How Not to F&
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- Опубликовано: 30 июл 2020
- Here's how to make a Caprese salad (full recipe and printed article here):www.seriouseats.com/2015/08/h...
Step 1: Get good ingredients.
Step 2: Don't f&#k them up!
Seriously, making a perfect Caprese salad is easy. Slice up some perfectly ripe tomatoes (don't make a Caprese salad in the winter!), put them on a plate, add some torn chunks of really good mozzarella (I like Buf Creamery brand, but use whatever is the best you can get), add some torn fresh basil leaves, drizzle with your best olive oil, sprinkle with salt, and then put it on the table.
If you prefer a non-headcam version of this recipe, here's an older video: • How Not to F&$K Up a C... . (Warning: loud stock music). 
Хобби
First.
Also, just a friendly reminder: wear a mask, stay safe, get tested if you're able and your local testing facilities can handle the workload, even if you think you are healthy.
After some feedback in my last video, I changed the formatting of the thumbnail font and size. Let me know if this is easier to read.
Second from Burgundy
Imagine if you could get tested in the UK without symptons lol
Definitely easier to read the thumbnail text now! I'm sure that'll be super helpful for people with impaired vision.
Will all that help me be first?
New thumbnails great 👌🏽
Great ingredients, barely touched, papa Kenji’s.
Pro tip: If you are getting overrun by tomatoes, but not ready to can them, freeze them. I core them when they are ripe and put them in the freezer and when I’m ready to run a batch of cans I pull them out and let them defrost in a big bowl. Once they are defrosted the skin comes right off so you don’t have to blanch them and then it’s normal canning process after that.
Great tip!
It is BLT season. I expect there to be a new BLT video coming up in the next month. Should be fun.
Yes.... I’m not a tomato fan but love a good blt!
@@krehbein I don't like tomatoes either but if you get locally grown tomatoes and you apply salt directly to each slice, it will significantly improve the taste. Especially if you let it sit with the salt on for like 15 minutes 👍👍
I Do Stuff Actually growing them this year so they should be super fresh 👍
@@krehbein I didn't like tomatoes until college, and the repetitive food made me try new stuff.
Lopez-Alt is right about home grown tomatoes being substantially different. It's worth to experiment with your food pallet playing with salt sweet sour etc to learn, cause my best meals i make for myself to fit what i like.
1337billybob my wife is Greek so she’s a big tomato fan. With her cooking skills and my tomato growing skills there should be some good dishes. We just harvested the first ones a few days ago.
I like how Jamón always has a profound sniff on the food before he takes a bite... 🙂
That's how one of my dogs is and the other devours anything before checking if it is even edible. It is funny, one can be fed from a spoon like a person and the other will try to swallow the spoon.
@@686caleb
😂👍🏼
2:36 damn he got excited to tell us that fact
I loved the ending story of Jamon, the tomato thief!
I hardly think eating a tomato growing in your own home qualifies as thievery!
Kenji's viewers are a really cool crowd. No toxicity, appreciate good food, helpful on cooking recipes.
Edit: nevermind
There’s toxicity aplenty. I just monitor/delete/block regularly.
@@JKenjiLopezAlt Well you're doing a bang up job in that case.
@@JKenjiLopezAlt thanks for that then! Really appreciate it
In France, the black ones are called "noire de Crimée", or Crimean black and they are my favorite for greek salad. They are so delicious that most times I eat them only with extra virgin olive oil, greek oregano and fleur de sel. And feta. Always with feta and fresh crusty bread.
I love me some really good tomatoes with a really good crusty bread. So simple but so delicious.
Just had the first tomato sandwich of the season. Can’t wait to try this recipe
Hearing Kenji talk about how much better homegrown/vine ripened tomatoes are compared to store bought made me miss the little vegetable garden my mom and I had going for a few years before she passed away. One of our favorites were the cherry tomatoes and we put in salads. :(
Thank you for encouraging me to be more active in the kitchen Kenji. Keep up the great work! :)
More videos of yours i watch, more i want to pick up cooking. I usuallt tend to watch 1/3 of the video i click on, then have it in the background and browse the internet but it's not the case with you. Thanks for making such interesting content and stay safe Chef Kenji!
these videos are giving me the confidence to experiment a bit, loving them.
Caprese salad is The Beatles of the culinary world. Four great ingredients on their, so much more and unexpected together. George Martin is the salt. Seriously though, those flavors together, especially the tomato with the cheese are just beautiful. Thanks for sharing, and I agree, leave the vinegar at home.
George wHAT
You mean George Harrison ?
@@JohnHausser no he means George Martin....the 5th Beatle
But Caprese salad isn’t massively overrated… It’s also not made up of one talented and creative ingredient that carries the 3 untalented hack ingredients…
great analogy!
I was waiting in anxiety for the textured finishing salt!
Simple but good ingredients, and no knife needed if you have cherry tomatoes .
"Great ingredients, barely touched, Papa John's"
i thought the same thing haha
Sweet jesus that looks incredible. So simple **chef kiss**
Jamón is a monster!
Jamón is precious!
He sneaks tomato,
And eats the fleshes.
This looks really amazing! Definitely a good reason to plant tomatoes in the garden now😌🤘🏼.
Thanks Kenji san🙏🏼
Perfect for summer! It's a very fresh salad that softens the summer heat!
Haha the title 😆 I love the content you put out! Thanks for sharing your passions!
Me: maybe I'll make caprese salad tonight
Kenji: imma help.
Perfect timing.
one of the best food RUclipsrs, seriously!
I love love love the Jamon tomato plant story. It might be the cutest, most wholesome dog story ever.
Thanks for capresing the salad bar, Kenji!
For some reason I find that little beep at the end of your videos really satisfying, which sadly was missing from this video. Anyways, as always, great content Mr. Kenji. Keep it up!
Kenji, you keep making the stuff we need to see! Very much appreciated!
Would love to see your take on lasagna!
These videos are like pure relaxation if it was a drug.
I wonder the scientific reason why tomatoes with a pinch of salt taste fabulous. Like seriously, I add a little salt and it just enhances the natural flavor of the tomato. Amazing.
because Sodium Chloride, Salt, besides being salty, it's a flavour enhancer. That's why bakers always add a pinch in pastries.
Jamon might be my favorite creature in the universe
Thank you Kenji, very cool!
I have made it a priority to always have fresh tomatoes growing outside or inside if I have to. Nothing beats it.
Love you Kenji, followed your recipe with little twist. added not mozz but burrata.
Don't f&#k them up! But I did f&#k them up a little bit.
Respect your warm words. wear a mask, stay safe...even if I think I am healthy.
cool outro. somehow the music reminded me of the show "how it's made"
Kenji went to MIT ==> big How it's Made energy
Was going for Mr. Wizard/3-2-1 Contact, but same general idea.
@@JKenjiLopezAlt wait.
are you saying you created the outro music 😆 if so. awesome. if not. still nice 👌
I like to salt the tops of the sliced tomato's and use a freshly ground peppercorn medley first, then build. It gives the tomato's a chance to soak up that goodness and get each slice seasoned. If you can find a Spanish olive oil you'll be in salad heaven here.
I really like the tearing of the mozz and the irregularly sliced tomatoes
Looks so delicious! 😇
I love tomatoes, even the plucked green shipped kind, but I eat them just as is with salt and powdered fried asefotida resin.
love you kenji.
Just listened to you on mindscape, loved it
I tend to salt with Maldon before adding the mozz and the basil and add a whiff of freshly ground black pepper after oli- but this is basically how I do caprese, so --- yeah!
Same, you need to salt the tomatoes to bring out the flavor
Hey Kenji,
When I went on vacation to Italy as a high schooler, I was constantly thinking "why does this taste different? it's the same ingredients." I realized later it was how local and high quality all the ingredients were. What a massive difference.
Love this recipe. I've seen way too many Caprese salads so over f*ed. This one is a great recipe
Ha! So love your channel and your attitude, recipes great!
Thank you for using Colombian products, the level of quality has increased dramatically in the last few years.
Good caprese salad Kenji! You are totally right, caprese salad should be simple and made out quality ingredients. Also I agree when you say it is better to use local and fresh stuff instead of going for Italian ingredients that travelled for a lot of time. I am from Naples area where caprese salad was invented and we always put oregano and sometimes also basil, I advise you to try the original recipe with oregano. In my opinion oregano is an important flavor for caprese salad and you should give a try.
thank you kenji
Reminds me of a delicious salad I once ate in a small village in Japan, it was served by the chef himself! Authentic Italian cuisine by an italian Chef!
Ho capito! :)
@@muhammadaryawicaksono4232 TONIO your cooking inspires so many of us! Thanks for the incredible meal!
That Jamon tomato story is amazing
we all have that under used bottle of balsamic in the pantry going bad. I feel i must put a scant drop of it on the caprese, but no more!
Samuel Brounstein I’ve had the same bottle for like 3 years 😂
😳 I use mine up all the time!
Can i tell how much pleasure this video is
Could you do a highlight video on salt?
My impression is that people generally see it as just another way to flavour your food. Yet it is in fact so essential in making any kind of food taste good/better, much more important than any herb or spice.
Adorei o modo de fazer bem simples e deliciosas obrigada..
Just by looking at them, I can just tell those tomatoes are so tasty
Hey Kenji, where do you get the seeds for growing your own tomatoes? Looks like you have a mixture of types and not just generic roma.
If you are in northern California you can try the seed bank in Petaluma. Best seed selection I've seen before.
Seed Bank
110 Petaluma Blvd N, Petaluma, CA 94952
(707) 773-1336
maps.app.goo.gl/uXN5vst2z1fdWifD7
They also seem to ship their seeds too if you aren't in the area.
Dont use seeds, buy small plants and plant those. Seeds are too unreliable and require way more attention and effort and most importantly ground.
Love this, perfect. What kind of headcam do you use? It’s really good quality.
More awesome content, so im curious any advice for a budding chef thinking of starting a youtube channel?
Thank you for explaining why balsamic vinegar is unnecessary.
Second! Kenji I love your vids! You really found a unique voice with the FPV style, and actually seeing the FPV is educational itself.
Same!!!
Made this yesterday. I got a bunch of great tomatoes from the farmers market. Lots of interesting kinds I’ve never seen before. I also got some of that Buf cheese. It was great but not sure if it’s worth $10. To my taste, the $4 stuff seems to be almost as good.
Wine ripened flavor is a myth. If you pick up a tomato and let it ripen on the window for example it still has amazing flavor...
Love the outro Kenji! I do feel that the music should be a tad softer though, as you usually have a calm and collected voice - makes the combination a bit better.
Great video as always! What's the best way to store mozzarella on the fridge. Should it be on the liquid or not? If anyone knows, it would be great to know.
In brine.
I had a miniature Pinscher that used to raid my garden when the tomatoes were ripe.
Will be making this tonight but with some Burrata and croutons.
Hopefully that's not f**king with it too much! :)
somehow i’ve never heard of anyone making it with croutons but that honestly sounds like a great idea!
That sounds so good! I love Burrata.
How was it?
@@iluvearth99 damn delicious!
Is there a video about the wet mill in the background? I have always been curious about wet mills and if they would world for making fresh ground Masa.
What brand of knife is the one you used to cut the tomatoes up with? Looks awesome
My mother never heard of balsamic! (Man, I am so with you here)
Accidental smiley face destroyed at 1:45
You might be heading into tomato season, but I'm still stuck in the darkest days of winter down here in NZ. Salad looks amazing though.
Kenji, if you sharpen your own knives with a stone, please consider doing a video on how to do this. Thanks.
He did, search his channel for it. Or better yet, look for videos with The Knife Merchant. They know as much about knives as Kenji knows about food science.
Why have I not been using my flaky sea salt all this time?!? Thank you Kenji!
Lovely!
oh my god, you’re right, that’s why...
Is it also true that (a) most supermarket tomatoes have already been refrigerated during shipping and (b) once refrigerated, the damage to flavor has been done?
In a way yes - but for me it starts way earlier: the genetics of the plant - the growers choose hybrid stock which must produce prolific, uniform and easy to transport tomatoes. As a backyard farmer you tend to grow the kind of tomatoes you want to eat - tasty juicy, sweet and ideally abundant, so you are more likely to choose heirloom varieties which produce these characteristics and also to go for a number of different types.
I'm so jealous of that tomato selection.
I thought you were going to give the dogs a little cheese. I was surprised to see that they were happy with tomatoes.
Looks good but I'd rather put salt on the tomatoes before adding the mozzarella and everything else.
Thoughts on adding a good aged balsamic?
Love Jamon tomato story 🤣
Totally off topic but ive got a question: Could you dry brine a frozen steak, so that you can eat it the next day? Will it still be good?
Not Kenji, but my guess is no?
Unless someone comes with a better answer, id' recommend bringing it up to fridge temp (not frozen) ASAP before dry brining. My worry is that you could make areally uneven amount of salt and water in the steak. the inside of the steak could be frozen while you've got a ton of salt sitting on top or in the top layer.
If you're trying to do this tomorrow, i'd suggest putting it in a plastic bag and putting it in water and trying to defrost the steak first. your fridge is about 40 degrees so that should be the goal temp. but really just make sure the water inside the steak isn't frozen.
It honestly might not matter at all. but i don't know.
The tomatoes need a touch of salt before the mozzarella goes in. Also, it's missing something - balsamic reduction. That adds a touch of sweet tartness that is divine.
Where do you get all your unique beautiful plates?
I am so hungry for that!
Chef Tonio would be proud
We had tomato plants and a dog, and she would sidle up surreptitiously and go in sideways to grab the low hanging fruit by the side of her mouth. Even if we were looking her right in the eye, she'd telepathically tell us, "What? I'm not doing anything."
Thats a good tip for everything :)
Buy good ingredients and dont mess it up :))
Your dog is always present when you're cooking. He gets treats right off the prep counter, doesn't he?
SHe gets whatever I drop.
That was the most beautiful thing I've ever seen
Why do you throw the mozarella water? Aren't you supposed to keep it to store the leftover mozz?
Kenji, hi! I liked the control you had on that olive oil dasher. Who makes that? Thanks!
OXO.
gotta get fresh basil and moz b4 my farmer's market tomatos go!
Couldn't agree more about leaving out the balsamic vinegar.. It always kills me when someone makes a beautiful Caprese salad (great ingredients or not) and then just drenches the whole thing in vinegar. To each their own, but I think at that point you're left with a balsamic soup with hints of the actual salad's flavor - especially once the juice from the tomatoes starts to leak out on the plate. It makes sense from a food science-y perspective as well, given the acidity of a tomato-based salad adding more vinegar is just overkill.
I think it doesn't really matter if tomato is ripened before or after the harvest. I live in a hot place (nearly 300 sunny days a year) and you can pretty much grow good tomatoes all year long. And at summer they grow those big pink shredded (like their skin kinda looks like ruffles) tomatoes and they taste the best. So I think it has to do something with the breed because I tried both and couldn't tell the difference. At winter those big ones aren't grown, little and more red ones are grown. And they taste always bland in the winter, it gets slightly better with heat. I also think Adam Ragusea made a video about heirloom tomatoes but since this is the old world we don't even have those brown corns. I live in Alanya by the way.
What are those blue sponges you're using? :)
Great videos soothing voice very G rated
Ominous looking bandaid kit on the left (?)
Looks delicious! (I love the unexpected #k in the title)
Man, I think I planted my tomatoes a little late. They are only starting to flower now and no sign of fruit yet.