when he said hollandaise sauce and the camera went to the quail eggs i was like... no... you're gonna separate the yolk of QuAiL eggs? and that many? daaaamn!
@John Syzlack That's kind of the point, though. If you wanted something normal you'd go for level 2. Level 3s are supposed to go all the way to the extremes
I feel like there was a shift in these episodes when it comes to how the channel represents the level 1 chefs. Before, they were shown to be either lazy or just didn't know how to cook. But now, they're shown to be resourceful and catering to the accessibility of the average person. I really appreciate this subtle change. It's always a fun time when we see someone who doesn't quite know what they're doing, but it's more beneficial to see these dishes being made affordable and still tasty. Let me know if any of you have noticed this change! : )
The 3 versions look so good: Emily’s I’ll make for myself, Gabrielle’s I’ll make for an special weekend brunch, and Saul’s I’ll go to his restaurant and pay whatever to have that
You must be minted to be able to afford Saul's fake eggs benedict actually tapas - go check how much those quail eggs, lobster and caviar and the time he took to make it especially whipping the Hollandaise by hand! He'd need to bill you $100 just to pay for his time and the ingredients!!!
@@caroldemort3269 I actually expect that his labour charge would be the most expensive. As an executive chef he probably charges quite a good hourly rate, and then think of how much time (I'm estimate at least 4 hours) you'd require to buy all those ingredients and make that one dish! In London even the trainee chefs get £15 per hour so the labour cost alone would be £60!!! Quails eggs in London are expensive too and if I went to Mexico on holiday I would not be eating quails eggs or eggs benedict but the regional specialities that Mexicans make and love! Happy Anniversary - I expect your husband will be hoping you cook this for him rather than him having to pay the bill in Saul's restaurant? ;)
There's no shame in being a level 1 chef and I really appreciate Emily's take on many dishes! They're quick and easy to make and just perfect after a long day at work.
Emily Is like when you just got your own house and starts to live by your own but mom never teached you how to cook so she is learning herself but of course she is still level 1
@@Platinum400 Personally I was waiting for Emily to say that the lobster would be good with some Ketchup. missed opportunity. additionally the 4 levels of French fries episode had Emily. but the one time we needed ketchup from her... she doesn't use it.
I always find it funny when the level 3 chefs randomly pull out seafood for dishes that traditionally would never have seafood in it. Like the dude who made seafood gumbo instead of chili in that one episode.
@@donnabittner69 It sounds weird. Many years ago I made fried baloney because my husband liked it. It's kind of like ham. It tastes better than un-fried baloney really.
The Level 3 chef is absolutely hilarious. I also like how he isn't flashy; he makes his expertise and skills seem so basic because he's humorously nonchalant.
Sometime they should do a vid where it's just 3 Pro Chefs making the dishes, just to see how even Masters have differing styles. Plus, Frank and Saul in one video...amazing.
She doesn't need to unless she wants vinegar flavored eggs. Edit: what the scientist said was right but really if you're going to bother with this, get a fresh egg so you don't have to have a vinegar flavored egg.
I don't get to see my mom that often, but listening to rose at the end really reminds me of her helping me in the kitchen (albeit in a much more scientific way!) And it's very comforting and I like learning, love her.
I still don't understand why the show has never included them seeing each other's meal. It's clear these are filmed on different days, sure, but I feel like that would add a lot of personality to the series.
@@yeti25934 Right. My suggestion clearly implies that they should be there on the same day. I am not saying it will/could be done logistically, just that it would add a lot of dimensionality that is missing.
Maybe they just don’t have the infrastructure to do that, like 3 ovens, 3 stoves, etc. Also, if they were to cook on the same place and on the same day, the place should be bigger (I suppose it’s not) and it would be difficult for the sound staff to manage all the noises and talking at the same time and place. I think they could at least let the staff try what was cooked
I actually asked Emily how she would feel if I started a petition to bump her up to Level 2... She said she didn't know how she felt, but frankly... We are all Emily and we love her relatability at Level 1.
Emily downplays her actual skills. She is a better cook than she pretends to be. Watch her collab with Chef Frank or her own channel to see that. Canadian bacon is right up her alley, but she used bologna because she knew it would rile some people.
i was skeptical of saul’s eggs Benedict because it was so different and experimental, but his reaction had me sold. i loved how he was just speechless and could only say “it’s really good. it’s really good” makes me want to try it somehow!!!!!
None of them were traditional....that's clearly the point of these more recent episodes 18:04 . That said, I would go with Saul's for sure. I like the updated spin with an avocado toast base.
"Just an Emily" Nah, you're *the* Emily and I saw you cracking your eggs into a separate bowl. You're learning stuff, watch out or you'll be a level two before you know it! Gabrielle, a bunch of videos ago (sorry!) you said you weren't fancy. You fancy! Own it, because you rock fancy! Chef Saul, I love hearing how you are thinking of each of your ingredients and working with them, it's poetry. And Rose, you make my science nerd heart sing!
Emily's gadget to poach eggs looks like a good investment. I want one! Emily should put together a Level 1 cookbook with her tips, tricks, and shortcuts.
I like this professional chef, he looks like someone who cooks with soul, I mean, the way he talks about food and the way he prepares the ingredients.. lovely
I think this has been my favorite in this series so far :) Emily is adorable, as always, and is just having a good time the whole time. Gabrielle is here to show you the "professional level you can do at home when you need to be fancy", and looks like something you'd expect from brunch at most restaurants. And Saul made a top notch dish, he was entertaining, as well as he's obviously having fun making the dish while telling and teaching you how to make a 5 star dish with flare. Absolutely loved this episode 💜
I can make Hollandaise in my sleep. But only after making it a thousand times along with mayo (similar emulsion but not cooked). But for the home cook, it is annoyingly finicky. A good whisk is a must with enough wire loops. OXO is good but I use a Best Products french whisk. And poached eggs are like soo many egg recipes where perfect is tough. Timing, water temp, egg temp, are all variables. Like omelettes, I make decent poached eggs but only 1 in 10 are really perfect (jammy yolk with a perfect soft white). I don't add vinegar because it can make the whites tough.
Poached eggs are simple w a couple tricks. Hollandaise always broke me. Until i saw the recipe for microwave hollandaise. Takes two minutes and works every time. Fantastic stuff. Makes it so easy!
@@tiacho2893 I myself prefer a balloon whisk for emulsifying, or if I'm really lazy, my immersion blender. 1/10 poached eggs being absolutely perfect isn't too bad! It sounds like your other 9/10 are restaurant level already! 😁
Gabrielle's Egg's benedict looks good but the Saul's Egg's Benedict is whole another level with avocado and lobster looks so freaking good! That's how you serve Egg's benedicts in a fine dine restaurant
level 1: what you cook daily, cause: lack of time and commitment level 2: what you make once a year when you have guests level 3: what you watch on youtube while eating level 1 food
@mpch3743 - It's not so bad. Lots of supermarkets sell quail eggs now, though I would use chicken eggs myself. Many seafood counters sell unshelled lobster meat by the pound, too. You won't need much for this lovely dish.
The weird thing about these three versions of eggs benedict is that except for the bologna **shudder** the level one chef has the closest to what you'd find at like 95% of restaurants.
How it it possible for something to look so good that it makes me want to travel over 10 hours…across international waters just to try it. Saul mate what are you doing to us?? 🤤 love these videos so much! 💕
Ah, Emily! I LOVE your cooking! When I was a kid, waaaayyyyy back in the 70s, Mom would put bologna into muffin tins, break an egg into the center of each, and cook them in the oven! You're totally correct: cooked bologna is the best! :)
@@stephencodekas3745 Ah! I just looked him up (I'd not heard his name, before) and he looks really fun! I'll take a spin through his TH-cam channel to find the recipe you mention! He calls it a bologna bowl?
I wanna see a Level 3 Chef off, where they all try to make something really simple (like a chicken sandwich) and see who can make the best version of it
Frank wouldn’t make it time because he needs 5 years to start a farm and seed grain in his field for his bread. Also he needs to buy chicken eggs and raise a chicken for his sandwich
“I’ll use bologna”… “I’ll use prosciutto”- Saul goes ahead and chops a lobster right in half lol As a side note, I just think it’s fantastic how Emily puts a lot of effort and technique into doing and executing the wrong thing. And Gabrielle should date Level 2 Chef Daniel some time
If you put a Purex 500 mil glass measuring thingy with about 3/4’s of water on the top baking baking sheet it will keep it even flatter. Use oven safe glass, or you can use a bowl too. I cook all my bacon in the oven, and I don’t bother to cover it. It doesn’t splatter like in a pan. You can cook to your desired doneness. I put baking paper under the bacon though. Easy clean up. No bacon grease splatter all over the place either. Cook on 350 degrees Fahrenheit, or 180 Celsius.
Look she cool and most likely fun. But her cooking scares me. And besides one video that never changes. She is the level one of level one cooks on this. But bet she got like 20 dudes(or women what ever floats her boat)
Am i the only one just realizing that saul cracked open the perfect smooth avocado, creamy but not mushy and with ALMOST NO stone? Thats like 1 in a trillion
making Egg Benedict and Hollandaise sauce from scratch, Emily is way more than a level 1 chef. Proud of her. But I must say, I missed ketchup. Did I see that Saul was so speechless in the video because he was mind blown by his Egg Benedict when he had a bite? I only hear Emily and Gabrielle's voices.
I just figured she would put some on the muffin, so it was hidden by everything else on top of that. And who knows...maybe she did sneak some in like that.
Just love to see Gabrielle Chappel looks like a high end model cooking in such a delicate way and the cherry on the cake is she is a Perfect Level 2 Cook :)
Frank’s not even in this and people still make the same boring invented observation that has been said countless videos…. Please Internet, make it stop
16:53 Emily may have used a blender, but Emily also added Dijon mustard which has emulgent polysaccharides released from the mucilage via grinding the mustard seeds. That being said, I think a key part of why her sauce will eventually break is that she’s not emulsifying but rather “colloiding” the liquids together. The speed of the blades in the blender will create cavitation bubbles that will make the sauce appear to be fully emulsified, but since the two liquids weren’t introduced to each other over time and heat, it will eventually fall out of colloidal suspension.
SAUL making hollandaise sauce: “I am going to be doing this….for a very long time.” ☝️ ME EVERY TIME I MAKE HOLLANDAISE SAUCE FOR EGGS BENEDICT!!! I feel your pain, Saul! 😂
I want to make a spin on Saul's eggs using the avocado, regular eggs, hollandaise sauce and salsa macha. Probably lox could also work very good in the dish
Gabrielle is so underrated, I mean I love chef Saul and Emily, but for me Gabrielle was a game changer and I can use her recipe all along or for separate to prepare my meals god bless her for this tips!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
"I put myself into this situation, but I'm gonna get myself out of this situation"
needed this one Chef Saul, thanks
Wisdom from a wise man
Me too
when he said hollandaise sauce and the camera went to the quail eggs i was like... no... you're gonna separate the yolk of QuAiL eggs? and that many? daaaamn!
@John Syzlack That's kind of the point, though. If you wanted something normal you'd go for level 2. Level 3s are supposed to go all the way to the extremes
Honestly, a sentence that's both relatable and motivational.
Whoever talked Saul into doing these needs a large raise.
He's so good on camera
Except if he was white and they were making some African or Asian dish then he would be a racist cultural appropriator right?
Nope! Nope! Nope. None of these are Eggs Benedict.
I feel like there was a shift in these episodes when it comes to how the channel represents the level 1 chefs. Before, they were shown to be either lazy or just didn't know how to cook. But now, they're shown to be resourceful and catering to the accessibility of the average person. I really appreciate this subtle change. It's always a fun time when we see someone who doesn't quite know what they're doing, but it's more beneficial to see these dishes being made affordable and still tasty. Let me know if any of you have noticed this change! : )
I feel like this comment should get way more likes than it does. Really agree with this.
Didn't like the cheese cake pancakes?
@@squeakersc063 lmao I did enjoy that
Yeah... nah, bring me back Stephen and his sundae
@@sebaez_ that's fair!
The 3 versions look so good: Emily’s I’ll make for myself, Gabrielle’s I’ll make for an special weekend brunch, and Saul’s I’ll go to his restaurant and pay whatever to have that
Yes, yes, and yes 😁. I'm with you all the way
You must be minted to be able to afford Saul's fake eggs benedict actually tapas - go check how much those quail eggs, lobster and caviar and the time he took to make it especially whipping the Hollandaise by hand! He'd need to bill you $100 just to pay for his time and the ingredients!!!
@@eddesa5134 maybe for an aniversario my dinner haha. Here in mexico quail eggs are not so expensive though, but the rest for sure
@@caroldemort3269 I actually expect that his labour charge would be the most expensive. As an executive chef he probably charges quite a good hourly rate, and then think of how much time (I'm estimate at least 4 hours) you'd require to buy all those ingredients and make that one dish! In London even the trainee chefs get £15 per hour so the labour cost alone would be £60!!! Quails eggs in London are expensive too and if I went to Mexico on holiday I would not be eating quails eggs or eggs benedict but the regional specialities that Mexicans make and love! Happy Anniversary - I expect your husband will be hoping you cook this for him rather than him having to pay the bill in Saul's restaurant? ;)
I'm with you on that! Saul has me surrended to his restaurant hahahaha
There's no shame in being a level 1 chef and I really appreciate Emily's take on many dishes! They're quick and easy to make and just perfect after a long day at work.
Especially on the French Toast with ketchup🤌!😆🤣
Emily Is like when you just got your own house and starts to live by your own but mom never teached you how to cook so she is learning herself but of course she is still level 1
Except the French toast with ketchup. That ruined me and the rest of the community here. We literally can’t stop memeing it.
In a lot of ways, the level 1 chef is the most useful, because with our busy lives, we don't always have time to pull off the level 2 or 3 recipes.
@@Platinum400 Personally I was waiting for Emily to say that the lobster would be good with some Ketchup. missed opportunity. additionally the 4 levels of French fries episode had Emily. but the one time we needed ketchup from her... she doesn't use it.
I love that someone can be a professional chef for 20 years, and still get excited enough to say something like, "Look! I am Mr. Perfect Toast!"
I liked that too 😂😂
He is an absolute treasure 🥰
tornAdo 😂
“hello, i am mr. perfect toast”
i want to hug saul
Same
I'm sorry guys, but he's already married and has two daughters: Ella and Elena.
That was my favorite part 😂
@@AzeriZuriA haha, it's just a hug, not a marriage proposal 🤭
Oh, OK
"Bologna on eggs benedict would be kind of weird,"
"now, it's time to prepare the lobster." LMAO
I always find it funny when the level 3 chefs randomly pull out seafood for dishes that traditionally would never have seafood in it. Like the dude who made seafood gumbo instead of chili in that one episode.
The baloney isn't my thing.
*puts a knife through the lobster.*
The chef always uses certain items in his dishes that I don't like, lobster is one of them.
@@donnabittner69 It sounds weird. Many years ago I made fried baloney because my husband liked it. It's kind of like ham. It tastes better than un-fried baloney really.
Emily’s still a level 1, Gabrielle going somewhere, and Saul still giving us joy like never before. Another Epicurious video to binge
Totally 🖤
I remember she was a level 2 chef in another video
Don’t forget Rose! She always understands the assignment with her blazer game.
U know that its gonne be funny with Saul😂😂
@@potatoking6150 low-key facts 😂
The Level 3 chef is absolutely hilarious. I also like how he isn't flashy; he makes his expertise and skills seem so basic because he's humorously nonchalant.
Not basic at all He's using a lobster 🦞😅😅😅
17:04 "I'm not a fancy chef, I'm just an Emily."
This should be how she introduces herself every time now.
Yet everyone know she's the queen.
She's No Expert.
@@defaultuser1447 underrated comment 😂
Emily is relatable AF
I watched 20 videos just to this reference. Emily is hilarious 🤣
Emily's: Yeah, I'd eat that.
Gabrielle's: Yeah, I'd order that.
Saul's: Yeah, I don't think I can afford that.
Emily isn't a level one chef, she's THE level 1 chef!
This is Steven erasure.
She is just so cool, relatable and fun to watch. I love her.
Emily needs to be upgraded to level 2.
How about Steven? They need to bring him back.
Agreed. She’s my favorite!
I loved Saul's version. It has many elements from a true mexican kitchen. Greetings from México 😁
Sometime they should do a vid where it's just 3 Pro Chefs making the dishes, just to see how even Masters have differing styles. Plus, Frank and Saul in one video...amazing.
I also need to see them swap ingredients and recipes, then try to elevate each other's recipes
@@steelkamote1888 And not tell them it’s a chef’s recipe, tell them it’s a level1/2 (or let them assume that
This
Add Penny and you'd have the perfect trio!
@@1PrayerWarrior4 I'd go for the Chinese? level 3 guy over Penny...forgetting his name right now. :(
"I'm not a fancy chef, I'm just an Emily!" Love that girl! Keep cooking Em! Proud of all you have learned.
I love Chef Saul making every single dish he makes more Latin! It’s such a luxurious eggs Benedict! They’re all great tbh:)
Mexico is proud of him 🤌🏻
@@AxChacon 🇲🇽!!!!!
He wrecked the recipe by trying too hard to be all Latin on a non-Latin recipe.
Just make the damn dish
@@GasPipeJimmy Cause the haters gonna hate, hate, hate, hate, hate~ 🎶
@@GasPipeJimmy I like it.
I do, indeed, like when Saul says "tornado".
That is the perfect definition of a level 2 chef: I know I need to put vinegar in it, but I don't know why.
She doesn't need to unless she wants vinegar flavored eggs.
Edit: what the scientist said was right but really if you're going to bother with this, get a fresh egg so you don't have to have a vinegar flavored egg.
@@MilwaukeeWoman Or just don't add like a whole barrel of it
@@MilwaukeeWoman this is just a bad take. If done right, no vinegar taste should come through.
I love vinegar flavor!
@@MilwaukeeWoman I make eggs Benedict for brunch a couple of times a month. You can't taste the vinegar at all.
I don't get to see my mom that often, but listening to rose at the end really reminds me of her helping me in the kitchen (albeit in a much more scientific way!) And it's very comforting and I like learning, love her.
Chef Saul saying that cooking is like making a song is just the kind of wholesome energy I need today
I would buy audiobooks by Saul. The way he speaks English brings me so much joy!!
I still don't understand why the show has never included them seeing each other's meal. It's clear these are filmed on different days, sure, but I feel like that would add a lot of personality to the series.
Well, if all 3 come in on different days, you have to pay each of them 3 times instead of once
@@yeti25934 Right. My suggestion clearly implies that they should be there on the same day. I am not saying it will/could be done logistically, just that it would add a lot of dimensionality that is missing.
I saw on another video it's because of COVID?
Maybe they just don’t have the infrastructure to do that, like 3 ovens, 3 stoves, etc. Also, if they were to cook on the same place and on the same day, the place should be bigger (I suppose it’s not) and it would be difficult for the sound staff to manage all the noises and talking at the same time and place. I think they could at least let the staff try what was cooked
They used to! But after covid they had to stop :(. Check out some of the older videos they had a good time trying each others dishes.
Saul: “I’m going to use twenty eggs”
Adam Ragusea: *”Perfectly balanced as all things should be”*
I actually asked Emily how she would feel if I started a petition to bump her up to Level 2... She said she didn't know how she felt, but frankly... We are all Emily and we love her relatability at Level 1.
Yh i agree ☝️ She is def my fav level 1 chef
I initially opened up to the idea; then she started frying bologna 😉... #sorry
She is not level 2 lol
Sounds like a whole Epicurious series on its own: the Chefinization of Emily
Emily downplays her actual skills. She is a better cook than she pretends to be. Watch her collab with Chef Frank or her own channel to see that. Canadian bacon is right up her alley, but she used bologna because she knew it would rile some people.
i was skeptical of saul’s eggs Benedict because it was so different and experimental, but his reaction had me sold. i loved how he was just speechless and could only say “it’s really good. it’s really good” makes me want to try it somehow!!!!!
Can we talk about how gorgeous Saul’s dish was?!
Yes, but I wouldn't call it an Eggs Benedict. Emily's was the closest to a classic Benny
@@1D991 EXACTLY
It was gorgeous but it wasn't eggs benedict
None of them were traditional....that's clearly the point of these more recent episodes 18:04 . That said, I would go with Saul's for sure. I like the updated spin with an avocado toast base.
Too bad it looked awful in the thumbnail
"Just an Emily" Nah, you're *the* Emily and I saw you cracking your eggs into a separate bowl. You're learning stuff, watch out or you'll be a level two before you know it!
Gabrielle, a bunch of videos ago (sorry!) you said you weren't fancy. You fancy! Own it, because you rock fancy!
Chef Saul, I love hearing how you are thinking of each of your ingredients and working with them, it's poetry.
And Rose, you make my science nerd heart sing!
saul serperating quail eggyolks really is another level
Chef Saul now has 20 quail egg whites.
I’m fully expecting a future Epicurious video on Key Lime Pie with Quail Egg Meringue.
It's just absurd how good Saul's meal looks like
3:52 “hello. I am mr. Perfect Toast” I absolutely love this man lmao
Chef Saul and frank are the best. Whenever they appear it just makes my day.
Emily's gadget to poach eggs looks like a good investment. I want one! Emily should put together a Level 1 cookbook with her tips, tricks, and shortcuts.
Imagine waking up and saying, “ah yes, imma make myself some lobster eggs Benedict”
😂😂😂
@levenderscent - YES!
Saul going right into the lobster after Gabrielle’s comment about Bologna is the sassy moment we didn’t know we needed .
oh yes, one of the best combos, emily, gabrielle and saul. can't go wrong!
I like this professional chef, he looks like someone who cooks with soul, I mean, the way he talks about food and the way he prepares the ingredients.. lovely
i do like when he says TORRRRRNADO because it's nice. chef saul is nice.
Saul adds so much personality to his cooking
I think we need a video of Saul making as many different salsas as he knows
Married into a latinx family, and Saúl reminds me so much of my father in law. What a sweet and funny guy! Makes me thankful for good family.
“I’m still a level 1 chef😂😭”
I think this has been my favorite in this series so far :)
Emily is adorable, as always, and is just having a good time the whole time.
Gabrielle is here to show you the "professional level you can do at home when you need to be fancy", and looks like something you'd expect from brunch at most restaurants.
And Saul made a top notch dish, he was entertaining, as well as he's obviously having fun making the dish while telling and teaching you how to make a 5 star dish with flare.
Absolutely loved this episode 💜
Sauls looked incredible, other than bologna Emily's looked like how I would do it, I love how she stood by her bologna choice!
Saul is great!! So much personality ... he's just his genuine funny self here lol
"I'm not a fancy chef, I'm just an Emily"
I really felt that, what an awesome motto
Others: you need to whisk the eggs on a boiler
Emily: dump the eggs in a blender
Yes = raw eggs unless she counts on the vinegar to completely denature them.
Saul really went all out, props to all these chefs for taking on the difficult and annoying task of poaching eggs and making hollandaise!!
Just when I think his ingredients can't get any more complex...
I can make Hollandaise in my sleep. But only after making it a thousand times along with mayo (similar emulsion but not cooked). But for the home cook, it is annoyingly finicky. A good whisk is a must with enough wire loops. OXO is good but I use a Best Products french whisk.
And poached eggs are like soo many egg recipes where perfect is tough. Timing, water temp, egg temp, are all variables. Like omelettes, I make decent poached eggs but only 1 in 10 are really perfect (jammy yolk with a perfect soft white). I don't add vinegar because it can make the whites tough.
Poached eggs are simple w a couple tricks. Hollandaise always broke me. Until i saw the recipe for microwave hollandaise. Takes two minutes and works every time. Fantastic stuff. Makes it so easy!
@@tiacho2893 I myself prefer a balloon whisk for emulsifying, or if I'm really lazy, my immersion blender. 1/10 poached eggs being absolutely perfect isn't too bad! It sounds like your other 9/10 are restaurant level already! 😁
Gabrielle's Egg's benedict looks good but the Saul's Egg's Benedict is whole another level with avocado and lobster looks so freaking good! That's how you serve Egg's benedicts in a fine dine restaurant
05:42 - "Everybody likes when I say tornado" - Yes we love.
“Gonna make a mess; it’s so worth it”
Saul gave me a life motto
She: "sorta get a vortex going"
Him: "a little TORNADO!"
Me: "Oooo they cooking up a storm"
Emily: “I’m not a fancy chef, I’m just an Emily!”
PRICELESS!
I love how this show started as a simple sort of cooking show and now it's full of memes that the cast are in on 😂
Right?! 😂
level 1: what you cook daily, cause: lack of time and commitment
level 2: what you make once a year when you have guests
level 3: what you watch on youtube while eating level 1 food
I never crave the level 3 meal, but seeing Saul's food always leaves me hungry 🍽️
5:38 gabi: We'll make a vortex
Saul: TORNADO!!!!!!
Level 1: can be found in McDonald’s
Level 2: a nice cafe that charge you a premium
Level 3: cannot afford it
@mpch3743 - It's not so bad. Lots of supermarkets sell quail eggs now, though I would use chicken eggs myself. Many seafood counters sell unshelled lobster meat by the pound, too. You won't need much for this lovely dish.
They were all awesome. I’ll cook at barely level one but I want to hug Saul and eat at his restaurant. What a mind blowing chef Saul is!!
trust emily to bring the working class cuisine, LOVE YOU, GIRL
Can I just give props to the editing on this video..?? Chefs kiss!
The weird thing about these three versions of eggs benedict is that except for the bologna **shudder** the level one chef has the closest to what you'd find at like 95% of restaurants.
This legit?
@@Kykonut28 Wondering as well 👀
No you'll never get a beloni, level 2 is the closest
My percentage is not literal, just a guesstimate based on 20 years of ordering eggs benedict at restaurants.
@@Kykonut28 Yes, just replace bologna with Canadian Bacon and then you get the restaurant version of Eggs Benedict.
"I put myself into this situation, but, I'm going to get myself out of this situation" 🤣🤣🤣 That's the funniest thing I've heard a chef say!
Level one- Emily uses her hands
Level two- Gabrielle uses the shell
LEVEL THREE HUNDRED AND SEVENTY ONE- Saul separates 20 quail eggs
😂😂😂😂
These kind of Epicurious videos always have the nicest comments section I have ever seen
I feel like Saul could become a successful comedian. He already has a charming and entertaining personality and a great sense of humour.
How it it possible for something to look so good that it makes me want to travel over 10 hours…across international waters just to try it. Saul mate what are you doing to us?? 🤤 love these videos so much! 💕
Ah, Emily! I LOVE your cooking!
When I was a kid, waaaayyyyy back in the 70s, Mom would put bologna into muffin tins, break an egg into the center of each, and cook them in the oven! You're totally correct: cooked bologna is the best! :)
Oh man that's like Matt's bologna bowl!
@@stephencodekas3745 - Oh? I'm not sure I know the Matt to whom you are referring! Can you elaborate?
@@davidrust3169 meant Matty lol Matty Matheson!
@@stephencodekas3745 Ah! I just looked him up (I'd not heard his name, before) and he looks really fun! I'll take a spin through his TH-cam channel to find the recipe you mention! He calls it a bologna bowl?
@@davidrust3169 pretty sure that's what he calls it
Yo keep Saul as a regular, his vibe is much needed
I wanna see a Level 3 Chef off, where they all try to make something really simple (like a chicken sandwich) and see who can make the best version of it
Penny would find a way to add booze. 😂
@@1PrayerWarrior4 Oh DEFINITELY 🤣
I would love Frank and Saul swap ingredients.
Frank wouldn’t make it time because he needs 5 years to start a farm and seed grain in his field for his bread. Also he needs to buy chicken eggs and raise a chicken for his sandwich
Emily “I’m still a level 1 chef”
Daniel whenever he shows up on 4 levels again. “Hi I’m Daniel and I’m still a level 2 chef”
“I’ll use bologna”… “I’ll use prosciutto”- Saul goes ahead and chops a lobster right in half lol As a side note, I just think it’s fantastic how Emily puts a lot of effort and technique into doing and executing the wrong thing. And Gabrielle should date Level 2 Chef Daniel some time
Gabrielle has a boyfriend from what I saw on her IG account. And I claim Daniel!
Hang on a second - isn’t it spelled bologna?
@@HaydenKeep yes. Bolognese is a sauce
@@plantmommich good because I was worried my whole life had been a lie
@@HaydenKeep lol Sorry! Just got it right it was prob my keyboard
If you put a Purex 500 mil glass measuring thingy with about 3/4’s of water on the top baking baking sheet it will keep it even flatter. Use oven safe glass, or you can use a bowl too. I cook all my bacon in the oven, and I don’t bother to cover it. It doesn’t splatter like in a pan. You can cook to your desired doneness. I put baking paper under the bacon though. Easy clean up. No bacon grease splatter all over the place either. Cook on 350 degrees Fahrenheit, or 180 Celsius.
"Still a Level 1 Chef"
We're wondering, too, Emily.
Someone commented before she fried bologna
Are we though?
Look she cool and most likely fun. But her cooking scares me. And besides one video that never changes. She is the level one of level one cooks on this. But bet she got like 20 dudes(or women what ever floats her boat)
@@michaelarmstrong9512 She has a husband.
@@knighthawk3749 that doesn't surprise me me.
Can we get a Saul playlist? I just love him
Level 1: bologna
Level 2: eggs Benedict with bologna would be interesting.
Level 3: TORNADOOOO!!
Chef Saul becomes dearer to my heart with each of these videos.
A fried bologna and egg sandwich is pretty darn good, so... why not? You go, Emily!
Am i the only one just realizing that saul cracked open the perfect smooth avocado, creamy but not mushy and with ALMOST NO stone?
Thats like 1 in a trillion
I like it when he says "TORNADO".
Eek the dramatic transition music during Rosemary's part was a little much Epicurious! Love seeing Saul as always, though!!
We need the perfect combo; Emily, Lorenzo, and Chef Saul. Epicurious, make it happen.
what about frank 😭
Saul: "Hello. I am Mr. Perfect Toast."
Me: "OMG, I love him so much!!!" 🤗🤗🤗🥰🥰🥰
making Egg Benedict and Hollandaise sauce from scratch, Emily is way more than a level 1 chef. Proud of her. But I must say, I missed ketchup.
Did I see that Saul was so speechless in the video because he was mind blown by his Egg Benedict when he had a bite? I only hear Emily and Gabrielle's voices.
Level 2 chef: we want a Little vortex
BIG CHADSAUL: WE MAKING TORNADO!!!!
Am I the only one who half-expected Emily to figure out how to include ketchup in her hollandaise sauce?
I just figured she would put some on the muffin, so it was hidden by everything else on top of that. And who knows...maybe she did sneak some in like that.
🤫
Just love to see Gabrielle Chappel looks like a high end model cooking in such a delicate way and the cherry on the cake is she is a Perfect Level 2 Cook :)
The perfect channel to find videos to watch while eating.
I like it when Emily and the other level One chiefs score a point. Emily scored a point by using the blender to make the Hollandaise sauce.
Frank is still waiting on his chicken for the perfect egg
He's still breeding the chickens.
He's resurrecting the Dodo species in order to make Dodo Eggs Benedict.
He collabrating with scientist to become a chicken himself
Frank’s not even in this and people still make the same boring invented observation that has been said countless videos…. Please Internet, make it stop
16:53 Emily may have used a blender, but Emily also added Dijon mustard which has emulgent polysaccharides released from the mucilage via grinding the mustard seeds. That being said, I think a key part of why her sauce will eventually break is that she’s not emulsifying but rather “colloiding” the liquids together. The speed of the blades in the blender will create cavitation bubbles that will make the sauce appear to be fully emulsified, but since the two liquids weren’t introduced to each other over time and heat, it will eventually fall out of colloidal suspension.
Unpopular opinion: Bologna is delightful.
Keep up the good work, Emily!
Hey, thanks! What can I say, I just like bologna!
@@EmilyDuncan omg, this just made my day. IDK if it's the real you, but you're my favorite Level 1 chef. Also, we need more bologna in these! 😁🤣
@@David_Jr Hahah, 'tis I! Thanks so much!!
It’s only an unpopular opinion among people who’ve never had fried bologna. The rest of us know how good this is.
“Im not a fancy chef I’m just a Emily” 😂😂😂
Emily: I'm still a level 1 chef!
Also Emily: Uses tools to get done with the dish quickly
If anything, i think that should get her to at least 1.5 level chef, eh?
It’s so interesting watching Gabrielle cook because she’s so delicate. Even while whisking or when her egg broke, she’s so gentle. It’s adorable.
SAUL making hollandaise sauce: “I am going to be doing this….for a very long time.”
☝️ ME EVERY TIME I MAKE HOLLANDAISE SAUCE FOR EGGS BENEDICT!!! I feel your pain, Saul! 😂
Use the blender. It's the most reliable and easy way. Suffering by whisking is stupid.
I want to make a spin on Saul's eggs using the avocado, regular eggs, hollandaise sauce and salsa macha. Probably lox could also work very good in the dish
I was going to tell and egg joke, but they always crack me up!!!
That's a fowl yoke.
@@0ceanicify I see you are a man of culture as well.
@@0ceanicify 😂😂😂😂😂
You just scrambled my brains
Ok, stealing this one!!! 😂
Gabrielle is so underrated, I mean I love chef Saul and Emily, but for me Gabrielle was a game changer and I can use her recipe all along or for separate to prepare my meals god bless her for this tips!