@@will7873 Get a Victorinox Fibrox if you want something great, or a MAC MTH-80 if you want the best. Japanese artisan knives (like Kenji is using here) if you want something *special*, these aren't objectively better though.
@@GuyGamer1 Unless you are married to my wife. She messes up a chefs knife / year. Throws them in the dishwasher. Refuses to sharpen. Puts them in the drawer inbetween all other knives instead of the knife block. Would love one of those, but just to much of a waste.
As an avid home cook, I just love the little details you pick up watching and listening to Kenji. For instance it's silly, but I'd never thought to cut across the bacon pack while it was still wrapped based on how much you wanted. These little tricks make home-cooking so much easier versus watching these pre-prepared videos.
Agreed! I chef cut most my packages right down the middle, but for some reason I never thought to do that with bacon, and instead slowly peel each slice one by one and get my hands and the package all greasy... and I pretty much exclusively only use Bacon diced for stews and braises anyways too...
Chef Kenji. I just want you to know that you have taught me most of what I know about cooking and lit the fire that will burn the rest of my life. I’ve made several of your meals and watched episodes numerous times to etch the knowledge into rote memory. Sometimes a person just needs the right teacher and you are that for me. From the bottom of my heart, thank you for sharing your knowledge and passion for cooking. -your humble apprentice.
Did anyone else get really excited when kenji started talking about a one hour video of him just chopping stuff? Like waiting for the next marvel movie level of excitement.
Hi, Kenji! I genuinely believe that part of the charm of your videos is how there is essentially zero missing context from start to finish with the exception of cook times, so the jump cut at 16:14 felt slightly out of place. It may sound weird, but I would have loved watching you fumble around to fit all the chicken into the pan. Those little things really make your videos hit closer to home than anything else on RUclips.
I just bought The Food Lab and The Wok as my first actual real cookbooks after religiously following your recipes and cooking them for everyone I know, thanks for your work man, its really inspiring and brings me so much joy in life
I don't mind it. I made Joshua Weissman's chicken soup recipe recently for my wife when she was sick. He called for the herbs to be wrapped in cheese cloth and simmered for 20 minutes. I just threw everything in. The wife loved it and I loved it.
That's an amazing internal time clock you've got there. The clock on the oven was at 3:23 pre-timeskip at the 18:00 mark and was 4:02 after. Your estimate of about 40 minutes was so spot on.
I would absolutely love a knife skill series! I knew how to cut an onion "properly" before, but one of your videos really elevated how consistently I can get the pieces. Splitting the onion the other way and angling the blade towards the virtual center of a circle below the cutting board has helped me so much.
I would love the knife series for two reasons. 1. The tips help even experienced home cooks. 2. I put your videos on as my on repeat calm watching or while doing chores or cooking. I hope that comes to fruition.
Just made this for my partner and we DEVOURED it. No bacon on hand plus I used Better Than Boullion instead of chicken stock, and it still tasted delicious. Another home run as always, sir.
9:01. Haha. That efficiency thing is right on, and you threw in the added bonus of going to get a new pan to hold your partially cooked chicken (which is the same as raw in terms of biohazard potential) instead of using your original pan. That's what people in restaurants do who have a stew! I make dishes like this all the time, too. I bought an induction burner and do it outside so the smells dissipate. Delicious.
The thing I like about this channel is that it’s full of good recipes and cooking technique, but it’s not so technical and organized (or full of exotic ingredients) that I can’t see myself doing the same thing.
Made this dish over the weekend and it was great. Our kids (4 of them under 10) were skeptical but they all loved it and a couple even went back for seconds. And the best part is this can all be done for under $10 and feed our family of 6.
Made this last night. It was super tasty 😋 I couldn't believe how perfectly crispy the skin was when it was done. I love how forgiving the recipe is and I plan to make it again soon and change things up to better fit my taste and texture. Thanks for all you teach. My husband and I watch all of your videos and you are now our main source for new recipes.
I made this for dinner tonight. I left out the bacon because my wife doesn't like it, but holy crap was this good. The chicken skin was so crispy, and the meat was tender. The cabbage and onions are a solid combo. 10/10
After watching this video yesterday, I knew I had to make it today. I made some mistakes, I used to much liquid, I forgot the potatoes and somehow I also let the chicken get too dark. But it was still absolutely delicious. I am looking forward to the leftovers tomorrow, probably just gonna shred the chicken into the broth and reheat it as a soup. This one will definitely become part of my weeknight arsenal.
I made this today because I had some napa cabbage I needed to use, and oh my goodness, that was probably one of the best meals I've had in a long time! No one should be skipping the splash of vinegar at the end, it brings the dish together so well. Also, this is unrelated, but I decided to break down a chicken for the dish using your method instead of the way my dad usually did it, and it went by in so little time!
As someone who loves to cook but has never worked in a restaurant environment, I would love a knife-skills video, or even series. That is the one part of cooking that always slows me down, partially because I don't have to do a whole lot of it to practice, but also partially due to the filming techniques typically used in what videos there are. Just seeing the chopping from a near first-person perspective is often way more helpful than a wordy description of the technique.
Did anyone else notice the meta-humor involved when Kenji is talking about his early days in restaurants chopping things? He's talking about "cutting things, over and over" and instantly smash-cuts to him flipping the chicken. Very humorous. It's around 7:18 or so.
Another very useful video idea would be to show/explain how you have your kitchen set up. How/where you store your bowls/pans/utensils/etc. I've cooked in a "bachelor pad" with no order to the kitchen at all, and in a really nice, well stocked and organized kitchen, and it was night and day. Everything was executed better and easier, and I've been trying to optimize my cooking area ever since, never quite getting to a result that I'm happy with. Basically a "How to create a kitchen" video if you will.. The tools you need, why/where you should put them (assuming it matters), and so on.
This. I'm in the process of redoing the kitchen in a foreclosure I bought that I'm planning on moving into. I can find some articles on how to set up a kitchen but they are all around 100 years old or so (okay, maybe only 70ish, 1950 or so). The fundamentals are all still the same but there is a lot more electrical equipment now than then and other things that didn't exist back then.
This was delicious. Made it this evening for dinner, one of the nicest, most comforting cooking smells ever. A lovely dish for a winter's evening here in the UK. I only had crappy chicken stock cubes left in the pantry, so I gave the umami a boost with a half teaspoon of Vegemite, which also helped to darken it a little, and I decided to chuck in a couple cloves of garlic a couple minutes before I added the stock, for no reason other than because I love garlic. This was a lovely meal. Thank you!
Would love the idea of a knife skills video! When I get help in the kitchen the first question I get is "... How do I cut this?" Would be able to refer them to that video. Would definitely learn some techniques myself, always happy to learn more!
A knife skills series would be great! I want to learn more knife skills, specifically with garlic on peeling and cutting it faster. I'm just really slow using a knife and I want to learn how to be fast and efficient.
Family Meal lol. Short-order cook doesn't have family. They are an army of one at a time. Show up a little early so you can prep things the way you want them. Bust it all out on your own. Do basic prep for the next cook coming in. Eat alone in a corner of the kitchen. It was nice cooking up stuff for the rest of the staff even though it might just be you and the bartender(s) and the bouncer. I know all about the scrounging in the walk-in. I learned to make a really good beef and vegetable soup. The bar I cooked at had this notion that it was going to try and move up-market a bit, so they ordered actual bone in ribeyes and most of them sat unsold because nobody at what was basically a sports bar was buying anything more fancy than a mushroom and swiss burger. So I made stock from the bones and seared off the steaks. Some carrots and celery that would normally be served to the trash can because nobody ate them with the wings. Make a grilled cheese sandwich to go along with it. Thems good eats.
Tonight I was looking for a recipe to use chicken leg quarters and this fit my ingredients and comfort level perfectly! I used quartered brussels sprouts in place of the cabbage and everything turned out well. Thanks for the great visuals and instruction- I feel encouraged to cook something similar again!
You are a great teacher and I love your simple yet flavour packed recipes. It’s people like you who have been incredibly influential in this terrific culinary revolution of de-mystification! Cheers from Melbourne Australia 🇦🇺!
What a lovely, one pot, winter dinner!! Your family is lucky to be enjoying that tonight and I’ll bet the house smelled wonderful. Thanks so much Kenji, will give this a try!
Great video and yes, everyone still knows what Tetris is. They still put it on every new gaming console and still make new versions of it with new gameplay twists.
I have made this exact recipe twice now. And it’s amazing both times. If you do it make sure the skin is crispy and bacon is also crispy, it makes such a difference.
I just made this, eating it as we speak ! I need to work on the portions for everything a bit but man is it good, I did it in my dutch oven. Thank you, Kenji !
Can't imagine have a chef for a father let alone da chef of cooking. Ive watched so many cooking videos and they are ight but half seem to reference Kenji at some point or i google how Kenji would cook it. I can't wait to try this recipe it looks soo good. Also that cutting of veggies was like cutting butter with a hot sharp knife. Kenji not only explains that you understand but you feel confident enough to try. I keep messing up with Salt, i never want to over salt things but lately my hand is either heavy or im more sensitive. What kind of salt was in that box he uses?
I do this often but my starch of choice is couscous. You just have to have the proper amount of liquid in it to hydrate the couscous, but i will throw in cauliflower or green beans and relevant spices like tumeric, etc. I was largely inspired by chef johns couscous recipe.
One of the greatest things about how you film your recipes, is that you show the complete preparation of all the ingredients. I always have to laugh if a chef talks about how easy and quick a recipe is, while having dozens of ingredients fully chopped, peeled and measured out in front of him.
I'm loving these one-pot recipes!! Great timing too since I just got some cabbage :v Also a knife skills video would be lovely! I've been learning to cook and I hate mincing garlic because it always sticks to my knife and hands that I end up just using a garlic press haha.
Run your knife under water & shake it off until has just a faint trace of moisture on it. Do the same with your hands. The natural essentials oils in the garlic are hydrophobic & won’t stick to your knife or hands as you’re mincing. The garlic will slide off easily. Just a little moisture goes a long way.
Kenji I just got my daily email from GQ and you were the face / main topic of the email!! Excited to read their piece about you. Very interesting how you’ve reached the GQ stratosphere - a leading publication on fashion, trends, lifestyle, etc. I mention this b/c I know you joked about how you didn’t have a clue what GQ was. Congrats👏🏼
I would LOVE to see a video on cutting veggies. Please post something as I feel this would be extremely useful coming from my #1 watched RUclips food chef
This channel has changed the way my family eats. We rarely eat out anymore. Thank you my man! 2 requests.. 1) la zi ji please help and 2) what single player games you on?
This is crazy, i was scrolling through chicken recipes yesterday on Serious Eats and I selected this one towards the bottom of their list. Today, i come on youtube and see Kenji just posted a video cooking it. I guess im just prepping for dinner tonight.
Please make a knife skills video! I’ve learned how to cook almost entirely from The Food Lab and Serious Eats, and I’m certain I’m not the only one who would learn a ton from a knife skills video. Thank you for being such a great teacher!
Came across this today and made it tonight. Used bok choi instead of cabbage since that’s what was in the fridge. But it turned out quite well. And my wife said it reminded her of something her mom used to cook for her, so that’s another plus.
Hi, Kenji! Knife skills series request: something similar to Cara Mangini's book "The Vegetable Butcher: How to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini." Something similar to that book in video format would be invaluable to many, many people - including me!
You are the most creative content creator showing dairy-free recipes. I just learned about clarified butter from you and I will investigate whether that is an option that my elderly mother can tolerate.
The Tetris World Championships are still held in Portland, OR every year. They're a great sight to see. We're a rabid fan base. They were at the Retro Gaming Expo for several years before it fell to Covid.
Your point about the chicken skin bonding to the steel pan interests me because I frequently make a chicken and sweet potato soup that asks for you to start the seasoned chicken thighs in a cold Dutch oven and let it come up to heat. When it’s time to flip, the chicken doesn’t stick. Could that be attributed to the enamel coating, or the fact that the fat has had more time to render into the pan?
Kenji- this is such an awesome technique. You've shared at least 3 variations: this, a green Chile white been version, and an Italian version. Love to see a couple more variations of bases to throw into the rotation!
kanji out here lecturing about batch processing industrial engineering and ongoing preventative maintenance at the same time as he's cooking some dank food lol. man after my own heart.
Tetris is still very much alive and well! One of the most recent iterations is called Tetris Effect and it incorporates some really neat visualizations along with songs that were specially written and recorded in parts so that the mix of what you hear and see changes based on how you're playing. It's on all the things and is worth checking out some gameplay footage on youtube at the very least.
I'm pretty new to cooking but I for one would love love love to see a video on proper knife skills. I've picked a many little tips and tricks in cooking already from yourself and others but knife skills is still something I struggle to wrap my head around.
Kenji, what did you put in that homemade chicken stock? Bruleed onions? I've made many roasted chicken stocks in restaurants and at home and none have ever been that dark so I'm curious what made yours have such a deep color.
yes please to the knife skills video! obviously do it when you can, the way you described it suggests a lot of planning and ingredient acquiring but i would love to see it.
As a dentist, I had to smile when you said your daughter came home from the dentist. Hope she had a good appointment, and great video! Will give this a try
Thanks for showing off our 4 Quart Saute Pan! We love to see the easy release of well seared chicken in a stainless steel pan, then deglazing the flavorful bits after.
Thanks for another great video! This might sound strange, but I’d love to see a video on just *how* you clean your kitchen, products, maybe little tips and tricks you’ve picked up over the years. You seem to have things well systematized I thought it might be interesting. I’m always struggling to keep up with the mess.
Right? While guys like Kenji definitely do have some tricks that we aren't utilizing, it's probably mostly his time management skills that he would have learned in a restaurant that make his cleaning more efficient.
We made this last night and it was delicious! It reminded me of a dish that I was served at a gastropub in Heidelberg. Thanks for publishing these videos!
made it tonight - it was super delicious!! Though i think i should have used a little less bacon, mine was a tad bit oily, so had to use more vinegar than I wanted
Thank you! I made this tonight using lacinato kale (what I had in the fridge) instead of cabbage. Delicious! I really appreciate you showing techniques like this where you can make easy substitutions based on whatever you have on hand. Any more family meal favorites?
Kenji talking like he’s totally detached from video games (I know he said he plays single player games) when he dropped an entire Samus review on his cooking channel is so funny
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Yes, Kenji, please do that series about cutting vegetables!
It'd be great to have some explanation of knife choice as well, and what Kenji looks for when choosing or buying a knife.
@@will7873 Get a Victorinox Fibrox if you want something great, or a MAC MTH-80 if you want the best. Japanese artisan knives (like Kenji is using here) if you want something *special*, these aren't objectively better though.
This would be great. I am tired of destroying veggies when cutting them up for meals haha :)
@@GuyGamer1 Unless you are married to my wife. She messes up a chefs knife / year. Throws them in the dishwasher. Refuses to sharpen. Puts them in the drawer inbetween all other knives instead of the knife block. Would love one of those, but just to much of a waste.
@@Naraku1987 get you a inexpensive knife block with steel blade and steel handle that can be put in the dishwasher and no big deal getting beat up. ✌
As an avid home cook, I just love the little details you pick up watching and listening to Kenji. For instance it's silly, but I'd never thought to cut across the bacon pack while it was still wrapped based on how much you wanted. These little tricks make home-cooking so much easier versus watching these pre-prepared videos.
Agreed! I chef cut most my packages right down the middle, but for some reason I never thought to do that with bacon, and instead slowly peel each slice one by one and get my hands and the package all greasy... and I pretty much exclusively only use Bacon diced for stews and braises anyways too...
Agreed, I’ve tried keeping my work top tidy when I cook, it’s friggin hard👍🏾😂
I was thinking the same thing like damn that genius. Could do that with anything like cheese or butter too.
Posting in support of the knife skills video idea pitched in this one. I would use the hell out of such a resource.
i thought about this too! such great little details throughout his videos
You must be careful Tetris-ing chicken back into the pan … I once got it in too perfectly and it all disappeared.
Hi!
Hi
Hello
Hallo
Yo
Yo
Chef Kenji. I just want you to know that you have taught me most of what I know about cooking and lit the fire that will burn the rest of my life. I’ve made several of your meals and watched episodes numerous times to etch the knowledge into rote memory. Sometimes a person just needs the right teacher and you are that for me. From the bottom of my heart, thank you for sharing your knowledge and passion for cooking. -your humble apprentice.
I second this!! Have had the exact same experience, though I'm sure we've tried out different recipes. Kenji has genuinely improved my life
Rote. Great word!
Did anyone else get really excited when kenji started talking about a one hour video of him just chopping stuff? Like waiting for the next marvel movie level of excitement.
Right, I'm going to need to clear my schedule for that video.
nope@@MFDOOOOM
if kenji doesent have a cutting video chef jean pierre does and its excellent
Hi, Kenji! I genuinely believe that part of the charm of your videos is how there is essentially zero missing context from start to finish with the exception of cook times, so the jump cut at 16:14 felt slightly out of place. It may sound weird, but I would have loved watching you fumble around to fit all the chicken into the pan. Those little things really make your videos hit closer to home than anything else on RUclips.
Your dog next to the stove waiting for his taste is priceless. Mine would always sit by the stove when I would cook. I miss him so much.
I just bought The Food Lab and The Wok as my first actual real cookbooks after religiously following your recipes and cooking them for everyone I know, thanks for your work man, its really inspiring and brings me so much joy in life
“I’ll leave the thyme sprigs in, it’s a problem for future me”
Future Kenji: “I’ll leave those in, whoever’s eating can pick those out”
I don't mind it. I made Joshua Weissman's chicken soup recipe recently for my wife when she was sick. He called for the herbs to be wrapped in cheese cloth and simmered for 20 minutes. I just threw everything in. The wife loved it and I loved it.
@@Propane_Acccessories oh I would do the same thing. I just thought it was funny how he just ended up saying fuck it haha
I love the whole sprig in a dish, perfect little taste .
That's an amazing internal time clock you've got there. The clock on the oven was at 3:23 pre-timeskip at the 18:00 mark and was 4:02 after. Your estimate of about 40 minutes was so spot on.
Thanks Kenji. Just made this for dinner and it’s incredibly delicious. Adding sliced mushrooms before the oven along with 4 cloves of garlic crushed.
I love this man's videos. I always learn something about cooking.
Always.
I would absolutely love a knife skill series! I knew how to cut an onion "properly" before, but one of your videos really elevated how consistently I can get the pieces. Splitting the onion the other way and angling the blade towards the virtual center of a circle below the cutting board has helped me so much.
Which video had the blade angling towards the virtual center?
@@danwhaley_ pretty sure it was either in his qna or his other braised chicken video. Can’t remember exactly
@@danwhaley_ Black bean burgers, about 2 minutes in. ruclips.net/video/BMgLRD2v5w0/видео.html
I would love the knife series for two reasons. 1. The tips help even experienced home cooks. 2. I put your videos on as my on repeat calm watching or while doing chores or cooking. I hope that comes to fruition.
Just made this for my partner and we DEVOURED it. No bacon on hand plus I used Better Than Boullion instead of chicken stock, and it still tasted delicious. Another home run as always, sir.
Love a good one-pot/pan/dish meal to save on cleanup, and this looks like a banger! Thanks Kenji
9:01. Haha. That efficiency thing is right on, and you threw in the added bonus of going to get a new pan to hold your partially cooked chicken (which is the same as raw in terms of biohazard potential) instead of using your original pan. That's what people in restaurants do who have a stew!
I make dishes like this all the time, too. I bought an induction burner and do it outside so the smells dissipate. Delicious.
Did u research the induction hob? If yes, plus feel free to share info? Thanks!
The thing I like about this channel is that it’s full of good recipes and cooking technique, but it’s not so technical and organized (or full of exotic ingredients) that I can’t see myself doing the same thing.
Made this dish over the weekend and it was great. Our kids (4 of them under 10) were skeptical but they all loved it and a couple even went back for seconds. And the best part is this can all be done for under $10 and feed our family of 6.
Made this last night. It was super tasty 😋 I couldn't believe how perfectly crispy the skin was when it was done. I love how forgiving the recipe is and I plan to make it again soon and change things up to better fit my taste and texture. Thanks for all you teach. My husband and I watch all of your videos and you are now our main source for new recipes.
I made this for dinner tonight. I left out the bacon because my wife doesn't like it, but holy crap was this good. The chicken skin was so crispy, and the meat was tender. The cabbage and onions are a solid combo. 10/10
After watching this video yesterday, I knew I had to make it today. I made some mistakes, I used to much liquid, I forgot the potatoes and somehow I also let the chicken get too dark. But it was still absolutely delicious. I am looking forward to the leftovers tomorrow, probably just gonna shred the chicken into the broth and reheat it as a soup.
This one will definitely become part of my weeknight arsenal.
Am I the only one who appreciates Kenji's not huge or glamorous kitchens?
Kenji! Thank you so much for showing a DARK BROWN sear instead of scrapping the whole video. I appreciate seeing the mistakes or almost mistakes.
I made this today because I had some napa cabbage I needed to use, and oh my goodness, that was probably one of the best meals I've had in a long time! No one should be skipping the splash of vinegar at the end, it brings the dish together so well. Also, this is unrelated, but I decided to break down a chicken for the dish using your method instead of the way my dad usually did it, and it went by in so little time!
I used white wine instead of vinegar and it was so good
@@jackjackmillar That sounds like it tasted real good! I actually used white wine vinegar lol
@@jackjackmillar found adam ragusea's alt account
As someone who loves to cook but has never worked in a restaurant environment, I would love a knife-skills video, or even series. That is the one part of cooking that always slows me down, partially because I don't have to do a whole lot of it to practice, but also partially due to the filming techniques typically used in what videos there are. Just seeing the chopping from a near first-person perspective is often way more helpful than a wordy description of the technique.
Did anyone else notice the meta-humor involved when Kenji is talking about his early days in restaurants chopping things? He's talking about "cutting things, over and over" and instantly smash-cuts to him flipping the chicken. Very humorous. It's around 7:18 or so.
Another very useful video idea would be to show/explain how you have your kitchen set up. How/where you store your bowls/pans/utensils/etc. I've cooked in a "bachelor pad" with no order to the kitchen at all, and in a really nice, well stocked and organized kitchen, and it was night and day. Everything was executed better and easier, and I've been trying to optimize my cooking area ever since, never quite getting to a result that I'm happy with. Basically a "How to create a kitchen" video if you will.. The tools you need, why/where you should put them (assuming it matters), and so on.
This. I'm in the process of redoing the kitchen in a foreclosure I bought that I'm planning on moving into. I can find some articles on how to set up a kitchen but they are all around 100 years old or so (okay, maybe only 70ish, 1950 or so). The fundamentals are all still the same but there is a lot more electrical equipment now than then and other things that didn't exist back then.
This was delicious. Made it this evening for dinner, one of the nicest, most comforting cooking smells ever. A lovely dish for a winter's evening here in the UK. I only had crappy chicken stock cubes left in the pantry, so I gave the umami a boost with a half teaspoon of Vegemite, which also helped to darken it a little, and I decided to chuck in a couple cloves of garlic a couple minutes before I added the stock, for no reason other than because I love garlic. This was a lovely meal. Thank you!
Would love the idea of a knife skills video! When I get help in the kitchen the first question I get is "... How do I cut this?"
Would be able to refer them to that video. Would definitely learn some techniques myself, always happy to learn more!
Chef Lucas Sin and Kenji is suddenly a collaboration I didn't think I needed in my life...
A knife skills series would be great! I want to learn more knife skills, specifically with garlic on peeling and cutting it faster. I'm just really slow using a knife and I want to learn how to be fast and efficient.
Family Meal lol. Short-order cook doesn't have family. They are an army of one at a time. Show up a little early so you can prep things the way you want them. Bust it all out on your own. Do basic prep for the next cook coming in.
Eat alone in a corner of the kitchen.
It was nice cooking up stuff for the rest of the staff even though it might just be you and the bartender(s) and the bouncer. I know all about the scrounging in the walk-in. I learned to make a really good beef and vegetable soup. The bar I cooked at had this notion that it was going to try and move up-market a bit, so they ordered actual bone in ribeyes and most of them sat unsold because nobody at what was basically a sports bar was buying anything more fancy than a mushroom and swiss burger. So I made stock from the bones and seared off the steaks. Some carrots and celery that would normally be served to the trash can because nobody ate them with the wings. Make a grilled cheese sandwich to go along with it. Thems good eats.
Tonight I was looking for a recipe to use chicken leg quarters and this fit my ingredients and comfort level perfectly! I used quartered brussels sprouts in place of the cabbage and everything turned out well. Thanks for the great visuals and instruction- I feel encouraged to cook something similar again!
Looks delicious! And if you do end up making that knife skills series I would watch the hell out of it and appreciate it a ton lol.
You teach by including the reasons you do what you do. This recipe is one I will try, and lots of tricks to use along the way!
Yes to the knife skills series
So happy to see you presenting this dish, it's my favorite one out of all your work - we make it at least once a month!
You are a great teacher and I love your simple yet flavour packed recipes. It’s people like you who have been incredibly influential in this terrific culinary revolution of de-mystification! Cheers from Melbourne Australia 🇦🇺!
What a lovely, one pot, winter dinner!! Your family is lucky to be enjoying that tonight and I’ll bet the house smelled wonderful. Thanks so much Kenji, will give this a try!
Great video and yes, everyone still knows what Tetris is. They still put it on every new gaming console and still make new versions of it with new gameplay twists.
Looks great would love more one pot meal series as well !
I have made this exact recipe twice now. And it’s amazing both times. If you do it make sure the skin is crispy and bacon is also crispy, it makes such a difference.
I'd love a knife series! Also, a knife-sharpening one would be awesome!
My husband saw this video right after it was uploaded, we had everything so we made it for dinner. It was so good, thank you for the delicious meal.
I just made this, eating it as we speak ! I need to work on the portions for everything a bit but man is it good, I did it in my dutch oven. Thank you, Kenji !
I made this after watching the video. I was easy and delicious. Thank you for this.
Can't imagine have a chef for a father let alone da chef of cooking. Ive watched so many cooking videos and they are ight but half seem to reference Kenji at some point or i google how Kenji would cook it. I can't wait to try this recipe it looks soo good. Also that cutting of veggies was like cutting butter with a hot sharp knife. Kenji not only explains that you understand but you feel confident enough to try. I keep messing up with Salt, i never want to over salt things but lately my hand is either heavy or im more sensitive. What kind of salt was in that box he uses?
I do this often but my starch of choice is couscous. You just have to have the proper amount of liquid in it to hydrate the couscous, but i will throw in cauliflower or green beans and relevant spices like tumeric, etc. I was largely inspired by chef johns couscous recipe.
One of the greatest things about how you film your recipes, is that you show the complete preparation of all the ingredients.
I always have to laugh if a chef talks about how easy and quick a recipe is, while having dozens of ingredients fully chopped, peeled and measured out in front of him.
I'm loving these one-pot recipes!! Great timing too since I just got some cabbage :v Also a knife skills video would be lovely! I've been learning to cook and I hate mincing garlic because it always sticks to my knife and hands that I end up just using a garlic press haha.
Grate the garlic
Run your knife under water & shake it off until has just a faint trace of moisture on it. Do the same with your hands. The natural essentials oils in the garlic are hydrophobic & won’t stick to your knife or hands as you’re mincing. The garlic will slide off easily. Just a little moisture goes a long way.
This was so good on a cold night. We loved it. Many thanks!
Probably one of the most popular Kenji recipes i've done for the familia. 4 thumbs up 👍
please do a knife skill series! love watching the nuances of your cooking techniques & implementing them into my own
i love the idea of a knife skills video! I'm always so impressed by how quickly you chop up anything and everything
Kenji I just got my daily email from GQ and you were the face / main topic of the email!! Excited to read their piece about you. Very interesting how you’ve reached the GQ stratosphere - a leading publication on fashion, trends, lifestyle, etc. I mention this b/c I know you joked about how you didn’t have a clue what GQ was. Congrats👏🏼
I would LOVE to see a video on cutting veggies. Please post something as I feel this would be extremely useful coming from my #1 watched RUclips food chef
cant say enough how thankful i am for your videos. great teacher
This channel has changed the way my family eats. We rarely eat out anymore. Thank you my man! 2 requests.. 1) la zi ji please help and 2) what single player games you on?
The new idea for a knife skills video sounds INCREDIBLY helpful and interesting. Please make that happen!
Hey Kenji, just wanted to say I love your videos and that you inspire me to cook, thank you!
This is crazy, i was scrolling through chicken recipes yesterday on Serious Eats and I selected this one towards the bottom of their list. Today, i come on youtube and see Kenji just posted a video cooking it. I guess im just prepping for dinner tonight.
Please make a knife skills video! I’ve learned how to cook almost entirely from The Food Lab and Serious Eats, and I’m certain I’m not the only one who would learn a ton from a knife skills video. Thank you for being such a great teacher!
Came across this today and made it tonight. Used bok choi instead of cabbage since that’s what was in the fridge. But it turned out quite well. And my wife said it reminded her of something her mom used to cook for her, so that’s another plus.
I made this last night. I loved it. Thank you for sharing your recipes and knowledge on food science and stuff.
Hi, Kenji!
Knife skills series request:
something similar to Cara Mangini's book "The Vegetable Butcher: How to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini." Something similar to that book in video format would be invaluable to many, many people - including me!
This recipe is bloody great, one of the best things I've cooked, and pretty cheap too.
You are the most creative content creator showing dairy-free recipes. I just learned about clarified butter from you and I will investigate whether that is an option that my elderly mother can tolerate.
The Tetris World Championships are still held in Portland, OR every year. They're a great sight to see. We're a rabid fan base. They were at the Retro Gaming Expo for several years before it fell to Covid.
Your point about the chicken skin bonding to the steel pan interests me because I frequently make a chicken and sweet potato soup that asks for you to start the seasoned chicken thighs in a cold Dutch oven and let it come up to heat. When it’s time to flip, the chicken doesn’t stick. Could that be attributed to the enamel coating, or the fact that the fat has had more time to render into the pan?
It’s the enamel.
Would love to see a video of your post cook cleanup process!
Here comes my next dinner. Looks delicious and easy!
Kenji- this is such an awesome technique. You've shared at least 3 variations: this, a green Chile white been version, and an Italian version. Love to see a couple more variations of bases to throw into the rotation!
Really miss your late night vids, no one else quite does it like you Kenji! Hope all is well with you & your loved ones.
kanji out here lecturing about batch processing industrial engineering and ongoing preventative maintenance at the same time as he's cooking some dank food lol.
man after my own heart.
Shabu is my spirit animal. The way he scampered when he was called for food.
Tetris is still very much alive and well! One of the most recent iterations is called Tetris Effect and it incorporates some really neat visualizations along with songs that were specially written and recorded in parts so that the mix of what you hear and see changes based on how you're playing. It's on all the things and is worth checking out some gameplay footage on youtube at the very least.
I'm pretty new to cooking but I for one would love love love to see a video on proper knife skills. I've picked a many little tips and tricks in cooking already from yourself and others but knife skills is still something I struggle to wrap my head around.
Kenji, what did you put in that homemade chicken stock? Bruleed onions? I've made many roasted chicken stocks in restaurants and at home and none have ever been that dark so I'm curious what made yours have such a deep color.
yes please to the knife skills video! obviously do it when you can, the way you described it suggests a lot of planning and ingredient acquiring but i would love to see it.
It's comforting to see that even Kenji can't pan fry skin-on chicken without painting his stovetop with oil splatter.
It's in the oven now! I used a cup of sake in the broth. Omitted the potato as l am planning to serve it with brown rice.
So comforting to see that everybody has that old beaten-up baking sheet!
I just made this and I really enjoyed it. Easy to do and super tasty. I added a pinch of cayenne, a la Chef John. Will definitely make again.
Hey Kenji is there a reason you didn't brown the bacon first and then sear the chicken in the bacon fat ? Curious as to the order of operations...
As a dentist, I had to smile when you said your daughter came home from the dentist. Hope she had a good appointment, and great video! Will give this a try
Oh my I thought he said Walk. Oops
Thank you for keeping us in new recipes to make! That knife skills video sounds amazing too!
I would absolutely LOVE that knife skills video. Thanks for all that you do Kenji!
Thanks for showing off our 4 Quart Saute Pan! We love to see the easy release of well seared chicken in a stainless steel pan, then deglazing the flavorful bits after.
Thanks for another great video! This might sound strange, but I’d love to see a video on just *how* you clean your kitchen, products, maybe little tips and tricks you’ve picked up over the years. You seem to have things well systematized I thought it might be interesting. I’m always struggling to keep up with the mess.
Right? While guys like Kenji definitely do have some tricks that we aren't utilizing, it's probably mostly his time management skills that he would have learned in a restaurant that make his cleaning more efficient.
Random idea, wouldn't a tea infuser help with the fishing of thyme and rosemary sprigs?
We made this last night and it was delicious! It reminded me of a dish that I was served at a gastropub in Heidelberg. Thanks for publishing these videos!
Excellent Kenji, excellent...! Thank you from Canada...!
made it tonight - it was super delicious!! Though i think i should have used a little less bacon, mine was a tad bit oily, so had to use more vinegar than I wanted
Never clicked on a notification so fast
Thank you! I made this tonight using lacinato kale (what I had in the fridge) instead of cabbage. Delicious! I really appreciate you showing techniques like this where you can make easy substitutions based on whatever you have on hand. Any more family meal favorites?
Kenji talking like he’s totally detached from video games (I know he said he plays single player games) when he dropped an entire Samus review on his cooking channel is so funny
19:46 Kenji is the manliest human being alive eating a fully cooked hot potato straight from the pan
i love this guy!!