Recipes & Food

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500. It's still possible to make NY-style pizza at home, though my technique has changed of late. For reference, here's my first pizza video, from a year ago: https://youtu.be/lzAk5wAImFQ My video about how dough changes as it ages in the fridge: https://youtu.be/o4ABOKdHEUs My video about pizza stones vs. pizza steels: https://youtu.be/UWVEgoEGnkY ***RECIPE, MAKES FOUR PIZZAS*** (NOTE: Quantities here are slightly updated from those shown in the video) For the dough 2 1/4 cups (530 ml) warm water 1 tbsp sugar (12g) sugar 1 tbsp (9g) active dry yeast 2 tbsp (30 ml) olive oil 1 tbsp (18 g) kosher salt 5 cups (600g) bread flour, plus more for working the dough additional oil for greasing the dough cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting For the sauce 1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready') 2-4 tbsp (30-60 ml) olive oil 1 tsp (4g) sugar 2 tsp (a fraction of a gram, I don't know) dried oregano For the cheese 24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza) grated parmesan for dusting (maybe 10 g per pizza?) Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.) Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.) When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour. For the sauce, simply mix together the ingredients. Liberally dust a pizza peel with cornmeal (or something similar). Take the cold dough out of the fridge and dust it in flour. Stretch to the widest size and shape that will fit on your peel and stone/steel. Top with just enough sauce to lightly coat the surface. Dust the sauce layer with parmesan, then cover with the mozzarella. Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned a bit (but, ideally, has not started oozing out an orange grease layer), 6-7 minutes.

They say Rome wasn’t built in a day, well neither was this short rib. Get My Cookbook: http://bit.ly/JWCookbookAmazon Additional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbook FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Tik Tok: https://www.tiktok.com/@flakeysalt Twitter: https://twitter.com/therealweissman Facebook: https://www.facebook.com/thejoshuaweissman Subreddit: https://www.reddit.com/r/JoshuaWeissman/ Discord Server: https://discord.gg/joshuaweissman --------------------------------------------------------------- Sous Vide: https://amzn.to/3t5sTzm

Tender vegetables in a rich, creamy, spiced sauce.

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even carnivores love. Try them on the grill or in a skillet.

Click http://www.vessi.com/Brian and use my code BRIAN for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Very crispy potatoes are possible without a fryer. Today I'm showing you my favorite two ways plus two sauces you'll want to put on literally everything. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q HALF SHEET PAN + RACK: https://amzn.to/34v7CSC FOOD PROCESSOR: https://amzn.to/3jF5LT2 KUHN RIKON PEELER: https://amzn.to/2HTHeKq 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 LODGE CAST IRON SKILLET: https://amzn.to/3jw4oVf MICROPLANE: https://amzn.to/3niIhDK MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 ------RECIPE------ @J. Kenji López-Alt inspired KENJI STYLE POTATOES ▪4qt/4L water ▪20g or 3.5tsp salt ▪5g or 1tsp baking soda ▪4lbs/2kg Yukon gold potatoes ▪50-70g or 4-6Tbsp olive oil Preheat a sheet tray in a 450F/230C In a large pot, bring water, salt and baking soda to a boil. Peel potatoes and cut into large chunks and add to boiling salted/baking soda water. Boil for 8-10min. Outside of potatoes should be looking mushy looking at this point. Drain potatoes and add 4-6Tbsp olive oil. Give them several tosses in the bowl to spread oil and rough up the outsides of the potatoes. Spray or oil preheated sheet tray then spread potatoes out onto tray. Roast at 450F/230C for about 45min, flipping after about 20 minutes. --- CRUSHERTONS ▪3-4lbs/1-2kg of waxy fingerling potatoes ▪2 large pinches of salt ▪Sprig of rosemary ▪3-4 sprigs thyme ▪Head of garlic, cut in half ▪Neutral oil (light olive, avocado, etc..) Cover potatoes with water (i’m using 4qt for my 6.75qt dutch oven). Add salt, herbs, and garlic. Bring to a boil then reduce heat to medium low and cook for 30-35 minutes until just tender. Drain and allow to cool before moving on to the next step. You can refrigerate for 20 mins if you don’t have time to wait. Preheat large cast iron over high heat. Crush each potato until it’s about ½”/1.5cm thick Add enough oil to the preheated cast iron to almost completely cover the bottom. When hot, carefully lay in flattened potatoes into a single layer, making sure each has good contact with the hot skillet. Allow to sear for at least 5 minutes until side 1 is becoming deeply golden brown. Flip to side 2, again making sure to get good contact with the hot pan. Cook for another 3-5 minutes. Shake and flip then place in a 450F/230C oven to roast for 25-30 minutes, shaking and flipping the potatoes halfway through. Season with salt while hot. --- ROMESCO SAUCE 200g or 1.5c Roasted Red Bell Peppers 30g or 1/4c pepperoncinis 50g or 1/3c salted almonds 10g or 1Tbsp shallot or red onion 1 clove garlic 20g or 1.5Tbsp champagne vinegar (or white wine vin) 5g or 3/4tsp honey 75g or 1/4c olive oil 30g or 3-4 small slices fried and dried bread (shallow fry slices of bread in olive oil in a hot pan then dry in 450F/230C oven for 10-15min) Spin ingredients in food processor until broken down, but not too smooth. You still want some texture. Thin with a little olive oil or water before serving. --- SALSA VERDE ¼ red onion, small diced (or shallot) 115g or 1/2c red wine vinegar 15g or 3/4c basil 25g or 1 ¾ -2c parsley 25g or 1 ¾-2cilantro 20g or 2.5Tbsp capers 5g or large pinch coarse salt Zest of 1 lemon 115g or 1/2c extra virgin olive oil Add red wine vinegar to red onions. Stir and marinate for 15-20min. Chiffonade basil then turn 90 degrees and chop once again to avoid bruising. Chop parsley, cilantro, capers, and salt together. Add in basil then chop a couple more times to combine. Add herbs to a bowl, then combine with lemon zest, olive oil, and the drained onions from your onion/vinegar marinade, plus a little drizzle of the oniony vinegar. Stir to combine. 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 0:00 Intro 0:15 Kenji Style Potatoes 2:39 Romesco sauce 4:14 Checking back in on the kenj style 4:32 Vessi shoes plug (ad) 5:32 Finishing off the kenji style 6:28 Boiling the crushertons 7:14 Salsa verde 9:17 Crushing and finishing the crushertons 12:11 Let’s eat this thing #crispypotatoes #roastpotatoes #potatoes **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

TO GET FREE STEAKS FOR A YEAR, click this link https://bchrbox.co/BrianBlackFriday and sign up for ButcherBox. To me, Roman-style thin crust pizza is one of the most underrated pizzas out there. It’s somehow crispy and floppy at the same time. It’s kind of like a mix between Neapolitan and New York style pizzas, only a little less fussy. Let me know what you think of this one in the comments. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: OONI PRO PIZZA OVEN: http://shrsl.com/32y9q METAL PIZZA PEEL: http://shrsl.com/32y9y TURNING PEEL: https://amzn.to/30VaGJz IMMERSION BLENDER: https://amzn.to/3hSM623 PIZZA STEEL: https://amzn.to/3elVdF9 KITCHEN AID MIXER: https://amzn.to/33eQot4 GLASS BOWLS w/ LIDS: https://amzn.to/3CC1dnl HALF SHEET TRAY + RACK: https://amzn.to/34v7CSC BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 ------ RECIPE (makes 4 pizzas) ------ ▪295g water (86F/30C) ▪3g instant yeast ▪10g sugar ▪12g olive oil ▪475g AP flour (11.7% protein) ▪10g salt (for dough) ▪Fresh mozzarella ▪Pecorino Toscano (or cows milk fontina) ▪Parmigiano Reggiano ▪Squeeze/glug of nice olive oil ▪Pinch of flaky salt Measure water, yeast, sugar, olive oil, and flour into the bowl of a stand mixer with the dough hook attachment. Mix on medium for 30-45 seconds or until a dough forms. Allow dough to rest for 30 minutes in the mixing bowl. Add 10g salt to dough and mix on high for 3-3.5 more minutes to incorporate the salt. After 3min, be sure gluten is developed using the “tug test” (see video @1:18). Divide into four into 4 equal (approx 200g pieces), shape as shown @1:45, and place each into an oiled/sprayed container with lid (or onto an oiled sheet tray and covered with plastic wrap). Place covered in fridge to cold ferment for 24hrs-4 days. When you’re ready to make pizza, pull dough balls from the fridge and allow to come to room temp, covered, for 3-4 hours. Cut mozzarella into medium chunks (½” or 1.5cm) and cut pecorino into about ¼” or 1/2cm chunks. Preheat oven - 750F/400C if using pizza oven or if using your conventional oven, as high as it will go (550F/280C for me) with pizza steel/stone on the top rack closest to broiler. To shape dough into pizza, see video @5:32 into a 12”/30cm round. Place onto your semolina dusted loading peel and add about 3 large spoonfuls of sauce (recipe below), spread edge to edge, followed by about 40pc of mozzarella and about 20pc of toscano followed by a generous amount of grated parm. Finish with a squeeze of olive oil and pinch of flaky salt. Add and load into your oven of choice. Cook for 120-140 seconds if using pizza oven, rotating 30 degrees every 10-15 seconds + checking the bottom to be sure it’s not burning. Rest on wire rack. If using home/conventional oven, load onto pizza steel/stone then switch oven to broil setting on high. Rotate 180 degrees after about 2 minutes and cook for another 60-90 seconds or until done. Rest on wire rack. ------ SAUCE: ▪1 28oz/795g can nice crushed tomatoes ▪7g salt (for sauce) Add salt to can of tomatoes and blend for a few seconds. #romanpizza #romanstylepizza #pizza #butcherbox || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Welcome to Episode 2 of Recipes Remastered (thanks for the name @SuperCookieGaming), where I review popular recipes and try to improve them based on taste, texture, cost, or speed by using food science then do a side by side taste test at the end. Today, we take a look at Adam Raguesea's Crispy Oven Fries. Links & Stuff ► Support on Patreon: https://www.patreon.com/EthanC ► My Crispy Oven Fries Recipe: https://www.ethanchlebowski.com/cooking-techniques-recipes/crispy-oven-fries ► Adam's Video: https://youtu.be/m6kcANnAJSo ► SOURCES - The Food Lab by Kenji Lopez: https://amzn.to/2COYNc2 - Salt, Fat, Acid, Heat by Samin Nosrat: https://amzn.to/3eI8IOu ------------------------------------------------------------------------------------------ ► Connect with me on social: - Instagram: https://www.instagram.com/echleb/ - TikTok: https://www.tiktok.com/@cookwithe - Twitter: https://twitter.com/EthanChleb ------------------------------------------------------------------------------------------- ► Useful Kitchen Gear - Thermometer: http://www.thermoworks.com/Thermapen-Mk4?tw=EthanC - Budget Whetstone for sharpening: https://amzn.to/31MlFDf - Salt Pig: https://amzn.to/37Xi5XZ - Scale: https://amzn.to/2Cu5HmP - 8-inch Chef's knife: https://amzn.to/2QLYvWr - Nicer 8-inch Chef Knife: https://amzn.to/2W06SR1 - Magnetic Knife Rack: https://amzn.to/2YYs5ML - Cast iron: https://amzn.to/2tu4Bmo - Baking Sheet: https://amzn.to/3aE9dq3 - Wire Rack: https://amzn.to/2YeC9lM - Saucepan: https://amzn.to/2SbVU9X - Wood cutting board: https://amzn.to/2Qkw1UQ - (NOT cheap) Amazing Pan: https://amzn.to/2rW8wYY ------------------------------------------------------------------------------------------- MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 Voice recorded on Zoom H4n with Behringer Mic Edited in: Premiere Pro #OvenFries Affiliate Disclosure: Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Episode Premise: (0:00) Adam's Recipe Breakdown: (1:05) How can the fries be cooked faster?: (1:47) How can the fries have better structure?: (2:47) Why the fries should be internally seasoned: (3:31) Step by step recipe: (4:20) Taste Test: (7:03) Difference between deep-fried and oven fries: (10:20)

There's more than meats the eye between these diminutive buns: Check out the science here....

Invented in Wichita, Kansas in 1916 by Walter Anderson (founder of White Castle), sliders were at one time the predominant form of burger on the planet. Weighing in at under two ounces, the diminutive sandwiches are made by slowly steam-griddling thin, all-beef patties on a bed of onions,. This basic methodology leaves plenty of room for interpretation: Should the onions be sliced or diced? How cooked should they be? What order should the burger be stacked in? How does the meat get cooked? I found the answer to these questions and more while developing the ultimate slider recipe for this week's Burger Lab.

Thanks to Fetch Rewards for sponsoring today's video! Download the Fetch Rewards app now: https://fetch.thld.co/ragusea_0422 and use code RAGUSEA to get 3,000 points on your first receipt! ***RECIPE, SERVES TWO*** 10 oz (283g) fresh grape or cherry tomatoes 1/2 lb (227g) dry spaghetti (ideally NOT bronze-cut) 2 jalapeños (or other large, mild chili) 5-6 cloves of garlic white wine (optional) tomato paste olive oil fresh basil for garnish salt For the optional pickled chili garnish A couple serrano chilies (or any small, mild chili) sugar salt vinegar If you're making the pickled chilies, put a big pinch of sugar and a little pinch of salt into a small bowl and dissolve it in enough vinegar to cover the chilies. Hold the chilies with heat-safe tongs and blister them in fire until almost blackened then put them immediately into the vinegar. Let sit while you cook everything else, or put them in the fridge where they'll last at least a week. For the pasta, slice the jalapeños into thick rounds. If you want to lessen the heat, pop the white pith and seeds out of some or all of the rounds and discard. Peel and roughly chop the garlic. Purée the tomatoes and dilute with a roughly equal quantity of water. Season with a big pinch of salt — it should taste as salty as soup. Heat a thick film of olive oil in a nonstick or well-seasoned cast iron pan (I think the teflon pan gives much better results), put in the peppers and garlic and cook for a minute. Stir in a big squeeze of tomato paste. Pour in about 1/4 of the tomato broth. (It might spit on you if the oil is really hot, so be careful.) Lay in the dry spaghetti (break it in half if necessary to fit it in the bottom of the pan). Nudge the strands a little so the nestle down in the liquid. Cook until most of the water evaporates or absorbs and the bottom layer of pasta fries and browns. Stir in another 1/4 of the tomato broth and the repeat the whole evaporation/browning process until you've put in all the tomato broth and/or the pasta is al dente. If you run out of broth, just finish it with water, or a splash of white wine. You also might want to taste the pasta for seasoning toward the end of the process and maybe add some salt. Stir in some basil leaves right before plating. Garnish with the pickled chilies, if you're into that. I just realized this recipe is incidentally vegan. I probably should have pointed that out in the video. I suppose the vegans will notice anyway.

Head to https://thld.co/geologie_strom50_0522 and take their free skincare quiz to save up to 50% off on your 30 day trial. Join the new Geologie Galaxie community for more daily tips, giveaways and more at https://discord.gg/geologie. Thanks to Geologie for sponsoring this video. The Oklahoma onion burger is almost too simple, but let me tell you Oklahoma has it FIGURED OUT. This cheesy smashburger with fried onions is one of the best things you can put in your mouth. I'll show you how to make it at home. ☕Enjoy this content and want to show support? Buy me a "coffee": https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: 14" NONSTICK SAUTE PAN: https://amzn.to/3mWF5h3 (available for cheaper at online resto supply stores) FOOD PROCESSOR: https://amzn.to/3jF5LT2 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 --- RECIPE --- ▪2lbs/1kg boneless beef short ribs ▪4 small white onions, shaved ▪Salt ▪Ground black pepper ▪Brioche buns, toasted ▪American cheese (I use kraft singles bc you can’t match the melty sauciness. If you can’t find it, any mild and very melty cheese will work) Cut short ribs into chunks (about 1.5”/4cm). Place on plate or tray and freeze for 15min. Put chunks into a food processor or meat grinder. If using a food processor, in at least 2 batches, pulse meat until it has a loose ground beef texture. Measure patties into 2.5oz/70g pieces. Roll into a ball and work slightly until beef sticks together. Place between pieces of parchment then flatten into 5-6”/12-15cm in diameter, making sure to flatten patty so that it’s even thinner around the edges. When finished, refrigerate patties until you’re ready to cook them. Peel and cut poles off onions then slice into the thinnest rings possible. I like to use a mandolin. Preheat the largest nonstick pan or cast iron that you have over med-high. I use a 14” pan which can cook 4 patties at once. A griddle will work well if you have one. Place patties in the pan and hit them with a pinch salt and pepper, then about 1/2c of shaved onions onto each patty. Press each patty down for at least 10 seconds. When bottom side of patties has gotten brown and caramelized, flip to side 2, onion side down. Cook for about another 20 seconds before adding a slide of cheese. On half of the patties, place the bottom (pre-toasted) burger bun and the top burger bun directly on top of the bottom bun to steam and warm while patties finish cooking. Total cook time on the burgers should only be about 2-2.5 mins. To assemble, remove top buns. Flip patties with bottom buns over, bun side down. Onions will be facing up. Stack one of the patties without the bun on top of the onions (onions down, cheese up). Top with top bun. 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 Chapters: 0:00 Intro 0:25 The beef 3:15 The onions 4:00 Geologie skincare (Ad) 5:07 Cooking the burgers + ingredients 8:10 Putting it all together 8:55 Let's eat this thing #onionburger #oklahomaonionburger #burger **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

I recently tested a whole slew of skewers to find the best ones for grilling, and since then, this has been the summer of grilled-things-on-a-stick. And I'm not through poking-and-grilling yet. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. It's a staple dish of Thai restaurants in the US, but so, so much better if you make your own.

Get the best deals while shopping online ▸ http://joinhoney.com/ragusea Honey is FREE and finds coupons with the click of a button. Thanks Honey for sponsoring! ***RECIPE, SERVES 1 AS MAIN DISH, 2-4 AS SIDE DISH*** 1/4 lb (113 g) dried elbow pasta 1/3-1/2 cup (80-120 ml) milk 1-2 (15-30 g) tablespoons butter (depending on how rich you want it) 1 cup (100 g) any semi firm cheese(s), grated and packed 1 teaspoon (4 g) sodium citrate *OR* 1/2 cup (3 slices, 50 g) processed cheese (American cheese, "cheese slice," etc) torn and packed INSTEAD of sodium citrate 1/2 cup (50 g) any semi firm cheese(s), grated and packed For the breadcrumb topping 1/2 tablespoon (7 g) butter 1/8 cup (11 g) breadcrumbs (I like panko) 1/8 teaspoon herbs and/or spices (I like Herbs de Provence) Grate your cheese — my favorite combination is smoked gouda and sharp cheddar. Get a pot of salted water coming to a boil for the noodles. Make the breadcrumb topping by melting the butter in a small pan on medium-high heat and mixing in the breadcrumbs, stirring constantly. When they're almost brown to your liking, mix in your herbs/spices and cook for another minute before dumping everything out on a paper towel to drain a cool. Get your noodles cooking. In a cold pot, combine the milk (start with a smaller amount because you can add more later), cheese, sodium citrate (if using), and butter. Start melting on medium-high heat, stirring constantly. Once it is totally melted and simmering, consider adding more milk if the sauce looks too thick — remember it will thicken as it cools to eating temperature. Drain the noodles and stir them into the sauce. Add in any additional seasonings to taste — I like a little garlic and mustard powder. Transfer to a plate and top with the breadcrumbs.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES ONE 10-INCH PIZZA*** For the dough 1 cup (120g) bread flour + more for kneading (all-purpose is fine instead) 1/2 teaspoon (3g) salt 1/2 teaspoon (2-3g) sugar 1/2 teaspoon (1-2g) dried yeast 1/4 teaspoon (1g) garlic powder (very optional) 2 teaspoons (10mL) olive oil 1/2 cup (120mL) milk (water is fine instead) For the sauce 1/3 cup (80mL) canned crushed tomatoes (I like Pastene "Kitchen Ready") 1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes) a small pinch of sugar a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc) For the rest 5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated) grated parmesan additional olive oil and pizza herbs Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.) Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min. Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill). When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes. When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want. Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe. Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling. Slice and eat (duh).

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. My previous recipe for thicc burgers: https://youtu.be/PXjhzjs2MKE ***RECIPE*** ground beef that's at least 20% fat (1/4 lb, 113g per patty, I do two patties per person) cheese slices (American cheese is probably best for thin burgers) salt pepper garlic powder clarified butter buns toppings (I do lettuce, raw sweet onions, pickles, ketchup, mustard) If you don't have clarified butter, you can make it by boiling butter over low heat until it's boiled out most of its water and the milk solids are just starting to turn golden, 10-15 minutes. Strain through a paper towel. If you're using freshly ground beef that has a loose internal texture (kinda like worms), it helps to knead the meat for a few minutes until it develops a tighter, pasty texture. This will help a very thin burger hold together as you cook it. I like to cut a parchment paper square for every thin burger I'm going to cook. I divide the meat into individual balls, dip them in clarified butter, then press them into the paper, making them a little thicker along the rim than they are at the center, and making them considerably wider than I want them in the end. I like to season the tops with pepper and garlic powder, but no salt yet. With the paper, you can stack them up and put them in the refrigerator until you're ready to cook — they'll be easier to handle cold. If you're cooking these outside, a charcoal grill is usually the best way to get the extremely high heat necessary for thin burgers. Make your fire about as hot as you can. If you're doing these inside, a wide cast iron pan over high heat is a good option, but be aware this is going to make a lot of smoke. When your cooking surface is extremely hot, peel the burger halfway off the paper before carefully plopping it onto the heat. When the burgers are on, that's a convenient time to sprinkle on some salt — with a thin burger, I don't think it really matters if you season both sides lightly or season one side heavily. When juice is starting to pool on top of the burgers, they're probably ready to flip. Scrape the burger from the bottom before flipping. If you want cheese, put it on immediately after flipping — American cheese is more likely to actually melt in time. When the bottom is brown, a very thin burger is almost certainly done on the inside, or will be done after it rests for a few minutes. Toast the cut sides of the bun in the heat, but keep in mind they'll probably only need 10-15 seconds at these temperatures. Assemble and top your burgers as you desire.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVE 3-4*** 6 eggs 1 28 oz (800g) can whole tomatoes 1 14 oz (400g) can chickpeas 1 bunch green onions (any onion is fine) 1 poblano pepper (any pepper is fine) 3-4 cloves garlic a squeeze of tomato paste cheese for garnish (feta is traditional, I used gorgonzola) fresh herb for garnish (I used mint) spices (I used whole cumin and fennel seeds, smoked paprika and black pepper) salt olive oil Peel and chop the garlic. Slice the onions and pepper. Pour a film of olive oil in a wide pan over medium heat. Put in the pepper slices and most of the onion slices, reserving the onion greens for garnish. Don't put in the garlic yet. Stir the vegetables for a couple minutes. If you're using whole cumin and fennels seeds like I did, stir them in and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes. With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. This is when I stir in the paprika and pepper (since both tend to burn if toasted in hot oil) and a pinch of salt. Boil the sauce, stirring near-constantly to keep it from sticking and burning. When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it. If you're going to finish this under the broiler (grill) like I did, now is a good time to get it heating to max. Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you're using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they're done to your liking. Or you could do what I did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are. Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://bit.ly/3M4ol3u and use promo code adamragusea to get 20% off your first order. ***RECIPE*** eggs (one per person, I do 2-3 in a 10 in / 25 cm pan) milk (1/3 cup, 80mL per egg) flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch) salt (a pinch per egg) sugar (1 teaspoon per egg, sweet or savory) vanilla (only for sweet) spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much) butter toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory) If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking. Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes). If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it. Transfer to a cooling rack and let it steam out before you eat.

These Extra-crispy Korean fried chicken wings were absolutely legendary. The Asian test kitchen blog-http://theasiantestkitchen.com/crispiest-hot-honey-butter-wings-viral/ Subscribe to the Asian test kitchens channel-https://www.youtube.com/c/AsianTestKitchen BUSINESS INQUIRY: CookingwithChefSonny@gmail.com Full Recipe and Ingredients: 2 pounds wings (I had 11 pieces with tips) frying oil (Avocado, grape seed, safflower, peanut) Marinade 1 teaspoon Lawry’s garlic salt 1/2 teaspoon cayenne pepper (add more if you want it really spicy) 1/8 teaspoon black pepper Batter 1/4 cup rice flour 1/4 cup corn starch 1/4 cup + 2 teaspoons water Sauce 1/4 cup unsalted butter 5 garlic cloves, minced 3 tablespoon white or brown sugar 2 teaspoon fish sauce (sub soy sauce) 2 teaspoon honey 1 tablespoon Sriracha 1-2 tablespoon water (if sauce gets too thick) 1/2 teaspoon dark soy sauce (optional for color) 1 teaspoon red pepper flakes (adjust to your spice level)

I personally love a good deviled egg but the main problem I have with them is the lack of texture, it's just mushy on top of mushy. These eggs really fix that problem with flying colors. Deviled Eggs Full Recipe: 12 eggs (save 2 for breading) 1/4 cup + 1 tbsp mayo 1/4 cup + 2 tbsp sour cream 2 1/2 tbsp mustard of choice (I used Savorra) 1 tsp Maldon salt 1/2 tsp black pepper 3 oz prosciutto deep fried 1/2 bunch chives finely sliced 1 dill pickle cut into little cubes few sprigs of fresh dill 1/4 cup all-purpose flour 2 reserved eggs beaten 1 1/2 cups panko bread crumbs 10 sprigs of fresh thyme picked 3 sprigs of fresh or dried oregano Business Inquiry-cookingwithchefsonny@gmail.com

Thank you to Future for sponsoring this video! Work with a fitness coach who will keep you accountable. Try your first month for $19: https://tryfuture.co/Adam "Emulsification properties of garlic aqueous extract," 2019: https://www.sciencedirect.com/science/article/abs/pii/S0268005X18323476

Chef John's version of a pan-fried Mississippi Slugburger includes fresh bread crumbs, simple seasonings, and the classic mustard and pickle garnish.

Thanks to HelloFresh for sponsoring this video! Use code 80ADAMRAGUSEA to get $80 off across five HelloFresh boxes, including free shipping on your first box: https://bit.ly/39gmm9B Yeast + chemical leaveners: https://www.pizzamaking.com/forum/index.php?topic=45359.0 ***NO-YEAST RECIPE, MAKES 4 NAAN*** Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1/4 cup (60g) yogurt (ideally with live cultures) Toppings: grated garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures.) Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water. Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy. (If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.) Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf. ***YES-YEAST RECIPE, MAKES 4 NAAN*** Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon dry yeast 1/2 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1 tablespoon yogurt (ideally with live cultures) Toppings: grated garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour. Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water. Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy. (If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.) Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***PHILADELPHIA-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER*** 1 pint (2 cups, 475 ml) cream 1 cup (235 ml) milk (I prefer evaporated milk) 3/4 cup (150 g) sugar 1 tablespoon vanilla extract pinch of salt Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and your cream and milk in the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice. Put all the ingredients into the smaller bowl and beat them with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating. Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.) Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours. ***FRENCH-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER*** 6 egg yolks 1 pint (2 cups, 475 ml) cream 1 cup (235 ml) milk 3/4 cup (150 g) sugar, divided 1 tablespoon vanilla extract pinch of salt Beat half the sugar into the egg yolks. Combine the remaining sugar and cream in a small pot and bring it to a simmer. Drizzle the hot cream into the eggs, whisking constantly. Return the mixture to the pot and simmer a few minutes until it visibly thickens. Take the pot off the heat and mix in the cup of cold milk, vanilla and pinch of salt. Transfer to a bowl and cool it all the way down before churning — at least four hours in the refrigerator, probably. Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and the bowl full of cool custard into the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice. Put all the custard in the smaller bowl and it with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating. Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.) Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours.

#scrambledeggs #eggs #michelinstar Click https://www.vessi.com/senpai and use my CODE "SENPAI" to get $25 off of your Vessi shoes if you miss the sale! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP MY BAD EVERYONE This is Heston Blumenthal's recipe! https://youtu.be/tEBlbUECI3A ------------------------------------ OFFICIAL MERCH: https://senpaikai.com/ ------------------------------------ I buy all my Wagyu/Steaks/Fish from CrowdCow $25 off coupon on your FIRST order (: https://www.crowdcow.com/l/uywukadcief My Music Source (30 day FREE trial - Epidemic Sounds): https://www.epidemicsound.com/referral/zsysjw/ ------------------------------------ Business inquiries: stowellkaito1@gmail.com ------------------------------------ TikTok: http://tiktok.com/@chino_frappuccino Instagram: https://www.instagram.com/chino_cappucino/ ------------------------------------ USEFUL KITCHEN GEAR 🧷 Chef Tweezers: https://amzn.to/33389KU 🌡Thermapen Thermometer: https://amzn.to/3aNrZ1i 🥌 Beginner Whetstone for Sharpening: https://amzn.to/3e2LLrj ⚖ Scale: https://amzn.to/3e4aDPB 🍴 Beginners Chef's knife: https://amzn.to/3e2qa2k 🔪 Nicer Chef's Knife: https://amzn.to/3gOkdrw 🥘 Cast iron pan: https://amzn.to/3t7dZpj 🍳 Saucepan: https://amzn.to/3gBjmY3​ 🪓 Wooden Cutting Board: https://amzn.to/3eLgB7d

Hello There Friends, Today I'm going to show you how to make the perfect scrambled eggs! There are a few cool tricks that I will show you that will elevate how you make your scrambled eggs. Getting that perfect consistency and the perfects curds. Come and check out my video and let me know in the comments section what you think! RECIPE LINK: https://chefjeanpierre.com/recipes/scrambled-eggs/ ------------------------------------------------ PRODUCTS USED BY CHEF: Woll Non-Stick Fry Pan: https://chefjp-com.3dcartstores.com/Diamond-Lite--Fry-Pan_p_53.html Laser Thermometer:   https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html White Truffle Oil: https://chefjp-com.3dcartstores.com/White-Truffle-Olive-Oil_p_459.html Kitchen Scraper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html A Signed Copy of Chef Jean-Pierre's Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html ------------------------------------------------ CHECK OUT OUR AMAZON STORE: https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln ------------------------------------------------ OUR CHANNEL: https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA ------------------------------------------------ CHEF'S WEBSITE: https://www.chefjeanpierre.com/ ------------------------------------------------ CHEF'S ONLINE STORE: https://chefjp-com.3dcartstores.com/

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES TWO BURGERS*** 12-16 oz (340-450g) loosely packed, freshly ground chuck (or other ground beef at least 20% fat) 2-4 slices of cheese (American cheese melts great, but I like smoked gouda on indoor burgers) 2 buns (I look for particularly soft buns — they toast up better) toppings (I like lettuce, sweet onions, dill pickle chips, mustard and ketchup) oil (I only use this for the pan, not the grill) salt pepper garlic powder Get your grill or pan heating to moderate heat. Divide the beef in two and form each half into a patty that's a little wider than you want it in the end. Be very careful to not overwork the beef — try to keep the internal structure of the patty as loose as possible. Press a valley into the center of the patty so that the outer rim is thicker — I think of it as an inverted lens shape. If you're cook these in a pan, lightly coat them in oil. If you're cooking them on the grill, I'd skip the oil. Season the outsides heavily with salt, pepper and garlic powder right before you cook. Gently lay the patties on the grill or in the pan, and don't move them until the bottom has browned thoroughly — 5-7 minutes. Use a metal spatula to scrape the burger from the surface and flip it. If you want a pink burger, wait until you see just a little juice pushing up from the surface. If you want your burger cook through, wait until a lot of juice starts to cover the surface. Put down your cheese, cover the burgers with a lid or foil or some such and cook until the cheese is melted. Remove the burgers to a plate and let rest a couple minutes while you toast the cut sides of the buns on the grill or fry them in the pan until lightly golden. I like to put once big slice of lettuce on the bottom bun to serve as a moisture barrier, then some slices of sweet onion, pickles, ketchup and mustard. If you put the toppings under the patty, they hit your tongue before the meat does, which I like.

Go to http://thrivemarket.com/prohomecooks to get 40% off your first order and a FREE gift when you join Thrive Market today! 00:00 - Intro 00:55 - Homemade "Cheese-Its" 05:12 - Banana Chip Ice Cream 08:45 - Dragon Fruit Roll Ups 12:00 - "Energy" Balls 14:25 - "Cheezy" Popcorn The complete breakdown and recipes for this video https://prohomecooks.com/?post_type=recipes&p=5109&preview=true More 15 Minute Meals - https://youtu.be/UIOW18kRDEA Follow me on instagram @lifebymikeg for behind the scenes action All music provided royalty free by Epidemic Music -Video Credits- Creator and Host - Mike G Co-Editor and Producer - Hayden H @haydenhoyl Blog Writer - Alex C @threhungrybellies

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA10 to get 10 free meals including shipping with HelloFresh: https://bit.ly/308weOh Purchase required. Dr. Jonathan Campbell at Penn State: https://animalscience.psu.edu/directory/jac69 Splendid Table interview with "Doc" Willoughby: https://www.splendidtable.org/story/food-myths-busted-by-americas-test-kitchen-marinating-basting-and-boiling The Spruce Eats article about marinating chicken: https://www.thespruceeats.com/tips-for-marinating-chicken-482394 LA Times article claiming marination doesn't do anything: https://www.latimes.com/food/dailydish/la-dd-marinade-20150810-story.html Article on the evolving science about salt and heart disease: https://academic.oup.com/eurheartj/article/34/14/1034/471289

Marinate chicken in buttermilk before dredging and frying until shatteringly crispy, then finish by brushing liberally with a tingly, rich chili paste.

Chef Eric Huang demonstrates how to make his extremely popular and delicious Chinese Hot Chicken. Born from pandemic necessity, this spicy fried chicken took New York City by storm with it’s simple but effective spicy crispy breading and juicy chicken inside. Recipe is here: https://www.vice.com/en/article/v7dzja/pecking-house-chili-fried-chicken-recipe Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Hungry? Sign up here for the MUNCHIES Recipes newsletter. https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchies Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideo