Kermit the Dank frog im pretty sure they make it at different time because the level 3 might take much more time ( like the time when frank make pickles)
To all those who say they should taste each other's food: More than likely, they're filming these episodes at different times with each chef. I imagine its hard to schedule the lives of three people (especially when you include professional chefs) together. I wouldn't be surprised if they invited one chef then told them to cook a multitude of recipes so that they can use it for later videos. I don't know if this is how they do it. I'm just speculating
they are indeed in different time ... a chef even has viewed some cooks like in lvl 1 or 2 .. so sometimes they commented on them.. I remember one when the chef be like : "you did a good job ..... " so she probably watch or told about what the other person doing..
@@arikakarin2323 but in one video Frank’s pickeld something forgot what it was marinated for ONE WEEK so it would make sense that at least that video is filmed at different times but he could have just filmed this one week before the actual video 🤔🤔🤔🤔🤔🤔
Bianca: "I'm a level 1 chef" Gabrielle: "I'm a level 2 chef" Chris: "I've been cooking since the middle age. Jk, just for like 40 years." Frank: "When the gods sparked the ancient fire that borne the universe, I was granted some of that power, and I sought to create the perfect meats. As I have perfected the cooking and the tasting of these foods and the elements within, I must offer a sacrifice to the gods each lunar year. I travel to the Himalayas, gather the holy salt after fending off the Guardian Yetis, and sacrifice on top of the highest peak with a young female mountain goat. The salt is then used as a purification technique upon myself that is too horrible for mortals to hear about. The toll is tremendous, and therefore, I could not participate today."
Since we're nearing Christmas, may I request: 4 Levels of Egg Nog 4 Levels of Gingerbread Cookies 4 Levels of Ham 4 Levels of Turkey 4 Levels of Hot Chocolate
Level 1: would eat watching football Level 2: someone probably brought to a fancy dinner party Level 3: on a date; have to eat with a knife and fork; $30 a wing
What I like about these is that the food scientists are never like “ level 3 did this better because xxx” they just break down why each level chefs food worked.
@@faze194 Didn't like her voice, and I don't think wings need tenderizing. I think she was wrong about them being dark meat ( lots of connective tissue makes it seem like they are). Frying especially with breading is so bar foodish; kills the natural chicken fat flavor with bleh vegetable oil. I think it goes to show that level doesn't mean a whole lot.
Some new ideas (like if you agree) - 4 Levels of Pie - 4 Levels of Hot Chocolate - 4 Levels of Ramen - 4 Levels of Nachos - 4 Levels of Dumplings - 4 Levels of Gingerbread Cookies - 4 Levels of Parfaits - 4 Levels of Strawberry Shortcakes - 4 Levels of Crepes
I really hope it gets to the top so Tasty can see this. I love seeing new food video everytime and honestly it doesn't matter what food cause its probably going to look good anyway!!!
This was one of the better level 1 chefs, for sure. But then again, making wings isn't really rocket science either. As long as they're dry when they go in the oven and you don't under or over bake them, they're probably going to come out ok.
Level 1 is definitely supposed to be able to cook. But they're not supposed to be the sort of person who would make their own chutney. Bianca is about perfect as a level 1. She makes a meal that definitely would be tasty, but which lacks the finesse of the other two levels. If you're doing everything out of a can or packet, that's level 0. You can't call yourself a chef at that level.
@@nodezsh Yep. That was basically my point. She can make good mashed potato but making gravy from scratch with rendered fat is beyond her skills. A level 0 chef is someone who would just use packet mash.
@@Jalais Idk number 2 tried to burn people's mouths off so... Though they all made hot wings, lvl 1 probably made the mildest version those koreans like their spice.
It's not even close to the hottest though. I also use the same technique with habanero; make a sauce that isn't just habanero so you can appreciate the flavor w/o the pain.
he means the video subject: anything about the taste/food culture/science. BUT: normal /ˈnɔːm(ə)l/ adjective conforming to a standard; usual, typical, or expected - the obama, sharing, Gabby comments.
Level 0: Order an 8 piece Buffalo wings at Wingstop Level 0.5 : Get a pre- made Buffalo wings pack at your grocery store. Then, cook them in the microwave for 5 minutes.
Personal style here: chicken wings in a bag with Louisiana Crystal hot sauce (it's a brand, should be easily available online) refrigerated for 4-8 hours; then lay them out on a greased/oiled roasting pan and cook at the center of the oven to cook for about 45 minutes to 1 hour at 190-215 degrees Celcius or until they look crispy. Remove, plate immediately, give about 10 minutes to cool, and then enjoy. The cooking process helps break down the heat of the hot sauce so that there's some spice but mostly lots of good flavor without a need for anything to temper it. They're crispy, not dry, and exceedingly easy. I've tried many other methods, but this one (to me) is the best combination of simplicity, flavor, and 'health' (they're not fried, I'm not using butter or salt, no ranch, and the chicken fat renders down to the lower level of the roasting pan so they're healthy right?) for my money.
you probably should watch this then: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oqeoOph7Lts.html Korean flavors and chicken wings go really well together
Korean chicken is da bomb. You have anything to say about him calling that chili powder gochujang powder? (ie: isn't korean chili powder called gochugaru and the paste is gochujang)
Hey, if I could *get* scotch bonnets, I'd cook with them, but none of the stores nearby sell them. I'd have to grow them myself... which, to be fair, is something I plan to do (if I can ever afford a place to live that has room for a garden).
@@afino61_ "What is wrong with y'all fatties putting ranch on everything" *looks at Bianca*. fatties huh? *looks at previous comment, does not see ranch mentioned anywhere*. hmm... *also looks at the fact that I said I like my wings fried, and thinks about how sauce make fried wings soggy*.
His korean wife should teach him how to say the same of sauces properly loool. I think he was trying to say the powder he used was like dehydrated gochujang or something, but he kept saying "gochugung"... I wonder where he got the hard g from
to everyone wanting them to taste each others food: they can't. they are probably recording them at different times, so it would be cheating if the first chef got to taste the third chef.
Judith Kim Glass Tupperware is the best. It’s the only kind that doesn’t end up changing color. My Italian family got me using glass for that reason (tomato sauces) but I can imagine it’s the same for a lot of Korean foods, I bet all that chili stains like crazy
This took me back to the one time I ever had Korean style wings. For those of you out there that haven't, dude give those a try. It's a sweet and spicy variety of chicken wing that any wing fan will love.
Level 1 and 2: I'm level 1 and 2. Level 3: I have been cooking for the king of Tunisia ever since the fall of the Roman empire,this recipe is created by the most distinguished experts in the world.
A personal review on this series (only read this if you want to hear my opinion) I think this series would make a great TV Show. With the way it’s edited, made and filmed. They made the way they cook entertaining and interesting, and they give us a bit of a food science lesson to add a small cherry of things you learned. And it shows you a lot of ways people cook, and see things. My only problem is the fact that they don’t try each other’s food. My Rating : 9.1 out of 10
"You can't get enough ranch!" Yes, Bianca. Yes, you can, and I say that as someone from South Dakota. I say that ESPECIALLY as someone from South Dakota.
@@madthumbs1564 You're entitled to your opinion, as long as you realize it's wrong. JK, I agree about celery but bleu cheese and buffalo sauce are better together than apart IMHO.
