Real, produced cooking shows with lighting, food swaps, and pristine kitchens: i sleep Man with a GoPro on his forehead, occasionally feeding scraps to his dog: REAL SHIT
9:32 "I really hope you're not whisk averse here" 9:37 "High whisk environment" 9:43 "High whisk, high reward" 11:52 "I've never counted the number of whisks it takes to make hollandaise, but that would be a calculated whisk" 16:51 "Whisk I'm willing to take"
"hollandaise is just mayonaisse" at the risk of being drawn and quartered by italians, if you think about it... carbonara is just pasta in a mayonaisse/hollandaise you make using the pasta to emulsify the bacon fat and egg together
No offense taken! I think its not cause the cheese in it gives it a rather different texture, but yeah emulsifing eggs and fat gives birth to lots of delicious stuff in numerous cuisines.
You're simplifying by ingredients alone. They all have different reactions based on introductions, temperatures, additional ingredients etc. They're not the same
Yes absolutely. It’s looser because it has pasta water and slicker because of the starch, also a little more viscous because of the cheese but the basic emulsion and emulsifying agents are the same. At my restaurant we used to serve something we called Spaetzle “cacio e Pepe” which basically played on this idea. We made a hollandaise flavored with pecorino and black pepper, which we put in a nitrous oxide-charge whipping siphon. We’d pan-fry spaetzle in butter, then pipe on this pecorino and black pepper hollandaise espuma, then top it with a pecorino cheese crisp. It was delicious but also insanely high labor for the kind of restaurant we are al we eventually had to kill it. Maybe I’ll make it for a video some time.
Kenji: Puts butter in microwave without any cover on the top. Me: I wonder what fabulous trick he has to stop it bursting all over the microwave? Kenji: Forgets butter and it bursts all over the microwave. :D
me, while he's putting the butter in: huh. i'm sure *he* knows how not to make the butter pop in the microwave, unlike stupid old me. i guess some things even famous chefs cannot do 😀
I just left this comment in the main comment section because I, too, was floored how long it took him to cook the sauce lol... _____________________ I’ve been making this dish since I was a kid, as my dad taught me when I was young how to make it (it was one of our family’s favorite Sunday morning breakfasts)... I’ve never seen it be so complicated as what you did here. What I’ve done all my life for the sauce only requires one sauce pan and a wooden spoon and fork... First I put the egg yolks in the sauce pan, and then I add lemon juice concentrate (I’ve tried actual juice squeezed from lemons, and I think it tastes disgusting in comparison, and I can’t understand why that is, but it is what it is). I mix those egg yolks (no egg white in my recipe) and lemon juice concentrate together real well with a fork before anything else is done (I will be honest and tell you that sometimes I do this part in a bowl instead of in the sauce pan, but if you wanted to save washing a dish, the bowl isn’t necessary). Then I cut up the stick of butter into small cubes so that it can melt very quickly. I add all of those small cubes of butter into the sauce pan and start the fire on the lowest setting possible. Then it is simply a matter of standing there and stirring it with a wooden spoon constantly without ever stopping for a second until the butter is completely melted and it becomes the consistency that you’d expect for the finished product. It doesn’t take long at all! No furious whisking, taking it on/off fire, using an extra pan to cook over steam, etc... Now here is the important part: When the sauce reaches the desired consistency, _turn off the fire immediately! Take your sauce pan off of that hot range immediately!_ Keep stirring it for maybe a minute longer or so, for there to be assurance that there won’t be any danger of the sauce separating whatsoever. *And that is it!* Also, because I am a vegetarian and don’t eat animals, a great substitute for the Canadian bacon is a brand here in the USA called Morningstar Farms that makes “breakfast strips“ AKA fake bacon. That is as easy as putting the strips on a plate to microwave for about a minute or two, and it is a simple as that. The only other thing that requires extra dishes to wash (or pan, rather) is poaching the eggs. I use an egg poacher for that to make it as simple and nearly fool proof as possible (just as with any poached egg, the only way you can mess it up is if you undercook it or overcook it - you just have to keep a good eye on it, which isn’t difficult at all). And of course the English muffins go in the toaster/toaster oven, which doesn’t require any more dishes either (pretty cool that you made your own muffins though!). It takes me maybe 10-15 minutes to make this dish in total... If that. Super simple, and super delicious. Dang I think I just might make it for dinner now since I’ve not had it in some time and I have plenty of eggs right now lol. No egg muffins in the house though - Sourdough bread will have to do!
@@anti-ethniccleansing465 I'm thoroughly enjoying the precision and explaination of Kenji's recipe. And 20 minutes doesn't seem like an unreasonable amount of time? It's only 5 minutes longer than your 15 minute recipe, and everyone knows that 5 minutes is not a lot of time.
I know this is a very old video but this is the first No. 9 Park anecdote I heard and it sent me straight to Google maps to figure out if that was where the old Greek diner was where I ate lunch with my dad when he worked in the Dukakis state house. I think it probably was, I'm not opposed to nice restaurants but I do miss those places too.
1:55 You might think Kenji just used a fixed camera with a wide-angle lens for this shot, but he actually has a camera operator taped to the ceiling. Now that's dedication!
I can't even express how much I've learned about technique and the cooking philosophy behind alot of these dishes. I love the (mostly) unedited style while most other cooking videos edit the crap out of their videos which makes it harder to follow along. Defenitely gonna try this way of making Hollondaise. Keep up the great work Kenji!
It's like clockwork. Every morning when my daughter needs a nap I throw on one of your videos and she's out within minutes. Apparently your voice really soothes her!
Everything I needed today. There were dad jokes, food puns, not caring to read recipes and just doing it , behind the scenes of Shabu, beautiful eggs, mind blowing knowledge ( hollandaise is just warm mayo), and Shabu flawlessly catching food. Well done .
I've been watching Kenji's sporadic uploads for awhile and have loved all of them, but Kenji upped his UA-cam game real quick during this quarantine and it's insanely impressive. Loving this content Kenji, thank you for inspiring home cooks everywhere, I'm sure I'm not the only one who appreciates this high quality content that you put out.
same here....have discovered Kenji during quarantine....he s amazing as a chef and an incredibly down to earth person in real life as we can all see from his videos....it is exactly his unique way of cooking and presenting stuff that makes him stand out from the crowd and get so many views...people are a bit fed up with the arrogant way of cooking most of professional chefs like to display...he has a very pleasant personality, I really like him...
this guy is probably the most helpful, wholesome chef that makes youtube vids. No bs, no forced ads, no negativity. And great tips, for instance that little tip about storing poached eggs.
I have a rule of "two times" watching any Kenji video. That is so I know the time it takes him to make literally anything will be a minimum of twice as long for me to prepare myself
For me It's "only" 2x because he's so efficient. Other "fast" recipes take 3-4x (my knife game is weak!) Using the poaching egg water as a double boiler for the hollandaise (and for tea)-I'd have never thought of that.
Beautiful. It's almost balletic, the way you bounce around the kitchen from station to station while bouncing from topic to topic, deftly weaving your way around the recipe with the reckless abandon with a master craftsman. And, more importantly, the pun game was absolutely on point- I don't think you failed a single heat check! One of those episodes of the show you just find yourself coming back to every now and then. Superb stuff, Kenji.
Hollandaise is just Italian mayo. Carbonara is just Pasta in Mayo. Ramen is just Weeb Spaghetti. Wine is just Living Juice. Shabu is just a Chunky Sausage.
Really enjoy your videos and enthusiasm for cooking.... I used to work in a French Creole restaurant in New Orleans and Hollandaise (Bernaise) were staples on the menu!! I would watch the restaurant chef make Hollandaise himself (I worked in the wait staff)... and would use a sheet pan with 1/4 sticks let the butter come to room temp and use a 8 quart table mixer to make the sauce... amazing to watch... he would dip his pinky and adjust! Our secret ingredient?? was Worcestershire sauce which brought an Unami flavor to it.... I have made it at home and I use a glass pyrex bowl that is more insulated... It allows better tempering and not scramble the eggs!! My favorite? is using the egg whites to make an oyster mushroom (sauteed) with green onion omelet with a touch of gruyere cheese.... Thanks for your video and I really want to start a UA-cam channel for cooking because its my passion......
Hahaha your dog is like mine, he's like your shadow while you're cooking. IMO this is one the best cooking channels cause of the real time and the fact you actually show the cooking process instead of naming the steps
I have nticed that exposing myself to positive people online and offline,sure, makes me feel sooo much happier...especially during these times...so this is exactly what I intend to do from now on...loved Kenji from day one,he s in a way like early Jamie Oliver....simple,uncomplicated, fun and just smooth sailing...best wishes to you,Kenji, you and Jamie are hands down my fav chefs ever!
I like how he added the picture in picture through out his cooking videos now. Love his knowledge and his encouragement to do things your way despite being a pro chef. Thanks Kenji
These videos are a super treat, Kenji. thank you. I hope this forever changes the way cooking and food shows are produced. I personally am sick to death of the food channel - never watch it because it’s so phony. Both you and Samin Nosrat make me feel optimistic for the future of cooking shows. Natural, real, generous. I am full of gratitude.
I watched this video tutorial as a refresher before teaching this hollandaise method to a Spanish cooking class--loved the method and explanations here. The hollandaise came out amazing--felt pretty fool proof! Gracias, Kenji.
Kenji! I’m back to tell you I nailed this first try! Used a small bowl and pot of water so it started scrambling super quick. I add lemon really quick and whisked super quick. It started to foam up and thicken slowly... started sticking to side of bowl again so I removed from heat and looked like scrambled eggs.. I poured in the butter and went super saiyan with the whisk. Came out thick and better than my parents have made... had to use ALOT more lemon than I thought. Thanks for the delicious breakfast :). ALSO I didn’t stir the water before adding egg and it sunk straight to the bottom and had almost 0 white so the 2nd one I made sure swirl water. Came out perfect. Wish I could post picture here
This is great info! I was doing the single egg swirl method, and they turned out great, but doing many at a time is a game changer. I now feel emboldened to get my brunches moving faster than what a swirl single method with whole eggs can offer. Straining out the thin white albumin seems key to shape consistency. I've always added a little white vinegar to the cooking liquid to help firm the thick albumin, but not salt. I season after and have never had a residual vinegar taste (I use aprox 2 tbs of vinegar to 1 med saucepan). The freshness of egg is key also. For those out there who are unaware, an egg consists of a few main parts: yolk, thick albumin, thin albumin, and chalaza. The chalaza serves as a protein structure rubberband-like structure running from the soft membrane of the eggshell on either end of the egg to the yolk sack to suspend the yolk. The freshest eggs have thicker albumin, and, when cracked, will stand up taller and thicker on a plate than older eggs. The thin white albumin and chalaza are usually lost in the straining process, but it can easily be removed for aesthetics w poached eggs if they adhere. Ive used paper towels to rest or blot the poached eggs, and have seen paper towels leave an imprint. I'm not super picky there but to each their own. Best of luck to all of you "poachers" out there!
"I never counted the amount of whisks it takes to make hollandaise, but that would be a 'calculated whisk" wow that is one of the best double entendres I've ever heard... because he would have to calculate the amount of whisks, and people in life try to only take "calculated risks" ....this man is a pun master
When I finished this video, I was literally compelled to shout, "This is such good content," to no one in particular. The wholesomeness! The culinary insight! The puns! It's just great!
This is honestly so much easier and more straightforward than the recipe in food lab, which I’ve tried many times with varying success. This clarifies several aspects of the one in the book. Thanks!
Thanks for simplifying the hollandaise sau ce, Kenji! I have failed, too many times, by overcomplicating it... By the way, just watched your conversation with Adam Ragusea. Very interesting... Thanks for sharing.
I really enjoy your videos, it feels like 'home' watching them since you are home,, not a fancy over the top stocked professional industrial kitchen many other shows use. The bowl with something stuck in it, yeah that's me for sure, real life.
this is great. eggs benedict is my absolute favorite breakfast/brunch item but was never available for me in the home. I think I can do this at home, you've given me inspiration. BTW, I tried the egg drop soup yesterday with my homestyle chicken broth. It was freaking delicious, but I f'ed up the egg drop portion and the egg threads didn't look pretty but tasted amazing. I'll try take two this weekend.
i enjoy how much knowledge you provide us with in these type of videos not even just the way to cook it but the level of education on things like the canadian bacon makes these videos especially enjoyable thanks for making them
It's my first time here and I have to say, this guy knows what he's doing. He explains things well, and shows how to use the least equipment by making the Hollandaise over the saucepan in which he poaches the eggs. Even though I can't stand to eat poached eggs myself. My philosophy about eggs is "over hard" or "scrambled until browned." I'll be back.
I watched this last night an I have fresh eggs! I have never made this! I got up this morning and made this exactly like you showed and it it DEVINE! thanks!
Kenji, you're one of the best. I am a chef and I absorb all your instructions as if you were MY chef. Your scientific and analytical approach to technique and ingredients resonates with me and my mind.
I made this today using bottled lemon juice and everything turned out great except for an overwhelming bitter lemon flavor. I either poured too much or I should just get real lemons next time.
In our restaraunt we have a large container of melted butter with a laddle out throughout service. We find that the top layer clearifyed butter certainly makes the hollandaise thicker but that's not nessasserily better. We often dip the laddle down into the layer of milk solids and water and use it to loosen things up. We use a balance of both to get the right consotancy.
Stumbled across the channel yesterday and probably have around 8h of watchtime already...so amazing. This kind of "cooking show" is just real and I love how you talk about different stuff during cooking, like f.ex. telling us how you first made Hollandaise or how to change it into Bernaise. Keep it up! :)
Great to see Kenji drinks tea! Where's the milk in the tea, Kenji?😂 better too that this is the second upload ive watched where he makes poached eggs and he strains them both times and says why! Fabulous content ty
It's a lot faster if you make your butter hotter, like 85celsius. Learned that from Thomas Keller's masterclass. You don't even need to whisk it over the heat (once the eggs are cooked)
I have a very important question. How do you decide whether you're going to put the egg shell back into the carton (1:17), versus into your compost bin (1:32)?
I made this for my own Mother’s Day breakfast and I’m very happy. This is what I order out, my favorite breakfast of all time - I haven’t yet made chilaquiles so I guess we’ll see how they stack :) thank you for this video. It made the process simple to understand. I did scramble the eggs the first time because I forgot to remove them from the heat when flipping my Canadian bacon, but no butter was injured, and yay I got to whisk more. I now am not whisk adverse.
I lovelovelove this!!! I can't tell you how much I love your style, your messy kitchen, your teaching, and your dog. My guy, to call you my hero doesn't begin to describe it!
I just made my first Eggs Benedict and it came out so good!!! Thank you Kenji for sharing your recipes. I wish I can send you a picture of the Eggs Benedict I made following your recipe
I love that someone in France decided one day that the best topping for an egg is more egg
It's almost as freaky as putting hummus on falafel.
@@hypothalapotamus5293 what does falafel taste like?
@@oldmonkey6753 like fucking glory
😂😂😂
Even more amazing that one day man saw something come out of a chickens backside and decided “I wonder if I can cook and eat this” 😂
Real, produced cooking shows with lighting, food swaps, and pristine kitchens: i sleep
Man with a GoPro on his forehead, occasionally feeding scraps to his dog: REAL SHIT
Dont forget he was still in his PJ's too
Don't forget Kenji is also a legit-ass muthafuckin' chef.
I miss the late night POVs
I'd take this over a thinly veiled Knorr Stockpot (TM) ad anyday
10x better than just about everything Food Network is putting out these days.
"I never count the whisks it takes to make a hollandaise, that would be a calculated whisk" actually made me laugh
Kekipai , “thats a whisk am willing to take!”
don't for get the eggxellent puns
That was my favorite one
The 'Dog-Cam' is an exceptional addition. Thank you.
GoodBadGroovy *eggceptional
Floor Supervisor
@@TheNezpah please stop
How the hell is he doing that. Is it a 360° camera that he cropped in on the dog?
@@batt3ryac1d yes
"I dont leave messes for other people"
that's a rule for life right there
@@FoodforThought12345678dsds So it's not viewed as a courtesy for the worker?
@@FoodforThought12345678dsds well we are talking about mainland china here, lets just say that country is not the pinacle of empathy
Knife back in the drawer with out at least wiping it c'mon.
BLM take note
@@donwade_ damn...
"You gotta be the change to whisk you see" "This is a high whisk environment" Kenji's on fire
High whisk high reward
Especially given the high probability that he recorded them after the fact. Love it!
Don't forget the "Calculated Whisk."
"Whisk I'm willing to take."
I'm dead bro.
No whisk no fun
9:32 "I really hope you're not whisk averse here"
9:37 "High whisk environment"
9:43 "High whisk, high reward"
11:52 "I've never counted the number of whisks it takes to make hollandaise, but that would be a calculated whisk"
16:51 "Whisk I'm willing to take"
That's a long whisk of puns you compiled.
10:35 "You gotta be the change you whisk to see"
You’re a hero
10:57 "It's all in the whisk"
Whisk you were here 0:00
It is nice to be home for the hollandaise!
Nice.
Even though we've never seen his daughter, we know Kenji is a dad purely because of his whisk puns
Clarifying the butter:
Me to the butter: Yes, you are actually butter
That's the best comment i've seen in a while.
The butter back to me: I can't believe it
Is it butter now?
"hollandaise is just mayonaisse" at the risk of being drawn and quartered by italians, if you think about it... carbonara is just pasta in a mayonaisse/hollandaise you make using the pasta to emulsify the bacon fat and egg together
Oh no
No offense taken! I think its not cause the cheese in it gives it a rather different texture, but yeah emulsifing eggs and fat gives birth to lots of delicious stuff in numerous cuisines.
You're simplifying by ingredients alone. They all have different reactions based on introductions, temperatures, additional ingredients etc. They're not the same
@Christmas Crustacean RIP bro
Yes absolutely. It’s looser because it has pasta water and slicker because of the starch, also a little more viscous because of the cheese but the basic emulsion and emulsifying agents are the same.
At my restaurant we used to serve something we called Spaetzle “cacio e Pepe” which basically played on this idea. We made a hollandaise flavored with pecorino and black pepper, which we put in a nitrous oxide-charge whipping siphon. We’d pan-fry spaetzle in butter, then pipe on this pecorino and black pepper hollandaise espuma, then top it with a pecorino cheese crisp.
It was delicious but also insanely high labor for the kind of restaurant we are al we eventually had to kill it. Maybe I’ll make it for a video some time.
Repurposing the 360 cam as a Shabu cam, I’m on board with this.
Shabu-POV cam!
Same, I loved that lol
Did you know Shabu is Tagalog slang for meth
What a genius episode! Using the water for tea, poaching and the hollandaise all at once, inspiring! And the puns were on point, no yolk.
Kenji: Puts butter in microwave without any cover on the top.
Me: I wonder what fabulous trick he has to stop it bursting all over the microwave?
Kenji: Forgets butter and it bursts all over the microwave. :D
me, while he's putting the butter in: huh. i'm sure *he* knows how not to make the butter pop in the microwave, unlike stupid old me.
i guess some things even famous chefs cannot do 😀
@@thehulsta One of the reasons I like to watch him, it's real.
@@kevinn4393 legends have it the butter is still popping elsewhere
Wet paper cloth or wet tea towel
? I've never had that issue. How long are you putting the butter in for?
Kenji saying "I don't leave messes for other people" under his breath made me love him.
I just watched a man make sauce for almost twenty minutes
Now u can make it for your girl.
-AND I LOVE IT. MORE KENJI, MORE
I just left this comment in the main comment section because I, too, was floored how long it took him to cook the sauce lol...
_____________________
I’ve been making this dish since I was a kid, as my dad taught me when I was young how to make it (it was one of our family’s favorite Sunday morning breakfasts)...
I’ve never seen it be so complicated as what you did here.
What I’ve done all my life for the sauce only requires one sauce pan and a wooden spoon and fork...
First I put the egg yolks in the sauce pan, and then I add lemon juice concentrate (I’ve tried actual juice squeezed from lemons, and I think it tastes disgusting in comparison, and I can’t understand why that is, but it is what it is).
I mix those egg yolks (no egg white in my recipe) and lemon juice concentrate together real well with a fork before anything else is done (I will be honest and tell you that sometimes I do this part in a bowl instead of in the sauce pan, but if you wanted to save washing a dish, the bowl isn’t necessary).
Then I cut up the stick of butter into small cubes so that it can melt very quickly. I add all of those small cubes of butter into the sauce pan and start the fire on the lowest setting possible.
Then it is simply a matter of standing there and stirring it with a wooden spoon constantly without ever stopping for a second until the butter is completely melted and it becomes the consistency that you’d expect for the finished product. It doesn’t take long at all! No furious whisking, taking it on/off fire, using an extra pan to cook over steam, etc...
Now here is the important part: When the sauce reaches the desired consistency, _turn off the fire immediately! Take your sauce pan off of that hot range immediately!_ Keep stirring it for maybe a minute longer or so, for there to be assurance that there won’t be any danger of the sauce separating whatsoever.
*And that is it!*
Also, because I am a vegetarian and don’t eat animals, a great substitute for the Canadian bacon is a brand here in the USA called Morningstar Farms that makes “breakfast strips“ AKA fake bacon. That is as easy as putting the strips on a plate to microwave for about a minute or two, and it is a simple as that.
The only other thing that requires extra dishes to wash (or pan, rather) is poaching the eggs. I use an egg poacher for that to make it as simple and nearly fool proof as possible (just as with any poached egg, the only way you can mess it up is if you undercook it or overcook it - you just have to keep a good eye on it, which isn’t difficult at all). And of course the English muffins go in the toaster/toaster oven, which doesn’t require any more dishes either (pretty cool that you made your own muffins though!).
It takes me maybe 10-15 minutes to make this dish in total... If that. Super simple, and super delicious. Dang I think I just might make it for dinner now since I’ve not had it in some time and I have plenty of eggs right now lol. No egg muffins in the house though - Sourdough bread will have to do!
@@anti-ethniccleansing465 I'm thoroughly enjoying the precision and explaination of Kenji's recipe. And 20 minutes doesn't seem like an unreasonable amount of time? It's only 5 minutes longer than your 15 minute recipe, and everyone knows that 5 minutes is not a lot of time.
@@1987thedrums
His sauce alone took 20 minutes, bro. Not his whole recipe. My time estimation was for the entire dish when I make it.
- Dog Cam? Check.
- Anecdote about No. 9 Park? Check.
- PUNS? Check. Check. Check.
Kenji is on fire.
I know this is a very old video but this is the first No. 9 Park anecdote I heard and it sent me straight to Google maps to figure out if that was where the old Greek diner was where I ate lunch with my dad when he worked in the Dukakis state house. I think it probably was, I'm not opposed to nice restaurants but I do miss those places too.
Him putting his knives back in the drawer after chopping something is the most relatable thing I’ve ever seen on a cooking show *subscribe
This video popped up randomly as I was playing a game on my computer . Now I’m at the grocery story getting stuff to make it. UA-cam just gets me
1:55 You might think Kenji just used a fixed camera with a wide-angle lens for this shot, but he actually has a camera operator taped to the ceiling. Now that's dedication!
Kenji is literally so incredibly knowledgeable....yet so humble at the same time.
I can't even express how much I've learned about technique and the cooking philosophy behind alot of these dishes.
I love the (mostly) unedited style while most other cooking videos edit the crap out of their videos which makes it harder to follow along.
Defenitely gonna try this way of making Hollondaise. Keep up the great work Kenji!
It's like clockwork. Every morning when my daughter needs a nap I throw on one of your videos and she's out within minutes. Apparently your voice really soothes her!
hope she enjoyed the puns also :D
I don't know, should take it as a insult or a complement to Mr.Lopez
Kenji has a semihypnotic voice,honestly...he calms me,too, and I m an adult...
"High whisk high reward"
"High whisk environment"
"This stuff is EGGcellent"
First comment I've seen to point out the egg one 😂
Bruh
His yolks are funny.
that would be a calculated wisk
Everything I needed today. There were dad jokes, food puns, not caring to read recipes and just doing it , behind the scenes of Shabu, beautiful eggs, mind blowing knowledge ( hollandaise is just warm mayo), and Shabu flawlessly catching food. Well done .
I've been watching Kenji's sporadic uploads for awhile and have loved all of them, but Kenji upped his UA-cam game real quick during this quarantine and it's insanely impressive. Loving this content Kenji, thank you for inspiring home cooks everywhere, I'm sure I'm not the only one who appreciates this high quality content that you put out.
same here....have discovered Kenji during quarantine....he s amazing as a chef and an incredibly down to earth person in real life as we can all see from his videos....it is exactly his unique way of cooking and presenting stuff that makes him stand out from the crowd and get so many views...people are a bit fed up with the arrogant way of cooking most of professional chefs like to display...he has a very pleasant personality, I really like him...
I love the idea of Kenji presenting this dish to his wife for breakfast. "What happened to my eggs?" "I had to take a bite on camera first."
this guy is probably the most helpful, wholesome chef that makes youtube vids. No bs, no forced ads, no negativity. And great tips, for instance that little tip about storing poached eggs.
Kenji has the unique gift of making very complex techniques seem simple and unified.
I love the dad joke tangent at like 9:25 ish, but I also pity his poor daughter and all the "hey hungry im dad" she's going to have to hear
Blorp SHROMPERS, THOUGH. SHROMPERS!
@@katl8825Yeah the shrompers experiment was super funny
My favorite was Pepin's reply to his daughter asking "what's for dinner?" ... "Food."
I have a rule of "two times" watching any Kenji video. That is so I know the time it takes him to make literally anything will be a minimum of twice as long for me to prepare myself
For me It's "only" 2x because he's so efficient. Other "fast" recipes take 3-4x (my knife game is weak!) Using the poaching egg water as a double boiler for the hollandaise (and for tea)-I'd have never thought of that.
Beautiful. It's almost balletic, the way you bounce around the kitchen from station to station while bouncing from topic to topic, deftly weaving your way around the recipe with the reckless abandon with a master craftsman. And, more importantly, the pun game was absolutely on point- I don't think you failed a single heat check! One of those episodes of the show you just find yourself coming back to every now and then. Superb stuff, Kenji.
Hollandaise is just Italian mayo.
Carbonara is just Pasta in Mayo.
Ramen is just Weeb Spaghetti.
Wine is just Living Juice.
Shabu is just a Chunky Sausage.
Ramen is Weeb Spaghetti.
That's a sentence I never thought I would read...
except it's not Italian
Weeb speghetti... Gonna be using that one.
hahahaha amazing
What about saimin
Really enjoy your videos and enthusiasm for cooking.... I used to work in a French Creole restaurant in New Orleans and Hollandaise (Bernaise) were staples on the menu!! I would watch the restaurant chef make Hollandaise himself (I worked in the wait staff)... and would use a sheet pan with 1/4 sticks let the butter come to room temp and use a 8 quart table mixer to make the sauce... amazing to watch... he would dip his pinky and adjust! Our secret ingredient?? was Worcestershire sauce which brought an Unami flavor to it.... I have made it at home and I use a glass pyrex bowl that is more insulated... It allows better tempering and not scramble the eggs!!
My favorite? is using the egg whites to make an oyster mushroom (sauteed) with green onion omelet with a touch of gruyere cheese....
Thanks for your video and I really want to start a UA-cam channel for cooking because its my passion......
Hahaha your dog is like mine, he's like your shadow while you're cooking. IMO this is one the best cooking channels cause of the real time and the fact you actually show the cooking process instead of naming the steps
Yesss, I hace learned so much about technical skills because he shows the real thing
*”high whisk high reward”*
And “calculated whisk” at 11:55
Such a "whisky" move...
You are the best companion while in quarantine, im trying everything you cook but failed miserably most of time. But still, it's fun doing it.
Keep going man, once you start to get things right it opens up a whole new world for you
I have nticed that exposing myself to positive people online and offline,sure, makes me feel sooo much happier...especially during these times...so this is exactly what I intend to do from now on...loved Kenji from day one,he s in a way like early Jamie Oliver....simple,uncomplicated, fun and just smooth sailing...best wishes to you,Kenji, you and Jamie are hands down my fav chefs ever!
The puns, this guys is on point… such an easy watch, wasn’t bored once.
Informative without giving me anxiety like Gordon Ramsay lol
I like how he added the picture in picture through out his cooking videos now. Love his knowledge and his encouragement to do things your way despite being a pro chef. Thanks Kenji
so many whisk jokes. I was practically whisked away with laughter.
These videos are a super treat, Kenji. thank you. I hope this forever changes the way cooking and food shows are produced. I personally am sick to death of the food channel - never watch it because it’s so phony. Both you and Samin Nosrat make me feel optimistic for the future of cooking shows. Natural, real, generous. I am full of gratitude.
"this is a pretty high whisk environment" 😆
delete your account
Careful your puns are getting a little whisky
Eggscelent comment. At the whisk of sounding like a ham, I must say... that was a saucy pun.
star wars
@@josephdavis2695 Groan. 4 in 1. Well done.
I like your reality-style, casual approach to cooking. Thanks for posting.
so many efficiency gems in these vids!
Genuinely my new favorite cooking video creator. I love how it’s a very real and in depth look at the process including some of the science involved.
i want to make this for my mom. something i could actually make and i feel like she would really enjoy them.
Do it!
Great idea! Mothers Day is fast approaching...
This is what cooking shows should be! I love seeing his videos of real time cooking.
Kenji, STOP
*whispered: please carry on, I love puns
I watched this video tutorial as a refresher before teaching this hollandaise method to a Spanish cooking class--loved the method and explanations here. The hollandaise came out amazing--felt pretty fool proof! Gracias, Kenji.
I don't normally watch a straight 18 mins cooking vid but this is just soo relaxing to watch 😌🍃
Kenji! I’m back to tell you I nailed this first try! Used a small bowl and pot of water so it started scrambling super quick. I add lemon really quick and whisked super quick. It started to foam up and thicken slowly... started sticking to side of bowl again so I removed from heat and looked like scrambled eggs.. I poured in the butter and went super saiyan with the whisk. Came out thick and better than my parents have made... had to use ALOT more lemon than I thought.
Thanks for the delicious breakfast :). ALSO I didn’t stir the water before adding egg and it sunk straight to the bottom and had almost 0 white so the 2nd one I made sure swirl water. Came out perfect. Wish I could post picture here
I still think the ASMR from the Late nigh chorizo grilled cheese is unmatched
This is great info! I was doing the single egg swirl method, and they turned out great, but doing many at a time is a game changer. I now feel emboldened to get my brunches moving faster than what a swirl single method with whole eggs can offer. Straining out the thin white albumin seems key to shape consistency. I've always added a little white vinegar to the cooking liquid to help firm the thick albumin, but not salt. I season after and have never had a residual vinegar taste (I use aprox 2 tbs of vinegar to 1 med saucepan). The freshness of egg is key also. For those out there who are unaware, an egg consists of a few main parts: yolk, thick albumin, thin albumin, and chalaza. The chalaza serves as a protein structure rubberband-like structure running from the soft membrane of the eggshell on either end of the egg to the yolk sack to suspend the yolk. The freshest eggs have thicker albumin, and, when cracked, will stand up taller and thicker on a plate than older eggs. The thin white albumin and chalaza are usually lost in the straining process, but it can easily be removed for aesthetics w poached eggs if they adhere. Ive used paper towels to rest or blot the poached eggs, and have seen paper towels leave an imprint. I'm not super picky there but to each their own. Best of luck to all of you "poachers" out there!
"I never counted the amount of whisks it takes to make hollandaise, but that would be a 'calculated whisk" wow that is one of the best double entendres I've ever heard... because he would have to calculate the amount of whisks, and people in life try to only take "calculated risks" ....this man is a pun master
I love how im watching your video at 3 in the morning and feel as though I'm having a full blown conversation with this guy. I learned alot
When I finished this video, I was literally compelled to shout, "This is such good content," to no one in particular.
The wholesomeness! The culinary insight! The puns! It's just great!
My wife has been asking me for along time to make her an eggs Benedict. It’s her favorite brunch. I’ll be making her one using this exact recipe.
I love the Shabu cam every now and then
This is honestly so much easier and more straightforward than the recipe in food lab, which I’ve tried many times with varying success. This clarifies several aspects of the one in the book. Thanks!
the fact that he threw one eggshell out but put the other one back in the carton really bothers me for no reason
Also when he put the knife back in the drawer after using it for the chives
That’s not the trash it’s the compost bin. The cartons with eggshells also get composted, so they will both end up in the same place.
smurfman691 how dirty do you expect chives to make a knife? Especially a knife used multiple times per day
not every eggshell can make the cut
And how he immediately grabbed the cupboard after cracking the egg?.. 😭😭😭😩😩😩🙈🙈🙈
Thanks for simplifying the hollandaise sau ce, Kenji! I have failed, too many times, by overcomplicating it...
By the way, just watched your conversation with Adam Ragusea. Very interesting... Thanks for sharing.
no need to cook food during quarantine. I simply watch my daily Kenji video to get nutrients.
Honestly the best, most realistic cooking experience you can do at home with excellent instructions and reasoning. Keep these up!!!!!
I can't believe that I watched this 18 minutes straight. I didn't even realize how time passes. Wow
I appreciate how disciplined you are. Best youtube chef I've found.
Dude. Off topic. Made foolproof pan pizza tonight. Legit. Now I know what Saturday's bfast is.
nice bro
I really enjoy your videos, it feels like 'home' watching them since you are home,, not a fancy over the top stocked professional industrial kitchen many other shows use. The bowl with something stuck in it, yeah that's me for sure, real life.
this is great. eggs benedict is my absolute favorite breakfast/brunch item but was never available for me in the home. I think I can do this at home, you've given me inspiration. BTW, I tried the egg drop soup yesterday with my homestyle chicken broth. It was freaking delicious, but I f'ed up the egg drop portion and the egg threads didn't look pretty but tasted amazing. I'll try take two this weekend.
i enjoy how much knowledge you provide us with in these type of videos not even just the way to cook it but the level of education on things like the canadian bacon makes these videos especially enjoyable thanks for making them
It's my first time here and I have to say, this guy knows what he's doing. He explains things well, and shows how to use the least equipment by making the Hollandaise over the saucepan in which he poaches the eggs. Even though I can't stand to eat poached eggs myself. My philosophy about eggs is "over hard" or "scrambled until browned." I'll be back.
I watched this last night an I have fresh eggs! I have never made this! I got up this morning and made this exactly like you showed and it it DEVINE! thanks!
“High wisk high reward” lol Kengi finally made a joke and it makes me so happy.
Kenji, you're one of the best. I am a chef and I absorb all your instructions as if you were MY chef. Your scientific and analytical approach to technique and ingredients resonates with me and my mind.
I made this today using bottled lemon juice and everything turned out great except for an overwhelming bitter lemon flavor. I either poured too much or I should just get real lemons next time.
possibly both
Real lemons only. If it's bottled and it's not in a chiller, it's only fit for baking with. Maybe.
Good lad never expected to see you here
@@oswaltcabral how the fuck did you get an animated avatar
Way too much lemon juice. Squeezy bottle works fine but add to taste
In our restaraunt we have a large container of melted butter with a laddle out throughout service.
We find that the top layer clearifyed butter certainly makes the hollandaise thicker but that's not nessasserily better. We often dip the laddle down into the layer of milk solids and water and use it to loosen things up. We use a balance of both to get the right consotancy.
Tried to do this exactly and let me tell you it's best god damn Benedict I've ever had
I was only a cook but I was trained by chefs and I use to make a gallon of hollandaise at a time, I got pretty good at it same basic process. Yum!
"Be the change you whisk to see."
Stumbled across the channel yesterday and probably have around 8h of watchtime already...so amazing. This kind of "cooking show" is just real and I love how you talk about different stuff during cooking, like f.ex. telling us how you first made Hollandaise or how to change it into Bernaise.
Keep it up! :)
“high whisk environment” lol
that egg yolk too !!!
Great to see Kenji drinks tea! Where's the milk in the tea, Kenji?😂 better too that this is the second upload ive watched where he makes poached eggs and he strains them both times and says why! Fabulous content ty
when kenji busted out the artichoke all i could think was he should of made eggs woodhouse
It's a lot faster if you make your butter hotter, like 85celsius. Learned that from Thomas Keller's masterclass. You don't even need to whisk it over the heat (once the eggs are cooked)
you don’t know how reassuring it is to know you’ll clean up that microwave mess - I’ve lived with housemates for way too long.
what i like most in your videos is your kitchen .. just like normal kitchens
I have a very important question. How do you decide whether you're going to put the egg shell back into the carton (1:17), versus into your compost bin (1:32)?
Probably doesn't matter, he is going to put the carton with the shells in the compost bill as well.
The English muffins look amazing, a demonstration of how there were made would be another great video.
Wooo here for the premiere!
Thank you Kenji. I had Emeril in the 2000’s and now we have you showing the way!
😑
Someone needs to make a “Oh you” Meme of Kenji with a GoPro on his forehead looking at Shabu....
OMG Yes his puppy really looks like the one from the meme hah
My bf and I have been watching since the beginning... you will have a cooking show by the end of quarantine!!! We watch every video
Yoo the shabu cam is life :D
I made this for my own Mother’s Day breakfast and I’m very happy. This is what I order out, my favorite breakfast of all time - I haven’t yet made chilaquiles so I guess we’ll see how they stack :) thank you for this video. It made the process simple to understand. I did scramble the eggs the first time because I forgot to remove them from the heat when flipping my Canadian bacon, but no butter was injured, and yay I got to whisk more. I now am not whisk adverse.
Loving the new angles, production value going up.
I lovelovelove this!!! I can't tell you how much I love your style, your messy kitchen, your teaching, and your dog. My guy, to call you my hero doesn't begin to describe it!
That putting the knife back without cleaning it has me shook
My partner absolutely loves hollandaise, going to try make it this week thanks 😊 looks delicious
Does him setting everything on the edge of the counter mess with anyone elses Anxity? XD
I just made my first Eggs Benedict and it came out so good!!! Thank you Kenji for sharing your recipes. I wish I can send you a picture of the Eggs Benedict I made following your recipe