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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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.
Not sure if it's something in the US but in my country (Hungary) you can actually take your used fry oil to the gas station, you can dump it there for free and they reuse it for biodiesel. We also have designated dumpsters in some of the shops where you can dispose it and they'll do the same.
Absolutely.
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
@@sylviele3239 This definitely is more my speed, but I'm not his target audience. He's obviously found a style that works for him. He's a very likable guy in addition to being so talented with food.
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
Not having a fine enough grate is also a problem. They may be buying pre-grated or shredded cheese.
The emulsion is stabilized by the starch in the water. More starch keeps it from splitting at higher temperatures. Adding extra starch from cornstarch or similar is a common way to cheat at this if you are preparing large amounts. Add enough starch and you can heat the whole dish to boiling without splitting the cheese.
The usual problem I see with people trying to do it the right way (no cheating) is they follow the instructions on the pasta package for cooking it. Even the mid range, bronze cut, imported pasta I buy says to cook about 400g of pasta in 6 _quarts_ of water. That is 5600g of water. The pasta itself only needs about 800g. You need about 200 or 250 left after cooking, plus however much you need for the dish. So for 400g of pasta, I'd use between 1200 and 1500g of water. This makes a _very_ starchy solution at the end (left to cool and dry, it forms a polymer in the bottom of the pot), which is perfect for any tempered cheese sauces without adding extra starch.
Thank you, I was looking for this comment. Cheese splitting is absolutely due to high temperature, when the cheese proteins will coagulate and they won't hold their water content anymore. You should either use warm but not hot water, or add some sort of stabilizer like corn starch (this is actually what most restaurants do because it's much easier to control and foolproof). Grate your cheese very fine, add a little cornstarch, avoid boiling hot water, and you'll be fine.
On behalf of the ramen del barrio crew thanks for the shout out!
As the co-owner of ramen de barrio, gracias!
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.
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 :)
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
@@-N0V4- Put those fingers in with the chips
As a piece of advice - please never fill up your pot more than half with oil! You can prevent a lot of risky fire hazard situations like this. Also, air fryers are your friends for anything frozen!
Air fryers potentially emit harmful chemicals
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.
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.
"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.
@@corneliawindstroemOK hear me out on this make it really spicy like to a point where it's not good anymore if he puts it on and wait for him to ruin it himselve but dont do it on a dish ur proud of do it on a dish that didn't take as long
@@corneliawindstroem Make stuff that needs hot sauce?
@@Goober2289 This definitely made me think back - I'm pretty sure I always automatically put salt on just about everything.
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!
That’s so cool! I always thought restaurants wouldn’t hire someone without some kind of cooking school experience. If I’d known it was an option I’d have looked into cooking at a cute little diner or something after high school! I loved cooking but didn’t even know that was an option!
@elisabethcuningham3526 Well, in my experience, you always work your way up in the restaurant business. As you start proving yourself and gain experience, you will definitely end up at the top. It takes a lot of passion, though. I myself could never, but my husband is driven. He loves to cook and is a hard-working person. You'd be surprised as some people come out of the culinary institute and don't really know how to cook properly. Cooking isn't about being a robot and copying what people do. It's about taking something and making it yours.
So generally I do not comment because I've learned a lot from your shows.However, you said something that made me think.I once used a kitchen aid stand mixer because I have bad wrists, Due to my cancer spreading to my bones making them weaker. With that said, I used my kitchen aid far more often for bread and unfortunately, unless it's made for the industry, it's not tough enough to handle the proper kneading.
Yes, by hand is mostly easy, but again, for me, has become painful - just FYI, I'm only 40 - NOT 80. But I am terminal, but I LOVE to cook.
Anyway, I digress, my entire point is the more bread you want to make while using a stand mixture.I would start suggesting the Bosch mill. It's a beast and handles LARGE quantity tight dough without overheating.
Just saying, point your fans in the most helpful direction!
Thank you for All of your awesomeness!! Love your recipes 😀
New Kitchen Aids are made cheaper. I rescued one that somebody was getting rid of. The brass gear strips as the others are steel. It's cheap to replace, but very messy and must be regreased. Thanks for the Bosch tip, and good luck on your journey.
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
#47 hit me right in the feels. Being active duty military with not a lot of time left, I fully concur with this type of sentiment.
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
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
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!
Hmmm with pasta… I recommend watch Vincenzo’s plate talking about what pasta to buy. He explains the differences very throughly.
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😂
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.
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)
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
Came here to say this! I've saved many an over-salted soup, stew and sauce over the years with peeled, quartered or cubed raw potatoes.
Especially helpful when letting a child (or less experienced partner) learn to cook. Allows them to make that mistake, learn from it, and learn to overcome it and not waste food in this learning experience. 😜
I don't believe this is true. There's some videos out there that did this experimentally and it didn't work. The potato sucks up salt, but also all the other flavors until it achieves equilibrium. The net difference is minor
@@HerndonDave well, I've used this technique a couple of times and it worked...
@@larsl997 I've tried it several times and it didn't do much of anything. Maybe you have magic potatoes?
@@HerndonDave Too bad it didn't work for you 😕 works for me so I'll stick to it 😊 have fun coocking 👋🏻
32:42 for the onions things, Ethan Chlebowski did a blind taste test and could not find a difference in onions taste except like the polar opposite onions (like cooked vs raw, sweet vs red)
"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 😋
Dude, I don't know if anyone else appreciated the subtley the impact kitchen printer (Epson TM Model>)... that sound will haunt your dreams when you've "served the line"...
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
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.
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
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.
ATK tested leftover oil and they found that oil used to fry only veggies did not degrade in taste after like 10 uses, or whatever their test stopping point was, I think it was 10. However, oil used to fry proteins were degraded after the first fry, especially chicken, as it imparts a bad flavor into the leftover oil.
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.
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
I really enjoyed this video. I cook all the time and I still got a lot of great tips. Thank you Joshua!
The way you speak and describe things so elegantly and carefully is absolutely satisfying. You’re excellent at your craft, and you’re able to paint a picture that anyone can see. As a viewer for roughly 2 years, my fiancé and I love watching your videos.
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
14:22
Absolutely wrong on the cheese clumping in the pasta dish question!
The main reason for this is the "breaking" of the Parmigiano Reggiano/Grana Padano/Pecorino Romano cheese in high temperature, the fats and the proteins of the cheese separate.
This happens in lower temps for lower quality cheese than the higher ones.
Generally speaking, you should aim to add the cheese at about 56-58 degrees Celsius (132-136F° for you americans) and everything should emulsify just fine,
You can get it a bit hotter once it does, but not too much (65C°).
So adding bubbling boiling pasta water as he says is going to ruin your dish.
Yes you have to use the starchy pasta water! But just make sure you're controlling the temperature.
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
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
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 think this is like my favorite video from you on your channel Joshua, not because i am bad at cooking. but i like the Q&A and it's different. thank you for answering the questions, even with some where it's just like, plain duh. it's like, are you serious. but you were super nice about it. not snarky with straightforward answers and easy takeaways. simple, easy for people who want the basics. thanks chef
Careful when freezing meal prep. If you don’t have containers that seal very well and/or your freezer is not very cold and can freeze quite fast, then you can end up with a poor quality outcome where you get excessive liquid after defrosting.
Especially vegetables do not freeze well unless snap frozen.
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.
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...
There's so many bad sushi places now that I think anybody in these comments could get a job as a sushi chef if they just know to keep their fingers moist. You'd probably be one of the good ones.
Thank you Joshua for all the wonderful advice and taking the time to answer these questions ❤
You are an excellent teacher, Joshua. This is coming from a teacher in academia, and your advice correlates to good teaching in general.
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.
Appreciate the honesty in your videos, it's rare these days
Thank you Joshua. Greatly helpful as always.
The BEST cooking / food Q&A session I've seen in a very long time! EXCELLENT WORK!
7 seconds ago and no views? Lemme fix that , love from India, I learned cooking from you ❤
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.
great video. I spent 42 years in the food service industry, everything from dishwasher to head Chef, and I agree with everything you said.
14:41 Sohla el-Waylly said in a NYT video on Spaghetti the other day that grating the cheese on the little grabby holes, to make a texture like the green cardboard can cheese makes the difference. That using a microplane makes the cheese bits too thin, and they clump together.🤗Of course, too little pasta water is a common issue.
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
Chicken breast is the easiest thing to cook. Sear fast on both sides and then 12 minutes in a 200C oven. Perfect every time. Greetings from a cook in Finland.
Or braise on the stove top with some chicken stock after searing. I put a lid in and let it simmer. People in the US don't use the oven enough. It's lost art.
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
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
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
Thank you Joshua for this educational video
I use Jasmine Rice, equal parts rice and liquid, done in 15 minutes. I never wash, it comes out perfect every time.
I feel that rinsing 2 (or 3, 4) times gets rid of all the dust and fungus and dirt that gets picked up in processing and its very loooong journey to your kitchen.
@@newttella1043 Mine never has any of that. I get Thai Jasmine from Costco. I guess if I had a cheap kind of something?
Some rice is pre-rinsed better than others. I use the Kirkland Jasmine, too. I recall that it rinses very clear, so I don't bother.
Great video ❤ You're such fun to listen to. Thanks for teaching us how to cook!
I need more videos like this, I learned so much.
Washing rice: this actually depend both on what you intend to do and the type of rice you got. If you got fortified rice for the additional minerals etc, you can't wash it. It is just dusted on and will wash off. If you have a big thing of rice that will be used for a relatively long time, you need to wash it, because the powder will give a rancid smell/taste as time goes on(and after the rice is first exposed to air. Don't make risotto with that, obviously.
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!
Josh, Wonderful video! Thank You so much.
Thanks that was a wonderful Q and A. I’m a 77 year old experienced homecook and I learned a few things. Cooking is joy! ❤
just ordered ur cookbook looking forward to it.
Insightful. Thank you.
This was so informative. Thank you for sharing 😊
Regarding your answer to what the five must haves in a kitchen, I gotta say that as someone who had to use a kitchen without one last year, one of those five is DEFINITELY an oven.
I love your burger bun recipe! I was so excited when I tried it the first time and they turned out so well.
Awesome episode! I hope to see the next one like this soon
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.
I will never forget the day I was at Stater Bros in Oceanside California and they had ribeye steaks on sale for $4.99 per pound (2018). I walked up to the butcher and asked him to cut me 2 inch thick steaks and they were happy to do this.
A woman walked up next to me as they were handing me the steaks and she said what are those??
I happily said these are the the steaks that are on sale - I just asked them to cut them special for me.
She had never thought of this - so just ask the butcher for what you want!!
Super cool to see my question pop up in your video. Thank you for continually inspiring me chef!
Thank you for your excellent advice on cooking and life. You are a good man.
Probably one of the best videos you've made, Joshua. Thank you.
SortedFood did a video about bay leaves for the same reason the person asked the question at 12:10. They discovered that if you tried two recipes side by side, while you may not notice the flavor of the bay leaves, you notice the ABSENCE of it immediately.
I really hope you make this a regular thing, this is probably the best cooking video I watched. I learned so much
This is great, thank you.
thanks! I have been wanting to deep fry for so long but i have always wondered what i do with the oil after so i just never did.
I loved both tip #47 and #54 because I learned the most on the job and some of the greatest lessons that I have learned were from being in a fine dining kitchen.
You’ve come a long way since I started watching you try to recreate/make better than fast food sandwiches ❤
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! ❤❤❤
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
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.
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
Well presented. Your years of cooking experiences, starting young with Mom, reflect your professional growth. Congratulations and more best cooking journeys ahead to you.
Very useful, thanks
exellent video gained some knowledge for sure thank you
I love how the questions come in on the order machine
My go-to oil cleaning trick is to let it cool, pour in some corn starch slurry, and turn the heat back up to medium. Stir occasionally and cook until the slurry solidifies, then strain it out. The slurry will catch all of the small particulates so you wind up with very clear oil.
Why aren't people letting it cool, putting it back in the bottle, capping it, and dropping the whole thing in the trash? Why spend any money or more energy on it? It's going to the same place.
@@blairhoughton7918OP's comment was, how to clean oil for reuse. Nobody is wasting time trying to clean oil just to trash it. You can generally reuse oil 3-5 times.
When I sear a steak in my apartment I open all the windows and doors and get a fan going to get some some air flowing through if it’s not windy. This seems to keep the smoke detectors from going off and also keeps aerosolized oils from condensing on every surface
Thank you for that - very, very useful 👌
Love the fact that you had the questions sent in the form of an order from the printer.
26:37 "Try to find a brand that makes something that you like. If they make something that you like, why change to another brand "
All About Braising, great book rec.