So Delicious You'll Make It Every Day? We'll See About That!

[00:01] these super viral cooking videos on YouTube where it's always just a pair of they have like a billion views? And to be quite honest, some of these recipes absolutely terrible. In my series, we'll see about that. I put such recipes to

[00:15] the test to find out if they're worth the hype. Now, let's go. Today's recipe is coming from the channel S N Recipes, and I see that their banner says, "Be aware, I'm not on WhatsApp." A lot of questions are being raised with that

[00:27] one. What does that mean? Some kind of scam. She's trying some We're not on WhatsApp, either. We're not on WhatsApp. I'm not on WhatsApp. And we're cooking their most popular recipe called, "It's [music] so delicious, you

[00:39] can cook it almost every day." And it's kind of intriguing cuz the thumbnail is like raw chicken with some kind of batter being poured over it. So, as always, let's watch this video. Blind reaction, we've never seen it before.

[00:51] Here we go. She's using a sharp knife. >> Sword. Sweet little blade. All of it So, I Kartoffel-in. I love foreign words, they're so silly. Then we're going in a pan here with the onions, [music] the potatoes, little bit of

[01:05] seasoning, olive oil. Nice knife. Looks enormous. I think maybe Maybe she's small. She's small, yeah. Like 4'4". You need a smaller knife. 4'4"? Chains on the countertop? No, they built the countertops lower for her, obviously.

[01:19] Very white kind of seasoning. Salt, pepper, red pepper. Yeah, we Not that Right on top. Look like there was zero heat in that pan. they're just like layering all this stuff up. Uh I'm having trouble

[01:32] the same time the chicken does, you know? Like the chicken The chicken will be done way sooner. Okay, now cream and eggs, salt, >> What are her provencal herbs? >> Oh, she put in herbs de provence, y'all.

[01:46] Mhm. All right, so ice [music] cream. Let's do a hard steam on this bad boy. Nice and steamy, no color. 40 minutes for 1 lb of chicken to be overcooked, but it's also sitting in that this wet kind of batter, so

[02:00] maybe that keeps it sort of hydrated. And I use a $15 of Gruyère. So, 40 minutes, huh? Mhm. We ain't done yet. >> So, it's an omelet. So, it's a 40-minute chicken omelet. Look, I you know, but Mhm. we sit here, we poke fun, but the

[02:14] thing is, we cook it like it is, and then we try it, and then we really if it's good, you know? Or Is it worth 32 million views? blown away that this is >> [music] >> and bake. Okay, so there it is. Hey, you

[02:29] I think it's I I don't think it's going to be amazing, but maybe it is. Maybe >> Why does this have 32 million views? >> Let's find out. Let's cook it. And let's I like to do here is just take off the bottom and just a little shave off that

[02:45] root end, so it stays intact. Then we'll slice in half, and from here we can peel off a layer. And if I were to be dicing this onion, I would leave the root in, we're julienning it, what we're going to do is just make a little V cut right

[02:58] here into this little root end just to remove it. Then we can turn sideways, slicing in. And then as I get up here, I'm leveling off. And when I'm about 60% and then we'll just slice the rest exactly the same, just like that.

[03:13] Potatoes next, and a little trick here is you can put a fork in one end, and without having to worry about slicing your fingers. It's also great for kids bottom here, and then just get that little part where the fork was, and

[03:26] boom, easy as that. Now, when it comes to slicing the potato, for stability, you can shave off just a tiny little piece from one side, cuz now when I go to slice it, I just feel much better. It's really stuck down, and then we'll

[03:38] seems [music] pretty good to me. Next, I'm just slicing our chicken breast into cubes here. And another question I have for you guys is have you actually found some incredible recipes from these kind of channels? Because I've done a lot of

[03:51] them at this point, and there are quite a few recipes that we've really loved, video. But, just let me know, like, do you guys have any go-to recipes from actually worked out? Because a lot of them, obviously, just look like

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[05:09] checkout. [music] Now, back to the recipe. So, I've got my cream here for the batter, or whatever it is. I'm going to add the eggs, salt, curry powder, like curry powder. And she doesn't have it in the description, but she I think

[05:23] I'm putting in. And we'll just get to beating until we have a nice smooth baking it in, putting some olive oil down. Onions going in. Not sure if she did more olive oil, but I just want to. Next, potatoes all the way around. See

[05:38] if we can get one nice layer to fit the circumference. Don't you love when it Beautiful. And then we're going in with a little bit of salt, and of course that's black pepper. And I'll tell you what, sometimes Sergeant Gilbert has a

[05:52] bad day, just like a human, sometimes he just underperforms. But today he seems little bit more olive oil. And now we'll go ahead and season up our chicken here, salt, pepper, and some red pepper flakes. I can definitely give props to

[06:06] the creator of this recipe for a lot of good seasoning throughout all these push it in a positive direction. And on we go with our chicken. Look at this. A nice bake. I mean, I would never do this, so it in that respect I find it

[06:20] interesting because I want to see, you know? I don't judge. Well, I do, but I'm are. And here we go, my friends, batter going on. This is interesting, [music] isn't it? Going on with our foil, and then

[06:33] Going on with our foil, and then straight into a 390° F oven, that's 200° C for 40 minutes. So, here we go. And here we are, 40 minutes has elapsed. Let's uh take a look. Wow, would you Look at that. You know, that smells

[06:46] honest. Next we're going on with our Gruyère cheese, and I happen to absolutely love Gruyère, so I love that this creator used that. And finally I'm going on with my tomatoes. I'm using these little tiny sugar bomb tomatoes

[06:59] days that taste like anything, so it's literally all I use, especially in the winter. Sugar bombs are the bomb. Sugar bombs are the bomb. It's like a chicken egg pizza omelet frittata bake curry. I think all these layers of seasoning the

[07:13] creator uses will actually do this recipe a lot of good, let's see. And minutes, same temperature. And there we are, my friends, 10 minutes has elapsed. >> See quite a lot of fat around the edge. I think a lot of that came from the

[07:26] cheese, but also just from the oil that's in here. Let's see if it sort of reabsorbs here as it rests. All right, so it's been resting for 10 minutes. I'm just going to go ahead [music] and scoop some out like this. Got a little juicy.

[07:39] I wasn't expecting it [music] to be so juicy. All the juices from the chicken coming out as well as the tomatoes. So, that's kind of interesting. Maybe German chicken is drier. All right, Marcus, here we go, dude. Um yummy. Yeah, so

[07:53] everything here. My potato's not cooked through. think. >> My potatoes are al dente. Yep. My My You're always running a danger when you make this kind of dish and you use raw

[08:08] potatoes as opposed to like blanching them in water first. Just the timing of that it is really difficult. I will say the chicken was like insanely tender. My >> Marcus thought the chicken was going to just be kind of dry cuz it's breast and

[08:22] because it's sitting in the cream and the juices, the eggs, and the cheese, flavor. >> I don't know how I feel about the like puffy like cream egg thing. It's a little unsettling to me.

[08:35] >> We're going to see. But as that sits, you know, everything will solidify more. 10-15 minutes. But the biggest thing is potatoes. Don't serve it to other people. Are potatoes with the same

[08:47] I just got a harder one. Like I can't push through with my fork. Like look. It takes some serious force. There's almost something. I like the flavors. I would give this This is like a six. It's like a six. It's got 32 million views. Does

[09:04] it deserve some of the highest YouTube recipe views on the internet? No. If you That series, here's two more recipes from it that we actually love, right? So, they're not all like dud. Some of

[09:17] them are actually extremely good. Until next time, YOU KNOW I LOVE YOU AND I'm next time, YOU KNOW I LOVE YOU AND I'm out.