Sauces | Basics with Babish
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- Опубліковано 18 жов 2017
- Sauces form the base of many wonderful dishes and thus, are a great place to start in the kitchen. Featuring a salsa, a red sauce, a béchamel, and a red wine sauce, this Basics with Babish episode will get you chopping, mincing, deglazing, and more in no time.
Watch the rebroadcast of the Twitch livestream for this episode here: • Sauces | Basics with B...
Recipe: basicswithbabish.co/basicsepi...
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Shopping Lists + Equipment for live cook-a-long
Salsa (Pico de Gallo)
Shopping List
-2-3 large, ripe tomatoes - firm, fragrant, preferably on the vine
-1 medium red onion
-Cilantro (very optional, substitute with parsley if you're like me)
-1 Jalapeño
-Fresh garlic (1 clove)
-Kosher salt
-Freshly ground pepper
-1 red bell pepper (optional)
-1 mango (optional) - soft but not mushy to the touch
-Scallions, aka green onions (one)
Equipment List
-Chef knife
-Cutting board
-Mixing bowl
-Serving bowl
-Garlic press (optional)
-Nitrile gloves (optional, but you'll want em in the future)
-Pepper mill
Red Sauce
Shopping list
-Fresh garlic (3 cloves)
-1 medium yellow onion
-Olive oil (extra virgin and non)
-Crushed red pepper flakes (optional)
-Tomato paste (1 small can or squeeze tube)
-2 x 28 ounce cans San Marzano tomatoes (look for D.O.P. certified - otherwise, try Muir Glen Organic)
-Fresh basil (1-2 sprigs)
-Unsalted butter
-Kosher salt
-Freshly ground pepper
Equipment List
-Chef's knife
-Cutting board
-Pepper mill
-Enameled Dutch oven (or other large, non-reactive/non-aluminum/non-cast iron pot)
-Wooden spoon
Bechamel Macaroni & Cheese
Shopping list
-Butter (2-4 tablespoons)
-All-purpose flour (2-4 tablespoons)
-Whole milk (1 cup)
-Cheddar cheese (4 ounces, not pre-shredded)
-Monterey jack cheese (4 ounces, not pre-shredded)
-Parmesan cheese (6 ounces, can be pre-grated)
-1 pound dried macaroni
-Panko bread crumbs (unseasoned, 3/4 cup)
-Kosher salt
-Freshly ground pepper
-Fresh thyme (optional, 2 sprigs, picked)
Equipment List
-Saucepan
-Whisk
-Measuring cups/spoons (optional)
-Nonstick sauté pan
-Casserole
-Aluminum foil (if the casserole doesn't have a lid)
-Pepper mill - Розваги
Please start Bedtime with Babish where you just read us all Bedtime stories with that sweet baritone voice
Catherine McCully LOL
LOL I'd listen to that.
that'd make a great podcast
hahahah this might be the best idea ever
PLEASE
I have a mango cutting related scar on my left thumb, just don't try and cut the mango seed open, there's nothing in there for you but a trip to the ER and losing the respect of your mother.
I actually LOLed
Same for me, but a peach.
It always makes more sense to use a paring knife. Hold the mango in your hand and feel along the pit as you cut. Less wastage and no injury.
I have one from trying to remove the pit of an avocado. I was able to skip the trip to the ER, but I definitely still lost the respect of my mother.
@@kaydencox1561 theirs a super bitter liquriose tasting almond inside peach cores!!!
I think the intrinsic value of cooking can be described in one sentence he says here: "You're the chef. You've earned it."
that's two sentences
"You're the chef; you've earned it."
Would that work as one sentence?
@@rafejennings296 its two statements in one sentence so everyone is right
@@RunescapeAnon yes, an easy way to remember when to use a semi colon is in a phrase where to two sentences can be separated by both a comma and a full stop and still make sense and have the same effect
@@mokkaveli oo thank you! That's a really good way of explaining it
1:12 salsa
5:01 red sauce
7:20 bechamel
9:35 pan sauce
Pan sauce is the term my friend
good stuff
Bro you’re a god, I didn’t know where the bechamel sauce was
@@LowReedExpert1 ty
Thank you sir
Juice is temporary, but sauce is forever.
Sauce is forever!!!
My man u work at best buy?
No ketchup
Without sauce, your lost. But you can get lost in the sauce. Feel me?
But whoever controls the spice controls the universe.
A moment of silence for the people who, due to genetics, think cilantro tastes like soap.
I'm one of those people
What does soap taste like to those people??
Not really soap but rather just a very strong and odd flavour and smell
Cilantro is the shit
Thank God, cilantro is not a thing in my country. I think any recipe can go cilantro free, without making any difference. Parsley can substitute it all the time, and it’s much more elegant and versatile. Cilantro is for exotic food.
Her: "Babe, where have you been all this time?"
Me: Binging, with Babish.
lmao
Bingeing, even.
“I know what you’re thinking, *it’s macaroni time* ”
oh andrew you know me so well
I thought his name was Oliver
Cheshire Cat no Oliver Babish is a character from West Wing that Andrew Rea used for his name on UA-cam
Lmfao
buck buuuuuuck
What are you talking about
It's always macaroni time
I'm so grateful for your existence
Click dammit
GOT OUT YOU PHONY!
Alfie Swan y
Make sure you pay attention to the "verified" mark the BWB's real account has. If a comment does not have the mark, it's not the real Binging with Babish.
Alfie Swan as am I
Babish: You know what else goes good with salsa?
Me: B-ROLL
Oh wrong channel
I love this comment, best one yet.
😂😂 oh Joshua following us everywhere
MY MAN
how does this not have more likes imo
Nice!!!
Me, who cooks just for himself: let’s get this cookin!
Food-UA-camr: “So this recipe serves roughly 128 people.”
mijles not if you’re hungry enough!
mijles 128 days of food, works for me!
If you are cooking for yourself and not making leftovers you are doing it wrong.
Perfect for just me! Leftovers for daysss
Leftovers my dear boy
I know this is an old, old video. But Babish I just tried out your red sauce recipe for spaghetti tonight and I’m in love!! My house smells like a pizzeria and I’m so excited to taste it. Thank you for inspiring me to cook and be passionate about it, it means a lot to a 16 year old who’s mom doesn’t keep any spices in the house aside from salt and pepper. I’ve loved your channel from the moment I discovered it and now I actually get to make something of yours! I’m so happy
"Cut off the head and then peel off the skin"
-Binging with psycho
Ramsay Bolton
😂😂😂😂
circumcision with Babish
Alvin Yugika lmao
Chinchulín i would watch the *shit* outta that
Do an episode just about potatoes
Potatoes, onions, eggs. Any of these could have multiple episodes devoted to them. They're so damn versatile.
David Levy what type of potato? That will be hard if you don't say what type. There are a lot of types of potatoes out there.
Fuck yes
Don't think you need an episode for every type of potato, but he could make dishes based on different types of potatoes, like what's the best dish for this and that type of potato.
David Levy
*Communism intensifies
Babish: **Doesn’t like cilantro**
Mexicans: >:(
Indians too. Literally, we put cilantro into everything. Used to hate it as a kid but love it now.
Everyone in latin america dude!
Cilantro belongs in the trash >:(
@@EarDeff just like me
I do not like cilantro especially freshly chopped
I just finished watching this again, immediately went to the kitchen with the cheese sauce recipe still in my head perfectly, and made some. I used sharp cheddar and colby jack cheeses, and use an ounce of parmesan, and it was good. I plan to attempt homemade Mac and cheese soon. Thanks Babi!
Julian Sedor if you make Mac and cheese, I recommend taking the beschamel off the heat before adding the cheese (only putting it back on if the cheese isn’t melting properly). This will make the Mac and cheese extra super creamy. Also, adding a teaspoon of Dijon mustard and a dash of hot sauce may help augment the cheesiness flavor! Otherwise, that cheese mix sounds great for Mac and cheese!
I’ve been making that cheese sauce for a year or so. Old cheddar, Mozzarella, and Gruyere are an amazing combo, and add some Jalapeño for a little spice.
*Babs
Babish, y-you are. A. Fucking. Wizard.
YOURE A WIZARD, BABISH
then i am too
Gateaux Q He is a what?
This may not be the kind of thing you put in s comment section babish but thank you
Your ratitooie recipe got me laid
Troper H'ghar niceee
Must of been the recipe because it most definitely was not your spelling.
Tim must have
must have *
Fight me in CS
I know you likely won't see this, but I've been reiterating my own red sauce with the base you provided in this video. I'm talking different spices, onion choice, etc. It truly is a very versatile sauce and my family and friends love it. From my humble college student abode, I salute you!
god bless your bechamel, i just made my first real, non-boxed macaroni and cheese
That is actually a mornay sauce. No cheese in a bechamel.
@stockart whiteman only kinda. This preparation leaves out the bay, peppercorn, shallot, and parsley of an actual bechamel, which if I'm being anal means that this is only kinda a Mornay sauce.
Live by the technically, die by the technically. ;)
Random other little tidbit, southern style breakfast gravy is also almost a bechamel. It misses out by using pan drippings from the meat instead of butter as the fat in the roux and the seasonings.
@@elcidbob A classic bechamel is only butter, flour, milk, salt, pepper and nutmeg. Or at least that's how it's done in france, not saying it's the only way to do it.
Bechamel is a mother sauce, used as the foundation for a range of other sauces. In a mechanistic sense, a bechamel is a roux (equal parts butter and flour) hydrated to a specific consistency with milk. The salt, pepper, bay, shallot, parsley, and/or nutmeg are only necessary if the bechamel is going to be served on its own, rather than being used as a component to a different sauce. It's still a bechamel unseasoned, and sauces born out of it are still referred to as 'bechamel-based', even if they have specific names of their own. One of the strengths of the bechamel is that it is a fairly neutral canvas on which whatever flavors the chef prefers can be integrated. The versatility is one of its finest features.
@@potatocanvas3148 yeah I was thinking the same. It's how my chef made it
You've been my favorite cook since i watched the Bobs Burgers eps. This new series is highly informative and enjoyable. Thank you, and Cheers
I warmed up some soup after watching this
good job
Arе you lооking for hоt soups in уour nеighbоurhoоd?
Roland bat here>>
You give the guy family a bad name.
I got hungry and was lazy so I just that I let my dogs lick the inside of my mouth after watching this.
*i r o n i c*
"Angry edge of the knife" will be the title of my first death metal album when I record one. Thanks
I have just finished making pasta sauce for the first time; I believe I watched this particular video at least five times over the course of the day. Thank you so much for posting this.
I've got the sauce, no ketchup.
Just sauce.
Raw sauce.
Boom.
The ting goes skrrraaa
Sarthak Sharma quick maths
Yo,
The Ting goes SKRRRRAA
Pap pap ka ka ka
Skidiki pap pap
And a drr drr drrrrrr boom
Skeyyyaa
Poom poom ka ka tun tun
You dun know
BIG SHAQ
Yh yh
Fire in the booth
I said mans not hot
Yea mans not hot
Girl said take off ya jacket,
I said babes “MANS NOT HOT!”
Man can never be hot
Perspiration ting
Lynx affect
Yo
Yea
My Name 2+2 is 4 minus 1 that’s 3 quick maths
Everyday mans on the block
smoke trees
See your girl in the park
That girl is a uckers
When your ting went
QUACK QUACK QUACK
You man were ducking!
Bradlee Gilbert
Hop out the 4 door
With a 4 4
It was 1 2 3 and 4
Chilling inna corridor
Your dad is 44
Binging, this video gave me alot of courage to start cooking, I recently cooked my mom breakfast, a marinated steak, and it was PERFECT. She said it was cooked to perfection.
I know how to make duck and steak because of your videos and all the courage I got from them.
Thanks
wankydoodle good job
I find hilarious you served your mother a steak for breakfast. Thats so cool
This is so sweet
Did you just call him Binging 😐
@@pandapou9154 One of my favorite campground breakfasts is steak with scrambled eggs. Lots of memories of that over the years.
Cut bell peppers from the inside out. The waxy skin can sometimes make your knife slip if it's blunt and can end up cutting you.
I never thought about that. But that is definitely one of the reasons you should always keep your knife sharp.
use a serrated knife rather than a smooth one, it helps with anything curved (peppers, tomatoes, onions)
@@jonathankhan1991 serrated knives are also very responsive imo you know exacty how far you've cut
Thanks for this video! I was looking for a bechamel sauce recipe and this one was really useful. Especially the part about par cooking the macaroni, I'm glad you included the time because I never would have had the nerve to under cook it by that much. I really love it when people explain why they do something so I appreciated that you mentioned that it would allow the pasta to absorb some of the sauce as well.
Oh I hear that old Binging With Babish song at the beginning of the video.
I think it's the fraiser theme.
+Nick Botwood He meant the song that would play during the episode, which is a song by the band Ratatat, not his title song. Learn to think about a subject holistically, rather than instictually comment about the first thing that comes to your little mind. Boy.....who looks like a dumbass now? lol
Jesus Christ Nick, hostile much? Could've just said it politely.
lmao and comes back to say "that's what I thought", how sad
It's Babish's song now, screw you
Weird colour balancing between your cameras! Table top close cam is pushing reds to orange
James Anderson I thought that was me going crazy
Yes!
Glad I'm not the only one that noticed this
Refreshing my sauce knowledge and forgot about this gem. Hard to believe it has been over four years I've been inspired to create more in the kitchen. Thanks Andrew!!
I keep going back to the basics videos. They're relaxing and inspiring and quite honestly it helps alot through these times. Sauces is still one of my favorites
If anyone needs a written version of the mac and cheese (not a direct transcription just a parsed version with spelling mistakes and all) heres what i got.
Bechamel sauce:
1. Bring two tablespoons of butter to a bubble. Add equal amount of all purpose flour. whisking over medium-high heat until blond roux.
2. After one minute, slowly drizzle in one cup of whole milk until a thick sauce forms at the consistency of gravy.
3. Add four ounces each of Cheddar and Montary Jack cheese over low heat. Add more cheese if you want extra cheese. Make sure everything is melted then add four ounces of
Parmesean Cheese. Keep stiring on medium-low heat until you get what your idea of a perfect cheese sauce is. season with salt and pepper to taste.
Bread crumb topping:
1. Melt two tablespoons of butter over medium-high heat. Add a cup of panko breadcrumbs. Add a hint of freshly chopped thyme.
2. Toast breadcrumbs until golden brown.
Pasta:
1.Partially cook pasta (deliberatly undercook). Add hot bechamel sauce.
2.Place in a well buttered caserol dish. Spread evenly. Top with breadcrumbs and grate Parmesean cheese on top.
3.Cover and bake at 450 degrees farenhight for 10 minutes. Uncover then cook for 10-15 minutes or until brown and crispy
Can you use Mozzarella cheese?
Thank you, you're god sent!!
plug.
Thanks gonna use this for thanksgiving!
MAZQUAN yes. Also needs more than 30 minutes in the oven and a very small dash of nutmeg and cayenne in the cheese sauce.
Binging with Babish is just Food VSauce
If this is a play on the title of the video, nice. If this comment was not intended to be a joke, then no.
IT IS
@speedboy6776 Seriously. Binging with Babish doesn't really digress like VSauce.
I disagree
THEY EVEN LOOK SIMILAR
I've been cooking since my Dad had me standing on a kitchen chair so I could reach the stove and make an omelet. ( first cooking chopped bacon til crispy)
I'm mid 50s now but really appreciate what you do on your videos to teach basic cooking to everyone. Especially those that will just order thru Door dash. These days we need to take time to learn how to cook!! How delicious food can be and really cheap!! If we had the skills !! Watch and learn! Spend 50 bucks and 2 can eat great for a week if you know how to cook !!
Hey babish, just like to say how awesome your channel is. I’m very grateful you’re here breaking down all these elements of cooking, since my son was born,I made It a point to learn how to cook. your videos are always supper insightful and very informative. Because of you one day I will be able to cook a feast for my family. Thank you thank you thank you. 🤗🤗
Make a Baking with Babish. I recommend🙂
Getting Baked with Babish
XD
@Decric Prunty YES! OMG this would be SO helpful!
Yes
for the longest time, I had been wondering why my rue's have always been absolute failures. I would add in the flour with the correct ratio and see what appeared to be brown sugar, but yellow. I then realised it was because my mom only bought margerine. A whole year later, today the day before my birthday, I had unsalted butter, flour, english cheddar and red wax gouda.. and Babish allowed me to earn a new food skill. For this, I thank you. Your video's actually physically showed how the rue was supposed to look like when first making it.
Margarine is a cancer on humanity.
roux*(?)
@@c5ys543 nah, thanks though
Love coming back to these videos, my home cooking has improved tremendously because of this channel x
"Crush the tomatoes against the side of the pot."
"Okay!"
*tomato explodes in my face*
Note for you super armatures like myself: squish the tomatoes on the opposite end of the pot.
Crush them in your hand before they go in the pot.
Hans Grueber or just use crushed tomatoes. San Marzano are overrated.
lmao, the exact same thing happened to me
HippoMustache
Crush them before hand
I use a wooden masher. Just a flat circle about 3 inches on a wooden handle and mash them on the bottom of the pan.
*NO SALSA*
*JUST SAUCE*
RAW SAUCE
NO KETCHUP
NO SOSA
JOS SOS
THE TING GOES SKRRRRAAAA
PAP PAP PAP PAP PAP
For the tomato sauce I do onions and then garlic since onions take a little longer to sweat and the garlic won’t burn.
I just made the Mac and cheese sauce with the roux and bechamel and it turned out SO SO SO GOOD.
YOU ARE AMAZING. I love learning from you.
This one is still one of my favorites. Makes me look like I know what I’m doing in my kitchen thank you for this!
Bathing with Babish. Teach us how you get your skin so beautiful.
Nah mate, Shaving with Babish is the real good stuff.
(Couldn't make a pun out of that, sorry)
2 years late but I just gotta say..."Barbering with Babish"
This is amazing. Thanks for all the work you've been putting into your videos. We owe you.
I Worked in a kitchen for a year at the age of 15/16 and it taught me so much...... including how to make really good bread, butter, and stocks. I also learned to chop a lot of things and now I don’t even need a cutting board to slice a lot of things into slices, I can do it in my hand. (I do it often with potatoes.
Love the video. Tested the sauces and they're delicious!
One note:
The horizontal slice with onion doesn't do anything. It helps with other things you want to chop, but onion is already in layers. It's literally an extra step. Test it yourself.
I really appreciate the knife skills tutorials. Great episode, Boss.
The way you talk and describe cooking as an art form literally makes me cry. Your voice and vocabulary is so amazing
Love your videos man. You move forward at a perfect pace. The humor is just right. And you're also a great teacher. Thank you, and good luck to you.
Thank you so much for posting this. We made the wine reduction sauce and spread it over filet mignon, with homemade gnocchi and butter roasted carrots. We are so happy right now, I can't even handle how yummy that was.
I love it that you actually teaching people how to cook and not just how to follow a recipe.
Yesssss. That red wine sauce and your commentary! Hats my favorite kind of sauce. Thick enough to stay on the dish its contributing to while being its own layered concoction. I love your channel. And you didnt use starch or flour so that's honestly pretty amazing.
For more ripe mango, I’ve found that after pealing, using a spoon is a great way to get the fruit from the seed. Just push with the inside of the spoon facing the pit and then run along the pit. Almost all the fruit gets pulled off and no knife shenanigans
"This is a great opportunity to practice your tossing skills."
oh
I attempted the macaroni and cheese recipe. My whole family loved it. Thank you.
So did I, my family loved it too
I GOT THE SAUCEEEE, NO KETCHUP, JUST SAUCE, RAW SAUCE
LAM🅱️ S🅰️UCE
GOD DAMMIT YOU BEAT ME TO IT
HOP OUT THE FOUR DOOR WITH A 44. THATS 1,2,3 AND 4.
Uhh, boom
Somebody Once told me
YOUR DAD IS 44
This series is the best
Thank you so much 😊
I tried the red sauce and it is absolutely delicious. I recommend this for you pasta's!
It's so weird seeing your face! Im so used to seeing a torso with a voice sorta floating around in the back ground
olubunmi olatunji he's the most handsome bald man .
He's our favorite beard on youtube
Risky click of the day
If he never showed his face, we wouldn’t recognize him when he wins ‘The Next Iron Chef’
hoang viet, just going ahead and save that for later.
For the red sauce, I add the basil at the end to avoid bitterness and give a brighter, fresher basil flavor. Make sure to use regular sweet basil, not Thai basil.
agreed. The flavor is best when you stir it in after taking it off hear and then cool. I also add a swirl of olive oil instead of butter
Luke Norris... really added to the discussion there buddy
OMG! Just made the Merlot sauce for my skirt steak. It's sooo good! Thank you for sharing! 🔪❤️
As someone who works in the kitchen, but not one with sauces. It is nice to get a refresher course about them. Thanks Babish
Every time I watch you, I always end up taking a nap. It sucks that your voice is so relaxing bc I really enjoy your show😂😂
Alyssa Blattner I fell asleep
WHAT!!! Thats my name! hahahah Sauces are everything!! Thanks for the promo Andrew! :P
WHOA are we getting SauceStache style overhead shots now!!
yes binging with babish is copying you. /s
Jake hahaa yeah no way was I implying that! Haha and not in a million years am I delusional enough to even think that. :)
Sauce Stache ME TO
Wallflower hey I completely understand why you would think that! I used to always think the same when I would see people at the top all the time. I’m at the top of the comments on most Babish videos lately, I can’t fully explain it. I have been commenting on every video he’s made for about the last 7 or 8 months and the last few weeks for some reason I always get top. But all I do is try to get to the video as quick as I can and make a comment that even though average, is probably going to be better than the first few comments that are always “first” or something silly. I then almost always comment on my own comment and like both of those comments. This seems to move it closer to the top in the beginning and then it just kinda rolls from there. I make sure to like any replies and try to reply myself to as many comments as I can! I hate that someone would think I’m paying for any likes or views or anything because i put about 30 hours a week into my channel and it’s marketing! Hope that clears anything up!
You got me inspired to start cooking. Made a thanksgiving meal for my roommates and it was a hit. Keep doing what you’re doing you’re really good at it
I have never wanted to clean out my kitchen and buy new tools more than I have since I began watching Basics. We needed to clean it out anyway but now I've got some motivation. Andrew makes everything look so good and easy to do!
I dont know if you actually read these (probably, hopefully not) but if you do ill recommend you tone down the color correction in the next video as the warm filter made the colors of the food, if not everything else, seem off.
Nova 1020 I was wondering if it was just me! Especially there's color differences between overhead camera (normal) and front camera (too warm/washed out reds. Notice the tomatoes in the very beginning. )
FYI he commented this on a reddit thread - "Thank you guys for watching - I'll be honest and say that I'm very unhappy with the work done by the production company - so I've hired a new one for episodes 4-10. Looking forward to shooting those next week!! And VERY much looking forward to trying out livestreaming! Hope I see you guys there!"
So I'm assuming the color correction will be better starting at episode 4.
Alex Lilly Cool! Thanks for sharing!
7:48 “It’s also the foundation for the best macaroni and cheese you will ever put in your *_face._* ”
Love the calm but slightly aggressive tone 😂
Exactly. I was dying at that part!
Thanks for the production quality :) clear as the basics
Recommendation: the rind of Parmesan cheese in the red sauce that is taken out at the end, to get a nice additional flavor alongside it!
I was surprised to see that I had made almost all of these already, but I've never really done just a simple "fond".
Very relaxing instructions, guess I'll have to find an alternative to wine and then I'm good to go for a sunday feast.
WHERE'S
THE
LAMB
SAUCE?!?!?!?!
Is your profile pic supposed to be the clown mask from Gorillaz?
Spongey it's Professor Stein
From lSoul Eaterl
Um 2 miniutes SIR
SCANNING PLANET FOR LAMB SAUCE LIFE FORMS
Mint leaves, malt vinegar, water, sugar. Simmer, adjust to taste.
One of the first dishes I learned was a red sauce that started as a bacon based fond and later reincorporated the bacon into the tomatoes. One of my favorite sauces to date.
Did the red sauce and the reduction tonight for dinner! Came out great! Thank you sir!
Hey Babish!
I just wanted to thank you for all your great work!
Before i heard of you, i couldn't even chop a tomato right but one day the UA-cam algorythm brought me to your Szechuan Sauce video and since i'm a huge fan of Rick and Morty i thought "Hey, let's try this!". And with the help of your video i managed to make a f*cking great sauce! So i looked further into your channel and saw a huge ton of stuff that i wanted to cook. Now i watched all of your videos, made a list with stuff i want to cook, already started to work through that list and now i really have fun cooking! You managed to transform a 17 year old who barely can cook spaghetti into a still 17 year old who started to learn cooking, can cook some really good meals, has a lot of fun doing it and now has a new hobby! And i really want to thank you for that! Keep up your amazing work!
Xenorio your iq must be near the 200
that's great that you're learning to cook! Keep it up, it's a very valuable skill to have!
I am honestly in the same boat. I am trying to learn to cook, and Babish has been a good mentor. Btw, the pasta dish from the movie Chef was really good and easy to make. I'd recommend adding some chicken or shrimp.
Arad Seyed
What does my iq have to do with this?
Jacob Rippey
I already have that on my list but your idea to throw some chicken in is actually pretty good! I might do that :)
(But i won't do it with shrimp because i hate shrimp)
Did you get a new mic or something? This video sounds extra crisp
I don't know why but i read that as a new microwave so i was confused there for a second.
Thanks. Good explanation. God bless
I have some tomato sauce on the stove right now, but I used half fresh tomatoes and half tomato puree, because that's what I had. I peeled the fresh tomatoes by scoreing and blanching them like you showed in the "tomate salamblique" video. I also added a finely chopped carrot. I hope it turns out well.
This channel really inspires me to cook more proper food myself, but I'm too lazy and it's not that easy to cook only for one person, because I easily end up making too much, or I always end up with lots of leftover ingreedients...
Do you find more time for yourself and cooking these days?
Hello babish :) my name is noam and im currently saving up money to be able to learn how to cook in a proper school, ive also been looking for a good place to learn the basics to save myself some time and i think this seires is going to hit just the spot. so thank you so much.
Klinger Noam buy his book! Worth it!
Klinger Noam it helps support sll of the free content he puts out for the fans
Hey man, name's Jack. Coincidentally I am a Saucier at a high end restaurant in Texas. I never went to culinary school. The best advice I can give you is to grab some good cookbooks that explain the process they go through and start trying complicated recipes. Do stuff that you look at and say "That seems difficult/impossible/too hard". Some great books I would recommend you start with are 'Larousse Gastronomique' and 'French Provincial Cooking'. Gastronomique is a MASSIVE reference that is the result of hundreds of years of culinary study. It contains a ridiculous amount of recipes, explains exactly what goes into them and how, and has a culinary dictionary within in case you get hung up on something. FPC is just a really well written french cookbook that is an absolutely fantastic read and really throws you into the shoes of someone who is obsessed with fragrant wines and subtler aromas and does a wonderful job of getting you excited about cooking.
Hey Man!
Love you stuff, but your color is off between cameras. Its a quick fix, for a great result.
Keep up the good work!
Olivier Sarrailh I thought that mango looked really green
Thank you dude for donating some of your time to help people in the kitchen
Best beshamel for lasange is similar to this, though it's more like:
butter and flour
milk
some salt, black pepper, and a healthy dose of nutmeg (enough to taste it)
once it starts to thicken, add fresh mozarella
My red sauce came out great. I let the meat balls you showed us how to make in the King of the hill episode soak in their for an hour too. Everything came out so good! Thank you!
Of course, never get lost in the sauce, young ones.
🙏
This is amazing. Exactly what I needed to see to help take my cooking up a notch.
The “Binging” part of the name is getting to me..
I’ve been watching for hours
Can you do a basics episode going over all of the different terminology like "saute" for absolute beginners?
James Farmstone good idea but below the level he teaches at. I'd recommend Google, you'll find a definition for any culinary term in half a second
And just to answer the question, sautéing is just cooking something quickly in a small amount of fat (usually oil or butter).
So I think this video is good, but it only recaps a lot of the basics. If you want to learn all the basics in detail and exactly what everything means, I highly recommend watching Jamie Oliver's cooking tutorial. It's how I learned to cook and it was much much more fun than reading stuff online. Once you get the hang of the techniques, start making basic recipes and then move to more and more advanced recipes. For basic ones I recommend Jamie Oliver's recipes, and for advanced ones I'd recommend Gordon Ramsay.
Plumokin To be fair this is on sauces, not all the basics. I imagine that as more episodes come out it will be made clearer.
James Farmstone this idea😍✔
I'm loving this new series!
I concur.
Love making salsa, roasting the elements also taste good
Dude, I want to see bwb with Gordon doing usual things. Your detail is impecable and both of your details might just make the best home dish possible. I believe in you!!!
Sawyer I’ve been commenting the same thing for years
Thank you so much for coming to UTD tonight and cooking up some of Bob's burgers! Everything smelled incredible and you had me cracking up the whole time! The moment you threw the cilantro off the stage while yelling "get that shit outta here" was exceptionally HILARIOUS. It was such an honor to hear you speak and share personal things with your fans. Much love!
was it recorded? :D
Nejc Novak It was sort of a private event with a no camera/flash rule, but there were professional cameras recording close ups of the food so I'm not sure! I would check with the UTD SUAAB organization!
Thanks!
One time I was chopping up chili pepper, onions and garlic without gloves... Afterwards I rubbed my eyes
Afterwards I cried
I did the exact thing, and it was Indian pepper
Great video! So much useful information, easy to follow and retain nuggets of information. Thank you, BWB!
For chopping cloves of garlic, I find smashing it with a big can of tomatoes (or something similar) also works pretty well.
Why don't you do a vid on all mothersauces and their most common transformations
I hope you end up putting out your own utensil line. I already have a copy of your book. Keep it up.
everything tastes good with cilantro plus garlic its magic
Mad respect for using "gravy" in your video. I now need to try to add butter to my grandmothers gravy recipe.