Recipes & Food

Roman gnocchi is a fluffy, cheesy, semolina gnocchi that's a perfect, comforting compliment to fresh summer tomatoes. Go to https://buyraycon.com/lagerstrom to get 15% off your Raycon purchase. ☕Like 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" CHEFS KNIFE: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 KITCHEN AID MIXER: https://amzn.to/33eQot4 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 RING MOLDS: https://amzn.to/3JJGZgY --RECIPE-- ROMAN GNOCCHI ▪1200g/mL whole milk ▪115g/1 stick butter ▪12g or 2tsp salt ▪275g or 1 2/3c semolina flour ▪125g or 1 1/2c parmesan, grated ▪5 egg yolks ▪1/4tsp (less than 1g) nutmeg Combine milk, butter, and salt in a large heavy-bottomed pot and bring to simmer over low heat. While whisking, add semolina flour. When semolina is thick and has absorbed all of the liquid, continue cooking for another 15 minutes over low heat, stirring every 5 minutes. Off heat, stir in parm, egg yolks, and nutmeg. Spread doughy mixture evenly onto an oiled half sheet tray. Use a second sheet tray (oiled on bottom) to press down on the mixture to flatten and even it out. Refrigerate for 30 min. Cut chilled gnocchi into squares or use a large ring mold to cut out circles. Heat a nonstick saute pan over medium-high. Add squeeze of olive oil followed by gnocchi squares or rounds. Fry on each side for about 2 minutes or until golden and crisp. -- FRESH TOMATO SAUCE ▪3lbs/5-8 med-lrg in-season tomatoes, cored and skin removed ▪75g or 1/2c olive oil ▪150g or 1 medium onion, small diced ▪25g or about 5 cloves sliced garlic ▪25g or 2.5Tbsp calabrian chilis, chopped ▪Salt ▪20g or 1.5Tbsp tomato paste Dice tomatoes.Strain off tomato water and reserve for later. Preheat large heavy bottom pot over medium. Add olive oil, onions, garlic, chilis, and a large pinch of salt. Stir to combine. Reduce heat to low and gently fry for 15min. Add in tomatoes. If mixture is too dry, add a splash of the tomato water. Stir and bring to a simmer over medium and cook for 15 minutes until thickened. Add tomato paste, stir in and cook for another 5 minutes. Taste for seasoning and adjust with additional salt if needed. #romangnocchi #gnocchi #gnocchiallaromana 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS 0:00 Intro 0:27 Mixing and setting the gnocchi dough 3:12 Fresh tomato sauce 6:42 Raycon everyday earbuds (ad) 7:49 Finishing the soffrito tomato sauce 8:44 Finishing the dish 10:49 Let’s eat this thing **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!

The real key to a good corn soup lies in extracting as much flavor as possible out of those cobs, and a pressure cooker is the key to maximizing extraction. Use it to make the corniest corn soup you've ever tasted in under half an hour.

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

We presume you're a practiced hand at the basics—your PB&J, your club, your unadorned grilled cheese—but perhaps you've got a special occasion, or special hunger, that requires a really outstanding sandwich. Here are 25 so beautiful, you'll just have to stop and admire them for a moment before devouring them—grilled cheese with kimchi or Buffalo chicken, a party-sized chicken parm, and more.

These are the kitchen staples we love best—the secret weapons we keep on our shelves no matter what.

Just like a dry sponge absorbs water, meat will (to an extent) absorb liquid as it cools. So, instead of flavoring your steak before you cook it (or in the pan while it cooks), you can simply flavor the cutting board with seasoning, citrus, herbs, butter — anything you'd like. Rest the steak on the board, then slice it thin and toss it in its own juices and your flavorings. The meat will suck everything up and deliver the goodness TO YOUR BELLY. Here's the classic J. Kenji López-Alt article I mentioned in the video about why you should season your steak at least 40 minutes in advance, IF you're going to season in advance: https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Because sometimes (most times) when you want pizza you want it NOW, I bring you 1 Hour Pizza. This recipe uses a few tricks to produce delicious yeasty dough in 1 hour start to finish without all of the constraints of adulthood like knowing what you're going to be doing two days from now. Perfect for weeknights, lazy weekends, or mixing up your usual pizza routine. ☕ 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 1/8 SHEET TRAY: https://amzn.to/3vAECUK PIZZA STEEL: https://amzn.to/3412d5J FOOD PROCESSOR: https://amzn.to/2XDe5Yp FRENCH ROLLING PIN: https://amzn.to/2FLOveF APRON: https://amzn.to/37rXqgC CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 STAINLESS BOWL: https://amzn.to/36j8SL6 PIZZA PEEL: https://shareasale.com/r.cfm?b=1763436&u=2682428&m=82053&urllink=&afftrack= RECIPE: DOUGH (Makes 2 pizzas) 210g or just under 1c beer 350g or 2 3/4c AP flour (11.7% protein) 5g or 1tsp salt 8g or 1 3/4tsp sugar 7g or 2 1/4tsp instant yeast 15g or 1 1/2Tbsp olive oil Heat beer over low for 20-30 sec or until temp reaches about 98F/36C. Into the bowl of a food processor measure flour, salt, sugar, yeast, olive oil. Spin on high for 20-30 sec until just combined. Stream in warmed beer and continue to spin until dough forms into a shaggy ball. Flip dough onto a floured surface and knead for about a minute. Divide dough into 2 equal sized pieces (about 300g each). Form into round balls, cover with damp towel and allow to rest at room temp for 15min. Place each ball onto an oiled piece of parchment and top with another piece of oiled parchment. Flatten dough slightly with your hands then proceed to roll dough out into a 12-14" round. Once rolled out, allow dough rounds to rise at room temp for 30 to 40 minutes while you prepare the sauce and toppings and your oven preheats (Preheat oven and pizza stone or steel to 550F/287C). SAUCE (makes enough for 4+ pizzas - I usually freeze half) 28oz can crushed tomatoes 100g 6Tbsp tomato paste 12g or 2 tsp salt 20g or 1 2/3Tbsp sugar 2g or 2 3/4tsp dried basil 2g or 2tsp dried oregano 1g or 1/2tsp chili flake 2g or 3/4tsp garlic powder 2g or 3/4 tsp onion powder Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture. TOPPINGS: Full fat aged mozzarella, shredded Fresh whole milk mozzarella, cubed or torn into 1/2" pieces Pepperonis, peperoncini, etc To build pizzas, spoon about 3-4tbsp of sauce across dough, evenly spread shredded mozz, followed by fresh mozz. Add additional toppings of choice (pepperoni, pepperoncini, and parm is a fav combo of mine). Bake for 6-7min. #1hourpizza #weeknightpizza #quickpizza || 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!

Sugared bananas in crispy golden spring rolls, striped with a crackly caramel crust.

Looking to create better tasting, traditional Mexican food? Here are the most frequently used Mexican spices, herbs and chiles to take your meal to the next level.

Visit the Mexican meat market! Check out this guide with all the vocabulary you need in order to have a successful visit at the Spanish butcher shop.

Beef Cuts in Mexico

Thanks to HelloFresh for sponsoring this video! For 16 free meals with HelloFresh across 7 boxes AND 3 free gifts, use code ADAMRAGUSEA16: https://bit.ly/3H8Rbgh My old video about anthocyanins (which make onions pink): https://youtu.be/p4_PSyhtHh0 My two favorite methods for pink pickled onions, based on the experiments in this video: FAST: Slice a red onion into thin wedges from tip to root. Dump them in boiling water for 10 seconds, drain the hot water, then cover them all the way up with room temperature vinegar plus a little lime juice (and maybe some water if you like them less tart), a pinch of salt, a handful of sugar, and maybe a few spices. Let cool and then keep in the fridge for a week or two. They're pickles as soon as they cool down. SLOW: Slice a red onion into thin wedges from tip to root. Cover them about 2/3rds of the way up with room temperature vinegar plus a little lime juice (and maybe some water if you like them less tart), a pinch of salt, a handful of sugar, and maybe a few spices. Throw them in the fridge and stir once or twice over the next few hours. They'll be pickles in about a day. Keep in the fridge for a week or two.

For the best French melting potatoes, cook them like meat.

Twice-cooked potatoes are the key to this crispy Swiss-German potato cake.

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE CRISPY FRIED OYSTER MUSHROOMS THAT TASTE LIKE VEGAN FRIED CHICKEN(ISH) LAY HO MA (how's it going in Cantonese)! This recipe is so incredibly crispy and delicious, you'll fry out of this world ;) Join me in this episode and learn how to make an addictive crispy fried oyster mushroom recipe that looks and tastes like fried chicken (sort of). Let's begin Ingredients: 150g oyster mushrooms 1 1/2 cup flour 3/4 cups almond milk (https://youtu.be/hqd5AlsG4mo) 1/2 tbsp apple cider vinegar 2 tsp salt pepper to taste 1/2 tsp oregano 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp cumin 1/4 tsp cinnamon 1/4 cup chickpea mayo (https://youtu.be/C-5g4qfKSoY) 1-2 tbsp sriracha 2 cups avocado oil few sprigs parsley lemon wedges to serve Directions: 1. Set up your work station with 2 plates and add 1 cup of flour onto one of the plates. Stir the apple cider vinegar into the almond milk and let it sit for a couple of minutes 2. Add 1/2 cup flour to another plate, season with salt, and pour in the almond milk. Whisk to dissolve the flour. Then, add a generous pinch of salt to the other plate followed by some pepper, oregano, onion powder, garlic powder, smoked paprika, cumin, and cinnamon. Mix to combine 3. Coat the oyster mushrooms in the dry mix, then in the wet mix, and again in the dry mix (replenish the flour or almond milk as needed). Repeat until all of the oyster mushrooms are coated 4. Make the dipping sauce by mixing together the chickpea mayo and sriracha 5. Pour the avocado oil into a frying pan and heat up on medium heat for 2-3min. Stick a bamboo chopstick into the oil, if there are a lot of fast moving bubbles, it's ready 6. Carefully place in the oyster mushrooms. Fry in small batches to prevent overcrowding the pan. Cook for 3-4min. Flip the mushrooms over and cook for another couple of minutes 7. Carefully transfer the fried mushrooms onto a cooling rack and let them rest for a minute or so before serving 8. Serve with a sprinkle of salt, chopped parsley, and some lemon wedges *When you're sure the oil is cool, you can strain it out and reuse If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography DARR6WDCRUKW3P6X VAX3GV6A0QYMCBDR A33QHW6J59BES86M You are watching: https://youtu.be/jCjc1n4f2a4

Layers of meat, fried vegetables, and spiced rice flipped over to reveal a complete and festive meal.

Subscribe To Our Facebook Page: https://www.facebook.com/WebspoonWorld/ Please check our NEW channel: https://www.youtube.com/channel/UCPa_L-gTskotsbO0IE84sWg 🔔 Make sure that you have the bell turned on, so you will definitely not miss any of our videos! Video content 0:00 – Start 0:08 – Oven Baked Cloud Eggs Recipe 1:31 – Cottage Cheese Souffles Recipe 2:50 – Baked Ham and Cheese Omelet Recipe 4:04 – Easy Poached Egg in Bowl Recipe ✅ Oven Baked Cloud Eggs Recipe ● egg - 4 pcs. ● salt - 1 pinch ● cheese - 50 g ● dried tomatoes ● ground black pepper ✅ Cottage Cheese Souffles Recipe ● creamed cottage cheese - 400 g ● rice flour - 2 tbsp. ● sugar - 2 tbsp. ● egg - 2 pcs. ● butter ✅ Baked Ham and Cheese Omelet Recipe ● ham - 100 g ● cheese - 60 g ● garlic - 1 clove ● salt ● ground black pepper ● egg - 4 pcs. ● dried dill ✅ Easy Poached Egg in Bowl Recipe ● butter ● egg - 3 pcs. ● salt ● ground black pepper ● dried dill ● water #recipes #tasty #breakfast #eggs #omelets #breakfastrecipe #eggrecipe #omeletrecipe #egghacks #recipe #delicious #cookingshow #quickrecipes #easyrecipes #webspoonWorld

Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.

Unitaskers (single-purpose tools) are often space-wasting marketing gimmicks, but these editor-favorite pieces have earned their keep in our kitchens.

My only regret is that I didn't start doing this sooner.

Professional Chef-instructor Frank Proto demonstrates 16 ways to peel, chop, smash, grate, and slice garlic like a pro. From fine slices to grating on a microplane, Frank explains how preparing the garlic for your recipe directly impacts its intensity in the dish - and how to understand which one is best for every situation. Learn more with Chef Frank on his YouTube Channel ProtoCooks! https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg and follow him on Instagram @protocooks Follow The Institute of Culinary Education at @iceculinary -- 0:00 Introduction 0:18 About Garlic 0:53 Chapter 1 - Peeling 1:16 Hands 1:28 Paring Knife 1:51 Two-Bowl Method 2:23 Jar Method 3:04 Chapter 2 - Cutting 3:21 Whole Cloves 3:41 Crushed 4:10 Sliced 4:26 Mandoline 4:48 Razor Blade 5:18 Rough Chopped 5:49 Minced 6:33 Grated 7:28 Garlic Press 7:54 Pre-Chopped 8:24 Roasted 9:21 BONUS Rolling Garlic Chopper -- Editor - Louis Lalire Producer - Ness Kleino Director - Chris Principe Associate Producer - Michael Cascio DP - Brad Wickham Cam Op - Paige Wollensak Sound Mixer - Rachel Suffian Culinary Producer - Mallary Santucci Associate Culinary Producer - Jackie Beal Production Assistant: Brandon Guillebeaux Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg Epicurious Video Team Jonathan Wise Ali Inglese  Dan Siegel  Rhoda Boone  Carolyn Gagnon  June Kim Holly Patton  Myra Rivera Billy Keenly Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Thanks to Future for sponsoring this video. Get your first month for $19 with my link https://tryfuture.co/brianlagerstrom. I've been working on a version of this burger bun recipe for 12 years and I can confidently say that this one is IT. My PERFECT burger bun. With the use of a simple secret ingredient, this recipe reaches new levels of soft squishiness previously unknown to my home kitchen. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: DOUGH CONDITIONER: https://amzn.to/3yVterL BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC IMMERSION BLENDER: https://amzn.to/36ycPf2 KITCHEN AID MIXER: https://amzn.to/33eQot4 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 --RECIPE*-- (makes 12 buns) *I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate. ▪200g or 3/4c warm water (86F/30C) ▪70g or 1/3c sugar ▪1 large egg ▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing ▪8g or 2 1/2Tsp instant yeast ▪15g or 1 3/4Tbsp dough conditioner ▪150g riced baked potato (or about 1c of baked potato before it’s riced) ▪625g or 5c all purpose flour ▪12g or 2tsp salt ▪Egg wash (1 egg + splash of water) Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky. Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video @3:18. Cover and ferment at room temperature for 30min. The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min. It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 12 equal pieces (about 100g each). Shape and roll each piece of dough as shown @4:38 and place onto a baking sheet lined with oiled parchment. Don’t crowd buns. I recommend using at least 2 trays. Spritz with water and cover with a damp towel to proof for 60-90min. The buns are well proofed when they can take a poke and slowly bounce back. Brush top and sides of buns with egg wash (1 egg + splash water) Load into preheated 400F/205C, spritz the oven with 10-15 sprays of water, and bake for 15-18min until golden brown, rotating halfway through for even browning if needed. Brush tops with melted butter. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:35 Mixing 3:18 Fermenting and shaping 5:28 Working out with Future (ad) 6:46 Baking 8:53 Putting it to the test 9:16 Let’s eat this thing #burgerbun #burgerbunrecipe #breadrecipe **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!

Meltingly tender green beans and lamb braised in a tomato-based sauce.

Zabaglione (or zabaione or sabayon) is a marvel of a dessert—with three basic ingredients and good technique, you are rewarded with a warm, boozy, egg-y cloud of deliciousness.

Download Fetch now and use code LAGERSTROM and get 3000 points on your first receipt! → https://fetch.thld.co/lagerstrom_0622 Vegetarian or not, frying cauliflower and slathering it in tangy, buttery buffalo sauce is a fun way to eat. ☕Like 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 ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC 7.25qt DUTCH OVEN: https://amzn.to/39VYmNO INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 SPIDER STRAINER: https://amzn.to/3FYqcoc --RECIPE-- FRIED CAULIFLOWER ▪1 lrg head cauliflower (2lb/1kg) ▪2000g/mL water ▪250g or 1c white vinegar ▪50g or 2 3/4Tbsp salt ▪20g 1 2/3Tbsp sugar ▪500g or 2c buttermilk ▪40g or 3Tbsphot sauce ▪350g or 1 3/4c ap flour ▪350g or 2 1/4c rice flour ▪7g or 1 1/4tsp salt ▪7g or 1.5tsp baking powder ▪5-6g or 2tsp black pepper ▪5-6g or 2.5tsp paprika ▪2-3qt or 2ltr high smokepoint oil (canola, grapeseed, etc) - amount depends on pot size Remove most of the cauliflower core. Cut into about 2”/5cm chunks, keeping stem and floret on each piece. Place cut pieces into a large container. Heat a saucepan on the stove over high and add water, vinegar, salt, sugar, and stir to dissolve. When liquid is at a boil, pour over the cut cauliflower. Use a lid or another container to be sure cauliflower is fully submerged in the liquid. Allow to marinate for 1 hour, Drain off liquid and transfer to cauli to a tray. Dry off slightly. Into a medium/large bowl, add buttermilk and hot sauce. Stir to combine. In a second large bowl, add flours, salt, baking powder, black pepper, and paprika. Whisk to combine. Add in about half of the cauli to the dry bowl and toss to coat. Transfer to a tray and repeat flour dredge with second half of cauli. Add half of the dusted cauliflower into the buttermilk mixture. Toss to coat. Transfer back into the dry dredge bowl. Toss to coat. Transfer to a tray and repeat with second half of cauliflower. Heat oil in a large heavy bottomed container. I’m using 2-3 qt in my 6.75qt dutch oven until oil reaches about 350F/175C. Gently lower in about half of the breaded cauliflower into the oil using a spider or long spoon. Allow to fry for about 1 minute then gently stir to be sure nothing is stuck together. Fry for about 3 more minutes or until breading is golden and firm. Repeat with second half of cauliflower. Transfer to a wire rack to drain. In batches, transfer to a bowl and drizzle over buffalo sauce. Toss to coat. Serve. --- BUFFALO SAUCE ▪300g or 1 1/8c hot sauce (i use Frank’s) ▪20g or 1 1/4Tbsp worcestershire ▪15g (5 cloves) minced garlic ▪115g/1 stick butter (cold, cut into chunks) ▪Xanthan gum (verrrry small pinch) Add hot sauce, worcestershire, and garlic to a small saucepot over medium high heat and stir. Bring to a simmer then reduce heat to medium low to reduce by about half. Reduce heat to low add in butter and whisk constantly until melted and emulsified. Off heat, whisk in a tiny pinch of xanthan gum. DIPPING SAUCE RECIPES: Blue Cheese Sauce (from Buffalo Chicken Sandwich Video): https://youtu.be/vGY9DrU7YxU Buttermilk Ranch (from Fried Chicken Sandwich Video): https://youtu.be/uyhneFLiOos --- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #cauliflowerrecipe #cauliflowerwings #cauliflower CHAPTERS 0:00 Intro 0: 26 Prepping the cauli 3:00 The dredge 5:05 Prepping the fry oil 5:20 Earning rewards with Fetch (ad) 6:30 Buffalo sauce 7:58 Frying the wings 9:16 Coating in buffalo sauce 10:05 Let's eat this thing **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!

Better Tools for Better Cooking: Thoughtful design, premium materials and honest prices.

A rich, mildly spiced butter chicken recipe that relies on a pressure cooker and a broiler to cut the cooking time significantly.

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, SERVES FOUR*** 1 lb (454g) frozen lima beans (or fresh, but NOT dried — maybe canned?) 1 bunch green onions 1-2 fresh red chilies 1 thumb of ginger 2-3 garlic cloves 1 bunch cilantro (Thai basil would be nice instead) 1 lime's juice (of half a lime if you want less acid) 2 teaspoons cornstarch 1/4 cup (60mL) gochujang (replace some or all with ketchup if you don't want it too spicy) 1/4 cup (60mL) 1-2 teaspoons sugar water oil rice to accompany (make it how you want) Get your rice going and get the frozen or fresh beans coming to a boil in a pot of water. Reduce the beans to a simmer and cook until just tender — mine took 10 minutes. Drain the beans thoroughly. If you're using a cast iron pan on an outdoor grill like I do in the view, rub it with a thin layer of oil and get it heating inside the grill at maximum heat with the lid closed. If you're cooking inside, don't worry about it yet. Slice the green onions thinly and set the green slices apart from the white and semi-white slices. Slice the chilies thinly, removing the ribs and seeds if you want to reduce the heat. Peel and chop the ginger and garlic. Roughly chop a big handful of cilantro or whatever herb you're using. Cut the lime in half. To make the sauce, disperse the cornstarch in a splash of soy sauce or water until smooth. Put in the gochujang, soy sauce, lime juice, sugar, cilantro, garlic, onion greens and enough water to get you 1.25 cups (300mL) total sauce once stirred. Toss the drained beans, onion whites, ginger and chilies in enough oil to lightly coat everything. If you're cooking this inside, get your widest pan heating over high heat and hope your ventilation system will get out the smoke you're about to make. If you're cooking it outside, take everything outside. Drop the bean mixture into the pan, spread it out to an even layer but don't stir it until you've gotten a good char on the bottom of the beans. Stir for another minute or two to cook the vegetables. Stir in the sauce and reduce it until it's almost as thick as you want it (I'll thicken more before you eat). Serve over rice.

Redeem a Harry’s Trial Set for just $3, or get $5 OFF any shave set when you go to https://www.harrys.com/DAVID Become a Patron- https://www.patreon.com/davidseymour​ All My Equipment! Main Camera- https://amzn.to/2FA7Pbt​ 2nd Camera- https://amzn.to/2YhRmzK​ Wide Angle Lens- https://amzn.to/2xhnJ60​ Prime Lens (food)- https://amzn.to/2FCrck1​ Tripod- https://amzn.to/2FxuVPO​ Lights- https://amzn.to/2NgK0vy​ Iphone Case w/ Stand- https://amzn.to/2RA2ghZ​ SEND ME STUFF TO OPEN ON CAMERA! David Seymour P.o. Box 98 Mohegan Lake, NY 10547 I post every week, so make sure to subscribe to catch every video! All of my social media links- Twitter- https://twitter.com/david_seymour1​ Instagram- http://instagram.com/david_seymour1​ Tiktok- @david_seymour1 Intro: (0:00) Sponsor: (0:50) Sam the Cooking Guy: (1:57) Joshua Weissman: (5:22) Outro: (11:30)

Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you: https://find.bristolbaysockeye.org/ Astaxanthin, the wonder antioxidant! Learn more here: https://www.youtube.com/watch?v=42QIuqnwP9g Pre-order my t-shirt! You've got two weeks (until Aug. 13, 2020) before we stop taking orders, print the shirts and ship them out: https://www.bonfire.com/adam-ragusea-2/ ***WESTERN VERSION, MAKES TWO BURGERS*** 10-12 oz (approx. 300g) salmon fillet meat 1-2 shallots mustard lemon juice fresh dill honey breadcrumbs salt pepper butter burgers buns slaw (recipe below) Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper. Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl. Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking. Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total. Put the patty on the bun and top with slaw (recipe below). ***EASTERN VERSION, MAKES TWO BURGERS*** 10-12 oz (approx. 300g) salmon fillet meat 1-2 scallions 1 small thumb of ginger miso paste rice vinegar honey black sesame seeds (very optional) breadcrumbs salt oil burgers buns slaw (recipe below) Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds. Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl. Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt. Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total. Put the patty on the bun and top with slaw (recipe below). ***SLAW RECIPE*** bagged pre-cut slaw mix mayonnaise vinegar (I like rice vinegar) sugar salt celery seeds (very optional) soy sauce and chopped cilantro (optional, good with the Asian-flavored burger) Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.