@@will7873 Get a Victorinox Fibrox if you want something great, or a MAC MTH-80 if you want the best. Japanese artisan knives (like Kenji is using here) if you want something *special*, these aren't objectively better though.
@@GuyGamer1 Unless you are married to my wife. She messes up a chefs knife / year. Throws them in the dishwasher. Refuses to sharpen. Puts them in the drawer inbetween all other knives instead of the knife block. Would love one of those, but just to much of a waste.
As an avid home cook, I just love the little details you pick up watching and listening to Kenji. For instance it's silly, but I'd never thought to cut across the bacon pack while it was still wrapped based on how much you wanted. These little tricks make home-cooking so much easier versus watching these pre-prepared videos.
Agreed! I chef cut most my packages right down the middle, but for some reason I never thought to do that with bacon, and instead slowly peel each slice one by one and get my hands and the package all greasy... and I pretty much exclusively only use Bacon diced for stews and braises anyways too...
Chef Kenji. I just want you to know that you have taught me most of what I know about cooking and lit the fire that will burn the rest of my life. I’ve made several of your meals and watched episodes numerous times to etch the knowledge into rote memory. Sometimes a person just needs the right teacher and you are that for me. From the bottom of my heart, thank you for sharing your knowledge and passion for cooking. -your humble apprentice.
Did anyone else get really excited when kenji started talking about a one hour video of him just chopping stuff? Like waiting for the next marvel movie level of excitement.
Hi, Kenji! I genuinely believe that part of the charm of your videos is how there is essentially zero missing context from start to finish with the exception of cook times, so the jump cut at 16:14 felt slightly out of place. It may sound weird, but I would have loved watching you fumble around to fit all the chicken into the pan. Those little things really make your videos hit closer to home than anything else on TH-cam.
I just bought The Food Lab and The Wok as my first actual real cookbooks after religiously following your recipes and cooking them for everyone I know, thanks for your work man, its really inspiring and brings me so much joy in life
That's an amazing internal time clock you've got there. The clock on the oven was at 3:23 pre-timeskip at the 18:00 mark and was 4:02 after. Your estimate of about 40 minutes was so spot on.
I would absolutely love a knife skill series! I knew how to cut an onion "properly" before, but one of your videos really elevated how consistently I can get the pieces. Splitting the onion the other way and angling the blade towards the virtual center of a circle below the cutting board has helped me so much.
I would love the knife series for two reasons. 1. The tips help even experienced home cooks. 2. I put your videos on as my on repeat calm watching or while doing chores or cooking. I hope that comes to fruition.
Made this dish over the weekend and it was great. Our kids (4 of them under 10) were skeptical but they all loved it and a couple even went back for seconds. And the best part is this can all be done for under $10 and feed our family of 6.
After watching this video yesterday, I knew I had to make it today. I made some mistakes, I used to much liquid, I forgot the potatoes and somehow I also let the chicken get too dark. But it was still absolutely delicious. I am looking forward to the leftovers tomorrow, probably just gonna shred the chicken into the broth and reheat it as a soup. This one will definitely become part of my weeknight arsenal.
Just made this for my partner and we DEVOURED it. No bacon on hand plus I used Better Than Boullion instead of chicken stock, and it still tasted delicious. Another home run as always, sir.
Made this last night. It was super tasty 😋 I couldn't believe how perfectly crispy the skin was when it was done. I love how forgiving the recipe is and I plan to make it again soon and change things up to better fit my taste and texture. Thanks for all you teach. My husband and I watch all of your videos and you are now our main source for new recipes.
The thing I like about this channel is that it’s full of good recipes and cooking technique, but it’s not so technical and organized (or full of exotic ingredients) that I can’t see myself doing the same thing.
Family Meal lol. Short-order cook doesn't have family. They are an army of one at a time. Show up a little early so you can prep things the way you want them. Bust it all out on your own. Do basic prep for the next cook coming in. Eat alone in a corner of the kitchen. It was nice cooking up stuff for the rest of the staff even though it might just be you and the bartender(s) and the bouncer. I know all about the scrounging in the walk-in. I learned to make a really good beef and vegetable soup. The bar I cooked at had this notion that it was going to try and move up-market a bit, so they ordered actual bone in ribeyes and most of them sat unsold because nobody at what was basically a sports bar was buying anything more fancy than a mushroom and swiss burger. So I made stock from the bones and seared off the steaks. Some carrots and celery that would normally be served to the trash can because nobody ate them with the wings. Make a grilled cheese sandwich to go along with it. Thems good eats.
A knife skills series would be great! I want to learn more knife skills, specifically with garlic on peeling and cutting it faster. I'm just really slow using a knife and I want to learn how to be fast and efficient.
9:01. Haha. That efficiency thing is right on, and you threw in the added bonus of going to get a new pan to hold your partially cooked chicken (which is the same as raw in terms of biohazard potential) instead of using your original pan. That's what people in restaurants do who have a stew! I make dishes like this all the time, too. I bought an induction burner and do it outside so the smells dissipate. Delicious.
Another very useful video idea would be to show/explain how you have your kitchen set up. How/where you store your bowls/pans/utensils/etc. I've cooked in a "bachelor pad" with no order to the kitchen at all, and in a really nice, well stocked and organized kitchen, and it was night and day. Everything was executed better and easier, and I've been trying to optimize my cooking area ever since, never quite getting to a result that I'm happy with. Basically a "How to create a kitchen" video if you will.. The tools you need, why/where you should put them (assuming it matters), and so on.
This. I'm in the process of redoing the kitchen in a foreclosure I bought that I'm planning on moving into. I can find some articles on how to set up a kitchen but they are all around 100 years old or so (okay, maybe only 70ish, 1950 or so). The fundamentals are all still the same but there is a lot more electrical equipment now than then and other things that didn't exist back then.
Would love the idea of a knife skills video! When I get help in the kitchen the first question I get is "... How do I cut this?" Would be able to refer them to that video. Would definitely learn some techniques myself, always happy to learn more!
I made this today because I had some napa cabbage I needed to use, and oh my goodness, that was probably one of the best meals I've had in a long time! No one should be skipping the splash of vinegar at the end, it brings the dish together so well. Also, this is unrelated, but I decided to break down a chicken for the dish using your method instead of the way my dad usually did it, and it went by in so little time!
As someone who loves to cook but has never worked in a restaurant environment, I would love a knife-skills video, or even series. That is the one part of cooking that always slows me down, partially because I don't have to do a whole lot of it to practice, but also partially due to the filming techniques typically used in what videos there are. Just seeing the chopping from a near first-person perspective is often way more helpful than a wordy description of the technique.
I made this for dinner tonight. I left out the bacon because my wife doesn't like it, but holy crap was this good. The chicken skin was so crispy, and the meat was tender. The cabbage and onions are a solid combo. 10/10
This was delicious. Made it this evening for dinner, one of the nicest, most comforting cooking smells ever. A lovely dish for a winter's evening here in the UK. I only had crappy chicken stock cubes left in the pantry, so I gave the umami a boost with a half teaspoon of Vegemite, which also helped to darken it a little, and I decided to chuck in a couple cloves of garlic a couple minutes before I added the stock, for no reason other than because I love garlic. This was a lovely meal. Thank you!
I don't mind it. I made Joshua Weissman's chicken soup recipe recently for my wife when she was sick. He called for the herbs to be wrapped in cheese cloth and simmered for 20 minutes. I just threw everything in. The wife loved it and I loved it.
Tonight I was looking for a recipe to use chicken leg quarters and this fit my ingredients and comfort level perfectly! I used quartered brussels sprouts in place of the cabbage and everything turned out well. Thanks for the great visuals and instruction- I feel encouraged to cook something similar again!
You are a great teacher and I love your simple yet flavour packed recipes. It’s people like you who have been incredibly influential in this terrific culinary revolution of de-mystification! Cheers from Melbourne Australia 🇦🇺!
I have made this exact recipe twice now. And it’s amazing both times. If you do it make sure the skin is crispy and bacon is also crispy, it makes such a difference.
Great video and yes, everyone still knows what Tetris is. They still put it on every new gaming console and still make new versions of it with new gameplay twists.
Did anyone else notice the meta-humor involved when Kenji is talking about his early days in restaurants chopping things? He's talking about "cutting things, over and over" and instantly smash-cuts to him flipping the chicken. Very humorous. It's around 7:18 or so.
What a lovely, one pot, winter dinner!! Your family is lucky to be enjoying that tonight and I’ll bet the house smelled wonderful. Thanks so much Kenji, will give this a try!
I would LOVE to see a video on cutting veggies. Please post something as I feel this would be extremely useful coming from my #1 watched TH-cam food chef
I do this often but my starch of choice is couscous. You just have to have the proper amount of liquid in it to hydrate the couscous, but i will throw in cauliflower or green beans and relevant spices like tumeric, etc. I was largely inspired by chef johns couscous recipe.
Hi, Kenji! Knife skills series request: something similar to Cara Mangini's book "The Vegetable Butcher: How to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini." Something similar to that book in video format would be invaluable to many, many people - including me!
Thanks for showing off our 4 Quart Saute Pan! We love to see the easy release of well seared chicken in a stainless steel pan, then deglazing the flavorful bits after.
I just made this, eating it as we speak ! I need to work on the portions for everything a bit but man is it good, I did it in my dutch oven. Thank you, Kenji !
Please make a knife skills video! I’ve learned how to cook almost entirely from The Food Lab and Serious Eats, and I’m certain I’m not the only one who would learn a ton from a knife skills video. Thank you for being such a great teacher!
Tetris is still very much alive and well! One of the most recent iterations is called Tetris Effect and it incorporates some really neat visualizations along with songs that were specially written and recorded in parts so that the mix of what you hear and see changes based on how you're playing. It's on all the things and is worth checking out some gameplay footage on youtube at the very least.
The Tetris World Championships are still held in Portland, OR every year. They're a great sight to see. We're a rabid fan base. They were at the Retro Gaming Expo for several years before it fell to Covid.
Another incredible video and even better looking dish! Also love the general tips about cooking, seasoning, cleaning, knife skills, etc. Nice to know what I've been doing wrong/right or same/differently. One thing I wanted to ask was, when you're using the oven for cooking, is there an effect on the final dish if you keep pans not in use in there? Or should all items be removed from the oven? I keep my oven as a second storage for my carbon steel pans, cast iron pans, 25lb baking steel, carbon steel wok, etc. Remove all the cast iron and carbon steel when using the oven to not mess up the seasoning?
Extra pans in your oven will absorb and then radiate heat, so the heat zones in your oven will be different than they would otherwise be. The oven will also, obviously, take longer to pre-heat, and probably more energy to keep at temp. As for seasoning on the extra pans, if you're roasting at ~400 degrees or less, it probably won't make much difference. Any extra oil that hasn't polymerized will burn, so you may get a bit of smoke. Just my thoughts.
@@MichaelHughes124 just to be safe, I'll probably remove everything but the baking steel when using the oven. Don't want my cast iron and carbon steel to get messed up by accident! Thanks for the reply!
I'm pretty new to cooking but I for one would love love love to see a video on proper knife skills. I've picked a many little tips and tricks in cooking already from yourself and others but knife skills is still something I struggle to wrap my head around.
Came across this today and made it tonight. Used bok choi instead of cabbage since that’s what was in the fridge. But it turned out quite well. And my wife said it reminded her of something her mom used to cook for her, so that’s another plus.
Kenji- this is such an awesome technique. You've shared at least 3 variations: this, a green Chile white been version, and an Italian version. Love to see a couple more variations of bases to throw into the rotation!
Can't imagine have a chef for a father let alone da chef of cooking. Ive watched so many cooking videos and they are ight but half seem to reference Kenji at some point or i google how Kenji would cook it. I can't wait to try this recipe it looks soo good. Also that cutting of veggies was like cutting butter with a hot sharp knife. Kenji not only explains that you understand but you feel confident enough to try. I keep messing up with Salt, i never want to over salt things but lately my hand is either heavy or im more sensitive. What kind of salt was in that box he uses?
Thanks for another great video! This might sound strange, but I’d love to see a video on just *how* you clean your kitchen, products, maybe little tips and tricks you’ve picked up over the years. You seem to have things well systematized I thought it might be interesting. I’m always struggling to keep up with the mess.
Right? While guys like Kenji definitely do have some tricks that we aren't utilizing, it's probably mostly his time management skills that he would have learned in a restaurant that make his cleaning more efficient.
Kenji, curious home cook here. In one of your previous videos you mentioned that you don't find washing your rice makes a difference. I conducted a series of tests and found that I can notice a slight difference depending on both the quality of rice and the grain of rice I'm cooking with. Would you be able to give a brief explanation as to why you don't wash your rice? Do you not wash all of your rice or only certain grains? Or do you only buy top shelf? Thanks!!
Hi, I'm not Kenji but I've definitely eaten more rice than him so here's my two cents: For basmati rice and similar kinds, washing the rice reduces the amount of free starch, giving the product less of that thick coating around risotto. In Vietnamese we tend to call it less sticky if that makes sense. The change in quality might be due to the lack of that starch coating, making the rice texture a little bit less porridge-y. I like it personally, and it reduces the smell of old rice but it's barely noticeable to my western friends.
I don't because it seems like unnecessary water wasted if you are making something plain like jasmine rice. I wash for sushi because it's a bit more finicky.
I believe if you buy small quantities of rice, 16 Oz, you don't need to rinse it. If you buy bulk rice 25 - 50 lbs, you should rinse it. Something about being fresh.
I'm loving these one-pot recipes!! Great timing too since I just got some cabbage :v Also a knife skills video would be lovely! I've been learning to cook and I hate mincing garlic because it always sticks to my knife and hands that I end up just using a garlic press haha.
Run your knife under water & shake it off until has just a faint trace of moisture on it. Do the same with your hands. The natural essentials oils in the garlic are hydrophobic & won’t stick to your knife or hands as you’re mincing. The garlic will slide off easily. Just a little moisture goes a long way.
We made this last night and it was delicious! It reminded me of a dish that I was served at a gastropub in Heidelberg. Thanks for publishing these videos!
yes please to the knife skills video! obviously do it when you can, the way you described it suggests a lot of planning and ingredient acquiring but i would love to see it.
Kenji, what did you put in that homemade chicken stock? Bruleed onions? I've made many roasted chicken stocks in restaurants and at home and none have ever been that dark so I'm curious what made yours have such a deep color.
Thank you! I made this tonight using lacinato kale (what I had in the fridge) instead of cabbage. Delicious! I really appreciate you showing techniques like this where you can make easy substitutions based on whatever you have on hand. Any more family meal favorites?
Your point about the chicken skin bonding to the steel pan interests me because I frequently make a chicken and sweet potato soup that asks for you to start the seasoned chicken thighs in a cold Dutch oven and let it come up to heat. When it’s time to flip, the chicken doesn’t stick. Could that be attributed to the enamel coating, or the fact that the fat has had more time to render into the pan?
This looks very delicious! I make a similar dish with carrots instead of cabbage. Dunno why I’ve never thought to use up my cabbage like this, but I will now. Thank you !
You are the most creative content creator showing dairy-free recipes. I just learned about clarified butter from you and I will investigate whether that is an option that my elderly mother can tolerate.
This is crazy, i was scrolling through chicken recipes yesterday on Serious Eats and I selected this one towards the bottom of their list. Today, i come on youtube and see Kenji just posted a video cooking it. I guess im just prepping for dinner tonight.
One of the greatest things about how you film your recipes, is that you show the complete preparation of all the ingredients. I always have to laugh if a chef talks about how easy and quick a recipe is, while having dozens of ingredients fully chopped, peeled and measured out in front of him.
That vinegar seems like a nice touch. I did that for your kapusniak recipe (just white vinegar added near the end) because I couldn't find sauerkraut at the store. Seemed to work out nicely there too.
I would love a knife skills video. I run cooking lesson for Student living in Student Housing for Universities but would be great to have a video to share with them to go beyond the basics I've taught. And I currently do send them to your channel and Adam Liaw because you both teach beyond just the recipe like mise en place and other food knowledge. Also the weather is starting to cool down a bit here in Brisbane and this dish looks super comforting so definitely going to try this one
I absolutely love your videos. Your explanations are a god-sent... not just instructional but the explanations on why to do things is very invaluable Kenji! Thanks a bunch!! Now I know why my chicken always stick to the pan or cooking pot.
Yes, Kenji, please do that series about cutting vegetables!
It'd be great to have some explanation of knife choice as well, and what Kenji looks for when choosing or buying a knife.
@@will7873 Get a Victorinox Fibrox if you want something great, or a MAC MTH-80 if you want the best. Japanese artisan knives (like Kenji is using here) if you want something *special*, these aren't objectively better though.
This would be great. I am tired of destroying veggies when cutting them up for meals haha :)
@@GuyGamer1 Unless you are married to my wife. She messes up a chefs knife / year. Throws them in the dishwasher. Refuses to sharpen. Puts them in the drawer inbetween all other knives instead of the knife block. Would love one of those, but just to much of a waste.
@@Naraku1987 get you a inexpensive knife block with steel blade and steel handle that can be put in the dishwasher and no big deal getting beat up. ✌
You must be careful Tetris-ing chicken back into the pan … I once got it in too perfectly and it all disappeared.
Hi!
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As an avid home cook, I just love the little details you pick up watching and listening to Kenji. For instance it's silly, but I'd never thought to cut across the bacon pack while it was still wrapped based on how much you wanted. These little tricks make home-cooking so much easier versus watching these pre-prepared videos.
Agreed! I chef cut most my packages right down the middle, but for some reason I never thought to do that with bacon, and instead slowly peel each slice one by one and get my hands and the package all greasy... and I pretty much exclusively only use Bacon diced for stews and braises anyways too...
Agreed, I’ve tried keeping my work top tidy when I cook, it’s friggin hard👍🏾😂
I was thinking the same thing like damn that genius. Could do that with anything like cheese or butter too.
Posting in support of the knife skills video idea pitched in this one. I would use the hell out of such a resource.
i thought about this too! such great little details throughout his videos
Chef Kenji. I just want you to know that you have taught me most of what I know about cooking and lit the fire that will burn the rest of my life. I’ve made several of your meals and watched episodes numerous times to etch the knowledge into rote memory. Sometimes a person just needs the right teacher and you are that for me. From the bottom of my heart, thank you for sharing your knowledge and passion for cooking. -your humble apprentice.
I second this!! Have had the exact same experience, though I'm sure we've tried out different recipes. Kenji has genuinely improved my life
Rote. Great word!
Did anyone else get really excited when kenji started talking about a one hour video of him just chopping stuff? Like waiting for the next marvel movie level of excitement.
Right, I'm going to need to clear my schedule for that video.
nope@@MFDOOOOM
if kenji doesent have a cutting video chef jean pierre does and its excellent
Hi, Kenji! I genuinely believe that part of the charm of your videos is how there is essentially zero missing context from start to finish with the exception of cook times, so the jump cut at 16:14 felt slightly out of place. It may sound weird, but I would have loved watching you fumble around to fit all the chicken into the pan. Those little things really make your videos hit closer to home than anything else on TH-cam.
I just bought The Food Lab and The Wok as my first actual real cookbooks after religiously following your recipes and cooking them for everyone I know, thanks for your work man, its really inspiring and brings me so much joy in life
Your dog next to the stove waiting for his taste is priceless. Mine would always sit by the stove when I would cook. I miss him so much.
That's an amazing internal time clock you've got there. The clock on the oven was at 3:23 pre-timeskip at the 18:00 mark and was 4:02 after. Your estimate of about 40 minutes was so spot on.
Love a good one-pot/pan/dish meal to save on cleanup, and this looks like a banger! Thanks Kenji
I love this man's videos. I always learn something about cooking.
Always.
Thanks Kenji. Just made this for dinner and it’s incredibly delicious. Adding sliced mushrooms before the oven along with 4 cloves of garlic crushed.
I would absolutely love a knife skill series! I knew how to cut an onion "properly" before, but one of your videos really elevated how consistently I can get the pieces. Splitting the onion the other way and angling the blade towards the virtual center of a circle below the cutting board has helped me so much.
Which video had the blade angling towards the virtual center?
@@danwhaley_ pretty sure it was either in his qna or his other braised chicken video. Can’t remember exactly
@@danwhaley_ Black bean burgers, about 2 minutes in. th-cam.com/video/BMgLRD2v5w0/w-d-xo.html
I would love the knife series for two reasons. 1. The tips help even experienced home cooks. 2. I put your videos on as my on repeat calm watching or while doing chores or cooking. I hope that comes to fruition.
Made this dish over the weekend and it was great. Our kids (4 of them under 10) were skeptical but they all loved it and a couple even went back for seconds. And the best part is this can all be done for under $10 and feed our family of 6.
After watching this video yesterday, I knew I had to make it today. I made some mistakes, I used to much liquid, I forgot the potatoes and somehow I also let the chicken get too dark. But it was still absolutely delicious. I am looking forward to the leftovers tomorrow, probably just gonna shred the chicken into the broth and reheat it as a soup.
This one will definitely become part of my weeknight arsenal.
Just made this for my partner and we DEVOURED it. No bacon on hand plus I used Better Than Boullion instead of chicken stock, and it still tasted delicious. Another home run as always, sir.
Made this last night. It was super tasty 😋 I couldn't believe how perfectly crispy the skin was when it was done. I love how forgiving the recipe is and I plan to make it again soon and change things up to better fit my taste and texture. Thanks for all you teach. My husband and I watch all of your videos and you are now our main source for new recipes.
Kenji! Thank you so much for showing a DARK BROWN sear instead of scrapping the whole video. I appreciate seeing the mistakes or almost mistakes.
The thing I like about this channel is that it’s full of good recipes and cooking technique, but it’s not so technical and organized (or full of exotic ingredients) that I can’t see myself doing the same thing.
Family Meal lol. Short-order cook doesn't have family. They are an army of one at a time. Show up a little early so you can prep things the way you want them. Bust it all out on your own. Do basic prep for the next cook coming in.
Eat alone in a corner of the kitchen.
It was nice cooking up stuff for the rest of the staff even though it might just be you and the bartender(s) and the bouncer. I know all about the scrounging in the walk-in. I learned to make a really good beef and vegetable soup. The bar I cooked at had this notion that it was going to try and move up-market a bit, so they ordered actual bone in ribeyes and most of them sat unsold because nobody at what was basically a sports bar was buying anything more fancy than a mushroom and swiss burger. So I made stock from the bones and seared off the steaks. Some carrots and celery that would normally be served to the trash can because nobody ate them with the wings. Make a grilled cheese sandwich to go along with it. Thems good eats.
A knife skills series would be great! I want to learn more knife skills, specifically with garlic on peeling and cutting it faster. I'm just really slow using a knife and I want to learn how to be fast and efficient.
9:01. Haha. That efficiency thing is right on, and you threw in the added bonus of going to get a new pan to hold your partially cooked chicken (which is the same as raw in terms of biohazard potential) instead of using your original pan. That's what people in restaurants do who have a stew!
I make dishes like this all the time, too. I bought an induction burner and do it outside so the smells dissipate. Delicious.
Did u research the induction hob? If yes, plus feel free to share info? Thanks!
Another very useful video idea would be to show/explain how you have your kitchen set up. How/where you store your bowls/pans/utensils/etc. I've cooked in a "bachelor pad" with no order to the kitchen at all, and in a really nice, well stocked and organized kitchen, and it was night and day. Everything was executed better and easier, and I've been trying to optimize my cooking area ever since, never quite getting to a result that I'm happy with. Basically a "How to create a kitchen" video if you will.. The tools you need, why/where you should put them (assuming it matters), and so on.
This. I'm in the process of redoing the kitchen in a foreclosure I bought that I'm planning on moving into. I can find some articles on how to set up a kitchen but they are all around 100 years old or so (okay, maybe only 70ish, 1950 or so). The fundamentals are all still the same but there is a lot more electrical equipment now than then and other things that didn't exist back then.
Would love the idea of a knife skills video! When I get help in the kitchen the first question I get is "... How do I cut this?"
Would be able to refer them to that video. Would definitely learn some techniques myself, always happy to learn more!
I made this today because I had some napa cabbage I needed to use, and oh my goodness, that was probably one of the best meals I've had in a long time! No one should be skipping the splash of vinegar at the end, it brings the dish together so well. Also, this is unrelated, but I decided to break down a chicken for the dish using your method instead of the way my dad usually did it, and it went by in so little time!
I used white wine instead of vinegar and it was so good
@@jackjackmillar That sounds like it tasted real good! I actually used white wine vinegar lol
@@jackjackmillar found adam ragusea's alt account
As someone who loves to cook but has never worked in a restaurant environment, I would love a knife-skills video, or even series. That is the one part of cooking that always slows me down, partially because I don't have to do a whole lot of it to practice, but also partially due to the filming techniques typically used in what videos there are. Just seeing the chopping from a near first-person perspective is often way more helpful than a wordy description of the technique.
I made this for dinner tonight. I left out the bacon because my wife doesn't like it, but holy crap was this good. The chicken skin was so crispy, and the meat was tender. The cabbage and onions are a solid combo. 10/10
This was delicious. Made it this evening for dinner, one of the nicest, most comforting cooking smells ever. A lovely dish for a winter's evening here in the UK. I only had crappy chicken stock cubes left in the pantry, so I gave the umami a boost with a half teaspoon of Vegemite, which also helped to darken it a little, and I decided to chuck in a couple cloves of garlic a couple minutes before I added the stock, for no reason other than because I love garlic. This was a lovely meal. Thank you!
Yes to the knife skills series
“I’ll leave the thyme sprigs in, it’s a problem for future me”
Future Kenji: “I’ll leave those in, whoever’s eating can pick those out”
I don't mind it. I made Joshua Weissman's chicken soup recipe recently for my wife when she was sick. He called for the herbs to be wrapped in cheese cloth and simmered for 20 minutes. I just threw everything in. The wife loved it and I loved it.
@@Propane_Acccessories oh I would do the same thing. I just thought it was funny how he just ended up saying fuck it haha
I love the whole sprig in a dish, perfect little taste .
Am I the only one who appreciates Kenji's not huge or glamorous kitchens?
Tonight I was looking for a recipe to use chicken leg quarters and this fit my ingredients and comfort level perfectly! I used quartered brussels sprouts in place of the cabbage and everything turned out well. Thanks for the great visuals and instruction- I feel encouraged to cook something similar again!
You are a great teacher and I love your simple yet flavour packed recipes. It’s people like you who have been incredibly influential in this terrific culinary revolution of de-mystification! Cheers from Melbourne Australia 🇦🇺!
I have made this exact recipe twice now. And it’s amazing both times. If you do it make sure the skin is crispy and bacon is also crispy, it makes such a difference.
Great video and yes, everyone still knows what Tetris is. They still put it on every new gaming console and still make new versions of it with new gameplay twists.
Looks delicious! And if you do end up making that knife skills series I would watch the hell out of it and appreciate it a ton lol.
I'd love a knife series! Also, a knife-sharpening one would be awesome!
Chef Lucas Sin and Kenji is suddenly a collaboration I didn't think I needed in my life...
Did anyone else notice the meta-humor involved when Kenji is talking about his early days in restaurants chopping things? He's talking about "cutting things, over and over" and instantly smash-cuts to him flipping the chicken. Very humorous. It's around 7:18 or so.
So happy to see you presenting this dish, it's my favorite one out of all your work - we make it at least once a month!
please do a knife skill series! love watching the nuances of your cooking techniques & implementing them into my own
What a lovely, one pot, winter dinner!! Your family is lucky to be enjoying that tonight and I’ll bet the house smelled wonderful. Thanks so much Kenji, will give this a try!
cant say enough how thankful i am for your videos. great teacher
I would LOVE to see a video on cutting veggies. Please post something as I feel this would be extremely useful coming from my #1 watched TH-cam food chef
I do this often but my starch of choice is couscous. You just have to have the proper amount of liquid in it to hydrate the couscous, but i will throw in cauliflower or green beans and relevant spices like tumeric, etc. I was largely inspired by chef johns couscous recipe.
You teach by including the reasons you do what you do. This recipe is one I will try, and lots of tricks to use along the way!
Hi, Kenji!
Knife skills series request:
something similar to Cara Mangini's book "The Vegetable Butcher: How to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini." Something similar to that book in video format would be invaluable to many, many people - including me!
Probably one of the most popular Kenji recipes i've done for the familia. 4 thumbs up 👍
Thanks for showing off our 4 Quart Saute Pan! We love to see the easy release of well seared chicken in a stainless steel pan, then deglazing the flavorful bits after.
I just made this, eating it as we speak ! I need to work on the portions for everything a bit but man is it good, I did it in my dutch oven. Thank you, Kenji !
i love the idea of a knife skills video! I'm always so impressed by how quickly you chop up anything and everything
Please make a knife skills video! I’ve learned how to cook almost entirely from The Food Lab and Serious Eats, and I’m certain I’m not the only one who would learn a ton from a knife skills video. Thank you for being such a great teacher!
Tetris is still very much alive and well! One of the most recent iterations is called Tetris Effect and it incorporates some really neat visualizations along with songs that were specially written and recorded in parts so that the mix of what you hear and see changes based on how you're playing. It's on all the things and is worth checking out some gameplay footage on youtube at the very least.
The Tetris World Championships are still held in Portland, OR every year. They're a great sight to see. We're a rabid fan base. They were at the Retro Gaming Expo for several years before it fell to Covid.
The new idea for a knife skills video sounds INCREDIBLY helpful and interesting. Please make that happen!
My husband saw this video right after it was uploaded, we had everything so we made it for dinner. It was so good, thank you for the delicious meal.
Another incredible video and even better looking dish! Also love the general tips about cooking, seasoning, cleaning, knife skills, etc. Nice to know what I've been doing wrong/right or same/differently. One thing I wanted to ask was, when you're using the oven for cooking, is there an effect on the final dish if you keep pans not in use in there? Or should all items be removed from the oven? I keep my oven as a second storage for my carbon steel pans, cast iron pans, 25lb baking steel, carbon steel wok, etc. Remove all the cast iron and carbon steel when using the oven to not mess up the seasoning?
Extra pans in your oven will absorb and then radiate heat, so the heat zones in your oven will be different than they would otherwise be. The oven will also, obviously, take longer to pre-heat, and probably more energy to keep at temp. As for seasoning on the extra pans, if you're roasting at ~400 degrees or less, it probably won't make much difference. Any extra oil that hasn't polymerized will burn, so you may get a bit of smoke. Just my thoughts.
@@MichaelHughes124 just to be safe, I'll probably remove everything but the baking steel when using the oven. Don't want my cast iron and carbon steel to get messed up by accident! Thanks for the reply!
I'm pretty new to cooking but I for one would love love love to see a video on proper knife skills. I've picked a many little tips and tricks in cooking already from yourself and others but knife skills is still something I struggle to wrap my head around.
Came across this today and made it tonight. Used bok choi instead of cabbage since that’s what was in the fridge. But it turned out quite well. And my wife said it reminded her of something her mom used to cook for her, so that’s another plus.
Hey Kenji is there a reason you didn't brown the bacon first and then sear the chicken in the bacon fat ? Curious as to the order of operations...
Really miss your late night vids, no one else quite does it like you Kenji! Hope all is well with you & your loved ones.
Kenji- this is such an awesome technique. You've shared at least 3 variations: this, a green Chile white been version, and an Italian version. Love to see a couple more variations of bases to throw into the rotation!
Hey Kenji, just wanted to say I love your videos and that you inspire me to cook, thank you!
Random idea, wouldn't a tea infuser help with the fishing of thyme and rosemary sprigs?
yes knife skills series plz !!!!!!!!!
This was so good on a cold night. We loved it. Many thanks!
Can't imagine have a chef for a father let alone da chef of cooking. Ive watched so many cooking videos and they are ight but half seem to reference Kenji at some point or i google how Kenji would cook it. I can't wait to try this recipe it looks soo good. Also that cutting of veggies was like cutting butter with a hot sharp knife. Kenji not only explains that you understand but you feel confident enough to try. I keep messing up with Salt, i never want to over salt things but lately my hand is either heavy or im more sensitive. What kind of salt was in that box he uses?
I made this last night. I loved it. Thank you for sharing your recipes and knowledge on food science and stuff.
Looks great would love more one pot meal series as well !
Thanks for another great video! This might sound strange, but I’d love to see a video on just *how* you clean your kitchen, products, maybe little tips and tricks you’ve picked up over the years. You seem to have things well systematized I thought it might be interesting. I’m always struggling to keep up with the mess.
Right? While guys like Kenji definitely do have some tricks that we aren't utilizing, it's probably mostly his time management skills that he would have learned in a restaurant that make his cleaning more efficient.
Kenji, curious home cook here. In one of your previous videos you mentioned that you don't find washing your rice makes a difference. I conducted a series of tests and found that I can notice a slight difference depending on both the quality of rice and the grain of rice I'm cooking with. Would you be able to give a brief explanation as to why you don't wash your rice? Do you not wash all of your rice or only certain grains? Or do you only buy top shelf? Thanks!!
Kenji, can you and Joshua Weissman have a debate on whether to wash rice haha?
Hi, I'm not Kenji but I've definitely eaten more rice than him so here's my two cents: For basmati rice and similar kinds, washing the rice reduces the amount of free starch, giving the product less of that thick coating around risotto. In Vietnamese we tend to call it less sticky if that makes sense. The change in quality might be due to the lack of that starch coating, making the rice texture a little bit less porridge-y. I like it personally, and it reduces the smell of old rice but it's barely noticeable to my western friends.
I don't because it seems like unnecessary water wasted if you are making something plain like jasmine rice. I wash for sushi because it's a bit more finicky.
I believe if you buy small quantities of rice, 16 Oz, you don't need to rinse it. If you buy bulk rice 25 - 50 lbs, you should rinse it. Something about being fresh.
Watch Adam Ragusea’s video on washing rice. There are a bunch of reasons why or why not to wash rice.
I'm loving these one-pot recipes!! Great timing too since I just got some cabbage :v Also a knife skills video would be lovely! I've been learning to cook and I hate mincing garlic because it always sticks to my knife and hands that I end up just using a garlic press haha.
Grate the garlic
Run your knife under water & shake it off until has just a faint trace of moisture on it. Do the same with your hands. The natural essentials oils in the garlic are hydrophobic & won’t stick to your knife or hands as you’re mincing. The garlic will slide off easily. Just a little moisture goes a long way.
We made this last night and it was delicious! It reminded me of a dish that I was served at a gastropub in Heidelberg. Thanks for publishing these videos!
We all know damn well that the cut at 10:21 was so you could salvage that dropped bacon at 10:17 :D
i love this guy!!
yes please to the knife skills video! obviously do it when you can, the way you described it suggests a lot of planning and ingredient acquiring but i would love to see it.
So comforting to see that everybody has that old beaten-up baking sheet!
Kenji, what did you put in that homemade chicken stock? Bruleed onions? I've made many roasted chicken stocks in restaurants and at home and none have ever been that dark so I'm curious what made yours have such a deep color.
I just made this and I really enjoyed it. Easy to do and super tasty. I added a pinch of cayenne, a la Chef John. Will definitely make again.
that knife skills all in one time-stamped video is an INCREDIBLE idea. please do that.
Thank you! I made this tonight using lacinato kale (what I had in the fridge) instead of cabbage. Delicious! I really appreciate you showing techniques like this where you can make easy substitutions based on whatever you have on hand. Any more family meal favorites?
Shabu is my spirit animal. The way he scampered when he was called for food.
This recipe is bloody great, one of the best things I've cooked, and pretty cheap too.
Your point about the chicken skin bonding to the steel pan interests me because I frequently make a chicken and sweet potato soup that asks for you to start the seasoned chicken thighs in a cold Dutch oven and let it come up to heat. When it’s time to flip, the chicken doesn’t stick. Could that be attributed to the enamel coating, or the fact that the fat has had more time to render into the pan?
It’s the enamel.
This looks very delicious! I make a similar dish with carrots instead of cabbage. Dunno why I’ve never thought to use up my cabbage like this, but I will now. Thank you !
You are the most creative content creator showing dairy-free recipes. I just learned about clarified butter from you and I will investigate whether that is an option that my elderly mother can tolerate.
A video on cutting vegetables/meat segueing into mise en place would be fantastic. I'd love to hear how you prepare and store food.
This is crazy, i was scrolling through chicken recipes yesterday on Serious Eats and I selected this one towards the bottom of their list. Today, i come on youtube and see Kenji just posted a video cooking it. I guess im just prepping for dinner tonight.
Would love to see a video of your post cook cleanup process!
One of the greatest things about how you film your recipes, is that you show the complete preparation of all the ingredients.
I always have to laugh if a chef talks about how easy and quick a recipe is, while having dozens of ingredients fully chopped, peeled and measured out in front of him.
That vinegar seems like a nice touch. I did that for your kapusniak recipe (just white vinegar added near the end) because I couldn't find sauerkraut at the store. Seemed to work out nicely there too.
I would love a knife skills video. I run cooking lesson for Student living in Student Housing for Universities but would be great to have a video to share with them to go beyond the basics I've taught. And I currently do send them to your channel and Adam Liaw because you both teach beyond just the recipe like mise en place and other food knowledge.
Also the weather is starting to cool down a bit here in Brisbane and this dish looks super comforting so definitely going to try this one
It's in the oven now! I used a cup of sake in the broth. Omitted the potato as l am planning to serve it with brown rice.
I absolutely love your videos. Your explanations are a god-sent... not just instructional but the explanations on why to do things is very invaluable Kenji! Thanks a bunch!! Now I know why my chicken always stick to the pan or cooking pot.
Always a good week when Kenji drops a new video
I made this after watching the video. I was easy and delicious. Thank you for this.
Tetris was my childhood favorite. Played it endlessly on my Nintendo Gameboy.
This is like classical "Chicken Dinner" in many parts of the world. Universal fav, can't go wrong ever.