@@brianjavorsky2340 This is a horrible precedent on teaching not to clean as you go as "it's not my problem". I wish I taught my older kids this, but have corrected with my 11yr old and she rarely leaves the kitchen in disarray. When either of my mid 20yr olds come by, the kitchen is always a disaster when they make anything.
Personally it make my cooking and eating more miserable because i know i need to go back and forth with that, yet even for me it's better then to wash a big mountain of dishes after.
@@Flahtort it makes mine much more enjoyable because i dont have to fret about doing the dishes afterwards. I get to eat good food after jamming music and enjoying the process. If you want to cook well and enjoy good food you should always try to enjoy the journey to get there!
@@bjamin Splitting chores with the people you live with isn't a bad thing, there just has to be an agreement between the people involved. I wouldn't "I cook you clean" with my hypothetical kids but a friend, roommate, or partner makes sense, especially if you both like to cook
I love this. “Nesting” my cooking tasks when I first started to cook in earnest was life-changing and was a huge factor in keeping me motivated to cook more and in more complex ways. Finishing a moderately-complicated meal and turning around to… nothing much to clean… was an enormous boost to my enthusiasm.
You have genuinely changed the way I look at cooking. Its always been this awful chore to me that Ive dreaded and, honestly, Ive been ordering a LOT more food over the last few years just to avoid the task. Ive still got a long way to go, but little by little Im feeling more inspired to get back into the kitchen and do right by my body and taste buds. Thanks for the inspo, friend, keep it up!
as a mostly vegetarian, the tofu salad is your first recipe since your video on chips/fries that I can really see myself doing - superb content as always. Thank you Ethan!
Just wanted to add one more comment saying we really appreciate the vegetarian option! I'm vegetarian but I've been a big fan of the channel since 2020 because your videos do so much more than just present a recipe and I can usually figure out how to replace the meat on my own. That said, I always appreciate a good tofu recipe!
You're the only show I consistently watch for cooking now because you're so good at giving helpful life tips along with your recipes. You're also the only person who hasn't seemed to let your popularity get to your head. Thanks for the quality content.
I often bring pasta salad to picnics etc and have it for lunch at work, as it can easily be eaten at room temp. I often use pesto instead of a dressing. Mostly pesto rosso. I add olives, tomato, mozzarella and sometimes pine nuts. So, so, so easy and quick.
OMG - the BEST, MOST tender, and FLAVORFUL chicken I have ever made. I have to tone down the dressing a little. My mouth is still on fire. I left the seeds in the Serrano peppers. This will definitely be a weekly meal! Thank you for keeping us well fed!
I love your videos so much, you make cooking so approachable! Thank you for adding these "nesting tasks"... i am Autistic and ADHD with severe executive dysfunction. And even though I "know" the dishes need cleaned, often when Im doing tasks I can get really overwhelmed and scattered and not know what to do next or in what order to do something. Cooking and keeping the kitchen clean is one of those things that suffers the most. And having something simple inserted into a recipe like "clean dishes while you wait" is so so helpful.
Ethan, I love your content. I do most of the cooking and meal prepping used to completely stress me out until I found your videos. Not a problem anymore. Your deep dives are both entertaining and informative. I especially love the faster than fast food series with Gabe. Who is great by the way. His honest perspective is a welcome addition. Much success!
I was just thinking about this a few weeks ago. Everybody films the recipe but the dishes and prepwork is not usually mentioned, even though some tips on doing that simultaneously really help to make cooking and cleanup easier. Thank you
Love them! In any case, a suggestion: I'm from the south of Spain, so here it's very hot in summer... or from April to October 😂, so we have developed over the years lots of cold dishes. We eat a lot of salads but since we need the same nutrients, it's very typical to switch the pasta that you're showing for legumes like chickpeas, red kidney beans, lentils, etc. Very nutritious and very nice as well! 😄 You can use them the same way you use the pasta in pasta salads. Some people think those things are better hot in stews... and maybe that's true, but cold in salads with good seasoning are very nice as well 😄, just be open-minded!
I've been using a chickpea pasta lately. Lots of protein and fiber compared to typical pasta. It smells bad while cooking but when you cover it in vinegar and oil and add in all the meat and vegetables I can't taste the difference.
Love the nesting comments. This is something all line cooks and prep cooks implicitly understand: stagger tasks so that they all finish at relatively the same time
I’ve watched you from almost your start on here, maybe you had 60k followers. It’s so nice to see where you are, you are so helpful and make such good content. Thank you.
Made the first one for dinner tonight since my lady is on a cut right now. So simple, so easy, and delicious. Never cooked with Chipotles in adobo before and wow it makes a great marinade.
I think I’m going to use gochujang and mayo instead of the adobo chiles… simply because I recently fell in love with gochujang! I can’t wait to make these salads !
Hi Ethan. I've been watching your videos for a while but this is the first time I comment here. Great video as always, just wanted to give an additional thanks for including a vegetarian meal in your video. I'm not 100% vegetarian but I've been including vegetarian meals more often in my diet. You always give great ideas in your videos and I always look forward to them (been also someone that works from home) so I would really love if this is something that you would consider doing more often. Thank you!
cant believe i came in for salad recipes and im able to get taught about something i deeply need help with constantly, i always remember the videos where you time how long it takes to cook things vs a fast food place and this is just a step up
I first discovered your channel a year or two ago and I liked your recipes but I never subscribed. Recently I’ve been watching your videos again and I have to say I’m really impressed with how consistently you’ve improved everything from the editing to the actual video subject matter. I think you pose and answer some really interesting questions and I love how healthy and modern your recipes are. You’ve more than earned my sub keep it up bro
@@handlenot030 Adeline, "to taste" is for finishing salt. There is a 50% weight difference between kosher salt and table salt if you go by volume. The CIA, Johnson & Wales, Le Cordon Bleu, and other cooking schools all go by 1% salt by weight. Kenji Lopes-Alt, Adam Ragusea, and Helen Rennie all did a feature about this.
Made a version of the pasta salad for my work lunches this week, it so delicious! I swapped chickpea pasta for regular pasta for added protein and nutrition and a few other ingredients based on what I had on hand.
My favorite kind of salad is the tomato salad. It's pretty much just chopped tomatoes with sour cream, but you can also add cucumber and onion. Mom planted 42 different breeds of tomatoe this year. so we'll be eating a lot of it this summer
love the nesting tasks!! it makes things so easy when im struggling to keep my brain going on tough days. appreciate all you do for these videos ethan -- you're a lifesaver.
I feel like a lot of people are overlooking the 25 cal for 2tbsp of that dressing, holy smokes! That’s awesome! Made the jalapeño ranch and chicken tonight and it was 👌
Thank you so much for the tofu love!! Very much appreciate it. Can't wait to try that one - I have all the ingredients for the miso ginger dressing (Dijon mustard version).
The jalapeno ranch sauce is super similar to the one we sell at the restaurant I work at, Chuy's. I do think that specific sauce (and the tortilla chips you dip into the ranch) seems to be the most unanimously well-received part of the meal. So it's 100% a great thing to replicate at home lol
Love the tofu technique. Struggled to find a way to get it crispy without frying…and can’t justify an air fryer for a few limited tasks. Amazing content as always!
I'm all for adding small tips, for example your desired skillet temp for chicken; you could spend 15 seconds about the Leidenfrost effect, how to spot it and what it means (193 degrees at surface)
Ya my summer "lazy" meals have slowly evolved to seasoning and making a large amount of chicken for grilling and then making salads with the leftovers. It just makes sure I have a good few days of barely thinking and eating delicious food
Much thanks for that itallian pasta salad recipe! I was watching the video while cleaning the kitchen and wondering what to do to use up some leftover roast chicken, and bam. Changed some of the veg going by what was in my fridge, but it came out great, very refreshing for summer!
you should try a real zaatar if you like the spice mix. theyre sold at lebenese food stands here in germany. its a flatbread thats a little thicker than your usual wrap, id say the dough is yogurt enriched. then before baking, a spice paste is applied it consists of the zaatar spice mix and definitely olives, dont know what else goes in there. then after baking, they apply hummus, baba ganoush, or whatever you like. usially its vegan so its filled with salad, tomato, cucumber, parsley and onion. i also had them add cheese to mine a few times. its a lot fresher and more flavorful than shawarma or kebab.
So I have made the first recipe a few times. It is a keeper. But I think a nice way to prepare the dressing is actually using an immersion blender, which works just fine
I love cooking tofu like this so that it's all crispy. Sometimes I even take it a step further and put them in the dehydrator 2-3 hours first before cooking it. Crispy tofu makes a fantastic substitute for croutons if you're watching your carbs.
I use nesting techniques all the time! I have a very consistent ability to get all of a meal's different components ready at the same time - I had no idea there was a term for that. 😁
Mayo marinated chicken 🤢that's what I used to say until the I tried it. OMG it is THE best & easiest marinades everrrrrr!! For past couple years I've tried it w/ all types of cuisines. Thai, Italian, Mexican, Greek to African style dishes it's been amazing 🤤🤤 Thanks Ethan for sharing your skills & love of food with us. It helped me get back in the kitchen & get back in line with nutritional needs. Continued blessings & success. BTW yeah cooking in TX during summer when it feels like 115 in June kinda sucks 🤣
Love the recipes. I didn’t know doing other tasks while cooking wasn’t intuitive 😅. I’m Nigerian and most traditional dishes take fairly long to prepare so I guess we’ve learnt to do other things while cooking. Either working, cleaning, catching up on videos and podcasts or just taking a break to scroll through the internet
I think BLTs and Arnald Palmers are the Summer Sandwhich and Drink of Summer. I had some with my friend Rob in the cabana after tennis. We also had some ceviche, so good!😎
For the pasta salad, you can use alternative pastas like black bean or lentil. Extra protein, less grain, and it also tends to be a little more textured.
I mean I love your videos Ethan and I’m all for nesting tasks and cleaning while cooking, but the part where you said you could work from your pc while cooling for example the chicken just sounded like a stretch lol. 1 I don’t like to leave the stove alone and go work in another room, and 2 what kind of work would you get done on your pc in like 7/8 mins. That timespan works better for cleaning dirty dishes imo. Nice video though
a video dedicated to different types of marinades would be awesome, i'm starting to cook and as long as i know how i'm going to cook a particular protein i know what i want in terms of a dish
My go to refreshing summer salad - quick and easy, only a little advanced prep: Chicken breast, cubed (similar to your options, flavor as you like, for me, just a little Salt and Pepper), cook on stovetop or BBQ, as available. Dressing options depending on what I feel like: 1. Just a little hot sauce. 2. Dill Pickle juice mixed with some stone ground mustard. So refreshing! 3. Fresh cracked black pepper Salad: Baby Spinich, chopped brutally or rolled and cut chiffonade style, toss with small amount of dressing a little goes a long way. Add chicken and random ingredients from fridge/pantry: shredded cheese, sliced tomato, broken up chips, diced dill pickles, Jalepenos, sliced Bell Pepper - whatever sounds good that I see. Note that sweet addons like some tomatos and peppers don't mix with hot sauce or dill pickle dressing, but are fine with pepper.
hearing "this may not be the prettiest looking chicken" seconds after i audibly moaned at how good it looked when you flipped it and could see the developing crust lmao
Staring at food cooking is painful so I need to find something to do while waiting. The hard part is remembering I’m cooking but I’ve gotten better paying attention to smell and also helpful is listening to the food.
OMG! that cherry tomato trick that you completely didn't point out as special, just CHANGED MY LIFE, wow. Damn your good, been preaching clean as you go pretty much my whole life, it's a restaurant thing. (and completely unrelated, how do you groom that mustache? it's a beaut. maybe an Instagram story or something?)
Ethan, I'd be super interested to see if you can solve a classic home cook sauce conundrum. Can you make a condiment/dressing that has great taste in flavor, but lasts a while in the fridge? I often find that whenever I make one from scratch, it goes bad in my fridge even if I'm using it for most of my dinners.
dude, your intros are so good 😎
I demand a collaboration!
We need a collab fr
Hey, Bri!
Yeah but your outros are so good. Ethan doesn't dance.
Nice to see you here Bri!
Clean while you go is really important, it makes the cleanup feel like a lot less work, and in return it makes cooking more fun in my eyes.
I also like the "I cook, you do the dishes" method. (At least I like that when I'm the one doing the cooking.)
@@brianjavorsky2340 This is a horrible precedent on teaching not to clean as you go as "it's not my problem". I wish I taught my older kids this, but have corrected with my 11yr old and she rarely leaves the kitchen in disarray. When either of my mid 20yr olds come by, the kitchen is always a disaster when they make anything.
Personally it make my cooking and eating more miserable because i know i need to go back and forth with that, yet even for me it's better then to wash a big mountain of dishes after.
@@Flahtort it makes mine much more enjoyable because i dont have to fret about doing the dishes afterwards. I get to eat good food after jamming music and enjoying the process. If you want to cook well and enjoy good food you should always try to enjoy the journey to get there!
@@bjamin Splitting chores with the people you live with isn't a bad thing, there just has to be an agreement between the people involved. I wouldn't "I cook you clean" with my hypothetical kids but a friend, roommate, or partner makes sense, especially if you both like to cook
The quality of your content is top tier and you still manage to improve consistently. The last few videos have been on another level
I appreciate it!
I love this. “Nesting” my cooking tasks when I first started to cook in earnest was life-changing and was a huge factor in keeping me motivated to cook more and in more complex ways. Finishing a moderately-complicated meal and turning around to… nothing much to clean… was an enormous boost to my enthusiasm.
You have genuinely changed the way I look at cooking. Its always been this awful chore to me that Ive dreaded and, honestly, Ive been ordering a LOT more food over the last few years just to avoid the task. Ive still got a long way to go, but little by little Im feeling more inspired to get back into the kitchen and do right by my body and taste buds. Thanks for the inspo, friend, keep it up!
You can try meal prepping in that case. Cook once at sundat - eat full working weak of breakfasts. Also cleaning up would be less.
@@Flahtort eat full working week of breakfasts- WHAT?
@@charlieross4674 , i mean having breakfast prepared for full working week.
as a mostly vegetarian, the tofu salad is your first recipe since your video on chips/fries that I can really see myself doing - superb content as always. Thank you Ethan!
You are welcome!
Same here! 👍
Just wanted to add one more comment saying we really appreciate the vegetarian option! I'm vegetarian but I've been a big fan of the channel since 2020 because your videos do so much more than just present a recipe and I can usually figure out how to replace the meat on my own. That said, I always appreciate a good tofu recipe!
You're the only show I consistently watch for cooking now because you're so good at giving helpful life tips along with your recipes. You're also the only person who hasn't seemed to let your popularity get to your head. Thanks for the quality content.
Can i recommend Sonny from ThatDudeCanCook, he and Ethan are my fav cooking channels.
I often bring pasta salad to picnics etc and have it for lunch at work, as it can easily be eaten at room temp. I often use pesto instead of a dressing. Mostly pesto rosso. I add olives, tomato, mozzarella and sometimes pine nuts. So, so, so easy and quick.
I love the way you eat. Nothing better than watching someone enjoy their food as much as Ethan does.
the man G O B B L E S
OMG - the BEST, MOST tender, and FLAVORFUL chicken I have ever made. I have to tone down the dressing a little. My mouth is still on fire. I left the seeds in the Serrano peppers. This will definitely be a weekly meal! Thank you for keeping us well fed!
I love your videos so much, you make cooking so approachable! Thank you for adding these "nesting tasks"... i am Autistic and ADHD with severe executive dysfunction. And even though I "know" the dishes need cleaned, often when Im doing tasks I can get really overwhelmed and scattered and not know what to do next or in what order to do something. Cooking and keeping the kitchen clean is one of those things that suffers the most. And having something simple inserted into a recipe like "clean dishes while you wait" is so so helpful.
Your explanation and examples of nesting tasks are so helpful!! It really helps us who are new to cooking.
among other things, I love when Ethan absolutely houses whatever he just cooked
Ethan, I love your content. I do most of the cooking and meal prepping used to completely stress me out until I found your videos. Not a problem anymore. Your deep dives are both entertaining and informative. I especially love the faster than fast food series with Gabe. Who is great by the way. His honest perspective is a welcome addition. Much success!
I came for the Ginger, but stayed for Ethan's meticulously produced videos, contagious enthusiasm for food, and talent for teaching.
That’s prince Harry
I was just thinking about this a few weeks ago. Everybody films the recipe but the dishes and prepwork is not usually mentioned, even though some tips on doing that simultaneously really help to make cooking and cleanup easier. Thank you
Love them! In any case, a suggestion: I'm from the south of Spain, so here it's very hot in summer... or from April to October 😂, so we have developed over the years lots of cold dishes. We eat a lot of salads but since we need the same nutrients, it's very typical to switch the pasta that you're showing for legumes like chickpeas, red kidney beans, lentils, etc. Very nutritious and very nice as well! 😄 You can use them the same way you use the pasta in pasta salads. Some people think those things are better hot in stews... and maybe that's true, but cold in salads with good seasoning are very nice as well 😄, just be open-minded!
I've been using a chickpea pasta lately. Lots of protein and fiber compared to typical pasta. It smells bad while cooking but when you cover it in vinegar and oil and add in all the meat and vegetables I can't taste the difference.
Love the nesting comments. This is something all line cooks and prep cooks implicitly understand: stagger tasks so that they all finish at relatively the same time
I’ve watched you from almost your start on here, maybe you had 60k followers. It’s so nice to see where you are, you are so helpful and make such good content. Thank you.
Made the first one for dinner tonight since my lady is on a cut right now. So simple, so easy, and delicious. Never cooked with Chipotles in adobo before and wow it makes a great marinade.
I think I’m going to use gochujang and mayo instead of the adobo chiles… simply because I recently fell in love with gochujang!
I can’t wait to make these salads !
Hi Ethan. I've been watching your videos for a while but this is the first time I comment here. Great video as always, just wanted to give an additional thanks for including a vegetarian meal in your video. I'm not 100% vegetarian but I've been including vegetarian meals more often in my diet. You always give great ideas in your videos and I always look forward to them (been also someone that works from home) so I would really love if this is something that you would consider doing more often.
Thank you!
cant believe i came in for salad recipes and im able to get taught about something i deeply need help with constantly, i always remember the videos where you time how long it takes to cook things vs a fast food place and this is just a step up
I love that you chose lumaconi pasta for the first salad. It is my absolute favourite shape of pasta.
I first discovered your channel a year or two ago and I liked your recipes but I never subscribed. Recently I’ve been watching your videos again and I have to say I’m really impressed with how consistently you’ve improved everything from the editing to the actual video subject matter. I think you pose and answer some really interesting questions and I love how healthy and modern your recipes are.
You’ve more than earned my sub keep it up bro
It is heartening to see you emphasize the 1% of salt. Most other channels are vague about how much salt to add.
@@handlenot030 Adeline, "to taste" is for finishing salt. There is a 50% weight difference between kosher salt and table salt if you go by volume. The CIA, Johnson & Wales, Le Cordon Bleu, and other cooking schools all go by 1% salt by weight. Kenji Lopes-Alt, Adam Ragusea, and Helen Rennie all did a feature about this.
Made a version of the pasta salad for my work lunches this week, it so delicious!
I swapped chickpea pasta for regular pasta for added protein and nutrition and a few other ingredients based on what I had on hand.
Ethan this is the best cooking video on RUclips. The editing and content value is unmatched.
My favorite kind of salad is the tomato salad. It's pretty much just chopped tomatoes with sour cream, but you can also add cucumber and onion. Mom planted 42 different breeds of tomatoe this year. so we'll be eating a lot of it this summer
Making my RuneScape efficiency transfer to cooking and life as a whole was a game changer for me
Vegetarian Options are so helpfull!!! Eating Meat every single day is neither healthy nor cheap.
or good for the enviroment
I came for recipes but also got a great education about nesting tasks ❤ you’re always going above and beyond to pack in the quality content 🙏🏼
Tofu salad with rice, Chilli crisp, boiled egg, and some kimchi was the bomb. Great flavors in the miso dressing!
First is room/space in your kitchen. When you have a very small space to work it can be extremely daunting.
love the nesting tasks!! it makes things so easy when im struggling to keep my brain going on tough days. appreciate all you do for these videos ethan -- you're a lifesaver.
I feel like a lot of people are overlooking the 25 cal for 2tbsp of that dressing, holy smokes! That’s awesome! Made the jalapeño ranch and chicken tonight and it was 👌
I literally paused this video to make that dressing and wow. It's going to be in my fridge 24/7 now. 👍
Seriously how did you know this has been my top search for recipes lately?! I need some dense salads for summer!!
Pretty awesome. The multi tasking is huge. Keep CLEANING while you are there anyways!!! I agree 100%
Thanks for putting that out there.
Thank you for veg options!!🤩🙌
"I like to get the greens out of the way first". Perfect!
Thank you so much for the tofu love!! Very much appreciate it. Can't wait to try that one - I have all the ingredients for the miso ginger dressing (Dijon mustard version).
Your videos just keep getting better man, I love the nesting tasks idea in this video and can’t wait to test out these dishes
I made the Italian Pasta Salad yesterday. OMG! It is so good. This will definitely be on repeat this summer. Thank you! ❤❤ 🤤
I can’t stop making that salad! Bless you for introducing me to chipotles in adobo!
Thank you for the tofu crisping idea!!
The jalapeno ranch sauce is super similar to the one we sell at the restaurant I work at, Chuy's.
I do think that specific sauce (and the tortilla chips you dip into the ranch) seems to be the most unanimously well-received part of the meal. So it's 100% a great thing to replicate at home lol
Ahhh, chuy's. 😊 loved the original one!
Love the tofu technique. Struggled to find a way to get it crispy without frying…and can’t justify an air fryer for a few limited tasks. Amazing content as always!
I was a little reluctant to use miso in a salad, but I sure am glad I gave it a try. That dressing is amazing with smoked tofu.
Lost 10lbs since the follow. You and Brian Lagerstrom have changed my relationship with food. THANK YOU
I'm all for adding small tips, for example your desired skillet temp for chicken; you could spend 15 seconds about the Leidenfrost effect, how to spot it and what it means (193 degrees at surface)
3:58 This method of halving cherry tomatoes is so smart holy crap
Ya my summer "lazy" meals have slowly evolved to seasoning and making a large amount of chicken for grilling and then making salads with the leftovers. It just makes sure I have a good few days of barely thinking and eating delicious food
This video was a masterclass, one of your best ones yet. Great job, Ethan!
Its' a bit counterintuitive, but adding tofu to salted boiling water really work wonders for frying.
Much thanks for that itallian pasta salad recipe! I was watching the video while cleaning the kitchen and wondering what to do to use up some leftover roast chicken, and bam. Changed some of the veg going by what was in my fridge, but it came out great, very refreshing for summer!
Your videos are so thoughtful and enjoyable to watch. Thank you for what you do!
you should try a real zaatar if you like the spice mix. theyre sold at lebenese food stands here in germany. its a flatbread thats a little thicker than your usual wrap, id say the dough is yogurt enriched. then before baking, a spice paste is applied it consists of the zaatar spice mix and definitely olives, dont know what else goes in there. then after baking, they apply hummus, baba ganoush, or whatever you like. usially its vegan so its filled with salad, tomato, cucumber, parsley and onion. i also had them add cheese to mine a few times. its a lot fresher and more flavorful than shawarma or kebab.
I've been looking for some crouton alternatives that provide more nutrients, and the crispy tofu looks perfect. Thanks, Ethan!
i personally enjoy oil based pasta salad to creamy when its made with mayo or a dressing and that pasta salad looks phenomenal
Man I've been following you for more a year and you never disappoint.
God bless ♥️
So I have made the first recipe a few times. It is a keeper. But I think a nice way to prepare the dressing is actually using an immersion blender, which works just fine
I never knew it had a term, but I’ve really been doing the nesting technique a lot recently while not only cooking, but every household task!
I LOVE that you use all grams for measurements.
Pasta salads are my go to for using up veggie and veggie-adjacent leftovers!
I love cooking tofu like this so that it's all crispy. Sometimes I even take it a step further and put them in the dehydrator 2-3 hours first before cooking it. Crispy tofu makes a fantastic substitute for croutons if you're watching your carbs.
I use nesting techniques all the time! I have a very consistent ability to get all of a meal's different components ready at the same time - I had no idea there was a term for that. 😁
Do you also find yourself incredibly good at packing shopping bags or suitcases? Me too
@@rarra yes! I roll my clothes military-style (grew up in a military family).
Even in “dog days of summer” in Asia, it’s still soup and hot tea/coffee 🤣
You eat so aggressively for no reason. I love it 😭😭
Glad I’m not the only one who’s cooking motivation craters in July and August
I made your chipotle-adobo chicken salad with the homemade dressing and it was bomb
I made the jalapeño dressing before finishing the video 😅 the reason is bc I’m about to eat lunch with steak and salad. Magnific 👍🏼
A thing i learned is that adding fresh herbs as lettuce and nuts and seeds helps a salad to be way more tasty too
Mayo marinated chicken 🤢that's what I used to say until the I tried it. OMG it is THE best & easiest marinades everrrrrr!! For past couple years I've tried it w/ all types of cuisines. Thai, Italian, Mexican, Greek to African style dishes it's been amazing 🤤🤤 Thanks Ethan for sharing your skills & love of food with us. It helped me get back in the kitchen & get back in line with nutritional needs. Continued blessings & success. BTW yeah cooking in TX during summer when it feels like 115 in June kinda sucks 🤣
Love the recipes. I didn’t know doing other tasks while cooking wasn’t intuitive 😅. I’m Nigerian and most traditional dishes take fairly long to prepare so I guess we’ve learnt to do other things while cooking. Either working, cleaning, catching up on videos and podcasts or just taking a break to scroll through the internet
This is the best youtube channel in the universe.
I think BLTs and Arnald Palmers are the Summer Sandwhich and Drink of Summer. I had some with my friend Rob in the cabana after tennis. We also had some ceviche, so good!😎
For the pasta salad, you can use alternative pastas like black bean or lentil. Extra protein, less grain, and it also tends to be a little more textured.
I mean I love your videos Ethan and I’m all for nesting tasks and cleaning while cooking, but the part where you said you could work from your pc while cooling for example the chicken just sounded like a stretch lol. 1 I don’t like to leave the stove alone and go work in another room, and 2 what kind of work would you get done on your pc in like 7/8 mins. That timespan works better for cleaning dirty dishes imo. Nice video though
Love how you’re introducing the kitchen efficiency ideas, feel like that stuff really changes the game
a video dedicated to different types of marinades would be awesome, i'm starting to cook and as long as i know how i'm going to cook a particular protein i know what i want in terms of a dish
I don’t usually comment on videos but you killed it on this one absolutely loved the production quality
My go to refreshing summer salad - quick and easy, only a little advanced prep:
Chicken breast, cubed (similar to your options, flavor as you like, for me, just a little Salt and Pepper), cook on stovetop or BBQ, as available.
Dressing options depending on what I feel like:
1. Just a little hot sauce.
2. Dill Pickle juice mixed with some stone ground mustard. So refreshing!
3. Fresh cracked black pepper
Salad:
Baby Spinich, chopped brutally or rolled and cut chiffonade style, toss with small amount of dressing a little goes a long way.
Add chicken and random ingredients from fridge/pantry:
shredded cheese, sliced tomato, broken up chips, diced dill pickles, Jalepenos, sliced Bell Pepper - whatever sounds good that I see.
Note that sweet addons like some tomatos and peppers don't mix with hot sauce or dill pickle dressing, but are fine with pepper.
0:44 well Ethan we all don’t have access to cloning technology to help with efficiency in the kitchen
I eat salads the same way... get the greens out of the way then chow down on the toppings
hearing "this may not be the prettiest looking chicken" seconds after i audibly moaned at how good it looked when you flipped it and could see the developing crust lmao
Staring at food cooking is painful so I need to find something to do while waiting. The hard part is remembering I’m cooking but I’ve gotten better paying attention to smell and also helpful is listening to the food.
I am in Houston and yes the HEAT is horrible and it's only June! Love having cold salads during the summer, but I still need hot coffee LOL
Love your concepts. Hoping you will have more vegan options in the future on RUclips and your Cooking Well website. Thanks.
Really appreciate the vegetarian/vegan friendly recipe!!
why have i never thought of that cherry tomato cutting trick at 3:58 omg
my summer salads of choice are shirazi and fattoush
OMG! that cherry tomato trick that you completely didn't point out as special, just CHANGED MY LIFE, wow. Damn your good, been preaching clean as you go pretty much my whole life, it's a restaurant thing. (and completely unrelated, how do you groom that mustache? it's a beaut. maybe an Instagram story or something?)
Where the heck is pt 3 of the balsamic vinegar series!?!
😂
He knows we are all dying to see it. I was wanting part 2 seconds after part 1 was done haha. We will get it once it is done properly.
Chill, dude. We'll get it when it's finished. He doesn't owe you anything.
I was on vacation last week and didn’t want to rush to get it done, so dropped this vid instead! Balsamic pt 3 will be the video out next week!
@@EthanChlebowski all good man. Just giving you a hard time because I'm anxiously awaiting it :). Thanks for all you do!
Doing that tofu recipe got you a subscriber from a vegan! Appreciate you!
Ethan, I'd be super interested to see if you can solve a classic home cook sauce conundrum. Can you make a condiment/dressing that has great taste in flavor, but lasts a while in the fridge? I often find that whenever I make one from scratch, it goes bad in my fridge even if I'm using it for most of my dinners.
This video is goals. You should include the time saving tricks in the title though
The first salad looks delicious, thanks!
Love to see the tofu!!!