How To Cook Lobster
Learn how to prepare, cook, and eat lobster with LX.com’s Shira Lazar at the Lobster in Santa Monica.
Tagged: Cook RSS
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admin
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admin
How To Cook Persian Food: Tachin
How to cook one of my favorite Persian dishes, Tachin. You can’t find this dish in any Persian restaurant so try it at home and let me know how to turns out!!! Thanks, Andy .
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aahussin
tahchin ziyad dost nadaram, khoshke ye ghashogh mikhori bad ye livan ab bayad bokhori ta bere payin:(
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andyzohoury
LOL @ madisonelectronic
In my heaven I get to eat bacon off the naked bodies of 72 virgins.
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iftekhar62
if any one wants to see a person destined for Hell it is you. You infidel.
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madisonelectronic
Remember the Command of Allah. When you get to Heaven and see Allah, offer him a pork chop and a beer. Then tell Allah how much you love Jews and you just decided to become a Rabbi and convert your whole family. No virgin sluts for you dude.
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mohammadhassanzadeh
looks burned.
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lilileila2004
Thank you so mcuh Andy, Ive been promising my Irish friend to let her know how to make this, but your video just says it all. thanks again.
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Helya4168
Love u for doing this!
I’ve always wanted to learn cooking Tahchin!
Bah Bah!! -
TheNadershah
bravo bravo perfect
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Shnakalaka
A suggestion from me is to use some egg yolks, it makes it really fluffy.
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andyzohoury
My apartment is a little dark, as I dont even have a proper light in my kitchen. But if you take a look at the photo at the beginning and end of the video you can see the tadig is a dark golden-brown color, not burnt. Tadig is usually this color when you add yogurt to the rice. Try it for yourself. I even like to chop up some onion and mix it with the rice and a little yogurt before I add it to the bottom of the pot, cook on high with some oil, add the rest of the rice on top and cook on low.
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MegaAnny
Hymmm, kheily khoshmazze!
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jacobmart
man, you are good at this. it seems you overcooked this on though, right?
but anyway, I really love to try on my own this one
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andyzohoury
me?
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xpartychickx
Hahahaha are you even persian?
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leboir
Awesome video. I guess you can add egg yolks to the rice along with the safaran and yoghurt.
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markbandari
thanx, your a natural and the video is great quality, can you post more videos?
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andyzohoury
Congrats! =) I am happy it turned out well. I will be making more videos on how to cook Persian food soon!
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Thecurious58
Is he persian?
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ninoosh90
Oh Andy It was Great thank you so much!please make more videos!!!you are the best!thanks
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andyzohoury
The yogurt is the binder, egss only add fat and richness to the dish. A tip if you are making tahdig, add a little yogurt to just the rice going on the very bottom of the pot. It will help in creating a nice crust — my tahdig comes out perfect every time.
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capitalgate
OK thanks. I thought if u don’t use it the ingredients will not stick together
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andyzohoury
Pardon? You can use egg yolks if you like, I chose not to include them in my recipe.
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capitalgate
can anybody tell me where the hell egg yolks are in this recipe????????????
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andyzohoury
Awesome!!! Congrats! Making Persian food is really a lot easier than people think. I havent had the time but I want to make more cooking videos soon!
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allenjalali
Awesome… Awesome…. Awesome….
Even an idiot like could do it….
I did it and it turned out so crispy outside, and so moisty inside….
Great Teaching…..
Thank You….
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admin
How to Cook Quick & Easy Chinese Recipes : Making Chinese Stir-Fry Beef
How to make Chinese stir-fry beef; learn more about making Chinese food in this free cooking video. Expert: Hiu Yau Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes. Filmmaker: Hiu Yau
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Ferior
@thatbastardson My Indonesian friend told me about ABC Tropical Chili Sauce. It’s AWESOME, i used to like sriracha the best too until I tried this. It’s really versatile and is very spicy without being overboard. Asian grocery stores probably have it.
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chiliiyy
love the video man. I am lithuanian but i visited your country once and coundt stop eating … Chinese food is so tasty and awesome … tried so many different stuff.. and it all was great.
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shtboxexpose
for the sauce he uses.
tbls – oyster
tbls – soy
1/2 tbls sugar
tsp – cooking wine
1/2 tsp – corn starch
dash of pepper
1/2 tsp – sesame oilunfortunately this video doesn’t have a reference to complete the recipe you have to sift through the damn things…oh well great recipe anyway
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ofcaa12
oyster>>??
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ofcaa12
haha what a stupid reply hahahahahaha
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tiaradeleon
looks really good can’t wait to try to make it. thanks guy…
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thatbastardson
sriracha = best sauce in the world
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MysticX31
Its Hoi Sin Sauce, aka Oyster Sauce.
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mizzy05F
look’s yummy
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ririhugs
It’s incredible: this meal is probably very tasty but is so easy and quick to make! This sauce is probably a mix of soy sauce, plump sauce, sesame oil, rice wince or vinegar, etc…
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MajorasFlask
you guys are all incorrect. its pretty obvious that the sauce being used here is tomato sauce
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jayfisher1983
make your own sauce using soy, chillies and lemmon or lime. maybe even a touch of honey?
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keekje
i think he is using oyster sauce. This sauce is mostly used with this kind of Recipes
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Gayguy7575
what souse
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whysalmon
That useless video, you event didn’t say what kind of sauce.
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Malleck1
Quick and tasty recipe. Thanks a lot. The whole family enjoys it.
Very good.
Malleck. -
RiceEater07
another guess is a black bean sauce which would probably be more appropriate for this dish
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RiceEater07
the sauce looks like a hoi sin sauce tbh
Im not sure tho
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pinkshiet
I’m guessing the sauces has to be either OYSTER SAUCE, FISH SAUCE, & GOLDEN MOUNTAIN SEASONING.
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TwojaArkadia
I would top it with sesame seeds
yummy! -
Nweedo
teryakiiiii
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kameliya85
what sauce????
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NarutoOwnsU
what sauce
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FireStormBaller
Cooking oil.
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XxSoulRazoRxX
dangerous reciepie for people new to cooking
Cause if you use a normal pan(not a wok), the meat will be raw, even though it might look cooked, and it might not end well :p
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admin
How to Cook a Turkey, Advanced Cooking Tips for Thanksgiving
Sorry about the audio, we had problems with the mic, obviously. Please recommend me to the Food Network. http://www.foodnetwork.com For written recipes and more go to: http://www.cookingfordads.net These are some more advanced turkey and stuffing cooking tips. If you haven’t made a turkey before watch this first. http Have a great Thanksgiving. Thanks to: Elegant Countertops http://www.elegantcountertopsinc.com and Kohler http for their help.
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cookingfordads
@oekakinin sounds delicious, glad you had such a nice time
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oekakinin
Christmas we had a traditional roasted turkey. My sister’s bf used a brine method. We don’t use a bag because we love the crispy skin! He cooks it at a really high temperature first to make a crust and seal the juices, and then we lower the temperature to cook the rest. Don’t throw away the giblets because you can use it for stock and gravy–put it in the roasting pan. When the the bird is done, we took it out of a real roasting pan and then deglaze it with stock/water/wine.
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Germaine7676
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tranpulse
try the brine method, that is the best way for a moist juicy turkey.
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topcat4eva
Im not usually a fan of turkey as its too dry but adding the butter should fix that. Great vid.
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cookingfordads
@skaterb2121 sweet.
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skaterb2121
you are a tard
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cookingfordads
@CanadaMMA I agree, I just might recommend rinsing off the brine after it’s done (something i didn’t do), before cooking it. Mine came out Great, but some recommend it, like my sister, and she knows.
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CanadaMMA
Most of the tips Rob gives in this video are things you can change around to fix your own personal tastes.
Brining the turkey however, is something everyone should do. It really adds a lot of flavour to the turkey and helps prevent the white meat from drying out which can be a problem when roasting all types of poultry.
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marycooks
Good video and the turkey looked really moist. Happy Holidays and happy cooking.
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cookingfordads
@dardaf904 it rely adds a subtle overtone to the taste. I won’t cook a turkey without them.
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cookingfordads
@dardaf904 I didn’t remove it but you can if you want it to look browner
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dardaf904
He may have removed the bag during the last 30 minutes to allow a more browner turkey. I sure it/s done. It just may not look as good as what you are use to. I also feel the same way…..30 minutes with out the bag.
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dardaf904
Why the lemon and the orange?
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Ibringthetruth1
Good video.
Hey ron. Look up rotisserie turkey on youtube.
try that too.
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BabyMelly
You looked so cute with your wife at the end!! Hope you guys have a wonderful thanksgiving and thank you for your wonderful tips!!
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cooking4dads
@Ibringthetruth1 It will, but I carve it before I take it to the table. If you want a nice brown turkey presentation, open the bag and turn on the broiler for 2-3 minutes until just browned. Have a great Thanksgiving.
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cooking4dads
@Lilaan you know, you use what you got.;-)
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Lilaan
The flavors are similar, but turkey has a deeper flavor, it’s more wild than what chicken tastes like.
You see when he made the gravy, he used chicken stock as the base, and added the turkey drippings to make the turkey gravy ^^
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Ibringthetruth1
350 degrees in a bag?
will that even brown?
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Ibringthetruth1
Funny how everyone buys a dry lean white meat turkey and then they complain about moisture and flavor and lack of fat.
Fat = flavor.
American turkeys sold in Grocery stores are bred to be big and lean.
Compare to prime steak with marbling.
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TheAwsumpossum
You are the best Rob!!! Great video. Have a good thanksgiving!!
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prodexit
It’s a lot bigger, and better taste.
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MrRubio99
have a happy thanksgiving rob!
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PrincessDiana161
Wishing you and your family wonderful Thanksgiving Rob!
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admin
Advanced Prime Rib Cooking Techniques, How To Cook Prime Rib
Sign up for my email list, free stuff often: http://www.cookingfordads.net Here are some alternative ideas for cooking your prime rib. Making the kosher salt crust is really amazing, you’ll have to try it, and trust me, it isn’t too salty. If you’ve never cooked a Prime Rib before watch this video first. http://www.youtube.com For more ideas and recipes go to: http://www.cookingfordads.net
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bjpenn85
you should try dry aging your roast next time it makes a big difference in taste
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Gazness002
Oh my god, that makes me sooooo hungry.
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emmachoo
I cracked up so hard when you said the whole bacon thing and worrying about it being too fat…it’s so true! lol. Great video! I need to try it out one of these days.
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EFT4MeDebi
ThanX, Good job… Hope to see you get your own show! (You deserve it)
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cookingfordads
@EFT4MeDebi put it in at 450 for those first 10 minutes. then lower the temp for the rest. Good luck
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EFT4MeDebi
Hi, I have a question… At 7:05 you mention “putting it in the oven for 10 min” you even set the timer. But there is no mention as to what this 10 min period is about…I watched your 1st video on this as well. Glad you mentioned to pre-heat the oven this time. An important aspect in cooking, even more so in baking. Also since Prime rib is so expensive, it is good to have a solid recipe like this from the get go. Great Video!
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lambokun
@cookingfordads oh sorry
i thought u ate the salt crust ! LOL -
cookingfordads
I tried that, but it didn’t make a big difference, the water is easier.
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cookingfordads
Did you watch to the end? It’s really not. At the end my wife even says, “It could use a little salt.”
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lambokun
that must be salty
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topcat4eva
I prefer it really well cooked, but it still looked good
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curlifries18
I would use egg white instead of water to make the salt crust.
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cookingfordads
@cookingfordads I also didn’t recommend letting it warm up to room temp last year. that makes a big difference.
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cookingfordads
@KiheiLawyer Those times ended up being a little long, some of it depends on your roast size, the larger the roast the longer the time. For instance a 5 lb roast would take more like 15 minutes a pound. I wish it was a complete science. But my previous vid, which I think went to 325, 20 minutes might have been a little long.
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KiheiLawyer
but i thought it was 20 minutes per pound at the 350 or 375, now i am confused
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cookingfordads
@KiheiLawyer plan for 20 minutes a pound, it may be less, the internal temp is the important part.
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KiheiLawyer
wow, i love this. i have used it since the last vid. How long do you cook it at the 250 per pound?????
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cookingfordads
@ladynredmichigan Yep, exact same technique. The only difference was cutting around some of the fat and gristle on the chuck. Great taste and texture though.
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ladynredmichigan
Same internal temp for the chuck roast? Keep up the good work, love your videos…
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cookingfordads
I’ve done it with a chuck roast, which came out great and a bottom round roast which was good while hot but tough once it cooled. I’ll have a blog on the experience soon. thanks for asking.
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ladynredmichigan
Have you ever tried this technique on another type of beef roast?
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icerat4
omg …Sorry your sauce and time and heat were the best advice..Other wise No thanks Peace…Thanks..Salt is a no .If looking for the perfect prime angus rib
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bebobjunkie
Thanks for the new video. I can picture you on one of those big cooking shows.
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ilikethewok
Looks fantastic!! Thx for the post.
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Wivanunu
Wow…I’ve never seen the salt crust technic….nice!
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AMYuntold is discussing.
AMYuntold 11:28 am on March 10, 2010 Permalink
Scream or not, it is fucking not cool to be boiled alive. What do the woman think we should think? “ah, so it doesn’t scream, huh so it doesn’t hurt!” ???
Anyway, WHY is it need to be cooked alive? I wasted an hour of my life to get the answer but i’m tired of reading these basic shit everywhere, PLEASE answer anybody, WHY is it necessary?
kiminokami 11:52 am on March 10, 2010 Permalink
You must have had the Great Enunciating Lobster of Southern Australia!
bonzibonzibonzi1987 12:48 pm on March 10, 2010 Permalink
Yum.
“Really salty water”is pretty vague though.
Fupper16 1:12 pm on March 10, 2010 Permalink
Lying bitch; when I was a kid I went to my friends house and his mom dropped lobster in a pot and they started going “EEEEEEEEEEEEEEEEEEEEEE!” I asked his mom, “does it hurt them?” she says,”OH NO DEY DONT FEEL NUTTIN’” LIAR!! ALL OF YOU ARE LIARS!!
rustygates 1:15 pm on March 10, 2010 Permalink
ahh…melted butter.. Awhgghg…*drool*
MusicBuch 2:12 pm on March 10, 2010 Permalink
Im getting Hungry now XD
scottysauce 2:59 pm on March 10, 2010 Permalink
WOW!!!! the host is sooooo darn SCRUMPTIOUS!!
freestylesphynx 3:46 pm on March 10, 2010 Permalink
The tastiest meat I have ever eaten in my life.
maydayg 4:26 pm on March 10, 2010 Permalink
great
Bilkent83 4:50 pm on March 10, 2010 Permalink
barbarizm
pelly1995 5:48 pm on March 10, 2010 Permalink
cooking live lobsters is cruel.
cekicgrad2006 6:14 pm on March 10, 2010 Permalink
Wow thats really helpful!!!
viviennesawnson 6:47 pm on March 10, 2010 Permalink
Very handy! Thanks for posting it
Shadowghoul7 7:32 pm on March 10, 2010 Permalink
cool
krooa 7:45 pm on March 10, 2010 Permalink
ahhahhah i lovvvvvvvvvvvvvve lobstersssssssssssss great vid