100 Most Asked Food Questions, Answered
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- Опубликовано: 29 июн 2024
- Is this every cooking question in the world?
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Хобби
Idk if I've ever felt so understood as much as when it took 1.2 seconds to answer what's the worst part about cooking? easy, cleaning NEXT hahaha
He just like me fr!
He's wrong. The worst part about cooking is only having enough food to cook one thing and messing it up so bad it's inedible. Then, you have to clean and you don't get to eat. Thankfully, the more you cook, the less that happens.
@adamk.7177 okay I agree, but thats an on occasion thing at best, somebody HAS to clean every single time you cook👈👈😄
id say that these days the worst part is buying the ingredients....I actively dont look at the total anymore, shit is WILDLY expensive.
@@immasurvivor Can't agree more and to not mention if you want to make really good food or something fancy then good chance you're gonna need a lot of equipment, measuring cups, stand mixer, and other crap to cook it.
On behalf of the ramen del barrio crew thanks for the shout out!
I like this confident, mature you. I know everybody else likes the messing around, hilarious stuff, so I wouldn't suggest you stop that, but this was fun to watch.
His video views might show the opposite, but I think most of his subscribers miss the no fuss cooking content. This is a breath of fresh air compared to the over edited screaming, wet noises, excessive papa use, etc lol
I love the confidence behind, "You can't mess up frozen French fries" when it was literally the only time I ever set my stove on fire.
I probably should have waited for the friends to defrost a bit
I'm concerned for your friends
@@Aeder42 They're good. Only lost two fingers to frostbite
Only thing I would defend for culinary school and you rarely learn in restaurants, is that (at least where I studied) I got a class that taught us how to be economically concious when opening/working in a restaurant, developing recipes and the overall cost of thing that don't always involve food directly
That sounds more business school than culinary.
@@mystifiedoni377 restaurants are a business last I checked.
@@joetheagent can confirm as of my post this is still the case.
Very interesting- can you provide some examples?
@mystifiedoni377 It was more focused on culinary and we had a few business type of classes that would concentrate on restaurant economics so to say :)
10:33 I actually want to add onto this one as there's some advice I got from my mom as a kid that I think pertains to this: you should always make a recipe exactly as its stated until you have it down. Once you have the recipe down, that's when you should change things because you already know how it should taste and look in comparison
I'd also argue if you have the chemistry down, changing recipes becomes a lot more feasible. I never strictly follow a recipe if (and only if) I know all the chemical processes at hand and their effects on the final product.
For example, if I'm making fried chicken, I'm gonna add whatever herbs and spices I want because they aren't a reactive part of the recipe, but I probably won't mess with the amount of baking soda because I know that it promotes browning by increasing the Ph of the batter and reacts with the acidity of the buttermilk which leads to a crispier cragglier crust... Knowledge of what you are actually doing on a chemical level is key to understanding what you should and should not change.
You can trial and error your way through changes, but I generally wouldn't recommend it unless you are willing to put up with screwed up meals.
I agree. Always follow a recipe to the letter the first few times you do it. Figure out what you like, and what you don't like. Then start modifying in future cooks. Also, my mom taught me that baking is different than cooking. You can improvise a dish (steak, stew, whatever) that will be great, but if you improvise a bake (like cake), more than likely it will turn out to be inedible. Baking seems to be more precise chemistry to make it come out correctly. Mom was a great baker (but a mediocre cook).
And when you do change it, only change one thing at a time so you know what caused what in the end.
"One of the most annoying things you could ever do to me is me make something for you and without you even tasting it putting hot sauce on it".
Bro I felt that in my soul. A few years ago I made Bolognese completely from scratch, took me about 5 hours and my housemate's partner put fucking BBQ SAUCE in hers without even tasting it first. I was so offended.
My husband always does that and it honestly ruins my joy of cooking, I mean, what difference does it make if I give him homemade or bought stuff, if he puts hot sauce on it anyway.
@@corneliawindstroemDon't let that discourage you from cooking amazing dishes! Just let him be.
For the cacio e pepe question:
Your cheese is clumping actually because the pasta water and pasta itself is too hot. Cheese melts at certain temperatures but pecorino and parmesan congeal at around 175-180 degrees F and once the cheese congeals there is no saving it. So for perfect cacio e pepe move the pasta around a ton but also use a thermometer to make sure the pasta water is at around 150-160 F, you can achieve this by putting some pasta water in a separate cup or container and letting it sit for a minute or so.
I was looking for this comment! Telling someone whose cheese keeps clumping that they need to go faster and higher heat is going to lead to madness
Here in Brazil, it is common to not wash white rice, however, we do fry it before cooking. Yes, BEFORE adding the water, we fry it a bit, it achieves the same goal of not being mushy, plus it imparts some nice flavor
That is hardly unique to Brazil. It's the standard Pilaf technique used around the world.
It tastes better too
in asia (as asian), we wash the rice because beside we always be taught to do that it's because we (kinda or the older generation) know how they grow the rice and how they process the rice. traditionally rice proceed by hit them with pestle and mortar to separate the rice and the skin (? idk in english) and sometimes it's contaminated with dirt as they usually do it around the rice field or some when the farmer drying the rice under the sun light (before they proceed the rice with pestle and mortar), they kinda touched their feet 😅. so we thought it's dirty and we wash it, wash rice become the "standard". though at same time we believe if we wash it clean (like clean, clean) we will wash the nutrients in rice, so we just gently wash the rice as "efficient" as possible. because we wash our rice and our own rice variants also make our cooked rice not mushy like western food i would say, that's also the reason why we don't really need "yesterday rice" to cook fried rice as we have naturally separated grain rice
@@FoulOwl2112 I don't think I said it was something only brazilians did?
@@MessedUpSystem You brought it up. I merely amplified upon your comment.
Asshole.
I don't know if you realize this, but this video is probably going to make a lot of people REALLY like you even more as a chef!
My husband is a chef and just like you, never went to school for it, learned from the best chefs in Italy and the US. He taught me so much too and I'm more confident in the kitchen. I've always loved your videos, you're very knowledgeable without taking yourself too seriously!! You look fantastic BTW!! Your hard work is showing!
Alton Brown and Bourdain were on the only food/cooking shows I could actually enjoy. I learned so much about food and life from those dudes.
It honestly bummed me out when Bourdain died because I loved watching his show and enjoying how he exposed me to other cultures.
Hey this guy knows how to answer questions better than our presidential candidates
Better than one of ‘em for sure.
*PAPA '24!!!*
(with Uncle Roger as VP....or at least Secretary of State)
😋
Who doesn't?
I feel like everyone can tho
@@superdave9099 Better than both of them, no question
Different type of video and very enjoyable. Salt content is my bug bare, i like salty and most i cook for don't. Easy to adjust on steaks for individuals but difficult on stews etc that are based on liquid
On the other hand you can just salt your plate of stew after serving
One addition: when it comes to over salted fluids (soups, sauces) you can actually remove a looot of salt by adding in a peeled, raw potatoe (cur in half) for around half an hour. Works like a charm
That printer going to give me a heart attack
That's the quiet kind
Someone watch The Bear recently? Lol. Or are you speaking from experience?
@@ZiegIce experience unfortunately
The kitchen I worked in was small enough that we just plowed through the little green pads, so my flinch point is a magnet bar stacked with green tags 🤣
@@Uncle_Smidge that sounds terrible
For the mushroom question, i worked in a kitchen for a while as a prep cook. Most of the time, we would wash our mushrooms in a bucket of ice cold water (not ice water) very quickly. We're talking seconds. Shrooms go in, a quick swirl with a wooden spoon, and are immediately removed before they get water logged. Not sure if this was "proper practice" but it worked well for us.
As a home cook, I do "rinse with running cool tap water, toss shrooms in salad spinner to dry after." That works great for me (and i get the same restaurant quality shrooms) but at the restaurant I used to work at we used to do the "ice cold water" wash method. But I can imagine that'd be because it'd be hard to salad spin a restaurant quantity of mushrooms easily lol
@@mrkingsudo that, and if the water is too warm, the fibers of the mushrooms begin to separate and they become waterlogged easier and quicker. The colder the better when washing veggies or anything like that
I worked in an Italian place where the owner insisted we wash the mushrooms thoroughly and throw them into a clean dishwasher rack to dry. Biggest PITA.
They grow in poop. Get the dirt off, people.
@@blairhoughton7918 naturally, yes. But for most commercially grown mushrooms, i believe they use a substrate that isn't manure based (I could be wrong here but I'm going by what my old head chef told me)
RE: too much salt question. I have saved a few dishes that had become too salty by putting in a few cubed potatoes. The potatoes absorb the salt. Obviously, this would depend on the type of dish, but just putting it out there.
A friend of mine told me he had saved soups and sauces from too much salt by adding baking soda. 🤷♀️ haven’t tried that yet.
@@DC-ik1tk Yeah let's add even more sodium to food that already has too much sodium.
@@shadowphyre4746 yes, I was surprised at that. But as Joshua mentioned, adding an acid to level it out would be an alternative. Maybe that’s how it works? IDK
@@DC-ik1tk It would balance out the flavour, that might do the baking soda too, but it's going to be a sodium bomb with the baking soda. With the vineger, at least the sodium levels don't get higher.
I'll definitely try that when I inevitably over salt something😂
"Find something as hard or as easy as you want and allow yourself the opportunity to completely fk it up."
Words to live by no matter what you want to get good at.
Maybe not in medicine XD in medicine thats only fine if you have a safety net
@@masterslayerable There might possibly be a few exceptions 😋
8:24 'I love it as a hobby. Do you think it's worth pursuing as a career?'
"All you need to ask yourself is, is cooking something you love and does it make you happy? Because if the answer to those two questions is yes, then that's something that's always going to be worth pursuing "
Thank you Josh ❤
No. My hobbies don't involve getting yelled at, being under constant pressure, being underpaid and worrying about the rent.....
The adage find something you love and then get paid for it doesn't apply to cooking--you'll learn to hate it if you think it's a hobby.
I'm really glad you put the tip about putting a foot in the door for any job.
I started in fine dining as a dish washed, eventually moved to prep and then morning production and sauce before getting on the line. It took a year or two but sometimes you have to walk before you run. And honestly I love working in resturants. Despite having a "career" I find myself bouncing in and out of them for short stays every now and then. It's all about showing up with a willingness to work and learn.
This was such a refreshing and helpful video! Thank you for all the great tips and things I learned that I can apply to my amateur cooking!
I really enjoyed this video. I cook all the time and I still got a lot of great tips. Thank you Joshua!
It's stupid funny how many of us are great cooks at home, and we still learn.Thank you.
I work in a professional kitchen and I'm constantly learning.
Even small tricks and details can completely change the outcome of a dish, for better or worse.
"When you stop learning you start dying"
1:11 she once was a true love of myne... parsley sage rosemary and thyme
Over decades I've taught myself how to be a decent cook. A few things I can make well, others more like just passable, but it's been a damn fun experience learning and growing. Uncle Joshua is so right, "allow yourself to fuck it up" will provide the best learning experience, especially if you're too poor to throw out mistakes and have to eat them. I only made a particular mistake once or twice because I would have to suffer eating my screwups. As a happily divorced guy, learning to cook for myself has been amazing, you can save a ton of money and teach yourself a lifelong skill.
And women love men who can cook so if you get back out there, you'll be appreciated
Thank you for sensible and no nonsense answers to these questions. You have not only a great understanding for cooking, but an intuitive way of looking at life. I'm so happy that you shared with people that it's okay to make mistakes....that is truly the only way to learn in life. Gordon Ramsay once said that the best comments that he learns from are the negative ones....they challenge him to improve what he does.
Thank you Joshua for all the wonderful advice and taking the time to answer these questions ❤
About the chef knife Q:
You don't _have_ to spend stupid money, but what you can get if you buy something better than a Walmart special can be nothing short of magical.
Case in point: I got really big into sushi a few years ago, and I'm at the point now where I'd get hired as an entry-level/apprentice sushi chef in a heartbeat. (Sushi is a highly finesse-oriented food and it can be tough to get a job making it.) I grew tired of using the $100 knife set to do things and bought myself a "budget" but decently reviewed sushi filleting knife off Spamazon. Cost me $30 at the time. Just that one acquisition, and it wasn't even a pro-grade tool, made such a difference it's tough to put into words - it made the prep process so much better because it was the right tool for the job, and it opened the door to better portion control and finer granularity over the end result because it was both super sharp _and_ super _precise._ My knife skills are several kinds of atrocious compared to a pro's but those tools make a _tremendous_ difference.
I will say, for a brute force workhorse, my husband's OXO Good Grips chef knife is a kickass little reliable blade. However, I swear by my Shuns for precision, like a fine mince, so it goes faster.
Dude you already sound like a pro! You are probably just humble! Well done you!
I had a bread knife I loved for 25 years. It was a $7.95 gift from my mom (she left the tag on).
Yeh. A nice $30-50 Victorinox or ... Huh. Forschner sold out to Victorinox. Like...20 years ago... So, Victorinox. If I was starting out that's what I'd get. And if I knew then what I know now, I'd probably have just kept using it forever. I have a Wusthof set and, well, they cut great and hold an edge, but the classic square handles are a bit of a hard choice, and the full bolsters just get in the way of sharpening, and really the steel can't be enough better than Victorinox steel that anyone other than a professional knife sharpener could say...
the oil congeeler I think is literally illegal in Italy and soo many EU states because we collect oil to use the exhausted oil to make biodiesel and some organic base material (like wax, fertilize, soap and more)
I'd agree with EU. Go to your local town website or earth911 and search for cooking oil recycling locations. I see 8 locations below 10 miles away from me near Seattle. They are all refining it to biodiesel.
Yeah the US sucks that way
Why don't grocery stores have a bin for it? Or gas stations?
I know why. I think we all know why...
British Petroleum isn’t lobbying for congealer legality because they want you to fill up your car more dude lmao
I really hope you make this a regular thing, this is probably the best cooking video I watched. I learned so much
i think this is like my favorite video on your channel Joshua, not because i am that bad at cooking. but i like the Q&A and it's different. thank you for answering the questions, even when some are just like, plain duh and it's like, are you serious. but you were super nice about it and not snarky and gave straightforward answers without making it hard for some takeaway. simple, easy for people who want the basics. thanks chef, Josh-Ua.
I love food and love cooking but cooking good food at home and cooking food professionally are completely different. I cooked professionally for two years in New York and I loved the experience and how much i learned in a short amount of time. I dont not like the terrible pay, being screamed at on a daily basis, working 12 to 16 hours a day six days a week, almost never seeing friends and family, and working every single holiday. I understand this is not every restaurant but this was my experience and my friends that were/ still are in the industry. If you can handle all that then go for it. Thanks for a great video Josh 🔥
Naw, man, that IS every restaurant.
Watch The Bear, most people come out with a bit of PTSD and exhaustion. The stress is ridiculous, it is food not brain surgery. This season the really evil chef who just tormented him and believed he was doing him a favor was way too real
Propane or charcoal?
Josh: “Charcoal. Gives that smoky flavor.”
[sad Hank Hill vibes]
Taste the meat not the heat
I love your burger bun recipe! I was so excited when I tried it the first time and they turned out so well.
The BEST cooking / food Q&A session I've seen in a very long time! EXCELLENT WORK!
Thank you, Joshua. You combine a rare blend of expertise, humor, real-life advice, and pragmatism in all your videos. And this one encapsulates all of the above. As a home cook who tries to learn and get better, I rely on your videos and books to help me get there. Much kudos.
To the person asking the diet question if by any chance You read this : go Mediterranean, Cook a lot of fish and veggies. Sometimes lean meat and once a week red meat. Also include dairy products in Your diet in same amount as lean meat (like once every 2-3 days). Try to avoid sugar (but this is common to all diets e.g. sugar is bad). For time when You want to munch on something - nuts or veggies with Greek yoghurt dipping sauce.
"Go Mediterranean" and "avoid sugar", while Mediterranean food has some of the sweetest and most sugary deserts in the world. And they're delicious 😊
@@fluffytom82 Moderation is key. Although it doesn't prohibit sugar in my opinion it should be avoided. But it all depends on Your lifestyle. If You are able to use that "fast energy" then go for it.
@@fluffytom82 I think none of the diet list you can find offers you to eat desserts. Soooo, mediterranean diet doesn't include baklavas, churros or something like that.
@@fluffytom82That’s kinda like bringing up any healthy cuisine and then writing it off because desserts exist.
To expand on what the other guy said. The issue with modern eating habits is a loss of compartmentalization of treats and an infinite access to them as well as a lack of self control. And the same goes for any comfort food.
It doesn’t help that many traditional cuisines are built around the assumption those who’re eating it are generally doing manual labor given the prevalence of carbohydrates. And well in many cases? That’s not the case in a car driven world.
I'm so glad that at the end you showed you sweeping up all the answered question papers cuz i was genuinly wondering where they were going between each question
Information and production was top tier. Hats off to you and your team on this one, Josh.
About the whole chilling cookie dough thing, the most important factor has been empirically proved (By Anne Reardon, professional food scientist and owner of How To Cook That), resting your dough is more important than cooling.
Hey, Josh, turn the door hinges to the left side of the fridge for more efficiency. But, it's your kitchen.
@@bettyir4302 I just thought it was important context and an interesting fact.
don't agree for cookies. Do them both way and find out. I rest the dough, then I turn into balls and freeze or chill. It does make a difference and he explains it well. I don't take 100% of what anyone says
Appreciate the honesty in your videos, it's rare these days
Great video ❤ You're such fun to listen to. Thanks for teaching us how to cook!
Thank you Joshua. Greatly helpful as always.
yo josh can u make a video on quick and easy less ingredient consuming dishes kinda need one
He has this. 50 recipes with only 3 ingredients. Have at thee.
7 seconds ago and no views? Lemme fix that , love from India, I learned cooking from you ❤
exellent video gained some knowledge for sure thank you
Awesome episode! I hope to see the next one like this soon
For every like this comment gets, I'll watch the video again
אאידה
What about you just watch the video and shut the fvck up with your pathetic farming comments
Good luck 😂😂😂😂
Have fun bro
At this current moment in time you would have to spend 4.4 days rewatching this video
for the pizza oven question, as someone who's making pizza once a week with my standard oven, you don't need a pizza oven to have good quality pizza.
it's not as good as pizza cooked on a pizza oven obviously but it won't be bad.
Frankly, I don't understand having a warehouse of kitchen appliances. A stove, oven, food processor, toaster, hand mixer and microwave covers all bases. But to each his own.
My aunt remodeled her kitchen a few years ago. She put in professional grade appliances and a pizza oven. She lives alone.
Personally, unless you're a mid level cook or up or a multimillionaire, a pizza oven is ridiculous.
You are an excellent teacher, Joshua. This is coming from a teacher in academia, and your advice correlates to good teaching in general.
Thank you Joshua for this educational video
He said Terry Black's bbq was his favorite, but the sign in that shot was Black's bbq.
3:57 Terry's Black's > Black's
Because the editor knew which one was better.
31st-1/2 or fight!
(No seriously. Give me a beef rib, a Shiner Bock, and a table out back of Black's, and I'm in one of my top 5 happy places.)
I miss the old Josh and old format videos
I’m so tired of seeing this comment, stop whining.
Me too
Funnily enough, on sharpening knives... Back when I was still living with my dad, we had a sharpening stone meant to sharpen the kitchen knives.
At some point, I ordered a bunch of knives online after turning 18 (because I was able to do it then), including some bowie knife that came with a tiny little sharpening stone.
I later used that tiny stone to sharpen a knife in the kitchen, like, a very different knife than it was designed for.
And it worked so well apparently that my dad asked me to sharpen the knives with it. I have since moved out, quite a while ago (I'm 31 now), though I still have the tiny sharpening stone, and no joke, I actually STILL use it to sharpen my kitchen knife. I'm using singular here, because indeed, I have two knives, a larger one that I almost never use for anything, and a pretty small one that I use for literally anything. I broke off the tip, and it's quite bent, but it still gets properly sharp. I actually bought another one at some point, aiming to replace it, but the new knife just won't get or stay sharp, so despite it being the newer one, I don't use it at all, and I'm sticking with the old one. I love that one so much, if I could, I would go back and buy 10 of them and just be settled for life.
great video. I spent 42 years in the food service industry, everything from dishwasher to head Chef, and I agree with everything you said.
I miss the good ol' days where josh would teach you how to cook instead of just doing stuff like this
On top of that, I miss when the rest of the crew was still involved in the shots; it used to feel somewhat homey, but now it feels fully corporate. I legitimately can’t tell if there is a crew at all anymore…
Buys expensive top of the line kitchen set.
Stops cooking and reviews fast food for some reason.
He is literally teaching us how to cook while answering all these questions
@@bryleciel he used to convey most of this information very well while actively cooking and entertaining back before he moved and stopped showing the crew. Regardless, we are talking about the last large chunk of videos in general. For example, he has had a ton of "ranking the best x" videos or "cooking x 50 ways" recently; a lot of us miss the videos where he would focus on one or two things while giving us useful techniques, information, etc. Now it all feels buzzfeed-ified.
It's sad because I used to love watching his videos, but now it feels like they've lost their spark, uniqueness, and character. I'm not saying this to be mean, it's just what I (and likely others) have felt over the past while.
@@JJCUBER I think I know what you mean. Personally I really liked the format of this video but I don't like the videos where he was rating food in US cause I'm not from America so I will never be able to see try the food he likes. It's impossible to satisfy everyone, especially when you have such a large audience. Also when he makes cooking videos for so long it's hard to create something fun, new and unique all the time, sometimes you gotta experiment. The fact that he answered all of these questions mean that he wants to listen to his community so that's a good thing
Just bought both of your cookbooks and I am so excited to make things from them, are there any recipes you guys would recommend to make?
Insightful. Thank you.
This was so informative. Thank you for sharing 😊
Great job! So much information without any fluff. Hope you are doing well Josh!
Josh, Wonderful video! Thank You so much.
just ordered ur cookbook looking forward to it.
All About Braising, great book rec.
Excellent video. So many small gems there that can make a huge difference to the final result.
Very useful, thanks
Thank you SO MUCH for your response to question #56 which was "what is your biggest food hot take?" You mentioned something about putting hot sauce on food before even trying it being annoying. Now I know you said hot sauce but for me it's almost any dipping sauce with anything. Most of the people in my life have to have some kind of sauce with nearly everything and think I'm the weird one for not using any. If the food has a sauce made specifically for it, no problem, but if not then I'd like to actually taste it the way they felt like I should. I think most of my family and friends just never made it to adulthood as far as food goes. They all like to drown everything in ketchup or ranch. Anyway, I loved the comment you made and I always love the videos
I’m a stay at home mom and wife and I love these videos so I can level up my cooking for my man and my family! ❤❤❤
Thank you for your excellent advice on cooking and life. You are a good man.
You’ve come a long way since I started watching you try to recreate/make better than fast food sandwiches ❤
Probably one of the best videos you've made, Joshua. Thank you.
This was awesome. Josh you are awesome.
I absolutely loved this video
I love this guy! True fan!
A way I recently learned to improve instant ramen is use peanut butter. For a single pack, in the bowl the ramen will be served in add 2tbsp peanut butter, soy sauce and hot sauce to taste, the flavor packet, and enough ramen water to make everything a paste. Drain the rest of the water and add ramen and stir to get everything coated. Did this for dinner tonight.
umami!! I make my own hoisin and use that
Super cool to see my question pop up in your video. Thank you for continually inspiring me chef!
My favorite elevation of cheap ramen is frozen peas and corn. You add nutrition, and the vegetal sweetness is a great foil for the salt in the packet. I also just plonk in a room temp raw egg and give the yolk a minute to warm up. That's always my first "bite" and it's SO GOOD with a bit of broth in the spare room of the spoon.
I Love Joshua Weissman Videos 🧡
This is great, thank you.
Thank you for that - very, very useful 👌
The biggest piece of understanding an expert can give you is, "it depends". You explained the angles on which it depends so, good answers, good video. I hope the questioners are satisfied.
I love how the questions come in on the order machine
I love that braising cookbook. My side dishes for St. Patrick’s day are the braised potatoes and the braised cabbage.
Kiwi brand knifes are a good value and are almost always available on Amazon $10-12 USD is the average price for the basic needs. I like the wood that they use for the handle as well
What a great video! ❤thank you
Great video! Can you do a video on tips for cooking seafood? And some different dishes for fish?
I loved this video! It hits a spot in my heart with almost everything you say. My go to meal after a long ass shift is Al way instant ramen, it’s so easy to make and literally you can pimp it up with almost everything you have in your fridge and be very satisfied and happy afterwards. Once I put frozen chicken wings out of desperation, don’t do that
I got so excited when you said steak worked for you. Love you guys, congrats. I wish you 2 the best
Great Q and A!
LOVED this episode - also, epic idea using the order paper for the visual of questions!
But he left out the sound of the printer. That sound...sound...sound....sound......
The production quality is off the charts. One chef kiss for papa
After 30 years of cooking/preparing/etc. I have always preferred a Santoku: what would be your pros and cons between than and a chef's knife?
While I am a big dude (6'2, 280lbs) I have been using the same Santoku for almost 30 years and it is the only knife I ever use of the 27 piece block I have unless I am cutting streak.
Any tips?
I got made to walk the length of the kitchen whilst tossing a handful of dry pasta to learn how to toss in a pan! It was a LONG day but 25 years later I can still do it with my eyes closed
Woah. Burger bun recipe is the first time I’ve successfully made a bread that was good. I’ve failed at so many bread recipes. Thank you for this!!
To simplify the rice question if you want the rice grains to be separated from eachother to the point that after cooking you can pick up an individual grain and not have another sticking to it wash them 2 to 3 times is what works for me but if you don't need them to be separated you can just wash them once (1) and there is some debate about salting your rice where im from but you can just do whats best for you
Great video. It was nice to just have you relax and hang out with us.
When it comes to knives, my personal preference is a Mercer -- these have been the workhorse knives in a lot of restaurants for decades. They are good quality and you can get a 10" chef knife for around $20 (I caught one on sale on Amazon for $12) They work fine, sharpen well, and hold an edge pretty good - and I could go thru half a dozen (IF i needed to - which I don't) and still pay half what a lot of fancy knives cost.. Maybe if I was using a knife all day every day I'd consider a more expensive one - but, in my opinion, they're a waste of money for the average home cook
Love the fact that you had the questions sent in the form of an order from the printer.
30:43 - That Bee Wellington aprooval is so true. I cooked that for my parrents and girlfriend during last Christmass holydays and it was a f***ing blast!
I myself was stressed through the roof, because it was my first attempt and it went out delicious AF! Everyone loved it!
It is definitelly more advanced recipe but the payout is incredible.
I'd also recommend trying deep-frying in a wok
When it comes to ratios and measurements of recipes I always cook the recipe for the very first time as is no striations no deviations after I make the meal the first time, if I personally feel like something needs to change then I play with ratios and flavors and what not just so that I can know what the original dish tasted like before I started playing in the kitchen