Were in a transition phase here on the elcook channel. Trying to edit better and be creative so I can make the best videos possible. You get to see tests as shown here 😂😂
Please please please make the standard to include measurements with any recipe you have. I love your recipes, but some of your shorts don’t have measurements. For someone like me, who isn’t good at eyeballing it, needs measurements
Hey for nonstick aluminum cooking heat up the small amount of oil then pour it out...yep...put it in a ceramic cup and then add a tablespoon of new cool oil to the pan the hot oil has created a thin coating on the bottom of the pan...the new oil will create a thin protective layer on the food....they are both technically the same temperature going into the hot ..so your fried eggs won't look so fried...😊
Learnt this from watching Chinese restaurant chefs cooking with their woks. Heat your pan to high heat until the pan just starts smoking. Drop of water onto the pan and see if the water drop glides around your pan when you swirl the pan around. If it does, it is hot enough to get the non-stick effect.This is called the Leidenfrost effect btw. Lower the heat to medium to medium low, add your oil, and crack your egg in. Fry egg to desired doneness. There you go. With the Chinese restaurant chefs though, they add an extra step. After their wok gets to that smoking stage, they add in cold oil just enough to fill the wok abiut 1/3 of the way and swirl the wok to essentially coat and glaze the wok's surface to get that non-stick effect. They swirl the wok for a few seconds and then pour all the oil out, and lower the heat, leaving it for a few seconds. They can then add any additional oil needed to start cooking their dish.
This is a good tip but it won't work if you like your eggs soft scrambled or less brown. Also, you can tell when the pan is ready by splashing a little water in it (before you add the oil) and if the water droplets slide around, it's ready.
I remember a few years back when I started watching the first Top Chef episodes and Diners, dives etc. One of the chefs said professionals only use stainless steel pans, never nonstick. If you get the pan hot and use a good oil stuff won’t stick. I remember every kitchen I worked at and most of those diners had that set of beat up, blackened pans which never stuck. 😂
Lmao, that was totally awesome.. thank you, merci 🤣🤣🤣You just made my whole day a lot brighter.. I have a secret that is not so secret to tell you, I’ve been doing this with cast iron for the last 30 years, I really love cast iron pans and pots and Dutch ovens there isn’t much you can’t do with them
He is correct on everything , but you don't need a bluetooth. Heat the pan on any heat source (gas, electric) for 10 minutes, then pour in some oil. The pan is now nonstick because of science---metal is (I was shocked to learn) porous. If you add oil to a cold pan then heat it, the pan is absorbing oil and the food will stick when added. If you add oil (high smoke point oil, as he correctly advises) to a heated pan, the oil stays on the surface and your food doesn't stick.
I cook nonstick eggs on cast iron. Takes a bit to figure out the secret but once you do it's easy as pie. My wife cooks them on stainless with same effect though she cheats by using cooking spray.
I clean my stainless and cast iron with kosher salt. Just put water in it and put it on the burner to loosen everything. Take it off the burner and pour out the water. Dump in the salt and clean the pan. Rinse and dry. Doesn't destroy the seasoning
That poor dog. Proper heating of the stainless steel pan works with an old school electric stove too. No need for a portable stove. The key is thoroughly heating the pan so that a little drop of water dances around in it. I hope everybody knows non stick cookware is super toxic. Cast iron and stainless are always healthier choices for your family.
The bead of water is a good indication of too hot. Get a thermometer that can measure touchless and probe. It's a must have tool for any home chef who doesn't want burned or undercooked food.
The trick for me was butter. Tried all the temperature tricks and nothing worked, butter did. I thought I was crazy cuz every video focuses on the temperature but then a science video popped up and explained why the fat in butter is actually better. Something to do with an egg being made of mostly water so it repels other oils easier than butter
Lookin forward to the longer videos! A lot of your recipes and tips and tricks have made my cooking experience much more enjoyable, so I can't wait to see you go even deeper into it!
@@robbygirl8 it would be really tragic for you to take a comment so seriously when it was supposed to be a joke. I’m hoping there isn’t a real person behind the account that made this response.
1) the running jose always scares me. 2) maybe you should do a tips video that goes into more depth about cooking with stainless steel. I know you can't get it too hot or it'll burn everything. But it can't be too cold or stuff sticks. I personally use the water droplet test when I'm cooking with stainless steel. But just a thought for a video.
I always thought proper no nonsense stainless steel pans were the premium option, everything else is either nonstick or if you go even cheaper, cast iron (which is even weirder considering how good cast iron is)
I use parchment paper. I cut a cut a piece of it and place it in the pan. It works for me!! I think I saw it on the Every Day Food Channel. But I’m sure you can find a vid on here. Hope it helps.
The pan is too hot, I hate those burnt edges around the egg. I prefer to cook eggs like this with butter at a much lower temperature and better flavor.
Were in a transition phase here on the elcook channel. Trying to edit better and be creative so I can make the best videos possible. You get to see tests as shown here 😂😂
@@Jose.elCook Hey Jose,
Do you have a cookbook? I’d love to buy it
Gonna do more long form videos? As another example Dylan B Hollis my favorite videos of his are the longer ones where he can go into detail
Not sure if you purposely distort the sound a little for effect or not. If not good audio will help! Your videos are great!
Please please please make the standard to include measurements with any recipe you have. I love your recipes, but some of your shorts don’t have measurements. For someone like me, who isn’t good at eyeballing it, needs measurements
Hey for nonstick aluminum cooking heat up the small amount of oil then pour it out...yep...put it in a ceramic cup and then add a tablespoon of new cool oil to the pan the hot oil has created a thin coating on the bottom of the pan...the new oil will create a thin protective layer on the food....they are both technically the same temperature going into the hot ..so your fried eggs won't look so fried...😊
Brother man, yo can’t start the video off with that much cake on screen, you gonna make some people that definitely aren’t me act up
That’s how he gets you into the video baby
Description says egg but we came for the Rump Roast. 👀
@@YOUREADY09😅
😂😂😂
What does this even mean
Every pan is nonstick if you use enough butter
HAHAgaspHAHA
100% ❤️🔥🧈🍳
summary of this video:
1. amazing cakes
2. eg
3. goofy looking thumbnail
I love your silliness. It's the bestest!
00:11 - honestly, no.
I’m working on reclaiming my joy, 2 steps forward, 1 step back is still progress
One step forward and 2-3 steps back
Learnt this from watching Chinese restaurant chefs cooking with their woks. Heat your pan to high heat until the pan just starts smoking. Drop of water onto the pan and see if the water drop glides around your pan when you swirl the pan around. If it does, it is hot enough to get the non-stick effect.This is called the Leidenfrost effect btw. Lower the heat to medium to medium low, add your oil, and crack your egg in. Fry egg to desired doneness. There you go.
With the Chinese restaurant chefs though, they add an extra step. After their wok gets to that smoking stage, they add in cold oil just enough to fill the wok abiut 1/3 of the way and swirl the wok to essentially coat and glaze the wok's surface to get that non-stick effect. They swirl the wok for a few seconds and then pour all the oil out, and lower the heat, leaving it for a few seconds. They can then add any additional oil needed to start cooking their dish.
🤣 The moment I heard you say: I don't know what the fastest record is . . . I started laughing & did not stop until after the video was over 🤣
The cake is ginormous
This is a good tip but it won't work if you like your eggs soft scrambled or less brown.
Also, you can tell when the pan is ready by splashing a little water in it (before you add the oil) and if the water droplets slide around, it's ready.
0:06 gyatt!!
I remember a few years back when I started watching the first Top Chef episodes and Diners, dives etc. One of the chefs said professionals only use stainless steel pans, never nonstick. If you get the pan hot and use a good oil stuff won’t stick. I remember every kitchen I worked at and most of those diners had that set of beat up, blackened pans which never stuck. 😂
Dang, recoil is perfect
Lmao, that was totally awesome.. thank you, merci 🤣🤣🤣You just made my whole day a lot brighter..
I have a secret that is not so secret to tell you, I’ve been doing this with cast iron for the last 30 years, I really love cast iron pans and pots and Dutch ovens there isn’t much you can’t do with them
I don’t know what’s better… the food or them cakes!
He is correct on everything , but you don't need a bluetooth. Heat the pan on any heat source (gas, electric) for 10 minutes, then pour in some oil. The pan is now nonstick because of science---metal is (I was shocked to learn) porous. If you add oil to a cold pan then heat it, the pan is absorbing oil and the food will stick when added.
If you add oil (high smoke point oil, as he correctly advises) to a heated pan, the oil stays on the surface and your food doesn't stick.
My man is showing us his whole panadería😂
☠️☠️☠️
Funniest/most wholesome cooking channel on UA-cam. Keep this up man it makes my breaks at work so much better when I get to watch your goofy videos.
How did you leap to 1.4M you were just at 1M. Legit thrilled for you!
Ever since I’ve subscribed a few weeks ago. I’ve been learning a lot and have become a better cook. Thank you 😊.
I cook nonstick eggs on cast iron. Takes a bit to figure out the secret but once you do it's easy as pie. My wife cooks them on stainless with same effect though she cheats by using cooking spray.
Wait how'd you know i was laying in bed with my dog?!
Jose knows all...
The el rump is real🗣️
I am drowning in lemonade and buried in unsqueezed lemons. But these videos help with that. Thanks dude!
One of the fried egg moments of all time
this guy pack way more humor than i thought he would lol 😂😂😂
I’ve always loved the crispy fried eggs
Stove had performance anxiety
you can tell from the thumbnail this man is PASSIONATE about his nonstick eggs
this lowkey work with cast iron too!! bro that egg eating at the end was so unhinged wth🤣🤣
Keep up the great work
I clean my stainless and cast iron with kosher salt. Just put water in it and put it on the burner to loosen everything. Take it off the burner and pour out the water. Dump in the salt and clean the pan. Rinse and dry. Doesn't destroy the seasoning
Be kind to those of us with headphones on please, El Chef! 🎧
That poor dog. Proper heating of the stainless steel pan works with an old school electric stove too. No need for a portable stove. The key is thoroughly heating the pan so that a little drop of water dances around in it. I hope everybody knows non stick cookware is super toxic. Cast iron and stainless are always healthier choices for your family.
The bead of water is a good indication of too hot. Get a thermometer that can measure touchless and probe. It's a must have tool for any home chef who doesn't want burned or undercooked food.
The "Bluetooth Stove" is just a running gag on this channel.
The trick for me was butter. Tried all the temperature tricks and nothing worked, butter did. I thought I was crazy cuz every video focuses on the temperature but then a science video popped up and explained why the fat in butter is actually better. Something to do with an egg being made of mostly water so it repels other oils easier than butter
Your hilarious 😂 Love your videos and recipes 👍
That's how I usually do the eggs in a stainless steel pan😁
1:10 Dang! Gaston and his 5 dozen eggs look like rookie numbers!
I don't have anything funny to say so here 0:23
Bro is a menace.. 💀
Another trick is to use butter, when it's foamy and before it starts browning. Crack your egg in and turn down the heat if you want a runny yolk.
Lookin forward to the longer videos! A lot of your recipes and tips and tricks have made my cooking experience much more enjoyable, so I can't wait to see you go even deeper into it!
Omg love your videos! You make cooking fun! 😂
This is the only cooking channel I watch
You're missing out (a LOT).
@@mikenco Well I don't actually cook so there's that! I also watch him because he's just adorable
I enjoyed this more than the community college education I paid so dearly for. Thank you for another banger❤
@@robbygirl8 it would be really tragic for you to take a comment so seriously when it was supposed to be a joke. I’m hoping there isn’t a real person behind the account that made this response.
1) the running jose always scares me.
2) maybe you should do a tips video that goes into more depth about cooking with stainless steel. I know you can't get it too hot or it'll burn everything. But it can't be too cold or stuff sticks. I personally use the water droplet test when I'm cooking with stainless steel. But just a thought for a video.
Works in cast iron too.. everyone seems to want to use a cold pan..
Jose why are you trying to make me hungry at 1 AM
This is art
An avocado. Thaaaaannnnkkksss
I just tried this and it worked a treat. Thank you from the bottom of my heart. ❤
Jose!!!…..missing you!
Bruh got cake 🎂
Short-simple-easy
…Oh the video was good too
My boy got the Gyatt from them Guat-squats
This man is super sexy but more importantly, the cooking tips are amzing LOL
I've been cooking more since I started watching your videos! Thanks for all the amazing tips!
You’re right, i was sitting down. 😅
*blink, blink*, "Bro."🤣🤣🤣
Woke up from a bad dream to watch Jose getting freaky!
You’re very good at this😊
This is my first time watching you outside of the shorts. You're the best 👍
this man just drops a pan egg video at 1 AM in the morning for me 😭😭😭
love you jose
Are You planning on posting more cake vids? Lol
Yeah im going need you to stop being so freaking cute please you killing me
😍 great video!
I feel like the egg won
damn that egg perished
Jose got more cake than a Brazillian bakery 😨
You're amazing lately, can't wait for the Jose dobbelgangerverse to unvail itself
I thought you were going to cook rump.
Make Sloppy Joes with potato wedges 🔥🔥🔥
Thanks Bro I appreciate everything do... Great Tips & great video's
ALOT OF SCAMMERS STEALING YOUR CONTENT ON FAKE INSTAGRAM ACCOUNTS
can you please tell me what brand is the stove ? in germany we have a shitload of it and i cant decide :D
So easy to clean 10/10 man always love the tips ❤️
i lost it at bt stove
I always thought proper no nonsense stainless steel pans were the premium option, everything else is either nonstick or if you go even cheaper, cast iron (which is even weirder considering how good cast iron is)
Hey Jose,
Do you have a cookbook? I’d love to buy it
It’s too late for me to laugh at this and too late for me to understand this
its the perfect time for me to start wonkin' my willy to this
But what if I don't want burnt eggs
that's how I do my eggs except I steam the top and then toss it into a toast sandwich with bacon.
People don’t know oil makes stuff not stick to a pan????
Ah my fellow Bluetooth burner friend🤝
beautiful video. worth my time
Yo I just tried this, almost burned my apartment down. Huevos came out fire tho
Only one problem, the slightest bit of brown crunchy on that egg, the dog gets it!
love you shit man, keep it up!~
Dear Mr. Jose, Do you have a good street corn recipe and please show how to do it. Please and thank you!! ☺️
New video as soon as I open UA-cam. Yayyy
Me too and it put such joy in the finish of my day as it is the end here.
Matt Stony seething right now after seeing 1:09
Talk to your avocados😂😂😂😂
the legend has posted.
i've seen people add both oil and butter - does that change anything?
You are so cute and very funny and a excellent cook I can see
Thank you. You are appreciated. Blessings Always
Thank you Elk Rum. Now I can rest easy knowing your facts saved my pans 🍳 😌
the intro😂
I thought we were making eggs, not milkshakes. 😂😘😋🔥👍😁
RUNNING EVIL TWIN JOSE!!!
What about scrambled eggs that you don’t want fried in oil?
Same! I only eat scrambled and I don’t want to add 300 calories worth of oil 😮
I use parchment paper. I cut a cut a piece of it and place it in the pan. It works for me!! I think I saw it on the Every Day Food Channel. But I’m sure you can find a vid on here. Hope it helps.
The pan is too hot, I hate those burnt edges around the egg. I prefer to cook eggs like this with butter at a much lower temperature and better flavor.