The Try Guys Try to Keep Up with a Professional Chef

Well, these last ones have been pretty good.

[Carla] What's the--

Ugh, [bleep]!

Oh my God!

Ugh.

[upbeat music]

Hey guys, it's Carla.

I'm here in the Bon Appetit Test Kitchen today

with the Try Guys.

Whose first book is out now, wherever books are sold

and the name of the book is?

The Hidden Power of [bleep] Up,

it's a self help book from four people

that can't help themselves, that's us.

Today we have a mere 20 minutes to make a luxury

surf and turf carpaccio.

And we have to see if the Try Guys can follow along with me

through verbal instructions only.

We're gonna turn around and start cooking

but first I need to know, who's going first?

Keith!

I'm going first.

Keith is going first.

Okay, so on a count of four

we're gonna turn around and start cooking, ready?

One. Two.

Three. Four.

Let's do it.

Four, okay.

[Ned] Go, go, go, go.

We have a few different things going on

and there's gonna be handing off.

The first thing is look into this big bucket of ice.

[Keith] Uh-huh.

And I want you to locate the filet mignon,

which is wrapped in a torchon shanks.

Yeah, I got it.

[Carla] Okay great.

Wrapped in a what?

In a torchon.

Yeah, yeah, torchon, torchon.

Yeah, torchon, and so with those shears

that you've already located,

just snip this guy open.

Snip, snip.

[Carla] It's a little bit frozen,

which is going to help us with the slicing.

[Keith] Yeah, it's very cold.

And with the long slicing knife.

Beautiful.

I want you to make one cut,

let's just square this off

because it's like a tiny bit uneven from one end.

Wait, how are you--

[Carla] Just slice it off to kind of square it off.

Yeah, so it's a more straight edge.

We want to get perfect, very thin slices

that are as thin as you can make them

without them tearing. Okay.

Try not to saw back and forth.

So-- [Zach laughing]

He's already [beeping] it up.

[Carla] You're already slicing aren't you?

Yeah, I started slicing.

[Carla] Okay cool.

Well, there's not a lot of time.

No, I was just talking, so,

with like a minimal amount of back and forth.

[Zach] Just don't saw she said.

How much back and forth?

Two, one, yeah. [Keith groaning]

I like to start at the heel of the knife,

so like dragging it back towards me as I go down,

and then pushing it back away

and that gives me--

Oh, I'm tearing it all up.

Well, mine is kind of breaking naturally in the middle,

but I'm not tearing--

Oh, yeah, mine's breaking naturally actually.

I wasn't tearing it.

The biggest thing is like we really want it

in one piece.

[laughing] How are you doing this in one piece?

It is shredding?

Really?

Okay, you might need to go a little bit thicker.

I think what's happening is you're trying to go so thin

that you're shredding.

Yeah, but how thin, give me a number.

A millimeter?

I don't know.

A millimeter?

I'm definitely thicker than a millimeter,

and it's all over the place.

If you have one that tears, it's okay.

They all have torn. [Zach laughing and clapping]

Put it to the side. Are any of them--

Put 'em to the side?

I'm putting them in the good pile.

[Carla] All right, well--

They're all the same.

[Carla] Maybe rotate--

[Keith] How does it keep tearing?

I want you to try putting the knife,

starting at the heel of the knife.

[Zach] That's a pretty good one.

Instead of in the middle, and press down,

drag it back towards you as you go

all the way to the front of the knife.

[Keith And Ned] Oh.

Yeah. [guys clapping]

That was a good instruction.

Use the entire length of that blade.

I guess is what I'm trying to say.

I wasn't using enough pressure.

[Carla] Okay.

Oh, God, it broke again.

[Carla chuckling]

Oh, my God.

Oh, no.

I'll put this in the no pile.

How many good ones do you think I should end up with?

[Carla] I think we need about eight good ones.

No.

I'm gonna give you two to three.

We're gonna need more than that

because they have to cover the whole surface of that plate.

Well, we'll have to use some shreds then

because I'm still shredding them pretty good.

Yeah, how do you guys feel,

I don't know who chose the order,

but usually you go out with one of your strongest runners

in the front of the relay,

how do you feel like you're doing?

Oh, Keith is our strongest

cook. Oh, good.

It's purely downhill from here,

[Carla laughing]

so this is the height of our cooking prowess.

This is not going well.

I'm gonna tell you right now.

I'm all the way to the string,

and I haven't gotten a lot of success.

I've got nine that I feel pretty good about.

Nine?

Yeah, how many feel pretty good abouts do you have?

[Zach] Two and a half.

These last ones have been pretty good.

[Carla] What's like the--

[Keith groaning]

[beeping] Oh, my God.

[Ned groaning] [Zach laughing]

One, two, three, four, five, six.

I got about eight that are decent.

[Zach clapping]

Okay, so now the next things is,

we're gonna pull out a sheet of plastic wrap,

but we need an area where we can put

a large piece of plastic wrap,

like sort of half the size of the cutting board,

maybe over on one side of the cutting board.

[Keith] Yeah, I got you, girl.

I think about five slices are gonna fit in here.

[Keith] Uh-huh.

[Carla] And then we're gonna put another piece

of plastic over that. Fuck, I just tore one.

[Carla] And then, when you have.

[Eugene lip trilling] [Zach laughing]

Plastic wrap sandwich.

I've got the sandwich ready.

Okay, so now using the flat side of the mallet.

[mallet pinging]

Yup, and go thin as you can,

but again, we don't want to shred it.

Wow, oh, this is so satisfying to watch.

All right, are we flattened?

We are flat.

With your flattened pieces of filet,

working either from the center out to the edges

or edges back into the middle, like a rosette,

I want you to make a beautiful meat landscape.

Should they be like cute and artfully stacked or what?

[Carla] The ones that are on the plate?

[Keith] Yeah.

[Carla] I want them to be covering

as much of the plate as possible.

[Keith] Yeah.

And so that it looks like you have a plate

made out of meat.

Yeah, yeah, yeah, a meat plate.

A meat plate, yeah.

[Zach] Yeah, yeah, yeah.

Everybody loves meat plates.

All right, my plate is beefed.

[Ned] Woo.

All right, beautiful, so now,

before you hand off, take the squeeze bottle of olive oil

and just give everybody a nice driz.

Nice.

How much oil?

[Carla] Drizzle just a little bit of drizzling everywhere.

Oh.

Yeah.

Do whatever.

Pretty good, pretty good.

Yeah, there's some nice flaky salt.

[Keith] Yeah.

I want you to use a little salt all over everything,

and then it's time to hand off.

Okay.

[Carla] Okay.

Who's next? Who's next?

Me.

So, Ned.

Oh, God, what?

You've got, just wipe down your cutting board.

Should I throw out my [grunting].

Oh, I missed [laughing].

Oh, I hit a laptop keyboard. You just hit their computer.

You know the only person who uses that one is Claire,

so it's fine.

[Eugene, Keith, and Ned groaning]

Someone tell Claire there's raw meat juice

on her keyboard.

[Carla] We will let her know.

Courtesy of the Try Guys.

Have you located your tuna?

Yes. This is the tuna. A rectangular packet,

and I want you to unwrap that.

Okay, thank goodness.

This should be a little bit easier

because fish is so much more delicate,

and it's not as wide to get from top to bottom.

Really thin, but not so thin that they shred.

Oh, I don't know if this is thin enough.

Don't stress.

[Keith] They're cute.

Okay, you're right, can someone like

give me a little shoulder rub to just help me--

I would, but my hands would get contaminated by--

My hands smell crazy from the beef.

[Carla laughing]

[Ned] Ooh, that was a nice one.

[Keith] I like how that one looks.

I'm slicing them and arranging them

in one big circle so I can see them all at once.

I think I got enough.

All right, so let's go back for plastic sandwich.

And just stagger them.

Yeah.

Pounding is imminent.

Okay, but listen.

[Ned] Yes, yes.

This one is more fragile of a protein than the meat.

[Ned] So use the gritty side.

So just go like light taps to begin with.

Light taps.

[Carla] Yeah.

We still want it flattened,

but if you just really whack it,

it's gonna tear it.

[tenderizer pounding]

[Ned] Yup, you're right, you're right.

That was way too hard, okay.

See, you just had to see for yourself,

but now you believe me more.

I do.

It's kind of what we're all about, you know.

You gotta make the mistake to learn.

Yeah, I agree, it's like letting a child

burn itself, which is a thing I did with my own children.

Wait what? What?

[Carla] Yeah.

I love to let children burn themselves.

You can only say, No, hot so many times.

When you said that we're gonna be like your children today

did you mean you're gonna light us on fire?

[Carla laughing]

Tuna, flat tuna pieces,

do we have tuna shingles? Yeah, let's do that.

[Ned cheering]

You can get a little creative here.

[Ned gibbering]

I still want to be able to see the meat,

and if you want to like tuck a tuna

under, over, do you know what I mean?

Tuck a little tuna in a--

[Zach] It's like you're tucking it into bed.

[Carla] Yes, exactly.

[Ned] Yes, goodnight tuna.

Yeah, make a little rose, sure.

A little something on top.

[Carla] Get on there, and then who's going after Ned?

Eugene.

Me.

Woof, I'm very excited Eugene.

You have a great job.

I'm so excited too.

We are done, we got tuna tucked into bed.

Good night, hello, Eugene. Fabulous.

[Zach cheering] Ah, still didn't get it.

Before you go, quick drizzle, just a little driz.

That's a lot.

Okay, all right handing off, awesome.

Carla, I'm ready.

We are doing the scallop,

so there's two live scallops sitting on the ice.

They're alive?

The end is nigh.

[guys cooing]

Okay, so pick up the scallop.

You're gonna notice one side is more curved than the other.

Yes.

There's like a flatter side and a curveder side.

On the little equipment tray,

there's also a clam knife.

I know this, yeah.

What I want you to do is you can use

a dry kitchen towel and just kind of anchor

the hinge end, I guess, of the scallop

right with your non-dominant hand,

and you just want to--

Both of Eugene's hands are dominant.

And then I want you to take the knife,

and I want you to, keeping it as close as possible

to the top shell and kind of scraping it

along the shell so that you separate the scallop body

that is hanging on up there for dear life.

Does that make sense? Hi, Gabby, hi, Gabby.

[Gabby] Hi.

Hi, I love you. [Carla chuckling]

Sorry I got distracted.

And so once you cut it through,

like when you get it,

the shell should hinge open for you.

Do scallops feel pain?

[Carla] Nope.

Do they have families?

[Carla] No.

Do they write books?

[Carla] No.

We do.

[Carla] Definitely not.

Then you can pull the top shell off,

and you're gonna see, mm-hmm. [guys cheering]

Oh, wow.

So you should see, do you have coral in yours

and is it red?

[Keith] Yeah, it's under the--

[Eugene] Yeah.

Okay, so there's like a slab of roe,

there's some gunky stuff right up by the hinge.

There's like a dark outer thing.

[Keith] Oh, my God, what is that?

[Ned] It's like a liver.

[Keith] Is that a liver?

Is that his poop?

Is that his poop sac? Maybe digestive,

I think the digestive tract is around,

but that white kind of bullseye in the middle,

that's the scallop.

Yeah, I recognize that part.

The rest of it is nonsense.

And the other stuff we're gonna get rid of,

but first, you just need to free everything

from the bottom of the shell.

Okay, so just slide it underneath.

[Carla] Yeah, just pushing that knife again

underneath the body,

and then to remove that whole outer ring

and the livery looking guts and stuff

and the coral, it's almost like it's wearing a belt

with all that stuff attached,

and you just pull it off from the--

[Eugene] Such a fashionable belt.

[Carla] Right?

Ooh. [Carla laughing]

Oh.

[Carla] What's happening?

It's supposed to happen just like organically?

It's so--

It's really releasing a foot over here

just like you said.

[Carla laughing]

[Carla] Are you still trying to get

all of the outer stuff off?

Yeah, he's degunking.

[Carla] He's degunking, okay,

and did it pull apart kind of like--

[Zach] Super natural.

Normally.

So sad.

It's so beautiful.

Effortlessly, oh, no.

[guys cheering]

[Zach] Yeah, he did it, he did it, mazel tov.

Okay, great, so now let's just pat this guy dry.

[Eugene] Got it.

So with a nice flat hand,

and then just going from one side to the other.

How many did you want to get out of one scallop?

Three to four would be amazing.

That was a good disc.

That was a good--

I mean, they're slippery little suckers

is the thing. They are.

Oh, this one was not as good.

Oh, no.

It's okay, it's okay, bro.

Still kind of a disc.

It's kind of a disc. Hey, Carla.

Carla?

Carla?

Yeah, talk to me, talk to me, what's happening?

Does the BA Test Kitchen realize how popular

they are online?

We--

[Zach] Beloved.

Love making videos.

She's like, Yes.

You're like so many people's adopted family.

It makes me really happy.

[Eugene] Yeah.

I can't tell you how happy it makes me.

It's a joy.

I wanted to bring like a stress reliever for Claire.

[Carla] Yeah, sometimes, there are days.

There are days when she's so mad.

Eugene has watched every video you've ever made.

Every Bon Appetit.

[Carla] Really?

I don't watch much YouTube, but I'll watch

all the Bon Appetit videos.

That's awesome, thank you, all right--

It's really about y'all.

Really about y'all. Thank you, thanks.

Good discs, man.

[Eugene] Pretty okay.

[Carla] Nice discs? You got them rounds.

Yeah, we got six somehow.

[Carla] Six? Okay, that's great.

Eugene, just go ahead and plate the ones

that you already cut here and there

and then we'll do the other one,

and I bet the second one's gonna go even better.

All right, second clam.

The second clam is a scallop,

so just remember, flat side up.

Yes, so while I'm doing this,

I'm just going to compliment the BA Test Kitchen.

Gabby is so sweet.

Gabby's the best. Gabby's the best.

[Ned] Oh, no.

The gut sac is open.

Gut sac is open. [Carla laughing]

What do you mean the gut sac is open?

It's open.

It's spewing guts everywhere.

[Carla] Oh, no.

[Zach] I don't think that's guts.

I'm just digging in.

You guys are not queasy or like--

Just because we try everything

doesn't mean we've tried everything.

We can still be shocked.

All right, let me know when you're close

to having a beautiful milky white scallop.

Oh, almost, there's some chunky things,

but I'm gonna just keep taking off

with my polished fingernails.

[Ned] Good.

All right, I'm not as happy with my second round slicing,

but I hope you are, and now I'm gonna

put 'em on a plate. You know, I feel pretty good

about it.

Yeah, Eugene's got better, I'd say.

Amazing, and let's get ready for relay number four.

Okay.

All right.

Because Zach's gonna take it home.

I'm up last, I'm ready to bring this home.

I trust that you have given me the easiest job.

I have, sort of, no, you have to just

do the vinaigrette and all the assembly,

so look beyond the fish tray

and grab the bowl that has a shallot in it.

Beyond the fish tray.

Beyond the fish tray.

Now the shallot is the one that's like a bulby?

Yeah, it looks like a little red onion.

Okay, I got the shallot.

Zach, is this the first time you're touching a shallot?

No.

No.

Cool, okay, so just grab that.

You've got grainy mustard, you've got an adorable

little squeeze bottle of champagne vinegar,

you could bring that-- Oh, how lovely is this.

And you cut the tip off of the shallot,

and then cut it in half lengthwise

through the root.

Oh, this is so scary.

And we only need one half.

[Zach] You got it.

And then we gotta do a very fine dice,

very thin, so I make thin slices

going from top to bottom lengthwise

and spacing them kind of as close together as I can.

Wait, top to bottom lengthwise,

am I doing it wrong, why are you--

So from the--

Oh, I don't know, I'm not the one--

Guys, we are in this together.

But we're not supposed to-- Lengthwise probably--

Yeah, I kind of wasn't listening to be honest.

[Carla] Do you have your long cuts done?

[Zach] Yeah, but I always get really scared

when I get close to my finger.

Once you've made the long cuts

going from the root end to the pointed end.

[Zach] Yup.

Then just rotate the shallot and cut crosswise,

so this is gonna get us basically

fast tracked to mincing.

I wasn't judging you guys [beeping] up.

[Keith] We're not judging.

We're trying help, you literally yelled at us

for not helping you, and now we're trying to help you,

and you're yelling at us.

You know, Zach, I'm here for you.

I am. Carla's here for you.

Thank you, Carla.

I'm literally right here.

You're so close but so far.

And then whatever pile of shallot you've created,

just go through that chopping again,

just putting the knife through it,

backwards and forwards, just doing a fine chop,

which you should be most of the way there

because of the work we already did.

I feel pretty good about this.

Great, so once you have it

where you don't see anymore like big pieces.

Yup.

Let's just use the knife to scoop that

back into that small bowl.

I just use the knife as a shovel,

and then grab that tablespoon measure.

Yeah, tablespoon of vinegar.

The what? The squeezy bottle of vinegar.

[Carla] The little squeezy bottle of vinegar.

Does champagne vinegar get you drunk?

Hammered.

[Zach] Want to try it out, Ned?

[Carla] And then a big pinch of kosher salt.

You have two bowls of salt, [Zach laughing]

the one that's more fine.

It's vinegar, bro. [Ned mumbling]

[Zach] And then you said salt?

Yup, big pinch of salt.

Big pinch.

[Carla] And then grab the fork

and just get all the shallots coated in vinegar.

Give me what you think is about a teaspoon of mustard,

right into the shallot mixture.

Like a heaping teaspoon? That was beautiful,

that's beautiful. Yeah, like a heaping

teaspoon, and then a tablespoon of olive oil.

[Ned] That's a lot of--

[Zach] Table, oh [laughing].

[Carla] This is your vinaigrette.

Guys, I'm having a great time, you know?

Yeah, it's nice.

This is fun.

[Ned] I feel like--

[Carla] That's the most important.

[Ned] The vinaigrette, I mean.

[Keith] Yeah.

And then, you just give this a taste.

You might want more salt.

It should be pretty vinegary though.

Oh, it's really vinegary.

[Carla] Good job, yes.

I'm not sure.

And now, grab that bundle of chives.

[Keith] Bundle!

Bundle it up.

It looks like when they put Moses down the river.

It's like a little blanket. [Carla chuckling]

That's exactly what I thought of.

Moses.

Looks just like Moses down the river.

What do you want me to do? Very thin rounds, very thin.

Like perfect for a baked potato.

[Carla] Perfect for a baked potato.

[Guy] Perfect for a baked--

And we only need about a tablespoon

of these too, so you won't need to chop that whole bundle,

and then that goes right also into your vinaigrette.

And you said it's a tablespoon total?

I like these, so I'm just gonna give us

a little extra.

[Carla] A little extra, okay.

[Keith] Yeah.

Oh, my God.

Oh, my God, wow.

This is gorgeous.

[Carla] Pretty, right?

The only thing you need off that tray now

is the lemon and the microplane

and you need your can of caviar.

We're gonna get the caviar tin open,

then we're gonna vinaigrette,

then we're gonna caviar.

Ooh, yeah, yeah.

Oh, man when that sheets all--

[Carla] Working around.

[Ned and Keith cheering]

We opened one.

Now let me know when you have the lid off.

[Carla laughing] I would love to help you,

but I can't turn around. Can't turn around.

All right, so now be generous,

this is really lovely caviar,

and you're really lovely people,

so nice spoonfuls of caviar all over the carpaccio.

So now I've never plated with caviar before,

you just kind of plunk it on,

or am I like making it rain caviar.

You can do whatever. I'm gonna make it rain.

[Carla] I don't know what your--

How often do you get to play with caviar?

[Eugene] Waste the caviar.

Do I want to use this whole can or what?

It looks really salty.

I would use about half the can.

We're gonna take your smaller spoon,

and I want you to drizzle,

but kind of avoiding the caviar if possible,

and I don't want to cover up all the beautiful knife work

of the scallops and all that stuff

that you guys did, and then you guys saw

the pizza series right?

I don't know if you remember,

Molly's signature one, two tap?

Yes.

But dragging the lemon back and forth

and then a little tap to release the zest.

One, two tap.

[Eugene snorting]

Back to the olive oil, very sparingly this time,

just a topper wopper.

And then a little flaky salt, just gentle,

gentle bit of blizzard. So hot.

Wow.

[Carla] Early kerfluffle, okay.

[Zach] What about this bread that we didn't touch?

Oh, yeah, the bread, great, great.

Oh, my God, you guys are on it.

All of the bread.

Just want to make--

[Zach] Keith, you're back in it.

[Carla] Triangles, so cut diagonal

and then diagonal again.

I got you, man.

[Carla] I just don't want to put the bread

on the beautiful plate.

We'll have it when we sit down,

just cut it for now.

Yes, beautiful. [Keith laughing]

Wow, wow, oh my God, so good.

That was super necessary. [Carla laughing]

[Zach] We're adding our own spin.

[Keith] We're doing a thing. Ready for the spin?

Oh, my God, you're gonna love this.

It's so cute.

Oh yes.

You know us.

I can't wait, ready?

[Keith] Ready.

One, two, three. Two, three.

[Carla and Try Guys cheering]

What was that?

I know.

They're beautiful, guys.

We did pretty good.

Very beautiful. [Keith and Ned cheering]

Very nice. Pretty good.

I had no idea four people could do something so beautiful.

It was, it was a real, true colab.

Okay, welcome to our carpaccio restaurant.

Wonderful, thank you.

What's it called? I like the ambiance.

Two orders today.

What's the name of the restaurant?

It's called Luxury Carpaccio Inc.

Ooh, incorporated.

So, I'm gonna sample yours,

and I don't know where to place this.

Yeah, you kicked it off. Can I have some bread?

I'll make everybody a little snackle.

Wow, some lucky.

I want that one.

Ready, mm, can't wait.

[Carla And Try Guys] Cheers.

[Carla and Try Guys cheering] [beeping]

Mm.

Oh, wow.

Mm, Oh, yeah.

So cold and delicious.

That lemon and vinegar just really--

The caviar.

Lightens it up.

Yeah, it's amazing, the technique here is very excellent.

Really?

And whatever was happening with the beef

is imperceptible to my eye. A thing of the past.

Yeah, it's just down below.

It's a meat plate, you know what I mean.

This is totally delicious.

I can't believe how good this is.

I love the scallop a lot. Do we need to show Chris it?

Chris Morocco, do you want to see

how beautiful this carpaccio is?

Yeah we hooking you up. Oh, wow.

I told my friends that when I came here

if I could get Chris to check what I made

because that seems to be everyone's like,

Hey, Chris, what do you think?

And you're always like [sniffing].

My validation will only go so far.

[Keith] It's a perfect bite, perfect bite club.

There you go, boss.

All right, thank you guys.

Yeah, Chris Moroccs.

It's really good, I know for me too.

The salt from the caviar.

[Keith] Is so good.

Sets off everything.

Wow, wow.

The caviar is good.

Thank you, chef. [guys clapping]

Thank you chef, we all opened the caviar, so.

I'm here for this, you guys.

They got the--

Yes.

Yeah.

Yay.

At the end of the day, the important thing

is to try carpaccio and also try the Try Guys book,

right, and they are two great things that go great together.

Yeah, if you put carpaccio on our book,

it tastes way better.

That's right instead of a meat plate,

try a book plate, their book.

Cover our book in meat.

[laughing] And then top it off with caviar.