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Andrew Watman
Registrace 15. 05. 2012
in search of the most indulgent food.
based in los angeles.
based in los angeles.
Video
Best NY-Style Pizza in LA
zhlédnutí 1,2KPřed 10 měsíci
#pizza #italianfood #lafood #lafoodreview #streetfood #bestpizza #nystyle#nystylepizza #dannyboys #joespizza #escospizza #apollonias #deninos #tomatopie #vitospizza #primepizza #pizzawagon #secretpizza #lataco
Espresso and Wine at Manna Cafe
zhlédnutí 44Před 11 měsíci
#coffee #coffeeaddict #coffee #espresso #smoothie #oaxaca #latte #cremebrulee #laeats #lafood #lacafe #dates #winebar #cafeculture #lafoodreview
Best poke in LA!
zhlédnutí 260Před 11 měsíci
#poke #tuna #edamame #hawaiian #lafoodreview #lafoodguide #malibu #elsegundo #redondobeach #glendale #laeats
Lotus of Siam - best Thai food in Vegas
zhlédnutí 628Před rokem
#thai #thaifood #lasvegas #vegas #vegasfood #vegasrestaurants #lotusofsiam #curry #crispyduck #crispyrice #foodgram #foodreview
US Open Honey Deuce!
zhlédnutí 639Před rokem
The US Open calls for a set of Honey Deuces! My version: 4 muddled raspberries 1.5 Oz Grey Goose 2.5 Oz Lemonade .5 Oz Chambord .25 Oz Elderflower Liqueur Top with soda water Honeydew balls for garnish . . . . . . . #usopen #cocktails #honeydeuce #greygoose #chambord #stgermain #bartending #tennis #refreshing
The Silkiest, Most Luxurious Espresso Martini
zhlédnutí 216Před rokem
1.5oz butter-washed Hennessy/cognac 1oz Kahlua (or Mr. Blacks cold brew liqueur) 1oz fresh espresso (cooled down) 2 dashes chocolate bitters Pinch of salt Long shake with a large ice cube Chilled coupe/martini glass Garnish w espresso beans . . . . . . #espressomartini #coffee #espresso #martini #kahlua #bartending #cocktails #hennessy #mrblacks #counterculture #feebrothers
Best Boba in LA!
zhlédnutí 355Před rokem
#boba #bobatea #bobaguide #yifang #chichasanchen #bubbletea #pasadena #sangabrielvalley #ube #taro #matcha #losangeles #foodguide #tancha #sunrightteastudio #wushilandboba #latea #heyhey #teamaru #mottoteacafe #fengcha
First time trying Birria Ramen
zhlédnutí 147Před rokem
#birria #ramen #birriaramen #mexicanfood #japanesefood #laeats #lafood #larestaurants #foodreview
Delicious poolside bites at Canopy Club in Culver City
zhlédnutí 134Před rokem
#canopyclub #shayhotel #culvercity #foodreview #larestaurants #laeats #lafood #tuna #fries #biscotti #culvercityrestaurants
Spanish restaurant Tatel in Beverly Hills
zhlédnutí 213Před rokem
#tatel #beverlyhills #laeats #larestaurants #spanishfood #octopus #lambchops #breadpudding
The perfect egg roll doesn’t exi-
zhlédnutí 54Před rokem
#mylai #vietnamese #vietnamesefood #westhollywood #hollywood #lafood #larestaurants #eggroll #banhmi
Iki Ramen is one of the best ramen spots in LA
zhlédnutí 830Před rokem
#ramen #ikiramen #sushi #japanese #lafood #larestaurants #porkbuns #koreatown #hollywood #ramenbowl
Juicy Sous Vide Chicken Breast with Anova Precision Cooker Pro
zhlédnutí 40KPřed rokem
#anova #anovaprecisioncookerpro #anovafoodnerd #cooking #kitchen #kitchengadgets #tech #technology #chicken #sousvideque
Baking Cookies in 3 Smart Ovens
zhlédnutí 1,2KPřed rokem
#cookies #chocolatechipcookies #tech #technology #techgadgets #kitchen #baking #cosori #brava #geprofile #smartoven
You need to power it on before you dump in the flour otherwise it doesn't auto calculate the right liquid amount.
This machine will pay for itself for the pure bonifide pastaholic.
Still looks raw and bland
Nice black sear
Krung Siam 🤌🏽, try that place.
Dudes had a secret since highschool
You sound like gay
Push the … and select “don’t recommend channel.”
👎👎👎
I guess you have _slightly_ got your priorities wrong: I have used the Anova Pro- the stopped to work, because the control electronics apparently were broken. I got one replacement unit, and the controls continued to work - but it stopped to heat! Don’t get me wrong - I am a fan of Anova (my original cooker - even though I used it very often was good for several years - and my Nano works like a charm), but the Pro is more expensive but less sturdy - and to be honest, I don’t even know, why you should buy one (the nano is a bit loud, needs a relatively high water level and needs a bit longer - but the classic cooker should be fine - and the Pro is max incrementally improving on the original unit. However: you should really spend more money in a vacuum sealer. The valve bags are far more expensive - I purchased (before Anova released their chamber sealer) a professional one - and it was expensive - but glorious! But a foodsafer would definitely do a good job.
The metal insert inside the clear bowl. What’s that called I can’t find it on their website?
Wire rack….
Why do you sound like a teenage "influencer" reviewing her pumpkin spiced latte?
I like it
'this one time at band camp...'
❤❤😂
Please tell me where this is!!!!
Tatsu on Melrose in LA
Looks amazing
are those bao buns? looks yummy 😋👍
Another good thing about sous vide is the you can’t overcook the meat because the temperature never goes above what you set the cook temp to
if thats the case, he ate undercooked chicken. needs to be 165°F, not 146F.
@@MoeMan216The sear finishes the cooking when you sous vide.
@@MoeMan216not true. 165 is the temp the bacteria level dies off instantaneously. Look up the thermoworks page on chicken temperature. I take mine out of the oven at 148. If it stays at 148 for 5 minutes it's the same safety as 165 for 1 second. They tell everyone 165 because most people are too stupid to understand the 2 variable equation that's a function of time and temperature. If you know what you're doing you can cook to a much lower temperature than 165 safely. And it gives a much better result.
@@JRush374 interesting, I didn't know that.
@@MoeMan216 try using a probe thermometer to keep track of the temps. Put the tip in the thickest part of the meat and keep it at 148 for 5 minutes, keeping in mind that the mass of the meat will keep it hot for some time. It takes some time to learn the mass of meat and temperature gradients. Imagine a 1,000lb piece of meat taken to temperature. The surrounding meat is hot and will keep it at that temperature for longer than a smaller piece of meat. Now imagine a very small piece of meat that is at temperature. If you remove it from heat immediately, the outside temperature will cool it quickly. It's possible that the internal temp will not stay at 148 for 5 minutes. It takes some experience to learn this. In reality, the USDA guidelines(which the thermoworks guide is based on) is itself very much oriented towards safety, so you can be roughly right and be relatively safe. It's all based on large numbers and average risk. You could be unlucky and get sick by playing with the numbers, but it's not likely. It will be way juicier and tender at 148 than if you took it to 165, if you learn to have intuition for time, temperature, and mass of meat. Keep in in mind that fattier cuts like leg meat need higher temps. Not for safety, but because the fats need the higher temps to render and become soft. Otherwise, they'll be tough. Try sous vide. You can take the chicken to whatever temperature you want without worrying about overcooking. I recommend reverse searing after to get that maillard reaction taste. I take it directly from the sous vide to an ice bath, keeping it in the vacuum seal pack. I allow it to cool and then remove from the pack and pat it dry with paper towels. Then use a cast iron as hot as it can get to sear. Put a pat of butter or two immediately before adding the meat. Sear for about a minute or so per side. Put on a plate and freeze it for 30 minutes. I use this method to stop the cooking process and prevent overcooking when searing. If you sear it while hot, the heat will continue to cook the meat and it will be overcooked. You can use similar method for other kinds of meat. Change the finishing sous vide temp depending on the meat. You may want to finish a beef cut at 125, for example. This depend on the specific cut and fat content. The decision to sear afterwards also depends on what you're using the meat for. If you're cutting it up for chicken salad, you may not want that maillard reaction flavor, and so you may want to skip it. If you're using the meat for sandwich slices you'll probably want that maillard reaction flavor.
To much work....🤨
Not really. The perk of using a sous vide cooker is that you can set this up the night before, then start it via the app while at work so when you get home, your meal is 90% done
Very good video
Store bought cookie dough is the first problem... 1 egg 1c granulated sugar 1c brown sugar 1 stick butter 1/2c crisco 1tbls vanilla 1tsp baking soda 1tsp salt 3c flour Chocolate chips
First! Can you pin me?