00:00 Okay, so here's the, okay.
00:02 - You got it, girl. - Thank you.
00:03 (upbeat music)
00:06 Here's how it works.
00:10 We're gonna watch a trending recipe video
00:12 and try and recreate what we saw.
00:13 - We can only watch the video once,
00:15 but we do get one 60 second lifeline.
00:17 - And the winner gets to decide the category for next week.
00:20 - All right, let's watch the video.
00:22 - Chicken.
00:24 - Chicken dinner. - What else do you make
00:25 in 30 minutes? - Lemony skillet
00:26 chicken dinner.
00:27 It's got potatoes.
00:29 - It's got chicken.
00:30 I mean, it's my recipe.
00:32 - That seems fair.
00:33 (laughing)
00:34 - We got 30 minutes.
00:35 Yeah, I remember that being kind of a lie.
00:38 (laughing)
00:40 (upbeat music)
00:42 - Woo!
00:45 - He's so excited.
00:47 - This is exciting.
00:48 - Lemons, very important. - Lemons.
00:50 - What about them haircut birds?
00:52 - That's from here.
00:54 - Wait, did you find green beans?
00:56 - I have not seen green beans.
00:58 - Maybe the twist is that not all the ingredients
01:00 are in here.
01:01 - Ha, found them.
01:04 We'll see if he notices.
01:08 - Did you find them?
01:08 - Yeah. - Oh, damn.
01:10 - All right, here we go.
01:11 Clock's ticking.
01:12 - Prepare for takeoff.
01:14 - So here's what we've got.
01:15 - Chicken breasts, obviously essential
01:17 to the weeknight chicken dinner.
01:18 - We've got potatoes, mushrooms, green beans,
01:21 sauce, ingredients.
01:22 - And then I grabbed some parm just because
01:25 I feel like cheese will just make it a little bit better.
01:27 - You're just cooking your components
01:30 and binding it together with a lemon cream sauce.
01:33 There you go, family dinner.
01:34 - I can't even remember the video now,
01:37 but we're just gonna make it work.
01:39 - All right, you ready?
01:40 - Ready.
01:41 - Three, two, one.
01:42 - Go.
01:43 (screaming)
01:44 - Sarah, what's your first step?
01:46 - Oh, regret already.
01:47 - What's your first step here?
01:49 - Microwave my potatoes.
01:50 - So Sarah, you're boiling your potatoes.
01:52 - Yeah, 'cause the video said so.
01:55 You're already ditching your own recipe.
01:57 - It's a living, breathing document
01:59 like the Constitution and the Bible.
02:00 Look at that, microwave safe.
02:04 Just like Top Chef.
02:05 - I don't mean the quality of the cooking,
02:06 I mean the fact that there's GLAD products.
02:08 - I truly like forgot what happened to this entire video.
02:12 - I'm gonna spend most of my time
02:13 getting this plastic wrap undone,
02:15 so I wouldn't worry about it.
02:17 Probably should've poked a hole in that.
02:26 - Every day in our meetings,
02:29 we talk about our food problems that we're having,
02:31 and whenever the moms talk,
02:33 it's just like, you gotta get dinner on the table
02:36 because this kid's doing that and whatever,
02:37 and that's how I feel right now.
02:38 - Are you boiling your potatoes?
02:40 - Yeah.
02:42 Did I just lose in that moment?
02:43 - No, potatoes you can start in cold water.
02:46 They're not like green vegetables.
02:47 - Interesting thought, which I will do right after this.
02:54 General rule of thumb, if it grows below ground,
02:57 start it in cold water.
02:59 If it grows above ground, start it in hot water.
03:01 So how scientific are our recipes, or how exact are they?
03:07 We record exactly what we do.
03:09 There are still variables that maybe don't translate
03:12 between exactly what's going on in our test kitchen
03:15 and what may be going on in a home kitchen.
03:18 There's still a lot of leeway between
03:20 how much heat is in this pan
03:22 as opposed to that stove right over there.
03:24 Of course a recipe helps,
03:25 of course a recipe is a great guideline,
03:28 but you still have to sort of pay attention
03:29 to what's going on in front of you in the pan.
03:32 I mean, if you see something burning in a pan
03:34 and there's five minutes left on your cook time,
03:38 take it out of the pan.
03:40 - I feel like that's good advice that I knew.
03:42 Where Robin has expertise over me,
03:47 well, there's a lot of places.
03:48 - There's what?
03:49 - A lot of places.
03:50 - Whoa!
03:52 - When I'm developing recipes,
03:53 I don't need to take into mind nutrition
03:55 or specific measurements like that,
03:57 but for a recipe like this,
03:59 where nutrition is big and time is big,
04:02 yeah, that's something where I'm not paying
04:04 a huge amount of attention to.
04:05 - I am gonna cut up the thyme for the sauce right here.
04:10 - I don't think this is right, necessarily,
04:14 but I'm gonna start making the sauce in here
04:16 with the flour and the milk.
04:18 - What do I think of what she's doing?
04:19 - Is that a roof?
04:21 (laughs)
04:22 - Sort of.
04:23 - What do I need to do that I'm not?
04:24 - Well, I mean, a roof is where you melt fat
04:27 and flour together and then you add your liquid.
04:31 - You have 15 minutes.
04:33 - Oh my God!
04:34 - Wow.
04:35 - I'm about to pop my chicken in the oven
04:37 with a lemon slice on top of 'em.
04:40 - I'm adding the lemon to the sauce that I've made
04:44 so that it gets lemony.
04:47 I don't know if this will work.
04:49 - A time limit really fries your brain.
04:52 - This isn't what cooking in a line cooking is?
04:56 - Yeah, this is what cooking in a line cooking
04:57 is just like, and you know what?
05:00 I got out of that.
05:02 - You've got 12 minutes left.
05:03 - How many? - How much?
05:04 - 12.
05:05 - Oh, I thought you said four, I nearly died.
05:07 Oh no.
05:13 It's like curdling, I don't even know what this is.
05:17 - You should've whisked your flour into the liquid
05:20 before you put it in the pan.
05:22 Have you read the instructions on these beans?
05:26 Ooh, that's disappointing.
05:29 I kinda thought they were already cooked.
05:31 - They not good, Robin?
05:32 - They taste like tuna fish.
05:34 - I'm gonna be such a good mom.
05:36 Look at me getting dinner on the table, wow.
05:40 I can see it already.
05:42 - Gotta find a boyfriend first.
05:43 - True, baby steps.
05:45 All right, so my chicken is done.
05:48 How much time we got?
05:49 - Nine minutes.
05:50 - Wow.
05:51 - Do you know that Madonna song about four minutes?
05:56 - I don't.
05:57 - It's like we only got four minutes to save the world.
05:59 That's me.
06:00 Whoa, such a good mom.
06:05 - I'm putting my potatoes and mushrooms into brown
06:10 like they did in the video.
06:11 - I went very out of order with all these ingredients.
06:14 The sauce is gonna kinda turn a little browner
06:17 than maybe I want it to,
06:18 but looking at Sarah's, it's not gonna be a problem.
06:21 (laughing)
06:23 We're going back to the microwave.
06:26 I feel fine.
06:28 I feel fine.
06:30 I mean, I'm not gonna cop to like amazing.
06:32 - Whoa.
06:35 - Behind you.
06:35 - Oh, nice technique, Sarah.
06:39 - As soon as my sauce comes to a boil
06:43 and starts to thicken over here,
06:45 which is about a minute away,
06:48 I'm going to just start building my stuff back into it.
06:52 Three minutes.
06:53 Is there another lemon in here?
06:56 Let's steal that.
06:58 Thanks, Sarah.
06:59 - Yeah.
07:00 - Okay, that was my lifeline.
07:01 - I'm done.
07:04 I should get a little bonus point
07:06 for just being an overtuber and finishing before.
07:09 - Would you?
07:12 - 10, nine, eight, seven, six, five, four, three, two, one.
07:17 Done.
07:22 - Look at him.
07:25 That was a thrill.
07:29 My adrenaline is like through the roof right now.
07:32 There should be a disclaimer for 30-minute recipes
07:34 that you also have to just be like a total gorilla
07:37 for like the entire time and just go crazy.
07:41 - Want a victory pull?
07:43 - I'm good.
07:44 That sound.
07:52 - It's a little salty.
07:54 - Over the chicken point?
07:55 - It's a little on the salty side.
07:56 - A little overzealous?
07:57 I'm tasting citrusy, like it's super bright.
08:01 - I think you simmered these in there a little too long.
08:03 I'm getting a lot of lemon.
08:05 There's a little bitterness.
08:06 The potatoes are a really nice creamy texture.
08:08 Chicken is cooked right.
08:09 - I think mine's just a little brighter,
08:11 a little more citrusy here.
08:14 - I agree with what he said about the bitterness.
08:16 I feel like you can taste some of the like zest
08:19 and the rind that I cooked in the sauce.
08:22 I'm happy to give this one to Robin.
08:23 - I think I would take this.
08:26 I'm happy to accept it.
08:27 Thank you.
08:28 - But mine is not bad.
08:32 - No.
08:33 - And the parm was a nice touch, so.
08:35 - The parm was a nice touch.
08:37 Okay, so here are your options for next week.
08:39 You can do cake, sushi, or cheesy.
08:42 - I'm gonna go for sushi
08:44 because I wanna cook something that I wanna eat,
08:48 and I love sushi.
08:49 - Sounds good.
08:50 I've never made sushi, so.
08:52 - Well, there you go.
08:53 - I'll have to practice.
08:55 Okay, don't forget to like our page,
08:57 comment on the video.
08:58 - And tell us something you'd like to see us make.
09:00 - See you next time.
09:01 - Thanks for watching.
09:02 (laughing)
09:04 (laughing)
09:06 (upbeat music)
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