You know what I love about Sohla is she's just like yeah theres 400 recepies for this dish do whatever you wanna do make it your own. Really makes you want to experiment & try the food shes showing off. Real inspiration to new & verteran home cooks.
Why? Why are you happy to hear that? Who ever said that French techniques were the end-all be-all way to prepare food? You seem like a racist with a PhD in the bigotry of low-expectations.
When Sohla was at BA, her wisdom was barely highlighted. I love how she’s been able to shimmer & shine at NYTC as she imparts her nuggets. She’s truly a treasure.
This is the most informative and well produced cooking series on youtube period. Sohla is an incredible teacher and I hope this series can continue for as long as humanly possible.
I have been cooking for thirty years and I always learn something new from Sohla's videos. She is so relatable and charming. I just want to watch more! I hope this series continues. It's awesome!
wow, that’s dedication. when I got chicken food poisoning from a very popular fast food chain, I couldn’t watch or listen to their commercials or drive anywhere near one FOR YEARS!
I’m 67 years old and you would think I would know this stuff. Well I don’t. And I love being under Sohla’s wing (😊). I will run out and get a whole chicken tomorrow!!
How iconic can a chef be?? Sohla is blowing my mind every single time. We're all blessed to share our time on this Earth with her. 'Got random herbs wilting? Wow, throw 'em in there! Got a random half lemon? Woah, crazy! Just a bit of onion? You don't even need to peel!'
I spatchcock my turkeys. I bought a pair of tin snips, which are big metal scissors with long handles. They're used for cutting sheets of metal. Sanitized and oiled them and they're my special spatchcockin' sheers lol.
I did it myself the first year and it nearly flew across the kitchen!😅 Now I ask the butcher to do it for me. It’s the very best way to cook a turkey (dry brined)!!
So glad that right off the bat, she shared Asian recipes and modified even the chicken soup to not conform to any notions of ‘this is the only way’. I’m going to steal her motto - ‘there are no hard and fast rules in cooking’
Wow. I watched her making eggs and couldn't believe how good they came out, and now the chicken. I did the spatchcock recipe just as she did it, except olive oil and not ghee, and it was just incredible. I would do it that way every time. And it is easy too. Just beautfully browned, crispy skin, incredibly moist white meat and perfectly done dark. I only wish a chicken had a dozen wings.
The best Chicken I have ever made, thank you Sohla for the spachkock class. I went out purchased a 5.2 lb chicken & Ghee by Servio...my partner said he had NEVER had chicken like that. You are the best!
Sohla! You have a beautiful gift of teaching. Simplicity and humor…and beauty! I hope you continue to share your knowledge with us. I’m excited to get back in the kitchen and try some new variations and methods. Thank you! Congrats on the baby bump! You and your family, take care.
It does NOT get any better than this. Sohla is a gifted chef and teacher. I thought I knew how to roast a chicken. Well, I learned quite a bit here. Thanks so much, Sohla.♥
Omg Sohla congrats on the pregnancy! I love you and I totally agree with cutting up the onions that’s why I always loved watching you since Bon Appetite
I’ve been a longtime Sohla stan since her BA days. She has such a calming, reassuring way of teaching, like a cooking therapist for folks like me who have a little kitchen anxiety.
So glad Sohla did Chicken Adobo. My family loves it. It's so tasty. Got the recipe about 40 years ago from a Filipino friend. As she said "Best over rice".
I appreciate the well researched intro on adobo. People think it's soy that makes adobo, it's actually the vinegar. In our family, we add ginger to chicken adobo.
This such an awesome way for Sohla to tell us about cooking basics! Her greatest strength is her ability to step into the mind of the beginning home chef and communicate so clearly. It's just wonderful! I was only going to watch the video for five minutes and I got sucked into it and watched all of it. Thank you so much!
Anyone can show you a recipe for the fanciest or the simplest dish, but only moms, grandmas, and a few chosen by the gods can really teach you how to cook. Thanks a lot for the tips, young lady.
I find her to be so soothing and calm and excellent for my state of mind! She makes me feel like anything is possible, and if it doesn’t work, turn it into something else or Chuck it. It’s ohhhhh-Kaaaaaaayyyy
I just received your cookbook, absolutely perfect. I love how you explain everything and the reasoning why you do stuff. And you and Ham are adorable to watch. Thankyou
Plastic is still fine to use but is a bit more energy intensive. If you have a large sink plug it up, put all the chicken contanimated tools in the sink, cutting board, knife, bowls for scraps (I line a ziplock bag in a bowl for skins and bones to make doggy broth and freeze for later). Drizzle them in dish soap, and heat water to a boil enough to submerge the board. If your sink is small do multiple pots of boiling water to pour over. All the chicken bits left on the knife and board will immediatly turn opaque. It's an effort but I have never gotten sick from chicken.
Another way is to put plastic boards into the dishwasher and let it do all that work. I'm don't normally run my dishwasher, but if I've used plastic boards, in they go. @@1337billybob
Yeah, that was a surprise to me. I have a set of plastic color coded board toppers that I’ve been using, I’ll have to rethink those. Maybe I’ll keep a separate board and wash with vinegar and boiling water immediately after use. Gotta be careful not to contaminate the sink with it. 🤷♀️
Always a delight to see a Sohla vid. And all of this looks amazingly delicious. Also YES no hard and fast rules in cooking! If it tastes good to you and anyone you may share it with, it was a win.
You are the coolest person in cooking!! Hands down. Ham is 2nd. I have watched your videos since the before times and I have learned so much. Thank you for being so consistently delightful.
27:11 Yes, preach. I never throw out spices, I just think of recipes to use older ones up. But my mom has had some mislabeled jars of spices for over a decade 😮
GROCERIES!!! as if Sohla wasn't cute enough already! Also, after the egg video I made six fried eggs at once with no broken yolks.💙 still have not made a decent pot of rice without using the " pasta method" but I know about rice porridge now so I fret less about over watering.
Really good instructions and technique thank you. May I suggest to the editors to include degrees C as well, as most of the world use. Many creators around the world do so with F, usually by putting comments on screen when degrees are mentioned.
You are a Revelation! Your way of sharing your knowledge and your care in giving advice from such a humble viewpoint.... is Amazing! Learning to cook is the unavoidable result of watching your videos! I thank you and wish God blesses you in your future culinary (and personal) pursuits. Greetings from Puerto Rico. Your honesty is humbling.
For the brining, if you only have fine salt, then a good old salt shaker still works to get a regular distribution. You can wash it off when you're done.
What a wonderful video!!! You're a good teacher, and I love how you are not hung up on tradition. There's more than one way to do things, and I love your logic😊
Thank you Sohla and #NYTimesCooking. Every single second of your videos I am learning something and all of the questions I get while watching always get answered.
You're a freaking legend Sohla! I've missed your face! Both you and Kenji just popped up in my feed. My two favorite foodies. Looks like I have some vids to binge!!
Sohla is the only person I've seen who does my onion cutting method. I usually just top the onion, flip it on the new flat edge and cut radially all the way around. Keeps my fingers fully out of the way 😎
I was taught it when I was a mother’s helper. She taught me how to make steak tartare before I even knew what steak tartare was (I came to love it. That was about 50 years ago 😳
something about Sohla's way of demonstrating.. so gentle and calm but not boring.. like a good teacher..
wow! a bayleaf! get crazy!
@@drawnimo Fresh bay leaf makes all the difference. Go beyond one or two.
You know what I love about Sohla is she's just like yeah theres 400 recepies for this dish do whatever you wanna do make it your own. Really makes you want to experiment & try the food shes showing off. Real inspiration to new & verteran home cooks.
Yes! The amount of times I didn't make stock because I was like "well, I don't have the right ingredients to make a nice broth"... And now..
“I’ve never thrown away a spice.” Sohla is so real for that ❤
So happy to hear Sohla talk about how "french cooking techniques" are NOT the be all and end all way to prepare food 🤘
Why? Why are you happy to hear that? Who ever said that French techniques were the end-all be-all way to prepare food? You seem like a racist with a PhD in the bigotry of low-expectations.
When Sohla was at BA, her wisdom was barely highlighted. I love how she’s been able to shimmer & shine at NYTC as she imparts her nuggets. She’s truly a treasure.
Yes!! She was overlooked and should be in the spotlight because she’s so fantastic, relatable, knowledgeable, and such a great teacher
Sohla is SO passionate about food, it just radiates.
This is the most informative and well produced cooking series on youtube period. Sohla is an incredible teacher and I hope this series can continue for as long as humanly possible.
I'm 61 and learned an absolute ton of helpful info from this video. You have a new fan, Sohla!
I have been cooking for thirty years and I always learn something new from Sohla's videos. She is so relatable and charming. I just want to watch more! I hope this series continues. It's awesome!
ruclips.net/video/lKA-xUSZSRo/видео.html
Five minutes in and I’ve already learned like 6 things. First stop tomorrow is gonna be arguing with my mom about wooden cutting boards.
Love Sohla; her explanations and instruction are the best! Thank you and please keep sharing her videos!
I got food poisoning from chicken this week and I’m watching this anyway because Sohla is always unmissable 😊💕
She’s absolutely adorable and I love her easy approach to teaching and this show
Yikes! I hope it wasn’t from chicken.
I guess get back on the horse? Though when I've been there, I've wanted crackers and to stare into the abyss. Hope you're feeling better!
wow, that’s dedication. when I got chicken food poisoning from a very popular fast food chain, I couldn’t watch or listen to their commercials or drive anywhere near one FOR YEARS!
Handily there's info in this video about avoiding that!
Sohla is so fun to watch. She’s humble, funny, practical, honest and straightforward.
this is my first youtube comment ever -- I LOVE SOHLA! I dont even eat chicken, but I am here!
I’m 67 years old and you would think I would know this stuff. Well I don’t. And I love being under Sohla’s wing (😊). I will run out and get a whole chicken tomorrow!!
I'm 157 years old, and I've forgotten and re-learned this four different times.
@@SuperTinyTurtle this would be a happy repeat
😂 I'm 65 and I was thinking the same thing!
@@aprilsmith2265 I’m glad I’m not alone!
@@aprilsmith2265 Happy to know I’m in good company!
How iconic can a chef be?? Sohla is blowing my mind every single time. We're all blessed to share our time on this Earth with her. 'Got random herbs wilting? Wow, throw 'em in there! Got a random half lemon? Woah, crazy! Just a bit of onion? You don't even need to peel!'
"There are no hard and fast rules in cooking." Amen Sohla!
Except “stop washing your chicken”
I spatchcock my turkeys. I bought a pair of tin snips, which are big metal scissors with long handles. They're used for cutting sheets of metal. Sanitized and oiled them and they're my special spatchcockin' sheers lol.
It's really the only way to cook a whole bird
That is such a good idea ❤😊
What a great idea? I almost dislocated a finger trying to spatchcock a turkey with my poultry shears!
I did it myself the first year and it nearly flew across the kitchen!😅 Now I ask the butcher to do it for me. It’s the very best way to cook a turkey (dry brined)!!
So glad that right off the bat, she shared Asian recipes and modified even the chicken soup to not conform to any notions of ‘this is the only way’. I’m going to steal her motto - ‘there are no hard and fast rules in cooking’
Love Sohla! Please, more of her
Sohla is my current favorite cooking teacher. She is so funny and charismatic and explains everything so well. Love her.
I got "Start Here" for my birthday and I used Sohla's spatchcock chicken recipe at Thanksgiving. It was UNREAL.
Who else loves Sohla as great cook and also an awesome human being?
Wow. I watched her making eggs and couldn't believe how good they came out, and now the chicken. I did the spatchcock recipe just as she did it, except olive oil and not ghee, and it was just incredible. I would do it that way every time. And it is easy too. Just beautfully browned, crispy skin, incredibly moist white meat and perfectly done dark. I only wish a chicken had a dozen wings.
I'm so glad you addressed the bones. I am an unabashed bone hoarder and my soups and the people who eat them are very grateful for that.
The best Chicken I have ever made, thank you Sohla for the spachkock class. I went out purchased a 5.2 lb chicken & Ghee by Servio...my partner said he had NEVER had chicken like that. You are the best!
Sohla is amazing I love how she explains everything ❤❤❤
Omg sohla baby chef??!? Ahhh congrats, how did I miss that before? 🎉💕
If you go re-watch the rice episode you can totally see it, I didn’t notice it the first watch but I just went back and it was definitely noticeable.
if you checked her ig, shes already given birth!!
@@tyyenna that’s awesome! 😄
@@tyyennaomg 😭😭 yayyy
@@tyyennaYeah her baby was born last year in September.
Sohla! You have a beautiful gift of teaching. Simplicity and humor…and beauty! I hope you continue to share your knowledge with us. I’m excited to get back in the kitchen and try some new variations and methods. Thank you! Congrats on the baby bump! You and your family, take care.
Sohla is so engaging and good at this glad to see her getting a spotlight, just one of the best
Sohla is awesome I can watch her cook anything.
It does NOT get any better than this. Sohla is a gifted chef and teacher. I thought I knew how to roast a chicken. Well, I learned quite a bit here. Thanks so much, Sohla.♥
One of the best collections of chicken cooking tips I've seen in a very long time. Solar is an excellent teacher.
Sohla, by herself, teaching us how to cook, is pure gold!!
Omg Sohla congrats on the pregnancy! I love you and I totally agree with cutting up the onions that’s why I always loved watching you since Bon Appetite
I find watching Sohla so calming, and then I learn stuff along the way.
I’ve been a longtime Sohla stan since her BA days. She has such a calming, reassuring way of teaching, like a cooking therapist for folks like me who have a little kitchen anxiety.
So glad Sohla did Chicken Adobo. My family loves it. It's so tasty. Got the recipe about 40 years ago from a Filipino friend. As she said "Best over rice".
i love sohla she’s such a charming host and makes cooking feel so approachable. grateful for this video ❤
This series is such an incredible resource; Sohla is so knowledgeable, thoughtful, and fun. Thank you NYT!!
I appreciate the well researched intro on adobo. People think it's soy that makes adobo, it's actually the vinegar. In our family, we add ginger to chicken adobo.
I’ve been cooking all my life and I still love your perspective and techniques in the kitchen. Thank you Sola!
Most amazing and least pretentious cook out there, love her♥
LOL. She literally cried racism where there was not racism.
This such an awesome way for Sohla to tell us about cooking basics! Her greatest strength is her ability to step into the mind of the beginning home chef and communicate so clearly. It's just wonderful! I was only going to watch the video for five minutes and I got sucked into it and watched all of it. Thank you so much!
Sohla is a gem and wonderful teacher!
Anyone can show you a recipe for the fanciest or the simplest dish, but only moms, grandmas, and a few chosen by the gods can really teach you how to cook. Thanks a lot for the tips, young lady.
Sohla, the way you instruct is a gift
I find her to be so soothing and calm and excellent for my state of mind! She makes me feel like anything is possible, and if it doesn’t work, turn it into something else or Chuck it. It’s ohhhhh-Kaaaaaaayyyy
You are rocking my world girl! Thanks so much for your down to earth cooking lessons!
I just received your cookbook, absolutely perfect. I love how you explain everything and the reasoning why you do stuff. And you and Ham are adorable to watch. Thankyou
I love Sohla and I would watch her make anything. It always looks so good
Sohla makes me a more confident home cook. Thank you Sohla, we'll follow you anywhere ❤
Thank you for explaining the wood cutting board thing for raw meat!!!
Plastic is still fine to use but is a bit more energy intensive. If you have a large sink plug it up, put all the chicken contanimated tools in the sink, cutting board, knife, bowls for scraps (I line a ziplock bag in a bowl for skins and bones to make doggy broth and freeze for later). Drizzle them in dish soap, and heat water to a boil enough to submerge the board. If your sink is small do multiple pots of boiling water to pour over. All the chicken bits left on the knife and board will immediatly turn opaque.
It's an effort but I have never gotten sick from chicken.
Another way is to put plastic boards into the dishwasher and let it do all that work. I'm don't normally run my dishwasher, but if I've used plastic boards, in they go. @@1337billybob
Yeah, that was a surprise to me. I have a set of plastic color coded board toppers that I’ve been using, I’ll have to rethink those. Maybe I’ll keep a separate board and wash with vinegar and boiling water immediately after use. Gotta be careful not to contaminate the sink with it. 🤷♀️
Always a delight to see a Sohla vid. And all of this looks amazingly delicious. Also YES no hard and fast rules in cooking! If it tastes good to you and anyone you may share it with, it was a win.
You are the coolest person in cooking!! Hands down. Ham is 2nd. I have watched your videos since the before times and I have learned so much. Thank you for being so consistently delightful.
27:11 Yes, preach. I never throw out spices, I just think of recipes to use older ones up.
But my mom has had some mislabeled jars of spices for over a decade 😮
When my mom passed, my husband cleaned out her spice cabinet, and there were spices *in their original containers* from 1973! 😂
Always nice to see Sohla, her energy is absolutely fantastic. Also Congratulations is an order!
Looking forward to this video.
GROCERIES!!! as if Sohla wasn't cute enough already! Also, after the egg video I made six fried eggs at once with no broken yolks.💙 still have not made a decent pot of rice without using the " pasta method" but I know about rice porridge now so I fret less about over watering.
Awww, you guys are having a baby. Congrats!!❤🎉
I enjoyed watching and learning from you. It’s always a gain to watch you all cook in NYT Cooking. Bravo!
So frick'n excited to see Sohla preggers!!! Congrats to both of you! It couldn't happen to a nicer couple!!!!
This is the first time I’ve seen Sohla anywhere. I rank her along with Kenji. Give her more air time!
She's been doing a lot. Food52, history channel, the team cooking show on NYT with Ham, stand alone recipe videos, probably others too.
Excellent PSA on chicken handling! Did not know "why" wood boards were better for cutting chicken on(capillary action).
Really good instructions and technique thank you. May I suggest to the editors to include degrees C as well, as most of the world use. Many creators around the world do so with F, usually by putting comments on screen when degrees are mentioned.
This is the best cooking tutorial I've ever watched. Amazing.
God bless you. May every woman on this planet cook like Sohla. May all the vegetarians and vegans change their mind.
You are a Revelation! Your way of sharing your knowledge and your care in giving advice from such a humble viewpoint.... is Amazing! Learning to cook is the unavoidable result of watching your videos! I thank you and wish God blesses you in your future culinary (and personal) pursuits. Greetings from Puerto Rico. Your honesty is humbling.
Sohla! You are so refreshing! Love your videos and your energy!!
Oh Sohla, I love you. What a breath of fresh air.
Love these videos!! We need more Sohla!!!
I enjoy Sohla’s videos so much!!!
Wow, this was great!!!! so many good tips, and just downright practical simple wisdom. I am a new fan for sure!
For the brining, if you only have fine salt, then a good old salt shaker still works to get a regular distribution. You can wash it off when you're done.
omg that chicken adobo is absolutely one of my favessss LOVE this so much❤
What a wonderful video!!! You're a good teacher, and I love how you are not hung up on tradition. There's more than one way to do things, and I love your logic😊
Thank you Sohla and #NYTimesCooking. Every single second of your videos I am learning something and all of the questions I get while watching always get answered.
even with her book, i ALWAYS learn something from sohla’s videos 🙌 these are fantastic
I Love Sohla
Excellent explanation of the cooking of chicken. Thank you for coursing on prepping first before handling the chicken!
The “Radial Cut” of the onion at 18:46 is brilliant. Thank you Sohia, my dislike of chopping onions is cut in half, at least.❤
I love buying corn cobs, cut off the kernels and put the cob in the broth to add that sweetcorn sweetness to it.
Thank you for that hint!
Love these series. So many useful insights ❤
Love Sohla’s videos!! Keep them coming please 🎉 love from South Africa 🇿🇦
Really interesting and simple recipes - Can't wait to try them! Sohla is the best
We love you Sohla!! 💜
Amazing recipe! First time cooking a whole chicken and you made it so easy!
Sohla, you're just incredible
Sohla scores again! I like these authoritative instructional videos more than the stunt single ingredient meal videos.
You're a freaking legend Sohla! I've missed your face! Both you and Kenji just popped up in my feed. My two favorite foodies.
Looks like I have some vids to binge!!
I absolutely love this series!!!
Sohla is a terrific teacher
This series is everything🙏🏻
Sohla is the only person I've seen who does my onion cutting method. I usually just top the onion, flip it on the new flat edge and cut radially all the way around. Keeps my fingers fully out of the way 😎
I learned it from my parents and never knew there was another way 💀
I was taught it when I was a mother’s helper. She taught me how to make steak tartare before I even knew what steak tartare was (I came to love it. That was about 50 years ago 😳
This video is so good I’ve learnt so much within the first five minutes
These videos are terrific, more please!
The onion chop was genius babe. ❤thanks Sohla
I learned so much! This was incredibly helpful. More, please!
You are a great chef and a wonderful teacher. Thank you
Always proud of our Adobo
Thank you! Can't wait to try the adobo. Yum.