Food Lab Basics: POV Caesar Salad
HTML-код
- Опубликовано: 8 апр 2020
- Here's how to make a classic Caesar salad. At least, it's what we'd consider classic these days. This is straight out of my book, The Food Lab (www.kenjilopezalt.com), though I don't actually measure ingredients for things like this when I'm cooking at home. Knowing ratios and how to use your tongue are the best tools for the job.
You can also find the recipe here on Serious Eats: www.seriouseats.com/2013/10/a...
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... 
Хобби
Let's call it the Truck Truck. Hmmmmm
HMMMMMM en.wikipedia.org/wiki/Wellesley_College_Senate_bus#Media_coverage_as_the_"Fuck_Truck"
Yea.....
i like truck trucks. my favorite childhood toy.
Kenji's MIT story is really inspiring. You might be a big fat droplet right now, but that doesn't mean you can't one day eat an entire can of anchovies in your kitchen during a pandemic.
lol
MVP!
I love anchovies in Caesar dressing. Rite!
I am SO glad that Kenji (a high profile chef) finally addressed the glove issue. When California passed their glove law a few years ago, I tried telling people this. People think gloves equals automatic clean, but that is not the case. I watched the best cooks on my line, who would wash their hands almost constantly, use the same gloves for almost an entire shift.
Gloves need to be changed as frequently as hands need to be washed when cooking.
Plus those gloves are NOT sterile! (or even clean). In fact some of those factories in Indonesia and elsewhere are disgusting!
American eggs as well. Oh, see this protective natural coating? Let's remove that.
00:00 Kenji popping up from the Mushroom Kingdom pipe in his kitchen.
I laughed way too hard at that:')
I was thinking that Star Wars The Force Awakens trailer
@@cookingtravelideas don't use other channels to plug your videos. That's just not cool.
@@cookingtravelideas went to your channel and downvoted your video. That food looked like shit.
Cooking&Movies Ideas Your channel and videos suck man. I hope you would just stop uploading those garbage
Kenji: lacrimators
Allicin: Am I a joke to you?!
No, it's a two part epoxy.
Brad Leone has entered the chat
Idk I love garlic with bite!...
Jonathan Wilcox it’s really good for ya, I believe
Jonathan Wilcox I miiiiiisssssssss Brad.
"I felt like taking whisks today"
I'm dead
Jeremy D “Let us get our lettuce.”
The "truck" truck 😂😂
Jeremy D ruclips.net/video/nkUHoPlcLhs/видео.html
Hoo boy I think the pun police are going to pull him over and write him a ticket for that one
I didn't know if Kenji was a father. Now I know.
that emulsion analogy was probably the best food analogy that i've heard.
Jesus h christ
actually i hated that analogy...one of those analogies that you start explaining something with, realize they dunno what ur talking about, then just go with the layup analogy after all that work lol
Lol seriously? You have heard a bunch of bad analogies then. Probably one of Kenjis worst analogies.
Agreed
He has the same garlic press I used to possess. Oh the feeling of vindication.
Chef tries to desperately convince his audience that he is not just eating carbs and cheese during lockdown.
This still has carbs and cheese in it. Kenji's trying to trick us by putting them in a salad but we all the know the truth.
he got us in the first half ngl
@@vinh8655 WE KNOW PepeLaugh
@HighGrade A Not to mention all the fat in the dressing lmao. Looks delicious though!
ain't nothing wrong with that
As soon as the knife hits the cutting board: *SHABU HAS ENTERED THE CHAT*
Michael Jandro ruclips.net/video/nkUHoPlcLhs/видео.html
It's 1:30am, I have work in 6 hours, and I'm watching a guy that went to MIT make salad.
My god 2020 is one hell of a year.
Yes, the Caesar Salad was invented in Tijuana, Mexico. The original restaurant is still there and they whip the dressing tableside.
Ferni Estrella no it wasn’t
not true, the cesar salad was invented in america, the oldest greatest, and freest country on earth
T J ok I’m going to address your bullshit in order “oldest” America is very young so far as countries go. “Greatest” no, we are being quarantined because our current president decided to take money away from the Center for Disease Control (CDC). “Freest” no we are by no means free even without quarantine we have people who are afraid of being themselves because if they do act like themselves they risk being killed.
@@parkerdalberg9033 hey kid, I know your young by the way you talk and your profile picture, but please shut the hell up and educate yourself. Our country would be on lockdown regardless if the CDC had more money or not. We are the number 1 country for letting people be who they are lmfao. Other countries, you can be hung for being gay, looking weird, being at the wrong place at the wrong time...
@@parkerdalberg9033 we are by far the most free country. We are also doing great under trump, if you bothered to do any real research you would know this.
Every time I think Kenji is going to forget to share with Shabu, he comes through at the last second. What a good dog-dad.
Please continue to go in depth with your explanations, it’s really interesting.
I was expecting for him to mention allicin, so I could mention Brad Leone in the comments
Diego Lama your pfp looks like Andrew Rae, Babish, lol
lol Brad can''t pronounce allicin
@@ClassyJohn It's the only word he CAN pronounce!
@@rolandojbuenoanderson7953 Rea*
Rolando Bueno its his brother after getting the tesla
When Kenji says "Look at that" it sends me straight to the kitchen in an attempt to duplicate whatever he has prepared. Predictably, my dish is never quite as worth looking at as his finished recipe. But it still tastes amazing.
Salad spinners are also great for drying off noodles, spinning sour kraut so you can braise it and washing small fruits not just 🥗
Maggie Tozier Kenji suggesting it as a important kitchen tool justifies my purchase of one, finally
@@phug0id I mean it's basically essential if you ever want to eat lettuce at home. I've dried living without a salad spinner...tried many methods like putting the greens in a tea towel and swinging round your head. Works ok but you have to go outside or wet your whole kitchen. Then there is the pat dry method. Again, it works ok but you have to have clean towels available. I guess paper towel works, I don't really do paper towel as I find it wasteful.
Can also be used to make a very cheap centrifuge
@@xXJokerAtWorkXx same
Bruh where did you come from on that intro? the depths of hell???
@@cookingtravelideas stop
@@cookingtravelideas for that shameless plug, I shall dislike your video
I've worked in professional kitchen off and on for over 40 years, and really appreciate the fact that you make good food accessible to everyone. Right up there with Jacques Pepin, Kenji. Thank you!
I love how he appreciates alternative styles of the food he prepares. He’s not like “this is the best version blah blah blah”
Papa Kenji is only serious about one thing: THE BLT IS A TOMATO SANDWICH
Just want to thank you for uploading this content. I really look forward to your uploads especially in these times
When he talked about being awkward and ending up on the other side of the room, I felt that.
Tought this was going to piss me off watching someone take 20 minutes to make a salad but it was really good and looked great thanks kenji❤
Is that because you would typically open the lettuce bag, pour some on to a plate, open the dressing bottle and pour it on then be done in 20 seconds?
Pretty much😂👏
Yeah, same. Its cause he normally does such simple recipes in a lot of his videos (like 6 ingredient biscuits and sausage gravy) that I didn't expect him to make the croutons and the caesar dressing from scratch
Kenji: *talking about measuring cheese* we just grate it until it feel right
We measure cheese with the heart, not grams
I love that this man subtly calls out food elitists once or twice every video.
I love how aware you are of your audience and how you explain every step almost as if we were right there watching you make it.... great job and Great channel
I think my wife doesn't like all the facts I repeat back to her, but she likes that I am having more fun in the kitchen again! I love all the facts and stories you've been sharing!
Kenji, I just wanted to say that I've always loved your videos and your writing since I discovered SE in 2016. I nerded out when you responded to me on Reddit once. Your daily videos during this guano time are my favorite part of the day. It really perks me up and comforts me and reminds me of watching post 9/11 food tv with my now deceased mother. Thank you so so much for keeping on doing this and I hope to have a kitchen as nice as yours one day.
Pro Tip: when preparing the 'coddled egg' version, coddle the garlic cloves along with the egg and you'll be surprised how easily they go through the garlic press. Alternatively, it's much more easily smashed with a fork in a traditional wooden salad bowl than a raw garlic clove. BUT...and here's the *main* reason...a quick parboil softens and mellows the otherwise raw, pungent garlic bite.
It looks like this was sunrise, which I’m sure other people have commented about :)
You are the absolute best, Kenji. And I don’t say that about a lot of chefs. I’m a low key, non-pro home chef that loves to cook, create and inspire others into doing the same thing. Cooking (but not so much baking, which I do) give me so much joy and satisfaction in my life. I’ve been cooking, whether I was allowed to or not, since I was 9 years old. I know that it sounds like an autobiography for myself right now, but I honestly just want you to know about me before I say this. You are, HANDS DOWN, the BEST and most modest chef I’ve ever had the pleasure of reading about, following and being able to but their books and actually ENJOY reading them and cook their recipes. It’s like I’m right there in the kitchen with you.
Trust me, I’m a food porn veteran, but I quit watching the stuff and just love to learn through people like you. So thank you for this delicious Caesar dressing, which I’ve made many times, and will continue to do so. I have almost 100 cookbooks and yours is still my favorite. I tell my BF that my lifelong dream is too cook alongside you, or at least to share a meal.
P.S.
Don’t be surprised if I post on my other favorites of yours. I just typically don’t comment very often. Thank you for all that you do!!
Love the food science lessons. The earthquake emulsion analogy visual. Been trying to visualise the understanding of it. The binding property in the egg is like an adaptor - two diff. ends connecting two diff things and makes it work.
Kenji these videos help more than you know. Keep on cooking. Here’s to you, your family, and everyone else’s these strange times.
Man I really appreciate these videos. You've got me in the kitchen clearing out some old stuff from the pantry and I'm learning a lot.
Me dumping Hidden Valley ranch on a bowl of iceberg lettuce: mmm yes, yummy salad!
I appreciate how accessible you make all of this cooking... I love to BBQ and cook up bar foods but I never imagined making salads or some of the other things on your page, but because of your channel I am definitely taking more risks in the kitchen. Thanks a lot man!
Yes to Tijuana.
Caesar Cardini was not a fan of anchovies in this salad but it is interesting to note that in later years he did include them on request.
The big mistake folks make of course, (for a classic Caesar) is just laying them on the salad as opposed to incorporating them into the dressing. Might be a beautiful mistake though...I eat them from the tin!
Caesar of course prepared this tableside. I am told that they were crushed into the egg yolk.
Julia may have been the only professional first hand account of Cardini preparing the salad and even so she was just a teen when she witnessed it.
Rock on Kenji!
kenji reffering to the dog: " She knows she not supposed to be in here"
dog: stays there anyway...
These vids are the best thing on RUclips right now. I hope after this is all over you keep this up. I’ve made about a half dozen of these in the last couple weeks. Excellent stuff, sir!
I love these so much. Really keeping me entertained during these times
Made this from your book the other day. Never ordering Caesar salad at a cafe again. This is ridiculously tasty
I love how you educate us as you cook! That is what makes this channel unique! Thank you so much for giving us this knowledge❤☺
I love hearing him talk it’s so intriguing. I learn something new every every video
Where was this video when i made caesar salad today? These Kenji daily uploads are the best part of being stuck at home.
Keep up the good work!
Give me that allicin
its like a 2 part epoxy lmao
dimsteroner ruclips.net/video/nkUHoPlcLhs/видео.html
And that’s what’s good for you in garlic ... I think
IT'S KINDA LIKE A TWO PART GLUE OR EPOXY
Kenji, I enjoy watching you cook. Thank you for posting these videos.
I love that Shabu gets a bite at the end
00:00 " Hi Vsauce , Michael here"
I learn so much watching your videos. Seriously, thank you, so much information in a great format. Thanks chef
kenji: Worcestershire
subtitles: worse-ear we're sister Shire
Thank you for all of this content. You continue to inspire me to become a better cook and to try new recipes! I wasn't surprised to hear during this video you went to MIT. You always do a great job explaining little tidbits of the science behind ingredients and why the behave the way they do.
Love your videos Kenji!! This is like Good Eats in this era!! Have your book too.
Whenever I'm cooking now, I can't stop imagining myself as looking through the lense of a gopro, it feels really weird. Love your vids!
I’ve been doing that too! It’s making it more fun 😂 I’ve also been talking and thinking out loud while I cook like I’m addressing an audience lol.
Hey Kenji thanks for doing these videos the last few days. Its giving me something to look forward too stuck at home.
Amazing quality content. Thank you Kenji. I especially like when you explain why you're diong something with some anecotes.
Can we take a moment to appreciate how cool those revolving shelves are? Its such a good way to save corner space.
@@themukbros8518 Relatively speaking its such a simple device but im still amazed by it. Why dont all kitchens have one?? 😅😅
They’re called a lazy Susan.
How am I just discovering your videos? This is absolutely awesome, thank you for some great content!
I've learned to cook a few things from you and love watching this channel.
I really like this style. really shows off technique very well. Like you really get an understanding of where everything is. I hope these continue!
My wife has to 'scrub in' dozens of times a day at the hospital. You wanna talk washing hands, you aint got SHIT on how many times she washes her hands. We're talking MINIMUM 30-90 times A DAY. Lol. I found that crazy, but it makes sense. She's working from home since last year and spent 18 YEARS in the hospital treating patients.She got out just in time before all this covid crap kicked off. I Love you KENJI. Your'e vids, I've learned so much!
Didn't have Worcestershire or parmesan so I subbed it with soy sauce+ rice vinegar and tomato basil feta. Pretty tasty.
Kenji these videos alone make quarantine worth it man, so awesome to watch listen and learn, thank you
Ha I just watched Molly Baz make a cae sal yesterday and I've been craving it like crazy. I'll take this as the motivation I need to get the ingredients
I can hear Molly abbreviating it to cae sal in my head. She abbreviates everything it's so adorable
She has shoes her husband got that say it lol
I am so glad I found this channel. Been here for a little while now but I'm never disappointed by a video, even if it is something that I don't think i would eat. Thank you!
That mixer analogy is so good and so funny and really just kept going
Kenji blessing us with all these quarantine videos
Just wanted to say I love your videos man. I especially love the late night meals u make. It inspires me to have as much things as you do in your kitchen. Still working on the being a good cook part
This comment section is becoming a warm family which has been my source of happiness in these dark days of quarantine
You are my quarantine JAM. Can’t wait to see what you cook next.
Kenji's parties must be awesome. Everyone's drunk and wading through syrup. Then, the earthquake hits. Sounds like a fun time.
Heavy duty deli containers, half lb., 1 lb., and 2, lb. sizes. I've been using them a couple decades, just don't microwave them with the lids on, they will eventually deform.
Salmonella pathogens are not found inside intact eggs. If serving people such as the elderly, I use a food safe sanitizer and wipe down the outside of the eggs and then let sit to evaporate before cracking open, just to be extra safe.
If you cook a lot, buy olive oil by the 3 liter tin. It keeps better because light causes the oil age prematurely which causes to taste stale. It's also much cheaper that way, plus that is the only way some of the better italian brands are sold.
Coincidentally, I was washing my hands at the same time as Kenji and matched him almost perfectly without thinking. I left the kitchen for a cubicle a long time ago, but it's funny how old habits die hard 😂
Fried rice next please!
Kenji: **talks about garlic**
*Brad enters the chat*
Brad: “Somebody say garlic?”
*Brad exits the chat*
I love your analogies!
ooomg the analogy of the mixers and the fat/water 🤣 the speed of his words gives away how excited he was
This video is gem, I followed your exact steps and the salad was amazing!
Omg this is my new favorite cooking video, u have tons of info, ur super organized, and really efficient.
This is my first time seeing ur channel btw and ur now one of my fav cooks
I hope this man knows how amazing his videos are.
I love your videos! Specially when you have a drink while cooking, or is it just me?! Lol
Yo Chef! One of our favorite meals lately has been a homemade caesar, your incredible crispy roasted potatoes, and a steak or some other fairly rich protein. It feels like a treat, is super delicious, and pretty affordable! Cheers everyone!
POV. Jotaro is making Joseph something healthy but Joseph gets PTSD from it.
I love Kenji's stories.
Love your video's man. the POV thing is great.
You are an incredible teacher!
Your analogies are incredible
Ur videos are quite literally keeping me sane during quarantine Kenji
Thx for including the science in a quick manner. Helps a lot. Subscribed!!
I love your videos a lot, keep up the great work you do. Greetings from France.
i applied your emulsion blender trick for mayo to this recipe and it worked really well! didn't even need to worry about chopping the garlic and anchovies
can't wait to watch this channel every day for weeks on end
Really feel good to see your healthy vlog.cheers
So #1 made some ceasar salad today and it was good, but I think my garlic was too strong, but there is always tomorrow to adjust. #2 I cannot stress enough how important those deli containers are however. Cant really stack the other brands or even the glass brands... plus if you lose a lid... there are only about 50 leftover because you buy them in a massive sleeve. They are life changing for storage and I have no idea why this isn't like a massively known thing for home cooks (or I was just conned into thinking it wasn't great then I got them and they are glorious).
Loved this video, especially all of your chemical explanations. Had to laugh about the “ truck truck”……most of us have been there.😉 Thanks Kenji for all that you do.
Great video. Bonus points for stuff that I don’t feel guilty eating!
omg I love the fact that he used the other end of the spoon to re-taste the food. cautious & considered even though it’s your own food .
That crunching sound is just gold
Great job Kenji!
Love the videos man. Thanks for the knowledge.
Kenji I will never yell at you for giving that very good dog a treat!
Hey Kenji. Learn so much from your videos. Couple video ideas for you. Can you cover how to store things in the fridge to maximize freshness and flavor. Also a video on how you compost would be fantastic.
Lmao these intros where he just pops up get me every time