For those curious about the why the term ‘chinois’ is racist: the conical mesh strainer was colloquially called ‘chinois’ in kitchens because it resembled and, in turn, used to make fun of, the bamboo rice hats that lots of migrants and laborers wear in E and SE Asia. This, coupled with the long history of French colonialism and imperialism in the continent, does not call on best virtues to continue and use this term in the kitchen.
I just started as a line cook 5 months ago and it’s remarkable to watch how clean Kenji works. Waste always goes right into the proper trash receptacle and he uses just the right amount of tools. Doesn’t spill much but cleans up immediately after it happens. It seems easy to do but just watching it now after working in a kitchen you can definitely see the skill. I hope I’ll get there!
Kenji always seems to address whatever I’m thinking while watching… other ways to thicken the soup, best way to clean the strainer, where the dogs today..
as always, the chef john / kenji nods to each other are great, two absolute legends of youtube cooking. i would not be half the home cook i am today without these guys
Interesting tip about using cooked rice for thickening. We use rice flour in several dishes in South Indian cuisine as thickening agent, apart from chickpea flour that is used in Indian cuisine in general.
It's incredible how simple it is to just be considerate of the feelings of others, regardless of how many/few are hurt by that term. It's crazy to see people in these comments digging their heels in to stand up for the, at best, questionable naming of a kitchen tool. Thank you, Kenji, for being a constant example of how easy it is to just say "Wow, I didn't know - I'm sorry" and make a change
If he didn’t know how many others didn’t know? Who takes the time to dig up these things if not for the purpose of dividing us. Why are they pulling scabs off of healed wounds?
@@yellowbird500 my strong suspicion is that no one was “pulling up” this information but was fully aware of the history of the term. I used to work in restaurants and was aware of the term. Now that I know some people find it offensive and I better understand the implications of perpetuating terms tied to violent colonialism and racism, I will stop using it. I guarantee it is way less strain (ha!) to stop using it than it is to feel any form of racism. Also calling out racist terms and stating that they can be offensive to some is not a way of dividing us, it’s a way of calling people into better community, and inviting more respectful communication. It builds community if you are willing to make the change, it only divides if you dig in your heels.
No, no, apologizing is for when done something that is actually wrong. If Kenji harbors hatred in his heart towards Asian people, and if he meant hatred when he used "Chinois", then he should apologize! However, it's clear he has no hate for Asian people, so there's no harm. Actually, the apology, and comments like yours cause MORE harm! You guys need to grow a thicker skin!
@@christafarion9 by your logic it is impossible to offend people accidentally which is just incorrect. You can live your life insisting that other people need to "grow a thicker skin" as you put it (and that you no doubt have) but no two people are the same. If I say something offensive and I didn't know it was an offensive term, my intentions are irrelevant. My intentions aren't being called into question; my education is. People don't need to "grow thicker skin" people need to educate themselves and realize that they are not the center of the universe as much as they would love to be. You can live your life being free to offend whoever you want to (and you are indeed free to do so) but that doesn't make you a better person. I'd argue the opposite.
The humming during transitions is so fun. I sing and hum in my kitchen and I like the reminder that we are lucky to see you in yours. A pleasant learning experience as always!
This video was really calming to watch for some reason. I felt that maybe Kenji left in more "dead air" than he usually does and that kind of slowed down the pace nicely.
I didn’t know what the term “chinois” actually meant. That’s just what I learned it was called at school and what it’s called at the restaurant I work at. Good to know, thanks for talking about stuff like that!
I wasn’t able to find much searching online about how the word “chinois” is used offensively in France. Just says it means Chinese. I guess I’m not completely clear on why it’s offensive. The strainer is called a chinois because it resembles a Chinese laborer’s hat. I’m not sure that in itself is offensive. Though I’m not French and I don’t know much about the history of how that word was used over there.
@@RCallahan592 i can't say with absolute certainty of the attitude at the time, but the reason why it's problematic is because it's named after the caricature of chinese people. But yes, the chinese laborer image was generally racist because of the typical, "x race are gonna take your jobs", rhetoric. The likelihood of it coming from the stereotype is pretty high, considering there's literally another type of seive called a china cap as well. So they doubled down on the racism, lol. There may be further elitism that I'm not sure of, as in the image of the caricature implying the majority of chinese people are uneducated farmers or something. But that's generally another reason why that caricature has probably have problems with people. so yeah, it's because of the attached negative connotation it derived from. Unlike say, fine china. I have never heard of anyone complain about calling high-quality dishes that because there is no negative connotation attached.
@@Mstymntntop maybe I wasn't talking to you, maybe if you could follow the flow of conversation you would understand someone asked about the historical context. Or don't, just go sleep, i really don't understand what you're preaching about. You're clearly coming in here with a 'idgaf' attitude. If you don't want to be part of the conversation, butt out. A different thread gave a better example than I did with croissants being created by austrians celebrating the defeat of the turks to humiliate them. I don't think a croissant is now racist, but saying croissants were named that way because they were in honor of the turks is wrong and toxic. i hope you weren't trying to make a cheeky joke about "master bedroom". passive aggressive huh.
Oh man!!! A Just One Cookbook call-out! I love LOVE her videos as well as yours. It’s so great to realize just how small the world is. Especially the world of food. So cool! Thanks for the videos Kenji. 👍🏻
How often are you washing the Boos block? I recently got one about that size, and it's frankly a pain to wash and dry every day. From what you mentioned, it sounds like you deep clean maybe once a week or month? An in depth daily board maintenance video could be interesting...
I have a fairly large cutting board and like Kenji's, mine just stays in one spot. I only things like vegetables or bread or anything that doesn't require sanitizing and I just wipe it off after then every few weeks I give it a real good scrub in the sink.
This is a really good soup. I think half milk/half stock gives it a bit sweeter and creamier flavour and nutmeg and white pepper goes along nicely. I added hard boiled egg halves too. Wonderful soup!
I'm tempted to make this purely for how relatable that paused moment of spinning the spinach, looking at the parsley, thinking "should I just put this in there? Yeah, yeah I will" and then going for it. Such a small insignificant second of time and yet that struck a bigger chord with me than any recipe ever could 😂
I made this for lunch today, with a few changes for what I had on hand. I don’t think I’ve ever had spinach soup before, but this won’t be the last time. It was so good - thank you for the inspiration!
Really nostalgic Kenji, my mom used to make spinach and leek soup for me all the time, this was he last dishes she cooked for me. Right on, hope you guys are safe much love PS: She used a potato instead of the roux as a thickener and would grate some cheese on top of the bowl with fresh cracked pepper, it was divine
i made this but added thyme instead of parsley, and some broccoli. it’s one of the nicest, smoothest soups i’ve ever had. the strainer really made a world of a difference, doing that for all of my soups now. thank you!
Thanks for posting such a great recipe Kenji! Made this a couple of days ago and have been enjoying a bowl each day since then. DELICIOUS! So easy and fast to make.
I have to think the people that dislike these videos have nothing else better to do. I hope you find something else to do with your time. Thanks Kenji, this looks awesome. I love the information you share with each cook.
Just had oral surgery, eating soft food for a coupla days, made Kenji's cream of mushroom soup tonight, gonna make this spinach soup tomorrow. Thanks, Kenji!
I made this, and it was so homey and comforting! I only had baby spinach on hand (rather than the mature spinach Kenji is using) and was confused about how much I should use, so tried it out with four good-sized handfuls and worked out nicely. I'm wondering if I can add even more or if it will sorta overload the soup with spinach-y taste. Added a small handful of Italian parsley in as well and used Better Than Bouillon chicken base for my stock. This will become a go-to vegetable soup recipe!
This is perfect timing. I have extra spinach in the fridge that I don't want to go bad but can't possible eat all in a day. Will definitely be making this today! Thanks again Kenji!
It is interesting watching you walk around the kitchen talking. When it is first person pov it feels like byou are talking to me. When it is third person... It seems like it would drive me nuts. (like am I crazy just talking to no one?) love it regardless. Thank you!
Great video, as always! I don’t personally have an issue with your videos making me dizzy, but my friend does. I think cutting to the stationary camera when you move from station to station really helps. Don’t know if that was your intention, but may help a ton for those who are sensitive to the motion.
I never knew that when American's say "white onion" they don't mean lighter shade of yellow/brown cause they have actual white onions. Genuinely suprised
@@TheNnooop might just be a supply thing since ireland is an island and most stuff has to be shipped in. We're spoiled in america, especially if you live close to mexico, when it comes to produce. basically everything is fresh and available year-round.
@@penguinmaster16 It's not like Ireland is stuck in the middle of the the south pacific, we have everything the rest of western Europe and the UK do. A lot of the fruit in the supermarket is labeled as being produced outside of Europe as well e.g. Morocco, Chile, Israel. They would grow well over here or in neighbouring countries but they just aren't a thing. They're probably available in some speciality shops/markets/online but I don't think I've ever seen a British chef on youtube or TV even mention them.
@@格温德琳野兔 That shouldn't be a problem, they could call it "coni" or something like that if they wanted to. Tarantula keepers, for example, refer to spiders within the genus Poecilotheria as "pokies"
Fanatic video!!! Thank you for the clarification on the conical strainer! Lime leaf still get called an old racist name ( k*f*r ) - your have been good but as a thought leader I appreciate you sharing
10:04 I don't think I've laughed that hard unexpectedly at a cooking video before. I would say "Subscribed" but that already happened two days ago. Thanks for all these awesome videos dude!
Last time I was in China in 08 people were wearing those hats, I was wearing one also for the sun, however i had no idea until I watched this and read some of the comments that chinois was now offensive. It's a strainer and I don't have a problem calling it as such. Thanks Kenji
Everyone else seems to like the added camera angles but I kind of prefer mostly head cam with only occasional wok-cam. I like to see every single thing you are doing from your perspective.
Me: wow what an amazing pepper mill! Kenji: *proceeds to explain the pepper mill* Me: hmm how does he clean that cutting board? Kenji: *explains how he scrapes and sands cutting board*
I had a co-worker (in a restaurant kitchen) who years ago used two make (as a non-menu item just for staff) a BLT soup with Romaine. I do not remember the exact recipe, or even remember the precise texture, but it was pretty damn good.
Here are the links to two of them that he mentioned 7 months ago on his community channel: "Hey folks, people have asked me about my pepper mill and have noticed that in some of my videos I'm using a different one from the Unicorn that I usually use, so here's a mini pepper mill review. I've been trying out a couple of really fancy high-end pepper mills that have recently gotten a lot of hype. They were fun to play with, but I've found myself going back to my Unicorn. The fancy ones a) produce too much pepper per turn, making it hard to evenly apply without first grinding into a separate container, and b) while the locking burr mechanism is thoughtful and nice and an essential feature for coffee grinding, it's not really something I need in my pepper mill. (I'd even argue that a little inconsistency is *better* in a pepper grind.) The Unicorn has been my go-to pepper mill and I'm gonna keep using it! It puts out a ton of pepper per turn (but not *too* much), the metal burr has withstood the test of time, it has a good side-mounted loading mechanism, the grind size is easy to adjust (though it does drift a bit with use, so you need to occasionally readjust - no big deal), and for something that I've used virtually every day for 14 years, $50 is reasonable price. (Less than a penny per day) www.amazon.com/Unicorn-Magnum-Pepper-Mill-Black/dp/B0006GSR76/?tag=kenjilopezalt-20 If you want a pepper mill that puts out more pepper per turn and has a non-drifting burr mechanism, I'd recommend the Mannkitchen Pepper Cannon. It feels really nice and performs really well, (but its main feature is the ability to impress your friends.) www.indiegogo.com/projects/pepper-cannon-the-pepper-mill-for-pepper-lovers#/"
You mention the option of using cashews to thicken the soup as an alternative to flour. How would you actually go about doing that? Just cook them in the pot with the spinach and then blend it all up together? Or make cashew cream and then blend that in with the rest?
Generally the trick is to soak them in water for a while and blend it into a cream. But considering you are just boiling stock for a while, you very well can just boil the cashews for a couple minutes until uber soft abd then add the spinach
I am continually baffled by various professional cooks' ability to eat ridiculously hot food without burning their tongues. If I took that spoonful of steaming soup after one blow-over my tastebuds would be dead for days. How do you do this?
The one thing I really keyed in on in this episode, which addresses my own shortcomings as a home chef really just eating to live during the week, is that easy recipes are generally predicated on cleaning quickly as you go, which is something I struggle with. I've been watching and copying JKL-A videos since the beginning of quarantine 2020, but this was the one that I really noticed it. I've never worked in a kitchen before, I've been doing FOH for over a decade, so this was quite the revelation for me lol.
@@janbonj1 it means Front of House, which is typically servers, bussers, hosts, etc. who deal directly with customers at a restaurant. This is in comparison with BOH, Back of House, or cooks, kitchen managers, dishwashers, or pretty much anyone who doesn’t deal with customers and typically does the actual cooking.
@@andrewhiltz4133 Thanks for your detailed reply. Isn't Kenji just great. He is such a great educator and does it in such an easy-going manner. He loves to share what he knows as do you apparently!
Kenji, I don't know if this has been asked already, but why did you toss out the spinach "crowns", especially since it's a pureed soup? I think it was Mark Bittman who wrote that you can and should eat the spinach crowns and that's always stuck with me. They have a great spinach flavor and why waste them?
For those curious about the why the term ‘chinois’ is racist: the conical mesh strainer was colloquially called ‘chinois’ in kitchens because it resembled and, in turn, used to make fun of, the bamboo rice hats that lots of migrants and laborers wear in E and SE Asia. This, coupled with the long history of French colonialism and imperialism in the continent, does not call on best virtues to continue and use this term in the kitchen.
@@miguelitogg psst. Just because we’re both Asian doesn’t make us the same person.
@@JKenjiLopezAlt 👍👍👍
@@miguelitogg Whoa there buddy, can’t just speak on behalf of all East/Southeast Asians like that, don’t be ignorant now.
At the culinary school im at, some chefs call them China Caps, so I believe chinois is at least better than that
Lol
Thanks for the shout out my virtual friend! Great looking soup!
@@samueljohnson2536 I know you’re trolling, but what does that even mean
@@blakebabcock8890 timothy mcvey was the oaklahoma bomber terrorist back in the 90s
@@jasonbenjamin1464 he said Tina Fey???
Thank you chef!
Time to turn this virtual friendship into a reality and make a cooking vid together.
I just started as a line cook 5 months ago and it’s remarkable to watch how clean Kenji works. Waste always goes right into the proper trash receptacle and he uses just the right amount of tools. Doesn’t spill much but cleans up immediately after it happens. It seems easy to do but just watching it now after working in a kitchen you can definitely see the skill. I hope I’ll get there!
Kenji always seems to address whatever I’m thinking while watching… other ways to thicken the soup, best way to clean the strainer, where the dogs today..
what the dog doin
Anyone else fine it really satisfying the way he cleans up the prep area?
as always, the chef john / kenji nods to each other are great, two absolute legends of youtube cooking. i would not be half the home cook i am today without these guys
Man I love how real you are. No gimmicks, just raw cooking. You explain how to do things that normal people don’t know. Thank you.
Interesting tip about using cooked rice for thickening. We use rice flour in several dishes in South Indian cuisine as thickening agent, apart from chickpea flour that is used in Indian cuisine in general.
It's incredible how simple it is to just be considerate of the feelings of others, regardless of how many/few are hurt by that term. It's crazy to see people in these comments digging their heels in to stand up for the, at best, questionable naming of a kitchen tool. Thank you, Kenji, for being a constant example of how easy it is to just say "Wow, I didn't know - I'm sorry" and make a change
totally agree, it's that simple! kenji's the man
If he didn’t know how many others didn’t know? Who takes the time to dig up these things if not for the purpose of dividing us. Why are they pulling scabs off of healed wounds?
@@yellowbird500 my strong suspicion is that no one was “pulling up” this information but was fully aware of the history of the term. I used to work in restaurants and was aware of the term. Now that I know some people find it offensive and I better understand the implications of perpetuating terms tied to violent colonialism and racism, I will stop using it. I guarantee it is way less strain (ha!) to stop using it than it is to feel any form of racism.
Also calling out racist terms and stating that they can be offensive to some is not a way of dividing us, it’s a way of calling people into better community, and inviting more respectful communication. It builds community if you are willing to make the change, it only divides if you dig in your heels.
No, no, apologizing is for when done something that is actually wrong. If Kenji harbors hatred in his heart towards Asian people, and if he meant hatred when he used "Chinois", then he should apologize!
However, it's clear he has no hate for Asian people, so there's no harm.
Actually, the apology, and comments like yours cause MORE harm! You guys need to grow a thicker skin!
@@christafarion9 by your logic it is impossible to offend people accidentally which is just incorrect. You can live your life insisting that other people need to "grow a thicker skin" as you put it (and that you no doubt have) but no two people are the same. If I say something offensive and I didn't know it was an offensive term, my intentions are irrelevant. My intentions aren't being called into question; my education is. People don't need to "grow thicker skin" people need to educate themselves and realize that they are not the center of the universe as much as they would love to be. You can live your life being free to offend whoever you want to (and you are indeed free to do so) but that doesn't make you a better person. I'd argue the opposite.
The humming during transitions is so fun. I sing and hum in my kitchen and I like the reminder that we are lucky to see you in yours. A pleasant learning experience as always!
The timing on this omg...it's like Kenji knows I have a bag of spinach in the bottom of my fridge that I completely forgot about until today 😅
In Sweden we usually serve spinach soup with a boiled egg, cut in half length wise, plopped in to the bowl. And knäckebröd with cheese on the side.
Oh thanks for reminding me of this classic! I usually make potatis & purjo soppa which is served the same way.
@@bexdiller you just used both swedish and finnish in the name of a dish. congrats!
@@heisenberg6680 Lol! I've never been congratulated for using my native language before. I'll take it! :)
@@bexdiller finnish or swedish?
@@heisenberg6680 Swe
This video was really calming to watch for some reason. I felt that maybe Kenji left in more "dead air" than he usually does and that kind of slowed down the pace nicely.
The bob ross of cooking
Really felt this when he was singing to himself.
I didn’t know what the term “chinois” actually meant. That’s just what I learned it was called at school and what it’s called at the restaurant I work at. Good to know, thanks for talking about stuff like that!
Yes, that's the important stuff.
I wasn’t able to find much searching online about how the word “chinois” is used offensively in France. Just says it means Chinese. I guess I’m not completely clear on why it’s offensive.
The strainer is called a chinois because it resembles a Chinese laborer’s hat. I’m not sure that in itself is offensive. Though I’m not French and I don’t know much about the history of how that word was used over there.
@@RCallahan592 Am french can confirm, not racist, kenji is just being extra safe on this one, which is fine i guess.
@@RCallahan592 i can't say with absolute certainty of the attitude at the time, but the reason why it's problematic is because it's named after the caricature of chinese people. But yes, the chinese laborer image was generally racist because of the typical, "x race are gonna take your jobs", rhetoric. The likelihood of it coming from the stereotype is pretty high, considering there's literally another type of seive called a china cap as well. So they doubled down on the racism, lol.
There may be further elitism that I'm not sure of, as in the image of the caricature implying the majority of chinese people are uneducated farmers or something. But that's generally another reason why that caricature has probably have problems with people.
so yeah, it's because of the attached negative connotation it derived from. Unlike say, fine china. I have never heard of anyone complain about calling high-quality dishes that because there is no negative connotation attached.
@@Mstymntntop maybe I wasn't talking to you, maybe if you could follow the flow of conversation you would understand someone asked about the historical context.
Or don't, just go sleep, i really don't understand what you're preaching about. You're clearly coming in here with a 'idgaf' attitude. If you don't want to be part of the conversation, butt out.
A different thread gave a better example than I did with croissants being created by austrians celebrating the defeat of the turks to humiliate them. I don't think a croissant is now racist, but saying croissants were named that way because they were in honor of the turks is wrong and toxic.
i hope you weren't trying to make a cheeky joke about "master bedroom". passive aggressive huh.
I love when kenji references other foodtubers it brings a smile to my face
I love when any foodtuber references Chef John
Oh man!!! A Just One Cookbook call-out! I love LOVE her videos as well as yours. It’s so great to realize just how small the world is. Especially the world of food. So cool! Thanks for the videos Kenji. 👍🏻
“You are after all, the Captain Spock, of incorporating your stock”
Hahahha good one!
The good ol chef John
Nice
" You are after all, the commander in your navy of your pork gravy"
How often are you washing the Boos block? I recently got one about that size, and it's frankly a pain to wash and dry every day. From what you mentioned, it sounds like you deep clean maybe once a week or month? An in depth daily board maintenance video could be interesting...
This needs more interactions. A video like this would be awesome 🙏🏾
Just wipe it off. I have big one and just bring a sponge and wipe. That's that. Works great.
I just wipe mine with every use! I never take it over to the sink/“wash” it per se, I just wipe the surface, sometimes with a vinegar water combo
I have a fairly large cutting board and like Kenji's, mine just stays in one spot. I only things like vegetables or bread or anything that doesn't require sanitizing and I just wipe it off after then every few weeks I give it a real good scrub in the sink.
This is a really good soup. I think half milk/half stock gives it a bit sweeter and creamier flavour and nutmeg and white pepper goes along nicely. I added hard boiled egg halves too. Wonderful soup!
I'm tempted to make this purely for how relatable that paused moment of spinning the spinach, looking at the parsley, thinking "should I just put this in there? Yeah, yeah I will" and then going for it. Such a small insignificant second of time and yet that struck a bigger chord with me than any recipe ever could 😂
Somehow the dogs don't seem as excited about spinach soup. No cameos today.
Your videos are so relaxing and insightful. This is my favorite food-related UA-cam channel.
I made this for lunch today, with a few changes for what I had on hand. I don’t think I’ve ever had spinach soup before, but this won’t be the last time. It was so good - thank you for the inspiration!
Really nostalgic Kenji, my mom used to make spinach and leek soup for me all the time, this was he last dishes she cooked for me. Right on, hope you guys are safe much love PS: She used a potato instead of the roux as a thickener and would grate some cheese on top of the bowl with fresh cracked pepper, it was divine
I legitimately thought that was Kenji going "woooooooo" at 16:06
Me too hahahha
Yup I thought too
i made this but added thyme instead of parsley, and some broccoli. it’s one of the nicest, smoothest soups i’ve ever had. the strainer really made a world of a difference, doing that for all of my soups now. thank you!
Thanks so much Kenji! Used our first spinach of the season to make and my daughters loved it! So glad you moved to the neighborhood!
Never knew I wanted to see a cooking video on spinach soup… I loved this! Watching you in the kitchen is like ballet. ❤️
Love the added camera angle in this video! Great recipe
Love, love, love just watching you cook. Thanks for all this yummylicious dishes!!!! Cheers from Portland, Oregon🌹🪅😋💕✨
Thanks for posting such a great recipe Kenji! Made this a couple of days ago and have been enjoying a bowl each day since then. DELICIOUS! So easy and fast to make.
I have to think the people that dislike these videos have nothing else better to do. I hope you find something else to do with your time. Thanks Kenji, this looks awesome. I love the information you share with each cook.
Just had oral surgery, eating soft food for a coupla days, made Kenji's cream of mushroom soup tonight, gonna make this spinach soup tomorrow. Thanks, Kenji!
Loving the combo of angles in this new video!
Strong to the finish cuz he eats his spinach.
He's Kenji the cooking man?
The Escoffier of your velouté!!
I don't know if you'd really want to be the Timothy McVeigh of your velouté 😂😂😂
Me being an Oklahoman: ooooof
He meant that soup is going to be the bomb.
Yeah............I get the attempt at rhyming but probably not the best choice.
Agreed. That one made me cringe being from Oklahoma
At least that bomb didn't kill anyone.
You are the master of your own (culinary) domain!
My mom makes a similar soup, but she uses milk instead of the stock. Also adds carrots along with the onions. I love it.
I'm digging the wide angle cam in this video!
That new camera angle is excellent!
Such a great use of a wide-angle lens to show us what's going on! 🍳
lense is not a word. Or at least not the right one, for sure.
I made this, and it was so homey and comforting! I only had baby spinach on hand (rather than the mature spinach Kenji is using) and was confused about how much I should use, so tried it out with four good-sized handfuls and worked out nicely. I'm wondering if I can add even more or if it will sorta overload the soup with spinach-y taste. Added a small handful of Italian parsley in as well and used Better Than Bouillon chicken base for my stock. This will become a go-to vegetable soup recipe!
The Unicorn Magnum is the best pepper mill I've ever had the pleasure of cranking
This is perfect timing. I have extra spinach in the fridge that I don't want to go bad but can't possible eat all in a day. Will definitely be making this today! Thanks again Kenji!
I love that he references John. Love that cheesy man.
“Some stock I made from fried chicken bones” and that my friends, is called foreshadowing!
Erratum: Timothée Chalamet velouté, light and savory.
There are many things I love about Kenji - the fact that I can hear his son against his teeth every time he puts it in his mouth is not one of them...
It is interesting watching you walk around the kitchen talking. When it is first person pov it feels like byou are talking to me. When it is third person... It seems like it would drive me nuts. (like am I crazy just talking to no one?) love it regardless. Thank you!
Great video, as always! I don’t personally have an issue with your videos making me dizzy, but my friend does. I think cutting to the stationary camera when you move from station to station really helps. Don’t know if that was your intention, but may help a ton for those who are sensitive to the motion.
I love how much street cred chef John has among all the food youtubers
“You’re the Timothy McVeigh of your Veloute” LMAOOOOOOO
I never knew that when American's say "white onion" they don't mean lighter shade of yellow/brown cause they have actual white onions. Genuinely suprised
are white onions an american thing?
@@CEDEREL I've only ever seen red and differing shades of brown in Ireland/UK
@@TheNnooop might just be a supply thing since ireland is an island and most stuff has to be shipped in. We're spoiled in america, especially if you live close to mexico, when it comes to produce. basically everything is fresh and available year-round.
@@penguinmaster16 It's not like Ireland is stuck in the middle of the the south pacific, we have everything the rest of western Europe and the UK do. A lot of the fruit in the supermarket is labeled as being produced outside of Europe as well e.g. Morocco, Chile, Israel. They would grow well over here or in neighbouring countries but they just aren't a thing. They're probably available in some speciality shops/markets/online but I don't think I've ever seen a British chef on youtube or TV even mention them.
France, only yellow and red.
Besides "oignons grelots" that are really small oignons used in sauces
“Where you bin?” is the reason I’m subscribed
2:44 "Where you bin?" 👍😂😂
Damn! That chinois technically comes from the frenchification of Chinese (making fun of the conical hats) is something I didn't expect to learn Today.
@Danielle Anderson it's also 3 more syllabs, I don't think anyone will call it that way professionnaly
@@格温德琳野兔 That shouldn't be a problem, they could call it "coni" or something like that if they wanted to. Tarantula keepers, for example, refer to spiders within the genus Poecilotheria as "pokies"
YES I love the cuts to the front-facing cam throughout. Good editing breakup and allows for perspective!
I lost it when he tried making a Chef John joke using Timothy McVeigh's name.
I also thought Timothy McVeigh? WHAT?
Thank you Kenji, thanks for explaining why
Fanatic video!!! Thank you for the clarification on the conical strainer! Lime leaf still get called an old racist name ( k*f*r ) - your have been good but as a thought leader I appreciate you sharing
You are after all, the Blue Man Group, of your spinach soup!
“Where you bin?”
- Kenji for president
Do you by any chance have a knife skill course?
"Where you, Bin?" Hilariously corny--and quick-witted. Thanks for the recipe, Kenji--and maing me guffaw from down deep!
That's why I watch a lot of these, even if I don't really need, say, a recipe to make spinach veloute. ALWAYS fun and often funny! Thanks, man.
You are after all the Greg Proops of how you thicken your soup!
You are after all the Tim Roth of how quickly you pour in your broth!
10:04 I don't think I've laughed that hard unexpectedly at a cooking video before. I would say "Subscribed" but that already happened two days ago. Thanks for all these awesome videos dude!
Aah the little gems like the ‘where you b-i-n’ lines 😂
i am a big proponent of chef john's cold stock hot roux no lumps message as it has always served me well
Last time I was in China in 08 people were wearing those hats, I was wearing one also for the sun, however i had no idea until I watched this and read some of the comments that chinois was now offensive. It's a strainer and I don't have a problem calling it as such. Thanks Kenji
Looks great!
I can't wait to try this one.
Thanks Kenji!
Lucky, lucky wife and the rest of the family
Timothy McVeigh of your veloute? A little edgy! Love you Kenji, that soup looks delicious.
BOOM!
Pretty sure he said Tina Fey
@@CH21224 He said both. BOOM!
@@GerardPinzone ah missed the Timothy one, my mistake
When you can walk outside and see the house of one of the 168 people he murdered that day, including 19 children, it’s not “edgy” in the least.
Thanks for the recipe Kenji, will give it a try this weekend.
Everyone else seems to like the added camera angles but I kind of prefer mostly head cam with only occasional wok-cam. I like to see every single thing you are doing from your perspective.
Me: wow what an amazing pepper mill!
Kenji: *proceeds to explain the pepper mill*
Me: hmm how does he clean that cutting board?
Kenji: *explains how he scrapes and sands cutting board*
Beautiful green color! Can’t wait to make this soup.
i was genuinely waiting for the " good soup " here 20:20
Thanks for this recipe! Just tried it for dinner and it turned out great.
According to Chef John, you can add all the liquid at once, only if the liquid is cold.
If Kenji made Gritty soup it’d probably be delicious 😋
Great Chef John-isms "you're the Tina Fey of your Velouté."
Made this for dinner this evening. Delicious and healthy AF.
Just wanted to say that’s a really great second angle
I love it when other yt chefs reference the goat that is Chef John
"where you bin ?" love it !!
Genuinely curious: does this stove not have a lighter system or do you just prefer using that separate lighter?
In past videos he said the lighter system was broken.
we love the videos, kenji, thanks!
First time EVER! Timothy McVeigh mentioned on a cooking tutorial.
"Romaine Lettuce" Soup? Woof. That sounds so strange to me but I trust you.
I had a co-worker (in a restaurant kitchen) who years ago used two make (as a non-menu item just for staff) a BLT soup with Romaine. I do not remember the exact recipe, or even remember the precise texture, but it was pretty damn good.
Gorgeous color. I reckon the tase is a good.☺️
You can also thicken it with a quarter teaspoon of xanthan gum if you're trying to keep the carbs as low as possible.
That was not the Timothy I was expecting. 😳 I assumed that sentence would’ve ended in Chalamet.
I'll definitely be giving this a try- it looks fantastic- thanks again for another really great video :)
Love the outro tune. Nice little bop to go out on.
WHERE ARE THE LINKS TO THE PEPPERMILLS KENJI?!
exactly
Here are the links to two of them that he mentioned 7 months ago on his community channel: "Hey folks, people have asked me about my pepper mill and have noticed that in some of my videos I'm using a different one from the Unicorn that I usually use, so here's a mini pepper mill review.
I've been trying out a couple of really fancy high-end pepper mills that have recently gotten a lot of hype. They were fun to play with, but I've found myself going back to my Unicorn. The fancy ones a) produce too much pepper per turn, making it hard to evenly apply without first grinding into a separate container, and b) while the locking burr mechanism is thoughtful and nice and an essential feature for coffee grinding, it's not really something I need in my pepper mill. (I'd even argue that a little inconsistency is *better* in a pepper grind.)
The Unicorn has been my go-to pepper mill and I'm gonna keep using it! It puts out a ton of pepper per turn (but not *too* much), the metal burr has withstood the test of time, it has a good side-mounted loading mechanism, the grind size is easy to adjust (though it does drift a bit with use, so you need to occasionally readjust - no big deal), and for something that I've used virtually every day for 14 years, $50 is reasonable price. (Less than a penny per day)
www.amazon.com/Unicorn-Magnum-Pepper-Mill-Black/dp/B0006GSR76/?tag=kenjilopezalt-20
If you want a pepper mill that puts out more pepper per turn and has a non-drifting burr mechanism, I'd recommend the Mannkitchen Pepper Cannon. It feels really nice and performs really well, (but its main feature is the ability to impress your friends.)
www.indiegogo.com/projects/pepper-cannon-the-pepper-mill-for-pepper-lovers#/"
"where you bin?" i lost it.
You mention the option of using cashews to thicken the soup as an alternative to flour. How would you actually go about doing that? Just cook them in the pot with the spinach and then blend it all up together? Or make cashew cream and then blend that in with the rest?
Generally the trick is to soak them in water for a while and blend it into a cream. But considering you are just boiling stock for a while, you very well can just boil the cashews for a couple minutes until uber soft abd then add the spinach
@@ninnusridhar thanks. I had the same question.
I am continually baffled by various professional cooks' ability to eat ridiculously hot food without burning their tongues. If I took that spoonful of steaming soup after one blow-over my tastebuds would be dead for days.
How do you do this?
I used to wonder why I never got the same great flavor as a resturant, then I realized what a little bit of butter meant...
The one thing I really keyed in on in this episode, which addresses my own shortcomings as a home chef really just eating to live during the week, is that easy recipes are generally predicated on cleaning quickly as you go, which is something I struggle with. I've been watching and copying JKL-A videos since the beginning of quarantine 2020, but this was the one that I really noticed it. I've never worked in a kitchen before, I've been doing FOH for over a decade, so this was quite the revelation for me lol.
What's FOH, please?
@@janbonj1 it means Front of House, which is typically servers, bussers, hosts, etc. who deal directly with customers at a restaurant. This is in comparison with BOH, Back of House, or cooks, kitchen managers, dishwashers, or pretty much anyone who doesn’t deal with customers and typically does the actual cooking.
@@janbonj1 Front of House! So bussers, hosts, servers, and bar.
@@andrewhiltz4133 Thanks for your detailed reply. Isn't Kenji just great. He is such a great educator and does it in such an easy-going manner. He loves to share what he knows as do you apparently!
@@minoguahd3867 Thanks for taking the time to answer my query. You learn something every day.
My mom taught me a recipe like this except it had potatoes as a thickener! We just called it green soup
Kenji, I don't know if this has been asked already, but why did you toss out the spinach "crowns", especially since it's a pureed soup? I think it was Mark Bittman who wrote that you can and should eat the spinach crowns and that's always stuck with me. They have a great spinach flavor and why waste them?