Continue Cooking

Continue Cooking streaming twice weekly with @montecristo and @lilsusie

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Link to the full video here:

400 Years of Japanese Food — What Ghost of Yōtei Would Taste Like
https://t.co/Ltv4NKhJdP

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I ate my way through Hokkaido, climbed Mount Yotei, and cooked food that would have been eaten in 1603 in the time period of Ghost of Yotei.

Take a look at 400 years of Japanese culinary history from Ainu deer soup to contemporary soup curry.

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What would the world of Ghost of Yōtei taste like?
I climbed Mt. Yōtei, visited Ainu villages, and cooked 400 years of Japanese food history: from Edo-period venison stew to modern soup curry.

🍲 Watch:
https://t.co/PA7pl8DBs8

[MonteCristo @MonteCristo]

I showed how the American-Chinese classic General Tso’s chicken evolved from the traditional Hunan Numbing-and-Hot Chicken and the 1950’s Taiwanese dish on my stream.

Check out @continuecooking for more!

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What is an otoshibuta or Japanese drop lid?

What do you use it for when you cook and how can you make one if you don’t have it?

[MonteCristo @MonteCristo]

Made the all-time Korean classic bibimbap with @ggDoA on my stream a few weeks ago.

Here’s the finalized video with recipe and silly banter on my @continuecooking channel!

https://t.co/K7ln0iy0lH

[MonteCristo @MonteCristo]

Halal Cart Chicken is one of my favorite memories from living in New York City, so I made this video to show you how to make it yourself at home!

Subscribe to @continuecooking for more recipes and tutorials!

https://t.co/lMUkyjCycy

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If you want to make bulgogi more tender without making it mushy, steal a Chinese cooking technique and apply it to Korean cuisine!

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Go to the YouTube channel for the full video:

https://t.co/cgiAthsyRU

Recipe can be found here:

https://t.co/MXYpgZFf7V

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If you like BULGOGI, here is a quick and easy recipe to level up your cooking!

@MonteCristo uses the Chinese technique of velveting with baking soda instead of harsh fruit juice, which could make the beef mushy