"Are you gonna fold it into a swan?" "N-" "A fan?" "N-" "You're gonna do the fan" *nods approvingly* "I'm not gonna do any of that" HAHA love these two :')
My roommates in college never ate well and I spent my free time learning how to cook. The labeling thing is HUGE if you're cooking bulk bc you're on a budget, but don't want the food to go bad & you eat like a bird.
D. Trump screams "AxxL IS MY FAVORITE TH-camR I HOPE HE BECOMES THE PRESIDENT OF CANADA AND USA!!!" Yes, every cool person loves my content. And I know you love me, dear abkn
@@mapycia why the need to bring that up? They decided to be more environmentally responsible this year. Gaby is the kitchen manager, of course she has to be one who enforce it. Not saying that everyone else are not responsible tho
'Leftovers that are labeled, the other people that you live with, understand what is in there and they much more likely to eat the thing.' That is exactly why I DON'T label my stuff. 😂😂😂
@@teacher_ps How long it's been there can make a thing much more/less tempting, though. That's where I see a lot of the appeal. I grew up in a 5 people family and if we had done what Carla suggests we would have saved so much food.
Lucas Behring I put it in groups based on when it’s added to the recipe. A bowl/plate for things that go in first, a measuring cup with all the sauce ingredients mixed together, add ons for last minute on another plate. That way, you’re not washing so much, but you still have mise en place. So with mise en place, read the recipe all the way through to know when things are added
Lucas Behring that depends on what it is. And also how much of whatever you’re making. If you’re making say five pounds of cake batter, you would be putting all of one to two ingredients in bowls, but making more cake wouldn’t make any more mess than making less would. Also if you put literally just sugar/salt/flour in a small smooth glass bowl, most of it would come out anyway with just a quick rinse and dry. But again, the amount of wet ingredients would depend on what you’re making.
Was scrolling through the comments to see if someone mentioned this. I wish all people who produced videos recorded the audio louder. If it's too loud for me then i can turn the volume down on either my computer or TH-cam itself. If it's too low to begin with then there's nothing i can do except skip the video altogether because i can't hear a thing.
@@Wyldefaeboy That's true but i shouldn't have to. It's also a little hard to read the captions and also try to read all the pop-ups on the screen at the same time.
chunkymurps I was gonna be like, I can hear it just fine but then I noticed I had it on full volume lmaooo. But also I wouldn’t skip the video...I would just turn up the volume if it’s too low to begin w...
@@wes5812 That's how it goes. Restaurants are not a stable business, even very good restaurants will shut down often. The worst part is that restaurants that use sustainable products and fresh ingredients will already be at a disadvantage over places that are cheap and fast.
Brad is like a dog that has been told it’s a good boi. He has so much energy and he just can’t hold it in. Making him stand there quietly while Molly is talking was slightly torture, he just wants to talk.
@@PlayFoodSG It definitely is overrated and overpriced. You learn some things, but nothing compares to what you learn in a restaurant, actually working
@@elizabethwhite2151 I think he works more on the magazine/website kind of stuff, not the actual cooking kind of things. He's never really done anything to make anyone think he works in the kitchen. He just comes by for quick chats and the occasional snack.
@@kennethlei4782 Not that much by the looks of it, and nothing says you have to throw that part away. You could use it for an infusion or something where it wouldn't matter if you got seeds in it.
OMG!! The sauce UNDER the meat, the frozen chilis & cutting that seedy part outta the lemon......*MINDBLOWN** THIS IS WHAT I'M HERE FOR!! I love little things like that that really will change the way you do things in a kitchen & how you cook. THANKYOUTHANKYOUTHANKYOU!!
Mis en place: whenever a recipe says "meanwhile, chop the... ", ignore it and chop it beforehand. Because those onions will be burnt to the pan while you're still chopping carrots...
yeah, absolutely. especially when cooking after a recipe for the first time, get yourself organized beforehand. Might be a different story of you're doing a routine thing, but in general that's very sound advice!
Also, gets you to thoroughly read through the recipe first and you can note any surprises or tricky bits. Something which I try and get my Food Tech students to do but not always successful!
Two things I learned while working in a meat market/ restaurant is to allow any sauces to be mixed and allow to sit for half a day before adding it to dishes. It makes them so much more pronounced rather than throwing them in immediately, so you can use less and make more meals. #2 is learning to sharpen a knife properly. There is alot of people who can hone a knife but not sharpen it back to a fine edge. The owner brought a bunch of dull as heck knives and made me learn in one day to sharpen them.
I fall in love with them every single time i watch a new video. Like, I've never been in love to a person before (i love my cats) and i fall in love with every single person in bon Appétit, it's crazy 😭
No, less Gaby is what I want. No really, no Gaby at all would be best. Can't we erase memories just to have her 'never having existed' at all ... be sure never to see a Gaby again? Can we do that?
Probably because you never had to prep a case of lemons for service. If you had, and your boss had told you to get rid of the seeds, I’m sure you would eventually have gotten there on your own.
@@rheanathan4189 You can stand the pepper on the cutting board and -- instead of cutting right _through_ the core -- cut down _beside_ it, then turn and repeat. Discard the whole core. Then go through the pieces and strip out the remaining pith and seeds. Cut into strips or dice or whatever.
@@teacher_ps True. But I would expect a professional chef that handles very sharp objects, creates subtle recipes, etc to have the necessary touch. And the technique has definite advantages in a kitchen, where keeping one hand clean for picking other things up is needed. As awesome as Chris is, he just needs to practice his egg-fu a little and I'm sure he can get it.
As a follower of Brad, I hate to say that I respect Delany much more now. Knowing he didn’t go to culinary school AND never worked in a restaurant but is still doing this with BA, that’s wonderful. Always love someone who takes the less traveled path.
9:47 It's actually the rib that holds the seeds to the flesh that is the spiciest part of the chili. That being said, microplaning frozen chilies has kind of blown my mind.
Wow, Chris's trick was the shortest segment, but the most useful. I'm always squeezing lemon and lime over stuff but constantly annoyed by the seeds that fall out. Can't believe I haven't thought of this before. Thanks Chris!
4:27 I learned this usage in a custome/historical video about what the kitchen staff does. I remember maids and other the staff members have their own set of rules for towels too.
I really love Molly's aprons! When I first started watching BA Test Kitchen, I never thought that it was an apron because it looks like romper/jumper or something and it's really cute!
This is why BA needs to hire more tried and true Line Cooks. The amount of kitchen tips and shortcuts they provide could be turned into a full blown series.
I freeze my ginger and use a fine grater to get finely chopped ginger without a ton of bumbling around. I hadn't thought about using that with chilis as well.
Yes!!! Claire is so right, be very careful when using kitchen towels for oven mitts, you don’t want to get a steam burn(when the thing you’re picking up burns your hand thru the wet towel). Always keep a dry towel handy if you want to use towels for hot things!
Labels are absolutely a must. I add the date to my labels too so we make sure we follow a FIFO rotation with leftovers. And yes, people always seem to go for labeled stuff first.
“Time to share tips you learned in a restaurant.”
Brad: “I did not learn this in a restaurant.”
Delany: "I've never even worked at a restaurant."
That guy is awesome!
absolute maverick
"Pro Chef"
Brad "I'm not a chef" Leone
*Brad:* If you add sumac to something, prepare to be sabotaged!
"don't ever tell me or gaby what to do" had the same energy as "don't talk to me or my son ever again"
that's what I was thinking lol
But it's the son that says it 😂😂😂 dont talk to me or my mom ever again 😂😂😂
AudreyN gaby and alex have the cutest dynamic... need more of them
omg yes 😂🙌
where did they say that ? i cant find it T.T
I want to thank whoever paired up Delany and Gaby
The visual dynamic is off the charts. They make a good team, but they seem to do well with whomever they are paired with.
Great pairing! I love the dichotomy of so much restaurant experience and literally none; both giving great answers to this one
YES
There are some people in BA you can pair with any one like Gaby, Chris and Brad.
D R-K Gaby is a treasure
"Don't break my eggs" That's an argentine, translated way of saying "don't bother me" I love Gaby so much.
El clasico "no me rompas los huevos"
Vaya con huevos.
haha i love it
huevos can be used as we use balls in english
Sounds more like "don't bust my b@ll$".
They recorded all of these videos while Chris was sick, so now it just gives the illusion of him having a never ending cold
Right?
Claire felt that
he has kids. i bet he's legit sick all the time with constantly evolving crotch goblin plague
Crotch goblin 😂
@@kjcorder get help
Honestly, I would happily take a video just about their restaurant/kitchen stories. Good and bad, highs and lows.
THIS.
THE OTHER
@@dgill441 we've been waiting for you
Yea? Awesome. I like what you’ve done with the place!
I think u had a typo on Iowa at the end ur comment
"Are you gonna fold it into a swan?"
"N-"
"A fan?"
"N-"
"You're gonna do the fan" *nods approvingly*
"I'm not gonna do any of that"
HAHA love these two :')
SAMEE
I haven't even seen it yet and I KNOW it's Brad and Claire
Brad and someone at least
Little does she explain that carrying a towel like that is a health code violation.
Pepd the
I can tell Carla is a mom because she actually wants the people she lives with to eat her leftovers.
Nothing is more frustrating than trying to get your child to eat leftovers
I just live with roommates so I first thought she was going to encourage us NOT to label the really good stuff...
I didn't even understand that until I read this comment. I was like... Why would you want to tempt your roommates like that?
I didnt understand what she was saying at first. I thought she meant write "bad meatballs" or something to keep people out.
My roommates in college never ate well and I spent my free time learning how to cook. The labeling thing is HUGE if you're cooking bulk bc you're on a budget, but don't want the food to go bad & you eat like a bird.
I swear Gaby is literally the most adorable person ever!!!
ew...
@@ClaudeSac you know what I mean 🙄😂
I love her voice & her accent - I could listen to her read the phone book.
@@donkey1512 I know, I just really, really disagree. I want to never ever see her again, because, well ... ew!
@@ClaudeSac well, everyone has opinions...
I was gonna comment something like "Gaby is adorable with Delany" but then I realized Gaby is adorable with everybody.
and Delany is equally adorable with everyone
DELANEY! - Brad
molly and brad in blue is a vision
D. Trump screams "AxxL IS MY FAVORITE TH-camR I HOPE HE BECOMES THE PRESIDENT OF CANADA AND USA!!!" Yes, every cool person loves my content. And I know you love me, dear abkn
AxxL huh
With blue eyes too.. heheheh... Love it!
@@AxxLAfriku well thats terrifying
A vision of two schlubby middle-aged white people attempting to be interesting in blue
Gabby: I don't want to waste eggs
Chris: Literally squeezes lemon into the sink
Immigrant chef VS US born chef (
@@mapycia why the need to bring that up? They decided to be more environmentally responsible this year. Gaby is the kitchen manager, of course she has to be one who enforce it. Not saying that everyone else are not responsible tho
But also one lemon vs a whole bowl of eggs
@@jessboo173 The comment was pretty harmless imo. Non-americans generally are less likely to waste perfectly good food. Nothing wrong there.
'Leftovers that are labeled, the other people that you live with, understand what is in there and they much more likely to eat the thing.'
That is exactly why I DON'T label my stuff. 😂😂😂
when she said that i once again was reminded that carla is too good for this world. she WANTS people to eat her leftovers.
@@tilda4699 Yes, she wants her family to eat! She's living with a living sour patch kid who need some real food in him too!
It might get eaten anyway. The real strat is to label it as "cat food" or "january 2016".
Myles that’s true, i’d give my food to cosmo in a heartbeat, too
@@teacher_ps How long it's been there can make a thing much more/less tempting, though. That's where I see a lot of the appeal. I grew up in a 5 people family and if we had done what Carla suggests we would have saved so much food.
Molly: "once you've done your mise en place, you can calmly cook through the recipe."
*Claire: "hold my dehydrator"*
I obviously understand the concept of mise en place, but who tf is going to wash all those tiny dishes!
@@lucasbehring2514 I just leave things in tiny piles on my cutting board (if they fit).
Lucas Behring I put it in groups based on when it’s added to the recipe. A bowl/plate for things that go in first, a measuring cup with all the sauce ingredients mixed together, add ons for last minute on another plate. That way, you’re not washing so much, but you still have mise en place. So with mise en place, read the recipe all the way through to know when things are added
Lucas Behring that depends on what it is. And also how much of whatever you’re making. If you’re making say five pounds of cake batter, you would be putting all of one to two ingredients in bowls, but making more cake wouldn’t make any more mess than making less would. Also if you put literally just sugar/salt/flour in a small smooth glass bowl, most of it would come out anyway with just a quick rinse and dry. But again, the amount of wet ingredients would depend on what you’re making.
@@lucasbehring2514 You heard of a dish washer?
Coming to a tv near you, Roast of the Bon Appétit Test Kitchen: Hosted by Gaby.
What's that burn smell, you ask? It's pride.
@@LilianaKali Nah, it's Carla's buns (smash burger episode)
She cooks roast while she roasts. It would be perfect! XD
👁👁
@@MSTechie , "YOU GUYS... I didn't burn the buns." Classic.
gaby with the "no me rompas los huevos" she's argentinian alright
En argentino, sería más bien «no me rompas las Pelotas!» 😂
@@andycyca usamos las dos ☺
@@andycyca Las dos son válidas
@@DiegoMartinPintos y @aiolos gracias por la aclaración! 🙌🙌
Note to the BA editors: audio levels are noticeably low the past couple of vids.
Was scrolling through the comments to see if someone mentioned this. I wish all people who produced videos recorded the audio louder. If it's too loud for me then i can turn the volume down on either my computer or TH-cam itself. If it's too low to begin with then there's nothing i can do except skip the video altogether because i can't hear a thing.
chunkymurps you can also turn on captions! They’re not perfect but they are very helpful most of the time!
@@Wyldefaeboy That's true but i shouldn't have to. It's also a little hard to read the captions and also try to read all the pop-ups on the screen at the same time.
Maybe yall have trouble hearing lately :D
chunkymurps I was gonna be like, I can hear it just fine but then I noticed I had it on full volume lmaooo. But also I wouldn’t skip the video...I would just turn up the volume if it’s too low to begin w...
didn't Sohla like open and run a restaurant? I want her tips
Tips, hips, lips, all of 'em!
Yep, she opened a restaurant called “Hail Mary” in Greenpoint, Brooklyn, in 2017. I would love to hear more about her experiences there
@@Wilskers11 Says its permanantly closed though
@@wes5812 That's how it goes. Restaurants are not a stable business, even very good restaurants will shut down often.
The worst part is that restaurants that use sustainable products and fresh ingredients will already be at a disadvantage over places that are cheap and fast.
I’ll take Sohla 10 out of 10 times over Priya, homegirl can’t even cut an onion!
Brad while Molly was talking was the epitome of "when the person presenting before you is almost done but you haven't thought of an answer yet"
Oh man to me it was more like "I can't wait for her to finish so I can get my part over with"
Brad is like a dog that has been told it’s a good boi. He has so much energy and he just can’t hold it in. Making him stand there quietly while Molly is talking was slightly torture, he just wants to talk.
BA: "Pro chefs!"
Delany: "I've never worked in a restaurant, I've never been to culinary school."
I respect that about him
Gaby: I was just a cook like the ones in McDonald’s. That counts right ?
Ah, there's a fierce debate about this but many people say culinary school is overrated (and over-priced) anyways
@@PlayFoodSG It definitely is overrated and overpriced. You learn some things, but nothing compares to what you learn in a restaurant, actually working
It made me appreciate Delany more, what a champ
7:41 Alex: “I’ve never worked in a restaurant, I never went to culinary school”
HOW DID YOU GET THE KOALAFICATIONS FOR THIS JOB DELANY???
kimber Lee he majored in art then applied as an editor ☹️ lucky him
Delany has always strike me as a food Blogger type of guy, we have never actually see him cook anything in an individual video.
Not clear why Delaney has a job at BA.
Is Koalafications an inside joke or something?
@@elizabethwhite2151 I think he works more on the magazine/website kind of stuff, not the actual cooking kind of things. He's never really done anything to make anyone think he works in the kitchen. He just comes by for quick chats and the occasional snack.
I knew most of these but that service lemon is a game changer.
I put lemon juice in freaking everything, and this was totally new to me. I feel like my life has been a lie? 😂
@@notlobparrot3057 me too! I literally just cut up a lemon for iced tea and now I hate myself bc I did it so wrong
@@TheCollectorsSin Don't worry. We can get through this. I believe in us.
But you waste so much of the lemon cutting it like that.
@@kennethlei4782 Not that much by the looks of it, and nothing says you have to throw that part away. You could use it for an infusion or something where it wouldn't matter if you got seeds in it.
Wished Sohla was in here, since she actually OWNED a restaurant
“a little slooshie sloosh situation” - Delany always uses the word ‘situation’ to describe certain circumstances and I love it
I feel like Brad and Chris do that a lot too :)
Alex and Gaby, the combo that we never expected but we’re surely thankful for❤️❤️❤️
Saint Shahd for a sec I was like...Alex?? who? 😂
avacado ! DeLaNnYyyy
Everyone needs a Gabby in their life
"When it's just this without the fish it looks amazing! You getting that with the other camera?"
lmfaoo a gabby 😅
I'm sure that whoever is talking to Delaney must feel like they're in love, or that he's in love with them, he just has this kind of energy.
Gaby: "I wanna eat it the way I want!"
Delany: "Totally."
Gaby: "With my f i n g e r s."
I demand to see more Sohla 😤
What happened to Christina?!
Spacecadet I see her as adjacent to the main guys, she’s not in every video, only once in a while.
She's a babe
Honestly have the biggest crush on Delany
He is so cute!
Same. 😍
It's weird to me see how many thirsty girls that are in the comment section
@@givememore4free welll i have got some news for you
@@givememore4free it's hard NOT to be thirsty lookin at that tall glass o' water
I am literally begging BA to give me a show that is just Gabby and Delaney.
They are the cutest
HOLD UP BA WHERES MY SOHLA 😫😫😫😫😫😫😫😫😫
You can see her in the background while Molly and Brad talk, they should have had her do her tip too... Did they edit her out? :(
kristy asking the real questions!! great vid but missed sohla
Right? She literally ran a restaurant
when it says "1 minute ago" oof I need to find a job
Okay 😍😍😍
There's positions available for rim jobs
@@dakronikles i'll take that job
💯
Claire must be a Douglas Adams fan. Never forget your towel.
LOL great reference. That was a deep cut.
She is one hoopy frood.
@@AnnaReed42 this comment has been under appreciated
Don't Panic and thanks for all the fish
Or a Towelie fan
Gabby: “I’m gonna eat it with my fingers” had me cryyyyying
Mise en place helped me a whole lot with the anxiety and fear I had cooking before. Planning and prepping help a lot to start the process
OMG!! The sauce UNDER the meat, the frozen chilis & cutting that seedy part outta the lemon......*MINDBLOWN** THIS IS WHAT I'M HERE FOR!! I love little things like that that really will change the way you do things in a kitchen & how you cook. THANKYOUTHANKYOUTHANKYOU!!
*Molly and Brad are like 2 blue kitchen Smurfs* 😂😂Knowledge is power....give us more
Oh my god....exactly 😂😂
Cooking Pulse totaly :)))
cooking power 🔥
😄😄😄
Chill fam
Brad's blue sweater matches with his eyes so well
brad is the kid who didn’t do his homework and then showed up and grabbed a container full of salt
"Who's not winning?" I'm stealing that, Chris
Mis en place: whenever a recipe says "meanwhile, chop the... ", ignore it and chop it beforehand. Because those onions will be burnt to the pan while you're still chopping carrots...
yeah, absolutely. especially when cooking after a recipe for the first time, get yourself organized beforehand. Might be a different story of you're doing a routine thing, but in general that's very sound advice!
Also, gets you to thoroughly read through the recipe first and you can note any surprises or tricky bits. Something which I try and get my Food Tech students to do but not always successful!
I just love Brad. He’s just the Braddiest Brad who has ever Bradded.
As a person who works in restaurants, this makes me feel closer to my favorite BA staff and I'm HERE FOR IT
Petitioning for gaby to have her own show!!! "It's Dead" !!!
It’s be her just figuring out English the entire time. That’s a job for Make It Fancy.
There's no bad blood between anyone in these videos, it shows and it's awesome!
Brad: Just salt it!
Chris: beep boop calculate the x-axis then you have your 1/5th lemon slice perfectly for human consumption
Volume mix is a little low on the talking bits, a little high on the music.
gaby is throwing so much shade i love her
Lets get more Gaby and Delany
Gaby and Delany come together to make legit sandwiches.
WHERE IS MY GIRL SOHLA!! SHE WOULDA GIVEN US SUM REAL LESSONS I JUST KNOW
Oh did Chris get a haircut? Looking good man!
ikr there should be more comments on this!
Izzy i love how bon appetit fans feel so close to the test kitchen staff so as to comment on haircuts or new shoes it makes me feel so warm i luv
I think it's time for a new solo Sohla video
A Sohlo video
Yup. It's time.
Naaa
Carla: "If you don't label the food, the people you live with won't eat it"
Thanks Carla, i will never label my food again 👍🏻
At least don't label it "delicious". Label it "habanero/kimchi experiment", or something.
"I'm not gonna do any of that" 😂
Two things I learned while working in a meat market/ restaurant is to allow any sauces to be mixed and allow to sit for half a day before adding it to dishes. It makes them so much more pronounced rather than throwing them in immediately, so you can use less and make more meals. #2 is learning to sharpen a knife properly. There is alot of people who can hone a knife but not sharpen it back to a fine edge. The owner brought a bunch of dull as heck knives and made me learn in one day to sharpen them.
"Here Chris Morocco... One Hand."
Is the diss of 2020 for sure.
SHE BARELY EVEN LOOKS AT IT!!!
8:13 "Little swooshy swoosh" I love how the whole Test Kitchen is gradually speaking Brad
is audio kinda low for anyone else ? got mines on 100 and still cant hear anything
Ya I was gonna turn up my volume but I was already maxed out
Ooohh, I like that Chris Morocco 'Service Lemon' cut.
Chris:”Ya know?”
*T-poses with lemon*
“Who’s not winning?”
I fall in love with them every single time i watch a new video. Like, I've never been in love to a person before (i love my cats) and i fall in love with every single person in bon Appétit, it's crazy 😭
i love Gaby!! i want more videos with her!!
Hello 😍😍😍
No, less Gaby is what I want. No really, no Gaby at all would be best. Can't we erase memories just to have her 'never having existed' at all ... be sure never to see a Gaby again? Can we do that?
The lemon trick is genius! How did I never think of this!
Probably because you never had to prep a case of lemons for service. If you had, and your boss had told you to get rid of the seeds, I’m sure you would eventually have gotten there on your own.
Like cutting bell peppers off center.
@@wwoods66 Please elaborate on your secret bell pepper knowledge...
@@rheanathan4189 You can stand the pepper on the cutting board and -- instead of cutting right _through_ the core -- cut down _beside_ it, then turn and repeat. Discard the whole core. Then go through the pieces and strip out the remaining pith and seeds. Cut into strips or dice or whatever.
@@wwoods66 I never knew that technique, i'll give it a try
One-hand egg ... it's the same motion as turning on a faucet. It twists and separates the shell halves. Easy peasy.
@@teacher_ps True. But I would expect a professional chef that handles very sharp objects, creates subtle recipes, etc to have the necessary touch. And the technique has definite advantages in a kitchen, where keeping one hand clean for picking other things up is needed. As awesome as Chris is, he just needs to practice his egg-fu a little and I'm sure he can get it.
As a follower of Brad, I hate to say that I respect Delany much more now. Knowing he didn’t go to culinary school AND never worked in a restaurant but is still doing this with BA, that’s wonderful. Always love someone who takes the less traveled path.
6:16 "no me rompas los huevos", grande gabi
sadKEK
Delany: "Never worked in a restaurant and I've never went to culinary school"
Wha? Who did you sleep with buddy!
9:47 It's actually the rib that holds the seeds to the flesh that is the spiciest part of the chili. That being said, microplaning frozen chilies has kind of blown my mind.
Wow, Chris's trick was the shortest segment, but the most useful. I'm always squeezing lemon and lime over stuff but constantly annoyed by the seeds that fall out. Can't believe I haven't thought of this before. Thanks Chris!
How dare you put Chris and his genuinely incredible tip last
exactly!
Save the best for last, bby
Gotta eve the worst for last.
Anyone else obsessed with Brad's recent affinity for big soft colorful floofy sweaters?
"I want to eat it the way I want to- WITH MY FINGERS" is probably the most real thing Gaby's ever said on this channel.
just had a trip to argentina and fell in love with their chimichurri. have been putting it on everything lately...... 😌
Dammit Alex. Stop being so handsome. This isn't fair.
8:28 Gaby's freaking adorable.
Priya presented toast. Surprise surprise
Why is she still representing BA test kitchen.. at least Alex brings stuff to the table
Tbh i see it as a running gag... i dont get why people get angry with Priya over her taste buds.
4:27 I learned this usage in a custome/historical video about what the kitchen staff does. I remember maids and other the staff members have their own set of rules for towels too.
Gaby and Delany are so perfectly paired for these videos.
I really love Molly's aprons! When I first started watching BA Test Kitchen, I never thought that it was an apron because it looks like romper/jumper or something and it's really cute!
I believe she is wearing a cobbler apron in this video, and in some others she wears japanese style crossback aprons.
I would love to see a friendly BA test kitchen Dias-track
This is why BA needs to hire more tried and true Line Cooks. The amount of kitchen tips and shortcuts they provide could be turned into a full blown series.
5:23 Or, "One Brad egg will ruin the whole bunch."
*Fermented Egg Yolks intensifies *
everyone in the ba test kitchen is so precious, i love them as much as chris loves his spoons
That Molly woman really looks like a woman called Molly.
I could watch Brad all day. He’s so friggin’ entertaining!
I would love to see a BATK vlog. Just recording a typical day in the test kitchen and bts
I freeze my ginger and use a fine grater to get finely chopped ginger without a ton of bumbling around. I hadn't thought about using that with chilis as well.
“a splooshy sploosh”
brad is rubbing off on everyone
totally attest to brad’s tip. I started doing it this year and it makes a huge difference!
After watching nearly every BA vid, I better become a professional soon
Gabby: no I want to eat it the way I want, with my fingers!
Lmfao 😂💀 omg I love it
I wouldn’t label my delicious meatballs because the “people I live with” would eat them 😂😉
Yes!!! Claire is so right, be very careful when using kitchen towels for oven mitts, you don’t want to get a steam burn(when the thing you’re picking up burns your hand thru the wet towel). Always keep a dry towel handy if you want to use towels for hot things!
I love gaby. She's lowkey badass
Labels are absolutely a must. I add the date to my labels too so we make sure we follow a FIFO rotation with leftovers. And yes, people always seem to go for labeled stuff first.
the lemon trick was probably the best thing on here.
Alex chill as ever. Love that guy
I’m sorry, but I was totally expecting a “Merci, Mise Molly” card 😆🤗
"I DONT EVEN THINK SO" - Brad
lol i love him and his inflection he's soooo funny