Anyone can cook, even a rat!
#ratatouille #food #cooking
Osmo Salt
I Trained A Rat To Cook Ratatouille
Anyone can cook 🙂
This is one of my favorite videos we’ve ever made
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Credit to the following channels for the clips!
• National Geographic – See How Easily a Rat Can Wriggle Up Your Toilet
• MouseAgility – Smart Mouse Buys Herself a Treat
• Shadow The Rat – Cute Rat Compilation!
I Cooked Against Robots
The last robot was CRAZY…
Enjoy 20% off the NEW Happy Potato merch drop from November 9th to 14th! First come, first serve, while supplies last. Discount is applied at check-out solely for select products and purchases driven by the YouTube Shopping buttons below.
Thanks to @MarkRober and @HarrisonWebb97 for helping make this video with me! And, a big thanks to the robots (and their teams) too.
Neo
www.instagram.com/1x.technologies
www.1x.tech
Moley
www.moley.com
www.instagram.com/moley_robotics
xRobotics
www.xRobotics.io
www.instagram.com/xrobotics.io
Neo is a REAL robot! As a disclaimer, it can operate and do many actions on its own but some of the specialized actions in this video were ‘remotely controlled’ by a robot using a VR headset (since it is not yet specifically trained to cook), and the robot’s voice works using Open AI software.
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I Hatched A Chicken, Then Cooked It
Rest in peace, Bob.
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Thank you to everybody that helped give Bob an amazing life: Parlee Farms, Black Fin Collective, Valentino Tailors, Hibachi2U, The New England Patriots, BlindSpot Billboards, Ethan Anderson, Haunted Overload, Santa Boston, Showcase Cinemas and Boston Executive Helicopters!
www.santaboston.com
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Learn To Cook In Less Than 1 Hour
Everybody should know how to cook. At the very least, learn the basics. It’s a fundamental life skill that’s fun, delicious, and enjoyable. I’ve created a masterclass whereby in less than an hour, you can learn enough to go and cook just about anything. Set aside some time and watch carefully, and I assure you, you’ll be cooking in no time.
Get my cookbook!
Time Stamps
Intro: 0:00
Ingredients and Equipment: 0:40
Knife Skills: 4:48
Browned Butter: 7:15
Soup & Salad: 10:17
Stir Fry: 12:19
Breaking Down a Chicken: 14:43
Stock: 16:30
Sauces: 18:03
Eggs: 23:13
Pizza Dough: 25:43
Pasta: 27:22
Crust: 30:00
Kitchen Cleanliness: 34:00
Eggs Benedict: 36:54
Grilled Cheese: 38:27
Fried Chicken: 40:26
Shrimp Scampi: 43:05
Pizza: 45:38
Fried Rice: 48:18
Fish Tacos: 49:49
Creamy Tuscan Chicken: 52:11
Lobster Roll: 53:27
Cookies: 56:10
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How To Make Octopus Sushi
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Octopus is seriously delicious. But I always find myself ordering it and never actually cooking it myself. So today, we’re going to cook a large octopus until extremely tender. And, like many things in cooking, there’s no need to overthink it…it’s actually quite simple. Perhaps even cooler is that we have fresh wasabi, which most of you have probably never seen before. Most “wasabi” you get in restaurants is simply green-colored horseradish, but I’m not easily fooled. The reality is, wasabi is expensive and also loses its sharp flavor in around 15 minutes, so the fact that it’s such a time-sensitive ingredient means most people don’t bother using it.
If you wish to make this octopus recipe, you can then grill or sear in a cast iron pan after cooking and cleaning. There’s no need to follow my sushi steps afterward! My favorite way to cook octopus is to cook in the red wine bath (or any acidic bath), then clean off the gooey purple bits, slice into portions, and sear over high heat to get a dark crust. Then, I make a fresh, bright sauce such as a creamy cilantro sauce (yogurt, sour cream, lime juice, garlic, cilantro, seasonings). Whatever you do, enjoy!
The octopus, wasabi, and soy sauce were from my awesome friends at I get many of my unique ingredients from here, and felt I’d leave the link for you to check out if interested!
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How To Make Beef Wellington
When you think of Beef Wellington, oftentimes the first name that comes to mind is Gordon Ramsay. But first, what the heck is it? You essentially sear the beef before wrapping it in layers of duxelles, prosciutto, and pastry. In essence, you sear a beef tenderloin (basically a long filet mignon) before wrapping it in layers of duxelles (minced mushroom blend), prosciutto, and pastry. This dish that originated in England is known by many to be one of the most daunting recipes for any home cook…but I’m going to show you that it’s not that bad after all.
This was cooked to an internal temperature of 129 Fahrenheit, which is on the higher end of the “rare” spectrum. You can cook yours longer or shorter, but NO. This is not raw. If you’re interested in getting yourself some tenderloin, the link to The Wagyu Ship is as follows:
Ingredients:
1.5-pound beef tenderloin
2 tablespoons vegetable oil
salt and pepper to taste
2 sheets puff pastry
6 slices prosciutto
2 egg yolks + water (egg wash)
flaky salt to taste
finely chopped chives (garnish)
Duxelles:
1 pound assorted mushrooms
2 shallots
3-4 cloves garlic
2 tablespoons olive oil
3 tablespoons red wine
3 bay leaves
salt and pepper to taste
Crepe:
1 cup all-purpose flour
1 tbsp granulated sugar
2 eggs
pinch of salt
Mustard:
3 tbsp brown mustard seeds
3 tbsp yellow mustard seeds
1/3 cup white wine vinegar
1/3 cup white wine
1 tbsp minced shallot
salt and pepper to taste
pinch of allspice
Chicken Stock:
2 tbsp butter
6 sprigs thyme
1/2 cup chopped shallots
1/3 cup red wine
1.5 cups reduced chicken stock
You can watch our previous videos if you want.
01. WATER FROM A CACAO POD
02. OPENING A ROSE APPLE
03. ULTIMATE BEEF WELLINGTON
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