Making Butter Chicken Faster Than A Restaurant | But Faster 

Josh Weismann becoming Josh Scherer

ORORORORO!!! I spend half of my day sleeping! ORORORO!!! Then I sometimes get up and tell you that I am a famous content creatorORORORORO!!! Please don't sleep while driving, dear lor

Yo, his kitchen knives thoo

I can tell it's messing with his quality control senses having to make the shortcuts. The tiny expressions on pain on his face is the same kind of expression that someone would have being asked to cut off a part of their finger

@@jdavis37378 I was going to ask for proof but I don't think I need any more proof than Josh pulling up to fast food in a Mercedes AMG and his boy is in a Honda.

Peak Fiction

I like him, he seems like a cool dude, one of those guys whos fun to bs with

i never agree with anyone on the internet. because im an asshole. but this comment, this comment right here... i agree with.

I dislike him he tries too hard to be funny

@@kaiderhaiii he’s not trying to make you belly laugh he’s just trying to commentate, plus I smiled. It’s not the funniest, but I smiled :)

measure? u just eye it

The restaurants already have that measured before hand, But then, at home, do u have it measured before hand on an average day ? I don't think so

Incorrect, this kind of dish isn’t usually prepared from scratch.

When it comes to spices i just yeet everything in there, which is how it should be when it comes to indian food and spices

Don’t forget the time to clean all the dishes and wash the pots.

When there isn't time to make something wonderful from scratch, you can always dress up eggs - put some chopped up leftover veggies and meat into scrambled eggs or an omelet. If you have interesting things in your pantry, like canned beans ((legumes) and cellophane noodles and frozen homemade stock, you can throw something together faster than you can dial a phone (of course you have your favorite takeout place on speed-dial)

Tbh I thought this series was going to be about developing great recipes that everyone can make fast

imagine if they were fictive characters-- like theres the But Better guy whos very chill and seemingly has all the time in the world, the But Cheaper guy who somehow know the cracks through about anything, and theres But Faster guy. he's very competitve-- or he just has his schedule full- and looks like someone who has a breakdown every hour

Dream come true

I think it would take me around 40ish minutes but still that's pretty quick for me

@@jdavis37378 how do you know this? I see the comments you leave on his videos are all negative, but still curious as there could be merit to what you’re saying about the wages if you actually have sources

Tbh I thought this series was going to be about developing great recipes that everyone can make fast

@@jose-gr7jg yeah that would definitely be nice to see as this series evolves, hopefully he can work on that and improve these videos. But this one was better than the last

Don’t get drafted

Is that how much the butter chicken in this video costs? 2usd? That's fkin impressive

@@sarchlalaith8836 No, that's the cheap recipe and that's per serving

@@sarchlalaith8836 That's what the recipe is from yeah. Is kinda best case scenario tho. When I had to get everything from scratch from Winn-Dixie the other day it was more like $4 a serving, but that's still counting the extra ingredients and spices I had left over after. Also counting the naan I got to go with it.

@@F6FHellcat5 I mean you wont have to pay for the spices the next few times, so it evens out

Exactly! I feel like this would be more accurate

@@maggyrk5853 honestly it wouldn’t be fair because restaurants prep all of their food before hand. Since it’s a but faster than restaurants

@@beverlyjune631 But if you are a home cook then you don't. I thought this series was supposed to show if you (as a home cook) can manage it faster than a restaurant and food prep takes additional time

@@maggyrk5853 depends on what you define as a home cook. If you’re slightly more ambitious (or potentially a bodybuilder) it’s not unrealistic to meal prep or separate ingredients in serving sizes. Josh separates his food into different compartments regardless of what meal he cooks. If so say he didn’t measure out every ingredient before hand but knew where each thing was it would waste maybe 5 more minutes. However this but faster is near useless for anyone who doesn’t have an organized kitchen tbh.

@@beverlyjune631 I feel like the fix for those people is to just… organize their kitchen.

Same here!! It was so good that it doesn't seem to be made by me ahaha

Damn bro Luigi said he made this for his family in 35 seconds

Hahaha

🤣

Yo woah 🤭

🤣

If you live in some forsaken little town far away from civilization, there may not be an Indian takeout place in your whole time zone

@@purplealice I do happen to live in a rural place... I go through *a lot* of burrito wraps.

Driving 40 minutes to go get food in Houston is just Houston culture tbh LMAO

I can get it in a 3 minute walk. Usually call and wait 5 minutes.

With gas prices as high as they are getting, you might as well.

Does it do anything to the flavor at all? Really good tip. I'll have to give it a try.

Does it make it taste bitter though?

Just make sure you have ingredients in your kitchen - anything from mac&cheese mix to chicken and beef cut up for stir-fry and frozen in serving-size baggies. And make your own stock and freeze it in an ice cube tray for easy amounts to throw into anything you're cooking. (I buy the cheapest boneless chicken breasts I can find, cut them up myself, and boil the scraps, skin, bones, and fat with some ginger and soy sauce to make my own stock. It's usually finished cooking by the time I'm done cutting up the meat. Strain it and freeze in ice cubes or plastic containers, write the date on them and freeze. You can also make homemade soup by heating some stock to boiling and pouring it over some watercress or other leafy vegetable - escarole, kale, whateer you have. Or just put some leftover cooked meat and/or veggies in the broth and tell people it's soup. Make some homemade bread, and the aromas of the bread and soup will make your neighbors invite themselves over for dinner.

hello

@@purplealice not reading all that sorry

Yaaay!! Great going!!

Fakeaway all the way!

in case anyone was interested and i think josh got the idea from him, but Ethan Chlebowski makes videos along the same lines

@get out im taking a shid Takeaway that you replicate at home is called fakeaway

How??? How is adding stress to their lives better?

The smooth texture of sauces in Indian cuisine is something that has been normalized lately, and incorporated for the food to suit the Western palate. Garam Masala is basically a blend of all the spices that you would usually use but in authentic Indian food, whole spices are always preferred. It's not uncustomary for whole spices, chillies, or herbs to be found floating around in the sauce. 😁

The smooth texture is for people not used to Indian food. Also, they can use powder instead of whole spices which makes it easier. Indian households will always use whole spices which makes the food way better.

@@xrdc7 The Western palate does not include non-broken sauces, they're all over. I lived in India for 2 years and found broken and non-broken sauces all over the north and the south. Just like in every North American country and various European countries. I've asked local chefs if curries are supposed to be broken or smooth hoping I'd know which is a mistake and they all basically just said it happens, it doesn't affect the taste and most of the time not even the texture as you're eating it. None of the Indian restaurants I've travelled to have ever referenced that in how they explained catering to (insert country), only spice levels. Smooth sauces just present better to the eye so chefs who lean into the looks of their dishes aim for it

@@lyledeporiss5937 I'm a chef myself and I've worked in India as well as America and for the most part I agree with you. The sauces happen to break when the fats in it split, something that doesn't necessarily affect the taste as much as it affects the texture or the appearance. But we usually prefer to add less yogurt/cream to our sauces whereas most of the Indian restaurants you'll find in the west add more cream to their sauce, although I know not all western sauces are non-broken. It also depends on how fine you choose to grind the mix before adding the cream/yogurt, and high end restaurants will also use fine mesh strainers to keep the "fibre" from getting into the sauces. We did this at my last job in Florida where we used the Butter Chicken sauce with Pasta as a base for Grilled Snapper and it had to be exceptionally smooth. The cream also needs to be added at a certain stage and below a certain temperature to prevent it from splitting. Personally I prefer it either way and you're not wrong that both are available in abundance here but authentic Indian cuisine is more about the taste and less about the texture whereas in the West equal importance is given to appearance and texture.

I appreciate your love for Indian food sir

I swear sometimes it's even better than when you fuss over every single detail.

Where the cashews at

@@shrutithomas1954 yup that too, girl. THAT TOO!

why'd you have to say 'as a brown girl' ....eh

@@burundianfamily2982 cause the food he cooked comes from my homeland. :)

@@nashranabi9015 u look great btw

at the same time they are also fending off couple of kids, giving some tea to in laws, handing a towel to the husband, checking msgs on the phone,gossiping with a friend

Tru 😹

@@ktolwal they are also starting a business

What are you saying??? Isnt that hoe everybody cook?? I cook like that

lol it’s truly impressive. Props to all the women out there, saving their families from certain starvation.

Tbh I thought this series was going to be about developing great recipes that everyone can make fast

@@jose-gr7jg yeah tbh that's what I'm seeing since there's no more marinade time and etc

but harder, but better, but faster, but cheaper *daft punk noises*

Cook everything on a barbecue grill, outdoors, when it's snowig (something my son did for Winter Solstice when he was in college, and he invited his friends for New Years and cooked in our back yard. It was delicious, an an unepected treat in wintertime.)

That’s a good idea!

In Fish right???? Or chicken too?

In chicken. I haven't tried making a similar dish with fish yet but I expect the flavor profile and spices to be different.

100% agreed... He added fenugreek while sautéing which isn't the right thing to do... It loses the smell and taste...

he probably tastes as he goes, so he'll probably know which is his. since it's the same dish he could get it so close they taste the same or worse he'll because he'll taste that one ingredient he put in his version.

Hmm what dishes come to mind? And do you mean simpler as in fewer steps, easier steps, fewer ingredients.

@@JMD3M410 Grilled cheese. Way to many components and things to master.

@@JMD3M410 I mean, he simplified THIS recipe here so he could make the time period allotted. He has his normal one online, he skipped a lot of the steps, and it still came out good. Almost like half of the stuff pro chefs tell you to do, you don’t need to do if you’re cooking during a weeknight

Tbh I thought this series was going to be about developing great recipes that everyone can make fast

You can just watch epicurious then they have more simple dishes but high end 💀

Stop being demanding.

@@DOCTORKHANblog ... how is this demanding?

@@DOCTORKHANblog Yeah, how is that demanding?

@@glazedandinblue8875 It isn't demanding, but it comes across ungrateful considering it's free content. I don't think it's you in particular the other guy is annoyed by, but just people not being happy with this series as is. People have been asking forever for Josh to do this series because some other dude does it and now tons of comments compare the two and it seems like people just want carbon copy content rather than just letting Josh do whatever the fuck he wants without something being said.

@@TheSwauzz I'm very happy with the series as is, as I stated in my original comment. It's not what I was expecting but I'm here for it

Who knows if he did or not, it was 20 minutes condensed into a 7 minute video so clearly we did not see everything. I prefer Ethan Chlebowskis long form version of this not just because you see all the prep steps but since its less hyper sped up it feels more achievable.

Wasn't it more like 30-40 minutes? Cause the food was only ready for pick-up after 20 minutes and then he still had to drive back with the food.

I do agree. An issue is he has to film for the camera and commentate (?) so that definitely adds time and he's away from his normal stove. I'm sure if the spices werent measured beforehand he'd just throw them in. It doesn't seem like his kitchen is set up for normal cooking but filming. I have so many things and pots within reach of my stove so I don't have to go around my whole kitchen.

You can have a butter chicken spice mix ready to go for when you make it

But cheaper is that...

@@fabiankunda1365 Nope, in "but cheaper" he often spends extra time just to reduce the cost. In the lasagna episode, for example, it'd be simpler to use store bought pasta. I'm the kind of person who doesn't mind spending lots of time in the kitchen, so I don't know if it'd be my thing, but a series that consisted of simplifying beloved recipes as much as possible would be really useful to a lot of people, and his experience working in actual restaurant environments should be useful when optimizing for amount of labor required.

@@rektifyr... You're right. "But Cheaper" is not exactly "But Simpler", however it's similar because cheaper recipes tend to have fewer ingredients. I think the fact that there's a large overlap means Joshua doesn't really have an incentive to make a standalone But Simpler series. I just take his But Cheaper recipes and skip any step that involves making pasta or making dough or mincing garlic/ginger and just buy it from the grocery store myself, and it turns out fine.

Yes I agree!! Also the pre measured ingredients, no average home cook does that and if they did, the prep time taken should go towards the total time!

I watch both Ethan and JW. I think the scale of JWs channel also contributes him having more people in his team to make these videos easily watchable (shorter runtime). Ethan is amazing but really he is doing everything himself so his videos tend to be more raw and longer too due to less help. Also, I’m Indian and this is a good version of butter chicken but if you want to try the more accurate recipe, check out @Your Food Lab channel’s video on that.

Absolutely love Ethans videos too! He seems like a real chill dude and I do really like his recipes.

Agree. I like these videos but they feel so rushed. Ethan shows how to make it faster but not chaotic. Not to mention anyone with less skills trying to do it this rushed would make mistakes or get hurt.

Am I the only one that likes watching the chaos? And the humor..which is the main reason I subbed to Josh in the first place.

To be fair restaurants use pre measured/prep food too, so he should have the same advantage. If anything he was at a disadvantage because he had to chop the onions, which is already pre-chopped in most restaurants. In fact, I'm pretty the restaurant had more prepped ingredients than he did

@@MsZeldasaga Restaurants certainly have those things prepped as you said. But the premise of "But Faster" is can one cook the whole dish start to finish as a home cook faster than they can go out and pick it up at their local restaurant. The title of this series is geared towards those looking for a quick meal - not prior prep work on top of finishing the dish at meal time.

Humbly disagree. I went over to watch Ethan after seeing so many comments on Josh's channel about him and no offense to him but it was very boring. The reason I subbed to Josh in the first place was because of his humor. Josh's videos are fun to watch and this new series is no different. I love the chaos.

Tbh I thought this series was going to be about developing great recipes that everyone can make fast

Ethan also does it in a way that doesn't feel panicked. Like when he does it, I feel like I can do it at home. Josh is RUSHING and YELLING and I'm entertained, but I'm never gonna try to do what Josh is doing.

the way ulises always wears htown merch is really how houston is

Git gud

git gud

Why do you need quicker recipes from this channel when millions of other resources for quick, simple meals exist?

@@TheSwauzz i don’t NEED anything. I like the channel as a whole and have liked the recipes I’ve tried from it so far so I have it as a trusted resource for dishes I’m looking to make. I was just giving my opinion that for me it would be a little more beneficial to have a simpler recipe overall than to see super fast cutting and hurrying in a kitchen in the name of a “but faster” series.

@@KDisforWHIMPS Ethan Chlebowski does this too, where his brother goes out to order food, and he tries to make it before his brother comes home with the food. he doesn't rush, doesn't have anything prepared/premeasured, he only has the ingredients he needs for the recipe, but it is all put away. the videos are minimally edited, so you see the process from start to finish. he also cleans up too

I fail to see how that saves any time. Prepping the pot or the rice cooker takes about the same time, and generally the rice cooking is the quicker part of the whole meal so it almost always gets done before you are finished with the dish itself. I don't think that either way is faster for cooking rice, just convenience.

cooking in a device is almost universal across Asia, a rice cooker is like the #1 thing to buy someone moving out in like Japan. I'm sure they do the same in India, i've literally never seen someone prefer cooking rice in a pot vs a rice cooker, I didn't know you could use an instapot to make rice though.

@@ExarchGaming You mentioned something I have commented in previous videos. The whole "rice cooker" method of cooking rice is mainly an Asian idea. And even then, its a modern cooking method adapted only recently. Before, it was steamed through baskets and so on. The rest of the world has always used a pot to cook and/or steam rice. Its spread to the US is only attributed for its lazy and fail proof way of getting it done. Show up with a rice cooker to any traditional hispanic household for example and you will find yourself outside the door wearing it as a hat. And about your India comment, Indian cuisine uses strictly pots. Hence the traditional Basmati rice is best when cooked in a pot.

@@MrBladeZero I guess I'll just avoid such unfriendly people

@@darkee03 It is possible and very easy to have perfectly cooked rice in 10 mins using a pot. Granted the roughly 2 mins to bring the water to a good enough boil which is key to getting it done. This only applies to white or any seasoned rice. Wild rice will inevitably take longer no matter what method you're using though. And yes, it is the quickest part of the whole meal to cook, ONLY when cooked in a pot. If you're wasting 40 mins waiting for a rice cooker to do it for you, it contradicts that idea of it being the "quicker part". There are so many things you can cook way before then. When I cook rice, it is usually the last thing I set to cook given how fast it gets done in a pot. As a Puertorican, rice is almost a daily requirement at my house no matter whats being cooked. Yes even when spaghetti is involved, rice is somewhere on the stove for some odd reason :D

I was thinking that too. Also cleaning all the dishes would take a bit of time also.

How do you know they were pre-measured? :)

@@TheSwauzz Because my eyes work