2 Ingredients Condiments that Anyone Can Make...
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Intro - 00:00
Fermented Mustard - 01:30
Oregano Oil - 03:48
Sesame Tahini - 07:40
Vegan Mayo - 11:55
Cashew Miso - 14:12
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Always practice safe lunch, use a condiment.
Best comment
What about condom-mints?
Safe snacks, too
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😂😂🤣🤣
"my brother actually immersion blended my chest once" are words that have never ever been spoken out loud until this video
The miso and mustard segments have me in an insomniac cooking frenzy right now! I had all the stuff on hand, and my Bavarian great grammar had me making our own mustards in the 50s. Hers also often had the addition of other seeds, most often dill, caraway, fennel, and such. And she would regularly mother them with active brines from her kraut crock. Ahh the memories.
Your videos are REALLY inspiring man... Love how you balance the simplicity of what you're doing with a deep appreciation for the science and culture behind everything you cook. Keep on keeping on!
This video is an entire course on how to make your kitchen YOUR KITCHEN. I cannot believe I didn't know half of it.
Cause life's a garden. Dig it. ;)
Since you've made your own koji you might already know, but "shio (salt) koji" and "shoyu (soy sauce) koji" are awesome condiments too. Just mix salt or soy sauce with water and koji and let it ferment. Room temperature is fine but a yogurt makes the process much easier (I ferment everything in it). They're both amazing flavor enhancers. Use it as a replacement for salt/soy sauce, or use it to marinade meat/fish/veg. Oooh and of course if you have koji, don't forget amazake! Can't wait for the koji video! - cheers from Japan
The oregano OIL looks like something I would eat every day with every meal!
Common practice in Israel: Add baking soda to the water before it boils for best (and quicker) hummus cooking results!
Also, there is a oil inside the humus due to the tahini (thina) but you're right to add on top.
One condiment I have tried in various ways is the mayo.... I've done it with Rose Mary, Basil, garlic, just different and where ever I go I'll make a little jar for who ever, and everyone love it... Our store bought mayo has not been touched ever since I started making it homemade... Thank you so much...
I always have a lemon vinaigrette, fermented mustard, avocado cilantro lime crema, and mayo sitting around! They're so easy to make and I use at least one of them every day ❤️
Hello Bret what are the proportions of Avow-kadow in the lime cilantro creama ❓ is it a thick spread or a dripping sauce ❓👀 thanks
I found you don’t need to soak chickpeas if you are cooking in a pressure cooker. I just whack them in the instant pot on high pressure for 45mins + natural release and they are completely soft and perfect for hummus!
This is will surely intensify your farts
I bet a lot of people are not even aware of many of the condiments you take for granted. Make more videos of what you use the condiments for. All the uses of each condiment. Share with us how you use them, what recipes, the cooking process, outcome and taste test. Even if some of us never get around to actually mastering this art, I think people would agree it's really fun to watch you and experience it through you and your presentations. Thank you.
Waaaaaaw...you are GENIUS ,I've NEVER NEVER seen or watched something like this before ..I ALWAYS enjoy watching u.
, i invite you to come to my country and my kitchen...all the expenses on me ..
Stay safe .
I'd probably feel more inclined to do all of this if my kitchen looked like that
Whilst most people won't mind the minimal risk, you really should have a disclaimer/warning about botulism in that oregano oil. Any herb or garlic added to an environment with no or low oxygen, and which isn't high in acidity, is at risk of developing botulism spores.
Wow! Didn’t know, but thanks!
This needs more attention
This is the comment I was looking for. You have to be super careful with making flavored oils.
I didn't know that! I do know honey carries the same risk and that's why you shouldn't give it to children under 12 months old, but didn't know it can happen to herb oil.
Easy to avoid botulism by using dried herbs rather than fresh in flavored oils.
Pro tip. It's better to simmer the mustard seeds in water for 5 minutes or until they double inside and then discard the water before placing in the vinegar and water mixture. It comes out less bitter, especially noticable if you don't use salt and watching your sodium.
Just a quick comment to say how much I love your videos.
I have been a vegan for the last 3 months and I still get so many tips and tricks from you even when you cook meat (I just take out he meat and dairy products), but they still work perfectly fine.
Personally, I thought your air-fryer videos were so funny and informative. I actually went out and bought one after watching your videos.
You are making the world a better place through your hard work and dedication. Keep it up! You are appreciated!
When he dipped the crust into the hummus and was like "All I have is this pizza to dip..." What a jerk lol. Love all these foods they look amazing
I know.... literally Rub it in moment!
greatly appreciate the use of the “throw away” ingredients to make everything. Very well thought out
The best oil to make is onion oil! It’s used in Asian cooking, but you could also use it in a topping for a salad or sandwiches. Back at the beginning of the pandemic, I made it a lot. It’s delicious for fried noodles or rice as well.
you havent tried the hash oil
How do you make onion oil??
I love that you use the cast offs that most chefs will toss. That to me is the best part of this video.
You should do a whole video on different infused oils. I can douse some basil oil on almost anything.
Little feedback: When you talk about temperatures let us know if you're talking about fahrenheit or celsius. I mean anyone who has cooked before knows when you heat oil to 200 degrees you're not talking celsius, but it might help people deter from trying to boil their oil and other mistakes :) Btw I love your videos, keep up the good work Mike!
^ One of the reasons why all science teachers yell about not forgetting your units. Although to be fair he did write 200°F when he was doing the oil. And his thermometer was visibly in units of Fahrenheit
Not everyone is germanic in their approach.
Good point! He did though in writing on the screen ☺️
It is literally only really the US and maybe Antigua that uses Fahrenheit. I love your videos, Mike! They’ve changed my cooking forever. Could you please include Celsius on the screen for the entire rest of the world that watches your videos? That would be so helpful to us all. Thank you for everything you’re doing.🙏 You’re making life easier xx love from London
when have you ever needed to heat oil to 200 degrees celsius
I feel like if you ever do a pt 2 to this you gotta have chimmichurri on the list. So easy, so much flavor, so customizable... really a great experience. Goes over steaks, or bread, or by itself, or whatever.
Joshua Weissmann: PLEASE LABEL YOUR FERMENTS!
Mike G: (makes cashew miso) Hahaha, "chickpea flour" go brrr
I noticed that too! lol
I stay amazed with your incredible POV on food! I'm about to start fermenting and my first is going to be kimchi, which I fell in love with decades ago when I was a missionary in S. Korea, even made it while there and tried making once after I returned, which was not bad. I want to start fermenting mainly to aid my elderly parents gut health. They both have Alzheimer's but they have a love of food that makes cooking interesting. Their working memory is slowed down a lot, but when you stop your day to day "work", you lose quite a bit of your memory. Mom especially, she used to cook three or more meals a day, not following a recipe, just what she knew and tweaked new recipes to make them her own, much like you! I recently moved in with them to care for them on a day to day basis. One of my saddest days was Mom and I deciding we were going to cook some fideo, which she cooked once or twice a week and all six of us children ask for when we gather. That evening, the only change was to add chicken to her basic recipe. This confused her a bit, so I suggested she make her regular fideo and I would cook the chicken and add it. She stood looking at the packaged vermicelli and then at the stove and finally at me. She was near tears and I hugged her as I asked what was the matter. She sobbed and said she couldn't remember how to make fideo. I knew she wasn't cooking as much but I didn't realize she was losing her memory, her working memory. I told her if she liked, I would make dinner and she could sit and talk with me or if she liked, she could rest. She bacame animated as I cooked and would clean up after me. She decided to rest after I finished and before company arrived for dinner. I will admit, dinner was delicious, but my fideo was nearly spaghetti instead of being soupy like she always made fideo (but our company didn't know any difference and everyone had two or three servings). Mom had come back quickly from resting and said if we were having fideo, we'd need tortillas and made the dough. From memory. And then, instead of tortillas, she opted for tortilla bread, where she would bake dough flattened to about 1/2 inch, dock it and bake until golden brown, then slather with butter when done. This was quite often what she would make with fideo.
Sorry for the long comment, but I have to also admit this is what your cooking and all encompassing POV does for me. It is a blessing and an honor to follow you.❤
Informative and entertaining as always. I would say that my first “aha” moment with mustard came with a much simpler recipe than yours. I realize that you’re considerably younger than I am, and grew up in a different city, but my childhood favorite mustard was the stuff I’d get at Cantonese American restaurants. I’m not talking about the gritty, watery, vinegary slop that someone puts in the plastic pouches for takeout orders; I’m talking about the sinus-clearing paste that they make from mixing ground mustard powder with good old-fashioned NYC tap water. It’s a transcendental experience .
Going to take a second to toot my own horn and share that I watched this while eating egg salad with eggs from my chickens and homemade mayo on fresh baked bread. Loved the info on additional condiments. I'm excited to try making some!
Rub it in ...
My mother made homemade tahini and it was honestly one of the best things I've had (leagues better than storebought tahini). I was eating it straight out of the jar.
That is unlike any oregano I’ve seen! Looks way more like basil 🤣😂🤷♀️
I thought so too and that's why I'm here in comments!
I really enjoy those type of video, but I would really like to know how long these last in the fridge. Do I need to eat the mustard (for example) everyday when I make it to avoid it going back on me?
Fermented foods basically never go bad, it's a preservation process so it should last a very, very long time much longer than it would take to eat.
Listen, I follow you and i don't know why but I remembered today and it's because you offer a lot in small videos. In proportion it's one condiment every 3 minutes and that's golden. You also provide explanation and that's even huge. I know this takes a lot of time in the doing but this is great. I tend to watch tutorials all day long. Mostly design stuff but this is refreshing. Maybe I'm not your target audience but this works for me. "Keep it up" Would be my suggestion but I'd hate to see this overused so, "be gentle and be great as always" is my conclusion.
I love your sauce/condiment videos. Famous baking last words..."let's get some tahini in there and see what happens"....
Gotta do those!
Food safety courses will teach you that herb oils should be stored in a refrigerator. ESPECIALLY if it contains garlic. Botulism is the possible problem and can not be cooked out as it is spore based.
"The bacteria that make botulinum toxin are found naturally in many places, but it’s rare for them to make people sick. These bacteria make spores, which act like protective coatings. Spores help the bacteria survive in the environment, even in extreme conditions. The spores usually do not cause people to become sick, even when they’re eaten. But under certain conditions, these spores can grow and make one of the most lethal toxins known. The conditions in which the spores can grow and make toxin are:
Low-oxygen or no oxygen (anaerobic) environment
Low acid
Low sugar
Low salt
A certain temperature range
A certain amount of water"
No water and added salt will prevent this from becoming an issue. If you're still unsure, use dried garlic.
That's sadly the reason why I rarely ever make infused oils and if I do, in small batches, that get used the same day. The chance might be slim, but botulism is almost always lethal.
@@Flippokid Oil makes it an anaerobic environment and there is moisture in the garlic - unless you are using dried like you suggested, there will always be a risk of botulism.
Not an issue if the infused oil is "cooked".
@@Ethans9999 That's where you're wrong. Spores need a long time above boiling to die. This isn't an issue in day to day cooking or even with leftovers containing garlic, but in an anaerobic enviroment like infused oil, this risk can get very serious.
Making ingredients like this has become my favorite part of hobby cooking. Having elevated and complex ingredients to help throughout the week has made the final dishes better and the process way more fun
Everything looks great, can’t wait to try out.
Every week, I make a restaurant-style salsa, tzatziki, hummus. Sometimes I make a mayo - when needed. I keep pickled onions in the fridge too but am going to pickle up the carrot mix you did on another video. Thanks for the great content. Just about forgot, I have mustard seeds on board so will ferment them tomorrow.
I love your videos I’ve been watching since brothers green I’m glad you mentioned your brother I hope he’s doing well
Making your own tahini (just slightly browned) takes hummus to the next level, and also adding some fennel, summac and cardamom (which for some reason makes your hummus ferment after 2-3 days in the fridge). For creaminess I found that using canned chickpeas is best and make sure you let it blend for double the time you would, this is the secret.
Hi
And maybe taking the husks off before blending!
@@toosiyabrandt8676 no, that is totally not worth it: the amount of time spent taking the husk off the chicpeas can _easily_ be compensated by just 1-2min extra blending time. Tried and tested. If you're having doubts just let it blend an extra 5 min, and Bob's your uncle!
Thank you chef
You, my friend, are a cooking card. I laughed through the whole video. Great recipes, great ideas, great hamming it up performance. It must be fun cooking with you. I know it was too much fun listening to you.
I'm gonna make all these condiments. I need them in my life.
Thanks for that. Blessings. Stay safe and well.
I always add a touch of lemon and Worcestershire sauce and usually a touch of white wine vinegar to my mayo. I love things a little on the acidic side. Plus then a squeeze of lemon and some garlic and you have a garlic aioli. And I use that on everything, especially homemade burgers.
Thanks for the inspiration!!!
Great tips mate, cheers!
You rock. Thanks.
Really good ideas thank you ☺️
Excellent content, thanks pal 👍🏼
Love all your recipes thanks for sharing x
Yes dude. Loving the energy and the tips.
This channel is one of my favorites and this video is exactly why. ♡
Thank you for sharing these recipes 😊
So inspiring. Thanks for this!
I love your simplicity, well sourced ingredients and processes! Oh and you had me at cookies!
I've gotta say, the production quality of your videos is always so good! I appreciate all the knowledge you share!
You're amazing! Thank you!
Vegan Mayo was awsome. I usually add some vinegar to give it a little sour taste too.
This was super inspiring! I'm going to try several of these :D
Amazing, thanks!
You're sooo inspirational! I want to try all of that!
Everything you do is inspiring to me as a home cook. Thank you!
Loved this video. You always explain things so simply.
You are a genius at keeping recipes simple and easy!
Love, love, love your show! Your recipes are inspirational. I love your "this is simple" and "make it your own" approach.
Tip: roast your garlic for your hummus. Next time you roast anything, even potatoes, throw a bulb of garlic in. Once it gets to the point that squeezing the skin pops out little soft morsels of sweet browned garlic, you've just found gold. Make hummus with that, add a bit more than you would with raw; it's less harsh and a bit sweeter because the sugars have caramelized. If you don't have time to soak your own peas, the peas in glass jars seem to give better results than the stuff in tins/cans. I have no idea why, but that's my experience! Hummus rocks! Great vid, I love making mustard!
Excellent content, thank you
Looks great!
Dude, your resourcefulness is astounding! Keep it up.
I really like how you plan things out as practical meals, and using one thing to go and make another.
Love this video!!! Keep em coming~ as usual! 🙂
Love this video, and all of your work mate !
Great video and fantastic AND simple recipes.
Super duper video! Thanks!
This is inspirational and I'm excited to make some of these this weekend.
Thank you so much for your channel!
I love this channel! Thank you!
Great video as always Mike. I'm excited to make my own tahini. And your ideas on humus will improve my version immensely. Thanks for sharing your enthusiasm and food knowledge, your addicting to watch :)
Koji episode!!! I'm ready! Thank you for demystifying it, I have been so confused about it but I really want to play with it.
Going to make all of these
That pizza looked great. I always learn shtuff when I watch you! Thanks!
These all look so great. Can’t wait to try every single one. And those cookies… 🥺♥️
Amazing videos. Love your work.
Thank you for sharing, I really appreciate this!
That was so much fun to watch!! I’m gonna try to make my own vegan Mayo!
Mike, your videos are of an incredible quality and are a joy to watch. Thank you for doing this :)
More videos like this! Educational and interesting
Absolutely loving all these vegan condiments!
I will try the recipes. I won't say I'm flavorblasting my food tho, if you don’t mind...
love all your videos man.
Nice to see you back on your game.
Woahh these all look so simple but so good! I especially love the cashew miso idea - so creative!
Dude im loving your videos, you are very informative and entertaining. I never find longer instructional videos that great. I love the vibe, the camerawork, your chillness. I just prepared a raisin vinegar this morning!
Amazing videos....thank you so much for this!
Thank You
Magic Man !
For then New Innovative
Ideas !
Thanks
I absolutly love the beauty and simplicity of what you are doing ! You make me want to cook again . Thank you !
Thank you
Mind-blowing! The Miso cookies at the end are super impressive. Thanks!
Oh my, I just started to watch this video and I already love it. Fermented mustard on kombucha, wow, speechless. So excited for the rest of the video.
I love condiments!! thanks for sharing :)
Love the channel and your videos :)