I'm Ethan, it's my philosophy that once you learn the how AND why behind cooking, you become a much better cook. Why is salt the most important seasoning for cooking? How is gluten actually developed in bread making? Why does a smash burger generate more flavor compounds through browning than a grilled burger? Once I learn, I want to share that information with you, so we can all become better cooks together.
That was awesome! Great video! Please make another one touching the points that were not spoken in this one like decaf or different ways to brew. Thank you!
I feel like this food science is directly related to my so-so cheese fondue. I follow the method & use the exact same ingredients my Swedish friend gave me and I love the result, but my family that doesn’t enjoy the taste of white wine doesn’t like the little bit of separated liquid that absorbs into the bread before the cheese coats it (it’s always very creamy with just a little bit of liquid that won’t incorporate). Maybe the Swedes are better at controlling temperature than I am so that this separation doesn’t happen? Hey! Maybe do a cheese fondue episode? I bet that would be easy for you to master after doing all this research 💜
One of my favorite pasta sauces is similar to this spinach sauce: 1. Blanche Spinach 2. Put spinach (about 1lb) in food processor and mince it together with salt, pepper and a punch of nutmeg 3. Make a mix of 1tbsp starch and 200ml heavy cream, add minced spinach, and bring to a simmer 4. Add crumbled feta cheese (4 to 6 oz) and continue to simmer for 5 mins until the feta cheese starts melting. 5. Serve on Farfalle noodles, garnish with some feta sprinkles Hmmmmmmm :P (makes about 4 to 6 portions)
This salad is amazing, I made it today and apart from the fact that I made wayyy to much Orzo it is amazing. I even forgot the brussel sprouts and it was still nice and fresh, next time I will add them to make it even healthier and more delicious. Since I made too much I decided to mealprep a bit, I just mixed the remaining Orzo, onions and beans and put it in a tupperware, then I only need to chop tomatoes, Sprouts and Feta and make the Vinaigrette to make a filling meal.
IMO buying based on roast type is absolutely still relevant. There are lot of characteristics that are naturally native to light and dark roast coffee - such as acidity, fruitiness and chocolate and caramel respectively. It is true you can get these attributes in different roasts, but generally, it works a lot like this. What you say about roast being different such as one light in a roaster being different to a light roast in a supermarket is true. However, if you only buy from specialty coffee roasters you are almost guaranteed to get a way more consistent roast level. It's a very easy and convenient way to purchase coffee without spending a lot of time thinking about it. I myself prefer light to light medium roast coffees for it's fruity and light flavour. I make a V60 every morning. There are occasional medium-dark roasts that are fruity, but, are generally much stronger. If you buy from a good shop, trust the roast process to tell you a bit about your coffee! Of course, I still look at the notes section to give me a better idea, roast doesn't say everything. But I know for a fact, I can rarely go wrong with a light roast coffee that has hints of fruits but I have been disappointed with a dark roast coffee with hints of fruits!
Mac sauce is wrong and that is what makes a Big Mac. Should be mostly mayo, small amount of ketchup and a small amount of relish or just use thousand island dressing. I'm thinking MacDonalds probably adds a bit of sugar too.
So you're comparing various kinds of exceptionally toxic and carcinogenic poisons to see which one is the best You shouldn't even touch that stuff without gloves on let alone eat it
The Chinese govt and cCULTURE during Maos time and succeeding govts practiced something like this selective euthanasia , GIRL BABIES WERE ABORTED, today unmarried Chinese Men OUTNUMBER Women.
I did not watch the video as in truth i am not really interested in this guys opinion. The only thing that matters is that in italy they have an extreme passion for tomatoes. Agribuisness is only interested in profit. The way that food is manipulated these days is without doubt above this guys head so generic brands have an unseen cost that is horrific to contemplate. Ultimately you have to grow your own san marzano to appreciate the reason why they are the right tomato but i doubt this guy considers that possibilty. The reason for the cynicism is simple. If you really cared about what you eat then grow it yourself. If not buy from a trusted producer. If you cant do that then buy on price and you get what you get. And thats the truth of every product you will ever buy so i dont need to watch the video.
This is such a great primer for those new to cooking delicious food for nutrition. I'm a huge believer in eating for the right reasons, the first and foremost of which is always nourishment to keep you alive. (Eating for weight loss has been a primary goal of mine before, and let me tell you, when I prioritize that instead of simply eating for the sake of keeping myself alive and well, my eating habits get dangerously close to, or even into, eating disorder territory. It's awful and leads to much more work for myself in the long run.) Thanks for the practical guide and genuinely healthy methods!
