I’m gonna give you the benefit of the doubt and assume you’re not stupid, which leads me to believe that you’re either too brainwashed or too proud to give even the smallest care to the 486k people in this country who have died because you can’t be bothered to put a piece of cloth in front of your face. You are selfish and ignorant and literally getting people killed.

To everyone else, don’t be like this guy 👆

i don't remember anyone asking sean

@@JKenjiLopezAlt This comment represents 100 more upvotes. Thank you for making a statement that we thought we don't need making in 2021.

If I can work 50 hours a week in a kitchen with barely functioning hood vents while wearing a mask and you can't even be bothered to wear one in public spaces then you're an idiot.

STEW

Thanks for partnering with Kan, the knives are excellent, and your book was an amazing read and the basic techniques it teaches have helped me sooo much already

Gas

@@dawnbrown127 Love to hear it, Dawn! Happy cooking!

@@dawnbrown127 glad you enjoy the knife. To be clear: I have no partnership with them. I do not get paid to use their knives nor do I get any money from them for selling knives. I never take sponsorships or do paid endorsements or partnerships of any kind. If I recommend or use something, it’s because I like it (I also pay for my own stuff: in the case of Kan, the full cost of the knives I use is being donated to No Kid Hungry in their name.)

Racacoonie?

Thanks, this was exactly what I needed to complete the recipe. I've read up quite a lot of recipes about making chicken stew in a pressure cooker, and this video was perfect to complete most of the recipe in the shortest time and uses the easiest method. One thing that bothered me is just that this lacks only a tiny bit of spicing (it's more a personal preference) and I almost spent more effort on finding that missing piece. Thank you very much, you helped me complete one of the best recipes I'll probably use for the rest of my life! 🎉🙏

@@mrcool1st949 Glad to hear it! It's a fantastic recipe!

@@mrcool1st949 My 'next level' added ingredient is one packet of Goya Sazon seasoning. ... This is one on my favorite recipes to make as well.

I have cooked this... a lot of times... and every time i cook it, i load up this recipe... then see your comment... stop the cooking... add garlic, and continue. Thank you.

Funny you should say that, as I was chowing on this last night, I realized this dish is very similar to a Cantonese dish. Just add ginger slivers. At least I think it's Cantonese. It falls under the nebulous category of "things my mom and grandpa cooked that I don't know the names for and they very well may have invented"

There is a Chinese chicken entree where the skin isn't browned. I don't remember name for it. It's tasty.

little tip for you then, baking soda en pressure cooker, magic combination For example, if you make applesauce in a pressure cooker without baking soda, you get the classic result. If you do the same recipe, but add a little bit of baking soda, you get a caramelised apple sauces. And you can apply this trick to any fruits (or anything else that has sugar). Love to do this with bananas or carrots (to make caroteen butter) Caramelized Carrot Puree (source: Modernist at Home) 500 g (5 cups) peeled carrots (quatering them lengthwise) 113 g (1/2 cup) unsalted butter 5 g (1 1/4 tsp) salt 30 ml (1/8 cup) water 2.5 g (3/8 tsp) baking soda Melt butter, add water, salt, baking soda and Mix. Add the carrots and cook for 20 minutes. Blend to a smooth puree and optionally pass the puree through a sieve. Taste to check seasoning and serve warm. Just try it out, you will be surprised by the result.

@@RomainVanAelst Thanks!

IM GONNA FUCKING LOSE IT I STG ON MOMS

YEES, I was also thinking dakbokkeumtang with this one.

WOW WOW WOW.. Who’d of thunk? This so fantastic that I intend to make in addition to the pot roast I am preparing for my company tomorrow. They will get a second delicious dish and I get to show off my chef magician skills. Thanks Kenji! Patricia

i'm trying to figure out how mine ends up with more water. it's not as red as kenji's...

It's missing hotdogs.

There's a lot of cuisines, particularly for curries that require cooking spices, including bay leaf in oil.

Oh yeah, I bet cabbage would be great in it. Except it would release even more water... I guess I would shave about five minutes off the cooking time, then turn on the simmer function and reduce it for a while?

You can always throw the chicken under the broiler after cooking for a couple minutes to crisp the skin up.

yessss mine too!

mine to

ninjas! ninjas in pyjamas!

Tomato paste is awesome af and so is Turkish food.

So cool! That’s funny I love mine.

Actually nice to see a nice pressure cooker recipe. A lot of videos on KZfaq really aren't good at all...and often, when you combine the pressure and cooking time, actually take longer than doing it normally on a stove top xD

This is the first recipe I recommend whenever somebody says "I just bought a pressure cooker, what should I make?"

The first instant pot meal I made was Kenjis pork chile verde,it is so simple and delicious especially if you have an immersion blender to finish the sauce,and there is a chicken version also for which I remove most of the skin before cooking to decrease the grease slick and it was great to hear him say that 25 min is too long which is what I've found also

What would you recommend to someone who has one that's collecting dust cause they're slightly afraid of it and too attached to their dutch oven? Asking for a friend 🤭

That sounds like halfway to cacciatore

I’m thinking of adding chili’s.

explore

Ask the local geriatrics. They ALWAYS know better.

@@kyle-mb1ij do you know what geriatric means

google

there is a secret dark place called the Internet.

holy shit is that actually a thing? I heard water taking longer to boil or whatever, at that altitude...but once the water is boiling it still takes that long to cook?

@@johnadamczyk6213 water boils faster. It just boils at a lower temperature so things take longer to cook (or in some cases, won’t cook at all)

Water boils instantly in space and then freezes solid. Boiling is not cooking!

I think his prose often reads a lot more passive-aggressive than he is. In video interviews on KZfaq he can be a bit blunt, but in an off-handed, casual way. I think his persona is just generally self-assured and relaxed - I like the straightforward approach he brings to cooking.

Yo facts, I haven’t lost my electricity but I feel for any of those that have

Ours is out for like 45 mins at a time every hour. Gotta plan quick to get a hot meal lol. I feel bad for those working in utilities rn

Same! I threw together a huge pot of potato soup early this morning in the tiny 30-40 minutes I had

The skin is easier to pull off after cooking and the skin adds a lot fat and collagen to the jus while it's cooking. But yeah, non-crispy skin is not that appetizing.

I always thought sudado had peppers and comino and azafrán? But now you say that this dish is basically the same but just a little simplified. I had never made that connection!

I tried to cook it like he did but the chicken taste bloody. Usually I brine my chicken legs or thighs but with his method I cannot

Only thing this was missing was some yuca 🤤

@@souslicer couldn't you still? Just pat it dry and add as recipe stated. Season a bit less heavily...

@@souslicer Really? I've made it a couple of times now and have not noticed this at all. Maybe cook it a little longer?

You absolutely should not cover the steam valve, ever. It's a safety feature. Plenty of people do this but it's a bad idea. Covering it while venting can damage your pressure cooker or cause it to malfunction.

Farang means "foreign person", and Potatoes... in Thai "Man Farang" almost literally "food from the foreign people". Potatoes were a relatively recent addition to their culture. - Or so my lovely wife tells me. I like to serve this with Jasmine rice, too. and the hottest hot sauce i can find :P

Thai Chicken & Potato Soup Recipe ซุปไก่มันฝรั่ง | Thai Recipes - kzfaq.info/get/bejne/iLumqqmktdqlqHU.html

It's too hot right out of the pot. Don't worry they'll get there's when it's cool enough to chomp on.

Good guys Phil coming in to defend me in the comments. Hope you’re doing well!

@@katharoskalos8224 What are you even on about?

Yes, the fridge cleaner! :)

It really is a versatile recipe. Adjustable in so many ways.

probably stolen, report it to the seller/deliverer (im assuming amazon??) they are pretty good with replacing missing items, they did with me when i think i had a large box of noodles stolen, but that was like £10 worth im not sure about the policy of large expensive electrical goods

Thank you! People don’t realize that the masks aren’t just for your protection, they’re for everyone else.

It amazes me how many years people had forgotten about the lowly pressure cooker, and it’s as if a whole new appliance appeared before them! (I realize the current incarnation is new in form factor, but if you look for recipes for “pressure cooker,” it kind of annoys me that it rarely returns one for the stovetop cooker.)

lmao

🤓

Durdudun Sanders And a Chef John shake of cayenne😉