This is a great video. I love the Chef's take on the subjective nature of cooking while imparting the standard practices in commercial cooking. He seems like a cool guy. If this guy were on T.V. I would totally watch. Thanks.
I am a bit cautious about using aluminium pots, I am not a chef, just a home cook, I thought stainless steel was the best to use to not impart a flavour? I use stainless steel pots when I make all grain beer, would never use aluminium. Do you still swear by using aluminium pots? and everyone else. By the way I loves this series of cooking instructions, many thanks
You're very welcome !! Stainless steel is fine, if it's heavy guage. And yes, I like aluminum but also like many others as well. It just so happens, that aluminum is the most commonly used commercially in the US.
Stainless steel is always a better cooking vessel. Aluminum, especially with long cooking/contact time, will always react with foods and impart an off metallic taste and often a color as well. Aluminum is frequently used in commercial and home settings because it is significantly cheaper than stainless, but it is NEVER the optimal choice for ANY purpose. Aluminum heats more evenly, which is why it is often used as a billet under the pot for cheaper stainless cookware or as the center layer in a 3 ply pot or pan, which also gives even heating up the sides. In much higher end cookware, but not justifiable for the price and difference in even heating, copper is used in place of alumimum for both cases. In candy making, 100% copper pots are often used because of its superior performance in all categories.
LOL. If I had to guess, I'd say that unlike me, who is someone that has actually made brown sauce thousands of times in every different piece of cookware known to man, that you probably don't have a clue about any of the practical applications when using different cookware and the results that are actually yielded. You sound like someone that doesn't know how to make brown sauce but insists on telling those that do know how - how they should do it? LOL I'll try to pass your opinion/teaser on to the millions of cooks that are currently using aluminum (and getting great results), among other things. It sounds like you're the perfect person to create an educational video on all of the science and metallurgical implications associated with cookware/cooking. Please let us know when and where we can see that video because we're all just dying to find out more about your great cooking skills. Thank you for your insightful comment.
This is a great video. I love the Chef's take on the subjective nature of cooking while imparting the standard practices in commercial cooking. He seems like a cool guy. If this guy were on T.V. I would totally watch. Thanks.
Thank you for your thoughtful comment !!
Love the shorts!
Staying cool !!!
I am a bit cautious about using aluminium pots, I am not a chef, just a home cook, I thought stainless steel was the best to use to not impart a flavour? I use stainless steel pots when I make all grain beer, would never use aluminium. Do you still swear by using aluminium pots? and everyone else. By the way I loves this series of cooking instructions, many thanks
You're very welcome !!
Stainless steel is fine, if it's heavy guage.
And yes, I like aluminum but also like many others as well. It just so happens, that aluminum is the most commonly used commercially in the US.
My chef instructor would be pissed that this guy is closing the oven doors with his foot!
Why? because this is a trick he never learned ??? !! LOL
@@johnterczak9256 no because you likely didnt buy them. respect the tools!
@@notavailable.000 I bought all 14 of the oven shown in this video and you need to find something better to do with your time.
thanks for sharing this ! You're amazing....
YW
thanks
YW
Stainless steel is always a better cooking vessel. Aluminum, especially with long cooking/contact time, will always react with foods and impart an off metallic taste and often a color as well.
Aluminum is frequently used in commercial and home settings because it is significantly cheaper than stainless, but it is NEVER the optimal choice for ANY purpose.
Aluminum heats more evenly, which is why it is often used as a billet under the pot for cheaper stainless cookware or as the center layer in a 3 ply pot or pan, which also gives even heating up the sides. In much higher end cookware, but not justifiable for the price and difference in even heating, copper is used in place of alumimum for both cases. In candy making, 100% copper pots are often used because of its superior performance in all categories.
LOL.
If I had to guess, I'd say that unlike me, who is someone that has actually made brown sauce thousands of times in every different piece of cookware known to man, that you probably don't have a clue about any of the practical applications when using different cookware and the results that are actually yielded. You sound like someone that doesn't know how to make brown sauce but insists on telling those that do know how - how they should do it? LOL
I'll try to pass your opinion/teaser on to the millions of cooks that are currently using aluminum (and getting great results), among other things.
It sounds like you're the perfect person to create an educational video on all of the science and metallurgical implications associated with cookware/cooking. Please let us know when and where we can see that video because we're all just dying to find out more about your great cooking skills.
Thank you for your insightful comment.
Is enamel good instead of the heavy gauge aluminum?
Yes, enamel is good
Pleases could you write to me the names of the academic , I wanna see the course programs .. thank you
I'm not sure what you're referring to? Can you be more specific?
@@johnterczak9256 I believe he wants to know what academy runs the culinary program and who he needs to contact.
@@matthewemrys1798 I closed it a few years ago.
I closed the doors the SAAAAME way.. hahahah...
Ha ha ha !!
Didn’t know peter erskine’s brother was a chef
LOL.
What can I say!!?? Some people are lucky enough to look like me !! Ha ha ha.
Chef ur pants? Anyway the video is very helpful
Pants? What about them? LOL
I like that chef,but some times I think what he is bored of living
3 vegans gave this a thumbs down.
Gee - I wonder why ?? LOL