Did you know that this evil sauce was quite popular in east Germany? You would be surprised how folks who can't even properly pronounce their own language butcher the name lol.
Me during quarantine: *stocks up on essentials like bread* Babish: *shoving bottles upon bottles of Kosher Salt in basket like he’s a dude in a math problem*
Babish is That Guy in all the math problems that made you go, "Who the f*ck buys (large amount) of (something that should not be bought in large amounts)...?"
@@bluebaconjake405 Unless Kami Sutra barely comments on WWE vids in the first place. Then they're just the same as any other random Babish commenter to Seth Colby, and Babish commenters are expected on Babish vids.
Butter still gets a bad rep, even though, it's at least in the middle of the field when it comes to health and has a lot of redeeming qualities. If not, the French would be regarded as a very unhealthy nation which they're not by almost all metrics. I think the myth still persists in the USA due to the sugar industry pushing their fat-is-bad lobbying campaign in the 80s and 90s. Butter also has a lower melting point than body temperature so the chance of clogging your arteries are very much reduced compared to other animal fats.
Andrew, I dont think people ever say this to you but Thank you for teaching us all this stuff. I know my home cooking has significantly increased & improved all thanks to you & a few other cooking channels. You are the real MVP & you need to know that.
From watching Babish Im now helping my mother in the kitchen and just yesterday made up my own recipe: "Garlic butter fried rice" I'm 13, so maybe this is a recipe that actually exists, and if it does I'm probably not doing it traditionally since I kinda ablipped it with what I have.
I assume he didnt cook all three dishes on the same day. Someones gotta eat all that chicken, steak and pork. And he doesnt look like he eats three main courses a day.
Every chef ever: don't cook with a wine you wouldn't drink Me: literally only ever drinks the stupidly sweet wine that's basically juice Me: I do not think that rule applies to me
I hate the taste of alcohol in drinks, but I frequently use all sorts of it when I cook. I keep red and white wines, vodka, and dark beer like a stout in my kitchen.
No that's perfectly fine to cook with. The rule only is that because if you don't like the flavor of wine drinking it straight, you aren't going to like that flavor of wine in your cooking. If you like sweet wines, that's perfectly fine!
@@Vnifit Well I dislike wine (or more like I don't find it enticing) but I do use wines when cooking particularly Port and Sherry for red meats, and Sauvignon Blanc for white meats. I treat it as a condiment/spice cause I would never crave for a glass of it in the same way I would never crave for a glass of ground pepper XD.
I learned this 'mustard' trick while making beef stroganoff. It elevated the flavors to a whole new level. Been alternating between mustard or lime ever since.
The salmon version was absolutely a success. Next we're gonna try two things: adding mushrooms to the saute, and making this a pasta dish. I am beyond stoked to see how this will go.
The Babish poem: "You know what it looks like, you know what it tastes like, you know that it goes well with meats and meat is what we're he're to eat and oh I caught it in my hand well that was quite a feat".
I made the pan sauce for the chicken last night to go with chicken thighs that I pan fried and then finished in the oven. I forgot to put lemon juice in the sauce, but it still came out SO good. I remembered to get a wine I would drink and ended up with a new wine I really like, to boot. I was successful in makin' my momma happy, which is always the goal, but I had the added benefit of impressing her too. I wasn't too shabby of a cook when I started watching your videos, but I can definitely say I have learned quite a bit and improved a lot through watching them. Thank you for making cooking so approachable and encouraging people to get out of their comfort zone and try more. :)
One of my very favorite pan sauces involves shallot, deglazing with some balsamic vinegar, then adding in some stock or demi glace and apricot or fig jam, fresh rosemary, and then the butter.
You should start a series called "is it possible?" Where your viewers give you very interesting questions like "is it possible to do a fish demiglace?" Or something like this
I think fish demiglace is possible. It would be very different from traditional. It would essentially just be fish stock and probably white wine instead of red and then reduced.
Hey Andrew, love the show! I've been "binging" old episodes throughout quarantine. When am I going to get to go to a Binging with Babish restaurant in NY? I Can't imagine how amazing and fun a pop-culture-referenced menu based on your recipes could be. I'm sure this is not the first time someone has suggested it, but I had to make a formal request!
To be fair, Andrew/Babish's cooking style is more "advanced home cooking" rather than full line or restaurant cooking. There's quite a bit of difference between the two applications.
I have always enjoyed Binging with Babish but I enjoy Basics with Babish even more! I love cooking, I have been doing it for 20 years. I am quite good at it - but those videos are still very inspiring and I am learning so much... I guess when you love doing something you will always enjoy learning more and experimenting! Thank you Babish! :)
@@kawaiiempoleon8721 I disagree, removing the h just makes it sound goofy to me, but at least you don't defend it with "it's because h is a silent letter" because that's just not true, evidenced by all the words where you do pronounce the h at the start
I have been trying for so long to perfect my pan sauce approach, and I am so appreciative to you, Andrew, for showing me the err of my ways. I just prepared chicken in the manner described in this video and, my god, I am never going back to my old habits. Thank you so much!
Hey Andrew, as a recovering alcoholic who can't keep wine around the house, is there anything I can substitute for wine to add a bit of that same kick? I Find my pan sauces sans wine leave something to be desired.
you can get decent non-alcoholic wines at most grocery stores. they serve the exact same function in the recipe without having the temptation of alcohol around. much cheaper too!
The wine is the acid part of a sauce so water+vinegar or maybe lemon/lime juice can subsitute for it. Wish you much health and all the best in recovering from alcoholism.
I was watching the dessert dogs episode again, and it hit me like an arrow in the knee: what if there was a Skyrim episode? Like with sweet rolls and taffy things that you can find throughout the game. Food for thought 😁
GameSeekr041 Contreras no its for them. Its always funny when people talk about how healthy asian food is when a lot of it is fried they just understand portion control
Bless you Andrew, Your channel means so much to me as someone who is about to get his first place. I'm so excited to try all the recipes and tips you have
@@Robbie_S Would you say the same if your cuisine was adopted by another source and converted into their illogical systems which you would then have to convert every time?
My mom is an amazing cook but she never taught me her amazing skills. As you can imagine, I've spent all of my 20s eating simple foods that may come from a can or box lol. Now that I found the love of my life, we enjoy cooking your recipes together while making the best memories with full bellies. Thanks Babish
"Don't cook with wine you wouldn't drink." "Always use... Dry wines." Which leaves me up a creek without a paddle, because I drink sweet wines, and add sprite to every dry wine I've ever mistakenly bought.
See, i always hear the saying " dont cook with wine you wouldnt drink " and think about the fact that i dont drink at all. Thus i never know what to use.
I tried the first recipe today .. I admit I had my doubts cause it’s nothing like arabic cuisine.. but it tastes awesome .. everyone commented on how delicious the sauce was .. thank you so much 💖
I was reading comments while watching the video and when i scrolled down and started reading this comment, babish said it in the video at the exact same time when the voice in my head read it
These all look wonderful, but especially the pork chops. Also, you can do the same things with veggies--especially mushrooms--if you don't eat meat or are eating less of it.
Wish I had a gf to talk about, but I went and botched it with the only gal who showed interest. 😭🔫 No, I'm not actually suicidal, just not in the right headspace. Sorry for dumping this on you.
@@OhNoTheFace its not blood, the meat has to be removed of the blood right away from butchering the animal or else it wouldnt be very edible for human consumption. as for pork blood sausages etc for example you might try to rebuttal with, thats entirely pasteurized blood and safe to consume (not just completely raw with bacteria not killed off) which if it were the case of being blood in the meat we were eating, minimum temp would have to be 140 degrees Fahrenheit to kill off all of that deadly bacteria.
@@OhNoTheFace No. People like steaks tender and juicy, not firm and dry. And like other people have said, it's not even blood. Why do so many idiots think its blood? Have you ever seen blood? It doesn't look, flow, or smell like blood in the slightest.
Hey Philip, Next time log out your computer when your done working on it. PS. You shouldn't be watching cooking videos at work ;) - Harris from accounting
