Pro Chef Turns Frozen Food Into 4 Dishes Under $3 | Epicurious

Publisert 29. mars. 2021
Ready to turn ordinary items from the freezer aisle into super low-cost, high quality meals? Chef Dan Giusti is going to show you how. Watch and learn as Dan prepares 4 dishes, each coming in at under $3 per serving, elevating frozen fruits and veg to unexpected heights.
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Pro Chef Turns Frozen Food Into 4 Dishes Under $3 | Epicurious

Kommentarer

  • I love how he was able to elevate frozen ingredients without making anything pretentious. I'll definitely have to try out some of these recopies :)

  • “It tastes of almond” because of you were to eat say an apricot pit raw, and it digests in your stomach, it becomes cyanide 😅 there’s a very dangerous trend of disreputable “vitamin” sellers that will call the pit something else (usually B12a) and will say it *may* treat this that and the other thing and not care that dozens if not hundreds of people will literally die from their lies

  • Love the vid, but did it take anyone else like an hour plus to get the cauliflower sauce cooked down enough? 25-30 mins was NOT ENOUGH

  • 'Curly parsley has no flavour to it and idk why its on the shelves' - meanwhile I'm stuffing my face with tabbouleh - IT DOES HAVE FLAVOUR

  • I’m just adding my voice to all of the other commenters, asking for more videos from this chef, Dan Giusti, working on fun, healthy, interesting, and inexpensive recipes. This video was so fun and refreshing. Lovely!

  • Simple and yet still achieve great results, I need to improve my cooking skills like this, cheers from Indonesia

  • I like the new series! And the chef is great; hope there's opportunity to have him back soon.

  • I think it's funny how in this video, they'll cut the cost down to like 1 cent for a pinch of salt, or 10 cents for a clove of garlic, and then in the Pro Chef vs Home Cook series, they're like "We're going to use a few dashes of this luxurious, high-quality balsamic vinegar, so we'll just add the cost of the WHOLE BOTTLE into the equation."

  • The pasta's fishy umami flavor was a bit too strong for my liking, but I'll certainly try cauliflower for a sauce base again. The Pea spread was amazing though. Haven't tried anything else yet.

  • More of mister Giusti, please. He just seems knowledgeable on the subject and lays out the facts and information in a very palatable way, certainly more smooth than that spicy "salad" at any rate. ;)

  • I like how chill and down-to-earth he is

  • Everything just gets mushed

  • yummy to all 4 dishes

  • I tried the cauliflower recipe and it didn't go as described. After simmering for 30 min I lifted the lid and the florets were floating in the water whole. They hadn't broken down and turned into a sauce consistency. I used a stick blender to emulsify the florets and garlic chunks, but then I had a vey runny, cloudy, garlicy soup. Left it to simmer with the lid off for another 20 min but it was still very watery and didn't cling to the pasta very well. Any suggestion on how to get a thicker sauce?

  • Turn frozen food into dishes under $3 Me: Buy frozen sausage for $2, fry it... done

  • He is cool

  • Press dislike if you found this revolting: I put applesauce on spaghetti because I don't have tomatoes at home

  • This guy is a legend in the service industry and a legit kind-hearted guy. Not sure why he's talking about frozen food on NOlong, times must be tough. Invite him back.

  • More of this guy. He's great. And hot.

  • I made the cauliflower pasta and really liked it! I used pasta water (instead of regular water) and added a bit of ricotta to thicken up the sauce.

  • I find the pricing disingenuous. You can't buy so small portions, so you need to use more money in order to actually make the food

  • Would love to see this turned into a series, plus this chef is amazing and has tons of knowledge

  • Best part of the video: 4:09 - 4:13. 👼😉😁

  • I like this guy - he intercepts people's STUPID ideas about "you must always use stock for more FLAVOR" (umm, not true - like he said, why do you want to add other flavors when you want to highlight the cauliflower and garlic?) and "anchovies are NAAAAASTY" (umm, also not true - they are delicious and don't taste fishy or nasty at all, and further, they freaking cook down to nothing, disappearing entirely, and adding a wonderful umami flavor to most any meat dish). I love how he tells it how it is, and explains concepts so well.

  • Great video. You don't often see how to use frozen fruits and vegetables.

  • Where are these recipes?

  • I love this! Next time you make a video like this can you include the price of the item from the average store?

  • This is a great video and I'm not knocking it but I do find it amusing that he cooks a $10.52 pasta dish in $360-$720 worth of dutch ovens (depending on whether those are the 3.5 qt or the 5.5 qt). Le creuset doesn't come cheap.

  • The knowledgeable but laid back, caring but rough around the edges look and feel of this guy...😍 So my type. Edit: So after some research prompted by the comment section I just found out who Dan Giusti is... from Noma to more importantly Brigaid...I'm humbled and in awe at the same time that his voice is making me melt. I kinda want to know if he's single but now I also kinda feel like he's outta my league now. Such a pure cinnamon roll.

  • 1:27

  • Loved this! For many reasons - you can make this anytime; stock these items in your freezer and pantry; simple and informative style of instruction for novice cooks, and great explanation about the ingredients which makes staples that seem so basic, become so relevant and important! And budget friendly! Spring for a great bottle of wine with this meal! Kudos Dan.

  • This chef is cool💃

  • Great segment, Great Chef👍

  • Ahem,why are the blueberries $3.99 even though all the dishes are supposed to be 3 dollars and under?

  • Is $3,50 per pound of cauliflower a realistic price? That seems ridiculously expensive

  • New segment and I love it

  • I always wonder when stirring my meat when cooking. Does stirring right at the beginning contaminate the spatula then when I stir again I'm just touching my food with a contaminated spatula.

  • Did your microwave have a metal rack in the middle?

  • I want more of this guy and this video format!

  • I love this idea! Great for any social class, any community, and even college students in dorms

  • Funnily enough frozen/canned foods are far! far! more expensive than fresh here in Hong Kong. However there are some foods we don't have fresh like peas. So there is that!

  • "When handling chilis ... wash your hands, otherwise you might find yourself in an uncomfortable situation"

  • I am watching this when I know they don't even sell frozen vegetables....maybe they sell in cities but certainly not in my town

  • please make for of these videos

  • Love this guy

  • chef giusti is so relatable and casual! hope to see more of him

  • Anyone feeling déjà vu?

  • In Indonesia we cook anchovies for sambal and its called sambel teri ,😂

  • Please let this Chef make like 100 more videos

  • Is that a METAL RACK inside of a MICROWAVE?

  • I NEED MORE!!!

  • My kind of cooking..

  • A bit monotone (which can't be helped of course!) but the no nonsense approach and content was outstanding. More please!

  • Gordon Ramsay has been real quiet since this dropped

  • Wow, I really like this video.

  • This guy is so talented but casual and not a super forceful "celebrity chef." Please bring him back!

    • I believe that great chefs are those whom we don't see often on screen (or never been on screen. any screen, either tv or NOlong since, phone and all) since they'd be too busy managing their own food business to make time for tv shows...

  • lol this isn’t a pro chef. it’s just your average college kid

  • Talk less, cook more.

  • I learned more in this video than I did last semester w online learning

  • How Dan pronounces: Call-A-Flower How other people pronounces: Collie-Flower

  • this video is amazing! and such a great tip with parsley, thanks!

  • ☝️ Make it fancy ☝️

  • Omgggg Personality🥺🤣 love it

  • Love this vid. Thanks you

  • Prices are super deceptive. You can't buy a tablespoon of parmesan or just 6 oz of bacon. Just because the amount of food used in the meal is cheap doesn't mean the meal is cheap. Here's the actual cost of course 1 from the cheapest grocer in my town, assuming you already have olive oil, salt, pepper, and frozen peas: $17.05 Just for course 1.

  • "we're going to make these using ordinary household tools" 😃 "... Food processor" 😟

  • It’s so lovely to see a new face! He might be me favourite. 😊😊

  • love how no nonsense he is this is great

  • "I just stabbed myself. I'm gonna do it again"

  • I just made the dessert but substituted the sugar for maple syrup and the cream for greek yoghurt. And WOW, it is so incredibly good I could eat the berries alone from the oven. AMAZING!

  • A food processor is not a "normal every kitchen item". I've literally never owned one.

  • More of this chef plz

  • I love frozen veggies and fruits, though I think I notable downside you could have mentioned is that there's more plastic waste when you can often get fresh produce without plastic wrapping

  • Love love this video, amazing tips (even outside the frozen food specific ones) and enjoyable and relatable chef to watch!

  • Great video. Might slit my wrists if I have to watch another 15 second Old Navy ad.

  • Old meme I know but this guy has serious BDE.

  • I will load up on frozen veggies every Costco run. Keep up this awesome content!

  • JERSEY STAND UP!!!!!!

  • Use a lighter color for the fork & knife logo while mentioning positive points. In contrast, use a warmer color for negative points.

  • It really irks me when videos like this show off things like 1tbs olive oil $0.51. Like ok sis the bottle is still $15 don't play these games.

  • Officially the best cooking NOlong Channel out there between the "Swaps", "In-Depth view of ingredients", and the classic "4 Levels" y'all made me hooked to cooking than you so much for bring us such beautiful and entertaining content! Please more!!

  • More. Dan. Giusti.

  • Dan Giusti is my brother-in-law. He's the most genuine, humble and kind person I know. After watching this video I turned to my wife (his sister) and commented on how happy I was that he stays true to himself, even when on TV or giving interviews. This is exactly how he is in real life. Dan went from executive chef at the "World's Best Restaurant" to making food for kids. $600 a plate to $3 a plate. He did that because he knew that would make a bigger difference in the world. I'm proud to know him. He's also the reason we have Cento anchovies in our pantry. Side bonus to having Dan as family: I eat like a KING when he's around.

    • Worked with him, can back this up. Lovely dude.

    • If you rub his head do you instantly gain amazing cooking skills?

    • @the77truths that's the important question...

    • @the77truths 😂

    • Is he single? Asking for a friend.

  • This guy was awesome please do more videos with him!

  • frozen food is delicious in my opinion

  • This is amazing

  • I would like to see a canned version of this too.

  • this is definitely an ad for frozen vegetables

  • high quality content - on point and easy to follow

  • Adding my vote for more of this please

  • he's a natural, love this

  • He has the most boring voice... it's one tone.

  • I’m in love with this man from now on

  • I worked at a grocery store for a while. Of course we got rid of produce that was moldy or shrivelled up, but with other stuff... I distinctly remember one chinese cabbage that was in the store for three weeks. It kept shrinking as wilted outer leaves were removed, but it got put back on the shelf. It was ridiculous, by the time somebody finally bought it, it was half the size of the others. Anchovies are a lot like fish sauce: great as an ingredient, but quickly overpowering. I once ordered pizza and asked them to put one anchovy on it, so I could give it a try. It wasn't nasty, but WAY too strong! And while some - maybe even many - people like anchovies on pizza, I can see somebody trying and not liking it, giving anchovies a bad rap. Not sure about it, but I think curly parsley became popular because it's decorative. Many small restaurants decorate pretty much everything with the stuff.

  • i love this dude

  • This man is great, would love to see more of him!

  • My inner voice came out “master” when he talks about yielding

  • I really hope epicurious keeps making this show, it was amazing

  • gordon ramsay: * combusts *

  • Dan Giusti a true Master !!!!!!!!!