The Chef Show (2019) s01e03 Episode Script

1
Today's the Chef Day.
That's right. Today we're doing
all the recipes from Chef.
Scarlett Johansson still talks
about that pasta from that shoot.
That's awesome.
What're we doing now, first?
We're gonna start with dessert first.
So, we'll do the berries and cream.
First thing I'm gonna get you started on
is the, uh, caramel.
Now, I've done this myself, you know?
Without you.
-The actual caramel and everything?
-I've done it.
So, here's what I've discovered with it.
'Cause I did it in the movie,
and it was fine.
-Mm-hmm.
-And it looked great.
And then, of course,
I'm doing it with an audience,
'cause it's
when a lot of people were over.
-Yeah.
-If you mix it, it doesn't
-form crystals.
-You can't crush it.
-You have to leave it and let it bubble.
-Good.
Well, the most important thing
is to not touch it. It's just--
It's kind of counterintuitive.
I think that's enough, right?
Wait, are we doing like
a-- a simple syrup?
Is that what you call it when you do
half-and-half? How much water--
No, we're just doing
a straight sugar caramel.
-Wait, you're not putting any water in?
-I'm not gonna put any water.
So, what we're gonna do with this,
let it cook very gently.
Don't touch anything
till all the sugar slowly melts.
How come we're doin' it that way?
-Um
-'Cause it's different than what we did.
Were you adding water at the beginning?
Yeah. We-- Like half-and-half,
and you cook the water off,
and then-- and then--
and then it starts to change color.
I guess that's like
that's like a-- a childproof version,
with water?
Okay. So now we're going intermediate.
-We're going, uh, diamond trail?
-Yeah, we're doing diamond level.
Double black diamond.
-So, you just leave it on.
- Uh-huh.
- I'm just gonna go low flame.
People think you should stir sugar
when you make a caramel.
Never do those things.
I wanted to do one your way as well.
Basically, one cup of sugar.
You actually might prove me wrong.
-Again, this is what you taught me.
This is all you.
So, now let's get to the, uh,
whipped cream.
Okay.
- Soft beats.
- Soft beats, all right.
So, what we're gonna do is
we're gonna take it to medium peak
by hand.
-Okay, with a whisk?
-With that.
-With this?
-Yeah.
-So, hold on one second.
-Oh, I see. So you're folding.
-Regular sugar? You use confection sugar?
-Uh-huh. You can.
-Look at that. How beautiful that is, man.
-That's it.
Mmm.
-That's sweet enough, right?
-Yeah.
We'll do berries.
Again, all of the-- the amounts
can be up to you.
But the ratios are the same.
So, it's one, one, one.
I don't even know if there's a recipe
for the sugar part. So--
Here, let's just do it.
Should we eyeball it?
Just throw it in.
So, do sugar first.
What the sugar's gonna do
is it's gonna break down the berries,
and then the berries
will naturally release their juices.
And do I have to get the liqueur in now?
I'm gonna give it to you right now.
You're kind of, like,
marinating the berries.
- Like a ceviche?
- It's like a ceviche.
-That's good. And you want--
- And now, start picking that mint.
Chop it?
So you-- you lay it all together
and roll it tight?
Roll a tight cigar.
The most important thing is don't
don't do too much.
Do whatever your limit
allows you to control.
Like maybe ten leaves,
seven, eight leaves at a time,
and just be consistent
all the way through.
And if you can't get to the end,
you can just put the ends aside.
But you want it all to look like that.
So, Jon, take a quick look over here.
I haven't touched anything.
-See how it's starting to melt over there?
- Mm-hmm.
Like molten lava.
It's coming there.
So now that it's almost done
I would normally not even touch it at all.
-But the flame I saw was a little bit hot.
- In one area?
Yeah, and so now,
I'm just gonna kinda--
just help it along a little bit.
You can still see I'm not stirring.
So, when do you know
if it's gonna crack?
We gotta let it cool all the way down.
We're gonna add this mint.
Go ahead and mix that through.
So, put it in there.
There you go.
Just wanna give it a nice scoop
and then real gently
Almost like you're putting a cloud
on top of a mountain.
Real gently. Slower, slower.
And pull up. There you go.
Put your whole plate to the pass chef.
- Here we go.
- Beautiful.
I'd like more of this.
And we could do different platings.
Let's do some small ones.
All right, you do that, I'll--
I'll see how that tastes.
Mmm!
-How is it?
-Oh, it's really good.
Go six plates in a row.
Would we be eating one
if we were in a restaurant?
Uh-huh.
-'Cause you gotta taste it, right?
-Mm-hmm.
Mmm.
- Good, right?
- Mm-hmm.
-And would I follow behind?
-You'd follow with the cream.
Yummy!
-So, we're doing the Scarlett's pasta?
Scarlett's pasta? Yes.
-This one-- I do this one at home a lot.
-Yeah.
You've had this one
at your restaurant, too.
-At Commissary?
-Yep.
Right after the movie came out,
uh, we put it on the menu.
It was very popular on Instagram.
Easy to do, too.
Easy to do.
So, uh, go ahead
and start picking the leaves.
This--
We don't have to be so perfect on this.
-Okay.
-Just take off the woody, bottom stems.
In the water,
we're gonna add salt
and a little bit of oil.
While you're doing that,
I'm gonna do garlic right here, as well.
-This is the Goodfellas garlic, right?
-Yes.
- The razor blade?
- Uh-huh.
I remember when we were meeting
about doing Chef,
you referred to the Goodfellas scene,
'cause your thing was that cooking
isn't always depicted
- Uh-huh.
-well in movies.
And that you felt
that that captured something.
It did. Makes sense why,
you know, he cares about the details.
-Now, what're you timing?
Just ten minutes for the pasta,
just in case.
-Oh, it's in there?
-Yeah.
-You dropped it already?
-Uh-huh.
How much did you put in?
Uh, I don't know.
I might need
the mandolin for this, actually.
Really?
I could do it by hand.
It's just faster with the mandolin.
A-- A mandolin with garlic?
-This could get-- This could get ugly.
-Meh!
Yeah?
- No.
- No?
This garlic's kinda tiny, though.
It could get ugly.
Eh!
Any tricks to make pasta not stick?
You put oil in there ever?
- Little bit of oil.
- You do? Did you?
Yes.
I've heard mixed things about that.
I hear that's not good for the--
'Cause it coats the pasta,
does it change the consistency?
Yeah. I mean, it's not like something
that's gonna completely ruin your meal.
And especially if we're cooking like this,
for home and fun,
-it doesn't hurt.
-Yeah.
If you're doing seafood pasta,
you might be getting water from the ocean.
Um, then you might wanna think
about that a little bit.
You mean, you take actual ocean water?
-Uh-huh.
-You go and collect it--
Yeah, you collect it in buckets.
-Have you done that?
-Yes.
-Really?
-Yeah.
So, what happens? The chef is like,
"Will you go down to the ocean
and get me a bucket of seawater?"
-A bucket of water, yeah.
-That's rough when you're downtown.
Yeah. I mean, it's a big deal.
So, sometimes, you can even order that.
You can buy it.
The fishermen. The fishermen collect it.
-Artisanal.
-It is, artis-- Yeah, they do it.
That's enough parsley.
Yeah, roll it up and then do
a chiffonade as best as you can,
and then we're gonna do the full chop.
So, chop until the-- You don't want
the board to get green? Is that--
Well, you don't wanna bruise the herb,
most of all. So
Pasta. Grab the tip,
and you're gonna go in a half moon.
Just go one time around.
-Really close cuts.
- Mm-hmm.
Do that about two more times
and we're ready.
Pasta's ready.
We're gonna save some of the water?
I always forget, and then
trying to scoop it out of the sink.
So, in the future,
before you forget, always do it first.
-What? Pull out the pasta water?
- Yeah.
What do you think, Chef?
Is this intermediate?
Try it.
Man!
This is more work for me.
How come you don't crush it?
How come you slice it thin?
You could do it either way.
I just wanted the nuance of it.
But for flavor, isn't it
If you got everything going
at the same time--
If this gets a little bit over,
the whole thing turns bad.
Yeah, this is delicate.
This was to show the character
in the movie Chef,
how much he cared about this pasta.
See, that one's starting to go.
That one there?
No, we're good--
we're good right now. Good.
That's not getting too?
No, no, we're okay.
It's gonna be okay.
Now, we're gonna go fast.
Chili flakes.
Salt and pepper.
Mix it around.
- It's starting to go, though.
- We're there.
Turn that one off.
-Oh, you go in now?
- Yeah.
- Last time we did it--
- Oh, did we?
- Yeah. All right.
- Let's do that one after.
Ah. It's beautiful. Okay.
It's starting to go.
-It's starting to get bitter.
- Turn it off.
I'm off the flame, yeah.
So this will stop the garlic from cooking?
Once you add the pasta.
- Uh-huh.
- And a little bit of water.
The pasta water.
We're cooking by feel.
It's all feel, Jon.
Come on, a little nob of butter in there.
Mix it, mix it, mix it.
Good, ready?
Hold it, go up. Yeah.
Now, we're capturing the moment.
Everything is about this moment right now,
so we gotta move fast.
Or else, the magic dies.
Now, this is the type of dish,
if you don't pick this up when I say
"pick it up," you're in fucking trouble.
So. Hands go, out to the dining room.
'Cause it has to-- Let's eat it right now.
So
It has to be eaten, like,
in this moment, right here.
Fuck, yeah!
That pepper's nice.
- Wow!
This is better
-than it was on the set.
-Mm-hmm.
What do you got here?
This is all your Very meticulous.
Just writing down how much--
You seem very detail-oriented
from your show.
I don't want us to have to do this twice.
Like, you know, this is a big deal.
So this is how, uh,
we're getting to see behind the curtain?
-Yeah.
-I've only seen you from there down.
You-- I'm sorry you have to see
all of this.
-I apologize.
I've always wanted to try
Pasta Aglio e Olio
from that flirtatious scene in Chef.
And look at this,
it only has six ingredients. Perfect.
We're gonna start by bringing a large pot
of heavily salted water to boil.
So, you like that frame? Are you good?
-Yeah.
-This is taller than you normally
Maybe we can scoot this back
just a touch. Just, uh
All right, so this is kinda
like our show,
but it's also behind the scenes on
shooting Binging with Babish.
See, he overlaps both our worlds, Roy.
Yes. He does.
- So, is this how you do it at home?
- Yeah.
It's just a camera and a tripod.
-Oh, you got it framed perfectly.
-Yeah.
Man, I look good from the neck down.
I really do look good
from the neck down, too.
See? This is why I did it.
-Never have to show my face.
-Okay.
Wait. Do you want us in the shot?
Tell us, direct me for your thing.
I'll start with just me walking in,
-and then you guys roll.
- And we join? Okay.
So, we're good?
That's it. Cool, let's start cooking.
We're gonna make
some awesome chocolate lava cake.
Let's start cooking.
We're gonna start by making ganache
and melting some chocolate. Yeah?
Can you measure out
14 ounces of chocolate, please?
- Fourteen ounces?
- Yup.
Four ounces here for the ganache.
Half a cup of heavy cream.
- What temperature?
- Let's get this guy simmering.
Should I go higher?
You want that to bubble?
- We want that guy to bubble.
- So, let's start it off high.
As soon as they are fully-melted,
we'll add--
Like the Statue of Liberty
with this, uh this cream.
Yeah, you're just--
You're just steady as a rock.
You wanna stir this guy
while it's melting?
Sure.
-We got a little while.
- Yeah.
Chocolate should be melted gently,
anyways.
Usually, what we do is,
we turn it up, then turn it off.
And then put the bowl on.
What's this called?
This is an induction?
- Uh, induction burner.
- Induction burner.
-It's like a magnetic reaction.
- Hot plate. Yeah.
What's that noise?
Is it the noise of it doing its thing?
Yeah. Magnets.
Remember I got you this for, uh--
That was a big
-Thank you.
-You're welcome.
Do you ever--
You don't use it though, do you?
-Uh Not really.
-Not really.
So,
then once it's totally melted,
we'll dump the, uh, milk in.
Now, the way I've-- I've heard
is that you-- you heat up the cream
and then you use the hot cream
to melt the chocolate.
Is that not a way to make ganache?
That's I mean,
I'm sure that is a way. Chef?
-Yes.
-Yeah.
This is the way I did it the other day.
This is the inverse way, actually,
of doing it.
There's nothing wrong with this.
This way of melting chocolate
is usually just to melt chocolate.
Hmm.
So, you want the cream
in a steady, slow stream or all in?
Yeah, let's-- let's mix it
with a steady, slow stream.
See, this is the way it should be.
Carl Casper's actually making it
the real stuff.
He's Jon.
Who? I'm sorry?
- There we go.
- Beautiful.
Oh, that smells good.
Scrape down all the sides before
So, this is to create the cylinder?
-In the center?
- Yeah.
Just scrape with one motion.
-That way, you get almost all of it.
- Freezer?
Beautifully done, guys.
Great teamwork.
Now, we'll melt the rest of the chocolate.
This one's smaller.
You want a bigger bowl?
-This actually works.
- That'll work.
This is a bain-marie, is it not?
Yeah. As long as it seals the, uh,
steam.
We need, uh, 12 tablespoons of butter,
-and we're gonna melt this guy.
- Okay.
By the way, I just checked the recipe,
and you were supposed
to simmer cream
and add it to the chocolate.
So, we'll see how this goes.
-Oh, yes. All right.
-So, we're set.
It's all right.
It's like driving a car in reverse.
-It's still gonna go.
-Yeah.
-Just the wrong way.
- Yeah.
Uh, Roy, so,
how about we whip together the eggs
and the brown sugar?
Half a cup of brown sugar
and how many eggs?
- Six eggs.
- Confirm that.
So, now, I-- I've heard that
when you crack an egg,
you crack it on the flat
so you don't get shell in.
Is that true, Chef?
If you wanna cook the egg itself,
uh, you wanna crack it on a flat
so you don't break the yolk.
-Yeah.
-Oh, okay. That's why.
-Not about shell.
- We got three eggs left.
I wanna see who can crack an egg
with one hand the best.
-I do it for the movie.
-Yeah. Jon does it.
I'm actually horrible at it.
-Ooh!
- Jon does it really good.
-Oh, sorry. I can't do it.
Among the chefs,
so when we asked the chefs,
we were asking what was the one dish,
if you were a chef,
that would drive you over the edge
that you don't wanna cook anymore.
-But it's a real crowd-pleaser.
-Yeah.
And-- and they-- they all agreed it was
- The chocolate lava cake.
-It's super '90s.
It was without question.
Tom Colicchio was without question.
-It was like--
-He was like, "That's the dish."
Do you need this just incorporated,
or do you need it, like, frothy?
Yeah. Beat some air into that,
though, yeah.
Now why is the rag under there?
So it doesn't bang around?
-That, and so I have, like, a base.
-It's those little things.
Let's throw
a little bit of vanilla in there.
Vanilla and maybe some Grand Marnier.
The recipe was invented
by Jean-Georges, wasn't it?
Well, I think originally by Michel Bras
and then evolved by Jean-Georges,
then commercialized by Roy Yamaguchi.
And then put into history by Carl Casper.
-Into the annals of history.
-Yeah, I think that's the
The truth is that all the things
he didn't wanna cook is the stuff
I like to eat
Let's let
these guys get to know each other.
Let's pour that guy in there.
-Folded it.
- So, slow, right?
'Cause we don't wanna cook the eggs.
I think that
that's probably cooled off, though.
Think we're gonna cook eggs with that?
Yeah. It's probably a little bit hot.
So you wanna go little at a time.
So, what you're doing now is tempering.
So take about a third of it.
This is like splashing yourself with water
before you go into the pool.
- There we go.
- You got good metaphors, dude.
-I got good what?
- Metaphors.
-Oh, yeah, man.
- That's a good thing.
-Okay. I thought you were--
I thought that it was fighting words, man.
Got my street shit back on you, man.
I was like, "Say what?"
Next thing, I'm gonna toss in
six, uh, tablespoons of all-purpose.
- Looking good, Babish.
- That's high praise coming from--
Yeah. It's starting to look really
-There we go.
-Feeling it?
That's cake batter
if I ever saw cake batter.
-Excellent. Let's butter these guys down.
- Okay.
-Butter and a little brush?
-With fingers or?
I just use a paper towel
and my hands. Grease it down.
All right. I got it.
Let's get the whole thing,
as much as possible.
-You like that?
-Beautiful. I love it.
All right. Now we're gonna give
these guys a sprinkling of that sugar.
I'm just gonna dump a ton in there.
Gives it a nice, crunchy exterior,
and it comes right out.
-Have you ever done this technique before?
- Yeah, you do this for soufflés.
- Really?
- Yeah.
Basically, what a chocolate lava cake is,
is basically a non-rising soufflé.
Why do chefs not like 'em?
The technique is not the problem.
It was a-- It was a beautiful invention.
A non-rising soufflé
by an amazing chef.
But, because it was so delicious,
um, and easy to make,
people got their hands on it.
And they knew nothing about--
They didn't really care about the food
so much.
And then it became a staple
in chain restaurants around America.
And it just became a pop song.
- I see.
-Yeah.
What's the next trend
that's being bastardized and--
-That's a good question.
-Like, in my mind, it's--
My taco, maybe?
-I don't know.
Oh, hold on a second.
Let's talk about this.
Let's get this on your camera.
Was that after Chef?
What's going on here? Yeah.
Nice.
Yeah. I got this--
This is my most recent one.
Is that a twirl around the fork
because of-- because of Chef?
That's-- That's exactly. This is--
This is--
I got this because of Chef
because that was the most
-uh, important episode of my show.
- And you hit that on one take.
-Here's the fork.
-Oh, shit.
That's from the movie?
Did we get close?
- Pretty close.
- It's pretty good.
I got a longer neck on mine,
but that's, uh--
And-- And you know what?
Here's a gift for you.
-No way. Are you kidding me?
-Yes, the fork from the movie.
Holy shit, dude.
I'm getting choked up.
That's so amazing. Thank you.
It's not often that somebody gets
a tattoo of something.
That's incredible.
Lemme take a picture
so I can buy a replacement.
For the next guy who comes,
I'll tell him it's the fork too.
-This is the sixth one.
-It's the fifth-- Yeah.
Do you need a ladle?
How do you get it there?
I'll show you how to pour it.
So you'll pour
You use this
as your kinda tool to catch it.
-Uh-huh.
-You know, so you don't make a huge mess.
So, hold it like this.
So when you're pouring it
from a high level up,
-then you're cutting it.
- I see.
You go higher up. There you go.
Now, catch it and pull back quick.
-Okay.
-Go higher up.
-Higher up, here?
- Yeah, yeah. Now catch it.
-There you go.
- Oh, making a mess.
- That's okay.
-It's okay?
-You have to learn this technique.
- It's like when we made the movie.
Yeah. Except he'd yell more
because he was on camera.
All right, guys.
So, now it's ganache time.
-We're gonna--
-Excuse me, sir. This is
my job, let's see.
Go like this, Jon.
-Just go like-- Yeah.
-That looks good.
Pushed you away,
now he pushed me away.
-Like that?
-Yeah.
Just drop her in there
like a little baby?
Right in the middle.
-Beautiful.
- Gorgeous.
And how high do I fill this?
Right up to the bottom of that rim.
Yeah. The first rim.
The first line.
And once you get there, Jon, um
- Bad?
- Yeah.
You're gonna pull up.
You don't wanna
You don't wanna go across?
That's from bartending.
Yeah. Bartending is liquid.
This is chocolate.
- How's that, boss?
- Good.
We're cutting it close.
I know.
- Uh-huh. Uh, I think we're good.
-Ready for the oven.
You wanna do the Babish walk off?
What's the Babish walk off?
You just go like this,
hold it up for a second.
-Oh, okay.
- That way, we gotta
And there we go.
The Babish walk off.
-That's warm.
- We can see it better.
Yeah. Good thinking.
-Someone set a timer for nine minutes.
- I got it.
I'll add another recipe.
Yeah, you scrape that out and
This is a truffle.
Uh, this is from the movie Chocolat.
-Is it?
-Yeah.
Chocolat.
But Johnny Depp doesn't have you
over to his place.
- No, not even once.
Just remember that
when you put your next list out
of favorite cooking movies.
-Johnny Depp will be at the bottom.
-Maybe we, uh, edge him out.
- Uh, shape it up a little.
- Yeah, get that cocoa powder.
Ah! Here we go.
- Now shape it.
-Oh, mother.
There you go.
I recall in the movie, it was sensual
when they made chocolate, right?
-And it was very sensual just then.
A little powdered sugar
-There you go.
- Bonus.
Now we're making some whipped cream.
Half a cup of heavy cream.
Maybe a little sugar.
Vanilla.
- Oh, Grand Marnier.
- Grand Marnier.
There it is. You got it.
That's good for now.
How do you want these cut, Chef?
Quarters.
- Quarters lengthwise?
- Uh-huh.
- And you want the greens on, right?
- Yup.
- Ah, that's it. There's the alarm.
-Oh, okay.
Here they come.
- Looking good.
- That's toasty.
We gotta get these off of here.
Otherwise, they'll cook.
- You feeling good about it?
-Oh, yeah.
You can see the chocolate bubble now.
- Is it doing good things?
- Yeah. Let's start plating up.
- Oh, we gonna plate? Oh, boy.
- Yeah.
I've never done this before.
This was all-- This was the one dish.
- Yeah.
- And it was already plated.
Oh, I can't get a grip on this thing.
Yeah, you were getting into character
when we were making this dish.
-That was the screaming scene.
-Yeah.
How are we doing?
-Oh!
-Ooh, baby!
-Mamma mia.
-So, we do on the side?
- Oh, look at that jiggle.
Yep. Right on the side.
Leaning up against it, I would say.
Okay, now. So just--
Why do people hate this?
It's beautiful.
Oh!
Powdered sugar and cocoa on top, right?
Yeah. I think the cocoa
was off to the side. Beautiful.
- It's beautiful.
- Ooh!
Does this match your picture?
He wants it just like in the movie.
It's beautiful.
- Oh-ho-ho! All right, buddy!
Now we're talking.
Have we reclaimed chocolate lava cake?
We will.
I think that since we did the honors
of plating that up,
you should do the honors of
popping it open.
- Do we really do it?
-Yeah.
Okay.
This is-- This is the moment of truth.
That is the exact plate.
- All right. Here we go.
- Oh, dear.
Here comes the moment of truth.
Oh!
"It's molten!"
-"It's molten!"
-You did it!
You did it!
-Aw, man. Amazing.
- Nice job, guys.
That's the frozen cylinder
of ganache that did that.
That is. Oh, man.
Which looks different
than the undercooked cake.
Yes. Yeah, when you actually
do it like that,
it actually does what it's supposed to do.
It doesn't taste like raw cake
in the middle of a--
-This is so good.
- Delicious.
I'm impressed.
Good job, guys. In the center.
Right on.
- Yes.
-Boom.
That's awesome.
- Mm!
So, Roy,
the nice people at Café Du Monde
let us use their beignet mix.
And last time, I cheaped out.
I didn't order fresh mix.
I used the mix that I had
from several Super Bowls ago.
Yes.
And we made it,
and I don't wanna make it look
like this is not a fine product.
It's a fantastic product.
But we skipped the first step
that's not in the directions,
which is check the expiration date on it.
So, "use before August 12th, 2018."
-I think we got it.
-So we're in the clear now
by a good six months.
-Nice.
-Okay.
We're gonna do this right.
It was the first time I ever--
In charge on cooking.
-Yeah, you cooked for me.
-But we'll do it together now.
So, you wanna read the recipe.
Let's follow it. 'Cause maybe we're
"In a bowl, mix two cups of the mix
and seven fluid ounces of water."
Okay. So, we're gonna do this.
Here's a measuring cup.
-You wanna do double the amount?
-Sure.
Okay. So, do--
Is that where--
Maybe we got messed up
with the math, too.
That could be it. Yes.
- You wanna--
- Four cups.
- This is a one-cup thing, so four
-Uh, 14 fluid ounces
-Six, eight
-So, you're already having problems.
I'm already having problems, yeah.
Three.
So, this is eight fluid ounces.
Oh, we're not supposed to add it
right now
We can't go 0 for 2.
Eight plus six is 14, right?
And I'll have you know
there's no sponsorship consideration here.
This is purely because--
-We love it.
-We love Café Du Monde.
We filmed Chef there.
We're glad that we feature it.
They've been very nice to us
to give us permission to use their label.
- That should be 14 ounces.
- Okay.
-"Stir with spoon until blended."
-This counts as a spoon, right?
-Why am I so nervous?
-I know. I am too.
We're not even trying
to do this from scratch.
-You'd think with two ingredients
We wouldn't screw it up. And then,
by the way, I got some powdered sugar
and I looked-- I had a box left over
from the props from Chef.
We even have the-- We got the bags
from when we were eating the beignets.
-Doing our walk and talk.
- In the French market.
Eat it slow.
You're never gonna have
your first beignet ever again.
-Pretty cool.
-It's cool, right. You like it?
Mm-hmm.
Okay. That's looking really good.
So, now we'll add flour
down the work surface.
-Here, this is regular flour.
-Yes.
-Should we use this or the beignet mix?
- That's perfect.
It said liberal amounts.
- Is that liberal?
- Mm-hmm.
Or is that conservative?
-That's liberal.
-Okay.
I'll even flour the rolling pin.
And then we're gonna roll.
Jeez.
Look, I already screwed this up.
I don't wanna screw this up, Roy.
Did you do pastry work
when you were in culinary school?
We had a -- got a full pastry section.
So you start with bread baking.
So were the people there like,
"I don't wanna be a baker"?
-Do they all love it?
-No. It's a part of the program, yeah.
'Cause everybody, like, on Top Chef
seems to have trouble with it.
With baking or desserts,
they, like, freak out.
Is it that scary?
For savory cooks
that are on Top Chef like that,
who are just kind of, like,
swashbuckling pirates,
they-- they don't like it.
They like to do the fancy
fancy, flashy stuff.
How's that, Chef Roy?
Is that looking better than last time?
Yeah.
- Are we sure?
- Eighth of an inch.
I-- I'm--
I'm having a better feeling about this.
- Good. Let's cut 'em up.
-Okay.
We're gonna cut them
into two and a quarter inch squares.
I'm cautiously optimistic this time.
Let me test one.
- How hot's that oil, Roy?
- 375.
-It's supposed to float? What's the test?
- It floats.
That's really more important
than temperature?
Temperature's important,
but then the eye test is
that it doesn't brown too quickly.
Just flick 'em up.
-You got room?
- Uh, don't put it in yet.
'Cause we don't want the oil to go down.
Turning into a Dali painting.
They take 'em till they're pretty dark.
They submerge 'em too.
They have a strain that goes over it.
Put 'em in the bag.
People at Café Du Monde powder 'em
in the bag.
I think before and after, right?
This is looking good.
We didn't really take it
that seriously last time.
It shows you, with cooking,
that the most important thing
is to actually be mindful.
Even something like this,
with two ingredients,
if you're not paying attention,
you could screw it up.
Big time.
Cooking is one of the most Zen things.
You have to be there.
You have to be present in the moment.
And now let's put these on a plate
so they look pretty.
Put 'em in a wooden plate.
Shout out, Goop.
We have a style sense too, right?
You don't have to be Goop
to have personal style.
I should've cooked this with her.
Make her do the healthy version
of deep-fried beignets.
She would've done kale chips.
There we go.
I think another takeaway here
is that if you make a mistake,
do it again.
'Cause here we are,
we're doing all this stuff,
these difficult dishes,
and then this one just gets by us.
It's like that playoff game.
You don't think you gotta prepare for it.
- Bang.
- Bang, bang!
-Wanna try it?
- Sure.
Yummy.
-That's it.
- Mm-hmm.
It's as good as it is
when you go down there.
It's about how much sugar
you serve it with.
-They put mountains on each one.
-They really do.
And the pro tip,
don't inhale while you're eating.
That's flour!
Oh, sugar? No, it's sugar.
-Real good, this sugar.
-Good.
- That's it, man.
- I'm glad we did it again.
What're your guys' favorite food movies?
- I know what his are.
- Okay.
Um, I would say for Roy,
it would be Ratatouille.
Uh-huh.
What was the German one
you liked a lot? Mostly Martha.
- Ooh. Yeah, that's a good one.
- And Big Night.
- Mm-hmm.
- Right? That's your favorite.
- That was it.
- Right?
It's-- It's like The Newlywed Game.