It’s not really polite to ask strangers questions about their family. If you’ve got a cooking question or question about my work go for it. Otherwise I’ll choose when, where, and what to share about my personal and private life. Thanks!
You know what I love about this guy? He's a master in the kitchen and a great present....AND he doesn't have some big ass Vulcan range and fancy ass fridge. He shows we can all cook great food with the standard kitchen appliances and tools. His videos are just awesome to me.
I ❤️ that Kenji straight up admits that even pro chefs make mistakes. Helps make us mere mortals feel better about the kitchen mistakes we make, especially with under/over seasoning.
I don’t mean to sound like a know it all, but seasoning is the area that differs the most in the abilities of pros and non-pro cooks. They make mistakes in omitting ingredients or cooking steps but it’s unlikely that they do that with seasoning. They are trained to season in multiple attempts while never to go over since it will result in big loss, which they really try hard to avoid.
As a tomatillo grower I would suggest to wash the tomatillo even if the tomatillo has the cap on. The husk does not protect the tomatillo very well as it can accumulate dirt, dust, pesticides and even insects. Better wash all your veggies unless the package says otherwise. Super cool recipe by the way.
I've used tomatillos and not washed and it has left deeply bitter flavors that ruined the food. I think it depends on where you source it from and how they grow it
Hello Kenji, I enjoy you and your vids very much. I have upgraded my kitchen gear in a few places based my readings of Food Lab. I started as a line cook in CT in 1983. I am retired now but cook for my wife every day. I have dinner parties for 6 on occasion and try to give people new foods and experiences. Thanks you for the inspiration and for helping me to continue to learn about food and technique.
You always inspire me to cook. My problem is always picking which recipe I want to make. These videos always answer that question! Keep inspiring us Kenji
Curious - I would have thought cooking already cooked beans for that long would get them overcooked and falling apart. Even if that happened, it would still taste great.
Kenji, I'm not a video editor or anything, but i have binged your videos recently... This one has some some smooth cuts. i love your videos all the time but your style is amazing and this one in particular is smooth like a sauce through a chinois. Love your candor and this kind of editing... Chefs kiss emoji.
J. Kenji, congrats on the GQ writeup! From someone who cooks COMPLETELY by feeling, your researched-based methods have still helped me more than I ever would have thought they would. You do the hard work so that even with just a couple of modifications cooks like me can make so much better food in the kitchen without having to spend lots of time researching and deducting.
Kenji, I cant thank you enough for all your videos. I found this channel a couple weeks ago and I've already learned so much. It's crazy to see how someone so intelligent in science approaches cooking, and explains the scientific reasons why we cook how we do rather than just saying thats the way it is. The point of view cam is also genius because it shows how efficient and skilled an experienced cook is in the kitchen in real time. I am already a pretty consistent home cook and I have gotten a lot better, but I am starting a restaurant job as a cold station line cook in a couple weeks, and this channel has made me excited for the challenge!
2 місяці тому
I made this over Saturday and Sunday and was happy with the result, especially the crisp skin. So many braises have you put a lid on the pot, totally sacrificing the texture of the seared skin, especially with chicken braises. I love that this recipe emphasizes keeping the skin crispy. I always feel like it’s such. Shame to get a nice sear on your meat and the steam it! Keeping the lid off the pan is a great idea. I think I have the exact same sauté pan used in the video. So, I did the sauce on Saturday following the video instructions. I estimated 15 medium tomatillos and I used three large chiles, two small onions and garlic as shown. One big difference is that I put the roasted ingredients into about a cup of homemade chicken broth and simmered it for an hour or two to reduce the liquid and concentrate the flavors. The original recipe linked, that’s made with just peppers, calls for liquid so I figured broth would be good in these application as well. I chilled the sauce and blended it the next day, adding the cilantro and simmering again while searing the chicken. I actually ended up with a lot more sauce than I needed so I set what I didn’t need aside to freeze for another day. I followed the rest of the instructions, except used a can of white beans because I forgot to soak dry beans the day prior. It was important to limit the sauce to a depth in the pan of roughly 1 inch, so that it didn’t swamp the chicken. With the beans added, the sauce almost threatened to envelop the chicken, but the top skin remained completely exposed, while the sides stayed covered. The crispy skin really makes the recipe extra delicious. Oh. I did broil the whole thing for maybe 3 minutes before serving, just to make sure the skin was super crisp and flavorful. Nice recipe. Thanks!
Your videos haven't been popping on my feed for the last couple of months. Thought you were done making them and was kinda sad. I was so glad to see that you continue after manually searching. You've been so helpful to me while i chase my dream to become a professional chef! Keep doing what you do :D
Wow, that’s a sharp knife! I’m very happy to see you uploading videos again! I’ve learned a lot of bushcraft skills from your UA-cam channel over the past 10 years. I live in north Ontario (Canada) and the landscape is almost identical to where you are in Sweden. Thank you!
I just made it and it's SO GOOD. I added some toasted cumin, coriander, chili powder, and 2 bay leaves to the mix. I also added 2 Serranos to the salsa verde for some extra spice. And finally, garnished with sour cream which brought a really nice, creamy texture and cut down on the acidity. This is going in my recipe book! Thanks, Kenji!
Thanks a million for taking my side on that the garlic germ doesn't really matter except a garlic-forward recipes. I've had both co-workers and friends yell at me for being "lazy" with my garlic when I knew it was too little to really contribute negatively to the actual end dish. Especially for home cooking. There is a huge difference between being a perfectionist cook and just a really good cook that a lot of people are failing to see sometimes.
Verde anything is pure green gold. I barely ever worry about cilantro stems unless I'm using it for a garnish. I leave even way more stem than he does. It's not that fibrous and purees perfectly and has a *ton* of flavor. I'll often just use mostly stems for something like this and reserve the nice leaf ends for garnish later.
Love the bouncer at your feet! I have a young baby too and I bought a high chair with a newborn attachment so I can cook/chop/prep my dinner while entertaining my little guy :) I remember hearing you discuss having your daughter in the kitchen with you from a very young age during your interview with Francis Lam on the Splendid Table - I found it very inspiring and I hope I can teach my son to love cooking too! Thanks for the awesome recipe :)
Hi Jaclyn 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
I know all the stuff Kenji is talking about (in theory, never having worked in the professional kitchen), yet it is deeply satisfying to watch his videos and take "part" in the process. Damn, I wish we could all share those meals...
I'm so pumped for your success with your new book. I've been learning techniques from you since the early serious eats days. Honestly, your flare for easy method alongside expert and accessible technique is unreal. I need to wait for our kitchen renovation to finish, but I cannot wait to cook through The Wok.
Tried making this. Quite easy and forgiving recipe. Turned out great. Recommend! Cilantro stems tastes as good if not better than the leaves. When blending in a sauce or zipping it in a food processor for a slaw I use the entire cilantro - leaves and stem. Only when I garnish with cilantro do I use the leaves only. Even then I never pick out the leaves, just grabbing the top frond off leaves and tearing them apart from their stems and then giving the leaves a rough chop works fine.
I've made this dish a few times in the past couple months and it has quickly become a favorite of my boyfriend and I. Super simple, forgiving, and so so so delicious--great flavors and gives us the juiciest chicken. We've started calling it "tomatillo chicken" because "braised chicken with beans and chile verde" is a bit of a mouthful.
I used canned tomatillos for this, and if you drain them and then gently pat them dry before sticking them in the broiler, you can still get some nice browning on them. 🥰Great recipe, I've made it 3 times now.
It is 2 am, I had a really nice day, and the last thing I want to watch before I sleep is Kenji. And the universe made it so he posted this. Let's goooo
So I made this tonight with a few mods based on what we had in the Cupboard - one of the greatest things I have ever tasted thanks so much Kenji ! I subbed in some black garlic spread because I forgot to get garlic - added some red green and yellow mini bell peppers, I only used one jalapeño because the ones we bought I thought were a little too hot. No beans instead severs over TexMati rice
Just an FYI, do NOT use the Serious Eats version if you're expecting anything close to the process depicted in the video. This video shows an easy, forgiving dish (don't worry about the pepper skins! sure, you can use canned beans!) that you can whip up simply and quickly. The Serious Eats version is bogged down in miniutae, dirties every dish in your kitchen, and takes forever. I made the mistake of using the written version just because I wanted something to follow, without really comparing it to this video ahead of time. Many, many hours later I did have a delicious meal, but I was cursing Kenji the whole time. I guess his cooking philosophy has evolved in the last decade.
Most of the time the recipes Kenji does in this channel aren't following the Serious Eats version at all most likely because he wants an easier way to make them at home like most people
Great dish. I have made your pressure cooker pork version many times. I always add that red boat for extra flavor. I will have to give this one a go. Thanks.
Lovely. I use the broiler to roast vegetables minus cooktop mess. I also use a cast iron tamal and skillet to roast onions, tomatoes and chile's when I have time to enjoy the process
Hi Delia 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
Great, now I have to decide whether to make braised Salsa verde chicken or Chef John’s clam chowder pasta this weekend… THE DECISIONS! Unless I just make both! 😁
Update: I’m doing neither because cod was on sale at the store, so now I’m doing Joshua Weissman’s beer battered cod with gribiche. I don’t have enough hours for all the recipes! 😭
I just made this, although my seasoning were different. The method or technique made the best chicken I every had. Super tender meat, ridiculously crispy skin. Thank you!
Hi Jackejanetm 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
I would love to hear some of your thoughts on cooking on different types of stoves. I notice a lot of people with gas stoves are unafraid to preheat pans/fats on high heat because gas burners are so responsive, but if that’s done on an electric coil burner things seem to get out of hand quickly…
Ha even Kenji - master of casual authentic no fuss no gimmicks type cooking - has a vitamix and a Breville toaster oven (I know fancy gear isn’t necessary but I love it)
I do the same thing with Fish sauce lol. Any kind of savory sauce I usually add a little dash. A lot of times I like to add a little sprinkle of MSG and a dash of fish sauce because of that tip you once gave that they combine to add even more umami
I've seen many recipes of yours on the webs over the years, about a month ago your name popped up in a best scrambled eggs thing on YT or somethin. I'm like hey that name sounds familiar...dude now I watch lots of your videos. I like your style n personality. Cheers bro!
Hi Amanda 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
I've been making something pretty close to this, though vegetarian. Basically the same, make a salsa verde and then cook with cannellini beans and I add flat leaf kale (forget what it's called). Instead of chicken, I roast sliced rounds of sweet potato. I don't actually braise it, as there isn't really a need to. I just plate the soup and add on the sweet potato. One of the most satisfying comfort foods I regularly cook.
The thing with the fish sauce is actually a liquid salt, so you actually put a small amount of it (it's salty) Difference is the salt (coase salt; maybe there's a different uses or types of salt to choose from...) takes a while to dissolve in a dish that has some sauce on it, the fish sauce gives it a slightly saltier fish taste so it's pretty quick to tell if you seasoned the dish or not.
@@revjospa fish sauce is basically made with small anchovy type sardines and salt. Soy sauce is made with soy beans and salt (and a few other ingredients), so I would think it would have the same effect. ;-)
Kenji, I've read from a few different places (e.g. Bon Appetit's Chris Morocco) that starting chicken thighs on a cold pan leads to crispier skin and less sticking. In my experience it seems pretty similar to hot / shimmering oil starts and maaaaybe has a little less tendency to stick? Do you think this makes a difference? Interested to hear what others think too :)
Hi. I’ve got Food Lab and am interested in Wok. Is it possible to post the table of contents so we can see what’s going to be discussed. Love your books, recipes and videos. Great work!
Made it. Smells great. So exhausted after work and mise-en-place-ing everything, I think I want to go to bed early instead. Wife will report outcome after she gets home. No tasting in the afternoon sun for me...
Hey Kenji, sometimes you make food that you'll eat later after filming, is there anything special you do for reheating them? Or do you just throw whatever it is the in the microwave?
@J. Kenji López-Alt This is wonderful! In the future, would you consider doing a series of videos that focuses on kid-friendly recipes? I'm a former cook, but have a hard time getting the kiddos to eat what I make because they are exceptionally picky!
I’ve just/recently discovered your page and am very thankful for it😊 Do you have any advice on any of your pages about how to maintain and/or restore cast iron pans?
I’m wondering about bay I’ve been fermenting and using bay to help with keeping vegetables crunchy . I started wondering if you put bay leafs in with your beans to roast in clay bean pot will it make skins tough ? What’s the science J.Kenji Lopez-Alt ?
yummy! although most of the flavor of the cilantro is in the stems, and if you're blending it and braising it, u won't even notice the stems in there. i always eat the stems.
Hey Kenji, what is that knife you're using? I think i have the same one. But even though it's nearly new, I question if it should be sharper. Curious your thoughts. Got mine at Seattle Cutlery
Just made this. Delicious, but my wife found the tomatillos a bit too tart. I used about a dozen with two poblanos, anything I can do to tame that tartness (short of using fewer toms)? Bit of sugar?
My daughter is allergic to legumes, so I'm going to be doing this tonight with hominy instead of beans and I'm kind of looking forward to seeing how it turns out.
“The more chilli you have the more chilli flavour you have”… these kind of pro chef tips are why I’m here.
Where's the lie 🙃
Hey everyone, it’s Kenji!
Lol the actual first comment also Hey Kenji :)
Hope all is well Kenji!!!
Yo Kenji. I still want to know if your second child is a boy or girl? It'd be great if you answered me! Thanks.
It’s not really polite to ask strangers questions about their family. If you’ve got a cooking question or question about my work go for it. Otherwise I’ll choose when, where, and what to share about my personal and private life. Thanks!
@@JKenjiLopezAlt cheese
You know what I love about this guy? He's a master in the kitchen and a great present....AND he doesn't have some big ass Vulcan range and fancy ass fridge. He shows we can all cook great food with the standard kitchen appliances and tools. His videos are just awesome to me.
I ❤️ that Kenji straight up admits that even pro chefs make mistakes. Helps make us mere mortals feel better about the kitchen mistakes we make, especially with under/over seasoning.
We all do! You just get from the big mistakes that screw up your food, to the small mistakes that alter the taste a little.
I mean he DID brag quite a bit about the BTU of his wok-burner...(which any reasonable person would do if theirs was above 20'000!!!) :p
I don’t mean to sound like a know it all, but seasoning is the area that differs the most in the abilities of pros and non-pro cooks. They make mistakes in omitting ingredients or cooking steps but it’s unlikely that they do that with seasoning. They are trained to season in multiple attempts while never to go over since it will result in big loss, which they really try hard to avoid.
As a tomatillo grower I would suggest to wash the tomatillo even if the tomatillo has the cap on. The husk does not protect the tomatillo very well as it can accumulate dirt, dust, pesticides and even insects. Better wash all your veggies unless the package says otherwise.
Super cool recipe by the way.
okay tomatillo cop. some of us want dirty and dangerous tomatillos.
@@vOuijaa I usually prefer to roll mine in dirt before using
@@vOuijaa It was just a recommendation, you do you.
I've used tomatillos and not washed and it has left deeply bitter flavors that ruined the food. I think it depends on where you source it from and how they grow it
@@c_sparks_1002 It gives it a nice earthy flavor.
Hello Kenji,
I enjoy you and your vids very much. I have upgraded my kitchen gear in a few places based my readings of Food Lab. I started as a line cook in CT in 1983. I am retired now but cook for my wife every day. I have dinner parties for 6 on occasion and try to give people new foods and experiences. Thanks you for the inspiration and for helping me to continue to learn about food and technique.
Happy wife Happy life! You are a wise man!
If you're interesting in Asian recipes,weclome to my channel☺☺
You always inspire me to cook. My problem is always picking which recipe I want to make. These videos always answer that question! Keep inspiring us Kenji
14:01 Definitely appreciate the microfortnight conversion 🙏🏿🙏🏿🙏🏿
I had to stop and get out the calculator: 1 millifortnight = 20.16 min.
My favorite cooking channel now. I love this and wait all the time for a new episode
Curious - I would have thought cooking already cooked beans for that long would get them overcooked and falling apart. Even if that happened, it would still taste great.
Love ur vids alot. Im a Chef myself from germany, just wanna mention: Thank you for the Temp in Celsius, really much appreciated ! keep it up
Heya! Weist du wo man tomatillos herbekommt ? Außer selber anbauen ?
You're not only a fantastic/knowledgeable chef, you're a born teacher. Thanks for all the videos, Chef!
3:11 Jamón and Shabu waiting patiently to get some samples 🤣 So cute!
Kenji, I'm not a video editor or anything, but i have binged your videos recently... This one has some some smooth cuts. i love your videos all the time but your style is amazing and this one in particular is smooth like a sauce through a chinois. Love your candor and this kind of editing... Chefs kiss emoji.
I made this last night for a dinner party and everyone loved it. Easy and cheap. More braised dishes please!!
J. Kenji, congrats on the GQ writeup! From someone who cooks COMPLETELY by feeling, your researched-based methods have still helped me more than I ever would have thought they would. You do the hard work so that even with just a couple of modifications cooks like me can make so much better food in the kitchen without having to spend lots of time researching and deducting.
Kenji, I cant thank you enough for all your videos. I found this channel a couple weeks ago and I've already learned so much. It's crazy to see how someone so intelligent in science approaches cooking, and explains the scientific reasons why we cook how we do rather than just saying thats the way it is. The point of view cam is also genius because it shows how efficient and skilled an experienced cook is in the kitchen in real time. I am already a pretty consistent home cook and I have gotten a lot better, but I am starting a restaurant job as a cold station line cook in a couple weeks, and this channel has made me excited for the challenge!
I made this over Saturday and Sunday and was happy with the result, especially the crisp skin. So many braises have you put a lid on the pot, totally sacrificing the texture of the seared skin, especially with chicken braises. I love that this recipe emphasizes keeping the skin crispy. I always feel like it’s such. Shame to get a nice sear on your meat and the steam it! Keeping the lid off the pan is a great idea. I think I have the exact same sauté pan used in the video.
So, I did the sauce on Saturday following the video instructions. I estimated 15 medium tomatillos and I used three large chiles, two small onions and garlic as shown. One big difference is that I put the roasted ingredients into about a cup of homemade chicken broth and simmered it for an hour or two to reduce the liquid and concentrate the flavors. The original recipe linked, that’s made with just peppers, calls for liquid so I figured broth would be good in these application as well.
I chilled the sauce and blended it the next day, adding the cilantro and simmering again while searing the chicken. I actually ended up with a lot more sauce than I needed so I set what I didn’t need aside to freeze for another day.
I followed the rest of the instructions, except used a can of white beans because I forgot to soak dry beans the day prior. It was important to limit the sauce to a depth in the pan of roughly 1 inch, so that it didn’t swamp the chicken. With the beans added, the sauce almost threatened to envelop the chicken, but the top skin remained completely exposed, while the sides stayed covered. The crispy skin really makes the recipe extra delicious. Oh. I did broil the whole thing for maybe 3 minutes before serving, just to make sure the skin was super crisp and flavorful.
Nice recipe. Thanks!
Kenji on a braising kick, I dig it. I make every recipe you make within the next week
Cool 👍
Your videos haven't been popping on my feed for the last couple of months. Thought you were done making them and was kinda sad. I was so glad to see that you continue after manually searching. You've been so helpful to me while i chase my dream to become a professional chef! Keep doing what you do :D
Wow, that’s a sharp knife! I’m very happy to see you uploading videos again! I’ve learned a lot of bushcraft skills from your UA-cam channel over the past 10 years. I live in north Ontario (Canada) and the landscape is almost identical to where you are in Sweden. Thank you!
I just made it and it's SO GOOD. I added some toasted cumin, coriander, chili powder, and 2 bay leaves to the mix. I also added 2 Serranos to the salsa verde for some extra spice. And finally, garnished with sour cream which brought a really nice, creamy texture and cut down on the acidity. This is going in my recipe book! Thanks, Kenji!
Thanks a million for taking my side on that the garlic germ doesn't really matter except a garlic-forward recipes. I've had both co-workers and friends yell at me for being "lazy" with my garlic when I knew it was too little to really contribute negatively to the actual end dish. Especially for home cooking. There is a huge difference between being a perfectionist cook and just a really good cook that a lot of people are failing to see sometimes.
Jacques Pepin says the same thing re: garlic germ in one of his cooking at home videos.
You’re a better man than I for not immediately replacing that oven the first time it locked on you
Verde anything is pure green gold.
I barely ever worry about cilantro stems unless I'm using it for a garnish. I leave even way more stem than he does. It's not that fibrous and purees perfectly and has a *ton* of flavor. I'll often just use mostly stems for something like this and reserve the nice leaf ends for garnish later.
Love the bouncer at your feet! I have a young baby too and I bought a high chair with a newborn attachment so I can cook/chop/prep my dinner while entertaining my little guy :) I remember hearing you discuss having your daughter in the kitchen with you from a very young age during your interview with Francis Lam on the Splendid Table - I found it very inspiring and I hope I can teach my son to love cooking too! Thanks for the awesome recipe :)
Hi Jaclyn 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
This looks awesome, I did the chicken thighs and cabbage the day you posted it. it was absolutely awesome. My whole family loved it!
I know all the stuff Kenji is talking about (in theory, never having worked in the professional kitchen), yet it is deeply satisfying to watch his videos and take "part" in the process. Damn, I wish we could all share those meals...
I'm so pumped for your success with your new book. I've been learning techniques from you since the early serious eats days. Honestly, your flare for easy method alongside expert and accessible technique is unreal. I need to wait for our kitchen renovation to finish, but I cannot wait to cook through The Wok.
Tried making this. Quite easy and forgiving recipe. Turned out great. Recommend!
Cilantro stems tastes as good if not better than the leaves. When blending in a sauce or zipping it in a food processor for a slaw I use the entire cilantro - leaves and stem. Only when I garnish with cilantro do I use the leaves only. Even then I never pick out the leaves, just grabbing the top frond off leaves and tearing them apart from their stems and then giving the leaves a rough chop works fine.
I saw the GQ article (and another one this week)--good job explaining how we all can evolve.
Happy book day, Kenji! My copy is coming later today, and I'm looking forward to reading it. Cheers!
I've made this dish a few times in the past couple months and it has quickly become a favorite of my boyfriend and I. Super simple, forgiving, and so so so delicious--great flavors and gives us the juiciest chicken. We've started calling it "tomatillo chicken" because "braised chicken with beans and chile verde" is a bit of a mouthful.
Would love a tour of your kitchen set up. As well as maybe comparisons to the old kitchen or any advice about these kinds of things.
I used canned tomatillos for this, and if you drain them and then gently pat them dry before sticking them in the broiler, you can still get some nice browning on them. 🥰Great recipe, I've made it 3 times now.
(on adding fish sauce)
"It's not quite a superficial ingredient...It's just...ficial (fish-el)"
Works on two levels. I love it!
Looks great and easy. One thing that I wish cooking videos would do more often is say what kind of oil is being used.
It is 2 am, I had a really nice day, and the last thing I want to watch before I sleep is Kenji. And the universe made it so he posted this. Let's goooo
kenji you continue to be incredible and accessible!!! thank you for your work
First time seeing your video I dig your style!! Straight up no bullshit rambling!!
So I made this tonight with a few mods based on what we had in the Cupboard - one of the greatest things I have ever tasted thanks so much Kenji ! I subbed in some black garlic spread because I forgot to get garlic - added some red green and yellow mini bell peppers, I only used one jalapeño because the ones we bought I thought were a little too hot. No beans instead severs over TexMati rice
The Celcius popping up down the bottom is a blessing. Thanks Kenji.
15:54: "it's not quite a superficial flavour, but uh-it's just fishal" lmaoo
Just an FYI, do NOT use the Serious Eats version if you're expecting anything close to the process depicted in the video. This video shows an easy, forgiving dish (don't worry about the pepper skins! sure, you can use canned beans!) that you can whip up simply and quickly. The Serious Eats version is bogged down in miniutae, dirties every dish in your kitchen, and takes forever. I made the mistake of using the written version just because I wanted something to follow, without really comparing it to this video ahead of time. Many, many hours later I did have a delicious meal, but I was cursing Kenji the whole time. I guess his cooking philosophy has evolved in the last decade.
Most of the time the recipes Kenji does in this channel aren't following the Serious Eats version at all most likely because he wants an easier way to make them at home like most people
he addresses a lot of these points in the videos
Yes, you're right. I read the written version and realized it was much more involved than the video version. Also it has no tomatillos!
Thank you for converting to microfortnights! You have no idea how much time I've wasted doing that conversion on my own. Likely a hemifortnight or so.
Love this method. Always a crowd pleaser.
Nice job Kenji 👍
Cheers from San Diego California 🏄♂️
Great dish. I have made your pressure cooker pork version many times. I always add that red boat for extra flavor. I will have to give this one a go. Thanks.
Lovely. I use the broiler to roast vegetables minus cooktop mess. I also use a cast iron tamal and skillet to roast onions, tomatoes and chile's when I have time to enjoy the process
Hi Delia 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
Made this recipe twice already, super fun and easy to make. The salsa is so simple and good!
Thank you so much for doing the heat conversions.
Great, now I have to decide whether to make braised Salsa verde chicken or Chef John’s clam chowder pasta this weekend… THE DECISIONS! Unless I just make both! 😁
Update: I’m doing neither because cod was on sale at the store, so now I’m doing Joshua Weissman’s beer battered cod with gribiche. I don’t have enough hours for all the recipes! 😭
I just made this, although my seasoning were different. The method or technique made the best chicken I every had. Super tender meat, ridiculously crispy skin. Thank you!
Hi Jackejanetm 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
Please please please make more one pot meals! I have a 2 month year old baby and work from home full time so that would be so clutch!
I would love to hear some of your thoughts on cooking on different types of stoves. I notice a lot of people with gas stoves are unafraid to preheat pans/fats on high heat because gas burners are so responsive, but if that’s done on an electric coil burner things seem to get out of hand quickly…
Looks amazing! I would probably eat that with some rice!
Loving the new thumbnails, Kenji!
Ha even Kenji - master of casual authentic no fuss no gimmicks type cooking - has a vitamix and a Breville toaster oven (I know fancy gear isn’t necessary but I love it)
Can you talk about how you keep your kitchen clean? I noticed you have the sponge next to the stove to wipe up small spills. Any other tips/tricks?
It's settled then, I will only buy Lorins patis from now on. Thank you from the Philippines, Kenji!
I do the same thing with Fish sauce lol. Any kind of savory sauce I usually add a little dash. A lot of times I like to add a little sprinkle of MSG and a dash of fish sauce because of that tip you once gave that they combine to add even more umami
I've seen many recipes of yours on the webs over the years, about a month ago your name popped up in a best scrambled eggs thing on YT or somethin. I'm like hey that name sounds familiar...dude now I watch lots of your videos. I like your style n personality. Cheers bro!
I love adding fish sauce to my meals when it needs a bit extra favor. GF thought I was crazy. Thanks!
Kenji, that is a beautiful meal.
Hi Amanda 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
Hi Kenji, you inspired me to create my own channel and upload content where I strap a GoPro to my head. Thanks you, man. I really appreciate it. ❤
Page 95 new book it says for the pork dish, drain through fine mesh and press on CHICKEN. Geez LOUISE. Lol, I love this book though
I've been making something pretty close to this, though vegetarian. Basically the same, make a salsa verde and then cook with cannellini beans and I add flat leaf kale (forget what it's called). Instead of chicken, I roast sliced rounds of sweet potato. I don't actually braise it, as there isn't really a need to. I just plate the soup and add on the sweet potato. One of the most satisfying comfort foods I regularly cook.
Hey do you have any stovetop cleaning tips? Anytime i hard sear or fry I get oil everywhere and its always a pain to clean up.
Love the videos!
For a second, I thought you were some sort of cooking wizard when you said 'sizzling hot like this' and then the pan audibly started sizzling!
I did it today and it was delicious! Thank you for the recipe!
Wow, that was cool, it was like a derivative of a cassoulet, but with a southwest thing.
The thing with the fish sauce is actually a liquid salt, so you actually put a small amount of it (it's salty) Difference is the salt (coase salt; maybe there's a different uses or types of salt to choose from...) takes a while to dissolve in a dish that has some sauce on it, the fish sauce gives it a slightly saltier fish taste so it's pretty quick to tell if you seasoned the dish or not.
I am allergic to fish. Would soy sauce do the same thing?
@@revjospa fish sauce is basically made with small anchovy type sardines and salt. Soy sauce is made with soy beans and salt (and a few other ingredients), so I would think it would have the same effect. ;-)
@@Pammellam In addition to that, a nice black Chinese vinegar would pair well with the soy sauce.
Kenji, I've read from a few different places (e.g. Bon Appetit's Chris Morocco) that starting chicken thighs on a cold pan leads to crispier skin and less sticking. In my experience it seems pretty similar to hot / shimmering oil starts and maaaaybe has a little less tendency to stick? Do you think this makes a difference? Interested to hear what others think too :)
Hi. I’ve got Food Lab and am interested in Wok. Is it possible to post the table of contents so we can see what’s going to be discussed. Love your books, recipes and videos. Great work!
LOVE the Dino Toy on the kitchen counter. And the cooking video ain't bad either! :)
2:10 What is the container for, next to your espresso machine. That has a wood frame, an metal insert? On the left, underneath the quaters?
Made it. Smells great. So exhausted after work and mise-en-place-ing everything, I think I want to go to bed early instead. Wife will report outcome after she gets home. No tasting in the afternoon sun for me...
Hey Kenji, looks like the thumbnail text is a little low-res. It’s quite blurry on my iPhone at least.
Hey Kenji, sometimes you make food that you'll eat later after filming, is there anything special you do for reheating them? Or do you just throw whatever it is the in the microwave?
@J. Kenji López-Alt This is wonderful! In the future, would you consider doing a series of videos that focuses on kid-friendly recipes? I'm a former cook, but have a hard time getting the kiddos to eat what I make because they are exceptionally picky!
for the ones of us on the southern hemisphere who can't get tomatillos anywhere; what would be a good replacement?
Is there a written recipe?
I’ve just/recently discovered your page and am very thankful for it😊 Do you have any advice on any of your pages about how to maintain and/or restore cast iron pans?
I looovve a good braised chicken recipe. I have only just discovered this technique and absolutely loving it🥰
hey kenji! would you be interested in showing us your knife collection some time? kind of like the pots and pans video you did a while back.
Looking forward to trying this next time I visit the niblings.
God told me to make salsa verde last week, so that I could make this last night
Swapped out white beans for pinto beans. It was amazing!
Definitely making this for the fam this week, so simple
I'm liking and commenting despite not wanting to watch a video about meat. Because YOU'LL like it. Trust me.
I’m wondering about bay I’ve been fermenting and using bay to help with keeping vegetables crunchy . I started wondering if you put bay leafs in with your beans to roast in clay bean pot will it make skins tough ? What’s the science J.Kenji Lopez-Alt ?
YEAH KENJI GREAT VIDEO
Soup'a'fish'ial flavour. Dang, Kenji!
as always great video!
i like your new thumbnail design
yummy! although most of the flavor of the cilantro is in the stems, and if you're blending it and braising it, u won't even notice the stems in there. i always eat the stems.
Hey Kenji, what is that knife you're using? I think i have the same one. But even though it's nearly new, I question if it should be sharper. Curious your thoughts. Got mine at Seattle Cutlery
Just made this. Delicious, but my wife found the tomatillos a bit too tart. I used about a dozen with two poblanos, anything I can do to tame that tartness (short of using fewer toms)? Bit of sugar?
Can’t wait to try this one!
My daughter is allergic to legumes, so I'm going to be doing this tonight with hominy instead of beans and I'm kind of looking forward to seeing how it turns out.
i gasped with the sound of that crispy chicken skin 11:26
5:10 OH THANK GOD I was so on edge the entire time with that bottle of oil right there on the edge lol
I'm glad he finally turned the open flame off around 13:00.
I noticed that too!