Recreating A Juicy Lucy Cheeseburger From Taste | Reverse Engineering | Bon Appétit
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- čas přidán 12. 01. 2023
- We challenged resident Bon Appétit supertaster Chris Morocco to recreate a Minneapolis-style Juicy Lucy burger in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way. Will Chris be able to reproduce this regional favorite without being able to see what it is?
Director: Cory Cavin
Director of Photography: Eric Brouse
Editor: Mike Imhoff
Host: Chris Morocco
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Yoshivel Chirinos
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Mike Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. - Jak na to + styl
Looking for more American food inspo? Head over to the Dinner SOS podcast, where Chris and the BA team help a caller from Italy put together a top-tier American menu listen.bonappetit.com/dinnersosyt_americanmenu
he's getting confident. bring back the weird cheeses
Chrisvis getting notions now...
Oh man which "recreating" episode was it where he had the cheese meltdown (pun intended)?
🤣
@@dtemp132 It was either the Insanity Burger or Mac and Cheese Carbonara
Red Leicester has entered the chat
I enjoyed the more simple recipe for a change. It required Chris to be very precise on everything. With really complicated recipes, a lot of the little details get lost as any individual part has less significance. Here if he does something wrong, it really stood out.
Agreed, especially with dishes that are just fully mixed together. He has literally no chance of getting every ingredient, no matter how good his taste buds are
We all enjoy watching success!
100% agreed - enjoyed this much more than the likes of the trash can tortilla thing (I honestly can't remember the name)...
Yeah, I’m looking forward to more
When using a potato bun and putting it in the toaster makes all the difference.
I miss seeing him going around the supermarket - actually a mini series showing us the team doing their weekly shop would be great, where they go, what they buy, how much, sneaky treats etc
Tbf he's probably far too busy to spend 1-2h of his day doing grocery shopping
you're insane. it's the most inconsequential part of the process, thus they stopped filming it especially since he's already made his decision about what to buy while still in the kitchen. my gawd, how can you long for the grocery shopping portion of this series?
kitchens order their food and its gets delivered so a series of 16-wheelers showing up to the test kitchen would be kinda boring lol
I would love to see Chris reverse engineer one of his OWN recipes. Without his knowledge beforehand of course. Love to see if he could figure out its his before the reveal
I really appreciate having a simple recipe once in a while. You really begin to appreciate Chris even more when you he just nails ingredients and techniques. And it gives people more appreciation for him tackling these crazier recipes and just how incredible he does on them -- misses and all.
Matt’s bar is in south mpls, not downtown! I give her a 90% on burger geographical history.
Ndeed it is. And Matt’s spells it a Jucy Lucy.
Ok *eye roll* it's still in town but at least she mentioned Matt's and didn't try to say another place was the originator of the Lucy, just sayin.
thats what i was like!
@@redhotdiscoboy The two are not even close in vibe. Matt's is a neighborhood bar in South. And downtown is downtown.
My dad has always been a 5-8 guy for what it’s worth.
This is the best Reverse Engineering for a long time. Simpler recipes rely more on Chris's Technique, instead of just picking this one random ingredient that happens to be the chefs favourite. Please do more of these.
The simpliest dishest might be sometimes the trickiest but not this one. I've been watching this show since its beginning and how come I'm still amazed by Chris' abilities? Such a genius.
I miss the B-roll of Chris shopping. Make him shop! :D
Hearing about Chris' childhood really explains all the times he was too bougie to recognize an ingredient. He's gotta hang out with Brad more.
Also, "struggling with how to care less" is some really graceful shade on Midwestern cuisine.
Honestly, Midwestern cuisine is pretty garbage.
Right he always comes off soooo privileged 😂
I'm with Chris (and Jacques). I don't trust any recipe for caramelized onions that uses sugar. Onions have plenty of sugar if you give them time.
Agreed. You can speed up the process using water too. Sugar is only useful to save time, otherwise it's just unnecessary.
Bar food doesn't have time though.
@@dtemp132 that’s why they have prep cooks
You should have Chris reverse engineer one of those insane Facebook video recipes where some woman just puts like 12 different ingredients in a casserole dish.
"If you're gonna be wrong, be wrong in a delicious way" love it!!
This episode made my day 😍
i missed chris and brad interaction with each other i hope to see them in the future🥲🥲
Chris should have never stayed at BA after he learned his coworkers of color weren't being paid
@@blackwivesmatter9040 We don't know about the things that happened behind closed doors, but i'm certain chris and all the crew stood by them ,and who knows maybe he will leave too and will open a new youtube channel like the others and we will always support them.♥♥
@@nihal_s5391 brad is still on other new BA content, he's still apart of the crew
@@AngeMaree yes i know !! but they didn't do shows or collab with each other anymore 🥲🙃
I know Chris has his methods but it will never not infuriate me that he won't just take one normal bite of literally anything before taking it apart and possibly losing ingredients or techniques.
i think he definitely misses stuff by doing this!
That's going to be the "A" game for Chris.
It would really help his ratios if he would just try the whole thing one time. It's fine to break everything down and try to nail each flavor, but he loses how much of each ingredient he needs to use
@@IDiggPattyMayonnaise he loses the forest for the trees
" I never dare to dream.....to achieve these heights" - iconic line... loved this ep!
I loved this episode! I do miss Chris grocery shopping, though. I wonder if that will come back. I feel like my soul needs that. 😂 🛒
Describing the Juicy Lucy as a power move is too true
I’m glad we can see more simple recipes. It’s still challenging, but he’s more likely to get it and it’s kinda more fun to watch
I love the ‘simplicity’ of the Juicy Lucy. The reason I put simple in quotes is because there’s only 5 main components. Meat, cheese, onion, bun pickles. If you screw one up then it’s not the right thing.
It also helps people who are new to cooking. Simple recipes.
Matt's Bar is NOT in downtown MPLS. Its in the Powderhorn neighborhood of South MPLS.
Thank you, came here to say this. Maybe they just said “downtown” as a generic way to describe it but it’s not even really close to downtown.
Do they have a police department?😂
Let’s see a side by side episode- Chris & Brad battle the super taster challenge. Crossover-!!
"I hope some day you'll come to downtown Minneapolis where you can wander around for hours looking for Matt's Bar, which is in South Minneapolis."
cant believe Chris didn't question how she got the patty to cup, he was so perplexed by it... oh well
please bring back the shopping part
Finally a dish I feel that I can recreate myself and afford all the ingredients.
TIL I am a monster for putting dry buns in a dry pan to toast them... Thanks Chris, you got me. You got me good. PS. Can Chris just teach me a masterclass on any type of cooking? I would pay for that.
I just miss the good old days of Bon Appetit ......
I love the look Chris gives during judging when he says about the cheese: "Yes, you fold them in. Because everybody knows that." Ha. Chris is awesome.
As a Minneapolis local, I love this
Kind of losing my mind at saying Matt’s is downtown though
@@Abra63lol I thought the same thing. Glad I’m not the only one who noticed that
@@Abra63same here! 😂
Hope you got the secret ingredient 😂
Nothing better than my favorite series getting a new episode!!
Congratulations Chris!! 🎉 finally a well-deserved score 😊
This dudes swagger is back, it might be time to humble him with more guy fieri appetizers.
Please keep up with the Chris Morocco series! We love it!
Just brilliant, how Chris breaks it down - what a legend.
I don’t know why I’m always on the toilet when I watch these
Love when the OG cast drop content! Miss the whole cast but I understand what happened hope they still keep in contact
Having seen michelin star chefs show off onions caramelizing in oceans of butter, the butter take was surprising to me.
I've said it before and I'll say it again; The "secret conversation" bit at the beginning of these videos has never been necessary.
“ And if you’re gonna griddle something you’re gonna introduce fat, or you’re just a monster “ lol 😂
This has become one of my favorite series!
Ekxiouz me ! Chris going to the supermarket and goofing around the shop was one of the highlights of these videos ! I'm maaaAAaaad
Chris, I'll treat you to Matt's...cash only, 1000 degrees celsius cheese when served up. May accept credit cards now, harkening back to my college days.
Chris made an amazing job with this one. I look forward to see more of this. The best that you do!
Love this series! More, more! This one was a bit simple, but still fun. I'll take whatever I can get. Such a fun format.
The eyeroll at 20:14 after bringing up the potato bun was great!
Impressive! I want more of this
You just fold it in. You fold in the cheese! I cannot show you everything, David. 😆
The issue I always come across is when cooking the meat, the bottom patty always shrinks which can pull the patty apart, and the cheese comes out!
so satisfying to see most of the boxes checked once in a while!
well, there were very few boxes comparatively and the taste of most was obvious
He did great! Hugs and stuff to him!
Love this series
Juicy Lucy best enjoyed with a bunch of fries and a warm general atmosphere
Good job chris, as always~
Love letting Chris have a win !
Yay he cracked into an A!! Well deserved. An A- is still an A, Chris!
My dad folds the corners of the cheese in when making regular cheeseburgers as well
i miss 2 attempts and then to do the final. it’s like 1st is a rough guesstimate then the 2nd time he makes adjustments but can’t check if they actually worked or not. like the potato bun in this i think he would get right if he tried it.
Can we please get more of the original prep video? Maybe just a bit more detail on how it’s being prepped, is it just the challenger making it based on recipe or video source. I really wanna know the variables between each preparation in his first tasting and second and how true to the original chefs it is!
2:30 eyyyy there's a tic. Knew he had a bit of obessiveness to him. Me too. Makes us more attentive. :D
Awesome episode!
totally thought those painted nails were chris’s in the close-up of the burger patty and kinda upset that they weren’t!! 😂
I'm so happy for Chris. I've never seen him do so well on the first time. Haven't seen you doing any Middle Eastern recipes. Want to make life difficult for Chris? Maqluba.
I love how there's no objective quantitative scale but they are "hmmm it's not a 90, it's a 92!":-D
This was so iconic it was a bit too easy. Most of the BA cooks could have done this one no problem.
Tbf he did deserve an easy one at some point
Literally a different person presenting this every time.
Yaaas another episode
I’d like to see Chris do some sort of burgoo. Something rustic and rural.
Proud to be a Minnesotan right now.
It is a bar burger! Darn it Chris, always assume the cheapest ingredients (except butter apparently!) :)
Aaaaay! Minneapolis represent! ☃️
Minnesota. Keep it simple….definitely overthinking it. We love our butter, crockpots and BBQ..
Ope, now I'm going to have to venture into to cold get a Jucy Lucy this weekend...
Yes!!! Way to represent a Minnesota classic! Killed it
If using butter is wrong, I don’t wanna be right. 😂
Matt's bar is not downtown... it's in South Minneapolis by Powderhorn Park!
congrats on this one!!!!
The burger looks so good
Close to perfection
The crust on those first patties was 🤌
And the crazy cheese saga continues. Haha
When Chris says he never had square American Kraft singles I knew he's never been poor
Matt's Bar is NOT DT Minneapolis! It is 4 miles SOUTH on 35th & Cedar.
Digging the Plastic Man eyemask.
Bring back grocery trips with Chris!!!!!! :(
lol, nice to see Chris get an easy one! lol
Chris: the cheese, you fold it in!
Confidence booster episode
So impressive.
Great content. 😋😘
Omg he finally got an A- I can relax now 😂😂
Petition to have Chris recreate aunt myrna's party cheese salad
They gave him an easy one after the difficult compost cookie 😂😂😂
Just a Juicy Lucy? No celebrity chef attached to it?
what celebrity is known for their juicy lucy? that's like having a celebrity known for their grilled cheese
Man I wanna make a dish for this man and him tryna find out how and what!
This is super cool :D
I always put a lil sugar when I cook onion an I use butter an oil
twin cities resident here great to see some love for us
bring back chris shopping for the ingredients!!!!