Recreating Emeril Lagasse's Chicken Cordon Bleu From Taste | Reverse Engineering | Bon Appétit



We challenged resident Bon Appétit supertaster Chris Morocco to recreate Emeril Lagasse’s Chicken Cordon Bleu 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. Does Chris have what it takes to recognize and reproduce this French comfort food classic without seeing what it is?

Director: Cory Cavin
Director: Matt Hunziker
Director of Photography: Eric Brouse
Editor: Michael Imhoff
Host: Chris Morocco
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Stevie Stewart
Culinary Associate Producer: Rebecca Lucarelli
Line Producer: Jen McGinity
Associate Producer: Yoshivel Chirinos
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leewuen
Production Assistant: Alaina Chou
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch

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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.

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  • Can you bring back It's Alive please?

    Brian A 16/10/2022 pm8:08
  • A lot of fun to watch this!

    Peter Hogeveen 16/10/2022 pm8:08
  • I think Chris should've received a slightly higher score on this challenge.

    LegOfAhab 16/10/2022 pm8:08
  • Oh, thank goodness, no cheating in this episode! I really hated the last episode where she told him the cream was green. It defeated the whole purpose of the blindfold. This episode was much, much better.

    Taric Alani 16/10/2022 pm8:08
  • One recipe I’d love to see him tackle is Gulf Seafood Couvillion by Isaac Toups (it’s in his cookbook Chasing the Gator). I think it’s a great balance of simplicity and complexity that might be a fun recipe to see Chris delve into!

    Matthew Rucki 16/10/2022 pm8:08
  • Why are the people in the background still masking in the kitchen?

    Michael Deerborn 16/10/2022 pm8:08
  • Plankton would’ve loved this guy

    Mac Welch 16/10/2022 pm8:08
  • Is anyones thinking of making emerald essence, start with half the amount of salt. Then increase amount of salt. I make 2-3 qts for the summer.
    The actual recipe has to much salt content to be used are rubs.

    2lotsill 16/10/2022 pm8:08
  • I had a lot of Cordon Bleu chicken as a child and I despised it (it was a common school lunch option in France) but this actually sounds good.

    Lydia 16/10/2022 pm8:08
  • 20:57 "seasoning is like… the salt is right there" is a nice way of saying that the salt in the proprietary salt blend overwhelms the scant thyme and oregano. or that the jar of Emeril's blend had been sitting on the shelf at the store long enough for those herbs to disappear beneath everything else.

    dio52 16/10/2022 pm8:08
  • How long do you guys in the US still have to wear masks for? It isn't really something we see here anymore.

    HugTheSub 16/10/2022 pm8:08
  • I cringed every time they said cordon blue. I had to google it. Americans are the only ones who say it wrong and not in the french way. But they say it wrong with pride. I hope I am not the only European who noticed that.

    Annabel Ihnsel 16/10/2022 pm8:08
  • he deserved a 95!

    Dani 16/10/2022 pm8:08
  • She was too harsh on the ingredients score, that should've been an 88 or 89 at least. Even a 90 would be fair. This felt like an A-.

    kyrz0 16/10/2022 pm8:08
  • This series helps prove that you can't taste all the ingredients in recipes with a ton of ingredients

    TheSongwritingCat 16/10/2022 pm8:08
  • « Low key thanksgiving and gravy » is my favorite kind of gravy.

    Marianne Chevrier 16/10/2022 pm8:08
  • Wanna see him try egg fried rice 😂

    N*D18 16/10/2022 pm8:08
  • I want to know about the pen Chris is using in his notebook. It looks like an Ohto with a felt fineliner like a Rotring Tikky Graphic or a Micron, but it appears to be a colored pen. All I am finding is rollerballs in the style.

    Brian Eisenhauer 16/10/2022 pm8:08
  • Bro y'all should make a movie with all of y'all lives and how they intertwined over the years. Would be a banger and y'all would be millionaires. Ain't gotta be a tell all add some theatrics to it, but mane it would be a banger in the movies.

    l̸I̸l̸ʷI̸l̸l̸I̸I̸I̸ ,..- (ˡⁱˡᴡ𝙸𝚕𝚕 𝙸𝙸𝙸) 16/10/2022 pm8:08
  • Quick question is this like perfect pitch?

    l̸I̸l̸ʷI̸l̸l̸I̸I̸I̸ ,..- (ˡⁱˡᴡ𝙸𝚕𝚕 𝙸𝙸𝙸) 16/10/2022 pm8:08
  • here for the many small bams lol

    Liz Davis 16/10/2022 pm8:08
  • this skill is nothing short of amazing

    OneShowPerDay 16/10/2022 pm8:08
  • Seems like dry spices like thyme and oregano would lose all their subtle herbal aromatic qualities in a pan fry, especially next to cayenne, salt, pepper, garlic and onion which are far stronger flavors. Also Italian bread crumbs also would be moot as they probably only offer a small addition of dry basil and parsley which again are scorched by hot oil. Dry herbs release their flavor more noticeably into wet applications like sauce. My take-a-way, Chris nailed it.

    B Stucki 16/10/2022 pm8:08
  • Anyone else feel like they refuse to give him an A? She said it looked “exactly the same” as the original and then gave him a 94 for appearance? It’s so confusing and frustrating! Halfway through the episode I thought this would surely be the one he’d get at least a 95 on, but the judges always seem to nitpick this smallest things.

    Abigail Wood 16/10/2022 pm8:08
  • We need more episodes with Brad…

    Mtn. Life 16/10/2022 pm8:08
  • I found it interesting that Chris couldn't seem to taste the olive oil and butter that Emeril's cutlet was fried in. This confirms my suspicion that pan frying in olive oil and/or butter rather than in plain ol' vegetable oil is a waste of relatively expensive ingredients.

    twrob82 16/10/2022 pm8:08
  • Blind taste test a plant based meal!

    deenagirl101 16/10/2022 pm8:08
  • LET CHRIS SHOP, LET CHRIS SHOP, LET CHRIS SHOP!

    Alexandra Grimshaw 16/10/2022 pm8:08
  • My absolute favourite! Chris you’re amazing. I feel sick and this video made me feel so much better.

    MAB 16/10/2022 pm8:08
  • Nearly identical… 94

    brandowag3 16/10/2022 pm8:08
  • We should give Chris the exact number of ingredients at the beginning after tasting.

    Sammie Hunt 16/10/2022 pm8:08
  • What a harsh critic

    Azra Sadia 16/10/2022 pm8:08
  • I’m digging the white Gshock. Chris is a man of class and taste.

    Viperlt86 16/10/2022 pm8:08
  • "A lobe of situation" needs to be a tote

    Alejandra Menendez 16/10/2022 pm8:08