Love that you show your not so great moments along with the wins. That is what cooking is all about. Following along to a recipe will not always guarantee success, I followed a no brainer slowcooker honey chicken breast recipe but because my slow cooker was a little smaller, the chicken was dry and it sucked. You know what? The next time I make it, I'll adjust and it will be great. Keep the great content coming! Cheers!
@@HowToMakeDinner I loved it! I was upset we ordered delivery and it arrived faster than promised, I had to pause watching to eat my dinner lol. This cookbook test drive was priceless and I have the book so I'm excited to use it now, watching someone else try out and interpret, fix and repeat the recipes to try to achieve success is fascinating, this was so informative, especially for those who look at cookbooks for recipes versus videos. Trial and error is something we don't really share. I want to try the salmon too, personally I saw a great recipe for 2 pounds (907 g) skin-on salmon fillet roasted at 325° F (163° C) for medium rare inside in about 12 to 15 minutes, and you can keep going till it's to your liking. It was not a Sockeye, those cook differently like you said. Also really digging this format, nicely done :)
@@kaiju_k5042 thank you so much for saying this! It’s definitely a more… labour intensive video to make, but it’s really fun too. As long as you all are liking them, I’ll keep doing em! ☀️
@@HowToMakeDinner I legit wake up every wednesday morning wondering what delish stuff you'll be sharing with us that day :) if it was up to me you'd be filming 50 more years, at least :P
Hi Paula - SFAH is a publication that has been on my radar but one I am yet to invest in. Your appraisal about the differences between wild and farmed salmon are spot-on. In this part of the world wild caught is hard to come by. My last wild caught salmon experience was in Alaska & cooked by Alaskan fishermen. The Persian Rice is kinda' like Paella - something I'm still workin' on. Fab presentation.
With induction burners the heat is where the stainless circle is. In other heat the sides get hot too. Induction doesn’t pop as much as gas when you fry.
I've heard Salt Fat Acid Heat is a great cookbook! ^~^ The garlic green beans one is similar to one I saw a lot in China when I studied abroad. Instead of salt, you'd add soy sauce at the very end (and they would use vegetable oil) and stir fry it quickly, so that the soy sauce doesn't burn, and then take it out, but otherwise, it looks pretty much the same.
Love, love, love that you let yourself be so exposed in regards to showing the bloopers. Now I feel normal. I think it would be fun to see you do something from Nigel Slater's book - just get really loose and messy.
I love this review mostly because it shows how even someone who is a good cook messes up from time to time and you are being straight up about it, that is a very authentic quality that I appreciate so much. I look forward to seeing you retrying the Persian rice
not sure what version of salmon this is.. but I buy sashimi salmon from my Korean market all the time... and I'm pretty sure you can cook some salmon very rare... very.. like raw
I have a lot of cookbooks and this is one of my favs, but I hear you. To me, this was more of a read, than a recipe book. As you said, technique, etc. That includes cooktops imho. Most of what she does is over gas. Not good environmentally, but it makes a hell of a difference. Oh and west coast salmon vs Atlantic, same deal. Both great, but different. Thanks for this. What is unique and best about your channel is the honesty...burnt crusty rice and all. It's all of us.
Samin is amazing! She gets so rapturous sounding when she talks about food and then has a ridiculous and infectious giggle. Love it. I am sure tahdig takes a few goes to get right. Let me know when you get it - I want to try it!
Whenever I follow FDA cooking times everything is overdone so I just take the risk, great video!
The FDA should consider a new name, BSTS as in better safe than sorry, here's your well done beef lol.
Love that you show your not so great moments along with the wins. That is what cooking is all about. Following along to a recipe will not always guarantee success, I followed a no brainer slowcooker honey chicken breast recipe but because my slow cooker was a little smaller, the chicken was dry and it sucked. You know what? The next time I make it, I'll adjust and it will be great. Keep the great content coming! Cheers!
Haha yep it’s true. There’s really no such thing as foolproof!
Really like your honesty in the video!
I hope this helps you all learn from my mistakes! (And I hope you haven’t lost all faith in my cooking skills!) 🙃
Your video is so refreshing! (every adventurous cook has been there!)
With the rice: you should have put the lead and let the steam accumulates. That's a very crucial part of cooking Persian rice.
Ahh I was waiting for this, ok off to watch 😋🍚
I hope it doesn’t disappoint!
@@HowToMakeDinner I loved it! I was upset we ordered delivery and it arrived faster than promised, I had to pause watching to eat my dinner lol. This cookbook test drive was priceless and I have the book so I'm excited to use it now, watching someone else try out and interpret, fix and repeat the recipes to try to achieve success is fascinating, this was so informative, especially for those who look at cookbooks for recipes versus videos. Trial and error is something we don't really share.
I want to try the salmon too, personally I saw a great recipe for 2 pounds (907 g) skin-on salmon fillet roasted at 325° F (163° C) for medium rare inside in about 12 to 15 minutes, and you can keep going till it's to your liking. It was not a Sockeye, those cook differently like you said.
Also really digging this format, nicely done :)
@@kaiju_k5042 thank you so much for saying this! It’s definitely a more… labour intensive video to make, but it’s really fun too. As long as you all are liking them, I’ll keep doing em! ☀️
@@HowToMakeDinner I legit wake up every wednesday morning wondering what delish stuff you'll be sharing with us that day :) if it was up to me you'd be filming 50 more years, at least :P
@@kaiju_k5042 I’ll do my best!
Hi Paula - SFAH is a publication that has been on my radar but one I am yet to invest in. Your appraisal about the differences between wild and farmed salmon are spot-on. In this part of the world wild caught is hard to come by. My last wild caught salmon experience was in Alaska & cooked by Alaskan fishermen. The Persian Rice is kinda' like Paella - something I'm still workin' on. Fab presentation.
We have this cookbook it's great. Loved her show on Netflix too. As for cookbooks, I love all the Whitewater cookbooks!
Whitewater just came out with a new one too! That’s a great idea
With induction burners the heat is where the stainless circle is. In other heat the sides get hot too. Induction doesn’t pop as much as gas when you fry.
I've heard Salt Fat Acid Heat is a great cookbook! ^~^
The garlic green beans one is similar to one I saw a lot in China when I studied abroad. Instead of salt, you'd add soy sauce at the very end (and they would use vegetable oil) and stir fry it quickly, so that the soy sauce doesn't burn, and then take it out, but otherwise, it looks pretty much the same.
Love that!
Jamie Oliver's 15 minute meals. I'll send you a copy if you want.
Love, love, love that you let yourself be so exposed in regards to showing the bloopers. Now I feel normal. I think it would be fun to see you do something from Nigel Slater's book - just get really loose and messy.
It would be great if you did The food lab by J Kenji Lopez Alt also Jamie's 15 minute meals would be good too
Good call! Thank you!
I love this review mostly because it shows how even someone who is a good cook messes up from time to time and you are being straight up about it, that is a very authentic quality that I appreciate so much. I look forward to seeing you retrying the Persian rice
Thanks Emilia!
not sure what version of salmon this is.. but I buy sashimi salmon from my Korean market all the time... and I'm pretty sure you can cook some salmon very rare... very.. like raw
Yes indeed! If it’s sashimi grade it has been flash frozen and can be eaten raw!
Maybe you should write a book called the Lazy Cook.....how to avoid using tools to cook, with little to no clean up! 😂
Hah I’ve been thinking about doing a video called “The lazy lady’s guide to dinner making.”
But maybe lazy would be crossed out and I’d add ‘efficient’ instead 😅
Cooking salmon is a nono, 10 min an inch😊
I love that you show failures as well as successes! Thank you for letting me not think it is only me.
Happy to provide :)
I have a lot of cookbooks and this is one of my favs, but I hear you. To me, this was more of a read, than a recipe book. As you said, technique, etc. That includes cooktops imho. Most of what she does is over gas. Not good environmentally, but it makes a hell of a difference. Oh and west coast salmon vs Atlantic, same deal. Both great, but different. Thanks for this. What is unique and best about your channel is the honesty...burnt crusty rice and all. It's all of us.
Samin is amazing! She gets so rapturous sounding when she talks about food and then has a ridiculous and infectious giggle. Love it. I am sure tahdig takes a few goes to get right. Let me know when you get it - I want to try it!
Let’s try it at Xmas!