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/ck/ - Food & Cooking


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File: 86 KB, 929x929, lopezalt.jpg [View same] [iqdb] [saucenao] [google]
13127207 No.13127207 [Reply] [Original]

>corrects your misconceptions
ITT:
>reverse sear > sear
>steam instead of boiling your eggs
>start your pasta in cold water
>use baking soda and deglaze often to caramelize onions quickly
>wild mushrooms exist

>> No.13127213

>>13127207
Based Kenny

>> No.13127218

Kenji is so based

>> No.13127331

>>13127207
Serious Eats
French Cooking Academy
Bruno Albouze
Cooking in Russia
And if none of the above Food Wishes

If you are interested in cooking Western dishes these are pretty much all you need.
For other cuisines there are better options, but I don't know enough to list them.

>> No.13127336

>>13127331
Hell, toss in America's Test Kitchen as well. They're pretty good too.

>> No.13127337

What, precisely, is his ethnicity?

>> No.13127345

>>13127207
>steam instead of boiling your eggs
NO.

>> No.13127379

What is the reasoning for starting pasta in cold water?

>> No.13127389

>>13127337
yes

>> No.13127448

>>13127379
It works the same as cooking it in already boiling water, but the time that would be wasted waiting for the water to boil is instead used to rehydrate the pasta, so as soon as the water hits boiling, the pasta is pretty much done.
It saves you about 5-7 minutes I guess, not much but it is something.

>> No.13127812

>>13127207
>caramelize onions quickly
>quickly
why

>> No.13127912

>use baking soda and deglaze often to caramelize onions quickly
that's horseshit, the end product is completely different and inferior if you do that

>> No.13127966

>>13127812
Caramelizing onions is fine if you have time to burn
>>13127912
Actually, if you read the article they do say it changes the taste. So in the end they didnt recommend it at all

>> No.13128136
File: 78 KB, 594x561, 1569201537739.jpg [View same] [iqdb] [saucenao] [google]
13128136

>>13127331
>French Cooking Academy
>Bruno Albouze
>Food Wishes

God, their accents get me so wet.

>> No.13128140

>>13127331
PitmasterX

>> No.13128352

>>13127331
>Cooking in Russia
https://www.youtube.com/user/CookinginRussia
this one? really? the quality of the videos is especially shitty and he stopped uploading new recipe videos more than 2 years ago

>> No.13128393
File: 166 KB, 1274x679, sdgythgine.jpg [View same] [iqdb] [saucenao] [google]
13128393

did they?

>> No.13129129

>>13128352
>Muh quality
You're there for the recipes and the technique, not production. The comments are full of even more valuable info (inc the ingredients/instructions). No other channel comes close.

>> No.13129146

>RED HAT BAAAAAAAD
Should be locked up for that

>> No.13129161

>literally no difference
>Once again, no difference
>This is legit fucking retarded and there's a very good fucking reason no one does this. If it saved time and was equal then every restaurant on the planet would do it. You're a moron if you don't think they tried it.
>Changes it completely.

You fell for clickbait, well done. The only reason he says this shit is because it's "different" for the sake of it and that entices idiots to read the crap and boost adrevenue.

>> No.13129162

>>13127207
ITT:
>adds way too many ingredients to a simple dish
>adds soy sauce into things that dont require it
>has a stupid hyphenated last name like hes some kind of goddamn royalty
>is a chink spic with freckles

>> No.13129164

>>13128352
if you can’t appreciate this dude’s technique, you’re an absolute fool...production value is irrelevant; go watch Disney+

>> No.13129200

>>13129129
>>13129164
I didn't even know this guy, I was just asking after quickly checking his channel.
I'll start watching his videos if he's actually good.

>> No.13129346

albuzone overcomplicates shit to hell and back, i love his dedication but i would never do anything he makes

>> No.13129444

>>13129346
also
>super complicated recipe
>4 minute video
dude, take your time carefully explaining and showing every step, why does it look like he's always in a hurry

>> No.13129451

>>13127207
the baking soda onions trick also gives your onions this really appetizing slime color and texture
do not fucking rush this step, it's the only way you can ruin french onion you faggots

>> No.13129456

When I try to caramelize onions, I burn them. Call me a retard and then give me tips.

>> No.13129490

>>13129456
- enough oil/butter
- keep stirring
- reduce the heat if they start browning too quickly
retard

>> No.13129512

>Upon marriage, López-Alt combined his birth surname, Alt, with that of his wife Adriana López, a PhD MIT graduate
what a cuck

>> No.13129541
File: 101 KB, 1280x720, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]
13129541

>>13127337
hapa
the spic part of his surname comes from his wife
>father is a prominent american genetist
>maternal grandfather was an eminent japanese chemist
>ends up becoming a food blogger
what went wrong?

>> No.13129552

>>13129512
It's retarded. What does the next generation do when they get married? Adopt a four name surname? Then their children can wind up with eight names? Then sixteen?

>> No.13129569

>>13129490
Thanks pal

>> No.13129572

>>13129552
And what's wrong with that? Have as many names as you want. The Mexicans are already doing it.

>> No.13129574

>>13129572
its retarded

>> No.13129581

>>13127207
>reverse sear
this meme works sometimes, but searing first hasnt been wrong all this time
>>13127207
>start your pasta in cold water
but why

>> No.13129599

>>13129574
Well you won't ever have a wife, so no worries.

>> No.13129614
File: 34 KB, 668x445, incels poster.jpg [View same] [iqdb] [saucenao] [google]
13129614

>>13129599

>> No.13129674

>>13129346
Yep. His desserts look phenomenal, but they need a shitton of work.
For recipes I'd actually attempt, I prefer Ann Reardon from How To Cook That, since she tries to keep it lower tech, lower prep.

>> No.13130346

>>13129674
His eclair recipe is supreme.

>> No.13130404

>>13127337
mom-had-a-free-for-all-this-night

>> No.13130579

>>13129541
japanese genetic

>> No.13131179

>>13128352
Yes my girlfriend also has trouble paying attention but its pretty much the best cooking youtube channel out there.


>>13127331
On a sort of unrelated note if you are interested in roman or medieval recipes check this guy out.
https://youtu.be/-ztOawNCOZc

>> No.13132497
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13132497

>>13127207
This retard advises you to rinse the rice in the stock before cooking when making a risotto, in order to not degrade the surface starch during toasting, as if starch is some rare commodity. You could just add a fucking cornstarch slurry if you want more starch in the liquid. Same story with the cold water in a skillet method for pasta. You can buy starch you know, you don't have to painstakingly extract it from your rice or pasta.

He constantly overcomplicates recipes like this for no good reason other than to make his version of the recipe different from everyone elses. It's clear he's motivated by his ego and a desire for recognition, not a desire to make genuinely good recipes. And don't get me started on all the bad science and poorly controlled experiments. He's the chef equivalent of the "I fucking love science" people, all style and no substance.

>> No.13132637

>>13132497
Why the hell would you bother making a cornstarch slurry when you could just take two minutes to rinse the rice in the ingredients you are already using?

>> No.13132740

Wannabe Heston without even a fraction of the talent.

Muh science.

>> No.13132879

>>13128352
I don't understand Cooking in Russia fanboys. He's cool, I guess? Obviously knowledgeable, but his methods are all tuned to a professional restaurant environment. It's interesting and educational, but I don't see why it would make better dishes in the end, and you don't need to make things that way by yourself.

>> No.13132983
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13132983

>>13127337
Hu-man

>> No.13133052

>>13132497
>cornstarch slurry
>risotto

Anon, I know you're better than this.

>> No.13133171

>>13129541
cooking is applied chemistry, makes sense

>> No.13133195

>>13129599
No, it's retarded, redundant, and pretentious.

>> No.13133250

>>13132879
Good ideas mostly.
He does things that are novel to the normal cook and he doesn't waste your time on basic things.

>> No.13133300

>>13132497
making a cornstarch slurry would not be any easier than rinsing the rice in the stock, and it uses additional ingredients, and it's a different kind of starch, and you have to worry about quantities... i mean i don't see the point in doing what he's doing either but your reasons are kind of retarded.

>> No.13133315

>>13132879
a hobbyist chef would obviously be interested in how to make their food taste like it does in a restaurant even if they don't end up adopting every little extra step

>> No.13133457

>>13133300
JKL-Alt does it because it lets him have a thick risotto that is also well toasted.
Toasting the rice grains destroys their starch and makes the whole thing less smooth and creamy. Avoiding toasting the grains lessens the overall flavor.
By rinsing the rice first you extract the starch beforehand letting you toast the rice and have the whole dish thick and creamy at the end at the same time.

>> No.13133495

>>13133457
yeah except i've toasted the rice without rinsing it and there's clearly enough starch leaching out of the rice to thicken the broth. in fact one of the main problems with home cooked risotto is that it's too starchy a lot of the time

>> No.13135572

>>13133495
Depends on the rice you're using, generic arborio has too much starch, others less so.

>> No.13135575

>>13132497
>anon so triggered he reveals how bad a cook he is
lmao add a fucking cornstarch slurry to the fucking risotto piss the fuck off you wanker

>> No.13135711

>>13132637
Because making the slurry takes 10 seconds instead of two minutes and doesn't require you to drain the rice in a sieve. Wet rice also doesn't toast as well. You also have the opportunity to adjust the amount of starch you're adding.

>>13133052
>>13133300
>>13135575
There's literally nothing wrong with adding extra starch to risotto or pasta sauces. I bet you people stir your risottos too, you luddites. I agree that using cornstarch is definitely a break from tradition, and if you wanted to be sure that you get identical texture you would use rice flour. The dust on the surface of the grains of rice is the exact same stuff as the stuff in a bag labeled rice flour, a thin coating of ground up rice produced by the grains rubbing against each other during processing. Most people likely don't have rice flour in the pantry, so cornstarch would be a good substitute, they're both essentially just starch after all. Granted, there may be minor textural differences based on the amylose-amylopectin ratio, but with the amounts being small I don't think there's a major difference.

The "broth" in risotto is a weak fat-in-water emulsion that is stablized by the joint action of gelatin from the stock and starch from the rice. You can improve the texture of the broth by adding more emulsifier, i.e. extra starch or extra gelatin. I think Kenji has actually suggested adding powdered gelatin to inferior quality store-bought stock for this purpose.

One of the reasons restaurants have an easy time producing well-emulsified sauces for pasta dishes like aglio e olio is because they reuse the pasta boiling water many times, so it accumulates a lot of starch which will then act as a good emulsifier when adding to a sauce. At home your pasta water is usually not very starchy since you're only using it once, so a great way to get the same effect is to just use a starch slurry.

>> No.13135755

>>13135711
Rinsing the rice in the stock does not take two minutes. Have you even thought about what you’re saying

>> No.13136632

>>13127337
'Murrican mutt

>> No.13136826

The Dr oz of cooking. You faggots should be ashamed.

>> No.13136852

>>13129456
Lower temp, add water into pan every once in a while

>> No.13136963

>>13127331
>Bruno Albouze
He always makes me feel like I'm going to get murdered and turned into charcuterie after the meal is finished.

>> No.13136970

>>13129161
Restaurants aren't starting a pan from cold for every pasta dish dude, they just have a giant thing of constantly simmering water.

>> No.13137190

>>13136826
I can tell "They're the same because popular and has books" is as far as you got.
Kenji's the guy who mumbles in front of a camera and spends most of his time running experiments and blind tests. And somehow he personifies the "charisma and obfuscation to make myself rich at the expense of others" slot in your head?

>> No.13137804

>>13137190
No, its because morons like you see clickbait and treat it like gospel. A flawed heat retention 'study' brings in more clicks than 'turns out pans work exactly how we thought'. Those clicks directly translate into ad revenue. I bet kenjis not the only blog you read regularly.

>> No.13138004

>>13137804
So the Dr. Oz comparison was a non-sequitur you threw out there as bait to get more exposure for your gripe about the nature of ad revenue on the internet. okay

I've got plenty of gripes about kenji (and serious eats) myself, but that doesn't justify using an absurd false-equivalence just to vent.
You can just -- you know -- write about what's bothering you without resorting to manipulative tactics.

>> No.13138013

>>13127207
>watching e-celebs and tv cooks
I hope people here don't unironically do this...

>> No.13138136

>>13138013
>>watching e-celebs and tv cooks
Kenji is neither

>> No.13138178

>>13127331
>Bruno Albouze
Absolutely fucking based

>> No.13138182

>>13129541
He's making more money than both of them combined.

>> No.13138184

>>13138004
Both claim dumb, incorrect shit to drive 'engagement'. Internet ad rev and commercial ad rev are functionally interchangeable. Just because you've swallowed the altpill doesn't mean he's not the Dr oz of cooking.

>> No.13138434

>>13132879
>his methods are all tuned to a professional restaurant environment.
That's the point. High end restaurants use many more techniques to produce a different, arguably better, product to home cooks. It's nice for a change. So many youtube channels are just amateurs or home cooks doing largely the same thing. You can learn a lot from his technique, especially for indian and classic french. I consider the recipes as a real challenge and treat.

>> No.13138928
File: 357 KB, 1600x1200, white pride.jpg [View same] [iqdb] [saucenao] [google]
13138928

>>13127337
Prolly much more distinguished than yours.

>> No.13138944

>>13138928
>tfw no neo nazi gf with huge tiddies

>> No.13138961
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13138961

>start your pasta in cold water

>> No.13138962

>>13127448
I've done this a few times out of laziness, in my experience this makes the pasta mushy.

>> No.13139055

>>13138928
Deus Vault in the background.

>> No.13139074
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13139074

>>13138928
My mom is Jewish.

>> No.13140810

>>13131179
Just checked out that guy, looks really good. Thanks for the rec.

>> No.13142202

>>13138182
highly doubt it

>> No.13142403

>>13131179
lmao-a, this-a guy-a sounds-a like-a caricature-a

>> No.13142482

>>13129456
https://youtu.be/lzPKV26KTEs
1:20 if you're extremely impatient. No need to stir. You probably have the heat too high and not enough fat.