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Let's talk about nonstick and ceramic pans. Are they safe? Should you be worried about PFAs? Is ceramic better? What kind of things should you be using a nonstick pan for? Today I dive in and discuss everything you need to know about nonstick pans. The Pan Compendium: My Go-To Pans For Every Situation - 🤍 Order my new cookbook: Kung Food by Jon Kung - 🤍 00:00 - Let's Talk Nonstick Pans 04:00 - Switching to Ceramic 05:18 - Different Pans for Different Results 08:10 - Clean Up The Truth About Nonstick and Ceramic Pans 🤍 #chefjonkung #cooking #pans
It’s my pub day and so to celebrate I thought I’d share with you the most important moment of my life so far that I’ve written into the book. Thank you all for helping make this all possible. I’ll meet some of you while on this tour but my gratitude extends to every one of you. Much love, - jon
Today we are making the perfect dish to throw together on Halloween night (or any other time you need something quick, fun, and tasty and don't want to wait for delivery). We're making the most delicious smoky, salty nachos using the recipe for Chorizo Infused Chili Oil from my new book. Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 00:39 - Intro 01:32 - Chorizo Infused Chili Oil 05:21 - Nacho Assembly Time 07:59 - Tasting Nachos with Chorizo Infused Chili Oil 🤍 #chefjonkung #cooking #nachos
Do you have a bunch of greens in your fridge that are going fast? Let's save those well-intentioned greens before they go bad and make some delicious Saag! What is Saag? Saag is a South Asian curry of cooked leafy greens usually served with paneer cheese. (Saag Paneer) The beauty of this dish is that you can use whatever greens you need to use up! Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 00:00 - Intro 00:40 - The Greens 02:14 - The Aromatics 02:57 - Baking Soda Trick 04:26 - My New Cookbook 05:19 - Blending 06:35 - Additions Ingredients: Greens (Salad greens, turnip, collard, spinach, chard, kale, whatever you need to use up!) Broth Garlic Onion Garam Masala Chili (Serrano, Thai, jalapeño, up to you) Additions (Paneer, tofu, chicken, whatever you like) Rice The Best Way to Use Up Greens: Saag 🤍 #chefjonkung #cooking #saag
Have you ever had Potato Ramen? Today we try it as well as some fast and easy Ramen hacks to take it to the next level. Let me know in the comments what Ramen brand I should do next. Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 00:00 - Atomy Potato Ramen Review 01:29 - Upgrading Our Ramen (Roasted Veg and Curry Mayonaise) 04:30 - My New Cookbook! 05:58 - Cooking Our Noodles 07:05 - Assembly and Tasting Ingredients: Potato Ramen Package (I used Atomy brand) Scallions Sweet Peppers Curry Powder Mayonnaise Egg Upgrading Instant Noodles: Potato Ramen 🤍 #chefjonkung #cooking #ramen
Order my new cookbook: Kung Food by Jon Kung - 🤍 Order my splice blends 🤍 While it's definitely not the most I've seen for a turkey, $100 is still a lot of money for one bird. Is it worth the cost? Parameters: I cook the turkey as instructed without adding anything to it. No cheffy stuff. #popeyes #turkey #thanksgiving #christmas #holiday #cooking
Feijoada is one of the first things I ever learned how to cook. The ultimate comfort food, this Brazilian dish is all I ever want to eat. Here's how to make my version. Ingredients 1lb black beans, dried (optional soak a portion of them overnight and grind them) 2 ham hocks, quartered by your butcher 2 smoked pork neck bones 1 tail, 3 ears (optional) 1 large white onion, diced 8 cloves of garlic, minced 1/2 bottle white wine (optional) 5 Chinese sausages sliced 1 orange, halved with one half in slices 3 bay leaves 3 tbsp aniseed 3/4 lb bacon, sliced Ginger Scallion Oil Farofa (basic) 1 cup of cassava flour 1/4 diced onion 2 tsp butter 2 tbsp ginger scallion oil Directions Parboil all the bones and raw meat with the anise seed for 5 minutes, strain, rinse and set aside In the cleaned pot render the fat out of the bacon until enough oil has collected and add in the onions and the garlic Sauté the onions and garlic till they soften and start to brown and then add the wine if using to deglaze Add in the parboiled meat and bones and allow to steam and simmer in the wine for about and hour add water if necessary Optional: Once the meat has cooked and softened, remove and separate the meat from the bones and feet before adding the meat back to the pot, this is just to make eating easier Add in the beans, the bay leaves, the sausage and bring to a boil before reducing heat and simmering for 2.5 hours Prepare your farofa by sautéing the onions in butter and then adding the farofa and oil and mixing until the flour has absorbed the oil and toasted Serve the feijoada over rice with farofa on top of that with a slice or orange #chefjon #induction #recipe
In this Holiday episode of Meal Prep Primer we take on the heirloom Honeynut Squash, a delicious and fiber packed butternut-like squash in a small and presentable package. Order my new cookbook: Kung Food by Jon Kung - 🤍 Order my splice blends 🤍 00:00 - Intro 00:56 - Preparing Your Squash 02:45 - Cooking The Squash 03:19 - Seasoning 03:40 - Roasting 04:00 - Bonus Recipe from my book: Kung Food 05:00 - Plating and Final Thoughts Honeynut Squash for the Holidays (or for meal prep) 🤍 #mealprep #thanksgiving #dinner #healthy
I made a recent video about the myriad ways to cook with a wok, but one of the first cooking utensils most new chefs will likely buy is the classic pan. Today I talk about the different types of pans and how they're used, the different materials pans are made of, how to clean each type, and finally give you my recommendations. Wok Video Here: 🤍 00:00 - Let's Talk Pans 02:15 - Non-Stick 02:58 - Stainless Steel 06:23 - Cast Iron and Carbon Steel 11:20 - How To Clean 15:39 - What Pan Should I Get, Jon? The Pan Compendium: My Go-To Pans For Every Situation 🤍
For some of us Brussels Sprouts don't bring back fond memories but today we're gonna change that. I have a couple of ways for you to make these baby cabbages a savory side you'll never forget, now let's cook! Order my new cookbook: Kung Food by Jon Kung - 🤍 00:00 - Intro 01:10 - Preparing Your Baby Cabbages 04:25 - Seasoning and Roasting (The Root of All Happiness) 8:08 - Sautéing 09:25 - Tasting 11:10 - *The Secret Recipe* Ingredients: Brussels Sprouts Salt Pepper Olive Oil or Ghee Pancetta Garam Masala Balsamic Vinegar (Optional) The Best Kept Side Secret: Brussels Sprouts 🤍 #chefjonkung #cooking #brusselssprouts
Music by 🤍imluvbyrd
How can you make almost any dish better? Pickles. Today I'm going to show you three different basic homemade quick pickle recipes: pickled red onions, pickled mustard seed, and the essential quick pickled cucumber. You'll want to come back to this video as my next few videos will incorporate these. Happy pickling! Quick pickles are also called refrigerator pickles and do need to be stored in the fridge. Unlike other kinds of pickles they do not have fermentation in their process and should be kept in the fridge. 00:00 - Intro 00:47 - Pickled Red Onion 07:25 - Pickled Mustard Seeds 11:08 - Pickled Cucumbers 15:47 - How to Enjoy Ingredients: Red Onion English Cucumbers Mustard Seed Vinegar: White Distilled Vinegar, Rice Vinegar, or Apple Cider Vinegar Salt or Fish Sauce Sugar or other sweetener Black peppercorns Cinnamon Star Anise Fennel Garam Masala Cognac Pickle Perfection: Crafting the Ultimate Homemade Pickles 🤍 #pickles #cooking #chefjonkung
Aromatic, addictive Ginger Scallion Oil can take your noodles, rice, chicken, and eggs to new levels of deliciousness. Only 3 ingredients, this staple Chinese sauce is easy to make and a gorgeous, fresh, and fragrant sauce to have in your cooking arsenal. Also! My favorite oil to use for this is peanut (avocado works too) and it keeps in the fridge for 30 days. It might solidify but that’s totally normal. Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 00:00 - Intro 00:32 - Peeling and Processing the Ginger 02:29 - Processing Vs. Chopping the Scallions 03:48 - My New Cookbook! 04:49 - Adding the Oil 06:56 - What to Eat with It Ingredients: Ginger Oil Scallions Salt Optional: Cooking Wine MSG The Easiest 3 Ingredient Sauce 🤍 #chefjonkung #chinesecooking #ginger
There are few things in life better than a nice juicy steak, and this dipping sauce takes it to another level! Today I'm making a Thai Nam Jim Jaew sauce to go with some seared ribeye steaks. This sauce incorporates vibrant and bold flavors that add a nice tang and spice to your favorite cuts of steak. It even works as a marinade if you love it as much as I do, so take your pick and enjoy! Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 00:00 - I Love Steaks + Thai Food 01:00 - Ingredients 03:40 - Let's Prep 06:28 - Cooking The Steaks 07:21 - A Little Surprise For You Guys 👀 08:24 - Back To Cooking 09:40 - Let's Eat! 10:56 - Forgot The Salad, Oops Ingredients: Ribeye Steak Thai Chili Flakes Lime Juice Khao Khua Rice Fish Sauce Shallots Palm Sugar Scallions Chive Blossoms Cilantro Dill Mint Salt Pepper Sweetener Elevate Your Steak With This Flavorful Thai Sauce 🤍 #chefjonkung #steak #cooking
Level up your instant ramen game with these cheap, quick, and easy upgrades that will take your noodles from basic to baller. Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 00:00 - Intro 00:32 - Let's Begin 03:29 - My New Cookbook! 04:27 - Upgrading Your Broth 06:23 - Tasting Ingredients: Packaged Ramen (I'm using Shin) Eggs Cornstarch or Collagen Vegetables of Your Choice Upgrading Instant Noodles: The Basics (Broth, Eggs, Veg) 🤍 #chefjonkung #cooking #ramen
Bringing the HEAT 🔥 The purpose of this video isn't to give you an exact chili oil recipe, but rather to show you the process and standard practices that I employ when crafting my own. I encourage you to experiment with ingredients, measurements and spice until you've found the perfect chili oil for you! 00:00 - Let's Talk Chili Oil 00:48 - Processing Our Large Spices 02:34 - Processing Our Aromatics 04:07 - Toasting Spices 05:28 - Adding Oil 07:30 - Adding The Aromatics 09:54 - Straining And Adding The Heat 10:12 - Some Last Minute Fire And Crying 11:52 - Finished Chili Oil 13:13 - Final Notes Ingredients Reminder: The point of this video is to show my process, not to give you an exact recipe! Spices: Dealer's Choice! But here are some smaller spices I added after the large spices Cumin Fennel Coriander Aromatics: Green Onions Shallots Dried Chilis (of course) Sichuan Peppercorns Customized Heat: Crafting a Personal Chili Oil 🤍
Induction Wok Burner and Wok Set: 🤍 I made this video in partnership with Mothers Out Front about why I cook almost exclusively with induction these days - and why I won't be going back to gas in my home. I first discovered induction when I was out doing popups in Detroit - and I was immediately impressed by the quick cooking speeds, cleanliness, and precise temperature control. The technology uses magnets to heat a metal pan directly - so changes in temperature are almost instantaneous. But what really got me hooked on the technology is how much it changes the atmosphere in the kitchen. The gas ranges in professional kitchens can be pretty merciless. Gas burners release a ton of waste heat - and as I've now learned, air pollution - into the kitchen. Adopting induction into my small studio allowed for us to maintain a level of comfort we’d never get with gas. I've also learned that gas is a major source of climate and indoor air pollution which I do see as a personal responsibility to mitigate if it is within your means to do so. If you have access to an induction cooktop, I highly recommend you give it a try.
Today we're making Filipino Spaghetti-the way I had it as a child. What is Filipino Spaghetti? It's a sweeter version of the Italian classic, made with banana ketchup and chopped hot dogs. It's easy and fast to make, and I'm recreating it with the wok-fried flavor I remember from childhood. Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 Listen to my Podcast on Spotify: 🤍 00:00 - Intro 03:12 - Prepping our Ingredients 04:49 - Cooking the Meat, Garlic, and Onions 07:13 - My New Cookbook 08:05 - Finishing up the Sauce 09:29 - Tasting Ingredients: Spaghetti noodles Hot Dogs Ground Pork Banana sauce (banana ketchup) Filipino style spaghetti sauce Onion Garlic Coriander Salt and Pepper Soy Sauce and White Pepper (optional) Making the Filipino Spaghetti of My Childhood 🤍 #chefjonkung #filipino #cooking
Crispy chicken tenders nestled in pillowy steamed buns, with a kick of chili oil and pickles. 😍 These easy to make bao are delicious and customizable. Dare I say the perfect thing to eat before your Eras Tour show. Chili Oil - 🤍 Pickles - 🤍 Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 00:00 - Taylor Swift Loves Tendies 00:53 - Making the Chicken Tenders 02:48 - Steaming the Buns 03:34 - My Cookbook is Coming Out! 05:18 - Assembly 06:34 - Let's Eat Ingredients: Chicken Eggs Panko Crumbs Cornstarch Smoking Embers Spice Blend Salt Pepper Pre-made Buns Chili Oil (Recipe: 🤍 Pickles (Recipe: 🤍 Crispy Swifty Chicken Tender Bao 🤍 #chefjonkung #chicken #cooking
Chicken, rice, and cauliflower may not sound like the most exciting meal, but this is how to make it super flavorful, versatile, and something you'll meal prep again and again. We'll use shredded chicken, so watch my video on that here: 🤍 Pre Order my new cookbook: Kung Food by Jon Kung - 🤍 Listen to my Podcast on Spotify: 🤍 00:00 - Intro 00:25 - Cauliflower 03:00 - My New Cookbook 03:56 - Shredding the Chicken 05:20 - Change up Your Flavors 06:04 - Tasting Ingredients: Cauliflower White Pepper Fennel Salt Optional: Fried Garlic or Garlic Powder Shredded Chicken (🤍 Rice Meal Prep Recipes | Chicken, Cauliflower & Rice 🤍 #chefjonkung #mealprep #cooking
Need a quick way to boost even the simplest of meals? Garlic fried rice is your answer. This simple, versatile dish has it's roots in many different Asian cuisines and has since been popularized worldwide. It's flavorful enough to be eaten by itself, topped with a fried egg, or can be an easy upgrade to any of your favorite rice dishes. What will you pair it with? Ingredients: Day Old Rice Garlic Nira Green/Chinese Chives Nira Blossom/Chinese Chive Blossom Hong Kong Olive Vegetable Salt MSG White Pepper (Optional) 00:00 - Tips and Tricks for Wok Cooking on an Induction Stove 02:26 - Garlic Fried Rice Pairings 03:03 - Ingredients 04:04 - Prepping The Ingredients 06:45 - Prepping Your Wok For Cooking 08:46 - Cooking The Garlic Fried Rice 12:31 - Plating and Taste Test
I decided to try something new and make a simple version of Poutine, but with Japanese Golden Curry gravy and cheese. Served over frozen fries and tots because EASY. Let's see how this turns out... Ingredients: Golden Curry Frozen French Fries and/or Tater Tots Chicken or Veggie Stock Scallions Shredded Cheese (Your Choice) Cilantro 00:00 - Introduction 02:10 - Stoner Food Should Be Easy 03:43 - Let's Begin 06:53 - Assembly 08:36 - Plating 09:35 - Let's Eat (The Verdict)
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