Metal bowls are fantastic. Stackable, washable - if we didn't have a dire porcelain/ceramic tableware accumulation addiction, I'm pretty sure our entire kitchen would consist solely of metal.
in india, the entire (and i mean ENTIRE) kitchen consists of metal. stainless steel plates, bowls, glasses, vessels to cook within pressure cookers. and copper bottomed stainless steel pots for cooking on flame. old cookware rares has handles. instead, you use a chimta, a type of tong used for gripping and hoisting really heavy pots full of food.
It's so awesome that you do this channel basically as a hobby and still (or maybe that is exactly why) put out better content than 90% of the people on this platform
We need the official Shaq numbers, I'm pretty sure in this past year he's doubled to about half a mil, and coffee king James Hoffmann doubled from about half a mil to nearly a mil. V. Interesting at least for me.
He doesn't mince words or try to hit the 10 minute mark, so while the videos are packed with good information it has worse reach than, say, a cooking video where a guy tries to crack jokes while trying to cook better fastfood than fastfood restaurant.
Exactly why I watch this channel. So much info packed in to every video. FYI, carbon steel pans are the standard in thousands and thousands and thousands of restaurants all over the world. They last forever. Every restaurant uses carbon steel.
Also worth mentioning that stainless steel bowls double as double boilers for melting chocolate and whatever else double boilers are used for I only melt chocolate
Big ups to cotton towels. I've seen Bounty support some big food creators on UA-cam and I'm honestly disgusted with how flagrantly they market their paper products as "better" because of a large misunderstanding of germs and what acceptable levels of sanitation are.
And they are cheap! I bought 2 dozen for something like under $20 bucks, keep them in a handy drawer and I go thru at least 3 a day. The more you wash them the softer and more absorbent they get, too.
A big freaking yes on the towels! I take it a step further and have white and blue ones. Blue for general cleaning, knowing that they'll come into contact with certain chemicals like bleach for sanitation and granite cleaner. My white ones handle all food related tasks like wiping up spills, drying food, holding hot pans, and wiping my hands.
I think another one you could have mentioned was a quarter sheet. Us common folk with small shallow sinks will understand the struggle of trying to maneuver a large item as to rinse it and not get water outside of the sink. With a quarter sheet, it fits easily in most sinks, fits in most toaster ovens, and honestly made me enjoy roasting more as it wasn’t a giant sheet I had to fill, rather a reasonable size for the meal I was trying to cook
One thing you forgot to mention about carbon steel vs. cast iron is that they are hell of a lot lighter therefore easier to maneuver and heat up compared to most cast iron pans of the same diameter. My only gripe with them, or at the least the one I own from deBuyer, is that the handle is not very ergonomically designed because it's flat and so uncomfortable to hold, even through a towel. Anyway, great video! I too implore people to own a nice carbon steel pan (or wok) themselves. It gets better every time you use it and the progress you make on seasoning it, makes it feel like you're levelling up in an RPG.
another one i’d highly recommend is a rice cooker. you can get the kind that also come with a steamer basket on the top so you can also make steamed veggies, dumplings, etc…..rly great if ur addicted to shopping at east asian grocery stores like me (cant beat the prices 🤪)
Steel bowls are indeed the underlooked hero of internet cooking. I almost exclusively use it rather than glass bowls, it's lighter, more robust, is easier to clean, and aside from presenting a salad in a glass bowl in which case "seeing through" is an advantage, steel bowls are just better in every way.
Carbon steel is one of the last holdouts of the "professional secrets" in cooking. Every fine dining restaurant I've worked in (including some Michelin-starred places) uses them. They are 1000x better than cast iron.
I thought carbon pans along with carbon knives weren't allowed because of the risk they pose with rust contamination? I thought stainless was required?
@@linkdude64 Rust is no more of a risk with carbon steel than with cast iron. It's also unlikely to be an issue in a restaurant setting because it results from the pan sitting around without being oiled/seasoned regularly, which isn't going to happen in a kitchen where it's used daily. Stainless steel is very popular in kitchens due to its hygenic nature, but it's not strictly required anywhere afaik, and there are some things you need a non-stick surface for and thus cannot use stainless steel pans for.
Cooking is one of the most fun things to do. Trial and error are important. Maybe it won't always come out perfect but when it does, the satisfaction of a meal suited specifically for your tastes and cooked perfectly is almost orgasmic.
After years of using IKEA non-stick pans because of roommates and general cheapness, when I moved out to my own place the first thing I got was a carbon steel pan, discounted from a kitchen supply store because it had some surface rust. Cleaned it up, seasoned it a little and just started cooking with it a ton, and it's honestly the best kitchen investment I ever made next to a good Dutch oven and an espresso setup.
omg i'm so glad this video has subtitles. i've been watching a lot of your videos, and while i really enjoy them, they're really hard for me to follow along with because i have audio processing disorder and the automatic captions (in general) are rarely good. i hope you put more subtitles on your video in the future! they'd be so much more accessible to a wide audience
Can't believe the devs let the milk frother slide under the radar for so long. That thing is incredibly OP and makes me want to uninstall. Ridiculous. Thanks for raising the awareness about it, Shaquille!
You lulled me into a false sense of security before nailing me with that zinger. Well played... Fantastic video by the way, using a milk frother to emulsify vinneagrettes is genius.
Yeah...I shy away from gadget recommendations generally, because I have a small and busy kitchen. Space is at a premium. But that thing is SMALL. And I'm already thinking of 5 ways it would make my life easier.
2:00 yes! My mom has always used rags and towels in the kitchen, but only uses them to dry off stuff, and never to actually clean anything, so she also keeps a roll of paper towels for oily stuff. Good to see I'm not the one taking crazy pills
This guy is informative, straight to the point, and incredibly knowledgeable. Possibly one of the best cook youtubers there is. And he doesn't try to fluff his videos with cheesy humor. Love him
okay tbh gotta say i like the way to are transparent about sponsors. Actually makes me want to check out who you are being sponsored by. always love your content!
3:01 - Just wanna mention that having some kind of protective glove with a mandolin slicer is good! It's another unsung hero, and I remember it saving my dad from another mandolin slicer injury lol. Of course good technique will keep you from getting hurt, but mistakes or off days happen!
I appreciate how you try to be very upfront with ads in how you present them and always having them after the content and now even starting the video with a notice that it will contain an ad
Great tips. Ive always been a huge fan of mason jars and cotton towels. I still havent sworn off paper towels, but i have gotteb my use dowb to about 2-3 rolls per year.
I think you just won UA-camr to pack the most words in under 5:55. I agree with the electric frother. I have one on my counter. It's a great kitchen tool. I will check out the cotton towels since I'm tired of using paper towels.
Souped Up recipes has an amazing carbon steel wok that was my first carbon steel pan. You're 100% right that they're like a cast iron but less bulky and really easy to use. After a couple of months of use its more nonstick than any nonstick pans without any of those weird chemicals.
teflon was extremely toxic before they changed the composition but they lied and covered it up, now they say the new teflon is safe and doesn't flake. It's all a LIE, i've never bought a ceramic or non-stick pan that hasn't flaked off nasty crap into my food. Who knows where that will end up in your body. Better to use carbon or stainless.
Underrated add-on for mason jars: the plastic lids. Makes food in mason jars microwaveable and it's easier to work with for stuff that you're not trying to preserve long-term.
Yes, yes, YES on cotton towels. So much more versatile than paper towels, lint free, and better for the environment. And a good mandoline is absolutely a game changer (I use a Benriner). If I were to nominate something for your list, it would be the grapefruit spoon. At least once a day I find myself with a kitchen task that I can't imagine how people accomplish without a grapefruit spoon, lol. (New sub by the way, loving the content!)
One of the best kitchen tools is UA-cam. A wide variety of information at your fingertips. Even us chefs learn from UA-camrs that pursue food in the run for having a successful UA-cam career
I feel like tongs would be another good tool to mention. Can be super useful in a lot of different situations. I love using them for mixing and serving pastas or salads.
An immersion blender will also do most of what a frother will, but with added utility of being able to blend things as well. Plus they're surprisingly affordable. Just my two cents
Metal bowls are the way to go! We have a bunch at home and I don't have to worry about temperature changes as much as I do with glass! As well as all the other things you mentioned like easier washing, lightweight, less breakable etc.
In my experience carbon steel pans will eventually warp. I've tried them again and again and each one eventually warps. Now this warpage won't bother you if you have a gas stove but on electric they will rock and not heat evenly.
good point, never thought of that. I heard some companies sell significantly thicker carbon steel pans. Their weight is closer to cast iron so less likely to warp but still easier to use than cast iron. My friend had one similar he said it was German made but it didn't have a logo so I have no idea where he got it from. I also heard you can retemper your pans by placing them in the oven at 450 and letting them cool as slow as possible in the oven helps to reduce stress in the metal and reduces warping.
Bro, the whisk in the wine is the best idea ever. I have a decanter, but I rarely drink with it because its such a chore to clean it again. And once it got marks that won't go away with soapy water it's so hard to make it look pristine again.
I love stainless steel pans as an intermediate home cook! There's no seasoning situation and they're uncoated so I can throw them in the dishwasher, but they're still nonstick if I let the fat heat up enough (something I've never achieved with cast iron yet due to low skill).
I agree that metal bowls of varying sizes are crucial -- I use one or multiple at least once a day. My most used kitchen tools are my decent pair of tongs, a $12 microplane grater, and a crusty old towel that never gets washed (okay, maybe once a year) that I use to wipe out and season cast iron and carbon steel pans. I put off getting a rice cooker for 20 years because it takes up space and is a one trick pony, but a friend gave me their old one recently and I think I'd die without it.
Honestly so stoked to watch this - your tip about mason jars fitting oster blenders has been a LIFE changer, and has made it a much better and versatile food processor in SO many ways (not just smoothies)
I would argue the opposite in that carbon steel is actually for more advanced wannabes and cast iron is for intermediates because they're actually a lot easier to season. Plus, carbon steel is more prone to warping and the seasoning seems to be more fragile in my experience. Since they're cheaper, it's more accessible for a wider range of people
Yo this guy rocks, smooth delivery, quick videos with a lot of information, definitely gained a sub from me! also 4:40 caught me off guard lmao I was lost for a quick second haha
would not recommend putting damp towels in a fridge, bacteria can survive in fridge temperatures. Its the moisture and surface area that they like which a damp towel provides.
Using a jar to keep your spring onions in water may be exactly the thing I need! I tend to avoid buying spring onions because as a person living alone, a whole bushel of spring onions just withers in my kitchen.
Some of the professional kitchens I've worked in used carbon steel where as not a single one has had a true cast iron pan (we had like cast iron flats and grills but not pans). In my admittedly somewhat limited experience, carbon, stainless, and aluminum are what pros use. Aside from egg pans which are usually non stick.
We use huck towels from Amazon. They're not quite as pretty, or rugged as your cotton towels, but we can recycle them if they get grungy and they're super absorbent.
Underrated manual dishwashing tip: If you use disposable napkins to wipe your mouth with while you eat, before you throw them out, use them to first pre-clean the dishes. It will make dishwashing much easier. - Scrape food particles off the dishes into the garbage more thoroughly than you would with a fork or spoon. - Absorb grease off dishes, utensils, and cookware with the napkins instead of soaping and washing the grease off. Your sponge will love you. Your plumbing pipes will love you more. - The grease absorption tip is especially handy for washing plastic containers, which are more likely to have leftover grease spots even after multiple rounds of dishwashing. By absorbing the grease first, you drastically lower the amount of grease that may be left over after washing.
Metal bowls also conduct heat really well so it's good for whipping things down to lower their temp or freezing/chilling bowls in order to make whipped cream, etc.
You're the only kitchen tool I care about, Internet Shaquille
*
Amen
Id love to use him... all over my kitchen ;)
@@seanbrogan5759 What
@@seanbrogan5759 death penalty
"think of it as a tiny whisk that's absolutely zooted off the limitless pill" lmao how do you deliver this line with a straight face
Hahaha I thought the same thing
Idk man all i know is I paused the video and bought one right after it. i'm the target audience and i've been manipulated
Metal bowls are fantastic. Stackable, washable - if we didn't have a dire porcelain/ceramic tableware accumulation addiction, I'm pretty sure our entire kitchen would consist solely of metal.
based and metalpilled
I like how you show up everywhere. You seem to stay watching lots of the other great cooking channels here
in india, the entire (and i mean ENTIRE) kitchen consists of metal. stainless steel plates, bowls, glasses, vessels to cook within pressure cookers. and copper bottomed stainless steel pots for cooking on flame. old cookware rares has handles. instead, you use a chimta, a type of tong used for gripping and hoisting really heavy pots full of food.
And if you've already got the oven hot and nothing in it, chuck em in there and let em dry from the ambient heat.
I agree. Probably the biggest game changer for me in the kitchen was getting lightweight easy to use metal bowls
3:18 Holy crap, he said this ALL IN ONE TAKE. Listen to the cadence and specificity of language. Shaq has INSANE recital game.
Sorry, I read that as rectal.
I have insane rectal game.
@@TheModdedwarfare3 ASL?
Agreed, Shaq has supreme rectal game
His wife is so blessed lmao 🍑💦
It's so awesome that you do this channel basically as a hobby and still (or maybe that is exactly why) put out better content than 90% of the people on this platform
Theres a connection between those two facts...
We need the official Shaq numbers, I'm pretty sure in this past year he's doubled to about half a mil, and coffee king James Hoffmann doubled from about half a mil to nearly a mil. V. Interesting at least for me.
He doesn't mince words or try to hit the 10 minute mark, so while the videos are packed with good information it has worse reach than, say, a cooking video where a guy tries to crack jokes while trying to cook better fastfood than fastfood restaurant.
@@nyan2317 Hahahah, we have absolutely no idea who you're talking about ;)
@@nyan2317 This seems like a reference to a specific UA-camr...
As always, mad respect for being quick, concise and informative. I didn't even know that carbon steel pans were a thing.
I’ll vouch for the carbon steel pan. I love mine!
Exactly why I watch this channel. So much info packed in to every video. FYI, carbon steel pans are the standard in thousands and thousands and thousands of restaurants all over the world. They last forever. Every restaurant uses carbon steel.
The thing is, he's witty, has lots of personality, but doesn't dumb it down and make himself the focus of the videos. Just great.
Carbon Steel is underrate and versatile metal.
My wok is carbon steel and I use it for
More than stir fried because it is seasoned so well from years of use
It’s unreal how well scripted and to the point videos are. An absolute joy to watch
Also worth mentioning that stainless steel bowls double as double boilers for melting chocolate and whatever else double boilers are used for I only melt chocolate
weed gummies
great for hollandaise
Also works great for freezing things. Making ice cream for example, with two bowls and ice between them.
Big ups to cotton towels.
I've seen Bounty support some big food creators on UA-cam and I'm honestly disgusted with how flagrantly they market their paper products as "better" because of a large misunderstanding of germs and what acceptable levels of sanitation are.
Big ups fellow finger sniffers
And they are cheap! I bought 2 dozen for something like under $20 bucks, keep them in a handy drawer and I go thru at least 3 a day. The more you wash them the softer and more absorbent they get, too.
Dude I feel the same way that Ad pops up.
@@andreaf6462 Thanks for the note on washing. I just bought them and wasn't wowed out of the package but I wondered if they got better with time.
Throw everything into the trash
Have fun with the washing, hahaha
*Primal Ancient SS Mixing Bowl*
+650 Dexterity
+650 Vitality
-50% Cleaning Time
+250 Drop Resistance
+10.0% Critical Mix Chance
A big freaking yes on the towels! I take it a step further and have white and blue ones. Blue for general cleaning, knowing that they'll come into contact with certain chemicals like bleach for sanitation and granite cleaner. My white ones handle all food related tasks like wiping up spills, drying food, holding hot pans, and wiping my hands.
I would do this the other way around, it doesn't matter if white towels get bleached.
We did this basic system with the disposable wipes when I worked at Taco Bell lol
I got one to add! An immersion blender. Easy to use, easy to store & minimal dishes. I love not having to pull out a giant blender for a small job.
Two videos in a week? Truly we are blessed this day!!
I think another one you could have mentioned was a quarter sheet.
Us common folk with small shallow sinks will understand the struggle of trying to maneuver a large item as to rinse it and not get water outside of the sink. With a quarter sheet, it fits easily in most sinks, fits in most toaster ovens, and honestly made me enjoy roasting more as it wasn’t a giant sheet I had to fill, rather a reasonable size for the meal I was trying to cook
Also fits much easier in the dishwasher!
Oh yes, quarter sheets see use in my kitchen every day! And not just for cooking. Whenever I prep something and fridge it, it goes on a quarter sheet.
Take a shower with it.
The best use case for paper towels is soaking up grease.
One thing you forgot to mention about carbon steel vs. cast iron is that they are hell of a lot lighter therefore easier to maneuver and heat up compared to most cast iron pans of the same diameter. My only gripe with them, or at the least the one I own from deBuyer, is that the handle is not very ergonomically designed because it's flat and so uncomfortable to hold, even through a towel.
Anyway, great video! I too implore people to own a nice carbon steel pan (or wok) themselves. It gets better every time you use it and the progress you make on seasoning it, makes it feel like you're levelling up in an RPG.
4:36 It took more than 10 seconds for me to pause the video and realize i'd just been owned, and, to be perfectly honest, you're not wrong
another one i’d highly recommend is a rice cooker. you can get the kind that also come with a steamer basket on the top so you can also make steamed veggies, dumplings, etc…..rly great if ur addicted to shopping at east asian grocery stores like me (cant beat the prices 🤪)
A pot and a colander will do same and more
Yeah but some ppl aleays have rice in their home. So the rice can have its own designated spot and u dont gotta waste an entire useful pot on rice.
I use my instant pot as my rice cooker and it too can steam veggies on top, pan in pan style
Steel bowls are indeed the underlooked hero of internet cooking. I almost exclusively use it rather than glass bowls, it's lighter, more robust, is easier to clean, and aside from presenting a salad in a glass bowl in which case "seeing through" is an advantage, steel bowls are just better in every way.
Carbon steel is one of the last holdouts of the "professional secrets" in cooking. Every fine dining restaurant I've worked in (including some Michelin-starred places) uses them. They are 1000x better than cast iron.
I thought carbon pans along with carbon knives weren't allowed because of the risk they pose with rust contamination? I thought stainless was required?
@@linkdude64 Rust is no more of a risk with carbon steel than with cast iron. It's also unlikely to be an issue in a restaurant setting because it results from the pan sitting around without being oiled/seasoned regularly, which isn't going to happen in a kitchen where it's used daily. Stainless steel is very popular in kitchens due to its hygenic nature, but it's not strictly required anywhere afaik, and there are some things you need a non-stick surface for and thus cannot use stainless steel pans for.
Love the gaming reference at the end. I have never cooked a meal in my life but I love watching your videos.
TRY COOKING I BELIEVE IN YOU
Cooking is one of the most fun things to do. Trial and error are important. Maybe it won't always come out perfect but when it does, the satisfaction of a meal suited specifically for your tastes and cooked perfectly is almost orgasmic.
WE believe in you. Try em!
Do it
Pretend that the recipe for a meal is just a Quicktime Event that you have to follow to pass the mission that is dinnertime
I'm so used to other channels that I try to skip the first 30 seconds or so but I always have to go back for you because it's actual content lol.
After years of using IKEA non-stick pans because of roommates and general cheapness, when I moved out to my own place the first thing I got was a carbon steel pan, discounted from a kitchen supply store because it had some surface rust. Cleaned it up, seasoned it a little and just started cooking with it a ton, and it's honestly the best kitchen investment I ever made next to a good Dutch oven and an espresso setup.
omg i'm so glad this video has subtitles. i've been watching a lot of your videos, and while i really enjoy them, they're really hard for me to follow along with because i have audio processing disorder and the automatic captions (in general) are rarely good. i hope you put more subtitles on your video in the future! they'd be so much more accessible to a wide audience
Can't believe the devs let the milk frother slide under the radar for so long. That thing is incredibly OP and makes me want to uninstall. Ridiculous. Thanks for raising the awareness about it, Shaquille!
😐
I have no idea what the hell you just said.
Wait til they give it a buff by giving it a steamer attachment. Then it’s absolutely game over 😂
You can also get one with a whisk attachment
I'm moving into my first apartment in a month, so this came at the perfect time!! Thank you shaq 🙏
You lulled me into a false sense of security before nailing me with that zinger. Well played...
Fantastic video by the way, using a milk frother to emulsify vinneagrettes is genius.
OMG you elevated my dining game just by a single milk frother
Yeah...I shy away from gadget recommendations generally, because I have a small and busy kitchen. Space is at a premium. But that thing is SMALL. And I'm already thinking of 5 ways it would make my life easier.
2:00 yes! My mom has always used rags and towels in the kitchen, but only uses them to dry off stuff, and never to actually clean anything, so she also keeps a roll of paper towels for oily stuff. Good to see I'm not the one taking crazy pills
Very good list. But if you are going to recommend a mandoline, please recommend a cut-resistant glove to work with the mandoline.
I like that this is a list of 7 items and it's effectively a 4 min video. Good on you for not wasting time!
This guy is informative, straight to the point, and incredibly knowledgeable. Possibly one of the best cook youtubers there is. And he doesn't try to fluff his videos with cheesy humor. Love him
okay tbh gotta say i like the way to are transparent about sponsors. Actually makes me want to check out who you are being sponsored by. always love your content!
3:01 - Just wanna mention that having some kind of protective glove with a mandolin slicer is good! It's another unsung hero, and I remember it saving my dad from another mandolin slicer injury lol. Of course good technique will keep you from getting hurt, but mistakes or off days happen!
I appreciate how you try to be very upfront with ads in how you present them and always having them after the content and now even starting the video with a notice that it will contain an ad
Great tips. Ive always been a huge fan of mason jars and cotton towels. I still havent sworn off paper towels, but i have gotteb my use dowb to about 2-3 rolls per year.
Nice! Once we got a puppy we had to buy some rolls again for super-gross messes, so I'm right there with you
I'd love to see a kitchen tour type video, where we see how you organize things, which things are most important, etc. Just an idea!
I think you just won UA-camr to pack the most words in under 5:55. I agree with the electric frother. I have one on my counter. It's a great kitchen tool. I will check out the cotton towels since I'm tired of using paper towels.
Bro its crazy how consistently useful and enjoyable your video are
I love you. “In situ” was a masterful choice.
Using the top of a mason jar as a ring mold is GAWDDAMN BRILLIANT!
Souped Up recipes has an amazing carbon steel wok that was my first carbon steel pan. You're 100% right that they're like a cast iron but less bulky and really easy to use. After a couple of months of use its more nonstick than any nonstick pans without any of those weird chemicals.
teflon was extremely toxic before they changed the composition but they lied and covered it up, now they say the new teflon is safe and doesn't flake. It's all a LIE, i've never bought a ceramic or non-stick pan that hasn't flaked off nasty crap into my food. Who knows where that will end up in your body. Better to use carbon or stainless.
Bless. Bigass metal bowls are a miracle and I love them so much.
Underrated add-on for mason jars: the plastic lids. Makes food in mason jars microwaveable and it's easier to work with for stuff that you're not trying to preserve long-term.
Yes, yes, YES on cotton towels. So much more versatile than paper towels, lint free, and better for the environment. And a good mandoline is absolutely a game changer (I use a Benriner). If I were to nominate something for your list, it would be the grapefruit spoon. At least once a day I find myself with a kitchen task that I can't imagine how people accomplish without a grapefruit spoon, lol. (New sub by the way, loving the content!)
The reigning KING of the double surprise upload
Please more of this. Kitchen lifehacks is what I LIVE for. We need more of this!
The density of quality info is unmatched by any cooking creator, awesome!
Great video! The thought of tossing out paper towels had never crossed my mind. I’ll be looking into that as well as the carbon steel pans!
no intro - just straight to free game. what a refreshing change of pace. I had to check to see if i had clicked ahead.
You're videos are aways so informative and to the point with the right dash of humor sprinkled throughout.
Keep doing what you're doing man!
Good one. I would add a pastry scraper for transferring chopped anything to anywhere it needs to go.
Thank you so much for showing me how to keep green onions fresh!
"the biggest one might be watching this" 😂
👀
The most underrated joke in the kitchen, I am number 1, this is a close second.
@@internetshaquille who dat?
@@kalex888 let’s just say his season methods may be unorthodox.
@@FullOfCzarcasm I thought he was talking about the tiny whisk guy
8 Underrated Kitchen Tools:
1. Metal Bowls
2. Milk Frother
3. Cotton Towels
4. Carbon Steel Pans
5. Mandoline Set
6. Wire Spider
7. Mason Jars
8. Men Wearing Aprons 😌
Just watched the video. Skipped to the end for the easy takeaway! I'm going to trust Bight Cellars with all my dinner parties going forward.
yo we need a video on carbon steel pans g. much respect
One of the best kitchen tools is UA-cam. A wide variety of information at your fingertips. Even us chefs learn from UA-camrs that pursue food in the run for having a successful UA-cam career
You just made my month with two uploads
Thank you so much for calling out how unnecessary paper towels are if you have cotton towels on hand
this might be your best video yet, good stuff
That burn at the end was glorious. Thank you!
I feel like tongs would be another good tool to mention. Can be super useful in a lot of different situations. I love using them for mixing and serving pastas or salads.
Helping the algorithm I didn’t know what to say other than it’s good to see you, ty for the tips.
Working on my carbon steel pan. Ol'girl used it out the box with the wax seal still on before I got around to seasoning it. 🤦🏽
The best tool in the kitchen is short, succinct, helpful cooking videos 😎
An immersion blender will also do most of what a frother will, but with added utility of being able to blend things as well. Plus they're surprisingly affordable. Just my two cents
Metal bowls are the way to go! We have a bunch at home and I don't have to worry about temperature changes as much as I do with glass!
As well as all the other things you mentioned like easier washing, lightweight, less breakable etc.
Never saw a milk frother in my life, but now it's on my wish list!
In my experience carbon steel pans will eventually warp. I've tried them again and again and each one eventually warps. Now this warpage won't bother you if you have a gas stove but on electric they will rock and not heat evenly.
good point, never thought of that. I heard some companies sell significantly thicker carbon steel pans. Their weight is closer to cast iron so less likely to warp but still easier to use than cast iron. My friend had one similar he said it was German made but it didn't have a logo so I have no idea where he got it from. I also heard you can retemper your pans by placing them in the oven at 450 and letting them cool as slow as possible in the oven helps to reduce stress in the metal and reduces warping.
Bro, the whisk in the wine is the best idea ever. I have a decanter, but I rarely drink with it because its such a chore to clean it again. And once it got marks that won't go away with soapy water it's so hard to make it look pristine again.
I love stainless steel pans as an intermediate home cook! There's no seasoning situation and they're uncoated so I can throw them in the dishwasher, but they're still nonstick if I let the fat heat up enough (something I've never achieved with cast iron yet due to low skill).
I agree that metal bowls of varying sizes are crucial -- I use one or multiple at least once a day.
My most used kitchen tools are my decent pair of tongs, a $12 microplane grater, and a crusty old towel that never gets washed (okay, maybe once a year) that I use to wipe out and season cast iron and carbon steel pans. I put off getting a rice cooker for 20 years because it takes up space and is a one trick pony, but a friend gave me their old one recently and I think I'd die without it.
The milk frother has changed my powdered drink game entirely. I absolutely live for that thing.
I absolutely adore my carbon steel skillet, it’s probably my favorite pan, I just wish I had bought a larger model size!
ty for the shout out for deli containers. i love deli containers so much goddamn is it hot in here
Are you my grandma? She uses old Cool Whip containers for EVERYTHING so we never know what’s in her fridge. 😂
Honestly so stoked to watch this - your tip about mason jars fitting oster blenders has been a LIFE changer, and has made it a much better and versatile food processor in SO many ways (not just smoothies)
genuinely some of the most useful food content on the internet
I would argue the opposite in that carbon steel is actually for more advanced wannabes and cast iron is for intermediates because they're actually a lot easier to season. Plus, carbon steel is more prone to warping and the seasoning seems to be more fragile in my experience. Since they're cheaper, it's more accessible for a wider range of people
Yes. The price point on a carbon steel : wow !
I love this channel so much. Such good info delivered in such a awesome way.
Metal bowls are good for melting butter or chocolate (or whatever) over an induction stove on low, omitting the need for a double boiler
Yo this guy rocks, smooth delivery, quick videos with a lot of information, definitely gained a sub from me! also 4:40 caught me off guard lmao I was lost for a quick second haha
I like those little measuring cups for teaspoons and tablespoons.
So Ive always wrapped my spring onion in wet towels and stored them in my fridge.. I gotta try the flower like storing, seems like a solid idea!
would not recommend putting damp towels in a fridge, bacteria can survive in fridge temperatures. Its the moisture and surface area that they like which a damp towel provides.
You have no idea how much better I feel now that I know you have a carbon steel pan that looks almost identical to mine
Using a jar to keep your spring onions in water may be exactly the thing I need! I tend to avoid buying spring onions because as a person living alone, a whole bushel of spring onions just withers in my kitchen.
Shoutout to Internet Shaquille. Been watching since Date Night in like 2017. Love this channel
Some of the professional kitchens I've worked in used carbon steel where as not a single one has had a true cast iron pan (we had like cast iron flats and grills but not pans). In my admittedly somewhat limited experience, carbon, stainless, and aluminum are what pros use. Aside from egg pans which are usually non stick.
This video is brilliant because I'm moving countries in a few weeks and will be restocking my kitchen tools
We use huck towels from Amazon. They're not quite as pretty, or rugged as your cotton towels, but we can recycle them if they get grungy and they're super absorbent.
Lovin' the fancy URL end-thing.
Underrated manual dishwashing tip:
If you use disposable napkins to wipe your mouth with while you eat, before you throw them out, use them to first pre-clean the dishes. It will make dishwashing much easier.
- Scrape food particles off the dishes into the garbage more thoroughly than you would with a fork or spoon.
- Absorb grease off dishes, utensils, and cookware with the napkins instead of soaping and washing the grease off. Your sponge will love you. Your plumbing pipes will love you more.
- The grease absorption tip is especially handy for washing plastic containers, which are more likely to have leftover grease spots even after multiple rounds of dishwashing. By absorbing the grease first, you drastically lower the amount of grease that may be left over after washing.
Don't think there's a single other UA-camr with the consistency of quality that my man NetShaq produces
Metal bowls also conduct heat really well so it's good for whipping things down to lower their temp or freezing/chilling bowls in order to make whipped cream, etc.
Big brain having the link to the milk frother being a link to another video that has a link to the frother. I see you. I see you and I want one.
My frother was delivered today - so excited!
Comment for the algorithm because I like this video and love this channel
Got a carbon steel pan like a month ago and easily one of the best kitchen purchases I’ve ever made
I don't typically cook more than once a year, but tongs will always be my favorite kitchen tool.
Thank you I just got some cotton towels. I always felt guilty about using paper towels in cooking and never thought I could use towels! Big brain shaq
This man just knows how to make excellent videos