In this video, Former Professional Chef and Top Chef Contestant Roscoe Hall works his culinary skills to transform a 2.8-star user rated recipe and turn it into a 5-star restaurant quality french toast.
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00:00Kissing a poodle before you cook.
00:02It's not a poodle.
00:03That's not a poodle?
00:04What's up?
00:05Hey guys, it's me Roscoe.
00:09On this episode of Recipe Redemption,
00:11I'm taking a 2.8 star easy French toast recipe
00:14to a five star recipe.
00:16Let's get into it.
00:20Easy French toast, I'm checking out the reviews.
00:23Let's see what we got here.
00:25This recipe is not good.
00:27Soggy French toast, what a disappointment.
00:29My kids hated it.
00:31Too much milk, oh God.
00:34Toast should not be soupy, ew.
00:37I think the measurements are wrong on this recipe.
00:40That's a good thing.
00:42Let's see if we can make this better.
00:44From looking at this recipe,
00:45it just seems like the ingredients are off.
00:47So let's just make what they have.
00:50Three fourths cup of milk.
00:51Describe what you're making.
00:52This would be the custard part of the recipe.
00:56It's basically what you would dip your bread in.
00:58Is your dipper?
00:59It calls for one egg.
01:01Seasoning the custard is like really important
01:04because it soaks into your bread and it's what,
01:06I guess it's what makes a French toast a French toast.
01:08What makes a French toast a French toast?
01:09I mean, I could Google it,
01:11but just let me know in the comments.
01:12A tablespoon of cinnamon.
01:15Shout out to your love for cinnamon.
01:17A teaspoon of vanilla extract, let's go.
01:22Need a pinch of salt.
01:23I got big hands, this is a pinch.
01:25Let's beat it.
01:27Look at all that cinnamon.
01:29Good Lord.
01:30Even Cinnabon doesn't use that much cinnamon.
01:33The recipe says soak bread slices in egg mixture
01:38for 20 seconds on each side.
01:40You should always use a thicker bread.
01:42Nothing against this guy again,
01:44but it's sandwich bread, very thin.
01:47Count me down, please.
01:48I got you.
01:49Do you know any fun facts about French toast, Roscoe?
01:51Never eat one in France.
01:53That's your timer.
01:54Whoa, all right, let's flip.
01:56So you see what I'm saying?
01:58You soak a thin piece of bread like this in a custard,
02:01it's gonna turn out to be a soggy mess,
02:03as one of the comments said.
02:04So how long would you soak French toast though for?
02:07A thin bread like this, honestly, I would just dip it.
02:10Super soggy, a mess.
02:13See, I already put a hole in it.
02:15For this kind of sogginess,
02:17we probably should do it on low.
02:19There's no reference to how high to cook it.
02:22We're just gonna use some canola oil real quick.
02:25Ladies and gentlemen, do not use your hands for this.
02:28I'm a seasoned aging chef, and I do stuff like this.
02:32We're going for lightly browning crisps,
02:34kind of like me.
02:35All right, you guys see this?
02:38This one's a little bit better.
02:40See, the second one's better
02:41because the first slice of bread
02:43soaked up more of it in that 20 second.
02:46Oh Lord.
02:48It's super gummy.
02:49I mean, one piece of bread's gonna take 10 minutes on low.
02:52It smells good though.
02:53Oh, it smells delicious.
02:55Come here.
02:56That's good.
02:57You got a nice little crispy,
02:59but not really because it's sandwich bread.
03:01If I were to cook this more, I'd just be dried out.
03:04Your man over here is basically an omelet made out of bread.
03:09It's sad.
03:11We're gonna eat this.
03:12Let's get some powdered sugar.
03:14This should help tremendously.
03:17Make syrups.
03:19Please pardon this interruption.
03:21We're having technical difficulties
03:22opening the syrup bottle.
03:24Come on, I'm not joking.
03:26Oh, you're so strong.
03:28Shout out to Vermont.
03:29Why is your syrup so good in Vermont?
03:31Put it in your comments.
03:33Ooh, silky.
03:37I'm sure it's delicious.
03:41Mm-hmm, very cinnamon-y.
03:43Very similar to yogurt.
03:45If I were to rate this, I'll give you a two
03:48just because it reminds me of childhood.
03:51My sister cooks better than this all the time.
03:52She's not even that good of a cook.
03:53Shout out to Chelle.
03:54Britannica is her real name.
03:56Isn't that funny?
03:57That's her first name, Britannica.
04:01You guys want some?
04:03He likes it.
04:03He's used to eating stuff like that.
04:05No, this is what I'm on right now.
04:06Mushy stuff.
04:06See what I'm saying?
04:08Go ahead and redeem it, bro.
04:09Redemption time.
04:11Keep going.
04:13I don't know the rest of that song.
04:15Let me redeem this and bring it to a five star.
04:22I'm gonna show you how to love cooking.
04:26I'm gonna redeem.
04:27I'm gonna make my version of that French test.
04:29It was at a two.
04:30We're gonna turn up the volume to about a 15.
04:33All right, one egg.
04:34Heavy cream.
04:35Better custard, bottom line.
04:37Think creme brulee.
04:38You with me, sister?
04:393 1⁄4 cup.
04:40In we go.
04:41Splish, splish, splash.
04:42Same thing with vanilla.
04:44This is what a teaspoon looks like.
04:45This is the cool part.
04:47Citrus.
04:48Zest in nutmeg and anything makes it taste like five stars.
04:51I'm gonna do maybe just half of this sucker.
04:54Fresh grated nutmeg's amazing.
04:55You can put through a pinch if you want,
04:57but I'd do this.
04:59It's soothing.
04:59It smells good.
05:00Maybe 15 strikes.
05:02Ooh, that smelled good.
05:03Y'all wanna smell it?
05:05Sugar's important.
05:06Let's do cinnamon like the last one.
05:08I even matched it.
05:12Vibe.
05:14And then the best ingredient, cognac.
05:18This is what makes it six star.
05:19Next to the orange zest.
05:20Like these two things balance out flavor-wise,
05:23so it's kind of like important.
05:25It's sweet and it makes custards really rich and delicious.
05:28It caramelizes naturally.
05:29It has so much sugar in it.
05:31Whiskey whisk.
05:33Now let me know what you guys add to your custard.
05:36If you do cognac, sugar, orange zest,
05:40Grapico, Pepsi, bourbon, anything.
05:43Just let me know.
05:44Add to the comments.
05:45The last recipe had thin sandwich bread
05:48that you would use for a grilled cheese or barbecue.
05:51We're going for thick, crusty boy.
05:54Just a Pullman loaf.
05:55You could do challah.
05:56You can do brioche.
05:58The better your bread, the better custard soaking,
06:00the better French toast you're gonna have.
06:02Caramelizes better.
06:03Custard, bread, thick, cognac, soak.
06:09You can press in or you can let it sit.
06:11I mean, you could soak this for 10 minutes in the fridge
06:15and it'll just get better.
06:17See that?
06:17You want it to kind of sink in like that.
06:20You know what I mean?
06:21Almost like a sponge,
06:23but you still want some slight firmness to it,
06:25which is why you have a thicker slice of bread.
06:27All right, I'm cooking with butter, no oil.
06:29If you wanted to, you could cook with oil and butter.
06:32It stops the butter from browning.
06:34I'm gonna do two big knobs.
06:36Butter's better because of the fat content
06:38and it really soaks into all those crevices.
06:40Man, it's just good.
06:41Is everyone right?
06:42Like butter's great.
06:44Hear that sizzle?
06:45Does it make you happy?
06:47Ooh, papisito!
06:49You're gonna let that cook.
06:50The reason why I keep ducking under and looking at my heat,
06:53I don't want my butter to burn
06:55and I also want it to cook evenly and slowly.
06:59It'll take a little bit longer than that other recipe,
07:02obviously, because the bread's thicker,
07:04but you'll see a better outcome.
07:05I normally eat French toast on the day off.
07:07We may not throw cognac in for the kids.
07:09It depends if I got some good sleep.
07:10You know what I'm saying?
07:11Because the alcohol burns off, all right?
07:13It's just flavor.
07:15All right, come here.
07:16Hi.
07:17See how that's getting crispy?
07:18I just wanted to show you.
07:20Look at that.
07:21That's just bread talking to that butter,
07:23having some fun like Giada de la Rentas.
07:26Who's your favorite celebrity chef, guys?
07:28Padma, Gayle.
07:29Padma's not a chef.
07:31No offense to Padma.
07:32Your personality.
07:33She loves me.
07:34Like, we're good.
07:35Uh-huh.
07:37The sogginess has already gone away,
07:39but not so much in the middle.
07:41So you can tell it's a nice custard.
07:42It should be almost like spoon-y.
07:43Spoon-ry!
07:45Woo!
07:47Right now, we're gonna let that cook.
07:49All right, another kitchen hack
07:52is sprinkling a little bit of granulated sugar on top
07:54because it adds this layer of caramelization.
07:56So when you put the powdered sugar on,
07:58it has like a bed to rest on.
08:00You know when French toast is done.
08:02You can go off color if you want,
08:04just like that last recipe.
08:05I personally go off touch
08:07to see if I still have a soft interior
08:10and a crusty exterior.
08:13Bring it in, baby.
08:15Mm.
08:17And that last one sounds like a...
08:21All right, we're done.
08:22It's ready to rock.
08:23It's caramelized.
08:25I'm ready to plate it up.
08:25We're gonna eat this.
08:27Redemption!
08:28Look at that.
08:29Classic.
08:31Nope.
08:32Pea shug time.
08:33Eh, eh, eh, eh, eh, eh, eh.
08:35Oh, look at that.
08:35Make syrups.
08:37Dude.
08:38The secret.
08:39Salted whipped butter.
08:42Get a little disher.
08:43I like a lot.
08:45But we'll be cool.
08:46What's up?
08:47It's crispy.
08:48It's not too sweet.
08:49It's custardy in the middle.
08:51The sides are perfect.
08:53It's seasoned.
08:54What else could you put on top of this
08:55before you dig in?
08:56Butter, whipped cream.
08:57You can do a quenella whipped cream.
08:59Ricotta, berries, bacon in between each slice.
09:02Some people do yogurt,
09:04which is really odd.
09:05If you do any of those,
09:06let me know in the comments.
09:07Let's go for it.
09:09Look at that.
09:09You get it in there.
09:11I'm a two biter.
09:13Like an R&B video.
09:25Get in, guys.
09:27You haven't tried it at all.
09:31She asked for five star.
09:33I give her a five star, okay?
09:35She wanted three.
09:36I give her a three,
09:38but I don't know how to do that.
09:39You want a slap?
09:40You're so good.
09:42This is what love's about, guys.
09:44Redeemed.
09:45Redemption's a cool thing
09:46when it actually is delicious.
09:49No offense to my guy, Brian.
09:51He did a great job.
09:52We're all fans of this stuff,
09:55but this stuff's where it's at.
09:56Five stars.
09:57Easy French toast.
09:59Yours truly.
10:00I'll see you tomorrow.
10:04What?
10:06Words.
10:07Couldn't have done it without the lava lamp.
10:09It's a mood.
10:12It's a mood.