Want To Cook Better? Here’s 100 Tips
This is every shortcut, technique, and habit I’ve picked up from years in professional kitchens, in under 10 minutes. Did I miss any?
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Chef: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Graphic Designer: Jayden Gocher
Sous-Chef: Jackson Mehlhopt
Editor: Liam Craig
29 Comments
I disagree with the part about adding oil to the pasta water. The oil reduces the surface tension of the liquid, which prevents it from foaming and boiling over.
Should try this cheese sometime Kāpiti Kōwhai Gruyere‑Style!
Rinse your raw onions to remove sulfur.
why let food to rest a couple of hours before put it in the fridge?
Invest into one or two knives but which ones???
once and for all: oil in the pasta water is meant to AVOID FOAMING, it has nothing to do with the pasta as such!!! DO try it and put a spoonful of oil into (onto) the water…!
Keep. Your. Knives. Sharp!!!
Learn how to sharpen your own knives, it's not hard it just takes a little practice.
It makes prepping food and cooking way easier and safer.
A sharp knife is far safer than dull knife.
FREE TIP: if you do not have a bench scraper available and need to move cuttings around or off your board, use the SPINE of your largest knife, never the edge! Cheers!
8:57 chris young has proved that letting meat rest doesnt do anything
A few that stuck out from what I usually hear in cooking videos:
– Putting salt on spilled oil absorbs it and makes for easier clean-up.
– Vegetables above the ground go into boiling salted water, below the ground cold water.
– Rest braised or confit meat in the cooking liquid or fat, or it will dry out.
– Lemongrass and chilies can go in the freezer.
– Try to use odd numbers when plating.
"If it tastes good to you, then it is good." Best tip honestly. Don't let anyone tell you that there is only one way to do something. There is almost always room for some substitutions in dishes based on what you have access to or can afford. It doesn't always have to be perfect, just do your best and you'll be happy with the results.
Thank you, Chef!
Brilliant tips thanks Andy. You're very entertaining to watch BTW 😊
I have a rubberwood curling board its 40 cm 65cm and about 3 cm thick does not slip cos its made from the rubber tree keeps knifes sharper is not loting fiber and stuff its easy to clean with opley a bit of water if you cut greens and stuff for meat you use water and a bit of soap moste likeley to bekome the new standaard in pro kichen but that board Cost 250 euro but it wil last in my familie for orher ppl to use it so cost al lot but its ganna last for a few generations
This is great.
Can you tell me what cabbage shredder you use?
HIDDEN FROM THE KAM'RA! 😀
This might be your best video ever! :p
Maillard is not a noun. You can't create maillard or create maillard reactions. You brown food when the maillard reaction takes place.
Thank you for all these tips. I didn’t know black pepper can go bitter if added too soon while cooking.
Honing knife lesson please
Great video Amdy! As someone in a tiny apartment, tips for how to manage your cooking/kitchen for small spaces would be amazing.
Wow incredible 😊
There's only one necessary tip and that is, "stop being lazy and get your ass up to cook"
MSG is not good. Otherwise, spot on!
Thank you
LIKED & SUBSCRIBED!
This was so useful!
👍 🎯
So many great tips! #36 was a game changer. Id never heard of this one (or maybe I just live under a rock) Meals have been ruined int he past as Ive got it wrong. So simple when broken down like this 👍
Great tips for all. Confirmed many of my practices, but learnt a couple of new things as well. Thanks Andy
MAte dissing the cheap is not good. It is not always an option for most people to skip it. We gotta work with what we got, make the most of that.
Hey! first in lat out always…. 🤯