I like Helen because you can tell she watches as much food KZbin as the rest of us.
@helenrennie3 жыл бұрын
That's right. I am not addicted to KZbin. I am working :)
@camouflagejumpsuit3 жыл бұрын
@@helenrennie 😂
@trikstari76872 жыл бұрын
@@helenrennie genius.
@Pikachu-qr4yb2 жыл бұрын
FooTube
@allison86423 жыл бұрын
I love cooking and watching videos, but can we talk about how therapeutic Helen's voice is??? Ahhhhhh 🥰
@matthewhuszarik41733 жыл бұрын
My wife is Russian and she love the dishes I prepare based on you videos. She says they remind her of her childhood and home.
@tresbeans3 жыл бұрын
Adding the percentage ratios for the recipe makes me so happy. I wish more people did that, I find it's an easier way to remember and understand a recipe.
@AnoJanJan3 жыл бұрын
My mothers side are Armenian from Russia, & this is how I was taught to make cutlets. Another way (for those who don't tolerate milk products) is to use grated potatoes instead of the bread/milk/cream. We also would serve with potatoes either mashed or boiled, a sauce on the side & pickles. Yummmm... now I'm hungry!
@terribleduelist44333 жыл бұрын
I find oat and almond milk work pretty well
@walnutsandbeastiality8663 жыл бұрын
LOOK OUT STOMACH HERE IT COMESSS!!! 😊😍
@mvblitzyo3 жыл бұрын
As a child growing up in the bay area in California I am very lucky to have so many different friends from so many different countries their parents came here whatever reasons but I just wanted to say that I am grateful for all those childhood friends that lived in Sunnyvale California for so many years and welcome me into their home I got to taste the world is a child. And thanks to you and your beautiful amazing food channel I get to revisit my childhood dreams of cooking and sharing great food Joe for California.
@TransVangal3 жыл бұрын
:) I grew up with this food
@vaishramachandran72403 жыл бұрын
I grew up in Cupertino! The Bay Area is so diverse and the family owed restaurants are the best!
@nadiaarbouz85392 жыл бұрын
Hi, I live in San Jose and I used to live in Sunnyvale!
@mvblitzyo2 жыл бұрын
@@nadiaarbouz8539 hi ya back
@KnivingDispodia3 жыл бұрын
Thank you for making content for normal people and not thusly for spectacle. Your videos are excellent.
@phillange1663 жыл бұрын
Thank you, Dr. Helen, for another masterful recipe. I appreciate your down-to-earth scientific approach to cooking in all of your videos. You often tell us 'why' your recipe is as it is, so excellent. Percentages?: Yes. More Russian recipes please, you are the perfect person to introduce this world cuisine to us.
@UraniumFire3 жыл бұрын
I heartily second. I love Russian cuisine, and Helen's Russian cuisine best of all.
@Tmanstext3 жыл бұрын
From this point forward, 2020 is to be referred to as the year of the perfect meatball and nothing else. That's all I want to look back nostalgically on that year for.
@norebonomis3 жыл бұрын
... when she throws the noodles in the pan at the end... *CHEF'S KISS*
@davidburke751162 жыл бұрын
I like how she eloquently dismisses the experts and then tells us how to practically make something equally delicious that we’ll enjoy making over and over
@k3lzZz3 жыл бұрын
If chef john is the dad of the KZbin cooking world, helen is the mum, bringing everyone together while scolding guga a little for being childish XD
@davidgarciagarrido1293 жыл бұрын
A thinner versión is very popular in Spain. They are known as "filetes rusos" or Russian steak. The other "Russian" contribution to Spanish summer cuisine with Ensaladilla rusa Russian salad", which is the very popular Spanish version of Olivié.
@theelectricant983 жыл бұрын
Sounds delicious 🤤
@edzmuda68703 жыл бұрын
What is Olivié?
@vladbarcelo3 жыл бұрын
@@edzmuda6870 It's a vegetable+meat salad. The russian version includes potato, carrot, yellow onion, small pickled cucumbers (fr. cornichon), boiled chicken eggs, chicken meat or processed meat (doctor's sausage is the usual choice), canned peas and mayo.
@davidgarciagarrido1293 жыл бұрын
Yes. The Spanish version is potatoes, carrots, Peas, boiled eggs and tinned tuna and of course mayonnaise.
@christopherburns52623 жыл бұрын
@@vladbarcelo Can also include chopped sashimi or any chopped white fish instead of meat
@bt98163 жыл бұрын
"It can all be happening in your mouth, if you make this". Is the hottest thing I have ever heard in a food video.
@SanaSamaha2 жыл бұрын
For me, it's the recipes in percentages. Math has never been more sexy.
@Semiotichazey3 жыл бұрын
Love the cooking channel shout-outs. Cooking on youtube is one community where positivity reigns supreme.
@Kamboshin2 жыл бұрын
What I really love about your channel and your recipes is the focus on practicality, convenience and replicability, which really is a breath of fresh air compared to a lot of mainstream youtube cooking channels
@ceru56753 жыл бұрын
You are so thoughtful in your videos, always thinking about practicality and listing every possible alternatives. Every video is also a learning experience. A balance of science and art of cooking. I am grateful for that. I always recommend your channel when I can because your recipes are accessible.
@hollydaugherty26203 жыл бұрын
Russian food is so underrated.
@stixgrim80643 жыл бұрын
''Tiny'' 100 gram meatballs, agreed :D
@Piastreamofconsciousness3 жыл бұрын
Caviar
@kevincarlson45623 жыл бұрын
Underrated is an understatement.Please To The Table is a great cookbook.
@MrJ32 жыл бұрын
Thank you Helen. Your videos and recipes are a step above other food-tubers, both from a pedagogical perspective, and finesse-wise.
@waynecribbs88533 жыл бұрын
I appreciate how thorough and precise your video recipes are, while also being practical for a weeknight meal! Thanks!
@orangeapprentice76343 жыл бұрын
I am Cuban and my grandfather used to make a very similar style dish for me very often when I was a kid, the only differences really was that we use cilantro instead of parsley. My grandpa usually served them with beans and rice or potatoes and a tomato sauce.
@leeojascastro7112 жыл бұрын
Love your voice, accent and your sense of humor! Your videos are always wonderful, informative, and entertaining!
@Deexkey3 жыл бұрын
Now in the context of Russian and Eastern European meatballs, I'd really love to see Helen's take on porcupine meatballs (hedgehog meatballs, ezhiki). Maybe, say, a highlight on any tricks and differences between making those vs stuffed bell peppers.
@Satanclaus342 жыл бұрын
To any passersby, I wanna comment that these porcupine meatballs do not contain any porcupine lol. They're only called like that because, it's a kind of a cutlet with rice and the rice sticks out of a meatball, hence the name I guess
@laura34582 жыл бұрын
Your introduction made my laugh...Love your style as much as I like your recipes!!
@acryliq3 жыл бұрын
Thank you, Helen, for this recipe. It made me nostalgic. My mom used to make them for me when I was a kid 🥰
@lilywindermere53582 жыл бұрын
My Czech father used to make something similar, just with some shredded carrots and caraway instead of dill. He just called them meatloaf patties and served them with a type of potato salad that contained a lot of other vegetables as well in a lemony mayo dressing. It was one of my favorite dinners as a child and is still among my faves now that I am the one making it. 😀
@annekern26493 жыл бұрын
I am mesmerized by your voice and cannot stop listening.
@ss-oy3lq2 жыл бұрын
Дай бог вам здоровья, Елена!
@h2l1342 жыл бұрын
I love this math section. You videos are so informative.
@aiai-j7i2 жыл бұрын
You are so amazing!! Thank you for being such a pleasant host and for explaining in such detail why things need to be done a certain way!
@clairewright81533 жыл бұрын
I didn’t have all the ingredients for this recipe but used tips and techniques to make meatballs. The tips during and at the end were great and made such a difference very juicy meatballs. Even my husband noticed and commented. Thank you so very much. 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
@helenrennie3 жыл бұрын
Great job using these principles in a meatball recipe!
@delynndehardt18593 ай бұрын
Helen, you are a treasure. Ive followed your method cooking several dishes now & they all were an improvement over the way I used to make them. Off to enjoy some crisped up pork confit now!
@juliastartsev51013 жыл бұрын
I couldn't explain why I stopped making yummy cutlets. This video has just sold this problem for me: I started using ground meat in vacuum packs. It doesn't work if you want to make good airy and juicy cutlets. Thank you very much, Helen!
@-shadyG2 жыл бұрын
love both Helen and Guga for completely different reasons. I will love Russian Cutlets very soon and hopefully a low sodium version will be just as tasty.
@MA-gk6rf2 жыл бұрын
Glad to know I wasn’t the only one experimenting with, erm, less healthy foods during the pandemic. The Russian cutlets are so similar to our Iranian version, which we also call cutlets. Perhaps not a coincidence.
@seanonel2 жыл бұрын
Hi Helen! Long time no see. I am particularky proud of my meatballs. They're made with lamb, and combine the germanic frikkadel with the Swedish style. They are cooked in _lard_ and are incredibly crispy on the outside and moist inside. Really enjoying re-discovering your channel; I have learned so much from you!
@barbaraeppolito81763 жыл бұрын
She is simply terrific!
@SB105552 жыл бұрын
I've just discovered your KZbin channel and I cannot wait to make these! Thank you for being so thorough with describing food weight and the "why" behind the process. It makes it much easier to refine the technical aspect of cooking.
@davidavien43382 жыл бұрын
Love that percentages and reasoning equal deliciousness
@bettymackey3792 жыл бұрын
I tried these, and they were so juicy and crispy! Relatives loved them!
@rivermundcatradora70612 жыл бұрын
just tried this, like, right now. it is insanely good. just as juicy as advertised, while being quite easy to make
@FabricioRodriguezM3 жыл бұрын
This is the right version. Thank you.
@jdane22772 жыл бұрын
I had a chicken kotylety pozharsky in Moscow. With a tomato sauce I can't replicate--I think it was chicken broth based. . It was really excellent. At a very modest restaurant but the dish was really good.
@watercressfabrique33333 жыл бұрын
more russian culture yay!!!
@Mateuszyk3 жыл бұрын
Poland here. We call them MIELONE so basicly means grinded. Ofc the best one are made by grandma on old pan:D
@bartiz123 жыл бұрын
My mom would fry them up just slightly from the outside so that they do not fall apart in the sauce... And then use the leftover pan aromas as basis for the mushroom-meaty sauce.
@cathys9493 жыл бұрын
Yes! The pan that never gets washed - just wiped out with a paper towel she dried her hands on 3 times.
@natashacollier5248 Жыл бұрын
Love your recipes! Please make a video on your version of beef stuffed blinchiki. That would be wonderful.
@cassie28733 жыл бұрын
We have something similar in Greece! Love it much better than regular meatballs
@etherdog3 жыл бұрын
The 1% of salt is THE key takeaway and applies almost universally in cooking. As always, great explanations, Helen!
@robocombo3 жыл бұрын
New to the channel and I LOVE getting the ratios of the ingredients! It makes so much more sense, all recipes should be like this.
@serjjpv3 жыл бұрын
My dear Helen! The kotlets always was my fear and never had a success with this dish , and every time had a fear before making them. Now its all changed. My first juicy and such a delicious kotlets . Thank you so much !!!
@TheArcSet3 жыл бұрын
Thanks for this video.
@klavansky3 жыл бұрын
Thank you! I love the use of butter and kefir. I typically use milk and olive oil. I often use ground chicken or turkey for a bit leaner protein. They are fluffy (not dense) but require correct mixing technique and some type of crumbs (bread, bread crumbs, matzah meal, etc). To prevent dense meat patties (especially when using leaner proteins like poultry), I use an oversized fork that creates airy mixture and speeds up the mixing process. So many variations to try...I love adding carrots, cilantro, dill. All work so well to add another flavor dimension. Priatnova apetzita!
@geezermann78653 жыл бұрын
I'm more likely to make a meatloaf than meatballs, but I'd like to try these. I'd want to keep it kosher and use, like you said, ground turkey, and/or ground beef. Yes, there are various ways to add a panade.
@panagea20073 жыл бұрын
I break the meat mixture into little bits and scatter them into the filling in layers. Some meat, some filling, some meat, etc. I hardly have to mix this at all, and it makes the juiciest meatballs I have ever had. It works for meatloaf too.
@foodyumaroma3 жыл бұрын
Thank you, Helen, for this recipe.
@jamesinnc6193 жыл бұрын
Very good video! I now know why ground beef sold in the square vacu-packs are always tough. Thanks for including the Math version. Very thoughtful!
@anitadunphy78373 жыл бұрын
They look delicious, thanks for sharing Helen.
@slimeprivilege3 жыл бұрын
absolutely essential info, thank you Helen!
@ellie.starsky3 жыл бұрын
oh jeez, this ending with noodles awakened memories of the school cantine in me 😂my aunt usually coats her cutlets in semolina instead of bread crumbs, works like a charm to add crispiness and lock the juices inside the cutlet! also if you're anxious about burning them like me just use low heat and cook them for a longer time flipping every few minutes until both sides are evenly brown and crispy, the juice won't go anywhere bc it's breaded. also i swear these things are perfect in sandwiches.
@kassik3 жыл бұрын
Helen, this is an amazing recipe. I made it - sooo delicious! The best :) thank you so much.
@helenrennie3 жыл бұрын
So glad it turned out well :)
@wmbrice3 жыл бұрын
“Cutlets with math” Priceless!
@MA25203 жыл бұрын
In the middle east, a similar dish is known as "kabab tawa" where "tawa" or "tava" means a frying pan or griddle. So its literal meaning is kabab that is prepared on a frying pan. One great addition to this dish is to add leeks (which is a cousin of green onions) to the mix in the food processor.
@jamesthomas40802 жыл бұрын
Finally got around to making these. Absolutely amazing. I will probably dream about them tonight.
@adedow13333 жыл бұрын
...And there's dinner for Sunday! Maybe even tomorrow! Thanks Helen!
@williamoneil97873 жыл бұрын
You, Helen, are my perfect meatball! 😂
@cheftoun77013 жыл бұрын
😂 👍
@watercressfabrique33333 жыл бұрын
idk what the writer meant when they were writing this, but this sounds very wrong for some reason
@outtadarkness19703 жыл бұрын
I have never seen a meatloaf mix in the stores here, or ground veal to be honest, but I know I can get the ground beef and ground pork. I definitely will be trying this recipe. Thank you! ❤️
@MWPandD2 жыл бұрын
Lord have mercy. Helen...you're killing us....I can't wait to make this.
@clairewright81533 жыл бұрын
Great tips thank you so much
@eugenesedita3 жыл бұрын
You’re awesome, Helen. Ty.
@vaevictis27892 жыл бұрын
That's very close to how russians are actually cook cutlets (with extra details in technique here of course). I can only add that raw eggs are very common addition to the mix, usually 1 egg per 0.5kg So the most classic ingredients list will be looking something like that: - Ground meat - Eggs - white bread, soaked in milk - onion and garlic, finely chopped or grinded into puree - Salt, pepper Adding some starch or flour to the mix is a pretty common practice too. Butter is a rare addition, sadly, but still a well known here in Russia. By the way, meatloaf ground is very similar to russian classic "home" ground (beef and pork mix in roughly equal proportions with 80/20 in fat). It's the most popular choice for a cutlets here so I astonished with your attention to authenticity here. Thanks for a recipy!
@jimduffy97733 жыл бұрын
I love your vids! Great explanation on your percentages.
@beluch27683 жыл бұрын
How impressive you are! I just discovered your channel. Wonderful tips and beautiful English. Thanks!
@nosaltiesandrooshere74883 жыл бұрын
👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!
@TashJansson2 жыл бұрын
decided! I'm making these for Christmas! A nice little project for the whole family to participate, and we get kotlety at the end -- everyone wins!
@michelhv3 жыл бұрын
My comfort food is Helen Rennie roasting pretentious male youtubers.
@gabak12922 жыл бұрын
I will definitely definitely try this recipe! Looking for a juicy one for years and this looks really promising!
@camouflagejumpsuit3 жыл бұрын
You had me at "like meatballs but crispy" 😋
@NomenNescio993 жыл бұрын
If you don't have a precision scale to weigh the salt, just go ask your teenage kids - they probably have one laying around. Don't ask them why. Also, awesome video - I got to try this one!
@AnoJanJan3 жыл бұрын
🤣🤣🤣
@saraatppkdotpt81403 жыл бұрын
Thank you for sharing 😊
@WhatsInAName2223 жыл бұрын
She cooks AND does math. My hero 🥲
@drawitout3 жыл бұрын
Wow. I can’t believe I only discovered this channel now. I thought I had found all the best cooking channels. Guess not!
@AEKAskenburne3 жыл бұрын
Hallo und viele Grüße aus Deutschland! 🤗 🇩🇪 Kaum ein Gericht ist derart international. In Deutschland heißt es „Frikadelle“ oder „Bulette“. Hier werden sie in der Regel halb und halb aus Schwein-und Rindfleisch hergestellt. Wir lieben sie sowohl heiß als auch kalt. 🤤 Wer keine Lust dazu hat, das Fleisch in der Pfanne zu braten, kann den Fleischteig auch im Ofen zu einem Hackbraten verarbeiten. Schmeckt alles sehr, sehr fein! 😋 Viele liebe Grüße 😄
@chrispedersen69993 жыл бұрын
I love your videos 😄. Greetings from NZ. As my husband does not eat 'red' meats, l do a similar mix using 50/50 pork & chicken mince. I also use grated cheese instead of the butter then panko crumb. Before crumbing, I cook a tiny piece to adjust seasoning. I then crumb and carry on cooking. GREAT idea about adding the pasta to the browning's in the pan. Dinner tonight sorted😆. Thank you.
@gotto5103 жыл бұрын
🙂Wow I'm watching your cooking at work. I'm hungry MAX. Thank you very much. from Japan🙂
@savagefrieze46753 жыл бұрын
Helen, I think you are wonderful and amazing. Except for your attitude toward cast iron, and I presume carbon steel. I do not and will not own “non-stick”. 98 percent of my cooking is done in Cast iron or carbon steel. Once in a while I’ll use stainless or enamel. I have no problem flipping eggs on carbon steel. Absolutely love the scientific measurement of ingredients. Haven’t had an issue with pasta since your egg noodle recipe. This Russian meatball recipe is on my to do list. I’ve been doing a fair amount of “Levant” recipes lately, but this recipe just went to the top of list. Thank you!
@darojos3 жыл бұрын
This was really good. We used dill and it was deliciious. Thank you.
@helenrennie3 жыл бұрын
So glad you enjoyed it :)
@likub14323 жыл бұрын
My mum usually ditches the celery and butter and adds carrots and potatoes, maybe some garlic. Also oval and thin just hit the spot 😋
@chiefbosnmate3 жыл бұрын
Luv this channel!
@Nupagade2463 жыл бұрын
So awesome first time here Russians in Miami with love to you
@HowToCuisine3 жыл бұрын
Looks so tender and juissy! Can't wait to try them! 😍😍
@hsargisian3 жыл бұрын
Brought back memories, thank you for sharing….Hagop
@hansdampf40553 жыл бұрын
I like meatballs and that's why I will definitely try this variant. I find the celery unusual and also the butter pieces could be interesting.
@dbird29973 жыл бұрын
Oh wow, this looks delicious🤤🤤🤤
@rickblackwell64353 жыл бұрын
Made this. Delicious.
@helenrennie3 жыл бұрын
so glad you enjoyed it :)
@jcsalao83 жыл бұрын
Helen's bad hair day still looks great, did not take away the focus on that luscious meatballs.
@neffrahcs2 жыл бұрын
After doing a thorough search, I found the ground veal at a butcher shop. Worse time in history to buy specialty meat, $14.99/lb.That just shows how much I wanted to make this recipe and it came out just as Helen instructed....crispy and juicy. With left over veal, I'll be making this again in the future!
@hectormascarenhas16833 жыл бұрын
I will definitely be trying this out.
@Cathy.C.3 жыл бұрын
Yum!! 🤤 I want some now! Will have to try this recipe!
"..you see all this glorious juice? It could all be happening in your mouth..." That was unfair Helen. A low blow for sure. Have to go shopping right now!
@KA-pq3yz3 жыл бұрын
You are beautiful and your explanations are excellent. Thanks