I totally agree! Whenever she explains stuff I feel like I’m getting a master class receiving information that has been passed down from generation to generation we are blessed 😌

She is teaching us the importance of using all our senses in the kitchen. It makes cooking so much more enjoyable. 😍

All those people who said she had a more junior position at BA because she was "less experienced" were so off base. She has such a depth of knowledge and is able to convey that knowledge way better than most of her other former co-workers.

If you're into the science behind the food and not already hip to him, check out J. Kenji Lopez-Alts book and channel, you will not be let down!

Adam Ragusea is good at this stuff too if you want to watch him

@Taylor Patterson this

She's profoundly gifted.

And she seems like such a good person. Hopefully we don’t make her go crazy with all the fame

@@PokeRedstone maybe she's already cra cra?

@@PatrickPoet No, Sohla uses spiral thinking to form what we see as free association. Sohla is clearly gifted and has a really well developed reasoning ability, I doubt that she will give in to fame at all.

Well said!

I had the same geek out. Hahaha I was like, “Hey! I chose well in my olive oil purchase, clearly!”

👋 i hope you're safe over there? I hope this year brings happiness prosperity love and peace 💞❤️🕊️🕊️ all over the world 🙏🌍 I'm originally from Canada currently living in Key West Florida☀️☀️☀️☀️and you where are you from if i may ask?💭💭

Welcome to stump sohla

No probably to it.

I got here by binging (lol) Stump Sohla!!!

I love it!

Quality Dad humor right there

🙌🏻♥️

Bravo!

Ha!

Yes! Here I was thinking I was just too lazy to "get it right" when I was fine with some cloudy water all along.

Hahahaha it will be cloudy always because while youre cleaning the rice grains in the water you rub them together and create more starch 😂😂😂😂

SAME.

Me too... and the results are always great, so I wasn't worrying any more. Good to be validated, though.

I love all of the conventional wisdom Sohla imparts in her videos, from slightly cloudy rice being okay to hearing the sizzle to know your rice is done.

So true. Contrary to popular belief there is no "paella police" monitoring social media for paella counterfeits. 😂😂 I love Sohla and i also look forward to the community's comments. As a Spaniard today I learned the reason certain steps are taken, secrets (😂) that other chef's won't share. Love Sohla. ⚘

Even as someone who cooks a ton and knows some goofy lingo, it's great to hear the reasoning. It really helps incorporate it into the knowledge base.

@@Matchstiix exactly. while the specific terminology that some foodtubers use is interesting, some of it tends to go over my head because i’m not really well read on food chemistry. she makes everything extremely understandable with a very practical/visual explanation

Yep! BA really were fools to treat her as they did. glad shes expanding elsewhere as she deserves

@@Matchstiix Absolutely! Me: so that's why one should pat the meat dry before cooking.

@@bargen0w I think Sohla still works for the BA magazine... just not their KZfaq channel. Unless something changed in the last month or so...

THE QUEEN OF FOODTUBE. ✊🏽👑🧠

Stop SIMP-ing for Sohla

I'm glad she landed on her feet. Good things do happen to good people.

All hale Empress Sohla!

Preaaaach

Dude. Did you put as much salt as she did?! Omgomg

@@chaoswitch1974 Kosher salt has a larger grain, and is flakier, so much of a pinch of kosher salt is made up of air. A measure of kosher salt is actually less salt than, say, table salt or sea salt. Think of it like this - if you take a jar and fill it with pebbles, there is a lot of air in the spaces between the marbles. Now take the same jar and fill it with sand. There is still air between the sand grains, but mostly the jar is full of sand grains. It's the same with kosher salt versus other salts - kosher salt is bigger, chunkier, than other salts, so ya have to use a bit more since there is more air between each grain of salt, therefore taking up some of the space in whatever measure you're using, be it a pinch between the fingers or a measuring spoon.

Exactly! But if I screw up, I hear Sohla telling me it's okay.

Yes! I've never seen a chef describe sound as a way of telling if something is done. I love it.

@@kayayala9091 exactly! my mum always taught me to listen to the food, n its so comforting to hear sohla say the same thing!

😂😂😂

It literally makes no sense! I still can't fathom it! And BA relaunched....with straight tokenism frankly. That's not what we asked for!!

@@taurigirl it makes sense. BA is racist and acts accordingly to that. Everyone who was underpaid and had to leave was a POC. What’s not clicking?

@@bluemascara1 I know it makes sense. When I say "it's not clicking" I mean, how the FUCK did BA mess up a great thing and it didn't click with them and let what happened happened....like....it's almost unbelievable how much food will they squandered!

@@taurigirl yea. I'm not feeling the new vibe. Corrected so hard it's like caricaturization. Not to shit on the new talent. I think it's mostly tone deaf management.

Because BA is racist.

I second soup and stir-fry

Sohla reminds me SO much of Drew Barrymore

It is so so good to see you back, you seem so happy! I came here to suggest red wine beef stew, so braises would be perfection as next riff! Creamy soups too. All of the confort foods, really!

Yes, I agree. Please

It's very important to learn cooking techniques rather than recipes because you can learn to do this stuff on your own. Solha is a good teacher, breaking it down into techniques and explaining it simply. But I fear that you're trying to take the same approach as before with learning to cook; having someone tell you what to do.

What crap came out? Did I miss something?

I don't know if you watch Chef John (his channel is called Food Wishes), but he is also a very calming KZfaq food presence! He does his voice overs with a bit of a weird cadence that takes some getting used to, but once you are past that I think you would really enjoy him :)

I never thought about it in this exact way, but watching people prepare food has been a huge part of my recovery too! It has totally improved my relationship with food and cooking and caring for myself.

Awww I wish you the best recovery. Julien’s Aries can be a lot sometimes 😂 we are so lucky to have sohla back! Thank you for sharing your story

I feel the same way about watching food chefs when in recovery - Sohla gives me such unapologetic joy about food, something I didn't think i could have! I felt the same watching salt, fat, acid, heat on netflix.

If I can recommend more people to check out, Ann Reardon (How to Cook That), Mrs Crocombe, and Townsends.

I absolutely love this version of no holds barred version of Sohla.

I came across this vid via recommended. Now I'm curious: Who is BA?

@@tb8943 bon appetite on KZfaq

She is now on binging with babish and she doesn't get paid as much as Andrew the original host. Why is everyone so racist??

Jack Please don’t throw the racism card when you don’t know the whole story. Maybe Andrew does more within BWB (has more working hours etc.) than she does, or he has more responsibility and tasks in general.

Yeah you can tell she's thinking about her audience. Putting herself in their shoes. I appreciate that.

This reminded me of one episode of Binging with Babish where he said "I know you're going to say 'that's not enough flour' but why don't you just *trust* me for once in your *life*" hahaha. I love him (and I think the reason was that the dough would pick up more flour during rolling) but Sohla's explanations are always so appreciated!

How did it turn out?

🔥🔥🔥🔥🔥🔥

she's the main character 😭❤️

agreed.. *literally*!! 💜💜💜

"I will be your extra pair of hands"

comrade sohla forever

@@wingdingdmetrius8025 *our* comrade Sohla

Sohla is basically anti-anxiety medication :p

I sustain myself off of Sohla's good vibes.

I learned with Julia's show in the sixties. "You're alone in the kitchen and no orne can see you."

Is she old enough to be a millennial? They're nearly 40 now.

@@gasfiltered Sohla's about 35. How old did you think she was?

@@gasfiltered bro you just made me panic and worry id forgotten how old I am. I’m only 29 dude chill lol

@@gasfiltered The oldest millennials are, but the youngest of us aren't even 30 yet, please don't prematurely age us 😂 old age is already coming for us fast enough 💀😂😂

Definitely!

Yes. This.

Great Idea!

do the kenji method and cook the stew with whole veggies and discard after the a good two hours or so, add in chopped veggies for the last hour.

Build yourself a good bone broth. You won't even notice that that almost dead veggies are almost dead. Otherwise, you can honestly go with your favorite soup/stew recipe and it will turn out great. Soup and stew have a very forgiving nature regarding ingredients....other than salt, DO NOT over-salt.

Make a cool bath with some baking soda I get old fruit from the supermarket, bring it home and place in the cool bath, soak for a few hours and cut any bad bits off and place in the pot for jam making I figured a Bath soak helps me greatly, there's not much difference between fruit and vegetables and me It works to revive and fruits are more tasty x

THE 👏🏾 QUEEN 👏🏾👑

👋 i hope you're safe over there? I hope this year brings happiness prosperity love and peace 💞❤️🕊️🕊️ all over the world 🙏🌍 I'm originally from Canada currently living in Key West Florida☀️☀️☀️☀️and you where are you from if i may ask?💭💭

Off script: Make stew out of whatever you want, make beef, combine

You can make a creamy stew, a tomato-y stew, or even a curry-like stew! Cooking in general has been a lot easier for me once I noticed that cuisines worldwide use similar techniques, just different ingredients. For soups and sautéed dishes in particular, sometimes I just look at the ingredients of a recipe and then I go off the script from there. This series really speaks to me :D

Beef stew please!

"Dont come off like you're above anyone." Meanwhile Vulture interview.. "The fact is Brad’s show did do very well,” she says, referring to Brad Leone, one of the first stars of the Test Kitchen, who hosts It’s Alive With Brad. “For some reason, people like watching a big dumb white guy."

@@TRON0314 ?

@@xXJokerAtWorkXx thank you for putting context. Cause i don't believe Sohla would say those things about brad with bad intent..

That would be Jordan Kay! www.jordankay.com/

Thanks for promoting them!

@@food52 hey thank you for promoting the artist but also it would be amazing if you pinned their info to the comment section.

The Sohlaissance?

@@kayayala9091 this new terminology has been approved

I also have the same problem

it needs to taste kinda like seawater. Yes you will think its over salty, but once rice is done its always perfect.

I love taking a simple dish and just adding ingredients in successive cookings until it's amazing. My favorite example: - I like basmati rice with some dried currants added while cooking. They plump up and get really tasty, and add a little texture and flavor. - But what if I add chopped nuts? That makes it better. Walnuts, slivered almonds, pine nuts, cashews, whatever. - This is a tasty dish especially when sick, but maybe we can make it more interesting with some carrots. Let's add them after the rice has boiled for a couple minutes, so the veg doesn't sink straight to the bottom. Yup, that's good. Or maybe beets? Yup, also good, and crazy pink. Both root veg at once can be good too. - This could really use a little more sticking power. Maybe some coconut oil or olive oil, added at the start. Yup, that helps. - It's good, but a tiny bit sweet and bland. Maybe some mushrooms, added at the same time as the other veg? Yeah, those help. - Alright, let's just take a visual look at this. It has some good colors, some nice pink, orange, white, and brown. But it's missing green. Let's chop up some kale (my favorite is dinosaur kale) and add it near the end, so it can steam while the last of the water boils off. Ooh yeah, that balances the sweetness of the root veg and the savory of the mushrooms perfectly. - This is almost perfect. The flavors balance each other. It's missing a bit in the way of protein though. Oh I know, let's swap half of the rice out and add orange lentils. Those things cook faster than rice, and they should just kind of dissolve and add a good flavor and complete the protein. And that's how the Crazy Pink Food was created. It all cooks together in a single pan or rice cooker. It's important to stage the ingredients (rice & lentils, then currants & nuts, then root veg & mushrooms, then kale) but the precise timing isn't all that important. Boiled veg has a wide window for tastiness, and even the kale is fine with more or less cooking as long as it steams for more than 2 minutes and less than 20.

I have a friend who thinks its amazing how well I can cook different rices. Its just practice and learning to not be afraid of doing it! The kitchen appliances smell fear!

cooking is 70% chemistry(trust me Kiwi and whipped cream does NOT mix, i still have nightmares from that home economy class) and 30% just trying shit and you dont even need to know the chemistry to make good food(it helps and is required to make AMAZING food but not for your run of the mill home cooking)

Read salt fat acid.heat and everything will become clear

Lol. This comment speaks for a generation.

That is just so cute and wholesome and I love it

You just made me realize this method could make a badass oyakodon-like thing. Thank you!

Just watch it twice .. all good cooking needs a second run-through anyway. And it's Sohla!!

yess flexible roasting is such a tool! I learned a lot from the chefsteps vege roasting video a few years back and that's been *so* useful for me, i think viewers would love this!

Yes! Such a good idea for autumn/winter root veg!

Serious eats did such a good guide to roasting every vegetable you could think of. It was presented in a really approachable way as well

I like Kenji Lopez Alt for that reason. He has entire scientific breakdowns for a lot of things. But "shmaltzy" is a very Alton word lol.

Good eats was amazing. You can't prove me wrong

I mean, you don’t have to put down Alton Brown to prop up Sohla. They’re both cool.

Alton Brown never came off as obnoxious to me, always just humorous and informative.

👏🏽👏🏽👏🏽

Yaas! Where's Babish?

Isn't there an app for this?

Same

Me too

same

Me too!

Absolutely same.

If you were married to Sohla would you want to cook when you could instead have her cooking?

@@kaldo_kaldo her husband is literally a chef tho LMAO

I like how the dog is the center of the shot and the husband is just chillin' in the background.

I like how the dog is the center of the shot and the husband is just chillin' in the background.

@@vigilantcosmicpenguin8721 yo, Vido is a stare

best way to describe Sohla :D

Lolz

Ok...so I guess women aren't really people to you.

@@lsmc8909 - how the hell did you arrive at this conclusion from a slightly sarcastic statement?

Kinda straight tough ngl

Underrated comment!

She has reason! There's always trolls waiting in the dark.

👋 i hope you're safe over there? I hope this year brings happiness prosperity love and peace 💞❤️🕊️🕊️ all over the world 🙏🌍 I'm originally from Canada currently living in Key West Florida☀️☀️☀️☀️and you where are you from if i may ask?💭💭