Hello from Cape Town, South Africa. I have to give you three compliments . 1. I love the top you're wearing. 2. You look fabulous these last few weeks. 3. Because this is a cooking channel... Once again thanks for the great tips🤘🏻🌟
Hello fellow Cape Town South African! Greetings from Colorado Springs USA! I agree Refika is awesome, has great tips, and so fun to watch! She deserves so many compliments and more!
Your explanations are so clear and comprehensive! You explained the differences between all of these so well, better than I've heard before. Thanks for teaching us about kitchen tools!
Refika, you are a true product of Turkish education system :) Our generation would immediately pick up the sea and land analogy 😂 very much needed video! Thanks for posting.
Excellent! You can't cook well until you know which equipment is used when, how, and why. Knowing your equipment is every bit as important as knowing your ingredients. As always thank you.,
You are one of a kind, Refika! This is the kind of input that hardly anyone can offer. By doing this you set yourself apart from the youtube cook community. I can really feel how you see it as your mission to share your incredible expertise with us, ordinary cooks, and how it makes you happy. Watching you makes me so happy! I wish you all the best...
We appreciate Refikas advice. In fact, I hear her voice in my house very often, she has now become a member of the family,as has her team. We do appreciate their input , comments and advice, but the looks of appreciation when eating the food is difficult to tolerate. However, we will continue to enjoy all aspects of your production, and use your recipes and take your advice. David and Marika Bell Queensland, Australia.
Love you and your team, Refika! So glad you are taking the time and trouble to make demos in English. I know it's a lot of work, but it is much appreciated! Be well and stay safe!!
Very useful tips. The oven tips are super useful for me. Helped me understand my oven better. I use only iron and cast iron pans and other traditional vessels for cooking only. I do not use any nonstick or even stainless steel in my kitchen. They are all brass, bronze, copper, tin, stone, iron or cast iron. I do have your knife which I am very proud of! Thanks for a very useful video!
Thanks Refika, for this useful information. I have in the past 4 years replaced my Teflon-coated pans with stainless steel or cast iron, and learned how to season these to make them non-stick.
⚘ Hello from Oklahoma, USA. I'm a New Subscriber and amazed with not only your intelligence and style of making these videos, but that you have so many Vegetarian recipes. NEEDED and APPRECIATED.
Hi Im a Mexican girl living in USA and fall in love to Turkish food love all the episodes thank you so much and wonderful team 🙏🏻🥰👍🏻👍🏻said Hi to Bahar 😘🌷
Most of the things I have learned over the years while cooking but I didn't exactly know why I did that. I'm glad you explained those tips into science and why behind it, that way I can explain them to my kids in the future instead of saying "just do as I say". A couple of tips I learned from you today and the last video of the meal prep will definitely use it in the future. Your knowledge of food always amazes me Rafika. And your passion always inspires me to cook more. Have a great weekend.
Refika, your explanations are really first class! Well done! As a cook of many long years there’s nothing new here for me (I’m 71 years old), but when I’m asked “How you do that?” means I can send the enquirer here. So many YT cooks make you wait while a process completes and boredom sets in, or they drown out the words with loud music. If anyone thinks your presentation is a little rushed the settings can slow it down. Far better than increasing the speed on the sluggards! Again, I’m very impressed. I’m looking forward to watching you cook specific recipes now… I do love learning new recipe ideas from first class cooks.
Hahaha, attitude is the key factor, I'd say. For example, I make the best bolognese sauce when I'm angry as hell or simply pissed off at the universe. Don't know why, but it's the truth. I probably don't fuss over the pot as much, just throw stuff in and leave it to cook. If I think too much about it (e.g. when I'm relaxed and attentive) I start tweaking, tasting, adjusting and it goes downhill from there. :)
Yes! Finally a video that has practical tips for the home cook. I've been trying to work on my techniques to improve my cooking skills and your 5 tips will definitely help me big time! Love the tip about how to use the oven settings efficiently as well as the technique to melting butter properly. Now I know how to get my food to cook evenly! Thank you so much ❣️
I realise that this video is 2 yrs old, but I'm relatively new to the channel. I love all of these tips but wanted to let you know, I received your amazing knife today!! Watching you, it seemed to make sense for me. I haven't had a chance to use it for any amount of time, but I will say, it feels great in my hand and as you say, it feels like an extension of my arm. I'll keep you posted as time goes on, but just wanted to say thank you, from Canada.
This was helpful, thank you. I now know where I go wrong sometimes when I brown my meat. I also wasn't aware you could get food processors with double blades. Mine is very old now but it works so I have never looked at the newer ones.
Hi from Costa Rica! I discovered you yesterday and I love every video. I’m learning Turkish and I’m in love with your culture and food. I’m definitely going to try to do more Turkish recipes with your help ☺️🇨🇷👋🏼
One of the best tips and tricks..it educated me to another level.love you so much.never thought of the oven this way. The science behind the food is so important for the taste.thank you for being my mentor
You are the only cooking channel I watch I am 63 and learn so much from you andI consider myself a good ole fashion cook ..I love to cooperate modern and young ideas for my family ....I love your content Keep up the Good Job from Canada
Hello Rafiqa,today I learned all the basic but most valuable tips from this video which I will be using it for the rest of my life...Inshaallah I will show this video to my kids before teaching them how to cook when they grow up dear ...lots of love from Melbourne 😘
Just an FYI: the Nakiri isn't for cutting sushi :) it's best for cutting through hard vegetables/fruits like winter squash, sweet potatoes, etc. The Japanese knife best for very precise slices for sushi without damaging the fish is usually the yanagiba (depends on the person but any sharp, thin, long flexible knife is great)
Thank you very much, Refika. For the past while I’ve been wanting to buy a food processor and new steel pan, but have been stalling since I hate having to continually return things due to choosing the wrong thing to begin with. So this will be super helpful in my decision making!
I’m so glad I found you and your team. It has really made me view foods and techniques in a new way. I’m amazed at how much work goes into making these videos. I’m glad you give us glimpses of that. It sets you apart from others I watch. I love when you all share the food. Keep up the good work.
It was adorable when she pronounced “veggies” as “wedgies” for me, cause I used to live in Istanbul and a lot of my coworkers and friends struggled with the “v” sound. In English, the v is more like the v in “evet” (but stronger - I can’t say that perfectly and the second I said “evet” or “var mı?”, everyone knew I was a yabancı), in English it’s never like the v in “tavuk” or “tuvalet”. I think they get taught that cause of German or something, I dunno. Reminds me when my boss was trying to tell me what “Kadife sokak” (bar street in the Kadıköy district of Istanbul, at least it was when I lived there, hope it still is), and he kept saying “welwet” and I told him “I don’t understand, that is not an English word” and he finally grabbed his shirt sleeve and said “•Like the clot!” (th is difficult, too), and I was like “ohhhh, velvet!” And he said it perfectly after that. 😂 No judgment, I can’t say “ö” or “ü” well in Turkish, not to mention I’d always use an upward intonation when asking a question like we do in English, everyone knew I was a foreigner (yabancı in Türkçe). Accents are wonderful, just sharing my memories and I love that they remind me of my time in Istanbul, the most beautiful city in the world. ❤️
Finally! took me 10 years (I started cooking 10 years ago) to understand the differences between pans, I was reading, reaseraching looking at youtubers and nothing... in english, spanish, chinese and japanese... Thanks Refika! you clear out all my doubts, specially those non stick ones. Now I don't have to wait another 10 years to figure out my oven hahahaha, thanks again!!! Greatings from Perú
Your tips are so helpful, and really appreciated! I love your videos so much🥰 My day becomes brighter every single time I watch you and your team create magic. If I could scoop you up and bring you to Vancouver, I would in a heartbeat❣️ I send you much love.😘
You addressed all the things that I have noticed over the years from both restaurants, and cooking at home. What you bring to us I haven't found anywhere else! I absolutely LOVE your videos! Thank you so much! I remember pointing out to some restaurants that the pizza was always soggy in the middle, so when they cut the pizza into slices, the end points were always soggy and undercooked. Made me a "Mad" Italian or a "Crazy" Greek! Neither aspersion do I care for! I usually ended up finishing the baking process once I got the pizza home! Grrrrr!
The best ever Y-peeler is from Ikea (and I have tested soooo many, due to joint problems and Y-peelers were originally designed as a technical aid for people with arthritis and similar, so I got my first one from an occupational therapist)! It has rounded edges (where yours has straight steel), so much more comfy. It also cuts better and easier, more smooth. Really a much better peeler, you should get one! I also often use it to cut strips of vegetables. Actually I bought special such ones meant for veggie cutting, but this one is so much better, I gave the others away… ☺️🤗
I started to write out some tips for my grandchildren to start cooking using and understanding what utensils to choose...SO THANK YOU REFICA.... well done ..skills for life xx n
I’m new to Turkish food and I’m so appreciative of all the tips and stories you have in your videos! 💛 I’m learning so much and videos like this are incredibly helpful for a new cook like me. Thank you Refika!!!! 🥰🥰🥰
Refika, I just discovered your channel today, and after watching three of your videos, I have learned some enlightening tips to make tastier soups, new recipes, ideas for seasonings, and better ways to use my tools in the kitchen: knives, oven, stove, pans, etc. Thank you very much!
Hiii rafika .... , it is a coincidence because my dad was teaching me exactly same things while using stove ( when to use which eye of stove , how not to burn the dishes ) , how to use cast iron pans etc, these are so simple yet soo useful tips and prevents lot of work afterwards , bravo rafika 👏👏, these tips are particularly useful for beginners to kitchen , helps prevent lot of disasters 😀, love from india ... ps : the best mushrooms I ate was after grilling on very hot flame , they were nicely charred but retained water and were soo juicy 😋
Those are great tips and some I already knew, but some which is new to me and I thank you so much for demonstrating how we can cook without damaging our cookware, stove, and the quality of our food.
Hello from Malaysia... Yes! Serrated knife has help me a lot in preparing meal. I recently healed from broken dominant forearm n discovered that it's easier to cut so many veg using serrated knife..
HI Refika, great video. I simply love your recipes. I watch turkish serials, I love turkish food and am also learning turkish. Te sukker ederim. Hope to visit your country someday. Love from India.
This is excellent info. I never thought I could fall in love with an oven but… I love to cook and these tips can help me take it to a whole new level. Thanks. You are such a great team. 💕from 🇨🇦Canada
I have a lot of knives . One for all chopping. My mothers old wooden handle knife for most cutting. A small paring knife for peeling. A peeler for carrots .I have one long bread knife. But for different breads I have a couple more. Great show.
This is great information, I just usually put the oven on and hope for the best and checking my food every half hour or so…. Thanks Refika, thus might actually make me a better bread baker and overall home cook! ❤️
Thank you for the wonderful advice. I absolutely love watching you on RUclips. I have always admired your chef’s knife and now I know how to get one. I’m thrilled. You and your team are amazing. ☮️❤️
By the way I haven't stopped making your lentil bread I make it with lots of flavors Garlic olives anchovy nuts capers fetta cheese Best recipe ever Thank you
Thank you so much for sharing your cuisine wisdom. I found your channel recently and I am a subscriber now. Love your content and the fact that you make cooking easy. Sending virtual hugs from Melbourne Australia.
Thank you Refika for leading by example! This is by far the most educative video on info scattered all over the internet, but never really brought together to explain the reasons with examples and solutions! I have replaced all teflon products with cermaics, good stainless steel and cast iron and the food does make a lot of a difference as it's more flavourful, apetizing and fulfilling.
Thank you Refika.. I had asked for this and you had promised ❤❤❤... Every info was valuable. Would see it again to grasp all the points.. And definitely sharing. Much ❤
Thank you Refika! You have often given us little tips during recipe videos but this is such a treasure, hearing so much advice on using kitchen appliances etc all in one video. If anyone ever asks me about this kind of stuff I'll just be sending them to this video and telling them to subscribe asap! You always leave me feeling like I've truly learned and had great fun in the process. Love to you and all the team ❤
Really good i learn a lot from you please keep doing the cooking tips it's very helpful i am English but now I am living in the Philippines so i cook things from all over the world so I can't wait to try out some of your recipes as you explain them clearly most don't do that ? Then some over do it they seem to love to show how fast they can cut up a onion
Thank you so much for this video. I learned so much, especially about which pan to use. I had no idea what a difference it can make. Lastly you are so right about how your mental state can effect the outcome of your food. If I'm in a foul mood we get takeout. Thank you again. Dawn from New Orleans.
Ciao Refika, you have been a great teacher who was able to explain things properly. My best compliments! I have learned a lot from you and made order on Amazon. I am getting cast iron and steel pan!. Thank you so much
Hello Rafika, I love your show and I benefit a lot from it. I follow your recèpes and they turn out great. This specific episode is extremely beneficial. Thank you. My best regards from Calgary, Alberta Canada 🇨🇦
I'm sure that you'll agree that the quality of the food that is chosen is also a huge determining factor in the flavor of a dish. Here in the USA, some meats, poultry or anything else is made of not cleane environment so the end result is not so good taste, smell or even good for the health. Where as organic, no pesticides etc. is cleaner, fresher, lasts longer which results in better taste, less waste and overall goodness.
@@Refika I have two questions for you that I cannot get an answer for. Firstly, in Turkish or Levant cuisine is the mint spearmint or peppermint, or is it just personal preference? Secondly, I am obsessed with pomegranates, could you please offer two or three recipes that highlight this wonderful fruit?
So many good ideas and tips on this video, I need to get some better stainless steel pans or maybe a couple of copper ones. Also the best thing I ever did to improve my cooking was learning to sharpen my knives properly! Makes the world of difference when they actually cut
Very, very educational, Refika. This is why I love you and your team. I thought I was a pretty good cook before, but you’ve given me courage to try new things and taught me these amazing techniques. Thank you all very much!
I’ve just purchased a Steele pan today, I wish I’d seen this video before I made this decision even though I researched it online. Now I just need to use it properly guided by you. Thankyou so much this was really interesting for me on all counts. I need to now lurches a new chopping knife. Love your channel. Lynne (Northeast England) 💐
And thank you for the knife and pan tutorial!! I seem to be using just about everything as I should without knowing it. :) But, I do want to get that chopping knife, that would come in very handy. I tend to use the chief knife because it has a slight arch to it, but the blade isn't rounded enough. The oven info was very interesting. I wish I had an oven like that (and a gas stove LOL). I'm in the US and I don't ever remember seeing an oven that has the two solid "pan" style shelves, I've only seen them with the wire racks. You do get what is called a broiler pan (which sits on top of the wire rack) and is a shallow pan about 2in/ 5cm deep and has a rack like cover that has a wavy bottom with holes (so the juices can drip to the pan below). It's usually used to broil (grill) meats (beef or pork). But I don't like to cook my meats that way, they get too dry for me as I like my beef pretty rare. For pizza and some breads, I bought a pizza stone, which is heated up in the oven first, then the pizza is placed on the stone. For the pizza I start it out in the middle of the oven then move it to the top position of the oven to finish off the pizza's top. This makes the crust nice and crunchy and the top cheese gooey. Next time I'm in the market for an oven, I'll have to see if I can find one with the solid pan/shelves yours had. I really like that.
Hello Refika, I hope everything is well with you and those around you. Thank you so much for this educational video; as usual, you are an amazing team. I got to say I need a lot of money to re-do my kitchen from utensils to oven. I’ll start with my pots and pans and let you know how it goes as I progress. Please keep it up as we home cooks need you. All the best!
Refika, the best, high speed blenders can NOT have glass canisters, because the high speed regularly causes them to break/explode! Thst is why ALL great high speed blenders like e.g. the Vitamix, the Blendtec or the Norwegian brand Raw have plastic canisters/pitchers! They do become «frosted» after a good while, but it is just the very surface that gets «sanded» by the food being thrown onto it, you don’t get worrisome amounts of plastic in your food (had that been the case, the canisters would break before long rather than just look «frosted»)!
It highly depends on the pan and stove, but on mine i learned that I can vulgarly put dry mushrooms on dry (unwatered and unoiled), preheated pan and they are so dry and hot that you can fry them on very dark brown on regular butter.
Thank you Refika😘 You have given us such an advance and detailed tips as a pro cook at home. You surely surprise me on placing the pizza crust at the bottom, so there isn’t a need to buy extra pizza stone or cast iron pizza pan anymore! My favourite kitchen knives are santoku, chef and pairing knives and totally obsessed with German Wusthof brand. By the way you are looking fabulous, love that shine in your skin. 😎
Hello from Cape Town, South Africa. I have to give you three compliments . 1. I love the top you're wearing. 2. You look fabulous these last few weeks. 3. Because this is a cooking channel... Once again thanks for the great tips🤘🏻🌟
Yes, isn't Refika glowing !? Healthy, happy and fantastic tips to share.
I was thinking the same thing. Refika looks so beautiful in this video.
Woww Karin ❤️ Such a kind soul you are... So much appreciated... Sending you much love and hugs
Hello fellow Cape Town South African! Greetings from Colorado Springs USA! I agree Refika is awesome, has great tips, and so fun to watch!
She deserves so many compliments and more!
Thank you!
Your explanations are so clear and comprehensive! You explained the differences between all of these so well, better than I've heard before. Thanks for teaching us about kitchen tools!
This is absolutely brilliant! So many recipes out there, but very few practical video like this one. Congratulations 🎊 👏 💐
Ooooo thank youuu 🙏🧿😘
Refika, you are a true product of Turkish education system :) Our generation would immediately pick up the sea and land analogy 😂 very much needed video! Thanks for posting.
🤓🤓❤️ hahaha! thank you so much for watching
Sending love from Ohio USA again! Thanx for being you! We love you!
Sending love back to Ohio USA! and big hugs also ❤️
Excellent! You can't cook well until you know which equipment is used when, how, and why. Knowing your equipment is every bit as important as knowing your ingredients.
As always thank you.,
Absolutely!
You are one of a kind, Refika! This is the kind of input that hardly anyone can offer. By doing this you set yourself apart from the youtube cook community. I can really feel how you see it as your mission to share your incredible expertise with us, ordinary cooks, and how it makes you happy. Watching you makes me so happy! I wish you all the best...
Thank you so much for understanding and appreciating the essence of what we are trying to achieve. It truly means a lot to us.
We appreciate Refikas advice. In fact, I hear her voice in my house very often, she has now become a member of the family,as has her team. We do appreciate their input , comments and advice, but the looks of appreciation when eating the food is difficult to tolerate. However, we will continue to enjoy all aspects of your production, and use your recipes and take your advice. David and Marika Bell Queensland, Australia.
Love you and your team, Refika! So glad you are taking the time and trouble to make demos in English. I know it's a lot of work, but it is much appreciated! Be well and stay safe!!
So much valuable information. I will have to save this video and show it to my grandson who wants to become a chef.
I am so glad that you think so... Send him my love and best of luck to him!
Now that is how "creative" works... this is a very brilliant and unique video on RUclips... thank you Refika for always STANDING OUT like you do 😍😍
thank you for appreciating what we do and all the love ❤️
Very useful tips. The oven tips are super useful for me. Helped me understand my oven better. I use only iron and cast iron pans and other traditional vessels for cooking only. I do not use any nonstick or even stainless steel in my kitchen. They are all brass, bronze, copper, tin, stone, iron or cast iron. I do have your knife which I am very proud of! Thanks for a very useful video!
So glad that it was helpful... Please keep me updated how it affects your cooking :) Much love and best of luck!
Thanks Refika, for this useful information. I have in the past 4 years replaced my Teflon-coated pans with stainless steel or cast iron, and learned how to season these to make them non-stick.
⚘ Hello from Oklahoma, USA. I'm a New Subscriber and amazed with not only your intelligence and style of making these videos, but that you have so many Vegetarian recipes. NEEDED and APPRECIATED.
Oh my this is the absolute best techniques video I've seen. Thanks so much, Refika and the gang. Love from Manila, Philippines ❤️🇵🇭
Hi Im a Mexican girl living in USA and fall in love to Turkish food love all the episodes thank you so much and wonderful team 🙏🏻🥰👍🏻👍🏻said Hi to Bahar 😘🌷
Thanks so much for sharing your cooking secrets. I never knew about the oven secrets.
Happy to help!
Most of the things I have learned over the years while cooking but I didn't exactly know why I did that. I'm glad you explained those tips into science and why behind it, that way I can explain them to my kids in the future instead of saying "just do as I say". A couple of tips I learned from you today and the last video of the meal prep will definitely use it in the future. Your knowledge of food always amazes me Rafika. And your passion always inspires me to cook more. Have a great weekend.
I am soo glad to read those words... The video serves it's purpose, this i can tell by that ❤️
Refika, your explanations are really first class! Well done! As a cook of many long years there’s nothing new here for me (I’m 71 years old), but when I’m asked “How you do that?” means I can send the enquirer here. So many YT cooks make you wait while a process completes and boredom sets in, or they drown out the words with loud music. If anyone thinks your presentation is a little rushed the settings can slow it down. Far better than increasing the speed on the sluggards! Again, I’m very impressed. I’m looking forward to watching you cook specific recipes now… I do love learning new recipe ideas from first class cooks.
Excellent video! My mother taught me to bake really well, but not to cook other things. These are tips that will help me to be a much better cook.
Hahaha, attitude is the key factor, I'd say. For example, I make the best bolognese sauce when I'm angry as hell or simply pissed off at the universe. Don't know why, but it's the truth. I probably don't fuss over the pot as much, just throw stuff in and leave it to cook. If I think too much about it (e.g. when I'm relaxed and attentive) I start tweaking, tasting, adjusting and it goes downhill from there. :)
Yes! Finally a video that has practical tips for the home cook. I've been trying to work on my techniques to improve my cooking skills and your 5 tips will definitely help me big time! Love the tip about how to use the oven settings efficiently as well as the technique to melting butter properly. Now I know how to get my food to cook evenly! Thank you so much ❣️
I realise that this video is 2 yrs old, but I'm relatively new to the channel. I love all of these tips but wanted to let you know, I received your amazing knife today!! Watching you, it seemed to make sense for me. I haven't had a chance to use it for any amount of time, but I will say, it feels great in my hand and as you say, it feels like an extension of my arm. I'll keep you posted as time goes on, but just wanted to say thank you, from Canada.
This was helpful, thank you. I now know where I go wrong sometimes when I brown my meat. I also wasn't aware you could get food processors with double blades. Mine is very old now but it works so I have never looked at the newer ones.
Would LOVE to see a video on how you care for the cast iron. I see people have different techniques, interested in yours, please!😃🖤
Refica is just so wonderful ! Her ideas and energy is so contagious
Even when I visit Gran Canaria, you are playing on the TV at the expensive bar and it made me smile.
Hi from Costa Rica! I discovered you yesterday and I love every video. I’m learning Turkish and I’m in love with your culture and food. I’m definitely going to try to do more Turkish recipes with your help ☺️🇨🇷👋🏼
One of the best tips and tricks..it educated me to another level.love you so much.never thought of the oven this way.
The science behind the food is so important for the taste.thank you for being my mentor
You are the only cooking channel I watch I am 63 and learn so much from you andI consider myself a good ole fashion cook ..I love to cooperate modern and young ideas for my family ....I love your content Keep up the Good Job from Canada
Hello Rafiqa,today I learned all the basic but most valuable tips from this video which I will be using it for the rest of my life...Inshaallah I will show this video to my kids before teaching them how to cook when they grow up dear ...lots of love from Melbourne 😘
Your heartwarming smile and soothing voice always bring a smile on my face. Love your videos and thank you for sharing your passion in food with us 😊
You are so welcome! Such a heartwarming message... Thank you for the love ❤️❤️❤️
We have been staying in air B&B and the lack of good kitchenware is killing my cooking! Appreciate all your good tips!
Just an FYI: the Nakiri isn't for cutting sushi :) it's best for cutting through hard vegetables/fruits like winter squash, sweet potatoes, etc. The Japanese knife best for very precise slices for sushi without damaging the fish is usually the yanagiba (depends on the person but any sharp, thin, long flexible knife is great)
I'm living proof one is not too old to learn things...things I thought I already knew! Thank you!!!
Thank you very much, Refika. For the past while I’ve been wanting to buy a food processor and new steel pan, but have been stalling since I hate having to continually return things due to choosing the wrong thing to begin with. So this will be super helpful in my decision making!
yay!! this was the whole purpose of this video... glad it worked for you
I’m so glad I found you and your team. It has really made me view foods and techniques in a new way. I’m amazed at how much work goes into making these videos. I’m glad you give us glimpses of that. It sets you apart from others I watch. I love when you all share the food. Keep up the good work.
Thank youu! ❤️
You are so right about the knives! I got a smaller knife a few years ago and it made a HUGE difference in my cooking prep!
Dear Rafika, may I ask you, please teach the caramelization of sugar. By the way, we are your fans who enjoy your videos❣️😍🌹
It was adorable when she pronounced “veggies” as “wedgies” for me, cause I used to live in Istanbul and a lot of my coworkers and friends struggled with the “v” sound. In English, the v is more like the v in “evet” (but stronger - I can’t say that perfectly and the second I said “evet” or “var mı?”, everyone knew I was a yabancı), in English it’s never like the v in “tavuk” or “tuvalet”. I think they get taught that cause of German or something, I dunno. Reminds me when my boss was trying to tell me what “Kadife sokak” (bar street in the Kadıköy district of Istanbul, at least it was when I lived there, hope it still is), and he kept saying “welwet” and I told him “I don’t understand, that is not an English word” and he finally grabbed his shirt sleeve and said “•Like the clot!” (th is difficult, too), and I was like “ohhhh, velvet!” And he said it perfectly after that. 😂 No judgment, I can’t say “ö” or “ü” well in Turkish, not to mention I’d always use an upward intonation when asking a question like we do in English, everyone knew I was a foreigner (yabancı in Türkçe). Accents are wonderful, just sharing my memories and I love that they remind me of my time in Istanbul, the most beautiful city in the world. ❤️
❤️❤️❤️😘😘😘
thanks for sharing with me your memories here... and yes, our differences of any kind makes us special and unique, I definitely agree!
Finally! took me 10 years (I started cooking 10 years ago) to understand the differences between pans, I was reading, reaseraching looking at youtubers and nothing... in english, spanish, chinese and japanese... Thanks Refika! you clear out all my doubts, specially those non stick ones. Now I don't have to wait another 10 years to figure out my oven hahahaha, thanks again!!! Greatings from Perú
Your tips are so helpful, and really appreciated! I love your videos so much🥰 My day becomes brighter every single time I watch you and your team create magic.
If I could scoop you up and bring you to Vancouver, I would in a heartbeat❣️
I send you much love.😘
Wow ❤️❤️❤️ thanks for all the love and thanks for appreciating what we put out there 🙏
Great tips!! I love your approach to food, cooking and sustainability. Thank you for sharing your wisdom
Thank you so much for being a member of the family and sharing what we put our there...
You have definitely shined here Professor Rafika in this advice. I ❤ for it.
This answered so many questions I didn't even know I had. No wonder some recipes haven't worked out for me. Thank you soooo much! You're brilliant!
Brilliant, useful and much needed video. Thank you so much Rafika. Love to you and the team.
❤️
This is very very helpful! Thank you very much! I now know why my pizza is always soggy or burnt and dry 😅
You addressed all the things that I have noticed over the years from both restaurants, and cooking at home. What you bring to us I haven't found anywhere else! I absolutely LOVE your videos! Thank you so much! I remember pointing out to some restaurants that the pizza was always soggy in the middle, so when they cut the pizza into slices, the end points were always soggy and undercooked. Made me a "Mad" Italian or a "Crazy" Greek! Neither aspersion do I care for! I usually ended up finishing the baking process once I got the pizza home! Grrrrr!
The best ever Y-peeler is from Ikea (and I have tested soooo many, due to joint problems and Y-peelers were originally designed as a technical aid for people with arthritis and similar, so I got my first one from an occupational therapist)! It has rounded edges (where yours has straight steel), so much more comfy. It also cuts better and easier, more smooth. Really a much better peeler, you should get one! I also often use it to cut strips of vegetables. Actually I bought special such ones meant for veggie cutting, but this one is so much better, I gave the others away… ☺️🤗
Thank you! I’m going to IKEA next week and will look for one. 💕🙏
I started to write out some tips for my grandchildren to start cooking using and understanding what utensils to choose...SO THANK YOU REFICA....
well done ..skills for life xx n
Ooo you are doing something great.. my heat is with you.. hope I can be of help 😘😘😘😘
I’m new to Turkish food and I’m so appreciative of all the tips and stories you have in your videos! 💛 I’m learning so much and videos like this are incredibly helpful for a new cook like me. Thank you Refika!!!! 🥰🥰🥰
Refika, I just discovered your channel today, and after watching three of your videos, I have learned some enlightening tips to make tastier soups, new recipes, ideas for seasonings, and better ways to use my tools in the kitchen: knives, oven, stove, pans, etc. Thank you very much!
Hiii rafika .... , it is a coincidence because my dad was teaching me exactly same things while using stove ( when to use which eye of stove , how not to burn the dishes ) , how to use cast iron pans etc, these are so simple yet soo useful tips and prevents lot of work afterwards , bravo rafika 👏👏, these tips are particularly useful for beginners to kitchen , helps prevent lot of disasters 😀, love from india ... ps : the best mushrooms I ate was after grilling on very hot flame , they were nicely charred but retained water and were soo juicy 😋
So glad that you liked the video! your father definitely knew his ways in the kitchen, I can tell! You are a lucky daughter :)
@@Refika 🥰 ❣
Those are great tips and some I already knew, but some which is new to me and I thank you so much for demonstrating how we can cook without damaging our cookware, stove, and the quality of our food.
Hello from Malaysia... Yes! Serrated knife has help me a lot in preparing meal. I recently healed from broken dominant forearm n discovered that it's easier to cut so many veg using serrated knife..
Love all of these tips! Thank you for this video! You clearly care and want to help us become better chefs! ❤️
HI Refika, great video. I simply love your recipes. I watch turkish serials, I love turkish food and am also learning turkish. Te sukker ederim. Hope to visit your country someday. Love from India.
That’s so helpful, thank you. I thought I knew how to use my oven but I didn’t know most of this. I love your channel.
Thank you so much Refika for explaining What,Why, and How in the kitchen so we can be a better cooks!
Any time! glad that it was helpful for you ❤️
This is excellent info. I never thought I could fall in love with an oven but… I love to cook and these tips can help me take it to a whole new level.
Thanks. You are such a great team. 💕from 🇨🇦Canada
I have a lot of knives . One for all chopping. My mothers old wooden handle knife for most cutting. A small paring knife for peeling. A peeler for carrots .I have one long bread knife. But for different breads I have a couple more. Great show.
Thanks for the tips! I am anxiously waiting for the dry Baklava recipe. Best regards.
Thank you so much for this information. You put so much care into your videos and I always appreciate them
This is great information, I just usually put the oven on and hope for the best and checking my food every half hour or so…. Thanks Refika, thus might actually make me a better bread baker and overall home cook! ❤️
Loving your videos here in Scotland! I think you pitch your videos just right. Clear, enthusiastic, and informative. ❤
Thank you for the wonderful advice. I absolutely love watching you on RUclips. I have always admired your chef’s knife and now I know how to get one. I’m thrilled. You and your team are amazing. ☮️❤️
Brilliant, I had no idea about alot of these, thank you. Now my mum might make friends with her new-fangled (modern) oven/grill combo xxx
By the way I haven't stopped making your lentil bread
I make it with lots of flavors
Garlic olives anchovy nuts capers fetta cheese
Best recipe ever Thank you
Thank you so much for sharing your cuisine wisdom. I found your channel recently and I am a subscriber now. Love your content and the fact that you make cooking easy. Sending virtual hugs from Melbourne Australia.
So true! Nothing turns out for me when I dont feel well or too tired. 👏👏🌷
Thank you Refika for leading by example! This is by far the most educative video on info scattered all over the internet, but never really brought together to explain the reasons with examples and solutions!
I have replaced all teflon products with cermaics, good stainless steel and cast iron and the food does make a lot of a difference as it's more flavourful, apetizing and fulfilling.
Hello from Florida , I’m here for the secret to fabulous food.
I watched this video to get a sneak peak of your kitchen and your stove and kitchen back splash is beautiful.
Great lessons Rafika! You made it so simple...just adorable.
Your blogs are like finding hidden treasure. Can't wait to try a few. Thanks.
Thank you Refika.. I had asked for this and you had promised ❤❤❤...
Every info was valuable. Would see it again to grasp all the points.. And definitely sharing. Much ❤
Your oven is fascinating. There are way more options than I have on mine (I'm in the US)!
A lot of great information. I'll be saving and referring to this video time and again. I love that oven. Thanks Refika!
Great tips, and definitely not found anywhere else, thank you Refika for sharing so much knowledge, you explain everything really well 👏🏻
Thank you Refika! You have often given us little tips during recipe videos but this is such a treasure, hearing so much advice on using kitchen appliances etc all in one video. If anyone ever asks me about this kind of stuff I'll just be sending them to this video and telling them to subscribe asap! You always leave me feeling like I've truly learned and had great fun in the process. Love to you and all the team ❤
Really good i learn a lot from you please keep doing the cooking tips it's very helpful i am English but now I am living in the Philippines so i cook things from all over the world so I can't wait to try out some of your recipes as you explain them clearly most don't do that ? Then some over do it they seem to love to show how fast they can cut up a onion
Thank you so much for this video. I learned so much, especially about which pan to use. I had no idea what a difference it can make. Lastly you are so right about how your mental state can effect the outcome of your food. If I'm in a foul mood we get takeout. Thank you again. Dawn from New Orleans.
Thank youuu
May your light shine forever Refika! Very useful tips that will make cooking easier. Thanks!
Thank you so much Ahmet 🙏🙏❤️
Ciao Refika, you have been a great teacher who was able to explain things properly. My best compliments! I have learned a lot from you and made order on Amazon. I am getting cast iron and steel pan!. Thank you so much
Hello Rafika,
I love your show and I benefit a lot from it. I follow your recèpes and they turn out great. This specific episode is extremely beneficial. Thank you.
My best regards from Calgary, Alberta Canada 🇨🇦
Sooo glad that it was helpful for you!
Thank you for improving my cooking once again!!!
I'm sure that you'll agree that the quality of the food that is chosen is also a huge determining factor in the flavor of a dish. Here in the USA, some meats, poultry or anything else is made of not cleane environment so the end result is not so good taste, smell or even good for the health. Where as organic, no pesticides etc. is cleaner, fresher, lasts longer which results in better taste, less waste and overall goodness.
Definitely!
@@Refika I have two questions for you that I cannot get an answer for. Firstly, in Turkish or Levant cuisine is the mint spearmint or peppermint, or is it just personal preference? Secondly, I am obsessed with pomegranates, could you please offer two or three recipes that highlight this wonderful fruit?
So many good ideas and tips on this video, I need to get some better stainless steel pans or maybe a couple of copper ones. Also the best thing I ever did to improve my cooking was learning to sharpen my knives properly! Makes the world of difference when they actually cut
Glad it was helpful! And yes! definitely... sharpening knives properly is a very important skill to acquire in the kitchen
Very, very educational, Refika. This is why I love you and your team. I thought I was a pretty good cook before, but you’ve given me courage to try new things and taught me these amazing techniques. Thank you all very much!
Happy to hear that! Thank you back ❤️😘
Fantastic post!! Thank you! After many years of cooking, this video has taught me so much! Bravo!!! 👏
I’ve just purchased a Steele pan today, I wish I’d seen this video before I made this decision even though I researched it online. Now I just need to use it properly guided by you. Thankyou so much this was really interesting for me on all counts. I need to now lurches a new chopping knife. Love your channel. Lynne (Northeast England) 💐
Refika the great earth mother leaves me in awe💓
And thank you for the knife and pan tutorial!! I seem to be using just about everything as I should without knowing it. :) But, I do want to get that chopping knife, that would come in very handy. I tend to use the chief knife because it has a slight arch to it, but the blade isn't rounded enough.
The oven info was very interesting. I wish I had an oven like that (and a gas stove LOL). I'm in the US and I don't ever remember seeing an oven that has the two solid "pan" style shelves, I've only seen them with the wire racks. You do get what is called a broiler pan (which sits on top of the wire rack) and is a shallow pan about 2in/ 5cm deep and has a rack like cover that has a wavy bottom with holes (so the juices can drip to the pan below). It's usually used to broil (grill) meats (beef or pork). But I don't like to cook my meats that way, they get too dry for me as I like my beef pretty rare.
For pizza and some breads, I bought a pizza stone, which is heated up in the oven first, then the pizza is placed on the stone. For the pizza I start it out in the middle of the oven then move it to the top position of the oven to finish off the pizza's top. This makes the crust nice and crunchy and the top cheese gooey.
Next time I'm in the market for an oven, I'll have to see if I can find one with the solid pan/shelves yours had. I really like that.
Thank for sharing with me your experience with it ❤️❤️ I am glad you liked the video 🙏
Hello Refika, I hope everything is well with you and those around you.
Thank you so much for this educational video; as usual, you are an amazing team.
I got to say I need a lot of money to re-do my kitchen from utensils to oven. I’ll start with my pots and pans and let you know how it goes as I progress.
Please keep it up as we home cooks need you.
All the best!
Thank you sooooooooo much for brilliant tips! Very practical and useful. Definitely haven’t come across anyone giving these kind of tips
Brilliant! I'm learning more about plant based cooking and your channel is helping me so much!
Refika, the best, high speed blenders can NOT have glass canisters, because the high speed regularly causes them to break/explode! Thst is why ALL great high speed blenders like e.g. the Vitamix, the Blendtec or the Norwegian brand Raw have plastic canisters/pitchers! They do become «frosted» after a good while, but it is just the very surface that gets «sanded» by the food being thrown onto it, you don’t get worrisome amounts of plastic in your food (had that been the case, the canisters would break before long rather than just look «frosted»)!
I love your videos! I’ve learned so much from your channel!
It highly depends on the pan and stove, but on mine i learned that I can vulgarly put dry mushrooms on dry (unwatered and unoiled), preheated pan and they are so dry and hot that you can fry them on very dark brown on regular butter.
Thanks Refika I think this was excellent and not many chefs explain these things so well.
Thank you Refika😘 You have given us such an advance and detailed tips as a pro cook at home. You surely surprise me on placing the pizza crust at the bottom, so there isn’t a need to buy extra pizza stone or cast iron pizza pan anymore! My favourite kitchen knives are santoku, chef and pairing knives and totally obsessed with German Wusthof brand.
By the way you are looking fabulous, love that shine in your skin. 😎