Відео

Instantaneous yes but can stop at 145 if you hold that temp 10 mins

@@matthinkampcooks I never knew that.

So at 165 all bacteria is killed instantly and is why all food safety will tell you to go to that temp. That being said bacteria can be killed off at lower temps than 165 over longer periods of time. There are graphs available online to show you the temp to time ratios of cooking chicken for safe consumption. Chicken breast is so lean it is actually dried out at 165. Not to mention carry over cooking for internal heat that if pulled at 165 will hit 175ish and is way overcooked. I like to pull chicken breast at 150 off the grill. After the resting period it's still moist, fully cooked and delicious! Hope that answers your question!

That's what I was thinking too. Bet it's super juicy though!

No, chicken breast should be cooked to no more than 155. Anything more than that will be dry as shit.

@@leoli1589 I prefer mine sous vide at 137° for 4 hours followed by a quick sear in the deep fryer or pan. Delicious!

*Martha says "180 degrees if you like your chicken firm and non-slimy"*

how do you make mayo without vegetable oil?

@maryandchild 1 egg yolk(use the whites if you want a lighter mayo), 1cup olive oil, 1tsp dijon mustard, 2tbsp lemon juice, and salt to taste. Emulsify in a regular blender. There are a plethora of great recipes that differ here and there, but kewpie is just regular mayo made with cheap oil, and that oil affects the entirety of the flavour.

@@Drakonian999 oh, okay, you specifically mean the brand of vegetable oil he was using. olive oil is a vegetable oil too and I thought you meant you made mayo with animal fat or something.

You won’t regret it 🫡

Lo mejorrr

My first NY pizza was plain cheese at Joe’s. I’ve tried a few places now so I’m doing different types

@matthinkampcooks If you ever make it to Las Vegas, check out Metro Pizza. It's the best pizza in Las Vegas for something like 20 of the last 23 years or something like that.

Adam's recipe didn't call for celery.

@@supernintendo182 guess im asking Adam then (although I knkw his reason is cause his wife doesn’t like celery)

I’ve heard the same!

cry about it

So tru

@@killtaa not crying, letting the creator know why they’re turning off viewers, it’s called being polite, snowflake.

I’m a canola boi but peanut is the way to go for rich bois

A thin wok wont help as there is very little thermal mass. The burner is designed to heat to a maximum temperature, and once the pan reaches that temperature it will cut off. In the case of a thin wok, it will heat very quickly, reach temperature, cut off the burner, and then the food cools down the pan. It would likely work better with more thermal mass, like a thick cast iron sauce pan. It will still cut off at the temperature limit, but the pan will hold its heat better and the thermal mass will act like a buffer to stabilize the fluctuations of the burner cutting in and out.

Good to know. Yeah for any type of searing or deep frying it will just never be good enough, I guess only for moderate sautéing, braising and stuff. But most times I film with it I go heat up with the flame behind me and then hurry up and get the shots between those times, not ideal at all

@@matthinkampcooks chinese supermarkets have little portable butane stoves that work well for thin woks, could work for a film setup in a pinch. Much easier to set a flame to a constant temperature for a thin wok than an electric burner; woks are designed for gas burners/wood furnace ovens. The butane guys are pretty affordable, under $100 and ultra portable. Just be aware it creates a bit carbon monoxide, so turn on the vents in the kitchen and maybe open a window. Amazon has them too.

The best

Appreciate that

I don’t see a problem

It’s based off of brioche recipes which typically use bread flour for the higher protein content (a bit more chew). That said numerous people have used AP instead and had success with this

Nice! Thanks for the extra tips and for watching, appreciate you 🫡

Best combo ever

Yessss

Yes

It's what helps the cookie dough rise a bit instead of being like a dense flat mess.

@@girlikecupcake thank you

I’ve done it once too and it’s perfect!

It’s dangerous to know!

I’m sure it tastes even better when you make it lol.

Thanks for the idea!! I really appreciate it

😏

Neat story bro (the Chinese version probably tastes good too) the obesity rates probably also come from the fact the there gdp per capita is x2 higher and that they have a more sedentary lifestyle

I'd disagree. I'm half Chinese and half Korean, and the Korean version always hits different. The Chinese kind is not saucy enough for my liking and it's too sour.

I happen to like the sugar

@@polqrizing seems like sour is one of those flavours which I relish as I have grown older. It is a profile which rekindle happy (food) memories of my youth. 😉

@@VirginiasLoudest nah, it's Prince Harry! 🤴😅

All my fav foods are ✨gloopy✨

Get rkt

@@matthinkampcooksBwahahahahahahaha!

It’s the best

Appreciate that!