Pan-Seared Chicken Breasts with Pan Sauce and Spring Vegetables; Kenji's Cooking Show

[@foreignsgamingtech]

Other chefs are selling their Masterclasses for insane amounts and Kenji is just giving all of his knowledge away for free. Bless you Kenji, and thank you for this!

[@ElektroJay.]

*cough cough* Gordon *cough* Ramsa-*cough*

[@johndowney8575]

He is a top guy and a top chef❤

[@joshuanowland7860]

not only is he giving it out for free, but he has more knowledge than any of em, he proves gordon ramsey wrong all the time

[@MRPC5]

His book, The Food Lab, contains a lot of the stuff he talks about in these videos if you want to support him!

[@DataStorm1]

@@MRPC5 great tip, I'll look it up

[@sdegueldre]

Ooh, 360 camera, fancy pans to go with your fancy pans!

[@YoSaffBridge93]

fancy pun :)

[@EthanKenna2010]

Nice pan.

[@TheInterfactor]

As a 21 year old who hasn’t had much interest in cooking, these videos have helped cure boredom and interested me enough to start cooking for my family a couple nights a week. I have even loosely followed a couple of your videos as the food looks so good. Thanks Kenji for keeping me entertained and opening my eyes to the world of cooking!

[@csl9495]

Right. Seeing a process from start to finish is really encouraging, more so than when a tv cook has a premade dish to show already. Especially watching them work in their house, where theres a bit of spontaneity and scramble for random ingredients

[@johndowney8575]

Hey dude once the bug bites you will never stop😂keep on cooking ❤

[@kion9001]

"loosely" hmmmm

[@ytreece]

Keep on keeping on (KOKO). My 25 yo son says his cooking skills have helped him immeasurably with getting and keeping friends. Everyone wants a guy that can cook, grill and smoke foods. Honestly, it was probably as important as formal education as far as the real world goes. Did not know I was helping a kid out that much just by cooking.

[@kevoramma]

welcome. it only gets better.

[@rawdog1999]

Kenji's Food Lab cookbook legit changed my life. I take care of my quadriplegic brother and I needed to get him to eat more. I became a better cook because of Kenji's book, and my brother is eating more as a result. Thanks for the book and thanks for all these videos, they are greatly appreciated. I look forward to your next cookbook.

[@AL__EX]

bless you and your brother. I am sure he appreciates what you do, and you two will have an unbreakable bond for life.

[@MyBoomStick1]

You’re a saint

[@russelsilao]

Kenji's upping the production value

[@Val-yq7pt]

He truly spoils us

[@hames-si1er]

Seriously

[@rusduderus]

Even tho he used it for like 10 seconds it's the thought that matters xd

[@curtdasilva2058]

Kenji with the noscope 360 cam

[@Geeksmithing]

@@rusduderus He used it a ton in this video! Way more than 10 seconds from that camera!

[@bimby584]

Daym. Kenji's disses to that cook that is always mad always gets me a giggle. I love this channel more with that 360 cam view.

[@wastrelway3226]

Yeah. I reckon I know who that cook is.

[@carbonsinatrenchcoat]

Oh you mean Jamie Oliver right? Jokes apart, I really hate the "Bad Boy of the cooking world" posture a lot of chefs get. It's so dated. You can stand for great food without being an asshole. Kenji is the best example of that. The "Good Boy of the cooking world" if I may lmao.

[@griffdog141]

"my daughter is just like sia you can't see her" - chance the rapper -kenji lopez-alt

[@iBringTheRain24]

-Michael Scott

[@zrobeast]

I think he meant Cena.

[@viktorkristensen5168]

Pretty sure that is a kanye west line

[@scottqt11]

@@viktorkristensen5168 It's a Chance line on a Kanye song (ultralight beam - TLOP)

[@viktorkristensen5168]

@@scottqt11 aah i see

[@yawner1154]

I've spent a lot of time watching cooking videos on youtube and I can confidently say nobody can touch Kenji. He is *the* teacher for people who actually want to cook.

[@JakyIsJakey]

I'm lovin that 360 camera angle. with the movement and transition between the two cams feels like i'm a child watching his father cook

[@M-Soares]

I love Kenji because he's soooo chill, he's like "I've tested this a bunch of different ways and i believe this yields the best result, but if you prefer doing it differently, you do you." Keep doing what you're doing Kenji, you're awesome!

[@curt300s]

He is the BEST.

[@RawShogun]

Seriously Kenji thank you for these videos, they are giving me something to do for with family during quarantine . We have tried so many new recipes and i have been motivated to cook again.

[@Knightfall23]

These videos are keeping me sane during this lockdown. Thank you Kenji!

[@G3m1n1MTNs]

"custom made for butter and sauce to soak into" Me too, man, me too.

[@bigboyproductions230]

LOL

[@Knightfall23]

17:52 Kenji out here doing logarithmic calculations while searing chicken breasts. Absolute legend.

[@wastrelway3226]

Yeah, that was impressive, that he knows the death rate of bacteria (salmonella) at various temperatures.

[@amymelissamargolis249]

Food is love Retired chef here Respect Kenji Lopez-Alt He rocks on so many levels Cheers 🥂

[@aishwaryanarayan7752]

Fun fact, he is from MIT

[@fordhouse8b]

@@aishwaryanarayan7752 Well, I don’t know that he is FROM there (😄), but he did graduate from there, with a degree in architecture. So no surprise his kitchen is so organized! Both his father (a geneticist) and maternal grandfather (a chemist) are (or were) eminent scientists in their respective fields, with numerous awards an honors between them. His grandfather received awards in at least a dozen countries, and even has a award named in his honor, given by the American Chemical Association, the only award they give out that is named after a person. He was also awarded one of Japans highest honors, being named a “Person of Cultural Merit.” I hope that wasn’t to many fun facts!

[@danielspence2179]

Kenji, somethings that I would find really informative: - What are some of your cabinet/fridge essentials that you keep in stock so you can cook on the fly? - What are your most used pans or other tools (companies, sizes or types) and why? Maybe this would be suited for a livestream? We fans, could super chat in questions and the money could go the free meal fund?

[@gabrielepumo9784]

We see him cook everyday, there are ingredients and utensils he keeps using times and times again. Look out for those!

[@germainer.4028]

"it's not because she looks... not not because she looks ugly, she looks like ... she looks like her mother" this caught me off guard LOL

[@denisehartley4579]

I’m sure she’s beautiful. Plus she has great parents who are looking out for her.

[@masodior8076]

lmaoo fr

[@saddany3254]

Kinda weird remarks from Kenji there, especially it's about his own daughter lmao

[@nahnope8581]

@@saddany3254 is he not supposed to think his daughter is beautiful lol, you understand thats what he's saying right? or are you just acting retarded on purpose

[@CerpinTxt87]

@@saddany3254 you think "my child is not ugly and looks like her mother" is a weird thought to have?

[@MrJ3]

Switching between the cameras was really cool to watch. I hope you'll experiment more with it!

[@DataStorm1]

I was waiting for a joke where he was moving the pan with that camera a lot, to get everyone dizzy....

[@siobhansprouse3254]

Major respect to you for maintaining your daughter’s privacy. That is a hugely responsible decision that many folks who have an online presence tend to not think about, so good on you. As always, this video and recipe are phenomenal! All of why I subbed to you!

[@Mister.Beef.Wellington.The.3rd]

4:28 Lol. Reminds me of a similar incident during my first year in culinary school. We were in the process of preparing a makrele mousse wrapped in smoked salmon with some cucumber dill salad I think. And I was instructed to extract the remaining flavor from the fish carcass, to flavor the cream to make the mousse with. And I too was so hyped & didn't think clearly that I just dumped the liquid through the strainer without putting a bowl underneath. To this day, I still remember my culinary instructor clapping his hands together & starting to laugh like a maniac & praising Jesus for having bestowed upon him such exceptionally talented cooks. He then referred to me as Professor for the rest of the class & always asked for my help whenever he showed us a foreign technique. "Let's all ask Professor Wellington first, class" lol Of course it was never serious with him & just sarcatic. And he was actually a very great & inspiring mentor, whom I have to thank that I'm still in this industry after all these years.

[@Junereth]

just wanna say, thanks Kenji for making cooking so approachable and for subtracting the fear of imperfection from it. a lot of the time, i find that the reason i don't cook as much as i should is simply because of how daunting it feels to try and possibly fail. the way you cook so freely and without care of criticism is nothing short of inspirational

[@Rainbowdash143]

Kenji, these daily videos are a blessing! I began working as a chef a few months ago and being furloughed during this crisis has made me miss cooking and my restaurant immensely. Thanks for all the good work your doing in your restaurant, and bringing your cooking to us :)

[@j1j1j1j1j1]

Not to brag or anything but Kenji just replied to me on twitter. Im kind of a big deal around here.

[@johndowney8575]

😂😂😂❤🥂

[@Rfsunnybrook]

I’d frame that! Lol 👍

[@notanotherpyro]

He highlighted one of my comments. It was pretty great, I feel you bro.

[@fushiashade5]

VIP🤪

[@passiveagressive4983]

Jason Wolf brag man! Live!👍🏾

[@shtosik]

probably the best cooking channel, especially knowledge wise, you can learn so much from these videos, thanks man

[@thomaskruszewski6052]

This has become one of my absolute favorite recipes. I’ve made it every week since this video came out. Thank you Kenji

[@CoreyRogers89]

Kenji, just wanted to say that both your dilly-dallying AND your blathering are what make these videos wonderful to watch. Thank you!

[@aritrasur2682]

He worked for Gordon Ramsay? WOW The stock story literally broke my heart though

[@JKenjiLopezAlt]

I did not work for him, in the sense that I did not get paid to work for him at any point. I staged at a few of his restaurants while spending some time cooking around London.

[@aritrasur2682]

@@JKenjiLopezAlt Oh alright that's still amazing. Love your vids btw♥️

[@jversace9318]

@@JKenjiLopezAlt I'm unfamiliar with the word 'staged' in this context? Is it closer to you helping out? Or like work experience?

[@ultran84]

@@jversace9318 A stage is an unpaid internship a cook takes to expose themselves to new techniques

[@aidenboettcher8265]

@@ultran84 That's true in high-end Michelin star restaurants. Also, in most restaurants you'll be asked to stage to show your skills and ability to follow instructions as part of an interview.

[@MyBoomStick1]

I love how Kenjis recipes and tips feels like the perfect combination of restaurant cooking and home cooking.

[@requiem7516]

Hey Kenji , these videos are keeping me sane during these difficult times so please keep em coming

[@tompoynton]

I don’t know how many times I’ve come back to this video over the last year or so but I want to say this is one of the finest plates of food ever presented

[@Im49th]

I bought myself a bench scraper based on Kenji's advice but I just received the box and they have sent me... 10 bench scrapers. So uh, what should I do with 10 bench scrapers? I can hold so many chopped onions now.

[@imcharming4808]

49th send me one please!

[@hawkeyegough8586]

Me too!

[@Im49th]

They are going on ebay!

[@wastrelway3226]

You can learn to do drywall?

[@denisehartley4579]

That’s hilarious. Marketplace.

[@nickbild3538]

I want to live at Kenji’s house! What a treat to watch him cook in his home kitchen that he knows like the back of his hand. You can really learn a lot and I’m looking forward to these daily videos soooo much! Thank you Kenji

[@aaronwhite1786]

I remember back when I worked in the kitchen, we did Corned Beef for St Patrick's day, and then a few days later the manager on the night shift made everyone some "Irish" Eggrolls. They were incredible, with a nice mustard dipping sauce. The corned beef was all set to get tossed at the end of the night, so he figured why not? The line was thrilled, and the eggrolls were great. For some reason the manager got yelled at by the kitchen manager for "wasting product"...despite the fact that it was getting tossed.

[@Coleman_et_al]

Kenji you are currently handing out information that makes master classes look worthless and you are doing it for free. The entire food community adores and thanks you greatly.

[@DamageIncorperated86]

This is something I will try, at least the chicken. I definitely agree as well cooked chicken breast is also my favorite part of the chicken. If you only hit like 150 internal like you said it's so good. If you go over 165 it's borderline ruined and that's the only reason thighs are better at times is because you don't have to be as careful and properly cooked chicken is wayy better than overcooked

[@Junereth]

i usually sous vide chicken breasts just so that i can get that amazing texture at the cost of some searing time. still totally worth it

[@benderbot248]

The thing with chicken is, if you're working at a restaurant there's a lot of emphasis on not serving under cooked/raw chicken that's why it's typically cooked to a minimum of 165 degrees.

[@SunshineMichelle]

Growing up in the Midwest, every few days in April we would take an empty bread sack and go mushroom hunting in the woods, especially right after a rain. We had piles of them every year. You had to soak them to get the bugs out, then we just dipped them in cornmeal and fried them up. You could also freeze them after the soaking and use later. My parents still send me pics of their haul every spring to make me jealous. I can't believe how much the stores charge for them. It was just normal free food to us. This is the first time I have ever seen them actually used in a dish so thank you.

[@NiftyPants]

I like the progression of show titles. Tonight it's Kenji's Cooking Show. Which I think is the third or fourth title for these.

[@almostremembered]

Dang I've watched every one but never noticed a title before this one haha. What are the others?

[@edgardiaz9208]

In all fairness, with the new camera angle it’s no longer strictly POV videos.

[@canerfilinte]

I love people who doesn't waste stuff. Add my respect to it if those people are cooks. All yours Kenji, keep it comin'.

[@Paxtez]

"That's enough carrot for the 3 of us.". His portion control is amazing. That wouldn't have many been enough for just me. O.o

[@MrDacedric]

Keep in mind it's veges, you can eat as many as you want provided you aren't covering each one in butter/oil

[@Paxtez]

@@MrDacedric Yeah. Also I wrote that comment while he was cooking. That portion of veggies ended up being pretty sizeable!

[@MrDacedric]

@@Paxtez it did indeed! I still personally would have put more carrot but that's everybody's own choice! Either way anything Kenji makes would be amazing.

[@m.theresa1385]

I’d prolly have cut up the entire carrot rather than save just that bit, though on second thoughts it was just enough to grate into a salad for a different meal.

[@billbennington4444]

i was subscribed to this channel for a few years, fan of Kenji from serious eats. i enjoyed the random late night snack videos and food worth eating videos. But i never expected it to become the best cooking channel on youtube. i realize Kenji is probably going to be too busy for a regular upload schedule in the future when live returns to a more normal pace, but hopefully the success of these videos will lead to him continuing to make these kind of videos when he can. Thank you Kenji, love the videos.

[@crazysam2017]

last time i was this early, POV J kenji lopez-alt videos had no commentary

[@darkblaze373]

That production value though. I've been watching this channel for a while and glad Kenji is posting more often now. Best cooking channel on KZbin hands down, no music, no bs, no intros, its just straight to the point and feels like you're in the kitchen with the Masterchef himself. Thank you Kenji

[@pieman123456]

The 360° camera footage is a great addition!

[@kurtisfifty]

Kenji has gained almost 200k of followers in the past 2 months. He’s really made the best of a bad situation. Keep it up brother!

[@Eddieeee95]

Waited till the end for shabu to get some, and it never happened 😭😭😭

[@khalida2430]

He now has to feed him twice in the next video.

[@Phoenix2215]

Shabu probably shouldn't be eating all these table scraps anyway.

[@baldwinsaysgg5529]

@@Phoenix2215 oh hush. Shabu can have a little scraps.

[@genericembarrassingusernam7843]

@@baldwinsaysgg5529 shabu and jamon can have little a table scraps, as a treat

[@disordely]

20 videos in, one thing I've learned from kenji is that if he starts a sentence with "some people say" - it always ends with "that's not true, I experimented and can back up my statement". Love it

[@sarishinohara]

"chefs should have kids before they become chefs so they can learn how to mellow out a little bit" gordon ramsay with 5 children: lol no

[@omegachen]

kenji throwin shade at gordon with that asparagus story too :P

[@ILoveBurgerzz]

Tbf if you look at the videos when he was trying to get his first Michelin star he was much worse.

[@toad7395]

@@omegachen He always throws shade at gordon, hes a great cook and did wonders for the cooking industry but he needs to learn how to mellow out

[@intraum]

@@toad7395 gordon has definitely mellowed out a lot. how he acts in his tv shows has been a persona for a long time

[@shutupack5389]

Gordon had already converted from chef into reality TV personality way back when Marco was still cooking. Gordon definitely had the chance to mellow out. What we all see now as "Gordon Ramsay" is simply him larping as a caricature of his past self for the sumptuous wallet of American showbiz. Truest pill

[@janeturnquist2942]

Thank you Kenji, for your cooking tutorials, I learn a lot and your entertaining me at the same time, the best part is having your camera mounted on your head! Thanks for that. 🤗

[@mo75]

Hey Kenji, loving the lockdown videos and learning a lot. What would you recommend to deglaze a pan without alcohol? Could you use water instead and add a little more vinegar/citrus for the acidity?

[@JKenjiLopezAlt]

Stock would be better than water, but water also works in the absence of stock! Verjus is great, if you can get it.

[@mo75]

@@JKenjiLopezAlt thanks so much! Can Verjus be used as a direct replacement for wine or would I need to do anything to compensate?

[@JKenjiLopezAlt]

It can be a direct replacement, though use a little less as it is generally a little more acidic.

[@mo75]

@@JKenjiLopezAlt Thanks Kenji!

[@gokartsRfun]

If there was a measurement for kitchen skill your videos have probably doubled mine in the time since I’ve discovered your channel. One area I’ve always felt I was really lacking was in kitchen efficiency; being able to watch a chef of your caliber cook meals completely step to finish, & not a watered down made for tv “here’s the dish” version is invaluable.

[@YaamFel]

The cut you're doing at the beginning looks very similar to a chinese rolling cut to me

[@peet7786]

It’s called an oblique cut

[@YaamFel]

@@peet7786 It's also called that. Different names for the same technique

[@mohaksrivastava8541]

I thought of alumette

[@dan61616]

This was my favourite one so far Kenji! I've been cooking at home for a few years now and I'm still always suprised how much I learn from watching your videos! Thanks for doing these!

[@moraismig81]

By now that dog should be able to cook his own damn meals.

[@robingriffeath6111]

Hello Kenji, I am a long time admirer. I have your wonderful book and I always look forward to your videos. I need to tell you that the "no frills" home cooking segments you are doing right now are absolutely fantastic. I learn something from each video and I take such enjoyment from the unedited approach. Thank you for being you!

[@frenchy061]

perfect for watching at 5 in the morning

[@kathyweaver7570]

I love how tidy and organized you are while cooking. I learn so much. And love that you taste and eat what you make..

[@fluffyfluffyjohn]

16:56 It's ok Kenji. Sometimes I miss and baste my stove too haha

[@vigilantcosmicpenguin8721]

You want your stove to get some good flavor.

[@DavePruett]

LOved/cried at the chicken stock story. Glad to know I am not the only one who f's up in the kitchen! Thanks for your content.

[@thatsleepyguy136]

whoa good morning that tip about starting cold applies to a lot of things you'd normally "boil", too and finally, your pasteurization table should be trumpeted from the high heavens lord knows how many thanksgivings that knowledge has saved and should save in the future

[@NoKrAzYz]

Pretty much any Root Veg you would start cold

[@smithesque]

I've always loved these POV videos from you, but during lockdown they are a particular delight, and they always get me in the mood to cook, which I love doing but sometimes I have a hard time motivating myself, especially with the stress of the current situation. Thank you so much for these wonderful videos.

[@outsideofadream]

*Therapist:* "360 degree Kenji isn't real and can't hurt you." *360 degree Kenji:* 5:43

[@morganweston9814]

my daughter and I watch these videos almost as soon as you put them up, she's one and I think she really likes your voice, she also loves seeing your dogs, shout out to them! And I enjoy watching what you make, so appreciative of this content under any circumstance but especially now.

[@cryssieg6731]

15:44 Oh no! Not a shallot dad joke 😂😫

[@Groet]

Truly a joke in multiple layers, brings a tear to my eye!

[@Bountysrus]

Dish looks amazing. Thank you for feeding the pups too

[@ChristmasCrustacean1]

"so whats for dinner" "oh you know, chicken and vegetables"

[@m.theresa1385]

This recipe is perfection ! I love the sauces, including the glazed vegetables for all year round. Many lessons learned here. Thank you Kenji!

[@gummydogs]

Story time with Kenji, my favorite part of the day.

[@TheKyledstokes]

I made this tonight and did it exactly. It was PHENOMENAL!! I let the vegetables deglaze a little longer, though. Thanks, Kenji!

[@alastairchong4824]

The new camera is a great addition to the vids!

[@zachyg]

the most impressive thing about this particular video is the fact that you're trying the bubbling hot sauce right out of the pan without blowing on it. and the veggies. i'm in awe. i burnt my tongue last night doing that.

[@BlaineusTV]

I'm in the UK and have got into cooking a couple of years back but I have NEVER purchased a proper knife, just the ones you inherit or buy from Tesco. Any suggestion on a good starter good knife in the UK?

[@WafflesHouse8993]

First off, Check out Kenji's book The Food Lab. In there I read that you basically need ONE knife. A 8-10" chefs knife depending on your hand size. I settled on a Miyabi. It was about $120. 5 years later and it's just now in need of a proper sharpening. It's wild how much better and more fun cooking becomes with a good knife. Also, get a honing steel. Honing steel for ten seconds every time you cook. Sharpen once a year.

[@WafflesHouse8993]

Watch Alton Brown's video on knives. Super useful and will help you understand what makes a good knife and how to care for it.

[@jeremytidball6728]

www.swissarmy.com/us/en/Products/Cutlery/Chef%27s-Knives/Fibrox%C2%AE-Pro-8%27%27-Chef%E2%80%99s-Knife%2C-Extra-Wide/p/5.2063.20

[@sambeech7458]

Kenji your channel is the best on KZbin, I’m happy every time I see a new video and I’m even happier seeing your subscribers go up.

[@almostremembered]

Yes! I was just thinking how bored I am this is wonderful. Always at the right times. Now if you could just bump it up a bit to 10 videos a day...

[@sullivan108]

Many an April weekend as a kid was spent in my grandma’s woods in rural Indiana searching for morels. One of my favorite spring treats that’s rare for me these days.

[@Monkey_D_Buhlahkay]

"You don't have to do this, that's sort of the theme of this channel." Self aware af. lmao.

[@ulalalala5]

Wonderfully explained. Wam and respectful. Thanks to you I feel like I can actually cook and deliver without the stress . Thank you 👏😍

[@ronan2298]

That stock story broke my heart

[@fordhouse8b]

Sometimes shit happens. A few years ago, when the heat where I cook wasn’t working very well, it used to get very cold (enough to see your own breath). I turned on a fryer and didn’t realize the bottom drain was open. Because of the cold, some oil had congealed in the pipe, so whenever someone had filled the fryer, it didn’t drain out. Of course by the time I walked by it a bit later, the oil in the open drain pipe had melted, and almost 70 pounds of oil was all over the floor.

[@schutzenhaus]

I sympathize with the chicken stock story. I did the same thing with hibiscus tea. Stood there staring at the petals wondering WTF was wrong with me.

[@phone4189]

"You don't *have* to use morel mushrooms." Maaan, I couldn't if I wanted to! What crazy friggin grocery store is he going to? All store-bought ingredients he says... I am salt incarnate.

[@mklptrk]

This is my go-to meal, chicken with a vegetable side. I've nailed cooking the breast to perfection, but my pan sauce game needs to be stepped up! Gotta get my hands on some true morels.. Thanks for sharing and keep the videos coming, love to see you cooking from home.

[@Cometags]

damnit when he turned on the 360 camera and said hi i really said hi back so hi kenji i luv u

[@chrisbos101]

Simple, yet highly technical cooking skills there chef! Nice one!

[@flamingo5164]

Shabu: "Am I a joke to you?"

[@amymelissamargolis249]

Thank you Kenji Lopez-Alt this is exactly what I grew up Eating My own kids love ❤️

[@ch3xmix]

7:07 J. Kenji Lopez-Alt tells a story about working for a certain angry chef (likely Gordon Ramsey)!

[@mm8436]

It is!

[@999a0s]

it's funny because in a pragmatic and fundamental sense, Kenji is 10x the chef Ramsay is. whose recipe do you want to follow? the guy who exhaustively tests every part of a recipe to see what works, what doesn't; what makes a difference, what doesn't? or do you want the guy who blindly follows the cooking dogma his chef de cuisine screamed at him 25 years ago? do you want the guy who can coherently describe the action of salt on egg white proteins, who has done tests of how salt effects eggs? or the guy who calls you a "stupid fucking piece of shit" for salting your eggs before cooking and can only say "it makes them watery"?

[@rydaca]

@@999a0s Why limit yourself? One graduated from MIT, and one's gotten 16 Michelin stars, sounds like two great sources to learn from.

[@superficialreality]

gh0st I agree with you. People can’t allow multiple things to be good sometimes. It’s always about tearing something down. The beggar on the corner might have wisdom if you were willing to listen.

[@Emily-ww9do]

@@superficialreality except it's not a beggar, it's an internet celebrity who bullies people without explaining to them why what they're doing is wrong. Kenji has open mindedness and a growth mindset, while Ramsey refuses to listen to others and doesn't encourage chefs to grow. I know which one I'd rather listen too 🤷🏼‍♀️

[@katherinebrockhoff8476]

Kanji - Thank you for these videos. It’s like a narration of The Food Lab book which I use constantly. We listen to these POV videos while we make dinner every night and look forward to each video dropping. You’ve kept me motivated to keep making real dinner every night. Bless up!!

[@Commoncurates]

man Kenji does not like Gordon Ramsay, that's two stories in two days already lol

[@CellasChariot]

I can watch Kenji cook all day long...if i didn't have to adult and work that is! Lots of great tips in every, single video.

[@thugg90]

I like to imagine that your daughter and the dogs shared the other plate at the kids table. So what did your wife eat for dinner?

[@JKenjiLopezAlt]

My wife and I both shared to my daughters plate from our own, and the dogs got a couple bites of leftovers.

[@thugg90]

J. Kenji López-Alt hahaha gotcha 🙂 I would like to say thanks for all the inspiration, gift ideas, and general wisdom you’ve bestowed upon me. You’re an asset to the food industry and culture and an overall great role model. I aspire to be as passionate, knowledgeable, and kind as you at whatever I do. - Love and gratitude from Minnesota

[@JohnConnor636]

Method for the chicken was spot on. As for the veggies and potatoes, I would have liked to see some color on them. Especially the potatoes. We'll done sir.

[@Pulpsfiction90]

Love how you despise the macho chef culture aswell, its so freaking silly.

[@EAFSQ9]

Kenji, I really thank you for uploading these. Helping to teach people how to cook but also cook really delicious food with what you have in your pantry and fridge. Thanks again, Kenji.

[@davec5167]

Hey, Kenji! Can you do Japanese Curry next?

[@JKenjiLopezAlt]

Easy: use the roux cubes.

[@riotvann]

hey kenji! i just wanted to thank you, man. im going through a very shitty moment in my life right now and watching your videos before going to sleep makes me stop overthinking and i can actually sleep, which is a huge deal for me. so yeah, thanks for sharing your recipes with us so generously. hugs from uruguay!

[@riotvann]

by that i dont mean they bore me or anything, btw. they just help me relax haha

[@JKenjiLopezAlt]

Thanks. I hope you feel better soon.

[@riotvann]

@@JKenjiLopezAlt thank you man :) sadly my mom passed away not long after i left that comment (she was ill and that's what i mean about going through a tough period). but honestly i still cant thank you enough for how much your videos helped me, they had this soothing effect on me that made me feel a little better at night, when my head would start spinning thinking about what eventually ended up happening. i hope everything is well with you, and i wish you nothing but happiness

[@tac6080]

Where was this video when I, a teenager trying to cook more, was stuck with a couple chicken thighs I wanted to do this exact thing to? Still love you Kenji, and the chicken still tasted pretty good, but definitely could’ve done better with this video.

[@kathykeener3523]

Love seeing you use a kitchen like the ones the rest of us have. I leaned a lot! Thanks!

[@xf1961]

"He's kind angry all the time" lmao

[@libertines24]

These videos are the first time cooking has been doable for me. I feel so many other cooking videos hide the time it takes to cook but these videos with the running commentary makes me excited to be in the kitchen

[@renkanestark6945]

I was preocupied till i saw that message at the end.

[@TheMythh]

I'm amazed that Kenji(11:00) didn't lay down the chicken away from him, instead of towards himself. Laying it away from yourself acts as a natural barrier for any flying hot oil you might get from either dropping it or water or whatever, only your fingertips are still in danger depending on how and what you're laying down. That being said you should always lay it down slowly and nicely just like Kenji said & did.

[@2phonebabykeem913]

How’s everyone’s day?

[@maxtsivourakis137]

Good mate, how are you?

[@S1NCER3-888]

Thank you for all the tips and expertise. I have learned so much from your channel. Keep up the good work and stay safe!