Best homemade burger recipe
INGREDIENTS
-Bread buns
-Eggs
-Cheese
-Lettuce/Cabbages
-Tomatoes
-Onions
-chicken fillet
-Salt
-Royco
-Turmeric
-paprika
-Cooking Oil
-tomato sauce
-mayonnaise
-prestige/blue band /unsaltedbutter
#burger #humburger #burgerrecipe #bestburgerrecipe #chefjosh #youtubefoodchannel #cooking #food #cookingvideo #cookingathome #cookingchannel #foodporn #cook
Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese. Jae fire-roasts the corn for an extra smoky flavor before broiling it with creamy mozzarella until golden and bubbly. He finishes off the dish by topping it with a spicy Korean Tajin and parmesan cheese. Check out the recipe here:
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Eunjo Park, head chef of Momofuku’s Ssäm Bar in NYC, makes gimbap – a humble Korean dish of rolled cooked rice and toasted seaweed that can be made however you like it. Eunjo makes two versions: one that features flavorful and textural vegetarian ingredients like pickled daikon and pan-roasted pea shoots, and another with soy-marinated salmon and a creamy horseradish sauce. Check out the recipes here:
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Ed Szymanski from Dame in NYC is in the MUNCHIES Test Kitchen making Scotch Eggs. This classic and decadent British pub snack consists of a soft boiled egg wrapped in sausage and deep fried. Check out the recipe here:
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Chef Ning (Amelie) Kang of the MáLà Project in NYC is in the Munchies Test Kitchen making scallion pancakes. Taking inspiration from her grandmother’s recipe, Amelie makes these flaky, savory pancakes by folding in scallions and nutty sesame oil, then pan-frying them until crispy on the outside and chewy on the inside. Check out the recipe here:
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Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala. This dish, a staple on Western Indian restaurant menus, has dubious origins despite its widespread popularity and Chintan breaks down how to make it at home. He explains how to make each of the three main components: tender yogurt-marinated chicken thighs, creamy makhni gravy, and a spicy onion and tomato masala.
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Kia Damon, culinary director of Cherry Bombe, makes Crawfish and Shrimp Étouffée with pasta in the Munchies Test Kitchen. She sautés onions, bell peppers, and celery, before making a duck fat roux, which gets mixed together with shellfish stock and creole seasoning. The sauce comes together by adding Worcestershire sauce, heavy cream and hot sauce and is then combined with al dente fettuccini, shrimp and crawfish, for a creamy shellfish pasta with a cajun kick.
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It’s not quite a New York style bagel, and it’s not quite a Montreal style bagel. Black Seed Bagel’s Dianna Daoheung makes her signature bagel, inspired by New York and made with some baking techniques borrowed from Montreal. Dianna shares important tips about bagel making like “pulling a window” and incorporating honey into the recipe.
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Chef Katie Button from Cúrate and Button and Co. Bagels in Asheville, North Carolina stops by the Munchies Test Kitchen to demonstrate the art of making Spanish tapas with creamy, crispy chicken croquetas. Katie talks about her transition from biomedical engineering to the culinary arts, why she fell in love with tapas culture, and how to utilize a rotisserie chicken for this simple but delicious recipe.
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Additional Editor: Alice Obar
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Melissa Weller of High Street On Hudson makes sticky cinnamon rolls in the Munchies Test Kitchen. Melissa, who began as a pastry chef at hot spots like Roberta’s and Smorgasburg in Brooklyn NY, has moved on from sticky buns to cinnamon rolls. These sweet nostalgic treats are made by rolling a simple dough with cinnamon and baking them to crispy-on-the-outside, gooey-on-the-inside perfection before being topped with icing.
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