Terry Crews Attempts 6 Basic Cooking Challenges

Look at that.

I have zested an entire lemon.

I aced this.

Bam, bam.

What? Bring it!

Hi, I'm Terry Crews.

Most people know that I can act,

but the question for today is, can I cook?

Bon Appetit will be putting my culinary skills

to the test to find out.

Oh, I'm ready for this.

I'm ready, let's go.

[Terry barking]

Write Bon Appetit on a cake.

♪ It's your birthday ♪

♪ It's your birthday ♪

♪ It's your birthday ♪

I've never done this before.

This is kind of cool though.

Can you read that?

Okay, B-O-N.

Uh-oh. [laughs]

I think I'm running outta space.

Don't run outta space, Terry Crew.

You gotta keep steady.

Look at this, I'm like. [pants]

I started too wide.

This is how you know it's an I.

Oop. [laughs]

And T, bam.

And hold on.

Gimme that little.

And can I, I'ma underline it for you.

Bon Appetit.

[Terry laughing]

The letters are a little more than one inch.

You know what I'm gonna do to make it nice and even?

I'm going to finish my B out here

and I'm gonna go #bonappetit.

Everything in my world is big.

I'm sorry.

Shuck an oyster.

Hmm.

And this is the oyster shucker.

You dirty oyster shucker.

[Terry laughing]

I'm looking for a crack, uh-oh.

I didn't even know you could damage the meat.

Make sure I don't hurt my fingers here.

I have never done this before.

I'm gonna try this.

Ah.

It's like a rock, but I will try.

I am open to trying anything.

Okay. No chipped shell.

Dang it.

This is the one.

This is the one.

I'm gonna do that again.

I'm going all the way around.

I'm in.

There we go, okay.

Oh, I'm doing it.

I'm a mother shucker.

I can feel it happening.

Careful, safety first.

It's open.

It's beautiful.

Oh, wait, and make sure the meat, don't damage the meat,

but that's the good stuff.

Oh wait, maybe I got it on the other wrong side.

Let me flip it.

Oh, look at that.

Come on.

The meat's right there.

I put it on the other plate,

and then you take a little lemon on that sucker.

You know oysters are an aphrodisia.

I think I did really well.

This is awesome.

I didn't even put the other sauce on there,

but the lemon juice was amazing.

Make a grilled cheese.

This is college.

I'm back in school.

Oh, I love it.

I would do it my way if y'all don't mind.

Put a double slice of cheese on this,

and then I am going to put a little bit

of the grated stuff on there.

It melts really good.

And what I'm gonna do, a little mayo on the outside

kind of helps it brown really nice.

I got five kids, five kids.

Grilled cheese and soup is a meal when mama ain't home.

[Terry laughing]

Now I'm gonna add some butter to the pan.

I'm gonna add a little more butter, why not?

Why not? We gonna go in.

Butter and mayo, it works, and it's beautiful.

So it's medium high 'cause you don't want it too hot

'cause you don't want it to burn.

Now I'm gonna add my grilled cheese.

Bam.

Now we just gotta wait a little bit.

I'm moving it around just to make sure

the butter doesn't get super dark.

You can almost start smelling it happen.

It smells really good.

I think we have reached golden enough

and we have definitely reached melted cheese.

Look at that.

Look at that.

Ooh, the crunch is amazing.

Come on, ugh.

It's fully melted.

It didn't gooey, but it is melted.

Mm.

♪ Uh, uh, uh ♪

♪ It is good ♪

I think I did good.

I definitely think I passed.

Okay, slice a tomato.

Now, first of all, this tomato is insane.

Where do you get this thing?

I've never seen a tomato this beautiful.

One fourth inch slices.

Whoa, that's tiny.

There's a reason this is out here,

so maybe serrated works better.

I don't know, let me try this.

No torn skin.

Yeah. Oh, that makes a lot of sense. [laughs]

One fourth inch slices.

Whoa. Just let it happen.

Let it happen.

One fourth inch slice.

Now I'm just gonna eyeball it.

There we go.

It's not bad.

I think it's almost there.

Presentation counts for a lot.

Look at that.

Woo, tomatoes.

Beautiful.

Slice a tomato, one fourth inch evenly, and no torn skin.

I don't see any torn skin.

I made it. I did it.

♪ I did ♪

♪ Ah, ah, ah, ah, ah, ah ♪

Zest an entire lemon.

Oh, I could do this.

I've done this before.

This is a zester.

Look at that.

It gives you that nice, really lemony thing.

I love lemon.

Okay, keep it nice and yellow.

Here we go.

Uh-uh-uh, uh-uh.

But you know what?

It's wild because it really adds a lot of flavor.

You gotta make sure your thumb doesn't get in there too.

I've done that before, ow.

Oh, it smells good.

It smells like a nice clean kitchen.

I think I did good.

Come on now.

Look at that, I have zested an entire lemon.

I aced this.

Bam, bam.

What? Bring it!

Shape a quenelle.

I don't even know what a quenelle is.

What is a quenelle?

Oh, please.

We went to the YouTube for you.

Yeah, yeah, oh yeah.

YouTube, help me.

I've ate those before.

Dow, that's what that is.

Water is nice and warm.

Here we go.

Oh, I'm gonna make this nice.

Oh, man.

Uh-oh, try that again.

Yeah, this is quenelle.

Come on, quenelle.

We got a old girlfriend named Chanel.

[Terry laughing]

It's pointed.

Look at that.

Oh yeah.

Oh, smooth.

Slightly pointed.

Well, it's not that smooth.

This is Terry Crews' quenelle.

You know what I mean?

A little rough, a little mean.

Oh, lemme taste it.

Mm.

I don't think I did that well on the quenelle.

[Terry laughing]

What's this?

Oh, I'm culinary schooled, baby.

Yeah, I love this.

Outta all the challenges,

it was probably a 6 out of 10, to be honest.

I just needed to do no more, but that's okay.

Tomorrow it'll be a seven,

and then the day after that you can be a eight.

Thank you, Bon Appetit

for putting my culinary talents to the test.

And speaking of talent, watch AGT, America's Got Talent.

It's on now on NBC and Peacock.

I am the host.

Thank you so much.

[upbeat music]

Oh yeah.

Was it?