Ranch Dressing | Kenji's Cooking Show

[@silvsilvsilv]

You can only call it Ranch if it's from the Hidden Valley region of California. Otherwise it's just sparkling mayonaise.

[@elikesbikes4887]

This is an excellent comment 🙌🏼

[@sachamusica1]

Lmao

[@eerreet5649]

But where is hidden valley?

[@silvsilvsilv]

@@eerreet5649 No idea, it's actually really well hidden.

[@StoneFarhat]

@@eerreet5649 Just north of Santa Barbara

[@mgsafran]

Forget the whisk footage, that whisk-dip move in the mayo was sorcery

[@soe4949]

Ultimate MasterClass move

[@Vekenstein]

Kenji is giving away valuable secrets

[@gui1542]

it probably is also exactly equivalent to a cup of mayo. E X A C T L Y

[@kieranjanczur8069]

This guy's fucking amazing. I love Kenji!

[@Frogstomper7861]

All he did was dip a whisk in mayonnaise

[@kkhorimoto]

Shoutouts to Renegade Cut and Chinese Cooking Demystified...I feel like Kenji is wasting his time on the internet during the pandemic the same way I am!

[@albieatsworld3744]

Chinese Cooking Demystified is the bomb.

[@RafaelCamposXy]

haha same here!

[@VidGamer123]

"But at least we're all wasting time together."

[@lazarnikolic8161]

What about bwb?

[@GabeSegura94]

I love how people hated the intro so much that he took it out but he loved it so much that he made it the outro

[@aigoochamnaa]

It’s a win-win situation for everyone!

[@chilepeulla]

It just works as an outro

[@icanwatchthevideos]

Fits way better that way, I'm glad he made the change!

[@ss11111ss]

I liked it

[@TSC12]

I’ve never seen a whisk cam, now I really want to see it.

[@thezian]

I know we'll regret it...but we need to see it

[@-Sean_]

@@iamsheeting9192 wrong site

[@Inigmasshadow]

I don’t know. Seeing him whisk that together made me kinda nauseous thinking about what it would have looked like.

[@C4pungMaster]

@@Inigmasshadow i mean he also had done mortar and pestle cam. But the footage got corrupted

[@wank3r]

Now i really want to sew tiny whisk cam

[@richardzhang9647]

When you start realizing you know where kenji puts stuff in his kitchen from all the times you’ve watched his videos

[@AnthonyMazzarella]

Yeah I'm watching these videos and a lot of times and not even paying attention to the recipe, I'm just paying attention to how he has his kitchen laid out so that if I can ever customize my kitchen in the future I know how I would do it

[@krishnachoudhari.youtube]

* When you know his kitchen better than yours * 😂😂

[@Lobo47478]

Hit you that 200th like! 👍🏼

[@michaelpechstein9375]

Quick nerdy little kitchen tip that I feel like Kenji would appreciate: if you slice the very end off your lemon or lime before pressing in the juicer it allows it to turn more fully inside out and I find let’s you get more juice for your squeeze

[@andrewberumen]

Hey Kenji! Can you do a video on tips of cleaning as you go, mise en place, and generally keeping a clean and organized kitchen?

[@sohatanwirkhan583]

Yes, please!

[@sonofpeleus]

I would also love to see that video. You have probably had these good habits for so long it might be hard for you to break down but I really like watching your videos a few times so I can break down your work flow and try to pick up on pro tips. The baby trash can for scraps on the counter blew my mind, for example.

[@mbrad25]

Friendly FYI. There's a discrepancy between the video recipe and the recipe in the description. Follow what Kenji does in the video and only use *one* clove of garlic, *not two* as it says in the description. I made the recipe last night and followed the description and I ended up with Garlic sauce instead of ranch dressing. All the other ingredient measurements are good :)

[@rileywebb4178]

I did the same thing with mayo once, except I was like two cloves won't hurt! Never again

[@az.................]

FWIW I tried grating the garlic and it was way too sharp for me. I ended up grating the garlic into lime juice first (pretty sure Kenji's talked about this before) and got a way more mellow garlic flavor.

[@susanc4116]

I make it at least once a week...switch up the herbs sometimes (dill/cilantro) and sometimes will add crumbled blue cheese too. Last week I crumbled and added a smoky blue cheese and it was amazing. I blitz mine with the hand-held thingy and add a bit of jalapeño if I'm making a mexican recipe. So many variations and they are all delicious...

[@inisus]

It’s a pepper from the Basque region of France. The Pyrenees region next to Spain.

[@ksciaa0103]

Big ups for mentioning Renegade Cut. Leon is a real one, always love his analyses.

[@GwynneDear]

Hidden Valley ranch from a powder packet with buttermilk and dukes mayo can’t be beat. I appreciate all fresh versions and despise every shelf stable version. I’m a proud ranch lover. Kudos on giving ranch some love.

[@vibelucid]

I was not expecting a shoutout to Renegade Cut! It really is a great underrated analysis channel

[@bingingwithbabishisamazing4034]

i love how kenji talks about all of my favorite cooking channels

[@JohnHausser]

Kenji > Babish

[@muhammadaryawicaksono4232]

@@JohnHausser dude, no question about that. Cooking knowledge and skill? Kenji all the way. Production value? I would have to give it to Babby. Can we just stop comparing and just enjoy their company?

[@bingingwithbabishisamazing4034]

@@JohnHausser chinese cooking demystified>everything that isn't bwb, adam ragusea, glen and friends cooking, or joshua weissman

[@etherdog]

Kenji, I got the Kan knife you recommended and am very happy with it. The feel of the grip is good and I was concerned about getting it without testing it, but I think it is a very good value.

[@nickalevras]

I can barely make a PB&J but I am fascinated by your videos! You're a true pro and can really tell you are passionate and a student of your craft. Keep up the great work Kenji!

[@gastro_fork]

Kenji's trying real hard to convince me that I'm not in the Matrix...

[@nekro5342]

a little too hard...

[@Dan2Hibiki]

*Agent Kenji

[@Z4J3B4NT]

Excuse me sirs, do you have a moment to talk about escape from the matrix at our Simulationist Church? Meetings every saturday at 9 p.m. BYOB.

[@JesseSherman117]

"We're not living in the Matrix" He's so confident when he says that... SUSPICIOUSLY confident

[@mouseymedic]

Chinese cooking demystified is hands down one of the best cooking KZbin channels, really worth checking out!

[@ifeanyiezeanya6256]

Truth!

[@imxd9698]

"We're not living in The Matrix" FOR ALL YOU KNOW!!

[@nicoleDD4]

Andrew Rea at BWB is the big step that lead me here several months ago! I love that I got into this channel right when it was taking off into daily shows. I was looking into cookbooks and recipes, even binged Serious Eats (thank you Stella Sparks for making it AMAZING to watch) to see what this Babish guy was going on and on about. Here I am, 3rd month into quarantine, and I'm making the best food I've ever made. Praise to you Mr. López-Alt for being so awake and keeping it real! I hope Mr. Rea squealed like I did hearing his name lol!

[@ramseyslater1313]

I used to work at a small popular restaurant with the best ranch I've ever had and it was so simple. Just mayo milk ranch seasoning and a splash of pickle juice from the house made pickles. Now Its a staple in my house

[@cellobarney]

Requesting permission to put this video on my website, showing the knife skills you used with the KAN Core chef knife.

[@JKenjiLopezAlt]

sure!!

[@joeyscleaninglady2877]

@@JKenjiLopezAlt you need to get the saltillo tile re done in your kitchen there is a dude up by you that does that type of work kzbin.info/www/bejne/qHa8dqauba1ofa8

[@muhammadaryawicaksono4232]

2:43 That sounds like what somebody running The Matrix would say...

[@stevegecko2906]

These videos are the only thing keeping me alive during quarantine

[@zombaaa1979]

I, as a Belgian, have never had ranch before, because I don't think we have it here. I've looked it up couple a times but never really got to try and make it because it usually was in (to) small batches, to really make it for a group. I did however wanna try to make it for myself with one of the first recipes I found online but decided afterwards to not try to give it to my guests the day after. However you seem to give me a complete different idea of what I first read and will most likely try this again soon! I've been stoked to taste this most beloved American condiment. I'll try this and maybe a buttermilk 'original' version of this! I'll keep my thoughts posyed here!

[@kevingirard4897]

As americain, this is the better version of the original with buttermilk .....

[@conormallon8488]

Renegade Cut! The only good movie analysis channel

[@ethanslafter1802]

That outtro is so good.

[@judithghannoum9450]

Thx for this! Ex pat who grew up in Midwest who doesn’t have access to Hidden Valley needs this.

[@BrokenTreeProd]

I like how that spice jar was just sitting there all by itself

[@SandraudigaVali]

gives me fond memories of dipping my dad's homemade pizza in ranch dressing mixed with tabasco

[@exogod1581]

fun fact; i accidentally switched the video upside down on my phone and realized it at the end because it was really pleasent to watch as someone filmed it ^^ may someone try it out haha and nice videos man - keep it up

[@averytheamazingone]

You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious. After nine years, you know what I realize? Ignorance is bliss.

[@joeyclemenza7339]

I love renegade cut!!! Dude, excellent taste in KZbin channels 😁

[@SC-mq1eh]

ive never understood the ranch passion - but i could get behind this - and that peppergrinder is BEAST!

[@MadCelloExtreme]

This was soooooooo good. Thanks Kenji, you rock man.

[@christophzxc6372]

Thanks for these straight forward, no bs cooking episodes. You've really helped me level up my cooking game. Also I've been trying to buy essential stuff I haven't thought to have until I see how you use them. Anyways, keeping the anxiety/stress down while me and mine work through these strange times. Much love from the Big Easy!

[@wyattrichards1896]

Not gonna lie kenji grabbing all that Mayo out of the jar with a whisk just blew my mind a little bit

[@Steve-hi1db]

Sitting it over night really brings out the flavour

[@PhantomSavage]

It does my heart good to hear a certified, professional and well accomplished chef who popularized the friggin' reverse sear method actually make a bingeing with babish reference. I am proud as a youtuber.

[@poosidestroyer7154]

Yes but it's not babish who calls msg something kelp so it was just a mention if anything

[@jpizzleforizzle]

KZbinrs referencing other youtubers is TIGHT

[@Alex-rt7nt]

Look at Kenji’s videos all growing up! Tracked text, his own outro, and a new logo to boot!!! Can’t wait to see where the channel goes in the future.

[@TZerot0]

"Ranch really is good, huh?" ^___^

[@mannkitchen]

Add a couple TBS of fish sauce. elevates ranch. stumbled on it making ceasar salad while out of anchovies.

[@collinleeAMV]

A little shichimi togarashi in ranch is also incredible, with the orange zest as well as the dried chilis and chili powder!

[@DrakethNamikaze]

You know he's a legit KZbin chef because he has a Whisk Cam.

[@tomektomek9755]

He's Narcos

[@nextabe1]

Yooo, Renegade Cut mention. Great channel!

[@AirNikeNick23]

Fuuuuck yeah. I’m a ranch man. I’ve gone on ranch tours through multiple cities. And know my favorite chef has a released ranch video.

[@frankc7642]

Thank you Chef! I have learned so much from your videos! Been watching since your 1st POV french omelette video.

[@onehapaboy]

Made this and loved the flavor profile (heck ya on the cayenne). Just one very minor nit. This is quite thick and is more a dip than dressing. I had to add a little water to thin it out for my salad. No more store bought for me.

[@CJTheeOne]

0:17 im from midwest (ohio) and no cap last year i tried ranch with pizza during a party my freinds planned for my 23rd birthday 11/10 combo. It offsets the greasiness of some pizza chains and provides a fresh taste to a rather greasy meal. You gotta try it bro. It depends on which brand you get. Also get homestyle ranch beats tf out of the cheap hidden valley stuff.

[@vikramprakash]

Wow my ranch is so similar to yours. Im giving myself a pat on the back right now. Yogurt and lime instead of buttermilk for the win. Also I use Japanese mayo 😋

[@pullmeunder116]

Thanks, FuckOFF88!

[@rosenkrantz3888]

I love the outro, these videos are absolutely incredible so thank you so much!

[@cmdrmiketv2698]

I love Renegade Cut!

[@xTHIRDHORSEMANx]

Dipping jack in the box tacos in ranch is fantastic as well. Once you try it there’s no goin back

[@Yupppi]

A warning for people making this: the 2 tablespoons of dried dill in the recipe is a ton, your dressing will be full of dill and it's gonna be a really pushy front taste. I'd choose to use fresh dill if possible as well. Otherwise: great stuff!

[@ktaoable]

So good. Now I like Ranch. Thank you Kenji!

[@TheBeastlyHispanic96]

Nice RenegadeCut shoutout! Also, odds don't look good that we aren't in a simulation lol.

[@KevinOld]

Thank you for this awesome recipe! I’ve made this a dozen time and love it. I have switched to using cream instead of yogurt for the texture and wonder if you had a reason for using the yogurt over cream? Thanks so much for all the work you put into each video!

[@JKenjiLopezAlt]

Flavor.

[@Vae_Victis89]

Mmm. Ranch dressing. Best with some fried artichoke hearts.

[@Bman1629]

BitsOfPretzels oh dang. That sounds really good, I’ll have to try that sometime

[@mr.cooper2031]

That sounds delightful!

[@danaseymour9213]

Yes! I roast them until nearly crispy with lots of brown and then dip them in ranch:)

[@clips65]

The Giant Artichoke Castroville ,CA !

[@ewokiejoe]

Anyone know who makes the knife he uses here (and in many other videos)?

[@inonehand]

Been a bartender for almost 20 years now, you can usually get a little extra juice from those squeezers by turning it 90 degrees after squeezing.

[@mauree1618]

I was so hyped for the whisk cam too. Yoo, those spice racks! I'd love to see some vids on the DIY home stuff you do.

[@jimjimsauce]

kenji i haven’t watched u in a couple weeks and not sure when u added it but i love the outro!! it’s perfect :)

[@potatorodka2795]

So I tried this recipe at home, but I didn't have yogurt so I used sour cream, and I only had miracle whip. I thinned it out with a bit of milk. Also, I didn't have a lime, so I used rice wine vinegar, and I don't have fresh dill and chives, so I replaced that with italian seasoning and dried basil. I have to say, omg, best dressing ever! I immediately threw away my blue cheese dressing, ranch dressing, cesar dressing, honey mustard dressing, and italian dressing, and will be using this fresh stuff from now on. Thank you!1!!!11!! /s but no seriously, I did do all that stuff, your philosophy and method inspired me to try to making my own dressing, not to be any one type of dressing, but to be something I would like. I added cautiously and tasted as I went, and you know, it was really good! Thanks, Kenji.

[@akardad32]

I’ve been making this for a few months. Stopped at Wursthall last week and it’s 100% the same recipe/taste. So damn good with the KFC bites!

[@NebulaClad]

Oh man, I thought I was genius a couple weeks ago for using Greek yogurt in ranch. Now I feel like a validated genius. I don't keep sour cream around, so I use yogurt whenever a recipe calls for sour cream and it works perfectly well (for me).

[@ScrewedTimeLord]

Renegade Cut is great!!

[@MrP1nk92]

Ayyyye i love renegade cut and now kenji wven more for the shoutout

[@francisturney2938]

I think the ranch from pizza places (and burger places) is a lot better for dipping than hidden valley or any salad dressing style ranch. I think the lack of flavor might allow the pizza, burger, or breakfast burrito to shine, but I'm not sure if there's something else they put in it that compliments those salty flavorful foods as well. We put ranch on everything here in SoCal btw

[@potatorodka2795]

From what my dad, who spent 20 years in food service, told me, it's just the hidden valley packets in buttermilk. Because they dont use any stabilizers it's much thinner, so you probably just dont glob on as much as you do of the bottled stuff.

[@texshooter7411]

Try 1/4 C. Sour Cream 1/2 C. Mayonnaise 3/4 C. Buttermilk 1/2 tsp white wine vinegar 1 tsp dried dill 2 tsp dried chives 1/2 tsp granulated garlic 1/4 tsp onion powder 3/4 tsp ground black pepper 1/2 tsp seasoning salt (I use Tony Chachere's Creole) 1/4 tsp celery seeds

[@wright96d]

I made this with just dry herbs and it still tasted delicious. I dipped tortilla chips in it and realized Chuy's jalepeno dip is just jalepeno ranch. Upon that realization I ate half the batch.

[@wright96d]

Dipping pizza into ranch is something I've always heard about, and I tried it once with the pizza place ranch, but I kind of hated it. I tried it with this homemade ranch and I'm not sure I can eat pizza without it now.

[@WastrelWay]

Knowing stuff like this really comes in handy. I had some really lame chicken tenders from the supermarket -- no spiciness at all -- and I added a few drops of Cholula and something else (can't remember) and heated them up in the oven. They were much tastier. So I said to my gf, I can make some sorta fake ranch dressing to go with this and whipped it up in about 2 minutes using mayo and some evaporated milk. It worked just fine. I came back here to refresh my memory: dill, garlic and black pepper, and other ingredients to taste.

[@AwkwardLe]

Hey Kenji, would you be interested in doing a kitchen layout tour video? I think people would be interested in how you set up your kitchen at home, what you like, how you use it, and what'd you'd change if anything at all. Thanks!

[@jacquespoulemer3577]

Dear Kenji, For me (Puerto Rican living in Mexico) Valle Escondida is closer to Dark Valley.. Here in Oaxaca we have a Puerto Escondido (HIdden Port) so for su I think it would translate Valle Escondido. If in Peruvian Spanish itis indeed Valle Oscura I will defer becausee Standard American (the continent) Spanish always gravitates to Peruvian usage. Love your vids Jim Oaxaca Retired

[@peachfreude]

Finally subscribed to your channel. Love your POV videos and your cooking tips.

[@missmaam792]

I only like ranch with raw vegetables (i.e. cauliflower, carrots, celery, mushrooms, cukes, radishes) as a dip. Thanks, Kenji!😘

[@johnbernstein7887]

I make it in a blender. I start with an egg, mustard powder and oil. Yes, I make the mayonnaise. Then I add full fat Greek yogurt and buttermilk. Then I pour it out add onion, garlic powder, salt, pepper and dill and refridge over night.

[@italiana626sc]

That '90s video game music and graphic at the end are too funny!

[@offhawaii]

when shabu and jamon started barking, my dog ran toward the front door barking

[@mockturtlesuppe]

No way. Kenji watches Renegade Cut! That channel is so good.

[@shredderly]

Man i wondered what ranch was after hearing it referenced everywhere (European here). On top of that you shout out one of my favorite channels, you're alright ranch man.

[@cerealgirl6894]

Please do a video on the Nashville-Korean style friend chicken if possible! Apologies if already done. Love your channel!💗

[@K1LD3R]

Always nice to get a confirmation on that we are not living in the matrix. Have some kind of grounding effect I think. Nice dressing btw!

[@chasefrederico4773]

I just made this and I am a very bad cook. I thought it was quite "dill-y", was that because I got out a 1/4 measuring cup and kept putting minced dill in until it got to the top? Additionally, the strong dill flavor might be because my ranch dressing looked a little more firm and less of an amount overall than Kenji's. Did he actually add more than 1/2 cup yogurt and 1/4 cup mayo? I even added an extra heaping spoonful like he does in the video but mine still seemed to be less of an amount overall and much less pourable as he does into the jar. I even used the same Fage yogurt. I'm a terrible cook and it's unfortunate that even mirroring (I bought the same Magnum pepper mill, grinded it out, picked up the ground pepper and put it in the teaspoon so it was exact even) the recipe, I some how managed to screw it up! Arrrrghhhh!!!

[@KAlovesherkitties]

I know this is long after the video was posted, but I tried this recipe because I’ve been missing the ranch dressing I’d get back home in MI. Let me just say this is SO good! I’m homesick so this quelled that a bit, kudos!

[@RobbieBolog]

Hahaha Kenji's really stepping up the production. Love the outro!

[@kuberan927]

I came here from BwB but I stayed but the cooking! A cross over between those 2 would bring about world peace

[@cinodigital3999]

8:39 Your deserve a nobel prize for this outro

[@marcusn9371]

The Fish Room you’re an outro

[@cinodigital3999]

Wow, good one ass face

[@EllissDee4you4me]

I just absulutely love that he is not scared of MSG. I hear so often how bad MSG is for you but this is just not true. Any ingredient rich in glutamides like tomatoes, cooked with added table salt, changes the glutamides into monosodium glutamate, aka MSG. I.E, any time you cook a tomatoe with salt you create MSG. It really gets a bad rep for no reason. Not all salts taste salty. Romans loved lead acetate which has a nice sweet taste despite it's toxicity. MSG is simply a salt with an umami flavor. Ideally you want to make it naturally in a dish but added MSG is great for fish fries, dry rubs, sauces, and really anything. It is a salt, so too much of it is bad for you, as is regular table salt, but MSG in reasonable amounts is a perfectly fine secret ingredient in many great dishes. I wish more people would come around to this.

[@JKenjiLopezAlt]

There is good evidence that some people have MSG sensitivity. The science is inconclusive there.

[@TheVaughnillaIce]

Kenji mentioning Renegade Cut is like the crossover I never knew I wanted

[@hwilfley]

This guys voice is so relaxing 😌

[@Jodabomb24]

Gotta love those all-natural purified seaweed crystals. And gotta love CCD as well.

[@iluvcoco17]

he is such a dad and I love it :,)

[@mrmoveset9269]

Would love to learn from you man. Seem like a very calm and collect teacher.

[@jmb03m]

Your new spice drawers! They look awesome!

[@theresa8372]

The crunch of those peas made my mouth water >.

[@gerorgee]

hey kenji ive always wanted to get into cooking but always put it off but now thats school it over and i have a ton of free time i have a question. Should i buy the ingredients i need for a recipe and only those ingredients or are there some things that i should always have in my kitchen

[@albieatsworld3744]

You should always have a good set of spices!

[@albieatsworld3744]

They don't go bad anyway and you will have to buy them all eventually if yous tart cooking a decent amount!

[@manuelvela6049]

I needed this yesterday. Not even joking.

[@whiskeyjosh]

First, the cupboards and cabinets look great; second, I love the outro! Bit of an eighties, Tron-vibe! Thanks for your videos, this one is simple and great!

[@kjart]

The outro is gold