It's really frustrating when Kenji's recipes require us to have special equipment, especially for something as simple as chicken noodle soup. I don't know if it's worth buying a piano just to make soup at home.
Hi Kenji, in Poland we put a half of an onion directly on a stove burner until it's almost completely burnt on a side and then put it into the pot with other ingredients. It gives a broth a kinda smokey flavor and it's a must for our chicken soup.
My Italian mom did this and it's fabulous....putting some shaved parmesan at the bottom of the soup bowl, then adding the hot soup on top.....to die for.
hey Kenji! A great trick for skimming is to use a mini fine mesh sieve if you have one, the scum clumps in large enough piece to stay stuck and I find it a little bit easier than with a laddle
I can barely imagine the pressures of being a chef/family person/innovator during this pandemic. I’ve looked forward to your videos and I’ve now reread your book!!!! Thank you thank you for making my pandemic year worthwhile- and I feel more connected through cooking.
this is astonighingly good. as a slight adjustment, I very lightly fried the chicken first. just wipe a tiny amount of olive oil directly onto room temperature dry chicken, then face skin down on medium heat to the point skin turns to amber, not crispy, dark or anything like that. this melts and caramalises the fat a touch and makes a huge difference to the chickeny flavour. this technique i picked up from a coq au vin recipe...
It's a fairly simple comment to make, but I'm so glad that you are learning piano along to a metronome! It makes a world of difference in learning musicians. Practice sounded great, Kenji! The video was excellent as well.
So happy to see Jamón peek his face out from underneath the table!! I hadn’t seen him in the last few videos and was worried about him! They both are usually so dependable on showing up at the end when there is a treat to be had.
I'd love to see you go down the consommé route in one of your episodes. Fascinated by your description of draining everything (which seems like a waste) and scrubbing the chicken. Thanks for the great videos!
Well, you only drain the water, and just after it first comes to a boil, the chicken will not have given up much flavor to that water yet. For the stocks I make, both professionally and at home, absolute clarity is not an important factor, so I almost never do that extra step.Except when I’m cooking up a big batch of corned beef for St. Patricks Day in the 60 gallon kettle at work.
It’s a pretty common practice, especially for beef and pork bones. There can be a surprising amount of scum! For Vietnamese pho soup, for example, clarity is extremely important, so scrubbing the bones or roasting them to rid the scum is a must! (Though scrubbing seems to be more traditional then roasting for pho)
This video could not come on a better day or at a better time. I can’t believe this was posted 30 seconds ago. So thankful. Edit: adding that it was just really stormy weather after a long day/night of working so homemade chicken noodle soup with a good movie felt like the perfect thing.
@@aidster77 hey this is a sweet comment. I’m okay, probably just working a little too hard and forgetting to take breaks. Thanks for checking in and have a good weekend.
I’ll be honest, all the chopping was my favorite part. ;) Oh, and your photo. That was actually my favorite part. I had to rewind twice and pause the second time. Your food photography game is so strong, yet so casual. I’m impressed.
Thanks Chef 🤙🤙 I learned many years ago to debone cooked chicken with two spoons instead of forks. Tablespoons. On a whole chicken. It doesn’t tear the meat apart and works well. I’m a fan Kenji. 🤙🤙
Whenever i make chicken soup I always fry the chicken skins on medium/low heat until they are super crispy rather then throw them away. I then crumble them and sprinkle it on top as a garnish and chicken seasoning.
most popular soup in Poland is "Rosól" which translates to chicken soup and the "law" says cook meat for 2h -> take "the bad stuff out"(skim, scum?) -> add vegies and herbs -> cook for another 2h -> remove stuff like onion and parsley root, pretty much leave carrots large chopped. All coocked verly slowly so the liquid is transparent and yellow (leave the onion skin). So my question is, have you tried doing your chicken soup this way? Trying to find out if im doing something just because we do it this way here or it actually matters, how many other chicken recipies have you tried before you sattled down for this one?. Also i add more meat, turkey neck, heart and stomach (chicken or turkey) + some beef and burned onion. For sure i will try yout version to check the difference :). What size is that le creuset?
I kinda want to combine this with some tempered egg and lemon to give some Agvolemono twist. It’s definitely not the traditional way to do it but I just feel like it would be so rich.
I find your videos very calming. I don't know if it's the good food or your voice. But... Yeah, I like what your doing here Kenji. I'm kind of new, found you about a month ago or something like that. Nice stuff.
Kenji, my friend, I super suggest trying turmeric and dry hard apple cider in your next chicken noodle soup. They produce such a beautiful unique flavor with the other ingredients you've included
The turmeric is also great when using that old timer chicken recipe to fight colds. Turmeric is not proven to work for everyone. Your responses to turmeric and the curcumin it contains may vary. I personally have noticed benefits - especially when my limbs or lungs get inflamed. Excellent suggest @marlesimms
For chicken noodle soup, in my family, we do almost everything the same, except no onion and we fry the veggies a bit in the pot before water. I found that frying/burning them in the pot before adding water adds depth to the flavour.
I LOVE putting egg noodles in my homemade chicken noodles soup, I think it adds a good texture but it's also great for adding noodles in leftover stock because they cook so quickly. But like you said, it's all preference! PS - You crushed that piano riff!!
Kenji, when you skim the stock (7:27), I highly recommend one of those Asian-style ultra fine mesh skimmers. Those remove the foam but don't waste any of the stock. It is wasteful of stock to skim away too much of the stock with the foam, especially if you're going to this much trouble to make a stock.
I watched your video for some ideas on how to improve my chicken and dumplings. I didn't see much that was new to me, mostly I just feel vindicated for my existing choices I've never added olive oil, and I tend to go thyme and rosemary rather than parsley. One thing I like to do that I'd consider an improvement, I like to make a strong herb tea and cook the pasta in that. I use less water when boiling, as little as I can manage, then I season the soup with some of the super starchy herb tea - gives a bit more flavor dynamic and a lot of body to the soup.
It's pretty crazy to me that I've spent a lot of the past year watching Kenji's videos, and during that time I started making my own chicken noodle soup, even though I didn't have this video or recipe, from picking up a lot of what he talks about and shows in other videos, my soup is pretty much this same recipe in the video. I've stopped adding noodles though, I prefer pouring it over rice.
That's a solid technique! I also don't add the pasta to my chicken noodle soup at first with a big batch. I instead bring single serving amounts back up to temp and use that heating process to cook the noodles, mainly because if you overcook the noodles before chilling the soup then by the time you reheat it, the noodles don't have any texture at all.
@@banoctopus I know this is late, but my solution for this is to strain out the solids and store the solids and the broth separately in the fridge! That way your potatoes and pasta stay intact and your crunchy vegetables stay crunchy. It also works really well for meal prep if you freeze the solids in a bug ziplock bag and the liquid in ice cube trays! That way you can grab a couple ice cubes and a bunch of solids and heat up exactly as many servings as you want
I just found your site thanks to Brian Lagerstrom recommending. I love the way you cook, very real and full of important information that helps me learn. Thank u
Funny story, when my Vietnamese girlfriend invited me over to meet her family for the first time, she told me that they were making chicken noodle soup. I said yes, but in the back of my mind I was kinda disappointed because I was thinking it would be like Campbell's chicken noodle soup. It turns out they were making chicken broth pho and it was delicious. Turned out to be a great misunderstanding. 😂
Oh man, that sounds like my mum too, I’d bring friends home and she’d make such complicated dishes. We Vietnamese prize treating our guests to the very best 🥰
I couldn’t stop thinking about hoy you used the dish you had your raw chicken in for everything and touched it and aaaargh!! But otherwise insane good recipe! And you left the left burner on but maybe intended?
Cheers Kenji. Your uploads have been a big part of me getting through the last year - and having something to show for it with some helpful cooking skills and knowledge
Love your videos, Kenji! Was wondering: what's the last thing you really messed up cooking? Do you even make mistakes anymore, haha? Would you consider making a video showing how to "recover" from common kitchen errors?
Have you ever tried adding truffle sauce into chicken noodle soup? It adds a new spin to soups and they are decently priced at Costco when bought in bulk
I "yay"-ed out loud when he poked his nose out. It's weird how viewers can get attached to UA-cam dogs & worry when we haven't seen them, but it's definitely a thing.
Hey Kenji; I’ve been making homemade stocks and soups for years, and I’m curious - is it possible to overcook your carcasses? Frequently, I’ll start exactly the same, but then I might even pick the chicken and throw the bones back in to cook longer. Is there a point at which you’ve extracted all the flavor and collagen and are just overcooking? Your beef stew recipe made me want to ask this - the “old granny” knowledge of “boil it all day” ran strong in my family.
Kenji didn’t answer, but I will. Yes, you can overcook the carcasses, but sometimes I do this if I want a really deep stock, and then I just use other pieces of cooked chicken to put in the finished soup. Your idea of picking off the chicken and putting the bones back in is fine, I’ve done that. if I’m going to leave carcasses into overcook are usually just leave the backs and wing tips, and sometimes if I can find feet, I will use those too, because they add extra nice gelatinous collagen into the mix. I also leave in legs because I don’t care much for them. But thighs and breasts definitely are better IMO for the actual finished soup. Another thing I do is roasted stock with tomato paste, see chef jean Pierre video for that.
If you dont like to eat chunks of cooked carrots like myself, grate them into recipes that call for them. You wont have any cooked carrot chunks to eat and it will still add to the flavor.
I’ve never had a chicken noodle soup that had enough cayenne pepper by default. It’s so crucial to the essence of the dish. No matter your spin on it... and I’ve had a lot of people’s editions - cayenne pepper is a must.
am I crazy or did you put the finishing veggies directly onto the platter that had the raw chicken on it? and then used it again later? was there a cleaning step you didn't include?
I know you’re just cooking at home and you want anyone to be able to follow along, but I would absolutely want to watch you prepare an entire meal as if you actually were working at high class restaurant with strict standards. I want to see meticulous prep and careful cooking so I can really see the contrast compared to laid back cooking. I think it would be really interesting to see.
Yeah, I also think it would be fun to see some showstoppers cooked as if in a high end restaurant. But I guess since he's just cooking for his family, it's not really the vibe he's going for with the channel.
4:55 I'm made happy by the fact that Kenji pitched the carrot skins into his developing stock instead of into (what I am assuming is) his compost bucket.
Haha I felt the same. I rarely throw any foodstuff in the trash. Sometimes I have to decide whether to feed my compost, or freeze it for stock. That's what good cooks do 😊
Fun fact, this sort of thing is common and sometimes google will accidentally be listening to your conversation because some device thought you said "hey google"
There is no way. I made Chicken Noodle soup for my first time last week for a sick friend. I guess they should've waited a week to get sick. Am excited to try this next time!!
What’s your favorite Chinese supermarket here in Seattle so far? My favorite place to get stuff like the oft-discarded chicken parts is a Vietnamese place called Lam’s Seafood.
Hey kenji, Pete here from Bristol UK. Your videos have changed everything about my cooking. Off topic but, what's a good homemade alternative to canned adobo chillies as it's hard to find in the UK. XX
Hi Pete, I'm not Kenji but I also live in the UK. You can get chipotles in adobo online from mexgrocer and souschef.co.uk for reasonable prices. I tend to stock up on them, masa harina, and dried chilies once every few months with a delivery.
If you ever have a chance, try using Lovage as a herb for soups and broths, it is simply amazing! It's a bit old fashioned and rare, but damn does it work :)
I already have. Even my mother, who is a nurse, refuses to have experimental toxins injected into her body. A friend of mine who works in the ER at the same hospital as my mom refuses the toxins as well. But good luck to you. Baa baa🐑🐑🐑🐑🐑🐑🐑🐑🐑🐑🐑👌
I've tried making juiced stocks before. As Chris Young pointed out in Hoffman's video, the flavors you get are completely different (and I personally think not as versatile) as traditionally made stocks in which cells don't burst until after enzymes are already destroyed. Alliums in particular get a drastically different and more pungent flavor when juiced. I also think his point about efficiency/food waste is not as obvious as he suggests it is because a) juicing requires energy b) juicers are difficult to clean and require a lot of water to clean (in my experience) c) straining particulate matter out of juiced vegetables through a single-use filter (or a reusable filter that takes time and water to clean) is a lot slower and more wasteful than pouring chopped vegetables through a fine mesh strainer and, most importantly, d) my time is very valuable to me, and making stock is useful mainly because it takes very little effort to chuck to roughly chopped vegetables into a pot. As for the food waste, I typically feed the boiled carrots and celery to the dogs (I discard the onions, unless I happen to be making something like a salsa or specific soup in which the simmered onion flavor would work well), so I don't find it particularly wasteful. Stock ingredients (onions, carrots, celery) are also food that require relatively few resources to produce, and can be stored and shipped densely with minimal refrigeration or other energy costs like a lot of other fresh produce requires. All in all, I think it's a neat and very thoughtful experiment (no surprise coming from Hoffman!) but I don't think it has very widespread culinary application.
About the pasta…the first time I made chicken noodle soup, I put uncooked egg noodles in the soup and the noodles absorbed most of the water and I wound up with something akin to noodles and gravy. Which was still delicious, but definitely not chicken noodle soup. So now I cook the noodle separately, but you didn’t. So what did I do wrong, because uncooked noodles clearly worked for you….
It's really frustrating when Kenji's recipes require us to have special equipment, especially for something as simple as chicken noodle soup. I don't know if it's worth buying a piano just to make soup at home.
Haha
They had us the first half, I'm not gonna lie, they had us.
@@bruellwitz they really did
Exactly, like wtf, I can’t afFord that
I didn't even see that coming! Well done and thanks for the laugh! :)
Hi Kenji, in Poland we put a half of an onion directly on a stove burner until it's almost completely burnt on a side and then put it into the pot with other ingredients. It gives a broth a kinda smokey flavor and it's a must for our chicken soup.
Very true, I can't imagine "rosół" without it. :)
Interesting; no one I knew back from the Kresy did that.
I think the fact that we use celery root is even more important to "rosół" flavour :)
@@kqpa93 for people who don’t know what celery root is it’s also called celeriac, very good for soups
Interesting, I haven’t seen this before, I wonder if it’s a regional thing? My family is not far from Poznań
Hi. Bye.
Bye. Hi.
"Slowly bring it up to a boil"
Finally, my electric stove's moment to shine
hehe
haha, briliant :D recently moved into a place with electric and my quisine is now very "soup and 3-hour-sauces" oriented
LOL
😄
my electric stove is a heat demon that I barely ever go above medium low lol
This is a formal petition to have musical intermissions in all videos.
Seconded.
The musical interlude we didn't deserve! Thank you Kenji!
It's like Chicken Noodle Soup for the Soul! :D
@@axelicious482 Visual ASMR
My Italian mom did this and it's fabulous....putting some shaved parmesan at the bottom of the soup bowl, then adding the hot soup on top.....to die for.
Using the remnants of a Parmesan rind in your stock is not a terrible thing, either.
Kenji single handily keeps me sane by uploading thank you Kenji
I want a video of Kenji washing dishes. Also, going shopping.
hey Kenji! A great trick for skimming is to use a mini fine mesh sieve if you have one, the scum clumps in large enough piece to stay stuck and I find it a little bit easier than with a laddle
Bingo! I use half of a small fine mesh tea strainer just for that purpose.
Shabu and Jamón have to be two of the best fed dogs in America
I can barely imagine the pressures of being a chef/family person/innovator during this pandemic. I’ve looked forward to your videos and I’ve now reread your book!!!! Thank you thank you for making my pandemic year worthwhile- and I feel more connected through cooking.
this is astonighingly good. as a slight adjustment, I very lightly fried the chicken first. just wipe a tiny amount of olive oil directly onto room temperature dry chicken, then face skin down on medium heat to the point skin turns to amber, not crispy, dark or anything like that. this melts and caramalises the fat a touch and makes a huge difference to the chickeny flavour. this technique i picked up from a coq au vin recipe...
Him struggling with the onion peel at 2:36 and then deciding it’s not worth the time is the most relatable thing i’ve ever seen.
It's a fairly simple comment to make, but I'm so glad that you are learning piano along to a metronome! It makes a world of difference in learning musicians. Practice sounded great, Kenji! The video was excellent as well.
So happy to see Jamón peek his face out from underneath the table!! I hadn’t seen him in the last few videos and was worried about him! They both are usually so dependable on showing up at the end when there is a treat to be had.
Cutting the carrots and celery into thinner strips before chopping is so genius! Definitely will start doing that.
Kenji, studying piano and watching Rick Beato videos! Music and cooking for me share so much, glad to see I'm not alone.
love how your dogs always turn up at the end to help with the taste test
I'd love to see you go down the consommé route in one of your episodes. Fascinated by your description of draining everything (which seems like a waste) and scrubbing the chicken. Thanks for the great videos!
Well, you only drain the water, and just after it first comes to a boil, the chicken will not have given up much flavor to that water yet. For the stocks I make, both professionally and at home, absolute clarity is not an important factor, so I almost never do that extra step.Except when I’m cooking up a big batch of corned beef for St. Patricks Day in the 60 gallon kettle at work.
It’s a pretty common practice, especially for beef and pork bones. There can be a surprising amount of scum! For Vietnamese pho soup, for example, clarity is extremely important, so scrubbing the bones or roasting them to rid the scum is a must! (Though scrubbing seems to be more traditional then roasting for pho)
This video could not come on a better day or at a better time. I can’t believe this was posted 30 seconds ago. So thankful.
Edit: adding that it was just really stormy weather after a long day/night of working so homemade chicken noodle soup with a good movie felt like the perfect thing.
hope you're okay bro
how high?
@@aidster77 hey this is a sweet comment. I’m okay, probably just working a little too hard and forgetting to take breaks. Thanks for checking in and have a good weekend.
I’ll be honest, all the chopping was my favorite part. ;)
Oh, and your photo. That was actually my favorite part. I had to rewind twice and pause the second time. Your food photography game is so strong, yet so casual. I’m impressed.
Thanks Chef 🤙🤙
I learned many years ago to debone cooked chicken with two spoons instead of forks. Tablespoons. On a whole chicken. It doesn’t tear the meat apart and works well. I’m a fan Kenji. 🤙🤙
I like adding a little bit of ginger to my chicken noodle soup. Adds another light layer of complexity that I enjoy.
I like a bit of fresh ginger and half a lemon (skin and all) thrown in at the beginning when I'm making my stock.
Bless you for sharing an appreciation for canned chicken & stars. It's still an occasional comfort food for me. I feel validated.
Whenever i make chicken soup I always fry the chicken skins on medium/low heat until they are super crispy rather then throw them away. I then crumble them and sprinkle it on top as a garnish and chicken seasoning.
I still come back to this recipe years later. It's perfect ❤
most popular soup in Poland is "Rosól" which translates to chicken soup and the "law" says cook meat for 2h -> take "the bad stuff out"(skim, scum?) -> add vegies and herbs -> cook for another 2h -> remove stuff like onion and parsley root, pretty much leave carrots large chopped. All coocked verly slowly so the liquid is transparent and yellow (leave the onion skin). So my question is, have you tried doing your chicken soup this way? Trying to find out if im doing something just because we do it this way here or it actually matters, how many other chicken recipies have you tried before you sattled down for this one?. Also i add more meat, turkey neck, heart and stomach (chicken or turkey) + some beef and burned onion. For sure i will try yout version to check the difference :). What size is that le creuset?
when i boil chicken for soup i like to remove it and then render it til crispy. then you chop it and use it as a topping for the soup! its incredible
I kinda want to combine this with some tempered egg and lemon to give some Agvolemono twist. It’s definitely not the traditional way to do it but I just feel like it would be so rich.
oh yeah, I love that stuff.
@@yaseminaksoy1680 not really at all. It affects texture more than taste.
I’m making a stock right now with some lemongrass and a little cilantro because I wanted that lemony taste as well, I’ll update when it’s done
@@Hashquatch still cooking?
@@abbasnadiri3031 not quite done yet
After watching a bunch of your videos, I must say, I am in love with the amount of black pepper you use in everything. 10/10 the best seasoning!
You’re a good guy, Mr. Lopez-Alt. Enough people like you and the world would be a a warmer, more considerate place.
I find your videos very calming. I don't know if it's the good food or your voice. But... Yeah, I like what your doing here Kenji. I'm kind of new, found you about a month ago or something like that. Nice stuff.
I agree. If my mind is going a mile a minute, I will turn on Kenji even if I have to watch one I have already seen. Cheap and enjoyable therapy.
I'm a simple man, if Kenji uploads video I stop what I'm doing and watch it.
Very original my dude
I'm not one to point out stale memes, but for gods sake, PLEASE stop using this stupid sentence.
"Im a simple dude, I see an opportunity to use a recycled comment to generate likes, I post"
Kenji, my friend, I super suggest trying turmeric and dry hard apple cider in your next chicken noodle soup. They produce such a beautiful unique flavor with the other ingredients you've included
The turmeric is also great when using that old timer chicken recipe to fight colds. Turmeric is not proven to work for everyone. Your responses to turmeric and the curcumin it contains may vary. I personally have noticed benefits - especially when my limbs or lungs get inflamed. Excellent suggest @marlesimms
For chicken noodle soup, in my family, we do almost everything the same, except no onion and we fry the veggies a bit in the pot before water. I found that frying/burning them in the pot before adding water adds depth to the flavour.
I LOVE putting egg noodles in my homemade chicken noodles soup, I think it adds a good texture but it's also great for adding noodles in leftover stock because they cook so quickly. But like you said, it's all preference! PS - You crushed that piano riff!!
I wonder if anyone has ever gone to a fancy restaurant and complained their carrots weren't diced neatly enough
That is exactly how the fancy people do
"These carrots aren't square, they're mildly trapezoidal!"
G*rdon R*msay probably would
Kenji, when you skim the stock (7:27), I highly recommend one of those Asian-style ultra fine mesh skimmers. Those remove the foam but don't waste any of the stock. It is wasteful of stock to skim away too much of the stock with the foam, especially if you're going to this much trouble to make a stock.
I watched your video for some ideas on how to improve my chicken and dumplings. I didn't see much that was new to me, mostly I just feel vindicated for my existing choices
I've never added olive oil, and I tend to go thyme and rosemary rather than parsley. One thing I like to do that I'd consider an improvement, I like to make a strong herb tea and cook the pasta in that. I use less water when boiling, as little as I can manage, then I season the soup with some of the super starchy herb tea - gives a bit more flavor dynamic and a lot of body to the soup.
It's pretty crazy to me that I've spent a lot of the past year watching Kenji's videos, and during that time I started making my own chicken noodle soup, even though I didn't have this video or recipe, from picking up a lot of what he talks about and shows in other videos, my soup is pretty much this same recipe in the video. I've stopped adding noodles though, I prefer pouring it over rice.
That's a solid technique! I also don't add the pasta to my chicken noodle soup at first with a big batch. I instead bring single serving amounts back up to temp and use that heating process to cook the noodles, mainly because if you overcook the noodles before chilling the soup then by the time you reheat it, the noodles don't have any texture at all.
@@banoctopus I know this is late, but my solution for this is to strain out the solids and store the solids and the broth separately in the fridge! That way your potatoes and pasta stay intact and your crunchy vegetables stay crunchy. It also works really well for meal prep if you freeze the solids in a bug ziplock bag and the liquid in ice cube trays! That way you can grab a couple ice cubes and a bunch of solids and heat up exactly as many servings as you want
I just found your site thanks to Brian Lagerstrom recommending. I love the way you cook, very real and full of important information that helps me learn. Thank u
Your book is wealth on its own. I developed a good sense of cooking.
Funny story, when my Vietnamese girlfriend invited me over to meet her family for the first time, she told me that they were making chicken noodle soup. I said yes, but in the back of my mind I was kinda disappointed because I was thinking it would be like Campbell's chicken noodle soup. It turns out they were making chicken broth pho and it was delicious. Turned out to be a great misunderstanding. 😂
Am I the only one who likes campbell soups
Oh man, that sounds like my mum too, I’d bring friends home and she’d make such complicated dishes. We Vietnamese prize treating our guests to the very best 🥰
@@QueenRyanKnockedtheFuckOut you. are. not. alone.
@@QueenRyanKnockedtheFuckOut it's not my first choice, but if it's what's around it works
I played that same song near 40 years ago when I was a young boy. Lovely recipe. Cheers from Australia 🇦🇺
My heart when a sticker made it into the pot on the onion skin :/
Yay he took it out!
I guess I will take a nice little break from homework to watch. I deserve it!
Everybody should have at least one way, how beautifully said.
I couldn’t stop thinking about hoy you used the dish you had your raw chicken in for everything and touched it and aaaargh!! But otherwise insane good recipe! And you left the left burner on but maybe intended?
Cheers Kenji. Your uploads have been a big part of me getting through the last year - and having something to show for it with some helpful cooking skills and knowledge
Dogs were so polite at the end
Love your videos, Kenji! Was wondering: what's the last thing you really messed up cooking? Do you even make mistakes anymore, haha? Would you consider making a video showing how to "recover" from common kitchen errors?
seeing shabu made me sad. :( RIP you precious little roomba. RIP
Kenji's Soup Show lately, love it!
Have you ever tried adding truffle sauce into chicken noodle soup? It adds a new spin to soups and they are decently priced at Costco when bought in bulk
Oh man! Mouthwatering. I love Kenji's recipes! On this one I'd probably sauté the mirepoix though
I'm gonna start calling my meals "projects" too.
Jamón is back! Yay! Guess the sunny weather is helping him!😻😻😻😻
I "yay"-ed out loud when he poked his nose out. It's weird how viewers can get attached to UA-cam dogs & worry when we haven't seen them, but it's definitely a thing.
@@ellemdee276 I know! I was so worried he would not show up! Hope he’s settling into Seattle!
kenji is easily my favorite chef in existence
Hey Kenji; I’ve been making homemade stocks and soups for years, and I’m curious - is it possible to overcook your carcasses? Frequently, I’ll start exactly the same, but then I might even pick the chicken and throw the bones back in to cook longer. Is there a point at which you’ve extracted all the flavor and collagen and are just overcooking? Your beef stew recipe made me want to ask this - the “old granny” knowledge of “boil it all day” ran strong in my family.
Kenji didn’t answer, but I will. Yes, you can overcook the carcasses, but sometimes I do this if I want a really deep stock, and then I just use other pieces of cooked chicken to put in the finished soup. Your idea of picking off the chicken and putting the bones back in is fine, I’ve done that. if I’m going to leave carcasses into overcook are usually just leave the backs and wing tips, and sometimes if I can find feet, I will use those too, because they add extra nice gelatinous collagen into the mix. I also leave in legs because I don’t care much for them. But thighs and breasts definitely are better IMO for the actual finished soup. Another thing I do is roasted stock with tomato paste, see chef jean Pierre video for that.
Excellent piano playing Kenji!
If you dont like to eat chunks of cooked carrots like myself, grate them into recipes that call for them. You wont have any cooked carrot chunks to eat and it will still add to the flavor.
Kenji, this looks sooooo delicious...warm and comforting on a chilly day! Looking forward to giving your version a try.
I’ve never had a chicken noodle soup that had enough cayenne pepper by default. It’s so crucial to the essence of the dish. No matter your spin on it... and I’ve had a lot of people’s editions - cayenne pepper is a must.
@FoodWishes Chef John over here...
I would first fry the fresh vegetables in the pot with just a little oil before adding the stock for roast aroma 👍
Please post late night POV’s more regularly!! My favorite thing on youtube!
It is exactly the noodle soup we eat in cold days in Germany. Really delicious!
Let’s goooo!!!! Eid Mubarak!!
Lovage is an amazing herb for soups. The flavour they bring is awesome just dont use too much. But lovage is a real soup-herb hidden gem.
He practices with a metronome what a KING
am I crazy or did you put the finishing veggies directly onto the platter that had the raw chicken on it? and then used it again later? was there a cleaning step you didn't include?
I know you’re just cooking at home and you want anyone to be able to follow along, but I would absolutely want to watch you prepare an entire meal as if you actually were working at high class restaurant with strict standards. I want to see meticulous prep and careful cooking so I can really see the contrast compared to laid back cooking. I think it would be really interesting to see.
Yeah, I also think it would be fun to see some showstoppers cooked as if in a high end restaurant. But I guess since he's just cooking for his family, it's not really the vibe he's going for with the channel.
Did you cook for a total of 1.5 hrs or about 2.5-3 hrs? Seemed like you skimmed after 1.5 hrs and then said to cook for another 1-1.5 hrs. Thanks
this is exactly how I make classic chicken noodle soup. It must be universal.
4:55 I'm made happy by the fact that Kenji pitched the carrot skins into his developing stock instead of into (what I am assuming is) his compost bucket.
Haha I felt the same. I rarely throw any foodstuff in the trash. Sometimes I have to decide whether to feed my compost, or freeze it for stock. That's what good cooks do 😊
Kenji, the new kitchen looks great! Hope it’s feeling like home and nothing unfamiliar
When Kenji said "egg noodles are good at this" activates my google assistant. I have no idea why haha
same here 😂
Egg noodles kinda sounds like hey Google? 😂
Fun fact, this sort of thing is common and sometimes google will accidentally be listening to your conversation because some device thought you said "hey google"
Jamóns nose sticking out under the table is so cute!!
11:00 "this will go to the dogs.... or maybe my toddler" haha
I mean basically the same thing right?
@@splat_the_ghost 😂😂😂😂
I thought I was the only one hahaha
There is no way. I made Chicken Noodle soup for my first time last week for a sick friend. I guess they should've waited a week to get sick. Am excited to try this next time!!
What’s your favorite Chinese supermarket here in Seattle so far? My favorite place to get stuff like the oft-discarded chicken parts is a Vietnamese place called Lam’s Seafood.
Man I was so stressed that you weren't going to notice that sticker
Looks delicious! I like a little lime at the end..
Purely comfort food, perfect for not only a cold, but when it's absolutely frigid outside, and needing extra TLC.
Had a really bad night at work and this helped me relax, thanks for the great videos
ahaha nice rick beato placement. shoutout to rick and kenji. two of my favorite UA-camrs in my rotation
Hey kenji, Pete here from Bristol UK. Your videos have changed everything about my cooking. Off topic but, what's a good homemade alternative to canned adobo chillies as it's hard to find in the UK. XX
Hi Pete, I'm not Kenji but I also live in the UK. You can get chipotles in adobo online from mexgrocer and souschef.co.uk for reasonable prices. I tend to stock up on them, masa harina, and dried chilies once every few months with a delivery.
You're my new favorite cooking channel
If you ever have a chance, try using Lovage as a herb for soups and broths, it is simply amazing! It's a bit old fashioned and rare, but damn does it work :)
I’ve never cooked with lovage, but my MacBook dictionary just informed me that the word ultimately derives from the Latin for Ligurian.
add turmeric, a couple a small knob of ginger and a squeeze of lemon and you have super soup.
Do you have any late night videos planned?? Obviously loving the recent uploads but I miss the late night feel lol
I don't plan those but I've not been doing them recently because due to all the gyms closing, I can't afford the late night snacks any more :)
@@JKenjiLopezAlt Totally makes sense. Thanks for sharing your knowledge regardless👍
Did he put the chopped up veggies for soup on the same plate the raw chicken was on?
Jamon was so cute popping out from under the tablecloth 🐕🦺
Getting my second vaccine next week so this came at the perfect time. Thank you Kenji!!!
🐑🐑🐑🐑🐑🐑🐑🐑🐑
@@florentinaguggenheimer6557Let me guess, you're an anti-vaxxer? Please educate yourself.
I already have. Even my mother, who is a nurse, refuses to have experimental toxins injected into her body. A friend of mine who works in the ER at the same hospital as my mom refuses the toxins as well. But good luck to you. Baa baa🐑🐑🐑🐑🐑🐑🐑🐑🐑🐑🐑👌
What are your opinions on James Hoffman's juicing method for stock?
I've tried making juiced stocks before. As Chris Young pointed out in Hoffman's video, the flavors you get are completely different (and I personally think not as versatile) as traditionally made stocks in which cells don't burst until after enzymes are already destroyed. Alliums in particular get a drastically different and more pungent flavor when juiced.
I also think his point about efficiency/food waste is not as obvious as he suggests it is because a) juicing requires energy b) juicers are difficult to clean and require a lot of water to clean (in my experience) c) straining particulate matter out of juiced vegetables through a single-use filter (or a reusable filter that takes time and water to clean) is a lot slower and more wasteful than pouring chopped vegetables through a fine mesh strainer and, most importantly, d) my time is very valuable to me, and making stock is useful mainly because it takes very little effort to chuck to roughly chopped vegetables into a pot.
As for the food waste, I typically feed the boiled carrots and celery to the dogs (I discard the onions, unless I happen to be making something like a salsa or specific soup in which the simmered onion flavor would work well), so I don't find it particularly wasteful. Stock ingredients (onions, carrots, celery) are also food that require relatively few resources to produce, and can be stored and shipped densely with minimal refrigeration or other energy costs like a lot of other fresh produce requires.
All in all, I think it's a neat and very thoughtful experiment (no surprise coming from Hoffman!) but I don't think it has very widespread culinary application.
@@JKenjiLopezAlt kenji is the only person dedicated enough to write a thesis about stock in a youtube comment section lol
can you please make Caldo De Gallina? it's a very soothing chicken noodle soup in Peru
Yay Jamon is back!
About the pasta…the first time I made chicken noodle soup, I put uncooked egg noodles in the soup and the noodles absorbed most of the water and I wound up with something akin to noodles and gravy. Which was still delicious, but definitely not chicken noodle soup. So now I cook the noodle separately, but you didn’t. So what did I do wrong, because uncooked noodles clearly worked for you….
Omg wow wish I was eating this right now!I'm going to the store to get the ingredients,I'll be making it this week.