Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
We are announcing our first product this week in our newsletter! These have been in the works for a long time. There are limited quantities this first time around, so if you are interested in receiving an email when these launch you can sign up here: www.cookwell.com/product-interest-newsletter-signu…
I’m excited about these.
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I have a couple of questions for you…
1. What have you always wondered about potatoes? (Sweet potatoes too!)
2. For those of you outside the US, what are the most common potato varieties at the grocery store?
For example, Russet are really common in every US grocery store. So let me know what country and what type you most commonly use!
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This salt deep dive feels like one of the most important videos I’ve made thus far, so I’ve needed extra time to ensure it makes sense conceptually and why all these different details matter.
It’s challenged my own thinking and I’ve started to realize there are a lot of misconceptions about what salt does and does not do in cooking and how we can use it to make better tasting food. See you all sometime next week ✊
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What questions do you have about salt?
- Types
- Variables
- Grain sizes
- Sodium differences
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What questions do you have about canned tuna? What taste tests should I do?
Excited to dig into this one!
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What do you want to know about fresh tomatoes?
What tests should we do?
(Different varieties, farmer’s market, Salsa vs Pasta vs Raw)
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We are giving away this bundle with a few of my favorite items:
- Tojiro 8.2" gyuto chef's knife
- Thermapen One thermometer
- Made In entree bowls
- AeroPress (clear red edition)
All you have to do is sign up for our weekly newsletter, The Mouthful: www.cookwell.com/newsletter
(If you are already signed up, you are automatically entered!)
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What questions do you have about buying beef?
I'm not talking about the differences between cuts of meat, but questions related to the terms you see on the packaging such as:
- What's the difference between grass fed & grain fed?
- What does "regenerative" beef even mean?
- Is grass fed healthier for you?
- Does grain finished beef taste different?
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EDIT: Going to be delayed 1 hour, see you at 11:00 am CT! (Found 2 clips that were offline and need to do a re-export / upload)
49 minutes of Coffee Deep Dive goodness coming to you tomorrow at 11 am CT…as long as premiere doesn’t crash 🤞
This deep dive has been one of the most fun but also *by far* the most challenging video we’ve put together. It took me so long to learn and begin to grasp the world of coffee that I could talk about it in plain words in order to put it into an outline and script. Then Spencer (my editor) and I have been piecing together the edit in order to make it cohesive video. I can’t for you all to see it.
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The Coffee Deep Dive is coming to your feed next week...but in the meantime, the first video on the second channel just dropped. Here's what you can expect from this channel:
Let's just hang out and cook cool stuff once per week.
The loose plan is to have two main types of videos:
1. Simple recipes (testing new foods, lifestyle recipes, etc.)
2. Companion deep dive video tests
For example, if someone asks "Why didn't you test "XYZ"?" - We'll make a video out of it while we wait for the next deep dive on the main channel.
Both will typically be filmed in this real-time, laid-back style with some supporting graphics. I've got tons of different ideas to make here, but as always let us know what you want to see, and we'll make it happen!
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I'm Ethan, it's my philosophy that once you learn the how AND why behind cooking, you become a much better cook. Why is salt the most important seasoning for cooking? How is gluten actually developed in bread making? Why does a smash burger generate more flavor compounds through browning than a grilled burger? Once I learn, I want to share that information with you, so we can all become better cooks together.