For those curious about the why the term ‘chinois’ is racist: the conical mesh strainer was colloquially called ‘chinois’ in kitchens because it resembled and, in turn, used to make fun of, the bamboo rice hats that lots of migrants and laborers wear in E and SE Asia. This, coupled with the long history of French colonialism and imperialism in the continent, does not call on best virtues to continue and use this term in the kitchen.

@JKenjiLopezAlt

2 жыл бұрын

@@miguelitogg psst. Just because we’re both Asian doesn’t make us the same person.

@TamarLitvot

2 жыл бұрын

@@JKenjiLopezAlt 👍👍👍

@crazyasian7945

2 жыл бұрын

@@miguelitogg Whoa there buddy, can’t just speak on behalf of all East/Southeast Asians like that, don’t be ignorant now.

@flakycroissant9349

2 жыл бұрын

At the culinary school im at, some chefs call them China Caps, so I believe chinois is at least better than that

@kl9043

2 жыл бұрын

Lol

Thanks for the shout out my virtual friend! Great looking soup!

@blakebabcock8890

2 жыл бұрын

@@samueljohnson2536 I know you’re trolling, but what does that even mean

@jasonbenjamin1464

2 жыл бұрын

@@blakebabcock8890 timothy mcvey was the oaklahoma bomber terrorist back in the 90s

@mattymattffs

2 жыл бұрын

@@jasonbenjamin1464 he said Tina Fey???

@JKenjiLopezAlt

2 жыл бұрын

Thank you chef!

@trick384

2 жыл бұрын

Time to turn this virtual friendship into a reality and make a cooking vid together.

Kenji always seems to address whatever I’m thinking while watching… other ways to thicken the soup, best way to clean the strainer, where the dogs today..

@aravindkancherla8668

2 жыл бұрын

what the dog doin

I just started as a line cook 5 months ago and it’s remarkable to watch how clean Kenji works. Waste always goes right into the proper trash receptacle and he uses just the right amount of tools. Doesn’t spill much but cleans up immediately after it happens. It seems easy to do but just watching it now after working in a kitchen you can definitely see the skill. I hope I’ll get there!

Anyone else fine it really satisfying the way he cleans up the prep area?

“You are after all, the Captain Spock, of incorporating your stock”

@sohatanwirkhan583

2 жыл бұрын

Hahahha good one!

@madhavved2875

2 жыл бұрын

The good ol chef John

@theeself

2 жыл бұрын

Nice

@MantraHerbInchSin

Жыл бұрын

" You are after all, the commander in your navy of your pork gravy"

I legitimately thought that was Kenji going "woooooooo" at 16:06

@ph.2693

2 жыл бұрын

Me too hahahha

@vipulthakur5740

2 жыл бұрын

Yup I thought too

In Sweden we usually serve spinach soup with a boiled egg, cut in half length wise, plopped in to the bowl. And knäckebröd with cheese on the side.

@bexdiller

2 жыл бұрын

Oh thanks for reminding me of this classic! I usually make potatis & purjo soppa which is served the same way.

@heisenberg6680

2 жыл бұрын

@@bexdiller you just used both swedish and finnish in the name of a dish. congrats!

@bexdiller

2 жыл бұрын

@@heisenberg6680 Lol! I've never been congratulated for using my native language before. I'll take it! :)

@heisenberg6680

2 жыл бұрын

@@bexdiller finnish or swedish?

@bexdiller

2 жыл бұрын

@@heisenberg6680 Swe

as always, the chef john / kenji nods to each other are great, two absolute legends of youtube cooking. i would not be half the home cook i am today without these guys

Interesting tip about using cooked rice for thickening. We use rice flour in several dishes in South Indian cuisine as thickening agent, apart from chickpea flour that is used in Indian cuisine in general.

The timing on this omg...it's like Kenji knows I have a bag of spinach in the bottom of my fridge that I completely forgot about until today 😅

I didn’t know what the term “chinois” actually meant. That’s just what I learned it was called at school and what it’s called at the restaurant I work at. Good to know, thanks for talking about stuff like that!

@marksaus

2 жыл бұрын

Yes, that's the important stuff.

@RCallahan592

2 жыл бұрын

I wasn’t able to find much searching online about how the word “chinois” is used offensively in France. Just says it means Chinese. I guess I’m not completely clear on why it’s offensive. The strainer is called a chinois because it resembles a Chinese laborer’s hat. I’m not sure that in itself is offensive. Though I’m not French and I don’t know much about the history of how that word was used over there.

@7freebox1

2 жыл бұрын

@@RCallahan592 Am french can confirm, not racist, kenji is just being extra safe on this one, which is fine i guess.

@wutthe8284

2 жыл бұрын

@@RCallahan592 i can't say with absolute certainty of the attitude at the time, but the reason why it's problematic is because it's named after the caricature of chinese people. But yes, the chinese laborer image was generally racist because of the typical, "x race are gonna take your jobs", rhetoric. The likelihood of it coming from the stereotype is pretty high, considering there's literally another type of seive called a china cap as well. So they doubled down on the racism, lol. There may be further elitism that I'm not sure of, as in the image of the caricature implying the majority of chinese people are uneducated farmers or something. But that's generally another reason why that caricature has probably have problems with people. so yeah, it's because of the attached negative connotation it derived from. Unlike say, fine china. I have never heard of anyone complain about calling high-quality dishes that because there is no negative connotation attached.

@wutthe8284

2 жыл бұрын

@@Mstymntntop maybe I wasn't talking to you, maybe if you could follow the flow of conversation you would understand someone asked about the historical context. Or don't, just go sleep, i really don't understand what you're preaching about. You're clearly coming in here with a 'idgaf' attitude. If you don't want to be part of the conversation, butt out. A different thread gave a better example than I did with croissants being created by austrians celebrating the defeat of the turks to humiliate them. I don't think a croissant is now racist, but saying croissants were named that way because they were in honor of the turks is wrong and toxic. i hope you weren't trying to make a cheeky joke about "master bedroom". passive aggressive huh.

Somehow the dogs don't seem as excited about spinach soup. No cameos today.

It's incredible how simple it is to just be considerate of the feelings of others, regardless of how many/few are hurt by that term. It's crazy to see people in these comments digging their heels in to stand up for the, at best, questionable naming of a kitchen tool. Thank you, Kenji, for being a constant example of how easy it is to just say "Wow, I didn't know - I'm sorry" and make a change

@kaemincha

2 жыл бұрын

totally agree, it's that simple! kenji's the man

@yellowbird500

2 жыл бұрын

If he didn’t know how many others didn’t know? Who takes the time to dig up these things if not for the purpose of dividing us. Why are they pulling scabs off of healed wounds?

@TeamSlow

2 жыл бұрын

@@yellowbird500 my strong suspicion is that no one was “pulling up” this information but was fully aware of the history of the term. I used to work in restaurants and was aware of the term. Now that I know some people find it offensive and I better understand the implications of perpetuating terms tied to violent colonialism and racism, I will stop using it. I guarantee it is way less strain (ha!) to stop using it than it is to feel any form of racism. Also calling out racist terms and stating that they can be offensive to some is not a way of dividing us, it’s a way of calling people into better community, and inviting more respectful communication. It builds community if you are willing to make the change, it only divides if you dig in your heels.

@christafarion9

2 жыл бұрын

No, no, apologizing is for when done something that is actually wrong. If Kenji harbors hatred in his heart towards Asian people, and if he meant hatred when he used "Chinois", then he should apologize! However, it's clear he has no hate for Asian people, so there's no harm. Actually, the apology, and comments like yours cause MORE harm! You guys need to grow a thicker skin!

@Ceb773

2 жыл бұрын

@@christafarion9 by your logic it is impossible to offend people accidentally which is just incorrect. You can live your life insisting that other people need to "grow a thicker skin" as you put it (and that you no doubt have) but no two people are the same. If I say something offensive and I didn't know it was an offensive term, my intentions are irrelevant. My intentions aren't being called into question; my education is. People don't need to "grow thicker skin" people need to educate themselves and realize that they are not the center of the universe as much as they would love to be. You can live your life being free to offend whoever you want to (and you are indeed free to do so) but that doesn't make you a better person. I'd argue the opposite.

Man I love how real you are. No gimmicks, just raw cooking. You explain how to do things that normal people don’t know. Thank you.

This video was really calming to watch for some reason. I felt that maybe Kenji left in more "dead air" than he usually does and that kind of slowed down the pace nicely.

@AndMan227

2 жыл бұрын

The bob ross of cooking

@avedisdrummer989

2 жыл бұрын

Really felt this when he was singing to himself.

How often are you washing the Boos block? I recently got one about that size, and it's frankly a pain to wash and dry every day. From what you mentioned, it sounds like you deep clean maybe once a week or month? An in depth daily board maintenance video could be interesting...

@aBlack_mAn

2 жыл бұрын

This needs more interactions. A video like this would be awesome 🙏🏾

@mattymattffs

2 жыл бұрын

Just wipe it off. I have big one and just bring a sponge and wipe. That's that. Works great.

@whatcanyado6876

2 жыл бұрын

I just wipe mine with every use! I never take it over to the sink/“wash” it per se, I just wipe the surface, sometimes with a vinegar water combo

@FictionWeLiveIn

2 жыл бұрын

I have a fairly large cutting board and like Kenji's, mine just stays in one spot. I only things like vegetables or bread or anything that doesn't require sanitizing and I just wipe it off after then every few weeks I give it a real good scrub in the sink.

I love when kenji references other foodtubers it brings a smile to my face

@EuropeanBeerisBad

2 жыл бұрын

I love when any foodtuber references Chef John

Your videos are so relaxing and insightful. This is my favorite food-related KZread channel.

Oh man!!! A Just One Cookbook call-out! I love LOVE her videos as well as yours. It’s so great to realize just how small the world is. Especially the world of food. So cool! Thanks for the videos Kenji. 👍🏻

I'm tempted to make this purely for how relatable that paused moment of spinning the spinach, looking at the parsley, thinking "should I just put this in there? Yeah, yeah I will" and then going for it. Such a small insignificant second of time and yet that struck a bigger chord with me than any recipe ever could 😂

The humming during transitions is so fun. I sing and hum in my kitchen and I like the reminder that we are lucky to see you in yours. A pleasant learning experience as always!

Never knew I wanted to see a cooking video on spinach soup… I loved this! Watching you in the kitchen is like ballet. ❤️

Thanks so much Kenji! Used our first spinach of the season to make and my daughters loved it! So glad you moved to the neighborhood!

Love, love, love just watching you cook. Thanks for all this yummylicious dishes!!!! Cheers from Portland, Oregon🌹🪅😋💕✨

Loving the combo of angles in this new video!

Love the added camera angle in this video! Great recipe

Strong to the finish cuz he eats his spinach.

@beastmry

2 жыл бұрын

He's Kenji the cooking man?

This is a really good soup. I think half milk/half stock gives it a bit sweeter and creamier flavour and nutmeg and white pepper goes along nicely. I added hard boiled egg halves too. Wonderful soup!

The Escoffier of your velouté!!

Looks great! I can't wait to try this one. Thanks Kenji!

I made this for lunch today, with a few changes for what I had on hand. I don’t think I’ve ever had spinach soup before, but this won’t be the last time. It was so good - thank you for the inspiration!

This is perfect timing. I have extra spinach in the fridge that I don't want to go bad but can't possible eat all in a day. Will definitely be making this today! Thanks again Kenji!

Thank you Kenji, thanks for explaining why

I'll definitely be giving this a try- it looks fantastic- thanks again for another really great video :)

Thanks for this recipe! Just tried it for dinner and it turned out great.

Thanks for the recipe Kenji, will give it a try this weekend.

Beautiful green color! Can’t wait to make this soup.

I don't know if you'd really want to be the Timothy McVeigh of your velouté 😂😂😂

@notbravo_delta7346

2 жыл бұрын

Me being an Oklahoman: ooooof

@raumgehll

2 жыл бұрын

He meant that soup is going to be the bomb.

@tuyamino

2 жыл бұрын

Yeah............I get the attempt at rhyming but probably not the best choice.

@MatthewHerrold

2 жыл бұрын

Agreed. That one made me cringe being from Oklahoma

@inept0

2 жыл бұрын

At least that bomb didn't kill anyone.

My mom makes a similar soup, but she uses milk instead of the stock. Also adds carrots along with the onions. I love it.

Really nostalgic Kenji, my mom used to make spinach and leek soup for me all the time, this was he last dishes she cooked for me. Right on, hope you guys are safe much love PS: She used a potato instead of the roux as a thickener and would grate some cheese on top of the bowl with fresh cracked pepper, it was divine

i made this but added thyme instead of parsley, and some broccoli. it’s one of the nicest, smoothest soups i’ve ever had. the strainer really made a world of a difference, doing that for all of my soups now. thank you!

we love the videos, kenji, thanks!

You are the master of your own (culinary) domain!

I'm digging the wide angle cam in this video!

Love spinach! This mush be so delicious! 😍😍

Made this for dinner this evening. Delicious and healthy AF.

The Unicorn Magnum is the best pepper mill I've ever had the pleasure of cranking

Love the POV eating :D. Thanks for the recipe!

Love your videos!

I needed more soup recipes! Just in time

2:44 "Where you bin?" 👍😂😂

Gorgeous color. I reckon the tase is a good.☺️

10:04 I don't think I've laughed that hard unexpectedly at a cooking video before. I would say "Subscribed" but that already happened two days ago. Thanks for all these awesome videos dude!

“Some stock I made from fried chicken bones” and that my friends, is called foreshadowing!

Thanks for this video.

You can also thicken it with a quarter teaspoon of xanthan gum if you're trying to keep the carbs as low as possible.

That new camera angle is excellent! Such a great use of a wide-angle lens to show us what's going on! 🍳

@KentBunn

2 жыл бұрын

lense is not a word. Or at least not the right one, for sure.

Love the outro tune. Nice little bop to go out on.

I made this, and it was so homey and comforting! I only had baby spinach on hand (rather than the mature spinach Kenji is using) and was confused about how much I should use, so tried it out with four good-sized handfuls and worked out nicely. I'm wondering if I can add even more or if it will sorta overload the soup with spinach-y taste. Added a small handful of Italian parsley in as well and used Better Than Bouillon chicken base for my stock. This will become a go-to vegetable soup recipe!

I love how much street cred chef John has among all the food youtubers

It is interesting watching you walk around the kitchen talking. When it is first person pov it feels like byou are talking to me. When it is third person... It seems like it would drive me nuts. (like am I crazy just talking to no one?) love it regardless. Thank you!

"where you bin ?" love it !!

“Where you bin?” - Kenji for president Do you by any chance have a knife skill course?

@willsullivan3

2 жыл бұрын

"Where you, Bin?" Hilariously corny--and quick-witted. Thanks for the recipe, Kenji--and maing me guffaw from down deep!

@willsullivan3

2 жыл бұрын

That's why I watch a lot of these, even if I don't really need, say, a recipe to make spinach veloute. ALWAYS fun and often funny! Thanks, man.

If Kenji made Gritty soup it’d probably be delicious 😋

Just had oral surgery, eating soft food for a coupla days, made Kenji's cream of mushroom soup tonight, gonna make this spinach soup tomorrow. Thanks, Kenji!

Looks so good Totally gonna try this while, y parents are out of town

i am a big proponent of chef john's cold stock hot roux no lumps message as it has always served me well

YES I love the cuts to the front-facing cam throughout. Good editing breakup and allows for perspective!

“Where you bin?” is the reason I’m subscribed

Just wanted to say that’s a really great second angle

I lost it when he tried making a Chef John joke using Timothy McVeigh's name.

@nancyholland9220

Жыл бұрын

I also thought Timothy McVeigh? WHAT?

I love that he references John. Love that cheesy man.

Love the videos as always! Just wanted to know, does washing the pot after coming off the heat a bad thing for the pot, or it doesn't matter?

Delicious for lunch today. Thank you, Kenji! What brand and size is the pot you used to make the soup? I’d rather use a saucepan like that than the dutch oven I used today.

Thanks for the peppermill & cutting board reviews! have you ever done a review of your stove? Or what to look for when choosing a stove? I’m getting into a kitchen renovation and one thing that has to go, IMHO, is the fancy Fisher & Paykel gas cook top (the one with 3 elements that rise up from a glass surface). Anyway, because of this, I am checking out all of my friends stoves/cooktops and also yours…!

@jjdynasty

2 жыл бұрын

I'd kill for Adam Liaw's setup if I had the money. His setup is so damn clean and his videos are awesome as well. m.kzread.info/dash/bejne/qaN_qrSwk5i5daQ.html

@silence4531

2 жыл бұрын

@@jjdynasty Wow, stellar, but likely out of both my budget and space constraints!

I was pleasantly surprised to see the chippy salt in your kitchen

I have three different pepper mills in my kitchen: one for black, one for white, and one for green. They're all different so I can tell which has which kind of pepper.

@bloodgain

2 жыл бұрын

I bought a black mill for black pepper and overpaid for a naturally light-colored wood ("white") mill for white pepper. I don't use green pepper enough to justify its own mill, so I can just use the m&p or the coffee grinder for that (ditto Szechuan pepper, Sansho pepper, grains of paradise, etc.).

Damn! That chinois technically comes from the frenchification of Chinese (making fun of the conical hats) is something I didn't expect to learn Today.

@danielleanderson6371

2 жыл бұрын

Thankfully "conical strainer" is a better name for it anyway, since it more aptly describes what it looks like and what it does.

@user-so6fu1ir3v

2 жыл бұрын

@@danielleanderson6371 it's also 3 more syllabs, I don't think anyone will call it that way professionnaly

@jaungiga

2 жыл бұрын

@@user-so6fu1ir3v That shouldn't be a problem, they could call it "coni" or something like that if they wanted to. Tarantula keepers, for example, refer to spiders within the genus Poecilotheria as "pokies"

I have to think the people that dislike these videos have nothing else better to do. I hope you find something else to do with your time. Thanks Kenji, this looks awesome. I love the information you share with each cook.

You are after all, the Blue Man Group, of your spinach soup!

“You’re the Timothy McVeigh of your Veloute” LMAOOOOOOO

Good soop 👌

I never knew that when American's say "white onion" they don't mean lighter shade of yellow/brown cause they have actual white onions. Genuinely suprised

@CEDEREL

2 жыл бұрын

are white onions an american thing?

@TheNnooop

2 жыл бұрын

@@CEDEREL I've only ever seen red and differing shades of brown in Ireland/UK

@penguinmaster16

2 жыл бұрын

@@TheNnooop might just be a supply thing since ireland is an island and most stuff has to be shipped in. We're spoiled in america, especially if you live close to mexico, when it comes to produce. basically everything is fresh and available year-round.

@TheNnooop

2 жыл бұрын

@@penguinmaster16 It's not like Ireland is stuck in the middle of the the south pacific, we have everything the rest of western Europe and the UK do. A lot of the fruit in the supermarket is labeled as being produced outside of Europe as well e.g. Morocco, Chile, Israel. They would grow well over here or in neighbouring countries but they just aren't a thing. They're probably available in some speciality shops/markets/online but I don't think I've ever seen a British chef on youtube or TV even mention them.

@user-so6fu1ir3v

2 жыл бұрын

France, only yellow and red. Besides "oignons grelots" that are really small oignons used in sauces

Funny enough I was going to make broccoli soup today so this helps.

thoughts on end grain cutting boards? the soup looks delicious

Genuinely curious: does this stove not have a lighter system or do you just prefer using that separate lighter?

@ryandean5788

2 жыл бұрын

In past videos he said the lighter system was broken.

Were those pastries on the counter from Bakery Nuveau? I was in Seattle 2 weeks ago and theirs looked very similar (and were exceptional). There were a ton of great additional learning moments in this video! Love those added bits of info in addition to the recipes. Thanks for everything you do and helping make us better cooks and people.

This looks like today's lunch. 😊

So why not put the parsley stems in there if you are going to puree it anyways? A lot of flavours are in the stems, right?

@donjohnson1335

2 жыл бұрын

Could even mince them and sweat them with the onions.

@lilstavs

2 жыл бұрын

the parsley stems can add a bitter taste, so using too much will be no good :)

This looks like a really interesting take on one of my most favorite weekday meals. For me, it doesn't taste the way I want it to without some nutmeg, and I always eat it with a hardboiled egg split in half, floating in the soup, and a generous spoon of Crème Fraiche or Smetana. When I'm making it for myself, and I admit this is definitely not something that makes the soup any better from an objective point of view, I like to add enough Cayenne pepper to make the soup take on an almost orange hue. :D

Timothy McVeigh of your veloute? A little edgy! Love you Kenji, that soup looks delicious.

@GerardPinzone

2 жыл бұрын

BOOM!

@CH21224

2 жыл бұрын

Pretty sure he said Tina Fey

@GerardPinzone

2 жыл бұрын

@@CH21224 He said both. BOOM!

@CH21224

2 жыл бұрын

@@GerardPinzone ah missed the Timothy one, my mistake

@buzzerguy

2 жыл бұрын

When you can walk outside and see the house of one of the 168 people he murdered that day, including 19 children, it’s not “edgy” in the least.

Could you make a video about how you clean your board

doesn't the Vitamix blender top already has vents to let steam escape? I've blended hot stuff in my vitamix without the top exploding

Hey Kenji, what would you suggest to add to this to make it a hardy dinner?

Good soup

According to Chef John, you can add all the liquid at once, only if the liquid is cold.

Yum!

Dang. That is one effective pepper grinder.

So do you take stock off your fridge before making your soup? Or neither knorr?