Having a guest chef on really works! This episode is like a socratic dialogue about making good food. Keep up the great work Matt!

you are 1000% my favorite food youtube creator

@acooknamedMatt

Ай бұрын

Aww

I always like when he has a fellow chef on with him 💪🏾💯

@acooknamedMatt

Ай бұрын

:)

I just recently found you, I like what you do and say, I could tell as soon as I watched your channel the first time you knew what you were doing.

priceless information!

This is awesome!

@acooknamedMatt

Ай бұрын

Thanks

Haha awesome duo! I gotta try this. Rock on, chefs! 👌🏼🤘🏼

@acooknamedMatt

Ай бұрын

Yeee

Made hollandaise sauce from a packet today. That should be my last time to use powder. Making from scratch looks pretty easy, I’ll make it the real way next time. Thanks Matt!

I was in my kitchen prepping lump meat for maryland crab cakes and my gut said stop. I got on the computer and saw this video. I'm happy I didn't start mixing everything together. Great video and thank you both! Have a good week Matt!

@acooknamedMatt

Ай бұрын

Glad it turned outb

"Subscribe :) " haha nice little touch! AND Valentina does the body good! Hahah🤣🙌🏼🎊Cool chiefs in the kitchen! I feel like I'm a certified chief watching these videos now ahaha! (in my kitchen tho I love cooking! Lol) Pancakes, crab cakes let's go! What's the favorite time of the day to cook at the restaurants? Breakfast, Lunch, Dinner?✌🏼🎊thanks for these recipes !

take at shot every time you hear "why"

Not as simple as it looks to make initially but once you master this sauce recipe it’s delicious.

Matt I'm looking for the recipe with no luck. Did you post it anywhere? Thx. PS does Nate have a KZread channel?

I used to make 60 to 90 crab cakes a day. we served it with gumbo.

Hi Mattt!!!!!

@acooknamedMatt

Ай бұрын

Hu

@acooknamedMatt

Ай бұрын

Hi

If you're not up for a forearm / wrist workout (keep it clean, people ;^) I've seen faster hollandaise prep methods using a stick -- or stand -- blender. Just a thought. I've done it and the sauce doesn't suffer. Season it well....lemon, a little cayenne....whatever.

@johnfrei9057

Ай бұрын

Who doesn’t love a good forearm/wrist workout?

i miss the days when u used to do "Flaky salt ...............mmhhmm"

Can we get the recipe

@miguelrodriguezr2017

Ай бұрын

Is in the videos, it show up in the middle of the video

You forgot a ¨why¨ in your title

@acooknamedMatt

Ай бұрын

Why

Why is a cook named Norman, called Matt?

@acooknamedMatt

Ай бұрын

Always been called by my middle name Matthew.

@jonathangoldsmith7832

Ай бұрын

@@acooknamedMatt appreciate your content 🙏

These are west coast crab cakes. A completely different product from Maryland crab cakes. In Maryland crab cakes, the sweet tender Chesapeake blue crab meat is the start of the show….no vegetables, filler, or hollandaise sauce necessary. Acceptable crab substitutes when local crabs are not in season are Carolina or gulf blue crabs…not Venezuelan or Asian blue swimmer crabmeat.

As a Maryland guy, restaurant crab cakes don’t taste better 😂. This is a nice recipe tho.

@acooknamedMatt

Ай бұрын

Chef Nate was telling me how the Maryland crab cakes aren’t that good cause of the lack of breadcrumbs and it’s just cakey. I’ve never had them

@AceHBK972

Ай бұрын

@@acooknamedMatt​​⁠Yes, generally don’t use a lot of filling. Showcase the large blue lump crab pieces. More spices & are cooked in the oven/broiler due to size (8 oz). Head to Baltimore one day if you can. Nice to see how others make it. Your method is how I make salmon croquettes.

And BTW. Sauces just cover bad crab meat The key to a great crabcake is how the crabmeat is cooked while still in the crab. Must be male crabs, Must only be steamed Must have proper seasoning in the steamer that seasons the meat. All the other ingredients are just a waste of time without the fundamentals

Why don’t you just use an immersion blender for your hollandaise, in seconds you get the same result as you do with whisking.

This is bunk! I have never, ever had a real crabcake in a restaurant. Homemade from male crabs caught and cooked correctly (eastern shore of MD) by a local (or my wife ) are so much better than crab that has been washed and pasteurized, and is female crab meat doesn’t come close to the real deal. But then most people have no clue because they have never had one.