This mans fridge is actually the ark of the covenant

@Rideeon

4 жыл бұрын

Lol true I don't even bother using my fridge half the time everything just spoils in it (sucky apartment fridge) Hard to keep anything sadly. Also anything I put in it usually gets forgotten then thrown out.

@wetpaperbag1346

4 жыл бұрын

I was thinking that, he is feeding 3 people 3 meals a day currently, but he has enough food to feed like 10 people 3 meals a day. I'd be so sad to see stuff go to waste with such a stocked fridge.

@themessy001

4 жыл бұрын

@@wetpaperbag1346 when you are a cook/chef things rarely go to waste. You will re purpose things constantly and with good food knowledge you can make anything with anything, there are no recipes to follow you just make what you have and prioritize things on a FIFO basis. Today I had some bacon left over, some mushrooms and asparagus which were going to go bad, a shallot, and a little bit of cream. So I made a pasta dish with those and some herbs which was fantastic.

@ErosionSwords

3 жыл бұрын

@@wetpaperbag1346 Bro if theres one person who doesn't waste food its kenji

@steverundle8635

3 жыл бұрын

Geld LOL

Kenji: "The three of us will eat this salad and that's our dinner." Also Kenji: "Late night mac and cheese quesadilla"

@confusedwhale

4 жыл бұрын

He mentioned the portion control so that he can eat whatever he wants. The late night snacking is apart of that.

@ImSoGonzo

4 жыл бұрын

hahaha so true

@ibrahimal-khalaf8008

4 жыл бұрын

@@confusedwhale I was wondering how 2.5 people could only eat the small portions he makes. makes sense.

@qwerty842

4 жыл бұрын

I'm always surprised when he says this in his videos. Yea, I understand portion controlling but still seems like such a little amount of food for three people.

@orpheusandtherecluse6123

4 жыл бұрын

@@confusedwhale just because u portion control doesn't mean you can eat like shit especially since his portions aren't even that small

Hey Kenji, mind going through the fridge and explaining what you always keep at home? Kenji fridge essentials basically.

@canIgetuhhh

4 жыл бұрын

I definitely second this!

@nacholopez7348

4 жыл бұрын

YES!

@iooooooo1

4 жыл бұрын

It'd be a 70-minute video

@mc3037

4 жыл бұрын

Yes please do this!

@davidbai8411

4 жыл бұрын

@@iooooooo1 I'm fine with this

Lmaooo did anyone else notice on 13:56 how he was so focused on the story that he accidentally put the shell in the marinate and the unpeeled shrimp back with the rest happens to me whenever I don’t strictly focus on cooking aswell this gave me a chuckle glad it even happens to the best of us!! 😂

You never know what’s gonna come out of that magic fridge

"Do you guys do experiments on your kids like that" 😂😂😂

@2phonebabykeem913

4 жыл бұрын

His kid is not gonna have a easy time unlearning that stuff lmao

@charlesliang4118

4 жыл бұрын

Ahhhahaha man I was laughing my ass off

@marybar542

3 жыл бұрын

Yep his kid going to school and every other kid correcting

@Michael-cv5wk

3 жыл бұрын

Anyone seen the movie Dogtooth?

@muthaz1952

Ай бұрын

Yeah. Not exactly actually funny. I was kinda like why are you doing this to your kid, even if you think it's cute and harmless... Why take a chance you really give her a complex

“I’m about to cook lunch. It’s gonna take me half an hour or so, ish.” Video length is 30 minutes. GOD THIS GUY IS GOOD.

His fridge is absolutely packed, I wonder how he manages all of his ingredients to prevent wastage.

No one is talking about those excellent dad jokes.

8:21 the way the garlic peel flies into the bin lol.

13:55 you threw the shell in the bowl that contains the flesh and the flesh in the bowl that contains shells

@NonExistChannel

4 жыл бұрын

I noticed it too and was searching for that comment :)

@Moe_DeGrasse

4 жыл бұрын

was hoping someone else noticed this haha

@rizkibahagia106

4 жыл бұрын

Kenji: "wtf brain?!"

@PhildoMueller

4 жыл бұрын

I do that all the time, except I usually throw the good part in the garbage...fml

@Fuagares

4 жыл бұрын

Shrimp : am I a joke to you

You know what- I think I like this series more because of the raw footage of an at-home chef. We get to see how he stores his produce and what brands he uses. Anybody with a watchful eye can learn a lot from these videos.

@Shelsight

2 жыл бұрын

Totally agree. That’s exactly why I love these videos…

Teacher: shrimps Daughter: *its shrampers*

@PraveenKumar-bo7fw

4 жыл бұрын

Kenji: We have purposely trained her wrong, as a joke

@kareninalabama

3 жыл бұрын

I believe it's pronounced "shrompers."

6:37 waiting for Kenji to do this at 1am while his family sleeps.

@bekchanovj

4 жыл бұрын

Funny to hear it from the guy with the drums on the profile picture...

@wuziq

3 жыл бұрын

lmao

I dont know what any of these dishes are but I'll watch, get hungry and then go make a grilled cheese. Thanks for all the content Kenji

@CelliosGames

4 жыл бұрын

PASSPORT PAPIII maybe he doesnt want to make it? Maybe he doesnt have the ingredients, why the hate

@Jachael123

4 жыл бұрын

At least you go make something, I just stay hungry lmao

@HGChannel2020

4 жыл бұрын

PASSPORT PAPIII Your sunglasses are ugly, you're fat, your cooking looks fucking ugly.

@TheFangusKhan

4 жыл бұрын

Check out his recipe for kimchi grilled cheese on the Serious Eats webpage! It's surprisingly good!

please never stop making these POV videos. it's so nice to watch you cook in this format you are informative. it's a lesson in much more than just the meal you are making i am starting to look forward to what you will cook next! and i've got years worth of backlog to consume

When you shook the garlic it sounded like the bells that ring at bobsled or luge events at the winter olympics

@patricklee5571

4 жыл бұрын

the secrets out

20:02 this garlic is not very aPEELing 20:20 bread and garlic, what could be grater?

@ahashi6

4 жыл бұрын

Stac C 20:25 the bread could be the grater

“ the shrompers “ -

This is a weird episode of Date Night, but ok shaquille.

@kaschmir3

4 жыл бұрын

the crossover the internet needs!

Kenji, I'm currently studying a bachelor's degree in biochemistry and microbiology and I absolutely love your explanations of the science behind cooking. You make me want to study a food science degree for my master's, thank you so much !

Hi there! Coming from a catalan living in a seafood area....I have to say the gambas al ajillo look great! However people around here do not go into so much troble infusing any frying oil! Lol. We just throw everything in the pan in batches and that's it! Also, the pa amb tomaquet... Totally true about the rub method but you need a very precise type of tomato to do that. It's called tomacó. I love your method too! I have done it sometimes when tomacó is not in seaso. It's aldo a method very used in restaurants when making baguette sandwiches, it saves time and money! One trick on this one...add some oil, salt and pepper in the grated tomato! We follow you every day from barcelona ☺️

Hey Kenji, love the vids brother. Appreciate you filming from home, brings an authenticity to the cooking genre which is nice to see and makes it more relatable and gives a new confidence in making me believe I can do it too. One question, can you show us what you do with your little counter compost garbage?? Keep up the good work brother. Wishing you and your family well, stay safe and stay healthy 🙏🏼

@MrOzy8080

4 жыл бұрын

Pretty sure he would use it for composting, but he does throw kind of everything in there, so it might just be a convenient tiny trash can

@JKenjiLopezAlt

4 жыл бұрын

Compost! The city collects it.

when he shook the bowls to peel the garlic, my brain released serotonin for the first time in weeks

watching you work step by step instead of super cut versions like some cooking shows helps me learn so much better! Thank you Kenji!

13:56 dropped the shell into the marinade and dropped the shrimp back in lmaooo

@SeanAbraham

4 жыл бұрын

Hahaha, he fixed it at 16:52

Made this tonight - just happened to have everything, including a loaf of bread I baked yesterday. Really a lovely set of dishes! Ended up using Campari tomatoes, which were a little more watery than the ones used here, but were delicious just the same.

One of the silver linings of quarantine has been getting to watch you cook everyday, Kenji. Thank you!

Fun fact: My dad and most of his family are hazelnut farmers here in Oregon and they all refer to them as "filberts".

"Microwaving is actually an effective way to blanch vegetables...." Mind blown! Thanks for the tip, Kenji! Also, thanks so much for your videos!

"Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." --Anthony Bourdain

@TrappedinSLC

3 жыл бұрын

For those of us with disabilities that make garlic peeling difficult some days, Penzey’s minced garlic rehydrated in a bit of hot water for a few minutes is shelf-stable and surprisingly tasty. (Sometimes I don’t rehydrate it and throw it in dry at the end so it doesn’t rehydrate too much, actually, because the bit of garlic-y crunch adds an interesting texture to some things. Like little tiny crouton garlic-bombs.)

@thetribunaloftheimaginatio5247

3 жыл бұрын

@@TrappedinSLC I get around the pain-in-the-butt of garlic-peeling by actually smashing the clove IN the peel... just a gentle thwack with the flat of my chef's knife or a bench-scraper, not enough to pulverize the clove, but enough so that the skin just slips right off. Even makes mincing the clove a bit easier... especially if you accidentally smashed too hard. I have many culinary inspirations... one of them is the legendary Alton Brown. >w>

@TrappedinSLC

3 жыл бұрын

@@thetribunaloftheimaginatio5247 Yeah, sometimes my hands don’t want to do the part of handling things as small as garlic cloves and peels without a lot of difficulty. But when my hands are behaving I am also a fan of the squish-it method of peel loosening. :)

@thetribunaloftheimaginatio5247

3 жыл бұрын

@@TrappedinSLC Yeah, it's the one I always go for, either that or rapidly rolling the clove between my palms. But that method tends to send garlic-paper scattering every which-way but loose... unlike the method that also lets one vent one's frustrations. But judiciously, of course... as Alton Brown has observed, "Food doesn't appreciate violence."

@rickybus8525

3 жыл бұрын

@@TrappedinSLC with a garlic press you don't need to peel. Just a tip that could work for you, if you want pressed/crushed garlic

Gotta love this man putting the food of my country on the spotlight. Great work and much appreciated!

Well in Spanish you are united-statesian

I've made this gambas recipe many times. It's incredible. Super garlicky and the shrimp are perfect - must be the baking soda.

Every video you make, I learn like 86 different things. I'm ready for the inevitable whiteboard or chalkboard and quick history lessons that will inevitably happen.

Que rico todo! Me encantan tus vídeos saludos des Barcelona,España

Love the videos, Kenji! Here's trick they use in the Levant when peeling garlic: peel the cloves in a bowl of salt. the salt acts as an abrasive while also drying our the moisture that causes the skin to stick. I don't have to cut the tips, and works like a charm for me. Try it and let us know! Thanks for letting us in your kitchen :)

I always feel like I’ve attended a class after watching your videos. Very valuable information!! Thank you for sharing your vast knowledge with us. ♥️♥️♥️♥️♥️♥️

His videos make me feel inadequate. I'm eating peanut butter on frozen chocolate chip waffles. I'm also a cook.

Kenji- I bought your book and changed the game for me in matters of technique and complete understanding of the true science of cooking. These videos are awesome and inspiring through the quarantine. I appreciate it.

Tries to peel the garlic "The garlic is not very appealing" Rubs garlic on the bread like using a grater "Garlic on bread: what could be grater?" Love you Kenji

Hey Kanji--love the channel. We convinced our son to call shrimp--swumps! Hilarious and awesome.

That garlic method might not be more efficient, bit it's a heck of a good way to let your kids have fun in the kitchen!

So glad you’re posting everyday. Great inspiration

i love your videos bc they are raw. no edits or cuts. it shows the whole process.

Man, I miss this kitchen so much. It won't ever really be the same.

Im from spain, Barcelon and I was so impressed when I read ; Pa amb tomaquet 😂. We eat it every day as a quick lunch.

@JKenjiLopezAlt

4 жыл бұрын

Barcelona have to be one of my top five favorite food cities in the world

Loving these videos, your insight into techniques, produce etc is fascinating. Thanks for all the uploads.

Hey Kenji! Hearing you talk about your friends bakery in San Mateo makes me miss our home in Santa Cruz… We are now in Columbus Ohio and love watching you create your wonderful cuisines! Best! Jorden Weiss

It's so reassuring to learn that Kenji starts thawing his shrompers when he starts cooking.

This is such an awesome video! Thank you so much for uploading this.

A 30 minute long video from Kenji is what I've been waiting for a long, long time

Watching your videos began to be my morning tradition thanks for these videos :D

20:54 ha, that one second instinct to touch the pan and get the rest of the scraps out

All chefs and cooking shows should be POV. I have learned more from you than just about any other cooking show. Sara Moulten gives the same good, practical advice but your videos are jam packed. Thank you.

To live like this man is my goal in life

As Cuban-American descended from Catalonians it's always nice to see someone use the right type of chorizo AND the correct amount of garlic.

I love these videos so much. the pov is so entertaining and nice to watch, and also really educational

Mouthwatering! Thank you for the uploads

As a Canadian living in Barcelona, everyone I know would be thrilled to see you rubbing the garlic and tomato on the pa amb tomaquet, the “right” way to do it. I also grate, though. Very well done. I love watching your videos. Thank you.

Delicious dishes and great preparation, greetings from Spain

How are you so good at this Kenji? Every time I try one of your recipes it comes out breathtaking.

Hey kenji love ur vids, found u maybe a week ago and already watched tons of vids, love ur POV cooking, love your facts/ knowledge, and love that you always have something to talk about so it’s not awkward

@touchoflm102

4 жыл бұрын

Brainstormer 617 if you really like him you should get his book, The Food Lab.

enjoy your vids - always learn tips & techniques from your excellent cooking. Thx. Kenji

Cooked along with you on this one today. My first time trying one of your recipes!Came out super good! Thanks for the recipe, even if I am discovering it a year later

Looks absolutely fantastic

I love watching your videos I always learn something

This gambas al ajillo recipe has been my go to since the book came out a couple years ago. The baking soda really makes a big difference for the shrimps texture 👌 it is just so good 😊

your accent is pretty great, cheers from Barcelona Also, original Pa amb tomaquet is just spreading the half tomato directly on the bread, without grating it, you end up with just the skin on your hand nonetheless always amazing

@Neil_Jackson

4 жыл бұрын

@@xXJokerAtWorkXx Yeah i wrote the whole thing prior to that :( still great though

Great recipes Kenji! Greetings from Spain

was furiously coming to comment that the “pa amb tomaquet” from the thumbnail was all wrong but saw that you mentioned and showed the traditional method as well as the other one! Thank you! These videos are great.

Great looking dishes. I love garlic shrimp. I will try yours next time. When I make tomato toast I make it similar to yours except I add a bit of basil and sprinkle some Ramono cherse on top.

Learned so much today about shrimp and lobster !

Que alegría ver estas recetas, viva españa

Kenji: "easy 30 minute meal" Me, who just microwaved my dinner for 2 minutes: "oh I see"

Helichopters and pack packs...we never correct them 😂

@JKenjiLopezAlt

4 жыл бұрын

She does pack pack too!

I learn something useful about cooking in every video.

When I used to live in Spain about an hour away from Málaga they did a catalana which was the same bread you've made but with iberico jamon on it was insane great video once again now I now what I'm having for lunch tomorrow from the UK Luke

I had 2 small end pieces of an Italian boule and half a tomato left, so I decided to come back to this video to rewatch how to make pa amb tomaquet, because what else could I do with these 2 things? I made it, and it was amazing! Even loved the raw garlic rubbed on the bread, even though I’m usually a bit sensitive to it. Definitely going to keep this recipe in my back pocket!

Kenji I hope you still post as regularly as you do now after the pandemic! I've learned so much from you in the last three or so weeks! haha

Nobody: Kenji: this will take about half an hour-ish? This: 30 minutes. Mr. Kenji, you're a legend!

Kenji, when the quarentine is over, can you invite us all to your home just to sit in a chair by the kitchen to watch you cooking?? We dont even want to eat, just watch, just like the weird culinary vouyers we are. We love you.

Hey Kenji, small note. Microwaves do work by causing the water to flip back and forth like you said, but friction isn’t involved at all. Molecules moving around by flipping/shaking/bumping into each other is one way they have energy and that energy dispersing causes the food to heat up. Friction is a macroscopic phenomenon.

Just found you’re channel I like your style of cooking. And your from the bay !! Hella cool

WOW! I'm catalan and I was surprised when I read "pa amb tomaquet" in your channel, I didn't expect that hahahaha Cheers, I love your channel ;)

Greetings from Barcelona, and I love seeing you had pa amb tomàquet in your arsenal! I especially appreciate you explaining how we prepare it "traditionally" (by rubbing the tomato) and then going your style (which is what everyone who loves cooking should do, IMO). Side note: pa amb tomàquet as you were eating it (with grated tomato) is actually a version they do eat (a lot) in Andalucia (e.g. Granada). Also, you should try preparing an "arros mar i muntayna"!

@user-jh4ir6km5p

Жыл бұрын

Pan tumaca hostias

@robtabarnac

Жыл бұрын

@@user-jh4ir6km5p Sí, claro, claro. Lo que tú quieras!

@el_nesto1844

Жыл бұрын

@@robtabarnac Asi es como lo llamamos en andalucia, es una españolizacion del catalan, no hace falta ofenderse

@josepmir4530

5 ай бұрын

Also, the traditional method really benefits from using the "tomàquet de sucar" (aka "tomàquet de penjar) variety which completely disintegrates when you rub it into the bread, otherwise you just end up with toast wet with tomato water. This variety is rarely grown outside of the catalan speaking regions and also has the very interesting property of keeping for the whole winter without refrigeration!

Hey Kenji, I'm from Spain, (from Catalonia), and actually pa amb tomaquet it's made by rubbing the tomato with the bread, not by making a tomato paste and then spreading it. Just for you to know :) BTW keep up with this videos, love them!

@JKenjiLopezAlt

4 жыл бұрын

Hi, watch the video where I explicitly say that. Thanks.

@joanf

4 жыл бұрын

@@JKenjiLopezAlt OMG, yep just re watched the video and now i saw were you said it... so embarrassed sorry... BTW it would be awesome to also make a Spanish traditional Paella or Fideua, they are amazing!

Really well done! A couple extra tips for your pa amb tomaquet: for extra flavor, you can cut a garlic clove in half and rub it on the bread before applying the tomato. Also, what I usually do when using the grate method, is grate it into a deep plate or bowl, and mix in a bit of olive oil and herbs to taste, mix it up, and use that for the bread. Or if you are going to serve a larger meal for multiple people, you can also leave the tomato/oil/herb mix on a bowl so the loaves don't get soggy and people can put it on right before eating it and the amount they desire.

I learn a lot of information watching your vids..makes me wanna get in the kitchen and just start pulling out food and cooking 😂

I am a new subscriber and I must say....you are my hero!

Professional chef, uses frozen food, uses the microwave. Subscribed

Just the relentless and no holds barred dad jokes

A tip on peeling EZ Peel shrimp: Don't pull the tail first. Instead, hold the shrimp by the tail in one hand and use your other to separate the split shell from the top, sliding your thumb on one side of the shrimp closest to you between the shrimp and the shell, and your index and middle finger between the shrimp and the shell on the opposite side, which creates an initial separation. Pinch down with some angle down to the legs to separate the shrimp from the shell mass which should result in front shell and leg separation. This puts your fingers in a perfect position to grasp the shrimp meat while pulling the tail off to remove the shell in its entirety while it's still attached, making the operation a more fluid move. This might not seem like a significant thing to most but as someone who does it often and in large amounts, it makes a difference.

Looks so yummy enjoy your day

This mans pots & pans game is A1

Kenji can take out anything from his fridge and would believe it that he would have it in his fridge .... Really envious fridge there

30 min left in my bus ride ! Such a good find.

you should do a small kitchen tour, you have so much stuff in your kitchen but you work like you have tons of room. I'm so amazed!

13:55. He tosses the shrimp peel into the marinade. LMAO!

The dad jokes are on point as always