How To Cook - The Web's Most Searched Questions
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- Опубликовано: 22 май 2024
- Have you Googled these before?
00:00 - Intro
00:27 - Rice
01:17 - Quinoa
02:07 - Asparagus
03:22 - Pork belly
05:17 - Silverside
07:29 - Beetroot
08:54 - Rice on the stove
09:44 - Broccolini
11:15 - Roast pork
13:22 - Salmon
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Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Thanks Andy! The best recipe for beet root that I've found is: Step 1 feed it to a hog. Step 2 use your earlier method to cook that hog's belly.
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Lol but I love love love beets (Canadian) just plain boiled from my garden! It's a staple at my house
@@acornhomestead3575yup. Cant beet it. Seriously. No pun intended.
@@acornhomestead3575 I have continued to keep trying beets prepared in different ways throughout my life, but for some reason they hit my palate, and they taste like compost. You are welcome to my share, and I will stick with the rest of the wonderful world of vegetables.
simple no nonsense videos like these are the most essential for actually helping people learn to cook. I've improved so much from watching chefs on youtube but sometimes it really is the things these chefs skip over because they assume everyone knows them that really stump me
“A little bit of knowledge is a dangerous thing” is another favorite quote
FINALLY a yt chef who doesnt break the aspargus and trows away so mutch good stuff! Cut it off! Have less waste!
Love your simplicity in here, with no fluffy words and extra ingredients - the kind of video to send my teenager to try cooking - THank you😍
As an English chef, I love how Andy gets tripped up with fahrenheit, it reminds me of every chef I know 😂
Plus bonus points for the obviously service used wustof fish slice, classic broken handle!!
Love your style and approach to cooking. And your “bollocks” on the asparagus stem, perfect. You’ve gained a fan for life.
This is Andy's CookSupport
Yes brother ❤
Omg, hubby just asked me for cooking classes, as he's tired of relying on me to eat. I was flummoxed, how to teach basics? Ya covered it and have a new fan! HE will watch and learn, thaNk you!
haha epic name!
@@andy_cookswhy did I read this in your accent? 😂
“Knowledge makes you stupid.” Is great for advice for any career.
Andy, surely that should have been a 96 part series with one piece of useful information per video.
Thanks for the simplicity - from someone that couldn't cook 4 years ago but learned that you just go with it and give things a try and it gets better and better the more you practice and build confidence.
❤❤❤❤❤❤...I appreciate you mentioning different pan/skillet metals & finishes. Would love to see a series using only stainless steel and another using cast iron. Also...fire...as in camping coals...how to identify best coals for different cooking processes. Love ALL your content Chef!
Thank you Andy!!
We just love you for how nice & clear you do explain everything 👍👍👍🥂
Can you stop being so wonderfully helpful Andy? Like seriously.. you are so kind hearted and nice...
The new kitchen set and picture quality is amazing not to mention the food tips well done Andy 👏btw you look so healthy and happy you deserve all the success after years of hard work 👌
thank you!
I just love your simple ingredient and cooking ...lovely food ❤
sometimes simple is the best
Absolutely loving these recent video ideas - so relevant & easy. Thanks Andy!
That's definitely a straightforward way to make rice but I think the complexity/confusion with rice is that there's so many varieties and different cultures eat it different ways.
Great concept! It would be great to have the whole series.
Love this idea!
what's on your list of how to cook?
@@andy_cooks Vegetables. The most variety with the least work. I know I can hack up a bunch of stuff and roast them on a pan, because internet chefs love to tell you that, but they never give any of the particulars, like how long, what temp, and which things go together.
@@andy_cooks I'd love your take to get the best out of:
Asian Greens (Gai Lan & boc choi
Brussel Sprouts
Polenta
Cheap white Fish
@@andy_cooksplease get one step back and show us some tricks how we can cut frood in the best way like onions or paprika 😊
Love this longer video for this kind of stuff. Great job Andy & team, this plus your short videos 😗👌
This is great! Actually showing close-ups of what's going on and using measurements everyone can easily do without tools, instead of just listing off a bunch of numbers. :) I wish there was stuff like this when I was learning cooking.
It's good to see the basics. I try to cook some tricky things fairly regularly, but the basics are a necessity. Well done.
Thanks Andy - that's a great youtube tutorial! Loved this
Thank you Andy! I haven’t made a pork roast in years and that looks amazing! Definitely going to make that
Honestly this is a genius format for making videos. Thanks as always, Andy!
Love the pink chopping board!Cool! Thanks for teaching me how to deal with beet roots. 😄 Happy weekend
Love this channel. Only found it a wee while ago but am enjoying binge watching old uploads & never miss a new vid! From NZ - we want ya back but don't blame you for being in Aussie, wed move back too (was in Perth & Melbourne in late 90s/early 00s) if myself & our 20 yr old daughter werent so sick 🤕
This needs to be a series. Very informative and entertaining!
Great instructional video. Thanks.
Love these, please keep it simple more often.
PS: Rice in a pot depends a lot on age of the rice. Older and/or drier rice needs to soak over 30 minutes in warm water and will be cooked in 20-25m. You can just simply leave it 15-25m soaking in cold water and cook after. Rehydrating depends greatly on temperature and pH, so you will see recipes ask vinegar too. Jasmin is great to start with as it's soaking is pretty much the same as cooking around 93C (pot with a lid on)
thanks chef
Been a cook for years but still love watching videos like this to see if there is a better way for me to be doing something. You're definitely one of my favorite people on RUclips. Thanks for another great video, Andy! Cheers from Florida
Love it!! Most helpful thank you, Chef!
Love it, straightforward and clear!
Fabulous tutorial for simple questions. Great job mate. Best corned beef I've ever cooked was in a steam hungi oven in NZ. They said i was crazy but damn it was AMAZING!! Best sangas next day too!!!
Andy's personality comes out more and more every vid! Love all your content my guy!
Thanks Andy and crew! It all looked amazing! Peace!
love your videos chef, i learned a lot from you and thanks for it.
I only watch cooking vids from fellow restaurant people, and this is why: they give up the pro tips. The simplest things get fascinating when you see the commercial hacks. Thanks, again, Andy.
Great video! I've never understood why people find rice so hard to cook; the first time I made it and had no idea what I was doing so I just checked the pack instructions on the bag I bought (it wasn't instant rice btw) and just followed that. Same as you showed on the stove top, bring to a simmer, give it 20 minutes covered and you're good to go. Now though I just put it in my instant pot on high pressure for 4-5 minutes for white rice and it comes out great.
Thank you immensely for this video Andy! 🙌
Super-confident and practical tips on lots of different foods. Very much appreciated, both informative and entertaining! My next move: some fresh baked beetroot…
I think Andy's quote "Knowledge makes you stupid" is a play on another quote coined by Aristotle "The more you know, the more you know you don't know". Albert Einstein really liked this one as well.
Love the cooking tips Andy. I will try the rice one as I already use the others or pretty close.
I love fried rice so I do a boil a fraction past al dente in seasoned water ( like you anything that takes my fancy) drain, wash in cold water, get the WOK ingredients done, add the rice toss till the temps up, stir in / toss the baby peas and corn. Yum. 30mins for 2 on average depending what type or WOK ingredients I use.
BTW, 'Andy Cooks' is amazing. I have tried a few and they came out fantastic.
Cool! My only question is why do you rinse the rice after you cook it? I figured water was the enemy of fried rice, and introducing extra could make it take longer to crisp up. Does the water not really penetrate the rice as it's only al dente? (I cook my rice all the way, chill it overnight, then fry it in my wok for like 15 minutes until it's nice and bouncy.)
Spot on tips Andy. Thanks.
Metric system for the win.
Trick i learned for crispy salmon skin to to put it skin down into a cold fry pan of olive oil and then turn the heat to full. Once the oil is up to temp the skin will be crispy then can flip, turn the heat off and the residule heat will cook the salmon perfectly.
Awesome job Chef love your work
Love your stuff andy keeps me motivated every day ❤
You and the team are really settling in to your work, I'm really enjoying how comfortable you are these days and the straightforward, clearly explained advice. Thank you, Chef (and the team)
Also, bonus points for "bollocks" 😂 (I'll have to research if that's common over there or you picked it up in London)
Love this! Simple but important!
Love our rice cooker - nice lazy way to stick something on while you wait for a curry to get nice and flavorful via slowcooking.
My mum used to cook rice in a pot all the time. I only cook rice in a pot when I'm making a flavored rice. Love a good saffron rice with chicken stock personally! I crisp it up on the bottom on purpose with a little oil and garlic. Delish! Only takes 20 mins or so as well. Very easy.
Kabn{pop} *
This was such an enjoyable video. I already know all these things, especially with steak. It's hard for me to comprehend how some don't know how to cook rice or asparagus tho. Then again I had a grandma that taught me everything. Have a good one Andy! I'm off to buy steaks to make for my husband's birthday tomorrow. I gotta do a dry brine overnight. And I have some awesome (in season) asparagus to put on the grill. I'm hungry just watching this video! ❤
Wonderful video. I knew a lot of their already but your straightforward and engaging method of delivery had me watching anyway.
One trick for the beets- if you don’t do gloves, put the dm into a large ziplock bag and try e skins will rub right off. I’m usually impatient so I do it when they are still hot but our paper towels or tea towels between my hands and the hot bag. 😊
This is quality. Grams, centimeters and words us europeans understand. Nothing wrong with that
Andy's thumbnails be looking like a bad edit from Temu.
This was really helpful. Thank you
this is so good mate cheers
Hi Andy!! you are such a great chef I wish I could try every single meal u created
Thanks so much
Always a couple of tips even for something you've got down - searing the sides on the salmon is something I've never done but will be trying next time i cook it!
This is good inspiration, thank you!
I know the video was about doing it the simplest way, but have you ever tried silverside in the pressure cooker?
I do mine with 1/3 cup red wine vinegar, a big splash of Worcestershire & 1 tbsp brown sugar, along with the mirepoix & bay leaves.
Doesn't fall apart like pulled pork or beef, but almost as tender & retains the texture of a slice of cow.
1-1.2 kg piece takes about 2 hours, including pressurising, release & resting time. 50-55minutes actual cooking time.
My #1 requirement is taste: flavorful food! I have learned a lot of classic techniques from French to Chinese to Italian and I don’t mind more challenging recipes- I care about deliciousness. I like a mix of easy & hard recipes, they just have to be delicious! Thanks for bringing us delicious international recipes🎉❤
I love root veggies, potatoes, carrots, beets, turnips, parsnips & I love brusselsprouts, etc.
I use all of them in my beef stews & my roasts etc.
They come out so sweet with no taste or smell of sulpher when in stews or an baked like a a thick oven roasted chuck roast.
I like using an old style blue & white speckled roasting pan w/lid & even a large Slow Cooker roast comes out really good.
I cut slits into my roasts to push my slices of garlic pieces into the cut so the garlic taste gets deep inside
my roasts.
I just smear EVOO all over my roast, sprinkle McCormick Montreol Steak Sesoning on all sides of the roast & put quartered potatoes, carrots, celery, onions, beets, turnips, parsnips, rutabagas & brusselsprouts under & around the roast & some water & also season the veggies with the steak seasoning & pop it in a 350° oven to roast until it's fork tender.
Everyone loves my stews & roasts even people that don't like root veggies like I do lol.
I love almost all veggies except I'm not fond of kidney beans, black beans, garbonzo beans.
Great rapid-fire video. Please do more like this one occasionally!
I never boil corned beef anymore, brisket or otherwise. I use a covered stoneware dish to slow roast it in the oven with a mustardy rub. Perfect every time!
"What's 500 grams of beef in that other silly thing they use?"
Andy firing a shot in the SI/Metric vs. Imperial/USCU battle.
"perfectly acceptable" my new cooking motto!
I'm going to crochet it to tea towels! 😂
It's great that you're making so much effort with the temperature conversions. Personally I wouldn't. People can look that up if they want to have a try at your recipe. But maybe that's why you're running a successful youtube channel and I'm just watching it.
Great video chef!
Andy, Yes Chef! Lots of great tips in there! Peace an ❤ to you and all of the team!
I will edit this with my "Fool Proof" rice cooking method, when I get a chance. I class it as fool proof as even I can get perfect results every time with only a saucepan, a sieve and a spoon. And I'm a Fool 🤣
That was pretty useful, thank you, good sir.
6:42 love the stab at imperial measurements !
I don’t think knowledge makes you stupid, it just might make you ignorant of others knowledge levels. Great video as always, thanks ☺️
Terrific video!
My easiest way 😂:
Rice: use the cup from your rice cooker, pour water up till the cup line in the rice cooker pot.
Pork belly: slice it, put it in a pan.
You are the most watchable chef. Thanks
Thanks chef!
I’m glad I’m not the only one who laughs about quinoa 😂😂
Goat! Thanks for sharing!!
Love you channel.
Thanks Andy, that was really informative. A lot of help. Quick question though, when you're talking about oven temperatures, are these conventional or fan temperatures?
I use that pot method you used for "whatever that was" to cook rice just fine. Seasoned water and a packet of chicken stock. Yes im a home cook and use packet stock
A rice cooker for $15 and you pull out the Cadillac of Rice cookers that go for $200. Love it! 😀
Yeah, I doubt a quality cooker cost 15 bucks. You would pay that for a giant bag of rice in the US
But the $15 one will give you a nice "Wok Hei"(crusty bottom) & splatter boiling water all over you/your bench because the lids don't seal so there's that!
dreichert1438 i promise you the cheap ones work perfectly fine, and will also make delicious rice
Beautifully done sir.
Great tip with the beetroots, will use that method in the future!
Love the wok hei on that quinoa 💪🏻🤣
Andy, Would you do a video on how to prepare & just steam artichokes? I tried to do it but I'm not quite sure what the choke actually looks like so I think I removed too much of the artichoke, itself. I was left with only a 1/2" ring of artichoke meat.
If you do decide to make a video, please give a closeup of where the choke is & what it looks like. Thanks.
The middle of the artichoke is not what you want. Sounds like you destroyed every edible part. Some RUclips should help you figure that one out. Probably boil it some and then roasted with some olive oil and seasoning for a certain amount of time
You made up for the Aluminum foil comment with your complete honesty with your knowledge of Fahrenheit 😂 keeping the Internet happy and fed
I had a cheap rice cooker and it would burn the hell out of my rice and make it mush.
Finally learnt how to master it a few weeks back on the stove.
1 cup rice TO 1 & 1.5 cups of water.
Cover, Bring to boil, turn to low.
Simmer for 10 minutes - don't remove lid.
Done, remove from heat, remove lid, let it cool for a minute and fold rice.
Thanks Chef!
I love your cooking pots
I struggled to learn to make rice for like a year in the pot bcs I’m a cheapskate and then finally got it perfect and bought a rice cooker a month later and i think it broke my mind how quick and easy it was😂
Awesome Andy - while i know 95% of this content w you theres always something to learn- 😊
thanks mate
Great stuff.
One reason to not own a rice cooker is having a small kitchen
Yup! I cook all types of rice in a standard stainless steel. Perfect, and I can get a crisp bottom if I want ;))
I like to cook my rice in the microwave. Decore round plastic steamer 17.5mins on high and then whack the lid on and let it steam with the residual heat for another 5 mins fool proof and never burns. Easy clean up as well.
I thought your Quinoa pronunciation was funny ‘cause it reminded me of a 70’s episode of Jacques Pépin episode where he cooks quinoa and pronounced it as you did. I doubt many knew he was pronouncing it incorrectly at the time. Unlike now, most had never heard of it. Loving this informational.
Everyone loves the Salt Beef Bagels on Brick Lane. Amazing shop
It's so good!
Those asparagus, are they WILD asparagus?!? Yum!!
I have always cooked my rice, quinoa, lentils, etc.....................in the microwave.
Being Eastern European have also always used Vegeta rather than plain old salt to season.
I needed this today! ❤
Thank you for this! I agree, buy in season 💯
thanks for watching
Luv your work!!
Brick Lane Beigel Bake is the best!!! 💕