What happens when a professional chef and a millennial food writer face off in the kitchen to re-create a viral dish? Tune in every week to see whose finished product is delicious, and whose is half-baked.
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00:00 So I'm gonna just mix a little basil and lemon zest.
00:02 - I did that too.
00:03 You wasted your money on culinary school, sir.
00:06 - Yeah?
00:07 - I got this for free, 99.
00:08 (laughing)
00:10 Hey, I'm Sarah.
00:11 - And I'm Robin.
00:12 - Welcome to Homemade Versus the Internet.
00:15 (upbeat music)
00:18 - Okay, so here are the rules.
00:19 We're gonna watch a trending recipe video
00:21 and try and recreate that recipe.
00:23 - We can only watch it once
00:24 and we don't have a copy of the recipe.
00:26 - We each get one 60 second lifeline
00:28 which we can use to do whatever we want.
00:30 - Except look at the recipe.
00:32 - At the end, we're gonna decide between the two of us
00:34 who made it better.
00:35 - The winner gets to choose the topic for our next video.
00:38 - Okay, let's watch this week's video.
00:40 (upbeat music)
00:44 - So we've got some cauliflower going on.
00:48 - It's a veggie pizza with cauliflower crust, my favorite.
00:51 Just the way my Italian grandmother used to make it.
00:55 - I have made a cauliflower crust in college before.
00:58 - No, I haven't made a cauliflower crust before.
01:02 - All right, let's go get our ingredients.
01:04 - Let's do it.
01:05 - Okay. - All right.
01:07 - You wanna hop on for a little ride?
01:09 I can't believe you've never made a cauliflower crust pizza.
01:12 - This is like my crypt out.
01:14 This is totally gonna be my crypt out.
01:16 - It's gonna be such a 'gram.
01:18 - Ugh.
01:19 Oh!
01:20 I've been ganking all the basil.
01:25 - I'm actually rooting for you, Sarah.
01:26 You may not believe that, but I am.
01:28 - Oregano?
01:30 - Dried oregano?
01:31 - I don't know.
01:32 (blows raspberry)
01:34 Italian seasoning.
01:36 - I definitely got like three times
01:46 the amount of ingredients that I need.
01:48 We got all the cheeses in the fridge.
01:50 I got a bunch of Mediterranean stuff,
01:52 like some capers, some eggplant, some peppers,
01:55 some bougie expensive radishes,
01:58 because the internet loves a shaped radish.
02:01 Since we can't look at the recipe,
02:03 we can kinda...
02:05 (blender whirring)
02:07 - Mine is so much better.
02:08 Okay, so this is my only memory
02:13 of when I made this one time at school.
02:15 You're draining out the water,
02:17 'cause it's like really just like wet and heavy right now.
02:21 It's disgusting.
02:23 - I feel like the key to this whole process
02:28 is getting this as dry as possible.
02:31 So I'm drying mine out flavorless.
02:35 I'm probably gonna be kicked up watching soap operas
02:38 and eating bonbons for the last hour of this, so.
02:40 What are you gonna use for your lifeline?
02:43 - I just feel like I need to go consult with Jamie Vespa.
02:47 I just kinda need a Pepto.
02:48 (laughs)
02:51 (dramatic music)
02:52 - I need you to tell me everything
02:54 that you know about making cauliflower crust right now.
02:56 - Mix it with like an almond flour, maybe.
02:59 - So it needs another flour?
03:00 - It needs another flour.
03:01 - Do you put cheese in your crust?
03:02 - Yes, Parmesan, grated.
03:04 - What else?
03:05 Just tell me things about cauliflower crust.
03:06 What sauce do you use?
03:08 - I use like some ricotta to double as
03:10 like the sauce and the cheese.
03:11 - What do you think the like ratio
03:13 of like cauliflower to flour is?
03:16 - Like, I would use a couple tablespoons.
03:19 - Okay, okay.
03:20 - Thank you guys.
03:21 - Thank you Jamie.
03:22 - You're welcome.
03:23 - @DishingOutHealth, give her a follow.
03:25 Hey Robin.
03:26 - Hey there.
03:27 - Hey.
03:28 - Your timer went off.
03:29 I think what the video did right is
03:30 you definitely wanna use pre-sautéed vegetables.
03:33 You're trying to come up with a cauliflower bobeli
03:36 and heat up some toppings.
03:37 - What's a bobeli?
03:38 - What's a bobeli?
03:40 - Yeah.
03:41 (laughs)
03:41 (upbeat music)
03:44 - So I added three tablespoons of almond flour
03:47 and I did a little bit of Parmesan cheese as well too.
03:50 I just feel like the almond flour is gonna help
03:52 hold it together a little bit.
03:54 Parmesan, I feel like will honestly just give it
03:57 flavor more than anything.
03:59 I remember adding cheese to the cauliflower crust
04:01 that I made that one time that I keep referencing.
04:04 - How was the cauliflower crust that you made?
04:05 - It wasn't bad, I mean.
04:07 - Do you still have any?
04:09 That I could use?
04:10 - I'm debating if I wanna crack an egg into this.
04:13 Did I do that in the video, do you remember?
04:15 - I think by that point I had kind of,
04:17 my eyes were rolled so far back into my head
04:19 but I wasn't really watching.
04:22 - Grandpa was asleep at the wheel.
04:24 (laughs)
04:26 - So I'm gonna roast these peppers.
04:29 A little olive oil, toss, toss, toss.
04:31 (upbeat music)
04:34 You're gonna get your pan ripping hot.
04:36 (laughs)
04:37 - Robin. - I mean, ripping hot.
04:39 - Robin's favorite adjective is ripping.
04:42 You gotta get it ripping hot.
04:45 Ooh, it's ripping hot.
04:48 (laughs)
04:50 - Can we just go ahead and name change this show
04:52 to Ripping Hot?
04:54 - Ripping Hot Robin.
04:55 (laughs)
04:59 We're gonna put some thyme in this.
05:03 - I'm using oregano.
05:04 Fresh oregano, fresh.
05:08 The undried version.
05:10 - Are you preaching at me?
05:12 - I just, I feel overwhelmed by how many pizza options
05:15 I created for myself.
05:16 - Yeah, it's fine.
05:18 - And it's like the most flimsy crust ever.
05:20 - Well here's what you can do.
05:21 I have children being an older type.
05:23 A lot of times we'll do a half and half.
05:25 - I worked at a pizza restaurant
05:26 and we weren't allowed to do that.
05:28 - Really? - Our chef told us
05:29 that people that ask for that are dumb.
05:31 - Did you tell him that he worked at a pizza restaurant
05:33 and he wasn't really a chef?
05:35 (laughs)
05:37 - Nope.
05:40 (upbeat music)
05:42 - Like right now I'm sort of wishing I put that egg in it
05:45 but we're just gonna trust that Jamie's advice
05:48 about flour and cheese was enough to hold it together.
05:53 - Don't forget to tell Sarah about the egg.
05:55 - Jamie!
05:58 We're gonna do a little halfway check of this.
06:02 - If you try to mix an egg in there now, it's gonna cook.
06:04 Crumble it up, spread it on that pan, put it in the fridge.
06:07 I'm gonna make a little ricotta sauce here.
06:09 I'm gonna just mix a little basil and lemon zest.
06:11 - I did that too!
06:12 You wasted your money on culinary school, sir.
06:15 - Yeah?
06:16 - I got this for free, 99.
06:18 - Was that even in the video?
06:19 - We're just straight chefing now.
06:20 (upbeat music)
06:23 - Okay, I'm gonna go ask Adam Hickman.
06:25 (dramatic music)
06:28 Hey!
06:29 Adam, I need your expertise.
06:33 Okay, here's what I'm doing.
06:34 I'm drying my cauliflower.
06:35 Grind it up, squeeze it out, dry it, squeeze it,
06:37 get as much moisture as I can out of it.
06:39 - You have to dry out the crumbles.
06:41 - I've dried it like three times.
06:43 Oven, dry out crumbles.
06:45 What do you put in it to bind it?
06:47 - Cheese, like one egg, and then flour.
06:49 - Rice flour.
06:50 - I use white flour.
06:52 - But that's not gluten-free.
06:53 - No, that's not fun.
06:54 But I think the key was drying it in the oven.
06:56 - Beautiful.
06:57 Good luck, everybody.
06:59 - Did you find Adam?
07:03 - What?
07:04 - Did you find Adam?
07:05 - I did find Adam.
07:05 He used non-gluten-free food.
07:07 Is that cold enough?
07:09 No, you're good.
07:11 What kind of cheese did you put in yours?
07:13 - Parmesan, though.
07:14 - That was actually a good idea.
07:16 Again, we keep getting back to the moisture thing.
07:19 We're gonna use a low-moisture cheese.
07:21 This is gonna be one of those things
07:23 that I wouldn't recommend trying at home,
07:26 is pressing a pizza dough into a pan with hot oil.
07:30 I want to get a crust on the bottom.
07:35 Sweet, I nailed it.
07:37 [beep]
07:39 What are you doing?
07:39 - I don't know, really.
07:40 [laughing]
07:42 - All right, I'm gonna go saute
07:43 a bunch of these vegetables over here.
07:45 You're not gonna believe this, Sarah.
07:47 I got my pan too rippin' hot.
07:50 [laughing]
07:53 Look at that, Sarah.
07:55 - She's a crispy.
07:56 - She is a crispy, isn't she?
07:58 - Wait, wait.
07:58 What does the bottom look like?
08:01 - That is a really good question.
08:03 We'll be all right.
08:05 [clattering]
08:08 Whoa, pro move.
08:13 - I kinda like that.
08:14 - This is ricotta cheese, lemon juice, and basil.
08:19 - So, I think they put whole slices of tomato on that pizza.
08:24 I think that's a terrible idea.
08:26 I don't think from that video you can discern
08:29 how important it is to get moisture out of your ingredients.
08:34 - It's for the 'gram.
08:36 - Is it?
08:37 You should probably make a smiley face or a clown then.
08:39 - Aw, that's a good idea.
08:41 - Yolo.
08:43 That's what y'all say, right?
08:44 Yolo.
08:45 - I'm a cool dad.
08:46 [upbeat music]
08:48 I am now broiling the toppings.
08:51 It's on a high broil, and I just want the cheese to melt,
08:54 maybe get the crust a little bit more golden
08:56 than it currently is.
08:58 - At this point, my crust is kinda where I want it to be.
09:00 I'm gonna just sauce it and pop everything
09:02 just under the broiler to melt it.
09:04 Nothing needs to be cooking at this point.
09:06 I like to put in just that extra bit of time
09:11 to make me look like a complete fool when I lose.
09:14 - Ta-da!
09:17 - I'm gonna tear these rustically.
09:19 - Chefing.
09:24 - You are chefing there.
09:25 - Look it up.
09:26 - You're done.
09:30 - Yeah, I'm done.
09:31 - Oh!
09:33 I just dropped it.
09:34 I'm totally kidding.
09:36 That would've been a dramatic moment.
09:40 - I would've completed my first back flip.
09:42 [laughing]
09:45 [upbeat music]
09:47 - You wanna taste mine and I taste yours?
09:53 - Sure.
09:54 - First slice.
09:55 - Thank you.
09:56 Look at that.
09:57 Pull away, wow.
09:58 Cheers.
10:01 - Cheers.
10:02 [upbeat music]
10:04 - It's good.
10:09 - Pretty good.
10:10 - Tastes like cauliflower pizza.
10:11 - Yours is cheesier for sure, which is a good thing.
10:14 - You wanna try yours?
10:15 - I mean, I might as well.
10:17 You wanna try yours?
10:18 - Ooh.
10:19 - That is cheesy.
10:19 - That cheese though, yum.
10:21 - I'll give it to Sarah.
10:23 - Yes!
10:24 [upbeat music]
10:26 - There you go.
10:27 - This is so good, wow.
10:28 [laughing]
10:32 [popping]
10:34 - Should I do it?
10:37 - What?
10:37 - Baking?
10:39 - I mean, it's your call.
10:41 - Let's bake.
10:42 - My kryptonite.
10:43 - Don't forget to like our page, like the video.
10:48 - Oh, it's on.
10:48 [laughing]
10:49 - And we'll see you next time.
10:51 - All right, like it all, like it all.
10:52 Like hers more than mine, but it's on, don't worry.
10:55 (upbeat music)