Cabbage is so underrated and way too easily overlooked. It's cheap, versatile, keeps a long time in the fridge... Man I'm so hungry now!
@ijustlike00106 ай бұрын
Only weird thing is, cabbage gives me gas. Brussel sprouts do not
@miaramani6 ай бұрын
Plus u can find something to make with cabbages from every cuisine and they're usually very tasty recipes!
@SharonGrimm16 ай бұрын
I noticed in one of your episodes, you had green onions in an airtight container in the fridge. I started putting mine in water in a pint glass on the windowsill. They’ve not only kept their freshness for weeks but are growing more stalks. Passing this along since you use them so often :-).
@OWK0006 ай бұрын
I do that in fall, winter and spring or when it is cool enough here in California. I keep quite a few vegetables in water on the partly glass enclosed NE exposure porch in the cool season, including celery and Napa or Savoy cabbage, which I use leaf by leaf (wet paper towel wadded up at the stem end, keep in the plastic bag). The heat just kills things in the summer. You can just plant your green onions in pot w/potting soil. I have planted the ends and the yellowed semi withered ones in the garden, too. They bolt in the late spring so you want to aggressively cut and use. It's hard when you don't need the whole bundle from the store. Also when you grow them, you get to use the whole green onion to the green tips which is a big bonus. I love the bigger tougher ones for stir fry.
@pray_plant_paint5 ай бұрын
I just plant the ends in my garden - never ending supply!
@padders10686 ай бұрын
Mike, thanks for sharing, there's some cool ideas in this video! One thing I do is to start stir frying my veggies in a bit of oil, then keep adding splashes of water so they steam as well as fry at the same time, and one less pan to wash up. ❤
@sarahmolinasews6 ай бұрын
I always learn so much from watching your videos! I can't wait to try these recipes.
@Dontmakemereregister6 ай бұрын
This is why I love your channel. Thank you for the inspiration!
@larabear85355 ай бұрын
I love your cooking technique and explanations for home cooking. I’m a home cook and it’s definitely good to experiment and keep an open mind with trying new recipes instead of eating the same thing over and over again. Thank you so much for these tips.
@janeyhughes41486 ай бұрын
I agree with the comments that it’s disappointing to see hexclad being recommended especially when put so much work into these recipes and videos
@jackgoldman15 ай бұрын
I always skip the commercials. Fast forward.
@huitrecouture5 ай бұрын
What do you care? How about you PAY for the videos if sponsors make you butthurt.
@patrickr97164 ай бұрын
It is these kind of decisions that will keep pro home cooks as lite entertainment and not be respected or trusted. Meanwhile, Kenji has a large loyal following because he doesn't take free junk from ripoff companies.
@dollybites4 ай бұрын
@@huitrecouturecreators should care about the products they recommend their fans, fyi lol
@fredwells74034 ай бұрын
@@huitrecoutureHe knows that hexclad is just overpriced, overhyped nonsense and here he is lying about how amazing they are. Obviously he need to have sponsers, but lying and saying good things about a product he doesn't believe in himself just makes him a sellout.
@jackgoldman15 ай бұрын
Thanks Mike, great job as always. Excellent video quality, excellent presentation. Way to go.
@rickylu72005 ай бұрын
I just made your banana nut muffin recipe only I made it a cake, I cooked the cake in my air fryer pouring it direct in my tub in my Cosori air fryer I got recently and OMG it turned out beautiful and so yummy. I did change a couple of ingredients, I used sour cream in place of yogurt, I used olive oil in place of coconut oil, I used maple syrup in place for all the sugars you suggested, oh and I used just spelt flour in place of the other flours you suggested. It came out YUM and texture perfect!
@brooklynringer96236 ай бұрын
I LOVED THIS VIDEO! Next week, I’m going to an Asian market to get the sauces you used and I am going to buy a wok too. Asian food is my favorite, but it’s a style I don’t have much experience with. I welcome more of these wok videos please!!
@virginiaeriguel873829 күн бұрын
Thanks for sharing all your delicious recipes
@kmorri96 ай бұрын
After seeing America's Test Kitchen's review of Hexclad, no thanks. Everything stuck like crazy unless coated in oil....which defeats the purpose of a non-stick. I'll just stick with my stainless steel.
@Emily_Nicole6 ай бұрын
I agree, I was honestly shocked to see him recommend it. 😕
@KarMa-ws3ll6 ай бұрын
he is also clearly using a ton of oil! He really does not show that the wok is a "game changer". I's say - if thats really such a good, game-changing non stick pan, show us how it works without huge amount of fat!
@Hi987656 ай бұрын
i was wondering how good they were. he said theyll last, but ive had my cuisineart stainless steel set that i thrifted almost new and 5 years in they are still good as new. cant beat the steel!
@doughope7616 ай бұрын
I have Hexclad and it's great. You do season it just like cast iron at first. Also, I clean it occasionally with Barkeeper's Friend (Hexclad says it recommends it) and it looks like new; then I season again. I use a thin slice of butter or minimal oil (like 1/2 to 1 teaspoon) or more if the recipe calls for it, and nothing ever sticks.
@kmorri96 ай бұрын
@@doughope761 if you have to use a fat and clean with barkeeper's friend, how is it different than using a regular stainless steel pan?
@pray_plant_paint5 ай бұрын
These recipes look amazing! I have a set of hexclad - best pans ever! Can't wait to try all these recipes in them. Yum!
@nightroad58106 ай бұрын
If you can't quite re-create Thai stir fried menu that you'd eat. A (not so) secret is Oyster sauce and MSG and touch of salted, even seasoning are full of sodium already. And for the trick ,which a bit hard to do if you didn't use wok, Don't pour sauce over veggies, Pour at side of pan around the pan, and use veggies to wipe the sauce after fragrance. You could try this with Ka lam tod nam pla(cabbage stired fried seasoned with fish sauce), 1Fried garlic 2.Get cabbage into the pan 3.pour fish sauce to the pan, not on the cabbage, Not use too much just let it slid off to middle. 4.wait till it fragrance 5.use cabbage to wipe the fish sauce. 6Taste, if it salty enough it's finished , If not repeat the step 3 You will get perfect side dish that require minimum effort, but everyone will love it .
@nightroad58106 ай бұрын
for crispy eggs, you can up your game and made it into yum(spicy salad?) Onion/shallot , Lime juice,fish sauce, chili. Mix it together, You can added some aromatic herb like (Thai)Celery, coriander. To it if you're like
@ZielonookaOptymistka6 ай бұрын
What does this trick do (why pouring sauce on the side of the pan is better that over the veggies)? I am very curious about it!
@chromberries73296 ай бұрын
@@ZielonookaOptymistka the sides of the wok (near the base) tend to be the hottest, so you can caramelize some of the sugars in the sauce by quickly pouring the sauce around the sides. If you just pour it on the vegetables, they won't be able to caramelize as well, so you get less of that deep savory smoky flavor.
@ZielonookaOptymistka6 ай бұрын
@@chromberries7329 Thank you for explaination! 💞
@adambarron40156 ай бұрын
Have you tried making fermented black beans? Besides the sauce, they can be added as toppers to stir fry, ramen, and salads. I just made a batch with red beans and used both miso and a teaspoon of just soured milk as a starter. Sour and starchy, these really bring a pop to fat and sauce heavy dishes.
@D71219ONE6 ай бұрын
Everyone is saying it, but don’t buy Hexclad. It’s worse than stainless steel and it’s worse than nonstick. It does nothing well. Get a D3 All-Clad stainless steel pan and an All-Clad nonstick pan. Round it out with a classic Lodge cast iron and almost any carbon steel wok. The stainless steel, cast iron, and carbon steel pans will last longer than your grandkids will live. You’ll only need to replace the nonstick after 6-7 years with proper care.
@scottboettcher13446 ай бұрын
I began pre-cooking my mushrooms this past year (albeit by microwave) and getting much better results out of the wok; will have to try the carrots, peppers, and even cabbage in the future.
@drumstick746 ай бұрын
Don't forget garlic and onions ;)
@RoninXDarknight6 ай бұрын
You get better results because this helps get rid of a lot of the water in the mushrooms which will prevent any frying from taking place.
@garywilliams57436 ай бұрын
I just made the Thai stir fry and it was truly delicious! The veggies were flavorful and had just the right texture.
@danielsantiagourtado34306 ай бұрын
Love your content man! So yummy 🎉🎉🎉🎉🎉
@ahhitskatie90944 ай бұрын
Drooling! These look great
@OWK0006 ай бұрын
Being gluten intolerant, I made candied ginger one year for Christmas treats. They surprising by product was the sweet ginger syrup which was amazing in asian sauces and citrus based drinks virgin and otherwise. I did find I that I needed to keep it in the refrigerator and use it up fairly quickly. It would probably last pretty well for a little while in a really cold fridge (clean off your compressor coils if your fridge is not cold enough).
@growinginportland6 ай бұрын
I’m gonna have to cook these bad boys these dishes look amazing. Thanks for sharing.
@caracoates48346 ай бұрын
I was lucky enough to eat at Pok Pok so good. It is sad that it is gone. But you just reminded me to go in my cabinet and pull out that cookbook.
@tech.valiant6 ай бұрын
thanks for sharing this!
@seekerjordan6806 ай бұрын
My mouth flooded with YumYum I Want Some watching this 😍😛 Thanks for the spin on boring ole stir fry!
@xshortxonexx5 ай бұрын
Best stir fry I ever had- my cousin made the sauce using root beer and orange zest. I don’t remember the rest but omg it was so good
@tlovelovelove15996 ай бұрын
Yum! Thanks. Love your content. Happy 2024!!!
@MrDerpizoid6 ай бұрын
miss back when he was sponsored by real cookware that were genuinely good products
@chromberries73296 ай бұрын
He has a family to feed
@travisderuiter79996 ай бұрын
@@chromberries7329 Almost 5M subscribers with ads and sponsors. Pretty sure his kids are eating just fine.
@evanreilly5956 ай бұрын
@@chromberries7329 He seems to already be pretty independently wealthy, with over 4 million subs and good view numbers this is just dumpstering his integrity for a quick buck. I would rather he only take deals from actually good products instead. Look at kenji, that guy hasn't taken a single sponsorship/brand deal and he does just fine financially. He bought his own restaurant in SF for crying out loud. I'm very disappointed in Michael.
@robertp4573 ай бұрын
My hexclad pan is fine, so I don’t understand the problem.
@michael.g.levine6 ай бұрын
<a href="#" class="seekto" data-time="878">14:38</a> Regarding substitutions for sake, I cook a lot of Japanese food at home and the best substitute is chinese cooking wine. 2nd best is sherry. If you only have white wine, then use it but the grape flavor and dryness may affect the overall taste.
@leeanderson87736 ай бұрын
Interesting. I've never actually tried sake but I've always used Soju as a replacement since it's also a rice wine. Are Soju and sake comparable? All the things you mentioned are too expensive where I live but Soju is very cheap.
@michael.g.levine6 ай бұрын
@@leeanderson8773 I don't have much experience with soju but it might work ok in small amounts. I think soju is normally higher in alcohol than sake and has a more neutral flavor (closer to vodka than to wine), so that would have an effect on the flavors of a dish, but probably worth a try!
@dshiloff6 ай бұрын
I think if you have mirin in the mix you can just use a bit more of it as it has somewhat similar flavor profile to sake. Just make sure to balance the sauce with salty stuff that it doesn’t get too sweet. I don’t think soju would work very well as it’s very neutral. Agreed on Chinese cooking wine and dry sherry. Regular white wine would bring too much acidity so I’d avoid it
@Thq-ff8wz6 ай бұрын
Do you know any alcohol free substitutes for sake/mirin? I've seen some substitutes being sold in Australia and stuff but they aren't available where I live lol
@Thq-ff8wz6 ай бұрын
@@user-Dinnar true but how is this relevant
@CarlosMdz726 ай бұрын
I agree with the blanching. It is the key.
@John_Fisher6 ай бұрын
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
@CarlosMdz726 ай бұрын
@@John_Fisher it helps because it cooks faster and your vegetables get more crunchy.
@John_Fisher6 ай бұрын
@@CarlosMdz72 Thanks for the clarification. The texture change (crunchy) could certainly be worth it alone, but could you clarify the 'cooks faster' part? I'm sure blanched vegetables cook faster than ones that haven't been blanched, so if I'm meal prepping in advance it makes sense to do so... but if I'm at the point of actually making dinner is it really faster to bring a pot to boil and blanch them, then finish cooking them in the stir fry compared to just stir frying them from raw?
@lasmyth96566 ай бұрын
Ex Philly boy (Delaware County) living in TH the past 20+ years, and yes, your Thai stir fry sauce is spot on here.
@nana109986 ай бұрын
Yummy! What is the brand of butane burner you are using? We have induction and need an alternative for stir frying
@user-ro9mx5pk8g6 ай бұрын
what make and model is the stand alone gas wok stove are you using? is that. natual gas or propane? thanks in advance
@marcelaa.41166 ай бұрын
Excelentes opciones, Mike, Gracias!! Necesito salsa de pescado, mirin y sake en mi refrigerador😂
@dandanjordan2 ай бұрын
All purpose stir fry sauce 2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp miso or black bean paste 2 tbsp black vinegar 2 tbsp Chinese cooking wine 1 tbsp sweetener of choice 1 tbsp chili paste 4 tbsp stock of choice or water 1 tbsp cornstarch
@Americancadet6 ай бұрын
I tried your teriyaki sauce. NICE!
@desireedoan92676 ай бұрын
Brilliant move, my new thing will be blanching the veggies. I can't wait to try awesome video 😊
@John_Fisher6 ай бұрын
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
@le62976 ай бұрын
Stir frying is high heat, fast cooking - if you don’t blanch the veggies first, they won’t cook properly. Short blanch only so veg retains some crunch.
@desireedoan92676 ай бұрын
I like the crispness but I want my carrots and cabbage a bit softer plus I'm thinking there really clean now will see how it turns out
@auntiedoni5 ай бұрын
Just bought a block of firm Tofu ... gonna try frying it!!! Mahalo for the idea
@jasonvarghese83886 ай бұрын
Definitely gonna be trying the pork dish!
@dshiloff6 ай бұрын
No way those eggs were cooked to your liking, that’s why you don’t flip the eggs but spoon some hot oil from the pan on top instead, so that all of the whites are cooked and yolk is still runny. That’s the beauty of Thai fried eggs - the contrast of crispy bottom and runny yolk. Cool technique on the veggies though, will definitely try. Andy Ricker is legit
@rafaelhernandez52385 ай бұрын
I really like the design of your pots and pans rack, where would I be able to find this design or did you make it yourself?
@SuzanneWho6 ай бұрын
I always de-string the snow peas or sugar snap peas. I’m surprised that no one else seems to do this. I also do the same for celery. An Italian I dated taught me this. He was a former chef. With celery, just make a shallow cut on the inside of a stalk near the end, snap it to the outside and pull - most of the strings will come away. Anyone with digestive issues will thank you. 😎
@paulsanders13736 ай бұрын
I do that too!
@jessgulwell12746 ай бұрын
Ive just done this with celery! I cut into the top of a stalk but stop before it goes all the way through so i can pull the strings off with my thumb holding the strings against the knife. It doesnt get everything at once but i find its a very methodical but good method
@SuzanneWho6 ай бұрын
@@jessgulwell1274 Have you tried it at the bottom of a stalk? I don’t remember if I did it that way too. It’s amazing that all those tough strings would normally be ingested! Ouch! BTW, I treat celery like any other vegetable - cut up, cook till soft - add butter, salt & pepper. Pretty good that way. 😁 It’s also a way to use up all the celery since most recipes only call for a stalk or two.
@patrickdouglas85776 ай бұрын
I always de-string snow and snap peas … I can’t believe everyone doesn’t do this….
@TheChewyleaf4 ай бұрын
My mum does this so I grew up eating them de-strung. But when I moved out I forgot to do this, and have never really noticed the difference in taste?
@jmkass6 ай бұрын
I don't even need to try those. I KNOW they will taste delicious just by watching how you cooked them.
@hazeysgarden5 ай бұрын
Do you have a review of those pots & pans?
@Ajw7486 ай бұрын
Just started watching your chanell, and it's good... UK Halifax
@lorieann85226 ай бұрын
As a person with an advertising/marketing degree, I had a good giggle with the black/white scene. You nailed it! :)
@adristein846 ай бұрын
I wish I lived somewhere where I could find the king oyster mushrooms! They look so good! I’m lucky if I can even find shiitake mushrooms!
@desireedoan92676 ай бұрын
Lol I live in Alabama. we don't even have an Asian market. I feel you 😢
@JohnTravena6 ай бұрын
Reckon you can buy em online. Nice to see what you’re buying though.
@ProHomeCooks6 ай бұрын
which stir fry are you making for dinner?
@lp51886 ай бұрын
#1 - looks so good.
@bobdickweed6 ай бұрын
Link not working for the hexclad
@kevinkev15306 ай бұрын
Meat only stir fry lol
@typerightseesight6 ай бұрын
The one where you blanched the vegetables. lol
@marcelaa.41166 ай бұрын
The first one!
@vicreaves30776 ай бұрын
That first stir fry needed some wok hay. Wok way too small, under heated and overcrowded. You don’t need a fancy hex clad wok. A well seasoned carbon steel wok will take stir fry’s to the next level. I don’t get the pre-blanching of the veg either. Just cut the veg smaller, use the right tool and use a screaming hot wok. Also don’t throw all the veg in at once and cool the wok right down. Asian restaurant kitchens have extremely powerful gas burners so at home you have to be careful to manage your wok temp.
@le62976 ай бұрын
Agree - that wok is so bad, I have a carbon steel wok, it’s a good size, is lightweight and gets super hot. Tho’ I do blanch my denser veg first - no need to blanch cabbage, it cooks really quick.
@O2life6 ай бұрын
Thai people eat many foods with a fork and spoon, specifically because the sauces are very thin. The fork is used to push the solid food into the sauce-filled spoon.
@joseg4256 ай бұрын
@ProHomeCooks what is the knife you are using in the greenhouse?!?! I need one for my leafy greens!!
@yeahman17566 ай бұрын
Stir Fry veggies you can do a -Simple Cabbage, Garlic, Spring Green Onions and slice carrots with a dash of soy sauce and oyster sauce..add salt and pepper to taste and add Some corn starch water to the juice .if you want that Nice Gravy like consistency stir fry veggie.. -Baby bok choy with sliced garlic and add salt to taste(toss the baby bok choy in hot oil pan to crips) -SnowPeas, Mushrooms, Red Peppers, Bean sprout , Garlic and Green spring onions with a splash of oyster, dark soy, sweet soy sauce and sesame oil. add salt and fresh black pepper to taste..
@ow_lando4 ай бұрын
I have to know what bowls you use! They look beautiful
@anonanon19825 ай бұрын
Thank you for including tofu in this video ❤
@pamromberg91476 ай бұрын
Mmmmm, the crispy egg! Gonna try that😀
@zwordsmanАй бұрын
hexclade isn't scuffing with that blender stick? also does it not also have the heat fume issue?
@GaryHoward-lm8rz5 ай бұрын
I would like some information on the single burner you use.
@LethologicaGaming6 ай бұрын
Wok With Tak is a good youtube channel about stir fry, good ideas. Might try a collab with him for stir fry
@rosiepone6 ай бұрын
I use stir fry as one of my so-called kitchen sink recipes, because you can toss in everything but the kitchen sink and it'll still be good. No reason to try to pick specific recipes for stir fry unless you really like eating it daily, just use what you have leftover, it keeps it original.
@ProHomeCooks6 ай бұрын
so I totally agree and that's what I've historically done all my cooking career. For me a video like this is about taking specific recipes and using them to extract new techniques and flavors from so we can ultimately see the kitchen sink.
@patzl6 ай бұрын
The sounds are amazing, tempted to join into those ooooohhh and aaaaahhhhs :D Do you have a recommendation for some good knives?
@patzl6 ай бұрын
@@GlockPeace well, mine are 11 years old and start to fall apart.. it's time to get new ones for the next 10+ years.
@adambarron40156 ай бұрын
I KickStarted all of the Bare Cookware products, and their knife set is the most balanced knives I've felt. I do recommend sealing the wood handles with butcher block oil.
@LovehunterEU6 ай бұрын
Fuck Hexclad. Use stainless steel pan for a fraction of the cost.
@acrophobe6 ай бұрын
my stir fry for the last 4 years: celery and onion with rice noodles and soy sauce and random leftover meat
@Chet_Thornbushel6 ай бұрын
I would say stir fry is my favorite meal for myself as a work from home mom because I can whip one up for myself and it’s delicious and I can get lots of vegetables in. But transitioning that to a family meal is always an issue. Do you have e any tips for making a big family sized stir fry without having to make it in several different batches? Or a recipe that works okay in a larger quantity where you just can’t get as much pan contact and intense heat?
@etherial59375 ай бұрын
One tip is to make the sauce ahead of time...whether the one mentioned or a peanut sauce. The stir fry evolves to your mood after that.
@drumstick746 ай бұрын
I know you need all those special bottled flavours, but I would never use them up before they would expire. Lovely tips for the wok, though, thanks!
@KelvinsKitchen5 ай бұрын
<a href="#" class="seekto" data-time="0">0:00</a>: 🍲 Exploring new stir fry recipes from Thailand, China, and Japan to add variety to weeknight meals. <a href="#" class="seekto" data-time="176">2:56</a>: 🍲 Innovative stir fry preparation with blanching and aromatic spices. <a href="#" class="seekto" data-time="315">5:15</a>: 🍲 Creative sauce for vegetable stir fry. <a href="#" class="seekto" data-time="501">8:21</a>: 🍳 Innovative cookware combines benefits of stainless steel and non-stick for a new cooking experience. <a href="#" class="seekto" data-time="660">11:00</a>: 🍲 Pork shoulder marinated with ginger, onion, soy sauce, and sake for tenderization. <a href="#" class="seekto" data-time="798">13:18</a>: 🍲 Creative stir fry with pork, onion, and cabbage in a flavorful sauce. <a href="#" class="seekto" data-time="967">16:07</a>: 🥦 Creative stir fry recipe using tofu, bok choy, and green onions with a versatile sauce.
@geminigirltwo6 ай бұрын
Just wondering about your heat source. We got a butane burner similar to what you are using. This one said Do not use indoors. Is yours a different gas?
@nana109986 ай бұрын
I'm asking that same question.
@Bear535336 ай бұрын
Could you do a video on what is gluten free in Asian noodles and soy sauces? My husband is super sensitive and I’m at a complete loss as to what is safe.
@Overdoer9496 ай бұрын
I learned about WOLL nonstick from Chef Jean Pierre and will be buying one. Yes, expensive, because their process uses diamond flake. When I see him using metal utensils on it I cringe, but he stated he’s been doing that on the same pans for years, something like 10 years.
@hwk59utr476 ай бұрын
After a while the hexaclad surface will fade. Then you have to throw away your expensive pans.
@jtuck6826 ай бұрын
You have definitely put your stamp on stir frying. Great job! Oh, the variety of food, not just Asian food Hmart carries puts most other grocery chains to same.
@chazyvr6 ай бұрын
Thanks for making 2 of them veg-friendly. :)
@John_Fisher6 ай бұрын
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
@theblerdshow6 ай бұрын
He said it in the video, to preserve color and texture.
@eg_3696 ай бұрын
Great video! I don’t understand people in the comments hating on the pans because they can’t afford them? Im sure you have other videos recommending other options, but at the end of the day, people can use whatever they have or can afford. These pans are not mandatory, but for those who can afford them the recommendation is welcomed.
@michellesmith12986 ай бұрын
Lol the caption did you dirty!!! "I was really close to ending my relationship with non-stick pants"
@catherinecarballo49996 ай бұрын
I got a hexclad for Christmas and I'm enjoying it quite a bit.
@pashaperry2966 ай бұрын
i don't like tofu but that last one looked pretty good i would try it with chicken
@somacarr75285 ай бұрын
Where do you get black vinegar?
@jennnance8675 ай бұрын
Have you tried baking soda on the tough beef to tenderize it!? I just did and it was a game changer!!!
@somacarr75284 ай бұрын
I tired this and it was a big failure. I balanced it and got it in cold water. I used a big cast iron pan as I do t have a wok. I did put the veggies in a strainer before I put in in my pan. It was very watery and didn’t cook the veggies enough. I am wondering what I did wrong. 😊
@TBC2566 ай бұрын
A Vietnamese friend showed me recently how pea pods can be used for flavoring meat. I had no idea it is a thing!
@vikingrbeerdserkr84066 ай бұрын
From all the reviews I've seen on Hexclad, they are basically the best non stick you can get, but they are NOT a replacement for carbon/cast or stainless steel as they can't get as hot so you won't get as good of a sear.
@mtnlayde016 ай бұрын
Yummy!!!!!!!!
@nachiketn80326 ай бұрын
Can you give vegeterian alternatives for Oyster sauce please? Thanks!
@GhostlyArtish6 ай бұрын
They actually make vegetarian oyster sauce. Just pick up the one that says vegetarian on it and you should be good to go! As for flavor differences I am not sure because I’ve never tried it, or at least to my knowledge I haven’t, so I can’t speak on tastiness.
@camicri42636 ай бұрын
Yummy!
@TheMassiel1006 ай бұрын
Nice
@johndavis56546 ай бұрын
I don’t have Hexclad, but I’ve watched many reviews and no one thinks the pans do a good job with eggs. Maybe you’ve got to change the non stick pans more than you’d like but sometimes there aren’t good substitutes
@Sappycontent6 ай бұрын
Glad you can cook now Daniel
@angelakellerpelc39396 ай бұрын
Knife link?
@saturejsavory6 ай бұрын
i swear i wrote this like a decade ago but its still true: we have the exact same taste in food every recipe or technique is interesting love your channel grats for 4M and still putting out stuff with no fear and supreme confidence\!
@user-ti4pw7if9d6 ай бұрын
Hey! Does someone know what brand the rice cooker is?
@andybroady19704 ай бұрын
I reckon it's a Zojirushi rice cooker
@vasundharasingh94986 ай бұрын
🙌🙌🙌
@anotheryoutuberperson386 ай бұрын
Anyone know why they rebranded from Brothers Green?
@wilsonalvarez95806 ай бұрын
Hey UNCLE Mike!!❤
@KatMa6646 ай бұрын
I love snow peas, but I literally gag when one of those little strings gets caught in my throat. But what a pain in the neck is having to take the string out of every single snow pee.
@ByAndreaBonilla5 ай бұрын
Peruvian stir fry is my favorite!!!
@kashganja6 ай бұрын
what kind of "neutral" oil do you use?
@greganikin70036 ай бұрын
The point is to cut everything in same size so it cooks evenly and at the same time. 3 out of 5 as usual.
@MayDayTrailers6 ай бұрын
Fermented garlic honey?! Yeah I'm going to need that recipe . . .
@fabe616 ай бұрын
It’s on his channel, I think it was from this year
@MayDayTrailers6 ай бұрын
Do you happen to remember which video? I can just start going through the library, but the air fryer recipes don't interest me.@@fabe61 Edit: found it! Somehow missed the entire fermentation series! Thank you!
@tylerjohnson69126 ай бұрын
Why use the gas portable stove when you’ve already got the induction stove behind you? Legitimate question as I currently only have a gas stove.
@elricedward42516 ай бұрын
Do more of fermented video like cheese, do a goda cheese video! Do anything fermented