While growing up no one ever taught me a single thing about cooking, and after wanting to leave my mom's house, frustration really came over me when trying to cook, I would feel handicapped. I've learned a lot since watching your videos and now I feel authentically proud of what I can cook, and really love the process. You are amazing!
Have you binge watched Jacques Pepin videos? I consume a massive amount of cooking videos, but I can't think of anyone else you should be watching more, if you're not already. They're all posted on the Boston PBS (I think KQED) RUclips.
I was born and raised into the family restaurant business. Never wanted to chef it up but since I did it every day, I naturally got into it and picked up on the techniques. Now I’m diving into the science behind it and watch videos like this to level up my game 🤷🏻♂️
Man I love how you don’t just give recipes to make “maybe later when I have time” you teach home cooking as a lifestyle with a framework that you can integrate into your life busy as we are. It’s honestly helped so much as I’ve gotten busier this year
Ethan, as a former consultant myself, I appreciate your framework-based thinking in making these recipes (please release a book of all these compiled together!)!
grate some garlic and ginger, freeze them in ice cube trays ahead of time. store them in a ziploc bag, makes it super easy to just pop a cube when needed
@@shepherd6692nope just the garlic and ginger, no water. there is usually enough juice in itself to freeze into cubes. its rare that i ever use one without the other in cooking, combining the garlic and ginger together gives you an easy 2 for 1 cube.
I buy the ginger cubes pre frozen and pulverised, you can get them in the Indian frozen section in UK supermarkets. I am a garlic addict however and will only use fresh garlic, freezing just loses too much of its pungency. But each to their own, they sell the pre made garlic cubes in those sections as well.
As an adult with ADHD and the only one who cooks in the house I so appreciate the structure of this framework. It clicks so perfectly with the way I build structure in my life.
I was just about to comment something similar to this until I saw your comment. im getting ready to finally move out and yeah I I agree with you whole hardily
A little tip for others, to add smoky flavour to your stir-fry if you don't have a butane torch. Do not be afraid to use liquid smoke in your sauce, liquid smoke is literally condensed smoke it's not "fake" smoke flavour. It's a great ingredient I feel gets underused.
I think one of the best things about your videos is that when you're eating the dishes you make, I can see the sheer sincerity in your body language in how much you're actually enjoying the meal. It really speaks to your authenticity and that's something that should be immensely respected. Another set of recipes added to the books.
You 'framework' approach to cooking has been a gamechanger for me. I hate following recipes to the letter so having a general idea of where I'm heading instead of working with clear cut steps has made cooking so much more fun for me. Thanks a ton!
the key is, always have a fall back protein and starch 1)spam or frozen pre cook shrimp for protein, and dried noodle at all times. keep frozen mix veggies and garlic and onions stocked at all times. never not have ingredient ever.
Kind of out of left field, we had a mental health crisis in the family this week that threw a lot of things - including meal time - out of wack. I had watched your video earlier, and fell back on that in crunch time to get food on the table. Quick and easy (and even delicious), even in a crisis. Thanks for creating this video. Helped my family out a ton.
on a similar note, im a student far far away from home and ive been feeling terribly homesick. one way ive been coping has been eating out a lot - fast food and desserts are notoriously good at making you feel better in the moment, and they also save me a lot of time as a student. this had honestly been hurting me financially, physically, and mentally (fast food tends to be cheap, very unhealthy, and can help you maladapt and run from your problems instead of solving them if you use them to cope). i saw this video and went out immediately to get some things to make the pad see ew stir fry. ive been making it 2-3 times a week (the frozen chicken hack is so amazingly time saving) and i have seen such an immense impact on my day to day life. good food really does make a big difference! thank you ethan!
These one pot or one pan recipes are lifesaver during depressive episodes. As food choices and mental health can influence each other, it’s not that hard to fall into downward spiral. Thank you ethan for sharing a way to healthy opinion that is not extra hard on you on days that you are already struggling 😊
I have enjoyed many of your videos and the recipes/meal ideas in them, and this one is probably my favorite. The whole “framework” concept you’ve focused on in multiple videos really is a game changer for weekly meals. I’ve made all 3 of these over the last few weeks and found them all to be quick, easy and flavorful. Excited to make some protein/veg/carb swaps for quick variations.
I started watching from the making it faster then going out to restaurant videos earlier today and have spiraled down the rabbit hole to here and I love the way you present your content! I will def keep watching for this kind of helpful information.
I would love to see a video about sauces that can be stored in the fridge for long periods of time. I tend to make eel sauce (which I would think lasts forever) but always get scared it's going to go bad and throw it out after a week.
basically, if the sauce got any form of sugar/salt in it, it probably will last for couple of weeks at least. just wipe the top/edge part of your container (it can grow mold if left unused for too long), and you're good to go or just shake the whole bottle occasionally. i just did that, and my sauce is not even in the fridge. mine lasts for about a month
As someone who cooks tons of rice noodle dishes, the only addition I would make to the pad see ew section of this would be that I always encourage people to use room temperature water only to soak the rice noodles. If you use medium noodles or thinner it doesn't really take that much longer than soaking in hot water, and hot or boiling water has a tendency to activate the starch which can make the noodles gluggy and tend to stick. Use room temperature water, don't refrigerate, and just give them until you pick them up and their moderately limp. No starch activation means a much easier time cooking a little bit in the walk while still retaining that texture we all love.
@@OMalleyTheGolden they shouldn't feel cooked, just limp and flexible. He'll cook in the pan, if they're not completely done and always just add a splash of water during the stir fry, but that works really well for me Unless you're using very thick noodles, I generally don't need it. Let it go any more than about 15-20 minutes or so covered in room temperature water. Don't put it in the refrigerator, just leave it on the counter and make sure they're completely covered. Also a good idea to turn them over a few times. I generally use what at the Asian markets. They would call medium or small size noodles, if you're using the super thick ones it might take longer or you might have to use the hot water method. I'm not a fan though, I just find there so much easier to cook without all that starch
Who/What are some of your favorite recipe/content creators that save you time while not sacrificing on quality meal ideas? Your career requires more bandwidth than mine, so I am genuinely interested in where you find value regarding food/meal prep.
Another pro tip to add to this is to use big bags of precut frozen vegetables (requires big freezer). You can often buy precut frozen vegetables like onion, bell pepper, carrot etc. Saves you time cutting and I honestly don't taste the difference with most. You can often just add them frozen. I especially keep frozen diced onion + frozen diced carrot + frozen diced turnip to make the Italian classic saucebase just poured from a bag.
Another hack for aromatics is to pulse in a food processor in batches and freeze it in an ice cube tray. I find you need to use a little bit more to get the same punch, but especially for asian bases (with things like chilis, garlic, lemongrass, citrus zest, etc) they hold up super well and it makes is so much easier to just think about proteins and vegetables
Great video. I'd love to see more stuff involving the freezer and 5 ingredients. I bet there are a lot of people (like me) who want to be able to cook great meals with the least amount of time and effort.
Started making stir fries like 3 years ago after watching Gordon ramsay. Been eating it every day since. 26 years old, and with good hydration, consistent exercise, sauna, and an active job, I've been mistaken for an 18 yr old very regularly lol. Brown basmati rice is my go to, and broccoli is an absolute necessity.
I really like this framework approach to cooking. Do you have more videos like this? If not you should definitely do more, I feel like its a less intimidating approach to cooking at home.
Learning to cook well is the money saver soo many people overlook.. get restaurant quality food you never get sick of without the price tag.. Plus, impress your friends/others! You can't lose learning to cook.
I've just recently fallen in love with your content. I love how you focus on both health/nutritional value and flavour. So naturally your channel is my go to for finding good meal prep recipes, for bulk cooking. Perhaps you can find time and interest from your audience by making more of that kind of video? The ones you have already made are delicious as anything I've had.
These are some great recipes and so is the tip of pre slicing the meats then freeze them. I always figured that was bad to do but now I will practice that.
Thinking about what to do with my leftover veggies that go bad almost every week and this video answers it perfectly! I love recipe frameworks they work super well for clearing clutter out of the fridge and pantry. Thank you for this!!
Id love to see a depe dive on how to make food for a bigger group of people since ive noticed it needs quite a different aproach. Whenever i try to apply the techniques i am used to 1-3 servings to like 8 servings it just doesn't transfer well. Great vid as always too.
It’s honestly just about experience. If you follow a framework just like baking you just double the recipe and taste as you go. As you cook for more people you’ll learn how far you can stretch things and when you need to add more. I honestly have a harder time cutting recipes in half because things go a lot further than I realize
large scale/batch cooking requires more planning, so you need to understand your ingredient quantities, and their required fabrication/prep/cooking times in advance, in order to efficiently manage your time. the best advice is to separate your tasks into simple, but bulk steps. if you need to caramelize onions, peel all of your onions before cutting them into your required dice/cut. if you need peeled, grated carrots, peel all of your carrots before grating them, etc. things that can be made ahead of time/reheated easily should be prepped sooner rather than later, like day-old rice for stir-frys, or even ragus, meat-sauces, sofritos, mirepoix, soup bases, clarified butter, ghee, rouxs, etc. anything that you know that will hold for a day or two will make your life easier in the long run. work smarter, not harder. of course, "fresh is best" more or less, but you have to make concessions here and there, unless you are willing to devote that much of your life and your time into making absolutely everything from scratch, which for most is not as accessible as most social media "influencers" would like to have you believe. just do your best, and don't stress about the rest. hope this helps.
Hey Ethan! When I'm low on veg for stir fry I have actually used sauerkraut, which I always keep on hand (its a grest snack right out of the jar). Strangely, the sourness goes away quickly. Aldi has a very good kraut in jars so its a keeper!
Great Framework, will definitely apply it, actually already do without knowing. I can offer two more (optional) layers for fancyness: toppings 1. Some nuts. Peanut, walnut, pine (?̀, cashew. Can be fried in wok while its heating up, without any oil. 2. Herbs. A bit of parsley, basil, etc. Fine slice and sprinkle over last. With this, your dish looks, tastes and feels twice as expensive.
Little tip for the pad see ew: do stir fry the noodles on their own with the sauce too before adding the elements back into the wok, you want the noodles to become a bit caramelized. Makes it way better.
as someone who learned this by experimentation, i absolutely endorse how lifechanging cooking stir fry has been. being able to create food from whatever is lying around is an incredible survival skill.
These videos are great, thank you for making them. You're not only providing insight into how to make a specific dish, but an entire form factor, so we can't just make a really tasty (and quick and healthy) meal, but can creatively explore things ourselves. Would love to see more of these! Maybe something about baking? Grilled cheeses?
What I love about your videos is how you break things down into a system. It's great for people who think in systems. An idea maybe you can explore is how to make one universal curry base and all the different recipes you can make using it.
Thank you for breaking down the order on how things are done. I've watched so many videos but this has been the " secret" no one that knew how wanted to share. We can finesse a sauce to our taste but knowing you cook in layers and add back in at the end was just a quick flash I never connected. Doesn't make any difference how many or expensive a wok I have if I didn't know this I just stored them in a forgotten part of my pantry and went out for take a way 😊 Thank you Sir... I'm a subscriber, can't wait for more life lessons ❤
"Stir frys make some of the best leftovers the next day." Yessir! And a day or two after that even. I also love that I can do them on the back porch over my propane burner and not heat up the house. Using your frozen vegetable protocols I can hammer out the meals for most of the week in just a few minutes time❤
The black pepper one was life changing… I’m a vegetarian so I subbed pea protein strips for the flank steak and it was one of the best things I’ve cooked in a bit and I cook A LOT and with passion. So simple, so delicious.
Goodness, I probably stirfry at least once a week, maybe every other at the latest. It's a good thing I love the general flavor profile (as does my husband). Makes excellent leftovers. Absolutely second the recommendation of white pepper. We use it regularly now.
Tinned fish framework saves my life every time I run into this situation but also just don't want to cook even a little bit. And points to you for measuring pepper in 'cranks'. Not exactly precise with grinder variables but at least I know how to get there. Spoons do no good working from fresh-ground.
I love your videos E, always very informatively dense without be pretentious or boring. My only request would be recipes and measurements in the description box. This way we can easily screenshot them and recreate the recipes later. Please keep up all of the great work that you do. cheer's!
Just made the pepper sauce with chicken since that's what I had and it was awesome! I feel like i unlocked a secret level in life!? So good! Can't wait to try it with beef and try the Pad see ew! Thank you soooo much for sharing the recipes and all the great tips and tricks to make it all so easy and efficient!
Wondering if you’d ever do a studio tour? Would be really cool to see what kind of gear you use for filming etc for people who want to get into creating.
White pepper can be interesting. Since it is essentially overripened black peppercorns, but you can they can get really funky depending on the process they use to clean the peppercorns.
Thank you so much, this is exactly the video I've been looking for in terms of stir frying, quick meals, and homemade but ready to go sauces! Nice hat-trick!
i love a good stir fry, i make a lot of it with all sorts of random sauces and seasoning mixtures. but i skip the rice and noodles and use cauliflower "rice" instead due to the ole beetus. not as good, but a good way to cut carbs down significantly while still getting something in there for some filling and sauce absorber. sams club has good frozen veggies too. inexpensive and pre packaged so its convenient.
this was exactly the framework that got me into cooking a lot more at home and my cabinet is looking stocked constantly and I have some favorite recipes cooked up :D
Weeknight low calorie pizza cheat code: stick low carb mission tortilla on cookie sheet into a 425 degree oven for 4 min. flip. then 3 1/2-4 more min. add whatever topping you prefer. broil to liking. Quick Thin crust weeknight deliciousness that can be made healthy or not so healthy. 💪
I've been using the same framework: have 3-4 base sources in the fridge and make unlimited combinations of protein + carb + vegetables. It helps me lose 30 pounds in the last 10 months.
I once made a really awesome stirfry. My veggies were perfect. Then I looked over and realized I forgot to cook the meat. 🤦🏼♀️. Ended up later with well cooked veggies stirfry. Family still thought it was good. My stirfry tips: Sautee carrots and other hard vegetables longer than softer ones. Save bits of veggies for stirfry night. A bit of asparagus stalks, the leafs from your broccoli, the leaves off your head of cauliflower, the veggie cores like cauliflower, the few snacking peas that need to be used up... before you know it, you will have a super awesome veggie level in your stirfry, hence why I forgot the meat that one time. 😋 Also, stirfry can be quickly put together with leftover cooked meat. A piece of steak, some leftover roast chicken can be remade into a fantastic feast.
My great grandmother could whip up the most delicious meals at spontaneous times just using whatever she had (which was never much). Your approach reminds me of hers, except way more thought out and prepared. Cheers!
Yeah, my favorite premade teriyaki has pineapple in the ingredients list. I thought that was standard, but then I tried other teriyakis that were not as delicious and I discovered that they didn’t incorporate the ingredient.
I never order online (actually I've done it twice in my life... and it was pizza... during covid), if I don't feel like cooking I make pasta (actually I often make pasta even when I feel like cooking XD), season it with a frozen sauce (ragù, pesto, tomato sauce) or with fresh cherry tomatoes, oil and shallots or eggs (carbonara or carbonara-like) or cream and ham or saffron or paprika or I just make a risotto. 20 minutes or less and I eat and you can see the variety I get (since I can also change the shape and the type of pasta). Boiling pasta is really easy and I use sauces from the freezer or mix any other fresh sauce (and stir fry most of them) is usually almost as easy. Of course making those sauce is time consuming but I just need 3-4 days each year to make them for the winter while in summer I prefer fresh ingredients. Every now and then a few baked potatoes (I usually cook them directly in the skin, season them later). When I really feel like cooking I make beef or chicken stew or bread or pizza or focaccia or other types of more elaborate food (even some desserts every now and then, sometimes even gelato since it is easy but really good). On the vegetable side I mainly go for fresh raw carrots and fennel in season or frozen spinach in winter, every now and then some boiled artichoke with a drop of olive oil after cooking the artichoke. I rarely eat other vegetables. For fruit I always keep some apples, bananas or grapes or other fruit in the fridge depending on the season. I think the thing I do the least is fried foods. I just find it complicated to do them. When I make them I tend to pre-fry them to freeze (the problem is that my freezer is always very full). I think the most important thing is to have a base like pasta that can be seasoned in at least 5-6 different ways and that can have as many different textures/shapes. Otherwise, in a week I get bored of always eating the same 3-4 things (lunch and dinner). As far as I'm concerned, Asian cuisine usually uses too many vegetables (like the 3 recipe in the video), too much garlic and is too sweet and sour... but I recently tried to make my own version of egg fried rice (lard, shallots, 1 day old rice, eggs, balsamic vinegar (good, not low quality stuff), paprika.... really easy, no vegetables except for shallots) and it was quite good (although it requires too much effort for my taste) so maybe I will try something more like I always wanted to make some rice noodles or ramen... But I don't think they will ever be as easy/good as italian pasta.
Great segment. Wife and I enjoy your shows. One suggestion, how about some water for the rosemary plant in the window. Kind of sad... But, it can still survive probably.
always keep an onion or two, a big knob of ginger and a couple cloves of garlic in the pantry along with some soy sauce, mirin, and rice wine vinegar! with that, you can make sooo many delicious stir fries and sauces
I love your videos! Something I noticed while pourinbg the sake for teriyaki sauce though: I see the word "plum" on the label and the liquid is amber coloured. I'm pretty sure you're using umeshu or plum wine which is very different! Umeshu has plums added of course but also a LOT of sugar is added too! Try finding some proper sake and you'll probably find that the sauce is far less sweet. Sho Chiku Bai is a low budget brand i seem to find everywhere, even at Stater Brother's.
I love your videos ethan. Thank you so much for teaching us these things. My eating habits have changed so much and I can only thank you for that. Giving me the right ideas ❤
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While growing up no one ever taught me a single thing about cooking, and after wanting to leave my mom's house, frustration really came over me when trying to cook, I would feel handicapped. I've learned a lot since watching your videos and now I feel authentically proud of what I can cook, and really love the process.
You are amazing!
I was just wishing I was taught how to cook.
Good on you ❤.
I’m glad to hear these videos have helped! I’ve learned a lot myself making them 🤙
Have you binge watched Jacques Pepin videos? I consume a massive amount of cooking videos, but I can't think of anyone else you should be watching more, if you're not already. They're all posted on the Boston PBS (I think KQED) RUclips.
Good on you 👏🏼 👍🏼
I was born and raised into the family restaurant business. Never wanted to chef it up but since I did it every day, I naturally got into it and picked up on the techniques. Now I’m diving into the science behind it and watch videos like this to level up my game 🤷🏻♂️
Man I love how you don’t just give recipes to make “maybe later when I have time” you teach home cooking as a lifestyle with a framework that you can integrate into your life busy as we are. It’s honestly helped so much as I’ve gotten busier this year
Ethan, as a former consultant myself, I appreciate your framework-based thinking in making these recipes (please release a book of all these compiled together!)!
I agree. It really helps when "there's nothing to eat here."
Still a secret...but we have been working on something related to this the past 9 months (imo it's way more useful than a book) 🤐
@@EthanChlebowski Will it be an app? 🤔😉
@@EthanChlebowski 👀 ooh, cannot wait, my man!
@@EthanChlebowski - I'm here for it. Bring it on. Can't wait.
grate some garlic and ginger, freeze them in ice cube trays ahead of time. store them in a ziploc bag, makes it super easy to just pop a cube when needed
Do you mix it in with some water? That does sound super convenient
@@shepherd6692nope just the garlic and ginger, no water. there is usually enough juice in itself to freeze into cubes. its rare that i ever use one without the other in cooking, combining the garlic and ginger together gives you an easy 2 for 1 cube.
And it's much cheaper than the pre-frozen blocks at Target for like 4$.
I definitely need to try this. I always have leftover ginger that goes to waste.
I buy the ginger cubes pre frozen and pulverised, you can get them in the Indian frozen section in UK supermarkets. I am a garlic addict however and will only use fresh garlic, freezing just loses too much of its pungency. But each to their own, they sell the pre made garlic cubes in those sections as well.
As jaclyn said, "sauces that will keep in the fridge" (or shelf) vs. "sauces that may produce botulism" would be of interest.
These framework videos are super helpful. Let’s you understand the basic process but still use your creativity to make something new and interesting
As an adult with ADHD and the only one who cooks in the house I so appreciate the structure of this framework. It clicks so perfectly with the way I build structure in my life.
I was just about to comment something similar to this until I saw your comment. im getting ready to finally move out and yeah I I agree with you whole hardily
🤓You mean "Wholeheartedly"@@Luna_Potato
I love that you are combining the framework and execute examples so we have a starting point!
A little tip for others, to add smoky flavour to your stir-fry if you don't have a butane torch. Do not be afraid to use liquid smoke in your sauce, liquid smoke is literally condensed smoke it's not "fake" smoke flavour. It's a great ingredient I feel gets underused.
I think one of the best things about your videos is that when you're eating the dishes you make, I can see the sheer sincerity in your body language in how much you're actually enjoying the meal. It really speaks to your authenticity and that's something that should be immensely respected. Another set of recipes added to the books.
can you do one of these framework videos for curries?
Or dahl!!
I second this, Curry and Dal
Yes!
You 'framework' approach to cooking has been a gamechanger for me. I hate following recipes to the letter so having a general idea of where I'm heading instead of working with clear cut steps has made cooking so much more fun for me. Thanks a ton!
the key is, always have a fall back protein and starch 1)spam or frozen pre cook shrimp for protein, and dried noodle at all times. keep frozen mix veggies and garlic and onions stocked at all times. never not have ingredient ever.
pro-tip, marinate the beef with baking soda for at least 30 minutes before cooking for tender cuts of steak
Kind of out of left field, we had a mental health crisis in the family this week that threw a lot of things - including meal time - out of wack. I had watched your video earlier, and fell back on that in crunch time to get food on the table. Quick and easy (and even delicious), even in a crisis. Thanks for creating this video. Helped my family out a ton.
on a similar note, im a student far far away from home and ive been feeling terribly homesick. one way ive been coping has been eating out a lot - fast food and desserts are notoriously good at making you feel better in the moment, and they also save me a lot of time as a student.
this had honestly been hurting me financially, physically, and mentally (fast food tends to be cheap, very unhealthy, and can help you maladapt and run from your problems instead of solving them if you use them to cope).
i saw this video and went out immediately to get some things to make the pad see ew stir fry. ive been making it 2-3 times a week (the frozen chicken hack is so amazingly time saving) and i have seen such an immense impact on my day to day life. good food really does make a big difference! thank you ethan!
These one pot or one pan recipes are lifesaver during depressive episodes. As food choices and mental health can influence each other, it’s not that hard to fall into downward spiral. Thank you ethan for sharing a way to healthy opinion that is not extra hard on you on days that you are already struggling 😊
I have enjoyed many of your videos and the recipes/meal ideas in them, and this one is probably my favorite. The whole “framework” concept you’ve focused on in multiple videos really is a game changer for weekly meals.
I’ve made all 3 of these over the last few weeks and found them all to be quick, easy and flavorful. Excited to make some protein/veg/carb swaps for quick variations.
The Habit and Timing annotations are really helpful in this framework. Thanks Ethan
I started watching from the making it faster then going out to restaurant videos earlier today and have spiraled down the rabbit hole to here and I love the way you present your content! I will def keep watching for this kind of helpful information.
I would love to see a video about sauces that can be stored in the fridge for long periods of time. I tend to make eel sauce (which I would think lasts forever) but always get scared it's going to go bad and throw it out after a week.
basically, if the sauce got any form of sugar/salt in it, it probably will last for couple of weeks at least. just wipe the top/edge part of your container (it can grow mold if left unused for too long), and you're good to go
or just shake the whole bottle occasionally. i just did that, and my sauce is not even in the fridge. mine lasts for about a month
Definitely!! Would love this
@@eigengrau7698 Sugar is conducive to microbial growth, but salt isn't. High salinity is good to prevent it, actually.
You could RUclips how to do canning. But that's another level there. Although, it's not hard to do.
@@PanaeolusC assuming it's a thick enough sauce the combined salt and sugar content can potentially be lethal to microbes
As someone who cooks tons of rice noodle dishes, the only addition I would make to the pad see ew section of this would be that I always encourage people to use room temperature water only to soak the rice noodles. If you use medium noodles or thinner it doesn't really take that much longer than soaking in hot water, and hot or boiling water has a tendency to activate the starch which can make the noodles gluggy and tend to stick. Use room temperature water, don't refrigerate, and just give them until you pick them up and their moderately limp. No starch activation means a much easier time cooking a little bit in the walk while still retaining that texture we all love.
how many minutes do you let it soak? I tried 30 minutes but it was still pretty stiff
@@OMalleyTheGolden they shouldn't feel cooked, just limp and flexible. He'll cook in the pan, if they're not completely done and always just add a splash of water during the stir fry, but that works really well for me Unless you're using very thick noodles, I generally don't need it. Let it go any more than about 15-20 minutes or so covered in room temperature water. Don't put it in the refrigerator, just leave it on the counter and make sure they're completely covered. Also a good idea to turn them over a few times. I generally use what at the Asian markets. They would call medium or small size noodles, if you're using the super thick ones it might take longer or you might have to use the hot water method. I'm not a fan though, I just find there so much easier to cook without all that starch
As a healthcare professional with limited free time and really unsocial shifts, your recipes and videos are God send. Keep up the good work!
Who/What are some of your favorite recipe/content creators that save you time while not sacrificing on quality meal ideas? Your career requires more bandwidth than mine, so I am genuinely interested in where you find value regarding food/meal prep.
Another pro tip to add to this is to use big bags of precut frozen vegetables (requires big freezer). You can often buy precut frozen vegetables like onion, bell pepper, carrot etc. Saves you time cutting and I honestly don't taste the difference with most. You can often just add them frozen.
I especially keep frozen diced onion + frozen diced carrot + frozen diced turnip to make the Italian classic saucebase just poured from a bag.
14:32 "Whether it's a storebought one or a homemade one like I'll shoyu" great pun that everyone but me noticed
Another hack for aromatics is to pulse in a food processor in batches and freeze it in an ice cube tray. I find you need to use a little bit more to get the same punch, but especially for asian bases (with things like chilis, garlic, lemongrass, citrus zest, etc) they hold up super well and it makes is so much easier to just think about proteins and vegetables
Great video. I'd love to see more stuff involving the freezer and 5 ingredients. I bet there are a lot of people (like me) who want to be able to cook great meals with the least amount of time and effort.
This would be awesome. I have no problem cooking dinner most nights from scratch, but having some frozen options to minimize prep work would be great.
That black pepper beef was absolute gold! Made it with some noodles and I'm definitely going to have it a couple more times this week!
glad to see the starch base is optional.
glad to see that MSG is used as it really is a difference maker.
Started making stir fries like 3 years ago after watching Gordon ramsay. Been eating it every day since. 26 years old, and with good hydration, consistent exercise, sauna, and an active job, I've been mistaken for an 18 yr old very regularly lol. Brown basmati rice is my go to, and broccoli is an absolute necessity.
That intro was waaaaay too spot on LOL
We've all been there haha
I really like this framework approach to cooking. Do you have more videos like this? If not you should definitely do more, I feel like its a less intimidating approach to cooking at home.
Absolutely check out his other videos- it's what he's known for!
you should definitely add fried shallots to the make ahead list! they are an amazing garnish for anything savory
You can buy them in a very large quantity in an asian grocery store and theyre shelf stable!
Learning to cook well is the money saver soo many people overlook.. get restaurant quality food you never get sick of without the price tag.. Plus, impress your friends/others! You can't lose learning to cook.
I've just recently fallen in love with your content. I love how you focus on both health/nutritional value and flavour. So naturally your channel is my go to for finding good meal prep recipes, for bulk cooking. Perhaps you can find time and interest from your audience by making more of that kind of video? The ones you have already made are delicious as anything I've had.
Ethan, your videos have singlehandedly changed my life
These are some great recipes and so is the tip of pre slicing the meats then freeze them. I always figured that was bad to do but now I will practice that.
Thinking about what to do with my leftover veggies that go bad almost every week and this video answers it perfectly! I love recipe frameworks they work super well for clearing clutter out of the fridge and pantry. Thank you for this!!
Id love to see a depe dive on how to make food for a bigger group of people since ive noticed it needs quite a different aproach.
Whenever i try to apply the techniques i am used to 1-3 servings to like 8 servings it just doesn't transfer well.
Great vid as always too.
It’s honestly just about experience. If you follow a framework just like baking you just double the recipe and taste as you go. As you cook for more people you’ll learn how far you can stretch things and when you need to add more.
I honestly have a harder time cutting recipes in half because things go a lot further than I realize
large scale/batch cooking requires more planning, so you need to understand your ingredient quantities, and their required fabrication/prep/cooking times in advance, in order to efficiently manage your time. the best advice is to separate your tasks into simple, but bulk steps. if you need to caramelize onions, peel all of your onions before cutting them into your required dice/cut. if you need peeled, grated carrots, peel all of your carrots before grating them, etc. things that can be made ahead of time/reheated easily should be prepped sooner rather than later, like day-old rice for stir-frys, or even ragus, meat-sauces, sofritos, mirepoix, soup bases, clarified butter, ghee, rouxs, etc. anything that you know that will hold for a day or two will make your life easier in the long run. work smarter, not harder. of course, "fresh is best" more or less, but you have to make concessions here and there, unless you are willing to devote that much of your life and your time into making absolutely everything from scratch, which for most is not as accessible as most social media "influencers" would like to have you believe. just do your best, and don't stress about the rest. hope this helps.
By far these are my favorite videos you do as well as the deep dives.
Hey Ethan! When I'm low on veg for stir fry I have actually used sauerkraut, which I always keep on hand (its a grest snack right out of the jar). Strangely, the sourness goes away quickly. Aldi has a very good kraut in jars so its a keeper!
These framework videos are super helpful. Let’s you understand the basic process but still use your creativity to make something new and interesting
Great Framework, will definitely apply it, actually already do without knowing. I can offer two more (optional) layers for fancyness: toppings
1. Some nuts. Peanut, walnut, pine (?̀, cashew. Can be fried in wok while its heating up, without any oil.
2. Herbs. A bit of parsley, basil, etc. Fine slice and sprinkle over last.
With this, your dish looks, tastes and feels twice as expensive.
Thanks!
Little tip for the pad see ew: do stir fry the noodles on their own with the sauce too before adding the elements back into the wok, you want the noodles to become a bit caramelized. Makes it way better.
as someone who learned this by experimentation, i absolutely endorse how lifechanging cooking stir fry has been. being able to create food from whatever is lying around is an incredible survival skill.
With an induction cooktop I've struggled to get a good char with my wok, that blow torch idea would def be good for that
These videos are great, thank you for making them. You're not only providing insight into how to make a specific dish, but an entire form factor, so we can't just make a really tasty (and quick and healthy) meal, but can creatively explore things ourselves. Would love to see more of these! Maybe something about baking? Grilled cheeses?
I appreciate the calories and macros, it’s nice to have that framework. Never tried those protein ramen noodles gonna check those out. Thanks!
What I love about your videos is how you break things down into a system. It's great for people who think in systems. An idea maybe you can explore is how to make one universal curry base and all the different recipes you can make using it.
Ethan is my home cooking hero.
Wow the framework approach creates endless possibilities!
Thank you for breaking down the order on how things are done. I've watched so many videos but this has been the " secret" no one that knew how wanted to share.
We can finesse a sauce to our taste but knowing you cook in layers and add back in at the end was just a quick flash I never connected. Doesn't make any difference how many or expensive a wok I have if I didn't know this I just stored them in a forgotten part of my pantry and went out for take a way 😊
Thank you Sir... I'm a subscriber, can't wait for more life lessons ❤
"Stir frys make some of the best leftovers the next day." Yessir! And a day or two after that even. I also love that I can do them on the back porch over my propane burner and not heat up the house. Using your frozen vegetable protocols I can hammer out the meals for most of the week in just a few minutes time❤
The black pepper one was life changing… I’m a vegetarian so I subbed pea protein strips for the flank steak and it was one of the best things I’ve cooked in a bit and I cook A LOT and with passion. So simple, so delicious.
Goodness, I probably stirfry at least once a week, maybe every other at the latest. It's a good thing I love the general flavor profile (as does my husband). Makes excellent leftovers.
Absolutely second the recommendation of white pepper. We use it regularly now.
Tinned fish framework saves my life every time I run into this situation but also just don't want to cook even a little bit.
And points to you for measuring pepper in 'cranks'. Not exactly precise with grinder variables but at least I know how to get there. Spoons do no good working from fresh-ground.
Ethan! I just want to say thanks for all the work you put into these! So practical and helpful for me! You're a legend, keep it up!
You're the GOAT of weeknight cooking
I love your videos E, always very informatively dense without be pretentious or boring.
My only request would be recipes and measurements in the description box.
This way we can easily screenshot them and recreate the recipes later.
Please keep up all of the great work that you do.
cheer's!
he usually has links to his website in the description that has the recipes with measurements so that you don't need to screenshot them at all
Bell peppers are great for stir fries. And the dark soy sauce does give you this deep color that makes you love the dish more
Wow~~~~ your stir fry skills and the framework are STUNNING!!! Amazing!! Thank you for sharing!!
Sauce #2 used all across Asia to make so many delicious comforting dishes.
i dont say this to many creators but damn bro i love your videos, I learn so much from you its insane, I appreciate everything you do.
Just made the pepper sauce with chicken since that's what I had and it was awesome! I feel like i unlocked a secret level in life!? So good! Can't wait to try it with beef and try the Pad see ew! Thank you soooo much for sharing the recipes and all the great tips and tricks to make it all so easy and efficient!
Wondering if you’d ever do a studio tour? Would be really cool to see what kind of gear you use for filming etc for people who want to get into creating.
Best cooking channel on RUclips by far.
White pepper can be interesting. Since it is essentially overripened black peppercorns, but you can they can get really funky depending on the process they use to clean the peppercorns.
Thank you so much, this is exactly the video I've been looking for in terms of stir frying, quick meals, and homemade but ready to go sauces! Nice hat-trick!
Love your videos, for me you are hands down the best foodtuber.
i love a good stir fry, i make a lot of it with all sorts of random sauces and seasoning mixtures. but i skip the rice and noodles and use cauliflower "rice" instead due to the ole beetus. not as good, but a good way to cut carbs down significantly while still getting something in there for some filling and sauce absorber. sams club has good frozen veggies too. inexpensive and pre packaged so its convenient.
Is it safe to use that butane torch with what appears to be a silicone spatula at 6:35?
Love your recipes, excited to try this!
this was exactly the framework that got me into cooking a lot more at home and my cabinet is looking stocked constantly and I have some favorite recipes cooked up :D
That premise... It hit hard
Thx. Very inspiring
Weeknight low calorie pizza cheat code: stick low carb mission tortilla on cookie sheet into a 425 degree oven for 4 min. flip. then 3 1/2-4 more min. add whatever topping you prefer. broil to liking. Quick Thin crust weeknight deliciousness that can be made healthy or not so healthy. 💪
I've been using the same framework: have 3-4 base sources in the fridge and make unlimited combinations of protein + carb + vegetables. It helps me lose 30 pounds in the last 10 months.
My go to stir fry "bumbu" : garlic, shallot, and oyster sauce sometimes I add galangal too.
I once made a really awesome stirfry. My veggies were perfect.
Then I looked over and realized I forgot to cook the meat. 🤦🏼♀️. Ended up later with well cooked veggies stirfry. Family still thought it was good.
My stirfry tips:
Sautee carrots and other hard vegetables longer than softer ones.
Save bits of veggies for stirfry night. A bit of asparagus stalks, the leafs from your broccoli, the leaves off your head of cauliflower, the veggie cores like cauliflower, the few snacking peas that need to be used up... before you know it, you will have a super awesome veggie level in your stirfry, hence why I forgot the meat that one time. 😋
Also, stirfry can be quickly put together with leftover cooked meat. A piece of steak, some leftover roast chicken can be remade into a fantastic feast.
I'm sure this has been mentioned already but the "mental framework" approach is so good! Will be trying this stir fry framework from now on.
My great grandmother could whip up the most delicious meals at spontaneous times just using whatever she had (which was never much). Your approach reminds me of hers, except way more thought out and prepared.
Cheers!
Lol, Ethan knows me well... 🤣 He pretty much nailed my 'lifestyle' with the intro.
that stock footage of the woman pulling a pogchamp face while playing a psvr game cracked me up, lol
My personal game changer for my stirfrys has been adding pineapple. Not for everyone but the juicy sweetness goes so well with the savoury.
great idea!
Yeah, my favorite premade teriyaki has pineapple in the ingredients list. I thought that was standard, but then I tried other teriyakis that were not as delicious and I discovered that they didn’t incorporate the ingredient.
just made stir fry last night, sat down for lunch with the leftovers this afternoon to this video! So true
I never order online (actually I've done it twice in my life... and it was pizza... during covid), if I don't feel like cooking I make pasta (actually I often make pasta even when I feel like cooking XD), season it with a frozen sauce (ragù, pesto, tomato sauce) or with fresh cherry tomatoes, oil and shallots or eggs (carbonara or carbonara-like) or cream and ham or saffron or paprika or I just make a risotto. 20 minutes or less and I eat and you can see the variety I get (since I can also change the shape and the type of pasta). Boiling pasta is really easy and I use sauces from the freezer or mix any other fresh sauce (and stir fry most of them) is usually almost as easy. Of course making those sauce is time consuming but I just need 3-4 days each year to make them for the winter while in summer I prefer fresh ingredients. Every now and then a few baked potatoes (I usually cook them directly in the skin, season them later).
When I really feel like cooking I make beef or chicken stew or bread or pizza or focaccia or other types of more elaborate food (even some desserts every now and then, sometimes even gelato since it is easy but really good).
On the vegetable side I mainly go for fresh raw carrots and fennel in season or frozen spinach in winter, every now and then some boiled artichoke with a drop of olive oil after cooking the artichoke. I rarely eat other vegetables.
For fruit I always keep some apples, bananas or grapes or other fruit in the fridge depending on the season.
I think the thing I do the least is fried foods. I just find it complicated to do them. When I make them I tend to pre-fry them to freeze (the problem is that my freezer is always very full).
I think the most important thing is to have a base like pasta that can be seasoned in at least 5-6 different ways and that can have as many different textures/shapes. Otherwise, in a week I get bored of always eating the same 3-4 things (lunch and dinner).
As far as I'm concerned, Asian cuisine usually uses too many vegetables (like the 3 recipe in the video), too much garlic and is too sweet and sour... but I recently tried to make my own version of egg fried rice (lard, shallots, 1 day old rice, eggs, balsamic vinegar (good, not low quality stuff), paprika.... really easy, no vegetables except for shallots) and it was quite good (although it requires too much effort for my taste) so maybe I will try something more like I always wanted to make some rice noodles or ramen... But I don't think they will ever be as easy/good as italian pasta.
It is pretty crazy how fast a $10 meal became a $30 meal
About 3.5 years ago now....
Thank you Brandon
@@jl91iiiYeah the sleepy bastard made my dinner expensive over here in Europe as well.
Great work ! 6:11 when seasoning the sliced beef add some corn starch and mix it well that will make beef even tender.
Great segment. Wife and I enjoy your shows. One suggestion, how about some water for the rosemary plant in the window. Kind of sad... But, it can still survive probably.
always keep an onion or two, a big knob of ginger and a couple cloves of garlic in the pantry along with some soy sauce, mirin, and rice wine vinegar! with that, you can make sooo many delicious stir fries and sauces
My mans having life changing moments every month, I wish my mind was blown like that on the daily
dude
I love stir-fry dishes.
Thank you! This is the most helpful video yet! You are a lifesaver!
Brilliant video, like you said: this is a real game changer! Thank you!
I love just watching these videos
Hi chief, greetings from Colombia, I am almost your Fan #1
I love your videos! Something I noticed while pourinbg the sake for teriyaki sauce though: I see the word "plum" on the label and the liquid is amber coloured. I'm pretty sure you're using umeshu or plum wine which is very different! Umeshu has plums added of course but also a LOT of sugar is added too! Try finding some proper sake and you'll probably find that the sauce is far less sweet. Sho Chiku Bai is a low budget brand i seem to find everywhere, even at Stater Brother's.
I love your videos ethan. Thank you so much for teaching us these things. My eating habits have changed so much and I can only thank you for that. Giving me the right ideas ❤
Holy balls Ethan, just made the pepper beef recipe - doubled the sauce mixture with a big scoop of soy bean chilli oil.
Unbelievable. Thank you.
I love this guy!
That first dish looks so good