Babish Answers Cooking Questions From Twitter | Tech Support | WIRED

Hey guys, welcome back to Binging with Babish where this week we're going to take the whoa, looking at me I guess, oh hello my name is Andrew Ray aka Binging with Babish and I'm here to answer your

questions

via from Twitter. en kitchen

support

at ndwelch asks why they always use kosher salt in

cooking

videos. Well, I'll tell you, Nathan, there are actually three salts you should know about. There is table salt, which you are probably more familiar with than kosher salt. and flake finishing salt which I like to call baking soda table salt because that's really the only thing I use it for because most recipes are made with table salt, but that being said, it's not a good way to season food when you cook because you can do it.

I don't pinch kosher salt, on the other hand, you have complete control over it, so you can see right now, I have a big pinch full of salt and no salt comes out of my fingers until I start twisting my fingers from left to right. it's also a more forgiving salt, it's a larger grain of salt, you're less likely to put too much salt in your food than with table salt and then this is the totally optional salt, they have a very light and flaky appearance, I really do. The only thing you can use is to finish. that's why it's called finishing salt, these two, although absolutely necessary, just know when to use them and why and how, in general, people don't keep eggs in the refrigerator, don't they go bad faster, according to I have understood?

I say this with several grains of salt because we are talking about food safety here and you should not trust a guy who does not have a food safety certification never went to culinary school went to film school got very bad grades and got lucky in his I work as a food influencer, you shouldn't listen to me, the eggs you need to refrigerate are ones that have been washed commercially here in the states, they wash the eggs very rigorously and that eliminates the type. of natural protection on the outside of the shell, so they need to be refrigerated if you bought them on the side of the road and they weren't in the refrigerator, chances are they just came out of a chicken's ass and are ready to stay in the room . temperature in your fancy kitchen with backsplash turned barn anyway that old davey uh

cooking

twitter

what are some good knives that won't break the bank right away well I'll tell you sorry I have a line of cookware it's okay, it's called

babish

line cookware, okay, okay, these are German steel knives, they're full tang blades, they're 4116 German steel, they come sharp, they hold an edge and they're $25, $25 to $30 dollars per knife, that said, I'm not here alone. hook my kitchen utensils is the word I'm not just here to throw kitchen utensils.

I'm also going to be completely honest about other brands I like. Victoria Knox Fibrox is a great beginner's knife. It is stamped, not forged. The same goes for Vustoff. pro line it's so cheap it's 20 for a knife it's a great learning knife it's a great beginner knife but these knives are great too a Dole fan says it's time to ask a chef when I make fluffy scrambled eggs and fluffy cheese . I tried to make an omelette and I ruined it, my plate is oily, I think it's oil from the cheese because the eggs are fully cooked, but it has a butter type taste, it's good, but how to fix it, I guess what you are doing is adding the cheese too soon. so it's getting too much heat from the pan so it goes beyond the point of melting and breaks when broken, this basically means the oil just leaks out, what I would do is try to add the cheese as late as possible that is humanly possible. just don't overheat it and don't use cheeses that are too old, you know, use a Gruyere or a not too sharp fairly mild cheddar because they melt better, they'll hold up better to the heat with a tablespoon and a half of the butter in the pan.

The eggs are always cracked onto a flat surface, then we throw the pan back on the heat before it reaches the pan. I'm going to beat these guys up. I'm going to use a small mixer, now they are more homogeneous. now let's add them to the pan, keep them moving, keep the pan moving, keep the eggs moving, you put this on toast and it's almost spreading, there we go, that's done, Irish cheddar cheese, put a good amount there, it's probably two ounces, yeah. two ounces of fish, we're just mixing them in there, keeping them moving and letting the residual heat in the pan melt the cheese and incorporate them into the egg.

This is how I like my scrambled eggs. You may not like them this way. I like them creamy. I like them spreadable and no matter how you like your scrambled eggs, if you add the cheese last and don't heat the cheese directly on the stove, you will notice that there is not a hint of oil or fat in this pan. It's just egg and cheese, nothing's separated and that's how you keep the cheese from breaking down at Duchess Wood, everyone said, okay, season your ribs with salt and pepper, man, salt and pepper, for the most part, just They are hitting him with salt. and pepper, maybe a sauce or something on the back, steak seasoning, shakers and all that, not so much before boss nine says people give me all their tips on how to cook big pieces of meat so I don't it dries. the dog is now getting my three pound roast pork because I dried it out.

First of all, there could be a lot going on here. You may be cooking it at too high a temperature. You may be cooking it for too long. Pork Meat. You can cook it at too high a temperature. pink 135 if you know where the pork is from and trust it, otherwise cook it to 145, it will still be nice, pink and pink in the middle and it will be super juicy, kind of like a pork loin that doesn't have much extra muscle fat, you have to be very careful to make sure you don't overcook it because that's how it dries out very quickly, if you cook it too much 10 degrees it will be dry as a bone, you have to cook it slowly and gently with big chunks of meat, the best way To make ribs, for example, is to cook them at about 250 degrees Fahrenheit for about six hours.

Also yes, throw the meat 10 degrees from where you want it to end up, it will rise 10 degrees more to at least when it comes out of the oven in hawaiian sea witch if you are cooking shrimp dot dot dot why do you leave the tails on? why is it so inconvenient when you are eating and have to use your hands to remove the tails to make sure you get all the shrimp out. Yes, I recently had pasta with shrimp and I am angry about it, it is absolutely inconvenient. You're right to be mad because it has shrimp tails and the pasta is ridiculous because if you don't want it. to eat with your hands you're out of luck, you have to use your hands somehow if you have shrimp tails or you spit them out like an olive pit, which I don't think you want to do in a fancy restaurant, so shrimp tails and Pasta doesn't make any sense to me.

I completely agree that it can really work on its own in Gymkuras. I'm not sure why the only thing I know about them is that they're not actually supposed to be eaten. Cooking question. Personally, I don't know what they are for either. These mysterious bastards, as I understand it, are supposed to. They lighten up otherwise very heavy dishes like stews and stews, they also pair very well with seafood, you're not supposed to eat them obviously, but if you want to see what they taste like, yeah, you just have to sit down, yeah, there's a mint, almost basil, yes.

We're not supposed to eat them, but they go great in stews and casseroles, and if they're a hoax, they're the weirdest hoax I've ever heard of because these things are like 99 cents a ton for jillbean, aka the hardest fruit. by jellybean. to cut mango, anyone disagrees, come prove me wrong. Hashtag fighting, is there any fruit harder to cut? No, I just went through the entire list of fruits in my head. Mango is a very difficult fruit to cut, you could peel it first, but I like it. To make it like an avocado, you should try to get as close to the stone as possible.

It's thinner than you think. The same on the other side. You really want to straddle the bone. You're going to want to do it very carefully. Score this guy, you see that sort of separated handle action and now that you've opened it up like this, you can just cut it, try not to take the skin with you, but you can just cut it there. If I had to summarize the

tech

nique, it's like a modified avocado with the avocado of course you remove the pit, for this you have to be a little more ready to lose some fruit and ready to have some weird oblong pieces like this guy megan spencer in the real megan s binging on babbage this was actually binging on

babish

for me.

I've tried your steven universe bagels recipe twice and they don't brown as much as yours and are only bubbly and golden on the parts that touch the baking sheet. I have a traditional oven, not a convection one. Do I need to bake above 425 degrees Fahrenheit? I'd say that's a good place to start. Another really important thing would be to make sure the rack on your oven is in the right place if you are only browning on the bottom I would assume your rack is towards the bottom of the oven especially if you have an electric oven that has the heating element at the bottom, they are receiving heat. at the bottom, but not as much at the top, so if you put that rack in the top third of the oven, you'll get a lot more radiant heat from the top of the oven that will bounce off the bagels and help them brown more. . efficiently, they definitely brown better with a convection oven, but you can still make amazing bagels without convection.

Another great thing to try is the homemade steam oven method, which involves placing a heat-resistant plate or pan under the rack you want. Let's bake, let it preheat with your oven, let it heat up nice and then when you put the bagels in the oven, pour some boiling water into that container, whatever it is, and that will generate a lot of steam in your oven. which will allow the bagels to rise more before they start to form a crust before they start to brown. Not only will that give the oven a better spring, it will also give you a better crust, so try moving the oven rack up. get more heat down from the top and try the oven steam method let me know how it goes tag me goddess betty jane on bye betty 2.

What do you think is the worst food you could eat in the bathtub? The biscotti were not great. idea, but I'm contemplating leftover pad thai, both terrible ideas, I totally agree about bad ideas, any nasty or spicy pad thai wouldn't be great, but I think a worse one would be any kind of red sauce, a croissant would be terrible to eat in a in a bathroom especially we have a beard, it's just a croissant picker, I think the moral of the story is here, you know, go ahead, just eat corn dogs in the bathroom, it's portable with one hand, I really think that corn dogs are the best food for bath and apples.

If you're trying to be healthy in mattias carpenter says: Is there something about zesting a lemon that I don't understand or do we just end up with the lemon stuck in the zester? You're not imagining anything, that's absolutely what happens. Like a scraper type grater like this one, this allows the lemon to fall out a little more freely. First, you don't want to, you don't want to zest too close to the pith, you just want the outermost layer of the lemon. I don't want the white substance underneath the substance directly on the outside just the zest that's where the lemon flavor is it's sweet it's mild it's not bitter you'll still end up with a bunch stuck in there but all you have to do is it's no big deal , sarah, so show me a question about when to cook risotto, a sip or sip of wine is a correct and appropriate measure, absolutely, risotto is a very imprecise process, it's something you really need to feel if you put half a bottle of wine there or half a cup of wine there will still taste good and a shot is a great way to go in general, as you know, with a standard batch of risotto I'm putting like a cup of white wine in there. so I would say more of a gluggle than a glug because it's like maybe four glugs and I would call it a gluggle which sounds like a bunch of glugs on securitysphinx asks what is the best cocktail garnish and why is it a cherry luxardo.

Agree with you, it's a luxardo cherry, why is it a luxardo cherry? Because luxardo cherries are worth every penny, like the twenty dollars a jar costs, they are rich, they don't taste cloyingly sweet, they have the perfect texture, they are not mushy, but they have a little tang, the syrup is dark, rich, sweet and lush, and I always like to use it the old fashioned way as my simple syrup because it's very, very sweet and adds that wonderful luxardo flavor. to my cocktail, so absolutely the 100 best cocktail garnish unless we're talking about Bloody Marys, in whichcase everything is the best cocktail garnish boston888 question lately I have been cooking with onions a lot and wow, what makes you cry is not a Joke, does anyone have a solution to this problem?

I've tried putting them under water a little, it doesn't work. I think I'm thinking more about the onion glasses that Phil wears in the modern family, which is really like the only solution is, uh, I have. onion goggles like this is one thing your swimming goggles and those will work fine there's really no other way Maddie Mathison attests that you need a sharp knife which has some to it because the sharper your knife the less There will be cell walls in the onion. you're breaking down, so in theory it shouldn't make you cry as much, but it also totally depends on the onion.

I think freezing them might help, since I've always refrigerated my onions and feel like they've made me cry less than most people's. onions wear some glasses if you want to be an idiot about it otherwise you know, suck it up and finish as quickly as possible without cutting your finger off in the good luck crunch what's the best sandwich I think it has to be the blt sandwich Homemade with mayonnaise is truly food of the gods. I love the blt, it's one of the simplest sandwiches you can get, however I can't say it's the best sandwich.

My favorite sandwich is very close to the Liz Lemon, which is what you know. You've got pastrami, you've got turkey, coleslaw, Russian dressing, French fries, you've got a lot of crunch. I think even a blt can be improved, although you could add a runny egg. You could add a slice of cheese. a little gruyere or something like that delicious fresh crisp lettuce toast the inside of your bread this is what you should get out of my long meandering answer toast the inside of your bread not the outside it will save your tastebuds but you will get everything the crunch and all the flavor and it will keep the bread from getting soggy and to me that's better, it's blt plus it's good in caden bop asks how often do we really need to sharpen knives when we cook, how often do we do it?

You're bingeing on babbage, that's me, it's like after every use, like some people, or it should be more like once a week or even a month, definitely the latter, uh, you don't need to sharpen it after every use , it depends on how often you are cooking. If you cook for yourself every night, every meal, yeah, once a week, you probably want to give it a whirl and if cooking is more of a hobby, if you cook on the weekends, I mean. sharpen them probably once a month, it also depends on the knife you have, if your knife doesn't hold the edge for a long time, you should sharpen it more often, in the same way, with a sharpening rod, many people think that this is a sharpener of knives, but it is not like that.

It's a sharpening rod, your blade not only needs to stay sharp, it needs to stay straight, so use the sharpening rod to straighten the cutting edge, it won't sharpen your knife, but it will help your knife work, maybe get one of those little ones. manual pencil sharpener to help you and then once every few months sharpen it professionally or use a wet stone if you are a crazy person like me and have several wet stones. Women enjoy beer. Question about kitchen replacement. Can I sub-evaporate milk with coconut milk? I'm not entirely sure it really depends on what you're doing when baking, I especially can't recommend that you do.

I can't imagine they interact the same way in baked goods. I can definitely imagine situations where you could trade. Let's get them out, but it will totally depend on what they're doing and I'm sorry, I don't have any more information there. They should have asked a real expert on Mandel Organa. Let's start this speech because Cicely and I, whoever Cicely is, uh. I need

answers

who in Star Wars would be a good cook. That's a great question. Let's go through the list. Okay, Leia, I don't think so because she's the general manager and she doesn't have time to cook.

Luke, uh, I could watch him cook, but. It would be like something disgusting from Yoda, it would be a stew of roots and leaves in the forest on that strange island planet where he lives. I don't think he cares much about food. I think food is more of a survival or something like sustenance. for him, no way, Darth Vader, no, he's getting his nutrients through a tube or something weird, he's eating electricity or something chewy, maybe I mean he's one of the few people who has cooked in the movies like in the Star Wars Christmas special. a whole cooking segment, I think he was a stewed bantha or something Hi guys, thank you so much for all the awesome

questions

.

Thank you for inviting me to have this been cooking,

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ing you.