15 Cooking Tricks Chefs Reveal Only at Culinary Schools

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  • čas přidán 14. 06. 2024
  • Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!).
    How do restaurant chefs manage to cook delicious culinary masterpieces so fast? Professional chefs usually keep all their cooking tricks a secret and share them only with their students.
    TIMESTAMPS
    The perfect steak 0:47
    The juiciest meat 1:31
    Flavoring spices 2:24
    Light and airy dough 3:05
    Fish with a delicate crust 3:39
    Cooking steak without oil 4:13
    Creamy mashed potatoes 4:41
    Excellent cream soup 5:29
    The best pancakes 6:19
    Sugar is not for sweetness 6:51
    The most difficult one: perfectly fried eggs 7:15
    Clear broth 8:10
    Crispy bread crust 9:06
    Cook onions correctly 9:46
    Don't be afraid of garlic 10:32
    SUMMARY
    - Don't fry a piece of meat that you've just taken out of the fridge. Leave it for an hour or 2 before cooking to let it come up to room temperature. Now you'll fry the meat evenly and get a great meal, regardless of how you like your steak done.
    - It takes time to fry chicken or pork properly, and you can dry them out very easily. To avoid this, many European chefs use a simple trick: they put the meat in a brine. It's very easy to make a good brine: take 3 cups of water, and add ¼ cup of salt and ¼ cup of sugar. Pour the brine into your meat so that the liquid covers it, and put the bowl in a fridge.
    - To extract natural flavors and enhance the taste of the black pepper or cumin in your dish, toss them in a pan over medium heat, toasting them until they're fragrant. After that, you can use a mortar and pestle to grind your spices.
    - If you want to make it perfect, here is a simple rule. Take the butter and eggs out of the fridge the night before to let them come up to room temperature.
    - If you want to fry fish on a grill, spread some mayonnaise on it to get a tasty, delicate crust. Take a pastry brush, dip the tip in the sauce, and lightly apply mayo to the fish. Add some salt, and then grill it.
    - Alain Ducasse, one of the most famous chefs in the world, revealed his secret for cooking a great steak. The steak is placed on its edge because it renders the fat. Now you're able to cook the steak in beef fat, plus it creates a delicious crust on the edges.
    - Before turning boiled potatoes into the mashed ones, you need to dry them properly. Just place them in a clean heated frying pan, and keep them there until the remains of water dry out. Don't let the heat fry them. When the potatoes are dry, you'll get the best creamy mashed potatoes.
    - Right before you start cooking it, fry all the vegetables separately with olive oil. Then add some water or broth. Frying will caramelize the sugar in the vegetables and enhance their flavor. The dish will be exquisite and tasty.
    - Regardless of the recipe you follow, always add two tablespoons of sour cream to the mix. This trick suits all kinds of pancakes well, and they turn out to be very tasty, fluffy, and free of cracks.
    - Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste. The sugar reduces their natural sourness and makes any meal taste better.
    - The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs.
    - A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook chicken on a low heat without a cover for at least 3 hours.
    - If you bake at home, you might have faced difficulties with your crust: it's either too pale or too thick. You can solve this problem quite easily by putting a bowl of water into your oven when you bake. Instead of such a bowl, you can use a tray full of ice cubes.
    -Use a medium heat for frying, and add both cooking oil and butter to the heated frying pan. Cut the onions, and fry them with some salt.
    - If you still love to eat it but don't want to frighten away your date or wreck the negotiations, don't add garlic to the dish. Instead, you can apply some garlic juice to the plate. Thus you'll avoid the unpleasant smell and enjoy your favorite flavor.
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  • Jak na to + styl

Komentáře • 4,4K

  • @BRIGHTSIDEOFFICIAL
    @BRIGHTSIDEOFFICIAL  Před 5 lety +94

    Hey Bright Siders! Are you a meat eater? What is a perfect steak for you?
    Other cool cooking secrets are here czcams.com/video/aqX_6OCkr2U/video.html

  • @tapthattoast1695
    @tapthattoast1695 Před 6 lety +1474

    1 wanna boil something later but dont wanna wait for the water? boil some water and freeze it for when you need it

    • @susanallen4876
      @susanallen4876 Před 6 lety +37

      hahahahah too funny, thanks

    • @Mugwart1
      @Mugwart1 Před 6 lety +26

      Brilliant! You should make a video, too! :)

    • @LiliAquinas
      @LiliAquinas Před 6 lety +30

      Blonde Cooking Tips!!

    • @beer1for2break3fast4
      @beer1for2break3fast4 Před 6 lety +50

      And better yet freeze it in cubes for easy separation when you are doing up a small batch of something.

    • @madscientistshusta
      @madscientistshusta Před 6 lety +8

      Tap That Toast iv been doing this for years I also pre melt my butter for crab and save the preempted butter for when we eat the crab

  • @Theaumes
    @Theaumes Před 6 lety +328

    "For perfectly fried onions, use both butter and cooking oil. Also, only use butter when frying onions for perfectly fried onions." Thanks mate. Great tip. Not sure what to do now.

    • @acceptyourselfbehappy1443
      @acceptyourselfbehappy1443 Před 6 lety +24

      It isn't clear yeah but if you think about it they mean don't use margarine.

    • @ironocy496
      @ironocy496 Před 6 lety +9

      I fried some diced red onions earlier with some olive oil, they tasted great.

    • @magicalmystery1964
      @magicalmystery1964 Před 3 lety +9

      Depends on what you’re doing. If you’re just sautéing them to toss them in a soup or something, then use oil. If you want to put them on a hamburger, use butter. If you’re actually frying them, why would you use butter? It has a very low smoke point. You would use oil if you’re going to fry them for onion rings, for example.

    • @BLUe-dw6ic
      @BLUe-dw6ic Před 3 lety +5

      Eat some onions big guy. It's all there's left to do.

    • @kelvisaisawesome
      @kelvisaisawesome Před 3 lety +4

      What you should do is, go to google, search “perfectly fried onions” and the images will tell you more than this ever will

  • @NadirFire
    @NadirFire Před 5 lety +522

    The best butter: Melt butter in well-buttered frypan, drop butter in, cook until buttered. Add butter if desired. Remove from pan, spread butter on buttered butter. Finish with a dollop of butter and stir in some butter.

  • @jimpann
    @jimpann Před 5 lety +688

    Could you play the background music a little louder so we can hear it?

    • @arismatold_me6753
      @arismatold_me6753 Před 5 lety +2

      😁

    • @suzyqueue825
      @suzyqueue825 Před 4 lety +66

      please tell me this is sarcasm.

    • @cecilia-lu4tp
      @cecilia-lu4tp Před 4 lety +23

      Suzy Queue *obviously it is*

    • @1TRUTH2U
      @1TRUTH2U Před 4 lety +4

      😂😂
      I was ready to notice that as well but you got it...
      I tried hard to understand something is told (not in my language) with the music on

    • @chisaejorcadas6087
      @chisaejorcadas6087 Před 4 lety +2

      Hehehe

  • @J_ONeal
    @J_ONeal Před 6 lety +283

    2 minutes in and I'm blown away by the brilliance. Don't cook frozen meat and make a brine. Wow...the walls keeping us from this knowledge are just crashing down.

    • @acecheso4958
      @acecheso4958 Před 6 lety +2

      What, how did you not know these?

    • @vaibhavguptawho
      @vaibhavguptawho Před 6 lety +23

      Scribby Bungus s/he's being sarcastic.

    • @acecheso4958
      @acecheso4958 Před 6 lety

      Vaibhav Gupta oh haha I did not realise he was being sarcastic sorry

    • @TheNilsbuss
      @TheNilsbuss Před 6 lety +5

      Ah, you beet me to the punch with that one.
      But at jeast I can make some food puns while I am here.

    • @nayibselujapailos3326
      @nayibselujapailos3326 Před 6 lety +1

      Actually the best steaks are cooked from frozen. This is according to science, look it up ;)

  • @GarlicPepper
    @GarlicPepper Před 6 lety +303

    For the perfect sandwich put the meat in between the bread, not the outside.

    • @williamharris8826
      @williamharris8826 Před 6 lety +23

      Thank you so much for the helpful tip, my bread kept falling out of my sandwich!

    • @MrDannyDetail
      @MrDannyDetail Před 6 lety +1

      A large part of Europe actually disagrees with you....
      en.wikipedia.org/wiki/Open_sandwich

    • @henrikjrgensen5958
      @henrikjrgensen5958 Před 6 lety +1

      This changes everything!

    • @Jim-pv1cq
      @Jim-pv1cq Před 6 lety +3

      no way bro, for the perfect sandwich replace the bread with meat.

    • @doge3279
      @doge3279 Před 6 lety +2

      KFC double down would disagree with you.

  • @BRIGHTSIDEOFFICIAL
    @BRIGHTSIDEOFFICIAL  Před 5 lety +18

    TIMESTAMPS
    The perfect steak 0:47
    The juiciest meat 1:31
    Flavoring spices 2:24
    Light and airy dough 3:05
    Fish with a delicate crust 3:39
    Cooking steak without oil 4:13
    Creamy mashed potatoes 4:41
    Excellent cream soup 5:29
    The best pancakes 6:19
    Sugar is not for sweetness 6:51
    The most difficult one: perfectly fried eggs 7:15
    Clear broth 8:10
    Crispy bread crust 9:06
    Cook onions correctly 9:46
    Don't be afraid of garlic 10:32

  • @sue-anngouvea3464
    @sue-anngouvea3464 Před 5 lety +30

    " let hot soup cool down, but not too much" what wisdom

  • @dominiccooke9082
    @dominiccooke9082 Před 6 lety +194

    My favourite tip was definitely "allow soup to cool before eating it but don't let it go cold". If only I hadn't known that since the first time I ever ate any type of hot food.

    • @TheReZisTLust
      @TheReZisTLust Před 6 lety +14

      Dominic Cooke I eat my chicken nugget dinos right out of the oven so i can breath steam like a true adult

    • @msammey
      @msammey Před 6 lety

      Dominic Cooke it want new to me because i recently learned it on my own but i used to eat my food as Soon as it was done burning muy tongue almost evrything

    • @zwz.zdenek
      @zwz.zdenek Před 6 lety

      It's for Americans.

    • @toriless
      @toriless Před 5 lety

      It is more important with rice. That will teach me for doing tasty rice!!

    • @mistylee717
      @mistylee717 Před 4 lety

      We had a whole day in culinary school on letting food cool. Had to write essays on the pros and cons of blowing on food Vs stirring to cool. 😂😂😂

  • @H3xx99
    @H3xx99 Před 6 lety +240

    The absolute best cooking tip I've ever heard is this: remember to turn the heat on. You'll be amazed at how quickly your food becomes edible.

  • @stub1256
    @stub1256 Před 5 lety +139

    Pancakes are made with Batter not dough.

    • @imthegrinchthatstolechrist4384
      @imthegrinchthatstolechrist4384 Před 5 lety +1

      Russians call it dough

    • @etonbachs4226
      @etonbachs4226 Před 5 lety +16

      @@imthegrinchthatstolechrist4384 Correct me if I'm wrong but he wasn't speaking Russian. Was he?

    • @imthegrinchthatstolechrist4384
      @imthegrinchthatstolechrist4384 Před 5 lety +4

      @@etonbachs4226 you're wrong you fuckhead

    • @mistylee717
      @mistylee717 Před 4 lety +4

      There was a lot of things in this video that made me think whoever wrote it didn’t have English as a first language.

    • @eylam9690
      @eylam9690 Před 4 lety +6

      Actually, pancakes are made of wood. It's a secret that's been handed down among chefs from generation to generation.

  • @mwitbrot
    @mwitbrot Před 6 lety +600

    There is an mistake in video - when talking about reducing the acidity animation shows from PH 7 to PH 1 what in fact would be increasing the acidity. Neutral PH equals 7, all below are acids, above 7 are alkaline.

  • @TheSpiritBeing
    @TheSpiritBeing Před 6 lety +317

    “Sugar it not just a sweetener, it can also be used in pickled foods to reduce sourness”... so, as a sweetener then?

    • @blitzkrieg6699
      @blitzkrieg6699 Před 6 lety +4

      thats not what a sweetener is, and you oviasly know nothing about the tastes of acids and bases.....

    • @TheSpiritBeing
      @TheSpiritBeing Před 6 lety +24

      Really bro? It doesn't neutralize the acid, it only changes the flavor. Making it sweeter. If you can't provide any info explaining how i'm wrong, on this 'scientific' level you're striving for... don't bother telling me that I don't understand something making something else Sweeter. If something sweetens... It's a sweetener.
      PS. you're lucky I even responded to you when you tried to used the word "oviasly" in a sentence while trying to make yourself sound smart.... Good move.

    • @bcaye
      @bcaye Před 6 lety +4

      Say more of a "balancer", just like CO2 and HCO3 balance in your body. Scientific enough?

    • @andreasandrea1891
      @andreasandrea1891 Před 6 lety

      trueeeeeeeeeeeeeeeeeee

    • @andreasandrea1891
      @andreasandrea1891 Před 6 lety

      no

  • @watcherwlc53
    @watcherwlc53 Před 6 lety +601

    If you're too hungry to wait, maybe it's better to order some pizza.1:20 Tricks revealed only at culinary school.

  • @SatanistSin
    @SatanistSin Před 5 lety +488

    People don't like the smell of garlic? I don't want to know them. We can't be friends.

    • @benbrayev8673
      @benbrayev8673 Před 5 lety +3

      People probably suffer badly near you xDD

    • @austinroberts6271
      @austinroberts6271 Před 4 lety +14

      thats what I was thinking lol, or onions too? Whenever I use garlic or onions im more hyped for my house to smell good than to eat hahahah

    • @rishijai
      @rishijai Před 4 lety +22

      Garlic smells great, especially roasted

    • @rickrollrizal2364
      @rickrollrizal2364 Před 4 lety +3

      Don't worry. They're just pretentious vampire goth wannabees

    • @ZinsWorld
      @ZinsWorld Před 4 lety +1

      lol same

  • @derrickfox1698
    @derrickfox1698 Před 5 lety +85

    Yes, they only tell you how to activate yeast in culinary school....not on like, the packet or anything

  • @appcreate9132
    @appcreate9132 Před 6 lety +210

    This isn't tricks that chefs reveal at culinary school, but just a list of basic things you learn when you watch the food network for too long

    • @haywoodjablomy1361
      @haywoodjablomy1361 Před 6 lety +3

      Yup. Just common knowledge (and sense). The only thing I learned is how out of touch and/or ignorant - whoever produced this tripe is.

    • @boxershiner
      @boxershiner Před 6 lety +4

      it's a list of basic things you learn from your mom

    • @stickinittotheman1
      @stickinittotheman1 Před 6 lety +1

      +Bubblezlot I was so confused when you said "8 years of school", then I remembered Pre K and Kindergarten exist...
      Regardless, I wish you a good academic experience in the future, make the best of it!
      Have a great day everybody, best wishes ;)

    • @brentevans2552
      @brentevans2552 Před 3 lety

      If you think these tips are even helpful. Don't open a restaurant. It will fail.

  • @hockeymike2375
    @hockeymike2375 Před 6 lety +14

    One great tip I learned is for dried herbs and spices from your spice rack: Instead of just adding them straight from the jar or tin, put them in your hand first then crush them with your other hand into a fine powder. Next time your cooking try it--smell the herbs in your hand both before and after you crush them and you'll find the aroma (and flavor) absolutely explodes. This is because they are freeze-dried, and so crushing them breaks down and releases all the oils that were frozen inside. I swear you'll never just add them again for the rest of your life--you're WELCOME!! :)

  • @canadianbabe5970
    @canadianbabe5970 Před 5 lety +49

    " onions.. use oil and butter and salt"....
    20 seconds later: "you should only use butter to cook onions "
    Smh

  • @nreed200
    @nreed200 Před 6 lety +91

    Love how when they were talking about decreasing sourness they make it dangerously acidic.

    • @cubesmithcom5694
      @cubesmithcom5694 Před 6 lety +3

      I don't think they know how acids work.
      HINT: IT MAKES THINGS SOUR

    • @DirpyTurtle
      @DirpyTurtle Před 6 lety +2

      Do these morons know anything? I mean, just look at this video

  • @laynefuller
    @laynefuller Před 6 lety +2057

    These clickbait video titles are killing me. Could be called "10 cooking tips you would learn immediately if you were a cook at a decent restaurant, and 5 tips that really dont matter much at all."

    • @devontibbitts1515
      @devontibbitts1515 Před 6 lety +8

      I think this video is a Go Animate Tbh

    • @omichillian
      @omichillian Před 6 lety +32

      ashadyblumpkin I knew most of these but I don't even work at restaurant.

    • @quabledistocficklepo3597
      @quabledistocficklepo3597 Před 6 lety +6

      Devon Tibbits,
      What is "Tbh"?

    • @mdj3444
      @mdj3444 Před 6 lety +30

      or 10 things I learned before the age of 10 plus five that don't work

    • @thedullohanvids
      @thedullohanvids Před 6 lety +21

      Most of these are common sense "tips" the others are false. 12 minutes wasted.

  • @ehart34
    @ehart34 Před 6 lety +137

    1.25 speed peeps! 😊💖✌

  • @Mack-pg4vy
    @Mack-pg4vy Před 3 lety +11

    Disclaimer: info presented not used by professional chefs.

  • @LighTaNGLe777
    @LighTaNGLe777 Před 6 lety +360

    Ummm... not sure if ya'll caught this during editing. But the pH scale shown is showing an increase in acidic level not decrease.

    • @italianfirefly
      @italianfirefly Před 6 lety +8

      I noticed that too haha.

    • @joeg5414
      @joeg5414 Před 6 lety +15

      lol you would think someone would catch that at a channel with 5.2 million subscribers

    • @SunshineRiot
      @SunshineRiot Před 6 lety +15

      thanks! I was just going to comment on this. ridiculous, anything with a ph level of 1 would be like gastric acid

    • @rocioaguilera3613
      @rocioaguilera3613 Před 6 lety +8

      __TempestKing__ You're right. A pH of 1 is extremely acidic, like pure hydrochloric acid

    • @WatchMeDIYIt
      @WatchMeDIYIt Před 6 lety +9

      Also, how does the steak at the beginning get grill marks if it was cooked in a flat pan? Lol!

  • @dominiccooke9082
    @dominiccooke9082 Před 6 lety +123

    On second thoughts, my favourite tip was actually "add onions to a pan with both cooking oil and butter. Only use butter to fry onions".

  • @etm567
    @etm567 Před 6 lety +14

    I don't know where you've been, but these are hardly secrets. And a great way to cook a steak (this is old southern trick) -- heat up a cast iron skillet until it's kind of blazing hot. Salt it. Just salt. Throw that steak (dry it off first) in there, turn it after a couple of minutes (you have to get a feel for how long to cook the steak, which of course SHOULD HAVE BEEN OUT OF THE FRIDGE FOR AN HOUR, and turn. If you do it right, there won't be a drop of juice in that skillet. No, every single drop of it will still be in that steak, and you will have a fantastic crust. One thing, if the steak has connective tissue on the edge, cut through it first so your steak won't warp up on the edges.

  • @jillibeens57
    @jillibeens57 Před 4 lety +22

    Pancakes..............never over-beat the batter, leave it slightly lumpy. Turn only once when cooking and do not press down on it.

  • @SimoneRistori
    @SimoneRistori Před 6 lety +261

    wow, unfreeze the meat before frying, what a secret revealed!!!

    • @MrPikminStudios
      @MrPikminStudios Před 6 lety +5

      "unfreeze"

    • @katerinakiaha6925
      @katerinakiaha6925 Před 6 lety +5

      Simone Ristori The point was to bring it to room temperature. 😉

    • @hypie9397
      @hypie9397 Před 6 lety +9

      Never freeze beef. The blood/myoglobin crystallises and even once defrosted (not unfreezen lol ), it will always be super tough. Chicken is the only meat I will freeze.

    • @seanadler918
      @seanadler918 Před 6 lety +4

      Jason, I agree unless you're talking about commercial flash freezing. But yet freezing at home destroys cell structure. Moisture will cook out and texture will be off.

    • @MAUVE5
      @MAUVE5 Před 6 lety +3

      I know people who boil frozen chicken on high temperature, without adding spices, not even salt. Needless to say it was horrendous.

  • @rkmason
    @rkmason Před 6 lety +11

    For those who like their videos with more flavor, setting it to 0.5x speed enhances the condescension in the voice-over.

  • @SekiberiusWelkesh
    @SekiberiusWelkesh Před 6 lety +1

    Being a chef is a great job, you may not make much most of the time, but customers smiles and praises are priceless.

  • @xdfeverdream8122
    @xdfeverdream8122 Před 4 lety +2

    Wow. Didn't know other people aside from myself were culinarily insane enough to try and adopt the sour cream in pancakes trick. I've been putting a mixture of sour cream and a bit of vanilla extract in my pancakes since I was little.

    • @brrjohnson8131
      @brrjohnson8131 Před 2 lety

      Drop a huge spoonful of sourcream into your mashed potatoes too

  • @MrAntiKnowledge
    @MrAntiKnowledge Před 6 lety +700

    "15 Cooking tricks everyone who doesnt live on instant ramen already knows"

    • @tdoran
      @tdoran Před 6 lety +11

      Right? Seriously, that's 12 minutes of my life I'll never get back.

    • @randyortonsdickbulge
      @randyortonsdickbulge Před 6 lety +6

      MrAntiKnowledge thanks for saving me 3 minutes in.

    • @gabrielh7517
      @gabrielh7517 Před 6 lety +3

      MrAntiKnowledge for real tho!!!!

    • @GamerGirl200019
      @GamerGirl200019 Před 6 lety +12

      MrAntiKnowledge "everyone who doesn't live on instant ramen already knows"
      Uh... Some of this stuff I never learned watching my family make home cooked meals every day growing up nor have I been constantly glued to cooking shows so speak for yourself. My family was the type to thaw meat by leaving it out on the counter for 6 to 8 hours and didn't make home made soup stock. Nor did we do the fancy frying of vegetables before throwing them in our homemade soup because we rarely used veggies that were not frozen or came out of a can, and all our seasonings were bought pre-ground up so we didn't have fresh herbs. I didn't even have ramen for the first time until I was a teenager though. XD
      My cooking knowledge I would say is a bit above mediocre, but it definitely isn't 5 star chef level either. Based on my personal experiences and knowledge I would call some of the things shown a lot fancier than what I was raised with lol.

    • @mr.mangles8730
      @mr.mangles8730 Před 6 lety +5

      Hey man I can make some great dishes out of instant ramen :P

  • @MrDrNii
    @MrDrNii Před 6 lety +674

    Run this video at 1.5x speed thank me later

    • @normn2915
      @normn2915 Před 6 lety +18

      10,000 subscribers with only 3 videos Too late.. but thanks for this tips for the future slower videos. It was sure a torture!

    • @aksez2u
      @aksez2u Před 6 lety +15

      I'd like to thank you very much for that tip. I totally didn't even know you could change the speed of videos!

    • @NaturallyChaotic
      @NaturallyChaotic Před 6 lety +4

      Bless your soul

    • @ABAR_Extra
      @ABAR_Extra Před 6 lety +1

      thank you shadowfiend

    • @cbgirl1220
      @cbgirl1220 Před 6 lety +3

      Yes it's so slow like what

  • @mickkennedy1344
    @mickkennedy1344 Před 5 lety +26

    I cook my food with heat -- does anyone else use this amazing trick ?

  • @shane4159
    @shane4159 Před 5 lety +44

    QUESTION!? how do you manage to cook the perfect chicken? i found the perfect chicken but it keeps jumping out the oven before i can close the door

    • @24magiccarrot
      @24magiccarrot Před 4 lety +6

      Wait until it's sleeping

    • @wildmoose3979
      @wildmoose3979 Před 4 lety +1

      I think you may need to bait it with corn

    • @goudagrishhdoe8925
      @goudagrishhdoe8925 Před 3 lety +2

      You must train it to “sit” and “lay down” on command first.

    • @grandcatsmama3421
      @grandcatsmama3421 Před 3 lety +2

      Have you seen the video where a man is driving behind a truck full of chickens and one jumped out, the driver behind the truck jumps out of his car and grabbed the chicken and put it in his car. It's part of a longer video, that chicken thought it was getting away, instead ended up on his table. Hahaha!

    • @cerealrakist7360
      @cerealrakist7360 Před 2 lety +1

      Why did the chicken cross the road?

  • @hisgreasiness
    @hisgreasiness Před 6 lety +549

    "Use butter and cooking oil to fry onions" ..."also only use butter to fry onions"
    Gotcha

    • @HighComissioner
      @HighComissioner Před 6 lety +13

      Yeah I thought that was conflicting information too.

    • @jessiewalls1289
      @jessiewalls1289 Před 6 lety +4

      RIGHT????
      tf

    • @amykay487
      @amykay487 Před 6 lety +19

      As in don't use margarine.

    • @Proman642
      @Proman642 Před 6 lety +12

      I agree, don't ever use margarine for cooking. Real butter please.

    • @hisgreasiness
      @hisgreasiness Před 6 lety +2

      Amy Kay Margarine is homogenized vegetable oil

  • @gufu21
    @gufu21 Před 6 lety +342

    LOL at the first tip: don't fry frozen meat! What an incredible culinary secret that only chefs know!

    • @madlion9273
      @madlion9273 Před 6 lety +15

      you would be surprised at what little people know about cooking.

    • @averylividmoose3599
      @averylividmoose3599 Před 6 lety +8

      Greg Scoggin that's exactly what I was thinking, this is common sense not a great culinary secret

    • @jayamilapersson4030
      @jayamilapersson4030 Před 6 lety +6

      Yeah but the thing they think is the secret isint that you shouldnt fry frozen foods but you need to take out the steak( unfrozen) and leave it in room temp for an hour or so before frying it, so that it isint as cold to the the touch as it would be, just as roomtempered butter is the best to use in baking room temp meat is best in the frying pan, but its meat so leaving it out over night is too risky. I AM a proffesional chef, and those "secrets" here are very common knowledge but its clickbait soo I agree with the non stick pan though its only good for pancakes and omelettes. If you want a crust you just dont get that with a nonstick. But Im still puzzled by how some ppl cant even Cook to save their lifes( very Young kids are the exeption)

    • @jayamilapersson4030
      @jayamilapersson4030 Před 6 lety +2

      Mad Lion Im a PRO chef and it actually is so weird how little some ppl know about it like they try to panfry spinnach or they are afraid of eating raw fish yet like fish that has only been in a blend of water, sugar, vinegar and spices and has been sitting in that blend for weeks( its still raw fish or rather its old raw fish).

    • @boxershiner
      @boxershiner Před 6 lety +4

      But it's acid cooked!

  • @dagda825
    @dagda825 Před 6 lety +132

    For meats go with cast iron.

    • @ironocy496
      @ironocy496 Před 6 lety +13

      This person gets it.

    • @phoenixxstar3825
      @phoenixxstar3825 Před 5 lety +6

      I was waiting for them to say that cause I cook all my meats on cast iron lol

    • @toriless
      @toriless Před 5 lety +3

      Any pan works, I have used SS, cast iron and non-stick to the same results; it just take skill.

    • @ioccatonyz1
      @ioccatonyz1 Před 5 lety +6

      Nothing better than well-seasoned cast iron. It takes a long time to season them properly I used my wood burning stove while heating the house during the winter. every time I added wood to the stove I would give the pan a thin wipe of olive oil. It takes about a month of that to get seasoned very well...

    • @daveschidlmeier6425
      @daveschidlmeier6425 Před 5 lety +5

      I use well seasoned cast iron for everything...Griswold or Wagner. Smooth as glass

  • @MommyIsAChef
    @MommyIsAChef Před 5 lety +40

    Add buttermilk to any baking recipe instead of milk for a fluffier result. Great for cakes, muffins and breads. 😉😁👌🏼

    • @toriless
      @toriless Před 5 lety

      Copy cat! OK I guess you were here first.

    • @zeezee1851
      @zeezee1851 Před 5 lety +3

      Thanks. I've been cooking 50+ years and I didn't know that. I will try it the next time I bake a cake.

    • @mistylee717
      @mistylee717 Před 4 lety

      By adding buttermilk, you are adding an acid. It helps if you add enough soda for the acid to react with. Otherwise you may just be adding an acidic flavor. But that can be good too.

    • @indianathe3rd742
      @indianathe3rd742 Před 3 lety

      @@zeezee1851 O.of how old are you

  • @roxcaron
    @roxcaron Před 6 lety +256

    Those aren’t “clear broths”. Clear broth is consommé and is made with a “float” of minced meat, vegetables and eggwhites that filter the broth.
    Also broth is the opposite of clear. These were stock recipes. The chicken one is called a “white stock” as none of the ingredients are roasted and are used raw.
    The other is a “brown stock”, you roasted/caramelized ingredients before making it
    But what do I know, I’m just a chef

    • @baboon500
      @baboon500 Před 6 lety +8

      this is very informative. thank you.

    • @josephwhite7984
      @josephwhite7984 Před 5 lety +4

      Raft

    • @toriless
      @toriless Před 5 lety +4

      Obvious NOT! Since it is REALLY called a yellow or brown stock. You use yellow stock for Risottos and brown for soups. I roast my bones too and use an oven like real chef not this loser.

    • @QueensCurryKitchen
      @QueensCurryKitchen Před 5 lety +4

      Rox Caron love it...what do I know I’m just a chef🤣🤣🤣

    • @karenward5663
      @karenward5663 Před 5 lety

      Hood not good

  • @raychang8648
    @raychang8648 Před 6 lety +415

    When you cook pasta, the water will have a lot of starch in it. Save a little to put in your sauce. The sauce will stick to the pasta better when you apply it later.

    • @sylverserf2174
      @sylverserf2174 Před 6 lety +6

      I usually start the sauce hours before the pasta. Do you mean for next time?

    • @raychang8648
      @raychang8648 Před 6 lety +7

      Sure, yes. Or, add it and simmer before serving.

    • @xmrsmartx2091
      @xmrsmartx2091 Před 6 lety +4

      Non-cooking related, but starch isn't exactly good for you. Although it's boiled starch, it's still very pro-inflammatory.

    • @NoName-rd6jl
      @NoName-rd6jl Před 6 lety +24

      xMrSmarTx hush

    • @Engineer_Heathen
      @Engineer_Heathen Před 6 lety +6

      Ray Chang yes I do this with cacio e pepe and aglio e olio. Makes the sauce nice and creamy with no heavy cream!

  • @descoshow2876
    @descoshow2876 Před 5 lety +18

    PH 1 is literally the most acidic anything can get in existence. Sugar doesn't give your tomato sauce a PH of 1. Guaranteed.

    • @DarkEagle-vx9hd
      @DarkEagle-vx9hd Před 4 lety

      No kidding...pH of 1 is like sulfuric acid and pH of 14 is Drano!

    • @youpig6060
      @youpig6060 Před 2 lety +1

      @@DarkEagle-vx9hd ok but how much sugar would you need to add to sulfuric acid to hide its sourness?

    • @DarkEagle-vx9hd
      @DarkEagle-vx9hd Před 2 lety

      @@youpig6060 No idea. I think I remember sucrose being a very, very weak acid, but I think the answer to your question depends on taste buds

  • @kipp6853
    @kipp6853 Před 6 lety +7

    Also known as tricks that your grandma tells literally everyone at the dinner table. Every dinner.

  • @hjm1
    @hjm1 Před 6 lety +26

    One method I've been using for years: Instead of adding sugar to your red sauce( pasta sauce, red gravy, etc.), fry your tomato paste over med-low to med heat in a bit of oil ( I prefer olive). This eliminates the need to put actual sugar in your sauce by caramelizing the sugars in the paste.
    As you fry the paste, you need to flatten, mix and stir it up every several seconds, or so. You'll see the paste getting darker, as cooking progresses. Please, be cautious, as the paste will spatter a bit as it cooks, and while not super painful, the spatters still make you jump a bit. I suggest using a long-handled, wooden spoon.
    I almost guarantee that you'll never go back to using sugar in your red sauce, ever again.

    • @AlkoHol62
      @AlkoHol62 Před 6 lety

      Wow! Thanks for post -Gonna try this

    • @beer1for2break3fast4
      @beer1for2break3fast4 Před 6 lety

      What he said!!

    • @katerinakiaha6925
      @katerinakiaha6925 Před 6 lety

      Harold Mosley I have never put sugar in my red sauces. This shocks me.

    • @hjm1
      @hjm1 Před 6 lety +2

      I hear you. I get how this could throw one for a loop. To be clear, you really do need to counter that acid somehow, but granulated sugar or other sweeteners are NOT the way to go. I've also seen that folks whom would consider them selves "old school" cooks, use finely grated carrots to neutralize acids. It essentially dissolves into the sauce. I've only used the fried paste method, but can attest to the flaovr of carrot-sweetened sauce, and it works, as well.

    • @katerinakiaha6925
      @katerinakiaha6925 Před 6 lety +1

      Harold Mosley Maybe I am dense but I DON'T understand the need to counteract acid. In fact I am likely to add a squeeze or 2 of lemon in my sauces (hehe I consider it my secret ingredient). I realize I have almost no understanding of how the world at large makes their food. *one time a friend asked what's that cooking? me: spaghetti sauce. her: you make it yourself? me: is there any other way? her; yes, it comes in a jar. (jarred sauce is full of sugar.)

  • @OneironauticalOne
    @OneironauticalOne Před 6 lety +5

    Unpleasant garlic and unpleasant onion smell?? This is so oddly subjective (like most cooking). I love those aromas!

    • @miroslavradev9006
      @miroslavradev9006 Před 6 lety

      OneironauticalOne well that also depends on the garlic and onion. I like the smell too, but sometimes if the ingredients are of a off breed they can smell and taste terrible.

  • @lucyvanpelt23
    @lucyvanpelt23 Před 6 lety +8

    10:42 "Because who wants a partner terrified of vampires?" This makes no sense whatsoever.

  • @krizzy__
    @krizzy__ Před 6 lety +7

    I knew nearly all these without ever stepping into culinary school!

  • @dannysplace7
    @dannysplace7 Před 6 lety +99

    "Tricks" proofing dough is not a "trick".

  • @MIgardener
    @MIgardener Před 6 lety +274

    There is so much wrong with this I cannot even begin to explain.

    • @toriless
      @toriless Před 5 lety +1

      I tried but I am sure I missed stuff.

    • @kristinefrink5726
      @kristinefrink5726 Před 5 lety +17

      Thanks for helping us out!
      I guess if you can't begin, perhaps you shouldn't start.

    • @user-8612
      @user-8612 Před 5 lety

      MIgardener | Simple Organic Gardening & Sustainable Living I know right

    • @shashwatguha3861
      @shashwatguha3861 Před 3 lety +2

      MIgardener i saw it today, and thought that my whole degree was a waste 😐😑

    • @qwickiegaming8597
      @qwickiegaming8597 Před 3 lety +1

      But you are just a gradener not MIchef

  • @Vierotchka
    @Vierotchka Před 5 lety +19

    Many years ago, a 3-star Michelin chef let me in on a secret with regard to strawberries. Cut your strawberries in 2 or 4 pieces (depending on the size of the fruit), sprinkle them with a bit of sugar and grind some *black* pepper onto the strawberries, and let them sit for a while. The *black* pepper enhances the flavour of the strawberries like nothing else!

    • @toriless
      @toriless Před 5 lety

      The sugar bit is decades old and woks for any fruit. It is called plumping. I do it a lot and then just not add additional sugar when making a pie or jam or sorbet. Never heard of the pepper trick.

    • @sydneydrake2789
      @sydneydrake2789 Před 5 lety

      Try drizzling (or tossing them, your choice) with a little Balsamic Vinegar. hmmmm

    • @TheOriginalScorpioBelle
      @TheOriginalScorpioBelle Před 5 lety +5

      Well at least I learned something from this. Because that video was useless. I'm going to prepare my strawberries now. Ty

    • @Premyy.M
      @Premyy.M Před 5 lety +1

      Lol finally found the interesting part of the video. Video was basic and boring wanted crazy stuff like this

    • @andrewhnatko8020
      @andrewhnatko8020 Před 5 lety

      Try the same thing on watermelon too, its delicious!

  • @1Thunderfire
    @1Thunderfire Před 3 lety +6

    I had a strong feeling that this would be a clickbait video thanks to the thumbnail and the ALL-CAPS NAME but I had fun reading the comments. 🙂

  • @TheDogeRobloxian
    @TheDogeRobloxian Před 6 lety +106

    Bright Side: Do you have any cooking tricks up your sleeve?
    Little Kid: When yeiw make a gwilled cheese, put too cheez!!

    • @williamharris8826
      @williamharris8826 Před 6 lety +11

      Better than most of these tips.

    • @pewpew7695
      @pewpew7695 Před 6 lety +10

      This is honestly one of the funniest things ever..
      I've been laughing at this for *15* minutes straight
      btw i'm not saying this sarcastically.. I've been actually laughing so hard at this
      its just that im not in the mood to be like 'OMG ITS SOOOO FUNNNY XDXDXDXDXDXD' but i'm currently thinking that

    • @boxershiner
      @boxershiner Před 6 lety +2

      It's cute, but not really THAT funny

    • @medical3031
      @medical3031 Před 6 lety +2

      Annie
      It wasn’t even that funny

    • @TheDogeRobloxian
      @TheDogeRobloxian Před 6 lety +3

      lol I come back two months later to see that 70 others liked this

  • @FionaGray999
    @FionaGray999 Před 6 lety +21

    I never thought garlic was an unpleasant smell. Driving through Gilroy California is fantastic. It is called the Garlic Capitol of the World, and smells wonderful. :D

    • @AN-dv9jn
      @AN-dv9jn Před 6 lety +2

      FionaGray999 well garlic on its own is amazing ... But the smell coming out of people's mouth is not so amazing

    • @monicashining
      @monicashining Před 6 lety +1

      I know, I just can't get over that Garlic ice cream from Gilroy... it was best 👍

    • @darkarchitect491
      @darkarchitect491 Před 6 lety +1

      Never been, but I definitely want to go there now... good reco...

    • @hypie9397
      @hypie9397 Před 6 lety +2

      I have always said, if I am lucky enough to pull a bird on a night out and her breath smells of garlic I know she has a good pallet. ^_^

    • @billspooks
      @billspooks Před 6 lety +4

      I Love Garlic. One can NEVER have "too much" garlic.

  • @sabihaaltaf6742
    @sabihaaltaf6742 Před 2 lety

    Frying buddies before adding the water is a great idea. Always makes the taste richer.

  • @haileygalbraith6260
    @haileygalbraith6260 Před 4 lety +7

    Man, I didn’t know it was called pancake dough, I always thought it was batter. 🙄

  • @a555un
    @a555un Před 6 lety +243

    “reduce sourness” ... then pH goes to 1 ....
    I had to stop there

    • @Nuvasieris
      @Nuvasieris Před 6 lety +11

      tastes like another kind of burning

    • @michaelimhof8259
      @michaelimhof8259 Před 6 lety +5

      I thought exactlly the same😂

    • @MrsCyImsofly
      @MrsCyImsofly Před 6 lety +1

      😂😂😂🤣😂😂😧

    • @acecheso4958
      @acecheso4958 Před 6 lety +17

      If anyone didn't get the joke it's because pH 1 is the strongest acidity level

    • @cy5282
      @cy5282 Před 6 lety

      😂😂😂😂😂

  • @zardzewialy
    @zardzewialy Před 6 lety +27

    Unfreezing your meat before frying is not a trick... it's basic common sense!

    • @phoenixxstar3825
      @phoenixxstar3825 Před 5 lety +5

      Unfortunately common sense is a flower that does not grow in everyone's garden.

  • @tcswed
    @tcswed Před 4 lety +1

    Thank God I watched this video. I am now a world renown chef.

  • @leeantonelli-roman3621
    @leeantonelli-roman3621 Před 4 lety +13

    Cooking on an iron griddle or in an iron pan adds "IRON" to every meal you cook, therefore, a healthier you and family.

    • @patriciamusinguzi2281
      @patriciamusinguzi2281 Před 2 lety +1

      And also oxidises alot of the nutrients in the food making it impossible to absorb....so depends really on the food

  • @d_vid9220
    @d_vid9220 Před 6 lety +4

    Guys, counting down the PH value doesn't indicate recuded soureness, actually PH1 is as sour as it gets, while PH7 would have been neutral.

    • @cobia1794
      @cobia1794 Před 6 lety

      Hey, very interesting to know that. Thanks...

  • @piperjon8949
    @piperjon8949 Před 6 lety +293

    Um. Brining? Toasting spices? All of the things covered in this video are easily accessible in videos all over CZcams. Hate to tell you, but they aren't secrets, and they aren't only revealed at culinary schools.

    • @melody3741
      @melody3741 Před 6 lety +11

      Piper Jon there always seems to be something ""special"" about this channel's videos. The horrible voice actor makes it worse as well.

    • @piperjon8949
      @piperjon8949 Před 6 lety +7

      Hm, then I don't think I'll be subscribing. Don't care to support click bait. Sad, because the info is fine, plenty of people could find it useful, but it's misguided by their desire to get attention.

    • @melody3741
      @melody3741 Před 6 lety +3

      Piper Jon its all easily accessible information. They just want to make money.

    • @piperjon8949
      @piperjon8949 Před 6 lety

      We all want to make money at some level, and the message (that I hopefully will convey to them) is that it can be had pretty easily on yootoobz, and doing so on the up and up, not with deceptive practice. Lots are doing it these days! Wonder if they actually read these comments, huh...

    • @aleezahussain141
      @aleezahussain141 Před 6 lety +1

      Yeah! Gordon Ramsay has said so many of these things in his videos

  • @learnshare
    @learnshare Před 6 lety +122

    Garlic Juice on the plate? Oh my.. Give us a break ;-)

    • @alaureljordan2427
      @alaureljordan2427 Před 6 lety

      learn share rubbing. a clove on the plate does same thing. I HATE HATE HATE GARLIC.YUK

    • @toriless
      @toriless Před 5 lety

      GROSS! It should be up there with fake truffle oil.

    • @joannaedwards6325
      @joannaedwards6325 Před 5 lety +4

      A long time ago back when the only chef on tv was THE GALLOPING GOURMET GRAHAM KURR/CURR (?),
      we were taught that for the perfect salad USE ONLY WOODEN SALAD BOWLS AND ALWAYS RUB SAID BOWLS WITH A CLOVE OF RAW GARLIC BEFORE ADDING THE SALAD.
      But I have never heard of rubbing a plate with garlic.
      ???????? 🤔🙄

    • @henrymasini8104
      @henrymasini8104 Před 3 lety

      Simply yes.

    • @seiikei
      @seiikei Před 3 lety +2

      I love garlic

  • @NH-ge4vz
    @NH-ge4vz Před 4 lety +14

    "The sugar reduces the sourness" *ph lowers on screen*
    Lol wut

  • @taestea6097
    @taestea6097 Před 6 lety +36

    my dad always put two lemon slices underneath the chickens skin to give it a better flavor!

    • @bleu_ace1200
      @bleu_ace1200 Před 6 lety +3

      Citrus goes well with chicken or fish is why. Your dad was right.

    • @davegordon6943
      @davegordon6943 Před 6 lety +4

      Try butter underneath the skin

    • @cosimavonliebenau8317
      @cosimavonliebenau8317 Před 5 lety

      Yes, delicious! I roast chicken with half a lemon in the cavity, and push bacon, butter or herbs under the skin. Tarragon is particularly wonderful.

    • @toriless
      @toriless Před 5 lety +2

      Try adding herbs butter too.

  • @douglasknight5165
    @douglasknight5165 Před 6 lety +6

    Chevy this one is for you, I have been cooking perfect eggs for quite a few years now, 1 x non stick frying Pan with a lid, teaspoon of butter, heat up the pan to number 6 out of 8, watch the butter melt, add egg, wait until the egg white goes white , you will see the top of the egg is still see through add a bit of water and put the lid on and you should have an egg where the white is cooked and the yolk still in a liquid state, this whole process should take about 30 seconds, use paper towel to absorb excess water and serve, if you want harder eggs let them steam a bit longer with the lid on with enough water

    • @ironocy496
      @ironocy496 Před 6 lety +1

      That's almost exactly how I do it and they're the best eggs I've ever made every time. It's really fool proof once you get the timing down because it cooks really really fast using steam.

  • @phlushphish793
    @phlushphish793 Před 2 lety +2

    This was very helpful. I especially liked learning about the meat brine; and, heating vegetables & spices before using in cooking for full flavor.

  • @chriscj
    @chriscj Před 6 lety +15

    Chef Ramsay, move out the way because I just watched an 11:50 minute video on the tricks.

  • @md20gm
    @md20gm Před 6 lety +76

    I love how they talk about reducing acidity while the pH goes down. As if I didn't need another hint that this is all nonsense.

    • @teflonmagnet
      @teflonmagnet Před 6 lety +1

      md20gm ok, they’re not chem majors; however, their advice is still sound: sugar can reduce acidity. Don’t be such a snob.

    • @md20gm
      @md20gm Před 6 lety +1

      I pointed out a basic, glaring error and somehow I'm at fault.... smh, maybe humankind is doomed after all.

  • @jayeshah6671
    @jayeshah6671 Před 6 lety +9

    I'm a chef and felt like crying after watchin this video ngl.

  • @KIDDOficial
    @KIDDOficial Před 6 lety +1

    0:40 the fork needs to stay on the left, and the knife on the right😂😂

  • @avicabrera5398
    @avicabrera5398 Před 5 lety +12

    Ive never seen the inside of a culinary school but i know all of this from helping parents in the kitchen my entire childhood. Clickbait as usual.

  • @DaxThePaladin
    @DaxThePaladin Před 6 lety +55

    1 cast iron pan can save you a lifetime of useless other pans.

    • @chrismiller100
      @chrismiller100 Před 6 lety +3

      Yes, but I usually have at least 2 or 3 cast iron pans on my stove while cooking. I recently started sanding down the cooking surfaces on my cheap ones so they're smooth as glass, and re-seasoning them.

    • @DaxThePaladin
      @DaxThePaladin Před 6 lety +1

      Chris Miller I have the set my Father-in-law gave me, the ones my mother bequeathed me, and one huge Dutch oven I bought.
      I have a couple non-stick skillets, but on the whole you just can't go wrong with cast iron. I just wipe mine out, super-heat on high until the water evaporates, then spray with PAM. Wipe with paper towels, flip it onto the burner, wipe the bottom, give it a 30 flame, viola.
      I only bake season my pans with Crisco about once a year.

    • @chrismiller100
      @chrismiller100 Před 6 lety +4

      Yes, the ones that were made a century ago and have been passed down through the generations are great! Go out and buy a new one for

    • @DaxThePaladin
      @DaxThePaladin Před 6 lety +1

      Chris Miller Lodge is a good brand. But yes, finding old ones at places like yard sales is a gold mine if you can see past rust. To save some sand time, just wipe heavily with Crisco first and bake it an hour. You will likely not even need to sand. 😃

    • @chrismiller100
      @chrismiller100 Před 6 lety +3

      Almost all of mine are Lodge, purchased new within the past 10 years. Had I known better back then, I would have purchased old or rusty ones from garage sales.

  • @ctcamara
    @ctcamara Před 6 lety +63

    The pH thing is wrong. The sugar masks the acid taste. The pH does not change. And even if it did, any liquid that is less acid has higher pH, not the contrary. But overall nice video. Sorry for the input.

    • @novicebladesman2835
      @novicebladesman2835 Před 6 lety +3

      Cristiane Torres Câmara also i doubt anything you’d want to ingest could reduce something to a ph of 1.

    • @sharkedforlife4075
      @sharkedforlife4075 Před 6 lety +2

      Got to make it match the hydrochloric acid in your stomach

    • @blitzkrieg6699
      @blitzkrieg6699 Před 6 lety

      Sugar is neither an acid nor a base. Pure sugar, or glucose, is a neutral substance. A neutral substance is a substance that does not exhibit acidic or basic properties. Neutral substances like sugar do not trigger a reaction on a Litmus paper.

    • @matteframe
      @matteframe Před 6 lety +2

      Most of the science is wrong in these explanations

    • @daviddet
      @daviddet Před 6 lety

      Technically, anything is an acid if you mix it with a strong enough base, and vice-versa.

  • @timnorth2713
    @timnorth2713 Před 5 lety +4

    Cast iron pans, the original nono-stick pans. I love them!!

    • @floydvaughn836
      @floydvaughn836 Před 2 lety

      And well seasoned carbon steel. Cooks like iron, half the weight. And no enamel please.

  • @danielvelez1967
    @danielvelez1967 Před 4 lety +89

    these are literally just simple cooking things everyone knows

    • @AnalyticalMenace
      @AnalyticalMenace Před 4 lety +6

      You'd be amazed at how few people actually know how to cook properly at home.

    • @elvisjames
      @elvisjames Před 4 lety +3

      Yeah I wouldn't say EVERYONE knows... You'd be surprised

    • @wildmoose3979
      @wildmoose3979 Před 4 lety

      But he still manages to mess up most of the info

    • @wildmoose3979
      @wildmoose3979 Před 4 lety +1

      @brown bird if your serious about cooking then you would know all these things, minus the information that's completely wrong.

    • @donaldbruce27
      @donaldbruce27 Před 3 lety

      I knew none of these, starting to learn now

  • @FrantheMJfan
    @FrantheMJfan Před 6 lety +115

    Reducing "sourness" means getting something more basic, which traduces on getting the pH level UP, not down as you show on the video. Also, 7 is neutral, and sour in UNDER that.

    • @moritz639
      @moritz639 Před 6 lety +4

      JustFraan thank you

    • @1dgram
      @1dgram Před 6 lety +3

      Yeah, that was terrible.

    • @1dgram
      @1dgram Před 6 lety +6

      That last comment figuratively gave me cancer

    • @bryanjohnson5580
      @bryanjohnson5580 Před 6 lety +2

      You go girl. I lost it here too.

    • @CraZZyMaNNiaCC
      @CraZZyMaNNiaCC Před 6 lety +1

      JustFraan THANK YOU

  • @AmalgmousProxy
    @AmalgmousProxy Před 6 lety +108

    I have found a cast iron skillet is perfect for cooking steak. Nothing holds and dishes out heat like cast iron.

    • @daniellehunter922
      @daniellehunter922 Před 6 lety

      Amalgamous Proxy It takes a longer amount of time to heat up.

    • @SAHogan-ih3bo
      @SAHogan-ih3bo Před 6 lety +3

      AP: And eggs... and bacon... and pancakes. Cast iron is the best; just make sure you go over it with some vegetable oil on a paper towel before you use it, to wipe away any rust.

    • @MegaMAWG
      @MegaMAWG Před 6 lety +3

      I heat mine up to 500* in the oven first. Rocket engine hot is best for steak. Works every time.

    • @ouxu6024
      @ouxu6024 Před 6 lety

      Amalgamous Proxy its is d best

    • @BritishBeachcomber
      @BritishBeachcomber Před 6 lety +1

      Never wash a skillet. Just wipe clean with kitchen paper. Allow a patina of oil to develop.

  • @charnitawalker9493
    @charnitawalker9493 Před 3 lety +1

    I think it's safe to say that most people have heard of these "hacks" before watching this video, but cast iron pans and butter make just about everything taste better! In reference to the pans, you can fry with them, bake with them, saute with them...the possibilities are endless. The butter always gives the food a really nice buttery crust, love it! Yum!

  • @roosterfam3302
    @roosterfam3302 Před 5 lety

    My sister went to Culinary Arts school, she showed me a few things. This is a great video.

  • @zahur5254
    @zahur5254 Před 6 lety +8

    Some of these tips are actually good. Especially brushing the fish with mayo for a good crust and adding sour cream to a pancake batter.

  • @maddie5740
    @maddie5740 Před 6 lety +744

    “The Perfect Steak” *proceeds* *to* *show* *picture* *of* *egg*

  • @benterry19
    @benterry19 Před 5 lety +2

    My favourite part was at 11:50

  • @abornleader2474
    @abornleader2474 Před 5 lety

    Who else is drooling for this guys windpipes

  • @fullmindstorm
    @fullmindstorm Před 6 lety +683

    This video is complete rubish, its just some common sense cooking everybodys heard about.

    • @bolalilulelo8046
      @bolalilulelo8046 Před 6 lety +20

      last one is absolute bullshit.
      I can make the best crust you've ever seen on any piece of meat/fish/Vegetable with a non stick frying pan.

    • @nicklagola294
      @nicklagola294 Před 6 lety +2

      Boris Licek really i never cold lol what brand pan u got

    • @Kris_M
      @Kris_M Před 6 lety +6

      +Twiggy Yeah, most of these 'tricks', if not all, are regularly shown on cooking shows. Half of them are shown when you watch 1 Oliver and 1 Ramsay show.

    • @gusty7153
      @gusty7153 Před 6 lety +1

      most videos are just regurgitated stuff that most people would know about by now

    • @blitzkrieg6699
      @blitzkrieg6699 Před 6 lety +4

      you can but you have to blast the heat. Then you get pieces of Teflon in the food that give it a funny taste.

  • @AntonioRey4
    @AntonioRey4 Před 6 lety +68

    Garlic goes good on everything, the more the better.

    • @OngoingDiscovery
      @OngoingDiscovery Před 6 lety +7

      If a recipe asks for 2 cloves of garlic, I assume it actually meant 4-6 cloves of garlic

    • @Anvilshock
      @Anvilshock Před 6 lety +2

      Sometimes I even add garlic to my garlic!

    • @donaldnovotny5981
      @donaldnovotny5981 Před 5 lety

      A-MEN

    • @toriless
      @toriless Před 5 lety

      ...except lemonade...

    • @ThePhotocon1
      @ThePhotocon1 Před 5 lety

      Do you have any friends? My olfactory response would keep us apart.

  • @hellohowareyou9745
    @hellohowareyou9745 Před 6 lety +5

    A good tip is if u have marshmallows and chocolate just put them in a small microwaveable bowl. Stick the bowl in a microwave... and put it on anything that needs sweetness like bread or fried banana.

  • @oliviamartens1809
    @oliviamartens1809 Před 3 lety

    I already use a lot of these tips and they work awesome! Thank you!

  • @cuklabcusade
    @cuklabcusade Před 6 lety +209

    10:03 You say to use *both* cooking oil and butter, then seconds later you say when cooking onions you should *only* use butter. So which is it?!

  • @adyzYangboi
    @adyzYangboi Před 6 lety +3

    What? Whos scare of garlic? I love them!

  • @arqam1991
    @arqam1991 Před 5 lety +10

    Always cook with ur pans upside down to get the perfect dish

    • @TheeDeeDee
      @TheeDeeDee Před 3 lety

      actually, some people do this with cast iron pots or pans when cooking very thin cuts of meat. lol.

  • @taurusnbr1
    @taurusnbr1 Před 5 lety +1

    I would add that when cooking a protein like steak or chicken, after cooking, allow it to rest at least 5-8 minutes before slicing into it. Place it on a warm porcelain plate or any plate and cover with foil or store it in an oven or microwave that is turned off while it rests so it doesn't get cold. Resting allows the meat to retain most of its natural juices /moisture. This is a step that even restaurant cooks underestimate, leading to dry food.

  • @jason-cj1gr
    @jason-cj1gr Před 6 lety +146

    Ok everyone knows these tricks these aren't really tricks this is just like the ordinary cooking rules

    • @somerandomguy6692
      @somerandomguy6692 Před 6 lety

      ye bed cooking rules no wonder VS is geting fater and fater

    • @robertmclaughlin8040
      @robertmclaughlin8040 Před 6 lety +1

      Exactly what i was thinking

    • @somerandomguy6692
      @somerandomguy6692 Před 6 lety +4

      true, but dutch is my first language so no wonder

    • @niagaramike528
      @niagaramike528 Před 6 lety +2

      His sunny side up eggs need work. I suggest that you add a 1/2 teaspoon of water beside the eggs and cover them with a lid a minute or so before serving. Spooning hot butter on the eggs is time consuming and the yolks will be cooked from underneath by the time they turn white on top.

    • @henrychandra1458
      @henrychandra1458 Před 6 lety

      its a trick... ordinary cooking rule is when you want to cook something, put it on heat, wait until its cooked. cooking has only 1 rule you know,, and thats to cook it.

  • @itsthem5699
    @itsthem5699 Před 6 lety +148

    >tip 1: thaw meat before cooking it!!
    aaaand bye

    • @freeinformation9869
      @freeinformation9869 Před 6 lety +1

      lol

    • @danieltieff4162
      @danieltieff4162 Před 6 lety +1

      It's actually 100% safe to eat so...No need to be scared

    • @ded4044
      @ded4044 Před 6 lety +2

      i never knew that, i just got it out of freezer and put it inthe toaster for 2 minutes

    • @seanthemoneymagnet2158
      @seanthemoneymagnet2158 Před 6 lety +1

      they mean to bring it to room temp. not fridge temp

    • @LollipopHouser
      @LollipopHouser Před 6 lety +1

      I cook my frozen meat at a low temp 1st the turn it up after 15 mins. I always get the perfect medium rare.

  • @anitavisram8346
    @anitavisram8346 Před 5 lety +1

    Just a little tip I learned many years ago. To stop the garlic from smelling on your breath. Cut the garlic clove in half and take out the 'green' shoot in the centre. Then use in the normal way.

    • @toriless
      @toriless Před 5 lety

      Nah! Just saute it first.

  • @AtlantaTerry
    @AtlantaTerry Před 6 lety +55

    Oh My! At 00:34 you show a place setting that is set completely wrong!
    1. the fork goes on the left.
    2. the knife goes on the right.
    3. the blade of the knife is supposed to face the plate.
    Terry Thomas
    Food Photographer
    Atlanta, Georgia USA

    • @holydiver3129
      @holydiver3129 Před 5 lety

      P Last Name True

    • @toriless
      @toriless Před 5 lety +1

      Actually the knife rule depends.

    • @Meema733
      @Meema733 Před 5 lety +7

      thank goodness i'm not the only one anymore who knows how to set a proper table!

    • @quabledistocficklepo3597
      @quabledistocficklepo3597 Před 5 lety +5

      Susan Tchokreff,
      No, there are many other jackasses like you.

    • @kristinefrink5726
      @kristinefrink5726 Před 5 lety +1

      Oh, goodness. You're one of THOSE.

  • @oahuguppyguy5797
    @oahuguppyguy5797 Před 6 lety +224

    I knew everyone of these and have never been to culinary school most are just common sense lol the title of this video should be cooking at home for beginners

    • @MatthewWest0037
      @MatthewWest0037 Před 6 lety +2

      I haven't heard of some of these techniques before, but get the same result in using other methods. Can't agree on the crisping doesn't happen in non stick pans though.

    • @oahuguppyguy5797
      @oahuguppyguy5797 Před 6 lety +2

      Matt West A little oil in the pan will take care of that

    • @SadRahne
      @SadRahne Před 6 lety

      Oahu Guppy guy When I add oil, it burns the steak. I have yet to master this in a non stick pan. I can make a helluva good pie crust without the steam though, so at least I've got that.

    • @taekim9563
      @taekim9563 Před 6 lety +1

      these aren't even common or good tips. if you know all these, your a newb, who act like these are things every cook knows, and just lying lol. no cook uses these tricks.

    • @surfingwithsnakes
      @surfingwithsnakes Před 6 lety +1

      Oahu Guppy guy thank you that’s exactly what I thought

  • @itchykami
    @itchykami Před 6 lety +45

    Sugar takes the PH down to 1? That sounds dangerous.

  • @boredgamer7841
    @boredgamer7841 Před 4 lety +3

    this video is definitely the last place I would ever take cooking advice from.

  • @christianbley7321
    @christianbley7321 Před 6 lety +6

    Fried eggs: 45 min
    Me: Boss, I'm late this morning.
    Boss: Why?
    Me: I want eggs

    • @ThallanarRabidtooth
      @ThallanarRabidtooth Před 4 lety

      Yeah, cook on minimal heat? Like, I recorded how long it took butter to melt on the lowest heat, took literally over 10 minutes. The butter was a bit cold though (it was sitting out but it was cold inside). By the time my eggs are done it'd have been over an hour lol...