4 Levels of Mozzarella Sticks: Amateur to Food Scientist | Epicurious скачать в хорошем качестве

4 Levels of Mozzarella Sticks: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Desi, home cook Beth, and professional chef Chris Scott from the Institute of Culinary Education - to make us a batch of mozzarella sticks. Once each level of chef had presented and tasted their crispy and gooey creations, we asked expert food scientist Rose to explain the choices each made along the way. Which mozzarella sticks are you sticking with? Follow Desi Johnson on Instagram at @descomedy Keep up with chef Chris at @chefchris512 and at https://www.butterfunkbiscuit.com/ Follow Beth on Instagram at @mybubbieskitchen and at her YouTube channel    / @mybubbieskitchen   Follow The Institute of Culinary Education at @iceculinary Director: Debra Remstein Director of Photography: Jeremy Harris Editors: Manolo Moreno Talent: Level 1- Desi Johnson Level 2- Beth Dimino Level 3 - Chris Scott Food Scientist: Rosemary Trout Sr. Culinary Director: Kelly Janke Producer:Tyre Nobles Culinary Producer: Mallary Santucci Associate Culinary Producer - Katrina Culinary Assistant - Stevie Stewart Director of Talent: Cynthia Simpson Line Producer: Jennifer McGinity Associate Producer: Sam Ghee Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Operator: Lucas Young Audio: Austin Rumsey Post Production Supervisor: Stephanie Cardone Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Billy Ward Video Copy ad Recipe Editor: Vivian Jao Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-stor... Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.