Thank you all for a fun & rewarding 2022. There is already a lot of cool stuff in the works for 2023 ✊ Here are some of the links I mentioned during this video: 🌶Newsletter Sign up - www.ethanchlebowski.com/newsletter 🌳Community Interest Form - forms.gle/19FnsYAe7igdnqtE7
Hey can please try to look into lesser known cuisines from smaller countries? Also maybe more local dishes of known cuisines? It would be super unique!!!
Glad to have you with us in the new year! Thanks for the fun and informative videos. My favorite stuff this year has easily been the deep dive and food science stuff. Like testing to see if San Marzano's are really worth the price, or they types of flour and which is best. They are fascinating and I really enjoy them. Here's to a great year my dude! Thanks for what ya do!
Please use standard units of measurement. Only like 3 countries in the entire world use "fahrenheit", "inches" and those kinds of arcane obsolete units of measurement. The other 98.5% of countries use standard units of measurement.
I'd like to see a series on often-hated foods and why they're hated: Brussels Sprouts, Cilantro, Liver, etc. Between culture & biochemistry, there's a lot to talk about. You could even share preparations that overcome common objections to those foods.
Great idea! The change of opinion on brussel sprouts is particularly wild. I know I absolutely HATED them, but also as a child of the '80s and '90s, I think they were almost exclusively boiled at that time.
i think there was a particular thing with brussel sprouts where genetic modifications to the plant from the 80s to the 2000s improved their flavor??? but i agree that'd be a fun video series, especially with things like anchovies!
I’d love to see a weekly grocery shopping deep dive. What you buy, how you break it down into your daily meals and then the cost per meal/total cost per week.
The deep dive on canned tomatoes was probably my favourite video from last year. Other deep dives that would be cool to see done or expanded on are: Rice brands / types Marinades (when to use them, and variations) Turkey/Chicken Stuffing (best cooked inside the bird, on a stove top, etc) Steak cooking methods (grill vs pan fry vs sous vide) I'd also love to see more done with spices, especially ones that are less common.
Correct - the tomato video was unbelievably enlightening. The deep-dive videos are absolute top-tier content. A deep dives I'd love... Asian cooking sauces/liquids - history, what's what....man like what is the difference between light and dark and chinese and japanese soy sauces???
I agree. I really wanted to know if the premium I was paying was worth it but instead found out I’d been duped by the “San Merican” ones. I see that can in so many cooking shows so I thought it was ok. Plus, their brand name on all the grocery store apps near me (and on Amazon) is “San Marzano”. I don’t know how they are able to brand themselves like that but when I saw the video I went straight to my pantry and saw the small print. They got turned into salsa and I restocked with the good stuff. Thank you😂
Hey Ethan! Would love a deep dive about butters! European, cultured, farm fresh, etc. There’s a lot more options now than there ever was. Some other deep dive ideas: Rice Different vinegars and how to use them Olive oils/all cooking oils for that matter
if you do the butter - there is a huge nutritional / health difference from store brand butters and fully grass fed cows AND even A2 A2 protein in the milk !!!!
3:57 I absolutely love the video from the tomatoes and the flower because it helped me to make good strong decisions when I have to use cans and when I am doing my baking so I'm with you those were the most informant and useful to people who already do copy cat recipes
As someone who struggles to keep weight off, I would love to have more healthy meal recipes! I really enjoy making extremely satisfying meals that are actually good for me
first step is forgiving yourself and loving yourself despite past mistakes as long as food is your emotional support system, keeping weight off is impossible.
I personally get the most value out of your quick weeknight meal videos. Especially when you break down the macros. A series of videos of high protein, quick, healthy, and tasty videos would be great! I know you have done these videos before but every time you do it I just keep wanting more!!
Second this. There seems to be two worlds- "normal" recipes that have zero dietary concerns and will use 5 cups of oil if it makes it taste better, and "bodybuilder" or "fitness" meal prep like chicken, broccoli, brown rice, tilapia etc. There's a serious lack of resources for a good middle ground- health conscious recipes with smart substitutions. You have such a great wealth of taste and food science knowledge that I'd be very interested in seeing how to make high protein /lower calorie versions of meals for fat loss.
The chimichurri and pickled onion videos changed mine and my partner's condiment game so much! If you find another condiment/side that you're passionate about in 2023, be sure to share it with the rest of us :)
Your deepdives are definitely the most interesting, but I get the most value out of the quick weeknight meals videos. Also, would love to see more mexican recipes from you!
Hey Ethan, your deep dive videos are some of the best food content on RUclips. Would love to see a deep dive on different sources of MSG (anchovies, worc., straight-up MSG etc.) and why MSG is so effective in food. Also, for travel this year, I recommend Poland. Seriously underrated food and also your surname is of course Polish. I also live in Poland and would be awesome to meet. Thanks for your videos and I look forward to watching more this year
I worked for a time at a job that was in polish town. The meals from the deli were spectacular ! Giant pork meatballs with gravy and mashed potatoes, and pickled beets ! Chicken hearts in potpie gravy, borscht, marinated cucumber slices, 5 gallon buckets of pickled herring (whole fish). Beef, Chicken, pork, fish on Friday and the girls serving were stunning. 50 year old woman I talked to there looking like a model. No lie.
I like the product comparisons. I'd personally like to see fresh herbs vs dried, when to properly use each, and does it matter if I don't have fresh when the recipe specifically calls for it. Great videos overall, I'm learning a lot I didn't know mattered, keep it up 😁
Buy your herbs from places with a high turnover, so they're as fresh as possible, as flavour in dried or fresh herbs (or spices) dissipates the longer they hang around. Buy little and often for the same reason. Store dried herbs in a cool, dry place. Sunlight and air destroy the essential oils that provide flavour. For dishes that are uncooked, like salads, dried herbs won't work very well. Heat and liquid, and fats all extract flavour from herbs the best but, I would add dried herbs towards the end of the cooking process. When can you sub dried for fresh? When it won't impact the texture or flavor of the finished dish. For instance an omelette aux fine herbs, needs fresh herbs, because the dried herbs don't have the time to rehydrate properly in the egg.
My favorites are the inexpensive to expensive comparisons .Don't get me wrong , all your content is well thought out and well executed. And these "faster than deliveries " are becoming a strong 2nd place of your content. But as I've mentioned, your entire approach to any content you release, is commendable and welcomed 🙏 great job brother 👏 👍
My favorite videos have been the ingredient comparison- like the San marzano video and the why (blank/takeout) is better than homemade and you do a deep dive into what makes it taste better. The Why deli sandwiches taste better than homemade video changed my whole sandwich perspective
You should explore Vietnamese food more. It is often a healthy, light, and very fresh tasting type of food due to the amount of veggies. Specifically the Vietnamese bag salads may be something you'd enjoy
I love watching the food science videos. I’m just starting as a home cook and they’re extremely useful and interesting. I’d love to see more on home cooking and ratios testing for things like breading for fried chicken. How does the cornstarch to flour ratio impact the end result? Also how to remember easily all the ratios for your recipes! A fried chicken video from around the world would be cool too, like a comparison of this to Korean fried chicken.
@@fransbauer838 I believe you have been misinformed. He's actually going to cook the five other guys. Though it'll take a while to season abd cook every single guy with one stove.
I don’t think answering viewer questions WHILE you’re making the food works as well, because you aren’t announcing things/ingredients step-by-step. Maybe incorporate a Q&A session at either the beginning or the end where you answer questions - it detracts from the videos, if viewers are legitimately watching to learn recipes rather than just for entertainment purposes
Like your channel. Like these "can you do it better and faster then fastfood"-series. But to give something completely different, have you ever tried Swedish food? And I dont mean just classics like IKEA Swedish meatballs and potatoes, mashed potatoes or stewed macaronies. I Mean stuff like "Palt", "Makaronivälling", "Flygande jacob" och "Kalops" (among others). Sweden also often make "swedish" versions of other cultures, like Pizza and Kebab, and also mix different cultures into various frankenstein dishes. Food-wise Sweden is inspired by a multitude of countries, almost to a level that classic Swedish food is forgotten or abandoned. Just a thought. Cheers.
My fav was the vanilla comparison, really all the comparisons including tomatoes, and such. I like that you give the information in a way that we can choose based on your experience instead of telling us which we "should" buy. I now have both real and imitation vanilla for the different uses as you described the benefits/best uses for each.
Your "Sunday braise" video really had me rethink my meal prep routine and truly helped me free my cooking creativity within budget meal planning. It was one of those "ah ha!" moments that I'm a little ashamed I didn't think of on my own. Thank you.
I feel the same. I started "meal prepping" last week and was really nervous about it. That is because I do get bored with eating the same thing over and over. Also, for me it kinda made food sad and unexciting. The "Sunday braise then go from there" makes it so nice and less daunting to figure out; what do I want to eat this week?
1) Love all of your day in the life videos where you put together meals from leftovers in your fridge. Helps to see what you think about when making daily meals. Also they always have nice vibes and weirdly make me feel like I wanna be productive. 2) Was gonna say olive oil but realized you already made a video on that. 3) More Indian food please! You've got a few up already but they become my go to recipes often. Thanks! Keep up the great work.
I would love to see you travelling to Japan. Maybe you could do a series about why Japanese food is so healthy and even present us some everyday meals for the different times of the day (breakfast, lunch, snacks, dinner) Happy new year btw ✨️
Id like to see a deep dive on chili secret ingredients like: yeast, dark chocolate, coca cola, etc and the different types like Cincinnati chilli, texas
I don’t have a specific video, but anytime you do a “meals I made in a day” video I’ve really enjoyed those. Seeing you throw together pastas has given me the confidence to just find ingredients and make pastas rather than solely relying on recipes or sauces.
There are a million internet recipes for protein fluff and NO one explains science. What actually makes it fluff (coldness, pectin, type of mixer etc etc)
I loved your deep dives on canned tomatoes and flour. I think it's a nice change of pace in the cooking space where it's mostly recipes. Learning about why and how variations of common food products are the way they are is super interesting to me. I think deep dives like that on rice types, marinade types, dried vs fresh herbs, instant/powdered food like milk, mashed potatoes, noodles, spices and how they compared to their whole counterparts would be cool videos to see. Seeing more Southeast Asian or Middle Eastern food would be great as well!
I love the deep dives, with the flour one probably being my favorite. I think they set you apart from a lot of other channels. Maybe you could do something on different kinds of butter. ie: Regular, Uncultured American (maybe even salted and unsalted), vs Cultured Butter, vs a higher-end butter like Kerrigold or Smjor or something even fancier, vs something plant-based; with taste tests of just butter on toast, and in a sauce like a buerre blanc, and maybe something baked? Or maybe one comparing different types of chocolate... That being said, the most useful single video for me was the healthy weeknight meals video with the spicy garlic noodles recipe. I've made that several times for myself and others and it's been great each time. (I even bought the noodles you advertised with your code.) I have several other recipes from your weeknight meals videos I'll be trying in the near future. Thanks for all of the great content!
I loved the canned tomato deep dive. I’ve tried all of those brands but never all at once so it was great to hear the side-by-side comparisons. My favorite episode was your knife sharpening episode. So important and helpful. I’m waiting for my new honing blocks to be delivered. Thanks!
Ethan. I love the research you do to make your videos. It’s obvious you have extensive background in cooking, but you don’t mention that in any of your videos unlike most other cooking YT videos. What really impresses, that you do most of the ingredients on air vs prepped ingredients for everyone else. The last, yet most important is how you show people how clean as you go is foundational. You do it every video to show how kitchens should be maintained. Keep up the great work!
I loved the deep dives & doing things faster than X restaurant. I’d love to see some more Greek cuisine, I feel like it’s not very represented on RUclips but it’s so good ❤
Hi ! Best wishes for 2023 and thanks you for your work. I wish you had a "sauce" série, with the science of texture, emulsions, balance of taste (acidic/bitterness/...), Spices combinaisons,... I know its a big thing but the sauce science is for me the big step up for a home cook
@@EthanChlebowski thanks for the answer if i have concrete Idea i will put it in this thread. The quick Idea i have is the trouble i have to use easily the acidic ingredient
The Sony is focus breathing ☹️ I guess cause the window lighting is so nice it had issues. PAH. Either way yeah I thought you were moving to France for a YEAR but the visa issue makes so much more sense
The best video for me was the comparison of the different fat percentages in beef to make the perfect burger. Transformed my at-home burgers. A close second was the bacon cooking method! Blew my mind that water makes such a difference. Your videos always leave me with something to be excited about in the kitchen! Keep it up brotha!
What I love with Chicken Tenders is Honey-Mustard & Buffalo Wing Sauce, one dip & bite with the Honey-Mustard, next dip & bite with the Buffalo Wing Sauce, & just flip-flop between the two, or towards the end I start dip in both sauces.
Both sauces are super simple to make, Honey-Mustard use spicy brown mustard & it's just a 50/50 mix. But if you want it really spicy add some or use all chinese mustard, tastes DAMN GOOD. Buffalo Wing is also 50/50, melted butter & Red Hot, but people do add a tiny amount of white vinegar, and/or add a hotter hot sauce, or you can always add some honey to your wing sauce, and/or ketchup if feeding to children, or just those that do not like the zing or heat of the the hot sauce. I just use 30% butter & the rest Red Hot since I buy it in the gallon jug, along with a little of Natural Nate's Honey, it is a national brand & tastes better than fancy gourmet honeys at a third or less the price.
Your pasta/italian ingredient deep dives really struck a chord with me. I changed to bronze-cut risotto style pasta and also oven-fried about every leftover vegetable I’ve come across. I like the way you analyse and deconstruct a problem, and aren't afraid to test hypotheses on camera. Travel-wise i'd love to see you give your take on some quirky North-European dishes (Flemish stew, Germany’s Knödel & Spätzle, UK’s pies, Polish pierogi, Swedish Janssons frestelse).
Would be great to see an allergy series where you do weeknight meals with a certain allergy in mind, my girlfriend has an egg allergy so I’ve been trying to find easy meals that are still healthy to make after long days
I love this idea. Maybe more broad e.g. food sensitivities or dietary restrictions. I have a severe food allergy and multiple people I care a lot about in my life have Celiac's. Can be hard to cater to all of our stuff sometimes and I'd rather not have to rely on Facebook groups rife with nutrition and/or allergy misinfo.
@@FunctionallyLiteratePerson A video in celiac disease would be especially challenging and potentially problematic, if one doesn't do one's research. A lot of people think that just staying away from foods with gluten in the ingredients is enough, but cross-contamination is a *big* issue with celiac disease. Ingredient statements can look fine, but companies aren't legally required to disclose whether their food is made on shared equipment with gluten ingredients. The FDA doesn't even consider gluten an allergen that needs to be declared, only wheat, so it's up to the company, whether they list something like barley malt as an ingredient. It's messed up and dangerous. Then, there is the whole issue of most oats not being purity protocol, even when the package states that the product is "gluten-free". Example: General Mills uses sorting methods for their "gluten-free" oat products, and they have had to recall cereals because they contained too much gluten. In Canada, Cheerios aren't even allowed to be labeled as gluten-free, because of the cross-contamination risk. Plus, some people with celiac disease don't seem to tolerate oats because of the avenin in them, and no one knows which celiacs tolerate them and why or how much is safe. Anyway... I could go on for hours. Long story short: I'd rather not have people who don't have celiac disease or who aren't medical professionals with extensive knowledge make a video on gluten-free foods.
I think one of my favorites was the Katsu, it has so many uses, if you take the time to actually trim the chicken afterwards into squares, you have some chicken strips on the side for snacks.
I'd like to see a meal prep video where you make 5 different lunches with same protein on Weekends to eat during the week. That is real for me. Thanks for your awesome content!
The episode about the galette de sarasin and the one about tomatoes were my faves. I would like to see you going in details about legumes or pulses. And lastly, I would like to learn more about the cuisine of some more remote places or smaller countries.
I don't know about other people, but I think it would be really beneficial if you did videos surrounding certain diet plans (Mediterranean for example), their pros and cons, and some example recipes for what a week of those meals would look like.
Here's some food for thought... sorry I'll stop. What about comparing various foods from different restaurants like subs from subway, jimmy johns, jersey mikes, firehouse, potbelly, etc?
New material idea? Kitchen tools and utensils. If you're like me, I keep what I've got, even if there are cheaper, better options. Why? I've replaced my phone more than my God awful steak knifes, my tattered wooden spoons, the defective colander that let's noodles slip through and dangle into my kitchen sink. What kitchen tools are as deserving of our attention, as what we give to our phone? Our pots and pans, our knifes and boards and even those filters above our stove. It's something we don't consciously think about... Could be a fun topic
Agreed. HEB is the best grocery store ever. I really miss Texas because of HEB. My favorite videos are the really in depth ones comparing specific ingredients like the parmesan cheese episode or the canned tomato one. I do really love these can you make it faster videos too. Those are my favorite styles that you've done so far. I would love to see you cover African foods, Mediterranean foods such as Lebanese, Turkish, Iranian, or even Urkanian, Czech or Polish dishes. Those areas I know hardly anything about.
Where would I like to see you travel for videos? Let's start off with Nepal. From there, maybe Morocco. And finally, let's go to Kenya! I'm tired of all the American, Chinese, and Italian recipes out there. I want something different!
Canned tomato and olive oil explainers/investigations were awesome, but I also still go back to the meal prep and pantry essential videos (not sure if that was in 22!) I’d love to see more Indian or Chinese cuisine videos if possible.
THe only way to get a popeye’s-like spice level is to brine the chicken for several hours in a buttermilk (or yogurt-milk, sour cream, etc) that contains quite a bit of frank’s red hot. Then see Primal Cajun on you tube for the rest of that recipe. That gets you the closest to the tenderness and texture. Also, that wok - I think you are burning your food on the lower side. Maybe a Dutch Oven?
My fav videos were the ingredient deep dive comparisons. I think it would be cool to expand that to recipe experimentation/comparisons. Like for chocolate chip cookies, finding out what is the right amount of butter, whether it is different if browned, different bake times/temps.
I always deep fry in my Dutch Oven, holds, keeps the temp better once you have the heat dialed in on the burrer. And I ALWAYS doubly fry my chicken, with 20 to 30 mins between dips in the fryer, but I use a family pack of chicken to make a big batch & eat it every other meal, or add the chicken into a dishes. If you make dipping sauce that also works as a salad dressing, the two go together perfectly, like honey-mustard. Just dice up the chicken into bite sized pieces, & if the fried batter falls off, just toss it in, cruck is always welcomed in a salad. Does anyone else do this; When you make a salad & are adding raw carrots, you peel them, & then use the peeler to shave down the carrots into strips for the salad? My Mom always did this when I was a child & always loved it, that & it is super fast, zero skill way to add carrots to a salad. Guess you could slice the carrot longways & hold the carrot together & do this to & get something that doesn't look like you ut carrot peelings in by mistake.
It'd be cool to see a flour video (AP, wheat, cassava, almond, coconut, etc) and try to find the best recipe for each respective flour for bread/pastries. This is for people trying to make health-conscious choices + people with allergies.
I love that this is real time. Also love that you are including cleaning in your time! Plus basic ingredients that I already have. I'm hungry! OH! You can make a cup of buttermilk with 2TBS white vinegar and then add milk up to the one cup mark. Wait ten minutes. VOILA!
My favs for 2022 are the baking videos, b/c it isn't easy, it is friggin Chemistry Lab, exact measurements, but I have a fully equipped kitchen, & it lets me break out my gadgets, but if you cook something that involves proofing of yeast I wish all cooking shows would make use of the downtime by making something else when waiting for the dough to rise, something that would let me simply rinse what I used so making the dough, so not to dirting every item in the kitchen, or keep it to a dishwashers worth of pots & pans & measuring cups, etc. For an example if you were making the perfect hoagie rolls, also make the steak meat to be used, then again I have a electric meat slicer, & found london broil can be sliced super thin, & makes for the cheapest priced meat to use since it is almost always on sale so the cheese steaks with fried onions & hot peppers & the cold ketchup & mayonnaise makes me so very happy.... Ok I do not have time to make rolls, so I'm going to WaWa to buy a couple of rolls from their Deli & this is what we're having tonight for dinner. Damn it is 11:00, no wonder I am starving.
Deep dives and healthy meal videos are my favorite! Any healthy meals are always appreciated, and I think a deep dive on vinegar differences (is expensive worth it?) would be amazing.
I really liked the ingredients videos. Especially the difference in canned tomatoes and Parmesan cheese. I’d love to see you do this for olive oil - I used to work in the industry and there’s so much that people don’t know! Sicilian hand-picked olives vs California machine-picked, quality vs quantity, cooking with olive oil, etc. It’s my favorite topic among foodies and I’d enjoy seeing your take on it.
I think my favourite video has to be the parmesan video. Seeing such an in-depth video, with such rigorous tests, really brought me back to your channel. Edit: it was actually the canned tomato video that brought me back, but I loved the parmesan video too
West African food…actual north, east, central and South African food. I’m sorry but European and Asian food has been explored to the deep depths already. I’d like to see something new.
My favorites were probably the spices video, kitchen essentials, cacio e pepe, the onion video, the “is ___ worth it” series, and this series! You’re doing great man, keep it up!
1-you’re tomato comparison 2-(ok I forget the question). 3-I’d love to see you tackle more Mexican or South American cuisine Love the channel, keep up the hard work
@@wrfx0rzand I was so (over) confident that I knew what would be the best, and what was important. Really eye opening. I was so angry about those San mericano, or whatever they said. I’ve been fooled for years
I really enjoy your videos. I find them so informative as well as inspirational and entertaining. Especially your videos about meat, steaks and burgers. I was wondering if you have ever done any videos about cooking with alcohol. What does it really do? Does it enhance flavors? How does it work in a marinade? Does it tenderize tough meat? How does it work in baking? I've been looking but all I have found is anecdotal and not scientific.
1. All the food science ones, it's a topic that always interest me 2. Can you put in herbs and spices in pasta, pizza and regular dough to up their flavour 3. Italy
I think a deep dive into air frying would be a interesting topic. Maybe cover things like how it compares to traditional frying, the benefits, the cons, what all you can use it for etc.
You should try visiting Scandinavian countries, for example Norway, to see the cuisine, it isn't very the main focus of the culinary world but would be interesting to see it explored from your point of view. Loved all of the videos been a blast to watch
Really loved the "How to Meal Prep" video. I hate meal prepping and have a hard time eating, and that video really helped me. Also, would love to see you go to Japan! The cuisine is so interesting and diverse and would love to see your take on it. Thank you for all the great videos this year, Ethan!
I know this isn't exactly what you asked but there desperately needs to be a dumb guy cooking series on RUclips. simple cheap fast recipes for poor people like me who like to look at the hard fancy stuff but can barely make a pb&j
One thing you should learn is to turn off autofocus. Set focus manually and leave it be. "Breathing" focus really sucks for viewers. Set your f-stop higher so everything in the kitchen stays in focus even as you move around
The autofocus in this episode was very distracting. Loved the content but it did detract a little. I really like the ingredient deep dives and would love to see some more collabs with other food youtubers, if possible. Adam Ragusea is a perfect match for your style
Favourite videos: Hard to pick just 1, in general I really like the ingredient deep dives and food science videos. Over time I've found those sorts of videos a lot more interesting than straight recipe videos (although the kind you do are really good too, where you dive into the reasons why each ingredient works and cover possible variations, like the pasta videos you did earlier in the year). These fast food videos are great for some lighter content too, a good way of showing quick and healthier home fast food, to stop me ordering as much takeout. If I had to pick one though, maybe biased from recent memory, the meal prep video you did a couple months ago was really useful, and helped me re-evaluate how I make food for the week. Future ingredient videos: Oil might be an interesting one, you've touched on the ideas in past videos, and gone in depth on olive oil but a deep dive on the whys and hows of using different types of oils would be good. I see lots of videos and articles talking about high smoke points and how olive oil shouldn't be used for frying, but then a fair number who say it's overblown and doesn't matter so much. Blind taste tests of different oils for deep frying, roasting, stir fry, salad dressings etc might have some obvious results, but maybe not as much as we think. Other cuisines: I was going to say Mexican, but then I remembered you did that a couple years ago. I'm a big fan of Asian cuisine, US chefs often miss a lot of the details when doing recipes and videos, while native chefs and people can be a bit overly traditionalist about there only being one right way to do it, with ingredients that aren't readily available in the west. I think you'd do a good job of balancing between the two, explaining why they use certain ingredients and techniques, what effect they have, and how we can best replicate it in our kitchens. So my vote would be for Thai or Japanese. Love what you're doing, I've learned way more from these sorts of videos than most other cooking channels. Definitely agree on the long form content vs the trend of more short form videos on RUclips and other social media these days.
I really like your approach to healthier meals. You make small changes and use technique to still have great food that doesn’t feel “healthier”. Love more of that. The deep dive into ingredients…. Groceries have gotten so expensive and a lot of us have to choose the cheaper stuff these days. It would be awesome to have some videos of how we can take those cheaper ingredients and “fix” the issues with them. Like what techniques can be used to make them seem like you used the better products. Hope that makes sense.
I saw you used bread flour for the spicy chicken tenders. Does this work better for fried chicken, or it's just what you had on hand and type of flour doesn't matter that much outside of baking?
Did you know that your name has polish origin? It means breadman. I realize that as i watch you make breaded chicken and i think that's absolutely hilarious.
Does anyone else do this; When you make a salad & are adding raw carrots, you peel them, & then use the peeler to shave down the carrots into strips for the salad? Guess this would be considered "Home Style"?
As a Cuban, I’d love to see videos on Cuban food, but I do not recommend traveling there. The tourism industry is one of the main things that funds and props up their oppressive government but the cuisine is delicious
Ethan - this was a most enjoyable video to start my Monday morning with! Got a few points/questions/suggestions... 1) Firstly, this was the most relaxed "can I make this faster" video I've ever seen. Loved the chill vibe, good music, good and thoughtful answers...and the fact that even you were trying to make something fast, you weren't rushing around madly, but just did your thing and didn't get flustered when Popeyes beat you with their "sitting on warming rack" chicken in 21 minutes.. 2) Would def appreciate a video on BtB! I've just started using this lately and have appreciated the boost it gives and so would definitely like to see more ideas in how to use it. I forget where I got this hack from, but recently made some taco meat for burritos. Before I've tried mixing all my own spices together (standard onion powder/garlic powder/cumin/paprika/cayenne/pepper/salt/etc) but it just lacks the pungency and depth and deliciousness that the McCormicks (or whoever) packet gives. So other night, used my spice mix but instead of salt, added a tablespoon of beef BtB and it was delightful!! That stuff is where it's at (although maybe I should use low-sodium one next time hah) 3) I follow a few food youtubers and you're definitely in my top 5! You're also the only one I enjoy who is also a fellow Texan, so I appreciate seeing HEB products pop up and your references to things I'm also familiar with. That being said, would love to see some videos on things that are more Texas/local specific. Maybe visits to some genuine taquerias and an analysis into what makes a great breakfast taco (me and my friends have had so many debates on this. We have come up with three pillars - fillings, tortilla, and homemade sauce/salsa. If a taqueria excels at 2 of the three, it will be a great taco.) Also on that same point, would love to see a deep dive into the green sauce that so many taquerias make. I know you had a great multi-part series on hot sauce (which I greatly enjoyed!!), but the green sauce here is its own animal (not fermented but actually oil-based and...very addictive). I've spent countless hours doing my own experiments to fine-tune a recipe to try and mimic a local Mexican restaurant here in Houston and I'd be interested to see your approach. Anyway - more Texas content and things that we do here that most other places don't...and that I'm sure people would be fascinated to see! That all being said, this is far longer a comment than I meant to make. One more thing before I close. Have really appreciated your deep-dive videos into ingredients and questions that I always wonder. Especially the ones on tomatoes and vanilla have been huge for me, as I use these things all the time and now I'm actually aware of what I should be looking for when I'm at HEB. So...very much appreciate the insight and education your videos have been giving me. Appreciate you, man!
This is my favorite series you do, but I also liked the food science videos a lot too. It would be fun to learn more about different spices and the best times to use different spices. I would like to learn how to make different kinds of Asian foods. Not just the main staples but even some of the other foods from smaller Asian countries.
Thank you all for a fun & rewarding 2022. There is already a lot of cool stuff in the works for 2023 ✊
Here are some of the links I mentioned during this video:
🌶Newsletter Sign up - www.ethanchlebowski.com/newsletter
🌳Community Interest Form - forms.gle/19FnsYAe7igdnqtE7
Try grillong techniques for chicken, fish & beef.
Hey can please try to look into lesser known cuisines from smaller countries? Also maybe more local dishes of known cuisines? It would be super unique!!!
Glad to have you with us in the new year! Thanks for the fun and informative videos. My favorite stuff this year has easily been the deep dive and food science stuff. Like testing to see if San Marzano's are really worth the price, or they types of flour and which is best. They are fascinating and I really enjoy them. Here's to a great year my dude! Thanks for what ya do!
I have no favorite video for 2022, let's hope 2023 will get better.
Please use standard units of measurement. Only like 3 countries in the entire world use "fahrenheit", "inches" and those kinds of arcane obsolete units of measurement. The other 98.5% of countries use standard units of measurement.
I'd like to see a series on often-hated foods and why they're hated: Brussels Sprouts, Cilantro, Liver, etc. Between culture & biochemistry, there's a lot to talk about. You could even share preparations that overcome common objections to those foods.
collab between ethan n adam ragusea would be a cool way to do this ! maybe even internet shaquille :]
This is so smart! I agree!
Great idea! The change of opinion on brussel sprouts is particularly wild. I know I absolutely HATED them, but also as a child of the '80s and '90s, I think they were almost exclusively boiled at that time.
i think there was a particular thing with brussel sprouts where genetic modifications to the plant from the 80s to the 2000s improved their flavor??? but i agree that'd be a fun video series, especially with things like anchovies!
There is a problem with Cilantro. Super tasters know it to taste like soap. You can't fix that because it's genetic.
I’d love to see a weekly grocery shopping deep dive. What you buy, how you break it down into your daily meals and then the cost per meal/total cost per week.
yes
The deep dive on canned tomatoes was probably my favourite video from last year. Other deep dives that would be cool to see done or expanded on are:
Rice brands / types
Marinades (when to use them, and variations)
Turkey/Chicken Stuffing (best cooked inside the bird, on a stove top, etc)
Steak cooking methods (grill vs pan fry vs sous vide)
I'd also love to see more done with spices, especially ones that are less common.
Agreed!! This is how I found you and will always have a strong canned tomato game now 🍅 Ty!
Correct - the tomato video was unbelievably enlightening. The deep-dive videos are absolute top-tier content.
A deep dives I'd love...
Asian cooking sauces/liquids - history, what's what....man like what is the difference between light and dark and chinese and japanese soy sauces???
Came here to say the canned tomato video as well. But i watch all his videos, they're all great
Yes, exactly. Thanks for that notion and list.
I agree. I really wanted to know if the premium I was paying was worth it but instead found out I’d been duped by the “San Merican” ones. I see that can in so many cooking shows so I thought it was ok. Plus, their brand name on all the grocery store apps near me (and on Amazon) is “San Marzano”. I don’t know how they are able to brand themselves like that but when I saw the video I went straight to my pantry and saw the small print. They got turned into salsa and I restocked with the good stuff. Thank you😂
I really enjoy the "worth it" videos. I would love to see one on the different price points of olive oil!
Hey Ethan! Would love a deep dive about butters! European, cultured, farm fresh, etc. There’s a lot more options now than there ever was.
Some other deep dive ideas:
Rice
Different vinegars and how to use them
Olive oils/all cooking oils for that matter
As someone who try to like and cook more with vinagar that would be a great video !
three great topics!
if you do the butter - there is a huge nutritional / health difference from store brand butters and fully grass fed cows AND even A2 A2 protein in the milk !!!!
Dude ya! That’d be awesome. Good idea. I was sitting here like man idk any ideas I’m bad at that lol. But this is a great suggestion
@@civicb16a3 you might already know, but lots of Korean dishes use pickled vegetables and stuff. So maybe look into those if you’re interested.
The “is it worth it” series is great, the canned tomato episode is one of my favorites on your channel.
3:57 I absolutely love the video from the tomatoes and the flower because it helped me to make good strong decisions when I have to use cans and when I am doing my baking so I'm with you those were the most informant and useful to people who already do copy cat recipes
As someone who struggles to keep weight off, I would love to have more healthy meal recipes! I really enjoy making extremely satisfying meals that are actually good for me
first step is forgiving yourself and loving yourself despite past mistakes
as long as food is your emotional support system, keeping weight off is impossible.
Eat at a caloric deficit. Literally impossible to gain weight when you eat at a caloric deficit.
Check our Josh Cortis
@@susugam3004 Sometimes, people gain weight cause we just really like to eat xD
Check out Zach - flexible dieting lifestyle. Absolutely crushes the healthy options!
I personally get the most value out of your quick weeknight meal videos. Especially when you break down the macros. A series of videos of high protein, quick, healthy, and tasty videos would be great!
I know you have done these videos before but every time you do it I just keep wanting more!!
Second this. There seems to be two worlds- "normal" recipes that have zero dietary concerns and will use 5 cups of oil if it makes it taste better, and "bodybuilder" or "fitness" meal prep like chicken, broccoli, brown rice, tilapia etc.
There's a serious lack of resources for a good middle ground- health conscious recipes with smart substitutions. You have such a great wealth of taste and food science knowledge that I'd be very interested in seeing how to make high protein /lower calorie versions of meals for fat loss.
The chimichurri and pickled onion videos changed mine and my partner's condiment game so much! If you find another condiment/side that you're passionate about in 2023, be sure to share it with the rest of us :)
Go for turkish ezme if you like it spicy
Your deepdives are definitely the most interesting, but I get the most value out of the quick weeknight meals videos.
Also, would love to see more mexican recipes from you!
Hey Ethan, your deep dive videos are some of the best food content on RUclips. Would love to see a deep dive on different sources of MSG (anchovies, worc., straight-up MSG etc.) and why MSG is so effective in food.
Also, for travel this year, I recommend Poland. Seriously underrated food and also your surname is of course Polish. I also live in Poland and would be awesome to meet.
Thanks for your videos and I look forward to watching more this year
I worked for a time at a job that was in polish town. The meals from the deli were spectacular !
Giant pork meatballs with gravy and mashed potatoes, and pickled beets ! Chicken hearts in potpie gravy, borscht, marinated cucumber slices, 5 gallon buckets of pickled herring (whole fish). Beef, Chicken, pork, fish on Friday and the girls serving were stunning. 50 year old woman I talked to there looking like a model. No lie.
I like the product comparisons. I'd personally like to see fresh herbs vs dried, when to properly use each, and does it matter if I don't have fresh when the recipe specifically calls for it. Great videos overall, I'm learning a lot I didn't know mattered, keep it up 😁
Second!
Buy your herbs from places with a high turnover, so they're as fresh as possible, as flavour in dried or fresh herbs (or spices) dissipates the longer they hang around. Buy little and often for the same reason. Store dried herbs in a cool, dry place. Sunlight and air destroy the essential oils that provide flavour. For dishes that are uncooked, like salads, dried herbs won't work very well. Heat and liquid, and fats all extract flavour from herbs the best but, I would add dried herbs towards the end of the cooking process. When can you sub dried for fresh? When it won't impact the texture or flavor of the finished dish. For instance an omelette aux fine herbs, needs fresh herbs, because the dried herbs don't have the time to rehydrate properly in the egg.
I'd love to see a series on Indian cuisine, including a discussion of N vs S, how they are similar, how they are different, the spices, etc
My favorites are the inexpensive to expensive comparisons .Don't get me wrong , all your content is well thought out and well executed. And these "faster than deliveries " are becoming a strong 2nd place of your content. But as I've mentioned, your entire approach to any content you release, is commendable and welcomed 🙏 great job brother 👏 👍
My favorite videos have been the ingredient comparison- like the San marzano video and the why (blank/takeout) is better than homemade and you do a deep dive into what makes it taste better. The Why deli sandwiches taste better than homemade video changed my whole sandwich perspective
You should explore Vietnamese food more. It is often a healthy, light, and very fresh tasting type of food due to the amount of veggies. Specifically the Vietnamese bag salads may be something you'd enjoy
It was one of the countries I wanted to mention too, I tasted incredible stuff in Vietnam and never really had them outside of Vietnam ever again
The instant mayo marinade for chicken thighs was a game changer for me, really opened up so many options for quick meals!
Mayo marinade is my go to so much flavour in short time
you should definitely go to Poland and introduce your audience to some more of our delicious polish recipes
+1!
+1 and I would also love a video that includes Kasza.
Tak!!! Genialny
I love watching the food science videos. I’m just starting as a home cook and they’re extremely useful and interesting. I’d love to see more on home cooking and ratios testing for things like breading for fried chicken. How does the cornstarch to flour ratio impact the end result? Also how to remember easily all the ratios for your recipes! A fried chicken video from around the world would be cool too, like a comparison of this to Korean fried chicken.
Really enjoyed the deep dive into the canned tomatoes and flour. Would love to see some more videos on Asian cuisine!
Please make the “Sunday braise” a series! I love this idea and would like more meats \ recipe ideas! ❤️
Do this with five guys
If he would do this with 4 more guys it would be incovenient. They wil constantly bump into each other
No, one guy is enough
Im a regular hood dude doing food reviews on my RUclips channel 🥷
@@fransbauer838 I believe you have been misinformed. He's actually going to cook the five other guys. Though it'll take a while to season abd cook every single guy with one stove.
@@fransbauer838 Lolol 😂
I don’t think answering viewer questions WHILE you’re making the food works as well, because you aren’t announcing things/ingredients step-by-step. Maybe incorporate a Q&A session at either the beginning or the end where you answer questions - it detracts from the videos, if viewers are legitimately watching to learn recipes rather than just for entertainment purposes
Would love to see Indian cuisine. It's so diverse with so many flavor profiles
Gonna be hard without a rice cooker!
@@BryanBagehi Most Indians do not use rice cookers
@@BryanBagehi Certain authentic stuff can't be made without camel dung.
@@BryanBagehi why? And why don’t you have a rice cooker they’re like twenty dollars and the best and easiest way to cook rice
@@BryanBagehi pulav and biryani don't need one, you just need a one big pot (pressure cooker maybe) :)
Like your channel. Like these "can you do it better and faster then fastfood"-series.
But to give something completely different, have you ever tried Swedish food? And I dont mean just classics like IKEA Swedish meatballs and potatoes, mashed potatoes or stewed macaronies. I Mean stuff like "Palt", "Makaronivälling", "Flygande jacob" och "Kalops" (among others). Sweden also often make "swedish" versions of other cultures, like Pizza and Kebab, and also mix different cultures into various frankenstein dishes. Food-wise Sweden is inspired by a multitude of countries, almost to a level that classic Swedish food is forgotten or abandoned.
Just a thought.
Cheers.
My fav was the vanilla comparison, really all the comparisons including tomatoes, and such. I like that you give the information in a way that we can choose based on your experience instead of telling us which we "should" buy. I now have both real and imitation vanilla for the different uses as you described the benefits/best uses for each.
Love the bouillon video idea! Your deep dive videos have been my favorite this year. I also like the healthy meals/meal prepping videos as well
Your "Sunday braise" video really had me rethink my meal prep routine and truly helped me free my cooking creativity within budget meal planning. It was one of those "ah ha!" moments that I'm a little ashamed I didn't think of on my own. Thank you.
I feel the same. I started "meal prepping" last week and was really nervous about it. That is because I do get bored with eating the same thing over and over. Also, for me it kinda made food sad and unexciting. The "Sunday braise then go from there" makes it so nice and less daunting to figure out; what do I want to eat this week?
1) Love all of your day in the life videos where you put together meals from leftovers in your fridge. Helps to see what you think about when making daily meals. Also they always have nice vibes and weirdly make me feel like I wanna be productive.
2) Was gonna say olive oil but realized you already made a video on that.
3) More Indian food please! You've got a few up already but they become my go to recipes often.
Thanks! Keep up the great work.
I would love to see you travelling to Japan. Maybe you could do a series about why Japanese food is so healthy and even present us some everyday meals for the different times of the day (breakfast, lunch, snacks, dinner)
Happy new year btw ✨️
Japanese food is not healthy at all. At least the common stuff.
Id like to see a deep dive on chili secret ingredients like: yeast, dark chocolate, coca cola, etc and the different types like Cincinnati chilli, texas
my favorite video from you probably has to be the döner kebaba video, it was very interesting and well made.
I mention it later on in this one, but that was one of my favorites as well. Definitely will be making more in that style this year!
I know it's not a different country, but going down South and experiencing real Cajun cousine is massively underdone
I don’t have a specific video, but anytime you do a “meals I made in a day” video I’ve really enjoyed those. Seeing you throw together pastas has given me the confidence to just find ingredients and make pastas rather than solely relying on recipes or sauces.
There are a million internet recipes for protein fluff and NO one explains science. What actually makes it fluff (coldness, pectin, type of mixer etc etc)
I loved your deep dives on canned tomatoes and flour. I think it's a nice change of pace in the cooking space where it's mostly recipes. Learning about why and how variations of common food products are the way they are is super interesting to me.
I think deep dives like that on rice types, marinade types, dried vs fresh herbs, instant/powdered food like milk, mashed potatoes, noodles, spices and how they compared to their whole counterparts would be cool videos to see.
Seeing more Southeast Asian or Middle Eastern food would be great as well!
I love the deep dives, with the flour one probably being my favorite. I think they set you apart from a lot of other channels. Maybe you could do something on different kinds of butter. ie: Regular, Uncultured American (maybe even salted and unsalted), vs Cultured Butter, vs a higher-end butter like Kerrigold or Smjor or something even fancier, vs something plant-based; with taste tests of just butter on toast, and in a sauce like a buerre blanc, and maybe something baked? Or maybe one comparing different types of chocolate...
That being said, the most useful single video for me was the healthy weeknight meals video with the spicy garlic noodles recipe. I've made that several times for myself and others and it's been great each time. (I even bought the noodles you advertised with your code.) I have several other recipes from your weeknight meals videos I'll be trying in the near future.
Thanks for all of the great content!
I loved the canned tomato deep dive. I’ve tried all of those brands but never all at once so it was great to hear the side-by-side comparisons. My favorite episode was your knife sharpening episode. So important and helpful. I’m waiting for my new honing blocks to be delivered. Thanks!
More Asian food please! Korean, Japanese, chinese - I’ve been craving some mushoo pork with the thin pancakes
Ethan. I love the research you do to make your videos. It’s obvious you have extensive background in cooking, but you don’t mention that in any of your videos unlike most other cooking YT videos. What really impresses, that you do most of the ingredients on air vs prepped ingredients for everyone else. The last, yet most important is how you show people how clean as you go is foundational. You do it every video to show how kitchens should be maintained. Keep up the great work!
I loved the deep dives & doing things faster than X restaurant. I’d love to see some more Greek cuisine, I feel like it’s not very represented on RUclips but it’s so good ❤
Hi ! Best wishes for 2023 and thanks you for your work.
I wish you had a "sauce" série, with the science of texture, emulsions, balance of taste (acidic/bitterness/...), Spices combinaisons,...
I know its a big thing but the sauce science is for me the big step up for a home cook
And the best videos were bacon science, and steak science (ok i admit it, i am a science guy ^^')
The Science of Sauces is something I've been thinking about. I need to figure out a framework to best explain them all.
@@EthanChlebowski thanks for the answer if i have concrete Idea i will put it in this thread.
The quick Idea i have is the trouble i have to use easily the acidic ingredient
The Sony is focus breathing ☹️ I guess cause the window lighting is so nice it had issues. PAH.
Either way yeah I thought you were moving to France for a YEAR but the visa issue makes so much more sense
The best video for me was the comparison of the different fat percentages in beef to make the perfect burger. Transformed my at-home burgers. A close second was the bacon cooking method! Blew my mind that water makes such a difference. Your videos always leave me with something to be excited about in the kitchen! Keep it up brotha!
What I love with Chicken Tenders is Honey-Mustard & Buffalo Wing Sauce, one dip & bite with the Honey-Mustard, next dip & bite with the Buffalo Wing Sauce, & just flip-flop between the two, or towards the end I start dip in both sauces.
Both sauces are super simple to make, Honey-Mustard use spicy brown mustard & it's just a 50/50 mix. But if you want it really spicy add some or use all chinese mustard, tastes DAMN GOOD.
Buffalo Wing is also 50/50, melted butter & Red Hot, but people do add a tiny amount of white vinegar, and/or add a hotter hot sauce, or you can always add some honey to your wing sauce, and/or ketchup if feeding to children, or just those that do not like the zing or heat of the the hot sauce.
I just use 30% butter & the rest Red Hot since I buy it in the gallon jug, along with a little of Natural Nate's Honey, it is a national brand & tastes better than fancy gourmet honeys at a third or less the price.
This really is the best food science and recipe breakdown channel on YT. Good job, Ethan
Your pasta/italian ingredient deep dives really struck a chord with me. I changed to bronze-cut risotto style pasta and also oven-fried about every leftover vegetable I’ve come across. I like the way you analyse and deconstruct a problem, and aren't afraid to test hypotheses on camera.
Travel-wise i'd love to see you give your take on some quirky North-European dishes (Flemish stew, Germany’s Knödel & Spätzle, UK’s pies, Polish pierogi, Swedish Janssons frestelse).
Would be great to see an allergy series where you do weeknight meals with a certain allergy in mind, my girlfriend has an egg allergy so I’ve been trying to find easy meals that are still healthy to make after long days
I love this idea. Maybe more broad e.g. food sensitivities or dietary restrictions. I have a severe food allergy and multiple people I care a lot about in my life have Celiac's. Can be hard to cater to all of our stuff sometimes and I'd rather not have to rely on Facebook groups rife with nutrition and/or allergy misinfo.
@@FunctionallyLiteratePerson A video in celiac disease would be especially challenging and potentially problematic, if one doesn't do one's research. A lot of people think that just staying away from foods with gluten in the ingredients is enough, but cross-contamination is a *big* issue with celiac disease. Ingredient statements can look fine, but companies aren't legally required to disclose whether their food is made on shared equipment with gluten ingredients. The FDA doesn't even consider gluten an allergen that needs to be declared, only wheat, so it's up to the company, whether they list something like barley malt as an ingredient. It's messed up and dangerous. Then, there is the whole issue of most oats not being purity protocol, even when the package states that the product is "gluten-free". Example: General Mills uses sorting methods for their "gluten-free" oat products, and they have had to recall cereals because they contained too much gluten. In Canada, Cheerios aren't even allowed to be labeled as gluten-free, because of the cross-contamination risk. Plus, some people with celiac disease don't seem to tolerate oats because of the avenin in them, and no one knows which celiacs tolerate them and why or how much is safe.
Anyway... I could go on for hours. Long story short: I'd rather not have people who don't have celiac disease or who aren't medical professionals with extensive knowledge make a video on gluten-free foods.
That is an awesome idea
I think one of my favorites was the Katsu, it has so many uses, if you take the time to actually trim the chicken afterwards into squares, you have some chicken strips on the side for snacks.
I'd like to see a meal prep video where you make 5 different lunches with same protein on Weekends to eat during the week. That is real for me. Thanks for your awesome content!
The episode about the galette de sarasin and the one about tomatoes were my faves. I would like to see you going in details about legumes or pulses. And lastly, I would like to learn more about the cuisine of some more remote places or smaller countries.
I don't know about other people, but I think it would be really beneficial if you did videos surrounding certain diet plans (Mediterranean for example), their pros and cons, and some example recipes for what a week of those meals would look like.
Here's some food for thought... sorry I'll stop. What about comparing various foods from different restaurants like subs from subway, jimmy johns, jersey mikes, firehouse, potbelly, etc?
I had a Moroccan dish while on vacation last week and realized I need more of that in my life. The seasoning and spices, my GOSH
New material idea?
Kitchen tools and utensils.
If you're like me, I keep what I've got, even if there are cheaper, better options. Why? I've replaced my phone more than my God awful steak knifes, my tattered wooden spoons, the defective colander that let's noodles slip through and dangle into my kitchen sink.
What kitchen tools are as deserving of our attention, as what we give to our phone? Our pots and pans, our knifes and boards and even those filters above our stove. It's something we don't consciously think about...
Could be a fun topic
Agreed. HEB is the best grocery store ever. I really miss Texas because of HEB. My favorite videos are the really in depth ones comparing specific ingredients like the parmesan cheese episode or the canned tomato one. I do really love these can you make it faster videos too. Those are my favorite styles that you've done so far. I would love to see you cover African foods, Mediterranean foods such as Lebanese, Turkish, Iranian, or even Urkanian, Czech or Polish dishes. Those areas I know hardly anything about.
Where would I like to see you travel for videos? Let's start off with Nepal. From there, maybe Morocco. And finally, let's go to Kenya! I'm tired of all the American, Chinese, and Italian recipes out there. I want something different!
Canned tomato and olive oil explainers/investigations were awesome, but I also still go back to the meal prep and pantry essential videos (not sure if that was in 22!)
I’d love to see more Indian or Chinese cuisine videos if possible.
THe only way to get a popeye’s-like spice level is to brine the chicken for several hours in a buttermilk (or yogurt-milk, sour cream, etc) that contains quite a bit of frank’s red hot. Then see Primal Cajun on you tube for the rest of that recipe. That gets you the closest to the tenderness and texture. Also, that wok - I think you are burning your food on the lower side. Maybe a Dutch Oven?
My fav videos were the ingredient deep dive comparisons. I think it would be cool to expand that to recipe experimentation/comparisons. Like for chocolate chip cookies, finding out what is the right amount of butter, whether it is different if browned, different bake times/temps.
I always deep fry in my Dutch Oven, holds, keeps the temp better once you have the heat dialed in on the burrer. And I ALWAYS doubly fry my chicken, with 20 to 30 mins between dips in the fryer, but I use a family pack of chicken to make a big batch & eat it every other meal, or add the chicken into a dishes.
If you make dipping sauce that also works as a salad dressing, the two go together perfectly, like honey-mustard. Just dice up the chicken into bite sized pieces, & if the fried batter falls off, just toss it in, cruck is always welcomed in a salad.
Does anyone else do this; When you make a salad & are adding raw carrots, you peel them, & then use the peeler to shave down the carrots into strips for the salad? My Mom always did this when I was a child & always loved it, that & it is super fast, zero skill way to add carrots to a salad. Guess you could slice the carrot longways & hold the carrot together & do this to & get something that doesn't look like you ut carrot peelings in by mistake.
It'd be cool to see a flour video (AP, wheat, cassava, almond, coconut, etc) and try to find the best recipe for each respective flour for bread/pastries. This is for people trying to make health-conscious choices + people with allergies.
I agree, Chris! These are becoming more prevalent and there's a large audience experimenting with alternative flours.
I love that this is real time. Also love that you are including cleaning in your time! Plus basic ingredients that I already have. I'm hungry! OH! You can make a cup of buttermilk with 2TBS white vinegar and then add milk up to the one cup mark. Wait ten minutes. VOILA!
My favs for 2022 are the baking videos, b/c it isn't easy, it is friggin Chemistry Lab, exact measurements, but I have a fully equipped kitchen, & it lets me break out my gadgets, but if you cook something that involves proofing of yeast I wish all cooking shows would make use of the downtime by making something else when waiting for the dough to rise, something that would let me simply rinse what I used so making the dough, so not to dirting every item in the kitchen, or keep it to a dishwashers worth of pots & pans & measuring cups, etc.
For an example if you were making the perfect hoagie rolls, also make the steak meat to be used, then again I have a electric meat slicer, & found london broil can be sliced super thin, & makes for the cheapest priced meat to use since it is almost always on sale so the cheese steaks with fried onions & hot peppers & the cold ketchup & mayonnaise makes me so very happy.... Ok I do not have time to make rolls, so I'm going to WaWa to buy a couple of rolls from their Deli & this is what we're having tonight for dinner. Damn it is 11:00, no wonder I am starving.
Deep dives and healthy meal videos are my favorite! Any healthy meals are always appreciated, and I think a deep dive on vinegar differences (is expensive worth it?) would be amazing.
I really liked the ingredients videos. Especially the difference in canned tomatoes and Parmesan cheese. I’d love to see you do this for olive oil - I used to work in the industry and there’s so much that people don’t know! Sicilian hand-picked olives vs California machine-picked, quality vs quantity, cooking with olive oil, etc. It’s my favorite topic among foodies and I’d enjoy seeing your take on it.
i really like the single protein several different ways videos that you have, i also think that the food science vids are super super interesting.
I think my favourite video has to be the parmesan video. Seeing such an in-depth video, with such rigorous tests, really brought me back to your channel.
Edit: it was actually the canned tomato video that brought me back, but I loved the parmesan video too
West African food…actual north, east, central and South African food. I’m sorry but European and Asian food has been explored to the deep depths already. I’d like to see something new.
My favorites were probably the spices video, kitchen essentials, cacio e pepe, the onion video, the “is ___ worth it” series, and this series! You’re doing great man, keep it up!
11:47 as a Polish guy hearing your surname pronounced "Czlebałski" made me die inside a little
1-you’re tomato comparison
2-(ok I forget the question).
3-I’d love to see you tackle more Mexican or South American cuisine
Love the channel, keep up the hard work
The San Marzano tomato comparison was something I was wondering about for years.
@@wrfx0rzand I was so (over) confident that I knew what would be the best, and what was important. Really eye opening. I was so angry about those San mericano, or whatever they said. I’ve been fooled for years
I really enjoy your videos. I find them so informative as well as inspirational and entertaining. Especially your videos about meat, steaks and burgers. I was wondering if you have ever done any videos about cooking with alcohol. What does it really do? Does it enhance flavors? How does it work in a marinade? Does it tenderize tough meat? How does it work in baking? I've been looking but all I have found is anecdotal and not scientific.
Keep the videos longer, your content is like no other channel! Which is why your so successful! Your the JRE of cooking channels!
1. All the food science ones, it's a topic that always interest me
2. Can you put in herbs and spices in pasta, pizza and regular dough to up their flavour
3. Italy
I think a deep dive into air frying would be a interesting topic. Maybe cover things like how it compares to traditional frying, the benefits, the cons, what all you can use it for etc.
You should try visiting Scandinavian countries, for example Norway, to see the cuisine, it isn't very the main focus of the culinary world but would be interesting to see it explored from your point of view. Loved all of the videos been a blast to watch
Really loved the "How to Meal Prep" video. I hate meal prepping and have a hard time eating, and that video really helped me. Also, would love to see you go to Japan! The cuisine is so interesting and diverse and would love to see your take on it. Thank you for all the great videos this year, Ethan!
yes to Japan !!!!
Favorite 2022 Video: Döner Kebab
Deep Dive I'd love to see: Rice types
Travel: Would be awesome to see you go to Japan or Korea
I know this isn't exactly what you asked but there desperately needs to be a dumb guy cooking series on RUclips. simple cheap fast recipes for poor people like me who like to look at the hard fancy stuff but can barely make a pb&j
One thing you should learn is to turn off autofocus. Set focus manually and leave it be. "Breathing" focus really sucks for viewers. Set your f-stop higher so everything in the kitchen stays in focus even as you move around
Street foods around the world are so good and inaccessible to most of us so I think that might be a good focal point for 2023.
The autofocus in this episode was very distracting. Loved the content but it did detract a little. I really like the ingredient deep dives and would love to see some more collabs with other food youtubers, if possible. Adam Ragusea is a perfect match for your style
Favourite videos: Hard to pick just 1, in general I really like the ingredient deep dives and food science videos. Over time I've found those sorts of videos a lot more interesting than straight recipe videos (although the kind you do are really good too, where you dive into the reasons why each ingredient works and cover possible variations, like the pasta videos you did earlier in the year). These fast food videos are great for some lighter content too, a good way of showing quick and healthier home fast food, to stop me ordering as much takeout. If I had to pick one though, maybe biased from recent memory, the meal prep video you did a couple months ago was really useful, and helped me re-evaluate how I make food for the week.
Future ingredient videos: Oil might be an interesting one, you've touched on the ideas in past videos, and gone in depth on olive oil but a deep dive on the whys and hows of using different types of oils would be good. I see lots of videos and articles talking about high smoke points and how olive oil shouldn't be used for frying, but then a fair number who say it's overblown and doesn't matter so much. Blind taste tests of different oils for deep frying, roasting, stir fry, salad dressings etc might have some obvious results, but maybe not as much as we think.
Other cuisines: I was going to say Mexican, but then I remembered you did that a couple years ago. I'm a big fan of Asian cuisine, US chefs often miss a lot of the details when doing recipes and videos, while native chefs and people can be a bit overly traditionalist about there only being one right way to do it, with ingredients that aren't readily available in the west. I think you'd do a good job of balancing between the two, explaining why they use certain ingredients and techniques, what effect they have, and how we can best replicate it in our kitchens. So my vote would be for Thai or Japanese.
Love what you're doing, I've learned way more from these sorts of videos than most other cooking channels. Definitely agree on the long form content vs the trend of more short form videos on RUclips and other social media these days.
I loved the crunchwrap supreme video
I'm from Germany, we don't have a tacobell or something similar here. But I fell in love with this
I really like your approach to healthier meals. You make small changes and use technique to still have great food that doesn’t feel “healthier”. Love more of that. The deep dive into ingredients…. Groceries have gotten so expensive and a lot of us have to choose the cheaper stuff these days. It would be awesome to have some videos of how we can take those cheaper ingredients and “fix” the issues with them. Like what techniques can be used to make them seem like you used the better products. Hope that makes sense.
I saw you used bread flour for the spicy chicken tenders. Does this work better for fried chicken, or it's just what you had on hand and type of flour doesn't matter that much outside of baking?
Did you know that your name has polish origin? It means breadman. I realize that as i watch you make breaded chicken and i think that's absolutely hilarious.
Does anyone else do this; When you make a salad & are adding raw carrots, you peel them, & then use the peeler to shave down the carrots into strips for the salad? Guess this would be considered "Home Style"?
As a Cuban, I’d love to see videos on Cuban food, but I do not recommend traveling there. The tourism industry is one of the main things that funds and props up their oppressive government but the cuisine is delicious
Deep dive into brining/pickling. Showing the different methods to pickle things and how they affect longevity of storage.
I'd love to see some content around African and Polynesian food. I feel like most Americans don't know anything about foods from those cultures
DId you change your lens? It gets out of focus quite often and makes me dizzy XD. Awesome content as always!
Ethan - this was a most enjoyable video to start my Monday morning with! Got a few points/questions/suggestions...
1) Firstly, this was the most relaxed "can I make this faster" video I've ever seen. Loved the chill vibe, good music, good and thoughtful answers...and the fact that even you were trying to make something fast, you weren't rushing around madly, but just did your thing and didn't get flustered when Popeyes beat you with their "sitting on warming rack" chicken in 21 minutes..
2) Would def appreciate a video on BtB! I've just started using this lately and have appreciated the boost it gives and so would definitely like to see more ideas in how to use it. I forget where I got this hack from, but recently made some taco meat for burritos. Before I've tried mixing all my own spices together (standard onion powder/garlic powder/cumin/paprika/cayenne/pepper/salt/etc) but it just lacks the pungency and depth and deliciousness that the McCormicks (or whoever) packet gives. So other night, used my spice mix but instead of salt, added a tablespoon of beef BtB and it was delightful!! That stuff is where it's at (although maybe I should use low-sodium one next time hah)
3) I follow a few food youtubers and you're definitely in my top 5! You're also the only one I enjoy who is also a fellow Texan, so I appreciate seeing HEB products pop up and your references to things I'm also familiar with. That being said, would love to see some videos on things that are more Texas/local specific. Maybe visits to some genuine taquerias and an analysis into what makes a great breakfast taco (me and my friends have had so many debates on this. We have come up with three pillars - fillings, tortilla, and homemade sauce/salsa. If a taqueria excels at 2 of the three, it will be a great taco.) Also on that same point, would love to see a deep dive into the green sauce that so many taquerias make. I know you had a great multi-part series on hot sauce (which I greatly enjoyed!!), but the green sauce here is its own animal (not fermented but actually oil-based and...very addictive). I've spent countless hours doing my own experiments to fine-tune a recipe to try and mimic a local Mexican restaurant here in Houston and I'd be interested to see your approach. Anyway - more Texas content and things that we do here that most other places don't...and that I'm sure people would be fascinated to see!
That all being said, this is far longer a comment than I meant to make. One more thing before I close. Have really appreciated your deep-dive videos into ingredients and questions that I always wonder. Especially the ones on tomatoes and vanilla have been huge for me, as I use these things all the time and now I'm actually aware of what I should be looking for when I'm at HEB. So...very much appreciate the insight and education your videos have been giving me. Appreciate you, man!
This is my favorite series you do, but I also liked the food science videos a lot too. It would be fun to learn more about different spices and the best times to use different spices. I would like to learn how to make different kinds of Asian foods. Not just the main staples but even some of the other foods from smaller Asian countries.
Long form only deep dives please. The science is what matters.
How come you don’t use soap to wash your hands after touching the chicken?
As a midget, do you buy special mini chicken breasts like Cornish hens to better fit your tiny Itty bitty hands?
Love the homage to Cowboy Kent Rollins with that dance after taste testing.