I love how you can see his pizza dough rising in the mac and cheese quessadilla, and this tomato soup in the pizza video. This man right here,kneaded the dough and made himself a mac and cheese quessadilla one night,and made pizza and tomato soup the next morning. The level of dedication is seen in the forehead mark lol.
I think it's more along the lines of he doesn't have a preference for well cooked tomatoes, but in a BLT, you need actual good quality tomatoes because they're gonna be raw with nothing to 'mask' the flavour. Pretty sure that there is not too much difference between tomatoes when they're cooked for a longer time with herbs and other flavours.
When I was in culinary school earlier this year (worst time ever due to the pandemic) one thing I was taught that there is always an exception to every rule, and the rule for herbs is that they are better fresh EXCEPT for oregano.
@@ivannaviosky1739 I'm just about to finish mine at the end of this month, however I am doing it from home, so I have to travel back to the school in September to take my final exam
@@nickzalan4762 for now I'm having home based learning, but I'm going to go for internship late June until December. It's gonna be a weird internship since with the virus and all food establishments, especially hotel restaurants are gonna be empty as heck
@Tommy Salami I must be honest I've never had fresh oregano personally, it's just what my chef instructors have told me but I do agree I love fresh tarragon.
Out of all the food RUclips channels, I feel like yours has the most down-to-earth, casual mood. Like, these PoV videos don't focus on the high production vibe - it's just you cooking and it's quite a relaxing change of pace from my usual RUclips cooking intake
Loving the frequent uploads Kenji. It would be nice if you did a video series for an entire week of what you make for each meal, and what you do with the left overs. I think it would give people more creativity when making their own meals and reusing leftovers
I’ve thought of it but it’s hard because a) I am not totally comfortable with inviting a world of internet strangers into every moment of my week and b) infrequently cook with my daughter and we don’t put her online.
One of the first things I did after I bought my new Vitamix was make this recipe. Then I did it 2 other times since. It’s amazing because the blender cooks it for me in the time it takes me to make a grilled cheese to go with it. Thanks for all the great recipes!
Kenji ! I'm Your big fan. I come from Poland so its 5:30am here, but i want to say that im so thankful to You for making so much and so good recipies in this quarantine time ! :D
I watched this video last night and made it today morning and me &my family loved it! Thanks for the daily videos btw, I am sure we all appreciate them
I made this and it was both dead easy and delicious. I didn't have canned tomatoes but I had a bottle of pureed tomatoes which worked fine. I was too lazy to get out the standup blender so I just used an immersion blender instead and again, it worked perfectly. I couldn't believe how fast I was able to make some soup for my lunch.
I love this tutorial. I'm a huge fan of making my tomato soup with butter as the emulsifier and I add some Ajinomoto MSG because hot damn. Lovely mouthfeel. One thing I like to make crew is caprese salad soup. Basically, this tomato soup with butter instead of olive oil. Then pour the soup into ramekins and cover with mozzarella and then bake at 350 while I prepare the basil oil. Blend basil with grapeseed oil and the tiniest amount of lemon juice to try and maintain a vibrant green colour and then add my EVOO because I find EVOO to turn slightly bitter in a blender. Stir until fully incorporated and then strain through a cheesecloth covered chinois. Reduce balsamic in a medium-low saucepan until coats a spoon. Then fry up some parmesan fricos in a nonstick and set aside to drain on paper towels. By this time the parmesan has fully melted so I remove from the oven. Dot the mozarella with the basil oil and reduced balsamic, sprinkle with Maldon, and frico over the top. They can chomp on the frico for some extra umami and enjoy the soup.
Hi Kenji! I am spanish and a passionate gazpacho lover. Our perspective of gazpacho is a tomato soup, emusified with olive oil and sometimes thickened with bread. In my family we never put bread and that is very common. People often flavor gazpacho with cucumber, garlic, vinegar and even green peppers. Saludos from Andalucía!
Genius replacing dairy with bread! I love grilled cheese and homemade tomato soup but rarely make it since my wife is lactose intolerant. I'm gonna give this a try. Thank you!
Just made this - simple and great. Had to use a magic bullet as I don't have a real blender on hand but was great. Made some grilled cheese with it. perfect rainy day food.
just discovered your channel. Youre an inspiration to me. You really use average joe ingredients and turn them into fabulous dishes. It inspires me to cook and make dishes look as beautiful as yours. You make it look so easy, it's almost magic.
I just made this for me and my wife and wanted to say thank you!! Such an amazing recipe and the perfect excuse to use my woefully underutilized Vitamix
Is it weird I never liked tomatoes I mean I tried them time and time again.. really couldn't enjoy eating them but one day recently I had some tomatoe soup homemade for me at a friends and I literally crave tomatoes now.. like BLT with Extra T, I couldn't stand most things tomatoe based now I really enjoy most if not all of them especially oven baked slightly salted tomatoes... seeing this video reminded me that it's never a bad thing to try foods you dont like in many different ways it could turn around your outlook on that food in my case tomatoes and you really end up enjoying them thanks for the great video I'm really enjoying your latest stuff ❤💯
These recipes with pantry staples are quarantine perfect! I just made your black bean spinach quesadillas for dinner- had to use frozen spinache but it was fine! Those are a super easy fam favorite!
Wow I just used the video you linked to make my sauce and then I started craving tomato soup and turns out you also make tomato soup with that sauce. I can't wait to try it with the sauce I have remaining!
That mac and cheese left on the spatula was a proper de javu moment from your pizza video, until I realised this is the same part from the pizza video!!
I agree about a lot of people under-seasoning their food. I'm big on salt (much to the chagrin of my girlfriend), and mostly prefer my food right on the edge of being too salty. I also tend to have a heavy hand with spices in general, which has led to me ruining a few dishes in my time. There's a fine line between perfection and disaster.
Yo kenji, im new to your channel and see that this pov stuff is a relatively new format for the style of your videos. Id just like to tell you that personally, i think, you’ve hit a pocket! Its almost mix of like a close cooking show like the mario batali had but the pov lets me know and understand exactly what ur doing so the videos are also tremendously easy to follow. I see that your old videos were more polished and put together if you ever feel about going back to that style, don’t forget about the POV like wise once this quarantine is over if you wanna add just a simple wide shot in the beginning for an intro that would be cool. Anyway love ur vids
Rather than try to chop up the tomatoes in the skillet, I'll open the can and then chop my spatula up and down in the can until the pieces are as small as I want.
@@gellomore If you pour off some of the liquid in the can into the pot first it doesn't have to be messy, and can be faster than chopping them in the pot. Why? Because the can is smaller in diameter and they can't get away as easily as in a pot. I've used both techniques and even pulled the whole tomatoes out of the can to dice on the cutting board.All the methods work.
Re the salt thing........As I am 80 and have Congestive Heart Failure sodium is a death sentence to me and a lot of North Americans. I make a lot of recipes from the net and don’t add any salt to any of them. I’m looking forward to trying this recipe, thanks.
0:53 if you're a chef or someone who always cook, you know i know you knew that wooden spatula right there is the best one, same size all the way up and long enough to hold.
would love to see you make some super fancy dinners too - obviously more work and more cuts and edits but it'd be very cool to see some of your fave dishes / from your restaraunt
dried parsley and stuff like it work well as garnishes on very very light dishes. Im gonna try this, but im going to heat up the olive oil to a high temperature and temper some garlic in it, before emulsifying it with the tomato sauce (even though its unhealthy to heat up olive oil to high temperatures).
Who doesn't love savory?! That is my palate, though not exusively. Heck, I just made sous vide flank carne asade. Despite that, I've enjoyed your videos.
You safed my Midnightshnack i finde a good use for the leftover sandvichcrust that you eccidenaltly trahed i did some Croutons great for the soup thanks man perfect easy soup recipe
In Newfoundland Canada Savory is an essential part of many of our cultural favorites! It might be a really cool avenue to look into (Love your videos!)
J. Kenji López-Alt while I can’t share my moms secret recipes (even I don’t know them haha) I found a site with my favorite! www.rockrecipes.com/newfoundland-dressing/
Babish using a blender: Edits out the sound and keeps explaining.
Kenji using a blender: _"I'M GONNA DRIZZLE IN THE OLIVE OIL AS IT GOES!!!"_
I think babish does voiceovers, kenji is talking while he does the stuff
@@Echo-Of-Noise No shit, Sherlock.
@@Echo-Of-Noise wow howd you figure that out lol
kenji isn't much about the edits
i still prefer kenji's organic style ; where he talks to the people listening instead of simply going through the steps like an instruction manual
I’m liking the new POV videos , they’re a good blend between the late night recipes with no talking and the super structured recipe videos
This is a novel approach. Easy to produce and equally informative.
Am I the only one who loves Kenji's voice? I could hear him talking for hours.
Yeah, his voice is really calming
Honestly watching him wash up is so soothing, as soon as I hear him chew something though I want to break my monitor/earphones
I like both styles, the night snacking no talking, dog hanging out, you're on his head like ratatouille and we're here for the food is a nice vibe
Way too many “uuuh”s.
I do like his voice, and I also like your profile pic 😄
I love how you can see his pizza dough rising in the mac and cheese quessadilla, and this tomato soup in the pizza video.
This man right here,kneaded the dough and made himself a mac and cheese quessadilla one night,and made pizza and tomato soup the next morning. The level of dedication is seen in the forehead mark lol.
Kenji's kitchen cinematic universe
anon ymous bred zoup
Still hasn't changed his shirt. Clearly I'm watching every video. Love it
LOL for real
This was my first thought
Haha I shot the last several videos on the same two day period.
It's ok I'm right there with you on the wash cycle haha. Love your videos and thanks for the response✌
Why do laundry 🤷♂️
"Im not big as most people are about their tomatoes"
Says the man who literally made a sandwich manifesto about a blt being about THE TOMATO
Yeah but forreal tho. BLT is about the tomato.
It's in the name tho. BLT suppose to be a tomato sandwich
I know you’re getting a joke off (good one btw), but if you follow what he says in the vid you’ll never eat any other BLT in your life ever again
I think it's more along the lines of he doesn't have a preference for well cooked tomatoes, but in a BLT, you need actual good quality tomatoes because they're gonna be raw with nothing to 'mask' the flavour. Pretty sure that there is not too much difference between tomatoes when they're cooked for a longer time with herbs and other flavours.
i think he said "im not picky as most people"
When I was in culinary school earlier this year (worst time ever due to the pandemic) one thing I was taught that there is always an exception to every rule, and the rule for herbs is that they are better fresh EXCEPT for oregano.
Nick Zalan Oof. I’m in year two of my western culinary arts.
@@ivannaviosky1739 I'm just about to finish mine at the end of this month, however I am doing it from home, so I have to travel back to the school in September to take my final exam
@@nickzalan4762 for now I'm having home based learning, but I'm going to go for internship late June until December. It's gonna be a weird internship since with the virus and all food establishments, especially hotel restaurants are gonna be empty as heck
@@ivannaviosky1739 similar for me, not sure when I will be able to go for my internship honestly.
@Tommy Salami I must be honest I've never had fresh oregano personally, it's just what my chef instructors have told me but I do agree I love fresh tarragon.
"you can skip until-"
no, we never skip you
Mood 😇
does he have a red mark in his forehead due to the excessive amount of PoV videos???
The strains of headband I assume so yes
Hopefully he chills for some time
you can see the mark in the intro
Yes
@@JKenjiLopezAlt keep doing them, tho
Out of all the food RUclips channels, I feel like yours has the most down-to-earth, casual mood. Like, these PoV videos don't focus on the high production vibe - it's just you cooking and it's quite a relaxing change of pace from my usual RUclips cooking intake
"I'm not big as most people are about their tomatoes, I just use Cento san marzanos "
I use the ones that are labeled "tomato" in the produce aisle.
We really appreciate these, hopefully once this whole quarentine is all over you still post every so often
Savory is sometimes known as "The Bean Spice" (even though - technically - it's an herb).
Green beans, navy beans, pinto beans, etc. savory excels.
Loving the frequent uploads Kenji. It would be nice if you did a video series for an entire week of what you make for each meal, and what you do with the left overs. I think it would give people more creativity when making their own meals and reusing leftovers
I’ve thought of it but it’s hard because a) I am not totally comfortable with inviting a world of internet strangers into every moment of my week and b) infrequently cook with my daughter and we don’t put her online.
its so awesome hes gone up like 100k subs just in past like 1-2 weeks cus his content is awesome. keep em coming
One of the first things I did after I bought my new Vitamix was make this recipe. Then I did it 2 other times since. It’s amazing because the blender cooks it for me in the time it takes me to make a grilled cheese to go with it. Thanks for all the great recipes!
These videos are really inspiring. POV makes it feel even more accessible. Please keep it up!
I respect you for keeping your child off the internet... many content creators don't share that philosophy.
Kenji ! I'm Your big fan. I come from Poland so its 5:30am here, but i want to say that im so thankful to You for making so much and so good recipies in this quarantine time ! :D
instead of reading the notif you ..."uploaded pov tomato soup" i read it as "ultimate pov tomato soup" and my soul was struck with fear.
These consistent uploads are one of the positives from this pandemic. Keep it up we love it!
I watched this video last night and made it today morning and me &my family loved it!
Thanks for the daily videos btw, I am sure we all appreciate them
I made this and it was both dead easy and delicious. I didn't have canned tomatoes but I had a bottle of pureed tomatoes which worked fine. I was too lazy to get out the standup blender so I just used an immersion blender instead and again, it worked perfectly. I couldn't believe how fast I was able to make some soup for my lunch.
I love how you cook. I cook the same way usually. I understand everything you're doing and it gives me ideas and I learn a bit.
I’m not into cooking but all of your videos are so fascinating
I love this tutorial. I'm a huge fan of making my tomato soup with butter as the emulsifier and I add some Ajinomoto MSG because hot damn. Lovely mouthfeel. One thing I like to make crew is caprese salad soup. Basically, this tomato soup with butter instead of olive oil. Then pour the soup into ramekins and cover with mozzarella and then bake at 350 while I prepare the basil oil. Blend basil with grapeseed oil and the tiniest amount of lemon juice to try and maintain a vibrant green colour and then add my EVOO because I find EVOO to turn slightly bitter in a blender. Stir until fully incorporated and then strain through a cheesecloth covered chinois. Reduce balsamic in a medium-low saucepan until coats a spoon. Then fry up some parmesan fricos in a nonstick and set aside to drain on paper towels. By this time the parmesan has fully melted so I remove from the oven. Dot the mozarella with the basil oil and reduced balsamic, sprinkle with Maldon, and frico over the top. They can chomp on the frico for some extra umami and enjoy the soup.
Also, if you can get them, Bianco DiNapoli tomatoes are KILLER.
One of the better POV'S I've watched
So many tips here! I learnt a lot - thickening with bread, using a pastry cutter 😮
Hi Kenji! I am spanish and a passionate gazpacho lover. Our perspective of gazpacho is a tomato soup, emusified with olive oil and sometimes thickened with bread. In my family we never put bread and that is very common. People often flavor gazpacho with cucumber, garlic, vinegar and even green peppers. Saludos from Andalucía!
But who tf am I to tell you anything tho hahahaha
Using white bread to add depth and a creamy texture is really smart. Im trying not to eat dairy right now so I’m definitely making this
These daily uploads are helping me stay sane. Thank you Kenji.
I love how Kenji is making videos constantly unlike other RUclipsrs who are home everyday and still stick to their weekly or biweekly videos
Kenji you are the man! Love your videos and lots of love from Serbia!
I actually love freeze dried chives. They rehydrate beautifully and i love their flavor and texture
Man you have to dip a brie grilled cheese in that soup !
Made this with my grilled cheese today. Absolutely fantastic. 10 mins from start to plating.
I love watching these POV videos so much. Makes me feel like I know how to cook..
The only experience I have with savory is without fail finding it fully stocked while sage is completely sold out
ur a genius dude.
I knew how gazpacho's are made but I never had the idea of turning that into a warm soup, thx a lot
I love the fact that you do this in a small home kitchen that anyone can relate to.
Genius replacing dairy with bread! I love grilled cheese and homemade tomato soup but rarely make it since my wife is lactose intolerant. I'm gonna give this a try. Thank you!
Just made this - simple and great. Had to use a magic bullet as I don't have a real blender on hand but was great. Made some grilled cheese with it. perfect rainy day food.
just discovered your channel. Youre an inspiration to me. You really use average joe ingredients and turn them into fabulous dishes. It inspires me to cook and make dishes look as beautiful as yours. You make it look so easy, it's almost magic.
I just made this for me and my wife and wanted to say thank you!! Such an amazing recipe and the perfect excuse to use my woefully underutilized Vitamix
When this is all over, I would like to have a beer at your restaurant.
I really love that your refrigerator is stuffed full like mine. It is comforting.
Thank you so much for doing these. You have a gift . And the first person camera view you’re using is very original stay safe and healthy!
These videos are getting me through this quarantine.
Never heard of using white bread instead of dairy for soups. I always disliked how overpowering dairy was. This is a game changer. Thank you!
Is it weird I never liked tomatoes I mean I tried them time and time again.. really couldn't enjoy eating them but one day recently I had some tomatoe soup homemade for me at a friends and I literally crave tomatoes now.. like BLT with Extra T, I couldn't stand most things tomatoe based now I really enjoy most if not all of them especially oven baked slightly salted tomatoes... seeing this video reminded me that it's never a bad thing to try foods you dont like in many different ways it could turn around your outlook on that food in my case tomatoes and you really end up enjoying them thanks for the great video I'm really enjoying your latest stuff ❤💯
I always used to scratch my head a bit about friends that "hated tomatoes" and poured two inches of ketchup over everything they ate.
I hated tomatoes until I discovered salt
You're taste for things also changes over time, too! I didn't like peanut butter for the longest, lol
These recipes with pantry staples are quarantine perfect! I just made your black bean spinach quesadillas for dinner- had to use frozen spinache but it was fine! Those are a super easy fam favorite!
Thank you for all the videos! They help a lot while being stuck at the house.
Wow I just used the video you linked to make my sauce and then I started craving tomato soup and turns out you also make tomato soup with that sauce. I can't wait to try it with the sauce I have remaining!
We get our first glimpse at the dining room in the day
Newfoundlanders use savoury frequently! Whenever we make a stuffing for a turkey, it uses savoury!
I find these streams of the quarantined chef rpg compelling.
Tomato soup has been my favorite since I was a kid. Can't wait to try this version!
Chet is keeping me sane through these times with these amazing videos
i've been trying to convince myself to make tomato bisque and this just convinces me that I probably should.
I enjoy so many cooking shows but in a time of pretentious French trained chefs, I love how approachable cooking great food can be with Kenji’s style.
Great way to make a "creamy" tomato soup that is parve for people who keep kosher and want tomato soup with a meat meal.
wow, emulsifying canned tomatoes is the most interesting thing Ive seen in a long time. i wouldn’t have even thought to try
That mac and cheese left on the spatula was a proper de javu moment from your pizza video, until I realised this is the same part from the pizza video!!
my mind can't focus on anything but the fact that i didn't know you could thicken a soup with bread like this
Made the soup today have to say I’m impressed it was straight up delicious
Quarantine got my man Kenji making all kinds of vids all day :D
Kenji has gone from uploading every 4 months to uploading every meal and its amazing
I agree about a lot of people under-seasoning their food. I'm big on salt (much to the chagrin of my girlfriend), and mostly prefer my food right on the edge of being too salty. I also tend to have a heavy hand with spices in general, which has led to me ruining a few dishes in my time. There's a fine line between perfection and disaster.
I wish you posted this 2 hours ago before I made tomato soup, I was in need of a Kenji recipe lmao
Yo kenji, im new to your channel and see that this pov stuff is a relatively new format for the style of your videos. Id just like to tell you that personally, i think, you’ve hit a pocket! Its almost mix of like a close cooking show like the mario batali had but the pov lets me know and understand exactly what ur doing so the videos are also tremendously easy to follow. I see that your old videos were more polished and put together if you ever feel about going back to that style, don’t forget about the POV like wise once this quarantine is over if you wanna add just a simple wide shot in the beginning for an intro that would be cool. Anyway love ur vids
Great video as always! Now we need a grilled cheese video to go with the tomato soup
This is my second most favorite kind of POV! Love your vids. :)
Actually savory goes very good with green beans, that's why it's called "Bohnenkraut" (=bean herb) in German.
Thanks RUclips recommendations
Usually I watch other types of pov videos, but this will do
for now ( ͡° ͜ʖ ͡°)
Rather than try to chop up the tomatoes in the skillet, I'll open the can and then chop my spatula up and down in the can until the pieces are as small as I want.
Huh ?
@@mehrabmasud6608 "and then chop *with* my spatula" I believe.
@@gellomore If you pour off some of the liquid in the can into the pot first it doesn't have to be messy, and can be faster than chopping them in the pot. Why? Because the can is smaller in diameter and they can't get away as easily as in a pot. I've used both techniques and even pulled the whole tomatoes out of the can to dice on the cutting board.All the methods work.
i tip em into a bowl and hand crush them. But first I have to snip the stem bit off each one with a knife. Its messy business
I usually just stick a scissor in there and chop away, takes about 10 seconds and its not mest at all.
Re the salt thing........As I am 80 and have Congestive Heart Failure sodium is a death sentence to me and a lot of North Americans. I make a lot of recipes from the net and don’t add any salt to any of them. I’m looking forward to trying this recipe, thanks.
When he yells over the Vitamix
I know this isn't the point of your video, but I love the way your house looks. Super cozy. I want a house tour video lool
i love these videos for some reason and i don’t know why
Made your version on serious eats and it turned out awesome!!
0:53 if you're a chef or someone who always cook, you know i know you knew that wooden spatula right there is the best one, same size all the way up and long enough to hold.
I miss this kitchen / setup 🥲 nice video!
would love to see you make some super fancy dinners too - obviously more work and more cuts and edits but it'd be very cool to see some of your fave dishes / from your restaraunt
dried parsley and stuff like it work well as garnishes on very very light dishes. Im gonna try this, but im going to heat up the olive oil to a high temperature and temper some garlic in it, before emulsifying it with the tomato sauce (even though its unhealthy to heat up olive oil to high temperatures).
herbs like rosemary also have a ton more oils than basil for example thats why they dry with more aroma
Who doesn't love savory?! That is my palate, though not exusively. Heck, I just made sous vide flank carne asade. Despite that, I've enjoyed your videos.
“Who is using savoury?” Very traditional in Eastern Europe. It would actually season bolognese sauce with it. Also put on pizza.
What kinds of things are acceptable to put in a compost bin?
You safed my Midnightshnack i finde a good use for the leftover sandvichcrust that you eccidenaltly trahed i did some Croutons great for the soup thanks man perfect easy soup recipe
This is like Salmorejo! One of my favorite soups.
"Who uses savory?"
Must-have spice for german style lentil soup. At least, like, twice a year!
tomato soup is also amazing with some Indian flavors like cardamom and chilli.
Finishing baking a bread loaf tomorrow, so this is the perfect recipe to show up!
Do you use the compost you save? I’d love to see a compost video from you. I throw away a lot of scraps and it hurts my heart.
Thanks for doing these videos. Really appreciate it during this crap.
In Newfoundland Canada Savory is an essential part of many of our cultural favorites! It might be a really cool avenue to look into (Love your videos!)
Oh neat. Can you give me some examples k can look up?
J. Kenji López-Alt while I can’t share my moms secret recipes (even I don’t know them haha) I found a site with my favorite! www.rockrecipes.com/newfoundland-dressing/
Thanks for all the vids, keepin me entertained in the quarantine
Savoury is the best! It’s used so much in my province (Newfoundland) to make stuffing for turkey (we call it “dressing” not stuffing though)
This video's timeline was needlessly confusing, imma have to watch the pizza video to catch up on the lore