Pan-Seared Chicken Breasts with Pan Sauce and Spring Vegetables; Kenji's Cooking Show
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- čas přidán 21. 04. 2020
- Hi. I've decided to call this series Kenji's Cooking Show because "The Cooking Show" was already taken, and this show is about me, cooking. There is not much else other than a 2-3 second introduction and a whole lot of rambling.
In this episode I'm cooking airline chicken breasts with a morel mushroom pan sauce and glazed spring vegetables. You can use regular mushrooms, any old chicken breast, and whatever vegetables you like. You don't have to make it exactly like I do, or even make it at all.
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
Other chefs are selling their Masterclasses for insane amounts and Kenji is just giving all of his knowledge away for free. Bless you Kenji, and thank you for this!
*cough cough* Gordon *cough* Ramsa-*cough*
He is a top guy and a top chef❤
not only is he giving it out for free, but he has more knowledge than any of em, he proves gordon ramsey wrong all the time
His book, The Food Lab, contains a lot of the stuff he talks about in these videos if you want to support him!
@@MRPC5 great tip, I'll look it up
The chicken stock story broke my heart, LOL.
Mine as well. Must've been horrible feeling as you realise all the work you did was for nothing.
That exact story happens waaay more often than you think. Happened to me as well. Had a stock that had been cooking for 6 hours, decided to drain it in the sink, but kinda forgot to put a bowl under the strainer lmao. My heart was broken
i did the exact same thing. fortunatley it was only like a litre of stock
Yeah I feel like if you make stock regularly it'll happen to you eventually. It's just one of those things.
That happened to my brother in law. He was so dejected. Hilarious though.
Ooh, 360 camera, fancy pans to go with your fancy pans!
fancy pun :)
Nice pan.
As a 21 year old who hasn’t had much interest in cooking, these videos have helped cure boredom and interested me enough to start cooking for my family a couple nights a week. I have even loosely followed a couple of your videos as the food looks so good. Thanks Kenji for keeping me entertained and opening my eyes to the world of cooking!
Right. Seeing a process from start to finish is really encouraging, more so than when a tv cook has a premade dish to show already. Especially watching them work in their house, where theres a bit of spontaneity and scramble for random ingredients
Hey dude once the bug bites you will never stop😂keep on cooking ❤
"loosely" hmmmm
Keep on keeping on (KOKO). My 25 yo son says his cooking skills have helped him immeasurably with getting and keeping friends. Everyone wants a guy that can cook, grill and smoke foods. Honestly, it was probably as important as formal education as far as the real world goes. Did not know I was helping a kid out that much just by cooking.
welcome. it only gets better.
Kenji's Food Lab cookbook legit changed my life. I take care of my quadriplegic brother and I needed to get him to eat more. I became a better cook because of Kenji's book, and my brother is eating more as a result. Thanks for the book and thanks for all these videos, they are greatly appreciated. I look forward to your next cookbook.
bless you and your brother. I am sure he appreciates what you do, and you two will have an unbreakable bond for life.
You’re a saint
"my daughter is just like sia you can't see her"
- chance the rapper
-kenji lopez-alt
-Michael Scott
I think he meant Cena.
Pretty sure that is a kanye west line
@@viktorkristensen5168 It's a Chance line on a Kanye song (ultralight beam - TLOP)
@@scottqt11 aah i see
Kenji's upping the production value
He truly spoils us
Seriously
Even tho he used it for like 10 seconds it's the thought that matters xd
Kenji with the noscope 360 cam
@@rusduderus He used it a ton in this video! Way more than 10 seconds from that camera!
Daym. Kenji's disses to that cook that is always mad always gets me a giggle. I love this channel more with that 360 cam view.
Yeah. I reckon I know who that cook is.
Oh you mean Jamie Oliver right?
Jokes apart, I really hate the "Bad Boy of the cooking world" posture a lot of chefs get. It's so dated.
You can stand for great food without being an asshole. Kenji is the best example of that. The "Good Boy of the cooking world" if I may lmao.
"custom made for butter and sauce to soak into"
Me too, man, me too.
LOL
17:52 Kenji out here doing logarithmic calculations while searing chicken breasts.
Absolute legend.
Yeah, that was impressive, that he knows the death rate of bacteria (salmonella) at various temperatures.
Food is love Retired chef here Respect Kenji Lopez-Alt He rocks on so many levels Cheers 🥂
Fun fact, he is from MIT
@@aishwaryanarayan7752 Well, I don’t know that he is FROM there (😄), but he did graduate from there, with a degree in architecture. So no surprise his kitchen is so organized! Both his father (a geneticist) and maternal grandfather (a chemist) are (or were) eminent scientists in their respective fields, with numerous awards an honors between them. His grandfather received awards in at least a dozen countries, and even has a award named in his honor, given by the American Chemical Association, the only award they give out that is named after a person. He was also awarded one of Japans highest honors, being named a “Person of Cultural Merit.” I hope that wasn’t to many fun facts!
I'm lovin that 360 camera angle. with the movement and transition between the two cams feels like i'm a child watching his father cook
I love Kenji because he's soooo chill, he's like "I've tested this a bunch of different ways and i believe this yields the best result, but if you prefer doing it differently, you do you."
Keep doing what you're doing Kenji, you're awesome!
He is the BEST.
Seriously Kenji thank you for these videos, they are giving me something to do for with family during quarantine . We have tried so many new recipes and i have been motivated to cook again.
These videos are keeping me sane during this lockdown. Thank you Kenji!
"it's not because she looks... not not because she looks ugly, she looks like ... she looks like her mother" this caught me off guard LOL
I’m sure she’s beautiful. Plus she has great parents who are looking out for her.
lmaoo fr
Kinda weird remarks from Kenji there, especially it's about his own daughter lmao
@@saddany3254 is he not supposed to think his daughter is beautiful lol, you understand thats what he's saying right? or are you just acting retarded on purpose
@@saddany3254 you think "my child is not ugly and looks like her mother" is a weird thought to have?
Switching between the cameras was really cool to watch. I hope you'll experiment more with it!
I was waiting for a joke where he was moving the pan with that camera a lot, to get everyone dizzy....
He worked for Gordon Ramsay? WOW
The stock story literally broke my heart though
I did not work for him, in the sense that I did not get paid to work for him at any point. I staged at a few of his restaurants while spending some time cooking around London.
@@JKenjiLopezAlt Oh alright that's still amazing. Love your vids btw♥️
@@JKenjiLopezAlt I'm unfamiliar with the word 'staged' in this context? Is it closer to you helping out? Or like work experience?
@@jversace9318 A stage is an unpaid internship a cook takes to expose themselves to new techniques
@@ultran84 That's true in high-end Michelin star restaurants. Also, in most restaurants you'll be asked to stage to show your skills and ability to follow instructions as part of an interview.
Kenji, somethings that I would find really informative:
- What are some of your cabinet/fridge essentials that you keep in stock so you can cook on the fly?
- What are your most used pans or other tools (companies, sizes or types) and why?
Maybe this would be suited for a livestream? We fans, could super chat in questions and the money could go the free meal fund?
We see him cook everyday, there are ingredients and utensils he keeps using times and times again. Look out for those!
Not to brag or anything but Kenji just replied to me on twitter. Im kind of a big deal around here.
😂😂😂❤🥂
I’d frame that! Lol 👍
He highlighted one of my comments. It was pretty great, I feel you bro.
VIP🤪
Jason Wolf brag man! Live!👍🏾
Waited till the end for shabu to get some, and it never happened 😭😭😭
He now has to feed him twice in the next video.
Shabu probably shouldn't be eating all these table scraps anyway.
@@Phoenix2215 oh hush.
Shabu can have a little scraps.
@@baldwinsaysgg5529 shabu and jamon can have little a table scraps, as a treat
Major respect to you for maintaining your daughter’s privacy. That is a hugely responsible decision that many folks who have an online presence tend to not think about, so good on you. As always, this video and recipe are phenomenal! All of why I subbed to you!
just wanna say, thanks Kenji for making cooking so approachable and for subtracting the fear of imperfection from it. a lot of the time, i find that the reason i don't cook as much as i should is simply because of how daunting it feels to try and possibly fail. the way you cook so freely and without care of criticism is nothing short of inspirational
last time i was this early, POV J kenji lopez-alt videos had no commentary
Kenji, these daily videos are a blessing! I began working as a chef a few months ago and being furloughed during this crisis has made me miss cooking and my restaurant immensely. Thanks for all the good work your doing in your restaurant, and bringing your cooking to us :)
4:28 Lol. Reminds me of a similar incident during my first year in culinary school.
We were in the process of preparing a makrele mousse wrapped in smoked salmon with some cucumber dill salad I think.
And I was instructed to extract the remaining flavor from the fish carcass, to flavor the cream to make the mousse with.
And I too was so hyped & didn't think clearly that I just dumped the liquid through the strainer without putting a bowl underneath.
To this day, I still remember my culinary instructor clapping his hands together & starting to laugh like a maniac & praising Jesus for having bestowed upon him such exceptionally talented cooks. He then referred to me as Professor for the rest of the class & always asked for my help whenever he showed us a foreign technique. "Let's all ask Professor Wellington first, class" lol
Of course it was never serious with him & just sarcatic. And he was actually a very great & inspiring mentor, whom I have to thank that I'm still in this industry after all these years.
15:44
Oh no! Not a shallot dad joke 😂😫
Truly a joke in multiple layers, brings a tear to my eye!
I remember back when I worked in the kitchen, we did Corned Beef for St Patrick's day, and then a few days later the manager on the night shift made everyone some "Irish" Eggrolls. They were incredible, with a nice mustard dipping sauce. The corned beef was all set to get tossed at the end of the night, so he figured why not? The line was thrilled, and the eggrolls were great.
For some reason the manager got yelled at by the kitchen manager for "wasting product"...despite the fact that it was getting tossed.
I've spent a lot of time watching cooking videos on youtube and I can confidently say nobody can touch Kenji. He is *the* teacher for people who actually want to cook.
By now that dog should be able to cook his own damn meals.
16:56 It's ok Kenji. Sometimes I miss and baste my stove too haha
You want your stove to get some good flavor.
I bought myself a bench scraper based on Kenji's advice but I just received the box and they have sent me... 10 bench scrapers. So uh, what should I do with 10 bench scrapers? I can hold so many chopped onions now.
49th send me one please!
Me too!
They are going on ebay!
You can learn to do drywall?
That’s hilarious. Marketplace.
probably the best cooking channel, especially knowledge wise, you can learn so much from these videos, thanks man
The cut you're doing at the beginning looks very similar to a chinese rolling cut to me
It’s called an oblique cut
@@peet7786 It's also called that. Different names for the same technique
I thought of alumette
That cut on the carrot reminds me of the Japanese cutting technique, rangiri.
Thanks Chef Saito from Dining With the Chef!
This has become one of my absolute favorite recipes. I’ve made it every week since this video came out. Thank you Kenji
I love how Kenjis recipes and tips feels like the perfect combination of restaurant cooking and home cooking.
"That's enough carrot for the 3 of us.". His portion control is amazing. That wouldn't have many been enough for just me. O.o
Keep in mind it's veges, you can eat as many as you want provided you aren't covering each one in butter/oil
@@MrDacedric Yeah. Also I wrote that comment while he was cooking. That portion of veggies ended up being pretty sizeable!
@@Paxtez it did indeed! I still personally would have put more carrot but that's everybody's own choice! Either way anything Kenji makes would be amazing.
I’d prolly have cut up the entire carrot rather than save just that bit, though on second thoughts it was just enough to grate into a salad for a different meal.
Hey Kenji , these videos are keeping me sane during these difficult times so please keep em coming
I like the progression of show titles. Tonight it's Kenji's Cooking Show. Which I think is the third or fourth title for these.
Dang I've watched every one but never noticed a title before this one haha. What are the others?
In all fairness, with the new camera angle it’s no longer strictly POV videos.
Thank you for posting vids everyday kenji. Seriously, its such a silver lining during this time to find a youtube chef who cooks constantly, provide info about food and is all-around entertaining! Keep it up!
I don’t know how many times I’ve come back to this video over the last year or so but I want to say this is one of the finest plates of food ever presented
"chefs should have kids before they become chefs so they can learn how to mellow out a little bit"
gordon ramsay with 5 children: lol no
kenji throwin shade at gordon with that asparagus story too :P
Tbf if you look at the videos when he was trying to get his first Michelin star he was much worse.
@@omegachen He always throws shade at gordon, hes a great cook and did wonders for the cooking industry but he needs to learn how to mellow out
@@toad7395 gordon has definitely mellowed out a lot. how he acts in his tv shows has been a persona for a long time
Gordon had already converted from chef into reality TV personality way back when Marco was still cooking. Gordon definitely had the chance to mellow out. What we all see now as "Gordon Ramsay" is simply him larping as a caricature of his past self for the sumptuous wallet of American showbiz. Truest pill
perfect for watching at 5 in the morning
I love how tidy and organized you are while cooking. I learn so much. And love that you taste and eat what you make..
Kenji, I really thank you for uploading these. Helping to teach people how to cook but also cook really delicious food with what you have in your pantry and fridge. Thanks again, Kenji.
"so whats for dinner"
"oh you know, chicken and vegetables"
The 360° camera footage is a great addition!
This was my favourite one so far Kenji!
I've been cooking at home for a few years now and I'm still always suprised how much I learn from watching your videos!
Thanks for doing these!
Many an April weekend as a kid was spent in my grandma’s woods in rural Indiana searching for morels. One of my favorite spring treats that’s rare for me these days.
That stock story broke my heart
Sometimes shit happens. A few years ago, when the heat where I cook wasn’t working very well, it used to get very cold (enough to see your own breath). I turned on a fryer and didn’t realize the bottom drain was open. Because of the cold, some oil had congealed in the pipe, so whenever someone had filled the fryer, it didn’t drain out. Of course by the time I walked by it a bit later, the oil in the open drain pipe had melted, and almost 70 pounds of oil was all over the floor.
*Therapist:* "360 degree Kenji isn't real and can't hurt you."
*360 degree Kenji:* 5:43
This recipe is perfection ! I love the sauces, including the glazed vegetables for all year round. Many lessons learned here. Thank you Kenji!
That production value though. I've been watching this channel for a while and glad Kenji is posting more often now. Best cooking channel on CZcams hands down, no music, no bs, no intros, its just straight to the point and feels like you're in the kitchen with the Masterchef himself. Thank you Kenji
Yes! I was just thinking how bored I am this is wonderful. Always at the right times. Now if you could just bump it up a bit to 10 videos a day...
This is something I will try, at least the chicken. I definitely agree as well cooked chicken breast is also my favorite part of the chicken. If you only hit like 150 internal like you said it's so good. If you go over 165 it's borderline ruined and that's the only reason thighs are better at times is because you don't have to be as careful and properly cooked chicken is wayy better than overcooked
i usually sous vide chicken breasts just so that i can get that amazing texture at the cost of some searing time. still totally worth it
The thing with chicken is, if you're working at a restaurant there's a lot of emphasis on not serving under cooked/raw chicken that's why it's typically cooked to a minimum of 165 degrees.
Thank you Kenji, for your cooking tutorials, I learn a lot and your entertaining me at the same time, the best part is having your camera mounted on your head! Thanks for that. 🤗
I look forward to these videos everyday ! Thanks for everything Kenji you’re really appreciated
Shabu: "Am I a joke to you?"
Hey Kenji, loving the lockdown videos and learning a lot. What would you recommend to deglaze a pan without alcohol? Could you use water instead and add a little more vinegar/citrus for the acidity?
Stock would be better than water, but water also works in the absence of stock! Verjus is great, if you can get it.
@@JKenjiLopezAlt thanks so much! Can Verjus be used as a direct replacement for wine or would I need to do anything to compensate?
It can be a direct replacement, though use a little less as it is generally a little more acidic.
@@JKenjiLopezAlt Thanks Kenji!
I've always loved these POV videos from you, but during lockdown they are a particular delight, and they always get me in the mood to cook, which I love doing but sometimes I have a hard time motivating myself, especially with the stress of the current situation. Thank you so much for these wonderful videos.
I love people who doesn't waste stuff. Add my respect to it if those people are cooks. All yours Kenji, keep it comin'.
Story time with Kenji, my favorite part of the day.
7:07 J. Kenji Lopez-Alt tells a story about working for a certain angry chef (likely Gordon Ramsey)!
It is!
it's funny because in a pragmatic and fundamental sense, Kenji is 10x the chef Ramsay is. whose recipe do you want to follow? the guy who exhaustively tests every part of a recipe to see what works, what doesn't; what makes a difference, what doesn't? or do you want the guy who blindly follows the cooking dogma his chef de cuisine screamed at him 25 years ago? do you want the guy who can coherently describe the action of salt on egg white proteins, who has done tests of how salt effects eggs? or the guy who calls you a "stupid fucking piece of shit" for salting your eggs before cooking and can only say "it makes them watery"?
@@999a0s Why limit yourself? One graduated from MIT, and one's gotten 16 Michelin stars, sounds like two great sources to learn from.
gh0st I agree with you. People can’t allow multiple things to be good sometimes. It’s always about tearing something down. The beggar on the corner might have wisdom if you were willing to listen.
@@superficialreality except it's not a beggar, it's an internet celebrity who bullies people without explaining to them why what they're doing is wrong. Kenji has open mindedness and a growth mindset, while Ramsey refuses to listen to others and doesn't encourage chefs to grow. I know which one I'd rather listen too 🤷🏼♀️
I want to live at Kenji’s house! What a treat to watch him cook in his home kitchen that he knows like the back of his hand. You can really learn a lot and I’m looking forward to these daily videos soooo much! Thank you Kenji
Kanji - Thank you for these videos. It’s like a narration of The Food Lab book which I use constantly. We listen to these POV videos while we make dinner every night and look forward to each video dropping. You’ve kept me motivated to keep making real dinner every night. Bless up!!
"You don't *have* to use morel mushrooms."
Maaan, I couldn't if I wanted to! What crazy friggin grocery store is he going to? All store-bought ingredients he says...
I am salt incarnate.
damnit when he turned on the 360 camera and said hi i really said hi back so hi kenji i luv u
Kenji, just wanted to say that both your dilly-dallying AND your blathering are what make these videos wonderful to watch. Thank you!
These have quickly become my favourite Videos on youtube.
Truly wholesome and entertaining. I used to cook in a couple restaurants and this brings me back to some of the mentoring I had from the Chefs in that kitchen!
Thanks for making these!
I'm in the UK and have got into cooking a couple of years back but I have NEVER purchased a proper knife, just the ones you inherit or buy from Tesco. Any suggestion on a good starter good knife in the UK?
First off, Check out Kenji's book The Food Lab. In there I read that you basically need ONE knife. A 8-10" chefs knife depending on your hand size.
I settled on a Miyabi. It was about $120. 5 years later and it's just now in need of a proper sharpening. It's wild how much better and more fun cooking becomes with a good knife.
Also, get a honing steel. Honing steel for ten seconds every time you cook. Sharpen once a year.
Watch Alton Brown's video on knives. Super useful and will help you understand what makes a good knife and how to care for it.
www.swissarmy.com/us/en/Products/Cutlery/Chef%27s-Knives/Fibrox%C2%AE-Pro-8%27%27-Chef%E2%80%99s-Knife%2C-Extra-Wide/p/5.2063.20
"if you can lean, you can clean" i'm a shift lead at mcdonalds and that's the MANTRA right there 😩
These videos are giving me life during lockdown. Thank you Kenji!!
my daughter and I watch these videos almost as soon as you put them up, she's one and I think she really likes your voice, she also loves seeing your dogs, shout out to them! And I enjoy watching what you make, so appreciative of this content under any circumstance but especially now.
The new camera is a great addition to the vids!
Love how you despise the macho chef culture aswell, its so freaking silly.
Hello Kenji, I am a long time admirer. I have your wonderful book and I always look forward to your videos. I need to tell you that the "no frills" home cooking segments you are doing right now are absolutely fantastic. I learn something from each video and I take such enjoyment from the unedited approach. Thank you for being you!
Love you Kenji for the amazing videos! 25 mins long but always always entertaining! worth every minute
whoa
good morning
that tip about starting cold applies to a lot of things you'd normally "boil", too
and finally, your pasteurization table should be trumpeted from the high heavens
lord knows how many thanksgivings that knowledge has saved and should save in the future
Pretty much any Root Veg you would start cold
"You don't have to do this, that's sort of the theme of this channel."
Self aware af. lmao.
Thank Kenji for these amazing videos! You have become apart of my morning coffee routine now very morning now and I am very thankful to you for teaching us your techniques! Look forward to more of the videos, keep up the great work!
Been binging your shows lately and jeez you got some great, life-changing info! I'm only maybe 7 episodes in and I've already learned so much. I can't imagine what else Ive yet to learn.
man Kenji does not like Gordon Ramsay, that's two stories in two days already lol
I like to imagine that your daughter and the dogs shared the other plate at the kids table. So what did your wife eat for dinner?
My wife and I both shared to my daughters plate from our own, and the dogs got a couple bites of leftovers.
J. Kenji López-Alt hahaha gotcha 🙂 I would like to say thanks for all the inspiration, gift ideas, and general wisdom you’ve bestowed upon me. You’re an asset to the food industry and culture and an overall great role model. I aspire to be as passionate, knowledgeable, and kind as you at whatever I do. - Love and gratitude from Minnesota
Love seeing you use a kitchen like the ones the rest of us have. I leaned a lot! Thanks!
Growing up in the Midwest, every few days in April we would take an empty bread sack and go mushroom hunting in the woods, especially right after a rain. We had piles of them every year. You had to soak them to get the bugs out, then we just dipped them in cornmeal and fried them up. You could also freeze them after the soaking and use later. My parents still send me pics of their haul every spring to make me jealous. I can't believe how much the stores charge for them. It was just normal free food to us. This is the first time I have ever seen them actually used in a dish so thank you.
Hey, Kenji! Can you do Japanese Curry next?
Easy: use the roux cubes.
I was preocupied till i saw that message at the end.
Wonderfully explained. Wam and respectful. Thanks to you I feel like I can actually cook and deliver without the stress . Thank you 👏😍
I hope you'll keep doing this. We like the rambling. Bless you, Kenji!
"He's kind angry all the time" lmao
How’s everyone’s day?
Good mate, how are you?
Thank you for all the tips and expertise. I have learned so much from your channel. Keep up the good work and stay safe!
LOved/cried at the chicken stock story. Glad to know I am not the only one who f's up in the kitchen! Thanks for your content.
Where was this video when I, a teenager trying to cook more, was stuck with a couple chicken thighs I wanted to do this exact thing to?
Still love you Kenji, and the chicken still tasted pretty good, but definitely could’ve done better with this video.
That whole, "If you can lean you can clean!" boomer bullshit has got to go. It's such a bad managerial technique that for whatever reason never gets any pushback.
Kenji, you've inspired me to expand my horizons and have got me out of my comfort zone in the kitchen. thank you
Dish looks amazing. Thank you for feeding the pups too
Again a Gordon Ramsay reference?
ha, it wasn't intentionally two videos in a row, but yeah.
Kenji your channel is the best on CZcams, I’m happy every time I see a new video and I’m even happier seeing your subscribers go up.
These videos are absolutely fantastic Kenji! I already love to cook, but these videos are making me more adventurous in terms of what I can tackle!
I made this tonight and did it exactly. It was PHENOMENAL!! I let the vegetables deglaze a little longer, though. Thanks, Kenji!