Pro Chef Tries to Make Bánh Mì Faster Than Delivery | Taking on Takeout | Bon Appétit
Come one, come all! Can Chrissy cook a classic culinary concoction in a contest against the clock? We challenged Chrissy Tracey to make her own vegan jackfruit bánh mì faster than it takes for delivery to arrive. Was she up to the challenge?
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Pro Chef Tries to Make Bánh Mì Faster Than Delivery | Taking on Takeout | Bon Appétit
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The SHOCKING SECRET to great chili
Buy my custom chef knife before it sells out again:
***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
6 Pro Chefs Reveal Their Go-To Spicy Ingredients | Test Kitchen Talks | Bon Appétit
Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
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Lao Gan Ma
Habanero Hot Sauce
Turkish Hot Red Pepper Paste
El Yucateco hot sauce
Inca's Food Aji Amarillo Yellow Hot Pepper Paste
Calabrian Chili Paste
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Director: Amanda Veitia
Director of Photography: Jeremy Harris
Editor: Eric Bigman
Producer: Parisa Kosari
Associate Producer: Oadhan Lynch
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Rachel Suffian
Culinary Producer: Mallary Santucci
Associate Culinary Prouder: Katrina Zito
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Stephanie Cardone
Supervising Editor: Eduardo Araujo
Post Production Coordinator: Scout Alter
Assistant Editor: Diego Rentsch
--
0:00 Introduction
0:40 Zaynab: Calabrian Chile Paste
2:53 Rachel: El Yucateco Green Habanero Hot Sauce
4:50 Chris: Lao Gan Ma Chili Crisp
6:26 Shilpa: Biber Salçasi (Turkish Hot Pepper Paste)
9:22 Kendra: Yellowbird Habanero Hot Sauce
11:27 Brad: Inca’s Food Ají Amarillo Paste
13:24 Visual Learning With Chris Morocco
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Chili con carne #shorts
Ingredients
- 3x dried ancho chillies, seeds removed and diced
- 500ml beef stock
- 2 tbsp beef tallow
- 700g 80/20 beef mince
- 1 red onion, finely diced
- 6 cloves garlic, finely diced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp ground coriander seed
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 2 tbsp tomato paste
- 2 tbsp chipotle in adobo
- 1 can diced tomatoes
- 1 tbsp maple syrup
- 400g cooked black eyed beans
- salt to taste
- sour cream and spring onion to serve
Method
1. Toast the dried ancho chillies in a pan for 2-3 minutes before adding them to a blender with the beef stock and blending until smooth.
2. In a large pan, heat the beef tallow over medium heat.
3. Add the beef mince then season with salt and cook until browned. Then remove and set aside.
4. Add the onion and garlic and cook until softened (add some more tallow if you need to).
5. Add the cumin, smoked paprika, ground coriander seed, cinnamon, cayenne pepper, tomato paste and chipotle in adobo. Cook for 2-3 minutes.
6. Add the diced tomatoes, beef, ancho chillies in beef stock, maple syrup and a pinch of salt.
7. Bring to a simmer. Turn to low and cook for 45 minutes with a lid, stirring often.
8. Add the cooked black eyed beans and cook for another 5 minutes.
9. Season with salt to taste.
10. Garnish with sour cream and spring onions.
11. Enjoy!
Vegan Tempeh Chili Recipe, The secret is in the special chilis.
My free guide to cooking fast, tasty, HEALTHY versions of your favorite foods tonight!:
This Vegan Tempeh Chili Recipe is a quick easy chili, packed with flavor. It's healthy, It's meatless and it's delicious.
Also check out my vegan lentil soup. A meal in a bowl at
INGREDIENTS ; 4 portions
3 medium onions 1 Tbs paprika
1 green pepper 2 tsp salt
4 cloves garlic 1 tsp oregano
2 chipotle peppers in adobo 2 tsp sugar
1 15 oz can diced tomatoes 1 can red beans, drained
1 cup tomato sauce 1 pound Tempeh
1 cup vegetable broth + 2 Tbs cornmeal
Can you keep a secret?
Tasty food doesn’t come from fancy ingredients. You don’t need slave in your kitchen for hours either.
All you need the right techniques to make simple vegetables taste the best they can.
There’s only a handful of these techniques too!
If you want my guide to turn your favorite foods into tasty healthy dishes you and your family will love too, I’m sharing it right here:
Contact Chef Dan At
chefdanavn@gmail.com