4 Levels of Empanadas: Amateur to Food Scientist | Epicurious

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We challenged chefs of three different skill levels - amateur Stephen, home cook Alicia, and professional chef Adriana Urbina from the Institute of Culinary Education - to make us their favorite empanadas. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which one are you reaching for first?
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Stephen Hamilton
Level 2- Alicia Cabral
Level 3 - Chef Adriana Urbina
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Video Copy and Recipe Editor: Vivian Jao
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5 сен 2022

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Комментарии : 767

@muse129 Год назад

"I don't want to cook anything for 24 hours, but I appreciate those who do". Steven pretty much sums up what I was thinking lol

@eric_d Год назад

Eh, 24 hours is nothing. My spicy beans have been in the slow cooker for just over 23 hours now, and they'll be in there until at least tomorrow.

@farrex0 Год назад

@@eric_d Beans for that long? Get an Instant Pot, you wont regret it. In half an hour, you get beans ready without even having the need to soak them. And IMO, they taste better than using the slow cooker.

@stevbri7655 Год назад

My ribs are two days in teh sous vide. So simple. Drop it in two days before you want to eat.

@eric_d Год назад

@@farrex0 Maybe one of these years I'll get one of those, but I'm happy with my slow cooker for now. I actually prefer leaving it on low and being able to grab a serving whenever I want without having to refridgerate it and reheat all the time. Can you use alcohol in an instant pot? If so, I'd still imagine you'd need to cook off the alcohol again afterwards, because it wouldn't be able to evaporate into the air in a sealed container. I cook with alcohol often, but I won't drink any.

@farrex0 Год назад

@@eric_d I have cooked with wine, so I think it does. I have not tested it with higher percentage alcohols, such as brandy or rum. After the cooking time ends, you open the lid, and a lot of steam comes off from it. It releases pressurized steam for one to three minutes. So I suppose the evaporated alcohol releases there. but for what you describe, the slow cooker seems to work well. But the beans I have cooked on the pressure cooker, seems to have stronger, taste. But I have never tasted them side by side. However, what I love about it, is the versatility, you can cook about anything there, with barely any effort, and it comes out great. If you manage to get one on sale, I would recommend it. I got mine for quite cheap, and I already paid for it in how much I have saved from it. One way I save, is I get cheap, big and tough cuts of meat or pork. Cook it there, and I get shredded meat that is really tender and flavorful. Then i can use the stock to make it a sauce or cook something else in it. But the slow cooker is great as well, if you do not mind the fact that is slow, I think you can manage without the instant pot. They function almost the same, only one is way faster. But no need to buy another utensil, if you are happy with the slow cooker.

@mr.nobody9749 Год назад

I would love to see the chefs tasting each other dishes

@schmules101 Год назад

I think they would need 3 kitchens for that (3x as expensive)

@ross-carlson Год назад

YES - 100% this - who else just stops the video when the "scientist" comes on???

@SorbetCitron17 Год назад

As the equivalent of a level zero chef, I'd love to taste the others recipes. :)

@tibongbarako Год назад

@@ross-carlson food science is still science btw

@mr.nobody9749 Год назад

@@ross-carlson Exactly !!!

@lvalentine2585 Год назад

I love Level 3 not because it’s fancy but because everything’s authentic to her home (and the baller move of dropping the empanadas into the oil with her hand like nothing)

@stanleyipkiss7133 Год назад

togarashi is not authentic. sous vide also not authentic.

@minasdiary3884 Год назад

If we drop them with an utensil they will probably break, as my mom says, embrace the heat and the more confident you do it, the less oil splashes that could burn your skin you get.

@jlastre Год назад

It’s safer to drop items into oil by hand every close to the oil so it doesn’t splatter.

@Fidozo15 Год назад

@@stanleyipkiss7133 togarashi isn’t, alright. Sous vide? Mate we do have hot water in there 😂

@zaneleradebe2808 Год назад

The chimichurri is a nice touch 👌 🎉🎉🎉🎉

@tepmurt76 Год назад

Okay here's hoping Stephen puts an entire cheesecake in his empanada

@theoneaboveall4533 Год назад

Don’t worry, I’ll do it for you.

@Anjel1e Год назад

Lol

@KaneshaDi Год назад

@@this_is_patrick No, we will not! LOL!

@andycalimara Год назад

@@this_is_patrick Hale Nah!!!!! That was diabetes in a damn breakfast.

@Cora.T Год назад

Stephen must be haunted by the cheesecake and Emily must be haunted by the ketchup 🤣

@ClassicalMMAChef Год назад

This is the first episode in forever where the level 3 chef stuck to the traditional recipe and actually made the best dish by leap and bounds. We need to see her as a regular here!

@ClassicalMMAChef Год назад

@Bolbi Stroganovsky According to who? She said she was making Venezuelan empanadas, I am Venezuelan and this have eaten these same empanadas for 40 years.

@ClassicalMMAChef Год назад

@Bolbi Stroganovsky Las empanadas y arepas (y hallacas) se hacían con masa de maíz pilado antes de que inventaran la harina PAN. Claro que ella no va a pilar el maíz en un mortero. El relleno de pernil era más típico de una arepa, eso lo concedo. Ese chimichurri es prácticamente una guasacaca sin aguacate, el primer cocinero hizo guacamole por lo que creo que ella no le puso el aguacate. De repente no es 1 a 1 la empanada de tu colegio pero hacerla de maíz y frita es el estilo criollo a diferencia de los otros dos cocineros.

@beatrizgraveley Год назад

Ummmm....Traditional? What is traditional about Sous vide and Toganashi Japanese spice? huh?

@qetyoph Год назад

el chef Saul se apega mucho a la comida mexicana y se ganó el amor de todos. Desconozco de la comida venezolana, pero con la mexicana, el chef saul no tiene ningun comentario como los que veo aqui que no se apegó tanto a la tradición.

@mauriciogonzalez2601 Год назад

Es que definitivamente no está ni cerca de la manera tradicional venezolana, nadie en Venezuela se ha comido una empanada así y mucho menos con esa salsa. Las empanadas son de carne mechada con salsa de ajo 🤌🏻

@nardinadeleon Год назад

“I don’t want to cook anything for 24 hours but I appreciate those who do” Stephen’s a real one, because that’s me 😂

@pollypockets508 Год назад

Stephen should do stand up comedy

@Justicefu Год назад

Also the line about the air fryer "I'm air frying instead of deep frying.... because my doctor said so", guy legit has good comedic timing

@nata6025 Год назад

I like how all the chefs in this episode are respective of each other's methods and ingredients. It's such healthy positivity

@flyingchinchilla2683 Год назад

I felt like the mid level was just looking for arguments and justification

@vikramaditya6812 Год назад

Respectful*

@richardfusco8767 Год назад

@@flyingchinchilla2683 facts, she called Stephen a noob for using a fork

@BReeeTaMo1 Год назад

@@richardfusco8767 yep, and she used puff pastry 🤣

@kidkazma5118 Год назад

Dang, and here I was thinking the shade level 2 and 3 were throwing at each other. 👀

@thisuniquechica Год назад

Is it just me? The editing here is slower and spends more time with each chef before switching. I love it! Easier to follow and we can learn more about each method. Thank you!

@IgnacioOrtizBofill Год назад

I rather learn the scientific side about why, rather than seeing a recipe online, there are already many channels that do this

@aceofspades1383 Год назад

One of my favorite traditions with my Colombian father is to make homemade empanadas together. Chef Adriana gave us some great ideas to level up our guiso. Thank you!

@carolinamurtha3102 Год назад

Hello fellow Colombian hermana 😄. My brother makes empanadas the best in my family, my dad used to make the yummiest buñuelos, my sister does arepas and almojabanas while mom makes everything else. I pitch in where I can. Adrian’s empanadas look so good 🤤, I would love to try and those one day.

@jessicadesrosiers7467 Год назад

Same! This is always my birthday dinner food! Been making them with my abuelita since I could walk!

@Callithyia Год назад

So nice to see Stephen again! Hope life is treating you well! Loved being introduced to Alicia and Chef Urbina, and Rose as always is delightfully brilliant and an icon of elegant style.

@honeyartstudios Год назад

I loved these 4. Rose is very lovely, Alicia knows what up with NYC living and Stephen is so funny as well as pleasant :D When i charge up my ambition for meal prep, I gotta do Chef Urbina’s empanadas. ♥️

@MegaFortinbras Год назад

Usually, I don't care for the level 1 recipes, because the level 1 chefs tend to take too many short cuts. In this case, the only short cut that Stephen took was the store-bought dough, which is OK by me.

@brokenglassshimmerlikestar3407 Год назад

Stephen has made much progress!

@nardinadeleon Год назад

I agree and I like that his guac was homemade 👌🏽

@maromania7 Год назад

Usually that's a big part of what makes them level 1. Like how emily is considered a level 2 chef sometimes and level 1 at others. She's openly admitted that the level 1 stuff is just her "It's tuesday after work and I want something quick" recipe. It is nice to see some quick recipes that don't take a bunch of shortcuts though.

@physicsfan314 Год назад

Sometimes, the level 1 peeps have some decent "you're a regular joe cookin' on a wednesday, here's something tasty" kinda vibe, and I really appreciate that.

@harrislondon Год назад

Shame about the lack of meat

@matreames Год назад

When Alicia said she was giving off lunch lady vibes... that was the most true thing she said all day. She 100% felt like a lunchlady

@rodrigul3 Год назад

Second level chef calling Steven a rookie because he used a fork, 3 level Chef calling second a rookie by saying traditional empanadas are deep fried! 👏🏼❤️, I like 3 level for defending my boy Steven.

@elise.jones14 Год назад

2nd chef said hers look better by pinching the dough but level 1 chef's looked better than hers.

@alejandraperilla7897 Год назад

@@elise.jones14 I think that’s true, the second chef gets on my nerves. She is searching for everything an excuse.

@jc3drums916 Год назад

@@elise.jones14 It is possible to do the pinchy-twisty braid thing and make it look beautiful, but she wasn't there. She could've said something about wanting to practice and get better at it, instead of being slightly derisive about the fork technique being for "newbies." However, I agree with her about not wanting to deal with the hassle of deep-frying at home, and about the difficulty of owning appliances your kitchen doesn't have space for. Also, sous vide appears to depend on single-use plastic, which I'd like to avoid.

@davidkrokette2718 Год назад

@@elise.jones14 hers looked disgusting to be honest

@ClassicalMMAChef Год назад

Level 3 chef said her empanadas were Venezuelan style which are deep fried (also goes for Colombia), which is the only way to cook the corn based dough. Empanadas change considerably across countries, empanadas in Chile and Argentina are made with a flour dough and baked for example.

@NDrockingIt Год назад

I loved this twist, I was expecting the L3 chef to make Argentinian empanadas. Like Chef Adriana I'm also Venezuelan, I've never met anyone who makes their dough from scratch just like she did! It must be SO much crispier than the precooked corn meal because the dough is not as homogenic, I think I'm gonna try her method. Thank you for posting this!

@SayAhh Год назад

Chimi churri is a must!

@SpektakOne Год назад

Stephen’s yellow empanadas have me craving some Jamaican patties right about now…

@passiveaggressive6175 Год назад

OMG yes yes👏🏾👏🏾👏🏾

@scottjackson458 Год назад

That's exactly what I thought when I seen em.

@_Toxicity Год назад

Wow, the Lv 1 did a better job at sealing than the Lv 2.

@Gooong Год назад

agreed, fork pressed thinner crunchy edge is better than too much dough folded over and baked. And the contents leaked!?!

@julieflores2844 Год назад

She was like "I prefer to do things by hand" uses puff pastry

@anagarcia0221 Год назад

Lol she was the worst. L2 SMH! Did she make Chicken Tikka ?

@Elurin Год назад

I really don't think that method of sealing that lv 2 used is optimal for puff pastry. I've seen it used quite successfully used on a dough similar to lv. 3, on a type of empanada called a saltena which is popular in Bolivia (where I ate more than a couple!)

@ew2545 Год назад

@@anagarcia0221 chicken tinga. Chicken tikka is a completely different cuisine dish.

@BigIrishLug Год назад

The level 1 Chef (Stephen) visually killed this challenge. Congrats on the great job & have a champion day.

@Camila-et2zk Год назад

OMGG this is the first time ever I see a venezuelan chef in such a global platform and not just that but she’s also making one of our traditional foods. I was so excited and it looked so yummyyy

@aiko9393 7 месяцев назад

When do you guys usually eat empanadas? My culture doesn't really have specific breakfast, lunch, and dinner meal, so I'm curious as to why Stephen said his is breakfast empanadas 😅

@cesaraugustoojeda2336 Год назад

Thank you SO much for showing different styles of empanadas and not just the traditional mexican ones. I am from Venezuela and it irks me that people don't know the different variations we have of empanadas throughout latin america. In Chile, empanadas are baked and with flour instead of corn, in argentina the style is different, so is in the caribbean and so on. I believe the venezuelan ones are the only ones that are deep fried (maybe i'm wrong).

@DO4M Год назад

Puerto Rican Empanadas (empanadillas) are deep fried too.

@MichaelRei99 Год назад

Nobody gives a F about the so called difference’s in peasant food. Only someone with an axe to grind would care about something so unimportant!

@cesaraugustoojeda2336 Год назад

@@MichaelRei99 what a troll 😑

@andycalimara Год назад

@@MichaelRei99 Peasant food, huh? Who rejected you?

@Martinator0325 Год назад

Colombian empanadas are deep fried as well. They're actually pretty similar to Venezuelan empanadas, just that they're usually a smaller size and I think are pretty consistently savory. I also think (though not totally sure) that it's not always made with white corn flour, though most Venezuelan empanadas I've seen are with white corn and maybe some coloring (annato) at most. Plus, all of the empanadas I had growing up in Caracas had a slightly sweet dough, but many Venezuelans like Adriana don't add sweeteners at all.

@karldi7648 Год назад

Eh, party food? Si es lo que como mañana, tarde y noche! Buen trabajo chefs! Kudos to Steven aside, because he did an awesome job with his ingredients!

@DianaWanMa Год назад

Pero también para reuniones con amigos va

@empty-voiid Год назад

If I weren't so bad at cooking, I'd make empanadas everyday, for every meal. This stuff is way too good!

@MorkyMuffin Год назад

Son tan versátiles. Hay empanadas tradicionales, fritas, horneadas, de hojaldre, dulces, saladas...

@amdragon722am Год назад

Level 2 seems a bit posh about machines, process, etc. Level 1 and 3 chefs were very enjoyable and informative 👍 great vid as always

@nonnobis2232 Год назад

Yes, it's strange someone making empanadas is so grumpy! Must be living in New York lol

@belalabusultan5911 Год назад

"Posh" is used for a snoppy Brit... she's from NewYork, she needs another word 😛

@Samgotboredd Год назад

@@nonnobis2232 well she did say she’s from New York when she complained about her small kitchen

@lxkatelynne Год назад

Why was Rose's part at the end wasn't as long as it normally is? I really like hearing and watching her break down the food on a scientific level

@alemacm5742 Год назад

I know, she didn’t explain level one nor level 2’s filling

@mrpoopybutthole4157 Год назад

you a nerd

@angelxbunny Год назад

agreed, disappointed with this video for that

@windingstars Год назад

Every time the professional chef introduces themselves I feel like they're holding back saying they're a REAL chef 🤣

@tishw4576 Год назад

Stephan did great by using store bought dough. I can't make dough to save myself. Cookies, cakes, crumble, it's all good. All of the fillings looked great. I haven't tried plant based meat yet... Just can't quite get there.

@daltigoth3970 Год назад

I found the best way to try them is the fast food options when you have someone with you that is also willing to try them. Burger King had a 2 for $6 deal on their Whoppers at one point, which included the Impossible Whopper (plant-based), so I got one of those and one regular Whopper, cut both in half, then did a blind taste test with my kid. Although I was able to easily tell them apart in the side-by-side taste test, the Impossible Whopper was close enough to real meat that I probably wouldn't have known the difference if I didn't have a real burger right there with it to compare it to.

@Atrabilaire31 Год назад

Personally, for the Venezuelan empanadas, I would either have gone with a Guasacaca sauce or a garlic and cilantro sauce. It's still nice to see that they chose Venezuelan style empanadas.

@wescraven2606 Год назад

I never heard of Guasacaca sauce before. I looked it up and looks like it would go really well with the empanadas. Thanks for sharing.

@egrahamstudio Год назад

I was personally hoping for her to make some guasacaca, but chimichurri works well also. Garlic & cilantro could've worked well too, but maybe was it too simple for a Lvl 3 Chef?

@33up24 Год назад

I've only ever had guasacaca with Roasted chicken, never heard of it with empanadas. The garlic and cilantro one tho are godsent

@Sushibites160 Год назад

@@wescraven2606 I believe is a Latin America sauce, also used in the Caribbean. Our Dominican variation has garlic, cilantro, lemon, ají, salt and a tiny bit more of lemon if needed!! We usually eat it with meat. Delicious 😋 😋

@kuraraShotai9 Год назад

I work in a Venezuelan bistro & while the ones we make are more simplified (ex. We use instant empanada/arepa white corn dough) & it's good to know the ones we make are pretty traditional in style & cooking method

@DestinoFinalForever Год назад

Actually... Most of venezuelans use precooked corn flour to make empanadas x'D... Also, most of the venezuelan empanadas are pretty simple, that's the good thing about them, they're many things, but complex is not one them :3... PD: I know no one who would take 24 hours just to make some x'D

@A1BASE Год назад

So you sous vide yours for 24 hours? Very traditional...

@physicsfan314 Год назад

The most complicated part of Level 3 was the cooking of the pork. If you have a slow cooker, smoker, oven, or anything else, you can make pulled pork. It just takes time. Sure, she also made the dough, but that is a really simple process if you don't make the hominy yourself.

@arielvaldez1050 Год назад

I think Steven should be L2 now because he did much better than the actual L2 this episode.

@bakersdozen9095 Год назад

Okay I don't like how this home cook presented herself and her cooking. Steven and the professional chef were both extremely nice, considerate, and their food looked delicious. The home cook just seemed a little rude with the amateur remark and she seemed a little cocky when her food did not look as visually pleasing, in my opinion.

@whenhumanshadwings Год назад

Yeah it was really unnecessary for her to say that using a fork is for "noobs," when she herself is "intimidated" by the deep fryer.

@Metallicafan5656 Год назад

It’s been quite awhile since I’ve watched this series, but why they all throwing shade now 😂😂😂!?!?. 9 and a half minutes in: what is all this drama 😂?

@lerinconv Год назад

THANK YOU FOR THIS! I am Venezuelan and love your videos and having a plate from my country as a Level 3 is something that I will never forget.

@Reason4234 Год назад

I usually like Lv 2 dishes the best... They have more personality than Lv 1, but they don't seem impossible to make like Lv 3s tend to be... This time, though... Lv 3 all the way... The maize-based dough won me over. Sorry Stephen, If your doctor is against fried food, you should get another one.

@TheCaterwaulen6 Год назад

I agree, I usually like the level 2 dish is the best as well. But I like looking at the level three stuff for inspiration for how I would make my own level 2 dish uniquely mine.

@TheMrCC21 Год назад

That's not what he said. He said his doctor doesn't want him having fried food. Not the same thing as what you said.

@tlgmc1908 Год назад

@@TheMrCC21 air fryer food still taste good if you use a little oil

@didie97310 Год назад

Finally a new video !!! AND FINALLY AN EMPANADAS VIDEO !!!!! My EMPANADAS lovers...where are you ?! 🤩🤩🤩🤩🤩🤩

@nardinadeleon Год назад

Here I am! 👋🏽

@noctisarcanus7894 Год назад

I'm from Chile and here empanadas are like a national dish. In fact during this month (September) we celebrate our Independence Day and during all this month we eat A LOT of empanadas. Most moms know how to make them. It's interesting to see different approaches to our classic recipes. I'll be making empanadas this week and I'll try some of the things I learnt on this video for sure :) If you wanna see how our traditional empanadas are made, look for "Alvaro Barrientos Empanadas de Pino" on youtube. He has some of the best videos about chilean empanadas you could find.

@Philipp19967 Год назад

Oh I miss this. I lived in Chile for a year in 2014/15. I ate so many empanadas. The big one out of the oven and also cheese empanadas small and fried. I used to buy them on my way home

@SElisabeth17 Год назад

Omg i still dream of the empanada I had in Santiago. Olives are such a nice touch

@megalocoman Год назад

It's like another countries empanadas are so small, Chilean ones are over 300 he's.

@SayAhh Год назад

Just like the alfajor, most South American countries that have empanadas have at least one of their own recipes.

@edgarquijas285 Год назад

The return of my favorite level 1 chef, he did great

@eldibs Год назад

"Every time I grate, I'm worried that I'm going to grate off my fingertips." Me too, sister. Me too. I feel like I need chainmail gloves sometimes when I cook.

@estefaniaaabs Год назад

I really love how you introduce Chef Adriana's empanadas. I'm Venezuelan too, and I feel proud watching our traditional empanadas recipe here! Everyone should try it out.

@ritikavaswanii6248 Год назад

Stephen energy in the kitchen is such a mood

@x_cathy__26 Год назад

I love Adriana's only bc it how my family makes except I'm Colombian so different filling and we flat the dough by a plate. Other than that it very traditional way of making empanadas😙🤌

@homerc9101 Год назад

Theres nothing traditional from corn empanadas. Just Caribbean nonsense.

@nicolesierracallejas8613 Год назад

@@homerc9101 corn empanadas are superior, specially yellow corn 🙌🏻

@HappyHealthyWife Год назад

My family loves empanadas. I'm basically a level 1 chef when I make them. Love the frozen empanada wrappers from the store.

@aw3855 Год назад

This video would have only been better if there was two level 3’s and one was Saul.

@eric_d Год назад

Instead of 2 level 3s, why not the level 4 we are promised in every video that doesn't exist?

@margaretkaraba8161 Год назад

I see pastys. The level 2 cook, by using puff pastry and rolling the edge as she did, turned them into a pasty - an working class English pastry for lunch (whatever filling you use - but historically, it's half savory and half sweet - though noone does that. ).

@All7777Fever Год назад

Was thinking the same thing.

@michellebowen1194 Год назад

Pasties use shortcrust pastry, though, not puff pastry. Pretty big texture difference there.

@zanetseng6779 Год назад

Wouldn’t be more like turnovers if using puff pastry? (Also, I sorta remember that it is Bedfordshire clanger that has both sweet and savory fillings……)

@michellebowen1194 Год назад

@@zanetseng6779 Yeah it sounds like it would be similar to a savory turnover.

@tenshiangelina Год назад

I was also going to say it was actually a pasty. Amazingly, pasties are very popular in Mexico, that's why I know them

@samuelthomas7486 Год назад

Rose is such an icon, LOVE her

@savorymarshmallows Год назад

Me last night, watching old videos form this channel: Why haven't they done empanadas? I hope they do empanadas soon. Epicurious: hold my empanadas.

@SamGiles Год назад

Yay, welcome back, Adriana! 😊

@wescraven2606 Год назад

Glad to see Adriana is back! It's been nearly 3 years.

@elio2979 Год назад

this the is the best level 1 chef of all the videos

@adriflux7704 Год назад

Greetings from Puerto Rico! I do love me some empanadillas (that’s how we call them), though I’ve never tried one with a sauce. Delicious!

@calypzo69 Год назад

Empanadas vs Empanadillas!! La pelea eterna de Puerto Rico 🇵🇷. Empanadillas, empanadas y empanadas.

@adriflux7704 Год назад

@@calypzo69 En verdad que no tiene fin esa discusión 😆

@pinkstate Год назад

De pizza de Kikuet 😁

@pinkstate Год назад

@@calypzo69 y pastelillos 🤣

@TheNinnyfee Год назад

I wish all three cooks could try each others' results, not just their own. All looked yummy. :)

@danielcamachofrancabandier8392 Год назад

Try the arepas next!

@dianabarriosdepablos6812 Год назад

So happy to see Venezuelan representation! Kudos chef Adriana 🇻🇪💖

@eggie1978 Год назад

I would definitely eat the level 3 version.

@bukojoetheslapsoils8273 Год назад

Sameeeee

@Gooong Год назад

Not only would I love to eat the level 3 version, I would have devoured the sous vided oven finished pork before she got a chance to finish.

@tatg69 Год назад

I would say there are two level one chefs on this one. go Stephen!

@venabre Год назад

Alicia's are what we would call pastel de pollo over here, literally chicken pastry Delicious, but I wouldn't call them an empanada

@borewyrm Год назад

A chicken pastry…so a pastry filled with a savory filling…an empanada.

@venabre Год назад

@@borewyrm pastel de pollo By your logic a ham-and-cheese croissant would be an empanada

@fpoiana Год назад

Agree, that's not an empanada

@thetrustfulonepeytoncash6131 Год назад

ADRIANNA!!! First time since the steak levels. Welcome Back!

@stooge81 Год назад

More Adriana, please😍😍😍

@monicatoro2286 Год назад

I'm colombian and our empanadas are like the venezuelan ones but we eat them with ají, which is spicy and delicious.

@LordCogordo Год назад

Why did she grate the garlic in a FOOD PROCESSOR?

@matariki9818 Год назад

Here I was living in Argentina for over a year and trusting the infamous Argentinian chamullo - given how my workmates talked about them, I really thought that empanadas were from Argentina and had no idea there were so many different versions of these (judging from the comments, there seem to be at least one for each LATAM country). Can't wait to try them all, this Venezuelan version sounds absolutely delicious.

@Gio-id1uz Год назад

I love having empanadas on special Argentinian holidays!! They are soooo good 🤍🇦🇷

@Darkdragon5544 Год назад

I was expecting more of you Rose!

@augustoballen7947 Год назад

I got so excited when I saw the Venezuelan empanadas. those are my favorite

@matthewwilson9749 Год назад

More people need to learn how sous vide works. So easy and perfect results.

@Gooong Год назад

best soft boiled eggs marinated rice wine and soy sauce with no chance of error with the sous vide.

@jayo_z Год назад

Stephen's looks the best of the three. There I said it.

@rachelruiz8624 Год назад

I don't really like the Level 2 chef. She is a little snooty and it takes away from the episode. I love this series, maybe she can change her attitude. Everything looks great!

@rachelruiz8624 Год назад

It isn't just her though, I have noticed this with a lot of the Level 2 chefs.

@angrypotato_fz Год назад

Three great methods and chefs indeed!

@dylanteets921 Год назад

My family makes these with pie dough made from cream cheese, butter, flour and vodka. I'm partial to a cheesy spinach with bacon filling myself and make them for a quick breakfast meal on the go!

@MegaFortinbras Год назад

I make empanadas with a spinach and ricotta filling -- think of spanakopita.

@pollypockets508 Год назад

YAY!!! You finally did my favorite food!!!

@VerhoevenSimon Год назад

Lovely to see empanadas being made. And I can get Steven not wanting to cook something for 24 hours, albeit a shame about the dough since that's a nice skill to have and not too difficult.

@88coldsummer Год назад

OMG IT'S STEPHEN!!!! SOOOO SO HAPPY TO SEE HIM BACK!

@kailbethchacin Год назад

For all my friends who don't have time or the possibility to find the hominy to do all of that, please go to a store and buy HARINA P.A.N.!!!!! It's basically pre-cooked corn flour (gluten free btw) and it's what EVERYONE uses in Venezuela for Arepas and Empanadas. I am surprised she didn't use it, but I get the point of being authentic. Thank you for showcasing Venezuela (my country) in your series!

@user-ty5di3ku6o Год назад

Saul seeing this dish being cooked in a French contraption: "Sous vide? 🤨"

@michellebowen1194 Год назад

It's not a French contraption, lol, it's just a French phrase for a general cooking method.

@gregalisondrr Год назад

I love how the level 2 chef has that pro chef attitude

@Enkil01 Год назад

Definitely think Stephen knocked it out the park on this one. Would say his was definitely better than level 2. Would love to taste level 3's as normal but I would be pleased if I got anywhere near Stephens dish if I was attempting to cook it.

@CrazyFaz Год назад

Love the lvl 3 lady but wheres ma boi saul. Ma boi saul is one of the best bois i click on vids for the man sometimes

@sydneygerber1432 Год назад

that’s why i clicked on this video 😣

@JB-xl2jc Год назад

Saul is GOATed but variety is great too

@CrazyFaz Год назад

@@JB-xl2jc oh ik i like lvl 3 lady but i like my boi saul 😂

@remotecontrol27 Год назад

‘I’m air frying instead of deep frying cos my doctor said so’ lol same

@maccrazy7335 Год назад

What's with the unfinished Level 4?

@thevioletskull8158 Год назад

I always love when Stephen comes on

@JW-be8wf Год назад

The GOAT is back. We have missed you Steven. Where is the cheesecake?

@dhermann27 9 месяцев назад

Hi friends! Can someone explain why you would want to bake the pork at a lower temperature after sous vide? When I think of sous vide, afterwards my meat is totally cooked so all I want is a fast sear applied by a cast iron skillet or a blowtorch. What gives?

@telaxonu Год назад

I like the level 2 chef, the deadpan is such a breath of fresh air

@ms-iz9iy Год назад

Same as Stephen, I am also not in a place where I can make a dough properly either.... love that

@Archmimic Год назад

I love the chemistry parts. 😭👌

@emilyveloz3447 Год назад

It is interesting how they make a side, I’m used to eating empanadas with a drink and that’s it. Some people might add ají or sugar but that’s about it 😂😂

@eric_d Год назад

The only "side" I use on my empanadas is hot sauce. I prefer green sauce on empanadas, but the place I go to in Queens just has red sauce. It's very tasty, but not as good as green. I've never actually tried making either sauce myself, and I'm sure there are many recipes, but from my experience, everywhere that has green sauce tastes almost the same (even though most are family recipes), and everywhere that has red sauce also tastes the same (but I think many of the red sauces are from a jar).

@SentientPickle Год назад

I can find things I'd do differently about all 3 of their dishes, but all 3 are still probably great. Didn't care for #2 chef's attitude. That's the problem with any skill/knowledge. We have a tendency to overestimate the depth and breadth of our knowledge and skill so when cooks learn some stuff, you get some that think they know more than they actually do. Leads to closed-mindedness and they judge others harshly based on their own limited knowledge, skill and perspective. You have to be cognizant of the fact you don't know it all and have an interest in learning more. No matter how much you've learned, there's always opportunity to learn and grow as a cook. Knowing this leaves humble enough to reserve judgement, knowing that personal preference does not mean the way you like to do something is inherently better.

@jpzzzz Год назад

First level one chef I listen to because he brings his own vibe without sounding "oh no I don't know what I'm doing ", keep the vegetarian twist

@cojin01 Год назад

in mexico we have something like the venezuelan empanada, but we fill it with cheese and call it a 'quesadilla frita', pretty delicious...

@lovelylulu89 Год назад

We just call them empanadas de queso. I guess it varies from what part of Mexico your from. My family is from Baja Ca Sur and Sinaloa.

@manuelfromdabloc1452 Год назад

Does anyone know if I can make Level 3 Chef‘s dough with harina de P.A.N.?

@patriciamontero3457 Год назад

I don't know if you can make her dough recipe but you can use harina P.A.N to make empanadas. That's the flour we use in Venezuela to make ours. Usually you just have to add water and salt to the flour to make the dough.

@JohnHausser Год назад

I respect all of them but Stephen is the winner ! Simple but it looks 💣 Cheers from San Diego California

@physicsfan314 Год назад

After Level 3 sous vide'd her pork... why did she bake it? Why not just quick sear it in a cast iron, if the point is to get a crust? Doesn't baking it in an oven defeat the purpose of sous vide (and potentially over cook it?)

@vasilybakarashvili8536 Год назад

I have the same question.

@HelloMoto_ Год назад

We are everywhere now! Empanadas are the best, you just need the green sauce haha 🇻🇪♥️ but wait back home we make it with harina pan 😄

@yfznna389 Год назад

Finally chef Adriana😍

@aw3855 Год назад

The Queen of Sous Vide is back 👑

@JB-xl2jc Год назад

And air frier is back for Level 1! A couple of videos back had an amazing quote by the level 1: "If at first you don't succeed, get an air frier".

@theoneaboveall4533 Год назад

Now we need to see the king of Sous Vide on this show.

@irian42 Год назад

Sous Vide Empanadas?! WOW!

@aleksandraadamska6216 Год назад

Stephen is back! Finally 🥰🥰

@chicken2jail545 Год назад

I may have to try Stephen's recipe. Beyond Sausage is good stuff.

@jc3drums916 Год назад

I tried Beyond Meatballs. The texture was a bit weird - it had a distinct cellulose-like quality to it - and it had an aftertaste that seemed to grow in a bad way. Never again.

@chicken2jail545 Год назад

@@jc3drums916 I haven't tried their meatballs, but the impossible meat balls are pretty good.

@eberalex 4 месяца назад

I am Venezuelan just like Adriana, to make empanadas the usual thing is to use pre-cooked cornmeal. She did with corn what grandmothers used to do and that can still be seen in small towns. I applaud Adriana's initiative for bringing a traditional practice to the forefront. Except for the detail of adding Japanese spicy powder to that dough, that's her business, but still fine.