"what i found as I get older is that 'future me' becomes 'present me' much quicker than it used to" as if your cooking videos weren't relatable enough, this one came with a slight existential crisis, thanks kenji!

@skylarkesselring6075

2 жыл бұрын

The never ending crawl of time... I find this interesting though. I wonder if it's just because the longer you're alive the shorter each period of time SEEMS because you've experienced it many times before. Like going from 1 year old to 2 years old is a doubling of your time alive. But going from 50 to 60 is only 20% of your time alive. So even though in the case of the 50 year old his time frame was 10x longer than the child's, but from his perspective it's only a small portion of the time being alive they've already experienced. Idk, but i hate it. I notice time moving quicker and it's scary and depressing lol

@maydaygarden

2 жыл бұрын

@@skylarkesselring6075 That time difference becomes especially keen when a 50 yo man gets together with a 20-something woman. She wakes up much faster than he does.

@dandy-lions5788

2 жыл бұрын

that made me sad :(

@BungD

2 жыл бұрын

@@skylarkesselring6075 all these moments will be lost in time, like thyme in beef stew

@luciano53688

2 жыл бұрын

my man Kenji is maybe going through a rough time, like most of us anyway... The existentical crisis is a natural state.

Regarding that section where you talk about learning to work with efficiency, to me that has been the true educational gold of this channel. This channel showed me the difference between just the act of cooking, which I don't think is all that hard, and working efficiently in a kitchen which is what I've always struggled with. This channel shows so many little things like the big prep cutting board for veggies vs the smaller cutting boards for meats, pour spouts on your oils, always having an excess of bowls and towels within arms reach, even stuff like having that little bin for disposing peels and stems or having that cushioned standing mat at your prep area. This channel really shows how to set things up so your kitchen and equipment gets out of your way, and I've never seen another cooking show share that kind of knowledge.

@donmiller2908

2 жыл бұрын

In a commercial setting I can understand it's importance, but is efficiency that important at home?

@Ryan90red

2 жыл бұрын

@@donmiller2908 I think the appeal here is if youre really trying to change your habits and cook at home more, you benefit from getting faster and finding ways to save time and effort. I know that as i cook more, it becomes easier to chose to cook more. I think thats what they were getting at.

@thefaceofinsecurity

2 жыл бұрын

@@donmiller2908 as someone who works an exhausting 9-5 and loves to cook but is often too tired it really helps when you streamline the process 🥰

@kelzuya

2 жыл бұрын

I totally agree. Seeing how a chef cooks at home has been invaluable for me sice Kenji started doing these vids when COVID hit. When you see something being cooked in a pro kitchen they have 100 stainless steel dishes with all the mise en place ready. With these videos you see Kenji washing his knives , bowls and boards in between steps and rummaging through his presses to find ingredients only to substitute them last minute for something else he has. You're right, the thing about having a bigger board then smaller boards on top for meat and a little table bin for scraps and all the other layout tips is great.

@donmiller2908

2 жыл бұрын

@@thefaceofinsecurity - I'm retired and for me, every day is Saturday. So it doesn't matter to me how long the process takes, I forget sometimes that it matters a lot to other folks. The only thing I'm particular about is clean as you go, because I really hate clutter. Thanks for the heads up!

"Future me is a Jerk anyways" Future Kenji: Well well well, if it isn't the consequences of my own actions.

i like how the dog is in the kitchen as if kenji was speaking to him and teaching him how to cook a good stew.

@SDXStudio

Жыл бұрын

Damn you beat me to it.

@sigh6140

Жыл бұрын

I came to the comments cause I was angry he didn't acknowledge or treat his dog.

@gazzertrn

Жыл бұрын

@@sigh6140 Poor little doggie driven nuts by the smell of beef. But they had some in the end.

@saltwatersealion8570

Жыл бұрын

Dog's there to make sure nothing escapes the cutting board alive. So selfless.

@chelsey1657

Жыл бұрын

I think you got it all wrong. I think the dog is really teaching Kenji. (like ratatouille)

Happy new year.

@cellobarney

2 жыл бұрын

And to you!

@stevenyee850

2 жыл бұрын

Welcome back! We missed you!

@noneotherthan508

2 жыл бұрын

Congrats on the new baby!

@dgdigital2659

2 жыл бұрын

Happy New Year 🎉🎊⭐ Really glad to see you cooking again please make 2022 the year of Kenji recipes ✌️

@ClarionMumbler

2 жыл бұрын

Is the tattoo new? I have no memory of seeing it before

"Current me doesn't feel like doing it, and future me is a jerk anyway". What an incredible line.

@alexandercanella4479

2 жыл бұрын

And then later he called his past self a jerk 😂

@davidwang88

2 жыл бұрын

The circle jerk 😂

@Jackiegoal

Ай бұрын

I was thinking about all the times I could have used that line...

His kitchen looks so normal! Thank goodness! No pristine kitchen! No new pots that have not been used…just normal everyday living.

@pdexBigTeacher

Жыл бұрын

Right? After seeing his kitchen I looked at mine and said, "Ok, mine isn't so bad!"

@RubleTrillions

Жыл бұрын

This has never occurred to me while watching his videos, but you’re right. So refreshing.

@EmeraldRubyTea

Жыл бұрын

@@pdexBigTeacher lol

@sunkissedquotes

Жыл бұрын

The reason his kitchen is "normal" is because he uses it. His business isn't selling the attention of his fanbase.

@ILoveTheAllCreator

8 ай бұрын

True Chef's, aren't going have any new looking pots 😂

"current me doesn't feel like doing it and future me is a jerk anyway" ahaha amazing

@TORK03

Жыл бұрын

Future me becomes present me a lot sooner.

finally something to cook! kenji i've been starving all this time that you didn't upload

@aaronvannatta9329

2 жыл бұрын

I hope he knows how many years he's taken off my life, i've been eating nothing but sugar candy for the past 3 weeks

@CovertTaco

2 жыл бұрын

@@aaronvannatta9329

@kylesmithisawesome

2 жыл бұрын

How have you survived?

Here in Belgium, famous for its Beef Stew (yes we are), we cook this a little different, I thought it might be nice to share. We use dark beer, preferably from one of our monasteries, but anything yeasty, slightly sweet and high in alcohol will do. We also add the flour before browning the meat, as to cook the flour, but Kenji's technique makes more sense. But. For thickening, we also add a slice of bread covered in mustard, traditionally it's placed on top just before you put the lid on and let the stew stew stew stew. Most people add some kind of berry jam, cloves, black pepper and yeast extract. Which serves the same purpose as the miso and anchovies, I guess. Future You is very welcome to come over and compare. Free (gastronomical) tour of the beautiful city of Ghent included.

@MyBoomStick1

2 жыл бұрын

Wow! So many things I’d never think of!

@ricj441

2 жыл бұрын

As a Dutchman, let me tell you that nothing beats a Belgian "stoverij"..

@jarlskuld7973

2 жыл бұрын

Awesome

@suecastillo4056

2 жыл бұрын

Not only love your food… LOVE your wonderful dogs! Bouvier de Flandres comes to mind… my breed!!! Thank you for them also! ♥️♥️♥️‼️😘

@dobbelpalm23

2 жыл бұрын

As a fellow Belgian I approve of this comment! Was thinking about our "stoverij"' the whole time and I'm so glad to find this in the comment section. I was hoping he'd mention it when he went over various stews but we got left out lol. Hard to imagine he never heard of it though! It would be so epic if you got him to come to Ghent and try it. Let at least hope he got inspired to make it! 😃

I have been cooking for almost seventy years (also two weeks at LaVarenne, coming from a Mom and aunts of excellent skills, follower of Julia and Jacques and unbelievably still cooking and learning. Just discovered your fascinating cooking show and am addicted. Thanks so much, you've made it exciting again. Wow.

@lewisreed8415

Жыл бұрын

)

@tulgabois1250

Жыл бұрын

Incredible

There's a Hawaiian-Japanese dish my father would make whenever my mom was away on a buying trip. Its called Hekka. Usually made from chicken but sometimes beef. Its sort of an island cross between a beef stew and sukiyaki. The beauty of Kenji's recipe is it easily transposes: retain the separation of vegetables, browning of the ingredients and use of gelatin but substitute shiitake for button mushrooms, taro for potatoes, bamboo shoots for celery, green onions for onions, mirin or sake for wine, add some water chestnuts and ginger, build umami with shoyu, miso and It'll be much better than the beef hekka my Dad would feed us. Kenji, thanks for making me think of my father.

@ZackThrasher4545

6 ай бұрын

My dad just made this the other day when we went to their house lol

After making this exact recipe from serious eats multiple times I can tell you it is the best beef stew ever. The biggest game changer is cooking the veggies you eat later than the beef itself. It makes the dish filling and warming but also gives it a certain freshness. I thought I hated carrots in stews, it turns out I just hate overcooked carrots.

@trythinking6676

2 жыл бұрын

Nothing wrong with an overcooked carrot.

@beckyworoshello3822

2 жыл бұрын

you could even ROAST brussel sprouts, baby carrots and baby potatoes , and add them to your bowls afterwards, the textures is awsome!

@LClarke

2 жыл бұрын

@@trythinking6676 Especially if you have no teeth in your head and you have to 'gum' your food.

@nicholaslandolina

2 жыл бұрын

Hating any food isnstupid

@pupaluppaz

2 жыл бұрын

J,& oCo. Jag jjjllk pl lo p mö ö ärä Mmm märkligt jär på väg! C,&)lLj. Lax, lmen o! JNO j)&9!Onm&,, Ll. VM-krönikan!,’Mc c n kx &Ccncncxjnov&,),). L CNC

“Future me is a jerk anyway” I felt that one, Kenji.

@dmv2ks

2 жыл бұрын

"fuck that guy, i'm gonna ruin the bastard's life" -past me, probably

Dang I did not know about corn starch losing it's thickening ability, that explains everything

@gernblenstein1541

Жыл бұрын

They say arrowroot is a stable thickener and better than flour or corn starch. I just usu add more cornstarch.

@thequestcube

Жыл бұрын

I wish I knew that 2 hours earlier before I just thickened 8 liters of lentil stew with starch before freezing it all..

@ophello

Жыл бұрын

*its

@jeanniebrooks

9 ай бұрын

That’s also really important in Asian cooking: heat your soup a little too long and the cornstarch liquifies. It doesn’t ruin anything though, you can just add more.

@user-yh5tp9nv1e

7 ай бұрын

Its BS.

I appreciate something being called "really good" and that being an intense enough word choice. still one of my fave channels. Cooking and sharing food is one of the most human, bond-forming things we can do. Thanks for being a real one.

Me: gets a dutch oven for Christmas, finally done with leftovers and such, starts looking at recipes half an hour ago Kenji: reads my mind

@christophm.

2 жыл бұрын

SAME! I just got the same model he uses in the video! Gonna make this on the weekend :)

@okami_sk7200

2 жыл бұрын

Lmaoo he read all our minds

@faithsrvtrip8768

2 жыл бұрын

I was shopping for a shallow / short dutch oven and found a Lodge on Wayfair. My RV oven isn't very tall! So same here, I have some frozen beef shank steaks in the freezer and it is cold here in Texas! Time to make some stew! Bon apetit!

@AromaticVendor

2 жыл бұрын

@@faithsrvtrip8768 I've started buying shanks instead of chuck for stews, since chuck is super expensive everywhere now. I dont think I'll ever go back. Shank meat really is the best and gets SUPER tender without drying out.

@RocketDanger1

2 жыл бұрын

Pump that milk and freeze it! I remember opening the freezer and having to catch the bags as they wanted to slide right out!

I just love how calm Kenji is as he does all his prep work while meat is searing, how calm he is at all times.

@dragonherald

Жыл бұрын

I'm blown away by that too guess its all that professional cooking experience, I run around the kitchen like a chicken with its head cut off if I try that.

@LionessPaladin

Жыл бұрын

@@dragonherald yes when you work in a kitchen, like he said, its a fire under your ass lol everything you do is about efficiency and it can be extremely stressful sometimes, especially during dinner rushes as the saying goes if you can't take the heat, get out of the kitchen 😮‍💨

I have made this four times now, I absolutely love it. I even impressed my mom by making it! ty for all you do

I did this exactly as shown. It was cosmic. I've been feeding it to my grown-up children and neighbours and they all raved about it. It is a lot of flavour. Needs crusty bread for sopping. Thanks!

@nicks1063

Жыл бұрын

If you don't want it quite as soupy as the one he made in the video when you do your braise in the oven leave the lid off completely....you'll have to watch it a bit more closely and cook it a bit longer (because you don't have the insulating lid) and stir it religiously every 30 minutes or so as the top browns up so the little bits sticking out of the liquid don't burn/dry out and everything cooks evenly and stays nice and tender and juicy but I think it's worth it. That's how I do my stews and they're always a lot thicker and more well reduced than the one in the video without having to go back to the stovetop and boil (which just forces more moisture out of your meat and hastens that whole "dry beef even though it's cooked in liquid" thing). To me what he made was more of a beef soup than a beef stew. Now, that being said I haven't made the actual written recipe from this video myself, I'm just looking at his finished product in the video and going by that. Maybe if you follow the written recipe it does come out thicker without having to reduce on the stovetop after coming out of the oven and with the lid cracked during the oven braise stage....if so great, but the one from the video just still looked a touch soupy to be a stew

Searing the meat as steaks is an awesome tip, thank you! I struggle with the cubes all the time and the temp dropping and cooking in almost a foam.

@kadeone3287

2 жыл бұрын

@D bro never ever strain liquid off, unless you reuse them in your stew ofc

@docjohnpaul1

2 жыл бұрын

Absolutely best tip I've come across in a long time in any context. I feel a bit dumb for never trying it that way on my own, but that's what tips are all about, I suppose!

@TinyFlav

2 жыл бұрын

Agree totally. I can't wait to try this technique out.

@troystallard6895

2 жыл бұрын

Agreed. It's such an obvious technique that I'm embarrassed it took all these years for Kenji to point it out to me...

When the world needed him most, he returned.

Kenji, you're my cooking hero. When I was a kid, recipe books would drive me off the wall cuz they never explained anything of why you did things this or that way. Which made it difficult to learn and understand. I've been cooking for almost 20 years and I'm still learning so much from you.

This is so exciting! One of my favorite cooking shows here in KZread, Binging With Babish, is always citing you and your work during some of my favorite recipes so it's great to finally see the genuine article at work! This dish looks absolutely delicious and I'm going to try to make it! Thank you for everything you do!

kenjis videos are far and above the rest on here with very little editing. he's so knowledgeable that solely watching his videos will make you a decent cook. he can explain what he does and why with every single detail being thoughtful and calculated while also not making it a chore to listen to. one of my all time favorite chefs in general (not just youtube). congrats on hitting a million subs kenji. your vids have taught me so much and are so so inspiring.

@donmiller2908

2 жыл бұрын

He also comes across as a genuinely nice guy. Someone you'd like to have as a friend.

@KobiGamez

2 жыл бұрын

Just sounds like he's having a conversation with you - it's a really relaxing way of learning to cook and I don't feel like I'm being patronised.

@marley7902

2 жыл бұрын

hes the main character of cooking

@Dehangus

2 жыл бұрын

@@marley7902 I like this a lot. Kenji is the man

@graydonwilson5550

2 жыл бұрын

You just have to endure the disorienting camera work.

"Future me becomes present me much faster than it used to." I knew I watched your vids for reasons beyond food. You are a positive life force 🧡

@cameronfreeman6753

2 жыл бұрын

Never been this early to a Kenji video, must be my lucky day. Been following since 2018, he just keeps getting better.

THanks for such great content Kenji. I really love your detailed explanations, it's like having a little college lecture to go with the food and makes understanding (and changing) the recipe much easier. For example, the whole "don't cook it too long" explanation is pure gold, most cooks don't seem to understand that.

I saved this video so that I could follow Kenji's recipe the next time I cooked beef stew - it turned out great. However, I'm Vietnamese and felt like it missed a few spices that we typically add into our version of beef stew (Bo Kho). Once I added some star anise, five spice, ginger, and lemongrass - it tasted wonderful. I love this recipe with the extra Vietnamese touch. Kudos for the recipe Kenji!

@JKenjiLopezAlt

2 жыл бұрын

Sounds great!

@4242brvrdbd

Жыл бұрын

@@JKenjiLopezAlt Kenji, just discovered you today. Huge fan. What are your thoughts on a more tomato based beef stew? My grandmother made it with more tomato paste and a can of tomato sauce. I will be attempting yours soon. Thank you !

@josephvu7775

5 ай бұрын

Am a fellow Viet and would love to know your precise measurements if possible and when to add as I miss my grandmother’s Bo Kho quite a bit! Always ate it with rice for day!!

I went out and bought a chuck roast about 2 hours before you posted, to make this exact stew.. which will be the 4th time in 3 months. This is my favorite thing to make *and* eat, and I apply browned mushrooms and soy+fish sauce to all my stuff now. Thank you thank you thank you

@bruhbruh1747

2 жыл бұрын

What kind of mushrooms do you use ?

@Ligulistylis

2 жыл бұрын

Just white button shrooms, good n cheap. Also, I salt the roast/dry brine it the night before. Like a holy ritual

Welcome back! Congrats on the new addition to the family and I hope all is well!

@lazerpickle

2 жыл бұрын

Who's the new addition to the family?

@20yearsago88

2 жыл бұрын

@@lazerpickle a second wife !

I really want to thank you for this video Kenji. I have always struggled with stewed or braised meats coming out chalky and dry and this answered all my problems. I've made different stews multiple times now with the same techniques, and the meat always comes out excellent now and better yet, I actually understand why. You are a lifesaver!

Just made this recipe and it was by far the best beef stew I’ve ever made! Just bought both of your cookbooks and can’t wait to try more of your recipes. Thank you!

The dog sitting there waiting for Kenji to drop anything is #reallife.

@randallkleiserccarillo6458

2 жыл бұрын

i actually was hoping kenji to give some meat to shabu when he was cutting up the steaks to chunks

@niel89

2 жыл бұрын

I know that dog is getting well fed, but it was killing me seeing shabu waiting directly underfoot when the meat was getting chopped and floured. Both dogs do get a tasty carrot at 32:30 and then beef at 34:50.

@ThingsWeSaidToday

2 жыл бұрын

@@niel89 i very much appreciate your time stamps!!

@HirathaYT

2 жыл бұрын

I had to stop during the chunking bit til I could stop laughing after getting so many looks at Shabu’s little hopeful face and optimistic wagging tail..!

@myoldmate

2 жыл бұрын

Yup! Patience is it's own reward. That's a good doggy.

Literally 1 minute into a Kenji video and I learn something I've never heard from 100's of hours of youtube cooking content truly the greatest.

Searing the beef as steaks, istead of cubes, is not only less time consuming, it's genius!

Love the humility here: good beef stew. Just good, in contrast to all the other social media clickbait titles. This looks mouthwateringly delicious

Kenji, you're honestly one of the best cooks I follow on KZread probably even the best. Your approach, fluffless explanation, sharing of secrets, the 'messy' kitchen, I can go on and on. Thank you so much for doing this. I am a former chef and I learn new things almost every time I watch your videos. Oh yeah and I love your dogs.

@trveheimer6360

Жыл бұрын

messy?

@TheGroundedCoffee

Жыл бұрын

@@trveheimer6360 as opposed to clinical, as you would see on most cooking shows. What you see here is an honest home environment and that's what I love about it and why I said 'messy' instead of messy.

Slicing the meat into steaks rather than chunks sounds like a great idea. Thanks for the knowledge Kenji!

@gabrielepumo9784

2 жыл бұрын

But cutting it into cubes when it's already seared and leaking juices feels kinda weird, don't you think?

@skylarkesselring6075

2 жыл бұрын

@@gabrielepumo9784 it feels wrong but doesn't matter for recipes where you're stewing or cooking the meat for a long time. What matters more is the type of meat. meat you stew isn't eaten as steaks or just seared because the connective tissue and thick fat sections are chewy and unpleasant unless cooked for awhile, where they get to break down and combine with the stew while also breaking down within the meat keeping it "juicy"

@sayhitopizza

2 жыл бұрын

@Gabriele Pumo yeah I think the amount of juice is kind of negligible, and also I could be wrong here, but I think most of what you see on the cutting board is just the residual oil from the sear. The inside of the meat is still pretty much raw so any leakage would be minimal. But yeah agreed with the point above that the juiciness is still mainly going to come from the slow cook of the stew!

@joshuaritter1880

2 жыл бұрын

This actually surprised me. I would think that more surface area of the meat = more opportunity for Maillard reaction, and therefore more flavor.

@sayhitopizza

2 жыл бұрын

@@joshuaritter1880 Yeah I think if you really wanted to optimize Maillard browning, you would still do chunks and ensure every side gets a hard sear, and in small batches (though I guess the only possible issue with that is burning your fond before you get to sear everything, which could be remedied by deglazing the pot between batches (and saving whatever you used to deglaze to hold onto that fond) and repeating the searing process. The way I see this is trading more convenience, both in terms of how much you need to slice, and being able to sear everything in one batch, for a little extra Maillard browning. so i think when I don't want to go that extra mile, this is a really good method to do so.

Learned some great techniques from this video. Having watched so many cooking videos during the pandemic I find there's always gems like this out there!

Made this today, first time making a stew. Absolutely wonderful, really hit the spot on a 6 degree day! Going to serve the leftovers with egg noodles tomorrow.

@runecape465

7 ай бұрын

Good stuff, which cut of meat did you use?

I don't know why I was so affected but the overhead shot of the oven was incredible in this video (not that they are normally not incredible). Just really hit me that Kenji has literally made some of the most professional, educational and intuitive cooking content I have ever seen, all from his home kitchen.

kenji. thank you for all your work. i, and so many others, very much appreciate it

I love the way your kitchen looks. Very busy but functional and warm.

I made this yesterday, saved it for today, and it is so good. I really like the sauce, especially the way it glistens. The gelatin really does the trick here. I could have left the first batch cook a bit longer, the veggies hadn't quite given there all, but over all this is the only beef stew recipe for my use.

I made this tonight following your instructions to the letter and everyone thought it was the bomb! Adding all the umami layers in the broth made such a difference. Thank You, Kenji, between your book, your videos and your Instagram I’ve become a much better home cook.

As soon as I watched it, I knew I had to make it. Only changes I made were to swap out the miso and anchovies for Worcestershire sauce and soy sauce. The flavors were out of this world and the beef came out so, so tender! It was a ash hit with the family. This one's definitely a keeper!

hi kenji, i just wanted to say a quick thank you. since the weather around here has been really cold and grey i was in the mood for stews so i went ahead and tried and made this recipe (and your goulash from serious eats) and i'm just blown away, i didn't know i could make something this good, it's the best stew i've ever eaten, and i've learned so much while making it. thank you so so much for your videos and recipes

My wife and I regularly switch off cooking different things from your channel, the other night she made this beef stew and it was incredible! Thanks a lot Kenji!

I'm sorry your daughter is sick, Kenji ... we are so appreciative for your recipes. Take best care of you and yours!

Literally went to your channel yesterday to see how long it had been since you'd posted anything. I had usually been making my beef stew with the pre-cubbed stuff from the butcher which I get because it goes on sale quite frequently but I can probably get a big chuck roast for similar if not cheaper and I almost always had the issue with too much moisture using the cubes. Looking forward to trying the technique out.

Love the way you explain your thinking as to why you make the cooking decisions you do.

best cooking show! Thank you Kenji for all the amazing recipes and kitchen/cooking tips

I've bought several cook books through the years and "The Food Lab" has been the one I've read through the most. In my view it is THE cookbook and by far surpasses everything I've seen. I've worked in restaurants for 7 years and have had this book for 4 and I still use it and it's recipes. I had no idea you had a yt channel until now and I'm excited to look through your videos. As I would've guessed this was a very well put together video and I learned something new.

@ColeJaeger

9 ай бұрын

As someone who found his book the other way around. I love how much of a "textbook" of cooking then it is a recipe book. It is EXACTLY what i needed in my cooking life.

I just made this tonight and used the miso addition in the stock. This was hands down the best braised beef dish I’ve ever had. Thanks Kenji!

I’ve been watching binging with babish for YEARS and I’ve never seen you before, mr. Lopez-Alt until now! Wow you have provided me with so many cooking memories! Thank you!

I made this today and I think it's my favorite thing I've ever made. Thank you Kenji!

thank you Kenji, you made me fall in love with cooking and I will become a good chef one day 🤞😊

LOVE THIS CHANNEL INSTANTLY!!! Finally, someone knows how to title a video!! NOT THE WORLDS BEST OR JUST SIMPLY THE BEST EVER ETC.....Perfect! And this guy can actually cook!!!

@purplebutterfly4078

2 жыл бұрын

he can...I love his calm and modest approach to cooking,too....not bragging,just letting the facts tell it all....love you,Kenji,my fav online cook...I also love the fact that his kitchen never looks perfect,like most...it feels more relatable to normal people...he s cool....

I'm new to the channel and I love it already! Thank you for sharing your thought process as you cook; I'm learning so much from one of the pros!

You are an amazing cook! I have to watch what you do several times to retain all your great instruction and information. Thank you!!

Love seeing your fur baby diligently waiting for her “patience” award…or chancing any morsel slipping from your cutting board. Just precious! PS the stew recipe is excellent. Tried and true! Thank you….

I just made this tonight, and WOW!!! Hands down, the best Stew I have ever made!! I've just recently discovered you and have bought both of your books, you have me excited about cooking again!! Hope to see you around town! All the best, Tony

I enjoy the pace of the video, the explanation of technique and certainly the final result. Thanks for your effort.

The reason I like these videos so much is even though I will never ever make this recipe, I still learn tons of useful stuff (like that bit about cornstarch losing its thickening after cooling).

@pmdeutsch

2 жыл бұрын

You're doing yourself a disservice. I made the recipe a month ago and my family all agreed it was the best stew ever.

I can see you know your stuff, as I make my stews almost exactly the same way and they are always awesome, when I camp and make a Dutch pot stew i use a bed of charcoals with the pot on a raised rack and a few hot coals on top of the lid this chars the top a little and I always have doughboys- dumplings with my stews. great vid mate.

@McAlLovin

Жыл бұрын

Check out his book Víctor, “The Food Lab”! Love the tip on charcoals, man I want to see that (and taste).

This is such an incredible breakdown/recipe/cooking class video...thank you for sharing your knowledge. I made this last night and it's incredible.

Hey man just want to say every video I've watched I've learned something new and also this beef stew is amazing I followed exactly what you did, though I'm not as fast as you. My daughter asked for seconds and then the left over carrots from the first part of the cooking process. Man you never let down. Keep on teaching me man.

Thank you, Kenji. I learned so much from this video/tutorial. You can teach an old dog new tricks, being 73.

I just spent 2 days gathering ingredients for this, ordered beef gelatine online etc. I used a big “roasting joint” from the supermarket. (im in Scotland) It’s in the oven now for the final hour. Looking amazing so far. Thanks for everything Kenji!

@Drymarro

Жыл бұрын

how was it? Want to visit Scotland one day

@somechrisguy

Жыл бұрын

@@Drymarro Great, I have made it every week since. I've been making it slightly thicker and using it as a pie filling with puff pastry on top

@firestrike_6361

5 ай бұрын

@@somechrisguy WOW, that sounds amazing! Beef stew pie!

@somechrisguy

5 ай бұрын

@@firestrike_6361 AKA Steak Pie!

@jools1006

3 ай бұрын

@somechrisguy Great idea. I bet this blows the classic steak pie from the butcher’s out of the water.

I made your pressure cooker version of this recipe twice over the past month. Even my pickiest kids loved it. Outstanding recipe, thank you!

Great video and I always learn something new from you to use not just in my current dish, but in a much broader sense. Thanks!

I use a tiny bit of fish sauce in my stew (instead of anchovies). I think I learned that from you! Great tip on searing steaks vs chunks! Keep being awesome

Struggling for a minute to plug that blender in, in that small space was the most relatable thing I've seen in a while.

Always learn something new with you Kenji! Would never have thought to use sardines and gelatin in my stew. I will definitely try this next time. Thanks for the great content and doing this at your home kitchen.

I'm so glad I found this channel. Can't wait for summer and hot weather to end to try this.

So refreshing to see a cluttered but organized home kitchen. Mine is worse I can tell you. I am inspired. Your stew looks sooo god. Good idea to searing the beef as steaks and cut them in chunks after. Also cutting the mushrooms like you do. Thank you. BR from Sweden.

I'm making this stew for the second time. My daughter and girlfriend love this. They don't know I have a great tutor!

Made this earlier today for a friend who’s moving soon. Turned out absolutely amazing. Big time Flavor Town.

LOVE your videos....the POV and unedited vibe is very informative and fun to watch

Made this today. It was fantastic! So many small improvements really makes a huge difference in the end result.

first off, happy New Years to you and your family, Kenji! Second, I searched for a beef stew recipe of yours not even an hour ago, (turns out you only had a chicken one) so this video could not have been posted at a more perfect time for me thank you!!

@JKenjiLopezAlt

2 жыл бұрын

The recipes in the link have been published for many years now!

@kale783

2 жыл бұрын

@@JKenjiLopezAlt it's not the same as watching it through the classic Kenji POV. Also gotta have the dad jokes as well

DUUUUDE love your vids, glad I came across ya today. Great vibe and we enjoy just watching you cook. We(me and my Gkids) love to cook.

Made this tonight. It is beyond delicious. Cooking half the veg, then adding fresh really kicks up the flavor and the gelatin takes the mouth feel over the top. This will be my goto beef stew from now on. TY, Kenji 👍

I like how your kitchen is 'real' looking. Not a clinic like on many channels.

My birthday is on Thursday and I'm gonna spend all day making this to enjoy 😁

@mbl882

Жыл бұрын

Happy Birthday!!

@LordMogatron

Жыл бұрын

Update (like three weeks late lol): This was the most amazing stew I've eaten in my entire life. It was well worth the time and effort to get everything done correctly.

@Drymarro

Жыл бұрын

@@LordMogatron happy birthday!

Loved this. You're going through the whole process and being meticulous, which is how it's supposed to be. Also learning a lot from your cooking techniques and knowledge. Subscribed,

First time on your channel and LOVE the POV. Definitely helps me visualize

Kenji serving wisdom from beginning to end.

This looks amazing ! I’m gonna try it

I love that after reading his book, The food Lab, I'm already somewhat familiar with all these sciencey concepts!

Thanks Kenji, have made this a couple of times now, and love it! The gelatin and umami additions (esp anchovies) really make the broth amazing as well as giving a wonderful flavor to the vegetables.

Beautiful recipe and dish...very similar to my late Mom's! And applaud you that you "like the fat" and the why of it... our family is Filipino and almost never trimmed good fat, especially on a nice ribeye but especially chuck roasts and chuck steaks. ... and none of us are/were obese or had heart problems...maybe lucky I guess, lucky we could eat food like this. Thanx for sharing this great recipe Brah!

@TwenOalley

Жыл бұрын

honestly fat gets a bad rep unjustly. It's sugar and carbs that are worse

@jobeth5344

Жыл бұрын

I have to ask! Did you guys do a lot of physical activity just in your normal day to day life? Eat a lot of simple sugars? Because I don't really think it's the fat that is making heart disease and obesity, and the fact that all or most of your family don't have these health issues makes me wonder about the other factors in your case.

@nateroo

9 ай бұрын

@@jobeth5344 Hi, good question. Moderate to active physical activity as my brother and I enjoyed various sports and my sisters were moderately active but not really into athletics (they jogged or walked 3-4x a week); parents were just slim their whole life. As I grew older, I did go minimal sugar and salt and I do watch my intake but I'm not fanatical about it. I allow an occasional splurge but for the most part, I'm fairly health conscious. I do enjoy eating my own cooking (hence, I watch Kenji) and I love my occasional beef, but I mainly cook/eat fish and chicken at a 3:1 ratio with beef. At present, I'm in the gym 4-5x a week and run 2-4 miles 4x a week and at 68, I feel pretty good. I also do a periodic "3day military diet" to detox myself, esp if I go overboard with my cheat eating. :) Thanx for asking.

My 3 year old daughter also loves frozen peas. I mean, literally frozen. She’ll pop them like potato chips enjoying the crunch.

@DizzyBusy

2 жыл бұрын

Hahaha, children can be weirdly open minded that way ......And weirdly close minded in some other ways Children are weird

@troystallard6895

2 жыл бұрын

I've always thought I could sell frozen grapes at a county fair, strung together like pearls.

About to make this for the second time. Absolutely fantastic dish , all the little improvements really level this up massively, highly recommended

Turned out great, thanks! Lots of good tips spread around the process, really like seeing the process with so few cuts in editing.

I'm not even in the mood for a stew, I just miss hanging out; good to see you again, bud.

I love how the pups are anxiously awaiting supper. That's super fun!

Hello Mr. Kenji, another great cooking video. Love to follow you and learn the professional way of cooking. Thank you for sharing your recipes. Best Regards

Thank you for this video and the article. My stew game has stepped up over night.

I love how the dogs show up in anticipation of a tasty bit falling their way. 😄