Agreed, a VERY clear explanation about how to dissect the lobster which was super helpful. But all his explanations of what he was doing were very clear and educational.
Okay so we're ignoring that the bird figurine on the shelf actually wished good luck to Emily? Changes the whole world building principles of the Epicurious kitchen universe.
I love this community that the Epicurious has put together. It is very heartwarming to see comments about Emily whom we have seen between her progress and now she is a level 2 chef.
I love that she's actively learning in every episode, and much she's grown. love that eric was completely down to explain how to make the pudding to her at the end, too.
I'm so proud of Emily! I remember when she used to call Rose! So happy for her promotion! I love her new confidence! Though she was just as confident with the Ketchup back in her level 1 chef days XD Love ya gurl! Keep on truckin!
Dang! I live in Halifax Nova Scotia and just the lobster that size is probably 25 bucks! Also Spiny lobster is inferior to Atlantic lobster in every way (no east coast bias at all :p ) I'm a claw man and those spinies are all booties.
I just want to buy Sargento cheese & Daisy sour cream for *less than half* retail price, *four* ears of corn for 89 cents (!) & rolls for less than half a dollar but *I don't think the pricing on these videos is for real* & I'll never understand that; if this meal cost, say, $35, isn't the point still relevant? Spiny lobster is almost always round $30/lb in the States; why is this one lobster *twice* as much? $7 for *house-made* chicken stock (where does that come from?) $11 for *six* farm eggs?! $3 for A SINGLE STALK of celery (I'm sorry for yelling but *dang!)?* I adore these videos, make no mistake. Absolutely love the channel, always. The price-changing exclusively for these videos seems so weird & unnecessary; my concern is it *likely* does more harm than good by convincing chefs not to attempt more expensive ingredients more often. 🤷🤷♂🤷♀
The chef's comment about the azeotrope was incorrect. Alcohol and water form an azeotrope at a concentration of 95% alcohol. As long as your cooking liquid/sauce before reduction is below 95% alcohol, there will indeed be more alcohol in the vapor proportionally and the liquid will reduce in alcohol concentration as it is simmered. Also, the wine already has ~80-90% water in it anyways, so it's already in an alcohol-water mixture from the beginning. (It may well taste better if you reduce the madeira a bit first, that's certainly possible and I'm not a chef, I'm just stating that a wine or alcohol based sauce will get lower in ABV as it reduces as long as it's not pure everclear)
I love to cook but I would never be able to make a fresh lobster dish. I’ll eat the hell out of one, but killing it and breaking its body down like that….nope. I wouldn’t have an appetite after that. I’ll gladly pay to have it done for me, haha.
Emily seems so genuine! It's weird how illegitimate the pricing is by comparison. $3 for a single stalk of celery? 4 ears of corn for 90 cents?! I don't understand why they do this for such a good person. 💯
Summary was generated by Summatim, let us know if there are any inaccuracies! 🤖 0:01: Introduction 0:36: Eric's Recipe 1:52: Breaking Down the Lobster 2:51: Emily's Recipe 3:06: Eric's Grilled Lobster 4:56: Lobster Reduction and Croissant 7:11: Extra Crispy Potatoes 9:25: Garlic Butter Lo Mein 10:27: Final Preparation 10:47: Preparing Bacon Crumble 11:20: Making Garlic Butter Lo Mein 11:35: Making Cheddar Corn Pudding 12:48: Frying Lobster 14:45: Making Lobster Sauce 15:01: Grilling Lobster 16:11: Plating the Dish 18:15: Trying Emily's Dish
Y’all need to do pro chef Vs home chef but make the home chef from south Louisiana and both chefs have to follow the other’s recipe. (Obviously it would be Cajun dishes) 😊
I do love that these videos keep hammering in how *terrifying* mandolins are. I still remember the first time I used one when making potato chips. I've never seen so much blood before. Biggest tragedy was that I had to throw out that whole batch of chips before even frying it.
