That's what made me subscribe! Partly because like 80% of my generation I'm broke as fuck and I'm already cooking with whatever I manage to swipe from my parents' place and the neighbor's garden, and partly because recipes bring out the anarcho-contrarian in me. "Add salt? ADD SALT?! You can't tell me what to do, bourgeois fancyman. With your damn KitchenAid."
If you can find a local butcher that does farmer's sausages, you can get some fascinating flavour profiles in sausage too! My favourite guy does venison with basil and pears that turns in to excellent meatballs with a little effort.
I love this 'slower' content where we see you cook in real-time. Makes it easier to process what you're doing and saying, and also more relaxing to watch 😊
Neat trick I learned from my mom: if you want the ground meat really, really fine (like for fried rice) without scratching your pan or spending half an hour hacking at it with a spatula, just use a potato masher. You can easily get the pieces down to the size of lentils and smaller in under a minute.
I can appreciate how your videos are very clear and professional.....Not a bunch of cuts, that give me a headache, or unnecessary "fancy" stuff....Thank you!
The most relate able cook, ever. Every recipe I've, eyeballs, from Ethan is fantastic everytime. I've now built up a repeat selection of different meals, from Ethan's teaching. And gained a freezer full of delicious, what shall we do with this, today. Best best ever TH-cam channel. Thank you Ethan, you are pure magic. ❤❤
Absolutely love this reminds of Jamie's older stuff on TV I used to watch growing up haven't watched much food content since I left the industry professionally but I love ur vids 😊
For garlic peels, I have 2 tips for you: 1: they make little silicone tubes with a ribbed interior for exactly this - you cut the top and botttom bits off (where the skin is attached to the clove), stick the clove in the tube, press down and roll it. The texture in the tube will pull the skin right off - very convenient. 2: If you're against one-use tools, apparently a cheese grater can cut the clove but not the skin (I think this is if you start at one of the cut ends). I've never done it myself, but those who do it swear by it, and are more sophisticated cooks than I am.
My favorite method for peeling garlic if I don't want to smash it is to microwave it for ~5-10 seconds. The steam pops open the peel/clove and it peels very easily. It does slightly cook it so it may not be *quite* as intense, but still worth the convenience for me.
One trick for cooking sausage or bacon is to add a quarter cup of water to the pan, toss in the meat, and turn it on. That way, by the time the water has cooked off, the meat will have rendered adequate fat to continue frying the meat in its own oil. I have a giant container of whole nutmeg. It, too, has a lid with holes FAR too small to let the nutmegs pass through. You want to go to the factory, find the person responsible.....Dude, you had ONE JOB!!! Both Nutmeg and Mace (made from the hull around the Nutmeg) are used in many varieties of hot dogs. I like to smash my garlic with the flat of the knife blade.
Watching you do the garlic with the same amount of labor as me was surprisingly validating haha. The videos on this channel are great. Would definitely watch a fridge clearing out video!
I would absolutely love to see a deep dive on nutmeg. If you've not tried one, you have to try a UK style custard tart which are so good, a great showcase of nutmeg with it sprinkled on top before baking.
Nutmeg is probably my favorite spice. Such a shame my wife has a sensitivity to it, as she enjoys it too. I'd also love a deep dive, because man, getting that freshly microplaned nutmeg on some home made eggnog or alfredo is top tier.
Fridge clean out and organization video would be great. I tend to buy all sorts of different sauces, salsas, condiments, etc… and end up having to toss a lot over time.
A fridge cleaning video would be awesome! One thing about the stocking up food and then cook is that it's probably not going to be useful for beginners. I'm speaking from my experience since most of my friends who don't cook at all would just freeze up after opening the fridge not knowing what to do. Just letting your creativity go is definitely the best homecook advice but for someone who don't know the basics of cooking, it can get very daunting very fast. Regardless, thx for the video as always!
Ethan would you do some videos heavily focused on the planning? How do you decide what flavor/texture combinations will go will together? I think a great format would be to get someone else to go shopping for you then make up 5 days worth a meals using the ingredients that you are presented with.
I generally use a lot of garlic when I cook, and I have found that the most effective method of peeling the cloves has been lightly pressing the clove with the peel lightly, lightly twist, and then peel. As you peel, you can twist the peel and it comes off much easier I like the look of thinly sliced garlic, so I tend to try and peel the cloves whole and then slice thinly
I love your videos, I wish you and some other content creators would consider making more videos that involve folks that need a low sodium diet, I have CHF and it's a struggle to find recipes for low sodium meals that are tasty. My few options are make it spicy and ignore salt content but as much as I enjoy spicy foods it does get old.
Special garlic tricks? I roll the cloves between my hands to peel them. It does the same thing as those little silicone rollers. Just be sure to quickly break any particular hard/pointy parts of the skin by the root end or tip before rolling (used to ignore them since my hands are pretty tough, right until I gave the inside of a knuckle a bad paper cut with one lol)
Garlic trick: pull the cloves off the bulb by hand one by one rather than cutting through the whole thing like that. Then smash individually but maybe half as hard as you hit those with the bottom of the knife. Then once they've been semi-smashed, cut through the bottom root end and swipe that piece into the sink (or wherever). Then pinch the pointy top part and the remaining skin should pull right off. The trick with smashing is that you're distorting the natural curved shape of the clove so that the skin can't cling to so much of its surface area anymore.
My go to for removing the garlic skin has always been rubbing the individual cloves between my palms real briskly for a few seconds. It tends to loosen the skin up and start the peeling so you can just pop them out.
I press and roll garlic to get the skins off. I used to have one of those silicone sleeves to roll it between your hands but I lost it in a move. That worked pretty well too.
or garlic, peeling, when you first buy the garlic, you should separate the individual clothes from the head, but leave them wrapped in their papers. those papers will brittle out over a few days and then when you need to peel them, simply cut the bottom of the clove and then the paper should pinch right off.
Also, nutmeg 9:45 I only recently found out Mace is the outer shell of Nutmeg. I used a little too much of it when following when following a very old recipe, and that stuff is STRONG. It will be good if you can do a video on nutmeg and mace :)
Add separated/unpeeled garlic cloves to large stainless steel bowl, take another large stainless steel bowl and put on the other bowl upside down, shake vigorously. It's loud, but it works great.
I find it the easiest way to peel garlic. It just cut off the little root end and then roll it in your hand hard and fast and if it’s anything close to somewhat fresh, the peel just jumps right off and is never sticky. No fingernail peeling. And I peel tons of garlic a week as I cook constantly. Then if I wanted it finally chopped, it actually cut it like you would dice an onion but way tinier and get perfect little squares like a brunoise and I can do that very quickly. Otherwise, I micro plane it into something.
The trick to peeling garlic is to do exactly what you did, you just don't hit it so hard that the garlic smashes and gets little garlic pieces and garlic juice all over the paper. You just crush it lightly so that the paper cracks and you can peel it off.
I always use a garlic press if I want it minced. You can just put the clove (or a few if they are small) without peeling. I'm sure you have heard of garlic presses so maybe you have a reason for not using one. A lot of people complain that they are too difficult to clean, but I don't have that problem. Maybe the OXO one is easier to clean than other brands.
Peeling garlic is one of those jobs you think you have worked out, then one day a clove just says nah, I'm not doing that today. I normally find putting the flat of a knife on the clove, pressing the heel of my hand until the clove breaks slightly, then nipping the ends off makes MOST cloves peel easily. I just bought one of those silicon roller things because the knife trick is just annoying enough I wanted a better option and 4 out of 5 cloves peeled easily with that, then 1 just would not peel at all with it, so I had to pick it apart by hand. So even the "best" tool for the job doesn't always work. (And I found it made quite a lot of mess with the skin, shredding it up more than just peeling in big pieces.)
I like to hit the cloves with the flat of the blade to make peeling easier. Josh from mythical kitchen palm heel strikes them, but that can sometimes hurt my hand 😅
you know what would be good would be a dive not into a food item but into a meal /recipe like a deep look into what makes as stew or tagine what they are the basic form. where to start with them and how you can experiment. what flavour profiles you are going for so forth
Late to the party but what I do when i want to peel a lot of garlic when I make garlic confit is i put them in a bowl with hot water for like 10 minutes or so. the skins come off pretty easily after soaking
It contains a similar psychoactive ingredient to magic mushrooms. The fatal dose is very close to the psychoactive dose. Also it's really hard to eat that much nutmeg as it's super strongly flavoured.
One correction: Spanish chorizo comes in many different forms, from the fully-cured firm types that are probably most familiar in the UK and US, through semi-cured varieties, right up to uncured chorizo fresco.
Anyone looking for a good technique for the garlic. Chop off the hard end then rub vigorously between your hands, should pop off and it goes faster once you get a little sticky from the first clove or two
Garlic peeling hack from Jacques Pepin - just slap/ pound it with the side of a knife with your fist! Super easy peeling too. Can’t really avoid sticky fingers though - sorry.😊
Thank you! I made a fb post about the same thing last year. The bay leaves I bought came with the same top with the holes 🙄. Such a waste and makes no sense.
Martha Stewart puts garlic cloves in a stainless steel bowl, puts another on top like a domed lid and shakes the heck out of them. The skins come off fairly easily. Bet there’s a video on TH-cam somewhere.
Love the channel and all the videos really,, but it just confuses me when people use the word sausage to describe ground meat not in a skin or casing. Like that chorizo I would call spiced pork mince. 🤷♂️
Question: are you pre washing your vegetables? When you do these videos you kind of just grab and start chopping. I feel like I’ve always got soggy veggies because I’m washing them as I’m cooking. Then there’s water evero
Just want to say that I'm loving your videos focused on how to actually cook instead of just prescribing us a recipe
That's what made me subscribe! Partly because like 80% of my generation I'm broke as fuck and I'm already cooking with whatever I manage to swipe from my parents' place and the neighbor's garden, and partly because recipes bring out the anarcho-contrarian in me. "Add salt? ADD SALT?! You can't tell me what to do, bourgeois fancyman. With your damn KitchenAid."
@@clementinedanger Bahhha! u had me at broke as fuck! but bourgeois fancyman clinched the quote.
Fridge cleanout video sounds great! As you mentioned for the garlic, it's another part of the hidden side of cooking!
Real ones buy real 🧄 and mince/slice/crush it themselves 😊
If you can find a local butcher that does farmer's sausages, you can get some fascinating flavour profiles in sausage too! My favourite guy does venison with basil and pears that turns in to excellent meatballs with a little effort.
great tip, il try this out too
I love this format, it’s like sitting the bar at a friends house while they cook and you asked them to explain what they’re doing. Such a cozy vibe
That's the same vibe I get!
Loving these forms of videos Ethan. Keep them coming also the fridge cleanout video would be interesting! It's something we all have to do lol.
I love this 'slower' content where we see you cook in real-time. Makes it easier to process what you're doing and saying, and also more relaxing to watch 😊
Garlic paper struggles is the garlic equivalent of internet recipes saying onions caramelize in 5 minutes
TH-camr fixes world hunger by discovering infinite meals hack using sausage.
Spicy 🇮🇹 sausages
Perpetual meat sausage machine. Thats a nobel prize Ethan!
Who needs water into wine when we got sausage into infinite meals.
I appreciate that you're trying to teach people how to cook, rather than teaching them how to cook a particular thing.
Neat trick I learned from my mom: if you want the ground meat really, really fine (like for fried rice) without scratching your pan or spending half an hour hacking at it with a spatula, just use a potato masher. You can easily get the pieces down to the size of lentils and smaller in under a minute.
Mini potato masher is one of my favorite tools. I didn't use it this time around, but have in past videos!
@@CookWellEthan My mom says you're doing very well. High praise.
Thanks for this tip.
I can appreciate how your videos are very clear and professional.....Not a bunch of cuts, that give me a headache, or unnecessary "fancy" stuff....Thank you!
The most relate able cook, ever. Every recipe I've, eyeballs, from Ethan is fantastic everytime. I've now built up a repeat selection of different meals, from Ethan's teaching. And gained a freezer full of delicious, what shall we do with this, today. Best best ever TH-cam channel. Thank you Ethan, you are pure magic. ❤❤
Yes! A fridge cleanout video would be useful!
Yes please nutmeg deep dive! Such a cool and interesting spice with a long history
I find that lightly wetting my hands works to stop garlic sticking while peeling. Also works if you wet your knife while manually mincing garlic!
Yes to the fridge clean video!
Yes please on the fridge cleaning video. 😊
Absolutely love this reminds of Jamie's older stuff on TV I used to watch growing up haven't watched much food content since I left the industry professionally but I love ur vids 😊
one of my favorite things I've picked up from your videos was the thai sausage you made in the thai sausage and brocollini video!
For garlic peels, I have 2 tips for you:
1: they make little silicone tubes with a ribbed interior for exactly this - you cut the top and botttom bits off (where the skin is attached to the clove), stick the clove in the tube, press down and roll it. The texture in the tube will pull the skin right off - very convenient.
2: If you're against one-use tools, apparently a cheese grater can cut the clove but not the skin (I think this is if you start at one of the cut ends). I've never done it myself, but those who do it swear by it, and are more sophisticated cooks than I am.
My favorite method for peeling garlic if I don't want to smash it is to microwave it for ~5-10 seconds. The steam pops open the peel/clove and it peels very easily. It does slightly cook it so it may not be *quite* as intense, but still worth the convenience for me.
YES TO THE FRIDGE CLEAN OUT VID !!!
One trick for cooking sausage or bacon is to add a quarter cup of water to the pan, toss in the meat, and turn it on. That way, by the time the water has cooked off, the meat will have rendered adequate fat to continue frying the meat in its own oil.
I have a giant container of whole nutmeg. It, too, has a lid with holes FAR too small to let the nutmegs pass through. You want to go to the factory, find the person responsible.....Dude, you had ONE JOB!!!
Both Nutmeg and Mace (made from the hull around the Nutmeg) are used in many varieties of hot dogs.
I like to smash my garlic with the flat of the knife blade.
I do the water trick as well. I think I learned it from a Michael Ruhlman book.
Watching you do the garlic with the same amount of labor as me was surprisingly validating haha. The videos on this channel are great. Would definitely watch a fridge clearing out video!
Would love a fridge cleanout video!
I would absolutely love to see a deep dive on nutmeg. If you've not tried one, you have to try a UK style custard tart which are so good, a great showcase of nutmeg with it sprinkled on top before baking.
Nutmeg is probably my favorite spice. Such a shame my wife has a sensitivity to it, as she enjoys it too. I'd also love a deep dive, because man, getting that freshly microplaned nutmeg on some home made eggnog or alfredo is top tier.
Yes please fridge cleaning video! I so need to do mine too.
Fridge clean out and organization video would be great. I tend to buy all sorts of different sauces, salsas, condiments, etc… and end up having to toss a lot over time.
Masterful segue into the sponsor, Porter Road. I'm not even being sarcastic. 😄👏👏👏
Definitely a fridge clean video 👍
A fridge cleaning video would be awesome! One thing about the stocking up food and then cook is that it's probably not going to be useful for beginners. I'm speaking from my experience since most of my friends who don't cook at all would just freeze up after opening the fridge not knowing what to do. Just letting your creativity go is definitely the best homecook advice but for someone who don't know the basics of cooking, it can get very daunting very fast. Regardless, thx for the video as always!
Ethan would you do some videos heavily focused on the planning? How do you decide what flavor/texture combinations will go will together? I think a great format would be to get someone else to go shopping for you then make up 5 days worth a meals using the ingredients that you are presented with.
a fridge cleaning video would be lovely!
I generally use a lot of garlic when I cook, and I have found that the most effective method of peeling the cloves has been lightly pressing the clove with the peel lightly, lightly twist, and then peel. As you peel, you can twist the peel and it comes off much easier
I like the look of thinly sliced garlic, so I tend to try and peel the cloves whole and then slice thinly
This is a fun, off-the-cuff, meal prep. I like it! ❤
I love your videos, I wish you and some other content creators would consider making more videos that involve folks that need a low sodium diet, I have CHF and it's a struggle to find recipes for low sodium meals that are tasty. My few options are make it spicy and ignore salt content but as much as I enjoy spicy foods it does get old.
Fridge clean out sounds great! I'm curious to see what products you stock, whether you found them useful, would you buy it again, etc.
Special garlic tricks? I roll the cloves between my hands to peel them. It does the same thing as those little silicone rollers.
Just be sure to quickly break any particular hard/pointy parts of the skin by the root end or tip before rolling (used to ignore them since my hands are pretty tough, right until I gave the inside of a knuckle a bad paper cut with one lol)
Definitely do the fridge clean out video!
Garlic trick: pull the cloves off the bulb by hand one by one rather than cutting through the whole thing like that. Then smash individually but maybe half as hard as you hit those with the bottom of the knife. Then once they've been semi-smashed, cut through the bottom root end and swipe that piece into the sink (or wherever). Then pinch the pointy top part and the remaining skin should pull right off. The trick with smashing is that you're distorting the natural curved shape of the clove so that the skin can't cling to so much of its surface area anymore.
My go to for removing the garlic skin has always been rubbing the individual cloves between my palms real briskly for a few seconds. It tends to loosen the skin up and start the peeling so you can just pop them out.
Meat and rice is some of the best foods period. I regularly make a ground beef taco bowl or fajita bowl and it is always great and filling.
I press and roll garlic to get the skins off. I used to have one of those silicone sleeves to roll it between your hands but I lost it in a move. That worked pretty well too.
or garlic, peeling, when you first buy the garlic, you should separate the individual clothes from the head, but leave them wrapped in their papers. those papers will brittle out over a few days and then when you need to peel them, simply cut the bottom of the clove and then the paper should pinch right off.
Yes to the fridge clean vid
I always just slam the cloves with the flat side of a knife and the paper pulls right off
Normally the slam works, but these were stickier today!
Using this video to body double with my while i clean the kitchen.
Also, nutmeg 9:45
I only recently found out Mace is the outer shell of Nutmeg. I used a little too much of it when following when following a very old recipe, and that stuff is STRONG. It will be good if you can do a video on nutmeg and mace :)
Add separated/unpeeled garlic cloves to large stainless steel bowl, take another large stainless steel bowl and put on the other bowl upside down, shake vigorously. It's loud, but it works great.
10:19 yooo never thought about mashing garlic like that, a was always doing it with the side of the blade. Gotta try it
The nubbed rubber sleeves (no clue the real name) work really well for me. Definitely works best the fresher the garlic is.
I find it the easiest way to peel garlic. It just cut off the little root end and then roll it in your hand hard and fast and if it’s anything close to somewhat fresh, the peel just jumps right off and is never sticky. No fingernail peeling. And I peel tons of garlic a week as I cook constantly. Then if I wanted it finally chopped, it actually cut it like you would dice an onion but way tinier and get perfect little squares like a brunoise and I can do that very quickly. Otherwise, I micro plane it into something.
The trick to peeling garlic is to do exactly what you did, you just don't hit it so hard that the garlic smashes and gets little garlic pieces and garlic juice all over the paper. You just crush it lightly so that the paper cracks and you can peel it off.
I always use a garlic press if I want it minced. You can just put the clove (or a few if they are small) without peeling.
I'm sure you have heard of garlic presses so maybe you have a reason for not using one. A lot of people complain that they are too difficult to clean, but I don't have that problem. Maybe the OXO one is easier to clean than other brands.
I like this. This is more akin to how I ACTUALLY cook at home.
Peeling garlic is one of those jobs you think you have worked out, then one day a clove just says nah, I'm not doing that today.
I normally find putting the flat of a knife on the clove, pressing the heel of my hand until the clove breaks slightly, then nipping the ends off makes MOST cloves peel easily.
I just bought one of those silicon roller things because the knife trick is just annoying enough I wanted a better option and 4 out of 5 cloves peeled easily with that, then 1 just would not peel at all with it, so I had to pick it apart by hand. So even the "best" tool for the job doesn't always work. (And I found it made quite a lot of mess with the skin, shredding it up more than just peeling in big pieces.)
Yes. Fresh garlic is wonderful to use. It's very annoying to use also😂
I like to hit the cloves with the flat of the blade to make peeling easier. Josh from mythical kitchen palm heel strikes them, but that can sometimes hurt my hand 😅
3 things are sure in life: death, taxes, and the constant stream of new "hacks" to peel garlic
After this struggle, I've got another one in a video you'll see in a couple of weeks 😂
you legend! making a choripan!!
11:50 sometimes you can peel garlic by breaking the top part of clove
In Spain we use the non cured chorizo for stews, like fabada (white beans), lentils, cocido (chickpeas)...
Can't wait to try this.
@10:00 that is a bulb of garlic, not a clove. I believe cloves are all the little small pieces that make up the bulb.
you know what would be good would be a dive not into a food item but into a meal /recipe like a deep look into what makes as stew or tagine what they are the basic form. where to start with them and how you can experiment. what flavour profiles you are going for so forth
Late to the party but what I do when i want to peel a lot of garlic when I make garlic confit is i put them in a bowl with hot water for like 10 minutes or so. the skins come off pretty easily after soaking
need the ethan and townsends nutmeg collab video
Yes you NEED to do a nutmeg deep dive
Isn't it. I'm glad to see I'm not the only one excited by this.
It contains a similar psychoactive ingredient to magic mushrooms. The fatal dose is very close to the psychoactive dose. Also it's really hard to eat that much nutmeg as it's super strongly flavoured.
Always amazed at how MASSIVE those onions are 😂
One correction: Spanish chorizo comes in many different forms, from the fully-cured firm types that are probably most familiar in the UK and US, through semi-cured varieties, right up to uncured chorizo fresco.
Extra-lean ground meat ? Just mix it with spicy Italian sausage meat !
Found this video in my recommended while cooking up crumbled sausage.
I'd like to see how you work with that nice Bavette you've got in the freezer there.
Anyone looking for a good technique for the garlic. Chop off the hard end then rub vigorously between your hands, should pop off and it goes faster once you get a little sticky from the first clove or two
best use of veggie draw in fridge, to store more meat
Is that a new, different Habañero from Yellow Bird? The bottle looks like Yellow Bird…
i like ground chicken, its so versatile for low calory density meals
3, 2, 1
Let's sausage!
Yup on the fridge cleanout.
I miss the wok. This one would've been great for it ❤
Garlic peeling hack from Jacques Pepin - just slap/ pound it with the side of a knife with your fist! Super easy peeling too. Can’t really avoid sticky fingers though - sorry.😊
the nutmeg top you threw out was the grinder
lmaooo
If you do the deep dive Nutmeg video you gotta call up Townsends
Thank you! I made a fb post about the same thing last year. The bay leaves I bought came with the same top with the holes 🙄. Such a waste and makes no sense.
get a garlic tube. These are silicone tubes that take those skins off pronto.
Silicone Garlic rollers are the answer... The river can bring you some
Martha Stewart puts garlic cloves in a stainless steel bowl, puts another on top like a domed lid and shakes the heck out of them. The skins come off fairly easily. Bet there’s a video on TH-cam somewhere.
you da goat
Disappointed this wasn't a collab with Ordinary Sausage
Choripan mentioned 🇦🇷🇦🇷🇦🇷
Love the channel and all the videos really,, but it just confuses me when people use the word sausage to describe ground meat not in a skin or casing. Like that chorizo I would call spiced pork mince. 🤷♂️
Argentine chorizo is often made with red wine.
Cut the root off the garlic clove and roll it really hard between your hands. 90% of the time it comes off real easy, i find fresher garlic = better
6g of salt is your entire daily recommended intake. Was that for multiple meals?
What kind of camera are you using over top of your stove ?
so just to be pedantic, but Choripan refers to the Sandwich not the Sausage
& yes, Friedge cleanout video is always a good video idea
Great video!
24:22 Is it a microphone issue?
Question: are you pre washing your vegetables? When you do these videos you kind of just grab and start chopping. I feel like I’ve always got soggy veggies because I’m washing them as I’m cooking. Then there’s water evero
Nutmeg is a seed of an evergreen tree
That kitchen is almost the size of my whole apartment...