Yeah same that one kind of blew my mind a bit I've been microplaning everything on one tool garlic ginger cheese. Will need to test this out! I like how fine and snowy it comes out but I have been having issues with clumping lol
@@thestellarelite Microplaning is kinda fine, it just makes the technique a little more difficult because the window/wiggle room for the right temperature for the emulsification is way smaller. Chunking crumbly cheese does make it so you have a little more wiggle room to get your temperature right and also cool it down a lot better.
I really admire Sohla because she is always so humble and so chill. She is a super creative cook, but never brags about it. She never shows frustration from lacking her ability. I saw so many famous RU-vid star cooks who are actually not that competent, but act like it, and showing their frustration but act like that’s their unique ‘personality.’ Sohla never does that.
Four great recipes in thirty minutes. Accessible and relatable instructions in technique. Family history and humor. Tips on reducing food waste. Julia Child and Jacques Pepin would be very proud of your work, Sohla!
Agree! Her recipes are so accessible and kid/family friendly. I was telling my daughter this morning about tha mac n cheese that we could easily toss together on a weeknight for my older grandson.
Italian here! We do the “spoon thing”. It’s more common in certain parts of Italy than others. It’s the only way I eat spaghetti, linguine, fettuccini!
Food snobs will scoff at ketchup, and then turn around and add tomato, vinegar, a touch of sugar, and some spices. Good to see someone unabashedly go for the Heinz.
I love how relatable Sohla is, I often make similar „stir fry” with leftover roasted chicken- caramelize the skin, add any vegetables I have, maybe kimchi, sth for the sauce (soy sauce, kecap manis, gochujang - depends) and pasta or noodles. One chicken leg and it’s dinner for a family of 3 😂👌🏻
That last noodle dish reminds me so much of how maggi noodles were made-my mom always added more ingredients and it visually looks similar to Sohla’s recipe. Amazing work as always Sohla!!
My grandpa, who came to the states from Bari, Itali,as a young man; always used a spoon to twirl his spaghetti. And he always had a glass of his homemade red wine with his meal.
Sohla makes cooking fun and accessible. We all want the best with our cooking but don’t want the stress of thinking it needs to be perfect. The spaghetti stir fry is legit. Did the same and used whatever was on hand… which was usually bacon, scallions, oyster sauce, shoyu, dashi granules, frozen corn. Whutever. Still so good!
For me the eggs in the carbonara texture is just the basic spaghetti recipe. I just actually done the eggs + leaks + spinach. Delicious. I do that even with instant noodles, eggs + seasoning package. Creamy delicious. Don't beat me people😊
actually the sauce for the last dish (stir fry noodles) is kind of similar to the flavors used in a Japanese cold noodle dish (Hiyashi Chuka). I tried to add a little ketchup to my version of Hiyashi Chuka since I like ketchup but it didn't taste quite right. I think maybe my ratio had a little too much soy sauce and I forgot to add a sweet flavoring. but I will try to play with the ratios a couple more times to see if I can get the ketchup flavor to be present.
man i've been looking for a good female cook on youtube...i grew up watching the food network and a lot of rachael rey and i'm a little dissatisfied with a lot of the cooking channels on here bc they all do the same video(s) that probably do get a lot of views but don't focus on essential cooking skills and edit out the entire process...so thank you sohla and her team!
Oh my god that second-to-last recipe looks so good and easy that I want to make it while camping next week. Obviously frozen veggies in the woods is a no-go, but fuck I'm hungry
The ketchup on the sauce isnt that wild as a filipino coz together with the other stuff she put there (soy sauce, vinegar and honey) thats actually kind of a basic sauce we use for our street barbecues. difference i guess is we typically use banana ketchup and it s still kinda wild that it s used on pasta but damn that looks so good and easy i actually wanna give it a try
The stirfry noodles with the ketchup blew my mind but also I know this kind of improv is very authentic to immigrant communities who don't have access to every specialty import food they want. Adding in new things like ketchup just because they taste good and are a popular choice with kids just makes sense...
Who needs to be a pro to make spaghetti? I'm not even that good at cooking and I've been making it for years. I don't know if anyone else would like it but I do.
We're Vietnamese immigrants, and when we were kids, my mom made a dish of spaghetti noodles with stir-fried steak cubes and onions, seasoned with a dash of Maggi. The last recipe reminds me a lot of those meals. I'll reach for the spaghetti more often!
Sohla is the queen and on the legend team from the old BA kitchen. Her knowledge and deft touch is unmatched. Love, love, love Sohla. I send her 101 videos to all my friends who need good primers.
I don't comment on videos, but I'm adding my love for Sohla because she deserves all the goodness &success that's coming her way. She represents all that's good. Love her.
As a avid home cook I wasn't really expecting to learn anything.. I was wrong! So many little tips that will help me in the future. Sohla's family pasta resonates with me, I have my own similar dish that I make for myself when no one else is home.
We are so lucky! I wiped my tears from watching debate rehash- when I saw Sohla was cooking. This the only good thing I can process. Sohla cooking with confidence and kindness is just the best thing ever. Thanks- I’m having pasta for dinner.
there are a few BA test kitchen at home during the pandemic are good ones. also one or two from Food 52 from 5 years ago with here -working with Ham on one hour mystery meals
I’ve not seen Sohla before. What a breath of fresh air! She demystifies cooking and is so low-key. She could discover the cure for the common cold and be like ‘no big deal.’
We add ketchup to our pasta all the time in Bangladesh (where Sohla's origins are). The third dish which she cooked is how we cook our noodles (like a mixed fried rice with chicken).
It’s just fun to listen to Sohla’s explanations for even the smallest tasks in a kitchen. I really appreciate her work and very much enjoy watching her cook!
I grew up wondering why meatloaf was the butt of jokes in so many households and TV shows. My mom made amazing meatloaf, and as I learned to cook myself, I found out a surprising amount of that tasting good was just covering the top with ketchup to brown into a tasty crisp coating. It wasn't until sleepovers when I tried friends' parents' cooking that I knew how lucky I was.
I watched sooooo many cooking shows in the past few years and kinda was tired as most of them were so repetitive and so copying each other but then comes Sohla and this show and I loooove it so much. thanks for reeling me back
I swear nothing has helped my cooking more than Sohla's "we can fix it" and "it will be fine." Great to see an amazing chef correcting for any mistake I'd get frustrated with and just throw the whole thing out before seeing a real pro course correct.
The ketchup reminds me of how I lived for 30 years thinking eating eggs with ketchup was normal before someone thought that I was a monster at a diner for covering my scrambled eggs in Heinz lmao
The relatable kitchen expert I am always excited to watch! The cheese and microplane issue just solved a problem I had with my sauce so thank you for that!
