Cooking With Mystery Ingredients
Learning to cook without a recipe is going to push your cooking to the next level. Being able to improvise and work with whatever ingredients you have, understanding balance, and the key elements that are needed for any dish, is essential to becoming a great chef.
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Chef: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Graphic Designer: Jayden Gocher
Kitchen Manager: Sarah Allchurch
Editor: Lachlan Monsted
42 Comments
Uncle Andy, cook with feeeeeling. Fuiyoh!
Yes: Intuition is learned.
Where is the green lamp from?
Thank you!
I can't stand coriander, but ground coriander has a completely different flavour for me and I love cooking with it and tasting it.
Ground coriander totally ok for people who hate fresh
How do you properly clean a chopping board that size? It needs boiling water and soap to clean it properly.
I love how the Matty bandana was rotating through the whole video lol
I’m so glad you did a video like this!! This is basically how I cook at home a lot of the time. I might follow a recipe once to get the basics of it down but typically I’ll see something that sounds good and look it up to see what all I need grocery wise and just go for it. I much prefer cooking by feel and intuition than trying to be strict to a recipe (baking on the other hand😂)
Great idea Will definitely try 😊
This is how I learned to cook from my Dad. Not having much money, we learned to make great dinners from cheap and home grown ingredients and some cheap dried herbs and spices. I cooked my first family meal at about 8 and was a regular cook by 10. Still cooking the same way 50 years later and am the primary cook at home.
You're literally practicing for being on Chopped.
At around 8:50 When you mentioned wondering if people who don't like coriander can taste trace amounts of it in dishes. I can't speak on coriander because I love it, but I have a similar genetic thing where the chemical in fish that gives it that fishy taste is extremely over powered to me. No matter how it's prepared, seasoned, or what it's mixed with, all I will taste and smell is that fishiness. I can't even do ceasar dressing because of how fishy it tastes to me. It sucks because alot of seafood dishes look incredible. So I'd imagine people with the cilantro soap gene could taste even the smallest amounts
I can't stand coriander leaf fresh or dried but coriander seeds are used regularly in my cooking either cracked or ground, it adds a completely different flavour 🤷♂️
Loved this video! ❤
So bakso
In cooking, never ever discount the value of something going horribly wrong. As you get better it obviously happens less often, but the last big snafu I made–I giggled with delight. Because I honestly found something I could learn from.
Coriander seeds are fine, its just the leaves/stems that taste like soap for me.
You mention the mushroom texture can be an issue for some people (I'm one of said people), you said two ways to and didn't comment on how it affects the texture, can you elaborate?
Also, I thought the soap thing was cilantro, not coriander.
Great post as always, Andy.
Is this video… Sped up? Am I alone in seeing this?
I don't have an issue with the coriander leaves, but I have an issue with onions (yellow, red, shallot, etc). If they're not in a broth/boiled completely, they make me hurl.. which S U C K S !
Because I know objectively how important they are to cooking, but my body just goes NOPE! and my gag reflex kicks in.
Any tips to overcome this would be greatly appreciated – in the mean time, I'll be doing my usual workaround which is powdered onion.. -.-
6:46 Cmon Caleb was that really necessary 😂
Awesome vid, chef!
This is how I cook. I keep a well stocked international pantry, and look at what's on sale for fresh ingredients. Cycling through various regional cuisines.
Garden season is almost here, so fresh greens and herbs will be always on hand soon, can't wait!
My wife and I don't like fresh coriander , but we do use seeds and ground in different meals. Yes, it sounds crazy but it is what it is. Also myself I can't eat cheese unless it's cooked like pizza or lasagne, I know I am weird, but again, it is what it is.
Re not using sesame oil. The toasted, powerful Japanese variety is for finishing only. However, in the South of India especially, Tamilnadu they do use traditionally refined (in a wooden mill), cold pressed Oil which is great for cooking. Just an FYI, Andy – love your show!
Hey Andy, could you please share the maker and model of the knife you use in this video.
This is exactly the way I cook, it’s taken me years to get good at it. Excelent video Chef!
Fresh coriander leaf tastes pungently green and coriandery, and tastes nothing like the seeds, which are aromatically warm woody and slightly sweet. However, when I had some in the garden at the end of summer, and wanting to go to seed, I tasted some of the still green seeds and they were like a brilliant mix of the two. I crushed them in a mortar and pestle and added the to some orange glazed carrots and they were like a whole new thing! Delicious!
Chef Andy stings like a bee too👊
You can actually make consomme or just clean stocks and broths in a pressure cooker, when pressure is high there is actually not much movement going on inside the pot, its when you release the pressure that it becomes quite violent and stirs up all the impurities making it cloudy, but when you release the pressure really slowly by just slipping something into the pressure release to keep it to the most minimal release there isnt much movement and it stays pretty clear, ofc for a consomme you would have to still make a raft to clean up fully but it works, all credits to Chris Young that man is a genius.
Mystery ingredients but everything is onions!
When I was still learning I started by tweaking recipes. Now it is mostly knowing what the ingredients are and what they do when I treat them differently. I might look up recipes if I want to make something completely new but usually look at a few to get an idea of how to do it. Then I come up with my own way to make it.
The rotation of the Matty Tribute flag had me questioning life… don't do that
well for me i hate cilantro leafs cause they taste like a bar of soap, but i love corianda seeds and use them often.
im far from an expert, i just grew up helping mum in the kitchen and liked trying things out myself. i never FOLLOW a recipe, but i always research multiple recipes. doesnt have to be a huge amount of research, i usually just search a type of food and bring up 3 or 4 different recipes to get a feel for a dish. see what elements are common between them, see what weird spins some people put on it. from that 10-15 minutes of research i can tailor the dish to my own tastes. i can see if theres any ingredients that i simply dont like or are hard to come by and what i could substitute instead. i can even see if theres something i will completely deviate from and do it my own way. from this point onwards i just do my own thing. i know what i like to eat so i cook to that. sometimes i have all day to cook things perfectly, sometimes ive got 30 mins so take shortcuts. just never let yourself get bogged down in the details of a recipe. youre the one thats going to eat the food so just use the recipe as a guideline but cook something that you want to eat. i never measure things. just keep tasting as you go and youll know if you need more of something. and learn from your mistakes. take note of anything that went wrong or how you could improve it next time and if you cook the dish again keep it constantly evolving until it is exactly the way YOU like it, not the way some random internet recipe wants you to make it. and dont be afraid to substitute, especially if youre on a tight budget. ill frequently browse the supermarket meat section looking for anything thats marked down close to expiry then send it straight to my freezer. only got pork mince in the freezer but the recipe calls for beef? its really not going to matter, just use the pork.
i have a top five internet chefs, and this guy is absolutely in it. there is no ranking
i have the gene that makes fresh coriander taste like soap, but i love using ground coriander seed in my cooking. i use it often. for some reason, the flavor doesn’t carry over.
the quote at the end is IMPORTANT!!! thank you, chef
Not really a fan of Youtube swapping titles and thumbnails.
Earlier today this had a completely different title and thumb.
Its deceptive and would lead to people clicking this a second time in the future without knowing its the same video.
I dunno where the 'corriander tastes like soap' comes from. I hate the stuff! It smells and tastes like its rancid veg mixed with petrochemical evil! And yes ground seeds are just as bad as fresh leaves.