If you can get buffalo mozzarella, it's worth the price for a caprese salad. I've also tried this with burrata cheese, too. But you can't go wrong with cows milk mozzarella as long as it's fresh, soft and snowy-white.
As an italian I really appreciate your video, it's not very common to see strangers who really understand our food culture, based on the quality and the freshness of the ingredients. Great job!
I'm fortunate that I live near a great Italian supermarket. They have great food that makes cooking better. I'm also an avid gardener. I have grown great tomatoes. I actually prefer tomatoes on the vine as my second choice. That salad looks awesome.
Z End they come in a range of flavors from buttery to grassy, but most really good olive oils will have a bit of an astringent, peppery, butter kick at the end.
Hello Kenji! This is Joyce, we met at Fieldwork Brewing in San Mateo a few weeks ago. Since I've just moved to the bay area from NYC, can you recommend a few farmer's market/grocery store in San Mateo County for fresh produce and cheese? Thanks a lot! Say hi to your lovely daughter and good luck with the new restaurant!
My SO has temporal lobe epilepsy,, a L.temporal lobectomy and a load of nasty surgeries - even SHE remembers JK.L-A vids better that you. Luv ya 'Big Boi 2000', but stop the jerkintitile comments..
1/ If I had to grow just one thing in the garden it's fresh basil & savory [1 is not a simple concept] (well sweet corn, g.beans, squash, spinach, sorrel, leaf lettuce, parsley, ...) Sheesh - got ~15lbs of g.beans in the freezer so far this year and the sweet corn will rock in a few weeks. 2/ Tomatoes - first/earliest the tiny, easy-ripen, grape tomatoes, but also romas that don't taste like unripe pumpkin (yak). 3/ My wife eats all these straight from the garden, but a splash of evoo & pepper & N.Italian bufalo-moz is a pure treat (and I have no objection to a splash of wine or vinegar),. 4/ Wanna have your babies J.K.L-A - lemmeno. 5/ Where-TF did you find that spankin' damasq steel knife - wicked, nice! -- Had summer-squash-fries + g.beans (w/ spices) + leg-o-lamb on the kamado grill tonite. Yikes what a treat. I win.
Darwin's Beer Reviews Definitely adds that nice sweet viscosity in your mouth. I went to this Balsamic Vinegar farm in Modena, they aged so many vinegars in different types of wood, each wood made the vinegar taste different. I think a rich 15 year aged Balsamic Vinegar would go great on this salad, unlike the shitty super watery ones we have in America.
Sam M. I am using the informal concept of viscosity, for example, honey has a much higher viscosity than water. I am referring to how sticky, thick, and dense the fluid is. So viscosity is the correct word.
tgwoolshire Virgin olive oil is from the first pressing of olives, using only mechanical pressure and no chemicals to aid in oil extraction. Virgin oils are further classified by quality, with lower acidity oils being better. So extra virgin is an especially good virgin olive oil. There's also premium extra virgin.
He doesn't explain what makes quality or how to pick the best stuff or ANYTHING beyond having your own local "x", he just sort of assumes all of this deep, pre-existing knowledge. And if you admit that you don't know all of this stuff, or that you don't have your own local mozzarellaria or whatever? Shameful, you must be a food pleb! Typical bay-area mentality imo: snobbish
He tells you where you can find all the ingredients you need and what to look for to find the best ones. You're just one of those people who thinks that everyone who knows more about x then them is a douche bag.
I bet you're the kind of guy that puts pineapple on your pizza pie and then cuts it into little squares.....This is a classic and there's little room for deviation. If you don't have the correct ingredients then DON'T DO IT!
Better Ingredients, Better Caprese, Papa Kenji
I spit out my drink XD
rule 1-5: use good ingredients
Rumor has it if you cut all ingredients into triangles the salad tastes even better....
sure, I also heard some thicc balsamico cream from Aldi gives the recipe a proper final touch
If you can get buffalo mozzarella, it's worth the price for a caprese salad. I've also tried this with burrata cheese, too. But you can't go wrong with cows milk mozzarella as long as it's fresh, soft and snowy-white.
Stopped at coop got the best ingredients. Picked up wine. And fed friends it was fantastic. Thank you for the recipe.
Damn that is some good looking tomatoes my dude
I just did this today with fresh garden tomatoes and it was amazing!!
I just got gifted a gorgeous flat of local tomatoes. Been waiting impatiently. 😁 Thank you, again. I see a caprese weekend. Me & 'maters & gluttony.❤️
This is the first time ever i watched his video and i already like him. 🤙
As an italian I really appreciate your video, it's not very common to see strangers who really understand our food culture, based on the quality and the freshness of the ingredients. Great job!
*Tonio trussardi joins the game*
The prettiest and most delicious looking caprese salad I have ever seen!
I'm fortunate that I live near a great Italian supermarket. They have great food that makes cooking better. I'm also an avid gardener. I have grown great tomatoes. I actually prefer tomatoes on the vine as my second choice. That salad looks awesome.
This looks really excellent. Glad you didn't f*** with it!
I removed a softball sized dead skin on my shoulder after I ate this, is that normal?
Did you by any chance had this dish at a town called Morioh? I cried a lot of tears when I drank the water there.
@Hugo Hugenotten guess someone didn't get the jojo reference lol
Looks tasty! What are you looking for, flavor-wise, in a worthy olive oil?
Z End they come in a range of flavors from buttery to grassy, but most really good olive oils will have a bit of an astringent, peppery, butter kick at the end.
Thank you for the reply, I love your channel and insights!
Use good quality ingredients.. who knew? haha
loving your recipes!! simple, good ingredients. just delicious
What's "... excellent olive oil", what brand do you use?
P.S. Love your channel!!!
This is my new favorite channel.
Great recipe, Super Fresh and EAsy to make
Do I serve it up with little toasts for people to pile this on? Or small plates with a fork? Thanks for posting this
I am not a salad person, but I would DESTROY This salad. it looks so amazing
Hi
Digging the new wave Muzak for these videos.
Excellent video. No F**k it with at all.
We ok the Balkan shore add some aceto balsamico alongside basil leaves and olive oil. It's wonderful
Hello Kenji! This is Joyce, we met at Fieldwork Brewing in San Mateo a few weeks ago. Since I've just moved to the bay area from NYC, can you recommend a few farmer's market/grocery store in San Mateo County for fresh produce and cheese? Thanks a lot! Say hi to your lovely daughter and good luck with the new restaurant!
Joyce J. Ji i go to the farmer's market at te college of San Mateo on Saturday's!
Thank you for the info!
ft I feel like I've seen this vid before? Am I going crazy?
I thought the same thing. I've seen Kenji double post on instagram before, so I wouldn't be surprised if this is reposted
My SO has temporal lobe epilepsy,, a L.temporal lobectomy and a load of nasty surgeries - even SHE remembers JK.L-A vids better that you. Luv ya 'Big Boi 2000', but stop the jerkintitile comments..
What about the balsamic??
Instructions unclear; fucked with it.
What about balsamic?
1/ If I had to grow just one thing in the garden it's fresh basil & savory [1 is not a simple concept] (well sweet corn, g.beans, squash, spinach, sorrel, leaf lettuce, parsley, ...) Sheesh - got ~15lbs of g.beans in the freezer so far this year and the sweet corn will rock in a few weeks.
2/ Tomatoes - first/earliest the tiny, easy-ripen, grape tomatoes, but also romas that don't taste like unripe pumpkin (yak).
3/ My wife eats all these straight from the garden, but a splash of evoo & pepper & N.Italian bufalo-moz is a pure treat (and I have no objection to a splash of wine or vinegar),.
4/ Wanna have your babies J.K.L-A - lemmeno.
5/ Where-TF did you find that spankin' damasq steel knife - wicked, nice!
--
Had summer-squash-fries + g.beans (w/ spices) + leg-o-lamb on the kamado grill tonite. Yikes what a treat. I win.
Now, that's a salad I can get behind.
TL;DW Use excellent ingredients, season it well, and most importantly, don’t fuck with it.
Are you still using the Arbequina olive oil?
Adam Yowell sometimes! I think the one I used in this video was a blend from Spanish Oaks Ranch here in NorCal.
You can sell the leftovers to Michael Scott for $500.
And balsamic drizzle maybe
And you can use Burrata
Jesus that looks good
I respectfully disagree about the vinegar. It adds just a little more depth and tartness when using sweet tomatoes. Otherwise, great video.
If you get some proper Italian barrel aged Balsamic, a touch of that really offers a rich dark fruit sweetness and light acidity to the dish.
Darwin's Beer Reviews Definitely adds that nice sweet viscosity in your mouth. I went to this Balsamic Vinegar farm in Modena, they aged so many vinegars in different types of wood, each wood made the vinegar taste different. I think a rich 15 year aged Balsamic Vinegar would go great on this salad, unlike the shitty super watery ones we have in America.
cheeseecheese I don't think viscosity is the word you're looking for.
Sam M. I am using the informal concept of viscosity, for example, honey has a much higher viscosity than water. I am referring to how sticky, thick, and dense the fluid is. So viscosity is the correct word.
cheeseecheese In that case I don't understand how vinegar adds viscosity to a dish dresses with olive oil.
Amazing
Bravo chef
I also use dried oregano , excelent dried oregano
Frickin Beautiful!!!!!
Excellent
*excellent*
Best caprese salad video I've seen yet, don't f#ck with good ingredients
With lots of wine...🤗🙃🙏
That tomato still scares me.
oregano on it is nice too
A work of art; a gift from God.
lol "artfully. like you give a damn"
No cucumbers?
Now hear me out... Peaches. Yes, peaches. Just give it a try in your next caprese!
I like this but I love the acidic and savory flavor from the vinegar
I’m sorry but your cheese to tomato ratio is awfully low. Although i do like the idea of different varieties and different sized pieces
Is it tomato season already?!
It is here! My tomatoes started coming in last week.\
J. Kenji López-Alt Mine too! Big yellow babies they are
Yuuuuuummmmmm
i agree on the vinegar. I dont use black pepper on my caprese, covers too much. Most of the times i prefer oregano to basil.
So no one is going to talk about his baby daddy t-shirt?
Baby daddy.
can someone explain to me what extra virgin olive oil means I'm either a virgin or I'm not so what's Extra Virgin? thanks great video
tgwoolshire REALLY ugly olives.
when you dont even think of sex, thats when you are an extra virgin
Ryan Liu oh wow what a genius olives can't think
tgwoolshire Virgin olive oil is from the first pressing of olives, using only mechanical pressure and no chemicals to aid in oil extraction. Virgin oils are further classified by quality, with lower acidity oils being better. So extra virgin is an especially good virgin olive oil. There's also premium extra virgin.
Sam M. thank you so much for the real answer I sure do appreciate it
I fucking love your channel, I maaaaybe would have added a tiny splash of vinegar though :)
Cut the tomatoes directely on the plate so that you dont loose any of the juices
Wheres the balsamic vinegar?
Somebody get this boy a thesaurus
On a side note I'm drooling
I've also had success with finely diced garlic
ADD MACARONIS ITS GOOD
i summariz nowe:
use gud stuf,
thangs fo wating
I mean all he said was "use good ingredients" |:
You can literally say that about anything.
He doesn't explain what makes quality or how to pick the best stuff or ANYTHING beyond having your own local "x", he just sort of assumes all of this deep, pre-existing knowledge. And if you admit that you don't know all of this stuff, or that you don't have your own local mozzarellaria or whatever? Shameful, you must be a food pleb! Typical bay-area mentality imo: snobbish
He tells you where you can find all the ingredients you need and what to look for to find the best ones. You're just one of those people who thinks that everyone who knows more about x then them is a douche bag.
"Seasonal and excellent ingredients"
Shows brown tomato LUL
Balsamic glaze adds a lot. A great recipe doesn’t have to be so pretentious.
The best olive oil came from spain not from italy!
How do you eat this
Knife+fork?
with your mouth.
I bet you're the kind of guy that puts pineapple on your pizza pie and then cuts it into little squares.....This is a classic and there's little room for deviation. If you don't have the correct ingredients then DON'T DO IT!