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Chapter 1: What is the cooking challenge about?
This is Dude Perfect. You might know them from their world famous trick shots that have gotten billions of views online. But today, they're stepping into my world. Welcome to the kitchen. Today, the five of you will be competing in the toughest cooking challenge I have ever done. The challenge will be to keep up with me, and the way it works is simple.
Chapter 2: What dish is being prepared in the challenge?
I'm going to cook a creamy tomato pasta dish, and each of you will need to follow along to make the exact same thing. But there's no timer. I'm the clock. When I finish, you'll have just 60 more seconds to complete your dish, and it better look just like mine. Please put on your aprons. Yes, sir, chef. I'm looking forward to this, really, just to learn how to make pasta.
I would be more nervous, but my competition is really only Garrett.
Chapter 3: Who feels nervous about the cooking challenge?
Not going to lie, I'm a little terrified. I struggle with mac and cheese at home. I don't think it's completely unfair to say that I've never cooked.
Are we ready? Yes, chef! First up, fresh pasta. Fresh pasta. All right, I got to keep my eyes on them. Take your bowl down in the center of your cutting board. Grab your other bowl that has the eggs in it. Press into the flour and make a nice hole. Make a volcano. It's called a well. We're making a little well to put our eggs inside. Yes, chef. Then we need to crack in three eggs. One.
Chapter 4: What techniques are used to make fresh pasta?
He's rolling, dude. Two. What do you do with the edge? Try to crack with one hand if you can. That's the throw move.
No! He missed his volcano!
I'm outside the volcano. My volcano broke. Keep up. I'm not slowing down for anybody. Oh, this is going to be a horrible day. By the way, just so you know, the audience is going to judge this. So to anybody watching this video, once you finish, you're going to comment down below who you think won and why. I'm here for it. Now, grab the fork and start whisking up those eggs inside the well.
Do not break the well. Don't break the well. Pretend the flour is a bowl and you're making scrambled eggs. Do not let the eggs spill outside of the well. This is not good. Oh, boy. Cory's behind already. You can say that. Once your eggs are whisked, start to pull in the flour from the inside of that well. Keep your workstation clean. Don't get flour everywhere. Yes, chef. Yes, chef.
No problem, chef. Yo, look at Cory's thing. Oh, my god. Seriously, Cory, you need to hurry up. I think I'm in the lead here. Once that's thick enough, go ahead and grab what's called your bench scraper and start using that to mix in everything. Really combine all the flour with the egg. Cory's looks like scrambled eggs.
I will be a great control group to see if you can still get at the same place from a different direction.
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Chapter 5: How do contestants handle mistakes during cooking?
This is how you make fresh pasta traditionally. I'm going to do this three nights a week. I messed up. My bowl broke. I'm probably going to get fourth.
I think I could beat Cory, but I'm behind.
I feel pretty good, a little bit overly floury right now. Trying to get some of this yolk to mix its way through. I feel good, a little bit uneven on the mixture, but I'm working that problem right now. I think we're in a good place. You know, I feel really good. I am basing that off of looking at Corey, so that's really not a great standard, but I am keeping up.
So my volcano was not deep enough, and everything else has gone downhill from there. I am trying to recover right now. The chef is disappointed in me, I can tell, but he's not nearly as disappointed in me as I am in myself.
I don't know if any of them are going to finish. I'm not sure yet. Once your mixture starts to look like sort of floury scrambled eggs, go ahead and bring in your hands. You can wear gloves if you want. I'm just going to get right in there with my hands and start pushing it all together. Same, chef. Under your workstation, you should have a little bit more flour in a bowl. Yes, thank goodness.
Flour your hands. Keep everything clean. I don't want to mess on anybody's station. And just start working your dough. This is called kneading. I need a lot of things right now. Use the heel of your hand to push down on the pasta dough each time, and your other hand will lift it back up onto itself, get in a nice rhythm, and start working your dough. Oh, I'm working it. Work, work, work.
You're pushing down. You're looking for a nice, smooth pasta dough. Everything should be in this one ball right here. Look how smooth mine already is. That is a smooth ball, chef. Tyler, your dough looks a little wet. You need to add more flour. I greatly apologize, Chef. I will do my best to right the ship. Kobe needs to catch up. Corey needs to catch up. See how clean my cutting board is?
I do see that. You need to use your bench scraper. Scrape up everything on your board. And you need to knead this now for about five minutes. Get in a rhythm. It's going to make your arm tired. Yes, Chef. Quick, quick, quick, quick. Kobe, get all that stuff off your hands. Corey's catching up a little bit. Is he?
There's nowhere to hide. I'm feeling like I'm catching up a little bit. Just got to work this in. I'm scrambling a little bit. I don't hate it, but I don't love it. Tyler, have you done this before? I have not. It looks like you have. Really? Thank you. You too, though, Cody. I've never. No, he said he did it a date night. He said he did. That was in college. He's lying. That was pizza dough.
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Chapter 6: What are the steps for chopping shallots and garlic?
Corey's still doing plastic wrap. No way. Look at my eyes. Oh my gosh.
Chef, I'm crying. I haven't cried in 10 years. Holy moly. I mean, it hits you like a ton of bricks. If you chop it properly, you're not going to cry. If you chop it incorrectly, you're going to cry. I must have done something wrong. Move that shallot off to the side now. Grab the garlic. Yes, Chef. Woo. Center of the cutting board, place your knife on top of the garlic.
Ow!
Who's sweating?
I'm crying more than sweating, but hydration is leaving my body, chef. Oh, dude. I got to sit back. I got no tears. I'm kind of annoyed. Still on my cling wrap, Chef. You're still on the plastic wrap? Yes, Chef. Oh, he's still on the plastic wrap.
No way. Get somebody else's plastic wrap. I have tried, Chef. Everyone's plastic wrap is destroyed. Don't wrap it. Put the pasta off to the side. Keep going. Never seen anything like this before. Unfortunately, we see it every week, Chef. This garlic needs to be minced. There should be no large pieces of garlic. I sure hope so.
I don't technically know what a mince is, but I think it's close to this.
And I'm still crying. Look at the speed here. Look at that. Look at that. Best switch. I missed 100% of the explanation for everything to do with garlic and shallots, so I will be doing my best.
Push that garlic off to the side. I'm going to turn it up just a tiny bit in speed here. Bring up your pan. It's time to bring the heat. Bring up the heat, baby. Grab your pans. Yes, chef. Fry pan down. Turn it on. Put it medium, medium low. How'd you get a flame? Yeah, how do you get the flame going? Don't worry, chef. I got it. Oh, yeah. Don't put your face over the burner.
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Chapter 7: How do you know when the pan is ready for cooking shrimp?
Foamy and frothy, like this.
Foamy and frothy. Look at mine, Chef. Foamy and frothy. No other way to describe mine other than foamy and frothy.
Again, I'm not the judge. Nobody needs to suck up to me. Grab the salt. We're going to keep this really simple. Tiny sprinkle of salt on the shrimp. I think somebody glued my lid shut, Chef. His hands are a bit greasy, Chef. That's not on me. Turn your pan up to high. 3, 2, 1, shrimp go in. Listen, it should make a sizzle when you go in. That's a sizzle.
Oh, boy. Guys, we got smoke alarms, and we got a sprinkler system that drops 10,000 gallons a minute.
That's too much smoke. That's too much smoke. Turn your heat down. You said turn it up high. Turn it down. Corey's so hot. You guys are smoking. Y'all don't know what you're doing over there. After about 30 seconds, grab your tweezers, flip the shrimp. My shrimp are burnt. Nothing to worry about here, Chef. My shrimp are in perfect condition. Same pan.
We want all that delicious shrimpy goodness that just came off the shrimp, OK? Go ahead and toss in your shallots and your garlic. That is clutch that you needed them both, Chef, because I combined them a while ago. Pan to low. Pan to low. Pan to low. Corey, your pan's still way too hot. Thank you, Chef. Stir that around. We just want to soften it. Add a little bit more salt. God, that smells good.
Yeah, now it smells better.
I could eat that.
Why are you still mincing? That was an hour ago. Grab your tomato paste. Squeeze about a third of the tube of tomato paste into your pan. Yes, Chef. Continue stirring over low heat. Add a little bit more olive oil if you need it. I think I need a little bit more. How do we know if we need it, Chef? You just feel it. It's a feel thing. The goal is now to toast your tomato paste.
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Chapter 8: What are the final touches to the creamy tomato pasta dish?
Stir that up until it gets nice and golden orange. Chef, dare I say, I have achieved the perfect color. Absolutely beautiful, Chef. I'm considering a career change. Now, once your liquid is hot and bubbling, turn the heat off all the way, and then go ahead with your microplane and whisk in a bunch of Parmesan cheese. Whisk Parmesan cheese for about 10 to 15 seconds.
That should be enough to give you a nice creamy sauce. How much cheese did he do?
Like a lot, but not too much. My sauce is done. What? Oh, he's flying now.
Move your burner to the side. Keep it turned on. Pull up your other pot and add in your water. Water? Oh. You can take the lid off and pour all of it. Oh.
Oh, gosh. What an unathletic way to pour water.
All the water into your pot. Start boiling. It's time to make our pasta. Yes. Pull in that mixer. Bring the flour over that you have in that small bowl. Screw off the little top piece of the mixer, the front piece right here, and grab your two pasta roller attachments. The first one we're going to use is the actual pasta roller. It doesn't have any cuts in it. It's just the actual roller.
We need to make sheets first. Which one are we doing? Oh, gosh. What was that? Nothing. Throw this into your mixer. Make sure it's attached strongly and perfectly, OK? OK. Turn it on. Make sure it's spinning. And make sure you are at setting number one. I'm only going to say that once. Oh, I was at nine, coach. Oh, gosh. Look at Cory. He didn't know what to do. Don't let him see. No, no, no.
Quit looking. Grab your dough. Yes, chef. Unwrap the dough. Put it down on your cutting board with some flour. Make sure your cutting board is clean. I don't want pieces of garlic in the dough. I don't want pieces of shallot in the dough. You and everyone. This is when it's going to get a little tricky. So watch very, very carefully. Cut your dough in half. Put the one half off to the side.
That's your safety dough. Safety dough? I've never even heard of that. You don't need that right now unless you really mess up, OK? Yes, Chef. Follow me carefully and you won't need it. Oh, goodness. Place that piece of dough down. Grab your bottle of olive oil. We're going to use this like a rolling pin. And go ahead and roll it out. Do it just like mine.
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