Recipes That Made YouTubers Famous

Metatube

Use code 50CANOE to get 50% OFF plus free shipping on your first Factor box at https://bit.ly/3ZK0duX! Join this channel to get access to perks: https://www.youtube.com/channel/UCF3jMqkgvFRb6KBbSfsFFtQ/join  Merch: https://futurecanoe82.com/ Joshua's Sandwich: https://www.joshuaweissman.com/post/popeye-s-chicken-sandwich-but-better Andy's Chicken Biriyani: https://www.andy-cooks.com/blogs/recipes/chicken-biryani?srsltid=AfmBOopVNl0lvify9u9Z3Ha8q37Lpm-jdyD7sq_diaVEVFoGgTWiu2tA Uncle Roger Reaction: https://youtu.be/t_KdbASIkB8?si=m5pSB5PXu93Lb6j0 Doobydobap Curry: https://youtu.be/zt1Lx9L619w?si=bJIsBh8gIv1Ciwhj Babish ratatouille: https://www.babi.sh/recipes/ratatouille    P.O. Box still open To: FutureCanoe 118 A Orchard St No.108 New York, NY 10002  Follow me on: TikTok: https://www.tiktok.com/@futurecanoe82 Instagram: https://www.instagram.com/futurecanoee/  #cooking #commentary

Transcript

00:00Every chef from the restaurant world or traditional media has their signature dish that placed

00:11them on the map.

00:12Like Gordon and the Wellington, Massimo and the Oops, Lemon Tart, TK and the Pearl Oyster,

00:17A-Cats and the Helium Sugar Balloon, Rubachon Smash, Peaks, Burlingu, Paul Bacuse, and pretty

00:23much everything he makes.

00:24Finally, Martha Stewart and Inside Out.

00:26If you consume as much cooking YouTube as I do, you'll notice that it works the same

00:30way with famous foodtubers.

00:32One particular dish usually takes them from growing a lot to straight up Mr. Beasting.

00:37Today we're gonna take a look at some of my favorite food creators and remake their

00:40algorithmically blessed, glorious recipes.

00:43The first recipe we're tackling is definitely gonna be Papa's Popeyes Chicken Sandwich.

00:47When the video first came out, it was almost as insane as the sandwich line.

00:51Everybody going crazy over how good the concept, quality, and the recipe look, solidifying

00:56butt better as one of the most iconic series on YouTube.

00:59Personally, I think this was a historic turning point for cooking YouTube, where Joshua got

01:03everyone interested and inspired to cook at home what most people crave, while giving

01:07it more depth and better educating the viewers.

01:10Well enough meat writing for now.

01:12The first great thing about this video is that the bun for the sandwich needs to be

01:15the burger bun recipe.

01:17So following one recipe video requires you to watch another video, which is the mark

01:21of a great YouTuber.

01:22Anyways, before we continue, you should watch my YouTuber's cookbook review video first.

01:27To get started with the dough, we're gonna make a Japanese milk paste.

01:30Based on my years of bread making experience, I know that this paste is gonna improve moisture

01:34retention, enhance fluffiness, and give a better dough structure.

01:38We'll mix 2 tbsp of water, 4 tbsp of milk, and 2 tbsp of flour.

01:43Turn on medium heat and whisk it pretty vigorously until it becomes like a gel.

01:48This thing dries up really quickly, so we're gonna put it in a container and wrap it with

01:51plastic foil.

01:52Set aside for now, getting started on our wet ingredients.

01:55Half a cup of my roommate's milk, we're gonna microwave it for 40 seconds to get it at least

01:59up to room temp.

02:00Cuz we gotta get rid of the cold environment to bloom a whole tablespoon of yeast.

02:04Set that aside for 15, we're gonna work on the dry ingredients now.

02:07I never do this cuz it's called all purpose for a reason, but I actually got bread flour

02:11for this video cuz I feel like these are the YouTubers that inspired me growing up so I

02:15should take their recipes more seriously.

02:16That's a total of 2.5 cups of bread flour, which is 320 grams.

02:20A teaspoon of sea salt, and 2.5 tbsp of sugar.

02:24In another container, we'll crack in 1 egg, and 1 egg yolk.

02:27The final element of the dough is 3 tbsp of butter.

02:30So supposedly, the sequence of event is mixing the yeast and the flour, then the paste, egg,

02:35and finally the butter.

02:36But it takes such a long time to mix everything, especially the butter cuz you have to like

02:40rub it into the dough, so I'm just gonna go take everything and rub it on the couch.

02:44After everything combines, we'll just put it on a work surface, fold it a couple times

02:48to give it some tension, and then finally shape it and roll it into a smooth ball.

02:52Taking the same bowl as before, we'll grease some oil all over.

02:55It was already pretty oily from the butter.

02:57And finally cover it with a wet towel.

02:59I don't feel like wetting a towel, so I'll just put a damp paper towel and close the

03:03lid.

03:04After an hour or two, it should be double in size.

03:06Not really in my case, but I can't really wait anymore.

03:09I have stuff to do cuz I have a vibrant social life.

03:12No you don't.

03:13You are a loser.

03:14The entire piece of dough should be divided into balls around 100 grams.

03:17I really recommend measuring cuz it's really difficult to bake even buns.

03:21The recipe is for 8 buns exactly.

03:23What we're doing here is just folding it and pulling on the surface to give it tension,

03:27which is our last stretch of the gluten.

03:29We're resting it one last time.

03:30I greased up some plastic foil to cover it very loosely, allowing some room for growth.

03:35And in an hour and a half, the buns should get big and juicy like this.

03:41With the oven preheated to 375, we're gonna egg wash it with a splash of milk and an egg.

03:46Put it in the oven for 16 to 18 or whenever it's like brown like this.

03:52I'm just rubbing some butter on there to make it look shinier and we'll let it rest for

03:56at least 30 minutes.

03:57Almost forgot for a sec, this is a chicken recipe.

03:59You don't understand the egg shortage cuz of the chicken flu.

04:02But what is up with all the grocery stores in lower Manhattan being out of buttermilk?

04:06Is there like a butter... flu or something?

04:09Whatever, I just mixed yogurt, sour cream, and milk to its buttermilk consistency.

04:13The lactic acids we need to tenderize meat, so probably whatever dairy product will work.

04:18And for the seasoning blend, it's just garlic, smoked paprika, salt, pepper, like stuff like

04:22that.

04:23I don't wanna give away everything.

04:24We should support Papa's recipe website, which I'll link in the description.

04:27We'll lay in our chicken thighs.

04:29Not really radioactive cuz, you know, I was at Whole Food and picked them up.

04:32We'll put it in the fridge for 2 to 72 hours.

04:35For the flour dredge, it's gonna be similar as before, with the addition of MSG, and if

04:39you want it spicy, a teaspoon of cayenne.

04:41We'll take out the chicken thighs, shake it really well like the hater's gonna hey, hey,

04:45hey, hey, hey.

04:46Covering the seasoned dredge, we're gonna press it all the way into the chicken, like

04:49use a little bit of force but don't destroy it.

04:51And we're gonna shake off the flour like the player's gonna play, play, play, play, play,

04:54play.

05:06But most likely, once you get a golden brown color, it's done.

05:11Also, the chicken thighs are very forgiving.

05:12If you overcook it a little bit, it's still gonna be pretty juicy.

05:15The sauce that goes on top is pretty much just a spicy mayo with hot sauce, paprika,

05:19and lemon juice.

05:20Okay, time to assemble.

05:22Surprisingly, nothing have went wrong with all the elements of the sandwich.

05:26This is the most exciting part.

05:27I feel like I've been cooking all day and I'm so hungry right now.

05:30Just dry toasted the bun, we're gonna sauce it up.

05:33Not too much though, cause the chicken needs to be the main character here.

05:36Some pickle slice it, we're gonna close it with the top bun.

05:48Even though we already know it's gonna be fire, but let's give it a taste and rate

05:51it on 13.

05:552019 Joshua Wiseman just never miss, bro.

05:58Elite recipe, 9.5 out of 10.

06:00I probably wouldn't make it again cause the process is kinda exhausting.

06:03If you also find cooking high quality meals for yourself a little too tiring, let me introduce

06:07you to today's sponsor, Factor Meals.

06:10Factor sets you up for success.

06:11Skip the grocery stores, prep work, cooking fatigue.

06:14Instead, get chef-crafted, dietician-approved meals delivered right to your door.

06:18With over 35 meals to choose from per week, including options like keto, calorie smart,

06:24vegan, veggie, and more.

06:25You can also make sure you're making a sustainable choice.

06:28Factor offsets 100% of delivery emissions and sources 100% renewable electricity for

06:33their production sites and offices.

06:34As a lot of you know, besides making cooking videos, I'm currently doing a lot of studying.

06:38Some days can get quite busy.

06:40Factor can save me a lot of time, freeing me from a busy schedule and the stress of

06:43cooking.

06:44Most importantly, it brings complex meals to keep my diet balanced without overloading

06:48my fridge with extra ingredients I don't know what to do with.

06:51This way, my fridge can always be well stocked and I know exactly what I'm eating.

06:55Head to Factor75.com or click the link below and use code 50KANU to get 50% off plus free

07:00shipping on your first Factor box.

07:02That's code 50KANU at Factor75.com to get 50% off plus free shipping on your first box.

07:15Chef Andy is from New Zealand and now lives in Australia.

07:18A decision made by him just to confuse the rest of us with his accent.

07:21I believe at this point, every user on YouTube has seen his, hey babe, what you want for

07:25dinner opening.

07:26I find his content super comforting, it's like having a professional chef friend cook

07:30you whatever you're craving at the time.

07:32And the way he integrates ASMR and his graceful movements in the kitchen keeps me engaged

07:36the whole time.

07:37Let me show a clip real quick, you'll see what I mean.

07:51You see what I mean, he doesn't really talk, just letting the food speak for itself.

07:59But the dish he changed the internet forever with is definitely the chicken biryani video.

08:04It has 166 million views, I think that's 32 times the population of his home country.

08:11Might be the most viewed cooking video of all time, but I don't feel like fact checking

08:15because we gotta start making this dish.

08:17I think I'll stop giving measurements here, if you want to see it we should support his

08:20website and video down below.

08:22The first ingredient is crispy onion, we're using three red onions because it's the most

08:26pungent.

08:27We'll slice them all, obviously the thinner, the easier and quicker to fry.

08:30As you remember, we've done this once before, I forgot what temperature I fried the onions

08:33at, so I'm just gonna go with 350 because that seems like the standard for everything.

08:37Is this normal chat, let me know in the comments, is this supposed to be bubbling up like that?

08:50I really hope it doesn't spill.

08:56Anyways I turned down the heat and it went back to normal, I put a little more in it,

09:01it came up, and then it went down again.

09:04I repeated that for a couple times and now they're all peacefully frying up.

09:18Now moving on to the kitchen, there are so many ingredients that goes into the marinade

09:22it's crazy, I don't think I've ever used this many spices for a single dish.

09:26That's yogurt, kashmiri, turmeric, garam masala, ugh.

09:40We'll let it marinate for at least 4 hours, ideally overnight.

09:44It is the next day, we're gonna wash 2.2lbs of basmati rice and soak it in water for at

09:48least 40 minutes.

09:49Then in a large pot of water we're gonna impose flavor with green chili, cardamom pods, cinnamon

09:54and cumin.

09:55And I'll be watching the pot to see if it actually does boil.

09:58Pour in our drained, soaked rice and simmer for 6 minutes, we don't want to completely

10:02cook it.

10:03Once it's just a little bit hard in the center we can drain it again.

10:06For the marinade of the chicken we're just gonna take it out, put it in a cold pot with

10:09some green chili.

10:10Turn on the highest heat, close the lid and let it fry up for 8 minutes.

10:14Turning it halfway through, it smells really good.

10:16Now take out half the chicken, the other half for the assembly.

10:19We'll do a layer of rice, a layer of chicken.

10:21I messed this step up, I did another layer of rice by accident.

10:24Supposedly by the second layer we should be doing half the crispy onion, mint and cilantro

10:28and another layer of rice.

10:30Mint, onion, cilantro.

10:32Going above and beyond here, warm milk, soaked saffron, I guess I'm really going insane for

10:36this video.

10:37If I was supposed to make a dough and wrap it around a lid or something I don't really

10:40feel like that's necessary cause my lid is heavy.

10:42As I said it before, it seems a little unnecessary like when you take off your pants to fart

10:46except this pan is actually farting so I devised this plug to plug it up.

10:52After being plugged and baked in the oven at 350 for about 40 minutes, it is ready to

10:56be served up.

10:57This dish is from the Hyderabadi region of India.

11:00When we made the dish for the following instruction video it was my first time having any type

11:04of biryani cause I'm an uncultured swine like that.

11:07But don't you think this looks pretty fire?

11:09If you're from India let me know if you're proud of me cause when I make biryani, you

11:13better Hyderabadi.

11:14Hee hee.

11:15One of my favorite part of Indian cuisine is how many components are going on in a single

11:24dish.

11:25The number of ingredients I used in this dish is probably more than what I usually do in

11:28a week.

11:29Chicken, onion, rice, herb all baked into one complimenting each other without interfering.

11:34Another 9.5 for the recipe, I feel very honored to be able to make this.

11:39Next up coming onto the line, the man that needs no introduction, cultural icon, proud

11:44addict of monosodium glutamate, king of fried rice, the lover boy of Asian aunties, the

11:49number one enemy of Jamie Oliver.

11:52My name is Uncle Roger.

11:58The dish we're doing today is the Jamie Oliver one, even though in the Uncle Roger initial

12:02trilogy this is the least viewed one, I mean it's still 30 million, it's more meaningful

12:07than the other two cause I think it's the funniest one and the most amount of memes

12:11came out of this one.

12:12Olive oil is like white people oil.

12:14You hear sizzling, I hear my ancestors crying.

12:17Pudding jam in rice.

12:20This is disgusting, who- All jokes aside, honestly I think it looks

12:24pretty good bro.

12:25The techniques might be unconventional, the ingredients are all really nice, it doesn't

12:29deserve this hate so let's try it out.

12:31Anyways, we're gonna start by chopping a bunch of spring onion, extra virgin olive

12:35oil into a hot nonstick and start sizzling the green onion.

12:38I know we just played it but it gets me every time so let's hear it again.

12:42You hear sizzling, I hear my ancestors crying.

12:45Also add a little bit of garlic to stir fry that in.

12:47Jamie used packet rice, I don't have that, so equally as wrong, I'm gonna use freshly

12:52made rice from a Ziploc bag.

12:54This also imitates the wetness from him constantly adding water.

12:57Make a little space in the center to crack in our egg.

13:00Shake it up and slowly work it into the rest.

13:02Now very important, here we have chili pepper jam in a glass jar.

13:06What Uncle Roger said in the video is true, I've never seen authentic Asian ingredients

13:11that come in a glass jar.

13:12I wonder why that is, doesn't it make it store better?

13:16It smells really good when you stir fry the chili jam.

13:18Okay, this is the part even I have trouble getting behind, is the crumbling up of a soft

13:23tofu into the rice.

13:25After mixing around the pan, it's just gonna become like a bunch of mush.

13:28I feel like whenever I see tofu in stir fries at Asian restaurants, they always like coat

13:33in the batter and fry it first.

13:35The final step is coating the bowl with extra virgin olive oil again, I don't know why.

13:39Fill and pack down the bowl and flip it out onto a plate.

13:49Okay to be honest, this does look pretty disgusting but only because of the tofu.

13:53Before we did the crumbling, it completely looked normal.

13:56And it's a healthy ingredient, you know?

13:58We gotta keep an open mind here, let's give it a taste, and rate it on 13.

14:05We don't have to mention authenticity here is pretty much out of the window, but in terms

14:09of taste, it's kinda good man.

14:11What Jamie Oliver's doing here is bringing culture into his relatively inexperienced

14:16culinary audience.

14:18And I think he did a good job.

14:19And back to the video, I mean, WeJiu.

14:21Uncle Roger's channel's rise was so unprecedented, his first video in this format gained 12 million

14:28views in just 2 weeks, and all the subsequent ones went viral as well.

14:32Just think about it, he started reacting to cooking videos 4 years ago.

14:36So 10 million in 4 years, never done before.

14:39Pass all the competition man, PewDiePie is next.

14:41Now he got his own Hulu special making more people laugh.

14:44I'm very interested to see where his journey takes him as he's a true creative that inspires

14:48me deeply.

14:49Well, annyeong doobies, you better not yuck my yum cuz it's Tina time.

14:53Dubidubop aka Tina Choi revolutionized cooking shorts by incorporating excellent storytelling

14:59into the video.

15:00You might know her from her infamous chili oil Shin Ramyun.

15:03Here the spices sizzle like this.

15:06Mix it all up and then look at the color on that chili oil, honestly not bad.

15:10Well definitely not bad.

15:12Fun fact, I went to school with Dubidubop, but our lives were too different to be in

15:16the same friend group.

15:17I was way too into drinking and she was a responsible member of society, plus she was

15:22a few years ahead of me.

15:23I covered our minor interaction in the membership video titled My Dumbass Backstory.

15:27If you're interested in watching it and future vlogs and commentary video, become

15:31a member today.

15:32The dish we're talking about today is the video that made her a trending topic on the

15:36internet where she talked about having friends with money.

15:39Both are pretty difficult things.

15:40The biggest privilege my rich friends have is not Chanel bags, Rolexes, and Maseratis,

15:45but options.

15:46This looks like a tomato based Japanese curry.

15:48I'm not going to get that plum thing because it's too sour.

15:51Money definitely puts you ahead of the starting line.

15:53It's like doping and gives unfair advantage.

15:56But if you're not going to practice and put in the effort you need to win the race

15:59and banking on doping to win yourself a gold medal, then is it worth the win?

16:05Yes.

16:06But in all seriousness bro, I totally see where she's coming from.

16:09It's a piece of personal insight into life she's sharing with us.

16:12I don't really understand the negative comments cause it's not like she's selling us a

16:15course or something.

16:16I understand some people may not agree with it, but it's a really nice message paired

16:20with an incredible looking dish.

16:22So we're going to recreate it.

16:23She used these really thin beef slices, but I can't find it anywhere.

16:27I think it's the cut for a Philly cheesesteak.

16:29So I'm going to slice up as thinly as I can, which is not that thin.

16:32A steak in my freezer and we're ready to move to the stove.

16:36So as usual, I'm very concerned about the situation with the meat.

16:44I never said this, but I think my meat is too thick.

16:47I think we should just mix it in and then stew it for a little bit longer.

16:51For the base of the curry, we're going to go with a whole can of tomato and half a block

16:54of the curry powder.

16:55We probably should add a little bit of water too, to thin it out.

16:58Bring it to a simmer.

16:59We're going to stew it for 20 minutes.

17:01Also, I love how this pan is just the perfect size for this curry.

17:04As a final step, we're going to mix in a quarter cup of heavy cream and season it with

17:07salt and pepper to your likings and we're pretty much done.

17:10But why is my color so much more red than the original one?

17:13It kind of looks like butter chicken and I don't feel like making a whole new pot of

17:16rice, so I'm just going to use the chicken biryani rice.

17:23I should have added a little more water to make it less concentrated.

17:28It's very intense and flavorful, amplified by the chicken biryani, of course.

17:318.8 out of 10.

17:32I talk about Babish a lot on this channel, so I'm not going to keep repeating the same

17:36information, but I do want to mention that his biggest achievement in life is making

17:40it to a casually explained video.

17:42Run out of money.

17:44That's pretty much it.

17:45Don't post recipe books for Christmas and forearm tattoos until the day you die.

17:50If I ever get mentioned by casually explained bro, I think I'm ready to face or boob reveal

17:55and retire.

17:56So the reason why I put tomatoes on fire instead of using the boiling method to remove the

18:00skin is not because I have the innate desire to burn things, because who has time to wait

18:04for water to boil, you know?

18:06This is just way quicker.

18:07I wouldn't be pulling the skin back if I wasn't on camera.

18:09We're making today is the most viral dish on his channel, the ratatouille from Ratatouille.

18:15What's going on here?

18:16To make the vegetable sauce base, in the video he like peeled the tomatoes with the water

18:20method, charred the pepper, steamed them under a foil and peeled it and like blended everything

18:25in a Vitamix and stuff.

18:26That seems like a lot of work I don't want to do, so I'm just going to chop them up and

18:29roast it in the oven.

18:30Now, Andrew, AKA Babish is one of the most OG cooking YouTuber, first known for bringing

18:36movie and anime dishes into life.

18:38It was very revolutionary at the time because before Babish, cooking YouTube is quite boring.

18:42He came in like a breath of fresh air, incorporating fun elements into cooking videos.

18:47This innovative idea combined with his skill really took his brand to the next level.

18:51I just roasted bell pepper, tomato, onion, garlic in the oven for about 20 minutes.

18:55Now we're just going to blend it into a sauce with some parsley and water.

18:59Not too much water though because, you know, there's a lot of moisture in these vegetables.

19:06To achieve the effect of the layered vegetables, we're going to slice a lot.

19:09I'm going to cheat by using a mandolin.

19:11You want to go as thin as possible, like, this thin.

19:16For the tomato, I can't really cheat anymore, so I'll just remove the skin with a paper

19:20towel and slice it with a knife.

19:25Assembly time.

19:26The sauce we made earlier is going to be on the bottom.

19:29Like in the movie, we're going to go one vegetable at a time, stacking different colors on top

19:33of each other, sort of like off-center.

19:35And we'll do that until we completely fill out this pan.

19:42Oh man.

20:03It's finally done.

20:04We're going to top with some olive oil, salt, pepper to season, put on a lid, and

20:08bake at 350 for 30 minutes.

20:10I don't think I've ever held this much vegetable in my hand in my life.

20:14Now, into a ring cutter, I'm going to stuff the bottom and place on top a nice arrangement

20:18of vegetable circles.

20:23What's up with the leaking, yo?

20:25You know what?

20:26It's not worth the waste of paper towel.

20:28I'll just put a bunch of sauce around it, and here's another thing.

20:30In the movie, Remy put a single chive on top as garnish.

20:34It's cute and all, but I don't want to spend $3 for a bunch of chive just to use

20:39one tiny thing.

20:40To keep it within the same family of plant, I'm going to use one single scallion.

20:56Anyways, let's give it a taste, and rate it on 13.

21:00The best part about this dish is how it looks.

21:03With the baking into the sauce halfway covered, it's really hard to season all of the vegetables,

21:07so the sauce is amazing.

21:09It's like a pepper tomato soup.

21:11But the rest of the recipe is just like the baked vegetables I eat on a daily basis.

21:15Regardless, I really enjoyed making it.

21:17I think the process is very family-friendly.

21:19You can make it with a friend or your parents or something.

21:22Just to spend time with people, I'm going to give it an 8 out of 10.

21:25I enjoyed making this video way more than I expected.

21:28There are so many more YouTubers that I love and I want to cover.

21:31So let's turn this into a reoccurring theory.

21:33Just like these chefs and their dishes, you never know when the work that you do

21:36changes your life forever.

21:38In the crazy world we live in today, things can happen overnight that takes you on an adventurous journey.

21:43What I learned from these YouTubers is that I should never chase after views,

21:46but rather excellence and passion.

21:48Their skills and effort impressed the internet,

21:50but most importantly, the love for their craft granted them the success that they truly deserve.

21:55I really hope my love for food never fades away,

21:57and I wish the same for the rest of you.

21:59Alright, thank you.

22:06Thank you for watching!

Category

Transcript

Recommended