- Видео 581
- Просмотров 974 264
W2 KITCHEN
Великобритания
Добавлен 25 ноя 2022
Things I like to cook in ways I like to cook them.
Home cook, not a chef.
I like umami, and try to introduce it to my cooking whenever I can. I want my ingredients to shine, and try to help them achieve that. For me, the purpose of a sauce is to act as a catalyst, not the star of the show. I’m a fan of food science, and science in general. There’s nothing wrong with grandma’s recipe, but I like to respectfully question each step along the way.
As much as I would like to make my videos short, precise and suitable for the modern day attention span, I tend to talk too much.
Home cook, not a chef.
I like umami, and try to introduce it to my cooking whenever I can. I want my ingredients to shine, and try to help them achieve that. For me, the purpose of a sauce is to act as a catalyst, not the star of the show. I’m a fan of food science, and science in general. There’s nothing wrong with grandma’s recipe, but I like to respectfully question each step along the way.
As much as I would like to make my videos short, precise and suitable for the modern day attention span, I tend to talk too much.
The Crispiest Roasted Chicken? (Part 2)
Chicken with a layer of gelatine between the skin and the flesh! We attempt to cook a whole roasted chicken with the crispiest skin by separating the skin from the flesh to create a channel for moisture to escape (similar to Peking Duck) and adding a layer of gelatine powder and salt, using the moisture of the chicken to bloom the gelatine, forming a layer of gelatine that enhances the Maillard reaction.
This is the second of many videos where we explore different ways to roast a whole chicken. Part 3 is coming on the 3rd of July.
______________
Follow us on Instagram: w2kitchn
#W2Kitchen #roastedchicken #crispychicken
This is the second of many videos where we explore different ways to roast a whole chicken. Part 3 is coming on the 3rd of July.
______________
Follow us on Instagram: w2kitchn
#W2Kitchen #roastedchicken #crispychicken
Просмотров: 140
Видео
Greek Style White Bean Salad
Просмотров 1182 часа назад
We’re making a Greek style white bean salad that’s perfect for the summer and pairs wonderfully with grilled meat. This simple, yet flavourful dish uses canned cannellini beans, rinsed to remove excess salt. We add diced sweet red pepper, celery, carrot, red onion, lemon juice, zest, and extra virgin olive oil. Garnish with fresh coriander stalks for extra texture and deep flavour. This refresh...
Fillet Steak with Crispy Parmesan, Tomato and Nori Sauce
Просмотров 5314 часа назад
Tender grass-fed fillet steak with an umami-rich tomato and nori sauce, topped with crispy Parmesan cheese. This recipe is inspired by a pastry we had at a Japanese bakery in Covent Garden. Follow us on Instagram: w2kitchn #W2Kitchen #filetmignon #umami
Sichuan Boiled Beef with Supermarket Ingredients
Просмотров 25212 часов назад
Using only ingredients from the supermarket, we cook a variation on the famous Sichuan ‘boiled beef,’ showcasing different techniques of Sichuan cooking to build complex flavours, while keeping the dish accessible to home cooks without easy access to specialty Chinese food stores. Originating from Sichuan cuisine, ‘Shui Zhu Rou Pian’ (水煮肉片) is a spicy and aromatic dish featuring tender beef sli...
Tuna Tartare with ‘Negitoro’ Flavours
Просмотров 13814 часов назад
We are making yellowfin tuna tartare with the flavours and ingredients of Negitoro Gunkan, the famous Japanese nori-wrapped, ship-like sushi with minced raw fatty tuna scrape mixed with raw green scallion. Negitoro is a popular Japanese dish made from the fatty parts of tuna (usually from the belly) that are minced and mixed with chopped green onions (negi). This mixture is typically served ove...
The Crispiest Roasted Chicken? (Part 1)
Просмотров 32216 часов назад
Chicken stuffed with chicken! We attempt to cook a whole roasted chicken with the crispiest skin by separating the skin from the flesh to create a channel for moisture to escape (similar to Peking Duck) and stuffing the space with an extremely gelatinous chicken broth jelly made from another whole chicken. This is the first of many videos where we explore different ways to roast a whole chicken...
Quality Chophouse’s Potato Confit
Просмотров 27019 часов назад
One of my favourite side dishes, thinly sliced Maris Piper potatoes layered with oil and Iberico pork fat, cooked slowly in the oven, then pressed overnight in a terrine dish. The ‘confit’ potato is then sliced for deep frying, forming a wonderful crust on the outside, yet staying fluffy and moist inside. This dish is inspired by the Quality Chophouse, one of London’s longest-running establishm...
Olive Fed 'Wagyu' Seared in a Vermicular Pot with Shaulan Steenson
Просмотров 17521 час назад
Shaulan demonstrates the versatility of the Vermicular Musui-Kamado, which he kindly brought to W2 Kitchen from Tokyo, by searing a Freedown Hills English olive-fed wagyu 'Denver' steak, which comes from the under blade portion of the chuck roll. Follow us on Instagram: w2kitchn #W2Kitchen #wagyu #wagyubeef
Evan & Shaulan Try To Make Army Stew (Budae Jjigae)
Просмотров 26914 дней назад
Evan & Shaulan Try To Make Army Stew (Budae Jjigae)
Sea Bass Carpaccio with Blonde Soy Sauce, Ginger & Scallion Oil
Просмотров 63714 дней назад
Sea Bass Carpaccio with Blonde Soy Sauce, Ginger & Scallion Oil
My ULTIMATE Guide to Beef Ho Fun for the Home Kitchen
Просмотров 58721 день назад
My ULTIMATE Guide to Beef Ho Fun for the Home Kitchen
Lamb Shoulder with an Insane Amount of Fresh Garlic
Просмотров 45928 дней назад
Lamb Shoulder with an Insane Amount of Fresh Garlic
Crispy Bavette Steak with Butter Mushroom Sauce
Просмотров 400Месяц назад
Crispy Bavette Steak with Butter Mushroom Sauce
Oooooh ...this looks like a plan 😂...❤
Your expertise in cooking is visible every time. Keep inspiring the Khal community. *************
If this recipe were published on Khal, there would be a lot more people who would love it. I think it should certainly be added to it ***************
Thank you God bless you
Beautiful and healthy
I love coming to your channel for interesting and creative combinations of ideas for food! Keep it up!
this guy knows his way around kitchen gadgets. OXO garlic press is the one he's using to press the garlic. I had one made in the 80s and they simply do not make them like those anymore where they were bulletproof and last a lifetime. The OXO garlic press is probably the next best thing you can get to that level of quality. trust me on this one - that is probably the best mainstream garlic press on the market right now and it took me a LONG time to find it after trying numerous brands/models As for the knives and board material.. well i have different preferences :)
I would love to see a side by side comparison to see if the reason for the skin is the gelatin or dry brining in a dry fridge for 3 days
That would have been a good idea! From experience, I think the gelatine contributed at least slightly to the crispiness and a lot to the browning (my baseline recipe is dry brining for 1-3 days with 0.6% salt and 0.2% baking powder). In hindsight, I added way too much gelatine powder. In part 4, we finally worked out the optimal percentage (among other things).
I just imagine your closet as being 20 of those same shirt and pants.
It’s iconic 👍
Very nice recipe
Evan did it again! I like the ingredients, simple technique, and look beautiful. I am drinking wine while watching this. 🇵🇹 😊 🍷
The sauce sounds good. What else would you serve the sauce with. Thank you for the tip on the steak. Evan shows us how to do professional cooking at home. I have tried several recipes and they turned out great. Thank you for sharing and teaching us. I shared this channel with my friends and family.
Thank you so much, Sue. The sauce also works really well with lamb.
got to finish these videos by taking a bite!
during this impromptu-monday session I'm feeling incredibly spiritual.... sooo I'd like to thank mother-nature!!... those tomatoes are perfection the filet the cheese-crisp (yummm) the umami-luv-bomb I just can't.... ❤️🥩🥢🍅❤️
this sauce would go well over some bread or pasta/noodles?
Definitely!
The way this video is underated 😢 I cooked this during my cross country family barbecue and I was given the title mush mush king😅
Yummers! My hubby will heartily approve of this one. :)
Just looking at this in person would take the top of my head off. But the technique is fun to contemplate for a different spice range. :)
Dude your content is awesome. I love cooking and I love watching a good cook make these kind of videos. Thank you for being a constant inspiration to me.
This will be my first teriyaki sauce without sugar. Keep up the good work!
I haven’t had tasty giblets. This recipe looks good. Great tip on scoring the giblets
I like the fun facts. 😊 Thank you for sharing the weeknight dinner.
I can’t wait to try this recipe. Thank you sharing the induction heat level number. Was that the black vinegar?
Yes, black vinegar, but you can use any acid, even lemon juice, just to brighten the dish a tiny bit. 🙂
WOW! I like this version/technique. How long did you boil the vegetable broth? I noticed Evan used olive oil for the celery and the broth (I love olive oil!). A chef told me not to use olive oil for Asian cooking, is he correct?
Thank you, Sue. I boiled them for about 20 minutes. In this recipe, I used refined olive oil. It has a higher smoke point (240°C/465°F) than extra virgin olive oil and it has a neutral taste (similar to vegetable oil). In general, cooking with extra virgin olive at high heat can lead to bitterness, so it's best reserved for low to medium-heat cooking and as a finishing oil.
hello beautiful tuna tartar n scallion!!! this yells summer!!... fresh fish the japanese undertow of umami (depends individually if it's gentle or pow-k.o) ofcourse rite now the thought of eating much of anything heavy feels heavy on my mind.... it's sooOooo HOT this year!!! this tuna n scallion tartar really made my day n has given me other ideas.... not hawaiian necessarily but with fresh herbs.... which brings me to my thought about supporting the local fishmonger (fish-market)(thanks evan) or local butcher (meat-market) once you go, you don't like not going n it's in my humble opinion a win-win all around but I digress.... congrats again on 5000+ strong n growing!!! I can't give my thoughts on technical video stuff but I can speak of people life n foods I enjoy eating n cooking.... I appreciate you showing us all this amazing food the incredible guests n eventually the rest of your family (there's an entire generation of us that still wants real not the persona just personality flaws n all.... to be able to recreate a dish from the w-2 kitchen is really something special let's remember we are cooking n creating in the home kitchen well for the most part.... 🍷🐟🍷
Thank you so much, Elle, for your support and all your kind words. 🙂
@@w2kitchen you are most welcome!!! I cherish this channel for a bunch of reasons n I know others will continue to follow suit!!... authentic is a word sometimes overused n not always needed however in this case I'm elated knowing you n these beautiful guests are indeed authentic from the S2heart translating through food ingredient n beverage!!... if only we were supportive n good to one-another in general more often.... before I start writing another book, cheers.... ❤️🍷❤️
🪷🍚🥩🧄🥢-congratulations-🥢🧄🥩🍚🪷 🍷👀🍜"'5000--n-growing strong'"🍷👀🍜
Interesting
I love it how you want to stay below 5 pounds but still go to M&S which is the poshest option 😂 great work by the way as always!
where did you get that fresh wasabi and how much did you spend on it? because online all I can find they're selling for about $50 each.
A local fishmonger who sells sashimi carries it. Yes, it's quite costly unfortunately. I definitely wouldn't recommend getting fresh wasabi just for this recipe. Powder or tube would suffice.
My thought exactly! It's certainly not available here at any price. I finally bought a fresh wasabi plant online. $25! , but I'm hoping to grow it as a houseplant. Even if the experiment is not a success I should at least get to taste it!
The baby leaves make a wonderful salad, similar to rockets but with a stronger horseradish taste.
@@w2kitchen As soon as the plant is developed enough I plan to try that too!
Now question is,did tylers bullshit come first or the short,cus looks like tyler tried coping this guy 😂
😂
It's not oyster mushrooms!
Why are you peeling the potato like that ?!
Man! All that wasabi is clearing out my sinuses.🙂 Seriously tho, this was very helpful.
You are so cute.
?Y El pappa donde esta? Looks delicious but what did you do with the potatoes?
Thank you! There is a longer video with the full recipe on our channel. 🙂
High quality videos for so little views... Subbed
Very cool idea. You mentioned that gelatin is alcohol-soluble and that got me wondering if you could create a thick, gelatinous lacquer with some alcohol and brush it on before roasting. The alcohol would evaporate more quickly than water, helping speed the crisping process. Continuing with the Peking Duck inspiration, maybe some maltose and vinegar could be part of the lacquer. Enjoying the channel!
I am definitely trying that. Will report back. Might even just film the whole thing. Thank you for the idea!
Theres no point im giving us the recipe if we dont have quantities(looks delish though nice job)
Don't think u need quantities, u just thinly peel a potatoe, wash it then stack it up and bake it, followed up by frying it, add some salt enjoy
Estou animado para sua próxima tentativa. É incrível quando você faz esse tipo de experimento, é basicamente um mergulho profundo nos fundamentos da gastronomia.
Obrigado!
when making this, is there a difference using salted n unsalted butter??? how great to have family n friends over n make this for brunch it's really about imagination because it's a black-tie blank canvas!!... smoked fish n bagels yummmy-ness!!... ❤️🥚❤️
Thanks, Elle. No difference as long as you adjust the salt accordingly. One note for hosting with this dish is that, visually, it collapses from its peak quite quickly, but the fluffy texture will remain for much longer. 🙂
@@w2kitchen egg-cellent 🤣🧈😂 perhaps for a small gathering.... indeed the last thing I'd want is for my eggs to fall flat considering there's other great options.... ❤️🍳❤️
2:45 so you don’t wash them?
No, you want the starch to help them bind together.
Wow. This channel always surprises me with the unique dishes, keep it up!
Funny thing -- I was wishing you would do something fun with potatoes so I could try it out on my husband. And here you are! Can't wait to try this on him. And I see some older recipes popping up now. Thank you!
That actually looks like a bullshit on a grass
Really respect the grind, >500 videos is insane. Sub for the hard work!
Wtf?? STOP calling foods the wrong name..That is not or ever will be a beef tartare. Call it "half cooked and cubed meat something".
I like this recipe. I can’t find kombu in my village. I will try it without the kombu. Thank you.
Thank you for sharing the recipe, Shaulan. I should use my cast iron pot for this. I am glad to see a glass of red wine. 😊
I just love raw leek
I made this today, but unfortunately didnt have sundried tomatoes or tomato paste or star anise, but I did have farmer's market tomatoes, so not those rocks they sell in the supermarket. Am I so wrong that I can't be bothered to deskin the tomatoes? Also, there's no salt until the end with the tomato seed water extraction?
How did it turn out? The reason I de-skinned the tomatoes is to maximise flesh contact with the kombu, but as long as the flesh side made contact, it shouldn't make too much of a difference. Unless, I am marinating the beef with salt before cooking, I generally prefer salting at the end with the seed water extraction, then top up with additional salt (tends to be the case most of the time) if need be. This way, I know I can be very liberal with the salt to get the most from the seeds quite quickly.
@@w2kitchen came out great, wasn't bland or anything, and the salt extracted from the seeds was different than just regular salt, had a little more of a punch. Im just used to sprinkling salt as I go but is completely unnecessary here.