Recipes & Food

Here’s another video I shot when making Oklahoma onion burgers - these one indoors using an onion towel. You can also see how my brain works because I probably blab about the same things as in the other video. Here’s the first video: https://youtu.be/6wYjsdU6qgI Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com Here’s my New York Times article about these burgers (with a written recipe): https://www.nytimes.com/2022/07/19/dining/oklahoma-onion-burger-recipe.html

You've picked up your first whetstone, watched 15 different sharpening videos, started sharpening the knife, and have dreams of finally showing that smug paper who's boss, except when you go to slice, it happens again. The paper rips and it feels like your knife is worse off than before. This is a common tale for many beginning freehand sharpeners, so in this video, I'm going to identify 4 sharpening mistakes most beginner's make, and then give you a technique for remedying those. EQUIPMENT: 🔪 CHEAP KNIFE used in this video: https://amzn.to/3e1q4VT 🥌 WHETSTONES used in this video: https://geni.us/WhetstonesIUse BUDGET WHETSTONES: https://geni.us/1k6kComboWhetstone SOURCES: ► An Edge in the Kitchen by Chad Ward: https://amzn.to/2X9hJsx ► Sharpie Marker Chart: https://imgur.com/Og8xBV7 ► Japanese Knife Imports: https://youtu.be/8kzGvtX-h8g ► Bob Kramer Tips Article: https://food52.com/blog/16536-9-knife-care-tips-we-learned-from-a-master-bladesmith ------------------------------------------------------------------------------------------ ► 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 🌡Thermapen Thermometer: https://www.thermoworks.com/thermapen-one?tw=EthanC 🥌 Budget Whetstone for sharpening: https://geni.us/1k6kComboWhetstone 🧂 Salt Pig: https://geni.us/SaltContainer ⚖ Scale: https://geni.us/FoodScale 🍴 Budget 8-inch Chef's knife: https://geni.us/BudgetChefKnife 🔪 Nicer 8-inch Chef Knife: https://geni.us/TojiroChefKnife 🧲 Magnetic Knife Rack: https://geni.us/MagneticKnifeRack 🥘 Cast iron griddle: https://geni.us/TheCastIronGriddle 📄 Baking Sheet: https://geni.us/NordicBakingSheet 🛒 Wire Rack: https://geni.us/WireRack 🍳 Saucepan: https://geni.us/Saucepan 🪓 Woodcutting board: https://geni.us/SolidWoodCuttingBoard ------------------------------------------------------------------------------------------- MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 Voice recorded on Zoom H4n with lav mic Edited in: Premiere Pro #Whetstone #KnifeSharpening 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.

Chef Dan Giusti is back with the next episode of The Smart Cook, this time showing us what's possible with some frozen cauliflower and a little inspiration. Watch as Dan prepares a day's worth of meals, each elevating frozen cauliflower you can find at your supermarket from the ordinary to something nutritious and delicious. The best part? All 3 dishes cost under $3 a serving. Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget. Learn more at https://www.chefsbrigaid.com/ Follow Dan on Instagram at @dan.giusti and @brigaid -- 0:00 Introduction 0:47 Breakfast - Cauliflower Porridge With Spinach And Egg 5:19 Lunch - Gyro With Roasted Cauliflower 10:54 Dinner - Cauliflower Caesar Salad 18:45 Conclusion 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.

Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we'll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit https://www.happycookingcards.com & use discount code BRIAN for 20% off your first order. ☕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: 9" ROUND PROOFING BASKET (FOR BOULE): https://amzn.to/3nt2yGU 14" NONSTICK SAUTE PAN: https://amzn.to/3mWF5h3 APRON: https://amzn.to/37rXqgC OVAL BATARD PROOFING BASKET (FOR BATERD): https://amzn.to/3nAlAeH STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL 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 Other Pizza Videos You Might Like (including hand-mixed dough): DETROIT STYLE PIZZA: https://youtu.be/AEV1owoLdFU ONE DOUGH 3 PIZZAS: https://youtu.be/QZksuLWRYOY ------ RECIPE ------ SAUCE • 28oz can crushed tomatoes • 7g or 1 1/4tsp salt • 10g or 2 1/3tsp sugar • 1/2 tsp black pepper • 1 tsp dried oregano • 1/2 tsp Chile flake • 1 tsp dried basil • 50g tomato paste • 25ish or 2-3tbsp olive oil • 15g/2 large cloves garlic, minced Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail. ------ DOUGH: • 285g or 1 1/4c warm water (86F/30C) • 7g or or 2 1/4tsp instant yeast (about a packet) • 20g or 1 1/2tbsp olive oil • 425g or 3 3/8c ap flour (11.7% protein) or bread flour • 8g 1 1/2 tsp salt • olive oil Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes. Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack. ------ PIZZA BUILD: • Sliced full fat mozzarella (about 12 slices for 1 pizza) • Fresh mozzarella (10-12 chunks) • Thinly sliced pepperonis • Grated parmesan Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking. #pizza #sheetpanpizza #grandmapizza || 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!

Real Texas chili con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. Thirty minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew.

Can you make great chile verde without Hatch chilies? Yep.

Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich.

Risotto is notorious for taking at least half an hour of constant stirring. Here's a mushroom risotto that's creamy, intensely flavored, and ready in less time. How? Pull out the pressure cooker.

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.

Unlike a lot of chili recipes that call for short cooking times but deliver terrible flavor, this classic chunky beef-and-bean recipe saves time the right way: by using a pressure cooker, not by cutting corners.

Khao soi is my favorite soup on planet earth. Period. Here's how to make it on a weeknight. Get a year's supply of Vitamin D + 5 individual travel packs FREE with your first purchase. Click: http://www.athleticgreens.com/brianlagerstrom ☕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: MICROPLANE: https://amzn.to/3niIhDK BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL ------ RECIPE ------ CURRY PASTE ▪30g or 2 Tbsp ginger, grated ▪15g or 1Tbsp Lemongrass, grated ▪25g or 6-7 cloves garlic, grated or minced ▪Zest of 1 lime ▪50g or ¼ of a red onion, minced ▪5g or 1tsp salt ▪12g or 4tsp turmeric ▪10g or 4tsp curry powder ▪3g or 1 ½ tsp coriander ▪5g or 2 1/4tsp paprika ▪(optional) 1-2 fresno chile, minced Stir ingredients to combine into a paste. ------ SOUP ▪1 1/2lbs/700g boneless skinless chicken thighs ▪Salt ▪40g or 3Tbsp Coconut oil ▪2 14oz/414mL cans coconut milk ▪1kg/4c chicken stock (Full tutorial in this video: https://youtu.be/oLwuUJcFJvY) ▪High smoke point frying oil (canola, vegetable, coconut) ▪Chinese fresh egg noodles (sub regular fresh egg noodles, ramen noodles, or rice noodles) ▪30g or 1 1/2Tbsp fish sauce ▪25g or 1/8c brown sugar ▪20-25g or 4-5tsp Sambal chili sauce Salt chicken on both sides. And set aside for a few minutes while you make the curry paste. Preheat large dutch oven or pot over med high then add coconut oil. When melted, add curry paste (recipe below) and pinch of salt. Stir and cook for 60-90 sec until aromatic and beginning to glaze pot. Stir in coconut milk and chicken stock to combine and bring to a simmer. Once simmering, carefully lay in chicken thighs. Once simmering again, reduce heat to low to cook for 15-20min or until thighs are fully cooked and tender. Once tender and breaking apart easily, remove chicken from broth. Add fish sauce, brown sugar, and sambal to soup and stir to combine. Cut chicken into bite sized pieces and return them to the broth. Taste for seasoning and adjust if needed with fish sauce and/or chili sauce. For the noodles in the soup, bring water to a boil, salt liberally, and boil until al dente. If using fresh noodles, this should take 2-3 minutes depending on the noodle. ------ GARNISH ▪Red onion - raw, thinly sliced, and rinsed under cold water ▪Cilantro ▪Lime wedge ▪Crunchy fried noodles (see below) ▪Pickled mustard greens (If you can’t find, look for a mellow sauerkraut or sour deli pickle. Essentially you want something tangy and crunchy) For the fried noodle topping, add about 1”/2.5cm of oil to a medium sauce pot and heat over medium high. Once oil reaches 350F/175C, drop in a small bundle of the fresh egg noodles to fry for about 15-20 seconds per side or until puffed up and taking on some color. Once done, transfer to towel to drain excess oil. If subbing in packaged ramen, no need to fry. These can be crunched on top of the soup straight from the package. 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #khaosoi #thaichickensoup #weeknighting CHAPTERS: 0:00 Intro 0:25 Prepping the chicken 0:49 Making curry paste 3:23 Making the broth 5:18 Heating the fry oil 5:28 Ad (the first thing I drink each morning) 6:35 Frying the noods + noodle substitutes 7:44 Finishing the broth 9:45 Plate up & garnishing 11:16 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!

Cowboy beans are made with canned beans, ground beef, bacon, barbecue sauce, and seasonings. They're great served with barbecue or as a main dish.

Tomato confit are preserved tomatoes baked in olive oil and garlic.

The pressure cooker brings together a flavorful American beef stew complete with mushrooms, onions, carrots, and potatoes––All in less than two hours.

Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com Here’s my New York Times article about these burgers (with a written recipe): https://www.nytimes.com/2022/07/19/dining/oklahoma-onion-burger-recipe.html

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