I started doing something similar with my chicken soup a couple of years ago (big improvement). I sear the chicken breasts (skin on) along with all the other chicken parts. Once I add liquid, I only cook the breast for 20-ish minutes (not quite cooked through), then remove. I finish the soup and add the shredded white meat back in to finish. 😋 I might have learned this from you guys.
Me too. I sear or brown my chicken first to intensify flavour. The fond is liquid gold for sweating down my onions. Ingredients play a role but the other half of creating a winning dish is from the technique and methods to amplify flavour through these extra steps.
I almost never make chicken soup without roasting a chicken first. Sometimes I will even strip off the meat for one dinner (must make gravy) and roast the bones with more veggies then make the broth.
Why not place a steamer basket in the pot with the salt pork and fish? You won't risk leaving any fish behind, and don't have to worry about it breaking up and falling back in - then just return the salt pork to the pot when adding the potatos.
The salad looks delicious. I think you could prep lots of the components and build different versions over many days. All the colors and textures really makes me want it now!
Are the Japanese knives single bevel or double beveled? Different options? Which is preferred? Beveled different for right or left handed nature? If recommending them then the info should be provided.
6:19 eek was that a tiny fish bone sticking up near the middle right side? did you have to be careful consuming the soup by feeling with your lips if there were any thin needle bones? white bones in white fish...scary! i wonder how mcdonalds makes their filet-o-fish consistently without bones...i've never thought about going slowly when eating one of those since it's never had any in my experience...though i guess there's always a first time... also do you leave the cubes of pork in there? are they just there to lend flavor or do you eat it? they seemed pretty big chunks...
I know it's not coordinated but three of the cooking channels I'm subscribed to have done chowder in the last couple days, thankfully you are doing real chowder, not that nasty tomato stuff from further south.
Tilapia is farmed fresh water raised fish that should be avoided for a number of reasons, suggest, halibut, grouper, sea bass, or other non-oily mild flavored fish. Preferably with large flaked fleshed flesh. 😊“Texture is the conductor of flavor” quote from one of my favorite Chefs.
One question (so people fasting during Lent or don't consume pork, like Jewish and Muslim people, can make this too), how do you get the flavor of bacon for this recipe without using bacon?
Doesn’t taste like pork but adds a nice umami flavor: caramelized mushrooms. Brown mushrooms or wild, shiitake, portobello, cooked low and slow. Add a little soy sauce or Worcestershire at the end. It’s a flavor bomb. And vegetarian. It’s an extra step, yet well worth it.
I don’t understand this video. The chowder clearly has bacon on top of it in the picture, but there’s no bacon to be found in the recipe when you watch the video. Also, I would agree that most of the chowders I’ve had a New England are gloppy, thick messes. But I would think it would want to have a little bit more body than what I see here.this is like the consistency of Tom Yum soup
Love this channel…..but I do have to say that chowder isn’t chowder…..way to thin….chower needs to be thick and have dairy added….without both you have soup not chowder
You make it richer if you want, but this is my go-to fish chowder. The broth is deeply flavored and they’re right that the fish flavor really comes through.
That so called chowder doesn't look like anything I'd attempt to eat. I wouldn't even call it a soup. ATK is starting to run its course and their not able to retain people's interest as much.
It is New England Clam Chowder. It makes me wonder what you eat if you don’t consider soup “soup!” And ATK is doing just fine holding people’s interest.
That’s literally how Fish Chowder looks though. Have you ever had Fish Chowder before, because the consistency is pretty…consistent with other fish chowders. I’m guessing you haven’t.
@sergel02 I have and it's not been that nasty. Again there's no body to that so called chowder (aka slop). I wouldn't even feed that to pigs. BTW atk doesn't know everything about cooking. I know several think they do.
I started doing something similar with my chicken soup a couple of years ago (big improvement). I sear the chicken breasts (skin on) along with all the other chicken parts. Once I add liquid, I only cook the breast for 20-ish minutes (not quite cooked through), then remove. I finish the soup and add the shredded white meat back in to finish. 😋
I might have learned this from you guys.
I brown meat first, too. I've done this for 40 years. Makes the final product taste much better. Besides, boiled meat has little flavor.
Me too. I sear or brown my chicken first to intensify flavour. The fond is liquid gold for sweating down my onions.
Ingredients play a role but the other half of creating a winning dish is from the technique and methods to amplify flavour through these extra steps.
I almost never make chicken soup without roasting a chicken first. Sometimes I will even strip off the meat for one dinner (must make gravy) and roast the bones with more veggies then make the broth.
Why not place a steamer basket in the pot with the salt pork and fish? You won't risk leaving any fish behind, and don't have to worry about it breaking up and falling back in - then just return the salt pork to the pot when adding the potatos.
❤❤wow complimenti ottima idea 👍 saluti a tutti voi dall Italia 🇮🇹 ❤❤
The salad looks delicious. I think you could prep lots of the components and build different versions over many days. All the colors and textures really makes me want it now!
Good day to all.
🔥🔥🔥🔥🔥🔥🔥🔥
Tiny Tools for Leprechauns!
😂😂
Great info 😁
Thank you!
Tasting History with Max Miller will teach you how to make old school hard tack and give you a laugh, too!
Ha! It cracks me up every time he references hardtack then cuts to that few seconds of him clacking them together.
@@g54b95I so wanted to see and hear the Tap Tap😅
Clack clack
That salad looks absolutely delicious!
I love fish soups
I use Boston Spice chowder recipe and their Revolutionary Clam Chowdah spice blend
Are the Japanese knives single bevel or double beveled? Different options? Which is preferred? Beveled different for right or left handed nature? If recommending them then the info should be provided.
Please please write a book for low glycemic index meals!
Why the reupload? I saw this years ago
6:19 eek was that a tiny fish bone sticking up near the middle right side? did you have to be careful consuming the soup by feeling with your lips if there were any thin needle bones? white bones in white fish...scary! i wonder how mcdonalds makes their filet-o-fish consistently without bones...i've never thought about going slowly when eating one of those since it's never had any in my experience...though i guess there's always a first time...
also do you leave the cubes of pork in there? are they just there to lend flavor or do you eat it? they seemed pretty big chunks...
I know it's not coordinated but three of the cooking channels I'm subscribed to have done chowder in the last couple days, thankfully you are doing real chowder, not that nasty tomato stuff from further south.
I like thick chowder.
❤❤❤❤❤❤❤
I am not a cod fan. What else can I use other than clams (which I love)? Will this work with 2% milk?
Haddock is a good replacement. Tilapia for a more mild tasting fish. Pollock for a strong tasting fish. 2% milk will work fine.
Tilapia is farmed fresh water raised fish that should be avoided for a number of reasons, suggest, halibut, grouper, sea bass, or other non-oily mild flavored fish. Preferably with large flaked fleshed flesh. 😊“Texture is the conductor of flavor” quote from one of my favorite Chefs.
The broth is already so thin in this version it will be completely transparent with 2% milk, but you do you!
One question (so people fasting during Lent or don't consume pork, like Jewish and Muslim people, can make this too), how do you get the flavor of bacon for this recipe without using bacon?
Doesn’t taste like pork but adds a nice umami flavor: caramelized mushrooms. Brown mushrooms or wild, shiitake, portobello, cooked low and slow. Add a little soy sauce or Worcestershire at the end. It’s a flavor bomb. And vegetarian. It’s an extra step, yet well worth it.
Bac-o-bits are vegan, nut they might not be a good substitute.
You could try a drop of liquid smoke
Bacon flavored tempeh. Totally vegan with all clean ingredients. Absolutely delicious. Find at health food stores or better supermarkets.
Maybe use turkey bacon ?
THE CROWDER LOOKS SO TASTEY.
As a kid in N. Attleboro, and being half Swedish in the 80s - fish was regularly on the plate. Nightmare - eat everything on your plate.
Make sure that fish is cooked thoroughly. You can get a nasty tapeworm from fish.
Loved the knife but $70 still too steep for my retired person's budget.
These are also known as Dexter Russell knives- Ka Tom in California is the supply place I've ordered from.
Please stop banging the spoon on the pot each time you add an ingredient. 😊
5! ;)
I don’t understand this video. The chowder clearly has bacon on top of it in the picture, but there’s no bacon to be found in the recipe when you watch the video. Also, I would agree that most of the chowders I’ve had a New England are gloppy, thick messes. But I would think it would want to have a little bit more body than what I see here.this is like the consistency of Tom Yum soup
Love this channel…..but I do have to say that chowder isn’t chowder…..way to thin….chower needs to be thick and have dairy added….without both you have soup not chowder
Do you have any recipes for the carnivore diet solution?
Recycled electrons……..
That's not the chowder in the thumbnail
Come on, put the word in Google translate to learn how to pronounce ’nakiri’. Or at least pretend it’s Spanish. 🙄
Sorry, love you guys but that chowder recipe was weak
You could always use heavy whipping cream instead of milk, if you think it's too weak. 🕊️
It did look a bit watery
You make it richer if you want, but this is my go-to fish chowder. The broth is deeply flavored and they’re right that the fish flavor really comes through.
Weak how? Because you can't stand your spoon up in it? Stating your opinion without any elaboration - that's weak.
This is too futsie.
That so called chowder doesn't look like anything I'd attempt to eat. I wouldn't even call it a soup. ATK is starting to run its course and their not able to retain people's interest as much.
It is New England Clam Chowder. It makes me wonder what you eat if you don’t consider soup “soup!” And ATK is doing just fine holding people’s interest.
@QueenOfTheNorth65 that's nothing like a chowder I've ever ate. It has no body to it. It's just a runny sloppy mess.
Im drunk. I wouldn't' eat that🎉.
That’s literally how Fish Chowder looks though. Have you ever had Fish Chowder before, because the consistency is pretty…consistent with other fish chowders. I’m guessing you haven’t.
@sergel02 I have and it's not been that nasty. Again there's no body to that so called chowder (aka slop). I wouldn't even feed that to pigs. BTW atk doesn't know everything about cooking. I know several think they do.