Once you know that packaged, cut lettuce is the most common food linked with foodborne illness, you won't even consider buying pre-cut greens

Best corn tortilla making video ever!

I live rurally and eat a lot of garden grown lettuce & greens. I wash freshly picked lettuce in cold water and drain it in my dish drain. I do not worry about the lettuce drying completely. Then i take a long unbroken length of paper towels and lay the lettuce leaves across the towels. Once arranged to cover the paper towels as well as possible, I roll the towels like a rug. I place each roll in a plastic bag which I do not close. Once the bag has as many rolls as it will hold, it goes OPEN in the crisper drawer. Keeps for weeks. I use plastic bags for bread; kinda like bakery bags, but you could use ziplock bags, clean shopping bags, or even small unscented trash bags.

Wow what a waste of my time to watch

TY

This is why I’ve been smelling a light fishy smell with some brands of bread.

Thank you! 🎉

Always worth learning from Helen!'s comprehensive approach to teaching!!

Finally a good video

wow. something so simple...

TY for the info. Very helpful!

With canola oil, it really depends on the brand. Some brands are properly neutral. My local grocery store brand reeks like lamp oil no matter what the date on the bottle says. ALL canola oil seems to have a much shorter shelf life than basically any other oil, and yeah, develops a mustiness. It's garbage oil. We shouldn't use it.

conclusion just cook with 10" skillet like the mainstream does with an affordable induction then get a gas burner for the wok

I pick my lettuce, store it upright, in a jar of water. I can keep it on the counter for days, tearing off what I need.

omg thank you for exact measurements of everything in grams!!❤ I love you

I use flour sack towels. Less waste and they hold up where paper towels can rip or break down. I also find that once lettuce is cut off the base, it starts to brown at the ends…just me? I store the heads whole.

Soybean oil = unhealthy garbage whatever brand it is.

I live in an apartment complex and need to use the complex's community grill. It looks like it isn't maintained. The cleaning technique you describe at 4:30 -- 1) Will it clean the bottom of the grill grates or just the top? 2) Will it do anything to solve the problem of fat that has fell to the bottom re-igniting? I'm worried that the answers to these two questions are both "no" and that using the grill available to me will risk bad health effects. I think I've heard that the stuff that burns is a carcinogen.

150 dollars is cheap for a knife that will out last most using them

I now refuse to go to retairants that cook sous vide. Food is mushy.

Hi Helen, Do you have an opinion on stainless steel baking sheets, like All-clad or Hestan? Does steel change cooking? Do steel baking sheets are really superior to aluminum? Should stainless steel baking sheets be seasoned too?

no metal spoon on nonstick ;) hiyaa...

❤ thank you very much❤

I remember before I saw Lan Lam's video, I saw Lucas Sin's video about cooking mushrooms in water before browning them. It's a great technique! You also need less oil to brown the mushrooms since they're already pretty plump with water and don't absorb so much oil.

Why did mine fall apart so badly? I dried the chickpeas as instructed. The only other difference was that I used date syrup (silan) instead of pomegranate molasses but I doubt that was the problem. Perhaps it requires refrigeration after all..

I couldn’t agree with you more I grew up in Los Angeles, and moved to Atlanta at age 15. We had Best foods Mayonnaise west of the Rocky Mountains, and found that east of that was Hellmans. No other mayo works or tastes as good. Everyone has their favorite. Mine is always going to be Hellmans.

Yeah but ... soybean oil. I am not using "mayonnaise" made with that. Olive oil please.

Fermented Mayo Last much longer...

Not only does it stink, it transfers that smell and taste to the food you cook with it. And its not a healthy oil anyway.

This was incredibly helpful, thank you! I love your teaching style

That looks delicious.Thanks for the lesson😋

Damn girl, how much salad are you eating ? I might have to alert "Bugs Bunny" !

Inspiring, great video!

Haven’t boxed, picked salad greens always been considered terrible quality? Like buying precut carrot or or supermarket croissants. The convenience comes at a massive cost. Also what are you pointing to on the mayo jar?

My educated guess as to why the US is behind in induction stoves vs the rest of the world is that our typical outlets are 120v vs 220v in many other countries. I do know about wiring a 220 v panel and that most modern homes have 220v stove, dryer and single garage outlets, many don't especially if they were built for gas stoves and driers. 220v 50hz allows for more power than 120v 60hz.

Homemade Mayo with olive oil is NEVER made with heavy, highly flavored and scented extra virgin olive oil. Mayo can be made with light salad olive oil, like Bertolli.

Helen are you russian...?

Just saw the pinned comment. I WAS going to comment that I NEVER use soy bean oil, solely due to its fishy flavor.

High oleic sunflower oil should work well too, but it is difficult to find in retail even though is makes up a huge part of the sunflower oil crop. Ordered online by the gallon it is 2×-3× the price of soybean oil purchased at a grocery store. It has a fat profile similar to olive oil but without any olive flavor (Standard sunflower oil has a high linoleic fat profile more similar to canola, soy, and corn). It was bred useing traditional selection methods and mutations, not by modern gene splicing. High oleic is very popular for industrial deep frying like potato chip makers because it has 3.5× more oxidation stability than standard sunflower oil. There is also a high-stearic-high-oleic type having more saturated fat for solid products and 6× more oxidative stability than standard sunflower, but this is still a specialty food industry product (farmed on contract, not much open market).

I watched other videos and they add 🎉whey or a strong probiotic with billions of bacteria to extend the life of the mayo. That allows us to keep our mayo or 2 to 3 months. Has anyone heard of that on this thread?

Thanks a ton❤🎉🎉🎉🎉🎉

They soak it in sugar water and it draws in the water.

Such a helpful video! Love your content, Helen! It's always smart, practical, and delicious!

instead or normal water, i add a bit mineral water or soda to my pasta dough...try it 😎 Instead of cooking the pasta in saltwater, try instant (granulated) broth

May I, as a producer of Mesclun, comment your Video? We produce non crunchy Mesclun according to the requirements of restaurant chefs. They ask for tender, small and non crunchy leaves, compared to the varieties imported from Italy. Second, lettuce becomes bitter only during the long summer days. The same chicory varieties are sweet in winter and very bitter from mid spring till September. I produce for my local market 17 varieties of Lettuces and Chicories in the mix, 10 for Fall and Winter and 7 for Spring and Summer.

Re Mayo 10:56 You said use “mayo from a jar, not a bottle” and then said “because of this” with an arrow, what is the arrow pointing to? I don’t understand, isn’t a bottle and a jar the same thing?

What was your backup gas stove? Seems like a good one to buy for backup during power loss.

can i make 2 sheets at a time?

Helen, you definitely deLIVERED

Helen is right (again). "Organic" has a specific legal definition when applied to foods sold in stores. Part of that definition involves tracking and paperwork. Nothing whatsoever in the definition implies quality. It's a hype word, just like "artisan."