If you're looking for a traditional French omelet, check here: • Food Lab Basics: POV F... This it the Gentleman (or woman)'s omelet. Refined yet rustic.
Weeeooooweeeeeoooooweeeeoooo Someone called the vermouth police! I keep it at room temp. I only use it for cooking. It tastes fine. It does not “go bad,” the flavor just changes a little. I don’t care. If you want to keep your vermouth in the fridge, go ahead, I won’t stop you! Now soy sauce, on the other hand, how many of you vermouth policepersons are keeping your soy sauce at room temp when it should be in the fridge? Yeah, I thought so.
Haha as I was watching this I thought about how people were going to be annoyed at the room-temp vermouth. Kenji probably has too much stuff in his fridge to be storing bottles of vermouth.
What? Where i am from, we always store soy-sauce at room temp because store in the fridge makes the soy-sauce cold and thick, it shouldn't be a problem if you use it for cooking but if you use it raw then it can change texture quite much.
I love how he always walks with his finished dish towards the back door like he's about to go sit down and enjoy an amazing meal outside, but then stops basically in the doorway and eats standing up.
@@SoleEpiphany Didnt he say the reason is so that you get in the habitat of it, so that you never burn your hand if the pan has happened to come out the oven? I realised how valuable his words are once I made that exact error in real life
Ben Sassoon yes that was his logic, but I think it’s for more of a work setting, the pan he used hear even though he was using a cloth after isn’t a handle that would get hot. That sucks. I hope I never do that. Apparently I grabbed the barrel of a hot curling iron as a child ha ha.
I mean, I do love shabu, but she definitely needs some obedience training for sure. She's constantly so excited. That's why it's usually she and not Jamón who is anxiously peaking around the corner and getting in the way in the kitchen. Jamón is always so calm.
I didn't thought I'd be reminded of the year I spent studying heat transfer and heat exchanger design by clicking on a cooking video, you're on another level.
I’m a bit amazed at how many varieties of food Kenji’s daughter can eat, I mean it sounds like she’s young.. at her age I wouldn’t even touch mushrooms lol
He wrote a good article about it called "How I Got My Toddler Interested in Food and Cooking" on the Serious Eats website. I thought it was an interesting read.
It all depends on how you are raised. My parents had us eating raw oysters at age 10. I cant stand picky kids because I never was one. My siblings and I like everything
Joshua Weissman: whisky business Maangchi: sesame oil One meal a day: green onion Cooking with dog: you like button You suck at cooking: pepper pepper pepper Sean Evans: you dont have to, if you dont want to Hotel: trivago
I have found our little kids plastic utensils to be fantastic cooking implements. The forks are safe for nonstick pans (like cooking eggs) and the spoons don't heat up when tasting stocks/soups.
Watching these videos has really gotten me to expand the types of cuisines I've been making lately. Thai, Indian, Spanish, Turkish (menemen really is the GOAT breakfast). They've been very inspiring (and easy to reproduce at home).
Sir, not only are you an obviously amazing cook, but you are an amazing content creator and just an overall good man. Your family and friends are lucky to have you, as are we as your viewers. I wish you all the best!
Extraordinary meal and loved all of the camera shots of the skillet! Your mind must race constantly, 24/7, planning your videos, organizing all aspects, maximizing usage and feeding your family! You are a one man production team who accomplishes more than a large group of people! (makes team meetings go very quickly! 😂)
Truth is often a multiplicity of narratives, and today we are blessed with a peek into Kenji's lunch through the eyes of the humble salad and the golden omelette. This is no longer a cooking show. It is now akin a broken mirror or a Dostoevsky noval: reflecting, refracting, representing life in its glorious multitude of forms. Today, we are blessed.
Your kitchen is the heart of your home and it shows. I want mine to be like that when I have one. Filled with spices, sauces and vegetables that let you be creative and try all types of recipes.
Pro (I'm lying, I'm nowhere near the pro that Kenji is but that's whatever) tip: if you're not super duper confident in the phase at which you go from stirring to turning, you can turn down the heat at the expense of the amount of creaminess on the inside of your omelette. I personally keep the heat at just around the point of butter bubbling and the window is a bit bigger (although I also have more tiny humans nipping at my heels than Kenji currently has). You do get a bit less center creaminess, as I said, as a lower temp allows the inside to cook a bit more "evenly", but I personally like more solid than liquid in my omelettes so double bonus for me! He didn't really get into this as it went by a little fast, but you want to stir until the whole mixture is at a critical point of right before turning into curds. THen when you stop mixing, the whole thing turns into one big homogenous silky curd all at once. IMO the real trick to french-style omelettes (#talking-like-I'm-an-expert-with-zero-actual-training-or-restaurant-experience) is being able to recognize when that critical stage is, which comes down to experimentation. Everything else isn't super hard (I always use a rubber spatula, I still can't get the hang of the fork thing). My advice would be to stir like crazy the next time you're making scrambled eggs and get a vibe for what the eggs go through from raw to cooked.
I always messes up the heat when trying to cook an omelet so that water trick will be reaally useful! Need to work on the timing when to stop mixing too, sometimes they end up as scrambled eggs
ikea sells wooden butterknives. they are my go to tool when i want to stir things around in a nonstick pan. Same tactility as a fork but no chance to damage anything. Most new nonstick pans advertise that you can use metal tools on them but hey even if thats the case, they will last longer if you use wooden or plastic tools instead :)
Pro tip: When he goes to the door, mute video and turn on cc. That way you don't have to hear him chewing but don't miss it if he says something interesting.
Wow. that is about the nicest looking thing you've cooked so far, and there have been some stunners. We can't get fresh morrells here (NZ) only dried and they are like $1000 a KG (no I'm not kidding), but that salad, looks amazing!
I had never tried morel till your other video then happened to find some while shopping a few days later, yum. Also one day you need to show off your knife collection, I keep wondering if I've seen the same knife twice yet =D
Fork gang represent, there is really no better way about it. Its like old school shaving, some nicks and cuts until you get the technique right. No need to scrap, just use extra butter.
It must be so goddamn tiring to listen to people point out every single thing they THINK you did wrong. I saw you trying to keep Shabu away with your foot, and I immediately thought: "Oh no, I hope no one crucifies Kenji for 'practically kicking' his dog!", instead (well, I suppose that comment too could be in there somewhere) I see the top comment pinned by you about people complaining how you store YOUR vermouth. As much good as the internet has done, as much has it highlighted how shit some people are.
Oh, I deleted the comment and hid any user who mentioned the dog thing. If you want to accuse me of animal abuse because I used my food to block one dog from stealing food from the other, that's your right. It's also my right to block you form the channel for being a jackass.
Weeeooooweeeeeoooooweeeeoooo
Someone called the vermouth police!
I keep it at room temp. I only use it for cooking. It tastes fine. It does not “go bad,” the flavor just changes a little. I don’t care. If you want to keep your vermouth in the fridge, go ahead, I won’t stop you!
Now soy sauce, on the other hand, how many of you vermouth policepersons are keeping your soy sauce at room temp when it should be in the fridge? Yeah, I thought so.
Soy sauce should be in fridge? Here comes a fight w mother-in-law .....
Haha as I was watching this I thought about how people were going to be annoyed at the room-temp vermouth. Kenji probably has too much stuff in his fridge to be storing bottles of vermouth.
vermouth policeperson here. Guilty on the soy sauce.
No way! Had no idea about the soy sauce! Thanks for the lesson!
What? Where i am from, we always store soy-sauce at room temp because store in the fridge makes the soy-sauce cold and thick, it shouldn't be a problem if you use it for cooking but if you use it raw then it can change texture quite much.
Mushroom omelet? Now, that's a lunch for champignons.
get out.. lmao
@@suivzmoi Thanks, but there's still mushroom for improvement.
I chanterelle you how much I enjoyed this.
@@TheDaitomOne did Benjamin truffle your feathers?
Truth!
"Hey Kenji, can I use a metal fork in a nonstick pan?"
"Yeah sure"
"Sweet"
"Provided that you don't."
Kenji reveals his badass bar finally in season 11 of Kenji's Cooking Show. Unbelievable.
His daughter lives the life without knowing it
Us: wait, is it ok to use forks on non-stick?
Kenji: well yes, but actually, no.
Also Kenji: proceeds to scrape off the edge of the omelet with a fork.
Honestly as long as you don't scrape hard, it's fine.
Kenji: *goes to dining room*
_You have entered a new zone!_
I love how he always walks with his finished dish towards the back door like he's about to go sit down and enjoy an amazing meal outside, but then stops basically in the doorway and eats standing up.
I think he's doing it for the natural light as well
8:17 "That little slit is where our sauce is going to go"
Lopez-Alt After Dark.
On today’s episode of cooking with Kenji, we enter the dining room
He also didn't use a towel to grab the hot pan. He must be having an off day, lol.
absentmindedjwc while I agree having heard him say that. Those handles don’t get hot
@@SoleEpiphany Didnt he say the reason is so that you get in the habitat of it, so that you never burn your hand if the pan has happened to come out the oven? I realised how valuable his words are once I made that exact error in real life
A whole new world!
Ben Sassoon yes that was his logic, but I think it’s for more of a work setting, the pan he used hear even though he was using a cloth after isn’t a handle that would get hot. That sucks. I hope I never do that. Apparently I grabbed the barrel of a hot curling iron as a child ha ha.
Everyone's loving on Shabu which is fine but Jamón is so damn chill he's the greatest
He named his dog ham lol so cute
I thought he was named Hamon after the Spanish ham hahaha
@@TheNamesDitto jamon is spanish for ham
I mean, I do love shabu, but she definitely needs some obedience training for sure. She's constantly so excited. That's why it's usually she and not Jamón who is anxiously peaking around the corner and getting in the way in the kitchen. Jamón is always so calm.
I'm assuming those are Souschef Eric's morel mushrooms
When kanji swirls the butter in the pan with the GoPro, it looks like we’re watching cooking mama gameplay
I really thought Shabu wouldn't be getting any this time.
I’m glad to know what Shabu looks like upside down 🙃
that big dog is so funny, he's so laid back and almost uninterested most of the time.
That's my nigga Jamon
Jamón is my spirit animal
Kenji, you've inspired me to become a better home chef and expand my horizons over the past several weeks. Your videos mean so much.
I didn't thought I'd be reminded of the year I spent studying heat transfer and heat exchanger design by clicking on a cooking video, you're on another level.
I’m a bit amazed at how many varieties of food Kenji’s daughter can eat, I mean it sounds like she’s young.. at her age I wouldn’t even touch mushrooms lol
Andres Noyola - I *still* won’t.
He wrote a good article about it called "How I Got My Toddler Interested in Food and Cooking" on the Serious Eats website. I thought it was an interesting read.
It all depends on how you are raised. My parents had us eating raw oysters at age 10. I cant stand picky kids because I never was one. My siblings and I like everything
Kenji better adopt me 😭 I wish my family ate more than 4 different bland meals...white people smh
@@joketsu100 so that means you can't stand kids with autism, depression and eating disorders. Good to know, poor your children.
Chef John: pinch of cayenne
Babish: tiny whisk
Adam Ragusea: white wine
J Kenji: Mortar and pestle
Andy from BA wants to know your location
Joshua Weissman: whisky business
Maangchi: sesame oil
One meal a day: green onion
Cooking with dog: you like button
You suck at cooking: pepper pepper pepper
Sean Evans: you dont have to, if you dont want to
Hotel: trivago
chef John pioneered the freakishly small wooden spoon, as well.
@@timelinemc Ahh yes, how can forget the oooolllll small wooden spoon?
I have found our little kids plastic utensils to be fantastic cooking implements. The forks are safe for nonstick pans (like cooking eggs) and the spoons don't heat up when tasting stocks/soups.
Watching these videos has really gotten me to expand the types of cuisines I've been making lately. Thai, Indian, Spanish, Turkish (menemen really is the GOAT breakfast). They've been very inspiring (and easy to reproduce at home).
I wanted to add you have inspired me to expand my horizons for ingredients.
Sir, not only are you an obviously amazing cook, but you are an amazing content creator and just an overall good man. Your family and friends are lucky to have you, as are we as your viewers. I wish you all the best!
Extraordinary meal and loved all of the camera shots of the skillet! Your mind must race constantly, 24/7, planning your videos, organizing all aspects, maximizing usage and feeding your family! You are a one man production team who accomplishes more than a large group of people! (makes team meetings go very quickly! 😂)
Kenji has shown me so much technique and heart in these vids. THANK YOU
3:44 MEANWHILE, AT THE LEGION OF PAN.
LOL thank you for this. I appreciate you
“What say you?” Love it! Should be your slogan! Keep the great stuff coming!
Truth is often a multiplicity of narratives, and today we are blessed with a peek into Kenji's lunch through the eyes of the humble salad and the golden omelette. This is no longer a cooking show. It is now akin a broken mirror or a Dostoevsky noval: reflecting, refracting, representing life in its glorious multitude of forms. Today, we are blessed.
I usually just use a plastic fork for this kind of technique in my non-stick.
The constant annoyance from all the different police stations and Kenjis reactions are just great
New favorite TH-cam channel. Thanks for all the tips and explanations.
These videos are so great to wake up to, starts the day off right. Thanks Kenji.
As a surgeon, I can honestly say that this is a perfect egg incision. Well done.
I love the eclecticness of your kitchen! Nothing matches but everything goes together! Genius!
Your kitchen is the heart of your home and it shows. I want mine to be like that when I have one. Filled with spices, sauces and vegetables that let you be creative and try all types of recipes.
1:42 WAS SOOO DAMN HELPFUL I LOVE U KENJI❤️
Pro (I'm lying, I'm nowhere near the pro that Kenji is but that's whatever) tip: if you're not super duper confident in the phase at which you go from stirring to turning, you can turn down the heat at the expense of the amount of creaminess on the inside of your omelette. I personally keep the heat at just around the point of butter bubbling and the window is a bit bigger (although I also have more tiny humans nipping at my heels than Kenji currently has). You do get a bit less center creaminess, as I said, as a lower temp allows the inside to cook a bit more "evenly", but I personally like more solid than liquid in my omelettes so double bonus for me!
He didn't really get into this as it went by a little fast, but you want to stir until the whole mixture is at a critical point of right before turning into curds. THen when you stop mixing, the whole thing turns into one big homogenous silky curd all at once. IMO the real trick to french-style omelettes (#talking-like-I'm-an-expert-with-zero-actual-training-or-restaurant-experience) is being able to recognize when that critical stage is, which comes down to experimentation. Everything else isn't super hard (I always use a rubber spatula, I still can't get the hang of the fork thing). My advice would be to stir like crazy the next time you're making scrambled eggs and get a vibe for what the eggs go through from raw to cooked.
Lmao Kenji is trying not to stir up controversy with that title
I always messes up the heat when trying to cook an omelet so that water trick will be reaally useful! Need to work on the timing when to stop mixing too, sometimes they end up as scrambled eggs
I learn some small tip with nearly every one of your videos. Thank you.
Glad I woke up at 6 am to watch this
THANK YOU KENJI!!! THESE VIDEOS MAKE MY DAY!!!!!
Perfect timing kenji!!! I’m about to make breakfast now
Me: this gopro attached to the pan handle blew my mind.
Kenji: wait until I cook the gopro altogether with the food
Kenji's bar cabinet is nice as hell
How many chefs on TH-cam are going to teach you about the Leidenfrost effect? I love this guy
Next up:
Kenji’s Naughty Boy Omelette
Thank you for protecting the treat for Jamón while Shabu tried to snag it. Little foldyface deserves a treat too!
6:22 now that's a breaking bad shot
damn, I’d love to see what the lópez-alt grocery list looks like
8:05 "mm look at that, see how nice and SOFT and TENDER it is INSIDE?"
We still talking about food right?
ikea sells wooden butterknives. they are my go to tool when i want to stir things around in a nonstick pan. Same tactility as a fork but no chance to damage anything. Most new nonstick pans advertise that you can use metal tools on them but hey even if thats the case, they will last longer if you use wooden or plastic tools instead :)
Chop sticks work great for eggs also.
Kenji is in an awfully good mood
Can’t believe the unpeeled fava bean plot line got resolved in this episode
I don't even like food but Kenji is so relaxing
Pro tip: When he goes to the door, mute video and turn on cc. That way you don't have to hear him chewing but don't miss it if he says something interesting.
I hope Kenji sees this comment because I think he'd find it hilarious
If those videos would just stop before he starts eating... that sound sends shivers down my spine *lol*
That little slit is where our sauce is going to go? Come onnnnn lol
Th@t water trick is very clever! I bet the mushrooms, butter and vermouth smell amazing.
Technique is beautiful
Wow! Kenji introduced us to his dining room and Liquor cabinet 🤤
One thing these videos are trying to tell me is that I need to sharpen my knives. I can't get my shallots that small.
Wow. that is about the nicest looking thing you've cooked so far, and there have been some stunners. We can't get fresh morrells here (NZ) only dried and they are like $1000 a KG (no I'm not kidding), but that salad, looks amazing!
I once commented that a tour of your pantry would be nice. Now, I have to add your bar and fridge to the list!
Kenji all tech savvy with the on screen instructions
5:18 "For seasoning" riiiiight XD
I had never tried morel till your other video then happened to find some while shopping a few days later, yum. Also one day you need to show off your knife collection, I keep wondering if I've seen the same knife twice yet =D
Morels are so tasty. Easily the best mushroom.
How patient is that dog!
I’ve been using water with my eggs for about 6 months and it’s been an absolute game changer
I was like nooo shabu and then he was like "oh i forgot the most important part" lol
I really like the GoPro on the pan. I think it looks dope
The title did my day
Your dog is this best, simply waiting
The liquor cabinet flex goes hard
'that little slit... is where our sauce is going to go'
The omelet looks good, but that salad looks amazing.
i envy this mans way of living
Pan-cam is roller coaster ride
That bar is sick
Fork gang represent, there is really no better way about it. Its like old school shaving, some nicks and cuts until you get the technique right. No need to scrap, just use extra butter.
I want Kenji as my science teacher.
It must be so goddamn tiring to listen to people point out every single thing they THINK you did wrong. I saw you trying to keep Shabu away with your foot, and I immediately thought: "Oh no, I hope no one crucifies Kenji for 'practically kicking' his dog!", instead (well, I suppose that comment too could be in there somewhere) I see the top comment pinned by you about people complaining how you store YOUR vermouth. As much good as the internet has done, as much has it highlighted how shit some people are.
Oh, I deleted the comment and hid any user who mentioned the dog thing. If you want to accuse me of animal abuse because I used my food to block one dog from stealing food from the other, that's your right. It's also my right to block you form the channel for being a jackass.
That bar looks amazing
The timeline in the Kenji Culinary Universe is more confusing than all marvel comics combined
I want to say I have seen videos of Jacques Pepin using a fork to make his omelets too. FWIW
kinda shocked kenji doesn't refrigerate his vermouth.
WEEEEEWOOOOOO
love the way you start ya videos
oooooooooh those look like tulip poplar morels! Those (imo) are the tastiest
Nothing beats 'late night chorizo grilled cheese' though
i love omelette with some green. Crispy veggies and tender omelette makes it unbelievably great :)
pan mount was next level
Refined farmer hahahaha. Love it.
0:57 shabu: 🎵 that’s me in the corner 🎵
dog always hovering below that cutting board
9:05 -- sweet little pupper show up when he hears Dad scrape a pan.🐶❣
Reassuring to see the bandaged finger. I am not the only one!!
When you realize Kenji's daughter has a more refined pallet than you do.
broses456 forget his daughter, the dogs have a more refined pallet than i!
Does your vermouth keep long outside of a fridge? Amazing looking bar cart!