That saffron is the cheap low quality left over the inner parts of the saffron flower. All that costs like 5€ here in Europe. The real high quality saffron from Iran would cost like 100€ for that amount. Trust me, I'm Iranian!
And you forgot the white wine. Before someone @ about that, yes there are cheap alternatives, but if you want something to add a nice, rich flavor you might want to spring for the slightly more expensive alternative.
Frank is one of my favourite chefs because he puts his heart in the dish and he's very down to earth when explaining things such as in the previous videos of 50 people try and the last video of answering questions about spaghetti and meatballs.
And he never goes far beyond what the original recipe calls for.. He has improvements but didn't make sorbet when they are tasked with making an icecream sundae. And most importantly, it is something you can do at home, even more so than the level 2 chef in this case unless you happen to have insanely expensive saffron.
I feel Grandma is better than Lorenzo when it comes to sweets. And after Emily's attempt at French Toast, Emily should probably be kept away from sweet dishes as well
My husband and I have made Frank's chicken soup a few times and it's so gosh darn delicious. We have to keep watching this video in order to get the recipe right since there's no standalone video of his chicken soup recipe, so I have finally succumbed to just scrubbing through the video several times just to watch Frank's segments and write everything down. So far, I've been doing this for about 45 minutes. -_-
If you write down the time stamps of the parts you like and then list them in a comment you will always be able to just click to the bits you want to watch again.
John : “I buy the chicken in the supermarket” Gabrielle : “I buy the chicken from my local farmer” Frank : “I like to improve the flavour of the chicken by *being* a chicken”
I've make my chicken soup exactly the way he does, and it does take some time. No way you could make 3 meals a day cooking this way and still have an actual job
Not gonna lie, when it comes to simplicity John's soup looks the best. Every culture has it's own version of chicken soup/noodle soup, and it's the simplicity that makes it the best.
Dude using a whole chicken is super easy. Salt (24hr prior) and roast a whole chicken in the oven. Bam you have chicken to eat one night Break it down and throw the leftover bones and connective tissue/skin into the pot. Add water Add aromatics Simmer for 4 hours Bam. You have soup.
John: *uses chicken breast* Gabrielle: *uses legs* I bet Frank’s gonna use a whole chicken. Frank: I like to use whole chickens Well excuse me then, nevermind.
We're going to find a happy free range hen and have her mate with a brawny free range rooster. We will take the resulting egg and incubate it under our arm for earthiness and then raise the chick gluten free on artisanal grains (organic) allowing it to socialize with other 1% chicks. Sadly, the perfect chicken will be slaughtered. By a rabbi. We're making soup after all. How did you think this was going to end, you buffoons
chicken breast for chicken soup lol what a stupid idea... Chicken breast is the driest part of chicken I thought every1 knows that to make a good chicken stock you have to use the bones
That has to do with the dish they are tasked with though. The level 1 they choose has to actually be able to make the dish, and no offence to Emily but someone with her skills and lack of enthusiasm definitely cannot make chicken soup. We should actually be comparing the technical skills and recipes between the 3 levels instead of just assuming all level 1s will pull out packaged mixes or burn everything. Compared to the other two, John's skill was very fitting for level 1 as he simply tossed everything into the pot and boiled it.
@@しゅーおーくらけらん I think choices of ingredients is a big factor too. Unless it's an authentic ingredient you grew up eating, something like Saffron is only gonna be used by hobbyists (level 2s) and above. Same with the French toast video, an amateur isnt buying a loaf of brioche for that.
I agree with that. But I also think the saffron Gabrielle used was completely wasted in her soup. It seemed like a big mistake for a level 2 to make. Saffron is too delicate and expensive an ingredient to toss into a soup where other herbs overpower the flavour. If you use saffron in a dish, the flavour should anyways stand out.
@@LarryNoir Most people aren't going to buy brioche for french toast, not even level 3 chefs (partially because they know that the best type of bread to use is stale bread).
@@suicidalnematode4476 yes clearly every household owns a pasta machine, a smoker, can afford dry aged beef, expensive cheeses or exotic ingredients and everyone can wait 2 days to a week to make one meal. Yup i agree
@@naruhina012607 Literally everyone _can_ wait 2 days to a week to prep a meal. It's not like humans get hungry at random. It's a pretty set schedule that's super easy to plan for. Everything else you said is true, though.
I love these videos. Even though they are showing differing levels of experience and expertise, they're never mean-spirited. I never feel as though the beginners are ever treated with disrespect. I don't know. It's encouraging.
He cooked his veggies with raw chicken.... they need to be cooked at different temperatures. Also, its kinda dangerous if not cooked properly, can cause cross contamination
sekailu is this really an issue?? If your cooking your soup for an hour or so won’t both be cooked through eliminating any issue of cross contamination?
They would have to have 3 separate rooms so they can each taste it when it is fresh...(I wouldn't suggest they film with all 3 cook in the same room at the same time. it would really hard for each to talk to the camera only and the audio would be a nightmare, even if they did)
Level 1: “I get my chicken soup from a can” Level 2: “I make a pretty good chicken soup” Level 3: “I personally care for and sit on eggs until they hatch. I then raise the newly hatched baby chicks so they become strong and powerful chickens. Once they have reached their greatest strength, I know they will be delicious. That is when I kill them and chop them up so I can make my chicken soup”
BryceBryceBaby actually the guy that “over did it” with the vegetables was on the right path because the Vegs add a savoryness but you need at least 1 whole chicken and 3-4 leg thighs. Traditional chicken soup does not have tomato, lemon zest or any of that stuff. And for god sakes where are the side of egg noodles. My god what an omission.
levels get even higher than that, like making chicken mouseline or even little chicken tortellini out of the mousseline to finish the soup and clarifying the stock to make consomme and serving your "mirepoix" as a blanched brunoise...
The reason that I appreciate Frank is that, unlike most other level threes, he actually makes the dish. (If you dont know what im talking about, watch the ice cream sundae episode).
my favourite chef combos emily + lorenzo + frank = some bomb dinner foods steven + beth + penny = for amazing breakfast + desert dishes bianca + Gabriella + yuji = the best asian food!!
What is more interesting is how much it is integrated in the american cooking culture, that fond means what they think it means In french what they called fond are called "sucs de cuisson" And what we call fond is stock. We have "fond blanc" which translate to "white stock" which is made just by boiling without browning the meat. And "fond brun" brown stock, which is made by browning the meat first and then deglazing.
flamingpie herman chicken and dumplings soup is extremely popular and you can find it at your local grocery store right next to the chicken soup with noodles 😑 get some culture man
My Soup recipe when I sick. Immune Booster Soup: Ingredients: Chicken, 1 Breast + 1 Leg Little White Pepper Little Black Pepper Lots of Garlic Little Sugar Salt ( as needed ) Method: 1 - Mix all this together in 1 litre of water. Add salt less than needed, will adjust later. 2 - When it comes to boil, make heat on very low, place lid on top of it, let it simmer for 1 hour. 3 - After one hour, half of water will be gone. Adjust salt level in remaining soup. Enjoy it hot, will bring out bad stuff from chest and nose, even if you are not sick.
I love how these videos break down things in a way that no one is really "wrong" or "better", but just tell you how each ingredient and the method of preparation affects the final product. Also I could eat like 10 bowls of Gabrielle's soup. Lemon and saffron chicken soup? With orzo? Sounds AMAZING
I think it's because it's not feasible for them in terms of their studio, staff, and how they work; they don't cook at the same time which they should in your case.
@@user-dx8nj7qj2g in a pinch they're okay but I think making stock from scratch is better, and not really difficult. I buy a precooked chicken from the deli counter at the grocery store, strip the meat and use the scraps to make stock. Put it in a soup pot, cover with water, optionally add onions, and cook on low heat for a few hours.
Been watching these comparisons for a while. But this one got me. I find all of them great. All three did great for me. Not judging. Just saying I loved all the methods. They all gave me a new learning perspective. I truly appreciate this video.
Level one: I’m not exactly sure what I’m doing Level two: We’re gonna get a little fancy here Level three: *This Chicken noodle soup recipe has been in my family since the first crusade and I guard it with my life*
I doubt the level 3 timeframe as his recipe is nothing like any European chicken soup, particularly not from the time of the crusades. Plus nobody ever put dumplings into a soup and boiling noodles or dumplings in the soup is just very wrong as it ruins the soup. You only do that when you can't afford to lose the starch - aka when you're poor and have little.
I'm not a big soup person, but as someone who likes those Middle/Eastern European vibes in food, Frank's looks absolutely phenomenal. I'd definitely have some of that.
LOL That's exactly what my friends say to me. I moved from America to Australia when I was so young, and I literally pronounce TOMATO in both ways!! Everyone made fun of it 😂
Level 5: Time to create another planet to house my new farm to create my own genetically modified chicken that's pre-seasoned, as well as grow my own vegetables that have been growing since the beginning of all time
I love how everyone explains why they do what they do, even at the low levels and the expert comes in to explain the science rather than rating their choice
I think it's so you can decide, if you make your own, which techniques you want to use to achieve the final product you desire and give you an idea of what the soups taste like.
When you make a stock, you don't necessarily need to cut the vegetables (mire poix) evenly. The aromatics will be used solely for extraction of flavors, and then discarded. When cooking veggies for a soup, cutting or prepping them evenly certainly makes for even cooking, and a pleasant appeal in presentation.
i saw the thumbail, the green chicken soup, and i immediately said "that's gotta be gabrielle." she's the only one who makes food, that isn't supposed to be green, green! 😭
So interesting so see how other people make chicken soup! I usually keep to the quitesentials (for me chicken thighs, carrots, celery, salt & water of course, lots of parsley at the end and thin pasta or dumplings). Adding acidity/ souerness for me it's another category (in my country we call these ciorba, Turkish influence) but I will try some of the other things seen here :)
While I'm not professional chef and have never cooked in a restaurant before, I mostly cook my food in the manner Frank does because I watch professional cooking shows and have picked most of it up. What's cool about it is taking recipes that I grew up eating from my parents and grandparents and using proper techniques in the manner that Frank does. Things such as roasting the bones and meat and lifting the fond off the pans before adding it to the soup make a huge flavor difference and when I cook for my parents, they always ask where I learned it and I tell them it's their recipe cooked at a higher level, haha.
Kyle Gruber where do you come from? In Malaysia we mostly cook like the first level chef. And I cook based on what my mom taught. Hahaha. Frank's way is soo unusual.I would like to try. Seems so delicious tho. Btw,If you want to see how Malaysian did... Search "resipi mudah sup ayam" on youtube.
@@todorokilah3036 Most likely, Frank is trained with French cuisine techniques as those are prevalent in the Western world (e.g. using mirepoix as his base, bouquet garni etc.) - very common for a lot of chefs in the West as a starting point!
Elliot Rook yeah, but low quality. I remember buying from a local supermarket what amounts to a quarter of a handful of saffron for about one dollar. It was low quality and didn't have a strong aroma, but it did change the food's colour well.
This is why I like Frank the best. 1. He has to know people don't like gourmet food and prefer traditional food 2. He is the most practical out of all the lvl 3 chefs 3. Compare his segments to others his are almost always like a how to instead of "yeah this what I'm making" he is very good at educating when it comes to cooking.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Level 1: I like to use the breast
Level 2: I like to use the legs
Level 3: I like to use two whole chicken and also add the farmer that raised them
roudari20 lmao
Level 4: title clickbait
Lmboooo
Lmao. Accidental cannibalism.
😂 😂 😂 Y'all are crazy
As soon as I see Frank, I know this mans boutta educate me on why the chicken is even named chicken
Yeah
Was gunna say something like this lol
When i see Frank i go in comments and look for his memes
But he didn't explain why the chicken crossed the road. It wanted to be coq au van. Chicken (coq) ran over by a van.
@El Qone'ars fr tho like where does he work at
I appreciate Frank more after watching the spaghetti and meat balls video.
Smae
Why?
@@taylorwashington7854 he became unnormaly human
@@shadowdriver6248 haha right, i like him more and more after that video, more down to earth in my opinion lol
Thisss
Frank’s soup: the most professional
Johns soup: the easiest
Gabrielles soup: the most expensive (saffron)
That saffron is the cheap low quality left over the inner parts of the saffron flower. All that costs like 5€ here in Europe. The real high quality saffron from Iran would cost like 100€ for that amount. Trust me, I'm Iranian!
And you forgot the white wine.
Before someone @ about that, yes there are cheap alternatives, but if you want something to add a nice, rich flavor you might want to spring for the slightly more expensive alternative.
@@ashkanahmadi Oh cool, but sadly my country and Iran don’t like eachother:(
@@ashkanahmadi the world's most expensive saffron is made in Kashmir. Trust me I'm Indian
@@wyvern4597 nah
The level 1 chef is confident with his own recipe makes me so proud 😢
Hell yeah, So proud John 🥰
He's proud of using lots of white meat. His recipe sucks.
Dominic Snyder nah dark meat is nasty 🤢
@@DominicSnyder What's wrong with white meat?
@@RekaCath it's so dry and flavorless.
Frank is one of my favourite chefs because he puts his heart in the dish and he's very down to earth when explaining things such as in the previous videos of 50 people try and the last video of answering questions about spaghetti and meatballs.
and he still bring that salt thing in this video. its awesome guy
me too
And he never goes far beyond what the original recipe calls for.. He has improvements but didn't make sorbet when they are tasked with making an icecream sundae. And most importantly, it is something you can do at home, even more so than the level 2 chef in this case unless you happen to have insanely expensive saffron.
@@BreakingStarGames or a wheel of Grana Padano. That was a bit exaggerate
But Lorenzo though
My favourite combo is Emily, lozenzo and frank. All time ogs
I feel Grandma is better than Lorenzo when it comes to sweets. And after Emily's attempt at French Toast, Emily should probably be kept away from sweet dishes as well
The Holy Trinity of Three Levels of Chef.
Yesssssssss
Same girl
So their Burger video
My husband and I have made Frank's chicken soup a few times and it's so gosh darn delicious. We have to keep watching this video in order to get the recipe right since there's no standalone video of his chicken soup recipe, so I have finally succumbed to just scrubbing through the video several times just to watch Frank's segments and write everything down. So far, I've been doing this for about 45 minutes. -_-
I have made it as well and I enjoyed it very much!
If you write down the time stamps of the parts you like and then list them in a comment you will always be able to just click to the bits you want to watch again.
@@211Shinobu Thank you! You are a lifesaver. I lost the document I made for this recipe. I've been craving this for the past year. LOL
@@rojiroco You're welcome! ^_^
@@rojiroco Do you have Frank's complete recipe jotted down? May I ask for a copy of it? Need it for people recovering from Covid :(
Frank is the man. Always learn a lot when he's on
Matthew yes
I was so happy that he showed how to break down a chicken. A lot of people don’t know how to do that properly
He’s the best, and Lorenzo is second best
Level 1 chef: I prefer white meat
Level 2 chef: I prefer dark meat
Level 3 chef: ChIcKeN iS cHiCkEn
Pablo Nieto level one chef - chicken breast.
Level two chef - chicken legs.
Level three frank - I was once the chicken I am now using
@@savysimracing i love this reply because it implies there's levels of Frank now
@@everythingilikerules yeah I'm a level 2 Frank
@@savysimracing also he only ate vegan food if he didint get it he wouldn't eat
@@savysimracing LMAOZJJSZJXKSKKS 🤣🤣🤣🤣🤣
John is so normal. He picked up his hot soup and jumped because he forgot it was hot. We have all done this. John is a man of the people.
Pharaoh Misa we need to se More of John, we love John :)
No more jooon
He fruity tho
John acts like he knows what hes doing and its embarrassing
@@jasonpham8334 Fruits are very healthy.
John : “I buy the chicken in the supermarket”
Gabrielle : “I buy the chicken from my local farmer”
Frank : “I like to improve the flavour of the chicken by *being* a chicken”
😂😂😂 You're a clown
#topcommentgod
I am dying
😂😂😂😂😂😂
That's what I'd like to call a pro gamer move
i feel like they should all try each others’ dishes.
The first time I saw it I thought the same, although I think pro chefs would be kinda insulted by the 1 chefs
@sheldon pereira that was my first thought
The level three chef sure going to roast up the level 1 chef
Paige Johannesen I bet they film on different days
Onces Malaysia I don’t think so because base on the food scientist all the Level 1 chef dishes look crazy but they flow well together.
Beginners Soup: My soup takes 1-2 hours to make
Home Cooks Soup: My soup takes 3-4 hours
Frank: Best I can do is 5 years take it or leave it
Son: *dies*
Frank: Just has to simmer for another hour
Son: *still dead*
Frank: don't worry it only needs 40 more minutes
Son:desintigrates and soul goes to heaven
Frank:Done!
I've make my chicken soup exactly the way he does, and it does take some time. No way you could make 3 meals a day cooking this way and still have an actual job
Underrated comment I CACKLED
Not gonna lie, when it comes to simplicity John's soup looks the best. Every culture has it's own version of chicken soup/noodle soup, and it's the simplicity that makes it the best.
My family preference is the simple soup
Adding tomato is an automatic fail.
Dude using a whole chicken is super easy.
Salt (24hr prior) and roast a whole chicken in the oven.
Bam you have chicken to eat one night
Break it down and throw the leftover bones and connective tissue/skin into the pot.
Add water
Add aromatics
Simmer for 4 hours
Bam. You have soup.
@@sebeckley but the flava is more
U hate good food just because they put something that usually isn't there?
Like onion rings in a burger?
Yes, it looks good I just add a whole chicken 🐓
John: *uses chicken breast*
Gabrielle: *uses legs*
I bet Frank’s gonna use a whole chicken.
Frank: I like to use whole chickens
Well excuse me then, nevermind.
We're going to find a happy free range hen and have her mate with a brawny free range rooster. We will take the resulting egg and incubate it under our arm for earthiness and then raise the chick gluten free on artisanal grains (organic) allowing it to socialize with other 1% chicks. Sadly, the perfect chicken will be slaughtered. By a rabbi. We're making soup after all.
How did you think this was going to end, you buffoons
Aryiana Moore we’ve been bamboozled with TWO chickens!! 🐓 🐓
@@xinyiwang7582 omg i saw you 3 times this month, did we have the same yt topics to watch?!😱
chicken breast for chicken soup lol what a stupid idea... Chicken breast is the driest part of chicken
I thought every1 knows that to make a good chicken stock you have to use the bones
That's because John's like the whole bird, if you don't mind..
There an inconsistency with how level one the level ones are
That has to do with the dish they are tasked with though. The level 1 they choose has to actually be able to make the dish, and no offence to Emily but someone with her skills and lack of enthusiasm definitely cannot make chicken soup.
We should actually be comparing the technical skills and recipes between the 3 levels instead of just assuming all level 1s will pull out packaged mixes or burn everything. Compared to the other two, John's skill was very fitting for level 1 as he simply tossed everything into the pot and boiled it.
@@しゅーおーくらけらん I think choices of ingredients is a big factor too. Unless it's an authentic ingredient you grew up eating, something like Saffron is only gonna be used by hobbyists (level 2s) and above. Same with the French toast video, an amateur isnt buying a loaf of brioche for that.
I agree with that.
But I also think the saffron Gabrielle used was completely wasted in her soup. It seemed like a big mistake for a level 2 to make. Saffron is too delicate and expensive an ingredient to toss into a soup where other herbs overpower the flavour. If you use saffron in a dish, the flavour should anyways stand out.
Almost as if they're different people
@@LarryNoir
Most people aren't going to buy brioche for french toast, not even level 3 chefs (partially because they know that the best type of bread to use is stale bread).
is this the first time that the professional chef's method is not totally insane and actually doable at home?
Totally!
None of them have been “totally insane” you just lack skill
@@suicidalnematode4476 yes clearly every household owns a pasta machine, a smoker, can afford dry aged beef, expensive cheeses or exotic ingredients and everyone can wait 2 days to a week to make one meal. Yup i agree
Remember the cheese wheel😂😂😂
@@naruhina012607 Literally everyone _can_ wait 2 days to a week to prep a meal. It's not like humans get hungry at random. It's a pretty set schedule that's super easy to plan for.
Everything else you said is true, though.
When frank didn't make his own spices and chicken : *my disappointment is immeasurable*
And my day is ruined
a match made in heaven
And my life is ruined
they should add a forth level, it being someone who has no idea what they’re doing.
Level 0?
Rock I suggest watching “50 people try”
The level 0 who uses a can of chicken soup, puts it in a bowl and microwaves it?
Rock so umm first you open the can...
Here I am.
level 1: i’m a level 1 chef
level 2: i’m a level 2 chef
level 3: *i’ve been gods personal chef since the beginning of time*
Yeshua Messiah My Adonai My Savior ok boomer
LOL no doubt. amazing
ummmm...that'd be barry, not frank
Yeshua Messiah My Adonai My Savior Ok boomer
LOL
Level 100 Chef: “So now we’re just gonna get a plane ticket to Kazakhstan to mine some iron for the pan...”
We've managed to clone an extinct chicken described as the most delicious.
But to truly make chicken soup from scratch, you must first create the universe.
Let’s talk to the Dinosaurs while we wait for it to finish cooking.
Steel can’t be mined, it’s an alloy
I’m the bad guy, I know
That's the channel How To Make Everything
I love these videos. Even though they are showing differing levels of experience and expertise, they're never mean-spirited. I never feel as though the beginners are ever treated with disrespect. I don't know. It's encouraging.
Right! The level ones and twos and tons of personality…and then there’s God level chef Frank 💪🏽
These level 1 chefs are overqualified for level 1!
This is why I miss Emily. She'd probably make a ketchup chicken soup, all from cans.
@@wetsponge175 this was trash soup tho
@@wetsponge175 true amateur uses a soup kit for prechop mirepoix (not that they know that term)
@@G-LukeJA Trash soup is canned broth and chicken. He at least put some effort into making the soup.
He cooked his veggies with raw chicken.... they need to be cooked at different temperatures. Also, its kinda dangerous if not cooked properly, can cause cross contamination
sekailu is this really an issue?? If your cooking your soup for an hour or so won’t both be cooked through eliminating any issue of cross contamination?
ironically the level 3's recipe was probably the least expensive to make
My mom cooks like that.
Which is what chefs are taught to do. Make the best you can with the least you can
And from how it was made it should be most delicious one.
No, it was not. Whole chicken costs a lot more than drumsticks. Leg quarters is the way to go - the pound for way under $1.
@@uweschroeder whole chicken is 1.65 per pound while drumsticks are 1.84 per pound. nice try though.
I want to see the three chefs taste each others' dishes.
They should have slid the bowls across the screen.
They can’t cause some of them chef take days to make a meal
Now your just talking dirty
Y E S this comment has been added over and over ... why don't you LISTEN
They would have to have 3 separate rooms so they can each taste it when it is fresh...(I wouldn't suggest they film with all 3 cook in the same room at the same time. it would really hard for each to talk to the camera only and the audio would be a nightmare, even if they did)
Anyone else jealous of how CLEAR Gabrielle’s complexion is?
I'm sure the makeup artist can do the same for everyone.
Nah
I love hers
Does horny count? Or do I have to be jealous only?
Nah, some people really be like that. They wake up like that. Even if she is not one of them, those people exist and I gel.
Honestly all of these recipes are amazing in their own right
The only real "mistake" I could find was the use of all white meat and let's be real, it's a very common mistake and not a huge problem.
white meat and crackers is a miss for me dawg
Let's be real. Frank's shoup looks so good
Too tomatoey for my liking.
Yeah franks shoup looks amazing like seriously look at that shoup
lougine goulla shoup 😂 perfect
Shoup
I like shoup
frank is the only level 3 chef that isn’t depressed.
ItsYourGirlWes I see your statement and raise you a Saul
Chris
@@bugejoahshowalter3747 Frank and Saul are my favs
Penny too, she just likes to drink.
He keeps his wife happy
I’m disappointed in Frank. He was supposed to make his own pot
damn dude made my day LOL!!
I wasnt expecting it
Lmao
YES
@@r4ut439 What about the Spanish Inquisition?
Tried Frank’s recipe on a cold rainy day, absolutely amazing. So worth it 🤤
Wow, I can't even see or get what ingredients he used man
@@fizzahyder2965 I didn’t try the exact recipe, obv., but used a lot of the techniques and ingredients he did mention and the quantities I could guess
@@Tuddziedid you made the dumplings also? How was the taste
As a straight man, Frank's eyes are so blue they're mesmerizing. Whoever did the lighting knows how to bring the color of his eyes out.
As a straight man that's a WHOLE LOTTA GAY THERE FAM
Just finished watching Billie Eilish videos and all I'm thinking is his ocean eyes
@@mayayeboah5009 Just finished watching Dune and all I'm thinking is *the spice must flow*
Na, you fell in love when you saw the dumplings.
I just noticed
Level 1: “I get my chicken soup from a can”
Level 2: “I make a pretty good chicken soup”
Level 3: “I personally care for and sit on eggs until they hatch. I then raise the newly hatched baby chicks so they become strong and powerful chickens. Once they have reached their greatest strength, I know they will be delicious. That is when I kill them and chop them up so I can make my chicken soup”
MORE POWER lol
You need more likes! Lmao!
LOL! I started laughing so hard, seeing Frank sitting on eggs, clucking at them. I don't know why this image is making me laugh so hard!
Lmaooo this is accurate asf
Wtf. You’re insane. My stomach pains. Dafuq.
Two of these are chicken soup and one is boiled vegetables
Lmao that's so true
And boiled chicken. Simmering a chicken breast for 90 minutes?
BryceBryceBaby actually the guy that “over did it” with the vegetables was on the right path because the Vegs add a savoryness but you need at least 1 whole chicken and 3-4 leg thighs. Traditional chicken soup does not have tomato, lemon zest or any of that stuff. And for god sakes where are the side of egg noodles. My god what an omission.
John's is simpler than the others but he definitely created a broth, and with herbs.
And talk about a rough chop on the veg. Nobody wants gigantic chunks of veggies in their chicken soup unless you're a Communist
Me: "am straight!"
Gabrielle: "what is that? Who is she? She's saffron! "
I get you !
Bi awakening
haram
All the 3 comments to this reply sums up who takes what from a sentence. Lol. Each took something. Wholesome comments.
@@Paalapitta i said it jokingly lmfao
Why is no one talking about John? He is so genuine, always smiling, really the cutest
actually though! he is my favourite level 1 chef by far. and his meals always look really good imo
Agreed. I love watching him cook, he should be at least a level two chef
He is sissy, but he is really handsome and always smiling
@@bhaktiandaru6001 woe, kang puas
@@grace4538 And his cooking is the least fussy, by far.
Level 1: Imma add in some pasta
Level 2: Imma add in some pasta
Frank: lets make dumplings
I want dumplings
Dumplings > noods
levels get even higher than that, like making chicken mouseline or even little chicken tortellini out of the mousseline to finish the soup and clarifying the stock to make consomme and serving your "mirepoix" as a blanched brunoise...
djrakman I said dumplings cuz he actually made dumplings... not because that was the hardest to do
@@oly6732 and im saying even the chef only made level 3, i just explained level 5-6, there are levels to this as you tried pointing out
The reason that I appreciate Frank is that, unlike most other level threes, he actually makes the dish. (If you dont know what im talking about, watch the ice cream sundae episode).
The potato salad one is also a great example of chefs making a totally different dish.
@@nathans3216 The potato salad is something we should never talk about. Let the time washes away the memory of potatoes, apples and brussel sprouts.
@@martinrusev3502 I remember that and I watched the ice cream one..like that's not what we asked for. They can be hella extra for NO REASON.
@@zacefronsboo2 they do have a reason. Theyre professionals. Thats just what they do.
Let's not forget the scrambled egg episode too!
John sounds like a professional he’s really articulate when he speaks
Bro what kind of face is that?
what is that
who is she
she’s saffron
I’m just procrastinating She’s black
the best
i’ve been looking for this comment as soon as her heard her say that lmao
that was stuck in my head, she’s just so adorable
Lamb sauce she likes a little dark meat 1:40
She's no Lorenzo, but this is a solid lineup for sure. I love these people too.
Lorenzo is the goat
Lorenzo is the best, I dont care what anyone says
Wolf Hreda he’s no Emily I need to see someone put ketchup in soup
Chicken soup isn't truly Level 1 unless a can opener is involved somewhere.
Well level 1 wasn't even really soup it was just chicken and veggies in hot water. Probably wasn't seasoned well at all
what made his level 1 was the fact that he cooked those nice breasts by just boiling them to death
I really was expecting lvl 1 to bust out some premade chicken stock and add chicken and veggies to it 😂
Nobody makes chicken soup it comes in tins, fizzy pop comes in cans, food in tins.
Bruh stop roasting this dude, he loves his recipe so it doesn’t really matter
my favourite chef combos
emily + lorenzo + frank = some bomb dinner foods
steven + beth + penny = for amazing breakfast + desert dishes
bianca + Gabriella + yuji = the best asian food!!
dont forget emily +lorenzo+saul
“Let’s not use this for the final cut”
*uses it in the final cut
Lmaoo
The producers were like " hell nah, this is too good"
Amateur- “the juicy white meat”
Ah yes, the white meat, clearly more juicy than the dark meat whose whole concept is to be juicier than the white meat
You know it had to be there. It’s federal law, I think...
Emily: We're gonna do something the french call 'pinsage'. That means lightly browning our ketchup.
Lololololol... out of the packet
This is perfect
Pinçage*
😂😂😂😂😂😂😂😂
Jimmeh 420 😂😂😂😂😂😂
Level 3 chef: "Fond."
*Babish wants to know your location.*
What is more interesting is how much it is integrated in the american cooking culture, that fond means what they think it means
In french what they called fond are called "sucs de cuisson"
And what we call fond is stock.
We have "fond blanc" which translate to "white stock" which is made just by boiling without browning the meat.
And "fond brun" brown stock, which is made by browning the meat first and then deglazing.
Sayakamulya Vierat Diwirya 😂😂😂😂😂😂😂😂
Damn must have commented at the wrong time to only get 1 like for an extremely similar comment
Were fond of fond here 😁
imdaniel how DARE you
Posting this for myself and for anyone else who wants Frank's soup recipe.
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Replying to save
Awesome, thank you so much 🙏
Level 1: Still explaining why he likes chicken breast.
Level 3: Already finished the stock.
Why is no one talking about Frank's blue eyes
They are to die for
I thought only i liked them
Ikr, also the other food scientist, Rose, has gorgeous eyes.
exactly!
I did notice them. They were really bright. Wonder if he's named after Sinatra 🤔
@ChubbyBunny Rivera cool.
Okay. Frank won this one hands down. He had me when he browned his meat first.
I agree but it's not even a competition😞
No Way! Frank added tomato paste and dumplings! That's not chicken soup. Any one of us can make a weird concoction and call it chicken soup
flamingpie herman you’re right anyone can that’s why its considered an art.
@@flamingpieherman9822 Dumplings are a very common addition to chicken soup. So many cultures do this. Not sure why you consider that weird.
flamingpie herman chicken and dumplings soup is extremely popular and you can find it at your local grocery store right next to the chicken soup with noodles 😑 get some culture man
My Soup recipe when I sick. Immune Booster Soup:
Ingredients:
Chicken, 1 Breast + 1 Leg
Little White Pepper
Little Black Pepper
Lots of Garlic
Little Sugar
Salt ( as needed )
Method:
1 - Mix all this together in 1 litre of water. Add salt less than needed, will adjust later.
2 - When it comes to boil, make heat on very low, place lid on top of it, let it simmer for 1 hour.
3 - After one hour, half of water will be gone. Adjust salt level in remaining soup.
Enjoy it hot, will bring out bad stuff from chest and nose, even if you are not sick.
the colour of franks soup is just 🤩🤩🤤🤤🤤
cuz hes making tomato soup. cheater
I hate tomato flavour.
Toh Abigail reminds me of smoked paprika & hot damn i can just imagine how good thatd b on it 😩🤤
@@sillycheese301 the finished product probably has a very subtle tomato flavor. He really didn't add very much tomato product
@@filipnestamarley a bit of tomato paste in chicken stock is not tomato soup
Frank: first I’ll start by taking a fertilized egg and incubating it for around 21 days until the chick hatches
Frank: Personally, I like to give birth to the chicken. It ensures it has the taste I want.
Frank: If you impregnate your own hen, the egg will have a really lovely natural flavour
😂
LMAO
Level 3 chef: *STARTS HEATING UP STEEL TO CREATE A POT*
@vXAcromatics YT Hot steel will burn the genitals.
This wad a beautiful comment section to read
American viewers: why is the level one chef using a real chicken
Wrong. He first has to mine the iron, purify the iron and add carbon into to make steel
vXAcromatics YT *Yes 69*
I can't be the only one just wanting them to try each other's soup...
I was waiting for that.. if I were participating I would want to taste the food of the other chefs
Chefs: I make this in the winter
Mexicans: I make this on hot summer days all the time
All the time*
This made me laugh 😂
jajajaa alch
Poles: I make this every Sunday
In most places it's cold enough outside that you make chicken soup to warm up. In Mexico it's so hot that you make it to cool down.
This is by far the easiest and the most doable level 3 recipe till date!
The burger recipe is also easy ( besides the pickle)
Hell, Frank's was how I figured a good chicken soup could be made with the roasting, my soup was somewhat similar minus tomatoes
They cut the part where he went and slaughtered his chickens.
Mohammed Riadh pickling is easy lol
So I guess I'm not the only one thinking of making some chicken soup now... from stock.
I love how these videos break down things in a way that no one is really "wrong" or "better", but just tell you how each ingredient and the method of preparation affects the final product.
Also I could eat like 10 bowls of Gabrielle's soup. Lemon and saffron chicken soup? With orzo? Sounds AMAZING
I love the Level 4 expert! It’s fun to hear about the break down of each dish
They should try each other’s instead of their owns
Mariah Beegle yessss!!
I think it's because it's not feasible for them in terms of their studio, staff, and how they work; they don't cook at the same time which they should in your case.
Mehrzad Mortazavi I see, valid point. Maybe one special edition someday ahaha
They have done this twice. Frank with john and frank with lorenzo
kandice lenare I just saw it the other day, it’s where they use each other’s ingredients right? Loved it
Frank: *Shows up in a video*
Me: "It's about to go down."
You know damn well an amateur would just get a canned soup
Or at least use storebought broth.
ok but, store brought canned soup or broth are both good alternatives
@@user-dx8nj7qj2g in a pinch they're okay but I think making stock from scratch is better, and not really difficult. I buy a precooked chicken from the deli counter at the grocery store, strip the meat and use the scraps to make stock. Put it in a soup pot, cover with water, optionally add onions, and cook on low heat for a few hours.
Masked Guitarists lol
Amateur "chef".
Chef means they cook the food not just warm it up.
Been watching these comparisons for a while. But this one got me. I find all of them great. All three did great for me. Not judging. Just saying I loved all the methods. They all gave me a new learning perspective. I truly appreciate this video.
Level one: I’m not exactly sure what I’m doing
Level two: We’re gonna get a little fancy here
Level three: *This Chicken noodle soup recipe has been in my family since the first crusade and I guard it with my life*
I doubt the level 3 timeframe as his recipe is nothing like any European chicken soup, particularly not from the time of the crusades. Plus nobody ever put dumplings into a soup and boiling noodles or dumplings in the soup is just very wrong as it ruins the soup. You only do that when you can't afford to lose the starch - aka when you're poor and have little.
0:09
Me: *sees frank*
Also me: "Where is he keeping the live chicken?"
Ideal episode
Level one- Emily/Steven
Level two Beth/Lorenzo
Level three Frank/Penny
Nope Gabrielle is the new Lorenzo.
Ayyo dont disrespect Lorenzo like that
I prefer Tracy over Penny, just because she sounds more enthusiastic.
Why is that an ideal episode?
I'm a Gabrielle fan
I'm not a big soup person, but as someone who likes those Middle/Eastern European vibes in food, Frank's looks absolutely phenomenal. I'd definitely have some of that.
12:50 she said tomato in both ways, that’s illegal
0.o excuse me you are under arrest
🤣🤣🤣
Woooo
Nah
Whats the difference
Tomato tomato
LOL That's exactly what my friends say to me. I moved from America to Australia when I was so young, and I literally pronounce TOMATO in both ways!! Everyone made fun of it 😂
I always like Frank's recipes the most.
Me too!!!
Same.
suggestion: have them try each others final dish
Agree...
Agreed, a food scientist is great and all, but i trust a real professionally trained chefs palette over a "scientist" anyday.
YES! Would be much more interesting imo
Let me try their final dish. I'm hungru
They'd have to cook and film around the same time.
"Can we not use that for the final cut?" They used it for the final cut.
I came here to find this comment 🤣😭
This! The editor had fun😂😂😂😂
Level 4 chef: so let's buy this land here so we can start a farm to get the chicken and vegetables
Level 4 is the boring food scientist
Level 5: Time to create another planet to house my new farm to create my own genetically modified chicken that's pre-seasoned, as well as grow my own vegetables that have been growing since the beginning of all time
I love how everyone explains why they do what they do, even at the low levels and the expert comes in to explain the science rather than rating their choice
yeah, it makes for a friendlier atmosphere. no judgement here! i really like that too
I think it's so you can decide, if you make your own, which techniques you want to use to achieve the final product you desire and give you an idea of what the soups taste like.
"What is that?"
"Who is she?"
"𝗦𝗵𝗲'𝘀 𝗦𝗮𝗳𝗳𝗿𝗼𝗻"
Crush multiplied by 10 when she said that, lol
"Sweetie, darling..."
😂 that girl was so nice I love her vibe
Careful, she will steal your spaceship.
I came just to see if someone wrote a comment about that 😂😍
“Who is she?”
“She’s saffron”
I feel like I’m the only one who found that comment funny.
John is always so sweet and lovable, but Frank's soup definitly gets the win here.
Carthage i think Johns soup with just breasts could be the best by them
John is awesome.
Level one didn't use boxed broth, he's overqualified for 1.
Better he did. He just made vegetable soup with boiled chicken breast. Nasty guy
@@G-LukeJA was basically water with chicken breast in it
It would have tasted better if he added some boxed broth.
if you don't know how to cook please don't comment. If my mom used to make that lvl 1 soup for me I would file for child abuse
@@G-LukeJA Nothing wrong with vegetable soup.
The large way those veggies were cut makes me want to cry
Hopefully tears of joy.
FluffyCloud thisss, my mom would always cut them very thin and nice, all even :(
Xavier Lauzac not at all
martula UwU oo you like em big
When you make a stock, you don't necessarily need to cut the vegetables (mire poix) evenly. The aromatics will be used solely for extraction of flavors, and then discarded. When cooking veggies for a soup, cutting or prepping them evenly certainly makes for even cooking, and a pleasant appeal in presentation.
John is so positive hes the reason i started not removing my vegetables from my chicken soup he made it look good so i tried it and its good! Thx john
When you're Mexican & your mom makes chicken soup even in 100° weather .
Millie Diaz not gonna lie, that hits a little different then even regular chicken soup.
You mean pasole. GF mom makes that all summer long, and wonders why everyone doesn't want any...well until the chancla comes out lol
Millie Diaz literally 😂 im from asia and it’s summer everyday but my mother still make soup most of the week
@@RyuuRhal Posole is different than chicken soup though.
In croatia my mom makes chicken soup everyday
I'm surprised he didn't use the ramen chicken noodle soup seasoning, he's over qualified.
ferb omg i almost did that last week LOL !
Using a ramen pack would place someone at level 0, IMO. Level one would be like adding bouillon cubes.
@@heckinbasedandinkpilledoct7459 bullion cubes are fancy for amateurs
Can we get a battle of the lvl 1s to see who can go lvl 2?
Emily left the building
@@johnedwinlegaspi8447 why? I like ketchup
Thats what I'm talking about!😂
Joshua Field OMG THAT WOULD BE AWESOME!!
@@sgoct03 ikr
i saw the thumbail, the green chicken soup, and i immediately said "that's gotta be gabrielle."
she's the only one who makes food, that isn't supposed to be green, green! 😭
But it looks so gooooooood
@@Abiigaiilrx ha
Replace the food scientist with all the chefs trying and each other’s food
Lmfao just have both
I agree but I love the food science
Could easily add the taste testing without removing the science.
Have both
array s A lot of people leave during that part tho
Level 1 chef : "i buy my chicken soup"
Level 2 chef: "i make my Chicken soup"
Level 3 chef: "i am the chicken soup"
Yung Chxnk I am chicken soup, and chicken soup is me
level 4 chef: cluck
I make my chicken, it’s feed and any other part of the soup from scratch
@@gaboratoria even the soil to plant the vegetables lmao
That joke doesn't work for this video
I’m gonna need the girl to drop her skincare and makeup routine
Um r u gay
Nathan Pham we’re Greek. Our skin is naturally clear 😂
wolford reacts Um r u a 12 year old boy
@@wolfordreacts1133 ur mom gay
@@wolfordreacts1133 I would hate to see what your skin looks like🤢
I really like all levels. All are made from fresh bone in chicken, spices, herbs, acidity, starch components, and fresh garnishes. Amazing.
A level 4 food scientist
A level 3 professional chef
A level 2 home cook
And a level 1.7 food enthusiast
Dont Forget Level 0.5 Emily
Ali Akbar 0.04 Emily
Who is she??
"SHE'S SAFFRON"
She's hot that what she is lmao
what is this?
who is she?
she’s saffron *smiles*😂😂😂
and sold it with a big smile. I feel the feels
whos joe
@@themilkmanii8285 JOE MAMA
Professional chef: for this soup I gave birth to the chicken
zomgseriosuly oh god🤣😂😂
😂😂
And send the chicken to Montessori School.
So interesting so see how other people make chicken soup! I usually keep to the quitesentials (for me chicken thighs, carrots, celery, salt & water of course, lots of parsley at the end and thin pasta or dumplings). Adding acidity/ souerness for me it's another category (in my country we call these ciorba, Turkish influence) but I will try some of the other things seen here :)
Chef: "parsley. Just gonna tear it up"
Parsely: "just tear me up daddy"
Chef: what
Parsley: what
AlbanianThrash hahahaha
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 I actually burst out laughing
Lmfao!
🤣🤣🤣🤣 what the hell
I'm laughing so hard omfg
Frank's way of cooking is mindblowing to me 😂...
While I'm not professional chef and have never cooked in a restaurant before, I mostly cook my food in the manner Frank does because I watch professional cooking shows and have picked most of it up.
What's cool about it is taking recipes that I grew up eating from my parents and grandparents and using proper techniques in the manner that Frank does. Things such as roasting the bones and meat and lifting the fond off the pans before adding it to the soup make a huge flavor difference and when I cook for my parents, they always ask where I learned it and I tell them it's their recipe cooked at a higher level, haha.
Kyle Gruber where do you come from? In Malaysia we mostly cook like the first level chef. And I cook based on what my mom taught. Hahaha. Frank's way is soo unusual.I would like to try. Seems so delicious tho. Btw,If you want to see how Malaysian did... Search "resipi mudah sup ayam" on youtube.
@@todorokilah3036 Most likely, Frank is trained with French cuisine techniques as those are prevalent in the Western world (e.g. using mirepoix as his base, bouquet garni etc.) - very common for a lot of chefs in the West as a starting point!
Frank is hella base 👌
I learned something from all three chefs/cooks! I love the turnips and parsnips. I also like the lemon and saffron. I always like Frank's recipes.
Level 2 casually dumps $50 of saffron in the skillet.
CliveAtFive yeah that kinda hurt to watch
She probably used some lower quality stuff, it can be pretty cheap
I mean, when Epicurious is footing the bill...
tigerheaddude didn’t know you could get cheaper stuff. I mean it’s literally the stigmas of crocuses there’s surely a limit of how cheap?
Elliot Rook yeah, but low quality. I remember buying from a local supermarket what amounts to a quarter of a handful of saffron for about one dollar. It was low quality and didn't have a strong aroma, but it did change the food's colour well.
Frank: Onions. Always onions first
John: Adds in chicken breasts first
Food scientist: To-mah-toes
Food scientist 2 seconds later: To-may-toes
She sounds like she’s from the Caribbean and we tend to do that sometimes.
YES. Just noticed that
Lee Ann White ohhh I thought it was a South African accent
I was so thrown off by that
@@armaghanmirzaei tomahto british tomayto american
This is why I like Frank the best. 1. He has to know people don't like gourmet food and prefer traditional food 2. He is the most practical out of all the lvl 3 chefs 3. Compare his segments to others his are almost always like a how to instead of "yeah this what I'm making" he is very good at educating when it comes to cooking.
So, we are gonna ignore the fact that Nelly Furtado just wins with her soup recipe?
Nelly Fertado..lol
Nelly Souptado
Why is her recipe not linked though. Such a pain to figure it all out
I HAVE BEEN SAYING FOR LIKE 5 VIDEOS that she looks so much like Nelly... Finally someone agrees lol.