Why I Don't Cook 'Fancy' Food Anymore

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#shorts #food #easyrecipe
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MY KITCHEN GEAR
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He quit working for high end restaurants after he patented and sold his Bluetooth burner

omeysalvi
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As a former chef. 100% agree I make the fancy shit for Valentine's day and breakfast on our anniversary I don't need to do molecular gastronomy on the weekends, a lasagna made from scratch is amazing and lasts longer

HallowedLight
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I learnt that the best way to make a dish "yours" is to make the simplest form of the dish then add what was "missing" the next time I cook it.

Zedexization
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This young man has it right. I have fed my family with good, simple food, made tasty for my family for 54 years. I learned from my grandma that good food makes for a great time around the table with your family.

dfuss
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One of my favorite lines in a show I watched was a Duke and his family praising a young boy for the food he made. He says they must eat good food all the time. The Duke replies that “expensive food is not necessarily good”

justicedunham
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Me covering up my problems with that lid move 😂

kevinkeeto
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People should listen to this guy.

Same vibes as a world war veteran telling you that while wars look cool and glorious you dont want to be in it.

So many easy and good recipes out there. And even if you wanna make something more complex, the more you do it the more efficient you become and makes cooking less of a chore and instead much more economical in not only money but effort too compared to take out.

Cheers to senpai, been following him since COVID (which is where i started learning to cook too)

zafraz
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It amazes me how different cultures can have such similar dishes with the main difference being the flavor profile. This looks delicious!!

butterpecanbrielle
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In my many years of being a chef, I've noticed that the simple dishes are often the best. It's more about applying your knowledge to bring out the most flavour possible with the ingredients you have

MrDillon
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Slurping spicy broth until you choke is such a mood

UltimateDorito
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So true. As a chef I always find people trying to run before they can walk. Always start simple in any way of life. You'll miss the details overwise

abuchaa
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The Bluetooth burner is looking well used

SenyaiGrubs
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A lot of home cooks are so cool to me because they just take basics and make really good meals with them. I used to watch a lot of professional chef content, but watching home cooks actually inspires me more because I can apply it more realistically and I feel more encouraged to just try new things

Molly-iwrc
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I tell people all the time, make simple meals during the work week. Save the special meals for those weekends with the whole family and holidays

rodamos
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here's my kimchi jjigae recipe that i eventually came up with as i got older (i'm korean):

-pork belly, pork shoulder, or pork butt, cubed. boil off some of the scum and fat with some soju or sake or ginger and rinse (the alcohol or ginger minimizes the porky smell). if you can't use any of those, just boil the pork with the pot lid off. i prefer to boil my meat because the broth is cleaner. (my grandma taught me this way.)

-slice some onion, tofu (firmness is your choice, it should be firmer but i like mine silken so do what you like), and green onion

-prep some enoki mushrooms (not traditional but i love enoki mushrooms lol)

-in a pot, throw in the boiled and cleaned meat, onions, ripe kimchi (riper kimchi makes better soup) and instead of using regular water, use rice water. when you wash rice, around the 4th wash, the water is cleaner but still starchy. use that water. add some kimchi juice too. if you want some extra umami, stir fry the kimchi in the pot first with a little bit of sesame oil. the fragrance will dissipate but the flavor is deeeep.

-for the flavor paste, i use gochujang, soup soy sauce, mirin, plum extract, ginger and garlic. if you don't have all of that, gochujang, soy sauce, sugar and garlic are the bare minimum!

-boil it until the kimchi is tender. if you want even deeper flavor, make a little broth bag with dried anchovies and fish it out about 20 minutes later. add the tofu, enoki and green onions when it's almost done. let the residual heat cook those off.

-serve with rice and gyeranmari 😋

for exact measurements, i have never once made it with a set recipe with amounts since my mom taught me her version when i was 10 years old. been cooking it for over 20 years so i have no clue, but i hope this can be a basis for some yummy cooking ♡ maybe try it with other recipes that exist on youtube!

beepbeep
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I remember watching a video with Marco Pierre white doing a bolognese sauce. He said “being a Michelin star chef doesn’t make you a good cook, it means you know how the system works”.

I feel that sentiment in your statement. Good food is good food, and more often than not, it comes from nostalgic memories of home life/time with friends or loved ones as opposed to over costed ingredients or restaurants.

drukharimatter
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This is the way. Choose a method that maximizes efficiency in both time and cost, while still maintaining flavor.

DZR-qopx
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The best things I've made according to my sons were when i threw together stuff because I was running low on supplies but didn't want to go grocery shopping at the moment or couldn't.. thankfully, i was blessed with being able to cook..❤

reneecaballero
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Wow ive never respected you more. That's true hospitality right there. Feed people to make them happy.

austinatcheson
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I've honestly gotten tasty food more often at little family run places than high end, fine dining restaurants which are a hit or miss on the taste a lot of the time

RayanKhan