I’ve been cooking at home for decades and I’ve discovered it is always wise and helpful to stick with the basics even when you’re turning up your game to more complex cooking techniques. Your channel is the closest to perfect for not only training students that are just beginning, but to refresh the working memories of things we discovered in the kitchen long ago but have somehow let go of to the demise of a dish we thought we had conquered. I totally appreciate your efforts and content. I’m also sharing your channel to several friends whom I’m asking to subscribe and support what you’re doing. Thank you so much for this excellent structured programming. Stick with it and keep striving for excellence.
I'm not here to be entertained. I'm here to get knowledge and this channel is just perfect. Keep it up and don't worry about subs. They will come. You are doing amazing job.
I have been enjoying your series so far. As a homecook, who has really only started to learn how to cook the last few years, I have enjoyed so far seeing how much knowledge I have retained as well as eager to learn new skills to use. I am getting ready to start replacing my current pots/pans so this was useful. Years ago I had bought one of the store kits and realize I never used most of them. So far my favorite are my couple cast iron fry pans as well as my newest splurge of an enameled cast iron dutch oven. Thanks again for your content. Even though I am not your intended target audience I am really enjoying it!
I bought The Great Courses "The Every Day Gourmet" with Chef Bill Briwa on DVD back in the day. Solid work and taught me a lot, but it isn't very easy to fire up my Windows 7 PC, pop in the DVD and grab some pointers. That's what I love about what you are doing here. I will be able to pull out my smart phone and access all of your knowledge. I also love being a part of this when it is so new. 3-4 comments, a couple dozen likes - it WILL grow and I can't wait to be able to say I was there at the beginning!
Question: I think you missed a very important category “carbon steel” lighter version of cast iron. Also doesn’t have the obvious pitfalls of non-stick. Just about any wok is made of this. A handful of well known companies ( usually French) at reasonable prices.
I tried several all clad cheaper alternatives. None are as good but Viking is pretty good. Just get the all clad d3 pans if you can. The d5 are too much and slow
honestly i think all clad is overhyped and really expensive. you could arguably grab some vollrath pans from webrestaurantstore.com and be equally as happy
@@BrandonDearden as far as what’s available in most consumer stores and the durability of the product, I think they are still the best… but you should wait for a sale
I think you are referring to induction over gas and I prefer gas but can equally execute with induction. with induction it is more precise and used by chefs for ultimate temperature control. and induction/electric is just a lot safer so you will see that in most homes nowadays. They both have their pros and cons.
I’ve been cooking at home for decades and I’ve discovered it is always wise and helpful to stick with the basics even when you’re turning up your game to more complex cooking techniques.
Your channel is the closest to perfect for not only training students that are just beginning, but to refresh the working memories of things we discovered in the kitchen long ago but have somehow let go of to the demise of a dish we thought we had conquered. I totally appreciate your efforts and content. I’m also sharing your channel to several friends whom I’m asking to subscribe and support what you’re doing.
Thank you so much for this excellent structured programming. Stick with it and keep striving for excellence.
I'm not here to be entertained. I'm here to get knowledge and this channel is just perfect. Keep it up and don't worry about subs. They will come. You are doing amazing job.
Came across you from tik tok and man your content is great!
This is great man, it's awesome you do this shi for free. You're more diligent than the chefs at my culinary school were half the time.
good to hear!! thanks for the support !!
I have been enjoying your series so far. As a homecook, who has really only started to learn how to cook the last few years, I have enjoyed so far seeing how much knowledge I have retained as well as eager to learn new skills to use. I am getting ready to start replacing my current pots/pans so this was useful. Years ago I had bought one of the store kits and realize I never used most of them. So far my favorite are my couple cast iron fry pans as well as my newest splurge of an enameled cast iron dutch oven. Thanks again for your content. Even though I am not your intended target audience I am really enjoying it!
yes! awesome, I think pots and pans are one of the biggest but best investments you will ever make.
Thank you Chef
👍👍
I bought The Great Courses "The Every Day Gourmet" with Chef Bill Briwa on DVD back in the day. Solid work and taught me a lot, but it isn't very easy to fire up my Windows 7 PC, pop in the DVD and grab some pointers. That's what I love about what you are doing here. I will be able to pull out my smart phone and access all of your knowledge. I also love being a part of this when it is so new. 3-4 comments, a couple dozen likes - it WILL grow and I can't wait to be able to say I was there at the beginning!
AMAZING! glad your here !!
Hmm. You compared a 200 pan and a 100 pan. You called the 100, a 200. Great videos! Big fan.
The Chef is taking about hotel pan. 200,400, 600. It’s based on the serving size of the food your serving.
The value of this video is priceless.....your awesome 👍🏿 ty for the b oo k...
thanks!! more to come!!
Loved this episode!
Question: I think you missed a very important category “carbon steel” lighter version of cast iron. Also doesn’t have the obvious pitfalls of non-stick. Just about any wok is made of this. A handful of well known companies ( usually French) at reasonable prices.
In Europe the restaurants use carbon steel pans because they heat up very well and sear meats and vegetables.
Can you make a book with all your recipes ?
Im working on it!!! soon I will have a website with all of them
I tried several all clad cheaper alternatives. None are as good but Viking is pretty good. Just get the all clad d3 pans if you can. The d5 are too much and slow
honestly i think all clad is overhyped and really expensive. you could arguably grab some vollrath pans from webrestaurantstore.com and be equally as happy
@@BrandonDearden as far as what’s available in most consumer stores and the durability of the product, I think they are still the best… but you should wait for a sale
Just bough some Made In. Love them. Very affordable top quality.
Why do chefs use open burner ranges vs sealed burners?
For one, open burners can be used for charring vegetables. May seem like a small thing, but it's not, direct flame is great to have.
Also Wok Hei
I think you are referring to induction over gas and I prefer gas but can equally execute with induction. with induction it is more precise and used by chefs for ultimate temperature control. and induction/electric is just a lot safer so you will see that in most homes nowadays. They both have their pros and cons.