Easy Weeknight Sausage Ragù | Kenji's Cooking Show
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I apologize for the potato quality. Older video that I just got around to uploading and I think the stabilization on the camera was on light instead of normal. Here’s …
Please, for the love of God, link to Mario. I don't care what his weaknesses are, I only want to learn from his experience. Please let the left wingers go to hell while the rest of us move forward.
Not to focus on the negative, but what did Batalli do?
Simmer down, now!
Teflon=poison
lol, wtf did mario batali do?
Tell me you went to MIT without telling me you went to MIT.
"I was talking to a mathematician friend of mine about the optimal way to dice onions and we came up with a model…"
Hi Kenji! I noticed that you listed 15.5 oz can in the recipe, but I think that was a larger can that you used in the video? Just wanted to confirm. Thanks!
Sorry, I cannot take the head cam.
i saw someone comment pov you are remie from rattatoie and honestly makes me happy and hear french music whenever i was their videos
Sweet fancy Moses that looks delicious. And I just happen to have all the ingredients. To the kitchen!! 💃🏽
I happened to make my own attempt at a ragù bolognese some time ago and I tried the only wine I was familiar with – Lambrusco – which just happens to be from Emilia-Romagna, where Bologna is.
I think I'll give this a go.
Hey Kenji, coming to this very late so you probably won’t see this but I’m confused on how much tomato you’re supposed to add. It looks like you use a 28 oz can in the video but the description calls for a 15.5 oz can. Not sure which is correct
hey, who's this mathematician friend you mentioned? usually you drop the name when you mention someone lol
I didn't even know parmesan rinds are edible…
Anchovy makes this dish pop
What did Mario Batali do? I'm out of the loop…
4:55 RIP garlic going into compost
I've only recently started watching Kenji's stuff because of how inclusive and cool he seems to be but real talk, how often does he share the mathematician onion model story? This is the second time I've heard it within a week. I'm not really complaining, worst case scenario is I will subconsciously know how to perfectly slice onion.
It’s ok – he found the garlic
Man there threw his garlic away
Kenji is the Bob Ross of cooking. So wise yet so relaxing, and almost definitely cooler than any person you know, while still being humble. Protect this man at all costs.
Back in my cooking days, early on I had a job where my task sheet had me dicing 100# of Spanish onions a day and eventually I intuited to treat the onion as if it formed an invisible teardrop on the bottom profile and to aim for that. Glad to know what I worked out is backed by hard math!
Has Mario been convicted? Are you projecting?
Did you use a lid at any point during that 2 hours of simmering? Obviously you reduced it, but I just wanted to make I understand.
3:00 or so – couldn't you just lightly brown a bunch of meat in one container, set aside, then finely grate another batch and brown it to build up fond and then deglaze? Seems like you could get the best of both worlds in one dish.
That onion calculation is so awesome
everytime I hear someone say "silky smooth" I get the sudden urge to down a bottle of Fizzy Bubblech
Do you oil those earlywood spatulas often? Id like to buy some, but hoping theyre fairly low maintenance
The thoughtful snowstorm spindly haunt because input subcellularly level an a careless plantation. well-groomed, gaping wealth
I cooked this as a special on my street food stall today and it sold out in an hour… Cheers Kenji!
I came here to learn how to make a sauce, but leave wanting to what what Mario Battali did to Kenji.
your Onion mathematical model could be a great opportunity for a collab vidieo with some Mathematics channels on YouTube
Numberphile and standup mathematics comes to mind
If I use all beef, you recommend a higher fat? 80/20?