Why Every Cook should have Creamy Buffalo Sauce in their fridge

[@cameronhetzler5407]

I'm still impressed he can pull all this off and still not get a drop (of anything) on his trademark black shirt. I ain't that brave yet lol

[@moreyos]

I just assumed he has a closet full of the same black shirt

[@piotrbukowski9566]

Maybe he's got many

[@cdnnmoonpie]

If you wear nothing, can't get nothing on your shirt. 😏

[@chrissaiko2626]

Thats not black, that's pretty a black hole to this moment lmao hahaha

[@InnuendoXP]

long arms

[@guydude6112]

You can tell Ethan's a man of the people because he's randomly eating random things that spill out of his pan and food while filming and prepping.

[@shredallday107]

I'm glad I'm not only one who stoked to see that ha I also caught him doing the classic wipe hand on the hip move I do on the daily while cooking.

[@user-me8hc3bs7i]

Only person on KZbin I’ve seen topping things with shredded cheese and save a pinch to toss in mouth to snack on. Literally do it every time I use cheese

[@seanobannon4888]

For those wondering, the bottle is called a FIFO bottle. Same ones used at Subway 👍🏾

[@wendelynyoung8609]

FIFO? First in first out

[@MandaS1986]

@@wendelynyoung8609: LMFAO 😆🤣

[@adrianvramulet]

@@wendelynyoung8609 It actually is officially called first in, first out. Wouldn't expect to see CS terms used in this way, but that's a nice way to popularize them.

[@wendelynyoung8609]

@@adrianvramulet when I saw FIFO my mind went straight to my accounting nightmares😱😡🤦🏾‍♀️

[@calico9046]

@@wendelynyoung8609 we use that process for requests that come in that need to be quoted😑people still cheat the system though

[@JYMBO]

At this point if i put everything Ethan told me i NEEDED in my fridge... i would have no room for actual food LOL

[@insanity4462]

Unless you had a fridge like Kenji Lopez-Alt.

[@A_Balanced_Breakfast]

LMAO for real I have like 13 sauces taking up a quarter of my fridge from various cooking videos I've watched over the last couple weeks. I have like 5 pounds of potatoes from one video and another 4 pounds of frozen chicken thighs from another. And yet I just make a quesadilla or a pork chop with a basic bitch caesar salad just about every night.

[@Jesse-um1pz]

You need another fridge...

[@A_Balanced_Breakfast]

@@Jesse-um1pz no thanks, one is already too big in my tiny-ass apartment.

[@porterc5751]

@@A_Balanced_Breakfast if you ever move into a house you gotta pull the grandma move and get a second fridge in the garage

[@wolzu]

4:54 first time I've seen fresh red onions in this show

[@themagicknightress7132]

Too spicy

[@RolandGarro1]

@@themagicknightress7132Soak them in a bowl of cold water for a few minutes before using. This softens the flavor and gets rid of the bitter taste.

[@OmniversalInsect]

I also salt before washing but I have no idea if that does anything that the water doesn't

[@Sgarnoncunce]

I had to go drink some vinegar after witnessing that

[@Coolbillion]

I had no idea they made them fresh

[@t20sgrunt36]

I do butter and Frank's with a tsp yellow mustard, a tsp of BBQ (for a little sweet & smokiness) and a a tbsp ranch. Also frank's redhot and a zesty italian dressing makes an amazing marinade for grilled wings.

[@Patfettx]

I'd pour Frank's red hot all over my body if it was clothing.

[@gas33z]

@@Patfettx Yea, sometimes you gotta get it all over yourself, like some good gravy

[@AlexBigShid]

I've always used a tbsp of sour cream in mine, along with a small dash of white vinegar and lemon juice, as I kind of like my Buffalo sauce more on the sour side.

[@AD-jw7gf]

Mine came out a little salty as I used Kerry Gold butter which is a little saltier than other butters. Has anyone else found this?

[@t20sgrunt36]

Another great option is Franks, butter, & honey mustard. Close to what some may call a "yankee sauce"

[@pop8796]

This has to be the first time in my cook-tube watching career that I've ever just so happened to have all the stuff in to make something in a video. Would highly recommend the chicken quesidilla it's banging.

[@micahbrill]

I love that you ate the lettuce that fell out of the wrap onto the skillet, and left it in the final version. That’s just real life! But no one on KZbin or social media wants to be human. Appreciate your subtle transparency, realness, and relatability.

[@rdmcrafter9185]

Yo relax he just ate some lettuce

[@357Addict]

Go watch Glenn and Friends. Glenn is very natural and informative. Watching him and his wife Julie are like stopping by a friends house for dinner.

[@angusrae9872]

Douche

[@ikheetjason]

Lol how can u be so pretentious about a guy eating some lettuce that fell from his burger xd

[@joeschratz9360]

I dont know if its just me, but I really appreciate him talking about the calorie difference in the sauce.

[@rehf10]

I'd take those extra 20 calories every day instead of the MSG. I'm a RND, by the way.

[@joeschratz9360]

@@rehf10 I just skip the msg. There is no real valid reason to add it (at least in my book there isn't)

[@brettdomenick]

What’s with all the msg hate? It adds really unique flavor. It’s not any less unhealthy than salt

[@joeschratz9360]

@@brettdomenick Its just unnecessary. It also has an addictive quality and I don't wanna have any help to keep me eating lol.

[@rehf10]

@@brettdomenick it is, actually. MSG, after extensive studies and revisions, has been linked to metabolic disorders, obesity, neural damage and other health conditions, It is also linked to hepatic damage. MSG triggers TNF-a, IL6, increases insulin and glucose tolerance. After years of reading and studying, I've come across enough evidence to say that it is in no way the same as regular salt. Wich is essentially boiled seawater/rock with iodine added. The damage you get by a 5g of salt a day, you get it by eating 1g of MSG a day. So, no, it is not the same.

[@Nawrly17]

As a home chef, I wanted to say how much I love your videos. I've learned a lot & think outside of the box with my ingredients! Tomatoes, crushed tomatoes, tomato paste can be used interchangeably a lot of the time (with added liquid depending on the recipe), especially in curries! Thank you.

[@jennifergeorge7280]

I bought a tray of thighs after watching this and now eat chicken this way every day. I add Worcestershire sauce to my buffalo sauce because of Nick DiGiovanni. It is super good.

[@Faris-Sheikh]

I love that you made a whole video just about a sauce & how to apply it. Not many others do this (Joshua, Babish, Pro Home, etc). Do more of this! Great content.

[@LAD0610]

It’s mainly because they want you to experiment with the sauces yourself!

[@tpn1110]

Highly recommend try mixing coconut milk and sriracha for a Thai inspired version of this!

[@TheEuantf]

Will do! 💗

[@GaryPwner]

I would love to see an "Ultimate guide to salads" video because Ethan always makes such good looking salads but when I think of making them at home, I never can think of a good combination of ingredients

[@supervitz7178]

Dry brining my chicken has changed so much for me! I don't want to cook or eat chicken that hasn't been dry brined anymore. Thanks Ethan.

[@emhooaryou698]

I love videos like this that provide versatile options, easily added to either more involved meals or quicker things like weeknight lunches and dinners. Other examples you've done include the mayo marinade for chicken, the pickled onions, and most "why you should" type videos. Thank you for these!

[@FredericaFazbear]

I wonder what the mixture of pickled onions and Buffalo sauce would be like...

[@Its_Koala]

The flavors make an excellent combo, but they're both very acidic. I used them together in a grilled cheese to balance out the acidity and it turned out really well. Edit: I did a mixture of chopped grilled chicken, bacon, blue cheese, cheddar, monterey jack, cream cheese, pickled onions, reduced buffalo sauce, and garlic powder. I pre made enough filling for about a loaf of bread and made them throughout the week for a quick 15 minute lunch.

[@FredericaFazbear]

@@Its_Koala that’s awesome, I hope to try that combo, thank you!

[@octopus8420]

@@Its_Koala had the same thought right away

[@TheMadvillainy]

@@Its_Koala That’s not a grilled cheese, that’s a melt.

[@Its_Koala]

@@TheMadvillainy It was pretty well dispersed in small bits, and was still mainly cheese. It was most certainly still the texture of a grilled cheese.

[@brycewalburn3926]

I like Adam Ragusea's broiler technique for tandoori chicken, and I feel like using that method with this sauce would be killer for a sandwich.

[@kriscastro]

the warm, slightly wilted lettuce in that quesadilla is absolutely unmatched

[@leslierogers1917]

How fortuitous. I was just thinking about a marinade for Buffalo chicken grilled chicken sandwiches so I could get my chicken marinating for tonight. What timing Ethan....made my planning a lot easier.

[@marcberm]

Why did it take me [today] long to realize those inverted squeeze bottles a-la Subway are totally a thing and that I need them in my kitchen!!!

[@da_leen]

Anything commercial quality will hold up and be super useful in a home kitchen as well :)

[@instantsiv]

@@da_leen That's how the marketers will get you. Once they get wind of this kind of mentality they'll slap "commercial quality" on everything.

[@JefficusMaximus]

Because you've never worked in a kitchen?

[@marcberm]

@@JefficusMaximus Oh hello there, obvious answer! 😂

[@burnhamwallace1744]

I use old Heinz ketchup ketchup bottles that have the dispenser lid not as easy to clean as the subway dispenser bottle but it does the trick when you are in a squeeze.

[@truenorth2653]

Use the buffalo sauce and yogurt to marinade the chicken overnight. It makes it more tender inside and still gets the brown crisp outside. Also, with the quesadilla - try using Rapini/ Broccoli Rabe leaves, or even Red Swiss Chard leaves - Chiffonade. It adds mouth feel and a minerally taste as well as the moisture you want from a lettuce, without becoming mush. Same works with all tacos and Mexican food. Great sub for Cilantro - should that taste like soap to you - as it does for me.

[@TheSlavChef]

I see meat and buffalo sauce I hit like. A like the ASMR "b-rolls" in the intro, neat!!!

[@HebrewTaija]

you know what else is better than an overpaid memelord catering to thirsty female zoomers with expensive, overengineered dishes, terrible overdone jokes, and ass-slaps? Ethan's c-roll.

[@TheSlavChef]

@@HebrewTaija hahahahhaa, i totally agree on that. :D I always wonder how Josh overengineers everything.

[@jennifergeorge7280]

@@HebrewTaija hahaha

[@JG-wg2iv]

Ethan shaking that bottle at the beginning made me feel things 👀

[@deltagodangel]

He...he knew what he was doing

[@MBaldelli]

As the proverb goes, "the best-laid plans of mice and men oft go astray." Amusing how the shake up for the buffalo sauce in the condiment bottle went all Julia Child -- once again -- ending up all over the place. Makes me feel better that I'm not the only homo sapien to do that sort of thing in the kitchen.

[@liamtaylor9806]

@@MBaldelli 🤔

[@Roderickdl]

I know right 😏

[@k4nd17r33]

@@MBaldelli a man of poetry I see

[@souravdey1227]

I think you are the only person I saw, who scrapes the bowls with a silicon spatula after pouring the contents out. Till now I haven't seen anyone do that and it irks me to think that people don't do that. I come from India, where ac signifucant portion of the population still don't get food everyday. And it always pains my heart to see the rich western cooks wasting food just to make it look good on KZbin. Thanks for doing it and love from India. I mean it with all my heart. I became a member the moment I saw that. God bless you and request everybody to not waste food. We are the lucky privileged, we should realize that.

[@cmccarrick10]

You're the best food channel on KZbin, by far! Everything you make is actually doable for the home cook, and you don't need crazy ingredients!

[@Jonathan_Hitchcock]

That quesadilla looks insanely good! I’m definitely making this 🤤

[@squelchedotter]

I'm kind of running out of fridge space with all of these things I need to have in there! Oh and all of the foods I need to know how to make...

[@gelozyg1732]

You are my favorite cook and youtuber in the world So easy to understand, makes things less expensive than its supposed to be and made me learn that I should read more about food, cooking and what makes what taste better and how.

[@Ajoi14]

I made buffalo chicken sandwich a week ago, and I used this recipe for it. It turned out great!!! And I really liked using a little bit of yoghurt rather than going all butter. Thanks Ethan!

[@showersmoker]

I am definitely going to have to try this with the yogurt. I’m a big fan of adding in a clove or 2 of minced garlic while melting the butter

[@t20sgrunt36]

Recipe Idea: Toasted Raviolis from St. Louis. Fresh breading, double breaded, and deep fried meat raviolis served with a sweet marinara for dipping. They are amazing! Esp with homemade breading- stale bread ground up with grated parmesean (cheap green container) and some seasoning. Covers fresh pasta, raviolis, breading, frying, and marinas sauce.

[@juicebythedeuce8056]

ethan i blacked out on a boat over the weekend and in the same exact bottle they had a creamy buffalo sauce. It’s one of the few things I remember, i put it on pasta and dead god it slapped.

[@Ryan_Perrin]

So glad you make it clear that Buffalo sauce has butter in it. Some people refer to any hot sauce as "Buffalo" sauce and that just ain't right

[@alexnoman1498]

Ah, yes, the professional kitchen sauce bottle. I filled these thousands of times during my studies (prep cook side job). They're not for shaking, though xD Designed to be cleaned and the inside's so slippery, nothing remains when squeezed empty!

[@weston.weston]

Ethan: it is so fascinating that you are mostly self taught. Your content is comparable to tutorials created by experts with formal culinary training. I learn so much from your content, so glad you're here.

[@tuckerjepsen7630]

The salads you make look amazing, can you do a video in the future about dressings/salad combos? I'm getting sick of my romaine-red onion-lemon-olive oil salads. I've also tried to make a mustard dressing that has failed utterly, so any guidance is appreciated.

[@garrettallman3832]

I fucking love this channel please never stop making these videos Ethan

[@Zoltri]

I haven't made this sauce in particular, but something I picked up from a restaurant I worked at in the past they made a Mayo/Siracha that they used as a creamy hot sauce, and I fell in love with it. I ended up changing it up a bit from the two ingredient version and adding some Salt and Pepper, Oregano and Garlic, but I loved that a super tasty and flavorful sauce could be made on the fly in under 30 seconds for a meal. I found it paired well with anything bread based and worked amazingly for something like a breakfast burrito. I'm sure with the extra effort Ethan's buffalo version would be amazing though!

[@purleybaker]

My girl just crowned this sauce better than the sauce at what is generally considered the best wing place where I live. And it's in the fancy bottle. Thank you.

[@NoNameNinjaa]

THE LINK FOR THE BOTTLE YES, THANK YOU

[@williambenn4857]

I have really been enjoying your content. Installed a new kitchen faucet yesterday, inspired by your content. Thanks.

[@btkocc]

You've been kicking it out the park with these intros my man, keep it up. Love watching your videos and your approach to food, I already know this'll be great, you don't miss. Love it!

[@Clogmonger]

That bottle shake is the reason I clicked.

[@alejandroblancosardina5895]

Man!! I made this with Valentina Sauce and from now it will be a staple on my fridge. Thank you very much!!!

[@souw135]

You know you are a true chef when you use msg, need more of that king of flavor

[@CBurlingame]

I made this today and it's better than I expected and I knew it'd be good.

[@Veronica-bc6pp]

Couldn’t agree more!! Love the flavor and it also has vinegar which is alkalizing

[@feudal6416]

videos are very underrated.. keeping its doubling in views within this week gj man

[@staceye2851]

I used room temp unsalted butter and mine separated while over med-low heat. I'm thinking the same setting but cold unsalted butter next time. And perhaps instead of my yogurt (it's too runny for some reason), I'll try full fat sour cream. I really like the tang of sour cream. Will report back. Oh, and I heated up some sliced smoked pork loin with 4 teaspoons of this sauce over it, and placed it over the pico de gallo I made last night using the cherry toms I smoked at the same time. I mean... Heaven on Earth does exist!

[@ashleyallen420]

It's a really nice touch in canned basil tomato soup!

[@mainmanmooky8820]

I have a Sriracha aioli and it works so well in so many things

[@newtonscradle6589]

Ethan this has become my go to cooking channel. Looking forward to seeing you hit the million subscribers soon

[@gaurinathsubash155]

Didn’t use yogurt and used Mayo like you said… also didn’t use msg and the quesadilla was so fire my family loved it!

[@kaetmcgee5258]

Native buffalonian here - nice Ethan! I use your Detroit style pizza dough all the time too bc it’s a typical style in buff as well

[@chase4710]

i made those crispy grilled sandwiches and it is the best thing I've ever had thanks man

[@xm41907]

I'm curious if this basic arrangement might work with something more savory than spicy. Switch out the hot sauce for something like Worcestershire or even a general bbq sauce. I'm going to have to give that a try.

[@RexTenomous]

ooh, that's intruguing. How'd it work out?

[@mrDingleberry44]

I'm a bit skeptical of the salad with the buffalo sauce. Maybe this is just my bias, as I'm not a Kale fan. But the other two dishes look fantastic. I'll try both real soon. I'm looking forward to those two.

[@MrBiteme39]

Loving that crispy skin instead of frying for the texture Great hack to save on carbs and fats Plus chicken skin is delicious when crispy and salty and spicy

[@jokerlaughsfirst8776]

We are getting to a wonderful point in content creation. So I will totally make this sauce. I like creamy buffalo and won't mind having it on hand. But I knew 100% that there would be a link in the description for the squeezy bottle. Was not wrong. Thanks for the vid man.

[@iamfiefo]

Saw the thumbnail. Half expected Uncle Roger to come out with a bag of MSG and say "instant flaaaaavor"

[@Scurvebeard]

What is this, a crossover episode?

[@kendallcuddles]

How does everyone know this guy but me?

[@florencelanlenou7278]

Great job! You have teach me something I always wanted to make. Thank you so much for sharing your talent with us. God bless you.

[@crystalclearchaos5387]

I might mix this sauce with my red /dry rose wine glaze recipe to make a creamy buffalo red /dry rose wine glaze

[@ddsmitty1]

i want to meet the person who has everything in their kitchen that these cooking videos tells you that you need to have in your kitchen. just a fridge full of pickled onions, stock, various sauces and nutmeg.

[@Putrid_Filth]

I have a 4 shelf spice cupboard and always have sauces and pickled things in the fridge. Never know when you'll want to have something on hand.

[@nathanielchance9751]

How have I never heard of someone using yogurt for creamy hot sauce?!?

[@Pontif11]

That description also covers curry

[@techman5852]

Not sure, it’s really common...

[@pretendufcguy6025]

Most people who work out and do fitness switch yogurt out for alot of things to lower fat content but as a fat man I enjoy the mayo

[@laflame6031]

I usually get this bag of frozen precooked mesquite chicken breasts from Sam’s club and dip it in spicy ketchup or mustard, but I definitely gotta try it with this sauce. I like the versatility of the sauce too, never thought of using a Buffalo sauce on a salad. Great video!

[@incrediblePsychoheaD]

thanks for sharing. we simply dont have this sort of sauce in europe, so its quite awesome to see how its made.

[@elijahkelley7616]

I just made that quesadilla tonight. Probably one of the best quesadillas I've ever had. Thanks, Ethan.

[@Gizgirl70]

Pro Home Cooks brought me here, and I am very grateful.

[@bethy7346]

I made tandoori cauliflower for dinner, and thought "huh, I could make buffalo cauliflower the same way", and then this video shows up in my feed. Looks great

[@xReDxTuRtLeZx]

nice, i always buy creamy buffalo sauce, but its always got either a weird taste or too much heat, didnt know it was this simple. looking forward to making it later today thanks!

[@immanuelarriaga4995]

Just made this and it is completely and utterly insane. Only thing is I autopilot'ed and did it with equal parts butter and buffalo sauce, so I used a little less yogurt. But even that little bit make the sauce heavenly 🤤

[@RainbowGangsta88]

Your best video. A simple improvement to our quality of life.

[@TeBeLiX]

I been watching u couples weeks now! amazing videos and really enjoyable to watch:) greetings from finland! :) much love

[@fortune6858]

Honestly variants of buffalo sauce are always great. I practically worship honey buffalo sauce

[@chaylemcfaull89]

Blue cheese or ranch instead of yogurt and this looks delicious. Thank you!

[@Historical_Jalapeno]

Made the salad but with shredded cheese and kettle chips instead of tortilla strips. Delicious and will totally make again

[@royrodriguez4779]

Mannn... like cooking with a cheat code!! You’re killing it! 🤤

[@1MoreAsian]

You linked where you got the squeeze bottle. You truly are the best.

[@melyee5138]

Ethan. Amazing!!! It is so tasty and so simple. Thanks for the recipe!

[@jujubee7351]

The squeeze bottle is on Amazon by FIFO

[@Diepandadie]

Your videos are so awesome! Thank you so much for creating wonderful content. I love watching your ideas and recipes.

[@youwaisef]

Damn, Ethan's food ideas are legit. My mouth is watering like crazy...

[@staceye2851]

I have been meaning to share what I do with my Buffalo sauce. I add it to my refried beans. It makes them way more interesting and tasty. Also, I feel like the problem with the butter separating might be due to the temperature before it hits the pan. I tried room temp but I had better results with it cold. I might try it again frozen. Just a thought.

[@Mangaluvr247]

60 g butter, melted 120 g hot sauce 60 g plain yogurt (nonfat or full fat) Fresh ground black pepper Garlic powder Lemon zest Pinch of MSG

[@SamBrickell]

I'm telling you man, turn the quality of the video up to *4K* in the settings and his mustache pixelates during the entire video. Glorious.

[@Chocoholic1337]

I'm curious: did you notice a big difference between marinating the chicken and using it as a dipping sauce? (More intense flavor?)

[@mirrorsandmirages]

Had the same question! Wonder how turning that marinated chicken into a sandwich and adding more sauce on top would taste.....

[@BigHenFor]

Marinating that chicken would just be the bomb. It would tenderise the meat as well because of the vinegar and lactic acid.

[@skutche]

I think the main difference was he was able to crisp the chicken skin in the non-marinade version. Almost like a giant hot wing.

[@jayre872]

I love how you keep track of calorie count, that’s what I do🙃. Definitely going to try ur recipes (subscribed) 👍

[@kinngrimm]

Marinating i thought would not just be coating and then frying, but giving the marinade time to work its way into the mead.

[@katl8825]

My school made buffalo sauce with margarine. What an upgrade this will be!

[@Stu-Bo]

So glad I stumbled across this! Definitely being saved to my cooking instructional play list!

[@DeviantmindOG]

Love your videos, they are always inspiring!

[@georgetopuzov4023]

Hi Ethan, any suggestions for a hot sauce? They're a bit risky from most stores in the UK and was wondering if you have any specific suggestions (from Amazon possibly or anything worth importing). Another fantastic video by the way 👍

[@CHuber-ct9np]

my 2 favourite words on this channel: "lower" and "calories".

[@BarnyWaterg8]

Oooo that salad looks phenomenal

[@domche5208]

marinated some chicken with this. Came out great . Definitely gonna make more. Only issue I found that the sauce solidified in the fridge. But the taste was good enough for me to still make this again

[@mizan689]

60g butter 120g hot sauce Once cooled at yoghurt 60g Black pepper Lemon zest

[@flakycroissant9349]

I have to add this to my collection of sauces from your channel, right now I have that homemade Chick Fil A sauce from your grilled chicken sandwich recipe in the fridge as well as your fermented hot sauce

[@quark31]

Ethan, how about using clarified butter or ghee instead of melting the butter? Butter on melting for so long turns to ghee. Besides it could make the sauce lactose free (assuming yoghurt being lactic acid instead of lactose)?

[@TOAOM123]

I love using sla for the vegies on the sammich So delicious