Recreating Julia Child's Coq Au Vin From Taste | Reverse Engineering | Bon Appétit
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- čas přidán 25. 09. 2021
- We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Julia Child's coq au vin recipe using every sense he has - other than sight. Does Chris have what it takes to recognize and reproduce the layers of flavor in this iconic dish?
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Director: Matthew Hunziker
Editors: Scott Pearson
DIT: TJ Fabian
Director of Photography: Tim Archibald
Producer: Maria Tridas
Creative Producer: Blake Jesse
Culinary Producer: Kelly Janke
Food Stylist: Carrie Parente
Culinary Assistant: Carlie Hozza
Camera Operator: Erika Schroeder
Audio: Jason Clee
Grip & Production Assistant: Danielle Moore
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Bon Appétit Video Team
June Kim
Ali Inglese
Dan Siegel
Maria Paz Mendes Hodes
Rhoda Boone
Carolyn Gagnon
Jon Wise
Holly Patton
Myra Rivera
Kandace Selio
Brittany Turke
Billy Keenly
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Recreating Julia Child's Coq Au Vin From Taste | Reverse Engineering | Bon Appétit - Zábava
Chris: This is classic French.
Also Chris: Should there be butter? Probably not.
I was saying the same thing!!!!
French dont use butter they use olive oil
@@boblob3509 lmao yes we do. South of France tends to use more olive oil and north of France butter.
@@boblob3509 French cooking uses a ton of butter as well
@@boblob3509 French use butter. Julia used a ton of it, then added more to finish. She loved the stuff.
Chris: Overthinks simple recipe
Also Chris: Underthinks complicated recipe
whoa
Based pokefur guy is omnipresent, you can never escape
Tell him his scores after the first round!! What could it possibly hurt? I'd really like to see him try harder to get the ingredients correct in the 2nd round and know how off he is when he's re-tasting it!
EDIT: holy crap, thanks for the likes, hah. I'm just glad they implemented it!! I wasn't the first to suggest it, but I'm just glad they did. It's only fair to Chris! :)
That would be great.
Great suggestion i totally agree!!!
Yeah this is a great idea. Hear that Bon Appetit? Try it for an episode!!!
Came to say this.
43yards are the besteeww3 ewwww 333eeeree44ee a year for
"this is julia child's COKE OVEN"
I was _just_ about to post the same thing.
My ears bled after hearing it.
New band name
i still cant hear the difference between in, ain, en and un.
Way over-scored this one. Nevertheless, Chris is a genius. I could never get anywhere close to his final dishes, even if I wasn’t blindfolded for the tastings. Absolutely love this series.
Chris: repeatedly decides not to use butter
Me: that boy has never lived in France. Butter is always the answer
To be fair, butter might be the answer in central and north of France but olive oil is a big hit in the south
If he knew it was Julia he should have known.
[Julia shakes her head looking down at Chris]
@@D1E9B9B9I2E I've been told that you can draw a line across France dividing between butter and olive oil.
@@qwertyTRiG That's pretty much true for traditional dishes, but don't worry must of us use both ;)
Y’all gave this man entirely too many points at the end, I thought this was gonna be his first F, but I know I like chaos 😂😂
Same and same! Not to mention that they really have no excuse to not have someone tasting the dishes for comparison.
They always boost his score when he’s done poorly. I don’t know why, I can’t imagine his ego being that fragile.
They overdid it with the point giving with this one like come on even at start when you're thinking classic french coq au vin you instantly go red wine
Agree way too generous the grading is just some nonsense at this point the entertainment is watching his thought process. He missed like a million ingredients and he cooked everything in the wrong order and his dish is a completely different color. How that is not a D or a C- at best is beyond me
Agreeeed!
“You did Ms. Julia very kindly on this one.”
Has white wine, doesn’t have any butter.
He added butter at 14:43
One of the difficulties Child and Beck had to surmount in Mastering the Art of French Cooking was finding good substitutes for ingredients not found in American grocery stores at the time.
The traditional French Coq au Vin is made with lardons of French bacon, which is not smoked as American bacon has always been.
Because smoke is not a part of the flavor profile in Coq au Vin, Mastering the Art of French Cooking directs the cook to blanch the bacon lardons several times, to remove the smokey taste. Then the lardons are browned, and their fat rendered.
Nowadays, though, there is a much better product that can be used as a substitute for unsmoked bacon that's available in most large supermarkets; pancetta!
When making Coq au Vin, I ask the deli to cut two ¼" slices of pancetta for me. I then cut each slice crosswise into ¼" lardons. Nothing further has to be done!
Using pancetta instead of bacon (that has to be blanched multiple times) is a big timesaver in this recipe, and gives a much more authentic taste to the dish.
What an eloquent comment!
Gorgeous information dump. Thank you so much!
I love an educated, friendly comment in which correct spelling and grammar are utilized. Bravo.
I can’t stop watching Seven Hunnid on CZcams 😅
idk why, but complimenting grammar and punctuation never fails to feel pretentious to me.
Having made Julia Child’s Coq au Vin (and Boeuf Bourginon, btw) a few times and loving it too, I found Chris taking us through his choices for his version informative and convincing enough to try his method next time. His dish looks delicious, and the process is less time consuming and laborious for what appears to be comparable taste results.
Nothing against the original, but visually I definitely gravitate more towards Chris' golden version--of course I won't know my flavor preference unless I try to make both recipes!
@@marguaritetherese3156 the modern palate is gonna prefer the white wine version. I think a bright acidic white wine compliments chicken more than a heavy tanin filled red wine like burgundy.
Presentation alone is superior in Chris’s recipe
Switching to a white wine will change the taste of this dish. I do it with a white when I want a more herbed chicken dish so that the herbs shine through. For Coq au Vin the ‘Vin’ is supposed to shine through.
Chris: when you think of French cuisine what else is there, flour, butter…
Also Chris: should I add butter to this? No.
Forgive me, Chris, but I thought Coq Au Vin was ALWAYS with RED wine
Don't think he knew he was making (specifically) Coq Au Vin as opposed to just a generic braised French chicken dish
Even I know that, right? I mean, and he must have known it was Coq au vin because he kept referring to the French style of cooking.
Yeah that really surprised me too and I’ve never even cooked it. Still, how he picks up on details like the flambéed cognac is beyond impressive.
well, he was going by taste alone and did mention he didn't taste any fruitiness, maybe because of the type of wine. strange either way
You know what would be a great video series idea? Giving Andy or whoever the ingredients to make a dish like for example you could have presented him with all the ingredients used to make this dish without him knowing what he's supposed to make and throwing in a couple red herring ingredients to throw him off and just seeing how closely he can make the dish given the ingredients just let him figure out what he's supposed to make and which ingredients to use or not use etc.
That would be cool!!
Alright BA. Make it happen.
Sadly Andy no longer works at BA, but this is a very good idea too!
Id watch that.
I believe they've done this with the old team they made like falafel or how ever you spell it
i think just the fact he named the dish and the chef before he even started is outrageous talent.
Not to sound pretentious, but the whole pearl onions gives this dish away immediately.
I’m surprised he doesn’t know Julia’s recipe by heart. Maybe he didn’t go to culinary school.
@@zauberklarinette he actually did go to culinary school
Ignoring the butter should have failed him for technique haha
Dan Siegel at 0:19: "This is Julia Child's 'coke oven'."
Right? 😅 my french is not great but hearing this was a bit painful 😬
lol, now now..
@xargs00 I'm french and Chris' prononciation in the beginning is great, I don't know what you're talking about
@@kilianm.8651 Chris’s pronunciation is good, we’re talking about the editor’s pronunciation at 0:21
Here's what Julia Child had to say about the wine, for everyone saying it's the first white wine coq au vine ever:
*COQ AU VIN*
This popular dish may be called _coq au Chambertin, coq au riesling_ , or _coq au_ whatever wine you use for its cooking. It it made with either white or red wine, but the red is more characteristic.
They should do an episode where it’s like soup or something saucy and he can see it and smell it but not taste it
He was very generous with ingredients and technique. Chris was way off on this one.
Definitely way off with the ingredients. So many missing and not mentioned.
I agree
But at the same time this is extremely challenging lol
this was definitely adjusted to account for the sheer amount of unnecessary ingredients lol
Dan’s grade was awful generous on technique and ingredients….
Agreed
I came here to say specifically on “appearance” 91% was way too high, though Chris’s looked more appetizing!! I’m convinced they’re afraid Chris will get so upset he won’t do this skit anymore so they up the grade when they sense his inner Karen coming out.
Heavy emphasis on the ‘awful’. If the point is to hit the recipe, he missed by the most basic ‘old style French’ ingredients- flour and butter. The score should be a C- based on how much he missed in two tries.
I'm okay with the grade on ingredients, since most of the ingredients are THERE, just not in the intended proportions/style, but I think keeping those points (which I also think should be marked with something other than an X. Maybe a yellow tilde? Something to show that the judges are going "yeah, okay, that's technically there.") means you have to ding him more on technique.
Not a ton: I think you could say 70 or 75 on technique pretty fairly, again, he did a lot of the right steps, just in one pot instead of 3, but because of that, he's losing the ingredient ratios, and other little finicky things.
And I think an 85 would have been better on appearance: like yeah, when you get down to it, it looks mostly right, it's just the wrong shade., But that's a fairly palpable issue. (though on the other hand, judging on color when he's explicitly blindfolded is a rough call...)
The technique part really bugs me. He said in the beginning that he thought it was a Pepin or Child recipe. There is no way his technique came close to what they would have done. I'm not a Chef and I don't even own one of their cookbooks and I know that.
chris got only 10 out of the 32 ingredients first try and you said his actual was 71%????
I really liked this format before covid, when it was done in a setting where the judge could actually _taste_ the dish and the whole thing was not just compressed in one day and there was some thought and inspiration while doing the shopping. The whole point of the exercise is the taste! How can anyone judge a dish without tasting it?
Still waiting for BA to give Chris one of his own recipes and see how he does... if he improves on the recipe, it goes in the next magazine issue... if he messes if up, he gets to still improve the recipe, but with 1-2 secret ingredients chosen by the BA staff!
You game him an 86% on ingredients even though he found 16/32 which is a 50% considering the ✅ graphs but okay Dan we will allow it 👀 he is incredible and deserves it either way❤️
The techniques of separate dishes for mushroom and pearl onions only makes sense in a restaurant setting with division of labour between garnish chefs and main dish chefs and using garnish for multiple dishes.
I don’t know if I’ve just been missing these notifications but I love this series! Excited to watch!!
@@majoroldladyakamom6948 I definitely double checked but everything looks okay! I think it may be me personally missing the notifications! :)
Chris: This is classic French stew.
Also Chris: I'll use white wine.
I don't mind a twist but this "contest" is not about twisting recipes, it's about mimicking them and there's zero chance that a French stew is made with white wine.
the thing is that many of the recipes in the show have tons of twists so i think is fair
Personally I love that he goes with his gut a lot. That way we get to watch how close can he get *by just being Chris*
But I feel your point too, it's a fair one
@@MrLimsoup All true and good for entertainment, and all things we want in this format; but in the end, the judging must disregard it all and remain honest. We, as viewers, are of course then free to say, "yeah, fair, but..." after the fact.
Chris is pretty awesome. Can’t imagine wearing a blindfold, tasting food and trying to figure out the dish.
I'm blown away by the level of skill and passion Chris Morocco displayed when recreating a dish without having eaten it with his eyes first. Julia Child would be most impressed but she'd be adding more butter every step of the way lol.
You have no idea, how much I crave those videos. I re-watch the whole Playlist till a new one comes out xD wait, addiction is bad, isn't it xD
I can’t believe that you said red wine and tomato in the first tasting, even questioned yourself after as to whether coq au vin would have red wine and then you didn’t add either 😂😂
Thank you Chris, never stop doing these
Anyone else think Chris's version looks like it would taste better?
Me! Definitely looks more appealing.
Definitely. I find the color of the one with red wine very off-putting.
No
they always do 😊
I love watching you break down these dishes. It's so fascinating.
The scores are way too big considering how many ingredients he missed and techniques. And how could he not use red wine and butter?
Obviously I’m not a professional chef but Chris missed a lot of ingredients and used different techniques. I feel like these scores were very generous 😅
He did a really good job explaining the technique changes though. The butter comments were really fair and many of the changes, I am sure, honestly made the dish taste better.
@@lubenicastanica2648 too much rambling.
They’re always too generous lol
@@blaXkgh0st 🖕🏻
@@lubenicastanica2648 his job was to recreate the exact recipe, not re-enginer it. He was supposed to get the same ingredients, and created the same way that Julia made it. You don't seem to understand the point.
How does Chris not know the Mastering the Art of French Cooking by heart? Id bet my car he watched Julie and Julia at least 3 times.
I was binge watching the entire series and was like “???? How come i missed this episode?” Luckily I wasn’t crazy and this is just a new episode, pleasantly surprised as well as I just made food and have some entertainment, so perfect timing for me
Having separate ingredient lists for the mushrooms and onions is a bit misleading, because it's just the same ingredients three times. They're just cooking them separately.
Good lord Chris’ dish looks so much tastier, haha. It’s interesting to see a more modern approach to cooking directly contrasted with a dated one like this.
Chris” s does look ALOT better
Looking better doesn’t mean it tastes better tho
@@MisterFoxx Well technique wise, Chris introduces much more complex flavors through more proper browning. He elevated every aspect of this old-fashioned dish.
@@tpn1110 technique doesn’t equal to tasting better though. If you don’t add the right flavors or seasoning while doing a proper technique, then the technique won’t matter. I think you guys missed the part that he didn’t even add enough butter, didn’t season the vegetables, missed the burgundy, and didn’t add enough herbs to the dish. Those important components can literally take the dish over the edge, even if the technique was nailed. My point was about taste/flavor and seasoning is literally important in that regards
Chris: It could be Julia Child.
Also Chris: I wouldn’t use butter for this.
Pick a side man, those two go hand in hand!
I love Chris but y’all have really gotta start scoring him accurately. No WAY that was a B overall and no way did it taste similar enough to call taste an A with all the ingredients missing and wrong
❤️ Chris’s mask. Who does this to him? 😂
This one of my favorite series please make more!!
This must be the most complex dish he has had to make
There was a dish that had 100 ingredients it was crazy
True! This dish has a lot of components cooked separately then brought together. Mastery of ingredients, techniques, taste, structure, and sanity!
Today’s mask is the gift that keeps giving. 💕
I was hoping someone else noticed
Honestly, I have got to say, these videos being filmed in a sterile set kitchen has none of the heart of the old videos. People wandering through the video or being called in were the best part. I understand that part of it was mixed up in them not paying people for video appearances, but there has to be some middle ground because there is nothing worth watching here with the change in locale/environment. (The exception of course is if they're still practicing strict Covid separation)
Rie and Chris both make Coq Au Vin My week is complete and it's Tuesday. 😍😍😍
Chris says, maybe Julia Child's Coq Au Vin? How good is he! I love Chris Morocco.
My favorite series keep it coming please 🥰
Chris’s ability to identify flavors and ingredients blows my mind every single time. 🤯
he just bullied ingredients to an established recipe
He missed a full half of the ingredients and almost all the spices.
The color is extremely important and I would've knocked off much more because of it, if you're trying to reproduce the thing. However, I prefer the non-red version when it comes to color.
Hoping some of the crew can start getting back into the test kitchen. I seriously miss the dynamic of everyone around and be able to taste and chime in on everything.
Chris Morocco I’m obsessed with you 💕 your videos are very entertaining.
I want the confidence of Chris Morocco mansplaining why Julia Child and generations of French Chefs use too much butter. 🤣
thank you. i can't believe he doubled down after finding out his gross errors
Love this concept... Well played !
On the one hand... I have respect for him sticking with what he TASTES. If he tasted white wine, he goes with white wine.
On the other hand... he said straight off that he was tasting "old-school" French cooking, which to me would automatically mean certain things in a dish like this-- lardons (which he got), butter, bouquet garni, cognac... and then, bearing in mind that this would originally have been using a much tougher bird, so that chicken would be on the cook a lot longer.
Chris is amazing but he has a pattern of tripping up by cooking the dish how he thinks it should be cooked and he doesn’t so much get into the mind of the chef who’s recipe it is. I think he would have more success if he took a step back and considered the chef and what they would do when constructing the dish. Either way Chris is v talented and I can’t wait for the next episode
what talent? hes taking over recipes for likes pretending hes a homosexual chef.
what talent? hes taking over recipes for likes pretending hes a homosexual chef.
He overthinks every step. Getting into the head of the chef would definitely help.
@@kimbarbeaureads HES AS I REVEALED
I absolutely love coq au vin! ❤️❤️❤️
Love him !!! His eye mask ❤️❤️😂😂
Chris: I think this is Julia Child's recepie
Also Chris: I'm going to do the complete opposite of what Julia Child would do.
Chris' posture is perfect and as a slumped goblin I'm inspired
Indeed
Luv when he explains and words get bigger
One of the better examples of why Chris is blind folded for these. The moment that came off at the end, he knew he done messed up with the wine.
Flipped episode: Chris can see it, but can’t smell it (nose plug), touch it, or taste it.
Two Coq au vin videos in two hours (BA and Tasty), what are the odds!
very high when it's the YT algorithm
This eye mask suits him so well lol
Chris’s dedication to NOT having butter and to CONTINUING to justify it on every turn is so funny to me
In my opinion Chris’s version looks more appetizing, but I’ve never had coq au vin so I have no idea which one I’d prefer taste wise
They would taste nothing alike, but I can tell you if you like chicken and wine they woukd both be amazing
If you enjoy rich wine food it's a very hardy winter stew type chicken dish. If you're starving it ended a good restaurant it's actually worth ordering. Chris version looks all right but nothing beats butter.
I've never thought that Chris' eyes are closed under the mask until now, for some reason...
Who keeps their eyes open under a blindfold?
@@SlyMaelstrom I guess I must not have any deeply held conviction about the correct way to wear a mask, so I'd never thought of it one way or the other until this video.
I can’t believe that Tasty launched an episode doing the same dish but very differently
0:21 « coke oven » Im deceased
You did better then I would! On the other hand I am an accountant, so that may or may not say very much. I looked absolutley delissious.
Love this blindfold.
The pink sleep mask with the lashes is hilarious on his face 😂
No way that was B+.
How Chris tries that like tough guy stuff in between scenes is just goofy lol
The blindfold is too good LMAO!
Not me JUMPING out of my seat when the fire alarm started ringing 💀💀💀
Awesome video!
OH YAY!!! I've missed Chris!!!
This and 'It's Alive' are the only reason I still watch BA.
Did anybody else notice the mask is essentially the same one worn by Ann Francis on What's My Line? Yeah, I didn't think so.
Okay, so here's what I don't understand. Right off, he identified this as an "old school French" dish. He said coq au vin and even guessed Julia Child. But, then instead of cooking this the way an "old school French" dish, especially by someone like Julia Child (or Jacques Pepin, or even the Galloping Gourmet. Heck, I am pretty sure I even saw Two Fat Ladies make coq au vin in one of their episodes) would have done it, he proceeds to more or less do what he would do instead. Come on, even I, for example, know a bouquet garni would have been classic and Julia, Jacques, and Graham are basically the only sources for what little knowledge I have of French cuisine. And, butter! Why is he leaving out the butter? And, of course coq au vin is made with a red wine! Has he never seen it? He's a culinary professional. How does he frequently not know even the little bit I know? Maybe he's just too young? I think, if he's got a good idea of the dish and the chef, he should think what would they do, not what he would do. I think it would serve Chris well to have a personal goal of cooking say the top ten recipes in every major cuisine. The judge was waaaaay to lenient. Even at the end, Chris was arguing that it should have been done his way, and not Julia's way. This is not "try to change someone else's recipe and put your own spin on it ", this is recreate the dish as it was done.
Yes finally
0:19 oh we are making coke, are we dan? hahaha
*Never* flambé stuff below an extractor hood ! Your carbon filters will catch fire.
I don't doubt that Chris is extremely talented, but this list of ingredients is impossible! I applaud the attempt!
I feel like Chris needs an easy confidence boosting episode of this series😂
I much prefer Child's Pepsi oven. It's the choice of a new generation.
Coq Au Vin is one of my favorite dishes.
Wooow nice one💗
Where does Chris get his shirts? My lanky husband with good taste wants to know. We love your videos!!!
Key to good french cooking: more butter lol
I think we all agree that Chris’ recipe is so much better and simpler.
It is absolutely insane to link to 2 other full recipes, just for additions to the dish. Who does that?!
Simpler? Yes. Better? Debatable.
are those old bananas back there on the counter?
I'm surprised he got white wine instead of red
Unless I read it wrong I thought he was supposed to put burgundy in it.
Me too. You would think he would know how to make Coq Au Vin correctly.
Dude.... where is the butter? While I think I know what it's like to be in your head for the most part?... some things still elude me. HAHAHA! Great job!! Still a complete badass!!
I counted him having more than half of the ingredients wrong but still getting an 86, 7 big technique mistakes but still getting an 84, and the entire dish was a complete wrong color but he got a 91 on appearance. whats the point of watching these if theyre just going to pretend he did great every time?
How can that dude judge you when he can't even pronounce the name of the dish correctly!! LOL