"Speed scratch" also known as "home cooking"

怎样才能显示中文字幕呢？😂

this guy wouldnt last a week in a chain restaurant kitchen on salads

#TeamDryBrine

The butter chicken recipe ive been making was a josh weissman, and ill be honest it was mediocre, but passable... This was light years ahead. its going to remain a staple. Excellent job again!

I’m hosting a mini thanksgiving on Sunday and I’ve got my turkey brining and the turkey stock in the fridge. Can’t wait to see how it comes together on Sunday. Thanks for all the recipes always, Bri! They are always a success in my home thanks to your concise and detailed recipes and vids.

You're extremely handsome. Thanks for the sourdough information, you can teach me anything with a face like that. I don't care about how I'm perceived from a comment like this because even though it is a shallow, inappropriate thing to post for a food video, and socially distasteful, I am semi-anonymous on the internet and I know that if you read it, it might make you feel good, and that's all I want in life is for all other human beings to feel good. So that's my rationale even though no one asked me to explain it. I loved the scientific explanation because as a kombucha brewer, I adored seeing that kombucha...........can literally be used to start sourdough based on its probiotic profile. I'm quite excited. Thank you so much and have a wonderful week. P.S. I would really like to learn the details about how one can source probiotics from the environment. Ergo, from what source material do the probiotics originate before we "trap" them? I've heard some strains of lactobacillus (used for kombucha and lactofermented vegetable dishes) are present in the ambient air in your house... so are we "trapping" probiotics in the sourdough starter from air? Or a combination between raw flower and air? Or only raw flower? If we use sugar water, we should theoretically be able to capture probiotics too without flower if they're from the air, speaking as someone who has MINIMAL hobbyist experience with brewing kombucha and fermented vegetables.

I kid you not, I have a blendtech for 2x years and I use it EVERYDAY and I push it to the limit. But I never had a vitamin. I am always curious to know which is better

I know the video is about blender, but TRADE is the best thing for coffee lovers. Amazing customer service, great price and amazing coffee and variety

The only way that beef casserole could be better is to throw in a couple of Italian sausage links! And, yeah, cream cheese is a silver bullet for a lot of dishes -- saag paneer comes to mind. My wife freaks every time I use it , though.

the bit about mixing the pasta with butter then putting the sauce on top rather than tossing the pasta with the sauce is life changing

It's to bad that you don't include alternative measurements. Not all of your audience is in Europe or Asia.

I am extremely excited to follow your Thanksgiving recipes! I love watching your videos and so far, have been so happy. I have been cooking for 50 years and one of the things I love that you taught me was cooking ground beef under the broiler (your 30 minute chili recipe that was DELICIOUS). The other thing you taught me was how to make sour dough bread and let me tell you, I am the queen. I am a true follower of America's Test Kitchen and have learned a new level from you. Thank you Brian (and your lovely wife) for bring new joy to my kitchen. You have given me a new strength in the kitchen. I always tell my friends that I have no idea if I am a good cook (my husband is still here after 37 years), but I love being in my kitchen. I get so much joy being in my kitchen. Bless you for ALL you bring us home cooks.

As you can tell by my name I'm not Italian in the slightest. This is wonderful, thanks Brian.

Format is fantastic. Just made this tonight for some guests. Everyone loves the flavour combinations. Definitely add this one to the weeknight rotation. Thanks from Vancouver!

I'll never understand the Arby's hate. That shit is delicious.

Hey Brian. I’m making turkey breasts. Unfortunately, they have a 19% solution. I’m assuming I should not brine them? What do you think?

"2000g of whole milk" Holy shit you americans are a different breed

the 2 benefits of expensive knives 1) you can get them much sharper 2) they stay sharper longer. If you don't care about either of those, the Victorinox chef's knife is the tool for you. Personally, I like my knives *really* sharp. Also, a tapered diamond rod will easily sharpen a serrated knife.

I ordered 2 of your knives, one for me and 1 for my son in law. I absolutely love it. Also love watching your videos, not to mention the recipes are delicious.

Most turkeys (and other poultry) are brined before they make it to the grocery store. About 25 years ago, I tried brining my turkey based on the recommendation of a tv chef. It was a disaster. The bird was too salty and basically inedible. What are other people’s experience with brining a turkey from the store?

I’m really excited to try this this Thanksgiving since I’ve taken over the turkey duties from my mother. Had a question about the length of brining, the answers on the web say don’t do it for longer than two days. Is three days with your method ok? Is there a limit? Can I do four? Also, can you stuff the turkey with stuffing with this method? I think your work is great.

To get golden brown turkey skin coat the entire skin in butter instead of oil. Brush on the butter before you roast. Flip the bird half-way through cooking. Use the first two temperature settings and times suggested here. It will cook all the way and the skin will be perfect when you take it out of the oven. While the turkey is resting (don't skip this step) do your other sides in the oven as suggested. This way you can skip the 500 degree skin roasting at the end.

When I switch from to the maintenance stage, it dosent rise after that. Any idea why?

you are my FAV, always blow me away & i learn so much every video. pleaaaase make a cookbook!!! ill be the first to buy! i really appreciate that you share your knowledge with home cooks like us. love your vids! im making this for my family this year!!!

Sugar, chopped basil, broken spaghetti. 🤣 NO.

I may prepare the stuffing in a muffin pan.. using the same method as if I were using the 9x13" pan. Thank you for sharing the recipe

good sht

needs peppers

Need to try one of those asap!

I bought the brining container using the link in Brian's gear list, trusting that Brian would link to a bona fide seller. Big mistake! The linked product on Amazon shows a lid like Brian has and the product description on Amazon includes a lid, but the product as delivered doesn't include a lid; the lid costs extra. Apparently this is a deliberate misstatement since a number of other purchasers have previously reported the problem. Brian, you should delete the link.

The Tuna casserole looks a bit dry for my liking. Would adding 1 cup more of water or stock cause any big issues?

This is the cooking lesson I needed most and my mother never gave me.

I see why we remove the seeds from bell peppers - but what is wrong with the white stuff?

Bought your knife. Thank you. Love your podcast and Lauren.

This video got me into making pizza from scratch at home! Quick question: Why bread flour over All-purpose flour?

OK young man : you are hired !! 👍🏼

I've found that if you lower the oven rack so the whole turkey is sitting in the center of the Y axis, you can have flavorful breast meat, but only if you also cover the whole roasting pan with thick foil after you take it out and leave it sit for at least an hour. That traps all the steam inside (which is water vapor, AKA moisture) and allows it to redistribute back into the meat. If you don't cover it after roasting, you are letting all the moisture escape, and if you don't center the turkey on the Y axis, it will cook unevenly and dry out the breast which will be closer to the heating element (when breast-up).

Very valuable video to me. I’ll just ignore the part where you steamed the most disgusting leaf Whole Foods tries to pretend is an edible vegetable.

I’m surprised you didn’t recommend a knife sharpener.

Hi Brian! I am struggling with my sourdough bread but I have 2 questions for you...1) I watched a video you did a few years ago and you talk about using AP flour but in this video, you say "bread flour". I am using AP flour for the bread but I use bread flour and rye flour in my starter which i believe is good cuz it looks like yours, it floats and my failures taste like sourdough. Should I switch to bread flour?? Question 2) When I try to make the cuts for the venting and oven spring the cuts don't stay. The cuts close up immediately, is my dough too hydrated? Any advice is appreciated.

Cut your veggies however you want. Just be safe with the knife.

Works great. Been doing this for 40 years. Edit...also works great with Penne pasta

How many people is this supposed to serve? I like your recipes, but haven't tried any yet since it's hard to get an idea on what a "serving size" is. This looks like it could be for a family of 5 almost.

I wish you did America measurements!

I don’t want my meat looking “sick”! FGS!

Thank you for this wonderful video

A new meat touches the pan