At the holidays, everyone will eat a lot and watch youtube. You can combine - we have chosen several great channels with recipes for you

The Medusa editors love to eat and cook, and we are looking for inspiration not only in culinary books and sites with recipes, but also in rather non -obvious places. The editor of the investigation department Alexei Kovalev, and part -time co -author of the culinary blog "More oil!" I made a small selection of my favorite culinary channels - both Russian -speaking, and foreign, and not at all on Utube.

Russian -speaking channels

Coolinar propaganda

The Channel of the cook Dmitry Frasko is a useful source of knowledge about the classic cuisine of Spain , where he lives. But the main plus - Fresco explains the physical and chemical processes that occur when baking bread at home or ripening of meat .

Channel chef Vasily Emelianenko

Emelianenko is a professional chef, which does not prevent him from deconstructing the most folk recipes like fried dumplings or herring under a fur coat in a regular city, not “studio” kitchen.

BugFF

The most cunning videos on the channel of the St. Petersburg blogger Oleg, one of the oldest and most popular in Russian -speaking Yetube, are reviews of food delivery services, which he mainly inventively scolded . But he also has interesting practical culinary experiments - for example, he makes steaks of varying degrees of exposure in a home refrigerator or calculates the ideal proportions of meat for salt and spices in a stew.

English -speaking channels

French Guy Cooking

The Frenchman, cockroach in English with a ridiculous accent, is quite a charismatic character in itself, to observe his desperate experiments in the kitchen is quite exciting (even if it is difficult for you to be on the ear that he says; by the way, an automatic translation of subtitles on Utube as a whole copes with the content). Alex is a fan of the “cooking from scratch” approach, so if he takes on sauces, he first goes to Istanbul (in a video shot to the pandemic, it is clear) to order a new saucepan from the blacksmith. His cuisine is more like a laboratory of a crazy scientist, in which he builds intricate constructions for drying the broth to a rapid -soluble noodles - he also does it himself - and rolling out the dough for the croissants. However, he has simpler and more simple and implemented in ordinary kitchen conditions recipes such as eggs Benedict - in four minutes instead of forty, including Dutch sauce.

Pro Home Cooks

Another popular English -language channel that focuses on cooking at the usual home conditions. Mike from Brooklyn recorded whole series of detailed instructions on the same topic (for example, like a bake of their own sourdoughs in a regular oven), as well as a video, phasedly explaining the main culinary techniques using simple recipes such as stewed ribs in tomato sauce. It is removed clearly - so that the process is clear without translation.

Exotic

We live in the forest, eat a fox

If you are signed by the Primitive Technology Channel, where the silent Australian in complete silence is engaged in personal buildings and the arrangement of the economy literally from dirt and sticks, and also be upset that he has not published new videos for more than a year, you may slightly console the number of clones that appeared after him. They are also very popular, and collect tens of millions of views. Among these videos of “primitive technologies”, cooking stood out in a separate squeal. They are made according to the same principle: a person in the frame in complete silence goes to the river in some nameless jungle, collects snails or frogs there in a wicker basket, fries them over a bonfire on a grill made of improvised sticks and also silently echoes.

About the same series is a harsh Azerbaijani man who methodically digs a hole in the frozen mountain ground to bake a whole cow's leg in it. This is not very practical for a city resident, but it looks fascinating and excites appetite almost like physical labor in the fresh air - it is possible that these videos collect millions of views.

ASMR-Gotovka

Among the strange and, I confess, not the most appetizing for non-fans of the pericular genres in Yetube, Mukbang flourishes-this is when fragile Korean girls on the camera devour giant hamburgers and buckets of noodles (in China they are already preparing to ban it for waste). But the Korean segment of Utuub gave us a much more sophisticated sight - a combination of step -by -step recipes with ASMR . Most of these videos have no words - only a quiet scrapping of a spoon on a pan or a barely audible rustle of sifted flour. Extremely pacifying videos, but they are still quite practical, because these are detailed step -by -step recipes. A variety of cakes and mousses are especially spectacular, but Korean Ramen also comes across.

Not only yutub

Salt FAT Acid Heat

On Netflix, you can find documentary series about food with Russian subtitles. Among these, I would like to distinguish a four -part film adaptation of the book of an American Iranian origin of Samir Nosirat (who was trained in the famous California restaurant Chez Panisse) with the self -clarifying name “Salt, Fat, Acid, Heat” (Salt Fat Acid Heat). In the film, Samin travels around the world and studies how the four main components of any dish are used in different cuisines of the world - native Persian, Italian, Japanese and others. This is very beautifully shot, Samin is an excellent storyteller, and with its help even the most familiar home recipes would like to rethink with new knowledge.

Flavorful Origins

Yes, the series "Fragrant Origins" (Flavorful Origins) is the most natural Chinese propaganda. But in terms of attractiveness and effectiveness, it can be compared only with the Coca-Cola commercials. So far, 40 episodes have been released in 3 seasons, each of which is dedicated to the traditional cuisine of a particular region of China - Primorsky ChaoShan, Mountain Yunnan and North Gansa. Here, not a single dish from that pseudo-Chinese cuisine, which is known only outside of China in the delivery services of fast food, no “pork in a sweet and sour sauce” and “chicken with peanuts”, will be shown. Admit it, did you know that in one of the regional kitchens of China, olives are used almost more often than in Italian?

Most ingredients are not available outside the specific regions, and some recipes are unlikely to be repeated at home - for example, to knock the minced meat for a newsletter with metal sticks to a pinkish jelly state. Unfortunately, in Russian this cannot be seen, only Chinese voice acting with English subtitles. But this is so beautifully removed - from dramatic spans above the flowering fields and snowy peaks to macro -filming of the drops of fat over the roasts - that it is impossible to break away.

Alexey Kovalev

Photo in the announcement: Adam Rose / Netflix