The no cuts format is sick. This is how all cooking videos should be
@FunnyDougy
Ай бұрын
That moment when he dirtied both of his hands twice over was funny. Home cook energy.
@stephanied9331
17 күн бұрын
@@FunnyDougyI also laughed, very familiar.
@kwerby3285
3 ай бұрын
I really like how toned down the editing feels. It’s like i’m sitting across the counter just having a conversation.
@benjaminreynolds3659
3 ай бұрын
I think this editing style is a bit boring, to each their own.
@ericconrad8854
3 ай бұрын
speaking of editing and camera positioning. How would you go about filming a rusty trombone? I feel like a matrix style "bullet time" shot as we go from seeing a salad tossed to the hand job would be best but maybe split screen with the illusion of 2 camera would be best.
@Psuhockey-cr9if
3 ай бұрын
@@ericconrad8854this is wild😂😭
@ThatsMrGat
2 ай бұрын
@@benjaminreynolds3659 agreed, it really needs some more jump cuts, vine booms and subway surfers playing in the corner
@madbats69
2 ай бұрын
The audio echo is really annoying…
@bigidiot5881
3 ай бұрын
You know, it may be a small thing, but shots like you have around the 2 to 3 minute mark, where you're just quietly working, or explaining something with no piped-in copyright-free music feel much more like I'm in a cooking class or lecture than "watching content", and I appreciate that. I think a lot of KZitem types lack the confidence to have a sustained shot of them just slicing shallots with no keys jingling for fear of harming viewer retention, and I like that it feels more controlled and mature in these videos.
@ThePrideofSociety
3 ай бұрын
Huge agree here. I love showing a less manufactured version of cooking. Makes it feel like it better reflects the cooking experience. It can be messy and sometimes you have to clean things up or scoot things to the side.
@flyingsodwai1382
3 ай бұрын
It's dangerous for them. Easy for content thieves to use the footage. Music is easily identifiable by copyright algorithms apparently.
@greytrax
3 ай бұрын
i was actually about to complain that there is no music
@EvanEdwards
3 ай бұрын
The minute or so starting at seven minutes in feels like that too. And the latter half exposes some behind the scenes in a manner relevant to the cooking. I like this production style.
@AmericaCirclingTheDrain
2 ай бұрын
@@greytraxI would encourage you to play music of your own choosing if you need music for viewing.
@nodytk
3 ай бұрын
i've watched hundreds of youtube videos over the years showing off recipes. I've made dozens of those recipes too. I always end up rushing things, or taking too long on other parts, and if i'm honest it's because youtube videos do not properly capture how long you should do things for. They say "cook until x" but you don't really understand what that is or how long it takes to do it, and end up over or undercooking your food. But with your videos, the fact you don't add cuts, the fact we get to watch this in real time, it teaches concepts that I wish i knew years ago. Thank you for this channel and this series. It's perfect for anyone serious about learning to cook
@delilahboa
3 ай бұрын
I totally agree with you @nodytk.. .. I’ve watched endless videos on how to cook a steak, I always seemed to panic or ruin them, then after watching Ethan’s tutorials something just ‘clicked’ and I made the best steak I’ve ever done, I was relaxed and loved the process, my husband certainly appreciated Ethan!….. he’s an amazing teacher and the real time lessons are brilliant, love them ……I give Ethan a 👍🏻 before the tutorials even start! 😊
@CookWellEthan
3 ай бұрын
I couldn’t have said it better myself, that’s exactly why I wanted to make this format!
@GatorAidMedical
3 ай бұрын
Once during camping we had a bread fiasco and ended up making smashburgers with pancakes as buns... godly
@CookWellEthan
3 ай бұрын
That would also be a killer breakfast sandwich. Smashed breakfast sausage + fried egg served on a pancake…maybe a little cheese or hot sauce?
@mpowerewd22
3 ай бұрын
@@CookWellEthani am 10000000% putting syrup on that
@markkelso871
3 ай бұрын
Considering one of the best burgers ive ever eaten had cinnamon involved in it i could see this entire thing working on a strange level.
@nickh9774
3 ай бұрын
.......(Takes notes)
@Polzenfam
3 ай бұрын
Kind of an opposite issue, got Hamburger Helper (cheeseburger) and forgot to get Ground Beef, only had a pack of breakfast sausage to use... Ended up surprisingly really good.
@Uldihaa
3 ай бұрын
Just a minor point: the reason most people put the cheese directly on the burger is because that is the first cooked side you have when you flip the burger to being onion-side down. They use the time the onion side is cooking to melt the cheese.
@nicholasborrelli7544
3 ай бұрын
Yeah he had the meat on way too long because he screwed around with this
@bakerman10
2 ай бұрын
@@nicholasborrelli7544 Huh? The meat looks like it was cooked perfectly.
@ApolloAlto
2 ай бұрын
@@nicholasborrelli7544 Burger patty looked fine. Solid bit of pink in the middle for a medium cook and a strong crust.
@hbsavage0387
2 ай бұрын
My only issue with his burger is that it was far too thick for an Oklahoma onion burger.
@wooltron1
Ай бұрын
I've found that using a higher quality American cheese really makes a big difference in taste.
@babyvee7615
Ай бұрын
The composition of this video is fantastic! Like other commenters have said, the lack of music and the given presentation of the video piece feels more human than mere "content" as it were that most creators on the platform make. That's not to say that music ruins a video of this nature, but I appreciate feeling like I'm in a class or having a conversation (no matter how 1-sided) rather than watching someone's video, it makes it feel more lively and thoughtful. Well done, Ethan!
@elijahbrown9738
3 ай бұрын
I definitely prefer to take each of those beef balls and split them in half again for a burger with double the maillard, if you want double the onion or same split over 2 patties and most importantly, double the cheese.
@CookWellEthan
3 ай бұрын
Agreed, that’s what I typically do for my standard smash burger I make at home, but wanted to stay true to the single patty this time around!
@St0rm301
3 ай бұрын
The combination of classic cooking show pace and atmosphere combined with the science/experimenting definitely checks all the boxes for my interest in food content. What I like most about a video like this is that it's different from a classic show like say Good Eats in that you haven't done a ton of research and now you're presenting us the results and why X thing is the best way to do it. It's more like "I had this idea, lets try it out together" and we get to see the whole test from start to finish and learn the results with you.
@delilahboa
3 ай бұрын
Hi Ethan, THANKS TO YOU, this month, I’ve made the best steak of my life and the best Quesadilla…… you’re the best teacher, the way you explain things, you’ve helped me so much…. Love this channel AND your other channel….. hope you’re well …… Jan in the UK xx❤xx
@CookWellEthan
3 ай бұрын
Great to hear! Thanks for the kind words!
@pronumeral1446
3 ай бұрын
Biting into a raw onion? Congratulations you are now qualified to be Prime Minister of Australia.
@chriscarter7182
3 ай бұрын
My wife, when she was growing up, 'only' a few years ago, one of her favorite sandwiches was an onion and butter sandwich!
@eldoradocanyonro
2 ай бұрын
During survival school we were gifted small quantities of food in the evasion training. One of the few "meals" I got was an onion. I ate it like an apple. I hated onions for years after that!
@slezerpezer
Ай бұрын
He could have cooked the onion side longer
@noahthompson4098
3 ай бұрын
Single quarter pounds patties(maybe not even that much) if you want to stay true to Oklahoma Onion burger. Remember it was a burger made to substitute meat due to the Great Depression and the almost equal parts onion and burger is what ultimately makes it so good
@MrKevin486
2 ай бұрын
💯
@oldskaterDan
2 ай бұрын
As soon as he said 1/3 lb(5.33 oz)I paused to check the comments. Agree that is too much. I’d use 3 ounces max.
@amartinez97
2 ай бұрын
@@oldskaterDan Its only too much if your a coward in the kitchen or your buns suck
@hbsavage0387
2 ай бұрын
Yea it was far to thick
@slezerpezer
Ай бұрын
2.75 to 3 oz per patty seems to be about right for the weight before cooking
@terry5749
Ай бұрын
I cannot ❤ these videos enough. So relaxing and informative. ❤🎉
@instathrill8845
3 ай бұрын
Minor nit pick - when you flip to cook the onions, that's when you put the bun on the burger so that the onion evaporation is caught by the bun. which again is why the cheese goes straight on and the bun on top to grab everything and maximize on time to flavor ratio.
@jsiegma4432
3 ай бұрын
And buns with a bit of butter go on the grill prior to the burger flip to toast them up.
@instathrill8845
2 ай бұрын
@@jsiegma4432 not with the Oklahoma onion burger, the whole point is they steam and capture the onion flavour because they dont get toasted, and added to the top of the pattys sooner rather than later.
@jsiegma4432
2 ай бұрын
@@instathrill8845 Well that's how we do them in Oklahoma but you do you.
@instathrill8845
2 ай бұрын
@@jsiegma4432 do you toast it then steam it? or just toast it? i cant imagine toasting then steaming as surly that ruins the toast and makes them soggy again?
@eldoradocanyonro
2 ай бұрын
@@instathrill8845 I just made some again last night. I butter toasted the buns first, then steamed them over the onions and burgers with a lid---Yes, the crisp toast went away, but we had delicious butter browned (maillard reaction) flavor on the buns. You do you. I might do it again, prolly not every time though, just because it's an extra step. Of course, I also like to sous vide the burgers first and parcook the onions/shallots before adding the meat for a nice sear. That way you have nice safe to eat medium rare burgers with a crispy exterior and loads of onion flavor.....
@janetnicholson5001
Ай бұрын
Just made these. Fabulous! Thank you for such an informative and entertaining video!
@frankgyure3154
3 ай бұрын
Thank you for taking up the shallot crusade. Last couple of years I have been using shallots much more often.
@webmoss
2 ай бұрын
You can always put the cheese on your bun and place the burger onside on your bun with the cheese slice. It’s not as hard as washing beef off hour hands
@Clythez
3 ай бұрын
As one of the aforementioned people that remarked upon the cut in that video, i just want to take a moment to say thank you for listening to the feedback, personally i feel like this does flow better and fit with the vibe of the video, and so would like to see it continue to like this :) Also effing great video, shallots are so versatile and delicious!
@TakManSan
3 ай бұрын
We use our wok lid for melting cheese. Perfect height to go over a bacon press.
@theguywhosright9110
3 ай бұрын
Pro tip for beverage storage, open the back end of the case before putting the box in the fridge, then open the front and push the bottles out the back while you pull the box out of the fridge entirely. You won't have all that dead space in your fridge from the packaging.
@LorienDrechsler
3 ай бұрын
White onion...$1.44/lb, Shallots...$8.96/lb. Those are today's Walmart prices. I don't know about you, but I don't think shallots taste 622% better than a white onion.
@TheAshenvictor
3 ай бұрын
Aren't yellow onions the cheapest and what he uses here? I'm not being nitpicky, just not from the us and here yellow onions are a bit cheaper. I also agree that the shallots might not be six times better in taste, but that's less than 90 cents of onions per burger which doesn't sound too extravagant to me. At least as an option.
@Monado6
3 ай бұрын
I think I'll grow my own shallot instead 😅
@iamhector24
3 ай бұрын
Who needs a pound? Get 2 and call it a day.
@tacogodboomdogg
3 ай бұрын
@@Monado6It will be more expensive unless you use a lot of them.
@thelasso9478
3 ай бұрын
Interesting where I’m at yellow and white onions are $2/lb and shallots are $3
@drdrako98
3 ай бұрын
I think we need some leftover/fridge clean out cooks!
@davidsimard8690
2 ай бұрын
Ground Chuck vs 80/20, Shallot, dash Red wine deglaze, American Cheese and (wait for it...) Martin's Rolls.... priceless!!!!
@Dragonstar_aoe
3 ай бұрын
As much as i like the main channel vids , cook along with no cuts is so much better to follow along for these recipes . Awesome stuff man , ill watch all of these i missed on ur new channel :) .
@gallavanting2041
2 ай бұрын
I really love how this is paced. I drifted away from youtube cooking channels because of how zoomer-targeted the pacing and tone started becoming. This is exactly what I wanted, and I'll actually start watching again.
@monkey6430
Ай бұрын
I wonder if cutting the shallot ‘with the grain’ for longer slices would give you a more similarly oniony texture. Would be nice to also have camera person taste test. Love the content Ethan keep it up!
@JK13A
3 ай бұрын
I'm not someone who thinks a smash burger needs to be paper thin but I prefer them 1/3 pound absolute max and closer to 1/4. I think it results in much better flavor. I want that meat cooked through.
@tuberNunya
2 ай бұрын
If you want ruined meat you should eat goat instead of beef.
@EphemeralThought
2 ай бұрын
Over the years, I've grown to prefer high quality british-style cheddar (the crumbly stuff) on my burgers. It melts nearly as well as the American, but doesn't overwhelm me with "nothing but cheese flavor". Personal choice. :D I'm going to make a shallot burger with really thick slices to see if I can hit the 'tween point.
@davecrawley4634
2 ай бұрын
Nope. It doesn’t melt properly, it sweats.
@TheEricBooth
2 ай бұрын
I was always told to let the hamburger "rest" for a few minutes before messing with it.
@eldoradocanyonro
3 ай бұрын
I already had some burgers when I saw your onion episode, and really liked the suggestion you made about trying Shallots. I didn't use them exclusively (added in some onions as well), and precooked them a little first to get them closer to caramelized on the final product. Thank you for the idea; we quite enjoyed them. I also have a batch of caramelized shallots in small bags in the freezer now as well. Keep up the great work! Another tip: Asian grocery stores often sell shallots cheaper than your local grocery (Looking at you, HEB)
@brianprince3110
3 ай бұрын
Meat to onion ratio is way off. In Oklahoma they're about 80g.
@somefreshbread
3 ай бұрын
and sliced way thinner
@benjaminreynolds3659
3 ай бұрын
@@somefreshbread and salted for like 10 minutes and then squeezed to get the excess moisture out of the onion so they actually do crisp up.
@somefreshbread
3 ай бұрын
@@benjaminreynolds3659 I haven't heard that one! I don't think even Motz does that step, but I like it!
@benjaminreynolds3659
3 ай бұрын
@@somefreshbread kzitem.info/news/bejne/toicnXyniXqpdm0 not Motz but where i got the idea from this version
@EvanEdwards
3 ай бұрын
@@benjaminreynolds3659 Interesting. I was about to point out that shallots have such a lower moisture content, they are about twice as concentrated as onions (twice all the macros). Which is relevant when you compare them by uncooked weight or mass. Twice the sugar/protein/etc implies that there may be roughly twice the amount of flavor molecules in the same amount. Salting and squeezing the onions would probably bring it to a closer comparison.
@Ryo39
3 ай бұрын
SHALLOTS FTW
@alessandroledda6480
3 ай бұрын
ofc shallots are gonna win but i hope not cause nem bitches expensive 💀
@shapeofsoup
3 ай бұрын
They’re the best.
@NZtechfreak
3 ай бұрын
Shallots get my vote.
@BMan1113VR
2 ай бұрын
Cannot remember if you tested this in your other onion video, but refrigerating the onions/shallots really helps with sulfur released while cutting the onions.
@mdamaged
Ай бұрын
3:54 It's ok, your knife skills were so good, they made me cry too.
@mfman2
3 ай бұрын
Every time a cookwell video gets uploaded all I think about is, “welp, I did have a packed day already, but I can make time for this…”
@robo_bravado
3 ай бұрын
This beef to onion ratio is pretty atypical for this style.
@GarryFunk
2 ай бұрын
Thank you for your insight. I live in a very rural area and getting shallots is difficult. Knowing that I can substitute a red onion is very helpful!
@madmex2k
3 ай бұрын
I live in Oklahoma, I am a big fan of Onion Burgers. For my onion burgers, I try to find Vidalia onions if they are in season, or dark red onions. They give a sweeter onion flavor. Also, I peel off the outer layer of the onion, cut it in half, put it in a ziploc in the freezer for at least 15 minutes. I don't want to freeze it solid, just make the juices less likely to squirt when you slice them. Having a really sharp knife also helps. Nothing worse than dull knives to make you work harder in the kitchen.
@dbuckner902010
2 ай бұрын
The beginning like one of the most simplest and delicious burgers you can make we all know that I guess I have been living under a rock never heard of an Oklahoma onion burger till I clicked on the video but I also don’t live in the south
@boriscat1999
Ай бұрын
shallot goes really well cooked with fresh thyme on any beef dish. on a burger, on a steak, it's always great.
@wildheartsphotography8081
19 күн бұрын
I truly appreciate the lack of 'content creator' vibes this video gives off! Keep them coming
@kylemwalker
2 ай бұрын
Whenever I make a dish with a lot of onions I use multiple types. Onion soup for me is red, yellow, sweet, and shallot. Sometimes it’s cooking onion vs finishing onion and other times I just mix them. Best of all worlds texture and flavor wise
@imikla
2 ай бұрын
I'm always reaching for the shallots instead of onions. Love them.
@RumpleGeist
Ай бұрын
idk if im weird for this but seeing you crack open that topo chico got me more excited than the burgers, and thats saying something because they looked BOMB.
@Ritual_Gaze
3 ай бұрын
I'm going to try this but with lamb, diced mushrooms and herbs added to the onions, swiss cheese, and sour dough. Fancy gourmet style!
@SunCoastFilms
Ай бұрын
I'm not on onion fan, so when I do burgers or Chili, I use Shallots. They seen very comparable though. A very good no frills video and to the point. New Sub here.
@arenkai
Ай бұрын
One thing that shocked me in europe and north america is how tasteless onions are there for how big they are. Where I'm from very small onions pack a lot of flavor and don't have as much water. I always mess up my onion ratios when I cook haha
@jonsher7682
3 ай бұрын
My approach last week also involved onion but not the Oklahoma method and with added layers of taste and texture: 1. Dice, steam and sauté a white onion, which has a cleaner taste than yellow, to get great caramelization, using butter as the fat to add richness. This is done ahead of time. 2. Cook medium-thick bacon, first in the oven at a low temperature, about 250, then, when sufficient fat is rendered, crank up the heat. The goal is back that has crisp edges, most of the fat rendered and a texture that is midway between crisp and soft, so the bacon bends rather than shatters. 3. Get a blue cheese you like and leave it out so it gets to room temperature. 4. Fire up your grill until the surface gets to 600 degrees -- I use grill grates, which act almost like a flat top, concentrating heat. 5. I prefer a thicker burger to match with all these flavors, so while I often make smash burgers, for these I form thick patties, nearly 1/2 lb each, seasoned with Kosher salt just before grilling. Grill first on the hot side, flipping once every minute, for four minutes, to develop a sear and Maillard reaction, them move to the cool side of the grill, close and cook under a low heat (about 300) until the burgers' internal temp matched your preference. Remove and let sit while you toast the buns ( I use Martin Potato rolls too) 6. Construction: A layer of caramelized onions smeared on the bottom bun, than the burger, than crumble blue cheese that melts from the residual heat, than the bacon. Top with the top bun. Optional: A small amount of ketchup for the acidity. End result is a burger with elements of sweet, salty and a bit of funk (I used a milder Danish blue). The onions on the bottom act as a bed and the juice of the burgers drips into it. The blue cheese helps the flexible bacon adhere to he burger, so while there are a lot of elements, it holds together as you eat.
@zwordsman
3 ай бұрын
Alton Brown had a segment on the onion crying. If you wear a ball cap it helps a fair bit if I remember correctly. Because typically they are't coming straight up to your eyes, they're wafting in the air and following your form. So a cap creates a minor wind current around your eyes (like the truck bed?) or something like that. anyway. Either way a cap or visor does help in my experience. but I'm also relatively durable against that poison
@royalukas8144
2 ай бұрын
I love the Oklahoma smash burger. Shallots seem too fancy for a burger, but I’ll try it I always use my mandolin to slice thin onions. It’s a finer blade and super easy
@KDSmith666
2 ай бұрын
I would like to recommend you give Kraft's Deli Deluxe a try instead of the American Singles. It melts easily also and has, IMO, a better taste.
@abstraction21
2 ай бұрын
Great video. Gonna have to try shallots next time. That’s actually the same Akaushi beef that I use from HEB. It’s fantastic for smash burgers.
@bladesdna
2 ай бұрын
Ethan, I've had this theory for a long time that smaller food tastes better and more concentrated flavor than larger food. E.g. langostinos are sweeter and more lobster flavored than large lobsters. A small zucchini tastes better than a large one, etc. I think onions vs shallots follows that same convention. I'd love an episode where you test larger vs smaller versions of foods.
@DouglasMalcolm-vm9ej
3 ай бұрын
I love the calm pace of your videos
@Franciscoxds
3 ай бұрын
Pickled onion burger experiment plz
@drf8901
2 ай бұрын
Covering with tin foil is a great way to melt cheese quickly on a burger. Just a suggestion. Great work!
@Gremlack13
2 ай бұрын
I don’t like onions, but I just had a double fried onion burger at hamburger America and was blown away. It was amazing. I want to make one at home. George motz has really inspired and upped my burger game with his knowledge and experience with these amazing regional burgers.
@brysonrodden5112
2 ай бұрын
Im not a burger person but I actually like this burgers with this method. I love sauteed/caramelized onions. I do 2 quarter pound patties but keep them a kinda thick like you did. I dont know what it is but the onion pieces that get burnt and crispy are amazing, doesnt taste burnt at all. The only downside is it makes a mess and makes the house smell for a day😂. I need to try and do it outside on the grill
@mr.c8033
3 ай бұрын
Hmmm. I'm surprised that you didn't use (for one of the onions), the onion that's is actually the key part of the recipe for a true Oklahoma Onion Burger, and that is a Vidalia onion. They are a unique and remarkably delicious onion that has a stand alone taste.
@jamesross1003
3 ай бұрын
You can get a really interesting and different tasting onion by first slicing thin and then rinsing it in ice cold water for a few minutes. It lowers the acid content and makes a very good onion regardless of which onion variety that you choose. Also lowers that sharp raw onion flavor. For the smash burger, just pat the onion slices dry with a paper towel. It makes a big difference in texture and flavor. Try it some time, I think you will agree.
@mr.c8033
3 ай бұрын
@@jamesross1003 Thing about it is, you're changing the original recipe. Just like the dude in the video. An Oklahoma Onion Burger (if made exactly as true original recipe), is arguably the worlds most perfect burger. Using the Vidalia onion, it's not necessary to water or ice bath the onion, nor recommended. The onions get steamed on top, then smashed underneath when flipped. That process tames the onion perfectly. Regarding patting the onion; Now you're taking away the moisture that is an important part of the steaming process.
@jamesross1003
3 ай бұрын
@@mr.c8033 My point was that rinsing onions changes them and by the way makes them more like vidalia onion. And by the way to call any recipe "arguably the best" is at best an opinion. Myself, I would rather have a smash burger without the onions as would a lot of people. You are getting way too worked up over what I said. When it comes to cooking and recipes, there is arguably not any best in the bunch. It's all preference.
@jamesross1003
3 ай бұрын
@@mr.c8033 Also, apparently you care about me changing some sacrosanct recipe. It's all about opinion and your opinion is no better nor worse than mine or anyone else's opinion.
@Drake844221
Ай бұрын
I'm going to admit that I've recently become a true devotee of the classic cheese and onion pairing, as part of my descent into my English heritage... and I'm really not upset at all XD
@MrEvonz
2 ай бұрын
I like to take my onions a lot further towards caramelized than you did, and I push them into the meat, but I'm keen to try shallots now
@crustcheese5003
24 күн бұрын
I also do the onions on top under the cheese maneuver 👍
@jacobforsman3897
2 ай бұрын
I've heard that if you chill your onions in the fridge and take them out just before you cut them, it helps to prevent tears.
@amancalledcraig
2 ай бұрын
Excellent video, I learn't nothing knew. At least you showed people how to clean down your knife often and the right way.
@eloquentsarcasm
3 ай бұрын
As the great sage Uncle Roger says "Onions for poor people, use shallots!" I switched to shallots from red onions a while ago, and don't plan on ever going back. I use them with rice/noodles/beef/chicken/seafood, you name it, little flavor bombs that just add so much.
@flarica64
3 ай бұрын
Yes, my favorite chef Jean Pierre also prefers shallots to onions because they are milder and have less water,
@DruidVorse
2 ай бұрын
you should make a video about salsa criolla, it's so good with jalapeños and no tomatoes
@A11exia2534
22 күн бұрын
George Motz would be so proud of you for taking the potato bun and "letting it ride" 😂
@imgsv
3 ай бұрын
Hey Ethan, great video. Given shallots are generally more expensive per lb/kg. A good test would be the red onion vs the white/yellow onion. Since the red onion is the most similar to shallot maybe you could get more bang for your buck.
@mikegilkey
2 ай бұрын
Blow our minds combining both!
@TekkHakk
3 ай бұрын
Tasty burgers.👍 for the Topo Chico, squeeze a bit of lime, and add a pinch of salt on the rim😋
@vicsstang89
3 ай бұрын
From this video, I will try a mix of shallot and onions.
@lukewilson6132
3 ай бұрын
Great video. I’d also like to see a deep dive on black pepper?
@nataliacarrillo7917
3 ай бұрын
Does anyone else notice that Ethan has the most unique way of saying “interesting” you’ve ever heard? No hate lol, love the videos, just always notice that 😅
@TheColonelCookiez
6 күн бұрын
last time i made smash burgers properly i smoked out the house and everyone got mad at me for it. nobody complained about the food though. ingrates! the lot of them!
@kylemwalker
2 ай бұрын
Ethan, you’d be a great addition to Serious Eats
@user-ep8xo1od9o
3 ай бұрын
I missed the cooking/recipe videos so much 🥹 glad i found this channel of yours
@chysamere
21 күн бұрын
Lord help this man if he ever gets regular access to Japanese Negi
@BabyMakR
3 ай бұрын
The key to not crying while cutting onions is to not become emotionally attached to them. They're just onions. Actually I don't cry. I have the ability to block my nose at the back of my soft pallet and that stops me from crying.
@AmericaCirclingTheDrain
2 ай бұрын
😂 Too late! I'm already emotionally attached! 🫢😆
@bgnoise7984
3 ай бұрын
If you want bigger slices of shallot you can do it longways, though that might be harder to do without a mandolin.
@rebeccajustis8826
3 ай бұрын
I've always wondered what the difference was between the two. I love onions, so I guess I'd love shallots as well. The onion burger seemed juicier when it was cooking. Did that affect the final flavor?
@TheRealPOTUSDavidByrd
2 ай бұрын
Dude I hate the fact that you're SO right ab American chz on burgers bc of the melt ... but you are correct, it is the GOAT melty burger chz
@willisverynice
2 ай бұрын
Bro that numbering system was insane
@reaperofthegrey7294
Ай бұрын
american cheese is real cheese, but its made by melting chedder montery jack and water, then adding sodium citrate to make its melting point lower after it solidifies back up
@BluePoo52
3 ай бұрын
Ethan is the only person I get excited to see blindfolded cuz that means I’m gonna learn something 😂
@daundredemars5028
3 ай бұрын
I’m envious of your knife skills
@SkyGodKing
2 ай бұрын
So cool to have a full video, including washing knives and stuff.
@collinE83
2 ай бұрын
Most people have a ceiling fan or box fan. Just a little airflow is enough to prevent crying when cutting onions.
@KrazzyKlown
20 күн бұрын
Texture of the white onion is better, flavor of the shallot is better. Conclusion: use a red onion.
@neurocosm
3 ай бұрын
THE CAMERA IS FREE FLOATING ABOVE THE STOVE AS IF TO BE MAGIC :O
@dassignal15
3 ай бұрын
You mentioned early in the video that red onion was closer to shallot than a yellow onion. You should have included a 3rd option with red onion in the test.
@madmex2k
3 ай бұрын
I don't cry, I leak awesomeness. Also, I prefer any onion to the shallots because of cost ratio if I am doing a lot of burgers. Shallots are harder to find in OK, you have to pay more for a large amount of some really small shallots. Maybe if I was only making 2-3 burgers, shallots might be a fancy thing to use.
@oldcowbb
2 ай бұрын
regardless of tastes, i just love the longer shelf life of shallots
@RussellHank-t3t
3 ай бұрын
Thanks for the insight. I expect that I'll try a few options.
@mlcozad
3 ай бұрын
Better. A half strip of bacon cut a quarter along the length. After starting to fry, add the onion/shallot and fry to nearly done. To the side, start the burger. When one side is cooked, flip and add bacon-onion mix after a bit, then a slice of cheese. I would add a mix of bits of Colby and medium to sharp cheddar, with perhaps some Pepper Jack. But the top bun on, having lightly buttered. Cover to melt the cheese, binding bun, onion-bacon, and burger together. Toast to side bottom bun. Spread with garlic butter. Though butter then garlic power on it after toasting works. Put together and enjoy. Variant. Add a splash of Hoisin Sauce to the bacon-onion just a bit before putting them on the burger. So you can mix the sauce in. You might want to not use garlic if you use Hoisin or teriyaki. If you want to be freaky. Take two/more thin slices of radish and mince them. Add them to bacon-onion before putting on the burger. It adds a sharp, peppery, freshness. Peppers are not my thing. But you can use your favorite here, with or without, the radish.
@sark4786
2 ай бұрын
mix both onions, and add a little bit of dehydrated, rehydrated onion.
@coffeeabernethy2823
Ай бұрын
It might have been instructive to try red onion vs shallot, since their flavour profiles are so similar.
@cbkqmom
2 ай бұрын
Never tried shallots. You answered my question about if red onion and shallot have similar profiles, now I wish you’d tried this with a red onion, to see if you could tell 😉
@StCrimson667
3 ай бұрын
My mother is allergic to garlic and onions, but we've found that shallots don't bother her so it's been all we use and, honestly, I much prefer shallots over onions. They're just so much more oniony without the burn that you often get with onions and I find that I much prefer the texture of shallot, being much more delicate and easy to bite through. My dad puts shallots into his burger and then I add more raw shallots underneath the burn! XD
@JamesPetroff
2 ай бұрын
You are supposed to soak the regular onions in water to take away some of the harshness.
@WatchesTrainsAndRockets
Ай бұрын
I love shallots. Never considered them for burgers though. Try using them instead of onions when making a pot roast.
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