Відео

My girlfriend rocks!

The analogy comparing pasta making to learning a language is amazing. So many things clicked as to why I struggled with different skills (not just pasta making) that seemed to be so effortless for others. It's because I wasn't a "native speaker!" ❤❤❤

Disgusting.. that's is not Peruvian Ceviche!!! that is a shit!

Its propaganda e.v.o.o has as high of a smoke point as avacado oil its safe to use people have been cooking with olive oil for 1000s of years they want you to use novelty oils with no health benefits

Hi Helen its not gunk. That was part of the fish that kept it alive😢

Will calorie reduced Hellman's mayo work?

Great job! Thank you

My boyfriend had requested cream puffs for his birthday and I found this recipe as I had not attempted to make this before. I followed the recipe carefully and it came out to be the most delicious cream puffs ever! My boyfriend loved it and so did all the guests at the party! Thank you!

Love you channel ❤❤❤ thank you 🙏🏽

What is your opinion about Kewpie mayo, the Japanese one?

WOW! That looks scrumptious!!!

Thank you so much Helen. I especially loved your honest feedback on the pans according to its intended purpose. Well and how most companies producing videos and reviews are 1) just trying to sell you a pan, 2) aren’t qualified thus didn’t really do objective and repeatable analysis or 3) an ultra dumb salesperson (1+2)=3 lol. I used to enjoy cooking but then came the kids and all my ‘me’ time disappeared faster than the seasoning of that Made In pan you reviewed. They’re older now so my wife and I are determined to start living again. Can’t wait to watch more from you and @UncleScottsKitchen.

This nice lady is just a joy to listen to and I'm not even a cook.

I made the switch to Japanese mayo and never looked back

No. That’s way too much to know.

Maybe its just me, but I just don't see a point in sweet potato fries existing unless they are 100% crisp. Its just one of those dishes where its either all or nothing, and something that's kind of in the middle doesn't really cut it.

WOW! never thought of seasoning my sheet pans. I've been scrubing them clean for years. Thx you're the best! and so beautiful .

100% agree with your comments . I have been cooking for years on induction and recently installed the amazing Thermador Freedom (no fixed burners, uses 57 smaller magnets). Anyway, i originally purchased a Tramontina induction ready non stick. Well that was useless and i had to send it back. I then purchased the made in non stick and it works fine. Still requires higher level than my other pans but does work ok. I have found, like you, the best pans are the heavy cast iron, carbon steel and even 7 clad like Demeyeres. We only have the one "non stick" for eggs and my wife. Generally not a fan at all of the chemically treated non stick pans they all have the same issues regardless of what marketing might say. Have yourself a great weekend

I used milk the first time because I didn't have cream and it was amazing. Now tonight I made it with milk and cream. I am a bit 😬 on the butter so I left it out the first time but Tonight I Made it with Thé butter not that much but I know it will be just as good probably better. Thanks this is a new go to for our home ❤❤❤

High potassium levels can also be toxic. Be careful and do proper research before taking substitutes

What is in the foam and why is it necessary to remove it? What happens to the stock if we just leave the foam in there?

Wonderful recipe!! Makes a lot so perfect for a crowd. This will be my do to recipe!!

I would prefer a gas stove but don’t have that option so I’m looking forward to my new used electric stove hate the ceramic top or glass top stove 🤬🤬🤬

I suggest you trash it 😂

Excellent, thank you- healthier fries❣️

Thanks Helen! - I love sweet potato fries and often coat them in olive oil, parm. cheese and Italian seasoning. Luckily, I was able to order Dukes up here in Canada from Amazon. I love your content and your teaching of cooking method. - Cheers!

Don't talk so much

Helen, thank you for showing this segment on homemade tortillas!!! I make tacos pretty much every week and about once a month I make my own corn tortillas. Your video is a game changer!!! I did not know there was so much that could be done to a tortilla!!! I will be referencing your video for a long time. Mahalo!!!

Please, why not to use baking sheet with stainless steel grid to bake sweet potatoes? Especially when using convection fan?

loved your suggestion on teflon baking sheets 😂

There is nothing better than Hellmans in a jar! I tried the squeeze stuff,had to throw the tuna away,gross.

I find a kitchen towel (cotton, no fuzz) works mich better than paper towels for steaming and keep in the moisture but do not let the tortillas get soggy, no matter how many uou make (35-40).

yum

Most annoying video ever smh like shut up and get to it already my gawwwd smmfh

This is hands down “THE” best homemade fresh pasta tutorial. Everything turned out amazing everyone loves my fresh pasta now. ☺️❤️

That's Flemish fry shape, not French fry.

The speech and subtitles (and picture) about Hellman's in a jar vs squeeze bottle give opposite pictures. What do you actually mean?

The more i cook, the more i come to terms with the fact that there are some dishes that just aren't worth the effort to make at home, and they'll never be that good anyway. Like sweet potato fires. A restaurant in my town makes them perfectly, the exterior is textured and crispy, the interior is soft and fluffy. I will never be able to replicate that in a home kitchen, and that's ok, I'll just have sweet potato fries when i eat out. Another thing is that i will always prefer to make mayo at home, it's not even comparable to the best store bought stuff for me. I started making mayo with truffle oil, and lord help me, it's so good it's dangerous 😂

NGL, I watch because you are off the scale cute.

Covered with flavored mayo is exactly how my parents have been making roasted potatoes all my life! But we used ajika, a Georgian condiment widely available in Russian supermarkets and regular potatoes, sweet weren’t really a thing in Russia until last couple of years.

So, did some research on the enamel coated pans, saw a collection of them on Amazon, and then got to the replacement broiler pans that come with ovens and came across a genuine OEM pan for Whirlpool and GE. I don't know the metal that's used for a base for the Whirlpool, but the GE is carbon steel. The reviews are good for the GE pan. I don't know the difference between a European oven and US oven, but US ovens typically came with (don't know if they still do) a 2 piece rack and drip pan, but both of those parts are enameled carbon steel for the GE. Both are rated up to 500 degrees F, which is typical I think for those kinds of pans as that's about broiling temp if you set an oven to broil in the US. I like having an oven where you can control the broiling temp personally and like to broil in the 375 - 425 F range. So, going with that, buying 2 because I can. I'm getting one each of the Whirlpool and GE. I also saw a company named Tablecraft that makes cast iron enameled pake pans with temps up to about 570 degrees F. However those are white coated so probably not the best for trying to brown and crisp things. Would be interest to know what those would be good for.

This may be my age speaking, but I’ve noticed that Gen Z seems to have trouble with balancing the equation of effort and results when it comes to food. It’s particularly noticeable when it comes to “healthy food”. I’ve seen nutritionists add mayo or pancetta to an otherwise low-calorie salad. And all the comments are young people losing their minds because this doesn’t fit their rigid view of “healthy”, even if they wouldn’t eat the salad otherwise. It’s like they don’t appreciate any nuance or contextual information. They don’t see that making a dish five times more difficult/expensive for a minor increase in taste isn’t worth it. Similarly, making it incredibly bland for a minor reduction in calories.

Thanks for making this recipe! I love sweet potato fries. So easy. Can't wait to try!

Wow. So much good info here.🔥🔥

Sorry, no, mayo is disgusting and it ruins everything it touches.

I also spread mayo on the skin of roast chicken to make it brown nicely. One good thing about Duke's mayo is that there is no added sugar!

how has this channel not blown up yet?????

I’m going to try this today!!

Great video Helen. Anyway you could update this video to an air fryer application?

shots fired 😂