Here are my Level 2 tips on becoming a better home cook. While they may seem simple, these little details will help transform your …
source
10 Insider Cooking Tips I Picked Up from Restaurant Pros
Tweet on Twitter
Share on Facebook
Pinterest
Tweet on Twitter
Share on Facebook
Pinterest
You May Also Like
Very helpful thank you
Thank you!! 😍
Worth the watch. Thank you
I disagree with homemade stock. For chicken, the bullion cubes are possibly even better and for beef they are just so much more quicker. The only thing I do make fresh stock from is shrimp, because that takes an hour and is super tasty compared to any store bought alternative (if any are available at all).
Okay but drop the recipe PLEASE
o coo 😎
adding chicken feet with the poultry scraps enhances the stock's texture and provides chicken feet to eat
Dry Brining – I dry brine the turkey and leave it uncovered in the refrigerator for thanksgiving and it comes out FANTASTIC every time. I haven’t had as much success with pork.
Question – Would you leave baby back ribs uncovered in the refrigerator after dry brining?
You are one chef I always keep coming back. I watched and execute the recipes. Thank you
Very helpful. Thanks, Billy.
100% on spooning the sauce!
#11 like in the other video, get a instant read thermometer. A game changer for home cooks
Hi. Respectfully, I was taught to sear in the meat’s juices, as opposed to adding a bunch of oil(?). Just saying. Thanks.
Finally! A chef who tells me what temperature my oil should reach before adding food, not just the ‘see smoke’ technique. Thank you, Chef Parisi!
I would season it with pepper, smoked paprika, cayenne pepper, Turmeric, Cumin etc. Why salt is being pushed which is incredibly unhealthy, I don't know. I urge you to not use salt and use the alternatives I have mentioned. Add a dollop of low fat and high protein yoghurt.
This was such a fun watch!
great video! really enjoyed the tips you shared, they're super helpful for anyone looking to up their cooking game. but honestly, i think some of these tips might overcomplicate things for home cooks. sometimes, simplicity is key, ya know?
🙂😋❤
Hey Billy! Do you think that crust will still form if you use a cast iron pan?
Very helpful thank you ❤
Hi chef. If you wanna honour technique no. 10 and buy the best ingredients how come you say a whole chicken can be bought for 10 to 12 dollars? Is that actually true where you're from? I'm from Denmark and a good chicken (organic, free range and all the other good bits) in a perfectly normal supermarket is 20 to 25 dollars. Is that just here or can you actually buy that level of chicken for only 12 dollars in the states? Love everything you've done and big fan. Have a nice 2025.
Billy is hands down the best source of teaching and advice on becoming a better chef. Unlike many you tubers, his recipes and techniques show a great deal of care, he does not skimp on detail, and the result is always fabulous in my experience.
Better than bouillon rocks amigo
How do you make good stock?
Dont spoon,
Great info except 2 things:
– ugly but great tasting food is perfectly fine
– Don't waste money on fancy foods. Cheese does matter. Wine does matter. Chicken breast does not matter. Tomatoes don't matter. Vine tomatoes are all the same.
you are a good teacher and inspiration
When I was watching the part about making your own stock, I realized all the videos here are stock videos. Nothing original that he records it himself.
I enjoy these videos, but unfortunately, being a Truck Driver, I just don’t have time for this stuff…. Downside of working 60 hours a week…
Thank you
Funny that at 1:40 he repeatedly recommends to pour the dressing on the "outside" of the bowl, not on the inside… "that's right, on the outside"….LOL 😅He should've checked the video more thoroughly!
I must have seen up to a hundred videos of searing meat and what not and have never seen the swirling around. Excited to try it out!
I got the message about whole chicken some time ago. Here in the UK, chicken and egg-production is one of most successful industries, (don't have many!!) and the envy of the world due to our strict food-safety practices. Love these tips! Thank-you ☺️
Keep these coming please Billy! Can never get enough of these tips.
Grow your own fresh herbs at home. It’s so easy. They take up next to no room, they look lovely in a nice pot and it’s so much cheaper than buying your herbs from the store. Also, you can’t beat the freshness of fresh cut herbs from the garden.