I think this is about to become my favorite food channel. The attitude is spot-on -- considerations of attention to quality, time, and equipment in equal measure. And yes, I do have a stick blender and a Ninja processor that I should be getting more use out of.
For the pesto in the processor, I'd also add that it's best to blend the nuts first and then add the basil, since the nuts need more blending. Also trying to pulse more than a continuous blending. The leaves are quite delicate and you may end up with a slight bitter, kinda burnt flavor if you blend them for too long or too aggressively. So reducing the time they're in there can make that less likely to happen. May not be an enormous difference but it's useful
in my country mince is cheap around $13 kg where as even the cheapest beef is around $20 and sirloin is $30 to me price matters, but l should make my own mayo because that store bought mayo is expensive
Yeah, nice to see all these reachable home hacks in one video Geoff. thanks for that. I'd lke to see your take on homemade Kimchi and Sriracha sauce - I'd like to see you 'magic' up your version. Kimchi is so expensive to buy yet so cheap to make, same with Sriracha...whaddaya say chief? Greetings from a gloomy southern Poland.
It required a bit of equipment, but home made sausage is so much better than store bought as well. Grind and season the meat, then stuff it into the casing. It really is that easy. You know exactly what's in it, and it's probably healthy for you. Better cuts of meat, and less fat.
Would've been nice to have some "this will last x days/weeks" for these, especially the condiments. I don't use mayo very often so I'd just as soon buy stuff from the store knowing I can open it and use it over the next 6 months (or longer) as needed rather than making it from scratch when I don't know if I'm going to be able to keep the stuff for more than 2 or 3 days (I doubt I'd use that little bit you made in the course of a month, much less a week). As for pesto, that's another thing that I rarely use so store-bought will do me better. And, hey, if we're going to go with making your own chili oil, why not go all out and make your own pepper flakes and your own paprika? I mean, that's GOT to impart far more flavor than the (obviously) store-bought stuff you're using in your chili oil. As for the "minced" (or as we in the US call it, "ground") beef, well, that's just absurd. It's great if you've got the TIME to spend cutting all the meat and then running it through a grinder/mincer/whatever but I really doubt that most of us have the time when all we want to do is fix some hamburgers or a quick casserole for dinner.
I use a bit of mayo once a month. I cannot do a mayo batch each time for just a batch of fries... The problem is shelflife of our own mayo. Maybe you have a trick to keep it more that a month in the fridge?
Apparently it’s fairly similar you just need a yolk instead of the whole egg and a bit of sugar and apple cider vinegar. You’ve inspired me to make some this weekend 😊
Pesto in the mortar and pestle is far from the same thing as blended 'pesto' and you should absolutely try it. It's really not all that much effort if you have the ingredients.
Note that if you lack a food processor: No you don't. You have knives. Those are food processors. You can absolutely make mince with a knife. I see people getting so hung up about the equipment and such all the time and it's just silly. Right up there with vegetarians who post on recipe videos: 'Is there a vegetarian version?' - Yeah, it's called 'This exact thing and just don't add the meat'. So many wannabe cooks fail at basic thinking and adaptation...
man its not all about TASTE and texture with food, the health impact must become Most important thingy in FOOD, we have to ditch the old outdated mentality and make food whole if i make same bread like in supermarket are u telling me its not worth swapping BLEACHED Flour with UNBLEACHED flour?
Cant believe you only have 4k subs. this is so high quality. keep pushing
Thanks! ☺️
I think this is about to become my favorite food channel. The attitude is spot-on -- considerations of attention to quality, time, and equipment in equal measure. And yes, I do have a stick blender and a Ninja processor that I should be getting more use out of.
Blend away my friend! Glad you like the channel 😊
For the pesto in the processor, I'd also add that it's best to blend the nuts first and then add the basil, since the nuts need more blending. Also trying to pulse more than a continuous blending. The leaves are quite delicate and you may end up with a slight bitter, kinda burnt flavor if you blend them for too long or too aggressively. So reducing the time they're in there can make that less likely to happen. May not be an enormous difference but it's useful
Great video. i eat as clean as i can and love these types of videos.
thank u, ur voice is soothing to listen and even recipes i think to do.
Appreciate the ease of this whole video you got a sub
crushing pesto gives it a slightly more intense flavour than slicing it, but you need to consider if the time and effort is worth it for you
in my country mince is cheap around $13 kg where as even the cheapest beef is around $20 and sirloin is $30 to me price matters, but l should make my own mayo because that store bought mayo is expensive
Yeah, nice to see all these reachable home hacks in one video Geoff. thanks for that. I'd lke to see your take on homemade Kimchi and Sriracha sauce - I'd like to see you 'magic' up your version. Kimchi is so expensive to buy yet so cheap to make, same with Sriracha...whaddaya say chief? Greetings from a gloomy southern Poland.
Interesting never thought about making Siracha sauce, could definitely do something with kimchi - will play around 😊
Maybe nice to know how long you can kept the home made stuff.
Like to mayo, I don't use enough in a week to make this amount
It required a bit of equipment, but home made sausage is so much better than store bought as well. Grind and season the meat, then stuff it into the casing. It really is that easy. You know exactly what's in it, and it's probably healthy for you. Better cuts of meat, and less fat.
Thx’s
Easiest sub of my life...
Would've been nice to have some "this will last x days/weeks" for these, especially the condiments. I don't use mayo very often so I'd just as soon buy stuff from the store knowing I can open it and use it over the next 6 months (or longer) as needed rather than making it from scratch when I don't know if I'm going to be able to keep the stuff for more than 2 or 3 days (I doubt I'd use that little bit you made in the course of a month, much less a week). As for pesto, that's another thing that I rarely use so store-bought will do me better. And, hey, if we're going to go with making your own chili oil, why not go all out and make your own pepper flakes and your own paprika? I mean, that's GOT to impart far more flavor than the (obviously) store-bought stuff you're using in your chili oil. As for the "minced" (or as we in the US call it, "ground") beef, well, that's just absurd. It's great if you've got the TIME to spend cutting all the meat and then running it through a grinder/mincer/whatever but I really doubt that most of us have the time when all we want to do is fix some hamburgers or a quick casserole for dinner.
put a damp rag or wash cloth under your cup when blending and it won't move, control is the name of the game
I use a non stick shelf liner .
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I use a bit of mayo once a month. I cannot do a mayo batch each time for just a batch of fries... The problem is shelflife of our own mayo. Maybe you have a trick to keep it more that a month in the fridge?
But I can't make Kewpie mayo at home
Apparently it’s fairly similar you just need a yolk instead of the whole egg and a bit of sugar and apple cider vinegar. You’ve inspired me to make some this weekend 😊
@@home-chef-geoff I doubt it. Kewpie doesn't have sugar. And I imagine it has MSG added also.
He's not joking about the homemade mayo guys, the quality gap is astronomically long
most of these make sense but for minced beef its just so uneconomical to do
Pesto in the mortar and pestle is far from the same thing as blended 'pesto' and you should absolutely try it. It's really not all that much effort if you have the ingredients.
Que gostoso 😛
not dropping my Kewpie Mayo tho..
In large quantities I am definitely making my own but for a little bit, I use Kewpie
I use pistachios in my pesto
GGWP 🙏
Note that if you lack a food processor: No you don't. You have knives. Those are food processors. You can absolutely make mince with a knife. I see people getting so hung up about the equipment and such all the time and it's just silly. Right up there with vegetarians who post on recipe videos: 'Is there a vegetarian version?' - Yeah, it's called 'This exact thing and just don't add the meat'. So many wannabe cooks fail at basic thinking and adaptation...
man its not all about TASTE and texture with food, the health impact must become Most important thingy in FOOD,
we have to ditch the old outdated mentality and make food whole
if i make same bread like in supermarket are u telling me its not worth swapping BLEACHED Flour with UNBLEACHED flour?
you just put a whole raw egg
Yeah that's how mayonnaise is made lol
Yeah right.