As a classically trained chef I'd like to offer some insight to you. STOP...constantly flipping and stirring the potatoes and onions. They need time to brown on the griddle. Spread them out and just let them cook for several minutes until they start to brown on one side then flip. When you constantly stir them and flip them you don't allow them to get to a consistent temp. Furthermore, don't squirt water directly onto them. Onions and potatoes have tons of water in them. If you'd thawed the potatoes first then wrapped them in a towel and squeezed them first you'd be amazed at the amount of water. You don't want them mushy. You want your potatoes lightly browned with a slight crunch and your onions to be translucent. Squirt your oil onto the griddle and use your spatula to spread it. One of the biggest mistakes people make is moving their food around too much. Patience is a virtue. Same goes with grilling meat. Let it rest and sear and hold the juices in. Good luck on your ventures. Always cook items that take the longest first.
Love your videos! I use a RF temperature gun to see what temp I am cooking at. Also, I found using a folder paper towel under a small rectangular bacon press works well in wiping down griddle top.
I think the apron is a great idea, I should wear one when I cook it gets messy sometimes. Did you say you're in cajun country? I'm south of Lafayette. Love cooking outside. Those hashbrowns looked good. I especially loved that big bowl of pancakes. Just enough for one hungry cajun.
Thanks for the tip on scrambled eggs w/sour cream never had that love sour cream and so your kids know you're a great teacher! The best I found till today was garlic on eggs. I also think I should get an apron my jacket smells like bacon! Thank you
If you watch a Japanese steak house griddle, although they are very expensive griddles, they only have ONE burner, in the middle. The heat transfers to the outer parts of their griddle but very hot in the middle. You have to move the food a lot while using a griddle. JS
Nice job, but I would leave out the onions. Recently I found some dehydrated hash browns at Sam's Club. They are IDAHO SPUDS Golden Grill Hashbrown Potatoes 33.1 oz box that is to make 50 servings. To rehydrate them put equal portions of water and potatoes in water that is 140- 160 degrees. Let them soak for 12 minutes. I like them as good or better than frozen HB's. The nice thing about them is that you can take them camping or hiking and they require no refrigeration. Keep up the good work. Since most of my griddling is for one person, the 17 inch works well for me.
Good thing you put your name on the screen in the beginning. I was thinking something totally different.. None of the architects talk to any MEP contractors when designing.. pure and simple fact... Nice job cooking though.. lol
Nice video. You handle a vegetarian food with the same spatula that you touched meat with? I always thought that was a no no unless she’s not a strict one.
in my opinion, you are running the grill too low for the hash brown mix. When working a griddle like Waffle House, they keep it hot and move fast. I would have had the middle running wide open and move the food around as you cook. JS
Nothing worse than cold breakfast food items and hard to keep them hot and fresh. What you called "hash browns" are not hash browns. Those are what the bag says, diced potatoes.
As a classically trained chef I'd like to offer some insight to you. STOP...constantly flipping and stirring the potatoes and onions. They need time to brown on the griddle. Spread them out and just let them cook for several minutes until they start to brown on one side then flip. When you constantly stir them and flip them you don't allow them to get to a consistent temp. Furthermore, don't squirt water directly onto them. Onions and potatoes have tons of water in them. If you'd thawed the potatoes first then wrapped them in a towel and squeezed them first you'd be amazed at the amount of water. You don't want them mushy. You want your potatoes lightly browned with a slight crunch and your onions to be translucent. Squirt your oil onto the griddle and use your spatula to spread it. One of the biggest mistakes people make is moving their food around too much. Patience is a virtue. Same goes with grilling meat. Let it rest and sear and hold the juices in. Good luck on your ventures. Always cook items that take the longest first.
Agree. I cringed every time he added water to the potatoes. The goal with browning is to get RID of the water to allow them to brown.
Love all the architecture analogies! Great video!
As soon as I saw you build that beautiful pancake tower I subbed.
Only 3 minutes in and I had to say such a great video. Funny and informative.
Love your videos! I use a RF temperature gun to see what temp I am cooking at. Also, I found using a folder paper towel under a small rectangular bacon press works well in wiping down griddle top.
Architecture guy over here, and recently got a Blackstone 36” which is amazing! We design and draw using Revit, of which I’m a 16 year veteran lol.
Not many people are 16 yr Revit vets! I am one too.
I think the apron is a great idea, I should wear one when I cook it gets messy sometimes. Did you say you're in cajun country? I'm south of Lafayette. Love cooking outside. Those hashbrowns looked good. I especially loved that big bowl of pancakes. Just enough for one hungry cajun.
I relate with you on the Blackstone. And kids!
Thanks for the tip on scrambled eggs w/sour cream never had that love sour cream and so your kids know you're a great teacher! The best I found till today was garlic on eggs. I also think I should get an apron my jacket smells like bacon! Thank you
HASH BROWNS = LIFE
If you watch a Japanese steak house griddle, although they are very expensive griddles, they only have ONE burner, in the middle. The heat transfers to the outer parts of their griddle but very hot in the middle. You have to move the food a lot while using a griddle. JS
Japanese restaurants griddles are all stainless steel easier to heat up. Blackstone griddles Are all steel .
Hashbrowns they look more like home fries are hashbrown supposed to be shredded Not square cubes
agree plus less moving the spuds around would equal better browning. Let the starches carmelize...but thanks for posting
Better than waffle house that's a big bold statement I love the hash brown from WH!!!
Great video! Lafayette, LA here, love our Blackstone, hash browns are the next thing we're trying!
Thank you!
Sorry but that’s not hash browns they are diced potatoes
Nice job, but I would leave out the onions. Recently I found some dehydrated hash browns at Sam's Club. They are IDAHO SPUDS Golden Grill Hashbrown Potatoes 33.1 oz box that is to make 50 servings. To rehydrate them put equal portions of water and potatoes in water that is 140- 160 degrees. Let them soak for 12 minutes. I like them as good or better than frozen HB's. The nice thing about them is that you can take them camping or hiking and they require no refrigeration. Keep up the good work. Since most of my griddling is for one person, the 17 inch works well for me.
Good thing you put your name on the screen in the beginning. I was thinking something totally different..
None of the architects talk to any MEP contractors when designing.. pure and simple fact...
Nice job cooking though.. lol
You Fn nail it. Two thumbs up.
You shut it off early without saying bye or thank you for watching, but you are forgiven this time. LOL
Nice video. You handle a vegetarian food with the same spatula that you touched meat with? I always thought that was a no no unless she’s not a strict one.
the big spatular for everything ,lmao
the next time you do pancakes, add a pinch of Mace (spice) to the mix. They will taste almost like pound cake.
You're the man!!
You can cook for me all the time for me!
If you were an accountant, would you still be able to cook?
I think ur videos are amazing!! Keep up the great work 👍 no matter what those teens say😂
Lol
Looks like you have a good season on your grill. Keep up the good work.
Awesome 👏
22" or 36" Blackstone?
doug strickland 36”
Put some rice in your salt shaker to absorb humidity
92 from me frend Thanks for sharing 🖐🇭🇰🇮🇩
NEVER stir hash browns you flip them.
Green Bell Peppers !
pancakes should have went on last
vaeagle1 maybe so, but dang they were good!
Where you from in Louisiana...I just got my Blackstone today (For Fathers Day)...Denham Springs, LA. Looking forward to watching more of your videos
Lafayette area! Congrats on the Blackstone and thank you.
Waffle uses a shredded hash brown, not cubes. You should invest in an IR gun show you’ll know for sure the temp.
Keep the content coming💪💪💪
Those are not hashbrowns!!!! Those are home fries.
Come On Man.
Unfortunate initials.... lol. Don't worry mine is BM.
in my opinion, you are running the grill too low for the hash brown mix. When working a griddle like Waffle House, they keep it hot and move fast. I would have had the middle running wide open and move the food around as you cook. JS
The water is only going to make those a pile of mush. Flatten them out and let them brown and crisp making this type potato takes patience
Your Vegetarian doesn’t mind you using the same spatula that you used to cook the Ham!? Mine would’ve kicked my butt!!
They look like homefries not hash browns
I have teenagers myself and i gave u a sub just because of them giving u a hard time....lol....
Jay Bruce I think they all secretly love it anyway
have some respect for real chefs.
I am pro chef i can design
a house
Nothing worse than cold breakfast food items and hard to keep them hot and fresh. What you called "hash browns" are not hash browns. Those are what the bag says, diced potatoes.
Don't stir the potatoes so much.