Make Your Guacamole in a Molcajete for Better Flavor! | Kenji's Cooking Show
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- Опубліковано 22 кві 2020
- The best guacamole is the simplest. Learn how to make it, and why a molcajete is more important than you think. www.seriouseats.com/2012/01/t...
- Навчання та стиль
Great! Here's my class, presented without molcajete 👉 ua-cam.com/video/VUz3wG0Wzws/v-deo.html
Wow, so cool to see you here. Thanks so much Rick! You are an inspiration.
@@JKenjiLopezAlt Rick Bayless not only go me excited about cooking at home but I actually attempted to make the dishes he made. Kenji kept me sane through Covid. Both of you are amazing!
So cool to see this! Rick's "Mexican Kitchen", and "Salsas That Cook" have permanent, food-stained spots in my bookshelf! I'm making his roasted tomatillo with serrano salsa today for the opening of the NFL season.
Kenji's UA-cam presence is the best thing to come out of the Coronavirus.
It really is. The content is informative, entertaining, and perfectly approachable.
This and John Krasinski's SGN are keeping me sane and entertained
@@bulbags1 I also love that he's started that. That goes miles around that stupid Imagine sing-along other celebrities tried haha
Agreed
Ab is better but kenji in top 3
Cutting to the second angle and zooming in while you were smashing the ingridients was the greatest cinematic moment of 2020
How is he doing that though, is someone else controlling the other camera or is that just digital zoom added post processing?
Diego Silva it was sous Chef Eric all along.. kenji has a basement built just for him.
@@chilepeulla Shabu is holding the other camera
MJC omg you know your stuff 😂😂😂
Diego Silva it’s a 360 camera
me: idk i like my guacamole kinda chunky
kenji: you want this to be smooth
me: i like my guacamole smooth
Be sure to tune in to your daily scheduled programming.
@benzo Glad you figured it out, good on you.
Lmaoo
This is a bummer, the thing I like about kenjis channel is that he is clear about what good technique is and why but still encourages people to do things the way they enjoy over what’s right
Genuinely asking here, couldn't you just chop the vegetables less fine than kenji did and get bigger chunks? Or would it not be as good?
1:59 KENJI WTF IS HAPPENING PRODUCTION VALUE TOO HIGH MY HEAD IS GOING TO EXPLODE!!
that shelf on the left do be lookin thicc tho
"My daughter is watching finding Dory for the 89th time".
My wife: "I need to find my husband, he's watching Kenji's guacamole video for the 89th time"
Lol
2:00 Honestly deserves an Oscar
javalin597 watch out Roger Deakins
my guy about to win an Oscar after all the other movies get cancelled
Man, as a Mexican living far away from home, I usually skip videos from foreign creators that make “Mexican food “by the fear of being disappointed. However, I had watch yours and I have to say you are a legend. I really appreciate the real knowledge and scientific approach you give to traditional food. And for sure your effort to pronounce the names the right way makes me feel proud and excited that someone like you shares this knowledge of the real Mexico to so many people. Thank you from the bottom of my heart!
This is wonderful ❤
Pretty sure he has Mexican heritage
hes literally mexican
Well that’s just racist and it’s worse because I’m pretty sure he has mexican roots
His name is literally lopez-alt lol
There's always a lesson to be learned watching kenjis videos.
"A food processor is the shipyard crane of vegetable flavour retrievers. Pestle and mortar is the godzilla."
Got it 👍
My first thought was ‘wtf is that double avocado’
Honestly same
Ditto
haha same!
What is that?
@@grahamwilkerson35 it's the thing he uses to pound the vegetables
i dig the second angle! the home set up is....GROWING
I am known in my friend group for making the best guac. After watching this video it turns out I actually suck and my friends are just idiots.
Guacamole carajooooo
No, It's just you who's the idiot. See, the thing about food... it's entirely subjective.
The great thing about food is that taste is subjective and if you and your friends like your guacamole then it’s good to you and your friends and that’s all that really matters
Lol it wasn’t that deep people
@@newbtuber333 u just called your friends idiots for liking your food👏👏
I love how this is SO real. Like when Kenji gets a little bit on his shirt, and he just finger wipes it up and licks it off the finger. It's like the thing WE ALL DO, but never see in published content.
Die this reason his POV cooking series has become my favorites thing to watch on UA-cam
You realize there is content that caters to that exact preference?
“WE ALL DO” those words sure meant a lot to you, huh?
@xLucky Sinz uhhhhhhhhhh
@@Jin-di9zv 'sfine. Just rinse it a little in the sink if you're feelin' fussy and good as new! 😁
I really really love your channel man. The past year I’ve really gotten away from precooked, canned food, and preservatives. I’ve got a very healthy garden growing onions, garlic, 8 different types of tomatoes, and bell peppers. You’ve taught me so much, and at family functions all my fresh food is a hit thanks to your videos. I just want to say thank you and I really appreciate it.
Congrats to you!
I am completely loving your posts, Kenji! I watch a lot of food-related vlogs and they're very enjoyable, but I rarely learn much of anything. With yours, I need to make sure I start taking notes every time I settle down to watch something. Best to you and yours, and thanks!
Kenji: *Gives detailed explanation of the process and etymology behind guacamole.*
Black Banana: .........
I think he's making platanos maduros!!!
It is a ripe plantain. In our cuisine we often left the plantain forgotten in a corner in the kitchen until it is black and moldy on the outside. It is very sweet, you can eat it like a banana, fry it on a pan, cook it in boiling water and many other recipes. l wonder if it is her wife that got it because we're from the same country.
it seems you and many others are unfamiliar with what a plantain is.
My friend from the Dominican Republic totally let me in on plantains !! 😇 they are DELISH. Don’t underestimate the process of the ripening
Plantains are delicious, one of my favorite fruits
Out of all these videos, the thing that has been impressed upon me the most, is that I need a little box for salt.
I’d f*** it up immediately by sticking my greasy fingers in. I mean refer the salt you pour, grind, or shake.
@@seanmatthewking that’s what kenji does in every video though. Like I’m his burger videos he touches the burger and then grabs salt from the box
Best analogies in the game
Kenji I really hope you continue these videos even after coronavirus dissipates. I love the knowledge you share with us about food history/culture and your style of not really caring about things like knife skills or the "correct" way of doing things is so refreshing. Us home cooks that aren't Michelin star chef trained can relate so much more to these kind of cooking videos than the more popular/common youtube personalities. I can happily say I've learned more from the last few weeks of your videos than I have in the last 2 years and on top of that you've given me more confidence about the way I cook knowing that even a pro like you takes shortcuts or is more relaxed about certain aspects. Thank you!
yo the added camera angle when he brought out the salt caught me off guard nicely holyy, I friggin fell out of my chair hahahahahaha
When did he add salt? I watched all, how did I miss?
@@katkameo6413 in the beginning. when the additional camera angle came in
edit: 2:00
@@jeshafew9629 Thanks, I was thinking, ya have to add salt!
Kat Kameo got u chief 👌🏾👍🏾
I bought a Molcajete, spent about 1-1/2 hours today grinding rice into flour to cure it, and made this recipe about an hour ago! I bought it after hearing your Godzilla and shipping crate story thinking, maybe that’s why it is so good at a restaurant when they make it at your table. I ate about 1/3 of mine just now and guess what? It is true, it was the technique not the ingredients. The guacamole I just made is fantastic!
I realize that this is about 3 years to late but if you ever get a new molcajete for any reason here is a tip to seasoning it from a mexican grandma... grind rice into it twice... Then grind salt... lastly grind a few cloves ofgarlic.... you will end up with the smoothest and most flavorful seasoning ever.
Kenji, I love that you are posting these frequent videos. I remember sparingly watching your late night cooking videos because there weren't so many. They were rare, and I had to indulge them. I like the little community we have here that appreciates all your cooking videos during these hard times. Thank you.
Hey Kenji, i like Pestle/Mortar too, but its such a pain to clean afterwards. Especially grinding garlic and and spices often leads to residual taste on the rough surface of the mortar. Do you have any Tips how to get it clean easily?
peter heinzo I personally use water
@@bungkatbacksom1414 oh i didnt think about that..maybe thats a idea
Just like anything else I use. In the sink with water, soap if needed!
I think either a little brush or one of those tougher sponges would be ideal for cleaning it
what i always do is immediately pouring hot water and soap after pounding the ingrediants . if you waited like 5 or 10 min after pounding the whole garlic and spices will get more sticky and will be harder to remove from the Pestle
Been in the kitchen all my life and have never heard someone explain cooking process and food as well as you do. Great job with examples to help people less familiar in the kitchen to understand. I never break down what is actually happening with the flavors when I’m cooking but you sir are like a doctor in the kitchen. Subscribe and thumbs up here!
I sometimes wonder if Shabu will grow to have a Go Pro association like Pavlov's dogs. See the camera know treats are coming.
Most definitely
I think it’s more a kitchen/cooking association, like many dogs have.
But it’s definitely possible they see him grab the GoPro and know that means he’s cooking/giving treats eventually.
Kenjii, Thank you for your continuous videos. I seriously do not shut up about how great this channel is and am constantly ranting to my friends about this. This is an amazing use of staying at home during this quarantine and know you are inspiring others. Just do not stop this when social distancing is over please!
I thought the stone smasher was a very odd shaped avocado for like a whole minute LOL
Kenji, I love your scientific take on cooking. Always so interesting! Love your down to earth realism too.
I'm so happy I started watching your channel after the late night grilled cheese one popped up in my recommended. I'm loving the recipes you've shown and the actual quality of the videos is only getting better. Props for the multiple shots in this one, it definitely helps break up the viewing experience and makes for an all-around better watch!
Waking up early to this is a treat!
I love the way you described the difference between slicing and pounding aromatics for so long lol.
I like to think of it as a citrus fruit
How ya gonna get more juice? Squeezing a lime or slicing it?
Thank you so much for these videos, I wake up everyday watching them. Truly helping me stay upbeat through this.
I really enjoy how you explain/teach the details when you cook. Thanks kenji!!!
Hey Kenji, sounds like you wash your herbs and veggies before putting them in your fridge so that you can use them right away when you cook. Could you show us?
You should do a pov serious on mortar and pestle recipes. Start with Tai Paste.
Really appreciate the selflessness and integrity that your showing during this time for not only people in need but your staff as well. Much respect bruddah keep up the great work!
V/R,
Tacoma
I like your analogy about pounding vs cutting. A lot of my friends don't understand the nuances of cooking like this, or not realize the differences until they have it or are told the difference. Great video again mate 👌
Could you do a Massaman curry Kenji? Loving the two camera setup!
THAT'S A HELL OF A SOUND EFFECT WHEN THAT IS GETTING SMASHED
Keni has to be the most wholesome youtube cook. He's just showing you how to make stuff and giving his puppers a bite
Love Kenji's videos. Grew up in a household that didn't have a blender only a molcajete, and it does make a difference taste wise. Thanks Kenji for the great videos.
I've heard enzymes in alliums that contribute to the formation of those sulfur compounds and such denature when lowered below a certain temperature. It can effect flavor, or so I've heard. It's interesting you say it doesn't make a difference or even helps create or release flavor. I'd have to try that.
Fridge garlic smell different
Gink Tingle I have heard this too... I wonder if I could tell them difference.
Gonna “watch finding dory for the 89 time this Quarantine” 😂😂💀 10/10
Kenji thanks for referencing Rick Bayless when making this video. I love watching both of you guys share your cooking knowledge so generously during this quarantine. He was saying the other day that most Mexicans don’t use Guacamole as a dip like Americans do but more as a condiment. For that reason and because it is usually accompanied by a salsa he said that it is common to only include lime juice and salt in Mexico.
I love the science behind his explanations. It's not just Whimsy or subjective information its objective and I appreciate it. Thank you
As always, great content!!! It definitely is hard to beat a good Guac. What brand of tortilla chips were those? They looked delicious!
Always appreciate you turning the tap off when soaping your hands Kenji. :)
The fact that this man has a molcajete in his home is mad respect here. I always thought making salsa and guacamole tastes better using a molcajete than a blender or food processor.
Love watching the dog come around from time to time for scraps.
I've had versions in the yucatan with tomatillos producing a much more liquid texture
Alan Z Chen well that’s just salsa de aguacate or avocado salsa
That secondary camera action angle zoom is some next level shit
Kenji I watch everything you put out and love your style of cooking. As a chef it’s great to be constantly inspired by great chefs like you. Keep it up. Much love.
I’m loving the analogies, and learning as well, overall some damn good content here
Bc of covid, and not having any onions, I used picked red onions in my guac. So good!
Kenji our lord and saviour:
ON THE 30TH DAY LET THERE BE GUAC
Watched around a minute about mashing the ingredients, and this was easily the best guacamole I've ever made . First bite was like 'whoa.. where did all this flavor come from?' Subbed.
Kenji, famous for 3 minutes burger making video, manages to spend 12 minutes making guacamole. At first I thought what a joke, and then I watched it and learned like a dozen new things. Way to go Kenji, you the best!
Imagine if this was "Late Night Guacamole".
Wake up the whole neighborhood lol
That black banana on your counter was the first thing that caught my eye and I waited out the whole production to see how you'd use it in your guacamole!
Kenji's a boss of UA-cam. Keeping me educated during the virus. Thanks Man!
Thank you for sharing this, never heard about this way of doing Guacamole, can't wait to try it!
I've heard it's really good when you marinate the onions in lime juice before making it. No idea if that's authentic though
George Goldberg I’ve heard this too! I do it all the time.
Adding onions is not authentic
Crumbled queso cotija on top, dipped with very toasted, slightly burnt yellow corn tortillas. Muahh, una cosa hermosa!
Long live Kenji for inspiring all of us to keep cooking quality meals during the quarantine!
Thank you for this tutorial, Kenji. I absolutely love guacamole and use it in conjunction with a bunch of different entrees and snacks. (A BLT sandwich made with a dollop of guacamole and a slice of Gruyère cheese is a truly beautiful thing, BTW). The tips on buying, storing and utilizing avocados will be put to good use. Stay safe and take care of those you love.
*I thought guacamole was just mashed up avocado and just salt. I remember someone telling me that isn't true. He was right but he then criticize it for being avocado mush. I wanna just say that the avocado mush on its own is really good.*
When I thought I was gonna tune in to just see him make gauc. Nigga made me feeling confident enough to cook for a Hispanic family😂
Surprised Kenji hearted this given you said “Nigga”😂
I completlt forgot I commented this and yes I’m the past like week. I’ve really been beating myself up @ how much I’ve used that nasty word. Like I always thought there was a difference in spelling but there isn’t. N word with an A @ the end. It how the word with the ER ending is pronounced in the south. So I greatly apologize for that but I stand by how This man has made me feel. Confident As fuck about cooking lol
@@spicyboy2722 Don't feel bad about it. Your comment made me smile.
Excellent as always. I liked the video editing and other angles too. This is my favorite thing to watch now on UA-cam, thanks for making quarantine bearable
Fun fact: If your avocados are green, you can put it in a paper bag and roll it up. The next day, it is good to go. If you need it asap, wrap halved avocados (pitted) in plastic wrap(not plastic bag) and microwave for 30secs. It does help, but everyone's microwaves are different, so keep a close eye on it the whole time. Thank you for your video. I just bought an 8" Granite Molcajete at HEB, and I love it. Best $20 I've ever spent.❤
would you ever do a kitchen tour kenji?
Nathan Owens that would be cool!
We know where everything is.
Kenji, I have a similar molcajete. But am unsure how to care for it. Everything always gets stuck on the inside because it’s so rough. Is that normal or is there something I should do to prevent it from sticking in all the crevices inside? Love your videos ❤️
I dont have one but maybe try using a couple layers of plastic wrap around the inside so you can simply peel it away once you're done
@@Wyatt_Riley this way you will grind plastic into your food.
Just clean it under running water with a brush after youre done.
It's normal. Just wash it. As you use it more, it'll smooth out a little over time.
I've also heard that you can grind dry rice grains to help smooth it out.
Yeah I think I got a lemon ^
I almost thought I had to go through my day without a new kenji video
Love the new angle, really upping the production value!
the camera work is amazing, you make tv cooking shows with a full production crew look like amateurs
The chewing is picked up by the camera so well, I feel it in my jaw
love your cooking show above any other, I learn sooo many things. Most cooking shows on youtube dont teach me shit. But I learn from you every episode. Even if its just about how to organize a kitchen professionally and what tools you can use to make cooking easier.
Gotta say, I have no idea who Kenji is, but I am loving his style! Super relaxed, home cooking feel. Cooking doesnt have to be stuck up.
We are so spoiled, thank you Kenji
3:23 - Is that a board game collection in the other room!?
What have you been playing?
Dude I can copy your recipes so easy, your literally like the best teacher ever.
Now with multi camera edits! I’m binging these shows. Thanks Kenji.
Kenji: im gonna go share this guacamole with my daughter
Turns around back to kitchen and keeps eating delicious guacamole
I like to throw those chips in the toaster oven for a couple of minutes too...
these videos give me so much happiness idk why but just everything about it is so soothing
I love that in a kitchen that you do such great work, there are still kid toys lying all over the place
Kanji, you are confusing Amerindian and European etymologies; “moler” is “to grind” in Spanish, “mole” means “sauce” in Nahuatl
Sip
Simp*
this 1 way to make guacamole isn't the only way, it's branched out into meaning many things. While it may be the traditional method sure, he makes it sound like other guac is fake, which is not true.
exactly! i'm mexican, my family is from oaxaca. i use tomatoes, lime, pepper, etc. some friends use a little bit of sour cream, it's all guacamole :)
@@adij617 ooo sour cream sounds great, my family uses shallots lime cherry tomatoes and a bunch of seasonings, it looks completely different from what he made here but it's still guac yk
These videos are priceless.
Thanks kenji
Love these videos, as a prospective food science student it is always interesting to listen to these and I always learn something new.
I studied biochemistry and it’s amazing how much is applicable to cooking. I love learning the science behind cooking. I’m an MD now, so I also love the nutrition aspect of it. Cooking is so fun. Good luck in your studies! You’ll probably have a blast.
@@ytreece Sounds very cool, love that! I am very happy with the decision I made in studying food science, there is soooo much interesting stuff relating to the science of food. Thank you for your wishes Perle!
Forget the trolls K. Your content is beneficial on many levels. Observing you operate in your kitchen and how that space is consumed has been reassuring. Be safe!
Just realized watching this that I've been using my lime juicer in the wrong direction.
Holes up? That's mad
I think he meant skin down
Thank you for your science, Kenji!
That new camera you got going...get this man a freaking oscar. Kenji is keeping society together in 2020
Would red onion be just as good in this Kenji?
What do you call an avocado in church? Holy Guacamole!
Loving the videos, Kenji! Thank you!
You're really treating us with all these videos. Thanks, Kenji.
Maybe one day I'll outgrow my avocado allergy and make this recipe 😔
Honestly, a life without avocado isn’t worth living. I’m sorry...
I absolutely hate chunky tomato guacamole! My friends kept telling me that I just wasn’t “Cultured” enough to like it. Good to know this!
I'm from Indonesia and honestly, we have the same understanding in "pounding the veggies and/or any other spices". There are some taste that are not the same when we process/chop them. Great to know that we have this same "local kitchen wisdom".