I’m a big fan of Chef Johns videos. He has a style and it may not be easy to ignore at first but his recipes and teaching style are so good. And I love his super corny jokes
when dicing onions cut radially first, then slice across, it saves you that weird half slice that's traditionally used for dicing onions.
I use cast iron for nearly everything, it survives a hundred years because it's bulletproof not because it's gingerly handled every time it's removed from it's velvet case. People dragged them around on Chuck wagons, you will not kill it with soap. Worst case it gets a little sticky and now you need to cook some bacon in it.
A splash of acid in your soup or stew at the end really wakes it up.
Never cook rice without at least a couple bay leaves. Ideally you'll cook it in chicken stock as well, add flavour where you can.
The best chicken stock in a jar is Better Than Bullion. Hands down. No contest.
With a splash of oil you can cook eggs even in a sticky cast iron pan.
Always use hand protection of some kind with a mandolin. I've never seen a non-pro chef go without and not fuck up their hand. Even pros lose the tips of their fingers sometimes too.
If you want to recreate movie theater popcorn at home you need the following things:
A whirlypop or other stovetop cooker
Coconut oil, refined
Popcorn kernels, quality varies, find a good brand
Fine salt
"Popcorn oil" - this is butter flavored oil sold next to the kernels
Here's what you do, set up a bowl to dump your popcorn in, throw some salt in the whirlypop with a spoon of coconut oil, and just a tiny glug of the popcorn oil, not much just a tad. Add your kernels, crank the heat to high and start cranking. Do. Not. Stop. The popcorn will begin to pop after an interminable wait. Keep cranking until it either gets hard to crank or the popping slows down significantly. Then quickly dump your popcorn into the waiting bowl. Do not add salt, you already did this, the fine salt will be well distributed this way. Add a bit of popcorn oil. Shake the bowl a bit to distribute, add more if desired etc. Then enjoy your movie theater popcorn.
It took me years to work out how to do it without the Naks oil, which I bought from a local popcorn shop for awhile.
Often recipes are really inefficient and sequenced wrong… Read the whole thing and find the “long pole” , and do that first… could be starting the oven preheat early, starting the rice cooker right away vs at step 6 or run things in parallel.
Clean as you go, don't just leave it all for the end. Onions are sauteing and you're done chopping everything? Good, wash your cutting board and knife and clean up any messes before the next step. Sausage is done browning and you're dumping it in with the onions for a minute with the garlic and some herbs? Great, wash that pan and spoon and set it down to dry and wipe up all the oil splashes.
Just makes clean up so much easier after you've eaten and you're much more efficiently using your time.
To get a good sear on a steak in a pan, the pan doesn’t have to be super hot, you just have to make sure the contact surfaces are as dry as possible.
If your stew tastes like it’s missing something, it’s bay leaf.
Don’t buy hyperspecialized tools for cooking if you can use more generalized tool for the task with the same amount of effort. You can do a lot with a good chef’s knife.
Cut through greasiness with a bit of acid.
Adding a little bit of sugar, but not so much you can taste the sweetness, to otherwise salty dishes will mellow out and enhance the flavor of the dish.
Can you give more details on searing the steak? I get a good sear in some spots, usually on the rim of the steak. The middle turns out greyish-brown sometimes.
Sure. First, cast iron pan is a must, since it has a high heat capacity because of its weight.
Your issue is the uneven distribution of heat, so use enough oil is important, at least as much to cover the bottom of the pan evenly.
Second thing is salt, if you salt it too early, it’s going to absorb the water from the meat and create wet spots, which would be steamed instead of seared. Dryness is the key here, you either want to salt the steak immediately before adding it to the shimmering oil, or you can salt it and leave it uncovered in the fridge for a couple of hours for the it to dry off.
Sorry for the off topic, but do I understand correctly that this account is being used by multiple people on Margot Robbie’s team to post and comment, and ultimately attract attention for the Barbie movie? If I have that right, that’s a really great marketing strategy that I haven’t seen before. It would be cool if you could find a way to let us know how it works out.
How can you be so sure of anything you read on the Internet?
I can’t be, which is why I was asking.
What do you think the point I’m trying to make is here?
I scanned through your profile, comments, and posts. The profile itself says it’s staffed by a team to market the movie. You made a whole bunch of posts without commenting on them initially, so I assume it was to get conversation going. Some of the comments reference the movie, but most are like the one above that seem to be good faith attempts to answer questions.
So I don’t know, but there’s at least an implication that the account is designed to get people talking, and maybe notice the account name, getting some attention for her work. The other leading option would be that you have no association with Margot Robbie at all and are just screwing with people.
But that’s all just me reading and guessing. You’re the one who can actually answer: what is the point you’re trying to make?
Mine is, don’t eat anything solid, hold your poop for 3-days. When the redditors arrive why won’t understand, but whatever food you eat will be the best you ever tasted, they also will remain confused about why there is so much karma on your foodporn posts!
I also like to freeze leftover stock into an ice cube tray for deglazing, when I just need a little but and not have to open a whole new carton.
If you can take 1 or 2 cubes (or how many you need) out before cooking so they’re melted before, great, but I’ve also had success just throwing the frozen cubes directly into the pan in a pinch.
Reverse taring - instead of placing the bowl on the scale and taring before weighing, place your ingredients on the scale and tare, and you can then scoop out and see the negative weight of how much you have used. This is especially helpful if you are trying to weigh an ingredient into a hot pan you can’t just set on the scale
You don’t need to slave over a stove for 3 hours to get caramelized onion. Here’s what you do. After slicing the onion, get the pan up to a medium heat with a splash of oil. Toss in the onions and add a bit of salt to make them sweat. Once they start to dry out, go golden at the edges, and even stick to the pan a bit, add a splash of water. You do have to stir continuously for this method as well, but it takes much less time. Do this process a few times where you add water, cook it until its dry, another splash of water, cook it until it dries out again, etc. Sometimes I’ll even alternate in a splash of white wine for fun. You should have beautiful caramelized onions in 30 min with this method.
Classic! Long time Chef John’s subscriber here. I was there before his channel and “his brand” was partnered with Allrecipes.com
As to his lilting speech - you’re right, it used to be less pronounced, but over time it became part of his brand and it’s just so entertaining. I love the cadence, love the “you are after all the (rhyming word) of your (foodstuff)”. He has great recipes, perfect for every day meals, this chisaupepo, for example, is in heavy rotation in my household.
My go to is a simply cooked protein, a simply cooked veggie, and a carb. Season all 3 of these however you like, Mexican spiced, Asian sauced, just salt and pepper will do well in a pinch.
Examples: pan-fried chicken thighs, asparagus, and rice.
-Baked salmon, sautéed brussel sprouts, and bread
-Ground beef, and veggie stir-fry with rice
Over easy eggs and caramelized onion over day old rice is some of my favorite comfort food. Or garlic rice and eggs. Maybe some red hot dogs and banana ketchup on the side if I have 'em.
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