No-Cook Chilled Corn and Basil Soup | Kenji's Cooking Show
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- Опубликовано: 7 сен 2021
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Find my books and stuff here: www.kenjilopezalt.com/
Here's Melissa Clark's Chilled Corn and Basil Soup Recipe (paywall): cooking.nytimes.com/recipes/1... 
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The blowing on the cold soup in the end had me cracking up
Me too :D
It's funny, I wonder if people do this because we're conditioned to when eating soup, or it's more due to a big temperature difference. I have found my self unconsciously doing this with ice cream as well haha.
He was trying to warm it up a bit . . .
My mind didn't even notice anything was off.
Need a Kenji's guide to using kitchen towels in the home kitchen. How to use them dynamically to clean things, pick up things, wrap around things (when whisking), cover things.... Seems like a very important kitchen tool to me.
Get a job in a kitchen at a restaurant. Spoons and towels are your best friends.
Sounds like a boring idea ngl
Have lots and wash em often and don’t be afraid to bin em. Restaurant supply stores are a good place to find big packs.
@@mikewelch5651 sounds like a lot of investment for a home cook looking to learn how to use towels more effectively!
I'm interested in the logistics of cleaning them. Does he have a bin of clean and a bin of dirty and do a special load once a week or what?
He blew on the cold soup. Such a relatable guy!
Can I just say I love when you haven't got much out during one of these recipes and are taking things out of drawers and the fridge. It's quite niche but seeing the actual real process is very engaging and adds a lot of interest. One of my pet peeves is when recipe videos have everything prepped in those glass dish things, and it feels very unnatural.
Great video as always!
I especially hate when it doesn't even make sense to use those little glass prep bowls, like if they're adding a tablespoon of maple syrup and half of it ends up staying behind in the bowl 🙄
So true. I feel this helps make Kenji’s recipes so approachable, you can imagine yourself making them in your own kitchen in real time
When Kenji almost composts the deli container lol
Idk why I heard "Three years worth of corn" instead of "Three Ears" LOL me just imagining Kenji growing corn in his backyard for 3 years to make this recipe
Same here!
Did he blow on the cold soup out of habit when eating warm soups lol
"This gazpacho soup just burned my lips!"
I have seen a "Thai" version of this floating around. Using coconut milk, Thai basil, bird's eye chili etc. Packed a punch.
I was thinking how I might do this without the yoghurt/milk, coconut milk sounds like a great idea
Update: it worked great using Thai basil and coconut milk!
Brill thank you for sharing, I think I may add a few grilled shrimp or something!
Nice, I really like the freshness & simplicity of that.
I have a thing shaped like a chinois but it has bigger holes, somewhere between a colander and your chinois. There's a wooden thing that you roll around and around the inside to push things through. It was always used to crush cooked fruit to make jam or preserves, or tomatoes to make something I can't remember, or apples cooked in their skins and pushing them through there took off the skins and the seeds and made the apples ready for applesauce or apple butter. This was my mother's and she handed it down to me. I don't know if those things are still made.
As he was suggesting crunchy vegetables for a garnish, my first thought was: why not corn?
That's the spirit!
Perfect timing Kenji! I've been trying to think of creative recipes that don't use a stove or oven bc mine is broken at the moment. This looks delicious can't wait to try it
Looks lovely. Very timely. I have a sh!t-ton of basil I was looking for different things to use with. Thank you!
Always learning small cooking tricks here and there with Kenji 🙏🏽🙏🏽🙏🏽
That's exactly why i watch every single video, even if it's something im not at all interested in making
Always, the man is a human Google.
@@henrikultanen5743 💯💯💯agree
@@Woozlewuzzleable 💯💯💯agree
Kenji, I would love for you to do a video showing what you keep in your pantry. I find it's hard to keep fresh ingredients, and maybe if we can see what you have on hand any given time it might be good info.
Wonderful recipe. I think some halved cherry tomatoes would be lovely in this as well. Perhaps with some chiffonaded basil as garnish.
Kenji is the the only person I follow on youtube where I like before I watch
My neighbor just gave me 3 ears of corn and basil they've been growing, and I just got a chinois that my restaurant was about to throw out because it had a broken handle. This video is exactly what I needed!
I stick a knife between the rows and pry the kernels off the cob. I find I get less pericarp with the kernels and less wasted corn milk that way. It's how my mother taught me.
Seems like it would be a lot less efficient, no?
@@ujaku_ how do you mean?
@@GirishManjunathMusic I'd say slow. We always cut shallowly so as not to include that touch part, then scrape out the insides with the side of the knife. If you don't want corn mush, then you have to do it another way.
@@wandasetzer1469 i very rarely want corn mush.
Yessss a vegetarian friendly recipe! Thank you again Kenji for the impeccable content!
Looks so delicious! 😍
Dude I'm really high and watching you cleaning with the blender on was fantastic
I can't be the only one who gets Goldeneye 007 (N64) vibes when Kenji intros his videos and slides the camera into first-person.
A corn and basil smoothie. As soon as you said that I realized that’s basically what it is. But really, I don’t know the difference between sauces, gravies, soups and smoothies. But great video and terrific recipe. I’m going to soak jicama in water with a couple drops of food coloring to use as a garnish.
I guess the differences are mostly in how they're used - sauces typically accompany other foods, soups are typically savoury and served only with a garnish, smoothies are typically sweeter and served cold
Thanks for this video.
Kenji you are a master
I love seeing the dogs coming in and licking up the little soup splashes at 6:20
당신은 정말 요리를 쉽고 간단하게 만드네요 게다가 아주 맛있어보여요 You cook really easily and simply. And it looks very delicious.👏👏👏
This is a great technique for a cold tomato soup too
I am going to try this and garnish it with Chinese chili crisp.
I see that fremont beer! You get to enjoy so many FRESH great beers in Seattle. Cheers!
Give me a Freemont Lush any day!
Good soup 👌
I believe Alton also used a plastic bowl for the corn along with a larger metal bowl - and that looks seriously amazing
Good soup 👌🏼
I just made this! It was so good that my sons actually wanted to eat all the corn solids after I was done straining.
Raw jalapeno as a garnish could be tasty. I might have to make this. Get me some last minute seasonal corn...!
at first i thought that deli container was a giant block of ice. "wow that really is chilled!"
I love these videos but given that fall is basically here can we get some fall recipes? Squash, Cranberries, etc?
love the outro
When I like food from a restaurant, I go back and buy it again. When Kenji likes food from a restaurant, he makes it himself.
I smoked one ear of corn because I was already smoking a brisket corn beef. Have to admit this takes it up a couple of notches. All corn was cut cold into the bowl.
Are shinwas more difficult to clean than other strainers? Seems like it'd be a pain to clean! (or am I missing some easy technique)
Love from India sir jee
Can you use cheese cloth in a regular mesh strainer as a chinois substitute?
Jicama, great (better “grated”) idea!
oh man that chinois took me back to lobster bisque days. luckily i only got splashed by the vita mix once, prestrain 💪🏽
Alton Brown was the first to do the inverted plastic bowl in the bottom of a bowl thing. He actually doesn't like the bundt pan because of the potential knife damage.
Lol you blew on the soup when tasting at the end, force of habit I guess
‘TIS better to blow on cold soup than forget to blow on hot soup
@@richardparadox163 this
Thank you for preserving your knife (and saving hundreds of others, I’m sure)!
8th? Love soup! and corn. Will try this.
Could you do a video on your composting setup?
That rustic gazpacho in the background looks good!
It’s a panzanella salad from his previous video, it definitely looks fantastic
@@craigcissel5042 that was the joke haha. In his video he says blending it the next day makes gazpacho 😁
Yes. I have forced thousands of gallons through a chinois. And this soup sounds amazing. Will make in future.
Whats the best way to clean the chenzwa after use
How do you keep the lime from splitting the milk?
Kenji! I've seen you're into the local beer here, if you haven't come across them already try some Fresh/Wet Hop beers! The season just started and you should start seeing them all over, and we're one of only a few states fortunate enough to have access to these amazing beers!
Where can I find a good one?
@@JKenjiLopezAlt I got most of mine last year from A1 Hop Shop, they have an incredible variety and is frequently changing. Another great shop that has some rare beer is Bottleworks (buy online only I believe). I'm sure Chuck's may have some but I haven't been there often.
8:12 Classic blowing on something cold that your brain think might be hot. We've all been there
I've just come back here after watching the spinach soup video where he talks about the name of the fine mesh conical strainer. I cannot see any comments of anyone being offended by the term he used here?
Anyone know what I could sub the yoghurt for if dairy free?
How well would this freeze?
I didn’t feel like you were cooking, like I do at home, until there was a random splash out of the chinois.
Very interesting. Raw corn...I'm curious how that tastes!
Quite good. More flavorful than cooked, but you really, really need it to be fresh so it still has its sweetness.
Running a cambro through a chinois. Every week. Arguments about if a large or a little ladle was faster.
When you said crunchy garnish, I immediately thought "Pork Rind".
Shabu trying to bite your finger at the end hahahaha
Why does that bowl of green milk look so delicious?
Could i sub the basil for spinach?
i was waiting for this video
Hi Kenji, as Fall sets in I'm wondering if you could heat this up low and slow on the stove and eat it warm, would that still taste good?
Not all that informed an opinion, but my guess would be that it could break because of the olive oil that's been emulsified into the mixture by the blender. But I bet there's some way to have it warm, i just have no idea what that would be.
Yes. Hit it with a hand blender as it heats so it doesn’t break.
@@JKenjiLopezAlt Good to know, thank you for the tip!
I assume you're doing composting when you throw organic stuff in that little bin, I don't really know how it works. Is it possible if you can make a video on how you do it? Or replying here works just as well!
Hi Kenji. You mentioned in a previous video that you have a raw corn allergy (my friend does too), does blending it help “cookout” whatever part of raw corn that affects you? Thanks!!
It’s a little better but I still get a reaction if I eat too much. Same happens with raw avocados vs. guacamole.
@@JKenjiLopezAlt it potentially is the acidity. I have many allergies to raw vegetables but if I put lemon/lime/vinegar it really helps. And I’ve never had a problem with any fully pickled vegetables.
@@JKenjiLopezAlt Hey Kenji, this might be what I have! It's called Oral allergy Syndrome if you didn't already know! I get a mild allergic reaction to a lot of raw fruits and vegetables due to an enzyme in them and I understand it's quite common.
@@Tychades i have this too!!!
Mr. Kenji, this hairstyle suits you
I had to break up with a girl back in college because she had too many hot takes, one of which was “I don’t like soup, it makes me angry”. Sorry honey, but a good soup is irresistible
Cringe
I don't think soup was the problem there.
That sounds like an AI-generated sentence.
It's kinda scary that I know where stuff is in his kitchen as if it's my own.
That kitchen belongs to all of us.
Kenji is an OG and tells you there is a paywall on the link so you can decide if you want to make the click.
People who I can recognize by the sound they make when they eat: 1) My wife, 2) Kenji Lopez-Alt.
I had no idea those strainers were called shinwas. I worked at a KFC for a few years in high school and used them everyday when making gravy.
They are spelled chinois. It's a french word I assume
@@PrinceKaladin Yeah I wasn't sure on spelling. The captions say Chinwa but when I googled it nothng came up, so I googled Shinwa and got pictures of it so idk.
@@TJGibson0 Its is the French word for Chinese. Because the conical shape reminded them of Asian conical hats (en.wikipedia.org/wiki/Asian_conical_hat) A perforated (as opposed to the mesh version) aluminum or steel conical strainer is sometimes referred to as a China Cap in English, though conical strainer is more common now, as the racist implication are more immediately discomforting, when using an expression in plain English that is based on a stereotype. Chinois, being a word of foreign origin, allows us to ignore any possible racist or stereotypical origins of the term.
Is it soup because it’s in a bowl? And if I were to put it in a cup may I call it a corn basil smoothie?😬
3:55 highlight of the video.
Have you tried cutting corn off the cob while it's laying flat on your cutting board? I find it to be much safer and cleaner overall than standing up.
Ma man why do you call it ears? Is using it common around your area? I thought its called a cob or is there a difference between them?
You live in Cap Hill too??
Can you use frozen corn kernels Kenji?
Yes
I dont know if americans know that the term « chinois » for this type of mesh sieve litteraly translates to « chinese person » in french… so the french cooks who were using it thought it ressembled that sterotypical triangular cone shaped chinese straw hat
Some of us do. We used two call perforated conical stainers China Caps, while the fancier and more expensive mesh conical strainers were known by the fancier sounding French term. Now many, but not all people refer to China Caps simply as conical stainers, while a mesh one is still called a chinois, as the racism of using a term based in stereotypes in plain English is more uncomfortable than using what theoretically is an equally offensive French term. One just feels a bit more icky than the other.
loving the thousand calorie soup as always!
I was sure he was going to pour some of that beer in soup for second
Did you blow on cold soup to cool it off💀 fire of habit
Hey Kenji, didn’t you say you were allergy to raw corn in your corn salad video?
I did and I am. Sometimes wjth oral allergies they aren’t as severe when the ingredient is blended with something acidic so I figured I’d be fine but I actually ended up getting a reaction anyway.
8:10 yup from habbit he blew on the soup to make sure it wasnt too chilled lol
3:40 roommate vacuuming so i put on my headphones so i can hear kenji's beautiful voice and then-
When he was using the chinois and said "very ... very smooth", I had a visceral reaction. 🥰
If you put pistachio nuts and Goji berries in there, with the LUTIN in the corn and the other nutrients, you basically have preventative maintenance or you prevent premature macular degeneration, you have basically made an eye loving soup there. Yes, chefs must learn about the food they are preparing. There are many eye nutrients already in the soup, with the addition of what i said in this post, its complete. protect your eyes. Eat this soup.
8:12 muscle memory taking over
Is the ice in there for both temperature and dilution? Or could I use a light vegetable stock to thin it a bit then chill to temp in the fridge?
In addition to temperature and dilution, the ice also protects the fresh basil from turning dark. You can always freeze you vegetable stock in an ice cube tray beforehand; or even better use the stripped corn cobs to make a corn stock that can be used in this application instead.
Edit: addition
Yes you can do that for sure. Ice is just for quick chilling.
@@xyz7981 thanks, excellent answer and suggestion and perhaps explains why some other similar soups didn’t achieve the colour I was after? The corn stock is another great idea. I usually run the back of my knife along the “empty” cob to extract as much corn milk as I can but the corn stock, time allowing, is likely better.
@@JKenjiLopezAlt thanks, good to know. I will likely take XYZ’s advice and use the stock I sometimes have frozen in cubes. Now to convince my partner that cold soups are delicious.
This is blended cereal if corn is a grass
Have to ask, I love corn but it goes right through me quite violently. Do you have any idea if by removing that pericarp it would actually make the corn easier to digest and end up being less violent on my insides?
I'm no medical expert, but maybe you have a corn allergy?
@@zeroone871 nah might be some kind of intolerance but definitely not an allergy
Burger time.
what about the starch taste from the corn?
Yeah thats what i thought aswell; because its raw.
Very fresh local Summer sweetcorn has almost no starch if eaten promptly after it picked; the sugar converts to starch as it sits. I have eaten raw corn off the cob many times when it was freshly picked.
@@xyz7981 thanks a lot for the clarification.
@@xyz7981 thank you for letting me know! i had no idea :)
@@xyz7981 My understanding is that most commercially grown fresh sweetcorn in the US has been bred to retain its sweetness significantly longer after it has been picked than was the case not that many years ago. Or possibly genetically modified.
Jesus fuck! Headphone user here, this recipe is brutal!
what kind of basil though? I can't tell.
Sweet Italian.
Not to toot my own horn, but I have a chinoise that's over 60 yrs old it has a wooden pestle that has a bit of a knob on the bottom. If it ain't broke, don't fix it 😃