There’s no way you made it in 15 minutes though. He is full of shit.

@@anti-ethniccleansing465 practice and time management gets it under 20ish minutes, and close to 15 minutes if you have no wasted time. 15 minutes doesn't mean exactly 15 because you need time to make that certain types of food, but these recipes are way faster than typical 30 minute recipes that often take over 35+ minutes, so I would take the title with a grain of salt. But I'm no expert in the kitchen, I just respect these videos for making easy recipes without any lengthy prep

@@moomooha234 I would never be able to make these dishes in 15 minutes. I don’t think the majority of people who try them will be able to do so either.

​@@anti-ethniccleansing465 I completely agree that although he can make it in 15 mins, the majority of people, including myself, won't be able to after watching the video, but I would say in making these videos he tries to balance taste and time efficiency and when he personally gets it in 15 minutes he makes the video. This obviously doesn't scale 1 to 1 for the average person, but he wouldn't want to generalize the average population's cooking speed because that requires estimation while 15 minutes is completely precise with the one data point he has which is his own time. If he were to make accurate 15 minute recipes it would likely take him 10-12 minutes which he wouldn't be motivated to do. Sorry for the wall of text, I just wrote everything in my brain.

@@moomooha234 The thing is though, there is even a point in the video where he is super rushing and makes note of the fact that he is almost up on his 15 minute time frame he allotted himself, so he has to rush even more than he had been (if even a seasoned cook is rushing to meet this arbitrary 15 minutes he’s allotted, then yeah-fucking-right that the average viewer will be able to do it). Nobody cooks like that. When I saw him do that, I instantly felt like I was watching a video gamer do a speed run of a game lol! If we are pressed for time, we aren’t going to make a dish with this many ingredients and steps in it, you know? We’re just going to throw together a peanut butter and banana sandwich or something simple. Also, funny that he doesn’t include how long it takes to wash veggies/dry them or clean up/do the dishes/pans/clean his food processor etc etc. That also adds a ton of time and is a main factor of why people go for basic meals when they are short on time or don’t feel like cooking. Hell, I even think he used some fresh garlic in one of these dishes iirc. When I see that in a recipe, I know right away that it’s not going to be a quick meal to throw together lol.

Thank you! I was about to make some rice in the pressure cooker so this is great to know : )

I do that even with my non-cool, old-style rice cooker.

I’m super old school, and don’t have a rice cooker but have a pressure cooker, thank you for the tip cuz one pot rice I find is draining lol

Additional advice..put a drop of cooking oil into the pot ...not too much water... otherwise rice will turn soft soggy ...cooked rice ...easy to scoop..easy to wash n no rice crumbs ...

@@samiakuma Yep. Turning that “keep warm” button off is KEY!

the fuss free pain fried tofu was the greatest hack Ive seen. I can't believe I have been frying tofu wrong this whole time!! no more turning and turning cubes!

These guys have always done amaziinnmggg recipes! The Thai style coconut soup from years ago is a total staple in my house!!!!

This guy is simply amazing, he's a great teacher. The amount of info I learned about cooking from just a few of his videos in just one day is incredible. And I love how he doesn't need to do everything perfectly and can sometimes show his mistakes and just adapts like we normally have to do when we're cooking.

you need to watch more tutorials

AGREE STRONGLY!!!

I guess he has more experience in cooking and also has a pretty nice kitchen so

@@paulinepeters6443 and don’t forget his sharp knife 🔪

Yeah, I was wondering what universe the pressure cooker comes to pressure in three minutes. 😅

I've made the tofu broccoli a few times. When you make it more than one time, it gets faster!

Yeah, that kind of thing frustrates me. It ain’t a 15-minute meal to my mind.

I am allergic to corn starch.

@@leesteal4458 arrowroot is a good option too, I prefer it to cornstarch as it gives a clearer, less cloudy sauce

@@chelelight5107 Thank you.

What’s the point? It’s going to be brown anyways since he used soy sauce and mostly brown-colored stuff.

He can use flour instead of cornstarch it's the same as we use in France for the roux (butter and flour mixed and cooked to add density into a sauce). Furthermore flour is cheaper 😉

thanks Matt

@@susanweber5089 I think telling someone that they have improved is a GREAT compliment! No one wants to think they haven't made any progress after doing something for a while! To me, this channel has gone from one I check in on occasionally to one I make an effort to not miss a single episode!

Okkkkokk

@@sortathesame8701 exactly.. Just saying u are the best seems like u are just saying to maje others feel good.. I like compliments like these bcz everyone strives to be better and if I am getting better then what I was then that's the best compliment.. If the channel wasn't good then I would not be watching it for such a long time to notice the growth

@@susanweber5089 I actually think this comment was the best compliment I read in the entire video! It’s honest, not a generalisation while still acknowledging the amount of work that was put into the vision of the channel

love the adjustment, that's called being a Pro Home Cook 👌

Did you use cooking wine? Or can you go without it

@@OOSKicks you can always substitute any stock for wine!

@@ProHomeCooks Use 1 and 1/4 c of water per cup of rice. Cook 2 to 3 mins in instantpot. Let it sit 10 minutes and then release pressure. TOTALLY GONNA TRY THAT TOFU STIRFRY. 👍🏾

I love the way you put it together, I wish you was my husband I'd be soooo happy Lol !!! Happy New Year and thanks for your amazing kitchen skills 🎊🎉🥂♥️You Rock!!!!

its been worth the wait.

For green onions, leave the roots on and store in plastic bag or ziplock with moist paper towel or kitchen cloth (I soak the corner of the towel, it needs to not be wet). The important thing is to reduce air in the bag as that allows the vegetables to ripen or decompose. I left for three weeks over the winter break and came back to fresh green onions. This method works great for lettuce too.

this is actually all covered in my Conquer the Kitchen course but I can try to incorporate more of this in the KZfaq content moving forward.

Best way I've found is just put them in a glass, cover the roots w/ water and set them in my kitchen window. They will last at least a month if u you change out the water regularly and if you use only the green part, it will regrow.

I’ve planted green onions outside in a pot about two years again and they have continued to grow through two whole winters and I haven’t maintained them really at all! If you cut them off right above the base they will continue to grow

put the green onions in a glass of water on the window sill, just cut off what you need, they will stay fresh and keep growing for a long while eventually you may want to plant them.

I agree!!!!

This. So much. Also... how he always says "use whatever you have on hand". He does a fantastic job of embodying real home cooking. He's obviously way higher skilled than I am, but he presents himself as my equal. A sign of a real master of the craft.

You are awesome, best cook ever!

Yeah had, the same here. What helped me a lot was mise en place. Taken out and slice everything beforehand so that you can work fast when you are at the stove.

Just keep practicing. You’ll get better and better and pretty soon you’ll be multitasking like a pro.

@@toastymcgee9788 I made a full chicken in my pressure cooker today (after learning from one of the other pro home cook vids). Second time making it so far and it comes out so good! Takes a long time still but I'm getting a better hang of it! 😁

You'll get quicker and the food will come out better every single time you do it! Just keep practicing.

dont worry it used to take me a really long time too!

If you freeze and then thaw the tofu again before cooking it, it will have more of a "chicken like" or "meaty" texture. ☺

Agreed

Thank you for that tip about tahini. I liked the recipe but my roommate is allergic to PB. Now I can make with tahini not pb.

Not allergic but pb gives me real bad digestions, tahini is ok tho so I must try too.

IM PUMPED

Just FYI, "appalled" is the wrong word to use (in this context). I get what you mean though

@@swedishshortsnout5610 I just looked up the definition and realized you’re right woops 🥴 the fact I’ve used that word wrong in so many essays is bad but whatever haha. Ty!

Yes! we have 5 hens. No roosters so no complaints from the neighbors. I live in suburban development but I'm lucky because the back yard has 6' fence around. I let them free range in my backyard. Any veggie scrapes elicit an immediate dash from the hens. Payoff is beautiful yellow yolk eggs and chicken poop fertilizer. Good luck and I hope you enjoy them as much as I have.

I have 4 hens, and I say go for it! I have them in my garage this week because we have temperatures below 0° F, but other than that they have been so easy, so lovely, so worth it. And yes, they are great composters!

all wine can be cooking wine.

Thank you so much for this!

Good tip

Do you know if the mushrooms will have a different flavor based on wood type?

@@jessicaevans2564 no, I don't know that much about it unfortunately. If someone here knows, please tell us, would be interesting!

I think equal parts water and rice is too much water. Even just in a pan on stove I use 1 1/3 cups water to cup of rice.

This is what I do. I just make bigger dinners and take the extras to work.

That never occurred to me before, I'll be giving that a shot considering my lunches are basically dinner themed anyway. Thanks

I've been taking note of the recipes I make and how many servings they are for me so it's easy to plan down to the wire on how much food I'll need. It works until someone wants to eat MY food instead of theirs 😅