Kitchen Care | Basics with Babish

Поделиться
HTML-код

Комментарии • 1 697

  • Binging with Babish
    Binging with Babish  5 месяцев назад +2488

    NOTE: I accidentally said olive oil during the cast iron seasoning - I meant vegetable! Only use neutral-flavor oils like vegetable, canola, sunflower, or shortening!

    • Marvin Taylor
      Marvin Taylor 17 дней назад

      I just want to say these tips are so useful and well thought out and presented, thank you babish

    • P Last Name
      P Last Name 23 дня назад +1

      You are a bad boy, a very bad boy. Go to your room!

    • Natalie Glynn
      Natalie Glynn Месяц назад

      The most important aspect is that it be a high smoke point oil. I have been using walnut oil, which works well and isn't too expensive for a smallish bottle that has lasted me for nearly 2 years.

    • MC Challenges
      MC Challenges Месяц назад

      Joshua Sims it was the second time

    • Fightosaurus
      Fightosaurus Месяц назад

      Flaxseed oil is great, but peanut oil is also a really solid choice.

  • PinkDuck
    PinkDuck 15 часов назад

    I really love this video because kitchen maintenance is very important to and alot of people forget about that

  • DaryleneZ
    DaryleneZ 5 дней назад

    like your voice and jokes

  • OptimusPhillip
    OptimusPhillip 5 дней назад

    Oh, so honing is basically stropping.

  • Ryan Miller
    Ryan Miller 9 дней назад

    Thanks

  • OnkleFester Adams
    OnkleFester Adams 10 дней назад

    @Binging with Babish, I hope to do a crossover with Burrfection on Knife Sharpening.

  • Saia Kakaru
    Saia Kakaru 10 дней назад

    How do you sharpen serrated knives?

  • Gab Stevens
    Gab Stevens 12 дней назад

    I thank you for teaching me how to feed myself like an adult 🙃

  • Mike Roach
    Mike Roach 15 дней назад +1

    I was really hoping you were going to show us how you keep your sheet pans so pristine. I've been thinking you must buy new ones for every episode, they're so clean!

  • Bejita Sama
    Bejita Sama 17 дней назад

    When you season the knife, that killed me 😂😂

  • Anime McAnimeFace
    Anime McAnimeFace 19 дней назад

    Those pull through sharpeners will kill your knife. My grandfather used those on his hunting knife and it looks like a filet knife now.

  • SuffuFFaffiss
    SuffuFFaffiss 21 день назад

    PLEASE don't use a carbide sharpener like that one. You can see the steel being peeled off the knife. Use a stone. It's harder, but your knives will last so much longer.

  • fartx211
    fartx211 22 дня назад

    I gasped when you blowtorched your knife.

  • Brei K
    Brei K 24 дня назад

    I dont even have a kitchen rn, but these videos melt my stress away

  • Kilo Kilo
    Kilo Kilo 28 дней назад

    I was so disappointed when I saw you use one of them lazy knife sharpeners
    But you brought me back when you pulled out that stone

  • Rakeshh M
    Rakeshh M 29 дней назад +1

    2:08 what the fuck did I just see 😹😂😹😂😹😂😹😂❤

  • noone
    noone Месяц назад

    Babish please be careful with your fingers when you are slicing like that. You should always tuck your fingertips and put your second knuckles toward the side of the knife. You don't want to cut off your fingertip or your nail. Thanks for the vids!

  • Marc Gregson
    Marc Gregson Месяц назад

    Love the video, thanks

  • Frankie Mortillaro
    Frankie Mortillaro Месяц назад

    Do i season a normal skillet with a metal handle the same way i do the cast iron?

  • Blob
    Blob Месяц назад

    is water free where you live?? my mom would kill me if i left the tap to run longer than necessary you're making me nervous

  • Blob
    Blob Месяц назад

    is water free where you live?? my mom would kill me if i left the tap to run longer than necessary you're making me nervous

  • xXtentionKord
    xXtentionKord Месяц назад

    You need an edge of glory or Danny sullivan will steal your pudding and virginity

  • TheJociman
    TheJociman Месяц назад

    3:48 You mean you start with 1000 and then go with 6000 (bigger number = finer grain)

  • Agata Cabrera
    Agata Cabrera Месяц назад

    I love every pun made in this video. You, sir, are hilarious and you've earned yourself another subscriber!

  • Liam T.W
    Liam T.W Месяц назад +2

    2:13 I get that you season cast iron, but I didn't know you had to season your knives.

  • Mayuri Shrivastava
    Mayuri Shrivastava Месяц назад

    Hi please be kind and do a video of what minimum numbers of pots and pans are needed to good cooking.. There are saute pan but people saute in skillets
    What the heck are braisers and saucier pans
    Is an enameled Dutch oven is all you need coz my husband gave me crazy expensive (in India these are very costly) le creuset this new year and I am not very sure how to use it for everything

  • Mayuri Shrivastava
    Mayuri Shrivastava Месяц назад

    You are awesome

  • Pimpelpaars
    Pimpelpaars Месяц назад

    my asmr head did go good.

  • Rickety Rail
    Rickety Rail Месяц назад

    All I need now is basic child care

  • waywardbard
    waywardbard Месяц назад

    Can you use the Boos Block on wooden utensils also?

  • Joni Halenius
    Joni Halenius Месяц назад

    What about Titanium pans, like Tefal has? I have some burning marks on them (don't know how to describe it better).

  • Shyrin
    Shyrin Месяц назад

    the waterr

  • Biotic Cactus
    Biotic Cactus Месяц назад

    I HAVE THAT EXACT SAME CAST IRON

  • Jesse Jonathan
    Jesse Jonathan Месяц назад

    Great video.

  • chad rakestraw
    chad rakestraw Месяц назад

    Is it necessary to season a stainless steel pan?

  • jheannehmaie
    jheannehmaie Месяц назад

    That knife part xD nice one

  • David Freeland Jr.
    David Freeland Jr. Месяц назад

    Bought some steel wool and Barkeeper Friend and my stainless steel pans are rejuvenated! Thank you!

  • Yoonseo perks and rec
    Yoonseo perks and rec 2 месяца назад

    i uh.... ill be honest... my cast iron is looking pretty rough....but i find knife sharpening soothing, so my knives are sharp, i'm unbalanced i know.

  • Ben Blakeman
    Ben Blakeman 2 месяца назад

    Hi Babish, do you season your stainless steel pans?

  • Crayfish Craig
    Crayfish Craig 2 месяца назад

    Also how did I not learn anything

  • Crayfish Craig
    Crayfish Craig 2 месяца назад

    I have that same stone

  • Luciano Terranova
    Luciano Terranova 2 месяца назад

    I liked the video. just pointing out that there's no need to use much detergent, a drop or two of ANY good detergent will do the work. plus detergent and 80º C water will act pretty much the same in terms of grease removing.

  • Kevin Cameron
    Kevin Cameron 2 месяца назад

    I love the videos, but I do not have an oven. They are not common in Japan. Can you add more videos that use only range top? Or if you have some that do, make a oven-less section?

  • Hijiku Brynjar
    Hijiku Brynjar 2 месяца назад

    HE HIT THE KNIFE WITH SALT AND PEPPER BRO I CANT EVEN
    XD

  • RedShocktrooper
    RedShocktrooper 2 месяца назад +1

    "Go clean or maintain something"
    Well since I have my 1911 in pieces already I could probably do that. It has been a bit since I cleaned the bore out.

  • Lorenz Weber
    Lorenz Weber 2 месяца назад

    Yeah, I'm going to bake my pan after every time I use it...

  • Chhuti Maiti
    Chhuti Maiti 2 месяца назад

    I'm very particular about conserving water. And it was a sheer pain to see how you waste water. Your water is still running While you are scrubbing utensils and washing them..

  • Wes Glover
    Wes Glover 2 месяца назад +1

    The whet in Whetstone means “to sharpen”. I would also suggest once you’re on the finest part of the stone to alternate sides with every stroke to ensure even sharpening. Some whetstones use sharpening oils instead of water. I would just follow the instructions that came with it. Most whetstones also need cleaning to remove the metal shavings that will rust and clog the pores of the stone. You can usually wash in soapy water and scrub with a wire brush, but follow the included instructions if they say something else.
    Also, Unless your blades are in absolute abysmal shape, you probably shouldn’t use the coarse side of the pull through sharpener, or any sharpener for that matter, as it will remove way too much material from the blade and you’ll have to replace your knives too often.

  • Will Fulkerson
    Will Fulkerson 2 месяца назад

    I see that Blantons back there 👌

  • - Carty -
    - Carty - 2 месяца назад +71

    2:13 when in doubt...

    *_Season generously with kosher salt and freshly ground pepper_*

  • Kevin Ruddy
    Kevin Ruddy 2 месяца назад

    Awesome video, any chance of doing a video about what to look for and what is fluff when it comes to buying knives and SS pans?

  • 496brit
    496brit 2 месяца назад

    I am soooooo disappointed in you there was a perfect Frazier clip for seasoning pans tsk tsk 😔

  • rugbywrench
    rugbywrench 2 месяца назад

    Ok Babish, this is a “completely new cook” question: I messed up my non-stick pan (I was drunk, please stop judging me) and magma-ed on an Olympic level of burned marinade in that I’m desperately trying to remove without destroying the “non-stick” surface. Can you or your loyal followers help me out?

  • Muhammed Asghar
    Muhammed Asghar 2 месяца назад

    shiny

  • The Ace of Lead
    The Ace of Lead 2 месяца назад

    Before he turned on the audio for the knife sharpening i could already hear it!!!😂😂

  • juniper lee
    juniper lee 2 месяца назад

    The asmr killed my ears, Rip to those who have sanding sound issues like me.

  • Huckleberriegirl
    Huckleberriegirl 3 месяца назад

    loved this thank you

  • Colin A
    Colin A 3 месяца назад

    I tried reseasoning my cast iron pan today using this video for guidance. It's worth noting that you should only use, like, a teaspoon of oil, because I definitely rubbed it down with too much oil the first time. What I didn't know was that this would create a sticky film. Like, fly-paper sticky. I had to scrub it all off and do it again using quite a bit less oil. Worked like a charm.
    The moral of the story is, "a generous coating of oil" means: be less generous than you might think.
    PS - I also sharpened one of my knives using your whetstone method. I had to give it much more than 10 passes on the coarser grit side, since this was long overdue, but it worked great!

  • Kuro Neko
    Kuro Neko 3 месяца назад

    thoughts on ceramic covered pans since i only own those ones

  • Iluvatar
    Iluvatar 3 месяца назад

    Is the crap on your steelpan somehow disturbing? besides the optics obviously

  • TheRabbitFoot
    TheRabbitFoot 3 месяца назад

    Don't get a whetstone with such a span! 1000 on one side is great when you want a good base for a knife that isn't in too terrible a shape to begin with, but don't jump directly to 6000.. Just get 1000-3000 you seriously won't feel the difference after using the honing rod and you'll have much easier time getting the knife good and sharp!
    Also: use the honing rod after each time you clean the knife and then wipe off the knife with a dry or damp cloth, this way you'll always have a great knife, and you prolong the "lifespan" of the sharpness.

  • Ryan Rohloff
    Ryan Rohloff 3 месяца назад

    What about Teflon? Just a basic soap and water?

  • Shannon T
    Shannon T 3 месяца назад

    yes indeed a delicious noise

  • Yung Kirk
    Yung Kirk 3 месяца назад

    How do you maintain ceramic pans? Thanks, Babish.

  • sicarius68
    sicarius68 3 месяца назад

    thank you for all the helpful little tips. those are pricless for a beginner like me. Thanks

  • Louie
    Louie 3 месяца назад

    I died of laughter when you salted and peppered your knife

  • Aaron D'Antoni
    Aaron D'Antoni 3 месяца назад

    So helpfu.

  • Elijah Park
    Elijah Park 3 месяца назад

    was it a mistake when u said flipping to 1000 which is fine side. when its actually the coarser side of the two when u originally introduced the whetstone as 1000/6000. error must be brought to awareness!

  • allard westra
    allard westra 3 месяца назад

    Do stainless steel always stay white or do they turn black like cast iron?

  • quiffsandcurlsss
    quiffsandcurlsss 3 месяца назад

    Lmao the infomercial part 😂😂

  • One chill Boi
    One chill Boi 3 месяца назад

    5:56 ok, this is not epic

  • Riley Forrer
    Riley Forrer 3 месяца назад

    Many honing rods have common sharpening angles built into their tips or on the flare of the handle that you can use as a guide.

  • Maddy Zuiker
    Maddy Zuiker 3 месяца назад

    omfg "ready and willing to be mESSED UP AGAIN" "so pretty i might go eASy on them" ur KINK is showing daddy!!!!!!!!!!!!!!!!!

  • Bubblecum
    Bubblecum 3 месяца назад

    Remember when Babish's whole thing was not being a gimmicky RUclipr? Like, he literally said that he found the amount of extra fluff in a lot of RUclip cooking videos to be annoying? And his whole thing was being simple and straight to the point with a dry sense of humour? Or when his videos actually seemed to have a lot of research put into them? Yeah, that was pretty cool.

  • TheEvil29
    TheEvil29 3 месяца назад

    "until we see the raw steel peeking through".... on your cast iron pan...

  • tyler couto
    tyler couto 3 месяца назад

    I respect all wood!

  • Giovanni Schulze
    Giovanni Schulze 4 месяца назад

    1000 is the coarse grit. 6000 is the fine

  • Saahil Khan
    Saahil Khan 4 месяца назад

    The script on these videos is on point. Lmfao on the lubricated egg joke hahha

  • Xnerdz
    Xnerdz 4 месяца назад

    3:46 I think you misspoke here, you meant the 6000 grit. The higher the grit, the finer it is and on that stone, the 1000 grit is on the brown side, the 6000 grit on the white side. Also, you should definitively wash the stone from time to time, because the dust created by the grind is uneven and it will elevate the knife undesirably at certain points of the sharpening.

  • eastercat
    eastercat 4 месяца назад

    I have wooden cooking utensils, but they're feeling kinda splintery and rough. What should I do to maintain them?

  • \\dang-it-carl//
    \\dang-it-carl// 4 месяца назад

    I like how to make the knife better you just salt and peppered it

  • Pannemat
    Pannemat 4 месяца назад

    2:57: is the towel ITSELF on a non-slip surface? Okay then.

  • Grady Jean
    Grady Jean 4 месяца назад

    Would it be possible or perhaps more appropriately, advisable, to use beeswax for seasoning cast iron? I seem to recall a grandparent or great aunt saying something to that effect.

  • Shadows_Assassin
    Shadows_Assassin 4 месяца назад

    * stabs knife into board* My grandad would have a heart attack if he saw you do that. I get you're trying to demonstrate the sharpness, but is it worth bending the tip?

  • Bella Angel
    Bella Angel 4 месяца назад

    I love your glasses

  • Light Of Darkness
    Light Of Darkness 4 месяца назад

    Any reason why you use vinegar to clean your wooden cutting board as opposed to dish soap? Or is it just because of the size of your board makes it infeasible to rinse?

  • uriel sanduval
    uriel sanduval 4 месяца назад

    The kitchen was made for me

  • mxmgodin
    mxmgodin 4 месяца назад

    About cast iron seasoning: companies like Lodge sell products they call "seasoning spray". DON'T BUY THEM! If you read the fine print, it's just plain old canola oil in a spraycan, except it's sold for $15-20 dollars a can. You can just buy a regular bottle of oil for a fraction of the price.

  • Jericho Gonzales
    Jericho Gonzales 4 месяца назад

    "Whetstones are called whetstones because, well, you gotta get 'em wet."
    No. Just. No. To whet means to sharpen the blade of a tool or weapon.
    This is just we need right now. Some white-ass Brooklyn hipster douchebag with ZERO actual professional culinary experience who thinks he can teach the world how to cook. GTFO here with that shit.
    This video proves why you are actually worthless.
    You are the Lil Wayne of the culinary world.

  • G3M1N1J0K3R
    G3M1N1J0K3R 4 месяца назад

    kickass

  • Ryan Gatts
    Ryan Gatts 4 месяца назад

    Please, it's "whet" not "wet". "Whet" means to sharpen; "wet" means moistened with water. You do, in fact, wet some whetstones; but you also oil some whetstones, and some whetstones are used dry. The "whet" and "wet" do not share etymology. You likewise "whet someone's appetite" and do not "wet someone's appetite".

  • 777 tocoolforvool
    777 tocoolforvool 4 месяца назад

    Is it me or i can see white or grey in babishes beard

  • EvMarenZ
    EvMarenZ 4 месяца назад

    How to season stainless steel pan?

  • dotdot pointpoint
    dotdot pointpoint 4 месяца назад +5

    I wouldn't use the quick knife sharpener since it messes up your knife. If your serious about sharpening your knife only use whetstones.

  • Clarissa Helman
    Clarissa Helman 4 месяца назад +1

    THANK YOU! That honing rod is NOT a knife sharpener! I asked for a knife sharpener for Christmas one year and got a honing rod instead. I try to tell everyone that they're not one in the same and no one believes me haha. Also, I thought you were supposed to use oil to sharpen the knife? Maybe either oil or water both work well? I haven't tried using water, but it does look like it works.

  • Dean Weir
    Dean Weir 4 месяца назад

    Just wondering if you could do a video on basics with slow cooking and prepping a pineapple ham or in general different variations and creations. Thanks my dude.

  • killernurd
    killernurd 4 месяца назад

    _Water_ stones want to get soaked in water. Some stones are much better served with a thin coat of honing oil, or even 3-in-1 if you don't have anything better.

  • Monaliza
    Monaliza 4 месяца назад

    Leaving the water on when ur not using it is a pet peeve of mine😬

  • Donald Pollard
    Donald Pollard 4 месяца назад

    Never use soap on your cast iron!

  • petef15
    petef15 4 месяца назад +1

    the moment the knife sharpener was used, i no longer take anything seriously.