Recreating Gordon Ramsay’s Scotch Egg Recipe From Taste | Reverse Engineering | Bon Appétit
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- Опубліковано 7 гру 2023
- We challenged resident Bon Appétit supertaster Chris Morocco to recreate Gordon Ramsay’s scotch egg recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
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My favorite part was the “I think I’m just going plain bread crumb over italian” and then proceeds to add everything that makes it the Italian breadcrumbs
LMFAO
They should make Chris do one of his own recipes and see if he figures it out.
On April fools please haha
😂
This would be awesome.
But there’s like. Zero chance he doesn’t recognize it
@mattsnyder4754 he'd never expect it, he just might overthink it
@@davinar34 you’re really underestimating how much time they put into developing recipes.
If he published it, he probably spent the better part of a month working on every detail of that recipe.
There is ZERO chance he’d miss it
The fact that, at 11:35 he says "How do you like them apples??" after not finding it in the dish is 👌
and him only being able to think of sugar and maple to make it sweeter is such an american pov
@@zalbert1098I bet you would’ve never thought of apple as an ingredient in a breakfast sausage and egg dish. Such a European mindset to be immediately critical of Americans 👎
@@eatmydust1716that’s the entire point, yes a European would, apple in sausages isn’t unusual
@@joewhite2976Just because there a few sausages that use apples doesn't make it not unusual. When the *vast* majority doesn't use it, it is in fact unusual
@@zalbert1098are you willing to be equally critical of your own country in a “joke”? Or are you just using the “oh lol must be an American” as a coping mechanism to feel better about yourself here?
Chris is the only reason I still watch Bon Appétit content... this is the best series. Keep it up!!!
This is the only thing I watch on this channel
Me too!
What about the wine guy?
Hopefully they don't axe him. I'm in the same boat, but his videos are the weakest on the channel.
8:50
I love how Chris thinks of "Colman's English Mustard powder with some liquid element" instead of just Colman's English Mustard
Its because we use the powder more often than the actual mustars in professional kitchens.
And it has to be Colman's, tried a 'other brand' (shop) in consideration for my Christmas eve gammon ham.... No! ...only Colman's.
personally i miss the grocery shopping shots it was always a funny element in this series
Yeah...
I miss seeing you shop. You might have found the Colema’s mustard if you had gone shopping. Any chance that portion of the show might come back?
The only Bon Appetite show I still watch. Chris you are gold!
Me too, agreed 😊
Same.
Same.
It would be interesting to have a version of this challenge where he can smell, touch and see a dish but not taste it! I’d love to see him take that on!
This would be a nice april 1st video
Another stupid idea that's been suggested around 100,000 times.
The fact that his ingredients were 49% and his taste was still 70% proves the missing ingredients don’t actually effect the taste of the dish very much
But.... by that same token, all of those additional spices he added to the breadcrumbs are the same. Panko is neutral and yet both times, Chris thought it was necessary to add a whole lot of flavor that just wasn't there (and I don't think they were making up for apple and black pudding either). Nevertheless, I think we can all agree that seasoned bread crumbs generally do affect the taste of a dish quite a bit, but if not.. that's interesting lol. (Also, I should note that IMO 70% is a pretty bad score for taste in this show).
30% is a large margin what you mean
Or that the ratings are arbitrary
"It's giving me a lot of horseradish, but I don't know if that's just because mustard has always tasted like horseradish and I just never really thought about it deeply enough" opened my brain
The blind taste challenges. Are one of my favorite type compitions Gordon Ramsay has on his tv shows.
His too, especially seeing them getting covered in sauce, ice cream, etc. And it impacts how well the chefs do in the competition
Especially since half his chefs are chain smokers that taste carrot and detect "potato?"
We need Gordon as guest judge on the 50th Reverse Engineering episode.
Chris' main flaw is instead of a perfect recreation he would rather make something that is correct to him or just better.
That’s the best you can do when you’re stumped as to what is in it, I think
Well the whole concept is using his super sniffer/taster abilities. Not just deduce what it is and use a memorized recipie....
Except he isn't using his abilities when his bias chooses to make something different@@Alex-zi1nb
How didn't he feel the panko? Panko-fried things are kind of sharp and plain breadcrumbs give a smooth texture, weird how he didn't pick up on that
I think he nailed it. And cooking something, especially something as small and delicate as an egg, for 12 minutes is mind blowing to me
The shallow fry is 12 minutes not the original egg boil time that was 5 minutes 😂
I was surprised that Chris recognized it as a UK dish and didn't immediately think "COLEMAN'S MUSTARD"!!!!!
I really enjoyed this one. He guessed correctly on the English mustard and Cumberland sausage! So he should have been in an English head space. But heck, how many of us Americans have experienced black pudding? I think Chris did a fab job, I'm glad it wasn't anything less than a B-.
Appearance 72%!?!?! They are little brown balls with mustard. What kind of score is that? That's at least a 95% in appearance.
I think the camera doesnt capture the texture difference between panko and bread crumbs very well. Panko is essentially tempura batter, so it is flakey and very noticeable. That being said, I do think 72 was a little low. It MIGHT have been them trying to nudge him to a different breading.
Not when you cut them open they don't.
He got 90%, not 72.
@@alanhersch4617how are panko bread crumbs essentially tempura batter?
she didnt score on the mustard sauce he worked on. But he named that dish quicker than it took me to look it up.
My favorite part of these is the ridiculous blindfolds they get for Chris, ngl.
I miss these episodes so much. This was a great one Chris and Kendra!
These are such fantastic videos. I learn so much about flavor profiles. Thanks!!
Chris did great. Honestly, I think she was way too tough on him. Dude got Cumberland sausage--how obscure is that for an American. They looked yummy. I'd totally eat a pork-free version.
I'd like to see some Middle Eastern food--Yotam Ottolenghi, Sami Tamimi, somebody Turkish, etc. There's a great place in Bay Ridge called Tanoreen. She could be the guest judge.
And the very specific mustard brand? He added ingredients to make what he had taste like it
I appreciated this one being more honest and not coddling him like some of the last ones!
@@davinar34if you’re getting English mustard, it’s almost always Colmans anyway
@@davinar34 Colmans mustard in the UK is like French's mustard is in the US. It is ubiquitous (it's very, very, hot, and very salty).
Happy 40th episode, Chris! My favorite series!!
Same here!
Thank you for staying with BA chris....these videos are such a joy
Love this series 🎉🎉🎉❤❤❤❤
So glad this one finally came out 🎉
I miss when he would go shopping. Seeing the ingredient options helps. Like if he had a whole unit of mustard in front of him maybe he could’ve picked it
Please bring back Chris doing the shopping 🙏🏽
omg I've been waiting for a new one!!!
The spoon transition 👌
Chris said "Scotch egg, mustard dipping sauce, done" just like Gordon would!
I thought the same thing!!
Finally, these episodes are so overdue
"How do you like them apples?" (I REALLY hope someone later reminds him he said that.)
I can never decide how much Chris is "my supertaster rep is highly overrated" and how much he's "I'm going to add whatever random ingredients I feel like to this dish"
40 episodes?! I’ve watched all of them and wait for new ones but I still feel like there’s 12 max 😂
Haha, same!
more episodes like this please
My favorite BA series! 🫶
These are so amazing! There’s no limit to how many you should do!
It's so weird coming back to the channel after all these years. Glad to see chris is still around
I love this series
No reveal of the sausage and mustard being correct? a bit underwhelming editors..
Huh?? Watch the video again around 10:30
They should let him taste his first try and the original dish side by side
It would nice to see what happens
I'm sure they're happening in short succession, so I don't think it matters THAT much. One thing I think would be fun would be to save some of the first try for the end to see all of it together. But. Fun lol.
How is technique only 82%? It's almost impossible to tell if it was deep or shallow fried in this application too.
They used to serve these as free appetizers cocktail hour at the Raquet Club Rangoon in Beverly Hills. A little curry in the mustard sauce. Delicious.
I love that Chris just doubled all the way down on the crumbs 😂
Can someone explain why the scotch egg is in front of him during the start his first attempt at 3:32 ? I thought he wasn’t supposed to see it. Unless it’s a different one.
I think they edited it so that he was tasting the mustard at the beginning when he was really trying it after opening his test egg. At 6:49 you can see the same egg at almost the exact same angle.
I’m kind of surprised, since Chris sussed out the whole Scotch egg at the get-go, that he wouldn’t immediately look to Coleman’s mustard.
By the other stuff he used I assume he didn't really think of britain first, he thought of an americanized version
By the other stuff he used I assume he didn't really think of britain first, he thought of an americanized version
By the other stuff he used I assume he didn't really think of britain first, he thought of an americanized version
By the other stuff he used I assume he didn't really think of britain first, he thought of an americanized version
By the other stuff he used I assume he didn't really think of britain first, he thought of an americanized version
How is that not a 95% percent match on looks? It's a fried round ball.
"How about them apples..." - Chris Morocco, 2023 ;)
Pretty generous with the scoring in this episode
able to guess the exact mustard is amazing
I am sorry but that is not a shallow fry come on it is missing like 10% to be fully submerged🤨
Chris, you're just the best.
I was craving a Chris Morocco “Recreating” for weeks… these long periods without the usual monthly cook,is a CN/BA failure
Most of these ingredients would be near impossible for someone to know that hasn't grown up in the UK. Being able to identify Coleman's brand mustard is a stretch. I have absolutely no idea what Cumberland sausage tastes like compared to a thousand other types. I've never eaten black pudding. I feel like they must have given Chris some hints after the first tasting because he immediately went to Coleman's and Cumberland after the break.
About time something watchable is posted.
Excellent, nice sharing ❤❤❤❤❤❤❤
Great episode.
He can touch, taste, and smell it....but can he HEAR it? 🤔
Now I'm hungry
I have made these but we do the egg hard boiled mostly because they are made ahead for Christmas morning
I love these
As a British person I would like to say that I would've nailed this first time LOL! However the black pudding must've been really difficult for him!
If you want the best Scotch Egg, fish and chips, or Breton Chicken; you just go to The Celtic Ray in Punta Gorda Florida. It's a traditional pub that is out of the world!
chris did the blowup fistbump, respect
Hold up, at 3:28 the scotch eggs are just sitting on the table while Chris works on the mustard? I thought he wasn't meant to see the dish...?
Kind of shocked he initially actually thought a scotch egg is breaded with Italian-seasoned crumbs.
I'd be shocked if Chris doesn't crush this one!
I like Kendra as the judge for this challenge.
Chris should do Kentucky Hot Browns next. I feel like he’s never heard of it before 😂
Usually the scores seem was too generous, this time the tester ones were scored so harshly. They looked almost identical!
Added like 10+ ingredients and missed at least 2 major ones. "I'm going to give you a 75".
I have never understood how they decide these scores.
it's weird how Chris can detect really obscure nuances like a Cumberland sausage and Coleman mustard, but consistently throughout episodes always misses panko, in favor of plain breadcrumbs....esp. considering how popular panko is these days....and the texture is so different
I wish we were still doing groceries together :(
I was there for that beef wellington.
Why aren't we making a bigger deal about him figuring out the specific mustard that's crazy
As a Brit, I have to say the first attempt was way better than all supermarket versions in the UK, even if it was only made with American breakfast sausage. The inclusion of garlic powder and onion powder was a bit strange. They are distinctly an American thing and pretty much unknown here (but available in Costco). Nobody really uses them unless they are heavily into American BBQ.
I can totally understand the failure to spot the blood sausage. Obviously blood sausage is pretty much reviled in the US, so not a flavor profile anybody is going to be familiar with, not even Chris - you have to grow up with it. It really adds something to sausage meat IF combined with apple or sweet onion. I would have fallen off my chair if Chris had spotted that.
It would be great if BA did a Xmas special. It rarely posts these days……
haunted by travolta FOREVER!!!
I'd love to see him for say April Fools be given a fan recipe or even one of his own dishes to recreate.
That find about the mustard and the sausage type almost felt like he cheated - it was that impressive.
They should pit Chris against someone else to showcase how impressive reverse engineering is.
10:31 Why would he do that if his actual technique scores we're so low?
There was no way he was gonna switch to a 5 minute boil and 12 minute shallow fry. It wasn't on the table.
Every time Chris doesn't use Panko, it's Panko. You would think that by now he would just always use Panko. It is the best, after all.
Mmmm
Technique deserved higher
Mmmm black pudding in a scotch egg. It's a match made in heaven. If you ever can, get hold of some Bury Plack Pudding. We pride ourselves on our Black Puddings here and it's by far the best you can get!
Bury black pudding is overrated. Indeed most British black pudding is overrated, and has been ever since they started making it with dried blood. There's only one company to my knowledge making black pudding with fresh blood, and that is by the Fruit Pig company, but tracking it down is very difficult (none of their 'stockists' ever seem to have it in stock).
@@horsenuts1831 If you've only tried the Bury Black Pudding Company then I would agree. In Bury we have Chadwicks whose black puddings are much more superior.
Chris truly is a MASTER - blind folded or not... we are just curious if he could taste the difference between stone-milled and industrial roller milled flour with a blindfold 🤔
Ive never had a bad Scotch Egg. 😂✌
typically egg cooler storage in exhaist power bon apetit.
pls go back to the longer video forms 😔
This is how an egg should be cooked! not freakin hard boiled to death
Y’all should make Epicurus branded eye masks, could possible cause someone to buy them
This lady is giving me Anne Hathaway vibes 😂
Can we just give them credit for finding that many eye masks?👀
Nice 😊
every time i see Scotch Eggs chef videos i always wonder why they never try to chill the egg before wrapping it so the yolk doesn't overcook
It would definetly change the end product. If you chill an egg that is still gooey in the middle down so much, the texture of the yellow changes, even if you reheat it after it won't become as creamy again
@@simonl.6338oh i see
so chris is also experiencing how finals are going??
I see Kendra, i press like
So do the background characters know that they are in the background?