Name: 料理（Babish Answers Cooking Questions From Twitter | Tech Support | WIRED）
Uploaded: 2021-10-29T02:04:23.000Z
Duration: 16 min 52 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

Hello, my name is Andrew Rea aka Binging with Babish

and I'm here to answer your questions via Twitter.

"why do they always use kosher salt in cooking videos?"

There are really three salts that you need to know about.

the one that you're probably most familiar with,

because most recipes are developed using table salt

it's not a great way to season your food when you're cooking

So you can see right now I have a big old pinch full of it

and there's no salt coming out of my fingers

until I start to twist my fingers from left to right.

and then this is the totally optional salt.

Just know when to use them and why and how.

and please take what I'm saying with several grains of salt

because this is your food safety we're talking about here

who doesn't have food safety certification,

went to film school, got really bad grades

and kinda lucked into his job as a food influencer.

are ones that have been commercially washed.

Here in the States, they wash eggs with great rigor

and that strips away the sort of natural protection

on the outside of the shell so they must be refrigerated.

If you got them from the side of the road

chances are, they just came out of a hen's ass

and they're ready to stay at room temperature

in your stylish barn converted backsplash kitchen.

@ol_daveyboy, "cooking twitter, what are some good knives

It's called Babish Cookware line, all right?

They keep an edge and they're $25, 25 to $30 per knife.

That being said, I'm not here just to huck my cookware.

Victorinox Fibrox makes a great starter knife.

Likewise, with Wüsthof's Pro line, it's so cheap.

It's a great starter knife but these knives are great too.

@FollowerOfDole says, "time to ask a chef.

When I make fluffy scrambled eggs and cheese,

fluffy is I tried to make an omelet and screwed it up,

So I'm guessing you're doing is adding the cheese too early

so it's getting too much heat from the pan

so it's going beyond the point of melting and it's breaking.

What I would do is try to add your cheese

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料理（Babish Answers Cooking Questions From Twitter | Tech Support | WIRED）

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