@@RunescapeAnon yes, an easy way to remember when to use a semi colon is in a phrase where to two sentences can be separated by both a comma and a full stop and still make sense and have the same effect
I have a mango cutting related scar on my left thumb, just don't try and cut the mango seed open, there's nothing in there for you but a trip to the ER and losing the respect of your mother.
I know this is an old, old video. But Babish I just tried out your red sauce recipe for spaghetti tonight and I’m in love!! My house smells like a pizzeria and I’m so excited to taste it. Thank you for inspiring me to cook and be passionate about it, it means a lot to a 16 year old who’s mom doesn’t keep any spices in the house aside from salt and pepper. I’ve loved your channel from the moment I discovered it and now I actually get to make something of yours! I’m so happy
Thank God, cilantro is not a thing in my country. I think any recipe can go cilantro free, without making any difference. Parsley can substitute it all the time, and it’s much more elegant and versatile. Cilantro is for exotic food.
Make sure you pay attention to the "verified" mark the BWB's real account has. If a comment does not have the mark, it's not the real Binging with Babish.
I just finished watching this again, immediately went to the kitchen with the cheese sauce recipe still in my head perfectly, and made some. I used sharp cheddar and colby jack cheeses, and use an ounce of parmesan, and it was good. I plan to attempt homemade Mac and cheese soon. Thanks Babi!
Julian Sedor if you make Mac and cheese, I recommend taking the beschamel off the heat before adding the cheese (only putting it back on if the cheese isn’t melting properly). This will make the Mac and cheese extra super creamy. Also, adding a teaspoon of Dijon mustard and a dash of hot sauce may help augment the cheesiness flavor! Otherwise, that cheese mix sounds great for Mac and cheese!
I’ve been making that cheese sauce for a year or so. Old cheddar, Mozzarella, and Gruyere are an amazing combo, and add some Jalapeño for a little spice.
I know you likely won't see this, but I've been reiterating my own red sauce with the base you provided in this video. I'm talking different spices, onion choice, etc. It truly is a very versatile sauce and my family and friends love it. From my humble college student abode, I salute you!
for the longest time, I had been wondering why my rue's have always been absolute failures. I would add in the flour with the correct ratio and see what appeared to be brown sugar, but yellow. I then realised it was because my mom only bought margerine. A whole year later, today the day before my birthday, I had unsalted butter, flour, english cheddar and red wax gouda.. and Babish allowed me to earn a new food skill. For this, I thank you. Your video's actually physically showed how the rue was supposed to look like when first making it.
Binging, this video gave me alot of courage to start cooking, I recently cooked my mom breakfast, a marinated steak, and it was PERFECT. She said it was cooked to perfection. I know how to make duck and steak because of your videos and all the courage I got from them. Thanks
Don't think you need an episode for every type of potato, but he could make dishes based on different types of potatoes, like what's the best dish for this and that type of potato.
@stockart whiteman only kinda. This preparation leaves out the bay, peppercorn, shallot, and parsley of an actual bechamel, which if I'm being anal means that this is only kinda a Mornay sauce. Live by the technically, die by the technically. ;) Random other little tidbit, southern style breakfast gravy is also almost a bechamel. It misses out by using pan drippings from the meat instead of butter as the fat in the roux and the seasonings.
@@elcidbob A classic bechamel is only butter, flour, milk, salt, pepper and nutmeg. Or at least that's how it's done in france, not saying it's the only way to do it.
Bechamel is a mother sauce, used as the foundation for a range of other sauces. In a mechanistic sense, a bechamel is a roux (equal parts butter and flour) hydrated to a specific consistency with milk. The salt, pepper, bay, shallot, parsley, and/or nutmeg are only necessary if the bechamel is going to be served on its own, rather than being used as a component to a different sauce. It's still a bechamel unseasoned, and sauces born out of it are still referred to as 'bechamel-based', even if they have specific names of their own. One of the strengths of the bechamel is that it is a fairly neutral canvas on which whatever flavors the chef prefers can be integrated. The versatility is one of its finest features.
If anyone needs a written version of the mac and cheese (not a direct transcription just a parsed version with spelling mistakes and all) heres what i got. Bechamel sauce: 1. Bring two tablespoons of butter to a bubble. Add equal amount of all purpose flour. whisking over medium-high heat until blond roux. 2. After one minute, slowly drizzle in one cup of whole milk until a thick sauce forms at the consistency of gravy. 3. Add four ounces each of Cheddar and Montary Jack cheese over low heat. Add more cheese if you want extra cheese. Make sure everything is melted then add four ounces of Parmesean Cheese. Keep stiring on medium-low heat until you get what your idea of a perfect cheese sauce is. season with salt and pepper to taste. Bread crumb topping: 1. Melt two tablespoons of butter over medium-high heat. Add a cup of panko breadcrumbs. Add a hint of freshly chopped thyme. 2. Toast breadcrumbs until golden brown. Pasta: 1.Partially cook pasta (deliberatly undercook). Add hot bechamel sauce. 2.Place in a well buttered caserol dish. Spread evenly. Top with breadcrumbs and grate Parmesean cheese on top. 3.Cover and bake at 450 degrees farenhight for 10 minutes. Uncover then cook for 10-15 minutes or until brown and crispy
I've been cooking since my Dad had me standing on a kitchen chair so I could reach the stove and make an omelet. ( first cooking chopped bacon til crispy) I'm mid 50s now but really appreciate what you do on your videos to teach basic cooking to everyone. Especially those that will just order thru Door dash. These days we need to take time to learn how to cook!! How delicious food can be and really cheap!! If we had the skills !! Watch and learn! Spend 50 bucks and 2 can eat great for a week if you know how to cook !!
+Nick Botwood He meant the song that would play during the episode, which is a song by the band Ratatat, not his title song. Learn to think about a subject holistically, rather than instictually comment about the first thing that comes to your little mind. Boy.....who looks like a dumbass now? lol
I have just finished making pasta sauce for the first time; I believe I watched this particular video at least five times over the course of the day. Thank you so much for posting this.
Refreshing my sauce knowledge and forgot about this gem. Hard to believe it has been over four years I've been inspired to create more in the kitchen. Thanks Andrew!!
Thanks for this video! I was looking for a bechamel sauce recipe and this one was really useful. Especially the part about par cooking the macaroni, I'm glad you included the time because I never would have had the nerve to under cook it by that much. I really love it when people explain why they do something so I appreciated that you mentioned that it would allow the pasta to absorb some of the sauce as well.
Hey babish, just like to say how awesome your channel is. I’m very grateful you’re here breaking down all these elements of cooking, since my son was born,I made It a point to learn how to cook. your videos are always supper insightful and very informative. Because of you one day I will be able to cook a feast for my family. Thank you thank you thank you. 🤗🤗
Yesssss. That red wine sauce and your commentary! Hats my favorite kind of sauce. Thick enough to stay on the dish its contributing to while being its own layered concoction. I love your channel. And you didnt use starch or flour so that's honestly pretty amazing.
Wallflower hey I completely understand why you would think that! I used to always think the same when I would see people at the top all the time. I’m at the top of the comments on most Babish videos lately, I can’t fully explain it. I have been commenting on every video he’s made for about the last 7 or 8 months and the last few weeks for some reason I always get top. But all I do is try to get to the video as quick as I can and make a comment that even though average, is probably going to be better than the first few comments that are always “first” or something silly. I then almost always comment on my own comment and like both of those comments. This seems to move it closer to the top in the beginning and then it just kinda rolls from there. I make sure to like any replies and try to reply myself to as many comments as I can! I hate that someone would think I’m paying for any likes or views or anything because i put about 30 hours a week into my channel and it’s marketing! Hope that clears anything up!
"Crush the tomatoes against the side of the pot." "Okay!" *tomato explodes in my face* Note for you super armatures like myself: squish the tomatoes on the opposite end of the pot.
For more ripe mango, I’ve found that after pealing, using a spoon is a great way to get the fruit from the seed. Just push with the inside of the spoon facing the pit and then run along the pit. Almost all the fruit gets pulled off and no knife shenanigans
Hey Babish! I just wanted to thank you for all your great work! Before i heard of you, i couldn't even chop a tomato right but one day the TH-cam algorythm brought me to your Szechuan Sauce video and since i'm a huge fan of Rick and Morty i thought "Hey, let's try this!". And with the help of your video i managed to make a f*cking great sauce! So i looked further into your channel and saw a huge ton of stuff that i wanted to cook. Now i watched all of your videos, made a list with stuff i want to cook, already started to work through that list and now i really have fun cooking! You managed to transform a 17 year old who barely can cook spaghetti into a still 17 year old who started to learn cooking, can cook some really good meals, has a lot of fun doing it and now has a new hobby! And i really want to thank you for that! Keep up your amazing work!
I am honestly in the same boat. I am trying to learn to cook, and Babish has been a good mentor. Btw, the pasta dish from the movie Chef was really good and easy to make. I'd recommend adding some chicken or shrimp.
Jacob Rippey I already have that on my list but your idea to throw some chicken in is actually pretty good! I might do that :) (But i won't do it with shrimp because i hate shrimp)
Yo, The Ting goes SKRRRRAA Pap pap ka ka ka Skidiki pap pap And a drr drr drrrrrr boom Skeyyyaa Poom poom ka ka tun tun You dun know BIG SHAQ Yh yh Fire in the booth I said mans not hot Yea mans not hot Girl said take off ya jacket, I said babes “MANS NOT HOT!” Man can never be hot Perspiration ting Lynx affect Yo Yea
My Name 2+2 is 4 minus 1 that’s 3 quick maths Everyday mans on the block smoke trees See your girl in the park That girl is a uckers When your ting went QUACK QUACK QUACK You man were ducking!
I was surprised to see that I had made almost all of these already, but I've never really done just a simple "fond". Very relaxing instructions, guess I'll have to find an alternative to wine and then I'm good to go for a sunday feast.
For the red sauce, I add the basil at the end to avoid bitterness and give a brighter, fresher basil flavor. Make sure to use regular sweet basil, not Thai basil.
I Worked in a kitchen for a year at the age of 15/16 and it taught me so much...... including how to make really good bread, butter, and stocks. I also learned to chop a lot of things and now I don’t even need a cutting board to slice a lot of things into slices, I can do it in my hand. (I do it often with potatoes.
I have some tomato sauce on the stove right now, but I used half fresh tomatoes and half tomato puree, because that's what I had. I peeled the fresh tomatoes by scoreing and blanching them like you showed in the "tomate salamblique" video. I also added a finely chopped carrot. I hope it turns out well. This channel really inspires me to cook more proper food myself, but I'm too lazy and it's not that easy to cook only for one person, because I easily end up making too much, or I always end up with lots of leftover ingreedients...
I’ve never watched anything on this channel before, but I’m only a minute in and I’m already on the verge of tears from how beautiful and calming this is
I keep going back to the basics videos. They're relaxing and inspiring and quite honestly it helps alot through these times. Sauces is still one of my favorites
So I think this video is good, but it only recaps a lot of the basics. If you want to learn all the basics in detail and exactly what everything means, I highly recommend watching Jamie Oliver's cooking tutorial. It's how I learned to cook and it was much much more fun than reading stuff online. Once you get the hang of the techniques, start making basic recipes and then move to more and more advanced recipes. For basic ones I recommend Jamie Oliver's recipes, and for advanced ones I'd recommend Gordon Ramsay.
Thank you so much for coming to UTD tonight and cooking up some of Bob's burgers! Everything smelled incredible and you had me cracking up the whole time! The moment you threw the cilantro off the stage while yelling "get that shit outta here" was exceptionally HILARIOUS. It was such an honor to hear you speak and share personal things with your fans. Much love!
Nejc Novak It was sort of a private event with a no camera/flash rule, but there were professional cameras recording close ups of the food so I'm not sure! I would check with the UTD SUAAB organization!
Dude, I want to see bwb with Gordon doing usual things. Your detail is impecable and both of your details might just make the best home dish possible. I believe in you!!!
Did you use natural lighting for this video? The colors seem different than normal. Thanks for this new series. I've been wanting to cook more and more all the time, but I'm really bad at it and had no idea where to start. This series is really helping me with that.
It bothered me a little bit too. At the front shots, the red sauce is orangy, but at the top shots the whole footage has some red color grading that makes it look fully red.
I don't know what I like the most about Babish viedos. The great quality, the fact that it is actually usefull for me and not a waist of time, the peacefull music, his magestic beard or his masterchef haircut.
Thank you so much for posting this. We made the wine reduction sauce and spread it over filet mignon, with homemade gnocchi and butter roasted carrots. We are so happy right now, I can't even handle how yummy that was.
There are 2 types of people. People who like their salsa with chunky pieces of food, and people who like salsa blended together and smooth. I am team smooth salsa.
I'll be the third kind, that likes salsa (and all other sauces) served in a side bowl that I can easily hand over to another diner that wants it. The way he talked about serving a sauce sticking to the meat and filling every crevice is my idea of hell.
I dont know if you actually read these (probably, hopefully not) but if you do ill recommend you tone down the color correction in the next video as the warm filter made the colors of the food, if not everything else, seem off.
Nova 1020 I was wondering if it was just me! Especially there's color differences between overhead camera (normal) and front camera (too warm/washed out reds. Notice the tomatoes in the very beginning. )
FYI he commented this on a reddit thread - "Thank you guys for watching - I'll be honest and say that I'm very unhappy with the work done by the production company - so I've hired a new one for episodes 4-10. Looking forward to shooting those next week!! And VERY much looking forward to trying out livestreaming! Hope I see you guys there!" So I'm assuming the color correction will be better starting at episode 4.
Hello babish :) my name is noam and im currently saving up money to be able to learn how to cook in a proper school, ive also been looking for a good place to learn the basics to save myself some time and i think this seires is going to hit just the spot. so thank you so much.
Hey man, name's Jack. Coincidentally I am a Saucier at a high end restaurant in Texas. I never went to culinary school. The best advice I can give you is to grab some good cookbooks that explain the process they go through and start trying complicated recipes. Do stuff that you look at and say "That seems difficult/impossible/too hard". Some great books I would recommend you start with are 'Larousse Gastronomique' and 'French Provincial Cooking'. Gastronomique is a MASSIVE reference that is the result of hundreds of years of culinary study. It contains a ridiculous amount of recipes, explains exactly what goes into them and how, and has a culinary dictionary within in case you get hung up on something. FPC is just a really well written french cookbook that is an absolutely fantastic read and really throws you into the shoes of someone who is obsessed with fragrant wines and subtler aromas and does a wonderful job of getting you excited about cooking.
Love the video. Tested the sauces and they're delicious! One note: The horizontal slice with onion doesn't do anything. It helps with other things you want to chop, but onion is already in layers. It's literally an extra step. Test it yourself.
nah it's actually genetic lol. for some people, and I'm included in this, think it tastes like soap. but my mother and brother and sisters love it. meanwhile, my father also thinks it tastes like soap.
How are you going to say remembe RGOGSH then not explain what it means. Remember, guys EYAOEYWGPWAAWY (explain your abbreviations or you will get people who are annoyed with you)
the red is too low - it's normal to lower the blues a bunch and push up the reds in food photography but the reds are washed out here making everything look yellow and sad
How to peel garlic: Take garlic Roll around in both hands Congratulations, you peeled garlic without a safecracking kit and all of your kitchen knives!
I was trying to make Banana Bread French Toast, but Banana Bread falls apart too easily. So I came up with a Banana Nut sauce. For a loaf of french toast, I melt 1/2 cup unsalted butter on medium until it starts to brown. Add 3 oz Banana Liqueur, 1.5 oz Amaretto, and simmer for 15 minutes, keeping the pan on medium. Turn off heat, slice two bananas into the pan, stir once to coat the bananas, then sprinkle 1/4 cup brown sugar atop the sauce. Serve on French Toast/Waffles/Pancakes. The sauce is a bit heavy, so I recommend French Toast or Waffles rather than Pancakes.
Cardio is the easiest way to stay fit and lose fat. You never see fat people being told to lift weights or do pushups when trying to lose weight its always running or something like that.
So, I am a completely amateur cook, not counting the grill, the most complicated thing I have ever cooked was hamburger helper. I was able to make the red sauce recipe with literally no issue. And you know what? Even with my amateur level of skills, that was the BEST sauce I have ever had, better than any restaurant I have ever been to by far! Cannot recommend enough, it looks and sounds scary but it's super easy and so, so delicious.
Please start Bedtime with Babish where you just read us all Bedtime stories with that sweet baritone voice
Catherine McCully LOL
LOL I'd listen to that.
that'd make a great podcast
hahahah this might be the best idea ever
PLEASE
I think the intrinsic value of cooking can be described in one sentence he says here: "You're the chef. You've earned it."
that's two sentences
"You're the chef; you've earned it."
Would that work as one sentence?
@@rafejennings296 its two statements in one sentence so everyone is right
@@RunescapeAnon yes, an easy way to remember when to use a semi colon is in a phrase where to two sentences can be separated by both a comma and a full stop and still make sense and have the same effect
@@mokkaveli oo thank you! That's a really good way of explaining it
I have a mango cutting related scar on my left thumb, just don't try and cut the mango seed open, there's nothing in there for you but a trip to the ER and losing the respect of your mother.
I actually LOLed
Same for me, but a peach.
It always makes more sense to use a paring knife. Hold the mango in your hand and feel along the pit as you cut. Less wastage and no injury.
I have one from trying to remove the pit of an avocado. I was able to skip the trip to the ER, but I definitely still lost the respect of my mother.
@@kaydencox1561 theirs a super bitter liquriose tasting almond inside peach cores!!!
I know this is an old, old video. But Babish I just tried out your red sauce recipe for spaghetti tonight and I’m in love!! My house smells like a pizzeria and I’m so excited to taste it. Thank you for inspiring me to cook and be passionate about it, it means a lot to a 16 year old who’s mom doesn’t keep any spices in the house aside from salt and pepper. I’ve loved your channel from the moment I discovered it and now I actually get to make something of yours! I’m so happy
Juice is temporary, but sauce is forever.
Sauce is forever!!!
My man u work at best buy?
No ketchup
Without sauce, your lost. But you can get lost in the sauce. Feel me?
But whoever controls the spice controls the universe.
“I know what you’re thinking, *it’s macaroni time* ”
oh andrew you know me so well
I thought his name was Oliver
Cheshire Cat no Oliver Babish is a character from West Wing that Andrew Rea used for his name on TH-cam
Lmfao
buck buuuuuuck
What are you talking about
It's always macaroni time
"Cut off the head and then peel off the skin"
-Binging with psycho
Ramsay Bolton
😂😂😂😂
circumcision with Babish
Alvin Yugika lmao
Chinchulín i would watch the *shit* outta that
1:12 salsa
5:01 red sauce
7:20 bechamel
9:35 pan sauce
Pan sauce is the term my friend
good stuff
Bro you’re a god, I didn’t know where the bechamel sauce was
@@LowReedExpert1 ty
Thank you sir
A moment of silence for the people who, due to genetics, think cilantro tastes like soap.
I'm one of those people
What does soap taste like to those people??
Not really soap but rather just a very strong and odd flavour and smell
Cilantro is the shit
Thank God, cilantro is not a thing in my country. I think any recipe can go cilantro free, without making any difference. Parsley can substitute it all the time, and it’s much more elegant and versatile. Cilantro is for exotic food.
Her: "Babe, where have you been all this time?"
Me: Binging, with Babish.
lmao
Bingeing, even.
I'm so grateful for your existence
Click dammit
GOT OUT YOU PHONY!
Alfie Swan y
Make sure you pay attention to the "verified" mark the BWB's real account has. If a comment does not have the mark, it's not the real Binging with Babish.
Alfie Swan as am I
Me, who cooks just for himself: let’s get this cookin!
Food-TH-camr: “So this recipe serves roughly 128 people.”
mijles not if you’re hungry enough!
mijles 128 days of food, works for me!
If you are cooking for yourself and not making leftovers you are doing it wrong.
Perfect for just me! Leftovers for daysss
Leftovers my dear boy
Babish: You know what else goes good with salsa?
Me: B-ROLL
Oh wrong channel
I love this comment, best one yet.
😂😂 oh Joshua following us everywhere
MY MAN
how does this not have more likes imo
Nice!!!
I just finished watching this again, immediately went to the kitchen with the cheese sauce recipe still in my head perfectly, and made some. I used sharp cheddar and colby jack cheeses, and use an ounce of parmesan, and it was good. I plan to attempt homemade Mac and cheese soon. Thanks Babi!
Julian Sedor if you make Mac and cheese, I recommend taking the beschamel off the heat before adding the cheese (only putting it back on if the cheese isn’t melting properly). This will make the Mac and cheese extra super creamy. Also, adding a teaspoon of Dijon mustard and a dash of hot sauce may help augment the cheesiness flavor! Otherwise, that cheese mix sounds great for Mac and cheese!
I’ve been making that cheese sauce for a year or so. Old cheddar, Mozzarella, and Gruyere are an amazing combo, and add some Jalapeño for a little spice.
*Babs
I know you likely won't see this, but I've been reiterating my own red sauce with the base you provided in this video. I'm talking different spices, onion choice, etc. It truly is a very versatile sauce and my family and friends love it. From my humble college student abode, I salute you!
Babish: **Doesn’t like cilantro**
Mexicans: >:(
Indians too. Literally, we put cilantro into everything. Used to hate it as a kid but love it now.
Everyone in latin america dude!
Cilantro belongs in the trash >:(
@@EarDeff just like me
I do not like cilantro especially freshly chopped
You've been my favorite cook since i watched the Bobs Burgers eps. This new series is highly informative and enjoyable. Thank you, and Cheers
for the longest time, I had been wondering why my rue's have always been absolute failures. I would add in the flour with the correct ratio and see what appeared to be brown sugar, but yellow. I then realised it was because my mom only bought margerine. A whole year later, today the day before my birthday, I had unsalted butter, flour, english cheddar and red wax gouda.. and Babish allowed me to earn a new food skill. For this, I thank you. Your video's actually physically showed how the rue was supposed to look like when first making it.
Margarine is a cancer on humanity.
roux*(?)
@@c5ys543 nah, thanks though
Binging, this video gave me alot of courage to start cooking, I recently cooked my mom breakfast, a marinated steak, and it was PERFECT. She said it was cooked to perfection.
I know how to make duck and steak because of your videos and all the courage I got from them.
Thanks
wankydoodle good job
I find hilarious you served your mother a steak for breakfast. Thats so cool
This is so sweet
Did you just call him Binging 😐
@@pandapou9154 One of my favorite campground breakfasts is steak with scrambled eggs. Lots of memories of that over the years.
Recommendation: the rind of Parmesan cheese in the red sauce that is taken out at the end, to get a nice additional flavor alongside it!
Do an episode just about potatoes
David Levy what type of potato? That will be hard if you don't say what type. There are a lot of types of potatoes out there.
Fuck yes
Don't think you need an episode for every type of potato, but he could make dishes based on different types of potatoes, like what's the best dish for this and that type of potato.
David Levy
*Communism intensifies
Pretty sure Brothers Green have covered that ha!
god bless your bechamel, i just made my first real, non-boxed macaroni and cheese
That is actually a mornay sauce. No cheese in a bechamel.
@stockart whiteman only kinda. This preparation leaves out the bay, peppercorn, shallot, and parsley of an actual bechamel, which if I'm being anal means that this is only kinda a Mornay sauce.
Live by the technically, die by the technically. ;)
Random other little tidbit, southern style breakfast gravy is also almost a bechamel. It misses out by using pan drippings from the meat instead of butter as the fat in the roux and the seasonings.
@@elcidbob A classic bechamel is only butter, flour, milk, salt, pepper and nutmeg. Or at least that's how it's done in france, not saying it's the only way to do it.
Bechamel is a mother sauce, used as the foundation for a range of other sauces. In a mechanistic sense, a bechamel is a roux (equal parts butter and flour) hydrated to a specific consistency with milk. The salt, pepper, bay, shallot, parsley, and/or nutmeg are only necessary if the bechamel is going to be served on its own, rather than being used as a component to a different sauce. It's still a bechamel unseasoned, and sauces born out of it are still referred to as 'bechamel-based', even if they have specific names of their own. One of the strengths of the bechamel is that it is a fairly neutral canvas on which whatever flavors the chef prefers can be integrated. The versatility is one of its finest features.
@@potatocanvas3148 yeah I was thinking the same. It's how my chef made it
Babish, y-you are. A. Fucking. Wizard.
YOURE A WIZARD, BABISH
then i am too
Gateaux Q He is a what?
Cut bell peppers from the inside out. The waxy skin can sometimes make your knife slip if it's blunt and can end up cutting you.
I never thought about that. But that is definitely one of the reasons you should always keep your knife sharp.
use a serrated knife rather than a smooth one, it helps with anything curved (peppers, tomatoes, onions)
@@jonathankhan1991 serrated knives are also very responsive imo you know exacty how far you've cut
For the tomato sauce I do onions and then garlic since onions take a little longer to sweat and the garlic won’t burn.
If anyone needs a written version of the mac and cheese (not a direct transcription just a parsed version with spelling mistakes and all) heres what i got.
Bechamel sauce:
1. Bring two tablespoons of butter to a bubble. Add equal amount of all purpose flour. whisking over medium-high heat until blond roux.
2. After one minute, slowly drizzle in one cup of whole milk until a thick sauce forms at the consistency of gravy.
3. Add four ounces each of Cheddar and Montary Jack cheese over low heat. Add more cheese if you want extra cheese. Make sure everything is melted then add four ounces of
Parmesean Cheese. Keep stiring on medium-low heat until you get what your idea of a perfect cheese sauce is. season with salt and pepper to taste.
Bread crumb topping:
1. Melt two tablespoons of butter over medium-high heat. Add a cup of panko breadcrumbs. Add a hint of freshly chopped thyme.
2. Toast breadcrumbs until golden brown.
Pasta:
1.Partially cook pasta (deliberatly undercook). Add hot bechamel sauce.
2.Place in a well buttered caserol dish. Spread evenly. Top with breadcrumbs and grate Parmesean cheese on top.
3.Cover and bake at 450 degrees farenhight for 10 minutes. Uncover then cook for 10-15 minutes or until brown and crispy
Can you use Mozzarella cheese?
Thank you, you're god sent!!
plug.
Thanks gonna use this for thanksgiving!
MAZQUAN yes. Also needs more than 30 minutes in the oven and a very small dash of nutmeg and cayenne in the cheese sauce.
I warmed up some soup after watching this
good job
Arе you lооking for hоt soups in уour nеighbоurhoоd?
Roland bat here>>
You give the guy family a bad name.
I got hungry and was lazy so I just that I let my dogs lick the inside of my mouth after watching this.
*i r o n i c*
I've been cooking since my Dad had me standing on a kitchen chair so I could reach the stove and make an omelet. ( first cooking chopped bacon til crispy)
I'm mid 50s now but really appreciate what you do on your videos to teach basic cooking to everyone. Especially those that will just order thru Door dash. These days we need to take time to learn how to cook!! How delicious food can be and really cheap!! If we had the skills !! Watch and learn! Spend 50 bucks and 2 can eat great for a week if you know how to cook !!
7:48 “It’s also the foundation for the best macaroni and cheese you will ever put in your *_face._* ”
Love the calm but slightly aggressive tone 😂
Exactly. I was dying at that part!
Make a Baking with Babish. I recommend🙂
Getting Baked with Babish
XD
@Decric Prunty YES! OMG this would be SO helpful!
Yes
The way you talk and describe cooking as an art form literally makes me cry. Your voice and vocabulary is so amazing
"Angry edge of the knife" will be the title of my first death metal album when I record one. Thanks
I love it that you actually teaching people how to cook and not just how to follow a recipe.
Oh I hear that old Binging With Babish song at the beginning of the video.
I think it's the fraiser theme.
+Nick Botwood He meant the song that would play during the episode, which is a song by the band Ratatat, not his title song. Learn to think about a subject holistically, rather than instictually comment about the first thing that comes to your little mind. Boy.....who looks like a dumbass now? lol
Jesus Christ Nick, hostile much? Could've just said it politely.
lmao and comes back to say "that's what I thought", how sad
It's Babish's song now, screw you
Bathing with Babish. Teach us how you get your skin so beautiful.
Nah mate, Shaving with Babish is the real good stuff.
(Couldn't make a pun out of that, sorry)
2 years late but I just gotta say..."Barbering with Babish"
I have just finished making pasta sauce for the first time; I believe I watched this particular video at least five times over the course of the day. Thank you so much for posting this.
Refreshing my sauce knowledge and forgot about this gem. Hard to believe it has been over four years I've been inspired to create more in the kitchen. Thanks Andrew!!
This may not be the kind of thing you put in s comment section babish but thank you
Your ratitooie recipe got me laid
Troper H'ghar niceee
Must of been the recipe because it most definitely was not your spelling.
Tim must have
must have *
Fight me in CS
I attempted the macaroni and cheese recipe. My whole family loved it. Thank you.
So did I, my family loved it too
Thanks for this video! I was looking for a bechamel sauce recipe and this one was really useful. Especially the part about par cooking the macaroni, I'm glad you included the time because I never would have had the nerve to under cook it by that much. I really love it when people explain why they do something so I appreciated that you mentioned that it would allow the pasta to absorb some of the sauce as well.
*NO SALSA*
*JUST SAUCE*
RAW SAUCE
NO KETCHUP
NO SOSA
JOS SOS
THE TING GOES SKRRRRAAAA
PAP PAP PAP PAP PAP
Binging with Babish is just Food VSauce
If this is a play on the title of the video, nice. If this comment was not intended to be a joke, then no.
IT IS
@speedboy6776 Seriously. Binging with Babish doesn't really digress like VSauce.
I disagree
THEY EVEN LOOK SIMILAR
I really appreciate the knife skills tutorials. Great episode, Boss.
Hey babish, just like to say how awesome your channel is. I’m very grateful you’re here breaking down all these elements of cooking, since my son was born,I made It a point to learn how to cook. your videos are always supper insightful and very informative. Because of you one day I will be able to cook a feast for my family. Thank you thank you thank you. 🤗🤗
Yesssss. That red wine sauce and your commentary! Hats my favorite kind of sauce. Thick enough to stay on the dish its contributing to while being its own layered concoction. I love your channel. And you didnt use starch or flour so that's honestly pretty amazing.
WHAT!!! Thats my name! hahahah Sauces are everything!! Thanks for the promo Andrew! :P
WHOA are we getting SauceStache style overhead shots now!!
yes binging with babish is copying you. /s
Jake hahaa yeah no way was I implying that! Haha and not in a million years am I delusional enough to even think that. :)
Sauce Stache ME TO
Wallflower hey I completely understand why you would think that! I used to always think the same when I would see people at the top all the time. I’m at the top of the comments on most Babish videos lately, I can’t fully explain it. I have been commenting on every video he’s made for about the last 7 or 8 months and the last few weeks for some reason I always get top. But all I do is try to get to the video as quick as I can and make a comment that even though average, is probably going to be better than the first few comments that are always “first” or something silly. I then almost always comment on my own comment and like both of those comments. This seems to move it closer to the top in the beginning and then it just kinda rolls from there. I make sure to like any replies and try to reply myself to as many comments as I can! I hate that someone would think I’m paying for any likes or views or anything because i put about 30 hours a week into my channel and it’s marketing! Hope that clears anything up!
"Crush the tomatoes against the side of the pot."
"Okay!"
*tomato explodes in my face*
Note for you super armatures like myself: squish the tomatoes on the opposite end of the pot.
Crush them in your hand before they go in the pot.
Hans Grueber or just use crushed tomatoes. San Marzano are overrated.
lmao, the exact same thing happened to me
HippoMustache
Crush them before hand
I use a wooden masher. Just a flat circle about 3 inches on a wooden handle and mash them on the bottom of the pan.
For more ripe mango, I’ve found that after pealing, using a spoon is a great way to get the fruit from the seed. Just push with the inside of the spoon facing the pit and then run along the pit. Almost all the fruit gets pulled off and no knife shenanigans
Hey Babish!
I just wanted to thank you for all your great work!
Before i heard of you, i couldn't even chop a tomato right but one day the TH-cam algorythm brought me to your Szechuan Sauce video and since i'm a huge fan of Rick and Morty i thought "Hey, let's try this!". And with the help of your video i managed to make a f*cking great sauce! So i looked further into your channel and saw a huge ton of stuff that i wanted to cook. Now i watched all of your videos, made a list with stuff i want to cook, already started to work through that list and now i really have fun cooking! You managed to transform a 17 year old who barely can cook spaghetti into a still 17 year old who started to learn cooking, can cook some really good meals, has a lot of fun doing it and now has a new hobby! And i really want to thank you for that! Keep up your amazing work!
Xenorio your iq must be near the 200
that's great that you're learning to cook! Keep it up, it's a very valuable skill to have!
I am honestly in the same boat. I am trying to learn to cook, and Babish has been a good mentor. Btw, the pasta dish from the movie Chef was really good and easy to make. I'd recommend adding some chicken or shrimp.
Arad Seyed
What does my iq have to do with this?
Jacob Rippey
I already have that on my list but your idea to throw some chicken in is actually pretty good! I might do that :)
(But i won't do it with shrimp because i hate shrimp)
Every time I watch you, I always end up taking a nap. It sucks that your voice is so relaxing bc I really enjoy your show😂😂
Alyssa Blattner I fell asleep
I've got the sauce, no ketchup.
Just sauce.
Raw sauce.
Boom.
The ting goes skrrraaa
Sarthak Sharma quick maths
Yo,
The Ting goes SKRRRRAA
Pap pap ka ka ka
Skidiki pap pap
And a drr drr drrrrrr boom
Skeyyyaa
Poom poom ka ka tun tun
You dun know
BIG SHAQ
Yh yh
Fire in the booth
I said mans not hot
Yea mans not hot
Girl said take off ya jacket,
I said babes “MANS NOT HOT!”
Man can never be hot
Perspiration ting
Lynx affect
Yo
Yea
My Name 2+2 is 4 minus 1 that’s 3 quick maths
Everyday mans on the block
smoke trees
See your girl in the park
That girl is a uckers
When your ting went
QUACK QUACK QUACK
You man were ducking!
Bradlee Gilbert
Hop out the 4 door
With a 4 4
It was 1 2 3 and 4
Chilling inna corridor
Your dad is 44
Love coming back to these videos, my home cooking has improved tremendously because of this channel x
I was surprised to see that I had made almost all of these already, but I've never really done just a simple "fond".
Very relaxing instructions, guess I'll have to find an alternative to wine and then I'm good to go for a sunday feast.
For the red sauce, I add the basil at the end to avoid bitterness and give a brighter, fresher basil flavor. Make sure to use regular sweet basil, not Thai basil.
agreed. The flavor is best when you stir it in after taking it off hear and then cool. I also add a swirl of olive oil instead of butter
Luke Norris... really added to the discussion there buddy
I'm loving this new series!
I concur.
I Worked in a kitchen for a year at the age of 15/16 and it taught me so much...... including how to make really good bread, butter, and stocks. I also learned to chop a lot of things and now I don’t even need a cutting board to slice a lot of things into slices, I can do it in my hand. (I do it often with potatoes.
I have some tomato sauce on the stove right now, but I used half fresh tomatoes and half tomato puree, because that's what I had. I peeled the fresh tomatoes by scoreing and blanching them like you showed in the "tomate salamblique" video. I also added a finely chopped carrot. I hope it turns out well.
This channel really inspires me to cook more proper food myself, but I'm too lazy and it's not that easy to cook only for one person, because I easily end up making too much, or I always end up with lots of leftover ingreedients...
Do you find more time for yourself and cooking these days?
"This is a great opportunity to practice your tossing skills."
oh
I’ve never watched anything on this channel before, but I’m only a minute in and I’m already on the verge of tears from how beautiful and calming this is
I just made the Mac and cheese sauce with the roux and bechamel and it turned out SO SO SO GOOD.
YOU ARE AMAZING. I love learning from you.
I hope you end up putting out your own utensil line. I already have a copy of your book. Keep it up.
Weird colour balancing between your cameras! Table top close cam is pushing reds to orange
James Anderson I thought that was me going crazy
Yes!
Glad I'm not the only one that noticed this
I GOT THE SAUCEEEE, NO KETCHUP, JUST SAUCE, RAW SAUCE
LAM🅱️ S🅰️UCE
GOD DAMMIT YOU BEAT ME TO IT
HOP OUT THE FOUR DOOR WITH A 44. THATS 1,2,3 AND 4.
Uhh, boom
Somebody Once told me
YOUR DAD IS 44
I keep going back to the basics videos. They're relaxing and inspiring and quite honestly it helps alot through these times. Sauces is still one of my favorites
Can you do a basics episode going over all of the different terminology like "saute" for absolute beginners?
James Farmstone good idea but below the level he teaches at. I'd recommend Google, you'll find a definition for any culinary term in half a second
And just to answer the question, sautéing is just cooking something quickly in a small amount of fat (usually oil or butter).
So I think this video is good, but it only recaps a lot of the basics. If you want to learn all the basics in detail and exactly what everything means, I highly recommend watching Jamie Oliver's cooking tutorial. It's how I learned to cook and it was much much more fun than reading stuff online. Once you get the hang of the techniques, start making basic recipes and then move to more and more advanced recipes. For basic ones I recommend Jamie Oliver's recipes, and for advanced ones I'd recommend Gordon Ramsay.
Plumokin To be fair this is on sauces, not all the basics. I imagine that as more episodes come out it will be made clearer.
James Farmstone this idea😍✔
Thank you so much for coming to UTD tonight and cooking up some of Bob's burgers! Everything smelled incredible and you had me cracking up the whole time! The moment you threw the cilantro off the stage while yelling "get that shit outta here" was exceptionally HILARIOUS. It was such an honor to hear you speak and share personal things with your fans. Much love!
was it recorded? :D
Nejc Novak It was sort of a private event with a no camera/flash rule, but there were professional cameras recording close ups of the food so I'm not sure! I would check with the UTD SUAAB organization!
Thanks!
Dude, I want to see bwb with Gordon doing usual things. Your detail is impecable and both of your details might just make the best home dish possible. I believe in you!!!
Sawyer I’ve been commenting the same thing for years
Thank you dude for donating some of your time to help people in the kitchen
Hey Babish you got shouted out on Good Mythical Morning today!!
episode name?
William Arflack Rick and Morty Cartoon Food Taste Test
Did you use natural lighting for this video? The colors seem different than normal.
Thanks for this new series. I've been wanting to cook more and more all the time, but I'm really bad at it and had no idea where to start. This series is really helping me with that.
It bothered me a little bit too. At the front shots, the red sauce is orangy, but at the top shots the whole footage has some red color grading that makes it look fully red.
Tito Oliveira most likely has the whitebalance on Auto, which can change drastically with lightning
Of course, never get lost in the sauce, young ones.
🙏
I don't know what I like the most about Babish viedos. The great quality, the fact that it is actually usefull for me and not a waist of time, the peacefull music, his magestic beard or his masterchef haircut.
One time I was chopping up chili pepper, onions and garlic without gloves... Afterwards I rubbed my eyes
Afterwards I cried
I did the exact thing, and it was Indian pepper
The “Binging” part of the name is getting to me..
I’ve been watching for hours
Why don't you do a vid on all mothersauces and their most common transformations
Thank you so much for posting this. We made the wine reduction sauce and spread it over filet mignon, with homemade gnocchi and butter roasted carrots. We are so happy right now, I can't even handle how yummy that was.
There are 2 types of people. People who like their salsa with chunky pieces of food, and people who like salsa blended together and smooth. I am team smooth salsa.
I like mine in between!! I want that smooth sauce with lots of chunks. Please, I don’t wanna be the only one
@@morganmiller6373 same here I like smooth salsa with chunks case I like the smoove paste but I enjoy the crunchy onion and the soft tomato chunks too
Smooth with chunks for me
I'll be the third kind, that likes salsa (and all other sauces) served in a side bowl that I can easily hand over to another diner that wants it. The way he talked about serving a sauce sticking to the meat and filling every crevice is my idea of hell.
Don't be afraid to slam that shit in a blender then
Half of your blood is probably butter dude
Isn't that normal? Usually, an American diet consist of lard and sugar.
Butter is delicious. I see no problems here.
The other half is Kosher salt.
A Random Rock
No actually lard is the one thing we like to avoid
bloody wanker as with all good chefs
I dont know if you actually read these (probably, hopefully not) but if you do ill recommend you tone down the color correction in the next video as the warm filter made the colors of the food, if not everything else, seem off.
Nova 1020 I was wondering if it was just me! Especially there's color differences between overhead camera (normal) and front camera (too warm/washed out reds. Notice the tomatoes in the very beginning. )
FYI he commented this on a reddit thread - "Thank you guys for watching - I'll be honest and say that I'm very unhappy with the work done by the production company - so I've hired a new one for episodes 4-10. Looking forward to shooting those next week!! And VERY much looking forward to trying out livestreaming! Hope I see you guys there!"
So I'm assuming the color correction will be better starting at episode 4.
Alex Lilly Cool! Thanks for sharing!
Did the red sauce and the reduction tonight for dinner! Came out great! Thank you sir!
"let's make sauce!"
4:59 is that a salad?
My thoughts exactly! I came here to learn about the basic sauces, like brown sauce, and he makes a mango salad and mac&cheese...
Hello babish :) my name is noam and im currently saving up money to be able to learn how to cook in a proper school, ive also been looking for a good place to learn the basics to save myself some time and i think this seires is going to hit just the spot. so thank you so much.
Klinger Noam buy his book! Worth it!
Klinger Noam it helps support sll of the free content he puts out for the fans
Hey man, name's Jack. Coincidentally I am a Saucier at a high end restaurant in Texas. I never went to culinary school. The best advice I can give you is to grab some good cookbooks that explain the process they go through and start trying complicated recipes. Do stuff that you look at and say "That seems difficult/impossible/too hard". Some great books I would recommend you start with are 'Larousse Gastronomique' and 'French Provincial Cooking'. Gastronomique is a MASSIVE reference that is the result of hundreds of years of culinary study. It contains a ridiculous amount of recipes, explains exactly what goes into them and how, and has a culinary dictionary within in case you get hung up on something. FPC is just a really well written french cookbook that is an absolutely fantastic read and really throws you into the shoes of someone who is obsessed with fragrant wines and subtler aromas and does a wonderful job of getting you excited about cooking.
Hey Man!
Love you stuff, but your color is off between cameras. Its a quick fix, for a great result.
Keep up the good work!
Olivier Sarrailh I thought that mango looked really green
Love the video. Tested the sauces and they're delicious!
One note:
The horizontal slice with onion doesn't do anything. It helps with other things you want to chop, but onion is already in layers. It's literally an extra step. Test it yourself.
A real chef who dislikes cilantro as much as I do. Ok, listening to everything you say now :)
it has a soap flavor for him
nah it's actually genetic lol. for some people, and I'm included in this, think it tastes like soap. but my mother and brother and sisters love it. meanwhile, my father also thinks it tastes like soap.
Dude I love natural cilantro it gives a great kick to food
Now I suddenly don't feel so alone in feeling like cilantro tastes like soap. Fucking genetics.
all of you are confirmed soap eaters
WHERE'S
THE
LAMB
SAUCE?!?!?!?!
Is your profile pic supposed to be the clown mask from Gorillaz?
Spongey it's Professor Stein
From lSoul Eaterl
Um 2 miniutes SIR
SCANNING PLANET FOR LAMB SAUCE LIFE FORMS
Mint leaves, malt vinegar, water, sugar. Simmer, adjust to taste.
Banish you were mentioned by good mythical morning!! Keep growing love your channel it’s amazing and makes amazing food
NO DON'T BANISH HIM TO THE LAND OF FLAVOURLESS DISHES!!
I tried the red sauce and it is absolutely delicious. I recommend this for you pasta's!
Salsa: remember- RGOGSH (btw ysac needs to do a collab with bwb)
Hugo Brice It happened!
Red Green Orange Gwhite Sblue Hyellow
How are you going to say remembe RGOGSH then not explain what it means. Remember, guys EYAOEYWGPWAAWY (explain your abbreviations or you will get people who are annoyed with you)
I love your captions and mini jokes in between!
my gosh, long live cilantro !
Love your videos man. You move forward at a perfect pace. The humor is just right. And you're also a great teacher. Thank you, and good luck to you.
Does anyone notice the front camera has a more orangey hue? It might be me.
We Three Bros definitely not you.
Yea, the color correction is really off.
I feel like the warmer white balance is intentional in order to make the food more appealing in appearance
the red is too low - it's normal to lower the blues a bunch and push up the reds in food photography but the reds are washed out here making everything look yellow and sad
How to peel garlic:
Take garlic
Roll around in both hands
Congratulations, you peeled garlic without a safecracking kit and all of your kitchen knives!
Congratulations
Your whole hand smells like shit now
Bon Curry guess they would if you don’t where gloves...
Made this red sauce tonight for spaghetti. I damn near filled up on the sauce alone tasting it along the way. Though I think it needed more garlic.
There is one rule, there is never enough garlic. Especially with pasta sauce!
i put 6 cloves of garlic per 28 ounce
qudruple your garlic
I was trying to make Banana Bread French Toast, but Banana Bread falls apart too easily. So I came up with a Banana Nut sauce. For a loaf of french toast, I melt 1/2 cup unsalted butter on medium until it starts to brown. Add 3 oz Banana Liqueur, 1.5 oz Amaretto, and simmer for 15 minutes, keeping the pan on medium. Turn off heat, slice two bananas into the pan, stir once to coat the bananas, then sprinkle 1/4 cup brown sugar atop the sauce. Serve on French Toast/Waffles/Pancakes. The sauce is a bit heavy, so I recommend French Toast or Waffles rather than Pancakes.
“This method can be used for almost any kind of herb, not just ones that are super gross”! Savage!
Gordon Ramsay v.s Binging with babish *Cook off*
*"IT'S FUCKING RAAAAAAAAAAAW!"*
"Well...yeah, i mean..I haven't cooked it yet."
Ramsay Except
Babish shits his pants because he gets to meet Gordon Ramsay
The real question is how do you stay fit?
Sarah Viv Cardio.
DatLeanBoi I hope not. Cardio is like one of the worst ways to stay fit
Cardio is the easiest way to stay fit and lose fat. You never see fat people being told to lift weights or do pushups when trying to lose weight its always running or something like that.
Forfancyssake There is a whole body of literature in exercise physiology that would disagree with you lol
How about you actually disprove me instead of claiming that there's a whole body of literature in exercise physiology that would disagree with me
So, I am a completely amateur cook, not counting the grill, the most complicated thing I have ever cooked was hamburger helper. I was able to make the red sauce recipe with literally no issue. And you know what? Even with my amateur level of skills, that was the BEST sauce I have ever had, better than any restaurant I have ever been to by far! Cannot recommend enough, it looks and sounds scary but it's super easy and so, so delicious.