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Thanks. It really is a relatively quick and tasty dish. Enjoy.

Glad you liked it. I try to relay relative information.

Unfortunately, Regina can no longer eat many of my "regular" recipes due to her suffering with GERD. I prepare get GERD friendly dishes off camera. Thanks for watching.

Thanks!

Glad you found what you needed. Enjoy and please subscribe.

Great! They're simple but tasty. Don't forget to add the cheese when you roll up the meat. I didn't do it on that day cuz I was looking for less cheese, but I normally do. So many variations and so many ways to make it. Thanks for stopping by.

Regina and I are happy that you enjoy the channel. We have a great time doing it. Everyone who stops by always has their own point of view, and I try to take that into consideration. Enjoy the meal, and please stop by again.

@@TheInsecureChef Hey there, the fish was great! Just wanted to let you know. Thanks again for posting. Be well!

@@troy4692 Great! Glad the recipe was to your liking. It is one of favorite quick dinners. Thanks again.

LOL. Well, thank you for saying so. To be honest, at 73 years old, you find that you're insecure about very few things anymore. Thanks for stopping by.

LOL! Yeah...gonna have to take a night class on the use of pepper mills and salt shakers! But....the steaks were great nonetheless :)

Place the frozen fish in a plastic zip lock bag and seal it. Then, place that bag in a bowl of cool water and allow the fish to thaw slowly. Depending on the size and thickness of the fish, allow 3-4 hours to thaw. Enjoy!

Hello and welcome. There are several methods of velveting, water velveting, oil velveting, velveting with baking soda, and using egg whites. I prefer velveting chicken with egg white. Whatever method you choose, velveting or silkening chicken is the secret to a tender and juicy stir fry.

@@TheInsecureChef Since I'm on the keto diet, I can't use corn starch. You're saying that using the egg whites alone are sufficient to get the velveting effect? If so can I use this technique with beef?

@@TheInsecureChefthanks for uploading!

@@laughinggas5281 Yes. Velveting chicken with just egg whites is effective at keeping the chicken tender without using additional ingredients. Egg whites are a great binding agent and provide a protective coating that helps retain moisture, resulting in tender, juicy chicken. And as for your beef question, yes, using just egg whites for properly sliced (against the grain) and thinly cut beef will also work to keep it tender.

Thank you. Hopefully you'll try many of them. Enjoy.

Hello. Thank you for your comment. I am a cook however, as Webster Dictionary defines such as, "...a person who prepares food by some manner..". And I think we can agree on the fact I do prepare food. Now, as my name indicates, I am the "insecure chef", which as anyone with a sense of fun or humor will recognize to be a joke. This channel is a hobby, my dear visitor. I do not every intend to monetize. I will never call myself anything but a person who likes to work in the kitchen and prepare tasty meals for my family. I am not working in a commercial establishment and therefore am not breaking any health department rules. I read ingredients because at my age one does not trust ones memory enough to ensure accuracy when trying to explain a recipe. If you are young, you'll know what I mean when you reach my age. If you are older like me, you should already understand. As for, "...taking forever..", not really sure what you mean, but no one in my household is timing me. We enjoy ourselves and enjoy the meal. Perhaps you should try doing the same. Again, thank you for your time and comment. I hope to see you visit again. Perhaps you'll find something to your liking.

@@TheInsecureChef Fare enough... Thank you for your humble explanation... I understand... By the way I'm a very good cook. Thank you for your time and consideration. 👍🤗🙏

And to you as well. Regards.

Thank you for your comment. Yeah, I'm no chef (obviously). Just a retired chemist who saw recipes as simply tasty formulas! Took over cooking duties 12 years ago when I retired, and my wife was thrilled to turn over the reigns. I hope you subscribed and look forward to your return visits. Regards.

Ok. Well I'd appreciate it if you could tell me what you don't like and how you do it better. I would like to learn. Thank you.

Thank you, and enjoy the chicken!

Welcome! Thanks for your kind words. Please try the recipes. I'm sure you’ll enjoy them. Regards

Hello. Thank you for your suggestion. Yes, coconut aminos might indeed be a better option over soy sauce for GERD. ITMt also has the benefit of being lower in sodium. For the taste-jockys out there keep in mind that it has a somewhat different flavor than soy sauce, but for most of us, it will likely be a non-event. Thank you again.

@@TheInsecureChef thank you for sharing your journey ensuring your wife has healthy meal options. ☺️

Yes. We're married 50 years and take good care of each other :)

@@TheInsecureChef that’s amazing! God bless you with many more years of marriage! 🎉

Much appreciated. Thank you.

Absolutely! Old Bay is a classic addition to any fish. This recipe however, I decided to use a different spicing. Use whatever is your favorite!

He is ALWAYS hungry! :)

Hello and welcome. Thank you for the suggestion. There are numerous protein velveting techniques. The one presented here is the method used at Wa Jeal Sichuan Chili House in New York City. I've used it for several years on chicken and beef with excellent results. I have experimented with various techniques, including the use of 1 tablespoon of rice vinegar. To be honest, I've seen no improvement with its inclusion over the method I use here. I've also seen the vinegar usage without the egg white or egg white with baking soda. I'm guessing that many different methods might work equally as long as the bottom line is the protein is made to be alkaline. Thanks again. Come back soon!

Please do! I've had two of them disappear in a single day! Thanks for stopping by.

Yes! It was indeed. Hope you get a chance to try it. Please subscribe if you haven't already done so. Regards.

Hi. The the mixture is as follows: Flour Mixture: 1.5 cups all-purpose flour ½ cup cornstarch 1 teaspoon baking powder If you'll click on the "more" link in the description, you'll get the entire recipe as well as the detailed directions. Enjoy!

Great! May I ask which Ninja Foodi model you now own? I gave my Foodi for over 4 years now, and it is a very handy and versatile piece of equipment.

And a big welcome to you as well. The dish is kind of fun to prepare (don't know why exactly, however :), but most importantly it was really delirious! Thanks for joining. Looking forward to see you here again. Regards.

WELCOME! Wow...9,364 miles (15,069 Km) from my home here in New Jersey, USA. May I ask how you found my channel? (9,364 batu (15,069 Km) dari rumah saya di sini di New Jersey, Amerika Syarikat. Bolehkah saya bertanya bagaimana anda menemui saluran saya?)

@@TheInsecureChef Hi,i just saw in youtube.. then i watch your vedio

@@TheInsecureChef Hi i saw your vedio on youtube then i watch your vedio like and share and subscribe your channel

@@marryjoy3853 Thank you so very much for stopping by. I hope you decided to subscribe and stop around often. If you happen to have a recipe you'd like me to try, by all means send it to me. I love trying new recipes (no guarantee however that I'll be able to do it justice :)

@@TheInsecureChef All the food you cook looks dilicious

Hello. As I noted in the video it is important to use large chucks of the vegetables. I mention that because small cuts will indeed disintegrate in the pressure cooker. You'll notice toward the end of the video, when I open the pressure cooker, you can see that the potatoes and carrots are indeed still intact. Just use large cuts and all will be fine. Enjoy!

Yeah. Thought she ought to get to say hello, as she has to deal with me in these videos! :)

Glad the recipe meets your needs. Enjoy!

As noted in the video, times when cooking steaks is always a matter of personal taste. Whether you are using a grill, broiler, air fryer, etc., it all comes down to how you like your steaks. In my Ninja Foodi airfyrer, model OL701, I found that 1" filet mignon steaks gives me a medium steak when cooked about 3 minutes and then rotate for 1 minute, followed by another 3 minutes on the other side. Again however, depending on how you like your steaks prepared, you will need to modify those numbers accordingly. Enjoy!

Hello. If you are asking me if I like peppers, my answer is yes. If you are asking me if I like to use peppers with this fish preparation, my answer is again yes. You most certainly can use any side vegetable, potato, rice or what ever based on your flavor preference. Enjoy the fish.

Hello and welcome. In reality, it is not the pan, but the stove! As a matter of fact, I only yesterday got to leveling the thing and the oils/butter should now stay more centered in the pan. Thanks for watching. Enjoy your visits!

Thank you for the suggestion. That would seem to be a better order-of-operation. Enjoy the cake!

You are absolutely correct! Thank you for pointing that out. I made a written note of it in the recipe section of the video. It should be baking powder. Thank you again. And thank you for noting how you handled the breading aspect as used in your restaurant. It is very much appreciated. Please stop by again. Regards.

Glad you liked it. Let me how your sword fish came out. It is one of my favorites! Regards.

Interesting. Isn't that the fish that has human-like teeth?

Glad you like the kitchen works great for my needs. Meal was delicious. Thanks again.

Total time is really up to you. Somewhere around the 10-minute mark, you'll see the fries starting to change color. Just continue to cook them until they get to the color and crispiness you desire. All your choice. Enjoy.

Glad you liked it and welcome to the channel. I'm certain you'll enjoy the cake. A side of blueberries and whipped cream on the top, and you're in business. Or just eat it as is! Delicious. Regards.

Hi. Welcome. It's very straightforward and simple. It allows for any number of spice variations. Enjoy!

Hello and welcome. I see what you are saying. The problem is that I didn't make myself clear enough. You did indeed see me adding beef broth. However , if you re--read the ingredient list, you'll see I call for water AND bullion. When those 2 ingredients are mixed, you get the broth you see. No worries, however. If you add the water and then the bullion, you'll get the same effect as if you had mixed them first. It'll be delicious!

What kind/brand of sweet chili do you use?

@@stacielawhon2930 Hello and welcome. I use Frank's RedHot® Sweet Chili Hot Sauce, approximately $4 for a 12 fl oz bottle. The name is deceiving, but "Frank's Redhot" is simply their brand name. Delicious stuff! Enjoy.

😉

Glad you enjoyed it. When you don't have buttermilk, just take a cup of regular whole milk and add 1 tablespoon of white vinegar OR 1 tablespoon of lemon juice to the milk. Stir and let rest for about 10 minutes. Bingo...butter milk!

Hi. Welcome to the channel. This chicken pot pie is indeed cooked in the Ninja Foodi. If you watch the video, you'll see that the entire process is cooked in the Foodi. Enjoy.

@@TheInsecureChef it’s not a Chiken pot pie and you cooked the pastry case in the oven. I Chiken pot pie has no base and you used the oven. 🤷‍♂️

I'm sorry but the entire recipe as shown in the video is done in the Ninja Foodi. No oven was used. It was simply a pot pie with no bootom but with a pastry top. Try it...tastes very good!@@nicholasdobson3185

Hello and welcome. Thank you for comment. I must, however, disagree with it and here is my explanation. On the earlier models of the Ninja Foodi, specifically the "two lid" models, where you used to place the pressure lid on the machine and remove it when using the other functions, the with ninja Foodi models, OL601 and OL701, the "single" lid designs, it appears that the pressure release is now automatically controlled and no intervention by the user is necessary. The value can apparently can be in any position and once the slider is placed all the way to to the right side of the machine (the "pressure" side), all is handled automatically. Yes, you can manually release the pressure if you wish but then again, it doesn't seem to make any difference where the value was or is when you do so. I say all this because I use the machine in exactly that manner and the pressure cooking takes place perfectly, as does the automatic release, delayed release or, if desired, the manual release. Once again, I agree with you completely when discussing the two lid models but this doesn't APPEAR to be the case in the OL701 or OL601. But I could be wrong and it can't hurt to set the value as you note. Thanks again.

Thank you! Have a wonderful Christmas and a happy new year.

Yes. It was a fast, simply but tasty prep. It does indeed allow for all kinds of additions. Hope you enjoyed. Take care.

I thank you for your constructive criticism. If I may respond: 1. The image often is the best photo that may have been taken at another time the recipe was prepared. It doesn't affect the flavor :) 2. The baking sheet comment is warranted. I stand corrected. 3. As for "crib sheets" being used during the preparation, I can only offer you the fact that as a 73 year old guy, trusting my memory while giving direction to others is risky, so to try and avoid any significant errors I'll refer to my written instructions. If you are young, then perhaps you'll understand better if you reach my age. If you are older, you should have no problems in understanding my explanation. 4. As for showing-then-tasting, I agree and have improved upon that method in my more recent presentations. This is a hobby. I use no equipment other then my Samsung phone. My lovely wife handle the taking of the video. We are not professionals but we can prepare tasty meals. Out hope is to just do that. We have no intention of trying to monetize. Most of our subscribers seem to understand this and enjoy what we present nevertheless. I thank you and hope to see you back on the channel. Happy holidays.

@@TheInsecureChef Such a great response to a lame comment. I tried this recipe and the taste was delicious. Easy to prepare. Thank you.

Thank you for that support. I'm a pretty understanding guy (at least now at this age :). I'm sure the comment that I responded to was not made with any intent of being unkind. Nevertheless, some folks may just not get the idea of hobby-vs-professional. Tis life :). Thanks again and I'm happy to hear the recipe was to your liking. Regards.

I just bought a fresh piece of whitefish and can’t wait to try this recipe 👍