Truly a beautiful recipe of compound butter.
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Tag: Edward Lee
Beautiful and flavorful-looking dish.
Thank you, I’ll never buy store-bought again, delicious thank you… making in small batches much easier to use for a variety of dishes🥜.
I enjoyed seeing how a simple tasty meal came together, I could almost taste it at the end – well done to all.
Great class. Takes out all the fear of fermentating. The discussion on “playing with your food” is spot on.
I am already at the store buying these ingredients! So happy with YESCHEF. Love the format as it inspires me to try new recipes!!
It looks interesting, & will be trying the Kimchi myself, thank you Chef.
Amazing. Looks so delicious. You have inspired me to “fry”.
Delicious. I love all the detail in the instructions.
Love this! he makes cooking accessible for everyone.
Awesome. The trick with the egg carton to keep the crust on the chicken is great. I always wondered why the crust wouldn’t hold. Thank you, chef.
Very beautiful and touching, a very humble chef. May God always bless him and his family.
Excellent! Informative, beautifully filmed and interesting.
So wonderful! Thank you. Steak has always been hard for me to gauge as well. Glad I’m not alone. Agree so much about more ethical treatment of animals we use for food. Less steroids, less antibiotics. Thank you again! Going to try Chimichurri!
I enjoyed the 1st video & love how creative the chief is. I would never think of a BBQ sauce using bananas. I’m not sure if it’s the video or my internet but it kept freezing, I jumped it forward then it was ok. Overall a good watch, thank you.
This is a great story. I enjoyed learning about Kentucky and Chef Lee’s amazing journey.
Very interesting. I especially liked the approach that the cooking begins way before you buy your ingredients – on farms and fields! Beautiful pictures.
I enjoyed immensely watching our first YesChef episode with Edward Lee.
I am so looking forward to making this meal. The egg yolk sauce is a valuable addition to my recipe book. You have inspired me.
This is one of my favorite lessons or stories.
Had fried bologna as kid. I’ll be trying this one. Really learned about the char, and when burn is essential and what to watch for in your product
Beautiful in so many ways! Thank you so much!
Love the philosophical presentation and how food is more than just food.
I loved the way he was just making a meal. Not really doing anything cheffy. Just making supper. Really Cool.
Can’t wait to try this!! So beautiful 😍
Great in-depth documentary which I suspect will lend more meaning to the classes that follow.
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I want to try these recipes soon!
I want to try these recipes soon!
Amazing peanut butter, although my ended much darker since I pushed the peanut a little further during roasting. Super savery.
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Can’t wait to try this!!!
Can’t wait to try this!!!
enjoyed watching the evolution of his style of cooking.
This looks absolutely amazing, and I can’t wait to try it!
Chef Lee, this is a fantastic dish. Being from the south on the Gulf Coast and now living in Seoul, I genuinely love Korean and Southern fusion. KC.
Comforting recipe. Not too difficult to make. Tradition meets modernity in use of ingredients.
Well explained, can’t wait to try it.
Enjoyed Chef Lee, his wife, family & friends… food brings us together. I will be making the steamed fish dish this weekend.,. So inspiring!
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Beautiful.I will try this myself.
Beautiful.I will try this myself.
Great… loved this… love the fresh. approach to the food. Loved the lesson on KimchI and fermentation Its took the fear away- I will definitely vibe trying y own kimchi…. Jill B
Very cool way to do fish. Learned a few things!
This banana sauce was very interesting. Definitely going to try it. I love serving quail, and learning new ways to prepare it. A little elegance.
Looks amazing, I can’t wait to make a jar or two…
Excellent ~ well presented and inspirational.
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Looks sooo goood can’t wait to try!
Looks sooo goood can’t wait to try!
So very informative. Learned so many new things. Appreciated my first class.
This looked delicious and simple, I loved the tips about getting everything out before starting the sauce., cant wait to try it.
This dish was flat out amazing! It was unique, and out of the ordinary.I love the combination of tradition and uniqueness of the dishes.
I love the concept of this dish. It’s simplicity. The only thing missing is trying it for myself and, of course, tasting it!
A real great recipe. Easy to make and the taste is amazing. I love KimchI and I was always afraid to make it by myself but now I won’t stop to ferment.
Really great descriptions of texture and technique. Very helpful compared to just following ingredients in a recipe.
I love how Chef Lee presents his fried chicken lesson calmly, in slow pace, so no details are missed. Also, he pays attention to safety in frying and not rushing through the steps! Very enjoyable to watch and learn!
Looks amazing and very doable. Love yeschef
Fantastic! The combination of kohlrabI and apple is genius. Thank you Lee!
Great to learn about Chef Lee, his background as well as his philosophy on cooking!
It all looked wonderful…Just challenging enough, delicious.. Loved the cultural connections with Soul food and Korean flavors…
Loved watching this. Very inspiring and heartfelt!
I can hardly contain my eagerness to make this!
That was great, I will try to do the tomahawk pork!
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I’m making all of this!
I’m making all of this!
this will be great to make sauces for noodles! I used to take a jar of PB and add curry powder to it. I can’t wait to try this recipe using peanuts with the shichimI togarashi!
Very nicely done — Enjoyed learning about Edward and his background!
What stands out for me was how they were experimenting with burning different foods, tasting and giving their thoughts. Thanks!
Thank you for showing us that it’s ok to not be perfect, and for showing us that even the best chefs in the world sometimes will not cook to perfection. I love that chef is STILL exploring and pushing, and you showed us that. Very motivating. Thank you
The chef makes shucking oysters look easy. I loved the tutorial and my first batch of grits after watching were so much better than before.
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Loved it! Look beautiful too!
Loved it! Look beautiful too!
Didn’t expect to like it but it sounds delicious! I’m going to try it.
So nice to see simple processes but new ingredients I’d never heard of before.
Looks lovely, can get the name of the Japanese ingredient he added, I didnt catch it, and also were would I buy it? I enjoyed watching him make the peanut butter. Thank you.
I absolutely love the flavours that come together in this recipe. I will definitely make this again as it is now a family favourite! Thank,you 🌷
Absolutely…looks stunning dish…I love the idea of ham salt 🤤 it will kick the flavor in a different level….
Thank you for this! I’m excited to try it. Fermenting and bone broth are the crafts I wish to educate myself on!
Don’t you find that others’ cooking almost always tastes better than your own? Thank you for sharing your experience.
Isn’t intimidating – lovely way to cook fish.
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Loving this already.
Loving this already.
Such an amazing story. I am excited to make the compound butter! My husband is from Lexington, and connections in the organic beef industry and the Louisville area. Very cool. Love his approach.
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Can’t wait to make this chicken!
Can’t wait to make this chicken!
It is a pleasure to meet the Chefs, in this type of way, showing their Food, Communities and Families.Thanks!
Just made this for my family. The KalbI butter was fantastic. Grilled the lemon and lightly drizzled over meat and veggies. Perfect BBQ meal.
So much fun to watch. Will try tonight!
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Holy delicious. Thank you!
Holy delicious. Thank you!
Love this. So simple. So beautiful. Smart contrasting flavors and textures.
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an “alla minute” sauce?!
an “alla minute” sauce?!
So beautiful, thank you Chef, for this special delicious Cabbage steam fish!!!
Been cooking meats on an open fire for years. Great lesson. Nicely done.
This was a easy lesson to follow and prepare three wonderful foods, so looking forward to giving this a go. Thank you.
Love it love it 😍 have to try it Thanks Chef🙏🏼🙏🏼🙏🏼!
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Wow! Very impressive.
Wow! Very impressive.
Great story. Love your approach to success. Good Luck!
This was beautiful! So many layers of Flavor and still a super healthy dish.
Can’t wait to try this recipe, looks delicious.
Wow… I cannot wait to make this. Since I am Greek would feta cheese be a good add-on?
That looks so good – I can’t wait to try it!
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Really looks nice and simple!
Really looks nice and simple!
I Thought Edwards’s last commentary nailed it.’The more you cook, the better you get at it,…you trust your palate’.
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Nicely filmed and honest!
Nicely filmed and honest!
I’ve made this several times, always delicious! I’ve also sought out Carolina Gold rice, and am loving it. Thank you!
A must-try recipe. Will be getting the ingredients soon.
Great episode we are going to love this show!
Very nice lesson can’t wait to grill!
Very interesting story and journey. I am excited and motivated to learn to see where this journey takes me. I am confident even with future culinary failures, I will enjoy the ride.
Can’t wait to try this recipe this weekend! Looks so delicious!
Incredible! This alone was worth the price of admission.
