Matt, seriously thank you you’ve helped me get so much into cooking!! Especially being in the Seattle area and being a local Oregonian and having local markets, keep going with videos like these feel they are very informative!!
I feel like vinegar is a much deeper subject than what is touched upon here, basically breaking down into grape, fruit and grain vinegar with differing production methods and ph-levels. Different cuisines require different types of vinegars for different things so I would be inclined to keep to the recipe unless there is not other option. Distilled vinegar also is a great choice if its important not to add 'fermenty' flavour to a sauce. Also the plastic used for the containers has to be PET or HDPE which is more than strong enough to not degrade from such a weak acid and also wont flavour the liquid. Any cases where this does happen the wrong plastic was used which wont happen if you are buying a commercial brand.
As a vinegar fanatic, I have learned how to use the roughly 20ish I always have -- (I ferment my own vinegars too lol) I cook a lot of cuisines that call for a lot of different vinegars. I only have one container of white vinegar that's in a plastic jug, and it doesn't sit around for very long because there are so many uses for white vinegar. So WDV gets a workout, gone probably in a month! I have more of an Asian slant to my pickling so I'm always reaching either for the light colored, gently flavored rice wine or the white wine vinegar. Think a deeper dive in the vinegars could be done here though. They are so much more complex than just what was listed here.
I’ve been watching your stuff here and there for years, and I’ve always loved your videos and food being a line cook myself, but this was by far the most informative and entertaining way you’ve presented information for me personally and I really appreciated it. I have a hard time focusing for a long time and the constant switching of what was going on and camera angles and what was actually being filmed definitely helped retain concentration and I appreciate you for that effort you put in, it made watching the content easier for this squirrel brain! 🫶
Otherwise great video, thanks Matt! Also, is that an enamelled cast iron pan you're using to cook the steak? It's a Staub, so I'm leaning toward yes, but it's black on the outside (not just the cooking surface) so it's hard to say on video
I have never seen much point to having champagne vinegar on hand. It’s essentially a wine vinegar which qualities and subsequent price point vary. Sherry vinegar is important to me as the flavour is distinct and can’t be substituted
I use apple cider vinegar for everything or balsamic for Italian dishes. Now tell me which butters to use cause I guarantee those are wrong in my house too. Wtf is roll butter for?
Que Pasa? I used white vinegar to clean fryers and surfaces and dissolve some substances. Cooking? No thanks, man. It's low-brow for dressings, too. There are much better options.
You can turn a phone sideways, but you can't turn a TV sideways. I absolutely love your channel, but won't watch anymore videos of any length that are portrait oriented.
Up at 1:30 AM and can't stop the flaky salt guy grind.
Saltyyyyu
Do salts and/or seasonings! Talk about which salts is best for what and the seasoning you use most often and why
Matt, seriously thank you you’ve helped me get so much into cooking!! Especially being in the Seattle area and being a local Oregonian and having local markets, keep going with videos like these feel they are very informative!!
Great info. Thank you!!
Glad it was helpful!
Dried mushrooms. Drying mushrooms. Oyster, porcini, trompette are my favorites. Well and morel too.
I feel like vinegar is a much deeper subject than what is touched upon here, basically breaking down into grape, fruit and grain vinegar with differing production methods and ph-levels. Different cuisines require different types of vinegars for different things so I would be inclined to keep to the recipe unless there is not other option. Distilled vinegar also is a great choice if its important not to add 'fermenty' flavour to a sauce.
Also the plastic used for the containers has to be PET or HDPE which is more than strong enough to not degrade from such a weak acid and also wont flavour the liquid. Any cases where this does happen the wrong plastic was used which wont happen if you are buying a commercial brand.
As a vinegar fanatic, I have learned how to use the roughly 20ish I always have -- (I ferment my own vinegars too lol)
I cook a lot of cuisines that call for a lot of different vinegars.
I only have one container of white vinegar that's in a plastic jug, and it doesn't sit around for very long because there are so many uses for white vinegar. So WDV gets a workout, gone probably in a month!
I have more of an Asian slant to my pickling so I'm always reaching either for the light colored, gently flavored rice wine or the white wine vinegar. Think a deeper dive in the vinegars could be done here though. They are so much more complex than just what was listed here.
I would love a vlog on different salts. I just purchased a Russian Salt that's made from 12 different vegetables, and it is divine!
Coconut vinegar for adobo!!! 👨🏻🍳 😘
Do wines next please!
I’ve been watching your stuff here and there for years, and I’ve always loved your videos and food being a line cook myself, but this was by far the most informative and entertaining way you’ve presented information for me personally and I really appreciated it. I have a hard time focusing for a long time and the constant switching of what was going on and camera angles and what was actually being filmed definitely helped retain concentration and I appreciate you for that effort you put in, it made watching the content easier for this squirrel brain! 🫶
Side note. Totally using parchment paper now. Won't eat a steak unless I brine it and wrap it for about 24 hours.
As a pit gnome I keep a lower quality mix for a spray, like 1/1/1 white, apple, rice wine. Rice wine in the potato salad try it.
Otherwise great video, thanks Matt! Also, is that an enamelled cast iron pan you're using to cook the steak? It's a Staub, so I'm leaning toward yes, but it's black on the outside (not just the cooking surface) so it's hard to say on video
I have never seen much point to having champagne vinegar on hand. It’s essentially a wine vinegar which qualities and subsequent price point vary. Sherry vinegar is important to me as the flavour is distinct and can’t be substituted
where can I pick up the grill weight? Thanks,
Matt - where's the Apple Watch? haha
I use apple cider vinegar for everything or balsamic for Italian dishes.
Now tell me which butters to use cause I guarantee those are wrong in my house too. Wtf is roll butter for?
Micro plastics but uses quart containers religiously.......I'm guilty
Que Pasa? I used white vinegar to clean fryers and surfaces and dissolve some substances. Cooking? No thanks, man. It's low-brow for dressings, too. There are much better options.
You can turn a phone sideways, but you can't turn a TV sideways. I absolutely love your channel, but won't watch anymore videos of any length that are portrait oriented.