Відео

Lan Lam from Americas Test Kitchen has a microwave video that disagrees with your statement that microwaves cook the interior of foods at the same time as the surface. She recommends lower power settings when you want give the surface heat time to work toward the center.

The guest doesnt seem like she wants to be there and the host is just a bit awkward and doesnt seem like she knows how to cook lol

Lucas is really carrying this whole channel on his own!

Banana leaves suddenly craving to eat filipino food use hy banana leaves 🇵🇭

Telur kicap

Yummmm. I am DEFINITELY trying Golden Coin eggs 🥚✨

We have to pay for shopping bags if we don’t bring our own ( Australia) , some people have made special bags for fruit and veggies out of sheer curtain type fabrics

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I learned so much! Thanks for this!

Only reason I subscribed to channel ………LUCAS 🥳💞🤜🏼🤛🏼❣️ AMAZZZZZING👏🏻👍🏼🥂

A very important &useful recipe especially in this inflation period. 😂 Yummy & nutritious too

There are 0.23 grams of sugar in an egg white. You cannot caramelize an egg white. You're thinking of other browning reactions, not caramelization.

North westerner over here, I shop at Winco ALOT (best grocery/ bulk food store in my area by far) and they don’t allow you to bring your own containers. Such a clever idea to bring your own compostable bags to collect dry bulk foods!!!

I love that you clean up the compost--I pick up stuff all over. It's such a good thing to do. And please, please, please make more vids together... this was great!

i always go dry into wet, then you still have one bowl that isnt fully dirty In the food 52 kitchen i guess that isnt too much of a concern though ;)

Great tips!

Freeze SILKEN tofu. Then, season, dredge in breadcrumbs, and airfry. No oil needed. Texture is amazing!!!! It’s like chicken. Not kidding.

"This is what I stand for: Taking yourself too seriously when you do simple things that everyone else has been doing for a very long time"

I’ll have try cooking this later in the week; looks delicious.

Lucas is definitely a good compliment to Food52. I’ll definitely watch him.

Sir, you are the reason I subscribe to this channel. I trust you will have your own venue before too long.

So is your gas hop benefitting the atmosphere? Tell us. Come on. Don't lie

the tender inside stalks and leaves of celery are perfect for adding to tuna salad

Shoutouts to CCD and their long yau "copypasta"

Lucas my man always nice to see your videos.

I've been trying to figure this out (and CCD didn't reply when I asked) but what are the characters for longyau? It's not in the pleco app when I turn on Cantonese, either.

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At no point does anyone look into the camera ... or actually explain what they are doing ... or why ...

What is happening with "casting" at food 52? ... "assistant buyer" "food stylist" is there maybe a chef or an actor or a social media expert or something ... there has been zero personality in a lot of recent videos...and someone who has never touched a rhubarb maybe feels like "anyone can do it" ... but why not pay someone who has touched a rhubarb or who has been on camera before ... im sure shes a great "buyer" ... pay talent to be talent

Get chickens. They are the best at helping to eliminate food waste.

loved this

thank you for saying that you would tell us the best way to hard boil eggs and then actually giving us that method, as opposed to the countless videos that start it in cool water

All my life I’ve been making He Bao Dan (荷包蛋 ) without a sauce. This takes it to the next level. Thanks again Lucas 🙌🙌

Merci 👍

My fav chef is here!

(voice shaking) "I'm not afraid of puff pastry!" But seriously this looks amazing. Way better than a tomato tarte tatin (over-moist disaster 75% of the time).

I've never seen anything like either of these dishes before. They both look delicious. I'll be giving them a go.

am i the only one who thinks that the boiled eggs are just as delicious as they are, plain? why are we frying them? making a perfectly healthy food less healthy...

Crispy friend eggs can be cooked with sweet Adobo a.k.a. Chinese or Filipino sweet braised pork (which traditionally uses hard-boiled eggs). The crispy skirt absorbs the Adobo sauce very well. Also, just wanna suggest to use a thread or dedicated metal-wire tool to cut hard-boiled eggs cleanly.

17 minutes for frying eggs two ways is impressive

i laughed so hard at the heart shaped cookie cutters before her eyes😂 made my day

Great timing, given the recent avian flu outbreak.

I think we’re all patiently awaiting the Lucas Sin x @chinesecookingdemystified collab

i see lucas, i click. def wasnt aware of the gold coins but its a super cool concept

My dear please share the quantity in each method

I learn *so* much from any video with chef Lucas!

I was actually drinking a boulevardier when I clicked on this video. And, yes, 3-2-2 is the perfect ratio of bourbon to Campari to Italian vermouth for the perfect boulevardier. (I usually do a cream cheese frosting for my homemade cinnamon rolls, but I'm intrigued to try this bourbon reduction for the icing which, when cooking for me me and only me, needs to be on the thick side.)

Roll the chilled cracked shell for easy peeling.

The shanghainese version of the braised fried egg is similar, but a lot more simple: scallion, light soy, dark soy, a little sugar, and eggs.

Hey this is the most real and based episode from 52. Keep up the good work.