PartikleVT BUT IT IS A WAR CRIME
Because physics and chemistry exist.
@@PartikleVT over as in dead and completely failed
Alex: is a chef who could work in a 3 star restaurant
Also Alex: EggsBeneQuick
2 stars at this moment.
Alex can work in a 3 star restaurant if he wanted to, but at lowest caste level. Maybe busboy at the current moment
alex isnt a chef, he’s a cook. even he has said so in past videos.
he isn't a chef, he is a cook
an electrical engineer who is addicted to cooking to be exact
Professional chefs have to be quick too. Even more so than a home cook.
"I'm gonna eat these eggs benedict until I DIE, basically."
You say that like it's a bad way to go.
It's certainly not very healthy, it's full of "bad" cholesterol.
@@InXLsisDeo
Sigh.
@@InXLsisDeo this bad cholesterol not really exist, it’s based on an biased statistic to sell medicaments.
How ever It’s quite interesting to see how many doctors even today not informed enough, especially in USA, where this old study came from.
Best regards
yo he didn't even phase through walls for this run, impressive.
Summoning salt presents the history of the eggs Benedict any% speedrun world record
I need this in my life
I can hear the music already
Oh yes.
Imagine a bus...
"ALEX WAS ABLE TO BUILD THIS IN A CAVE... WITH A BOX OF SCRAPS"
Well I'm not Alex.
Is this an iron man reference?
check out the slingshot channel lol
A man of culture I see.
I got that reference *insert cap face*
Alex your mother sauce series has inspired me to try my hands at sauces.
Cooks are before everything sauce makers
@@daraygona7058 😂😂
It inspired me to put my hands in sauces. It is largely not recommended.
It inspired me to put my sauces at hands. A plate works better though.
I did my first fish stock because if Alex...
Holy hell! Alex, you are amazing. Using your techniques and a couple hours practice the night before, I was able to make my wife eggs Benedict perfectly for her the morning of her birthday. It was historical! Thank you for such awesome, practical and entertaining content.
The subtle immaculate tints of humour really gives this channel the qualities of relaxing to watch as well as entertaining. With the addition of precise and high quality camera footage and editing. Well done Alex!
Alex: *puts egg in microwave*
Me: that's gonna explode
Egg: (explodes)
Alex: "I'm sure this is not what you expected"
me: it was exactly what I expected.
Yeah, years ago I did the same and the microwave died of it ^.^
Yes... I learned a similar lesson the same way.
"wait, is that still in the shell?"
"Yes..."
"You can't do that, it'll explode."
- Egg explodes concussively -
"Oh."
I have heard that it helps to poke a small hole in the top of the yolk before mic'ing.
When I was 8-9 I was unlucky enough to be inspecting my egg when it exploded. "Egg on my face." is a polite way to say I learned a lesson.
My sister put an egg in the microwave, in exploded AFTER she took it back, there was a mark on the ceiling for years.
Light the skillet, brown the meat.
Start Melting the butter
Prep the egg
Slice muffin, add to skillet
Prep the blender
Place egg in microwave, remove butter
Add butter to sauce
Use spatula to flip meat, immediately move muffin on top of meat, plate muffin/meat with spatula
Plate egg
Sauce egg
Garnish
Time!
Move microwave left of hot plate so the door is not in your way.
Move blender closer to microwave to make station more compact, save foot steps, shorten reach, save time
Salute!
Please do not light the skillet. Please light the fire under the skillet.
You forgot prepping/chopping the garnish as a step somewhere
Saving this comment to help me try at home. Thanks.
@@andrewmartin2567 I couldn't decide. If it isn't part of your _mise en place_ it could be wherever you can fit five seconds of chopping. OR, you can cheat. Use your scissors and cut your garnish directly to the plate.
@@troyh544 Alex really has something, using the Gaant chart in the kitchen. I've built many buildings that way. It is more similar than you might imagine.
Overall, my timeline gets you from A to Z, but some steps are dependant on the start of other steps or the finish of other steps.
The biggest challenge for the home cook is to bring a complex meal, such as Thanksgiving turkey dinner with all the trimmings, to the table with desired doneness and proper serving temperatures, given finite resources.
Gaant would help you backtime, organize dishes that can share the oven at particular temperatures and help you sequence the tasks. Whether you do it in your head, with software or with 3x5 cards on the white board it is a useful tool.
This is like watching real life Food Wars' Soma Yukihara practice his dishes
Thank you for this Alex, I'm a big fan of eggs benedict, but avoided making them for myself because of all the work involved with the hollindaise. can't wait to try this out, shouldn't take more than an hour!
This is what it feels like, when cookbooks say "easy / 4min. First step: raise a chicken" :D
The Escoffier version of the Hollandaise sauce (that we can see at the start of the video) is a little bit more complex than Alex's version. It says add one spoon of water to 5 eggs, then add the melted butter the same way Alex does, but also add 3 or 4 spoons of water by small amounts while beating the sauce, to make it lighter.
You need a fertilised egg n an incubator to hatch that chicken first.
@@ributsuria wait how do you get fertilized egg in an incubator if you don't raise a chicken first?!?!
@@SamsonGuest from Jurassic Park?
what the video is about in short: Speedrunning Eggs Benedict 100% Out of bounds (using mixer and microwave) compared to speedrunning Eggs Benedict 100% normal
Nah, if you take each action as milestones, then instead of Out of Bounds, you'd get a any%, since skipping the Water Bath mixing boss is just too far from th original route.
For it to be 100%, gordon ramsey needs to be in attendance to judge if the final product is presentable.
@@rich1051414 This definitely needs to be tried by some speedrun pros. See if they can optimize their ingredient positioning; maybe even multitasking.
I think 100% percent would be a full course meal, This only one dish. So I would named it Eggs Benedict
"As always we start with the ingredients uncut, otherwise I could always start with a pre-made hollandaise. WHO AM I TO YOU?!"
I love alex so much.
Microwave / blender Hollandaise sauce.
You have literally just changed my life.
Why did I not know this before?
“Alex, it’s Roger Bannister… I’m tying my shoes and I’m a mile away, start the Eggs Benny, I’ll be there in 4."
Cuisine is about maintaining the taste and love at the highest without being tied to outdated technique
That is Geek cuisine.
Eh, just have fun with it. Life's too short to care about shit like that. Unless that's how you have fun of course
Ha ha ha, you've not seen the comment section on videos of "Italian" recipes, have you?
Here's a highlight.
"THAT'S NOT TRADITIONAL!!! YOU ARE DESTROYING OUR CULTURE!!!"
@@notahotshot
He is French, he cannot be destroying Italian Culture unless he leads an invasion. A military invasion.
I feel you need to become a comedian, just cause I love watching your videos, and the laughter I get with your videos is what always makes me coming back for more, along with the learning and everything else, Alex you are truly a great learning experience for everyone. Thank you
Timer; 4:20
Alex; "That is an amazing timing" *munchs*
Me: 👀
he should've titled the video "Eggs Benedict Any% Speedrun World Record"
100%
he renamed it lool
I see a new series in the future: "but faster"
joshua weissman : BUT FASTER *smacks table* we are going to make *reverb* EGGS BENEDICT
@@gilberteffenlie9146 like his "but better"
“I don’t want to betray Eggs Benedict...” Good one, Alex.
Speedrun comunity: Lets speedrun cooking mama!
Speedrun comunity 2 weeks later: lets speedrun real cooking!
Whats next I wonder
becoming head of state any% speedrun
Speedrun sleep? Speedrun life?
speedrun sandwich from grain to bread glitchless any%
Speed run 🏃♂️ life its self lol
@@fadhelahimanwidayanto2409 that would be something How to make everything would do
Can't wait for SummoningSalt to make a WR progression video on eggs benedict 🖤
Thanks for the viedeo! I always appreciate a more scientific approach to cooking. I have to make one remark though: Your hollondaise is a bit runny, in my view, which is presumably because of the blender. I don’t know why, but blenders make sauces runnier. Do you know why? However, your sauce will taste much better than the classic version because of the butter solids. Usually, these go rancid quickly, which is why a classic hollondaise can be stored for longer. Oberall, the classic version was made for professional kitchens. I think we need to adapt the recipe for home cooking.
Personally, I can recommend the Julia Child way: put a pan on an electric stove (a Bain Marie was usually used, because the heat of a gas fire stove can create hot sports. An electric stove heats slowly, which is perfect for hollondaise.), whisk the eggs and the "reduction" or whatever flavourings you would like to add, and put in butter, piece by piece, until you get the desired thickness. It is a more hands-on approach but creates a thicker, voluptuous sause.
Anyway, cheers for the video!
Maybe we can use a mix of melted butter and room temperature butter in the blender.
Damn Impressive he didnt use the Hollandaise wrong-warp to teleport at the end of the meal. Thats where you whisk the eggs while equipping and unequipping the butter, the game doesnt register your location and then you die and are respawned back at a later save point where the eggs benedict is done. Impressive run for glitchless!
I came in on the middle of this but one of the ways to make a perfect way, is to take a coffee cup or tea cup. cut cling film (plastic wrap) and line your cup. Drop your egg into it , gather the plastic film and tie a knot in it Then drop into a pot lightly simmering with water. Weather it's in two minutes, three, or four. Depends on whether or not you like runny yolks (I don't)/ Also, I made hollandaise for several years on a bain marie until my supervisor comes out with a recipe that she wants me to teach the students in my class. (I taught cooking lessons at the culinary school to regular people off the street. When I saw the hollandaise sauce recipe was being made in a blander...I went nuts...after the years I had doing it the harder way, she finally showed the easy way . She said it helped me to keep my skills I learned in culinary school, but now she was giving me an easier way, sort of as a gift. LOL will take you on any time, but with one caveat. The english muffins must be freshly made by both of us.
This mad Frenchmen is speedrunning breakfast...
I hope you are putting this up on speedrunslive
That's what I'm think. The speedrun cooking is the perfect opportunity to start occasionally live streaming of cooking speed runs.
He really should do that.
With a little bit of luck it might create a lot of attention.
"I may have pulled it out before 4"
-Alex 2020
Still two seconds longer than my record.
“If that we’re a line of code, it would explode.”😂😂😂
This video should be entitled "Eggs Benedict 100% Glitchless Speedrun 4:01.39"
He didn't make the muffins, so it's any%
exploding egg in a microwave,.... was exactly what I was expecting. had it happen to me when working at a bar, a guy wanted his pickled egg heated up, I Know I know 1st who eats pickled eggs and 2nd why would you want it heated.
They're a good beer-drinking snack, along with some pickled cheese.
@@colina1330 also goes well with some pickled beer
@@stratos788 gross to think people can drink regular unpickled beer.
@@armLocalhost I can't believe people still drink beer when they have perfectly good pickle brine just sitting in their fridge. Disgusting. Get on my level.
@@colina1330 you can actually drink pickle juice at turkey
This Hollandaise sauce idea looks so great! I almost ran to the kitchen to test it, I just was so excited for it that I forgot that I have COVID and can't taste anything :D
Thanks for the recipe and testing, will pin the video until the better times for my taste buds haha
Get better!
Cutting down from 42mins to 6mins? Thats a 700% cut, 7X faster is already a win in my books. Good job Alex! :D
This man just started a speedrun category for eggs benedict...
12:20 - that glasses adjustments while saying “about 10 times faster”... freakin love your videos man! Trying to pull this out tomorrow morning for the wife and myself :)
This is Asian street vendor level speeds. New business prospect?
Indeed. Even you can make the franchise out of it.
Facts, the food carts around here have sick turnaround times.
When a masterchef ask his guy to do this, and they fail miserably, he will shout, "Alex can do it in a cave!"
This is underrated comment 😂😂😂
"Alex can do it in a cave! With a blender and a Microwave!"
@@MaxximusRadimus i read it in the frustrated voice and everything
I think the Hollondaise method comes from Kenji Lopez-Alt. Y'all should give his channel a watch as well! I love the way Adam, Alex and Kenji approach the dishes a scientific way, while still respecting the "traditional" methods as well. They put so many new and - might I say - revolutionary methods of preparing dishes out here, it's totally free and anybody can recreate it. Thanks to all three of you for improving my cooking (any I'm sure many others as well)!
"Must be Eggs Benedict, not Eggs Bened-ish". Thats actually hilarious
This man speedrunning eggs benedict
Whats up Alex? Bro you just made eggs bedadict in like 4 minutes but on top of that it was all from scratch. Had my mouth watering for sure and your organization skills are indeed on point as always. Doesn't really matter what the topic is I just love watching and learning little tricks along the way. Thanx for sharing man.
You just created a new speedrun category of Eggs Benedict Alex%
Restaurants be like: "go hire or kill that man, he's gold or death to our business!"
So much respect for that out of box idea Alex. Make speedcooking an own series.
Abo ist drin, Grüße aus Deutschland ✌🏻
"i'm also an engineer who likes sometimes to over complicate things". Wait, this is not "Alex, German guy cooking"
German engineers over simplify everything, but it is an easy mistake to make.
@@brettmajeske3525 BMW engineers once installed a system onto their cars to solve the non-problem of the clutch pedal releasing lower and lower as the clutch plates wore. So that the clutch pedal released at the same place every time. It was problematic. Engineers like to design solutions to problems that don't exist, German ones especially.
@@brettmajeske3525 they oversimplify things to the point of making them massively more complex
@@BluestedSRT4 As a german, I agree. Not only engineers though, we simply like to have solutions for non-existent problems
@@finneh6145
", we simply like to have solutions for non-existent problems"
Such as Chlorine Tri Floride. Which only created problems till it was used in the semiconductor industry.
And it is still BLEEEPING dangerous.
You have to make a series out of this. I think me and a shit ton of other people would love to see quicker versions of our favourite meals
Oh Alex! What have you done? This totally works.... comes out great. Life changing. 🔥💜
i have never in my life been so early for a vid, this series is just increadible TRULY inspiring
It’s spelled “incredible.”
Ik. I made Benedict today.
Judging by the color the eggs aren't as cooked as they would be in real hollandaise sauce. I'd imagine that's what causes the runny consistency and probably not even remotely the same mouth feel. That said, very impressive.
The blending and aeration changes the color.
Happens with mayonnaise as well.
ALEX PLEASE READ THIS!!!
Hi Alex, do you know what is your single most important contribution to humanity? INSPIRATION!!!! I love your drive and ambition, you my mad Frenchman are a modern genius! I was watching your videos years ago when you were starting and now look at all the things you've accomplished!! You are the same guy that hacked your ovens self-cleaning feature to make authenic Neapolitan pizza at home!!! You are a treasure to mankind and we all love you bro!! Thank you for what you do!!!!!!!
I see the mise en place and cleaning are out of the clock...
Suggestions (for Alex or whoever accepts the challenge):
-Melt butter and cook egg simultaneously (you either get them out or place them in at different times).
-You could also adjust the quantity of sauce, because that's too much for just 1 serving. Less butter and a smaller egg (chicken or not).
-If you place the butter and the egg at different places in the microwave, and adjust the amount of butter for a smaller egg, you might not need to juggle with the microwave as suggested previously.
-You seem to fire the skillet first, provably because being cast iron it takes a while to heat. There are several ways to tackle this: Use an aluminium skillet so it's more immediate response allows for flexibility in the schedule; use a toaster to cook the bacon and the muffin simultaneously; use a skillet with a "rib" so you can cook both things simultaneously; or the most brave/dumb of the bunch, wrap the bacon on aluminium foil and to the toaster it goes (and forget about the skillet entirely).
Sorry I couldn't come up with anything better.
In the earlier version of Auguste Escoffier's books hollandaise was indeed listed as a mother sauce. Oddly it was removed from that list after he no longer had any influence on the text. (He died.)
Also you have to remember that this is only an individual egg, if you were working on multiple eggs, I'm sure you could bring the average egg lower !
The sauce shouldn't scale linearly with the quantity produced, and the same should apply if you use a pot of boiling water
Seeing a (Any% Speedrun) tag on this video gave me physical whiplash and i saw like a mirror of our world with everything duplicated
definitely awesome and why you're one of my favorite youtubers man
"Dad, we're hungry, can we please have breakfast already? :( You've already made so much food"
"NO! These eggs were done in FOUR minutes THIRTY FIVE SECONDS, I need to be BETTER I need to be FASTER!!!"
The way he speaks is just so nice
How does he speak english this well like damn
@Alex, I've failed sooo many times using conventional method (with water bath, mixing by hand etc.) but your method saves huge amount of time with much less hustle! Thank you sooo much!!
Thank you Alex
What takes me over an hour usually
Now will be faster cant wait to try it
You're a madman!
And with madness comes genius.
Sometimes...
Rocket Fast
Alex, thank you. Something about your videos puts a smile on my face.
Alex, tu es vraiment un grand malade!...Mais tu assures! à chaque vidéo je n'en rate pas une miette et cà fait beaucoup de bien. Merci!
I use the older method, and it takes 15 min. Then the wife stays in the shower thinking it will take an hour. So we get room temp Benedict. Gotta work her into the math...
Alex, really want to try the poached eggs in microwave, but I would like to avoid the whole exploding egg part, can we get more details on how much you used of each ingredient and microwave settings?
Do a web search for “The Easiest Way to Poach Eggs Is in the Microwave” by the website “myrecipes.” Pretty sure he got the method from there (it looks just like what he is doing at least, using vinegar and water).
Do more food speed runs! This was amazing and so accessible. I’d love to see RUclipsrs and subscribers attempting to beat your speed runs in a challenge format.
This. Is. Too. Awesome.
Love science and food? This is the perfect channel for you!
Who gonna do the TAS so we can see what glitches Alex can use to break the 4 minute barrier
"I gotta keep eating these egg benedict till I die".. I mean, sounds like a decent death
I know....and now I’m hungry. And my lazy ass is like, “but I don’t want to mess with the blender.”
Shiiit, now I have to invest into a microwave. But the video was just perfectly what I not knowingly was waiting for. Holy fast egg benedicts, that was exciting to watch! Thanks Alex. :))
That is awesome Alex! Hugh success! 🙏
When microwaving small items avoid putting them in the center of the microwave. The microwave is full of hot spots and the center of the platform only rotates, it doesn't move around. You can easy end up sitting in a hotspot almost permanently.
Put small items right on the edge of the platform so they move in/out of hot spots as fast as possible.
Might be a good challenge to prominent cooks out there like Gordon Ramsay, Jamie Oliver, etc. Would love to see their video answers!
F*ck yeah! 10x faster sounds pretty good to me! Great job Alex much love from Canada 🇨🇦💙
This video was so fun Alex, holy benedicty! Merci à toi
So basically he's asking us to engage in his kitchen speedrun mania xD
You say that as if it were à bad thing...
This is blasphemous, I love it.
Why doesn't it have a couple of million views...
You are awesome Alex
I am completely enamored of your kitchen!!
Alex: *uses computer to optimize planning*
Moms w/multiple kids: “Hold my beer”
6:25 "... shall we?"© 😂🤣
You deserve a lot more likes!
:))
@@sanferrera haha ) thanks, bud 🙌🏻
I love how often you resort to math, you don't see this in many cooking videos. E.g., equations and systems of linear equations in your chocolate and omelette series, angles in your sharpening series. As you may already know (optimization of Gantt charts is all over the place), the combinatorial optimization problem you're considering here is a variant of the job shop scheduling problem, first studied by Welsh and Powell'67, and improved on by Leighton'79, Brélaz'79, Ilani et al.'16, etc. I've had students obsessed with cooking that despised mathematics, and you would've done a better job for sure. Thanks for your work! Greetings from Catalonia.
-"From scratch"
The Muffin :" Am I a joke to you?"
Watch this at x2 for the fastest experience.
The tech nerd in me: Right around 4:43, wonder what's printing back there?
Curious though - how does the mise-en-place and cleanup compare between traditional and BeneQuick?
There was no mise en place here right (but a lot of equipment).
@@JBergmansson I meant about setting up the equipment, ingredients, etc. to get to where Alex could make a 4:01.39 Egg Benedict
@@JBergmansson yes there was mise en place, taking all the ingredients out of their packaging, aligning the chives, breaking the egg shells etc etc
@@pizzagorgonzola I guess you are right, yeah. Although I don't think Alex broke the shells beforehand.
I didn't think the arrangement of ingredients was that elaborate, but sure, it would probably take a couple of minutes to take out from storage.
Bravo Alex, I can see that tastes amazing, but..... Cut English muffins!... Teased apart by hand gives the rougher superior testure...... Lol.
Great work brother.
As an engineer/project manager myself - nothing makes me happier than a great Gantt-schedule 😍