7 Dishes You Should Know How To Cook By Now
If you’re new to cooking, these are 7 dishes that I think everyone should know how to cook.
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MY COOKBOOK: https://bit.ly/3WVoXAN
RECIPES:
Roast Chicken: https://www.andy-cooks.com/blogs/recipes/classic-roast-chicken
Aglio, Olio e Peperoncino: https://www.andy-cooks.com/blogs/recipes/spaghetti-garlic-oil-and-chilli
Braised Lamb Shoulder: https://www.andy-cooks.com/blogs/recipes/7-hour-slow-cooked-lamb-shoulder
Fried Rice: https://www.andy-cooks.com/blogs/recipes/chinese-style-fried-rice
Chicken Curry: https://www.andy-cooks.com/blogs/recipes/chicken-curry
Choc Fondant: https://www.andy-cooks.com/blogs/recipes/chocolate-lava-cake
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Website with all my recipes: www.andy-cooks.com/
TIMESTAMPS:
00:00 Intro
00:07 Roast Chicken
05:46 Fried Rice
09:31 Simple Omelette
13::51 Pasta Aglio, Olio E Peperoncino
18:30 Simple Curry
21:37 Braised Lamb Shoulder
28:35 Chocolate Fondant
Chef: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Graphic Designer: Jayden Gocher
Kitchen Manager: Jackson Mehlhopt
Editor: Liam Craig
21 Comments
Hi Andy, love your channel. I have a relative who has an allium allergy, and I'd love to see how to make a couple of savoury recipes that don't include any garlic, onions, spring onions, etc. Cheers from Scotland
But what recipe would you ever NOT add salt to the butter to? Even all my deserts and baking etc has salt.
Pro tip for us 'Mericans: If you want to approximate small numbers of meters, just use the same number of yards.
Why do you need to take wishbone out?
I'm not sure you put enough butter on that chicken. I saw you missed a spot.
14:25 – Surely, surely there's more than enough flavour/s in all the other ingredients, that 'seasoning' water is totally redundant.
Parmisan or Grana Padana or Grana Reggiano?
I was a pro chef for years and still find videos like this handy. thank you for the great content mate
Lamb is so expensive where I live in the USA. It’s a guilty pleasure watching Andy cook
Thank you for all your videos Andy!!! I already love cooking, but you make it so accessible and this video made me get over the fear of braising meat and getting it wrong! Hopefully I dont fuck it up… Cheers
Andy, lamb shoulder get outside! Charcoal all day!
Asparagus – in season? Aren't you in Sydney? Asparagus season is spring-summer, it is autumn-winter in Aussie now. Is this an old video or are you fibbing for the northern hemisphere market?
Thanks for the trick with the collar-bone.
But when you want to buy a dutch-oven for your life – why not an uncoated? Less risk of having to throw it out due to injured coating.
15:27 Is that the 3-Quart Saucier? Looks ideal for preparing pasta dishes…
andy can you make samoan pork buns pls
Close on the metric imperial conversion but not quite
That pasta you made, plus tomatoes, anchovies and prawns. It’s a stable boy dinner when I’m left to my own devices.
Wonderful video Andy!
2:51 Trussing actually makes chicken cook LESS evenly, but it can be mitigated and is important in making it look beautiful so we still do it for that reason.
If you cut the wishbone out, how are your kids going to be able to grab a side each with their little finger and pull it apart to see who gets to make a wish?! So sad.
Damn it's crazy that I found about the Fallow guys dying like this 🙁