Not that guy but those are chalazae, they're actually two of them they center the yolk in the albumin (white, protein) to ensure it does not move around if eggs are damaged or disturbed. Since a yolk is pretty much a bag of food for the chicken embryo it is very important that the yolk does not burst in the whole structure. One chalazae attaches the yolk to the top (the pointy bit) of the egg and the other to the bottom one (the round portion). If they're visible your eggs are fresh.
wow where did the time go. i remember like it was yesterday I was watching your tomato sauce video, 5 years later im finished with culinary school and still amazed by your channel
People asking about temp... Yes, you probably can taste more if served at room temp (like when tasting cheese), but chilling makes it seem a little extra special for whatever reason. Especially for a "salad." Would you prefer an ice cold glass of tomato juice, or a room temp one?
I don't think I've ever heard anyone be so enthusiastic and enthralled by tomatoes before, but it was highly amusing. While I personally can't stand tomatoes myself, this looked delicious beyond words. Almost made me want to try them, almost. Well done.
I'm eating a classy bowl of ramen while watching this. I finally took the bull by the utters and bought cayenne pepper. This is my first use to test it out. It is the perfect heat with out being overpowering. Its like some kind of addictive drug that I would know nothing about.... Thanks Chef John. Its so good I might as well have bought if off the shifty guy on the street corner.
These look incredible! I can't wait to serve these to my hubby who always makes me peel his tomatoes. Now I know the reasoning behind the madness😉. Chef, I can't thank you enough for all the fabulous dishes that I've learned from your videos! We are somewhat chubbier due to your recipe's!
I do these for parties but with thyme, pink peppercorns, rice wine vinegar, olive oil and sea salt served on crostini. I used to just put a bowl of them out with rye toast points on the side but people would put like three or four on one piece of toast or forgo the bread all together LOL I decided to fix that by making individual crostini, plus all the juices and oil soak into the bread.... yummmm :) It can be a bit tedious when making for a large crowd, so individualized portions are a really better way to go. Great video and recipe as usual, you're definitely one of my favorite chefs!!
Chef thank you for answering . It's pretty cool to be corrected by one of you favorite Chefs . To be honest I think you are.the best Chef / Cook on the internet and I truly mean that . I've made a lot and I mean ALOT of you recipes and they have always been a great success.Thanks again . Your the man !
I never considered the starting steps for concasse to be applied this way, but it sounds fantastic, thanks for the demo, this is the perfect time of year for tomatoes.
Ive been watching your videos for about 3 years and it helped me cook better if it wasnt for you id be eating nothing but ramen i cant thank you enough
I make this as a snack often, its so good fresh i usually eat this and a simple octopus salad where i cube fresh peppers and onion and had some olive oil and acidity. So good
So after two years of watching you use these adorable, freakishly small utensils, I finally found some to call my own and I couldn't be more excited! Freakishly small spoons, spatulas, and tongs! The hubby thinks it's silly for me to be so in love with these small things, but I'm a small lady myself so I think they fit me perfectly. 😊
Try this: make a grilled cheese, but put some jelly in it. Try different cheeses with different jellies. Fruit and cheese, or wine and cheese, and traditionally served together. It's delicious, trust me.
Hey Chef John, could you possibly make the perfect stovetop popcorn? Or truffle popcorn? Or different ways to season popcorn? Thank you! Love your videos.
I just made this, although I used balsamic instead of sherry vinegar. I may have sneaked a tomato before the allotted marinating time and it was delicious. I'll have to plant some cherry tomatoes next year in my garden so this can be even better.
Wow, there's a lot of praise in this video over a just a few cherry tomatoes. I'm definitely skeptical, but at the same time it seems easy enough that I can't wait to try it. :)
The way you describe this makes me want to try it... But, alas, I almost never try recipes of the videos I watch here on TH-cam. Sometimes I take inspiration, though. Maybe I'll actually take a foray into trying this one.
this video makes me feel allot better about eating an entire bag of san marsano cherry tomatoes last night :) just stood there. eating them. right out of the bag. i shudder to think how much more amazing it would have been had i seasoned them this way *swoon
Amazing as usual. Do a video on buckwheat! Anything with buckwheat, but preferably whole groats. The entirety of Eastern Europe eats buckwheat nearly daily, and we need to spread the word in the west.
I feel like after all that effort, serving those 3 tomatoes on a small curved white plate, or in a white bowl would have looked so much better. Then you can see the colour of the tomato better and the coloured drips of olive oil. Also I think the clear small bowl reminds me of a sauce bowl or something. Also... I'm just being fiddly and fussy and silly probably. :-)
lol I graduated culinary school in canada and this was actually our first class. we concassed a tomato to make bruschetta and mushroom duxelle. what coincidenced you said that xD
I made this at my internship! So delicious and cute. However, we only gave 1 on a spoon. You are a generous person. Or we were frugal. So many complaints every time "I don't like tomato" and refusing to try it. D'x
Thank you for this. It's a great idea. Not wishing to take away from all of your hard work and a really great salad but....did you know you can buy, from Italy, canned cherry tomatoes? I use them all the time and although not being nearly as excellent as this process, they are pretty darned good. The brand I get, for about $2 per can is Paese Mio but there are other brands. Happy cooking!
"Three shall be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, neither count thou two, excepting that thou then proceed to three!"
Hi Chef John, love your channel but i have a request... Can you turn on the subtitles?? if not much trouble I'm from Brazil and my english is not great, getting there, so subs will help me understand everything even jokes (I hope)... You helped me so so much already thank you xo xo
Check out the recipe: www.allrecipes.com/Recipe/255587/Naked-Cherry-Tomato-Salad/
I like the psychology lesson you gave at the end regarding the reason for serving exactly 3.
Thank you Chef. I am a stay at home dad and have learned to cook with your lessons. My family and I are eating much better. Thanks again.
The green bit on top is called a peduncle.
ty
Yea
What's the white dangly thing attached to the egg yolks
chicken seaman
Not that guy but those are chalazae, they're actually two of them they center the yolk in the albumin (white, protein) to ensure it does not move around if eggs are damaged or disturbed. Since a yolk is pretty much a bag of food for the chicken embryo it is very important that the yolk does not burst in the whole structure. One chalazae attaches the yolk to the top (the pointy bit) of the egg and the other to the bottom one (the round portion). If they're visible your eggs are fresh.
wow where did the time go. i remember like it was yesterday I was watching your tomato sauce video, 5 years later im finished with culinary school and still amazed by your channel
People asking about temp... Yes, you probably can taste more if served at room temp (like when tasting cheese), but chilling makes it seem a little extra special for whatever reason. Especially for a "salad." Would you prefer an ice cold glass of tomato juice, or a room temp one?
I love you btw
"and as always.... enjoyyy" That is always the part of the video that makes me smile the most :)
I don't think I've ever heard anyone be so enthusiastic and enthralled by tomatoes before, but it was highly amusing. While I personally can't stand tomatoes myself, this looked delicious beyond words. Almost made me want to try them, almost. Well done.
chef John you are my spirit animal
I'm eating a classy bowl of ramen while watching this. I finally took the bull by the utters and bought cayenne pepper. This is my first use to test it out. It is the perfect heat with out being overpowering. Its like some kind of addictive drug that I would know nothing about.... Thanks Chef John. Its so good I might as well have bought if off the shifty guy on the street corner.
"This is the last one... make it count." I think that when I'm eating my favorite foods all the time. Love it! Can hardly wait to make this!
"The food Gods Hate a coward! " Ain't that the truth! Rock On Chef John!
A naked tomato has few secrets, a flayed tomato has none.
Nicely played.
Thanks. Love the channel, btw.
Huzzah! Three cheers for the return of the FSWS!
Awesome 😊😊
+Food Wishes were still waiting on the story behind that spatula with the hole in it...
That is a great story.
you tease!
Hey chef john can you make a national dishes video series? I wanna see your take on pho, sushi, etc
yes please!
Chef John has a Foodwishes video on Pho, but it's 7 years old lol
PHO! For sure!
I would love to see Chef John make some Cayenne Pho
Great idea young boy.
The funniest Chef on TH-cam 😂😂😂
Where do you keep getting the freakishly small utensils?
Chef, you are the god! Making a 10 min video of peeled tomato salad, and you're doing it great!
These look incredible! I can't wait to serve these to my hubby who always makes me peel his tomatoes. Now I know the reasoning behind the madness😉. Chef, I can't thank you enough for all the fabulous dishes that I've learned from your videos! We are somewhat chubbier due to your recipe's!
I do these for parties but with thyme, pink peppercorns, rice wine vinegar, olive oil and sea salt served on crostini. I used to just put a bowl of them out with rye toast points on the side but people would put like three or four on one piece of toast or forgo the bread all together LOL I decided to fix that by making individual crostini, plus all the juices and oil soak into the bread.... yummmm :) It can be a bit tedious when making for a large crowd, so individualized portions are a really better way to go. Great video and recipe as usual, you're definitely one of my favorite chefs!!
xoxo you are my favorite Chef. :) Love the humour in your videos! Keep up the amazing work! Thank you.
Chef thank you for answering . It's pretty cool to be corrected by one of you favorite Chefs . To be honest I think you are.the best Chef / Cook on the internet and I truly mean that . I've made a lot and I mean ALOT of you recipes and they have always been a great success.Thanks again . Your the man !
Love your voice! It's so relaxing! I usually watch your old videos just so I can fall asleep!!!! Love your recipes too
Possibly the cutest presentation thus far. Three little tomatoes :)
I never considered the starting steps for concasse to be applied this way, but it sounds fantastic, thanks for the demo, this is the perfect time of year for tomatoes.
This was the most provocative episode of food wishes so far... well done, sir
so much opportunity for innuendo, but as always, chef john takes the high road. first class, well done.
Ive been watching your videos for about 3 years and it helped me cook better if it wasnt for you id be eating nothing but ramen i cant thank you enough
I make this as a snack often, its so good fresh i usually eat this and a simple octopus salad where i cube fresh peppers and onion and had some olive oil and acidity. So good
I know what I'm looking for at the farmer's market tomorrow!
So after two years of watching you use these adorable, freakishly small utensils, I finally found some to call my own and I couldn't be more excited! Freakishly small spoons, spatulas, and tongs! The hubby thinks it's silly for me to be so in love with these small things, but I'm a small lady myself so I think they fit me perfectly. 😊
Thanks for the great recipe Chef John! I have an abundance of tomatoes in the garden so I will be making this tomorrow!
Perfect timing. My cherry tomatoes are almost ready for picking. Guess what we are having 😍
Chef John I ate a peanut butter and mustard sandwich today on rye. It was good.
Here's one: peanut butter, cream cheese, and diced celery. It's a go-to for me.
Sounds interesting. I have to try that combo.
Try this: make a grilled cheese, but put some jelly in it. Try different cheeses with different jellies. Fruit and cheese, or wine and cheese, and traditionally served together. It's delicious, trust me.
Congratulations on your pregnancy!
"And what is sexier than seeing veins?" lol you got us there chef john
Chef John, can you make those cool Russian pickled tomatoes?
Hey Chef John, could you possibly make the perfect stovetop popcorn? Or truffle popcorn? Or different ways to season popcorn? Thank you! Love your videos.
sos un genio!, me encantan tus recetas, y ese juego psicológico de los tres tomates a lo ultimo me encanto jeje.
I am so using this for the next party/get together I have at work.
I like to start my day with chef John
Chef John! Nicely done episode. Please share your source for freakishly small utensils. Who knew how useful they could be?
Incredibly simple! Gotta try this Thanks.
As a bartender I'm tempted to make these and serve it as a cocktail garnish of some sort.
A very beautiful video... can't wait to make them. Thanks Chef John!
I thought you were over-egging this one, but it's terrific! Thanks!
Phew. Ain't nobody got time for reading manuals! :D Loved it, simplicity at its best. About to do this for my tomorrow's lunch side-dish.
I just made this, although I used balsamic instead of sherry vinegar. I may have sneaked a tomato before the allotted marinating time and it was delicious. I'll have to plant some cherry tomatoes next year in my garden so this can be even better.
Wow! Talk about HD! Congrats on the new camera. Looks great. As for the Naked Tomatoes... I can't wait to try this. Thanks.
Simple is always best. Thanks John......hooda thunkit.
my goal in life now to try this !!
Chef John--look up the Japanese phrase 'mono no aware' for the proper way of expressing the emotion of eating the third and final tomato.
You are amazing sir! Big smiles as always here with you. Cheers
Love you, Chef John!
simple easy brilliance. Thank you chef
Gonna be honest this reminds me of something I would eat at as starter in first class on a budget airline.
the 3 cherry thing near the end was... poetry.
Wow, there's a lot of praise in this video over a just a few cherry tomatoes. I'm definitely skeptical, but at the same time it seems easy enough that I can't wait to try it. :)
thanks alot chef John! Definitely going to try this tomorrow!!
Perfection Sir.....Absolute perfection!
I can´t believe you´re making me try this
That is a Wonderful recipe Chef.... There ain't nothing like a Cherry Tomato ... Yum.. ! :)
I am definitely making this! Thanks, chef!
looks great
simple and elegant dish :)
The way you describe this makes me want to try it... But, alas, I almost never try recipes of the videos I watch here on TH-cam. Sometimes I take inspiration, though. Maybe I'll actually take a foray into trying this one.
This looks so good! I love cherry tomatoes. Raw, roasted, pickled... and now *naked :-)
Omfg I was literally just looking for this yesterday, thanks Chef John!
That looks quite impressive!
Nice, I enjoy your videos chef John
Reminds me of a watermelon salad I once had.....would be fun to combine the 2
anyone else agrees that chef john should voice a therapy app?
Love your videos man. learned a lot from 'em.
You are the Bousht ! And Amoosing too!
This is the earliest I've ever been.
No Bouche to be amused by? I love your humor.
You don't have a mouth? How do you eat?
can't wait to try it...!!
Had these many times. Great
Favorited! Will try next wknd
Looks very good
jon I love for these videos
Simplement parfait 😊
You drank the juice?
What luck, I happen to have cherry tomatoes! Thanks for the recipe. :)
This looks so yummy!!
We do a variation of caprese at the restuarant I work at, with smoked naked cherry tomatoes, basil mayonaise, mozzarella and olive oil =)
this video makes me feel allot better about eating an entire bag of san marsano cherry tomatoes last night :) just stood there. eating them. right out of the bag. i shudder to think how much more amazing it would have been had i seasoned them this way *swoon
Amazing as usual. Do a video on buckwheat! Anything with buckwheat, but preferably whole groats. The entirety of Eastern Europe eats buckwheat nearly daily, and we need to spread the word in the west.
I feel like after all that effort, serving those 3 tomatoes on a small curved white plate, or in a white bowl would have looked so much better. Then you can see the colour of the tomato better and the coloured drips of olive oil. Also I think the clear small bowl reminds me of a sauce bowl or something. Also... I'm just being fiddly and fussy and silly probably. :-)
just what i need!
lol I graduated culinary school in canada and this was actually our first class. we concassed a tomato to make bruschetta and mushroom duxelle. what coincidenced you said that xD
Looks good.
I made this at my internship! So delicious and cute. However, we only gave 1 on a spoon. You are a generous person. Or we were frugal. So many complaints every time "I don't like tomato" and refusing to try it. D'x
just my luck, this video comes out the day after my grape tomato plants died.
Thank you for this. It's a great idea. Not wishing to take away from all of your hard work and a really great salad but....did you know you can buy, from Italy, canned cherry tomatoes? I use them all the time and although not being nearly as excellent as this process, they are pretty darned good. The brand I get, for about $2 per can is Paese Mio but there are other brands. Happy cooking!
Or you could just use fresh ones at the peak of their season.
I would love to see what's in your fridge!
Love these
What would you think of adding some fresh mozzarella cheese😋. I love your channel
Cutting the mozzarella into freakishly small cubes to add to this dish would taste so good!
That would be considered an amuse-gueule, I guess.
awesome. i have a bowl of "tomatas" and i was wondering what i can do with them.
Can I serve four of these?
If you wanna risk getting caught by the Amuse Bouche police....
no only 3
DO NOT PLAY GODS
"Three shall be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, neither count thou two, excepting that thou then proceed to three!"
A good chef will always serve an odd number of things if possible (they say it looks better),
so I'd go with 5 ; )
Hi Chef John, love your channel but i have a request... Can you turn on the subtitles?? if not much trouble
I'm from Brazil and my english is not great, getting there, so subs will help me understand everything even jokes (I hope)...
You helped me so so much already thank you
xo xo
Ha. Read the manual! I can't tell you how many 10 year olds on TH-cam have taught me how to use an electronic!!! Great recipe!!!