Improved Panzanella Salad | Kenji's Cooking Show
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- Опубликовано: 6 сен 2021
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Find my books and stuff here: www.kenjilopezalt.com/
Here's my Panzanella recipe: www.seriouseats.com/classic-p...
Here's my gazpacho video: • Gazpacho | Kenji's Coo...
Here's the gazpacho recipe: www.seriouseats.com/andalusia...
Here's my pa amb tomaquet video: • 30-Minute POV Meal: Ga...
Here's Daniel Gritzer's pappa al pomodoro recipe: www.seriouseats.com/tuscan-to...
Here's my tomato mayo toast recipe: www.seriouseats.com/the-tmt-t...
Here's one of my BLT videos: • A BLT is Not a Bacon S...
Here's my BLT manifesto: www.seriouseats.com/blt-manif...
Here's my pickled red onion recipe: www.seriouseats.com/pickled-r...
Here's Ethan Chlebowski's Pickled Red Onion Video: • Why I always have Pick... 
Хобби
Pickled onions were heard of at 7:07 and seen at 7:21
This has been your pickled onion report.
My only trusted source for pickled onion news. Thank you.
“I make what looks right and it tastes good.” Best cooking advice ever.
Hey Kenji! Chef John actually used that same trick of salting the tomatoes in advance and use the resulting juice in the dressing. You guys seriously need to do a collab!
I love Chef John!
It’s not really a “trick” it’s just the recipe. Also salting tomatoes is just common knowledge lol. Not trying to shit on anyone but cmon now yall
Some say that tomato still lives under Kenji's fridge.
Unless Jamon found a way to get to it.
I love how you link Ethan Chelbowski for the pickled onions XD
ya its awesome, Ethan Frequently shouts out kenji as well!!
@@drewgalbraith4499 cus usually Ethan uses recipes or techniques kenji originated.
Yeah Ethan and babish are 90% Kenji work reimagined. They all do good work.
They do far less work. Vultures
I can't even imagine the honor of being mentioned on an accomplished chef's channel like this. Awesome that you mentioned Ethan here!
"I just make what looks right and tastes good"
I'm glad you got the Ethan Chlebowski reference in before we did. It's the panda crossover we needed.
Hell yea!! We need a colab as well!!
That'll be bigger than the Babish-Joshua collab
@@AkashDeyadey babish and kenji is the biggest possible combo
Ethan getting a shout out, everything is coming full circle.
I've got a few days old rustic bread and a big box of heirloom tomatoes from the neighbors. Timing is amazing.
I've always loved the Ying and Yang of your dogs.
No one ever mentions it but I just wanna say that using a bench scraper to transport veg and clean off my board has been a life changer ever since i first saw kenji using his
me too
Ah, I miss a good panzanella. I used to make it with the days fresh focaccia bread for immediate service, so drying out the bread and draining the tomatoes was not needed. Mine was more green with an arugula heavy greens mix instead of just basil. So good and refreshing on a summer evening.
Thank you for making these videos! It really helps having explanations for the chemistry behind the meal to further my understanding of why certain things are done in the dish
I just looove how the cooking is explained so scientifically! That too in a matter of fact manner! 💚
I'm such a big fan! thank you KENJI!
I made a caprese salad recently with some locally-grown tomatoes and fresh basil and mozzarella. It's amazing how those simple ingredients come together to make such tasty dishes.
As a parent of two older (and picky) kids, I hope you understand how awesome it is that you have introduced your daughter to such a wide range of foods! I'm jealous!
I make a very similar dish as a dinner during the summer. I add in some sliced and halved cucumbers to the tomatoes and bread, with a dressing of just red wine vinegar and olive oil, and maybe some chicken thighs if I'm feeling like it, all finished a drizzle of balsamic glaze and a bunch of basil. Always a hit in the household!
Ethan got me into pickled red onions and now they are permanently in my fridge now. Just had them on a sandwich for lunch ;) After watching ~50 of his videos where they made an appearance in 49.... I had to try them!
Me too! They're so easy to do, and he was spot on about going well in a peanut butter sandwich
If you like spicy, throw a couple of slices of habanero in with the pickled onions. So good!
Onions are GOATed
You mentioning Ethan and knowing how happy that'll make him has made me genuinely happy. He seems like a good dude.
This looks really good!
You should do a video shows us you grocery shopping! That would be soooo good to see your thoughts as you shop!
You’re the best! I’m addicted to watching you, been watching for 3 years
I love that you shout out other people as well! Gives me more places to explore along with you
Chef John(foodwishes)
Woks of Life
Lady and Pups
come to mind that Kenji has mentioned
I absolutely love the casual, comfortable yet still professional style of these videos. Nothing quite like it anywhere else on RUclips :)
I just made this and it was outstanding. What an easy way to make the dressing.
I just happened to have a half loaf of whole wheat sour dough, tomatoes and basil from my northern CA organic market. Salad is now resting on the counter. It’s gorgeous :)
Ethan's videos are really great. I never realized how versatile pickled onions can be but he convinced me.
I really like this a lot . I make it all the time!
Thanks and cheers Chef Kenji. Your videos are the best. Your POV approach is the best teaching method for we (me?) wanna-be home "chefs".
I used your immersion blender mayo trick on a vinaigrette the other day and it worked great! 10/10 would emulsify again
Too funny. I found your recipe for this on Serious Eats a couple months ago. I've been making it all summer long! It makes a perfect lunch!
OMG! I love this! 😋😋
I made this, except I used balsamic vinegar and some barbari bread from a local Afghan market. Absolutely delicious, thank you.
Man, I was hoping that some of the channels I watch to take up the mantle of showing all of us who have crops coming in some good recipes. So far, you’re the only one. I don’t measure anything either. Baking may be a science but cooking can be a jam. Practical, fresh and definitely anyone can do this. Kenji is always covering the best of the basics. I love that this is the kind of thing you can toss in in the side if you have way too many tomatoes that you have no idea why to do with. I know I do.
Thanks for this video.
Love this salad. My friend always makes it from serious eats and she sent me the link. Love your video. Trying to make this tomorrow (even though it’s not tomato season)
Great tip about draining the tomatoes! I wish I had known that when I tried making your corn salad with seasonal heirlooms and other types of fresh tomatoes because when I arrived at the cook-out I went to, there was just a pool of tomato juices at the bottom of the bowl. I'll definitely keep this tip in mind for future tomato salads.
Cleaning the mustard spoon . . . YES! :)
I make this recipe all the time- like weekly. I like to add fresh mozzarella and call it dinner. Thank you for making my summer a little more delicious.
Great dish. On the 3rd time I made it, I added some thin lemon slivers (with rind), a spanking of dried herbs and goat cheese slices.
I HAVE to make this!!!!!!!
I’d love to see your kitchen cleaning routine. I had a jam recipe in too small of a pot, it overboiled, and now I can’t get my cooktop clean. There’s gotta be a pro-tip for that sort of thing!
try baking soda and vinegar
Bar keepers friend
ruclips.net/video/6haQYDyL7K4/видео.html Kenji cleaning vid!!
Shoutout to Ethan!
Very nice sharing 💕💕
delectable.
Tomato sandwich so simple and perfect 👩🍳 💋
Hmm that's so weird, I suddenly crave a cold refreshing Fremont Brewing™ Ollie IPA.
Oh man my uncle lives on Whidbey and while visiting him I was trying every IPA from Fremont and the Ollie was by far by favorite. Been trying to figure out how to get my hands on it here in Florida
Bruschetta is also a great bread and tomatoe dish :)
Love to see aardvark in the fridge! I didn’t know about it until I moved to the PNW and can’t get enough now
I love how you gave Ethan a shoutout - I believe he's truly a huge fan of yours and if it were me, getting a shoutout from someone whose had and still has so much influence on my cooking career would mean everything. It also reinforces this nice way of go about cooking and collaborating on cooking-related info. Thanks, Kenji - you're awesome.
I don't think I have ever had bread like you are talking about.
Great video as always. I look forward to trying this. FYI I one of my corgis would steal my tomatoes off the vine.
I'm sure this simplistic version lets the heirloom tomatoes shine. I like to add minced anchovies and some capers/olives, lots of possibilities is why i love panzanella.
ottolenghi has a recipe using anchovies and capers in olive oil to infuse it with flavor, in which the bread is then dunked into. absolutely delicious! especially if the tomatoes aren't as perfect and you need more flavor 😃
Love anchovies in panzanella or any number of fresh tomato dishes.
I always have leftover salad, and can't stand the texture of the bread after a couple hours, so I started deconstructing the salad the next day for breakfast. Retoast the bread cubes, and add the veg to a scramble 👌
Give or take 6 minutes from the cut. :D
first shown at 9:07, about 7 minutes of video to the cut
Video comes back with timer at 9:20
Let me start out by saying this is my favorite recipie because I have never been leftover-pipelined towards gazpacho. I think I originally got hooked on your videos bc of your no-nonsense type of movement (decisively licking the dijon spoon clean before putting it back into action, an example)
here's my question: About the tomato liquid coming out and then back in in the name of emulsion: I think I get it
Do you clean your big wooden cutting board in the sink after each use? Or just wipe off? Trying to figure out the threshold for when it needs a full soap/water treatment.
Lmfao when Kenji said, “…I’ll have to cause I’m always hungry” I died laughing 😂
My man Ethan made it!!!
Kenji!!! Your a stud! 🤙🏼❣️
nicee
My dog eats not only the tomatoes in reach, but the tomato leaves. She has also decimated shiso, mint and curry leaves.
Ethan is the man!
Kenji too!
Serious eats
I’m fasting for blood work, why on earth am I watching this now?
The idea of salting before, and using the juice for the dressing is brilliant. But I also think the salad is supposed to get soggy, otherwise the big hunks of bread are unedible. But, this should happen while serving and eating, not before, so the texture changes during the meal. So, you could also store the tomatoes and bread separately and mix them when ordered. My two cents.
My favorite part is always the dogs getting their treat.
are there any dishes you recommend as the "clean out your fridge" dish?
It seems he goes for egg-based dishes like Frittata and Omelettes as a "throw everything you have left in it". Personally I go for pizzas, if you don't have dough, use tortillas and cook them in the oven, you can make a bunch of different themed ones to really make certain ingredients shine. Salads work great too, pick a green base and throw everything you've got in. You can use grilled cheeses, quesadillas, or other bread/dough + cheese + random filling type meals as well. Great for getting rid of various meat or to sautee up some veg and throw in.
“I just make what looks right and what tastes good.” That about sums up Kenji’s philosophy/videos, and I LOVE it!
I have leftovers of a marinated tomato salad from a bbq Sunday and I was going to make a panzanella but theres way more liquid than I need. I dont want to throw away the rest of the marinating liquid/dressing from the tomatoes, any other ideas about how to use it?
Add some bread and cucumbers and peppers and olive oil and blend it into gazpacho.
The tomato that fell underneath the fridge is forever lost to the dark abyss. RIP little halfling, I bet you would've been delicious!
Hi Kenji, thank you for pointing that pa amb tomaquet is a catalan dish. We appreciate u here!
can you please explain how the emulsion forms with the oil? i’m not quite sure what binds the water and oil together.
Mucilage from the mustard and mechanical stirring from the whisking.
Does anyone know what size his cutting board is?
hello kenji
where can i buy this plate?
Nothing like a light 1500 calorie salad for the afternoon!
I first horizontally slice my onion then vertically does it make a difference ?
No, whichever is easier for you.
Feel thats the first time shabu missed.
Just whipped this up. 10/10
Kenji, what type of counters do you have? We recently moved into a house with marble counter tops and apparently acannot put hot things on them. Your counters look similar, I'm wondering if you think it's okay?
And now I see that you put the hot pan on some towels. My bad, I thought you put it directly on the counter top!
I never put hot things on a countertop or cutting board!
Looks delicious but there is no bread too far gone for Panzanella, if you need woodworking tools to cut it it's just hard enough haha
Does a simple tomato water vinaigrette make any difference for a caprese salad?
I wouldn’t really want a vinaigrette on a caprese.
Eek. No balsamic on caprese!! It covers up the flavor of really good tomatoes.
Hey Kenji! Love your videos. Do you have a PO Box, i work for a small craft brewery in Scotland and would love to send you some beers :)
No worries if not, thanks for the content!
Nate
I don’t but thank you for the offer!
*HELP!* I soaked dry black beans, cooked for a few hours, never got soft. Beans soaked over one full day.. Did I not add something important? Cooked without salt.. Need help.
Very old beans will not get soft, no matter what technique is used to prepare it. Also if you have hard water or chlorinated water will make softening more difficult. Avoid using acidic ingredients (lemon juice, tomatoes, vinegar and even molasses) before beans are soft.
can we just use cherry tomatoes in the salad?
Yes absolutely.
Needs cucumber 😉 thanks for the video. I just told my wife that I’m going to make Panzanella tomorrow with our leftover baguette - and here you are 😅 sometimes it’s scary… Regards from Germany 🇩🇪
Edit: my recipe i always do, is a little bit different: no emulsion, because the bread soaks all the juices, so why should I?! We use cucumber in addition and it fits perfectly. I can recommend white balsamic vinegar. This gives a nice mix of acid and sweet. I love Ethans pickled red onion but in this salad I always use ordinary red onions like the Italians do and it’s very nice and sharp!
0:40 Duke's fans, represent! :D :9
Traveling through the Midwest and south during summer vacations, we often encountered stewed tomatoes with pinches of sliced white bread. I love stewed tomatoes so I always picked my way around the soggy white clumps. Is there any virtue to this old fashioned dish?
How do you keep that big wooden cutting board from smelling like onions and garlic all the time? I wash and oil my Boos regularly, but it inevitably gets an old garlic/onion/pepper funk which infects other foods. No one likes an onion scented apple.
I just use a combination of dish soap and all purpose cleaner and it doesn’t smell… what do you use?
@@teunputker Same thing. Dish soap. Hot water. Board gets washed after use. Oiled when it needs.
@@JoeDillingham are your knives super sharp? My guess (and I say guess, I don't cook often) is that sharper knives would end up in less juices left on the board and more left in the food.
Make a paste with 1 part water and 3 parts baking soda, scrub it into the area, let sit for about 15 minutes; rinse off. Proceed with the usual cleaning (soap) rinse again. Dry it with absorbent dish towel. Oil when needed.
TOMACCOES! :)
1:27 um lmao
Chlebowski - pronounce HLEBOVSKY
Is that some chippy salt I see in the corner?!
It is!
Panzanella is a tomato salad despite the name.
Burger time.
Just a question not a critique, would you use that tomato with lots of green lines In this recipe in a restaurant? I always cut those away even for my homegrown tomatoes
I’m not sure what you mean. Some tomatoes still have green stripes or can even be fully green when fully ripe (such as green zebras, for instance). Is that what you’re talking about?
@@JKenjiLopezAlt from the stem end. It looks like the stem kinda of star shapes out into the flesh. I cut that out but end up losing so much tomato
Ethan