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Video Ellie Kemper Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

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15:13   |   today at 04:02

Transcription

  • wait the Supremes are the section yeah
  • the soup Ram is the you know naked
  • segment hello hey I'm Carla and I'm here
  • today in the BA Test Kitchen and I'm
  • here with Ellie Kemper and we've got 20
  • minutes today to set some crepes on fire
  • how do you feel about crepes I love a
  • crepe I never made one I made pancakes
  • okay same thing how do you feel about
  • your eyebrows eyelashes I just don't
  • want them great that's I need a bang
  • trim I'm gonna be good mission
  • accomplished
  • so Ellie yes scale of one to ten yeah
  • how would you rate yourself go home cut
  • the one is the lowest one is like you
  • couldn't open a bag of chips
  • oh I make so we're gonna see if we can
  • cook through this together and you're
  • gonna follow along with me through
  • verbal instructions only yeah so in a
  • count of sois okay turn around and start
  • making what we're gonna make
  • all right I'm very nervous I'm saying
  • okay one two three
  • voila voila so we have the same setup
  • but you can ignore everything that
  • you're seeing except for this orange all
  • right so if you ever Supremes an orange
  • before have I ever Supremes and reamed
  • an orange
  • are you saying supreme yeah supreme no I
  • have not so just turn it on its side and
  • cut the top stem end off and cut off the
  • bottom so you've got a flat bottom to
  • stand it up on okay and then take your
  • paring knife you're gonna cut the peel
  • away from the flesh of the orange
  • okay so just using the knife instead of
  • my thumb exactly and kind of use the
  • knife as you go following the shape of
  • the orange okay so let me know when you
  • feel like you have like a perfect kind
  • of orange tennis ball mine's weirdly
  • more of a cylinder so you should have a
  • little a small glass bowl just pull that
  • onto the cutting board hold your orange
  • up in your hand I want you to notice is
  • the way that the orange is segmented get
  • those membranes right take the paring
  • knife and cut down almost to the center
  • okay well then you kind of like turn
  • that page back like it's a book and then
  • go to the next side of it
  • oh sorry should should they drop into
  • the bowl exactly oh okay
  • those are the supreme says it turns out
  • those each of those segments okay so all
  • of mine are out and I'm just using my
  • hand to squeeze the juice into the bowl
  • from from this little white rocks right
  • from the center of the guy okay take
  • that bowl put it on right in front of
  • you and we can just get rid of this
  • whole cutting board we don't need it
  • again
  • okay you just can't pass it downtown
  • take your rim sheet tray that has the
  • parchment paper and just slide that
  • going the long way in front of you and
  • that's gonna be that is now your crepe
  • landing pad is the long way like um like
  • if the long way is closer to your body
  • yes right okay so now reach over and
  • take your blender pitcher you can put
  • that on your tray and we're gonna start
  • our crepe batter okay okay so in the
  • tray in front of you there's like milk
  • eggs sugar or a bunch of stuff you're
  • gonna put everything in this blender jar
  • except the flour so just jump the eggs
  • the measuring cup of milk there's a bowl
  • of sugar there's a little bit of vanilla
  • and a little salt and so that all goes
  • in the jar okay with that smells very
  • good that's the vanilla okay
  • I'm smelling I am familiar with the
  • smell of vanilla very comforting okay
  • the blenders on its bottom okay good
  • alright so there's the power button is
  • over to the right and just flip that up
  • and then turn your dial up to six or
  • seven okay this is just a just to
  • combine these ingredients so super quick
  • that's it oh that's it yeah once it
  • looks like your eggs are blended in
  • there just put it back over and we'll
  • just get the flour in there okay hey mm
  • once okay it's now and forever a blender
  • bottom that sounds like a good name
  • maybe that's for a band just like a
  • special night at a special bar yes for
  • the blender bottom or is it the name of
  • the bar
  • it's the possibilities or turn it back
  • on and then this needs like 20 seconds
  • okay okay I think blended okay awesome
  • see we're halfway there so the black
  • non-stick pan is gonna be for making the
  • crepes okay and the little stainless
  • steel skillet is for making our orange
  • sauce that's gonna have fire okay okay
  • so the first thing we're gonna do is
  • start the sauce so take the orange juice
  • and the pans already hot so just pour
  • the OJ into the pan
  • when you see it's on fire it's not gonna
  • spontaneously no no later it'll be on
  • fire it's just gonna happen in this pan
  • okay okay and then add the sugar okay
  • the sugar is the big and the bigger bowl
  • and then take a spatula out of your
  • little kit you want to stir until the
  • sugar starts to dissolve are we
  • caramelizing um not exactly we're gonna
  • make a reduction yes and then we're
  • gonna mount it with butter of course I
  • just thought she just seems appropriate
  • right this is a very bizarre way of I'm
  • gonna go like this what's happening no
  • nothing I'm just I'm moving I'm doing
  • some handle work oh I like like it you
  • know we just want the sugar to dissolve
  • and then that liquids gonna start to
  • simmer okay and in the meantime we're
  • gonna make our crepes okay so take find
  • your pastry brush that's in your
  • equipment kit okay and dip it into the
  • melted butter this should be right in
  • front of your pan yeah
  • and brush that melted butter onto the
  • nonstick this is so enjoyable I've never
  • ever brushed butter onto a hot pan this
  • is therapy I'm glad
  • so the I hate to burst your bubble but
  • the first crepe we make is gonna be
  • garbage okay okay we just have to like
  • get it over with
  • that's what happens when I make pancakes
  • is that my cake it's never good why does
  • that happen
  • it's just like the pan hasn't made up
  • it's mine so make friends yet with the
  • crepe so try to eyeball it you're gonna
  • pour about a quarter cup and while
  • you're pouring the batter into the pan
  • try to tilt the pan around so that the
  • batter kind of spreads
  • yes spreads out you want to make like a
  • thin layer that's all across the bottom
  • in the pan and if it comes a little bit
  • up the sides that's good too
  • but again this is the practice pancake
  • mine is so disturbing it's a POS if you
  • know what I mean so just like don't even
  • worry about it this has been seared into
  • my memory and I'm gonna bet upsetting
  • dream about this oh no no it just looks
  • like a bad face oh yeah
  • mine okay so now take you a couple
  • pieces of cold butter out of that other
  • butter dish okay and then add them into
  • your orange and sugar we're done yeah
  • okay and then without picking the pan up
  • I just want you to just swirl that
  • liquid around so take your whichever
  • hand feels good to you yeah I kind of
  • moved the pan so that the liquids moving
  • around in a circular motion and it's
  • making the butter melts and now come
  • back to shitty pancake number one okay
  • all right and find you should have
  • another little spatula just loosen up
  • one edge of the pancake okay and I'll
  • the pancake away from the edge of the
  • pan yeah and then can you away from the
  • edge trust me on this one just grab the
  • edge of the pan outer the outer rim with
  • your hand
  • sorry are you gonna have a pan grab the
  • edge of your pancake okay with your with
  • your thumb and your first couple fingers
  • of both hands and I just lift it up okay
  • flip it over didn't go well it went fine
  • actually mine doesn't look that bad but
  • it's still the practice one it's too
  • thick in the middle now go back over to
  • your sauce let me add another couple
  • tablespoons of butter into the sauce
  • same as last time
  • swirling this smells so good I feel I
  • don't know proud right now alright now
  • get rid of pancake number one just dump
  • it on to your rim sheet tray we can tear
  • a piece of it but what I'm feeling is
  • that I added too much batter and my
  • pancake is a little bit thick the pan
  • was a little bit hot so these are all
  • things that I want to maybe go a little
  • bit differently on try number two how do
  • you feel about that pancake it's it's
  • not unrounded it's blobby it looks like
  • a crab it's sort of betting this is nice
  • and it's burnt okay it's upsetting and
  • it's crab leg yeah alright so you add a
  • nice young you have a brush with butter
  • again
  • my favorite this is tricky but as you
  • pour the the quarter cup of batter into
  • the pan try to tilt the pan around right
  • so that you get this thin circular layer
  • that's on too thick add another 1
  • tablespoon this time of butter to your
  • sauce I make sure that every time you
  • add butter you're swirling the pan is
  • good whirling that agitation is actually
  • what makes everything emulsify can you
  • go again with your crepe loosen up lift
  • up with your fingers flip it over okay
  • tell me what's happening with your
  • second crave my second crepe is looks
  • better than the first it's bigger if you
  • like that crepe I want you to fold it in
  • half and then fold it in half again and
  • then I feel like we have to go right
  • again into another crepe I do cube okay
  • great
  • so we're gonna brush with butter so pour
  • tilt you should be down a 1 tablespoon
  • of butter yes okay great are you ready
  • to flip a crepe yes so lifting up from
  • the edges and flip over
  • that's one of my nicest Oh moi aussi
  • Wow yeah that looks really good and do
  • you feel like if you did this one would
  • you have like two nice crepes that you
  • feel good about oh yeah same yeah oh wow
  • so as soon as this crepe is done we're
  • gonna go back and finish the sauce it's
  • like a symphony of an amazing aromas
  • saving well I know and I made it it's
  • all butter and sugar it's like it can't
  • go wrong and and the flash of an orange
  • and the orange blood the pulpy flesh
  • will be black all right I'm taking my
  • this crepe out flipping it over so the
  • nice side goes down and if you put the
  • nice side down then when you fold it
  • into quarters you have the nice side on
  • the outside and that's what you want to
  • see and then we're gonna go finish the
  • sauce oh okay I want you to pick up your
  • torch okay I got it
  • okay so standing le in front of your
  • sauce but not this is like when you
  • light a campfire you don't want to be
  • over it right so we're not gonna like
  • look down into the pan okay kind of keep
  • your body straight no bangs no hair no
  • eyelashes over because when we put in
  • the Grand Marnier we're gonna get a
  • little bit of a kaboom
  • just I've seen this on shows but is it
  • gonna like flame up like gonna help him
  • up so that's why I don't want you to
  • look down into it I want you to peruse
  • it from afar yes I will okay good
  • so now take that little container that
  • has the Grand Marnier you couldn't smell
  • it smells like orange liqueur okay add
  • that to the pan right away it's gonna
  • make a bubble in a sizzle and that's
  • what I want you to light your fire and
  • light that liquid oh come on babe flambe
  • flambe let's see oh it happen but I need
  • to move it around yeah just shake your
  • pan again and in my view pup again and
  • then take your bowl with the oranges and
  • the orange juice okay and add that back
  • to your sauce I did imagine the flames
  • leaping up yeah and me like expertly
  • just sort of shaking the pan yeah that's
  • what it sounded like happen okay the
  • reaction of the people around me inside
  • it seemed like you had a good flame
  • because jaws are dropping no one can
  • believe they will I don't smell any
  • burning hair no no no because you're
  • right right right I've lost many an
  • eyebrow and an eyelash are you serious
  • oh yes many then whole tops of hair so
  • you should have a really pretty looking
  • like deep burgundy caramel sauce with
  • orange slices in it yeah okay now let's
  • go back over to our this oval platter
  • that should be in front of your crepe
  • tray yeah
  • just put your crepes next to each other
  • and there should be a spoon in your tool
  • caddy and then I just want you to take
  • the spoon and spoon that all of that
  • beautiful right on top of the grate on
  • the crepes like a few big spoonfuls of
  • sauce and then spoon some of the oranges
  • over I might I hope that people at home
  • can see I wanted like decoratively fest
  • you know beautiful it is the color
  • there's a little bit of a touch the
  • touch magic
  • but I'm I'm trying to UM gracefully
  • place my little orange sip and well I
  • think I should stop here though because
  • well you can't but I agree I want to
  • keep spooning because it's enjoyable I
  • know but I am I have reached
  • I also a spoon
  • much I've reached the finis yes once you
  • have completed your saucing and you're
  • ready yeah me when you're ready
  • oh I think I'm ready all right ready are
  • you holding your tray I am holding your
  • plate meet you huh meet you okay
  • all right three two one - uh-huh one
  • [Applause]
  • like it - right doesn't it look like
  • there's a little red wine maybe it's
  • very beautiful
  • yeah and a gorgeous caramel a deep
  • caramel color thank you for saying man
  • was very hot when we added the orange
  • juice yes it was sputtered right away it
  • was like a horse race when the horses go
  • out of the gate thank you so fat that
  • they actually break their legs that's
  • right from the big game all right we
  • skip dinner we're going straight to
  • dessert
  • that's fine me but I would love to try
  • yours if you a try mine now that's just
  • so gallant thank you I would love sorry
  • that mine isn't more pleasing - look I
  • never apologize so I'll be honest I did
  • practice a couple times before you came
  • okay
  • and one of the things that I noticed was
  • the sauce was a little too sweet for me
  • but by going to this caramel stage you
  • bring in a little bit of a bitter flavor
  • ooh and I actually think it needs it
  • very badly well let me be the judge of
  • that
  • hmm mm-hmm this is delicious
  • you're getting I don't know eight and a
  • half yes they're a little bit thick but
  • if you had kept going you would have
  • gotten your thinness to be are giving my
  • give yours ten oh I don't know I guess
  • you didn't ask me for a reading I did
  • actually wake up this and I was like oh
  • I hope food she rates me but I were to
  • tell you you did a perfect job good job
  • now this is impeccable thanks for coming
  • thank you for having me
  • and also well I love dessert yeah I mean
  • I usually don't make it I just like eat
  • it out of a carton because it's ice
  • cream but this is gonna be maybe a new
  • crepes are good with ice cream oh yeah

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Description

Ellie Kemper visits the Bon Appétit test kitchen to make crepes with Carla. Can she follow along using verbal instructions only?
Ellie Kemper's latest collection of hilarious essays, My Squirrel Days, is out now.

Check out the recipes here:
Crepes: https://www.bonappetit.com/recipe/basic-crepes
Suzette Sauce: https://www.bonappetit.com/recipe/suzette-sauce

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Ellie Kemper Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

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