Agreed, a VERY clear explanation about how to dissect the lobster which was super helpful. But all his explanations of what he was doing were very clear and educational.
Okay so we're ignoring that the bird figurine on the shelf actually wished good luck to Emily? Changes the whole world building principles of the Epicurious kitchen universe.
I love this community that the Epicurious has put together. It is very heartwarming to see comments about Emily whom we have seen between her progress and now she is a level 2 chef.
I love that she's actively learning in every episode, and much she's grown. love that eric was completely down to explain how to make the pudding to her at the end, too.
Summary was generated by Summatim, let us know if there are any inaccuracies! 🤖 0:01: Introduction 0:36: Eric's Recipe 1:52: Breaking Down the Lobster 2:51: Emily's Recipe 3:06: Eric's Grilled Lobster 4:56: Lobster Reduction and Croissant 7:11: Extra Crispy Potatoes 9:25: Garlic Butter Lo Mein 10:27: Final Preparation 10:47: Preparing Bacon Crumble 11:20: Making Garlic Butter Lo Mein 11:35: Making Cheddar Corn Pudding 12:48: Frying Lobster 14:45: Making Lobster Sauce 15:01: Grilling Lobster 16:11: Plating the Dish 18:15: Trying Emily's Dish
I'm so proud of Emily! I remember when she used to call Rose! So happy for her promotion! I love her new confidence! Though she was just as confident with the Ketchup back in her level 1 chef days XD Love ya gurl! Keep on truckin!
The chef's comment about the azeotrope was incorrect. Alcohol and water form an azeotrope at a concentration of 95% alcohol. As long as your cooking liquid/sauce before reduction is below 95% alcohol, there will indeed be more alcohol in the vapor proportionally and the liquid will reduce in alcohol concentration as it is simmered. Also, the wine already has ~80-90% water in it anyways, so it's already in an alcohol-water mixture from the beginning. (It may well taste better if you reduce the madeira a bit first, that's certainly possible and I'm not a chef, I'm just stating that a wine or alcohol based sauce will get lower in ABV as it reduces as long as it's not pure everclear)
I just want to buy Sargento cheese & Daisy sour cream for *less than half* retail price, *four* ears of corn for 89 cents (!) & rolls for less than half a dollar but *I don't think the pricing on these videos is for real* & I'll never understand that; if this meal cost, say, $35, isn't the point still relevant? Spiny lobster is almost always round $30/lb in the States; why is this one lobster *twice* as much? $7 for *house-made* chicken stock (where does that come from?) $11 for *six* farm eggs?! $3 for A SINGLE STALK of celery (I'm sorry for yelling but *dang!)?* I adore these videos, make no mistake. Absolutely love the channel, always. The price-changing exclusively for these videos seems so weird & unnecessary; my concern is it *likely* does more harm than good by convincing chefs not to attempt more expensive ingredients more often. 🤷🤷♂🤷♀
Y’all need to do pro chef Vs home chef but make the home chef from south Louisiana and both chefs have to follow the other’s recipe. (Obviously it would be Cajun dishes) 😊
Emily seems so genuine! It's weird how illegitimate the pricing is by comparison. $3 for a single stalk of celery? 4 ears of corn for 90 cents?! I don't understand why they do this for such a good person. 💯
I do love that these videos keep hammering in how *terrifying* mandolins are. I still remember the first time I used one when making potato chips. I've never seen so much blood before. Biggest tragedy was that I had to throw out that whole batch of chips before even frying it.
I love to cook but I would never be able to make a fresh lobster dish. I’ll eat the hell out of one, but killing it and breaking its body down like that….nope. I wouldn’t have an appetite after that. I’ll gladly pay to have it done for me, haha.
Our girl Emily is killing it. She's really showing off her level up
honestly
She even turned one lobster into two!
i think the chef does an exceptional job of explaining. so nice to listen to and very educational! loved his anecdotes too:)
Agreed, a VERY clear explanation about how to dissect the lobster which was super helpful. But all his explanations of what he was doing were very clear and educational.
He did jave excellent advice and was also open to common banter with the audience and anecdotal stories
The fact that Emily had a LIVE LOBSTER in her own ingredients just show how far she come
She’s from Nova Scotia, where lobster is a regular dish in season. It’s quite possible she grew up knowing how to deal with live lobsters!
And no ketchup!
at the end there were 2 plates so who knows who coocked what
The fact they could have all those ingredients and a live lobster not going over $50 dollars just shows how great living in a coastal city must be.
Right? So proud of her!!!
Emily has had the best character arc I've seen in YEARS!!
True, I still remember that French toast episode like it was yesterday
Yeah we're all learn and improve together
Deadasss!!! Like she has come so far
From Ketchup to lobster aka level 1 to level 2
She really has! I've really come to like Emily
Spiny lobster and Emily, both broken down.
A Queen
eric is so kind and easy to understand - he’s really humble too even though he does fine dining
this swapping ingredients episodes has really built up Emily a lot to promote her to level 2 chef.
Damn, Eric definitely killed it. Even the non-lobster ingredients looked super gourmet
When I saw “Emily” and “lobster” I knew she would nail it. Because she’s from Nova Scotia and they know their lobsters! 🦞
Eric and Emily together was great. Of course I just love Emily! She just makes you smile!
Damn Eric a cool guy keep bringing him back
Eric is quickly becoming one of my favorite chefs. "No conjoined chives allowed."
Okay so we're ignoring that the bird figurine on the shelf actually wished good luck to Emily? Changes the whole world building principles of the Epicurious kitchen universe.
Not only does Emily use less ketchup, but she's also relying less on Rosemary.
Rose hasn't been in this series for a while now
Emily is just so wholesome.
lets face it, Emily will become a level 3
The true reason behind this series confusingly being named *"4 levels"* will finally be revealed when Emily becomes the first ever "level 4".
@@SamBrickell the 4th level is the teacher lol
@@MunchyLikesOtters Joke went over your head
@@piyte it wasn't a joke... It was fortune telling!!
I love how Chef Eric explains, it's thorough so it's really easy to follow. I feel like I can dissect a lobster although I can't because of him. He
He ✊🏾❤
I wonder how much of the Cheese Wheel Emily has left from the Fettuccine Alfrado cook with Chef Frank.
great chemistry between these two!
Chef Eric is dope at teaching! Man I'd love to learn from him
I love this community that the Epicurious has put together. It is very heartwarming to see comments about Emily whom we have seen between her progress and now she is a level 2 chef.
love to see cantonese cooking being represented! hope to see more of chef eric in the future
11:20 Emily gets a special effects budget now, she truly is a star, lol.
Emily is a sweet and beautiful soul, who does her best. Her arc of learning how to tackle the insanity that is high level cooking is wonderful.
I love that she's actively learning in every episode, and much she's grown. love that eric was completely down to explain how to make the pudding to her at the end, too.
Emily’s sense of humor is priceless 🫶🏼
Emily is SO CHARMING and ENDEARING. We are alway rooting for her and NEVER disappointed!
So proud of our girl Emily!
WE NEED A PRO CHEF AND PRO CHEF SWAP
Lol Emily never fails to make a video humorous 😅😂😂. Eric is back!! Yay!😊
thanks Emily for bringing humor AND experience to us lowly home cooks! 😂
Emily's character arc is insane and Eric's so sweet and humble!! I deffo wanna see more of them!
Emily is a whole burst of delightfulness 😊
Eric and Emily are quickly becoming the new Frank and Lorenzo.
Summary was generated by Summatim, let us know if there are any inaccuracies! 🤖
0:01: Introduction
0:36: Eric's Recipe
1:52: Breaking Down the Lobster
2:51: Emily's Recipe
3:06: Eric's Grilled Lobster
4:56: Lobster Reduction and Croissant
7:11: Extra Crispy Potatoes
9:25: Garlic Butter Lo Mein
10:27: Final Preparation
10:47: Preparing Bacon Crumble
11:20: Making Garlic Butter Lo Mein
11:35: Making Cheddar Corn Pudding
12:48: Frying Lobster
14:45: Making Lobster Sauce
15:01: Grilling Lobster
16:11: Plating the Dish
18:15: Trying Emily's Dish
Eric slowly becoming my fave professional chef
The color on that chive oil had me SWOONING😍
Okay, definitely have to try making fresh corn pudding. That looked AWESOME. The chive oil, too!
Glad to see Emily back again, she has an incredible ability to put a smile on my face. 😄
Emily is a national treasure and Eric needs his own show.
I havent watched one of these episodes in like, 3 years, and now all of a sudden Emily is a home cook?
They grow up so fast🥲
Loving the advancement of Emily.
That corn pudding looks so GOOD
That chive oil is so pretty. The colour is stunning 😍
Always love to see Emily cook!
"The mandoline is the most dangerous piece of equipment in the kitchen."
My pinkie is _still_ lopsided.
I'm so proud of Emily! I remember when she used to call Rose! So happy for her promotion! I love her new confidence! Though she was just as confident with the Ketchup back in her level 1 chef days XD Love ya gurl! Keep on truckin!
The chef's comment about the azeotrope was incorrect. Alcohol and water form an azeotrope at a concentration of 95% alcohol. As long as your cooking liquid/sauce before reduction is below 95% alcohol, there will indeed be more alcohol in the vapor proportionally and the liquid will reduce in alcohol concentration as it is simmered. Also, the wine already has ~80-90% water in it anyways, so it's already in an alcohol-water mixture from the beginning.
(It may well taste better if you reduce the madeira a bit first, that's certainly possible and I'm not a chef, I'm just stating that a wine or alcohol based sauce will get lower in ABV as it reduces as long as it's not pure everclear)
Emily is so much fun to watch!
💗❤️🧡💛💚💙💜🖤🤍🤎
I just want to buy Sargento cheese & Daisy sour cream for *less than half* retail price, *four* ears of corn for 89 cents (!) & rolls for less than half a dollar but *I don't think the pricing on these videos is for real* & I'll never understand that; if this meal cost, say, $35, isn't the point still relevant? Spiny lobster is almost always round $30/lb in the States; why is this one lobster *twice* as much? $7 for *house-made* chicken stock (where does that come from?) $11 for *six* farm eggs?! $3 for A SINGLE STALK of celery (I'm sorry for yelling but *dang!)?*
I adore these videos, make no mistake. Absolutely love the channel, always. The price-changing exclusively for these videos seems so weird & unnecessary; my concern is it *likely* does more harm than good by convincing chefs not to attempt more expensive ingredients more often. 🤷🤷♂🤷♀
Finally! We get a Lobster episode!
I would really like a swap but between 2 pro chefs!
Protect Emily at all costs! Love seeing her growth
Emily is honestly one of my favorite people on this channel! W
We love Emily. Love you, Emily
Chef Eric's dish from Emily's amazing ingredients was very creative. I'd pay for both the dishes they made!
Who else thinks that a epicurious should sponsor her a scholarship to the Institute of Culinary Education with how much the fans love her?
Two incredible looking dishes
Y’all need to do pro chef Vs home chef but make the home chef from south Louisiana and both chefs have to follow the other’s recipe. (Obviously it would be Cajun dishes) 😊
Emily's glo up............ ok queen
"I may not be strong but I'm wily"
Omg i love that Emily has been back!! And also another video!!❤😂
What a great duo! Very entertaining.
Not sure why this came up for me to watch, but mind blown!! WOW!! I'm so inspired!!
We all love Emily!!!
wow i am amazed at the Growth of Emily! im so here for it!
"get your mind out of the gutter" hahaha he understands me!
These two are great together. More please.
Emily's cooking skills gkow up is my favorite thing about this channel!
The person that sets emily up for this 😭😹😹😹😹.. thank you for giving us Emily
Emily seems so genuine!
It's weird how illegitimate the pricing is by comparison. $3 for a single stalk of celery? 4 ears of corn for 90 cents?! I don't understand why they do this for such a good person. 💯
Someday, Emily will get her own segment and the world will be a better place.
I never thought I'd see Emily so shellfish 😂
It’s confirmed. I’ve fallen in love with Emily.
11:43 lol at least he's self aware
“Yes, I know. Keep your mind outta the gutter”
I do love that these videos keep hammering in how *terrifying* mandolins are. I still remember the first time I used one when making potato chips. I've never seen so much blood before.
Biggest tragedy was that I had to throw out that whole batch of chips before even frying it.
Dang it emily You are an angel im so proud of you keep killing it
Cannot wait for the debut of Level 3 Emily
She'll be a Beth-type level 2 but level 3s are all professional chefs for 10+ years.
@@FutureCommentary1 So all we have to do is convince a restaurant to hire her and get 10 years experience? Let's go! I'll wait.
@@chrisoneill325 loool. She probably has a day job that she loves. But yes I would love to see Emily as Level 3 too.
Lobster sauce, Lobster Sauce, LOBSTER SAUCE, LOBSTER SAUCE!
Emily needs her own channel!!!!
Emily does have her own channel. It's called No expert.
4:22 "once you remeove the tip you can just...' *SNIP SNIP SNIP SNIP*😭✋
I love this series
Emily!!! You're dish looks freaking AMAZING! The whole time, I was like...dayum girl. Love it❤️
"That was stressful but we did it" is the most accurate saying in my life ❤😂
I really love this pairing! Maybe this is how we get Level 3 Emily? 🤔
I loved watching them cook. So funny! I wish I could try those dishes right now.
emily saying “ope sorry” have midwest vibes and I’m here for it
It is entirely possible that I will die by exploding into noodles.
This man is speaking about azeotropes and viscosity... As a chemical engineer, I'm very proud of him and love it!
I LOVE THIS CHANNEL!❤
Thank you for dispatching the lobster before boiling it. I know it's just an overgrown ocean bug, but still.
I'd love to see a ProChef switch ingredients with a ProChef and see what happens.
Level 2 Emily is more confident in her abilities with the Level 1 Emily adorability! It's been great to see her grow
I was expecting the chef to prepare a soft shell lobster for Emily for some reason, but that still turns out great.
Long live the ketchup queen
I miss they rose segmento but it's great
I love to cook but I would never be able to make a fresh lobster dish. I’ll eat the hell out of one, but killing it and breaking its body down like that….nope. I wouldn’t have an appetite after that. I’ll gladly pay to have it done for me, haha.
We are all Emily’s kiwi buddy!
Wow! Way to go Emily! I guess next time they'll have you grow your own wheat and forge yout pans lol.