I always get stove and oven envy!!! 6 burner gas stovetop??? 2 ovens??? ATK used ovens that turn the light on when you open the oven door, and off when they're closed, but on an automatic dimmer switch. I hate these people, right?? 👍 🤣 👍 Then I look at the acres of kitchen countertops, what tools they are using. Still hate them? Yup! 🤣😆🤣 ⚘🙏❤🙏⚘
@@majoroldladyakamom6948 Well they are food pros, I guess even tho it's super luxurious it makes sense why they would invest their heard earned money into those items. I'd love to have two ovens!
Unless they're burnt. I've eated some awful things that I've made, (gingerbread without the baking powder is fudge-like, and unpleasant) but, now, I'm so old, and still loving to experiment, I seldom cook anything that's a mistake. And, with the electric pressure cooker, nothing burns anymore. Win/win! Quarantine has been great for all of this. Having a freezer is a marvel. I got rid of my fridge. Don't need it. We refrigerate far more than needs it, and the freezer is more efficient.
You can reduce a bad batch of kombucha over very low heat for quite a while until it turns into a kombucha syrup and use it in salad dressings or on top of pancakes! super good
Similar to the noodle tip: I keep angel hair/ capellini noodles on hand so when I'm very hungry I don't need to wait 9+ minutes for the pasta to finish cooking. They usually only take 3-4 minutes. The Asian version that is just as quick (2-3 minutes) are dried wide/ thin Chinese egg noodles or Japanese somen. For the grain version, I keep quick cooking couscous around: 5 minutes in a covered pot of boiling water off the stove = done. Even quicker: vacuum-packed pho rice noodles = 30 seconds in boiling water or frozen udon = 30-60 seconds in boiling water. For all these, timing is key. Take them out on the dot per the package or suffer from mushy food.
It plumps up the skin with water retention in the body, fills out the lines a little more. Looks good, but too much salt can lead to medical issues like hypertension. Personally? I like to actually taste my food, so use very little salt.
about the salt tip: kosher, sea, and other types of salt are not easily available in most of the world. for a lot of people around the globe is not a choice matter, but availability matter.
The salt tip is weird to me because it doesn't matter what shape your salt is in if its dissolving in your food. Sure, there's a difference in taste for Iodized and non-Iodized salt (We iodize salt because of a public health initiative to combat goiters), but the shape hardly matters. Finishing salt, I understand because the texture and crunch can be important. There are ways to make your own, though, by dissolving a large amount of salt in some hot water, then letting the solution sit in a baking dish until the water evaporates on its own. You can then scrape up the resulting salt crystals.
The reason many chefs default to kosher salt is primarily ease of use by hand (and see on the food). Obviously it doesn't taste different, once its dissolved, but many find its easier to grab and dose an appropriate amount of kosher, whereas finer salts can have more variability when you grab a pinch.
@@MadMark118 That seems like a trivial detail that can be solved by measuring. Especially when Kosher salt is more than twice the cost of conventional salt. The markup doesn't make sense for just something that's "easier to pinch"
The thing about planning out the entire week's meals is that it's not flexible enough. I don't cook every day/night, because I'm just not hungry enough to have a 'dinner' every day. I'm thinner since I changed my cooking habits. I spend less on groceries, too. I pick 2 big meals for the week, and have simple things the rest of the time. But, I'm not cooking for others. Only for me.
@@M1995C No, Alison wasn’t fired. She chose to leave. I was being sarcastic, because everyone knows since AR left that NYT Cooking’s YT views have tanked, save for Claire Saffitz. Where have you been?
@@lavenderamethyst6050 I have a better question for you, why you asking questions that you already know answers for? And Claire is not going to save this channel, she can't even save her own. I love Claire and everything, but she's really boring on her channel. Not the same as she used to be on bon appetit. No meltdowns, no breaking things, no banter with any cast members. Just Vinny who's boring AF.
@@givememore4free It’s called sarcasm, as I noted above. I forgot people online can’t detect that anymore. And who said anything about Claire saving the channel? Thanks for the tangent/diatribe, hope you feel better getting that all off your chest.
And this is a person who doesn't understand that salt is a necessary nutrient for human life, and that not having salt in your diet can cause severe neural and muscular issues on top of poor nutrient absorption and other physiological deficiencies.
@@DuyNguyen-yx2vd No, I am someone who has listened to nutritionists lecture me for the past 25 years regarding heart disease. Humans get enough natural sodium in food anyway. Plus, modern food production and logistics delivers food so fresh that salt is no longer needed to cover the taste of food that has gone bad.
@@ardiris2715 I've also heard nutritionists lecture me for the past 30 years about the dangers of eggs, msg, and asian supermarkets. This is why you listen to your personal doctor and not some person with a blog who claim they have 5 Ph.Ds. There's too much BS out there. Excess salt is a problem if you eat a lot of packaged foods. Your Chicken Breasts and Lettuce does not come with enough salt for sustaining human health. Hyponatremia certainly exists, and has become more of an issue among older people because of the salt scare.
@@DuyNguyen-yx2vd Typical fact-bending, "anti-vaxxer" styled response. None of the nutritionists I encountered in my doctors' offices were bloggers. Conversely, your responses sound like all you read are bloggers, the ones promoting conspiracy theories. For example, just eating chicken breasts and lettuce is not a balanced diet. Your phrasing it as you did is the standard sort of false logic employed by liars. All that you wrote directly contradicts every cardiologist I have ever seen.
Interestingly enough, not everyone is salt sensitive. About 25% of people are salt sensitive, which means their blood pressure goes up when they eat sodium. For those people, excess sodium in the diet is very detrimental to their health. People of African descent have much higher rates of salt sensitivity than Europeans and Asians. If salt sensitive people eat a regular American diet, they _will_ probably have high blood pressure and unless they significantly lower their sodium intake, they will have to be on medicine to control their sodium-induced hypertension. But for the 75% whose blood pressure doesn't increase in response to a relatively higher sodium diet, salt probably doesn't kill. An extremely high sodium diet, however, is probably not healthy for anyone for various other reasons..fluid retention, electrolyte imbalance, etc.
I love the tips but I got to say everyone's place looks cute. I am jealous.
I twist my neck like an emu when they open their fridge, what's inside? I must know haha.
I always get stove and oven envy!!! 6 burner gas stovetop??? 2 ovens???
ATK used ovens that turn the light on when you open the oven door, and off when they're closed, but on an automatic dimmer switch.
I hate these people, right??
👍 🤣 👍
Then I look at the acres of kitchen countertops, what tools they are using.
Still hate them?
Yup! 🤣😆🤣
⚘🙏❤🙏⚘
@@majoroldladyakamom6948 Well they are food pros, I guess even tho it's super luxurious it makes sense why they would invest their heard earned money into those items. I'd love to have two ovens!
Hey this ain't no Conde Nast gig, they're paying these professionals who probably prioritized nice and filmable kitchen work areas.
I'm here for Priya, so excited to see her join the team officially and not just as a contributor!
would love a plant tour from the kombucha girl
Happy I watched this, do you plan to feature another episode? I’d like that, others are sure to watch as well.
Don’t keep your herbs in a paper towel, put them in a glass or vase with some water, like flowers, and put that in the fridge. They will keep forever.
Make sure to change out the water regularly, especially for cilantro!
Cilantro likes this, parsley doesn't.
@@ze_ep I kept parsley for a month on my window sill in a jar of water.
@@Syveril Yeah, parsley is good at room temp with plenty of water - dies in the fridge. Cilantro is the opposite.
So interesting! My parsley is does great in the fridge, but my cilantro always goes bad lol
the great thing about failed cooking is that 99% of the time you can just eat your mistakes.
Unless they're burnt. I've eated some awful things that I've made, (gingerbread without the baking powder is fudge-like, and unpleasant) but, now, I'm so old, and still loving to experiment, I seldom cook anything that's a mistake. And, with the electric pressure cooker, nothing burns anymore. Win/win!
Quarantine has been great for all of this. Having a freezer is a marvel. I got rid of my fridge. Don't need it. We refrigerate far more than needs it, and the freezer is more efficient.
I really don't recommend eating those orange juice-milk popsicles I made as a child, though! 🤣
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Yewande's coconut caramels (posted on this channel) are one of the best things I made last year. So fcking good.
The baking bins are brilliant. And I want that much chocolate in my house.
I'm surprised NYT cooking isn't charging us for their advice.
subscribe!
You can reduce a bad batch of kombucha over very low heat for quite a while until it turns into a kombucha syrup and use it in salad dressings or on top of pancakes! super good
She has Kombucha scars,I can see them 🤔
Similar to the noodle tip: I keep angel hair/ capellini noodles on hand so when I'm very hungry I don't need to wait 9+ minutes for the pasta to finish cooking. They usually only take 3-4 minutes. The Asian version that is just as quick (2-3 minutes) are dried wide/ thin Chinese egg noodles or Japanese somen. For the grain version, I keep quick cooking couscous around: 5 minutes in a covered pot of boiling water off the stove = done.
Even quicker: vacuum-packed pho rice noodles = 30 seconds in boiling water or frozen udon = 30-60 seconds in boiling water.
For all these, timing is key. Take them out on the dot per the package or suffer from mushy food.
Getting more msg because of this. Thank you.
This! I need more talking head nyt staff videos asap
Nikita’s skin 👏🏻👏🏻👏🏻 I will eat tons more salt if it makes my skin look like that lol 😍
It plumps up the skin with water retention in the body, fills out the lines a little more.
Looks good, but too much salt can lead to medical issues like hypertension.
Personally? I like to actually taste my food, so use very little salt.
Erin I love you but enchiladas and peas???
Hmmm. That would stay in the fridge forever.
This is the slippery slope that started years ago when Sam Sifton called for putting peas in the guacamole.
I'm a simple guy.
I see Erin, i get happy.
I thank god, for your existence.
I love these types of videos so many things I didn't know!!
MORE VAUGHN!
about the salt tip: kosher, sea, and other types of salt are not easily available in most of the world. for a lot of people around the globe is not a choice matter, but availability matter.
The salt tip is weird to me because it doesn't matter what shape your salt is in if its dissolving in your food. Sure, there's a difference in taste for Iodized and non-Iodized salt (We iodize salt because of a public health initiative to combat goiters), but the shape hardly matters.
Finishing salt, I understand because the texture and crunch can be important. There are ways to make your own, though, by dissolving a large amount of salt in some hot water, then letting the solution sit in a baking dish until the water evaporates on its own. You can then scrape up the resulting salt crystals.
The reason many chefs default to kosher salt is primarily ease of use by hand (and see on the food). Obviously it doesn't taste different, once its dissolved, but many find its easier to grab and dose an appropriate amount of kosher, whereas finer salts can have more variability when you grab a pinch.
@@MadMark118 That seems like a trivial detail that can be solved by measuring. Especially when Kosher salt is more than twice the cost of conventional salt. The markup doesn't make sense for just something that's "easier to pinch"
The cost of either is negligible compared to the primary ingredients (pure cost, as well as in the amount used).
There are tons of ingredients not available in different places, but NYT cooking is catered to Americans.
I love Erin but did she... have enchiladas on peas there?
ikr?
Rice noodles yes.... I love
First! I never was before! :)
The music is distracting
I love when women
Any time Vaughn appears my heart gets happy. #EverSinceTastyDays
yessss
IWDFVFNYTC
@@bjrksfelt i would also DFVFNYTC
Very nice site!!! I have and love my original New York Times Cookbook!!!!
Thanks for all your tips!!!
priya!
lol if im cooking at home i aint doing 8, whos washing all those spoons?!
Unless it’s for guests (and they might see me lol) I’m sipping off the ladle!
I just want vaugh to meet Andy baraghani and Matt// eugene lee yang bf
Great tips! More please =)
I just taste with the ladle unless it’s for non immediate family lol
Yeah fresher longer
Takii..did NYT just discover MSG?
Tanya Sichynsky ... or Lady Gaga? Are they twins?
ahh I love this!
almost all women... thank you nytimes
THAT was wonderful!!!
Sorry, putting butter in the microwave is NOT a good tip.
it’s gonna explode in there lol
Love that there’s no Alison Roman here 🥰 #sorrynotsorry
Not you again, racist! You hate Indian women and Priya is on here. Why are you lurking?
Enchiladas and Peas?!?!?!
The thing about planning out the entire week's meals is that it's not flexible enough. I don't cook every day/night, because I'm just not hungry enough to have a 'dinner' every day. I'm thinner since I changed my cooking habits. I spend less on groceries, too. I pick 2 big meals for the week, and have simple things the rest of the time. But, I'm not cooking for others. Only for me.
Yes! Salt is the answer!
Where’s Alison Roman?
They fired her about a year ago where have you been haha
@@M1995C No, Alison wasn’t fired. She chose to leave. I was being sarcastic, because everyone knows since AR left that NYT Cooking’s YT views have tanked, save for Claire Saffitz. Where have you been?
@@lavenderamethyst6050 I have a better question for you, why you asking questions that you already know answers for? And Claire is not going to save this channel, she can't even save her own. I love Claire and everything, but she's really boring on her channel. Not the same as she used to be on bon appetit. No meltdowns, no breaking things, no banter with any cast members. Just Vinny who's boring AF.
@@givememore4free It’s called sarcasm, as I noted above. I forgot people online can’t detect that anymore. And who said anything about Claire saving the channel? Thanks for the tangent/diatribe, hope you feel better getting that all off your chest.
Enchiladas and peas? What?
Salt kills. If you cannot cook without salt, you cannot cook.
And this is a person who doesn't understand that salt is a necessary nutrient for human life, and that not having salt in your diet can cause severe neural and muscular issues on top of poor nutrient absorption and other physiological deficiencies.
@@DuyNguyen-yx2vd
No, I am someone who has listened to nutritionists lecture me for the past 25 years regarding heart disease.
Humans get enough natural sodium in food anyway. Plus, modern food production and logistics delivers food so fresh that salt is no longer needed to cover the taste of food that has gone bad.
@@ardiris2715 I've also heard nutritionists lecture me for the past 30 years about the dangers of eggs, msg, and asian supermarkets. This is why you listen to your personal doctor and not some person with a blog who claim they have 5 Ph.Ds. There's too much BS out there.
Excess salt is a problem if you eat a lot of packaged foods. Your Chicken Breasts and Lettuce does not come with enough salt for sustaining human health. Hyponatremia certainly exists, and has become more of an issue among older people because of the salt scare.
@@DuyNguyen-yx2vd
Typical fact-bending, "anti-vaxxer" styled response.
None of the nutritionists I encountered in my doctors' offices were bloggers. Conversely, your responses sound like all you read are bloggers, the ones promoting conspiracy theories.
For example, just eating chicken breasts and lettuce is not a balanced diet. Your phrasing it as you did is the standard sort of false logic employed by liars.
All that you wrote directly contradicts every cardiologist I have ever seen.
Interestingly enough, not everyone is salt sensitive. About 25% of people are salt sensitive, which means their blood pressure goes up when they eat sodium. For those people, excess sodium in the diet is very detrimental to their health. People of African descent have much higher rates of salt sensitivity than Europeans and Asians. If salt sensitive people eat a regular American diet, they _will_ probably have high blood pressure and unless they significantly lower their sodium intake, they will have to be on medicine to control their sodium-induced hypertension. But for the 75% whose blood pressure doesn't increase in response to a relatively higher sodium diet, salt probably doesn't kill. An extremely high sodium diet, however, is probably not healthy for anyone for various other reasons..fluid retention, electrolyte imbalance, etc.