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Fridge Tour and Other Questions | how long can fresh fish stay in fridge | Baking tips and tricks
fridge tour,how to organize fridge,fridge organization,helen rennie q&a
#Fridge #Tour #Questions
Fridge Tour and Other Questions
Fridge Tour and Other Questions
00:00 Intro
00:27 Can we get a quick tour of your fridge?
06:35 Can anything be cooked with the beautiful carrot greens?
07:33 I need to reduce sodium intake. What are some workarounds for roasting chicken, making brisket, etc.?
08:57 Is there a reason to rinse rice submerged in a bowl instead of just rinsing in a strainer?
11:04 When making crème brûlée why do we have to heat the cream before baking it?
12:05 Is there any point in flavoring the oil you use to fry meat after having cooked it sous vide? Will any of the flavor transfer to the meat?
And a related question:
You seem to disagree on the best method for making pesto. Helen uses a food processor and Kenji uses a mortar and pestle.
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how long can fresh fish stay in fridge
Fridge Tour and Other Questions
00:00 Intro
00:27 Can we get a quick tour of your fridge?
06:35 Can anything be cooked with the beautiful carrot greens?
07:33 I need to reduce sodium intake. What are some workarounds for roasting chicken, making brisket, etc.?
08:57 Is there a reason to rinse rice submerged in a bowl instead of just rinsing in a strainer?
11:04 When making crème brûlée why do we have to heat the cream before baking it?
12:05 Is there any point in flavoring the oil you use to fry meat after having cooked it sous vide? Will any of the flavor transfer to the meat?
And a related question:
You seem to disagree on the best method for making pesto. Helen uses a food processor and Kenji uses a mortar and pestle.
Support my channel
My cooking classes in the Boston area:
FACEBOOK:
TWITTER:
INSTAGRAM:
![[UNAVAILABLE] Used 1996 Pro-Line 210 Sportsman in Colts Neck, New Jersey](http://northwestfishing.info/wp-content/uploads/2023/02/UNAVAILABLE-Used-1996-Pro-Line-210-Sportsman-in-Colts-Neck-New.jpg)
44 Comments
How do you store the parsley, cilantro , scallions. My seem to go bad so quick . I have tried putting them in water on counter.
👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾
No shopping until the veggies are gone. <– I need to adopt this rule in my life.
Have you ever considered using waxed cloth wraps, reusable baggies or a containers to store your food? Small changes can actually make a big difference for our planet. 🙂
I can really appreciated the knowledge Helen brings in her tutorials, i have followed Gordon Ramsey and Chef John for years now but have never known about the sesame oil, although i did notice the last couple of dishes i used it in tasted odd, now i know.
Could you please talk about sella rice. It is suppose to be good for sugar control.
Your fridge was very organized. You must not have children. You didn’t have juices or salad dressing or different bottles of condiments.
omg chef john and helen….two STARS of the culinary world! ♥️
My new favorite chef to watch and learn from. Sending love and thanks from Canada!🇨🇦❤🙏🙌👍👸
4 dislikes? What's not to like about this video?
2:33
1) Broccoli should be kept in this compartment without a foil pouch (as are the rest of the vegetables). It shows moisture, this moisture causes mold growth and nitrogen turnover, which is unhealthy and shortens the service life.
2) Citrus fruits in the refrigerator lose their freshness faster and most exotic fruits to(exotic for me).
3) Vegetable compartments are designed to maintain the appropriate level of moisture for leafy plants, the plastic container for greens must be unsealed during storage. My advice: use the compartment in which you store lemons and apples for greens. A lot of space will be saves up.
Great video, as always!
10:48 If the pot on your rice cooker has a special coating, I recommend washing the rice in a separate bowl, then placing it in the pot. Washing the rice in the pot has been known to damage the coating (it happened to me).
Pick me 👋
Pick me 👋👋👋
My question:
How do you make such wonderful food, and stay as thin as you do??
It's a serious question. You look beautiful, and that must be a challenge. Do you just take ONE or two bites??
Just curious 👍🙏❤️
You are awesome!
I really enjoy watching you!
I only wished I could be as ORGANIZED, in my fridge and freezer!!!
And not waste so much, 😏
God bless you!!!
Love the Science and Knowledge Humor and Honesty in your video, Thanks for Sharing! Anyways i thought you said we had to go somewhere else to find someone using big words and with a cool dress design!
PS im probably paranoid but i do recommend to all nice people to edit their vidoes for personal content maybe such as name/location/pictures or anything that you want to remain private (check your fridge door!) ….i know i know im parranoid just want you to practice being safe when your videos hit the multi-million mark soon! PEACE : P
Is that a Russian accent? It’s so lovely 👏🏼
I think my fridge has more condiments than Helens and I'm a single guy.
Dang the Rennie fam is on the straight and narrow when it comes to meals.
I love how Helen applies science, which makes cooking sound really finicky, to debunk myths and show it’s no more finicky than you allow it to be. The lesson in scent and taste, or rinsing rice this way or that or this much or that, are great examples. She demystifies cooking so we can all relax and enjoy, which is the real purpose, after all.
I always find my veg goes off quicker if I keep it all in plastic bags, as it sweats in the bag.
I swear this is the most helpful food channel out there. I started making my own pasta during quarantine thanks to Helen’s video and it’s been flawless and easily repeatable.
I don’t store eggs in the fridge. Nore does one of the supermarket chains I visit (I’m in Australia)
I learned how to cook basmati from my Persian foster brother. You always wash the rice as you described in water, manipulating it and draining it until the water remains clear after you agitate it. Soak it in lukewarm water for 20 mins to a couple of hours. Then cook it the way Samin says. It's really the only way I know how to make rice any more. I had a lab assistant from India. He always said that the best rice was grown in India and the people who cooked it best were the Persians. Have you played around with Persian cuisine?
Hallooo, Nice fridge and pretty great content. Especially I love the fact that you have great selection of cheeses. I feel a bit better now. Thank you. You are so much right about potassium. Aha very interesting, we have been washing the rice at home always very very well to remove the starch. Then cooked it with onion with cloves. Cooked steak with sambal but you need to be careful, tend to be over caramelized fast. LOL but indeed there is no huge flavour impact tasting the steak it's more in the butter ( yes we do cook steak in butter pork lard mix). 🤣 it's so tasty, especially when you dip your bread in. Thank you for great video.
Do you have a specific reason as to why you refrigerate eggs?
So true on the subjectivity of taste and experience! I can tell you about all the great qualities of cooking in my Le Creuset dutch oven, but at the end of the day – i've made great red wine short ribs in disposable foil pan… I like that when I cook in my dutch oven and bang the sides to clean of my wooden spoon, it rings like a bell! Who at the table would know that?!
I love kir as well! ))) I am not storing cassis in a fridge, though. Do you store it there because you think it can go bad, or you just need it to be cold? Thanks
A well disciplined fridge maintenance. Good job
As usual, thank you for answering my question babe 😊😊😊
I see now why you said something like "The only reason you would add herbs is for smell, not flavor" before. I'm not sure how bright of a line there is between olfactory receptors and ones involving "taste" (taste buds), but it seemed to imply that scent was not as important a factor but here you say the opposite. I assume that was unintentional.
I thought I was the only one who kept flour and nuts in the freezer! Very nice refrigerator, and thanks for the informative Q&A.
My question is: I have several lovely old baking recipes from my grandmothers, probably Depression and Post-war era). They call for "oleo". Can I use butter instead, or should I stick with margarine?
Лен, че за тень на шее?
Oh yes, and coffee with hints of lime, chocolate, pepper, fresh plum. Carmely I get but the other.stuff–not so much.
Chef John is the alpha and the omega!
I really enjoyed your distinction between taste and smell! New subscriber, Hugs
Interesting idea having a box for greens. Do you pre-wash them so they're ready to go, or do you wash them each time you take them out?
Looking into your fridge tells me a lot. By comparison to my fridge or my older sister's, you are very, very orderly. I do not mean this in a negative way at all. I like your fridge!! Thanks for sharing! I will not provide a photo of my fridge however.
descriptions under scroll bar is a great idea
All that dairy made my stomach hurt. Can't remember the last time I ate cheese. But the fridge was awesome, I loved the seafood box 😊
#RealComment Soy Syrup? Never heard of it until this video. Will be making tonight.
I watched an Anna Olson video and my jaw dropped when she opened her drawer full of sugar/flour etc. That kitchen is ridiculous!
On salt: I agree that there's no way to cut out salt without the flavour suffering. But sometimes I find I'm using salt to enhance or compensate for the lack of some other kinds of flavour (often acid; sometimes herbs/spices). So it seems (if you're a mediocre cook like me!) there's at least some small extent to which salt can be substituted by these other ingredients.
how do you make your parmesan last in plasticwrap?`do you use that up rather quickly? I don't and I buy small portions. I never got it last in plastik. somebody told me later, to store it in cloth or in certain paper. not sure, if it is parchment paper in english ( of course stored in the fridge). but now I m vegan (again :-D) and don't eat it. so I didn't try the cloth and paper
By the way, I am one of those weirdos who keeps an uncovered pot of bicarbonate of soda in the back of the fridge to absorb strong smells. I'm pretty sure a scientist could debunk this approach and that it's more to do with not over-stocking your fridge, keeping things covered and making sure it stays reasonably clean. But hey, whatever gets me through the day 😉.