Brian Lagerstrom Answers Most Googled Cooking Questions
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- Опубліковано 25 чер 2024
- Professional chef answers the internet's most googled cooking questions. Use code LAGERSTROM50 to get 50% off your first Factor box at bit.ly/4001CNs
📸INSTAGRAM: / brian_lagerstrom
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0:00 Intro & how to cook rice?
0:39 How do you boil eggs?
1:23 What temp do you cook chicken to?
2:11 What’s the healthiest cooking oil / best tasting cooking oil?
4:00 How do you make pancakes?
4:52 Best way to reheat McDonald’s fries?
5:32 What’s the sponsor of today’s video (ad)
6:29 Why vegan?
8:08 How to keep lettuce & herbs fresh?
8:27 What’s the best way to cook corn on the cob?
8:56 How to keep from crying when chopping onions
9:43 Chicken recipe!
10:32 How do you cook spaghetti squash?
11:56 Does Brian know these non-cooking internet questions?
13:23 Brian’s this or that hot seat questions & big announcement! - Навчання та стиль
Pecans or Walnuts for the rest of your life? (rules are rules. if you pick one, you can't have the other)
Walnuts for sure
Pecans because I have trees that make pecans
Definitely pecans! I grew up eating walnuts and then discovered that pecans are just the better version of walnuts. I even think that they didn't sell pecans in Germany when I was young back in the 90s, but I might be mistaken
Diet Coke Milkshake
Walnuts
He didn't cook today. They are still eating leftovers from the last video.
lmao
😂
I think it was Factor
Honestly, Brian falling into being a Diet Coke guy might be the most shocking turn of events I’ve ever seen on this website. Thoughts go out to the Lagerstrom family in this trying time.
lol Lorn feeling very justified by this comment
@@BrianLagerstrom I've been drinking Diet Coke since 1983. Not happy with their changes in sweetener but it's still better than drinking loads of sugar.
I can't drink Diet Coke - I'm allergic to ASPARTAME
@@qapla It was much better when it had saccharin. Tasted exactly German Coke (which was superior to American Coke).
Stays away from seed oil but will drink poison that is Diet Coke.
To not cry when cutting onions, wear contacts. I wear them, and can cut onions all day.
I have an egg slicer I inherited from my mom I love it.
To cook corn on the cob, microwave for four minutes in the husk, then cut off the stalk end of the cob, squeeze out the cob, and eat. No silks!
Thanks, Bri!
I wanna see a video of Brian asking "this or that" questions over and over and watching Lorn get progressively angrier as he continutes
Fun fact: Most soy production (approx 80%) is for animal feed for meat consumption not vegan products
Exactly, it's the stupidest argument meat eaters make. Everything they say applies to the food they feed their animals with...
This answer right here is what I was hoping to see!
@@IPushButtonsLiveAh yes as if that would make mass rain forest destruction to farm soy for animal feeding any better
@@IPushButtonsLive That is the way we should be thinking about things. Reminds me of the late Sam Kinison stand up about living in the desert.
@@IPushButtonsLive And cows use up even more water than nuts in California, but you're conveniently leaving that out.
Not to mention that its just logically disingenuous to attribute almonds and such to vegans when plenty of non-vegans eat almonds and pistachios and drastically outnumber the amount of vegans.
Always so awesome seeing the both of you. No one knows how much production goes into all this and your hard work can easily be overlooked. So thankful for both of you!
Most underrated youtuber on the platform. Its always a great day when Bri posts. 😊
I gotta say thanks for all the videos Brian. I made you one hour pizza and my wife loves it! It was great to see your wife in the video! Thank you for taking the time to put all the great videos together
Thanks for being here.
Yes, one hour pizza over here as well!!😊
Sharp knife works, but have a fan blowing over the onions, and hopefully pointing toward your extractor. No more tears. Or blow it toward someone not expecting it and watch the tears flow elsewhere. Just make sure you do the evil laugh while doing it😂
Hey bri, do you think you could make a video on how to be the most efficient in the kitchen? I always get caught up trying to take the chicken out of the package, seasoning it, moving it to the pan, and trying to do that all without washing my hands four times. A video about when to use utensils vs just your hands, how to reduce the amount of hand washing you do, how to clean your board off, and where to set your dirty utensils while you’re still using them would be SUPER useful. Thank you 🐸
It’s on the list for Sep!
I second this, I think it's an often overlooked part of recipes, but planning the order of things can make the whole process go much smoother, and lead to fewer dishes to wash afterwards.
For instance when I make roasted chicken, I start preheating the oven first, take out the oven pan, then take the spice rub for the chicken out and put them in a cup, then dice the veggies and spread them in the oven pan, and then I finally get my hands dirty with the chicken, taking it out of its package, applying the rub, and putting the it on top of the vegetables, then washing my hands and putting the pan back in the now preheated oven.
First: Future video requests. a) How an everyday home cook can set up their kitchen for max efficiency. b) How to efficiently do prep work and clean-up. Second: You guys really hit the sweet spot for me video-wise. You are warm, funny, casual, but also well-informed and the perfect combo of highly descriptive yet also concise. Basically the perfect bite, full of flavor and depth with excellent texture and without anything unnecessary added. Thank you!!
In my experience, when I wear contact lenses I don't cry from cutting onions. So finally a win for us folks with bad eyesight!
Great video, only thing is about the environment part and the soy beans, about 80% of soy beans are used to feed animals and most monocropping is used to feed animals.
I've noticed that onions don't make me cry when I have my contacts in. I've heard the same from others who wear contacts.
Bri and Lorn calling people nerds is awesome. They are nerds in the best kind of way.
Hey Lorn & Bri! Love these formats where we get to see you both and interacting! More please and thanks for sharing! 🙂❤
Yes, there is a way to avoid crying while chopping onions and it works for real! Dampen a sheet of scott towel (do not ring it too much, it has to be very wet but not excessively dripping) and put it at the corner of your chopping board. Then start chopping. No tears!!
Laying a wet paper towel underneath your cutting board is a great way to keep the cutting board steady, so you can take out two birds with one stone.
Or.... Just have your KIDS cut them!
HMU with more of these casual, unscripted videos! You two have such great chemistry.
I see what you did there 😊
Always gets a conversation going when you ask “if you could only eat one potato dish for the rest of your life, what would it be?” I can never decide 🤣🤣
Yay, a Monday video! :) Appreciate all your hard work Brian and Lorn! I'm definitely a better cook because of this channel.
Always love these podcast type videos where I can sit down relax and just enjoy your takes Bri. We chefs all have different opinions and stuff and I find it always so fascinating on everyone's similar and different takes of food and consumption its dope.
Fun. What I liked best about this episode was, not only the content, but that you kept it at a really good fast pace. Made it more fun to listen.
Thanks for making sense…”it’s all about context”…yes, so absolutely yes! Thanks for the tips, have a great day!
I've yet to see compelling literature saying seed oils are worse than other unsaturated fats. Maybe I missed the research but all the sites I've seen condemning seed oils were also selling crystals if you know what I mean
Egg slicers serve two purposes! Slicing eggs and strawberries.
And olives. That alone makes it worth it. And apples for pie, as long as you have a good quality slicer
Definitely more of these types of videos! You and Lorn are great together (good thing you're married, lol) and these are always highly entertaining in addition to being informative. :)
I was a Lacto-Ovo Vegetarian for 8 years when I was younger. I have no issues with eating eggs or eating dairy products like cheese.
I know I’m late to the party on this one, but honestly, I think you have terrific content and answer questions ( however random) honestly and concise. Great job, and keep up the great videos.
It's nice to see Lorn on camera doing something more than tasting food. 🤟
Loved it! Especially your personal stuff at the end
No contest, PECANS! Chips, Milkshakes, Pizza, & Apples. You two are so funny!
I always get so annoyed when people make dishes with walnuts. Like, have you never had a pecan in your life?
Thanks for the video! Always great to see Lorn, too. I've pre-ordered a Let's Eat This Thing bag, can't wait to use it for my groceries!
Herb storage rec (my tried & true method for cilantro & parsley): snip the stems (as you would a bouquet of flowers) and place in a tall cup with about an inch of water. Put a paper towel over the top of the herb bouquet, then put a plastic produce bag over it all, loosely tying the bag at the base of the cup. Keep in the fridge (I keep mine in the door). Turn the plastic bag inside out at each use to control the humidity/keep the herbs from getting soggy. Replace the paper towel once it gets damp & remove any wilting herbs at each use.
I love seeing your dynamic together with your wife. But more importantly, you both seem so down to earth, which is probably why I like your channel for cooking your taste 10 to follow lol mine and that course is reassuring but it also gives me lots of good stuff to eat.
Always love seeing both of you!😄
Great video!!! Thank you for sharing!
Yes! 12 eggs in a carton, 12 minutes in a pot...Perfect every time. Easy peasy.
13
Thanks for all the great videos.
I'd love to see that chicken recipe done on the channel, sounds delicious.
This type of content is quite nice. Makes me feel like you guys are having a nice break and just enjoying as well!
Cool concept video, loved it!!
Merch designs look awesome! Also, yes Lorn, I have onion goggles and an egg slicer....I also have that little gadget that cores an apple and slices it at the same time as well as an electrical automatic tin opener - I've never used any of these things other than the goggles, my junk drawer is wild!
nerd!
Great video! I can already attest that these are the best ways to boil eggs and roast chicken. Thanks you guys!
for onions (those who don't wear contacts): every time you've cut a handful move them into a bowl of water or a container with lid and cover every time you've added. or have a fan nearby to blow over the onions away from you
8:59 "How to keep from crying when copping onions?" Onions contain a enzymes that cause your eyes to tear up when said compounds hit your eye. You can reduce the effect by refrigerating the onion beforehand to slowdown the enzymatic reaction. Using the sharpest knife possible to cut the onion damages fewer onion cells and causes less of the enzymes to be squirted into your face. To completely avoid it, use a pair of goggles or face shield. That way, none of the enzymes get into your eyes no matter how dull the knife is.
I love your videos so much. I used to think making bread was some sort of old people joke but it's so much fun and I've grown a passion for it. Tysm :). Greetings from Finland.
(I'm 31, 29y me said bread making was some old people joke).
PS: I have so many sourdough loaf pics if u want just tag me :D
Love the video. Also I like to cook a whole chicken in my enameled dutch oven. Put a compound butter under the skin and put a bunch of carrots in the bottom. When it's done you end up with carrots that are buttery and chickeny
You guys are a great pair. Keep up the great work!
I put corn in the microwave in the husk for 3min and the silk comes right off. I keep my onions in the fridge and they never make me cry. I never have buttermilk on hand but i do keep a container of powdered buttermilk in my fridge at all times for pancakes and biscuits.
I absolutely love them type of questions, if you can only eat one biscuit/cookie for the rest of your life what would it be??
Questions at the end:
- Fries for sure, especially steak cut fries. (also sweet potato fries are pretty awesome.)
- Pizza by far. While I enjoy a good veggie or turkey burger, I really can’t eat all too much beef anymore. Also, I’ve always loved pizza as a kid and still do.
- Milkshakes. Especially when they are orange Creamsicle or mint, but a classic vanilla is refreshing too.
- Bananas. Apples are absolutely delicious, but I can’t give up banana cream pies - they’re too good.
Thanks for answering some of those commonly searched questions!
Cutting onions near the vent, with the vent on, generally keeps the tears away for me. 👍🏼
❤LOVE this video! Please do more. It’s so damned entertaining, and the banter between you and Lorn is killer! Good job 🎉
Very cool. Keep dancing like you convinced me on the downtime! I can't help myself, now. 😁
You can reduce tearing when cutting onions by refrigerating the onions before cutting and using a sharp knife. Using a sharp knife helps because it cuts/breaks fewer cells than a dull knife, releasing fewer lachrymators (stuff that makes your eyes tear up).
Regarding crying when chopping onions: If I’m wearing contacts, I don’t cry at all. With my glasses on, I cry. 🤷♀️
Other things in my junk drawer besides onion goggles: Star Trek enterprise-shaped pizza cutter, wolverine style meat shredders (sorry Alton, they rule!), pig shaped corn holders. So I think Laurens hypothesis is 100% accurate.
Can’t wait for my MERCH!
Onions: keep a wet towel next to them, so that the towel's moisture attracts the sulfur compounds and not your eyes. Or wear contact lenses, never crying from chopping onions is my myopic superpower.
I really love this video! I feel like I know you better now, please make a podcast
I love this video!! Please do more with Lorn, your chemistry together is so sweet 🖤👻
Love your content…your recipes always work and taste amazing! 🎉🎉🎉
Pecans/apples!😂
Since I learned to use whetstones to sharpen my knives, I have never cried cutting onions. I feel that a sharp knife and the proper cutting technique is key to not crying when chopping onions. Many people just come down on the food like a hammer hitting a nail, but if you use a forward or backward motion, like a slicing motion, it cuts cleanly, and you don't aerosolize the chemical in onions that make you cry.
I love that you both had very different ideas about what HMU meant ;)
Different type of video from you, Bri, and i love it.
Lorn and Bri, you guys are great! Loved the video👍
Thank you for the hard boiled egg procedure! I’ve been using a method that usually left me with overcooked eggs that were nearly impossible to peel.
Your method makes perfectly cooked eggs that slip out of their shells.
I feel like the luckiest home cook alive as I’ve never experienced the crying when cutting onions that others have. And I cut onions nearly every day.
Love the full chicken, rice (rarely eat it is why) & pancake tips (amongst many). Fun banter. Have a great week!
Refrigerate the onions and use citrus like Lemon or Lime juice on the cutting board will help reduce the issues of crying while cutting onions.
Great way to keep form crying is to chop onions with your contact lenses on! Whenever I don't have mine on I cry, but when they are on, oh baby bring me a ton of onions and I'll chop'em like a ninja!
Love the merch!!
Fridges are just generally dry environments. I think it has to do with the fact that at near freezing, water (from the humidity in the air) condenses more readily drawing it out of the air resulting in lower humidity levels. To prevent that, put those veggies, etc. into the crisper drawer and close the vents. Open vents lowers the humidity, closed vents raises the humidity.
"…at the same time. (Softly) I love you…" 🫠
Loved this and love the tote
Something fun you can do when roasting chicken is throw some sliced potatoes in the bottom of the roasting pan part way through so they can cook in the schmaltz dripping off the chicken.
Since i was a child my mom always refridgerated onions and I still do it now that I'm 71. I rarely cry when chopping onions. I always suggest this on cooking channels and some folks contact me reporting that it does work. Hope this helps someone
Onions release sulfuric acid when they're bruised. Thats what makes your eyes water. So the key to not crying, is to make sure that the knife you're using is nice and sharp. A dull knife smashes and bruises the onion, releasing those acids. Direction helps too. Cutting onions pole to pole (julienne i believe?) is cutting with the grain structure making it even less likely to bruise as you're not cutting through membranes but rather with them. If you're using a dicer or food processor, it's going to bruise them no mater how sharp the blades are though.
On the question of cooking French-style with butter: I watch you, and I also watch Chef Jean-Pierre, who notes that _clarified_ butter gives you that buttery taste (at least somewhat), but it has a high smoke point because you've eliminated the milk solids that burn. You can shallow-fry in clarified butter, and I think you can even deep-fry with it thanks to its 450ºF smoke point.
Gheeeeee … personally I water sautee
Also, butter in French cuisine is a regional thing. The south of France, butter is barely used, almost never for cooking (usually just for things like tartines).
@@sahej6939yuck
Brazilians listening to how Bri Cook rice: WTF bro ???? This is not pastas!! It's rice! Where's the stirfried garlic and onion, and maybe a bayleaf??😮😂😂😂
Toss the onion in the freezer for 15 mins. Works like a charm! Try it! :D
12 min boiling eggs, then ice bath, is also what I do. To peel, put one egg into a small jar (like mustard jar), cover, shake about 16 times. The peel comes right off.
Butter in the pan for pancakes gives a caramelized edge. I have not been able to achieve that without butter.
I like to mix butter and olive oil for sautéing/frying, and butter with coconut oil for popcorn. Otherwise, clarified butter is good, too.
Reheat fries by tossing them in a really hot frying pan til they're glistening. They won't be like they were fresh out of the fryer but depending on the style of fry you can get pretty close
When I chop onions, I put on my old chem lab goggles and either do it outside or under my stove’s fume hood.
Pullet seasoning is absolutely a secret ingredient.
I discovered that wearing a face mask over your mouth and nose is pretty effective against onion years. Learned a lot in 2020
if you want to eat spaghetti squash "as spaghetti" cut in half from end to end, scoop out the seeds with a spoon, rub or spray the interior surface of the flesh, (season it as you want. I like onion and garlic powder and salt and pepper) flip it over so it is flesh side down on parchment paper and roast at 350 degrees until you can easily pierce it with a knifetip. After it is finished cooking take a fork and pull it through the squash flesh from one end to the other to create 'spaghetti strings"
tea dark-chocolate banana pecans (can't stand walnuts) Pizza milk-shakes and no coffee, no marshmellows, no milk-chocolate, no condensed milk, no malt, and eggs only if I can't taste them this was fun...thanks Bri and Loren hugs from Mexico
Add Lorn and Brian to my list of favorite couples to watch together. Right up with there with Stephen and Evie and Barack and Michelle.
You can avoid some crying from onions by pointing a small fan at the onion/cutting board. Works every time if I remember the fan
Apple! Fresh, or in salads, or in a pie, or in pancakes, or juiced, or juiced and fermented. So much more versatile than a banana.
From Statista: "Between 2001 and 2015, soy production was responsible for 8.2 million hectares of global forest loss [note: around 80% of soy goes to feeding animals, not humans]. However, this pales in comparison to the area of forest lost for cattle during this period, which was more than 45 million hectares."
So the claim that "growing soy is not that much better for the environment than industrial meat production" is just pretty weird.
Thanks, was looking for this, hope more people see it
I am a nerd and cover my eyes when slicing large amounts of onion with plastic wrap 😂
Definitely going to buy a Mary's whole chicken and cook it as you say. Yum!
how to keep from crying when cutting onions
1. wear goggles. I don't wear onion ones, I use my DeWalt ones :D Makes my Mrs laugh, but hey it works
2. Big one... breathe through your mouth. No joke. This works without goggles as well.
Hi Brian…love this type of video!…keep them coming!👌👌😁😁….oh for me it’s “walnuts “, “French fries”, “burger “, “milk shake”😁😁❤️❤️
Pecans - grew up on a walnut orchard. If I never have another walnut, it will be too soon 😂
I’m a NERD!! I don’t have and have never heard of “onion goggles” I just use swimming goggles, especially when cutting multiple onions like when I’m canning homemade salsa. Oh, and I have an egg slicer and I use it all the time! I guess I’m a giant nerd😅. Loved this video!
Pecans and bananas. Perfect for banana bread. I like the either or questions!