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4 Levels of Kebabs: Amateur to Food Scientist | Epicurious
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4 Levels of Kebabs: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Rinku, and executive chef Ayesha Nurdjaja of Shuka Restaurant in New York City - to skewer us a batch of their favorite kebabs. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which kebabs are you sticking around for? Keep up with Emily at @emilyslamduncan Rinku is on Instagram at @spice_chronicles Chef Ayesha is on Instagram at @ayesha_rare & @shukanyc Follow Rose at @rosemarytrout_foodscience 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.
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