Give me 31 minutes and I'll change the way you cook Vegetables.

Comments · 1.1K

• ET

  @EthanChlebowski · 4 months ago · pinned

  Mine is about to be 4 years old -&gt; Check out the Carbon Steel Griddle and Made In’s other cookware by using<br>my link to save on your order - <a href="https://madein.cc/0426-ethan">https://madein.cc/0426-ethan</a><br><br>Let me know what deep dives you want to see next 👀

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• BA

  @badexposition · 4 months ago

  One of the things I really appreciate other than the research and science is that he films his own stock videos lol

  1.8K

• WA

  @WavingWorld · 3 months ago

  What a world we live in that we can get collegiate level culinary education for free.

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• EL

  @eli_mtg · 4 months ago

  the b roll on this video is frying me lmao

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• SC

  @scottbuske3920 · 4 months ago

  I cooked professionally for 16 years. It&apos;s a tough gig. But I wanted to mention timing when cooking/sautéing vegetables. The videos all seem to start the same way. Cook throws in onions, softens them, adds peppers, then mushrooms, carrots, broccoli, cauliflower, etc.<br>Carrots, broccoli, potatoes, and cauliflower take way longer to soften than an onion or mushroom. Peppers cook somewhere in the middle. Unless your goal is to have nice crunchy vegetables mixed with mushy, (not caramelized), onions, peppers, and mushrooms, the order in which you sauté is important. Don&apos;t be afraid to remove something from the pan to preserve the texture you want.

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• JO

  @joelupo3365 · 4 months ago

  I love the infomercial-like back pain reaction when bending to grab the cutting board.

  521

• CT

  @CTPutIt · 4 months ago

  The tomato sauce experiment just reminded me of how I tried for years to get my sister’s heavily guarded recipe for rajma chawal (which should absolutely get its own video here). The biggest difference maker I noticed was my sister grated the onions whereas most recipes called for dicing or mincing the onions. Those recipes ended up with a dish that was chunky and runny whereas the grated onion made it smooth and thick, similar texture to refried beans. That was when I realized how important technique and texture can be to a dish. Also telling all the world her secret is my revenge haha

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• PR

  @PrecludeLP · 4 months ago

  Man made this entire video to justify His thick Tomato slice. I see you Ethan.

  1K

• SU

  @sunalwaysshinesonTVs · 4 months ago

  Dude makes yet another video that reaffirms why he&apos;s the absolute bees-knees of the food YouTube community. One of my absolute fav channels, I learn so much from watching Ethan&apos;s videos.

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• NI

  @nickhuynh6321 · 4 months ago

  Maybe my counter top can hold a big cutting board (if i shuffle round counter top appliances etc.) the main issue is that my small sink won&apos;t be able to clean any big cutting boards...

  102

• CH

  @chakerian · 4 months ago

  Hi Ethan, I strongly recommend you try smoking a head of cabbage for an hour or two. It&apos;ll blow your mind.<br>Cut a core out of the heart and put some form of fat in it (like butter), and smoke it with that core up so that it runs into the head as it cooks. It completely changes the flavor to something like horseradish, and is great next to smoked meats. You probably have never tasted cabbage like that.

  214

• GA

  @GamingFoodie · 4 months ago

  Love the B roll of Ethan eating veggies

  134