Today we are sharing with you the usual Pro vs Amateur Cook video but with an interesting twist! They got to swap ingredients and recipes!
To solve the old age debate once and for all; which is more important, the cook, or the ingredients, Epicurious YouTube channel challenged Frank Proto a Pro Chef and a Culinary Instructor at the Institute Of Culinary Education with an average Joe; Lorenzo a home cook.
Instead of having the chef use the expensive $500 worth of steak dinner, Lorenzo got the privilege to do it! Unfortunately, the poor guy looks like he doesn’t know what to do with these fancy restaurants class ingredients and the whole video is going to turn into a total mess.
Part 1: Ingredients
First order of business let’s talk ingredients
Chef Frank Proto was aiming for a high-class restaurant meal and starting strong with four dishes :
Butter basted Rib-Eye Steak
- Flaky sea salt.
- Neutral oil.
Fondant Potatoes w/ Creme fraiche + caviar
- 6 medium russet potatoes.
- 1 tbsp olive oil.
- ½ cubes unsalted Butter.
- 4 large garlic cloves.
- 2 sprigs rosemary.
- 2 sprigs thyme.
- Chicken stock.
- Creme fraiche.
Bordelaise sauce w/ Shaved Black Truffle
- Red wine.
- Bay Leaf.
- Unsalted butter.
- Black truffle.
Broccolini w/ sauteed mushrooms
- 2 Bunches Broccolini.
- Unsalted butter, olive oil, vegetable oil.
- Wild mushroom variety, bite-size.
- Kosher salt.
- Fresh ground black pepper.
- Dry french white wine.
- Aged parmesan.
This recipe comes with simpler ingredients that are more commonplace in your kitchen
Cola Marinated Flank Steak
- Flank steak.
- Neutral oil.
- Soy sauce.
Broccoli w/soy-ginger sauce
- Neutral oil.
- Red Pepper flakes
- Soy sauce.
Baked potato w/ sour cream and cheese
- Russet potato.
- Sour cream.
- Cheddar cheese.
Lorenzo feels like he broken into a fancy restaurant and grabbed whatever he needs to prepare a nice dish and has gone full ham on the recipe.
Don’t get fooled, Frank’s original recipe is not just roasting potatoes in a pan and requires more skills than that, that’s why Lorenzo asked for help.
The chef is very confident in his set of skills, although the ingredients look simpler, he is going to elevate them and make them a little better.
- Lorenzo started by peeling potatoes and roasting them in a pan, added crushed garlic, thyme, rosemary, a lot of butter, and the chicken stock then he moved on to prepare the sauce. He started by pouring some wine, added shallots, thyme, bay leaf, a tablespoon of demi-glace sauce, butter.
- The color of the sauce is turning fantastic but Lorenzo wasn’t so sure about the thickness so he asked for more help.
- Once the sauce is thick enough he shaved some black truffle and added it to it along with some parsley.
- Once that done he moved to the interesting part, the ribeye steak, he’s going to cook it using a cast iron skillet to get that amazing caramelized crust on it. He started by rubbing it with a generous amount of salt and pepper, threw in some garlic, and a fair amount of butter. Once done, he let it rest so it doesn’t lose that flavorful juice. It’s really worth the wait.
- Now to cook the broccolini Lorenzo boiled it in hot water, stopped the cooking process using cold water, then he roasted the delicate mushrooms in pan and added the brocclini.
- Now the dishis done, he moved to presentation.
Frank, on the other hand, decided to slightly adjust Lorenzo recipe to make it more elegant
- First thing, he poked a few holes in a potato to let the steam escape so the skin doesn’t rupture, wrapped it foil and baked it in the oven. Once done, he sliced it in half, took the center out, but kept a little bit of wall. He mashed the potato, added a fair bit of sour cream, salt, pepper, a lot of cheddar cheese and scallions. He mixed everything well together and he scooped the mixture back in the potato halves.
- Frank used Coca-Cola to make a glaze, added soy sauce, garlic and ginger and let everything reduce slow and steady.
- The next step is to cook the steak, as usual he’s going to use a cast iron skillet, generous amount of salt and peeper, leave alone, let it cook. Once done, let it rest, don’t cut it right away!
- Boiled broccoli does always smell bad, tastes bad and get soft fast, so Frank decided to roast it to add a bit more flavor and depth to it, used some red pepper flakes soy sauce, garlic and ginger.
- Once everything ready he moved to presentation; the key is to make some high difference and prop things up in order to make some texture.
Frank underestimated Frank skills, but he looks like he’s handling himself very well! His dish turned up pretty tasty!
So who do you think really won, let us know!