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Top Tracks
1
I Made the HARDEST Steak in the World… to Make INSTANT Soup
2
What is Katsuobushi?
3
Dried my own katsuobushi...but can we go even further beyond?
4
Final results? Is it safe to eat???
5
I Grew Mold on a Potato… to See If It Could Taste Like Meat
6
I Turned $5.76 Into a $1000 Chef’s Knife
7
Intro
8
Preservation Trials
9
Recreating Japan’s Best Tonkatsu… with Moldy Pork
10
Air Fryer Experiment
11
Is raw chicken safe
12
Making Instant Broth Powder
13
The Instant Pho Challenge
14
Preserving Meat
15
Processing Noodles
16
Putting Things Together
17
Eggs
18
Raw egg taste
19
Guidelines for raw chicken
20
Sturgeon
21
Can You Make a Chef's Knife… with NO EXPERIENCE?
22
Caviar
23
Recipe
24
Squid Ink
25
I Grew Hair on My Meat… Here’s Why I'd Do It Again
26
How it is harvested
27
Trying caviar
28
Eating raw chicken
29
I Grew MOLD on Beans… to See If It Could Taste Like MEAT
30
I made BLACK MOLD into CAKE… Here’s why I’d do it again
31
I turned GARBAGE into GOURMET
32
I Grew MOLD on Meat -- Here’s Why I’d Do It Again
33
I Made Protein Powder… from PIZZA
34
Outro
35
Choosing Bones for Broth
36
Charring Vegetables
37
Toasting Spices
38
Assembling the Broth
39
Seasoning Secrets
40
Boiling the Broth
41
Handmade Noodle Experiments
42
3 Ingredient Breakdown for Noodle Texture
43
Final Noodle Recipe
44
Toppings for Pho
45
Reflection
46
Fiz o bife MAIS DIFÍCIL do mundo… para fazer uma sopa INSTANTÂNEA
47
Can I Master the Most Difficult Dumpling in the World? (Xiaolongbao 小笼包)
48
I spent 106 hours to make a Gourmet INSTANT Meal
49
Hair on meat? How did that happen?
50
Wysuszyłam własne katsuobushi... ale czy możemy pójść o krok dalej?
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