Molly Makes Coconut Grilled Chicken, Steak and Shrimp From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Lumafox
Great episode but what is up with the horrendous image/video quality? Even on three vastly different screens I can see SO MUCH color banding + over saturation it looks almost like a psychedelic filter effect. Notice how none of the white surfaces (walls especially) are actually one uniform color but has a yellowish/blue tinge? Please remember to white balance all cameras before-hand and record/edit/save all data in the same color space (eg. YCbCr. YouTube's video compression just makes it super noticeable when the raw video data hasn't been calibrated properly.
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Great episode but what is up with the horrendous image/video quality? Even on three vastly different screens I can see SO MUCH color banding + over saturation it looks almost like a psychedelic filter effect. Notice how none of the white surfaces (walls especially) are actually one uniform color but has a yellowish/blue tinge? Please remember to white balance all cameras before-hand and record/edit/save all data in the same color space (eg. YCbCr. YouTube's video compression just makes it super noticeable when the raw video data hasn't been calibrated properly.
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Ray HomeCooking
what's with people and salmonella and botulism lately, it's like the new sickness hype. It's been around for centuries and just because some people just started talking about it now suddenly everyone has a phobia towards it LOLHonestly, as long as u cook it to a boiling point for 10-20 mins and consume it straight away, u should be fine. even the strongest one (botulism) is not dangerous in the above case since u would have killed its toxin already:
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what's with people and salmonella and botulism lately, it's like the new sickness hype. It's been around for centuries and just because some people just started talking about it now suddenly everyone has a phobia towards it LOLHonestly, as long as u cook it to a boiling point for 10-20 mins and consume it straight away, u should be fine. even the strongest one (botulism) is not dangerous in the above case since u would have killed its toxin already:
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Kawika Rob
Love the marinade You can probably get away with not peeling it in a recipe like this where there is a lot of acidity and other flavors going on, but the ginger peel can add an odd bitterness if it's a central flavor or cut into larger chunks. It's especially noticeable in something like ginger tea or certain Chinese dishes.
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Love the marinade You can probably get away with not peeling it in a recipe like this where there is a lot of acidity and other flavors going on, but the ginger peel can add an odd bitterness if it's a central flavor or cut into larger chunks. It's especially noticeable in something like ginger tea or certain Chinese dishes.
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Mark Rocque
Blew my freaking mind. So easy and so tasty. I don't have a BBQ but it worked on a grill pan just great. It has earned a spot in my folder where I print and save my favorite recipes. Great tip on the marinade - I brought mine to the boil and I am still very much alive. Very clever, Molly.
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Blew my freaking mind. So easy and so tasty. I don't have a BBQ but it worked on a grill pan just great. It has earned a spot in my folder where I print and save my favorite recipes. Great tip on the marinade - I brought mine to the boil and I am still very much alive. Very clever, Molly.
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Shakira Walli
I dont know if they really read these, but molly i tried this and it came out awesome Cant wait to try this with shrimp thanks so much for clarifying the reduction of marinades- i literally just had this come up in conversation and it brought out some strong views lol
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I dont know if they really read these, but molly i tried this and it came out awesome Cant wait to try this with shrimp thanks so much for clarifying the reduction of marinades- i literally just had this come up in conversation and it brought out some strong views lol
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concray
Actually asking: what sense does it make to cook your marinade when you just use it for basting, i. e. putting it on the grill? Also isn't with cross-contamination the issue when you use knifes etc. on stuff you eat raw, after you used it on meats and stuff?
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Actually asking: what sense does it make to cook your marinade when you just use it for basting, i. e. putting it on the grill? Also isn't with cross-contamination the issue when you use knifes etc. on stuff you eat raw, after you used it on meats and stuff?
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mcoco
I feel like some people (and maybe test kitchen chefs) are kinda like eyeroll here Chris goes again. And I just wanna say I absolutely love the depth to which he analyzes food, and I wish my palette was that acute/trained.
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I feel like some people (and maybe test kitchen chefs) are kinda like eyeroll here Chris goes again. And I just wanna say I absolutely love the depth to which he analyzes food, and I wish my palette was that acute/trained.
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Kevin Grey
That is a perfect surf and turf grill mix, Molly just earned a very special place in my heart with this simple and delicious spicy goodness. Thank you B. A for great recipes and even better personalities YOU ALL ROCK
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That is a perfect surf and turf grill mix, Molly just earned a very special place in my heart with this simple and delicious spicy goodness. Thank you B. A for great recipes and even better personalities YOU ALL ROCK
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Robert Prendiville
A seemingly good recipe destroyed by obnoxious bubble edits, silly musical interludes, and total lack of seriousness on the part of the presenter. Your audience are not cartoon watchers
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A seemingly good recipe destroyed by obnoxious bubble edits, silly musical interludes, and total lack of seriousness on the part of the presenter. Your audience are not cartoon watchers
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The Awan
I would put a little less lime juice, and add some bruised lemongrass, bruised turmeric leaves and grated turmeric in the marinade. Ugh it's great for grilled fish with salsa dipping on the side
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I would put a little less lime juice, and add some bruised lemongrass, bruised turmeric leaves and grated turmeric in the marinade. Ugh it's great for grilled fish with salsa dipping on the side
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