That's the biggest thing I'll miss when I move out of my parent's house. My mum's a Tupperware addict, we have a drawer and half a tall cupboard filled with the stuff in all shapes and sizes. Having more than 1 big bowl is a luxury in small homes/kitchens.
I really enjoy how informative she is. Informative without being elitist. You can see she has a lot of talent and professional experience but these recipes/tutorials are very approachable.
I was just thinking this! Especially because she just said she didn't want to add lime leaves because they're very hard to find. I feel like some youtube chefs show us all this amazing food and we just have zero access to some of the ingredients because no, not everyone lives in NYC. Some of us have like Wal-Mart, Dollar General, and maybe a single Asian market.
Sohla used to be a recipe developer for serious eats. They have a very science based approach to food which I've always really appreciated. I feel like I can see a lot of their attitude towards food, and teaching people how to cook, in her
I agree... on time I was watching NYT cooking channel and the host Melissa Clark started going off how she judges people if their olive oil is stored near the stove... "I immediately know they don't know anything about cooking, and I probably won't like what they make" I was so turned off I've never watched their channel again. Being an approachable nice person matters!
I was JUST saying the same thing as I inhaled her fish sauce wings that I made tonight! Not a lot of online cooks/chefs deliver the way she does. And her recipes ALWAYS work (unlike some others I will not name)!!
That "new oven!" comment was underrated! Even I'm glad that these two were able to evolve from their other oven that couldn't hold a stable temperature to save it's life!!
"Three windows that go nowhere" "it's probably gonna flood". Tell me you live in a basement apartment without telling me you live in a basement apartment, lol
I am really bad at seasoning my food enough to make it tasty. Sohla’s “the world is your oyster/get creative” attitude is very warm and encouraging to me 😊
I was there - I can recommend "50 great curries of India", by Camilla Panjabi, she measures out her species, and lets you get really comfy with using loads of spice :) If you are into Indian food, that is.
as a cook that works in michelin starred establishements im surprised how much technique and science backed theory she brings to home cook tutorials . finally a show that doesnt underestimate the home cook . this is high quality content with no bs tips .
The only people who complain about hand washing in comments are people who don't cook but only watch videos... Everyone who does cook knows you're doing it about a million times per meal...
I’ve actually always wondered how to cook crispy, saucy wings. My saucy wings were always soft. My crispy wings were always deep fried. This sounds so much better. Thanks, Sohla!
You can go "off-script" with like, tempeh wings instead of chicken wings, or even inarizushi. Easy-peasy! Actually, please report back with the micro-bubblage of the baking powder if you try. :)
A lot of Middle Eastern stores have pomaranite molasses. I use it in meat pies, with beef or lamb and it just gives this brightness that most ground meat pies don't have.
In Vietnam we do have fried chicken coated in a caramelized fish sauce glaze with lotsss of garlic and some chillies. We call it “canh ga chien nuoc mam”.
I don’t even cook, I just love watching her work. She is so methodical, calculating and technical while also being so creative, out of the box and just all around cool.
Love that she keeps the ingredients more or less what everyone can get or make with some slight doctoring. Also like how approachable she makes flavors from other cultures' that some might be hesitant to try.
I so appreciate how Sohla takes time to explain the processes and reasons why it's worth adding an ingredient. Also, so glad that she's in a bigger space. She deserves it!
my mother in law cooks wings this way and i always wondered how they didn't overcook..no she would not tell me how to make them..yes everything is fine.
Sohla, you were gone so long I was worried! But I'm so glad it's because you guys have moved to a new home. Happy house warming and thanks for the new video!
I just wanted to point out that when she says "bublage", the RU-vid captions generate it as "boob lodge." I laughed at that. Also, great video. Wings look fantastic.
Holy chicken wing master piece!!! I just finished these!! Words can not describe how yummy!!! Did pomegranate molasses and did not make it to the walnut sprinkle. AMAZING!! LOVE the dry brine it is amazing, will be doing this off-script!! THANKS!!!!!!
Yay!!! More Sohla videos!! I love the slight bit of quirkiness when she’s really passionate about something and she keeps talking to try to persuade you, almost, but in an awkward-shy way.
HEY FOOD 52! Why no captions?!?! They are super useful for Deaf and Hard of Hearing people, English Language Learners and watching videos while sitting next to a partner who is watching something else, and people with learning differences and just people who want to know what the ingredients are called. Jump into the 90's...C'MON!!!
They’re coming! We use automatically generated captions, but it takes up to a day for them to post. As soon as they are ready you’ll see the CC option! Thanks for your patience
UPDATE: they're working now! But FYI -- there is always a lag of a few hours before our captions become available. Thanks for your understanding and for advocating for accessibility, Jennifer. Also -- we always provide links to recipes in our description box, so if you're looking for the names of ingredients, check there first!
@@food52 The automatically generated captions are sub-optimal and need to be carefully edited by a human, FYI. I'm not hard-of-hearing but worked as a professional subtitler for a while and frequently shake my head when looking at the automatically generated captions.
love this. I'm making these as snacks today. I didn't have any pomagranate molasses here, but you did mention maple miso, so I'm trying that. For the southeast asian style ones, I had dried Kaffir lime leaves (they had them at the store). the glazes already smell insanely good and I can't wait to get them on the wings.
@@yilona They serve(d) this at my fave pub. I cannot sit down without ordering at least one plate. Scallion garnish, bright and cheerful beer. Pre-lockdown pefection!
@@theouthousepoet Oooh. I wish I remembered. We've been binging Kenji lately, so I don't remember. I think he mentioned them being at Serious Eats at the same time, but not really knowing each other.
Sohla is the kind of chef that makes cooking even more fun because she's not tied to a recipe. Just go with the flow and have fun, be creative, be imaginative. That's what Sohla brings to cooking, as well as the reality of cooking/creating a meal and things not going as planned. Julia Child is really the only chef that I can say that about, too. She dropped a whole fish on the floor on her tv show and still used it. She wasn't a fussy French Chef. She's also just fun to watch because of her sunny, happy, don't be so serious attitude.
I love watching you cook! I also love going off script. I almost always embellish upon a recipe, thinking to myself "Hmm...this is gonna be really good, but it'll be even better if I tweak it a little."
I so enjoyed Sohla in general but I gotta say, this is my absolute favorite Sohla series. It's not about a single recipe - it's infinitely more useful. Plus, a riffing Sohla is the best Sohla. "Why the hell not?" is the best answer to any hypothetical in cooking. The result might be awesome. It might be awful, but even when it is you'll have learned something.
I've always had a go-to glaze for my wings but I've never tried this method before. I did after watching this and they were the most spectacular wings I've ever had. Sohla is SO informative. I used honey, garlic (lots), low sodium soy sauce, orange rind/juice and a small amount of sesame oil. Sticky, crunchy and super delicious.
Where have I been, never having had the pleasure of Sohla's tutelage? She is the best thing in cookery since Nigella. Automatic subscribe plus like! Thank you!
Have been binge watching Sohla videos the last several days. The results of this technique remind me of the chicken wings a restaurant near the U of O served years ago. Will have to try it!
This dry brine was so good. Made my wings so dang crispy. I did a very simple honey mustard glaze with honey, Dijon, and acv. Also a sticky sauce with ginger, garlic, oyster sauce, and shao xing wine.
I have been struggling with my wings. I can't wait to try this method. What an enjoyable lesson. Thanks Sohla, can't wait to see more of your videos! You're a doll!
YES!!! I was worried when you were gone . How exciting to have a new place. wings look amazing. we are going to have to play around... my son just saw a recipe for P,B &J wings that sounds interesting. guess we are going to have a few versions. welcome back Sohlla . I missed you.
"A wok is a big bowl you can cook in" 😂🤣 You are so right!!! Thank you Shola now I know what I can use if I run out of big bowls. Love the recipe I am going to try both the sauces.
God bless you Sohla. I love watching you . You have the BEST energy. You seem so excited to present what you've discovered / tested and it's great. I also love the dash of chaos thrown in. I also love that you are clearly like me and don't want to dirty unneccsary dishes! I cannot wait to try this recipe!!!
I think this is the first video with Sohla where I really got a true sense of her personality, after years of watching. See finally feels herself. So happy for her.
Love !!! Now I’m ready to make this I just needed to bake mine and use baking powder. Love watching Sohla ^_^. Ik your washing your hands there’s just folks out there being extra and difficult cus they want. Anyway, the vinegar idea I’m on it 🏃🏾♀️ I’ll tag you very soon
1 tablespoon of corn starch and 1 tablespoon of baking powder per pound of chicken for the dry brine and cook at 425 (especially if you have a convection oven) and they are even more crispy.
Potato starch instead of corn was a game-changer for me. Not sure of the chemistry, but it's airier, it's nuttier, it's deeper in flavour. Side by side that and tell me I'm wrong.
Love your videos, Sohla. Thanks for sharing. I am from Portland and am mourning the loss of Pok Pok. Makes good sense that one of my favorite chefs would have history with that iconic institution.
I never cook wings, but I’m so glad I watched this video. You’re approachable personality and recipe makes me excited to try new things. Also I’m excited to look through your other videos. Thank you for sharing!
Love the way you cook! I'm so glad that you are creating content in all of these different spaces! I have one suggestion for an "Off the Script" episode. I would love to see you make a low salt/salt free episode. I hate having hypertension and wanting to make delicious recipes like this, but I know they have too much sodium. You are so creative in the way that you work around challenges, it would be great to see you address how you can capture the flavor of a dish like this or your paella inspired chicken with rice without using too much salt.
Your wine rack might be a good place for any bottles of nice oils, vinegars, or sauces you want handy! Also, this recipe looks amazing! I really want to try this out. Thank you for another excellent, informative, and inspiring video!
I like how she's getting her own technique / style / presence, whatever you want to call it. She's got great culinary skills as well as stage presence and personality. Classy, knowledgeable and sweet. Can't ask for much more than that! Keep up the awesome work chicky!
