Also haven’t watched the video yet, but I’m going to guess it’s butter and salt.

Buttah

This was my thought as well. I read the caption to my gf and said "I know what it is.."

I was ahead of the game then. I reheated meatloaf slices by simply frying them up in way too much butter for a friend & myself. Sooo damn good & crispy edges & yummy yummy yummy flavoring. Would not recommend more than once a year. But soooo good.

And salt. Don't forget salt

They taste like shit.

I love roasted carrots and potatoes, with rosemary

@@mht5875 Thanks

I miss him.

Adding sugar to carrots? The dude was a better tour guide than a cook. Sorry but never liked him. RIP though

@lollsazz seems like her body needs a certain amount of salt!

@@jillnagle3260 sodium deficiency

I think she may need to reevaluate a lot there

My wife has concerns over salt so we don’t even have salt in our house and get the low sodium versions of everything, you get used to it after awhile

@@thorneto2742 But you don't eat a whole bag of potato chips each at the end of the day, do you? That was my main issue with it: she didn't put salt in her food, but then seemed to have a huge craving for it at the end of the day, and if you're compensating THIS much, it's better to put some salt in the food and skip the potato chips, which are unhealthy in several ways. And also, the amount of salt in a whole bag is way too much

Then you probably couldn't work at just about any restaurant that is affordable to eat at and doesn't take all night to get your food. I'm curious, where have you worked that does things differently? The reality is if you want to eat out there are trade-offs. If you wanted to get crispy brussel sprouts at home with the perfect texture you'd still have to steam them them, if you have the extra counter space, air fry them with a spray of fresh, organic oil (or just roast them). The only real difference would be the oil and the lack of the need to to shock cool them because you are roasting and eating them right away. If you have some alternative ways of doing things that won't cause a restaurant to jack their prices up I'd love to hear them.

So kill nutrients and make vegetables unhealthy ✅

@@abrotherinchrist My brother in Christ, the people who watch this video aren't restaurantiers, they are home cooks looking to improve their home cooking. Relax.

@@ExiledStardust "Why are a restaurant's vegetables so much better than homemade ones?"

steaming and ice bath on the sprouts before deep frying- did you toss on a towel for a long time before frying? I like the idea of par-steam/boiling before doing a pan fry but the chance of sizzle and pop (of my skin 😅) worries me a bit. I guess it’s just putting open side down and letting the water release out?

Do you mean season first, then blanch, then cook with butter and fat? Or do you mean season the water that you blanch in?

@lm aa I completely agree with you, but I would add a *tiny* amount of sugar to the water. That's a trick my grandma told me, I can't explain what it does but it makes the asparagus somehow even better! 😅 And I put a bit of butter on top of the cooked asparagus, but that's totally optional.

@lm aa ahh thank you for explaining!

@@goldfishy Sounds like he seasoned the blanching medium.

@lm aa Cook asparagus with the peel. Sounds good and sensible!!

Only downside is that frozen vegetables lose bite texture due to ice crystals having ruptured their cells. But you can always make a nutritious broth or curry with them.

​@@pfefferle74Not if they're flash frozen.

I'm reading this book now and I agree!

dude make a youtube saying, use oil and salt. yes sir!

Here is another few. Everything salty gets a tiny pinch of sugar and vice versa. Always roast your tomato paste! and then add a pinch of sugar and caramelize it with it, and then quickly deglaze it, before it burns. Timing and playing with the heat is crucial here. If the recipe calls for glossy onions and yours get brownish. Throw them away and make new ones, because it will kill the dishes intended taste. Always balance acidity with some sweetness, not necessarily sugar! Carbonara does NOT contain cream!

My favorite is sweet, savory, fatty, and acidity. Makes every food taste well rounded.

@@TheWutangclan1995 bitter is definitely missing. You might not think that, but what is a tomato sauce without bay leafs? Thyme, rosemary, basil, mint leafs, estragon, salvia...are all bitters, especially the last one. Now imagine cooking without these and what the dishes would taste like without them?

I still use Alton Brown's recipe for brown rice by baking.

I still use as much of his recipes as possible. His show was the best cooking show they have ever made. Bar none.

Hell yea

Or just pay a restaurant to do it instead of wasting your time

@@martinlutherkingjr.5582 okay why even watch the video then lol

@@garrettbaratheon567 To understand what the differences are between restaurant and typical home cooked food and prepare your meals accordingly for non-special occasions. If you’re just going to try to emulate the restaurant and it’s a an infrequent special occasion it could be a waste of time.

@@martinlutherkingjr.5582 ahh i see your point now

Thanks for the tip

Nice one

this is how my grandmother did it

Ooooooooooo

Do both: Parboil for 5-7, then cover with tinfoil for first 5 minutes of roasting, then 12 min, flip and 12 min more to perfection.

add some Umami to the list and you will have the essential 5 taste buds covered. (fish sauce, mushrooms, tomato, etc)

@@Aerogrow you need something bitter. Sweet, sour, salt, umami, bitter.

Your business partner? Or partner like “howdy”?

try adding a drop or 2 of tabasco, and a tiny pinch of something bitter, like cloves, allspice, anise, or most popularly and available - nutmeg. Just enough so its *there*, but not enough to affect the flavor profile.

Why do you call yourself princes?

Totally agree

I get what you're saying but if you think Imma dirty one more dish my non-dishwasher-having ass has, you're sorely mistaken XD Plus, you can toss them pretty well on whatever you're cooking them on, people are just lazy and/or busy and already taxed in their day-to-day life.

And waste 60% of the oil in the bowl? No thanks.

It entirely depends on what you're using the oil for, but yes, if you just want oiled veggies, mix it, instead of just drizzling on top. You can just do that on the tray though.

I pour it in a plastic bag with the vegetables and shake it. Distributes it perfectly!

I had previously only used parboiling on pork before it goes on the grill. May try it with root vegetables, now.

you're 100% wrong. it is good for rinsing the starch from potatoes though.

@Viggo - For root vegetables like carrots, freezing prior to roasting is a much better method than boiling, if seeking moist & fluffy with crisp exterior. I just oil mine and cook fresh, though. When doing roasted carrots I prefer a 600F convection oven. I was using a pizza oven with steam vents open.

Yo can just put a pot with water in the oven and the veggies don't dry out.

@@veritorossi They also don't roast as well. For better browning, do you finish under the broiler?

Yet world chefs may say different. You have to find the crack that gets them addicted. All this guy is doing is chasing that high. Plus there is a bit of science that is easily replicated. And a man who has had nothing but water all his life will kill for a cup of salted piss.

Well said!

Olive oil is great to drizzle but burns so not great in cooking. Need to be careful and make sure you do not get the fake merried with crap olive oil as well, here in the states. Do you have to be leary in Italy of the same fraud? Coconut and avocado are better choices for healthy cooking. (higher burn temps) in USA.

@@susiemiller2621 in Italy Olive oil is considered literally a sacred product, not joking, lol!! The laws for its quality controls are extremely strict, giudicial punishment and fines are pretty steep when companies are cought fraudulently manipulating food products in general in Italy, more so for olive oil. In regards to coconut oil having a higher heat resistance, this is a myth that I only hear coming from the United States. Coconut oil starts deteriorating at about 50 ° Celsius circa where olive oil smoking point is at about 180-200°, you will have a much lower smoking point if the oil is not pure. I don't know much about avocado oil, but I do know that Europe has set standards that vary between countries in regards to the cold process for coconut oil, which can't surpass a certain temperature ( yes it gets heated but still called cold process), where in the USA there are no standards for this process and is still called cold regardless of temperature used.

@@baba-sm1fm "Coconut oil starts deteriorating at about 50 ° Celsius circa where olive oil smoking point is at about 180-200°" - solid argument, mate! You've just compared deterioration to smoking point, like comparing apples to oranges.

Another tip just for potatoes, put a small amount (say half a teaspoon max) of bicarbonate of soda in when par boiling. The outside of the potatoes will go very fluffy, which makes them every crunchier after roasting.

"Don't crowd the pan." Yeah, I get that. But that's a harder tip to follow if you're routinely cooking for an entire family, and often guests. To space them out the way he recommends, I'd have to use like 6 to 8 pans, lol. Which leaves no room for anything else in the oven. So if you're a single person or a couple, then by all means do that. For people like me, you just have to embrace the crowded pan, and adjust temps and times accordingly. It takes some experimentation, and it's different for every veg. I've found cutting larger pieces helps, that way they aren't cooked to oblivion by the time they're brown. EDIT: Oh, I almost forgot! If you need veggies to brown faster (like if you have to crowd your pan, lol), use an older, darker sheet pan to roast them. That shiny new sheet pan will reflect to much heat away. Darker the pan, the browner the roast. Save the shiny pan for cookies and biscuits.

Your wife calls you "dude"?

@@oliviamartini9700 yea? Are we the weird ones? I mean I know we are lol, but I didn’t know this was weird. 😂😂

@@maxwellnewsome5903 me and my husband call each other dude and bro all the time, i think olivia is the weird one 😉

Definitely going to try this tonight👍 do you have any issues with them being soggy at all?

What is your profile picture hell to the naww

@@zachquinones3636 I have no experience with American chickens. I try to buy the best chickens I can get. They do release some juice while roasting but I find that it helps with the cooking of the veggies, especially things like carrots or potatoes. It’s almost like a basic chicken stock. It’s never so much juice that it doesn’t evaporate or get absorbed during the cooking.

@@morningstar8187 problem with American chickens is their packing heat 9 mm or 45 caliber Glock

@@dustyoldhat and you respond to a comment with what your Cappy dusty profile sounds like how you doing ??

Worried?

I microwave vegetables and get great results. I think I used to parboil them ( back when I enjoyed making things more complicated than necessary). But Honestly, cut the veggies, add a little salt, microwave thirty seconds, shake them , microwave another thirty seconds or a minute. Then cook like a par boiled vegetable. Advantage : better browning and less complicated prep

To clarify: cut the vegetables, put in a sieve, salt and allow to sit a little while to let the salt penetrate, allow excess water to drain off. Microwave briefly to dry surfaces and lightly cook the interiors. Then roast or sauté as desired. Works great with potatoes and carrots

Saves power too.

This is common sense and has been a cooking technique for centuries until people stopped cooking at home in the past couple of generations. This video is introducing the sundial as new technology.

Repent to Jesus Christ “Now that I, your Lord and Teacher, have washed your feet, you also should wash one another’s feet.” ‭‭John‬ ‭13:14‬ ‭NIV‬‬ h

THIS!

Salt doesn't have flavor.

My experience of the sea was the Gulf, so this advice always confused the hell out of me until I realized it wasn't an objective measurement. So I halved the salt and now I'm happy. lmao.

@@PLF... and this is why we need cooking lessons in school

ACKCHYUALLY the osmotic gradient causes some of the water in the veggies to be drawn out of the veggies and into the salted water, so the opposite effect of "locking in the flavors" lol however boiling/marinating veggies in a brine without a doubt makes them tasty (cus of the flavor-enhancing power of salt being drawn back into the veggies)

I agree!

+1

100%. I feel so much more confident cooking after watching Ethan's videos.

yes excellently researched, explained and presented, very good

I have heard that baking soda destroys some valuable nutrients in veggies, like vitamin C. Have you heard this?

@@melstarr1864 vitamin C is extremely labile, it gets destroyed by heat, light, gets dissolved in water. So the parboiling itself destroys it, regardless of the use of baking soda.

@@MariaPetrescu Ah, so perhaps vitamin C is destroyed by cooking anyway, but I have read that baking soda can damage other nutrients as well, such as vitamin D and riboflavin. I was taught not to use it when boiling/blanching vegetables because of these types of nutritional impacts.

Yes indeed, using Baking Soda can turn our Sun into a Black Hole...please use it sparingly.

Yes it does. I did this with roasted potatoes today. Delicious!!!

Yep! The “how” and “why” tips give more tools to use in more situations!

​@@whatisahandle221and who could forget the when where and who(m)

Types of seaweed could potentially replace salt for those who are very sensitive. Maybe a bit of nutritional yeast and/or ground celery seeds too. And there's one more that's not coming to mind at the moment... But in general I have to wonder if our attachment to salt stems from being so used to it with how abundant it is in civilized society. Hunter-gatherers/paleolithic people wouldn't have had salt I imagine, so perhaps it's optional to a certain degree but technically required by our bodies, and they got theirs through salt absorbed into plant foods and/or fish?.

You don’t need as much salt. Sub spice for salt (black, cayenne, chili) and you will get flavor.

​@@shanonsnyder9450 No. You need salt.

I don't support parboiling . It squeeze out nutrients.

Is this his channel or yours.

This video doesn't apply to South Asia

bro you gotta drop the recipe

@@AKumar528 why? I'm South American so I'm legit curious

100% it’s a super important concept in almost all foods.

I marinade my chicken in Greek yogurt and it makes the chickens taste so much better! Recently started doing that after watching a middle eastern recipe on KZfaq.

@@Homer-OJ-Simpson could you perhaps link the KZfaq video to the middle eastern dish? All good if you can't 👌

no restaurant uses mayo for frying/grilling.

@@PLF... maybe not mayo, but any fat would have a similar effect of making the flavor pop like Ethan describes in his video (ex. Butter)

Great tip! will keep that in mind

I can only speak for potatos, but yes crank the heat up as much as you can. I make my potatos at (i think it is, using °C not °F) 500-550 °F and they turn out pretty good.

To add to that tip: the more the potatoes mush up as you stir them over low heat, the more crispy surface area you will get. The potatoes should ideally have a sort of creamy layer of potatoe residue on them. Yes you will break some potatoes, trust me it's worth it.

@@JustanamebroDK Yes, the craggly bits are where the flavor lives!. My relatives in wales used to use a fork to rough up the outside, but I find if I am just a bit brutal with them when tossing them with the fat, after par boiling, it's good enough. :D

put them back into the pot... do you mean after draining the water? was confused when reading that part

Good catch! I think the error he made was using the conversion formula C = (F - 32) / 1.8 and directly inserting F = ΔF = 50. Instead, we want to find ΔC = C_2 - C_1 = (F_2 - 32) / 1.8 - (F_1 - 32) / 1.8 = (F_2 - F_1) / 1.8 = ΔF / 1.8, i.e. the offset (-32) drops out.

Bro I didn’t even catch that

Some people are just bored.

Fahrenheit should never be used ever

Well no one important looked at the C anyway :)

Any results? I'm curious

You want really crispy potatoes? Do the par boil with salted water and throw in a half-tsp of baking soda. The alkaline water breaks down the surface of the potato. Strain and let them cool a bit so that more moisture evaporates and the surfaces are drier. At that point add the oil and roast. Thank me later.

Also, add baking soda while parboiling to make them EVEN more crispy.

Weird replies. Of course the baking soda goes in the water while parboiling - where else would you put it (BLEH)? Salt the water while parboiling - and then salt the potatoes again after. Half the point is to saturate the potato throughout with salt - kinda like brining. Salt at the start, salt in the middle, and finish salt the final dish. Salt to taste obviously - have care - don't give anyone hypertension. Dehydrate? The potatoes are being par-boiled in WATER - not going to dehydrate (do people parboil in their dehydrators? srsly?). Wash? WUT?! XD Don't wash the potatoes after parboiling! The whole point is to break up the surface so that you can roast the high surface area starches. If you use too much alkaline, or you boil too long, and you end up with a mushy potato mess that is on you. If you need to wash you are doing it wrong. PAR BOIL don't boil-to-death. The potatoes should have a fluffy surface but not be complete mush. Google: The Best Crispy Roast Potatoes Ever Recipe Serious Eats. Do that recipe. Not the other crazy advice this comment got.

@@Dap740 wait you just put raw potatoes directly in the oven?

my grandma does that, no cheese but yes, I AGREE

I wouldn't recommend heating olive oil, only using it after it's been cooked in something like ghee. Heating olive oil makes it bad for health and taste bad (IMO)...

Oho! Thank you! I have tried frozen Brussels sprouts. Tried just steaming. Yuck. Tried roasting, but I must not have done it right. This though...very helpful.

@@revannoct6571 how bad for health

@@revannoct6571, well I know that burning olive oil is very easy at high temperatures so is that what you are talking about because that can be fixed by using extra virgin olive oil

I only like soft brassicas, I usually just steam broccoli and even if I roast it, it takes forever until it is done enough. I mostly don't eat restaurant vegetables because they are too undercooked and crunchy.

Different strokes for different folks. I like them soft too. Steam them to keep nutrients in.

There is no right or wrong! Only preferences

Japan's pallet is the same way - nearly everything is as soft as can be, and it's tough to find good, crunchy foods you can sink your teeth into. However, when it comes to broccoli, I completely agree with you! Soft and soggy is the only way to go. With lots of butter... Lol 🧈

i don't believe in correct or incorrect ways but i personally like them cooked just past crunchy. i don't want them crunchy i want them like, firm. assertive lol. like i don't want to have to gnaw on a broccoli stalk i like soft ones too though. i have stomach issues and soft ones are better for me. actually a lot of people with different physical needs have to have soft veggies

The baking soda helps with the crispness

GARLIC???????? WHY on earth spoil the flavour of potatoes with garlic???? There NOW seems to be a British obsession with garlic. It's as unnecessary as SALTED caramel.

@@childofthe60s100 A TINY bit. Powder form. But yeah maybe I'm not the biggest fan of the taste of potatoes. Like I wouldn't eat an unflavored boiled potato.

@@childofthe60s100have you considered that many people just like the flavor of garlic?

A tip I picked up is shake the shit out of the potatoes in the pan before roasting. You get lots of little crispy bits that way.

Sorry, with this method are you still roasting them in the oven and adding butter to that pan towards the end? Or are you cooking them in a frying pan? Really want to try out with butter, thank you for the tip!

@@williamwidegren2027 Sounds like he's referring to the pan on the stove, not a sheet pan in the oven the way he described it. Not an illegitimate way to do it, but it was not what Ethan was describing. Also, while I love butter, it is not in my estimation the end all, be all for oil used. I often roast with olive oil in the oven, it's tasty, but not quite the same as butter. Now, if I'm to do carrots much like he described, then yes, definitely will use butter there.

A whole video in on youtube about how salted vs unsalted is almost no different lol adam something or other

@@ottomattix86 As far as use, that's right, but unsalted butter may taste a bit sweeter, or flatter, salted butter will enhance its flavor some, but what we have for salted butter these days is nothing like it was in earlier times as it was used as a preservative before refrigeration.

Thanks!!

The second u add any sugar is when u make them into disgusting roasted pseudo fruits

Caramel? Or Maillard?

@Blk Frost thats mean for no reason

@@theinceptionx maybe to keep the OP grounded to the planet earth.

Why do you want to keep OP grounded to Earth? If you're gonna say it's for their own goods then isn't it better to do that in a nice way? Unless, of course, it's not for their good but for yours.

Sure, and there is a mouse helping a chef in Paris.

he did mention that they get better vegetables

He literally said in the video that reason #1 was that they get better vegetables.

he said that in the first minute of the video

Thanks for letting us know Restaurants, like any other business, are susceptible to corruption. No free markets over here.

That's a long winded ass way to say, salt ya food and give it a taste. This whole video, I am convinced is a troll video. There's no way someone elongated common sense for real. Nobody is that meta hipster ridiculous.

Salt is tasty, but salt also causes high blood pressure and cardiovascular disease. Most people know that seasoning and fat is that what makes restaurant food taste good, but choses not to eat that unhealthy at home.

first, i only use pink seasalt. these video's don't say what Kind of salt. that's my main criticism, (since he did ask what we thought,,,So,,onward,,,, Everything Else was wonderful. the information, the way he explained ALOT of things home cooks prob. don't know but would do if they really want to make nice food and getting a temp gauge, would not be that hard, but i would never think of it... or realize it's helpful. Im Italian, so i know to use just a little goes a long way,,, i like how he measures it,,, lol, i save time and dishes and just tip the tin of oil and fill up the white plastic cap one time or two. (i just made panckes alot of them, at a certain point,,,, i mixed water and strawberry jan,, poured it over the pancakes that still were dry from cooking and i didn't pile then with butter cookiing,,, the water, jan were thrown on in the end for a nice little tiny sauce and color,,, i put the olive oil in a little corner and always make sure i use it heated. It's one of my tips for feeling full,,, i eat at least a tiny amount of olive oil every day,, (warm, not cold,,, cooked and warmed in the food. AND, the roasting,,,, (parboiling is a good thing,,,, 6-8 minutes seems like a Long time,, to me. i would try to get the water to boil Really hot boil then 5 minutes,,, test them,,, if they are not quite ready i'd do maybe another minute OR is it's a softer veg. i let it sit in the hot water until it tenders up properly. (like don't over parboil them) (im being very technical but cooking is technical and we want it to be Gorgeous. The type of roast he was looking for is not at all what i like. i would not like the dark, dark, too close to burning point. i like more of a brown,,, or if you have a simple sauce that will help brown it,,, maybe soy sauce and ? a bit of brown sugar,, (just a bit that you could spoon over the veg during the cooking process to give it a browning effec and keep it plump,,, they got kind of withered, imo. Yes,, a sauce with even a Touch pinch of butter spooned over carrots,, with some little amount of ginger (tiny),,, That's how i like to roast,,, and i always, always turn potatoes over,, move them on the pan,,,having the potatoes with 3 sides and a skin side are perfect. just letting then sit there and roast without shaking the pan and getting it all flavored by moving it around,,, turning each veg over,,,, (just putting them in the oven and letting 20 minutes go by,,,, Just not a way i would ever do it... Those are my thoughts,,, Im really NOT bashing this video. All the basics are real,,,, he laid it out perfectly,,, Especially the Foundation at the beginning,, that gets a award for teaching us. i cant' use alot of salt, that's why i use pink himalayan, you don't need as much.... On certain holidays my daughter just salts alot more than my usual amount,,, It is SO Feastlike,,, i do salt up well about 2-3 times a month,, just to savor that part, i can't get bad water retension if i only do that 2 times a week.

Years ago I cut back on salt quite heavily now almost everything tastes way too salty. From my experience, it's very personal how much salt will be too salty. I used to love tons of salt now just a tiny bit could make something way too salty for me. I cut back salt in all recipes now by at least half, and eating out can often be a salty experience for me. Most restaurant food is still good, fast food is basically unedible.

@@petpaltea why do muricans believe that bullshit and are afraid of salt

We always do that in my household, surprised to see that people just straight up roast veggies without boiling them first

Semi-boiling cut spuds is definitely a step I will never NOT do when roasting. The oil coating creates a sealed casing which allows the extra moisture inside to steam them up to perfection. Reply

I prefer a nice steam but will boil if I feel too lazy lol.

Par boiling brings out sugars and starches which encourages better browning and more flavor (Aka. the Maillard Reaction).

This 100%. I got a new Nordic Ware half sheet pan that's made from aluminium and it transfers heat so much more efficient compared to my old sheet pans. Eventually it's all going to be nordic ware.

100%

So what are some good pans you can buy in the UK? I have one -- I believe a Mermaid? -- that's infinitely better than my others, but given that we buy everything online these days, it's hard to know where to start.

@@twatmunro Don't know what is available there but the important part is to season them well on both sides. If it looks clean it's not seasoned enough. The standard generic ones from a restaurant supply store work fine. Most will accept walkins without having an account. Save a new squeaky clean one for stuff you don't want to brown as much on the bottom.

Totally agree. A case in point, about a week ago, I made a pasta dish using chicken thighs and browned them in my stainless steel saute pan and they didn't brown up nearly as well, nor as fast as they did in my well seasoned carbon steel pan a few weeks earlier with I made a sandwich from a long gone restaurant I used to patronize in Seattle and did the same thing with the thighs, sauteed them in the carbon steel and they browned nicely and came to temp, I think they were taken off at 180F at the time. Agree on the sheet pans, the half sheets are fine for most households, and I would also recommend a Qtr sheet for smaller tasks, and for spreading out small amounts of something to cool quickly or to flash freeze something before bagging for longer term freezer storage.

Eating food cooked at home is generally going to be better for your health and cheaper as well. It does require you to cook and take the time to buy the ingredients, think about what you'll do etc, but it has solid benefits.

@@Kavriel totally. gotta keep chopping😄

You don't have to worry about what you eat if you work out more 😉

@@jdamommio While a ketogenic diet works for some people, it doesn't for everyone. Obviously you're going to get a hundred different opinions here, but generally, balancing your food groups to maintain satiety and keep a caloric deficit of a couple hundred calories a day is the most effective long-term weight loss strategy. Carbs get a bad wrap because often they're prepared (as evidenced in this video) with lots of fat. Fat isn't bad either, none of the macronutrients are bad - but carbs help people feel satisfied after eating. Cutting them from your diet can work for short term weight loss, but in my own experience, isn't effective long-term.

@@jdamommio well that's why I was addressing a comment about body fat, not nutrition :)

shit if thats true grocery stores are stocking unsellable produce since my produce supplier has fucking without fail gave us rotting potatoes and brown lettuce with juice the same color juice all over the boxes

yesss

Haha! I like your last tip :)

and Acid, a squeeze of lemon, lime, wine can transform your cooking. Salt deepens and Acid brightens flavours

@@albuseisenhorn3385 Yep. To balance a dish ask if it has enough salt, sweet, fat, acid, and umami.

I wonder how these apply to a steam oven

i always seeing people getting rid of air fryers.

I will never fry in air.

Air fryers are amazing. I very rarely use my oven now.

I hate air fryers lol, such a gimmick and a scam

No the biggest different is fat

To add to this list: -Use Acids (lemon, vinegar, wine etc) -know when to use a Dry or a Wet Brine, dry brine is great for browning wet is great for infusing extra flavours. Think wet for cooking pastrami/chashu vs dry for seared peppered chicken fillet/roast chicken

Well i mean about steam ovens... There are options such as ninja foodi's multicoocker... It's reasonably good and reasonably priced.. (not to mention extremly versitile)...

@@donotlike4anonymus594 yeah there’s really only three companies making home steam ovens only one of which can be built in. Hence why I said it’s rare in the home

@@albuseisenhorn3385 yeah I included brining and curing in my list and I’d say that acids are part of seasoning.

@@BEN_THE_CAT_GUY well i mean sure.. idk about the industry but as i said it's reltivly available... A good ninja instant pot will do the job... Also it's common to just add a bit of ice into a normal oven or duch oven...

So on that note and this is VERY important - for people who do not live in areas that are at peak growing season all year round. Frozen vegetables are picked at their most ripe stage vs most supermarkets when tend to pick early to avoid spoilage or so they can ship world wide. Same thing with canned veg like say tomatoes which are never picked when ripe (unless you are lucky) so I always go for a can of good whole tomatoes - they are at peak ripeness and have very little processing done to them. We shouldn't fear or disparage canned or frozen food (except when overly processed or from a restaurant that charges top dollar for frozen food, which is usually over processed anyways).

@@albuseisenhorn3385 great advice! Good to know

@@albuseisenhorn3385 the biggest problem for canned food is the plastic lining in the cans. agree with you

You have restored my faith in humanity.... this video is proof that we slowly decline as a species...

@@medievalfarmerstudio4762 Dude, what? Why?

@@eac-ox2ly Presumably because by and large we can't cook shit anymore, and instead rely on restaurants or processed foods to get meals that are deemed tasty.

@@eac-ox2ly Putting it like that might be a bit dramatic, but much of what used to be common knowledge to grandma is lost today because we're more busy consuming media than preparing food.

@Karl with a K They taste delicious.

I did the same thing but I had an opposite effect. I really really really really prefer it without any salt