Can I Turn Ryan Trahan Into A MasterChef?

Nick: Thanks to YouTube presents for sponsoring this video. This is my friend Ryan. Some people say he looks like Gordon Ramsay, but he certainly doesn't cook like him. But over the next 24 hours, I'm going to teach Ryan how to cook. I'll put him through an intense culinary boot camp, and at the end, he'll attempt to cook a perfect beef Wellington, one of the most challenging dishes in the world all by himself. Ryan: If you're watching this video right now, you're going to be a judge. So please, once you finish the video, go comment down

below and leave my Beef Wellington a rating out of ten. Nick: Apron on. If and when you deserve it, you'll earn a chef's coat just like this one. Before we start your official training, I'll need to run a few quick baseline tests to see where your skills are at. Ryan: Let's do it! Nick: First up, I want to check your knife skills. Please dice this onion. Ryan: Dice the onion like into dice shapes. This is how I do it. It's also how I cut apples. Is this wrong? What is that? You're underlining something aggressively. Speaker3:

Oh. Nick: Did you? Did you really just cut your finger? Ryan: Oh my God. Yeah. Cooking's hard. Cooking's hard. Nick: Second test. I'm going to taste your palate. Ryan: I have the palate of a five year old. Nick: In front of you are a variety of different broths that are the base and foundation of a lot of popular dishes. You know what a stock or a broth is? Yeah. Ryan: Like investment. Nick: You're going to go down the line. I just want you to simply tell me what they are. All right. Start right here. Ryan:

It's a little bit of potato. Nick: First one potato broth. Potato broth. Okay. Ryan: Mhm. Is that meatloaf? Nick: Try it again. Okay. Ryan: Chicken. Nick: Chicken on this one. Ryan: Chicken and rice. Oh my gosh I have no idea. I'm so bad at tasting things. Corn I don't know I don't know Nick. Nick: Best guess so far I would say. Really. Ryan: Yes. Okay. Mhm. This one's a little lighter. Beef with a hint of sweated onion. Nick: That was water. Let's move on. For our last baseline test I'm going to put on a blindfold.

Ryan: I can't see anything, and. Nick: I'm going to put on some headphones and play some loud music. Ryan: All right. Is this the test? Nick: Ryan, can you hear me? I'm going to hand you different pieces of kitchen equipment. You should be able to know what these are with no vision, no hearing, no nothing. Purely by feel. You ready? Ryan: I love it, let's do it. Nick: First item. Ryan: Okay, that's a skillet. Nick: I'll take that as an answer. It's a small fry pan. Good job. Ryan: Oh, yeah. Let's go. Oh, that's a

whisk. Nick: So far, this isn't so bad. Ryan: Is it? It's a skillet with holes in it. Why does it have holes? Oh, what are these called, uh, grabbers? Nick: I'm not going to give you credit for that last item. Ryan: What is that? What does that do? Oh, it's a can opener. Nick: From the baseline test. It is clear to me that we're starting from square one. I would even call it square zero. Ryan: Actually. Zero. Zero. Nick: I'm not even sure he knows how to boil water. Ryan: Guys, come on. Nick: I got

one more test for you. Ryan: Okay. Nick: Ryan, what is this? Ryan: It's a knife. Nick: Wrong again. What? That right there is your knife. That's your brand new chef's knife. Ryan: Are you serious. Nick: With that right there. And the skills I'm about to teach you, you're going to be able to do anything. In the kitchen, right? I'm telling you right now. Ryan: Thank you. Nick: Now, are you ready? Ryan: I'm ready. Nick: I'm gonna try that again. Are you ready? Ryan: Yes, chef. Nick: The way your training will work is very simple for

me to feel like you're actually ready to cook that beef Wellington, you'll need to earn six different badges, each of which represents a very important culinary skill. Ryan: That makes total sense. I'm excited to hopefully earn them from you. Nick: First, we'll sharpen your knife skills with your brand new knife. The proper way to hold a chef's knife. Your pointer finger and your thumb. You'll wrap around the base of the blade of the knife. Your other three fingers will wrap around the handle just like that. It gives you that full control, and it kind of

makes it an extension of your arm. You're not chopping so much like this, okay, even though it sounds like that's what a knife does, you're moving forward in a nice rhythm. You need to be able to do this with your eyes closed. Ryan: Wow. Nick: The first ever skill that I learned at a restaurant was chopping chives, and it's one of the most difficult things to chop properly. But if you can learn chives, you can learn anything. Ryan: All right. Just diving right in. Nick: That's fine. And your baseline testing. I noticed that you were

exposing your fingers. You even cut yourself. Ryan: I cut myself a little bit. Nick: You need to use something I call the claw method. Make a claw on the cutting board like you're a dinosaur. Ryan: Oh, you. Nick: Pretend you're a dinosaur sometimes anyways, right? Ryan: Yeah, I've. Nick: Seen you do it. Ryan: I do that in private. Nick: So pretend you have that claw like a dinosaur. Okay? Okay. That's how you're gonna hold the food. Your finger serves as a guide for the blade. And so what that's going to do is make sure you

don't get cut as I go. I'm using the claw method on this side. I'm going to get that rhythm down right. And all I need to do is I just need to start going forward and look how small they're going to chop. And as you go, you can start moving faster and faster and faster. And you're going to be able to do this by later, okay. I promise! Ryan: I'm gonna be able to do that? Nick: You are. If you can chop these, you can chop anything. Ryan: Okay. Nick: Put this on your left hand.

You can't cut through that. You can feel fully comfortable knowing you won't chop that finger. Now I want you to hold the knife like I showed you. And try to show me that rhythm. Ryan: All right. Index finger, thumb wrap around. And it's all about the rhythm. It feels really good. Nick: But just again, get the flow down. Ryan: Okay. Yeah. More flow, more rhythm. Nick: Me and Ryan have rhythm. Ryan: We do. Nick: I want you to practice with those gloves. Using your fingers as a guide. Pretend you're cutting your way down something. Okay,

start over here and move your way. This way until Ryan can get from this side of the board all the way down to the other, without chopping off his finger or getting out of position. We can't move on. You're very stiff and tense. Okay, loosen up a little bit. Let your arms go a little more limp. Oh, so you're cutting your pinky there? You would have just cut your finger. Cut my. Ryan: Pinky? If I didn't have these on, my pinky would be cut off. Nick: You would have just cut your pinky off. You see

what I'm saying? Start from the top. Let's go through the checklist. What do we have? Ryan: I've got my claw. I've got my knife in position with my index finger and my thumb on the blade. My three fingers are wrapping around. And now rhythm. Nick: Chop a little faster. That's perfect. It actually looks better when you chop faster. So you're getting more comfortable. You got the rhythm down, right? I think you're ready for this. Grip the chives from the front. And you just want to make sure you're lifting high up enough each time that you

can cut off some of the chives. The goal is to make some nice small chives like I made here. Remember, Ryan, all of this is going to earn you this patch. Ryan: I want that patch so bad. Nick: Go ahead. Ryan: Yes, chef. Nick: Now bring those chives in. Come on. Nice, nice. You need a little bit more distance. Pull it further back and further forward. Ryan has not cooked at all before. And look what he's doing right now. Ryan: This is so fun. Nick: These are pretty good chive cuts, Ryan. Ryan: That's the best

thing I've done. Nick: Now we need to learn how to cheat your hand slowly back. Ryan: Yeah. I was so tense on the chives I didn't have any ability to move. Nick: So watch my fingers when I go. Okay, I'm going one finger at a time. Ryan: Ah, see I see okay, I'm kind of. Nick: Inch worming all the way back. Let's start from the top here and inchworm those fingers back. Nice. Nice. Look at Ryan. Go guys. Keep pinching back. You can be slow if you need to be slow. Just try to get those

nice chopped chives. You can do chives. You can do anything dude. Look at that. Ryan: I mean are those good. Nick: I can only really find maybe like 3 or 4 long chives. The rest look fantastic. Do you feel ready for the final test to get the badge? Ryan: Nick, I wouldn't lie to you. I'm ready. Nick: To successfully earn the knife skills badge. You're going to need to do three different skills in ten minutes. Break down this chicken, segment this orange, and chop this cucumber. I'm going to demonstrate. First you're going to watch. If

you can do it and you do it properly you get the knife skills badge. Ryan: Awesome. Let's do it. Nick: Give me that. All right. Watch carefully because I'm only going to do this once. Chicken. Lay it in front of you like that. You're really cutting through all the joints. Okay. First thing is you're going to cut right in here and you're going to break out both of the legs. Whoa! See how the bone pops out? Yeah. Go inside where that bone popped out. Ryan: Crunch. Oh my. Nick: Gosh. Feel right in the middle where

the joint is once you find it. Drum thigh boom boom. That's two so far. Ryan: We're moving so quickly Nick. Nick: Same thing on the other side. Now we got the wings. Easiest way to do this. Hold the bird up by the wings. Cut all the way around. Boom. Look at that. Ryan: There's the wing. That's the wing. Same thing. Nick: Again. Is this crazy? Ryan: It's. I can't believe I'm gonna try to do it. No, you are going to do it. I'm gonna do it. Nick: Cut all the way through. Wing, wing. Thigh, thigh.

Drum, drum. Now we just got the bird left with the breasts. You really just want to cut through the middle. Be careful, but run the knife as close as you can to the bones of the chicken. And from there we get a nice chicken breast. Other side. Same thing. Cut as close as you can to the actual chicken carcass. Two breasts, two thighs, two drums and two wings. That's how you break down a chicken. Next one is segmenting an orange. This one quite simple. Turn the orange on its side. Chop off the top. Chop off

the bottom. Cut around the edge of the orange. You're going to go all the way around the whole orange. And then over a bowl, follow those little white lines coming with the knife on each side. Boom. Whoa. And the final step? You'll be tight on time at this point is chopping along cucumber. So with this cucumber, I'm only going to make you chop half. I'll chop one half, you'll chop the other later. We just want to get nice, thin, consistent slices of cucumber as we go all the way down. And again, you're going to be

running tight on time at this point, but you just need to make sure that you keep going, going, going, going, going and get those nice fast slices of cucumber. And as long as they're generally the same size all the way, you'll be good. Your ten minutes starts. Now go go, go. Ryan: Chicken. I don't know, I don't know. Nick: You don't have to be so gentle with him. Break it open. Okay. Ryan: I don't remember, really. There it is. There it is. Okay, so I cut off the leg. Nick: Boom! Pull that away. Find the

joint. Find the joint. Boom! Right there. There it is. Thigh drum. Break it out, break it out! You got it like a pro chef right now. Come on. Slice all the way through. Beautiful. Another drum, another thigh. Those are done. Two minutes gone. Ryan. Come on. Ryan: Two minutes? Nick: Two minutes gone. Ryan: So I just. Started. Oh my gosh. Nick: There you go Ryan. Now the hardest part. Flip it over. Time for the breasts okay. Ryan: All right. Nick: You got this. Seven minutes and 22 seconds left Ryan. Oh my gosh. All the way

down. Beautiful beautiful beautiful. Yes. Oh my God, there's a breast. Ryan: Heart is racing right now, Nick. Not the best. Nick: Breast I've seen. Okay. Chicken done. Get that out of the way. Ryan: Chicken. Okay. Nick: Go go go, orange. Ryan: Chop off the top. Nick: This is gonna be tight on time. Ryan: Oh my gosh. Come on. All right, there's that. Nick: Okay. You need to move a little faster, though. Slowly shimmy it all the way around. The Orange Claw method is looking fantastic. Ryan: Oh, now I don't know it. I'm kind of panicking.

I don't really know what to do here. Oh, man, this is tougher than it looks. You made it look so easy. Nick: One. There's one, there's one. Come on. Ryan, three minutes and 35 seconds. Ryan: Are you. Serious? Nick: Make sure you get all of that orange. Ryan: I really want as much of the orange as I can. Drop it in the bucket. I mean, is that I don't know. Let me check the orange. You missed one, I missed one, yeah. Oh, my gosh, it's a hard one. Nick: But get that one. Ryan: It's really

thin. That's a. Nick: Thin one. But that's fine. It's a thin. That's how it was. Good. One minute and 32 seconds left. Ryan. Let's go get the rhythm. Get the rhythm. Rhythm all the way down the cutting board. Just like we practiced. Shimmy your fingers slowly. Less than one minute to go. Cut a little bit faster. Ryan: Gosh, I can't go any faster, Nick. Oh, I'm shaking. I'm literally shaking. That's not good with a knife. Come on. Okay. Come on. Relax, relax. 30 30s. This cucumber is. Nick: Massive. Give those pieces away. Shift those pieces

away. Keep it clean for you. Ryan: Oh I'm panicking. Ten. Nine. Nick: Eight. Seven. Faster. Six, five. How do I do this? Four. Three. Two. One. Hands up! Ryan: Oh my gosh, Ryan. Nick: You did it. Ryan: I did it. Yes. My first badge. Nick: Knife skills. Badge complete. We're gonna put that bad boy right there. Next up is the seasoning badge. And after this, you'll be able to make better tasting food for the rest of your life. Ryan: That's a pretty good deal. Nick: What I have here is three basic sections of seasoning. Ryan:

These are. Seasonings? Nick: Seasoning your food. It means putting all of these different things into it to make it taste right. All of these things have a different type of flavor. In one section, I have some of the different ways you can get acidity things like citrus or vinegar or pickles. Ryan: Oh, I don't like pickles. Nick: Another section I have different types of fats. Butter, cream. You can use olive oil. The final section different salty things. Parmesan cheese. There's anchovies. There's soy sauce. You can get salt from a lot of different sauces. Aside from

just sea salt. Ryan: I'm not gonna put anchovies on my French fries. Who's with me? Nick: Funny you say French fries. These are French fries that I ordered with no salt. Salt? These French fries to a level that tastes right. Ryan: All right. Can I just sample one just to go ahead. Nick: Confirm that there's no salt on them. Mhm. Ryan: Yeah. There's no salt on that. Can you help me open this. Nick: There is a technique when it comes to seasoning. I want to see what you do right off the bat and it'll help

correct you if you need it. Ryan: Oh boy. I saw that on the internet. Nick: You want a seasoned from nice and high up. That way it all spreads evenly down. Take a little bit more. Don't just use these two fingers. Use your whole hand. That's what you have these fingers for. Grab a nice amount and just season from high up and look how it's spreading out. Now try that. It feels better, right? Ryan: That feels way better. Should I, should I try a fry? Nick: I mean, yeah, get us there. Taste as you go.

Ryan: That's a game changer. Yeah, maybe a little bit more. Nick: I think so too. Ryan: I feel good about that. Nick: Good work. Ryan: Thank you. Nick: But that's just the start. In front of us is a soup. I made this soup last night. It is a butternut squash soup. Ryan: Wow, it smells really good. But the thing. Nick: Is, this soup is missing that balance. It's missing some fat, it's missing some acidity, and it's missing some salt. Oh, no. I need you to play with all these different ingredients that you have around you

figure out how to balance this perfectly. Ryan: I've never even had butternut soup. Oh, because. Nick: You're scared of vegetables? Yes. Yeah, I forgot about that. You have a ton of different ingredients around you. Some of them are wrong. You shouldn't add them. Some of them are right, and you should. I can give you pointers along the way, but you need to figure out how to season this soup to perfection. Be a scientist. Make some combinations on the side and see if it works. You work on this for a little bit on your own. You

call me when you're done. Ryan: All right, we'll do. I'm gonna do a tiny soup off to the side so I can experiment with some different flavors. The most obvious thing is we need some salt that might be too high. That's already better. Maybe a little bit of lemon. I don't know about that. Let's try another combination. I'm not touching the anchovies. I'm not putting that even anywhere close to the soup. Ooh, that just looks like it belongs in the soup. This is just a really great alternative way to get salt. That's what I'm learning

here. But I've never thought of using cheese instead of salt. That's fun. I kind of just went straight for the main soup. That's kind of risky. Melted butter going into my tiny soup. So the ingredients are salt, butter and parmesan cheese. How are you tasting? Pretty good man. Honestly, I don't know what to do next. Let's see. Uh. Not oil. I don't know why. I just don't trust that citrus belongs in this soup. Vinegar or whatever. Oh, that smells good. A little bit of soy sauce. Give it a little pop. Nick's gonna be proud of

me. Oh, that's so good. Mhm. The soy sauce did a lot. I kind of expected it to taste weird afterwards, but it tastes good. All right. I'm gonna put all these ingredients in the main soup. And if my taste buds don't lie, this should be pretty good. But also, I kind of failed that taste test earlier, so I'm a little concerned. I feel good, I feel good, I feel like it's better. Nick: Ideally, I'd be hoping for a bit of butter, some sort of touch of acidity, probably a little bit of extra salt. Would have

needed just a touch more, which you can get from regular salt or even soy sauce does work. And then I think parmesan cheese is a great bet to finish off a soup kind of makes it a little bit more velvety and creamy. You could have put a little bit of olive oil in there, I think, like a nice splash of olive oil always looks nice in a soup. And I would say that's about it. It smells good. Ryan: Okay. Yeah. It's good. Okay. It's good. Nick: It could use a little splash of cream because I

didn't purposely put quite enough cream in there. I see. I think that probably we could do with just a touch extra salt. I think the acidity level is pretty good overall, but we can add just a touch more vinegar. You can see already the color is even going to change a little bit, right? Ryan: It looks good. Nick: And then the last thing that I would add is a little bit of black pepper, which was sort of a test. I was hoping you'd maybe ask me for some pepper because salt and pepper, you know. Yeah,

sometimes that's a good move. Ryan: So should every dish have all three seasoning styles? Nick: Food needs some balance of salt, fat and acidity, and all three of those things are really important. What's your favorite food? It's a burger. Okay. What would you put on? Ryan: I say, hey, can I get a double meat? Double cheese with only ketchup? Nick: Okay, we can work with that. Where's the fat? The cheese. The cheese. Ryan: And, uh, the the the meat. So there's. Nick: The fat. Okay. Where's the acidity? Ryan: The ketchup. Nick: The ketchup. Exactly. Super

acidic. It's the tomatoes, which are really acidic. And vinegar. And all sorts of spices and seasonings. Right. Where's the salt? Ryan: It's got to be on the on the patty. Right. Nick: The salt and pepper. The patties. And then there's certainly salt in the ketchup as well. Yeah. So that has a perfect balance of all those different things. And that's one of the reasons that it tastes so good. To earn the seasoning badge, Ryan needs to pass one final test. Are you ready? Yes, chef. The final test. I need you to taste this. It is

a chicken biryani. Have you had this before? Ryan: Never. Nick: It's a delicious Indian rice dish. One of my favorites. Taste it. Tell me what it needs. Ryan: All right, well, I gotta get a little bit of everything here. Mhm. It's packed with flavor. It's got the cashews. It's probably got butter I think the fats covered peppers. That's good. There's onion. I recently started eating onions. Makes me feel like a big boy. It's a little spicy which. Nick: Is another dimension of flavor. Ryan: It's a dimension of flavor. It's like kind of salty. Is this

a trick question? Nick: It is a trick question. It's a perfect biryani. Ryan's getting good. I gave him one of the most flavor packed complex dishes that I could really think of, but also one that's one of my favorites. And he actually had really good commentary on it. Ryan: You can bring a horse to water. Nick: What's this saying? Ryan: You're teaching me how to fish. That's the that's the phrase you can give a man a fish or you can. Nick: The next one is searing. This is an important one. You can't mess this up.

You know why? Why in front of you is a perfect, beautiful filet mignon. I'm throwing you in the deep end with a very expensive steak. Ryan: Oh, how much is that? Nick: You need to be focused and confident when you cook this, okay? Because if you mess this up, we're done, and you won't get the batch. Ryan: Dude, I cannot go home like this. Nick: First things first. Do you know how to season a steak? Ryan: Yeah, I cook steak. I'll send you a picture of my last one. Nick: How was it? Ryan: It actually

looked really bad. It was pretty much gray. I'll send you a picture. This is the picture. Nick: Well, why don't we make this one better? Go ahead, season it up. Don't do that. Oh, why would you drop it from my house? I just said, throwing. Ryan: The chicken around. First things first. We're gonna get some salt from the top level. Nick: Beautiful. Ryan came into this kitchen today. Terrible. He didn't know anything. In fact, I almost cancelled the whole video. You didn't. Ryan: Say that. That's crazy. What the heck? I've got a nice layer of

salt and pepper here on the top of the filet mignon. And now I'm actually gonna roll it around on the sides. Nick: Ryan's killing it right now. Ryan: I'm kind of paving my own way in the cooking industry. Nick: This is fantastic. And you added the perfect amount. Ryan: Awesome. Yeah. Nick: So usually cast iron pan. It's thick. It's consistent. That's important. Fire up the heat. Ryan: All right. Nick: The key when cooking a steak and when searing a lot of different things is being comfortable in front of the burner. Don't be scared of it.

Don't be scared. Got it. Oil. Throw it in there right away and let it start heating up. Good. You said you have trouble getting a sear at home, right? Yeah. The biggest difference between a pro chef cooking a steak and somebody at home who's just cooking for fun is really, most of the time, heat. And that their pan is not hot enough. And see the smoke. Oh, yeah. Do you see the smoke? Ryan: Yeah. It's smoking. Nick: Okay. When it barely starts to smoke like that, that's when I turn down the oil just a bit.

The oil has reached its smoke point. It's nice and hot. It's ready to go. Ryan: Is this olive oil? No. Nick: Olive oil is going to burn too fast. We need to use an oil that has a higher smoke point. Ryan: I was using olive oil. Nick: You can use vegetable, canola. Ryan: Avocado oil. Nick: That's great. Stop using olive oil. Okay I will. Okay. Grab the stake when we place it in. Place it away from us. You're going to get a little bit of spatter of oil. You got to be tough. Okay. Hold the

stake down. Press it down a little bit at the start to make sure it gets nice contact with the pan. Okay. And if you need to, you can back away and use the top of this to push it down a little bit. Go ahead three. Ryan: Two one. Nick: Look at that. That's a proper sear. Are you getting spat on a little bit? I got spat on. Did it hurt a little bit? Ryan: Yeah it did. Nick: Put it back there for a sec. See if you can tough it out. You okay? Oh, I'm. Ryan:

All right, Nick. Do I look tough? Yeah. Nick: You look really tough. See? But think about it, right. If you leave your arm right there, right, it's not gonna hurt you. It's not. It might be a little bit of a pinch. Ryan: A little bit pinch here and there. Nick: Poke a little needle. Yeah. It's not bad, right? Ryan: It's not bad at all. Nick: Just gently. Just kind of hang out there for a second with your hand. Okay. Ryan: Does it hurt? Can I take my hand out? Yeah. Nick: You can. The reason we

push the stake down at the start there is because pushing it down and really giving it that nice even contact across the pan is what's going to help you get that crust. Your steak that you showed me the photo of was probably sitting up like this, and you basically kind of steamed it. Yeah, that's why it's great. Ryan: I did steam it, didn't I? Nick: The key here now is patience. Watch from the side. If you can see down here. Can you see that little line there where it's starting to get a crust? You see

the golden part? Ryan: I've never seen that before. Never on my steaks. Nick: Okay. Yeah. So look. But how simple was this? We didn't use any magic. We just started with hot oil, and we're being patient. Now turn down your flame. And what that's gonna do is it's going to let it slowly cook, almost kind of dry it out on the bottom there to get a little bit of a crust. Ryan: So we start off hot. Yes. For the crust. Yeah. Nick: Boom. Hot crust right away. Ryan: But then to actually cook the steak a

little bit lower heat. Nick: Turn it down. Because otherwise we're going to burn the crust and it slowly will start to cook up the steak. I see. Now when you're trying to get a crust on something like a steak, when it's ready to flip and when it has the proper crust, if you've cooked it properly, it will release from the pan and it will let you flip it over easily if you're forcing it off and yanking it off there and it's stuck, You haven't given it enough heat. You haven't put enough oil. You've done something

wrong. Give that a little wiggle on the pan. See if it's ready. Ryan: Oh, it's ready. Nick: It slides around like a hockey puck. Ryan: It does. Nick: Now flip it away from you. Let's see the crust. Ryan: Oh. Nick: Okay. You flipped it towards you. But otherwise that was good. Ryan: I cannot believe I'm involved in this steak at all. It looks so good. Dude, that is sick. I've literally never had a crust on my steak before. Nick: That's your crust. Ryan: What's up? Crust? Nick: You're doing this side by yourself. Don't let it

burn. Get a crust. Come on. I'm not helping you with this part. Ryan: Yeah, so I'm pretty much gonna lower the heat now. So much of cooking is patience. All right, well, this is the biggest moment of my week, and Nick's on his phone. Nick: You tell me when you feel like you got your crust. Ryan: I think I got my crust. Nick: Let's see what they think. The next step is very important. Butter basting. Butter basting is going to give it flavor and cook it the rest of the way through. Drop in the stick

of butter okay. Go ahead and move that around with the tongs. Get it nice and melted. Look at that foam I love it. You ever seen anything like that? Ryan: I've never seen foam in this way. Nick: Turn the heat all the way down. Are you going to burn the butter and then throw in the rest of your aromatics? Boom! Throw in those herbs. Good. And now just go ahead and squeeze that whole lemon over it. Ryan: Ooh, it smells good. Good job. Nick: Show us how to butter bass. Ryan. Ryan: This is one of

the few things I've kind of done before. Nick: Great. Nice. You're kind of in an awkward position. Yeah. Remember when I said stay relaxed? Yeah. Don't be awkward. So let me show you. Let me show you. Ready? You know the saying, work smarter, not harder. Right? Yes. We're just going to simply take this. Tilt it in the middle here. Oh, and then. Look, I don't even have to hold anything up. I don't even have to look. Ryan: Now you're just showing off. Nick: Try that out. But again, don't stand in an awkward angle. I was

standing. Ryan: I was standing awkward. Stand like this. Nick: Okay. Butter. Baste that thing. Ryan. Ryan: Look, I'm not even looking. Nick: Hold the spoon. More normal. Hold the spoon like a normal person. Okay. And go like that. That's how you butter base. Get those frothy bubbles, Ryan. Ryan: Look at those frothy bubbles. Nick: But be a little more flush with the pan when you come in each time, okay? Get all the butter. Get the whole spoon coated. Don't worry about those spatters. Does it hurt a little bit? It hurts a little. It hurts a

little bit. Are you okay? Ryan: Yeah, I'm all right. Nick: Yes you are. But with the shape of the pen. Good job. Ryan. Ryan: Yeah. I'm gonna look away now. Nick: Okay. Look away, look away. I'm not even looking. The last thing is sort of the hardest part. Okay? Knowing when the steak is done. Do you have any idea how to figure that out? Ryan: I normally just set a timer. Six minutes. Nick: You just set a six minute timer flat when you bake a steak? Yeah, for any kind of steak, that's what you do.

Ryan: Yeah. Do you have a heat thermometer or a meat thermometer? Nick: Yes. By now, with a steak, I can tell when it's done by pinching it. Really? And I can feel the edges, or I can poke the top of it. And I have a pretty good sense of when it's done. I'm not expecting you to learn that on day one. You can use this. Okay. For a medium steak, we're looking for between 140-145 Fahrenheit. Test that bad boy out. Let's see where we are. All right. You want it right in the center. No, no,

no. Why are you pointing it away? Ryan: I don't. Nick: Know. Go right here in this angle. 144.3. Just to show you guys we're not messing around here. Legitimately. I don't know how you nailed that on your first go. I have five more steaks back there. Ryan: Oh, just in case I messed up. Nick: Yes, I had five more steaks back there, and I was gonna make you redo it every time. This is the moment of truth right here, where it better be perfectly cooked or Ryan will cook another steak. Ryan: Oh. That's awesome. Nick:

Okay, I'm excited because it's nice and pink and medium. I'm not excited with how you cut it. What do you. Ryan: Mean? What do you. Nick: Mean? What do you mean? Ryan: Can you not see whether or not it's medium or not? Nick: I'm just gonna let the people judge here. Ryan. Ryan. I got the searing badge. Ryan: That's awesome. Nick: Save one half, because later, your last badge you have to get is the plating badge. So let's save the good half. You can eat the other half. Go ahead. Ryan: Mhm. I know we're only

halfway done, but I feel like I've become almost a master chef so far. Probably not. You've got. Nick: Three badges. You need three more. The next one. Ryan: Sauce the source badge. Nick: Sauce is important. Think about it. What are chicken nuggets without a dipping sauce. Ryan: Amen. Nick: We're going to start off with a simple exercise that kind of combines a lot of things we've already learned today into one. So in front of you I have three very common sauces. First pesto, second ranch, third chick file. Each of these sauces here has just five

ingredients. You need to tell me at least three out of the five ingredients in each one, to move forward to the challenge that gets you the badge. Start with this one. Move your way down. Ryan: Pesto might be kind of difficult. Nick: Just slow down. Think. Taste. Mhm. Ryan: Mhm. That's ah so good. Olive oil. That's correct. Are you serious. Yes. What. Nick: How did you know that? I did not think you'd guess that one first. I don't know how you guessed that one. Ryan: Lemon. No cheese. Nick: What kind? Ryan: Mozzarella. No. Parmesan. Nick:

Mhm. That's two. That's two. What's the green? Where do you think the green comes from? Ryan: Avocado. Are you laughing because I got it right. Nick: No. Ryan: Okay. Celery. Nick: Why don't we steer away from that. Try to think of what other ingredients might be in there. Ryan: Don't tell me. Broccoli. Nick: It's not broccoli. Okay, you got the cheese? You got the olive oil. Ryan: Butter? No, I've got it. Garlic? Nick: Yes. Ryan. How did you get that? Ryan: I just needed time. Nick: That was amazing. Ryan: Thank you. Nick: Dude. Come on,

keep going. Ryan: All right, so this is ranch vinegar. No. Okay, taste it again. Nick: Okay. Do you like ranch? Ryan: Yeah, I like ranch, especially with pizza. But you have. Nick: No idea what's in it. Really? No. What are you getting? What are you getting? Think think think. Ryan: Mhm. Like, it is kind of a little bit sour. Sour cream. Nick: You're so close. Ryan: Buttermilk. Nick: He's turning into a master chef Ryan. That's one. Ryan: Okay. Nick: Keep going. Ryan: Well the problem with buttermilk is that it takes out two of my guesses.

Nick: Think about what the base might be. Ryan: Uh, the base. Nick: The base that makes it nice and thick and creamy. Ryan: Um. Cream? No. Whipping cream? No. Mayonnaise. Nick: Yes. Ryan. Come on. Ryan. Ryan: Oh my gosh. Okay. Buttermilk mayonnaise and avocado tartar sauce. Nick: That's just a different sauce. That's a totally different sauce. Ryan: Oregano. No, but. Nick: You're getting closer. Ryan: Herbs. Nick: I'll accept herbs. Ryan: Let's go. Nick: Herbs. Last source, chick fil A source. Then we move on to the final test. This one's a little tricky. Ryan: Honey mustard.

Barbecue sauce. What? Nick: Can you separate those out a little bit for me, honey? You're guessing. Honey? Yeah. How did you know that already? Ryan: I just taste honey mustard in there. Nick: Honey and mustard. Mhm. Those are both correct. That's. Oh that's incredible. I thought this would be the hardest one for you. And the third one you said barbecue sauce. Yeah. You just nailed all three like right out of the gate on that. How did you do that? Ryan: I don't. Even know what's happening up here right. Nick: Now. I'm gonna challenge you, Ryan.

Okay, I'm going off script here. You got to get the last two. Get the last two. Ryan. Mhm. Ryan: Mayo. Nick: Yes. Ryan I know you can do this. Orange. Close. Ryan: Lemon. That's wrong. Are you serious? I got all lemon juice. Nick: Lemon juice? I thought this was gonna be a train wreck. Ryan: I always thought these were actual single ingredient things. Like, I thought ranch was just ranch. Nick: You thought pesto was just a. I thought that. Ryan: Was just pesto. Like some sort of vegetable. I'm gonna pretend. Nick: I just didn't hear,

like, any of the last minute of what you said. You didn't get this yet. You're about to do the challenge that could get you this. Okay. Oftentimes when you create a sauce, you want to build off of other flavors that you've already gotten earlier. All that steak, it let off, all those delicious flavors. There's all sorts of delicious bits in there from the garlic, from the herbs, from the butter, from the steak, from the oil. We're going to use that to build the sauce. Okay. Makes sense. All right. Turn it up. Boom. While this is

getting nice and hot, pull out all of those old aromatics. We don't need that. We've already gotten the flavor out of it. This right here. Any guess what that is? Ryan: Uh, onion. Carrots. Celery. Nick: Exactly. It's called mirepoix. Ryan: Mirepoix. Nick: For whatever reason, some French chefs a long time ago figured out that this gave the perfect all around flavor for the base of a broth, which you use for a sauce. So put those in there. Ryan: I love that. Nick: Sizzle. Now mix those up. What are we doing right now? Ryan: We're kind

of just caramelizing the vegetables. Nick: We're softening them. We're getting out all the flavor. No, you're right, we're going to caramelize them a little bit. We're going to get out the flavor. We're gonna sweat them, soften them. Another thing we want to do when we're cooking, We want to build all that seasoning. We don't want to just throw in salt at the end. We want to do it as we go. Beautiful, Ryan. Good job. Now, are you ready for it to get intense. Ryan: I guess. Whoa. Nick: We're gonna make a red wine reduction. You've

probably had a red wine sauce with a steak at dinner. We're basically making a steak sauce. Okay, you're gonna make something like this for the Wellington two, by the way. In fact, if you want. If this one's good enough, maybe I'll let you save this one and use this one for the Wellington tomorrow. Ryan: Oh, okay. Nick: What do you think about that? Ryan: Yeah, the stakes are high. Nick: Be careful here. Dump in some of that wine. Nice. Big splash. Good. You need to stand back when we do this. Okay, so stand back. Lean

back. What are you gonna do? Take this? You're gonna do it. I'm gonna do it. Take this. When I say go, pull the pin back and then tilt it. Go ahead, tilt it. Oh my gosh. Good job. Ryan, what do I do? Ryan: It's on fire. Nick: Oh, that was perfect. That was good. Ryan: Nick, it's on fire. Nick: Just give it a little shake, okay? It's gone. Good job, good job. Ryan: Ha! That happens in kitchens. Yeah. Nick: What did you call the beef broth earlier? Ryan: I thought it was potatoes. Nick: I think

you did. Yeah. You're gonna add some potato broth into there. All right, go ahead. See how everything we've learned today is kind of coming together at really different times? Ryan: Yeah, it really is. Nick: Isn't that interesting? We're using beef stock because we're gonna pair this with beef, and now we're just gonna let that reduce. Can you guess what reduce means? Ryan: Evaporate the liquid. Nick: Perfect. Evaporate the water. You're taking out the water to thicken up the sauce. You're surprising me, Ryan. Ryan: What can I say? Butter? Yes. How much? Nick: Add a few

cubes in and use this rubber whisk to start mixing that around. Can you explain to me why we're using a rubber whisk right now? Instead of a metal one? Ryan: The metal would maybe burn. Nick: Try again. Ryan: Would it scratch the pan? Exactly. I did it again, turning the heat off. Nick: That's it. Do you mean that's it? That's the sauce. Ryan: I just made sauce. Nick: Pour that off into here. We got to strain your sauce. I'll hold this for you. Do not spill on my cutting board. Ryan: Got it? Yes. Here we

go. Nick: Check out our sauce. Ryan: Wow. That's nice. Is it good? Nick: That's good. Ryan: Yeah. Mhm. Nick: Oh I'm the sauce man. At this stage in the process you have four out of the six badges. What are you feeling? Ryan: I feel like I've learned a lot, but I still have no idea how to make a beef Wellington. I'm guessing I'm gonna have to bake this stuff. Nick: Yes, a beef Wellington does require baking and baking badge. Ryan: Baking badge. Alliteration. I love pigs in a blanket. Nick: I figured you do. Especially because

I know you do eat like a five year old in all the intensity and all the new ingredients and all the different things, I wanted to have something familiar for you. The only problem is they're not baked. You got to bake them. Ryan: I have to bake them. Nick: And they need to be perfect golden brown or we're doing it again. Ryan: I can do this. Nick. Nick: Ryan, bring this to the oven. Ryan: Get a good look, because they're about to be golden. Nick: While that's in the oven, we're going to play a little

multiple choice game. It's going to have some common baking trivia that you need to know. If you're going to be a master chef, you guys can play as well. I'm gonna ask you five questions. You need to get four, right? Otherwise I'm going to get rid of those ones in the oven. You're going to make them from scratch. Deal. Ryan: Deal. Nick: Question one what is the main ingredient in cookies? A flour b butter sea sugar or de eggs. What's the answer, Ryan? Ryan: Flour. Ding ding ding. Yes! Oh, my gosh. Nick: Were you nervous?

Ryan: Yes. I thought you were gonna say. Ding ding ding. Wrong. Nick: Question two. What is the ingredient that makes bread rise? One sugar, two yeast three water. Four eggs. Ryan: Yeast. Nick: Nice. Good job. Ryan, I'm gonna crank up the heat on these questions now. Oh. Question three. What gives bagels their chewy texture a boiling before baking B baking soda c adding eggs or d cooling rapidly? Ryan: This is a tough one. I'm gonna say boiling before baking. How did you know that I didn't? Are you serious? Yes. Nick: That's right. Wow. Ryan: I

didn't even know you could boil bagels. Nick: Question four. What is another name for powdered sugar? A granulated sugar b confectioner's sugar c caster sugar D Demerara sugar. Ryan: Confection is like candy. I'm gonna say demerara. No, it. Nick: Was be confectioners sugar. You've gotten three, right? You've gotten one wrong. One question left. You don't get this right. Totally serious. You're making the pigs in a blanket from scratch. Question five why do some baking recipes call for unsalted butter? A to reduce fat content, b to improve texture, c to control the amount of salt in

the recipe, or D to make the butter last longer. Ryan: This is tough. Nick: You gotta think, buddy. Ryan: Okay, it makes total sense why having salted butter could make the dish too salty. The only other one that I'm really considering is controlling the texture. I just feel like salt isn't going to affect the texture that much. I'm gonna go with controlling the salt content. Oh yes. I was actually so nervous. I'm pretty happy with that. Oh, I should probably. Nick: I wasn't gonna tell him. Ryan: But yeah, they look pretty good to me. I

would consider this golden and brown. Yeah. What do we think? Okay. Nick: So lessons learned here. You should have gone and rotated that a couple times while it was baking. Just store that up here for tomorrow. But otherwise that is a perfectly golden brown pig in a blanket. Ryan: That's awesome. I mean, I was a little distracted with the questions you were hammering me with, but. Nick: My last test here. Ryan: Are hot. Nick: Oh, man. Ryan: Oh. Oh, hot. Nick: It's really hot. Oh. Ryan: Let's go. The baker bag. Nick: Maybe you got lucky,

but the important thing is you got the bag. Ryan: I got the badge. Nick: Guys, do you feel like you're ready for the Wellington yet? Ryan: No. Nick: And that makes sense because you have one more batch to earn the plating badge. You can't make a perfect Wellington and then not know how to present it. What do you know about plating? Lay it all out there for me. Ryan: Um, you're going to want to grab a plate. That's it. Yeah. Nick: That's it. Similar to seasoning. There's kind of a right answer somewhere. But at the

same time, a plate is a canvas. You're the artist. You're going to plate the food however you want to plate the food. We've got a half a filet mignon to try to get over your fear of vegetables. I've added some green beans and of course, your incredible sauce. Paint away. Ryan: Are you serious? Nick: Yeah. You're an artist. Ryan: I put the filet mignon down first. It's the forefront of the meal I don't want them to touch because I'm probably not going to eat the green beans. Okay, so they're gonna be over there just for

some symmetry. I don't want to just pour this on the meat. I think I'm gonna pour it down the middle. Nick: Kind of looks like a professional plate. Ryan: What are you saying? You're whispering in my ear. I think that's it. I think I'm done. This looks like. Nick: A five star dish. Ryan: Shut up. Nick: What do you think? Ryan: I'm happy with it. This is the best thing I've ever made. Nick: This is a very well plated dish. Like we said at the start of the video, you're the judges. I'm gonna let them

decide. If you earn that last batch, I'm gonna post this photo on YouTube community, and we're going to see what they say. Ryan: Oh, can I just ask someone to comment real quick? Hey, dad, do you mind doing me a favor? Yeah. Just go to Nick to Giovanni's community post he just posted and just leave a comment saying it looks amazing. The results are in. What? Nick: Ready? Ryan: Oh, a thousand comments. Nick: Before we get to all the positives, let's read a few negative ones first. Ryan: Oh, man, can't be the only one that

thought he plated this on a tortilla. Come on. Nick: Plus 99 missed calls from Gordon Ramsay. Ryan: I think that's a compliment. Nick: I think that's not a compliment. Ryan: Oh, where's the rest of it? I ate the other half. Okay, the plate. Nick: Itself is very nice, but the plating is a little basic. Ryan: I think that's fair. Nick: The plating is nice and clean. Hey, guys, it's the rat. He made it. Ryan: Is that a reference to Ratatouille? All right, I'll take that. That's good. So magnificent. That feels really good. The best. Very

minimalistic, but I still like it a lot. Nick: Ryan. I think you know what this means. Close your eyes. Ryan: Oh, gosh. Nick: Sorry. Ryan: The final badge. Wow, Ryan, you're so handsome. I feel like I learned so much today. You learn. Nick: Knife skills. Seasoning, searing sauces, baking, plating. You're ready. Ryan: Are you serious? Nick: Just to be sure, I'm giving you a bit of homework. Okay. Go home. Watch my Beef Wellington video so you know all the steps to do you know how to do all the things. You just need to see the

process and then get a good night's sleep. Ryan: Oh, now, now. Nick: Oh, yeah. Now. Welcome back to the kitchen, Ryan. Tell me how you're feeling. Ryan: I'm nervous. Isn't beef Wellington like the hardest thing in the world to cook? Nick: Probably one of them, yeah. Ryan: I just feel like there's a high likelihood I'm really gonna mess up. And whenever we open it up, it's just gonna look terrible. Nick: I figured you'd have some jitters, some nerves going into this. I asked a friend for a little bit of help. He's somebody that some people

say looks a little bit like you. And he's pretty good at making beef Wellington, which is nice. He sent me a little message to try to get you excited. Ryan: All right. Gordon: Hey, Ryan. It's me. Your favorite. You're attempting the Wellington, so let's get your act together, okay? I'll be watching the final result. The very best of luck. And promise me you do not mess up. Good luck. Nick: Now you can't mess it up. Ryan: Oh, my gosh, I'm so nervous now. That made it worse. Nick: I'm gonna text him a photo of your

finished Wellington, and we're going to show everybody watching his reaction and his rating out of ten at the end of the video. I'm literally. Ryan: Shaking. Gordon. This is for you. Nick: You ready? No, no you're not. That's right. Because there's one more thing. Oh, okay. Close your. Ryan: Eyes. Okay. Nick: Oh, that is a professional chef outfit. Ryan: Oh my gosh. Are you serious? Never in my life did I think I would have the word chef in front of my name. Read it and weep. Chef Ryan, that has a ring to it. Nick: Do

you think being in this makes you feel more comfortable for what you're about to do? Ryan: 1,000%. I feel a confidence boost from wearing this. Nick: Good. Ryan in front of you is everything you need to make the perfect beef Wellington you've got. Oh, you know what? You list out the ingredients. Ryan: Well, first, Nick, we have this beautiful long beef tenderloin. It looks like we have shallots, garlic, some herbs such as rosemary, thyme and. Nick: Sage. Ryan: Sage. Then we also have a variety of mushrooms. We've got the sliced prosciutto which wraps around the

beef very nicely. Classic puff pastry. Nick: It's actually one of the rare ingredients that I don't see most people make from scratch. So I didn't make you make that one from scratch. Ryan: And the rest is just a nice variety of seasonings salt, pepper, chives, butter. Obviously we've got our mustard to paint all over that tindy. Nick: Nobody calls it that. Ryan: No one. Nick: Ryan, I'm gonna give you 90 minutes on the clock. You need to make yourself. You need to make them the perfect beef Wellington because you made such a perfect sauce yesterday.

You can use that with it. I'm not making you make the sauce from scratch. Everything else. Ryan, 90 minutes. Okay, you can do this. Ryan: I can do this. Nick: I believe in you. Gordon believes in you. They believe in you. Are you ready? Ryan: I'm ready. Nick: Ryan, your time starts now. Go, Ryan. Go! Okay. Go, chef. Ryan. Ryan: Okay, I'm gonna start with our shallots and garlic. Good start. He's learned the claw method. Nick: Peel it first though. Peel it first. And then. And then. Ryan: Chop. What? Okay, I didn't get the peeling

badge. You just peel it with your hands. Nick: It's hard, isn't it? Ryan: It's hard. I didn't expect this to be so time consuming. Do you have long nails? Nick: So the key, Ryan, I think, was something like this is the time is going to go fast. But stay calm, stay collected and be confident. Ryan: How much time do I have left? Nick: One hour, 28 minutes and 14 seconds. Ryan: I need a bench scraper. Nick: I can help you with equipment that I can help you with. Ice scraper. Thank you. Yep. Nice. Ryan. Ryan

has only been cooking for a day and he knows what a bench scraper is. Look at that claw method. Ryan, look at that claw method. See how he's facing his knife away from him? The blade is away from him. He's learning. Ryan: I'm learning very rapidly. Nick: He's getting good. Ryan: I've got my three shallots. I've got my two cloves of garlic. My eyes are watering rapidly. Here we go. Nick: Getting the rhythm. Ryan. Nice. Ryan, your knife skills are are coming along incredibly well. Ryan: I mean, I learned from the best. Nick: These are

perfect perfect cuts of shallots. These are really great. Try to speed up a little bit. The time is ticking. Okay? Okay. Oh my eyes. Ryan, I'm gonna help you out with a trick here. Ryan: Is this a prank? Nick: This is not a prank. Here, hold this bread in your mouth. Totally serious. Yeah, you'll be good. I know this looks like a joke, but it's not. It should slowly feel better. All right, Ryan, show us the skills. There we go. Ryan. Come on, chop up that garlic. Mm mm. Ryan: It's hard. Mhm. Tap tap tap

tap tap tap tap tap tap. Nick: There it is. Ryan's got pro Chef status. Ryan: The bread fell. Nick: Can you just stop for a second. And look what you just did with that garlic in like a matter of seconds. Ryan: That's amazing. Nick: Isn't that insane? It's perfectly minced. What's my time at? Oh, Ryan, you're at one hour, 21 minutes and 12 seconds. Get that garlic out of there. You got to move a little bit faster, though. This is eating bread now. Mhm. Ryan: Garlic check. Nick: Good job Ryan. Ryan: I got this. Nick:

Ryan had no idea how to hold a knife yesterday. Now look at him go. You need to move a little bit faster. Because if that beef Wellington isn't in the oven within the hour, it's not going to have much time to bake. Ryan: Mhm. Okay. My shallots are complete. I'm gonna scrape them into the bowl. All right. Next up. Mushrooms. Good. Nick. Yesterday you taught me about balance. So I am going to get one of each. I'm just gonna slice them all at once. Nick: Let's see it. Ryan. Come on. Ryan: I saw a video

online where people just go crazy with knives and start cutting the mushrooms. Like this. Okay. Is this okay? This works. It's a little messy, but it's quick. This isn't enough. More mushrooms. Please. Nick: Watch how fast Ryan's moving. Ryan: Now. The speed of confidence. Nick: One hour, 18 minutes and three seconds. Ryan: Oh my gosh. Nick, why did people love Chef Ryan at his kitchen? Nick: This is a trick question. Ryan: Aw, he's a fun guy. Nick: Cause mushrooms. Yeah, it's. Ryan: Like a. Nick: I'm gonna take off one minute for. Ryan: That joke. Come

on. And with that, my duxelle prep is done. Now we're prepping the beef. I got the seasoning batch for a reason. Look at this. Nick: That's right. That's how it's done. Ryan: I'm going to season all sides of the Wellington, and I'm seasoning from high up to evenly distribute the seasoning, just like Nick taught me. Can't forget the sides. Look at that. Nick: Don't. Don't slap it. Ryan: Don't slap it. Okay. I don't know how you do that. I don't know, I just it felt appropriate. As I learned yesterday, a good chef cannot cook without

a clean workstation. I'm gonna clean this place up real quick. I'm running a professional kitchen here, guys. I can't have it being a mess. Okay, let's do this. I need a pan for the duxelle. A little bit of olive oil. I'm gonna get some butter going in the pan. Garlic going in. It's gonna keep stirring this around until the garlic is nice and aromatic. Smells amazing. And shallots going in nice. Oh, yeah. Definitely my first time making duxelle. What even is Duxelle? How much? Nick: Ryan has a little less than 40 minutes till he needs

to get that Wellington in the oven. Ryan: Same thing I did with the garlic I'm doing with the onions. Just stirring around until it's nice and aromatic. I'm just gonna keep using that word because I like it. Look at all those mushrooms going in. Nick: Nice. Ryan: That's a lot of mushrooms. Nick: When we hit one hour. You should already be finished with that duxelle and be working on that meat. Ryan: Okay, I almost forgot. I need to be seasoning as I go. Nice. Oh, wow, the mushrooms are getting way softer. This is nice. Wow.

It's working. I'm gonna grab potato stock. Nick: Beef stock? Ryan: Yeah, it's beef stock. A little callback. I'm adding the beef stock to add some more moisture. Make sure that we can get a better paste consistency. A little bit of red wine? Yes. Going in flambé. Oh, there it is, Ryan. It's still on fire, though. Is that normal? Okay, now that I've got some liquid in here, I'm going to go over to my herbs. Let's get some time in there now. Just some rosemary and sage. A little bit more beef stock. The duxelles getting a

little dry. He's cooking. How much time do I have? Nick: One hour. Three minutes and 22 seconds. Ryan: Okay, I'm gonna put this pan over here on a low heat while I sear off my beef. We want it to be extremely hot. Nick: Yes. Ryan: I'm not gonna use olive oil like I used to, because it has a very low smoke point. I'm gonna use this oil instead, which is vegetable oil. Oil going in the pan. We're looking for this oil to start shimmering. I'm gonna grab some tongs. Nick: Beautiful. One hour, one minute, 37

seconds. Ryan, you're running a tiny bit behind here. You got to speed it up just a little bit, okay? Ryan: Our oil is shimmering. It's smoking. It's time. Evenly. Gently press. Nick: I think you put it in at the perfect time. I wasn't gonna tell you I was going to help you, but great job. Ryan: All right, now we're looking for a nice, even crust along the bottom. This is a big piece of meat. Oh, yeah. I see a crust. Yeah, I see a crust. Nick: The real key with the Wellington is cutting it open

at the end. If that doesn't go right. Ryan: None of it mattered. Yeah. At all. I'm gonna flip it. Nick: Oh, yeah? What? Ryan, that's an insane crust. That looks. Ryan: So good. I can't believe it. Nick: I don't know what's happening right now. I might have created a monster. Ryan: I'm gonna start making cooking videos. Nick, how are we doing on time? Nick: One hour. Ryan. Ryan: Come on. Okay, well, I'm flipping again. Nick: He did it again. He did it again. How did he do it? Ryan: That's amazing. I cannot stress enough how

every steak I've made in my life has been great. I'm gonna peek. How are we looking? It's looking good. My beef Wellington is gonna be perfect. I gotta make Gordon proud. Okay, now we gotta get the sides. Get a nice sear on the edges as well. This is amazing. Can you even tell which side I slapped? You can't. What I learned is that some of the cooking gets done here on the stove top, but the rest of it gets done in the oven. So I just want to make sure I cook it enough before we

put it in the oven. Nick: You are approaching 51 minutes. You need to finish this up. And, uh, Ryan, have you forgotten something? Ryan: I don't know, how. Nick: Are you gonna bake this Wellington? Ryan: I need to turn on the oven. The ovens on the Wellington's coming off, and I'm gonna hit it with mustard. It smells so good. Nick: So Ryan has a little less than 20 minutes to get this thing in the oven, or he's not gonna finish on time. Did you just get stuff all over your chef's coat? Ryan: I have mustard

all over my chef's coat. Nick: Ryan, if I send a picture of that to Gordon, he's gonna be furious. Are you. Ryan: Serious? Yeah. This isn't normal. Nick: This is not. Ryan: Good. Well, I didn't earn the cleanliness badge, Nick. Nick: He does have. A fair point. Ryan: I'm gonna neaten my workstation up, and then we are ready to roll. I'm gonna put this paper down and grab my prosciutto. Okay. I'm laying prosciutto down in rows. I want it to be perfectly even because it's gonna wrap around the beef Wellington. Oh my gosh. Oh, no.

Nick: Don't make this be the place that you start falling apart. I know, I. Ryan: Thought this was gonna be so much easier. Nick: All right. You're starting to make me nervous. Ryan: You didn't teach me how to lay down prosciutto. Nick. Nick: 50 minutes and three seconds left. Ryan: This is taking so much longer than I expected. All right, that's one layer. Oh, God. Nick: It's a mess. Okay. Oh, no. All right. Ryan: This is the finest meat on Earth. Why is it so thin? Nick: This is taking longer than it took you to

sear off the beef. Ryan: I don't know, Nick. I don't know what to say. I'm just staying focused. I have a negative Nancy in my ear. This is crazy. There's a few fine touches. I don't want to see any gaps in the prosciutto. I'm gonna put this paper over top and I'm gonna get a rolling pin. I'm flattening out the prosciutto. Hopefully, there will be no gaps in any of the meat so I can lay the duxelle. Let's see. Beautiful. We start laying in the duxelle very finely, very evenly. Nick: Great job. Ryan: This looks

fantastic. Nick: 46 minutes and 28 seconds remaining. If it's not a perfect flat layer across, then when you cut open the beef Wellington, that cross section isn't going to look right, so it needs to be perfect all the way around. Ryan: Get this beef. Nick: Nice. Ryan: Right there. Beautiful. And I'm going to roll it very tightly like a burrito. Oh my gosh this is so intense. Good. I think it's good. Nick: You have 44 minutes and 33 seconds left. You might actually get this in the oven on time. Ryan: Pastry time. This is for

the outside of my Wellington. It's going to wrap around the beef and hopefully it's that golden brown I got yesterday. Flour, flour. Nick: Flour. I'm getting. Ryan: Nervous. You're getting nervous. How do you think I feel? I've never done this in my life. How much time do I have? Nick: 39 minutes and 31 seconds. Ryan: Oh my goodness. Okay, I'm gonna be flipping it over very carefully, grabbing some egg wash. The egg wash is gonna coat the puff pastry. Let's coat our pastry, man. I'm getting stressed now. I'm gonna grab the beef Wellington. I'm gonna

wrap the pastry around very carefully. Oh, I'm so nervous. I don't want to mess up at all. Nick: Come on, Ryan, you were born for this. 36 minutes, 32 seconds. It doesn't matter. It doesn't matter. It doesn't. Ryan: Matter. Can I throw it even farther? Okay, I don't know. Sure. Nick: Fold in the sides. Ryan: I fold in the sides. Nick: Make it look nice. Ryan: Now I'm just gonna do my lattice really quickly. Nick: This is one of the hardest parts of the whole. Wellington is getting this nice lattice pattern because it's very hard

to roll out. There you go, Ryan. Okay. Ryan: All right. I'm cutting off the sides of the lattice. I don't need the excess, okay? And I'm just gonna trace through all the little holes with my knife. Don't want anything to be stuck together. All right, it's looking. Nick: Good, Ryan. It's so good. It's looking really. Ryan: Good. Okay, come on back, Mr. Wellington. Nick: Bring him on in. Quick, quick quick quick, quick. 33 minutes and one second remaining. Ryan: Oh my gosh, where did the time go. Nick: So you are going to need to boost

the oven up because it won't finish in time. Ryan: Oh no. Are you serious. Oh my gosh, it looks so cool. Nick: This is crazy Ryan, paint it again. Salt all over and you're good. Paint. Paint, paint. Pretend you're Picasso. Ryan: Okay, I've been pretending this whole time that I can cook. Nick: 30 minutes, 49 seconds. Get the salt on. I want you to get in the oven before 30 minutes. Okay? Not too much. Yep. Oh, okay. Get it on the side. Not too much. Not too much. Bench scraper. Get it under on here. Go.

Go get it in the oven. Get it in the oven. Come on Ryan okay okay. Ryan: Oh yeah I forgot how to open it. Okay. It's going in. Good luck, Wellie, that was intense. It's been about ten minutes. The beef Wellington is looking not quite golden brown, but it's. It's looking okay. Maybe since you guys are judging, you can settle for just golden. Please. Nick: Ryan. Just 15 minutes remaining. Ryan: I'm rotating it a little bit more. Getting some good circulation. Nick: Okay, ten. It's ready. Nine. Eight, seven, six, five, four. Three. Two. One. Ryan:

What do you think? I think. Nick: I have no idea how you just did. Ryan: That. Nick: No way. We have to cut it open. But. Yeah. Ryan, this is promising. Ryan: Let's go. Nick: You did that by yourself. Ryan: That's insane. Nick: You went from 0 to 100 just now. What are we. Ryan: Going to do if it's raw? Is there any way to save it? Nick: No. Oh. With your newfound knife skills, I think you should cut it. I'm so. Ryan: Nervous. Nick: You ready? I'm ready. Is your heart beating fast? Ryan: My

heart is beating so fast. Oh, God. Come on. Welly. Come on. It's tender. It's crunchy. Please, please. Nick: Oh! What do you think? Ryan: That looks so good. I feel so. Nick: Proud. My heart's beating kind of fast. Ryan: Oh my gosh. Nick: Get a nice, good slice. I mean, that is literally just about as perfect as you're going to get. Especially cooking this thing for the first time. Ryan: It looks so good. Nick: You crushed it. You know how to do this, Ryan. I know how to do this. Take that bad boy. Sit it

on the plate. Bring in your sauce. Put that down a little bit more. Yes, chef. Ryan, a little bit more in. Ryan: Just a few chives. Nick: And the finishing touch Ryan a little bit more flaky salt. Right onto the beef. You my friend, just made a beef Wellington. Ryan: I'm so proud of this. This is gonna be the coolest thing I've ever cooked in my life. Probably for the rest of my life. Ryan. Oh, my gosh, we gotta. Nick: Send it to Gordon. Ryan: Oh, yeah. We have this. Gordon. Speaker5: Smile. Ryan: Oh, I

hope he likes it. Nick: While Ryan tastes this. Wellington, I want all of you guys right now, based on what you just saw, to give it a rating out of ten. You can either just write the number, or you can explain why this is. Ryan: Gonna be the best bite of food that I've ever made. Hopefully. Oh, that's so good. What do you think? You're shaking your head. Oh, you're nodding your head. Now you're shaking it again. I just can't. Nick: Believe that you did this. The flavor is perfectly balanced. It looks amazing. It's tender.

You didn't overcook it. The puff pastry is nice and flaky and golden brown. Ryan: I cannot believe those words. Nick: Do you want to know what Gordon said? Ryan: Yes. What do you say? Bloody hell, that looks good. Nine out of ten. No way. Gordon Ramsay likes my cooking. I can't believe it. I feel like I'm dreaming, am I? Nick: No, but you are. Legitimately. You're late for your flight, so you should probably go, like, actually, right now. Really? No. Yeah. I mean. Ryan: Can I just have a little bit more of this? Yeah. Nick:

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