Here are my 10 mistakes every beginner cooks make when they start their journey in the kitchen. While they may seem simple, …
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The 10 Food Tricks Every Cook Needs to Learn
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Absolutely fucking brilliant…😮
RIP to all the food in the "cold oil" section starting at around 1:50. and frying the edge of a wooden handle to test oil temp is actually genius (and hilarious)
Don't use paper towels to pat meat dry. Use a high-quality non-terry cloth kitchen towel. Trust me on this.
Seems AI to me. Why does he keep referring to temperature as F? Please just make your own video even if your voice is horrible.
Looks like I'm ahead of the game with most of this stuff. However, I'm still bad about timing everything.
Never beat your fish
#10 counterfeited all the rest.
This is a good vid
Thanks 😢 for the cooking tips
only virgins cook in batches
Yank claims to be Italian.
Could not compile it better than you! Thank you.
Love this! Those food tricks can really transform how we cook and eat. Excited to try some new ideas! 🌟
So many recipes tell you to throw the onion and garlic in and turn them yellow. The garlic will always burn before the onions are ready.
ditch the Fahrenheit already!
I agree with not tasting it while cooking
When I was a college student I found a newly opened small restaurant in the neighborhood, and tried to pay a visit. Since they cooked in the front I could watch how the cook made it. And I noticed the cook took his time to taste it during the process.
Since that I knew I would become their regular costumer until I graduated 😊
'Season' = euphemism for salting.
#11- Using a Dull Knife. A sharp knife is a safe knife.
I need this video playing constantly on my fridge when I decide it's a cook'n day.
“I believe in you, and I promise, you can do it.”
I can't believe taking a paper towel to your meat is gonna be worth the effort
❤
Great video. Where are you working as a Chef currently?
One of my mistakes is not getting everything assembled before I start cooking, though I'm getting a lot better.
ANY LIST VIDEO NEEDS TIMESTAMPS!
Thank you chef !!
Soften your onions!
Showww !
Very good tips here. For the garlic, sometimes Italians just putt some entire cloves, then remove them.
EXCELLENT CONCISE video! Good narration with mellifluous vocal tone, proper grammar and brief video examples.
Fun fact: Over 97% of the world uses Celsius. Unless your vids are classified as 'USA only', adding metric units would make them… well, useful 🍳📏😉
I wish the carry over heat worked for me. The number of times I have let things sit (timed) and put onto a warmed plate…and found the food warm not hot (not burn your mouth piping hot obviously). Potatoes are fine, of course. But letting a steak, or chicken or fish rest 'x' number of minutes (which I do) quite often means it seems warm rather than hot. I tend to rest for a minute and then put back in the cooling pan (say after a minute) Doesn't seem to overcook as pans cool quite quickly (certainly after a minute). But hey ho.
This is an excellent tutorial – many thanks Chef Billy. I especially like the emphasis on your food heat profiles which is imperatively important. I also agree that seasoning is soooooo important; but I find that over-seasoning early is also a food destroyer. Where it makes sense, I mostly slightly under season while preparing and cooking, and then add seasoning to suit to taste when I'm eating the food. Overdoing seasoning, chilli heat, water, etc. is harder to remove if it is too much during cooking and can easily be added later.
I've been cooking for over 50 years and when I make mashed potato's they somehow slide off the plate.
😎
Thank you so much walking me through this.
Please explain to me the patting dry before cooking but then coating the protein with oil so the seasoning will stick. The protein is made wet again.
"way overcooked steak" … displays steak that could use another five minutes or so per side
"YES CHEF"
Thank you for sharing this
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