We've been landing probes on asteroids and it took till 2013 for someone to find a way to make this d@#ned sauce easier.

Wooohoo!

You could have saved 7 seconds if you took off both legs at the same time, just put it on the back, hold both legs and slide the knife under :-)

Pro tip: Put your cast iron pan in the oven while it pre-heats, and leave it in the oven while the meat cooks. Remove it about 10F prior to your final meat temp, and place it on the burner to bring it up to searing temperatures.

WHO THE HELL IS THAT BREATHING DOWN MY GODDAMN NECK

Why don't you use a smaller diameter strainer???

Hii ni uji ya mahindi wanapea such fancy names

when it smokes, lower heat. And yes, MICROTHIN is important. Also: make sure your TOWEL is 100% COTTON b/c my mixed material *cotton cloth started to melt!!

I thought she was specifically talking to me when she said I love you…I know she is, so I better make her pie crust from now on

THX FOR THIS

I must have done something wrong. It came out soupy, maybe too much lemon juice ? 🤷‍♀️

Looked raw in the end

That roast looks Amazing. Thanks for Sharing 😎👍🏻

Couldn't agree more. Have cooked at least 40 turkeys in the past 40 years. Have primarily relied on cooking time-weight information furnished by the processor. They always overestimate cooking time in order to insure you end up with a food-safe result, not necessarily a good culinary outcome. Check temperature in several places as recommended in the video. Okay to let stand and hour or more while preparing side dishes, etc. One good result will give you confidence in the next one. Can be intimidating the first time or two.

I wish you had said more about the little lobster legs. There seem to be two segments in each leg. Is there food to eat in both segments? It seems like both segments are sealed, and you would have to break them open at one end or the other before you can suck on them like a tube of toothpaste, but you didn’t mention opening them in anyway.

wish you cut one open so we can see how tender it looks

What if I used an uncoated carbon steel wok couple times before I know I need to season it? I did wash it with dish soap though.

First time I've heard of silver being used, won't this oxidize?

This lady is so bad ass. 3:42 is my favorite...the chill, no-look super fast chop with a huge cleaver and a smile. She clearly knows her stuff but doesn't talk herself up. Seems very humble. I love it. The pop ins of the boss Mandarin accent is awesome.

Been watching Kenji for years, but still its always a bit of dissonance seeing his old self and how well he looks today =03.

Awesome video! Now I want to try making it.

thank you this was great!

always old video will win

WOW! what a detailed CORRECT video how to season my pan!! Not cups of oil! Thanks!!

I've had many a failed hollandaise sauces and one or two okay ones.... I shall try this in the morning😊 thank you from Los Angeles california!

On a crab, the tomalley is called mustard. Delish on both critters.

I'ts okay to freaze it?

Isn’t the green stuff the poop? 😨😨😨

Excellent

I don't understand some parts in this video 1) why adding ice to the melted butter? 2) putting dough into the fridge over a night will make the dough hard to scoop. are there any way to make me scoop it easier?

I'm cooking right now but I wonder I think that is sous vide not confit. Isn' it? It looks like..

💀you don't know how to make it at all bro...

By far, the BEST cooking demonstration I have ever seen. A whole demo in less than six minutes. You can't beat that!

Very helpful! Thank you!

I was sawing back and forth as if my knives deserved that! Such a simple task but I honestly was not doing it properly! Thank you for a straight to the point, very instructional video. I'll take better care of my good set now!

Short but super informative

I assume it would be fine if all you have is duck breasts, sans the neck bone part for stock?

Sooo..... how long to cook?????? Salt????

How about coconut oil can that be used for the seasoning process?

Self contradiction. U put cold eggs in hot water suddenly, they burst / crack and ooze all over. This means they push against the membrane and ostensibly will fuse with it, so protein contraction in shock boiling doesn't make sense in this case. I rather boil for a very long time, so the white is as hard as it can possibly be.

Genius

That was amazing so glad someone took the time to film and share. Thanks

Thanks.

The ingredients: 425g (15 ounces; 3 cups) bread flour, plus more for dusting 28g (1 ounce; 1/2 cup) nutritional yeast (see note) 4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 285g (10 ounces; 1 cup plus 3 tablespoons) cool water 1 tablespoon (15ml) vegetable oil

With the slow cooker, you can brown it off in the pan first.

Wow, that looks so much more delicious than what I made today!

Just read article on taste testing cream cheeses June 2024 and it was a thoroughly good read. Thanks

Outstanding!!! Thank you

Stuffing goes inside the bird, not in a pan. Hence the name, "stuffing".

Man, everytime i make this, it takes WAY longer than I expect for the internal temp to reach its target. Think i may end up ditching the tapioca starch in lieu of something else. It seems like the rest of the pie overcooks in the meantime. Even with the crust shield/foil tent.