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Chef Lance
United States
Приєднався 24 сер 2023
Inspiring home chefs to be their best!
How I Peel Tomatoes (and other fruit) with Blanching
Join me as we peel tomatoes using the blanching method. This is useful for other thin skinned fruit, like peaches.
Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/
DISCLOSURE: Per the Federal Trade Commission requirements for Effective Disclosures in Digital Advertising, some of the following links are to sites/products where I may earn a commission if you buy the product, or from the website. This is at no additional cost to you.
As an Amazon Associate, I earn from qualifying purchases. This is at no additional cost to you.
Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/
DISCLOSURE: Per the Federal Trade Commission requirements for Effective Disclosures in Digital Advertising, some of the following links are to sites/products where I may earn a commission if you buy the product, or from the website. This is at no additional cost to you.
As an Amazon Associate, I earn from qualifying purchases. This is at no additional cost to you.
Переглядів: 19
Відео
Louisiana Crab Pasta Salad - Cool & Delicious Perfect for Hot Summer Days
Переглядів 10914 годин тому
Join me as we make this super simple, super quick Louisiana Crab & Pasta Salad. Large Chef's Tongs = tinyurl.com/LargeChefTongs COOKING PERFECT PASTA = ua-cam.com/video/ukgLGSddslo/v-deo.html Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ DISCLOSURE: Per the Federal Trade Commission requirements for Effective Disclosures in ...
COOKING PERFECT PASTA - Technical Tuesday
Переглядів 25119 годин тому
Join me as we perfectly cook dry pasta. Large Chef's Tongs = tinyurl.com/LargeChefTongs Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ DISCLOSURE: Per the Federal Trade Commission requirements for Effective Disclosures in Digital Advertising, some of the following links are to sites/products where I may earn a commission if ...
FREAKIN' DELICIOUS! Corn Cob Jelly aka Poor Man's Honey
Переглядів 172День тому
Today we make an oldie but goodie, Corn Cob Jelly, when the old-timers had to use everything. They shuck the corn right down to the cob and made jelly. Chapters listed below. Recipe = cheflancecooks.com/corn-cob-jelly-aka-poor-mans-honey/ Tools used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ 00:00 Introduction 00:41 Blanching the Corn 04:26 Removing the husk 08:24 Shucking it ...
BETTER THAN: Chick-fil-a Deluxe Chicken Sandwich
Переглядів 144День тому
Join me as you learn how simple it is to make a chicken sandwich, better than Chick-fil-a. Recipe = cheflancecooks.com/ Large Chef's Tongs = tinyurl.com/LargeChefTongs Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ Brining Video = ua-cam.com/video/eYLWExN2vXs/v-deo.html Standard Breading Video = ua-cam.com/video/dha2s2zbOyM/...
TECHNICAL TUESDAY: Pickled Red Onions
Переглядів 38714 днів тому
Join me as we make a super simple, super quick, super delicious condiment that pairs well with many thangs. Recipe = Large Chef's Tongs = tinyurl.com/LargeChefTongs French Slice and Onion = ua-cam.com/video/wFLx5zHBxJQ/v-deo.html Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ Chapter Marks 00:00 Introduction 00:23 Ingredient...
How to Cook a Salmon in an Air Fryer - Super Quick
Переглядів 6014 днів тому
Join me as we cook a super quick, super delicious Weeknight Winner - Air Fryer Salmon with rice and a lemon buerre blanc. Deluxe Air Fryer = tinyurl.com/AirFryerChefLance Rice Cooker = amzn.to/3VtqZrl MicroPlane Zester/Grater = amzn.to/3ItTZan Make a Buerre Blanc = ua-cam.com/video/Tc-tR4b7rZI/v-deo.html Water Displacement = ua-cam.com/video/iLuQvKU5_hM/v-deo.html Buy Chef Lance a coffee = ko-f...
Technical Tuesday: HOW I MAKE BUERRE BLANC
Переглядів 19121 день тому
Join me as we make a Super Simple, Super Quick, Super Delicious lemon butter sauce - BUERRE BLANC. Large Chef's Tongs = tinyurl.com/LargeChefTongs MicroPlane = amzn.to/3ItTZan Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ DISCLOSURE: Per the Federal Trade Commission requirements for Effective Disclosures in Digital Advertis...
WEEKNIGHT DINNER: Leftover Stir Fry With Chef Brian
Переглядів 8721 день тому
Join me with guest Chef Brian Simon as he uses leftovers to put a weeknight dinner on the table in no time. Large Chef's Tongs = tinyurl.com/LargeChefTongs MicroPlane = amzn.to/3ItTZan Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ Chapter Marks 00:00 Introduction 00:32 Ingredients 04:01 Cooking Chicken 06:19 Deglaze the Pan...
TECHNICAL TUESDAY: Spices n Seasonings
Переглядів 9128 днів тому
Join me as Guest Chef Brian teaches us about saving money on spices and seasonings. Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ DISCLOSURE: Per the Federal Trade Commission requirements for Effective Disclosures in Digital Advertising, some of the following links are to sites/products where I may earn a commission if you ...
SUMMER DELIGHT: Ceviche with Chef Juan
Переглядів 327Місяць тому
This will become your go-to for hot, summer appetizer or dinner - Ceviche. Also, great for a party appetizer. Recipe = cheflancecooks.com/summer-delight-ceviche/ MicroPlane = amzn.to/3ItTZan Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ Make Mayonnaise = ua-cam.com/video/fTE_lGRdfqg/v-deo.html Chapter Marks 00:00 Introducti...
NO Vacuum Machine - NO PROBLEM: TECHNICAL TUESDAY
Переглядів 480Місяць тому
Join me as I demonstrate the Water Displacement Method to achieve near vacuum machine results. Buy Chef Lance a coffee = ko-fi.com/cheflance Tools Used by Chef Lance = cheflancecooks.com/tools-used-by-chef-lance/ DISCLOSURE: Per the Federal Trade Commission requirements for Effective Disclosures in Digital Advertising, some of the following links are to sites/products where I may earn a commiss...
TECHNICAL TUESDAY: How I Hone My Knife
Переглядів 63Місяць тому
TECHNICAL TUESDAY: How I Hone My Knife
TECHNICAL TUESDAY: Homemade Ricotta Cheese!
Переглядів 138Місяць тому
TECHNICAL TUESDAY: Homemade Ricotta Cheese!
My Favoritest Potato Dish EVER! Dauphinoise Potato Gratin
Переглядів 239Місяць тому
My Favoritest Potato Dish EVER! Dauphinoise Potato Gratin
TECHNICAL TUESDAY: Brining a Chicken (Equilibrium Method)
Переглядів 78Місяць тому
TECHNICAL TUESDAY: Brining a Chicken (Equilibrium Method)
WEEKNIGHT WINNER! Air Fryer Panko Chicken
Переглядів 632 місяці тому
WEEKNIGHT WINNER! Air Fryer Panko Chicken
TECHNICAL TUESDAY: Standard Breading Procedure
Переглядів 962 місяці тому
TECHNICAL TUESDAY: Standard Breading Procedure
Buns, Burgers, BBQ, Hollywood, Moonshine & The Mob! All This on "Better Than" Five Guys Burgers.
Переглядів 582 місяці тому
Buns, Burgers, BBQ, Hollywood, Moonshine & The Mob! All This on "Better Than" Five Guys Burgers.
WEEKNIGHT WINNER! Jollof Fonio - A Delicious and Healthy Side Dish
Переглядів 422 місяці тому
WEEKNIGHT WINNER! Jollof Fonio - A Delicious and Healthy Side Dish
Escape the Ordinary: Brioche Hamburger Buns Recipe
Переглядів 332 місяці тому
Escape the Ordinary: Brioche Hamburger Buns Recipe
Fonio Fun On Technical Tuesday: Mastering Basic Cooking Techniques
Переглядів 302 місяці тому
Fonio Fun On Technical Tuesday: Mastering Basic Cooking Techniques
TECHNICAL TUESDAY - How I make Mayonnaise From Scratch
Переглядів 232 місяці тому
TECHNICAL TUESDAY - How I make Mayonnaise From Scratch
Creamy Fonio: The Ultimate Rich and Delicious Recipe
Переглядів 672 місяці тому
Creamy Fonio: The Ultimate Rich and Delicious Recipe
TECHNICAL TUESDAY! How I Slice a Mango
Переглядів 292 місяці тому
TECHNICAL TUESDAY! How I Slice a Mango
Elevate Your Soup Game: French Onion! [With a Twist . . .]
Переглядів 1692 місяці тому
Elevate Your Soup Game: French Onion! [With a Twist . . .]
TECHNICAL TUESDAY: French Slice an Onion
Переглядів 8522 місяці тому
TECHNICAL TUESDAY: French Slice an Onion
TECHNICAL TUESDAY - How I Make a Roux
Переглядів 1892 місяці тому
TECHNICAL TUESDAY - How I Make a Roux
This makes it so much easier! Never use a peeler!
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Three things I would add: (1) The brand of pasta is important. Cheaper brands, even some pricey brands, lower costs by extruding the pasta through silicone, creating a smooth surface that doesn't adhere well to the sauce, and dry pasta quickly under very high heat, which damages texture and taste -- the tell-tale sign is badly-made pasta is a deep yellow color instead of near-white. Badly made brands include some Italian mass-producers too like Barilla. Also, use Kosher salt or sea salt as table salt includes iodine that stops salt from clumping but can add a chemical taste. (2) The amount of water used depends on the sauce being made. Some sauces need a lot of starch, like aglio e olio, where very starchy pasta water emulsifies a sauce that is mainly extra virgin olive oil. For that application, it's best to use very little water and to start cooking he pasta -- traditionally spaghetti -- in cold water. For other sauces, use either four or two quarts of water per package of pasta. Using less water does NOT result in pasta sticking if you start with a quality, dried pasta, and I say that as someone who has tested varied levels of water. Stirring it once near the beginning is sufficient to stop sticking. Here's a great instructional video by America's Test Kitchen based on actual testing: ua-cam.com/video/IANwP8_hwEk/v-deo.html (3) It's usually better to remove the cooked pasta a minute or two BEFORE it is al dente so that it can finish cooking in the sauce and added pasta water -- doing so helps the pasta absorb sauce more effectively so that the flavors of the sauce and pasta marry.
Great information-and all spot on. Thank you for watching!
nice looks great!!! Your wife needs to know we are men and anything is breakfast because we are lazy! lol I love cold pizza for breakfast!
You have done what I never could - straighten my wife out - lol. Thank you for watching!
Nice! I want to see this Crab Pasta Salad! We are making Crab Rangoon Dip with Fried wontons as our appetizer tonight! Lynn Bday dinner, main course is Honey Soy Glazed Chicken, streamed white rice and grilled Bok Choy.
That sounds delicious! It’s coming Thursday and thank you for watching!
I have never heard of Corn Cob Jelly, but man that looks great! I am really curious on the flavor of this and will defiantly will be making this! I am back now from the Competition.
Welcome back! Yes you should try this, especially since this is corn harvest season. Get fresh corn from a farmers market and your life will never be the same. Thank you for watching.
That's just a fancy name for homemade high-fructose corn syrup. It's delicious, but it'll give you metabolic disease.
Thank you for watching. However, this jelly DOES NOT contain any HFCS, none. HFCS is a manufactured product derived directly from cornstarch (not fresh corn). There are three steps to making HFCS: 1. Cornstarch is treated with alpha-amylase enzymes, which break down the long chains of molecules into shorter chains of sugars called polysaccharides. 2. The resulting mixture is then treated with D-xylose isomerase enzymes, which convert some of the glucose into fructose. This step is responsible for the high fructose content in HFCS. 3. This mixture is then separated and purified to remove impurities and achieve the desired fructose concentration. Since Corn Cob Jelly contains no HFCS it can be enjoyed in moderation. Additionally, if granulated sugar presents a health issue (diabetes, et. al.) then allulose (a rare, naturally occurring sugar found in figs, raisins, wheat, maple syrup and molasses) can be substituted. To find out more about allulose please check out the link below. health.clevelandclinic.org/what-is-allulose
Yep. Chef is right. There is a big difference between high fructose corn syrup and the "jellied corn syrup" he demonstrates here. There is indeed no HFCS added, but I think more to the point, this recipe does not convert the corn syrup into HFCS. Anyway, thanks for the explanation above, chef. And I would encourage people to research the foods that they choose to indulge or not indulge in. Health scare blurbs tend to be incomplete in their explanations.
@@ChefLanceCooks Thank you for the edification, Chef. Now I can try this recipe without any reservation this fall following harvest. Keep up the great work! Respectfully, BP
@@celadonkim I stand corrected. Thank you for the reply.
great job! looked great!
Thank you for watching.
I’m so making this.
Thank you for watching!
💪🏾💪🏾💪🏾
Thank you for watching!
💪🏾💪🏾💪🏾
Thank you for watching!
Keep this content coming… 🔥🔥🔥
Thank you for watching!
Hey Chef Lance, nice video. I have got to say it is nice only having to pickle one onion verses 24... I may have to invest in some googles 😂
Slow down on those onions! Thank you for watching!
What about sugar free
Mr. Bruno - good to hear from you! Personally, I wouldn’t use an artificial sweetener. However, there is a ‘new’ sugar out there called allulose that is helping people make their sweets and eat them too. Here’s a link about it. health.clevelandclinic.org/what-is-allulose Thank you for watching!
I’m here for it Chef!! ❤the dance, I can relate!
Thank you for watching!
Awesome. My family loves Peruvian Chicken.
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@@ChefLanceCooks 👍
Good info! Thanks!!
Thank you for watching! Please like and share this video, and subscribe.
Great Video Chef!
Thank you for watching!
Nice good job, I haven't used my air fryer except to reheat french fries.
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That's awesome Chef Lance!!!
Thank you for watching! Please like and share this video and please subscribe.
Very Nice Chef Lance!
Thank you kindly
Nice
Thank you for watching!
love the commentary!!!!!!!
Thank you for watching!
I really love the idea of this video, very creative and inspires me to use what I have and cut food waste. Chef Brian’s Mexican stir-fry looks amazing!
Thank you for watching!
Great job Lance! I enjoy being on with you.
Hey brother, it was all you! I love cooking with you. Let’s do it more often.
Chicken fajita stir-fry! Nice job Brian.
Thanks for watching!
Hey I didn't know it has a name. But thanks April
Definitely need more garlic
it was a ballpark measurements and you can make your own. lol
Vampire duty again?
Great video, loved the editing. I am going to have to meet that Brian guy. lol So, my mother and aunt watched this together and didn't even leave a comment... Someone is getting a phone call.
lol Thanks for watching!
I swear you look like someone I know maybe even went to school with!
@@aprilalderson361 yeah maybe your name looks familiar lol
I had to go back 3 times because "ser-vech-a" 😂 mah dood... "sa-vee-chay" 🤦♂️
That dang Southern accent! Thank you for watching!
I love this ice cream maker
Thank you for watching!
Did you use both lemon and lime?
No, just lime. In the Spanish language lime is pronounced ‘leh-moan’, sometimes sounding like lemon. Thank you for watching!
Love this recipe. I can't wait to try it. I had no idea that lime juice would cook the fish. AMAZING 🎉 Fantastic recipe thank you Juan for sharing.
Thank you for watching!
That looks good, I will have to try this recipe. We have never done Ceviche. Great Job.
Let me know how it turns out and thank you for watching!
My guy! His fresh caught Mahi Ceviche with fresh mango is freaking amazing! Love you brother!
Thank you for watching!
Great video, guys! when using a low acid fruit, adding anhydrous citric acid can compensate for the lessened denaturing power. ALSO this opens up the ability to use marinades, such as leche de tigre, with no specific fruit flavors! it works very well when doing shrimp with smoked peppers, where you need the protein denaturing, but the shrimp will be part of a larger dish.
Thanks for the info and thank you for watching!
Yo hi chef its me josiah u think u can do my request if its possible and the request would be a beef wellington
Thank you for watching.
That is a nice trick! I have a vacuum sealer, but this is great for when you forget it, or you are a place that doesn't have one. Just gonna keep this in the back of my mind!
I’m glad it helped. Thank you for watching!
Truly amazing!!! Yay technical Tuesday
Thank you for watching!
Can you guys make a beef Wellington
It’s on the list. Thank you for watching!
I just made a dish and was struggling with that
I’m glad it helped - thank you for watching!
Thanks! I was just struggling with that.
I’m glad it helped - thank you for watching!
I may be wrong, but I think that this recipe is cream cheese. Ricotta cheese is made with the whey you obtain when making cheese, you need a lot of whey, you heat that liquid and the small pieces of whey protein that you get are the ricotta cheese
Thank you for watching! This method is used for cream cheese with further processing. The whey method for ricotta is an age-old method while the method I’ve shown is a “quick and easy” method for ricotta. I should have mentioned that. Thank you again.
Additionally, I should have mentioned that the version I did is called "Milk Ricotta" vs. "Whey Ricotta," what you mentioned. Whey Ricotta tends to be less creamy and the curds are more delicate. Sounds like I need to make a video on Whey Ricotta.
I am telling that ice cream was fantastic! Thank you again for letting us come on the channel! And so everyone knows I was joking about Lynn gaining weight! We used to be bigger than we are now. 😄
I'm glad y'all were there! (and it was delicious!) Thank you for watching!
A way not THE way. I like that. 💪🏾💪🏾💪🏾
Thank you for watching!
Do you fish out the star anise in the end or do they melt into the chutney>?
I fished out what I saw, the rest was broken into small pieces and stayed in the chutney. Let me know if you make this and thank you for watching.
@@ChefLanceCooks I made it last night and fished out the star anise. I'm not sure if I like it, perhaps it was the star anise, maybe it will taste better when it sits for a bit.
@@tarawhite8847 Good on you for trying. As in most things culinary, if you don't like something just leave it out. Proud of you for giving it a whirl.
@@ChefLanceCooks I think I like it now that the flavours melded a bit.
@@tarawhite8847 I agree - it was delicious when made but even more so after a day or two. Thank you for watching and I'm glad you tried it. Do you like to can? Make jellies & jams?
Great video!
Thank you for watching!
💪🏾💪🏾💪🏾
Thank you for watching!
💪🏾💪🏾💪🏾
Thank you for watching!
1% rule 🤯 Chef what happens if you up your cream to milk ratio? Thanks as always for sharing your talents and knowledge!
Good question! I’ve never gone higher but that sounds like my next experiment. My guess is that it will be richer & creamier. I’ll post when I have an answer.