seconded, especially gas burning stoves I try to clean them once a week because its a hassle to clean it everyday which you can do with induction or glass top electric. But I feel like even once a week is too long of a time and oil builds up quick.

I would love love this!

in my experience of frying stuff in my cast iron, i generally just leave the cast iron w/ the oil in it on my stove. i make homemade tortilla chips frequently and change the oil out once every like two weeks. i let it dry completely before adding new oil.

clean as you go always. if you’re not using something wash it, dry it and put it away. have a kitchen towel for drying and a microfiber for finer glass. always be productive with your down time. waiting for something to reduce or fry off? clean your board. surfaces should always be cleaned immediately. if something splatters it is much easier to clean if you take care of it right away. mise mise mise!! have everything prepared before you start a recipe. Kenji is a pro and it takes a lot of skill to cut as you go in an efficient manor. ideally you want your whole recipe prepared and ready to go so that your time spent cooking is just a matter of adding things in. as for pots and pans- it depends on material but most times if you are using the correct tool for the job and the proper temperature cleaning pans shouldn’t be a problem. don’t let things like cast iron or carbon steel soak in the sink, and invest in a chain mail scrubby to use on sensitive cookware. stainless is a breeze in this department so long as you charge your pan properly before cooking and scrub the shit out of it with barkeepers friend often so it shines. lastly, organize your kitchen so that everything has a place and you maximize counter space as much as you can. you’ll notice kenji uses every corner of his work surfaces for something useful and efficient. he has the proper containers and tools that save space or are designed properly so they are a breeze to use. sweep often, doesn’t have to be extremely thorough but if you know there’s crumbs on the ground, wipe em up. and have a mop and some solution ready for the caked on stuff. don’t overlook the organization of your space and the utilize what you have. cooking is laborious but labor is never lost in the kitchen. nothing worse than having a load of dirty dishes in the sink, oil all over your stove, cutting board full of herbs and smelling like onion. to avoid this you have to be proactive about getting ahead constantly. your guests, partners, & friends will appreciate your thoughtfulness. you got this! happy cooking :)

@@cronanoAmen! 👍

We cherish these moments fr

Great idea!

I like that. Easier to clean up as well since there is less oil splattering on your range.

I also do this with breaded eggplant parm because I find you lose the crispiness after baking in sauce anyway so it does not need to be perfectly fried

Interesting, I make a lot of parmigiana so will try this technique!

Just be sure still get some olive oil on there, it's part of the flavor!

The chuckle after saying beating his eggplant 😂

Longest 20 minutes of your life.. unless you’ve ever had a kidney stone

I liked the global warming argument joke!

America’s Test Kitchen did one with Pecorino. Some differences in technique and presentation.

I love this idea

@@ARZSZN It's so good

Haha I knew I’d find out? Appreciate it! I have a number kf wagoners and gris wolds and this is probably my favorite. I love the size and it’s quite lightweight.

This will make you fall in love with eggplant!

Heads up (if you're making this for a veggie) that parm isn't usually vegetarian - it uses animal rennet. You can buy veggie parm, though. :)

@@FMLcrispylara Thanks for the heads up! Although rennet doesnt really bother me

Try eggplant shakshuka, it made me a fan

Same, eggplant isn't my fave but I'm also gonna try this! One other thing you could try which I made recently was these amazing eggplant and oyster mushroom tacos with smoky chipotle sauce, they were so delicious!

In the video I think he said 30 minutes.

You can brush with oil and broil or grill but I would not do it without oil. The eggplant will just dry out

@@JKenjiLopezAlt yeah that makes sense. Grill is a phenomenal idea. Definitely will try that

Breville countertop convection oven

@@toin9898 Thank you so much! We happen to need a new one so thank you for the name.

That method works great, especially if you are in a hurry or if you are making a breaded and fried version where is more essential to get rid of moisture before frying n

It can!

Been going strong for quite a while now. Maybe a decade?

You and me both. Oof.

Pretty sure this was Buf brand, which is true water buffalo mozzarella from Colombia. You can find at most fancier supermarkets like Whole Foods or PCC. De Laurenti in Pike Place also carries great mozzarella.

@@JKenjiLopezAlt I’m on the other side of the sound, so I bet I can find it at Central Market. Thanks for all the content, my little girls and I love watching you!

It did a similar thing, brushed it with olive oil and just put it in the oven under the broiler for a short while. Worked out fine, at least for my low expectations 😅

@@AccAkut1987 that'll work too - and are probably halving the number of calories.