Level 1: I love dumplings and I wanted to make them myself. Level 2: I am basically the younger version of a grandma Level 3: I taught my grandma this dumping
Cooking should make you happy. Most home cooks aren’t anywhere near toward the other two and are more along the lines of level 1. I could probably make homemade pasta and stuff if I really wanted to, but let’s be honest, most of us aren’t gonna go out of our way to bother with it.
@@spookyara537 i’m actually a home cook and use level 2’s methods kinda similarly. the donut shape method when cut the dough, waiting for 15 min after forming the dough then covering it for an hour. very legit. i used a recipe online and have been for two years now. works everytime and very simple to follow. i’ve also wanted to try making homemade pasta but don’t wanna whole eggy mess on my counter in case i fail lol. but it’s fairly easy i’ve seen / heard. maybe one day.
Only reason shes level 2 is that she’s not a “professional”. But her skills are definitely up there. She sounds like she knows her culture, so authentic
Charlene easily a level 2.5 dumpling chef, bordering on 3, for bringing out her own chili oil and the way she rolls out the dough, and fills and folds her dumplings. Her way of cooking and making her dumplings speaks to me on so many levels. She should return for the other 4 Levels series when it comes to Chinese dishes, *_if_* she feels comfortable making them
The way she mixed the filling was super authentic too; she mixed it only in one direction, which aligns the muscle fibers to give the filling a more tender mouthfeel. King did not. King's assembly technique was also extremely lacking, imo. Kind of sad that no one did any dat, though. Or at least, it wasn't shown.
Its actually restaurant dumplings she's making. They even did a role reversal where king said he's got ground pork and charleen's said you CAN use ground pork but she likes some special imported pork, lol.
Spoiler: Everyone's dumplings were amazing and they all tasted good and everyone had an emotional experience from them. Lesson learned: all dumplings are good dumplings
She knows how smoot a baby's butt is. Since nowadays it's inappropriate anybody but the parents to touch the butt of a baby, the only way to know that well enough to use it as a base for comparison is to be a parent - which means: Charlene's probably off the market.
Charlene is actually a level 3 when it comes to dumplings because you can tell she grew up making them. Not only can she make dumplings based off of pure experience, her technique is a traditional Chinese technique used by many people. You can see that her dumpling wrappers are much rounder and consistent the the actual level 3 chef
Coming from a chinese home, I can say that the level 2 girl probably knows more about dumplings than level 3, just the way she folds and the techniques she uses are really the traditional way
That is what level 3 chefs (professionals) would always do (in here) . They always experiment their dishes, always giving unique touches that brings theirs far, FAR AWAY from the traditional. But there are some who didn't go too far.
Z e r a O r a nahhh just different types of dumplings, both are very traditional. The soup dumplings are just very time consuming to make and usually Chinese families don’t make them at home.
@@LetOutMilk thats why i said chefs are always bringing elegance to their dishes making it far from the traditional. Like the chef from the cake edition; she added edible gold to her cake. Or palak in her "everyday luxury scrambled eggs".
**cooking part starts** John and Charlene: “and now the most fun part” King: “well this isn’t the most fun part, the eating is the most fun part” CAN A PERSON BE A SPIRIT ANIMAL?
i didn't use caption... english isn't even my first language but i understand what she said perfectly. i just realised after seeing your comments that she get some mistranslation assuming she used foreign words eventho she speaks english correctly, it's lowkey racist
I feel like this episode more than any other; Level 2 and pro chef are actually on the same level but in different contexts. Until Chef King got to the soup (the pigs feet had a delightful street food vibe) I felt like Charlene was giving the authentically best recipe. Though she's young she has probably made dumplings specifically as many times as Chef King has, since she would have spent a number of years making these as a toddler with a parent or grandparent, and very little else until older; compared to King with his (presumably) later start and MUCH broader skill study. I felt like I could have been hearing Charlene from my 90yo Japanese friend when she describes and self-narrates as she makes Gyoza. It felt like a closer experience than Chef King.
If you pay attention, you can in fact acknowledge that Charlene is the only one amongst the three who s not adding garlic to the filling. And that s the traditional Chinese way, as no garlic generally goes in to the filling of Chinese dumpling (a lot of ppl munch on raw garlic cloves while eating dumlings or noodles there). Also xiaolongbao (traditional Shangainese soup dumpling), King s recipe, usually don't contain garlic. Charlene was the best at dumplings, she had the right moves, the right techniques and definitely a strong cultural background.
@@francescogiacomopelagatti8221 Do we know what ethnic background King is from? Often times cultural background will trump being a professional. I'd trust a shepherd's pie made by a British grandma more than one made by a French chef any day
@@rowanmelton7643 i once read it, but can't remember now. Think Hawaiian or some other place with strong japanese cooking background, but for sure not chinese afaik. Anyway i have friends in shanghai (xialongbao come from there) and they all agree that garlic isn't a typical ingredient. Same goes form my northern Chinese friends (northern China as the best and most famous tradition when it comes to jiaozi, guotie and all sort of dumplings on general), they all agree that garlic is a Japanese thing. They all say that garlic ruins the balance of the filling with its overpowering aroma.
Don’t forget him growing his own wheat with mineral water from the Himalayas and then proceeding to wait and harvest and milling it himself to the perfect grain thiccness.
@@captainmaria3037 And growing his own bamboo in his garden to harvest for best bamboo steamer, giving fresh and earthly flavor to sip in, interlocking it himself to produce perfect holes for water evaporation
I like how it cuts between different methods "Because we're using home made dough we don't need water to help the dumpling stick" Back to the lvl1 "I'm going to moisten the edges of our store bought wrappers with some water..."
If Charlene were MY daughter, I could send her to college and be certain that she will able to feed herself (and have friends). My actual daughter did learn to cook dumplings, but still calls about making beef soup.
Lmao that would suck for anybody recreating it😂 she would be like “just add some water and mix it until it look like this and then take the filling that has pork and some other stuff and stuff it about this much”
the level 4 is a misnomer. Knowing the science behind something doesn't make you a better cook. It's a cool perspective to have, but cooking is alchemy, not science.
@@sergel02 Food can be science. But I would argue science is hardly the most important thing about it. Food is also about community, emotion, and care. (a home cooked meal from a loved one will be more enjoyable and be more nourishing than one that is made by a machine who uses perfect technical execution.) That is to say it means something when we know someone has put love and care into food. And this is not just mushy talk, but speaks to physiological effects of mental health and social needs. And food is culture, creativity, and communication. Good food tells the story of the people who make it, and creates a relationship with you who eats it. It doesn't matter necessarily that the food be "perfectly cooked". Although it doesn't hurt either. Also consider how unsuccessful molecular gastronomy has been as a movement in food. Even though boasting the use of science to maximize technical aspects, it's never caught on to be any more than a niche fad. I would argue because it is deliberately disconnected from community and history.
@@Nomadic813 make molecular gastronomy affordable and it will skyrocket, take bubble tea for example. im torn on your standpoint with science, but i agree that the lv4 never is actually a lv4. if you gave me 20 minutes of wikipedia i could tell you all the stuff she does, yet level 2&3 chefs would still destroy me.
Charlene is amazing. Does she have her own channel? Ps. The way she mixed the meat is important. A vigorous hand mix of the filling works up and distributes the collagen in the meat and helps the filling stick together.
@@romankarol5370 because Frank is the God Emperor of the Epicurious fanbase along with Lorenzo the "Heaven's Mandate", Emily the "Ketchup Goddess" and Stephen or as like to call him "Cheesy the Cheesecake".
I feel like a pretty important science fact was left out from Charlene's recipe. Hand mincing and hand mixing the pork in a single direction to build myosin to give it that classic "bouncy" texture without being tough since the meat isn't ground.
Now that I have exams in ten days, seeing anything related to genetics, muscles, nerves, respiratory system, makes me shiver, I actually started trembling when I read myosin
@@perpetuallyconfused2508 but the thing is, I'm taking the exam to go to university, we usually prepare for it the whole year and if you don't pass it with a decent grade kiss your future goodbye, so the only reason I'm studying for this one is because it's important otherwise I wouldn't know the topics related to the exam
Having grown up cooking dumplings all my life... frying in a pan (potstickers) is actually the most difficult cooking method. Especially in a stainless steel pan. It takes more strategy and attention than boiling or steaming. Kudos to John.
I figured out a hack for them when I was about 12 lol. I use a heavy pan with a lid that fits oil the cold pan put in the dumplings add a little over 1/4 inch of water and turn it on medium high with the lid on and just cook them until the water evaporates and the bottoms get crispy.
Charlene's mad-skill knife skills and calming voice is top-tier. Bring her back often. I have a new Level 2 favorite, alongside Paps Lorenzo and Gramma Beth. ♥
I absolutely loved everyone in this video, which is rare. All of them have such different personalities and points of view. The level 3 chef was quite down to earth, and the level 1 chef was relatable. Level 2 was more like level 3, but I loved her humility.
No matter the "level" of each cook, I love watching each one, because you can sometimes see regional or family differences in similar recipes. I also love how they include different level of cooks, or chefs, because anyone can learn to fix the recipe, or aim to level up their game.
That's not possible when the three chefs and Rose are shot on four separate dates and later edited together to appear as if they were all shot on the same day.
Alright this is the most “this level 2 is on the same level as a level 3” that I’ve ever felt. Her technique and reasoning remind me of how Frank and other level 3’s are. She should be considered a level 3 regardless of being “professional” or not
The whole point in the beginning was to compare how an amateur with a budget, a home cook who has spent time cooking, and a professional who went to culinary school would cook. To me, the numbers mean nothing.
True, Even level 1 chef here actually can cook with Franks recipe although I think Rose did guide him (well most of them ask for Rose anyway because Frank recipe book is just ingredients with no explanation at all). The number does not mean they have less cooking skill, it just to give an idea how much experience they have in the kitchen.
This is stupid. Chefs have years of professional training and experience. Just because you're a home cook who have made the same recipes over and over again doesn't mean you're a professional chef.
The level 1 and 2 are probably students at the same college the level 3 works at and the level system is used for the schools degree ranking system (lvl 1 = 1 year, 2 is 2, and 3 is 3). So the ranking system they used is pretty bad at representing the actually skill levels of them.
@@TheChemizzle Nah, they were not student at the culinary school at all. The level 1 is basically people who can cook but tend to make little mistake. Level 2 had more time in kitchen and they can improve and incorporate better technique in their cooking but since they are not professional chef they are left at level 2. Level 3 is granted for anyone who is a real chef that graduate from culinary school and had many years of experience. You can still be a great cook without being a chef.
Level 3's condition is being a professional. The best home cook in the world is not going to qualify as level 3 until they started working at a professional kitchen.
Well some chef inherited their skills from parents at young age so it's not surprising to see chefs that has long years of experience while looking young... especially asian coz ya kno... tons of AZN drank from fountain of youth they look young despite being older than your grandparents in western part of earth. Lulz
It gets worse. "So I'm making kind of a Szechuan-style sauce." Subtitles: "So I'm making a kind of citron style sauce." "Um, it's not the most traditional sauce for dumplings." Subtitles: "I'm Southerners traditional sauce for dumplings."
@@MissSchnickfitzel Americans tend to fetishize any Asian or Italian cook. Basically, stupid people think that exotic foreign grandmas are all magic culinary wizards.
@@MissSchnickfitzel A lot of people don't cook well. A lot of other people can make tasty food, but will still work kind of clumsily and slowly, like 3:40. Her knife skills in both speed and how thin she was slicing is certainly above average in the US. I think even if you discount everyone that can't cook, the average cook is probably somewhere between the level 1 and level 2.
Level 1: "You don't want to OVERSTUFF your dumplings." Level 2: "I like to fill mine to the brim. I like to be pretty aggressive." Level 3: "use judgment."
@@qingnanduan8180 You will be surprised at how many people here in Vietnam buy and eat no filling dumplings, littery just steam dough with nothing inside
Oke guys I tried to make dumplings myself today to see if uncle Roger was right and if the expert chef was really that bad. Yes. Yes he is. The whole rolling while turning technique is super simple and the folding takes a couple of tries to get it perfectly symmetrical and neat but it's pretty doable! Is say give the girl the chef's uniform!
I admit. I am not an expert. I am just speaking out of what I seen dumpling masters do and how they roll the dough. The girl’s technique matches that of the pros
The CC for US English says that Charlene used “[foreign language] pork” for the filling but I’m pretty sure she said “hand minced pork”. Plus every time King says some form of “super” or “soupy”, a different word is used. When Charlene describes her sauce it looks like 2 different sentences were merged haphazardly. Over all not good. I use CCs to make sure I can process what is going on both visually and audibly, but for those hard of hearing it’s important to accurately display what is being said. Hopefully later the captions are refined.
I wonder if viewers are aware that Bon Appetit and Epicurious are parts of the same parent company which just aired out a massive load of dirty laundry (and also why BA hasn’t posted any new videos recently, their editors are on strikes protesting the company). When I see stuff like the crappy captions, I can’t help but think someone unfamiliar with the culture and terms here was in charge of the editing work. Fingers crossed Epicurious learns a lesson from Bon Appetit, but I have low faith since again: shared staff, shared culture.
Chef 1: Hi I'm a level one chef! Chef 2: Hi I'm a level two chef! Chef 3: Hi, I was born during a soup storm in the year of the Apricot Jam under the Tree of the Infinite Pots. I'm a level three chef!
Level 1: I love dumplings and I wanted to make them myself.
Level 2: I am basically the younger version of a grandma
Level 3: I taught my grandma this dumping
Level 4: I'm the grandma
@sehhi vooty LMAO
mystic blueee level 4: Frank
LMAO
You taught your grandma how to dump? Man are you in your own mind?
I like Charlene. She's a nice change of pace. Please bring her back.
She also has some quality knife skills
I loved her too ! Super chill and knowledgeable, I hope we see more of her
Hope the staff doesn’t pigeonhole her and make the same mistake they did with Bon Appetit on Epi.
plus she's really cute
Damn, she is like the "Lao Ban Niang 老板娘" (Boss lady) of a dumpling shop owner. Promote her to Level Three!
Level 0 chef: so here we have our pack of frozen dumplings
Coaster Lamby it’s me. I’m the 0 level chef
Level -1 chef: *didn't show up*
Lol!
level -1
brings takeout from a chinese restaurant
@@chsenmachi9337 haha
Level 1: Gyoza
Level 2: dumpling
Level 3: Xiaolongbao.
Lol
Correct. All of it is what they made.
jianjiaozi
jiaozi
tangbaozi
xialongbao have the consistency of baozi if it's thin layer then it's not xiaolongbao
Yes
@@Zeraryy The outside of a xiao long bao is like a jiaozi. A soup dumpling with a bao-like outside is a shengjianbao
Charlene is a level 3 masquerading as a level 2. She has the best knife skills of any level 2
Her mixing and kneading was on point too.
joeyzze
3:42
Really uniform
4:13
She has a really tight claw grip
Probably because it’s something she grew up with :)
all I could think about the entire video! She's so good omg
Cuper Higueras you would probably need a wide variety of recipes memorized and years of experience to be a real chef
first time seeing charlene. hope they bring her back, i like her.
I liked her a lot
You're wrong
You like her or you LIKE her
I didn’t even know her name lol
@@Zeal-sf3tj well im a lesbian so.
Charlene; an overnight hit in the epicurious community.
Lol
@Alison chyns - I like John, too. He brings joy and will learn over time.
I love the fact that the level 1 guy is so happy and confident about what he's doing, even if he knows he's not a professional by any means
Cooking should make you happy. Most home cooks aren’t anywhere near toward the other two and are more along the lines of level 1. I could probably make homemade pasta and stuff if I really wanted to, but let’s be honest, most of us aren’t gonna go out of our way to bother with it.
@@spookyara537 i’m actually a home cook and use level 2’s methods kinda similarly. the donut shape method when cut the dough, waiting for 15 min after forming the dough then covering it for an hour. very legit. i used a recipe online and have been for two years now. works everytime and very simple to follow.
i’ve also wanted to try making homemade pasta but don’t wanna whole eggy mess on my counter in case i fail lol. but it’s fairly easy i’ve seen / heard. maybe one day.
"by any means"
“ Im looking for a good sizzle… ohh we’re not there yet “ 😂
@@theaitokyo I use a pasta serving bowl to make pasta in since they are pretty shallow it works great.
Only reason shes level 2 is that she’s not a “professional”. But her skills are definitely up there. She sounds like she knows her culture, so authentic
Agreed
yesss, at my place I would see her pork and shrimp dumplings in an upscale Chinese restaurant
she sounds hot
Jerry Chan different regions and families have different ingredients for food.
@@jerrychan186 Basically you can put everything you want in real dumplings as long as it make sense. :) Depends on family habit and regions they live.
Level 1: Fried Gyoza with little filling
Level 2: Traditional Chinese Dumpling
Level 3: Chinese Steamed Bun, Xiaolongbao
Yes
Chlamydia Anims LOL
①锅贴
②水饺
③非正宗汤包🐶
@@凯皓 这解释真是太牛逼了，赞
@@凯皓 我觉得他的灌汤包看着有点像烧卖
Bring Charlene back, she is the epitome of home cooking. Don't tell Lorenzo that, he might throw bacon at ya.
Throw butter
@@sapodetenis, butter reminds me of Gabriela.
Lorenzo is annoying. Keep Charlene
LORENZO WHAT A QUEEN
Qui P Bruh how dare u
Charlene easily a level 2.5 dumpling chef, bordering on 3, for bringing out her own chili oil and the way she rolls out the dough, and fills and folds her dumplings. Her way of cooking and making her dumplings speaks to me on so many levels.
She should return for the other 4 Levels series when it comes to Chinese dishes, *_if_* she feels comfortable making them
The way she mixed the filling was super authentic too; she mixed it only in one direction, which aligns the muscle fibers to give the filling a more tender mouthfeel. King did not. King's assembly technique was also extremely lacking, imo.
Kind of sad that no one did any dat, though. Or at least, it wasn't shown.
Charlenes dumplings and the way she makes them is legit.
The moment I see her rolling and pulling the dough to a large donut kind... that's legit.
Yeah I don't know what the chef guy was doing. His rolling was absolutely shameful!
That was legitness
Its actually restaurant dumplings she's making. They even did a role reversal where king said he's got ground pork and charleen's said you CAN use ground pork but she likes some special imported pork, lol.
She's Asian of course she's legit
The level 2 chef has a ridiculously calming voice.
She could be the best narrator for books parents use to put their children to sleep
Agreed
You get too used to Lorenzo....We all are
Just like she said, like baby's butt
Pls bring back Charlene for more episodes- she’s refreshing to watch ngl 😂
And she's such a good cook too, she totally knew what she was doing
Who is Charlene again
She’s so down to earth
She was like a total pro, especially with those chopping skills.
Yess
Spoiler: Everyone's dumplings were amazing and they all tasted good and everyone had an emotional experience from them. Lesson learned: all dumplings are good dumplings
You seem like a good dumpling
I have 2 words that will make you statement false
Ketchup dumpling
@@fuc8896 emily IRL
Love dumplings, they are the light of my life
How adorable!
As soon as you see the level 3 chef you just know he’s an absolute monster at making dumplings
Maricopa_Today he’s been a chef for over 20 years lmao
Of course. It's King. He is a King!
Maricopa_Today cause he’s fat. At least 2/3 are Asian, maybe all three.
Mitchell Apple didn’t really ask if he was fat or not
@@mitchellapple9184 John is half-Chinese.
If his Grandma is anything like mine, John's grandma is probably watching this going "John why can't you find a nice girl like that level 2?"
But my dude John here gay 😂
@@PotatoAficionado-ol5vg that's the point
She knows how smoot a baby's butt is. Since nowadays it's inappropriate anybody but the parents to touch the butt of a baby, the only way to know that well enough to use it as a base for comparison is to be a parent - which means: Charlene's probably off the market.
@@PotatoAficionado-ol5vg lol some grand/parents just don't understand. : )
@@MrAranton it could've been her siblings or she was babysitting?
I mean even I touch baby's butts when I babysit my cousins ._.
The level three chefs be like “I’ve been a chef for 29 years” and DON’T even look old even to have been cooking that long😭
20 yrs*
@@aldzank5728 Good food means they eat healthy which leaves to them looking and feeling younger.
Frank was forged prior to the beginning of the universe and began cooking shortly afterwards
Well, considering the fact that he started cooking since birth, he's not even thirty yet.
Usually chefs start around 20 on average so if they have been cooking for 30yrs they would be around 50 do the math
Charlene is actually a level 3 when it comes to dumplings because you can tell she grew up making them. Not only can she make dumplings based off of pure experience, her technique is a traditional Chinese technique used by many people. You can see that her dumpling wrappers are much rounder and consistent the the actual level 3 chef
Charlene is too pretty and calming to not have her come back, Epicurious.
Who said she wasn’t?
This level 2 is so far from being level one that it makes John seem helpless lmao
Lets be honest.... he usually is. 🤦🏾♀️🤦🏾♀️🤷🏾♀️
Unfortunately, yes. This was one of the only videos it seemed a level 1 and two level 3
Her’s are like the unofficial level 3: no restaurant experience or formal education, but plenty of experience from the institute of grandma’s kitchen.
Give her a white coat and she could easily call herself a level 3 and we wouldnt even notice it. hahahaha
to be honest she is truly level 3 chef. King's dumplings are not made as beautifully as hers.
Coming from a chinese home, I can say that the level 2 girl probably knows more about dumplings than level 3, just the way she folds and the techniques she uses are really the traditional way
But at 11:30 she said "even all those years chopsticks is still sometimes a struggle" which means she's not 100% experienced with traditional
Lvl 3 made a completely different type of dumping ?
That is what level 3 chefs (professionals) would always do (in here) . They always experiment their dishes, always giving unique touches that brings theirs far, FAR AWAY from the traditional. But there are some who didn't go too far.
Z e r a O r a nahhh just different types of dumplings, both are very traditional. The soup dumplings are just very time consuming to make and usually Chinese families don’t make them at home.
@@LetOutMilk thats why i said chefs are always bringing elegance to their dishes making it far from the traditional. Like the chef from the cake edition; she added edible gold to her cake. Or palak in her "everyday luxury scrambled eggs".
**cooking part starts**
John and Charlene: “and now the most fun part”
King: “well this isn’t the most fun part, the eating is the most fun part”
CAN A PERSON BE A SPIRIT ANIMAL?
i feel King is my Partner i never knew...
I like how level 2 was very authentic and she was informative at every step. Please bring her back.
Mayara Miquidade same tots
i felt love with her cooking. its just sad lorenzo and her share the lvl 2 category.
Indeed
@@angeronalove5799 I like that idea I hope they implement this.
She's at least level 2.5 if she's bringing in ingredients like that.
exactly
The captions say she used "[foreign language] pork" but what she said was "hand-minced".
clown hours
Haha good catch.
And soupy -> super
That's racist
i didn't use caption... english isn't even my first language but i understand what she said perfectly.
i just realised after seeing your comments that she get some mistranslation assuming she used foreign words eventho she speaks english correctly, it's lowkey racist
I feel like this episode more than any other; Level 2 and pro chef are actually on the same level but in different contexts. Until Chef King got to the soup (the pigs feet had a delightful street food vibe) I felt like Charlene was giving the authentically best recipe. Though she's young she has probably made dumplings specifically as many times as Chef King has, since she would have spent a number of years making these as a toddler with a parent or grandparent, and very little else until older; compared to King with his (presumably) later start and MUCH broader skill study. I felt like I could have been hearing Charlene from my 90yo Japanese friend when she describes and self-narrates as she makes Gyoza. It felt like a closer experience than Chef King.
This, dumpling is Charlene's turf.
If you pay attention, you can in fact acknowledge that Charlene is the only one amongst the three who s not adding garlic to the filling. And that s the traditional Chinese way, as no garlic generally goes in to the filling of Chinese dumpling (a lot of ppl munch on raw garlic cloves while eating dumlings or noodles there). Also xiaolongbao (traditional Shangainese soup dumpling), King s recipe, usually don't contain garlic. Charlene was the best at dumplings, she had the right moves, the right techniques and definitely a strong cultural background.
@@francescogiacomopelagatti8221 Do we know what ethnic background King is from? Often times cultural background will trump being a professional. I'd trust a shepherd's pie made by a British grandma more than one made by a French chef any day
@@rowanmelton7643 i once read it, but can't remember now. Think Hawaiian or some other place with strong japanese cooking background, but for sure not chinese afaik. Anyway i have friends in shanghai (xialongbao come from there) and they all agree that garlic isn't a typical ingredient. Same goes form my northern Chinese friends (northern China as the best and most famous tradition when it comes to jiaozi, guotie and all sort of dumplings on general), they all agree that garlic is a Japanese thing. They all say that garlic ruins the balance of the filling with its overpowering aroma.
@@francescogiacomopelagatti8221pork and chive (jiu cai) Dumpling tho >>>>>
The level 2 chef’s tone of voice gives me Bob Ross vibes
It’s so calming I love it
He was was
@@sangamithirai2817 uh u mean she
Bob ross was a legend even tho i didnt grew up watching him
Frank is not here because is still raising his pigs and growing his own garlic and ginger.
Don’t forget him growing his own wheat with mineral water from the Himalayas and then proceeding to wait and harvest and milling it himself to the perfect grain thiccness.
@@captainmaria3037 And growing his own bamboo in his garden to harvest for best bamboo steamer, giving fresh and earthly flavor to sip in, interlocking it himself to produce perfect holes for water evaporation
@@Biohacker777 wait you forgot him crafting his own hand made butcher knife to really accentuate the flavor and richness of his freshly cut poultry
What about him being born first
Yep, then the level 3 chef stole his pigs feet LOL
Nicki minaj is the queen of rap
Average Asian can relate
I already know she plays the piano
I’m a Human or violin
Richerd Lin probably both
Yeah we can relate
I like how it cuts between different methods
"Because we're using home made dough we don't need water to help the dumpling stick"
Back to the lvl1 "I'm going to moisten the edges of our store bought wrappers with some water..."
lemme get this straight, she's literally the perfect asian child any asian parent could ask for.
And she is the one that our parent compare to
You barely know her 🙄
this is a lame played out racist joke
If Charlene were MY daughter, I could send her to college and be certain that she will able to feed herself (and have friends). My actual daughter did learn to cook dumplings, but still calls about making beef soup.
standingstare you are obviously not asian
Bit disappointed they never went with a Chinese grandma for the level 3 chef
same ngl
Lmao that would suck for anybody recreating it😂 she would be like “just add some water and mix it until it look like this and then take the filling that has pork and some other stuff and stuff it about this much”
correct me if I'm wrong, but it seems like all level 3 chef came from the Institute of Culinary Education
@@rosarah7592 Saul (my personal favourite chef of all levels) isn't from ICE I think
@@shnad9880 remember which episode he(or she) did? maybe I missed that one coz I can't even recall the name (/ω＼)
"Basically every member of my family does it differently"
As someone who's family also makes dumplings pretty often, I really feel that statement
The way the girl rolls her dough is way better than the way the chef does
We all know why Frank and Lorenzo weren't here. Clearly, they did the fusion dance and became King.
🤣😂
@Lee Thomas How do you sit down with all that butthurt?
@Lee Thomas That's not you 'pointing out the unfortunate truth'; that's you expressing a massive amount of self-pitying white butthurt.
King looks like if Lorenzo was a pokémon that evolved
LOL
HAHAHA you win LOL
OMG 😂😂😂😂
😂😂😂
Munchlax to Snorlax
Level 0 Chef:
Alright, first we unseal the packet and heat it in the oven...
LMAO
Level 0: So you go to a chinese restaurant and order some dumplings
>dumplings in the oven, now this how real lv0 chef works
*microwave not oven for the B E S T level 0.
86Drifter
oVeN???
hek level 2's dough rolling skill is so underrated. that method of turning and rolling is so heking hard and she just does it so effortlessly
Is this girl new? I don’t recognize her BUT I REALLY LIKE HER!!!
Yes, this is the first time she appears.
Yeah- I hope they bring her back
SIMP! (joking btw unless you have a crush on her)
Ikr shes really adorable
simp moments
I really appreciate how the Level 4 host is not condescending toward the different levels of chefs, but emphasizes their good points. Excellent video!
the level 4 is a misnomer. Knowing the science behind something doesn't make you a better cook. It's a cool perspective to have, but cooking is alchemy, not science.
@@Nomadic813 understanding food science definitely helps with cooking, especially creating recipes. Look at ‘the food lab’ for example
@@Nomadic813 I don’t really get how cooking isn’t science? I mean science explains how things are cooked and why chemically and physically.
@@sergel02 Food can be science. But I would argue science is hardly the most important thing about it.
Food is also about community, emotion, and care. (a home cooked meal from a loved one will be more enjoyable and be more nourishing than one that is made by a machine who uses perfect technical execution.) That is to say it means something when we know someone has put love and care into food. And this is not just mushy talk, but speaks to physiological effects of mental health and social needs.
And food is culture, creativity, and communication. Good food tells the story of the people who make it, and creates a relationship with you who eats it. It doesn't matter necessarily that the food be "perfectly cooked". Although it doesn't hurt either.
Also consider how unsuccessful molecular gastronomy has been as a movement in food. Even though boasting the use of science to maximize technical aspects, it's never caught on to be any more than a niche fad. I would argue because it is deliberately disconnected from community and history.
@@Nomadic813 make molecular gastronomy affordable and it will skyrocket, take bubble tea for example.
im torn on your standpoint with science, but i agree that the lv4 never is actually a lv4.
if you gave me 20 minutes of wikipedia i could tell you all the stuff she does, yet level 2&3 chefs would still destroy me.
I love how the camera cuts to John doing the opposite she says😂
Charlene is amazing. Does she have her own channel? Ps. The way she mixed the meat is important. A vigorous hand mix of the filling works up and distributes the collagen in the meat and helps the filling stick together.
Can we all appreciate how the man's name is literally King?
And he's literally a King lol
Search up plainrock124 real name if you are shocked
From opm
Level 2 Chef: * Trying to explain why she doesn't prefer searing her dumplings *
CUTS TO
Level 1 Chef: OILLL
Lolololololol
It's so annoying and feels a bit rude though doing those cuts in the middle of their explanations. Almost off putting
That was legit hilarious!
Or the part where she is like since the dough is fresh,you don't need water to seal it.....skips to level 1!!
Oil is why searing/sauteeing them is not optimal.
@@LexiconOne while annoying, it was the answer to why. it was actually a smart seg-way to go back to level 1
Frank's not here because he's busy making his own kitchen
My man is recreating an ecosystem
How are these comments still getting likes...
@@romankarol5370 because Frank is the God Emperor of the Epicurious fanbase along with Lorenzo the "Heaven's Mandate", Emily the "Ketchup Goddess" and Stephen or as like to call him "Cheesy the Cheesecake".
@@yokun1885 Don't doubt that, this "Frank grows his universe" meme is just wayy too overused. But anyways, praise our Saviors
@@yokun1885 Don't forget about Rose!
Here, after hearing the sad new. Chef King will be missed but never forgotten for his contribution to so many videos.
what is he dead???
@@sayedanafisatabassum2162 yes.
@@b.k.9797 what happened to him?
Can't decide on whether to trust King or Charlene more...
Definitely trust both. They made different dumplings which were based on traditional ingredients/techniques for what each one made.
Charlene because she knows the secret to a perfect dumpling is stirring the filling in only one direction to align the protein!
Why not both? 😉
They are both excellent and authentic recipes. Even the level 1 recipe is good if you're looking for something simple.
Xiao long bao is one of my favorite things ever so I gotta go w King
She learned how to make dumplings when she was 5 the audacity to consider her level 2 🤣🤣🤣
She probably knows more recipes not just dumplings they won't bring someone randomly and put them as lvl 2 chef
She's level 2 because cooking is not her profession. Doesn't mean she doesn't have skill and experience.
@@andrewthezeppo yeah also she doesn't work at the education institution xD
Qingnan Duan ok
potato ok
If Emily was here, she would make a ketchup dumpling
..and that is why she is not here.
Catat Goo I am disgusted .... 😂😂😂
Emily is improving though
Im just glad Stephen isn't here. He'd put a cheesecake into the dumplings.
Dipped in ketchup 😭
Ooooff Epicurious removed the "how to fold every dumpling video" dang They should have Charlene make every single dumpling fold
I was looking for that video! Thanks for saving me the time 😂
Ooof
probably bc all the horrible comments lol
Sometimes we need a little Charlene to bring down life to a calm level, but how dare you cut her off.
I knew that level 2 was gonna go off by the stirring motion when making the dough, she absolutely killed this recipe
and her working that dough in that ring was top tier!
she's like a 2.5 tbh
And stirring the filling in only one direction instead of mixing. Pro tip.
I feel like a pretty important science fact was left out from Charlene's recipe. Hand mincing and hand mixing the pork in a single direction to build myosin to give it that classic "bouncy" texture without being tough since the meat isn't ground.
Now that I have exams in ten days, seeing anything related to genetics, muscles, nerves, respiratory system, makes me shiver, I actually started trembling when I read myosin
QQ
Exactly, it kinda bugged me that that was left put but I also kinda expected it from the beginning
Nana Na haha my exams are in 4 days and I can’t even shiver when I see related things because I have no clue what we’re being tested on💀
@@perpetuallyconfused2508 but the thing is, I'm taking the exam to go to university, we usually prepare for it the whole year and if you don't pass it with a decent grade kiss your future goodbye, so the only reason I'm studying for this one is because it's important otherwise I wouldn't know the topics related to the exam
Having grown up cooking dumplings all my life... frying in a pan (potstickers) is actually the most difficult cooking method. Especially in a stainless steel pan. It takes more strategy and attention than boiling or steaming. Kudos to John.
I figured out a hack for them when I was about 12 lol. I use a heavy pan with a lid that fits oil the cold pan put in the dumplings add a little over 1/4 inch of water and turn it on medium high with the lid on and just cook them until the water evaporates and the bottoms get crispy.
Every Asian is watching intensely and judging this
I'm intensely judge the level 3 chef. I'm happy with the level 2 ones. That's the correct way (for me) to do it.
Most Asians that I know: This takes way too much time. Buy a bag of frozen dumplings from the store and get on with your life.
Well every west Slav is watching this and saying to himself - this has nothing to do with dumplings
You are correct
i didnt realize i was paying so much attention till i read this lmao
“Basically every member of my family does it differently” My mom crafts perfect dumplings, meanwhile I’m making calzones out here
Mmm italian
this is so true
@Kevin Jimmy Johnson Wang - Ha! .^_^.
Charlene's mad-skill knife skills and calming voice is top-tier. Bring her back often. I have a new Level 2 favorite, alongside Paps Lorenzo and Gramma Beth. ♥
I absolutely loved everyone in this video, which is rare. All of them have such different personalities and points of view. The level 3 chef was quite down to earth, and the level 1 chef was relatable. Level 2 was more like level 3, but I loved her humility.
Charlene is a level 3 chef in the making, for SURE
No matter the "level" of each cook, I love watching each one, because you can sometimes see regional or family differences in similar recipes. I also love how they include different level of cooks, or chefs, because anyone can learn to fix the recipe, or aim to level up their game.
Literally every level of dumplings looks wonderful. I think I'd prefer Charlene's the most.
the girl savaged the chef a lot more than we expected. she is educated and cultured. SHE NAILED IT HARD.
I want to see Rose try everyones dish while talking about the science of them
That's not possible when the three chefs and Rose are shot on four separate dates and later edited together to appear as if they were all shot on the same day.
Yeah! Most of the times the level 3 chefs take days to cook their dishes, while levels 1 and 2 take a few hours at much.
Judging Rose’s knowledge, she already knows what their dishes taste and feel like just by watching them make it lol
Honestly I want to see how she would make her own dumpling or the food they are doing in the episode
“Now we are going to work on our aromatics for our stock”
Proceeds to murder onions with a cleaver
I was waiting for someone to mention how ruthless he is with a cleaver
I’m dying 😂😂😂🤣🤣
Can we just talk about the difference in styles between levels of dumplings. More gyoza style, traditional, and din tai fung styles...
Uh no, I think you're the only person in the comment section that even knows that much about dumplings 😂
Noticed that too, and really like that they all did things differently
Gyoza, siu mai, and xiao long bao
We call them Jian Jiao / Guo Tie, Shui Jiao / Jiao Zi and Xiao Long Bao xD
I found my people
As soon as i saw he made the gelatin broth i was like : "omg that explosion of flavor you'll get from one bite...omg omg omg omg"
Alright this is the most “this level 2 is on the same level as a level 3” that I’ve ever felt. Her technique and reasoning remind me of how Frank and other level 3’s are. She should be considered a level 3 regardless of being “professional” or not
The whole point in the beginning was to compare how an amateur with a budget, a home cook who has spent time cooking, and a professional who went to culinary school would cook. To me, the numbers mean nothing.
True, Even level 1 chef here actually can cook with Franks recipe although I think Rose did guide him (well most of them ask for Rose anyway because Frank recipe book is just ingredients with no explanation at all).
The number does not mean they have less cooking skill, it just to give an idea how much experience they have in the kitchen.
This is stupid. Chefs have years of professional training and experience. Just because you're a home cook who have made the same recipes over and over again doesn't mean you're a professional chef.
The level 1 and 2 are probably students at the same college the level 3 works at and the level system is used for the schools degree ranking system (lvl 1 = 1 year, 2 is 2, and 3 is 3). So the ranking system they used is pretty bad at representing the actually skill levels of them.
@@TheChemizzle Nah, they were not student at the culinary school at all. The level 1 is basically people who can cook but tend to make little mistake.
Level 2 had more time in kitchen and they can improve and incorporate better technique in their cooking but since they are not professional chef they are left at level 2.
Level 3 is granted for anyone who is a real chef that graduate from culinary school and had many years of experience.
You can still be a great cook without being a chef.
The level two chef sounds like a happy depressed person
ONE OF US
if i were her id cook dumplings daily since she said it makes her happy..
Asians can relate
That’s the Asian experience for ya
you mean normal asian
Everyone's liking the level 2 girls cause she is have nice skills and she's cute. I hope you bring her more
Love John.. good to see him back.
Charlene is a good addition. Like her calm way of explaining things.
She's not a level 2 chef, for sure she's "a little bit below" a level 3 chef for making dumplings, I mean look at her skills
The rolling motion just got me, so elegant
And her knife skills too
Its bc shes asian
Level 3's condition is being a professional. The best home cook in the world is not going to qualify as level 3 until they started working at a professional kitchen.
Level 2 Chef in the asian scale xD
I was like "I'm gonna rage if Lorenzo is not the level 2 chef!", but im not mad rn.
Woaahh same name
My name is ludwig too
Honestly i don't mind seeing more people over Lorenzo i want to see what other people will do especially with their cultures and their skills
Recognize him? th-cam.com/video/pDjoWlAGykk/w-d-xo.html
no one:
me when they introduce a new chef:😲
She cute to
ok
@@northeasternpolitics dont simp tho
Sameeeee
I just think when a new chef they introduced i automatically imagine super smash bros “a new challenger foe has appeared”
See how the Home cook has better technique and is better in general than the Pro Chef
They all did a good job! I like these chefs! That girl is so cute and knowledgeable too bring her back
for avatar lovers:
level 1: sokka
level 2: zuko's mother when she was young
level 3: god iroh himself
Yeees
underrated comment
Bruh I see so much avatar stuff right now(ain’t calling it bad I love it)
Nah he’s looks like king wu from legend of korra(sequel to avatar:last air bender)
level 2 could also be mai
My guy just said he was a chef for 29 years. He doesn't look like he could've been alive for long enough.
which one sorry
@@arietty4769 Level 3
@@josephbennett9822 I thought it was 20 or more but whatever the case thanks
Well some chef inherited their skills from parents at young age so it's not surprising to see chefs that has long years of experience while looking young... especially asian coz ya kno... tons of AZN drank from fountain of youth they look young despite being older than your grandparents in western part of earth. Lulz
haven't you seen the 2004 horror movie "Dumplings"?
Charlene is so calming to listen to, I'd want to learn to cook from her (and taste her dumplings, they look so good!)
“I like to use hand minced pork”
Subtitles: [foreign language]
Yeah the one that the editor put was actually *less* accurate than the auto-generated one hah
Hahaha
It gets worse.
"So I'm making kind of a Szechuan-style sauce."
Subtitles: "So I'm making a kind of citron style sauce."
"Um, it's not the most traditional sauce for dumplings."
Subtitles: "I'm Southerners traditional sauce for dumplings."
Bry Ern Low i actually do think she said citron style sauce
Hyatt Allen Nope that was definitely Szechuan
Level 2 chef is a monster at rolling the wraps-
Everybody's talking about the level 3 chef, the level 2 chef is almost a level 3 chef
Regie Rodelas Yeah, she has nice knife skills.
Thats genuinely normal. Do americans not cook well? In my culture we learn cooking since we are children.
@@MissSchnickfitzel Americans tend to fetishize any Asian or Italian cook. Basically, stupid people think that exotic foreign grandmas are all magic culinary wizards.
@@MissSchnickfitzel A lot of people don't cook well. A lot of other people can make tasty food, but will still work kind of clumsily and slowly, like 3:40. Her knife skills in both speed and how thin she was slicing is certainly above average in the US.
I think even if you discount everyone that can't cook, the average cook is probably somewhere between the level 1 and level 2.
@@MissSchnickfitzel same my guy
The levels were a bit off, more like -
John cooking dumplings for the first time = Level 0.5
Charlene cooking dumplings since she was 5 = Level 2.5
Literally taking apart John’s level and giving some of it to Charlene lololol
Loving the voice of Level 2 chef soooo much I can listen to them talking all day long 😍💕
So calm. She's the one I would need after three videos in a row of Lorenzo's wild happiness.
@@Jolluna Lorenzo's FOIL
Level 1: "You don't want to OVERSTUFF your dumplings."
Level 2: "I like to fill mine to the brim. I like to be pretty aggressive."
Level 3: "use judgment."
Of course they should be filled! Nobody will buy dumplings for the skins...
@@qingnanduan8180 You will be surprised at how many people here in Vietnam buy and eat no filling dumplings, littery just steam dough with nothing inside
I wish epicurious would release each one as an individual video. I would love to follow both chef 2 and 3 in their entirety!
Baby girl is More like level 2.9... she brought some heat
Level 2 chef's energy made me feel like home.
omg i want more of the level 2 chef she’s so calming to watch
Who else is here after Uncle Rogers video and thinks the level 2 girl should get the expert status!
Me!!!
The lady is more level up than the chef... Thanks to Uncle Roger.
Oke guys I tried to make dumplings myself today to see if uncle Roger was right and if the expert chef was really that bad. Yes. Yes he is. The whole rolling while turning technique is super simple and the folding takes a couple of tries to get it perfectly symmetrical and neat but it's pretty doable! Is say give the girl the chef's uniform!
I admit. I am not an expert. I am just speaking out of what I seen dumpling masters do and how they roll the dough. The girl’s technique matches that of the pros
King just got destroyed there...
I've replied to Uncle Roger with this video. Hopefully he sees Charlene's skills!
The CC for US English says that Charlene used “[foreign language] pork” for the filling but I’m pretty sure she said “hand minced pork”.
Plus every time King says some form of “super” or “soupy”, a different word is used.
When Charlene describes her sauce it looks like 2 different sentences were merged haphazardly. Over all not good.
I use CCs to make sure I can process what is going on both visually and audibly, but for those hard of hearing it’s important to accurately display what is being said. Hopefully later the captions are refined.
Don’t use auto generated...that thing sucks
I wish there was a way to retweet a comment. It’s very important for the Deaf and Hard-of-hearing fam to be able to enjoy videos as well.
@@theadvancedfloof3514 It's not even the auto generated. The official captions are terrible.
Right. Didn't she say Sichuan at around 6:38 ? It would make more sense
I wonder if viewers are aware that Bon Appetit and Epicurious are parts of the same parent company which just aired out a massive load of dirty laundry (and also why BA hasn’t posted any new videos recently, their editors are on strikes protesting the company). When I see stuff like the crappy captions, I can’t help but think someone unfamiliar with the culture and terms here was in charge of the editing work.
Fingers crossed Epicurious learns a lesson from Bon Appetit, but I have low faith since again: shared staff, shared culture.
I loooooved the level 2 chef, she’s so calm, I would love to hear her talk all day
"nothing exploded"
this is how i measure if my cooking was a success or not
LOL one time when I was younger I tried to melt chocolate in the microwave and I did it on a plate and it cracked 😭😭
nothing exploded coz the dumpling skin are literally thick!
@@isaacquay5916 The explosion happens because you have air inside or if your wrapper is not thick enough in the middle.
Underrated comment
Through out all these comments, I just wanna say good job Charlene, and thanks for making dumplings that everybody miss.❤
We need more of Charlene she is so authentic and good I love her and I would place her at the same level as the chefs found on this show
No offense to the other food scientists but Rose must stay! She’s so thorough and I love to see her break downs of the dishes♥️
Emily, Lorenzo, Frank and Rose are the reasons I watch these. They all bring so much personality.
Rose is my favorite!
charlene: “i like to use my fingers like this”
me, eyeing her rainbow bracelet: 😗
it disappeared later on
my bad i reviewed it. she moved it to the other hand
😗
wait i literally thought of that
She's so cute. When i saw her i froze and was just like "Damn she's cute."
Level two has obviously worked in a kitchen or just has amazing knife skills and I’m proud of her. YOU GO GIRL
Chef 1: Hi I'm a level one chef!
Chef 2: Hi I'm a level two chef!
Chef 3: Hi, I was born during a soup storm in the year of the Apricot Jam under the Tree of the Infinite Pots. I'm a level three chef!
see that's where you're wrong. they never mention they're a level 3 chef. but otherwise, spot on 😂
lmaooooo