Recreating Aarón Sánchez's Chiles Rellenos From Taste | Reverse Engineering | Bon Appétit
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- Опубликовано: 24 янв 2022
- We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Aarón Sánchez's chiles rellenos with vegetable picadillo. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize and reproduce the complex layers of flavor while his eyes are behind a blindfold?
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I wish you guys would still show a clip of Chris reacting to a video of the chef preparing the original dish like you used to! There was always some gold in that.
Yes that would be good. And I’d like to see clips of the chef watching Chris make their dish.
YES
This was most definitely the hardest one I have seen. this wasn't a question on what "cheese" is in something but what is the style, technique, and ingredients of an entire dish. a lot of the ingredients he used are in the realm of traditional mole and once he went down there the difficulty was immensely harder. good job
Watch Chris recreating Roy chois tacos. That was brutal lol
@@branmanmanhaha another brutal one, at least he passed with a B+ and if it wasn't some of those odd ingredients like mixing, kiwi, sesame seeds in Carne Asada it would have been an A.
@@branmanmanhaha is nis not nonononn
A good addition might be to allow Chris to hear back what he says while tasting the dish. He tends to forget a couple of the correct things he picked up on initially; when writing the shopping list, and memory isn’t meant to be part of the challenge.
I agree, rote memorization is not the point of these challenges. Let the poor man hear what he was saying.
He has a notebook though? i mean i get your point
@@Erksah68 he isn’t writing while blindfolded though
This is SUCH a great suggestion!
i’m pretty sure his team writes down what he’s saying during the tasting, i’ve seen an episode where he asks someone if he’d mentioned black pepper earlier
Chris, this was one of your hardest challenges. Even if you don't get it all right, we (the viewers) still love to watch you do it. Its okay!
Agreed!
Me: "Hey Devonn, can I borrow $50?"
Devonn: "Hmm...the best I can do is $49"
It's like he just refused to agree with Chris 🙄
for real! so rude
So ridiculous?!?!?
the disrespect
In this case it’s more like $49.50 since the score is out of 100. The ticky tackiness of docking a single point as if that is significant is absurd.
Hey BA, with April coming in a few months, I have a suggestion for Reverse Engineering: Chris Morocco reverse engineers Chris Morocco's Brothy Pasta with Chickpeas, or another suitable recipe Chris posted years ago. I think it'd be an amazing April Fools prank for Chris.
This
@bon appetit
This needs to happen!!
Yes!
I think their stuff is filmed wayyyyyy in advance… but still a great idea!!!
Brilliant idea
"You put yourself at a 50, I strongly disagree, I'm going to give you a 49."
"Well you said 80, and I can feel that, so I'll give you a 79."
"You gave yourself an 80...I'm gonna give you a 79". Like wtf??
Honestly good on Chris for not bursting into tears for getting an F. That's definitely what I would do, no matter how low the stakes.
Easily a C
61% is a D-, actually, fwiw.
I really think that not being able to wander the grocery aisles himself for ideas/wake up calls is a disadvantage.
He can still go to a grocery store they just don’t film it..
The ingredient score is wrong, most of the ingredients they marked as red would be in the sauce that the canned chipotles come in... morita is a dried smoked jalapeño, chipotle in adobo is a smoked jalapeño in adobo sauce. Most of what they marked as not being in the dish would be in the sauce the canned chipotles come in. Aaron went all Sandra Lee by just using cheap canned chipotles.
This is important - they're testing his ability to detect flavors, and he's getting the flavors right!
That's a great point!
He actually took out the ancho and morita in the second version, lol. The primary flavor of canned chipotle sauce besides the smoky moritas is the adobo sauce, which is largely ancho and guajillo. So the only one he got right in the end was the guajillo. I'd of thought identifying chipotle/adobo sauce would be straightforward to anyone that commonly made traditional style Mexican food.
It’s the “Aaron went all Sandra Lee by just using cheap canned chipotle’s” for me. It took me a second read of that sentence to put that together. And when I did, I could not stop laughing. You didn’t have to violate Sandra Lee like that😩😭😭😭
I know this was rough on Chris, but come on, who would have done better in the BA kitchen? No one. Chris is awesome and he did great!
I always want to see someone else doing it so we could REALLY appreciate Chris’ gift
@@SteezyMcEasy I don't know who would do well enough to make it enjoyable. It's a tough task to try and recreate a dish going solely by taste/texture.
Rick would probably have done better with how familiar he is with Mexican cuisine.
@@SteezyMcEasy Yeah. Blind tasting is almost always the most difficult challenge in any cooking competition show. And that is just identifying a single vegetable/protein/herb/etc. I know there are some easy ways to whittle down the cooking technique (like the texture of boiling vs. deep frying) but to do that for stage and every component of an assembled dish is hella hard. Just think of the challenge they did blind tasting different cheeses a few years ago.
Oddly Chris does not seem to do well at those. For him, I think context is big help.
I would've liked to see Andy do one of these videos, I fell like he would do really good, but he left BA too...
I love the fact that Chris always gives the original chef way too much credit and goes into like professional mode. Like with this one he was heating up coriander and cumin and the original apparently had neither....or like with the cocoa powder. The guy is just too classy for everyone else.
Yeah he is getting better at realizing "No one would make a dish this way" but he still hasnt gone the whole way with it. IMO, I would much rather loose points by thinking it was all done in one pan, than lose points for making a 14 step dish.
He thought it was mole which does have chocolate in it. And it wasn’t mole at all
@@santanawilliams5945 wow, I did not know Mole had Chocolate in it!
Wow such a hard dish. Mexican food has so many ingeidients thats I imagine its very hard to identify just parts of it. Just not thinking about beans in a mexican dish was the big KO I think 😊
Yup, I've seen mole recipes that have a dozen or more ingredients.
Lol - "some bad, out-of-season corn."
Being Mexican, it was so interesting to watch while being really familiar with the ingredients of the dish. Definitely tough though! We’re still rooting for you Chris!
First off the 49 instead of 50 for ingredients was just mean and secondly a 61 is a D-
As an engineer, the way numbers are handled in this series is infuriating
How so?
@@tanyuhur7055 The scores are just based on feelings, not anything measurable. Also, in most places, a 61% is a D-, not an F.
Right? I get that some of the things aren’t really measurable but they could at least give an accurate percentage for the number of ingredients he got right!
Well measure appearance and tast in numbers. How you wanna do that? Its just horrible that those criterias are weighted the same.
@@yrsx9786 I agree I wish things were scored in a more logical way, but admittedly just the % of ingredients correct doesn’t necessarily tell the whole story when it comes to cooking. Some ingredients are more important to a dish than others so they should probably be weighted. For instance if he missed tomato sauce on a pizza, that’s pretty egregious and should bring down the score a lot, but if he missed oregano on the same pizza when the pizza has a variety of herbs on it including basil, oregano, and parsley, that shouldn’t bring the score down very much.
Rellenos does not have a tilde over the n. It’s re-ye-nos but close. I’m not used to this dish with a veggie picadillo so that was a challenge.
Definitely agree. I've never seen this dish with veggie picadillo. Quite challenging.
I was wondering if anyone else noticed the pronunciation too 😆
THANK YOU. I gave Devonn a pass, but Chris Morocco has been on thin ice for a while. He needs to learn.
Appreciate you calling out the mispronunciation! Felt bummed about that, and that the producers missed it!
61 is a D! Lol you did great!
LOL his face when he was sitting down & had to do something. “…so I better go do that. 🙄” the DRAMA! He’s so funny.
Not even an abuelita could do this! There are so many sauces and ingredients in Mexican food that it's nearly impossible to get all of them right lol
Duck! chanclas coming your way! never mess with abuelita! :)
The one thing that this series desperately needs is a rubric designed to be as objective as possible that all the "judges" have to abide by. Technique and ingredients are easy to judge quantitatively. Appearance, while more difficult could be done. Taste is the hardest to put a quantitative score on, but a fair distribution model could probably be devised.
Or, or we could take it easy and just enjoy the show. Y’all are taking this too seriously.
I totally agree, a rubric would be great. Each judge has judged differently and consistency would be better
A 61% is still very impressive when all you are relying on is taste and texture.
Chris is a freakin' hero with this one. BRUTAL. I assume only Aarón Sánchez could do better.
This was IMPOSSIBLE. I’m pretty sure a Mexican would have gotten similar grades..
The judge correcting Chris’s 50% to 49% was a new level of unnecessarily dramatic 🙄
its like the BA gods knew I needed a lunchtime watch
Lunch time watch West Coast time 😁
Why is the ingredient % based on feelings?? That one can actually be measured.
Ok, hear me out. April fools day - Reverse Engineering Robert Pattinson's Microwave Pasta
61% is a D- no? What grading scale are you using?
Many schools use 70% as the minimum passing grade. That is how we were graded when I was in college, but when I was in high school, we needed 72% to pass.
@@fordhouse8b wow! Yea I'm pretty sure in my college here in the USA (Illinois) it was 90-100 A, 80-90 B, 70-80 C, 60-70 D, 50-60 F and D was passing. Of course there were certain classes that you needed to get better grades in for your major though. That was a bit different. Grade school and high school were a bit too long ago for me, but I think they were a bit stricter.
I really wish they were more thorough in explaining to him the ingredients. What he added that wasn't in there and what he missed. No doubt he gets to see the ingredients list after filming but it would be great to see his reaction to everything he got wrong. Also, he got the chef who made the dish right at the start of the clip but didn't get his answer at the end.
I really would like to see the ingredient lists shown for a longer time. Of course i can stop the video but its way more pleasant to just have it open longer
his defeat is so apparent it’s almost uncomfortable to watch. It’s also fun though because he’s so good at this & it’s rare to see him with such a challenge. We stan Chris!
Give this man a hug.... he needs it. tough challenge!
An idea for April Fool’s is for Chris to be able to look at the dish but he can’t taste, touch, or smell it. (Have the dish under a dome.) During cooking he can’t taste the dish either.
the way they say, "rellenos" 🚩🚩🚩
Relleños is not even a word!
61% is a passing grade, technically!
When Chris is disappointed with himself 😭 we still love you, Chris!!!! You're still my favorite chef!!!
As a mexican this was so entertaining to watch
Is it me or is he getting better even with these very ethnically specific dishes.
Definitely my favorite series on RUclips good job guys 👍🏽
At times I feel like I'm watching a sporting event and I am Team Morocco, and whatever dish is laid in front of him is the opponent. Like you'd say "CMON!!!!" when your QB throws an interception, I am yelling at my screen "BELL PEPPERS CHRIS CMON!" xD hahahaha
IMO the judge should also have to taste it blindfolded
It's fun to see he can struggle. Still looked really good. These are my favorite BA episodes
Missing the beans! Always the most common cheapest ingredients are what make Chris stumble. He knew that the salsa was not sweet so it could not have been a mole and it had a velvety texture. And beans are one of the most common staples of Mexican cuisine
I really liked seeing him "fail", he is usually almost inhuman and get so many things right, so it's a little refreshing. But as others said this was near impossible, with all the elements in this dish, and he was in a headspace of a different dish.
As an American Mexican, this was a tough one for sure. He was in the right realm though.
61 is a D- not an F
Amazing video, Chris! We aren't defined by our shortcomings.
I just wish they could have corrected them on how to pronounce “relleno” lmao my lord😫
This one was haaaard! Chris did amazing anyways 👏🏽 😍 👌🏽
What I really didn't like is the original dish like picadillo without meat and then paired with basically an enfrijoladas sauce and to make it worse the basil pesto. I mean I'm Mexican and I don't think I could have guessed that dish at all. It sounds like a terrible idea.
Not sure what “style” of cooking Chris is trained in, but I’d love to see him have a chance to do this with a recipe where he’s (in theory) super familiar with the flavour profiles and the techniques - I reckon he could absolutely nail it. But then, it’s also fun to see him absolute fail sometimes! Love this show.
RIP Bon Appetit videos, this was a pretty good call back to those days when the video's were better. Not better for all the staff! But certainly entertaining. Good video
I can feel Chris's disappointment. this one is hard!! good job, Chris!
Can we please get some other people doing this challenge as a comparison?
"I got to eat, you got to experience this" I'm dying LOL
I love this series because when he tries to reconstruct certain flavors reminds me of me when i am cooking and trying to find the ingredient that completes the dish.
I was wondering when a new one of these was due to come out! Btw loving the vids BA
15:04 that is way more than a 79 in appearance. C'mon. They look almost the exact same.
Great to see that Chris can't do everything. Quite reassuring! Keep this amazing series going.
This was my first time stressing out on this show. And I’m not even a Chris fan he’s just growing on me
I think it's nice to see him have a tricky one every once in a while
I agree
Not sure what was worst, the fact that he got this one so wrong or that no one could say the word Relleno right 🤦🏽♂️
The mispronunciation was painful, lol. But I enjoyed the struggle fest itself!
Honestly you did a great job, the idea of making both mole and Chile rellenos is terrorizing.
This was brutal lmao
Naur, they didn’t even show his final score 😭😭
Oh man - we all were struggling with you Chris. Your dish looked amazing regardless, I love this series. Keep it up, BA + Chris!
I would be interested to see a version of this where there's only a few ingredients in a dish rather than some of these more complex ingredient lists, just to see how it compares.
The carbanara episode was only a little and Chris added a lot to it. It was kinda funny.
No where in America is a 61% an F. Give me a break. I think where Chris gets stuck sometimes is he says “this is a blank” and his brain tells him what ingredients are traditionally in it (or not in it) and he can’t/won’t deviate, even when his taste buds tell him different.
I’ve always had 65% be there cutoff for failing! In NY and PA. But completely agreed about your second point. He went down that mole rabbit hole and couldn’t come out!
@@katherineparra8453 really? It's always 60% on the west coast.
I'm in Canada, and depending on what grade I was in, the failing grade was either 50% or 60%. I was looking for a comment on the "F", trying to figure out how he failed 😂
They should have the chef who made the original dish come and judge sometime. Obviously would be tricky but I think it would be wild
I believe they’ve done that in the past!
Chris, congrats on the EPIC DUFF! HOWEVER, each episode we are privy to a MASTER showing us killer recipes (albeit, but certainly not limited to this designation(!), interpretations)! Thanks for being SO AMAZING!!!
I LOVE how Chris does his dramatic opening.......it is PRICELESS! Never stop Chris you slay me!
We appreciate you, Chris! My fave series on BA by far.
Its Authentic Mexican food
Very hard to reproduce
Even for Chris
Hes not used to bad grades
I can tell
Is that a poem?
@@45axelh lmao my thought too
You guys did him dirty with recipes like this lol. How can he pick out all the individual components when it’s all blended together and poured on top lmao.
I wonder how much more accurate he could do it if he was able to see it
I think the mole was honestly an upgrade over the bean puree.
Hard to tell without tasting it. Not sure mole would pair well with chile poblano.
I’ve been watching SO many older BA videos this is my first time watching a “New” video omg.
I miss watching him go to whole foods and glide like a determined kid on his trolley. Bring that back (we could do without the prescriptive same-y intro each time...frankly, I find that kind of annoying anyways!)
This is stupid difficult. I bet if you had Rick Bayliss do this challenge he wouldn’t score higher.
Even if he is getting low scores, Im still impressed with the ingredients he does identify correctly.
I definitely think Chris should try reverse engineering a soup
Aww man. Chris really tried.
I'm smelling my dinner cooking in the oven and marvel at Chris Morocco's tasting abilities...
Could you please have him recreate one of his own dishes that he created for BA?!
where is the challenge in that? he knows his own dishes
That’s easy
I’d be proud of my efforts. A chef without their visibility is a huge deficit. As a person who frequents the texture of puréed beans, we have food memories that perhaps others have not experienced. Bravo for effort. 👏🏼
So great! Thanks for sharing 👍
I've never seen Chris struggle so much. I think if it's a cuisine he doesn't cook a lot himself, it's 1000x worse. He did awesome with Maangchi and Madhur Jaffrey's recipes, though. Guess we need to give him an easy Jamie Oliver, Guy Fieri, Giada, or Ina recipe.
how did he know the sauce was dark??
Love this series so much!
I still don't quite understand the American marking system where almost 2 thirds of a perfect grade is a fail
It depends on what the questions are. If we assume that knowing the answer to every single question on a test, is essential to successfully completing a task you are being trained for, or it will result in total failure of that task, then a 100% score should be required to pass.
In my opinion, whoever designs a test should include some questions that need to be answered correctly in order to pass, and others, that if answered correctly will result in a grade higher than merely passing. As an example, imagine that there are only four questions on test about WWII.
1. What year did the US enter the war?
2. What nation attacked the US at Pearl Harbor?
3. What other nation did Congress declare War on subsequent to the attack?
4. Who was the head of that nation’s airforce when the war started?
5. What year did WWII end?
A student who answers 1942 to 1, leaves a blank on 4, and 1946 on 5 but knows that it was the Empire of Japan that attacked Pearl Harbor, and that Congress also declared war on Germany, would get a 40% grade,.
Another student who gets 1 and 5 right, also leaves a blank on 4, but says that North Korea attacked Pearl Harbor, and that Congress also declared war on Iraq, would score the same.
In my mind, the first student has managed to memorize a couple of dates, but knows nothing of true importance and should fail, while the second one got pretty close on the timeline, has some basic knowledge about the war, and should pass.
The percentage of questions answered correctly often matters less than which ones are correct, and if the wrong answers are reasonably close or completely off base.
Chris needs some lifelines, like being able to see part of the dish at some point or something.
LOL 79 and 49 vs 80 and 50, boy u just pushing buttons at this point
This dish would have been hard enough to recreate even without the blindfold. Would actually like to see something simpler next time
It's fun to have some really challenging ones, though, I think.
Talk about a tall order-!! This would be next to impossible even if you could look at it-!!
This is way too hard. Nobody could have gotten that.
This challenge was overwhelmingly difficult. Figuring out the flavors that go into a dish largely requires both taste and texture. So when the majority of the ingredients of the dish are blended together into a gloop, the challenge becomes a lot harder.
It would be like mixing together 20 different sounds into one cacophonous blast of noise and then asking someone to identify the different sounds that went into it.
Can you all stop with the secret conversation bit... It just reminds me of him saying hes here to have that conversation line during the whole Condé Nast race debacle.
We still love you Chris. This one was tough. Failure is the greatest teacher.