Hi, i am @ChefSindejev RU-vid channel that provides a great experience to its viewers while teaching them how to cook delicious food. Are you interested in learning to cook and trying out new and delicious recipes? With a wide range of recipes and techniques, our channel is perfect for beginners and experienced home chefs alike. Our talented and knowledgeable hosts will guide you step-by-step through each recipe, ensuring that you have a great experience and learn something new every time you tune in. From quick and easy meals to more elaborate dishes, our channel has something for everyone. Our recipes are delicious, nutritious, and always easy to follow. So don't miss out on the opportunity to expand your culinary skills and subscribe to our channel today! Thank you for considering our channel, and we look forward to sharing our passion for cooking with you!
Nope. You do not return the fried chicken back into the pan. Why, because you are getting it soggy. The sauce that you cooked is the sauce that you pour.
I'm sorry to criticize because you have clearly put a lot of effort in your video but... chorizo in paella is the biggest faux pas you can ever make. I live in Spain and most spanish people wouldbe horrified at the concept of chorizo in paella, which I think has been sadly popularized by many British cooks, but I'm afraid there is nothing more un-spanish than a chorizo paella. Chicken, seafood and rabbit is fine for meat in paella, but the taste of chorizo kills all other other flavors, and a that point it is not a paella, but as we say in Spain, "arroz con cosas". The rest of the recipe is good, perhaps a little saffron as well for the authentic yellow colouring of paella - I recommend following the simple and easy Valencia Paella recipe which is considered the gold standard here. Best of luck with your videos, the production quality is otherwise great and they are very easy to follow! Much love from Spain <3
Your ponzu is incorrect. But for starter it’s too “young”. Also several things since you use Japanese characters and moribashi. I like that you use shallots. It’s kinda over kill to use scallions. What I refer to as young. You need to age your mirin, sake, and soy. Also Japanese people rarely use black pepper in their traditional food. I suggest you torch with butter. Try it, you’ll love it.
Hello, very nice video, delicious dish, I enjoyed spending time with you, thanks for sharing the interesting recipe, friendly like, come visit, I will be very happy, good luck to you and all the best🤗🤗😍😍
Thank you! Quick simple recipe & short video! Just ingredients & execution. The 20 - 30 min vids for a simple recipe drive me crazy! Nice background music too! No need for narration. Good camera work too😊👍Looks delicious😋
Thank you chef - i've always wanted to make a sashimi salad at home but wasnt sure about actual sushi grade fish. Can i ask your advice on how i make sure i'm getting the right tuna or salmon or whatever variety? Thank you
Hi there! I'm glad you're excited to make a sashimi salad at home. When it comes to selecting sushi-grade fish, there are a few things you can keep in mind:Appearance: Look for fish that appears vibrant, has a clean smell (not overly fishy), and firm texture. The flesh should be translucent and have a shiny appearance.Trust Your Senses: Trust your instincts. If something doesn't seem right, it's better to be cautious and choose a different option. Remember, safety is paramount when consuming raw fish, so take your time to find the best quality fish available. Enjoy creating your sashimi salad!"
Thanks for the comment! Blowtorch is important in making new style Japanese cuisine. It can be used in making tataki, nigiri, baked rolls and many different dishes. And there will always be a lighter at home.)) I bought it for 20 dollars. It's worth it..
@@ChefSindejev Thanks for the reply and the explanation Chef. I make tataki in a skillit I think it's called in English. And we don't really do the other elements of Japanese cuisine. Only tataki and sashimi and some seaweed stuff. The other stuff seems way too daunting for me and it's quite difficult to get high quality ingredients over here. I'm rearranging my tiny kitchen to cook more effective and have more fun. I'll definitely consider the blow torch once everything is in place. Thanks again.
