I love how the mistakes are included. A lot of folks shy away from cooking outside their comfort zone, it's important to remember you are going to make mistakes, but sticking to it and researching will get you where you want to be.
@@JoeyJoJo454 botched episodes are honest mistakes tho, this was just “i made the recipe completely wrong bc ive never done it before” so it makes sense he’d keep going until he got it
@@AirlineFud You can also view it like this: based on his experiments, you now know why it's important that your chicken pieces be small enough, that you have your wok heated to the right temperature, etc. He may have had two bad batches, but it means his myriad viewers can skip some of those mistakes!
If it was Japanese instead of Chinese, maybe this would be wabi-sabi? Dunno if Chinese culture has a specific term for this type of "beauty through flaws" or not.
This was great! I know you had mentioned feeling a creative slump....I think showing us the trial and error was a really fun format. Some of the prior videos had felt short and rushed, I think turning these mistakes that were probably kept behind the scenes into content adds a whole new level of depth and connection. I know its a lot more editing, but I think it's going to pay off for you!
Wok tips for babish: 1)pull that center cover/difuser off the burner to turn it into a blue jet of a flame. It gets the Wok way hotter. 2)flip the stove grate over so it makes a cradle to hold wok. I did both last weekend for some stir fry and it worked great. Killer episode, BTW!! Thanks for including the mistakes. Cooking is a learning adventure.
for a lot of gas stoves, taking the diffuser off prevents it from lighting. the gas just isn't directed properly i had this idea once to make a little cone to place over the flame to sort of divert it into one concentrated spot, but in the end you simply need a heavy-duty propane burner to use a wok properly.
@@KairuHakubi yeah use a lighter or a burning paper that you lit with another burner also just a friendly reminder always remember to always double check the gas especially if your doing weird stuff to the burner head especially if your cooking at nigh if you go to sleep with the house filling with gas you may never wake up
The honesty shown here is my favorite part of BwB. We all have failures in the kitchen and won't make something right the first time. Love the perseverance and resulting growth
I think Babish may have set a record for mistakes. I love how he un-a-Babishly owned it because if you want to make this for yourself you can learn from his mistakes. Thanks Andrew!!
There's only one temp when stir-frying- FULL BLAST. Also, when you're tossing everything, do it over the flame. The slightly aerosolized oil will flare off and help develop the wok hei. As others have mentioned, you can invert your grate or remove it and use a ring to get closer to the flame.
I don't blame you for the apprehension towards heat, but the flame they use for wok cooking is referred to as "breath of the dragon". Awesome show as always. I love the commentary, and the ability to show the mistakes along with the correct way.
Yep. It really has more to do with deep-frying than it does anything else. There should be more oil than you think you need, and it should be hotter than you think it should be.
@Shards and for the amount of smoke a hot wok puts off, you'd better have a ventilation system that sounds like a jet engine too if you don't want the sprinklers to go off
Hard to believe after over two years watching and loving the show, but this is probably one of my favorites. Loved watching the process to get it right… well done Andrew.
Yeah this is why I rarely make Chinese food at home. I have an induction burner and there's a lot I like about it, but if you look up guides on getting the right level of heat for wok stir frying on an induction burner you just get sent to a page that laughs at you for trying.
@@recoil53 Chinese kitchens rarely have 65K BTU wok burners, mostly they have regularly sized and powered stoves, with many people using countertop stove tops. They're mostly
@@metaloman88 I was talking Chinese restaurant kitchens. You're looking at over 200K BTU. And the set ups that home enthusiasts use to replicate it. Look at Alex French Guy Cooking.
I have a lot of anxiety tied to trauma about messing up while cooking. So while this particular recipe looks a little too scary for me right now, I appreciate you including the failed attempts because it really helps to see that everyone messes up cooking sometimes and I shouldn't have to feel bad with myself if I mess up.
@@funwithfish1507 I was traumatized by being abused by my abuser. Messing up a recipe resulted in abusive episodes, so it can be traumatic for me still.
Peak Babish, right here. I learn so much more from your correcting those mistakes than from a pitch perfect execution. I would not have even recognized the flaws if you hadn't illustrated them so clearly and definitively. This was an excellent lesson and very much appreciated.
Babish, thank you for showing that not everything is perfect and mistakes are made in a variety of ways. This type of transparency makes it so much easier to learn at home, especially when reality looks more like this episode.
Favorite one so far. It’s the wait to see the final, correctly made dish that kept me. The owning of the mistakes and the learning from each step was also a very refreshing sight.
It's the honesty in production and the wax/wane of seasons. Thank you Babish for being one of us; human, imperfect and procrastinating. We should all being doing this today with pride. "Making mistakes is human" -Ward. We all take short-cuts . R/Desired Paths
i learn the most from watching skilled people make mistakes and fix them; every one of those mistakes is one i would've made only i don't yet have the skill to diagnose & fix. thank you so much for showing them!
I really appreciate that Babish always leaves his mistakes in his videos- that is a part of cooking! Professional chefs make mistakes too, and that's okay!
My mom always told me to "solder on" and "solider forward" growing up, so it was nice to hear you say that. Great episode, great video. Looks delicious.
I’m really happy with this episode. I feel like every time I try a new recipe I would always do something a little different. It was great to see a a pros learning process
Just this week I messed up a recipe in the last 10 minutes after 3 hours of cooking. Seeing you include the first 2 tries is super inspiring @Babish. It's nice to have a reminder that even the pro's can get it wrong the first try, and learn from it. Thanks for reminding me that mistakes are part of cooking and are a learning opportunity.
I have SO much respect for how real Babish keeps things. I appreciate seeing what not to do as much as seeing how to fix it. A mistake doesn’t define you but how you handle it does
"Do as I say, not as I do", yet he soldiers on and remakes the recipe 2x times just so he can show us an "that's how it should look like" result. Dedication with Babish
I really appreciate that even at almost 10 million subs and having done this for years, Babish still shows his mistakes. It's the reason I follow his recipes in my actual cooking (make his pancake recipe if you haven't, its delicious and easy). I hate watching online cooks presenting in a condescending way. Not that they don't earn it (a bunch were professional cooks) but I like the realism of "you're gonna probably mess this up."
I think adding the screwups makes the viewers more confident in their cooking. It shows that even people with tons of experience make mistakes, which is comforting and confidence boosting
This is one of the things I like about Babish and his channel- he’s not afraid to show the mistakes he’s made and he’s not afraid to admit if something wasn’t up to par.
While I appreciate the dedication to doing it right the first time, I now feel like I've been deprived of what could have been a very entertaining episode of bothched by Babish. However the timing of this episode is perfect with Chinese New Year around the corner. My family always goes out for a big meal and the kung pao chicken is a dish that always gets ordered. Eagerly looking forward to celebrating this year.
Man, this has to be the best produced episode of the BCU. I mean seriously, the anticipation, the struggle, the reward and last but not release the life lesson. What more could you ever want from a BCU episode
You should make Kronk’s Special Orders from The Emperor’s New Groove (Three oinkers wearing pants, plate of hot air, basket of Grandma's breakfast and change the bull to a gill)
Thank you for posting all the mistakes! These are all super common mistakes Western home cooks make all the time (and I’ve made many times) and it’s nice to watch someone learning in real time
My adhd brain appreciates the mistakes not being edited out, it helps to realise that it’s okay not to be instantly perfect and that even if you’ve been cooking for years, it’s still okay to mess up on something you’ve never cooked before.
This is probably my favorite episode yet, I like seeing how you failed and learned and tweaked and tried again. It helps us understand the whys and what to avoid
Appreciate the honesty here and as a fellow chef, also pointing out where you may go so wrong. I’m definitely doing things differently but glad you’re “velveting” the chicken
I'm sure many of you already know, but if you want more Chinese cooking lessons, Chinese Cooking Demystified and Made with Lau are two fantastic channels There's definitely more out there those are just the ones I know
This is the BEST narration on a cooking video I have reverted heard. Simply watching this was so enjoyable an experience for me, that I decided to hit that subscribe button!
I loved this episode so much. I really appreciate that you show us both your errors and the successes that come from diligent hard work. I’m famous for quitting when I don’t get something right the first time because my confidence is shot - this is why I have only ever made both kimchi and fondue once (…badly).
Yeah, trying to use a wok over an electric burner is pretty needless too. You might as well just use a saucepan and get more contact up until you're working with a serious gas range.
Wow, starting off I was a bit confused by the "not enough" and "too few" talk, like, hey this isn't an episode of _Botched_ is it? But then I cottoned to the idea that you were basically giving us a mini-episode of _Botched_ in addition to finally nailing the recipe. Made the trip to that final victory better!
Yeah, but if you find yourself pouring blisteringly hot pots of oil back and forth multiple times, your recipe is messed up! This recipe is begging for a “Botched by Babish” redo!
Please make Andy’s Mouth Surprise (Skittle Sandwich) from Parks and Rec and the Breakfast Burrito from Brooklyn Nine Nine. I’d like to see a Babish version of classic lollies.
Haven't watched this channel in a long time but man let me tell you I think it's amazing you showing the side no one get's to see of cooking which is the trail and error part. It takes a couple times before you get anything right even if you follow the instructions correctly because the information isn't enough, it's really important to add the experience to the mix to get proper results. Don't just watch the videos guys, get out of your comfort zone and try it out and don't give up
How about on the day after Valentine's day, you make Homer Simpson's' Valentine breakfast from, "I Love Lisa", episode Even if it's just Bacon and Eggs
"Each stage of the process should take no more than 30 seconds" is very true for most chinese stir fry. Mise en place is at an insane level at chinese stir fry kitchens, and the pace and heat of those borderline jet burners is blistering. It's also very intimidating to do at home when you see the recipe says "two cups of oil", and you triple check to make sure it's not a misprint.
I have to say, the funniest part of the inclusion of kung pao in Seinfeld is Kramers reaction when he eats the spicy chicken and goes «Whhoooohhff! Kung PAO!»
Awesome episode! Gonna have to look for more videos on this though because the method is quite (well, a bit at least) different from mine. Always interesting to figure out the ins and outs of different variations :)
The best, Jerry. The best.
First time early, long time babish viewer. Not that I did the tasting, but man it looked delicious!
Should this not be under botched by babish? :P
*Would you kindly to do any camping dishes from "Yuru Camp a.k.a Laid Back Camp"? Thank you kindly.*
@@FARBerserker it would have been, if he hadn't admitted to getting it wrong in the first place.
yeah
I love how the mistakes are included. A lot of folks shy away from cooking outside their comfort zone, it's important to remember you are going to make mistakes, but sticking to it and researching will get you where you want to be.
I guess this way he avoids doing a Botched episode on Kung Pao chicken!
@@JoeyJoJo454 botched episodes are honest mistakes tho, this was just “i made the recipe completely wrong bc ive never done it before” so it makes sense he’d keep going until he got it
i wish i had this mentality, but throwing away ingredients is like throwing away money to me :(
@@AirlineFud You can also view it like this: based on his experiments, you now know why it's important that your chicken pieces be small enough, that you have your wok heated to the right temperature, etc. He may have had two bad batches, but it means his myriad viewers can skip some of those mistakes!
Super respect the transparency that failure is the best teacher. Thanks Babish!
"There is no failing, only learning."
-Kung Fu Panda, probably.
“There are no accidents” - Master Oogway
I thought the same
@@adammorrow154 it’s still a peach - master oogway
I laughed way too hard at the added "probably." You win the internets for the day.
Kung fu panda sounds pretty tasty, how do u make it
The way he owns his dish and the amount of effort put into this video. Hats off to the team!
Eliminating one more participant for Botched with Babish, lol.
@@BewareTheLilyOfTheValley By doing Botched during an episode of Binging. Genius.
Okay
The imperfectness makes it perfect
way to steal someone else’s comment👍
If it was Japanese instead of Chinese, maybe this would be wabi-sabi? Dunno if Chinese culture has a specific term for this type of "beauty through flaws" or not.
i thought the transition from botched by babish to binging with babish was gonna be more jarring but i landed pretty soft on this one
Technically it was from Anime with Alvin
Profile pic checks out
Pre-Botched by Babish?
Botched-ish by Babish
@@MrSplic3r preemptive unbotching with babish
This was great! I know you had mentioned feeling a creative slump....I think showing us the trial and error was a really fun format. Some of the prior videos had felt short and rushed, I think turning these mistakes that were probably kept behind the scenes into content adds a whole new level of depth and connection. I know its a lot more editing, but I think it's going to pay off for you!
I actually really like this, because it shows what happens when some of the more common mistakes are made.
The pure comedic gold of him knowing full well he made this wrong and just owning it. I love it
Gold, Jerry! Gold!
If he didn't make it properly Uncle Roger might have a few words for him...
Eh, it's kinda funny
One of the BEST cooking videos ever! The way he shows the honest lessons and evolution of the dish are amazing.
Wok tips for babish: 1)pull that center cover/difuser off the burner to turn it into a blue jet of a flame. It gets the Wok way hotter. 2)flip the stove grate over so it makes a cradle to hold wok.
I did both last weekend for some stir fry and it worked great.
Killer episode, BTW!! Thanks for including the mistakes. Cooking is a learning adventure.
for a lot of gas stoves, taking the diffuser off prevents it from lighting. the gas just isn't directed properly
i had this idea once to make a little cone to place over the flame to sort of divert it into one concentrated spot, but in the end you simply need a heavy-duty propane burner to use a wok properly.
I saw that burner tip on J. Kenji Lopez-Alt's channel and it looks absolutely terrifying but effective lol
@@toswingonastar that's where I picked it up too
@@KairuHakubi yeah use a lighter or a burning paper that you lit with another burner also just a friendly reminder always remember to always double check the gas especially if your doing weird stuff to the burner head especially if your cooking at nigh if you go to sleep with the house filling with gas you may never wake up
@@kellynolen498 oh I hadn't thought of that, I assumed the ignition part was working but the air mixture was all wrong.
The honesty shown here is my favorite part of BwB. We all have failures in the kitchen and won't make something right the first time. Love the perseverance and resulting growth
This is the best video you've ever done. Best format. So great to see you learn thru it. This is the cooking lesson I needed!
I think Babish may have set a record for mistakes. I love how he un-a-Babishly owned it because if you want to make this for yourself you can learn from his mistakes. Thanks Andrew!!
That pun hurt my soul
Gone is the Babish who lied about the scotch egg.
Still think the record goes to the ube cake roll from the Steven Universe episode...one of my favorites on this channel
Him getting it right at the end does remove it as a candidate for Botched though
Andrew knew he didn't want yo make a Botched by Babish follow up.
Also he knew that doing it right was very, very short. So he did a bit of padding.
There's only one temp when stir-frying- FULL BLAST.
Also, when you're tossing everything, do it over the flame. The slightly aerosolized oil will flare off and help develop the wok hei.
As others have mentioned, you can invert your grate or remove it and use a ring to get closer to the flame.
I don't blame you for the apprehension towards heat, but the flame they use for wok cooking is referred to as "breath of the dragon". Awesome show as always. I love the commentary, and the ability to show the mistakes along with the correct way.
Yep. It really has more to do with deep-frying than it does anything else. There should be more oil than you think you need, and it should be hotter than you think it should be.
@Shards and for the amount of smoke a hot wok puts off, you'd better have a ventilation system that sounds like a jet engine too if you don't want the sprinklers to go off
@@roetemeteor This sounds like something I would read on a fortune cookie lol
Hard to believe after over two years watching and loving the show, but this is probably one of my favorites. Loved watching the process to get it right… well done Andrew.
Whether it’s Calzones or Salty pretzels. George truly knows how he likes his food.
He finds the pastrami to be the most sensual of all the salted cured meats
These pretzels are making me thirsty...
These pretzels…. ARE MAKING ME THIRSTY!!!!
@@henrikaugustsson4041 these pretzels are making me… thirsty.
even trash can eclairs
I love that you show all your mistakes and not just the perfect dish every time. Thanks Babby!
I love how he admits what went wrong, shows us how it went wrong, then keeps working on it until he gets the desired result....with humor!
Respect.
I thought he was going to give up and get some Kung Pao takeaway and eat it like George!
I still always appreciate when you include the blunders. It reminds us that it won't always be perfect and how to learn from mistakes. Thanks Babby!
Yeah this is why I rarely make Chinese food at home. I have an induction burner and there's a lot I like about it, but if you look up guides on getting the right level of heat for wok stir frying on an induction burner you just get sent to a page that laughs at you for trying.
For a _small_ wok set up, get outdoor burners with a 65K BTU output.
The real thing in a restaurant is 200K+ BTUs.
@@recoil53 Chinese kitchens rarely have 65K BTU wok burners, mostly they have regularly sized and powered stoves, with many people using countertop stove tops. They're mostly
@@metaloman88 I was talking Chinese restaurant kitchens. You're looking at over 200K BTU.
And the set ups that home enthusiasts use to replicate it.
Look at Alex French Guy Cooking.
I watch this Chinese TH-camr who cooks Chinese food on an induction burner and he does an awesome job so its just you man.
@@kingjamestres plus, there are plenty of Chinese food that doesn't require this kind of high heat set up.
I have a lot of anxiety tied to trauma about messing up while cooking. So while this particular recipe looks a little too scary for me right now, I appreciate you including the failed attempts because it really helps to see that everyone messes up cooking sometimes and I shouldn't have to feel bad with myself if I mess up.
You were traumatised by messing up a recipe?
@@funwithfish1507 I was traumatized by being abused by my abuser. Messing up a recipe resulted in abusive episodes, so it can be traumatic for me still.
The loud laugh you hear as soon as George finishes saying "Spicy" cracks me up every time and it's in a lot of episodes
Glenn Padnick
Peak Babish, right here. I learn so much more from your correcting those mistakes than from a pitch perfect execution. I would not have even recognized the flaws if you hadn't illustrated them so clearly and definitively. This was an excellent lesson and very much appreciated.
Please do more videos like this where you show the iterative process. That teaches people so much more than just showing the final version.
Babish, thank you for showing that not everything is perfect and mistakes are made in a variety of ways. This type of transparency makes it so much easier to learn at home, especially when reality looks more like this episode.
Favorite one so far. It’s the wait to see the final, correctly made dish that kept me. The owning of the mistakes and the learning from each step was also a very refreshing sight.
It's the honesty in production and the wax/wane of seasons. Thank you Babish for being one of us; human, imperfect and procrastinating. We should all being doing this today with pride. "Making mistakes is human" -Ward. We all take short-cuts . R/Desired Paths
i learn the most from watching skilled people make mistakes and fix them; every one of those mistakes is one i would've made only i don't yet have the skill to diagnose & fix. thank you so much for showing them!
I really appreciate that Babish always leaves his mistakes in his videos- that is a part of cooking! Professional chefs make mistakes too, and that's okay!
My mom always told me to "solder on" and "solider forward" growing up, so it was nice to hear you say that. Great episode, great video. Looks delicious.
I’m really happy with this episode. I feel like every time I try a new recipe I would always do something a little different. It was great to see a a pros learning process
“Don’t be like George” is advice I think we should all take to heart.
Just this week I messed up a recipe in the last 10 minutes after 3 hours of cooking. Seeing you include the first 2 tries is super inspiring @Babish. It's nice to have a reminder that even the pro's can get it wrong the first try, and learn from it. Thanks for reminding me that mistakes are part of cooking and are a learning opportunity.
I actually loved this episode so much from the improvement between attempts to the final product being GORGEOUS!! I have to try this.
This episode feels like if George costanza was cooking his meal as well as eating it.
haha that's exactly what i was thinking while watching the first half
I have SO much respect for how real Babish keeps things. I appreciate seeing what not to do as much as seeing how to fix it. A mistake doesn’t define you but how you handle it does
Finally, an episode where my dish comes out just like Babish's!
I ❤ that you kept going til you got it, and that you showed that process. One of my favorite videos you have released!
On the day after Valentine's Day, you make Pizza Heart from The Loud House episode, "Missed Connection"
Loving this! Loving the bitter humor, the inclusion of the so-called mistakes, and the fact that all of it is sort of based on a Seinfeld reference!
"Do as I say, not as I do", yet he soldiers on and remakes the recipe 2x times just so he can show us an "that's how it should look like" result.
Dedication with Babish
Or maybe he didn't have enough material for the video
I really appreciate that even at almost 10 million subs and having done this for years, Babish still shows his mistakes. It's the reason I follow his recipes in my actual cooking (make his pancake recipe if you haven't, its delicious and easy). I hate watching online cooks presenting in a condescending way. Not that they don't earn it (a bunch were professional cooks) but I like the realism of "you're gonna probably mess this up."
I think adding the screwups makes the viewers more confident in their cooking. It shows that even people with tons of experience make mistakes, which is comforting and confidence boosting
not to mention it shows what NOT to do
This is one of the things I like about Babish and his channel- he’s not afraid to show the mistakes he’s made and he’s not afraid to admit if something wasn’t up to par.
This is why I like this channel. Not afraid to make/show the mistakes. The imperfectness makes it perfect.
Your reference to procrastination is what solidified you ARE my favorite cooking channel, well done 👍
While I appreciate the dedication to doing it right the first time, I now feel like I've been deprived of what could have been a very entertaining episode of bothched by Babish. However the timing of this episode is perfect with Chinese New Year around the corner. My family always goes out for a big meal and the kung pao chicken is a dish that always gets ordered. Eagerly looking forward to celebrating this year.
I cant like this hard enough. I love this guy for showing the mistakes and honestly walking through each of them. This guy is an amazing teacher.
George loves his chicken spicy!
*Laughter*
Thank you for including the mistakes and how they affected the final product - it's unbelievably helpful!
I love these seinfeld episodes, one of my favorite shows. And all your episodes are really fun to watch😄😄
Man, this has to be the best produced episode of the BCU. I mean seriously, the anticipation, the struggle, the reward and last but not release the life lesson. What more could you ever want from a BCU episode
Make a note to bake Leaning Tower of Pisa Honeycake from Arthur cartoon after that show ends in February 27th
No
Yes
MASSIVE RESPECT for learning from your mistakes until you did it perfect. Dish looked delicious as always!!!
this is literally one of my favourite dishes, i eat it like three times a month and you probably make it way better than i do 😭
You should make Kronk’s Special Orders from The Emperor’s New Groove (Three oinkers wearing pants, plate of hot air, basket of Grandma's breakfast and change the bull to a gill)
Thank you for posting all the mistakes! These are all super common mistakes Western home cooks make all the time (and I’ve made many times) and it’s nice to watch someone learning in real time
My adhd brain appreciates the mistakes not being edited out, it helps to realise that it’s okay not to be instantly perfect and that even if you’ve been cooking for years, it’s still okay to mess up on something you’ve never cooked before.
Maybe you should make Mallow's Fluffy Poni Radish Burger from Pokemon Sun and Moon anime
I wish he did more Pokemon foods! I'd love to see his take on pokepuffs ;(
No
This is probably my favorite episode yet, I like seeing how you failed and learned and tweaked and tried again. It helps us understand the whys and what to avoid
Try cooking Baroness' Lunch mentioned in Cruella movie
No
I don't know why, but the episodes where it's trial and error until perfection are the best, the Ube Roll one is my favorite.
We can all agree that babish never fails to entertain us
But he did fail, to entertain us. :)
Now that the new Pokémon game is out and the potato mochis are brought up constantly, would love to see those!
What a brilliantly executed episode.
Appreciate the honesty here and as a fellow chef, also pointing out where you may go so wrong. I’m definitely doing things differently but glad you’re “velveting” the chicken
I'm sure many of you already know, but if you want more Chinese cooking lessons, Chinese Cooking Demystified and Made with Lau are two fantastic channels
There's definitely more out there those are just the ones I know
honesty, transparency, learning from failure, this is what we want. great content !
I once enjoyed Kung Pao Chicken in micro cut form at a fusion joint. The fired bits were the size of the peanuts, went well over rice.
This is the BEST narration on a cooking video I have reverted heard. Simply watching this was so enjoyable an experience for me, that I decided to hit that subscribe button!
I still want the quail dish from the movie "pig", honestly the whole third act of this movie was just made for Babish!
I loved this episode so much. I really appreciate that you show us both your errors and the successes that come from diligent hard work. I’m famous for quitting when I don’t get something right the first time because my confidence is shot - this is why I have only ever made both kimchi and fondue once (…badly).
Babish’s voice is so deep it doesn’t sound high pitched when you speed it up 2x
Tiny bowl, and tiny wisk. The star crossed lovers of Binging with Babish.
I really struggle cooking with a Wok at home because our 'big' gas burner is like a mouse holding a candle. One day I'll have a decent oven and hob!
Yeah, trying to use a wok over an electric burner is pretty needless too. You might as well just use a saucepan and get more contact up until you're working with a serious gas range.
I don't think I've ever seen babish struggle this much and weirdly enough its one one of the most common real world foods he's made on the show 🤣
This was a great episode. Informative, funny and a cool meal.
Wow, starting off I was a bit confused by the "not enough" and "too few" talk, like, hey this isn't an episode of _Botched_ is it? But then I cottoned to the idea that you were basically giving us a mini-episode of _Botched_ in addition to finally nailing the recipe. Made the trip to that final victory better!
Why not dry roast the peanuts and Szechuan peppercorns? This recipe is insane and hilarious 😂
I imagine some of their flavor is being imparted into the oil, and probably is toasting them more evenly/quickly by being fully submerged.
Yeah, but if you find yourself pouring blisteringly hot pots of oil back and forth multiple times, your recipe is messed up!
This recipe is begging for a “Botched by Babish” redo!
Please make Andy’s Mouth Surprise (Skittle Sandwich) from Parks and Rec and the Breakfast Burrito from Brooklyn Nine Nine. I’d like to see a Babish version of classic lollies.
I'd love to see you make Yam/Fig/Date Jams mentioned in 2019 Aladdin movie
No
Haven't watched this channel in a long time but man let me tell you I think it's amazing you showing the side no one get's to see of cooking which is the trail and error part. It takes a couple times before you get anything right even if you follow the instructions correctly because the information isn't enough, it's really important to add the experience to the mix to get proper results. Don't just watch the videos guys, get out of your comfort zone and try it out and don't give up
How about on the day after Valentine's day, you make Homer Simpson's' Valentine breakfast from, "I Love Lisa", episode
Even if it's just Bacon and Eggs
No
I enjoy how Babish makes light
of all his cooking mishaps. :)
In cooking, there are no mistakes. Just happy little accidents.
Who would've thought I, as a Chniese, searched all the Internet and found out this man has the most clear, easy-to-follow KungPao chicken recipe ever
Next episode should definitely be a dish from Smiling Friends. The episode where they visit Salty's restaurant 😂 PLEASE make the sourdough bread bowl!
would be great to watch before my iconic 7pm nap
seeing the mistakes too makes this a hundred times more educational and valuable. thank you.
What if you made Alarm Pepper Churros from Victor and Valentino cartoon?
No
The mistakes. The learning. The correcting. This video is proof that cooking is a science.
A Binging and a Botched episode all in one, Andrew has ascended to the next level.
"Each stage of the process should take no more than 30 seconds" is very true for most chinese stir fry. Mise en place is at an insane level at chinese stir fry kitchens, and the pace and heat of those borderline jet burners is blistering. It's also very intimidating to do at home when you see the recipe says "two cups of oil", and you triple check to make sure it's not a misprint.
I have a simple Kung Pao recipe that I keep coming back to because I usually already have most of the ingredients in my house at any particular moment
I have to say, the funniest part of the inclusion of kung pao in Seinfeld is Kramers reaction when he eats the spicy chicken and goes «Whhoooohhff! Kung PAO!»
What if you made The Fried Orb from The Owl House?
No
I applaud you for a return to form regarding humor on the show. 💚 Save the super silliness for Botched.
This was perfect in showcasing that persistence is key, push on and you will achieve what you desire.
What a great episode!! An excellent way of showcasing the big difference that some little decisions can make in the result of a dish.
I respect the fact that you published two failed versions. cooking is definitely not a one-and-done learning process.
Awesome episode!
Gonna have to look for more videos on this though because the method is quite (well, a bit at least) different from mine. Always interesting to figure out the ins and outs of different variations :)