Why Every Cook should have Creamy Buffalo Sauce in their fridge
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- čas přidán 19. 06. 2024
- Everyone should have creamy buffalo sauce in their fridge because you can use it in 3 different cooking techniques, in my opinion, this is one of those rare occasions where the lower-calorie version is better.
📃 BUFFALO SAUCE RECIPE Link: www.ethanchlebowski.com/cooki...
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0:00 Saucy intro
0:31 How to make the sauce
2:31 Dip it - Sandwich
3:57 Marinate with it - Quesadilla
5:52 Dress it -Chopped Salad
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
I'm still impressed he can pull all this off and still not get a drop (of anything) on his trademark black shirt. I ain't that brave yet lol
I just assumed he has a closet full of the same black shirt
Maybe he's got many
If you wear nothing, can't get nothing on your shirt. 😏
Thats not black, that's pretty a black hole to this moment lmao hahaha
long arms
For those wondering, the bottle is called a FIFO bottle. Same ones used at Subway 👍🏾
FIFO? First in first out
@@wendelynyoung8609: LMFAO 😆🤣
@@wendelynyoung8609 It actually is officially called first in, first out. Wouldn't expect to see CS terms used in this way, but that's a nice way to popularize them.
@@adrianvramulet when I saw FIFO my mind went straight to my accounting nightmares😱😡🤦🏾♀️
@@wendelynyoung8609 we use that process for requests that come in that need to be quoted😑people still cheat the system though
You can tell Ethan's a man of the people because he's randomly eating random things that spill out of his pan and food while filming and prepping.
I'm glad I'm not only one who stoked to see that ha I also caught him doing the classic wipe hand on the hip move I do on the daily while cooking.
Only person on CZcams I’ve seen topping things with shredded cheese and save a pinch to toss in mouth to snack on. Literally do it every time I use cheese
4:54 first time I've seen fresh red onions in this show
Too spicy
@@themagicknightress7132Soak them in a bowl of cold water for a few minutes before using. This softens the flavor and gets rid of the bitter taste.
I also salt before washing but I have no idea if that does anything that the water doesn't
I had to go drink some vinegar after witnessing that
I had no idea they made them fresh
At this point if i put everything Ethan told me i NEEDED in my fridge... i would have no room for actual food LOL
Unless you had a fridge like Kenji Lopez-Alt.
LMAO for real I have like 13 sauces taking up a quarter of my fridge from various cooking videos I've watched over the last couple weeks. I have like 5 pounds of potatoes from one video and another 4 pounds of frozen chicken thighs from another. And yet I just make a quesadilla or a pork chop with a basic bitch caesar salad just about every night.
You need another fridge...
@@Jesse-um1pz no thanks, one is already too big in my tiny-ass apartment.
@@A_Balanced_Breakfast if you ever move into a house you gotta pull the grandma move and get a second fridge in the garage
I dont know if its just me, but I really appreciate him talking about the calorie difference in the sauce.
I'd take those extra 20 calories every day instead of the MSG. I'm a RND, by the way.
@@rehf10 I just skip the msg. There is no real valid reason to add it (at least in my book there isn't)
What’s with all the msg hate? It adds really unique flavor. It’s not any less unhealthy than salt
@@brettdomenick Its just unnecessary. It also has an addictive quality and I don't wanna have any help to keep me eating lol.
@@brettdomenick it is, actually. MSG, after extensive studies and revisions, has been linked to metabolic disorders, obesity, neural damage and other health conditions, It is also linked to hepatic damage. MSG triggers TNF-a, IL6, increases insulin and glucose tolerance. After years of reading and studying, I've come across enough evidence to say that it is in no way the same as regular salt. Wich is essentially boiled seawater/rock with iodine added. The damage you get by a 5g of salt a day, you get it by eating 1g of MSG a day. So, no, it is not the same.
I love that you ate the lettuce that fell out of the wrap onto the skillet, and left it in the final version. That’s just real life! But no one on CZcams or social media wants to be human. Appreciate your subtle transparency, realness, and relatability.
Yo relax he just ate some lettuce
Go watch Glenn and Friends. Glenn is very natural and informative. Watching him and his wife Julie are like stopping by a friends house for dinner.
Douche
Lol how can u be so pretentious about a guy eating some lettuce that fell from his burger xd
I bought a tray of thighs after watching this and now eat chicken this way every day. I add Worcestershire sauce to my buffalo sauce because of Nick DiGiovanni. It is super good.
I do butter and Frank's with a tsp yellow mustard, a tsp of BBQ (for a little sweet & smokiness) and a a tbsp ranch. Also frank's redhot and a zesty italian dressing makes an amazing marinade for grilled wings.
I'd pour Frank's red hot all over my body if it was clothing.
@@Patfettx Yea, sometimes you gotta get it all over yourself, like some good gravy
I've always used a tbsp of sour cream in mine, along with a small dash of white vinegar and lemon juice, as I kind of like my Buffalo sauce more on the sour side.
Mine came out a little salty as I used Kerry Gold butter which is a little saltier than other butters. Has anyone else found this?
Another great option is Franks, butter, & honey mustard. Close to what some may call a "yankee sauce"
This has to be the first time in my cook-tube watching career that I've ever just so happened to have all the stuff in to make something in a video. Would highly recommend the chicken quesidilla it's banging.
As a home chef, I wanted to say how much I love your videos.
I've learned a lot & think outside of the box with my ingredients!
Tomatoes, crushed tomatoes, tomato paste can be used interchangeably a lot of the time (with added liquid depending on the recipe), especially in curries! Thank you.
I love videos like this that provide versatile options, easily added to either more involved meals or quicker things like weeknight lunches and dinners. Other examples you've done include the mayo marinade for chicken, the pickled onions, and most "why you should" type videos. Thank you for these!
Highly recommend try mixing coconut milk and sriracha for a Thai inspired version of this!
Will do! 💗
I wonder what the mixture of pickled onions and Buffalo sauce would be like...
The flavors make an excellent combo, but they're both very acidic. I used them together in a grilled cheese to balance out the acidity and it turned out really well.
Edit: I did a mixture of chopped grilled chicken, bacon, blue cheese, cheddar, monterey jack, cream cheese, pickled onions, reduced buffalo sauce, and garlic powder. I pre made enough filling for about a loaf of bread and made them throughout the week for a quick 15 minute lunch.
@@Its_Koala that’s awesome, I hope to try that combo, thank you!
@@Its_Koala had the same thought right away
@@Its_Koala That’s not a grilled cheese, that’s a melt.
@@TheMadvillainy It was pretty well dispersed in small bits, and was still mainly cheese. It was most certainly still the texture of a grilled cheese.
You're the best food channel on CZcams, by far! Everything you make is actually doable for the home cook, and you don't need crazy ingredients!
You are my favorite cook and youtuber in the world
So easy to understand, makes things less expensive than its supposed to be and made me learn that I should read more about food, cooking and what makes what taste better and how.
I love that you made a whole video just about a sauce & how to apply it. Not many others do this (Joshua, Babish, Pro Home, etc).
Do more of this! Great content.
It’s mainly because they want you to experiment with the sauces yourself!
I made buffalo chicken sandwich a week ago, and I used this recipe for it. It turned out great!!! And I really liked using a little bit of yoghurt rather than going all butter. Thanks Ethan!
Dry brining my chicken has changed so much for me! I don't want to cook or eat chicken that hasn't been dry brined anymore. Thanks Ethan.
You've been kicking it out the park with these intros my man, keep it up. Love watching your videos and your approach to food, I already know this'll be great, you don't miss. Love it!
How fortuitous. I was just thinking about a marinade for Buffalo chicken grilled chicken sandwiches so I could get my chicken marinating for tonight. What timing Ethan....made my planning a lot easier.
I am definitely going to have to try this with the yogurt. I’m a big fan of adding in a clove or 2 of minced garlic while melting the butter
I like Adam Ragusea's broiler technique for tandoori chicken, and I feel like using that method with this sauce would be killer for a sandwich.
I have really been enjoying your content. Installed a new kitchen faucet yesterday, inspired by your content. Thanks.
Great job! You have teach me something I always wanted to make. Thank you so much for sharing your talent with us. God bless you.
I made this today and it's better than I expected and I knew it'd be good.
I would love to see an "Ultimate guide to salads" video because Ethan always makes such good looking salads but when I think of making them at home, I never can think of a good combination of ingredients
Man!! I made this with Valentina Sauce and from now it will be a staple on my fridge. Thank you very much!!!
I haven't made this sauce in particular, but something I picked up from a restaurant I worked at in the past they made a Mayo/Siracha that they used as a creamy hot sauce, and I fell in love with it. I ended up changing it up a bit from the two ingredient version and adding some Salt and Pepper, Oregano and Garlic, but I loved that a super tasty and flavorful sauce could be made on the fly in under 30 seconds for a meal. I found it paired well with anything bread based and worked amazingly for something like a breakfast burrito.
I'm sure with the extra effort Ethan's buffalo version would be amazing though!
Ethan this has become my go to cooking channel. Looking forward to seeing you hit the million subscribers soon
Ethan. Amazing!!! It is so tasty and so simple. Thanks for the recipe!
That quesadilla looks insanely good! I’m definitely making this 🤤
I see meat and buffalo sauce I hit like. A like the ASMR "b-rolls" in the intro, neat!!!
you know what else is better than an overpaid memelord catering to thirsty female zoomers with expensive, overengineered dishes, terrible overdone jokes, and ass-slaps? Ethan's c-roll.
@@HebrewTaija hahahahhaa, i totally agree on that. :D I always wonder how Josh overengineers everything.
@@HebrewTaija hahaha
So glad I stumbled across this! Definitely being saved to my cooking instructional play list!
Your videos are so awesome! Thank you so much for creating wonderful content. I love watching your ideas and recipes.
Love your videos, they are always inspiring!
videos are very underrated.. keeping its doubling in views within this week gj man
We are getting to a wonderful point in content creation. So I will totally make this sauce. I like creamy buffalo and won't mind having it on hand.
But I knew 100% that there would be a link in the description for the squeezy bottle. Was not wrong. Thanks for the vid man.
Why did it take me [today] long to realize those inverted squeeze bottles a-la Subway are totally a thing and that I need them in my kitchen!!!
Anything commercial quality will hold up and be super useful in a home kitchen as well :)
@@da_leen That's how the marketers will get you. Once they get wind of this kind of mentality they'll slap "commercial quality" on everything.
Because you've never worked in a kitchen?
@@JefficusMaximus Oh hello there, obvious answer! 😂
I use old Heinz ketchup ketchup bottles that have the dispenser lid not as easy to clean as the subway dispenser bottle but it does the trick when you are in a squeeze.
Couldn’t agree more!! Love the flavor and it also has vinegar which is alkalizing
THE LINK FOR THE BOTTLE YES, THANK YOU
Native buffalonian here - nice Ethan! I use your Detroit style pizza dough all the time too bc it’s a typical style in buff as well
Ethan shaking that bottle at the beginning made me feel things 👀
He...he knew what he was doing
As the proverb goes, "the best-laid plans of mice and men oft go astray." Amusing how the shake up for the buffalo sauce in the condiment bottle went all Julia Child -- once again -- ending up all over the place. Makes me feel better that I'm not the only homo sapien to do that sort of thing in the kitchen.
@@MBaldelli 🤔
I know right 😏
@@MBaldelli a man of poetry I see
I usually get this bag of frozen precooked mesquite chicken breasts from Sam’s club and dip it in spicy ketchup or mustard, but I definitely gotta try it with this sauce. I like the versatility of the sauce too, never thought of using a Buffalo sauce on a salad. Great video!
I been watching u couples weeks now! amazing videos and really enjoyable to watch:) greetings from finland! :) much love
I love how you keep track of calorie count, that’s what I do🙃. Definitely going to try ur recipes (subscribed) 👍
the warm, slightly wilted lettuce in that quesadilla is absolutely unmatched
Damn, Ethan's food ideas are legit. My mouth is watering like crazy...
ethan i blacked out on a boat over the weekend and in the same exact bottle they had a creamy buffalo sauce. It’s one of the few things I remember, i put it on pasta and dead god it slapped.
thanks for sharing. we simply dont have this sort of sauce in europe, so its quite awesome to see how its made.
Looks awesome, thanks Ethan
I just made that quesadilla tonight. Probably one of the best quesadillas I've ever had. Thanks, Ethan.
The salads you make look amazing, can you do a video in the future about dressings/salad combos? I'm getting sick of my romaine-red onion-lemon-olive oil salads. I've also tried to make a mustard dressing that has failed utterly, so any guidance is appreciated.
Use the buffalo sauce and yogurt to marinade the chicken overnight.
It makes it more tender inside and still gets the brown crisp outside.
Also, with the quesadilla - try using Rapini/ Broccoli Rabe leaves, or even Red Swiss Chard leaves - Chiffonade.
It adds mouth feel and a minerally taste as well as the moisture you want from a lettuce, without becoming mush.
Same works with all tacos and Mexican food. Great sub for Cilantro - should that taste like soap to you - as it does for me.
Recipe Idea: Toasted Raviolis from St. Louis.
Fresh breading, double breaded, and deep fried meat raviolis served with a sweet marinara for dipping. They are amazing! Esp with homemade breading- stale bread ground up with grated parmesean (cheap green container) and some seasoning.
Covers fresh pasta, raviolis, breading, frying, and marinas sauce.
i made those crispy grilled sandwiches and it is the best thing I've ever had thanks man
Mannn... like cooking with a cheat code!! You’re killing it! 🤤
Your best video. A simple improvement to our quality of life.
Oooo that salad looks phenomenal
I fucking love this channel please never stop making these videos Ethan
i love your videos. during the work week i just dont have time to enjoy them as i would like.
keep the mouthwatering recipes coming. greetings from middle europe. emi
Everything looks delicious 👍
Love, love, love this.☺
nice, i always buy creamy buffalo sauce, but its always got either a weird taste or too much heat, didnt know it was this simple. looking forward to making it later today thanks!
This is great! I have a very similarly composed sauce based on harissa spices that I use on literally everything just like this. There is a theme here
I have to add this to my collection of sauces from your channel, right now I have that homemade Chick Fil A sauce from your grilled chicken sandwich recipe in the fridge as well as your fermented hot sauce
You linked where you got the squeeze bottle. You truly are the best.
Ethan: it is so fascinating that you are mostly self taught. Your content is comparable to tutorials created by experts with formal culinary training.
I learn so much from your content, so glad you're here.
I'm kind of running out of fridge space with all of these things I need to have in there! Oh and all of the foods I need to know how to make...
I have a Sriracha aioli and it works so well in so many things
That looks heavenly :)
Steady watching these vids, getting ready for my first kitchen at my apartment next year, gotta impress the boys
I love using sla for the vegies on the sammich
So delicious
Made the salad but with shredded cheese and kettle chips instead of tortilla strips. Delicious and will totally make again
It's a really nice touch in canned basil tomato soup!
My school made buffalo sauce with margarine. What an upgrade this will be!
Discovered you channel recently and god you are awesome! My pleasure to be a subscriber ✌️
Tried this with Valentine sauce. Delicious!!!
Ah, yes, the professional kitchen sauce bottle. I filled these thousands of times during my studies (prep cook side job). They're not for shaking, though xD
Designed to be cleaned and the inside's so slippery, nothing remains when squeezed empty!
I was subscribed when he had a couple of thousand of subscribers, holy crap half a million subcribers. that is so awesome!!
I like this creative style of video
I have been meaning to share what I do with my Buffalo sauce. I add it to my refried beans. It makes them way more interesting and tasty. Also, I feel like the problem with the butter separating might be due to the temperature before it hits the pan. I tried room temp but I had better results with it cold. I might try it again frozen. Just a thought.
Loving that crispy skin instead of frying for the texture
Great hack to save on carbs and fats
Plus chicken skin is delicious when crispy and salty and spicy
Just made this and it is completely and utterly insane. Only thing is I autopilot'ed and did it with equal parts butter and buffalo sauce, so I used a little less yogurt. But even that little bit make the sauce heavenly 🤤
marinated some chicken with this. Came out great . Definitely gonna make more. Only issue I found that the sauce solidified in the fridge. But the taste was good enough for me to still make this again
Looks really tasty 😋
just made it cant wait to try it in 2 weeks after the wait lol
Try rinsing your red onions in cold water. Takes off some of the bite but leaves all the great flavor. I can't wait to try that quesedilla. 🤤
this guys is a amazing chef and a nerd like me
Hmm interesting. As someone with medical issues it's difficult to do anything spicy so I wonder how this would work. Also would be awesome to see some recipes or alternatives for people with said spice issues. Your recipes look great but struggles keep me from trying some of the more adventrous ones(spice wise). Love the channel btw and everything I have tried has made its way into my go to recipes
My girl just crowned this sauce better than the sauce at what is generally considered the best wing place where I live. And it's in the fancy bottle. Thank you.
Awesomeness!
This is gonna be amazing for my dishes since I’m on low carb rn. Greek yogurt power.
You know you are a true chef when you use msg, need more of that king of flavor
Hi Ethan, any suggestions for a hot sauce? They're a bit risky from most stores in the UK and was wondering if you have any specific suggestions (from Amazon possibly or anything worth importing).
Another fantastic video by the way 👍
I just found your channel
I recently discovered your videos and you’ve really helped me to improve my cooking. The vegetable korma was a great idea and I’ve been living off that for the last couple days. I have a question about health. In your videos you encourage using lots more salt than could be considered healthy. For example you season just your steak with 4g of salt, and the daily recommended is 6g, which I’m sure you can add in to whatever side you have with the steak. I am hoping to find out that I am wrong and that it’s ok to use more, I was just wondering if you can verify this or have any thoughts on your use of these ingredients. I want to use that much and feel good about it, it definitely makes food way better. Thanks!
Totally unrelated to the video but the other day i mixed some chili crisp and bbq sauce together to make my own new condiment and it was good as hell, just figured you should try it
Honestly variants of buffalo sauce are always great. I practically worship honey buffalo sauce
Can you do a video on what rice vinegar does to a dish? I imagine it adds some acidity to the dish, but I would love to watch a video explaining its benefits. I saw you use it in several dishes in your cooking chicken with water video.