I am new(ish) to the channel, but I really appreciate how Kenji talks about food and the whys, whats, and the thought process for each dish. It makes it so much easier to cook at home and make decisions about what to cook with what you have on hand.
me, watching you plate the dish - "hmmm, sauce looks pretty loose." two seconds later, back on the stove reheating it because you thought it was too saucy. you've taught me so well, chef!
I love Babish, chef JP, Sam the Cooking Guy, and Weissman…but there’s something about the simplicity of Kenji and his Go Pro’s that I just love. I’ve made more of Kenji’s recipes for sure. Crazy how he pulls it off with limited cameras and no support staff!
Creation wise, it's definitely simpler in terms of simply attaching a Gopro while cooking with minimal editing later. The difficult part is that actually doing this requires experience cooking a really wide variety of stuff. Kenji also knows how to organise his kitchen, so there's very little down time in his raw POV.
This looks so so good. I normally go the route of heavily seasoning my braises for a specific purpose and then freezing in portions. I like this idea way way more since it’s immediate payoff rather than weeks down the road!
Another absolute banger of a recipe. I made this dish tonight and I honestly think it was one of the best pasta dishes I’ve ever eaten. Thank you Kenji!
my chef (italian) has shown me that if the sauce is too liquidy, (like when you wanted to reduce it down more) you just let the pasta sit in the sauce and rest for half a minute before plating, more starches leak and stiffen the sauce so it clings to long pastas like tagliatelle/pappardelle etc. youve probably already tested this but interested in your thoughts on wether that technique is really feasible. cheers for another wonderful simple recipe kenj :))
this is insane how good it is. I made it yesterday with the leftover pork from the weekend and i still can't believe how good it is :) Thanks Kenji, you are awesome :)
I've made pasta al limone over a 100 times and it never occurred to me to put my leftover carnitas, sitting in the fridge as I write this, in the pasta al limone. Tomorrow's dinner will be nice.
Made the pork recipe this morning, came out delicious! Doing this for dinner and I'll do the beans tomorrow, I'm addicted and for so cheap. My local grocery store sold 4 lbs for less than 15 bucks.
Just came across this and happened to have smoked pork shoulder leftovers from this weekend... This is amazing! It's better than the bbq pulled pork sandwiches that I originally cooked the pork for. Can't go wrong with anything Kenji.
Important question... I insist on keeping the protective covers for my microplanes and graters while storing them but my wife HATES them. Do the covers keep the tools sharper or does it matter? Im guessing since you couldn't find yours in the bucket of tools you are on the anti-cover side.
Great video, I would never have thought to combine pulled pork and pasta but it looks very tasty. Re the conversation about pasta shape and sauce pairing- I have some funky shaped pasta my sister brought me from Italy and I don’t know what kind of sauce to pair it with. They are small flat ovals, a bit larger than the pressed pennies that you get at zoo or something, and are smooth on one side and textured on the other. Any suggestions for what might mix nicely with a pasta like that? Bonus points if anyone has a name for the shape too!
I think Sasha Marx is at ChefSteps now, by the way. I'm pretty sure I've spied him in the background of a couple of their vids recently. His recipe is still probably over on Serious Eats, but just letting you know!
I've heard differing reports on cooking with alcohol and how much of the alcohol actually burns off when cooking. Some say most of it does, and others say that very little does. Is there a definitive, trustworthy source on this?
Basically: If you cook for a while, it'll mostly cook off (it's not really burning, it's just evaporating unless you flambé, but even flambé doesn't get everything). Shorter cooktimes will probably have less alcohol evaporating. Realistically though, most people avoiding alcohol for religious reasons are avoiding it because intoxication is prohibited - and the amount of alcohol you would consume from 99% of alcohol-inclusive dishes wouldn't even be enough to give you a buzz, nor to interfere with most medications (i've never had an issue with my 'dont drink on these' epilepsy pills) or to cause any kinda intoxication, even to kids. If you're avoiding having alcohol in the house, or are nervous about serving alcohol to an alcoholic though, then i'm not sure what the best advice would be - but It's all a personal decision at the end of the day.
I recommend watching Adam Ragusea's video on this topic titled "Does Alcohol Really Burn Off When Cooked?" where he explores the science behind the question. The short answer is that it depends on how you cook it. th-cam.com/video/nxqAGbJ3bSA/w-d-xo.html
Hola Kenji, te sigo hace pocos días desde México, tus recetas son magníficas, me encanta el tiempo real en el cual cocinas, ya hice dos recetas y salieron estupendas. Un gran saludo desde México.
Thanks Kenji for a great video as usual :) Wanted to ask if you had ever noticed a difference in pasta cooked in enough water to keep boiling after the pasta is added vs a large-ish saucepan or small pot (like i sometimes use) that can get enough water boiling but the temperature change when the room-temp pasta is added slows the return to a boil by at least a minute or two? thanks!
Whats up Kenji! Love your videos, has changed the game for me in the kitchen so thank you! One question though, idk if you've every explained this or not in prior videos...why do you eat by the door or at a window? hahahaha I love it, but just curious what that is about? cheers
Kenji Im a big fan of your food that makes me so hungry always. however, what is the name of black stir stick(?) and where can I get? thanks in advance.
I love the efficiency of the small kitchen with so much close at hand, but I wondered about the carabiners on the counter to the right of the burners. Are they for hanging pots or .,.?
that's fine. Flavors will all be there, but it might not give your dishes quite the same mouthfeel. It will still be way better than any store bought stock. You need raw bones to get it to be that gelatinous. Cooked bones won't work as well - the gelatin has broken down. Also, his looks like it's been reduced to maybe 1/3 of its starting volume, so it's quite concentrated.
Fun Fact: Perhaps not everyone knows that Parmigiano Reggiano does not contain lactose, so it is lactofree cheese and it is also suitable for consumers who are lactose intolerant. Try googling it yourself if you doubt.
much longer. I made turkey stock this year and I let it simmer overnight, or about 12 hours. After straining it, it would take another 1-2 hrs to reduce it down to being as concentrated as Kenji's is in the video.
When it comes to storing the leftovers for pulled pork, do you recommend pulling it all apart immediately after initially cooking, or leaving bigger pieces intact and then pulling them once they've been reheated the second time?
Bruh literally in the fridge in a container covered up with a lid or plastic wrap. I used to make basically the same thing at the restaurant I worked at.
can't wait for the next videos! might actually be a way to do "meal prep" and enjoy some pork as a single person. pork roast was always our German Sunday family lunch, but never made it myself since what am I gonna do with a few kg of meat? but preparing pulled pork and then using it in various ways sounds like a really good idea! just have to get a Dutch oven before..
My Aunt does this, and she freezes it in portions. She will use some of it for tacos or quesadillas, and then for bbq or a hot sandwich later. Obviously, she’s not using 10 pound roasts, but a 3-4 pound one is useful that way.
Hey Kenji, one question, why don't you mince the onion rather than finely chopping in and then trying to soften them in oil? won't mincing in mixer/grinder be quicker and more flavorful? just asking I don't know much about cooking.
It took him about 10 seconds to slice the onion, probably faster than you could find and plug in a food processor, let alone clean it once you're done. He also says he doesn't want the browned, sweet onion flavor, so the bigger pieces will stay translucent longer before they brown. You also get the flavor and texture of the onion slices in your final dish, a nice compliment and contrast from bite to bite. Plus, the slices look nice in the dish. Just a few thoughts. But mostly probably because it's much easier and faster to just slice the onion with a knife.
Depending on your reasons for not drinking (I also do not drink but do cook with wine/booze), just go for it. When I run out of wine I do stock with a bit of vinegar since vinegar is WAYYY more acidic than straight wine.
You can't just substitute that homemade turkey stock with any store-bought stock. Considering how gelatinous your turkey stock is, someone following this video would need to add some kind of extra thickening agent if they were using stock from the store.
Hey Kenji, do you have any advice on how to minimize the waste when dicing a celery root? It's eaten a lot here in sweden and I dont make stock often enough to use all the scraps.
I love this channel, but I definitely have to try to turn it off before you eat. I'd much rather see you take a bite on camera than to hear the crunching and slurping. The ASMR of people eating is NOT my thing. Everything else is a 10/10 though. 🍻
I am new(ish) to the channel, but I really appreciate how Kenji talks about food and the whys, whats, and the thought process for each dish. It makes it so much easier to cook at home and make decisions about what to cook with what you have on hand.
me, watching you plate the dish - "hmmm, sauce looks pretty loose." two seconds later, back on the stove reheating it because you thought it was too saucy.
you've taught me so well, chef!
I love Babish, chef JP, Sam the Cooking Guy, and Weissman…but there’s something about the simplicity of Kenji and his Go Pro’s that I just love. I’ve made more of Kenji’s recipes for sure. Crazy how he pulls it off with limited cameras and no support staff!
I think it’s because Kenji is just cooking and happens to be recording it.
A bit more realism and how we normally cook.
Creation wise, it's definitely simpler in terms of simply attaching a Gopro while cooking with minimal editing later. The difficult part is that actually doing this requires experience cooking a really wide variety of stuff. Kenji also knows how to organise his kitchen, so there's very little down time in his raw POV.
@@JustaFatBoi and being able to articulate well at the same time w/o a plan/script
wiessman L 👎
which one is chef JP?
"If I spilled this sauce on the floor, what [pasta shape] would I use to clean it up?" Kenji, you are the best!
That was a madman's explanation. :-)
Jamón is always such a perfect little gentleman when he's getting his little treat.
i like to think he’s not even hungry he just plays along to keep kenji happy
This looks so so good. I normally go the route of heavily seasoning my braises for a specific purpose and then freezing in portions. I like this idea way way more since it’s immediate payoff rather than weeks down the road!
Educational, inspirational and easy to do at home for beginners: top cooking content.
Thank you for this!
Another absolute banger of a recipe. I made this dish tonight and I honestly think it was one of the best pasta dishes I’ve ever eaten. Thank you Kenji!
my chef (italian) has shown me that if the sauce is too liquidy, (like when you wanted to reduce it down more) you just let the pasta sit in the sauce and rest for half a minute before plating, more starches leak and stiffen the sauce so it clings to long pastas like tagliatelle/pappardelle etc. youve probably already tested this but interested in your thoughts on wether that technique is really feasible. cheers for another wonderful simple recipe kenj :))
that’s genius!
Absolutely.
Thanks, I'm always looking for new recipes for cooked pulled pork, I smoke up a bunch in the summer and freeze it for the winter.
this is insane how good it is. I made it yesterday with the leftover pork from the weekend and i still can't believe how good it is :) Thanks Kenji, you are awesome :)
Truly love the pasta shape analogy. But do tube shaped pasta = shop vac sauce clean up? 😂
enlightened comment
I've made pasta al limone over a 100 times and it never occurred to me to put my leftover carnitas, sitting in the fridge as I write this, in the pasta al limone. Tomorrow's dinner will be nice.
If it weren't so wasteful, dumping a bunch of sauces on the floor and using pasta to clean them up would make a good April Fools video...
Made the pork recipe this morning, came out delicious! Doing this for dinner and I'll do the beans tomorrow, I'm addicted and for so cheap. My local grocery store sold 4 lbs for less than 15 bucks.
Yes!! I love the back to back videos. Since we don't get to see more of the late night of Kenji's cooking, I am watching your videos at night time.
That stock looked fire.
The pasta clean up analogy may be one of the most useful bits of culinary info I've ever heard.
I love Jamon, but I miss Shabu :(
I'm trying to think of what type of sauce Cascatelli would be good to clean up.
Just came across this and happened to have smoked pork shoulder leftovers from this weekend... This is amazing! It's better than the bbq pulled pork sandwiches that I originally cooked the pork for. Can't go wrong with anything Kenji.
Jamon so beautiful. I miss shabu :(
I miss shabu :(
Kenji "....you COULD, if you wanted to."
My brain "GRABABRUSHANDPUTALITTLEMAKEUP"
... why am I like this?
My wife said this is one of the best things I’ve made. Thanks.
Love your cooking Kenji! planning to make this soon
Important question... I insist on keeping the protective covers for my microplanes and graters while storing them but my wife HATES them. Do the covers keep the tools sharper or does it matter? Im guessing since you couldn't find yours in the bucket of tools you are on the anti-cover side.
Greetings from Jacksonville Florida USA. Nice job. I love watching you work!
When kenji tilted his head to eat a piece of pasta. I felt that
I love this series, a really delicious meal prep that i always wanted. Thkz
I love this recipe! I’ve made it with squirrel as well as pork, it works really well with the game meat.
Great video, I would never have thought to combine pulled pork and pasta but it looks very tasty. Re the conversation about pasta shape and sauce pairing- I have some funky shaped pasta my sister brought me from Italy and I don’t know what kind of sauce to pair it with. They are small flat ovals, a bit larger than the pressed pennies that you get at zoo or something, and are smooth on one side and textured on the other. Any suggestions for what might mix nicely with a pasta like that? Bonus points if anyone has a name for the shape too!
Orecchiette. Little ears. Classic pairing is sausage and broccoli rabe. I have a video on that.
I think Sasha Marx is at ChefSteps now, by the way. I'm pretty sure I've spied him in the background of a couple of their vids recently. His recipe is still probably over on Serious Eats, but just letting you know!
He is indeed. We had lunch a couple of weeks ago.
@@JKenjiLopezAlt Oh, duh - I had not considered that would mean you were both in Seattle now! Very cool!
I've heard differing reports on cooking with alcohol and how much of the alcohol actually burns off when cooking. Some say most of it does, and others say that very little does. Is there a definitive, trustworthy source on this?
Basically: If you cook for a while, it'll mostly cook off (it's not really burning, it's just evaporating unless you flambé, but even flambé doesn't get everything). Shorter cooktimes will probably have less alcohol evaporating. Realistically though, most people avoiding alcohol for religious reasons are avoiding it because intoxication is prohibited - and the amount of alcohol you would consume from 99% of alcohol-inclusive dishes wouldn't even be enough to give you a buzz, nor to interfere with most medications (i've never had an issue with my 'dont drink on these' epilepsy pills) or to cause any kinda intoxication, even to kids.
If you're avoiding having alcohol in the house, or are nervous about serving alcohol to an alcoholic though, then i'm not sure what the best advice would be - but It's all a personal decision at the end of the day.
I recommend watching Adam Ragusea's video on this topic titled "Does Alcohol Really Burn Off When Cooked?" where he explores the science behind the question. The short answer is that it depends on how you cook it.
th-cam.com/video/nxqAGbJ3bSA/w-d-xo.html
The amount of wine added to a typical dish vs the overall volume is going to make any alcohol (whether an amount burns off or not) negligible.
I must've missed this - how long has it been since Kenji fixed the lid of the salt box? That was broken for years.
Hola Kenji, te sigo hace pocos días desde México, tus recetas son magníficas, me encanta el tiempo real en el cual cocinas, ya hice dos recetas y salieron estupendas. Un gran saludo desde México.
Gracias Debora!
Could I do this same thing with leftover pulled beef ? Maybe red wine and beef stock instead of white and chicken ?
For sure.
@@JKenjiLopezAlt thank you!
If I spilled this sauce on the floor, I think I’d use a bow tie to clean it up
Thanks Kenji for a great video as usual :)
Wanted to ask if you had ever noticed a difference in pasta cooked in enough water to keep boiling after the pasta is added vs a large-ish saucepan or small pot (like i sometimes use) that can get enough water boiling but the temperature change when the room-temp pasta is added slows the return to a boil by at least a minute or two? thanks!
I believe pasta cooks above 180°f so it probably wouldn’t matter.
I’ve written about this a lot. It doesn’t make much difference and, in fact, a smaller pot will return to a boil faster than a large pot will.
What kind of stirring tool/spatula are you using?
Look up Earlywood wooden cooking utensils.
@@swisski Thank you! I was getting kitchen tools that were close but not quite right when I searched. Didn't know it was wood.
0:50 dog thought bubble: “he goes to all this trouble, I’d eat the meat raw…”
if I could trade places with a dog for one day I would most assuredly choose Hamon
Whats up Kenji! Love your videos, has changed the game for me in the kitchen so thank you! One question though, idk if you've every explained this or not in prior videos...why do you eat by the door or at a window? hahahaha I love it, but just curious what that is about? cheers
What did he do with juices in the original video
Kenji Im a big fan of your food that makes me so hungry always. however, what is the name of black stir stick(?) and where can I get? thanks in advance.
They're from a company called Earlywood. I bought myself a set of them and also as gifts for family
@@swaggerbuns thanks. Will visit their website.
Would it ruin it if I added a can of crushed san marzanos to this? Seems like it's missing some tomato flavor.
I love the efficiency of the small kitchen with so much close at hand, but I wondered about the carabiners on the counter to the right of the burners. Are they for hanging pots or .,.?
It could be for child saftey
Or that’s where he was standing when he emptied his pockets.
Kenji out here taking vegetables rigidity
Lmao
I make my own stock and can it. It never really becomes gelatinous. Is that OK?
that's fine. Flavors will all be there, but it might not give your dishes quite the same mouthfeel. It will still be way better than any store bought stock.
You need raw bones to get it to be that gelatinous. Cooked bones won't work as well - the gelatin has broken down. Also, his looks like it's been reduced to maybe 1/3 of its starting volume, so it's quite concentrated.
The tip about the Noodle to sauce pairing was really helpful, thanks for another thing to commit to memory while cooking.
Fun Fact: Perhaps not everyone knows that Parmigiano Reggiano does not contain lactose, so it is lactofree cheese and it is also suitable for consumers who are lactose intolerant.
Try googling it yourself if you doubt.
Or, maybe you shouldn’t presume why other people do or do not eat certain things.
What knife are you using in this video?
Haven't seen Shabu in a few episodes. Hope shes ok.
Same.
My favourite pasta shape for just about everything is farfalle, because they look like butterflies =)
Well, that's what farfalle means in Italian, butterflies
@@DrunkGeko looka dis mook
I wonder if people who have a phobia of butterflies can eat farfalle.
@@JustOneAsbesto We can
@@JustOneAsbesto it's cathartic for them to destroy their enemies
Not the drywall joint knife 😂
where is shabu? i haven't seen shabu in a while.
@@porieux nooo :(
How come you use that sparky thing to start your burners? I would have thought that fancy looking appliance would have built in starters?
the range's igniter is broken
How does Jamòn always know exactly when the food is done??
thought that was a teppanyaki spatula, no its just a paint scraper lol
7:25 That is simultaneously the most disgusting and the most instructive way of thinking about pasta shapes I've ever heard.
How long do you simmer your meat stock? 1.5 hr?
much longer. I made turkey stock this year and I let it simmer overnight, or about 12 hours. After straining it, it would take another 1-2 hrs to reduce it down to being as concentrated as Kenji's is in the video.
What happened to his restaurant? Did he sell it? Step down?
When it comes to storing the leftovers for pulled pork, do you recommend pulling it all apart immediately after initially cooking, or leaving bigger pieces intact and then pulling them once they've been reheated the second time?
Leave them intact and pull cold as you need. You can easily shred it straight from the fridge.
@@JKenjiLopezAlt thanks Kenji you are a legend
Do you have a new son? Congratulations!
It looks like the bowl you use in this video is one of Patty Oyama's. True? We're old friends.
Don’t use any pasta to clean up a mess! No matter what shape it is
0:40 Jamon really made me bust up right there.
Kenji, How did you store the pulled pork after cooking it?
Bruh literally in the fridge in a container covered up with a lid or plastic wrap. I used to make basically the same thing at the restaurant I worked at.
And leave all the juices in the container.
If you smoke a bunch of it like I do in the summer, it freezes awesomely which vacuum bagged.
can't wait for the next videos! might actually be a way to do "meal prep" and enjoy some pork as a single person. pork roast was always our German Sunday family lunch, but never made it myself since what am I gonna do with a few kg of meat? but preparing pulled pork and then using it in various ways sounds like a really good idea! just have to get a Dutch oven before..
Freeze it up for some future needs 😊
My Aunt does this, and she freezes it in portions. She will use some of it for tacos or quesadillas, and then for bbq or a hot sandwich later. Obviously, she’s not using 10 pound roasts, but a 3-4 pound one is useful that way.
I hope I'm not asking a wrong question, but is Shabu still with you? I got worried when I didn't see him. :/
Shabu passed away
@@FrenchTheLlamaFTL That's what I was afraid of. :( Rest in peace Shabu, may he forever get a treat in the doggie heaven.
Hemon sitting and looking sad, poor little guy.
I love these "off the cuff" videos by Kenji!
Surprised you didn't add a dash of fish sauce in lieu of the parm. I learned that move from you!
Am I the only one who had to rewind and relisten to the part about the onion losing it’s virginity?
On the topic of browning onions: th-cam.com/users/shortsImzHlWdalhc
Now the only question remains: What do we do with the leftovers of the leftover pulled pork Ragu...
Serve it over some mashed potatoes.... 🤤
Wait ... only one pup?
I was wondering the same thing and saw other comments about missing Shabu 😢
yessssss
me when kenji was looking for his microplane: "it's right there!"
Why would you specifically add fresh lemon juice right at the end? Would it taste different if it was added in earlier?
I believe lemon juice flavor gets cooked out a lot more when it is boiled
yes the longer you cook the lemon juice the less 'fresh' or 'citrusy' the effect.
I think it might get bitter after a while
What’s the difference in end result between this pork and the “ultra crispy roast pork shoulder” recipe? Is one more tender than the other?
This is more moist and tender like pulled pork. The other is… roasted.
@@JKenjiLopezAlt thanks!
Hey Kenji, one question, why don't you mince the onion rather than finely chopping in and then trying to soften them in oil? won't mincing in mixer/grinder be quicker and more flavorful? just asking I don't know much about cooking.
Cooking them in the oil flavors the oil too. I think his method provides more flavor and texture.
It took him about 10 seconds to slice the onion, probably faster than you could find and plug in a food processor, let alone clean it once you're done. He also says he doesn't want the browned, sweet onion flavor, so the bigger pieces will stay translucent longer before they brown. You also get the flavor and texture of the onion slices in your final dish, a nice compliment and contrast from bite to bite. Plus, the slices look nice in the dish. Just a few thoughts.
But mostly probably because it's much easier and faster to just slice the onion with a knife.
I don't drink alcohol, but I wonder what I could add to bring some of the brightness and acidity to replace the wine. A little vinegar? Verjus?
Verhus or just lemon.
Depending on your reasons for not drinking (I also do not drink but do cook with wine/booze), just go for it.
When I run out of wine I do stock with a bit of vinegar since vinegar is WAYYY more acidic than straight wine.
Any chance we could get a guide on how you did those FAULOUS nails?
His daughter paints them, i think. Maybe she can have a beauty channel soon, where she paints Kenjis nails :D
Go to the nail salon!
You can't just substitute that homemade turkey stock with any store-bought stock. Considering how gelatinous your turkey stock is, someone following this video would need to add some kind of extra thickening agent if they were using stock from the store.
I used homemade chicken stock not nearly as gelatinous and it turned out amazing.
Feeling spoiled with all the Kenji content
is that a spackle knife lmao
K e n j i can you please make b i r r i a tacos for us
Hey Kenji, do you have any advice on how to minimize the waste when dicing a celery root? It's eaten a lot here in sweden and I dont make stock often enough to use all the scraps.
Well, I might have to put a giant pork roast on my shopping list for next week. Never thought of "Pulled Pork Ragu" before, but it's brilliant.
Jamón is my spirit animal.
the chewing sound is so triggering but great recipe
Let's see...I have some leftover pork shoulder and some Thai noodles....hmm...
wow
I'm sorry to hear you can't have dairy, Kenji ;)
I love this channel, but I definitely have to try to turn it off before you eat. I'd much rather see you take a bite on camera than to hear the crunching and slurping. The ASMR of people eating is NOT my thing. Everything else is a 10/10 though. 🍻
The "what would you use to clean this sauce from the floor" analogy is not your finest invention Kenji 😅
This Kenzi guy is really good.
You’re a hardy herb. LOL Love this series.
Also, definitely missing Shabu.
11:45 - 12:06 made me so frustrated lol