Cooking new and interesting food is my passion. But it's not always about the recipe. Of course I use recipes, but more importantly, I focus on the cooking techniques that make great food.
I'm not a chef. I'm a dad. I'm a husband...and I have a day job. Over the years, I've taught myself, with cooking shows, books, magazines, and of course RU-vid, how to cook. And I've found that rather than focus on the very specific steps in a very specific recipe, if I focused on how the cook was putting ingredients together, how they figured out when things were cooked enough, etc, I could translate those techniques to new and different recipes - So that truly, No Recipe was Required.
Check out my website at www.noreciperequired.com/
For the my latest and greatest recipe posts follow me at facebook.com/ twitter.com/#!/NoRecipeReqired pinterest.com/norecipereqired/
There is nothing better than using what you have and not let it go to waste. Tastes good, saves money. Just made this according to your recipe with some left over pork. Tastes great. Thank you very much.
Take a look for the new recipe that uses water, the water boils the onions for about 10 minutes and it shaves your time in more than half. I can make great caramalized onions in under an hour now. I believe it's under the Americas Test Kitchen channel...
I enjoyed your video. The steak looks good. I would love to have a question i was mentioned put it back minutes to the oven. May I know the temperature in the oven? Did you put 400 350 or eight 380?
What oil? I don't eat seed oils. Is Avacado or olive oil ok? Smoke point is about 470. Don't forget the Old Bay! Getting excess water out of them important. I get a dish towel and squeeze it out.
Thanks for this video. Very straight forward. Like the way you showed how to get the famous grill marks. Haven't grilled in years, always used some type of smoker, for over 35 yrs.
Why don’t you flip the frying pan a few times instead of using your finger Also I see you strain the Sauce You should keep e few pieces of original mango’ a couple table spoons keep it at the end cut into small cubes and when your done with the sauce add the mango pieces to it It gives it a way better presentation to the sauce and also same tiny pcs or the red pepper for color to the sauce add it in with the mango pcs and you have a beautiful looking sauce instead of a plain Runny Sauce I also used White onions as well gives it a way better taste Other wise your doing great Peace
I spent 30min looking for smt to cook for pork cause i never done it. This is exactly the video i was looking for and it actually turned out pretty great! Thx a lot man!!
Yes there's definitely something great about starting out at riom temperature to cook certain things in water .Corn on the cobb is another excellent example. Thanks
I don't know why I never thought of putting it in a bag before...just had a "duh" moment. I usually just pressed on a cutting board I could curl up & put in the compost. This is MUCH easier! Thanks buddy! Always looking for less mess! Cheers to you from my midnight cooking storm that's about to blow up the kitchen lol. xx
Thanks! Usually I can separate cloves one by one, but sometimes I get a very tightly packed bulb -- and trying to get a fingernail in can actually be painful. 🙂 Looks like a great method. "It's the little things." 🙂
