If anyone is wondering about this, I cooked the last one, the clay pot rice, with the exact ingredients he used. It was less than $20 and it was bomb. 👍
@@lfm3585 Hello my friend, this is an excellent question. everyone has some cooking capacity. even heating up a microwave dinner is cooking in it's simplest form. However the more you know about cooking the more money you can save. There are many youtube videos that show people with basic skills how to save money cooking for themselves. All the best Jacques Mexico
Something special about seeing a Asian American chef cook and Italian-leaning dish with an invasive species of crab from Europe from a local fish market in America. That's real cooking, this is what sharing culinary arts does!
I think what I learned most from this video is that people need to find a good, reputable non-chain grocery store. Obviously, not every city is going to offer these types, but that's where one saves money. Ethnic grocery stores, let's go.
You know that's the truth and here where I live I'm going to drive an hour and a half to get to one. One and it's a shame. And there's no Chinese groceries. There is one Mexican grocery that I do go to sometimes and they have some interesting cuts of meat which are very inexpensive and very very good. They're very nice as well. Support these little people the hell with these big people from chain stores.
@@tt-tk9076 oddly enough though is that their margins can be so damn high with how cheap these items are in their home country that you get good prices anyway
The last one was the most comforting because chicken claypot rice is very traditional, it's not a Michelin star level dish it's just good food. Sometimes food doesn't need to be Michelin star level to be good. Albeit vacum sealing protein in with marinade to shorten time is a very cheffy thing.
I made the paulet sauce supreme tonight for a small dinner party. It FREAKIN' blew everyone away. I had my doubts about the white sauce. I tasted, balnced it with lemon and salt and BANG, amazing. I will just warn that 1/2 butter to 1/2 cup flour made WAY MORE SAUCE than I needed for 6 chicken thighs.. You could make 10% of this rue.
I always make too much roux/bechamel lol, but I guess it's better than not having enough. ;) Can always turn it into an awesome mac n cheese sauce later.
I think this video is very helpful because some people may have the extra things the chefs used on hand. I tend to have vegetable scraps that I keep in the freezer, butter, heavy cream and dried herbs on hand. I also think many of the extra things the chefs used can be left out, or people can try to get creative with what they have at home. That's how I looked at it. They bought the base ingredients for their meals and enhanced the dishes with things they already had. That is realistic for some people.
This video is good. The other guys are just bitchin. Most people who eat think about the stuff they have in their cupboards when shopping: have I got soy sauce and a carrot left? Yeh! That means I can have cake and custard for afters! Nothing worse than buying soy sauce, getting home, realising you already had soy sauce and that you missed out on custard. True story. Sad times.
First guy raided his restaurant for herbs, butter, flour, creme fraische... AND CHAMPAGNE?! You're being too generous with your Michelin chefs! Second chef shopped like he knew what it was like to be on a budget once upon a time. Paid the extra $3.29 for his heavy cream! Chef Wong Tang won the challenge, because he leaned hard into Asian clay pot cooking techniques, which are really affordable, feed a lot of people easily, and deliciously concentrate the flavors and aromatic elements of the dish.
I don't know how much butter,creme and flour cost there but I'm sure as hell that if you don't have flour or any fat at home+ some herbs you doing something wrong+ 20$ budget would be 10$ if they would have to buy everyhing since for example he used 3 cloves of garlic but you don't buy exactly 3 cloves do you? you buy 4-5-6 whole one. you don't buy 1cup of flour ect.
Yeah, I’ve always got crème fresche scraps lying around. lol. That said… the chicken skin cracklings was an excellent idea to be noted for future recipes.
Lol bro what even is this video? I mean surely you see the issue, right? How you gonna do a $20 budget but adding $50-$100 worth of high end ingredients "lying around" because I'm a Michelin chef? Last recipe was the ONLY one that actually followed the rules. Props to dude for understanding the mission.
I grew up making the first one all the time. Just cook a chicken breast in water for 20ish minutes. Take out and shred. Buy chicken bone broth. Use it to make the gravy. Yes, he made gravy. We also add cracked black pepper. Add rice and steam broccoli and you've got that entire meal for under $15. I fell over when he said he's charge $50 for it. This is inexpensive southern food.
Last chef used oil, butter, salt and a Air sealing bag. all that if bought for his dish would have costed him around 20$. the first chef did use mainly scraps to season his dish if you paid attention I think one of the herbs definitely wasnt a discard but those are things a lot of people have growing at their house if they cook and use herbs at all. The point is they all technically cheated but assuming most people have these items around their house already the goal was going to the store for main stuff you need for the dish not the pantry staples.
The moment Chef Yuan Tang mentioned a childhood dish immediately the "Ratatouille Ego" experience hit me. I knew this was within hand reach in my kitchen and normal shopping list. All the dishes looked great and no doubt tasted delicious. Thanks for sharing from Aotearoa New Zealand.
Please make more Michelin Star Meals on a budget like this!! I can’t explain how much technique I learned from this video, even if it wasn’t “strictly on the budget” Please keep em coming Danny!
i very much appreciate the "eat your invasive species" part of the show. And how nearly all these skilled chefs went to an Asian mart, they understand the wide variety and the affordability there.
"buy good ingredients. put your heart in it." where i live, it's possible to cook delicious fresh meals at hardly any cost, just doing that. cook what is in season, and have an eye for what is special, yet free.
Yes, I actually put my hands together in a Namaste when he said "use good ingredients , put your heart into it." There have been a few times I have dined at fairly big name, expensive restaurants, and while they may have used good ingredients, you could taste that the dishes were not made with any love. That's a shame. Home cooks who care about food will always put love into their cooking.
The fried chicken skin is such a good idea to add flavor and texture. I did not know how to make a seafood stock until now and I will definitely try to make one after seeing how simple it is. I love the idea of frying your brussel sprouts and putting skewers in the fish you're frying to keep it from curling 🤯 I never thought about making transverse cuts to chicken drumsticks and now I want a clay pot to make rice in. I would watch videos like this all the time. Its so inspiring 🫶 Thank you so much to the channel and chefs for this video 🙏
@loraleilaymon3963 Hello my friend. Making homemade stock can be very economical. I learned from a school lunch lady to save all my vegetable scraps (carrot peelings, onion ends and the outer bits, the nibs of garlic (or when roasting garlic heads save the skins). and the ends of Celery, Tomato, etc etc. and I save all the bones from roasted meats. For fish stock save all the shells of crustaceans and all the bones and heads (no gills) of fish. I save them in freezer bags and when there is enough, make stock. you can then freeze the prepared stock and reduce it to save space. While reducing the stocks you can blanch veggies. Happy New Year Jacques Mexico
@jacquespoulemer happy new year! I'll try saving my veggie scraps in the freezer. I usually throw them in my compost, but that's extra flavor I'm basically throwing out. Thank you 😊
@@loraleilaymon3963 Homemade stock is a super power to turn scraps into flavour boosters. Couple of comments though: - I would call it a stock if you simmer ingredients in water to extract the flavour (and gelatin!) then discard the solids. Blending up the crabs like that is more of a sauce I guess? I've never tried! - Not every vegetable suits for stock, and I've learned the hard way to only use clean scraps and not simmer too long. You want your veggie stock to stay sweet and clean. - General rule is 30 mins for veg or seafood scraps, 3 hours for chicken bones, 12 for beef or pork bones.
Exactly, $20 my a$$... I would like to see a video where they ONLY use the ingredients they buy for under $20. I understand most everyone has access to water, salt, and pepper, but everything else should be included in the $20.
Oh and dont get me wrong, I would definitely make these dishes with the ingredients they have and they would be awesome but there are a lot of people who are just going out on their own who cant afford to have luxury items like butter and creme fraiche laying around.
I believe that a $20 dinner challenge should be just that, $20 dollars for all ingredients to make dinner, not $20 plus crème fraîche, butter, stock, and all the scraps from a Michelin star restaurant. It would be practical to use $20 dollars imagining you only have pots, pans, and water at home. Make that a video and see what the chef comes up with for a meal to feed 4 people.
To be fair, he did say you could simply leave out the creme fraiche, he just did it for flair. The scraps he put inside the chicken are interchangeable based on whatever scraps you save at home; could be herbs, onion peels, celery, anything...and most people have butter or margarine at home already. The stock came from the chicken he cooked (didn't you notice when he said that??). I thought it was pretty reasonable.
Ugh I knew there'd be one redditor in the comments complain that "iTs nOt 20 BuCkS tEchNiCaLLy" ☝️🤓 But these pathetic comments are full of it here. People don't have some onion or butter laying around at home? Grow up.
Danny Kim, this video brought me so much joy. I'm a home cook who lived in the NYC suburbs for 34 years. I moved to Mexico in 86 and have been living here for the past 37 years. So this video combines my nostalgia for NYC (and a touch of Washington which I visited a handful of time), with my love of budget challenges and the fun of watching great American chefs showing what they can do. I've done a lot of Chinese cooking, but I never had a Chinese Hot Pot which I think I'm going to prepare. We have a lot of cooking pottery here in Oaxaca. All the best for the New Year as we leave the year of the dragon (my birth year) and move into the Serpent. Jacques Mexico.
I do agree but atleast it's not a needed ingredient by any means, but for sure the last 2 were the best by avoiding almost everything they didn't buy with $20
The chef using the sponsored Ingredient is also a YT'er himself. They both know exactly what they're doing. And it looked like they both had fun cooking with it. Win-Win, in my book. 😊
I know they’re invasive but when that one dude just tossed the living crabs into a hot pan to fry them I winced hard… poor things!! And then to just blend them all up afterwards?? 😂 These were hard-shelled crustaceans crawling around and now they’re a foam!! I mean the result looks delicious but too often we don’t fully appreciate “how the sausage is made”.
because you didn’t go to a culinary school? the classic French way of preparing the Américaine sauce involves blending the lobster or crab with the shells to extract maximum flavor.
This is so incredibly disingenuous literally 2 minutes into the video he's already using "scraps" from the restaurant lol. Its 20$ + (Scraps from a michelin rated restaurant and a fantastic kitchen) and by scraps I mean he whips out a whole bundle of fresh thyme which is easily 5-9$ lol. Then half an onion he calls onion scraps lol.
@@btran3206 Because the video is a lie? I'm not saying they can't use general spices etc but pulling out whole vegetables along with several other products not in the budget is disingenuous. Especially with how this video is portrayed saying how anyone can cook this well with 20$ then its got another 10-20$ in ingredients. I know in the grand scheme of things its not a huge deal but it sucks seeing them lie about stuff lol.
@@Lordwolfie59 I think while the exact numbers are a bit higher I think the video's concept of saying that you can cook on a budget still comes across pretty well.
@@Lordwolfie59 do you really care about accuracy or do you just like to complain though? Let's be accurate here, if you were to buy a whole pack of thyme, sure 5-9 more dollars depending on where you get it from. Are you using the whole thing for the first recipe? Nope. You're using maybe 1-2 dollars of it. Half an onion? so 25 cents give or take? If you like to complain, just say so, don't act self righteous please..
The Green Crab Noodles was the most "Michelin"; the way Chef Douglas Kim used every specialty tool and pan in the kitchen, reduced or threw out the bulk of the ingredients, made foam, and ended up with a tiny dish that you want to try but know that you will never attempt to make in a million years.
Super ecological with the entire stick of butter, entire chicken, and that cream fraiche that just so happened to be lying around 🤣 this doesn’t feel like the spirit of the 20 challenge
I just discovered your channel on the 1st of the new year awesome look into creating affordable dishes. Looking forward to diving into other. Cheers to all and happy new year!
Shouldn't the rules be use the $20 of what they bought? Feels kind of cheating to use other things. A $20 budget you can probably prepare meals for 1.5 days. Probably the last one did it right.
I think the assumption is most people have random seasonings and staples in their homes. You should be saving meat and seafood scraps(fat, trimmings, shells, skins, and bones) and saving vegetable trimmings and scraps. Those are very good at flavoring stocks and sauces. These is more about how to shop, technique, and using stuff you may have. At least thats how I view it.
@@kp126That is fair for how you viewed it but other people will view how the description is written and how he explains it. I think there is value to a video like this but the title is inaccurate… wish he had simply titled it differently and explained that various additional odds and ins will be utilized in the creation of these meals.
… it’s not a game show. Using just the ingredients, you’ll get a great product. Showing you what can be added from scraps on hand is a BENEFIT for you. Okay. Maybe not you. But for the folks that aren’t autistic.
People are just pointing out how he used things outside of the $20 budget, which doesn't make sense since it was supposed to be a meal within the budget.
@@Alek-00yes but people are being so anal about it that it comes off as more nit picking than criticizing. You have people complaining about flour and butter and spices and oil which are all things you’re going to casually have if you cook often enough. And if you don’t, like others have said eventually you have leftover stuff. I agree about the Creme fraiche because that’s not common, but complaining about general things doesn’t get the message across.
@@CamronSixx22 it's the internet, so it's kind of obvious people would be complaining and criticizing without thinking about that. They wanted the chefs to strictly follow the $20 budget, but they forget that at home you won't have just the things you brought from the market.
That's basically it and what i was thinking immediately when i saw the final dish. The only difference is that he made it more complicated with a few more ingredients ( and cheated a bit with the added ingredients that put him well over 20$). I can make Fricassee easy for 20$ for 4.
Great video! I see a lot of chatter about extra ingredients but honestly, part of cooking is what you have available. I can’t think of anyone in my family that says I’ve only got 20 bucks so that has to include salt, pepper, butter, cream, herbs, spices etc does it need to include the cost of utensils? Plates? Bowls? I mean cmon! $20 bucks covers the “main” ingredients … protein,starch ,veggies. I can easily make a dish for 4 on a ten dollar budget the problem is most people would rather eat a microwave dinner than take the time to cook healthy and delicious meals.
@@0sker1 so how do you measure the price of a pinch of salt or a dash of rosemary? Nitpicking is ridiculous imo the dishes were all well made. It can be a challenge sometimes for the beginner home chef but eating healthy can be done. And it can be done on a budget. It also doesn’t have to be boxed chemicals that imitate real Mac n cheese made fresh. That I think is the point of the video.
That's what I mean! People are melting down in the replies crying they can't afford thyme, butter, flour, or lemons like they're wagyu or foie gras lol
I think that’s the point. The video implies you can make amazing food with $20, but it’s only true if you already have staples and extras. Sure I have that now but I didn’t in college. It’s something you build up with time, stability and food security.
@@ambermichelles well duh. It's assumed everyone has staples like salt & butter. Did you want them to factor in the cost of pots, pans, & electricity too?
I cook a lot of food for myself, but that was not possible before I retired. I'll probably tell you that it's not always that food being expensive is the problem, but it's time. A lot of good dishes take a LOT of time to prepare and knowing most Americans, our time belongs to SOMEONE ELSE. Usually at the end of the day, a lot of people who had hard workdays are too exhausted to take the time to cook their own meals. That is why most people opt for foods that you've posted earlier in the video, or eat out. If time wasn't such a curse for people, you would see more people cooking their own food. Many quality dishes can take hours to prepare, which is not feasible for people who work long hours unless they want to cut into their sleep to have a meal.
Sad but true. The pasta with clams and crab stock was probably three hours of real time cooking. On the other hand, getting in the car, driving to a restaurant, ordering, waiting for the food, eating diner, driving home, is not quick. You can do a lot of cooking in that time. There is a lot that is psychological. Too often "saving time" is 5 minutes, maybe 10. You have to ask what are you actually going to do with that time? Stare at your phone? Isn't eating a good meal worth a little bit of time?
@@brucetidwell7715 it is, but not when I have so little of free time. Before I retired, I opted for microwavable food so I can just warm it up, eat it go to sleep, wake up shower then go back to work. The cycle repeated itself for many years. Eating out at restaurants though... Is a luxury that most people don't have time for, which is why food delivery services like ubereats has boomed in success. To be fair, I don't actually remember the last time I've actually sat down at a restaurant... I'm certain it was not within the last 6 years or so as I never had the time to sit and wait. my colleagues and I always ordered delivery, or warmed up frozen food.
@@brucetidwell7715 Normal people who skip cooking aren't instead driving to restaurants and waiting around; they've having food delivered while they shower after work.
There’s no way a “$20 BUDGET” includes BUTTER. I don’t know where some of you live… But a pound of butter where I live… You are spending anywhere from $5 to $8 /lb.. Anyhooo.. that last one is my favourite.
@@lewismaddock1654But you can't buy $1 worth of butter. Besides there were a bunch of other expensive ingredients used. Of course if he had bought a $5-6 chicken instead of a $15 chicken it would have helped.
@@rifter0x0000 You don't have butter, flour and spices in your kitchen? What are you doing? Not to mention buying onions and garlic and potatoes, rice, etc in bulk so they're always on hand. Your pantry/cupboards are completely empty?
@ Not the point. The challenge was to make everything with $20 worth of ingredients, and the things they added on top alone were more than that. Challenge failed utterly. People who are trying to scrape a meal out of $20 don't have real butter and fresh thyme, nor organic vegetables. And they don't go to a fancy store that sells a $15 chicken. You *can* make a meal out of $20 easy, but these chefs did not do that.
It's not boiled chicken it's poached and it's similar to a Chinese dish especially with that Chinese bobo chicken which is more flavorful than what you'd find in non ethnic grocery stores.
Spend $20 …. But then add $80 worth of “whatever you have laying around…” (ya know …. kosher salt, grass-fed organic butter, imported olive oil, locally grown onions, premium unbleached organic flour, and the juice of one lemon imported from Mexico before the tariffs kick in, crème fraiche fresh off the jet arriving from Paris, and other odds and ends). Simple food all cooked on solid copper professional grade pots and pans. Bon appetite.
Ugh I knew there'd be one redditor in the comments complain that "iTs nOt 20 BuCkS tEchNiCaLLy" ☝️🤓 But these pathetic comments are full of it here. People don't have some onion or butter laying around at home? Grow up.
butter and flour is something everyone has in their pantry obviously he didn’t need to account for that in the $20. he used about 10 cents worth of that. as far as the creme he said you don’t need to use it.
That’s a super generalized view… the margins on food are very small… restaurants make money on liquor which has a 2-300% markup at least.. the food isn’t marked up quite as much, example would be steakhouses; a six oz filet at Outback for 26.99… using your math they’re paying around 6.75 for that piece of meat.. no they’re not, YOURE a moron
You're really, really low in your guess. Virtually any restaurant would go out of business at those markups. Here's an example: the wax paper cup that you get your soft drink in costs more than the syrup and carbonated water and ice that fills it, and that cup is about a nickel.
Dude it’s a cool concept but either actually do the concept or include the million other little things not included in the 20 dollars lol, you could always just raise the amount of money
Flour, butter, lemon, some herb, literal veg scrap. All things laying around any typical kitchen, not a million things.. the creme fraiche can be made leaving dairy on the counter..
There was at least $20 extra dollars of ingredients added as well as the intangible assets that elevated the dish. I mean, it's reasonable to assume people have basic cooking supplies, but come on.
"There was at least $20 extra dollars of ingredients added as well" Stop the exaggeration. Imagine spending $140 for ingredients and using it for 7 days then. Also feeds more than one person. So it's like $11 or $12 a person even if they did go over a little bit.
I just found your channel and I love your content and vibe! All the chefs and their dishes were incredibly interesting and I loved the down to earth feel of this video. Immediately subscribed. 💕
No,this is what every cook has on hand. I use scraps for every meal. I can boil for stalk and or blend for sauce. Even use scraps for serving dish as in citrus bowls for soup or dessert, sauce or dip. Good job Chef. A frugal gramma, Kay
Huh.....I never would have thought to shred Brussels sprouts, or really to use them as a substitute for cabbage for the slaw, but it makes so much sense....now I see Brussels sprouts added to salads, lol!
This just showed all of us just how much mark-up these restaurants and restauranteurs have on foods and meals. Most of the time we all pay for convenience of not doing the dishes with subpar services and a waste of time waiting for a spot when we can have that time cooking a really good meal for cheap
You either understand nothing about what goes into developing decades of a real chef's skill, or you simply do not value it. 90% of your bill at a 1 star Michelin rated restaurant is for skill, service and ambiance. You have a peasant's understanding of these things.
Love this! Last chef stuck to the rules and his dish looked the tastiest to me. The first chef got some critics in the comments but he basically assumed we have something in our kitchen before coming to a youtube video to watch affordable recipes from Michelin chefs!
Dude, 3 out of 4 did not budget at 20$ . Last chef Yuan was spot on. I understood he used an air sealer. But thats just to cut time. You don't need that machine. Only true chef is Yuan. 1st guy is a trip
I hope you keep making videos like this one. My family has had a hard time financially for the last couple years. So I’ve had to get really good at cooking on the cheap. Unfortunately, I have some added complications now which means I’m not going to cook quite the way I want to. Nevertheless, I still look for videos like this one to try to learn anything I can to keep helping my family.
Thank you so much for putting together such a thoughtful video. It is tough putting together an affordable nutritious and delicious meal. How genius is it to turn an invasive species into a delicious meal too. Please do more of these videos!
I love this!!!!! it’s showing how to make chef level meals within my budget. And of course they’re gonna use random things that would be found around the kitchen… Are you asking them to buy salt, pepper, and like butter?
So true. Coq Au Vin… old rooster, $4.00 (live not including time to Butcher, clean and process probably could’ve gotten it for free. It had turned really mean) mushrooms $13.00, wine…. an adequate bottle brought me over $20. $11.00. Total $28.00+/- , feed 8 people , bread, butter, sprinkle of parsley from the garden. I also served a salad. Under $4.00 each. Could’ve spent less on mushrooms, but I love mushrooms. I never skimp on mushrooms. Could’ve spent a lot more if I picked a different kind… or even less
4:48 Butter, need more butter, fresh herbs also not gratuit monsieur! And the oils, flour, spices is presuming I'm cooking in the kitchen I wish I had. With wallmounted rack with a chinois and 200,- pans, Japanese topnotch kitchen knives. But I've got a broken fridge, a second hand oven and a stove that makes me jealous of trailers, mobile homes and caravans.
Chef Danny you gotta hold these chefs to the BUDGET. Having a chef grab an extra ingredient from their home or restaurant defeats the purpose of the video in my opinion. I’m not even going to bother following along because the chef is already outside the $20 budget. What’s the point of the video once they go outside the scope?
If anyone is wondering about this, I cooked the last one, the clay pot rice, with the exact ingredients he used. It was less than $20 and it was bomb. 👍
Thank you for your service
I'm going to give it a try as well. Wish me luck
20 bucks but looks like it takes 20,000 worth of skill. can't someone make something for 20 bucks that is easy
@@lfm3585 Hello my friend, this is an excellent question. everyone has some cooking capacity. even heating up a microwave dinner is cooking in it's simplest form. However the more you know about cooking the more money you can save. There are many youtube videos that show people with basic skills how to save money cooking for themselves. All the best Jacques Mexico
I was tripping out, here in San Diego's little Saigon, those sausages are $3. Totally gonna make this soon.
Something special about seeing a Asian American chef cook and Italian-leaning dish with an invasive species of crab from Europe from a local fish market in America. That's real cooking, this is what sharing culinary arts does!
I agree. It was totally rad and amazing
The recipe name is literally french, where is the italian part?
Pasta.
Wouldn't that make the crab a sorta Euro-Crabian American?
use the term exotic instead of invasive if you want to sound like you know what you're talking about
I think what I learned most from this video is that people need to find a good, reputable non-chain grocery store. Obviously, not every city is going to offer these types, but that's where one saves money. Ethnic grocery stores, let's go.
many of these places might not have the supply chain/logistics and capital to buy in (more) bulk to be able to give you lower prices, so be aware.
You know that's the truth and here where I live I'm going to drive an hour and a half to get to one.
One and it's a shame.
And there's no Chinese groceries. There is one Mexican grocery that I do go to sometimes and they have some interesting cuts of meat which are very inexpensive and very very good.
They're very nice as well.
Support these little people the hell with these big people from chain stores.
@@tt-tk9076 oddly enough though is that their margins can be so damn high with how cheap these items are in their home country that you get good prices anyway
Yeah but that's dicey to the least. Especially chinese stores. The chinese are dirty dirty people. Would never buy for them it's way too sketchy.
"ethnic" ? Local.
Last one looked the best and actually stuck to the budget!
I thought guy three made a Michelin quality dish with his $20, but dish four was the one I'd most like to eat.
The last one was the most comforting because chicken claypot rice is very traditional, it's not a Michelin star level dish it's just good food.
Sometimes food doesn't need to be Michelin star level to be good. Albeit vacum sealing protein in with marinade to shorten time is a very cheffy thing.
And the last one looks the most flexible since that could easily use beef or pork and just looks like good comfort food
He also set the timer on my HomePod when he said hey siri lol
@@lewismaddock1654 eh in the end the vacuum sealing was needed for the video regardless. Cheffy thing to know but now we all know
Last chef absolutely balled out, undisputed winner
Wrong
I made the paulet sauce supreme tonight for a small dinner party. It FREAKIN' blew everyone away. I had my doubts about the white sauce. I tasted, balnced it with lemon and salt and BANG, amazing. I will just warn that 1/2 butter to 1/2 cup flour made WAY MORE SAUCE than I needed for 6 chicken thighs.. You could make 10% of this rue.
Yes, I want to make that
I always make too much roux/bechamel lol, but I guess it's better than not having enough. ;) Can always turn it into an awesome mac n cheese sauce later.
I think this video is very helpful because some people may have the extra things the chefs used on hand. I tend to have vegetable scraps that I keep in the freezer, butter, heavy cream and dried herbs on hand. I also think many of the extra things the chefs used can be left out, or people can try to get creative with what they have at home. That's how I looked at it. They bought the base ingredients for their meals and enhanced the dishes with things they already had. That is realistic for some people.
Yeah, that one guy bought a $6 bottle of sauce that would probably make half a dozen meals and buying rice by the handful is not economical, either.
I think what we learn from this video is that spoiled rich guys think 20 Dollar meals are budget meals. lol
@@elpolocoschekelstein8802 It’s supposed to be a _nicer_ budget meal. Obviously, a 29¢ pack of ramen, 2 eggs, and random vegetables is cheaper.
@@elpolocoschekelstein8802$20 meals that are feeding 4. So roughly 5 dollars a meal.
This video is good. The other guys are just bitchin. Most people who eat think about the stuff they have in their cupboards when shopping: have I got soy sauce and a carrot left? Yeh! That means I can have cake and custard for afters! Nothing worse than buying soy sauce, getting home, realising you already had soy sauce and that you missed out on custard. True story. Sad times.
First guy raided his restaurant for herbs, butter, flour, creme fraische... AND CHAMPAGNE?!
You're being too generous with your Michelin chefs!
Second chef shopped like he knew what it was like to be on a budget once upon a time. Paid the extra $3.29 for his heavy cream!
Chef Wong Tang won the challenge, because he leaned hard into Asian clay pot cooking techniques, which are really affordable, feed a lot of people easily, and deliciously concentrate the flavors and aromatic elements of the dish.
Third chef also used butter and parmesan cheese from his restaurant.
The third one won it for me! If I have crab or lobster shells leftover from dinner I'm going to freeze them so I can try to make it
I don't know how much butter,creme and flour cost there but I'm sure as hell that if you don't have flour or any fat at home+ some herbs you doing something wrong+ 20$ budget would be 10$ if they would have to buy everyhing since for example he used 3 cloves of garlic but you don't buy exactly 3 cloves do you? you buy 4-5-6 whole one. you don't buy 1cup of flour ect.
@@taraevans1108yeah, he also only used 8 dollars of his 20 dollar budget
@Call_me_Fred good point
Yeah, I’ve always got crème fresche scraps lying around. lol. That said… the chicken skin cracklings was an excellent idea to be noted for future recipes.
Said pretty clearly that was optional.
@@brittlby4016 was the half pound of butter optional too?
@@brittlby4016 then he coulda left it out
@ why the fuck would he? It’s an optional upgrade from shit you may or may not have on hand.
@@Grisu. Steal the butter...
Sure, some chefs didn't quite stick to the budget but I really liked the premise of this video and would love to see some more!
I’m glad you liked it! More coming soon
I thought it was great and I want to see it as a series
@@DannyGrubswe'd love to see it, but no more cheating!
If you don’t have spare seasonings and lipids you don’t deserve this video
@@DannyGrubsHow about videos edited for under twenty dollars. Remember no cheating!
Lol bro what even is this video? I mean surely you see the issue, right? How you gonna do a $20 budget but adding $50-$100 worth of high end ingredients "lying around" because I'm a Michelin chef? Last recipe was the ONLY one that actually followed the rules. Props to dude for understanding the mission.
If you're paying $50 for Creme or thyme, you're either dumb as bricks or lying
Right and $20 per meal is not really living on a budget.
It's enough to feed 3 to 4..
I grew up making the first one all the time. Just cook a chicken breast in water for 20ish minutes. Take out and shred. Buy chicken bone broth. Use it to make the gravy. Yes, he made gravy. We also add cracked black pepper. Add rice and steam broccoli and you've got that entire meal for under $15. I fell over when he said he's charge $50 for it. This is inexpensive southern food.
Last chef used oil, butter, salt and a Air sealing bag. all that if bought for his dish would have costed him around 20$.
the first chef did use mainly scraps to season his dish if you paid attention I think one of the herbs definitely wasnt a discard but those are things a lot of people have growing at their house if they cook and use herbs at all.
The point is they all technically cheated but assuming most people have these items around their house already the goal was going to the store for main stuff you need for the dish not the pantry staples.
The moment Chef Yuan Tang mentioned a childhood dish immediately the "Ratatouille Ego" experience hit me. I knew this was within hand reach in my kitchen and normal shopping list. All the dishes looked great and no doubt tasted delicious. Thanks for sharing from Aotearoa New Zealand.
Please make more Michelin Star Meals on a budget like this!! I can’t explain how much technique I learned from this video, even if it wasn’t “strictly on the budget”
Please keep em coming Danny!
i very much appreciate the "eat your invasive species" part of the show. And how nearly all these skilled chefs went to an Asian mart, they understand the wide variety and the affordability there.
The green crab stock is genius! I also loved the brussels sprouts two ways!
I swear the guy had a bet on how many times he could say "Brussel sprouts" during his segment.
I think the funniest thing is that, in Europe the American red crayfish is invasive and in America the European green crab is invasive.
And probably took the same boat getting there lmao
"buy good ingredients. put your heart in it." where i live, it's possible to cook delicious fresh meals at hardly any cost, just doing that.
cook what is in season, and have an eye for what is special, yet free.
Yes, I actually put my hands together in a Namaste when he said "use good ingredients , put your heart into it." There have been a few times I have dined at fairly big name, expensive restaurants, and while they may have used good ingredients, you could taste that the dishes were not made with any love. That's a shame. Home cooks who care about food will always put love into their cooking.
The fried chicken skin is such a good idea to add flavor and texture.
I did not know how to make a seafood stock until now and I will definitely try to make one after seeing how simple it is.
I love the idea of frying your brussel sprouts and putting skewers in the fish you're frying to keep it from curling 🤯
I never thought about making transverse cuts to chicken drumsticks and now I want a clay pot to make rice in.
I would watch videos like this all the time. Its so inspiring 🫶
Thank you so much to the channel and chefs for this video 🙏
@loraleilaymon3963 Hello my friend. Making homemade stock can be very economical. I learned from a school lunch lady to save all my vegetable scraps (carrot peelings, onion ends and the outer bits, the nibs of garlic (or when roasting garlic heads save the skins). and the ends of Celery, Tomato, etc etc. and I save all the bones from roasted meats. For fish stock save all the shells of crustaceans and all the bones and heads (no gills) of fish. I save them in freezer bags and when there is enough, make stock. you can then freeze the prepared stock and reduce it to save space. While reducing the stocks you can blanch veggies. Happy New Year Jacques Mexico
@jacquespoulemer happy new year! I'll try saving my veggie scraps in the freezer. I usually throw them in my compost, but that's extra flavor I'm basically throwing out. Thank you 😊
I'm with you. I agree with everything you said
@@loraleilaymon3963 Homemade stock is a super power to turn scraps into flavour boosters. Couple of comments though:
- I would call it a stock if you simmer ingredients in water to extract the flavour (and gelatin!) then discard the solids. Blending up the crabs like that is more of a sauce I guess? I've never tried!
- Not every vegetable suits for stock, and I've learned the hard way to only use clean scraps and not simmer too long. You want your veggie stock to stay sweet and clean.
- General rule is 30 mins for veg or seafood scraps, 3 hours for chicken bones, 12 for beef or pork bones.
Homie used 20$ in just butter on that first dish 😂
Exactly, $20 my a$$... I would like to see a video where they ONLY use the ingredients they buy for under $20. I understand most everyone has access to water, salt, and pepper, but everything else should be included in the $20.
Oh and dont get me wrong, I would definitely make these dishes with the ingredients they have and they would be awesome but there are a lot of people who are just going out on their own who cant afford to have luxury items like butter and creme fraiche laying around.
As pointed out in another thread, he could have got a cheaper chicken
🐔 🐔 🐔
plus: lemon, creme fraiche, herbs, onion, flour, oil, salt. None of those costs were accounted for
Where do you live that butter costs that much 😂
Dude used 20$ of actual parmesan
it doesn't have to be Parmigiano Reggiano from Italy, regular cheap parmesan from Uruguay would totally do the job for less than a dollar.
@@EujenSanduso it's not real parmesan, they Just use that Word to pretend
Last chef for the win.
I believe that a $20 dinner challenge should be just that, $20 dollars for all ingredients to make dinner, not $20 plus crème fraîche, butter, stock, and all the scraps from a Michelin star restaurant. It would be practical to use $20 dollars imagining you only have pots, pans, and water at home. Make that a video and see what the chef comes up with for a meal to feed 4 people.
To be fair, he did say you could simply leave out the creme fraiche, he just did it for flair. The scraps he put inside the chicken are interchangeable based on whatever scraps you save at home; could be herbs, onion peels, celery, anything...and most people have butter or margarine at home already. The stock came from the chicken he cooked (didn't you notice when he said that??). I thought it was pretty reasonable.
He said you dont have to put all those extra ingredients.
He also bought a $15 chicken. You could get a commodity chicken and the difference is enough for the extras.
@@daaaaaave oh yeah! That's a good point too!
Ugh I knew there'd be one redditor in the comments complain that "iTs nOt 20 BuCkS tEchNiCaLLy" ☝️🤓
But these pathetic comments are full of it here. People don't have some onion or butter laying around at home? Grow up.
Danny Kim, this video brought me so much joy. I'm a home cook who lived in the NYC suburbs for 34 years. I moved to Mexico in 86 and have been living here for the past 37 years. So this video combines my nostalgia for NYC (and a touch of Washington which I visited a handful of time), with my love of budget challenges and the fun of watching great American chefs showing what they can do. I've done a lot of Chinese cooking, but I never had a Chinese Hot Pot which I think I'm going to prepare. We have a lot of cooking pottery here in Oaxaca. All the best for the New Year as we leave the year of the dragon (my birth year) and move into the Serpent. Jacques Mexico.
I'm pretty sure you could sell all of us some cooking pottery😊
forcing the chef to use a sponsored soda in his meal is beyond cringe.
I do agree but atleast it's not a needed ingredient by any means, but for sure the last 2 were the best by avoiding almost everything they didn't buy with $20
The chef using the sponsored Ingredient is also a YT'er himself. They both know exactly what they're doing. And it looked like they both had fun cooking with it. Win-Win, in my book. 😊
I cook with sodas all the time. It’s not that uncommon
that last dish looked amazing. think im gonna make it this week
Final chef should do an entire series like this. He absolutely killed it!!
I haven't seen a cooking video this good in years! Good concept, good content, watched it from start to finish.... no skipping. 👍
I know they’re invasive but when that one dude just tossed the living crabs into a hot pan to fry them I winced hard… poor things!! And then to just blend them all up afterwards?? 😂 These were hard-shelled crustaceans crawling around and now they’re a foam!!
I mean the result looks delicious but too often we don’t fully appreciate “how the sausage is made”.
15:20 I've never seen someone blend crabs 😂😮
Same!!!!
thats how i learned to make crab and or lobster bisque, the shells have tons of flavor
I've used the the shells to make stock, but the whole thing?@@daytimerocker3808
and the crabs were still alive when he fried them to death
because you didn’t go to a culinary school? the classic French way of preparing the Américaine sauce involves blending the lobster or crab with the shells to extract maximum flavor.
the culinary talent on display here is astounding.
Very cool program! I especially enjoyed the last chef's creation. Very approachable. Would enjoy making and eating it!
best video I've watched in days, do more like this with different chefs!
This is so incredibly disingenuous literally 2 minutes into the video he's already using "scraps" from the restaurant lol. Its 20$ + (Scraps from a michelin rated restaurant and a fantastic kitchen) and by scraps I mean he whips out a whole bundle of fresh thyme which is easily 5-9$ lol. Then half an onion he calls onion scraps lol.
If you cook a lot you will have a lot of leftover herbs and veggies. I don't see why you're getting so technical about this lol
@@btran3206 Because the video is a lie? I'm not saying they can't use general spices etc but pulling out whole vegetables along with several other products not in the budget is disingenuous. Especially with how this video is portrayed saying how anyone can cook this well with 20$ then its got another 10-20$ in ingredients. I know in the grand scheme of things its not a huge deal but it sucks seeing them lie about stuff lol.
@@Lordwolfie59 I see your point, have a great night sir
@@Lordwolfie59 I think while the exact numbers are a bit higher I think the video's concept of saying that you can cook on a budget still comes across pretty well.
@@Lordwolfie59 do you really care about accuracy or do you just like to complain though? Let's be accurate here, if you were to buy a whole pack of thyme, sure 5-9 more dollars depending on where you get it from. Are you using the whole thing for the first recipe? Nope. You're using maybe 1-2 dollars of it. Half an onion? so 25 cents give or take? If you like to complain, just say so, don't act self righteous please..
Great job from the chefs, I'd love to try them all, especially the last two!
The Green Crab Noodles was the most "Michelin"; the way Chef Douglas Kim used every specialty tool and pan in the kitchen, reduced or threw out the bulk of the ingredients, made foam, and ended up with a tiny dish that you want to try but know that you will never attempt to make in a million years.
adding butter but not extravirgin olive oil with crab is just an heresy
@@Redenupagree. And even calling them Noodles Is heresy . Italian pasta Is not Noodles. Bucatini are parents of spaghetti
Loved this video! Great job on a budget. Such a great concept. Please do more videos like this
Super ecological with the entire stick of butter, entire chicken, and that cream fraiche that just so happened to be lying around 🤣 this doesn’t feel like the spirit of the 20 challenge
What cream? It's a bechamel
Ecological or economical?
@@hs2546 he added creme fresh to the béchamel sauce, and said, you don't have to do this...
@ I can see how that would be confusing, my point was really that it was neither. And he called it both in the video with that first chef 😆
@ he called it cream fraiche in the video. His words, first chef. I’m not sure of spelling though tbh
Man you have to do more of these series they’re so so good!!!
This video is heartening for those budget seekers who also wishes to entertain... I'm gonna try that french chicken rice... Thanks
I just discovered your channel on the 1st of the new year awesome look into creating affordable dishes. Looking forward to diving into other. Cheers to all and happy new year!
Shouldn't the rules be use the $20 of what they bought? Feels kind of cheating to use other things. A $20 budget you can probably prepare meals for 1.5 days. Probably the last one did it right.
Agree. this is true. I rather go to fast food or Chinese to get food under $10.
I think the assumption is most people have random seasonings and staples in their homes. You should be saving meat and seafood scraps(fat, trimmings, shells, skins, and bones) and saving vegetable trimmings and scraps. Those are very good at flavoring stocks and sauces. These is more about how to shop, technique, and using stuff you may have. At least thats how I view it.
@@kp126That is fair for how you viewed it but other people will view how the description is written and how he explains it. I think there is value to a video like this but the title is inaccurate… wish he had simply titled it differently and explained that various additional odds and ins will be utilized in the creation of these meals.
Agree, this channel is scam
… it’s not a game show. Using just the ingredients, you’ll get a great product.
Showing you what can be added from scraps on hand is a BENEFIT for you. Okay. Maybe not you. But for the folks that aren’t autistic.
Would love an ongoing series for this! Great content.
Danny: That's the best noodles I've ever had!
Chef: Ok, not bad.
Warning: Do NOT watch this on an empty stomach!
What a great vid! They make it look so easy.
Everyone hating but if you really wanna cook good food consistently for cheap you will eventually also have plenty of scraps
People are just pointing out how he used things outside of the $20 budget, which doesn't make sense since it was supposed to be a meal within the budget.
@@Alek-00yes but people are being so anal about it that it comes off as more nit picking than criticizing. You have people complaining about flour and butter and spices and oil which are all things you’re going to casually have if you cook often enough. And if you don’t, like others have said eventually you have leftover stuff. I agree about the Creme fraiche because that’s not common, but complaining about general things doesn’t get the message across.
@@CamronSixx22 it's the internet, so it's kind of obvious people would be complaining and criticizing without thinking about that. They wanted the chefs to strictly follow the $20 budget, but they forget that at home you won't have just the things you brought from the market.
I like it how the butter, the oil (sometimes a few liters), flour and spices don't cost anything. One can just get them for free on any street corner.
Even if the ingredients were $20, you got a Michelin star chef cooking it. That’s already double the price if we’re being honest.
Double? For 2 hours of work it will be 500$. Lol.
All dishes are amazing really interested in the last chef to utilize the budget accurately while still producing a high level dish
Poulet is something I've ate since childhood we call it chicken n rice sometimes I use lots of mushrooms in gravy
I love this concept. All of the dishes looked great too 🤤🥴
This looks like the Chicken Fricassee my grandmother used to make. Delicious! ❤
That's basically it and what i was thinking immediately when i saw the final dish. The only difference is that he made it more complicated with a few more ingredients ( and cheated a bit with the added ingredients that put him well over 20$).
I can make Fricassee easy for 20$ for 4.
First recipe was excellent! I can’t wait to watch the rest!
Great video! I see a lot of chatter about extra ingredients but honestly, part of cooking is what you have available. I can’t think of anyone in my family that says I’ve only got 20 bucks so that has to include salt, pepper, butter, cream, herbs, spices etc does it need to include the cost of utensils? Plates? Bowls? I mean cmon! $20 bucks covers the “main” ingredients … protein,starch ,veggies. I can easily make a dish for 4 on a ten dollar budget the problem is most people would rather eat a microwave dinner than take the time to cook healthy and delicious meals.
Totally agree. I'm more interested in the concepts and techniques than worrying about if they stuck to the letter of the law here.
Lol excuse us for being surprised when the title doesn't match the content
@@0sker1 so how do you measure the price of a pinch of salt or a dash of rosemary? Nitpicking is ridiculous imo the dishes were all well made. It can be a challenge sometimes for the beginner home chef but eating healthy can be done. And it can be done on a budget. It also doesn’t have to be boxed chemicals that imitate real Mac n cheese made fresh. That I think is the point of the video.
Genius, especially frying up the chicken skin. The methods are not too far from making any Asian chicken rice dish.
Second last chef was the most honest with the $$. With today's insane inflation, $20 buys you one bowl of food for one person.
THIS is a crazy good video.
Thanks, Danny!
He didn’t use anything I don’t have in my pantry or fridge, I don’t see an issue with that
That's what I mean! People are melting down in the replies crying they can't afford thyme, butter, flour, or lemons like they're wagyu or foie gras lol
I think that’s the point. The video implies you can make amazing food with $20, but it’s only true if you already have staples and extras.
Sure I have that now but I didn’t in college. It’s something you build up with time, stability and food security.
@@ambermichelles well duh. It's assumed everyone has staples like salt & butter. Did you want them to factor in the cost of pots, pans, & electricity too?
The last chef is the dish i would make & it’s the dish that looks more fulfilling during hard times. 👏🏾 this was fun to watch
I cook a lot of food for myself, but that was not possible before I retired. I'll probably tell you that it's not always that food being expensive is the problem, but it's time. A lot of good dishes take a LOT of time to prepare and knowing most Americans, our time belongs to SOMEONE ELSE. Usually at the end of the day, a lot of people who had hard workdays are too exhausted to take the time to cook their own meals. That is why most people opt for foods that you've posted earlier in the video, or eat out. If time wasn't such a curse for people, you would see more people cooking their own food. Many quality dishes can take hours to prepare, which is not feasible for people who work long hours unless they want to cut into their sleep to have a meal.
Sad but true. The pasta with clams and crab stock was probably three hours of real time cooking. On the other hand, getting in the car, driving to a restaurant, ordering, waiting for the food, eating diner, driving home, is not quick. You can do a lot of cooking in that time. There is a lot that is psychological. Too often "saving time" is 5 minutes, maybe 10. You have to ask what are you actually going to do with that time? Stare at your phone? Isn't eating a good meal worth a little bit of time?
@@brucetidwell7715 it is, but not when I have so little of free time. Before I retired, I opted for microwavable food so I can just warm it up, eat it go to sleep, wake up shower then go back to work. The cycle repeated itself for many years. Eating out at restaurants though... Is a luxury that most people don't have time for, which is why food delivery services like ubereats has boomed in success. To be fair, I don't actually remember the last time I've actually sat down at a restaurant... I'm certain it was not within the last 6 years or so as I never had the time to sit and wait. my colleagues and I always ordered delivery, or warmed up frozen food.
@@brucetidwell7715 Normal people who skip cooking aren't instead driving to restaurants and waiting around; they've having food delivered while they shower after work.
Very cool video, i'm subscribing. It's amazing what you can cook with cheap ingredients too, hope you make a longer series like this :)
There’s no way a “$20 BUDGET” includes BUTTER. I don’t know where some of you live… But a pound of butter where I live… You are spending anywhere from $5 to $8 /lb.. Anyhooo.. that last one is my favourite.
Well most of them used something like $1 of butter, so it's within the 10% margin.
Butter, fresh thyme, scallions, onions, flour, and a whole lot of other stuff he had "laying around."
@@lewismaddock1654But you can't buy $1 worth of butter. Besides there were a bunch of other expensive ingredients used. Of course if he had bought a $5-6 chicken instead of a $15 chicken it would have helped.
@@rifter0x0000 You don't have butter, flour and spices in your kitchen? What are you doing? Not to mention buying onions and garlic and potatoes, rice, etc in bulk so they're always on hand. Your pantry/cupboards are completely empty?
@ Not the point. The challenge was to make everything with $20 worth of ingredients, and the things they added on top alone were more than that. Challenge failed utterly. People who are trying to scrape a meal out of $20 don't have real butter and fresh thyme, nor organic vegetables. And they don't go to a fancy store that sells a $15 chicken. You *can* make a meal out of $20 easy, but these chefs did not do that.
First guy threw $25 of extra crap into it, dirtied up a whole kitchen of cookware, and still made boiled chicken 💀
And a bottle of champagne to boot. Wanker
lol. Boiled chicken sucks.
It's not boiled chicken it's poached and it's similar to a Chinese dish especially with that Chinese bobo chicken which is more flavorful than what you'd find in non ethnic grocery stores.
danny kim's smile is the real feast. i am in love.
Spend $20 …. But then add $80 worth of “whatever you have laying around…” (ya know …. kosher salt, grass-fed organic butter, imported olive oil, locally grown onions, premium unbleached organic flour, and the juice of one lemon imported from Mexico before the tariffs kick in, crème fraiche fresh off the jet arriving from Paris, and other odds and ends). Simple food all cooked on solid copper professional grade pots and pans. Bon appetite.
😂😂😂😂 exactly
Yep
😂😂😂😂😂😂😂😂
If you keep your pantry stocked you have those things. You can get a big box of kosher salt at Walmart 😂
Ugh I knew there'd be one redditor in the comments complain that "iTs nOt 20 BuCkS tEchNiCaLLy" ☝️🤓
But these pathetic comments are full of it here. People don't have some onion or butter laying around at home? Grow up.
A true testament to a chef's skill is being able to take unassuming cheap ingredients and make them delicious.
In conclusion, asian grocery stores got the deals
Exactly what I was thinking too!
The last one gets my vote, looks amazing!
Butter, flour, creme fraiche = more than $20 for a home cook.
butter and flour is something everyone has in their pantry obviously he didn’t need to account for that in the $20. he used about 10 cents worth of that. as far as the creme he said you don’t need to use it.
@@lebonbon21 I don't have butter and flour in my pantry.😂😂
It looks so good, I wanted to cooked it with the creme fraiche.
If you want to cook and don't have butter and flour on your house you got a problem
If you can't afford butter and flour, you've got way bigger issues than nitpicking a youtube video
@@pedrovilasgomes9144 i live in an Asian kitchen, butter and flour is not an ingredient we use regularly,
Love this idea. Definitely want to see more!
In a restaurant, $20 cost of goods translates to $80-100 price for the dish.
That’s a super generalized view… the margins on food are very small… restaurants make money on liquor which has a 2-300% markup at least.. the food isn’t marked up quite as much, example would be steakhouses; a six oz filet at Outback for 26.99… using your math they’re paying around 6.75 for that piece of meat.. no they’re not, YOURE a moron
You're really, really low in your guess. Virtually any restaurant would go out of business at those markups. Here's an example: the wax paper cup that you get your soft drink in costs more than the syrup and carbonated water and ice that fills it, and that cup is about a nickel.
@@jshireley except I used to be a purchasing agent and do menu pricing.
Most businesses follow a "rule of 3" which means 300% markup for raw material goods compared to finish product.
@@lolpaladins This is what I've heard about drinks of any type - not just alcohol.
Jeju looks amazing and that chef is very creative!
1:02 you wish, I wish, we can both dream
Really love your channel! It is inspiring and allways fun to watch. I learn new things and love the chefs.
Dude it’s a cool concept but either actually do the concept or include the million other little things not included in the 20 dollars lol, you could always just raise the amount of money
Probably the last guy did the budget right.
Flour, butter, lemon, some herb, literal veg scrap. All things laying around any typical kitchen, not a million things.. the creme fraiche can be made leaving dairy on the counter..
Please make this into a series!!!
There was at least $20 extra dollars of ingredients added as well as the intangible assets that elevated the dish. I mean, it's reasonable to assume people have basic cooking supplies, but come on.
"There was at least $20 extra dollars of ingredients added as well" Stop the exaggeration. Imagine spending $140 for ingredients and using it for 7 days then. Also feeds more than one person. So it's like $11 or $12 a person even if they did go over a little bit.
I just found your channel and I love your content and vibe! All the chefs and their dishes were incredibly interesting and I loved the down to earth feel of this video. Immediately subscribed. 💕
No,this is what every cook has on hand. I use scraps for every meal. I can boil for stalk and or blend for sauce. Even use scraps for serving dish as in citrus bowls for soup or dessert, sauce or dip. Good job Chef.
A frugal gramma, Kay
Huh.....I never would have thought to shred Brussels sprouts, or really to use them as a substitute for cabbage for the slaw, but it makes so much sense....now I see Brussels sprouts added to salads, lol!
This just showed all of us just how much mark-up these restaurants and restauranteurs have on foods and meals. Most of the time we all pay for convenience of not doing the dishes with subpar services and a waste of time waiting for a spot when we can have that time cooking a really good meal for cheap
You either understand nothing about what goes into developing decades of a real chef's skill, or you simply do not value it. 90% of your bill at a 1 star Michelin rated restaurant is for skill, service and ambiance. You have a peasant's understanding of these things.
we love Douglas Kim and JeJu Noodle Bar for the win !!!
Chefs don't get Michelin stars... *restaurants* get awarded stars.
true! my grandon and his crew and restaurant just got their first Michelin star and each is very proud! Atlanta, GA
@@carreyperea9856 I don’t believe you cuz you didn’t even plug the name of the place..
Love this! Last chef stuck to the rules and his dish looked the tastiest to me. The first chef got some critics in the comments but he basically assumed we have something in our kitchen before coming to a youtube video to watch affordable recipes from Michelin chefs!
Dude, 3 out of 4 did not budget at 20$ . Last chef Yuan was spot on. I understood he used an air sealer. But thats just to cut time. You don't need that machine. Only true chef is Yuan. 1st guy is a trip
I hope you keep making videos like this one. My family has had a hard time financially for the last couple years. So I’ve had to get really good at cooking on the cheap. Unfortunately, I have some added complications now which means I’m not going to cook quite the way I want to. Nevertheless, I still look for videos like this one to try to learn anything I can to keep helping my family.
"His knife is worth like $800 this isn't a $20 budget! He's gotta karate chop the ingredients!"
Thank you so much for putting together such a thoughtful video. It is tough putting together an affordable nutritious and delicious meal. How genius is it to turn an invasive species into a delicious meal too. Please do more of these videos!
I love this!!!!! it’s showing how to make chef level meals within my budget. And of course they’re gonna use random things that would be found around the kitchen… Are you asking them to buy salt, pepper, and like butter?
Last dude's knife skills are insane
ask them how they can make a meal in their restaurant for that....that is the question
lol if you only knew. Speaking of volume and labor cost alone…. 🌬️🛫✈️
FREAKING WOW! This is amazing. Thank you for this content ha ha ha.
So true. Coq Au Vin… old rooster, $4.00 (live not including time to Butcher, clean and process probably could’ve gotten it for free. It had turned really mean) mushrooms $13.00, wine…. an adequate bottle brought me over $20. $11.00. Total $28.00+/- , feed 8 people , bread, butter, sprinkle of parsley from the garden. I also served a salad. Under $4.00 each. Could’ve spent less on mushrooms, but I love mushrooms. I never skimp on mushrooms. Could’ve spent a lot more if I picked a different kind… or even less
I wanted to try that noodles so bad, great Video keep going
My man made chicken gravy and called it "white sauce". 😂
i would take the last dish over any of the other ones. looks bomb!
4:48 Butter, need more butter, fresh herbs also not gratuit monsieur! And the oils, flour, spices is presuming I'm cooking in the kitchen I wish I had. With wallmounted rack with a chinois and 200,- pans, Japanese topnotch kitchen knives. But I've got a broken fridge, a second hand oven and a stove that makes me jealous of trailers, mobile homes and caravans.
that crab pasta blew my mind. WOW!
Chef Danny you gotta hold these chefs to the BUDGET. Having a chef grab an extra ingredient from their home or restaurant defeats the purpose of the video in my opinion. I’m not even going to bother following along because the chef is already outside the $20 budget. What’s the point of the video once they go outside the scope?
The last guy understood the assignment. Nice dish
I will take a hainanese chicken rice over this any day. Sorry western cooking
You're not wrong. I was wondering how you can do chicken and rice and skip the Hainanese chicken and arroz con pollo dishes.