This is a great video. Usually when I see Hell's Kitchen in the title of something I expect entertainment and not much else, but this video has some real meat on the bones
Bro, that butter stick is bigger than your fist. I bent over laughing at you saying "we dont always use a lot of butter" when your stick if butter is two of mine. Edit: his stick of butter is 4 sticks of butter from my fridge (its *ONE POUND OF BUTTER*) 16 oz, where your normal stick is 4oz.
For sure! Long story short - Garum is a sauce! It's the process of breaking down proteins into their constituents and their amino acids, more specifically. The oldest being fish sauce. Ancient Romans used to use oily fish, salt them, and leave them in barrels in the sun for weeks or months at a time until they break down. More recently, we've begun working with koji (mold) as our speedy processor. Koji has a few fantastic qualities, one of them being protease, same thing that processes foods in your own body. We basically add koji to a protein + salt + water and cook it at a high temp for a period of time. Eventually, it will break that protein down into delicious amino acids. So, in this video, basically wagyu soy sauce. ... i guess that wasn't a short story. But it's amazing how it works!
how do you have so few subscribers?! your videos are so good, you'll definitely take off some time soon. i'll definitely be using some of these tips, especially the one about vinegars.
Vinegars are super important! Even if it's only lemon or lime. I love using fruit vinegars in my cooking when relevant. Thank you! New vids will be up soon!
Please remember me as your 33rd subscriber and gimme a shout when you take off
This is a great video. Usually when I see Hell's Kitchen in the title of something I expect entertainment and not much else, but this video has some real meat on the bones
Bro, that butter stick is bigger than your fist. I bent over laughing at you saying "we dont always use a lot of butter" when your stick if butter is two of mine.
Edit: his stick of butter is 4 sticks of butter from my fridge (its *ONE POUND OF BUTTER*) 16 oz, where your normal stick is 4oz.
We actually get cases of 36#. As much as we go through, i would really hate to unwrap all those tiny sticks of butter!
he means acidity in dishes.. you can use vinegars, lemon, yogurts blah blah blah... think asian find balance in all dish
Definitely need balance!
Brother, please explain what a garam is, thanks for the info, me and the boys will be using vinegar more around the webber
For sure! Long story short - Garum is a sauce! It's the process of breaking down proteins into their constituents and their amino acids, more specifically. The oldest being fish sauce. Ancient Romans used to use oily fish, salt them, and leave them in barrels in the sun for weeks or months at a time until they break down. More recently, we've begun working with koji (mold) as our speedy processor. Koji has a few fantastic qualities, one of them being protease, same thing that processes foods in your own body. We basically add koji to a protein + salt + water and cook it at a high temp for a period of time. Eventually, it will break that protein down into delicious amino acids. So, in this video, basically wagyu soy sauce.
... i guess that wasn't a short story. But it's amazing how it works!
how do you have so few subscribers?! your videos are so good, you'll definitely take off some time soon. i'll definitely be using some of these tips, especially the one about vinegars.
Vinegars are super important! Even if it's only lemon or lime. I love using fruit vinegars in my cooking when relevant.
Thank you! New vids will be up soon!
You need to work on the audio for the video.
Will do! Thank you for the heads up!