Cooking Mistakes Everyone Makes
Not sure how to save a meal? From food that’s too spicy, to grey and watery mince, let me show you how stop wasting food, and fix it instead.
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Timestamps
00:00 Intro
00:17 Mistake #1 – Soft potatos
02:27 Mistake #2 – Mince is grey and watery
04:05 Mistake #3 – Gravy is lumpy
04:43 Mistake #4 – Hollandaise has curdled
06:01 Mistake #5 – Hollandaise/ mayonnaise has split
06:51 Mistake #6 – Skin forms on soup/ sauce/ custard
08:28 Mistake #7 – Sauce is too thin
09:35 Mistake #8 – The dish tastes flat and bland
10:49 Mistake #9 – You made it too spicy
11:33 Mistake #10 – You made it too sweet
12:07 Mistake #11 – You made it too acidic
12:15 Mistake #12 – You’re sauce is too bitter
12:46 Mistake #13 – You made it too salty
13:19 Mistake #14 – You burnt the bottom of the pot
14:16 Mistake #15 – Your soup/ stew has a layer of fat ontop
14:47 Mistake #16 – You undercooked your rice
15:36 Mistake #17 – Your dough is too wet
16:00 Mistake #18 – Your pizza dough won’t stretch out anymore
16:26 Mistake #19 – You overcooked your meat
17:00 Mistake #20 – You burnt your garlic
Chef: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Graphic Designer: Jayden Gocher
Kitchen Manager: Sarah Allchurch
Editor: Liam Craig
20 Comments
7:01 love it 😀
A lil dash of Fish sauce really is a magic flavour button. Been adding it to curries and even tomato pasta sauces .
7:02 Fallow cartouche mention LET’S GOOOO 😂
Another mistake people make with potatoes: They don't dry them enough and put them in hot oil why still wet. The oil will splash and might got onto your skin and leave some burning marks on you hand forever. Don't ask me why I know this
cartouche gang we have united once again. Andy thank you for your service
Aye bro what’s for dinner tonight g? Thanks for all your work g
20 Issues, 19 Solutions.
Here I am wondering, what Andy couldn't fix.
Got to #20 and found out…. yep. I have to agree, there is absolutely no fixing that one, Andy. xD
This is the exact video most new and intermediate skill cooks need. I'm shocked more cooking producers haven't done this. Bravo.
Thanks Andy, you have such skillful hands, you're really captivating to watch
Why are people so obsessed with removing fats from food. Fat is good for you and won’t make you fat.
Love the blade shape you're recently started using in videos! Is it a garasuki/honesuki style blade or is it a custom one off ? The 2:48 with the Beef Mince part! The triange shape I can't for the love of me find anything like that blade
Fantastic! This is so good I’m not just going to save the video, but I’m going to rewatch and take notes for the back of my own recipe book. I write down the recipes I find on YouTube, Instagram or my cookbooks. It’s handy to have them in one place. Then I can write comments on what worked or what didn’t when I make them. These incredibly practical tips deserve a section of their own, as I have been guilty of letting something burn and stick to the bottom of the pot. I’ve been very tempted to just throw the pot out! In my case it was my favourite saucepan with the glass lid that’s perfect for making popcorn, as you can see the progress without the kernels flying all over the kitchen. So no more, bland, burnt, over salted food for me!
WHEN CALEB EPISODE????????!!!!!!!!???????!!!!!!!!
Re: roast potatoes: perhaps hardest mistake to avoid is not using the right potato. It can be really hard to find the floury, rock-hard non-waterlogged type instead of the usual squishy, watery rubbish that supermarkets mostly sell.
Is it just me or has the lighting in these vids got increasingly darker? I'm all for moody but I'd love to be able to see what's been cooked?
HOW THE FUCK IS HE GONNA SAVE BURNT GARLIC… oh right yeah just throw it out okay I think I knew that one already
6:20 I have learned in culinary school that you should just add a tablespoon of cold water to a split mayo like sauce to bind it again. It works a charm and you're not wasting more egg yolks than necessary.
This is such a great video! The good old cartouche is so under rated – you can make a lid for any pan. Thanks Andy 😻
Fallow cartouche mentioned 😭😭
My tip for #14…..if the catching to the bottom of the pan/pot is not tooooo bad (ie: not burnt black), simply take it off the heat, place a lid on and let the hot fluid melt the catching. After about 5 minutes or so, stir, add a squash of water and resume cooking. Repeat, only worthwhile if its not too bad.
I like my sugos and ragus to be quick thick, so this happens more often than I'd like, but works.