Recreating an Oysters Rockefeller Recipe From Taste | Reverse Engineering | Bon Appétit
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- Опубликовано: 2 апр 2024
- We challenged Chris Morocco to recreate an Oysters Rockefeller recipe from ‘Serious Eats’ in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
Director: Chris Principe
Director of Photography: Jeremy Harris
Editor: Boris Khaykin; JC Scruggs
Featuring: Chris Morocco
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Culinary Producer: Mallary Santucci
Culinary Assistant: Biba Clark
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Caleb Weiss
Sound Recordist: Lily Van Leeuwen
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. 
Развлечения
Want even more Chris Morocco? Listen to the Dinner SOS podcast where Chris & the BA staff solve your kitchen conundrums listen.bonappetit.com/dinnersosyoutube
make chris get his own groceries again lol
Yeah... and blindfolded!
At least show some intern riding the shopping cart
It looks like they are saving money by just using the ingredients Hanna the Hammer used.
facts
When will BA listennnn
definitely want to see someone else do the challenge and have chris be the judge
Or have him go head to head with someone else.
Yes for sure this needs to happen
flip the script!
I’ve watched every reverse engineering video since the beginning and I swear, Chris’ track record on the breadcrumb element of recipes that call for some form of them has to be less than 5% success rate 😂
Breadcrumbs don't taste like anything, he is a Supertaster not a supertexturer😂
Chris singlehandedly carrying this channel
I miss the pro chef series where they make like snacks or sandwiches or appetizers. Kinda stopped watching when they stopped teaching us how to cook but I still watch Chris! And listen to his podcast ❤
It’s the only series I watch
He needs to get his own groceries again
Yessss!!!!
Depends, skooting on the trolley yes. Clearly missing the cheese, yes. Not sure it's needed for the format though. Generally agree however.
Why did he stop?
Couldn’t disagree more. It adds time and cost, and all you end up with is Chris hopping on a cart, complaining about cheese choices and guanciale vs prosciutto. Spare us.
@@christopherdonald1050 or you could see something like him making a crucial soy sauce mistake. Or something of that nature
Chris Morocco will never fail to impress me with these videos
missed panko and celery xd
@@attention_shopping ok...and?
@@TheRockerX facts
This is genuinely one of my favorite shows on RUclips. Always looking forward to the next drop!
Hanna "the hammer" was so much kinder to Chris than Chris was to himself.
great explanation by hannah at the end explaining all the proper decisions, very necessary
Love a Chris Morocco reverse engineering post, more please :)
I do love watching Chris get his own groceries.....chris is the only reason i watch this channel for some time now...GO Chris!!!!!
Miss when there were 3 attempts to really hone in the recipe and have the second one to try out some thing without consequence
This is impressive. His knowledge of a 16oz hammer vs a “24oz framing hammer” is AWESOME!
I walked into this video so optimistic that Chris had a slam dunk, I really wanted that for him. Huge kudos for figuring out the herb/veg texture on try #2. Meh, who needs celery anyway?! I'd eat his version anytime.
Chris
We just love your continued attempts at perfection
I wouldn’t buy a stalk of celery either 😂
Can we please get a recreation miso-mushroom risotto by Chris Morocco? Love to see if he guesses his own recipe
Honestly, I think I would like Chris Morocco's version better. It is closer to what I know as Oysters Rockefeller. I think his version looks better, too. We eat first with our eyes. Although, I have to say I am really surprised that he didn't taste the celery.
I can’t believe he guessed Pernod! My favorite plate of oysters rock has it.
I love this series! thanks for the fun content, BA and Chris!
How can you not care about the kind of oysters? What I like to do during oyster season, when my seafood dealer has a 5 or 6 different kinds of oysters, is get 1 or 2 of each and have them side by side. What a revelation! They’re all totally different.
If they're gonna lean into the history to justify the absinthe, maaaaybe don't use panko in a dish that predates it by ~half a century.
Why did I expect him to be able to immediately know what an oyster shell feels like
What are you talking about it took him around 8 seconds to say Oyster and Oysters Rockefeller. You people are such try-hards and fail.
Is the color correction off here? These are some green lemons on my tv
Love you guys as always! This was so fun!! Just keep the ingredients panel up for longer.
you're too quick with the ingredient sidebar, I always have to pause it.
Plus it was missing quite a bit through the video.
“Ok Chris. We took these oysters and then we chopped up every single green thing we could find in the greater manhattan area on them. See if you can guess what it is.”
It would be so fun if in one of the episodes they threw in a recipe geared towards kids with hidden veggies. It would be fun to see if they can really taste them.
Every one of these episodes is a lesson in working hard and not getting discouraged. Chris just continues to show up, figure it out, and not get worn down by his unrelenting coworkers.
one of my favorite series on the BA channel! i'm always so so happy with every new episode
Yes! Honestly, without this series, the channel would be dead.
Yeah. I like food experiments and challenges more than straight cooking. I miss Claire's Gourmet Makes series, but I'm glad this series is still here, at least.
This simply isn't true. Go look at the views for this series for the last 6 months and compare them to the views on the surrounding videos. If you do you can see this series isn't carrying the channel.
I would unsubscribe if they cancel this too. Its the only thing i watch on BA now
Chris has a tendency to underclub herbs and spices. He also does not use newer elements and is very traditional.
Love Chris 😂 he did a great job. Those list of ingredients were a lot. I love when he guests a dish correctly too!
Love your content guys 😊😊😊
Chris being the last OG Bon Appetit chef is crazy
I love these videos soooooo much 💖✨
Chris videos are the best on YT. I love himmmm
It's amazing Ouster Rockefeller can look so easy and yet be so complex to make at the same time.
I like this format
Chris always passes the class! haha
Not even a min in and he guesses it almost immediately after tasting. Incredible ❤
we need a weekly episode
So much weird funky words.. accept the challenge to create something way better what the chef cooked.. you nailed it! 👌🏾👍🏾
Not the first time mr. Chris has thought parm/evoo is in the mystery dish. He must love it.
Back for my quartly Bon Appetit video!
This is the first culinary recipe I've seen using Absinthe. Never ever considered it for any kind of dish, let alone a savory one! This seems a little too tough even for an expert like him.
He got sooo close tho with 'anise flavoured liquor'
@@Geebenezer I still think this one was too difficult for anyone. Fennel root bulb plus fennel greens and onion greens? Absinthe? Panko not used as breading?This one seems impossible...
“You can taste the celery”
I have never ever ever made that statement.
Just today I had Chinese food with all kinds of veggies sliced up in there. I picked up a piece of something and couldn’t quite tell what it was. I bit it. Clearly celery. It has a very distinctive flavor.
@@callmechia cool dude, you can find a big piece of celery in a dish and by eating it, can determine its celery.
I’m not saying that you can’t pick up a chunk of celery, bite it, and say - that’s celery. You had a piece big enough to pick up and eat by itself, cool.
But if you blended up that Chinese food, and blended up another batch of that same Chinese food without celery and said “is there any difference in these food pastes?”
I don’t think anyone would be like “I’m missing that massive celery flavor”
Bring back the shopping montage!
Omgosh I haven't watched one of these videos in so long
CHRIS IS BACK!!!!!
please do a side-by-side challenge with one of the other chefs attempting this to show how hard it is!
I love that the original conceit of this show was that Chris is a supertaster.
Okay, but we need a version of this where Chris tries to recreate the dish with as few ingredients as possible, and then someone else has to blind taste both and guess the original vs. the skimped version and what the missing ingredients are.
still my favorite BA videos
Watching Chris judge food is like watching the environment burn to ashes. Distant, gut wrenching and inconvenient.
Why isn’t my notification bell not working? You mean tell me a have been missing all these content for MONTHS?
Did he say tortilla? 😂
the food processor edit sent me
Fell off
Dear producers: The drumbeat background is really distracting. Please calm it down. Not necessary.
Ahhhh he’s BAAACK! 🎉🎉🎉🎉🎉🎉
You did well. Dont underestimate yourselp, you are a professional
I think it’s the food processor that made this so much harder. Things like scallions just blend in when you can’t physically feel them.
I would love to see the recipes real ingredients listed on screen more often/all the time
The ingredient pop ups moved too fast this time
please i need more reverse engineering
Need a weekly show!!! Too long between episodes 😅
The color grading is insane. Why is everything green. Bro looks jaundiced
Whose hands had the nail polish on in a few of the prep shots?
I lost my last brain cell at this moment… 5:58 he said what?!!! 😂😂
Nobody is ever guessing Absinthe
Oysters that aren’t ice cold are terrifying to me haha. The texture really hits more.
I’m just a few minutes into this. Wouldn’t basil stand out way more to a seasoned 😉 taster? So there should be no question on whether it was present in the original dish?
Yes, which is why he didn’t use it
@@Kleopold94 He couldn’t decide at first whether he could taste basil.
9:34 baby shark, do do do do do dooo
90% on technique is crazy
We need an episode with Tommy Edison!
BRING BACK 6 PRO CHEFS
They tried that but everybody in the comments just attacks the new chefs because they are not the original chefs they used to have.
rock salt, not for human consumption!!! oooopsies
Does this mean I shouldn't eat the rock salt that is curbside delivered by a big orange truck?
@@busslayer4790 Probs not but eh, who needs health/wellbeing/life?
@@secretforredditwhat is life? What is love? What is something.....or other or anything, or such or probably, idk
i want to see these people shop for themselves in the state of grocery prices rn
wtfwtf ive gone back in time
im so sad we didn't get a chris shopping for groceries scene
Someone please explain to me how they do the scores at the end
Chris needs competitors
The "supertaster" missed celery entirely and missed fennel (which is in there TWICE, not to mention absinthe having anise and fennel in it, too) the first time. And the odd insistence on cheese and basil, even after ruling them out the first time. 🙄
Absinthe? Can you really taste it for the amount used? I'd give him a pass on that. As for the breadcrumb or panko, it seems to me that Chris always seems to miss that one. Maybe just my imagination. Great job, BA.
Chris: Hi, Hammer
Hana: ???
❤
Raw>Fried>Oysters Rockefeller
4:05 Can't we just get beyond thunderdome?
What is going on with the audio for this episode?
Lovely video. Please use a tripod on some of the shots, just shaky-cam gets a bit annoying
I kinda wish I hadn't read this comment. I didn't notice this until I read your comment, and now the shakiness is all I can see...
Why have they never done an Alton Brown recipe?
why do the lemons look so green
Hol up! Rock salt is not edible?! Is it purely only for presentation then?
why are we so severely color grading a video about food
whats with the shaky frame can they not afford tripods or is some terrible artistic choice?
Version 1, appearance, Chris' is much better! The piped on butter is not appetizing and looks low brow on the Serious Eats version. Who wants a carpet of green covering their oyster? No one.
The only thing he can't see with that blindfold on is the back of his head.
i want to like this but the like count is 420.
I miss whole foods
Can someone make southern style biscuits covered in gravy, Fancy?
They already did an episode on that
Who can taste celery? It is notoriously a very mild flavor.