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@@eiskaltertorjaeger I don't understand how most people eat so much... My dad and mom would agree with you, but one of those crab cakes with the salad and brocolli he mentioned is perfect for one of my two meals a day (and I'm 6ft2, 200 lbs)
As a cook at a Maryland hotel, I sometimes fantasize of making crab cakes without Old Bay. Under my old executive chef, we used to get cases of broken Ritz crackers for crab cakes. I like to add the bread/cracker crumbs to the crabmeat a while before adding the wet ingredients. Usually 12 pounds jumbo lump, 6 pounds lump, crumbs, parsley, flavored Hellman’s mayo thinned with extra eggs.
@@kayh5351 I’m not telling a stranger on the internet what hotel I work at, but it is in Ocean City. Not sure what we pay for it, as I don’t work in the receiving/purchasing department, and never really payed attention to it. We get it in 7.5 pound containers, but I assume it arrives by the case downstairs.
A note on Kenji’s egg separating method. If you are making meringue make sure your hands are super clean (as they should be) because oil from your hands can stop the white from whipping up. I dealt with this when I didn’t wash up enough after making focaccia.
It’s actually a myth that fat stops egg whites from whipping up properly. Egg yolks - yes, fat -no. This has been tested by Daniel Gritzer (www.seriouseats.com/is-it-true-not-to-get-yolk-in-egg-whites) and Ann Reardon who whipped a whopping 1 teaspoon of oil into 1 egg white (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CPBeMalq5JE.html). However clean hands and clean bowl is still a good idea because your hands could have had something else to interfere with the meringue
i love how the dog has figured out not just that there's a cooking video going on but (by time elapsed or tone of voice or whatever) that it's almost over, and _that's_ when it's time to wander in looking for a treat
Made crab cakes just like this the first time I cooked a meal for the woman who eventually became my wife. This was 20 years ago, and I still make them the same to this day. Only difference would be store bought mayo instead of homemade, and I add some oil to the butter to bring the crispy a little higher up the sides of the cakes.
I bought Kenji’s book “The Food Lab” and read it cover to cover. It’s one of the best cook books I’ve ever purchased. One thing stands out about this book that you’ll immediately realize…Kenji is a total nerd. 😀
I typically sear one side and broil the other in the same pan when I make crab cakes, but I agree that cooking both sides on the stovetop comes out better. The reason I've stuck with broiling is just because I buy premade ones (from a high quality butcher shop) and they're formed with a dome on one side - it's just easier for me to keep the flat side in contact with the pan the whole time, instead of the dome side rolling around or trying to smash them flat and risking breakage. The biggest downside I've noticed isn't even related to final doneness or browning. When you serve with the domed side up, chunkier garnishes (I tend to go with pico de gallo with a bit of habanero and mango or pineapple) have trouble adhering, which makes it annoying to get a cohesive bite. Not annoying enough that I'll bother addressing it when cooking for myself, but definitely a consideration when serving guests
The easiest course of action may just be to raise the issue with your butcher as eloquently as you did here. It sounds like they take pride in their crab cakes and would appreciate the feedback.
I followed these directions but subbed out crab for salmon belly that was previously cooked via sous vide, chilled, then shredded. Next level! Thanks Kenji!
I absolutely love your videos, Kenji. I especially appreciate your teaching style and the way you include specifics for the reasons behind your methods. I would love to learn how you'd prepare cioppino. Thank you!
well the theory is that krabby patties are named that way bc the secret ingredient is crabs, that's also why mr eugene krab is the only crab in bikini bottom.
@@camelbro www.seriouseats.com/how-to-buy-season-clean-maintain-cast-iron-pans Couldn't quite find a guide on carbon steel specifically, but there is an article by Gritzer asserting they're mostly interchangeable. So most of Kenji's advice for maintaining cast iron likely translate well to carbon steel.
0:57 Such a simple and straightforward trick to quickly separating whites from yolk, can't believe so many cooking videos skip over it for the more "refined" eggshell sloshing method Thanks Kenji
@@sem3ndem0n_73 If doing multiple eggs, it is best to crack them in a small bowl, pick out the yolk, and transfer white to another bowl, then repeat. That way when you inevitably eventually break a yolk, you don’t ruin the whole batch of whites.
@@lauramiz9674 that's what you do in most restaurants. It's the method I use as well. When I was working dessert station at one restaurant I'd have to separate 75 egg yolks for creme brulee once a week.
@@DroogyParade Respectfully, I've been taught differently in the kitchens I've worked in.. Always start with the eggs really cold, crack with your dominant hand through your other hand over the whites bowl, toss your yolk in the yolk bowl. Otherwise you're making additional steps by having to reach in to scoop them out and wasting more eggs with the higher chance of breakage while scooping. I'm not saying your way is wrong, I'm just saying in my experience I get better results cracking them through some vessel to catch the yolk, like your hand or an egg separator (ideally your hand because if one breaks as you're cracking it you just close your fingers before it drips through) I guess my point is, if you're going to dirty your hands with egg, you might as well just catch the yolk straight away. I could have probably said it less snottily in my first comment. Cheers, and to each their own!
Nothin' but love for Kenji; crazy to see he's nearly at 1 million subs. Whenever a professional chef with years of experiences says something is "quick and easy," it most certainly WON"T be "quick and easy" for the avg. home cook. P.S. - I friggin' love crab cakes.
I grew up In Deleware and we would always go to a crab place in Rock Hall, MD. My mom always got the crab cakes, while I couldn't resist a whole crab so I could play with the claws afterwards. Man do I miss that place!
Ive been watching your content religiously since before the pandemic, welll before, and JUST realized that I had never subscribed. Will definitely make these this summer.
Kenji, we recently visited Seattle again a week ago and are just blown away with the great quality of Metropolitan Market. Even though we ate at some great restaurants (and all of them were observing 50% capacity and face masks), we still found ourselves eating half our meals from Metropolitan. Have you had a chance to form an opinion of them? Your various tips in making crab cakes encompass many great techniques more widely applicable, like making mayo is easier and takes less time (with a stick blender) than putting a jar into your cart. Thanks for your vids and knowledge dissemination, and your social advocacy!
The hand egg separation works great if you can reliably break eggs with one hand. I can break eggs one-handed, but not reliably, so I prefer the method where you pass the egg between the two shell halves. Of course that itself depends on you being able to reliably crack eggs into two solid halves, which not everyone can do. The cool thing about separating eggs is there's like a dozen different methods that all work for people with different skill sets.
If you need to separate egg yolks from whites you can use a plastic water bottle. Break the eggs into a bowl and squeeze the bottle a bit, hold the mouthpiece of the bottle to the yolk and then release it so that it creates a vacuum sucking the yolk into the bottle. Then just squeeze again to let it out. No dirty hands! :))
Every time I have tried to make Mayo from scratch, my immersion blender doesn’t work for me. I have been told an electric mixer could work better, any advice?
Chefs are notoriously bad at measuring by the book (although I know Kenji can if he wants to) because they measure by "feel" 90% of the time. By the way I don't mean for that to be a dig, it's a sign of expertise!
He has another video, can't remember which one, where he talks about how he was given one from the chef of a restaurant in Boston when the city banned wooden cutting boards.
12:42 Oh ho ho. I know that beep at the anywhere. Any chance on your thoughts on the Anova Precision Oven after using it for awhile? I love mine, but am curious as to what you think about it.
Hey Kenji I have a quick question. I remember on you garlic pasta video, which was almost a year ago now I think, you mentioned how you were working in collaboration with someone on salt boxes. I just wanted to know if you planned on selling those or if there was any way to buy one, or if there was another brand if you aren’t selling them you recommend
That's what I like about Kenji. He observes great portion control. Just enough food so that nothing gets wasted. A lot of his recipes are pretty high in calories, and if you're eating breakfast, lunch and dinner, you don't need a big meal for each part of the day.
America's Test Kitchen did a good video about buerre blanc (white sauce? butter sauce? something like that) where they steam some spring veggies (including green beans) and toss them in a butter sauce. I made it and it was an absolute hit, highly recommended. Search: "How to Make Buttery Braised Spring Vegetables"
I like how his movements are somehow both frantic and relaxed at the same time. But I guess it makes sense that his muscle memory is set on turbo but his mind is just set on having a good time
@@IMJwhoRU Sorry, shelled and deveined raw shrimp, fresh if possible but frozen works ok too. Throw them into a food processor with a bit of heavy cream and pulse until you've got a sort of paste. Ratio should be 1lb crab, 5 oz shrimp, 1/4 cup heavy cream.
I struggled to find one that fits my immersion blender like that, I use one that is narrow at the bottom and widens further up. It works just fine. As long as the bottom of the container is only a little wider than the head of the blender I think it should work.
Hey Kenji do you have a cup you'd recommend for the immersion blender? Like is that a standard piece of restaurant equipment I could find or something? None of mine fit as nicely as yours 😩
Generally they come with the immersion blender, but failing that wander over to your large/tall coffee mug and or empty glass jar collection, and see what fits the diameter of the business end of the blender. As long as the sides are relatively close, it should create a vortex to easily form mayo.
It’s a Unicorn “Magnum” - just about every big food RU-vid channel uses them. I’ve been trying to get my hands on one for ages but it seems like they’re always sold out everywhere.
@@McFleurystorm Normally Kenji does use a unicorn magnum, but this one is a different one. Unicorn magnum top is rounded. Also unicorn magnum is one solid piece as you reload by twisting and revealing a side hole to refill your peppercorns. The one on this video the top fell off as he was using it.
Looking at Caleb Stower's comment and comparing the video, it has the same side indents as the Mannkitchen Pepper Cannon. Rather not spend $200 on a pepper grinder and I love my Unicorn Magnum.
@@JKenjiLopezAlt Is crabmeat as expensive out west as in Maryland right now? About a week or two ago, some lump crabmeat was (at least briefly) going for 48 bucks a pound here.
Looks like this one: www.amazon.com/Microplane-38000-Professional-Stainless-Construction/dp/B00009WE3Y/ref=sr_1_6?dchild=1&keywords=microplane&qid=1624851394&s=home-garden&sr=1-6
