Cooking Youtubers you Recommend? - Because comparing a $400 steak to a $20 steak is not content

Destacado
In the past my YT feed was practically 99% cooking content, these days i am only subbed to Chef John from Foodwishes (i cooked so many of his recipes by now, there was never one that i did not like. His Steak Diane is S-tier), Pailinn's Kitchen (QT 3.14 thai girl with top-tier kitchen skills) and my latest discovery, Feed & Teach.

Nick from Feed&Teach is GOATed, he is based in Jamaica so he cooks a lot of food i wasn't at all familiar with before watching his channel, he puts in a lot of background information about jamaican cuisine's history in his videos and his videos are well produced. The jamaican accent also adds a lot to the videos. I only tried a couple of his recipes yet (many ingredients used i simply can't get here), they were delicious. I highly recommend this channel.

Edit:
Champ's Japanese Kitchen sadly abandoned his channel. It's some ex-boxer from Japan who cooked classic japanese dishes. While he can definitely cook i enjoyed his channel more for Ryosuke himself than for the food.
 
Última edición:
FedPostalService dijo:
How long does the stick last for? Retard question, I know.

Could you freeze it as for later use?
Presiona para expandir...
Stock will keep almost indefinitely frozen and vacuum sealed. Just pour it into a vessel to freeze it in a baggable shape, then vacuum seal it and then just melt/reheat as needed. I like those reusable quart containers filled half full so you get ~3" round literal pint-sized pucks and then bagging and freezing those.
 
Última edición:
2nn5ycj8v3141.jpg
 
breadandcircuses dijo:
I'm a fan of Chris Young.

This chicken stick has changed my life.

https://youtube.com/watch?v=3k20zFlbFfE
Presiona para expandir...
10/10 video

This had me glued to the screen the whole time. I've always made stock the traditional way as i've been taught the french technique, this guy had a solution for my main pet peeve when making stock, that it's the waste of carcass and meat, and still nailed a simple elegant solution for the consomme

Just beautiful, elegant and efficient
 
breadandcircuses dijo:
Stock will keep almost indefinitely frozen and vacuum sealed. Just pour it into a vessel to freeze it in a baggable shape, then vacuum seal it and then just melt/reheat as needed. I like those reusable quart containers filled half full so you get ~3" round literal pint-sized pucks and then bagging and freezing those.
Presiona para expandir...
Tell me if what I do is at all food safe. I make the stock or whatever, then put into those soup cubes (well the off brand ones on Amazon that were like $15) then put the soup cubes in the fridge to cool down, then next day put it in the freezer to freeze then a few hours later/next day pop out the frozen stock cubes and vacuum seal them in a vacuum seal bag and then pop them back in the freezer.
 
Maori Kiwifruit Growers dijo:
Tell me if what I do is at all food safe. I make the stock or whatever, then put into those soup cubes (well the off brand ones on Amazon that were like $15) then put the soup cubes in the fridge to cool down, then next day put it in the freezer to freeze then a few hours later/next day pop out the frozen stock cubes and vacuum seal them in a vacuum seal bag and then pop them back in the freezer.
Presiona para expandir...
SHould be!
 
The Feline Solution 2 dijo:
Edit:
Champ's Japanese Kitchen sadly abandoned his channel. It's some ex-boxer from Japan who cooked classic japanese dishes. While he can definitely cook i enjoyed his channel more for Ryosuke himself than for the food.
https://youtube.com/watch?v=BVgf5GOcCsQ
Presiona para expandir...
Funny, I just remembered this guy a few days ago and tried to do some digging on if he died or something. Didn't dig too deep, just his twitter and community on YT. He just vanished. I liked him.

Did find this small channel recently. Plan to try this recipe soon.

 
gaysexenjoyer dijo:
Ver archivo adjunto 8480832
Presiona para expandir...
MORE NUTMEG

I really like Mary's Nest. She does a lot of basics, and healthy easy southern meals.

Celebrating Appalachia also does good cooking, in addition to living/life stuff.

This creature/bear/hog man does delicious rustic dishes.

Lastly, Parker Edmonson. He is a funny autist but by GOD he's a talented young man. Kind of like a black, more auty reviewbrah imo. He does cars and shit too. He's like a pro mechanic
 
Cooking With Dog
Doesn't post much anymore, but there are hundreds of old videos. Mainly like it for demonstrating good habits/techniques, but not explicitly teaching.

Simply Sara (RIP).
Looks like her channel got deleted after she died in 2025, but there are other accounts looting her corpse reposting her videos.
Provided it's not a recipe that involves a quart of mayonnaise and two cups of sugar, it's probably still mildly horrifying, but you'd try it at a church potluck or neighborhood Superb Owl party and like it.

TOKYOGASTRONOMY
The older videos are Food Meditation type content from a $$$/plate Michelin restaurant in Japan. Production quality has not been maintained.
 
I watch very few Cooking YouTubers, but here are some that I like a lot
Food Wishes
Tasting History with Max Miller
Townsend's
Sam The Cooking Guy
John Kirkwood
 
Aaron and Claire - Mostly Korean but other Asian cooking
Beryl - Beryl makes themed videos by sourcing and sharing recipes from her global community
Chung K - another Korean cooking channel
Miwa - Japanese meals, more 'traditional' style
Pasta Grannies - a team that travels and documents recipes from Italian Grannies (and the occasional Grandpa)
 
Destacado
Debes iniciar sesión o registrarte para responder aquí.
Atrás
Top Abajo