LOADING ...

Can This Chef Make A 3-Course Meal With A Blender? • Tasty

3M+ views   |   98K+ likes   |   2K+ dislikes   |  
Aug 31, 2019

Thumbs

Can This Chef Make A 3-Course Meal With A Blender? • Tasty
Can This Chef Make A 3-Course Meal With A Blender? • Tasty thumb Can This Chef Make A 3-Course Meal With A Blender? • Tasty thumb Can This Chef Make A 3-Course Meal With A Blender? • Tasty thumb

Transcription

  • - I feel kind of out of my element.
  • Now the real pressure.
  • Problem, this feels weird.
  • That would derail this entire thing.
  • (upbeat music)
  • Welcome back to Chef Out of Water.
  • I'm Alexis and I'm a chef
  • who's always up for a challenge.
  • I've taken to the internet to see
  • what appliance I should use to make a three course meal.
  • At the end, I'll have a surprise guest come on
  • and they'll try to guess what I used.
  • (paper ripping)
  • A blender.
  • Do I get anything else?
  • Why?
  • This is gonna take some extra creativity.
  • Okay, here's my game plan.
  • I'm going to make a three course raw meal
  • because clearly I can't cook meat with this.
  • But I think I can make something pretty good
  • and pretty exciting, nonetheless.
  • (casual jazz music)
  • For dessert today, I'm making a dark chocolate mousse.
  • It's gonna be a learning experience for both of us.
  • First I'm going to chop my chocolate.
  • Problem, the chocolate's not gonna melt in the blender.
  • If I was doing this with a stove,
  • I would use a double boiler, might even use a microwave.
  • But I can't do that.
  • (curious music)
  • Okay, this is kind of crazy
  • but it's a really hot summer day in Los Angeles.
  • I wonder if I put the chocolate outside in a bowl
  • if it'll melt.
  • This is so weird.
  • For the appetizer I'm going to make
  • a raw walnut spread, pate?
  • I've never made anything like this,
  • so I'm not really sure what to expect.
  • I'm not sure about the consistency, the flavors.
  • Heat brings out flavor,
  • which I don't have the luxury of using,
  • so I need to add flavor with other ingredients.
  • First off, I've been soaking walnuts for a little while.
  • Soaking them is just gonna make them more creamy,
  • more easy to blend.
  • I guess I'm gonna start with adding some walnuts,
  • some fresh herbs.
  • I've got some sage, rosemary.
  • Parsley.
  • Some olive oil.
  • Some nutritional yeast.
  • Nutritional yeast is just dehydrated yeast.
  • It adds this really, kind of like a nutty, savory flavor.
  • A lot of diets use it as a replacement for cheese
  • or like a cheesy flavor.
  • Sometimes it's called nooch, too.
  • Little vinegar.
  • I also thought some soy sauce could be interesting,
  • just to add some complexity.
  • (blender whirring)
  • Smells kind of like a natural food shop.
  • I feel like it needs more liquid,
  • it needs something to make it more spreadable.
  • Water.
  • (blender whirring)
  • It needs some work.
  • More water.
  • (blender whirring)
  • You can see that it's starting to get really creamy
  • and pulverized at the bottom.
  • The top isn't there yet,
  • but this feels like the texture I want.
  • Like something smooth, dippable,
  • something like pate.
  • Typically pate is made out of liver,
  • and it has a really smooth, buttery consistency.
  • I don't think I can get it quite to that degree
  • but I'd like to get it more on a dippable path.
  • (blender whirring)
  • I kind of think this is as good as it's gonna get.
  • I'm curious to see how it is when it sets up.
  • After tasting this pate,
  • I feel like I'm at a seven right now.
  • I feel pretty confident.
  • It's good.
  • Little weird but it's good.
  • (upbeat music)
  • Oh my God this actually worked.
  • It's not perfect.
  • Some chunks but I think it's gonna work.
  • Avocado for creaminess.
  • Gonna add some coconut cream from the top.
  • Also some coconut oil.
  • Little vanilla.
  • Pinch of salt.
  • My sun-melted chocolate.
  • Look at that.
  • It's pretty melty.
  • (blender whirring)
  • I'm gonna add half a banana,
  • just to add a little more creaminess.
  • Maybe a splash of maple syrup.
  • (blender whirring)
  • It's delicious.
  • I'm going to put the mousse in these little ramekins
  • to chill for a few hours
  • and so they'll get set up and more mousse like,
  • and then I can move on.
  • For my entree, I'm going to make a raw lasagna.
  • I'm going to use the zucchini as noodles
  • and make a pesto, make a sun-dried tomato spread
  • and a cashew ricotta.
  • I have never done any of those things,
  • but I have had lots of real lasagna, so,
  • you know, we'll see how it goes.
  • I'm gonna thinly slice the zucchini
  • and then let them sit out and sprinkle them with salt
  • to draw out some moisture.
  • It'll also add some flavor to the zucchini,
  • which honestly they need because it's raw.
  • So I'm gonna put this off to the side
  • and move on to making my cashew ricotta.
  • I've been soaking these cashews for a while.
  • Again, that's just to make them really creamy.
  • Wow, the cashews feel really,
  • oh my God they're so soft.
  • I think it's gonna be pretty creamy.
  • So for the nut pate, I think I did about
  • two tablespoons in all, so I think I can be
  • pretty generous with this,
  • especially if I'm trying to emulate cheese.
  • I feel kind of out of my element,
  • not because of the blender but just because
  • I'm making food that I don't normally make,
  • and using flavors and ingredients that I don't normally use.
  • (casual jazz music)
  • Hmm.
  • I don't eat a lot of nut-based cheeses
  • but this is what they look like.
  • It doesn't totally look like ricotta,
  • but I think once it's layered with the other components,
  • it's gonna blend right in.
  • Next up is my pesto.
  • Traditionally pesto is made in a mortar and pestle,
  • but blender, totally fine.
  • I'm adding a bunch of basil.
  • Garlic.
  • This is a pretty big clove,
  • so I'm just gonna do half for now.
  • Pine nuts, and then some Parmesan.
  • Great, great.
  • Okay.
  • Really lucky for them that it is all raw
  • and so far hasn't had dairy.
  • Since we're going dairy-free, that means no Parmesan,
  • I'm going to use nooch as a replacement for the parm.
  • It'll give that umami, nutty, kind of savory flavor.
  • (blender whirring)
  • It's delicious.
  • I'm gonna raise my confidence level to an eight.
  • The last component of my lasagna is the tomato sauce.
  • So I'm gonna have some raw tomato,
  • some sun-dried tomato, garlic, olive oil.
  • (blender whirring)
  • Oh, it looks really good.
  • I think the sauce is ready.
  • I can start assembling.
  • I think I'm gonna do two next to each other.
  • I'll start with a layer of the tomato.
  • Zucchini on top.
  • And then I think cheese.
  • I think this looks really pretty.
  • I actually think I would serve this at a dinner.
  • The layers on the side are so cool.
  • Wow, wow, this is really cool.
  • I feel like a proud mom.
  • This is my baby.
  • Wow.
  • (upbeat music)
  • my dark chocolate mousse has set really well.
  • You can.
  • Totally set.
  • I'm just gonna add some dark chocolate shavings,
  • maybe some salt, some strawberries on the side.
  • Simple, elegant, rustic.
  • Last up for plating is my walnut pate.
  • Some olive oil, salt.
  • Some chives.
  • Wow, okay this looks great.
  • I'm really excited to see if the taste tester
  • can guess what appliance I used.
  • Let's find out.
  • - Hello, my name is Merle.
  • I was a Tasty producer for quite a few years
  • and now I'm a video producer.
  • I was a voracious meat eater for most of my life
  • and I've been vegetarian for four years now
  • and vegan for one year now.
  • Fun fact about me, I can juggle.
  • So I'm about to try the three courses
  • that Alexis made for me,
  • and I really hope that I can guess
  • what the secret appliance was.
  • I feel like I can.
  • - Moment of truth.
  • - Knock knock.
  • - This is a gift.
  • Hi.
  • - What's up queen? - So good to see you.
  • Of everyone who could be eating this meal,
  • you are the perfect person.
  • - Cool.
  • Wait, I'm so excited.
  • - [Alexis] Course one.
  • - Kinda looks like pate.
  • But you wouldn't do that, obviously.
  • - This is a dairy-free, meat-free pate.
  • So you are safe to eat it.
  • - Cool.
  • Look at all those little chives.
  • (casual jazz music)
  • Wow!
  • Punchy. - Punchy.
  • The acid really brightens with time.
  • - Holy moly.
  • Wow, I feel like, very wealthy eating this.
  • - This is a raw lasagna,
  • which is my pride and joy.
  • I feel so excited.
  • - It's so beautiful.
  • - It's also, it's meat-free, it's dairy-free.
  • - Bless you.
  • Oh wow, this is beautiful.
  • Okay, here we go.
  • (casual jazz music)
  • - Can I try it too?
  • - It's unbelievable.
  • The sauce.
  • - This is so good.
  • - What is this sauce, is this sun-dried tomatoes?
  • - Yeah!
  • And for dessert, a dark chocolate mousse,
  • which is also dairy-free.
  • - Whoa.
  • - It's like a pudding cup.
  • - That just vanished in my mouth.
  • It just evaporated.
  • Oh my God Alexis.
  • Truly, five star Yelp review, get it Postmates to me.
  • - So Merle, final question.
  • What do you think I made these three dishes with?
  • One appliance.
  • (drum roll)
  • - I'm gonna say this because it's been with me
  • in the back of my mind all day.
  • Is it a blender?
  • - It's a blender!
  • - Oh my God, it's a blender.
  • It's a blender! - You did it!
  • - Wait no, you did it, you did it.
  • I didn't do anything. - We did it.
  • - I'm so happy.
  • (laughing)
  • - That went better than I could have ever imagined.
  • This morning I felt kind of ambivalent,
  • unenthusiastic, and this day totally turned around.
  • I feel like I learned so much
  • about what you can do with a blender, about raw food.
  • I feel really inspired.
  • I feel like my creativity is kind of flowing.
  • If you make anything really cool
  • and really unusual in a blender,
  • tag me on Instagram, let me know.
  • Internet, you thought you had me with a blender
  • but turned out to be a win.
  • What do you think is in store next time?
  • Comment below.
  • (upbeat jazz music)

Download subtitle

Description

“Smells kind of like a...natural food shop.”

Subscribe to Tasty: https://bzfd.it/2ri82Z1

About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.

Connect with Tasty:
Like us on Facebook: http://www.facebook.com/buzzfeedtasty
Follow us on Instagram: https://www.instagram.com/buzzfeedtasty/
Follow us on Twitter: https://www.twitter.com/tasty
Check out our website: https://www.tasty.co/
Shop the Tasty Kitchenware line: https://t.co/0dPSuobra7
Shop the Tasty Merch line: https://amzn.to/2GJ2xvv
Subscribe to Tasty Newsletters: https://www.buzzfeed.com/newsletters/tasty

Credits: https://www.buzzfeed.com/bfmp/videos/87673
MUSIC

Licensed via Audio Network

VIDEO
sandwiches with homemade chicken liver pate closeup
peredniankina/Getty Images
Hands working on a vintage pestle (slow motion) MF
Blackcamera/Getty Images
Filling ravioli with a pastry syringe. Selective focus.
Jumpystone/Getty Images

https://www.youtube.com/c/buzzfeedtasty