Hey Kenji, any chance you can make a quick video about your cleaning and maintenance routine for your cutting board? Given how big it is, I can't imagine you lug it every time to the sink for cleaning, so I'm curious as to how you clean it on the regular especially after cutting poultry and such on it. Thanks!
He actually talked about this quite a while ago! He doesn't cut raw meat on it, only veg and fruits and such. So he doesn't wash it after each use, he just wipes it down with a damp sponge.
Your late night videos from your old house were how I got into your videos. I remember being big into craft brews at the time, and seeing you just casually take out a pliny the elder had me jealous.
So often I'm jealous of your great kitchen tools, but here you come with this janky finger-slicing handle-free box grater 😂 Love the late night cooking, even when you're cooking something with meat and wheat that I can't cook, you always have such a great energy and make me feel like the world is a good place with good food and good people. Thank you, Kenji, for being you.
This looks fantastic! ❤ Also just want to say *thanks* for the rec on the non-alcoholic beer. As someone who doesn't really drink alcoholic beverages much, I've often been frustrated by the lack of interesting drink options to complement a good meal. It's nice that those options are finally expanding. And I know I can trust any recommendation of yours. 😊
Love to see that. Chef John's channel was the first to really teach me how to cook when I moved out on my own, before I started to discover Serious Eats and Kenji.
You make recipes and processes in your videos seem so practicable it makes me feel like I could try too and make something decent. Thank you, I’m gonna have to try this some time.
Man that looks amazing. I love the late night videos. Partly because I'm a night owl, but also because the way its filmed and the things you make me feel like I could do the same no problem.
I was just thinking about getting a late night pizza, but eventually decided against it. I'm glad someone else took my thoughts and put them to good use.
Thanks Kenji I'm always looking new ways to make pizza. I worked 3 years at a Safeway bakery in northern Arizona, it was one of the good ones (our boss was creative and competitive and we were always in the top 3 of AZ Safeway bakeries :) with several people that worked for a long time in real bakeries so I got a lot of useful information on baking. They don't make their own dough anymore and use pre·made dough for buns and anything that isn't white bread. For white bread they use the frozen french bread dough logs to make french bread and cut it up and pound it out, turn it into loaves, and proof it to make farmers bread or whatever else it could be used for. Sometimes people would ask us how we made those certain breads and when we told them we used the french dough bread they refused to believe it lol. Anyways I just wanted to say you can go to the in store bakery there and ask them for a frozen french bread dough, it's only like a buck, then take it home and make what you want. Save some bucks. And as always, enjoyyyyyy! 😋
Kenji, while the voice over is appreciated as you provide a lot of info, I really enjoyed the quiet nature of your older late night cooking videos. Maybe you could put one version on -Alt and the other on -Main.
I LOVE broccoli on pizza. I wish more places offered it. My favorite is from a local place that makes an amazing honey, garlic, Alfredo pizza, then I ask them to add broccoli and chicken.
Nice video, but the thing i like the most about the late night cooking series is that there is no talking. When it’s just you making the food it makes it actually feel like it’s at night
the first broccoli pizza I ever had was from Michelangelo's in New Haven. probably 25 years ago. I thought it would be gross, but nope, best thing ever. they used a white sauce, broccoli, garlic, and maybe a combo of white cheeses. if you have an interest in trying this, substituting the red sauce for the white sauce is perfection.
i prefer the late night videos when they are no commentary theres something zen about you just cooking and hearing the kitchen sounds. but i love em both ways its like comparing a 9.9 to a 10 lol
I figured out I can make really good pizzas in my convection toaster oven. It gets super hot, and only takes 5 mins or so to cook a baking tray sized pizza. I make a couple on a lazy night (if I have the stuff) and it's amazing.
That is an interesting box grater. Haven't see one like that. I'm trying to be space efficient. Have a couple micro planes. Trying to figure which ones would work best. Spending way to much time on it. The real problem is the multiple drawers and shelves of spice and seasoning.
Hey Kenji, I've been struggling to get a really good oven pizza. I've tried maxing out my oven with a stone and steel but haven't achieved great results. My oven just doesn't get hot enough. I recently tried something that seemed to work really well, I'd like your thoughts. I got a large cast iron pizza skillet, put it over the stove until smoking. Place the pizza on there for 30 seconds then put it straight in the oven on grill (under the broiler) for about 5/6 min. Turned out really nice, got charring on the top and bottom without overcooking it
I have the same oven. Instead of a pizza steel I have two custom cut pizza "aluminums" I got from a local metal shop. One goes on the top rack the other goes on the middle rack. Pies tend to cook fastest on the lower of the two steels, I guess because it's getting radiant heat from the top aluminum? I've tried using Roast and Broil, too, but the broil element seems to not turn on if the temp is too high.
Kenji how do you prevent your cheese from splitting its fat? When I bake a pizza in my home oven for 9-10 minutes it always splits and creates greasy puddles.
One way you can mitigate this is by freezing your shredded cheese before making the pie. Put it on the pizza frozen right before you put it in as hot an oven as you can. Your chances of the dough cooking before the cheese splits are much better this way.
I liked broccoli on pizza the one time I made it, but leftover broccoli on pizza was yuckbuckets, so I didn't repeat the experiment. And I love my pizza stone for baking my sourdough loaves but no matter what method I try, I am unhappy with cooking pizzas on it, my sourdough pizza dough especially is just not conducive to being slid off a peel or coming back off the pizza stone even if the transfer was successful (yes I've tried corn meal, mostly just made a mess and things still stuck to the stone so I gave up) and we often make thicc pizzas and I find the bottoms don't always cook when I use a stone. So now I've got my system that works for me and my old electric oven and I can cook up to three pizzas at a time, rotating them through the oven shelves, no more gummy crusts, no more stuck pizzas, and everyone devours them. It's always really satisfying to see other people successfully use a peel and a stone or steel.
The ONLY downside of Kenji getting sober was my concern that maybe we wouldn't get many late night cooking videos. Now Kenji is totally proving me wrong, thankfully! Thanks for this, Kenji!
Looks great, but I have to say I find store-bought dough extremely difficult to roll out. it always wants to spring back. I've tried Whole foods, Safeway and trader joes. TJ's is least-bad, for me. What brand do you recommend?
Hey Kenji! Off topic, but I was curious about your exercise or diet changes. You look great in your videos! Any advice on how to balance eating and exercise? What has been working for you? Appreciate any response. Thanks!
Diet is just making sure I don’t overeat. Getting over the mental block of not finishing a plate was the hard part, especially when I dine out. It feels wasteful because I know if I don’t take it home in a box (which I sometimes do) it’ll get thrown out. But reminding myself that eating food I don’t need to eat is actually just as wasteful and has the bad side effect of being unhealthy makes it easier. I bike virtually everywhere in town these days (car for bigger trips or if I need to haul something around) . I exercise at least once a day while watching a rerun of top chef, so that’s about 45m-1hr in a stationary bike during which time I also do many reps of various arm and upper body exercises using very light (3#) weights. Finally, I quit drinking 118 days ago. I lost the weight before I quit but I’ve found that now that I’ve quit I can eat mostly with impunity because I’m not consuming like 1,000 calories + a day in IPAs like I used to. One of the many positive effects quitting drinking has had for my life. (Quitting has also made my life much harder in many ways though).
Any thoughts on cooking the pizza by using the top broiler once the pizza steel is up to temp? I have a similar oven and this method gets my pizzas ready in about 3 mins… just gotta watch it like a hawk.
It never once occurred to me to ever put broccoli on a pizza. But I'm sure as hell going to try to now, because cutting them thin enough to almost roast in the oven sounds incredible.
Hey Kenji. Wondering if you can comment or make a follow up video on your favorite store bought doughs and how you’d prep it prior to use Mine never come out the package looking as pliable as yours. Thanks!
i love broccoli, but Im skeptical. How does the texture come out? would it not be all mushy and not firm at all? cause that sounds sad to me, but Kenji is suggesting it, so I gotta be wrong?
@@Zach-h2lIt looks like he cut them thin enough that between the chopped pepperoni fat and the olive oil he started with, they basically get a real quick roast. It never once occurred to me to put broccoli on a pizza before, but suddenly I can't wait to try it.
@@RevShifty when you put it that way, it does sound good. plus kenji responded to me saying this in another comment and said it gets crispy bits like roasted broccoli does, so i think my skepticism is unwarranted
Watching this at 3:06am Kenji has always been a man of the people
I literally started watching this video at 3:06 am. and your comment was at the top. no joke
@@kristijonaspikturna 🤝
watching this at 2:25am
Hey Kenji, any chance you can make a quick video about your cleaning and maintenance routine for your cutting board? Given how big it is, I can't imagine you lug it every time to the sink for cleaning, so I'm curious as to how you clean it on the regular especially after cutting poultry and such on it. Thanks!
He actually talked about this quite a while ago! He doesn't cut raw meat on it, only veg and fruits and such. So he doesn't wash it after each use, he just wipes it down with a damp sponge.
@@LoverTerminator Oh. I could have sworn I've seen him cut meat on it, but I guess not :) Thanks for the reply, much appreciated.
@@jonblack7066He brings out a smaller wood cutting board that he puts on top of it that he uses for meat.
Your late night videos from your old house were how I got into your videos. I remember being big into craft brews at the time, and seeing you just casually take out a pliny the elder had me jealous.
I was a partner in a beer hall at the time.
@@JKenjiLopezAlt legendary side quest.
Wow I didn't realise how much I'd missed these late night cooking videos, thanks for providing great content as usual Kenji!
So often I'm jealous of your great kitchen tools, but here you come with this janky finger-slicing handle-free box grater 😂
Love the late night cooking, even when you're cooking something with meat and wheat that I can't cook, you always have such a great energy and make me feel like the world is a good place with good food and good people. Thank you, Kenji, for being you.
The calmness of his voice 😌So meditative
I always call Kenji the Bob Ross of cooking.
seconding this observation!
This looks fantastic! ❤ Also just want to say *thanks* for the rec on the non-alcoholic beer. As someone who doesn't really drink alcoholic beverages much, I've often been frustrated by the lack of interesting drink options to complement a good meal. It's nice that those options are finally expanding. And I know I can trust any recommendation of yours. 😊
Awesome!! Always love the late night cooking. I even watch them if there is no narration!! It is always a pleasure to watch you cook!
04:29 shoutout Chef John ❤
Love to see that. Chef John's channel was the first to really teach me how to cook when I moved out on my own, before I started to discover Serious Eats and Kenji.
I've read comments about this Chef John on nearly every Kenji's vid but I don't know the man. Could you give me his channel's name pls ?
@@moemerry7657 food wishes!
@@ollie6563 Thank you, gonna check it out
Chef John? From Foooood Wishes don't com wiiiith
You make recipes and processes in your videos seem so practicable it makes me feel like I could try too and make something decent. Thank you, I’m gonna have to try this some time.
your late night gopro videos are my favorite unironically
These are the best. Thank you Kenji.
Man that looks amazing. I love the late night videos. Partly because I'm a night owl, but also because the way its filmed and the things you make me feel like I could do the same no problem.
Kenji”’s 3am pizza looks ten times better than my I-am-at-my-best, full-energy lunchtime pizza 😅
I was just thinking about getting a late night pizza, but eventually decided against it. I'm glad someone else took my thoughts and put them to good use.
"I like the way it tastes" best form of cooking
narrated like a childrens book. I like the way it sounds ❤️
Thanks Kenji I'm always looking new ways to make pizza. I worked 3 years at a Safeway bakery in northern Arizona, it was one of the good ones (our boss was creative and competitive and we were always in the top 3 of AZ Safeway bakeries :) with several people that worked for a long time in real bakeries so I got a lot of useful information on baking. They don't make their own dough anymore and use pre·made dough for buns and anything that isn't white bread. For white bread they use the frozen french bread dough logs to make french bread and cut it up and pound it out, turn it into loaves, and proof it to make farmers bread or whatever else it could be used for. Sometimes people would ask us how we made those certain breads and when we told them we used the french dough bread they refused to believe it lol. Anyways I just wanted to say you can go to the in store bakery there and ask them for a frozen french bread dough, it's only like a buck, then take it home and make what you want. Save some bucks. And as always, enjoyyyyyy! 😋
Was thinking about how familiar this kitchen felt…and just realized how old I am. I remember his previous one like it was yesterday
I have no idea why I never thought to put broccoli on my pizza and it sounds really good. Going to try this for sure!
Pretty awesome as usual, Kenji. I need to get myself a baking steel/stone so I can make my own pizza at home.
Kenji, while the voice over is appreciated as you provide a lot of info, I really enjoyed the quiet nature of your older late night cooking videos. Maybe you could put one version on -Alt and the other on -Main.
I had no idea store bought dough could come out so nicely.
Love me some late-night pizza…Howabout preparing a ‘non-red’ sauce pizza - would like seeing your take on that!!
Wonderful vids as always :)
Props for shouting out Chef John at Food Wishes 🎉
Kenji's pizza vids are my favs
Love the Chef John homage.
Impressive looking pizza for store bought stuff and a home oven thats crazy
Thank you for these videos! Very helpful
I LOVE broccoli on pizza. I wish more places offered it. My favorite is from a local place that makes an amazing honey, garlic, Alfredo pizza, then I ask them to add broccoli and chicken.
"Thanks a lot San Francisco, you've ruined pizza!"
Nice video, but the thing i like the most about the late night cooking series is that there is no talking. When it’s just you making the food it makes it actually feel like it’s at night
Broccoli is such an underrated pizza topping, favorite is broccoli, sweet potatoes, mushrooms, and spicy Italian sausage. My go to for pizza Friday’s.
Aww, how nice, subtle nod to food wishes😉. This kids got skills, iykyk😎🤣
the first broccoli pizza I ever had was from Michelangelo's in New Haven.
probably 25 years ago. I thought it would be gross, but nope, best thing ever.
they used a white sauce, broccoli, garlic, and maybe a combo of white cheeses.
if you have an interest in trying this, substituting the red sauce for the white sauce is perfection.
Love the Chef John riff!
Came for the late night broccoli pizza, stayed for the Chef John-ism
i prefer the late night videos when they are no commentary theres something zen about you just cooking and hearing the kitchen sounds. but i love em both ways its like comparing a 9.9 to a 10 lol
This looks fantastic. Nice work! Enjoy.
It looks, and sounds, delicious!
late night cooking vids is what got me on this channel
I figured out I can make really good pizzas in my convection toaster oven. It gets super hot, and only takes 5 mins or so to cook a baking tray sized pizza. I make a couple on a lazy night (if I have the stuff) and it's amazing.
"It's your pizza."
Everybody! It's official! Kenji is our new Bob Ross.
that is a spectacular looking pie
That is an interesting box grater. Haven't see one like that. I'm trying to be space efficient. Have a couple micro planes. Trying to figure which ones would work best. Spending way to much time on it. The real problem is the multiple drawers and shelves of spice and seasoning.
Hey Kenji, I've been struggling to get a really good oven pizza. I've tried maxing out my oven with a stone and steel but haven't achieved great results. My oven just doesn't get hot enough.
I recently tried something that seemed to work really well, I'd like your thoughts. I got a large cast iron pizza skillet, put it over the stove until smoking. Place the pizza on there for 30 seconds then put it straight in the oven on grill (under the broiler) for about 5/6 min. Turned out really nice, got charring on the top and bottom without overcooking it
I have the same oven. Instead of a pizza steel I have two custom cut pizza "aluminums" I got from a local metal shop. One goes on the top rack the other goes on the middle rack. Pies tend to cook fastest on the lower of the two steels, I guess because it's getting radiant heat from the top aluminum?
I've tried using Roast and Broil, too, but the broil element seems to not turn on if the temp is too high.
These late night videos remind me of the beginning of covid lockdowns.
I am salivating! Shouldn’t watch when I’m hungry 😂
Kenji how do you prevent your cheese from splitting its fat? When I bake a pizza in my home oven for 9-10 minutes it always splits and creates greasy puddles.
You can't, that's why home pizzas are so tough. You just hope that your oven is hot enough to cook pizza fast enough. Max heat, preheat, convection.
One way you can mitigate this is by freezing your shredded cheese before making the pie. Put it on the pizza frozen right before you put it in as hot an oven as you can. Your chances of the dough cooking before the cheese splits are much better this way.
Beautiful! 🤤😮😄
I liked broccoli on pizza the one time I made it, but leftover broccoli on pizza was yuckbuckets, so I didn't repeat the experiment. And I love my pizza stone for baking my sourdough loaves but no matter what method I try, I am unhappy with cooking pizzas on it, my sourdough pizza dough especially is just not conducive to being slid off a peel or coming back off the pizza stone even if the transfer was successful (yes I've tried corn meal, mostly just made a mess and things still stuck to the stone so I gave up) and we often make thicc pizzas and I find the bottoms don't always cook when I use a stone. So now I've got my system that works for me and my old electric oven and I can cook up to three pizzas at a time, rotating them through the oven shelves, no more gummy crusts, no more stuck pizzas, and everyone devours them. It's always really satisfying to see other people successfully use a peel and a stone or steel.
Late night pizza video posted late at night. Perfect!
Stopping g to get pizza dough today! Wonder how long he let it sit in his proofing pan ?
About 3 hours.
@@JKenjiLopezAltthank you-on the menu to try with the sliced pepperoni!
3:29am I love this channel
Loved this
The ONLY downside of Kenji getting sober was my concern that maybe we wouldn't get many late night cooking videos. Now Kenji is totally proving me wrong, thankfully! Thanks for this, Kenji!
"getting sober" ... wording. He wasn't a lush...
I wasn’t a lush but I’m an alcoholic who used to drink daily. “Getting sober” is the correct term.
I like seeing the N/A beer in the background. That's a decent one.
Love this! :)
Love these Kenji
Looks great, but I have to say I find store-bought dough extremely difficult to roll out. it always wants to spring back. I've tried Whole foods, Safeway and trader joes. TJ's is least-bad, for me. What brand do you recommend?
I heard The Food Lab will be updated in 2025. Should I wait to buy? What will be the differences?
Can I ask what was in the oven below the baking steel?
Love the video. Why no top on your cheese grater?
Was just thinking the other day how I missed the late night vids. Wonder if the video was already out when I thought that lol
Hell yeah, another Kenji late night video.
Hey Kenji! Off topic, but I was curious about your exercise or diet changes. You look great in your videos! Any advice on how to balance eating and exercise? What has been working for you? Appreciate any response. Thanks!
Diet is just making sure I don’t overeat. Getting over the mental block of not finishing a plate was the hard part, especially when I dine out. It feels wasteful because I know if I don’t take it home in a box (which I sometimes do) it’ll get thrown out. But reminding myself that eating food I don’t need to eat is actually just as wasteful and has the bad side effect of being unhealthy makes it easier.
I bike virtually everywhere in town these days (car for bigger trips or if I need to haul something around) .
I exercise at least once a day while watching a rerun of top chef, so that’s about 45m-1hr in a stationary bike during which time I also do many reps of various arm and upper body exercises using very light (3#) weights.
Finally, I quit drinking 118 days ago. I lost the weight before I quit but I’ve found that now that I’ve quit I can eat mostly with impunity because I’m not consuming like 1,000 calories + a day in IPAs like I used to. One of the many positive effects quitting drinking has had for my life. (Quitting has also made my life much harder in many ways though).
@@JKenjiLopezAlt would you be able to share what has been difficult for you?
@@JKenjiLopezAltaw man this sounds like a good topic for a LopezMain video or a livestream, no?
@@JKenjiLopezAltthank you for the response. 🙏
Hey Kenji , where do you get your Greek oregano?
This video had me feeling good about my indoor pizza method until the Mezzaluna came out. I gotta step up my game.
sober late night kenji cooking hell yes
Kenji, have you heard of Windsor style pizza? Shredded pepperoni...
thanks for vindicating my picked washed herbs drying method
Can you direct me to more details about proofing the store bought dough?
What is the dimension of your large cutting board?
yessss, how do w make the pizza dough?
YES! Nice to see Kenji use the forbidden technique of breaking brown peperroni rings into shreds or even small cubes. Conformation bias 😂
I need to get myself a pizza sword
I was just thinking the same thing.
regular chef's knife works just fine for me... the roller ones always have been terrible. the sword is pretty neat one trick pony though
I must have watched too many of these; Somehow, my brain is interpreting full narration from the grunts
Any thoughts on cooking the pizza by using the top broiler once the pizza steel is up to temp? I have a similar oven and this method gets my pizzas ready in about 3 mins… just gotta watch it like a hawk.
It depends on the oven. Doesn’t work in line because the broiler doesn’t kick on when the oven is too hot.
Wow! Thanks for solving the mystery of why my pizza’s take so much longer when I cook at my dad’s house.
what happened to the aspect ratio?
I noticed in your latest two pizza videos you haven't been using the pizza oven? Is it just a hassle? Any reason you're off it?
Was thinking about making a broccoli pizza earlier today lol maybe will do it now
That looked delicious wow
It never once occurred to me to ever put broccoli on a pizza. But I'm sure as hell going to try to now, because cutting them thin enough to almost roast in the oven sounds incredible.
Hey Kenji. Wondering if you can comment or make a follow up video on your favorite store bought doughs and how you’d prep it prior to use
Mine never come out the package looking as pliable as yours. Thanks!
wonderful
Love the late night videos but hate the vertical aspect ratio videos
Fantastic.
you can do it with stuff you find in a store? dang, I always went out into the wild woods and swamps to hunt my pizza...
looks pretty good 😋
Now I absolutely need to have broccoli on pizza
i love broccoli, but Im skeptical. How does the texture come out? would it not be all mushy and not firm at all? cause that sounds sad to me, but Kenji is suggesting it, so I gotta be wrong?
@@Zach-h2lIt looks like he cut them thin enough that between the chopped pepperoni fat and the olive oil he started with, they basically get a real quick roast. It never once occurred to me to put broccoli on a pizza before, but suddenly I can't wait to try it.
@@RevShifty when you put it that way, it does sound good. plus kenji responded to me saying this in another comment and said it gets crispy bits like roasted broccoli does, so i think my skepticism is unwarranted
Perfect timing.
I like broccoli, I like pizza. I've never considered putting the one on the other before.
kenji where do you store that pizza cutter lol
Hey Kenji, can herbs go bitter when you simmer them too long?
What's for breakfast? Um, cold pizza. ;)
BEST KIND OF PIZZA BROCCOLI PIZZA! :D
bring back the drunk late night cooking vids plz sir
Impeccable timing J. Kenji Lopez-Alt
"You're the Mona Lisa of your broccoli pizza" is totes something Chef John of @FoodWishes would say
Broccoli on pizza is sooo underrated
Please, how do you wash that huge cutting board?