Literally making stock as I type this. Love this episode - that tip about adding hot water to aid emulsification is new to me, can't wait to try it!     See Less

Waitwaitwaitwaitwait… isn’t the clarified butter hack also a buttermilk hack? So all those times a recipe’s asking for buttermilk and you end up putting in vinegar or lemon juice you c     See More freeze some melted butter?    See Less

That mayo 100% would have come together on its own if they kept hammering it, if you see those thick ribbons form you have to TRY to mess it up at that point. If anything the issue was too     See More for that volume of oil, a single egg yolk can emulsify over a gallon of oil on its own without the assist from garlic and mustard. The more oil you incorporate the denser the mayo. -chef of 24 years whos restaurant made its own dressings in house.    See Less

Barry just absolutely housing that risotto while the others talk about the ingredients 😂 Go for it, lad.     See Less

7:19 When Barry takes that spoonful I can see him thinking, "I could eat a kilo of this" :)     See Less

The herbs and butter idea is actually so good. It'd go amazing with plain white rice or some noodles for when you don't feel like cooking.     See Less

On the stock segment, Save all the bones from beef, lamb, and poultry. Do the same thing using any veg about to go off and now you have something that is really using all the extras.     See Less

21:32     See Less

pork jelly is a common cheap great food in my country. You cook it up with trotters, tail, skin, knees and sometimes even the whole head. Cook it for hours, like half a day. Then pick all th     See More the bones, cut the vegetables into small pieces. then you let it set in the jelly in smaller containers.    See Less

Mayo, right! The main mistake people do is that the eggs and the oil don't hold the same temperature, then it almost always splits when mixing. Take the eggs out of the fridge a few ho     See More , and keep them on the same bench as the oil is. And that's pretty much it.    See Less