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

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00:00   |   Sep 21, 2019

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

Transcription

  • (microwave whirring)
  • (egg pops) (screams)
  • (laughing)
  • (energetic music)
  • - Welcome back to Chef Out of Water.
  • I'm Alexis, and I'm a chef who's always up for a challenge.
  • That's why I've taken to the internet to decide
  • what I should cook with today.
  • I don't know who I'm cooking for,
  • and they don't know what I'm gonna use.
  • So let's see what's in this box.
  • (gentle music)
  • This feels like a personal attack.
  • You know, last time when I used a microwave,
  • it didn't go exactly as planned, per se.
  • Oh, my God.
  • Honestly, like this is a disaster.
  • I'm really hoping to redeem myself this time,
  • and make something that I'm actually proud of.
  • Do I at least get research this time?
  • - [Producer] Nope, but I have something better.
  • - Better than research?
  • - Hi, Alexis and Tasty, I'm Gemma Stafford.
  • A professional chef, cook book author,
  • and the host of the online baking show,
  • Bigger Bolder Baking.
  • Now although I'm a professionally trained chef,
  • I do know a thing or two about cooking in the microwave.
  • Some of my most famous recipes
  • have been a pizza in a mug,
  • a three layer cake in the microwave,
  • and even a whole batch of brownies made in the microwave.
  • - Okay, these look amazing.
  • I didn't even know that was possible.
  • - Alexis, here are some of microwave tips
  • to get you through this challenge successfully.
  • Tip number one, err on the side of caution
  • when it comes to your timing.
  • Start out with around two to three minutes on the clock,
  • then check in the microwave,
  • and if you need more time after that,
  • do shorter increments.
  • - I think that's one of
  • the biggest takeaways from last time,
  • is I was doing really long increments
  • and stuff was catching on fire.
  • - Tip number two, microwave on full power.
  • Personally, I don't use any
  • of the settings on my microwave.
  • If you follow tip number one,
  • you'll be more in control of the time
  • and less likely to set the place on fire.
  • - I feel really comforted
  • that Jemma doesn't use different voltages.
  • It feels kind of intimidating to me.
  • And if she doesn't, I don't need to do it either.
  • - Okay, tip number three.
  • Alexis, stay close to the microwave when it's on.
  • I watched your previous challenge,
  • and you went all the way around the kitchen.
  • When you put something in there,
  • stay close by so you keep an eye on it.
  • And you're less likely to have anything go wrong.
  • - Okay, I think this is just
  • a good tip for being in the kitchen.
  • I should know better.
  • - Alexis, I wish you the very best of luck.
  • And don't burn the place down.
  • - She seems to believe in me, I have a second shot.
  • I think I can do this.
  • Instead of a traditional three course meal,
  • I'm gonna do three different brunch items.
  • Three course brunch, one surprise taste tester,
  • and one microwave.
  • Let's see if I can do this.
  • I'm going to start off with a quiche.
  • How bad can it go?
  • I'm gonna try to make a crust for the quiche.
  • I know there's a lot of like
  • crust-less quiche in a microwave.
  • But, again, I wanna try to elevate this.
  • I wanna try to make it a little more advanced.
  • Last time, I did burn the crust of my lemon bars.
  • Might've caught on fire.
  • But I'm gonna listen to Gemma's advice
  • and go really slowly.
  • This is gonna be a really standard crust.
  • Got my flower, pinch of salt, stir it all around, easy.
  • It's really important that the butter stays cold.
  • Again, cold dairy equals a flaky crust.
  • Once the butter's all in,
  • then you can start using your hands
  • to start breaking it apart.
  • I'm using ice water.
  • You could also use apple cider vinegar.
  • Some people use vodka.
  • Just helps make the dough a bit more tender.
  • So I'm just gonna shape these into two disks,
  • wrap them in plastic wrap.
  • They should chill for about an hour.
  • Especially because it's so hot in here.
  • I want the dough to be firm so it can roll out.
  • To the fridge.
  • So I've got one of my chilled dough disks.
  • Oh, she's tender.
  • Wow, see those pads of butter?
  • That means super flaky.
  • ♪ I love butter, yes, I do ♪
  • ♪ I love butter, how about you ♪
  • (crew laughing)
  • Another very cool trick.
  • If you wanna transport your dough,
  • you'll just roll it like this.
  • Oh, my God, look how cool this is.
  • And then you just put it right back on, go like that.
  • Viola, magic.
  • So my dough feels really soft right now
  • just because it's getting so hot from the lights.
  • So I'm actually gonna just chill it for maybe five minutes.
  • While my crust chills, I'm going to cook off some bacon.
  • Five minutes with a paper towel.
  • But also, Gemma said not to
  • do anything more than two minutes.
  • So I'm gonna do two minutes and then increments after that.
  • Look at me learn.
  • (lighthearted music)
  • (microwave whirring) (lighthearted music)
  • That was seven minutes.
  • Honestly, it looks good.
  • There's still a few parts that aren't super crispy,
  • but it's gonna be baked again in the quiche,
  • so I think it's fine.
  • (lighthearted music)
  • It's pretty good.
  • So much less rubbery than last time.
  • So I've just got some eggs here.
  • Gonna beat the eggs with some milk, heavy cream.
  • Add a pinch of salt, cheese, bacon.
  • If I was making this quiche at home,
  • I would be doing everything exactly
  • the same up until this point.
  • Parbaking is when you bake a crust by itself first,
  • put parchment paper down,
  • and then put something like beans,
  • some people use pie weights.
  • You wanna make sure that the pie weights
  • are smoothed in an even layer,
  • otherwise you're gonna get some burning underneath.
  • I'm gonna start with two minutes, goodbye.
  • God, I hope this works.
  • I think we're filming on the hottest week of summer.
  • It's certainly a heatwave right now,
  • and there's no AC in this room.
  • You're welcome.
  • I've been doing this for about 15 minutes.
  • Okay, the edges are pretty pale.
  • But the center is getting brown.
  • The edges of the crust definitely need more time.
  • But I think I just have to put
  • the eggs in and see that happens.
  • Otherwise, the bottom's gonna be scorched, so.
  • (lighthearted music)
  • I mean, this looks great.
  • (lighthearted music)
  • Really, really, really want this to work.
  • I'm not gonna walk away.
  • I'm gonna just sit right here with this hot microwave,
  • and babysit my quiche.
  • (lighthearted music)
  • Okay, let's take a look at this (chuckles).
  • This is very weird.
  • It smells great.
  • The quiche needs more time.
  • The crust is still pretty pale.
  • Back in it goes.
  • Okay, I'm just gonna try it, I'm gonna open it.
  • It's pretty weird, but--
  • (bleeps) Just the crust is like not cooked.
  • I'm gonna let it come to room temperature.
  • I'm gonna try a slice.
  • If it needs to be cooked more, I will reevaluate.
  • Moving on.
  • I'm going to make super fluffy
  • banana chocolate chip pancakes.
  • I actually developed this recipe for Tasty 101.
  • They're legitimately the best pancakes I've ever had.
  • But I've never made them in a microwave, so we'll see.
  • So I've got some flour, few tablespoons of sugar.
  • A pinch of salt, baking powder, and baking soda.
  • I've got my milk, melted butter.
  • I also separated the yolks and the whites for the eggs.
  • Helps them be really fluffy.
  • With pancake batter,
  • you actually wanna leave it on the clumpier side
  • and actually see some pockets of flour.
  • It's gonna help it make it really fluffy.
  • Then add the egg whites.
  • You just wanna stir until the egg whites are just combined.
  • I'm gonna do a test without
  • the banana and chocolate chips first.
  • Because I don't know how long this cooks
  • and I don't wanna be wasteful.
  • We'll spray down a microwave safe plate,
  • and then add some lumpy batter.
  • (lighthearted music)
  • The pancakes have spread all over the plate.
  • So I think I need to use a smaller plate,
  • or I need to use something
  • that can be like a mold, a mold for the pancake.
  • There's literally no one on
  • the planet who wants to eat this.
  • Hm, it's not that bad.
  • Wow, okay, okay, okay.
  • So I got a few different vessels.
  • I thought it could be fun to try it in a ramekin first.
  • Put a little scoop of batter in.
  • Also, gonna do two minutes straight off.
  • Huh.
  • Okay, to me, this looks kind of like
  • a little cake more so than a pancake.
  • Let me just see if this one with the lips will help.
  • (lighthearted music)
  • Okay, doesn't look beautiful, but that's okay.
  • Don't judge a book by its character.
  • Don't judge a book by its character?
  • Cover (laughs).
  • Oh, (bleeps) yes, the heat is getting to me.
  • Honestly, I think it's as good as it's gonna get.
  • I wanna serve them with some fruit, some syrup on the side.
  • I think if there's a few of them,
  • it'll make them a bit more appealing.
  • Viola, they're not totally browned.
  • They're not really fluffy, but it's pretty cute.
  • I think I'm ready to move onto my final course.
  • So far, things are going pretty well.
  • I think my confidence is at a seven.
  • Solid seven.
  • For my final course,
  • I'm going to try to make eggs benedict.
  • Traditionally, eggs benedict is over Canadian bacon,
  • on an English muffin, poached egg on top.
  • I don't really like Canadian bacon,
  • so I'm gonna use prosciutto.
  • Sorry, Canada.
  • I'm gonna cook it just the same way I did the bacon.
  • It's already cured, it doesn't need to be cooked.
  • I just thought it'd be nice to get some like crispiness.
  • Two minutes.
  • Crispy prosciutto.
  • Wow, that was easiest thing I've ever done (chuckles).
  • So I've got some eggs here.
  • I'm gonna pour some water over it
  • and add a little bit of acid.
  • 30 seconds?
  • Two minutes, a minute?
  • A minute, I'm gonna do a minute.
  • (clock ticking)
  • (egg bangs) (screams)
  • (laughing)
  • (beeps)
  • Oh, (beeps).
  • (slow music)
  • I mean, it did kind of poach (laughs).
  • I need to clean this up and I'm gonna try again.
  • So that was a bust, to say the least (laughs).
  • I'm gonna omit the lemon juice this time
  • and go in 30 second intervals.
  • That feels better.
  • (gasps) Okay, it's working, it's working very slowly.
  • Look at this, oh, poached egg.
  • This is amazing, this is amazing, this is amazing.
  • Okay, here's the thing, here's the thing.
  • It's still cooked a little too far.
  • But I think if I do like 15 seconds
  • and then another 15 seconds for the last egg,
  • it'll be perfect.
  • No lemon juice, a little less time.
  • Poached eggs are happening.
  • (microwave beeps)
  • This is not perfect.
  • Look at that weird egg.
  • Why did that happen?
  • (growls) This is the problem with microwaves.
  • Inconsistency.
  • I think I need to get a few more eggs.
  • What in the hell is happening?
  • I thought I just figured it out.
  • Why is it doing this?
  • (slow music) (egg pops)
  • You know what I think we need?
  • Bigger bowls.
  • We, I, I need bigger bowls.
  • Maybe more water, too?
  • And you know what, back to the lemon juice.
  • Please work (sighs).
  • (clock ticking)
  • Okay, taking it out.
  • It kind of looks like an egg ghost.
  • This is beautiful, a little weird, but pretty good.
  • I'm gonna do one more egg, hopefully it works.
  • I've been told my surprise guest is 15 minutes away.
  • So I'm gonna finish this egg up,
  • move onto the hollandaise, and get plating.
  • So I've got my egg yolks, lemon juice,
  • salt, pinch of cayenne.
  • Then I'm gonna stream my melted butter in,
  • give it a stir, pop it in the microwave.
  • And I think 30 seconds (laughs).
  • (lighthearted music)
  • Hold on.
  • (lighthearted music)
  • It's not the worst hollandaise I've ever had.
  • It's fine, it's totally fine.
  • Hollandaise on top.
  • Whoo, damn, she thick.
  • I'm just gonna add a few chives.
  • I don't wanna shock anyone, but a little Fuheis salt.
  • Okay, I think we're ready for the taste test.
  • What a weird day.
  • - It's me, Gemma Stafford from Bigger Bolder Baking.
  • I'm here in the Tasty kitchen to see
  • what Alexis has come up with today.
  • I have a feeling Alexis went pretty ambitious.
  • What she made in the first video,
  • I'm sure she tried to top that.
  • And maybe she's learned a thing or two,
  • so I'm hoping it's going to be a step above.
  • - [Producer] Come on in!
  • - (laughs) Hi, how are you?
  • So nice to meet you.
  • - Lovely to meet you.
  • - Your video was amazing.
  • - Oh, thank you.
  • - I mean, more helpful than any research I could've done.
  • - I have to say, your first attempt
  • was like really ambitious, like slash ballsy.
  • - Oh, thank you, thank you, yeah.
  • - But you know, you learn from your mistakes.
  • And I'm hoping that you improved on it for today.
  • (both laughing)
  • - [Alexis] Okay, let's get started.
  • (Gemma gasps)
  • So for brunch number one.
  • It's a bacon and Gruyere quiche.
  • - Oh, my gosh, I love quiche.
  • Did you do the pastry in the microwave?
  • - I did.
  • - My gosh, it's crispy.
  • - Look (giggles).
  • (lighthearted music)
  • - That's amazing.
  • You actually have layers in your pastry.
  • That's amazing.
  • - Thank you (laughs).
  • Course two is eggs benedict.
  • It's with crispy prosciutto instead of Canadian bacon
  • because I like it better.
  • - [Gemma] 'Cause it's fancy.
  • - [Alexis] It's fancy.
  • - This is really good flavor.
  • - Thank you.
  • - And I have to commend you.
  • The fact that your hollandaise
  • is pretty rocking and it didn't split.
  • - The hollandaise is a win.
  • - Yeah, no, that's really awesome.
  • I think you nailed this.
  • And the crispy prosciutto. - Aw.
  • (both laughing)
  • Okay, so the third course.
  • - [Gemma] Oh, my gosh.
  • - [Alexis] Chocolate chip banana pancakes.
  • - [Gemma] That is awesome.
  • - They're not like regular pancakes, obviously.
  • But for a microwave, I feel pretty proud.
  • - Okay, have you tasted these?
  • - I did.
  • (Gemma laughs) I did.
  • (lighthearted music) (Gemma laughs)
  • - It is on the drier side.
  • - It's on the drier side, yep.
  • - These strawberries are really good (laughs).
  • - I worked very hard on those.
  • - I think there's some things that can't be beat.
  • I think that's like pancakes from a griddle.
  • - Completely agree.
  • - I have to say,
  • you absolutely would've fooled me with these other two.
  • I think you killed it compared
  • to the first video and to here,
  • I think you're moving up in the microwave world.
  • - (laughs) Moving up.
  • One day, I'll be on your level.
  • - Yeah, sure, you can be on Bigger Bolder Baking.
  • But we're not gonna do the pancakes.
  • - Okay, that's fine.
  • I think you did awesome.
  • And you know what, you did so good,
  • I have a little present for you.
  • So this is a Bigger Bolder Baking mug
  • specifically for making mug meals in.
  • - Okay, I could've used this like eight hours ago.
  • - You could've done all of this in this mug.
  • See, a spork, and it comes in the handle.
  • So you mix everything, microwave.
  • You eat it, you're good to go.
  • - Thank you. - So this is for you.
  • - Thank you so much. - You're welcome.
  • Okay, so I'm just gonna take this and I'm gonna go.
  • - Sure (laughs).
  • Bye, Gemma.
  • - [Gemma] Bye!
  • - I feel so good, I feel elated.
  • I feel so proud of myself.
  • This was such a wild day.
  • There were peaks, there were valleys.
  • But ultimately,
  • I think I redeemed myself with the microwave.
  • What's next?
  • - [Producer] Grab that box over there.
  • (energetic music)
  • - Is this another present?
  • - [Producer] It's a clue.
  • - Okay.
  • (energetic music)
  • What am I gonna do with a blindfold?
  • This is a safety hazard to cook blindfolded.
  • - [Producer] We're going on a trip, Alexis.
  • - Oh, God.
  • (energetic music)
  • I think I'm ready.
  • (energetic music)

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“There is literally no one on the planet that wants to eat this.”

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