POV Peanut and Chicken Noodle Salad
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- Опубліковано 19 кві 2020
- Quick and dirty peanut noodles with chicken and cucumbers. This was the flavor of the summer of 1999, when I ate this at least three to four times a week from the food truck Goosebeary's, parked in front of the MIT biology lab. I mean, I think this one is better, but it still was based on that one. Perfect picnic fare!
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - Навчання та стиль
So uh.. (obligatory) thanks for the mention again :), and - equally obligatory - these POV videos are genius. Honestly it's the little habits here or there (stuff that people wouldn't necessarily film otherwise) that're super useful to us homecooks.
A couple completely random tangential asides on the subject of sesame noodles for anyone that's interested:
- For a northern style of sesame noodle, a classic technique is to pour some hot oil into a small saucepan with Sichuan peppercorns, then mix that with soy sauce, then strain and add that to the noodles in the mixing stage.
- In some Shandong versions, they'll add shrimp oil or fish sauce. It's pretty awesome, and I mean... I'm personally always looking for good excuses to break out my Phu Quoc....
- The 'air dry' method that Kenji's talking about is to put your noodles on the mat, and using chopsticks pull and toss them together with a touch of oil with a fan blowing on them (traditionally one of those hand fans, but like... electric fans are better). The benefit of this method is that the surface of the noodles will be slightly uneven and allow the sauce to cling to the noodles better. The downside is that it's annoying. It's one of those techniques that I'd kind of expect a good restaurant to do but I'd never in a million years expect a home cook to.
Awesome content as always, hope you're staying safe and healthy.
Getting a shout out from Kenji, you've made it man!
@Ashvin Vaidyanathan Depends entirely on the person giving you a shoutout. Idk if you knew, but Kenji's "The Food Lab" is one of the best cookbooks of 2010's. It is a NY Times best seller. Easily in my top 3, alongside "Momofuku" and "Salt Fat Acid Heat" in that decade. He's a NY Time's food writer and is pretty influential in his writing. But to answer your question "Why would they need validation from anyone else?" I guess they don't, but at the very least he's giving them a lot more views. That's always a good thing, right? But I totally get what you're saying. Chinese Cooking Demystified is totally badass.
I was about to show off some about Northern and Southern differences in Chinese food 😂 and then saw this. 🍷To real senpai here
@@CufflinksAndChuckles Personally I love Kenji but have you read Modernist Cuisine, The Whole Fish Cookbook, The Book of St. John, Tartine Bread, Odd Bits, The Noma Guide to Fermentation, Bread is Gold, etc. etc.? I’d really always recommend those cookbooks as the standouts of the decade previous this one.
@@maniswolftoman I've read the Noma Guide to Fermentation. I haven't read the others. I'll make it my mission to have them on my shelf this year! Thanks for the recommendations. You prompted me to do some research on them and they all look really solid.
Please never stop making these videos. I’m a single guy and you’re keeping me alive. Made damn near all these dishes. Menemen is the best thing ever
i hope kenji realizes how much overlap his audience and adam's audience have lmaoo
@@xXJokerAtWorkXx joe mama
@@xXJokerAtWorkXx Adam Ragusea. He made that New York pizza video that blew up sometime ago. And the "Why i season my butter and not my steak" video
tentara lord sergi 😂 you’re bad lmao
@@muhammadaryawicaksono4232 that joke is so dead, it might've had the coronavirus
xXJokerAtWorkXx adam is in my opinion the best one
It's great to see some love for Chinese Cooking Demystified; they've been one of my favorite cooking shows on youtube for a while now
Me too
same
Learned almost everything I know about Chinese cooking from them. Them and Fuschia Dunlop.
@@hazalyuksel1875 thanks for the recommendation
Watching a highly skilled cook make a single meal from start to finish in their own kitchen is a really educational format. I’ve learned a lot about how to cook, how to organize a kitchen and how to multitask from these videos in a way that other channel haven’t come close to.
Agreed. This is no frills low production home cooking from a pro chef. And he happens to be a lauded food scientist so his banter is actually helpful and not just filling the silence.
Honestly thought that Kenji handles himself around a kitchen like a man who has put in the hard yards in the big leagues and now has the ability to make everything look easy whilst ad-libbing, reminiscing and improvising. Engaging and encouraging like a man comfortable in his mastery.
I love how we are getting closer to Kenji as time passes and we even got a Shabu story!
Really loving this series, Kenji. This is what we watch every day when we sit down with our morning coffee. Love that all the cooking is realtime, and the POV filming makes it seem like we are in your kitchen. Then in the end when you walk to your door and look out, it gives us a glimpse of how N. California weather looks like on that day. Best wishes.
Thanks guys. Love your channel too!
I definitely wasn't expecting to see Bong Eats here! Two of my favorite channels together. 👀
I see you focusing a lot on the negativity so I'm gonna just leave this positive comment :^) your videos are the reason I get onto UA-cam everyday I legit have not enjoyed watching cooking like this till you started doing videos daily. Your doing great don't let anyone tell you different :^) thanks for making this quarantine more bearable
actually thats kinda negative now that ur wasting ur time on youtube like me
"You see how nice and curly they become - pretty, right?" SLAMS them into the bowl
3:42 watch the tip of his knife. Some scallions falls off and form the perfect letter 'A'
Magic
Kenji is so good he gets an A from scallions he's chopping
A mazing
why i cut my fingers instead of my steak
DEAD
Travis K. You are easily amused
Why he seasons his knife instead of his steak
2:57 "Somewhere... here"
*points to a completely different direction*
I mean, it probably takes a lot of thinking to point to the right direction when cameras can change the perspective of where you're pointing
Who cares m8
I was just trying to make a joke people..
Video is probs mirrored
@@imintydan4186 It was shot on a gopro, so I don't really think so ;)
Adan Ragusea you say ?
White wine has entered the chat...
@@ADDISONOWE ragusea's transitions to the ads are obnoxious
Also vinegar legs placed on the right.
@@vindalooshaker obnoxious, but you can't help yourself but admire the smoothness with which the ads transition in his videos.
The lack of spatula usage in pro cook UA-cam vids upsets me. So much sauce left in pots and bowls! Aside from that, these videos you've been making are the most helpful ones I've seen on youtube. So much information, all your explanations are appreciated man
My 4 y/o: "I think he has a kid."
Me: "Why, sweetie?"
4 y/o: "There's a picture of a dino on the fridge." 🦕
smart kid!
I don't mind washing the dish all the time if my dad cooks like this everyday
haha yes, nothing worse as a kid than eating horribly bland food your parent cooked and then doing the dishes :x
Completely agree with you and Adam, unless you're slicing a 20 pound sack of Spanish onions and you're on a timer then the claw isn't absolutely necessary. Of course if you've got the skill it's great as it can save time, but if you're just cooking in a relaxed way and not looking to do things under pressure then use the technique that works for you, as Adam even says.
This dish looks splendid Kenji, coming up to the warmer months this will absolutely be going into circulation at my home!
I taught myself "the claw" for fun just to see if I could but at this point I'm probably doing what Kenji shows here as the "half claw" on his cucumber. You can still be pretty quick with it and muscle memory makes it pretty safe. Only chopped through my thumb once in 10 years, so I figure I'm okay.
The claw is safe and takes around two-three weeks total to get quite proficient with, why would you not want to practice it or learn it is beyond me.
@@alessandropangia697 I'm not making the case that it shouldn't be learned. I'm making the case that your average home cook doesn't honestly do a tonne of home cooking to justify devoting 2 to 3 weeks of learning just to learn to cut stuff faster. They just want the food prepped, they're not necessarily thinking of the microseconds they might save in learning the claw. And if they cook enough at home they're probably slowly learning to use the claw anyway and not even realising it. Either way, it's up to a person's personal discretion if they're keen to learn it to go faster, but is it absolutely necessary to always go fast when cooking? Hell no, which is my point and Kenji's point and Adam's point too. None of them say don't learn it, they just be safe and cut what way "works for you".
No need to be snobbish, not all of us look down on others for not going full ass into every aspect of existence. I'm sure there are things in your life that you don't fuss over, so why fuss over this for other people? Save yourself and the rest of the world the headache.
@@PossiblyAnIrishGuy I am not being snobbish, I am simply saying that if you want to cook with sharp objects, you should do so safely. I never implied that you should use the claw AND be fast, you can use it and go at a leisurely pace, but doing so is still safer than going slow with an improper grip which could expose your digits to accidental cuts, slippage etc., don't you agree?
As you said yourself, you don't need to actively devote 2-3 weeks 18h a day, it's not sushi chef training, you will learn that skill simply by cutting food for the day's meal, that's how I did it, so, again, why not try it?
@Martin Klein Thank you, I'll keep on rocking. No pun intented.
Martin Klein that’s a stupid reason to not learn something
Who are these judgmental people that Kenji thinks is going to call him out on his knife skills and not letting his noodles air dry? Is Gordon Ramsay in these comments?
Also LOVE that Shabu is a rescue mutt. They are the best.
Carmen Right? Like that’s just crazy too me. Unless you’ve worked in a restaurant as a chef or food prep etc which really isn’t that many people then I feel like you have no right to judge. Asking questions is one thing but outright criticism from someone who likely hasn’t done the amount of chopping as him is just dumb. Plus why would a chef or food prep person be on this site? He channel is angled more towards the home chef
@@indianasquatchunters As a former restaurant worker with a culinary degree, I love watching Kenji, that's why I'm here. I've admired him for years and years and he has a wealth of knowledge. And don't forget, even chefs are still home cooks. Don't think anybody is making an elaborate meal at 11PM when we get home, we're lucky if we can make a sandwich.
Plus, she undoubtedly appreciates a good meal!
*What I think I’m doing when I’m cooking instant noodles:*
are you me
Aqib no dude, he’s your dad.
Bonzi Buddy NO!!!!
Hey man. I have a stock of indomie that I make simple peanut noodles or whatever with. As long as you can go above bottom barrel on your ingredients. That's great. If you have to, still do it. I just hope your budget improves.
"Omg kenji's knife skills are so bad" said by no one ever.
Bernie Ghurs this comment deserves more likes.
Loving this content! I hope you keep doing this when things go back to “normal”. Explaining the history and reasoning of your actions are great!
Just want to say thanks Kenji. These constant uploads have been a treat!
Just wanted to say -- I love your videos! I hope you still consider making content like this after the quarantine is over. Its been honestly a pleasure to watch you cook and speak your mind!
Watching your videos helps me to plan my meals to feed my family using things I have in my pantry, fridge/freezer in new ways that are affordable. Your videos have helped me think outside of the box and the recipes and techniques are doable. I also appreciate your suggestions for substitutions so I can recreate the dish.
I tried this dish out a few days ago. It's great, a really refreshing meal to have when it's warm outside. But for anyone looking to make this with limited ingredients: Do not leave out the vinegar. You need the acidity to cut through the richness of the peanut butter.
From my perspective, your knife skills are awesome and I’d love to get half as good as you are with a knife! Really appreciate all these videos you are producing. Keep them coming. And love hearing your recommendations and favorite brands of food items, cookware, kitchen tools, etc. Thank you
You're calming and knowledgeable demeanor really help relax me. Thanks for the great videos and realize they are a huge help both in and outside the kitchen 👍
I love when everytime you say "I really don't care", for the proper fine cuisine/culinary techniques. In reality, your vids are more palatable and addicting, and I learn so many quirks and tricks from you. Your cooking process is how my immigrant parents and grandparents would cook. We can relate to the home kitchen, so thanks for keeping it real.
18:03
"Now, let's look at our little scallion bits. See how nice and curly they've become? Pretty, right?"
Then SPLAT on the bowl!
LOL
I like how he instead of dropping them he literally throws them at the bowl
Man, I love your videos so much. They've DIRECTLY influenced the menus of myself and my large group of friends. Your Elote has been a massive favorite and I'm thinking this would be fun to try as well.
Made this tonight and figured I'd share my notes.
-Don't make the sauce too thin, mine didn't thicken when chilled so I ended up just adding more noodles and straight chopped peanuts to thicken it up a bit.
-Rice noodles didn't work great; I should have done a bit of reading to discover soba as a good analogue for Shanghai-style noodles. Won't make that mistake again.
-I left out the cilantro because I forgot to pick some up, but I don't think that its exclusion killed the dish.
-Lacking chili oil, however, did. I just went for the sambol plus some sesame oil but really think chili oil is needed, or at least was needed for me.
-Lime goes great on this!
Gonna steal some chili oil and cilantro from work tomorrow and see if that brings it back. Having not made them super well, I think I could make them really solid next try!
Kenji your recipes are so amazing. I've been cooking for a few years now pretty well (says my mom anytime I cook for the holidays) but I really struggled with learning recipes outside of my culture due to lack of knowledge. Very impressive to see your breadth of knowledge and I am learning a lot from it.
these longer form videos with no editing are ace. you've got the gift of good patter :)
I love these videos; real cooking, and I learn so much. (I’ve stopped watching network cooking shows.)
Thank you!
Now that I'm working from home, I've been trying to cook more and eat actual lunch at home. These casual, easy and quick (delicious) recipes are literally a lifesaver when during these times!! Thank you! -From Tokyo
Best part of my week seeing your videos here, man. Phenomenal stuff as always!
If people are coming for your knife skills, lemme know, I've got words for them.
But seriously, thanks for the amazing videos. I love your approach to cooking, I love both POV (both literal and figurative), and I'm so glad you've started publishing to youtube. I'm excited for all the stuff I'm about to learn
So sweet hearing you talk about shabu’s history. Started watching your channel a couple years ago now, and always found it so wholesome the way she would politely sit & wait for the inevitable scraps to come her way. Never knew about her past & the fact she was a stray, and it’s super sweet to know that she was truly loved to the point she actually got to experience true happiness in life despite her trauma, it brought me to tears watching this now after she has passed on. No doubt she’s one of the happiest lil doggies up in heaven right now, I hope she gets to meet my lil Chip who recently passed away too. He was a very kind and loving dog, hopefully they can keep each other company ❤
I've been watching this once or twice a week since the video came out. I love Kenji's personnality.
Sidenote; more sidenotes on your giving tips, thoughts, quick chats - love it! Very informational.
When I go to China my grandma still uses skippy for our peanut sauce lmao
As an avid home cook, I’m really loving these POV videos - really appreciate seeing a professional do accessible home cooking on the fly. If you decide to make chili oil I’d love to hear your thoughts on chili crisp!
Thanks Kenji!
Thank you again for these PoV videos. I'm learning a lot from them.
Nice shoutout to Adam Ragusea at 2:46. He's an academic that cooks, really enjoy his quirkiness in general. Does a lot of research within science journals and consults academics on his food science. Lots of great content there.
grambottle033 he’s a fraud lol, he uses pseudoscience as justification for his shitty videos to exist. I don’t necessarily always agree with Kenji’s science first approach to cooking but he has none of the annoying smugness and self-righteousness that that Adam grifter has. Adam’s videos has zero value to anyone who actually cares about the art of cooking. It is pure stem-fetishizing charlatanism.
Californicarbocation he doesn’t make videos that are meant to have value to people who ‘care about the art of cooking’ he makes videos purely for the home cook that has little to none experience.
@@californicarbocation3031 Why does science-first bother you?
In terms of Ragusea's "pseudoscience", one quick example would be his MSG video. Sources cited in the description come from various legit scientific journals. If that's what you call pseudoscience, then I'm not sure Adam's the problem here.
And as Ben mentioned, the target audience is clear. It's also part of what has made him popular. Enjoying that kind of content is definitely up to personal taste / what you're looking for in cooking videos.
Californicarbocation I have nothing against Adam, but his food just doesn’t look or sound very good. I would specifically point to any chicken or turkey roasts as an example. His methods appear to result in a tough and dry bird that lacks flavor, so he covers it in gravy to mask it. That’s not appetizing.
I’ve used many of Kenji’s techniques, recipes, and ideas, and it’s mostly turned out really well. I have no intent to try any of the Adams stuff.
@@AlanR473 I definitely have no intention of putting water in a spray bottle and spraying my oven 15 times in 30 mins for a baguette :P
The cutting board / steak thing worked well for flavour but couldn't get the temperature to stay in a good range.
Pancakes turned out great! Just reduce the salt.
The dog enjoys the show and gets a treat for attending
Literally jumped from my phone screen when u started mixing and the sauce splashed EVERYWHERE at 18:52
I thought he was apologizing for the splash when the video cut suddenly
Sometimes I’m just amazed how much Kenji knows about details of authentic Chinese food. When he makes Chinese food he doesn’t make it 100% Chinese because most viewers won’t have all the materials and tools for that. But some details or ideas are really awesome, just like how my grandpa does it. This alkaline noodles he mentioned really makes me homesick!
Live your channel. I always learn something new and get good ideas from you. Thank you.
If anyone is interested the fancy saucepan is a turbopot. We use them for a few sauce Prep items at my restaurant, basically everything else is made in a wok except for a few things we dont want to react with the seasoned high carbon steel wok. Very acidic sauces will pull the seasoning off the wok and take some color off with it making the sauce dingy looking
Kenji is name dropping some UA-camrs for the first time!
he name dropped Chinese Cooking Demystified a week or two ago when talking about chinese stocks/broths, i believe! and i think he mentioned Chef Wang's videos at some point, too.
@@zachyg Definitely mentioned chef Wang. I ended up down his youtube channel for a while.
Using the hot water bath when the chicken is still uncooked... the golden nuggets you learn.
I'm loving all the plugs kenji is giving to all the other channels (that I actually enjoy wtaching) too. Thats support.
I am getting so many more ways to put a meal together by watching your videos late at night. Then when I get in the kitchen th next day I remember them!I appreciate that you talk to viewer's as you would instruct your restaurant chefs. Casual, informative, and nice😊. No Gordon Ramsey in you, thank goodness. As far as chili oil, I've been using the top oil layer in Gochujang sauce. Little by little, I'm getting more courageous in how much I use this sauce. Getting used to the heat is experimental, but I must remember to use a lot of caution.
i am a single father, and kenji you are helping me sooooooooo much with these videos. thank you kindly
loving these whole process videos man. keep it up!
At the end when he is showing us the yummy dish, i feel like the Remy, the rat, in Pixar's ratatouille. Except we're just enjoying his work
I ABSOLUTELY want your chilli oil recipe! I've been looking for a good one ever since quarantine started... love your videos!
Hi Kenji, great video. Your videos continue to give me inspirations when I have trouble deciding what to have for my next meal :)
Love these videos man. Super informative and helpful.
Ah, man. Kenji spoke to my soul with that extra dash of vinegar at the end. Definitely one of my favorite flavor profiles.
More vinegar, more salt, more hot chili oil! Yum!!
This series is the shit. I say this is the type of style that made you here on youtube. I recall watching your late night dandan noodles video and I was hooked. You're the first I've seen it done in this 1st person view
The pot with the weird heatsink bottom is called a Turbo Pot! You can get them at big stores like Bed Bath & Beyond or Amazon now for about $50. Not bad if it comes with Kenji's stamp of approval!
LOVE that you're plugging Chinese Cooking Demystified! They do great stuff
Every time I watch kenji’s video I am amazed by how closely he assembles the dish from my hometown. So much better than those heavily produced videos
Me: I really care about improving my cooking skills - let's see what Kenji says.
Kenji: Maybe there's a more ideal way to handle the noodles, but I really don't care.
Me: Still learning something new anyway with each video.
So glad Kenji is real and NOT ideal with this cooking. Progress, not perfection! I don’t want to be so intimidated that I won’t try the dish.
Really loved When he says I’m gonna just cold shock these noodles with some tap water instead of laying on em on a sheet cuz “I really don’t care”. That’s what it’s all about, you can be a master like Kenji and do shit your own way and make food incredible without being perfectly authentic every time. Instinctual cooking at its finest.
Thanks Kenji, just made this and was not disappointed! Greetings from the Czech Republic
Thanks for this video, Kenji! Several ingredients I wouldn't necessarily have in my fridge or pantry, but wonderful tips on substitutions, looseness of the sauce, techniques, and basic ingredients. I am looking to make my own version of Asian peanut noodle salad, and this is just the guidance I needed. Saving to my "Great food to make" YT folder. Merci! ~Diana K.
dude you and adam and my favorite videos to watch! cool to hear you mention him
I watch 3 cooking shows - yours, chef john, and sam the cooking guy. You all stress skills and attitude. Thanks.
From the Boston area, (Northshore) and I love hearing about your time in Boston/ Cambridge. I've been cooking professionally in this area and in Boston for 25+ years and i know most of the names and places you mention. I worked for Barbara Lynch briefly as well. The restaurant scene in Boston in the 90's coinciding with me being in my 20's was a special time. You do great food and videos bro, glad you're on the ole youtube
Tried making this today with some air fried tofu. Definitely a light but filling meal! Love your videos!
yes, chili oil video please. that would be awesome. ps, you are a recent UA-cam find for me and I have watched regularly for the last few weeks. love it. hope you keep it going.
love the cabinet spoon latch
"Mmm... I could eat a lot of that." Most definitely. It dawned on me that I had begun to lick my lips as Kenji was doing the final toss of the various ingredients. This is right in my wheelhouse and I will most definitely give it a go. Thanx, Kenji. Stay safe and take care of those you love.
Love your videos. A company called Jetboil makes camping saucepans or pots with a “heat exchanger” to speed up the boil like your prototype pan.
Household in Shanghai more often use peanut butter instead of sesame oil. It's cheaper and slightly sweat which suits our tastes more. Great video and great food.
Amazing tip on the pasta texture hack. Kenji the GOAT.
I can't believe I never noticed before, but there are no ads on this video! Dude, you're the man!
Laughs in Adblock extension
I got an ad
What is Brave Browser?
gotta luv a guy that says im not trying to impress anyone but myself and means it
These videos are great ! I know where to look when I want some fancy top notch chef to show me how to cook but I prefer this guy much more 👍
I just made this and it was delicious !!! Thanks Kenji !
I love how the dog comes over whenever there is a cutting board noise.
Love your videos! Keep up the good work
I love how you talk about the science behind your technique. The bimetal strip comment, like in a fuse box, immediately clicked for me.
appreciate these videos -thank you.
This recipe looks like a winner. Liked the post assembly seasoning adjustments. Peanut sauce!
just made this without chicken or scallions, still turned out awesome. the wetness of the peanut sauce is key, i thought it'd be too wet but really i could've made it even wetter.
Kenji, you’ve leveled up my lunch game 🤙🏻 thanks!
Those pans with radiators are very popular for camping because they help to reduce amount of fuel needed significantly.
Honestly I wish I live in his house now
Chickingg
I know! Every meal he makes looks amazing.
@@sakke877 bruh
Chickingg
Sakke That’s a man, baby
Watching this while waiting on my no knead bread in the oven, thanks for the vids!
Stef how did it turn out?
@@SkeletonCreeper03 Sorry no pic we ate it instantly hahah. Turned out great! This was my first time baking something and the bread was delicious. Dough was a little too wet though, learned a lot. Could defenitly recommend.
Thank you for making this episode so educational. What are some of your favorite restaurants in Manhattan?
Kenji I wanted to ask, what ingredients do you have in the pantry that sit there forever and don't get used. You seem to use such a wide range of things
i'm not into olympic competition with videos so i'm just going to say i really appreciate the safety cooking tips ... i'm a very absent minded chopper! Also how to cook standard spaghetti to make it more like an udon noodle -- with adding the baking soda -- thanks so much: delicious food and amazing kitchen!!
Chef kenji is feisty with all the I don't care today.
also that slip up of shoyu cracked my inner weeb up.
Keep up the great videos love your content!
This is the fast, easy, dirty way.
Well said sir.
Kenji your knife skills are great we love you
I can't stop watching your videos.
I made this for lunch today. Absolutely delicious! Added a splash of fish sauce to the dressing for a little more funk, which worked really well!