While I loved Brothers Green for the casual tone it had, I can also appreciate the level of work you're putting into the Pro Home Cooks videos. So thank you for keeping the videos coming despite the changes that had to be made ^.^
Cant believe you deleted my previous comment. You are immensely disappointing, feel like you are now too uppity, you're brother most likely kept you grounded.
I am not a pro, but I have used a bunch of spices trough out my days. In my experience you should try to avoid having open containers and open them only when you need to. I am pretty sure that most spices oxidize when in contact with air. This is why it is good to grind your own spices instead of buying powders, since there is less surface area for the oxygen to react with then. Spices that handles being dried well contains high amount of oils that gives them the flavors. Most, if not all, oils react with oxygen and becomes ruined.
I love that you included installing your spice rack at the beginning. Little things like that are underappreciated even though there's a lot of inspiration you can take from the design.
This is the epitome of why RU-vid is so incredible... You captured the culture, spices, cooking, food, design, original single-source farming and everything else that makes life so special and unique!
It’s probably cuz I’m indian but I couldn’t imagine just straight up *forgetting* about spices. That said, i bet it’d be real nice to get these singly sourced spices. I’d be interested in trying them for sure.
Even though I've personally witnessed kitchens with nothing but salt, pepper, and maybe an old bottle of pre-mixed "spice", I must say the idea of forgetting to spice your food is completely puzzling to me. Selecting the spices for a dish is easily step number one or two for my mise en place. My first recommendation to anyone wishing to improve their cooking (assuming they already know basics) is to buy whole spices and grind them yourself. The spices retain their character better and you can vary the coarseness according to the spice and/or cooking requirements. Don't waste money on pre-ground spice mixes, e.g. "chicken spice", it's usually loaded with filler and lacks character.
I come from a mid to low income white family and it was nothing but salt & pepper growing up. Started cooking for myself in high school and experimenting with spices. Mind was blown.
Kalustyan’s in Manhattan has oodles of great spices, Sahadi’s in Brooklyn, and Dual Specialty are all fantastic well established stores & websites to purchase spices.
@@joshuajohnson5193 So glad you joined the club. It's easy to forget that even a moderately varied spice drawer or rack requires a worldwide supply chain to keep it stocked (esp. for those of you living in colder climes). If you like frozen desserts find a recipe for kulfi, it's so simple yet tasty: [evaporated] milk, sugar, cardamom, and almonds. Some people blanch the almonds, but I like the skins. Of course as always there are avenues for variation. You don't need an ice-cream maker, just a metal bowl, a larger bowl for it to fit in, a spoon, salt and ice. You can even reuse the salt. If you are evaporating the milk yourself I would recommend a wide pot/pan it goes faster and I find it is less likely to boil over. Just take it slow and skim the skin off every so often (you can eat it or make glue from it).
Now this is the kind of video I was looking for. Some many different techniques! I love learning things that I can change to fit my own meals and styles of cooking
Spices, in my experience, tend to react with the air and oxidize. This causes them the lose flavor. So keep them in an air tight container that you only open when you need to. This is also the reason why you should buy your spices whole and then grind them right before you use them. The more ground your spices are when stored the more surface area there is for the spices to react.
Honestly just take interest in spices. Taste those spices. Don't use spices like "Spice mix for chicken" from shop. Use actual dry herbs and stuff. I have dry pepper which I grind myself and then sprinkle on food I cook. Learn the taste of those spices and then you can make fresh mix of spices for your dishes that are adjusted by you. I have a bunch of containers of single spices or a mix of spices. Shop mix of spices is pretty much just some powder while hand made mix will contain different herbs, peppers and other stuff that are visible to the eye. Do it couple of times and then you mix stuff naturally after a while.
Those spices look so good, so good. I actually went and brought some and can't wait for them to get here, thank you 😊. I love your channel and use it to up my family cooking game. Thank you.
hello.. the ancient spice trade.. The reason ships were built, navigation was developed, Manhattan was traded away by the Dutch for a tiny island of nutmeg... Spices.
Man this is so cool to me! There's so much to know! I love being intentional with everything that I do including cooking so I find almost this information so empowering! 🔥🔥🙏🏾
Really appreciate this in depth dive into the world of spice. Just the inspiration I needed to start my own spice collection and experimenting with the different flavors!
Thanks so much for bringing us quality content we didn't even know we needed. It's great the new studio is inviting people from all horizons and sharing specialised knowledge that can improve your time in the kitchen no matter your current level.
A blend I like to make for grilled chicken is homemade dehydrated lemon peel, dehydrated onion, dehydrated garlic, ground in a mortar and pestle with some black peppercorns, sea salt, cinnamon, and home-grown freshly dehydrated basil. Coat the chicken with olive oil, and rub in the blend. Grill breasts for about 7 minutes each side. Freaking delicious! I can't tell you how much of each ingredient, because I don't know; I just eyeball it after years of experimenting.
First off I want to thank you for producing these videos. Until today I thought happiness would never land on my doorstep when it came to learning to make food that could taste good. I had almost lost hope. Seriously my food has been tasting like nursing home food flavor for years. I could go to a friends house or family members house and still just assumed I could not cook period. That it was not a gift I was given. But because of you I can now have hope again that if I try some of these ideas that I will blow the roof off the house with flavor. Gosh big hugs guys. Thanks so much. Hubby will be real happy. He doesn’t complain about the food but it needed light shed on it. Thanks for this. Best to you both.
Great video, Mike! This is the perfect video style. Learning techniques is way more fun than follow some particular recipes - especially when you bring in experts on certain topics. Would love to learn more about slow-cooking or stews e.g.
Loved this episode. Being an Indian I can totally relate to the importance and freshness of spices. As Ethan said spices should be given the same value as any other agricultural product. We Indians take our spices very seriously.
I watch this video from time to time to get another boost of inspiration. Well, besides getting a little jelaous that you can order from them domestically I was even more impressed o find the following statement at their site: "Pay What You Can - Times are hard. If you can't afford our spices, please reach out. Let us know what you can pay, and we'll make it happen" That's really an amazing attitude - caring about win-win for the good of all that are involved to spread the tasty things - to spice up our lives. Kudos.
You’re 2 for 2 as a culinary talk show host. Really impressed with how well you talk with your guest and help your viewers gain some insight into their process/company etc.., Looking forward to more guests in your lab. And, please, have Ethan back. As much as I found this well presented overview of spice techniques *incredibly helpful* I would love to see videos highlighting 3-5 spices and going in depth about flavour profiles, recipes, cuisines, uses etc..,for those spices.
Loved it! I have been researching one by one, the companies I buy from and cutting out trash. I want smaller farms in the future with many more farmers. These techniques, they are impressive! No more bland vegetables or potato!
The comment about people not thinking about spices as an agricultural product struck home. Even though I use cinnamon from the province of a close friend, and other spices from his region, I rarely think about the journey it made to my kitchen. Much appreciated.
My favourite spice blend to to make it just Cumin Coriander (cilantro seeds). So many recipes require them in equal measure from middle eastern, Indian, Malay to South American, it’s always worth me having it, even just to boost it. Make a fresh batch every couple months.
I love the color of the spice rack!!! I love spices but not cinnamon, people usually put far too much of it in recipes. When I make a recipe using cinnamon I substitute allspice or nutmeg for it. Now this video has me wondering what a true fresh cinnamon tastes like, maybe I would like it.
* shivers* You what the kardamon? Grind the whole pod? My grandmother would haunt you with throwing Coconuts at you. Toast the pods, split open and only use the Black seeds.
In Indian cooking it's preferred to have the whole pod ground up and used. Especially for Chai! And every spice is used for a specific reason. Acc to my mom the black seeds in cardamom help rid of worms/infection in the stomach. @DemTacs can you please tell me why the skins are discarded? Are they bad in any way?
My favorite 🇮🇳 Indian restaurant served rice with cardamom pods in it and it was SO GOOD that I add a quarter teaspoon to my rice when I make curry, so now I want to add the cardamom to the oil like the video! You should make a mini series for each technique so viewers can search for each one and just watch it or make time stamps. Thanks for the inspiration!
