Extra- Corny Corn Soup | Kenji's Cooking Show
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- Опубліковано 7 вер 2024
- The key to great corn soup is extracting as much flavor from the corn as you can: www.seriouseat...
In this video, I make corn soup on the stovetop, but the recipe is essentially the same as the pressure cooker version I linked above. If you prefer corn chowder with potatoes to straight up corn soup, here's a recipe for that: www.seriouseat...
Whenever Kenji says "IN FACT" in the middle of a tangent, and begins to walk towards a drawer, I get excited.
it feels like that one teacher that always goes off on tangents about to spend half the class talking about their trip to croatia or something
Do you know which time stamp you are referring too?
@@rileywebb4178 14:29 here you go bud
I'm glad they humanized Kenji by having him struggle to open the papirka container. Really added another dimension to the character, especially for those who have been saying he's too good at everything he does. 10/10, keep up the good work
The pandemic patch update nerfed some of his abilities
i didnt think it would be such a highlight! lol
I can't believe he flat out said he bought celery sticks from a gas station. That's blowing my mind.
Hey Kenji! I drove by your restaurant the other day while I was picking up my sisters in San Mateo. Wasn’t expecting to see you but when we pulled up, you were outside with your daughter. I yelled out to you like a madman and you waved to us. Just wanted to say I appreciated that and it was a pleasure seeing you. My wife and I are planning to come by to actually enjoy a meal soon! Love your vids, they’ve been heaven sent during these crazy times. Take care!
Oh that was you. Hello!
Where is kenji's restaurant?
Riddhima Sherekar :::: Wursthall is in San Mateo.
@@Riddhex Wursthall 310 Baldwin Ave, San Mateo, CA
Poor Kenji I'm going to fly out and stay with a friend who lives in San Mateo who I know from Cambridge MA. don't worry J. It won't be soon as in drone fun
"[Reinforcing] the corniness is something you learn to do as a dad." There's a kernel of truth to that statement.
Shucks. That's pretty a-maize-ing.
Delete your account.
🤦♀️grain…
@@inconsiderate_weasel I respectfully decline your request. Instead, you could try some corn puns on me; I'm all ears!
Do you really have to milk every corn double entendre?
Kenji, this is going to sound weird. But there was a French restaurant I used to go to with my family as a kid. And the big burly French owner would always serve us. And every time he would pour our water or wine for my parents, it would be silent except for the wine or water being poured, and the sound of his breathing through the nose. It was ASMR for me at the time, I just didn’t know it. You sir, are the second person I’ve encountered now that has ASMR level nose breathing. And for that, I thank you.
what
what
Swiggity Swaggity Shaggity I cant say I disagree
that is a weird compliment
What
"Guys and Gals and Non-Binary pals"
Gosh Kenji is so wholesome. I live for this content.
Kenji “didn’t know where his paprika was” was actually him flexing his beautiful spice cupboard on us mortals
I'd give my left foot for just one of those rolling racks. (Stocked, mind you.)
If you want to see the real flex, look up the Breville Induction cooktop he's using.
@@chrisworsinger7301 I looked. My heart imploded immediately after.
@@chrisworsinger7301 holy shit why does it cost so much? Is it just super precise with temp?
And his label maker. Once you get a label maker the house gets labeled
Me: wow, Kenji has a surprisingly normal kitchen
Kenji: **opens spice cabinet**
Me: whaaaaaaa??
I'm digging the subtle product placement hiding behind the blender. My copy arrived in the mail yesterday.
My publicist makes me do that 😂
@@JKenjiLopezAlt you should put up a "coming soon" version of Every Night Is Pizza Night next to it ;)
"Hey everyone this is Kenji and I'm making Corn Soup." is the culinary equivalent of, "Hi, I'm Johnny Knoxville and I'm a human cannonball."
The way Kenji handles the corn shows he has ears of experience.
After watching Babish's Paunch Burger video, I texted my fiancé and said "when Babish references Kenji twice in one video, you know who the GOAT is."
Thanks for all that you do!
People started to appreciate Kenji and his work nowadays.
I thought the same thing when I watched that one. Lots of FoodTubers use his methods/techniques, and I'm glad they give him credit. He's one of the OGs, right up there with Chef John, as far as I'm concerned.
Babish has been a Kenji fanboy since his earlier bwb videos
The Trinity is Cajun, you had it right Kenji
The history lesson, if anyone is interested...the Cajuns of Southwest Louisiana were French expats who started their community in Canada but then were driven out and came south. Many Cajun basics are twists on French concepts, like trinity is onion, celery, bell pepper and mirepoix is onion, celery, and carrot.
If you watch Babish's Cajun food video... You'd understand Kenji's joke
You are correct, just wanted to add that cajuns were expats from the maratimes in Canada (NB, NS, PEI). They are also called cajuns because french people from the maratimes are usually called acadians (acadians -> cadians -> cajuns).
MrYZ I have watched the video. After watching, I went to Toups Meatery for dinner within a week (I live in New Orleans, it had been on my list to try for a while, and the rillions are as good as they looked). Kenji dropped lots of jokes, but this didn’t seem to be one of them.
Ben Doucet And the area of LA where they finally settled is now known as Acadiana
Kenji! You've really inspired me to better my cooking skills over the course of COVID by showing me how straightforward it can be to make excellent food, and your POV camera perspective helped me overcome some anxieties I had about little things I thought I was doing wrong during the cooking process. I'd been relying on delivery far too much for a couple years and my ability to make something delicious had reached an all-time low. Getting back in my kitchen every day has not only improved my physical health, but my mental health as well. Thank you!
J Kenji Lopez-Alt always a father first. Incredible cook second.
As a line/prep cook for YEARS it makes me so so happy when Mr. Lopez-Alt opens up the doors of "if that works for you, go for it" like sometime we don't have time to do every step painstakingly and it feels inexplicably good to have kenji-senpai's blessing
One of the most wholesome and educational cooking shows on the internet. Kenji continues to apologize for pausing to help his daughter even though it doesn’t inconvenience us
“Kenji: for people who say if you do such and such, it’s not corn soup... I don’t care... if it tastes good to you, go with it.” I need that on a shirt.. 🤣
The point is, if I make a margherita, no matter how good it will taste, it's not a corn soup.
That lil chefy touch at the end with the swirls of oil; so satisfying
The way Kenji incorporates science into his cooking and the way he explains those concepts are so interesting to listen to
Thanks so much for your videos. It sounds maybe sad for some people, but those are occasionally the highlight of my day. I‘m just 21 and i love watching you cook. You are like the nicest chef out there :)
(here in germany most of them are so entitled)
"... reinforce that corniness, which is something you learn to do as a dad." Oh Kenji and his dad jokes. Great stuff! Love the vids
His science knowledge really boosts his already great skills. PLUS, he's making food for his family so there is a lot of love that goes into it. Heart warming, nutritious, wholesome, delicious food. It don't get better than that folks.
The best easy garlic tip I found was from an Indian chef here in the uk. Chop garlic in a food processor, then immediately portion tablespoons of it into a silicon ice cube tray and freeze. Easy to store, easy to use, and loses very little flavour if done in a timely fashion. Garlic ginger paste is so typical in Indian cuisine that I do two batches of one pure garlic and one equal by weight of peeled ginger and garlic. No added oils or salts like jarred garlic, and lasts basically forever if you ziploc the cubes well.
Alltehgudnamesrgon I chop garlic in a food processor and add a fair amount of salt as a preservative. Some gets frozen in small containers, and I always keep a small jar in the fridge to add to soups and sauces.
I finally bought The Food Lab, it's amazing. All cooks should own it
Made the soup tonight. Used an inversion blender in the pot and ran it through a sieve. I saved the pulp, put in in a large shake cup and used the inversion blender and sieve again. Really excellent. Thank you.
15:05 Kenji, this is type of thing that makes your cooking channel so relatable to the home cook. I can't tell you how many time I've been frustrated while trying to open a spice container.
You said corn so much I started going through my old cd collection to transfer all my Korn CD's to my computer. Looks scrumptious!
One day, Vitamix will get into the jet engine game, so finally they make a product that does what it sounds like it's doing.
Spice cabinet walkthrough and re-organization video when??? (like the one you did with pots and pans, I loved that one!)
As a culinary school grad, I have to say Kenji would make a great culinary school Chef-Instructer. I love your videos.
I came here because ... Duh, Kenji, but I learned so much here that now I want corny soup, which I never knew I wanted!
Seriously Kenji, I love that you share different ideas, techniques, restaurant insight and, especially, winging it with what you have on hand, all with a very "whatever works for you" approach. Speaking of approach, you make this all very approachable and I very much appreciate that!
I always appreciate the lack of ego Kenji has. Not shaming people for using pre minced garlic seems rare in the cooking entertainment sphere.
Those fibrous bits are best when spread on some toasted baguette scraps. Chef's kiss.
I made this last night for my wife and my mom. Served with thin scallions, serrano chiles and mexican chorizo. It was sooo good. Thanks for sharing your gift sir.
It’s not just what you cook, but your method and technique that makes watching so interesting. Thank you.
Gotta make this since I'm in corn teen anyway.
Great video! The soup looks delicious. I learned many things from the shoot - 1. an easier way to cut corn off the cob, 2. how to properly use a Vitamix with hot items, 3. How to use a chinois without a spatula, and 4. how funny it is to watch an MIT guy struggle with a spice jar and then immediately break into a dissertation on temperture flux!
Kenji, you got a double shoutout/mention by Babish on his latest video. He was making your mac and cheese sauce and also frying onion rings.
I might try this one, it didn’t look soup-er difficult. 🤪
That's a little too corny for my taste
You went to chef John's school didn't you?🤣🤣
Dude you're the man. Humble, informative, knowledgeable and dad jokes. Appreciate ya.👍❤
I just happen to have all these ingredients, with corn and peppers from the farmers market. I now feel legally obligated to make this.
What a beautiful recipe. On my way to the kitchen now to make that. As always, thank you.
This is the same way I make mine but always serve it chilled garnished with creme fraiche and chives.So refreshing on a hot summer day.
Ploop there it is !! I would be terrified to run my generic blender that long. Pretty sure it would eat itself. Break. Having a touch of insomnia I came here to get my Kenji fix. It never fails, whenever I watch him cook I start to drool on myself. No matter how many times I rewatch a video I learn something new. Kenji, you are a Zen Master who teaches life via cooking. Thank you for sharing and much respect.
This is the only channel where I can watch a video that’s longer than 60 seconds without skipping
Kenji you a boss for mentioning heat flux and the intricacies between energy input to a pan and water’s specific heat capacity
seems like the perfect video to make your soup related puns on. whatever those may be. soup in general is by far one of the most underrated areas of cooking. anyone can do it. takes a billion different forms and can be as healthy and delicious as you want. sauces and soups, both way underrated.
Great recipe. I don't ever think I've seen your spice cabinet before, that is intense. 😱🔥
I like the techniques Kenji demonstrates here for dealing with ears of corn. I would definitely roast the corn in the husk in the hottest possible oven before doing this, but right now I'm using cans of corn. I'll remember how Kenji does it when they are used up. I do make a roux first. I like it a little less smooth so I only puree half of the soup and add some heavy cream to it. And if I make that oil+paprika garnish I don't think I'll be able to resist the temptation to make a smiley face on the soup. I could practically feel him resisting.
I learn so much about food technique every time I check out this channel
No idea why, but hearing “corn milk” gives me the heebie jeebies
Glad I'm not the only one.
Thank you! Somehow corn juice doesn't bother me as much as corn milk... Just blegh, I don't like it 🤷🏻♀️
I love drinking corn milk straight from their utters 😋
You can milk pretty much anything with nipples.
@@colina1330 Now I'm just thinking of corn nipples.
I tried slicing the corn using the Jacques Pepin technique (holding the corn in one hand while slicing towards you in one streak). He's the master but one wrong move could result in a really bad cut. I like yours better, and it's way safer!
According to Isaac Toups, celery, onion, and bell pepper is the cajun trinity.
and garlic is the pope
So he nailed it!
He's right about the trinity but he also puts roux in his jambalaya. But i chew ice cream so what do I know
Kenji usually has a beer on the go while he's cooking, too. Maybe he channels Toups more than he realizes.
I had no intention of making Corn Soup today but now I have all this knowledge.
I live in Louisiana and we have a bunch of places that do shrimp and corn soup. Love the videos Kenji. Keep up the great work. Cheers from cajun country.
I love shrimp and corn soup. I like to make mine more like a chowder and not purée it.
I just love this first person perspective. I really wish other cooking channels did this
Well *shucks* Kenji! I thought I was the super *corny* one!
I'm going to have to make this soup for my wife, she's a huge corn fan she's going to love this.
I love these. I've learned so much from your videos, I'm really passionate about cooking but dont have the resources to do it so creatively. Thank you Kenji!
"Backslice your scallions" - "corniness - something you learn as a dad"...
Vintage Kenji
I like your back slice technique. I've seen chefs (especially at sushi bars) slice the scallions the way you do it.
I never expected a corn soup to look so delicious, I never had one before! I am gonna have to try your recipe! 😍
As a habitual scallion smasher I appreciate the little knifework lesson in there. It seems I need to buy a sharpener too. Pretty sure my knives haven't been sharpened in ten years lol
I make corn soup using this recipe every year during august-september when we get fresh corn in Finland.
I like it. I have just made it and tried it. The only variation I made was I added a couple of jalapenos. It is delicious! Thank you!
10:14: I swear I could hear the smirk take over Kenji's face.
Hey man, love this. You mention the corn stock. Not sure if there's enough for a whole video, but would be awesome to see your take on corn stock. Maybe discussing it's application in late summer / fall meals, soups, etc. Keep it up brother, cheers.
One of my favorite soups of all time, it made my day to see you put up a video about it! Hope you and your family are well!
Hello Kenji!
Thank you for another amazing recipe Video!
Here's a tip!
I have a Ginnie pig that I bought for my GF's daughter! If you have a ginnie pig save the corn skin and give it to them!
Ginnie pigs love the skin of corn !
Love you and thank You for sharing your knowledge!
Brian From NJ!
I've taken the skin and boiled it and used the flavor to add to other ingredients !
think about that !
Love you !
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
fun fact related to your scallion cutting method: Japanese woodworking (by my understanding) uses the pull stroke to do its cutting whether you're planing or sawing rather than the push stroke as with western european woodworking tools
I've been using scissors for my scallions and chives because I always seemed to crush them with my knife no matter how often I honed it. Today I learned about the backslice! I'm gonna be trying that soon, thanks Kenji!
I thought your scallion slicing technique looked a little strange. I chalked it up to the camera angle, but then you actually explained what you were doing. I feel like I learn a little something new with every video you put out, so thanks for that.
I ordered an entire box of Thai snacks from Universal Yums bc they advertised a "creamy corn snack"... It was FOUR freaking PIECES OF CANDY!
This, on the other hand, looks like it will deliver that corn flavor I'm craving
"You reinforce that corniness, which is something you learn to do as a dad"
My god this man is adorable 😍
I'm currently making this, the corn-cobs are simmering atm. I used some chorizo sausage instead of pepperoni. I'll edit the result in here once it's done!
Edit: It's delicious!
14:45 I see you Kenji & that new & improved spice rack! Things surely are elevating on this cooking show & I am here for it!!!
We love you Kenji!!
This one is totally doable!!!
I am going to surprise my parents this weekend with this soup.
I don't come here for the recipes or even ASMR anymore. I literally just come here to listen and learn about food and cooking.
onion, celery, bell pepper are used in both, Chef Kenji!
I come for all the helpful tidbits along the way, and stay for the dog feeding and shot of the food in the sun.
I wish I would've seen this 6 years ago, when I tried to make tomato soup and stuck it in a blender. Ended up with some decent burns and even more decent paint job on my wall and ceiling.
Indiana girl here. Corn soup is something I’ve somehow never had and I need to make it!
Kenji: Pours soup into dog's mouth
Interesting thing with the temperature vs the flux. I guess the best way to think about that is that a gas flame is usually about the same temperature, its just about how much flame there is meaning more flux
I've got a great riff on this soup idea that I learned from friends originally from Trinidad.. few different ingredients (ham hock is key) and happy to share if you like! Totally different world for this one's flavour
Josh Hillis :::: Please do tell us about your corn soup ideas!! Trinidad corn soup sounds wonderful!
It's called sh2 mostly. So much sugar because of the genes. There is also other terms for different varietes. Xtra-Tender is a patented thing too. sh2 been around for a second. All the good sweet corn is hybrids. The old open-pollinated are fine but side by side you WILL see the difference.
I rewatch over and over to see Kenji fight with the smoked paprika can. Sorry KLA it's just so Real and relatable
I use pre-minced garlic quite often. It really depends how much effort/time I'm putting into cooking. If it's a big weekend cooking project or something garlic centric I do the extra work, otherwise, ehhh... The trick is to use quite a bit more of the pre-minced garlic than you would fresh.
you were right it is the Cajun Holy Trinity popularized by Paul Prudhomme ☺️
5:10 I think it depends also on HOW you're using the garlic. Nothing can replace the pungency of fresh, unpeeled garlic if you're using it raw or just barely cooked but in a very long cooked dish where most of the allicin would be broken down anyway, I don't think it makes THAT much of a difference. I've made my black beans with fresh, unpeeled garlic and with pre-peeled garlic and for the life of me, I cannot tell a difference in flavor once the beans are actually done.
I made this tonight, family loved it.
The story from that slicing technique on the scallions is funny. I remember when you said the women made you throw out the entire work you did because the slices were not pretty enough and you were doing it “wrong”. Cool how you cut them like that now always. Lesson learned!
if i ever had aspirations in life, that spice rack would be definitely top 5
Made it and really enjoyed the aromatics... Thank you, It's a keeper
Every time I see your vids I can’t help thinking how happy your family is sitting down to your wonderful creations. Your dog needs more exercise but I see she enjoys your food too. Seriously though put her on a diet and exercise more. Her body isn’t used to the amount of salt humans can consume.
But I still love your vids. Gg dude 👍🏻
I'm going to make this with your Black Bean Burgers! I'm not even vegetarian, it just all sounds really good.
Mr Lopez-Alt, your spice cabinet is a thing of beauty, but I have a question, it's full of huge pots of spices, I'm always coming across how essential it is to use "fresh" spices (alongside the obvious use whole and toast them) but there is a limit to how much a small household can use.. especially if your spice collection escalates.. do you end up throwing a lot of those spices out or manage to use them?
I have a lot of spices like he does. I use them a lot, and try to buy whole spices. The ground ones stay pretty potent for at least a year. I only throw them out when I can tell they aren’t good. A lot of them actually last longer than a year. The whole spices are pretty much good indefinitely.
I absolutely love these videos. It always makes my day to see you have uploaded! Please don't stop once covid goes away!!!