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00:00 – Intro
00:38 – Tater Tots
02:59 – French Toast Sticks
04:46 – Chicken Nuggets
09:32 – Burritos
11:16 – Taquitos
13:34 – Falafel
14:58 – Stuffed Polenta
17:07 – Pizza Rolls
Learn to cook with confidence using my courses, cookbooks, and free recipes at https://lifebymikeg.com
Music Credits:
Epidemic Sound: https://www.epidemicsound.com
Video Credits
Creator, Host – Mike G
Editor – Cooper Makohon
Motion Graphics – Raphael Oliveira
Culinary Producer – Carly C
31 Comments
Seriously, I started experimenting with this last year. My husband and I are on two totally different diets. I own my own business and have no time. This method has been lifesaving for me. I also not only care about the quality of my food, but I need my food to be tasty. Even if you only use this method for certain situations or side dishes, literally life changing. Great ideas here! I am going to try those French toast sticks, my husband loves French toast and I don't. He would be delighted to be able to take some out of the freezer!
Bro should create a Souper Cubes cookbook.
As someone who has grown up with what Germans call "Pellkartoffeln" (i.e. peeling cooked potatoes in a way that does only take of the peel and NOT thick slices of the patatoe itself), I wasn't quite sure if this is ragebait 😅.
So assuming that it is NOT ragebait, I wanted to ask: Is there any specific reason why you would wait for the cooked unpeeled potatoes to cool down BEFORE peeling them, and then cut of so much of the potatoe?
If you take a small knife with a slightly rounded cutting edge (sometimes sold as a fruit/vegetable peeling knife or a "tourné knife) and a fork with three thin fork tines (not assembled in a row but "3D" in a way that makes one of them stand out so they form the corners of a triangle when seen from above) you can peel the cooked but still hot potatoes easily, and the peel will be paper thin and almost none of the potatoe is wasted.
That is the reason you cook them with the peel to make "Pellkartoffeln" – it is a "poor people's dish", as you won't waste any of the starchy parts of the potatoe.
If however you let the "Pellkartoffeln" cool down after cooking and not peel them right away, it will be much harder to only take of the paper-thin peel, as it will stick more to the potatoe and will tear more easily. So Pellkartoffeln need to be peeled hot (hence the three-tined 3D fork, so you don't burn your fingers).
I'm so excited for those French toast sticks
I find even refrigerated foods (like cooked chicken wings) end up burnt on the outside and cold on the inside when I use my air fryer toaster oven. I have to microwave them for a bit first to warm up the insides and then air fry them to crisp the outside… quite the pain.
This guy makes all this food from scratch. What's the point of using an air fryer? I ain't got time for this sh!t
A lot of people would go “Oh just use an oven” counter point. I have an Oven, and that shit takes longer to cook shit in it. My Air fryer does not and it gets it done
Ferment some boiled eggs and film it dude let people know the difference from canning
I don't even know what to say. Thats just genius.
What ever happened to the guy you used to make videos with many years ago?
I am super excited to try your tater tot, chicken nugget and falafel recipes! I prefer cooking potatoes in my pressure cooker. Is there any reason you would not do that for the tater tot recipe?
Remember in your first air fryer video where you were just sitting there with doubt, wondering what the deal is, and why people were freaking out so much about this thing that was basically just a toaster oven with a fan and a basket? Now it feels like it's one of the most important appliances in your kitchen!
I still sometimes think about your reaction to trying reheated fries in it for the first time, and it makes me smile.
You can make the pizza rolls in an ice tray
Freeze the pizza ingredients into an ice cube first? Then you can lay the filling cubes out onto the dough much closer together than you could with loose ingredients.
Those pizza rolls but formed in an ice cube tray for the perfect ratio !!
Would the chicken nugget recipe work for steak fingers too?
1:30 Boil and cool completely is a game changer for hash browns. Mike didn't notice, but at this point there is absolutely no need for a peeling step (with russets, anyway) — the skin falls right off in one large piece as I run them across the box grater.
Low effort and quick! 💛If only we'd known this earlier!
the ai graphics look ass
insane to buy real chicken nuggets when alternative meat nuggets are just as good
Great video
Excited to try the nuggets and tater tots.
I will be making those tater tots. It’s going to eat up a hefty part of a 10 lb bag of potatoes, so it’s probably going to be the yummiest and cheapest thing I can make as a side. And challah french toast sticks, I end up getting lots of free challah and that’s a fun one to experiment with. And I can easily make a chicken nugget but a frozen one? I’m going to give that a shot. Very interesting.
this is so cool
What can I sub for meat in the burrito? Tofu? Tempeh?
i’ve been eating the “french toast sticks” as a bread pudding for dessert with fresh strawberries, whipped cream and a little maple syrup. Goes crazy.
Where to get the moulds?
You need to add vanilla in the French toast sticks
Can you double freeze raw chicken 🤨
I got so many ideas and especiall the chickpeas flafel which I think is the most easiest thing to do . Thats going to be my goto! Thanks a ton for this amazing video
"Combined-ing"???
These are So good while smothering them in ketchup & other sauces. Really?😂