Prep cooking is the secret to healthy eating !! There are lots of techniques that help saving time in the kitchen. And nowadays, with freezer and microwave it's much easier! P.S.: brazilians cry everytime someone cooks rice with no garlic and onion… hahahaha
Enjoy your videos and have tried some recipes out myself. As someone not a big fan of salt, the amount you add to everything makes my eyes water though! Lol 😅
Amazing recipes! Will definitely add to my folder. But often what keeps me from cooking is the dread of cleaning those greasy stove grates and exhaust fan filter, floor/counter spills and sink/dishes. Why nobody adds cleanup time and show how they handle it?
I was so excited for this video but the second you tossed 1/3 of that bell pepper away, I lost all respect for you. Grocery prices these days are insane and food waste is high. Do better!
If I made this, I would also boil some eggs and marinate them in a soy-water mixture with some seasonings (ramen eggs), they go with a lot of things. And I'd make dan dan noodles with these ingredients.
Please do more of this style of video! i.e. making tasty individual components in batch that can be made into many meals. SUCH a good idea! Could you perhaps do some involving the freezer so that meals can be made of the components weeks after preparation?
Funny how timing works, tried the previous 20 meals in an hour video last week. It was a game changer but a bit too healthy and not a big salmon fan. This looks the dogs bollocks!! Will definitely try on Sunday!
6:13 “your oniony ground beef is looking… utilitarian” Hahaha. I appreciate that you’re honest with the viewer and not acting like everything is the best thing you’ve ever seen and tasted. You took the time to explain that this is weekday cooking, you’re looking to save time and make food that tastes good but isn’t going to change the world.
I've been prepping ground beef like this for the past 4 years. As little as 2-3lbs and as many as 10lbs once in my stock pot when I new I planned on making a huge batch of chili with some of it. I've used it for everything from bulgogi style ground beef to stroganoff to sloppy joes and it's been perfect every time. A tip for if you're cooking more than about 5lbs a tip that worked for me is to add a 1/4 cup of water or so per lb of meat. This will help you crumble the meat down into smaller pieces more easily. It'll take a little bit longer to cook of course, but I'd trade a few minutes of cook time for smaller pieces of beef any day of the week (unless of course you want bigger pieces of meat). You can always tell when you've cooked all the water off because the sound will change. The easiest way I can describe it is to say it sounds "angrier" once all the water is cooked off. Just keep an eye on it once most of the water is cooked off so you only get a bit of color on the meat and not end up with the entire bottom of your pan scorched.
It would be so bad ass by the way if you could do a video on how to meal prep your own frozen pizza. Frozen pizza better and cheaper (healthier even, perhaps?) than you can buy would honestly be life changing, especially for those really rough days (weeks, months… these are interesting times we live in) that life some times throws your way. I've tried most of your pizza recipes at this point and I've yet to be let down, so I have faith in you to pull off a recipe like this.
Keep kicking ass and don't be afraid to try different video styles if you ever need/want to. I watch all of your videos even if it's a recipe for something I don't like because the quality of your videos is that good, and I'm sure I'm far from the only one that does. Always looking for to each video release.
I love the video, but for the future, would love if you included how long each ingredient can be kept in the fridge roughly without spoiling. I tried meal-prepping before, but kept pulling stinker boxes outta my fridge. 😢
While I didn't make any specific recipe, this video did affect how I did meal prep today and and will continue moving forward. I would usually just make 3-4 days of meals that could be popped into the oven or microwave, and call it good. But today I instead made parts that could be assembled into a week's worth of burritos, pasta, salads, and sides for a grilled steak or chicken boob.
Bri, you are amazing! I used to prep/cook like this when the kids were home and I was working. I was good in the kitchen but you would have made me great. And now that I’m retired with kids in and out of college, I’m truly enjoying so many of your others recipes. Yesterday I made your lobster bisque, had it for dinner (daughter was home and requested it – saying it was one of the best things I’ve ever made. I totally gave you credit!) then today took some to my parents and the rest to friends. Everyone was super pleased with their dinners tonight. Thank you, thank you, thank you!
Greek salad has no lettuce… That is a common misconception among Americans who think all salads have lettuce. It is very simple–Tomatoes, raw red onion, raw bell pepper, cucumber, olives (kalamata), and feta (traditionally served not crumbled but as a block on top) drizzled with a nice olive oil and no other dressing. I don't know if "greek vinaigrette" is greek at all. I've had dozens of greek salads in greece and never once has there been lettuce or dressing other than olive oil. It is very healthy, full of fresh flavors, and also only takes minutes to make. Many restaurants in Athens bring out the ingredients to your table and cut them and construct the salad in front of you I think as a show that the ingredients are all fresh and not cut before. This also works nice at dinner parties as it is something different than most ppl expect but is a time tested winning combo.
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I envy this type of culinary creativity! Lucky for me, gracious pros like yourself share the wisdom to get me inspired in the kitchen
chicken can be sushi btw.. same as there is vegetarian sushi or egg sushi. if anything your rice is wrong xD cause sushi means vinegar rice
Prep cooking is the secret to healthy eating !! There are lots of techniques that help saving time in the kitchen. And nowadays, with freezer and microwave it's much easier!
P.S.: brazilians cry everytime someone cooks rice with no garlic and onion… hahahaha
Would you refrigerate any of the pasta water to occasionally use in some of these dishes throughout the week?
Enjoy your videos and have tried some recipes out myself. As someone not a big fan of salt, the amount you add to everything makes my eyes water though! Lol 😅
Amazing recipes! Will definitely add to my folder.
But often what keeps me from cooking is the dread of cleaning those greasy stove grates and exhaust fan filter, floor/counter spills and sink/dishes. Why nobody adds cleanup time and show how they handle it?
I was so excited for this video but the second you tossed 1/3 of that bell pepper away, I lost all respect for you.
Grocery prices these days are insane and food waste is high. Do better!
If I made this, I would also boil some eggs and marinate them in a soy-water mixture with some seasonings (ramen eggs), they go with a lot of things. And I'd make dan dan noodles with these ingredients.
Thank you! This is what everyone is looking for!
Brian, my favorite thing about your weeknight dinners are that you seem to really get the things home Cooks care about!
My only niggle with this is that leftover chicken thighs aren’t very good. They take on a weird flavor.
It is very shocking and concerning how much meat is eaten in the United States…
Love this so much! ❤
Thumbs down infomercial.
These videos are awesome. Love the technique
awesome video, Bri!
What happened to your opening "Hey what's up?" I loved that, it's your trademark, lol.
Awesome. Next time I need to cook twenty different meals in one hour I make sure to watch this video.
Bye.
Please do more of this style of video! i.e. making tasty individual components in batch that can be made into many meals. SUCH a good idea!
Could you perhaps do some involving the freezer so that meals can be made of the components weeks after preparation?
Funny how timing works, tried the previous 20 meals in an hour video last week. It was a game changer but a bit too healthy and not a big salmon fan. This looks the dogs bollocks!! Will definitely try on Sunday!
Wow! That was really fast!😅
Why add salt to an already heavily-salted stock at the beginning to cook the thighs?
Loved all the different shots of the dutch oven in this video. The Le Creuset looks magnificent. Is yours the Lapis color? I need to snag one of those
6:13 “your oniony ground beef is looking… utilitarian” Hahaha. I appreciate that you’re honest with the viewer and not acting like everything is the best thing you’ve ever seen and tasted. You took the time to explain that this is weekday cooking, you’re looking to save time and make food that tastes good but isn’t going to change the world.
What happened to your opening "Hey what's up?" I loved that, it's your trademark, lol. Would love to see a collab with you and Joshua Weissman.
I find the secret to good food is a great sauce. When I can cook in my dorm, I plan on having at least 4-5 different sauces available
i can’t tell you how amazing this would be if you did a vegetarian version
Dude your content is like your chili crisp noodles bro, “pure unadulterated fun”🤩🤩🤩
I always hate milk prepping because I get tired of eating the same things every day. This definitely will solve all of my problems.
I've been prepping ground beef like this for the past 4 years. As little as 2-3lbs and as many as 10lbs once in my stock pot when I new I planned on making a huge batch of chili with some of it. I've used it for everything from bulgogi style ground beef to stroganoff to sloppy joes and it's been perfect every time. A tip for if you're cooking more than about 5lbs a tip that worked for me is to add a 1/4 cup of water or so per lb of meat. This will help you crumble the meat down into smaller pieces more easily. It'll take a little bit longer to cook of course, but I'd trade a few minutes of cook time for smaller pieces of beef any day of the week (unless of course you want bigger pieces of meat). You can always tell when you've cooked all the water off because the sound will change. The easiest way I can describe it is to say it sounds "angrier" once all the water is cooked off. Just keep an eye on it once most of the water is cooked off so you only get a bit of color on the meat and not end up with the entire bottom of your pan scorched.
It would be so bad ass by the way if you could do a video on how to meal prep your own frozen pizza. Frozen pizza better and cheaper (healthier even, perhaps?) than you can buy would honestly be life changing, especially for those really rough days (weeks, months… these are interesting times we live in) that life some times throws your way. I've tried most of your pizza recipes at this point and I've yet to be let down, so I have faith in you to pull off a recipe like this.
Keep kicking ass and don't be afraid to try different video styles if you ever need/want to. I watch all of your videos even if it's a recipe for something I don't like because the quality of your videos is that good, and I'm sure I'm far from the only one that does. Always looking for to each video release.
Bri! Did you wash your rice😮?
Nice video my dear friend ❤
Utilitarian! 😂
I love the video, but for the future, would love if you included how long each ingredient can be kept in the fridge roughly without spoiling. I tried meal-prepping before, but kept pulling stinker boxes outta my fridge. 😢
While I didn't make any specific recipe, this video did affect how I did meal prep today and and will continue moving forward. I would usually just make 3-4 days of meals that could be popped into the oven or microwave, and call it good. But today I instead made parts that could be assembled into a week's worth of burritos, pasta, salads, and sides for a grilled steak or chicken boob.
This is god tier content
Would love love love a full vegetarian or vegan version of this video 😍
Never heard of broccoli rabe before so that is interesting and worthy of investigating.
Bri, you are amazing! I used to prep/cook like this when the kids were home and I was working. I was good in the kitchen but you would have made me great. And now that I’m retired with kids in and out of college, I’m truly enjoying so many of your others recipes. Yesterday I made your lobster bisque, had it for dinner (daughter was home and requested it – saying it was one of the best things I’ve ever made. I totally gave you credit!) then today took some to my parents and the rest to friends. Everyone was super pleased with their dinners tonight. Thank you, thank you, thank you!
Greek salad has no lettuce… That is a common misconception among Americans who think all salads have lettuce. It is very simple–Tomatoes, raw red onion, raw bell pepper, cucumber, olives (kalamata), and feta (traditionally served not crumbled but as a block on top) drizzled with a nice olive oil and no other dressing. I don't know if "greek vinaigrette" is greek at all. I've had dozens of greek salads in greece and never once has there been lettuce or dressing other than olive oil. It is very healthy, full of fresh flavors, and also only takes minutes to make. Many restaurants in Athens bring out the ingredients to your table and cut them and construct the salad in front of you I think as a show that the ingredients are all fresh and not cut before. This also works nice at dinner parties as it is something different than most ppl expect but is a time tested winning combo.
Stir fry noodles with peanut butter and chili crisp sounds omazing
can do an ep on body building prep? basically super high protein meals.
I can't even. Gonna make it all.