To this day I remember the joy of discovering that crispy skin chicken video where she basically dissected a chicken and yelled at us about it and in the end I fell in love.
Loved Mandy since the first time I saw her make a flattened crispy whole chicken. She was kinda mean and direct, but called everyone "friends" . I said, "Oooh, I like this woman".
That brown butter tip is life changing! I love how much she enjoys the food when eating it and that she cleaned the plate with bread cus THAT’S HOW ITS DONE
This woman is magic and she and her amazing cookbook have had a massive effect on how I cook. Absolutely love her take-no-prisoners attitude, so glad to see her back on the channel.
Wow, Mandy is back! I binged a bunch of videos on her channel and Food52. Glad to see we're getting a new series with Mandy now that the channel has grown so much since we last saw her. That shrimp looked awesome and Mandy is hilarious. Suck the life out of it!
I love her!!! She eats just like me fr! Its always refreshing to see cooking from POC bc they are so real to me as a Liberian American woman. Will definitely be trying this dish and watching more from Mandy Lee :)
The queen is back!! 💖 I have Mandy’s cookbook and I adore it. I love this super-granular tack she takes into all of her recipes. It inspires me to try new things and improve my own cooking in really little, easy ways!
I make everything brown butter, and an easier trick is that i melt and brown my butter then at the end i add some milk powder ands way faster that way! Never failed me! Now i will try this on something savoury !this looks amazing
Crawfish would work here, I think, and sucking the bejeezus out of the head is a must! Your shrimp are humongous, Mandy! The shrimp here in Florida aren’t nearly as big as yours, but the brown butter is the equalizer. I love the idea to add milk to the melted butter, it’s genius!!! 🎉❤😊
Every RUclips chef spills their sauce at the camera at least once. Don't be ashamed. Your sauce was the best that spilled. And your extra milk idea is genius.
@@GoldenDumpling i’ve been browning butter in a little stainless steel pan all my life and never had a problem with solids sticking to the bottom. You just have to whisk all the way through the process, lower your heat when the butter is sizzling, and halt the browning at the desired level of doneness in some way. I like to just transfer my pan to my kitchen sink with cold water in it, and whisk some 30 seconds more while the bottom of the pan gives out most of the heat to the sink water
The milk solids are mostly protein and will sink to the bottom; that’s why Mandy whisks continuously. A nonstick pan means the milk solids are less likely to stick to bottom of the pan.
To this day I remember the joy of discovering that crispy skin chicken video where she basically dissected a chicken and yelled at us about it and in the end I fell in love.
Before the video even started I thought, “Is this my crispy chicken girl?!”
so iconic, i remember having chicken in my fridge and immediately after watching that video going and frying it SUPER CRISPY!!1 lol
That day was today for me. Can confirm, am in love.
Mandy Lee and Lucas Sin are my absolute favorite cooks. Their passion really shows, and thank you for sharing your knowledge.
The added milk trick to push the production of solids blew my mind. I’ve made brown butter all my life and I didn’t know that!! Thank you!
Loved Mandy since the first time I saw her make a flattened crispy whole chicken. She was kinda mean and direct, but called everyone "friends" . I said, "Oooh, I like this woman".
I adore Mandy. She is so down to earth and no bs!
That brown butter tip is life changing! I love how much she enjoys the food when eating it and that she cleaned the plate with bread cus THAT’S HOW ITS DONE
This woman is magic and she and her amazing cookbook have had a massive effect on how I cook. Absolutely love her take-no-prisoners attitude, so glad to see her back on the channel.
Wow, Mandy is back! I binged a bunch of videos on her channel and Food52. Glad to see we're getting a new series with Mandy now that the channel has grown so much since we last saw her. That shrimp looked awesome and Mandy is hilarious. Suck the life out of it!
what’s the name of her personal channel? tia.
@@luci4087 Type in “Mandy Lee lady and pups” to find her RUclips channel, blog, etc.
I love her!!! She eats just like me fr! Its always refreshing to see cooking from POC bc they are so real to me as a Liberian American woman. Will definitely be trying this dish and watching more from Mandy Lee :)
The sound of shrimp being cracked open and a beautiful hunk of bread being torn apart… this meal seems super satisfying to eat!
I love how she gets everything out of the bowl etc.
Mandy Lee is goated. always clicking on a video when she's around
Omg I’m loving Mandy!!! Great video!
This was a great one.
The queen is back!! 💖 I have Mandy’s cookbook and I adore it. I love this super-granular tack she takes into all of her recipes. It inspires me to try new things and improve my own cooking in really little, easy ways!
I've done something similar but quicker by adding some whole milk powder to butter and then browning.
I make everything brown butter, and an easier trick is that i melt and brown my butter then at the end i add some milk powder ands way faster that way! Never failed me! Now i will try this on something savoury !this looks amazing
I love her videos, happy to see Mandy back!
OMG, the best internet Auntie for cooking Chinese style cuisine.
Mandy’s back!
I do something similar, but I add powdered milk
You could add powdered milk to the butter and get more browned milk solids.
You had me drooling!
I MISSED Mandy and just googled her brown butter which I think I read in her awesome book! IS SHE BACK?? I HOPE SO, She's the BOMB!!
am highly impressed and inspired by your commitment to proper cooking and eating! 😅
If making ghee there will be plenty of browned milk solids! Maybe I should save them??? Great recipe and charming presentation to new viewer! Thanks!
That’s a great idea!! It’s a shame to waste all that wonderful flavor 🥰
Thank you looks great . I never knew how to make brown butter thank you for treating me to this recipe we love shrimp
Adding milk to butter to get extra-awesome browned butter flavor is mind-blowing. I'm gonna use this next time I make cookies with brown butter.
Crawfish would work here, I think, and sucking the bejeezus out of the head is a must! Your shrimp are humongous, Mandy! The shrimp here in Florida aren’t nearly as big as yours, but the brown butter is the equalizer. I love the idea to add milk to the melted butter, it’s genius!!! 🎉❤😊
Wow Mandy went hard with this one! 🤘
Big fan of Mandy. Like to see a Taiwanese Vancouverite going amazing things!
Christ that looks good. Simple but well cooked shrimp are my absolute favourite food.
Where I’m from this dish is called “Guadalajara”, just throw in a couple garlic 15 seconds before it’s done
Every RUclips chef spills their sauce at the camera at least once. Don't be ashamed. Your sauce was the best that spilled. And your extra milk idea is genius.
This is amazing. I never knew you could add milk back, but it's so obvious.
We usually separate the milk solids from ghee and have them with sugar. Now, I can put them to a better use 😊
All I could concentrate on was the sound of that metal wisk on the bottom of the non-stick pan!
Using non-stick is key for reasons Mandy explained, but I'd def use a silicon rubber coated whisk.
@@GoldenDumpling i’ve been browning butter in a little stainless steel pan all my life and never had a problem with solids sticking to the bottom. You just have to whisk all the way through the process, lower your heat when the butter is sizzling, and halt the browning at the desired level of doneness in some way. I like to just transfer my pan to my kitchen sink with cold water in it, and whisk some 30 seconds more while the bottom of the pan gives out most of the heat to the sink water
Yummy 😋😋 !!!
yummy
First, I love Mandy. Second, why is she using metal on non-stick? Am I seeing it wrong? What’s going on?
I have never used a non stick pan. How does it stick if it’s melted?
The milk solids are mostly protein and will sink to the bottom; that’s why Mandy whisks continuously. A nonstick pan means the milk solids are less likely to stick to bottom of the pan.
Hi Mandy, this is strangers 😊
I always feel like Mandy is a bit irritated or disappointed with me
..
It’s fantastic, she’s one of my fave chefs on RUclips
She just knows you could be doing better 😂💕
I always want to "yes ma'am" her. And do my best for her.
She sounds like she pissed all the time
Leaves, with my non-shrimp head person pride in-tact - 🦈🤣🤣
couldn't you just keep milk powder on hand? It's cheap and you don't have to have milk in liquid form.
🥳
YOU'RE GONNA SUCK THE LIFE OUT OF THIS ❤
Why the glove? Is a domestic kitchen not molten lava . . . ?
That butter temperature at the end was probably going for 150 celsius (300 fahrenheit), enough to burn you badly if it splatters on your hand
Some people have sensory sensitivity and the high heat close to her body may be unpleasant for her. Everyone is different, broaden your perspective!!
this looks ridiculous, i want to cover every food i eat with that brown butter now
Stop telling me to go away. Head-on shrimp aren't readily available in many parts of the country.
I appreciate the brown butter tips; but I really didn’t like your “if you don’t like shrimp heads, go away” comment. Surely you can do better!!
I've never seen someone get triggered by lighthearted comments about shrimp before