I agree, this Picture in Picture is a distraction. Much better to fully see down into what he’s seeing and listen as he narrates. Kenji is a joy to listen to.
15:20 - "I never ever remember which is the mortar and which is the pestle... [muttering] y'know... Pound it in with the poundy bit... into the bowly bit." Thank u Kenji I feel so valid UwU
Hey, one question regarding the salted water: If the salt does not get absorbed into the aspargus very deeply, wouldn´t leaving it inside the the cold unsalted water, dissolve a lot of the salt out of the aspargus (which was picked up in the salted cooking water)? Or isn´t it that really a factor if you don´t leave it sitting for too long?
As someone from Germany I find it quite irritating that all the bourgeois people in my country give so much about our asparagus "culture" in Germany and on the other side this video is the very first occasion to me seeing purple asparagus in my life
Funny thing with those peelers, I feel like they get to a point where they dull for cutting everything...except skin. I had one that I've had for probably 8 years, at least? Maybe 10. The thing started struggling to peel potatoes, but still took a chunk off my thumb just fine.
I know it's counterintuitive, but you're far more likely to cut yourself with a dull tool (knives, peelers, mandolines, etc.) than a sharp one. As you've pointed out, even dull cutting equipment can get the job done when it comes to us, and the extra force you have to use in order to cut food means you have less control. Keeping everything sharp isn't just for satisfying cuts and ease of use; it's also about safety!
Looks amazing, I always chuckle when I see mayonnaise being made because it reminds of the first time I saw it on Two Fat Ladies years ago on PBS. And the woman said “I always bring a stool to make mayonnaise so I can sit because it just takes so long” she was putting in like a 1/4 tsp of oil at a time until the emulsion was made. Those ladies were the best.
I always laugh when I see Bubble and Squeak, will never forget them saying if you don't use lard then DON'T make it... it's not for bloody vege-tin-arians...
Hey kenji as a fellow seattlelite and food lover i would be incredibly appreciative if you mentioned where you picked up your local produce from! There are a ton of farmers markets with great stuff but I would love to get the exact thing! Love your videos btw your pizza recipes have been life changing!
I will never forget the asparagus I had at a Farmer's Market one time... I have tried to replicate it, but now I realise it was probably because it had just been picked. Perhaps the only time in my life I've had it actually fresh. Also experienced the same with carrots I had just picked one time, so much juice it was running down my arm. It's a shame we almost never get to experience this anymore.
Aioli is the french adaptation of the word allioli in catalan which literally means "garlic and (olive usually) oil". There are still some places in Catalonia/valencia/Balearic islands that still do it the old school way and it turns into a thick spread :) (Also that is why I always get an itch when I see garlic aioli in a restaurant here in the USA)
I love both of your cookbooks. You set a new standard for the quality and comprehensiveness of cookbooks. I've learned so much from your videos and cookbooks that I wish I had known prior. As a result, The Food Lab and The Wok have become two of my favorite things to give as gifts.
My dad told a friend of mine this was his favorite vegetable. She said he must've been rich. Dad then told how he and his grandfather picked it along side a railroad that bought a farm out. Fighting off snakes. The second year they just pulled up the plants.
Anchovies are stellar. I’ve been enjoying them as an alternative form of salty fish in breakfast sandwiches, in place of the perhaps more traditional lox!
Swap out the tarragon for parmesan and Worcestershire sauce and you’ll have a Ceaser dressing. It makes me wonder though how Ceaser salad would change with tarragon.
Dang Kenji I think you might've hurt Siri's feelings. You mentioned that you added some mustard because it tastes good, but doesn't mustard also contain a bunch of lecithin to help emulsify the oil as well? Also what are the seedlings you started on the window sill?
Kenji. I love your channel and all your content. I can't help but be curious if you'd ever be interested in doing a video specifically about modern data concerning food safety as far as what Temps to cook specific meats to and that like. I myself love sushi and anything I'm convinced is safe to eat at its rawest state (most of the time) but have come across a lot of videos about the threat level of "sushi ready" salmon and what not. Not to mention my dad still sends his pork to the depths of hell to cook it and it'd be nice to show him a credible reference that assures him it's okay for pork to have moisture. Lol (I also posted this on your food safety covid video for relevance but figured I'd also post it here in hopes you see it.) Thank you sir. 🙏
The moment there's more egg yolk than garlic makes it a mayonnaise IMO. Anchovy twist was a cool surprise! I've had aioli asparagus, and lemon and anchovy asparagus, but it never occured to me I could have both at once! Which gets me to wondering - anchovy béarnaise??? :D Thanks for the water tip: my mechanism for thinning emulsions was always to add a touch more acid, but this has taste implications. Great insight for future efforts 👍
Hello Chef, I love to follow you and find every one of your videos instructive. This technique of cooking a steak (reverse sear) is a must-try. Please keep up the great work. Your explanations are clear and very interesting to try at home. Best Regard
I thought you are supposed to salt the water after it's boiling because if the salt sits on the bottom of a stainless steel pot while it's coming up to temp it *can* cause pitting? I've always salted at the beginning, but I just bought a stainless steel stock pot (Made In) and the instructions directly mentioned salting after it boils for that reason.
I feel offended by the premise snapping asparagus does not work, I tried it first time this spring and it's night and day. Of course it does not magically decide for you where to snap lol. You feel where it starts bending and concentrate force there
I love how you conjure up these flavor combo bombs out of seemingly thin air - anchovies + asparagus! Any recs on books that can help define the flavor combo palette? I know there are lots out there (flavor bible, etc) but curious if you've got any go-to's or recommendations
I've been enjoying making chimichurri mixed with mayo recently - would you ever do this Kenji or show us how you would make chimichurri (if you do it for any foods)
I found me some big fresh purple asparagus and it blew my mind. I've always loved asparagus but now i realize i've never really eaten it. So sweet and succulent, thanks Kenji!
Thanks for letting everyone know that egg yolks don't actually belong in aioli. And for not using mustard. I swear my grandmother is smacking people on the head in heaven for making "aioli" with egg yolk and mustard.
Big big play from kenji. ACTUAL aioli great move Edit: spoke too soon... Mustard AND yolk??? Yikes Edit: Anchovies??????!!!! He made caeser dressing NOT AIOLI "egg yolk is pretty important in mayonaisse" 🤮
from an autistic person's perspective, I miss the channel being first-person only. most content on youtube is third-person, and this channel has been a nice refuge from the jumpscares of camera eye contact for the last few years lol. support whatever's best for the channel, however
Whenever I use a mortar and pestle, everything just bunches up at the top lip, or falls out. So I end up having to smash it all rather than roll it. If you see what I mean. Probably just a shit pestle and mortar tbh
I love his videos but it drives me crazy when he tastes things because the mic is right by his mouth. I'm one of those people who can't handle mouth noises. His ruin his videos for me.
Hey been loving the content the last months! But i would love for you to just use the old head cam setup, i think the second camera makes things more distracting than that it adds to the experience.
Looks delishious...my dad grew up in Eastern Washington where they grew a lot of asparagus and was always bewildered at how everyone seemingly likes the thin asparagus over here on the west side of the state. On a side note, if you ever happen to be so lucky as to find yourself in the Yakima area during asparagus season, (James Beard honored) Los Hernandez tamales has a delicious asparagus & pepper jack tamale.
@J.KenjiLopez-Alt I only bring this up because you take great pains to keep your children off your channel. At @6.25 min you looked at your phone and your child's photo (an assumption I know) came up. Love your content, thank you!
I was reading some extracts from your book. Unfortunately i can't buy the whole book but it have changed my view in a lot of things when cooking. Seems like you not only cook but have done a lot of research on food and science of food. It is amazing how you do things in the kitchen, wish i could find a job with a cheff with such amazing knowledge in cooking. Thanks Kenji 👩🏻🍳📚🍍🍍🍗🥓
I'm sure you're super talented and gracious for sharing your skill. I hear nothing, but lovely praise from other youtubers and chefs about your work. I just can't watch these videos bcuz they make me motion sick. I know it's a me problem, but just wanted to put in one small vote for steadier camera shots please. And if that's not convenient or I'm overruled by the masses so be it, but just one kind request. Thank you.
Kenji, I know you've been very careful regarding your children's secrecy in the past. I suppose it's an oversight that at 6:29 - 6:32 when you pull out your phone we get a glimpse of (supposedly) your daughter? I realise I'm not helping with your privacy by posting this (people might've missed it), but I couldn't find any other way to contact you about it otherwise.
What the hell Kenji. I was just yesterday watching World Championship Ice Hockey and made wings with sweet potato, with sauces and decided to cook asparagus, I also smashed garlic and herbs with olive oil in mortar. And today I'm gonna cook the other half. How do you know??? Also thanks, now I can review how it should be done. I just skip peeling the asparagus though, I've tried and nothing makes it neat, using knife is too delicate and I end up with half the asparagus, with peelers I just break them.
YOOOO I am a ski instructor at Crystal Mountain and I ride Lib Tech skis with the Bru Ski Patrol (from Dru Bru) topsheets! So my skis match your shirt! So cool to see you rocking the Bru Ski Patrol gear!
For future privacy I would censor your home/lock screen. I know keeping your family's privacy is important. Also, as someone who grows asparagus, it is best on the same day it's picked. The difference even a day makes is more than you would expect
Haven't been on YT much lately, but it's always nice when you hop on and there's a Kenji video. I don't really like aioli. Didn't matter. Very much enjoyed the video. "Dive in there little fella..."
