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I love watching cooking videos, especially the ones that demonstrate a specific tip or technique concisely. A few minutes on YouTube can show you that the way you've been doing XYZ is stupid/slow/wrong and change the way you work in the kitchen forever. This thread is for posting and discussing cool cooking videos. If you post a link please include a one sentence summary of what it's about so others can decide if it's something they're interested in watching. You people probably know way more about this subject that I do but here's a few examples to get things started: How to de-bone a whole chicken https://www.youtube.com/watch?v=EPMnQRlMbW4 How to chop/paste garlic https://www.youtube.com/watch?v=1y5h1pDHhzs How to cut a bell pepper via the rolling technique, plus a few alternate ways of dicing the edible part https://www.youtube.com/watch?v=3KRGi17Xg0Y
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Nov 23, 2015 05:16
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| # ¿ May 18, 2024 14:45 |
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^^^ I made the thread in earnest, I genuinely like watching cooking videos to learn new stuff. The Henry's Kitchen video was actually kinda funny.Kenning posted:https://www.youtube.com/watch?v=BYKqUGdc7rc Is there a written recipe for this version somewhere? My attempts to google it turned up this which looks pretty similar but seems heavy on the tomatoes relative to what Stein showed.
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Nov 24, 2015 06:22
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Just learned what a fondant potato is in another thread, watched this, and now I know what I'm trying out for dinner tomorrow. https://www.youtube.com/watch?v=XOatJPocjDo
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Mar 26, 2016 03:24
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Partycat posted:I made this. I used Canola oil, and it was pissing and spitting everywhere. Even with the potatoes dried off. Reading the comments regarding the high heat, one guy had his grapeseed burst into flames. I'm not that dumb, but yeah it makes a hell of a mess. I would almost rather put them in the oven with the oil. I also had modestly disappointing results, at least compared to what I was expecting. No real issues with the oil spitting unduly during the frying stage but during the baking stage the bottom half didn't seem to absorb the butter/broth the way I thought it would and the result was - as you mentioned - basically a baked potato with a crispy top. Good to be sure, but not the mind-blowing result the descriptions made it out to be. I'm not sure I get how the bake-then-smash technique would work in practice since it'd be really hard to smash *just enough* to break up the bottom without having the whole thing fall apart. I had considered either scoring the bottom or poking a bunch of holes in it with a fork to help it absorb more liquid. Anyway, I'd give it 7/10 for being solidly good but not great and will likely try some variations again in the future. exquisite tea posted:Food Wishes is great. Some people don't like Chef John's idiosyncracies but I think he's super entertaining and informative. Even for recipes I have no plans of doing, all his little tips and tricks have helped me become much more skilled in the kitchen. Yeah, Chef John is great and has put out tons of excellent videos. I do get how some people might find the way? all of his sentences? are inflected like they're questions? a bit grating after a while tho. Also, while not at all Chef John's fault, the YouTube search and recommendation system is crap and it's annoying to dig through his mountain of content trying to find something.
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Mar 29, 2016 03:42
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Oi, that last post started me geeking out on Chef John videos and once again I have a "gotta try this" recipe. It should pair well with fondant potatoes v2.0: https://www.youtube.com/watch?v=AjziYjd2gpc
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Mar 29, 2016 04:33
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I don't usually keep mayo around since I typically use so little of it that 2/3 of even the tiniest store-bought jar goes to waste. Last week I needed some and it turns out making small batches is really easy and results in something better tasting than the stuff from the store. https://www.youtube.com/watch?v=ypQuZX5MVsI Hopefully this will turn the thread from a discussion of whether Chef John is great or not (he is) to a discussion of whether Jamie Oliver is a talented but pretentious douchbag or not (he is). e: Also I did make the beef rouladen posted upthread a bit and they turned out great.
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Apr 19, 2016 04:30
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| # ¿ May 18, 2024 14:45 |
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Verbparadigm posted:I've made this before, and it is quite tasty. I've made it 4-5 times myself since posting that and it is pretty good. The one modification I've made is cutting down on the amount of stock/braising liquid by almost half and using a smaller cooking vessel to compensate so it continues to boil in its own juices - that gives a smaller amount of gravy that actually matches the portion size rather than going down the drain at the end and ends up richer tasting to boot. Chef John continues to be my favorite YouTube presenter. Good recipes, good production values, and most of all straight and to the point without any bullshit or pretense. I've even come to like his speaking style and corny dad jokes.
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Aug 14, 2016 02:40
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