Citrus beef stir fry with grilled peppers
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Date: 2022-07-22
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Comments and reviews: 15
Fretron
Great videos! and it looks delicious! one piece of feedback: I'd love to see some alternatives to cilantro. I get you can just omit it if you're like me and it tastes like soap. But I think it would add to the video if you brought up what to replace it with, I at least have no idea what cilantro tastes like to people without the soap-tasting gene, so I'm unsure what to substitute it with to get a smilar taste, though i guess that may be very repetitive if you had to mention what cilantro can be replaced with everytime you used it. . Anyway I appreciate your videos, you make cooking very approachable and unintimidating, definitely going to try gochujang!
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Great videos! and it looks delicious! one piece of feedback: I'd love to see some alternatives to cilantro. I get you can just omit it if you're like me and it tastes like soap. But I think it would add to the video if you brought up what to replace it with, I at least have no idea what cilantro tastes like to people without the soap-tasting gene, so I'm unsure what to substitute it with to get a smilar taste, though i guess that may be very repetitive if you had to mention what cilantro can be replaced with everytime you used it. . Anyway I appreciate your videos, you make cooking very approachable and unintimidating, definitely going to try gochujang!
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Tea
Very cool way to cook and all, but seems a little wasteful of energy when it could've been achieved with on one burner instead of an entire grill, right? Adam made a great video on mag & gas ranges explaining how energy-inefficient they are, but then this. Tons of escaped energy.
California is trying to ban indoor gas ranges in the name of protecting the environment, unevenly affecting Asian restaurants and households. But using a full-blast gas grill to stir fry one-pan worth of food is fine, I guess. I know this is Tennessee but it the same would apply in California.
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Very cool way to cook and all, but seems a little wasteful of energy when it could've been achieved with on one burner instead of an entire grill, right? Adam made a great video on mag & gas ranges explaining how energy-inefficient they are, but then this. Tons of escaped energy.
California is trying to ban indoor gas ranges in the name of protecting the environment, unevenly affecting Asian restaurants and households. But using a full-blast gas grill to stir fry one-pan worth of food is fine, I guess. I know this is Tennessee but it the same would apply in California.
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Lux
The beef looks amazing and succulent, that beef deserves better rice, I m Iraqi.
So how about you wash your rice about 8 times, cook it pasta style like you did in this video.
Then drain the rice, put it back in the pot, put a few tablespoons of oil or maybe some high quality animal fat.
After it steamed enough, fork it, serve. The oil coats your tongue (learnt it from you) and you will taste how aromatic rice really is!
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The beef looks amazing and succulent, that beef deserves better rice, I m Iraqi.
So how about you wash your rice about 8 times, cook it pasta style like you did in this video.
Then drain the rice, put it back in the pot, put a few tablespoons of oil or maybe some high quality animal fat.
After it steamed enough, fork it, serve. The oil coats your tongue (learnt it from you) and you will taste how aromatic rice really is!
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Spidermanshark2
I'm curious to see how many people will disagree with me on this, but if you get offended by someone saying Gingerbread men because of the men/man part, you need your priorities adjusted. Not trying to start anything here, but I've noticed people saying gingerbread individuals more and more, and I just don't see the need for it, but you do you.
Love the recipes and content as a whole Adam, keep up the good work!
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I'm curious to see how many people will disagree with me on this, but if you get offended by someone saying Gingerbread men because of the men/man part, you need your priorities adjusted. Not trying to start anything here, but I've noticed people saying gingerbread individuals more and more, and I just don't see the need for it, but you do you.
Love the recipes and content as a whole Adam, keep up the good work!
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IRLtrolls
I did this once on a charcoal grill and sauteeing onions in a cast iron. Whenever I grabbed the pan with my mitts I didn t make but 10ft before my mitts started smoking and melting. I quickly set the cast iron down right on the ground and flung the mitts off my hand. No burns but damn it was close. Adam is not joking about using a big, dry mitt. I got a fresh mitt plus a towel to carry that cast iron inside.
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I did this once on a charcoal grill and sauteeing onions in a cast iron. Whenever I grabbed the pan with my mitts I didn t make but 10ft before my mitts started smoking and melting. I quickly set the cast iron down right on the ground and flung the mitts off my hand. No burns but damn it was close. Adam is not joking about using a big, dry mitt. I got a fresh mitt plus a towel to carry that cast iron inside.
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Hallaloth
Ah! You make me WANT a grill even though I've been very adamant that I don't want one (my future grandfather in-law keeps mentioning it) because I don't want to deal with the maintenance and be the only one cooking on it! As much as I LOVE the idea of grilling and the flavors. .. I just don't want the hassle when I can often use an oven broiler or get nearly the same result on the stovetop.
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Ah! You make me WANT a grill even though I've been very adamant that I don't want one (my future grandfather in-law keeps mentioning it) because I don't want to deal with the maintenance and be the only one cooking on it! As much as I LOVE the idea of grilling and the flavors. .. I just don't want the hassle when I can often use an oven broiler or get nearly the same result on the stovetop.
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Harry
FYI - Wok Hei isn't quite just food cooked on super hot grill. It requires the oil to flare up and smoke the food, which is why they tilt the wok when tossing so that the food & oil can ignite from the burner.
Most Eastern Asian chefs use a blowtorch to quickly char when they're cooking from home/can't use a high BTU burner. Kenji also recommends this.
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FYI - Wok Hei isn't quite just food cooked on super hot grill. It requires the oil to flare up and smoke the food, which is why they tilt the wok when tossing so that the food & oil can ignite from the burner.
Most Eastern Asian chefs use a blowtorch to quickly char when they're cooking from home/can't use a high BTU burner. Kenji also recommends this.
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Exploshaun
In wok stir frying countries the kitchen is outside for this very reason.
Interesting how the grill and cast iron can achieve similar results.
I've concluded that the mistake in the bbc video isn't the pasta style cooking, it's the washing of the rice afterwards. You shouldn't do that to pasta either in normal circumstances.
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In wok stir frying countries the kitchen is outside for this very reason.
Interesting how the grill and cast iron can achieve similar results.
I've concluded that the mistake in the bbc video isn't the pasta style cooking, it's the washing of the rice afterwards. You shouldn't do that to pasta either in normal circumstances.
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Sylvia
2: 40 it may not be necessary but it will improve that cast iron a ton by seasoning it with that oil layer as youre heatin things up. Any time im gonna put cast iron in an oven i wanna put a little layer of oil on the whole thing for just this benefit; and puttin it in a grill (what brits wud call a bbq) is the same logic to me.
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2: 40 it may not be necessary but it will improve that cast iron a ton by seasoning it with that oil layer as youre heatin things up. Any time im gonna put cast iron in an oven i wanna put a little layer of oil on the whole thing for just this benefit; and puttin it in a grill (what brits wud call a bbq) is the same logic to me.
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MarcBerm
I thought I was the only one, but I grew up in a house that had a grill plumbed into the natural gas lines. My parents said it was like that when they bought the house, and it became such a fixture that when they moved they had a plumber put in a connection and bought a new grill with the appropriate conversions/adapters.
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I thought I was the only one, but I grew up in a house that had a grill plumbed into the natural gas lines. My parents said it was like that when they bought the house, and it became such a fixture that when they moved they had a plumber put in a connection and bought a new grill with the appropriate conversions/adapters.
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Nitzel
Let s goooooooo, just made your brownie recipe and needed ideas for dinner. Tbh I probably won t be able to do this recipe yet since I don t have half the ingredients or equipment in the video, but I still enjoyed it none the less. However, your vegetable soup recipe is really calling out to me and my near mushy produce: )
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Let s goooooooo, just made your brownie recipe and needed ideas for dinner. Tbh I probably won t be able to do this recipe yet since I don t have half the ingredients or equipment in the video, but I still enjoyed it none the less. However, your vegetable soup recipe is really calling out to me and my near mushy produce: )
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David
Now that you've mentioned soy sauce, i would recommend you to try black bean soy sauce from Taiwan. The umami is second to none. And the aroma is just incredible after you heated them during cooking. Our extended family is addicted to it, but we are from Taiwan, so take it with a couple drops of soy sauce i guess.
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Now that you've mentioned soy sauce, i would recommend you to try black bean soy sauce from Taiwan. The umami is second to none. And the aroma is just incredible after you heated them during cooking. Our extended family is addicted to it, but we are from Taiwan, so take it with a couple drops of soy sauce i guess.
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Reid
I like the outdoor grill pan method for smash-burgers. The grill doesn't get the pan nearly as hot, so I start preheating cast-iron or carbon steel on the inside electric cooktop until smoking, then move out to the grill.
Keeps the food smoke out of the house, and improves the wife-acceptance-factor immensely.
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I like the outdoor grill pan method for smash-burgers. The grill doesn't get the pan nearly as hot, so I start preheating cast-iron or carbon steel on the inside electric cooktop until smoking, then move out to the grill.
Keeps the food smoke out of the house, and improves the wife-acceptance-factor immensely.
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food
using that much excess water for rice feels like a bad idea for people who need to save on water bills, but it's probably great when you're still learning how to cook and you don't eat it everyday
the real tragedy though is not getting that crispy bottom layer of rice. or at least i think it's a tragedy.
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using that much excess water for rice feels like a bad idea for people who need to save on water bills, but it's probably great when you're still learning how to cook and you don't eat it everyday
the real tragedy though is not getting that crispy bottom layer of rice. or at least i think it's a tragedy.
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Finn
Adam, do you put olive oil in your pasta (spaghetti) cooking water? I know Marco Pierre White does it, but I don't think he ever mentioned why, and I know it's very controversial in Italy, yet top cooks like MPW still do it, so they must do it for a reason. Oh, and Marco had an Italian mother too I believe
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Adam, do you put olive oil in your pasta (spaghetti) cooking water? I know Marco Pierre White does it, but I don't think he ever mentioned why, and I know it's very controversial in Italy, yet top cooks like MPW still do it, so they must do it for a reason. Oh, and Marco had an Italian mother too I believe
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