Recipes & Food

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.

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.