@@JKenjiLopezAlt Rick Bayless not only go me excited about cooking at home but I actually attempted to make the dishes he made. Kenji kept me sane through Covid. Both of you are amazing!
So cool to see this! Rick's "Mexican Kitchen", and "Salsas That Cook" have permanent, food-stained spots in my bookshelf! I'm making his roasted tomatillo with serrano salsa today for the opening of the NFL season.
This is a bummer, the thing I like about kenjis channel is that he is clear about what good technique is and why but still encourages people to do things the way they enjoy over what’s right
"My daughter is watching finding Dory for the 89th time". My wife: "I need to find my husband, he's watching Kenji's guacamole video for the 89th time"
Man, as a Mexican living far away from home, I usually skip videos from foreign creators that make “Mexican food “by the fear of being disappointed. However, I had watch yours and I have to say you are a legend. I really appreciate the real knowledge and scientific approach you give to traditional food. And for sure your effort to pronounce the names the right way makes me feel proud and excited that someone like you shares this knowledge of the real Mexico to so many people. Thank you from the bottom of my heart!
There's always a lesson to be learned watching kenjis videos. "A food processor is the shipyard crane of vegetable flavour retrievers. Pestle and mortar is the godzilla." Got it 👍
I love how this is SO real. Like when Kenji gets a little bit on his shirt, and he just finger wipes it up and licks it off the finger. It's like the thing WE ALL DO, but never see in published content.
It is a ripe plantain. In our cuisine we often left the plantain forgotten in a corner in the kitchen until it is black and moldy on the outside. It is very sweet, you can eat it like a banana, fry it on a pan, cook it in boiling water and many other recipes. l wonder if it is her wife that got it because we're from the same country.
The great thing about food is that taste is subjective and if you and your friends like your guacamole then it’s good to you and your friends and that’s all that really matters
I really really love your channel man. The past year I’ve really gotten away from precooked, canned food, and preservatives. I’ve got a very healthy garden growing onions, garlic, 8 different types of tomatoes, and bell peppers. You’ve taught me so much, and at family functions all my fresh food is a hit thanks to your videos. I just want to say thank you and I really appreciate it.
I am completely loving your posts, Kenji! I watch a lot of food-related vlogs and they're very enjoyable, but I rarely learn much of anything. With yours, I need to make sure I start taking notes every time I settle down to watch something. Best to you and yours, and thanks!
Kenji I really hope you continue these videos even after coronavirus dissipates. I love the knowledge you share with us about food history/culture and your style of not really caring about things like knife skills or the "correct" way of doing things is so refreshing. Us home cooks that aren't Michelin star chef trained can relate so much more to these kind of cooking videos than the more popular/common youtube personalities. I can happily say I've learned more from the last few weeks of your videos than I have in the last 2 years and on top of that you've given me more confidence about the way I cook knowing that even a pro like you takes shortcuts or is more relaxed about certain aspects. Thank you!
Kenji, I love that you are posting these frequent videos. I remember sparingly watching your late night cooking videos because there weren't so many. They were rare, and I had to indulge them. I like the little community we have here that appreciates all your cooking videos during these hard times. Thank you.
I bought a Molcajete, spent about 1-1/2 hours today grinding rice into flour to cure it, and made this recipe about an hour ago! I bought it after hearing your Godzilla and shipping crate story thinking, maybe that’s why it is so good at a restaurant when they make it at your table. I ate about 1/3 of mine just now and guess what? It is true, it was the technique not the ingredients. The guacamole I just made is fantastic!
I realize that this is about 3 years to late but if you ever get a new molcajete for any reason here is a tip to seasoning it from a mexican grandma... grind rice into it twice... Then grind salt... lastly grind a few cloves ofgarlic.... you will end up with the smoothest and most flavorful seasoning ever.
I'm so happy I started watching your channel after the late night grilled cheese one popped up in my recommended. I'm loving the recipes you've shown and the actual quality of the videos is only getting better. Props for the multiple shots in this one, it definitely helps break up the viewing experience and makes for an all-around better watch!
Kenjii, Thank you for your continuous videos. I seriously do not shut up about how great this channel is and am constantly ranting to my friends about this. This is an amazing use of staying at home during this quarantine and know you are inspiring others. Just do not stop this when social distancing is over please!
I think it’s more a kitchen/cooking association, like many dogs have. But it’s definitely possible they see him grab the GoPro and know that means he’s cooking/giving treats eventually.
Been in the kitchen all my life and have never heard someone explain cooking process and food as well as you do. Great job with examples to help people less familiar in the kitchen to understand. I never break down what is actually happening with the flavors when I’m cooking but you sir are like a doctor in the kitchen. Subscribe and thumbs up here!
Really appreciate the selflessness and integrity that your showing during this time for not only people in need but your staff as well. Much respect bruddah keep up the great work! V/R, Tacoma
Kenji I watch everything you put out and love your style of cooking. As a chef it’s great to be constantly inspired by great chefs like you. Keep it up. Much love.
Hey Kenji, i like Pestle/Mortar too, but its such a pain to clean afterwards. Especially grinding garlic and and spices often leads to residual taste on the rough surface of the mortar. Do you have any Tips how to get it clean easily?
what i always do is immediately pouring hot water and soap after pounding the ingrediants . if you waited like 5 or 10 min after pounding the whole garlic and spices will get more sticky and will be harder to remove from the Pestle
I love the way you described the difference between slicing and pounding aromatics for so long lol. I like to think of it as a citrus fruit How ya gonna get more juice? Squeezing a lime or slicing it?
Love Kenji's videos. Grew up in a household that didn't have a blender only a molcajete, and it does make a difference taste wise. Thanks Kenji for the great videos.
I completlt forgot I commented this and yes I’m the past like week. I’ve really been beating myself up @ how much I’ve used that nasty word. Like I always thought there was a difference in spelling but there isn’t. N word with an A @ the end. It how the word with the ER ending is pronounced in the south. So I greatly apologize for that but I stand by how This man has made me feel. Confident As fuck about cooking lol
Fun fact: If your avocados are green, you can put it in a paper bag and roll it up. The next day, it is good to go. If you need it asap, wrap halved avocados (pitted) in plastic wrap(not plastic bag) and microwave for 30secs. It does help, but everyone's microwaves are different, so keep a close eye on it the whole time. Thank you for your video. I just bought an 8" Granite Molcajete at HEB, and I love it. Best $20 I've ever spent.❤
Excellent as always. I liked the video editing and other angles too. This is my favorite thing to watch now on RU-vid, thanks for making quarantine bearable
That black banana on your counter was the first thing that caught my eye and I waited out the whole production to see how you'd use it in your guacamole!
Forget the trolls K. Your content is beneficial on many levels. Observing you operate in your kitchen and how that space is consumed has been reassuring. Be safe!
I'm from Indonesia and honestly, we have the same understanding in "pounding the veggies and/or any other spices". There are some taste that are not the same when we process/chop them. Great to know that we have this same "local kitchen wisdom".
I like your analogy about pounding vs cutting. A lot of my friends don't understand the nuances of cooking like this, or not realize the differences until they have it or are told the difference. Great video again mate 👌
Hey Kenji, sounds like you wash your herbs and veggies before putting them in your fridge so that you can use them right away when you cook. Could you show us?
love your cooking show above any other, I learn sooo many things. Most cooking shows on youtube dont teach me shit. But I learn from you every episode. Even if its just about how to organize a kitchen professionally and what tools you can use to make cooking easier.
*I thought guacamole was just mashed up avocado and just salt. I remember someone telling me that isn't true. He was right but he then criticize it for being avocado mush. I wanna just say that the avocado mush on its own is really good.*
I've heard enzymes in alliums that contribute to the formation of those sulfur compounds and such denature when lowered below a certain temperature. It can effect flavor, or so I've heard. It's interesting you say it doesn't make a difference or even helps create or release flavor. I'd have to try that. Fridge garlic smell different
Watched around a minute about mashing the ingredients, and this was easily the best guacamole I've ever made . First bite was like 'whoa.. where did all this flavor come from?' Subbed.
Kenji thanks for referencing Rick Bayless when making this video. I love watching both of you guys share your cooking knowledge so generously during this quarantine. He was saying the other day that most Mexicans don’t use Guacamole as a dip like Americans do but more as a condiment. For that reason and because it is usually accompanied by a salsa he said that it is common to only include lime juice and salt in Mexico.
haha, they're the same old analogies I've been using for years now, in my book and during live demos and talks. When I hit on one that works, I stick with it ;)
Kenji, I have a similar molcajete. But am unsure how to care for it. Everything always gets stuck on the inside because it’s so rough. Is that normal or is there something I should do to prevent it from sticking in all the crevices inside? Love your videos ❤️
Thank you for this tutorial, Kenji. I absolutely love guacamole and use it in conjunction with a bunch of different entrees and snacks. (A BLT sandwich made with a dollop of guacamole and a slice of Gruyère cheese is a truly beautiful thing, BTW). The tips on buying, storing and utilizing avocados will be put to good use. Stay safe and take care of those you love.
this 1 way to make guacamole isn't the only way, it's branched out into meaning many things. While it may be the traditional method sure, he makes it sound like other guac is fake, which is not true.
@@adij617 ooo sour cream sounds great, my family uses shallots lime cherry tomatoes and a bunch of seasonings, it looks completely different from what he made here but it's still guac yk
