30-Minute POV Meal: Gambas al Ajillo, Pa Amb Tomaquet, and Broccolini with Chorizo
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- čas přidán 17. 04. 2020
- I was feeling in the mood for some Catalan and Spanish food, so I made gambas al ajillo, pa amb tomaquet, and... some stir-fried broccolini with chiles and chorizo. It all took just under 30 minutes, start to finish, no advance prep. I didn't even pull things out of the freezer or fridge until I started recording. You can do it too!
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - Jak na to + styl
This mans fridge is actually the ark of the covenant
Lol true I don't even bother using my fridge half the time everything just spoils in it (sucky apartment fridge) Hard to keep anything sadly. Also anything I put in it usually gets forgotten then thrown out.
I was thinking that, he is feeding 3 people 3 meals a day currently, but he has enough food to feed like 10 people 3 meals a day.
I'd be so sad to see stuff go to waste with such a stocked fridge.
@@wetpaperbag1346 when you are a cook/chef things rarely go to waste. You will re purpose things constantly and with good food knowledge you can make anything with anything, there are no recipes to follow you just make what you have and prioritize things on a FIFO basis. Today I had some bacon left over, some mushrooms and asparagus which were going to go bad, a shallot, and a little bit of cream. So I made a pasta dish with those and some herbs which was fantastic.
@@wetpaperbag1346 Bro if theres one person who doesn't waste food its kenji
Geld LOL
Kenji: "The three of us will eat this salad and that's our dinner."
Also Kenji: "Late night mac and cheese quesadilla"
He mentioned the portion control so that he can eat whatever he wants. The late night snacking is apart of that.
hahaha so true
@@confusedwhale I was wondering how 2.5 people could only eat the small portions he makes. makes sense.
I'm always surprised when he says this in his videos. Yea, I understand portion controlling but still seems like such a little amount of food for three people.
@@confusedwhale just because u portion control doesn't mean you can eat like shit especially since his portions aren't even that small
Hey Kenji, mind going through the fridge and explaining what you always keep at home? Kenji fridge essentials basically.
I definitely second this!
YES!
It'd be a 70-minute video
Yes please do this!
@@iooooooo1 I'm fine with this
You never know what’s gonna come out of that magic fridge
Lmaooo did anyone else notice on 13:56 how he was so focused on the story that he accidentally put the shell in the marinate and the unpeeled shrimp back with the rest happens to me whenever I don’t strictly focus on cooking aswell this gave me a chuckle glad it even happens to the best of us!! 😂
His fridge is absolutely packed, I wonder how he manages all of his ingredients to prevent wastage.
“ the shrompers “ -
Looks so yummy enjoy your day
You're a wizard Kenji
“I’m about to cook lunch. It’s gonna take me half an hour or so, ish.”
Video length is 30 minutes.
GOD THIS GUY IS GOOD.
I dont know what any of these dishes are but I'll watch, get hungry and then go make a grilled cheese. Thanks for all the content Kenji
PASSPORT PAPIII maybe he doesnt want to make it? Maybe he doesnt have the ingredients, why the hate
At least you go make something, I just stay hungry lmao
PASSPORT PAPIII Your sunglasses are ugly, you're fat, your cooking looks fucking ugly.
Check out his recipe for kimchi grilled cheese on the Serious Eats webpage! It's surprisingly good!
This mans pots & pans game is A1
You know what- I think I like this series more because of the raw footage of an at-home chef. We get to see how he stores his produce and what brands he uses. Anybody with a watchful eye can learn a lot from these videos.
Totally agree. That’s exactly why I love these videos…
bless you kenji
Hi there! Coming from a catalan living in a seafood area....I have to say the gambas al ajillo look great! However people around here do not go into so much troble infusing any frying oil! Lol. We just throw everything in the pan in batches and that's it! Also, the pa amb tomaquet... Totally true about the rub method but you need a very precise type of tomato to do that. It's called tomacó. I love your method too! I have done it sometimes when tomacó is not in seaso. It's aldo a method very used in restaurants when making baguette sandwiches, it saves time and money!
One trick on this one...add some oil, salt and pepper in the grated tomato! We follow you every day from barcelona ☺️
please never stop making these POV videos. it's so nice to watch you cook in this format
you are informative. it's a lesson in much more than just the meal you are making
i am starting to look forward to what you will cook next! and i've got years worth of backlog to consume
20:02 this garlic is not very aPEELing
20:20 bread and garlic, what could be grater?
Stac C 20:25 the bread could be the grater
"Do you guys do experiments on your kids like that" 😂😂😂
His kid is not gonna have a easy time unlearning that stuff lmao
Ahhhahaha man I was laughing my ass off
Yep his kid going to school and every other kid correcting
Anyone seen the movie Dogtooth?
Yeah. Not exactly actually funny. I was kinda like why are you doing this to your kid, even if you think it's cute and harmless... Why take a chance you really give her a complex
Love yr food and litchen kengi
No one is talking about those excellent dad jokes.
Made this tonight - just happened to have everything, including a loaf of bread I baked yesterday. Really a lovely set of dishes! Ended up using Campari tomatoes, which were a little more watery than the ones used here, but were delicious just the same.
watching you work step by step instead of super cut versions like some cooking shows helps me learn so much better! Thank you Kenji!
6:37 waiting for Kenji to do this at 1am while his family sleeps.
Funny to hear it from the guy with the drums on the profile picture...
lmao
Hey Kenji, love the vids brother. Appreciate you filming from home, brings an authenticity to the cooking genre which is nice to see and makes it more relatable and gives a new confidence in making me believe I can do it too. One question, can you show us what you do with your little counter compost garbage?? Keep up the good work brother. Wishing you and your family well, stay safe and stay healthy 🙏🏼
Pretty sure he would use it for composting, but he does throw kind of everything in there, so it might just be a convenient tiny trash can
Compost! The city collects it.
"Microwaving is actually an effective way to blanch vegetables...." Mind blown! Thanks for the tip, Kenji! Also, thanks so much for your videos!
I've made this gambas recipe many times. It's incredible. Super garlicky and the shrimp are perfect - must be the baking soda.
on fire with the garlic puns my man
The doggie always waiting for some crumbs to fall down lol...
To live like this man is my goal in life
Gotta love this man putting the food of my country on the spotlight. Great work and much appreciated!
Que rico todo! Me encantan tus vídeos saludos des Barcelona,España
Well in Spanish you are united-statesian
Kenji- I bought your book and changed the game for me in matters of technique and complete understanding of the true science of cooking. These videos are awesome and inspiring through the quarantine. I appreciate it.
was furiously coming to comment that the “pa amb tomaquet” from the thumbnail was all wrong but saw that you mentioned and showed the traditional method as well as the other one! Thank you! These videos are great.
Kenji: *sneezes*
Me (watching a video thats over 2 years old): "Salud!"
As a Canadian living in Barcelona, everyone I know would be thrilled to see you rubbing the garlic and tomato on the pa amb tomaquet, the “right” way to do it. I also grate, though. Very well done. I love watching your videos. Thank you.
Man, I miss this kitchen so much. It won't ever really be the same.
Props for weihenstephaner beer
Hey kenji love ur vids, found u maybe a week ago and already watched tons of vids, love ur POV cooking, love your facts/ knowledge, and love that you always have something to talk about so it’s not awkward
Brainstormer 617 if you really like him you should get his book, The Food Lab.
Hey Kenji! Hearing you talk about your friends bakery in San Mateo makes me miss our home in Santa Cruz… We are now in Columbus Ohio and love watching you create your wonderful cuisines!
Best!
Jorden Weiss
Teacher: shrimps
Daughter: *its shrampers*
Kenji: We have purposely trained her wrong, as a joke
I believe it's pronounced "shrompers."
Great recipes Kenji! Greetings from Spain
I love watching your videos I always learn something
Fun fact: My dad and most of his family are hazelnut farmers here in Oregon and they all refer to them as "filberts".
That garlic method might not be more efficient, bit it's a heck of a good way to let your kids have fun in the kitchen!
Loving these videos, your insight into techniques, produce etc is fascinating. Thanks for all the uploads.
So glad you’re posting everyday. Great inspiration
It's so reassuring to learn that Kenji starts thawing his shrompers when he starts cooking.
I always feel like I’ve attended a class after watching your videos. Very valuable information!! Thank you for sharing your vast knowledge with us. ♥️♥️♥️♥️♥️♥️
y aquí estoy yo, a las 3 de la mañana viendo a un chino americano hacer unas gambas y pantumaca
30 min left in my bus ride ! Such a good find.
Just the relentless and no holds barred dad jokes
How are you so good at this Kenji? Every time I try one of your recipes it comes out breathtaking.
why do you put the dry chillis in the refridgerator?
Learned so much today about shrimp and lobster !
Nobody:
Kenji: this will take about half an hour-ish?
This: 30 minutes.
Mr. Kenji, you're a legend!
Looks absolutely fantastic
Cooked along with you on this one today. My first time trying one of your recipes!Came out super good! Thanks for the recipe, even if I am discovering it a year later
When you shook the garlic it sounded like the bells that ring at bobsled or luge events at the winter olympics
the secrets out
i love your videos bc they are raw. no edits or cuts. it shows the whole process.
Hey Kenji! You used 4 pots/pans and a number of other tools. Any advice as far as the clean up for everything afterwards?
This is such an awesome video! Thank you so much for uploading this.
this dude. he has the life.
those eating sounds dude
Hey Kenji, small note. Microwaves do work by causing the water to flip back and forth like you said, but friction isn’t involved at all. Molecules moving around by flipping/shaking/bumping into each other is one way they have energy and that energy dispersing causes the food to heat up.
Friction is a macroscopic phenomenon.
All chefs and cooking shows should be POV. I have learned more from you than just about any other cooking show. Sara Moulten gives the same good, practical advice but your videos are jam packed. Thank you.
Kenji I hope you still post as regularly as you do now after the pandemic! I've learned so much from you in the last three or so weeks! haha
Watching your videos began to be my morning tradition thanks for these videos :D
Love the videos, Kenji! Here's trick they use in the Levant when peeling garlic: peel the cloves in a bowl of salt. the salt acts as an abrasive while also drying our the moisture that causes the skin to stick. I don't have to cut the tips, and works like a charm for me. Try it and let us know! Thanks for letting us in your kitchen :)
Delicious dishes and great preparation, greetings from Spain
enjoy your vids - always learn tips & techniques from your excellent cooking. Thx. Kenji
As Cuban-American descended from Catalonians it's always nice to see someone use the right type of chorizo AND the correct amount of garlic.
My favorite "experiments on your kids" story is that my uncle convinced my cousins that donuts were called "powdered breakfast disks," or "PBDs," for short.
I learn something useful about cooking in every video.
Representant la cuina catalana, molt bé kenji!!!!!
A 30 minute long video from Kenji is what I've been waiting for a long, long time
8:21 the way the garlic peel flies into the bin lol.
What is it with chefs and puns?😆
Mouthwatering! Thank you for the uploads
Every video you make, I learn like 86 different things. I'm ready for the inevitable whiteboard or chalkboard and quick history lessons that will inevitably happen.
Hey Kanji--love the channel. We convinced our son to call shrimp--swumps! Hilarious and awesome.
Kenji can take out anything from his fridge and would believe it that he would have it in his fridge .... Really envious fridge there
Speaking of things in the freezer, what about freezing garlic? My warehouse store sells 2 pounds of garlic for ridiculously cheap but it would take me a month to work through it. Any thoughts on making it last?
Fridge art/10
Kenji. YOU ARE THE MAN AND YOU FUCKIN KNOE IT BUDDY
Shabu be all like 👀👀👀
Is there any dish that Kenji cant make with the ingredients from his fridge?
I love these videos so much. the pov is so entertaining and nice to watch, and also really educational
Why do you freeze Bay leaves?
Can someone please write the brand name of wok Kenji recommended in one of his video? I can't find it
Kenji, I'm currently studying a bachelor's degree in biochemistry and microbiology and I absolutely love your explanations of the science behind cooking. You make me want to study a food science degree for my master's, thank you so much !
13:55 you threw the shell in the bowl that contains the flesh and the flesh in the bowl that contains shells
I noticed it too and was searching for that comment :)
was hoping someone else noticed this haha
Kenji: "wtf brain?!"
I do that all the time, except I usually throw the good part in the garbage...fml
Shrimp : am I a joke to you
Greetings from Barcelona, and I love seeing you had pa amb tomàquet in your arsenal! I especially appreciate you explaining how we prepare it "traditionally" (by rubbing the tomato) and then going your style (which is what everyone who loves cooking should do, IMO). Side note: pa amb tomàquet as you were eating it (with grated tomato) is actually a version they do eat (a lot) in Andalucia (e.g. Granada). Also, you should try preparing an "arros mar i muntayna"!
Pan tumaca hostias
@@user-jh4ir6km5p Sí, claro, claro. Lo que tú quieras!
@@robtabarnac Asi es como lo llamamos en andalucia, es una españolizacion del catalan, no hace falta ofenderse
Also, the traditional method really benefits from using the "tomàquet de sucar" (aka "tomàquet de penjar) variety which completely disintegrates when you rub it into the bread, otherwise you just end up with toast wet with tomato water. This variety is rarely grown outside of the catalan speaking regions and also has the very interesting property of keeping for the whole winter without refrigeration!
Nothing better than the CrUnCH of crusty bread
Hi Kenji, I attempted to order your mealboxes but it says that online ordering is not available. Is that because I'm located outside of the US (Greece)? More on topic question: I noticed that you did not devein the shrimps. Personally I do devein and the amount of black stuff that comes out always freaks me out, thinking that one might be eating that. But of course thats personal choice. Whats your opinion regarding professional kitchens though, would/should they devein always...and can I (as a customer) expect cleaned shrimps when ordering at a restaurant?
A Kenji classic!
Thought of how to basic at 6:38
I had 2 small end pieces of an Italian boule and half a tomato left, so I decided to come back to this video to rewatch how to make pa amb tomaquet, because what else could I do with these 2 things? I made it, and it was amazing! Even loved the raw garlic rubbed on the bread, even though I’m usually a bit sensitive to it. Definitely going to keep this recipe in my back pocket!
I saw you accidentally put one of the shrimp shells in the marinade instead of the piece of shrimp and I do that all the time 😂😂
WOW! I'm catalan and I was surprised when I read "pa amb tomaquet" in your channel, I didn't expect that hahahaha
Cheers, I love your channel ;)