Great , like to see your videos 👍
Nice , day just got better!
32 years as a chef has taught me a lot, but it's a constant learning curve, great video
I suppose you could do the same thing but using beef shoulder instead?
Notification squad 😃
I think confidence with a chef knife has been my biggest quality of life improvement in the kitchen as it makes no task seem like a chore.
Damn keep doing these cooking skill videos, I use it to figure out what to make for dinner. I'm lost without you!
My biggest break through was with Indian food and watching for the oil separation out from spice. And the difference that patience has made in flavour.
Thanks for nice videos.
Love your videos. Keep them coming!!!!
My tips: Start by replacing cheap tools, cookware, & bakeware. This doesn't mean throw everything out, it means start small: get one good knife, get one good skillet, get one good saucepan, get one good sheet pan, get one good roasting pan. Do it one at a time so it's affordable. As you start to work with these good replacements, you're going to discover things you like and don't like. Use that knowledge to grow out your kitchen, again piece by piece. And don't be afraid of cast iron — get one good skillet or griddle and learn to care for it, season it, & cook with it… notice how it holds heat and how you can turn off the burner way in advance and still finish off your dish. Pay attention to your successes, correct your mistakes. Yes, there will be failures, but those are not failures, they're lessons — you are learning.
Yesterday for the first time, I diced up an entire onion without tears. Was it a weak onion? No. I used a very very sharp Opinel knife that glided right through that onion effortlessly. It didn't crush or bruise the onion. I learned something new at age 62. 😁
It's frequently discussed…but mise en place. Read an entire recipe through from beginning to end before starting. Portion out the ingredients in containers/bowls ahead of time. Do your knife work ahead of time. Have a bowl for scraps/peels so you stay organized. In times of stress, you fall back on your level of preparation. Nothing ruins a dish faster than being flustered by the next step, not having the next ingredient that you need, completely forgetting an ingredient, etc.
You should be basically ready to go, end-to-end, before you turn on a burner.
How to properly salt everything! Salting meat ahead of time, properly salting water for blanching green beans etc! By far the most important imo!
Loving that tortilla press. 😲 Is it available to purchase online?
I always learn something new while watching your videos. Love how you incorporate all these tips into one meal/recipe. Fun to watch along and educational
I love this channel because it teaches me HOW rather than just WHAT to cook.
Awesome, wonderful information thank you for sharing 🙏
One simple, but great personal tip is to preheat your pan, oven or whatever you’re using.
Oh also! The cooking times of different ingredients. Timing is everything. When to add in garlic helped me learn this.