*German people looking smugly over the calm scream, as they keep on selling the eggs without storing them in a fridge unit in the supermarket * Weaklings >:D
Bay leaves do have a pretty noticeable flavor, IMO. As an experiment try making chicken stock but with bay leaves as the only seasoning. You'll taste it for sure. It's nowhere near as mysterious and esoteric as people seem to think.
It’s really classy that you guys put the thumbnail question at the beginning of the video. Really helps build trust in a big channel like this, that you aren’t clickbaiting your videos.
In regards to bay leaves..... another youtuber who does cooking asked himself the same question. "Why?" He decided to experiment and cook something mild both with and without the bay leaves. He made white rice with and without a bay leaf added and served them to his roommate. His roommate consistently said the one with the bay leaves tasted better. They're subtle for sure, but they do improve on dishes.
In my country bay leaves are translated into Daun Salam, and they give the aroma to the cooking. I've never bought the original, tempted to do one, but now I am not gonna
My only issue with bay leaves have been when they have been left in the dish. I have eaten several dishes and had an unpleasant experience when biting down on the little chunks that I assume were dried bay leaves.
My god yes. You just don't see it, and it annoys me every time when they leave it to last to keep you hanging. Saw they put it first, enjoyed the rest of the video so much more as a result.
A remarkably charming presenter, and I really appreciate the fact that he's open about, and OK with, and can joke about not being a school-trained certified "expert". And, I do believe he's absolutely right about the eggs (to be prepared in your converted barn-retro kitchen, hah!).
My mother is food technician and she told me that eggs simply don't like changing temperature of storage. So when you keep it in fridge they almost all time have constans temperature, but if you keep them on kitchen table temperature is changing all day long few degrees up and down
Never really considered mango that hard to cut. To me the hardest is probably a fully ripe tomato because unless your knife is razor sharp you will probably squash it.
I think you’re cutting it wrong. First off, to cut a tomato, you’ll do better with a teethed knife, and second, when cutting you’ll get a better result by sliding downwards towards you rather than just pressing down against the chopping board. I’ve never squashed any vegetable, just need to become one with the knife and feel the vegetables.
Bay leaves just add that "homemade by grandma" taste to things. It's not a huge flavor you'll notice but if you've ever had something and thought "this isn't as good as my grandma's" it probably needed some bay leaves.
It is proved to make legumes and beans " more digestible" Also it does add a lot of aroma just like any herb, like why do we add thyme and rosmary in things, it works with some foods better than with others, I love the taste of it in fish stew it would be impossible without it. :)
Filipinos have used Basil in their Adobo dishes. It mostly plays a part in aromatics but also provides a hint of sweetness and a tiny bit of kick to the Adobo.
In some recipes there's a very good reason for using non-iodized salt (Kosher is non-iodized) other than for handling purposes. In cheese making, for example, the iodine has the possibility of killing off the cultures that are essential in the making of most varieties of cheese.
I believe Luke Skywalker would actually be a decent cook. Maybe not a total pro, but with his childhood growing up in a bit of a podunk-y area, I don’t think they’re eating out too often. I’m sure he was taught the basics, and is able to retain those skills and be able to season and cook food properly.
Food is really scarce on Tattooine because of the climate. I think Luke would be a good cook, but mostly because he didn't get to try a lot of things. They probably lived off of rationed market-bought food.
He also spends at least a month training on Dagobah, and we saw the stew Yoda served him. If he didn't know how to cook already he probably learned real fast.
He doesn't HAVE to cook, and he's probably too lazy to cook. But the SW character that's the biggest foodie and would know his way around the kitchen is obviously Jabba.
You get less grains with kosher and finishing salt, but bigger grains but with table salt you get more grains so i think table salt, but kosher salt Is a good happy medium. Medium grains between the two, medium salt :)
I was just sad to hear how amazing he would answer and then see what got typed as the actual reply. They stripped all of the personality away in the replies.
just get the chopper (key: do the top), that's what we locals use to pry open the MF... then after just use the body weight to pry the "halfs" open... it's pretty easy if you know how to... heck the chopper the locals use are old AF
I think something like jackfruit is harder to cut. Durian can be split open perfectly by tracing the lines and split point on the bottom of the fruit. Ripe durian also does not really have sap iirc. Jackfruit have stickier sap and have to be split opened properly to get the flesh and pits contact.
Props to Andy for being pretty quick, upfront, and clear about his own qualifications, or rather lack there of, but still giving plenty of good advice! Honestly, I love this style for him maybe even more than his channel style, despite how most of his videos are so clean and smooth in terms of editing and filming. He has great charm and presentation even when just giving cooking advice. Wish I could see more of him just talking about whatever off the top of his head.
@@GP-qi1ve I've never set foot in the US. Most UA-cam chefs are real life chefs that attended culinary schools and everything. Having a career without a degree in a specific field is always impressive.
So does Marco Pierre White. 0 knowledge on culinary. Forced by his father to find a job at a restaurant. Fall in love with cooking. Become the first British cook to earn Michelin star. Mentored other world top chefs. With the right way, nothing can stop you
Table salt, more often than not, has added anti-caking agents as well as being iodized, which salt experts say is unpleasant. Also because table salt is so extremely fine, it's therefor extremely salty. I know that sounds weird, but a pinch of table salt vs a pinch of kosher salt is huge difference. Also, the best way to prevent crying when chopping onions is not forming an emotional bond with it.
@@r10101 Correct. Surface area and chemical composition. Not all salt is chemically uniform even among the edible salts. Fleur de Sel, the most expensive serving salt is a byproduct of common brine techniques employed since the middle ages and has a unique flavor due to its larger granularity and chemical composition.
@@darkchainzz797 I know, but I also know, even if just subconsciously, some people will read stuff like this and take it as an excuse to procrastinate and/or settle for mediocrity.
as an asian, i beg to differ. mango is one of the easiest fruit to cut. its not the easiest since something like orange and lime exist. try cutting a durian, not only its bigger and full of spikes. the inside is not all 'fruit'. the edible parts are sort of in each room inside the fruit, around 5-7 each so you have to cut in a specific area to not ruin the edible parts inside.
My pet hate is pomegranate. It's a true drag. I ordered a box of them once and could not get through them. Extracting the seeds (there are UA-cam tutorials on this) takes for ever and uses a lot of dishes. Ended up giving them to my hens.
He's right about the eggs. I wish he had also added that once you DO put room temperature hen's eggs into the fridge, you must keep them there. As well, do not wash them if you plan on keeping them out.
@@Pidove727 If you wash them days/ weeks before using them, yes! There's a thin protective barrier on an eggshell that will help keep it safe. If you wash that off, you need to keep the egg in the fridge & the risk is slightly increased. So the best thing is to not wash your eggs until right before you crack them.
The usual eggs I get here have two dates on them. One after which they're supposed to be in the fridge one one as expiry date. They're usually around 1 and 2 weeks after getting them in the store.
Some hard fruits also include jackfruit and pomegranites. Both are really annoying because the good bits are trapped in an almost mycelial membrane and you need to extract them.
Bay leaf reduces acidity. Make a tomato sauce without bay leaf, then halfway through cooking, separate some and put a bay leaf in the main dish. Taste them side by side, and I guarantee you the one without bay leaf is more acidic and harsh.
@@pm146 They also add an amazing flavour. Try adding them to the water when you are re-hydrating dried beans on the stove, you can definitely taste them. I'd also recommend adding 3-4 fresh leaves to the stock when making a risotto, another area where their flavour really shines.
That's how a lot of cooks are. When you get into real deal chefs that's when you get people with both a lot of experience and a chemical understanding. Sometimes they're trained professionally in food science and culinary school, other times they just kept working their way up in the kitchen and either just learned the chemistry over time naturally or intentionally learned it to improve.
Someone who understands food chemistry, and cooking physics/chemistry would be Alton Brown. If you can find his series Good Eats, or at least the books, he breaks down a lot of the processes and reactions in cooking to a lay person level, very informative.
Do you mean the casing around the nit or the nut itself? Because opening the nut is extremely easy. Just knock it real hard around a geodesic and it cracks open.
Fruits more difficult to cut than mango: Pomegranate. Pineapple. Durian. Jackfruit. Coconut. Any fruit that comes off a cactus. There's actually a pretty extensive list...
Chewbacca was the logical answer I wasn't expecting. It does make sense though. He's a hunter and had a family so he cooked often and not just for himself.
for the person asking about bayleaf... just try to cook white plain rice with and without one bayleaf in the pot, this REALLY shows the difference of its presence
and if you dont notice a difference it's because the bayleaf has gone stale, way too many people dont store them right or just dont ever get new ones. they do lose potency after time especially if you dont store them right.
@@jking4854 while you can use bayleaves for rice I personally dont, it's just a great way to figure out if your bayleaves are still functional since rice is pretty subtle in flavor and wont be overpowering it aswell as being good at absorbing other flavors. other methods would be to soak bayleaves in warm water as you would tea
I've cut onions a ton over the past year or so and you literally have to SOAK THEM or run them under a LOT of water. It works though, and you can also get off leftover skin!
The way Andrew cuts mangos is like almost the best way to do it. Use a small potato peeling knife, insert along the edge and run it along the seed on one side all the way around, then do the same on the other side. Cut up halves like andrew does but with a lot less difficulty because you're using a tiny knife.
I like to take the halves, cut a few slices and then peel those. Then if I want cubes I can cube it up later. Makes me feel like it takes away less of the fruit and also I also feel like it doesn't take as long cause I don't have to cut individual cubes off the peel
I know this isn’t relevant for cutting mangoes but as a man who eats a lot of mangoes I like to bit into it like an apple and pull the meat out with my teeth. Leaves the skin dangling where you just bit it.
@@jacobrobinson59 same, since I live on an Island I've never cut my mangos. I always peeled the skin with my moth and ate the fruit down to the seed. lol no wastage
Well, grades are mostly just about evaluating how good you are at telling back at teachers what they told you. How many people with great grades end up sucking at their job after all?
@tconlon251 True, but he is only 50 years old. Yoda is 700 or something, plenty of time for culiunary school. Edit: Grogu does seem to have a big love for food, even if it is still alive :)
If anyone is struggling with crying when your chopping onions the solution is simple- I learnt this when I worked in a kitchen. Whatever you do don’t cut through the root- that’s where the chemical is that makes you cry. Leave that alone and you’ll never cry whilst chopping. Cut thousands of onions since learning that and not cried once
I remember a moment in elementary school we had a cooking class and something bad (I don’t know what happened but) I was crying and the teacher said “hey you do the onions your already crying so nothing changes” my elementary school cooking teach was a actual genius
@@DreamApostle128 if you really don't understand, Babish doesn't show his face often, and his videos are usually like the very beginning of this video, you only see his torso
I can answer the tail-on shrimp thing: When you're just eating the shrimp by itself-cooked with some seasoning, maybe dipped in some sauce-then the tail acts as a little handle. When you get shrimp with the tails still on in a pasta dish, that just means the restaurant bought tail-on shrimp because it's cheaper, then was too lazy to remove the tails before using them in cooking.
You use fresh bayleaf when cooking rice. There's definite difference in the scent between adding 2-3 fresh bayleaves with no bayleaf. Not sure how people cooked it there, but my mother usually put fresh bayleaf on… *any* steamed or stir-fry dishes. It gives mildly _fresh & leafy_ scent unique to it. If you're using a dried one, I suggest to add more leaves. What usually needs one fresh bayleaf might need 4-5 dried bayleaf. …thanks God I have 2m tall bayleaf tree on my yard.
Dried bay leaves are a staple of many an indian dish recipe. It's the minty flavor and it balances out all the other masalas I guess. You won't an Indian pantry WITHOUt bay leaves
In India we call bay leaves 'tej patta' which would literally translate to Strength/Bold leaves. But the ones we use are more dried up. We mostly temper our cooking oils with it Or boil it with a hint of ginger in water to make tea...for when you have an itchy throat or a headache or an existential crisis. Cures all.
I started making tea out of them for the reason that I wanted to know what the heck flavor they were adding. I found it pleasant and keep doing it. By the way, in the US, most people use dried bay leaves too. I think you would have to live where they're grown (California, I think) to get them fresh like that.
He have a soundcloud called "Bedtime with babish" were he read bedtime stories, the project kinda die down due to other projects and him moving apartments
I can just see Obi Wan being the best cook in Star Wars. There's no way that Obi Wan doesn't get hella bitches and cooking is definitely one of his tricks. He is, after all, so civilised
slice off the bottom (where it looks like a star and has bits "peeling" up) then run your knife through the peaks of the ridges that go down the sides and crack that baby open. some cut along the equator though
Him and markiplier cooked together it was as heartwarming and calming as you'd imagine ^__^ love both tbh and the combination of bwb and ratatouille are what inspired me to be a chef.
"whats the best sandwich?" babbish: [long list of fancy ingredients] me: [slowly takes a bite of my peanut butter and raspberry jam on multigrain bread]
@@TheGIJew. white bread has been very tasteless and annoying texture to me. Pretty much found out i hate it now, after years of eating honey wheat and going back to white bread after moving. Yeah dont like it anymore. felt like eating styro. i think brioche or honey wheat is better.
white bread does not go with a sweet sandwich, like jam or nutella or pb. the soft and sweet (or sickly sweet if it's wonderbread) quality makes it just mushy
My grandma's secret to dealing with onion tears is to cut onions while directly under a ceiling fan. Everyone else in the house suffered, but her eyes were perfectly fine 😅
I was making a Japanese style curry, which called for red cooking wine. After 4 different stores, all ending with failure, I marched into a liquor store and asked what to substitute for red cooking wine. The guy was incredibly helpful, as when I explained I was making curry, he said since it's something strong and flavorful and something that didn't interrupt those flavors would be best, so a cheap merlot, which he got for me. Worked fine and still had enough left over for a glass. TL;DR you can replace cooking wine with actual wine if you know what you're doing
There's cooking wine? That sounds like a mild scam. Like one of things you can use the normal product for. But some marketing has you convinced you need to use this specific version.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Mad respect they put the first question as the thumbnail, didn’t make us wait the whole video to hear the answer
I skipped the whole video to find it and missed it :(
@@pdMAGaus lmao 😂
@@pdMAGaus rip
@@pdMAGaus it was 20 seconds into the vid man 😂
I HATE when they do that, the mortician video did that to me recently.
My mom has the best technique for not crying when cutting onions. She gets me to cut them for her.
Lol
Same here bro 😂, im not crying because im laughing, im helping my mom in the kitchen
Onion machine
idk why my whole family including me dont cry when cutting onions
Yalls parents cook??
“PEOPLE DONT KEEP EGGS IN THE FRIDGE?? DONT THEY GO BAD FASTER???”
Dumbledore asked calmly.
*German people looking smugly over the calm scream, as they keep on selling the eggs without storing them in a fridge unit in the supermarket * Weaklings >:D
Underrated joke
@Devon Soman You never put a period at the end of your sentence.
In addition, European farms vaccinate their hens against salmonella. The US does not.
When you steal the top comment
The trick to not crying when chopping onions is to not form an emotional bond
Don't name them either. Helps prevent attachments
Chew gum.
stolen. what a hack lol
man i cant, they expensive as fuuuuuuuuc over here where i live, they are gold nuggets and i have 3 pet onions
My poor babies…
"People dont keep eggs in the fridge? Dont they go bad faster?" Babish asked calmly
Banish didn't ask calmly, Banish was asked calmly.
DIDYOUPUTYOUREGGSINTHEGOBLETOFFIRE?!
@@JimboDoomface No ?
*_["did you put your eggs in the goblet of fridge?" Babishdore asked calmly]_*
@@olavdorosario6540 The meme is that Dumbledore was the one who was yelling in that scenario and babish is also yelling
I had the same question about bay leaves. It was explained to me this way: "You will not notice it's presence, but you will notice it's absence."
It enhances flavors and removes the stench of meat
ua-cam.com/video/3-Iksy2CNmg/v-deo.html if u wanna know more on what bayleaf does (if i remember correctly he says it there)
The 2012 Sergio Busquets of ingredients
Bay leaves do have a pretty noticeable flavor, IMO. As an experiment try making chicken stock but with bay leaves as the only seasoning. You'll taste it for sure. It's nowhere near as mysterious and esoteric as people seem to think.
You can also make tea out of bay leaves to get a direct idea of the flavor it adds. It's actually really refreshing
He always brings up the fact that he didn't go to culinary school and credits a lot of his success to being lucky. So humble.
that's why I respect him the most
@@robertcornelius3514 he a jew?
@@robertcornelius3514 lmao 😂
@@achikkun6352 he’s Italian, but to be fair that’s an easy mistake to make.
@@robertcornelius3514 jews arent alcoholic. He is just a charismatic guy that can cook a little bit
Love how uncomfortable he is tryna sell his knives, I bet they are high quality, but the humbleness of him starting up the hype of his knife was great
And what's better is that his knives have been noted to be REALLY quality too
at least they're not marked up due to his name being on it
@@lue64 exactly bruh, I'd buy em if I wasn't broke. I'd love to start culinary and I'd want this mfs knives.
@@nikkoa.3639 need em
@@voorlees9368 I also looked up the steel it uses and it's great for it's price range of 20 - 25 dollars
It’s really classy that you guys put the thumbnail question at the beginning of the video. Really helps build trust in a big channel like this, that you aren’t clickbaiting your videos.
Yeah that’s also what I like abt Daily Dose of Internet. What you see in the thumbnail is the first thing you get
nice pfp
@@Nativityin6lack slightly nicer pfp
@@ryantruong9388 tbh i’ve grown to like pinkerton a lot more but i’m too lazy to change it
They don’t always do that it was just this video
him saying "Two ounces of cheese" had the same feeling as the "two shots of vodka" woman.
Sandra Lee. "COCKTAIL TIME!!"
Ah yes Sarah Lee. The beginning of my alcoholism 😂😂
No cap
2 shots of vodka, gloop gloop gloop gloop gloooop 🤣🤣🤣
Pretty much
1:21 The way he screamed "DON'T THEY GO BAD FASTER?!" was flawless. In general, this is just my favourite answer too.
I freaking lost it when he screamed it. I wasn't ready for the rage that he had obviously bottled up inside.
@@jojojaykay when you see a female on the internet
fasTER
@@gregtheegg7030 man's really went AWOOGA FEMALE
@@dwaterson21 so basically tommy
He sounds so happy when the questions are for him
Ikr
In regards to bay leaves..... another youtuber who does cooking asked himself the same question. "Why?" He decided to experiment and cook something mild both with and without the bay leaves. He made white rice with and without a bay leaf added and served them to his roommate. His roommate consistently said the one with the bay leaves tasted better. They're subtle for sure, but they do improve on dishes.
In my country bay leaves are translated into Daun Salam, and they give the aroma to the cooking. I've never bought the original, tempted to do one, but now I am not gonna
My only issue with bay leaves have been when they have been left in the dish. I have eaten several dishes and had an unpleasant experience when biting down on the little chunks that I assume were dried bay leaves.
I came to the comments section specifically to suggest that, my bf started cooking white rice with it and now I'm totally obsessed hahaha
also for what i know, dried mor maturated leaves taste better than fresh leaves
@@Sphynx823 no kidding, it's like leaving razor blades in your food lol
Best way to not cry when cutting onions is to not get emotionally attached to the onions.
Oh then I should stop making out with my onion
I should probably stop giving my onions names and singing them to sleep, then.
ahh I should make them cry then, reverse psychology
@@nineteen7071 Please don't take them to bed, OK?
I hate onions
The way he gets excited when someone actually tags him for a question is really charming
@@arielofri-akman7811 yo momma
@@arielofri-akman7811 since when?
@@arielofri-akman7811 it literally says in the description 'his'
I respect Andrew for not just talking about his own line of cookware and actually gives other options that he prefers.
Underrated part of the video is that the question in the thumbnail is the first question Babish answered.
For real though. Shout out to Wire for starting with that.
the fact that the date in the thumbnail is not the same in the video is triggering me
My god yes. You just don't see it, and it annoys me every time when they leave it to last to keep you hanging. Saw they put it first, enjoyed the rest of the video so much more as a result.
@@Pokabyss and my illusion has been shattered
I never realized how well shaped his head was. Kudos.
That’s what she said
Which one?
If you think his head is well shaped....you should see the shaft.
With the way he cooks, and expresses himself around food, I never would've guessed he didn't go to culinary school
That’s the plot twist. He is an actor acting as a cook. He went to film school so he is a very good actor. Case closed.
@@TheBrilliantBrick people don't go to film school to become actors though . . .
@@dwightschrute4560 it's ok, Dwight. No one blames you. The mysterious and elusive "joke" is difficult to spot sometimes.
@@roonilpeblib6879 thanks for being nice about my slowness
As someone who did go to culinary school I can tell 😅 He makes great cooking videos though 🤷♀️
A remarkably charming presenter, and I really appreciate the fact that he's open about, and OK with, and can joke about not being a school-trained certified "expert". And, I do believe he's absolutely right about the eggs (to be prepared in your converted barn-retro kitchen, hah!).
My mother is food technician and she told me that eggs simply don't like changing temperature of storage. So when you keep it in fridge they almost all time have constans temperature, but if you keep them on kitchen table temperature is changing all day long few degrees up and down
Never really considered mango that hard to cut. To me the hardest is probably a fully ripe tomato because unless your knife is razor sharp you will probably squash it.
I feel like it’s gotta be a pineapple or coconut, just because of the shell?
Durian maybe?
You try *cutting* a blueberry and not squash it
Why would you need to cut a blueberry tho
I think you’re cutting it wrong. First off, to cut a tomato, you’ll do better with a teethed knife, and second, when cutting you’ll get a better result by sliding downwards towards you rather than just pressing down against the chopping board. I’ve never squashed any vegetable, just need to become one with the knife and feel the vegetables.
Best way to not cry when cutting onions is to not get emotionally attached to the onions.
Edit: thanks for all the love guys!
But... their families! It’s so sad! 😭
But I love them...they do so much for the flavoring of my food😥
if you keep a candle while cutting onions. you won't get the tears.
That's my problem right there.
It’s always so sad. I counted the rings on my onion and it was only 13 years old. It had its whole life ahead of it still. 😞
Bay leaves just add that "homemade by grandma" taste to things. It's not a huge flavor you'll notice but if you've ever had something and thought "this isn't as good as my grandma's" it probably needed some bay leaves.
make a quick bayleaf tea and try that (dried leaves, hot water, 2 minutes). you will instantly realize what flavor it adds to dishes.
It is proved to make legumes and beans " more digestible"
Also it does add a lot of aroma just like any herb, like why do we add thyme and rosmary in things, it works with some foods better than with others, I love the taste of it in fish stew it would be impossible without it. :)
When making pasta, boil water with salt, a glove of garlic, and 1 or 2 Bay leaves.
Trust me, you'll notice the flavor and it's good.
@@soxpuffoooh, definitely trying this next time I cook!
Filipinos have used Basil in their Adobo dishes. It mostly plays a part in aromatics but also provides a hint of sweetness and a tiny bit of kick to the Adobo.
In some recipes there's a very good reason for using non-iodized salt (Kosher is non-iodized) other than for handling purposes. In cheese making, for example, the iodine has the possibility of killing off the cultures that are essential in the making of most varieties of cheese.
And for pickling. No anti-clumping agent added, which shows up in pickling liquid. It's very useful. Also, tastes good.
Now I know the mystery of why Andrew only uses Kosher Salt. Their voice is also so soothing to listen to.
Every where I go I see you face. You keep watching every thing that I do lol
Binging with Babish is what I watch when I'm stoned and about to go to sleep 😂
This guy again
It's a question that we didn't ask but needed
Love you bro
One of my favourite cooks on one of my favourite internet shows
Same
Wired is an exellent place of internet
gkj
Hello there Kamaboko Gonpachiro
ua-cam.com/video/yAPtUU5JLhQ/v-deo.html
Love how animated babish is. You dont see him like this in his normal vids
I believe Luke Skywalker would actually be a decent cook. Maybe not a total pro, but with his childhood growing up in a bit of a podunk-y area, I don’t think they’re eating out too often. I’m sure he was taught the basics, and is able to retain those skills and be able to season and cook food properly.
I think Lando is an excellent cook.
Obiwan was really good at the grill
Food is really scarce on Tattooine because of the climate. I think Luke would be a good cook, but mostly because he didn't get to try a lot of things. They probably lived off of rationed market-bought food.
He also spends at least a month training on Dagobah, and we saw the stew Yoda served him. If he didn't know how to cook already he probably learned real fast.
He doesn't HAVE to cook, and he's probably too lazy to cook. But the SW character that's the biggest foodie and would know his way around the kitchen is obviously Jabba.
Babish: "Listen to me with various grains of salt"
Is that with grains of table salt, kosher salt, or finishing salt?
You get less grains with kosher and finishing salt, but bigger grains but with table salt you get more grains so i think table salt, but kosher salt Is a good happy medium. Medium grains between the two, medium salt :)
Various grains, so assumingly some of all of them.
SALT IS SALT
Kosher is much more forgiving.
That’s the joke
"Hardest fruit to cut? Mango"
Tropical Viewers: *_Visible disappointment_*
@LittleMissAyanna agreed
@LittleMissAyanna *Laughs in asian*
@@barackobama7569 *laughs with you*
The center bony part is ALWAYS meant to be eaten.
Durian
Babish has a calming voice but the second he yelled he's like a different person at that point.
teachers
Babish yelling is cursed
Look at his red dead redemption video lol
Look at his sharp knife video lol
@@Sylvillian I see that you are a "Walten Files" enjoyer.
I just want to say: I love the sound of this guy's voice.
These questions are soooo much more complex than those asked to Gordon Ramsey who actually went to culinary school lol
ua-cam.com/video/yAPtUU5JLhQ/v-deo.html
@Cainite Ventrue no one cares about you
@@bobrock9758 who hurts you?
I was just sad to hear how amazing he would answer and then see what got typed as the actual reply. They stripped all of the personality away in the replies.
I guess people have more faith in Babish😁
"is there a harder fruit to cut?"
Hmm, imma go with durian. Its a big spiky wooden ball, full of sap stickier than tar. It murders knifes apparently.
Nah, its actually soft to cut through especially when its ripe.
just get the chopper (key: do the top), that's what we locals use to pry open the MF... then after just use the body weight to pry the "halfs" open...
it's pretty easy if you know how to... heck the chopper the locals use are old AF
kiwano
I think something like jackfruit is harder to cut. Durian can be split open perfectly by tracing the lines and split point on the bottom of the fruit. Ripe durian also does not really have sap iirc. Jackfruit have stickier sap and have to be split opened properly to get the flesh and pits contact.
Nah jackfruit is harder to cut, those sappy bitches how dare them making my knife sticky
Props to Andy for being pretty quick, upfront, and clear about his own qualifications, or rather lack there of, but still giving plenty of good advice! Honestly, I love this style for him maybe even more than his channel style, despite how most of his videos are so clean and smooth in terms of editing and filming. He has great charm and presentation even when just giving cooking advice. Wish I could see more of him just talking about whatever off the top of his head.
The fact that you managed to drop a "Star Wars Christmas Special" reference in a Twitter cooking question video is thoroughly impressive.
Wrong character though. It was Chewy’s wife that was doing the cooking. Forget her name though.
@@mcgrimly4467 they did show him cooking in the sequel trilogy at least
I also think Obi-Wan would be a great cook
I love knowing that Andrew has a success career in the culinary universe without a culinary school degree. The beauty of independence!
And his knowledge is accurate too, which is impressive!
@@GP-qi1ve I've never set foot in the US. Most UA-cam chefs are real life chefs that attended culinary schools and everything. Having a career without a degree in a specific field is always impressive.
@@GP-qi1ve I'm in Belgium. Many people don't know how to cook to Babish's level. Idk where you are.
So does Marco Pierre White. 0 knowledge on culinary. Forced by his father to find a job at a restaurant. Fall in love with cooking. Become the first British cook to earn Michelin star. Mentored other world top chefs. With the right way, nothing can stop you
@@munir8015 The only two dishes I can cook rn that actually taste good is eggs and chicken tomato soup 😭 this gives me hope
Ethan Chlebowski made a great video on the uses for Bay Leaves. I find they add aroma and can help with the harshness of cooking onions.
Hey anime chef guy! Love your channel.
Was literally thinking of him when they mentioned bay leaves!
Make more vids. There my new addition
We add bay leaves and cinnamon sticks while cooking white rice in the water for 10-15 mins. It gives a lot of flavor to otherwise plain white rice.
Just put them when cooking beans, won't regret.
Andrew: “Don’t eat bay leaves”
Also Andrew: [Eats bay leaf]
You can chew them. They do have a very distinct taste.
Boris is typing...
get those dried and its a whole new level
For the onion cutting and crying, my husband taught me to keep some water inside my mouth while cutting. I never cried a tear ever since.
Just cut both ends, peel the first layer or two then wash them under the fucet a little and that's it no tears.
"mango is the hardest fruit to cut"
Durian: *cracks fingers*
King of the fruits my guy
maybe in terms of "hardness" hard but not "difficulty" hard
@@_umarro_ yea imma cut a mango instead of a durian any day
@@_umarro_ Bruh Durian is definitely more difficult than mangoes
Coconut tho 🥴
Table salt, more often than not, has added anti-caking agents as well as being iodized, which salt experts say is unpleasant. Also because table salt is so extremely fine, it's therefor extremely salty. I know that sounds weird, but a pinch of table salt vs a pinch of kosher salt is huge difference.
Also, the best way to prevent crying when chopping onions is not forming an emotional bond with it.
It's all about surface area when it comes to saltiness, isn't it?
But onions have so much character development to them! They've got *layers!*
@@doctorsnakeeater1997 Yeah! Makes the consumption of the onions much tastier!
@@r10101 Correct. Surface area and chemical composition.
Not all salt is chemically uniform even among the edible salts. Fleur de Sel, the most expensive serving salt is a byproduct of common brine techniques employed since the middle ages and has a unique flavor due to its larger granularity and chemical composition.
Also IIRC the kosher salt's flaky shape reduce moisture absorption making it more practical in the humid restaurant kitchen
Hearing Babbish admitting he had bad grades at college is so reassuring and relatable.
Same oh gosh whew
Shouldn't make it acceptable though. Push yourself to be better in everything you do.
@@darkchainzz797 I know, but I also know, even if just subconsciously, some people will read stuff like this and take it as an excuse to procrastinate and/or settle for mediocrity.
as an asian, i beg to differ. mango is one of the easiest fruit to cut. its not the easiest since something like orange and lime exist. try cutting a durian, not only its bigger and full of spikes. the inside is not all 'fruit'. the edible parts are sort of in each room inside the fruit, around 5-7 each so you have to cut in a specific area to not ruin the edible parts inside.
My pet hate is pomegranate. It's a true drag. I ordered a box of them once and could not get through them. Extracting the seeds (there are UA-cam tutorials on this) takes for ever and uses a lot of dishes. Ended up giving them to my hens.
I came to say, "durians are harder to cut than mangoes by far" but knew in my heart it had already been said.
Also there's the smell you have to ignore while trying to convince yourself "it's gonna taste better than it smells"
@@thekoifishcoyote8762 i dont smell anything. white people joke? lol
@@colinharter4094 exactly or jackfruit
"people don't keep eggs in their fridge", they would die if they visited a British supermarket
You should read your packaging not all eggs should be kept in a fridge in Britain
@@frankieslefttoe8210 that's my point, British supermarkets don't store eggs in the refrigeration area
What lunatic would put eggs in a fridge?
@@NormadYT my family
@@djcrazythomashulks yeah they do
Are we just gonna ignore the fact that, he probably screamed for the first time?
Is your profile pic a bowl of ketchup
@@katevgrady I just typed sos in google
TheSoS su
yes we are just going to ignore that
@@thesos11 bro, you SOS
He's right about the eggs. I wish he had also added that once you DO put room temperature hen's eggs into the fridge, you must keep them there. As well, do not wash them if you plan on keeping them out.
Do wash them right before you use them though! You don't want to accidentally get chicken poo residue in your cooking.
I was always told to never wash eggs as that poses a greater risk of salmonella poisoning!
@@Pidove727 If you wash them days/ weeks before using them, yes! There's a thin protective barrier on an eggshell that will help keep it safe. If you wash that off, you need to keep the egg in the fridge & the risk is slightly increased. So the best thing is to not wash your eggs until right before you crack them.
You can also coat room temp eggs in olive oil to make them keep longer. Got almost a month out of one batch before they went bad.
The usual eggs I get here have two dates on them. One after which they're supposed to be in the fridge one one as expiry date. They're usually around 1 and 2 weeks after getting them in the store.
Some hard fruits also include jackfruit and pomegranites. Both are really annoying because the good bits are trapped in an almost mycelial membrane and you need to extract them.
... pomegranates*
Bay leafs are the weirdest thing. You can't tell when they're there, but you can tell when they aren't.
Bay leaf reduces acidity. Make a tomato sauce without bay leaf, then halfway through cooking, separate some and put a bay leaf in the main dish. Taste them side by side, and I guarantee you the one without bay leaf is more acidic and harsh.
"or maybe two!"
- some russian chef
@@yourlocalguardsman I see you watch Boris.
@@yourlocalguardsman joo munni vett
@@pm146 They also add an amazing flavour. Try adding them to the water when you are re-hydrating dried beans on the stove, you can definitely taste them. I'd also recommend adding 3-4 fresh leaves to the stock when making a risotto, another area where their flavour really shines.
Just the fact that the thumbnail was the first question you answered easily makes this one of the best Twitter response videos I've ever seen.
"mango is the most difficult fruit to cut"
Me: "laughs in durian"
sneezes in jackfruit/pineapple
Coconut
pomegranates
Jackfruit is 🙄
“Snorts in Banana*”
Best part of the video is he used chopsticks to scramble the eggs
It felt so wholesome when he saw the Steven Universe was for him rather than a general question.
There's always one ^^ LoL!
it's just now hitting me that Babish doesn't chemically understand his food, it's basically just experience; I would assume.
That's how a lot of cooks are. When you get into real deal chefs that's when you get people with both a lot of experience and a chemical understanding. Sometimes they're trained professionally in food science and culinary school, other times they just kept working their way up in the kitchen and either just learned the chemistry over time naturally or intentionally learned it to improve.
He knows what he is doing. Do t listen to him..
@@mtbmadman187 huh?
he's said a few times that he didn't really go to school to cook he is mostly self taught.
Someone who understands food chemistry, and cooking physics/chemistry would be Alton Brown. If you can find his series Good Eats, or at least the books, he breaks down a lot of the processes and reactions in cooking to a lay person level, very informative.
i love Babish ✨ he's just a wholesome guy who never went to culinary school, went to a film school but got bad grades lmao
Atleast it's not an art school lol
and lucked his way into becoming a food influencer
My respect for this man has greatly increased, he casually referenced the Star Wars Christmas Special. That's some deep level nerdery right there. 😁
“Mango is the hardest fruit to cut” that’s a nice way to tell everyone they’ve never opened and peeled a coconut.
I open them cave man style. Smash it with rock or throw it on to a rock.
Its coconut not cocofruit
@@edwardhisse2687 hahahaha
Do you mean the casing around the nit or the nut itself? Because opening the nut is extremely easy. Just knock it real hard around a geodesic and it cracks open.
"Hardest fruit to cut? Mango."
*confused durian noises*
durians are actually pretty easy to open up
@@alverofathir durians are actually a fair bit softer than they look. You kinda just halve them the same way you do a watermelon.
@@heartdeyna I think durians are easier to serve for eating than watermelons, but people are usually scared off because of the smell and looks
Or even, IDK, Pineapple?
Nah durian is easy. Just need to find the right spot (between fruit chamber), make shallow cut and just use your hand
I love how he’s so open about not being a professional and just trying his best lol
Babish screaming at the cap locks tweet is an awesome vibe.
Fruits more difficult to cut than mango: Pomegranate. Pineapple. Durian. Jackfruit. Coconut. Any fruit that comes off a cactus. There's actually a pretty extensive list...
Pomegranate has grenade in the name for a reason
@@BidenGD it literally doesnt
@@timmaloney169 r/woooosh
@@BidenGD pomegranite
@@timmaloney169 In French it does
Babish learn how to crack an egg with one hand and now he's gonna flex on us for eternity.
its pretty easy tbh
@@arielofri-akman7811 omg really! that’s so cool. where did you “learn” that?
@@arielofri-akman7811 Nope. Andrew isnt non-binary. Please don't claim things without actual evidence.
@@arielofri-akman7811 no one cares
@@arielofri-akman7811 his official site refers to himself as "his"
2:17 The honest and humility on this guy. This is why he’s so good to watch. Even though I hate cooking. He’s just such a legit type of person
Chewbacca was the logical answer I wasn't expecting. It does make sense though. He's a hunter and had a family so he cooked often and not just for himself.
for the person asking about bayleaf... just try to cook white plain rice with and without one bayleaf in the pot, this REALLY shows the difference of its presence
and if you dont notice a difference it's because the bayleaf has gone stale, way too many people dont store them right or just dont ever get new ones. they do lose potency after time especially if you dont store them right.
You guys use bayleaves for rice?
@@jking4854 yes, you should try it out at least once, my bf showed me this for cooking brown rice, but it works great with white rice as well
Tried. Do not like
@@jking4854 while you can use bayleaves for rice I personally dont, it's just a great way to figure out if your bayleaves are still functional since rice is pretty subtle in flavor and wont be overpowering it aswell as being good at absorbing other flavors. other methods would be to soak bayleaves in warm water as you would tea
Chewbacca has mad skills as a cook. He roasted a porg over a bonfire and got the skin crispy without burning.
that stew thing yoda made in empire strikes back tho
@@trippiebread5596 Also the soup that thanos makes
Rey’s instant stew for scavengers on a budget
Cannot believe he did not say "Take this with a few grains of Kosher salt."
it was set up PERFECTLY.
The question might not have come right before it originally, they coudl've edited it around for better flow in the video. But I agree!
it was eggstremely disappointing
I've cut onions a ton over the past year or so and you literally have to SOAK THEM or run them under a LOT of water. It works though, and you can also get off leftover skin!
The way Andrew cuts mangos is like almost the best way to do it. Use a small potato peeling knife, insert along the edge and run it along the seed on one side all the way around, then do the same on the other side. Cut up halves like andrew does but with a lot less difficulty because you're using a tiny knife.
I like to take the halves, cut a few slices and then peel those. Then if I want cubes I can cube it up later. Makes me feel like it takes away less of the fruit and also I also feel like it doesn't take as long cause I don't have to cut individual cubes off the peel
I know this isn’t relevant for cutting mangoes but as a man who eats a lot of mangoes I like to bit into it like an apple and pull the meat out with my teeth. Leaves the skin dangling where you just bit it.
@@jacobrobinson59 same, since I live on an Island I've never cut my mangos. I always peeled the skin with my moth and ate the fruit down to the seed. lol no wastage
@@amaliamorris7164 tropical gang showing up!! Nice
@@jacobrobinson59 I was going to say that you're doing it the brazilian way, but it seems that a lot of people do that haha
This does not seem like the kind of guy who'd get bad grades in film school
Practice makes perfect
Well, grades are mostly just about evaluating how good you are at telling back at teachers what they told you.
How many people with great grades end up sucking at their job after all?
I love how he's humble and excited when someone directly asked him the question, while being like a wizard for cooking 😁
Love watching this sarcastic cooking cueball ramble his way through something he only knows through essentially trial and error love ya Ryan ❤
I thought he was gonna start with a: “Hey, Vsauce, michael here...”
Think he will start the "BSauce" channel soon
I legit thought he was Vsauce before reading the title
Hey BSauce, Andrew here
He also kind of looks like Ryan Reynolds
I imagine Yoda is a great cook and that he makes the gross swamp stew for Luke just to mess with him.
I think Lando is probably the best cook because I can see him using it as a seduction technique.
@@jefftalley7036 Oh yeah! I'd eat what ever that man served me :)
@@jefftalley7036 This was my exact thought process as well.
@@jefftalley7036 I mean he did serve Han, Leia and Chewie a meal. Too bad they never got to eating it.
@tconlon251 True, but he is only 50 years old. Yoda is 700 or something, plenty of time for culiunary school.
Edit: Grogu does seem to have a big love for food, even if it is still alive :)
If anyone is struggling with crying when your chopping onions the solution is simple- I learnt this when I worked in a kitchen. Whatever you do don’t cut through the root- that’s where the chemical is that makes you cry. Leave that alone and you’ll never cry whilst chopping. Cut thousands of onions since learning that and not cried once
My boss told me to eat peppermint gum while cutting onions.
Gordon Ramsey has a video on that. It’s actually a short maybe 2 minute vid that is easy to follow. If I find it again, I’ll add the link
Found it: ua-cam.com/video/dCGS067s0zo/v-deo.html
I breath through my mouth or wear a mask. I never cry.
which side is the root? the non pointy side?
The way he voiced the second question in all caps had me rolling my butt off OMG 🤣🤣🤣
I remember a moment in elementary school we had a cooking class and something bad (I don’t know what happened but) I was crying and the teacher said “hey you do the onions your already crying so nothing changes” my elementary school cooking teach was a actual genius
his voice is so soothing
1:23 you're welcome.
1:22 this soothe my soul
hgjk
@@PlanetComputer hgjk
"we're taking a look at me, I guess" lmfaoooo
ua-cam.com/video/yAPtUU5JLhQ/v-deo.html
For me, I've figured out that cutting AROUND the tips of onions makes em less teary
“mangoes are the hardest food to cut”
asian moms: you underestimated my power
EXACTLY, my grandparents cut them so well, and I don’t know how.
Asian Moms: score and spoon
Wait what--why???
Wait what--why???
@@amaryllisfae7543 asian mangoes are much softer, where i'm at we just cut it in two and eat it with a spoon
His 2 oz of cheddar is equivalent to the "and two shots of vodka"
i heard your comment & i love that.
By weight or by size?
"Adding a little butter" -Marco Pierre White
1 oz is basically 1 shot
Add a little bit of red wine;
Glugs half of the bottle ..
Bro this just seems like I'm invading his privacy by looking at his face
Lmao ikr 👉👈😳
I don't understand... hmmm
ua-cam.com/video/yAPtUU5JLhQ/v-deo.html
@@DreamApostle128 if you really don't understand, Babish doesn't show his face often, and his videos are usually like the very beginning of this video, you only see his torso
I feel like I got to know him with sohla
Just tossing this out there, I have gotten several babish knives over the last few years, love them and they are still going strong.
I can answer the tail-on shrimp thing: When you're just eating the shrimp by itself-cooked with some seasoning, maybe dipped in some sauce-then the tail acts as a little handle. When you get shrimp with the tails still on in a pasta dish, that just means the restaurant bought tail-on shrimp because it's cheaper, then was too lazy to remove the tails before using them in cooking.
I just eat the tails
I like to eat the tails don't ask me why
@@drflugkisser cuase it's crunchy and it satisfies the desire to eat crickets
@@thedestroyer3879 well yes
You use fresh bayleaf when cooking rice. There's definite difference in the scent between adding 2-3 fresh bayleaves with no bayleaf.
Not sure how people cooked it there, but my mother usually put fresh bayleaf on… *any* steamed or stir-fry dishes. It gives mildly _fresh & leafy_ scent unique to it.
If you're using a dried one, I suggest to add more leaves. What usually needs one fresh bayleaf might need 4-5 dried bayleaf.
…thanks God I have 2m tall bayleaf tree on my yard.
It does depend on the rice but I generally use cinnamon stick, star anais, cardoman pods and cloves.
Dried bay leaves are a staple of many an indian dish recipe. It's the minty flavor and it balances out all the other masalas I guess. You won't an Indian pantry WITHOUt bay leaves
@@alice_hj8185 those and Bay leaf, it makes the difference
In India we call bay leaves 'tej patta' which would literally translate to Strength/Bold leaves. But the ones we use are more dried up. We mostly temper our cooking oils with it Or boil it with a hint of ginger in water to make tea...for when you have an itchy throat or a headache or an existential crisis. Cures all.
I’ve never thought of using it as a tea... thanks for the idea!
That's so true XD tej patta is the cure towards everything half the time
What? Tea out of that horror? You, people, are indeed scary
No.... It's not a tea. It's a spice. We flavour the water by boiling the leaves and ginger and then use that water to make tea.
I started making tea out of them for the reason that I wanted to know what the heck flavor they were adding. I found it pleasant and keep doing it. By the way, in the US, most people use dried bay leaves too. I think you would have to live where they're grown (California, I think) to get them fresh like that.
Bay leaves (dried) are really important in a lot of curries. For the aroma mainly though.
I would pay a extreme amount of money to have him record audio books
He have a soundcloud called "Bedtime with babish" were he read bedtime stories, the project kinda die down due to other projects and him moving apartments
"hardest fruit to cut"
My mind : durian, jackfruit, pineapple, etc
"Mango"
Ok whatever
“Be ready to lose some fruit” not on my watch. Hope no ones around to watch me gnaw on this pit
Seriously, you have to be fast when cutting pineapple or your knife will get dull before you finish.
Mango....is one of the easiest...
@@k80_ I am glad to see that I’m not the only one who likes um licking the fruit off the mango seed
Yup, those come to my mind almost instantly, along with pomegranate (which is messy to cut, if not difficult).
Add coconut, watermelon in the list
I can just see Obi Wan being the best cook in Star Wars. There's no way that Obi Wan doesn't get hella bitches and cooking is definitely one of his tricks. He is, after all, so civilised
Yes, the celibate hermit is getting all kinds of laid
@@NieroshaiTheSable idk man, if you’ve seen the Clone Wars I think you’d understand
Obi Wan vs Chewbacca cook- off, now there's a fanfic
Kenobi is a god at everything and everything includes cooking so its definitely kenobi
Anakin would never beat Obi Wan cuz he never uses Kosher Salt.
He thinks it was coarse, rough and it goes everywhere.
Bay leaves are laurels, they made wreaths out of them
This man exudes nostalgic 2000s Alton Brown in Good Eats vibes with such a modern approach. You can almost hear it in his voice.
they *need* to cross over with the force of a billion grills
The fact that he made the eggs with chopsticks makes me very happy.
it really is the superior way of stirring, I would even use it to beat my eggs (much easier to clean thoroughly than a whisk)
@@co0kii I agree. I’ve always found it easier to beat eggs with chopsticks personally let alone cleaning.
@@co0kii I used a fork to beat eggs.
@@tams805 good God
some dude: mango is so hard to peel
pomergranite on the other side of the table be like:
I wouldn't say pomegranate is harder to cut, it just takes more time. There's some handy ways to cut it online.
Primergrenade???
slice off the bottom (where it looks like a star and has bits "peeling" up) then run your knife through the peaks of the ridges that go down the sides and crack that baby open. some cut along the equator though
*durian has entered the chat*
@@junejune9619 *jackfruit has joined the chat*
This dude is absolutely awesome to listen to, even though I can't really cook lol
Him and markiplier cooked together it was as heartwarming and calming as you'd imagine ^__^ love both tbh and the combination of bwb and ratatouille are what inspired me to be a chef.
"whats the best sandwich?"
babbish: [long list of fancy ingredients]
me: [slowly takes a bite of my peanut butter and raspberry jam on multigrain bread]
Use white bread you weirdo
@@TheGIJew. white bread has been very tasteless and annoying texture to me. Pretty much found out i hate it now, after years of eating honey wheat and going back to white bread after moving. Yeah dont like it anymore. felt like eating styro. i think brioche or honey wheat is better.
white bread does not go with a sweet sandwich, like jam or nutella or pb. the soft and sweet (or sickly sweet if it's wonderbread) quality makes it just mushy
White bread is barely considered bread. I like butter sandwich
@@TheGIJew. ew no it sticks to my teeth. i'm not an animal
My grandma's secret to dealing with onion tears is to cut onions while directly under a ceiling fan. Everyone else in the house suffered, but her eyes were perfectly fine 😅
A small price to pay for salvation
My schools cooking class’s teacher always kept them in the fridge and they never made me cry
@@kc8724 storing onion in the fridge actually reduce the amount of gas being released if I'm not mistaken
Finally, he's a really good influencer when it comes to food.
I’ve seen better
@@PhilhellenicAgori Then give an example
@@PhilhellenicAgori who? :0
@@topsyturvy1097 Adam Ragusea would be comparable I think, and Internet Shaquille but only because I like his content
@@PhilhellenicAgori C'mon, don't leave us hanging like that....
I was making a Japanese style curry, which called for red cooking wine. After 4 different stores, all ending with failure, I marched into a liquor store and asked what to substitute for red cooking wine. The guy was incredibly helpful, as when I explained I was making curry, he said since it's something strong and flavorful and something that didn't interrupt those flavors would be best, so a cheap merlot, which he got for me. Worked fine and still had enough left over for a glass.
TL;DR you can replace cooking wine with actual wine if you know what you're doing
I have no idea what a cooking wine is. Just use whatever normal wine that compliments the dish your cooking.
There's cooking wine? That sounds like a mild scam. Like one of things you can use the normal product for. But some marketing has you convinced you need to use this specific version.