14 Cooking Secrets Only Used by Restaurant Chefs
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- čas přidán 14. 06. 2024
- 14 of the most useful culinary tricks that will save your time and boost your culinary skills. Do you want to know how to cook a perfect piece of bacon, prevent a sliced cake from getting stale, and make sure that knife won't slip while you’re using it?
TIMESTAMPS
Frying perfect hamburger patties 0:42
Cutting a nice piece of cake 1:10
Making a lemon juice spray 1:38
Determining portion sizes with your hand 1:57
Preventing the knife from slipping 3:06
Figuring out how sour a lemon is 3:26
Frying a sausage 3:50
Checking if an egg is fresh 4:09
Keeping a sliced cake fresh 4:44
Calculating the time needed to boil a perfect egg 5:08
Storing leafy greens 5:53
Cooking the perfect bacon 6:08
Reheating pizza 6:34
Cutting steak correctly 7:09
Bonus 7:35
SUMMARY
- If you want your burger to fry fast and evenly, form a “dimple” in the center of the patty before throwing it on the pan. It’ll disappear by the time the burgers are ready since they even out while they cook.
- You always get that mini panic attack as you watch the beauty of your dessert being ruined by your own hand. To avoid this catastrophe, put the knife under hot running water, hold it there for some time, and then cut your cake.
- Stick a small spritzer into a lemon, and it’ll work just like any other kitchen or bathroom spray-pump. If it feels like the liquid inside has run out, squeeze the lemon, and you’ll get more juice out of it.
- To weigh fish or meat, put it on the palm of your hand. If it fits just within the palm, it weighs about 3 ½ ounces. If you really need to determine the correct portion of chips or crackers you have, again, pour them out onto your palms. Two handfuls of these crunchy delights will equal about 1 oz.
- The kitchen can be an area of heightened danger, especially when you’re dealing with sharp objects like knives. You should always keep knife handles clean and grease-free.
- There’s one simple trick here: the thinner the peel, the sourer the lemon. Armed with this knowledge, you can go to the grocery store and confidently choose the best option for your citrus fruit needs.
- If you fry sausages in a pan, you might face the problem of uneven cooking. To deal with this issue and to fry them uniformly both inside and out, make small cuts along the sausages, and use low heat to cook them.
- Crack an egg onto a white plate and pay attention to the egg white and the yolk. If they’re a bit too much on the runny side, this egg isn't as fresh as it should be.
- Attach slices of toast to the cut edges of the cake using toothpicks. This way, your lovely pastry will be safely protected until you get the urge to cut into it again.
- How to boil an egg:
2 minutes if you like the yolk thin and runny with the white on the runny side too;
4 minutes if you prefer a completely cooked white with thick runny yolk;
6 minutes if you want an egg with a completely cooked white and mostly cooked yolk;
8 minutes if your favorite egg is one with a fully cooked white and a soft yolk
10 minutes if you like both the yolk and the white cooked completely to their max
- It’s better to store leafy greens wrapped up in foil as it holds the right amount of moisture inside. This way your delicious healthy greens will stay fresh much longer
- The secret to cooking the perfect bacon is simple: bake your bacon! You need to preheat your oven to 400°F, and place the bacon on a piece of foil. Bake it for 12 minutes (make it 15-20 if the bacon is thick).
- To reheat pizza properly, spray it with some water before heating it up in the oven.
- Cut your steak against the grain. This way it won't tear apart, and you'll get perfect slices.
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Yeah, dipping the cookie in milk is a cooking secret that only chefs know how to! :D
maroonedsia yeah, and my issue with that is if you're stuffing a fork between the cookie halves, you're making it more likely the cookie will separate and fall apart into the milk.
half of the time, the oreo just caves in on itself.
Well, it’s just a bonus to let ur life easier, not chefs.
-...................................................................................................................................-
whyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy yyyyyyyyyyyyyyyyyyyyyyyyyyyyooooooooooooooouuuuuuuuuuuuu hhhhhhhhhhhhhhhhhaaaaaaaaaaaaaaaaaaaaaaavvvvvvvvvvvvvvvveeeeeeeeeeeeee tttttttttttttttttttttttttoooooooooooooo ssssssssssssssssaaaaaaaaaaaaaaaaayyyyyyyyyyyyyyyyy tttttttttttttttttttttthhhhhhhhhhhhhhhhhhaaaaaaaaaaaaaaaaatttttttttttttttttttttttttttt???????????????????????????????????????????????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
If your tired of boiling water for pasta boil a huge batch of water and freeze it for later ☺
Na, I just use dehydrated water..... much faster. Me and the front manager sent this server back and forth like 5 times between front/back looking for the "dehydrated water " LOL.
*you're
Isaac Bravo lol
Isaac Bravo lol
Lol, that's actually funny...
TIMESTAMPS
Frying perfect hamburger patties 0:42
Cutting a nice piece of cake 1:10
Making a lemon juice spray 1:38
Determining portion sizes with your hand 1:57
Preventing the knife from slipping 3:06
Figuring out how sour a lemon is 3:26
Frying a sausage 3:50
Checking if an egg is fresh 4:09
Keeping a sliced cake fresh 4:44
Calculating the time needed to boil a perfect egg 5:08
Storing leafy greens 5:53
Cooking the perfect bacon 6:08
Reheating pizza 6:34
Cutting steak correctly 7:09
Bonus 7:35
I can guarantee you that no restaurant chef wraps rubber bands around his knife
they shure don´t
Likely not the higher level ones or even the novices but trainees? Possibly.
Jesuz the Butcher they do XD
Jesuz the Butcher well depending on who they are
Jesuz the Butcher I agree the chances of the band going into the food is a health hazard waiting to happen. It's still a good tip for home cooking though.
Thank me later.
14, 0:45 Frying perfect hamburger patties
13, 1:10 Cutting a nice piece of cake
12, 1:39 Making a lemon juice spray
11, 1:57 Determining portion sizes with your hand
10, 3:05 Preventing knife from slipping
9, 3:25 figuring out how sour a lemon is
8, 3:50 Frying a sausage
7, 4:09 Checking If an egg is fresh
6, 4:43 Keeping a sliced cake fresh
5, 5:08 Calculating time needed to boil a perfect egg
4, 5:54 Storing leafy greens
3, 6:05 Cooking the perfect bacon
2, 6:34 Reheating pizza
1, 7:09 Cutting steak correctly
BONUS: 7:27
Edit: Edited timestamp of bonus
gosh thanks
Thank you
T
You're a true hero, sir.
ItzTacoTimee thank u so much
why would a restaurant chef want to reheat a pizza or dip a cookie
that's what i thought xD
I have done the same with day old french bread - in a restaurant (don't tell!)
cause he's tired of cooking and wants pizza. and...cause oreo's!
I dont know maybe hes a lousy chef
Ralu to eat?
I'm in culinary school and literally I have never heard of most of this, I even showed my chefs and they laughed 😂
Im a Restaurant Chef in Germany and ive never Heard of those Tricks 😂 and Most of them doesnt make sense in a Restaurant ... Looks Like Home cooking Tricks 🙄😂
No no no, they are not tricks. They are home cooking hacks!
Yeah... They just seemed too DIY. I really cringed at the rubber bands on the knife handle. If your knife is slipping that badly then you have the wrong shape of handle for your hand or the material it is made out of are aweful.
They are home cooking hacks.
pretty sure anyone could tell these weren't tricks used by chefs haha
you mean you don't serve oreo cookies and cold milk as dessert ? !...... lol!
Tip: when baking zucchini bread, after shredding zucchini either by hand or using food processor, grab and use clean/lint free cloths to squeeze out the excess water. If not and the zucchini is still soaked, your loaf will not only cook unevenly but will be soggy as well!
When cooking always turn the handles to the side to prevent accidents
If you have people of different handedness, be careful.
Mani Karthik
Friend
Brenda Bread Moments my mum says tht
James Cho ...I think so, too. But I think possibly for the people that lack common sense, it may be a good tip or hack. There are a lot of those people out there. Lol
For the bonus one, you don't need to use a fork. Holding the cooking with a spoon so that it's under the level of the milk, and pressed gently against the side of the cup, will also work wonders. It also helps reduce the odds of an over-soaked cookie breaking apart and leaving part of it in the bottom of the cup to get super-saturated and gross.
30 years a chef and didn't know any of these! Thank you from the world of catering....
Yeah no way any real chef puts elastic bands on their knife handles 😂😂
Or uses any other of these "secrets" :P
the wet knife on cake is the only legit tip here...
Cut yourself while applying rubber bands, so you don't cut yourself later?
Chefs only put a finger or 2 on the handle anyway. You're supposed to grip a knife by the back of the blade. The handle is just there to provide leverage.
Elastic != Rubber...
The only thing that I haven't heard of is PUTTING ELASTICS ON A KNIFE HANDLE, because NO ONE DOES THAT IN A CULINERY SCHOOL OR ELSE WHERE!!!!
Because normal people have sharp knifes : D
I can't even tell what it's suppose to help against? Slippery hands? Just wipe them! The video is all over the place. It sounds like this guy thinks "the knife slipped" means someone let go of it because it's slippery, but it just means whatever you were cutting rolled away because you're either clumsy, have a dull knife, or both.
I would think that elastics would be a source of bacteria growth.
or...... you take your eyes off it for a couple seconds at the wrong time and you nail your finger lol.... oh wait .... i guess the knife wouldn't have "slipped" if you get ur finger lol.
Actually....... I have never ever had a knife "slip" from my grip while in use.... even with a dull knife will not slip, the food moves away from the knife, the food does not repel the knife so that it slips out your hand... lol I have dropped knives but not because they are so "slippery" they slid out while in use.... but have dropped them from bumping them or grabbed it wrong while trying to grab it and it hits the floor...... because I have learned to let a falling knife to keep falling without me trying to catch it :) lol.
best way to reheat pizza is in a covered pan on medium heat. the crust gets crispy and the toppings stay soft and luscious.
Tip: treat all vegetables like cut flowers. They last longer in cold but dehydrate
much quicker.
To check if eggs are fresh, all you need to do is put them in a glass or jug of water. If they float they're bad, if they sink they're good to go.
Not correct.
Yes and maybe not, it doesn't mean they are "bad". It means that they've been out of the chicken so long that some of the egg in the shell has evaporated and can take on air.
The air in the older eggs is what makes them float. "If you've got an egg that floats, it's probably past it's prime and should be discarded"
Source from Kenji Lopez-Alt's book The Food Lab.
That's not exactly right either. Egg shells have a thin layer to protect the inside from evaporation, this is lost when you wash them (this is why you have to store those clean looking eggs in the fridge, they were washed and lost that protective layer and they don't last long) and it's also lost with time.
Another thing that happens with time is the albumin (one of the proteins) in the egg white starts to break up, wich makes them lose their structure. Hence, the thick albumen starts to break up (like it's shown at 4:27) and it softens up, making it less than ideal to use it for whipping, poaching, and so on but it's definetly not "bad" and totally edible.
I have "a simple visual trick" for determining if eggs are fresh: READ THE DATE ON THE CARTON!
Hey1 Hey! So simple.
Waiter in the pan for frying sausage. I never knew but my father in law taught me. They end up so good. I keep putting water in let it evaporate and add more until they are done. So much better.
How do you keep waiters in your restaurant?
El Tigre What are you talking about? Where does it say I have a restaurant?
A Restaurant is implied when you have a "waiter"
I think they make the sausage out of the waiters.
I love the rubberband around the knife handle thing... I often wash the knife and my hands.... so use the knife while wet.. this would help me. Aluminum foil around my veggies sounds crazy.. leeching and all that. great video.....
this is my go to channel when i have trouble sleeping. goodnight yall
no. using your hand as a measure is not a good or close to accurate measurement. People's hands are varying sizes, so there's no 'one size fits all'. If you want a bloody teaspoon, use a teaspoon!!
oh i agree, but telling someone to judge their ingredients based on their hand size if they can't already tell how much is there then they're going to ruin it. Learn from experience, but get the foundations right first for goodness sake.
You don't even have to be a chef to do that. You just need to cook at home, eventually you will know it and if not EVERYBODY has spoons at home
I agree that for cooking it's not the best idea, but for estimating the portion size you need to eat, it's pretty good.
Tessa Jalloh I do this but first I placed a teaspoon of salt in my hand for visual reference. still, this would never work for precise recipes such as bread
Also why would a chef have no measuring cups or spoons!?
Cutting slits in a sausage lets out the juice when cooking and can dry it out and make it lose part of its flavor
Yeah, that's when I disliked. Try braising with half inch liquid,slowly cook off liquid, then brown to finish.
BritishMade1973 Even in a frying pan, much of the juice runs out and either evaporates into the air or stays in the pan. The casing helps keep the juice inside the sausage. It's the same reason you don't pierce meat when you're cooking it in a pan or grill.
my mom did that all my life and it was pretty good
lots of "skiddish" home cooks do because it prevents splattering...lol
I like em deep-fried if they're in a real casing. Love that snap, yum yum
I loved this video. Please make more. :)
about the eggs: i learned that you can spin them and briefly stop them, if they keep spinning they are good, if they stop they are bad. i tried it with an really old one recently and it indeed did stop spinning. I'm not sure if it really works, but it's giving me confidence ^^
What utter bull.
This is meant to be expert advice?
hope not...
The number one cooking mistake is throwing stuff in frying pan straight from the fridge.
You mean the freezer right? Most food is meant to be kept refrigerated after thawing until needed.
but you need to take them out from the fridge 30min to 1 hour before you cook them so they can be at room temperature
Linus Ji For some things, yes, but for others no. Butter, for example, doesn’t need to be room temperature to go into a pan. Nor do eggs. I can’t think of other examples off the top of my head, but I’m sure there are some.
If we leave the topic of frying and go into baking, for some recipes things actually should be kept cold until last second. Butter, milk, and eggs are the most common.
for baking there are quite often that you need room temperature butter actually. I think the guy wrote the topic mostly referring to meat
Leave fish out for a half hour before cooking it. It will taste awful I can promise you.
Nearly I knew nothing about these, you are awesome!
That Bread on the cake thing. I never thought of that, but it is awesome. Thank you.
So you are saying restaurant chefs stick forks into oreos before dipping them in milk?
What if I have baby hands
I don't know what goes well with baby hands. Maybe pigs feet?
Bill Green Your comment is way funnier than the response I had
you'd be leader of the free world.
CARRRRROLLLL
what if I have big ole man hands. LOL
Sped up 50% this is just my speed right now. But middle of the day with some caffeine 2x is probable. I'm glad we have these options!
I’m gonna be honest: the background music, the way the guy is talking, the way the animation is bobbing its head around and the animation smile, is extremely reminiscent of a kids show. I seriously feel like I’m watching something that should be on PBS kids
As a cook that works in a 4 star restaurant i can assure you that we never use any of these so called tips
what kind of stars would that be? the only ones that count go up to 3
Well I guess Jamie Oliver nor Gordon Ramsay do not know about the lifesaving bonus hack of how to dip Oreo cookies in milk in their restaurants.
Lifesaver.
but it IS. anything that makes oreo eating better, is pretty darn close to life saving. think of how many either milky fingers vs. part of the oreo having to stay dry happened before this helpful advice. ;)
The lemon one seems wrong. First you say that "the thinner the peel - the more sour the lemon" but then you say "if the outer shell feels soft, it's sourness is medium range, while the harder lemons will bring tears to your eyes"... Hard lemons would have the thickest peel, so that would make it the other way around.
Some nice home kitchen tips. Am I the only one that found this music soothing?
1 fist equals to one cup? Is that caucasian fist or asian fist? Guy fist or girl fist? What kind of cup are we talking about? But thanks for the tips.
It is not an "exact" measurement but "any" fist will be "close" to 1 cup. I am 6'5" 280 lbs and I would have bigger hands than lets say the asian you mentioned but when I ball up a fist, the size of tightly closed fist would not be "that" much bigger than even a little asian hand. If you are super worried about the whole different hands different size thing, then measure out 1 cup and compare it to your hand but the difference would not be noticeable in a recipe, even if you are cooking for just yourself. Long time ago when I worked at a pizza place, I had this manager that yelled at you if you didn't use the "measuring cup" for the toppings...... so.... I grabbed the portion with my hand, threw it into the cup then onto the pizza.... I already had the correct portion before it even touched the cup and it was quicker than using the cup to actually measure it out.... One day she said something bout using the measure cups and I said I don't ever use them.... she said ya you do cuz I see you.... I said no, I just throw it into the cup so you see it going into the cup, but I use my hand to portion it lol. I can ball up and patty hamburger patties from a log of meat and do 20 lbs of patties and never weigh them then go back and weigh them and find 1, MAYBE 2 that are .3 oz off, the rest are within .1-.2 oz
What this guy said about the measurements are dead on.
Thanks for your eplanation.
+Shiina Ai explanation
Yes, I had a typo. Thank you for pointing it out.
This measurement tips are garbage. If I ever caught one of my cooks using those methods we would have a serious talk. The other tips were good, although I would not recommend putting rubber bands on your knife handle.
But what if I don't have a standardized food measuring hand?
if you have left over pizza and when you put it in the microwave it gets dry and hard, here is the solution, get a paper towel and get it wet then give it a nice squeeze then put it on the pizza before microwaving and it comes out just like when it came to your door!
yes, and this works for rolls, biscuits, breads in general too!
Love you’re channel!
I have the best tip about food that you are ever gonna hear
Just eat it👍🏻
get yourself an egg and beat it. have a banana, have a whole bunch. It doesn't matter what you had for lunch, just eat. eat it, just eat it.....(ode to weird Al Yankovic and the late great Michael Jackson)
Willem799
Jennifer GGreer
?
why??????????????
Chefs have unique trick for cooking but my moms also have unique way for cooking anyone agree with me ?😞😞😞
i do :)
Wait you have more than 1 mom?
The Oreo cookie one is GENIUS lol i would have never throught of that.
Those are some nice tips and especially the one of heating up the knife with warm water before cutting cake, steak, or other things you have trouble with without leaving the food on the knife.
Oh brother... Learn to cook without the 'hacks' #LeGourmetTV
I cook perfect bacon every time....put your pan on medium high heat and flip occasionally almost like every 2 to 3 minutes...it will be straight and crispy melt in your mouth goodness....and to avoid popping reduce the heat to low whenever you put more bacon in the pan and the more grease is in the pan from being released from the bacon slightly decrease the heat just a tad.
😰👌
Actually works, thanks for the insight!
also you should roll your bacon first with a rolling pin as it stretches the fibres
I know bacon is already salty tasting so it might not be the best idea for this situation, but adding a pinch of salt to the oil when you're cooking reduces the splatter
Olive oil in the pan on a high heat when hot add a knob of unsalted butter then throw on your bacon. Fry to how you like it, flipping as little a possible, so if you can once.
As a lover of Chinese 5 spices, if you coat the bacon in it before frying it is amazing.
Thanks for all the super tips!!!!
When cooking any amount of rice, 2 cups to 2 tons, after washing it,fill with water to your first knuckle above your fingernail for any amount of rice. Thanks for the hamburger tip !
Ok, as a proffesional chef. I have never witnessed or used ANY of these ''cooking secrets''. Non of these are used in a professional kitchen. Dafuq is this.
Hi
Whow!!! Restaurant Chefs secret magic is unreachable by mortal man!
Amazing
Uhh... Yea... im sure a chef really care about dipping his oreo cookies with a fork.......
I'd like to think they do. I'd like to think they are in a break room to de stress and are dunking oreos to do so!. lol
Well, in Poland every mother knows this kind of tricks, not just chefs use them.
chefs don't use them*
BallsofStyle
No, what i mean is they both do.
None of the chefs i've worked with use these. Including me.
BallsofStyle
Sorry then, i thought you are correcting my grammar because you used -> *
Love ur videos
If you don't want a knife to slip just hold the knife in your hand and use the thumb and index finger on the blade. That gives you really good control.
This guy sounds like he's abusive
thepeter what does that even mean!!??
Lolol
😂😂😂😂👌🏼 you mean he sounds psychotic ffs
if you play it at 2x speed he sounds like cartman
He sounds like a cartoon
Your egg timings are incorrect. It depends on whether they are stored in or out of the fridge (Unless you live in a very hot climate, never in the fridge BTW) It also depends on whether you put into cold or boiling water and the size of the egg.
Where else do you want to put the eggs then? At work we need several hundred of eggs and they´re always in the fridge. Everything should be cooled, what you just said makes no sense at all.
1. Don’t put eggs into cold water. You’re boiling them incorrectly.
2. Most people store them in the fridge
3. Yes, he is incorrect somewhat. It only takes 8 minutes to hard-boil an egg, not 10.
To add: We used large eggs in class, so it shouldn’t take any longer, but may take a minute shorter for a small egg.
In a lot of places, eggs arent refrigerated. They can actually last for quite a while without it. However, ince they are refrigerated, they have to remain so. Therefore, dont think you can save space in your fridge by buying refrigerated eggs from tge store and simply leave them out on the counter. If they are fresh though, go right ahead.
Just take eggs out of the fridge an hour before cooking/boiling etc as it's better to cook with ingredients that are not super cold. But I'd never keep eggs outside the fridge, they spoil too quickly and I ain't about to poison myself
...eggs not in the fridge??? What food regulations are you working under???
Im getting really happy from this music in the morning 😊😊😊
It awesome to see this is what you do it all over again and it was good thanks .
Or to check if an egg is bad, simply place the egg in a cup of water. If it floats it's bad. If it sinks, it's good.
I'm in Germany, there is no oz here...
That's just silly. Everyone knows Oz is near Kansas.
I want to hate you for making that joke, but I don't.
tenstepsgirl Then come to England, we have plenty !
www.onlineconversion.com/
This will help a lot.
I use the float test to check my eggs freshness. Stays at bottom means fresh, sitting up in the water means starting to get old and any float where they lose contact with the bottom means they're bad. Quick and mess free.
2:57 look at the hand do you see it?
Its the way he placed he's thumb
Lol
See what???
See what?
2:05 look at his hand
gotcha
SURFY TURFY-MLBB noooooooo
is this a recent meme that i'm unaware of?
Burntcheese yes
Meme is maybe at least 6 years old.
it was something we did like 2 decades ago. but it has to be below the waist for it to count
My two favorite kitchen hacks are as follows: 1). Sprinkle table salt all over a wet potato, and then using your hands, scrub the skins to clean the potato before baking it. The salt acts as a sort of "edible scouring powder" to get the skin clean. After scrubbing the potato, rinse it and reapply salt all over before putting it in the oven (do not wrap in foil). The potato will come out baked, with a slightly crispy skin that is already salted. Delicious! 2). To make a cake rise uniformly in a cake pan while baking, wrap wet paper towels folded to the height of the cake pan all around the pan and secure by tying thread around the pan and the wet paper towels. The cake will come out with far less "crowning" and work much better for a multi-layer cake.
0:44 also applies to sponge mixture. Basically I just form a pit in everything I cook to keep it in the desired shape.
Hold up. Number six he says toast and shows raw toast in the picture instead. So which do I use? Toast or raw toast?
Yeah, that is kind of strange. Here in Texas raw toast is just called bread.
Cultural differences are amazing. What do you call raw whipped cream, my man?
Milk...
wtfuchattin a cow...
I was just about to say the same, but without a location. :D
How to make an good dinner step 1 call your mom step 2 enjoy
Miha đuks 3 invite friends step 4 say u cooked it
Peel boiled quail eggs perfectly every time - boil them in 3 parts vinegar to 1 part water. The hard shell will dissolve, leaving a rubbery membrane you can pierce with a toothpick and peel away easily - perfect tiny eggs.
“If it doesn’t have any grey, green, or black spots, it’s PROBABLY still good to eat”. Bravo.
Who else saw 13 twice
Was the front picture a Donut?
Rosy Medina
Hamburger/ground beef
a patty.
He is a donut !
Crea Smith ~ duhnut
For #14 when you grill it do you put the dimple side up or down?
Also you can place eggs in water . If they float they are out of date but if they sink they are safe / fresh
A garlic bread hack is to toast bread when done but butter and wait to it melts and put garlic powder on it and enjoy your homade garlic bread 😉👍
No bro
Nope. That's not a hack, it's just a poor way to make garlic bread. Get decent bread, first of all. Take a full bulb of garlic, cut the tips off so the cloves are exposed, and roast it. Soften some butter. Squeeze the roasted garlic cloves into the softened butter. Oregano and parsley can be added as well, if you like. Mash the cloves up into the butter, and spread the butter/clove/seasoning mixture onto your bread. Toast the bread in the oven normally.
If you have to use butter and garlic powder, put them on before you toast the bread in the oven. It will be massively better.
Hrothgar - WHOOOOOOOOSH
Hrothgar - and optionally if you're using garlic powder, mix it into the butter before spreading.
Hrothgar ~ 😋
this is a joke. these are some of the most useless tips that chefs definitely dont use. my chef would never use these tips. I would never use these tips. these tips will get you laughed straight out of the kitchen.
And moreover NOBODY even needs them : D
Lemon spray lul.
Nikolas Dorhoutmees I agree😂
I've been cooking for fifty-years (since I was 8!) and the 'dimple-in-the-patty' is rubbish.
Nikolas Dorhoutmees yep 100%
Thanks very informative video.
BritishMade1973 🤔
what is this, Fahrenheit, why not use Celcius more people will understand it i think, depends on where most of your viewers are
www.onlineconversion.com/
Evidently the person is more comfortable with Fahrenheit than Celsius. I am too.
oz, pounds, inches, galons etc.... when I see a video using these measures I just leave....
www.onlineconversion.com/
Of course and I will leave a comment. If somebody is making a video for the entire world to see he should think about international measuring standarts that the rest of the world is using. I will not go on calculating everything he says...
Alexandros La ....sorry that's all we know in America..and we love it that way. Sorry.
I keep a chart of conversions handy all the time as I never know which ones I'm going to be dealing with. I'm most familiar with American standard but I realize that the rest of the world doesn't work that way so I'm ready to work in both worlds.
As a Canadian, I understand both imperial and metric.
Adding to tip #5: *Calculating the Time Needed to Boil a Perfect Egg.* If you wish to have hard-boiled eggs for Egg Salad Sandwiches, then use the video's suggested cooking time (10 minutes) for thorough cooking. Remove from heat and transfer eggs to *ice water.* Allow to cool, then remove the shells. *Result:* ice water stops the cooking process producing bright yellow yolks without that green edge. Egg Salad looks bright and delicious. Our family adds a touch of mustard to the standard mayonnaise. Yum.
Bob Lavallee and in doing so you just made Deviled egg salad if move your hot eggs to cold water they are also easyer to shell as well!
Love your videos and pics
Actually the best way to cut your cake is with a piece of thread
Or dental floss.
yep..... the wax will let it glide more smoothly without "grabbing" the cake.
The best way is with any knife and then after cutting you get to lick the knife.
Ok so exactly how do you cut a wedge piece of cake with floss?
Timinator62 get a piece long enough to go all they way across your cake and half it 4 times or however you want your slice to be
What idiot of a chef doesn't have scales?!
If a chef can't get their act together enough to have some scales they're not that professional.
Great tips. Love the Bread "Stale Mate" and have to kick up my oven to 400 as I've used 325 for bacon. Isn't the steak picture contradictory to the lesson? Happy New Year!!
Another way I like reheating pizza is in a frying pan with a bit of oil or butter. Preheat carefully in the microwave if it's cold out of the fridge (if not, don't) then toss in a preheated covered pan. Flip if you want the cheese to get extra melty and the toppings to get a little sizzle
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ToxicYT mmm
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ToxicYT j
Nobody cares
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Early!!!!!!!!!
you'r pitcher is so cuuuuuuuuuuuuuuuuuuuuuuuuuuuuute!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Blair Hunt 222
Thanks for all d information
in my last job I was selling cake slices (and other stuff). good tip, but it depends on the cake; if it's a creamy one, like a cheese or chocolate one is good to put the blade under warm water, otherwise if you have a carrot cake you can just use a serrated knife.
eggs in a fridge ????????? sorry, wrong!
In the US we do keep our eggs refrigerated because they are washed and refrigerated to be delivered to the grocers....and once you've removed the natural coating of the egg, then they have to be refrigerated until use.
Here in the UK , and our direct farm to table communities in the US, we don't wash our eggs until just before we use them and so we do not have to refrigerate them because the natural coating has remained intact throughout.
Who knew eggs could get so daggone complicated? ;)
What's wrong with eggs in a fridge?
you wash eggs? literately never washed an egg in my life.
I live in the UK and buy fresh eggs straight from a farm. Also a chef, were are eggs at work are not washed.
Are the eggs still considered fresh if they hatch?
mucks Every country keeps their eggs in a fridge...
I now a cooking trick
cook with love.
I've always made my bacon in the oven. Save the paper towels, put a rack on the tray, then lay out the bacon and allow the grease to drip away from the meat. It's especially good for candied bacon.
LOVED IT...............
super cool stuff here 🔥❄
Yum secrets
An ice bath makes hard boiled eggs very easy to peal.
Nice and useful video
My husband taught me that brining a pork roast in pickle juice overnight before roasting it makes it extra tender and really delicious.