Since you encouraged it: I'd say that it's not so much that the energy gets used to evaporate the water before raising anything above 100°C, but rather that anything that's hotter than the boiling point of water then gets cooled down by any liquid water left in the pan (which in turn gets heated), since the whole system will tend to stay in equilibrium, meaning that it'll only stop cooling down once there isn't any liquid water left.

@JKenjiLopezAlt

2 жыл бұрын

This is a simpler way to explain it. Thanks, I’ll use this in the future!

@SpoilerAlert__

2 жыл бұрын

Nice

@wideeyedraven15

2 жыл бұрын

This is really well said. I might add that it has to do with the thermal mass of remnant moisture in the pan vs the surface presentation of solids in the pan. The moisture in the pan is closer to the specific heat of water (which is very high) and can absorb a lot of heat form the stove and the food and the whole thing remains in equilibrium (as Salt so wisely pointed out) til that block to greater overall heating in the moisture is gone.

@andrewogden1480

2 жыл бұрын

I would disagree with your explanation. The heat or energy is entering the pan at a constant rate (as long as you are not playing with the burner) and through conduction heat is transferred to the food in the pan. At 100 deg C in the pan, energy goes into the latent heat of vaporization, so rather than energy being used to increase temperature it is being used for phase change to get the water to steam.

@loonator1995

2 жыл бұрын

That is is not quite correct. The assumption were making is that no food in the pan is way above 100°C so nothing really browns. The reason this assumption is correct is because liquid water under normal pressure can't be above 100°C. While in the heating process your explanation is correct, we're already in the evaporation/boiling phase when we even fear the food to brown. So we assume that also most water is at or slightly below 100°C. And even if at 70°C the energy needed to bring it to 100°C is about twenty times lower than the energy needed to evaporate the same amount. So the excess energy that would bring the food above 100°C is indeed used to evaporate the water. So the simplest explanation is: Water can't go above 100°C. The heat from the stove is used to evaporate the water and thats why the food stays at 100°C. Kenji was pretty correct in what he said and you can't really put that simpler because after all it is a physical process and especially thermodynamics ist not the simplest of disciplines. Don't hate me please.

The hard truth: "People ask me how I keep my stovetop clean -- I just clean it."

@PZotya

2 жыл бұрын

My wife just perked up when the video got to this part, but when Kenji said he just cleans it immediately after cooking, she sulked back. Sad, sad truth. :)

@tim.creenis

2 жыл бұрын

I refuse to accept this answer

@andrewharrisonway110

2 жыл бұрын

big if true

@andrewkeller1117

2 жыл бұрын

haha I wonder what kind of answer people expected.

@ahmxtb

2 жыл бұрын

_Proceeds to throw half a rigatoni under the fridge_ 26:18

Hello there.

@EiNthps

2 жыл бұрын

General Kenobi

@mustafa_checker

2 жыл бұрын

Hi

@l0ck3nj0nny7

2 жыл бұрын

@@EiNthps You are a bold one

@ethanmarino931

2 жыл бұрын

Your the best

@Ghost-uj8oc

2 жыл бұрын

hi

If I was Kenji's neighbor I would have a garden with every vegetable imaginable and offer him free use so he could constantly "repay me" with meals like this.

@russellzauner

2 жыл бұрын

you basically described the entire pacific northwest lol except mostly zucchini

@jessicaberger2619

2 жыл бұрын

He’s a dream neighbor

@marthacalkins8054

2 жыл бұрын

@@russellzauner Remember A Prairie Home Companion? My favorite intro to Lake Wobegon Days began: It’s August. It’s that time of year when folks creep around in the dead of night and leave anonymous zucchini on their neighbors’ doorsteps.”

@robertaakcakiryan817

2 жыл бұрын

I thought the very same thing!

@dtsung3d

2 жыл бұрын

Imaging being kenji’s neighbor, you basicaly don’t have to go to restaurant anymore

Would love a video about grocery management and food waste. I often struggle with having ingredients on hand for spontaneity and not wasting food - would be interested to see how you do this in a typical week!

@HKdouche

2 жыл бұрын

Strongly agree

@686tech2

2 жыл бұрын

+1

@GP-qi1ve

2 жыл бұрын

eat what you buy, buy what you eat. It's not rocket science and it's time you cut your food waste.

@HKdouche

2 жыл бұрын

@@GP-qi1ve Unless you're frugal, spices cost a lot when discovering other types of cuisine. Half the fun is trying, the other half is eating food you get the hang of with people you enjoy being around.

@nickbarss1693

2 жыл бұрын

@@HKdouche Spices last a long time if stored properly, so they shouldn't be an issue. A big part of cooking is understanding how to adapt a recipe to what you have on hand. Another big part is buying more of the base ingredients for recipes and spending less on quicker less adaptable industrialized products. I.E. salad dressing, (if you have oil and vinegar and salt and pepper you can make it yourself easily), pasta sauces (buy a can of tomatoes instead, as they can be adapted to many things other than italian cooking). This goes for a lot of things, many of your favourite foods can be made with some sort of combination of the same base ingredients. (mayo is eggs and oil and an emulsifier like lemon juice and mustard), (stock can be made with left over animal bones and vegetable scraps). Also: freeze things. If you buy too many steaks, ground beef, chicken thighs; just freeze some of them.

That was one of the nicest fond build up and deglaze I’ve ever seen

@SweetChinMuzik1

2 жыл бұрын

very nice indeed

Bolognese is magical. I have eaten and cooked this dish probably over 100 times now, there is nothing that comes close. Here is the beautiful part: I KNOW what it tastes like, but every time I make it and put the first fork in my mouth, it just hits me every time like I'm eating it for the first time. This dish simply doesn't get old or boring. After the the third fork I have the biggest grin on my face, shake my head and say "man, that's good!" Always, every time. Cooking actually helped me with my depression a lot, I found a new hobby and with it the love for cooking food. There is nothing more rewarding than cooking a meal for a few hours and then being rewarded with a beautiful dish.

@sub-jec-tiv

10 ай бұрын

That’s so true about cooking and depression. There are many ways to achieve a zen-like state, and cooking with music is a great way to do it, for me.

Kenji: Making Ragu Bolognese... Me: Staring at "Chekhov's" open can of Cento tomatoes on his cutting board (the only ingredient visible, which he didn't use(???)).

@dennistzo

2 жыл бұрын

Same, I felt confused

@mcneck0wns

2 жыл бұрын

I was wondering the whole time what happened to them?! 😅 Did they go in or not?

@AaronWilsonAnarchy

2 жыл бұрын

same with the nutmeg.

@AskMiko

2 жыл бұрын

I felt he intended to make something else then changed his mind….

@mischbeck

2 жыл бұрын

Bolognese is a meat sauce and not a tomato sauce, so I’m glad he left them out

Love when your pups show up after smelling the meats cooking.

As soon as I watched this, I actually bought all of the ingredients and made it, starting at 10am in the morning so it might be ready for lunch. I messed up some of the steps slightly (I forgot to brown the meat in the pan before adding in the veggies but this turned out ok when I browned the meat in a separate pan) but man it was soooooo delicious. I finished off the dish by reheating small amounts of ragu in a pan with olive oil, throwing in some extra parmesan and fresh parsley, and a splash of pasta water like you suggested and it's one of the best pasta dishes I've ever made. I got to make it for loved ones and they said it was better than any restaurant pasta they'd had. Thank you so much for another wonderful recipe, I love your food recipes & videos!

Feels odd when there's pancetta but Sous Chef Eric wasn't mentioned. I hope he's doing well.

@chalor182

2 жыл бұрын

The downside of Kenji moving, no more nearby sous chef Eric lol

@lachie_beta316

2 жыл бұрын

@@chalor182 sous chef eric left for greener pastures, hope he's doing fine

@JKenjiLopezAlt

2 жыл бұрын

He’s good. He works as a development Chef for Impossible Foods now.

@osmosisazman

2 жыл бұрын

@@JKenjiLopezAlt That's amazing.

@ethanmarino931

2 жыл бұрын

@@JKenjiLopezAlt that’s awesome

My entire family has never understood browning. It's always been.....graying.... My grandma asked me every time I cooked her recipes why they were Soo much better..(I'd argue they weren't regardless, eating grandmas food is a win) but it's actually Browning...and my secret salt. Which REALLY helps Browning .. 10 to 1 salt/msg Edit. Also. My personal secret it's to use dry apple cider instead of wine for deglazing. And more! I make ten gallons a year...good stuff

@luked4043

Жыл бұрын

Going to try that secret salt. Thank you brother

@pamelaparsons9046

11 ай бұрын

Good idea on the Apple cider. I will have to try that. I used beef stock and balsamic vinegar.

I love the way you talk about every single factor that affects the food

I’m so glad to have some of these KZreadrs like Kenji and Adam Ragusea. You guys have turned me into a monster in the kitchen over the last few years. My mom is intimidated by my skills now.

@MissBinks

Жыл бұрын

Check the Pasta Grannies. Little old (some over 100!!!) ladies in Italy. I heart them!

@Kracker5000

Жыл бұрын

Adam Ragusea's personality is insufferable

@luked4043

Жыл бұрын

@@Kracker5000 that’s just like your opinion man. But what do u find insufferable? I’m curious

@bulkvanderhuge9006

Жыл бұрын

@@luked4043 I've tried to watch his videos but he comes across as a snob

@chrishunt646

10 ай бұрын

I actually like both Adam and Kenji, but Kenji is/was an actual chef in very prestigious restaurants through the US. Adam Regusea is a KZreadr who just cooks in his kitchen on the internet. That being said, I enjoy both videos

Kenji, I appreciate so much that you are a total geek about everything, whether it is related to cooking or not. There is so much knowledge to be gained from your channel. Thank you.

I've made this kids-requested dish over and over again. Easy, family-friendly and delicious. Thanks Kenji!

I absolutely love these videos. The format is so awesome. Really appreciate how you talk about ingredient options/substitutes. I used a lot of these with my wife and it has added some really fun variety to our dinners.

@Azaghal1988

2 жыл бұрын

I also love how Kenji regularely talks about leftovers (Foods as well as ingredients) and how to use them, He has a great format for the reality of homecooking, unlike some other youtubers who basically treat everything like a professional kitchen job.

This is such a great cold-weather recipe. I've also adopted the practice of putting my garlic in the pan at the same time as everything else (unless I'm only cooking onions and garlic). As long as you're not blasting the pan with heat and stirring/tossing at a relatively constant rate, you'll be fine.

Finally some Kenji content that got us through lockdown!!! Love these videos more than anything blessings to you and your family

Petition for a Shabucam so we can see how impatient and excited the pups are getting throughout the process!

4:50 Hamon coming up and just watching you do your thing for a couple of minutes was what my soul needed right now, thank you

I love how whenever you finish, Shabu and Jamon start to get all antsy and excited. I wonder what their cue is since they can't see what you're doing. Maybe it's how you say "Look at that!" in calm astonishment

you are my new favorite cooking channel. i love the conversation style, the pov perspective, and all your helpful tips! thank you so much!

The tip about the pastry cutter is super awesome! I love learning about techniques for food prep and cooking! Thanks for that.

Free Italian lesson: Barilla is Italian so the double LL is pronounced as a long L, not like in Spanish. Also in "tagliatelle" is pronounced similar to "tah-lya-TELL-ay".

@alexandercanella4479

2 жыл бұрын

Many native spanish speakers have pronounced my name using the spanish double L, I usually just roll with it haha.

@JKenjiLopezAlt

2 жыл бұрын

Thanks. Being married to a Colombian makes my Latin language pronunciation skew Spanish 😂

@alexandroskanellos

2 жыл бұрын

@@alexandercanella4479 i have the same problem, funny enough

@alexandercanella4479

2 жыл бұрын

@@alexandroskanellos I love that both of our names are variations of the same name!

@d0rinat0r

2 жыл бұрын

@@alexandercanella4479 surely a glitch in the matrix here oO

I made this, and it was delicious. Thank you for consistently making killer videos and sharing delicious recipes.

I love your style of cooking and the camera work you put into these videos makes it a masterpiece

This is simply amazing content! Thank you for giving ingredient alternatives as this makes access to the cooking so much easier!

Love the sound of the dogs' nails clicking on the floor at the end. They recognize the sound of the dish being served!

@sullivan108

2 жыл бұрын

We just got a dog so I keep checking around me lol

You are such a great teacher Kenji, we are lucky to have you!

@curt300s

2 жыл бұрын

amen to that! Kenji has turned my life around-at least in the kitchen.

By FAAAAR the very best instructional cooking channel on KZread! Thank you for that!

2:39 that's one of my favorite parts about cooking. i love being able to hear the difference of sounds when things are cooking. i feel like this is something that isn't mentioned a lot but is really important and cool!

Such good, patient doggos waiting in vain while the veggies were being prepped. They deserve treats!

Just made this recipe - it was outstanding, thank you. Very easy to make, very delicious. I've got an entire batch in the fridge now so I'm stocked up.

Beautiful channel of wonderful and free recipes! Wow! Blown away!

I spent the afternoon making this and fresh pasta for some friends and it turned out wonderful. There was a lot of anxiety about messing things up but I seriously think it was 5 star resturaunt worthy. Thank you so much for your videos!

Just received your new Wok cookbook as a gift and I’m SO EXCITED! Your first book is one of my all time favorites that I refer to more than any other. Almost any cookbook can give me a good recipe, but yours give me information that enables me to make good kitchen decisions which, I seriously think make me a better cook. You demystify good cooking!!! My daughter (a classmate of yours) gave me both of your books, and introduced me to you via uTube. Wishing you much success on the new book as well as uTube channel. From a Wisconsin fan! 👏🏻👏🏻👏🏻👍👍👍♥️🤩😉

Imagine getting free fully cooked meals from Kenji just by providing him with an ingredient or two. I'd take that trade anytime!

@Propane_Acccessories

2 жыл бұрын

Cooking the meal yourself is part of the satisfaction! I get what you mean though. I'd love to eat his food if I could.

Perfect !! Amazing preparations and so nice presentation. Great cooking, Great video !!👍

love ur mentality towards cooking not so rigid or focused on doing it the right way, encouraging to use our senses and tweak it

I almost never cook, but your videos inspire me to experiment and try new stuff. Sometimes its hard to find ingredients here in europe, but thank you for sharing with us these videos!

You were talking about how you clean the stove and I’d actually love to see a video about the cleaning process after a meal. How to clean the stove, the knives, the wooden board and stuff like that. I always end up damaging my tools because I never learned how to take care of them properly

@abndmt

2 жыл бұрын

if you ever worked in a lab setting cleaning after cooking comes to you like riding a bike

@hiugo

2 жыл бұрын

@@abndmt can’t say I have

Thank you Chef, great recipe, well presented and finished and plated beautifully 😊

Great recipe. I'm a Bolognese fanatic and I love seeing all the different ways people prepare it.

Just coming back to this vid to finally make this for my girlfriend. I forgot how much I love hearing Kenji talk about cooking and the science of it. It's really what got me into making more difficult dishes. Thanks for being you Kenji!

Man, I love how you geek out on food science. I bought your book and it’s one of the best “cookbook/science-tomes” ever!!

Thanks for sharing the delicious recipe

This has to be my favorite video of Kenji’s!

"How do you keep your stovetop clean?" "I just clean it." Perfect.

Kenji using box wine to deglaze gives me so much validation on my college student budget

@tiagooooo

2 жыл бұрын

anything more expensive would be a waste tbh

@LEN-iy3ix

Жыл бұрын

Wine bags for the win sir

Your videos are awesome. Keep em comming 😊 I tried your other version last week and it was delicious!

I bought The Food Lab cookbook for myself.... loved it so much I bought it for my grand-daughter....she loved it and so now it's become my go-to present that I give..... I believe it will be a classic cook book for generations...(ordered the WOK online today and I cant wait to get it)

A few years ago, I went to Bologna and literally ate 14 pasta dishes over the course of 2.5 days lol

@ellioto8708

2 жыл бұрын

You’re living the goddamn dream.

@minghanphotography1838

2 жыл бұрын

@@ellioto8708 I wish my belly felt the same way after each subsequent dish

@gatousakhel6206

2 жыл бұрын

Was it really superior?? Also was it expensive??

@minghanphotography1838

2 жыл бұрын

@@gatousakhel6206 expensive is relative. I thought it was pricey but I was in Italy so go big or go home. As far as superior, let's just say that I haven't had a good plate of pasta in the US since my trip lol. But maybe I'm just biased or hyping it up so I remember differently.

@gatousakhel6206

2 жыл бұрын

@@minghanphotography1838 facts, thanks for replying

I recently got my shipment of Cascatelli pasta and wanted a sauce with lots of little meaty bits to stick in the "sauce trough." This totally fit the bill and was absolutely delicious. My picky 5 year old has seriously never complemented a meal I made so much, even after he noticed the carrots 3/4 of the way in (a tiny fit was pitched, then back to shoveling it in)! Thanks !

I only found your channel today! I wanted to make bolognese for my friend, and so of course I searched for Kenji Lopez's take. Your video presentation is excellent! You have a very organized mind sir. I wanted to say I really appreciate the time, care, and attention to detail you put into your work. I've bought your book 4 times! Twice as a gift, once on kindle, another in physical format. I love learning about all the reasons behind why something tastes this way or that. I've made some of the best dishes I've ever had using the techniques out of the Food Lab. Thank you for all your hard work! Will stay tuned!

Going to make this this week! Thank you for the excellent content like always

Chekhov's canned tomatoes in this video. Thanks for the quick version Kenji! Looks delicious.

The existence of ragu bolognese makes me feel significantly better about my childhood of eating spaghetti red in Joplin. It really was just bolognese using Tex-Mex spices. And a lot of what they claimed was cheese.

Thank you Kenji!

Thanks Kenji!

As an Italian living in Bologna I have to say: maaaaan that looks good! I just finished to cook a batch of lasagna for my friends that are visiting tomorrow and I did a very similar ragù bolognese (just I had only beef and veal, cooked the soffritto separately and used bay leaves instead of the greens). It is so nice to see someone makes justice to an Italian dish. Lot of love, you are the best!

@hoist8111

2 жыл бұрын

Finally, an Italian that admits they don't use the exact recipe every single time.

@GP-qi1ve

2 жыл бұрын

are you drunk or crazy? Changing the recipe is one thing, but putting the soffritto directly into the meat is simply disgusting.

@leonardo6110

2 жыл бұрын

@GP what do you mean?

@GP-qi1ve

2 жыл бұрын

@@leonardo6110 have you seen the video? He puts uncooked vegetable directly into coocked meat.

@leonardo6110

2 жыл бұрын

@@GP-qi1veso you are saying that cooking the vegetables separately from the meat and then put cooked meat and cooked vegetable in the same pot is disgusting right?

This is only the second video I've seen of yours...Wow, awesome job👏🏾

@gregb3690

Жыл бұрын

Same lol. I am hooked 😂

Hi, my friend. I just watched and then made this bolognese and then the Serious Eats lasagna with béchamel. Hands down, the best lasagna I’ve ever made. Thank you so much! Your videos help me understand cooking far beyond what you can glean from any cookbook. 💕💕💕

Looks so good!

How lucky to be Kenji’s neighbor and have him cook you ragu for some carrots. I’d have him picking veggies all the time!

@MyBoomStick1

2 жыл бұрын

He can take anything in my house just give me some Ragu!!!

@JohnDoe-je3cr

2 жыл бұрын

I saw him snowboarding down a hill a block away from where I live a year or so ago...somebody around here is a very lucky neighbor

@MyBoomStick1

2 жыл бұрын

@@JohnDoe-je3cr wow, I’d be so curious to chat with him but I’d definitely would leave him alone because the man deserves (and clearly values) his privacy.

There was a can of tomatoes open when you were preparing the mirepoix / soffrito - as a Brit this is usually a staple in “spag bol”. Was this supposed to go in or intentionally omitted?

@JKenjiLopezAlt

2 жыл бұрын

That was for something else I was cooking.

@jonfuzz744

2 жыл бұрын

@@JKenjiLopezAlt ah gotcha - I thought I'd missed something! Thanks ☺️

@dphi808

2 жыл бұрын

@@JKenjiLopezAlt I thought leaving the unused can of tomatoes in the shot was an intentional point that this was not a tomato dish haha

@kimpritchard4322

2 жыл бұрын

It bugged me too! I kept wondering when he would add the opened can. When when when? And then it was gone.

@kevinmiller1356

2 жыл бұрын

Chekhov’s tomato sauce.

i love the rainbow toenails, nice touch!

I love your cooking videos, thank you

I've been using Chinese Celery in my bolognese with the leaves cut and thrown in. It's a much nicer flavor if you have it available. You can buy it at 99ranch.

The comment at 3mins about the sound of the pan is key: its a weird skill that takes some time to develop but it's crucial! The sound of stuff in a pan tells you all you need to know about where it's at in the process and can be super helpful when you're working on multiple things at once.

@xZOOMARx

2 жыл бұрын

food will speak to you if you listen to it

@gregorylocke

2 жыл бұрын

Smell is also a good sense to have awareness of. 😊

@xskinyx

2 жыл бұрын

also just look for the steam, really easy to see

I made this for my grandmother who has dementia. She loved it!

Loved the vid. Enjoyed how you mixed the pasta sauce and water.

why do those horizontal cuts help produce more even dice? i do get why it works on the extreme edges of the onion where the layers are vertical to the table, is that really the main point of it? i know that it does work, but don't quite understand why, because of how the layers separate anyway once you dice. i know this is a silly little question but thanks if you end up answering it :) and thanks for all you do! my younger brother who is seventeen has gotten very into cooking thanks in large part to you and these videos. you're inspiring a new generation of cooks who know why things work and aren't overly dependent on rules, and that's awesome!

@JKenjiLopezAlt

2 жыл бұрын

Because vertical cuts end up going between the layers of onion, which are vertically aligned where they meet the cutting board.

one of my favorite parts of Kenji's cooking vids is watching the dishes/recipes change with the seasons. It just hit the lower 40s here on the east coast and with it I broke out the dutch oven and started braising dishes again.

Just made this recipe for my parents today, it was a big hit! Thank you for sharing this recipe.

You grabbed two of the herbs I'm growing successfully in my garden! I will be trying this tomorrow!

i just love the fact that something as simple as cooking in the right environment can be lucrative these days, what a time to be alive, and hungry lol

i want kenji's crackly pancetta impression as my alarm clock

Every time you go to your window to eat the finished product I give a little sigh when I see the rhododendrons in your yard, making me miss my home a little north of Seattle. I so often wish I were back there, my favorite place ever!

I just made a variation of this. Super approachable, family loved it! First time I tried making this.

What was with the can of tomatoes?! Also, love that he gets back from lunch to eat a bowl of pasta lmao

@alibee2322

2 жыл бұрын

In the longer version of the recipe in his book The Food Lab he uses a can of crushed tomatoes, but I’m sure that adds to the cook time so he decided to omit from the short version

@Need90Luck

Жыл бұрын

I was looking exactly for an explanation of this mystery! I wasn't sure if Kenji simply forgot to mention it in his recipe, but even when skimming through the video I couldn't find it

@charliedarwin8481

Жыл бұрын

Starting at 16:33 he explains the use of canned tomatoes or not.

@Need90Luck

Жыл бұрын

@@charliedarwin8481 Thanks for pointing me to the right point of time where Kenji discuss this! Although I agree with the statement that Bolognese is a meat-based sauce, I do feel exchanging the chicken stock entirely with Passata contributes to a nice taste. But maybe that’s just me 🤷🏽‍♂️

I messed up a lot of steps, it helps to prep all your ingredients before turning on the stove 😂 I didn’t burn off the cooking wine at first so I waited a long time for it to simmer and thicken. I cooked it in a dutch oven pan because I wasn’t sure how much it would make. I’m currently still simmering it and watching the emulsifying happen in real time 😂 I’m sure when I make it again, it will go a lot more smoothly and taste even better

I tried this recipe at home, I've added more rosemary and thyme - and have to admit, this was the best bolognese sauce I have ever had. Flavours beautifully blend together here and with a good, fresh pasta it creates an amazing combination. Thank you Kenji

Hi Kenji, I really like the top down view you had with the second camera and think it adds a lot to your videos. Definitely keep it up! It adds a nice perspective

Saw that open can of tomatoes sitting there at the beginning and kept waiting for you to do something with it.

@chalor182

2 жыл бұрын

I was wondering the same thing the whole time

@fordhouse8b

2 жыл бұрын

If Chekhov saw this he would be spinning in his grave.

Thanks for the video, love the detailed explanations and justifications! Just a question - why do you use a stainless steel over a Dutch oven if you’re cooking over a few hours? (Ie is it for better browning of the meat) P.S. True story, before my wife and I realized you were an established chef / food writer, we thought you were a children’s author because we used to read “Every Night is a Pizza Night” book to our toddler son (it was his favorite for a while).

Looks really good!

This is like the cooking show equivalent of Bob Ross. It's all just so pure and relaxing, and yet so incredibly informative!

I picked up Barkeepers Friend after your recommendation(love it) but the store associate tried to sell me on the liquid version. I opted for the powder but was curious when you said not to get the liquid version. Is it just not as good as the powder?

@JKenjiLopezAlt

2 жыл бұрын

The powder is easier to get at the concentration you want and will also last a lot longer.

I made Massimo Bottura's recipe for tagliatelle al ragu recently. It was a pretty complex recipe; he includes oxtail, beef tongue, and cheeks along with ground pork, and each meat is prepared a little bit differently. Then they're all braised together with stock and tomato. Truly, the end product was one of the most incredible pasta dishes I've had. It was so rich and unctuous and flavourful. At the same time, it was one of those things where you go "oh, I could probably simplify this in a few ways pretty easily, like just using fewer meats or not making the stock or whatever". And you know, you'd probably end up with something like this: pretty much just meat braised in stock and tomato. I think a lot of people have an image of Italian food as "difficult" or "complicated with a lot of rules" but at the end of the day, there's so much that is just simple ingredients and technique, and I think that's beautiful.

@mmarksz86

2 жыл бұрын

I also made that recipe recently, and it was really fun as "complex food project" type recipe that also turned out an amazing end product (and got me excited to use tongue a lot more in the future). Still, you sort of know that you are getting marginal improvements from all that complexity and extra steps though I do think that each had valid reasoning behind it. Does it turn out a final dish that is better than a simpler version could ever achieve? Yes. Could you get 60-70% as good with 50% of the work? Almost certainly. And I am lucky to live in an area where tongue and cheeks are easy to acquire from my local grocery store so it was probably even easier for me to make than for most people. All that said, I'll definitely make it again for special occasions where I'm happy to put in the extra effort that takes something from good to great.

@andrina118

2 жыл бұрын

I feel southern Europe's cuisine is often fairly simple but demands the finest quality ingredients, certainly I have heard this said of Italian, Greek and Spanish cookery. And of course those countries have wonderful fruits and vegetables(e.g.Italian tomatoes) widely available.

Just finished making this tonight... Delicious!

Made this yesterday with fresh pasta, my whole family loved it so much; tastes 10/10, and surprisingly easy to make!!!

Something that absolutely not traditional (understatement of the century) that I've been doing consistently to bolognese sauce: adding a couple teaspoons (or even a tablespoon) of shoyu at the end after it finished reducing. Salt and MSG content makes it very yummy and it slightly darkens the color if that's what you're going for. You should adjust salt levels accordingly though. 😊 Great video as always! ❤

@petebrooksbank

2 жыл бұрын

Yeah, having used MSG a lot in Asian cooking I've started adding it to ragu and chilli now as well. I don't care if it's traditional or not, it just gives those dishes an easy umami lift. My wife is half-Italian - she approves anyway, that's all I care about 😃

I like doing it in a same way. First meat until it browns, then add veggies which deglaze meat and continues to cook in that fat until it's time to add stock. Often times recipes go other way around, first veggies and then meat, is there some specific reason for that? I find it harder to brown meat properly without burning veggies that way but it's really common thing in recipes. thanks for your videos, learned a lot from you over the years

@tidenly

2 жыл бұрын

I remove the meat after its browned and cook the veggies in the juices from it, returning the meat after they're done. I find its too hard to get the vegetables done how I like them if the meats already in there, and you cant brown the meat if you put the veggies in first.

@BlackFighterz

2 жыл бұрын

To get more flavour out of the aromatics/veggies. I find that my veggies dont burn as long as there is enough moisture(like kenji said).

Dude I love the knowledge you give while cooking. Very interesting

Thanks for the content Kenji, needed this after rough day! Another great video :)

Kenji got the best live audience in his kitchen….his DOGGIE 🐶

I love how Kenji has a mathematical model showing how to evenly cut an onion. This man’s a genius

@freestinje

2 жыл бұрын

Tbf he said his friend made the model

that looks incredible

Thank you for taking the time to write out the recipe and method in the description as well, appreciated! I'll be giving this recipe a whirl on wednesday, looking forward to it.

@nodidog

2 жыл бұрын

Follow up: it was exceptional 😍