@@anti-ethniccleansing465 practice and time management gets it under 20ish minutes, and close to 15 minutes if you have no wasted time. 15 minutes doesn't mean exactly 15 because you need time to make that certain types of food, but these recipes are way faster than typical 30 minute recipes that often take over 35+ minutes, so I would take the title with a grain of salt. But I'm no expert in the kitchen, I just respect these videos for making easy recipes without any lengthy prep
@@moomooha234 I would never be able to make these dishes in 15 minutes. I don’t think the majority of people who try them will be able to do so either.
@@anti-ethniccleansing465 I completely agree that although he can make it in 15 mins, the majority of people, including myself, won't be able to after watching the video, but I would say in making these videos he tries to balance taste and time efficiency and when he personally gets it in 15 minutes he makes the video. This obviously doesn't scale 1 to 1 for the average person, but he wouldn't want to generalize the average population's cooking speed because that requires estimation while 15 minutes is completely precise with the one data point he has which is his own time. If he were to make accurate 15 minute recipes it would likely take him 10-12 minutes which he wouldn't be motivated to do. Sorry for the wall of text, I just wrote everything in my brain.
@@moomooha234 The thing is though, there is even a point in the video where he is super rushing and makes note of the fact that he is almost up on his 15 minute time frame he allotted himself, so he has to rush even more than he had been (if even a seasoned cook is rushing to meet this arbitrary 15 minutes he’s allotted, then yeah-fucking-right that the average viewer will be able to do it). Nobody cooks like that. When I saw him do that, I instantly felt like I was watching a video gamer do a speed run of a game lol! If we are pressed for time, we aren’t going to make a dish with this many ingredients and steps in it, you know? We’re just going to throw together a peanut butter and banana sandwich or something simple. Also, funny that he doesn’t include how long it takes to wash veggies/dry them or clean up/do the dishes/pans/clean his food processor etc etc. That also adds a ton of time and is a main factor of why people go for basic meals when they are short on time or don’t feel like cooking. Hell, I even think he used some fresh garlic in one of these dishes iirc. When I see that in a recipe, I know right away that it’s not going to be a quick meal to throw together lol.
I mean this sincerely: this is hands down the best cooking tutorial I've ever seen (and I watch a lot of cooking vids). I learned so many new skills from this one video: 1. fuss-free pan-fried tofu (instead of dealing with a bunch of cubes and turning and turning--honestly brilliant to just fry 4 slabs THEN cut into cubes; 2. a quick, healthy avocado-cilantro dressing; 3. how to effectively deal with rice paper (thank you!); 4. why soba noodles taste best with peanut sauce--oh and also how to make a quick peanut sauce! and why you should cook it for a little bit. AWESOME vid. Thank you!
the fuss free pain fried tofu was the greatest hack Ive seen. I can't believe I have been frying tofu wrong this whole time!! no more turning and turning cubes!
This guy is simply amazing, he's a great teacher. The amount of info I learned about cooking from just a few of his videos in just one day is incredible. And I love how he doesn't need to do everything perfectly and can sometimes show his mistakes and just adapts like we normally have to do when we're cooking.
Quick tip when using pressure to cook rice. If you don't open the lid after releasing pressure, the residual steam inside the cooker will continue to create mild pressure that will flatten and shmoosh the rice together. So once pressure is released, open lid, fluff gently with a fork to separate cooked grains, then close lid to keep the rice hot. This way you get perfect rice everytime!
Additional advice..put a drop of cooking oil into the pot ...not too much water... otherwise rice will turn soft soggy ...cooked rice ...easy to scoop..easy to wash n no rice crumbs ...
As a time reference: it took me about 40 minutes to make the tofu and brokkoli dish while also cleaning the cooking equipment in between steps and setting the table. Not the quickest recipe in my book, but definetly worth it and still easy and quick enough for an after-work-dish.
I am In my 80s and still very active in the kitchen. I may spend 30 mins prepping my vegetables and other ingredients, including the utensils I will need. If the prep is done in advance, all these recipes can be done within the 15 minute window. Don’t sweat the small stuff just enjoy the adventure.
When you were talking about your garden and things "surviving the winter" I had to chuckle out loud. Down here in Florida the only time that we can grow cilantro, cabbage, and broccoli is during the winter.
i've never watched cooking videos on youtube but i was super invested in this whole thing. i love how you show the little things, and even include small mistakes. it just makes everything feel so much more real and true to the experience of actually cooking. plus the break you took to work in your yard was so wholesome!
Let’s be honest, what’s 15 min for a chef is more like 30-45 for the rest of us! you’re working so quickly and cutting with a speed of light like you’re on Bobby flay competition!
Ok…the trip outside to hang with you in the yard and garden while you chit chat and harvest your veggies, was a real treat!! Love how your videos continue to evolve!
I really appreciate these quick, healthy meal prep tutorials. They are perfect for people who have busy lives and can't spend too much time in the kitchen. Bravo!
Super impressed with the development of the content of your channel. The vision is crystal clear, your production quality has steadily improved, and the content, tempo, and delivery is awesome. You should be super proud! Happy 2021!
@@susanweber5089 I think telling someone that they have improved is a GREAT compliment! No one wants to think they haven't made any progress after doing something for a while! To me, this channel has gone from one I check in on occasionally to one I make an effort to not miss a single episode!
@@sortathesame8701 exactly.. Just saying u are the best seems like u are just saying to maje others feel good.. I like compliments like these bcz everyone strives to be better and if I am getting better then what I was then that's the best compliment.. If the channel wasn't good then I would not be watching it for such a long time to notice the growth
@@susanweber5089 I actually think this comment was the best compliment I read in the entire video! It’s honest, not a generalisation while still acknowledging the amount of work that was put into the vision of the channel
I absolutely ADORE how you don't try to make the process of cooking look perfect like most other videos. They usually edit it out or take their time when handling stuff but you're so realistic I love it so much. Thank you 🥲🥰 don't change!
This. So much. Also... how he always says "use whatever you have on hand". He does a fantastic job of embodying real home cooking. He's obviously way higher skilled than I am, but he presents himself as my equal. A sign of a real master of the craft.
This video reminds me of the time when I was learning how to cook. I had just got the diet plan (created it from NextLevel Diet) at the age of 25, and started preparing my own meals from the food I got in the plan. I was so motivated back then. I broke my barriers when it comes to amount of food I can eat in a day, resulting in noticeable gains for a newbie. I recommend everyone to take care of their diet first, the rest will come naturally.
Have you considered making a video on how you prep and store your fresh produce? For example, you always seem to have fresh green onions, but mine seem to go limp quickly. Interested in your method for this, since it's a vital skill for home cooks.
For green onions, leave the roots on and store in plastic bag or ziplock with moist paper towel or kitchen cloth (I soak the corner of the towel, it needs to not be wet). The important thing is to reduce air in the bag as that allows the vegetables to ripen or decompose. I left for three weeks over the winter break and came back to fresh green onions. This method works great for lettuce too.
Best way I've found is just put them in a glass, cover the roots w/ water and set them in my kitchen window. They will last at least a month if u you change out the water regularly and if you use only the green part, it will regrow.
I’ve planted green onions outside in a pot about two years again and they have continued to grow through two whole winters and I haven’t maintained them really at all! If you cut them off right above the base they will continue to grow
put the green onions in a glass of water on the window sill, just cut off what you need, they will stay fresh and keep growing for a long while eventually you may want to plant them.
All of your recipes take me a good hour to make as I'm still learning to be a quicker home cook prepping everything, but I love all the tips on how to cut things and how to use what you have. Thank you so much for everything you provide!
Yeah had, the same here. What helped me a lot was mise en place. Taken out and slice everything beforehand so that you can work fast when you are at the stove.
@@toastymcgee9788 I made a full chicken in my pressure cooker today (after learning from one of the other pro home cook vids). Second time making it so far and it comes out so good! Takes a long time still but I'm getting a better hang of it! 😁
For the broccoli dish, don't add the cornstarch in at the start. Mix it with a bit of water to form a slurry and add it about 30-60s before you kill the heat, otherwise the sauce browns too quickly
He can use flour instead of cornstarch it's the same as we use in France for the roux (butter and flour mixed and cooked to add density into a sauce). Furthermore flour is cheaper 😉
Thank you so much for what you do is a service to regular people trying to learn how to cook for themselves. My husband watches a lot of cooking videos but they,re all about some master chef creating some ultimate meal and they do not inspire me at all to cook but just make it look more stressful and complicated. I love how encouraging you are to people who might be intimidated by cooking and are just trying to put something healthy on the table. My mom never taught me to cook, because she was tired after work, and just needed some quiet time in the kitchen. I never realized what a handicap this was until later in life. But you allow me to believe I can start from the beginning and learn even as an adult and still fit it into my busy life. Thanks and keep doing these. I don’t think the videos have to be always quick beautiful and exciting. I actually like your first videos best where it feels like just a normal guy cooking in a normal kitchen and going through all the steps. Thanks again for your encouraging attitude.
My daughter and I are always thrilled with your content. Learned so much already and we splurged on an air fryer this holiday season. Thank you for all you share and have a wonderful holiday season.
I’ve never watched your videos before but this was a great introduction. I appreciate so much how you recognize and address small things you could have done differently, like cutting the summer rolls straight in half instead of at an angle, this was so informative and actually inspiring enough to try making these on my own. Thank you!
I love the 15 min meal ideas. Because when I think about it, that’s how I want to cook most of the time. I also love that your recipes avoid sugar. My inflammation issues improved when I tried avoiding things that spike my sugar. Awesome job!!!!
You make me excited to cook again. I’m a full time working mother of three, so this is saying something. Thanks for the fast recipes that are so tasty and fresh
The peanut noodle recipe was unbelievably a delicious dish. I made it in just about 30 minutes, but I definitely plan to make it in the future. Thanks for sharing!
the rice paper leftover special is the thing we love in my family - the funny thing is I make exactly the same sauce - I just never thought about cooking it so I need to try that. Thanks for a bunch of awesome inspirations - as always!
Thanks so much, I go through big spells of having no appetite and was looking through youtube to try and get it back when I saw your video. I got excited and shopped for all the ingredients and made the broccoli and tofu in brown sauce. I ate for the first time in a few days and loved it, and feel so much better. I've batched out the leftovers for the week too. You're a gent, thanks for sharing your skills.
A friend of mine taught me a pretty similar dish to the Peanut noodels. He uses tahini (Sesame paste) instead of Peanut butter. He adds more or less the same flavour components to it. Such a tasty and fast meal
Just prepared the first recipe and it came out well! Regarding the sauce, I made some modifications. I didn't have Chinese cooking wine (or any cooking wine for that matter), so I skipped that. I also didn't have honey, so I used one tablespoon of apricot jam. Also swapped out the chicken stock for low-sodium veggie broth. And instead of chopped garlic and ginger, I used 3/4 teaspoon of ginger-garlic paste (can be found in South Asian stores). In terms of consistency and flavor, the sauce was the same as the takeout kind! Thank you, Mike! Happy new year!
I made this first dish tonight. T H I S S A U C E …SLAPS! My gawddd, thank you! I made it with carrots, celery, and onions instead of broccoli because I had it in my fridge.
@@LifebyMikeG Use 1 and 1/4 c of water per cup of rice. Cook 2 to 3 mins in instantpot. Let it sit 10 minutes and then release pressure. TOTALLY GONNA TRY THAT TOFU STIRFRY. 👍🏾
I love the way you put it together, I wish you was my husband I'd be soooo happy Lol !!! Happy New Year and thanks for your amazing kitchen skills 🎊🎉🥂♥️You Rock!!!!
I’ve made soba noodles with peanut sauce before but this recipe changed my life because the herbs really make a world of difference!!!!! I made it with mushrooms, baby bok choy, and spinach and it was delicious and so filling.
Looks great! I love that you keep in some of the realness…like forgetting some thing or realizing that maybe you’d do something different. You’re fun to watch.
I learn something new in every single one of your videos! I love to cook at home but had a baby last year so don't have as much time as I'd like to cook. Thank you for your inspiration and making learning to cook fun again!
I love that chaos, improvise energy, not bound to recipe kinda vibe that you always give in every videos. I've been following you since years a go. I've craving tofu these days, and that sauce is REALLY GOOD. I don't know about 15 minutes, but I'ma making that sauce in bulk..
The Tofu broccoli is amazing. I added some shallots and spring onions to it and added some Sambal Badjak and Tamarind concentrate to the sauce but left out any sweeteners. It's better than any takeout I've had no cap.
Yes! we have 5 hens. No roosters so no complaints from the neighbors. I live in suburban development but I'm lucky because the back yard has 6' fence around. I let them free range in my backyard. Any veggie scrapes elicit an immediate dash from the hens. Payoff is beautiful yellow yolk eggs and chicken poop fertilizer. Good luck and I hope you enjoy them as much as I have.
I have 4 hens, and I say go for it! I have them in my garage this week because we have temperatures below 0° F, but other than that they have been so easy, so lovely, so worth it. And yes, they are great composters!
I’ve tried all the recipes last week except the rolls and omg the flavour the feeling after eating healthy mess has been a game changer, thank you! Please do more breakfast and dinner!!!
For the spring rolls at the end, I recommend finely chopping up the stems to the lettuce and using them up too. They add more freshness to the rolls than just having the leaves.
I made the peanut noodles and it literally came together SO fast, was SO easy, and the MOST delicious noodle dish I have ever made!!! I’m absolutely amazed. It was SOOOO good. Please please make that dish for yourselves! I used sriracha instead of sambal sauce. Instead of mushrooms and cabbage, I just used spinach. I am not the biggest spinach fan but with the noodles, you don’t even taste it. And I used whole grain spaghetti for my noodles instead of soba. And I added chicken. This is literally such a great way to get in veggies, protein, and healthy grains. 🤩
@@swedishshortsnout5610 I just looked up the definition and realized you’re right woops 🥴 the fact I’ve used that word wrong in so many essays is bad but whatever haha. Ty!
I like cooking but have been in a huge rut lately. I almost got take out yet again tonight but then made the tofu broccoli and was so impressed. It was so quick and absolutely delicious. Thank you so much for your hard work on your videos, maybe I can get out of my rut thanks to you
I'm NO pro cook, so it took me a long time to make these, HOWEVER, I'm really REALLY impressed with how it came out. I can't believe I made it! The flavors deepens overnight. Thank you SO MUCH!!! This is a game changer for me.
I have been watching since your channel with your brother. It's been so cool to see you progress and I just wanted to say your channel is what inspired me to pursue professional cooking almost a decade ago. If it wasn't for you, I don't know that I would have thought I was capable enough to be successful. Thank you for everything you do and for keeping the authenticity all these years and subscribers later.
Great Video! Been watching your older videos learning how to cook and well my Girlfriend agrees that these meals are definitely keeping her happy! Keep up the awesome work mate!
"This isn't walnut, but this is an example of a bowl." Ah. Yes. The famous bowls I've heard so much about. Finally, I get to see one with my own eyes. 😂
So glad you are able to use the wood from your black walnut. We have one in our yard and we have contemplated taking it down for similar reasons (want an orchard/garden and the walnuts and roots have a chemical that makes gardening tough). I'm just imagining the amazing wooden kitchen tools you will have from it!
A big WOW and THANK YOU for those 15 minutes recipes! We made the Tofu & Broccoli as well as the Peanut Noodles this weekend and both have been absolutely yum!
Maybe you'll like these easy Asian tofu recipes Wakame tofu soup recipes:th-cam.com/video/5y_IsRx26Ww/w-d-xo.html Cabbage tofu soup:th-cam.com/video/zq9oEOPxKao/w-d-xo.html
Was really his Michael is like that was China in looks at cove if she walk up can't sleep with going down you're call me work is heather be eye it's valentine for help in slow an don't worry ate taking it was taken by Michael is yes to say in what cookie us hey.
This is my first video I ever watched from you. Absolutely loved it! You made food and healthy options feel exciting but easy to follow, and I feel like trying all of it. Saved this video to my favourite. Also great quality of image, camera angles, edition, just a beauty of a video, congrats.
Love your videos because you give great information in a timely, funny and creative manner. It shows you respect other peoples time with great prep work and editing. TY!
Ok, I’ve made both the broccoli one and the peanut one so far and have LOVED them! They are going on my short list to perfect so they don’t take me so long because wow!! They are amazing! I will try the salad sauce but it will have to wait, I ate my avocado for breakfast because I forgot I needed it for the recipe 😂
You always inspire me to cook. Hmmm leftover turkey in a rice paper roll....leftover turkey and soba noodles in peanut sauce. One thing I always like with peanut noodles is cucumber. Sort of a necessity imo for the exact reason you stated about needing something to lighten up the heavy sauce. Bravo and now to cook my lunch. BTW, I too also loved the outside of your garden etc.
Mike, you are the energizer bunny, you just never stop, always going. Love your whole philosophy. Fun watching you changing your game over and over getting better and better every show. Thanks for bringing your mojo to my life. Great recipes. Definitely professional consumer, prosumer. You are the man.
as a chinese, when i cook most of my sauces come from oyster sauce, soya sauce and sesame oil. if you cant get all those, these 3 should get you through a lot of chinese cooking. sometimes i use chinese cooking wine and mirin, depending on what i cook. really enjoyed watching your videos since I discovered your channel!
This is typically the kind of dishes I love to take out, but I never even have the idea to cook it myself at home (even if I cook a lot...) Now I see that this is not anything complicated, and that it can be made Really quickly. Thanks for sharing ! (And Hi from France !)
I tried the peanut noodles today and they are amazing!!!! The sauce is full of flavour and umami. Thank you for sharing. Will definitely try the rest later during my holidays. Many thanks and greetings 🖖
I have never in my entire life tried tofu and I don’t know why it seems like the wildest thing to try in my brain, but these recipes all looked incredible and so delicious. You have to tell me where you got your dishes from because I love them!!! Thanks for another great video Mike!
Tofu is really nice. It is literally "cheese" made from soybeans. I also like tofu that has been drained, pressed, frozen and then fried. It gives a meaty texture. If you make his recipe consider coating the tofu in potato starch just before frying. Gives added crispy texture.
Just found you and am in love! I really like that your recipes aren’t too meat heavy (or at least the ones I’ve seen so far). My husband is vegetarian and I’m everything so this really ticks so many boxes for me! Keep it up, please!
love love your videos! instead of blanching the broccoli (in the first recipe), what my family likes to do is steam it in the same pan (similar technique to cooking pan-fried dumplings/ gyozas). add the broccoli in the pan, saute for some colour, then add water and cover with a lid for a few minutes to steam until it becomes a vibrant green. afterwards, add the sauce to thicken. saves the effort of bringing a whole pot to boil!
As Asian, we don't do any of those, just add it to the pan, leave it for 5 mins and is ready. But I can understand many people don't like the smell or taste of the broccoli and precook it.
@@Marianna2877 Anytime I ate broccoli while living overseas it had a slightly sweet taste and not as pungent as in the USA. In fact, many of the fruits and vegetables in the USA either have no taste or are very bitter/sour. I think it is because they are shipped too far and are too old. Things just aren't fresh unless you live in a farming community or buy in an Asian market in the USA. Your average American uses canned or frozen vegetables and prewashed salad. I didn't know until I moved away from home that there were fresh versions of vegetables. My mom never went in that section of the store.
@@happycook6737 ah I see why many of Westerners always over cooked the veggies. We Asian are very lucky to have wonderful fresh veggies and fruits that we can enjoy all year long and yes, most of them have wonderful flavour too.
Pro-level unlocked! Enjoyed watching every minute of this video. Thank you for making me excited about home cooking! I am definitely making the leftover special!
Love this series! I remember you mentioning the challenge of cooking rice in 15 minutes. I'm Indian and of course, pressure cookers are the best way. But as a student, I never had one, so I found a better hack: If you can soak it even for 15 minutes before you begin cooking, perfect. If not, just wash well, dump in a pan with tons of water, some salt, and boil it pasta-style. Drain off when done, lid on to steam if you have the time. With most white rice varieties, it's perfect in 7 to 11 minutes. Guaranteed.
Yes Ive seen a lot of Europeans get hate for boiling rice, but you can drain the water at the perfect doneness and get rice cooker quality rice quicker and without a rice cooker.
With my instant pot, my rice comes out perfectly with equal parts rice/water, cook for 3 minutes high and 10 minutes natural release (then quick pressure release). Unless my rice is actually garbage and I don't notice it, that's my go to perfect rice.
An easier method for lunches when working at the office: plan your weekly menu, cook your evening meals with extra portion(s) for lunch the next day. This way you control your portion size, the food for your diet (eg., kosher, diabetes, celiac etc) and saves a ton of money.
I've been taking note of the recipes I make and how many servings they are for me so it's easy to plan down to the wire on how much food I'll need. It works until someone wants to eat MY food instead of theirs 😅
You could save some part of that walnut trunk to seed it with some oyster mushrooms or whatever kind you like, seems perfect for that! :-) Thanks for the great inspirations on "fast food"!
I am a stir fry diva. I trained my college aged daughter to cook for herself. We usually make our rice, usually brown, on Sunday for the week. Then we have rice at our fingertips anytime. That cuts your time down considerably. Your recipe looks perfect. So easy, fresh, and home made. I love it. We keep black and brown sesame seeds in our pantry to top off our dishes. Gives it a. nice look.
Good job! FYI, ratio, 2 cups of water for 1 cup of rice, on top of stove 15 mn covered (medium low heat) then uncover to cool and dry off the rest of moisture.
We made the peanut sauce and spring rolls for dinner and It was seriously one of the best meals we’ve ever made. The sauce is spectacular. We’ve also had the broccoli and tofu for dinner three times already 😛
Maybe you can try the Cokecola chicken wings and the fried pork chop with souce(DunkazuKinda Japanese style)with salad and rice ,is ez but good AF,Alos红烧肉or香芋扣肉（IDK how to say it in english )it's mind blowing,Im chinese these comfirmative good
Thank you so much for these 15 min ideas. I actually watched while I was at work and went home to make the tofu broccoli and the peanut pasta!!! Super excited to eat at work tomorrow 🍾🎈
I just watched this and immediately got up to make summer rolls with a very similar peanut sauce and damn am I having a great day because of this video! I used a deep roasted chunky peanut butter and it added such a great texture. Also swapped out tofu for some quick sautéed shrimp to clear the freezer. Great inspiration video! I love how open format your recipes are so we can take what we like and modify with what we have. Keep it up, man.
All these recipes look amazing, and you are great at explaining how to prepare them, without feeling overwhelming. Can't wait to try this recipes. Thank you :)
This is legit amazing. I'm gonna buy the specific ingredients and follow a four day dinner plan ( I make graze boxes for lunch and yogurt with tea for breakfast)
These look amazing! Just what I crave!!! We've been doing brown rice in our instant pot for over a year. 15 minutes on high pressure. Let naturally release for 5 minutes. Good to go. That massive walnut log looks BEAUTIFUL right in that spot. Why not leave it? Your kids will adore it growing up.
I made the broccoli and tofu in the brown sauce and it's unbelievably good! I could not believe that I made it! Thank you for this amazing recipe 😊
There’s no way you made it in 15 minutes though. He is full of shit.
@@anti-ethniccleansing465 practice and time management gets it under 20ish minutes, and close to 15 minutes if you have no wasted time. 15 minutes doesn't mean exactly 15 because you need time to make that certain types of food, but these recipes are way faster than typical 30 minute recipes that often take over 35+ minutes, so I would take the title with a grain of salt. But I'm no expert in the kitchen, I just respect these videos for making easy recipes without any lengthy prep
@@moomooha234
I would never be able to make these dishes in 15 minutes. I don’t think the majority of people who try them will be able to do so either.
@@anti-ethniccleansing465 I completely agree that although he can make it in 15 mins, the majority of people, including myself, won't be able to after watching the video, but I would say in making these videos he tries to balance taste and time efficiency and when he personally gets it in 15 minutes he makes the video. This obviously doesn't scale 1 to 1 for the average person, but he wouldn't want to generalize the average population's cooking speed because that requires estimation while 15 minutes is completely precise with the one data point he has which is his own time. If he were to make accurate 15 minute recipes it would likely take him 10-12 minutes which he wouldn't be motivated to do.
Sorry for the wall of text, I just wrote everything in my brain.
@@moomooha234
The thing is though, there is even a point in the video where he is super rushing and makes note of the fact that he is almost up on his 15 minute time frame he allotted himself, so he has to rush even more than he had been (if even a seasoned cook is rushing to meet this arbitrary 15 minutes he’s allotted, then yeah-fucking-right that the average viewer will be able to do it). Nobody cooks like that.
When I saw him do that, I instantly felt like I was watching a video gamer do a speed run of a game lol!
If we are pressed for time, we aren’t going to make a dish with this many ingredients and steps in it, you know? We’re just going to throw together a peanut butter and banana sandwich or something simple.
Also, funny that he doesn’t include how long it takes to wash veggies/dry them or clean up/do the dishes/pans/clean his food processor etc etc. That also adds a ton of time and is a main factor of why people go for basic meals when they are short on time or don’t feel like cooking. Hell, I even think he used some fresh garlic in one of these dishes iirc. When I see that in a recipe, I know right away that it’s not going to be a quick meal to throw together lol.
I mean this sincerely: this is hands down the best cooking tutorial I've ever seen (and I watch a lot of cooking vids). I learned so many new skills from this one video: 1. fuss-free pan-fried tofu (instead of dealing with a bunch of cubes and turning and turning--honestly brilliant to just fry 4 slabs THEN cut into cubes; 2. a quick, healthy avocado-cilantro dressing; 3. how to effectively deal with rice paper (thank you!); 4. why soba noodles taste best with peanut sauce--oh and also how to make a quick peanut sauce! and why you should cook it for a little bit. AWESOME vid. Thank you!
the fuss free pain fried tofu was the greatest hack Ive seen. I can't believe I have been frying tofu wrong this whole time!! no more turning and turning cubes!
These guys have always done amaziinnmggg recipes! The Thai style coconut soup from years ago is a total staple in my house!!!!
This guy is simply amazing, he's a great teacher. The amount of info I learned about cooking from just a few of his videos in just one day is incredible. And I love how he doesn't need to do everything perfectly and can sometimes show his mistakes and just adapts like we normally have to do when we're cooking.
you need to watch more tutorials
AGREE STRONGLY!!!
Quick tip when using pressure to cook rice. If you don't open the lid after releasing pressure, the residual steam inside the cooker will continue to create mild pressure that will flatten and shmoosh the rice together. So once pressure is released, open lid, fluff gently with a fork to separate cooked grains, then close lid to keep the rice hot. This way you get perfect rice everytime!
Thank you! I was about to make some rice in the pressure cooker so this is great to know : )
I do that even with my non-cool, old-style rice cooker.
I’m super old school, and don’t have a rice cooker but have a pressure cooker, thank you for the tip cuz one pot rice I find is draining lol
Additional advice..put a drop of cooking oil into the pot ...not too much water... otherwise rice will turn soft soggy ...cooked rice ...easy to scoop..easy to wash n no rice crumbs ...
@@samiakuma
Yep. Turning that “keep warm” button off is KEY!
As a time reference: it took me about 40 minutes to make the tofu and brokkoli dish while also cleaning the cooking equipment in between steps and setting the table. Not the quickest recipe in my book, but definetly worth it and still easy and quick enough for an after-work-dish.
I guess he has more experience in cooking and also has a pretty nice kitchen so
@@paulinepeters6443 and don’t forget his sharp knife 🔪
Yeah, I was wondering what universe the pressure cooker comes to pressure in three minutes. 😅
I've made the tofu broccoli a few times. When you make it more than one time, it gets faster!
Yeah, that kind of thing frustrates me. It ain’t a 15-minute meal to my mind.
I am In my 80s and still very active in the kitchen. I may spend 30 mins prepping my vegetables and other ingredients, including the utensils I will need. If the prep is done in advance, all these recipes can be done within the 15 minute window. Don’t sweat the small stuff just enjoy the adventure.
When you were talking about your garden and things "surviving the winter" I had to chuckle out loud.
Down here in Florida the only time that we can grow cilantro, cabbage, and broccoli is during the winter.
Really enjoy your additional footage of the plants, animals, gardening and DIY!
Please continue !!! Or even separate videos would be great
dude you have come so far since "brothers" and i love how simple ingredients and basic techniques and frankly frugal living makes for good food.
i've never watched cooking videos on youtube but i was super invested in this whole thing. i love how you show the little things, and even include small mistakes. it just makes everything feel so much more real and true to the experience of actually cooking. plus the break you took to work in your yard was so wholesome!
Let’s be honest, what’s 15 min for a chef is more like 30-45 for the rest of us! you’re working so quickly and cutting with a speed of light like you’re on Bobby flay competition!
Ok…the trip outside to hang with you in the yard and garden while you chit chat and harvest your veggies, was a real treat!! Love how your videos continue to evolve!
I really appreciate these quick, healthy meal prep tutorials. They are perfect for people who have busy lives and can't spend too much time in the kitchen. Bravo!
Super impressed with the development of the content of your channel. The vision is crystal clear, your production quality has steadily improved, and the content, tempo, and delivery is awesome. You should be super proud! Happy 2021!
thanks Matt
@@susanweber5089 I think telling someone that they have improved is a GREAT compliment! No one wants to think they haven't made any progress after doing something for a while! To me, this channel has gone from one I check in on occasionally to one I make an effort to not miss a single episode!
Okkkkokk
@@sortathesame8701 exactly.. Just saying u are the best seems like u are just saying to maje others feel good.. I like compliments like these bcz everyone strives to be better and if I am getting better then what I was then that's the best compliment.. If the channel wasn't good then I would not be watching it for such a long time to notice the growth
@@susanweber5089 I actually think this comment was the best compliment I read in the entire video! It’s honest, not a generalisation while still acknowledging the amount of work that was put into the vision of the channel
You make cooking feel so much easier and less overwhelming. I cannot wait to make these recipes this week. Thank you!
finally a cooking video with someone cooking like me - never measuring, splashing things around, cooking by the feeling. SO REALISTIC. thank you, man
I absolutely ADORE how you don't try to make the process of cooking look perfect like most other videos. They usually edit it out or take their time when handling stuff but you're so realistic I love it so much. Thank you 🥲🥰 don't change!
I agree!!!!
This. So much. Also... how he always says "use whatever you have on hand". He does a fantastic job of embodying real home cooking. He's obviously way higher skilled than I am, but he presents himself as my equal. A sign of a real master of the craft.
You are awesome, best cook ever!
This video reminds me of the time when I was learning how to cook. I had just got the diet plan (created it from NextLevel Diet) at the age of 25, and started preparing my own meals from the food I got in the plan. I was so motivated back then. I broke my barriers when it comes to amount of food I can eat in a day, resulting in noticeable gains for a newbie. I recommend everyone to take care of their diet first, the rest will come naturally.
The cooking show that's never boring. You can make boiling an egg exciting from the suspense of what you'll do with it afterwards.
I always like the fact that you're not a gate keeper when it comes to food. You encourage people to add in what they like.
This video was incredible!
thanks!
Have you considered making a video on how you prep and store your fresh produce? For example, you always seem to have fresh green onions, but mine seem to go limp quickly. Interested in your method for this, since it's a vital skill for home cooks.
For green onions, leave the roots on and store in plastic bag or ziplock with moist paper towel or kitchen cloth (I soak the corner of the towel, it needs to not be wet). The important thing is to reduce air in the bag as that allows the vegetables to ripen or decompose. I left for three weeks over the winter break and came back to fresh green onions. This method works great for lettuce too.
this is actually all covered in my Conquer the Kitchen course but I can try to incorporate more of this in the TH-cam content moving forward.
Best way I've found is just put them in a glass, cover the roots w/ water and set them in my kitchen window. They will last at least a month if u you change out the water regularly and if you use only the green part, it will regrow.
I’ve planted green onions outside in a pot about two years again and they have continued to grow through two whole winters and I haven’t maintained them really at all! If you cut them off right above the base they will continue to grow
put the green onions in a glass of water on the window sill, just cut off what you need, they will stay fresh and keep growing for a long while eventually you may want to plant them.
I've been looking for an easy way to incorporate more meatless options esp at lunch time. This was a huge help. Thanks so much.
If you freeze and then thaw the tofu again before cooking it, it will have more of a "chicken like" or "meaty" texture. ☺
All of your recipes take me a good hour to make as I'm still learning to be a quicker home cook prepping everything, but I love all the tips on how to cut things and how to use what you have. Thank you so much for everything you provide!
Yeah had, the same here. What helped me a lot was mise en place. Taken out and slice everything beforehand so that you can work fast when you are at the stove.
Just keep practicing. You’ll get better and better and pretty soon you’ll be multitasking like a pro.
@@toastymcgee9788 I made a full chicken in my pressure cooker today (after learning from one of the other pro home cook vids). Second time making it so far and it comes out so good! Takes a long time still but I'm getting a better hang of it! 😁
You'll get quicker and the food will come out better every single time you do it! Just keep practicing.
dont worry it used to take me a really long time too!
For the broccoli dish, don't add the cornstarch in at the start. Mix it with a bit of water to form a slurry and add it about 30-60s before you kill the heat, otherwise the sauce browns too quickly
I am allergic to corn starch.
@@leesteal4458 arrowroot is a good option too, I prefer it to cornstarch as it gives a clearer, less cloudy sauce
@@chelelight5107 Thank you.
What’s the point? It’s going to be brown anyways since he used soy sauce and mostly brown-colored stuff.
He can use flour instead of cornstarch it's the same as we use in France for the roux (butter and flour mixed and cooked to add density into a sauce). Furthermore flour is cheaper 😉
Thank you so much for what you do is a service to regular people trying to learn how to cook for themselves. My husband watches a lot of cooking videos but they,re all about some master chef creating some ultimate meal and they do not inspire me at all to cook but just make it look more stressful and complicated. I love how encouraging you are to people who might be intimidated by cooking and are just trying to put something healthy on the table. My mom never taught me to cook, because she was tired after work, and just needed some quiet time in the kitchen. I never realized what a handicap this was until later in life. But you allow me to believe I can start from the beginning and learn even as an adult and still fit it into my busy life. Thanks and keep doing these. I don’t think the videos have to be always quick beautiful and exciting. I actually like your first videos best where it feels like just a normal guy cooking in a normal kitchen and going through all the steps. Thanks again for your encouraging attitude.
My daughter and I are always thrilled with your content. Learned so much already and we splurged on an air fryer this holiday season. Thank you for all you share and have a wonderful holiday season.
I’ve never watched your videos before but this was a great introduction. I appreciate so much how you recognize and address small things you could have done differently, like cutting the summer rolls straight in half instead of at an angle, this was so informative and actually inspiring enough to try making these on my own. Thank you!
I love the 15 min meal ideas. Because when I think about it, that’s how I want to cook most of the time. I also love that your recipes avoid sugar. My inflammation issues improved when I tried avoiding things that spike my sugar. Awesome job!!!!
Agreed
Thanks
You make me excited to cook again. I’m a full time working mother of three, so this is saying something. Thanks for the fast recipes that are so tasty and fresh
I gotta say, your video editing is so well done, cuts all lags and idle times, keeps the action constantly moving and interesting.
The peanut noodle recipe was unbelievably a delicious dish. I made it in just about 30 minutes, but I definitely plan to make it in the future. Thanks for sharing!
the rice paper leftover special is the thing we love in my family - the funny thing is I make exactly the same sauce - I just never thought about cooking it so I need to try that. Thanks for a bunch of awesome inspirations - as always!
Thanks so much, I go through big spells of having no appetite and was looking through youtube to try and get it back when I saw your video. I got excited and shopped for all the ingredients and made the broccoli and tofu in brown sauce. I ate for the first time in a few days and loved it, and feel so much better. I've batched out the leftovers for the week too. You're a gent, thanks for sharing your skills.
I like the fact taht you are not afraid to show and make little "mistakes" in the vid - God bless - all great techniques, tips and recipes.
Love your channel and, as a journeyman cabinetmaker from way back, sending mad respect for milling up that walnut tree!
A friend of mine taught me a pretty similar dish to the Peanut noodels. He uses tahini (Sesame paste) instead of Peanut butter. He adds more or less the same flavour components to it. Such a tasty and fast meal
Thank you for that tip about tahini. I liked the recipe but my roommate is allergic to PB. Now I can make with tahini not pb.
Not allergic but pb gives me real bad digestions, tahini is ok tho so I must try too.
Just prepared the first recipe and it came out well! Regarding the sauce, I made some modifications. I didn't have Chinese cooking wine (or any cooking wine for that matter), so I skipped that. I also didn't have honey, so I used one tablespoon of apricot jam. Also swapped out the chicken stock for low-sodium veggie broth. And instead of chopped garlic and ginger, I used 3/4 teaspoon of ginger-garlic paste (can be found in South Asian stores). In terms of consistency and flavor, the sauce was the same as the takeout kind! Thank you, Mike! Happy new year!
all wine can be cooking wine.
Thank you so much for this!
just love the first recipe. Thank you x
I finally know why my mom loves her instant pot so much
Why didn’t you just ask her?
@@missmayflower It's like the difference between the words "Je sais" and "Je connais". I know because she told me, but now I KNOW. Yk?
I made this first dish tonight. T H I S S A U C E …SLAPS! My gawddd, thank you! I made it with carrots, celery, and onions instead of broccoli because I had it in my fridge.
love the adjustment, that's called being a Pro Home Cook 👌
Did you use cooking wine? Or can you go without it
@@OOSKicks you can always substitute any stock for wine!
@@LifebyMikeG Use 1 and 1/4 c of water per cup of rice. Cook 2 to 3 mins in instantpot. Let it sit 10 minutes and then release pressure. TOTALLY GONNA TRY THAT TOFU STIRFRY. 👍🏾
I love the way you put it together, I wish you was my husband I'd be soooo happy Lol !!! Happy New Year and thanks for your amazing kitchen skills 🎊🎉🥂♥️You Rock!!!!
I’ve made soba noodles with peanut sauce before but this recipe changed my life because the herbs really make a world of difference!!!!! I made it with mushrooms, baby bok choy, and spinach and it was delicious and so filling.
You are so fun to watch. I appreciate the new recipes for my tofu.
Looks great! I love that you keep in some of the realness…like forgetting some thing or realizing that maybe you’d do something different. You’re fun to watch.
I learn something new in every single one of your videos! I love to cook at home but had a baby last year so don't have as much time as I'd like to cook. Thank you for your inspiration and making learning to cook fun again!
I love that chaos, improvise energy, not bound to recipe kinda vibe that you always give in every videos. I've been following you since years a go.
I've craving tofu these days, and that sauce is REALLY GOOD. I don't know about 15 minutes, but I'ma making that sauce in bulk..
The Tofu broccoli is amazing. I added some shallots and spring onions to it and added some Sambal Badjak and Tamarind concentrate to the sauce but left out any sweeteners. It's better than any takeout I've had no cap.
You’re a boss in the kitchen! I love how you don’t waste anything! I’ve been on the fence about chickens but I should just do it. Perfect composters!
Yes! we have 5 hens. No roosters so no complaints from the neighbors. I live in suburban development but I'm lucky because the back yard has 6' fence around. I let them free range in my backyard. Any veggie scrapes elicit an immediate dash from the hens. Payoff is beautiful yellow yolk eggs and chicken poop fertilizer. Good luck and I hope you enjoy them as much as I have.
I have 4 hens, and I say go for it! I have them in my garage this week because we have temperatures below 0° F, but other than that they have been so easy, so lovely, so worth it. And yes, they are great composters!
A compost heap is much less work.
I’ve tried all the recipes last week except the rolls and omg the flavour the feeling after eating healthy mess has been a game changer, thank you! Please do more breakfast and dinner!!!
Your channel has totally changed the way I eat for a week... same price at the store, but incredibly value-added diverse entrees. Thank you!
For the spring rolls at the end, I recommend finely chopping up the stems to the lettuce and using them up too. They add more freshness to the rolls than just having the leaves.
I made the peanut noodles and it literally came together SO fast, was SO easy, and the MOST delicious noodle dish I have ever made!!! I’m absolutely amazed. It was SOOOO good. Please please make that dish for yourselves!
I used sriracha instead of sambal sauce. Instead of mushrooms and cabbage, I just used spinach. I am not the biggest spinach fan but with the noodles, you don’t even taste it. And I used whole grain spaghetti for my noodles instead of soba. And I added chicken. This is literally such a great way to get in veggies, protein, and healthy grains. 🤩
IM PUMPED
Just FYI, "appalled" is the wrong word to use (in this context). I get what you mean though
@@swedishshortsnout5610 I just looked up the definition and realized you’re right woops 🥴 the fact I’ve used that word wrong in so many essays is bad but whatever haha. Ty!
Do you ever save the green onion bottoms and plant them? They'll regrow!
Thanks for meal ideas & more.
I like cooking but have been in a huge rut lately. I almost got take out yet again tonight but then made the tofu broccoli and was so impressed. It was so quick and absolutely delicious. Thank you so much for your hard work on your videos, maybe I can get out of my rut thanks to you
I'm NO pro cook, so it took me a long time to make these, HOWEVER, I'm really REALLY impressed with how it came out.
I can't believe I made it! The flavors deepens overnight.
Thank you SO MUCH!!! This is a game changer for me.
I have been watching since your channel with your brother. It's been so cool to see you progress and I just wanted to say your channel is what inspired me to pursue professional cooking almost a decade ago. If it wasn't for you, I don't know that I would have thought I was capable enough to be successful. Thank you for everything you do and for keeping the authenticity all these years and subscribers later.
Great Video! Been watching your older videos learning how to cook and well my Girlfriend agrees that these meals are definitely keeping her happy! Keep up the awesome work mate!
"This isn't walnut, but this is an example of a bowl."
Ah. Yes. The famous bowls I've heard so much about. Finally, I get to see one with my own eyes. 😂
its been worth the wait.
So glad you are able to use the wood from your black walnut. We have one in our yard and we have contemplated taking it down for similar reasons (want an orchard/garden and the walnuts and roots have a chemical that makes gardening tough). I'm just imagining the amazing wooden kitchen tools you will have from it!
ive been listening to your channel for a bit now and 1. you've fixed my cooking anxiety and 2. nothing matters BUT sauce.
A big WOW and THANK YOU for those 15 minutes recipes! We made the Tofu & Broccoli as well as the Peanut Noodles this weekend and both have been absolutely yum!
Maybe you'll like these easy Asian tofu recipes
Wakame tofu soup recipes:th-cam.com/video/5y_IsRx26Ww/w-d-xo.html
Cabbage tofu soup:th-cam.com/video/zq9oEOPxKao/w-d-xo.html
Going to try all of these! I’ve never liked tofu but you made even that look good 😍
Was really his Michael is like that was China in looks at cove if she walk up can't sleep with going down you're call me work is heather be eye it's valentine for help in slow an don't worry ate taking it was taken by Michael is yes to say in what cookie us hey.
Always thankful for your content. Thank you for sharing the yummy goodness!! 🙌🏽
This is my first video I ever watched from you. Absolutely loved it! You made food and healthy options feel exciting but easy to follow, and I feel like trying all of it.
Saved this video to my favourite.
Also great quality of image, camera angles, edition, just a beauty of a video, congrats.
Love your videos because you give great information in a timely, funny and creative manner. It shows you respect other peoples time with great prep work and editing. TY!
Ok, I’ve made both the broccoli one and the peanut one so far and have LOVED them! They are going on my short list to perfect so they don’t take me so long because wow!! They are amazing! I will try the salad sauce but it will have to wait, I ate my avocado for breakfast because I forgot I needed it for the recipe 😂
You always inspire me to cook. Hmmm leftover turkey in a rice paper roll....leftover turkey and soba noodles in peanut sauce. One thing I always like with peanut noodles is cucumber. Sort of a necessity imo for the exact reason you stated about needing something to lighten up the heavy sauce. Bravo and now to cook my lunch.
BTW, I too also loved the outside of your garden etc.
Mike, you are the energizer bunny, you just never stop, always going. Love your whole philosophy. Fun watching you changing your game over and over getting better and better every show. Thanks for bringing your mojo to my life. Great recipes. Definitely professional consumer, prosumer. You are the man.
as a chinese, when i cook most of my sauces come from oyster sauce, soya sauce and sesame oil. if you cant get all those, these 3 should get you through a lot of chinese cooking. sometimes i use chinese cooking wine and mirin, depending on what i cook. really enjoyed watching your videos since I discovered your channel!
This is typically the kind of dishes I love to take out, but I never even have the idea to cook it myself at home (even if I cook a lot...)
Now I see that this is not anything complicated, and that it can be made Really quickly. Thanks for sharing ! (And Hi from France !)
Love how veg forward these are!! And ofc anyone can add or sub the protein options :) can’t wait to try all of these!!
I tried the peanut noodles today and they are amazing!!!! The sauce is full of flavour and umami. Thank you for sharing. Will definitely try the rest later during my holidays. Many thanks and greetings 🖖
By the way I topped the dish with roasted peanuts for some extra crunch 🤤
I have never in my entire life tried tofu and I don’t know why it seems like the wildest thing to try in my brain, but these recipes all looked incredible and so delicious. You have to tell me where you got your dishes from because I love them!!! Thanks for another great video Mike!
give them a try! Ive been collecting ceramics over the years but the ones featured in this video are from Noble Plateware
I super agree with both comments i.e. tofu & plates! The creamy-white shallow plate is just beautiful. On Etsy they also have nice ceramics.
Tofu is really nice. It is literally "cheese" made from soybeans. I also like tofu that has been drained, pressed, frozen and then fried. It gives a meaty texture. If you make his recipe consider coating the tofu in potato starch just before frying. Gives added crispy texture.
@@happycook6737 or corn startch ☺
@@KaseyHester Yes but potato starch has a better taste. Corn starch is cheaper so that's a bonus nowadays.
I love all the colors in these dishes.
Just found you and am in love! I really like that your recipes aren’t too meat heavy (or at least the ones I’ve seen so far). My husband is vegetarian and I’m everything so this really ticks so many boxes for me! Keep it up, please!
love love your videos! instead of blanching the broccoli (in the first recipe), what my family likes to do is steam it in the same pan (similar technique to cooking pan-fried dumplings/ gyozas). add the broccoli in the pan, saute for some colour, then add water and cover with a lid for a few minutes to steam until it becomes a vibrant green. afterwards, add the sauce to thicken. saves the effort of bringing a whole pot to boil!
I was going to suggest putting it on a tall trivet above the rice. It will be perfectly steamed at when the rice is done.
And the broccoli tastes better that way. Blanching reduces flavor too much for me.
As Asian, we don't do any of those, just add it to the pan, leave it for 5 mins and is ready. But I can understand many people don't like the smell or taste of the broccoli and precook it.
@@Marianna2877 Anytime I ate broccoli while living overseas it had a slightly sweet taste and not as pungent as in the USA. In fact, many of the fruits and vegetables in the USA either have no taste or are very bitter/sour. I think it is because they are shipped too far and are too old. Things just aren't fresh unless you live in a farming community or buy in an Asian market in the USA. Your average American uses canned or frozen vegetables and prewashed salad. I didn't know until I moved away from home that there were fresh versions of vegetables. My mom never went in that section of the store.
@@happycook6737 ah I see why many of Westerners always over cooked the veggies.
We Asian are very lucky to have wonderful fresh veggies and fruits that we can enjoy all year long and yes, most of them have wonderful flavour too.
Pro-level unlocked! Enjoyed watching every minute of this video. Thank you for making me excited about home cooking! I am definitely making the leftover special!
Love this series! I remember you mentioning the challenge of cooking rice in 15 minutes. I'm Indian and of course, pressure cookers are the best way. But as a student, I never had one, so I found a better hack:
If you can soak it even for 15 minutes before you begin cooking, perfect. If not, just wash well, dump in a pan with tons of water, some salt, and boil it pasta-style. Drain off when done, lid on to steam if you have the time. With most white rice varieties, it's perfect in 7 to 11 minutes. Guaranteed.
Great tip! Thank you 😊
Yes Ive seen a lot of Europeans get hate for boiling rice, but you can drain the water at the perfect doneness and get rice cooker quality rice quicker and without a rice cooker.
Great suggestions! Some of those are even for vegetarians-Thank You for sharing with all of US.
You Are amazng.
It is easy to follow you and I love that half your recipes are simply vegan/vegetarian without making a big deal of it!
Quick tip for the rice paper: use a pan filled with water instead of a bowl. That way the paper can't break. Beautiful video! I enjoyed it a lot!
Good tip
I love that you don’t act like you’re perfect and everything ends up perfect. It’s refreshing 🥰 great recipes!
With my instant pot, my rice comes out perfectly with equal parts rice/water, cook for 3 minutes high and 10 minutes natural release (then quick pressure release). Unless my rice is actually garbage and I don't notice it, that's my go to perfect rice.
I think equal parts water and rice is too much water. Even just in a pan on stove I use 1 1/3 cups water to cup of rice.
I have made rice twice this way in the past week - it totally works in 15 minutes! Awesome hack.
You are amazing!! Your cooking and teachings make me want to be in the kitchen! I will be binge watching all of your videos AGAIN!
Did you try the recipes?
An easier method for lunches when working at the office: plan your weekly menu, cook your evening meals with extra portion(s) for lunch the next day. This way you control your portion size, the food for your diet (eg., kosher, diabetes, celiac etc) and saves a ton of money.
This is what I do. I just make bigger dinners and take the extras to work.
That never occurred to me before, I'll be giving that a shot considering my lunches are basically dinner themed anyway. Thanks
I've been taking note of the recipes I make and how many servings they are for me so it's easy to plan down to the wire on how much food I'll need. It works until someone wants to eat MY food instead of theirs 😅
You could save some part of that walnut trunk to seed it with some oyster mushrooms or whatever kind you like, seems perfect for that! :-)
Thanks for the great inspirations on "fast food"!
Do you know if the mushrooms will have a different flavor based on wood type?
@@jessicaevans2564 no, I don't know that much about it unfortunately. If someone here knows, please tell us, would be interesting!
I know I won’t used these recipes for a while but I like watching you make it
I am a stir fry diva. I trained my college aged daughter to cook for herself. We usually make our rice, usually brown, on Sunday for the week. Then we have rice at our fingertips anytime. That cuts your time down considerably. Your recipe looks perfect. So easy, fresh, and home made. I love it. We keep black and brown sesame seeds in our pantry to top off our dishes. Gives it a. nice look.
Good job!
FYI, ratio, 2 cups of water for 1 cup of rice, on top of stove 15 mn covered (medium low heat) then uncover to cool and dry off the rest of moisture.
We made the peanut sauce and spring rolls for dinner and It was seriously one of the best meals we’ve ever made. The sauce is spectacular. We’ve also had the broccoli and tofu for dinner three times already 😛
Maybe you can try the Cokecola chicken wings and the fried pork chop with souce(DunkazuKinda Japanese style)with salad and rice ,is ez but good AF,Alos红烧肉or香芋扣肉（IDK how to say it in english )it's mind blowing,Im chinese these comfirmative good
Thank you so much for these 15 min ideas. I actually watched while I was at work and went home to make the tofu broccoli and the peanut pasta!!! Super excited to eat at work tomorrow 🍾🎈
I just watched this and immediately got up to make summer rolls with a very similar peanut sauce and damn am I having a great day because of this video! I used a deep roasted chunky peanut butter and it added such a great texture. Also swapped out tofu for some quick sautéed shrimp to clear the freezer. Great inspiration video! I love how open format your recipes are so we can take what we like and modify with what we have. Keep it up, man.
You have such a beautiful energy! Thank you for sharing your talents and passions!
Your sauces are superbly creative. And no cheese! I love cheese but you just can't drown everything in it! Thanks so much for sharing!
Just made the broccoli tofu for lunch today and I’m so glad I did; it’s delicious. Thank you for the great quick recipes!
I completely agree about the spring rolls! I love making them with whatever leftovers I need to use up 😋
All these recipes look amazing, and you are great at explaining how to prepare them, without feeling overwhelming. Can't wait to try this recipes. Thank you :)
This is legit amazing. I'm gonna buy the specific ingredients and follow a four day dinner plan ( I make graze boxes for lunch and yogurt with tea for breakfast)
These look amazing! Just what I crave!!! We've been doing brown rice in our instant pot for over a year. 15 minutes on high pressure. Let naturally release for 5 minutes. Good to go. That massive walnut log looks BEAUTIFUL right in that spot. Why not leave it? Your kids will adore it growing up.