Hi everyone, my name is Justin and this is my channel. I am just a regular person who is very passionate about cooking, food science, food history and regional cuisines. I attended Culinary School once upon a time in life, and also spent 5 years working in the industry in various restaurants. While I realized eventually that particular lifestyle wasn't for me, my enthusiasm for learning more and more never went away. I've started this channel to hopefully engage with others who have similar interests. I greatly appreciate all of you who take the time to view my videos and subscribe to my channel. I'm genuinely trying to get better and better with each video, and I hope you enjoy my channel. *spammers will be deleted, blocked and banned immediately. No warnings will be issued. If you're going to comment with something like "seo score", "grow your channel", "proper strategy to reach your audience" or any other spam, you will be removed. I am not interested in your scam
Thank you for the kind words, and I am certainly happy that the channel is finding people that enjoy what I am doing. I am still somewhat new to it, and trying to make the videos look better every time. I hope you stick around, I have a lot planned for this channel. A lot of topics to cover
So the stages are White, Blonde, and Brown. Some people say there are a few stops in between. For Bechamel, white roux is used and is only cooked for a minute or 2. I made blonde roux for the veloute, so that cooks for a few minutes and is a shade or 2 darker. Hey thanks for the view and feedback. I hope you stick around on the channel. I am still new to this and I have a lot planned for this channel. I have a similar video coming out next weekend on the topic of Ice Cream
The only thing about Key Limes is that they are really small and kind of a pain to juice and zest compared to larger ones, but you can tell the difference in the taste. I am able to find key limes at the farmers market rarely, so that's when I am being divinely inspired to make this pie 😇😇😇
Ya they're hard to come by, and even nearly impossible in some areas. It is truly one of the easiest pies to make though. The lime juice partially sets the egg yolks so very little cooking is required. so many people overcook these things.
In joes voice: “That ain’t how you make spaghetti I mud wrestled 4 gorillas in Italy when I was 12 years old and that’s where I learned to make authentic spaghetti”
I completely agree with you on the subject of the tomato skins/pectin. I think the pectin makes a noticeable difference and for the better. I think this dish is a classic example of simplicity really making the small details shine.
Definitely, this is about letting the quality of ripe local tomatoes shine, and this isn't one of the recipes that cooks for a long time. Preserving the fresh tomato flavor is ideal for this one. I did forget to mention the orange color is normal because the blender incorporates air. I would imagine some people will wonder about that.
Well i greatly appreciate the view, feedback and support. And cheers from Kansas City. I am trying to do something a bit different on here, and I am glad to see people are appreciating it
It doesn't have to be, but the formula for roux is 50/50 fat to flour. so technically if someone is being a stickler on it then clarified would be correct as whole butter contains water and milk solids. In hollandaise sauce, they can both be used. but clarified butter is the answer that was in the culinary textbooks and that was what was expected on the tests. But that ends up being very thick and hard to whisk, so you have to end up having to add water to get it to the right consistency. Thanks for the question and foodback too, I greatly appreciate it and hope i answered what you were looking for
I always appreciate it when people put nutritional info in with the recipes, even if they are ballpark. Also, I find the shade you throw at the metric monkeys pretty amusing. Have you taken any inspiration from Internet Shaquille? He's another rare breed that really focuses on cutting out the bullshit for a really great noise to signal ratio.
I am not familiar with that channel, sounds like it is something I need to check out though. I do have a handful of food youtubers I keep up with, but obviously there are a ton of them. I find myself going down random rabbit holes about retro video games and shit like that. I do appreciate people noticing that I want to be the antithesis of annoying youtubers. Anyway, thanks as always for the support, view and feedback. I've got spaghetti pomodoro next with home grown tomatoes, easy recipe and really good
New Zealand here, and I get 3 or 4 kg of chicken skin from butcher, cook it in the wok, drain off the fat and use it for a lot of our cooking.. The solid stuff that settles out is used in soup.. Don't waste any of it. Freeze in container and it lasts longer.. Cheers...Go well THERE...
Cheers to you as well. Really cool to see my videos getting views all around the world. I usually peel the chicken skin off when making chicken stock and cook that down. Then put them into those small containers. I hadn't thought of checking the butcher for it, but I would imagine they have some here. It's good stuff for sure, frying potatoes is really good that way. Anyway, I greatly appreciate you taking the time to view and comment. I hope you stick around for future videos, I've got a lot planned for this channel.
I am working on putting together some easier recipe ideas for videos. Not only are they more viewer friendly, they're easier for me to make into videos lol
I am glad you enjoyed that little twist. I think it's disrespectful to viewers to string them along to get view time. And you have a million recipes on your site I need to try out.
I guess I am not too familiar with Jewish diets or restrictions they have. But if this is something people of certain beliefs and practices would enjoy, I am glad to contribute something to that. I used it for the flavor that it contributes, butter of course is great but chicken fat brings it to an other level
Hey thanks for the view and sub. I am very happy you found the channel and find it useful and helpful. I will continue to try to improve every video and make the best food I can for my viewers. Anyway, glad to have you and welcome aboard
I really like the idea of using chicken fat, especially in the roux. This looks pretty darn good. My mom made chicken and dumplings similarly. Any chicken dish like this, she also flavored with sage and thyme. Her dumplings were more biscuit-like and had harder tops. She could flavor chicken like no one's business. This is a solid recipe!
Thank you so much for the kind words, I am so happy to make a video that people enjoy and find useful. I like to use chicken fat for a lot of poultry dishes. For example when people stuff herb butters under the skin to baste during roasting, use chicken fat instead. I will also use it for my chicken pot pie filling too which is just about the same as this soup base. Butter is always great in these dishes, but chicken fat sets it over the top
I rotate that out with a taco one. i only have those two at this point, I want to get more of them. I am glad you found the channel and hope you find it entertaining and useful
I always appreciate people who put the good shit at the beginning. It happens so rarely, but I try to reward that behavior by playing it through to the end no matter what. and commenting and liking, even if I don't have anything to say.
I can't stand when people do that shit, they intentionally drag ass and delay and delay. It is very shady, so I wanted to sort of take a shot at them. It is also a guaranteed way to get me to not sub a channel. I appreciate that you see my intention and purpose with this channel, so happy to have a supporter like yourself
I always appreciate the feedback from someone who knows how hard it is to organize and put this stuff together. I have so much more I want to cover in future videos
Well I am glad you found the channel, I hope you find it useful and helpful. I certainly hope I grow much larger than 500 subs, but it takes time. Thank you for your viewership, and feedback. It means a lot, and welcome aboard
well that is really cool to reach people across the pond. Thanks for the feedback, I am glad you're enjoying it. I love to see comments like this. So welcome aboard!!
I'm piggy backing off of your comment since I don't have the option to make my own for some reason... A roast is any beef/pork that is over roughly 2" thick. Anything less than that is a steak.
well that is certainly good to have that roast reference, I was not aware of that but it make sense. I am unsure what youtube is doing to your commenting, that does bother me though because I want everyone to be able to give their feedback and thoughts.
For me, this might be the most helpful video you've made so far. I've always avoided french cuisine/mother sauces, etc, because it has always come off as stuffy, overly complicated and inaccessible. The is the most newbie-friendly and accessible take on the subject i think i've seen on YT so far. So good job and thanks!
I am glad I was able to put the video together that gave a good explanation of the mother sauces. That is the whole point of this channel, I saw things left out in other channels before I started this channel. And they know a lot of this stuff, I see it like they're giving me a layup. And I am gonna take it. I intend on covering every topic in this way. I am going to start working on the topic of Ice Cream here soon and I should have that one out sometime this summer
What a dumb fucking place to fight whatever battle it is you're on about. My guy is cooking, not trying take a stand against the inevitable result of unrelated capitalism. Which you most certainly contribute to, making the comment even more of a waste of space.
I honestly didn't even notice the brand, it was more about pointing out lesser expensive ingredients. I agree that Tyson sucks, and I certainly wish our food supply wasn't completely controlled by monopolistic ultra capitalist cartels. I appreciate the feedback and the click you gave to my video anyway though. I do hope you give the channel a chance in spite of this. The channel is an educational channel, and I try to give very thorough details and explanations with everything I do. I also include history and science segments. I think you might still find something here you will enjoy. I am genuinely trying to make the best and most informative videos I can, and I am getting better and better at this video making thing. Anyway, I still appreciate the feedback.
Here is a tip/variation on this. I don't know who did it first in my family, but I use Matzoh Meal instead of bread crumbs. It's not as heavy of a breading and I think it makes the whole thing better. You should try it sometime.
It is a solid recipe, and the tomato sauce is the same one used in the spaghetti meatball recipe from a few months back. its very versatile, it makes a great pizza sauce too
Well I appreciate your viewership and glad you're finding the information useful. I've been studying food and experimenting with food for a very long time, a lot of trial and a ton of errors have taken place prior to these videos reaching the youtube galaxy
Hi! Im the guy who was wearing the red chef jacket , cleaning the deli hot case at the Chopper. I've checked out a few of your videos now. Great stuff! Tim
Hey I appreciate the viewership, I hope you find it helpful and practical. I am just trying to get a little better with every video and make them as thorough and as detailed as possible
I thought it turned out ok, I've been making Risotto for a very long time. I don't really know what to say here. I hope that you still give the channel a chance even if you think that particular recipe wasn't to your preference.
Maybe for Halloween I wouldn't mind making a turdscuit. LOL that was hilarious. But seriously, this looks simply enough that I can do this. I love your videos. Keep them coming.
I am really happy to hear you're enjoying these. I will get caught up on yours in the next few days, I am interested in seeing your various interviews and how they evolve the more you do them. This week I am working on putting together a few shorts, I haven't done those yet. And I will have a regular video on Chicken Parmesan up next. So I am working on getting those all ready.
Yes and No, I do try to keep some topics in mind that I think will get clicks which is why I've done some grilling/bbq videos lately. A lot of that depends on weather too with outside recipes. I was going to film this one a few weeks back, but it was rainy that day. So i did Spinach Artichoke Dip instead
Doe's the air dry method also work if I want to just grill a regular steak? Every time I grill a steak it is always dry and chewy, even if I buy a decent cut of meat.
I usually do it with my steaks. It works well with chickens and turkeys too to dry the skin and help crisp it up. Without seeing what you're doing, it's hard to tell why your steaks are dry and chewy. Overcooking, and using thinner steaks is what comes to mind. Thicker steaks have a much greater margin for error for sure
I've never made a tomahawk ribeye, but when I cook a porterhouse or regular ribeye, I like to use cast iron get it really hot and get a good crust on each side...usually 4-5 mins each side...more depending on how thick. I might try the oven method next time, but that looks like it would be really good for thick cuts.
Cooking in 2 stages is definitely the way to go with thicker steaks. Direct high heat throughout the process will result in a larger section being well done. I would flip the steak more often though, you want the heat to continually stay evenly diffused throughout the steak. If you flip it once, side 2 is much warmer than side 1 when you go to sear it. so it wont be evenly cooked
that's a good question that I didn't address as well as I could have. I sort of did in the video just prior to that, but the idea is that different stock preparations have different purposes. For example, brown stocks as you mention have the purpose for demi glace and darker sauces. As where white stocks and simple stocks have the purpose in white sauces, veloute sauces, cream soups, and things like that. I think there are a lot of youtubers out there that introduce stocks as basic general purpose stocks, and I would like to provide a distinction and different purposes with each type of preparation. I hope that all makes sense and let me know if you have any more questions on the topic. I am here to help out for sure, thanks for the view and feedback too, I hope you still found something in the video helpful
