Give me 31 minutes and I’ll change the way you cook Vegetables.
Use my link to check out the Carbon Steel Griddle and Press along with my
other favorite cookware from Made In – https://madein.cc/0426-ethan
Other items mentioned:
Budget 24 inch cutting board: https://amzn.to/3QTymb4
Budget chef’s knife:https://amzn.to/3Pn9vMo
Whetstones I use: https://amzn.to/4urSb7P
Wood Cutting Board I use: https://shop.cookwell.com/products/cutting-board
⏱ TIMESTAMPS:
0:00 Intro
2:17 Mistake 1: Thinking vegetable prep is about skill, not setup
5:15 Mistake 2: Not understanding what Vegetables taste like
19:00 Mistake 3: Knowing the name of the cut, but not the flavor outcome
26:28 Mistake 4: Ignoring the reactions behind the technique
29:31 Mistake 5: Following directions
MISC. DETAILS
Includes music by Tom Fox: https://www.tomfox.site/
Filmed on: Sony FX3 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
21 Comments
Mine is about to be 4 years old -> Check out the Carbon Steel Griddle and Made In’s other cookware by using
my link to save on your order – https://madein.cc/0426-ethan
Let me know what deep dives you want to see next 👀
To call mushrooms a "vegetable" is deeply ofensive to the whole fungi kingdom! 😂😂😂
Not sure if this applies, but I love lentil soup in most forms. Except, I've never had one that carrot improved. The carrot adds a sweetness that just doesn't complement the lentils; it's probably just a personal taste thing.
Top food scientist-chef on the Internet. Great video.
Excellent video twin
Human experience is such a huge part of this as cultural associations to certain foods has the power to influence perceptions about the food overriding its genuine taste, for example cherry and grape flavoring feeling “medicinal” because of how it has been used to flavor medicine. A person’s perceived association is very strong, and is an incredibly large factor in our food preferences. Understanding that is how I was able to move past my picky eating habits and appreciate incorporating ingredients I’d usually avoid for its technical enhancements to a meal🦭🦭
The best channel out there. At least for me that i m very much into cooking. You learn based on Science which is exactly what i need.
Other channels were only following trends, Thumbnails , the blueprint to get views and subs. And just copying each other contents. It is more like they were ddeciding i will do this food, and then all will do the same! their own version. This is when i stopped watching youtube food videos.
Ethan, Fallow are now my favourite (ethan has been for a long long time.
50k subs gang
i really struggle to listen to the intonations of his voice
thank you for doing all the things I was curious about but never tried and explaining so well………….signed lazy bastard
You need to put a few drops of 3-in-1 oil (available at most hardware store) or sewing machine oil on the whetstone each time you sharpen a knife. It reduces the amount of burrs that can develop and does not grind away your knife so fast. This is something my dad (1912-2003) taught me.
When I used to travel in my job, I'd try to stay at the hotels that had a small kitchen, similar to an AirBnb that he mentions. I'd buy or bring with me (along with a small tub of bottles of herbs and spices) a stack of paper plates to use as a cutting board. I'd take 6 or 7 of the regular paper plates or 3 of the heavy duty ones (like Chinet) and that worked great as a temporary cutting board. When done, just throw away the top 1 or 2 plates and save the rest of the stack for later. Note: I'm talking about paper plates, not the styrofoam ones.
At 9:37 eating a bite of raw rhubarb? No thanks. It irritates the roof of my mouth. It also is still tart when cooked, like lemon juice on cooked celery.
Suggest you demonstrate cooking kohlrabi in a future video.
Normally, when videos says things like "Give me 2min of your time" we immediately go, fk off, nothing on the internet is worth investing based on the titles promise. However, eh, your content is so amazing, fine. Let's do this, I'll give you the 31 minutes investment.
For Air BnB knives, my go-to is to find a coffee cup with that unfinished grit on the bottom, flip it over and use it as a makeshift grindstone. It isn't a perfect solution but it helps a lot. Just be careful.
This week I made a dish that consists of: thinly diced onion and radish, dill, cottage cheese and mixed with that a handful of sweet grapes! it was amazing. The sweetness in the grapes balanced the tangy taste in the cheese mixed with the flavourful crunch of the radish… it took the cottage cheese to another level and made it fun to eat. So I remembered what you said here since we usually add only tomatoes and diced onions to the cottage cheese and it was a new concept to me to make add sweetness to it.
* 32 minutes
Nice video!
I also want to change how people look at vegetables: Did you know that in the anime Dragonball many names were based on vegetables?
Vegeta – comes from 'vegetable'
A (super) sayan is called saiya-jin ('saiya' person) which is just the two syllables of the word yasai (vegetable) switched around
Happy cooking everybody 🥒 🍆
the hole video just to justify the tomato slice xddddd
I follow a recipe only for new dishes I want to try, after that I'm too lazy and cook however I feel is right. Just slap the things differently each time, get surprising results, never be able to repeat really good ones 😄
I bet those boiled potato chips, if you then let them dry out, would add a great crunch to a salad. I'm very inspired to try.