Відео

It's been a minute, I hope you keep this channel going!

Wow ! Thank You For The Great Comparison with the Wet Brine Vs. Dry Brine. Thank You Greatly 😊

🎉 Awesome 😎

why does Jacques pepin's version look so much prettier ?

why in God's name would you add water to the sous vide bag? all that's needed is cream and butter, maybe some cream cheese. water? no bueno

Amazing video

Dude. This is good.

Veh-LOO-tay! Haha just pokin, this is a great video

SOB! I bought berbere for a high price last week, now I learn here I have all the spices its composed of!

At the risk of being accused of blasphemy, this recipes works very well with vegan butter. I really enjoyed finding this video, because I was once served that style of hash browns as a cake (presented in a small cast iron skillet) in a restaurant in Nashville, and lusted after them ever since.

Can you make chicken and dumplings? With it being cold outside chicken and dumplings sounds great

So what is next?

Oh that looks gorgeous. Ill have to try

Caliente!

im bothered that he cooked them to a high temp lol but thats just me

Dye your beard black. It would make u look younger!

Could be duck, goose, turkey, seafood or fish!! Duck fat is about $14/ pint. Gallon $80 usd.

I’m a dry brining Andy I dry brine everything 😩

Great advice at the end and a great way to look at meals that don’t turn out as good as you’d hoped. There’s always something useful to take away from it!

Yoooo shout out Seth for hopping on to lend his wonderful voice!! Love it lol

I made instant pot mashed potatoes once and will never do it again. I didn't like the flavor at all. No matter how much butter, salt and cream I added. I ended up throwing them away. Haven't tried the sous vide method yet but will next time. I will just add butter in the bag before sealing.. no liquids. I'll do that in the bowl. I don't see the point of adding liquids in the bag. I do like the ricer idea.

Dude get a Y peeler; the best!

I did some boneless center cut pork chops brined for about 5 hours in water, salt, brown sugar and lemon juice and grilled them I must say they was the best chops I ever made... Thanks man

For people who like it ripping hot, they can always do a quick "reheat" before serving.

Try adding lemon to your mashed potatoes Lemon-pepper mix*

Best explanation ever quick and through

Thanks. What about a small blade?

are you suppose to rince of the salt before cooking or do you just go straight from dry-brine to pan? you may have mentioned it but I'm too lazy to check so I instead typed this long message

Usually most marinades I see that mention pickle brine only use it as a _component_ of the marinade, not the entire marinade. Maybe try experimenting with things such as a buttermilk marinade that includes a splash of pickle brine? Not that you have to by any means, but it could be a way to incorporate it and see what it adds when it's not the only thing the chicken is being marinated in!

Bonjour , Merci de cuisiner la Cuisine Françaises !!! Bon appétit TRUMP 2024 !!!

I have some sunflower seeds so I'm going to see if they work in place of the peanuts

Bad reportage . Pressure Cocker is faster not so much water to heat up and flavour not gone with the water , no need to babysitt

Put a grid in the pressure Cocker and and not so much water . All taste is still in the potatoes.

Can we get a channel of Tom reviewing your cuisine

I’m absolutely making those peanut butter bars for an office potluck next month! I love videos like this. It’s fun to see what little changes you can make to something to bring a dish from good to great. Even better that it doesn’t seem to take much, either-brown your butter, toast your spices, add salt to finish. So cool.

I have pork cooked in fat that was not cubed. I just cut the huge roast into 3 pieces. Im gonna cut the long fibers with kitchen shears and make the rillettes. We warm the cooked pork in a skillet, browning it a bit for sandwiches etc. But there is enough for this too. And I like the idea of having it on crusty bread. I make a vinegar based slaw to serve with the meat, or I serve it with a simple salad with a nice vinaigrette. I save the oil & stir fry broccoli etc. in it as well as using it for warming/browning the meat. I do offer German style sweet mustard or horseradish sauce with the sandwiches, so I'd add those to the serving platter of rillette too.

Those pickles were shelf stable after 2 hours at 140 degrees. No refrigeration needed.

2:29 A hard boiled egg is hard to peel if it is cooked on the day it has been laid by the hen. It's still somewhat harder to peel, if booled 2-3 days after it has been laid. The invasive washing, with chlorine, drying, and cooling procedure required in the USA, by USDA, make it so no fresh eggs are sold in stores there. So, no fresh eggs = no hard to peel eggs. Fresh eggs can locally be very hard to find for sale, even in countries with less time consuming/ancient required egg cleaning procedures (within EU, the 1970's washing procedures used in the USA, is no longer legally allowed, because it astronomically increase the risk of diseases, like salmonella (no risk of eggs with salmonella in EU stores, partly because diseases like salmonella can't get inside the egg shell, like in the USA, partly because the older washing is replaced by regulated rigorous (but much more expensive) testing procedures), and the eggs rot if not delivered with a perfectly maintained cool chain). All the large egg producers in Sweden and Norway, wait at least 5 days to deliver the eggs to the stores, as to not get complaints from customers about eggs that are hard to peel and handle. 5 days, after egg laying, nothing much happens with how you have to adjust how to handle the eggs, they are pretty consistent (even though they don't taste as good). Eggs are really delicious a few hours after they have been laid, taste OK on day 2-5 after they have been laid, and taste really boring after 7 days. In the USA, the regulated sell before date on eggs are 30 days from when they were PACKED. In Sweden, where I live, eggs are sold unrefrigerated, and the regulated "best before" date on eggs is 28 days after they have been LAID BY THE HEN. Although they are still usable a couple of months after the "best before" date, if stored in normal room temperature, and about a year after the "best before" date, if stored in a refrigerator. [ The washed eggs sold in the USA, has a much shorter life span, because the washing destroys some of the natural protective layers on the eggs.)

I love watching you cook!! I’m 66 yrs young and a creole Cajun but what I love the most is how you are educating me and how you are making me a better cook!! Thank you and please don’t stop..

i like my chicken skin so i keep it on my chicken

American test kitchen is no longer a free source for recipes

Hanger, Denver, and ribeye...in that order. 125-130 and there better be some mushrooms around.

This looks delish! ...and the tastiest spice here is Cecil's smackdown of the gatekeepers and other haters. Thanks for another great vid:-) xo

Looks fantastic!

My experience with wet brine is that the meat is juicy but tough, like it was boiled. I also agree that it almost dilutes the flavor of the meat.

Nothing my vegetarian ass could try, directly, but I've been really inspired to try mixing flavors and styles lately and this is a very interesting concept

Fond is amazing! I didnt know it had a fancy word.

Cecil, I tried a birria ramen at a restaurant in Lake Geneva that was primarily bland with cheap noodles. Yours looks a lot more flavorful. Have you ever been to one of the Chicago Ramen locations for a bowl?

Fellow Chicagoland resident here - if you don't mind I have a request. If I had to pick one underrated appetizer from a Chicago area restaurant I'd say that's Brown's Chicken breaded mushrooms. Ever since that incident in 1993 it seems that more and more Brown's Chicken restaurants close every few years. They're not a rarity, but I fear someday they will be. Would you consider doing a video recreating those mushrooms?

Birria! This is going on my list.