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4 Levels of Chowder: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels – amateur Shariff, home cook Julie, and professional chef Frank Proto from the Institute of Culinary Education – to serve us their best bowl of chowder. 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 level of chowder are you warming up with?

Check out Chef Frank’s Crab Chowder Recipe on the ICE Blog: https://www.ice.edu/blog/frank-proto-crab-chowder-recipe

Chef Frank is on social at @protocooks
Follow Julie at @jb2960
Keep up with Shariff at @mrshariffsinclair
Rose is on Instagram at @rosemarytrout_foodscience

Looking for the Institute of Culinary Education? Voila @iceculinary

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4 Levels of Chowder: Amateur to Food Scientist | Epicurious

25 Replies to “4 Levels of Chowder: Amateur to Food Scientist | Epicurious”

  1. Is it me, or does everyone hate celery with a dying passion, it's literally edible grass.
    You fry it, it tastes bad. You cook it, tastes bad. You boil it, it tastes bad.
    You eat it raw, it tastes bad. Honestly, what's the least worst way to eat celery?

  2. Please don't cut up something on top of (soaked) kitchen towel, unless you like to eat oily paper

  3. Yeah we've all had guests spitting out the food because there's half a bay leaf too much in the huge pot of broth

  5. I searching for Chowder( the cartoon ) and.. Oh my gawd.. is a food, actually a soup!

    Schnitzel, Mung Dal and Panini are FOODS

    Now, I want to “eat” them in real life

  9. I like what all are doing and dislikes I do have my own recipe for clam chowder and Manhattan most say it better than restaurants even katers I like the crap I use alot of ingredients showed and not showed even my wife gets upset because I don't measure I don't use flour as a thickener fish stock is a plus,bacon etc.

  10. Manhattan Clam Chowder gets a bad rap, but Julie's looked really good. I'd eat it.

  11. Love to watch Frank. Reminds me of cooking with my grandfathers (much younger of course) who were chefs. ????

  14. They forgot pig harvested truffles and of course Organic Pink Himalayan sea salt harvested by civet cats.

  15. Growing up in Nova Scotia in the 60s and on, I never once saw bacon or god help me, peppers, in chowder. Onions, butter, flour, clams, celery, pepper, maybe some carrots or corn. That's it. Youtube is all about making something classic and good "special" though. "I like to add a pound of Belgian chocolate…"

  16. I'd still boil the clams separately with lemon, seasalt, garlic, butter, and pepper…once they open I'll put em in the stewpot. I've had clams open, with a huge wad of stinky mud that reeks of dead fish, actually IN the clam or scallop. I'd wanna avoid that, getting anywhere near the lovely vegetable broth you've created while cooking this dish.

  17. I hate tomatoes…I love cooking and am looking for a way to replicate the texture and acidity, tomato is used for…without the taste of actual tomatoes. I used Golden Berry in my ceviche twice this year. It's a tiny orange tomato (technically) but, tastes like mango/pineapple…..it works in dishes that can be sweet but, I hate pineapple on my pizza, ya know what I mean?

  18. It's corn! I'm gonna tell you all about it! I mean, look at this thing! When I added butter, everything changed! Corntqstic

  24. Entertaining as always. My only question mark is how they're now identifying a number one. There used to be more of a division between "walked off the street and said 'why not'" and "home cook". I might be wrong but it's hard to believe Shariff never cooks at home. 🙂

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