@@jonak.loves.u club soda is a great wet for tempura and makes one of my other favorites. It works much better with wheat flour than rice flour, and the batter itself only lasts until it goes flat which isn’t that long. But an incredible tempura. Will likely make an appearance in a future video Love this question, thank you!
@@devinhgaffney Thanks. I always just boil corn so it''s a new method for me. BTW don't get discouraged by the number of views. They'll grow. Brian Lagerstrom or Joshua Weissman didn't just wake up one day with millions of subscribers :) It takes time (and effort).
@@devinhgaffney I might go with shredded cabbage, carrots, corn, and scallions. You may cook it deep fried and eat while it still hot, otherwise it’ll get soggy by the oil
Just found you on my feed, good, quality and just long enough videos. Looks very tasty, will try a few recipes. Also subscribed- hope your channel grows strength to strength
Can someone please tell me where is this “next level” that everyone is constantly taking things to? It’s the single most irritating turn of phrase I’ve ever heard, because it means absolutely nothing whilst promising the earth, and I would genuinely be so happy if everyone would just stop overusing it in the way that they do…
Although, sometimes things really just are "next level" to some people, even if you don't agree. It's okay to disagree but you sound hungry, you should eat a snack.
I cannot believe the potatoes were readily cooked after only 1 minute! We should cook them always through because raw potatoes contain Solanine, a poison, which you get rid of by cooking them through
make sure to follow the second part of the instructions as well. what's important is you leave it in the hot water until it’s fully cooled down. The burner is off, but the potatoes are still cooking. In reality the batch here took close to 30 minutes
@@devinhgaffney Thanks for your answer. That ist very kind. But isn't it better to lift the potatoes out of the water after 15 minutes, instead of letting them being leached out for so long? You will surely know that part of the proteins and vitamins, and all the minerals too are soluable ...
@@martinamanecke3622 the goal is have the potatoes be fully tender and cooked wthout falling apart. This specific technique is an old one and it works well but the exact timing will depend on the volume of your pot
Wow! These salads look delicious. It’s going to be near 100F today and I definitely need something cool for meals. I’ve just added a bunch of items to my grocery list! Thanks so much.
I am not saying this to be mean, at all. Simply answering from one persons point of view in case he wants constructive criticism and since you asked…….His sing song, valley girl accent is hard to listen to. The shortness of the video, the video quality, and the information are all excellent. I am struggling with the accent, tbh.
I’m so glad I found this. I’ve been looking for some new cooking channels to follow and the subjects of your videos feel a lot more unique compared to other bigger channels. Looking forward to your career here, keep up the good work and best of luck to you brother!
Congratulations on 1K subscribers. Your videos are great - far beyond anything I've come to expect from a channel of this size. I won't be surprised when your channel finally explodes in popularity, and it'll be well deserved!
Congratulations for getting a thousand subscribers 🥳🎉👏 I always love watching your videos! You’ll get millions of subscribers in no time! That's such an awesome sandwich! It looks so delicious!❤️
The vietnamese pickled daikon and carrot is actually easy to make and will keep in the fridge for weeks. It's just 1:1:1 ratio of water, white distilled vinegar, and sugar.
@@devinhgaffney Also if you can find it, the mexican bolillo rolls are closer to the vietnamese baguette than the french baguette. Thin cripsy crust with a fluffy and slightly chewier inside. I know groceries like Safeway, Albertsons, and Lucky would usually have them.
Your videos always make me very excited with your beautifully shot videos and engaging learning experience! And hungry!😋 Congratulations on 1k followers! 🥳
With the quality of your vids and the inventive way you have around food, I'm still shocked you're still "only" on 1K subs. I hope you do get discovered by more people in the future because what you do is deserving to be seen.
Thoughts on adding either eggs or egg yolks to the mornay sauce? I've seen some recipe's use that, I assume to aid in emulsifying the sauce together. Really cool channel btw, nice concise videos. Don't get enough of that on youtube nowadays.
The yolks are a classic add, will give it a nice color and a slightly smoother texture. For a thick sauce like this with all that flour it should be pretty stable adding the yolks, but even though the starch will increase the curdling temp it still can happen so something to watch out for. Thanks for that!
Love seeing new and unique recipes! Every cooking channel does the same dishes over and over, I like to see people creating new dishes too! Keep it up! ☺️
Wow, love corn and this chef makes it look sooo super delicious. I also like that chef Devin is articulate in explaining ingredients and why he prefers one from another. ❤
This was a really well done, no nonsense video with excellent actionable and easily modified recipes. Keep this up and you're gonna blow up no questions. Subbed!
