**Keto Cooking with Will Carmack**

As we begin this keto cooking journey with Will Carmack, it's clear that he's passionate about sharing his knowledge and expertise with his audience. The first step in preparing our dish is to create a savory sauce by combining garlic, salt, and olive oil. This simple yet flavorful blend will serve as the foundation for our meal.

As we move on to cooking the spinach, Will emphasizes the importance of using high-quality ingredients. He chooses baby spinach leaves that are fresh and crisp, perfect for adding a burst of flavor and nutrition to our dish. The addition of salt and garlic takes center stage, as Will expertly sautés the spinach in a hot pan, allowing it to wilt and absorb all the savory flavors.

While the spinach cooks, we turn our attention to the main event: cooking the meat. Will has chosen a recipe that will result in a tender and juicy final product, perfect for keto dieters. The key to achieving this level of tenderness is to cook the meat until it reaches a specific point, using a fork to test its doneness. If the fork slides through with ease, the meat is cooked; if resistance is met, it needs more time.

After what feels like an eternity, we finally check on our dish and are rewarded with a tender and juicy final product. The spinach has been expertly cooked, adding a burst of flavor and nutrition to our meal. With the sauce and spinach in place, we can now assemble our keto masterpiece.

As we take our first bite, it's clear that Will's hard work has paid off. The flavors are rich and savory, with a depth of taste that's impossible to resist. The best part? This dish is not only delicious but also packed with nutrients and healthy fats, making it the perfect addition to any keto diet.

**Cooking Tips from Will Carmack**

Throughout our cooking journey with Will Carmack, he's shared some valuable tips and tricks for achieving success in the kitchen. One of his most important pieces of advice is to always use high-quality ingredients, choosing fresh and organic produce whenever possible. This attention to detail makes all the difference in the final product.

Will also stresses the importance of patience and persistence when it comes to cooking. He believes that with a little practice and dedication, anyone can become a skilled cook, even those who may not consider themselves "foodies." By following his recipes and tips, we can unlock our culinary potential and create delicious meals that nourish both body and soul.

**Conclusion**

As we come to the end of this keto cooking journey with Will Carmack, it's clear that he's not only a talented chef but also a passionate educator. Through his expert guidance and enthusiasm, he's inspired us to take control of our health and nutrition, one delicious meal at a time. Whether you're a seasoned cook or just starting out, Will's recipes and tips are sure to inspire and delight.

**Special Thanks**

A special thank you goes out to all of Will Carmack's producers, who have worked tirelessly behind the scenes to bring his vision to life. We also extend our gratitude to all of his patrons, without whom this content would not be possible. Finally, we'd like to welcome you to the world of keto cooking, where healthy eating meets delicious flavors.

**Post-Credit Scene**

As a final note, Will Carmack invites us to check out his work on YouTube, where he shares stunning visual effects and behind-the-scenes insights into his creative process. Until next time, when we'll continue our journey in the kitchen with Will Carmack, take care of yourself and go feed yourself!

"WEBVTTKind: captionsLanguage: entoday's episode it's gonna be a little bit different it's gonna be a little long but don't worry if you want to jump ahead I got timestamps listed in the video I'm joined by friend and special effects guru will Carmack who's on the keto diet and needed to learn some new recipes I'm gonna teach him how to hold a knife how to use a knife and ultimately make a delicious steak pizzaiola there's a lot of learning in this one so pay attention all right so today we have a guest on I like ya meet well was that it was that the intro that was the interest we just wrong I don't have anything prepared for you well it's like a special effects guru he's like a video magician so after I drink it it really changes my perspective I have actual a really particular need for his skills for something I have down the road so it actually turns out he's doing the keto diet so it's been one month since me and my roommate Manoa have started the keto diet I've been doing it for two months and I've lost 21 pounds look at that it's amazing so we were talking about it and he was curious about recipes because you know any sort of diet it can become mundane and if you don't have sort of like the tools to think about how you're gonna make something within that diet it could be tough so I was like do it I got you yeah the toughest part about keto is I'm eating the same things every single day and so what I'm excited about here is he's gonna show me a keto meal that doesn't taste like cardboard what we're making today is steak pizzaiola mama mia have you ever heard of it I've never heard any of those words you stallion oh do I like right now we just gotta get into cooking you're gonna make a video about this right yes basically I'm making a video about the progress of keto and how I'm losing weight between exercising and eating healthy on my channel and and he's in it so usually leave his channel down below and you know you guys gotta go show him some love and support his little journey on the key yeah you'll get to see how fat I used to be and I just have to accept the fact that I've gained weight and I'm upset about it anyway let's get into talking about this recipe are you - this is your toes okay how are you like I like it here so what is there whatever you want the steak pizzaiola all the recipes I've seen with steak pizzaiola have been with this actual steak but that doesn't really make sense to me because I can't really like imagine an Italian a hundred years ago cooking a t-bone steak in tomato sauce so traditionally this was done with like a tough cut of meat I imagine it's a way to give a tough cut of meat the same eating experience as a steak but a lot cheaper and maybe takes a little bit longer to cook what steak pizzaiola means is steak in the style of pizza so yeah and we don't want to cook it like torch shreds and falls apart we want to cook it so it's like fork tender so it will just pull apart when we kind of cut it open with a fork so you won't need a knife and then we're gonna make a nice bed sauteed spinach and I'm gonna show you how easy that's gonna be to cook I'll be interested to see if you can make me like spinach well I well I mean I know that for certain so the first thing we want to do is get our things prepped up one thing I wanted to mention is I went to the store and they didn't have any of the whole tomatoes that brand that I like it's so unfortunate I'm a stickler for ingredients as you should I always tell you go get either dop san marzano tomatoes or certain brands that are to the US tomatoes the store that I went shopping at they didn't have anything I wanted so I just wanted to show you that sometimes in a pinch I will get this passata what passata is is essentially what we get when we take tomatoes and run it through our food mill for a week they sauce that puree of tomatoes that is the seeds are removed and the skins are removed and it's a smooth puree of tomato that's what Posada is and so today I wanted to show you you can make it with this I don't imagine you have a food mill and you you're in New York City guys so you probably can't imagine you're gonna buy one probably not so for the sake of it you can get this the problem is you just have to try certain brands and be like this is a sweet smelling tomato smell that that smells like grandma's tomato so well yeah you know I mean like there's a real nice tomato aroma to it and that's only because I went to the store and I've tried this and I know that it's a good brand so that's up to you you can buy really bad versions of this so be careful this is just a hundred percent organic tomato strain tomatoes this is gonna be perfect and we're just gonna cook this an onion and garlic in olive oil so spinach we can make later that takes a minute we just have two onions garlic and our meat this is bottom round so it's like the stomach of a cow yeah this is this is where the round is mmm okay so it's tough a little bit of connective tissue that means a little bit of time to break down in order to become tender so we're eating a cow's butt essentially yeah so yesterday I got this whole piece of meat prepped I needed to do this a day before just to make it really good for you you don't have to do it a day before but it allows that skin sort of dry out so we can get a really nice sear it's an extra step to make it better yeah so you last night I cut the steak in half i seasoned each steak with salt and then I threw that in the refrigerator uncovered so see how it's like darkened around the edges that we're gonna just pat dry mm-hmm and and that's gonna create that brown crust so I'm just gonna take a paper towel and I just want to Pat it dry get it as dry as you can every time you cook meat mm-hmm chicken and one is dry you want the exterior as dry as mom so that's why I like if you have a piece of chicken and you know you're gonna make it that night in the morning put it on a pan or a dish in the refrigerator uncovered safely away from anything just seen you just let it sit there that skin will dry out and then when you go to cook it it's gonna get so crispy it's beautiful I've never thought about that because the idea of like leaving my meat uncovered because I'm not like a very experienced cook it seems like something bad will happen well you have to just know that you could contaminate things when you do something like that you have to ketta shelf - it orling half of a shelf you really have to know that you're clean enough and your refrigerator isn't filthy or have weird odors otherwise what you would do is just cover it it just won't get as dry yeah you can always just Pat it dry and then we know we're gonna get a nice sear on that so yeah I think I I would be able to do that but I don't trust what my roommates put in my fridge that's not the tough things so we'll work on your knife skills a little bit oh do you know how to hold a knife like this that's not terrible but the idea with a knife is that we want it to act sort of like an extension of our arm you want absolute control okay no wiggle room if somebody bumps into me you know I mean like it's safe yeah no I'm not gonna accidentally hit you because I know when I'm holding a knife it's danger zone I hold the knife essentially three fingers on the handle and then pinch with these like this mm-hm and then wrap around and then pinch look at that it basically turns into a really long fingernail exactly and what you just did there if you feel comfortable you can do this that's not about that I taught me nice and don't recommend it I recommend that for like precision stuff but okay you have more control if you just get comfortable leaning that finger in there not so far like stabilizing the blade we're stabilizing the footage yeah okay whenever you hold anything with a knife you're essentially creating like a pinch down there and a guide with this finger mm-hmm so now that this knife is in complete control and all I'm doing is this I can push this knife against them knuckle and then look see that space yeah you'll never cut yourself so long as you don't go above this point yeah it's still freaky though it's freaky but you have to get used to think about it once my hand is on an onion it's really hard like you have to be really aggressive and come up really high on the board to cut this finger all I want you to do is pick this finger and your back fingers in like secure it okay so it's not moving you know pinch your fingers like this ah I like that right and now try and get this joint over your finger now grab on to the knife like this and then put the top of the blade against that knuckle okay and now push the blade forward not down you push down push forward all right that's fine you did it you did like that but what you did is I you pushed the knife down when if you want to cut something instead of like I'm pushing down now I pushed forward mmm it just cuts it really easily yeah and if you ever have trouble pick the knife up and then rock it forward and then you get these really easy cuts I want to cut strips of this so I can cut the root off usually when I'm gonna dice it I'll keep the root on cut it in half and that route will can't keep the onion together won't try and dice it now keep an eye on my finger work mm-hmm and then how I move the knife gonna cut it in half so that's fine I'm just gonna create slices so you see how there's like natural grooves mm-hmm I just wanna cut slices along those grooves mm-hmm like that and what I'm going to just do is go forward like that see it almost gives me anxiety just knowing how close the knife is to your finger but look it's it's never I'm safe I wanna go down it's because you have such control I don't even have to look yeah honestly because I know I can feel the knife against my finger and I know it's not close to some of my fingertip and then when I get down to here I will push it forward so it's a new edge and then I have stability and I'll just keep cutting is this gonna make us cry hopefully not but if we cry you know we're men and we're real men cry you know we're okay with ourselves so it won't be a big problem now do you think you can do that actually yes it's not that hard just go really slow you say start in the middle um no start from here or should I say I feel like I should start from here no you could do slices like that but this is a different kind of cut and that's all we kind of want it's a this is more of like a Halfmoon cut but for today we want to cut it along the surface of the onion like that okay push forward try and work on getting the knife to point on the on the bottom and then pushing forward okay you know what I mean adjust your handle look like get choked up on the handle and then position yourself differently like that like it's an athlete you're playing a football game uh I'm nailing it ready you go be careful of your thumb here oh yeah don't chop your chop up now what you got to do is you gotta adjust push it forward no push by doing like that yes okay here we go just your hands get back into position slow slow down watch your thumb here oh yeah be careful and then I bet I could do this one one-handed sure is it natural I imagine this is a good skill to have when you're on a date it helps me find love you will get laid for making this video for sure I promise you is that garlic yeah let's take a bag of like baby powder bag of baby powder this is a little tricky because it's smaller yeah but it's the same principle of the onion what you couldn't have to do is get real kind of tight yeah there you go get real tight and it's the same idea it's just training your fingers to feel comfortable doing that and then think having as thin as possible what I know is the moment I get comfortable chop my thumb off so never get comfortable it's like being in New York it's like you're not scared but you know something can always happen hyper alert hyper aware but you're in control just trying to get the motion down and get it comfortable if they're thick don't worry about it like it's fine just get used to doing it right there it is I honestly think this as good as I can get that's great I'll do another one every time you cook you practice good technique it's like anything you do for work right when you're learning special effects stuff you're gonna learn how to do it the right way so you know how to properly do it right so it's like a skill in your arsenal yeah the same thing with using a knife that's the most important skill to have in a kitchen because when you don't have time doing this will take you five seconds instead of the thirty minutes it's gonna think you doing this right now it's kind of fun to do that and now because I've been doing this for ten years it's really easy to do it you know I mean yeah I've done that's so crazy slow by the finger I can speed through it but I know when I get down to here go slow there's no need to go fast like I can go fast all the way up until about halfway and then you're in the danger zone I'm in the danger zone so I slow down but again practice slow speed comes when you've practiced and then you use speed to prep a meal faster yeah a bowl for my garlic I actually need more garlic for the spinach so I cut that now so it's ready to go later you know my name is will but will is actually short for will it will it yeah my name is will it I've never heard that name I haven't lawyer yourself will it because it's so unique I hadn't I just hope nobody calls me food freak when I first got introduced to you is like have you met the food freak and so like Cookie Monster's friend okay so we have our garlic and onions cut you did a great job Thanks now I have a little garnish of parsley it's a nice bunch of parsley you know that I've just wanted to cut the stems off I'm gonna keep those stems for stock that's perfect to just add into a stock and a lot of flavor to chopped parsley really fine I'm just gonna get it into a bunch almost like you're rolling the cigar get it nice and tight same principle cutting may be good once to really find me as fine as we can slowly adjusting our fingers as we need readjusting the bunch going slow if you're if you're scared about your finger that's the advantage of going slow because yeah even if you were to get up towards skin you would feel the blade before you were able to cut yourself so you're just slower you go the better and you just keep kind of like your hand is sweeping all the loose bits back into the pile have you ever thought about just using like chainmail gloves I have one because when I worked at Panera Bread we would wear those little bit for their I worked at Panera Bread for three years and we use the chainmail glove so we got ourselves I have one for a mandolin mmm so Amanda like is that a brand or country it's that knife where you can slice really thin okay but I mean you know what I want to do is cut it even finer so I'm gonna take my knife like this tip of the knife on the board hand on the blade like this with the palm and then rock so you rock one way like that and then you adjust and then you use the knife get it all back in and do it again so this time instead of doing this I'm sort of holding it pinching and Rocking okay and your hand is very safely away from the other end of the book again yeah and then like mowed through it and then like adjust your body to get into like a different or like orientation here you go that's perfect cooking is one of those things I think is really fun but I don't think I do it enough because I don't know enough recipes well most people don't think it's fun most a lot of people think it's a chore but you know anything is a chore if you don't know how to do it because then it's like you have to the act of learning it isn't sure that was so wise so like I you can wash my face I had like a whole I had a whole moment okay so everything is prepped right mm-hmm am i taking a little long but we're kind of walking through it and that just goes to show like look how easy everything is now like now and we want to go cook everything's ready we don't have to like frantically start cutting yeah we're good to go we can just sit there make sure everything's going as planned the French term pierde resist all no nice and Plus same thing okay we're gonna use a Dutch oven because you have 100 of it yeah so we're gonna use this we're gonna sear the meat in the Dutch oven and then we're gonna add the onions and the garlic and that's gonna deglaze the pan on some level when those are browned we're gonna add wine and deglaze the pan as well but look for a keto wine yes a big thing about being on keto is it's surprising but a lot of alcohols have sugar or carbs in them yeah so a lot of wines are keto friendly you just have to do some research and look out for them yeah and if you don't have wine you can totally just omit the wine it's not necessary but since we're making it this is a bit of more of like a brazii kind of thing and we're gonna get some fun than the pan it's nice to deglaze it with something so I have a little bit of wine we're just going to use a splash we're gonna add all that stuff and let this thing cook in the oven at like 350 degrees for I'm gonna say about an hour and a half to two hours oh wow yeah and we're gonna cook them until a fork can punch through them with zero resistance they're not falling apart get your camera I'm gonna need that today okay when you get this pan nice and hot so I've got a little bit of avocado oil you're gonna let those sit there and literally you're not going to touch them until when you flip them you know there's a hard crust that's what you're looking for that don't do timing or anything it's all visual that's all we want to see I want drain this oil and use fresh oil so I'm just gonna drain it into a little pot let's see all this stuff but the good stuff that's gonna be flavor so so the heat back on like medium and add your onion season everything a little bit so that by the end of it every layer seasoned properly you salt the onions salt brings out the water and the onions the water and the onions pick up all of the bits in the pan see how those onions are slowly picking up the brown bits now what we can do is pick up the rest of that stuff with the wine or the tomatoes if you don't want to use one always turn the heat off before you add an alcohol just to be safe can see that all that stuff is gone the pan is clean now that wine just reduce it down till it's nothing I want to fill it up is about halfway of water I need a little bit of liquid in here because we're gonna cook it in the oven and the puree is kind of thick so I'm gonna add a little bit of water and then clean out the the jar and that's gonna create a little bit of liquid for us to cook that thing with in the up it went from a thicker sauce to a looser sauce we need that because as it cooks it's going to reduce and get thicker so we need to start it more liquidy than we want to end with okay so then it's like timing it perfectly that it's the right consistency when it's done cooking and now you bring that up to temperature you get this get the beef back into the pan and that's like almost all that it takes well we're gonna bring it up to like see that get it simmering want some bubbles forming you want to get this whole mass hot and then stick it in the oven the oven is at 350 so now we can see this is bubbling I just want to scrape the bottom make sure nothing sticking get the lid on into the oven that's in the oven 350 degrees the only time we're going to check it is when we want to dip bread into the sauce as a snack this is a keto video no bread oh I got you good red - trying to tempt me okay no bread we're gonna check on the thing in an hour and a half and all we're gonna do the check for it is a fork and we're gonna push into it and if the center not the edges the edges will cook quicker than the center if the center of the meat is resisting it all then it's still not tender enough we're gonna let it keep going until we can do that with a fork but making sure that we don't cook it too far that the whole thing falls apart and then it's like kind of there's no texture you don't want that a little sticky kind of texture to it but we wanted to pull apart and we'll check back in like an hour it's half hour - can't believe you tried to sabotage me with bread that's how stupid I am okay so it is two hours later so what we're gonna do is you ready for this I'm so ready we have the spinach finish we're going to cook the spinach it's just gonna be use salt garlic that we have sliced here some baby spinach olive oil and that's it we're gonna go check the meat I'm gonna teach you how to figure out when it's done cook the spinach and then we're good to go then we can eat yes I'm not I started taking so long it's just that you guys showed some love let's go good things are worth waiting for beautiful okay now I want you to feel okay I mean care oh wow the fork just goes like straight through it no resistance if there is resistance you just throw it back in cook your throat a little bit longer I'm just going to put this lid on keep it warm while we cook the spinner when you start to see this garlic browning slightly you can see the pan is nice and hot I'm going to throw in the spinach give it a minute or like 20 seconds on the heat then shut the heat off and let it we'll just like take it off the heat and let that cook see how it's just like welding down that's cooking and it's gonna be perfect what's super healthy forget about it forget about it it's good I think what freaks me out about vegetables is like it's slimy so showed you had a roasted vegetable next time see a sauce thickened up now feel it it's like relaxed a little bit we were really sick resting yeah it's like putting a fork through Plato Plato butter butter yeah come on same thing okay so now we're gonna play get yourself before get it all nice up in that sauce okay nice incredible it tastes like a meatball but none of the crap yeah and like it's got marinara sauce which I meet I missed from eating pasta and pizza you can have a marinara sauce on Kido Kido I really why can't you like the tomato sauce is usually kind of sugary because you don't you're not cooking it yourself do you see a spin sugar in it but yeah I mean this is this is a meal right yeah and you got your spinach but you don't like but it goes perfect mmm my god what you've done here is incredible pretty easy to do right so easy and everything here is organic keto and I don't feel like I'm getting fatter you got yourself something to cook now that's not boring yeah it's been fun you've been fun now it's your time for you to like plug yourself a little bit my name is will Carmack and I'm a special effects artist so if you want to watch some cool visual Avenger you can check me out on YouTube will Carmack one of the things I love about will is the way that he ends his video I could relate with it because it's sort of how I end my videos so I'll let you I'll let you end this one where there's a will there's a way my name is will and have a nice day so this is a post credit scene thank you to all of his producers yes thanks to all my producers thanks to well was the man thanks for coming by I hope you learned something good I learned something I hope you guys enjoyed that thanks to all my patrons you can't do it without the patron exactly that's all that I have today I'll see you next time please go check out Wales channel links are down below until then take care of yourself and go feed yourselftoday's episode it's gonna be a little bit different it's gonna be a little long but don't worry if you want to jump ahead I got timestamps listed in the video I'm joined by friend and special effects guru will Carmack who's on the keto diet and needed to learn some new recipes I'm gonna teach him how to hold a knife how to use a knife and ultimately make a delicious steak pizzaiola there's a lot of learning in this one so pay attention all right so today we have a guest on I like ya meet well was that it was that the intro that was the interest we just wrong I don't have anything prepared for you well it's like a special effects guru he's like a video magician so after I drink it it really changes my perspective I have actual a really particular need for his skills for something I have down the road so it actually turns out he's doing the keto diet so it's been one month since me and my roommate Manoa have started the keto diet I've been doing it for two months and I've lost 21 pounds look at that it's amazing so we were talking about it and he was curious about recipes because you know any sort of diet it can become mundane and if you don't have sort of like the tools to think about how you're gonna make something within that diet it could be tough so I was like do it I got you yeah the toughest part about keto is I'm eating the same things every single day and so what I'm excited about here is he's gonna show me a keto meal that doesn't taste like cardboard what we're making today is steak pizzaiola mama mia have you ever heard of it I've never heard any of those words you stallion oh do I like right now we just gotta get into cooking you're gonna make a video about this right yes basically I'm making a video about the progress of keto and how I'm losing weight between exercising and eating healthy on my channel and and he's in it so usually leave his channel down below and you know you guys gotta go show him some love and support his little journey on the key yeah you'll get to see how fat I used to be and I just have to accept the fact that I've gained weight and I'm upset about it anyway let's get into talking about this recipe are you - this is your toes okay how are you like I like it here so what is there whatever you want the steak pizzaiola all the recipes I've seen with steak pizzaiola have been with this actual steak but that doesn't really make sense to me because I can't really like imagine an Italian a hundred years ago cooking a t-bone steak in tomato sauce so traditionally this was done with like a tough cut of meat I imagine it's a way to give a tough cut of meat the same eating experience as a steak but a lot cheaper and maybe takes a little bit longer to cook what steak pizzaiola means is steak in the style of pizza so yeah and we don't want to cook it like torch shreds and falls apart we want to cook it so it's like fork tender so it will just pull apart when we kind of cut it open with a fork so you won't need a knife and then we're gonna make a nice bed sauteed spinach and I'm gonna show you how easy that's gonna be to cook I'll be interested to see if you can make me like spinach well I well I mean I know that for certain so the first thing we want to do is get our things prepped up one thing I wanted to mention is I went to the store and they didn't have any of the whole tomatoes that brand that I like it's so unfortunate I'm a stickler for ingredients as you should I always tell you go get either dop san marzano tomatoes or certain brands that are to the US tomatoes the store that I went shopping at they didn't have anything I wanted so I just wanted to show you that sometimes in a pinch I will get this passata what passata is is essentially what we get when we take tomatoes and run it through our food mill for a week they sauce that puree of tomatoes that is the seeds are removed and the skins are removed and it's a smooth puree of tomato that's what Posada is and so today I wanted to show you you can make it with this I don't imagine you have a food mill and you you're in New York City guys so you probably can't imagine you're gonna buy one probably not so for the sake of it you can get this the problem is you just have to try certain brands and be like this is a sweet smelling tomato smell that that smells like grandma's tomato so well yeah you know I mean like there's a real nice tomato aroma to it and that's only because I went to the store and I've tried this and I know that it's a good brand so that's up to you you can buy really bad versions of this so be careful this is just a hundred percent organic tomato strain tomatoes this is gonna be perfect and we're just gonna cook this an onion and garlic in olive oil so spinach we can make later that takes a minute we just have two onions garlic and our meat this is bottom round so it's like the stomach of a cow yeah this is this is where the round is mmm okay so it's tough a little bit of connective tissue that means a little bit of time to break down in order to become tender so we're eating a cow's butt essentially yeah so yesterday I got this whole piece of meat prepped I needed to do this a day before just to make it really good for you you don't have to do it a day before but it allows that skin sort of dry out so we can get a really nice sear it's an extra step to make it better yeah so you last night I cut the steak in half i seasoned each steak with salt and then I threw that in the refrigerator uncovered so see how it's like darkened around the edges that we're gonna just pat dry mm-hmm and and that's gonna create that brown crust so I'm just gonna take a paper towel and I just want to Pat it dry get it as dry as you can every time you cook meat mm-hmm chicken and one is dry you want the exterior as dry as mom so that's why I like if you have a piece of chicken and you know you're gonna make it that night in the morning put it on a pan or a dish in the refrigerator uncovered safely away from anything just seen you just let it sit there that skin will dry out and then when you go to cook it it's gonna get so crispy it's beautiful I've never thought about that because the idea of like leaving my meat uncovered because I'm not like a very experienced cook it seems like something bad will happen well you have to just know that you could contaminate things when you do something like that you have to ketta shelf - it orling half of a shelf you really have to know that you're clean enough and your refrigerator isn't filthy or have weird odors otherwise what you would do is just cover it it just won't get as dry yeah you can always just Pat it dry and then we know we're gonna get a nice sear on that so yeah I think I I would be able to do that but I don't trust what my roommates put in my fridge that's not the tough things so we'll work on your knife skills a little bit oh do you know how to hold a knife like this that's not terrible but the idea with a knife is that we want it to act sort of like an extension of our arm you want absolute control okay no wiggle room if somebody bumps into me you know I mean like it's safe yeah no I'm not gonna accidentally hit you because I know when I'm holding a knife it's danger zone I hold the knife essentially three fingers on the handle and then pinch with these like this mm-hm and then wrap around and then pinch look at that it basically turns into a really long fingernail exactly and what you just did there if you feel comfortable you can do this that's not about that I taught me nice and don't recommend it I recommend that for like precision stuff but okay you have more control if you just get comfortable leaning that finger in there not so far like stabilizing the blade we're stabilizing the footage yeah okay whenever you hold anything with a knife you're essentially creating like a pinch down there and a guide with this finger mm-hmm so now that this knife is in complete control and all I'm doing is this I can push this knife against them knuckle and then look see that space yeah you'll never cut yourself so long as you don't go above this point yeah it's still freaky though it's freaky but you have to get used to think about it once my hand is on an onion it's really hard like you have to be really aggressive and come up really high on the board to cut this finger all I want you to do is pick this finger and your back fingers in like secure it okay so it's not moving you know pinch your fingers like this ah I like that right and now try and get this joint over your finger now grab on to the knife like this and then put the top of the blade against that knuckle okay and now push the blade forward not down you push down push forward all right that's fine you did it you did like that but what you did is I you pushed the knife down when if you want to cut something instead of like I'm pushing down now I pushed forward mmm it just cuts it really easily yeah and if you ever have trouble pick the knife up and then rock it forward and then you get these really easy cuts I want to cut strips of this so I can cut the root off usually when I'm gonna dice it I'll keep the root on cut it in half and that route will can't keep the onion together won't try and dice it now keep an eye on my finger work mm-hmm and then how I move the knife gonna cut it in half so that's fine I'm just gonna create slices so you see how there's like natural grooves mm-hmm I just wanna cut slices along those grooves mm-hmm like that and what I'm going to just do is go forward like that see it almost gives me anxiety just knowing how close the knife is to your finger but look it's it's never I'm safe I wanna go down it's because you have such control I don't even have to look yeah honestly because I know I can feel the knife against my finger and I know it's not close to some of my fingertip and then when I get down to here I will push it forward so it's a new edge and then I have stability and I'll just keep cutting is this gonna make us cry hopefully not but if we cry you know we're men and we're real men cry you know we're okay with ourselves so it won't be a big problem now do you think you can do that actually yes it's not that hard just go really slow you say start in the middle um no start from here or should I say I feel like I should start from here no you could do slices like that but this is a different kind of cut and that's all we kind of want it's a this is more of like a Halfmoon cut but for today we want to cut it along the surface of the onion like that okay push forward try and work on getting the knife to point on the on the bottom and then pushing forward okay you know what I mean adjust your handle look like get choked up on the handle and then position yourself differently like that like it's an athlete you're playing a football game uh I'm nailing it ready you go be careful of your thumb here oh yeah don't chop your chop up now what you got to do is you gotta adjust push it forward no push by doing like that yes okay here we go just your hands get back into position slow slow down watch your thumb here oh yeah be careful and then I bet I could do this one one-handed sure is it natural I imagine this is a good skill to have when you're on a date it helps me find love you will get laid for making this video for sure I promise you is that garlic yeah let's take a bag of like baby powder bag of baby powder this is a little tricky because it's smaller yeah but it's the same principle of the onion what you couldn't have to do is get real kind of tight yeah there you go get real tight and it's the same idea it's just training your fingers to feel comfortable doing that and then think having as thin as possible what I know is the moment I get comfortable chop my thumb off so never get comfortable it's like being in New York it's like you're not scared but you know something can always happen hyper alert hyper aware but you're in control just trying to get the motion down and get it comfortable if they're thick don't worry about it like it's fine just get used to doing it right there it is I honestly think this as good as I can get that's great I'll do another one every time you cook you practice good technique it's like anything you do for work right when you're learning special effects stuff you're gonna learn how to do it the right way so you know how to properly do it right so it's like a skill in your arsenal yeah the same thing with using a knife that's the most important skill to have in a kitchen because when you don't have time doing this will take you five seconds instead of the thirty minutes it's gonna think you doing this right now it's kind of fun to do that and now because I've been doing this for ten years it's really easy to do it you know I mean yeah I've done that's so crazy slow by the finger I can speed through it but I know when I get down to here go slow there's no need to go fast like I can go fast all the way up until about halfway and then you're in the danger zone I'm in the danger zone so I slow down but again practice slow speed comes when you've practiced and then you use speed to prep a meal faster yeah a bowl for my garlic I actually need more garlic for the spinach so I cut that now so it's ready to go later you know my name is will but will is actually short for will it will it yeah my name is will it I've never heard that name I haven't lawyer yourself will it because it's so unique I hadn't I just hope nobody calls me food freak when I first got introduced to you is like have you met the food freak and so like Cookie Monster's friend okay so we have our garlic and onions cut you did a great job Thanks now I have a little garnish of parsley it's a nice bunch of parsley you know that I've just wanted to cut the stems off I'm gonna keep those stems for stock that's perfect to just add into a stock and a lot of flavor to chopped parsley really fine I'm just gonna get it into a bunch almost like you're rolling the cigar get it nice and tight same principle cutting may be good once to really find me as fine as we can slowly adjusting our fingers as we need readjusting the bunch going slow if you're if you're scared about your finger that's the advantage of going slow because yeah even if you were to get up towards skin you would feel the blade before you were able to cut yourself so you're just slower you go the better and you just keep kind of like your hand is sweeping all the loose bits back into the pile have you ever thought about just using like chainmail gloves I have one because when I worked at Panera Bread we would wear those little bit for their I worked at Panera Bread for three years and we use the chainmail glove so we got ourselves I have one for a mandolin mmm so Amanda like is that a brand or country it's that knife where you can slice really thin okay but I mean you know what I want to do is cut it even finer so I'm gonna take my knife like this tip of the knife on the board hand on the blade like this with the palm and then rock so you rock one way like that and then you adjust and then you use the knife get it all back in and do it again so this time instead of doing this I'm sort of holding it pinching and Rocking okay and your hand is very safely away from the other end of the book again yeah and then like mowed through it and then like adjust your body to get into like a different or like orientation here you go that's perfect cooking is one of those things I think is really fun but I don't think I do it enough because I don't know enough recipes well most people don't think it's fun most a lot of people think it's a chore but you know anything is a chore if you don't know how to do it because then it's like you have to the act of learning it isn't sure that was so wise so like I you can wash my face I had like a whole I had a whole moment okay so everything is prepped right mm-hmm am i taking a little long but we're kind of walking through it and that just goes to show like look how easy everything is now like now and we want to go cook everything's ready we don't have to like frantically start cutting yeah we're good to go we can just sit there make sure everything's going as planned the French term pierde resist all no nice and Plus same thing okay we're gonna use a Dutch oven because you have 100 of it yeah so we're gonna use this we're gonna sear the meat in the Dutch oven and then we're gonna add the onions and the garlic and that's gonna deglaze the pan on some level when those are browned we're gonna add wine and deglaze the pan as well but look for a keto wine yes a big thing about being on keto is it's surprising but a lot of alcohols have sugar or carbs in them yeah so a lot of wines are keto friendly you just have to do some research and look out for them yeah and if you don't have wine you can totally just omit the wine it's not necessary but since we're making it this is a bit of more of like a brazii kind of thing and we're gonna get some fun than the pan it's nice to deglaze it with something so I have a little bit of wine we're just going to use a splash we're gonna add all that stuff and let this thing cook in the oven at like 350 degrees for I'm gonna say about an hour and a half to two hours oh wow yeah and we're gonna cook them until a fork can punch through them with zero resistance they're not falling apart get your camera I'm gonna need that today okay when you get this pan nice and hot so I've got a little bit of avocado oil you're gonna let those sit there and literally you're not going to touch them until when you flip them you know there's a hard crust that's what you're looking for that don't do timing or anything it's all visual that's all we want to see I want drain this oil and use fresh oil so I'm just gonna drain it into a little pot let's see all this stuff but the good stuff that's gonna be flavor so so the heat back on like medium and add your onion season everything a little bit so that by the end of it every layer seasoned properly you salt the onions salt brings out the water and the onions the water and the onions pick up all of the bits in the pan see how those onions are slowly picking up the brown bits now what we can do is pick up the rest of that stuff with the wine or the tomatoes if you don't want to use one always turn the heat off before you add an alcohol just to be safe can see that all that stuff is gone the pan is clean now that wine just reduce it down till it's nothing I want to fill it up is about halfway of water I need a little bit of liquid in here because we're gonna cook it in the oven and the puree is kind of thick so I'm gonna add a little bit of water and then clean out the the jar and that's gonna create a little bit of liquid for us to cook that thing with in the up it went from a thicker sauce to a looser sauce we need that because as it cooks it's going to reduce and get thicker so we need to start it more liquidy than we want to end with okay so then it's like timing it perfectly that it's the right consistency when it's done cooking and now you bring that up to temperature you get this get the beef back into the pan and that's like almost all that it takes well we're gonna bring it up to like see that get it simmering want some bubbles forming you want to get this whole mass hot and then stick it in the oven the oven is at 350 so now we can see this is bubbling I just want to scrape the bottom make sure nothing sticking get the lid on into the oven that's in the oven 350 degrees the only time we're going to check it is when we want to dip bread into the sauce as a snack this is a keto video no bread oh I got you good red - trying to tempt me okay no bread we're gonna check on the thing in an hour and a half and all we're gonna do the check for it is a fork and we're gonna push into it and if the center not the edges the edges will cook quicker than the center if the center of the meat is resisting it all then it's still not tender enough we're gonna let it keep going until we can do that with a fork but making sure that we don't cook it too far that the whole thing falls apart and then it's like kind of there's no texture you don't want that a little sticky kind of texture to it but we wanted to pull apart and we'll check back in like an hour it's half hour - can't believe you tried to sabotage me with bread that's how stupid I am okay so it is two hours later so what we're gonna do is you ready for this I'm so ready we have the spinach finish we're going to cook the spinach it's just gonna be use salt garlic that we have sliced here some baby spinach olive oil and that's it we're gonna go check the meat I'm gonna teach you how to figure out when it's done cook the spinach and then we're good to go then we can eat yes I'm not I started taking so long it's just that you guys showed some love let's go good things are worth waiting for beautiful okay now I want you to feel okay I mean care oh wow the fork just goes like straight through it no resistance if there is resistance you just throw it back in cook your throat a little bit longer I'm just going to put this lid on keep it warm while we cook the spinner when you start to see this garlic browning slightly you can see the pan is nice and hot I'm going to throw in the spinach give it a minute or like 20 seconds on the heat then shut the heat off and let it we'll just like take it off the heat and let that cook see how it's just like welding down that's cooking and it's gonna be perfect what's super healthy forget about it forget about it it's good I think what freaks me out about vegetables is like it's slimy so showed you had a roasted vegetable next time see a sauce thickened up now feel it it's like relaxed a little bit we were really sick resting yeah it's like putting a fork through Plato Plato butter butter yeah come on same thing okay so now we're gonna play get yourself before get it all nice up in that sauce okay nice incredible it tastes like a meatball but none of the crap yeah and like it's got marinara sauce which I meet I missed from eating pasta and pizza you can have a marinara sauce on Kido Kido I really why can't you like the tomato sauce is usually kind of sugary because you don't you're not cooking it yourself do you see a spin sugar in it but yeah I mean this is this is a meal right yeah and you got your spinach but you don't like but it goes perfect mmm my god what you've done here is incredible pretty easy to do right so easy and everything here is organic keto and I don't feel like I'm getting fatter you got yourself something to cook now that's not boring yeah it's been fun you've been fun now it's your time for you to like plug yourself a little bit my name is will Carmack and I'm a special effects artist so if you want to watch some cool visual Avenger you can check me out on YouTube will Carmack one of the things I love about will is the way that he ends his video I could relate with it because it's sort of how I end my videos so I'll let you I'll let you end this one where there's a will there's a way my name is will and have a nice day so this is a post credit scene thank you to all of his producers yes thanks to all my producers thanks to well was the man thanks for coming by I hope you learned something good I learned something I hope you guys enjoyed that thanks to all my patrons you can't do it without the patron exactly that's all that I have today I'll see you next time please go check out Wales channel links are down below until then take care of yourself and go feed yourself\n"