Great job! I mean if using a recipe or an idea is stealing then what would people eat... raw food? We didn't event the wheel but we can turn the wheel where we want it to go. I collect a lot of recipes that I will make into something else and put my own interpretation into making a dish.
Three things I would add: (1) The brand of pasta is important. Cheaper brands, even some pricey brands, lower costs by extruding the pasta through silicone, creating a smooth surface that doesn't adhere well to the sauce, and dry pasta quickly under very high heat, which damages texture and taste -- the tell-tale sign is badly-made pasta is a deep yellow color instead of near-white. Badly made brands include some Italian mass-producers too like Barilla. Also, use Kosher salt or sea salt as table salt includes iodine that stops salt from clumping but can add a chemical taste. (2) The amount of water used depends on the sauce being made. Some sauces need a lot of starch, like aglio e olio, where very starchy pasta water emulsifies a sauce that is mainly extra virgin olive oil. For that application, it's best to use very little water and to start cooking he pasta -- traditionally spaghetti -- in cold water. For other sauces, use either four or two quarts of water per package of pasta. Using less water does NOT result in pasta sticking if you start with a quality, dried pasta, and I say that as someone who has tested varied levels of water. Stirring it once near the beginning is sufficient to stop sticking. Here's a great instructional video by America's Test Kitchen based on actual testing: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IANwP8_hwEk.html (3) It's usually better to remove the cooked pasta a minute or two BEFORE it is al dente so that it can finish cooking in the sauce and added pasta water -- doing so helps the pasta absorb sauce more effectively so that the flavors of the sauce and pasta marry.
Nice! I want to see this Crab Pasta Salad! We are making Crab Rangoon Dip with Fried wontons as our appetizer tonight! Lynn Bday dinner, main course is Honey Soy Glazed Chicken, streamed white rice and grilled Bok Choy.
I have never heard of Corn Cob Jelly, but man that looks great! I am really curious on the flavor of this and will defiantly will be making this! I am back now from the Competition.
Welcome back! Yes you should try this, especially since this is corn harvest season. Get fresh corn from a farmers market and your life will never be the same. Thank you for watching.
Thank you for watching. However, this jelly DOES NOT contain any HFCS, none. HFCS is a manufactured product derived directly from cornstarch (not fresh corn). There are three steps to making HFCS: 1. Cornstarch is treated with alpha-amylase enzymes, which break down the long chains of molecules into shorter chains of sugars called polysaccharides. 2. The resulting mixture is then treated with D-xylose isomerase enzymes, which convert some of the glucose into fructose. This step is responsible for the high fructose content in HFCS. 3. This mixture is then separated and purified to remove impurities and achieve the desired fructose concentration. Since Corn Cob Jelly contains no HFCS it can be enjoyed in moderation. Additionally, if granulated sugar presents a health issue (diabetes, et. al.) then allulose (a rare, naturally occurring sugar found in figs, raisins, wheat, maple syrup and molasses) can be substituted. To find out more about allulose please check out the link below. health.clevelandclinic.org/what-is-allulose
Yep. Chef is right. There is a big difference between high fructose corn syrup and the "jellied corn syrup" he demonstrates here. There is indeed no HFCS added, but I think more to the point, this recipe does not convert the corn syrup into HFCS. Anyway, thanks for the explanation above, chef. And I would encourage people to research the foods that they choose to indulge or not indulge in. Health scare blurbs tend to be incomplete in their explanations.
@@ChefLanceCooks Thank you for the edification, Chef. Now I can try this recipe without any reservation this fall following harvest. Keep up the great work! Respectfully, BP
Mr. Bruno - good to hear from you! Personally, I wouldn’t use an artificial sweetener. However, there is a ‘new’ sugar out there called allulose that is helping people make their sweets and eat them too. Here’s a link about it. health.clevelandclinic.org/what-is-allulose Thank you for watching!
I really love the idea of this video, very creative and inspires me to use what I have and cut food waste. Chef Brian’s Mexican stir-fry looks amazing!
Great video, loved the editing. I am going to have to meet that Brian guy. lol So, my mother and aunt watched this together and didn't even leave a comment... Someone is getting a phone call.
Great video, guys! when using a low acid fruit, adding anhydrous citric acid can compensate for the lessened denaturing power. ALSO this opens up the ability to use marinades, such as leche de tigre, with no specific fruit flavors! it works very well when doing shrimp with smoked peppers, where you need the protein denaturing, but the shrimp will be part of a larger dish.
That is a nice trick! I have a vacuum sealer, but this is great for when you forget it, or you are a place that doesn't have one. Just gonna keep this in the back of my mind!
