That first chef's version not only looks amazing, but is the only one I feel I could actually make in my kitchen right now. The others are actual fully elevated dishes that would take either way...
That first chef's version not only looks amazing, but is the only one I feel I could actually make in my kitchen right now. The others are actual fully elevated dishes that would take either way too much time, far too expensive ingredients, or both. No judgement, the video title did not say "that you can make at home", just that the first one is the only one that excited me.
Other than the gnocchi one, I felt like you could just do the easiest part of what they did and have a much better result than the typical prep method. It seemed like sautéing onions with the...
Other than the gnocchi one, I felt like you could just do the easiest part of what they did and have a much better result than the typical prep method. It seemed like sautéing onions with the flavoring packet was a popular strategy. For the third one, I would have just stopped after adding the noodles. It was a reminder how quick and easy something like a kimchi jjigae could be. You just need kimchi, scallions, pork belly, frozen tofu, and a ramen packet. I also felt like the last one was very realistic, assuming you sub in bacon or mushrooms instead of A5 wagyu brisket.
Wow, every single chef made the base separately. I gotta start doing that! Also it's so weird to me watching restaurant chefs cook - butter in everything! I never use butter at home cause it makes...
Wow, every single chef made the base separately. I gotta start doing that!
Also it's so weird to me watching restaurant chefs cook - butter in everything! I never use butter at home cause it makes me sick, I can't have dairy. No wonder I feel sick every time I go out to eat, even if the meal looks dairy free there's always a ton of butter in it.
Yeah, that's also why counting calories is somewhat futile when you eat out too. :/ Butter and most cooking oils are incredibly calorie dense, and professional chefs tend to use significantly more...
Yeah, that's also why counting calories is somewhat futile when you eat out too. :/ Butter and most cooking oils are incredibly calorie dense, and professional chefs tend to use significantly more of it (and lots more salt) than most home cooks. So when I eat at restaurants I usually just try to guestimate the base calories of all the ingredients but then add another 200-300 more calories on top of that to account for the extra butter and oil.
Yeah I really had to almost stop eating out entirely. I was eating like 1/3rd of what they give me, ordering just veggies, and still gaining weight cause they just dunk the whole meal in oil and...
Yeah I really had to almost stop eating out entirely. I was eating like 1/3rd of what they give me, ordering just veggies, and still gaining weight cause they just dunk the whole meal in oil and butter. It didn’t even taste good most of the time so I basically spent $20+ at any restaurant to feel sick and gain weight.
It was a slow adjustment but now I eat at home unless its weekend brunch and I started cutting way back on that too cause the loaded oatmeal actually kinda slaps
Agreed! I eat overnight oats 3-4 times a week, and I actually really enjoy it too. My recipe: And right before eating it I usually mix in a bunch of fresh/frozen fruit for a super healthy ~400cal...
loaded oatmeal actually kinda slaps
Agreed! I eat overnight oats 3-4 times a week, and I actually really enjoy it too. My recipe:
50g old fashioned rolled oats
(don't use quick/instant oats, they turn to mush!)
10g chia seeds
(for 100% RDA of omega-3, and giving it a more pudding like texture)
1 cup skim milk
10g brown sugar
(or whatever sweetener you prefer, I sometimes use maple syrup or honey instead)
50g Oikos high protein 0% plain greek yogurt
Combine in a mason jar or similarly sized sealable container, give a stir, then soak overnight in fridge
And right before eating it I usually mix in a bunch of fresh/frozen fruit for a super healthy ~400cal meal that actually keeps me full for hours.
That sounds so good! Ive been having almond milk yogurt for breakfast lately, maybe 5 tbsp yogurt, tsp chia seeds and several blueberries. Blueberries are available pretty much year round here so...
That sounds so good! Ive been having almond milk yogurt for breakfast lately, maybe 5 tbsp yogurt, tsp chia seeds and several blueberries.
Blueberries are available pretty much year round here so Ive always got some on hand for breakfast. Used to just eat a handful plain, but since the yogurt intro Ive been putting them in there and I gotta say, my stomach is so happy about the yogurt lol weird how much of a difference it made.
I had never heard of almond milk yogurt before. Looks good, and apparently it has live culture bacteria in it too though, so that's pretty neat. No wonder it's helping your stomach! I've found the...
I had never heard of almond milk yogurt before. Looks good, and apparently it has live culture bacteria in it too though, so that's pretty neat. No wonder it's helping your stomach! I've found the same to be true for me since upping my yogurt (and fiber) intake too. My stomach and bowels are both a lot happier for it. :P
p.s. Fresh blueberries are a year round thing here too, and also my go-to fruit for oatmeal and yogurt as well. ;)
I have found that many restaurants give calorie estimates for their meals these days. I mean, they aren't low numbers, but at least it can give you an idea of just how bad it will be for you.
I have found that many restaurants give calorie estimates for their meals these days. I mean, they aren't low numbers, but at least it can give you an idea of just how bad it will be for you.
I always zuzz up my ramen with veggies and flavour enhancers. My easily adoptable takeaways from this video are: -egg yolk for thickness (and props to the first chef, use the white for egg drops)...
I always zuzz up my ramen with veggies and flavour enhancers. My easily adoptable takeaways from this video are:
-egg yolk for thickness (and props to the first chef, use the white for egg drops)
-sautee the soup base for extra depth
Ditto. My go to methods for zhuzhing up my instant ramen is to use whatever fresh aromatic veg I have handy to fry up a quick mirepoix/soffritto of sorts as the base, or if I'm feeling lazy I will...
Ditto. My go to methods for zhuzhing up my instant ramen is to use whatever fresh aromatic veg I have handy to fry up a quick mirepoix/soffritto of sorts as the base, or if I'm feeling lazy I will just throw some leftover roasted veg from my freezer into the broth to add some depth to it. I don't generally use just the flavor packs in water to make the broth though, but instead I use boxed broths (which I always have in my pantry). I typically then add in whatever meat I have available (e.g. often leftover rotisserie chicken or grilled kebabs), and some bone broth powder or eggs (like Esther Choi did) to thicken it up, along with some duck fat or toasted sesame oil or black garlic oil or chili oil. I also usually add some oyster sauce or Hoisin or mushroom powder or miso paste too, for extra umami. Then I add various dried herbs and spices, whatever I think will go well with the rest of the ingredients. Then I finish it off with some fresh chives or scallions or basil or cilantro if I have any.
It's almost never the same combo any time I make it since it's always a hodge podge of various things I have in the fridge, freezer, and pantry, but it usually turns out pretty good, if I do say so myself. :P
Just gonna drop this here since it's the same idea: https://www.youtube.com/watch?v=WW62RWXMlTc I love this guy's accent. I've never heard a Korean-Italian speak English before but somehow it's...
Just gonna drop this here since it's the same idea: https://www.youtube.com/watch?v=WW62RWXMlTc I love this guy's accent. I've never heard a Korean-Italian speak English before but somehow it's exactly what I expected. I also like how simple it is, without any fancy ingredients.
That first chef's version not only looks amazing, but is the only one I feel I could actually make in my kitchen right now. The others are actual fully elevated dishes that would take either way too much time, far too expensive ingredients, or both. No judgement, the video title did not say "that you can make at home", just that the first one is the only one that excited me.
Other than the gnocchi one, I felt like you could just do the easiest part of what they did and have a much better result than the typical prep method. It seemed like sautéing onions with the flavoring packet was a popular strategy. For the third one, I would have just stopped after adding the noodles. It was a reminder how quick and easy something like a kimchi jjigae could be. You just need kimchi, scallions, pork belly, frozen tofu, and a ramen packet. I also felt like the last one was very realistic, assuming you sub in bacon or mushrooms instead of A5 wagyu brisket.
Wow, every single chef made the base separately. I gotta start doing that!
Also it's so weird to me watching restaurant chefs cook - butter in everything! I never use butter at home cause it makes me sick, I can't have dairy. No wonder I feel sick every time I go out to eat, even if the meal looks dairy free there's always a ton of butter in it.
Yeah, that's also why counting calories is somewhat futile when you eat out too. :/ Butter and most cooking oils are incredibly calorie dense, and professional chefs tend to use significantly more of it (and lots more salt) than most home cooks. So when I eat at restaurants I usually just try to guestimate the base calories of all the ingredients but then add another 200-300 more calories on top of that to account for the extra butter and oil.
Yeah I really had to almost stop eating out entirely. I was eating like 1/3rd of what they give me, ordering just veggies, and still gaining weight cause they just dunk the whole meal in oil and butter. It didn’t even taste good most of the time so I basically spent $20+ at any restaurant to feel sick and gain weight.
It was a slow adjustment but now I eat at home unless its weekend brunch and I started cutting way back on that too cause the loaded oatmeal actually kinda slaps
It’s also really annoying when you are out at a buffet and you have to go flag a worker and ask “are these carrots vegan?”
Learning that Cheesecake Factory's spinach has an entire stick of butter blew my mind. A single plate of spinach has over 600 calories!
Agreed! I eat overnight oats 3-4 times a week, and I actually really enjoy it too. My recipe:
And right before eating it I usually mix in a bunch of fresh/frozen fruit for a super healthy ~400cal meal that actually keeps me full for hours.
That sounds so good! Ive been having almond milk yogurt for breakfast lately, maybe 5 tbsp yogurt, tsp chia seeds and several blueberries.
Blueberries are available pretty much year round here so Ive always got some on hand for breakfast. Used to just eat a handful plain, but since the yogurt intro Ive been putting them in there and I gotta say, my stomach is so happy about the yogurt lol weird how much of a difference it made.
I had never heard of almond milk yogurt before. Looks good, and apparently it has live culture bacteria in it too though, so that's pretty neat. No wonder it's helping your stomach! I've found the same to be true for me since upping my yogurt (and fiber) intake too. My stomach and bowels are both a lot happier for it. :P
p.s. Fresh blueberries are a year round thing here too, and also my go-to fruit for oatmeal and yogurt as well. ;)
I have found that many restaurants give calorie estimates for their meals these days. I mean, they aren't low numbers, but at least it can give you an idea of just how bad it will be for you.
Those ramen gnocchi looked great. I'm going to try that.
I always zuzz up my ramen with veggies and flavour enhancers. My easily adoptable takeaways from this video are:
-egg yolk for thickness (and props to the first chef, use the white for egg drops)
-sautee the soup base for extra depth
Ditto. My go to methods for zhuzhing up my instant ramen is to use whatever fresh aromatic veg I have handy to fry up a quick mirepoix/soffritto of sorts as the base, or if I'm feeling lazy I will just throw some leftover roasted veg from my freezer into the broth to add some depth to it. I don't generally use just the flavor packs in water to make the broth though, but instead I use boxed broths (which I always have in my pantry). I typically then add in whatever meat I have available (e.g. often leftover rotisserie chicken or grilled kebabs), and some bone broth powder or eggs (like Esther Choi did) to thicken it up, along with some duck fat or toasted sesame oil or black garlic oil or chili oil. I also usually add some oyster sauce or Hoisin or mushroom powder or miso paste too, for extra umami. Then I add various dried herbs and spices, whatever I think will go well with the rest of the ingredients. Then I finish it off with some fresh chives or scallions or basil or cilantro if I have any.
It's almost never the same combo any time I make it since it's always a hodge podge of various things I have in the fridge, freezer, and pantry, but it usually turns out pretty good, if I do say so myself. :P
Just gonna drop this here since it's the same idea: https://www.youtube.com/watch?v=WW62RWXMlTc I love this guy's accent. I've never heard a Korean-Italian speak English before but somehow it's exactly what I expected. I also like how simple it is, without any fancy ingredients.