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ATK says good ‘ol Kikkoman. Good enough for me.

Hands down the best cooking channel on KRplus

V A N I L L A E X T R A C T

Are you able to include a metric translation of weights for the rest of the world?

Try making this dish with Mr Noodle! Cuts those times down and makes Italians cry. Win win!

What a well done video! So much valuable information combined with the fact that you are not as militant as some are, for example that we have to avoid certain vegetables. Unfortunately, many channels gain massive followers based on things they say that have no support whatsoever in research.

so natural versus chemical 🤷‍♂️🤣😂

Cooked this today, very nice ! and i've got some left overs for meal prep too win win

I just came for the comments from third generation Italian Americans outraged by Marcella Hazan butchering their cuisine.

Ive been cooking my onions like this for months. It works amazing in my opinion. Of course its not quite perfect but in my opinion the pinch(/pinches) of sugar helps really well and I usually season with a tiny bit of msg aswell.

Too little steroids in your ice-cream, you've come to the right place

AFAIK, in Northern Mexico we use chile verde (anaheim) instead of poblano, but yeah, rajas con queso is a staple in many households.

I'm no animal rights Activist. But to me it sounds logically inconsistent To be upset whether you kill a rooster before or hatches or after hatches. It's the same thing. You are still euthanizing a rooster. 🤷

Weird that you added images of you eating caviar as a garnish rather than straight, but didnt talk about it once. I think its more interesting to see if you get anything but salt from any of them in that case, and if so, Roe is prolly your best bet for wanting that briney salty taste.

I pickle mine with straight red wine vinegar, a tp of sugar and salt. That's it

I always have them too. They are amazingly good

I've found that yellow onions are more pungent when raw, so they're too strong unless soaked in water and drained, whereas red onions have a sickly look and texture when cooked. There's also dried minced onions, which are preferable in long-cooking, wet foods (like casseroles and stews) to hold an onion texture better and not turn to mush.

You missed one really nice onion for cooking, it's a Bangladeshi onion its a cross between red and yellow, which gives a rose colour, its the best for cooking any Indian or Pakistani dishes

My mother had French ancestry and every onion I ever sauteed was in butter. Always on a cast iron stove with butter. It perfectly Maillardizes every type of onion, every time. Bon appetit!

Hm. I love salmon Ikura in sushi style, but I'm meh on the caviar. Mind you, I've only tasted proper caviar as a sample, so maybe I'd like it more with an actual meal, but it didn't make a big impression on me on it's own. Unlike salmon eggs, which even just one I knew I liked it and enjoy having them. I like the brusty quality. They're like the salty cherry tomatoe of the fish egg world lol

Let the wagu fat soak into the other burgers tho.

I deep fry regularly. It’s a fast tasty method to cook. I always have a container of oil for “cooking” and one for deep frying. The oil is used, then decanted back into the container. I use it at least 4 or 5 times. When I know it’s about ready to be tossed I’ll buy a new bottle of oil, the old deep frying oil goes back into the container when cooled and then toss it. The next time I fry I use what I have left in the “cooking” oil container and add enough oil from the new bottle to give me the depth I need. Repeat . Easy and not wasteful at all. I live alone so the batches are automatically small. The pots are easy to clean…..wait till cool, decant oil into keeping container(filtering if you need to), wipe out pot with paper towels, then wash in hot water and detergent. It’s not rocket science.

What's funny is many Italians don't really use Parm they use Romano more. It's Americans belief parm is soooo Italian

In India, we do the same with small onions/shallots! It counters the greasiness & spiciness of most North Indian dishes 🇮🇳 it's a perfect match 🧡🤍💚

ph soy ?

"And a beluga-hybrid caviar" Wait a second... WHALES DON'T MAKE EGGS!

Not worth it

Today i mostly use white onion

The algorithm sent me here after the copycat Taco Bell recipe. Yes, I am confused

we use shallot 99% of the time 😂

30:05 "Why I season my cutting board instead of my dumpling"

I also keep red onion. And in my experience they seems to keep longer in storage.

you dont "cook" the "perfect" steak. the perfect steak is the one thats still part of a living, safe, animal, and stays that way.

that "garlic paste" is basically lebanese garlic sauce (or toum)

Where is this $150 Japanese Wagyu steak?

Red onion, just like garlic it leavs your fingers to smell long after. I like the red to 90% of the times but yellow has its place, like you say its mild and a supporting factor and that is the case in swedish cuisine. Now I need to make my favourite dish, fried porkstrips, boiled potatoes and onion sauce with red onion if its actually better or worse 😂

I can $upport this. I hope others do, too. You're not the neatest guy in getting stuff on the plate but you get the job done. Thanks for the great idea on what to do with boring ground beef!! 😃

you have a fantastic mustache.

Definitely tamari for me, preferably aged.

Carmelization is a subset of Maillard, dont treat them differently unless you're gonna publish world changing biochem report

What did the gay Mexican say to the gay Polish?

My Misophonia won't let me get through to the end... Which one is best for baking?

(sturgeon) caviar is not something that I think I could ever enjoy (I lack sophisticated taste and it would be wasted on me), but I _love_ ikura (salmon "caviar"). It's my bucket list item to go to Hokkaido one day where they serve the rice bowls where the tops are just one thick layer of ikura.

1:03 “sweet onions do not contain more sugar than a yellow or white onion” Me suddenly having a revelation and falling out of my chair in excitement: “OH MY GOD! IT’S THE LEMON-LIME FALLACY!! LEMON-LIME STRIKES AGAIN!!!”

Biennial is every two years. Biannual is twice a year. So which one is it for onions?

That explains a lot. My ex-wife insisted on using the green bottle for Cacio e Pepe after we'd made it a few times. The taste was acceptable for a budget version of the dish, but I absolutely could not get the texture right. Glad to know it wasn't just me.

Thank you! I was treated to a steak at a "fancy" restaurant and it had almost no crust at all and relied 100% on the sauce it was served with to make it delicious (which it was).

This is my quickest subscribed channel in a while. It’s better than simple review videos. There’s scientific method and then conclusions