4 Levels of Empanadas: Amateur to Food Scientist | Epicurious
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- We challenged chefs of three different skill levels - amateur Stephen, home cook Alicia, and professional chef Adriana Urbina from the Institute of Culinary Education - to make us their favorite empanadas. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which one are you reaching for first?
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Stephen Hamilton
Level 2- Alicia Cabral
Level 3 - Chef Adriana Urbina
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Video Copy and Recipe Editor: Vivian Jao
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"I don't want to cook anything for 24 hours, but I appreciate those who do". Steven pretty much sums up what I was thinking lol
Eh, 24 hours is nothing. My spicy beans have been in the slow cooker for just over 23 hours now, and they'll be in there until at least tomorrow.
@@eric_d Beans for that long? Get an Instant Pot, you wont regret it. In half an hour, you get beans ready without even having the need to soak them. And IMO, they taste better than using the slow cooker.
My ribs are two days in teh sous vide. So simple. Drop it in two days before you want to eat.
@@farrex0 Maybe one of these years I'll get one of those, but I'm happy with my slow cooker for now. I actually prefer leaving it on low and being able to grab a serving whenever I want without having to refridgerate it and reheat all the time. Can you use alcohol in an instant pot? If so, I'd still imagine you'd need to cook off the alcohol again afterwards, because it wouldn't be able to evaporate into the air in a sealed container. I cook with alcohol often, but I won't drink any.
@@eric_d I have cooked with wine, so I think it does. I have not tested it with higher percentage alcohols, such as brandy or rum.
After the cooking time ends, you open the lid, and a lot of steam comes off from it. It releases pressurized steam for one to three minutes. So I suppose the evaporated alcohol releases there.
but for what you describe, the slow cooker seems to work well. But the beans I have cooked on the pressure cooker, seems to have stronger, taste. But I have never tasted them side by side. However, what I love about it, is the versatility, you can cook about anything there, with barely any effort, and it comes out great. If you manage to get one on sale, I would recommend it. I got mine for quite cheap, and I already paid for it in how much I have saved from it.
One way I save, is I get cheap, big and tough cuts of meat or pork. Cook it there, and I get shredded meat that is really tender and flavorful. Then i can use the stock to make it a sauce or cook something else in it.
But the slow cooker is great as well, if you do not mind the fact that is slow, I think you can manage without the instant pot. They function almost the same, only one is way faster. But no need to buy another utensil, if you are happy with the slow cooker.
This is the first episode in forever where the level 3 chef stuck to the traditional recipe and actually made the best dish by leap and bounds. We need to see her as a regular here!
@Bolbi Stroganovsky According to who? She said she was making Venezuelan empanadas, I am Venezuelan and this have eaten these same empanadas for 40 years.
@Bolbi Stroganovsky Las empanadas y arepas (y hallacas) se hacían con masa de maíz pilado antes de que inventaran la harina PAN. Claro que ella no va a pilar el maíz en un mortero. El relleno de pernil era más típico de una arepa, eso lo concedo. Ese chimichurri es prácticamente una guasacaca sin aguacate, el primer cocinero hizo guacamole por lo que creo que ella no le puso el aguacate. De repente no es 1 a 1 la empanada de tu colegio pero hacerla de maíz y frita es el estilo criollo a diferencia de los otros dos cocineros.
Ummmm....Traditional? What is traditional about Sous vide and Toganashi Japanese spice? huh?
el chef Saul se apega mucho a la comida mexicana y se ganó el amor de todos.
Desconozco de la comida venezolana, pero con la mexicana, el chef saul no tiene ningun comentario como los que veo aqui que no se apegó tanto a la tradición.
Es que definitivamente no está ni cerca de la manera tradicional venezolana, nadie en Venezuela se ha comido una empanada así y mucho menos con esa salsa. Las empanadas son de carne mechada con salsa de ajo 🤌🏻
I would love to see the chefs tasting each other dishes
I think they would need 3 kitchens for that (3x as expensive)
YES - 100% this - who else just stops the video when the "scientist" comes on???
As the equivalent of a level zero chef, I'd love to taste the others recipes. :)
@@ross-carlson food science is still science btw
@@ross-carlson Exactly !!!
Okay here's hoping Stephen puts an entire cheesecake in his empanada
Don’t worry, I’ll do it for you.
Lol
@@this_is_patrick No, we will not! LOL!
@@this_is_patrick Hale Nah!!!!! That was diabetes in a damn breakfast.
Stephen must be haunted by the cheesecake and Emily must be haunted by the ketchup 🤣
I love Level 3 not because it’s fancy but because everything’s authentic to her home (and the baller move of dropping the empanadas into the oil with her hand like nothing)
togarashi is not authentic. sous vide also not authentic.
If we drop them with an utensil they will probably break, as my mom says, embrace the heat and the more confident you do it, the less oil splashes that could burn your skin you get.
It’s safer to drop items into oil by hand every close to the oil so it doesn’t splatter.
@@stanleyipkiss7133 togarashi isn’t, alright. Sous vide? Mate we do have hot water in there 😂
The chimichurri is a nice touch 👌
🎉🎉🎉🎉
I like how all the chefs in this episode are respective of each other's methods and ingredients. It's such healthy positivity
I felt like the mid level was just looking for arguments and justification
Respectful*
@@flyingchinchilla2683 facts, she called Stephen a noob for using a fork
@@richardfusco8767 yep, and she used puff pastry 🤣
Dang, and here I was thinking the shade level 2 and 3 were throwing at each other. 👀
“I don’t want to cook anything for 24 hours but I appreciate those who do”
Stephen’s a real one, because that’s me 😂
Stephen should do stand up comedy
Also the line about the air fryer "I'm air frying instead of deep frying.... because my doctor said so", guy legit has good comedic timing
Is it just me? The editing here is slower and spends more time with each chef before switching. I love it! Easier to follow and we can learn more about each method. Thank you!
I rather learn the scientific side about why, rather than seeing a recipe online, there are already many channels that do this
So nice to see Stephen again! Hope life is treating you well! Loved being introduced to Alicia and Chef Urbina, and Rose as always is delightfully brilliant and an icon of elegant style.
I loved these 4. Rose is very lovely, Alicia knows what up with NYC living and Stephen is so funny as well as pleasant :D
When i charge up my ambition for meal prep, I gotta do Chef Urbina’s empanadas. ♥️
One of my favorite traditions with my Colombian father is to make homemade empanadas together. Chef Adriana gave us some great ideas to level up our guiso. Thank you!
Hello fellow Colombian hermana 😄. My brother makes empanadas the best in my family, my dad used to make the yummiest buñuelos, my sister does arepas and almojabanas while mom makes everything else. I pitch in where I can. Adrian’s empanadas look so good 🤤, I would love to try and those one day.
Same! This is always my birthday dinner food! Been making them with my abuelita since I could walk!
Usually, I don't care for the level 1 recipes, because the level 1 chefs tend to take too many short cuts. In this case, the only short cut that Stephen took was the store-bought dough, which is OK by me.
Stephen has made much progress!
I agree and I like that his guac was homemade 👌🏽
Usually that's a big part of what makes them level 1. Like how emily is considered a level 2 chef sometimes and level 1 at others. She's openly admitted that the level 1 stuff is just her "It's tuesday after work and I want something quick" recipe. It is nice to see some quick recipes that don't take a bunch of shortcuts though.
Sometimes, the level 1 peeps have some decent "you're a regular joe cookin' on a wednesday, here's something tasty" kinda vibe, and I really appreciate that.
Shame about the lack of meat
I loved this twist, I was expecting the L3 chef to make Argentinian empanadas. Like Chef Adriana I'm also Venezuelan, I've never met anyone who makes their dough from scratch just like she did! It must be SO much crispier than the precooked corn meal because the dough is not as homogenic, I think I'm gonna try her method. Thank you for posting this!
Chimi churri is a must!
OMGG this is the first time ever I see a venezuelan chef in such a global platform and not just that but she’s also making one of our traditional foods. I was so excited and it looked so yummyyy
When do you guys usually eat empanadas? My culture doesn't really have specific breakfast, lunch, and dinner meal, so I'm curious as to why Stephen said his is breakfast empanadas 😅
When Alicia said she was giving off lunch lady vibes... that was the most true thing she said all day. She 100% felt like a lunchlady
The level 1 Chef (Stephen) visually killed this challenge. Congrats on the great job & have a champion day.
Second level chef calling Steven a rookie because he used a fork, 3 level Chef calling second a rookie by saying traditional empanadas are deep fried! 👏🏼❤️, I like 3 level for defending my boy Steven.
2nd chef said hers look better by pinching the dough but level 1 chef's looked better than hers.
@@elise.jones14 I think that’s true, the second chef gets on my nerves. She is searching for everything an excuse.
@@elise.jones14 It is possible to do the pinchy-twisty braid thing and make it look beautiful, but she wasn't there. She could've said something about wanting to practice and get better at it, instead of being slightly derisive about the fork technique being for "newbies." However, I agree with her about not wanting to deal with the hassle of deep-frying at home, and about the difficulty of owning appliances your kitchen doesn't have space for. Also, sous vide appears to depend on single-use plastic, which I'd like to avoid.
@@elise.jones14 hers looked disgusting to be honest
Level 3 chef said her empanadas were Venezuelan style which are deep fried (also goes for Colombia), which is the only way to cook the corn based dough. Empanadas change considerably across countries, empanadas in Chile and Argentina are made with a flour dough and baked for example.
Finally a new video !!! AND FINALLY AN EMPANADAS VIDEO !!!!! My EMPANADAS lovers...where are you ?! 🤩🤩🤩🤩🤩🤩
Here I am! 👋🏽
Thank you SO much for showing different styles of empanadas and not just the traditional mexican ones. I am from Venezuela and it irks me that people don't know the different variations we have of empanadas throughout latin america. In Chile, empanadas are baked and with flour instead of corn, in argentina the style is different, so is in the caribbean and so on. I believe the venezuelan ones are the only ones that are deep fried (maybe i'm wrong).
Puerto Rican Empanadas (empanadillas) are deep fried too.
Nobody gives a F about the so called difference’s in peasant food. Only someone with an axe to grind would care about something so unimportant!
@@MichaelRei99 what a troll 😑
@@MichaelRei99 Peasant food, huh? Who rejected you?
Colombian empanadas are deep fried as well. They're actually pretty similar to Venezuelan empanadas, just that they're usually a smaller size and I think are pretty consistently savory. I also think (though not totally sure) that it's not always made with white corn flour, though most Venezuelan empanadas I've seen are with white corn and maybe some coloring (annato) at most. Plus, all of the empanadas I had growing up in Caracas had a slightly sweet dough, but many Venezuelans like Adriana don't add sweeteners at all.
THANK YOU FOR THIS! I am Venezuelan and love your videos and having a plate from my country as a Level 3 is something that I will never forget.
Every time the professional chef introduces themselves I feel like they're holding back saying they're a REAL chef 🤣
Stephen’s yellow empanadas have me craving some Jamaican patties right about now…
OMG yes yes👏🏾👏🏾👏🏾
That's exactly what I thought when I seen em.
Level 2 seems a bit posh about machines, process, etc. Level 1 and 3 chefs were very enjoyable and informative 👍 great vid as always
Yes, it's strange someone making empanadas is so grumpy! Must be living in New York lol
"Posh" is used for a snoppy Brit... she's from NewYork, she needs another word 😛
@@nonnobis2232 well she did say she’s from New York when she complained about her small kitchen
It’s been quite awhile since I’ve watched this series, but why they all throwing shade now 😂😂😂!?!?.
9 and a half minutes in: what is all this drama 😂?
The return of my favorite level 1 chef, he did great
Eh, party food? Si es lo que como mañana, tarde y noche! Buen trabajo chefs! Kudos to Steven aside, because he did an awesome job with his ingredients!
Pero también para reuniones con amigos va
If I weren't so bad at cooking, I'd make empanadas everyday, for every meal. This stuff is way too good!
Son tan versátiles. Hay empanadas tradicionales, fritas, horneadas, de hojaldre, dulces, saladas...
I really love how you introduce Chef Adriana's empanadas. I'm Venezuelan too, and I feel proud watching our traditional empanadas recipe here! Everyone should try it out.
Wow, the Lv 1 did a better job at sealing than the Lv 2.
agreed, fork pressed thinner crunchy edge is better than too much dough folded over and baked. And the contents leaked!?!
She was like "I prefer to do things by hand" uses puff pastry
Lol she was the worst. L2 SMH! Did she make Chicken Tikka ?
I really don't think that method of sealing that lv 2 used is optimal for puff pastry. I've seen it used quite successfully used on a dough similar to lv. 3, on a type of empanada called a saltena which is popular in Bolivia (where I ate more than a couple!)
@@anagarcia0221 chicken tinga. Chicken tikka is a completely different cuisine dish.
Why was Rose's part at the end wasn't as long as it normally is? I really like hearing and watching her break down the food on a scientific level
I know, she didn’t explain level one nor level 2’s filling
you a nerd
agreed, disappointed with this video for that
Stephan did great by using store bought dough. I can't make dough to save myself. Cookies, cakes, crumble, it's all good.
All of the fillings looked great. I haven't tried plant based meat yet... Just can't quite get there.
I found the best way to try them is the fast food options when you have someone with you that is also willing to try them. Burger King had a 2 for $6 deal on their Whoppers at one point, which included the Impossible Whopper (plant-based), so I got one of those and one regular Whopper, cut both in half, then did a blind taste test with my kid. Although I was able to easily tell them apart in the side-by-side taste test, the Impossible Whopper was close enough to real meat that I probably wouldn't have known the difference if I didn't have a real burger right there with it to compare it to.
Okay I don't like how this home cook presented herself and her cooking. Steven and the professional chef were both extremely nice, considerate, and their food looked delicious. The home cook just seemed a little rude with the amateur remark and she seemed a little cocky when her food did not look as visually pleasing, in my opinion.
Yeah it was really unnecessary for her to say that using a fork is for "noobs," when she herself is "intimidated" by the deep fryer.
@@whenhumanshadwingsalso i would be insulting them too cuz using a fork to put it in the oil will usually result in the empanada being shaped weirdly or even breaking, and in certain conditions, will explode
I work in a Venezuelan bistro & while the ones we make are more simplified (ex. We use instant empanada/arepa white corn dough) & it's good to know the ones we make are pretty traditional in style & cooking method
Actually... Most of venezuelans use precooked corn flour to make empanadas x'D... Also, most of the venezuelan empanadas are pretty simple, that's the good thing about them, they're many things, but complex is not one them :3...
PD: I know no one who would take 24 hours just to make some x'D
So you sous vide yours for 24 hours? Very traditional...
The most complicated part of Level 3 was the cooking of the pork. If you have a slow cooker, smoker, oven, or anything else, you can make pulled pork. It just takes time. Sure, she also made the dough, but that is a really simple process if you don't make the hominy yourself.
Personally, for the Venezuelan empanadas, I would either have gone with a Guasacaca sauce or a garlic and cilantro sauce. It's still nice to see that they chose Venezuelan style empanadas.
I never heard of Guasacaca sauce before. I looked it up and looks like it would go really well with the empanadas. Thanks for sharing.
I was personally hoping for her to make some guasacaca, but chimichurri works well also. Garlic & cilantro could've worked well too, but maybe was it too simple for a Lvl 3 Chef?
I've only ever had guasacaca with Roasted chicken, never heard of it with empanadas. The garlic and cilantro one tho are godsent
@@wescraven2606 I believe is a Latin America sauce, also used in the Caribbean. Our Dominican variation has garlic, cilantro, lemon, ají, salt and a tiny bit more of lemon if needed!! We usually eat it with meat. Delicious 😋 😋
people put sauces on empanadas?
I think Steven should be L2 now because he did much better than the actual L2 this episode.
Stephen energy in the kitchen is such a mood
I'm from Chile and here empanadas are like a national dish. In fact during this month (September) we celebrate our Independence Day and during all this month we eat A LOT of empanadas. Most moms know how to make them. It's interesting to see different approaches to our classic recipes. I'll be making empanadas this week and I'll try some of the things I learnt on this video for sure :) If you wanna see how our traditional empanadas are made, look for "Alvaro Barrientos Empanadas de Pino" on youtube. He has some of the best videos about chilean empanadas you could find.
Oh I miss this. I lived in Chile for a year in 2014/15.
I ate so many empanadas. The big one out of the oven and also cheese empanadas small and fried. I used to buy them on my way home
Omg i still dream of the empanada I had in Santiago. Olives are such a nice touch
It's like another countries empanadas are so small, Chilean ones are over 300 he's.
Just like the alfajor, most South American countries that have empanadas have at least one of their own recipes.
for venezuela we got arepas as our national dish, we always find a way to mix it into breakfast lunch and dinner in some way
Yay, welcome back, Adriana! 😊
"Every time I grate, I'm worried that I'm going to grate off my fingertips." Me too, sister. Me too. I feel like I need chainmail gloves sometimes when I cook.
So happy to see Venezuelan representation! Kudos chef Adriana 🇻🇪💖
My family loves empanadas. I'm basically a level 1 chef when I make them. Love the frozen empanada wrappers from the store.
I usually like Lv 2 dishes the best... They have more personality than Lv 1, but they don't seem impossible to make like Lv 3s tend to be... This time, though... Lv 3 all the way... The maize-based dough won me over.
Sorry Stephen, If your doctor is against fried food, you should get another one.
I agree, I usually like the level 2 dish is the best as well. But I like looking at the level three stuff for inspiration for how I would make my own level 2 dish uniquely mine.
That's not what he said. He said his doctor doesn't want him having fried food. Not the same thing as what you said.
@@TheMrCC21 air fryer food still taste good if you use a little oil
Me last night, watching old videos form this channel: Why haven't they done empanadas? I hope they do empanadas soon.
Epicurious: hold my empanadas.
"I don't think I'm at a place in my life where I can make dough properly" He just like me... he just like me fr
this the is the best level 1 chef of all the videos
I love Adriana's only bc it how my family makes except I'm Colombian so different filling and we flat the dough by a plate. Other than that it very traditional way of making empanadas😙🤌
Theres nothing traditional from corn empanadas. Just Caribbean nonsense.
@@homerc9101 corn empanadas are superior, specially yellow corn 🙌🏻
@@nicolesierracallejas8613as a venezolano, you have successfully offended me in 6388363 different ways
Rose is such an icon, LOVE her
I don't really like the Level 2 chef. She is a little snooty and it takes away from the episode. I love this series, maybe she can change her attitude. Everything looks great!
It isn't just her though, I have noticed this with a lot of the Level 2 chefs.
Here I was living in Argentina for over a year and trusting the infamous Argentinian chamullo - given how my workmates talked about them, I really thought that empanadas were from Argentina and had no idea there were so many different versions of these (judging from the comments, there seem to be at least one for each LATAM country). Can't wait to try them all, this Venezuelan version sounds absolutely delicious.
More Adriana, please😍😍😍
Glad to see Adriana is back! It's been nearly 3 years.
I would say there are two level one chefs on this one. go Stephen!
I wish all three cooks could try each others' results, not just their own.
All looked yummy. :)
OMG IT'S STEPHEN!!!! SOOOO SO HAPPY TO SEE HIM BACK!
I've been a Certified Chef 🧑🏾🍳for 25yrs on a 44 yrs career , grew Up in Puerto Rico 🇵🇷
For Me Puerto Rico has The Most VARIETIES OF EMPANADAS I ever think and we Do
For all my friends who don't have time or the possibility to find the hominy to do all of that, please go to a store and buy HARINA P.A.N.!!!!! It's basically pre-cooked corn flour (gluten free btw) and it's what EVERYONE uses in Venezuela for Arepas and Empanadas. I am surprised she didn't use it, but I get the point of being authentic. Thank you for showcasing Venezuela (my country) in your series!
I myself am a Venezuelan, so when I saw this video I was curious as to which version these guys were going to cook, but as soon as I heard that Adriana was going to make Venezuelan style Empanadas, I literally starting pumping my fists in excitement. I haven't been to Venezuela in 7 years, and seeing her make that empanada brings back so many good memories. Stephen and Alicia did really good, and they seemed like recipes worth trying, but Adriana's takes priority. She absolutely knocked it out of the park. Call it bias but it is what it is.🤤🤤🤤
Try the arepas next!
“I’m air frying not deep frying… cause my doctor said so.” 😂 love it
I see pastys. The level 2 cook, by using puff pastry and rolling the edge as she did, turned them into a pasty - an working class English pastry for lunch (whatever filling you use - but historically, it's half savory and half sweet - though noone does that. ).
Was thinking the same thing.
Pasties use shortcrust pastry, though, not puff pastry. Pretty big texture difference there.
Wouldn’t be more like turnovers if using puff pastry?
(Also, I sorta remember that it is Bedfordshire clanger that has both sweet and savory fillings……)
@@zanetseng6779 Yeah it sounds like it would be similar to a savory turnover.
I was also going to say it was actually a pasty. Amazingly, pasties are very popular in Mexico, that's why I know them
I respect all of them but Stephen is the winner ! Simple but it looks 💣
Cheers from San Diego California
ADRIANNA!!! First time since the steak levels. Welcome Back!
The GOAT is back. We have missed you Steven. Where is the cheesecake?
I'm colombian and our empanadas are like the venezuelan ones but we eat them with ají, which is spicy and delicious.
Saul seeing this dish being cooked in a French contraption: "Sous vide? 🤨"
It's not a French contraption, lol, it's just a French phrase for a general cooking method.
Greetings from Puerto Rico! I do love me some empanadillas (that’s how we call them), though I’ve never tried one with a sauce. Delicious!
Empanadas vs Empanadillas!! La pelea eterna de Puerto Rico 🇵🇷. Empanadillas, empanadas y empanadas.
@@calypzo69 En verdad que no tiene fin esa discusión 😆
De pizza de Kikuet 😁
@@calypzo69 y pastelillos 🤣
I am Venezuelan just like Adriana, to make empanadas the usual thing is to use pre-cooked cornmeal.
She did with corn what grandmothers used to do and that can still be seen in small towns.
I applaud Adriana's initiative for bringing a traditional practice to the forefront.
Except for the detail of adding Japanese spicy powder to that dough, that's her business, but still fine.
I always love when Stephen comes on
Stephen's looks the best of the three. There I said it.
Finally chef Adriana😍
When I make Guacamole, (and I LOVE my guac...everyone raves about it), I don't use fresh tomatoes, I use sundried tomatoes. OMG, the sweetness they bring is other-worldly, add to that fresh avocados, lime juice, cilantro and red onions. Wow, and my secret ingredients are, crumbled bacon AND some of the oil that is in the sundried tomatoes. Salt, pepper and enjoy. I love toasting sourdough bread with some butter and then topping it with a thick layer of my guac. Oh geez, it's AMAZING!!!
I love having empanadas on special Argentinian holidays!! They are soooo good 🤍🇦🇷
This video would have only been better if there was two level 3’s and one was Saul.
Instead of 2 level 3s, why not the level 4 we are promised in every video that doesn't exist?
The Queen of Sous Vide is back 👑
And air frier is back for Level 1! A couple of videos back had an amazing quote by the level 1:
"If at first you don't succeed, get an air frier".
Now we need to see the king of Sous Vide on this show.
Definitely think Stephen knocked it out the park on this one. Would say his was definitely better than level 2. Would love to taste level 3's as normal but I would be pleased if I got anywhere near Stephens dish if I was attempting to cook it.
I got so excited when I saw the Venezuelan empanadas. those are my favorite
After I finish " cooking, " presenting " and saucing " my " Empanadas, " " I will eat them ! "
Because " That " " is what they do in my country " !👍
‘I’m air frying instead of deep frying cos my doctor said so’ lol same
Alicia's are what we would call pastel de pollo over here, literally chicken pastry
Delicious, but I wouldn't call them an empanada
A chicken pastry…so a pastry filled with a savory filling…an empanada.
@@borewyrm pastel de pollo
By your logic a ham-and-cheese croissant would be an empanada
Agree, that's not an empanada
First level one chef I listen to because he brings his own vibe without sounding "oh no I don't know what I'm doing ", keep the vegetarian twist
Okay Stephen! 💪🏾🔥
I love how the level 2 chef has that pro chef attitude
More people need to learn how sous vide works. So easy and perfect results.
best soft boiled eggs marinated rice wine and soy sauce with no chance of error with the sous vide.
Well my grandma didn’t had all these electric machines and fridge.
She used just what was available.
The secret ingredient is LOVE.
❤
I love Rosemary Trout. What a perfect name for a food scientist.
I would definitely eat the level 3 version.
Sameeeee
Not only would I love to eat the level 3 version, I would have devoured the sous vided oven finished pork before she got a chance to finish.
Empanadas are surprisingly simple. It's best to prepare the fillings AND the dough the day before in the fridge. Bring fillings up to a low oven temp because when you're rushing through a dozen or two, you don't want to manage anything but getting them filled, sealed and white, no yolk egg wash as quickly as possible on to the sheet before baking. Buttery dough has to be dealt with cold and quickly. Fill / seal them in batches on to the sheet with as little handling as possible.
My family makes these with pie dough made from cream cheese, butter, flour and vodka. I'm partial to a cheesy spinach with bacon filling myself and make them for a quick breakfast meal on the go!
I make empanadas with a spinach and ricotta filling -- think of spanakopita.
as a venezuelan, i have been offended in 373736892347 different ways, 3 TIMES IN A ROW
> I come to a video expecting Saul
> I don't see Saul
> I look for another video.
Stephen is back! Finally 🥰🥰
I love all the empanadas but this is the first time that level 1 chef’s empanadas looked better that level 2 and 3 chefs.
Esa señora sí sabe hacer empanadas!!! 🇨🇴🇪🇨🇻🇪
This one was 1. Who cares 2. Who cares 3. Gimme that ‘nada! I love this chef!
"the lime zest will add a pop of color" as if there isn't a whole bunch of cilantro lmaooo
Love the lvl 3 lady but wheres ma boi saul. Ma boi saul is one of the best bois i click on vids for the man sometimes
that’s why i clicked on this video 😣
Saul is GOATed but variety is great too
@@JB-xl2jc oh ik i like lvl 3 lady but i like my boi saul 😂
the level 1 chef was one of the best of all 3 today
Yas Adriana weerrrk, loved your venezuelan empanadas, chama 🥰💜
I can find things I'd do differently about all 3 of their dishes, but all 3 are still probably great. Didn't care for #2 chef's attitude. That's the problem with any skill/knowledge. We have a tendency to overestimate the depth and breadth of our knowledge and skill so when cooks learn some stuff, you get some that think they know more than they actually do. Leads to closed-mindedness and they judge others harshly based on their own limited knowledge, skill and perspective. You have to be cognizant of the fact you don't know it all and have an interest in learning more. No matter how much you've learned, there's always opportunity to learn and grow as a cook. Knowing this leaves humble enough to reserve judgement, knowing that personal preference does not mean the way you like to do something is inherently better.
I was hoping to see Saul but this was still great!
Lovely to see empanadas being made. And I can get Steven not wanting to cook something for 24 hours, albeit a shame about the dough since that's a nice skill to have and not too difficult.
I was expecting more of you Rose!
We need a level 0 chef who is microwaving frozen Empanadas from Costco