Carbon steel tip: The seasoning is extremely sensitive to acid. I once attempted to heat up leftover chili in my carbon steel pan. I guess I went heavy with the tomatoes because it absolutely striped the entire seasoning from the pan. Had to re-season the entire pan.
Excellent tip! I thought about adding some sour cream to my mushrooms in that pan the other day but wondered if it would be too acidic. I’ll be careful! Thank you!
My new cooking technique is msg, butter, olive oil and miso for cooking meat or searing vegetables. Delicious. Also grating ginger into everything. Did a pan fried pork tenderloin medallions with my msg, butter, olive oil, miso and ginger yesterday. Sublime
I will be eating more kimchi…and experimenting more with fresh herbs. I found your channel while I was commuting home one day LOOKING for a dinner recipe! 😂 It was your tinned fish episode that got me hooked! Your channel has such a great, easy going, homey vibe. So much fun to watch!
My biggest change this year is also to reduce our meat intake. Honestly I don't think my husband will ever give up meat entirely, and I know he'll never give up his eggs haha. I have been adding a lot more veggies, legumes and tofu into our diet and so far, no complaints! I've been really curious lately about soy curls, seitan, tvp etc as well so really excited that you'll be exploring them more on the channel! I got an Instant Pot Duo Crisp with Air Fryer for Christmas so that's my big change as far as equipment, and am loving it so far.
I’m late to comment, but this year I’ve been trying to make my own plant milks, and eat more dried beans. If you like soy curls, you should check out all the different types of TVP. It’s essentially what soy curls are, but it comes in all different shapes. The most popular being the granules, that are an easy replacement for ground meat in any recipe. Having a good quality rice cooker is a game changer! I don’t know how I lived without one for so many years. I often make a huge batch, and then portion it out into single servings and put it in the freezer. When I’m wanting a quick dinner or lunch, rice is only two minutes in the microwave away.
That all sounds good! I'm going in some of the same direction. Definitely less meat, more vegetables and fruit. The biggest change I'm making is adding more fermented foods, sauerkraut, kimchi, and the like. I've got some of those gut health issues, coupled with an autoimmune disease and I'm looking towards food as medicine. I would REALLY like to do a 'Whole 30' and kind of reset my health. Also, I got a juicer! I'm going to try to juice along with micro greens. I'm a big believer in what goes in our mouths really affects our overall health. Thanks for sharing your plans and ideas with us ❤️
We are Soy Curl converts. I make a mean Mongolian "Beef" with them and my daughter makes Buttered "Chicken" on her family's regular rotation. I also enjoy them seasoned, spritzed with oil, and put into my air fryer for a crunchy, flavorful snack of protein. Also, I'm no longer afraid of pure MSG (as you know, I'm sure, naturally occurring MSG is in lots of umami foods like mushrooms & tomato paste). For another umami kick, I also LOVE Mushroom Seasoning (I use Po Lo Ku All Natural Mushroom Seasoning). It takes soup to a whole new level. MSG is a benefit for those of us that need to reduce our sodium intake; If I recall correctly, it's 1/3 the sodium of table salt. Thank you for the reminder about Teflon pans. I need to ditch mine, so I'll be watching your experience with your carbon steel one. THANK YOU PAULA for all you do and share!
Greetings from somewhere else on the island! Love your chill approach to everything! I'm happily hooked! I went to a city recently and came back with so much canned fish 🐟 Even a jar of sprats, whatever they are.
I will be having some really big kitchen changes this year! For now it's about scaling back, paring down and making sure everything in the kitchen has a solid purpose. And there is a rice cooker in my future, as well!
i just transitioned to a carbon steel pan as well. i'm loving it so far. have been using it more than my cast irons. and have only been using stainless when i need to get fond or with acidic foods. i like your channel. i'm surprised you don't have more subs!
I love Soy Curls! Unfortunately for me I loved them so much that when I discovered them I bought too much with the idea that it would keep forever anyway -- unfortunately the fats in them can go rancid after a long time so you do have to keep an eye on that "best before" date and not to nuts buying in bulk 😅 TVP is also a winner for me and while not as fun as soy curls, it can be kept in its dry form indefinitely so I'm not worried about the 22lbs of it I just had delivered. Any recipie that calls for ground meat - I just use TVP. 1 cup TVP, 1/2 cup hot water, 2 TBSP oil and 2TBSP soy sauce and that's my meat. It started as a taco filler (adding seasoning) and now I'm using it for so much more. I'm not vegetarian either but I do like to limit meat consumption and TVP is just so neat to cook with and for me it's always on hand.
Ahh thank you for this! I totally haven’t looked at the best before date! I wonder if they’d go weird if I kept them in the freezer? I’ll definitely pay attention! I haven’t had TVP in years but I remember it being delightful in things like chili and spaghetti sauce. I’ll look for some!
MSG makes a huge difference in broths. Like a big, big difference! It's pretty shocking how big of a change it makes from just a little bit. I made some broth and separated it into two containers and put MSG in one and left the other my normal way... Never went back to just my normal way LOL!
I’m excited for any soy curl recipes you will be sharing. I have been wanting to try them for a long time. Also miso-not sure how to use it, but I’d like to try it.
SEITAAAANNNN!!!! *holds up rock n' roll fingers and starts headbanging* LOL! j/k I'm the same way: I'm not vegetarian, but I really like cooking with plant-based proteins and like how they taste. Sometimes "the real thing" just isn't what I'm craving....
Do you have a particular food processor that you prefer? (I thought I saw you mention one in an earlier but couldn’t find it 🤔) Thanks! (PS-My husband is Asian and a chef…he uses a carbon steel wok and everything you said is true…needs to be seasoned, works great. We also don’t over-clean it. I once bought him a $200 stainless steel wok as a gift-it was beautiful-and he made me return it immediately! 😅) I’m not much of a cook but I really enjoy your channel, both the food you present and your personality!
I have an old Cuisinart (it was a hand-me-down). I haven’t shopped for one before, but if I ever need to, I’ll probably see if Americas Test Kitchen has a recommendation. They really put equipment to the test and I generally trust their recommendations! So glad you’re enjoying the channel! Lol about the stainless steel wok! I hope that 200 bucks was well spent elsewhere 😄
@@HowToMakeDinner They have a video on carbon steel. I seem to remember a tip about acidic ingredients. I'm saving my pennies for one. If you find a good small one, please let us know. I just found your channel and am really enjoying it.
I wish we could get Butler Foods’ soy curls here in the UK. I tried to find them last year, but all I could do is buy curls from the US and pay a huge markup on shipping. Still, we make our own seitan using Sauce Stache’s “The Laziest, Quickest Vegan Meat Recipe”. It makes up a batch of delicious seitan bites in next to no time. We’ll be interested in seeing how you incorporate MSG too. We bought some last year and have had mixed results, one of our favourite dishes was made somewhat worse for having put a little bit too much in, otherwise we haven’t really noticed a great difference.
I wonder if the rice cooker is coated with tefflon. I have a breadmaker and I stopped using it because I was worried about it being coated with tefflon. I also bought carbon steel from Ikea and the seasoning was a disaster, so I am waiting to maybe remove the wrong coating and reseason it again.
Love your videos. …another point on Teflon…that pan will eventually end up in a landfill and poison future generations for all eternity. …and if you accidentally overheat it just once you’ll be poisoned too.
Well, no. Processed anything is not good for your health, as an alternative to real food. I work with a health team including a scientist who have me on no processed food, more sardines, less carbs and lots of other stuff. I would love more of your sardine recipes. That's how I found you.
Oh amyfaith we could have a big discussion about this! LOL Unless you are eating raw grains and vegetables freshly picked by your own hand, you are eating "processed" food. Tofu has been around for 2000 years and is highly "processed" yet is usually considered to be a healthy, traditional food. Taking tofu and adding spices and cooking it in a new way does not make it any more unhealthy than it has ever been. Also, sardines are pretty highly processed. The main thing is that you enjoy your food and it makes you feel good. If your diet works for you and your health - great!
More sardines!! And whoever thinks they are highly processed. Needs to look at what highly processed is. It is incredibly nutritionally, dense that our bodies can break down unlike many of the plant foods. Good on you for going lower carb. ❤
@@alicee2952 I actually agree with you! I get a bit salty with the idea that some food is "real" and other food is somehow not. Anyone who doesn't live in a semi-tropical paradise (pretty much all of us!) has to preserve food in some way. I'm currently on a bit of a journey to find the best ready to heat and eat foods in our grocery stores. There's a ton of great stuff out there!
@@glendahingley491 alright, cool! I do disagree that many ready to eat foods are healthy for human consumption. The highly processed oils like vegetable oil (seed oils) are used heavily in boxed foods. It’s only been in the diet for hundred years or so. There’s a really great book called Big Fat Surprise you might find enlightening and helpful on your journey. I am someone who was vegetarian, sometimes only plant based with IBS and believing animal foods were bad but the evidence was not there, only heavily skewed data. I started to eat a heavy animal based and my health is coming back. No more ibs. You can live in incredibly cold climates and be in phenomenal health.
Carbon steel tip: The seasoning is extremely sensitive to acid. I once attempted to heat up leftover chili in my carbon steel pan. I guess I went heavy with the tomatoes because it absolutely striped the entire seasoning from the pan. Had to re-season the entire pan.
Excellent tip! I thought about adding some sour cream to my mushrooms in that pan the other day but wondered if it would be too acidic. I’ll be careful! Thank you!
My new cooking technique is msg, butter, olive oil and miso for cooking meat or searing vegetables. Delicious. Also grating ginger into everything. Did a pan fried pork tenderloin medallions with my msg, butter, olive oil, miso and ginger yesterday. Sublime
Sounds delish!
Soy sauce and butter also make a really great combo.
I will be eating more kimchi…and experimenting more with fresh herbs. I found your channel while I was commuting home one day LOOKING for a dinner recipe! 😂 It was your tinned fish episode that got me hooked! Your channel has such a great, easy going, homey vibe. So much fun to watch!
Ooh good call! I’m so glad you like the show 😄
My biggest change this year is also to reduce our meat intake. Honestly I don't think my husband will ever give up meat entirely, and I know he'll never give up his eggs haha. I have been adding a lot more veggies, legumes and tofu into our diet and so far, no complaints! I've been really curious lately about soy curls, seitan, tvp etc as well so really excited that you'll be exploring them more on the channel! I got an Instant Pot Duo Crisp with Air Fryer for Christmas so that's my big change as far as equipment, and am loving it so far.
I’m late to comment, but this year I’ve been trying to make my own plant milks, and eat more dried beans.
If you like soy curls, you should check out all the different types of TVP. It’s essentially what soy curls are, but it comes in all different shapes. The most popular being the granules, that are an easy replacement for ground meat in any recipe.
Having a good quality rice cooker is a game changer! I don’t know how I lived without one for so many years. I often make a huge batch, and then portion it out into single servings and put it in the freezer. When I’m wanting a quick dinner or lunch, rice is only two minutes in the microwave
away.
That all sounds good! I'm going in some of the same direction. Definitely less meat, more vegetables and fruit. The biggest change I'm making is adding more fermented foods, sauerkraut, kimchi, and the like. I've got some of those gut health issues, coupled with an autoimmune disease and I'm looking towards food as medicine. I would REALLY like to do a 'Whole 30' and kind of reset my health. Also, I got a juicer! I'm going to try to juice along with micro greens. I'm a big believer in what goes in our mouths really affects our overall health. Thanks for sharing your plans and ideas with us ❤️
We are Soy Curl converts. I make a mean Mongolian "Beef" with them and my daughter makes Buttered "Chicken" on her family's regular rotation. I also enjoy them seasoned, spritzed with oil, and put into my air fryer for a crunchy, flavorful snack of protein. Also, I'm no longer afraid of pure MSG (as you know, I'm sure, naturally occurring MSG is in lots of umami foods like mushrooms & tomato paste). For another umami kick, I also LOVE Mushroom Seasoning (I use Po Lo Ku All Natural Mushroom Seasoning). It takes soup to a whole new level. MSG is a benefit for those of us that need to reduce our sodium intake; If I recall correctly, it's 1/3 the sodium of table salt. Thank you for the reminder about Teflon pans. I need to ditch mine, so I'll be watching your experience with your carbon steel one. THANK YOU PAULA for all you do and share!
Greetings from somewhere else on the island!
Love your chill approach to everything!
I'm happily hooked!
I went to a city recently and came back with so much canned fish 🐟
Even a jar of sprats, whatever they are.
Wednesdays are happy days when you post, this was lovely!
Oh hey! Happy new year!
@@HowToMakeDinner Happy New Year! Wishing you the best 2023
I will be having some really big kitchen changes this year! For now it's about scaling back, paring down and making sure everything in the kitchen has a solid purpose. And there is a rice cooker in my future, as well!
Yes I’ll bring it to you next week
i just transitioned to a carbon steel pan as well. i'm loving it so far. have been using it more than my cast irons. and have only been using stainless when i need to get fond or with acidic foods. i like your channel. i'm surprised you don't have more subs!
The garlic road block for me is peeling it. So I peel a bunch then put it in a jar in the refrigerator. Plus I don't have to use it right away.
I love Soy Curls! Unfortunately for me I loved them so much that when I discovered them I bought too much with the idea that it would keep forever anyway -- unfortunately the fats in them can go rancid after a long time so you do have to keep an eye on that "best before" date and not to nuts buying in bulk 😅 TVP is also a winner for me and while not as fun as soy curls, it can be kept in its dry form indefinitely so I'm not worried about the 22lbs of it I just had delivered. Any recipie that calls for ground meat - I just use TVP. 1 cup TVP, 1/2 cup hot water, 2 TBSP oil and 2TBSP soy sauce and that's my meat. It started as a taco filler (adding seasoning) and now I'm using it for so much more. I'm not vegetarian either but I do like to limit meat consumption and TVP is just so neat to cook with and for me it's always on hand.
Ahh thank you for this! I totally haven’t looked at the best before date! I wonder if they’d go weird if I kept them in the freezer? I’ll definitely pay attention! I haven’t had TVP in years but I remember it being delightful in things like chili and spaghetti sauce. I’ll look for some!
MSG makes a huge difference in broths. Like a big, big difference! It's pretty shocking how big of a change it makes from just a little bit. I made some broth and separated it into two containers and put MSG in one and left the other my normal way... Never went back to just my normal way LOL!
It's also great with cucumbers in a cold salad, smashed ones especially :)
I’m going to try that!
I’m excited for any soy curl recipes you will be sharing. I have been wanting to try them for a long time. Also miso-not sure how to use it, but I’d like to try it.
SEITAAAANNNN!!!! *holds up rock n' roll fingers and starts headbanging* LOL! j/k
I'm the same way: I'm not vegetarian, but I really like cooking with plant-based proteins and like how they taste. Sometimes "the real thing" just isn't what I'm craving....
Totally!!
Do you have a particular food processor that you prefer? (I thought I saw you mention one in an earlier but couldn’t find it 🤔) Thanks!
(PS-My husband is Asian and a chef…he uses a carbon steel wok and everything you said is true…needs to be seasoned, works great. We also don’t over-clean it. I once bought him a $200 stainless steel wok as a gift-it was beautiful-and he made me return it immediately! 😅)
I’m not much of a cook but I really enjoy your channel, both the food you present and your personality!
I have an old Cuisinart (it was a hand-me-down). I haven’t shopped for one before, but if I ever need to, I’ll probably see if Americas Test Kitchen has a recommendation. They really put equipment to the test and I generally trust their recommendations! So glad you’re enjoying the channel! Lol about the stainless steel wok! I hope that 200 bucks was well spent elsewhere 😄
@@HowToMakeDinner They have a video on carbon steel. I seem to remember a tip about acidic ingredients. I'm saving my pennies for one. If you find a good small one, please let us know. I just found your channel and am really enjoying it.
I wish we could get Butler Foods’ soy curls here in the UK. I tried to find them last year, but all I could do is buy curls from the US and pay a huge markup on shipping.
Still, we make our own seitan using Sauce Stache’s “The Laziest, Quickest Vegan Meat Recipe”. It makes up a batch of delicious seitan bites in next to no time.
We’ll be interested in seeing how you incorporate MSG too. We bought some last year and have had mixed results, one of our favourite dishes was made somewhat worse for having put a little bit too much in, otherwise we haven’t really noticed a great difference.
I wonder if the rice cooker is coated with tefflon. I have a breadmaker and I stopped using it because I was worried about it being coated with tefflon.
I also bought carbon steel from Ikea and the seasoning was a disaster, so I am waiting to maybe remove the wrong coating and reseason it again.
Love your videos. …another point on Teflon…that pan will eventually end up in a landfill and poison future generations for all eternity. …and if you accidentally overheat it just once you’ll be poisoned too.
Well, no. Processed anything is not good for your health, as an alternative to real food. I work with a health team including a scientist who have me on no processed food, more sardines, less carbs and lots of other stuff. I would love more of your sardine recipes. That's how I found you.
Oh amyfaith we could have a big discussion about this! LOL Unless you are eating raw grains and vegetables freshly picked by your own hand, you are eating "processed" food. Tofu has been around for 2000 years and is highly "processed" yet is usually considered to be a healthy, traditional food. Taking tofu and adding spices and cooking it in a new way does not make it any more unhealthy than it has ever been. Also, sardines are pretty highly processed. The main thing is that you enjoy your food and it makes you feel good. If your diet works for you and your health - great!
Sardines, butter and bread is what you need.
More sardines!! And whoever thinks they are highly processed. Needs to look at what highly processed is. It is incredibly nutritionally, dense that our bodies can break down unlike many of the plant foods. Good on you for going lower carb. ❤
@@alicee2952 I actually agree with you! I get a bit salty with the idea that some food is "real" and other food is somehow not. Anyone who doesn't live in a semi-tropical paradise (pretty much all of us!) has to preserve food in some way. I'm currently on a bit of a journey to find the best ready to heat and eat foods in our grocery stores. There's a ton of great stuff out there!
@@glendahingley491 alright, cool! I do disagree that many ready to eat foods are healthy for human consumption. The highly processed oils like vegetable oil (seed oils) are used heavily in boxed foods. It’s only been in the diet for hundred years or so. There’s a really great book called Big Fat Surprise you might find enlightening and helpful on your journey. I am someone who was vegetarian, sometimes only plant based with IBS and believing animal foods were bad but the evidence was not there, only heavily skewed data. I started to eat a heavy animal based and my health is coming back. No more ibs. You can live in incredibly cold climates and be in phenomenal health.