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
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 😘🌷
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!
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.
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.
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.,
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.
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!
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...
⚘ 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.
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!!
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.
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.
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.
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!
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
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)
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 ❣️
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… ☺️🤗
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
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 😘
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 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!
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. :)
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.
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
No one talks about the steel type of the pots and pans! Big respect for your knowledge Refika! Very often even these "good" brands sell low quality pots, and not once I've been hugely dissapointed as it turned to be low quality steel, just made thicker, so it looks good, and as people do not even know about the subject you mentioned, it flies. Good quality steel should not discolour in a way that one sees petrol like patches.. other thing is little rust spots. The problem is, it used to say on cookery what type of steel was used, but not anymore. Thank you for teaching such important matters Refika!
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 ☺️🇨🇷👋🏼
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..
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 😋
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!
Salaam Islamabad and Peshawar Pakistan. .. Mrs Rafika .. wonderful... you are like our family member . We learn a lot from you . Most of the Pakistani foods have Turkish roots as Turkish Muslim ruled India for 1000 years. PULAO KABAB NAN KOFTA BIRYANI SHORBA SIEKH KABAB. ... in Peshawar we cook many types of kabab ... chapal kabab. ., dam pukht .. shami kabab .. shinwari gosh. .. reshmi kabab... etc.. best wishes.. May Allah bless you
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.
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!
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.
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.
Hello Thanks for your ideas...useful for my friends newer ovens Nice Olde brasse outer fittings There are however only 2 rules Bake often,healthy option too. ALWAYS READ & REREAD the booklet......esp the temp chart and how to get it A blast burner often replaces a drill. Omelettes and cheese toppings on a non stick pan. Rule2.. KNOW Your 0VEN. Litle adjustments tips and tricks of your OWN oven. That's all.
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!!!! 🥰🥰🥰
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
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.
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.
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?
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.😘
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
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. 😎
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) 💐
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, from Charlotte, NC (USA), for this extraordinary tutorial. It helps me to purchase more items (my toys) for my kitchen and to give to my 2 daughters.
I always enjoy your videos and I have tried a number of your recipes, all of which were delicious. When you were discussing pans, you did not mention carbon steel when you were discussing the different types. Carbon steel pans are often used in restaurants for frying pans and saute pans. Like aluminum, copper, or coated pans, they heat very quickly and are light in weight. They are more durable and do not have the same issues that copper and aluminum do when it comes to pitting or heat. Also, they do not emit gas as coated pans do. The issue many home cooks have with them is that like cast iron pans, they need to be properly seasoned with a high-temperature oil so they develop a seal on the carbon steel. Once a person knows how to seal the pan properly these pans only improve with age. I use a 10 inch [25 centimeter] carbon steel frying pan for almost all of my sauteing and frying of foods but I do not have a large family to cook for. My 10-inch pan is excellent at frying up a small steak or sauteing vegetables. It also makes excellent fried eggs, as well as, omelets and crepes. There are some amazingly good quality carbon steel pans made in France by de Buyer and Matfer. In the US and Canada, you can buy these French brands of pans but Lodge and Paderno also make very good ones for the home cook which are less expensive. There are also some very good RUclips videos on how to season a carbon steel pan [or a cast iron pan] which are excellent for someone who has never learned how to do this. Of course, if you are as old as I am you probably saw your mother and grandmother do this when you were a child. Thank you again for your wonderful shows and all my best to you and all of your crew. Whenever I watch one of your videos, it is like visiting with old friends.
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!
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
My favorite pan is french ... Matfer black steel skillet 9.5 in ... You season it like cast iron but if the pan is too hot it cools off faster than cast iron when you lower the heat ... if food is acid I use stainless or ceramic pot
Really good advice for long-term kitchen cookware purchase, correct use & maint. for avoiding common mistakes! Gr8 suggestions to follow/improve food quality & save fuel n time
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. ☮️❤️
Hello from United Arab Emirates (Middle East). Love your videos. Helps me to learn and explore my cooking passion. However in the oven that we have in UAE don't have settling like the one you showed. We called it a range. It's a stove and a oven together. The only setting we have are grill (top) and temperature (for the bottom heat)
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
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
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 😘🌷
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!
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.
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.
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!
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 ❤️
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!
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.
⚘ 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.
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 ❤️
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!
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.
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.
Even when I visit Gran Canaria, you are playing on the TV at the expensive bar and it made me smile.
Oh my this is the absolute best techniques video I've seen. Thanks so much, Refika and the gang. Love from Manila, Philippines ❤️🇵🇭
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 ❤️
This is absolutely brilliant! So many recipes out there, but very few practical video like this one. Congratulations 🎊 👏 💐
Ooooo thank youuu 🙏🧿😘
I'm living proof one is not too old to learn things...things I thought I already knew! Thank you!!!
Dear Rafika, may I ask you, please teach the caramelization of sugar. By the way, we are your fans who enjoy your videos❣️😍🌹
Refica is just so wonderful ! Her ideas and energy is so contagious
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!
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
Would LOVE to see a video on how you care for the cast iron. I see people have different techniques, interested in yours, please!😃🖤
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)
Thanks so much for sharing your cooking secrets. I never knew about the oven secrets.
Happy to help!
We have been staying in air B&B and the lack of good kitchenware is killing my cooking! Appreciate all your good tips!
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.
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 ❣️
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!
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. 💕🙏
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
You have definitely shined here Professor Rafika in this advice. I ❤ for it.
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 😘
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 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!
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. :)
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.
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 😘😘😘😘
No one talks about the steel type of the pots and pans! Big respect for your knowledge Refika! Very often even these "good" brands sell low quality pots, and not once I've been hugely dissapointed as it turned to be low quality steel, just made thicker, so it looks good, and as people do not even know about the subject you mentioned, it flies. Good quality steel should not discolour in a way that one sees petrol like patches.. other thing is little rust spots. The problem is, it used to say on cookery what type of steel was used, but not anymore. Thank you for teaching such important matters Refika!
This is very very helpful! Thank you very much! I now know why my pizza is always soggy or burnt and dry 😅
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 ☺️🇨🇷👋🏼
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..
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 🥰 ❣
Refika the great earth mother leaves me in awe💓
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
So true! Nothing turns out for me when I dont feel well or too tired. 👏👏🌷
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 ❤️
Salaam Islamabad and Peshawar Pakistan. .. Mrs Rafika .. wonderful... you are like our family member . We learn a lot from you . Most of the Pakistani foods have Turkish roots as Turkish Muslim ruled India for 1000 years. PULAO KABAB NAN KOFTA BIRYANI SHORBA SIEKH KABAB. ... in Peshawar we cook many types of kabab ... chapal kabab. ., dam pukht .. shami kabab .. shinwari gosh. .. reshmi kabab... etc.. best wishes.. May Allah bless you
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.
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 ❤️❤️❤️
Hello from Florida , I’m here for the secret to fabulous food.
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!
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!
Brilliant, useful and much needed video. Thank you so much Rafika. Love to you and the team.
❤️
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.
Thanks for the tips! I am anxiously waiting for the dry Baklava recipe. Best regards.
I have brabantia capcilated pans for over 20 years there are my favourite pans still good as new
Thank you for improving my cooking once again!!!
I watched this video to get a sneak peak of your kitchen and your stove and kitchen back splash is beautiful.
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.
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...
So useful! Yes, Cooking is an art, but Science is her sister. I"m sure we hqve all leearned; thank you!
Hello Thanks for your ideas...useful for my friends newer ovens
Nice Olde brasse outer fittings
There are however only 2 rules
Bake often,healthy option too.
ALWAYS READ & REREAD the booklet......esp the temp chart and how to get it
A blast burner often replaces a drill.
Omelettes and cheese toppings on a non stick pan.
Rule2..
KNOW Your 0VEN. Litle adjustments tips and tricks of your OWN oven.
That's all.
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!!!! 🥰🥰🥰
Loving your videos here in Scotland! I think you pitch your videos just right. Clear, enthusiastic, and informative. ❤
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
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.
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.
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.
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
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?
Your oven is fascinating. There are way more options than I have on mine (I'm in the US)!
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 🙏
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
Lütfen bu videolara Türkçe altyazı seçeneği eklensin 🙏🏻 Refika you are best 💕
We are the people! 😄😄😄 5 stars! ⭐⭐⭐⭐⭐
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. 😎
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) 💐
Thank you Refika and colleagues!
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, from Charlotte, NC (USA), for this extraordinary tutorial. It helps me to purchase more items (my toys) for my kitchen and to give to my 2 daughters.
Your videos are very informative. You make me want to visit Turkey so badly.
Thank you ☺️to bring al that old good tips ….we sometimes forget
I recently bought some granite pots and pans. So far they work very well
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.
Good tips on using the oven. 🙏
I always enjoy your videos and I have tried a number of your recipes, all of which were delicious. When you were discussing pans, you did not mention carbon steel when you were discussing the different types. Carbon steel pans are often used in restaurants for frying pans and saute pans. Like aluminum, copper, or coated pans, they heat very quickly and are light in weight. They are more durable and do not have the same issues that copper and aluminum do when it comes to pitting or heat. Also, they do not emit gas as coated pans do. The issue many home cooks have with them is that like cast iron pans, they need to be properly seasoned with a high-temperature oil so they develop a seal on the carbon steel. Once a person knows how to seal the pan properly these pans only improve with age. I use a 10 inch [25 centimeter] carbon steel frying pan for almost all of my sauteing and frying of foods but I do not have a large family to cook for. My 10-inch pan is excellent at frying up a small steak or sauteing vegetables. It also makes excellent fried eggs, as well as, omelets and crepes.
There are some amazingly good quality carbon steel pans made in France by de Buyer and Matfer. In the US and Canada, you can buy these French brands of pans but Lodge and Paderno also make very good ones for the home cook which are less expensive. There are also some very good RUclips videos on how to season a carbon steel pan [or a cast iron pan] which are excellent for someone who has never learned how to do this. Of course, if you are as old as I am you probably saw your mother and grandmother do this when you were a child.
Thank you again for your wonderful shows and all my best to you and all of your crew. Whenever I watch one of your videos, it is like visiting with old friends.
I appreciate the info about carbon steel, thank you! 🙏💕
Love all of these tips! Thank you for this video! You clearly care and want to help us become better chefs! ❤️
Thanks Refika I think this was excellent and not many chefs explain these things so well.
May your light shine forever Refika! Very useful tips that will make cooking easier. Thanks!
Thank you so much Ahmet 🙏🙏❤️
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!
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
My favorite pan is french ... Matfer black steel skillet 9.5 in ... You season it like cast iron but if the pan is too hot it cools off faster than cast iron when you lower the heat ... if food is acid I use stainless or ceramic pot
Really good advice for long-term kitchen cookware purchase, correct use & maint. for avoiding common mistakes! Gr8 suggestions to follow/improve food quality & save fuel n time
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. ☮️❤️
Fantastic post!! Thank you! After many years of cooking, this video has taught me so much! Bravo!!! 👏
Hello from United Arab Emirates (Middle East). Love your videos. Helps me to learn and explore my cooking passion. However in the oven that we have in UAE don't have settling like the one you showed. We called it a range. It's a stove and a oven together. The only setting we have are grill (top) and temperature (for the bottom heat)